Wild Turkey Master's Keep Vertical (Part 1); Ep. 87

Dan, Nick, and Calvin: Good evening. Welcome back to Bourbon Brass and Beyond. Tonight is a special night, as always. We've got Nick and Calvin. Hey, everybody. And Nick brought three friends from the Wild Turkey. Well, it's five friends. You guys count. Yeah. So we have three Master's Keep bottles. This is going to be part one of a multi-part. series as we go through Nick's entire collection or of the entire Masters Keep collection. Yeah. a bourbon. So welcome. That sounds a little ridiculous when you put it like that, but it'll be fun. Yeah. I mean, this is like, the best of the best here. Yeah. These were all, you know, the Masters Keep was Eddie's, line. So You know, this is really especially if anybody's like that the Russell's 13 this year, know the 45th Yeah, which I thought was fantastic. You know, these are all things back from Then for like 10 years. Yeah, guess 2015 to 25 the last one was beacon Just stuff that he liked so Awesome, and we did the Russell's 15. Yes. Yeah, we did the 15 Did the 13, I had the 45th. So, got a good cross section of them, would say. Yeah, I would say so. Well, you have the honors. Yeah, so first one they did 2015, it's the 17 year. Take that out. you know what I didn't do? you want to do the air full of? Do a little edit. Go ahead. You want to do the zoom in? There. Look at that. Yeah. I like the descriptions on them, too. Yeah. Yeah. We can we can kind of read through just a brief, brief idea of what we're getting into here. So, yeah, first one 2015 was the 17 year. And yeah, it was 17 year old bourbon. It's the inaugural debut. It says it marks the end of a 200 mile 17 year journey for an exceptional batch of Kentucky straight bourbon whiskey. These are rare traveling barrels housed in both wood and stone structures and crafted by remarkable voyage where hand selected that were hand selected by Eddie for their uniqueness. just, we won't even get into the, let's not even go into the tasting notes so that we can come up with our own, because they do put tasting notes on all of here, but yeah, it's a low proof, which I believe from when reading it is because they're stored in, that's the way they're talking about with the different stone dwellings that they were stored in. So coming out to 86.8 proof on this one. 17 years. And this would have been the old, if this came out in 2015, so this would have been the low barrel entry proof as well. Yeah, when did they? Wasn't that like around 2000? stopped? I think so. close. You know what, I do. These seals are horrible. There's like no perforations on them. That's good enough. All right. We're tired of waiting. We'll take care of that later. Yeah, the caps are really cool on these bottles too. They're kind of like a brass. That's a good way to it. like brass or something like that. Ring with, I don't know, like these little wooden kind of pieces in there. Kind of a cool little topper to it. There you go. Enjoy that one, Dan. got a little for you on the first one. Calvin, I like you just as much, I'll try to be, I guess, keep us in line here. I appreciate it. Thank you. Not that I care how much we drink, but we'll get through them all. Really nice. Yeah a real sweet oak nose to it there That's nice. Kind of lighter than you would expect for 17 years. Sitting that long in a barrel color wise. Could be because they proved it. But lots of I mean, the legs on that man. well, lots of oil and Eddie does if I'm I hope I'm not miss speaking, but I believe everything Eddie likes, everything he does, it's never filtered. So everything Eddie does, he likes everything to just be uncut. or unfiltered so you can keep a lot of that viscous oiliness so cheers So you get the classic turkey taste on it. It's not as sweet as I thought it would be. No, I thought the same thing. From the nose. Yeah, from the nose, it's definitely not as sweet as you might think. It's a little bit thinner than I was expecting. Yeah, it kind of threw me off from the color, lots of in the glass. I mean, it looks very viscous, but yeah, it doesn't really have a real kind of chewy, oily mouth feel to it. Yeah. weird way this almost reminds me the last time the three of us were sitting here and we finished off with the Pappy 23 and you get that really really kind of robust nose but then it just has a it's a very subtle kind of mouthfeel to it you know you tons of that oak in there I definitely don't feel like there's as much oak as you would you know maybe expect on a 17 either no And now that I've layered it a couple of times, I'm getting some really nice flavors. You get almost a little bit of that citrus on top. That's my predominant note. I'm getting kind of like a zesty citrus there. Yeah. I mean it's really good. It just I wish the... Of course it was a little bit thicker on the mouth. A little bit thicker and that the flavor lasted a