The Scotchy Bourbon Boys
The Scotchy Bourbon Boys love Whiskey and every thing about the industry! Martin "Super Nash", Jeff "Tiny", Rachel "Roxy" Karl "Whisky" and Chris "CT" all make up The Scotchy Bourbon Boys! Join us in talking everything and anything Whiskey, with the innovators, and distillers around the globe. Go behind the scenes of making great whiskey and learn how some of the best in the whiskey industry make their product! Remember good whiskey means great friends and good times! Go out and Live Your Life Dangerously!
The Scotchy Bourbon Boys
Rising Tide Spirits, Old Stubborn from Ed Bley 10,11and 12 year Pot Still. Straight Bourbon Whiskey
Hop on our bourbon bus tour as we journey with the ever-reliable Roger Bricado and spotlight Rising Tide Spirits' impressive Old Stubborn brand. Ed Bley's blending expertise is on full display as we, offer a glimpse into his meticulous process. We pit his two masterpieces—a wheated bourbon and a high-rye bourbon—against each other, praising the unique qualities of each. The sheer craftsmanship and passion Ed pours into his creations are evident, making his bourbons a must-try for any whiskey enthusiast.
Savor the sweetness as we taste a one-of-a-kind bourbon blended from 10,11 & 12 year old pot still bourbon.. Its sugary and smooth profile left us reminiscing about its delightful notes and contemplating a bourbon ball extravaganza., noting its complex flavors like confectioner's sugar, rock candy, and citrus, balanced perfectly at a high proof. The conversation wraps up with heartfelt reflections on the community and memories associated with bourbon tasting. Don't forget to check out our website and join our Glencairn Club for exclusive perks and the chance to join us on our next barrel pick adventure. Cheers to living life dangerously and finding your next whiskey bar!
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What's up? Scotchy Bourbon Boys fans, this is Alan Bishop of. If you have Ghosts, you have Everything. You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast. If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify.
Speaker 2:Google Podcasts and Amazon. We'll be right back. We're here to have fun. Yeah, yeah, woo, Woo, woo.
Speaker 4:Woo, welcome back to another podcast of the Scotchy Bourbon Boys. Tonight we got Super Nash in the house. Woo, hey, super Nash. How's it going? What's up?
Speaker 5:everybody Cheers and then we also Hope you're having a good tour and great to be back a little while and then we also have tiny in the house it's.
Speaker 4:But that's really bizarre. You do you want. It looks like at the moment. It just looks like for some reason, we are locked up on Facebook. Are you locked up on Facebook? Are you seeing anything on Facebook, are we? No, we're good, okay.
Speaker 5:Well, okay.
Speaker 4:You don't see me, you don't just see me putting my hand up like this. Yes, I do.
Speaker 5:Okay, I'm like about 10 seconds behind.
Speaker 4:Oh my God, what happened?
Speaker 5:All right, one minute. Yeah, do okay like about 10 seconds behind. Oh my god what happened all right, yeah, we are locked up because it's like what happened.
Speaker 4:We're repeating ourselves. All right, let me come back to the same. Let me see what's going on. Are we live facebook? We should be live on Facebook.
Speaker 5:I got to grab something right here.
Speaker 4:All right, all right, that is just. Let's just see. I'm just going to reload it, all right. Okay, well, there we are. Nice Parker, super Nash. All right, jamie, real question Were we locked up or did I just have to reload? I reloaded, all right, so there we go.
Speaker 4:Um, I uh, what a way, what a way to start the podcast, uh, wwwscotchiebourbonboyscom for all things scotchy bourbon boys. And then also make sure you listen to us on all the major podcast formats spotify, amazon, pandora, iheart apple. We're on them all, so check us out there. And then also make sure that you check us out on all the social media facebook, instagram, youtube and x. Uh, we are on all over that place.
Speaker 4:Just a couple things coming up we are going to be at the Kentucky Bourbon Festival, which is the September 13th, 14th and 15th that weekend, and then also we have our Scotchy Bour bourbon boys bus tour, our fourth annual bus tour and with the kentucky bourbon boys, and we are 100 booked on that for that podcast. Uh, that that tour. So I'm starting to get, uh, if anybody wants to get in on this in 2025, I'm gonna start getting a list set up because, uh, yeah, I locked up for us, jamie, but not for everybody else. Thanks for letting me know that we did not lock up. I don't know why. All of a sudden we were, but we're now. We're back. But uh, we got the scotchy bourbon yeah, the scotchy bourbon with facebook.
Speaker 4:It wasn't us yeah, the scotchy bourbon boys, uh, september, uh, 11th wednesday, september left bus tour and it is booked solid, uh, and we are ready to go. I'm very, very excited about that every year, right, well, uh, well, there's been a couple years where it's been one or two, whatever, you know that, but it's fine, uh, this year, though, it is filled up with.
Speaker 4:The last two were the mcbriars uh, wayne and uh, oh, rebecca, right, that's okay yeah, yeah, mcbriars, they are going to be coming on the bus tour we still have, we've got Patience and we've got Erica, you've got Nash. Yeah, I mean, it's just.
Speaker 5:Patience and Erica they've been. It seems like they've been on every bus tour.
Speaker 4:This is our third of the fourth. Yeah, they just weren't on the, you know they weren't on the first. Okay, but this should be really good. I've got Bo coming Bo Cumberland to do it. We're going to do things a little differently this year, just so you know, we're trying to get on to Roku and I sent off my first video. I put together a bunch of video from the New Orleans Bourbon Festival and we're working on getting that into show form. I don't know how or what's going to happen. I have to. You know this is the first time somebody's ever done any editing, video editing for me. I gave them the general outline of all the stuff that I would want to go in it and I want to see what they can do with it. There's not going to be anything I don't want in it because everything I wanted in it. It was given to them about an hour's worth of footage. I cut down all of that, you know you need to let me talk to him.
Speaker 5:I got some stuff I need to submit.
Speaker 4:Are you like? I just don't understand.
Speaker 5:Just like you shoot all this stuff, but you didn't put it on the website. I apologize.
Speaker 4:You've got to get that stuff up.
Speaker 5:I'm all for putting stuff in. I've got some hidden video stuff that I just don't share to everybody.
