June 12, 2025 • 50 mins
The Scotchy Bourbon Boys reunite with Whiskey after a long hiatus to taste and review the exceptional William Heaven Hill 15-Year bourbon, a limited release that outshines even some Pappy Van Winkle expressions.
• Whiskey returns to the podcast after a long break from their "10-minute tastings" that often lasted 30+ minutes
• Catching up on recent bourbon experiences with Whiskey sharing his favorites including Weller 12, George T. Stagg, and Larceny Weeded Rye
• Discussion of Ohio's improving bourbon lottery system making allocated bottles more accessible
• Detailed examination of William Heaven Hill 15-Year, a limited release comprised of just 34 barrels aged 15 years
• Tasting notes including vanilla bean, brown sugar, light leather, subtle cherry and perfect amount of char
• Comparison to Pappy Van Winkle 15-Year with both hosts preferring the William Heaven Hill
• Impressive 18.5/19 score on their Old Louisville Whiskey Company Barrel Bottle Breakdown scale
• Insights on secondary market prices with this bottle now fetching $1,200-1,500 despite $279 retail price
Check out www.scotchiebourbonboys.com for all things Scotchy Bourbon Boys. Follow us on Facebook, YouTube, Instagram, and X, plus listen wherever you get your podcasts. Remember to like, subscribe, comment, and leave good feedback!
A reunion fifteen years in the making—well, at least it feels that way. When Whiskey returns to the Scotchy Bourbon Boys studio, the atmosphere crackles with the familiar energy that made their "10-minute tastings" (that routinely stretched to 30) so beloved by listeners.
Tonight's star attraction isn't just the reunion, but a bottle that commands hushed reverence in bourbon circles: William Heaven Hill 15-Year, the ninth edition of Heaven Hill's limited release masterpiece. Composed of merely 34 barrels pulled from the fourth floor of Rick House LL at Shenley and bottled at a perfect 109 proof, this isn't just another premium bourbon—it's a time capsule of exceptional craftsmanship.
The hosts dive deep into what makes this expression special, parsing through its complex nose of brown sugar, subtle cherry, and vanilla bean notes. While many 15-year bourbons fall victim to over-oaking, this one strikes a perfect harmony—delivering rich flavor without the woodiness that can overwhelm aged spirits. The mouthfeel earns particular praise for coating every corner of the palate despite not being barrel proof.
What follows is a masterclass in bourbon appreciation as they meticulously evaluate each aspect through their Old Louisville Whiskey Company Barrel Bottle Breakdown scale. The verdict? An astonishing 18.5 out of 19 possible points—a score rarely given even to the most heralded bottles. Perhaps most telling is their direct comparison to Pappy Van Winkle 15-Year, with both hosts preferring this Heaven Hill offering despite its (relatively) more attainable secondary market price of $1,200-1,500.
Whether you're a seasoned bourbon collector or simply appreciate the artistry behind exceptional spirits, this episode captures the magic that happens when passionate enthusiasts encounter something truly special in their glass. Pour yourself something worthy and join the celebration—the Boys are back in town.
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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, google
Podcasts and Amazon.
Speaker 2 (00:39):
I recognize those shirts.
Speaker 3 (00:46):
How are you feeling?
I'm fine.
Whoa, super Nash.
(01:26):
Yeah, we're the ScotchieBourbon Boys.
We're here to have fun.
We're here to have fun.
Speaker 4 (01:30):
We're here to have fun.
Speaker 2 (01:31):
Basically sponsored the wearer yeah evidently
Supplier of the officialuniforms of the Scotchie Bourbon
Boys.
Speaker 4 (01:42):
This year you'll be back in.
You're on the bus tour, thereyou go.
Speaker 3 (01:49):
I'm not going to lie.
Speaker 2 (01:51):
Supernatural looks a little like Ray Charles the way
he's walking.
Speaker 3 (01:54):
I mean, someone should have given him a white
cane.
Speaker 4 (01:57):
All right, stop saying all right.
Speaker 3 (01:59):
All right.
Speaker 4 (02:00):
Welcome back to another podcast of the Scotchy
Bourbon Boys.
We're here tonight with Whiskeyin the House.
Speaker 2 (02:07):
Whiskey.
Speaker 4 (02:07):
Hey Whiskey, How's it going?
Speaker 2 (02:10):
Up and down.
It's been a while.
It has been a while.
Speaker 4 (02:11):
We used to do this fun thing where we would do
whiskey and tiny rapid tasting10 minute whatever the times did
, 30.
Speaker 2 (02:22):
Yeah, we did 10 minute tastings that we lasted
30 minutes.
So yeah, it was a lot of fun,wasn't it?
Speaker 4 (02:29):
it was a lot of fun.
Speaker 2 (02:30):
And it was more fun because we would do four or five
in a night, which meant wedrank four or five different
bottles probably too much ofeach.
Speaker 4 (02:36):
And then oh yeah, that would we would.
We would record all seven atonce.
It was fun, wasn't it?
No?
Speaker 2 (02:45):
we had to have take two and take three.
So yeah, I mean absolutely, itwas a good time yeah, and then
do that I have with the lives.
Speaker 4 (02:53):
I haven't been doing too much editing.
I gotta get back into it.
Plus, lately I've been gettingall my max without me being on
the show.
Speaker 2 (03:00):
You didn't have to do much editing but now that I'm
back, I'm sure there will be butuh, oh, is it paused?
Speaker 4 (03:07):
it looks like I paused it.
Huh, did you pause it?
Skip to live.
There we go.
Yeah, I was, it doesn't matter,that's actually recording, nice
, but we got all that, we goteverything going.
Thanks for uh.
Thanks for coming down.
This should uh iately.
Speaker 2 (03:24):
I love a trip to the Scotchy Bourbon Boy Studios.
Speaker 4 (03:27):
Yeah, I think there's a lot to do once you're here.
There is.
It's not a lack of Yep At onepoint, I don't know.
Speaker 2 (03:39):
There's a lot of bourbon.
I see your fleshlight over inthe corner.
I mean there's a lot going on.
Speaker 4 (03:47):
The one on the side.
The shelf next to you is thestand for the screen.
You know the monitor when wehave a guest.
So if CT and Super Nash were tocome on tonight, I would have
had to figure it out, so theyprobably would have been back
here.
I could have just held them.
Speaker 2 (04:04):
I could have the whole world in my hand Anyways.
Speaker 4 (04:07):
But with that that didn't happen.
So I slid that over a littlebit.
But I was really excitedbecause it has shelves and I can
put more bourbon on it, becauseit just I don't like to have
the bourbon on the floor, no.
But you get to a point whereyou're just kind of shoving
everything everywhere.
Speaker 2 (04:27):
I mean my like sex, my mantle, yeah, when you're 20
yeah not when you're 60 now,when you're 60, you're just
happy, you're not shoving it anywith that.
Speaker 4 (04:35):
Half the time it's like ew, no, um, but uh, just
remember, uh,wwwscotchiebourbonboyscom for
all things scotchie Bourbon Boys.
Check out.
You have to give me your bio.
You just do.
You have to write a bio.
I've been waiting for a bio fora while.
I got pictures.
You want some bio.
No, no, I need your bio for thewebsite.
(04:57):
Chris CT has it.
If you get it to me, you'llactually have beat CT for giving
it to me.
Speaker 2 (05:04):
If you get it to me, you'll actually have beat CT for
giving it to me.
I was just going to cheat andchange his name.
What?
Speaker 4 (05:06):
you should do is just say hey, chat, gpt, write a bio
about me when I'm drinkingbourbon, and it'll just do it
for you.
Speaker 2 (05:16):
Oh, we could try that .
Speaker 4 (05:19):
Actually, it's funny that I asked it to look me up
the other day and it did.
It was like Jeffrey Muellertiny of the other day and it did
, and it was like jeffreymueller tiny of the scotchy
bourbon.
I'm like what?
It's so funny.
But okay, so check out thewebsite.
There's glenn karens, there'st-shirts we're trying to work on
some hats.
Uh, things are going, and sothen also, uh, we're also on
(05:43):
facebook, youtube, instagram andx and X, along with Apple,
iheart, spotify and any placethat you listen to podcasts,
we're probably there.
So we appreciate if that, nomatter how you do it, like
whether you watch us or youlisten to us, remember, like,
(06:03):
listen, subscribe, comment andleave good feedback.
We appreciate that goodfeedback.
So, all right.
So here we are, you shavereally well.
Do I.
Speaker 2 (06:14):
Yeah, thanks, a little feedback for you.
Speaker 3 (06:15):
Thanks.
Speaker 4 (06:18):
I've been using the five blade.
The five blade.
Speaker 3 (06:22):
Yeah, not the three, nope.
Speaker 4 (06:23):
That's too too few.
And six blades well, nope,that's too, too few.
And six blades well, that'sridiculous.
Well, yeah, and then it's justlike so, it's this time of the
year also.
It's just like.
This is ridiculous.
I don't know why, but I hatewhite, white hair on my forearm,
so I'm gonna be shaving myforearms really soon.
Wow, you mind if you mind if Iread this what this is a chat.
Speaker 1 (06:46):
GPT.
I knew.
Speaker 2 (06:47):
On me.
Okay, read your bio.
It says bourbon enthusiast andstoryteller.
Whiskey lives where heritagemeets the heat of the barrel.
A lifelong lover of richtradition and bolder pours,
whiskey has built a reputationin the bourbon community for his
deep knowledge, refined palateand down-to-earth storytelling.
(07:09):
Whether he's exploringsmall-batch craft distilleries
or savoring the sull oak of a15-year reserve, I shit you not.
That's what it says.
Whiskey brings passion andperspective to every glass, from
tasting notes to trail tipsalong Kentucky's bourbon trail.
Whiskey shares more than justwhiskey.
He shares the stories behind it.
(07:31):
A collector conversationalistand champion of bourbon's
cultural roots Whiskey's glassesis always half full and full of
characters.
So did you search whiskey?
Speaker 4 (07:41):
of the Scotchy Bourbon Boys.
Is that what you typed in?
No, what did you type?
You search whiskey of thescotchy bourbon boys.
Is that what you typed in?
No, what did you?
What did you type for it towrite your bio?
What what I said?
Speaker 2 (07:51):
I used my real name, carl henley, thank you.
Speaker 4 (07:55):
So we use surnames on the show, so we don't use our
real names right, it's all good,but it's not like they, not
like someone looking at youdoesn't know.
Speaker 2 (08:05):
Anyway.
So I said write abourbon-related bio for me and
it came up with your nickname.
Speaker 4 (08:13):
It actually found your nickname on the internet.
Speaker 2 (08:14):
Oh no, I substituted that.
Speaker 4 (08:16):
Oh, you were saying okay, I would have been really
impressed if ChatGPT substitutedthat Okay then it did.
You had me thinking that, sonow I'm not as impressed, but
that's a really cool, yeah,wonderful sure I'll tell you
what I'm gonna do.
I'm gonna copy this to me.
(08:36):
I'm gonna send it to you andwe'll put that up on the website
this is.
Speaker 2 (08:39):
Uh, it's a little freaky that it knew we were
having a 15 year.
Speaker 4 (08:42):
It's not freaky, it knows.
It's just like I.
I was like the same thing.
I was shocked too, so that waskind of cool.
Speaker 2 (08:52):
It is funny about the stories, though.
I still remember our little uhinterview that we did uh from
the bus tour a couple of yearsago.
Well, I was Jeff and writing in.
Oh yeah, well I was justwriting in on oh yeah, that's up
there, that's actually on,that's on one I, that's on one
of our one of the one of thevideos.
