EverNorth, Penelope 13 yr, Oak & Age, and more! Ep. 79

Dan, Bob, CJ, Rich, and Calvin: Good evening. Welcome back to Bourbon Brass and Beyond. Tonight, got some friends with us and got CJ, Calvin, and Rich. Calvin and Rich have done the podcast before. CJ's new and but one of our old friends from our our Bourbon groups, so CJ brought a couple Ever North bottles tonight and it's safe to say we've warmed up a little bit. Yeah. Yeah. Just a little bit. Just just a little bit. doing a a number of tastings. But these are are fantastic bottles and I'm gonna talk about a bit. So w where did you get these? And what can you tell us about Awesome. Yeah. So truly was up Michigan area for some work and decided to do some shopping. I stopped at two local stores. first we were able to get the the first pick. I believe it was Furby was the name of the store. grabbed it, gracious, great individuals, chatted with you through your whole hunt. and then I made another trip up to Maria's Marketplace. I think it's Kenton Township, about sixteen minutes from the airport. had a chance to meet the owner and he he told me that he was dropping his own store pick. And a and of course I looked at the bottles thinking it was the same and he assured me it wasn't. his was a little higher proof and told me that he had the best store picks in Michigan. And I told him I would keep him true to his word that I got some great individuals with great pilots and we were gonna try it and give him great feedback. I actually just shot him a text and let him know that man of his word, had a great store picks, a great pilot, and that we would definitely be back. So excited to share with you guys. Quick question. The Furby, was that how you cut your hair? Yes. Or was it the talking stuffed animal? I can't remember what the Furby is. Technically both. Okay. It it depends on perception in the moment. Thank you. But it's both. Alright, so let's start with this one. which mash bill was this? This was the This was the Bardstown mash bill. Bardstown mash bill. Eight year and let's see, seventy-five percent corn, twenty-one percent rye, and four percent malted barley. And what do you got? What's the proof on this one? Fifty nine percent. Yep. One eighteen? One eighteen. I don't think it drinks that at all. No. No, that's that's nice. Thank you. Yeah. Thank you. That's fair. Or So this is my first time having EverNorth impressed to be honest. They're doing some great stuff up there and I think they're only gonna get better now that they signed their contract with Green River. So it'll be interesting what they do within the next few years. So so from last time, if you remember, I'm a leg man and if you just look at the legs on this, it's just clinging to the glass. So the viscosity is is right where you want to be with with a pr with a premium taste I love that nose. It's amazing. So to me on the nose, I'm getting some cinnamon. Yeah, but I'm I'm also getting like a like a crab apple. You know, not l it's like an apple that's that's that's just past ripe. Gotcha. Yeah. What's it? Yep. I mean, we used to throw crab apples at each other. Right. Just checking. You mean throw the red delicious apples? Not the red delicious. come on. A honey crisp made myself. I'm boozy now, you I'm a I'm a cosmicrisp kind of guy. Get a little more of the cinnamon. Definitely the cinnamon. But like but like a like a burnt brown sugar on the palate just kind of sticks in the corners and it would go on back. Hint of caramel. I mean anytime you're burning brown sugar, it's gonna turn into caramel. So but super smooth finish, very pleasant. a good finish but not a long finish. So it tapers. I get more of the apple on the nose now. course and the good bourbon world now that you said it I'm picking it up. I'm picking up that And you know, the thing about a tasting is the more you taste, the more open those taste buds become. Yep. Yeah. And you know. Yeah. I'm gonna even go apple pie. Yeah. Versus just a regular apple because that caramel, that sweetness, that's apple pie. Yep. Right there. With just a little bit of tartness, like it's a fresh apple pie. Like a Granny Smith apple pie. Yeah. There you go. And it's an experience all the way through. I I'll give it credit. All the way through. Yeah. Yeah. It keeps you entertained. Now these Evernorths, I mean, they haven't come out of nowhere, but everything they put out has been fantastic. whether it's the the purple labeled rye, or you know, this single barrel. I think that was the Exodus, the Exodus and the Night Stalker and New Drops. Amazing. Yeah, if you can catch one of these bottles, you know, grab it. You grab it. You grab it. And the this is the the bourbon junkies, right? The guys that do the podcast. Yep, yep. Yeah. Mm. Seems like they're working with a lot of the local stores, building great relationships and and branching out. So And that's the main thing. If you're gonna be based in Michigan, the best thing to do is go into Michigan stores and build your brand that way. 