Ep 240 - Amans Table Mistakes New Whiskey Drinkers Make

Brandon and I are back at Amans Table talking about Mistakes we all made when we got into the hobby of drinking whiskey seriously.

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Transcript

unknown 1:32

Welcome to the bourbon boys.

SPEAKER_04 1:35

Welcome to Bourbon Boys. We're back at Amon's table. We got a short table today because Brandon's here. Brandon, what's up? What's going on? What's going on? We're joined by Amon. Hello, hello. Wes is on a conference call talking about how AI is going to take over America. Yeah, it's happening. It's coming for all your children. Sooner than you think. All your goods. Yeah. It's coming for your whiskey. Today we're going to talk about things bourbon beginners or noobs, depending on how you uh how rude you want to be about it, do wrong when they start. And we also have three samples of good times. We have apple pie, cranberry vanilla, and snickerdoodle. From the fine folks at Cox the Stilling. Yes, fine folks at Cox's Cox's metal building the stealing. Yes. Anyway, uh, and we also have a pick done by our own uh Mr. Showtime. Yeah, brought one in.

SPEAKER_02 2:28

Uh that one's pretty special to me, so yeah, we'll definitely get into that. Should we do that one first? Yeah, so we can open our glasses when we go to steal. Yeah, like that. Uh there. Uh so this is a beautiful, beautiful and damned. Uh Kevin runs them. Uh a friend of mine passed, and uh he was like, You want to buy a barrel of whiskey with me? We're literally at his dad's funerals. And this is we ended up a month later in downtown Chicago picking this. It's MGP bourbon, nine and a half years, uh 7521, uh four. So Rye MGP. Low Rye MGP. To me, it's all the things that I've learned about MGP that I like and enjoy, and it's stuck out stuck out to me. What's the proof on it? Um it is decent. It is 120.1.

SPEAKER_04 3:13

That's pretty good. What's the name of the MGP?

SPEAKER_02 3:15

Uh The Beautiful and the Damned.

SPEAKER_04 3:17

They're out of Chicago. They're out of Chicago. The Beautiful and the Damned.

SPEAKER_02 3:19

The Damned, yep. So you're not. I'm not sure which one you can. I think you're more on the beautiful side, not yet.

SPEAKER_04 3:27

Depends on who you ask. I like the bottle shape.

SPEAKER_02 3:29

Yeah, the bottle shape's good. And so for their single barrel series, they have different uh playlists that you can pick, and we went with the Rambling Spirit, just because it kind of embody more of what it's dad. But there's like a like a rock and roll one and like that you can pick for your, and then obviously we went ahead and we went with uh a Chris Farley uh rookie card sticker that you can throw on that. That is pretty proud of that. Uh but I brought this today to give to Chad because I just wanted to thank Jack Chad for you know just allowing me to come with you on this ride. And um so Chad is literally the first person I've given this out to. So congrats on that. So this to me is a very special bottle. So I hope you enjoy it. How much were these? Uh wholesale or how much is where you all charging? Uh it's I think it's like 90. That's not bad. It's like 90 for like I said, nine and a half years. Where in Chicago are they? Oh man, that's a great question. Because I think he's actually out in the burbs. On the damned part. Right. I think he's out in the burbs, and then he like when we did a tasting, yeah, the West Burbs, and then we we did a tasting, and it was like at uh man, I'm gonna have to look that up because it was like a whiskey house, and we just were up in a room, leather couches is very nice. Brandon had to wear a suit coat. Yeah, one blazer, his was a pretty nice place, so you know. So I'm curious. They had a uh a formal attire. Like gotta look legit.

SPEAKER_04 4:57

What other options do they have there?

SPEAKER_02 4:59

Um so he so for the most part it was the similar bourbons. Uh there were a couple rides that I wasn't as crazy about. Um then the fun part about uh Beautiful in the Dam was Kevin started pulling out like 15, 16 year MGP that he's just been holding on to. Of course, none of that, which we had access to, but he was saying he usually pulls it out for like a barrel pick and stuff like that. So I thought it was fun to pick one, but I was more excited about drinking those.

SPEAKER_03 5:27

Were those uh barrels or bottles he bottles?

