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
Exploring the Legacy and Lore of Jim Beam: Tales from the Man Cave with Bourbon Queen Sandy Noe
Ever wondered what makes bourbon more than just a drink? Join us as we uncover the secrets of the Jim Beam Man Cave in Bardstown, Kentucky, with the Bourbon Queen herself, Sandy Noe, wife of 7th generation Master Distiller Fred Noe . Together, we traverse the rich tapestry of the Beam family's legacy, from the historical homes to the lasting impact of Booker Noe. Sandy shares intimate family traditions and the evolution of their properties, along with a bourbon cocktail recipe that's been perfected by Fred and Freddie Noe. We celebrate the camaraderie that bourbon brings and the unique allure of starting the day with a Jim Beam Black Label whiskey sour.
Have you ever tasted history? As we step into Sandy and Fred's home, we’re enveloped by a wealth of generational memories and legendary backyard beam parties. Freddie's unparalleled country ham, a cherished gift from Booker, and tales of Booker's other culinary adventures add the flavor of nostalgia. We delve into the delicate balancing act that distillers like Fred and Freddie must navigate in their tasting routines. From poolside gatherings to serene lake house retreats, every story underscores the harmonious blend of business and pleasure that defines their lives.
Step back in time with us as we explore a collection of Jim Beam decanters from the 1970s, discussing the legacy of JB Nash Sr. and the unique profiles of aged bourbon. We savor a communal tasting experience, noting flavors as distinctive as candy peanut and vanilla. Our conversation takes on a broader scope, touching on the community spirit within the bourbon industry and the joy of sharing rare treasures. We also look ahead to the Kentucky Bourbon Festival and some exciting new releases from Jim Beam, wrapping up with a lively discussion about food, drink, and fellowship.
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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 in the Black Forest, but if you're at all interested in the 14, 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, google Podcasts and Amazon, we'll be right back.
Speaker 2:We're here to have fun. Yeah, alright.
Speaker 3:Welcome back to another podcast of the Scotchy Bourbon Boys. And we are still in Bardstown Kentucky.
Speaker 4:We are still alive, kentucky.
Speaker 3:Bourbon Festival, but we're here in the Jim B man Cave with Bourbon Queen Sandy Ngo, our Bourbon Queen. Thank you all, glad to be here. Yeah, she's back for her second podcast. It took a little bit. She was in season two and now we're starting off season six. But you know, we've been over the time, really formed a nice good friendship. I mean, that's what bourbon does. But we also have Roxy Woo and we've got Super Nash and then we got CT and honestly, this was a surprise this morning and CT arranged it. He just told us we were going somewhere at 11 o'clock, so got here, we got on. We're live on Facebook. We're monitoring that. So anybody out there, if you have any questions, let us know. Remember wwwscotchiebourbonboys for all things Scotchie Bourbon Boys, glen Cairns t-shirts, that type of stuff, bourbonballs, yep. And then also remember Facebook, instagram, youtube and X. Follow us on any of those and also on your favorite audio podcast networks Apple iHeart and Spotify mainly, but anything anywhere you listen. But remember like, listen, reply, subscribe and leave good feedback.
Speaker 3:Yeah, if you're on Facebook this morning, please share the feed, because we're right here in the Jim Beam man Cave Last time we did it from the table that they had there, but this time I think we got a nice.
Speaker 3:Uh, I think the background and everything beautiful, bar yeah and you know this has been a part of your family for a long time and, uh, you know, initially, the evolution of the, the you know j's house, and then you guys had the house next door, and how the family has evolved through the houses is really quite spectacular.
Speaker 5:Right right.
Speaker 3:So I mean, maybe give them a little history of how that and where we're at now.
Speaker 5:Well, in the main big house, of course, jim Beam bought that and lived there with his family, then his daughter was there, and then Booker, of course, and Annis moved in after they passed on, and then we were in the corner house as they were before they moved over, and then, as they passed on, we moved to the big house and then our son is on the corner house now.
Speaker 5:So, yeah, we've kept it all in the family and upgraded and hopefully making it better where it's more easy to entertain people, although COVID put a little damper on it for a while, but it's starting to get back to somewhat normal.
Speaker 3:Well, they got little man already, little man right, and so you know we're not rushing the passing on and switching at all. But you know, you see, I mean history. You know it's such a fantastic history here in Bardstown, I mean, and what's been so spectacular is that you know, when Booker was just near the end, he had started something that was coming off of years, lean years, and in lean years when you're in a town like this or whatever, everybody's getting by, not a lot of stuff can be done, but as the boom started, then everybody, that's the time when everything's fruitful and you restore everything and you do all and, you know, make everything. As you know, in the mansion itself you guys put on your own spin, like Booker did, right, correct. So that's got to be somewhat kind of fun.
Speaker 5:It's all, for sure, it's all fun.
Speaker 2:And, by the way, good morning everybody. Yeah, good morning.
Speaker 5:Everybody's joining us, yeah.
Speaker 3:OK, so what we have and what we're drinking. To start off, here is something fantastic. Uh, sandy, go into this. I mean, this is the, the family recipe, right?
Speaker 5:right cheers everyone cheers.