'Cause then when you able to build those brands, get close to the borders and then you have people from Ohio that travel across the border then it spreads and spreads and spreads and then eventually you'll become a nationwide name. Hundred percent. That's the hope I mean that's the hope at least. And when you got good juice, everyone will back it. And if you're in Michigan You need to have a good bourbon because their football team sucks. Agreed. Thank you. I can't say too many good things, but I can say got some good juice. Got some good juice. Not good football. Not good football. Yeah, fuck those guys. Well, it's safe to say the juice doesn't even come from there. Wow. Wow. They're packaging some good juice. We were doing we're giving them responsibility. We were doing the best we could complimenting Michigan. Sorry guys. Cut them off at the left. Yeah. We wouldn't get respect at home if we didn't do it. That's right. They won't understand when they watch it. They won't. Ironically, when I was up there when I traveled this week, on their own news, Michigan was ranked below Ohio for the best states in the world. I I think Michigan fell like bottom three. And they pointed out, the newscaster pointed out that Ohio was ranked like six or so above them. So I took a picture of it. Just to show it was them. It wasn't us. Even Michigan recognized great they recognize it themselves. They recognize greatness. They do. Or Or you can look at the other way, they know their limitations. That's also true. Well, that's true. Yeah. Grace with an asterisk. So the second bottle we have is from Maria's. Yes, that that's this is Maria's. came in a little higher proof. I believe what's that? 130? What was it? Like one one I believe was it one thirty exactly? Sixty-five point five, so one thirty one one one thirty one. Nice. So comes in a little higher. obviously. This is where he told me has some of the best picks in the state. And I said I'll let know. we're we're gonna be true to our word and we're gonna give it honest feedback. So So this is eight years old, seventy-four percent corn, sixteen percent rye, and ten percent malted barley. And you said this is green river juice? I believe so. I'd have I have to do some fact checking, but I don't check facts. All you gotta do is Yeah, that's what it is. Yeah, sure. Just say it with enthusiasm. You gotta go find a bottle to prove his wrong. Let us know in the comments. Yep. Yep. And if you have any complaints about it, email Bob. Be generous. Don't be shy. Thank you, sir. Yes, sir. Yeah absolutely. A little more dry fruit. So whoever picked it actually has a good palate. Correct. Yes. Correct. So shout out to Maria's. You guys did a great job. Believe his name was Bareq, I don't wanna mess up names, I believe it was Bareq. shout out. Shout out. We'll have to tag them. Do they have so they have Instagram or anything? He's absolutely said he has Instagram. Okay. So we'll we'll make sure we follow through with that. I just text him and told him we we were doing the podcast and give a shout out. So yeah. So on the tongue I'm I'm really getting some stone fruit. It it's got the sweetness, it's not the apple that we we had in the other one. To me, it's like a peach. It's it's definitely a stone fruit to me. Yeah, yeah. And very silky on the tongue. the viscosity's right there. It's not a thin bourbon at all. Mm. like I said, I'm a leg man, great legs. And just to me an incredibly pleasant finish. A kiss of cinnamon. All right, at the end. The stone fruit. Yep. just great job. Great job, Bareq. Great job. Yeah. Yeah, great finish. Just I'm almost almost counting how long it's taking for that to go away. Yeah. Yeah. And that comes from the proof. You're rocking over 130. Yep. You're gonna get that sustained finish. You know, that opera singer, she's carrying that note all the way through. The fat lady is singing with Isball. It's not too much, right? With the sentiment like it has it, it's it's not too much in the proofing. So I feel like if you're not a high proofer, you can still go for it. No. I'm not getting a lot of bite at all. Yeah. No, there's just just a little bit of warmth on the back of the tongue. Yeah, the b it's all in the back of the tongue. It's not the punch in the chest at all. It's not that huggy hug, but not at all. Not at all. No, this is this is