little bit longer. Yeah it's a little bit of a short finish. Yeah I do wish there was a little bit more mouth feel there to it as well. Yeah, I mean, I'd give the nose three thumbs up if I had if I had all three. Exactly. Two thumbs, one big toe up. Yeah, yeah. Now, yeah, that's really actually my only real negative is, just I wish it was just kind of chewy, you know, and really had that that big, bold mouth feel there. I would have been really curious to try this at barrel strength. Yeah. Well, if it is, that's, that's what I, yeah, I'll have to kind of, kind of see if that is barrel strength from a function of that, you know, basically what it sounds like is, aging in a very cool, climate, it definitely didn't, didn't proof up. Yeah, that'll be one. we'll have to try to dive into and look that up a little bit more as to see whether that was the barrel proof, that 86 point whatever. Yeah, yeah, I want to try to doesn't say on here from what I see but All right, so do you want to hear their tasting notes? Yeah. All right Caramel vanilla spice with a subtle oak finish Obviously I get I get that oakiness not as much as it that I would guess from the nose. Yeah I definitely don't think it's don't really get any spice. get maybe the closest thing, like I said, kind of that zesty citrus to it. I don't really get a lot of spice there. It's like that classic turkey spice, but not real strong. just yeah, it doesn't have that. That turkey funk kind of notched up like you're like you're used to. get the spice like on the very back end, but you don't get it's not a thing that's like you're going to notice. one you could certainly. You can go through quite a few pours of that very quickly. With a shorter finish to it, you're just ready for that next sip. Yeah, you don't ever get that satisfaction of that. that was a nice week. Yeah, it is. It's almost it's a great start, but it's not a great. Yeah, not one day. That wouldn't be one you want to end on for sure. Yeah. It is almost in terms, you know, it's like that it would be like a summer pour, you know, when it's like hot out, you know, it's like like in the wintertime, you know, like I like I like to drink a stout in the winter. but I would never drink a stout in the summer. But that's definitely kind of like that summer pour. Yeah, I would definitely say even now that my glass is empty, get like a lot more of that citrus kind of smell there. Yeah, I'd say it's kind of oaky with some citrus in there for me. I think I finally got a little bit of the okiness on the palette. Yeah. But just very little. Yeah, very subtle. Yeah. Yeah. Very subtle. Good, nonetheless. a good place to start then. Yeah. You know, very interesting since it's the first ball in the series and you know, we said it's not the one that you want to finish off with. And I'd be curious, you know, like who knows when they started this, right? There ended up being 11, right? But did they have a target in mind? You know, how many of these were we going to do? You know, yeah, you just kind of wonder. But thank you, sir. So I do have an announcement tonight. All right. So we've got a bottle share. yes. September 25th in Louisville at Monks Road Boiler House from 1 to 3 PM during Bourbon and Beyond. And it'll be downstairs in the vault, which is they've got a safe door and all that where they in a bar inside. But that's where we'll be for a bottle share so I'm super excited about that I'm thankful to Wally Dant for allowing us to do that. it up so. You got your selections picked out yet? So I'm gonna take some things I think that I'm gonna take some of the barrel picks from the Bourbon Hunters. Okay. I'm gonna take... I wonder... Is that horseshoe one gonna be out? Did you get one of those? No, I didn't. I got... We'll have to talk to Jason. That's the Cleveland Barrel Hunter. This is from the guys that do the Bourbon Hunters podcast. okay. Sorry, I you were talking about Jason. No, this is Dude and JD and Brett and sometimes Tyler. But I listen to them all the time. But I think JD is going to be able to go, so I think he'll be there. And he's going to go have a good time. I think I'm gonna take that half gallon, the old granddad, that, just open up that and figure if it's a large group. How else are you gonna drink a half gallon of that? And I had a list of things I had written down that I'm gonna take. There's gonna be plenty, and if it just ends up being JD and Wally and I sitting there drinking for two hours, it's gonna be a good time. I told you, I'm working on it. Try to... Try to see if I can make it down there. Nice. So which one is that? All right, number two. Yeah, I just tried to get it ready to go so I didn't fumble over the plastic on this one. So this is Decades number two. So Masters Keep Decades, the second expression in this series. So this is interesting. Yeah. So this is honoring decades that have passed. Eddie Russell