The Scotchy Bourbon Boys
The Scotchy Bourbon Boys love Whiskey and every thing about the industry! Martin "Super Nash", Jeff "Tiny", Rachel "Roxy" Karl "Whisky" and Chris "CT" all make up The Scotchy Bourbon Boys! Join us in talking everything and anything Whiskey, with the innovators, and distillers around the globe. Go behind the scenes of making great whiskey and learn how some of the best in the whiskey industry make their product! Remember good whiskey means great friends and good times! Go out and Live Your Life Dangerously!
The Scotchy Bourbon Boys
Toasted Oak Magic: The Evolution of Yellowstone Bourbon & It's Historical Significance
Yellowstone Bourbon honors America's first national park while exploring the rich history behind this iconic brand that dates back to 1872. Stephen Beam, descending from two legendary distilling families, revived this historic label through Limestone Branch Distillery, continuing a tradition that survived Prohibition and multiple ownership changes.
• One dollar from every bottle sold supports Yellowstone National Park
• The brand was one of only six distilleries permitted to sell medicinal whiskey during Prohibition
• Stephen Beam founded Limestone Branch in 2010, merging his family heritage with modern distilling
• Limestone Branch began with just one barrel per day production capacity
• Brand ambassador Stephen Fonte travels with cigars and bourbon for pairing experiences
• The Toasted expression offers notes of root beer, sarsaparilla, burnt caramel, and cinnamon
• The Beam and Dant families were united through marriage, connecting two distilling dynasties
• Yellowstone's label features the iconic waterfall from the national park
Join us next week for Derby Week festivities as we continue our exploration of America's historic bourbon brands and their connections to Kentucky traditions.
The rich legacy of Yellowstone Bourbon stretches back to 1872, when this historic brand was established to honor America's first national park. Tonight, we journey through time to uncover how two of Kentucky's greatest distilling families—the Beams and the Dants—created a whiskey tradition that has survived Prohibition, changing ownership, and industry consolidation to emerge stronger than ever.
Stephen & Paul Beam, carrying the bloodline of both legendary families, founded Limestone Branch Distillery in 2010 with a mission to reclaim their family's heritage. Starting with just one barrel per day and fermenting in modest equipment, They eventually partnered with Luxco to become the steward's of Yellowstone—a brand that once belonged to his ancestors. We explore how this full-circle journey represents the heart and soul of Kentucky bourbon culture.
What makes Yellowstone toasted truly special goes beyond its remarkable flavor profile of root beer, burnt caramel, and cinnamon toast notes. For every bottle sold, one dollar supports conservation efforts at Yellowstone National Park, creating a connection between America's whiskey heritage and its natural treasures. The iconic waterfall label serves as a reminder of this unique partnership between distilling and conservation.
We're joined by Knobs for his first podcast appearance with his new nickname as we sample Yellowstone's acclaimed Toasted expression, breaking down its aroma, body, taste, and finish through our signature Old Louisville Whiskey Company Barrel Bottle Breakdown rating system. Along the way, we debate the science of neck pours, the effect of synthetic corks, and whether bourbon evolves after it leaves the barrel—all while celebrating the storytelling tradition that makes bourbon culture so captivating.
Have you experienced Yellowstone's connection to America's first national park? Share your thoughts, subscribe to our podcast, and join us next week for Derby Week as we continue celebrating the spirits that make Kentucky famous!
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Speaker 2:I'm drinking bourbon, sipping on some scotch. We've been a little while, but it sure comes with watch. We love what we do. We're drinking every spoon. We're the family. It's all a song. We love to tell the truth. Yeah, we're the scotchy burly boys Raising the hell. We're making some noise.
Speaker 1:Yeah, we're the scotchy burly boys. Thank you all right, and I'm not finding where it is, so it's gonna play again. Oh nope, it didn't all right. Yeah, there it is, everybody. Hold on, let me turn it off.
Speaker 1:There it goes. I gotta find it. I knew it. All of a sudden it was like where do you turn it off? All right, welcome everybody tonight to another podcast of the scotchy bourbon boys. Tonight we've well, I don't know if this is going to be permanent, but we'll start off. We got Super Nash on tonight. Yes, welcome, super Nash. Hey everybody, glad you're tuning in. Okay, I think I gotta turn this up just a little bit. That's what it was. Did that sound sound? Did that sound quiet to you guys?
Speaker 4:Yeah, it's always quiet. We don't hear it Hardly hear it until right at the end.
Speaker 3:Oh yeah, I heard nothing. It was silent that whole time.
Speaker 1:Oh, really, yeah, Okay, anyways, all right, so don't mess with the Dobbs Mobs, kind of like the cornbread mafia. So yeah, so that makes sense. So we got Super Nash, welcome, welcome, welcome. And we got my son who we're looking for a nickname. So if you're out there and you're on Facebook or YouTube, you can suggest one. But we kind of evolved to this one and we're going with knobs. So knobs is here tonight and if you like knobs, let us know. Oh, I love knobs.
Speaker 3:Do you realize what you just said? Yeah, I do. That's the point. What kind of knobs Door?
Speaker 4:knobs the name or mafia's.
Speaker 3:Knobs Creek.
Speaker 1:Yeah, okay, you do like Knob Creek. There's no doubt about it. Knobs makes sense. Yep, so Greg says he never hears the intro.
Speaker 3:Yeah, we don't hear the intro.
Speaker 1:I bought actually one of the things before I get going. I just bought this and these are supposedly for podcasting one of the best wireless microphones there is as far as rating.
Speaker 3:Well, what is?
Speaker 1:it called the wave t5 by and the rating was on. It was spectacular. It has. If you want it to be noise canceling, he said the controls on it was spectacular. If you want it to be noise canceling, he said the controls on it. Everything it's pretty good. So I haven't learned how to use them yet, but I'm going to.
Speaker 3:You also probably have some form of noise suppression on Zoom that picks up, that cuts out that audio.
Speaker 4:We can hear the barrel bash every time he does it yeah, that's, it's there's yeah it's, you'll be beating the hell out of the desk, the barrel and everything else, and we can't hear it, not even thud yeah, so I gotta figure that out.
Speaker 1:That's what I'm trying to do. I think it's partially the microphone and partially zoom. It could be I agree, greg.
Speaker 4:No, it's better than tiny's tiniest yeah, knobs is uh or sorry.
Speaker 3:Greg snyder is on my side for knobs, okay all right.
Speaker 1:So anyways, uh, remember wwwscotchiebourbonboyscom for all things scotchy bourbon boys. Uh, we got the glenn karens. Uh, knobs is drinking out of one supernash is drinking out. I got one. All you got to do is contact me. Hit me up on the website, but contact me directly through Facebook and YouTube and I can get you one of these. Most everybody on there has one. And then there's always the Crystal Glencairn Club. We're going to be doing a tasting. I think that's going to be early. It'll probably be like the second. I'm looking at the second week of July to have everybody come up and do the Crystal Glen Caring Club. That's there. Are you going to be?
Speaker 4:pouring samples of Pappy 23?
Speaker 1:Every damn thing. If I have it, I'm pouring it. That's what happens in the Crystal.
Speaker 4:Glen Caring Club I guess.
Speaker 1:Then Pappy 23 is out. There you go. What do you mean? It's out like I'm not gonna have it. You don't know what I'm gonna have, man, I'm gonna have a lot. I've been, I've, I'm, I'm friends with, I'm friends with randy ford. Uh, walker, where's randy tonight? I didn't see him. Come on, he must have, he must have missed. Oh, I know where randy is. Randy is in line at a costco and he's first. And this is one where you're, for if you're not, if you are first, you're not last. That means you're going to get what you want. You're last anyways, all right, so, anyways also.
