Ep 244 - When Does Bourbon STOP being Bourbon

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Welcome to Bourbon Boys.
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Back again.
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Back again like I never left.
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Like we never left.
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I'm here with Brandon Showtime.
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What's going on?
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And we're here with Ryan, the producer.
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Howdy, howdy.
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And he's got the topic this week that we're going to go over.
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So our topic for this week is when does bourbon stop being bourbon?
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Pretty much kind of jumping into essentially finishes.
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As of lately, there's been a lot of releases going off from a lot of distilleries, whether that's small or big, uh, with a lot of different finishes, a lot of um what mezzanara finishes, French Oaks, Amberanas.
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Uh one of the biggest ones recently being the new Angels Envy rye that's finished uh in a stout and Amburana barrel.
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Gross.
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That just sounds gross.
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Yes.
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Sorry, I guess I shouldn't have said that.
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No, that early sounds like dark cinnamon beer to me.
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It sounds horrible.
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It does not sound pleasant by any means.
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Uh, just based off some of the reviews that I have heard so far, it's surprisingly pretty pleasant.
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All right.
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But we don't have a sample, so we can't uh we can't really say whether it's good or not.
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It just gotta take the word.
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I never thought I'd see the day that four roses would do a finished whiskey.
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And we're here.
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Yes.
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It's the end of days, I think.
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And we're we're already into their second their their second series.
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Yeah, what are we doing?
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Yeah, what's the next one?
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It didn't miss it next the first time.
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They got another one.
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Oh, honey.
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It's a honey finish, of course.
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Which I mean, uh at I I would expect it.
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Yeah, it's easy.
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I I would expect it.
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Honey ties into some of their profiles.
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I could you know what I mean.
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I could see especially with a lot of their profiles being floral.
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That's right, right?
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Like I think it goes a lot of four roses, very floral, uh, no matter what yeast you're using or what.
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You guys drink a lot of four.
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You drink a lot of four roses?
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Uh I'm a big fan of four roses single barrels.
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Sure.
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I used to do it before they raised the price.
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Actually, regular single barrels I'm seeing out for like$49.99 right now.
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Not picks.
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Not the picks, but like the regular single bars.
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Yeah, like the Hunterproof or single.
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That's not a bad thing.
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That's always the way it's but you know, like that's a good thing.
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That's not bad.
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I don't drink a ton of four roses, but they're I mean, I couldn't tell you which profile I like best, but like I kind of like that, like you were talking about that red fruit, that kind of stuff.
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The four roses like that's more.
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O's or Vs, probably then.
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Yeah, yep.
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I I'm I'm personally I'm a big fan of the OES K's and the OES Vs.
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Okay.
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I like to get it as funky as I possibly can.
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So I do K's or Q's.
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And that's more what?
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It's more floral, minty to a certain extent.
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Okay.
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But you get a lot of like real.
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I mean there's a lot of there's a a basic thing they put out there that's like uh what what you can expect, but you can get a lot of offshoots from it.
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Oh yeah.
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A lot.
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I mean, that that's the magic of single bags.
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And like ESOs are ones that are like everybody loves OES and OESOs because it's so fruity and berry, and those are good.
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Good, right.
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I I like the more uh oakier kind of cinnamon bomb ones.
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And I I believe those are typically the K's.
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The first one I did was a Q, and it was fantastically strange.
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Yeah.
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Nice.
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Yeah.
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I mean, well, that's like like I said though, that's that's the beauty of single barrels.
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They can they can give you, they can feed you a profile all they want of what it is supposed to be, but it's what you get out of it.
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Right.
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Is it good?
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Is it what are we drinking?
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Uh so what we're drinking today uh is a conviction double oak pick.
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This is from a couple of good buddies of mine.
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Uh they picked this barrel.
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This is a seven-year pick, I would I want to say, I'm pretty positive.
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Um this is from a distillery down in North Carolina.
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Uh they do a bunch of different things.
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They're pretty big on their double oaks.
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Are they sourcing or they're making their own juice?
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Okay.
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Yep.
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Uh distilled, bottled, uh aged everything by them.
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And Conviction's the name of the distillery, or is it like the label?
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Yep.
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Conviction is the name of the distillery.
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What's the proof on this thing?
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Uh, proof on this is only at 104.6.
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Okay.
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So you might as well round up, just call it 105.
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These are your friends that picked this?
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Yes.
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Uh, so I watched this couple, they go by the name Bourbon Theory.
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Uh uh, I'll I'll give them a shout-out.
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Uh Bourbon Theory on all platforms.
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Uh, it's a father and son channel.
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Nice.
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Uh they do a bunch of different reviews and so forth uh on YouTube.
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Um, shout out to those guys.
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Yep.
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Met up with the with the dad Bill a while back ago.
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Uh he's got family up here in more northern Wisconsin.
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So he was up here around 4th of July time.
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Uh brought him over to IRAs for an evening, typical Wednesday night.
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And uh by the time he left, he ended up giving me one of these.
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Very nice.
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And uh I've thoroughly enjoyed it ever since.
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Yeah, that's good.
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This is uh, you know, sticking with the theme of the the topic tonight being finishes.
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This is about the most basic finish you can get from any distillery on the market currently, just a standard double oak.
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Which is cool for me because that's my favorite.
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Double oak's my favorite if we're gonna finish anything.
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Double oak is what I would lean into.
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Because I prefer oaky.
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Like I like a heavy oak.
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You can still get heavy oak from other finishes.
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I agree, I agree.
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But consistently that I like for your profile, but just a basic double oak, absolutely.
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No, I I I I totally get it.
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Uh, me personally, I don't own a lot of finished products, but the few that I do, uh, I do enjoy.
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Um my favorite finished product, I would probably have to say, would be a good French oak.
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There have been some French oaks I liked, but I have liked a couple.
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Uh yeah, there's some some about that French oak process that I I just thoroughly enjoy quite a bit.
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Uh the profile that you get off of it.
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Uh whether it's the nose or the profile in general, the taste.
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Do you know what the double oak is on this?
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I do not.
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As in like what the secondary barrel is, uh, I unfortunately do not.
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Uh yeah, that's something I generally.
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Generally speaking, I don't love double oak stuff.
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Okay.
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This one's got a little bit of a hay thing going on, earthiness that doesn't jive with me personally.
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Okay.
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I kind of like that in there.
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See, now see, this is gonna be something, in my opinion, this is kind of similar to Detling.
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So I I could understand why you're not gonna like this.
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This definitely has a craftiness to it.
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Uh the juice is a little bit older.
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Like I said, it's only uh between six and seven years old.
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I I do want to say it is on that seven-year-old side.
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Um but yeah, there there is a very craftiness behind it.
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Um I wonder if it's pot or column stilled.
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That's something I am not a hundred percent sure of it.
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Because that means a lot.
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Because it's got a lot of I can find out rough edges.
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Yep.
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Column still seen tends to be cleaner.
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See, I like this.
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I can drink this.
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It would not be my jam.
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Which is fair.
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I'm trying to be as nice as I possibly can.
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And you're not usually a double oak guy.
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I'm not.
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Double oak tends to have a especially certain oaks, tend to give it a flavor profile that tastes younger to me.
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Uh, which I don't toasted stuff most of the time.
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Gives off a younger flavor to me personally, so I I tend to stray away from those.
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Although we did pick a great double oak from Old Louisville this year.
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I was saying double oak is usually my favorite of those.
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Um I do like dark arts.
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Uh, was it Mizanara?
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The Japanese wood.
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Like the heat, I thought they did a great job.
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That one was pretty good.
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See, my problem with finishing as a whole, like as we're as the topic we're talking about, I feel like a lot of people take bad whiskey.
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I think that's why.
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Slap lipstick on it.
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Like, why did you need to change the flavor?
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Right?
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There's a reason why you didn't just put this out in a single barrel or a batch thing.
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Right.
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And it's because you got Which I get.
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I I mean if you gotta save it, you gotta save it, but you know.
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So they are a pot distilled.
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That makes sense.
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I get it then.
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Yeah.
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You definitely get that craftiness, that punk.
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Yep.
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I mean, but see, to me, I like that.
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I enjoy that.
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And I I don't enjoy that on all whiskeys, uh, whether it be bourbon or rye, but there are certain ones that I do really enjoy.
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This being one of them, Deadly being another one of them.
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Um, they're just there there's something about it.
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You you typically get a lot of those like chocolate uh malty kind of grain forward notes.
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I personally would say my flavor uh problems and my dislike for this is very distinctly different than what I don't like about detling.
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Okay.
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I think detling the malty chocolatey thing is very different than this has more of an earthiness.
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Sure.
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I don't think there's as much earthy with that, but if it's pot-stilled, I don't like like Blond Brothers stuff most of the time.
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I love Blond Brothers and whatever thing they do down there, but their pot-stilled stuff just doesn't agree with my palette most of the time.
