WEBVTT 00:00.291 --> 00:05.057 [SPEAKER_01]: Barrow Crass Barrett's is known for blending sourced whiskey at a very high level. 00:05.718 --> 00:10.564 [SPEAKER_01]: Today we're going to review their new 12-year bourbon that's been finished in American oak. 00:11.105 --> 00:15.310 [SPEAKER_01]: And we want to find out, is it actually worth it if you want to know that stick around? 00:27.438 --> 00:37.244 [SPEAKER_00]: people of her barrel craft spirits before, but give us the load-down, calm story of what this company actually does because they do it and they do it really well. 00:37.344 --> 00:42.767 [SPEAKER_00]: Winding, blending bottles, blending different bourbons together to create just amazing products. 00:43.007 --> 00:49.713 [SPEAKER_01]: Yeah, so historically barrel crisper, it's just been kind of on the higher end and the premium whiskey range. 00:50.534 --> 01:04.987 [SPEAKER_01]: For a long time, you know, it seemed like everyone of their bottles was either 89, 99, 99, 99, 99, and I was facing some of the same problems that they were with the prideful goat because, you know, we're all buying barrels from the same barrel brokers. 01:05.007 --> 01:06.028 [SPEAKER_01]: We get the same emails. 01:06.088 --> 01:06.188 [SPEAKER_01]: We 01:06.748 --> 01:22.280 [SPEAKER_01]: You know, I'm sure they have more contacts than I did, but even still like, you know, there's only a certain amount that you can work without there And if you're trying to make something that you need, good special and you know all that stuff and reasonably price, it's tough And they came out with that barrel foundation. 01:22.560 --> 01:25.182 [SPEAKER_01]: Oh, yeah, there was like $55 and I fell in love with it. 01:25.222 --> 01:26.003 [SPEAKER_01]: I thought it was great 01:27.384 --> 01:34.769 [SPEAKER_01]: So, they've shown themselves to be individuals that know how to take ingredients, we'll say. 01:35.549 --> 01:39.712 [SPEAKER_01]: And put together a meal that's probably better than the average chef. 01:39.772 --> 01:41.193 [SPEAKER_01]: That's how I would describe it. 01:41.553 --> 01:46.637 [SPEAKER_01]: They're like a masterful chef when it comes to blending Linux variants. 01:47.197 --> 01:48.218 [SPEAKER_00]: That's interesting. 01:48.338 --> 01:52.103 [SPEAKER_00]: If you took like 10 chefs, you laid out all the same ingredients. 01:52.843 --> 01:57.629 [SPEAKER_00]: They could come up with different things and results, and like you said, I love how you put it. 01:57.949 --> 02:00.792 [SPEAKER_00]: Veral knows how to take this ingredients and make some pretty good stuff. 02:00.812 --> 02:02.054 [SPEAKER_01]: Makes up the special. 02:02.074 --> 02:04.036 [SPEAKER_01]: They do a lot of neat finishes. 02:04.056 --> 02:06.419 [SPEAKER_01]: They do some specialty products that 02:08.000 --> 02:15.688 [SPEAKER_01]: Um, but yeah, I mean, that's like the overall thing and so they, they resets me, um, for clarity, we did not pay for this bottle. 02:15.708 --> 02:17.730 [SPEAKER_01]: This is a media bottle, they gave it to me. 02:18.050 --> 02:24.576 [SPEAKER_01]: And so if that makes you think like all this guy can't be objective, then feel free to ignore everything that I say. 02:25.837 --> 02:35.185 [SPEAKER_01]: So this one a little bit higher aid statement than we've been able to see in the past and I think that's a direct reflection of the shift in the market. 02:35.285 --> 02:42.071 [SPEAKER_00]: Yeah, I think you're starting to see that a little bit more I think with brands and not just in the whiskey industry, but everywhere. 02:42.271 --> 02:48.396 [SPEAKER_00]: It was just creeping up prices because unfortunately that's just where we're at inflation and everything like that with the markets changing. 