Speaker 1:Uh, we're on facebook, youtube, instagram and x, and then also we are on apple, iheart and iHeart and Spotify and then any other podcast format you can think of. But no matter how you watch or listen to us, make sure that you like, listen, comment, subscribe and leave good feedback. Very important to the podcast, and you guys have been doing such a good job, a fantastic job, that we are now the number three whiskey podcast in the world. So that is one thing, now, not the number three bourbon podcast. I think we were 36 when it comes to a bourbon podcast, but as far as a whiskey podcast. When you do all the whiskeys, we are number three.
Speaker 3:What about the bourbon and whiskey podcasts?
Speaker 1:That would be this when it comes to just straight bourbon, but still 36 out of 100, I'm happy with that. That's about where I thought I would be. You know kind of thing. Next week, try a bottle of gin. What's happening here? Roxy's decided to jen. And then what's happening here? Roxy's, roxy's, uh decided to come down and listen.
Speaker 4:I suppose uh knobs being on tonight when you get special guests, it brings in all the people.
Speaker 2:Yeah it brings in everybody so knobs brings them in.
Speaker 1:but you know, like, check us out, and that's that's, and that's what it's all about.
Speaker 4:So a very I can't say it, but something came through my head when you said knob.
Speaker 2:Oh, you're actually coming on the podcast.
Speaker 1:She's going to make a visual reference. Welcome, roxie. Yeah, that's something. I think this is a first. We're like at 489 podcasts and this is the first time we got a surprise. She's done a surprise audio, but never a surprise video.
Speaker 2:Can't miss her son being on A.
Speaker 3:what Can't miss me being on you know, yeah, that's my little no.
Speaker 1:Well, josh Roberts says he wants to be a guest. That's fine, actually, everybody, if you hang around for the full podcast. Lately I've just been dropping the link afterwards so we can all talk and share pores. So that'll happen tonight. So you know, just check it out a little bit later and we'll be talking about, you know, some other different things. It's been kind of cool lately. We'll be talking about some other different things. It's been kind of cool lately. But I will have to say views are up On Facebook, youtube, everything's going good.
Speaker 1:We're starting back on the audio to get a little bit more steam. When we started doing the video, the lives, that kind of took away the audio because most of my, most of my audio audience came over to start watching on facebook mostly and then whatever, didn't you know? So all of a sudden, if you watch it live, why the hell do you have to listen to it while you're in the car? And then super nash used to be worth, of worth of view, but he's so busy lately if he misses out, he doesn't even listen to it. We're all traveling down to mexico now that he's, now that he's so busy lately if he misses out, he doesn't even listen to it.
Speaker 1:We're all traveling down to mexico now that he's, now that he's actually on the podcast, he's like I don't gotta listen to any of them. I just I just I try. I know you do, I know you do. I don't actually actually lately, so lying about it lately Is there knobs? So knobs has been. I'll give you a little bit. You've been starting your do some YouTube videos that have been pretty good. I mean, I was, I've been impressed with your talent, so you know that's kind of good you might throw out to our thousands of viewers that will see this. If you're into video, well, that isn't even Minecraft, yeah, but that wasn't even the one.
Speaker 3:What that's like. One of the things I do, I make video essays. They're called on the YouTube platform.
Speaker 4:Oh video essays.
Speaker 3:Yeah, so just I pick usually a random topic or a movie and you know you review it or just talk about it. I've talked about me being on bones.
Speaker 1:Of course, that cameo I had, yeah, courtesy of steve he's watching tonight he's walking, he's working, but that was uh through stock photography you ended up on bone.
Speaker 3:Oh, don't, don't spoil the video. Let them go check it out if they want the full story. Well, it's worth, I would say.
Speaker 4:I had a cameo in the Ricky Bobby movie. I was at Charlotte Speedway when they were filming it.
Speaker 2:Oh, I see.
Speaker 4:You got to see me, but you got to look quick. Mine wouldn't probably quite as long as yours If you were in Talladega.
Speaker 3:Nights, which is my number six movie of all times.
Speaker 4:You've never told me that. Yeah, we would have loved you better if you were in Talladega Nights. Yeah, that takes you up. They happened to be filming it when we were in Charlotte that night for the All-Star Race. Wow, I would have assumed you were the little I'm front row right up near the fence. Watch it frame by frame. That's what I need to do is put it on something that I can stop it frame by frame.
Speaker 1:You don't have to do that to see it's in the entire screen yeah, but I thought, nash, that you were the body double when Ricky Bobby was running in his underwear on the track. I thought that was more like you, I recognize that butt anywhere oh my gosh anyways alright.
Speaker 4:So my wife would say what butt. I second that Drake says Martin Bobby, martin Bobby. So I second that. So um drake says martin bobby, martin bobby there we go, there we go.
Speaker 1:Let's see having a 13th colony pour of four tonight. It's almost friday. Yes, it is almost. That was John and uh, so knobs. So you got, so you did.
Speaker 3:You gotta say it in a funny way knobs okay, not knobs. I think that the name is the name's enough. I think the funny voice is you know so I've got my.
Speaker 1:We're gonna be doing Yellowstone tonight, which is Limestone Branch, and thank you, roxy Woo. Let's give it up for Roxy Woo, all right? All right, that's like I feel like I'm like Pat McPhee with a guest appearance by some celebrity. I got Roxy coming on and whatever, so I had to do the little clap thing there, anyways, so we got Yellowstone, limestone Branch. So you did a little looking into this, right, I did a little bit, yes, and so the whole thing started in 2011 with Limestone Branch.
Speaker 3:Well, actually it started in 1872 with the founding of Yellowstone National Park. Awesome Right, I had to throw out National Park.
Speaker 1:And this brand has been around since the 1800s. So did you pick up what the most unique thing about this brand that is still today, kind of what makes it awesome, beyond the fact that it's a good tasting bourbon?
Speaker 3:I don't think I did pick that up.
Speaker 4:It has a picture of the National Park waterfall right there on the label.
Speaker 1:Yes, it is. But what happens when you buy this Super Nash?
Speaker 4:Oh, they donate a dollar to the National Parks.
Speaker 1:Yeah. So every bottle of Yellowstone, a dollar of the profit goes to the Yellowstone National Park and honestly they have to be giving. There has to be a cutoff point because I'm telling you, this brand of Yellowstone, honestly, is selling. You know it's got to be selling like in the millions, so you know per bottle, so very excited, it's on every shelf in America. So there's a way it got there. And the way that Limestone Branch got there and who Stephen Beam is and where it went to and where it's been and how it ended back up at limestone branch is really a cool story. Now, knobs knows this story, but do you know it's good enough offhand to tell it.
Speaker 3:I think so, I think so. So goes back to the national park. Of course it was created to just honor the first national park. You know that's yellowstone and they're. They designed the label and all that stuff with for yellowstone and named it after it. And then, when prohibition hit, they were one of the six breweries in america that were allowed to not continue distilling, or sorry, distilleries, not continue distilling but continue selling. Uh, for prescription-based alcohol, which is just. You know where can I get one of those? But dr riot the c to write me a script for a bottle, because then I could put on my insurance. You know well the way.
Speaker 1:the way it worked back then is nobody could distill, but they had massive amounts of inventory. So instead of just making them not be able to just sit there and die, they let that become prescription so they could gradually put that into circulation. But it was very overtaken. George Remus, who was from Chicago he was a pharmacist to start off, then he was a lawyer and he used his lawyer and pharmacy skills to open pharmacies in Kentucky while he lived in Cincinnati in one town, to get the prescription uh, you know things from the government, the certificates from the government and then he basically got the use those to get the whiskey from the distilleries and then he shipped it up to Chicago and New York through the mafia.