Speaker 3:The first time we ever came here, um, this is something that has been they perfected, I think, uh, fred and freddie, and you really have perfected this so that when you make it, um, it's something that once you've had one and in the jimby man cave, you feel like, like they say, you're part of the family right, right.
Speaker 5:well, my mother-in-law and her friend togy, which the togy restaurant is named after they, started them, and so we've just kind of added our stuff to it and kind of perfected it a little bit, and so there you go. It's pretty tasty and everybody can kind of do their own thing. It depends on what bourbon you like in it. It makes it a little different flavor.
Speaker 4:This morning we have Bean Black Label in it which is oh, you can't go wrong with that one that's really good.
Speaker 6:It's worked out amazingly well since we have uh jim bean black glasses yeah, that did work.
Speaker 5:It all matches, so we're coordinated there, but it is, it is fantastic.
Speaker 6:It's a very nice. Uh, maybe some people take this wrong, but it's a great breakfast drink. Oh, for sure, some people will take this wrong, but it's a great breakfast drink.
Speaker 5:Oh for sure, Some people might frown upon that Kind of like a mimosa If you have a mimosa, what in the world?
Speaker 6:And you know what it does, kind of Whiskey sour with Jim Beam Black. A mimosa is a good comparison to this, it is, yeah, it's very much like that.
Speaker 2:I'm much. What did I?
Speaker 6:I had a mimosa Strawberry, no this is much better, much, much better. This is the equivalent of a bourbon mimosa at times. Yeah, way better.
Speaker 7:And always a special treat, especially when you can have it right here in the man cave with the bourbon queen.
Speaker 4:This would be our hair of the dog after yesterday. The bus tour, the pours on the bus, the birthday celebration for Jeff afterwards.
Speaker 3:And you reeling me in.
Speaker 4:So, after many bus pours and going to two distilleries, he was starting to, you know, show some signs, right, and I knew we had to do the birthday party thing afterwards. So I was like that's it, you're cut off, you know, and he's like what? It's a party, you know, thinking that it was all going to end at 530, which it did not end at 530. Right.
Speaker 3:No.
Speaker 4:I was like he's not even going to be passed out for his birthday. He's not even going to be able to remember the birthday I hate to miss that.
Speaker 3:Oh, it's all right. No, I mean, it's funny. We're at the tasting at Heaven Hill and they gave us five pours right. Five, tastes Five tastes.
Speaker 4:So that's a lot yeah.
Speaker 3:But then they had these little water glasses next to it, little tiny paper cups, and so I drank two and I looked over and it was filled up again. So I drank two more, I looked over again, it was filled.
Speaker 4:We drank the entire pitcher the entire carafe of water Through tiny little things, these tiny little things.
Speaker 6:I just kept pouring it for him I didn't make it through the first glass, the first offering from them, and we had to refill our carafes of water Of water?
Speaker 4:Yeah, because Jeff drank what? Hello, I'm like, jeff needs water, Jeff needs water.
Speaker 3:And then I was just I told her I'll be good, I know, I know I won't, you know, embarrass you. So I was like tasting.
Speaker 4:He was this close.
Speaker 3:I just dipped my tongue and then whatever.
Speaker 4:Yeah he's like so silly. He's like got a glank here and he's like I'm trying to stick his tongue way down in it. I'm like, okay, you're embarrassing me, stop, stop, that's worse. That's worse, Roy.
Speaker 5:Luckily you weren't on laugh.
Speaker 3:That's true, but then when I got out I was fine.
Speaker 4:You were doing better. Yeah, once you had all that water.
Speaker 3:Yeah, once you put a little bit of, we went over to Mr Tubbs.
Speaker 4:Thank you, Mr Tubbs. Yeah, that was wonderful.
Speaker 5:Yeah they.
Speaker 4:let me use that for his no, I think last year. We had an insane cake.
Speaker 6:Really new, like I feel, like last year yeah, they had just opened it up.
Speaker 3:Yes, and that's Lisa Roper Wicker's daughter.
Speaker 4:She owns that Rachel Miller right.
Speaker 3:I think so, and her and her husband own that and run that and living down. So yes, do a nice job. Actually, they had good food, right.
Speaker 4:Edmund's a good chef and a shout-out to Flower and Oak for making the most insane bourbon ball pecan turtle cake that anybody has ever eaten. It was absolutely incredible.
Speaker 3:No, you didn't, I'll bring you some, there's so much cake. We're going to bring her a piece. And what's really cool is we have a traditional kickoff on Thursday of Apocalypse. So the first year we did it at Mammy's when we did the traditional Thursday, because there's nothing tonight until 6 o'clock, which is really so it's nice it lets you have a little bit of a break before the whole week of doing everything. A breather. A breather, but we always, and then last year we did it at Barton's 1792, with Ross Cornelison.
Speaker 4:Which was awesome.
Speaker 3:Which is awesome and to see Ross this year, now a year into that position and what he does and how much he's upped the bourbon but still and now to do this at this one. We're kicking it off and we're just getting awesome. We're getting up. You can't describe this right guys, describe being in here and just knowing Sandy and Fred. There's just so much history all around you.
Speaker 7:That's what gets me is all the history that I'm surrounded by. Right, I agree, it's just a treat and an honor just to be here with you.
