Whiskey Tasting Adventures with Blind Barrels: Featuring Dr. Chris

In this episode of the Whiskey and Wisdom podcast, co-hosts Chris Kellum and Tyler are joined by special guest Dr. Chris to explore the latest quarterly release from Blind Barrels. The trio embarks on a blind taste test of four distinctive bourbons and whiskeys, including a 12-year single malt and a cask strength wheat whiskey. Alongside the whiskey talk, Dr. Chris shares his journey into chiropractic care, his love for bourbon, and the special story behind some of his favorite bottles. The episode provides insider knowledge on whiskey tasting, engaging anecdotes, and a detailed discussion of each whiskey's flavor profile.

00:00 Introduction and Special Guest Announcement

00:42 Blind Barrels Quarterly Release Overview

02:13 Whiskey Tasting Begins

03:08 Guessing the Whiskey Details

06:51 Revealing the Whiskey and Personal Stories

10:30 Second Whiskey Tasting and Analysis

16:10 Chiropractic Journey and Personal Insights

19:25 Final Whiskey Tasting and Surprises

23:44 Surprising Whiskey Discoveries

25:42 Comparing Whiskey Experiences

26:26 Getting into Bourbon

28:13 Buffalo Trace and Other Favorites

29:09 Tasting Notes and Impressions

38:17 Whiskey Collection and Preferences

44:06 Setting Up the Perfect Whiskey Room

45:11 Conclusion and Farewell

Welcome back to the Whiskey and Wisdom podcast.

2

I'm your constant cohost, Chris Kellum,

and my other cohost is Tyler, y'all.

3

We are doing a blind barrels quarterly

release with our special guest.

4

Mr.

5

Chris.

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Dr.

7

Chris?

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Chris Guest: Yeah.

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You can call me whatever you want

10

boys: to Chris.

11

Yeah.

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Yeah.

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So Chris has been going on a journey

over the past couple years learning

14

about whiskey tasting whiskey, making

our whiskey collection look very small.

15

And so he is, he has a little

bit of knowledge, so we're

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going put that to the test.

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See what you pick.

18

Wisdom at some ways may say yes,

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Chris Guest: she

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boys: has what?

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I know I missed that,

that spot right there.

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It's right down your so

it pretty cool thing.

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This episode of Blind

Barrels is box number 26.

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16 box I was jumping up, but it's box 16.

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It is because they've

done this for four years.

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This is what they're calling

a best of the best box.

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Every one of their blind barrel boxes,

four different bourbon whiskeys that have

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some sort of thorough theme through it.

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Through

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Chris Guest: something like that.

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boys: Something that runs

through it, something through it.

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Similar threat.

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So these have all been over the past.

34

You know, four years been things

that have been rated as their

35

top and their favorites, so we're

gonna learn something to date.

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Chris Guest: Well, I guess this is

a good podcast to be part of then.

37

boys: Yeah, yeah,

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Chris Guest: exactly.

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First of the year and,

and best of the best.

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boys: Yes.

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Right.

42

A better way to start.

43

And you've actually did a few.

44

Picks yourself for the A,

B, C around here, right?

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Chris Guest: Yeah, yeah, yeah.

46

I

47

boys: I'm jealous.

48

Chris Guest: Got to do

the the Yellowstone pick.

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boys: That's

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Chris Guest: right.

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Yeah.

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That we've released.

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It's still in stores, which is awesome.

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I'm surprised actually.

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boys: Yeah.

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Chris Guest: phenomenal pour and my

wife and I, I actually earlier this

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year, last year did the Kentucky Bourbon

Trail for our 10 year anniversary.

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Oh, that's awesome.

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So we got to do a, a bunch of

different distilleries and do some.

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Of our own little picks

there and blends and

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boys: Oh cool.

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Chris Guest: we did that at Pursuit.

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That was really cool.

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boys: Oh yeah.

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Chris Guest: Yeah.

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boys: That's neat.

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So I figured you had the chance to do

that and do the good stuff that you

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probably have a good palette to play

along with the Blind Barrels game.

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So basically what we're looking for

is the age statement, the proof,

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the type of whiskey, and the tasting

notes that you have on there.

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So that's what we're gonna go for.

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It gives me just.

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Thing to go through.

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We choose it and we see how well we did.

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Chris Guest: Sounds good.

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boys: So I'm just sniffing

it from both containers.

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You can definitely tell a difference.

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I don't know if it's 'cause I

didn't like deep wash that one,

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but you can definitely smell a

difference in the oh yeah, you can.

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It really opens it up.

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Yeah.

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See

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Chris Guest: in your glass there.

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boys: Yeah.

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Yeah.

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I think you would like that one.

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It's an

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Chris Guest: compared to like

this, it smells great in both

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boys: glasses.

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Yeah, that's what I'm saying.

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Like it smells great, but you can

definitely smell a difference.

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Chris Guest: Yeah.

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boys: So I might have

to add these to my bar.

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Mm-hmm.

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So what's our, we're guessing

age, statement, proof, and comp.

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Yeah.

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We can cheat on the last one.

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I'll give you the four

choices to choose from.

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So what are you thinking?

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You're the guest.

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So you get to go first this time.

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Chris Guest: Oh, I have to go first.

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Huh?

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boys: I can go

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Chris Guest: first.

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It's always, it's always interesting

with the first pour of a day.

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boys: Yes.

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Chris Guest: Right.

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Or like it's

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boys: always gonna taste stronger too.

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Chris Guest: Yep.

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boys: Or you can do like the last time

we did this, that we'd, at the end of the

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day, after drinking the whole entire day,

like a lot and we couldn't taste anything.

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Like

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Chris Guest: everything just taste

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boys: proof.

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I don't know.

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It's like, yeah, it tastes like whiskey.

119

Oh, and everything was

like high proof too.

120

Oh, that's right.

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Yeah.

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I'm gonna say this one has

a good, I would say this is

123

probably at least like five years.

124

Chris Guest: That's what I

put it on, just as my first.

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Yeah.

126

It doesn't taste old.

127

There's not a lot of that like.

128

Deep oakiness to it.

129

Right.

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And it

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boys: doesn't taste so young

that it's like hot on the tongue.

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Chris Guest: Yeah.

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A lot of vanilla come through.

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boys: Right.

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Chris Guest: Let's see, so

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boys: I don't think I gave as

many hints as I did last time.

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So we are choosing between

four different options.

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Just so you guys know our four options,

we don't actually know where they

139

are, we just have a little hint.

140

One is outta this world,

four grain whiskey whi.

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Then there's one that is a

whiskey that was included.

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And then prestigious whiskey

advocate top 20 list last year.

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A bourbon finish using a

regionally specif specific wood.

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That definitely compliments it.

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And then one that's a unique

whiskey that blew out tasting panel.

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Blew out, blew away.

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Our tasting not blew out.

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Your taste panel blew them away in

the winner of the American Distilling

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Institute Distillery of the Year Award,

here's the thing that's hard about this

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months is you have four green bourbon

and bourbon, and then you have wheat

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whiskey and American single malt.

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So they're not like insanely different.

153

Same.

154

Chris Guest: The thing that jumped out

at me, especially going off of those,

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was leaning more towards just a bourbon.

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boys: Mm-hmm.

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Chris Guest: I feel like with a

Forg grain, there's a lot more

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boys: flavor complexity.

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Chris Guest: Flavor complexity to it.

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With a single malt.

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To me at least, there's a distinct like

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boys: Right.

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Chris Guest: Yeah.

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That's a single malt,

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boys: you'll know it.

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Yep.