Speaker 3:Yeah, but just imagine how that conversation with your doctor goes, asking him to prescribe you a pour a night.
Speaker 1:But you've got to remember there was no penicillin, there was no amoxicillin, there was no anything. The only medicine on the planet at that time was alcohol, was whiskey. I mean, whiskey was the number one thing that you could cure a cough or a cold with, and to this day, you know, vicks 44 has alcohol in it. It's not the same as, but whatever. But whiskey was, uh, um, used for by in the civil war for surgeries that it would, uh, you know, they would sterilize wounds with whiskey.
Speaker 4:So whiskey was an all around everything. Medicinal alcohol license yeah.
Speaker 3:But here's okay, here's an idea that I'm just going to throw out for all you potential distillers out there you know, a NyQuil partnership or, uh, you know, a DayQuil, just a knob, a Knob Creek Dayquil, don't you? Would you buy that in the store over the?
Speaker 1:normal stuff. But just remember, the alcohol that goes into those has to be distilled by somebody. Yeah, yeah.
Speaker 3:So I mean, I definitely if I saw, you know nine, a knob, a knob, knob knob creek full, full, full, full medicine. Yeah, I think I picked it on the shelf over the.
Speaker 1:Yeah, well, that is something to think about. I mean, if it has the little knob creek logo on the bottom, yeah, Well and then, so they went from that with other things. Yeah, yeah I mean as a kid, it's like it did lead to other things.
Speaker 3:I drank a crap ton of nyquil well, it's like, it's like the, it's like the mouthwash too. It's like that's all alcohol based yeah it kills germs. Yeah, okay, but yeah, so Prohibition ended. They kept production going until I believe it was the 90s where Guinness bought them.
Speaker 1:Yeah, but they were bought by what? Was it? Independent Stillers?
Speaker 3:That was after.
Speaker 1:Guinness. So Guinness bought them and then only owned the Yellowstone brand for like two or three years before it was sold off to, and they were just using existing stock, correct.
Speaker 3:Believe so, but the Wikipedia wasn't. It didn't really go into like detail of like years of active distilling versus selling, you know aged. Uh, it would have to be nyquil. Dayquil would not be eligible. Yeah, yeah, taking a shot of take before work would be a little that's from walker.
Speaker 1:Walker's like, yeah, leave it out of Dayquil.
Speaker 3:Okay, but yeah, and then they got sold to. Is it called Lux now?
Speaker 1:Luxco yes.
Speaker 3:Luxco was the rebrand, but they were sold right.
Speaker 1:They were sold to no. They were sold to the no. Luxco bought them in the 90s. They bought the Yellowstone brand In the 90s, they bought the Yellowstone brand. And then this is where it gets complicated with Limestone Branch, because Limestone Branch started in 2011. It was started by Stephen Beam and his brother, paul Beam, and they started it based off of having a beam dance lineage and the dance had the Yellowstone brand, I believe. After Prohibition, which and the dance got together and wanted to stop completely selling liquor, so their family was fighting so bad. In the 50s they sold out to Heaven Hill, so Heaven Hill started distilling Yellowstone for Lux Co at one point and that's where it was with their Heaven Hill, with their distillery up in Louisville.
Speaker 4:Right.
Speaker 3:Yeah, it was all being distilled at Heaven Hill's distillery. And then in 2021 I believe was the year they set the. What is the new one? You just said it a minute ago Limestone Branch.
Speaker 1:Limestone Branch started in 2011. That was, and they were, basically that's the year that Limestone Branch. So then what happened was, as they kept going forward, we just lost Super Nash. That's okay. I think he'll be able to get back in, but as they kept going forward, I don't know. You lost your visual. I can hear you, yeah 2010,.
Speaker 3:Actually not 2011. Okay, Was the Limestone Branch Distillery in.
Speaker 4:Lebanon.
Speaker 3:Kentucky.
Speaker 4:All right, I'm going to have to leave and come back in.
Speaker 1:That's okay. But because Limestone Branch was Dant beam related, they worked with luxco to steven beam so that he could take over. Yes, and he. Basically, when luxco and and limestone branch had their merger, he basically gave up half of limestone branch to Luxco. So Luxco bought into 50% and then he became the steward of Yellowstone because this was part of his family, because Yellowstone initially was from you know started was the brand of his family. So when you go to the distillery they actually have a yellowstone bottle that was hand painted by artists, because what they used to do is sell like the. What they would do is they'd sell the bars a barrel of yellowstone whiskey but they'd sell them a hand-painted bottle so that they could keep filling up the bottle and pour from that same bottle consistently. So it was you know that's a.
Speaker 3:that's a great business model, the. We have a refillery here where you know you bring all your own containers, and I think more liquor stores should do that, you know, I guess.
Speaker 4:The old Yellowstone distillery warehouse was off of a seven street in Louisville, right down the street from Joseph E Seagram's where he began in the industry.
Speaker 1:Now, if I'm not mistaken, right now Seagram's is actually owned by, if I'm not, mgp right.
Speaker 3:Yes, I believe Seagram's is owned by MGP.
Speaker 1:But Greg would know what Seagram's is owned by right now, but it seemed like if we were talking. No, mgp is not owns a lot of distilleries, including the Lawrenceburg distillery, which everybody referred to as MGP, but is considered ross and squibb yes but that was because everybody referred to that lawrenceburg distillery as mgp. It was very important for them to switch to ross and squibb because mgp does so much more than just alcohol. They own a lot of different brands and whatnot.
Speaker 3:Yes, Looking all this up, I've found MGP and I'm like, oh, they make Impossible Burger or stuff like that, like plant-based food, and would you look at that Grain for farmers and for cattle?
Speaker 1:Just, they do everything well, also um ross cornellison, who now works at 1792, went to mgp initially to make cereal that's what he went to school for and then, when he realized that he could distill and the way distilling worked, he got way more interested and actually became a distiller at the lawrenceburg distillery.
Speaker 3:And I know that there's probably a much fancier name for the degree than you know a bachelor's in cereal no well, he's, it was agricultural. Well, exactly, but you just, I like the idea. I mean, I like the idea of getting a degree that just says degree in cereal.
Speaker 1:But he does say he wanted to make cereal. That's what it was, that was his goal and then all of a sudden it kind of changed when he was there and now he's the master distiller of 1792 doing a fantastic job. We, we love ross.
Speaker 3:Uh, we, you know cinnamon toast crunch to yellowstone toasted toasted bourbon right yeah, right, right, so, um, so super nash this part you can.
Speaker 1:It's like one of the reasons why I think there there's so many reasons why the limestone branch distillery uh means, when I did the bourbon trail in 2019, coming off of that kentucky bourbon festival, me, me and roxy went up to louisville and then that night it was a sunday, on on monday, but there was a ton of stuff closed. When we came back down to barstown where we're staying, we had one more night and we had time because so many things closed in Louisville to do something and we looked and we found the limestone branch distillery right there and that is one of the first videos, one of the first couple videos of Roxy thieving out of smaller barrels that they have in the back, aging in. They were aging in overseas containers, you know, as a rickhouse for limestone branch they were making-.
Speaker 4:Like 25 gallon, 25 gallon size barrels.
Speaker 1:Yep, and they were making one, 53 gallon barrel a day at the time.
Speaker 2:And I remember.
Speaker 1:And it was a small place but you could tell there was passion and everything but what I believe.
Speaker 4:It had, like the two wooden fermenters, yep, the Cypress fermenters back there.
Speaker 1:Well, for me, when we were there, they were just 360 gallon plastic cage containers. That's what their fermenters were. You know they were. It was. It was small and so that's the first time I got to be there, but that was at the point when they were just starting to make their bourbon and you could sample it from those barrels. Because people were upset because they had made such good moonshine they no longer were selling moonshine to get through, so that was really kind of something that was cool. But at the same time, they didn't have Stephen Fonte and you could talk a little bit about Stephen, you take it over on Stephen Fonte and then, once you do that, I've got a sharing video before we start to do the barrel bottle breakdown of this year's Yellowstone.