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It's just very earthy stuff.
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Pot still can be very hit or miss for a lot of people.
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It's just not my thing.
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Yeah.
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And see, unfortunately, I'm a smoker, I've been a smoker for a long time, so my palate's gonna be complete.
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Midnight smoker.
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I mean, I yes.
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Oh, yes.
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Uh my palate's gonna be significantly different from a lot of people.
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Um, you know, so what I may get off of a glass, you may not get.
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But my profile can also be altered because of the fact I do smoke.
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You mean smoke?
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Change your own.
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Cigarettes.
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Yes.
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Smoking, anything will change your alter your uh profile no matter what it is.
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I had a couple cigarettes at Willie Nelson.
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I think that's only right.
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Yeah.
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Got to.
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You gotta pay respects.
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I wish I had a cigar.
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That would have been nice.
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You're a cigar guy.
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I am a cigar guy.
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What do you like to smoke?
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Huh?
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What do you like to smoke?
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Uh most time with Fuentes or uh The Judge.
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Yeah.
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That's my go-to.
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I'm a Rocky Patel guy.
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I usually Rocky Patel.
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Okay.
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Rocky Patel's good.
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Yeah.
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Thank you.
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I honestly I like a little more mild.
00:12:57.039 --> 00:12:57.440
I do too.
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I like a little mild cigar.
00:12:58.879 --> 00:13:07.440
I pre I prefer a shorter, uh, a shorter cigar to because I don't want a full, I'm not trying to sit down and have a full two-hour smoke sesh.
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Yeah, I don't want no dog turret in my mouth.
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No.
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Like, I don't need all that.
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I've had some that tasted like smoking chicken bones.
00:13:13.039 --> 00:13:13.360
Yep.
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But that's not good.
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It's not a good experience.
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No.
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No.
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So the second thing we've corn is uh maple finished.
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Maple is easily one of my least favorite flavors.
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Maple finished uh Starlight that I picked.
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Okay, here we go.
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105 proof.
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Maple's one of your least favorite?
00:13:38.080 --> 00:13:38.399
Wow.
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I just don't like the flavor.
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You like honey?
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I don't like honey.
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Oh, you don't like the honey finished stuff?
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No.
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No, this is not my jam.
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Like drinking breakfast.
00:13:51.279 --> 00:13:54.799
Um sorry, Canada.
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This is really not my thing.
00:13:59.279 --> 00:14:01.600
Or uh what is it, uh, New Hampshire?
00:14:01.919 --> 00:14:05.039
Who has all the maple syrup?
00:14:07.200 --> 00:14:08.879
I'd be Canada.
00:14:09.120 --> 00:14:12.000
And I mean, I know Canada's a big dog, but we should be eating the US.
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Whatever.
00:14:13.919 --> 00:14:15.120
Can I have the cat back then?
00:14:16.960 --> 00:14:20.480
Like I heard cat, and I'm like, I do not have a cat with me.
00:14:20.799 --> 00:14:21.039
Cat.
00:14:21.919 --> 00:14:22.480
No cat.
00:14:29.279 --> 00:14:38.240
So you're telling me if I buy a bunch of uh certain product and finish it myself in a maple barrel, you're not gonna want one?
00:14:38.879 --> 00:14:39.919
I won't want one.
00:14:40.000 --> 00:14:42.080
I'll get one, but I won't want one.
00:14:43.919 --> 00:14:45.200
This is a big difference.
00:14:45.440 --> 00:14:49.759
What George Cheese Stag or uh not George Cheese Stag, George uh Stag Jr.
00:14:50.080 --> 00:14:51.519
or what everybody else does.
00:14:51.759 --> 00:14:52.399
Yeah, they love that.
00:14:52.720 --> 00:14:54.879
Eagle Rare, Stag, Weller.
00:14:55.440 --> 00:15:04.000
One of the uh a bourbon group in uh Texas is gonna do a uh big red finished bourbon.
00:15:04.799 --> 00:15:05.759
The soda?
00:15:07.279 --> 00:15:08.639
Somebody aged big red?
00:15:09.039 --> 00:15:10.399
Well, they had syrup in a barrel, right?
00:15:10.480 --> 00:15:17.600
And so then they took big red syrup, put it in a barrel, and then dried the barrel out and then refilled it.
00:15:17.759 --> 00:15:20.320
I'm not sure how much of a that's gonna be interesting.
00:15:20.399 --> 00:15:21.200
That's interesting, right?
00:15:21.519 --> 00:15:22.879
Because that's real sweet, real sugary.
00:15:22.960 --> 00:15:29.840
I'm not sure how much of a uh uh what's gonna be left in the barrel just from putting it.
00:15:30.080 --> 00:15:31.679
I don't know how long they let it age and stuff.
00:15:31.759 --> 00:15:32.480
Like, you know what I mean?
00:15:32.559 --> 00:15:36.799
Like to soak into that and I mean that's something you have to like let it sit for a while.
00:15:36.879 --> 00:15:37.759
You can't just let it roll.
00:15:38.240 --> 00:15:38.399
Right.
00:15:38.720 --> 00:15:40.399
I would assume, I would assume it's separate.
00:15:40.559 --> 00:15:43.759
I mean that's a very concentrated flavor though, if it's in syrup form.
00:15:43.919 --> 00:15:44.480
Right.
00:15:44.799 --> 00:15:50.639
So now you're thinking is it the barrel that's doing it or the concentrated syrup that's left over?
00:15:50.879 --> 00:15:58.799
I think they're at that point with that with that kind of a well, like with with finishing it like that, it's definitely gonna be influenced by the syrup heavily.
00:15:58.960 --> 00:15:59.840
I think that's what they're trying to do.
00:16:00.159 --> 00:16:01.759
Are you talking about wet barrels?
00:16:02.080 --> 00:16:03.519
Are we talking about wet barrels?
00:16:03.759 --> 00:16:08.399
I mean wet wet or dry at that point when you're using something like that.
00:16:08.480 --> 00:16:11.039
I think it's it's I think that's so sweet that it would just be.
00:16:19.360 --> 00:16:27.519
Like this starlight's like they do good stuff, and like even for a maple, I would say this is probably a good maple because it's subtle and but flavor-wise, not for me.
00:16:27.759 --> 00:16:29.360
It is very subtle.
00:16:30.639 --> 00:16:32.720
I used to do like it's not heavy.
00:16:33.360 --> 00:16:34.559
Three starlights a year.
00:16:35.840 --> 00:16:38.879
And then I'd have stopped going because I couldn't sell them.
00:16:39.440 --> 00:16:43.120
So now I have tons of starlight in my house.
00:16:43.679 --> 00:16:46.799
I've never been a big starlight guy personally.
00:16:49.679 --> 00:16:50.240
You know what I mean?
00:16:50.320 --> 00:16:53.759
Like to me, they're one of those, like when I see them, like there's so many labels.
00:16:54.080 --> 00:16:54.240
Yeah.
00:16:54.559 --> 00:16:56.000
Oh yeah, there's a ton of different things.
00:16:56.399 --> 00:16:57.279
I'm not reading all that stuff.
00:16:57.519 --> 00:16:59.840
They put too much stuff out right at once.
00:17:00.399 --> 00:17:02.159
That's when they just flooded the market.
00:17:02.320 --> 00:17:02.960
Right.
00:17:05.680 --> 00:17:06.240
Alright.
00:17:06.720 --> 00:17:07.920
What else we got?
00:17:10.720 --> 00:17:26.880
So yeah, I mean, essentially with you know, sticking with the thing with finishing is uh are distilleries getting increasingly creative with secondary maturations, or are we just seeing the same thing over and over and over again?
00:17:27.200 --> 00:17:30.240
From which one to the next.
00:17:30.799 --> 00:17:33.359
I think we're seeing a lot of different stuff, which is fun.
00:17:33.599 --> 00:17:39.759
Uh like we talked about before, like Dark Arts is they did they finished what was it, 1918, you said?
00:17:40.000 --> 00:17:40.640
19, I think.
00:17:40.799 --> 00:17:42.720
19 years, like people are losing their minds.
00:17:43.359 --> 00:17:44.720
People are losing their minds.
00:17:45.039 --> 00:17:49.680
I mean, you look at you let uh look at NDPs also like uh Barrel.
00:17:50.799 --> 00:17:53.359
Barrel does an absurd amount of finishing.
00:17:53.519 --> 00:17:58.240
I thought Barrel was on its last legs and it was gone, it was done, and then they just come back.
00:17:58.400 --> 00:17:58.799
Mm-hmm.
00:17:59.119 --> 00:18:00.480
I thought they were sold to somebody else.
00:18:00.720 --> 00:18:18.319
They just didn't, I mean, or they not just did, but uh one of the most recent products I remember seeing from them as far as finishing goes, I think it was like what, like a 20-year-old light whiskey, but it was finished in like uh like two or three different barrels, and it was hazmat.
