1 00:00:00,080 --> 00:00:08,119 Speaker 1: Wow. I do love when we get a chance to 2 00:00:08,119 --> 00:00:12,600 Speaker 1: be live on location, and an Old Forester event is 3 00:00:12,640 --> 00:00:15,040 Speaker 1: a beautiful way to get it done. It's eat, drink, smoke. 4 00:00:15,080 --> 00:00:19,119 Speaker 1: I'm Tony kaants that right there is America's favorite amateur drinker. 5 00:00:19,400 --> 00:00:21,439 Speaker 1: I just got so excited. I forgot what you were 6 00:00:21,600 --> 00:00:23,040 Speaker 1: America's favorite amateur drinker. 7 00:00:23,120 --> 00:00:23,440 Speaker 2: Fingers. 8 00:00:23,480 --> 00:00:27,160 Speaker 1: Below, we're here a big Hoffe's barbecue in Westfield, Indiana, 9 00:00:27,440 --> 00:00:30,680 Speaker 1: and we have got ourselves a beautiful, lovely poor of 10 00:00:30,720 --> 00:00:31,520 Speaker 1: the Old Forester. 11 00:00:31,840 --> 00:00:33,320 Speaker 2: This is the eighteen ninety seven. 12 00:00:33,360 --> 00:00:37,559 Speaker 1: Now this is part of the Old Forester Whiskey Row series. Right, 13 00:00:37,600 --> 00:00:41,199 Speaker 1: so there's a whole series of Old Foresters. And as 14 00:00:41,280 --> 00:00:43,320 Speaker 1: they discussed, and we're gonna get into it with them later, 15 00:00:43,760 --> 00:00:47,000 Speaker 1: they's telling a story, telling a story of American history. 16 00:00:47,080 --> 00:00:50,440 Speaker 1: This eighteen ninety seven because that's the year that Bottled 17 00:00:50,479 --> 00:00:51,920 Speaker 1: in Bond became law. 18 00:00:52,040 --> 00:00:52,720 Speaker 2: Is that what it is? 19 00:00:53,120 --> 00:00:56,120 Speaker 3: I thought that it was better than the eighteen ninety six, 20 00:00:56,240 --> 00:00:58,240 Speaker 3: but not as good as the eighteen ninety. 21 00:00:58,000 --> 00:01:01,040 Speaker 1: Eight Bottled in Bond, meaning it comes in at one 22 00:01:01,120 --> 00:01:01,840 Speaker 1: hundred proof. 23 00:01:01,880 --> 00:01:04,560 Speaker 2: I'll do it, Fingers, you're holding your glass. You have 24 00:01:04,640 --> 00:01:08,119 Speaker 2: no time for this. It's a very cool spot, world 25 00:01:08,120 --> 00:01:08,960 Speaker 2: class barbecue. 26 00:01:08,959 --> 00:01:11,479 Speaker 1: And you guys know the name Adam Hoffman Hoffs Barbecue 27 00:01:11,840 --> 00:01:14,360 Speaker 1: because Big hoff Is Barbecue, because they were very helpful 28 00:01:14,600 --> 00:01:17,400 Speaker 1: in the writing of our book, Let's Go Barbecue. 29 00:01:17,440 --> 00:01:21,240 Speaker 3: Let's Go Bbq available at Amazon dot com. And if 30 00:01:21,240 --> 00:01:24,560 Speaker 3: you go there right now, supplies are limited. Not your 31 00:01:24,560 --> 00:01:26,679 Speaker 3: copy today there, they are not limited. 32 00:01:26,800 --> 00:01:29,880 Speaker 1: So because we're here in the in the place and 33 00:01:29,920 --> 00:01:32,399 Speaker 1: it's it's a restaurant, it's barbecue place, they don't do 34 00:01:32,480 --> 00:01:35,320 Speaker 1: cigars smoking in the place. So we are gonna review 35 00:01:35,600 --> 00:01:38,800 Speaker 1: two bourbons nice and we're going. 36 00:01:38,600 --> 00:01:41,839 Speaker 2: To skip cigars. Now. I've brought cigars. You brought cigars 37 00:01:42,040 --> 00:01:42,600 Speaker 2: just in case. 38 00:01:43,080 --> 00:01:45,240 Speaker 1: If we think we can sneak a light up, we will, 39 00:01:45,680 --> 00:01:47,480 Speaker 1: but we're not gonna do that. 40 00:01:47,720 --> 00:01:48,520 Speaker 2: So two bourbons. 41 00:01:48,560 --> 00:01:50,240 Speaker 1: We'll start here with the eighteen ninety seven to one 42 00:01:50,360 --> 00:01:52,040 Speaker 1: hundred proof and on the nose fingers. 43 00:01:52,080 --> 00:01:55,480 Speaker 2: Boy, well that's rich. 44 00:01:55,840 --> 00:01:59,840 Speaker 3: Yeah, so that's that is bigger I than I thought. 45 00:02:00,000 --> 00:02:02,120 Speaker 3: So I'm getting some nice caramel and. 46 00:02:03,680 --> 00:02:05,360 Speaker 2: Leather. I'm not getting a lot of oak, though. 47 00:02:05,920 --> 00:02:08,359 Speaker 1: You don't get an alcohol sting because I almost had 48 00:02:08,360 --> 00:02:10,239 Speaker 1: a moment, really, oh yes I did. 49 00:02:10,400 --> 00:02:15,600 Speaker 3: No for me, it's caramel it's leather and really not 50 00:02:15,760 --> 00:02:19,680 Speaker 3: much else. And by the way, no complaints at all. 51 00:02:19,639 --> 00:02:20,560 Speaker 2: No no complaints. 52 00:02:20,560 --> 00:02:23,440 Speaker 1: It is for one hundred proof, right, because all bottled 53 00:02:23,440 --> 00:02:26,800 Speaker 1: in bond is one hundred proof. Same distill it, same 54 00:02:26,840 --> 00:02:30,760 Speaker 1: distilling season, same distiller, and coming in a hundred proof. 55 00:02:30,840 --> 00:02:34,119 Speaker 1: It's those are the rules for bottled in bond. This 56 00:02:34,360 --> 00:02:37,520 Speaker 1: is much more what is the right word I'm looking? 57 00:02:37,639 --> 00:02:39,760 Speaker 1: This is much stronger on the nose than I anticipated 58 00:02:40,200 --> 00:02:44,600 Speaker 1: by a whole bloody amount. But there's also an oak 59 00:02:44,720 --> 00:02:48,000 Speaker 1: and a very warm flower. And I don't mean flour 60 00:02:48,080 --> 00:02:51,840 Speaker 1: like you bake. I mean flowers like floral. And I'm 61 00:02:51,919 --> 00:02:55,560 Speaker 1: saying warm because I don't know how else to say it. 62 00:02:55,560 --> 00:02:59,080 Speaker 1: It's more like deep rose petal in that kind of 63 00:02:59,400 --> 00:03:02,320 Speaker 1: kind of thing. It's floral to the point where you 64 00:03:02,320 --> 00:03:05,440 Speaker 1: could actually think of the texture of the flower itself. 65 00:03:05,600 --> 00:03:10,080 Speaker 1: This that's what I get. Interesting, Now, what am I 66 00:03:10,080 --> 00:03:10,880 Speaker 1: supposed to say? 67 00:03:11,680 --> 00:03:13,400 Speaker 2: What are you supposed to say? I get white castle 68 00:03:13,440 --> 00:03:16,639 Speaker 2: and regret carnations. So I thought you were gonna say anything, 69 00:03:16,680 --> 00:03:19,720 Speaker 2: but you went with roses. And that's the I'm trying 70 00:03:19,720 --> 00:03:21,119 Speaker 2: to think of something, right. 71 00:03:21,240 --> 00:03:24,400 Speaker 1: Not being a flower expert, lily no I'm thinking of 72 00:03:24,680 --> 00:03:27,040 Speaker 1: something deep and rich. Lavender would be its own thing, 73 00:03:27,080 --> 00:03:29,560 Speaker 1: would be its own flavor profile. So I didn't want 74 00:03:29,560 --> 00:03:32,400 Speaker 1: to go there, but it is something that's floral. But 75 00:03:32,600 --> 00:03:37,840 Speaker 1: enough talk, Fingers Maloy, this is the Old Forester. This 76 00:03:37,920 --> 00:03:41,000 Speaker 1: is the eighteen ninety seven bottled in Bond, part of 77 00:03:41,360 --> 00:03:44,320 Speaker 1: that whole Old Forester Whiskey Rose series. 78 00:03:44,720 --> 00:03:46,800 Speaker 2: You ready for this, Hugh Tony, I've been ready for 79 00:03:46,840 --> 00:03:47,360 Speaker 2: this all day. 80 00:03:47,520 --> 00:03:49,280 Speaker 1: Fingers Malloy is about to do what we call the 81 00:03:49,360 --> 00:03:51,960 Speaker 1: Kentucky chew, is moving the juice around the palate, trying 82 00:03:51,960 --> 00:03:54,000 Speaker 1: to get a feel for the bourbon. I'm a believer 83 00:03:54,120 --> 00:03:56,880 Speaker 1: in the two SIPs methodology. The first sip to set 84 00:03:56,920 --> 00:03:59,760 Speaker 1: the taste buds, the second sip to really get an 85 00:03:59,760 --> 00:04:03,440 Speaker 1: idea of flavors. So, Fingers, we're taking this meat at first. 86 00:04:03,480 --> 00:04:06,840 Speaker 1: We've got it in the rocks glasses here, No no 87 00:04:06,960 --> 00:04:10,680 Speaker 1: glen Cairn's no kidney glasses today, Fingers, what say use? 88 00:04:10,760 --> 00:04:15,920 Speaker 3: So there's a nice bit of pepper, and also I'm 89 00:04:15,960 --> 00:04:19,160 Speaker 3: getting a little bit of dark fruit and oak. It's 90 00:04:19,240 --> 00:04:21,599 Speaker 3: all very wonderful. I'm not getting so much of that 91 00:04:22,040 --> 00:04:27,880 Speaker 3: caramel and vanilla that you would typically expect from a bourbon. 92 00:04:28,080 --> 00:04:33,520 Speaker 3: It's it's much more that pepper hits you right off 93 00:04:33,520 --> 00:04:38,839 Speaker 3: back in a good way. Very little sting on the pallette, 94 00:04:38,880 --> 00:04:41,760 Speaker 3: you know, nothing really on the tongue, no real burning 95 00:04:41,880 --> 00:04:43,520 Speaker 3: or warmth in the in the chest. 