Speaker 4:I'd love to share it to Roku, yeah yeah, I would love to share it to roger. Yeah, that would. But so, once, if we could get it, if we could get that tv show, um, the next I've got, we just I shot a good amount of stuff, uh, just, uh, this past week weekend, uh, the sunday and monday, uh, with the chicken cock, uh, barrel pick that we did at the Circa 18, I want to say 36, I want to say, but that's the chicken cock tasting room, that's right there. It's funny because Lisa Roper Wicker was. She was on the pick. Okay, the pick was, was was amazing, and and the people, the cast was steve coombs. Uh, he is a writer out of, uh, louisville, uh.
Speaker 4:And then you had stacy pritchard, who is part of the kentucky bourbon festival and she's on a lot, a lot of picks. And then you're talking, uh, randy Prosser, no, randy was not there, but then you had me and CT. And then you had Greg Schneider, and then you had the bourbon. He's another bourbon writer, but his name is just it's not there right now. His name is just not there right now. But he does a column and he writes for, you know, for what, would you say, a website? And then also, there was Lisa Roper Wicker.
Speaker 4:So we had two master distillers on one pick and we had Greg Schneider there as a guest of the kentucky bourbon festival. He made makes the whiskey. So anything, they didn't know he knew to what, but the the. So this was, uh, nash, uh, it was his distillate in the original barrels, not the ones that he started picking every stay for. But I'm telling you this, at barrel strength, cast strength, and it's going to be reasonably priced because it's not the purchased whiskey. So the price is below $100, including tax. So this is a pick for the festival and I swear to God, all four of them were so good that I didn't even know what to.
Speaker 5:The four-year, it's a six-year.
Speaker 4:It's what he put in his first year Six years. It's the first batch. It's from the first batch. It just turned six.
Speaker 5:Wow.
Speaker 4:The stuff that he has is five-year now. Now, and they're holding off on that. But this is what's in the bottle of all which is used in the blend of what you know what's on the shelf now. And I'm telling you, if you haven't revisited chicken cox, uh, bourbon, uh, just their standard bourbon, you need to do that. Their small batch that they came out was awesome, but now it's their own. It's what Greg made and it is. I'm telling you.
Speaker 4:All four of them were spectacular. It was a couple of them were unbelievable. Then, you know, and the one we didn't pick had the most awesome caramel, graham cracker nose that you ever wanted. The one we did pick had a brown sugar maple and it was more complex. We picked the more complex of the two, but I'm telling you, the one that we didn't pick was like, think myself personally was my fate, why I drink bourbon. So we got to taste all this and in the end I didn't even ask for another of the pick. I asked for one more of the one that I never will taste again because it was so damn good. But all four of them. I mean that you know we were able to eliminate process of elimination, but it's going to be spectacular and then.
Speaker 5:But you got our name on the barrel for the one that they didn't pick Right.
Speaker 4:Yeah, so we can purchase that for next year. Well, next year I want to. I told, I told I want, I want the, the, the, the. Our first barrel pick with Chicken Cock will be next year, when we can pick some of the barrels that he made at the West Virginia Barrel Company. So that's what I'm looking forward to. So then, just Lisa Roper Wicker was freaked out because when we were there, the chicken cock tasting room is in a home that her daughter and son-in-law were living in for a long time. Yeah, so it was like she was going over to her daughter's house.
Speaker 5:This is so cool.
Speaker 4:Yeah, so she was kind of like you. You know she parked in the driveway, like she did a hundred times, you know she went, you know, and she just lives down the street, so that was really an excellent thing so, yeah, that is excellent and she's such such a super cool person and very knowledgeable and a great uh distiller in her own right Now.
Speaker 4:Randy informed me this week that all the VIP which we knew are sold out, and then all the experiences are sold out, all the special dinners and everything that's all been sold out. So we're going to do the All we left is is the weekend pass. There's not a lot left, so it's still available. If you want to go to Kentucky Permanent Festival, those passes are well worth the price of admission. I mean, where can you drink?
Speaker 5:I've been telling all my friends and the people that I meet on a daily basis, you know, work-wise, because they ask me about this, because I'm always talking about the bourbon, our bourbon podcast and the Kentucky Bourbon Festival, and they're like you know, well, how do I become a part of that? How can I get to that? Well, then I tell them and then you know they're like what's available? You know, is it very expensive? I was like no, it's not very expensive. Go to the website and the weekend passes are the only thing that's left and you know you can pick one up today and go check it out and it's the best possible experience that you can have for like 57 distillers to be there and you can go for the weekend and be able to taste all of their. You know that they bring and some special stuff that they bring, and you'll be able to taste that each and every day that you go, you know yeah, it's.
Speaker 4:It's uh, what would you say? It's an amazing festival 62 different distilleries. Um there, I don't know where you can drink. If you take once, what is it? 170? So let's just say 180, where you can drink from 12 to 6, anything you want. There's going to be mixed drinks there, everybody's making special drinks, there's all the different samplings and everything where you can drink all day long for $60. It's not something that you can do. Plus you're talking about, most of the pours are high end.
Speaker 5:I mean, it's just that simple, right special pores and you know well it's a couple. You know each one of them have a couple of their, their normal uh pores that they do, or normal uh everyday offerings. But then they also bring some special pours that you get to taste and that's what really makes it up and and stuff you don't really get a chance to taste. And then all of a sudden you you throw in. You know you get all this extra food and and stuff like that. Then you can shop for crafts and other things that are centered around the bourbon industry or whiskey industry, and then you know what a great weekend to take you and your spouse to. You know, whether they're into the whiskey or not, there's always something for everybody.
Speaker 4:Right.
Speaker 5:Even if your spouse is not into bourbon and whiskey. There is also sometimes that they have these wine pairings and stuff like this and all the crafts and other stuff that are there. So you know, it's a great weekend to spend.
