512. Everything You Didn't Know About Four Roses Single Barrels

It's been a week of Mondays but the weekend's here Dust on my boots and a smile with my beard Neons humming low where the nose our name Same old bar stools but it never feels the same We raise a glass to the miles we've made To the stories told and the dues we've paid Amber light in a crystal glow A little burnin' Where the good times roll Passing bottles like a piece of soul Every pore's a memory, every sip a spark Lighting up the night in the Kentucky dirt Ain't no mail, just the ties we've sewn On the long winding bourbon

All right, listeners, fellow roadies and longtime fans, we're so glad to have you back on the bourbon road once again. The bourbon road podcast is always excited to have our listeners tuning in for another great show. Todd, we've got a great show tonight.

Yes, we do. We've got some guests tonight. We've got three guests. This might be. The biggest recording, or Todd the biggest recording, have you done five before? We've done eight before. Eight? Oh, that's right. We've done eight before.

We used to have a much bigger recording device than we've done up to eight people before. Yeah, kind of crazy. They had to share mics, but we're sharing mics tonight.

Yeah.

It'll be all right. So who we got with us? All right. We're going to we're actually going to go around and do introductions. Is that all right, folks? This is we always tell our listeners when you come to town, make sure you reach out to Todd or Jim and let us know you're in town because You might just make it on the show.

Yeah, that will just drag you on the show.

We got three fellows here that are coming from out of town, out of state. They're here to tour the Bourbon Trail, eat good food, smoke good cigars, just have a guy's kind of extended weekend. And one of them has been on the show before. One of them is one of our discount sponsors. We'll start with you.

Welcome to the Bourbon Road, Stanton. This is Stanton Holder with Statiki Cigars Company, and we're here and having a great time with Jim. It's going to be a great time.

All right. Good to have you here again. I think this is your second or third show, right? Second. Second. Okay. Well, you're getting the hang of it.

Yeah. All right. I have three more and you get to bring us in the second half. So you've been warned.

All right. Who do we have next?

Hi, my name is Charles Mellon from St. Petersburg, Florida. Visiting here with Stanton and Jim and just having a great time actually tasting some incredible whiskies and learning how much I really do need to learn about whiskies.

Yeah. And you're also a new roadie and supporter of the Firm and Road podcast.

Brand new roadie and excited to learn some stuff.

Awesome. And for the record, we didn't make him sign up to be on the show. No, he didn't. No, absolutely.

100% my choice. That's right. This is Lenny LaRusso from Americas, Georgia, down here making new friends and learning all that I can about bourbon. And yes, I'm a new roadie and a supporter.

Awesome. Yeah. So you're from Americas, Georgia. That's the home of 13 Colony Whiskey. So they're in your backyard. This is true. All right.

All right, so Todd, what do you have in store for us tonight? Well, since Stanton's coming, I had to bring out the roses, so to speak. And funny enough, that's one of his favorite brands. So what we've got tonight are some of the new single barrels that they've been releasing. There's always the original single barrel recipe and You know, we just never touched on the new ones. They've got the red label that kind of differentiates them from their original OG. So yeah, so we're going to dive in.

Do you think they kind of fly under the radar a little bit on the Bourbon Road? Does it seem like Four Roses doesn't get the attention they should?

Well, you know, they don't have a lot of LEs, but we did do the comparison with our good friend Jeff Wack that one time with the small batch limited editions. And, but yeah, I mean, They're an icon.

I mean, they are an icon. They're a very historic distillery. It wasn't always Four Roses, but Four Roses has a lot of years in their history. But that distillery itself has been there on that site since the 1800s. Yeah.

And it's one of those that's gone through a lot of travails. I mean, they were one of those that almost disappeared from the States. I mean, all their bottles were going over to Japan for years and years. It was a Japanese darling for a while. And it still kind of is a little bit. I think it is. That and wild turkey.

That's true. All right. So what's first on the tasting mat tonight?

So like I said, this is the OG single barrel. This has the Brown label. And unbeknownst to probably some out there, this is the OBSV recipe. And we're going to explain that a little bit, because there's basically only two of those four letters that you really need to know. Because the O stands for Distilled at Lawrenceburg, Kentucky at Four Roses, of course. And that S being the third letter just stands for Straight Bourbon Whisky. Those two are Until they throw us a curveball.

Until they throw us a curveball. So really, when you're getting totally confused in the brain about what's what on all the OES, OES, whatever it is, you can drop the first and third letters and just focus on two and four.

Yes. I had to do some, you make me do math again. It's very simple math, but we did just have some big stakes. So B for folks out there, that is the high rye mash bill using, I was wrong, 60% corn, 35% rye. I think I said 65, 30. And 5% malted barley. The V is their yeast for this particular single barrel. And it's known as their delicate fruit yeast strain, which highlights subtle floral notes, pear, apricot, and creamy vanilla is what they're shooting for with this recipe.

So they're telling you the tasting notes to call out folks. Don't pay attention to it. That's right. Cause it doesn't always pan out like that. That's right. And you just had steak and baked potato. So I don't know what it's going to taste like tonight. It smells lovely. I do know that. I've been nosing it for a little bit.

Now, Stanton, you being a big Four Roses guy, do you have a particular recipe or you just like their products in general?

I like all their products quite, quite in general. I'm not really, I don't know all the names and the numbers and the letters, but they're always good. And I always like to pick up a single barrel. I think for like 90 retail, these are amazing values. These single barrels are about 50 bucks. Oh, 50, 50. Oh, I'm thinking of the barrel fruit. You're probably thinking of the cash strength. Cash strength is 90.

Yeah, these are actually, I think a pretty decent price. You can pick a single barrel up. It's pretty nice. And so let's check it out guys. Let's go hit the nose and just sort of introduce your, your, the aroma to your, to your nose and see what you think. I am getting that pear. Yeah. Like some light fruit notes. It is fruity and floral. And that's one of the things you can say about pretty much all the four roses is, and it's not just because it's roses, it's in the name. You do get this florality from, from most of their things. Most of their blends.

Now, from what I read, these are usually about seven to nine years on these single barrels.

Great nose. It's got a nice sort of mixture of both like a, a well-aged or mature oak and a sort of a little bit of a new oak, a sawdusty kind of nose to it as well. So it hasn't lost all that new oak contribution. Am I getting vanilla in this? Oh yeah. I think you are. Vanilla is in spades here and it kind of gives you that kind of fruity, custardy kind of nose to it. I don't know. Peach cobbler.