SPEAKER_02 5:30

So I think those were barrels that he stashed for himself and pulls out for like founder's barrels. Like founder's barrels, right? Like that he'd been holding on to. It's there to tickle the tank. Right. Right.

SPEAKER_03 5:40

So you're gonna take this barrel. Yeah, try this 15-year-old. It's unfair and easy.

SPEAKER_02 5:45

That's what I said. I was just like, can I just have this? Enjoy this eight and a half year old. Correct.

SPEAKER_03 5:53

Every time I drink a 7521, yeah, and it's it's from Chicago, it reminds me of. What do you think it reminds me of, Sam?

SPEAKER_04 6:04

Home most people. Malord. Malords, love that. Jeffson's Jeffson.

SPEAKER_02 6:10

While we were down there, we actually did stop at Cobalt, and they did add some interesting stuff. They had a 12-year weeded that I thought was pretty good. Small barrels? Small barrels, yeah. There wasn't a lot of beers in a small barrel? I believe so, don't quote me. Well, they they were very yeah, and so was insanely oaky. And it was. Which I it is right up my alley, so it was good. But it does like the oak. I think they had like it was either a 10 or 12 year ride that they launched that weekend too, so it was pretty solid. This is very sweet. Very sweet, very sweet.

SPEAKER_03 6:38

Lots of caramel, but very single tony.

SPEAKER_02 6:41

But tasty our whole thing that we talked about is we want something that was like literally crushable. Like we can just sit and drink it and not feel like, oh man, it's too much oak or it burns, or like nothing like that. This is very tasty. This is one we just you know we'll drink with friends and we just have a good time. It's definitely a caramel bomb. Right? Caramel candy. Black City, but like decided it's crush. Exactly. You don't feel bad, like you know, drinking it down, but it's delicious.

SPEAKER_04 7:08

Good thing we did that now, because we're gonna feel bad in a minute. Correct. Uh 120. Legendary status.

SPEAKER_02 7:22

Very good, huh?

SPEAKER_04 7:24

Very good. Good. Most personal work yet. A solitary barrel drawn from the most recent celebrated award-winning stocks. Chosen by instinct, experience, and taste rather than formula.

SPEAKER_02 7:39

So his uh his line, the diplomat, out in San Francisco has won a bunch of stuff. He's actually had a pretty good run, like over the last couple years with stuff he's been winning. So I'm I'm curious to see. Like, he's got a couple lines he's already, like the diplomats on batch four, and then there's a couple other ones in there. It's a blind those are. But to me, like it's all the things that I've kind of picked up from chat about MGP, but like the mint and uh like some of the stuff, yeah, some of the stuff like that, like it's been pretty good. Yeah. No, no, I will bring a couple of those in so you can stay for them.

SPEAKER_04 8:17

So what's the uh so what's your what's the number one thing that you think bourbon new people do incorrectly on start with?

SPEAKER_03 8:27

Um from a retailer's perspective and having been on this site the whole time, I think what they call incorrectly is not asking for bufferation like it's that is part of the business. It doesn't matter. Right. I mean people have to, and they should. Who else are they gonna call? Right. I think what they do incorrectly is they start chasing all these high-end Sazerac bottles. And that's what they want buffer trays and all these water bottles and stuff, instead of trying to develop their pattern and see what they like. We definitely support that on this podcast. Right.

SPEAKER_04 9:02

Anything SARAC for at least a moment.

SPEAKER_03 9:05

But I support anything mythical.

unknown 9:07

Yeah.

SPEAKER_03 9:08

They should follow their pattern and learn how to drink and you know, see what's out there single barrels, other stuff, glue bars, try half-ounce bars, see what you like before you chase it. If you're just gonna chase whatever's popular or pop culture, it's very expensive. Very expensive. I think the problem with this topic is we're all probably gonna have pretty similar things.