00:18:19.440 --> 00:18:30.000
You know, like there's there's a lot of places out there that are doing crazy things when it comes to finishing, but then at the same time, is it anything that's actually selling?
00:18:30.240 --> 00:18:31.200
Yeah, I don't know.
00:18:31.519 --> 00:18:36.480
To me, I have I'm in a very weird place when it comes to finishing.
00:18:37.200 --> 00:18:47.440
I get real weirded out at the fact that they're taking, I think, probably not great whiskey and putting it in there and trying to finish it and sell it to people and tatering it out and doing all these things.
00:18:47.519 --> 00:18:47.759
Yep.
00:18:47.920 --> 00:18:51.599
But then I think there are other places like Onyx and Amber that does a really good job.
00:18:51.680 --> 00:18:56.160
They do it very subtle, they do it very small, they don't do a ton of them.
00:18:56.240 --> 00:18:59.440
I mean, if you do them one-offs, I think it's good.
00:18:59.680 --> 00:19:10.960
I like, but if your whole world is based off finished stuff, I think coming back to Buffalo Trace, like their single oak project, the way they do that, I think makes a lot of sense.
00:19:11.039 --> 00:19:11.759
And I think that's fun.
00:19:11.839 --> 00:19:14.240
You're getting a 375, they're trying something different.
00:19:14.480 --> 00:19:15.599
That's not finished though.
00:19:15.839 --> 00:19:16.480
No, I get that.
00:19:16.559 --> 00:19:17.759
I'm just thinking of different stuff.
00:19:17.920 --> 00:19:20.559
Like they're trying, they're trying different stuff, so I think that's the way you do it.
00:19:20.720 --> 00:19:23.119
Kind of like trying different oaks with that one-off stuff.
00:19:23.200 --> 00:19:25.920
I think this that stuff is then more interesting to me.
00:19:26.240 --> 00:19:34.079
If it's if it's a mass-produced, then like I'm I will say that's what I do like about uh dark arts and what they're gonna be doing now with their new packaging.
00:19:34.240 --> 00:19:40.079
They're offering 375s and 750s of a lot of their like core products.
00:19:40.240 --> 00:19:41.359
Yeah, it makes sense.
00:19:41.599 --> 00:19:46.720
Um in my opinion, I I think that's really good for marketing.
00:19:47.440 --> 00:20:00.559
Uh, because then it allows people to actually try your product without paying full price and getting sucked into it, and then next thing you know, you're 70, 80 to$100 into a full bottle.
00:20:00.720 --> 00:20:01.039
Correct.
00:20:01.200 --> 00:20:03.839
You crack it, try it, and you're like, this is a drain pour.
00:20:04.799 --> 00:20:05.359
I like this.
00:20:05.519 --> 00:20:07.119
It also allows you to get through more stuff.
00:20:07.200 --> 00:20:08.240
Like you know what I mean?
00:20:08.319 --> 00:20:08.960
So you can try more stuff.
00:20:09.200 --> 00:20:09.359
Absolutely.
00:20:09.519 --> 00:20:15.200
I wish there were a lot more distilleries that would put out, especially when it comes to their experimental stuff.
00:20:15.440 --> 00:20:15.839
Exactly.
00:20:15.920 --> 00:20:24.799
I'm rather, you know, rather be expend uh experimental or just their typical finishing lines, put it out in smaller yeah, much more into that.
00:20:25.039 --> 00:20:25.279
Badges.
00:20:25.359 --> 00:20:25.440
Right?
00:20:25.519 --> 00:20:30.160
I'd be much more than a smaller, or not smaller batches, but you know, smaller, smaller uh bottlings.
00:20:30.559 --> 00:20:40.559
Uh so then when somebody doesn't like it, they're not heavily invested right into the full amount of what a 750 would cost or a 700.
00:20:40.799 --> 00:20:42.799
Do you buy you you don't buy a lot of finished product?
00:20:43.200 --> 00:20:43.599
No, no.
00:20:44.640 --> 00:20:45.119
You don't either.
00:20:45.279 --> 00:20:48.160
When it comes to finished products, I get that.
00:20:48.319 --> 00:20:51.519
But you don't you don't when you do picks, you don't usually pick finished.
00:20:53.519 --> 00:20:56.079
I don't want to hear Dan Pieper's mouth when I picks out finished.
00:20:56.480 --> 00:20:58.160
Oh, you picking that finished shit.
00:20:58.960 --> 00:21:01.119
I hey man, if it shout out to Peeper.
00:21:01.359 --> 00:21:03.039
If it tastes good, it tastes good.
00:21:03.200 --> 00:21:06.640
I'm like, dude, you work at bourbon 30.
00:21:06.720 --> 00:21:08.640
Yeah, everything you put out is finished.
00:21:08.720 --> 00:21:12.079
The same thing I tell him, but he, why are you drinking all them chemicals?
00:21:12.240 --> 00:21:14.960
You're chasing your whiskey with Dot Mountain Dew.
00:21:19.119 --> 00:21:20.880
Uh that's like a preservative, I think.
00:21:21.279 --> 00:21:22.400
He's preserving himself.
00:21:23.119 --> 00:21:25.039
Good old yellow die number seven.
00:21:25.200 --> 00:21:25.759
Right.
00:21:28.720 --> 00:21:30.000
The beeping just went off.
00:21:30.480 --> 00:21:31.359
No, again.
00:21:31.680 --> 00:21:32.559
It's gonna come back.
00:21:34.079 --> 00:21:38.559
Mind you, this beeping we're hearing is not a fire uh alarm or something.
00:21:38.720 --> 00:21:40.720
We believe it is we think it's a kid's toy.
00:21:40.960 --> 00:21:42.000
Probably a kid's toy.
00:21:42.319 --> 00:21:45.039
Somebody stashed something and it's beeping, it's probably on its last leg.
00:21:45.279 --> 00:21:47.119
It's probably a watch or something down there.
00:21:49.200 --> 00:21:50.160
Fun times.
00:21:51.200 --> 00:21:51.920
Yeah, kids.
00:21:52.319 --> 00:21:52.640
Kids.
00:21:55.200 --> 00:21:58.160
At least I don't have to worry about my fourth nanny this summer.
00:22:00.960 --> 00:22:01.759
Fourth?
00:22:02.160 --> 00:22:02.799
Yeah.
00:22:03.839 --> 00:22:04.319
Damn.
00:22:04.559 --> 00:22:08.240
Well, the first one had a medical procedure, so she couldn't lift the kids anymore.
00:22:09.440 --> 00:22:13.279
Which was good because she wasn't cleaning the mac and cheese pots when she came over.
00:22:13.599 --> 00:22:15.200
What do they need lifted for to begin with?
00:22:15.359 --> 00:22:16.240
That was my next question.
00:22:16.480 --> 00:22:18.559
They're all damn near grown-ass kids.
00:22:18.960 --> 00:22:19.599
Grown-ass kids.
00:22:20.160 --> 00:22:22.160
They can all grown-ass kid walk her ass kids.
00:22:22.319 --> 00:22:25.519
She had hernia, so she couldn't she couldn't watch them anymore.
00:22:25.839 --> 00:22:34.400
The second one, her uh her abuela went to uh rehab, so she had to go watch she had to go watch her cousins.
00:22:34.640 --> 00:22:35.680
That's understandable.
00:22:35.920 --> 00:22:37.200
Family before everything.
00:22:37.440 --> 00:22:39.680
Um Yeah, the last one we had.
00:22:40.640 --> 00:22:42.640
She washed your pots and pans.
00:22:43.119 --> 00:22:45.359
We might have to talk about pre-hearing processes.
00:22:45.599 --> 00:22:46.559
But that was that was about it.
00:22:46.799 --> 00:22:48.480
We might have to talk about hiring processes.
00:22:48.960 --> 00:22:49.839
She did a good job with them.
00:22:50.000 --> 00:22:54.480
The second one was uh like 20 and she would fall asleep with them.
00:22:54.799 --> 00:22:56.559
She'd be laying here and she'd fall asleep.
00:22:57.039 --> 00:22:58.960
I mean, as long as they're asleep before she goes.
00:22:59.200 --> 00:23:00.240
She was they weren't asleep.
00:23:00.319 --> 00:23:00.799
They were awake.
00:23:01.119 --> 00:23:02.160
No, they're not sleeping.
00:23:02.400 --> 00:23:02.880
Are you kidding me?
00:23:03.039 --> 00:23:05.680
I was paying her$20 an hour to take naps at my house.
00:23:06.640 --> 00:23:07.119
Could you?
00:23:07.440 --> 00:23:07.759
I mean.
00:23:08.079 --> 00:23:09.839
We should have a nanny tryout.
00:23:10.640 --> 00:23:13.680
We should like post about it and like have people come try out.
00:23:13.839 --> 00:23:15.119
And like have voting panels.