I was gonna say a little pear, vanilla ice cream kind of thing or something. Kind of a creaminess.

Yeah. Yeah, and that's all in the nose. We haven't put it to our palate yet, so this is really giving us a great nose.

I know they talk about tasting stone fruits or smelling stone fruits, but I'm getting nectarine or peach maybe. Yeah. Okay. Maybe because we just had some, I just got back from South Carolina and we had some peaches there fresh, but it's on my mind. All right.

Well, let's taste it and see if that carries over to the palate. What do you think? Cheers. Cheers. Good old Four Roses. Oh, that is so good. Fruity on the palate, that kind of peach cobbler, Little vanilla ice cream on top. Little vanilla ice cream.

Yep. Very nice. I think I'm getting cherry like crazy.

Yeah, good deal. I can see that. It's my first bourbon of the day, yours, Todd?

I had something like probably about 4.30. Kids were home, I needed a drink.

What is this for us, guys? We're like up to 17 here? That's right.

Oh, yeah.

We've been working on it all day.

Let's tell the listeners. They got up early this morning. So we did bourbon and cigars last night till midnight. And they got up this morning and got ready and hit the road, went downtown Louisville and You've been drinking bourbon all day.

We did the Evan Williams experience, and I'll tell you, it's probably one of the most unique, best tours that I've witnessed based on your recommendation, but it was absolutely amazing. Yeah, I don't know what they call it. What's the name of the tour? The one? Just a normal $23 tour. Like a discovery tour or something like that, yeah. But it's not your normal, here's our stills, here's our mash, here's our... It really sets you back in time and gives you more of a history lesson. Yeah.

Totally agree. It was a great experience. And as a veteran, they won't let you pay for the tour either.

That's awesome. That's good. That's awesome. Keep that in mind. They're going to have a line of veterans tomorrow.

Yeah, I think this is just a solid thing you should have. I think I said on a show a year ago, Todd, I think I can remember talking about this and saying, Why don't I have a bottle of Four Roses single barrel in my pantry at all times? It's such a good pour and the price is right. You don't have to hit it every day, but why isn't there a bottle up there? Why do I have to, why do I even come to my bar here and look over and I see Four Roses bottles, but they're special releases. They're not just the standard good stuff, you know, which.

If you want dessert in a glass, you want something unique, this is, what's the famous chocolates you have here in Kentucky? The bourbon balls? The famous, she's out of Frankfurt.

Yeah, yeah. What's the name of that?

It's Ruth Buies, who it is, but it's Ruth, I almost said Ruth Chris, that's still there.

Yeah. Anyway, those chocolates would be great with this. Rebecca Ruth. Rebecca Ruth. Those Rebecca Ruth caramels would be amazing with this too. This could be a sipping bourbon, a dessert bourbon. It can go many ways.

I may not have mentioned it's a hundred. All these are going to be a hundred proof today, so we're staying right in that. Not bouncing around on the proof at all. And I would argue like you were talking about, why don't you have like that small batch select of theirs, 104 proof up in the proof a little bit.

It's like 42 to $45 for that.

It may have gone up a little in the years, but like 55, 60.

Yeah.

I mean, that's outstanding. What is it? 102? 104 proof I thought.

104? What a great whiskey that is. And a value whiskey. Really good. I remember when that came out, people were racing to get it. and it's everywhere now, so.

I have a question to ask you guys. Sure. When we're smelling, and I've heard from Stanton, he was telling me a little bit about this, and I don't really understand it, but they were saying that one of the side of your nose, the nostrils, one nostril has a certain character of smell while the other has a different. Is that true?

I don't know. I do get a better nosing on a bourbon if I use them both individually, but I don't know that I can distinctly tell a difference.

Do you? I would say, I think I have one side's a little stronger.

Okay.

I don't know. It's, you know, it's kind of like being right handed a little bit.

If I may, from the medical perspective, the acuity of your sense of smell varies from one side to the other over time. So you may find that you have a greater acuity on one side, and then a couple hours later, it may be greater on the other.

Yeah. It's kind of the same way with your eyes and your ears and other things, right? I mean, you always have a dominant maybe or one that maybe carries a load more than the others. I don't know. Well, I can't see out of one eye and I'm blind in the other. Well, anyway, yeah. So for that reason, and I've been told the same thing that, you know, when you're nosing a bourbon and we've nosed Uh, probably close to 1400 bourbons now or more actually just on the show, just on the show 1400, but, um, yeah, I always go. one side to the other and try to give each side its opportunity to sniff on it a little bit. Let's keep your mouth open too, correct? Keep your mouth open, yeah. And then after you take that first sip, go back to the nose again. It really solidifies things. And then since we're talking about the nose and you asked about it, another thing that's really good to do is once your glass is empty, knows the empty glass, you get a great aroma from the empty glass and you can really tell a lot about a whiskey.

So we were at Bardstown at their tasting room there in Louisville and we did the little standard flight. The first one we had was their, I think standard, no, the bottle and bottle expression. We drank it, it was great. And then I started smelling it and I told them, smell your empty glass. I learned this from Jim listening to the Bourbon Road. And they were like, oh my God, you're right. It stays there and lingers, but you can really nose it.

And you always said, don't ever just wash a glass, let it sit and just revisit it and smell it. And that's not altogether different from what Freddie does out it on his tours where he pours a little whiskey on his hands, slaps his hands together. What he's trying to do is let that evaporate away and just leave the essence of the aroma.

It really does work. After the podcast, I'll let them guys do it. We'll do that with these guys. It's interesting when you warm it up and smell it.

So what is, what is the, cause they did let us add a couple of the tastings we did today where they add a drop of water. What does that do?

It tends to open up the whiskey a little bit. Um, there's, there's a lot going on there. You know, I don't know if all of, you know, there's all the majority of whiskey is either. depending on the proof, is either alcohol or water, right? I mean, that's really what it is. It's alcohol, water, plus some flavorings. But when you add more water to it, it can reduce the ethanol a little bit, because ethanol molecules can fit inside water molecules. So if you take a gallon of water and add a gallon of ethanol to it, it typically will equal about a gallon and a half, a gallon and two thirds, because they they fit inside, the molecules fit inside each other. So it can mask some of the ethanol smells, it can amplify some of the flavors, and it releases some of the aromas that are in the bourbon.

It doesn't also react with some of the fatty acids in the bourbon itself, the water molecule.