02:49.077 --> 02:51.439 [SPEAKER_00]: People are having to spend more to make more. 02:51.659 --> 02:57.525 [SPEAKER_01]: right and what you were seeing in the past is like people who were sitting on barrels that were 12 years old. 02:58.206 --> 03:10.618 [SPEAKER_01]: They wanted some astronomical price so like if you were barrel craft spirits and you acquired those barrels say three years ago you might have had to release this product at $350 just to make a normal profit margin. 03:10.878 --> 03:11.178 [SPEAKER_01]: right. 03:11.958 --> 03:17.740 [SPEAKER_01]: But now we're starting to see some higher age barrels available because people that used to be real greedy and they'd sit on them. 03:18.160 --> 03:23.402 [SPEAKER_01]: They're starting to realize like oh no prices are dropping let's go ahead and look where they get it for now. 03:23.982 --> 03:33.666 [SPEAKER_01]: And so we may see some higher age stated products available because when they were when they were developing, I'm pointing over here because the bottles right over there. 03:33.686 --> 03:36.446 [SPEAKER_01]: But when they were developing the foundation, 03:38.347 --> 03:43.890 [SPEAKER_01]: the oldest that they, or the youngest that was in there, I think was five and a half years or something like that. 03:43.910 --> 03:46.331 [SPEAKER_01]: And so it's good to see some higher aid statements in here. 03:46.531 --> 03:48.331 [SPEAKER_00]: So do we know where this is source from? 03:48.912 --> 03:51.793 [SPEAKER_00]: Like where are they, where are they getting these in Korean and says she was like? 03:51.893 --> 03:53.154 [SPEAKER_01]: So that is a good question. 03:53.214 --> 03:56.115 [SPEAKER_01]: So anytime you have that, let me get into your reading for you. 03:56.135 --> 04:00.817 [SPEAKER_01]: You can, you can look on the back label and it will tell you the states of distillation. 04:01.617 --> 04:08.800 [SPEAKER_00]: Um, bottled in Louisville, but that doesn't mean that it was, uh, the still right up here can still be Kentucky and Indiana and Tennessee. 04:09.080 --> 04:09.460 [SPEAKER_01]: Okay. 04:09.480 --> 04:12.541 [SPEAKER_01]: So, um, almost certainly in G. P. Right. 04:13.021 --> 04:23.945 [SPEAKER_01]: Uh, almost certainly, almost certainly Dickle and then Kentucky could be anything, but most likely it's, it's, it's Bart, it's, uh, no Bart sounds not, 04:30.587 --> 04:32.608 [SPEAKER_01]: 1792 Barton 1792. 04:32.688 --> 04:33.768 [SPEAKER_01]: No, okay. 04:33.788 --> 04:34.668 [SPEAKER_00]: That was the good bar stuff. 04:34.708 --> 04:43.470 [SPEAKER_01]: Yeah, yeah, they they don't have any 12-year-old But the most likely call break normally for a high-age Kentucky is usually 1792. 04:43.810 --> 04:45.531 [SPEAKER_01]: Okay Barton 1792. 04:45.931 --> 04:54.253 [SPEAKER_01]: So all right, so the subject of this video is is this 12-year-old worth it We have a couple other 12 years out here, but let's take it into it 04:57.132 --> 04:59.734 [SPEAKER_00]: Um, it has been cracked, but it has not been sipped. 04:59.834 --> 05:00.114 [SPEAKER_00]: Yeah. 05:00.294 --> 05:01.795 [SPEAKER_00]: So we're gonna. 05:01.815 --> 05:02.376 [SPEAKER_01]: That is ice. 05:02.516 --> 05:03.756 [SPEAKER_01]: I sipped it last week when it. 05:03.796 --> 05:04.217 [SPEAKER_01]: What? 05:04.517 --> 05:04.937 [SPEAKER_01]: Yes. 05:05.598 --> 05:05.998 [SPEAKER_01]: Cheater. 05:06.558 --> 05:08.600 [SPEAKER_01]: Well, I was simply going to wait for it. 05:08.660 --> 05:11.321 [SPEAKER_01]: I was on a team's call and I needed something. 05:11.341 --> 05:12.402 [SPEAKER_01]: And he's closest. 05:12.422 --> 05:13.803 [SPEAKER_00]: It was closest bottle in reach. 05:14.023 --> 05:16.444 [SPEAKER_01]: Yeah, that's all it's got to happen. 05:17.004 --> 05:24.827 [SPEAKER_01]: I had carried it up here, and I was on a team's call, and it was with somebody that I do work with, but they're also a buddy of mine. 05:25.287 --> 05:32.050 [SPEAKER_01]: And it was my last team's call of the day, and the transition had happened where we were just kind of BS and, you know, it wasn't really about working anymore. 