00:23:15.440 --> 00:23:16.559
Like having interns we get.
00:23:16.960 --> 00:23:17.440
Yes.
00:23:18.000 --> 00:23:18.640
Yes.
00:23:19.119 --> 00:23:20.400
I have a I listen to a podcast.
00:23:20.799 --> 00:23:21.759
Put them situations.
00:23:22.079 --> 00:23:23.119
Rapid sessions of interviews.
00:23:23.759 --> 00:23:23.839
Yes.
00:23:24.319 --> 00:23:24.880
I listen to a podcast.
00:23:26.400 --> 00:23:27.680
Intern Olympics every year.
00:23:27.839 --> 00:23:28.079
Yeah.
00:23:28.240 --> 00:23:36.559
So they put interns to uh various podcasts is called Legion of Skanks, so it's That sounds like a Chad Huffman spectrum.
00:23:36.640 --> 00:23:38.000
That's a c'est a comedy podcast.
00:23:40.319 --> 00:23:41.039
I can see it.
00:23:41.200 --> 00:23:42.319
Well, I hope it's nonfiction.
00:23:42.400 --> 00:23:49.839
You know, I hope it's not a nonfiction pod like Maple is definitely not up there for me as finishes.
00:23:50.079 --> 00:23:50.400
Okay.
00:23:51.359 --> 00:23:57.119
I guess it's hit or miss because like I've I've had some maple finishes like uh Jack.
00:23:57.279 --> 00:23:57.599
Sure.
00:23:57.839 --> 00:24:02.960
Jack did their their well no, I can't even say it was a uh maple finish, it was just table syrup.
00:24:03.119 --> 00:24:04.720
Yeah, it was a table syrup finish.
00:24:04.960 --> 00:24:05.359
Didn't like it.
00:24:05.599 --> 00:24:07.279
I thought it was I mean it's Jack.
00:24:07.519 --> 00:24:08.960
Yeah, I get it, but I still didn't like it.
00:24:09.119 --> 00:24:10.559
I enjoy it quite a bit.
00:24:10.880 --> 00:24:15.359
But uh I can't say that I've had too many maple finishes, yeah.
00:24:15.839 --> 00:24:20.400
I did not like the Jack new uh Angel Share the high the high angel share.
00:24:21.119 --> 00:24:22.480
No, no, tell me more.
00:24:22.640 --> 00:24:25.599
I had it at uh uh a bottle share last weekend it to me.
00:24:25.680 --> 00:24:30.640
It just tasted like it was almost like uh uh tire rubber.
00:24:30.880 --> 00:24:31.279
Really?
00:24:31.519 --> 00:24:33.519
It was so uh abrasive.
00:24:33.759 --> 00:24:34.319
Huh.
00:24:35.359 --> 00:24:37.200
It is pretty, it is up there improved too.
00:24:37.359 --> 00:24:38.720
It's like almost 140, I think.
00:24:38.960 --> 00:24:40.240
Yeah, it's up there.
00:24:40.480 --> 00:24:41.039
I love jack.
00:24:41.200 --> 00:24:43.119
Yeah, I was just saying, so it's uh for you.
00:24:43.359 --> 00:24:43.839
I was very upset.
00:24:44.079 --> 00:24:48.240
And that's that's hard that because I've heard a lot of people praising it too.
00:24:48.559 --> 00:24:50.319
But at the same time, are we?
00:24:51.440 --> 00:24:53.599
I've heard I listened to two podcasts on the way home.
00:24:53.759 --> 00:25:00.480
I thought you were gonna say Tupac for Matt MashUp Podcast and uh Bourbon Barrel Talk.
00:25:00.720 --> 00:25:06.720
And they both were mashup said pass, and all of them said pass.
00:25:08.079 --> 00:25:15.440
Uh Bourbon Barrel Talk seemed to have a little better, but I think a lot of those podcasts try to be as nice as they can be.
00:25:16.000 --> 00:25:21.440
They don't want to shit on anything, which is uh not what I'm about.
00:25:21.519 --> 00:25:24.319
I'm always about shitting on things if it needs to be shit on.
00:25:24.960 --> 00:25:26.000
Clearly.
00:25:26.559 --> 00:25:27.519
What is this?
00:25:27.759 --> 00:25:29.359
Uh besides barrel whiskey.
00:25:29.599 --> 00:25:31.839
So, yeah, this is a barrel pick.
00:25:32.160 --> 00:25:35.759
Um this is a Madeira finish.
00:25:36.240 --> 00:25:43.039
So I'm pretty confident this is just an American whiskey finished in Madeira barrels.
00:25:43.279 --> 00:25:47.200
Um, there's nothing on it that states What do you know about Madeira?
00:25:47.759 --> 00:25:48.799
Not a lot.
00:25:48.960 --> 00:25:50.319
Not a lot at all.
00:25:50.559 --> 00:25:51.759
Uh I know it's a wine.
00:25:51.920 --> 00:25:58.400
Obviously, majority of the finishes that happen are X-wine barrels of some sort or X wine casts.
00:25:58.480 --> 00:26:01.359
Isn't that a character that uh Tyler Perry does?
00:26:02.079 --> 00:26:03.359
Made Madea.
00:26:03.599 --> 00:26:04.000
Madea.
00:26:04.400 --> 00:26:05.680
Yeah, that is Madea.
00:26:06.799 --> 00:26:08.240
Like where your head's at, big dog.
00:26:08.480 --> 00:26:09.039
That's pretty close.
00:26:09.359 --> 00:26:10.480
You were close, you were damn close.
00:26:10.720 --> 00:26:11.200
You watch it.
00:26:11.279 --> 00:26:11.680
Damn close.
00:26:12.400 --> 00:26:14.079
You're watching a lot of Madea, are you?
00:26:14.240 --> 00:26:14.559
Huh?
00:26:14.720 --> 00:26:15.839
You watch a lot of Madea.
00:26:15.920 --> 00:26:17.279
I've seen some Madea.
00:26:19.920 --> 00:26:22.400
So yeah, there's there's a lot of fruitiness on this.
00:26:22.480 --> 00:26:23.440
It's very sweet.
00:26:23.599 --> 00:26:24.720
Even for a light whiskey.
00:26:25.200 --> 00:26:25.920
Oh, very sweet.
00:26:26.240 --> 00:26:32.480
For for what I believe it to be just a light whiskey finished in Madeira barrels or cask.
00:26:32.720 --> 00:26:36.400
It's uh it's pretty palatable, in my opinion.
00:26:36.559 --> 00:26:45.759
It's one of the better uh finishes of any sort that I've had, whether it be rye, bourbon, or I guess light whiskey.
00:26:47.839 --> 00:26:50.480
There's not there's not a ton to the nose like you get.
00:26:51.200 --> 00:26:55.440
For me personally, I get kind of like some some apricot.
00:26:55.839 --> 00:26:57.519
It's very stringent to me.
00:26:58.079 --> 00:26:59.839
That's probably the light whiskey.
00:27:02.880 --> 00:27:03.359
Mm-hmm.
00:27:05.039 --> 00:27:09.200
Because you don't you don't get a ton of like bourbon characteristics.
00:27:09.279 --> 00:27:11.279
Yeah, I'll say this is or a lot of barrel influence.
00:27:11.519 --> 00:27:13.759
Right, yeah, this is very weird to me.
00:27:13.839 --> 00:27:17.599
Like it's it's light on the palate, it's fruity, uh, it's sweet.
00:27:17.920 --> 00:27:24.720
Not that it's a huge accomplishment, but you can blindfold me and put nose plugs in me, and I would still be able to pick a light whiskey out of a lineup.
00:27:24.960 --> 00:27:25.359
Yeah.
00:27:25.839 --> 00:27:30.000
But at the same time, I mean it's 123 proof.
00:27:30.480 --> 00:27:34.720
Uh so I mean, but for a light whiskey, I hope it has some proof behind it.
00:27:34.799 --> 00:27:35.119
Yeah.
00:27:35.440 --> 00:27:41.440
But yeah, Gene Nasmith at Cat's Eye still thinks light whiskey is the next uh the next big thing.
00:27:41.599 --> 00:27:44.400
Of course he thinks Dickle's the next big thing, too.
00:27:45.279 --> 00:27:47.599
That would be an interesting take.
00:27:48.480 --> 00:27:53.759
From what I've heard, some of the best rye on the market was some dickle barrels.
00:27:54.000 --> 00:27:55.920
I mean, I could see their rye being okay.
00:27:56.000 --> 00:27:57.119
I haven't had a lot of it.
00:27:57.440 --> 00:27:59.039
Because it's extremely limited.
00:27:59.119 --> 00:28:03.119
They did a very short, short run of it and never did it again.
00:28:03.359 --> 00:28:08.079
But the rye, the rye would be it's not using the same grains they use for bourbon.
00:28:08.240 --> 00:28:10.160
The bourbon has a very distinct profile.