Solubility. Yeah.

Solubility messes with the fatty acids.

The more water in there, the more soluble it's going to be. Well, the things that are water soluble will be solubilized. The things that are soluble in alcohols act differently. should use distilled water, not just tap water when doing that, correct? What do you think, Todd? I don't think it makes a difference. I'm not that picky. Yeah, I'm not that picky. And I don't often do that, to be honest with you. I don't myself, but they usually have it there.

And what I was going to say, this is a single barrel, so however many bottles they got out of this, it probably came out, it's something, what, probably 1.0, eight to 120. So they proved it down to 100. So they added, I mean, in a barrel like this, it's probably like, I don't know, maybe a couple of gallons of water to get it, maybe a little more. I don't know. You know, like I said, every proof varies out of a single barrel. So I mean, some of these that we're going to go through may have been 130 proofs. So they poured quite a bit of water to get it down to a hundred. So.

I think the blooming maybe is better when you're using like a cast drink when it's real hot. It could be. That might be more like if they've already, like you said, watered it down or you're getting like an 80 proof, you're not going to bloom that much more. But I think maybe some of the cast drinks, it might do something.

So is everybody got a good feel for this one?

Yeah, it's great. Because we're going to do winter, winter chicken dinner at the end of the show.

What do you think? That could be very confusing with five of us. Should we just pick one favorite today?

Yeah. Everybody gets to pick their favorite. How's that?

Cause I think it'll be, that'll be fun. Oh, it'd be hard to go one, two, three, four.

We're not going to score this, but let's do, keep in mind what your favorite is and we'll go, we'll go back through them. All right. Let's move on and feel free to set that one aside and. and grab your next one here. This is number two. Todd, what do we have at number two?

This is one of the red labels. This is O-E-S-K. Like I said, the O and S are in there again. The E, though, is the low rye mash bill, which is 75% corn, 20% rye, and 5% malted barley. The K yeast is shooting for kind of a full body rich baking spice profile. So should be a little different than that first one. And once again, 100 proof, seven to nine years and retails for about 50 bucks. 50 bucks. Bargain bargain.

Oh my gosh. Totally different, right? Oh my God. So sweet.

I can already pick up some sweet notes. That first note is a little brighter though. Like it's a little more profound. This one I'm We were talking about nosing. I'm struggling to get a like a, I'm getting cinnamon rolls.

Yeah.

Um, like brown sugar, brown sugar and spades. Yeah. It's a little hard to pick up for me though.

Yeah. The, the ethanol came off a little bit more, but this one's sitting, been sitting in the glass a little bit longer. Um, there's a little, uh, a little more well-aged notes to this a little, maybe just a hint of leather.

It is kind of a shame, you know, they put, like Stanton was saying, he likes those single rail foolproofs and they do have an age statement. It's kind of a shame they don't go ahead and put the age statement on these two. Maybe someday.

But I think we're going to start seeing some whiskeys come out from all the big guys where they're sneaking older distillates in. It's going to happen because they're going to have these aging stocks that aren't moving. Bourbon's down a little bit right now. It's not selling the way it was a year ago, two years ago. So they've got these aging stocks that they can't allow to out age themselves. Right. So they're going to start sneaking them in the everyday whiskeys. We'll start, they won't tell you they're doing it. It'll be just sneaky. Right. I mean, Turkey's done it a few times and it took the fans to figure it out.

Was there a decent crowd today at some of the places you guys were at? Yeah, it was pretty busy for a Friday. That's the one thing, tourism is not slowed down, at least for Kentucky, I don't think.

I'll give it a cinnamon donut twist. Ooh, there you go. If you've got one hot, they just bring them out and they put it in the bag, you get home and start peeling. There you go. It's definitely the baking cabinet in here.

I'm ready to sip.

Okay. Cheers. Cheers.

I'll get something in the high taste. Oh, that's really good. That is a, that's a, that's the palette reflects the nose. Yeah, really well. It's like a morning bun. Yeah. A morning bun. A pinwheel, cinnamon pinwheel or pecan.

Top of my palette really sharp and just really nice.

Yeah, this is really good. This is a brown sugar cinnamon. This is almost like a cinnamon toast kinda. Cinnamon French toast? With a little custard, the custard. Yeah, do you ever make cinnamon toast with just the toasted butter and little cinnamon sugar? My grandma used to make that, yes. My mom used to. Kinda reminds me of that a little bit. Maybe we'll make that tomorrow. There you go. With steak.

And shrimp. All the leftovers. Actually today, we were lucky enough to Jim, he smoked a beautiful pork butt yesterday on his new smoker. And I had the idea, let's use some of that pork and onion. And we made omelets and it was delicious. Fantastic. Fantastic. So if you ever had leftover roasted or smoked pork, omelets to be. You guys have been eating like kings. We have. Nice.

Can you see why the shirts are fitting a little bit tighter? This one's got a little more spicy tingle on it, I think, for some reason, despite the proof being the same, I think.

How's this compared to some of the whiskies you guys had today?

It's very nice.

Yeah. There was one that we had at Evan Williams. We were talking to Todd earlier. I can't remember their name. They make it only for the gift shop. And that one, I think she said it had some eight and some 10 year blended in. And it was a great tasting bottle.

Like a founder's kind of thing?

Maybe, no.

I've heard of something that...

It's like 7999.

I haven't been there in a while. It was great. It was...

It reminds me of... Didn't it have a number 6 in it or something? No, that was the one... They have two of them that they made because of the 6th Street or something, you know, second 6th or whatever. It was the very first one they give you in the standard tasting, but it had some very good notes like this.

Yeah. Awesome. This is, this is good. I'm leaning a little bit this way already, so I don't know.

I'm kind of liking this one, Jim.

Yeah. I wish we had some Q, but we're not going to taste a Q today.

So I have another newbie question to ask you guys. So one of the tastings that we did today, one of the girls that were working with us said, don't swirl your glass before you smell it. What is the deal with that? Is that something you shouldn't do? That's like a, I think that's a preference thing.

I know some people that literally like swirling and almost sloshes out.

I think, no, I think you can swirl it. I think that's just a preference thing. There's a lot of, and that may be how they want you to taste and appreciate their whiskey, right? It may come across better under those circumstances. I'm not a big swirler. Sometimes I catch myself doing it. I don't know that, I think sometimes I do it because I think I need to. And sometimes I just do it because it's a nervous habit.

