ChiTuckyBourbonBrothers
The “Chitucky Bourbon Brothers” podcast, hosted by Mike Nielsen and Tony Meyers, serves as a delightful exploration of bourbon and whiskey culture, offering insightful reviews and discussions about various bourbons and whiskeys. The hosts share their passion for sipping “brown water,” a colloquial term for bourbon and whiskey, and aim to blend music with their love for these beverages, creating an engaging auditory experience for listeners. The podcast not only provides detailed reviews of different bourbons and whiskeys but also promotes a relaxed atmosphere where enthusiasts can enjoy the nuances of their favorite drinks alongside music that complements the experience.
ChiTuckyBourbonBrothers
Episode 125 - Parker's Heritage 2025 - 19th Edition, with Adam from The Whiskey Social
Cold nights, classic rock, and a high proof pour that refuses to behave. We’re joined by Adam, the mind behind The Whiskey Social app, to unpack how running a Tennessee pizza restaurant franchise with 400-plus whiskey lists turned into a location that finally fixes the collector’s headache: out-of-date bar menus, scattered bottle notes, and no easy way to find the best pours in a new city. His, The Whiskey Social, app puts everything in one place—track your collection, post your photos and ratings, discover bars and distilleries on an interactive map, and soon join public or private clubs that move bottle shares and local meetups off clunky platforms and into a space built for whiskey lovers.
From there we pour Parker’s Heritage 2025 - 19th Edition, a Heaven Hill blend that surprises at every step: 40 percent 15-year wheated bourbon, 40 percent 12-year American whiskey made from a 50-50 rye and malted barley mash bill, and 20 percent 11-year corn whiskey, all bottled at 122.5 proof. The nose teases apple, baking spice, candy-like bubblegum and a high alcohol makeup. The palate shifts hard to rye spice, seasoned oak, cocoa, and a slow, sticky finish that feels like a campfire in December. We talk who it suits (proof chasers, absolutely), when to pour it (cold nights), and how to think about price when retail sits around $180 and secondary tags climb into the $400's.
Along the way, we explore why bourbon hasn’t “died,” it’s just matured; how craft instincts carry over from beer to cocktails to whiskey; and why small changes—grain bills, char levels, climate—create big differences in the glass. Adam breaks down fair-by-the-ounce pricing at his bars, the realities of access through distributors, and the hard work of building an accurate database by hand so the map actually helps you drink better.
If you enjoy thoughtful, high-proof conversations paired with useful tools for how and where to sip, this one’s for you. Subscribe, share with a friend who loves a good pour, and leave a quick review so more whiskey folks can find us.
I just like this tone. It's just like an old classic.
SPEAKER_02:A great flow to it, too. It's like the good speeds, it's like not too much, and then it like gets really fast at the end of the day. Yeah, it's gonna be going down. Shout out to Bird Brothers, Mike and Tony. We are gonna drink some whiskey today uh after we stopped listening to Led Zeppelin. And uh, but more importantly, we have a guest today. I found this guy uh on Instagram. Sounds like that's kind of sounds like I was like searching him out and being a creep. Uh his name is Adam. And um I was searching around. Adam is uh I'm gonna go, I'm gonna call him an influencer. I don't I don't know, maybe no one's called him that, but uh he also has an has an app. Uh his Instagram is The Whiskey Social. Uh great, great um, you know, a bunch of pictures and reviews and stuff at Whiskey to do there, but his app is where you can like well, we'll let him get into it. Hi, Adam. Hey, how's it going, guys? Thanks for having me. Of course, how are you, dude?
SPEAKER_03:Good, man. Good. I I appreciate the uh the influencer comment. I I would definitely not call myself that, but I I've kind of been forced into it.
SPEAKER_01:I mean, this time of year, how many phone calls do you get for what bourbon should I get?
SPEAKER_02:Yeah, well who I'm getting I'm getting my husband a Christmas present. What should I get him? And where can I get it?
SPEAKER_03:Oh, everyone comes out of the woodwork. Everybody.
SPEAKER_02:All right, so you I found you with uh with a good ton of followers, and your handle is again the whiskey social. And why is it called that? When did you start it? Give us some detail about you and um and your your page and all that good stuff.
SPEAKER_03:Yeah, for sure. So so the the page really started um because of the app. Um, so we uh we kind of uh me and my business partner, we run restaurants in Tennessee. And what part of Tennessee? Uh all all over. So we've uh I'm mostly in the Nashville area, but we've got Memphis, Nashville, Jackson, Tennessee, if you've ever heard of it.
SPEAKER_04:Yeah.
SPEAKER_03:And uh you know, we got huge whiskey collections at our at all of our spots. And so we've just been we've been doing that since I mean really started in COVID where we started pushing for the uh the heavy whiskey like so many other people out there. Right. You know uh that's that's awesome.
SPEAKER_02:But I I I Tony, are you gonna agree that he's kind of cheating? Like the fact that he owns restaurants and that's how he gets his whiskey, that's like not even fair. Is that how you get most of your stuff?
SPEAKER_01:I think you have to sell it a certain quantity to get access to it, right? Like I think you actually have to have people there. You can't just be like, hey, I got a bar license and send me your good stuff only.
SPEAKER_02:And running a restaurant is a tough business too. So it's kind of it evens itself out. You have a tough business, but you get better access to whiskey than we do.