96 00:04:43,520 --> 00:04:46,520 Speaker 2: It's very nice. All right, I'm going in. I'm going in. 97 00:04:46,560 --> 00:04:48,160 Speaker 2: And by the way, the video of this. 98 00:04:48,160 --> 00:04:50,280 Speaker 1: Is gonna look totally weird because we had to make 99 00:04:50,320 --> 00:04:52,360 Speaker 1: shift it. Did I mention that we're in this camera, 100 00:04:52,520 --> 00:04:54,560 Speaker 1: not that camera? No, I've been looking at that. Yeah, right, yeah, 101 00:04:54,560 --> 00:04:56,599 Speaker 1: that's that's the wrong camera. Oh, here we go, guys. 102 00:04:57,160 --> 00:05:00,560 Speaker 1: Here we are Old Farstar eighteen ninety seven than Bonds. 103 00:05:00,720 --> 00:05:05,920 Speaker 1: Look how him uh i aim hm hmmm. 104 00:05:06,160 --> 00:05:07,360 Speaker 2: He's going in, ladies and gentlemen. 105 00:05:07,360 --> 00:05:10,560 Speaker 3: And he's doing what we like to call the Sagana swish, 106 00:05:11,200 --> 00:05:17,640 Speaker 3: the Memphis munch, the Chatanooga chomp, the buttrosputros. 107 00:05:17,680 --> 00:05:24,200 Speaker 2: Golly golly haw is it me? Oh? He's going in again? 108 00:05:25,200 --> 00:05:31,760 Speaker 2: Two SIPs? Can okay, tell me what you got again? 109 00:05:32,760 --> 00:05:37,640 Speaker 3: Black pepper, uh oak, and a little bit of dark fruit, 110 00:05:38,000 --> 00:05:43,040 Speaker 3: no caramel, no vanilla, And you could talk me into 111 00:05:43,160 --> 00:05:46,080 Speaker 3: a little bit of a cinnamon, like a cinnamon on 112 00:05:46,080 --> 00:05:49,360 Speaker 3: the finish, a little bit. 113 00:05:49,320 --> 00:05:50,120 Speaker 2: That is so. 114 00:05:52,680 --> 00:05:56,200 Speaker 1: That is so much stronger than I was. Maybe it's 115 00:05:56,200 --> 00:05:58,039 Speaker 1: me today and by the way, healthy as a horse. 116 00:05:58,160 --> 00:06:00,480 Speaker 1: I don't have a cold, I don't have gout. I 117 00:06:00,520 --> 00:06:03,040 Speaker 1: am fanta planet fasciitis gone. 118 00:06:03,279 --> 00:06:05,799 Speaker 2: I feel amazing hysterical pregnancy. 119 00:06:06,120 --> 00:06:10,760 Speaker 1: Oh something should never get rid of it is it 120 00:06:10,880 --> 00:06:15,080 Speaker 1: is so big to me, and it's it's black pepper. 121 00:06:15,160 --> 00:06:18,320 Speaker 2: Is interesting because that's different than saying spice. 122 00:06:18,440 --> 00:06:21,880 Speaker 1: You're actually trying, you're, you're, you're, you're quantifying it, and 123 00:06:22,000 --> 00:06:25,800 Speaker 1: I get none of that whatsoever. There's there is an oak, 124 00:06:25,960 --> 00:06:28,360 Speaker 1: and I think the oak is playing in two ways. 125 00:06:28,720 --> 00:06:31,279 Speaker 1: A richness of the wood that I like, but then 126 00:06:31,320 --> 00:06:35,240 Speaker 1: a spice of the wood which is throwing me off completely. 127 00:06:37,080 --> 00:06:39,800 Speaker 1: It's it's it's a it's a kind of back and 128 00:06:39,839 --> 00:06:42,919 Speaker 1: forth kind of kind of flavor, and it hits me 129 00:06:43,000 --> 00:06:45,200 Speaker 1: as also a tinge bitter. 130 00:06:46,080 --> 00:06:49,320 Speaker 2: Really, I know, I'm a finish. 131 00:06:49,400 --> 00:06:51,719 Speaker 1: The finish has actually worked its way out to be 132 00:06:51,880 --> 00:06:52,440 Speaker 1: very nice. 133 00:06:53,240 --> 00:06:56,200 Speaker 2: Finish is easy. The finish is a little creamy. 134 00:06:57,040 --> 00:06:59,880 Speaker 1: But that first hit, that that going down, that finding 135 00:06:59,880 --> 00:07:03,559 Speaker 1: it's place for it. By the way, no no heat 136 00:07:03,560 --> 00:07:05,080 Speaker 1: in the chest, it is all. 137 00:07:05,520 --> 00:07:08,200 Speaker 2: It's all in the tumtumbe Ah, I'm not gonna lie. 138 00:07:08,440 --> 00:07:10,960 Speaker 1: I'm gonna lie, so I'm gonna need I might need 139 00:07:11,000 --> 00:07:12,320 Speaker 1: a burping and I swaddling. 140 00:07:12,520 --> 00:07:14,840 Speaker 2: That would make a great T shirt. It's all in 141 00:07:14,840 --> 00:07:18,559 Speaker 2: the tumb Tumbugh, somebody get me to my printer. 142 00:07:19,560 --> 00:07:23,000 Speaker 1: This is the Old Forester eighteen ninety seven bottled in 143 00:07:23,240 --> 00:07:25,840 Speaker 1: bond coming in in one hundred proof. 144 00:07:25,960 --> 00:07:27,480 Speaker 2: And this has been around for a while. This is 145 00:07:27,480 --> 00:07:28,040 Speaker 2: part of this. 146 00:07:28,000 --> 00:07:32,200 Speaker 1: Series that they've got, the the Old Forester Whiskey Rose series, 147 00:07:32,320 --> 00:07:37,680 Speaker 1: r Ow Whiskey Rose series Fingers. This bottle is somewhere 148 00:07:37,680 --> 00:07:39,440 Speaker 1: between forty and fifty dollars. 149 00:07:40,200 --> 00:07:40,560 Speaker 2: Now. 150 00:07:40,680 --> 00:07:42,960 Speaker 1: I would assume that if we were to really take 151 00:07:43,000 --> 00:07:45,480 Speaker 1: a look, because of everything going up, maybe we'd find 152 00:07:45,520 --> 00:07:46,760 Speaker 1: it a little bit more. But let's call it the 153 00:07:46,760 --> 00:07:49,600 Speaker 1: fifty bucks just for the argument's sake. Are you in 154 00:07:49,720 --> 00:07:50,920 Speaker 1: for fifty dollars. 155 00:07:53,000 --> 00:07:55,880 Speaker 3: In this economy when we've talked about how inflation has 156 00:07:55,920 --> 00:07:57,200 Speaker 3: had an impact on everything. 157 00:07:57,640 --> 00:07:59,520 Speaker 2: Yeah, I could see paying fifty dollars a bottle for this. 158 00:08:00,080 --> 00:08:01,480 Speaker 2: I like Old Forester quite a bit. 159 00:08:01,880 --> 00:08:05,200 Speaker 1: I think that it has presented itself right Old Forester 160 00:08:05,280 --> 00:08:11,240 Speaker 1: part of brown format as this very consistent, strong kind 161 00:08:11,280 --> 00:08:16,200 Speaker 1: of proper brand, and there are so many options, because 162 00:08:16,240 --> 00:08:18,560 Speaker 1: I think there are five in this series alone. 163 00:08:19,400 --> 00:08:22,880 Speaker 2: This is not my pick, but if you like. 164 00:08:23,360 --> 00:08:26,960 Speaker 1: And it's weird that we're getting this very different profile 165 00:08:27,000 --> 00:08:29,240 Speaker 1: because I'm getting a punch and I'm still feeling it 166 00:08:29,240 --> 00:08:30,320 Speaker 1: where in the tomb tongue? 167 00:08:30,520 --> 00:08:32,520 Speaker 2: That's right? Maybe you won't. 168 00:08:32,679 --> 00:08:36,000 Speaker 1: I don't know the Old Forester eighteen ninety seven at 169 00:08:36,040 --> 00:08:39,320 Speaker 1: fifty Bucks, not in my liquor cabinet, but I cannot 170 00:08:39,360 --> 00:08:47,200 Speaker 1: wait to try this on a cube. We are just 171 00:08:47,360 --> 00:08:51,559 Speaker 1: moments away from eating ribs barbecue briskets. 172 00:08:52,240 --> 00:08:54,280 Speaker 2: Do you call it barbecue brisket? In my life, I 173 00:08:54,320 --> 00:08:55,480 Speaker 2: never called it barbecue brisket. 174 00:08:55,600 --> 00:08:57,640 Speaker 1: I was just gonna say barbecue, and then I said 175 00:08:57,640 --> 00:09:00,000 Speaker 1: barbecue brisket, And now I feel terrible about myself. 176 00:09:00,160 --> 00:09:02,959 Speaker 2: Well, I often boil my brisket te drink smoke. 177 00:09:03,000 --> 00:09:06,040 Speaker 1: I'm Tony Katz and not terribly human being? Is fingers maloy? 178 00:09:06,640 --> 00:09:06,880 Speaker 4: Live? 179 00:09:07,240 --> 00:09:09,400 Speaker 1: Well, I should say live, depending on when you're listening 180 00:09:09,400 --> 00:09:12,520 Speaker 1: to this. We're a big hoff Is Barbecue in Westfield, Indiana, 181 00:09:12,559 --> 00:09:14,840 Speaker 1: where they're having a big Old Forester or event and 182 00:09:14,960 --> 00:09:18,120 Speaker 1: a barbecue buffet. We're like, yes, we're coming out for that. 183 00:09:18,640 --> 00:09:21,480 Speaker 1: Big Hoffs was huge and instrumental in helping us write 184 00:09:21,520 --> 00:09:24,880 Speaker 1: the book Let's Go Barbecue. Let's Go Bbq, available at 185 00:09:24,920 --> 00:09:28,840 Speaker 1: Amazon dot com. And we're gonna get into brisket and 186 00:09:29,000 --> 00:09:30,719 Speaker 1: ribs and a whole bunch of things. We're gonna talk 187 00:09:30,720 --> 00:09:33,679 Speaker 1: to Adam Hoffman, the owner of Big hoff Is Barbecue. 188 00:09:34,040 --> 00:09:36,240 Speaker 1: But Fingers mulloy found a story that has him very 189 00:09:36,240 --> 00:09:39,760 Speaker 1: excited about Hines because nothing says I love ketchup on 190 00:09:39,760 --> 00:09:42,720 Speaker 1: a hot dog like Fingers maloy and heines. 