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Chris Guest: Not in a bad way.

168

I know a lot of people

don't like single malts, but

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boys: Sure.

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Yeah.

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Chris Guest: a lot of nuttiness.

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I don't remember what the fourth

one was, but a wheat whiskey.

173

A wheat whiskey.

174

Yeah.

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It doesn't,

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boys: oh, that's not

177

Chris Guest: have that

wheat whiskey taste.

178

boys: No.

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I was kind of leaning

towards the bourbon too.

180

So would everyone feel good with

putting five years for the age statement

181

about 92, 93 proof and then a bourbon?

182

Or was there a different proof

that you would like to add to it?

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Chris Guest: I'd almost say it would

be maybe a little lower, like an 85,

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boys: 85

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Chris Guest: Do, do

they have anything that.

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boys: It goes down to 80.

187

Oh, it goes anywhere from 80 to 140.

188

So

189

yeah, I'd be like 87 90.

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Okay.

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Alright, let's find out what this is.

192

Yeah.

193

Better than, at least we're not guessing.

194

112, which has happened before where

we're like, oh, it's a low proof, and

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they're like, Nope, that was a 1 0 9.

196

And they're like, sheesh.

197

We're waiting for him to figure it out.

198

So how long have you been in town?

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Chris Guest: been in

Wilmington for nine years.

200

Moved here with my wife

and at the time one son.

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And now I've got another

son and two daughters.

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boys: Oh, so for rounded out four kids?

203

Yeah,

204

we did, we did pretty darn good.

205

Age statement.

206

Five years.

207

The proof was actually 95, so

it was higher than we've all

208

thought, and the type is of urban.

209

It is very smooth for, for that option.

210

The mash bill is wapsi.

211

We something valley corn

21% wheeler rye, and 4.2%

212

malted barley.

213

Interesting.

214

The finish is gonna be a pleasantly

dry, clean finish leaving

215

you with vanilla ice cream.

216

Got that spicy cinnamon,

warm peaches and light cola.

217

The cola's what?

218

What gets me every time and they're

like, oh, there's some cola in it.

219

They're like, what?

220

Yeah, I can never, I know what cola

tastes like, but I can never really get

221

it out of the whiskey for some reason.

222

Oh, I should have brought a,

I kind of get it on the nose.

223

Chris Guest: Yeah.

224

boys: Should have brought

something to throw the water into.

225

Your gullet, you're messing up my palate,

226

so I figured, because you're news to the

podcast and people don't really know you

227

in between our pores and stuff, I'd be

asking you some random questions just

228

so people know who we got over here.

229

Yeah.

230

That way I can make Tyler do

some pouring and I can talk.

231

Oh, would

232

Chris Guest: you like to

drink some whiskey water?

233

boys: Yes.

234

Chris Guest: I'll take a little,

235

cleanser.

236

boys: So how'd you pick Wilmington?

237

Because I know you, 'cause you can

unfortunately with your accent, it does

238

not sound like you're from this area.

239

Chris Guest: Oh, I'm from the deep south.

240

boys: Okay.

241

Chris Guest: No, I'm deep south.

242

I'm from California.

243

boys: Okay.

244

It was like deep south of Cali,

245

Chris Guest: deep south of

Cali, actually Central Valley.

246

boys: Okay.

247

Chris Guest: So my wife is from

Florida, and she moved out to

248

California for a bit with me.

249

boys: Mm-hmm.

250

Chris Guest: And I was going through

chiropractic school and she said,

251

you know, I'd love to head back east.

252

And I said, that's fine, but

I'm not going to Florida.

253

So we we started just searching

for what we were looking for.

254

boys: Yeah.

255

Chris Guest: And she wanted kind of beach

town, so that eliminated quite a bit.

256

boys: It, it does.

257

There's a lot of coast, but there's

not a lot of like active beach towns.

258

Chris Guest: Yeah.

259

Right.

260

And that's, we didn't want somewhere

where it was gonna be so touristy

261

where it just kind of fell asleep.

262

And so, we'd kind of settled

it on North Carolina.

263

'cause that's a far

264

boys: Yes.

265

Chris Guest: But still

close enough to Florida.

266

You know, surprisingly, like on our

honeymoon and a couple other things

267

that we'd go to, people are like, oh,

Wilmington, you'll love Wilmington.

268

And so we just said, let's do it.

269

And we, you're here.

270

I graduated.

271

We, we loaded up a couple cars and

a pod and drove across country.

272

boys: Oh, and to be fair to the

distillery, it is a northern

273

bourbon straight bourbon.

274

Whiskey finished on toasted cherry

wood staves, and it's by Mammoth

275

Distilling in Central Lake Michigan.

276

Chris Guest: That was that first one.

277

Yeah.

278

boys: Yeah.

279

Chris Guest: Finished with Cherry staves.

280

Okay.

281

boys: Yeah.

282

That's interesting.

283

Everybody guessed it?

284

Nope.

285

So what are we thinking for this one?

286

Chris Guest: I could, I've

already got a strong guess

287

right off the nose on this one.

288

boys: Ooh.

289

Chris Guest: It smells

like a wheat whiskey to me.

290

boys: Yeah.

291

Oh yeah.

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So for those randos who don't know

anything about whiskey, AK and myself

293

the glint Karen is used so that way,

like you can get the whiskey, bourbon can

294

open up in this little bulb and then you

can force the smell into your nostril.

295

You should check out our episode with.

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Kaylee who likes pink drinks.

297

And she tells us exactly how

to like breathe and sniff and

298

everything which is very fun.

299

What you got?

300

I'm just trying to

overanalyze this thing right

301

Chris Guest: now.

302

Well, it's funny 'cause you know

the first one I picked up vanilla.

303

boys: Yeah.

304

Chris Guest: I get vanilla on this one.

305

This is more of like a vanilla extract.

306

boys: Yeah.

307

Chris Guest: Versus like

the ice cream cream, vanilla

308

boys: ice cream.

309

Yeah.

310

Yeah.

311

Chris Guest: Like you get more of that

kinda like baking spice note with it.

312

boys: Right.

313

Especially like on the back end.

314

Mm-hmm.

315

Yeah.

316

I definitely get a lot of

baking spice out of this one.

317

You know, after drinking it though,

it doesn't taste like a wheat to me.

318

I don't know what it tastes like

to me, but it does, it smells like

319

wheat, but it doesn't taste like it.

320

Yeah.

321

So then I say it's young.

322

Yeah.

323

I think it's probably three years.

324

If I was to guess, I'm.

325

As long as it's not two we're fine.

326

Chris Guest: I wouldn't venture

to say it's a four grain.

327

boys: If I was just drinking this and we

didn't have like the four things on it

328

and we were just going broad based mm-hmm.

329

I would probably say just

'cause it's usually a, a malt.

330

A bourbon, a rye, and what's the other

one that it's usually, but if I was going

331

out of those, I would probably still stay

in the bourbon of those three or four.

332

But yeah, to your point, I

wouldn't say it's a a four

333

grain, which was the bourbon.

334

It's not a single, so it could be a

traditional, oh, it's just bourbon

335

for grain, single malt wheat.

336

Wheat, wheat.

337

Yeah.

338

So it's definitely a wheat.

339

I would say it's higher proof than

the last one, but I also don't

340

know if it's just because it's

young, that it just feels hot.

341

So I would probably say if I was

just to go straight off the dome,

342

I would say three years, 1 0 5

343

when, when Chris,

344

Chris Guest: see I went, I went a little.

345

Lighter.

346

I went 85 on the last one.

347

It was, and it was a 95.

348

Yeah.