Speaker 4 (09:13):
Yeah, the bus tour.
Yes, for sure, brother, thereyou go.
Thank you, and I heard you sendit to me.
I did, did you hear it?
You went all right, so they'regone, so let's just just do some
catch-up.
What, what you know?
I understand you're not goingout and hunting, but what have
you?
What have you been uh, sipping,sipping on, now you know.
Speaker 2 (09:35):
So I have to tell you um, so being in ohio, um, and
we have the lottery here, I haveuh had a little bit of luck in
the lottery over the years, andso, um, I have been bouncing
between Waller 12 or George Tstack.
(09:56):
Um, I've been bouncing back andforth between those a lot.
I threw in a little bit of theuh, well, it was Lawrenceburg at
the time, but the Larrican, uh,weeded rye.
Um, I had a couple of peopleover and I said I have a weeded
rye and they're like what's that?
And I'm like aha, so, um, so Ipoured that and uh, we, we
killed.
(10:16):
We killed quite a few pours ofthat.
Um, these people were ryepeople and I'm not necessarily a
rye person, um, and so, um,they really enjoyed it, it was
and it is different.
I mean, it is a completelydifferent taste for anything on
my bar.
So, uh, by the way, I don'thave a collection, I have a bar.
(10:36):
I also have a problem, butthat's okay, that's, that's part
of that's part of having thebar, um, but uh, those, those,
those are probably my go-tos themost often what would you say
is a collection.
Speaker 4 (10:50):
I mean, I think you have a collection, you have a
bar and a collection, yeah, butI see the difference between a
collection and a bar is you openthem and drink them.
Mine are open.
I'm drinking them.
Well, I have a collection andalmost everything's open,
because I have no choice, so youhave a bar.
No no.
Yeah, I have a bar and acollection with a huge, giant
(11:11):
collection surrounding it.
You do, I definitely, but whatI?
So, since you bowed out alittle bit as far as going after
stuff, okay, what's happened inthe of ohio is a lot of the
stuff has become a little bitmore obtainable.
So the stuff I've been gettinglately is stuff that you
(11:34):
wouldn't like, for instance, thebomb burgers.
Um, very fine, you know, um,it's finished and whatever it's
been.
You know that's a fantasticbottle.
That's not something.
It's hard and whatever it'sbeen.
You know that's a fantasticbottle.
That's not something.
It's hard enough to get a bombburgers, let alone that.
But I was able to get one ofthose and then just getting
about a Bauman cast strength.
(11:55):
You know that that's.
So a lot of this stuff has beencoming to you and the state of
Ohio has been doing a prettydamn good job.
As far as um barrel releases, Iwould agree.
Now they had a really uniqueone that I today at the at the
stores they had a barrel pickfor the vf, ohio, vfw, which was
(12:19):
um a crown, royal and crownthat I.
That was very, very.
The crown was what would yousay?
Crown as a barrel pick ispretty damn good.
Is it really.
When ohio released it the lasttime they let, I got the
elephant ear one and I was justblown away.
(12:41):
Yeah, and then, uh, I mean thatjust goes to show you even bad
whiskey can have a good day.
I was just blown away.
Speaker 2 (12:45):
Yeah, and then I mean that just goes to show you even
bad whiskey can have a good day.
Speaker 4 (12:49):
No, it's just, you know.
You know the story of Crow,right?
Yeah, I mean it was made for aking.
I mean the blend 900 differentblends and they came up with one
and the blend's still the same,but they use 21 different type
whiskeys.
The same, but they use 21different type whiskeys.
So when you start doing thesingle barrels, it starts to not
(13:10):
go towards crown, it starts tobecome it's not, it's cast
strength and it really had somereally good flavor.
I mean, I was just shockedbecause I'm not a crown fan at
all.
Speaker 2 (13:22):
You know crown's okay .
Speaker 4 (13:23):
That's it.
It is Crown's okay.
That's it.
It is.
It's okay, it's okay.
I can drink it.
If someone buys me one, I'm notgoing to not drink it.
Speaker 2 (13:31):
I applaud Crown because to me it's an entry
point.
It opens people up to drinkingthe brown juice.
Speaker 4 (13:37):
It's about the only good thing that comes out of
Canada.
Speaker 2 (13:41):
That's not true.
There's that hammy bacon stuff,or the ham they call bacon.
Back bacon, yeah.
Speaker 4 (13:47):
It's called back bacon.
Speaker 2 (13:49):
And then there's those fries with the gravy.
Take off, eh yeah.
Speaker 1 (13:54):
No, I'm serious.
Speaker 2 (13:55):
You put gravy and cheese curds on your fries.
That was a good idea.
That was very tasty, althoughthey're not fries, they're
poutine.
Speaker 4 (14:02):
Okay, so there's like 14 different things that don't
count Maple syrup.
They make that in Ohio, but itsucks.
No, ohio's decent, no, it's bad.
Speaker 2 (14:13):
Wisconsin makes good maple syrup.
Speaker 4 (14:15):
No, kevin does a really good job up at Hidden
Seldom Scene.
Speaker 2 (14:21):
Too runny, that's what you're talking about Ohio,
ohio, in general, we make oursyrup too runny.
That's what you're talkingabout ohio ohio in general, we
make our syrup too right andthis is a bourbon podcast by the
way, we could talk about theother brown juice, maple syrup,
but um, or caramel, or caramel,there you go yes, but we're um
here to showcase this now.
Speaker 4 (14:41):
Greg schneider said remember a week from today,
thursday, or he's going to.
We are going to introduce fourbranches uh 250th military
anniversary bottle and you, I'llleave you.
When you go upstairs, I'll pouryou a sample and you can leave
(15:03):
with that.
Speaker 2 (15:03):
So is it one bottle that celebrates the four
branches?
Speaker 4 (15:07):
Yeah, no, the name of the whiskey or bourbon company
is called Four Branches.
It represents all four branchesof military.
It's owned by veterans.
They're going to be coming onand talking about it.
Branch is a military.
It's owned by veterans.
They're going to be coming onand talking about it.
(15:29):
And this is Greg's new brandafter you know.
Speaker 2 (15:31):
Yeah, I get it.
So, greg, just so you know,Space Force is a thing.
Speaker 4 (15:35):
There's five branches and then if you count the Coast
Guard, there's six.
Yeah, but we're talking aboutthe four branches that were
initially part of the 250 yearsago.
Oh nice.
Speaker 2 (15:45):
So 250 years ago there was no Marine Corps, no,
it was 250 years ago.
Speaker 4 (15:53):
there was an army.
That was it, yeah.
Speaker 2 (15:54):
That's what it's celebrating Well, and a Navy?
Speaker 4 (15:57):
I don't, oh yeah.
Speaker 3 (16:00):
But was it formed?
Speaker 4 (16:01):
Yeah, oh yeah, I thought we had to use France's
Navy.
Speaker 2 (16:04):
No, no, I thought we had to use France's Navy.
No, no, we had a Navy.
Okay, there wasn't much to it.
Speaker 4 (16:07):
But we did have a Navy.
Anyways, there's going to be abig parade in Washington DC for
that.
Speaker 3 (16:15):
Is there really On Saturday?
That's fun yeah.
Speaker 2 (16:19):
Too late for cherry blossoms, but no, that's really
cool so you'll have to do asecond release and do one just
for the space force, becausethose six guys I don't think
serving, I don't think, the fourguys, that's that.
Speaker 4 (16:31):
They formed the four branches.
They, I don't think they werein space force if they want to
do five or six force.
They even have weird uniformsthere's a show with um, I
believe.
Speaker 2 (16:44):
Steve Carell yeah, it's called Space Force.
Yeah, but there's actually aSpace.
Speaker 4 (16:48):
Force.
Yeah, I know, trump made it hisfirst term.
Oh, I said it, sorry, anyways.
So let's open this puppy now,do?
Speaker 3 (16:57):
you want me to read it?
Speaker 4 (16:59):
Yeah, you can read it .
Go ahead, so I'm looking forthe damn button.
Speaker 2 (17:04):
Oh my God, hey, wow I .
Oh my god, hey, wow, I'm blind.
So open up, say ah no, I gottaput cheaters on now.
I'm not as young as I was justa year ago, so Heaven Hill
actually does a nice little jobhere on the back with a little
bit of inspiration for us all.
It says for William, heavenHill, distilling was a family
(17:37):
tradition by some accounts.
Heaven Hill corn whiskeysupplied Bardstown's historic
Talbot Tavern.
It says this ninth edition ofWilliam Heaven Hill is comprised
of only 34 barrels pulled fromthe fourth floor of Rick House
LL at Shenley.
These barrels were allowed toage for an impressive 15 years
(17:59):
about the same length of timeyou like your ladies before
being selected for this limitededition offering the barrel.
Proof has been cut to 109 for arich, well-balanced bourbon
which makes the perfect additionto any whiskey connoisseur's
collection.
Or bar, in my case so yeah,pretty cool.
Whoever?
did that in the marketingdepartment did a nice job, so
(18:22):
you want to crack this.
You want the honors.
Speaker 4 (18:24):
I mean honestly I've never seen a Heaven Hill with a
wax top.
Speaker 2 (18:28):
Oh yeah, all the William Heaven Hills have wax
tops and they're all gold thatI've seen.
Speaker 4 (18:33):
Well, that's what's happening here Now.
When we were in New Orleans,you could tell them the story
about how I got mine, my tasteof so, the last night, you mean
when you mugged the guy that wastrying to pack the bottles.
No, you, no, you got it for me.
I did, I was, I was.
(18:53):
Why was I late to the party?
Speaker 2 (18:56):
No, so in New Orleans at the tastings we divided and
you went to a different session.
Speaker 4 (19:01):
I went to Heaven Hill and yeah, and they went to
heaven hill and uh, um, and theybusted heaven hill 17, not 15
right, but but then that nightwhen we went to the last night,
yeah, they were tasting theythey said they were going to
taste it at at the, at the booth, correct?
Speaker 2 (19:24):
and you got, but but only the first 25 people got a
pour.
Speaker 4 (19:28):
You got a sample for me and I carried it around my
neck for like an hour and a halftrying to find you.
Yeah, exactly.
Speaker 2 (19:36):
Which meant I couldn't drink anything.
Speaker 4 (19:37):
Yeah but there was a reason why I didn't get in.
You guys went in line separate.
I came later.
Speaker 2 (19:44):
I bogarted up front, I think.
Speaker 4 (19:46):
No, there was a reason why we came later.
We, we were someplace, I thinkyou just ended up buried in the
line no, you.
No, you went to dinner with usthat night.
Right, yeah, you guys walkedback and no, that's what it was.
You went straight to fromdinner, you went straight to the
(20:10):
um the evening.
Uh, what would you?
Speaker 2 (20:13):
call it, uh, extravaganza, whatever you want
to call it party, I mean, I'lltell you it is a party
convention you went to theconvention hall.
Speaker 4 (20:23):
you went straight there where all the booths and
everything were, and I went backto the hotel and changed and
whatever, and then went downBecause you guys were trying to
get.
You wanted the 15.
And thank you for getting that.
Speaker 3 (20:37):
Oh yeah.
Speaker 4 (20:39):
That was a 17.
Speaker 2 (20:40):
One of the best bourbons I've had Period.
This is a 15, so I haven't hadthis yet.
I think this bottle.
So the 17 is the 15, so Ihaven't had this yet.
Okay, I think this bottle.
So the 17 was the 8thexpression.
This is the 9th.
So this one came out the yearafter that and actually Walker
I'm going to blame you.
Walker was able to procure thisbottle and knew I was hunting
(21:03):
it.
Speaker 4 (21:03):
He got you the 17.