191 00:09:42,520 --> 00:09:44,480 Speaker 3: Well, first of all, this story has nothing to do 192 00:09:44,559 --> 00:09:48,040 Speaker 3: with hot dogs with ketchup, which is of course great 193 00:09:48,240 --> 00:09:49,200 Speaker 3: when you're eight years old. 194 00:09:49,800 --> 00:09:52,560 Speaker 2: It's fine anytime. Here I am. 195 00:09:52,880 --> 00:09:56,440 Speaker 1: I'm about to dig in on ribs and brisket and chicken. 196 00:09:56,640 --> 00:09:58,840 Speaker 1: And I'm telling you right now, if you gave me 197 00:09:58,880 --> 00:10:01,400 Speaker 1: a hot dog with some ketchup it, I'd say thank 198 00:10:01,440 --> 00:10:02,640 Speaker 1: you and I'd eat the thing. 199 00:10:02,800 --> 00:10:04,760 Speaker 3: By the way, I got a text from my brother 200 00:10:04,800 --> 00:10:07,760 Speaker 3: in law a few days ago had his first Costco 201 00:10:09,000 --> 00:10:11,360 Speaker 3: food court hot dog, called it life changing. 202 00:10:12,120 --> 00:10:14,400 Speaker 2: What do you mean he had his first How old 203 00:10:14,440 --> 00:10:15,000 Speaker 2: does this matter? 204 00:10:15,080 --> 00:10:17,440 Speaker 3: Well, they haven't had a Costco anywhere near his house, 205 00:10:17,600 --> 00:10:20,000 Speaker 3: so they finally got a Costco like four miles from 206 00:10:20,000 --> 00:10:23,160 Speaker 3: his house. He got to Waltz write in said shop, 207 00:10:23,280 --> 00:10:26,160 Speaker 3: keep give me your best Costco hot dog. And I 208 00:10:26,720 --> 00:10:29,240 Speaker 3: feel bad for him because he didn't experience it with 209 00:10:29,280 --> 00:10:30,600 Speaker 3: the onion guns. 210 00:10:30,840 --> 00:10:33,839 Speaker 2: No, but he said it was life changing, and really, 211 00:10:33,840 --> 00:10:36,280 Speaker 2: who could argue with that? And no, you can't. It's science. 212 00:10:36,880 --> 00:10:40,280 Speaker 1: It seems that every week we have a Costco reference. 213 00:10:40,800 --> 00:10:43,719 Speaker 1: They should really start sponsoring the show. This is this 214 00:10:43,800 --> 00:10:46,000 Speaker 1: is dumb already. But what is Heines done that has 215 00:10:46,040 --> 00:10:46,559 Speaker 1: you excited? 216 00:10:46,880 --> 00:10:47,160 Speaker 2: Well? 217 00:10:47,360 --> 00:10:51,440 Speaker 3: Hines has launched a new Heines Dipper French fry box. 218 00:10:52,200 --> 00:10:54,760 Speaker 3: So you know, when you're, you know, like me Tony, 219 00:10:54,920 --> 00:10:58,800 Speaker 3: driving down the road enjoying your fast food and you 220 00:10:58,840 --> 00:11:02,679 Speaker 3: think to yourself, man, I would sure love some ketchup 221 00:11:02,720 --> 00:11:03,720 Speaker 3: with my French fries. 222 00:11:03,920 --> 00:11:05,080 Speaker 2: But where am I gonna put it? 223 00:11:05,960 --> 00:11:09,400 Speaker 3: Hines decided they're gonna come up with a little little 224 00:11:09,520 --> 00:11:12,360 Speaker 3: caddy on the side of the French fry box where 225 00:11:12,360 --> 00:11:15,079 Speaker 3: you can pour your Hindes ketchup right in there. 226 00:11:15,040 --> 00:11:17,000 Speaker 2: And you can do the dipp in. You can do 227 00:11:17,160 --> 00:11:17,640 Speaker 2: the dippin. 228 00:11:19,200 --> 00:11:24,239 Speaker 1: Being that I live in Indiana, I am hereby renouncing 229 00:11:24,360 --> 00:11:27,920 Speaker 1: Hines and everything they stand for, and I will be 230 00:11:27,960 --> 00:11:30,400 Speaker 1: a red gold Man from now until the end of time. 231 00:11:30,720 --> 00:11:33,079 Speaker 2: I have spoken. I don't know why you hate my 232 00:11:33,440 --> 00:11:36,000 Speaker 2: can innovation. This is dumb. 233 00:11:36,600 --> 00:11:39,880 Speaker 1: There's nothing interesting here and nobody needs to know about this. 234 00:11:40,480 --> 00:11:41,560 Speaker 2: What are you talking about? 235 00:11:41,800 --> 00:11:44,520 Speaker 3: This will revolutionize the French fry eating business. 236 00:11:44,640 --> 00:11:46,400 Speaker 1: Let me explain to you how French fries work. Oh 237 00:11:46,440 --> 00:11:50,000 Speaker 1: please do okay, First, if you're if you're if you're traveling, 238 00:11:50,360 --> 00:11:53,520 Speaker 1: if you're in your traveling vehicle, you're traveling buggy as. 239 00:11:53,320 --> 00:11:54,160 Speaker 2: The people call it. 240 00:11:54,400 --> 00:11:56,920 Speaker 1: All right, you don't have time to have the little 241 00:11:56,960 --> 00:11:58,640 Speaker 1: the little thing on the side of the fry thing. 242 00:11:58,640 --> 00:12:01,240 Speaker 2: The fry thing is staying in the bag. The burger 243 00:12:01,280 --> 00:12:01,880 Speaker 2: has come out. 244 00:12:01,920 --> 00:12:04,000 Speaker 1: You that with your left hand, driving a little bit 245 00:12:04,000 --> 00:12:05,800 Speaker 1: with your right hand, and then you're gonna hold the 246 00:12:05,800 --> 00:12:08,520 Speaker 1: burger and the wheel while you're grabbing in for a fry. 247 00:12:08,679 --> 00:12:10,840 Speaker 1: It's staying right where it is. You got no time 248 00:12:11,040 --> 00:12:13,360 Speaker 1: for ketchup when you're driving. That's not the way it works. 249 00:12:13,400 --> 00:12:14,319 Speaker 1: It's not even science. 250 00:12:14,400 --> 00:12:18,520 Speaker 3: That's because you've never tried the Hinds fifty seven. No 251 00:12:18,559 --> 00:12:20,800 Speaker 3: one is for a French fry box. And if you 252 00:12:20,840 --> 00:12:22,960 Speaker 3: are at home, you're gonna open up the burger. 253 00:12:22,960 --> 00:12:26,160 Speaker 1: You're gonna lay out that that beautiful paper that that 254 00:12:26,280 --> 00:12:29,040 Speaker 1: sets freshness, and then you can take the fries. You're 255 00:12:29,040 --> 00:12:31,160 Speaker 1: gonna dump it onto the paper, or maybe just a 256 00:12:31,200 --> 00:12:33,040 Speaker 1: little scoot it out a little bit from the container, 257 00:12:33,040 --> 00:12:35,200 Speaker 1: a little skewed out, and then you're gonna take the ketchup. 258 00:12:35,240 --> 00:12:38,000 Speaker 1: You're gonna put it a create a pile of it, 259 00:12:38,160 --> 00:12:39,880 Speaker 1: just like a big load to ketchup. 260 00:12:40,000 --> 00:12:42,320 Speaker 2: And then you're just gonna dippity big load of ketchup. 261 00:12:42,320 --> 00:12:45,320 Speaker 2: He says, that's what I said. Somebody turn that into 262 00:12:45,360 --> 00:12:48,840 Speaker 2: a ring tone. No, but of course everyone knows that. 263 00:12:48,880 --> 00:12:51,560 Speaker 3: You you put the order of fries in the door 264 00:12:51,600 --> 00:12:53,880 Speaker 3: handle and use that as a French fry caddy, so 265 00:12:53,920 --> 00:12:56,200 Speaker 3: you have the sandwich in your hand, and then you 266 00:12:56,240 --> 00:12:57,480 Speaker 3: can you can do left hand. 267 00:12:57,559 --> 00:12:59,960 Speaker 2: That is not even sent No, no, no one does that. 268 00:13:00,120 --> 00:13:03,720 Speaker 2: And you drive with your knee. Nope, certainly not don't 269 00:13:03,760 --> 00:13:07,160 Speaker 2: do that. Do not drive with your knee. You drive 270 00:13:07,200 --> 00:13:09,680 Speaker 2: with your knee? Why would you even think of doing 271 00:13:09,720 --> 00:13:10,480 Speaker 2: something like that? 272 00:13:10,520 --> 00:13:13,160 Speaker 3: Well, you drive with your hand until you grab a 273 00:13:13,160 --> 00:13:15,640 Speaker 3: French fry out of the French fry caddy, and then 274 00:13:15,880 --> 00:13:19,280 Speaker 3: that's when the knee takes over for three seconds as 275 00:13:19,320 --> 00:13:20,960 Speaker 3: you as your stuff with the French fries in your face. 276 00:13:21,040 --> 00:13:23,560 Speaker 3: But I do have a question, yes, side of driving 277 00:13:23,559 --> 00:13:26,840 Speaker 3: tips with fingers, mollin right, and it's this. Yes, when 278 00:13:26,880 --> 00:13:31,240 Speaker 3: you order a burger and fries and you are committed 279 00:13:31,280 --> 00:13:33,760 Speaker 3: to travel with the burger and fries in your car, 280 00:13:33,800 --> 00:13:37,200 Speaker 3: you're you're eating on the go, right. I can't think 281 00:13:37,280 --> 00:13:42,760 Speaker 3: of too many French fry orders from a fast food 282 00:13:42,800 --> 00:13:47,559 Speaker 3: restaurant where I would use ketchup. You know McDonald's, McDonald's. 283 00:13:47,600 --> 00:13:49,160 Speaker 3: I feel like it's almost a sin if you use 284 00:13:49,240 --> 00:13:50,960 Speaker 3: ketchup on those fries. 