SPEAKER_02 9:27

Well, you're gonna you're you're you're gonna let end with your feelings being hurt, right? Because you're gonna get left out or like something like that, because it's it's not easy to get into that circle where those bottles are being passed around. Uh, for me, it's don't buy everything. Because I I can't tell you how many guys are just starting out and they go in their basement and there's like a hundred bottles and like maybe four or five open. And it's like, no, you need to be trying these so you learn your palate, and that's more to me what it's about, like learning what you really like. And I think people start out and they just like, oh, that's a new release, that's a new release, and they do that, and then all of a sudden they end up with 40 bottles of vanilla. That happens too.

SPEAKER_03 10:03

People start collecting something that literally has no value to them or in the market. But just that label, they gotta have it on the shelf. Right. So the wall.

SPEAKER_02 10:14

Well, how many guys like I gotta have a rainbow?

SPEAKER_03 10:17

Like or an Elijah Fred, breadproof.

SPEAKER_02 10:20

Yeah, they go hard, like you know, they could I think you can go on and on. Yeah, you can go on and on. The other thing I'd say is don't let it consume you.

SPEAKER_03 10:27

Yeah.

SPEAKER_02 10:28

Right? Like it can take over real quick.

SPEAKER_03 10:29

Let it become your personality. Correct. Don't attach yourself worth for it. Correct. Yeah, you just fucking have you ever.

SPEAKER_02 10:36

You're better than your whiskey collection, I think.

SPEAKER_04 10:37

The Jim Gaffikan uh got the bourbon, yeah, bourbon new new people to bourbon and bourbon aficionados. It's pretty funny.

SPEAKER_02 10:45

Yeah, he does a good job.

SPEAKER_04 10:46

It's spot on, yeah. What do you think, Jack? I mean, mine will be something along what you said as far as the chasing things that are just because it's the the cachet thing or the popular thing, it would be paying too much for that. Going on secondary markets and elevating the price of these things just because you want to get it. Yeah, don't be part of the problem. Don't be part of the problem. That makes you part of the problem, incorrectly.

SPEAKER_03 11:10

And never buy it thinking it is an investment.

SPEAKER_04 11:13

Yeah. Especially now.

SPEAKER_03 11:14

I mean, ten years ago, maybe it could have been an investment, but the investment window was very small. Yes. Correct. You gotta spend your off boat too. Correct. Because it's not gonna constantly keep going up. It's not in the stock market.

SPEAKER_02 11:27

Right, it's never will. Like it just now, obviously, there's some lines that do well on the secondary, but for the most part, like right now, there's just too much. There's just too much around.

SPEAKER_04 11:37

My brother's friend messaged me, I talked to him when I was down there two weeks ago, and he has a uh over at Manwinkle 10. Yeah, a squat bottle. And he was like, he's somebody offering him two grand. Yeah. I was like, you should have taken that on the bottom. Should have taken that, yeah. Because it's probably not, he said, Well, I've heard it's going up, so like you've heard wrong, it's all gone down.

SPEAKER_05 11:55

No.

SPEAKER_04 11:55

I was like, you might be able to get 1500 right now if you're lucky.

SPEAKER_05 12:00

It's tough.

SPEAKER_04 12:01

But he's thinking he's gonna get this windfall, and I'm like, uh, it's not gonna be like that. You put it on Union Corps auctions, but then you're gonna pay half of your money in that anyway. So it's sitting wrong. Yeah, for sure. Then you gotta wait and you gotta ship it somewhere, take it to Chicago.

SPEAKER_02 12:17

Yeah, it's wild. Like, there's just so many releases, and I think people get so caught up in that, and it like I think it's human nature, like to be you want to be a part of something, so that if you don't get it, then you feel left out and things of that nature. So people then jump onto Facebook and go grab bottles of three or four hundred dollars worth more than they should be, and they should or you're a store and you're selling an ETL for $400.

SPEAKER_04 12:40

I saw that the other day. I'm not gonna tell you. I'll tell you off here.

SPEAKER_02 12:45

They marked it down too. They marked it down too. That was the best thing. It was marked down, yeah. Yeah. I mean, it's right, there's there's stores that do it the wrong way, and there's people that purchase that do it the wrong way.

SPEAKER_03 12:59

But I think as the prices have fallen, the stores need to start understanding this doesn't work anymore. I made some mistakes early on in my business. Sure. Um, but then I understood really quick that this doesn't work. No. So you gotta change that. It's not long term, like right? Like, well, exactly. Just because you attach a value to something because someone told you so doesn't mean people are gonna pay that.