SPEAKER_03:I I tell you, the I think it's I think it's more difficult to get those bottles in a restaurant than it is to go hunt for them, honestly, sometimes everything you got to do.
SPEAKER_01:So are these restaurants are they all different uh genres? Are they like barbecue? Are they uh steakhouses? Are they you know what I mean? They're watered. What do you got?
SPEAKER_03:It's actually pizza, and it's it's amazing pizza, and it's called rock and doe. Rock and do it yeah, yeah, rock and do.
SPEAKER_02:Dude, we're in Chicago. You're talking to like the the pizza guys. I can't wait. I might Tony, we gotta take a road trip real soon.
SPEAKER_01:I'm searching for it right now.
SPEAKER_02:All right, keep going. Sorry. Yeah.
SPEAKER_03:It's uh it's good, man. It's now I will say it's a little bit more on the New York side of things. So probably a little thicker.
SPEAKER_01:A little thicker.
SPEAKER_03:It's all right. Yeah, but it's uh yeah, it's fantastic pizza, and and uh we started the restaurants in Nashville. Um we started really getting into the whiskey side of things, and so you know, people were were asking for it, we were pushing it. Uh we grew our our one restaurant um that actually right now we have over 400 premium bottles on. And so we uh we get access to the good stuff. Now, you know, I've got my own fun collection at home that I have to hunt for, but uh but anyways, we we have these restaurants with these whiskey collections, we have our own collections at home. And we really just are like missing this in between of like, you know, when you go to a restaurant and and they give you their whiskey menu and you look at it and you go, Oh, I want this one. And we think, oh we're out of that. Okay, well I'll have this one. Ah, we're out of that one too.
SPEAKER_04:Yeah.
SPEAKER_03:And we're like, man, there's gotta be a a better way to do this. Um, and then you know, we had our own whiskey uh collections at home. So you go to the store and you're like, I can't remember if I have this or that, you know, they get too they get so big. And so we said there's gotta be a tool for this, and and that's where whiskey social got created.
SPEAKER_01:You're definitely my kind of guy. I go to the liquor store. I have a a collection probably similar to yours, it sounds like, because my wife, my wife calls me a hoarder. I keep telling her it's a collection.
SPEAKER_02:I call you a hoarder. And and just like your collection, like he said, it got too big, and that's what she said. Um, but like it's that's totally Tony. So you have 400 selections at any given uh pizza place, and then you probably have hundreds of bottles at home, I would assume. Yeah, I'm sort of about around 300 bottles. Yeah, only 300. You like downplayed it. Like the restaurant has more than my house does, at least I bet the stuff at your house is all stuff that you want.
SPEAKER_01:It's not stuff you can't.
SPEAKER_03:Some of you guys in Nashville are crazy, man. They got up in the thousands. It's it's wild down here.
SPEAKER_02:Yeah. Um, so cool. So then um you uh you obviously you have what you have on Instagram, but how did that turn into so you did the Instagram first and then made the app or the app first and then Insta?
SPEAKER_03:The app the app definitely came first. Um we've been working on it for the past three years now. Um and it's finally come to a point where we're we're really pushing it out there. And uh, you know, what better way than than the Instagram? I mean, it's just there's so many bourbon lovers on Instagram. So that was our that was kind of our catalyst to to kind of get people on the app, right, and really start pushing it, you know, and and our goal is to get obviously as many people on there as we can, so we can keep it free. Our our our goal is to keep the app free for users.
SPEAKER_02:So high le high level, people will go to your app uh which is called Whiskey Social. People will go there mainly for what? If if someone's listening now and they're like, why would I why would I use why why do I need a whiskey app? I I just drink whiskey and that's all I do. Like what is it for? Is it more the connoisseur or is it just for everybody?
SPEAKER_03:It's for everybody. It's it's for everyone from a beginner to a connoisseur. Um, there's three major like pillars that we talk about. We have collecting, socializing, and discovery. And so the big one for a lot of guys like us is collecting. And so you can store their entire collection digitally on the app. We have a database of over 7,000 uh bottles right now, and we're adding on that daily.
SPEAKER_02:Um I looked up, I looked up what we're gonna drink today, and it was on there. So that's that's a good start.
SPEAKER_03:Yeah, it's uh it's a lot of late nights trying to keep up, especially this time of year. Wow, this time of year kind of. Um but they can go in there, they can do their own notes, their ratings, they can add all their own details about their specific bottles that they have. Um that's the one major pillar. The second one is is the social one, and this is the one you don't see in a lot of a lot of the other apps that are out right now. And so there's a whole activity social feed where people can post their images, uh, rate bottles there that with each other, um, you know, to uh for likes and comments and reshares. Um that's a huge aspect of of the app. And then a whole discovery section. So uh we we write articles on there, we have highlight locations where you can go and and enjoy. There's a map that you can see, you know, from wherever you're at, what's the closest thing, hot uh spotlights on brands and bottles and all that kind of stuff. That's really cool.
SPEAKER_02:That's a good that's a good add-on, especially because no one else has that.
SPEAKER_03:Yeah, it's for everybody. And the the coolest, newest feature we've got coming out is actually clubs. And so we are gonna be adding private and public clubs on there that people can start. They can transfer their Facebook club over to that and and use it to uh interact with each other and and meet other people. So we're really trying to create a whole community around it um in every aspect.