I sometimes do it when I'm not picking up a big nose on it. I've always heard it's supposed to kind of bring... the aromas back up the glass, but I don't know.

Because you think about it when you see people tasting whiskeys or tasting wines or cognacs or whatever it might be, they're typically swirling the liquid in their glass a little bit before they knows it, right? I mean, it's pretty common. True. So I don't know that it's a no-no. It just may be that that particular distillery, that particular person feels like their whiskey presents better if it's not swirled.

I also feel like you get the nose, but typically your whiskey is down a bit farther. So if you swirl, as you say, by the glass, it kind of coats the top up there, so it gets a little bit closer to your nose. And you can pick a few things out at the top of the swirl with the viscosity versus trying to get down in the glass to smell the bourbon.

Perhaps swirling causes an increased rate of evaporation of the ethanol, so that the alcohol actually can interfere with your picking up on some of the finer fragrance and flavors.

Yeah, I think it probably does. I think you've got a point there. It definitely disrupts the surface and allows things to evaporate a little bit faster. Probably makes some of the notes more available to your nose. Yeah. I don't know, good or bad. I'm not going to vote one way or the other. I do it. I don't do it all the time. I do it mostly out of probably just a nervous habit.

Swear or not, Mr. Elliott did okay with this one. He did. He did. Now, the one thing I will do if I'm drinking something a little proofier, I mean, it's going to have a bigger nose and more ethanol. So I'll just kind of, kind of blow in the glass and it will typically kind of blow that ethanol out. Jim, I gotta ask, is this our first doctor in the house, so to speak, on a show? I don't know.

I feel like we've had a doctor on before. Oh, Randy was a doctor. Okay, so yeah. He's not a medical doctor, but he has his PhD.

Dr. Minnick. What about Wellness Trail?

Dr. Pat Heist. So yeah, we've had a number of doctors on the show, but they're not all in the medical field. You might be our first medical doctor.

Your first podiatrist, right? Very happy to be here. Yes, that's correct. So if you have a toenail hurt while you're drinking bourbon, you're the man. When you stump your toe after having too many bourbons. That's right. You know, Charles and I have a long history of home brewing.

Yeah. So we like Zymergy and we enjoy the technical aspects of creating something like this. I have a bit of a technical question. Yeah, go for it. So I understand that the volume inside a barrel diminishes as the barrel ages. Yep. But the proofing doesn't change significantly, does it?

It can. It can. It just depends on the method of the evaporation. What's evaporating most, the alcohol or the water?

That's my question. You said ethanol is a smaller molecule, so I imagine you would lose more of the alcohol than the water.

Not always the case. I think the water tends to penetrate further into the wood. It finds its way out a little bit easier. Plus, like I said, a lot of the alcohol molecules hide in the water molecules.

Yeah. I don't know. I don't know that you're getting real sciencey here.

There's probably don't have anyone here that's expert enough to answer your questions, but there's a lot of factors with that too.

Cause in your own state of, well, you're in Georgia. So, you know, your place was a 13th colony. I mean, they're known for high proof stuff and that's because while they're going in the barrel, probably at one 25, but you'll see some of their bottles at one 39, one 40 proof. Wow. And then they're also losing a lot more to angels share. And the same thing goes for Texas. You've got that, you know, that Texas heat.

So that water gets out of there and they also, but they also lose a lot more of that out of that barrel. So there are so many factors, length of seasons, day to night swings in temperature. Like how much does the temperature swing between night and daytime? There are some places it's 40 degrees like Texas. Sometimes it gets, damn cold at night and blistering hot during the day, and that big swing can really affect a barrel, right? Or which rack the barrel's on. Which rack, what level, how close to a window they are, what's the humidity? So many factors, but at the base of it, it's what's evaporating at the moment. What's escaping the barrel? Is it the water or is it the alcohol?

It's both really, but in maybe different proportions. And then you have more water than alcohol. Yeah.

What's that? It seems like it's more water than alcohol. I would say in many cases it is because proofs typically go up as the barrel loses its share. Yeah. That's fascinating.

Yeah. And then you have places like Old Forester that have temperature controlled warehouses. So it's a constant. Same goes for Woodford. Man, these are great questions, guys. I know.

I love it. I love it. We haven't done this kind of a show in a while where we talk about some of the basics. This is pretty cool.

I'm just happy we're introducing some new people to bourbon and they're learning more about it. So they'll be consumers and help grow the bourbon community. Absolutely.

All right, guys. Well, it's been a half. I think we've had two great whiskeys. Todd's got four of them playing for us, so we're only halfway through. We're going to take a short break. This is where we, I say we put in our commercial, but we really just talk about ourselves. You get to listen to my song.

You get to listen to your song.

Yeah, it's great. So folks, sit back, relax. We're going to finish what we're sipping on. Take a few minutes. sit back down with our our new pores and a few and we'll rejoin you so don't go away we'll be right back. All right, roadies, we finally, finally released our brand new website. We hope you get a chance to check it out at the bourbon road.com. It is a total rewrite remake revamped. We've done it for you. We have all 500 or so episodes on there with all the details searchable, all, you know, all the show notes, everything you can search by it. You want to go find out what we talked about on an episode way back when you can do it. We've also got our tasting notes, our reviews of over 1,320 whiskeys. They're all on there. Todd and I's tasting notes, our rating for the whiskey. We even cue up the episode on the tasting notes to where we tasted it on the show. So as you're reading our tasting notes, you can play it and listen to us talk about it. So I think we're the only podcast that does that. That's pretty cool. So another thing we have on there is our blog articles. We've got over 250 blog articles on there. We're putting new ones out all the time. And the all new Roadie Bar is now on the Bourbon Road website. So if you're a Roadie, come on, sign up, get in there. We have a chat room. We've got a place where you can post what's going on in your Bourbon world. We have a calendar of all the events that are coming up. We'll be posting in there our drawings. So as we're giving things away, you'll be able to come in there and sign up for the randomizer to get picked. You'll also be able to sign up on lists to come to something that we're sponsoring. Todd's got a great event that we're putting on in the fall and everybody can come in and sign up for that. And we've also got coupons from our vendors for sort of percentages off on stuff. Definitely take the time to come to the website. Check it out. We do want you to come in and sign up and join in. It's a lot of fun. It's free. It doesn't cost you anything. You're certainly welcome to donate if you want to, but it's free for all roadies. So come check it out.