285 00:13:51,080 --> 00:13:54,320 Speaker 1: Oh that's that's ridiculous. Of course you use ketchup. Oh oh, 286 00:13:54,360 --> 00:13:57,040 Speaker 1: it's one hundred percent fine. It's not even a question. 287 00:13:57,320 --> 00:13:59,200 Speaker 1: Do you do anything you want with your fries? This 288 00:13:59,280 --> 00:14:02,960 Speaker 1: whole vaunted the McDonald's fries, the greatest fry ever. Salt 289 00:14:02,960 --> 00:14:05,560 Speaker 1: is salt, ladies and gentlemen, And you can put ketchup 290 00:14:05,600 --> 00:14:07,240 Speaker 1: on it if you want. I don't care if you 291 00:14:07,360 --> 00:14:09,400 Speaker 1: use relish, if you want to pour some mayo on 292 00:14:09,480 --> 00:14:11,839 Speaker 1: that thing. Hey, it's your heart attack, and I think 293 00:14:11,840 --> 00:14:13,360 Speaker 1: you should have it the way you want it. 294 00:14:13,400 --> 00:14:14,120 Speaker 2: Well, but. 295 00:14:15,880 --> 00:14:18,240 Speaker 3: I think if we did a blind taste test right 296 00:14:18,280 --> 00:14:22,360 Speaker 3: now between McDonald's fries and Burger King fries, you would 297 00:14:22,400 --> 00:14:27,760 Speaker 3: know right away. Oh sure, to me, ketchup on fast 298 00:14:27,760 --> 00:14:32,480 Speaker 3: food fries is a lot like when someone puts steak 299 00:14:32,560 --> 00:14:34,240 Speaker 3: sauce with a steak. 300 00:14:35,400 --> 00:14:38,960 Speaker 2: A mass the awfulness of the fry. If that is correct, 301 00:14:39,240 --> 00:14:42,720 Speaker 2: Why did Heines do this because Heines wants to sell ketchup. 302 00:14:43,360 --> 00:14:48,480 Speaker 1: That's dumb. It's a ridiculous idea. It's it's it. Hold on, 303 00:14:48,760 --> 00:14:53,400 Speaker 1: I'm having a strum. I'm clearly upset and I need 304 00:14:53,440 --> 00:14:56,640 Speaker 1: to relax. I'm getting worked up about this carry and 305 00:14:56,680 --> 00:14:58,040 Speaker 1: I shouldn't you know what Heines? 306 00:14:58,200 --> 00:15:00,240 Speaker 2: You do whatever you want. I'm a rold Gold. 307 00:15:00,280 --> 00:15:05,160 Speaker 3: Now, I don't understand why you're so passionate and so 308 00:15:05,400 --> 00:15:08,720 Speaker 3: against the Dipper time. 309 00:15:09,120 --> 00:15:11,160 Speaker 2: I'm gonna explain this to you. Let me try and 310 00:15:11,360 --> 00:15:12,280 Speaker 2: let me try and educate. 311 00:15:12,400 --> 00:15:15,400 Speaker 3: Okay, Please make the complex simple when it comes to 312 00:15:15,440 --> 00:15:17,840 Speaker 3: the Heinz fifty seven Dipper French fry box. 313 00:15:18,760 --> 00:15:24,840 Speaker 1: If I am going to spend time inventing something, shouldn't 314 00:15:24,880 --> 00:15:27,840 Speaker 1: it be something worth inventing? 315 00:15:30,240 --> 00:15:33,560 Speaker 3: Okay, I will say this, and this is not a 316 00:15:33,600 --> 00:15:39,920 Speaker 3: slam at Heinz fifty seven Yes, or at any other 317 00:15:40,800 --> 00:15:48,880 Speaker 3: ketchup manufacturer. When you produce a product like ketchup, the 318 00:15:48,920 --> 00:15:51,800 Speaker 3: recipe hasn't changed all that much. So you can either 319 00:15:52,000 --> 00:15:55,400 Speaker 3: tinker with the bottle or you can get the folks 320 00:15:55,400 --> 00:15:58,360 Speaker 3: in the lab to do something else, like create the 321 00:15:58,560 --> 00:16:00,360 Speaker 3: Heinz Dipper French fry box. 322 00:16:00,360 --> 00:16:04,360 Speaker 2: They have nothing else going on. They've mixed it with mayo. Acceptable. 323 00:16:04,840 --> 00:16:08,080 Speaker 1: You can add some maybe siracha or other spicy thing 324 00:16:08,120 --> 00:16:08,440 Speaker 1: to it. 325 00:16:09,080 --> 00:16:13,040 Speaker 2: Acceptable. And that took them years or or. 326 00:16:12,960 --> 00:16:17,280 Speaker 1: Or and hear me out here, don't do anything. Shut 327 00:16:17,320 --> 00:16:21,520 Speaker 1: up and sell ketchup. Don't make it difficult. Don't make 328 00:16:21,560 --> 00:16:22,040 Speaker 1: me think. 329 00:16:22,560 --> 00:16:23,320 Speaker 2: Just make me think. 330 00:16:23,400 --> 00:16:26,840 Speaker 1: Ketchup Hines, Heinz Ketchup, Ketchup Eines Hines Ketchup. Now you 331 00:16:26,920 --> 00:16:29,200 Speaker 1: got me think about ridiculous innovation. And you know what 332 00:16:29,240 --> 00:16:33,200 Speaker 1: I thought about red gold. That's what Heines did. Don't 333 00:16:33,640 --> 00:16:35,720 Speaker 1: mess with the thing that works. 334 00:16:35,760 --> 00:16:36,720 Speaker 2: And here's what you do too. 335 00:16:36,760 --> 00:16:40,960 Speaker 3: If you take a page out of auto manufacturers, it 336 00:16:41,080 --> 00:16:43,480 Speaker 3: leaks just a little bit to make people go through 337 00:16:43,520 --> 00:16:46,360 Speaker 3: a little bit more ketchup than they normally would. 338 00:16:46,600 --> 00:16:48,320 Speaker 2: That's what they That's that's my guess. 339 00:16:48,440 --> 00:16:51,200 Speaker 3: That's what you do there that's where you maybe sell yourself, 340 00:16:51,880 --> 00:16:54,400 Speaker 3: you know, three percent more ketchup a year based on 341 00:16:54,440 --> 00:16:56,960 Speaker 3: your leaky French fry box. 342 00:16:57,280 --> 00:17:00,800 Speaker 2: You are an incredibly jaded man. Talk about this for 343 00:17:00,840 --> 00:17:06,959 Speaker 2: a second. You have the Waukee Avellion. What I'm trying ketchup? 344 00:17:07,200 --> 00:17:09,600 Speaker 3: I'm trying, by the way, great name for a band. 345 00:17:09,840 --> 00:17:14,200 Speaker 3: I'm trying to sell ketchup here, Tony, once again, you're 346 00:17:14,240 --> 00:17:16,920 Speaker 3: throwing the roadblock out there saying, fingers. 347 00:17:16,560 --> 00:17:18,280 Speaker 2: You sold enough ketchup for one day. 348 00:17:19,080 --> 00:17:28,720 Speaker 1: Red Gold people, Red Gold, bring on the brisket, sat 349 00:17:28,760 --> 00:17:31,159 Speaker 1: drink smoke. I'm Tony Kat's that is fingers. Will I 350 00:17:31,160 --> 00:17:33,440 Speaker 1: find everything at he Drinksmoke show dot com. So we're 351 00:17:33,520 --> 00:17:36,400 Speaker 1: live the Big Hop is Barbecue and Westfield, Indiana. They're 352 00:17:36,400 --> 00:17:39,720 Speaker 1: doing a big Old Forester night. They've got five differents, 353 00:17:39,720 --> 00:17:43,399 Speaker 1: the whole whiskey row and five different bourbons, and then 354 00:17:43,400 --> 00:17:47,400 Speaker 1: they've got a whole barbecue, a buffet, and Adam Hoffman, 355 00:17:47,800 --> 00:17:50,800 Speaker 1: who owns Big Hof has just brought us a starting 356 00:17:50,840 --> 00:17:54,280 Speaker 1: with a tray of brisket right here for sure, what 357 00:17:54,800 --> 00:17:56,440 Speaker 1: how dare you. 358 00:17:58,520 --> 00:18:01,639 Speaker 2: The the this brisket? Remember when you're doing it for 359 00:18:01,680 --> 00:18:04,280 Speaker 2: a restaurant, everything's got to be the same. It's always 360 00:18:04,320 --> 00:18:06,720 Speaker 2: got to look the same. You don't get to engage 361 00:18:06,760 --> 00:18:07,680 Speaker 2: in variations. 362 00:18:08,000 --> 00:18:13,520 Speaker 1: But looking at this smoke ring, check pull apart check, 363 00:18:13,600 --> 00:18:16,000 Speaker 1: I will admit mine does not pull apart like that. 364 00:18:16,800 --> 00:18:18,560 Speaker 1: I don't know about Well, you're doing it wrong. Well 365 00:18:18,640 --> 00:18:21,720 Speaker 1: maybe I am. It's still delicious, but it is never 366 00:18:21,960 --> 00:18:22,720 Speaker 1: pulled apart like that. 367 00:18:22,800 --> 00:18:24,960 Speaker 2: Excuse me, let me try to look at you going 368 00:18:25,000 --> 00:18:25,320 Speaker 2: in now. 369 00:18:25,400 --> 00:18:27,480 Speaker 3: We've talked about this a lot on the show about 370 00:18:27,800 --> 00:18:30,520 Speaker 3: you know, traditionally, you know, most people like to do 371 00:18:31,080 --> 00:18:35,879 Speaker 3: a salt pepper garlic rub. There's always a conversation about 372 00:18:36,119 --> 00:18:39,320 Speaker 3: whether you choose a binder or not. One thing that 373 00:18:39,359 --> 00:18:41,200 Speaker 3: I like to do is I like to do the 374 00:18:41,640 --> 00:18:45,639 Speaker 3: old SPG right salt pepper garlic. But then I also 375 00:18:45,720 --> 00:18:48,880 Speaker 3: like to incorporate some brown sugar in my rub as well, 376 00:18:49,200 --> 00:18:52,639 Speaker 3: give it a little bit of sweetness to go along 377 00:18:52,720 --> 00:18:55,600 Speaker 3: with the salt pepper garlic. And I just love that 378 00:18:56,080 --> 00:18:58,399 Speaker 3: as an accent. And I think you've said in the 379 00:18:58,400 --> 00:18:59,480 Speaker 3: past you do that as well. 380 00:18:59,600 --> 00:19:01,440 Speaker 2: I do. I didn't start that way. 381 00:19:02,200 --> 00:19:07,480 Speaker 1: I started absolutely salt and pepper purist done complete, which. 