SPEAKER_02 13:25

Well, it's always that old adage, right? Like, you definitely end up on every bourbon program, and I mobile. Not in a good way. Not in a good way. And you don't want that, like once that gets out, like then you we start getting passed around, and they're like, oh yeah, screw that.

SPEAKER_04 13:40

Right. Screw that score, F that store. Yeah. Like everybody knows who those stores are. It's all negative conversation with that.

SPEAKER_02 13:47

But that also gets back to like the buyers, right? Like, is it a do you approach it as a relationship thing or do you approach it as a business transaction? Right? Which there's two there's two schools of thought, and I know it's the way I lean, but like I'd rather much much rather have a conversation around bourbon and get to know people, even store owners, not store owners, but that's just to me the beauty of it.

SPEAKER_03 14:08

I think I even I'm I feel like store owners are more out of the picture, especially store owners that do have this stuff. Correct. Because I'm never here. Sure. That's why we do the rapids. Right. So more people get a chance, because again, that relationship building and who's buying more and all, that's part of it. It's not easy to manage if you're multiplying stores.

SPEAKER_02 14:29

Correct. Correct. Correct. Well then a big problem I kind of have with society in general is just a sense of entitlement. Like I have the I should have the right to that bottle, and it's just like that always drives me crazy. I'm usually just grateful if somebody offers me a bottle and that's just kind of how I approach it. I don't really ask a lot. Like, it just never made sense to me.

SPEAKER_04 14:51

You mean you're not in the group chat asking for everything that everybody posts? Can you give me one of them? Can you get me one of them?

SPEAKER_02 14:56

No, that's a whole different thing.

SPEAKER_04 14:57

Can I get one of them? You got an extra one now? Right.

unknown 15:00

Correct.

SPEAKER_04 15:03

Yeah. It depends on what chat you're in. Try whatever you have. I'm about to tell them what it is, and then I'll have to.

SPEAKER_02 15:08

I got one last question for so what bottle do you think you get asked for the most in here? That the staff gets asked. Blanton's is still number one.

SPEAKER_03 15:16

I mean Buffalo Christ we have almost every week, so it comes, it leaves, but people don't ask for it anymore. Gotcha. Eagle Ear is second, I would say. But blantons is the one up there. That would not exist.

SPEAKER_04 15:29

Even I ask him for blans every once in a while for my ex-uncle-in-law. So what we're drinking next, we're gonna start the good times. We're gonna start the good times. The first one's gonna be cherry vanilla cask finished. Uh distilled in Indiana, barrel strength, non-chill filter, single barrel, single barrel, single quote unquote, straight bourbon whiskey finished in cranberry brandy and Mexican vanilla casks. This is 108-proof. 108. And the the question I posed before we started is who makes cranberry brandy? But I mean I guess it could be made.

SPEAKER_02 16:09

Oh, well, what I will tell you is I guarantee you we can find cranberry brandy in Wisconsin.

SPEAKER_04 16:14

But is it barrel-aged?

SPEAKER_02 16:16

That I don't know. Yes. That I don't know. But we may leave the country in barrel uh sorry, brandy production. That makes sense. State drink is an old-fashioned brandy, old-fashioned sweet. Ooh.

SPEAKER_04 16:30

The nose on that just so sweet. It smells like straight cranberry. Smells like like you said.

SPEAKER_02 16:38

Yeah. Smells like cheesecake. Cheesecake.

SPEAKER_04 16:40

Cranberry cheesecake.

SPEAKER_02 16:41

Yep.

SPEAKER_04 16:43

It might have been Wes's feet. Smell Wes's toes from over here. It is nice outside. It is nice out there. Sun's out, toes out. Do we smell cranberries on this?

SPEAKER_03 16:58

I just get sweet notes. A sweet fruit? Sweet fruit. Like I mean, cranberry doesn't really have a distinct smell. I I did a little chat GPT search. Who makes cranberry brandy? Yeah. Umeshoba Valley foggy bog in Massachusetts. But it's a caveat. Probably the best known cranberry brandy in the US. It's made by distilling cranberries and apple brandy, then blending with cranberry wine and cranberry juice concentrated and spices. Can you ask Chad B cheat Chad's anybody barrel ages cranberry brandy? There's nothing here. There's a handful of craft distors in Wisconsin that make an eau de V, but it's a very small batch. I yeah.