00:28:10.799 --> 00:28:12.880
It's very off-putting to certain people.
00:28:13.119 --> 00:28:13.680
It is.
00:28:13.920 --> 00:28:19.039
The only deco barrels that I've ever cared for, typically around like 16 years or older.
00:28:19.279 --> 00:28:20.160
They gotta be older.
00:28:20.240 --> 00:28:20.480
Yeah.
00:28:20.640 --> 00:28:21.200
Yeah.
00:28:21.519 --> 00:28:24.400
That's when that minerality really starts to fade off.
00:28:25.519 --> 00:28:27.279
But then at the same time, yeah.
00:28:27.519 --> 00:28:34.240
At the same time, I really wish you could get them at like a true cast strength because they're always watered down.
00:28:34.400 --> 00:28:35.039
Yeah.
00:28:36.000 --> 00:28:36.880
Well, they're excuse me.
00:28:36.960 --> 00:28:38.559
They're not if you get them in an NDP.
00:28:38.640 --> 00:28:40.079
A lot of NDPs have dickle.
00:28:40.319 --> 00:28:40.480
Okay.
00:28:40.720 --> 00:28:42.240
You can get cast strength there.
00:28:42.640 --> 00:28:45.279
It doesn't really change though, to be honest with you.
00:28:45.519 --> 00:28:53.119
Even at cast strength, it's not, it's still you get that huge minerally Flintstones vitamin E vibe to it.
00:28:53.920 --> 00:28:57.279
I don't I don't know if I've ever owned a bottle of Dickle.
00:28:57.440 --> 00:28:58.400
I've never owned any.
00:28:58.559 --> 00:29:01.519
I've tried a few as far as like single barrels go.
00:29:01.920 --> 00:29:05.039
And so some of the single barrels that I've had have been really, really good.
00:29:05.279 --> 00:29:09.519
Woodman's did a really good one that was 15 or 16 years, like two years ago.
00:29:09.759 --> 00:29:20.640
And what what what drives me crazy to a Dickle is the fact that they have a standard like 15-year-old that's a shelf product and it's like$250.
00:29:21.039 --> 00:29:21.359
No.
00:29:22.160 --> 00:29:29.599
Or you can buy a single barrel, like a single barrel pick from some group or somewhere, and it'd be 90 bucks.
00:29:29.839 --> 00:29:30.559
Isn't that wild?
00:29:30.720 --> 00:29:30.880
Yeah.
00:29:30.960 --> 00:29:31.839
It's probably not a good business.
00:29:32.240 --> 00:29:34.799
And it'd be at least minimum of like 16 years.
00:29:34.960 --> 00:29:35.200
Right.
00:29:35.359 --> 00:29:40.000
The dickle bourbon they put out a couple years ago was actually pretty decent.
00:29:40.160 --> 00:29:40.640
It was.
00:29:41.920 --> 00:29:43.839
I think it was like seven or eight years old.
00:29:44.079 --> 00:29:44.400
Okay.
00:29:44.559 --> 00:29:46.319
And the minerality wasn't crazy.
00:29:46.799 --> 00:29:47.039
Okay.
00:29:48.960 --> 00:29:49.440
Who knows?
00:29:49.839 --> 00:29:53.519
Maybe it could be, you know, maybe it could be somebody to watch out for.
00:29:53.759 --> 00:30:02.559
They I I mean, obviously, they they've got to know that they have not been a popular distillery for a lot of people for quite some time.
00:30:03.039 --> 00:30:07.839
I think they are, but I think you would expect for them to make changes to either niche.
00:30:10.079 --> 00:30:11.440
Tennessee drinks a lot of dickle.
00:30:11.599 --> 00:30:14.960
That is like when you're in Tennessee, there's a big on jack and dickle and jack and dickle.
00:30:15.599 --> 00:30:17.119
Big, big on jack and dickle.
00:30:17.359 --> 00:30:24.240
So I don't think it's gonna blow up in Wisconsin, but maybe in the southeast and that kind of stuff.
00:30:24.400 --> 00:30:33.519
I think their their problem is do they move away from their their home um market and like their home who loves them now to try to get you a broader audience.
00:30:34.319 --> 00:30:36.079
But if you're making enough now, why do you move?
00:30:36.240 --> 00:30:36.640
That's it, right?
00:30:36.880 --> 00:30:37.279
That's very true.
00:30:37.519 --> 00:30:38.880
And that's a hard choice to make, right?
00:30:38.960 --> 00:30:40.480
Like do we do we risk it when we're good?
00:30:40.880 --> 00:30:46.799
Or open it up and they did that bourbon, so maybe they're trying to reach out, but they haven't done it a whole lot.
00:30:47.039 --> 00:30:53.759
No, especially with distilleries and uh producers, I I would go as slowly as I could.
00:30:54.000 --> 00:31:01.440
I have a different stuff, like I think it takes time to get uh what one of the second, third, or fourth oldest.
00:31:02.000 --> 00:31:02.960
Like legacy brand for sure.
00:31:03.119 --> 00:31:03.759
Yeah, come out.
00:31:04.079 --> 00:31:06.319
Definitely in the conversation, yeah, definitely in the conversation.
00:31:06.559 --> 00:31:10.799
Obviously, especially when you talk like American whiskey, like they're absolutely in the conversation.
00:31:11.440 --> 00:31:13.519
Dickle's been around for a very long time.
00:31:15.039 --> 00:31:15.519
Mm-hmm.
00:31:15.759 --> 00:31:17.599
Now you have what Tennessee distilling.
00:31:17.839 --> 00:31:19.839
But guys that drink Dickle, like they love it.
00:31:19.920 --> 00:31:20.160
Yeah.
00:31:20.319 --> 00:31:21.279
Like they swear by it.
00:31:21.440 --> 00:31:22.640
Oh, yeah, absolutely.
00:31:22.960 --> 00:31:24.799
So to you know, teach their own.
00:31:25.119 --> 00:31:28.880
Somebody tried to give me an artist in spirits distilled whiskey.
00:31:29.039 --> 00:31:30.480
You know what artists in spirits is?
00:31:30.720 --> 00:31:31.200
Nope.
00:31:31.359 --> 00:31:33.279
Uh at Old Louisville last week.
00:31:33.359 --> 00:31:34.319
He was like, I'll try this.
00:31:34.559 --> 00:31:34.960
It's good.
00:31:35.359 --> 00:31:35.920
Nope.
00:31:36.400 --> 00:31:38.640
Are they finishing anything at Old Louisville?
00:31:39.440 --> 00:31:41.359
Finishing like anything they're bringing in.
00:31:41.440 --> 00:31:42.400
Like they're bringing barrels in, right?
00:31:42.480 --> 00:31:43.440
Like he's got some finished barrels.
00:31:43.599 --> 00:31:44.240
He's doing some finishing bars.
00:31:44.400 --> 00:31:45.039
He's got double oaks.
00:31:45.359 --> 00:31:47.200
Like he's doing it himself in house, is what I'm saying.
00:31:47.599 --> 00:31:48.240
Okay, all right.
00:31:48.400 --> 00:31:49.839
He's got five heart to do that.
00:31:50.000 --> 00:31:53.359
I can't say I've seen anything finished coming out of Old Louisville.
00:31:53.599 --> 00:31:54.559
He's put a few things out.
00:31:54.880 --> 00:31:56.240
There's been some double oaks for sure.
00:31:56.480 --> 00:31:57.359
Well, I mean double oak.
00:31:57.599 --> 00:31:58.240
Double yes, yes.
00:31:58.400 --> 00:31:59.279
Double oaks, yes, absolutely.
00:31:59.519 --> 00:32:00.319
There's been other things too.
00:32:00.400 --> 00:32:00.480
Yeah.
00:32:00.960 --> 00:32:08.720
You gotta remember, like, double oak is the bottom of finishing, so I don't what as soon as I hear double oak, I don't think finished.
00:32:08.799 --> 00:32:13.279
I just he's done some wine finish, he's done some Colombian oaks, he's done a lot of different things.
00:32:13.519 --> 00:32:13.839
Okay.
00:32:14.000 --> 00:32:17.759
I do think we'll see more of that kind of stuff, like different woods and oak.
00:32:18.079 --> 00:32:18.720
Right, exactly.
00:32:18.960 --> 00:32:20.559
That sounds see rich.
00:32:20.720 --> 00:32:21.200
I was excited.
00:32:21.519 --> 00:32:21.680
Rich.
00:32:21.920 --> 00:32:24.640
It sounds rich, just rich, like rich and deep in flavored.
00:32:24.799 --> 00:32:26.240
No, it's just got full of cocaine.
00:32:26.480 --> 00:32:27.759
I mean, I hope so.
00:32:28.000 --> 00:32:28.960
That's rich, alright.
00:32:29.119 --> 00:32:34.319
Uh even you think like Black Forest, like in Germany and stuff, you get some of that wood.