pleasant. This is this is why we do it. Exactly. I'm I'm not here to drink gasoline. I'm not here to You don't drink gasoline? Unleaded. Well, I I do drink unleaded, but it's tastes really good. Are you in ninety one and above ninety three? Or where are you at with your unleaded? I'm premium, buddy. Premium? No. I'm premium all day long. I'm a diesel man myself. You got a baker, you go home. God damn right. This is honestly like you said, this is why. This is an experience. This is a rye. yeah. this is amazing. Yeah. Yeah, I would not have thought that if I had just tried it without reading the information, I would have not thought that this was a rye based bourbon. Mm-hmm. I would have thought this was a wheater. Yep. Yep. Yeah. It just kicks. Doesn't have that like true rye spice. You get the cinnamon, but it's not the rye spice that people are afraid of. But you get that sweetness that is just really deep. Yeah. Yeah. And I would urge everybody, don't be afraid of the ryes. No. They're really much sweeter. No. So Bob was here earlier. He has responsibilities or something in the morning. I don't know. I I stopped left listening at at gotta coach soccer or something like that. What I mean, if he wants to make excuses, let him make excuses. I mean. Yeah, I that was a dude. That was maybe rich. Yeah. He was bothered by someone. Could've been me, but we're we're three drinks in, but If he's Bob admiring me, he better comfortable better get comfortable. As long as he has the stuff around, better get comfortable. But he did leave a bottle. Respect. God bless Tiny Tim. Please sir. And it's one I haven't had yet, so I'm looking forward to it. Yeah, so we gotta try that one. That that'll be our our So this is the Bob's donation part of the show? Yes. So Bob's donation to the show is Penelope's 13 year collector's edition. It's a founder's reserve and 121.4 proof. So, all right. He's feeding the needy. I haven't had it. And if anybody wants this in bottles, I'll I'll taste them. So I can pass on it. It's got this very nice box that gives you value that you purchased it, but it doesn't fit on any shelf in anyone's bar. Well let's see, once I drink it and it's good, I can make it fit on my shelf. I could you just take some nails or screws and move I mean, does it not fit or are you just not trying hard enough? I mean that's a big thing. Did he say he was leaving for us to taste or did he say I was giving it to CJ? I just I don't remember. Confused. I'm sure it was the latter. Yeah. Exactly. I agree. Thank you. And this is a thirteen year, so what do we know about this? I believe this is also This was rumored, it hasn't been confirmed, but it's also might be coming out of Barkstown, I believe, if I remember correctly. But this was last year's release, so it's kind of vague. Yeah. 121.4? So unlike Penelope's other expressions, this doesn't smell like pledge. Yeah. So I'm I'm actually getting oak on the nose, which is rare for Penelope Expression. And it's first. Like you get the oak first. Yeah. very rare because again, they overcompensate with the finishing, the gimmick. And this is actually bourbon. Do you know what I get on the nose? Elephant ear. From my elephant. Elephant ear from my street fair. Straight from the fair? Straight from the street fair. Greasy fried dough. I kind of. I'm mad that I agree. Because I feel like he said elephant air and I'm like, no fucking way. But I agree. Do you think that could also be the placebo effect if someone says they get elephant ear and then all of a sudden when people start smelling again, it could be elephant here, or is it just it's how it's the cinnamon and sugar and the dough and the rye and So So again, you're getting the baking spice, the cinnamon, the sugar. And again, your s ob Abdullah obligata puts it together as an elephant air. Yeah. It goes right to the hypothalamus and it you know, it just comes out. Yeah, that's that's the memory it invokes. And you know, the idea is is that for someone to r remember something, it's it's as many senses as possible, right? If you can see something, hear something, feel something, taste something, it's gonna just make that memory even deeper. So I have a very sensitive sense of smell. Like I remember smells and it you know, like situations, but From the time I was very little l little, I could remember especially like my grandparents' house. My grandmother was a big cook. But I do, I I recognize and I can remember smells forever. great sense that bring memories. I mean I will I will say this does not drink at one twenty one. No. No. And it's compared to where we just come from, like it is so smooth. Yeah. So this they've they've done a great job