began his 10 year celebrating his 35th anniversary. So there you go. 2016. Now that we know 2026, we got the 45th. And yeah, it's a hand selected lot of rare barrels aged between 10 and 20 years that represent the very best of two decades of bourbon making. They were chose from center and upper floors. We should probably get that, you know, that little turn up on this one here. Yeah, being a little bit higher in the rick house. Yeah, think that covers the gist of it. So same thing. We won't look at the tasting notes on that one. We'll decide for ourselves here. Good light. yeah. That is light. No, nice. I know what I'm thinking. Right off the bat. Butterscotch. Like, and it's got that turkey funk. Yeah, it's definitely got that, you know, kind of get that bite in the inner nostrils. and this one, think 104. Yeah, 104 proof on this one. So. OK. Yeah, definitely not as sweet on the nose. sweet but little bit more balanced on it as I would say. Yeah that the 17 was definitely just all sweetness. see that butterscotch yeah it's not it's not jumping out at me that way but there's like a hint of it in there for me Let's get the... get more like spice on the nose for me but it's like a like a baking spice but Cheers. Cardamom spice. Cardamom. getting fancy. definitely got some more bite there. Yeah and it's got it's a little thicker more viscous. great finish. Yeah keeps going this one goes long. Yeah. Yeah. long. Hmm. Still going. All right. Yeah, it goes for a while. Yeah, think almost my nose almost kind of matches the palette for what I get. I got a little bit more spice on the nose personally, and then I kind of get that spice up front and in the mid palette, but then it really fades out sweet for me. It sits there for a long time, but I it gets sweeter the longer it kind of sits there. That's fantastic. Yeah, definitely has. You know, a little bit more umph to it than that. That's 17. Yeah. I just really like how the the flavor just lasts. It just sits. I get it down the sides. I get it in the back of throat. mean, right on the back of the tongue. It just the the taste just transitions real slow from the tongue to the back of the tongue and then just stays there. Yeah, it's kind of bold and big up front and then it just really kind of lingers and. What do think, Calvin? How do you like this one? I like it. It's like you guys said, it's got that nice bold spice in some front. And then once you let it sit, it's get the aftertaste nice and sweet. Yeah. Still not getting the big, bold, chewy turkey, you know, that we're kind of used to now. But that's kind of, you know, fun part about this. And I think only one or Two of these that I have are actually already opened. was kind of waiting for the most part to collect them all and then run through them. So it's kind of interesting now that we're in, I mean, you've got the new Austin Nichols this year, the 13th, 45th anniversary, the new Camp Nelson single Rick house is coming out, right? in this, this era of these really big, bold high age turkeys. So it's kind of interesting to see how it's evolved, I guess, as we go through this. Third tip is a little bit less sweet. More spice. More spice. And then the spice is just staying nicely though. I mean, it's a very nice spice. It's not a overbearing spice. Finish really reminds me of something else. know we've. Drank several times, I just can't. Can't place it at the moment, but. A little bit of the rye on the aftertaste, I would I would almost say it's like that. Eight year one on one. To me, yeah, it could be just the proof because it's a similar proof, similar. Yeah, you're closer to that one on one number. Very familiar on the back end. Yeah, I would say, you know. The nose on the 17 was phenomenal for me. I don't like the nose on this as much as the 17. But as far as the palette goes, yeah, there's just a lot more there, you know, and I like something that. When you're sitting down and you're tasting and you're trying, that's what I want, you know. If I'm mindlessly sitting on the couch doing something and I want to pour like I probably grab. Old Forester, know, Hunterproof, know, something like that, you know, but. speaking of that, Bob and I did that old Forester 117 series. yeah. Yeah. Was that the the new triple char? We did the triple char, the extra extra old prohibition. Yeah. Wow. That extra that extra extra old. Yeah. Yeah, I mean the triple char is phenomenal pure banana. I mean it is one just but I wish they had full bottles of those ones. Yeah. Yeah, they only do them in those 375s. Just buy a 2,375, you got a 750. There you go. That's true. That's it. Wow. It was kind of like a... There's like a caramel there to me, but it's like it's like a burnt kind of Yeah, like you get a little bit of the char Yeah, there's almost like a burnt caramel kind of maybe that's kind of where some of that little sweetness is fading out I if