05:32.390 --> 05:34.591 [SPEAKER_01]: And I was like, oh, crack this open, suit of taste like. 05:35.251 --> 05:36.632 [SPEAKER_01]: So I didn't try much. 05:36.712 --> 05:39.433 [SPEAKER_00]: One thing I noticed about this topper is this thing is like, 05:40.371 --> 05:41.412 [SPEAKER_00]: solid. 05:41.452 --> 05:42.092 [SPEAKER_00]: Pretty legit. 05:42.112 --> 05:44.133 [SPEAKER_00]: Is that like titanium or something? 05:44.173 --> 05:44.674 [SPEAKER_00]: I don't know. 05:44.954 --> 05:45.334 [SPEAKER_01]: I don't know. 05:45.374 --> 05:46.395 [SPEAKER_01]: Maybe it's definitely a metal. 05:46.515 --> 05:47.435 [SPEAKER_01]: It could be a bit worse. 05:47.536 --> 05:48.476 [SPEAKER_01]: We don't know. 05:48.536 --> 05:49.357 [SPEAKER_01]: We should add it later. 05:53.239 --> 05:53.899 [SPEAKER_01]: What are you doing? 05:54.840 --> 05:57.962 [SPEAKER_01]: Oh, I'm testing my new whiskey glass that I had designed. 05:58.602 --> 05:58.923 [SPEAKER_01]: Why? 06:00.183 --> 06:03.206 [SPEAKER_01]: Well, there's a company out there that's a real Karen. 06:04.187 --> 06:05.489 [SPEAKER_01]: And she threatened to sue us. 06:05.929 --> 06:06.350 [SPEAKER_01]: Really? 06:06.490 --> 06:06.750 [SPEAKER_01]: Yes. 06:07.651 --> 06:08.032 [SPEAKER_01]: Yeah. 06:08.192 --> 06:13.017 [SPEAKER_01]: So we had been producing some traditional tulipshape whisky glasses. 06:13.137 --> 06:13.598 [SPEAKER_01]: Oh, yes. 06:14.178 --> 06:15.139 [SPEAKER_01]: We never used the name. 06:15.380 --> 06:16.000 [SPEAKER_01]: Right. 06:16.020 --> 06:18.663 [SPEAKER_01]: But they claimed to own the shape of the glass. 06:19.364 --> 06:21.827 [SPEAKER_01]: And since I'm just a little guy, I couldn't fight. 06:22.167 --> 06:22.407 [SPEAKER_01]: Right. 06:22.467 --> 06:24.248 [SPEAKER_01]: But do you know what that motivated us to do? 06:24.408 --> 06:24.768 [SPEAKER_01]: What? 06:25.008 --> 06:29.489 [SPEAKER_01]: To go out and design a glass that was actually made for high proof American spirits. 06:29.729 --> 06:36.951 [SPEAKER_01]: So the company that had the problem with us, their glass was originally designed for low proof scotch whiskey. 06:37.031 --> 06:37.651 [SPEAKER_01]: Okay. 06:37.791 --> 06:39.371 [SPEAKER_01]: 80, 86 proof that type of thing. 06:39.651 --> 06:40.731 [SPEAKER_01]: And you know what I'd noticed? 06:41.092 --> 06:45.152 [SPEAKER_01]: Every time I would know is a really high proof high quality. 06:45.473 --> 06:47.193 [SPEAKER_01]: Oh, spirit in the United States. 06:47.373 --> 06:47.633 [SPEAKER_01]: Yeah. 06:47.733 --> 06:48.513 [SPEAKER_01]: Out of this glass. 06:48.633 --> 06:49.534 [SPEAKER_01]: All I got was ethanol. 06:49.574 --> 06:50.034 [SPEAKER_01]: Yeah. 06:51.594 --> 06:55.778 [SPEAKER_01]: And so, we went out and we designed this glass that's actually designed for those higher proof spirits. 06:56.359 --> 07:02.985 [SPEAKER_01]: And I'm so confident in this glass that if anybody were to go to our website and buy one, I'm offering a money-back guarantee. 07:03.425 --> 07:03.785 [SPEAKER_01]: Wow. 07:04.206 --> 07:12.053 [SPEAKER_01]: If you get that glass to your house and you find yourself one of these traditional two-loop shape glasses and you know the high proof spirits side by side, you can't tell the difference. 07:12.394 --> 07:13.875 [SPEAKER_01]: I will gladly give you your money-back. 07:14.135 --> 07:22.659 [SPEAKER_00]: So, what you're saying is they can really stick it to the Karen and support the little guy by going to berbimrilltalk.com and ordering one of these with absolutely no risk. 07:22.679 --> 07:25.680 [SPEAKER_00]: They can get their money back if they don't prefer it, nosing it to the other. 07:26.060 --> 07:30.342 [SPEAKER_01]: Absolutely, and if you love small business and you like sticking it to Karen, that's the way to go. 07:30.842 --> 07:33.464 [SPEAKER_00]: Stick it to Karen, berbimrilltalk.com, cheers. 