No, is it?
Yes, is it you bought this?
He got you the 17.
No, is it?
Yes, is it you bought this?
He got you the 17, is it?
Speaker 2 (21:10):
hey, walker, are you still with us?
Yeah, you give me the 17 or the15 17.
Speaker 4 (21:13):
This morning he sent me a picture of the 17 that he
took before he sent it out toyou oh no, I picked it up, or
before you picked it.
Speaker 2 (21:20):
Yeah, before you picked it.
Speaker 4 (21:22):
This is the one we actually had, norm there you go,
okay, the best one you ever had, the best best one.
Speaker 2 (21:26):
I've ever had.
Speaker 4 (21:27):
So maybe I'll then you.
Now there's a reason for me tostill come up by you, because I
have the 17.
Speaker 2 (21:32):
Yeah, well crack that .
And then tell Walt, I haveanother Pappy and other stuff
that you probably would like totry.
Speaker 4 (21:39):
I'm always for.
July fireworks on July 5th that5th, that's when you have it
all locked up.
No.
Speaker 2 (21:46):
Last year I went and got the Van Winkle what was it
10 or 12?
And we just sat and drank it.
Speaker 4 (21:50):
Alright, so it's time .
Oh man, is that a good note?
Or what For the Old LouisvilleWhiskey Company?
Speaker 3 (22:00):
That's like me on a Saturday night.
It's in the bag.
Speaker 4 (22:02):
Barrel Bottle Breakdown.
Barrel Bottle Breakdown.
So Old Louisville in the bagbarrel bottle breakdown.
Barrel bottle breakdown, so oldlouisville uh, I mean down
there and in louisville, inlouisville, kentucky, you got to
stop by see him.
The experience is one of a kindit's appointment only, but look
it up on the website, give hima, you know, schedule an
appointment and go down therebecause, uh, he doesn't sell
(22:24):
anything under seven years and alot of stuff is a lot older
than that and the proof on thathe that you'll taste and the
barrels that he has is amazing.
So you got to check out oldlouisville whiskey company.
So the old louisville whiskeycompany barrel bottle breakdown
scale is based off of anevolution through the scotchie
(22:46):
bourbon boys.
Uh, you've been practicing bigwords.
No, they're just, they just.
I don't practice them anymore,they just happen anyways.
So it's, uh, three syllables.
The scale is based off of nose,taste and finish.
For the nose and the body youcan get up to four knocks, and
(23:13):
for the taste and the finish youcan get up to five knocks.
But if one category isexceptional, you can give it a
butt up, up and the total scorethat you could give the perfect
bourbon is 19 of 18.
Speaker 2 (23:30):
So I just want to point out that.
Speaker 3 (23:33):
I have a tiny glass and I'm sitting next to tiny.
Speaker 2 (23:36):
Yep, I just think that's wrong.
You could have filled it alittle bit more.
I bet you were about even no.
Speaker 3 (23:47):
Yeah, my bottle, I bet you worry about it.
No, yeah.
Speaker 2 (23:49):
My bottle, I'll just lip it.
Speaker 4 (23:54):
Yeah, the nose for this 15 year.
There's a little aspect of dust, but it's almost like there's
some fruity cherry fruitiness toit and then, yeah, a little bit
, a little bit of a.
There's a little bit of theoaky char.
I get light sugar and thenthere's some caramel or brown
(24:17):
sugar.
Speaker 2 (24:17):
Yeah, sugar cane.
I get like sugar cane that'sbeen thrown on the fire.
Speaker 3 (24:24):
I mean, and this is that's a great nose, I love this
nose yeah it's a good nose.
Speaker 4 (24:34):
What is the 109.
109.
15 year and it's a small batchit's 34 barrels.
Speaker 2 (24:50):
So I mean there's no definition, truly well that's
truly a small batch, I'd say.
Speaker 4 (24:54):
If you're getting from, if you're getting a small
batch at 34 barrels from heavenhill, it's really a small batch
because I I know small batchesat.
You know, their normal smallbatches of Elijah are probably
like 600 barrels Right.
Speaker 2 (25:13):
Yeah, this is man, I could just I wish Vic smelled
like this.
I just rub it on every night.
Speaker 4 (25:20):
Well that's what the pores are for Roxy.
Roxy's had a.
What would you say?
The pores are for.
Roxy's had a.
What would you say?
A cough, a runny nose, asniffly nose.
It's just one of thosecommercials For about six, seven
(25:42):
weeks, just like.
Speaker 2 (25:45):
I think we call those allergies.
That's another threesyllablesyllable word.
Speaker 4 (25:48):
You could say it's an allergy, but it was different.
So although I had somethingthat was similar, but I kind of
felt that I used bourbon to kickit and it only lasted like
three, four days of a snifflingnose and then it went away, but
hers just lingers and lingers.
But you know, there's an aspectI really think from a
(26:11):
standpoint of a cold, snifflynose, stuffy nose, you know, a
little drainage, if you justhave a pore, it works like
NyQuil or whatever the medicinalaspects.
In my opinion, for a cold,whatever justification works,
bourbon works.
My opinion, for a cold,whatever justification works,
bourbon works probably the bestfor a cold type thing.
(26:31):
Actually I think it'sblackberry brandy, but that's
okay, that can work too, butthat's gross, it's gross, it's
so nasty, that's like takingNyQuil anyways.
Why not drink something?
Why do they do it?
Because it's cheap.
Speaker 2 (26:43):
I don't know.
My Grandma used to give us aspoonful if we got a cold up in
Wisconsin.
So Wisconsin people.
Speaker 4 (26:49):
There you go, wisconsin people.
Speaker 2 (26:53):
Anyways, all right, I get a little bit of leather,
some vanilla bean, and not justvanilla.
I get vanilla bean, ooh.
Speaker 4 (27:03):
You know what I get?
Speaker 2 (27:06):
Sniffles A vanilla you know what I get?
Speaker 4 (27:09):
sniffles a vanilla a vanilla latte from Starbucks
that's a little above my paygrade.
I don't know.
It tastes like a vanilla.
Speaker 2 (27:23):
It's got like a coffee actually, and then super
good it drinks hotter than a 109too, I think like it feels a
little more hotter than a 109.
Speaker 4 (27:37):
It's so good look at it, look at the legs in there.
Speaker 2 (27:43):
It's like oil in my glass.
It's awesome.
This is just awesome.
Jeff, what did I tell you aboutplaying with your glass?
Yeah, the viscosity is likecrazy, jeff.
Speaker 4 (27:54):
what did I tell you about playing with your glass?
Yeah, the viscosity is likecrazy, yeah, crazy.
Speaker 2 (27:59):
Yeah it coats the pipes as you drink it.
Speaker 4 (28:02):
I would say, though the nose is better.
There's a little cherry inthere too, a little bit of burn
when it first hits.
Speaker 2 (28:15):
Then I get that vanilla bean kind of, and it's
full.
I get it everywhere.
I mean I, I can.
I mean I feel it on my gums, Ican feel it in the back of my
throat.
Well, the old fits.
That's really good man.
Speaker 4 (28:27):
I love this bottle I watched the for a 15 year I it's
so different than Pappy.
It is different than Pappy.
There's a dusty aspect to it.
Actually, I'll be honest.
Speaker 2 (28:41):
I like this better than the 15-year Pappy.
But I've watched the secondaryprices of this model soar at
auction so typically a WilliamHeaven Hill in the secondary
will run you about $750, andthis one's anywhere between
$1,200 and $1,500 for this batch.
I secondary will run you about$750, and this one's anywhere
between $1,200 and $1,500 forthis batch.
I mean, it's exceptional.
Speaker 4 (28:57):
What is it when it's released $279.
Speaker 2 (29:04):
So it was $279 at release.
This bottle came from thesecondary at a well-known
auction in Chicago and it wasnot $279, but I was going to
pick up a couple more andthey've just gotten crazy.
Speaker 4 (29:20):
Yeah, it tends to do that.
I remember the first shot I hadof Pappy 15, I passed on the
auction at Kentucky BourbonFestival and I had $4 hundred
dollars in my pocket that Iwanted to spend.
Speaker 2 (29:39):
I was a lot of time underneath.
Speaker 4 (29:41):
And I saved up for a year and I wanted to go to the
auction and I wanted to buysomething Right.
So that first Pappy comes up,15, and it goes and it's like at
nine hundred and I reallydidn't understand Pappy yet.
And it goes and it's like at900 and I really didn't
understand pappy yet and Ishould have been nine.
You know, gone up to 925.
I think I was in till 700, youknow I was in the auction.
(30:06):
But then the next two went for2200 and you know there were two
more as.
And it's funny because, as youknow, sometimes when the
auctions first start off, nobodyreally has their bearings yet,
but then the bearings get setand then the people, as the
auction goes further, peoplehaven't gotten what they wanted,
(30:26):
so then they're willing to paymore for something that maybe
they weren't.
Speaker 2 (30:31):
At least they're going to take home.
Speaker 4 (30:32):
Right.
So all of a sudden the pricesstart going up and at the end of
the auction I tried to get thisJim Beam, which was Booker's
Little Book, Baker's Knob Creek,and it had Lazy Susan and
everything, and I was up to$27.50.
(30:55):
And the guy that I was biddingagainst, we started bidding
against each other at about 1100.
And I would say one and he'd goup and we were going up and up
and up and at 2750, I was likenope, I'm out.
So the guy that the collectorthat was in front of me looked
at me and said I'm so happy thatyou didn't get that.
(31:17):
I said what he said that wasn'tworth $27.50.
He goes there's a lot of bottleshere that were worth what
people are paying for and youcould be going up on something.
But that was not it, you know,because it was just more of a, a
.
What would you say?
Uh, it was a novelty, because,yeah, plus it had all four, but
(31:38):
there was nothing special aboutit.
You know, the happy 15 issomething special.
You could go get a bookers andyou could get those, but you
couldn't get a happy 15 at thetime, you know.
But super nash, super nash wasalways in on it and and he'd see
them for $600, $700, and he hadgotten them and then all of a
(31:59):
sudden they were going over for$1,000.
The Pappies were going for$1,000, and he's just like I'm
not paying $1,000.
$1,000 is different.
Speaker 2 (32:07):
I have a friend here locally that's got maybe 17 or
18 bottles of various kinds ofVan Winkle left.
He's paid retail for every oneof them.
Speaker 1 (32:16):
And he won't pay any secondary prices.
He's like I got enough.
Speaker 2 (32:18):
When I run out, I'll find something else.
Speaker 4 (32:21):
You can't get it for retail anymore unless you win
the lottery.
Unless you win the lottery, Ican vouch for that.
All right, so let's get down tothe rating system.
Okay, so the no's We'llalternate who goes first?
Speaker 2 (32:41):
Okay?
Speaker 3 (32:41):
Are you saying I should go first?
Speaker 2 (32:44):
Oh, okay, and so the nose is out of a four.
I'll give this a four, you giveit a four, four.
Speaker 4 (32:55):
Four knocks on the barrel.
Four knocks on the barrel.
Four knocks on the barrel.
Speaker 2 (32:58):
Well, I would have to Thanks to the Old Louisville
Bourbon Company.
Speaker 4 (33:01):
It's close to a but up up, but it just it's not
quite a but up up.
I think, I think it's, but itis a four.
It is a four, it's every bit ofa four Yep.
Speaker 3 (33:22):
All right.
Speaker 4 (33:25):
Now we're talking body.
Speaker 2 (33:30):
Have a little more Sure $30 now.
Thank you, I should have alittle more too, yeah, although
I think I'm going to slurp thatup off the bar, I would say the
body.