with this expression. It to me it drinks about ninety. Great. It it's very smooth. If this is a bottle I would bring to a newbie. Correct. Somebody that's afraid of of bourbon, someone's afraid of whiskey, someone that's afraid of proof. they did a great job with it. Thirteen years. so much flavor, no proof. That is amazing. Yeah. I completely agree. It's a true statement. Someone new entering to bourbon. Here's the flavor, something aging with 13 years. Yeah. that's amazing. Non-chill filtered. Yeah. On the tongue, you're getting, to me, it's a stone fruit. It's just pushing right through. I'm not getting the edge of the stone fruit. I'm getting more of the caramel, I think, than I would with the stone fruit. But I am picking up a little bit of it. But for me, I'm getting that caramel mid-tongue tobacco. Yeah, and even you know, even some pear at the end. Yeah, yeah. Yeah, I can I can see that. It is a lone subtle thing. Taste that. You don't see it. Yeah, true. I can visualize that in my mind. Very good. But that was way smoother than I anticipated it to be, to be honest. That's a great bottle. And I'm mad because again, I now have to find the bottle. When does this stop? I got a guy. You got a guy? I got a guy. I need to talk to the guy. Well, we'll talk we'll talk after. It doesn't it doesn't stop. It doesn't stop. No. That's that's the When you champion it is realizing it doesn't stop. That's once you enter the rabbit hole, it's hard to get out. And then once you get into the craft whiskeys, then you know, you're pretty much done for because I I think about this as like like success and like it's continued effort. There we go. We you move the destination. It's continued effort. Amen. All right. Amen. So did you try that oak and age yet? I have not. I I poured here. I I'm ready for it. I think we I think we have to do that one. You do it. Thank you, sir. Can I have another? Please, sir. More porridge. Well don't rest my arm now. I mean So this one is Oaken Age. It is a leven year Jim Beam, but it is hand selected by Dan. Mmm. Wonder what I got. I know him as well. You ready? Don't be shy. Thank you so much. You bet. I got one port right here. And and I have to say I am not necessarily a Jim Beam fan. So this was off profile enough, but this one just blew my mind. We trade we tried eight or nine barrels at Oaken Age. And the guys I were with they were they were picking to sell to their groups. Sure. And they were worried that although this was our favorite, They were worried that they wouldn't be able to sell a gym beam in a barrel picker. Which that that's fine, I understand, because I I would be concerned with that as well. But I just kept going back to it. I'm like, I have to have a bottle of that. But the thing is you buried the lead, because what's the proof on this by the way? The l the proof on this is one forty three. So this is hazmat. Hazmat all day. But I do not get 143 in the pound. What's the age on it? Eleven years. Eleven years? So I happen to have grown into a a Jim Bean fan. I like the nuttinit like the nutty profile. Yeah. I've starting to grow to love it. I think like the bottles have to open up a while and once I go back that second to third time I'm I'm just starting enjoy it. So I'm excited about this one and I love a hazmat. The biggest thing with beanie male, I mean the nuttiness flavor is great. I love it too. But it just carries so much heat. And that's the problem that I have with beam. I'm not sure if y you guys have had the same problem with it, but it's just drink hot, whether it's just the bottom. Yeah, the rye comes out. 'Cause beam, You know, y if you figure James Beam, Basil Haydn, even going down towards like Logstill and Yellowstone, those were all originally high rye mash bells. That was just their thing. So th a little bit of that heat was was was s centralized around the Barge Town area because they all came they all came from Maryland, twenty-seven families all migrated. Because they were all Catholic and they were being persecuted in Maryland. So they all came to the what was then Virginia, Western Virginia, Kentucky County, to get away, and they brought with them their one mash bill that they ran. so this is this is it. So y you know the best part about a hazmat is that it scares everybody away and there's more for me. respect. Yeah. He might have just gave away the secret. Y'all are watching, don't listen to him. Just, you know, stay away from hazmat. Leave it for us. You know, we'll take care of it. Well, I I certainly do not get hazmat. Not at all. No, this not at all. And my God, not at all. You know, when people talk proof, if you if you go into three digits, you see fear in their eyes. Yep. And and most people don't realize that it's not heat, it's a sustained finish. you know, you get a clean taste with with a higher proof. All the all the anything that might obscure the flavor is gone. Because you know, the purer the jet fuel, you know, the better the taste. Right. And I do think that you know, how it's filtered has a lot to do with it. I think that if you're gonna go old dusty, I think that the lower barrel entry proof made a huge difference. 