07:38.514 --> 07:43.376 [SPEAKER_01]: All right, so barrel crass variance 12 year age stated, uh, what was the proof on this? 07:43.436 --> 07:44.336 [SPEAKER_00]: I couldn't get it. 07:44.356 --> 07:45.597 [SPEAKER_00]: Hang on. 07:45.837 --> 07:53.720 [SPEAKER_01]: It was one, 13.4, that's a proof, 13.4, 750 ML bottle, what's the SRP on this one? 07:54.580 --> 07:56.521 [SPEAKER_01]: Sorry, let's take so good. 07:56.841 --> 07:58.361 [SPEAKER_00]: Oh, you like it, okay. 07:58.782 --> 08:05.424 [SPEAKER_00]: MSRP, uh, there's, there's a variety of, prices on prices out there, so it's really hard to tell, 08:08.025 --> 08:09.305 [SPEAKER_01]: Yeah, I looked it up, I think. 08:09.465 --> 08:12.266 [SPEAKER_01]: I think on the website, it said it was $159.99. 08:12.366 --> 08:14.127 [SPEAKER_01]: Okay, so what's the easiest? 08:14.167 --> 08:16.147 [SPEAKER_01]: But I saw some prices a little bit higher. 08:16.167 --> 08:20.328 [SPEAKER_01]: Yeah, shit, I saw it, I took a sip and it, like, totally. 08:20.348 --> 08:27.770 [SPEAKER_01]: All right, no thing, I mean, the ethanol is coming out for 1, 1, 13, right? 08:27.890 --> 08:34.352 [SPEAKER_01]: Even an amazing glass is, I am getting a little bit of ethanol, but there's a lighter fruit note in there. 08:35.561 --> 08:40.472 [SPEAKER_01]: That's, that's, uh, I'm just sticking out, I just, it's more. 08:40.512 --> 08:43.158 [SPEAKER_00]: I can't get, I don't know what's happening today, but every. 08:43.599 --> 08:44.561 [SPEAKER_00]: Everything tastes good. 08:44.802 --> 08:45.924 [SPEAKER_00]: It's so good right now. 08:46.571 --> 09:15.679 [SPEAKER_01]: You just, you just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- You just come back from the tomato- 09:16.592 --> 09:18.834 [SPEAKER_01]: Like, I have dryer sheet or something. 09:18.854 --> 09:21.856 [SPEAKER_01]: There's something that's like a floral note. 09:21.956 --> 09:22.897 [SPEAKER_01]: Get a little downing on it? 09:23.017 --> 09:24.398 [SPEAKER_01]: Yeah, like a little bit of downy. 09:24.878 --> 09:25.199 [SPEAKER_01]: Okay. 09:25.239 --> 09:27.440 [SPEAKER_01]: Which I'm a huge fan of, but it's like a floral note. 09:27.480 --> 09:29.622 [SPEAKER_00]: I've never gotten downing on a nose before, but that's. 09:29.782 --> 09:37.728 [SPEAKER_01]: I'm not sure it's downy specifically, but it's like, it's like a floral note that you would get in your laundry fabric softener or something like that. 09:37.788 --> 09:38.008 [SPEAKER_01]: Yeah. 09:38.989 --> 09:39.830 [SPEAKER_01]: Could be a tight pod. 09:39.910 --> 09:41.051 [SPEAKER_01]: It could, yeah, don't eat them. 09:41.911 --> 09:43.433 [SPEAKER_01]: Or do, and clear out the gene pool. 09:46.261 --> 09:49.783 [SPEAKER_01]: I think we take all safety levels off of everything and clear our jean pull out. 09:50.804 --> 09:51.965 [SPEAKER_01]: Okay, you know what I'm saying? 09:52.025 --> 09:53.266 [SPEAKER_01]: Yeah, that's a good idea. 09:53.306 --> 09:53.946 [SPEAKER_01]: All right, here we go. 09:55.207 --> 09:55.527 [SPEAKER_01]: Palette 09:56.481 --> 09:57.901 [SPEAKER_01]: When do you taste them? 09:57.921 --> 10:08.504 [SPEAKER_00]: I cannot get past the freaking Mac truck of a, I was carrying a load of dark cherries that hit me in the face as I started drinking this and it's so delightful. 10:08.844 --> 10:09.804 [SPEAKER_00]: I love dark cherry. 10:09.944 --> 10:10.104 [SPEAKER_01]: Yeah. 10:10.124 --> 10:11.085 [SPEAKER_01]: That is mighty. 10:11.125 --> 10:12.025 [SPEAKER_01]: That is mighty. 10:12.085 --> 10:14.346 [SPEAKER_00]: Back to like some good old stag juniors. 10:14.466 --> 10:14.766 [SPEAKER_00]: Yeah. 10:15.446 --> 10:18.507 [SPEAKER_00]: Man, this stuff has got that going on. 10:18.767 --> 10:21.587 [SPEAKER_01]: I'm more in the caramelized wood sugar direction. 10:21.607 --> 10:23.628 [SPEAKER_01]: I'm tasting a little more toffee probably. 10:24.308 --> 10:32.215 [SPEAKER_01]: I think Caramel would be too light of a description for this because it's a little bit of a darker caramelization of the sweatshirt. 10:32.235 --> 10:34.057 [SPEAKER_01]: So I'm going I'm going to vibe it with that. 10:34.177 --> 10:35.058 [SPEAKER_01]: I'm mostly Toffee. 