Speaker 4:Oh yeah, and we do it all great week. We start off on the Saturday before and just go. There's so much Now on our bus tour. It looks like I talked to Stephen Fonte because we're going to be going to Limestone Branch. He gave me the connection to get that special tour because we're going to be going to limestone branch. He gave me the connection to get that special tour. Uh, he thinks he he's got a barrel pick um up until in the morning till like 11. So I figure if we go right after lunch, that would be a good time to go to limestone branch, so that he's not. So he can uh help us out. So I'm going to contact the contact that he gave me. And then also, uh, when we have we were supposed to have connor on coming up, but heaven hill is the other one and sarah evans uh has been helping us work out something special when we go there and then the bardstown bourbon company with, uh, greg schneider. That'll just be, that'll be amazing.
Speaker 4:He's always the great host there those are the three distilleries, plus you get lunch. The kentucky bourbon boys bus tour is the way to go. Roger bricado is uh scotchy bourbon boys. This he will be on his fourth bus tour with us. He loves to come on the bus tour one of these years. It would be like just nice if he could uh come along as a scchie Bourbon Boys and partake with us. But he gets us around safe and we really like that. So all right. So tonight we have Rising Tide Spirits, ed Blay. So Ed Blay, ed Blay, he has. I was thinking I got a whole lot more than you. Yeah, it's about the same, and I have to give people mine, yeah. So I mean really cool, it's got a really cool tube, I mean with some great artwork. Old Stubborn, really cool tube, I mean with some great artwork. Old Stubborn is the brand I will give you. I do have my awesome reading glasses. I'll give you what he's doing.
Speaker 5:Give us some background.
Speaker 4:So the first one was a weeded bourbon Pot's still straight weeded bourbon pot. Still straight weeded bourbon. A premium hand marriage of 10, 11, and 13-year-old pot still straight weeded bourbons. That was the first batch. It was 123.8 proof. He said this one it was the batch that we're talking about this is just pot. Still straight bourbon whiskey. A premium hand marriage of 10, 11, and 12-year-old pot still straight bourbon. This one's 123.8 proof. He said they both came out at 123.8 proof and he didn't try to do it. It was just unique now, when uh, ed was on the podcast with us, if you remember right, I did, uh we got. He brought along the the samples from all the barrels that he made to make this rye straight bourbon. It's a. It's a rye bourbon high. Rye straight bourbon. It's a rye bourbon High rye bourbon.
Speaker 5:Let's take it back a little bit. He brought all the samples from the barrels that he chose from, right. He actually didn't use all those barrels to make this bourbon, but he chose from all those barrels, right. And he afforded you the opportunity, right there, in front of everybody, to choose, to make your own choosing and blending from the barrels that he chose to make this blend, the first blend of old, stubborn Right.
Speaker 4:Well, the ones that he brought were to make the newest one. He brought the new barrels, okay. So but so this really helped me understand blending, because I was, and I also that that really made me feel good, that particular, that particular podcast, because when I was tasting through them I was picking out. I picked out the spicy one and he's like, absolutely, I picked out the bland one. He's like, yeah, and then I picked out all the flavors and he's just like going to you, you are picking out the right flavors, you're right on on what you're tasting. So then when I put them together, I kind of he kind of helped me go through there and told me what he thinks about. So when he made the newest blend, he said the spicy, the spicy barrel was very important because he was able to get the blend. And then it was too. It didn't have enough punch and he was able to use that barrel to boom it so that you have that nice whiskey flavor Now.
Speaker 4:OK so so, but tonight I want to barrel, bash the sample and and then which you know, the first one. But then I want to put bash the sample, which is the first one, but then I want to put it up against the weeded. I want to see head-to-head which one's actually better. Is a weeded bourbon? This is a mature, complex bourbon. It's not for the faint of heart. I think it's two, was it two 29? Or two 49 or two 69? What's the price? Two, 69. You still can get it at seal box. So check it out. But uh, this is some. I mean, all I'm going to say is is when you're tasting this whiskey, you know you're tasting a different level.
Speaker 4:So um, I'm going to say is is when you're tasting this whiskey.
Speaker 5:You know you're tasting a different level, so, absolutely, um, I'm going to read it really is particulate in in what he blends and what he puts together. Uh, he is not going to put anything out there. Like I said, that uh doesn't stand out to a whiskey and bourbon lover.
Speaker 5:In my opinion, he is really dedicated to what he is doing and I really want to say thank you, ed, because I really love this weeded bourbon, as you can see by what was left in my bottle, so I didn't have to share it with anybody this very special the best thing is is I'm and like I told y'all uh on the podcast, uh that night I had went online and I had ordered a backup bottle because my other bottle didn't get there so this very special first release consists of 10, 11 and 12 year pot still bourbon it present.
Speaker 4:It's presented at cast strength and non-chill filtered. These barrels were meticulously chosen and hand married Ed Bley, then lovingly hand-bottled in Kentucky. We sincerely hope you enjoyed it as much as we did creating it. So that's the back of these. The tubes are spectacular. I love it. It's got the old-fashioned. You know the line art.
Speaker 5:It's by a pot still, I mean just a beautiful, this one is gold, and then there's a combination of a pot still and a column still, if you've noticed, and then, like you know, an old time character you know the representation of an old time character and a barrel sitting there.
Speaker 4:Yeah, yeah, yes, so let's uh, let's uh pour it away pour away.
Speaker 5:I'm gonna give myself a pour. I've already poured both of mine. I've got both of mine airing right here this has been open for a little bit.
Speaker 4:It's got a. It's got a really beautiful glass topper, real cork, I mean these bottles are really nice.
Speaker 5:It didn't spare any expense, almost like a crystal topper or crystal bottle, almost.
Speaker 4:Yeah, it's all good. This one's gold.
Speaker 5:It's a glass bottle but the looks of it is really nice and the weeded is purple. Yep.
Speaker 4:I'll pour my weeded.
Speaker 5:One more time, of this new blend that we're drinking, the newest.
Speaker 4:The newest, yeah.
Speaker 5:So you want me to Just what the blend is of the bourbons 10, 11, and 12-year pot still bourbon.
Speaker 4:The weeded was 10, 11, and 13. So it's all just bourbon. Yes, this is a rye bourbon. Okay, so we all know it's out of West Virginia. He doesn't say where it is, but everybody knows how to deduce where it is.
Speaker 5:Which one first, how to deduce where it is. Which one first are we going to do the first?
Speaker 4:release or the second. Wow, we are going to let's I think we need to properly barrel bash the second release.