Speaker 4:Stephen Fonte is one of the greatest brand ambassadors that I know. He's got a way of talking and telling a story that just keeps you right there with him. I mean you're just interested to hear everything that he's that he's got to say and he knows this story front to back. He's probably probably just looking down on us right now If he's watching the podcast. The way we picked it, picked it apart, but he he is really a great guy, loves to smoke cigar, got that that mustache like almost like a hannah bar mustache, but I mean he's got just a way of people keeping people interested and from start to finish and and, like I say, he's one of the greatest brand ambassadors for Limestone Branch Distillery and especially Yellowstone, and travels all across the country and the world.
Speaker 4:Bread and the word Loves cigars.
Speaker 1:Loves if you meet him. No, he, basically he's got a case that has cigars, a cigar the cutter in the lighter, and then he's got like five or six cigars in there and then he's got two bottles of yellowstone that he will pair pair with it. I mean it's, it's, it's totally fantastic, what, what this meeting, this man and there's three ambassadors, I really feel, that are out there that are important, that there's bond has an attache, attache case.
Speaker 4:Where do you see his? Who does? I said, if you think james bond or any of those, guys like steven fonte yeah, he pulls that, that cigar where what? Stephen Fonte? Yeah, he pulls that cigar Wait till.
Speaker 1:you see Stephen Fonte when he opens up his attaché case, but him, freddie Johnson of Buffalo Trace and Bernie Lubberts, who will be on, I believe I want to say Thursday. Oh, hold on.
Speaker 4:We've got to straighten out a little bit of something here. Yeah, you can read that. Oh, hold on, we've got to straighten out a little bit of something here. Yeah, you can read that. I know that Penrod, ricard and Diageo bought Seagrams in 2001. Pernod and Penrod owned the Lawrenceburg Indiana facility. Pernod, pernod, that's what I said. What did you hear? You said Penrod.
Speaker 1:Pernod. I said Penrod Pernod.
Speaker 3:Wait, wait, pernod Pernod. Wait, that's your name. Pernod Pernod's on tonight. You don't want to see Knob's Pernod but Pernod Pernod anyway.
Speaker 4:They sold it to Angostura, who went bankrupt and sold the distillery to MGP that's how it became in the hands to MGP.
Speaker 1:That's how it became in the hands of MGP.
Speaker 4:Walker says it's a plastic briefcase and the military we usually refer to them as pelican cases. So he has a pelican case that he carries with him.
Speaker 1:There you go. So let me real quick share the screen. I'll get this up. Let's get this up. Where's the screen sharing?
Speaker 4:Share. There we go, so we're going to barrel, break down this. Oh really, that's where it goes.
Speaker 1:All right. So it's the second one 30 seconds. This is Steven beam. Uh, this is how this is. Can you see it, seth? Is it just all right here we?
Speaker 4:go A liquor store. A heart, a bourbon country.
Speaker 2:You should have a shit ton of whiskey, Even more bourbon but you become notorious for hosting all your master distillers.
Speaker 4:Not uncommon on a Saturday afternoon to see Cousin Booker slipping out the back room of Toddy's Liquor Store Full of water glass full of bourbon, something he was exceptionally proud of. That's how Booker rolled water glasses, for I know sales people spent the night on his couch trying to keep up with his water glass.
Speaker 1:So that right there, and I'll take that off. All right, there we go. So that is Stephen Fonte, he's got you can kind of tell he has got like that storytelling ability, telling that story of Booker with you know, and Toddy's Liquor still exists today in Bardstown. So everybody kind of knows, you know, but that is just like historic. And Booker is Fred's dad and Fred is Freddie's dad. So we're just talking about like three generations you know of, you know what they were doing and how they went about doing it and those stories that he can tell about that.
Speaker 1:But the family one of the reasons why I really feel Yellowstone is in good hands is because when you're talking about two families that merge together and they are basically Stephen Bean's brother's grandkids, is what they are, and one of his, one of Stephen Beans' brothers, married a Dant who was another distilling. You know the log still distilling. That is the JW Dant family that started out distilling in a log. They actually hollowed out a log and started distilling. That's where it came from and there's so many cool stories that it's involved with. But Yellowstone I really feel that it's got the history, but it's got this combined history. But then when you meet Stephen Beam, as we did in New Orleans two years ago Stephen Fonte, stephen Beam smoking cigars with them or sharing a pour it's just such a fantastic time.
Speaker 1:And Stephen Fonte, me, whiskey, super Nash and CT all went to his house. We were invited to his house and went into his backyard it's about two years right now and we were able to do a and went into his backyard it's about two years right now and we were able to do a podcast share pours and you know that's the kind of thing. You're into his backyard, you're part of the family, you know what I mean. And to get to know Stephen as a person, not just the great brand ambassador that he is, is really kind of cool. So here we go now. Next week not this week, but next week is derby week. So I broke out for this wait is what week derby?
Speaker 3:derby week derby, I thought you said dirty week and I was like why? Why is Knob's not invited to?
Speaker 1:Dirty Week, it's Derby Week and I'm drinking out of Roxy's favorite Kentucky Derby, hand-painted, you know. I don't think you can see it as good.
Speaker 3:Yeah, that ring light just ruins the.
Speaker 1:Yeah, it's kind of messing up the horses and everything. But trust me, there's horses on that. Trust me there's horses on that. So I will be barrel bashing in this exquisite tasting glass that was made specifically for the Kentucky Bourbon Trail. So tonight that brings us to this segment of the old Louisville Whiskey Company's Barrel Bottle Breakdown. So we have this segment at least once a week, but we have it twice a week because Old Louisville is an amine. There down at the Old Louisville Whiskey Company in Louisville, kentucky, has a fantastic tasting room and you can get bottles and he sells everything out of there and what he does it's kind of like a mad scientist blending a little bit for some. But also the single barrels that he has are fantastic. We've done a couple podcasts. Amin's a great friend of the podcast and we appreciate everything. But the Barrel Bottle Breakdown rating system consists of four different categories. The first is aroma or the nose. It's body, taste and finish. You can get up to four points or four knocks that we do Four the nose from the bottle.
Speaker 4:There knobs I could. I was wondering why you were holding it and then all your stuff shown.
Speaker 1:I wanted to you know, and then oh, and then you're gonna ask that question right, what is two ounces in a glen karen but? Um, but also it's. It's four points for the body and the nose and it is five up to five knocks for the taste and the finish. That's what we came up with. But if you find something exceptional, you can give it a butt up up. In one category you're not allowed to give two butt up ups, but if there's something there that you find that it's something that you haven't tasted or whatever, you give it an extra butt up up. And that is courtesy of roxy.
Speaker 4:Um, all right now let's go against what he just said. If you go back to podcast 127, uh, tiny breaks all the rules, throws him out, the makes up his own and he gave it a double but umpo. Wait are you serious?
Speaker 1:You know it's 127, or did you just?
Speaker 4:call that off your ass. No, I just came up with a number.
Speaker 3:But there was a podcast, I was like oh, he does watch it.
Speaker 1:There was a podcast. I don't think it was 127, but there was one podcast. I did that.
Speaker 4:I kind of pissed Because it was truly, it was an exceptional and it deserved it.
Speaker 1:Yeah, but there was also there was some competition coming in on there for our bourbon of the year.
Speaker 4:Yeah, and so it caused all kind of commotion, as we would call it, with my ex-friend. Yeah, in the biz. Anyways, let it go with that, yep all righty then all right.