10:35.078 --> 10:36.259 [SPEAKER_01]: I'm tasting some spice. 10:36.479 --> 10:39.482 [SPEAKER_01]: I'm not really getting that that floral note on the palette. 10:40.162 --> 10:41.223 [SPEAKER_01]: Are you getting the dark cherry though? 10:41.984 --> 10:44.967 [SPEAKER_00]: Or is that just me like that pie feeling dark cherry? 10:46.522 --> 10:49.924 [SPEAKER_00]: and grandma used to use it, it's some cherry pie deal. 10:50.204 --> 10:52.185 [SPEAKER_01]: For me, it's just mostly caramelized wood sugars. 10:52.205 --> 10:53.626 [SPEAKER_00]: I'm not getting a lot of the same thing. 10:53.706 --> 10:56.668 [SPEAKER_01]: I'm not getting a lot of distinct fruit on this one. 10:56.868 --> 10:57.568 [SPEAKER_00]: But that's okay. 10:57.709 --> 10:58.209 [SPEAKER_00]: That's okay. 10:58.409 --> 10:58.829 [SPEAKER_01]: That's okay. 10:58.849 --> 11:00.250 [SPEAKER_01]: This can happen even though. 11:00.270 --> 11:00.810 [SPEAKER_00]: Let's clarify. 11:00.830 --> 11:01.831 [SPEAKER_00]: He is the professional. 11:02.211 --> 11:05.533 [SPEAKER_00]: This is my, my lollia system. 11:05.973 --> 11:07.494 [SPEAKER_00]: Let me, let me be clear. 11:07.634 --> 11:07.994 [SPEAKER_00]: I did. 11:08.535 --> 11:08.835 [SPEAKER_00]: I did. 11:09.415 --> 11:11.917 [SPEAKER_00]: I'm getting seriously dark cherry firm. 11:12.697 --> 11:12.977 [SPEAKER_00]: years. 11:13.258 --> 11:14.539 [SPEAKER_01]: I'm a lot of professional. 11:14.759 --> 11:15.059 [SPEAKER_01]: Okay. 11:15.179 --> 11:17.781 [SPEAKER_01]: I had a camera and no one could stop me from recording. 11:18.142 --> 11:23.706 [SPEAKER_01]: That's the reason why I'm on your screen and you're not because you did that start recording and start recording. 11:23.726 --> 11:24.307 [SPEAKER_01]: Yeah, that's it. 11:24.827 --> 11:26.249 [SPEAKER_01]: I have no formalized training. 11:26.489 --> 11:29.812 [SPEAKER_01]: No one designated me as someone who knows what I'm talking about. 11:30.412 --> 11:32.514 [SPEAKER_01]: I am just here having fun and sharing it with you. 11:33.154 --> 11:33.675 [SPEAKER_01]: How do you feel 11:40.980 --> 11:42.421 [SPEAKER_01]: Okay, all right. 11:42.481 --> 11:54.749 [SPEAKER_01]: There is like a little bit of that something like that, but no, but it's like, it's more like sugar forward That's tasting like like a fruit flavored sugar. 11:55.209 --> 11:55.930 [SPEAKER_00]: If that makes sense. 11:56.110 --> 12:03.515 [SPEAKER_01]: Yeah, but I mean the caramelization with this oak finishing It's like you're gonna taste a lot of sweet sugar. 12:03.535 --> 12:05.977 [SPEAKER_00]: Yeah, like if you hate a pack of sweet tarts and then like 12:06.898 --> 12:14.079 [SPEAKER_01]: 30 minutes later you still have that little bit of a alright now that I tasted it I can I can taste this return and you know what it is It's the dickle 12:15.338 --> 12:15.738 [SPEAKER_01]: Deko? 12:15.979 --> 12:16.419 [SPEAKER_01]: Deko? 12:16.819 --> 12:18.220 [SPEAKER_01]: Now I can taste the Deko. 12:19.281 --> 12:22.984 [SPEAKER_01]: Anytime I put Deko in my mouth, I know I have a Deko in my mouth. 12:23.125 --> 12:24.886 [SPEAKER_00]: And it tastes like sweet tarts to him. 12:25.066 --> 12:26.668 [SPEAKER_01]: Yeah. 12:26.728 --> 12:28.509 [SPEAKER_01]: It usually, you know what it normally tastes like. 12:29.210 --> 12:34.954 [SPEAKER_01]: It's still in vitamins, which is, you know, in that direction, it's like a chalky, like fruity flavor. 12:36.456 --> 12:39.839 [SPEAKER_01]: But no, you know what I'm getting? 12:39.919 --> 12:41.960 [SPEAKER_00]: Which is probably real similar to sweet tarts now. 12:42.000 --> 12:43.121 [SPEAKER_00]: I'm thinking three things. 12:44.162 --> 12:51.048 [SPEAKER_00]: You know those fundips where you have that white thing that you've like stick down in the Almost said that that's the flavor. 