Speaker 5:The release.
Speaker 4:Yeah, all right. Barrel bash, the. The second release, the release, yeah, all right. So the scotchy bourbon boys barrel bashing rating system is uh, no, uh, you got your nose, you got your body, you got your taste, you got your finish. Uh, for taste and finish, uh, you can get a total of five points, five bashes, and for nose and body, you can get a total of four bashes With, if it's exceptional, an exceptional category, you can do a Budduppa. So that gives us a total of 19 possible points, with a perfect score being 18 and an exceptionally perfect score being 19. So here we go. Let's give this baby the nose. It's just almost like a straight. I get brown sugar, graham cracker.
Speaker 5:Getting the brown sugar.
Speaker 4:No, I will. I'm trying to Maybe like a walnut too.
Speaker 5:Getting more of a Like a bread, like a fresh-baked bread, maybe a cinnamon roll. Like a bread, like a fresh baked bread, maybe a cinnamon roll? Yeah, a slight bit of cinnamon, oh my gosh, you know what? A cinnamon bun, a frosted cinnamon bun, a frosted cinnamon bun, what's those ones you get like in the little packs at the store.
Speaker 4:I'm getting Kellogg's cornflake. I'm getting frosted flakes.
Speaker 5:Frosted flakes.
Speaker 4:I definitely get the sugar vanilla frosting. So there's vanilla.
Speaker 5:Lots of vanilla and sugar. And the frosting, that sweet frosting.
Speaker 4:That's a pretty good nose. Let's do a little tip.
Speaker 5:Mmm.
Speaker 4:Oh my gosh.
Speaker 5:That's cast strength. That is so sweet. That taste definitely matches the nose.
Speaker 4:Is that important?
Speaker 5:Yeah, sometimes, hey, to some people it used to be yeah.
Speaker 4:It's very sweet. It's confectioner's sugar, confectioner's sugar. It's like I'm eating powdered sugar. I don't think I've ever had that before. It's like I'm eating powdered sugar. I don't think I've ever had that before. After sitting, and then a little bit of lemon and a little bit of.
Speaker 5:Getting honey, a little bit of honey. I didn't get that.
Speaker 4:All right, I get the little bit of tartness.
Speaker 5:Alright, I get the little bit of tartness.
Speaker 4:Yes, that's almost like maybe just a tinge of tobacco, or is it a sweet tart?
Speaker 5:Like a sweet tart. That little bit of tartness, oh my God. Then the tobacco, or a little bit of leather, yeah, it's leather. Then comes in on the finish. If you take this as the sweetness wears off, that's when I'm starting to get that tobacco and a little bit of leather.
Speaker 4:But I just burped a sweet tart. Take it in the front of your mouth and just roll it around without putting it to the mid palate. Just keep it up there, it's so sweet no, that is some of the sweetest bourbon.
Speaker 5:Sometimes you wonder how in the world this whiskey and bourbon get all that sweetness like this, and this has really got a lot of sweetness up front.
Speaker 4:It's almost that tartness is almost like a white wine.
Speaker 5:Like a really dry Chardonnay. Remember when we were at Dark Arts and we tasted that special blend that he did Banger's blend, no, the one with the white wine.
Speaker 4:Oh, you're talking about in the sateen barrels, is that?
Speaker 5:Sateen barrels. Yeah, and it had that white wine finish and that's the one he talked about. He liked to drink with a good steak and it just tastes like a good pork.
Speaker 4:This would taste really good with a good steak.
Speaker 5:Oh my gosh.
Speaker 4:Well, I know you got the right sample, all right. I mean, honestly, that's the sweetest. That's the sweetest bourbon I've ever tasted in my whole freaking life. It's so sweet.
Speaker 5:I cannot believe how sweet and sugary.
Speaker 4:Yes, it's sugary, it's not caramely, and it's not. It's not, it's powdered sugar. Yeah, that's unusual. I would love to make a bourbon ball with this. Holy shit. That would be insane. That would be a very expensive bourbon ball with this Holy shit.
Speaker 5:That would be insane. That would be a very expensive bourbon ball, Wouldn't it?
Speaker 4:Alright, so yeah let's bash the shit out of it. I've got the barrel bashing hammer right here. It used to be bongos with a drumstick and now we actually bash the William Dalton special French stave barrel that I went down to Indiana and picked up one year. Saw Alan at the Daisy, I believe, the Daisyisy creek mill. It's one of those mills anyways. So you ready to go? You go first uh, what did? You think of the nose?
Speaker 5:on the nose. I give this. Uh uh, I want to give it a four. It's really complex. You're gonna give it a four. It's really complex.
Speaker 4:You're going to give it a four.
Speaker 5:Yes, I love it.
Speaker 4:I could just stick my nose in here and just nose the shit out of it. I need one of those tools to get my hoops on better. Here we go, I keep bashing it and all the hoops keep falling off. It's like what the shit?
Speaker 5:That's the same way. I've got two barrels in there in my dining room in my whiskey room I really like.
Speaker 4:I like honestly your backdrop. It's like everything's all in order. I could tell that is really nice. What's behind there? I just can't wait until you get in your bar, but let's go so you give it a four.
Speaker 4:Huh, Yep, I'm going to give it a four on that end. I love the nose. Very complex, Lots of play. I should pop that bung out. There's a bung in there. I will take, I will take this and I will say I'm going to say I'm going to give the nose a three out of four. You just couldn't give it that four. No, because I've smelled like, for instance, the four at the chicken cockpit that would have gotten a four with a ba-da-ba, but this doesn't. I smell a lot of things. I have to work at it. It's a really good nose, there's nothing wrong with it. It's just not a perfect. You know you want to shove your nose in there and start picking up stuff right away. To get what this, what this nose was um, to get it it was, you had to work hard.
Speaker 5:I agree, I agree. All right, you have to work at it. You had to work hard. I agree, I agree, you have to work at it. But to me, a perfect nose is when it gets that and it's just like everything's popping and it's just there and you can smell it. So we'll go to body. This was complex enough to me that I discerned enough that I thought I was a four. Okay, so we're good, all right.
Speaker 4:We've been a long. The four was good. So the body. I'll go first on the body. The body. So this isn't so. This isn't like.