SPEAKER_02:Yeah, and that's the the community piece, as we kind of joked before, uh, or we we were talking to you before saying like how many people are reaching out saying, Hey, it's the holidays, what should I buy my husband or wife or friend as far as whiskey? And you're like, oh my God. So it's it's almost like now I would tell people to go to your app, like download this app, get to know it, work around it for a little bit, and then uh maybe, maybe like I love talking about whiskey, but uh maybe you should join a group where you could like dork out like I do, but just somewhere else, other than like just you know, picking up one bottle for your husband or whatever it is.
SPEAKER_01:I mean it's got all the good, it's got all the good ones for Chicago. I'm on it, your app right now while we're talking about it. And you know, nearby places from where we are. I mean, you know, you got 28-mile distillery, and we got Koval, we got Longland and Eagle, we got Delilah, we got Big Star. It's all all those are on Twisted Spoke. I mean, these are these are the big ones, you know. These are the ones where uh if people I mean the office, I mean the office is like a newer place down the Fulton Market that has fucking everything.
SPEAKER_02:Yeah.
SPEAKER_01:Um, that's cool, you know. But it's like it's it's it's cool that it's got all the stuff. I mean, Untitled Supper Club is one of my favorite places in the city. Um, I don't know if you ever make it to Chicago, but if you do, it's a cool like late night. They have a ton there. And you go like they got like burlesque shows and stuff, it's awesome.
SPEAKER_03:No, I'd love to. I mean, I've I got to see a lot of the different places as I was adding them on there, and it just gets me so excited for traveling to those kind of those kind of spots.
SPEAKER_01:So are you based out of Nashville then?
SPEAKER_03:Yeah, we're based out of Nashville. Yep. All right, cool.
SPEAKER_02:And that's kind of why we we have done or started the podcast on our end, is because uh I don't know, what are you doing? You're you're muffling. Oh, I'm muffling myself. Sorry. We did the podcast because it's like it it brings us like the education and the intelligence by doing it, um, as opposed to just like reading and scrolling, and you know, this is where we're like taking notes and actually learning something, and then a year later you're like, Oh yeah, remember that that bottle we had a year ago, and you just you just it just brings you knowledge. So you're getting that by building an app, and that's kind of why we did that. We did this.
SPEAKER_03:All the time, people are like all the time. People, how much how do you know so much about whiskey? I think, well, every night, that's all I do. Well whether I want to or not, that's all I do every night, you know.
SPEAKER_01:It's cool, yeah. It's a fun hobby. I mean, I I'm I'm actually from Kentucky, uh, northern Kentucky. And uh so I I've been lucky enough to be around, you know, a lot of this stuff my whole life, really. Whereas I I, you know, it definitely get you know, bourbon's obviously goes through its its times, right? And everybody talks right now about the times being plateaued, and I'm not really sure if it's plateaued as much as we just have a lot of it out there. Yeah, I'm familiar with that. You know, I mean I think that um I I think the people that like, especially this time of year, but people that like bourbon are gonna continue to like bourbon. They're not just gonna all of a sudden switch to tequila.
SPEAKER_02:Yeah, I think that's more of like the high level where they're like less less people will uh will put it in their cocktails. I think bourbon drinkers, straight uh or even mixed or blended or cocktailed, like people that that's their drink that aren't you know switching to gin or vodka or tequila or whatever anytime or ever. That's not who we're talking about. I think who we're talking about is the person that you know is more going with the trend, and it's like, oh yeah, I've I've had an old fashioned, you know, every weekend at the restaurant for the last couple of years, and oh, there's this new drink out that has something else in it, and they get away. That's who it's that that's who created like the real whiskey boom is that it's in. I mean, where do you go that's not like old-fashioned Manhattan, like their a number one drink for the last you know decade at least. So yeah.
SPEAKER_03:And there's so many of these craft distilleries that are really just putting out some incredible stuff.
SPEAKER_01:Well, that was your background, right? You were like a craft guy, right? Your background is more on c craft on the craft side of stuff.
SPEAKER_03:Oh yeah. I mean, uh it started in craft breweries um on on that whole side of it, and and working for breweries for years and years and years, and then getting into the bar scene and and the cocktail side of things, and then into whiskey. And so um that's always I I like the small guy when it comes to all those kind of um avenues. Uh and that's why I've fallen in love with whiskey. Is once you start realizing, you know, e each bottle, even though it's it's suburban, it's completely different than the last one you had. Oh, for sure. Um and and that's what it's so and to me that's so unique for something that is you're literally dealing with, you know, grains, thyme, wood, and water. You know, it's just uh doesn't get any more craft than that.
SPEAKER_02:Yeah, that that that's that's really where where my love comes in too. I mean, there's a there's different ways of distilling a vodka, and there's different, you know, you can put an age on a lot of things like they're aging tequila now. I just read in uh whiskey advocate and things like that. But it's like you're the craft that is any whiskey, Scotch, Irish, Canadian, uh, bourbon, whatever it is, it's like that that craft is like no other, no other booze out there.
SPEAKER_03:Yeah, no, absolutely. It's it's such a simple thing that becomes so uh incredibly different between each one. Oh, the factors are that's what's just amazing about it.