Speaker 4:Yeah, there's photo montages on the wall of all the different generations, not just doing marketing type stuff, but family things. Right, we're hanging out with your family.
Speaker 5:This is our family home, even though we entertain here, which is all good. Yeah, it's all good.
Speaker 3:It's all good, it's a yeah, it's a unique thing and that entertaining, even though sometimes it seems like it might not happen. You know, because you guys have to. It's it's the, the family business, but at the same time you'd have to deal with corporate all the time. But it seems like it just keeps going, like all of a sudden it's there again right, Right for sure.
Speaker 3:And if you've never been to a backyard beam party. It's unlike any other party. I mean that's like there's. I mean one. You've got the bourbon that's out there and all the stuff and whatever, but the last time we were here. I don't know. We don't know what the. It's been a very big secret what the dinner's gonna be as far as the menu, but last time it was steaks on your I mean, I've never seen a grill so big in my life.
Speaker 3:I think they were cooking like how many steaks can you cook at a time on that big?
Speaker 4:I don't know it was like yeah it was, it was at least 20 or 30 a lot. Yeah it was crazy.
Speaker 3:Plus then you see the smokehouse here which Freddie has really been doing the country hams almost to the point where he's getting to the point. Are you sick of ham?
Speaker 4:now. No, it's so delicious I never get sick of ham.
Speaker 3:Well, it's such a cool thing how you shave it off right. It's not like you're eating meals because you shave it so thin and you get that taste and it's just delicious. It's kind of more like either an appetizer or whatever. I'm sure you can make some appetizer you can make.
Speaker 4:Yes, but that was that was booker's thing right oh yes he was like country ham smoking the ham.
Speaker 6:One of the booker's batches was named after that country, ham, yeah I kind of feel a little bit bad.
Speaker 7:But, like last year, after I went through the line the first time and I got my bottle signed and all that, a little while later, when I saw the line go down, I snuck back through and I got another slice from them and then went back another time and got another slice. I went there two or three times because it was just so good, it was just so unusual that.
Speaker 7:I come out there and they're sitting there and the rocketeer just relaxed and enjoying the day and signing bottles and then doing that you know which was always. Booker's staple, the country hams.
Speaker 2:And then when they brought that out there, it was just like Well, we heard this story and I'm putting it out of the trunk of his car right.
Speaker 5:Pull it out of the trunk of the car and took it into a chef at a restaurant which you should not bring food in that way, but you just had to show the chef, that's how, what a real country ham was especially when they did that, uh, at the last year.
Speaker 7:Yeah, that's right, so was.
Speaker 6:Booker other than country ham? Did he do other things, or was that just the one thing he did he?
Speaker 5:loved food, so he would try and make all kinds of different stuff. He got into bread a time or two, and just anything. He was a food person, so anything fresh out of the garden he liked. So, yeah, it was always good and me and him would eat it together, because we have a few picky people around so I wasn't picky. I would eat anything with him and try it, so it was all fun.
Speaker 7:That too. Freddie showcased that at the Jim Beam dinner just a couple of years ago because he had the grills going and all that. That's right he talked and then, all of a sudden, he opened up the grill. He walked over there with a bottle of Booker's Flambé right, yeah, and flambéed it, just like my granddad did you know?
Speaker 6:Oh, heck, yeah. So when you tried through different things with Booker's whether it was bread or anything did you?
Speaker 2:or did he have?
Speaker 6:a favorite bourbon that you went to to pair with it while you were doing it, his own Booker's.
Speaker 5:Usually After they came out with that, that's what he mostly drank. For sure, we love Booker's.
Speaker 3:That's what he mostly drank what he had to do as a job, what Fred had to do, what Freddie has to do as a job. They're tasting all the time. It's like you hope they're not. You know what I mean.
Speaker 1:It's not every day.
Speaker 3:But at some distilleries they taste every single day and you're tasting and you're not trying to get overly drunk or anything like that, but it's something as a distiller and a person that you really have to you know, make sure and keep that under control. Really have to, you know, make sure, you know, keep that under control, right, I mean sure. Well, you guys have probably over the years had some employees, then it just they couldn't handle it.
Speaker 3:Oh, I'm sure there were some or friends so let's let's talk about, like the thing, some of the things that you've been doing, that you do on your own. What do you do for fun?
Speaker 5:For fun, yeah, oh, all right, put me on the spot. Well, a lot of it. We like hanging out. We've got a swimming pool, so we hang out and invite friends up and do that a lot. That's always good. We've got a lake house. We go to the lake when we can not as much as we'd like to, and just stuff like that, and if anybody invites us over to their house and hang out, yeah, we got a lot of good friends that we do that with too, so yeah, it's all it's all real good and hanging out playing.
Speaker 5:The guys will play pool and the girls will sit back and laugh at them and talk when you you're getting.
Speaker 6:You've got two grandbabies, two, so that probably becomes more and more of a thing. Yeah, soccer games oh for sure, we've got a lot of soccer and flag football going on right now and it's all good, we just went to games last night and Monday.
Speaker 5:Yeah, there's a bunch going on, but it's all nice. I like watching them.
Speaker 3:Yeah Well, nice, I like watching them.