Speaker 1:So there was a question. What was your question, knobs, that you had earlier?
Speaker 3:my question was uh, so I you know I have the glenn karen, the scotchy bourbon boys. Where can you find these?
Speaker 1:these on the website or you can contact me direct and I'll just ship it. If you go to the website, it might take a while for me to actually see it there and just just email them you can, I might sell you a few.
Speaker 4:A few of them black market, you know yeah, contact me, I have this one. This is, I'll sign it too I saw these, I saw them down in mexico.
Speaker 1:So you better start working on your knobs signing there, your knob signature.
Speaker 4:I'm beginning to wonder if I got a knockoff or the original yeah, those, those, so you can tell if they're not.
Speaker 1:No, actually actually believe it not, this is an actual story that you. So when I first did the artwork for and gave it to the Glencairn Glass Company, the top of the circle of the right at the top of the barrel head head it was it was missing. So I got it back, I put it in and they corrected it and they did one with it. So there's a rare. So my second batch I ordered and they used the one that wasn't corrected. So there is is probably 30 or 36 of them out there that doesn't have the top of the barrel connected. So yes, there is a rare mistake.
Speaker 3:batch Limited edition.
Speaker 4:I think I broke one of those in the sink when I was washing it. There's a good chance. It's probably worse than that.
Speaker 3:Yeah, that's $1,000 down the drain I definitely hung on to one.
Speaker 1:I've always used the good ones and then every single time. I tell them every time we do another order. I'm like make sure you use the right artwork.
Speaker 3:No, you should send them in right. Get a batch of the wrong artwork. No, no, no, you should send them in right. Get a batch of the wrong artwork, Number the bottoms of them and just slip them into a box or two here or there. It's like a rare pull. You could have Glencairn unboxing videos where you open it up, you know, throw out the glass.
Speaker 4:Are you the lucky?
Speaker 1:one. So what's a pour in a Glencairn? So the great thing about a Glencairn is you can put it on its side and whatever. So Nobbs was like it's the bottom, I fill mine Look at this.
Speaker 1:Look at this Super Nash, look at his idea is the bottom of. He fills it to the bottom of the barrel head and I'm telling you that is we'll figure it out. Right now I'm going to take this toasted and I'm going to pop it Now. This toasted was picked up March 7th at Limestone Branch. This is their current and look at what's left. I mean, I did send Hold on a second.
Speaker 4:Stupid cat crawling on the keyboard. Look at what's left. I mean, I did send Hold on a second Stupid cat crawling on the keyboard and everything's popping Okay.
Speaker 1:Is that the keyboard cat?
Speaker 4:Yeah, the keyboard cat All right.
Speaker 3:What are you? 900 years old. What Is that? The NAN cat, Is that?
Speaker 1:No, I got the keyboard cat.
Speaker 4:That's a famous internet cat I laid my keyboard over in this other bar stool once I got through typing everything in. Well, my cat jumps up there and he's getting ready to lay down. He's laying down on the keyboard, so everything's popping up on the screen. But it's a wireless keyboard.
Speaker 1:All right, here you go. This is it right here? Two-ounce pour this, is it right here? Two ounce pour this is an official pour in a Glencairn. See how close I can get it on that's two ounces what? So I'm going to tell you.
Speaker 3:Let me see if I can get it.
Speaker 4:I'm close to it.
Speaker 3:Can we?
Speaker 4:see if I can get it.
Speaker 3:Let me see if I can get it. Alright, this is the toasted. Okay, okay.
Speaker 4:That's like a three-ounce bottle. All right, I think I got it. That's a four-ounce bottle. I think I got it.
Speaker 1:So the thing I know which kind of freaked me out is these are six-ounce glasses. Okay, now, the way I know this is me and Randy El Presidente. We're at the Packer game and the Packers won and we split a really good beer afterwards a 12 ounce beer and I poured it in two Glencairns and it filled each one. I was like, oh, I didn't know, a Glencairn is six ounces.
Speaker 3:Well, just so everyone has it, if your wife asks how much is a pour, you can tell her this my wife will never fall for that again.
Speaker 4:She knows. She knows Four or five ounce pours.
Speaker 1:Yeah, you do realize the reason why. She'll never fall for it again because he ended up naked on a balcony you had to go there there was.
Speaker 3:There was a night where I had like two or three of these these large I'm gonna call them a knob pour that's, if you them a knob pour you had three knobs pours. I had three knobs pours and I opened the door to the basement to go take a leak.
Speaker 4:That's not good.
Speaker 3:And I stepped one step in and my wife was like what are you doing? That's the basement. And I went, oh okay, and I walked over to the bathroom.
Speaker 1:At least the one step wasn't all the way down after that, because you aren't expecting a step.
Speaker 3:It goes forward and then sideways, so I would have just gone straight on the wall in front of me. It's an old house. It would have probably made the smell better, honestly.
Speaker 1:So thomas anderson is here, cheers. And owen is here, cheers. Where are you from, owen? Good to see you. And then, uh, let's see tim dant.
Speaker 3:Take that dance as if you can roll it on its side, you can, and it's.
Speaker 1:Let me just oh, you're not rolling it on its side. That is not. Yeah, that's not happening. There you go.
Speaker 3:And I just? That's a bunch just spilled on my table. Hold on, Give me a second.
Speaker 1:Yeah, you got it.
Speaker 4:All right. I'll go back. That is the glass and a one ounce pour. Then you lay it on its side and roll it a two ounce works too.
Speaker 1:I got the two ounce right there. Look at that pure 360.
Speaker 3:I need a rag. Give me one second.
Speaker 1:Oh it's all over the legos. Oh that, that's that'll. That'll make them smell better. Oh yeah, oh my God, super Nash, the nose on this is root beer.
Speaker 3:Oh, that's so good you know, hold on a second, let me get the nose. Let me get the nose real fast.
Speaker 1:No, I have to admit, we got to do, you know, we got to do something that I don't like coming up. I mean I, I, I swear to god everyone that I do lately is uh, a 15 out of 18. I mean uh, 17.
Speaker 4:I mean it's just unbelievable how much good bourbon, what it's a wife says uh, now I know, not a secret anymore I'm getting a little bit of lint and, um, maybe graphite on the nose yeah, that would happen when you spill it on your legos.
Speaker 3:Yeah, yeah, all over my desk.
Speaker 4:This is why I'm not allowed drinking in my office well, obviously you're breaking your rule, cousin steve beam at limestone it's probably the cleanest, the desk.
Speaker 3:What did you say while?
Speaker 4:I said tim dant said a shout out to cousin steve beam at limestone.
Speaker 1:Yes, tim dant. Uh, we love you definitely. Uh all the history that you gave us about limestone branch and your family, and then also the history of the dance, uh for log. Still, it's just been, it's been amazing. We appreciate everything that you've uh that history of those two, of your two families are spectacular just spectacular.
Speaker 3:They are nothing less than spectacular and amazing so now I want to ask you this question do you think the, the head, or the, the the nose and the taste can be affected by the switching of bottles? And what do you mean? Traveling? Well, because I don't. I'm not getting, I'm not getting root beer and I am getting a weird. I've had a situation, I've had a situation where I put a bourbon in a different bottle because it was spilled or broke or whatever, and that changed the flavor after like three weeks of sitting in this I'm almost like cinnamon crunch cereal okay, so when you like shipping something well, I'm not saying anything like that.
Speaker 1:Well, the first time I ever experienced it is I drove to Kentucky and I had a bottle of Weller Full Proof with me that I absolutely loved, and I did a podcast with Randy Prass and Steve Coombs, who is a bourbon writer and Coombsy is what he's part of our podcast and everything Coombsy we call him.