382 00:19:07,280 --> 00:19:08,080 Speaker 2: I still love. 383 00:19:09,880 --> 00:19:12,880 Speaker 1: I maybe it's because I do it on the Traeger, 384 00:19:13,840 --> 00:19:17,359 Speaker 1: and therefore some of that wood experience doesn't make it 385 00:19:17,400 --> 00:19:20,440 Speaker 1: through to the meat, so some of that flavor isn't 386 00:19:21,359 --> 00:19:25,520 Speaker 1: pushing forth right, So therefore I need to cheat it so. 387 00:19:25,480 --> 00:19:27,440 Speaker 2: I happen to love garlic. I think you're right. 388 00:19:27,560 --> 00:19:29,560 Speaker 1: I think that that is a great way to do it. 389 00:19:30,520 --> 00:19:32,920 Speaker 1: The brown sugar is something. When I first did it, 390 00:19:33,160 --> 00:19:34,359 Speaker 1: my family said. 391 00:19:34,359 --> 00:19:38,480 Speaker 2: What is happening here? The immediate were like, that's awesome. 392 00:19:39,080 --> 00:19:42,600 Speaker 1: They they wanted it a little sweeter, a little less meater, 393 00:19:42,680 --> 00:19:45,600 Speaker 1: a little more sweeter is where they were. 394 00:19:45,960 --> 00:19:47,040 Speaker 2: And I don't get me wrong. 395 00:19:46,840 --> 00:19:48,120 Speaker 1: When I make it the other way, they still eat 396 00:19:48,200 --> 00:19:49,400 Speaker 1: it and they really like it. 397 00:19:49,840 --> 00:19:50,840 Speaker 2: But the brown sugar just. 398 00:19:50,760 --> 00:19:53,080 Speaker 1: Gave it a little bit of a of a of 399 00:19:53,160 --> 00:19:56,760 Speaker 1: a of a more friendly I don't, I don't. I 400 00:19:56,760 --> 00:20:00,199 Speaker 1: don't think that's a manly way to say anything. But 401 00:20:00,240 --> 00:20:03,240 Speaker 1: I think that's it. So I'm with you. And but 402 00:20:03,560 --> 00:20:05,760 Speaker 1: you do just saw pepper garlic. You don't do brown 403 00:20:05,840 --> 00:20:06,920 Speaker 1: sugar in the man No. 404 00:20:06,920 --> 00:20:08,680 Speaker 2: I just said I do brown sugar. You do. 405 00:20:08,800 --> 00:20:11,159 Speaker 3: I hate it when we have these fights like this, 406 00:20:11,359 --> 00:20:14,440 Speaker 3: that's it a fight. But I also feel like at 407 00:20:14,440 --> 00:20:18,199 Speaker 3: this point, you are sampling the flat and not the 408 00:20:18,240 --> 00:20:21,159 Speaker 3: point and I mean that. 409 00:20:21,440 --> 00:20:24,280 Speaker 2: Oh no, Now, well, eh see that. 410 00:20:24,320 --> 00:20:31,600 Speaker 3: First piece that you grabbed was sure was narrower and 411 00:20:31,600 --> 00:20:33,280 Speaker 3: it didn't look like it has much fat on it. 412 00:20:34,040 --> 00:20:34,480 Speaker 2: I mean it. 413 00:20:34,760 --> 00:20:36,880 Speaker 1: So when we're talking about the flat, when we're talking 414 00:20:36,880 --> 00:20:39,360 Speaker 1: about the point first, you're talking about a whole pack 415 00:20:39,400 --> 00:20:41,040 Speaker 1: of brisket, the. 416 00:20:40,960 --> 00:20:43,600 Speaker 2: Flat is where you have less fat. 417 00:20:43,720 --> 00:20:47,520 Speaker 1: That's the end that you're gonna get those more standardized 418 00:20:47,560 --> 00:20:49,240 Speaker 1: slices from that. 419 00:20:49,240 --> 00:20:50,119 Speaker 2: Everybody is used to. 420 00:20:50,760 --> 00:20:53,199 Speaker 1: The point is where you've got more of the fatness, 421 00:20:53,200 --> 00:20:55,159 Speaker 1: where you've gotten something called the deco, that fat that 422 00:20:55,240 --> 00:20:58,960 Speaker 1: kind of runs through and everything else. When you're slicing 423 00:20:58,960 --> 00:21:01,919 Speaker 1: your brisket, remember always slicing against the grain, otherwise it's 424 00:21:01,920 --> 00:21:03,040 Speaker 1: gonna be very hard to chew. 425 00:21:03,240 --> 00:21:06,120 Speaker 2: You want to further break up those fibers. So you're 426 00:21:06,119 --> 00:21:08,600 Speaker 2: cutting the flat and you're cutting, and you're cutting, and 427 00:21:08,640 --> 00:21:09,159 Speaker 2: you're cutting. 428 00:21:09,320 --> 00:21:12,679 Speaker 1: When you get to the point, you turn it ninety 429 00:21:12,680 --> 00:21:16,520 Speaker 1: degrees and you keep cutting, and therefore you'll be cutting properly. 430 00:21:16,560 --> 00:21:17,760 Speaker 2: You'll be cutting against the grain. 431 00:21:18,640 --> 00:21:24,240 Speaker 1: Some people slice horizontally and they take where that deck 432 00:21:24,359 --> 00:21:25,240 Speaker 1: is and it's going through. 433 00:21:25,800 --> 00:21:28,040 Speaker 2: They kind of cut in that spot and then they 434 00:21:28,040 --> 00:21:29,919 Speaker 2: slice both separately. Are you one of those people? 435 00:21:30,160 --> 00:21:32,399 Speaker 3: No, No, I just go ahead and do it exactly 436 00:21:32,480 --> 00:21:33,119 Speaker 3: how you explain it. 437 00:21:33,160 --> 00:21:34,400 Speaker 2: But what's interesting is. 438 00:21:36,400 --> 00:21:39,800 Speaker 3: Depending on what you prefer when it comes to meat, 439 00:21:39,880 --> 00:21:43,080 Speaker 3: if you like more of a leaner cut of meat, 440 00:21:43,119 --> 00:21:48,320 Speaker 3: you're gonna want the flat where the point has a 441 00:21:48,359 --> 00:21:51,560 Speaker 3: little bit more you know, fat, actually a lot more fat. 442 00:21:51,600 --> 00:21:55,920 Speaker 3: And you know, I've had this discussion with family because man, 443 00:21:56,040 --> 00:21:59,920 Speaker 3: my father absolutely can't stand fat. So I brought home 444 00:22:00,119 --> 00:22:02,880 Speaker 3: some Yeah, I brought home some sample of some brisket. 445 00:22:03,200 --> 00:22:07,960 Speaker 3: Absolutely loved the fat flat excuse me, did not like 446 00:22:08,440 --> 00:22:11,720 Speaker 3: the point because of the fat content. So don't think 447 00:22:11,840 --> 00:22:14,600 Speaker 3: just because you don't like fat, you can't enjoy brisket, 448 00:22:14,680 --> 00:22:15,960 Speaker 3: because you absolutely can't. 449 00:22:16,119 --> 00:22:19,399 Speaker 1: Oh absolutely, just eat around it or someone else at 450 00:22:19,400 --> 00:22:20,639 Speaker 1: the table will eat it. 451 00:22:20,880 --> 00:22:21,040 Speaker 3: Right. 452 00:22:21,359 --> 00:22:23,679 Speaker 1: But you were you were getting into You've been writing 453 00:22:23,680 --> 00:22:26,960 Speaker 1: about some things over at eating smokeshow dot com. The 454 00:22:27,000 --> 00:22:30,359 Speaker 1: new website's up over there. It's part of now a substack, 455 00:22:31,040 --> 00:22:33,640 Speaker 1: so eating smokeshow dot com you go to the same site. 456 00:22:33,800 --> 00:22:37,600 Speaker 2: It's just we're loading it up. Fingers has been working hard. 457 00:22:38,160 --> 00:22:41,480 Speaker 1: It's really looking beautiful that you went out with Fingers 458 00:22:41,520 --> 00:22:45,159 Speaker 1: with White Senior and you were having. 459 00:22:45,640 --> 00:22:47,920 Speaker 2: It's really like a two part conversation. 460 00:22:48,640 --> 00:22:52,080 Speaker 1: First there was the idea an event you had, an 461 00:22:52,080 --> 00:22:54,080 Speaker 1: experience you had at I think it was at a restaurant. 462 00:22:54,600 --> 00:22:56,919 Speaker 1: And then it was the experience of being out with 463 00:22:56,960 --> 00:23:00,879 Speaker 1: an eighty seven year old and how society like you 464 00:23:00,960 --> 00:23:03,560 Speaker 1: had these multiple occasions where people were talking right past 465 00:23:03,560 --> 00:23:06,199 Speaker 1: your father. So start start because we're talking about plates 466 00:23:06,400 --> 00:23:07,720 Speaker 1: and it lets me eat more brisket. 467 00:23:07,840 --> 00:23:08,400 Speaker 2: Start with the plate. 468 00:23:10,760 --> 00:23:13,840 Speaker 3: So when you're talking about I took my father to 469 00:23:13,880 --> 00:23:18,879 Speaker 3: a cigar bar and it was very nice because when 470 00:23:18,920 --> 00:23:21,800 Speaker 3: you're with an eighty seven year old man, a lot 471 00:23:21,800 --> 00:23:25,720 Speaker 3: of times what happens is people they're always trying to 472 00:23:25,760 --> 00:23:29,520 Speaker 3: be kind, they're always trying to be nice, accommodating, but 473 00:23:29,640 --> 00:23:34,280 Speaker 3: they talked to the elderly differently than they would a 474 00:23:34,359 --> 00:23:39,359 Speaker 3: younger person. There's a lot of slowing down the pace 475 00:23:39,520 --> 00:23:46,400 Speaker 3: of what they're saying and enunciating how are you today, sir? 476 00:23:47,680 --> 00:23:49,280 Speaker 2: And it's very noticeable. 