Speaker 4 (33:50):
in my opinion, I got Super Nash spilling a pour at uh
what?
Was it oh we know it's at scoutand scholar and he basically
was took a straw, was sippingoff the off the table.
I'm like it was uh, it was adecent pour, but still it'd be
(34:13):
hard for me to sip whiskey offthe table at Scone Scholar.
It's on there, we got it.
The thing about it is in theglass.
It does everything you want itto do as far as you know
sticking and the legs arefantastic.
Speaker 2 (34:30):
But that's a decent it goes, everywhere it goes
everywhere.
Speaker 4 (34:39):
You know, and I've always said about a body, taste
has nothing to do with it.
It's all about the feel of theand where you're tasting it.
So you have taste buds in yourcheeks, in your tongue.
Back of your mouth, you've gotthem on the roof of your mouth.
It's everywhere, and so thisone.
I can even feel it in mypockets, yeah, yeah In your
(34:59):
cheeks.
Speaker 2 (35:00):
I agree.
Speaker 4 (35:07):
I think this one is a four with a, because that's how
much body it has, and it's only, it's 109.
It's not a 120 or whatever.
It's not a 120 or whatever it'snot, but it does every bit of
what it's supposed to do.
Speaker 2 (35:16):
And then so yeah what's up nice, for me it's a
four um I think it's, uh, it'sawesome, I'm with you, uh it's
not a bold mouthfeel, but but it, it's.
It's a full feeling, like Iliterally, I mean it's
everywhere's everywhere.
Even though I had a, my firstsip kind of went straight down
(35:38):
the hatchets, I mean you don'thave to swirl this around to
feel it.
So it's not mouthwash.
So, yeah, it's a four for me.
Man, that nose, it's so good,it's actually opening up.
It's like a little brown sugarbomb.
So the next is taste Yep, andthat's you.
Speaker 3 (36:02):
So I love this bourbon.
It's one of the few bottlesthat I've actually gone into the
secondary and sought out.
Speaker 2 (36:10):
I love the flavor profiles.
I love vanilla bean, I lovebrown sugar.
Speaker 1 (36:14):
I love that little bit of leather that you get from
the oak.
Speaker 2 (36:17):
There is just a hint of the char.
Just a hint, just.
Not too much, not too little,just the right amount for me.
For me, this is a five for me.
I love this.
Speaker 4 (36:33):
This is a top three for me, but alright, so what it
reminds me of completely is stag.
Speaker 2 (36:48):
I think it's way better.
Speaker 4 (36:49):
I didn't say, but it reminds me of stag the notes
that are in it stag's not15-year.
Okay, so this has that.
I mean it doesn't have thedusty of the Fitzgerald 12-year
that was in a steel containerfor 13 years that is really 25
years but it comes out and itsat there and I always thought
(37:12):
it was sitting in the bottle.
That caused it to have thatdusty flavor.
When I realized sitting instainless steel containers, also
for 13 years, adds that dustyflavor.
This definitely has an aspectof a dusty, but not like that
Fitzgerald did.
I mean it doesn't seem likethis.
This tastes like you open thebottle and you're drinking the
(37:33):
bourbon.
Seem like this.
This tastes like you open thebottle and you're drinking the
bourbon a lot of times.
If you let this sit 15 years or20 years and then open the
bottle, then it's going to be alot different because it'll have
picked up the dusty aspectright, but there's a bit of the
dusty.
I mean, if somebody youprobably love that right yeah, I
, I enjoy this.
I mean everything that you want.
Speaker 2 (37:55):
I would say the nice thing, I think, is it's a
15-year, it drinks like a15-year, but it's not over-oaked
right, because we've had some15-years.
Speaker 4 (38:03):
that it's basically like this has enough oak on and,
like you said, leather andcoffee, but it's not offensive.
Speaker 2 (38:14):
No, not at all, If anything.
I mean I applaud, you know, thepeople at Heaven Hill.
As a barrel strength it mighthave been a little overpowering,
but they were smart enough toprove this down to 109, both for
the economics of it, becausethe barrel was going to go a
little further, but I'm guessingthey stopped at 109 because
that was the point where theyfelt like all the flavors were,
and that's where somebody likeConnor O'Driscoll and their team
(38:37):
they've got what's her name Iforget.
Speaker 4 (38:40):
Is it Missy?
I remember we were talkingabout it.
She does all the tasting.
Oh, hey, Martin joined us yeahhe's there.
What's up, Martin and Martin, Ihope you shared it oh stop
reading the comments, sorrywalker.
(39:00):
Walker was like 13 years incontainer for 12 years.
There you go.
Oh, did I say 12 years is?
Speaker 3 (39:06):
he talking about the bourbon, or is that him
personally?
Speaker 4 (39:08):
I'm not sure.
Yeah, he was in, he was inkentucky.
He was in alabama for 13 andthen 12 years in kentucky you
know, walker, I'm 100, certain.
Speaker 2 (39:20):
I also was tanked in 2012 and I may have been
released in 2024 for somethingthat we won't talk about.
Speaker 1 (39:24):
So you know, Walker, I'm 100% certain I also was
tanked in 2012.
And I may have been released in2024 for something that we
won't talk about.
Speaker 2 (39:28):
So I think they're all valid points.
Yeah, I think so too, butthat's not this.
Speaker 4 (39:32):
It's not this.
This is just 15 years.
I didn't dump out.
Speaker 2 (39:36):
And I'll be honest with you, I love it.
I mean it drinks like a verymature bourbon.
It's got none of the drawbacksthat I see in a lot of old
barrels that get bottled.
It doesn't have that.
It's not overly oak, there'snot too much char.
I don't feel like I'm lickingwood.
Speaker 3 (39:51):
There's not so much leather that it's not you know.
Speaker 2 (39:54):
It's like you know.
I feel like I'm chewing an oldshoe To me.
You get that vanilla bean, youget the brown sugar.
Speaker 1 (40:03):
You get to me, you get that vanilla bean you get
the brown sugar you get.
Speaker 2 (40:05):
Interestingly enough, the frittiness from the nose
doesn't really translate out ofmy palate.
But um, with the full mouth,feel I just.
Speaker 4 (40:09):
I love this I'll go on the taste that I will agree
that it was a five on the case.
Wait, because you already bringyour bit up no, I was debating
between a four and a five.
Yeah, but because normally myflags with the bad ba-dub-up are
caramel, all right, and this isnot a caramel and it's whatever
, but it's still.
(40:30):
It's fantastic.
So I was just thinking betweenfour.
That's why I took a little bit,but I'll go with a five on it,
for here we go.
Speaker 2 (40:42):
There we go.
That's five, there we go, iffive there we go, nothing else
we know, we know tiny can countto five, so I think that they're
great education panel.
Speaker 4 (40:50):
So where, like, if we went to, uh, the 17, I don't
know I haven't cracked it, no,but I would.
The one part, so I I reallythink a strong part of this is
its body, taste, smell.
If there's anything for methat's not perfect about this,
it's the finish.
(41:11):
So the finish is medium, it'snot long, okay.
So you know, because usually along finish, okay, it's medium
to long.
But when it goes to long, okay,it's, it's medium to long, but
what's when it goes to long?
It's weak.
You know, it's really reallyreally not there, but it's there
.
It might still be, still begoing, but it's just kind of
(41:34):
faded out.
You know, on a finish is what'sleft.
So right now that now we're inthe finish, we're talking, we
just took a sip, there's somecherry, there's, but that
(41:55):
leather is there.
The leather is not so much part, as much as part, of the taste
as is the finish, and so the agecomes through.
There's enough sweetness for meto say that, because if it was
just leather, like what that?
So the finish is important.
Where I think it's important whyit's part of a five is because,
like, if we finished up, I wentupstairs.
(42:17):
You have a nice sweet bourbonthat you were drinking, you know
you're like, oh, that caramelflavor, something you know,
whatever, but, and you're like,ooh, that caramel flavor or
something you know whatever.
But when you have like leatherand oak as part of the finish,
for me that's not what I'mreally, because that's what I'm
tasting, and usually all theother flavors go, and then
you're left with the oak or theleather, not so much.
(42:38):
There's a little, still alittle, I would say, even even
just like frosting, or justsugar frosting, just whatever.
That's there too, which savesthe finish from being like low
number.
So I'm going to give the finisha four out of five.
Speaker 3 (43:01):
So I agree with some of what you said.
Speaker 1 (43:02):
I do think that the finish.
Speaker 3 (43:05):
it's not bold you have just the ever, ever
slightest.
Speaker 2 (43:08):
Kentuckyug right when you swallow.
For me you get that flavor thatkind of saturates the mouth and
your face quickly.
But I'm a mouth breather so I'mbringing a little bit more
oxygen to it and I think some ofthe flavors come back.
For me I will say I've hadbourbons with longer finishes.
I've had bourbons with more ofthe Kentucky hug.
(43:30):
I do think that more of the agecomes through, more of that
dustiness, that leather, the oak.
It's definitely more pronouncedin the finish than it is in the
taste.
Speaker 4 (43:40):
This would be great with a cigar.
The cigar would even sweeten itmore.
It would help the finish a ton.
Speaker 2 (43:47):
I think it would probably embolden some of those
flavors.
However, I think we're a littletainted because the finish is
step four of the process and thenose, taste, mouthfeel are so
good when you get to the finish.
I still think this is good.
It's just we're comparing it tosomething that we both pretty
much rated exceptional for thefirst three categories.
So for me this finish.
(44:08):
I do like the flavors.
I get more of a dried apricotthan a cherry.
At the end it's just got alittle bit of that tartness, and
maybe your palate equates thattartness to cherry, but I love
it.
I still still love it.
I love it.
Speaker 4 (44:23):
Um, I would give it five, all right so I give it an
18, you give it a 19 so that'san 18.5 on the scotchy bourbon
boys old louisville, oldlouisville barrel bottle.
Urban Boys Old Louisville,barrel Bottle Breakdown.
(44:44):
There you guys go.
Thanks, amin, appreciate you,yep.
Speaker 2 (44:49):
So there we go.
This is just a great service.
I wish everybody could have it.
I wish it was available all thetime.
Unfortunately it's not.
It's released date, I think,was what years ago, so 23.
If you can find a bottle ofthis edition, I I mean, it's
worth what it is to you.
But, um, if I can find anotherbottle for what I paid for this,
I'll probably buy back.
(45:10):
And uh, this one is prettysandy.
So I don't go long for anybourbons.
I usually will try to scrimpthis ground and give them at
retail.
Uh, this one I went long foryeah, and you definitely it paid
off.
Speaker 4 (45:23):
I mean honestly, because you know you're not,
usually you are critical if it'snot working for you.
Yeah, so definitely absolutelythis is.
Speaker 3 (45:35):
This is a whole package, yeah, I was literally
ambiguit, that's for sure.
Speaker 4 (45:40):
So 18.5, all right.
So we're right at the rightpoint.
Uh, what we'll do?
Uh, we're gonna end it.
We're gonna end this on theaudio.
Okay, we'll do the finish andthen I'm gonna copy and paste
and invite a couple people on sothat we can talk on face, on
facebook, you know, with ameeting.
(46:01):
Uh, anybody can come on.
Greg Schneider is still there,walker, randy Ford and everybody
.
I didn't see Randy on tonight,but a lot of people will come on
.
So, all right, everybody.
There you have it.
Whiskey's Awesome bottle.
Whiskey's back in town.
Boys are back in town.
Speaker 2 (46:18):
There you go and.
Speaker 4 (46:21):
I think it was yeah, so that they can don't make me
go on the music.
I even have people make my ownand I have to deal with it.
Oh boy, so there you go.