Speaker 4:A lot of times I judge my body on how what the mouthfeel is. The mouthfeel on this one for 123.8 proof doesn't drink 123.8, there's no doubt about it. Okay, it's delicious. It doesn't hit your cheeks or go under your tongue as much as you want from like a big body. Okay, but let's, let's incorporate it's 123.8 proof and you can analyze it and really roll it around your mouth to get it to do that.
Speaker 4:So I'm going to give the body a four because of the fact that at 123.8 you base it is drinking almost what I would call perfect. It's just like there's nothing offensive. A lot of times when you have that big body bourbon and you try the pepper will will light up your cheeks and you got it in. That's a big body. Times when you have that big body bourbon and you try the pepper will will light up your cheeks and you got it in. That's a big body, I'll give you that. But it kind of like you got to get it through your mouth and out. You can't analyze the taste. You have to pick it. You know as it quickly. You got to pick it up quickly. This does not. This is almost like the perfect body, so you don't have to. Oh okay, ct you spinning? All right, so I'm going to give the body a four.
Speaker 5:Oh, it would never be as good as ct, but I do. I did have to admit in that one instance I did not have tourette's Syndrome.
Speaker 4:Even though you actually do have it.
Speaker 5:Motherfucker On the body. On this one I am going to have to give it a three Because usually, you know, on a body, I am expecting that mouthfeel to coat my mouth, to, you know, hit all the parts of my mouth, the sides of my tongue and the roof and all that and this I'm sort of having to work for it a little bit. And also, too, I'm sort of looking at the viscosity of it and it's a little bit weak looking to me. The legs aren't as thick as what I'd like them to be, they're a little bit thinner, but mostly, like I say, the body of it is just not hitting my mouth like I'd like a good whiskey or bourbon to feel.
Speaker 4:I mean, how much bigger do you want those legs to be? Look at that, it was the whole length of the glass. It's because you didn't shine up your Glencairn there.
Speaker 5:I didn't shine it up to the light set. I could see all those fingerprints. You're not going to talk me out of it.
Speaker 4:I'm going to give it a three fingerprints.
Speaker 5:You're not going to talk me out of it, I'm going to give it a three. Like I said, really, when I talk about body, I want the body of the bourbon or whiskey to hit my mouth, to fill my mouth.
Speaker 4:We could just apply it to women.
Speaker 5:No, not anymore. Before, when I was single, yes, now that I'm married.
Speaker 4:I like my woman with a big body. That's right, that's how I like it.
Speaker 5:That's what I thought you were going to say.
Speaker 4:Anyways, all right. So that brings us to taste. Do you want to go first, or do you want me to go first? I'll go first.
Speaker 5:Now, as far as taste, this really does have a good taste to it. I mean it's hitting all the flavors that I want in a whiskey. I mean the sweetness is there. The bourbon whiskey part of it is there. I'm getting that little bit of tingle off the back end of it and you know, I'm hitting like vanilla. I'm hitting a little bit of leather on the back end, I'm hitting brown sugar. So the taste, I'm going to have to give it a four, four or five. No, I'm going to have to give it a four. Oh, okay.
Speaker 5:It's a four, but it's not quite a five for me, okay.
Speaker 4:Okay, all right. Besides, it's tasty, it is very tasty. The few caramel bomb bourbons of my life. Hey, hey, roxy, yeah, you don't have to come on, but come taste this.
Speaker 5:Oh, you're going to love it.
Speaker 4:Roxy, just taste that and tell me. This is Ed's newest one. She's here. This is some of the smoothest. I'm going to give this a five because, besides caramel, I've never tasted something with confectioner's sugar. It's so sweet, it's just insanely sweet and I'm going to give it a but, up, up.
Speaker 3:Oh my gosh, but up up.
Speaker 4:I mean, we tasted this initially out of the bottle, but do you taste the sugar? It tastes like confectionary, like powdered sugar.
Speaker 5:Brown sugar. You're getting two different kinds of sugar.
Speaker 4:I mean, I've never tasted a whiskey that tasted like sugar.
Speaker 6:It tastes like rock sugar.
Speaker 4:Like so yes, you've never tasted rock sugar, Rock candy. Like rock candy, rock candy, rock sugar. Yeah, it just tastes straight up sugar. I mean most of the time it's caramel, now, now, then there's then the tivana, so it would sell rock sugar, yeah, and then you get the a little bit of lemon. I get like a tingle and then it goes maybe sugar and leather as a finish.
Speaker 6:Well, the leather on the finish for sure, but not so much that you're like.
Speaker 4:Right, like the perfect amount and there's still the sweetness. But did you get the little tingle like a lemon or a citrus Still sweet? You know, you get that little tingle like a lemon or a citrus, still sweet.
Speaker 5:You know you get that slight little bit of leather, but oh my gosh, it's still so sweet.
Speaker 4:I mean, I'm loving that yeah.
Speaker 6:It does stay very sweet.
Speaker 4:Yeah, I mean I've never. Okay, it's so unique. When have you ever tasted a bourbon that tastes like rock, candy and rock? Sugar All the way through until the finish, like if you hold that in the front of your mouth. Plus, you want to know what the proof is. 123.8.
Speaker 3:Does it?
Speaker 4:drink like 123.8?
Speaker 6:Yeah, it's hot on the tip of your tongue and on the mucosa of your lips and it's hot like that, like a high proof bourbon. I was able to hold it in the front, but it doesn't burn all the way down Like I held it in the front of my mouth and it just was like sugar Like I didn't have to.
Speaker 5:But it does not burn.
Speaker 6:No, there's no like light shine, I mean that's right right right, it doesn't have as big of a.
Speaker 4:There is a hug, I mean I'm warm, yeah, I feel it I'm just saying for 100, almost 120.
Speaker 6:Yeah, that's what I mean it's like A higher proof it doesn't burn all the way down, all the way down.
Speaker 4:So Ed does a really good job when he's blending. So the little bit of. He had a spicy barrel so he said there wasn't a lot of spice. He was able to add that and get that little bit of spice, because that's what you expect from whiskey, right? Just a little bit, but not too much.