477 00:23:49,440 --> 00:23:52,320 Speaker 3: What was nice about the cigar bar we went in 478 00:23:52,760 --> 00:23:56,440 Speaker 3: and this is not familiar territory for him. He's only 479 00:23:56,480 --> 00:23:59,199 Speaker 3: had maybe two cigars in his life, only been to 480 00:23:59,240 --> 00:24:00,119 Speaker 3: one cigar a Lowne and. 481 00:24:02,040 --> 00:24:06,080 Speaker 2: They treated him. 482 00:24:04,440 --> 00:24:08,399 Speaker 3: Like just a normal guy walking and nobody stared h 483 00:24:08,600 --> 00:24:12,360 Speaker 3: you know, everybody treated him normally and didn't look at 484 00:24:12,400 --> 00:24:15,560 Speaker 3: me and kind of talk around my father like what 485 00:24:15,600 --> 00:24:20,080 Speaker 3: would he like, asked him what he wanted Versus when 486 00:24:20,080 --> 00:24:22,119 Speaker 3: I went to I'd take him to the grocery store. 487 00:24:23,440 --> 00:24:26,960 Speaker 3: It's a whole different treatment. People are very kind, very nice. 488 00:24:26,960 --> 00:24:30,040 Speaker 3: I take him grocery shopping. You know, people a lot 489 00:24:30,040 --> 00:24:31,800 Speaker 3: of times will be walking down the aisle, they'll see 490 00:24:31,880 --> 00:24:32,320 Speaker 3: us coming. 491 00:24:32,359 --> 00:24:34,160 Speaker 2: They'll get out of the way like okay. 492 00:24:34,240 --> 00:24:36,159 Speaker 3: You know, he likes to push the cart because it 493 00:24:36,200 --> 00:24:39,000 Speaker 3: helps with his balance and because he can. But that's 494 00:24:39,040 --> 00:24:44,120 Speaker 3: important to him. And people smile, you know, like oh 495 00:24:44,160 --> 00:24:47,200 Speaker 3: this is nice. You know that, you know this is happening. 496 00:24:47,760 --> 00:24:51,000 Speaker 3: But the way they talk to him, he's he's very sharp, 497 00:24:51,359 --> 00:24:53,640 Speaker 3: you know, he's with it mentally, he's eighty seven years old, 498 00:24:53,680 --> 00:24:56,520 Speaker 3: but he's eyesights failing him. That's why we're in this 499 00:24:56,560 --> 00:25:00,840 Speaker 3: situation right just to people. You know, we were at 500 00:25:00,840 --> 00:25:03,199 Speaker 3: a grocery store where someone was trying to give you know, 501 00:25:03,520 --> 00:25:05,679 Speaker 3: sell us cell phone service. 502 00:25:05,800 --> 00:25:09,159 Speaker 2: That's still happening. Yes, it's still happening, and it's annoying 503 00:25:09,200 --> 00:25:10,480 Speaker 2: me to know end. Good Lord. 504 00:25:10,840 --> 00:25:13,800 Speaker 3: And you know, I'm hearing this go on throughout our 505 00:25:13,840 --> 00:25:17,680 Speaker 3: shopping experience, where someone will walk by and they'll say, hey, sir, 506 00:25:17,720 --> 00:25:18,680 Speaker 3: how you doing, how's it going? 507 00:25:18,720 --> 00:25:21,720 Speaker 2: Hey, hey wee. I'm trying to slay something. My dad 508 00:25:21,800 --> 00:25:22,680 Speaker 2: is walking. 509 00:25:22,359 --> 00:25:28,040 Speaker 3: By, Hello, sir, how are you doing today? 510 00:25:28,359 --> 00:25:31,440 Speaker 2: And it's just who does it bother more? You or him? 511 00:25:31,640 --> 00:25:32,040 Speaker 2: I think it. 512 00:25:32,000 --> 00:25:34,359 Speaker 3: Bothers me more because I think he's used to it 513 00:25:34,400 --> 00:25:37,439 Speaker 3: by now you get adjusted to it. I've heard other people, 514 00:25:37,640 --> 00:25:40,800 Speaker 3: you know, in my family that are older have complained 515 00:25:40,840 --> 00:25:45,159 Speaker 3: about you, have had similar complaints about you. Reach an 516 00:25:45,200 --> 00:25:49,840 Speaker 3: age where people just talk to you differently, and it 517 00:25:49,920 --> 00:25:53,440 Speaker 3: is annoying and it makes you feel like a little 518 00:25:53,440 --> 00:25:55,000 Speaker 3: bit less of a person because of it. 519 00:25:55,720 --> 00:25:57,520 Speaker 2: Have you ever questioned whether or not you do it? 520 00:25:58,520 --> 00:25:59,320 Speaker 2: Because I don't know. 521 00:25:59,359 --> 00:26:01,080 Speaker 1: Now I'm gonna have to look at myself and see 522 00:26:01,080 --> 00:26:04,240 Speaker 1: if I do somehow unconsciously, subconsciously, et cetera. 523 00:26:05,359 --> 00:26:07,800 Speaker 3: I don't think that I ever have been that type 524 00:26:07,800 --> 00:26:11,080 Speaker 3: of person, But now I'm really really cognizant of the 525 00:26:11,119 --> 00:26:14,119 Speaker 3: fact that people treat older people that way, and so 526 00:26:14,240 --> 00:26:15,040 Speaker 3: I don't do it at all. 527 00:26:15,440 --> 00:26:17,240 Speaker 2: You know, I treat everyone poorly? 528 00:26:17,800 --> 00:26:21,960 Speaker 1: Oh Tom, and I know it. 529 00:26:21,960 --> 00:26:23,480 Speaker 2: It's been a lot of years of. 530 00:26:24,960 --> 00:26:25,000 Speaker 3: This. 531 00:26:25,640 --> 00:26:29,199 Speaker 1: Yeah, I do want to get into some of the 532 00:26:29,200 --> 00:26:31,920 Speaker 1: restaurant experience stuff that you get into. We will get 533 00:26:31,920 --> 00:26:34,760 Speaker 1: into that. We have more Boerman to try. We're here 534 00:26:34,960 --> 00:26:38,119 Speaker 1: Big Old Forester Events. We got like one hundred people 535 00:26:38,359 --> 00:26:42,080 Speaker 1: in this room at Big Hoppa's Barbecue in Westfield, Indiana, 536 00:26:42,080 --> 00:26:44,439 Speaker 1: Big Hoppas dot com. So we're gonna drink some more 537 00:26:44,440 --> 00:26:46,160 Speaker 1: Old Forest and we're gonna try some more than eighteen 538 00:26:46,240 --> 00:26:49,560 Speaker 1: ninety seven the bottled and bonds. I'm gonna I'm gonna 539 00:26:49,560 --> 00:26:51,720 Speaker 1: put it on a cube. See if it works for me, 540 00:26:52,160 --> 00:26:53,800 Speaker 1: you should do that. I'll have a little bit of 541 00:26:53,960 --> 00:26:54,480 Speaker 1: cool water. 542 00:26:54,880 --> 00:26:57,200 Speaker 2: Look at you. Wow, it's like we've done this before. 543 00:26:57,600 --> 00:27:10,879 Speaker 1: Unbelievable Old Forester. It's it's part of your liquor cabinet. 544 00:27:10,880 --> 00:27:11,720 Speaker 2: It's part of your life. 545 00:27:12,119 --> 00:27:15,320 Speaker 1: If not, you've seen it and you're like, oh it's 546 00:27:15,400 --> 00:27:17,920 Speaker 1: old and you haven't had it's it's one of those 547 00:27:17,920 --> 00:27:20,800 Speaker 1: things you either know or somehow you've avoided it. Now 548 00:27:21,119 --> 00:27:23,359 Speaker 1: I admit, and Fingers knows this is true of me. 549 00:27:23,920 --> 00:27:27,720 Speaker 1: I like skip over brands. Something in my head's like, nah, 550 00:27:27,760 --> 00:27:30,480 Speaker 1: I don't do that. Old parsar is not something you 551 00:27:30,520 --> 00:27:32,840 Speaker 1: skip over. It's eat, drink smoke. I'm Tony Kats. That's 552 00:27:32,880 --> 00:27:36,000 Speaker 1: America's favorite amateur drinker. Fingers my boy. That is Madison 553 00:27:36,040 --> 00:27:39,040 Speaker 1: Trackiser from the good people at Old Parshur. 554 00:27:39,119 --> 00:27:41,480 Speaker 2: You're actually are you with Old Forster or you with 555 00:27:41,560 --> 00:27:42,480 Speaker 2: you with Brown Foreman? 556 00:27:43,040 --> 00:27:46,439 Speaker 5: So I work with the distributor here in Indiana, but 557 00:27:46,600 --> 00:27:49,919 Speaker 5: I am kind of a spokesport person for the entirety 558 00:27:49,960 --> 00:27:55,080 Speaker 5: of Brown Foreman. So Jack Daniels Woodford's are Old Forester, Baltimore. 559 00:27:54,640 --> 00:27:56,680 Speaker 2: Handily, but we're talking about Forester here. 560 00:27:56,880 --> 00:27:59,919 Speaker 1: Yeah, Big Hopa's Barbecue in Westfield, Indiana there doing a 561 00:28:00,040 --> 00:28:02,280 Speaker 1: big Old barstar Man. We got one hundred plus people here. 562 00:28:02,480 --> 00:28:07,160 Speaker 1: Fingers will Loy it is here. Let's start with the basics. 563 00:28:07,160 --> 00:28:09,359 Speaker 1: I don't even know where my drink is behind me. 564 00:28:09,800 --> 00:28:10,480 Speaker 6: Yeah you should have. 565 00:28:10,760 --> 00:28:14,640 Speaker 1: Absolutely, let's start with a basic the story of Old Forests. 