All right, sowwwscotchiebourbonboyscom for
all things, scotchie BourbonBoys, he's whiskey.
Speaker 2 (46:42):
I can see it.
I, I hope not I'm wearing pants.
You know you're old, thingsfall out how old am I?
Speaker 4 (46:49):
60, really aren't you .
I feel like I'm 25 yeah, yeah,where I don't look anyways, all
right, so, um, make sure youcheck out the website.
And then also we're on facebookand YouTube, instagram and X,
along with all the major podcastformats.
But just remember, no matterwhether you watch us or listen
(47:10):
to us, to like, listen,subscribe, comment and leave
good feedback.
Yep, remember, good bourbon andwhiskey equals good friends,
good times.
Make sure you don't drink anddrive.
Make sure you drink responsiblyand live your life uncut and
unfiltered, and little Steve-O'sgonna take us out.
Speaker 2 (47:39):
Oh, show me the way to the next whiskey bar?
Speaker 1 (47:43):
Oh don't ask why.
Oh, don me the way to the nextwhiskey bar.
Oh don't ask why.
Speaker 3 (47:46):
Oh don't ask why, show me the way to the next
whiskey bar.
Oh don't ask why.
Speaker 4 (47:55):
Oh, don't ask why, for if we don't find, the next
whiskey bar.
Speaker 1 (48:01):
I tell you we must die.
I tell you we must die.
I tell you we must die.
Speaker 3 (48:05):
I tell you, I tell you, I tell you we must die.
Speaker 2 (48:11):
All right.
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, google
Podcasts and Amazon.
Speaker 2 (00:39):
I recognize those shirts.
Speaker 3 (00:46):
How are you feeling?
I'm fine.
Whoa, super Nash.
(01:26):
Yeah, we're the ScotchieBourbon Boys.
We're here to have fun.
We're here to have fun.
Speaker 4 (01:30):
We're here to have fun.
Speaker 2 (01:31):
Basically sponsored the wearer yeah evidently
Supplier of the officialuniforms of the Scotchie Bourbon
Boys.
Speaker 4 (01:42):
This year you'll be back in.
You're on the bus tour, thereyou go.
Speaker 3 (01:49):
I'm not going to lie.
Speaker 2 (01:51):
Supernatural looks a little like Ray Charles the way
he's walking.
Speaker 3 (01:54):
I mean, someone should have given him a white
cane.
Speaker 4 (01:57):
All right, stop saying all right.
Speaker 3 (01:59):
All right.
Speaker 4 (02:00):
Welcome back to another podcast of the Scotchy
Bourbon Boys.
We're here tonight with Whiskeyin the House.
Speaker 2 (02:07):
Whiskey.
Speaker 4 (02:07):
Hey Whiskey, How's it going?
Speaker 2 (02:10):
Up and down.
It's been a while.
It has been a while.
Speaker 4 (02:11):
We used to do this fun thing where we would do
whiskey and tiny rapid tasting10 minute whatever the times did
, 30.
Speaker 2 (02:22):
Yeah, we did 10 minute tastings that we lasted
30 minutes.
So yeah, it was a lot of fun,wasn't it?
Speaker 4 (02:29):
it was a lot of fun.
Speaker 2 (02:30):
And it was more fun because we would do four or five
in a night, which meant wedrank four or five different
bottles probably too much ofeach.
Speaker 4 (02:36):
And then oh yeah, that would we would.
We would record all seven atonce.
It was fun, wasn't it?
No?
Speaker 2 (02:45):
we had to have take two and take three.
So yeah, I mean absolutely, itwas a good time yeah, and then
do that I have with the lives.
Speaker 4 (02:53):
I haven't been doing too much editing.
I gotta get back into it.
Plus, lately I've been gettingall my max without me being on
the show.
Speaker 2 (03:00):
You didn't have to do much editing but now that I'm
back, I'm sure there will be butuh, oh, is it paused?
Speaker 4 (03:07):
it looks like I paused it.
Huh, did you pause it?
Skip to live.
There we go.
Yeah, I was, it doesn't matter,that's actually recording, nice
, but we got all that, we goteverything going.
Thanks for uh.
Thanks for coming down.
This should uh iately.
Speaker 2 (03:24):
I love a trip to the Scotchy Bourbon Boy Studios.
Speaker 4 (03:27):
Yeah, I think there's a lot to do once you're here.
There is.
It's not a lack of Yep At onepoint, I don't know.
Speaker 2 (03:39):
There's a lot of bourbon.
I see your fleshlight over inthe corner.
I mean there's a lot going on.
Speaker 4 (03:47):
The one on the side.
The shelf next to you is thestand for the screen.
You know the monitor when wehave a guest.
So if CT and Super Nash were tocome on tonight, I would have
had to figure it out, so theyprobably would have been back
here.
I could have just held them.
Speaker 2 (04:04):
I could have the whole world in my hand Anyways.
Speaker 4 (04:07):
But with that that didn't happen.
So I slid that over a littlebit.
But I was really excitedbecause it has shelves and I can
put more bourbon on it, becauseit just I don't like to have
the bourbon on the floor, no.
But you get to a point whereyou're just kind of shoving
everything everywhere.
Speaker 2 (04:27):
I mean my like sex, my mantle, yeah, when you're 20
yeah not when you're 60 now,when you're 60, you're just
happy, you're not shoving it anywith that.
Speaker 4 (04:35):
Half the time it's like ew, no, um, but uh, just
remember, uh,wwwscotchiebourbonboyscom for
all things scotchie Bourbon Boys.
Check out.
You have to give me your bio.
You just do.
You have to write a bio.
I've been waiting for a bio fora while.
I got pictures.
You want some bio.
No, no, I need your bio for thewebsite.
(04:57):
Chris CT has it.
If you get it to me, you'llactually have beat CT for giving
it to me.
Speaker 2 (05:04):
If you get it to me, you'll actually have beat CT for
giving it to me.
I was just going to cheat andchange his name.
What?
Speaker 4 (05:06):
you should do is just say hey, chat, gpt, write a bio
about me when I'm drinkingbourbon, and it'll just do it
for you.
Speaker 2 (05:16):
Oh, we could try that .
Speaker 4 (05:19):
Actually, it's funny that I asked it to look me up
the other day and it did.
It was like Jeffrey Muellertiny of the other day and it did
, and it was like jeffreymueller tiny of the scotchy
bourbon.
I'm like what?
It's so funny.
But okay, so check out thewebsite.
There's glenn karens, there'st-shirts we're trying to work on
some hats.
Uh, things are going, and sothen also, uh, we're also on
(05:43):
facebook, youtube, instagram andx and X, along with Apple,
iheart, spotify and any placethat you listen to podcasts,
we're probably there.
So we appreciate if that, nomatter how you do it, like
whether you watch us or youlisten to us, remember, like,
(06:03):
listen, subscribe, comment andleave good feedback.
We appreciate that goodfeedback.
So, all right.
So here we are, you shavereally well.
Do I.
Speaker 2 (06:14):
Yeah, thanks, a little feedback for you.
Speaker 3 (06:15):
Thanks.
Speaker 4 (06:18):
I've been using the five blade.
The five blade.
Speaker 3 (06:22):
Yeah, not the three, nope.
Speaker 4 (06:23):
That's too too few.
And six blades well, nope,that's too, too few.
And six blades well, that'sridiculous.
Well, yeah, and then it's justlike so, it's this time of the
year also.
It's just like.
This is ridiculous.
I don't know why, but I hatewhite, white hair on my forearm,
so I'm gonna be shaving myforearms really soon.
Wow, you mind if you mind if Iread this what this is a chat.
Speaker 1 (06:46):
GPT.
I knew.
Speaker 2 (06:47):
On me.
Okay, read your bio.
It says bourbon enthusiast andstoryteller.
Whiskey lives where heritagemeets the heat of the barrel.
A lifelong lover of richtradition and bolder pours,
whiskey has built a reputationin the bourbon community for his
deep knowledge, refined palateand down-to-earth storytelling.
(07:09):
Whether he's exploringsmall-batch craft distilleries
or savoring the sull oak of a15-year reserve, I shit you not.
That's what it says.
Whiskey brings passion andperspective to every glass, from
tasting notes to trail tipsalong Kentucky's bourbon trail.
Whiskey shares more than justwhiskey.
He shares the stories behind it.
(07:31):
A collector conversationalistand champion of bourbon's
cultural roots Whiskey's glassesis always half full and full of
characters.
So did you search whiskey?
Speaker 4 (07:41):
of the Scotchy Bourbon Boys.
Is that what you typed in?
No, what did you type?
You search whiskey of thescotchy bourbon boys.
Is that what you typed in?
No, what did you?
What did you type for it towrite your bio?
What what I said?
Speaker 2 (07:51):
I used my real name, carl henley, thank you.
Speaker 4 (07:55):
So we use surnames on the show, so we don't use our
real names right, it's all good,but it's not like they, not
like someone looking at youdoesn't know.
Speaker 2 (08:05):
Anyway.
So I said write abourbon-related bio for me and
it came up with your nickname.
Speaker 4 (08:13):
It actually found your nickname on the internet.
Speaker 2 (08:14):
Oh no, I substituted that.
Speaker 4 (08:16):
Oh, you were saying okay, I would have been really
impressed if ChatGPT substitutedthat Okay then it did.
You had me thinking that, sonow I'm not as impressed, but
that's a really cool, yeah,wonderful sure I'll tell you
what I'm gonna do.
I'm gonna copy this to me.
(08:36):
I'm gonna send it to you andwe'll put that up on the website
this is.
Speaker 2 (08:39):
Uh, it's a little freaky that it knew we were
having a 15 year.
Speaker 4 (08:42):
It's not freaky, it knows.
It's just like I.
I was like the same thing.
I was shocked too, so that waskind of cool.
Speaker 2 (08:52):
It is funny about the stories, though.
I still remember our little uhinterview that we did uh from
the bus tour a couple of yearsago.
Well, I was Jeff and writing in.
Oh yeah, well I was justwriting in on oh yeah, that's up
there, that's actually on,that's on one I, that's on one
of our one of the one of thevideos.
Speaker 4 (09:13):
Yeah, the bus tour.
Yes, for sure, brother, thereyou go.
Thank you, and I heard you sendit to me.
I did, did you hear it?
You went all right, so they'regone, so let's just just do some
catch-up.
What, what you know?
I understand you're not goingout and hunting, but what have
you?
What have you been uh, sipping,sipping on, now you know.
Speaker 2 (09:35):
So I have to tell you um, so being in ohio, um, and
we have the lottery here, I haveuh had a little bit of luck in
the lottery over the years, andso, um, I have been bouncing
between Waller 12 or George Tstack.
(09:56):
Um, I've been bouncing back andforth between those a lot.
I threw in a little bit of theuh, well, it was Lawrenceburg at
the time, but the Larrican, uh,weeded rye.
Um, I had a couple of peopleover and I said I have a weeded
rye and they're like what's that?
And I'm like aha, so, um, so Ipoured that and uh, we, we
killed.
(10:16):
We killed quite a few pours ofthat.
Um, these people were ryepeople and I'm not necessarily a
rye person, um, and so, um,they really enjoyed it, it was
and it is different.
I mean, it is a completelydifferent taste for anything on
my bar.
So, uh, by the way, I don'thave a collection, I have a bar.
(10:36):
I also have a problem, butthat's okay, that's, that's part
of that's part of having thebar, um, but uh, those, those,
those are probably my go-tos themost often what would you say
is a collection.
Speaker 4 (10:50):
I mean, I think you have a collection, you have a
bar and a collection, yeah, butI see the difference between a
collection and a bar is you openthem and drink them.