'cause you didn't have to go as hot in order to get all of those flavors. Sure. But I think anything now, you you almost have to go hot to get those flavors. And that's for like someone who's kind of newer to it, obviously been drinking bourbon, but who started to really focus and and respect it at a new level within this last year. I come from being the the ninety hundred and under proofer to like I won't hold that now I need one twenty and above. Like I I don't taste the flavor until I get there. So I you you have to grow into it. You have to experience you have to drink in order to know like there's nothing to be afraid of here. This is amazing. So I am gonna throw you for a loop when we finish this. But I promise you It's only gonna go up in flavor. I can't wear can't wait to see where the elevator stops. That's what they say, don't threaten me with a good time. Right. Don't threaten me with a good time. So Have to get up for this. So I was able to get a bottle and To my wife's dismay. Chagrin? Yeah, something to that effect. I mean, I had been wanting this I've been wanting this forever. But and it's a wheated. Mm-hmm. But the Buffalo Trace Experimental Collection. and actually she and I did a podcast about this just prior to this. Okay. But it's the 15 year low barrel entry proof. wheated bourbon and they only did thirteen barrels and it had a sixty-two percent evaporation rate. So Wow. There wasn't a lot. But that's it. I can't wait. I won't run away. But honestly, again, so that's now two bottles I have to go get. Do you know the same guy? Is he still around? I got a guy. Got a guy. You got a guy, I should have a guy. Amen. Everywhere. Eventually you'll have that guy. Once you get in the game long enough, you'll have that guy. Good thing is you guys are those guys. Thanks, sir. So the way I put it into perspective is this is the way Pappy used to make his his bourbon at St Stitzelweller. 'Cause they only used a hundred and five barrel injury proof. the difference is from Pappy, the new Van Winkle family reserved, this was from a high floor. Mm-hmm. So it does have some barrel spice on it. Yeah. But I would love to see Buffalo Trace. put this into regular production. Absolutely. So I'm getting a ton of spice. And it's it's not the hot spice, it's the peppery, it's the flavor. Yeah. nice finish, great legs. Almost a savory type bourbon. Yes. you know, you like a dessert. Like you could You know, everybody's looking for that smooth finish, you know. And at the end of the day, you know, p most people equate sweet to smooth, right? This is peppery, but it doesn't have that burn. You're getting that that flavor right through it, the baking spice, the the the black pepper. but but the palate the and the aftertaste on this just stays sweet and caramely. It doesn't turn to a bitter. It it just lasts to me. Wow. Yeah, absolutely. Yeah, you the you know, you look at the the tip of your tongue, the chew and the finish, and that that finish, you know, to your point, caramely, sweet. Almost Do you t do you get any honey out of it? Yeah, yeah. Absolutely. Thank you for validating my sanity. Yeah. we'll do it all, but that one, you're right on. Amen. And the nose, I have to say, is very similar to like the Pappy Van Winkle line. Mm-hmm. Now, it it's the same mash bill. Mm-hmm. No. Thank you for sharing this one. You bet. Thank you. 100% a bonus. I I wasn't expecting this one. Yeah, just got it. well I was in Chicago. Okay. I bought this in Unicorn, and so I had to go up and pick it up. Awesome. Some of us have our crosses to bear. I've been in Chicago forever and I've never taken that experience and I've never looked up with this bottle. So I got work to do. So there's another bottle you have to chase. There's another bottle out to chase. Thank you. Thank you. I'm sure You know, my family is gonna be ex excited to learn after, you know, two hundred and fifty plus bottles that I still have more work to do. What's more important? That you're happy or you're happy. If I'm happy, everyone else is happy, right? Exactly. It's the math. The math is the math. Math is math. Yeah, it's not about money, it's about experience, people. Yeah. Wow. No. Even on the