00:32:34.400 --> 00:32:35.440
Like there's all kinds of stuff.
00:32:35.519 --> 00:32:35.920
Like you could.
00:32:36.240 --> 00:32:48.160
Well, and I I think too though, when it comes to finishing, I feel like we're we're so extremely hard set on these traditional X wine casks or wine barrels or whatever.
00:32:48.319 --> 00:32:50.000
Yeah, I haven't really found like port wine, you know, like the.
00:32:51.039 --> 00:32:56.319
Yeah, like well, port, Madeira, uh forgive me, I'm not a wine person.
00:32:56.559 --> 00:32:59.119
You try to try that port I had in the basement, didn't you?
00:32:59.279 --> 00:32:59.839
Yeah.
00:33:00.720 --> 00:33:04.799
A lot of the port is if you liked it, it comes across very dry to me.
00:33:04.960 --> 00:33:05.200
Yes.
00:33:05.359 --> 00:33:10.160
And that that's right, like it sucks all the air out of your mouth, and like that, then I'm out.
00:33:10.240 --> 00:33:10.880
Like I don't like that.
00:33:11.039 --> 00:33:12.799
Do you like cabin strength at all?
00:33:13.119 --> 00:33:13.680
Somewhat.
00:33:13.839 --> 00:33:15.519
Like I've liked some of the stuff they've done, yeah.
00:33:16.720 --> 00:33:19.119
Well, I mean, like their cabin strength the cabin strength.
00:33:19.440 --> 00:33:20.160
Strength, right, correct.
00:33:20.480 --> 00:33:22.319
Yep, they're they're high-proof cabin strength.
00:33:22.720 --> 00:33:25.039
That's delicious, and that's that's port finished.
00:33:25.119 --> 00:33:27.119
Those are uh the picks?
00:33:27.599 --> 00:33:29.279
Yeah, not all of them are port strength.
00:33:29.440 --> 00:33:30.000
Not all of them, right.
00:33:30.079 --> 00:33:30.960
I've had some that aren't porn.
00:33:31.200 --> 00:33:31.599
Okay, yeah.
00:33:31.759 --> 00:33:36.400
Well the ones I the one I did was uh finished in toasted barrels.
00:33:36.720 --> 00:33:41.519
Oh every oh I'm pretty sure all their barrels are well, all of their barrels are double oak.
00:33:41.759 --> 00:33:43.440
Yes, all the picks are double oak.
00:33:43.680 --> 00:33:45.200
All of their juice is double oak.
00:33:45.440 --> 00:33:46.319
Yeah, probably.
00:33:46.480 --> 00:33:59.839
But the picks, I know that they used to do four years in the first uh barrel and then they do four, three, four years in the double oak and yeah, because I I think their their typical age is only like six to seven.
00:34:00.000 --> 00:34:00.400
Yeah.
00:34:00.640 --> 00:34:01.119
Mm-hmm.
00:34:01.680 --> 00:34:02.160
Right.
00:34:02.640 --> 00:34:03.440
Six out.
00:34:05.039 --> 00:34:10.480
So what do you guys think about this barrel, even though obviously it's a it's a light whiskey finish?
00:34:11.280 --> 00:34:15.119
My my whole thing about light whiskey is it's it's unassuming.
00:34:15.760 --> 00:34:18.400
It has the same flavor profile every time.
00:34:18.639 --> 00:34:19.599
Which is not bad.
00:34:19.679 --> 00:34:20.159
It's good.
00:34:20.400 --> 00:34:21.519
It's a lot of corn typically.
00:34:21.760 --> 00:34:24.559
It's the same, it's same like liquid candy bar.
00:34:24.639 --> 00:34:24.880
Yep.
00:34:25.199 --> 00:34:31.679
You can almost finish it in whatever the hell you want to it, and it still comes off with the same yes, you're still gonna be able to identify it.
00:34:32.000 --> 00:34:34.639
It's still gonna be liquid quicks to me.
00:34:34.880 --> 00:34:36.400
That astringency, right?
00:34:36.480 --> 00:34:42.159
Like that high alcohol, like I it just comes, it just it's not even the alcohol content, it's just I feel like it punches me in the face.
00:34:42.239 --> 00:34:48.079
Like when I it's just a flavor profile that comes with every light whiskey that I've ever had.
00:34:49.039 --> 00:34:56.880
I mean, but at the same time, there's certain places that do light whiskey really well compared to others.
00:34:57.119 --> 00:35:00.159
Who do you think does light whiskey better than anybody else?
00:35:00.639 --> 00:35:02.800
Um trying to think who you are.
00:35:02.960 --> 00:35:04.960
You got um, I think of Penelope.
00:35:05.199 --> 00:35:13.679
Uh uh a lot of the light whiskey on the market comes from older stock of Penelope to begin with.
00:35:14.000 --> 00:35:14.880
Or MGP.
00:35:15.199 --> 00:35:16.159
MGP, correct.
00:35:16.559 --> 00:35:22.159
A lot of it, a lot a lot of the light whiskey on the market currently is older seagrum stock.
00:35:22.880 --> 00:35:33.039
Um so to begin with, a lot of it obviously traces back to seagrum's or MGP, whatever the hell, Ross and Squib, whatever you want to go by.
00:35:33.440 --> 00:35:44.639
Uh but then at the same time, provenance or not even that's provenance, but you know, states that it's being aged in.
00:35:45.119 --> 00:35:55.840
I don't get me wrong, if you get say uh 16-year-old barrel straight from NGP and they've had it and it was Seagram's distilled, they moved it, whatever.
00:35:56.159 --> 00:36:01.039
Uh where it's being aged at is gonna play a big role as well.
00:36:02.079 --> 00:36:06.079
Um it just it has a big influence on it.
00:36:06.320 --> 00:36:18.000
Uh as far as getting into all of that, uh one of my biggest and probably favorite aged light whiskey is probably gonna be Onyx and Amber.
00:36:18.320 --> 00:36:18.880
I like them.
00:36:19.280 --> 00:36:20.480
Yeah, they've done some great stuff.
00:36:20.880 --> 00:36:23.599
Chad's picked some great stuff with them that I've liked a lot.
00:36:23.760 --> 00:36:24.559
Uh but they I think.
00:36:26.960 --> 00:36:30.239
They do have some good uh light whiskey for sure.
00:36:33.039 --> 00:36:35.119
I I don't Calvados.
00:36:35.440 --> 00:36:47.519
I don't know if it's just those really cold winter months until those really warm, hot, sure, super dry summer, you know, summer months that it it comes out of Colorado.
00:36:47.679 --> 00:36:49.679
But you have significant temperature changes.
00:36:49.840 --> 00:36:53.599
Yes, and then you're altitude, yes, and then all the altitude changes.
00:36:53.840 --> 00:36:55.360
Well, you got Ben who knows his shit.
00:36:55.519 --> 00:36:57.760
He's been around the he's been around the block for a long time.
00:36:58.000 --> 00:36:58.719
Just a bit.
00:36:59.440 --> 00:37:04.239
Yeah, Ben's been around uh picking barrels for uh Colorado for a long time.
00:37:07.599 --> 00:37:11.599
This is bourbon finishing Calvados barrels that we picked from mid school a while back.
00:37:11.679 --> 00:37:13.119
I think it's five years old.
00:37:13.440 --> 00:37:15.199
That's another starlight pick, right?
00:37:15.360 --> 00:37:15.679
Yeah.
00:37:20.320 --> 00:37:25.280
For those who don't know, Calvados is a uh sweet wine, I believe.
00:37:25.920 --> 00:37:28.239
No, it's all it's all turns a sweet wine.
00:37:28.960 --> 00:37:30.400
Calvados might be also.
00:37:31.119 --> 00:37:32.239
That's a wine.
00:37:33.119 --> 00:37:34.159
Brandy shit.
00:37:36.960 --> 00:37:43.119
That's the thing about going to Starlight, they used to inundate you with so much whiskey that you just started picking barrels.
00:37:43.920 --> 00:37:45.519
You definitely pick barrels there.
00:37:47.199 --> 00:37:49.280
So Calvados is a wine you said?
00:37:49.599 --> 00:37:50.000
I think so.
00:37:50.159 --> 00:37:50.320
Yep.
00:37:50.480 --> 00:37:50.639
Okay.
00:37:50.960 --> 00:37:52.320
And we did YouTube there too.
00:37:52.400 --> 00:37:53.920
We did the YouTube shit.
00:37:54.159 --> 00:37:57.920
Yeah, Calvados is primarily an apple wine or like an apple cider wine.
00:37:58.079 --> 00:37:58.960
Oh, yeah, that makes sense.
00:37:59.199 --> 00:38:00.320
That's what I was talking about.
00:38:00.400 --> 00:38:05.360
The uh a lot of it typically comes out of like Normandy or France.