Speaker 1:Coombsyzi, it's his nickname, l president, his name is steve kumz. We just call him kumzi kumzi. Okay, you could call it. You could spell it however you want there knobs. How do you spell knobs? Is it nobs Cause? That's how I'm going.
Speaker 3:It's K N O B S Thank you very much.
Speaker 1:Knob, knob, anyways, um, so Coombs, coombs. He wasn't as excited about it, but there was a little bit, probably about four or five ounces left in the bottle and I left it with him and he contacted me about two weeks later and he's like this is fantastic. I don't know what happened on the podcast. You must have been driving around with it and it must have been shook up. So there's a lot of things. Whiskey can be delicate, so if you drive it around and slosh it around, it can take on a different flavor. If it's in a hot car and then it cools off, it can take on a different flavor for a while. So most of the time you always want to let it settle down and get back to what it is. Just, for instance, I love the brand which you have. I believe it's Woodford Double Oak, okay, and I took all the single barrels that I had left and they were all just a little bit left of the single barrels and I poured them into a decanter. All just a little bit left of the single barrels and I poured them into a decanter and the. Within like about two hours I tasted it and it didn't taste good. I love the, I love the brand. I loved each single barrel but because they were getting, I needed to make some room. I needed to get rid of some bottles. I turned like five bottles into one decanter. So I've been letting that decanter sit since then.
Speaker 1:It changed. Once it settled down and all the five different expressions of it mixed together opposed to fighting each other, they became one and then it was really good. But as it keeps sitting in that decanter, it keeps changing and that's one thing. Everybody thinks that once it's out of the barrel you seal it, okay, and there's just a little bit of air in there. But once you open that bottle again, don't think for one second that air from the outside influences that whiskey and it keeps evolving and oxidizing and changing and a lot of times it changes for the better. You're not picking up any oak like you would in a barrel, or you're not picking up anything, but you are picking up some of those changes. You know what I mean.
Speaker 4:Yeah, mean, yeah, I can definitely tell this, because this one, like I said, this is, I believe, from the first. This one is in the first edition of the toasted oak.
Speaker 1:What you have is like the second edition and it's so good, I mean we bought that and me and me and we got me and roxy, we took we, we were into that, that was one barrel, that we, that one bottle, I mean you got about the same amount that I got.
Speaker 4:Right Right, yours looks darker than mine.
Speaker 1:Yeah, of course you have, oh, you mean darker as far as in the bottle.
Speaker 3:Yeah, Could be lighting too, yeah.
Speaker 1:He's very, very orange If you keep the cap on. Look, you can roll that around the bottle too. Let's see how long the legs are in the bottle. Never did that before.
Speaker 3:Well, I will say from my smelling I'm getting very much like a burnt caramel.
Speaker 4:It's hard to see through all the dust I have on mine I get.
Speaker 1:So it does have a certain aspect of what I call I will, but mine is more like a I can't like sarsaparilla, like the sarsaparilla of a root beer, and it does, and maybe that's similar so greg's saying that also the cork you put in can change the flavor for the worse, and you sent this to me.
Speaker 3:So what was this bottle beforehand?
Speaker 1:that is a fake. Send it to me. That's 100 of fake cork.
Speaker 3:It's just synthetic well, I I mean you could say that, but I'll give it close to the camera. You can see that it's peeling off of the bottle. What's yeah?
Speaker 4:he says like cork one, the cork can TCA Trichloroanisole.
Speaker 3:Well, whatever synthetic material this is made out of, was coming off into the bourbon.
Speaker 1:Okay, but if you're getting burnt caramel, it's a good thing.
Speaker 3:That is a good thing I don't know. I'll tell you what this is made of in a second, what You're going to do some research yeah, we call it live field research.
Speaker 1:I mean also, not only was was that, that is a reused ems standby. On the set ems standby and that not only was that a reused synthetic cork that before had eagle rare syrup that ct made, ct made, yeah. So I, I washed that cork, I washed that bottle and I put that in there so I could get you a four-ounce pour.
Speaker 3:It's just like that maple syrup.
Speaker 1:It's like styrofoam. Yeah, it's a synthetic cork. They call it synthetic.
Speaker 3:Well, it was peeling off into the bourbon, so we'll see how well that changes.
Speaker 1:So the nose, I definitely get the root beer flavor that that I always get, or sarsaparilla I do see where you could get a little bit of the burnt caramel aspect like like, almost like I got a little bit of that, that burnt caramel, but I'm getting like like cinnamon toast crunch cereal I got a little, so there is a little cinnamon yeah almost like
Speaker 4:the and that that that bready, toasty bread type see, this is.
Speaker 3:I'm gluten-free, except for this, so I don't really know that anymore what's what, except for what?
Speaker 1:this? That's not. That has no gluten.
Speaker 3:I was making a joke. Yeah, I know there's no gluten.
Speaker 1:They evaporated that out of it first. First the damn yeast ate it, and then they evaporated it out. Oh the.
Speaker 4:The finish on this is fantastic, greg said if the cork is synthetic, then TCA is not an issue. What's TCA? It is trichloroanisole that comes from a cork right.
Speaker 3:Yes, and it's extremely musty. Moldy aroma and flavor comes from it. But then Walker also says that the infamous neck pork, because the ethers and chemicals separate and are locked into the bottle.
Speaker 4:So the neck pork. Neck pork doesn't exist. If you turn that bottle upside down, I disagree All that.
Speaker 3:Whatever little bit of trapped air that's in there, I will tell you 100% you mix it in the bourbon, I mean from Nob's experience, the neck pour doesn't mean anything if you just open your throat and let the neck pour go down without tasting it this name is like I think you've settled on a name.
Speaker 1:Knob says open your throat.
Speaker 1:Open your throat and Tiny says you got that from me, that ability to open your throat, it's hereditary. It's hereditary. You're the first. Oh so, so there was a, there's a. Uh, there is a short on on on my our youtube channel that has you opening your throat. Oh it, it was out of a barrel on the third level and and he basically let it go down and I was drinking it straight from the barrel and I was basically at one point it was like you know, you think just to fill up your mouth and swallow, but at the same time, okay, this is going south really quick. But at the same time, I was able, I started opening my throat and all of a sudden, uh, bishop was like okay, fish, and he cut me off from so that I didn't, but it was, it was going down. Uh, same thing, uh, at a.
Speaker 4:If I'm at a Japanese restaurant and they do the sake that day he had just drilled into it and took his, took his thumb off the plug.
Speaker 1:I was drinking it and he's like he stopped and he's just like OK, fish, and that was a good day. But at a Japanese restaurant, with the sake too, it's just like once that starts coming across the fry table or whatever that is, it's just like they have to stop.
Speaker 4:I'll drink the whole bottle greg agrees with me on the neck pour it doesn't exist, but that's.
Speaker 1:But that's spoken. So here's my opinion. That's spoken from a master distiller. What does the master distiller usually get when he drinks out of a bottle? He's not buying it off the shelf, so this leave this bottle, Wait, wait.
Speaker 3:how do we know?
Speaker 1:No, listen, this bottle will leave the distillery, it will be shipped up to a warehouse. Then it on a semi that it's all hot in, and so that little bit of air Now.
Speaker 1:listen if that little bit of air if it's hot or cold or whatever, when they ship it, it's all hot in, and so that little bit of air now listen, that little bit of air if it's hot or cold or whatever, when they ship it, it's on a semi, it's not refrigerated, it's not anything. Then once it hits the warehouse, it sits in the warehouse for a while and then it's shipped in a box truck to the liquor store. Once again, it can be hot or cold and in those warehouses those aren't climate control. So then once it sits on and then they put it on the shelf, once it's on the shelf it sits on the shelf for whatever five, 10, a month or whatever and it sits there with that all sitting there. Now that bottle definitely, in my opinion, has a damn neck pore. That bottle has been disturbed.