that's where some of the spice i'm getting It's kind of like that little. But I think on the palate, I'm getting more citrus than we did on the last. really? See, that 17 was a citrus bomb for me. Yeah. But it's just spicier. It just it stays with you a lot longer. Yeah. So maybe it's just more much more noticeable. I the citrus elevates to me. The spice elevates to citrus notes. Yeah. Yeah. Maybe it could be. Yeah. They didn't put tasting notes on this one. So. that's good. So that's the decades. Yeah. And that's interesting, too. I didn't even read this on the front from the McBrayer Rickhouse. So we're so used to nowadays, everything is Tyrone and Camp Nelson. But yeah, I didn't even I didn't even notice that on on that description. McBrayer. Was that still a warehouse that they have or is it just something that got renamed? That's what I mean, right? it's maybe there. I don't know all you ever hear about right now. know, everybody knows Tyrone and Camp Nelson because those, you know, the private barrel selects, you know, they have them on the back there. Well, maybe if they're still around, hopefully we'll get a McBrayer barrel pick some day. Yeah, maybe that's how we get it. You got to request the McBrayer Rickhouse. So McBrayer Distillery is back in operation. They restarted. I had, they did 1776 bottles for the 250th. I had one done at Revival. It was a caramel bomb. Absolute caramel bomb. It was really nice. Not a lot of spice, but really good. That's interesting. I didn't even notice that. Well, and let's be honest too. up until however many years ago, right? Like nobody knew the names of Rick houses at, you know, at these, you know, distilleries and stuff like that. And then kind of became one of the new things to chase the Rick houses. So. Yeah. All right. I'm tired of reading. Lead us into the next one. All right. Yeah. Well, I have one more announcement. OK. All right. So we have been granted media passes and media credentials for Bourbon & Beyond. So we'll get to be behind the scenes. We get to go to the media tents. The only thing we can't be is backstage during the performance. OK. And. get a photo pass so to speak where you can take professional cameras but you can still do normal phone stuff. So we're super excited. Yeah. And stuff's like well why didn't we buy the VIP tickets that... You got the media. Yeah because we're gonna get to see all the same... Well but the VIP tickets will get us into the angels envy portion. That's the free food. Yeah. but we weren't planning on All free food, it's worth it. Exactly. So we're doing Thursday between 3.30 and 4.30. We're doing the Derek Trucks interview and looking forward to that. Yeah, exciting stuff. This is Master's Keep, batch number one, proof 90 proof. This is the 1894. Individually hand selected barrels from our oldest Rick house. Number A, letter one, set high on Wild Turkey Hill. Yeah. So this one was actually a, I believe, Australia. And I think it might have made it like New Zealand, you know, bordering ish territories by water, I guess. Australian only release. So this one is kind of one of the more tricky ones to kind of come across these days. But I believe this would have been 2017. I know there was like one year that was kind of doubled up. Yeah, 2017. guess technically, if this is right, the decades was listed as 2017 as well. But. Decades might also be the one, if I'm remembering right. There was actually technically two batches. It gets hard to keep track. anyway, yeah, us in. So this one is, it says, the summer of 1981, a distillery worker led a young Eddie Russell up the rickety stairs of Wild Turkey's oldest rick house, number A, to give him his first taste of whiskey straight from the barrel. It was then. Eddie decided to dedicate his life to wild turkey. So in 1894, Rickhouse A was the first structure built on top of Wild Turkey Hill, overlooking the mighty Kentucky River, and for over a century, it has reliably produced some of the world's finest whiskeys. The strength of Rickhouse A lies in its elevation and exposure to the elements, which enabled the bourbon to breathe and move freely through the barrel with the seasons. So this one is a private selection from Rick House A. The marriage of precious barrels laid to rest for six to 13 years results in a spectacular whiskey experience. will save the notes. So warehouse A, so that kind of makes you wonder. Yeah, these are tricky. Is that like? Camp Nelson A. That's I was wondering. Yeah, like is, I was trying to remember, is Camp Nelson A up on? find out Dr. Google. you go. us up Calvin. Dr. Google. hated us trying to open these with no perforations on these. Right. good enough. Pour us up then. You do the honors. is on the Tyrone campus. It's Tyrone? Okay. you Dan gave the first. Nice. I get a lot more wood on this. I wood, get some sweetness, and I get something else, but I'm not sure, can't pinpoint