finish you get some brown sugar at the end. Yeah. Yeah. just You know, people are afraid of proof, people are afraid of whiskey because they've you know, they've drank garbage. You know, they've bought stuff when they're underage and they threw it up and they're afraid of whiskey. But the idea of something like this, you know, it's a privilege to to be able to experience it where the first taste really anesthetized your taste buds. The next sip gives you the experience where you you taste the spice on the tongue. you you get the caramel at the finish. And you know, my takeaway would be Don't let that that smell, don't let that first sip deter you from experiencing anything. It often gets better. I mean, like it it often gets better. You you you you gotta experience it the right way. If you go to any tasting, you learn to open up your mouth, smell the nose, get through the proof, and and keep fighting. Like we're a few bottles in, right, of tasting. It it's only getting better. And I thank you guys for the experience. It is only getting better. Once you open up fully. Yeah. People, you know, again, don't give it the chance. Don't give it the time. Don't give it the patience. They're missing an opportunity. Because you're drinking. There's a difference between drinking and experiencing. People are drinking to drinking and people are drinking to you're drinking to get drunk. There's plenty of cheap stuff out there on the shelves you keep buying. Don't bother this stuff. but if you want to experience a ride, you know, true connoisseur, like this is different. This is different. Excuse me. Sorry. No. Thank you for sharing. Yeah. Mm. Now who's got the mad dog? Right. Mm. Which flavor do you want? CJ. I'm kind of an Apple mad dog guy. So CJ's the new here. Mm-hmm. Have I did I give you a sample of the seventy one Yellowstone? no. A as I said. So this one I think this one's gonna blow your mind. You've had it, right? I have. It it it is. So if you've had Yellowstone currently, you know, it's it's a it's a beam downriver bottle. Mm-hmm. And you know, there's so many things out there today that you don't know what bottles to buy. You don't know what's really gonna gonna be but this is the OG Yellowstone. Okay. Let let him rinse that out. Again, I saw I now think with Yellowstone, so I've had a a good ten year pour and I've been in so many places shopping and everyone has their own peck and like good stuff, but nothing's ever wowed me, so I'm excited about this. Yeah. So this is the old high rhyme mash build. It is a very similar yeast strain to the beam. because they all, you know, they all had the same U strain. They were all the same family. The beams, the Dants, JW Dant, they were they were all the same family. JB Dant, JW Dants son started Yellowstone. And it came from the the Dant and Hood distillery, which ended up merging back with the JW Dant brand. and they came out as the same distillery f since eighteen seventy. but in seventy one this was owned by Shenley because it went through a few sales. It was still ran by the family until nineteen six sixty two and then Shenley took over management in seven in the mid sixties ended up going to the Bernheim distillery or the old Stag's distillery for putting out the juice. But this one, this nineteen seventy one, was distilled in the fall of nineteen sixty four. bottled in the spring of nineteen seventy one and so we're going way down in proof, down to hundred proof bottled in bond. But the flavor I think you will see that in my opinion is greater than the hazmat we just had. And this is a six year bourbon, right? Six year hundred proof? Six year hundred proof. Yeah. I'm I'm just afraid now I'm chasing things that I can't even find. So you gotta have the guy that has the guy for this one. Yeah. So I got this bottle at Revival Vintage Spirits. had water in it. my. It's even better than the first time I had it. Wow. So now, low barrel entry proof. Mm-hmm. But flavor. But flavor age. It's only six years old. Bursting. All the way through. It hangs on, it stays there. You know, today's day it feels like a 13, 15 year bourbon. It's hanging around, holding his own. Yeah. This is one of those holy shit. Yes. This is amazing. Yeah. So it's it it's really a privilege to drink a dusty. Yes. It it it really is. You know, considering the fact that we're all chasing the flavor of the week. Yeah. And when when you get something that is was done by the master, I mean you really need to take pause. Well G status. Yeah. And you know, it screams caramel on your tongue. You get the oak right there with it. I mean, unmistakably. A great finish, smooth. You know. How many people are afraid of whiskey? How