566 00:28:14,720 --> 00:28:18,959 Speaker 5: Absolutely, it is a fantastic story. So Old Forrester started 567 00:28:18,960 --> 00:28:22,360 Speaker 5: with a man named George Garvin Brown, and he started 568 00:28:22,480 --> 00:28:25,160 Speaker 5: in the eighteen hundreds. He was actually a pharmaceutical sales rep. 569 00:28:25,560 --> 00:28:28,560 Speaker 5: So he was out selling whiskey. But at that time 570 00:28:28,560 --> 00:28:33,840 Speaker 5: it was medicine, so it still is medicine. Yeah, So 571 00:28:34,040 --> 00:28:37,360 Speaker 5: back in the eighteen hundreds, he's selling medicine whiskey and 572 00:28:38,800 --> 00:28:41,280 Speaker 5: is finding that a lot of the barrels that he's 573 00:28:41,320 --> 00:28:44,960 Speaker 5: purchasing to sell to people who are ill are cut 574 00:28:45,000 --> 00:28:49,520 Speaker 5: with things so turpentine, they're adding tobacco spit, They're adding 575 00:28:49,840 --> 00:28:52,040 Speaker 5: all different kinds of flavors, colors, things like that to 576 00:28:52,160 --> 00:28:54,960 Speaker 5: kind of give the to be able to cut the 577 00:28:55,000 --> 00:28:57,760 Speaker 5: whiskey and give it more of a flavor profile that 578 00:28:57,800 --> 00:28:59,520 Speaker 5: they maybe think is more desirable, but it is not 579 00:28:59,600 --> 00:29:04,080 Speaker 5: necessarily good for people. So with his experience, George Garvin 580 00:29:04,080 --> 00:29:06,479 Speaker 5: Brown decides that he is going to make his own 581 00:29:06,520 --> 00:29:09,360 Speaker 5: whiskey and he is going to actually innovate the industry. 582 00:29:09,400 --> 00:29:13,360 Speaker 5: And he's the first person that created whiskey that was 583 00:29:13,960 --> 00:29:16,880 Speaker 5: bottled and sold in a bottle instead of a full barrel, 584 00:29:17,240 --> 00:29:21,280 Speaker 5: a full bourbon barrel. So there's a lot of I mean, 585 00:29:21,360 --> 00:29:24,960 Speaker 5: there's a lot of consistency behind what George Garvin Brown 586 00:29:25,000 --> 00:29:28,040 Speaker 5: wanted to do. He wanted a consistent product, he wanted 587 00:29:28,080 --> 00:29:32,360 Speaker 5: a consistent flavor profile, he wanted consistency across the board. 588 00:29:32,400 --> 00:29:36,000 Speaker 5: So you can knew you could rely on what he 589 00:29:36,120 --> 00:29:38,880 Speaker 5: was signing his name on and on a bottle. I 590 00:29:38,920 --> 00:29:42,520 Speaker 5: have one here, yes, so usually yes on the label 591 00:29:42,520 --> 00:29:44,680 Speaker 5: here is signed by George Garvin Brown here. So that 592 00:29:44,760 --> 00:29:47,840 Speaker 5: was his signature right at the top. 593 00:29:48,040 --> 00:29:48,520 Speaker 6: Yeah. 594 00:29:48,600 --> 00:29:50,880 Speaker 5: So he used to sign every single bottle after it 595 00:29:50,960 --> 00:29:54,800 Speaker 5: was fully bottled in a glass and that you knew 596 00:29:54,840 --> 00:29:58,840 Speaker 5: that that was the best quality. So that's how Old 597 00:29:58,840 --> 00:30:02,240 Speaker 5: Forster started. You know, it's eighteen hundreds. It's a different 598 00:30:02,520 --> 00:30:06,880 Speaker 5: time frame for whiskey, for drinking in general that we 599 00:30:06,920 --> 00:30:09,200 Speaker 5: don't have. They didn't have what we have today, but 600 00:30:09,280 --> 00:30:11,480 Speaker 5: we can kind of emulate what they did back in 601 00:30:11,480 --> 00:30:14,760 Speaker 5: the eighteen hundreds. So today we're actually focusing specifically on 602 00:30:14,800 --> 00:30:18,760 Speaker 5: the whiskey Row series and Big Hoffes at this dinner tonight, 603 00:30:19,400 --> 00:30:23,880 Speaker 5: and it is four different whiskies. So there's eighteen seventy. 604 00:30:23,680 --> 00:30:26,440 Speaker 2: Well not wait, let's not rush fingers. 605 00:30:26,480 --> 00:30:28,040 Speaker 6: Okay, yeah, we'll get to it. 606 00:30:28,120 --> 00:30:30,320 Speaker 5: Ye Okay, Sorry, I've got a lot to talk about. 607 00:30:30,960 --> 00:30:33,800 Speaker 2: But we're enjoying the eighteen ninety seven right now. 608 00:30:33,840 --> 00:30:37,760 Speaker 3: Bottle and bond and between forty and fifty dollars a bottle, 609 00:30:37,760 --> 00:30:41,520 Speaker 3: depending on where you find it. I'm just curious, in 610 00:30:41,560 --> 00:30:44,280 Speaker 3: your opinion, what is a bottle of Old Forster that 611 00:30:44,320 --> 00:30:45,280 Speaker 3: doesn't get enough love. 612 00:30:46,080 --> 00:30:54,960 Speaker 5: Man, I think that the rye honestly truly so Old Forester. Yeah, 613 00:30:54,760 --> 00:30:58,080 Speaker 5: oh I love a rye, and specifically with Old Forrester. 614 00:30:58,240 --> 00:31:02,200 Speaker 5: Their Mashville is seventy eighteen ten. It's consistent across the 615 00:31:02,200 --> 00:31:04,440 Speaker 5: board with Brown Foreman and then eighteen is that rye 616 00:31:04,440 --> 00:31:09,040 Speaker 5: content And there's just there, in my opinion, our to 617 00:31:09,120 --> 00:31:10,880 Speaker 5: enough bourbons that have more of a rye content that 618 00:31:10,920 --> 00:31:12,920 Speaker 5: really give it that spice, that give you that punchiness 619 00:31:13,240 --> 00:31:15,480 Speaker 5: that Old Forester gives you, so to up it even 620 00:31:15,520 --> 00:31:18,200 Speaker 5: more in their rye whiskey, I think it comes up beautifully. 621 00:31:18,680 --> 00:31:21,080 Speaker 5: It's not in your face, it's not one hundred percent rye, 622 00:31:21,080 --> 00:31:22,600 Speaker 5: so it's not gonna like kick in the teeth. 623 00:31:22,960 --> 00:31:27,000 Speaker 6: But it's a great, a great product. Yeah, I've got hat. 624 00:31:27,200 --> 00:31:28,080 Speaker 6: It's one hundred proof. 625 00:31:28,120 --> 00:31:32,680 Speaker 4: I believe Ryan off the Head the head I can't think, 626 00:31:32,840 --> 00:31:36,920 Speaker 4: I can't remember if we've ever reviewed that, but he's 627 00:31:36,960 --> 00:31:38,760 Speaker 4: the rye guy sure on the show. 628 00:31:38,840 --> 00:31:41,440 Speaker 3: So it's actually surprising to me that you've never never 629 00:31:41,480 --> 00:31:42,120 Speaker 3: had it before. 630 00:31:43,240 --> 00:31:47,400 Speaker 2: But what are ways that bourbon drinkers. 631 00:31:48,440 --> 00:31:54,840 Speaker 3: Maybe enjoy Old Forrester in ways that they don't do enough, Like, 632 00:31:55,320 --> 00:31:58,680 Speaker 3: is maybe a cocktail that they don't use Old Forster 633 00:31:58,760 --> 00:32:00,000 Speaker 3: in a way that you think that they should. 634 00:32:00,400 --> 00:32:03,120 Speaker 5: Yeah, I think specifically with the Whiskey Grows series that 635 00:32:03,120 --> 00:32:05,040 Speaker 5: we're kind of talking about today, I think the best 636 00:32:05,080 --> 00:32:06,680 Speaker 5: way it's served as neat or on the rocks. 637 00:32:06,800 --> 00:32:08,720 Speaker 6: It's a it's a taste through history. 638 00:32:08,720 --> 00:32:12,120 Speaker 5: We call it to kind of highlight different things happening 639 00:32:12,120 --> 00:32:13,280 Speaker 5: with an Ill Forester's history. 640 00:32:13,280 --> 00:32:15,560 Speaker 6: So I prefer it to be neat a on the rocks. 641 00:32:15,600 --> 00:32:18,040 Speaker 5: But I think cocktail wise right now, my favorite bourbon 642 00:32:18,080 --> 00:32:19,960 Speaker 5: cocktail is a paper plane. 643 00:32:20,040 --> 00:32:23,640 Speaker 6: I love it tomorrow. A paper plane you've never heard 644 00:32:23,640 --> 00:32:24,000 Speaker 6: of name? 645 00:32:24,240 --> 00:32:27,440 Speaker 5: Oh yeah, absolutely, it's got so it has a digestive 646 00:32:27,520 --> 00:32:30,400 Speaker 5: and in a para tief. If you're really nerdy into alcohol, 647 00:32:30,480 --> 00:32:32,880 Speaker 5: I have all the useless knowledge. 648 00:32:34,960 --> 00:32:40,320 Speaker 6: Yes, yes, so there's a liqueur. There are multiple lookers. 649 00:32:40,720 --> 00:32:43,000 Speaker 5: One of the look cours used in this cocktail is apparol, 650 00:32:43,000 --> 00:32:46,680 Speaker 5: which isn't a paratief. That's before dinner, so you're kind 651 00:32:46,680 --> 00:32:50,600 Speaker 5: of like getting your appetite going. You're starting your day. 652 00:32:50,640 --> 00:32:54,680 Speaker 2: Or your dinner, getting your stomach ready for digestion. 653 00:32:54,920 --> 00:32:59,400 Speaker 6: Definitely, that does absolutely I fancy. 654 00:33:00,560 --> 00:33:02,440 Speaker 5: And then it also has an amorrow, which is kind 655 00:33:02,440 --> 00:33:04,520 Speaker 5: of like a bittersweet liqueur. A lot of the times, 656 00:33:04,520 --> 00:33:09,760 Speaker 5: there's a lot of herbal, different potanticals in the recipe. 