Speaker 5:yeah well, uh, freddie's oldest daughter she's getting into an age where she probably wants to come hang out with you more some, but yeah, she's busy well, and her friends come on, she's oh no, they do their friends, but yes, me right now. But yeah, she does. But yeah, it's all good at one time.
Speaker 2:I'm thinking she might want to be a master distiller, we'll have to see how that goes, but little man's saying no he's going to do it.
Speaker 3:He's telling her, but we'll see. I mean, honestly, if you look at him, and it's from the start, his name is Booker.
Speaker 4:But he looks like a mini.
Speaker 2:Booker.
Speaker 3:I mean he has the same intense, those intense eyes, For sure. Oh intense, those intense eyes For sure?
Speaker 5:Oh, yes, I think so. I think he's reincarnated. Yes, because I think.
Speaker 3:Freddie looks more like you guys, you know, not like Booker and Fred. You can see the Booker in him. Freddie looks like some of Booker's young pictures.
Speaker 5:Freddie does. Yes, yeah, it's in the blood, though, for sure, oh, for sure, yeah.
Speaker 4:Well you had fun with us at brunch, the other morning.
Speaker 5:Oh yeah, so there you go, yeah it sure was. And also the walk downtown, the new restaurant.
Speaker 7:Yeah, just hanging out and relaxing. That was very good food, not actually doing bourbon things.
Speaker 4:Yeah, that's what we like to do sometimes is just hang out Pleasurable.
Speaker 5:Right, yeah, that's what we like to do sometimes is just hang out Right, and we even had a storyteller stop by. Yeah, we did.
Speaker 7:We sure did that was entertaining. That was great. We were excited to enjoy the new little park in town which is really beautiful.
Speaker 4:The fountain's working now, by the way. It looked really nice, awesome and, yes, we had a local, colorful local. Tell us some fun stories.
Speaker 2:I think in.
Speaker 6:Georgetown in general. Like living here the way you guys do. It's such a nice area to get up in the morning and walk. Go get your coffee.
Speaker 3:Yeah, everybody knows, everybody it's just such a quaint nice little area that I would have to think it's an awesome place to live well, for sure it's, because it's a small town, I it's like you could almost call it mayberry from. You know, I mean honestly, the, the, the police off the, the. You know the law enforcement, you guys know them, you know the people on the force, that certain officers, because they work out at your place sometimes for security. You get security and everything that you need, and then you've got the bar, this whole thing going on and they're always in charge and you guys are like um, what would you say, the first family of Bardstown, because you know and you do a great as the bourbon queen you do.
Speaker 3:You have great hospitality and you know when people come in and you know the town and we've been doing a little event. I still have to get back out to the Bernheim Forest to the gift shop so I can replace mine. I need one of those.
Speaker 6:It's a year old, those fancy lupus. They don't carry lupus anymore.
Speaker 7:After the VHS we tested if you're buying that lupus anymore. After the video is reposted have you bought any lupus there?
Speaker 3:They must have yeah, you can update them.
Speaker 4:There was a storm to the Bernheim Forest gift shop to get those lupus.
Speaker 3:Nothing was as funny as Chris's lupus experience.
Speaker 4:No, no, we were going to do that this year with the Speedos, but that didn't work out. Inside joke Speedo you said it all?
Speaker 5:I don't know. Is that enough, sandy, let me ask you something. Would you love to taste something nostalgic?
Speaker 4:from the Jim Bickle bar.
Speaker 7:Oh yeah, most certainly Well.
Speaker 5:I'm not sure. Let me tell you what.
Speaker 7:I got here.
Speaker 5:All right.
Speaker 7:My dad passed along quite a collection. His name was JB Nash Sr JB. Nash okay, his favorite four was Jim Beam.
Speaker 5:Well, that's awesome. I didn't know that, yeah.
Speaker 7:And so when he passed along, I sort of inherited like 48 decanters. Okay 85% of them are these Jim Beam decanters. Awesome, 85% of them are these Jim Beam decanters.
Speaker 5:Awesome Alright.
Speaker 7:This just happens to be a 1974 Jim Beam that was aged 100 months and it was this decanter was actually made for the National Licensed Beverage Association. Oh cool.
Speaker 1:Okay, and it was their 25th anniversary, that's nice.
Speaker 7:Decanter and every year on our bus tour I've been bringing up these bottles to open up and share with everybody on the tour, and it just because it's just really special for me to be, able to share these with.
Speaker 5:And especially that it still has the bourbon in it. Yes, it was pretty.
Speaker 7:There was only like two of the whole collection that lost some of the bourbon. It was due to the corpse and all Right yeah. But every one of them most of them have these rubber top corpse on them, so everything was in pristine condition. That's awesome thank you would you have that first pour all right?
Speaker 5:I'm gonna wait for y'all so we can all enjoy together this is nice thank you.
Speaker 7:Yeah, I poured that a little heavy there. I'm trying to get. I'm trying to get like yeah, right, that's trying to get like.
Speaker 5:Right that's. Jeffrey's pour there.
Speaker 6:He's like what the heck Nash he doesn't have to watch himself today because he's not going to a birthday party Right.
Speaker 5:Yeah, we're at a birthday party right now. We got a lot of birthdays this month.