SPEAKER_02 17:41

I just feel I would feel very comfortable that you could get very craft brandy in Wisconsin. Barrel aged craft brandy. That I don't know.

SPEAKER_03 17:47

Yes. It's probably mostly apple brandy with some cranberry flavors.

SPEAKER_04 17:52

I'm very comfortable saying that you probably could find apple brandy somewhere cranberry brandy somewhere. But the fact that it's barrel-aged makes me go. Is that a normal thing for brandy?

SPEAKER_02 18:02

Like are we?

SPEAKER_03 18:03

Can I see the sample bottle? You got it over there?

SPEAKER_04 18:08

We just started, man. Woo! I can't figure out where to put this thing.

SPEAKER_02 18:15

Is that a normal thing for brandy to be barrel-aged in general? Uh I mean Palmesan.

SPEAKER_05 18:22

Okay. That's a vanilla aged.

SPEAKER_03 18:24

That's a thing. What's a Mexican vanilla cask? That's. That's Mexican vanilla. Vanilla growing casks?

SPEAKER_04 18:33

No, they age vanilla in case right? They store it. They do do that.

SPEAKER_03 18:37

I love it, yeah.

SPEAKER_02 18:40

So I think part of me is like, and kind of pick this up hanging out with Chad and getting rid of the distillers, this notion, and I'll I'll I'll tee it up and I'll let Chad explain, but like the whole wet barrel thing. Yeah. Like I think that's more, like, I think that's more what he's getting.

SPEAKER_04 18:57

Wow. No, I'd say it's 100% wet barrels. So what does that mean? The whole the whole notion of them uh uh flavoring things has been out there for a long time. And I have a hard time believing they do that, although I've been told that they've said it that they do it to be.

SPEAKER_03 19:16

The federal rules are only for straight bourbon.

SPEAKER_04 19:19

Yeah.

SPEAKER_03 19:20

There's no federal rule on this is a liqueur.

SPEAKER_02 19:23

Correct.

SPEAKER_03 19:23

On what you do with it and finish and all that. Yeah. So he's doing whatever the fuck he wants.

SPEAKER_02 19:29

Once the barrel's set, like you know, once the whiskey's made, then I think I don't think whiskey when I'm drinking is. Right, no. No, it's a to me it drinks like a cocktail. Or a cordial. Like if you put ice in there, I'd be like, oh. Especially, I think what is the the lowest I've seen in the price in their bottles is uh what 99? You see them under that?

SPEAKER_04 19:53

The flavored stuff's normally like 75, I think. Oh really? Okay. Old Zac's and things like that get up there. Those are getting up there.

SPEAKER_02 20:00

Insane prices. Stupid money.

SPEAKER_04 20:02

I've talked about that. They sent me old Zack samples, and it was like eight-year-old MGP, but they wanted $140, $130 for it. That was, to me, that was my price. Not what I was gonna have to charge. I was like, this is gonna have to be some damn good juice for that.

SPEAKER_02 20:17

Well then, just like we talked, the beautiful dam is nine and a half years, and that price in that bottle is nowhere near that. I think.

SPEAKER_03 20:25

Well, they understand where the market is. Correct.

SPEAKER_04 20:28

I think they got into it early, sort of like I love NBC, but I think NBC's prices are high because they got into it early and they bought some stuff at the higher end, now they're having to sell it for a little more. And they have a following to do that, so it makes sense for more for them.

SPEAKER_02 20:42

And they put out some hitters too.

SPEAKER_04 20:44

And they do, they put out a lot of hitters.

SPEAKER_02 20:46

So then that, like, right? It's like anything. What's your reputation? Put a cranberry vanilla. It's wild, right?

SPEAKER_04 20:53

So what's the what's the next thing? Do you think there's a do you have another thing you think new people do that's wrong thing to do?