349

boys: Right.

350

Yeah.

351

Chris Guest: And I wanted to say 1 0

2, but now I say, well, do I go 1 0 7?

352

Right.

353

Just to go a little higher.

354

boys: I'll go with your 1 0 2.

355

I think that's a good,

356

Chris Guest: yeah.

357

boys: Yeah.

358

It's definitely hotter than the last one.

359

Chris Guest: Yeah.

360

boys: And it, it definitely tastes young.

361

Like I can, like, I can taste

like it's different, but not like.

362

Bad, if that makes

363

Chris Guest: sense.

364

You almost get a little bit

of that on the nose too.

365

Just that,

366

boys: yeah.

367

Yeah.

368

Chris Guest: Greener smell to it,

369

boys: which is delicious.

370

That tastes, Ooh, the

butter scotch on the back.

371

Sorry.

372

That's the random notes I taste.

373

I'll be honest, I like the first one

better if we're gonna be ranking them.

374

Do I like number one or number two?

375

One, two.

376

One, two.

377

So what you got for us, Chris?

378

Chris Guest: This Chris or that?

379

Chris?

380

boys: That's Chris.

381

That Chris?

382

I, I'm, I'm with a 1 0 2.

383

Chris Guest: Yeah, I, I, I think

it's, I think it's younger.

384

I would say I like the three year.

385

boys: Yeah.

386

Chris Guest: 1 0 2 wheat.

387

boys: All right.

388

Yeah.

389

Let's find out.

390

Is that the options right?

391

Yeah, I've already gone say next.

392

Okay.

393

Yeah, so it's the total Eclipse four

Grain, Kentucky Straight Bourbon.

394

Oh wow.

395

Whiskey.

396

So it is a bourbon That

does explain a little bit.

397

'cause we smell the wheat, but it does

have like some other flavor complexities.

398

Yeah.

399

It's Casey Jones Distillery

and Hopkinsville Kentucky.

400

Mm-hmm.

401

Age statement is four years.

402

So we were kind of close.

403

Oh, okay.

404

Proof.

405

You guys are pretty damn close.

406

It's a hundred.

407

And type four grain bourbon.

408

Nashville, 75% corn, 10 wheat, 10

rye, and five mar malted barley.

409

Chris Guest: Yeah, I, I honestly,

I wasn't after tasting a hundred

410

percent sold on the wheat.

411

Yeah.

412

'cause there was something to it.

413

boys: There's something different.

414

Chris Guest: I almost said make sense.

415

It wouldn't surprise me

if it's the, the malt.

416

Right.

417

Just because it was a

little funky, but Okay.

418

Yeah.

419

boys: Finish a lingering

tingle on the tongue ending.

420

Ending with buttered kettle corn.

421

More toasted nuts and excellent oak spice

422

Chris Guest: kettle

423

boys: corn.

424

That's what

425

Chris Guest: I'm getting.

426

boys: Fun fact this out of the

world Bourbon was released to

427

celebrate the second eclipse in the

last decade to pass directly over

428

Hopkinsville out of Western Kentucky.

429

Huh?

430

Clean out our cups here for

people that are just listening.

431

So why did you choose

to be a chiropractor?

432

Chris Guest: Hmm.

433

boys: I mean, there's a

lot of things to study.

434

Chris Guest: I'll, I'll

give you the fun answer,

435

boys: okay?

436

Mm-hmm.

437

Chris Guest: I didn't

choose to be a chiropractor.

438

Chiropractic chose me.

439

boys: So you needed it growing up.

440

Is that

441

Chris Guest: Well, I mean, I,

I fell into it because I did

442

need it a hundred percent.

443

I actually started going to a

chiropractor when I was in sixth grade.

444

boys: Oh.

445

Chris Guest: sitting in class, I sneezed

and when I came up my neck locked up.

446

Oh.

447

So, you know, I always say

that that wasn't the, the

448

cause of what was going on.

449

boys: Mm-hmm.

450

Chris Guest: Just like it is for anybody.

451

Right.

452

It's always the straw that

broke the camel's back.

453

Right.

454

boys: Yeah.

455

Chris Guest: I was an athlete.

456

Lots of tumbles falls, that thing.

457

Set it off.

458

It's just

459

boys: a, yeah.

460

Chris Guest: so I, that's when

I started seeing a chiropractor.

461

Then a couple years later I was in

eighth grade and I started getting these

462

pretty massive headaches and really

there was no explanation for them.

463

And the, the only solution at the time

was, take this extra strength ibuprofen.

464

When you get one, it'll

help you with the pain.

465

Mm-hmm.

466

You can't take that every day.

467

No.

468

No.

469

And so a couple months had

gone by and my mom said, let's

470

go back to the chiropractor.

471

I heard they can help with headaches.

472

Let's give it a try.

473

And I literally went in, got

adjusted and the headache

474

that I had that day went away.

475

And I sat up and I said,

how did you do that?

476

And that's when he started to

really explain things and it just.

477

Set me on that path of

this is what I wanna do.

478

As a kid, I always wanted to be a doctor.

479

Mm-hmm.

480

Just wasn't sure what kind and this

is, this is what I wanted to be.

481

So, yeah.

482

Great results.

483

Growing up as a kid, asthma went away.

484

The headaches obviously had went away.

485

boys: Yeah.

486

Chris Guest: And then as I got older,

was told I was pre-hypertensive.

487

So I had some borderline high

blood pressure, which was a, a

488

thing that ran in the family.

489

Went to school and doing research,

found out about a specific adjustment,

490

which is what I do now, and how that

can help with blood pressure regulation.

491

boys: Oh.

492

Chris Guest: And so I went, started

getting adjusted and after about eight

493

weeks my blood pressure normalized

and it's been normal ever since.

494

boys: Dang.

495

Chris Guest: Wow.

496

boys: Learning the good stuff

497

Chris Guest: and drinking the good stuff.

498

boys: Yes.

499

Chris Guest: Right.

500

boys: So do do we have not

sniffed, we were just talking.

501

Tyler says,

502

Tyler says, what?

503

Oh wait, I was hoping you just

drop in an answer as to, I have

504

to smell it a couple times.

505

This one looks really good though.

506

It's an interesting.

507

My first smell was mustard.

508

Mustard.

509

Chris Guest: Mustard.

510

I can see that.

511

Not necessarily like a yellow mustard.

512

Like just straight.

513

boys: Yeah.

514

Chris Guest: It's just vinegar.

515

boys: Yeah.

516

I'm just like, I just randomly smell it.

517

This.

518

These have been goods, like

519

Chris Guest: Yeah.

520

boys: When they say best of the best,

this is a good box for y'all to check out.

521

And it's completely different

than the previous ones that had

522

some like right heavy hitters

that are all like a hundred plus.

523

Like this is a good swath of stuff.

524

Tyler's over here with his whole, that's

525

Chris Guest: an interesting

flavor profile there.

526

boys: Wow.

527

That one is good.

528

There's a lot going on there.

529

I'm gonna say five years.

530

You're not gonna give it like a seven?

531

No.

532

95.

533

I wanna say 95 proof.

534

'cause it didn't taste as

strong as the last one.

535

I could be way off on that though.

536

I'll say this is the wheat whiskey

since the last one was the four grand.

537

What was the other option?

538

Single

539

Chris Guest: malt.

540

boys: Yeah, single malt.

541

Chris Guest: Now do we know if

it's an American single malt or

542

boys: American?

543

Chris Guest: Yeah.

544

Yeah.

545

There's there's a funk to it.

546

boys: Yeah.

547

Chris Guest: Which is why

I think you said mustard.