SPEAKER_01:Yeah, the factors are unlimited. I mean, from the types of corn to the temperatures to the age to the barrel char, you know, like to not obviously everything's new American barrel, but like, you know, the the char on the barrel. Just it's just crazy how many just very minor changes or minor things can make very big differences. Yeah, absolutely.
SPEAKER_02:All right, so we've talked about whiskey and uh we haven't talked about what we're drinking. The product enough. Let's talk about what we're drinking. So um Heaven Hill every year puts out uh what's called the Parker's Heritage Collection. This is the 19th time uh or 19th year they've done that. Um, I've always loved uh not all of them of the 19, but so many of them. A lot of them because they only put so many out. This one we're gonna try today, actually, I read was only 160 barrels. So it gets pricey, uh, it goes quick. Um, but this year is an 11-year uh American Kentucky straight whiskey, and um they don't call it a bourbon because it's not, because there's a 40% uh of it is a 15-year weeded bourbon, 40% of it is a 12-year American whiskey, and 20% of it is an 11-year corn whiskey. So again, there's stuff in there that it's not bourbon and bourbon and bourbon that makes it a bourbon. There's other American whiskeys and corn whiskeys in there. So it is a blend. And uh we were saying Tony Parker's in the 19 productions have only had two other times where they Yes, they've only done blends twice.
SPEAKER_01:Um the sixth edition, which is that I think you started with that one. Uh the blend of masters, the 16th edition, which was the 2022 double double barrel. Yep. I think that was it. Those were the uh those are the only two blends. This is their third blend ever. Um, this particular blend, what what's really grabbing everybody's eye on this one is that 40% of that 12-year American whiskey that you just said, because that is a 50-50 rye um malted barley mash bill. So there's actually no corn in that in that 40%. So it's a very uh, you know, there we've all had our you know, our Bowman brothers or some of these other, you know, um rye, not really they're weed at the really what do they call they? They call them um the the they're not bourbons, they're just uh something anyway. They're well, I can't get the name out of my head, but this is gonna be something like that that's gonna be pretty high proof. And I think that's what's really changing the complexity in this, and that people are really sought after sought after is because of that 40%.
SPEAKER_02:Yeah, because I read 20% of a corn whiskey, which is 80% corn. I'm like, whoa, this is gonna be corny. Um, but then it's you know double that of 40%, which is a rye. Um, but all good age, I think it's sought after because of what it is, Parker's uh being a Heaven Hill product. I also like the proof at 122.5. That's hitting for me. Uh again, 15 year, 12 year, and 11 years. So they have to call it an 11 year, even though there's 40% of it's a 15 year, so there's really good age in here. Um, but uh yeah, uh any any notes on your uh or opinions to start off uh for you, Adam.
SPEAKER_03:Yeah, I mean, you know, first off, like you said, the name is obviously gonna give it that that uh clout right off the bat. Um, but I was I'm a I'm a proof guy. So when I saw One Thing Two, I was like, let's go. Let's go. You know, um, I was really surprised. I I personally haven't had a ton of the Parker Heritage, I've had about two others. And um I was very surprised to see an American whiskey. Um, but you know, you gotta trust these guys on what they're doing.
SPEAKER_02:So you know, you hit the nail right on the head there. Like the this blend is so funky and crazy and even weird. You're like, American whiskey, whoa, corn whiskey. But like they started with, I feel like an amazing base, a 40% 15-year weeded. So they're like, hey, how much are we gonna they probably didn't want to put all of that out because they maybe didn't have enough of it. So they blended some other stuff and they're like, How far can we not screw that perfect start up? And they and they just didn't, you know. So let's trust Heaven Hill, because uh in my books, they don't they don't do a lot of things uh poorly at all.
SPEAKER_03:Yeah, that's the truth.
SPEAKER_02:Uh Cheers, let's cheers. Oh yeah, for sure. You can smell that. You were saying you were getting a lot of alcohol before. I am. I still am. I was saying, and I think it was because I knew about the uh I read about the corn. I was I was it does have a it does have a weak nose. Like it's not it doesn't pop out as like, oh, this is gonna be a good one, or I hope it tastes how it smells. This the corn and I feel like the American whiskey kind of pop through most for me. What about you, Adam?
SPEAKER_03:Yeah, I mean I get it it's kind of crazy. I get it so much like uh bubblegum, which is super weird on uh on what is kind of blended in there and like just it's super fruity to me.
SPEAKER_01:Yeah, I mean it's to me it's super fruity. Yeah, I I I I think it's the the the proof is just coming out on this one. You can smell the proof, which you know, and a lot of them you can't, but the definitely the baking spice I I definitely apples bacon spice and the bubblegum's interesting.
SPEAKER_02:I so bubble bubblegum, uh are you kind of saying that bubblegum like is sugary and sweet? Um and that's you so you're kind of smelling a like a sweet sugar like uh like notes of fruit? Is that where like let's br let's break down the flavor of bubblegum. Is it just like fru fruit and sugar?
SPEAKER_03:Yeah. Yeah, it has that kind of that almost like that. I again it goes back to the fruity, kind of the fruity, sugared almost candied apple. Yeah kind of no, I think you're right on.
SPEAKER_01:I I just the bubblegum one isn't one that I I um I use very often. I I think I don't really ever use it. And I think a lot of it is because it it everybody it depends on what type of chewing gum you're using to doing. Bubblegum? Yeah it's like are we doing the stuff from the baseball cards or are we doing yeah, are we doing the baseball card stick?