SPEAKER_03 21:03

Believing the hype? I mean, I'm just gonna say the same thing, I guess. Yeah, it's the hype. They just buy into the hype.

SPEAKER_04 21:09

What about like overstocking on like you said, pick picking up Penelope or like um chasing like all the the Blantons, all the different Blantons, all the different E.H. Taylors, all the different right I mean again, it's they get into the collector mode at that point.

SPEAKER_03 21:27

They don't have drinkers anymore. Correct. Correct. If you want to drink stuff, there are single barrels, and the things some people come and talk to us as a naturality drink, you know, go to a bar like this and try stuff or talk to the bartender. They can definitely learn where their products are and what they should be buying.

SPEAKER_02 21:45

Yeah, I was gonna say just to piggyback off online, they're like educate yourself. Like they're not educating themselves on what they actually like. Because I think oftentimes some people on uh you know, maybe YouTube, like MGP, and they they scoff at it. Like right, so then Joe Blow is watching it at home and he's like, Oh, that's not very good then. And it's just like, no, no, that's one person's opinion.

SPEAKER_05 22:07

Yeah.

SPEAKER_02 22:07

Right? And they take it as gospel and it's doesn't work like that.

SPEAKER_03 22:11

It's all about who you follow, who's your guru. That was what I was gonna that part lays into what I was saying. Yes, you learn a lot. Correct. Um, others you won't, and you just buy into that whatever they're doing, and you'll become bad.

SPEAKER_04 22:26

So if you get into it and you follow the Fred Minix of the world or the bruises of the world, it's like you're you're going down this rabbit hole of what they want you to go for, not what's best, but what they want you to get paid. Yeah, they're gonna get paid. I mean, that Fred Minnick gets paid millions of thousands, I don't know, millions, maybe millions, I don't know. He's making a lot of money.

SPEAKER_02 22:46

Yeah.

SPEAKER_04 22:47

And he makes all this money and he's paid off by these brands to promote their shit. Good for him. Yeah, congrats, hey, awesome for him, but that's the thing new people need to know is you're following somebody that's getting paid off, not somebody who's giving you the truth.

SPEAKER_03 23:00

Also, getting into anything new, it's it's intimidating.

SPEAKER_04 23:04

Yeah.

SPEAKER_03 23:04

To learn about everything and all that.

SPEAKER_04 23:07

Can you imagine sitting down at a bar with this guy and not not being intimidated?

SPEAKER_02 23:10

Correct. And then I'm gonna look at you and say, what are you doing ordering small batches?

SPEAKER_03 23:17

Right. And that's why people need to go places where they can learn or go to tastings or bottle shares. To really learn, actually think for themselves.

SPEAKER_02 23:27

And that's what I think, like, um, and we kind of talked about earlier, try different things, right? Like, do you like a port finish? Do you do you not? Like, because some you might find some weird line that you're like, I really like this. This like speaks to me.

SPEAKER_03 23:41

Yeah.

SPEAKER_02 23:41

What was that?

SPEAKER_04 23:43

Is that snickerdoodle? Okay. Alright, right. I'll hand it to him. This is the apple pie. Uh, good times was 110 proof. 110 proof, finished in apple brandy barrels, and amborana, I believe. So I guess the amboran you're getting you put it in your water glass. Yeah, I'm not selling this glass anymore. I got a I got a freshie over here in the sweet. That amborana, man. Ain't no way to mask it. That's cinnamon. That ain't no flavoring. That's amborana. Yeah, I'm like, oh boy. Smell like Christmas cookies. It's a limited rare release. What is? Oh, is it? Right on the bottom. They're all limited rare release.

SPEAKER_02 24:33

Could we make another barrel?

SPEAKER_04 24:34

Look. They all say limited rare release. Rare. It's in the bottom in gold. This one's good old time, so it's older. Yeah. Drinking it's gonna fuck up my palate with it anyway. Come on, you gotta talk about it. I'm talking about it. It's garbage. You gotta talk about flavor. He'll get over with the next. It tastes like apples and cigar box. After you finish drinking it, you just take a chug of that Bart 19 and it'll take care of all that. So puts you right back into neutral.