All right, listeners, welcome back to the second half of the show. We've been diving into some roses. So we started off our tasting tonight with the OG of single barrels from Four Roses. They're 100 proof. Single barrels, and that was the OBSV. We followed that up with the OESK recipe, and we've got two more to dive into. So, Jim, what'd you think?

I thought they're great. I do have my favorite already. I don't know if anybody could tell from the first half, but I think I let out a hint. I don't know. They were different. They were very different.

Yeah, and I think that's what shines a light on these.

And a lot of this is not what's better than the others. What's your preference, right? For sure. Yeah.

How about you guys? What'd you think? Got a favorite going into the clubhouse?

I like number two. Spoilers, don't spoil yet. It was like candy. It had this butterscotch essence that was pretty awesome.

Yeah, absolutely. Sam? I would say number two because of the little bit more of the cinnamon hot glazed donut taste. The first had the peaches, like I had mentioned. It both has its own need, maybe one's a daytime bourbon. Maybe the other one, number two, might be a little bit more of an after dinner bourbon, a nice sipping bourbon. Like we just had a big old beautiful steak that you made. Maybe that sets better right now with my palate because palates change. They do change. So that may just been hit my palate right now with that fatty steak.

Charles? I don't know. The second one I kind of liked because of Stanton introducing me to some really good cigars. I thought, wow, man, this would be a great cigar whiskey.

Oh my gosh. Is that like a lean into Stanton here a little bit? I agree. Yeah.

I was going to say of the two, I kind of think that second one would probably hold up to a cigar a little better.

I mean, I'm sure you could do the first one, but. I mean, Sam, do you have a cigar that you would recommend to our roadies since you have your own cigar company? Do you have a cigar that you would recommend to our roadies for like a Four Roses port, particularly that number two port?

Number two pour, I think medium to full, maybe like a Herbano. Or we also do a Barrepoil, which is a Connecticut and Maduro double blend, which is your favorite. I don't know, a Maduro might be a little heavy for that. I think Todd had mentioned earlier, him and I were talking about how these guys are actually getting a little bit more rye. focused, which is not your typical introduction to bourbon people. Right. But they're starting kind of like the ryes. And we're talking about how a rye holds up. I think ryes hold up maybe to a Maduro a little bit better. But some of the softer, deserter bourbons might go better with a more of a medium to full medium cigar.

And then what about like a Dominican filler versus like a Nicaraguan filler kind of deal? You carry both. I mean, you make both, so.

So I personally find that Nicaraguan are a little bit more peppery notes. Yeah. That actually might need a softer bourbon. And the Dominicans, I find, had to be a little bit more oily and smooth and oily. No, it was creamy last night for me. Yeah, so you said creamy so I think they can hold up to the same deserter your type one, uh, bourbons. Um, yeah, so yeah, that's just my personal because you know cigar, there's how many cigars are out there, right? How many wines are there? How many bourbons are there? So you find your own and I brought Nicaraguans in because some people like a peppery or note. They're a little bit more peppery for me. Yeah, but I brought them in because people do like that over a Dominican filler as well. I, uh,

I, you know, last night I had one of your Toro barber poles and it's Dominican and it just, it was just, I was drinking with Blanton's last night. It was a good pairing. It was great. I enjoyed it a lot. And, and you know, I think we just had a cigar show just a couple of episodes ago and we didn't actually smoke cigars on the show, but we drank cigar whiskeys and we talked about what cigars we thought would match. But man, it's nice to sit outside with a couple of bourbons and have a few cigars. Sure, we'll do it again tonight. We will do it again tonight. I'd like to try some of those cigar blends to see what matches that. I want to remind our roadies that Stanton and his Statiki Struck Art Company has offered all roadies a 15% off on all his products. from the website and you can come onto our website, uh, and go to the bourbon road.com and go to, uh, just sign up and become a roadie. It's free. It doesn't cost you anything. Uh, you're welcome to help us out if you like along the way, but if, if you patronize people like Stanton, uh, we, we just love it. So his ad is on there. You can get his, what roadie 15, I think is what it is. Sticky. Let's get this right. Statikisigars.com. Yeah, so go to the website and get your Rody's 15 code. Go to statikisigars.com. If you don't know how to spell it, that's okay. It's on the website.

Yes, but before I do, which one did you say you enjoyed as being creamy?

Oh, it was the Toro Barber Pole, and that has a Maduro and a Cubano? Connecticut. Connecticut wrapper on it. So it's a little bit milder. Right. But it really, and it held the flavor so deep into the smoke. I really like that. And it held the ash too, very nicely. Great cigars.

Thank you guys. Appreciate you. All right. Oh, and if you're going to the Frankfurt meetup tomorrow, you're giving away four free cigars to that event. All right. Show up at that event.

Well, this will be, yeah, that's what I'm gonna say. We hope out. Watering the bridge. We'd like to congratulate the winner. I'd like to congratulate whoever that will be. And the car will be out, too.

I forget we don't go live. We'll edit that out. All right, back to the smell. Back to you, Todd.

So this is the OBSF. So once again, that O, just four roses, S, straight bourbon. So the B is the high rye mash bill again, 35% rye, 60% corn, 5% malted barley. And the F is a yeast strain known for producing herbal, minty, full-bodied fruit spice characteristics.

Oh my gosh. And I've got it to the nose and sure enough, I'm getting this minty. I'm getting a light minty. Minty, not grassy, but a little more herbal-y kind of nose to it. I get that.

You said this is a higher ryer. Higher ryer. Higher ryer. Okay. I totally got that before you mentioned that, Jim. Absolutely. You get that spearmint minty from the rye.

Yeah. So this is a, that's a nice combination of both the increased rye amount and then the yeast that exhibits those sort of minty, herbally notes. I think it's a good match.

I'm trying to pick it up, but I was telling these guys. don't read tasty notes before you try something. And when you taste or smell, think of something in your mind that correlates, that you remember your back past that goes with that taste. And that's how you usually can pick up something. Right.

Yeah, those herbs mint. Yeah.

Yep.

I think so. Maybe like a spearmint.

Spearmint. Yeah.

Yeah. Well, that's from the mint, but I don't know. I kind of get a Kentucky mule out of this. Have you ever had a Kentucky mule where you get the ginger beer with a bourbon, or you throw a little mint in there?

I get a little ginger ale in that. Seems like that F recipe would be great for mint juleps. I bet it would be. Yeah. Awesome. Shall we hit the pallet here?