00:38:08.800 --> 00:38:10.559
I think this is better than the last one.
00:38:10.880 --> 00:38:11.599
Absolutely.
00:38:11.760 --> 00:38:16.960
Yeah, but this this blows that barrel uh light whiskey finish kind of out of the water.
00:38:17.440 --> 00:38:20.159
A little more to it, a little more complex.
00:38:25.280 --> 00:38:26.880
You like a lot of apple out of this.
00:38:27.119 --> 00:38:27.599
Yeah.
00:38:29.039 --> 00:38:30.239
And then it just kind of fades.
00:38:30.320 --> 00:38:31.119
It's right, it's nice.
00:38:31.280 --> 00:38:32.159
The finish is good out there.
00:38:32.320 --> 00:38:32.559
Yes.
00:38:32.719 --> 00:38:37.280
Like it doesn't stick around for a long time, but it's varied.
00:38:37.679 --> 00:38:38.320
Like, you know what I mean?
00:38:38.400 --> 00:38:40.960
Like the for the finish aspect, I think there's other things.
00:38:42.239 --> 00:38:44.239
How many picks did you do at Starlight?
00:38:44.559 --> 00:38:46.800
Um seven?
00:38:47.039 --> 00:38:47.280
Seven?
00:38:47.519 --> 00:38:47.760
Eight?
00:38:48.159 --> 00:38:49.039
Were they all finished?
00:38:49.199 --> 00:38:49.519
No.
00:38:49.679 --> 00:38:50.000
No.
00:38:50.480 --> 00:38:52.480
We did some Rise, we did some bourbons.
00:38:52.639 --> 00:38:55.280
Do you do you feel their Rise better or their bourbon?
00:38:55.679 --> 00:38:58.159
Uh I feel like their bourbon was underrated.
00:38:58.400 --> 00:38:58.719
Okay.
00:38:59.119 --> 00:39:03.840
Their Rise tended to get more uh tended to get more play.
00:39:04.079 --> 00:39:04.400
Okay.
00:39:04.719 --> 00:39:07.840
Um some of the Risey picks from there were very good.
00:39:08.719 --> 00:39:11.760
Um some of the Risey picked there were excellent, actually.
00:39:11.840 --> 00:39:14.639
They were some of the best Rise I've had, early Rise.
00:39:15.039 --> 00:39:20.079
Do you think I I feel the the Rye market is getting bigger?
00:39:21.119 --> 00:39:21.280
No.
00:39:21.599 --> 00:39:23.840
I feel more of my friends are like, yeah, I like this rye now.
00:39:24.239 --> 00:39:26.880
I don't think the rye market's getting bigger.
00:39:27.840 --> 00:39:33.039
But I feel like the the people who love rye probably are getting more voracious about it.
00:39:33.840 --> 00:39:38.800
Um because I've got some people that in the group especially that will buy any rye you put out.
00:39:39.039 --> 00:39:40.320
Right, like they're ride or die.
00:39:40.480 --> 00:39:41.920
But they won't buy a bourbon.
00:39:42.079 --> 00:39:44.000
Or very rarely buy a bourbon.
00:39:44.159 --> 00:39:46.320
But the anytime you put a rye out, they're buying a rye.
00:39:46.559 --> 00:39:47.360
Interesting.
00:39:47.679 --> 00:39:50.719
Jimmy uh Jemez.
00:39:50.880 --> 00:39:51.199
Yeah.
00:39:51.360 --> 00:39:52.239
He's a rye guy.
00:39:52.400 --> 00:39:52.880
Jimmy J.
00:39:53.119 --> 00:39:53.840
Yep, he rye.
00:39:54.159 --> 00:39:56.400
Every time you put a rye out, that muff, he's on it.
00:39:56.639 --> 00:39:59.199
Okay, well, I mean, if you like what you like, and I get it.
00:39:59.440 --> 00:40:03.519
My problem with some of the rye is that Christmas, the Christmas cookie.
00:40:03.760 --> 00:40:05.920
I ugh, like cinnamon.
00:40:06.400 --> 00:40:11.920
It'd be dope for him to bring all those uh we could do it here, probably.
00:40:12.159 --> 00:40:13.920
All the dripless Glenn picks.
00:40:14.159 --> 00:40:14.880
Those are fun, right?
00:40:15.039 --> 00:40:16.159
And we just did them all side by side.
00:40:16.480 --> 00:40:17.280
In different ages.
00:40:17.519 --> 00:40:18.719
Yeah, those are good.
00:40:18.960 --> 00:40:19.599
Those are good.
00:40:19.760 --> 00:40:23.199
I want to get up there and pick a 10-year-old rye.
00:40:23.519 --> 00:40:25.920
I'd love to do a 10-year rye with them.
00:40:27.440 --> 00:40:31.840
I'd rather I'd love I'd rather do a nine and a half-year-old rye and pay half the price.
00:40:32.400 --> 00:40:32.960
Sure.
00:40:33.360 --> 00:40:33.760
Sure.
00:40:34.000 --> 00:40:35.199
I respect it.
00:40:36.239 --> 00:40:38.079
10 sounds cooler, though.
00:40:38.800 --> 00:40:39.920
For driftless.
00:40:40.000 --> 00:40:40.639
Yeah.
00:40:41.360 --> 00:40:41.760
Yeah.
00:40:42.000 --> 00:40:44.559
So you know how concerned I am with how cool it sounds.
00:40:44.800 --> 00:40:45.440
I know.
00:40:46.159 --> 00:40:46.800
I know.
00:40:50.239 --> 00:40:52.719
Although it won't be the first, unfortunately.
00:40:54.400 --> 00:40:55.599
It'll be the best.
00:40:56.239 --> 00:41:00.400
I like that story in Sussex that got the first 10-year-old and pulled that rug out.
00:41:00.639 --> 00:41:03.360
Yeah, hats off to them.
00:41:04.000 --> 00:41:09.199
The one he had when I tried it there that day, I was like, that's a good bourbon from Dreval's Glenn.
00:41:10.079 --> 00:41:13.360
Well, I just stopped into what the hell was it?
00:41:14.960 --> 00:41:17.280
Is that Capital I just went to?
00:41:19.440 --> 00:41:20.159
I can't remember.
00:41:20.239 --> 00:41:20.800
Now I gotta look.
00:41:21.119 --> 00:41:21.840
Capital liquor?
00:41:22.159 --> 00:41:22.400
Yeah.
00:41:22.639 --> 00:41:22.960
Okay.
00:41:23.360 --> 00:41:23.920
Hold on.
00:41:24.079 --> 00:41:25.519
I don't know if it was Capital.
00:41:29.280 --> 00:41:31.920
Now the beeping's just Yeah, it was Capital.
00:41:32.239 --> 00:41:34.000
Uh out in Brookfield.
00:41:34.400 --> 00:41:40.320
They 'cause they just got the Ben Holiday stuff, uh those ancient cave collections.
00:41:40.639 --> 00:41:41.039
Oh yeah, yeah.
00:41:43.280 --> 00:41:44.880
He was the one I went to for it.
00:41:45.119 --> 00:41:49.440
Uh because he posted on Facebook, so I ran out there and grabbed it the next day.
00:41:49.760 --> 00:41:59.920
But uh he has a driftless bourbon pick that's coming up, and I'm pretty sure it's either like 10 and a half or 11 years old.
00:42:00.239 --> 00:42:00.559
Perfect.
00:42:01.039 --> 00:42:02.000
Hands down one of these.
00:42:02.320 --> 00:42:03.119
Is that 11?
00:42:03.280 --> 00:42:03.519
Yeah.
00:42:03.679 --> 00:42:04.079
Nice.
00:42:04.960 --> 00:42:10.559
Hands down one of the best driftless bourbon barrels I've personally had to date.
00:42:10.800 --> 00:42:12.239
I like the 10 a lot.
00:42:12.480 --> 00:42:14.559
I'm not huge on the driftless bourbon.
00:42:14.960 --> 00:42:15.519
Yeah, I did that.
00:42:15.679 --> 00:42:19.360
I didn't love the 10, I definitely for me it's very hit or miss.
00:42:19.440 --> 00:42:20.880
Like I love driftless, dude.
00:42:20.960 --> 00:42:22.480
I love driftless rye.
00:42:23.199 --> 00:42:26.800
But they're the bourbons are hit or miss for me.
00:42:27.199 --> 00:42:31.039
Um Justin gave it to me at cap at cast strength.
00:42:31.119 --> 00:42:31.280
Yeah.
00:42:31.679 --> 00:42:33.519
And I thought it was just so earthy.
00:42:34.159 --> 00:42:34.800
The one he gave me.
00:42:35.039 --> 00:42:35.920
I was just like, I can't.
00:42:36.079 --> 00:42:36.239
Yeah.
00:42:36.400 --> 00:42:36.639
Yeah.