SPEAKER_02:Are we doing uh yeah but I think I still think it has a good amount of um I like your Apple call. Um I think it still has a good amount of like a like a nutty uh spiciness. So it's not like I'm disagreeing with the bubblegum because it's like I guess like one one nose to the next. I'm kind of like, yeah, I see where Adam's coming from, and then I pull it up again and I'm like uh like kind of a like a nutmeg kind of um like uh cinnamony kind of like a little spice, but I don't I don't really know which one comes first. This is kind of a it's kind of a tough one.
SPEAKER_03:Uh yeah, there's a lot, there's a lot popping out there. And the more the more you you know the more you kind of stick your nose in there. It is stuff like you said, you kind of get past that that alcohol that that heavy with that one. This really starts just coming out with that uh almost like I said, like a baked apple.
SPEAKER_02:Yeah, I just figured it out. So that alcohol-y, that spice, that kind of cinnamon nuttiness I get first, and then when I can kind of like get past that, that's when I get the sweet kind of um like apple-y. Smells so good. Let's um let's taste it. Yeah, let's we really got into the nose there. That was good.
SPEAKER_01:I know. I mean that we got the bubblegum. We're trying to get the get a description of it. I mean, that's sweet. We gotta have a guy like Adam.
SPEAKER_02:You gotta get him, bring new stuff to us, dude. You and I say a lot of the same things because we're and we're you know, we kind of typecast ourselves a little bit, maybe, but hold on, let me shut up and taste this. I just it's way better than the smell. I love the mouth. I love the mouthfeel for 122 proof. It starts great, it's mid-palate great, and the finish. I mean, sticky icky. I mean, it's like yum. I just I really like the mouthfeel. Um, I know I haven't gotten into the actual flavor yet, but uh because I'm gonna let Adam go first.
SPEAKER_03:No, I mean the the the heat is perfect on it. I mean, it is not it is not overly um overly forward on that. Nice blend.
SPEAKER_01:Yeah, I mean for me the rice, it's very, very like a rice spice seasoned oak forward. You know, it rolls into definitely rolls into your to your Yeah, very very different than than the nose, to be honest from what I was expecting.
SPEAKER_03:I mean, I don't I'm not getting any of those kind of bakes. I'm getting more even like deeper dark, like dark chocolates and obviously the oak is very present for the for the age, obviously, but um yeah, I expected more a little bit more sweetness, and it's it's a little bit more on the drier side, drier and some of those like heavy chocolate cocoa kind of kind of flavors.
SPEAKER_01:Yeah, no, I agree a thousand percent because it's with when you smell and you start thinking all the candy and the sugary, and you're thinking sweet, sweet, sweet, and it's it's pretty rice, it's pretty rye spice forward to start.
SPEAKER_03:I mean what a nice finish though, too. I mean, it's just super long. Oh, super slow release.
SPEAKER_02:Yeah, it turns into like a um it goes from that nose, which is like follow me here, it's like kind of like a it's just a simple apple, as as we kind of all agreed on. And then the palette changes completely where it almost goes to like an apple pie, which an apple and an apple pie, like, yeah, an apple pie has apples in it, but it does like two totally different uh one like cooked baked flavor. And like so, and this is like a I'm just it's a great like cold outside, sitting by a fire, like you're getting like brown sugar, and like I said, that apple pie and that like it's bulk, it's buttery, but like cinnamony, it's like just it's uh it's it's um it's like the the drink of December. Like if you're anywhere that's cold, it's like pour this, and it's like, oh, it's almost like you're having a great like a cold campfire.
SPEAKER_01:This is a gold, a cold campfire pour. You would you would you you just drink a lot of this quickly.
SPEAKER_03:Yeah, I mean, like the the again, the I'm a proof guy, but the cast strength, that 122, just I mean, that's just perfect.
SPEAKER_02:I just they just hit I wonder sometimes as we're saying, like, oh, great for cold weather, it kind of warms you up. We like high proof. I always wonder if like other people would uh would have this that don't uh know or know that they yet like high proof or however you want to put that, and this would kind of be too much for them. Like, is it too is the palette too bold, um, still has a proof, still has a spice to it. Would they be like, oh my god, this is like just and pretty complex. Like there's just too much there where they would just want to, you know, a 90, 9500 proof of of you know something a lot lighter. I I always kind of think about that.
SPEAKER_03:Uh I I yeah, this is my wife's face if she tasted this, would be uh quite the grimace.
SPEAKER_02:So it's sometimes we're like we're podcasting, and I feel like we're talking to a very specific group of like first of all, you're a whiskey drinker. Second of all, you like kind of drink more than the average whiskey drinker, and then you've drink enough to like get into high proofs, and then you get and it's like then you have enough money to spend a little bit more for the really good high proof stuff, and it's like all of a sudden we get to the end of the road and it's like, well, there's only about 15 people that listen that actually like this. But at least we found one. We found one in you, Adam. No, you found one.
SPEAKER_01:I think that I think when you start getting to these these special releases, they're they're good stuff. I mean, I I only know one Parker's that was not good, and it's because it was that what was it, that malted. And we have it, unfortunately. I have it in my basement.