12:51.128 --> 12:55.211 [SPEAKER_01]: I thought pixie stick and I was like no because pixie sticks are too bold Too about too much. 12:55.271 --> 12:58.874 [SPEAKER_00]: Yeah, but this is like that little white thing No white that's the best part to eat. 12:58.994 --> 13:03.818 [SPEAKER_00]: Yeah, yeah, yeah, and you're just eating on that and then you dip it in the Yes, that's what it is. 13:03.858 --> 13:10.483 [SPEAKER_01]: Yeah, so they did a good see this is a great example of somebody judiciously using the 13:13.585 --> 13:22.587 [SPEAKER_01]: I don't want to say extreme, but unique flavor of dickle in a blend that makes it shine instead of it taking over. 13:22.787 --> 13:23.368 [SPEAKER_01]: Right, yeah. 13:23.528 --> 13:24.388 [SPEAKER_01]: So I think that's good. 13:24.608 --> 13:24.948 [SPEAKER_01]: All right. 13:25.708 --> 13:33.110 [SPEAKER_01]: So how would you rate this on a 100-point scale against all other whiskey's regardless of price or category? 13:33.570 --> 13:35.831 [SPEAKER_01]: Just flavor being 100 is perfect. 13:36.231 --> 13:37.731 [SPEAKER_01]: Brebin can't taste better than this. 13:42.210 --> 13:44.852 [SPEAKER_00]: So I haven't had a lot of barrel products. 13:44.872 --> 13:48.033 [SPEAKER_00]: I've had quite a few, but not as many as you probably. 13:48.494 --> 13:50.495 [SPEAKER_00]: This is probably one of the better ones I've had. 13:50.635 --> 13:51.455 [SPEAKER_00]: Okay. 13:51.615 --> 13:54.617 [SPEAKER_00]: So this is probably one of the best barrel products I've had. 13:55.177 --> 14:02.001 [SPEAKER_00]: If I were to put it on a 100-point scale against every bourbon I've ever tasted, I'd probably put it at a solid 88. 14:02.041 --> 14:02.161 [SPEAKER_00]: 88? 14:02.581 --> 14:04.162 [SPEAKER_00]: That's about where I'm at. 14:04.322 --> 14:04.503 [SPEAKER_00]: Yeah. 14:04.703 --> 14:05.343 [SPEAKER_01]: I'm about 88. 14:05.443 --> 14:08.685 [SPEAKER_00]: I think four reference, where is that now I'm creating nine year for you? 14:09.868 --> 14:11.710 [SPEAKER_00]: Like, just the basic nine years, probably a 90. 14:12.071 --> 14:13.492 [SPEAKER_01]: Okay, yeah. 14:13.532 --> 14:15.274 [SPEAKER_00]: Some of the secretals have been like mid-90s. 14:15.535 --> 14:16.215 [SPEAKER_00]: Okay, yeah. 14:16.656 --> 14:17.197 [SPEAKER_01]: Yeah. 14:17.617 --> 14:23.464 [SPEAKER_01]: I think I like this just slightly more than a non-frequent nine, not pre-9 for me, it'd probably be in the 86. 14:24.723 --> 14:25.643 [SPEAKER_00]: point range. 14:25.803 --> 14:26.684 [SPEAKER_00]: Well, turkey 101. 14:26.864 --> 14:28.344 [SPEAKER_01]: Sorry, Jim. 14:28.364 --> 14:29.865 [SPEAKER_01]: 81 is something like that. 14:29.905 --> 14:31.306 [SPEAKER_01]: So, you know, solid. 14:31.446 --> 14:34.527 [SPEAKER_01]: You, I think that, but not overly open, which is important for 12 years. 14:34.627 --> 14:35.047 [SPEAKER_00]: Exactly. 14:35.067 --> 14:38.048 [SPEAKER_00]: I think the more I sip on it, the more I let it just chill on the palate. 14:38.228 --> 14:41.650 [SPEAKER_00]: It's just maybe a little too much of the sweetness going on. 14:41.670 --> 14:41.870 [SPEAKER_01]: Yeah. 14:41.930 --> 14:44.531 [SPEAKER_00]: There's like, it kind of sticks in your, you know, after you eat. 14:45.271 --> 14:50.933 [SPEAKER_00]: something sweet, and you get that sugary flavor stuck in your mouth for a little while. 14:51.254 --> 14:55.315 [SPEAKER_00]: It's kind of getting a little bit of that, but great, great stuff. 14:55.575 --> 14:58.276 [SPEAKER_01]: All right, so buyer pass it at 160. 14:58.356 --> 14:58.717 [SPEAKER_00]: 160? 14:58.917 --> 14:59.557 [SPEAKER_00]: Mm-hmm. 14:59.637 --> 15:00.417 [SPEAKER_00]: Oh, man. 15:00.777 --> 15:04.319 [SPEAKER_00]: This would probably be one of the toughest decisions I've made at a liquor store. 15:04.939 --> 15:09.021 [SPEAKER_00]: So, like I've had you, and you're really good, but you're really expensive. 15:14.175 --> 15:14.555 [SPEAKER_00]: Yeah. 15:14.776 --> 15:15.256 [SPEAKER_00]: Passing. 