548

boys: Yeah.

549

Mm-hmm.

550

Chris Guest: And I feel like

wheat whiskeys have that

551

boys: that funk.

552

Chris Guest: Yeah.

553

I don't wanna say like mildew.

554

boys: Right.

555

Chris Guest: But it's, it's

that like undertone that you're,

556

like, it's been sitting there.

557

The grains have been

558

boys: Yeah.

559

Hanging out.

560

Would you say seven year then?

561

Oh no, I was just picking, no,

I could see like five or six.

562

I would, I would say go five.

563

Yeah.

564

Alright, so we'll do five years, 95 proof.

565

That's otherwise.

566

And then wheat whiskey.

567

You don't wanna do a 98 proof?

568

Sure.

569

Chris Guest: 98.2

570

boys: 0.6.

571

Come on out.

572

I'm surprised no one's done that.

573

Like tried to just have

a whiskey that's like.

574

Human temperature.

575

Yeah, you could probably do

a whole entire thing on that.

576

Yeah.

577

'cause then you can just do a section and

sell it to people and name it something

578

like the right temp or something silly.

579

It's the right spot.

580

Chris Guest: I say it probably wouldn't

be hard to prove it down to that.

581

boys: No, but I mean, you get

that weird number like 0.6.

582

Okay, well we suck, but.

583

Chris Guest: It's a 12 year

single malt and 130 proof.

584

boys: It's seven years.

585

So we would've been

right going with seven.

586

Okay.

587

115 proof.

588

Wow.

589

And it is the single malt.

590

Okay.

591

Yep.

592

Not the weed

593

Chris Guest: jokes on us.

594

It's actually the last one's.

595

Not the

596

boys: weed either.

597

Right.

598

That would be our fool.

599

Them, they're like, no, it is.

600

Are you sure?

601

Ooh, here you go.

602

I'm ready.

603

Chris will be fun.

604

Oh, will be fun.

605

Chris will be very excited.

606

Pleasantly sweet and

herbaceous with sweet mints.

607

Raw nuts, warm grass.

608

Pepper, pepper, cini, ah, and burnt honey.

609

The pepperoni cini.

610

That makes so much sense.

611

Yeah.

612

So I'm not really good with getting it

on the pallet 'cause I don't know if

613

I just like shoot it to the back of my

throat or what, but I always get it.

614

The finish, like pretty close.

615

But the pallet I always like

completely off the finish is

616

going to be a long finish ending

in gooey caramel, dark chocolate.

617

And your favorite marinade?

618

Chris Guest: Yeah, it's,

it's that mustard, right?

619

It's that kind of savory umami you,

you probably get that pepper cini

620

boys: Yes.

621

Chris Guest: Vinegar note too.

622

boys: I, I keep skipping past

this 'cause it looks like it's

623

from the top, but it's not.

624

But this is Southern Star.

625

Oh, American Single Malt

Whiskey cast strength.

626

Southern Distilling Company.

627

They've been getting a

lot of traction lately.

628

Yeah, they've been doing very well.

629

I'm just, so, I, we were

trying them, gosh, year one?

630

Chris Guest: I think

631

boys: so.

632

POD00110: Yeah.

633

boys: Like randomly we had

picked them out and then.

634

I was really surprised that they

were, that Charlotte stamped them as

635

like the official whiskey provider.

636

We had 'em the first time when Wes

brought it for the downtown Brown.

637

Yeah.

638

West Rebellion.

639

Chris Guest: Okay.

640

boys: Yeah.

641

Chris Guest: Yeah.

642

I, I think I had

643

probably a few years ago, early

in my journey, grabbed a bottle.

644

'cause I'm like, it's local.

645

Yes.

646

Right.

647

And I wasn't impressed, but I mean they,

648

boys: they've made some really

649

Chris Guest: good

650

boys: strides.

651

Yes.

652

Yeah.

653

And it's a good way to, the facility

that they made to get into the area too.

654

Yeah.

655

Like it was, it wasn't like flay in

the face like amazing, but it was like

656

a good, you could tell that they were

doing something right for being so young.

657

Yes.

658

Because there's a bunch of young

distilleries out there that

659

you try for the first time and

you're like, Hmm, that was fun.

660

Chris Guest: But that's about it.

661

I just went back to that and.

662

I get a lot of, like you had

mentioned, like your favorite marinade.

663

boys: Yeah.

664

Mm-hmm.

665

Chris Guest: And I get

that like teriyaki dark.

666

boys: Ooh.

667

Yeah.

668

So like from the burnt honey,

like you can taste it a little.

669

Yeah.

670

Like on the tongue I'm sitting,

I'm like, that's interesting.

671

'cause as soon as you said Terry,

I feel like that's the smell,

672

like that taste I was thinking,

673

Chris Guest: yeah.

674

Well, I've always found it interesting

because, I mean, I, I started out drinking

675

wine, being from California and, you know,

we went to Napa and, and did some stuff

676

and they said, if you like it, drink it.

677

And the reason why is because

everyone's palate's different.

678

boys: Yes.

679

Right.

680

Chris Guest: And your brain might not

have that receptor made a connection

681

to what you're tasting, to like,

oh, that tastes like teriyaki sauce.

682

boys: Mm-hmm.

683

Chris Guest: But you're like,

there's something there.

684

And then someone says it and

you're like, oh yeah, teriyaki.

685

Yeah.

686

It's like everyone's palate's gonna be

different in the way they connect it.

687

boys: So I'm going to assume we all

like this more than the second one.

688

But do you like it more than the first?

689

It's like comparing.

690

It's like comparing a

salad to chicken tenders.

691

Chris Guest: Comparing your

steak to your, to your masu.

692

boys: Yeah.

693

Chris Guest: Right.

694

They're

695

boys: both great.

696

Right?

697

Both great.

698

Very different parts of the day.

699

Chris Guest: Yeah.

700

That one, I don't know if I

could have as a daily pour,

701

boys: right?

702

Yeah,

703

Chris Guest: I would.

704

I would want to need that flavor.

705

boys: Yeah.

706

Chris Guest: The first one

could be an everyday drinker.

707

boys: Yep.

708

So I'll put this at two.

709

Sounds good.

710

Chris Guest: So how did

you get into bourbon?

711

Well, I was telling Chris earlier

that when I met my wife, her uncles

712

and brother, when I say they drink

bourbon, it's, they're drinking

713

jack, they're drinking what?

714

Nothing wrong with that, right?

715

But someone trying to get

into it knew, drinking neat

716

was not the, was not the way.

717

And, so I just kind of given up

of fitting in and it was Christmas

718

time, I think three years ago.

719

I got a bottle of Buffalo Trace as a

present and I said, well, I've got it.

720

Let's make some cocktails.

721

And yeah, so there were several

nights that I made cocktails

722

for me and my wife and.

723

I got tired of making cocktails and

so I, I poured it over I think at

724

that time was one big cube and I

decided I didn't like my bourbon cold.

725

Oh.

726

And so then I just went

straight and eat after that.

727

It's a good one to start.

728

Yeah.

729

Definitely gets you moving

in the right direction.

730

Well, it's, it's such

an easy drinker, right?

731

I mean, a little tougher to

come about over here, but

732

boys: right.

733

Chris Guest: Starting to

become more readily available.

734

boys: It is.

735

I walked into the Wrightsville Beach

Liquor store and I was like, oh,

736

because they have a buffalo tray stand.

737

And I'm like, I'm assuming it's just

random stuff that comes from the

738

distillery, but they had a bottle and they

also changed their bottle or Oh, really?