many people are afraid of bourbon? It burns. Not at all. This just does not coach your tongue with butter and silk and caramel and sweetness. Like it's just I mean Honestly, you get some vanilla out of this. yeah. Yeah. Yeah. And it's I mean, it it is not the whiskey you threw up in high school. No. This is a definitely an experience. And I mean, it's something that just take nice and slow, enjoy it while it lasts. Yeah. Like you said, it's a it's a privilege to try a dusty and to just like sit back and throw it and then not enjoy it. It's kind of insulting to the whiskey that was created. Yep. But Absolutely. I thank you, sir. No this is another bonus and thank you for sharing. Thank you for sharing this. So I I always like going back to some of the dusties because when I'm ta tasting bourbons, I'm looking for those old nuances. I mean of course this one I think is is almost so definitive on what it provides that you just don't you have to find a very good bourbon in the times now in order to get those. And So if you think about it, fifty years ago, you had a half a dozen distillers that had age-old recipes, age-old yeast, and a consistent flavor profile. Yeah. And today, you know, there's I don't want to say bastard blends, but definitely offshoots to those flavor profiles. Yeah. And You know, we chase them, we find some good ones. Yep. But when you go back to the original the old school, they say quality over quantity. Right? Like quality over quantity. Absolutely. Mm-hmm. day. It's one of those things now where it's gonna be interesting 'cause you see a lot of these distilleries that are slowing down production. It'll be interesting within the next five to ten years what they're gonna be putting out. If there's gonna be stuff that's gonna be at this high level that everyone expects it to be or if it's gonna be continuous like this lower not I won't say low class bourbon but like mid tier compared to what it what the name carries. So I'm gonna summarize what you said by saying these dusties were all quality. And now unfortunately we've got to have a a finishing, a flavor, a gimmick. Yep. To get people to buy that next bottle. Yep. And if you go back to the the genesis of it, the original yeast, the original flavor, you can't beat it. Just exist. Yeah. So the only benefit now, so everything's cyclical. Just like aviation, you know, airlines and airline hiring for us, you know for For pilots. Bourbon is the same way. This bourbon we're trying now is from the GLUT. They couldn't sell this. And the nineteen seventy-one Yellowstone was the number one selling bourbon in the US. It was only a six-year, it wasn't a high-end, so to speak, but the flavor was That's what everybody's like, this is really good. Yeah. to say it now, it's like, okay, well what is this what is something that would be comparable? Comparable now. You know, is it gonna be the Eagle Rare or is it gonna be like an Eagle Rare 12 year something that's just just got a really nice flavor to it. I it's hard to say. But in this glut that we're having now, like they had in the late sixties and early seventies, They're gonna start aging things more. More things are gonna be coming out that are special. I I I am really looking forward to what can be coming out. Was it the low barrel entry proof? No. But you know, it's it's different times now. And and again, going back to that, you know, there's stuff with a four-year age statement. You know, in nineteen seventy one six year was the standard. Now we moved it to seven year. And what are we really getting? What are we really gaining, you know, by that that year? Right. And eight year S Stitzelweller was considered the very old. Mm-hmm. Yeah. You know, so that that so six years was the standard, eight year was extra age, so to speak. If I'm a newbie coming in, like you got twenty threes like that that can't match this. So like it's just that's why I I love it. It's not only the networking, it's to join in for this experience and to learn. And this is what I'm Rah. Rah. We're now in overtime. We are in overtime. We're gonna do a little, I gotta save a little bit of this. What you got now? Just just coat my tongue with it. You ready? Yes, sir. Thank you. Thank you. This is a nineteen Barreled in nineteen sixty two, bottled in nineteen seventy. Very old Fitzgerald. So nineteen sixty two we're worried about the red menace. Kennedy was still in office. And you can buy a Corvette for two thousand dollars. And what a time to be alive. How much was gas then? Gas was about nineteen cents a gallon. And Pappy Benwickle was still alive. And very much in charge. God damn right. wow. I think we need the cheers for this. cheers, gentlemen. S