Cheers. Cheers. Cheers. Oh, that's great on the palate. I like where that sits. It sits back far. It impresses far back on the palate. Not up front so much, but more on the back for me. It settles in. I feel like the spice really impacts the back more than it does the front. A little bit of sweetness up front, but mostly a rear palate whiskey. but it's sticky, it sticks with you.

Yeah. Viscosity is what they, but I think there's some tasted hot, hotter than the other ones, even though it's both a hundred. That'd be the right.

I'd like the second one to me, but this has got, yeah, it's got a nice little, nice little kick. I'm getting like a green apple. Am I getting that? That mint is still there a little bit. Like it's like a green, like apple martini with like a slice of, or like a leaf of mint. Wow.

I like that description. You know, it's interesting to me, a newbie, I don't really know hardly anything. I know some whiskeys when I try them, I like them. I like that taste and I like the smell and whatever it may be. But it's really interesting when you guys mention these different things as far as the taste on the palate, in the front of the palate, at the beginning of the taste, and then in the back of the palate at the end. You can really tell those differences. When I hear you guys talking about it, it's starting to make a lot more sense. How long into your your whiskey adventure, so to say. Do you get to that point where you really have a sophisticated palette to tell some of those differences? I mean, is it like a year is like six or is it like different? I'm sure it may be different for everybody.

But I just think that your your resolution gets finer. I think you know from the first day what you like and what you don't. So let's start there, binary, right? You like it, you don't like it. That's where it starts. And then you start to say, that kind of burned me a little bit, or that one's smooth. Now you're starting to add additional factors to it. And the more you drink, the more you start to learn how to retrieve flavor memories from your past. A lot of times it's cereals, candies, pastries, cakes and cookies. I mean, sometimes it's, it's, uh, It doesn't always have to be baking cabinet kind of stuff, you know? But you start to learn how to retrieve from your memory small tidbits. It doesn't have to be an overwhelming impression of a flavor. It can just be a hint of flash in your mind of something you taste, just the smallest amount. And it just, I don't know, that's just the way it works. How long does it take? I mean, it starts happening right away.

Yeah, a little bit. I mean, I didn't feel start feeling comfortable until about, I don't know, like six months into like really getting into bourbon or something like that. Drink a few times a week, you know, for six months and you're probably going to get close. I guess it was more of like expressing what I was getting. Like I got those flavors, but it was like, is that what that is? You know, you kind of question yourself, but it's like, if you sit with it and just kind of take your time and like, yeah, you just kind of get into the moment. I mean, yeah, we're sitting here with mics in our faces and that kind of thing. So it's a little more, yeah, it's not quite as chill as you, you know, you normally would be like tonight when you guys are sitting around the fire or something. you know, Jim might pull out something special and you'll, you know, you'll be like, oh, and it just kind of clicks.

All right. Interesting. Yeah. I think that as you guys are describing these things, it's starting to make me a little bit more aware of, of, of what some of those things could be. And then of course, I think each, each individual has their own thing, but it's, it is interesting. Like tonight is funny. Tonight we had steaks. and they were a little bit charred on certain little pieces, you know, where the fat maybe had gotten charred. And I was eating and I was thinking, man, I had some of those whiskey tastings today that had this char that was just incredible taste. And then I had this steak tonight and it's got this charred piece on it that you can really make those differences. And I think being able to kind of recognize that stuff and tie that in with the whiskey is very interesting. Very interesting.

Well, you've been building those flavor and aroma memories your whole life. They're there. They're stuck in your brain somewhere. It just takes a little while to start digging them out, having them come out when you need them. And you're not always right, but it's what you're getting. I mean, it's the impression you're getting from the whiskey, whether anybody else is or not. There's a lot of times, well, I'll tell Todd, I'm getting this. He'll look at me like, yeah, really? Like I could tell he's like, where'd that come from? But it's just my palate. That's what I'm getting.

Jim can't get banana notes very often.

Yeah.

It's like his his Krypton.

Yeah. Well, I guess it's a matter of practice. So I hereby pledge to practice every day going forward now.

All right. There'll be a test in six months. Well, I was going to say, I think instead of coming home and pouring some in a glass after and just sipping on it. visit the glass, visit the bourbon and smell, take time with that bourbon instead of just drinking it. Then you'll start picking up different nuances between like a Woodford, a Maker or so. And then you'll start realizing what you like or what you don't like, a high rye, a weeded. But visit the glass and spend time with it versus just drinking it and watching TV while you're drinking it or listening to something.

I've visited all his babies. He's got like a randomizer system or something.

Yeah, a little weird.

Yeah, that's all right.

But when you've got low bottles, you've got to do something to just keep it like fun, I guess.

All right. Well, I think this is a great whiskey. Any final notes on it before we move on?

It's solid. I don't think it's going to jump into my top, but yeah, I like that one. I mean, you know, it's funny. There's a lot of, you know, Stanton talked about the barrel strength. There's a lot of, The Four Roses fans like to chase down at least one bottle of each recipe, and then they also have their favorite recipe, so it's kind of fun. It's one of those Four Roses things they do.

Yeah, I like the OESQ, but I can never find it. Ever. They haven't released one of these, have they?

Uh, not in this one. Um, there was a couple, like I said, we've got three of them and there's, there were three releases in 2025 and I'll touch on that here in a little bit. And then three releases in 2026, but I think OESQ is not one of those.

Isn't it fun that you can be with one brand and experience so much with one brand. So a lot of the brands will do multiple different labels, but Four Roses does just the one and you can experience with it. And to think, weren't they like the bourbon of the sixties? And we almost lost them. It was like they were all over the ads. They were the bourbon of, you know, you know.

Yeah, it was the.

Yeah, the 60s.

Yeah.

Pretty much was their heyday. Yeah. They were kind of brought back to life by Jim Relidge and Al Young.

Yeah. And then they went to Japan, then they came back, and now we're lucky to have them. Right.

All right. All right. Our last recipe for tonight is the OESF. Once again, the O is for roses. The S is straight bourbon. The E is that 75% corn, 20% rye, 5% malted barley. So the low rye mash bill. And the F, yeast strain, is kind of keeping them along that herbal mint and that kind of thing again. So it'll be interesting to see how it plays with the lower rye this time.

All right. Let's check it out, fellas. Yep. All right. So here, here we really get to see the yeast drain take over the spiciness while the lower rye mash bill sort of steps back a little bit. Does it give you as much from the grain?