739

Maybe I got one that was bigger, like mine

was like narrow flared, but it was tall.

740

Yeah.

741

Versus

742

Chris Guest: I'd say that

might be the bigger bottle.

743

boys: Oh, well.

744

I just bought it because it was there.

745

I was like, it was like, I'll

need another bottle of Buffalo

746

Trace, but I will buy it.

747

Yeah.

748

'cause it's here.

749

Chris Guest: Well I think Buffalo

Trace is that good bottle.

750

Like my brother came over for Christmas.

751

Mm-hmm.

752

And you know, if someone doesn't

necessarily drink bourbon or you don't

753

know what they want, you're pretty

safe giving 'em something like that.

754

That's true.

755

boys: Yeah.

756

This reminds me.

757

And it's interesting too 'cause like

everybody has their own expression.

758

So Buffalo Trace is great at getting

people in the door and like getting

759

them to like learn new stuff.

760

Chris Guest: I

761

boys: don't know how hot this is, but it's

762

Chris Guest: hot.

763

I think I just saw you breathe fire.

764

boys: Yeah.

765

Oh, but it smells good.

766

It smells really good.

767

So I wasn't expecting, which

is why it hit me twice as hard.

768

It's like very like candy apple almost.

769

It's definitely very

fruitful on like the nose.

770

Hmm.

771

Chris Guest: Maybe it's 'cause I know,

but I'm like, oh yeah, that's the,

772

that's the weak whiskey there, right?

773

Yeah.

774

Get a little red hot.

775

boys: Yeah.

776

Chris Guest: Yeah.

777

boys: So I'm, I like did just

sniff in a pepper, small sip

778

to like coat your tongue.

779

I literally, not in a bad way, like

I could feel the coating go from the

780

back to the front and I'm just like,

yeah, there's something little kik

781

Chris Guest: it.

782

It definitely is a little bit more

viscous than Yeah, the others.

783

That's where you're

getting that just coating.

784

I, I could feel at the

tip of my tongue there,

785

boys: which I like.

786

When we open our oven at our house,

all of the heat that collects in

787

there when it like puffs out at

you, that's what it felt like.

788

That's.

789

I take a sip, but it just

opens up and it just, yeah.

790

Yeah.

791

It feels like you can breathe fire,

792

but not like, not Fireball fire.

793

No, it's Fireball.

794

I just take it and I'm

just like, oh, I'm done.

795

It doesn't have the cinnamon taste.

796

That's more like you said, like

the peppery type of taste to it.

797

Yeah.

798

Like the red hot, but pep Red

Hots are cinnamon flavored.

799

Yeah.

800

I don't know.

801

I don't get, I don't really

get much of a cinnamon.

802

I get more pepper than I get cinnamon.

803

I just, I a picture.

804

Yeah.

805

Chris Guest: And that could be like

the sweetness of the wheat with the,

806

the pepper itch while I'm thinking.

807

But,

808

boys: so rethinking over a hundred,

809

well, I accidentally saw what it is

now, but I was going to say one 30.

810

It's not one 30, but I

was going to say one 30.

811

I, I would say, if

anything, probably like.

812

One 10.

813

Yeah, I'll go with that.

814

I was gonna say one 12.

815

What do you think the age statement is?

816

I can't answer now 'cause

I accidentally saw it.

817

I could see this one being like,

like age neutral, like a six x.

818

I was waiting for you to seven.

819

I definitely thought it was when

I tried it without knowing it.

820

Dang it.

821

I missed my

822

Chris Guest: opportunity.

823

My my kids.

824

Your kids are, they're gonna

listen this podcast be like,

825

boys: dad, that was your chance.

826

You seven.

827

Chris Guest: I I was too in depth

of trying to think about I know.

828

boys: Yeah.

829

I, me too.

830

Chris Guest: Dang.

831

Rewind.

832

Rewind.

833

Okay.

834

How old do you think it was?

835

boys: I was thinking maybe about a six.

836

Chris Guest: Yeah.

837

Maybe 7,

838

6-7

839

boys: a full clip.

840

Put

841

Chris Guest: that out

842

boys: please.

843

I'll be like, what are these

old guys talking about?

844

Chris Guest: Sheesh.

845

Dr.

846

Chris.

847

This isn't YouTube.

848

That's right.

849

boys: I mean, technically

850

Chris Guest: we are on YouTube.

851

boys: True, true, true.

852

Chris Guest: Just not that me.

853

Now, can you do that with a, a

typical podcast, like cut it out

854

and edit it and do all that or, yes.

855

Mm-hmm.

856

Yeah.

857

Yeah.

858

Okay.

859

boys: Yeah.

860

Do I know how to No.

861

Chris Guest: You know, that's part of

the reason why I haven't really gone

862

and started like a YouTube channel.

863

Yeah.

864

'cause I'm like, I don't want to take

the time to learn how to edit something

865

to make it look nice and Right.

866

I don't got the time for that.

867

boys: We, we have a business

if you need to reach out to

868

somebody that can do that for you.

869

Chris Guest: Oh, good to know.

870

Shameless plug there.

871

boys: Yes,

872

Chris Guest: I actually set you up.

873

boys: Thank you.

874

Chris Guest: Chris is starting

a business we don't have yet, so

875

hey, have a business.

876

boys: This is our first client.

877

Tell him that though.

878

This is the most like

Chris and Tyler concept.

879

We will all the time.

880

We're like driving through town.

881

I'll be like, oh, I wonder

how much that place costs.

882

What's the, what's the like

the address can never find it.

883

I text Tyler and he's, I

was like, I saw this spot.

884

And he's like, oh, you mean this

place where the business is for sale?

885

And I'm like, I hate you.

886

I hate you so much.

887

All right, so I'll drop the, the answers

for you age statement is five years.

888

Oh.

889

The proof is 1 25.

890

Wow.

891

Woohoo.

892

Yeah, I mean, it makes sense.

893

Obviously it's the wheat whiskey.

894

Yeah.

895

The mash bill is 95% Ohio, soft red winter

wheat, then 5%, two row malted barley.

896

That is an interesting, I do like

that, like we're seeing places get

897

their like grains from different

places and you can tell the difference.

898

Chris Guest: Well, I think that's,

that's the big thing that with more

899

and more craft distilleries popping up.

900

Mm-hmm.

901

boys: Yeah.

902

Chris Guest: Is they, they need to make

their unique stamp to get their foot in.

903

Sure.

904

boys: Yeah.

905

Chris Guest: Right.

906

They can't be the Buffalo Trace or,

you know, the rk, the Jack Daniels.

907

They have to stand out and so yeah.

908

I think you're seeing a lot more of these

like heirloom corns and grains Yeah.

909

Coming back and what that

does to a wheat whiskey.

910

boys: Yeah.

911

Chris Guest: Right.

912

I mean, I'm, I'm not the

giant wheat whiskey fan.

913

My wife likes wheats more.

914

But this is good.

915

boys: Yeah.

916

Chris Guest: Mm-hmm.

917

The could be the little, the proof,

but you get that pepperiness and it's,

918

boys: this is a good one for those

people that like drink whiskey and

919

you're like, I want you to try something.

920

Yeah.

921

Like.

922

I don't need you to make all guesses,

but it has a very interesting,

923

right, so here's everything it

says about the aroma is worn.

924

Cherries, baking spices.

925

Yep.

926

Raspberry syrup on creme brulee.

927

It's very specific.

928

Smarties, I forgot about that.

929

Candy brioche, Oak spice and aged leather.

930

On the The nose.

931

On the nose.

932

Okay.