Speaker 4:Tell me if you turn that bottle up before you open it.
Speaker 1:Not before you open it. That is dumb. Open it, let the air out where all that shit has been in there, then put the cork back in. Tiny has done this.
Speaker 4:The air is all diffused up through the liquor all the way to the bottomk back in. Tiny has done this. The air is all diffused up through the liquor all the way to the bottom of the bottle.
Speaker 1:That air in the bottle has all the bad. That's already got the bad flavor. Let it out and then shake up your bottle with fresh air.
Speaker 3:Whoa, whoa Again. Knobs is a solution that disregards both of you. Just open your throat. Let it all go down. Who cares if there's a neck bore?
Speaker 1:But that's from a 26-year-old.
Speaker 4:Let's get back to the barrel bottle break, brought to us by a mean car. Yes, oh my gosh, it's Old Louisville Whiskey Company in downtown Louisville, so I can't believe I had a brain freeze there.
Speaker 1:You always have a brain freeze when I put you on the spot for advertisement.
Speaker 4:You got to work on that. We're going to break this bottle down and we're going to start with Tiny. What do you give it on the nose? All right Out of four. Out of four.
Speaker 1:Mm-hmm Out of four.
Speaker 3:Why four?
Speaker 1:They're knocks. You can give up to four knocks for perfection on the nose If it's one of the best things you've ever smelled or whatever. As far as of what, if it's what you want to smell in a bourbon, that's kind of how you rate it. That's how you do the ratings. It's like there's certain times you don't smell good things, so you would you you kind of you can.
Speaker 3:If it goes over that you give it up.
Speaker 1:But I'm just right well, if you think it's the best thing you ever smelled in a bourbon, then you give it a butt up. I was making a joke, but I'm I like, I love the root beer, sarsaparilla and smell of this. I do appreciate it. I think this, this, this one, the toasted at 100 proof and that smell is fantastic, so I'm going to give it a four.
Speaker 4:Okay, knobbs, we're going to put you on the spot in the number two slot. What do you give it on the nose?
Speaker 3:The nose Are we? Am I allowed to go points? Am I going to have to go points? Can I give it a half?
Speaker 4:knock, nope, no, half knocks.
Speaker 1:No, halves, it's all about balls. Balls are knobs.
Speaker 3:You know I was going to give it a two because it's middle of the road for me, but since I dumped it all over my table, I'm going to be smelling it for a while, so I guess I'm going to give it a three, just to make me feel better about dumping it all over the place.
Speaker 1:So so knobs gives it a three, All right.
Speaker 4:I concur with knobs in that this. To me it's just lacking just a little bit. I'm getting about three or four aromas off of it. That's about it. So I'm giving it a three, two, all right, one two, three knocks.
Speaker 1:I didn't hear that I know you guys can't hear it, so I said one, two, three. I'm just, I'm just pulling. You can't hear it, can you? There are knobs. Can you hear those bangs? I?
Speaker 3:cannot hear them.
Speaker 1:Okay.
Speaker 3:It's good, can you hear?
Speaker 1:this. Can you hear this?
Speaker 3:If I just do this, so what's happening is it's spiking the mic to the top range.
Speaker 4:I heard that the very first when I could hear it, but then after that it was silent. What about?
Speaker 1:this. I didn't hear it at all.
Speaker 4:What about this?
Speaker 3:Nothing. So it's spiking the mic into the top range and your computer. How about this? How about this? You're on like a two-second delay through Zoom. No, we can't hear that You're on a two-second delay on Zoom and then that two seconds the software is able to scrub the noise. It has nothing. No, no, it has nothing to do with your little mic microphone right there. It's a zoom setting.
Speaker 1:Yeah it's because we're hearing it over zoom, are you gonna come over there?
Speaker 4:and show you how to work that zoom what you're gonna have to give me a.
Speaker 1:You're gonna have to give me a, a class on how I do this this way turn, turn off noise suppression, on zoom noise suppression, yeah, turn it off.
Speaker 3:And then you know, not now, yeah, not now, because then you'll be able to hear the wind in the room when everyone takes a footstep upstairs, you'll be able to hear it like it scrubs out a lot more than just the knocking.
Speaker 4:Yeah.
Speaker 3:So let us not hear the knocks. Who cares about if we hear?
Speaker 4:you. It'll take out any kind of ambient noise that surrounds you. Like that too.
Speaker 1:What ambient noise is in this quiet basement?
Speaker 3:Well, you never know the vent.
Speaker 4:The vent makes it you. They did not just design Zoom for you, Otherwise they'd call it Zoom for you. They'd call it.
Speaker 3:Tiny Zoom.
Speaker 4:Tiny Zoom.
Speaker 3:Because, god knows, they're not calling it Knob Zoom.
Speaker 4:They should call it Super Nash Zoom.
Speaker 3:Yeah, youtube and Facebook are hearing it, dad. Yeah, I know, yes, that's what matters, who gives? A crap about me and Superman Greg agrees with me?
Speaker 4:Shake well before opening.
Speaker 1:Yeah, but I think you should open it, let the air out, put the cork back in and then shake well, so you don't put the bad air back into the whiskey.
Speaker 4:that has been bad Just trust me, listen to me here. That has been bad. Just trust me, listen to me here. If that air has been touching that whiskey this whole time in that little bottle, that is not bad air. To me that's damn good air. I wish I could just suck that little bit of air out before I could open the bottle.
Speaker 3:Nash, why can't you open it up with your nose right there and just take a big whiff right now? Yeah, suck it out.
Speaker 1:Nash Waste nothing. Suck it out. Nash and knobs, Knobs, Knobs and Nash Wait you guys are a movie.
Speaker 3:I think we got a movie here.
Speaker 1:I think it's a new movie. It's called Knobs and Nash. Nash and Knobs.
Speaker 3:Knobs and Nash.
Speaker 4:That's the next. Fast and fast and furious, 17 knobs and nash all right back back to the body are you gonna try it again?
Speaker 1:are you gonna try it again, super nash, back to the old louisville whiskey company barrel bottle breakdown car. Barrel bottle breakdown I mean car. Oh my God, what happened, Barrel?
Speaker 4:bottle breakdown. Yes, and how about you Nobs? We're going to go to the body on this one. That's our number two category, and you can give it a score of up to one to four for the body, or the body I mean so so it doesn't so
Speaker 3:fully yeah, it doesn't fully coat.
Speaker 4:The first of all, what does body mean to you? Body?
Speaker 3:is how, like full, it encompasses your mouth, like if you took a spoonful of butter. You'd feel that everywhere in your mouth. You know.
Speaker 4:Yeah.
Speaker 3:So that's kind of. But if you're drinking like water it just goes straight down. So it's kind of like how much the staying power of it is in your mouth.
Speaker 4:Very good analogy.
Speaker 1:I agree with that 100%. I do too, and it's very middle.
Speaker 3:It's a very middle of the road. It doesn't stay long after, but it's almost like so what it was so for the one to four is it? Is it how much it stays? No, how good of the stay is it? No, it's like how much it actually coats okay, so how long it stays is the finish rating.
Speaker 1:So we're rating intensity, not enjoyment exactly because you can have something that tastes like shit that has a four body, because it tastes like shit throughout your whole mouth. Yeah, so I always look at if it excites your cheeks, the top of your roof of your mouth, the you know, the lower part and everything. It's everywhere the back of your throat. But how long it stays is it's 100, the finish finish.
Speaker 3:Yes, but I'm talking about, yeah, yeah, the coat, the butter, yeah, the butter.
Speaker 2:You know the the coat.
Speaker 4:It's a solid, it's the butter.