So immediately, you know, we talked about going back to past experiences. Bubblicious gum. Am I getting bubble gum on this for some reason? I can see that. I think it hit me right away.

It might be a little bit of, you're making me see it. Yeah, I'm getting the sort of the cornstarch. I was going to say like baseball card.

Yeah. Yeah. The cornstarchy kind of gum. You couldn't wait to open the package.

Just ruin that laugh at that bottom card. That was the best gum ever, right? If you bought it early.

Sometimes I call this out as like Necco candies. Remember the Necco candies? The chalky kind of corn starchy chips or whatever they were.

I'm still getting Bubblicious. I know it's not your typical bourbon notes, but that's just what I'm getting. No, there's bubblegum notes. There's definitely bubblegum notes.

This is kind of, since we have both of these F yeast strains, this is kind of fun one to kind of knows both at the same time and kind of catch the differences in that mash bill.

Yeah. There's a big difference there. Yeah. It's not even crazy. It's not even close. Yeah. You can tell how much the high right mash bill contributed to the spiciness of the whiskey. Like, I don't think there's like maybe a tickle of men on this. Yeah. Oh yes. Yeah. The most of that was coming from the grain.

It's just, no, just four rows is just so fun.

Yeah. Cause I mean, they have that many mash or recipes. Whereas, you know, while Turkey's been living on the same one and justifiably so on the same one for years.

So when you, I sipped on this already. That's okay. Okay.

Cheers everybody except Jim. Cheers. Cheers to you Jim.

Yep. Cheers. Sorry fellas. I wanted to get out front on this one. Um, so, We talked about the last one, how it kind of settles in the back of the paddle a little bit more. This one's front. Very front, very cherry cola. Ooh, cherry cola.

Maybe even a Dr. Pepper, definitely a cherry cola in the front. Isn't that amazing how it changed to where it sat on the paddle? From the bubble issues to a cherry cola. Just from a nose to actually sipping it.

And you were talking about that steak. I mean, if we'd had, I don't know, something else to eat tonight before this, it might have been a whole different ball game too. True. Everything changes your palate, correct? Yep.

So this one just verges, it's on the verge of poproxy. I like anything that kind of sizzles on the front of my palate. I kind of remember the old candy, the pop rocks. It's not actually pop rocks in my tongue right now, but it reminds me of it, right? Anytime the front of my palate sizzles a little bit, but the back doesn't get impressed too much. I'm like, oh wow, that's the difference between the rye mash bill and the high rye and the low rye mash bill, but having a spicy yeasty effect on it anyway. More front palate.

Yeah.

Wow. This is where I need to spend a little bit more time with. So Todd, you need to let me borrow that bottle. I'll take it back to Florida. Okay. I'll let you know in two weeks we can do a update. Okay. I'll let you know exactly. You have to let us know what the empty bottle smells like.

Exactly.

Not the glass, but the empty bottle will change a lot. This is one I really need to, I would have to spend some time with this one to really understand. There's a little savory thing going on. I think out of all the four, this is one that just, I can't, I definitely was making a joke.

I need to spend some time with this one. Okay. So we don't know which one Stanton's going to pick tonight. We're still trying to figure that out. There's some ripe berries going on this one too. I like this one. There's so much.

Yep. And the cool thing is like, I'm sure these, are in Florida and Georgia, but whatever you find on that shelf is not going to be the same you're going to hear. Could be some subtle differences. So we'll just say that because that's the fun thing about single barrels. You just never know what you're going to get.

Could you explain to them? Because they did ask me, and I'm not the expert, but they wanted me to explain to them in actual what a single barrel really is. So if you could maybe explain how a single barrel, how it changes or what the differences or nuances could be. So a single barrel is.

Just like it sounds, every thing that is in that bottle and it varies on how much you get, like I said, with some of the single barrels that he likes at the higher proof, you're talking those are usually like usually eight and a half to I've seen some up to 12 years on those single barrels. So you're talking. we'd say maybe 150, 160 bottles, whereas this one's getting cut to a hundred. So probably 200, 220 is what they're getting out of these. But like I said, That's 220 bottles out of that barrel and only that barrel. And that's where that single barrel designation comes from.

So it's a extremely limited offering. And every barrel is like a snowflake. They're all gonna be a little bit different. Very unique. So when you get a bottle of single barrel, there's only 200 others of those in the world and there'll never be another one. So they're kind of very limited, very unique. Now I'm not saying there aren't two that are extremely similar and you can't hardly tell them apart, but... They're very unique and they're very different and it's a limited supply and it's kind of exciting to open a single barrel bottle. This was Blanton's, like last night we were drinking Blanton's. That was an exceptional bottle of Blanton's. I haven't had a Blanton's that good in a very long time. I think we, three quarters of the bottle, we enjoyed it. We did, we did. We'll enjoy the rest of it. We'll finish it off tonight for sure.

Okay. So there's three recipes we're not having tonight. And those are, uh, the two 20, 2025 was the OESO. And I forget what the O recipe, but maybe someday we'll cover that. The actually the OESQ is one of the recipes that they released this year.

Oh, wow.

OESQ. Okay. Let's do it. Jim's. And then OBSK.

Okay.

Yeah. Okay. But yeah, like I said, I just kind of looked, and I was like, how have we not gone through some of these? Because actually, we had Brent Elliott come to the Frank Berman Society, and that was, I guess, 2025. And we tried all three of those 2025 releases. And I'm like, it's a great comparison. It's just kind of fun to see all four of these came from the same story, but all very, very different.

Yeah, Brent's hung out in the bourbon road tent at the bourbon on the bank several times in the past. He hung out at the roadie bar and drink all the different whiskeys, but he just loves whiskey.

He also loves crap beer.

He does.

Oh yeah. That's how I met him. Okay. Yeah. Funny enough.

I only got to talk to him one time in my life and he was at the Bourbon on the Banks on the Friday night VIP, he showed up at Four Roses table and I got to shake his hands and say, hey, thanks for making an amazing bourbon. Yeah.

Awesome. Well, what does everybody think?

I got a favorite. Yeah, I got a favorite. I'll be curious to see if you guys that told what you liked in the first half changed your mind, though.

But We'll get there in just a sec.

Yeah. I just want to announce real quick, speaking of Four Roses, some folks might look into their 21 year anthology that's out there. It is $400 a bottle. And then there's also, they just released the Mizunara finish. So they were just recently purchased. and are starting to do some different stuff. So I'm kind of interested. Oh, it was Gallo. Gallo bought them. So I'm like, when's the line finishes coming, you know, right? So.