SPEAKER_02 25:04

Depending on where you grew up, to me, it tastes literally like apple moonshine. Like we had our moonshine and then we boiled it down with some green apples. That's what it tastes like.

SPEAKER_03 25:14

It smells Christmasy.

SPEAKER_02 25:16

Yes, very Christmas. Like to me, like I said, it drinks like a cocktail. But very sweet cocktail. Like I would pour that on an ice and then I would want to pour a little whiskey in it.

SPEAKER_03 25:26

It does taste like an apple pie moonshine. Right? I'm insure during the holidays that flavor wouldn't be. Correct.

SPEAKER_02 25:32

That would be the time I would have it, and then I'd put it away. Right. Put it away. Put it away. Get it away, man.

SPEAKER_03 25:37

Put it away. But did Good Time start as a single barrel bourbon bread and then it led into this? Was it always this?

SPEAKER_04 25:49

Pretty much always this. So my introduction to it was with the pick unit. Yes. That was one of the first few they did that were unfinished. That was just the Rye? Of older stocks. Was it a right? Nine, 10-year-old. Which you probably should have released under Old Zach or something. That would have been now, yeah, under Old Zach.

SPEAKER_03 26:06

Because there's brand confusion. Yeah. Because to me, I associate Good Times with that. Correct. I have a bottle like that. Yeah. And this to me is just masterization of the whole thing.

SPEAKER_04 26:17

They've morphed over time into where Good Times is almost specifically their base brand with finishings. Oh, look. And then old Zach and old what's the other one? Old uh Old Rick.

SPEAKER_02 26:30

Old Rick.

SPEAKER_04 26:30

Yep. Old Rick are their like top tier.

SPEAKER_02 26:33

So we talk about newbies, right? Like, so this to me is like something like you're just starting out, maybe you like you get into it and you're like, oh, like this is fun. And then like six months later, you're like, what the hell? Stay away from that. Like, oh, whiskey can taste this good? Yes, exactly.

SPEAKER_04 26:48

There's no burning. They're like, that's not. We'll eat some sugar. We'll eat some sugar. Eat some sugar. If you were Dan, you'd be worried about losing your foot. The beanie's gonna get you. Right. Woo! So he said he can't drink brandy because it shoots his insulin up. Bieber's got a lot of theories. Just like he doesn't. We got into it at his house last week because he's like, you drink all those things with chemicals in them and this and that. And I was like, dude, you chase your whiskey with Diet Mountain Dew. And Milo's. Well, he doesn't do that anymore. Something's going on with Milo's. He doesn't do Milo's anymore. The doctor said cancer out. It's just Diet Mountain Dew now.

SPEAKER_02 27:32

That's great. I can't, the sweetness on that. I had I've always had a real problem with like that synthetic sweetness. Right? Like I when I have something with real sugar, it's night and day. It's always better. But like the corn syrup shit, get it out of here.

SPEAKER_03 27:47

It's not even corn syrup, it's the whole different thing. That's what you're talking about.

SPEAKER_02 27:53

Diet stuff. Astrotain and all that.

SPEAKER_04 27:56

I don't think we're supposed to put that in our bodies. I don't think so. It doesn't taste. So the next one is uh Snickerdoodle. It's uh it's Asian years. In a snickerdoodle barrel? No. I would assume original cask, because they're not allowed to put age statements on there for uh secondary casks. It's uh Mexican vanilla. Back on the Mexican vanilla the best vanilla. And amiranna casks. You like that? Only break it out on special occasions.

SPEAKER_02 28:42

There you go. Oh boy.

SPEAKER_04 28:45

Hmm. Smells like grandma used to make it.

SPEAKER_02 28:49

They sent these to you or to a mine? Mine. Oh, so mine's gotta pick one.

SPEAKER_04 28:52

He's not picking. I don't have to do anything. These are the same ones they sent me when they asked. Well, they sent me old, they sent me a 12, a pack of 12. Sweet. Of old Rick and old Zach stuff. Oh, it's from Carson. I'm like, I might do a podcast without a camera.

SPEAKER_03 29:06

Okay.

SPEAKER_02 29:06

I warned him. Yeah, I warned him. I warned him.