SPEAKER_02:It was like a nine-year malted, but I'm like, uh if you want a nine-year malted for 150 bucks, drop 50 at the local church, and you got a hundred left, and find a scotch. Yeah. Like go find 12-year-old scotch, a McCallan or whatever, and you're way better off than Parker's did on that malt. But of the 19 years, that was like there's a couple that were shaky. That was the only one that I didn't actually like, but there are at least a dozen of them are like pretty lights out.
SPEAKER_01:Oh, there's a few. There's I mean, I was gonna say there's there's a half dozen of them that if I'm putting together like a top list of you know, your top 50 list of sips you've ever had, I'm probably putting five or six of them in that top 50. There's some really, really good ones. Um, you know, I I'm a I'm and obviously you can once you start saying some of the other names, like the King of Kentucky's and some of these foolproofs, you know, we obviously like this same higher proof, you know, full-bodied stuff that that uh that you like is what it sounds like. So I have a feeling that some of our some of our sips would be very uh would be very liked by you also.
SPEAKER_03:I would think so, yeah. Yeah, this is this is my cup of tea right here.
SPEAKER_01:Yeah, this is a good one. So where'd you get yours? Did you get a from a distiller or how'd you get yours? So this one uh was Distributor.
SPEAKER_03:Through the restaurant. Okay. Through the restaurant, yeah. Yeah, we uh we got this um a couple weeks ago. Um and we've actually sold a good bit of it. It's it's done well. People are uh people are pretty excited about it.
SPEAKER_01:But what do you what do you sell it for? Are we uh can I ask?
SPEAKER_03:This one is going for, I believe it's 40 an ounce. Oh forty. So it's it's a good price. Yeah, we we try to keep our prices uh that's a really fair number. Yeah, we we wanna we want the stuff to sell, we want people to to be able to enjoy it. We're not here to to gouge anybody. Um so if you come to a rock and do, you're gonna be able to find some good stuff for so rock and doe, is it safe to assume you guys have uh bands there a bunch too?
SPEAKER_01:Or you just play loud music?
SPEAKER_03:Uh we have at some of our locations. Uh we just play rock music all day long. Uh we we do some locations at bowling alleys, which is fun. We do like duck and bowling and stuff like that. It's it's just a great environment. It's cool. Uh we brew our own beer as well, too. So we're we're we have a brewery as well. And and uh so it's uh we got something for everybody.
SPEAKER_01:Man, those kind of places this time of year should be booked solid with uh holiday parties.
SPEAKER_03:We're busting, man. We're busting.
SPEAKER_01:I mean, that's such a cool idea.
SPEAKER_02:I mean, I mean, a guy that's owns some pizza places, like, whoo! Like my my heart is full, and then because I love pizza, and maybe maybe I could lose a few pounds, and then you're a whiskey guy, and then you got bowling alleys, and then you're talking about I'm like, dude, this guy's like I was just at a wedding down in Nashville.
SPEAKER_01:I wish I would I wish I would have met you before. I would have totally stopped in.
SPEAKER_03:Yeah, yeah. Well, it's it's not too far. You guys can be tripped down for sure. Oh, yeah.
SPEAKER_02:We got time. You're we're gonna need you to take a trip up here to Chicago. Yes. Uh, probably bring a few par baked pizzas and we'll we'll cook them the rest of the way. Uh we'll we'll get you nice and uh nice and whiskied up so you can you know enjoy anything we have. I'm sure you you you have them as well. Um or or we take a trip to uh I got I I love Nashville.
SPEAKER_01:So I I would just my my uh wife's my wife's uh cousin lives down there. So she was married actually at that uh at the Symphony Orchestra building. That was a heck of a heck of a heck of a place. But um, yeah, it's a cool it was a I love going down there. I don't get to Nashville as much. Honestly, I feel like when we are going south, we end up stopping in Bardstown. That's about as far south as we get. Yeah.
SPEAKER_02:Yeah, that's a big way to say that. We don't want to drive past that. We're kind of like, all right, well, we're just gonna stay here for a bit.
SPEAKER_03:I don't I don't blame you one bit. Yeah, I I I find myself traveling uh just a little bit north quite often.
SPEAKER_01:Did you uh do you guys participate in any of those festivals and things like that with your new app and stuff, or is that like next year, or what are you guys thinking?
SPEAKER_03:That's definitely next year. We've we've talked to uh the Kentucky Bourbon Festival and Bourbon and Beyond, and so we're definitely gonna be uh a part of those next year in in some kind of capacity. Uh and then we've done some smaller ones just around here.
SPEAKER_04:Yeah.
SPEAKER_03:Um, but we're about we're about three months into the heavy push on the app. Okay. Um and I mean we're it's growing like crazy, which is which is amazing. And we've we've you know tripled, quadrupled in the past uh just two months alone, which is awesome. Um again, Instagram has been a huge uh uh piece of that. It's it's you know fun you guys bring up the influencer and stuff like that because uh it's uh I I've seen so much growth on that just by posting pictures of good pictures of whiskey and just talking, you know, with guys like you about it, and it's it's cool. The the community is is is huge on there for this stuff and uh and uh everyone seems to find each other pretty quickly.
SPEAKER_01:Are you doing it yourself or do you have somebody helping you?
SPEAKER_03:Yeah, yeah, no, I'm doing I'm doing it all myself. We did we uh have tried dabbling with some other people doing it, and there's just something more personal when you when you're doing it on your own.