15:15.656 --> 15:16.777 [SPEAKER_01]: Yeah. 15:16.977 --> 15:17.897 [SPEAKER_01]: So for me. 15:18.638 --> 15:19.698 [SPEAKER_01]: Sorry. 15:19.938 --> 15:20.479 [SPEAKER_01]: It's all right. 15:20.659 --> 15:20.999 [SPEAKER_01]: Listen. 15:21.139 --> 15:24.641 [SPEAKER_01]: For me, again, this is media bottle. 15:25.402 --> 15:36.548 [SPEAKER_01]: I would say if you use your whiskey collection as a library for people to develop their palettes and have experiences, it's not a terrible price. 15:37.568 --> 15:41.591 [SPEAKER_01]: If you were just looking to have a handful of bottles around that you 15:42.511 --> 15:44.211 [SPEAKER_01]: want to have a sip up from time to time. 15:44.832 --> 15:45.392 [SPEAKER_01]: It went 60. 15:45.432 --> 15:46.072 [SPEAKER_01]: This is a pass. 15:46.252 --> 15:54.134 [SPEAKER_00]: And I'm at the place in my whiskey life where there are probably five bottles in all history that I'd tell you one, 64. 15:54.194 --> 15:55.974 [SPEAKER_01]: You know what I mean? 15:56.474 --> 16:03.436 [SPEAKER_00]: Like if I can go find a really good high proof, like great bourbon for 50 bucks on the shelf. 16:03.516 --> 16:04.956 [SPEAKER_00]: I'm going to do that every time. 16:05.196 --> 16:08.657 [SPEAKER_00]: Because I don't have a huge collection that I'm just trying to get a bunch of bottles to like, 16:09.017 --> 16:10.858 [SPEAKER_00]: you know, have a variety for people to try. 16:11.478 --> 16:12.919 [SPEAKER_00]: So that's why I'm passing. 16:12.939 --> 16:14.839 [SPEAKER_00]: I'm not passing because it doesn't taste good. 16:15.820 --> 16:17.400 [SPEAKER_00]: The taste isn't worth 160. 16:17.420 --> 16:18.341 [SPEAKER_00]: That's not why I'm passing. 16:18.841 --> 16:25.444 [SPEAKER_00]: I'm passing because for my collection and for what I prefer to drink on a regular basis, I could find 16:26.544 --> 16:28.905 [SPEAKER_00]: two other bottles to fit this budget that I'd rather have. 16:29.185 --> 16:31.606 [SPEAKER_01]: Yeah, yeah, that's about where I am at. 16:31.926 --> 16:42.989 [SPEAKER_01]: I mean, I'm trying to be more cautious of how I spend my money to be honest if I didn't have a bottle this and they sent me a sample and I had the chance to pay 164 and I'd probably pass. 16:43.389 --> 16:45.710 [SPEAKER_00]: No, but it's not a hundred bucks would you pass? 16:46.855 --> 16:50.677 [SPEAKER_00]: And 100 bucks it's starting to become questionable because I think I bought it on both. 16:50.717 --> 16:59.683 [SPEAKER_01]: Yeah, yeah, I mean, you're starting, once you get below $10 per year of age, you know, you start to say, okay, there's a little bit of value, right? 17:01.064 --> 17:06.847 [SPEAKER_01]: And so yeah, I feel like it once, you know, I probably ended up passing where I'm at right now. 17:07.247 --> 17:09.028 [SPEAKER_01]: Two years ago, the answer would have been, 17:10.449 --> 17:13.771 [SPEAKER_01]: I'm just gonna buy one and I'm not gonna back it up. 17:14.152 --> 17:37.867 [SPEAKER_00]: I'm probably not gonna replace it I just want to make sure that I have one now with my more conservative whiskey budget I probably ring this in past yeah, so I'm the same way now if you love this kind of content and you want to support the channel There's there's a few ways you can do that the easiest thing you can do to support us is just like subscribe and ring the bell Right just just do those few things right now and that supports us But if you want to go a little step before it be on that 17:38.447 --> 17:41.168 [SPEAKER_00]: We have Patreon options that fit every single budget. 17:41.388 --> 17:47.911 [SPEAKER_00]: The names you see on the screen right now are the top three tiers But there are tons of options tons of packages again to fit any budget. 17:47.951 --> 17:56.135 [SPEAKER_00]: So go check that out We also have some incredible whiskey merch created by whiskey lovers for whiskey lovers at Birb and realtalk.com. 17:56.175 --> 17:57.415 [SPEAKER_00]: It's all customizable. 17:57.715 --> 17:58.716 [SPEAKER_00]: We've got lasers. 