00:42:36.880 --> 00:42:39.840
I liked it better at a hunterproof, which is saying a wow.
00:42:40.400 --> 00:42:40.639
Correct.
00:42:41.360 --> 00:42:42.000
Correct.
00:42:43.519 --> 00:42:45.199
It's definitely been hit or miss.
00:42:45.280 --> 00:42:46.000
I agree with that.
00:42:46.480 --> 00:42:47.840
The rye, though, man.
00:42:48.000 --> 00:42:50.000
The ryes are just killer.
00:42:50.320 --> 00:42:53.039
I love the profile that dripless rye has.
00:42:53.199 --> 00:43:00.559
It's very similar to uh uh Willetz Raz Anis, like very anise, cinnamon, yep.
00:43:00.800 --> 00:43:01.599
Which I'm out on.
00:43:02.239 --> 00:43:02.960
Black licorice.
00:43:03.199 --> 00:43:04.239
You don't like anise?
00:43:04.400 --> 00:43:07.360
I like black licorice, but to me, it's a cinnamon.
00:43:07.679 --> 00:43:08.400
It's a cinnamon.
00:43:08.480 --> 00:43:09.679
I'd like a cinnamon.
00:43:10.000 --> 00:43:12.800
It's like that red hot cinnamon that you get from Willets.
00:43:13.039 --> 00:43:13.760
Yeah, like bros.
00:43:14.159 --> 00:43:14.320
No.
00:43:15.119 --> 00:43:16.000
I'm not chewing big red.
00:43:16.719 --> 00:43:17.599
I'm not eating red hot.
00:43:17.840 --> 00:43:18.480
Like that's gross.
00:43:19.199 --> 00:43:24.559
Like what for me, driftless rye is probably like wouldn't you rather have a Werther's top of the rye?
00:43:24.960 --> 00:43:26.880
Wouldn't you have a Werthers and I'm I'm a big rye guy.
00:43:27.039 --> 00:43:28.320
I'd rather have a Werther's than a red hot.
00:43:28.559 --> 00:43:28.960
I just went there.
00:43:29.360 --> 00:43:30.320
I'm a big rye guy.
00:43:30.400 --> 00:43:32.159
I love that profile of rye.
00:43:32.400 --> 00:43:44.159
Like just rye grain that that the profile it gives is just I had a three year old rye from uh uh drill school in before I moved up here.
00:43:44.480 --> 00:43:46.480
It was done by the wood guys in Kentucky.
00:43:46.639 --> 00:43:46.880
Yep.
00:43:47.119 --> 00:43:47.360
Okay.
00:43:47.519 --> 00:43:52.079
And I that was the first time I was like, oh shit, yeah, 3 0 rye can be good.
00:43:52.159 --> 00:43:52.480
Yeah.
00:43:52.719 --> 00:43:54.079
And it had that profile.
00:43:54.239 --> 00:43:57.760
And I was like, he gave it to me as he get the wood guy gave it to me as a bottle.
00:43:57.840 --> 00:43:58.239
Like sure.
00:43:58.400 --> 00:43:59.679
I did some charity stuff for him.
00:44:00.000 --> 00:44:00.320
Oh nice.
00:44:00.559 --> 00:44:02.800
And he gave it to me and I was like, oh, this is fucking amazing.
00:44:02.880 --> 00:44:06.159
And then I moved up here and I was like, okay, now go do this pick.
00:44:06.239 --> 00:44:06.480
Yes.
00:44:07.119 --> 00:44:09.679
It was one of the first like five podcasts I did when I was up here.
00:44:10.079 --> 00:44:10.239
Nice.
00:44:10.320 --> 00:44:10.719
Oh yeah.
00:44:13.199 --> 00:44:18.320
Even just their 51 rye, like a shelf, their shelf bottle that you can find just about anywhere.
00:44:19.199 --> 00:44:22.960
Even though it can be hard to find because it sells very fast for them.
00:44:23.280 --> 00:44:26.320
Um such a killer bottle.
00:44:26.960 --> 00:44:30.320
Such a killer crushable, like crushable bottle of rye.
00:44:30.800 --> 00:44:39.360
Like when whenever I go and I'm out and about and I find that for grab 40 bucks or under every single time.
00:44:39.679 --> 00:44:42.880
Or like if I can find it for under 40 bucks, I'll grab a case.
00:44:42.960 --> 00:44:43.440
Absolutely.
00:44:44.239 --> 00:44:47.920
Like it goes great neat or great in a cocktail.
00:44:48.079 --> 00:44:50.880
Either way, like you you can't go wrong with it.
00:44:51.760 --> 00:45:01.199
And it just it has that typical traditional rye characteristic from Dripless at a really good price.
00:45:01.440 --> 00:45:02.320
Their rye is very distinct.
00:45:02.719 --> 00:45:03.280
It's very distinct.
00:45:03.519 --> 00:45:03.760
Absolutely.
00:45:04.000 --> 00:45:05.360
Their ride is very distinct.
00:45:06.320 --> 00:45:09.119
Alright, well, we're almost 45 minutes.
00:45:09.360 --> 00:45:09.599
Perfect.
00:45:10.079 --> 00:45:11.119
We're gonna cut it off here.
00:45:11.360 --> 00:45:15.280
I didn't mention the time at all this time, so Brandon cannot be upset at me this time.
00:45:16.400 --> 00:45:17.039
Hey, let us know.
00:45:17.119 --> 00:45:17.519
Let us know.
00:45:17.599 --> 00:45:20.079
Do you like the extended version or do you like the 30 minutes?
00:45:20.159 --> 00:45:21.360
Like, what do you let us know what you think?
00:45:21.519 --> 00:45:23.360
Yeah, take a vote down the down in the comments.
00:45:23.440 --> 00:45:23.760
Let us know.
00:45:24.000 --> 00:45:25.599
Give us a review on Apple Podcasts.
00:45:25.760 --> 00:45:26.639
Yes, leave us something.
00:45:26.800 --> 00:45:27.280
Let us know.
00:45:27.440 --> 00:45:28.960
Google Play, whatever you want to do.
00:45:29.119 --> 00:45:29.599
There you go.
00:45:29.840 --> 00:45:32.000
Talk about Brandon's uh jerseys.
00:45:32.559 --> 00:45:32.960
Yeah, sure.
00:45:33.280 --> 00:45:37.039
If if there's anything also you guys want to hear or know about, let us know.
00:45:37.280 --> 00:45:43.920
Um best way for us to know what you guys want is for you for you to say something.
00:45:44.159 --> 00:45:44.559
There you go.
00:45:44.800 --> 00:45:46.480
If if you don't say none, we don't know.
00:45:46.719 --> 00:45:48.559
So anybody got anything to say in closing?
00:45:50.239 --> 00:45:50.719
Brandon.
00:45:50.880 --> 00:45:51.760
I appreciate you guys.
00:45:51.920 --> 00:45:54.480
I appreciate you everybody listening and the support's been great.
00:45:56.239 --> 00:46:00.480
Follow me on Instagram and Ad sign S H O The number three T Y M.
00:46:01.440 --> 00:46:06.800
All all Follow Real Guy Loves Bourbon on what's your what's your shit on Instagram?
00:46:07.199 --> 00:46:08.239
Just another bourbon guy.
00:46:08.559 --> 00:46:09.920
Hey, I know something like that.
00:46:10.079 --> 00:46:11.840
Yep, just another bourbon guy on Instagram.
00:46:12.000 --> 00:46:12.719
That's Ryan.
00:46:13.119 --> 00:46:15.679
Uh that's the only handle I have currently.
00:46:15.840 --> 00:46:17.920
That's probably the only handle I'm gonna have.
00:46:18.159 --> 00:46:21.760
So if you guys want to follow along, yeah, hit me up.
00:46:22.000 --> 00:46:24.480
Follow Paul Paul Blart on uh Instagram.
00:46:24.880 --> 00:46:25.840
You shut the fuck up.
00:46:26.639 --> 00:46:29.360
I'm just happy you ain't talking about me, so we're we're good to go.
00:46:29.519 --> 00:46:36.159
Uh you can follow Bourbon Boys on uh Instagram, X, Twitter, all the fun stuff all the above.
00:46:36.400 --> 00:46:44.719
X, sorry, Twitter, Instagram, TikTok, follow mythical barrels on Instagram, uh website mythical barrels.com.
00:46:44.960 --> 00:46:47.360
It is coming up, coming, coming soon.
00:46:47.519 --> 00:46:49.039
New barrels, uh new picks.
00:46:49.199 --> 00:46:50.960
So hit us up until next time.
00:46:51.039 --> 00:46:52.639
Enjoy your pours, enjoy your family.
00:46:52.800 --> 00:46:53.760
Be safe.
00:46:59.920 --> 00:47:04.239
Two battles, two stories, one love.
00:47:06.000 --> 00:47:25.119
Welcome to bourbon boys, from the barrel to the backboard.