what it is. I would almost say like a wheatgrass or a... Yeah, I get that woodiness, that sweetness, but it's like it's it's like grass that has dried out and turned yellow. And then you're putting a dent. Yeah. I used to to use the like a lawn sweeper out the farm or something like that. Yeah. That type of grass. There's a lot of. A lot of for me on the nose, lot of that rye characteristics there. that kind of grassiness too. That's one of the big ones that I pick up on. Again, very light color on this one too. And this is 10 to 13 years old. It's only 90 proof. I think these are made to be very drinkable. You know, like kind of like what the Van Winkle's do with the 90 proof or the 95.6 proof. Yeah. I back in this time frame, you know, about 10 years ago or so, I don't know, we're probably still in that. trying to remember, like, was everybody into, you know, barrel proof, as strong as you can get it, you know, I'm kind of trying, you know, did we hit that? I feel like that was that like kind of like later in the teens, like, you know, 2018, 2019, where was that when we were all kind of really like, you know, if it ain't 130 plus, like, you know. So I think that's probably what it was, is that. for the longest time they were trying to get the most drinkable bourbon there was. Smooth, enjoyable, something that people would want to keep drinking. And it wasn't until the boom, 2015, 2016, that people started wanting more and more flavor out of it. But I think the flavor's phenomenal out of these. And the proof is never. is never the judgment, right? You know, there's that's the one thing you're to have highest proof. I mean, it's just got it has to taste good. It has to have great flavor to it. So the initial Caramel was the sweetest of the three. And then the Rye comes out. Yeah. Yeah. The 17 by far, I think had the sweetest nose. This definitely has the sweetest palate. Yeah. But then you do, kind of like, it's almost... Opposite of decades right I kind of got the spice up front and then faded into that sweetness this one almost kind of get the sweetness first And then you get that little rice, but yeah, I get a lot of that kind of rye nose on this one So I'm not surprised that's there, but I was surprised at how sweet it was up front. Yeah Mmm. A lot more rye. Second sip. A lot more rye. I mean, I always get a lot of those rye notes on the nose. great lasting finish though. This one has a long finish too. Yeah. Yeah, that's interesting. mean, think that's you picked up on there, Dan. They're all three of these, you know, might touch on a different preference somewhere and they all have their own characteristics, but they're all three of them extremely drinkable. yeah. mean, like, you know, even, you know, we're talking about all those high barrel proof, you know, I love old Forester and I love those blue label barrel proofs, but sometimes like If that one catches me on the wrong day, you're like, okay, I wasn't really in the mood for this. It's a real gut punch, you know, at times, but these are all extremely approachable, very drinkable. And I'm not really a right person, this is really good. Yeah. It's almost because it is 90 proof. the ride gets to come forward without being overbearing. Yeah. Yeah, that makes a lot of sense. very very tail end of the finish. Way at the very very back end. Almost kind of remind, it kind of is similar to that decades that I got on the very very tail end but yeah I got lots of that kind of grassy rye notes on the nose. That's it's so unique. I can't think of anything else I've tasted where It's sweet up front and then you kind of get the right little spice afterwards. That's so different to anything I remember. So it's a very unique, very unique power. still going. I think that one had, I think the second one had the best mouthfeel, the best chew. But this one's close. Yeah. I would love the nose of the 17 with that little bit more of that boldness and that mouthfeel on the decades. Yeah. combined with. sweetness on the 1894. Yeah. What do think of that one, Honestly, probably that one's probably my favorite. I do like because I like that sweetness that you got on the nose and sweetness up front. then turns into that spice. Yeah. Not the biggest right person, I want to. I mean, I love a good ride. Yeah, you're right. Yeah. And it's funny that I'm that way because I fought it for so long, you know. But I love a good, you know, and I tend to like, you know, like an MGP that's a 95.5 as it gets some age on it. And, you know, even like David's, know, the Caleb's crossing the blend like, you know, you get a lot of that, that good 95.5 in there. But yeah, that's... I feel like it's an equal. We've got to compare a. Yeah, Eddie Russell to that's true Just as kind of like the yeah Well, yeah, I mean we had the decades was the honoring the 35th of Eddie right so there's your 45th and Have you tried this 45th yet Calvin? I have not. yeah. Perfect. Yeah, we have our excuse. Yeah Perfect. I Have a bottle of this 45th as well And Bruce has been on record saying several times that there's, and they haven't hit it, that there's a lot of old whiskey in this new Russell's 13, I think even up to like some 20 year old. It's I don't know. This is the best, I think this is the best 13 in a while. So what I think is interesting, and I like watching how things change over time or the wand distiller or barrel picker changes in their taste. So this is the 13-year-old. The rating is always this small. 