SPEAKER_02:Totally. Social media is so hard to well if you hire someone, they're way too expensive, and then you're like, nah, not gonna do that. And then even if that starts to work, you're like, Yeah, but that's not how I say things. That's not how I yeah, that's a picture of me or a picture of a bottle, but I would have done it better or different or what. Yeah, I'm totally with you there.
SPEAKER_03:Uh a thousand percent. And then you know, it's tough to find people in that realm that that have the passion that we do for this kind of stuff to be able to have conversations about it and talk about it. For sure. And and so that was another factor. It's like, man, you're just not they're not hitting it like we're trying to really, really find. And and so once I started doing it just a hundred percent on my own, I mean, it was night and day with uh the responses we started getting. And uh and that's the app too. I mean, we're you know, we do every bottle that's been added on there has been added by hand by us. Every venue that you see on there's been added by hand by us. I mean, it's uh it's a real labor of love. Um, and and that's what the big thing we try to get across is we are the end user of this app creating it. And uh, and that's huge.
SPEAKER_01:And I think that's why, you know, but that's probably why it's successful because you know what you like, and you know from the ground. There's a bunch of us other geeks out there that are all similar that um you know, and and then honestly, the way you're building your app is completely different. It's not really just for people that are have these crazy collections. I mean, it's for people that are out, you know, you're just visiting a new town and you're trying to figure out where to go who's got a good bourbon selection. I mean, it's I really like where it's at. You just got to figure out how to get it in front of everybody.
SPEAKER_03:Yep, and that's why we need things like this. So I appreciate you guys doing this because this is this is how we get even even more people, especially it's it's so cool to hear you guys found us from Chicago. You know, I mean, obviously have uh a lot of people around Nashville that find us, but to have someone reach out from Chicago is is uh is very humbling for us.
SPEAKER_01:It's awesome. No, it's cool. We we we really enjoy we it's we seem to find stuff that we like and then we kind of gravitate towards it, which is yeah, and then and then those things we like uh we like the same things.
SPEAKER_02:It's not just it's whiskey first, but then it's pizza, and then it's bowling, and then it's now it's everything. Now it's everything. Uh all right. So let's do our sip rate method. I'll go first because I'm gonna do something a little different. All right, I'm gonna go backwards with the P of SIP, which is price. And so this Parker's uh retails for 180 bucks. Not a cheap bottle of booze. Nope. Um, but again, 160 barrels, typically really hard to find, and it hits a secondary market. And uh I paid um let's just call it like I think it was like 250 for this. And so more than the 180, because I know it's hard to find, can't get it, we don't get it at our stores. Uh, but a lot of secondary, these jump up to 400, 500, 600 bucks. The older ones, because again, there's the older they are, the less there is hanging around, people are finishing them day in, day out. Uh this price doesn't really sting me that much for the love I have for Parkers and Heaven Hills. So since that price and the secondary price is not that bad, uh, my share uh is gonna be I'm gonna share it more because I think it's I think it's pretty good. I think it's pretty different, I think it's kind of an acquired taste uh in a lot of ways. It's not just a straight bourbon whiskey that's a perfect proof or anything. There's some nuances to this. Um, so I'm gonna share it. And of course the influence is the highest level it could be because I love Heaven Hill and I love Parker's.
SPEAKER_01:That's cool. Your turn, bud. I I'm gonna do it in the right order, which is uh because that's that's just the way I do it. No, shareable to me is I I would share this with anybody that I know likes anything cast strength, barrel proof, anything with a little proof on it. If somebody, somebody tells me that they're they normally drink stuff that's you know bonded or less, I'm probably not pulling this off the shelf. They're gonna think it's too spicy. They're just gonna think it's too spicy and they're gonna, they're gonna, it's it's gonna be that same look you talked about on your wife's face. It's they're just they're just not gonna want it, right? Influence to me, I love Heaven Hill. I mean, I I Heaven Hill to me is one of my is is one of my favorites, uh, if not my favorite uh distillery. Um price at 180 bucks when you're talking about 11, 15, and 12 year juice is is actually a fair price. I mean, look at the amount of stuff we're paying for 100 bucks for. That's eight-year and 10-year stuff now.
SPEAKER_02:Yeah.
SPEAKER_03:Adam, you're up, bro. Uh, yeah. So shareable, I I'm definitely sharing this. I think what's super cool about it is just what's going on in it with all the different blends. And I like a I like a whiskey that you can talk about and and have those conversations of what's going on rather than it's just a straight bourbon. So I like that part of it from a shareable. Um, I do agree. I think it's I would be sharing it with a certain uh group of of friends that share my love for anything over 150 improved. Um but definitely, definitely shareable. Uh on the influence on things, I mean, you can't go wrong with having home parker heritage. I mean, you know, it's uh it's a beautiful bottle, uh sitting on your shelf. It just has that kind of that clout when someone's easing goes oh, wow, you got that, you know. So I think there's there's tons of great influence there. Um and price, I I'm good on the price for it. I mean, especially for the year. I mean, I know it says 11 year on the front, but you know you're drinking mostly 15 year in there. And so I think it's a super fair price if you can find it, you know, for that price. Um so I if I would I would buy it. Even in, you know, 250, yeah. I think I'm still definitely uh definitely picking it up at that level for sure.