Mine are open.
I'm drinking them.
Well, I have a collection andalmost everything's open,
because I have no choice, so youhave a bar.
No no.
Yeah, I have a bar and acollection with a huge, giant
(11:11):
collection surrounding it.
You do, I definitely, but whatI?
So, since you bowed out alittle bit as far as going after
stuff, okay, what's happened inthe of ohio is a lot of the
stuff has become a little bitmore obtainable.
So the stuff I've been gettinglately is stuff that you
(11:34):
wouldn't like, for instance, thebomb burgers.
Um, very fine, you know, um,it's finished and whatever it's
been.
You know that's a fantasticbottle.
That's not something.
It's hard and whatever it'sbeen.
You know that's a fantasticbottle.
That's not something.
It's hard enough to get a bombburgers, let alone that.
But I was able to get one ofthose and then just getting
about a Bauman cast strength.
(11:55):
You know that that's.
So a lot of this stuff has beencoming to you and the state of
Ohio has been doing a prettydamn good job.
As far as um barrel releases, Iwould agree.
Now they had a really uniqueone that I today at the at the
stores they had a barrel pickfor the vf, ohio, vfw, which was
(12:19):
um a crown, royal and crownthat I.
That was very, very.
The crown was what would yousay?
Crown as a barrel pick ispretty damn good.
Is it really.
When ohio released it the lasttime they let, I got the
elephant ear one and I was justblown away.
(12:41):
Yeah, and then, uh, I mean thatjust goes to show you even bad
whiskey can have a good day.
I was just blown away.
Speaker 2 (12:45):
Yeah, and then I mean that just goes to show you even
bad whiskey can have a good day.
Speaker 4 (12:49):
No, it's just, you know.
You know the story of Crow,right?
Yeah, I mean it was made for aking.
I mean the blend 900 differentblends and they came up with one
and the blend's still the same,but they use 21 different type
whiskeys.
The same, but they use 21different type whiskeys.
So when you start doing thesingle barrels, it starts to not
(13:10):
go towards crown, it starts tobecome it's not, it's cast
strength and it really had somereally good flavor.
I mean, I was just shockedbecause I'm not a crown fan at
all.
Speaker 2 (13:22):
You know crown's okay .
Speaker 4 (13:23):
That's it.
It is Crown's okay.
That's it.
It is.
It's okay, it's okay.
I can drink it.
If someone buys me one, I'm notgoing to not drink it.
Speaker 2 (13:31):
I applaud Crown because to me it's an entry
point.
It opens people up to drinkingthe brown juice.
Speaker 4 (13:37):
It's about the only good thing that comes out of
Canada.
Speaker 2 (13:41):
That's not true.
There's that hammy bacon stuff,or the ham they call bacon.
Back bacon, yeah.
Speaker 4 (13:47):
It's called back bacon.
Speaker 2 (13:49):
And then there's those fries with the gravy.
Take off, eh yeah.
Speaker 1 (13:54):
No, I'm serious.
Speaker 2 (13:55):
You put gravy and cheese curds on your fries.
That was a good idea.
That was very tasty, althoughthey're not fries, they're
poutine.
Speaker 4 (14:02):
Okay, so there's like 14 different things that don't
count Maple syrup.
They make that in Ohio, but itsucks.
No, ohio's decent, no, it's bad.
Speaker 2 (14:13):
Wisconsin makes good maple syrup.
Speaker 4 (14:15):
No, kevin does a really good job up at Hidden
Seldom Scene.
Speaker 2 (14:21):
Too runny, that's what you're talking about Ohio,
ohio, in general, we make oursyrup too runny.
That's what you're talkingabout ohio ohio in general, we
make our syrup too right andthis is a bourbon podcast by the
way, we could talk about theother brown juice, maple syrup,
but um, or caramel, or caramel,there you go yes, but we're um
here to showcase this now.
Speaker 4 (14:41):
Greg schneider said remember a week from today,
thursday, or he's going to.
We are going to introduce fourbranches uh 250th military
anniversary bottle and you, I'llleave you.
When you go upstairs, I'll pouryou a sample and you can leave
(15:03):
with that.
Speaker 2 (15:03):
So is it one bottle that celebrates the four
branches?
Speaker 4 (15:07):
Yeah, no, the name of the whiskey or bourbon company
is called Four Branches.
It represents all four branchesof military.
It's owned by veterans.
They're going to be coming onand talking about it.
Branch is a military.
It's owned by veterans.
They're going to be coming onand talking about it.
(15:29):
And this is Greg's new brandafter you know.
Speaker 2 (15:31):
Yeah, I get it.
So, greg, just so you know,Space Force is a thing.
Speaker 4 (15:35):
There's five branches and then if you count the Coast
Guard, there's six.
Yeah, but we're talking aboutthe four branches that were
initially part of the 250 yearsago.
Oh nice.
Speaker 2 (15:45):
So 250 years ago there was no Marine Corps, no,
it was 250 years ago.
Speaker 4 (15:53):
there was an army.
That was it, yeah.
Speaker 2 (15:54):
That's what it's celebrating Well, and a Navy?
Speaker 4 (15:57):
I don't, oh yeah.
Speaker 3 (16:00):
But was it formed?
Speaker 4 (16:01):
Yeah, oh yeah, I thought we had to use France's
Navy.
Speaker 2 (16:04):
No, no, I thought we had to use France's Navy.
No, no, we had a Navy.
Okay, there wasn't much to it.
Speaker 4 (16:07):
But we did have a Navy.
Anyways, there's going to be abig parade in Washington DC for
that.
Speaker 3 (16:15):
Is there really On Saturday?
That's fun yeah.
Speaker 2 (16:19):
Too late for cherry blossoms, but no, that's really
cool so you'll have to do asecond release and do one just
for the space force, becausethose six guys I don't think
serving, I don't think, the fourguys, that's that.
Speaker 4 (16:31):
They formed the four branches.
They, I don't think they werein space force if they want to
do five or six force.
They even have weird uniformsthere's a show with um, I
believe.
Speaker 2 (16:44):
Steve Carell yeah, it's called Space Force.
Yeah, but there's actually aSpace.
Speaker 4 (16:48):
Force.
Yeah, I know, trump made it hisfirst term.
Oh, I said it, sorry, anyways.
So let's open this puppy now,do?
Speaker 3 (16:57):
you want me to read it?
Speaker 4 (16:59):
Yeah, you can read it .
Go ahead, so I'm looking forthe damn button.
Speaker 2 (17:04):
Oh my God, hey, wow I .
Oh my god, hey, wow, I'm blind.
So open up, say ah no, I gottaput cheaters on now.
I'm not as young as I was justa year ago, so Heaven Hill
actually does a nice little jobhere on the back with a little
bit of inspiration for us all.
It says for William, heavenHill, distilling was a family
(17:37):
tradition by some accounts.
Heaven Hill corn whiskeysupplied Bardstown's historic
Talbot Tavern.
It says this ninth edition ofWilliam Heaven Hill is comprised
of only 34 barrels pulled fromthe fourth floor of Rick House
LL at Shenley.
These barrels were allowed toage for an impressive 15 years
(17:59):
about the same length of timeyou like your ladies before
being selected for this limitededition offering the barrel.
Proof has been cut to 109 for arich, well-balanced bourbon
which makes the perfect additionto any whiskey connoisseur's
collection.
Or bar, in my case so yeah,pretty cool.
Whoever?
did that in the marketingdepartment did a nice job, so
(18:22):
you want to crack this.
You want the honors.
Speaker 4 (18:24):
I mean honestly I've never seen a Heaven Hill with a
wax top.
Speaker 2 (18:28):
Oh yeah, all the William Heaven Hills have wax
tops and they're all gold thatI've seen.
Speaker 4 (18:33):
Well, that's what's happening here Now.
When we were in New Orleans,you could tell them the story
about how I got mine, my tasteof so, the last night, you mean
when you mugged the guy that wastrying to pack the bottles.
No, you, no, you got it for me.
I did, I was, I was.
(18:53):
Why was I late to the party?
Speaker 2 (18:56):
No, so in New Orleans at the tastings we divided and
you went to a different session.
Speaker 4 (19:01):
I went to Heaven Hill and yeah, and they went to
heaven hill and uh, um, and theybusted heaven hill 17, not 15
right, but but then that nightwhen we went to the last night,
yeah, they were tasting theythey said they were going to
taste it at at the, at the booth, correct?
Speaker 2 (19:24):
and you got, but but only the first 25 people got a
pour.
Speaker 4 (19:28):
You got a sample for me and I carried it around my
neck for like an hour and a halftrying to find you.
Yeah, exactly.
Speaker 2 (19:36):
Which meant I couldn't drink anything.
Speaker 4 (19:37):
Yeah but there was a reason why I didn't get in.
You guys went in line separate.
I came later.
Speaker 2 (19:44):
I bogarted up front, I think.
Speaker 4 (19:46):
No, there was a reason why we came later.
We, we were someplace, I thinkyou just ended up buried in the
line no, you.
No, you went to dinner with usthat night.
Right, yeah, you guys walkedback and no, that's what it was.
You went straight to fromdinner, you went straight to the
(20:10):
um the evening.
Uh, what would you?
Speaker 2 (20:13):
call it, uh, extravaganza, whatever you want
to call it party, I mean, I'lltell you it is a party
convention you went to theconvention hall.
Speaker 4 (20:23):
you went straight there where all the booths and
everything were, and I went backto the hotel and changed and
whatever, and then went downBecause you guys were trying to
get.
You wanted the 15.
And thank you for getting that.
Speaker 3 (20:37):
Oh yeah.
Speaker 4 (20:39):
That was a 17.
Speaker 2 (20:40):
One of the best bourbons I've had Period.
This is a 15, so I haven't hadthis yet.
I think this bottle.
So the 17 is the 15, so Ihaven't had this yet.
Okay, I think this bottle.
So the 17 was the 8thexpression.
This is the 9th.
So this one came out the yearafter that and actually Walker
I'm going to blame you.
Walker was able to procure thisbottle and knew I was hunting
(21:03):
it.
Speaker 4 (21:03):
He got you the 17.
No, is it?
Yes, is it you bought this?
He got you the 17.
No, is it?
Yes, is it you bought this?
He got you the 17, is it?
Speaker 2 (21:10):
hey, walker, are you still with us?
Yeah, you give me the 17 or the15 17.
Speaker 4 (21:13):
This morning he sent me a picture of the 17 that he
took before he sent it out toyou oh no, I picked it up, or
before you picked it.
Speaker 2 (21:20):
Yeah, before you picked it.
Speaker 4 (21:22):
This is the one we actually had, norm there you go,
okay, the best one you ever had, the best best one.
Speaker 2 (21:26):
I've ever had.
Speaker 4 (21:27):
So maybe I'll then you.
Now there's a reason for me tostill come up by you, because I
have the 17.
Speaker 2 (21:32):
Yeah, well crack that .
And then tell Walt, I haveanother Pappy and other stuff
that you probably would like totry.
Speaker 4 (21:39):
I'm always for.
July fireworks on July 5th that5th, that's when you have it
all locked up.
No.
Speaker 2 (21:46):
Last year I went and got the Van Winkle what was it
10 or 12?
And we just sat and drank it.
Speaker 4 (21:50):
Alright, so it's time .
Oh man, is that a good note?
Or what For the Old LouisvilleWhiskey Company?
Speaker 3 (22:00):
That's like me on a Saturday night.
It's in the bag.
Speaker 4 (22:02):
Barrel Bottle Breakdown.
Barrel Bottle Breakdown.