Speaker 4:Mine too, but it's not, as you know, monumentous as Jeff's. That'll be my torturous next year, mine Freddie's little man's, my mom's is today. Happy birthday, mom. My mom's birthday is today. Well, happy birthday to your mom, she's probably not watching.
Speaker 5:Yeah, I can guarantee she's not watching this.
Speaker 4:But maybe I'll tell her to watch it.
Speaker 5:There you go.
Speaker 4:My mom is 81 years young today Awesome.
Speaker 5:That's great, and where is she?
Speaker 4:She lives in Wisconsin, okay.
Speaker 3:Grafton.
Speaker 4:Cedarburg. Cedarburg no she doesn't live in Grafton.
Speaker 3:No, she's outside.
Speaker 4:No, she does not, she lives in Cedarburg, don't tell me where my own mother lives. How often do you?
Speaker 6:get to try some of the older beams stuff like this. Is this something that you get to try regularly? If I'm around.
Speaker 5:They will. Let me try. It just depends on where they're doing it and what they're doing it for. But yeah, if I'm hanging out I can always.
Speaker 4:Because I would think in this area older beam decanters We've got some landscaping going on again, so are those all full or empty? I mean, I see like a couple of them, some of them.
Speaker 5:Definitely have some. This is not broken. Like the Japanese lady. There doesn't look broken. Some of them have been broken since they've been in here. I love the.
Speaker 4:Don Giovanni, one. That one's spectacular, you said it looks like a big one.
Speaker 5:There was a group of them and we did have them all, but some of them got broken.
Speaker 3:Well, when you think about it, it's 1975, right, right. So what were you doing in 1975?
Speaker 5:I was still a child having fun Right.
Speaker 3:And not even part of the Bean family.
Speaker 5:yet and not part of the Bean family yet.
Speaker 7:I'd just like to say cheers, cheers and thank you.
Speaker 5:Thank you, guys, for being here.
Speaker 7:Thank you to the.
Speaker 2:Jim Bean family and the no family.
Speaker 5:I'm not that jealous. 75, did you think? Yeah, depending on what part of the month.
Speaker 6:That candy peanut flavor that comes out of that. It does, doesn't it? Yeah, not like peanut riddle, but something more like a candy version of it. The vanilla is there.
Speaker 3:I would say Vanilla and peanut. It's quite spectacular. It's pretty tasty.
Speaker 3:So you know what everybody when you come to these. Now, this doesn't have the normal pure dusty. It hasn't been the dustified, it's got the older taste, but not more like to what we were drinking with the you know the new, old, fits 25 year, 13 year, 25 year, that kind of thing. It's more like that where some of the Dustys will have a really good taste, but then it's kind of like the age at the end just has a bite, and I've tasted that with a couple Jim Beans, but this one does not. I think this one is really kind of it's so easy drinking, the vanilla is strong.
Speaker 6:Yeah, it sure is.
Speaker 4:The vanilla is what's standing out I like the vanilla caramel-y kind of yeah, but when you said that with the peanuts it's almost like beer nuts.
Speaker 3:But it tastes like Jim Beam's still to that.
Speaker 4:You know, you have that little bit of sweet caramel yeah.
Speaker 6:I mean I think most people associate because of the mash bill, whatever that yeast strain, strain, whatever you want to say that it has that peanut flavor and it does.
Speaker 3:If you ever been to the Jim Beam distillery you realize they still use liquid yeast, to the detriment of their ownership, because it's very expensive to keep that yeast refrigerated and going all the time. But if you also know anything about the history of distilling, there's a lot of uh distillers uh, even starting in the early 1800s that had that liquid yeast and they would like carry it around like it was something that it was like a treasure, and they had it protected to the point where one would drop it down his well but not insert it into the water and then put his most vicious dog in front of the well on a table so that when he woke up the next morning nobody would have had his yeast.
Speaker 3:What is it? A donger jug? What do you call it, Container? A donger jug?
Speaker 4:A donger, jug A donger jug.
Speaker 3:Thank you, thank you for that, and that's something that you know is very important, and Jim Beam takes it seriously, and so did Jim Beam himself.
Speaker 5:He brought it home with him every day to guard it. Yeah, that was an important part there.
Speaker 6:Well, it was your brand.
Speaker 1:It was you.
Speaker 3:It's like if somebody got a hold of that it would be very almost impossible. So our first interview with Alan Bishop, because he was a home distiller, when he was going to the started experimenting. He was capturing and catching yeast. His wife made him stop storing it in the kitchen. Wife made him stop storing it in the kitchen because there's more than once that the, the, the container blew its top, and so you know he goes.
Speaker 3:And then then he had a special refrigerator and there's more than once that that refrigerator he was cleaning. So he said that that was always the thing about what happened. But he, as he went on and you know, kept going forward. That that matters. I mean, you know you can buy your leash, your yeast from fleshman's. They sell it. They're still, they used to be a. Just most people don't know but the vodka aspect and then into the yeast. You know they were a major distiller in prohibition time, more making vodkas and gins, but you know they were a huge distillery. But it's the same thing nowadays, you know, some people just start up a distillery and they start distilling and they use the powdered yeast, but where you capture yeast from and everything makes a difference and I think that's what keeps the flavor of jim being consistent yeah, yeah, oh for Of Jim being the rat?