Speaker 5:On the finish it's that little bit of spice to's, but not too much. So, like on the finishes, that little bit of spice is to me right a little bit of spice.
Speaker 6:On the front is um a little bit of baking spices, but the hotter ones like like pepper, like a red pepper, like a chili pepper a little bit well, I'll give you that a little bit of cardamom flavor, but then it instantly switches to confectionery sugar or rock or that to me like that rock sugar.
Speaker 4:I just almost taste like pure powdered sugar to me, like when we're when we're making bourbon balls you know that that just like it's that sugar, but it's so sweet and now I I taste a little bit of that citrus.
Speaker 6:Yeah, On the back you get just like a little.
Speaker 4:I get a tinge.
Speaker 6:It's like a lemon tinge for me. It's almost more orange to me. Okay, but a spicy orange Like. It tastes like those oranges you hang on Christmas tree that you put cloves in.
Speaker 5:I'm out.
Speaker 6:You know, those oranges We've got to compare. How much rye is in this Because the rye comes out on the finish to me. This is a rye bourbon Well of course it is, because, there you go, the rye gets me on the back palate and on the finish.
Speaker 4:I can't wait until you try this it tastes like. My blend.
Speaker 6:I get all those if you like them. Celery dill, all on the, for me it's all.
Speaker 4:I get no celery or dill, I just get sugar.
Speaker 6:I'm saying on the finish After the sugar's gone. There's that rye.
Speaker 5:Tiny's rye blend. Okay, that's just my two cents.
Speaker 6:I'm not saying I don't like that, I'm just saying it's there oh my god, help me.
Speaker 4:God, I hate when I do. I haven't done that for so long, you haven't. I was just starting. Oh my god, alright. So let's finish this up. Finish. I haven't done that for so long, you haven't? I was just starting. Oh my God, all right. So let's finish this up. Finish.
Speaker 4:You can give it up to a five. You want me to go first? Yeah, go ahead, like so. Right now, my score, if I would give this a five, it would be 18 of 18. But I got to see how this, the finish in the end for me. Actually, I pick up the leather and a little bit of the wood tannins, the leather and a little bit of the wood tannins, and I wished, I wish the sweetness is there too, but it's behind. And if the sweetness was in front of the wood tannins, I think I would have given this a five. But I give the finisher four. It's long and, and because there's a little bit of that, like you said, that tartness, it's a tartness I you know that I want from this, from this bourbon, what I would want is the sweetness, not the tartness, not Not that I I'm not going to sit there and say that that's not unique, but not exactly, so I give it a four. So you're up.
Speaker 5:On this finish. I'm going to have to give it a five. I really like the finish because it's not too strong. I got a nice little hug. Everything that I'm tasting, the sweetness, the spiciness, it's all there. A little bit of leather Keeps coming back. I mean it's long, it lingers, and so, yeah, I have to give it a five.
Speaker 4:All right. So by giving it a five, I believe I've given this a 17 out of 18, because I used the but up up and you gave this a 16 out of 18 because I used the but up up and you gave this a 16 out of 18.
Speaker 4:16 out of 18 because you two categories what you gave perfect, and the first and the four and the five, and then the other ones you backed off one, yeah. So 16 out of 18 and alan bishop is watching hey, the alchemist, good to see you, uh. So I give 16.5 out of 18. I think this is a spectacular pot still blend that Ed has done. I mean, ed's background is that he worked at a uh, he worked at a liquor store in kentucky and he did a lot of barrel picks and when he was doing the barrel picks he wanted to get into this and do his own blend started, it started the company and then covet hit and now we are where we're at. So the one thing that I want to do real quick is compare the two. You got enough to compare. Nash Got a little more. No, what? No, okay. So remember what it tasted like and pour yourself the weeded.
Speaker 5:I remember what it tastes like. Alright, let's yourself the weeded.
Speaker 4:I don't remember what it tastes like. Alright, let's hit that. Weeded Interesting, very interesting. Wow, body of the weeded is way off the charts I would give. So I'm going to go.
Speaker 5:The taste is totally different. Oh yeah, yeah, this is the taste is. More fruity Fruitier.
Speaker 4:Yeah, like juicy fruit. Yeah, but there's a caramel sweetness up front, not a confectionery sweetness like it was initially.
Speaker 5:This isn't like sugary, and oh my gosh, the proof is there. I mean, you can taste.
Speaker 4:It's the same proof, which is crazy, so I don't even know this hits your mouth and fills my mouth more than what the oh yeah, the body is a freaking four plus a, but up up.
Speaker 4:I mean, the body is, is not what? Now, I gave? I gave the body a four, but this is a but up up because it not only does. I gave the body a four out of five, I mean a four out of four because it's what I like. Now, this fills your whole, all the cheeks. It hits all the points right, yep, so it gets a. The points right Yep, so he gets a but up up there. But I agree.
Speaker 5:Oh my gosh, the fruit flavors that are coming through on this. And then this it's juicy fruit.
Speaker 4:It's like chewing on a piece of juicy fruit gum.
Speaker 5:Actually, it's like chewing on a couple of pieces of juicy fruit gum, because I was one that never did just like put one piece of juicy fruit. Hey so let's see what the nose is.
Speaker 4:I rate the nose the same. This is like fresh sweet bread. My nose is not working tonight.
Speaker 5:Sweet bread, and then.
Speaker 4:If Alan's still watching. Are there days where maybe your taste's on but your nose you know the smell is off? I know Alan just went through a period of time where he was not drinking alcohol. He was, as a distiller, using his nose. So based off that, alan, do you have days where it was like this really sucks because my nose ain't working, this really sucks because my nose ain't working. It's just just like right now Tonight. I could, I definitely I have.
Speaker 5:No, my dominant nostril is my right nostril, but my left nostril is Mine, is my left nostril I've been having like these sinuses because of all this pollen and crap Noses. I'm getting fresh baked wheat bread and like raisin bread. That's what I'm getting Raisin bread, fresh baked raisin bread you know what?
Speaker 4:I get fruit cake.
Speaker 5:Okay, made with fruit loops those, those fruit flavors are coming through off, off my right nostril.