so now we always look at Old Fitz currently as a Heaven Hill product. Correct. Yes, correct. But it it did not start that way. No. No. So it was owned by St Stitzoweller until the early eighties. Yep. And they sold it off. So The nose it's floral. Yeah. Immediately. Floral. It's just you are you are in the park smelling flowers. Mm. A hint of vanilla? Now this has been my favorite bourbon. Of all times. This in Pappy fifteen go back and back back and forth. But this is like you get that dusty note. Yes. Yeah. But that sweetness, the the caramels, the it's just so smooth. And I'm gonna call it a vanilla. Yes. Yes. A subtle respectable. Absolutely. It's it's that's actually that vanilla bean. It it's not the the the fake ass vanilla. Like that vanilla extract fake crap. Yeah. No this is a vanilla bean. Scraped. Absolutely. Someone scraped it and soaked it in a some vodka. Yeah. This this is And then you get a just a hint of like an orange or citrus, like a mandarin, right on the on the palate. It just comes through. No, it's it's really an or a citrus kiss. It it's not overwhelming, it's not like an an orange or mar marmalade, it's not fake. Right. It it's just that kiss of citrus from something that was before our time. Yes. That's where I'm so upset. It's like I've added all these bottles and there is no chasing this. I thank you. But I'm also upset that you did this to me. But this stays true to what Pavy was stood for, and this is what stood on the pl on the placard outside of Old Fitz Shields. So if I do believe correctly, it's will make a damn fine bourbon, even at a loss, a damn fine bourbon. And then this is this stays true to that. Yeah. yeah. Yeah. I mean to this day we chase the old fits. Yeah. It's it's it doesn't hold a candle to us. No not at all. but we chase it. And we chase it hoping for what it should used to be what it used to be versus what what it now is. And not saying it's bad as what it is now is, but it's not what it used to be. It's not what he made. No. No offense. But I'll keep trying it. Exactly absolutely. Yes. It is a testament to what he was able to do at at the old Stitzelweller. Yeah. Yeah. In my mind. It just doesn't get much better than that. Nope. No. Correct. This has been a phenomenal, phenomenal night. Yeah. Well, thank you, gentlemen. Thank you. I appreciate appreciate you coming. it's been a fun night. I mean we and we did try quite a few before we got to this, but respect is respect. You gotta call it out. Yeah. please like, subscribe, leave a review. if you have any comment, please leave it. If there's something that you don't like, please email Bob. We won't reap notifications, but please email them. That's right. I I do appreciate CJ coming on tonight. This is this been a great first experience. look forward to more. Yeah. Thank you. please visit Maria's marketplace. If you're in the Michigan area. Yep. That that barrel pick, that single barrel pick is Pretty good. Phenomenal. You said it and respect and the Fermi, shout out to them because it was a great experience. You go places sometime hunting, and you know, not everyone's it gives you that experience you want when you're looking for bourbon. So shout out to both stores, but definitely shout out to Maria's Marketplace for staying true to having a great pilot and making some great picks. We will be back. And then Oak and Age. I that 11-year beam to me is just phenomenal. I mean, again it at one forty plus it it's ridiculous. Yes. Yeah. I mean, y you know, you could have, you know, clean wounds in a civil war or something that high. Yeah. And and i for for something that should be medicinal alcohol to have the flavor and the the the the tongue and the finish. Is absolutely amazing. Absolutely. Penelope, 13 year. Yeah. That was fantastic. Thank you for not being a gimmick. Yes. Yeah. And that's my bottle, right? Is just just going back to that. Bob left it, so you take it home. Thank you. Thank you, Bob. Shout out to Bob. Such a nice guy. Such a nice guy. That's right. The son of a bitch left early. We're taking his bottle. Not taking it, it's a donation. So you know what? Yeah. He he left it for a reason. Yes. He didn't want it. Not all heroes wear tapes, as I say. He's shit. I love it. All right. So once again, thank you. coming up are I'm traveling to Louisville and Cool interview. We're gonna do some podcasts from down there. We're doing a makersmark tour and a Heaven Hills distillery tour. So looking forward to that. It's a hell of a week for you. Can't wait to hear back. Crazy. Again, you got backup. You need help, we're here. Appreciate that. Appreciate that. Or two or two. Hey, have a good night. Thank you.