Speaker 3:It gets the tongue. It doesn't go to the cheek or the roof of my mouth.
Speaker 1:It gets the tongue and then it so there's a thing called the kentucky chew. So when I know I know you put it in your mouth I usually like to pull it in front and stick my tongue in there, because that's the tip of your tongue is in charge with sweetness. The kentucky chew is then where you can pull out the body, so I just mouthwash, that that was not fun yeah, but the more you do it, eventually it's just like nothing because the taste buds burn off of your tongue that is why younger people have a hard time with whiskey because of the fact that your taste buds still haven't been killed by years of abuse.
Speaker 1:When you're 60, it's like your taste buds right there. There are some people who just burn the shit out of their mouth.
Speaker 3:These young people remember things better. They remember things better because you know the alcohol hasn't burned off all those bad neurons off the top.
Speaker 2:It's not.
Speaker 3:That's objectively a bad thing that you're all your taste buds are gone just so you know seth.
Speaker 1:Or knobs, just so you know knobs. Uh, there's a reason why super nash is writing all this shit down. I know I know yeah if we didn't, because I don't, I never I do two podcasts a week. I if you next week ask me what we rated these things, I have no idea.
Speaker 3:Yeah, of course, of course, but no again, I think it's a solid two. It's not.
Speaker 1:All right, I'm going to give you two, two, he says. Two knocks on the barrel, one, two so you hear me saying one, two right.
Speaker 3:Yes, and just like that I'm down to a pour. And just like that, I need another pour Another one See, that's the beauty of it, that's the beauty of the Knob's pour.
Speaker 1:Good thing I'm not the mouse.
Speaker 3:Wait, what Like father like? Or like son like father?
Speaker 4:Yeah, but instead I want to say that the body is sort of like to me is the weakest point on this.
Speaker 3:Hold on, Let me get my. We're going to call this the knob shot.
Speaker 4:Oh my gosh. Just straight off the desk with the knob shot. The knob shot. The knob snot, snot. God. It's that point in the podcast. I said shot. What did you hear? Snot.
Speaker 1:I didn't hear anything. There's supposed to be a rag in here.
Speaker 4:I'm going to give it a two.
Speaker 2:Okay.
Speaker 4:Because to me it doesn't coat the mouth very well. It doesn't hit the sides like I want it to. It does finish up a little bit in the back, but we'll get to that.
Speaker 3:I think a two, though, is what I'm, as a young person, as a young knobs, as a young knobs, I'm looking for a two as a young person, as a young Nobs, as a young Nobs. I'm looking for a two. I don't want something that copes the entirety of my senses. I'm looking for something that just stays right in the center.
Speaker 4:Oh yeah, you do. Let me send you a few samples.
Speaker 3:Yeah, I'm open. Hell, send me a bottle.
Speaker 1:Thomas Anderson says the only thing, the only bourbon that ever tastes like a mojo, a poop emoji, is blantons that for him. So that kind of tells you all right, so you give it two, two barrel knocks, two barrel knocks two, one two all right.
Speaker 3:So you know what? Wait, tiny. I think I want you to try something. I want you to go give a talk through the bash. Do like a uh so that it can't auto fill it out.
Speaker 1:All right, here we go, uh Wow.
Speaker 4:Barely did hear that.
Speaker 3:I almost heard it. How about this? The software's too good, uh.
Speaker 4:I heard that, I hear that, I almost heard it, but the software's too good.
Speaker 3:I heard that. I heard that, so now you just got to moan.
Speaker 4:each time you do it, I don't think I want to hear him moan.
Speaker 3:Yeah, I don't want to hear that either. I didn't hear the fart either. It was all silent.
Speaker 4:You just went like this on my screen oh my God, Okay, what do you?
Speaker 1:give of the body there. Tony, here we go. I think I'm having a lot of fun. This is going to be a monthly. We've got Randy Ford coming in to do worldly whiskeys.
Speaker 4:World tasting whiskeys.
Speaker 1:We're going to be tasting a German rye coming up and we're also going to be tasting an Israeli whiskey and that's going to be a monthly segment. But then we got knobs that I'm going to bring him in monthly so that we could do some fun stuff and see how it works out right.
Speaker 3:Send some more samples out there weekly.
Speaker 4:You can chant lowly like a monk.
Speaker 1:Ellie's not going to approve of that. It's like your dad's effing corrupting you. You, son of a bitch.
Speaker 3:Yeah, you turned my husband into an alcoholic. Yeah, I don't want to have that conversation.
Speaker 1:All right, so I think it's actually a three out of four. Let me try it again.
Speaker 4:Are you sure? Are you sure about that?
Speaker 3:Are you sure?
Speaker 1:Yeah, I love, I love the body of this, actually that one after doing you guys should try and do the fart blowing thing and then taste it because it hits your cheeks this knobs knobs does not fart on camera no, the this has some pretty thick legs, so I'm giving it a three All right here we go.
Speaker 3:I heard none of that. That was great. I heard zero of that.
Speaker 4:You were like that sounded like a bug.
Speaker 1:Yeah, so this is. This is like Adam Sandler. No, no, in honor of the Pope passing away, this is a religious podcast.
Speaker 3:In honor of the Pope passing away.
Speaker 2:Oh, nothing.
Speaker 3:Nothing.
Speaker 4:That's kind of the point of it.
Speaker 3:This one goes out to Pearl Harbor.
Speaker 1:This one goes out to Pope Francis, pope Francis.
Speaker 4:Pope Francis, all right.
Speaker 1:So now, super Nash, we get to the fun part, where you can do up to five with a but up up, we're talking taste. This is toasting. This is where they take their Yellowstone and they put it in a toasted barrel and then they make it 100 proof.
Speaker 4:I take that back. You got to take that back. They finish it with toasted oak staves. They don't put it in a toasted barrel.
Speaker 1:This says toasted barrel. This says toasted barrel.
Speaker 4:Okay, that's the difference between batch one Kentucky straight bourbon whiskey finished with toasted oak staves.
Speaker 3:I mean realistically, though, how much would that affect the taste?
Speaker 1:A lot, yeah, because it's a whole barrel's worth of toasted staves, opposed to dropping three or four in.
Speaker 4:Yeah, or five or six. Now you got to figure. Barometric pressure is what causes that alcohol to go in and out of the barrel. All right in through the toasted layers, yeah and all, to pick up those caramelized sugars. The angel cut the wood sugars. It's what it's basically pulling out, and when it's toasted like that, so you're getting those toasted flavors and all. But now when you drop oak staves in it into the barrel. So how much barometric pressure has it got to take to go in and out of those staves that are floating in the barrel?
Speaker 3:see, I'd like to see because they're probably trying to go for I mean. Correct me if I'm wrong, but they try to. They're for a toasted barrel versus toasted stave. They're trying to go for a similar consistency. So you know, between batch one or two, I wonder how the like science of how much you put in stave wise, how long you keep it in to get the same barrel.
Speaker 4:I wonder the science of that like how I want to say that that's why they went with with the second batch right there by putting in into toasted barrels. Because I want to say, like I say, I've tasted that there, the second batch, but this is a little bit weaker on the taste.
Speaker 3:You know, that's what have you ever done? Like have you ever done that, dad Tiny, where you compare staves versus barrels toasted? Or like you have two, have two?
Speaker 1:no, but that is a podcast coming up so even let's just take maker's mark with their wood finishing, okay, so maker's mark forever. Just put out maker's mark. It's like five-year-old whiskey that was consistent, the same six-year-old whiskey that was consistently the same put out on the-old whiskey, that was consistently the same put out on the shelves. And then they came up with Makers 46, where they took that six-year-old whiskey and they developed a barrel with slots in the barrel. No-transcript.