SPEAKER_02:So going forward, Tony, I think we gotta be careful about these guests because he was a little too good at that. It's gonna they're gonna start making us look bad. You know, I don't need our guests making us look bad. It's all right. You're so good that I feel like you should uh box up a few of those pizzas and ship them off. Have you ever dry ice?
SPEAKER_01:I like it. Have you ever shipped pizza that far? Uh dry ice at all.
SPEAKER_02:I'm just curious if that's even a if they're if that's just or if their restaurants are like packed with gills, they're not shipped. No, no, no, no.
SPEAKER_01:But I just wonder if that's even an if that's even a profit center. Like if it even makes sense.
SPEAKER_03:So our pizza, I mean, it's it I it I it's fire. Obviously, I'm I'm biased, but it uh I have taken it home and uh par baked it, put it in the fridge, pulled it out two days later, refired it. And I mean it's it's it's fantastic. Um so yeah, we could definitely make it happen, man. We put on some ice, we get it up there, get ourselves a little uni, little fire baked, we'd be good to go.
SPEAKER_02:Nice. I like it.
SPEAKER_01:I like it. No, because I know like Luminati's will send stuff around. So I know there's people that do it, I just don't know how it like how you have to do it, right? Like I don't I'm yeah, I'm not in that industry.
SPEAKER_02:All right, let's give it a number.
SPEAKER_01:Yeah.
SPEAKER_02:Let's give it our number. Um go first.
SPEAKER_01:You want me to go first? I'm gonna go with a uh I guess it's a 375 to me.
SPEAKER_02:Well, uh, I'm pretty close to that. Adam, are you gonna are you what are you thinking?
SPEAKER_03:I I'm kind of sending like a like a 34 3435. Because I I I it's now this is my first rating, so you don't know my scale, but uh I would say it it's definitely one that I love, I share. I wanted a little bit more on on the palette. Uh the nose was fantastic. I wanted a little bit more on the palette to kind of get a little more, so I'm going, yeah, I'm going three nine four.
SPEAKER_02:All right. I'll go right in the middle. Uh three and five eighths, so three, three, six. Um, and yeah, I was I was kind of peeking up at like three, seven, five, three, eight. And then um, it's not that Adam brought me down, but um it's uh no, I honestly like it it it just um it's I gotta be careful to not have so much Parker's and so much influence, as we say, uh in there. Uh but it's it's hitting on all the other things, but it's not like this holy shit, like perfect blend of all time. It's just them doing what they do really well. Um, but that doesn't make it like something in the four. So I'll go three six anyway.
SPEAKER_01:Sorry for the no that's fair because I I mean we know there's a couple of those parkers that are that you know we like the double chard and some of those things. I if we see them, I know we paid a lot more for them and they were fantastic. Nothing against this one. I if you see this on the shelf, it's got a blue label, buy it like immediately if it's anywhere near retail. Um I think it's a great drink, and at 375, it's gonna put us up in the you know, in the upper percentages that are upper quartile for the year, but at the same time, it's not it's not a top 10% of the year or anything.
SPEAKER_02:Well, dude, Adam, thank you so much, man, for uh for joining us. Uh when we get down to Nashville, I mean, we got so many things that we're gonna we got to talk about your pizza and then we're talking about this whiskey, and we're talking about your app. And so, I mean, I think Star Trek.
SPEAKER_01:We're talking about Bourbon Fest too this year. I don't think the Bourbon and Beyond, I'm not sure about that. That's more of a concert series to me.
SPEAKER_02:The Windy City smoke out up here is four days. Laney Wilson's actually playing this year. There's uh it's not super whiskey focused or as much focused as that, but it's more of a kind of a Western country themed uh anything from hats and boots to text us on the side about that if that's something you're interested in.
SPEAKER_01:We we we know a couple people over there that I don't know. I just don't know. I know it's it's mostly revolved around um like their food. Like uh it's a big food, like barbecue type place, and then it's mostly it's all country music, and it's it's a cool four-day festival right downtown.
SPEAKER_03:That's yeah, that's great. I mean, there's so many of those people there, they're whiskey people. Those country people are whiskey people.
SPEAKER_02:Well, they are they're yeah, they're usually one of the same.
SPEAKER_01:Well, give us a plug again. What's uh where can we find you on all your socials?
SPEAKER_03:Yeah, absolutely. So uh Instagram at the Whiskey Social. Uh you can find the app on both the Apple Store and uh the Google Play, uh website, uh whiskeysocial.app. Um so yeah, please go download it free. Uh free app, get on there and and start uh hanging out and having some fun.
SPEAKER_02:Dude, so good hanging with you. Uh thanks for joining us. And uh hopefully you finished the Parkers that you poured if you haven't uh chug it down on this cold night for us.
SPEAKER_01:I hope uh I hope you guys are warmer than us today.
SPEAKER_03:Yeah, a little bit, but it's uh pretty cold for Nashville.
SPEAKER_01:Nice, nice. Well, we're gonna we're gonna continue the uh we're gonna continue with some Led Zeppelin on the way out, and um you know, a little cashmere. I love this song.
SPEAKER_02:And as we say, we take care of the whiskey so you could focus on with whom you share it. Uh good sharing whiskey with you today, Adam. Uh, take care of yourself. Happy holidays, and uh, I'm sure we'll hear from you soon, buddy.
SPEAKER_03:Yeah, happy holidays. Thanks, guys. That's awesome. Thank you, mate.