17:58.736 --> 17:59.736 [SPEAKER_00]: We've got printers. 17:59.756 --> 18:04.158 [SPEAKER_00]: We got all kinds of stuff to customize Merch specifically for you. 18:04.218 --> 18:05.919 [SPEAKER_00]: So even if you're just looking for 18:07.200 --> 18:08.700 [SPEAKER_00]: Great accessories to give us gifts. 18:08.720 --> 18:16.725 [SPEAKER_00]: That's an option, but if you're if you run a whiskey group or you want to have your own logo Your business logo put on some glasses or whatever. 18:17.005 --> 18:17.846 [SPEAKER_00]: We can do all of that stuff. 18:17.866 --> 18:19.287 [SPEAKER_00]: So good a bourbon roll dot dot dot dot So go to bourbon roll talk. 18:19.307 --> 18:29.593 [SPEAKER_00]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha 18:32.313 --> 18:33.494 [SPEAKER_00]: I'm gonna get a minute and two on. 18:33.994 --> 18:38.416 [SPEAKER_00]: So, if you're looking for something like that for your business, go to BirbendRillTalk.com. 18:38.637 --> 18:40.678 [SPEAKER_00]: And if you have questions, shoot us a message. 18:40.758 --> 18:43.379 [SPEAKER_00]: We would love to work with you on some customized goods. 18:43.459 --> 18:49.583 [SPEAKER_00]: Now, the last way you can support my world here, Randy, is a real estate agent in not only Houston, 18:50.163 --> 18:53.245 [SPEAKER_00]: Not only Dallas, but now Austin Texas as well. 18:53.265 --> 19:07.433 [SPEAKER_00]: So if you're in any of those markets and you're looking to buy sell or invest, this is the guy you want to reach out to because not only is he knows the craft, he knows what he's doing, but he's also given away epic closing gifts in the form of really expensive whiskey bottles. 19:07.633 --> 19:11.895 [SPEAKER_00]: So if you're looking for investing in real estate in any of those areas, go hit him up. 19:12.215 --> 19:16.718 [SPEAKER_00]: Now Randy, tell us what this channel's all about and why these people would want to support. 19:17.240 --> 19:26.206 [SPEAKER_01]: Well, obviously we talk a lot about whiskey, but we also care immensely about people in community connection, and that's really what whiskey is good for, right? 19:26.386 --> 19:26.827 [SPEAKER_01]: Absolutely. 19:27.627 --> 19:35.413 [SPEAKER_01]: Trying to find a way to help people connect became a personal mission of mine after I lost my brother just so excited 2014, and I saw how he was missing. 19:36.313 --> 19:38.355 [SPEAKER_01]: social connections that keep us bound to this world. 19:39.056 --> 19:50.188 [SPEAKER_01]: And I was getting involved in the whiskey enthusiast world and I saw how whiskey was a great conduit to bring people together and I thought maybe if I can get you connected to whiskey the whiskey do the rest of the job and get you connected to others. 19:50.248 --> 19:52.010 [SPEAKER_01]: So we started this podcast and 19:52.210 --> 19:57.795 [SPEAKER_01]: and we ended up starting bourbon real talk community, which is a free Facebook base whiskey enthusiast community. 19:58.095 --> 19:58.636 [SPEAKER_01]: You go join. 19:58.856 --> 20:00.437 [SPEAKER_01]: It's absolutely free. 20:00.777 --> 20:03.139 [SPEAKER_01]: There's great stuff going on in there and great community. 20:04.280 --> 20:11.747 [SPEAKER_01]: But we knew we needed to do that because we saw some negativity online that you know is definitely interfering with the 20:12.307 --> 20:35.759 [SPEAKER_01]: base mission of this channel because people are being hateful the strangers and We realize not only should we have a space that doesn't have any of that But we also realize that if those people can show hate to a stranger online There's nothing that keeps us from loving a stranger online, and that's why we end every episode the same way And that's this if you woke up this morning and you're unsure whether or not anyone loved you just know that we love you And we'll see you next time. 20:35.859 --> 20:36.180 [SPEAKER_01]: I'm Barbara. 20:36.200 --> 20:36.840 [SPEAKER_01]: We'll talk cheers