933

The palate is fruitcake.

934

Burnt de marrero sugar.

935

Toasted.

936

Marshmallow.

937

Tried cherries.

938

Brown sugar on brand muffins

and black peppercorn.

939

Okay.

940

I mean, that almost all makes sense.

941

Yeah.

942

And then the finish is dark nuts

soaked in sherry caramel latte, toasted

943

oak and vanilla salt water taffy.

944

Never had that, but it, I could.

945

I could see that.

946

Yeah.

947

It is a lot more sweet

on the back end for sure.

948

Yeah.

949

Yeah.

950

It's got

951

Chris Guest: a good finish.

952

boys: Yes.

953

Where's it from?

954

Oh, keep on forgetting that.

955

Cask strength, straight wheat whiskey from

Middle West Spirits in Columbus, Ohio.

956

Oh, that was good.

957

Yeah.

958

Yeah, I was pretty

impressed with that one.

959

Just learning.

960

It's not what I was expecting.

961

Yeah.

962

Ohio's finally making

some good stuff again.

963

It's crazy how you get that peppercorn

like when you taste it and then it like

964

just softens up so much on the backside.

965

Yeah, I just taste the syrup and

I'm like, that's, that's why when

966

I smelled it, I was like, yeah,

but it smells like a candy apple.

967

It's not, but I could get

the, the blend of things.

968

Chris Guest: Yeah,

969

boys: that was one of the

tasting notes was caramel apple.

970

Mm, there you go.

971

So before I ask you one of my final

questions, where do we put this

972

flavor-wise in the one through four?

973

Chris Guest: I would probably go two.

974

boys: That's where I

was thinking too for it,

975

Chris Guest: just because it's more

versatile to me than that third one.

976

We did the

977

boys: mm-hmm.

978

The third one had just the single malt.

979

Yes.

980

Yeah.

981

But that one had some good flavor.

982

But yeah, this one, this

would be interesting.

983

Like you can make a cocktail

off this and just be like.

984

Blown away.

985

'cause you're some, you're pulling

out like a pepper shaker and

986

some, and they're like, what?

987

Like, oh yeah.

988

Right.

989

I could see that with this.

990

Yeah.

991

To your point though, that first one

is definitely like a, I could drink

992

that every day and be happy with it.

993

This one, I'm not sure if I could

say that, but more so than the third.

994

Okay.

995

So in this clip, he's gonna throw up like

a D C and B and then we'll have the list

996

of all the different the distilleries.

997

We'll see if I get that creative or not.

998

You have to.

999

Now he says Right.

00:37:23,364 --> 00:37:25,704

Chris has a lot of things he thinks

are gonna show up in the YouTube and

00:37:25,704 --> 00:37:26,724

he is very disappointed when they die.

00:37:27,414 --> 00:37:30,234

Like the earlier I was like, Hey,

you know, press the subscribe button

00:37:30,234 --> 00:37:31,584

that's down here and I'm pointing.

00:37:31,764 --> 00:37:35,394

And he's like, that's not, it's like,

well probably 'cause if you flip it, then

00:37:35,394 --> 00:37:37,134

it might be in this corner, but still.

00:37:37,314 --> 00:37:37,974

Ah, yeah.

00:37:38,484 --> 00:37:39,594

Chris Guest: And it only costs,

00:37:40,254 --> 00:37:40,524

boys: right?

00:37:43,284 --> 00:37:47,664

But we would love it if you would hit

the hit the subscribe button on YouTube.

00:37:47,994 --> 00:37:51,354

Our goal this year is to hit at

least 500 subscribers on YouTube.

00:37:51,924 --> 00:37:54,234

Or if you're watching this in

a clip, hit the follow above.

00:37:55,314 --> 00:37:56,964

I don't think you can do that anymore.

00:37:57,024 --> 00:37:57,414

What?

00:37:57,774 --> 00:38:00,624

Yeah, there was like a wave of

like YouTube where they allowed

00:38:00,624 --> 00:38:03,564

you to like put like pop-up boxes

and people could click on 'em and

00:38:03,564 --> 00:38:05,784

then I think they pulled it, but.

00:38:06,384 --> 00:38:08,214

Probably take a lot of data space.

00:38:08,994 --> 00:38:09,234

Yeah.

00:38:09,234 --> 00:38:10,494

Is it like, send it to the next one.

00:38:10,554 --> 00:38:10,764

Right.

00:38:11,064 --> 00:38:15,024

But we would love everybody if you would

like, comment, share, subscribe, follow

00:38:15,024 --> 00:38:17,034

us for more fun content like this.

00:38:17,434 --> 00:38:21,604

Like me asking Chris, so of

all of the whiskeys in your

00:38:21,604 --> 00:38:23,914

collection, what's your favorite?

00:38:25,624 --> 00:38:26,949

Because I'm sure you've tried a bunch.

00:38:27,754 --> 00:38:31,174

That it's like not in your collection yet.

00:38:31,684 --> 00:38:32,194

Chris Guest: Yeah.

00:38:32,554 --> 00:38:35,284

I mean I would, I would have to lay

it out kinda like we did those where

00:38:35,284 --> 00:38:36,814

this is like my everyday drinker.

00:38:36,814 --> 00:38:38,524

This one's great, but it's unique.

00:38:39,154 --> 00:38:43,114

You know, I'd say that there's some that

probably hold like a more special spot.

00:38:43,144 --> 00:38:44,764

'cause it was our 10

year anniversary, right?

00:38:44,764 --> 00:38:44,824

Yeah.

00:38:44,824 --> 00:38:46,654

And we're only getting that one bottle

00:38:46,744 --> 00:38:47,164

boys: one time.

00:38:47,164 --> 00:38:47,224

Chris Guest: Yeah.

00:38:47,304 --> 00:38:48,534

And once it's gone, it's gone.

00:38:48,534 --> 00:38:48,624

Right.

00:38:48,774 --> 00:38:52,704

So for something that I'll always.

00:38:53,514 --> 00:38:54,924

Put back on my shelf.

00:38:56,154 --> 00:38:57,504

Tying it back to the jack.

00:38:57,534 --> 00:38:57,744

boys: Yeah.

00:38:58,044 --> 00:39:00,594

Chris Guest: The Jack Daniels

single barrel, barrel proof.

00:39:00,594 --> 00:39:00,894

Right.

00:39:01,314 --> 00:39:02,574

boys: I knew you were gonna say that.

00:39:02,634 --> 00:39:02,934

Chris Guest: Yeah.

00:39:03,024 --> 00:39:05,934

boys: And it's fun 'cause it's like an

interesting shape bottle too, right?

00:39:05,939 --> 00:39:05,949

Yeah.

00:39:05,994 --> 00:39:06,084

Yeah.

00:39:06,084 --> 00:39:08,964

Because it's like the

short, short, thick boy.

00:39:08,994 --> 00:39:09,234

Chris Guest: Yep.

00:39:09,324 --> 00:39:09,474

boys: Mm-hmm.

00:39:09,804 --> 00:39:11,724

Chris Guest: And, and we

can get that here in town.

00:39:11,784 --> 00:39:11,934

boys: Yeah.

00:39:11,964 --> 00:39:12,264

Right.

00:39:12,294 --> 00:39:12,864

Chris Guest: We're lucky.

00:39:13,404 --> 00:39:15,894

There are a couple bottles

that my wife and I.

00:39:16,134 --> 00:39:18,024

We got to pick out on our trip.

00:39:18,024 --> 00:39:22,794

And so, probably the, the blend that

we did from Pursuit just because we

00:39:22,794 --> 00:39:25,554

both put our input of like what we

were tasting and liking and added

00:39:25,554 --> 00:39:26,934

a little bit more of this and that.