So Old Louisville in the bagbarrel bottle breakdown.
Barrel bottle breakdown, so oldlouisville uh, I mean down
there and in louisville, inlouisville, kentucky, you got to
stop by see him.
The experience is one of a kindit's appointment only, but look
it up on the website, give hima, you know, schedule an
appointment and go down therebecause, uh, he doesn't sell
(22:24):
anything under seven years and alot of stuff is a lot older
than that and the proof on thathe that you'll taste and the
barrels that he has is amazing.
So you got to check out oldlouisville whiskey company.
So the old louisville whiskeycompany barrel bottle breakdown
scale is based off of anevolution through the scotchie
(22:46):
bourbon boys.
Uh, you've been practicing bigwords.
No, they're just, they just.
I don't practice them anymore,they just happen anyways.
So it's, uh, three syllables.
The scale is based off of nose,taste and finish.
For the nose and the body youcan get up to four knocks, and
(23:13):
for the taste and the finish youcan get up to five knocks.
But if one category isexceptional, you can give it a
butt up, up and the total scorethat you could give the perfect
bourbon is 19 of 18.
Speaker 2 (23:30):
So I just want to point out that.
Speaker 3 (23:33):
I have a tiny glass and I'm sitting next to tiny.
Speaker 2 (23:36):
Yep, I just think that's wrong.
You could have filled it alittle bit more.
I bet you were about even no.
Speaker 3 (23:47):
Yeah, my bottle, I bet you worry about it.
No, yeah.
Speaker 2 (23:49):
My bottle, I'll just lip it.
Speaker 4 (23:54):
Yeah, the nose for this 15 year.
There's a little aspect of dust, but it's almost like there's
some fruity cherry fruitiness toit and then, yeah, a little bit
, a little bit of a.
There's a little bit of theoaky char.
I get light sugar and thenthere's some caramel or brown
(24:17):
sugar.
Speaker 2 (24:17):
Yeah, sugar cane.
I get like sugar cane that'sbeen thrown on the fire.
Speaker 3 (24:24):
I mean, and this is that's a great nose, I love this
nose yeah it's a good nose.
Speaker 4 (24:34):
What is the 109.
109.
15 year and it's a small batchit's 34 barrels.
Speaker 2 (24:50):
So I mean there's no definition, truly well that's
truly a small batch, I'd say.
Speaker 4 (24:54):
If you're getting from, if you're getting a small
batch at 34 barrels from heavenhill, it's really a small batch
because I I know small batchesat.
You know, their normal smallbatches of Elijah are probably
like 600 barrels Right.
Speaker 2 (25:13):
Yeah, this is man, I could just I wish Vic smelled
like this.
I just rub it on every night.
Speaker 4 (25:20):
Well that's what the pores are for Roxy.
Roxy's had a.
What would you say?
The pores are for.
Roxy's had a.
What would you say?
A cough, a runny nose, asniffly nose.
It's just one of thosecommercials For about six, seven
(25:42):
weeks, just like.
Speaker 2 (25:45):
I think we call those allergies.
That's another threesyllablesyllable word.
Speaker 4 (25:48):
You could say it's an allergy, but it was different.
So although I had somethingthat was similar, but I kind of
felt that I used bourbon to kickit and it only lasted like
three, four days of a snifflingnose and then it went away, but
hers just lingers and lingers.
But you know, there's an aspectI really think from a
(26:11):
standpoint of a cold, snifflynose, stuffy nose, you know, a
little drainage, if you justhave a pore, it works like
NyQuil or whatever the medicinalaspects.
In my opinion, for a cold,whatever justification works,
bourbon works.
My opinion, for a cold,whatever justification works,
bourbon works probably the bestfor a cold type thing.
(26:31):
Actually I think it'sblackberry brandy, but that's
okay, that can work too, butthat's gross, it's gross, it's
so nasty, that's like takingNyQuil anyways.
Why not drink something?
Why do they do it?
Because it's cheap.
Speaker 2 (26:43):
I don't know.
My Grandma used to give us aspoonful if we got a cold up in
Wisconsin.
So Wisconsin people.
Speaker 4 (26:49):
There you go, wisconsin people.
Speaker 2 (26:53):
Anyways, all right, I get a little bit of leather,
some vanilla bean, and not justvanilla.
I get vanilla bean, ooh.
Speaker 4 (27:03):
You know what I get?
Speaker 2 (27:06):
Sniffles A vanilla you know what I get?
Speaker 4 (27:09):
sniffles a vanilla a vanilla latte from Starbucks
that's a little above my paygrade.
I don't know.
It tastes like a vanilla.
Speaker 2 (27:23):
It's got like a coffee actually, and then super
good it drinks hotter than a 109too, I think like it feels a
little more hotter than a 109.
Speaker 4 (27:37):
It's so good look at it, look at the legs in there.
Speaker 2 (27:43):
It's like oil in my glass.
It's awesome.
This is just awesome.
Jeff, what did I tell you aboutplaying with your glass?
Yeah, the viscosity is likecrazy, jeff.
Speaker 4 (27:54):
what did I tell you about playing with your glass?
Yeah, the viscosity is likecrazy, yeah, crazy.
Speaker 2 (27:59):
Yeah it coats the pipes as you drink it.
Speaker 4 (28:02):
I would say, though the nose is better.
There's a little cherry inthere too, a little bit of burn
when it first hits.
Speaker 2 (28:15):
Then I get that vanilla bean kind of, and it's
full.
I get it everywhere.
I mean I, I can.
I mean I feel it on my gums, Ican feel it in the back of my
throat.
Well, the old fits.
That's really good man.
Speaker 4 (28:27):
I love this bottle I watched the for a 15 year I it's
so different than Pappy.
It is different than Pappy.
There's a dusty aspect to it.
Actually, I'll be honest.
Speaker 2 (28:41):
I like this better than the 15-year Pappy.
But I've watched the secondaryprices of this model soar at
auction so typically a WilliamHeaven Hill in the secondary
will run you about $750, andthis one's anywhere between
$1,200 and $1,500 for this batch.
I secondary will run you about$750, and this one's anywhere
between $1,200 and $1,500 forthis batch.
I mean, it's exceptional.
Speaker 4 (28:57):
What is it when it's released $279.
Speaker 2 (29:04):
So it was $279 at release.
This bottle came from thesecondary at a well-known
auction in Chicago and it wasnot $279, but I was going to
pick up a couple more andthey've just gotten crazy.
Speaker 4 (29:20):
Yeah, it tends to do that.
I remember the first shot I hadof Pappy 15, I passed on the
auction at Kentucky BourbonFestival and I had $4 hundred
dollars in my pocket that Iwanted to spend.
Speaker 2 (29:39):
I was a lot of time underneath.
Speaker 4 (29:41):
And I saved up for a year and I wanted to go to the
auction and I wanted to buysomething Right.
So that first Pappy comes up,15, and it goes and it's like at
nine hundred and I reallydidn't understand Pappy yet.
And it goes and it's like at900 and I really didn't
understand pappy yet and Ishould have been nine.
You know, gone up to 925.
I think I was in till 700, youknow I was in the auction.
(30:06):
But then the next two went for2200 and you know there were two
more as.
And it's funny because, as youknow, sometimes when the
auctions first start off, nobodyreally has their bearings yet,
but then the bearings get setand then the people, as the
auction goes further, peoplehaven't gotten what they wanted,
(30:26):
so then they're willing to paymore for something that maybe
they weren't.
Speaker 2 (30:31):
At least they're going to take home.
Speaker 4 (30:32):
Right.
So all of a sudden the pricesstart going up and at the end of
the auction I tried to get thisJim Beam, which was Booker's
Little Book, Baker's Knob Creek,and it had Lazy Susan and
everything, and I was up to$27.50.
(30:55):
And the guy that I was biddingagainst, we started bidding
against each other at about 1100.
And I would say one and he'd goup and we were going up and up
and up and at 2750, I was likenope, I'm out.
So the guy that the collectorthat was in front of me looked
at me and said I'm so happy thatyou didn't get that.
(31:17):
I said what he said that wasn'tworth $27.50.
He goes there's a lot of bottleshere that were worth what
people are paying for and youcould be going up on something.
But that was not it, you know,because it was just more of a, a
.
What would you say?
Uh, it was a novelty, because,yeah, plus it had all four, but
(31:38):
there was nothing special aboutit.
You know, the happy 15 issomething special.
You could go get a bookers andyou could get those, but you
couldn't get a happy 15 at thetime, you know.
But super nash, super nash wasalways in on it and and he'd see
them for $600, $700, and he hadgotten them and then all of a
(31:59):
sudden they were going over for$1,000.
The Pappies were going for$1,000, and he's just like I'm
not paying $1,000.
$1,000 is different.
Speaker 2 (32:07):
I have a friend here locally that's got maybe 17 or
18 bottles of various kinds ofVan Winkle left.
He's paid retail for every oneof them.
Speaker 1 (32:16):
And he won't pay any secondary prices.
He's like I got enough.
Speaker 2 (32:18):
When I run out, I'll find something else.
Speaker 4 (32:21):
You can't get it for retail anymore unless you win
the lottery.
Unless you win the lottery, Ican vouch for that.
All right, so let's get down tothe rating system.
Okay, so the no's We'llalternate who goes first?
Speaker 2 (32:41):
Okay?
Speaker 3 (32:41):
Are you saying I should go first?
Speaker 2 (32:44):
Oh, okay, and so the nose is out of a four.
I'll give this a four, you giveit a four, four.
Speaker 4 (32:55):
Four knocks on the barrel.
Four knocks on the barrel.
Four knocks on the barrel.
Speaker 2 (32:58):
Well, I would have to Thanks to the Old Louisville
Bourbon Company.
Speaker 4 (33:01):
It's close to a but up up, but it just it's not
quite a but up up.
I think, I think it's, but itis a four.
It is a four, it's every bit ofa four Yep.
Speaker 3 (33:22):
All right.
Speaker 4 (33:25):
Now we're talking body.
Speaker 2 (33:30):
Have a little more Sure $30 now.
Thank you, I should have alittle more too, yeah, although
I think I'm going to slurp thatup off the bar, I would say the
body.
Speaker 4 (33:50):
in my opinion, I got Super Nash spilling a pour at uh
what?
Was it oh we know it's at scoutand scholar and he basically
was took a straw, was sippingoff the off the table.
I'm like it was uh, it was adecent pour, but still it'd be
(34:13):
hard for me to sip whiskey offthe table at Scone Scholar.
It's on there, we got it.
The thing about it is in theglass.
It does everything you want itto do as far as you know
sticking and the legs arefantastic.
Speaker 2 (34:30):
But that's a decent it goes, everywhere it goes
everywhere.
Speaker 4 (34:39):
You know, and I've always said about a body, taste
has nothing to do with it.
It's all about the feel of theand where you're tasting it.
So you have taste buds in yourcheeks, in your tongue.
Back of your mouth, you've gotthem on the roof of your mouth.
It's everywhere, and so thisone.
I can even feel it in mypockets, yeah, yeah In your
(34:59):
cheeks.
Speaker 2 (35:00):
I agree.
Speaker 4 (35:07):
I think this one is a four with a, because that's how
much body it has, and it's only, it's 109.
It's not a 120 or whatever.
It's not a 120 or whatever it'snot, but it does every bit of
what it's supposed to do.
Speaker 2 (35:16):
And then so yeah what's up nice, for me it's a
four um I think it's, uh, it'sawesome, I'm with you, uh it's
not a bold mouthfeel, but but it, it's.
It's a full feeling, like Iliterally, I mean it's
everywhere's everywhere.