121.2 proof. So he stepped up a little bit. Yeah, not quite as high as last year's, the batch six. That was like 123 or somewhere around there. 123.8 I think. Yeah, something like that. But yeah, mean, they all used to be, what, like 114.8 or whatever. I love this one this year. just see the color is so much darker. even beside each other. I that nose. Yeah. I this is almost like, I mean, this is what we're used to, right? Yeah. Nowadays, right? I kind of get like that sharpness of, I mean, it's funny because I actually do describe it like a Sharpie sometimes. personally, I love that smell. I wasn't really like a marker sniffer, you know, in school or anything, but I love that. That kind of Sharpie nose there. sweetness just that caramel this one's a caramel bomb for me yeah but it's got that that classic dusty funk it's got a little bit of that rye a little bit of that zest on top but it's just that base that caramel base is just it's almost interesting that I feel like some of the newer turkeys that we've gotten these last couple years have more of old turkey taste and feel to them than maybe like kind of these, you know, 2010 to 2020 kind of range, you know, weren't really that big, bold, spicy. And I mean, with exceptions, but yeah, this brings back kind of that that big, big, feel to it. It's like, at least like finally, hey, you know what? I'm just gonna do what I want. Yeah, yeah. mean, know, per the rules, it is a 13 year that is the youngest of the blend, but there's some old whiskey in this one too. Yeah. And we don't know what warehouse Rick house these came from, right? No, no, you know, I was listening to actually something with Bruce recently and they talked quite a bit about this. I might have to go back and listen. And I don't remember off the top of my head if he mentioned anything. I don't think on any of the 13s, I don't think they've put, you know, kind of advertise the warehouses and that kind of stuff. But. I think this is the best 13 that I've had. I had batch one when it came out a long time ago. The legs on that. Yeah. It's like molasses going down the side of glass. is just so thick. Last year's I wasn't. super, super crazy about. Last year it was was late on the sweetness and then late on the palette. It wasn't bad, but for what the Russell 13 line up, it just did not. It was a big deal at first because it was like that was first time they really bumped the proof and all that. But, you know, maybe once we work our way through the Masters keep. I did recently finish that off as well, batch 1 through 7 on the 13s. might have to line those ones up at some point too. And I don't know, what's this batch? This is batch 7 would be this one. And they don't put it on there, just got the laser codes on the bottle. And yeah, the 45th is the easy identifier on this one, and it's batch seven. But I love this one personally. If I didn't have a problem of buying too many bottles already as it is, this would be one that I'd want a backup of. Too many is just relative. That's right. Compared to what? It's never you have too many bottles. It's always you don't have enough space. Well, yeah, that's true. Yeah. Did some more shelving and rearranging the other day as well. Yeah, so that's true. See you at St. had a pour of that at my house the other night too. It was as good as the first time I had it. Well done. So looking ahead, because if we're going to go through all of these, guess we can kind of go through what we've got next. So we did, yeah, the 17, the decades, and the 1894. You said there's 11 total, so we might have to go like three and four, four on the next. Yeah, I guess. Well, we did four tonight, so that makes Yeah, four, four. So we've got. 2018 release which was the revival will be on the next one. That's a hundred and one proof 15 year old finished in the Oloroso Sherry casks. I have tried that one other time. I haven't opened that bottle up mine personally yet, but then you get the cornerstone rye which is hundred nine proof blend of nine and eleven year and then Actually, the one I have not tried yet either that I'm excited for is the Bottled in Bond, which is also a 17 year. But it's 100 proof Bottled in Bond. All right. Well, how many was that? Was that was that only three? That was three. OK, so hold on. Masters keep one. 101 proof blend of. a blend subjected to a second maturation in toasted and chard oak. So you get a toasted one too. So that's right up my alley. Yeah. I like, I like a good toasted too. And then, I guess that would leave us finishing out. know the last one would be beacon. yeah. The last four are going to be really interesting because that's where it gets, gets a little sideways. Eddie got a little, a little adventurous. So the last four would be unforgotten. 