Speaker 5:Oh for sure, I think so. I think he originally captured it here at this house.
Speaker 4:And yes, that's really cool.
Speaker 5:Yeah Right, because some people don't realize yeast is everywhere Right.
Speaker 3:It's living. It's living, it's on you, it's on all things, but the greatest part about it is.
Speaker 2:What other living element do you know?
Speaker 7:that eats sugar and poops alcohol. Okay. You're risking a little tidbit there, Jeff.
Speaker 4:Thank you for sharing your life.
Speaker 3:The chemist, the chemist of the bunch I waited until some of the views were down before I made that Before you said that yeah, yeah, oh, for sure that was good.
Speaker 6:We didn't make enough, yeah.
Speaker 3:So just so you know, sandy, that was impressive, though I was like hey, and you're like well, and it was what?
Speaker 5:12 minutes before, there was a batch made so right, I had to see if we had all the ingredients and you did, and we did, and it worked out but hey, I see some left in the right a little bit and we got enough to make one more.
Speaker 4:We got it around two okay, okay, yes, so tell us a little bit about the event and what's happening here on Saturday night.
Speaker 3:From your perspective.
Speaker 5:Oh, it's just going to be fun From my perspective. You don't have to do any of the work and enjoy the people and enjoy talking to all the you know, letting everybody ask questions to the master distillers and talk about their bourbon, because, however many is going to be here, I'm not positive.
Speaker 6:But that's the thing is. This is a jet beam dinner, but there will be distillers. There will be other distillers, yes.
Speaker 5:And where people can ask them questions and there will be, you know, mingling in with the crowd and stuff and all of that. So, yeah, it will be good and having good food. So you can't go wrong A little bourbon and a little good food, and good friends too.
Speaker 6:And good friends too.
Speaker 5:And new friends. You always make a lot.
Speaker 2:Yes.
Speaker 6:We talk about this industry in different facets, but this is what I love of the bourbon community it's never looked at as competition between themselves.
Speaker 1:Correct, it is a friendship, we're all friends, and it is hey there's enough to go around for everybody.
Speaker 6:We've got our thing, you've got yours. But in most places in this world everything is a competition and there's not that fellowship. That burden has done to this community and like it does, and it's it's refreshing I mean literally.
Speaker 4:I feel refreshed when I'm here, like there's it's just everybody it's just a lot of really good energy, right, it's very calming, it's relaxing. But everybody it's just a lot of really good energy, right, it's very calming, it's relaxing, but everybody's working real hard. Don't get me wrong.
Speaker 3:But it's family tradition for you guys. You all know how you were brought up and how you accepted and helped other people throughout, and that's. I love that about the bourbon industry. I love it about the people they're hardworking. Love that about the bourbon industry. I love it about the people they're they're hard working. But but you could talk a little bit about you, the hospitality towards the whole community and the other distilleries, knowing that you guys have a certain um, what would you say? Niche into it along with all the other, all the other ones, but um, you know, just wild turkey. And and Jimmy Russell Fred looks at Jimmy almost as his second dad.
Speaker 3:And it's just like because he doesn't look at it like that. But when you know Booker was very hard on Fred, we all know that and you know Fred took him over.
Speaker 5:He wanted everybody to do right. Booker did and make things be right.
Speaker 5:And Jimmy traveled a little longer than Booker did because he was a little younger than Booker did, and make things be right and right. And Jimmy traveled a little longer than Booker did because he was a little younger than Booker. So, yeah, fred, yeah, he always called him his second dad, dad on the road or whatever. Jimmy's a great guy. You can't. You know his family, everybody's family in this distillery, you know, and it's all good and everybody usually likes talking about the bourbon and how it's made and talking to friends and talking to anybody new you meet, because you know what you're talking about and it's easy to talk about. They do better than I do about all the stuff that makes it right.
Speaker 5:I just know how to taste it.
Speaker 3:I think the hospitality, though, is partial. You have that part of it and you understand?
Speaker 2:Oh, for sure, I can talk. There goes my expert.
Speaker 5:Oh yeah, I like to talk to people and meet new people and where they're from, and they always think like we're celebrities. But to me, I don't feel like a celebrity at all. I feel like just a person that enjoys doing what we do and making new friends and talking about your family and stuff. Yeah, it's all good.
Speaker 4:Everybody here is very approachable.
Speaker 3:Well, if you go to the kitchen table. You go with Sandy and you'll go there and all the employees, they all know Sandy, they say hi, she has certain ones she's hung out with at events, and they're all good. And your daughter-in-law is really good at not wanting the spotlight, so you guys are always hanging out.
Speaker 3:You guys always hang out in the back with the employees of the distilleries and kind of create friendships there. I mean, it's just you guys and how you do the business and how you understand throughout time that this is you host the people, because to go on the road it's not an easy thing. When you're traveling and doing all the stuff, it's a, it's a grind. So when people will actually come here and you can do it, that's nice it's even it's a little bit easier to do.
Speaker 5:You're at home, just walk out into your backyard and it's awesome.
Speaker 3:It's really awesome that way. Yeah, so yeah, that's one thing.
Speaker 4:So Saturday night's going to be spectacular. Right, it's a Saturday night.