00:39:26,934 --> 00:39:27,084

And

00:39:27,084 --> 00:39:27,324

boys: yeah,

00:39:27,894 --> 00:39:28,914

Chris Guest: so that was really fun.

00:39:29,874 --> 00:39:36,504

On that trip, I was able to buy my most

expensive bottle which was the Penelope.

00:39:36,834 --> 00:39:38,694

Heritage, the like,

00:39:39,384 --> 00:39:39,744

boys: oh yeah,

00:39:39,774 --> 00:39:41,034

Chris Guest: it was a

hundred percent wheat.

00:39:41,604 --> 00:39:42,204

boys: Oh,

00:39:42,444 --> 00:39:43,044

Chris Guest: that's interesting.

00:39:43,074 --> 00:39:44,184

That they had done last year.

00:39:44,994 --> 00:39:45,414

And

00:39:45,789 --> 00:39:50,619

boys: they heard an interesting, like,

I tried Penelope, like just classic

00:39:50,619 --> 00:39:56,169

Penelope as like my first intro to that

line, and I was like, nah, I'm good, bro.

00:39:56,199 --> 00:39:56,619

Yeah.

00:39:57,124 --> 00:39:57,904

Chris Guest: The architect.

00:39:58,024 --> 00:39:58,444

boys: Yes.

00:39:58,449 --> 00:39:58,549

Chris Guest: Yeah,

00:39:58,729 --> 00:40:00,754

boys: that's, yeah.

00:40:00,874 --> 00:40:03,424

And then like of course we got.

00:40:03,994 --> 00:40:08,254

I don't know where I was, but

I got to try Penelope Rio.

00:40:09,454 --> 00:40:12,214

And I was like, what is this magic?

00:40:12,844 --> 00:40:16,484

No, it was my friend one of my

friend's neighbors had it and he was

00:40:16,484 --> 00:40:18,104

like, come check out my bourbon room.

00:40:18,464 --> 00:40:19,869

It was like all upstairs and it's like.

00:40:20,879 --> 00:40:22,739

Just different ones.

00:40:22,889 --> 00:40:25,829

Like he is almost the whole

entire Penelope suite.

00:40:26,209 --> 00:40:29,719

Mind you, I was trying not to get

too drunk before going back, so

00:40:29,719 --> 00:40:31,939

I was like, let me, I think I'll

only try like one or two, but like

00:40:31,939 --> 00:40:35,269

he had the full Penelope set up.

00:40:35,269 --> 00:40:38,929

He had like all the

different like iterations.

00:40:38,989 --> 00:40:39,349

Wow.

00:40:39,829 --> 00:40:40,759

I was like, bro.

00:40:41,569 --> 00:40:42,469

He travels for work.

00:40:42,499 --> 00:40:45,529

So like, he's like, oh, when I was out

here, I went and checked this spot.

00:40:45,589 --> 00:40:46,519

Chris Guest: Ah, makes sense.

00:40:46,609 --> 00:40:46,939

boys: Okay.

00:40:47,239 --> 00:40:48,529

I was gonna say, how'd you find all that?

00:40:48,529 --> 00:40:48,739

Yeah.

00:40:48,799 --> 00:40:50,209

Living down here, you're

not getting nothing.

00:40:51,589 --> 00:40:55,129

Chris Guest: I mean, that's the thing

if, if you travel at all bopping into

00:40:55,129 --> 00:40:56,299

a store and just seeing what they got.

00:40:56,299 --> 00:40:56,539

Exactly.

00:40:56,539 --> 00:40:56,839

Yeah.

00:40:56,899 --> 00:40:57,259

Yeah.

00:40:57,739 --> 00:41:01,399

So I mean that's, I I was saying down

in Alabama for New Year's, right?

00:41:01,429 --> 00:41:01,519

boys: Mm-hmm.

00:41:02,359 --> 00:41:04,489

Chris Guest: Popped into a

store, kids were at Chuck E.

00:41:04,489 --> 00:41:08,629

Cheese, and I was like, I

will be back tomorrow with the

00:41:08,629 --> 00:41:09,919

person that actually lives here.

00:41:10,354 --> 00:41:12,144

And yes, we went back the next day.

00:41:12,504 --> 00:41:12,924

No, no.

00:41:13,009 --> 00:41:15,024

I, I just wanted to bring

him 'cause he's the local.

00:41:15,084 --> 00:41:15,324

boys: Oh, okay.

00:41:15,354 --> 00:41:16,854

Chris Guest: So I introduced

him to a new store.

00:41:16,914 --> 00:41:17,424

boys: Gotcha.

00:41:17,504 --> 00:41:19,394

Chris Guest: but it's, it was

interesting, you know, tasting

00:41:19,904 --> 00:41:22,124

that last one being 124 proof.

00:41:22,154 --> 00:41:22,274

boys: Mm-hmm.

00:41:22,904 --> 00:41:26,744

Chris Guest: They, I bought a new rif,

single barrel store pick they had.

00:41:26,954 --> 00:41:27,164

boys: Mm-hmm.

00:41:27,434 --> 00:41:31,364

Chris Guest: Six year, 124

proof or something like that.

00:41:31,394 --> 00:41:31,694

boys: Yeah.

00:41:33,134 --> 00:41:35,804

Chris Guest: Proof or

the way it drunk was.

00:41:36,389 --> 00:41:40,739

Way lower of a proof than the

Old Forester hundred fish lot.

00:41:40,739 --> 00:41:41,309

boys: Yeah.

00:41:41,399 --> 00:41:42,509

Chris Guest: You know,

single barrel hunter proof.

00:41:42,509 --> 00:41:44,639

I'm like, it, it's crazy.

00:41:44,999 --> 00:41:45,149

Yeah.

00:41:45,149 --> 00:41:46,769

I want you have drank way

hotter, but it was just this

00:41:46,769 --> 00:41:48,239

sweetness that carried through.

00:41:48,359 --> 00:41:48,599

boys: Yeah.

00:41:48,659 --> 00:41:50,039

Have you had the holiday yet?

00:41:50,399 --> 00:41:51,239

Chris Guest: The winter wheat?

00:41:51,289 --> 00:41:51,529

Sorry.

00:41:51,529 --> 00:41:52,009

Winter whiskey.

00:41:52,099 --> 00:41:52,489

boys: Yeah,

00:41:52,549 --> 00:41:52,759

Chris Guest: yeah,

00:41:52,789 --> 00:41:53,089

boys: yeah.

00:41:53,389 --> 00:41:55,369

Chris Guest: I, I took that down

there to share with everybody.

00:41:55,459 --> 00:41:56,449

boys: Oh no, I, okay.

00:41:56,449 --> 00:41:57,769

Yeah, that one's pretty good.

00:41:57,829 --> 00:41:58,969

Chris Guest: Yeah, very.

00:41:58,969 --> 00:42:01,219

Once it opened up, I

mean that chocolate just.

00:42:01,564 --> 00:42:02,194

Came through.

00:42:03,214 --> 00:42:06,064

boys: That's what I think

was Dennis at rounds.

00:42:06,064 --> 00:42:08,134

He had it, opened it up, I had it.

00:42:08,134 --> 00:42:09,274

I'm like, oh, that's pretty good.

00:42:09,274 --> 00:42:11,104

It doesn't taste like

a one, whatever it is.

00:42:11,554 --> 00:42:13,884

And then a couple weeks later he

goes, you have to try it again.

00:42:13,884 --> 00:42:14,484

It's different.