Speaker 4:I'm I could pick it up. Now my my right nostril is clogged and I pick it up. I pick those fruit flavors up, but my left nostril is wide open and there is freaking nothing all I'm getting is like raising okay. So what do you like and how do we rate these? So, alright, let's just Barrel bash this. I think this knows I'll give the nose a four Because. I like Fruit Loops.
Speaker 5:I've got to give this nose a four. This one's more complex than the second version.
Speaker 4:First time I gave it a three. I mean I gave the nose on the other one, all right, so body. The nose on the other one, all right, so body.
Speaker 3:I give this body a four plus a ba-dop-up.
Speaker 5:Ba-dop-up, I agree. I'm going right there Four with a ba-dop-up, because, oh my God, ba-dum-pum.
Speaker 3:Because, oh my god, Ba-dum-pum.
Speaker 4:So out of eight we've given it a nine so far. Nine, yeah, Alright, Taste-wise though.
Speaker 5:Giving it a five. You cannot taste all the flavors coming out of that I give it a four you must have been smoking cigars and cigarettes for all your life.
Speaker 4:I have no time to puzzle it. I gave it a four, so that is.
Speaker 5:that was fantastic. Oh gosh, All the five.
Speaker 4:Look at that color. So you're at 14 out of 13 and I'm at 13 out of 13.
Speaker 5:So the finish is developed in the first batch.
Speaker 4:I can't show you the second batch because I drank it all and, courtesy of me, I drove five hours to Pennsylvania to give you that sample.
Speaker 5:Absolutely yeah. He drove all the way down to meet me in Pennsylvania and gave me that sample. Thank you, brother. You're welcome, and thank you, ed Bligh.
Speaker 4:Alright, I'm doing the finish now.
Speaker 5:Yes.
Speaker 4:Definitely pot still, something that Alan understood. You know, pot still definitely has these fruity flavors. But that finish is long, it just lingers and it's just, it's straight up. Fruit Loops Still going. It's like Still going.
Speaker 5:It's like wild fruit.
Speaker 4:So what's really crazy is this is not the tasting notes that we had when he put it out. It has evolved.
Speaker 5:I'll tell you what it's totally changed from when I opened this and tasted it. And also didn't he give me some special instructions on how long to wait. I followed the same. So out of five, I have to give these special instructions on how long to wait. I followed the saying.
Speaker 4:So out of five, I have to give this a five on the finish because it doesn't stop. I'm going to go to bed with Froot Loops in my mouth. So my question so we're going to do one more thing. So that basically gives 18 out of 18 for me.
Speaker 5:Alright, you're going to have to give it a 5 with a ba-dum-bum.
Speaker 4:Wait, didn't you already give a ba-dum-bum? Yeah, you can only give one. Are you going to break the rules? Fuck yeah.
Speaker 5:I've seen it.
Speaker 4:One, two, three, four, five, but up up Good. So you give this. You gave that's the first ever 20 of 18 given out of 18 given out. So, as a continuum, we gave it a 19 of 18. I gave it an 18 of 18, and you gave it a 20. I would say the weeded bourbon that Ed has picked out has been amazing.
Speaker 4:So I'm going to give you this challenge. Do you have one of our barrel picks from? Do you have the last William Dalton? Do you have any left? Go get it, because Alan was on tonight. Yeah, yeah, terry Dank gives the podcast tonight a five Out of what, terry, that's the question Five out of what? And thank you so much, terry, for watching. You need to tell more people, people, um, the fact that you watch I'm honored. Um, your research into your family has been spectacular, uh, it's been, uh, something that you know. The fact that you shared all your research on the dance in the beams with me has been something that I really, really appreciated. So, but you know it could be five out of a hundred. It's what? Five out of what? So we're pulling the William Dalton um five and a half year, uh, barrel number 450. Uh, now we have a new one coming out, the second version, uh, but Nash is pulling the Dalton. I'm going to put the Dalton in a glass too. Here we go.
Speaker 4:This is 111.1 proof. It's five and a half years. It's not nowhere near as old. I've gotten to taste some. Be right back. Yep. Thanks, man. I really appreciate that, terry. We hope people will enjoy this. We miss hope people will enjoy this. We miss, we miss Wally and we miss Charlie and Lynn as our sponsors 100%. Logstill is a place that sponsored us and you helped that happen and uh, although they're not our sponsors, we just hope that everything they're doing down there works out. And uh, the one experience we want to do is the train ride, so that I think next year we're going to try and do the scotchy bourbon boys. Uh, log still distillery. Uh, train ride, where we ride in and we all come in in cars, have dinner. Uh, maybe we can get them to do a special experience for us. But hey, super Nash, terry Dant gave us a 5 of 5 on our podcast tonight.
Speaker 5:Terry is awesome, yes there's no doubt I appreciate you watching us. Man, I can't wait to catch up with you and hang out a little bit and have a few pours with you bro.
Speaker 4:So the left nostril for me is not working at all, but the right one is and seriously, this bottle's been open for a while. There it is. Spectacular bottle, absolutely, and. I bottle Absolutely and I'm telling you.
Speaker 5:If y'all didn't get one, y'all missed out.
Speaker 4:I got seven. With my right nostrils I straight up smell I got seven of them.
Speaker 5:I only have one backup bottle left.
Speaker 4:I got a couple back, so if you want one more, it's there for you, nash.
Speaker 5:All right, this bottle, I'm all for free bourbon.
Speaker 4:This bottle is the bottle that I'll always remember.
Speaker 5:That's the one I want. You don't get this. Yeah, wait a second one. I want you don't get this. Wait a second, I want that bottle. I want that bottle to go with the bottle I got put up.
Speaker 4:He just says Alan the Bish Bishop. Much love 2023 to Jeff.
Speaker 5:See, that's not very important to you.
Speaker 4:No, it means nothing. All I can say is never have always. When I smelled this, I would always get apricot or butterscotch. When I smelled this, I would always get apricot or butterscotch, but at this point tonight it's fruity pebbles Goddamn. It's so fruity, fruity, fruity pebbles Goddamn. Fred Flintstone is fucking pushing his fruity pebbles up my nose.
Speaker 5:I'm getting this like French toast, Fruity Pebbles and French toast Sir. Oh my gosh, it's so sweet like French toast sir.