105 proof that's a bourbon and rye blend the really interesting one is Voyage 106 proof 10 year old bourbon finished in Jamaican rum cask Wow, we're gonna try it. We're gonna try it You get triumph 104 proof 10 year Ten year rye that's the oldest rye that wild turkey has ever done and then Beacon, which I do already have open. I've opened my Beacon. Beacon is phenomenal. I've heard a lot of comparisons between Beacon, the new Austin Nichols Archive Gold Foil, and this Russell's Reserve 1345th. Yeah. I haven't had side by side. mean, hopefully we'll get to try the Austin Nichols archives soon. Beacon, I think beacon and you know, I have a bottle of the Generations. I think Generations is maybe one of the most, maybe one of the more complex turkeys that I've had. I beacon almost, I think, yeah, I would actually, that's an interesting comparison. I would like to try my beacon and the 45th side by side because I could see that, you know, it's kind of been a few months since I had a, a pour of the beacon, but I could see those being similar from what I remember on the beacon. Yeah. So hopefully we'll have you had a pour of the CGF yet? I have not, hopefully soon. Hopefully soon. I think that I think they're going to be close enough that for comparison, there are things that if you like the classic wild turkey, you're going to like that. Yeah. And, and as somebody who, know, you got the turkey sickness, right? That's me. So it's one of those ones. It's like, I gotta have it at some point. Such a cool thing. know, it's Bruce's first, first project. And he's kind of he bridges that gap, right? Jimmy never liked those old whiskies. Eddie liked old whiskies. And Bruce is kind of, you he talked about how he he loves his rise as well. I kind of hope Bruce will maybe do like a throwback, maybe next to like the Christmas rye from Turkey. So yeah, it'd be cool to see. Have you tried it? you had it? Is it Jeff? Yeah, you had a pour of it. I had a pour of it at Wild Turkey when we were down there visiting. I'm a fan. I'm a huge fan. It wasn't as sweet as this 45th to me. Not like that carmely sweet, but it had that deep, rich, classic Wild Turkey to it. Yeah, was fantastic. Well, hopefully we'll be able to bring one of the Austin Nichols on soon. They've been popping up around Ohio a little bit. The new. Well, maybe, I don't know. Has anybody actually confirmed that anybody got one? You know, I don't know if you saw my last podcast I released today, but I was not happy with OHLQ. Yeah. find it an interesting podcast. Yeah. I didn't watch it. You just put it out today. All right. I'll go watch that one later. Yeah, I am not a fan of. Yeah. And then, yeah, you got the new, like we saying earlier, the single Rick house, the Camp Nelson D. So even afterwards with just a little bit less than the glass, that 45th has that. Classic sweet caramel smell a lot. Yeah last it's like it's like when you want to smell a glass after it's empty That's what this has this is Yeah, I'm a huge fan of that 45th He said maybe when I get through a couple other things I'll get a backup of that one, but Yeah, so, yeah, we'll work our way through this lineup. Maybe when we get bored, we'll go through the 13 vertical. And if we can get that CND, I've got the other four, so we can work through that vertical too. So, I guess it's never really a vertical until it's done. I don't know if there'll be a next year release too, but. Vertical for now. For now. can only completely turn it up. The up-to-date vertical. Well, thank you. Thank you for bringing these. These are phenomenal. I love the fact that you can identify what he was going for with each one. Yeah, they're very, very unique. Yeah. And yeah, they're very different. It obviously had to be very different targets. Yeah. Because they're so different from each other. Yeah, yeah, That's fun. Yeah, thank you for coming. Thank you having us. you, Nick. Thank you. it. Please like and subscribe. Let us know what you think. We'll leave some comments. If you have any complaints, please email Bob. Yeah, where is Bob? I thought Bob was coming. I thought he was too, he's taking the complaints. Yeah, yeah, he's working through the complaints. real busy, real busy with the complaints. But yeah. Please go to the website www.BurbonBrassAndBeyond.com We have information up for the bottle share down in Louisville, Kentucky for during bourbon and beyond. Thanks for watching. Thanks guys.