00:42:14,724 --> 00:42:14,964

Chris Guest: Yeah.

00:42:15,174 --> 00:42:15,414

Yeah.

00:42:15,414 --> 00:42:16,854

boys: And I was like, whatcha

are you talking about?

00:42:16,884 --> 00:42:18,234

He was like, it's different.

00:42:18,234 --> 00:42:19,104

You have to try it.

00:42:19,434 --> 00:42:19,674

Chris Guest: Yeah.

00:42:19,734 --> 00:42:22,259

Even a couple days in between

when we first opened it, I

00:42:22,259 --> 00:42:22,884

was like, yeah, that's good.

00:42:23,059 --> 00:42:25,104

I mean, it, it tastes like a new riff.

00:42:25,104 --> 00:42:27,954

I mean it's to me that green

pepper in the front, right?

00:42:27,954 --> 00:42:29,604

And then you're like, yeah,

there's the chocolate.

00:42:30,459 --> 00:42:34,809

Went back to it a couple days

later and it completely changed.

00:42:34,839 --> 00:42:35,079

boys: Right?

00:42:35,139 --> 00:42:35,469

Yeah.

00:42:35,769 --> 00:42:38,769

Chris Guest: So, and, and that's

maybe it was the pallet right?

00:42:38,769 --> 00:42:39,129

Difference.

00:42:39,129 --> 00:42:39,189

Yeah.

00:42:39,189 --> 00:42:39,489

But

00:42:39,979 --> 00:42:44,239

boys: I think, so like this, these are

things like we don't see very often

00:42:44,659 --> 00:42:47,779

except for those like, really people,

those people who are being real fancy.

00:42:48,169 --> 00:42:52,339

But typically when you open up

a bottle, we just leave it open.

00:42:52,699 --> 00:42:53,149

What?

00:42:53,239 --> 00:42:55,369

But it does push in like.

00:42:56,029 --> 00:42:58,159

Actual air, which opens up things.

00:42:58,579 --> 00:43:01,729

And you, most people, most

bourbons don't take that.

00:43:02,149 --> 00:43:04,909

Like they think their whiskey's

gonna taste the same the whole time.

00:43:05,059 --> 00:43:08,509

And I think that that's a good one

where they like, they keep it in mind

00:43:08,509 --> 00:43:12,259

like it's meant, it's gonna age and

it's gonna taste different unless you

00:43:12,259 --> 00:43:16,289

do the like there's a, like a nitrous

tool or something where you can like

00:43:16,319 --> 00:43:19,529

replug it and like pump in an air.

00:43:20,114 --> 00:43:23,924

That seals it off, so like it doesn't

change flavors similar to what they

00:43:23,924 --> 00:43:25,864

do in like certain bottles of wine.

00:43:26,014 --> 00:43:29,259

Yeah, I don't have, yeah, yeah.

00:43:30,274 --> 00:43:33,604

Chris Guest: No, it definitely

opens up, which is cool and changes

00:43:33,604 --> 00:43:36,604

and I mean, there's some nights

where I'm like, I want that.

00:43:36,844 --> 00:43:37,024

boys: Yeah.

00:43:37,054 --> 00:43:37,834

Chris Guest: Or I want that.

00:43:38,434 --> 00:43:40,714

My wife hates it 'cause I'm

like, go pour me something.

00:43:41,009 --> 00:43:41,129

Right.

00:43:41,369 --> 00:43:43,409

She's like, I dunno what, pick anything.

00:43:44,044 --> 00:43:44,554

boys: Yeah.

00:43:45,004 --> 00:43:45,154

No.

00:43:45,154 --> 00:43:47,764

I have a friend who has a bourbon room

and he's like, you need to come over.

00:43:47,764 --> 00:43:48,364

And I'm like.

00:43:48,859 --> 00:43:54,229

Sir, I think I would be so overwhelmed

like a kid in a candy store.

00:43:54,229 --> 00:43:55,609

I'm like, I don't know what to pick.

00:43:55,759 --> 00:43:55,969

Yeah.

00:43:56,239 --> 00:43:56,389

Yeah.

00:43:56,389 --> 00:43:59,269

Like it all just looks good actually.

00:43:59,269 --> 00:44:00,949

Especially the people

that have bourbon rooms.

00:44:00,949 --> 00:44:03,799

Like you're not just getting shit that

you're gonna keep in the bourbon room.

00:44:03,859 --> 00:44:05,569

Like it's probably gonna be good.

00:44:05,599 --> 00:44:05,929

Chris Guest: Yeah.

00:44:06,949 --> 00:44:07,999

Well when I get mine finished,

00:44:08,089 --> 00:44:08,329

boys: yeah.

00:44:08,389 --> 00:44:10,129

Chris Guest: Well why you

guys over do a podcast there?

00:44:10,129 --> 00:44:10,729

boys: That's perfect.

00:44:10,969 --> 00:44:12,859

Ooh, we can do a legit podcast.

00:44:12,859 --> 00:44:15,709

Chris Guest: It's much darker though

'cause it's, we're gonna go with probably.

00:44:16,579 --> 00:44:18,679

A very dark, either green or blue.

00:44:19,189 --> 00:44:19,459

boys: Okay.

00:44:19,459 --> 00:44:20,659

Chris Guest: And just get that like,

00:44:21,439 --> 00:44:21,679

boys: yeah.

00:44:21,739 --> 00:44:22,039

Chris Guest: Right.

00:44:22,039 --> 00:44:24,559

Not dungeon feel, but that

just lounge type of lounge.

00:44:24,739 --> 00:44:25,279

Cozy.

00:44:25,939 --> 00:44:29,659

boys: I am always like, 'cause I, me and

my wife go back and forth, like we send

00:44:29,659 --> 00:44:31,579

videos of like, what room would you pick?

00:44:31,969 --> 00:44:38,539

I think a deeper green with like

dark wood accents around it.

00:44:38,569 --> 00:44:38,719

Mm-hmm.

00:44:38,725 --> 00:44:38,735

Mm-hmm.

00:44:39,919 --> 00:44:41,059

Gives more to like a.

00:44:41,479 --> 00:44:47,659

Cozier vibe, whereas I feel like the

deep blue sometimes just doesn't do it.

00:44:47,899 --> 00:44:48,679

But that's for me.

00:44:48,769 --> 00:44:49,069

Chris Guest: Yeah.

00:44:49,159 --> 00:44:50,449

boys: I'm excited to see what you go with.

00:44:50,539 --> 00:44:53,599

Chris Guest: I think that's the,

we're leaning towards that green.

00:44:53,779 --> 00:44:54,049

boys: Yeah,

00:44:54,079 --> 00:44:57,919

Chris Guest: because yeah, we've got, you

know, the, the leathers and browns and,

00:44:58,429 --> 00:45:01,579

boys: and the, the liquor in

the back shoots off like a

00:45:01,579 --> 00:45:06,619

brown and like a, a honey color,

which makes it, which pops more

00:45:06,649 --> 00:45:07,009

Chris Guest: right.

00:45:07,304 --> 00:45:10,274

boys: especially in pictures

with the green and true.

00:45:10,664 --> 00:45:10,874

Chris Guest: Yep.

00:45:11,474 --> 00:45:14,984

boys: So, but yeah, I want to

say thank you for coming out.

00:45:15,194 --> 00:45:15,764

Chris Guest: No, absolutely.

00:45:15,764 --> 00:45:18,064

I'm glad you guys sent me

the message and invited me.

00:45:18,124 --> 00:45:19,804

boys: Yeah, definitely appreciate it.