Speaker 3:It's Saturday night. Saturday night yeah, can't wait, I think we're yeah, saturday, saturday we are in the cigar tent from 4.30 to 5.30. Correct.
Speaker 5:Then we're supposed to be over at this 1850. Now I'm going to come smelling a little stinky 1856.
Speaker 3:We're going to go over to 1856, and then we're coming straight here. I'm going to have to actually we got Febreze, oh no.
Speaker 4:That's nasty stuff, do they?
Speaker 6:have Febreze for cigars man. Wait a second, Sandy, you might be on to something we might have a Febreze, there we go. Let's invent that Febreze sponsorship for the new cigar Cigar.
Speaker 3:What is it? Don't turn it off Febreze. What else?
Speaker 4:stop the breeze, doesn't need your promo.
Speaker 6:What's the trident when the dirty mouth clean it up?
Speaker 4:nobody's done that with a cigar really these people do not sponsor us, they're just messing exactly but they could.
Speaker 5:I can give you a mint a double mint.
Speaker 3:You can always count on Sandy to have mints.
Speaker 4:No, that's the double mint twins.
Speaker 5:They can always count on Sandy to have mints. No, that's the double mint twins. I don't have a twin. They broke the mode on me. There you go.
Speaker 4:You just drink some bourbon and it kills all the bacteria there you go.
Speaker 3:Swish it around. So I guess the last thing do you feel that this week of Kentucky, like always, this has been something for the family, or is it more that it just gets so busy that you know Fred and Freddie have to be here or there and you're kind of like doing you know what? Do you think from the? You know the back workings of the week of Kentucky Bourbon Festival? What does that mean to you? Do you dread it or do you like it, or do you know what actually?
Speaker 5:No, but before COVID it was a lot more things going on. You know we'd have two or three things every day for like the whole week as it was getting worked up to covid and you know it was all good, it would be like a little rushed and stuff. But once you got to where you were going and started talking to people, it was always good but it was just a little hectic yeah, but yeah, you know, like I said, always talking to people.
Speaker 5:It was always good, but it was just a little hectic, yeah. But yeah, you know, like I said, always, talking to people is good. You meet a lot of different people and see their perspective on things and, yeah, I enjoy talking to people. Like my son says, I could talk to the wall. If it talked back. I said I don't need it to it's good.
Speaker 4:So COVID slowed things down a little bit, and that's kind of nice.
Speaker 6:It is. It's not as many things.
Speaker 4:I could do it right now.
Speaker 5:You know, because I don't talk back, I don't have to have no flack from it so it's all good.
Speaker 4:If I talk to the wall, well, this is the first backyard dinner since 2019, right, 2019 was the last one, right, right, and then they stopped it.
Speaker 3:No, well, they did a couple dinners, but they were at the kitchen table.
Speaker 4:Right, right, that's what I need, but you're still having a kitchen table event. So, yes, exactly what I said Tonight we're having one as a matter of fact. Yeah.
Speaker 5:It's called the Supper Club. Yeah, so there's always. You pair different drinks with your different food Kitchen table has awesome.
Speaker 4:I'd love to have gone with you, but I don't want to eat it twice today.
Speaker 2:No, absolutely not. And then we'll be eating it Saturday night too.
Speaker 5:It's good food though.
Speaker 6:You can't go wrong. It's a great setting. It's just a nice.
Speaker 4:I mean you're right in the middle of the distillery tour and everything else right there. You visit all the gift shops.
Speaker 5:It's an awesome sunset right coming through the restaurant.
Speaker 4:Yeah, it's kind of a little high up, so you're looking out over the beautiful view.
Speaker 7:From the kitchen table. He's going to be here.
Speaker 5:Chef Brian, yeah, he'll be, here.
Speaker 7:We met him in New Orleans. Yeah, he's got a place there. Super nice to talk with him.
Speaker 5:He came up the other night to put that cooker thing together that they're going to do stuff with.
Speaker 7:Yeah, he actually did all the chef preparation and cooking for uh uh, four rows.
Speaker 3:Yes, jack rose actually so but, everybody doesn't understand. No, but the jack rose, which I believe is in there, they have chains across, but they are also the main uh chef, the, the chef for kitchen table right, yeah correct, so they just go around. And this is one place it's although it's the kitchen table, you have a spectacular chef and you guys, you get a personal, you actually get a personal relationship with the chefs, right because yeah, he's, yeah, he's super, super good.
Speaker 5:Yeah, and he plays on the bourbon part of it too and freddy's country ham we've made what they call a ham luge, where you dig out a part of the ham and you of it too. In Freddy's Country Ham we've made what they call a ham luge, where you dig out a part of the ham and you have it in your hand and somebody will hold it up to your mouth and you'll pour some bourbon down it.
Speaker 2:But just so you know nobody can record that we know this now.
Speaker 5:No, it depends on who it is. You can record it unless somebody asks you not to, are we?
Speaker 3:doing these, you don't mind. No, we're doing them Saturday. I'm recording it and putting it online. If you do it, I will do it.
Speaker 6:If Sandy makes it, I will do it. We'll have to see if they buy a handbook, did you?
Speaker 3:see the one Randy did that they had to take down. Yeah, I heard.
Speaker 6:I will edit my own editing before I do that.