Even though I had a, my firstsip kind of went straight down
(35:38):
the hatchets, I mean you don'thave to swirl this around to
feel it.
So it's not mouthwash.
So, yeah, it's a four for me.
Man, that nose, it's so good,it's actually opening up.
It's like a little brown sugarbomb.
So the next is taste Yep, andthat's you.
Speaker 3 (36:02):
So I love this bourbon.
It's one of the few bottlesthat I've actually gone into the
secondary and sought out.
Speaker 2 (36:10):
I love the flavor profiles.
I love vanilla bean, I lovebrown sugar.
Speaker 1 (36:14):
I love that little bit of leather that you get from
the oak.
Speaker 2 (36:17):
There is just a hint of the char.
Just a hint, just.
Not too much, not too little,just the right amount for me.
For me, this is a five for me.
I love this.
Speaker 4 (36:33):
This is a top three for me, but alright, so what it
reminds me of completely is stag.
Speaker 2 (36:48):
I think it's way better.
Speaker 4 (36:49):
I didn't say, but it reminds me of stag the notes
that are in it stag's not15-year.
Okay, so this has that.
I mean it doesn't have thedusty of the Fitzgerald 12-year
that was in a steel containerfor 13 years that is really 25
years but it comes out and itsat there and I always thought
(37:12):
it was sitting in the bottle.
That caused it to have thatdusty flavor.
When I realized sitting instainless steel containers, also
for 13 years, adds that dustyflavor.
This definitely has an aspectof a dusty, but not like that
Fitzgerald did.
I mean it doesn't seem likethis.
This tastes like you open thebottle and you're drinking the
(37:33):
bourbon.
Seem like this.
This tastes like you open thebottle and you're drinking the
bourbon a lot of times.
If you let this sit 15 years or20 years and then open the
bottle, then it's going to be alot different because it'll have
picked up the dusty aspectright, but there's a bit of the
dusty.
I mean, if somebody youprobably love that right yeah, I
, I enjoy this.
I mean everything that you want.
Speaker 2 (37:55):
I would say the nice thing, I think, is it's a
15-year, it drinks like a15-year, but it's not over-oaked
right, because we've had some15-years.
Speaker 4 (38:03):
that it's basically like this has enough oak on and,
like you said, leather andcoffee, but it's not offensive.
Speaker 2 (38:14):
No, not at all, If anything.
I mean I applaud, you know, thepeople at Heaven Hill.
As a barrel strength it mighthave been a little overpowering,
but they were smart enough toprove this down to 109, both for
the economics of it, becausethe barrel was going to go a
little further, but I'm guessingthey stopped at 109 because
that was the point where theyfelt like all the flavors were,
and that's where somebody likeConnor O'Driscoll and their team
(38:37):
they've got what's her name Iforget.
Speaker 4 (38:40):
Is it Missy?
I remember we were talkingabout it.
She does all the tasting.
Oh, hey, Martin joined us yeahhe's there.
What's up, Martin and Martin, Ihope you shared it oh stop
reading the comments, sorrywalker.
(39:00):
Walker was like 13 years incontainer for 12 years.
There you go.
Oh, did I say 12 years is?
Speaker 3 (39:06):
he talking about the bourbon, or is that him
personally?
Speaker 4 (39:08):
I'm not sure.
Yeah, he was in, he was inkentucky.
He was in alabama for 13 andthen 12 years in kentucky you
know, walker, I'm 100, certain.
Speaker 2 (39:20):
I also was tanked in 2012 and I may have been
released in 2024 for somethingthat we won't talk about.
Speaker 1 (39:24):
So you know, Walker, I'm 100% certain I also was
tanked in 2012.
And I may have been released in2024 for something that we
won't talk about.
Speaker 2 (39:28):
So I think they're all valid points.
Yeah, I think so too, butthat's not this.
Speaker 4 (39:32):
It's not this.
This is just 15 years.
I didn't dump out.
Speaker 2 (39:36):
And I'll be honest with you, I love it.
I mean it drinks like a verymature bourbon.
It's got none of the drawbacksthat I see in a lot of old
barrels that get bottled.
It doesn't have that.
It's not overly oak, there'snot too much char.
I don't feel like I'm lickingwood.
Speaker 3 (39:51):
There's not so much leather that it's not you know.
Speaker 2 (39:54):
It's like you know.
I feel like I'm chewing an oldshoe To me.
You get that vanilla bean, youget the brown sugar.
Speaker 1 (40:03):
You get to me, you get that vanilla bean you get
the brown sugar you get.
Speaker 2 (40:05):
Interestingly enough, the frittiness from the nose
doesn't really translate out ofmy palate.
But um, with the full mouth,feel I just.
Speaker 4 (40:09):
I love this I'll go on the taste that I will agree
that it was a five on the case.
Wait, because you already bringyour bit up no, I was debating
between a four and a five.
Yeah, but because normally myflags with the bad ba-dub-up are
caramel, all right, and this isnot a caramel and it's whatever
, but it's still.
(40:30):
It's fantastic.
So I was just thinking betweenfour.
That's why I took a little bit,but I'll go with a five on it,
for here we go.
Speaker 2 (40:42):
There we go.
That's five, there we go, iffive there we go, nothing else
we know, we know tiny can countto five, so I think that they're
great education panel.
Speaker 4 (40:50):
So where, like, if we went to, uh, the 17, I don't
know I haven't cracked it, no,but I would.
The one part, so I I reallythink a strong part of this is
its body, taste, smell.
If there's anything for methat's not perfect about this,
it's the finish.
(41:11):
So the finish is medium, it'snot long, okay.
So you know, because usually along finish, okay, it's medium
to long.
But when it goes to long, okay,it's, it's medium to long, but
what's when it goes to long?
It's weak.
You know, it's really reallyreally not there, but it's there
.
It might still be, still begoing, but it's just kind of
(41:34):
faded out.
You know, on a finish is what'sleft.
So right now that now we're inthe finish, we're talking, we
just took a sip, there's somecherry, there's, but that
(41:55):
leather is there.
The leather is not so much part, as much as part, of the taste
as is the finish, and so the agecomes through.
There's enough sweetness for meto say that, because if it was
just leather, like what that?
So the finish is important.
Where I think it's important whyit's part of a five is because,
like, if we finished up, I wentupstairs.
(42:17):
You have a nice sweet bourbonthat you were drinking, you know
you're like, oh, that caramelflavor, something you know,
whatever, but, and you're like,ooh, that caramel flavor or
something you know whatever.
But when you have like leatherand oak as part of the finish,
for me that's not what I'mreally, because that's what I'm
tasting, and usually all theother flavors go, and then
you're left with the oak or theleather, not so much.
(42:38):
There's a little, still alittle, I would say, even even
just like frosting, or justsugar frosting, just whatever.
That's there too, which savesthe finish from being like low
number.
So I'm going to give the finisha four out of five.
Speaker 3 (43:01):
So I agree with some of what you said.
Speaker 1 (43:02):
I do think that the finish.
Speaker 3 (43:05):
it's not bold you have just the ever, ever
slightest.
Speaker 2 (43:08):
Kentuckyug right when you swallow.
For me you get that flavor thatkind of saturates the mouth and
your face quickly.
But I'm a mouth breather so I'mbringing a little bit more
oxygen to it and I think some ofthe flavors come back.
For me I will say I've hadbourbons with longer finishes.
I've had bourbons with more ofthe Kentucky hug.
(43:30):
I do think that more of the agecomes through, more of that
dustiness, that leather, the oak.
It's definitely more pronouncedin the finish than it is in the
taste.
Speaker 4 (43:40):
This would be great with a cigar.
The cigar would even sweeten itmore.
It would help the finish a ton.
Speaker 2 (43:47):
I think it would probably embolden some of those
flavors.
However, I think we're a littletainted because the finish is
step four of the process and thenose, taste, mouthfeel are so
good when you get to the finish.
I still think this is good.
It's just we're comparing it tosomething that we both pretty
much rated exceptional for thefirst three categories.
So for me this finish.
(44:08):
I do like the flavors.
I get more of a dried apricotthan a cherry.
At the end it's just got alittle bit of that tartness, and
maybe your palate equates thattartness to cherry, but I love
it.
I still still love it.
I love it.
Speaker 4 (44:23):
Um, I would give it five, all right so I give it an
18, you give it a 19 so that'san 18.5 on the scotchy bourbon
boys old louisville, oldlouisville barrel bottle.
Urban Boys Old Louisville,barrel Bottle Breakdown.
(44:44):
There you guys go.
Thanks, amin, appreciate you,yep.
Speaker 2 (44:49):
So there we go.
This is just a great service.
I wish everybody could have it.
I wish it was available all thetime.
Unfortunately it's not.
It's released date, I think,was what years ago, so 23.
If you can find a bottle ofthis edition, I I mean, it's
worth what it is to you.
But, um, if I can find anotherbottle for what I paid for this,
I'll probably buy back.
(45:10):
And uh, this one is prettysandy.
So I don't go long for anybourbons.
I usually will try to scrimpthis ground and give them at
retail.
Uh, this one I went long foryeah, and you definitely it paid
off.
Speaker 4 (45:23):
I mean honestly, because you know you're not,
usually you are critical if it'snot working for you.
Yeah, so definitely absolutelythis is.
Speaker 3 (45:35):
This is a whole package, yeah, I was literally
ambiguit, that's for sure.
Speaker 4 (45:40):
So 18.5, all right.
So we're right at the rightpoint.
Uh, what we'll do?
Uh, we're gonna end it.
We're gonna end this on theaudio.
Okay, we'll do the finish andthen I'm gonna copy and paste
and invite a couple people on sothat we can talk on face, on
facebook, you know, with ameeting.
(46:01):
Uh, anybody can come on.
Greg Schneider is still there,walker, randy Ford and everybody
.
I didn't see Randy on tonight,but a lot of people will come on
.
So, all right, everybody.
There you have it.
Whiskey's Awesome bottle.
Whiskey's back in town.
Boys are back in town.
Speaker 2 (46:18):
There you go and.
Speaker 4 (46:21):
I think it was yeah, so that they can don't make me
go on the music.
I even have people make my ownand I have to deal with it.
Oh boy, so there you go.
All right, sowwwscotchiebourbonboyscom for
all things, scotchie BourbonBoys, he's whiskey.
Speaker 2 (46:42):
I can see it.
I, I hope not I'm wearing pants.
You know you're old, thingsfall out how old am I?
Speaker 4 (46:49):
60, really aren't you .
I feel like I'm 25 yeah, yeah,where I don't look anyways, all
right, so, um, make sure youcheck out the website.
And then also we're on facebookand YouTube, instagram and X,
along with all the major podcastformats.
But just remember, no matterwhether you watch us or listen
(47:10):
to us, to like, listen,subscribe, comment and leave
good feedback.
Yep, remember, good bourbon andwhiskey equals good friends,
good times.
Make sure you don't drink anddrive.
Make sure you drink responsiblyand live your life uncut and
unfiltered, and little Steve-O'sgonna take us out.
Speaker 2 (47:39):
Oh, show me the way to the next whiskey bar?
Speaker 1 (47:43):
Oh don't ask why.
Oh, don me the way to the nextwhiskey bar.
Oh don't ask why.
Speaker 3 (47:46):
Oh don't ask why, show me the way to the next
whiskey bar.
Oh don't ask why.
Speaker 4 (47:55):
Oh, don't ask why, for if we don't find, the next
whiskey bar.
Speaker 1 (48:01):
I tell you we must die.
I tell you we must die.
I tell you we must die.
Speaker 3 (48:05):
I tell you, I tell you, I tell you we must die.
Speaker 2 (48:11):
All right.
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