Speaker 4:Oh, my god, love it. How does a bottle change?
Speaker 5:so much the complexity of this pick, but I'm going to tell you I knew when we picked this barrel it didn't taste near like this right here. It had nothing to do with that barrel. This is like French toast syrup and fruity pit levels.
Speaker 4:Then I have right here what's left of the sample Of Lillian Sinclair. No, no, no, this is the Dalton I drank Of Lillian Sinclair. No, no, no, this is the Dalton I drank all the Lillian. I gave that sample to everybody. This is the Dalton.
Speaker 5:I didn't get no Lillian Sinclair.
Speaker 4:By the time it was time to meet up with you and there was a drop left of Lillian Sinclair. You already are buying some, Really. So with the Lillian, let's talk business. Okay, everybody, let's talk business.
Speaker 5:I'm hearing this live. I did not. Me Super Nash, the brother of Jeff, did not get any free. Lillian Sinclair, I gotta buy mine, okay.
Speaker 4:I will so if.
Speaker 5:I will buy it in fucking quantities.
Speaker 4:So I will give you for every 10 bottles you buy, I will give you a free bottle.
Speaker 5:I want two, two free bottles yeah. Buy two, get two. That's a case In case you break up with me.
Speaker 4:It just all depends on what happens tomorrow.
Speaker 5:Oh my.
Speaker 4:It'll, if it Okay.
Speaker 5:Thank you for putting my mind back on what I tried to take it off of.
Speaker 4:Because that's exactly what Marshall would do.
Speaker 5:And that's exactly why they called him. But I told you I love you, brother. Then I had to tell my wife. After me or before me. After you, and then she was like you didn't tell me first, but I was talking to Joe.
Speaker 4:I mean, was that call directly right from before, like when you knew?
Speaker 5:No, I didn't knew it doesn't.
Speaker 4:It doesn't matter, brother, I love you and no matter what happens you're gonna, we will work on whatever we gotta work on and you're. I'm here for you and you got nothing to worry about. I will. I will come down there and basically put my hands on you and heal you, motherfucker.
Speaker 5:Absolutely, because I know you could, I know.
Speaker 4:Oh, I can. I got God on my side.
Speaker 5:You know me, I'm all about healing myself, but when, I got the call from the doctor today.
Speaker 4:It you know kind of threw me. Yes, of course we all think we're going to live forever until they tell us we're not, but at the same time spiritually I didn't tell nobody. And nobody. We're just going to go forward because, guess what, we will work it out, and you got me on your side.
Speaker 5:Yeah, hey, I got Look who the fuck am I. I'm Super Nash, right, yep.
Speaker 4:Alright, I'm going. Alright, I'm gonna down it. I see God, you see Supernash? No, I see God. Alright, anyways. So, look at that. That's all that's left of the pick. I'm gonna put it up against what we just tasted. Holy shit, I'm going to tell you. All you have to do is take those. That's not even funny. The caramel that comes out in the butterscotch, that comes out in the new pick holy shit, it blows away fruity pebbles and blade did a good job he did.
Speaker 5:I gotta say I really love iraq.
Speaker 4:but just know, nash, honestly, what's, what's his stuff gonna taste like at 11, 12, 10, 10, and 12 year, and 10, 11, and 13 year. I mean, oh my God, justin needs to just keep pushing back. I mean, honestly, we got to taste some Sinclair that Lee W Sinclair, that there's a couple barrels there that we got to go revisit because I want those two. They're spectacular. And what French Lick has? Now they have it in their hands. Just keep letting it get older, because not only is pot still really good even at two and four and six years, but it will just keep getting more and more phenomenal.
Speaker 5:Yeah, and absolutely my advice to them is let it age, because it's going to become more expensive, Not just in that aspect. But you know they got things to work with now with Justin there. Yeah, Justin's doing a great job. Yes.
Speaker 4:I just can't wait.
Speaker 5:He had a great NN tour, and so things are going to be coming out All right. Everybody, and not only that, but I'll tell you what Scotchie Bourbon Boys this season is just halfway through. Cheers to everybody. We've got some great things coming up.
Speaker 4:Right, oh yeah, I'm just going to keep. I'm trying not to plan anything on your hawaiian vacation.
Speaker 5:Yeah, but but and I will try and not all right, so we're gonna go ahead and tell everybody right now yes, my anniversary is julyst, so I'm taking my wife to Hawaii.
Speaker 4:Did you hear that Harlan? Did you hear that Connor? Connor and Harlan are like they're trying to get in on when you're gone.
Speaker 5:No, they're not. No, they're not, alright.
Speaker 4:So, anyways, let's finish up this podcast. It was a good podcast tonight. Uh, thanks everybody for joining us. Uh, stay on the line for facebook and youtube, but we're gonna end the audio. But remember everybody, wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, and then also follow us on Facebook, youtube, instagram and Axe and also all the major podcast formats, which would be Spotify, pandora, apple iHeart and Amazon, apple, iheart and Amazon. Remember good bourbon equals good times and good friends. Remember drink responsibly and don't drink and drive.
Speaker 5:And also check this out. This is one of the Glencairns. Become one of our Glencairn Club members.
Speaker 4:Yes.
Speaker 5:And you can get all kinds of exclusive benefits and sponsor benefits right.
Speaker 4:Oh yeah, you can join different levels. The levels are if you want to get into it, the glenn karen crystal glenn karen fan club uh gets you uh different levels. One will get you the glenn karen, but they all get you first dibs on our barrel picks and then other levels. Get you our barrel picks.
Speaker 4:So there you go you get involved at the barrel picks, right oh yeah, there's one level that can get you on a barrel pick, but no one's purchased that one yet. But remember the last part of what we say Live your life dangerously, dangerously, absolutely. Little Steve, get out there.
Speaker 3:Little Steve-o's taking us out, yes, oh, show me the way to the next whiskey bar. Oh, don't ask why. Oh, don't ask why. Show me the way to the next whiskey bar, oh, don't ask why. Show me the way to the next whiskey bar, oh, don't ask why. Oh, don't ask why. For if we don't find the next whiskey bar, I tell you we must die. I tell you we must die. I tell you, I tell you, I tell you we must die.