Speaker 3:How are you going?
Speaker 5:to edit that when.
Speaker 3:I'm recording it. Did I send that to you? Do I still?
Speaker 5:have it. What Didn't I send it to you? Oh yeah, so I probably still have it.
Speaker 3:You probably still have it, I do.
Speaker 5:I figure there will be one time where I'll be able to say, randy, remember this, it's all good and if you like ham and they say it gets the little ham flavor in it. I've not quite tasted the ham flavor in the bourbon.
Speaker 3:Yeah, when it's going. Yeah, It'd have to probably be a little slower. You know, it's almost like what you should make it like. You pour it this way and then let it sit.
Speaker 5:Now, you don't get to do that You've got to just hold it and let it come down. I have no problem. You better bring a clean shirt. Let's see if I could do a whole bottle like that.
Speaker 3:That's my next that that that's my next bourbon chug. I'll just do a whole bottle on the luge oh no, we don't want you going, oh no, we know what happens.
Speaker 5:We don't want to see that nobody wants to clean, clean up after that Well, it wouldn't be a clean up.
Speaker 3:It'd just be a controlled burn.
Speaker 4:That's how you should finish this thing, right? We're almost finished.
Speaker 3:We've got a couple more minutes. I know, I know I'm just teasing you. No, that's not how we should finish this thing. So that's you know everything. Everybody, we are kicking off the Kentucky Bourbon Festival. I would invite anybody down this year if there were tickets left. But there are not, but there's not, but if you want to come down as part of the party, there is so much other stuff to do, like there always is in Bardstown.
Speaker 4:And all the distilleries Every other establishment will have. Everybody will be there afterwards.
Speaker 6:And real quick. Just touch on these couple of releases that are coming today and the next few days from Jim Beam with Booker's Reserve Batch, which is over on the tiny side of the counter. That's a special Booker's release that you're going to start seeing that available, whether it's in your area side of the counter. That's a special Booker's release, that Booker's reserves yeah, you're gonna start seeing that available. Whether it's in your area or not, I can't tell you that, but I know that we picked it up here locally in Bardstown at one of the the liquor stores in Bardstown and the other is the little book infinity bottle, so that both of those just released and are special bottles even in that lineup. You know, little Book lineup obviously great, but this is a special one, as is the reserve of Booker's. So that's sometimes the thing I think people miss and some friends of ours have been down and we know that they come and go, but there is so many great releases during this event for every bridge.
Speaker 6:This year to have these two plus, plus, plus, plus. I'm sure there will be so many good things.
Speaker 5:For sure, it's all awesome.
Speaker 4:They'll be in the local liquor marts and stores in town.
Speaker 6:If you get to come and the Jim Beam tent is always top notch, it is you get to come and the gym being 10 is always top notch.
Speaker 6:I mean when, when they roll in in the box truck and because we helped set up on Tuesday the box trucks come in and the one crate is as big as this top but twice as wide and they have everything professionally done in these crates and they have to use forklifts to get them out of the box trucks and into the, to the, to the grounds, and then put together these amazing displays and, like wait, they put seating areas and greenery, and I mean it's not just a tent, not a tent no, and like, hey, we got stuff here.
Speaker 6:You want to come try it? It's it they. I think that they really try to make the experience of what's at the distillery here. It is in a small scale, that's what I was about to say.
Speaker 7:They actually make it an experience just at their tent area. There is just like if you were to go to the distillery. But they make it sort of even more special because it's at the kentucky bourbon festival for sure, and it's nice just doing it at a smaller scale in grand style and you've got to love, and for the last several years you would definitely say that Beams display has been by far one of the nicest ones.
Speaker 6:And now you're seeing everybody start to chase that carrot, a little bit Like, oh ours wasn't as good, we're going to do more. We're going to do more. So you're starting to see other distilleries up their game on their tents, because you guys came out with a tent that was just like holy crap, this is super nice. So I think everybody's trying to get to that level, which is good.
Speaker 5:Right, always good.
Speaker 3:Yeah, just make sure that this is a great kickoff, but you're going to the festival this year. You will not be let down. We're hoping for, we keep hoping for, a better and better weather aspect, but, like anything else, everything's in tents. You might have to run from tent to tent and hang out in different places, but they've upped the VIP, they've upped all the where everything is, they've upped their food trucks. The whole thing this year is going to be spectacular and we're kicking it off. This morning it's 12.08, but 5 o'clock somewhere else, that's for sure. Cheers, cheers. So remember.
Speaker 5:All right, got a little bit left.
Speaker 3:So wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys Facebook, instagram, youtube X, and then also Apple Podcasts, iheart, spotify, pandora. But just remember, like, listen, subscribe and leave good feedback, so we're here with good friends and that equals bourbon. Remember don't drink and drive.
Speaker 5:Be safe, always be safe and drink responsibly.
Speaker 3:And live your life Uncut and unfiltered, alright, everybody.
Speaker 4:Cheers have a good day.
Speaker 3:Little Steve-O will take. Oh, that's not happening. He probably won't be taking us out. We'll just get out of this, all right, everybody. Thanks for listening. Yes, thanks everybody. Thank you Facebook everywhere.
Speaker 4:Thank you all for having me Thanks.