SPEAKER_03 29:11

Hopefully, Jimmy and Nick taking it all good fun. Okay, and another question. Why would you use a nine-year-old whiskey to do this? Because it's a terrible nine whiskey.

unknown 29:23

Okay.

SPEAKER_02 29:24

So you know those barrels, like they are. It's the only reason. Those barrels that are in group picks, like for four or five times they don't get picked. I think this is what happens. Right.

SPEAKER_03 29:34

Some nine-year-olds are amps. Oh, that amber ones. I know my nine-year-old is.

SPEAKER_02 29:42

It's always that. Right. What is Ambarana is a wine, or what is it? Ambirana is a wood. Is that just the word?

SPEAKER_03 29:53

Is it a Brazilian? It's a word that tastes smells like you know, cedar, um, your cinnamon. Spices.

SPEAKER_02 30:05

To me, it's one of my nutmegs? Yeah, for sure. So definitely get that.

SPEAKER_03 30:11

Brazilians make this uh rum, it's it's called cachaca. Okay. Which is made from sugarcang juice. And then when it's aged in wood, their local wood is almirana. Wood almirana barrels. It gives it the cinnamon spice. And that makes total sense, right? Like you can make some kaiprinias or drink it straight and get that note, which is different. That makes sense to me.

SPEAKER_02 30:33

Like where to me, Amirana is very divisive. Like either you like it.

SPEAKER_03 30:38

I think I had great Amirana. I thought Starlight when they did it was really good. Starlight was interesting.

SPEAKER_02 30:42

It was and he actually sourced you up. But it wasn't over the top, like you know what I mean? It didn't punch you in your face with like the light. I don't know, it punched you in the face. The first that was very light.

SPEAKER_04 30:58

But that was it was a one drink and you're done. You're not drinking like two or three of them.

SPEAKER_02 31:05

Right.

SPEAKER_04 31:05

It was the end of the night. I want to have something special. I want to have something different. Something different.

SPEAKER_03 31:09

Your palate and your glass is owned by a Miranda.

SPEAKER_04 31:12

Oh yeah. You didn't you ain't drinking nothing else after around and smelling it, that's for sure. Alright, anybody got anything to close say in closing as far as when it comes to uh people new to bourbon, things they mistake? Uh don't buy the times, but I think we should pick all three of these.

SPEAKER_02 31:28

Right, we'll sell out. As long as it says snickerdoodle on it, as long as it says snickerdoodle on it. Uh no. This is a good one. Uh the the whiskey at the end there wasn't the best, but it is what it is, right?

SPEAKER_04 31:43

Um looking forward to everybody hearing the new uh intro song.

SPEAKER_02 31:46

Correct. Yeah, was that on this? That's on this episode. It's gonna be on this band. Chad is so multi-talented, I cannot wait for you to hear this. Obviously, by the time you hear my voice, you've heard it. DJ cheesy poof, they used to call me. So it's yeah, it's like I feel like DJ Big Cat, Blue Cat, something like that would be more. Yeah. But for the noobs, I think, follow your palate, not dying. But not Fred Bennick. My my my last piece of advice would be Or Will It.

SPEAKER_04 32:13

They'll go after Willet. Yeah, don't do that.

SPEAKER_02 32:15

My last piece of advice would be find you a group of friends that you can do it with. Right? What's that? Oh, and I'm saying to no one wants to be sitting in their basement. If you want to call it a burden orgy, it is what it is, brother. No fear here. Right. I think it's good to have this is orgyastic.

SPEAKER_04 32:32

Yeah, that's yeah, unless it's going full park or being off mics.

SPEAKER_02 32:35

Yeah, right, right, right. But that's that's it. Engage in the social aspect of it, find find people that are into it the way you are, makes it more fun.

SPEAKER_05 32:45

Great.

SPEAKER_04 32:46

All right, well, we're 30 minutes, we're gonna close it out, and uh until next time, enjoy your poorers and enjoy your family.

SPEAKER_01 32:59

Two battles, two stories, one love.

SPEAKER_00 33:05

Welcome to bourbon boys.

SPEAKER_01 33:21

From the bare room to the backboard, we've been to the best banner. And a different band.