657 00:33:10,240 --> 00:33:13,760 Speaker 2: Do a bourbon in an amorrow cast I've seen a coup. 658 00:33:14,080 --> 00:33:14,680 Speaker 6: I could see that. 659 00:33:15,040 --> 00:33:17,160 Speaker 5: Yeah, yeah, I feel like it would be a very 660 00:33:17,240 --> 00:33:19,800 Speaker 5: natural way to do that, to finish a bourbon. 661 00:33:19,840 --> 00:33:21,120 Speaker 6: I think it'd be a really interesting way. 662 00:33:21,160 --> 00:33:23,800 Speaker 5: I think I'm very tuned into the craft cocktail scene, 663 00:33:23,840 --> 00:33:26,840 Speaker 5: and a lot of amorrow is really really big right now, 664 00:33:27,880 --> 00:33:30,640 Speaker 5: and that's a digestifs or a digestive, So that's what 665 00:33:30,680 --> 00:33:32,360 Speaker 5: you kind of drink at the end of your meal 666 00:33:32,440 --> 00:33:34,760 Speaker 5: to digest a little bit. So this cocktail actually has 667 00:33:34,840 --> 00:33:37,880 Speaker 5: all of that. It's got bourbon, it's got aparol, it's 668 00:33:37,880 --> 00:33:40,160 Speaker 5: got amorrow, and it has some lemon juice in it. 669 00:33:40,480 --> 00:33:44,040 Speaker 5: And it's complex, it's delicious, it's all my and it's 670 00:33:44,040 --> 00:33:46,760 Speaker 5: equal parts of everything. So one outs apparol, one outs 671 00:33:47,120 --> 00:33:51,480 Speaker 5: old forrester rye. If you're feeling squirrely, one outs lemon, 672 00:33:51,680 --> 00:33:59,960 Speaker 5: one ounce amorrow. Talking to Madison, that's okay, tragiser, remember 673 00:34:00,040 --> 00:34:00,480 Speaker 5: that you. 674 00:34:00,400 --> 00:34:02,800 Speaker 2: Know none maybe need some rye. 675 00:34:03,000 --> 00:34:06,800 Speaker 6: Oh maybe, yes, I do from Old Forester. 676 00:34:06,960 --> 00:34:11,919 Speaker 1: There. Let's dig into this Whiskey Rose series that we're 677 00:34:11,960 --> 00:34:14,560 Speaker 1: talking about here that we're drinking part of. 678 00:34:14,600 --> 00:34:17,160 Speaker 2: There are five in this series that I know. 679 00:34:17,080 --> 00:34:21,640 Speaker 5: Of, There are four, so we added one here, yes, yeah. 680 00:34:21,520 --> 00:34:23,560 Speaker 2: Brought an next one for this Yeah, four in the series. 681 00:34:23,680 --> 00:34:26,160 Speaker 5: Yes, walk us through the four absolutely. So first you 682 00:34:26,200 --> 00:34:30,200 Speaker 5: have eighteen seventy. Eighteen seventy is when George Grevin Brown 683 00:34:30,320 --> 00:34:32,080 Speaker 5: started bottling. 684 00:34:31,600 --> 00:34:32,320 Speaker 6: His own whiskey. 685 00:34:32,400 --> 00:34:36,680 Speaker 5: So this is an homage to when George Grevin Brown started. 686 00:34:36,800 --> 00:34:39,640 Speaker 5: And the way that they kind of pay homage to 687 00:34:39,719 --> 00:34:43,200 Speaker 5: him is that they minimally chill filter everything all of 688 00:34:43,200 --> 00:34:44,799 Speaker 5: these brands, So you throw it in the freezer, gets 689 00:34:44,800 --> 00:34:47,439 Speaker 5: a little cloudy. That's natural because they minimally they don't 690 00:34:47,440 --> 00:34:50,400 Speaker 5: really chill filter a whole lot with these brands. They 691 00:34:50,400 --> 00:34:54,160 Speaker 5: want it to be very give the essence of it 692 00:34:54,200 --> 00:34:57,120 Speaker 5: was being made in the eighteen hundreds, right, So they 693 00:34:57,160 --> 00:35:00,239 Speaker 5: also kind of source different barrels from different spaces in 694 00:35:00,280 --> 00:35:04,759 Speaker 5: their warehouses, so it kind of has the illusion that 695 00:35:05,560 --> 00:35:07,440 Speaker 5: you're doing the same thing back in the eighteen hundreds. 696 00:35:07,440 --> 00:35:09,959 Speaker 5: You're sourcing barrels from different distilleries that you can find 697 00:35:09,960 --> 00:35:11,640 Speaker 5: to kind of blend your own and make your own 698 00:35:11,640 --> 00:35:15,319 Speaker 5: flavor profile. So that's eighteen seventy. We are I can't 699 00:35:15,320 --> 00:35:16,920 Speaker 5: remember what the proof is. I want to say it's 700 00:35:16,960 --> 00:35:19,439 Speaker 5: eighty eighty eighty five ninety something like that. 701 00:35:20,520 --> 00:35:20,719 Speaker 1: Yeah. 702 00:35:20,760 --> 00:35:21,280 Speaker 6: Absolutely. 703 00:35:21,320 --> 00:35:23,200 Speaker 5: So the next one is eighteen ninety seven, which is 704 00:35:23,200 --> 00:35:24,680 Speaker 5: one of my personal favorites. I know that you guys 705 00:35:24,719 --> 00:35:26,960 Speaker 5: tried it a little bit earlier today, and that is 706 00:35:27,000 --> 00:35:30,320 Speaker 5: a bottled in Bond, So that one is paying homage 707 00:35:30,320 --> 00:35:32,800 Speaker 5: to the Bottle and Bond Act. Obviously, with George Garbon 708 00:35:32,840 --> 00:35:37,840 Speaker 5: Brown being so gung ho about quality and consistency, the 709 00:35:37,840 --> 00:35:40,640 Speaker 5: Bottle and Bond Act was very important to George, and 710 00:35:40,800 --> 00:35:44,120 Speaker 5: so he wanted to pay homage to that and create 711 00:35:44,120 --> 00:35:46,320 Speaker 5: a bottle in Bond which is just, you know, the 712 00:35:46,440 --> 00:35:49,280 Speaker 5: highest quality of bourbon that you possibly could could drink 713 00:35:49,400 --> 00:35:53,400 Speaker 5: because it goes through all of these different qualifications. So 714 00:35:53,480 --> 00:35:55,839 Speaker 5: next is the nineteen ten, which is also I think 715 00:35:55,880 --> 00:35:58,080 Speaker 5: eighteen ninety seven nineteen ten are kind of neck and 716 00:35:58,160 --> 00:36:03,480 Speaker 5: neck for me. Is a in nineteen ten on, hold. 717 00:36:03,320 --> 00:36:06,120 Speaker 2: On, we're not gonna let you get the full nineteen ten. 718 00:36:06,360 --> 00:36:06,520 Speaker 3: Yes. 719 00:36:06,560 --> 00:36:08,560 Speaker 6: The other one nineteen twenty nineteen twenty. 720 00:36:08,600 --> 00:36:12,120 Speaker 1: Yes, so you've got the eighteen seventy Yes, eighteen ninety seven, 721 00:36:12,280 --> 00:36:15,640 Speaker 1: ninety seven, nineteen ten, nineteen twineteen twenty. 722 00:36:15,719 --> 00:36:20,040 Speaker 2: Yes, that is the Whiskey Row series. So I don't 723 00:36:20,080 --> 00:36:22,879 Speaker 2: know if it gets all them fingers, sure, but our plan is. 724 00:36:22,840 --> 00:36:25,560 Speaker 1: To get to as many as humanly possible and then 725 00:36:25,560 --> 00:36:26,800 Speaker 1: maybe sleep here tonight. 726 00:36:27,920 --> 00:36:29,439 Speaker 2: Yes, we'll get a cat. 727 00:36:29,480 --> 00:36:30,200 Speaker 6: We'll wheel you out. 728 00:36:31,239 --> 00:36:36,319 Speaker 2: Let me need a cot Madison tracker. Yes, from old parts. 729 00:36:36,400 --> 00:36:36,920 Speaker 2: I appreciate. 730 00:36:37,040 --> 00:36:37,239 Speaker 6: Yeah. 731 00:36:37,280 --> 00:36:40,160 Speaker 2: Being with us, we'll get into more conversations. Okay, here, guys, 732 00:36:40,320 --> 00:36:43,439 Speaker 2: this is a trink slow. You need a good entree. 733 00:36:43,800 --> 00:36:47,680 Speaker 1: Defiancebeef dot Com great sponsor of ours, where you can 734 00:36:47,800 --> 00:36:49,839 Speaker 1: order a quarter cow, a half or a full. You 735 00:36:49,880 --> 00:36:52,040 Speaker 1: get it butchered exactly the way you want it, and 736 00:36:52,080 --> 00:36:55,680 Speaker 1: it's delivered directly to your door, frozen in the vacuum pack, 737 00:36:55,960 --> 00:36:58,359 Speaker 1: ready to go. They are a farm right here in 738 00:36:58,360 --> 00:37:01,359 Speaker 1: Indiana and they are just serving up some of the 739 00:37:01,400 --> 00:37:04,000 Speaker 1: best rib eyes and tenderloins. 740 00:37:04,120 --> 00:37:05,360 Speaker 2: It strips the ground. 741 00:37:05,440 --> 00:37:09,480 Speaker 1: Beef, the brisket, absolutely incredible, everything aged twenty one days, 742 00:37:09,800 --> 00:37:12,680 Speaker 1: the flavor of the tenderness, it is all there and 743 00:37:13,120 --> 00:37:16,080 Speaker 1: you decide how you want to cut, you decide the thickness. 744 00:37:16,120 --> 00:37:18,640 Speaker 1: I actually got the call from the butcher yesterday, got 745 00:37:18,680 --> 00:37:20,680 Speaker 1: a call him and say, okay, here's what I want. 746 00:37:20,800 --> 00:37:21,680 Speaker 2: I'm ready to go. 747 00:37:22,040 --> 00:37:24,720 Speaker 1: I'm telling you I'm gonna have my beef in a week. 748 00:37:24,800 --> 00:37:27,480 Speaker 1: I have been waiting, i have been patient. I've been like, 749 00:37:27,520 --> 00:37:29,719 Speaker 1: you don't worry about me. Last I want to see 750 00:37:29,760 --> 00:37:31,920 Speaker 1: everybody else to be happy. 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