Yeah. And if we don't get our hands on a bottle of that stuff and somebody has a sample they want to send us, we'd be. I think I procured us a 21 year.

Okay. And those were, yeah.

Those are pricey. Pricy.

Secondary is even pricier, as you can imagine.

We can post my address at Brent wanted to send me a case. That's right. Some of these will be fine too.

He would probably trade for cigars. I don't know.

I wonder if he's a cigar guy.

Are you listening? You never know. You never know. All right. So fellas, it's that time of the show where we pick a winner and we're going to do a little differently tonight. Uh, we're going to, uh, start with our guests, start with our guests and you don't have to remember the name of it. You just say first half or second half first pour or second pour. Right. Okay.

And then Todd will tell you what it was. And Lenny, we are going to start with you. Oh, good. All righty. So second pour of the second half was my favorite. The finish was just so astoundingly smooth. The notes were like floral. It was like floral and that bubble gum flavor together. So it was nostalgic and really, really wonderful. So that was my favorite.

That's the OESF. So you're an OESF guy. Remember that. Write it down. When you see one on the shelf, that's your jam. Right. At least we hope it is, and that since it's a single barrel, you never know. Right. OK, Charles.

So I think mine is going to be the second one of the first pour. The first half. OK. First half, yes. And yeah, I truly enjoyed it. You know, as I'm learning about this, I'll be able to describe it even more as I go, but truly enjoyed it.

And that's the OESK.

That's the full bodied one.

Full bodied, a little bit more baking spices, but still the low rye version of their mash bill. So you like a little less rye, a little more baking spice. So everybody's a little different.

Stanton? I want to say first, Charles, when we go to these different liquor stores, can you see why I always keep saying four roses, four roses, four roses? Yes. So I am going to go ahead and go with the first half, second pour, because in this little bit of time we're talking, I could pinpoint and like it. The second pour in the last half, like I kept saying, I need to spend a little more time with that and figure out what's there because there's so many things going on that I can't really pinpoint that as a favorite right now.

But you don't get that option. You have to pick a favorite.

So I'm going to put you in the hot seat. Yes. I guess if you want me to make that decision right now, it'd be number two on the first half. Okay.

Second vote for the OESK. OESK. So a little bit more of that baking cabinet, low rye bourbon. Is it really a low rye? That's interesting. I told you I like high rye.

So you want me to go next to you?

All right. So I'm going to agree with Lenny. Yeah. Yeah. That last one, the OESF, that tickled my fancy. And funny enough, I think I was a poor one tonight after those first two. You guys were all poor too, but there was something about that tropical, or not tropical, but just like the stone fruits that just please me tonight. But, I mean, four good pours, regardless.

OESF. No, the second pour. Second pour or second? Second pour or second half. OESF. Low rye, but the spicy yeast strain, because I think it really tricked up my palate. It moved up front. It kind of got poproxy. It gave, like Liddy said, it gave a little bit of that uh, nostalgic flavor bubble gum or that, um, tops baseball cards, he kind of thing. Just, uh, really great. But the thing is it settled in on the back also kind of sneaked into the back and gave me that hug and the finish lasted quite a while. It was very pleasant. Um, I could have went with the first half second board as well. Okay. So, I think we all lean towards the low rye mash bill from Four Roses. Which is interesting. All of us. Yeah.

Did anybody pick one of the first pours out of either half? No. Huh. Just curious. Interesting.

Like I said, that would probably be my second. That first pour in the first half. Oh, that's right. Yes. Yes. I like that.

So the two yeast strains, I don't know if you have these notes available. If we had tuna.

So lighter instead of that char steak, maybe one.

So the two yeast strains that didn't make the show, Todd, I don't know if you have that information available, but the O and the Q, do you have any information on those at all? Say no.

I did, but I forgot to send the email to myself. Okay. Not a problem. Okay. My preference is OE.

I always liked the E, the lower rye, but I liked the QE strain for myself. Right. And the O, I honestly think it's the dominant one that gets released typically. I think so.

Yeah.

Most of the four rows of single bar releases come out O's, but For me, I like the queue, but we didn't get to try one tonight. Maybe there's another show there somewhere. There's three more we haven't tried. That's right. And you did say the queue released this year. Yes.

It's out there. Oh, yes. I need to go find it. So we're saying low, right. yeast, but Four Roses itself typically is considered more of a rye-style bourbon more than a weeded bourbon, correct? They are rye bourbons, but different amounts of rye. Right.

Okay. So it's not a weeded bourbon.

And the funny thing is their low rye is more rye than wild turkey, which is always considered a high rye.

Which historically was considered a high rye whiskey, but it's not. Funny, funny. All right. Well, it's been a great show, guys. It's so awesome to have New roadies, new listeners, new supporters. Thank you guys so much for your support of the Bourbon Road podcast. You help us put on shows like this. You help us acquire bottles and travel around and do shows and all that kind of stuff. We certainly appreciate it. Both Lenny and Charles are supporters on the Bourbon Road podcast. They went to thebourbonroad.com. They joined up. I guess they like what they saw and they decided to become supporting members at a level of a few dollars a month. We appreciate it. It's certainly not required. We love to have you even at the free level, the encourager level. And we will say that most of our followers are at the free level, which is perfectly fine. We love to have it. But the supporting members who goes a few bucks every month get additional uh spins of the wheel when it comes to chances when it comes time for our randomizers they might get picked for more events they might get to step up to the bar early for some special pours all kinds of things like that so it's always nice to have you guys uh part of the show this weekend which uh for us will be this coming weekend for you is a couple of weekends back, is our sample soiree. I'm just going to tell you in advance that we had a great time. We gave away some prizes. Cigars, Bourbons. We had probably 30 or 40 people show up. It was a great time and we just had a blast. So we're going to do more of those. Make sure you take the time to go to thebourbonroad.com and sign up with your email address. We won't bother you too much with emails. It's not one of those kind of things, but we'd love to have you be the member. Come in there and sit at the rodeo bar and chat with our friends and just have a good time.

Sound good?

Yep. Great show. Lots of fun, guys. Thanks for being here tonight. Make sure if you listen to the Burning Road podcast that you scroll to the top of that app you're on, you hit that subscribe button. That way when a new show is released, you get that notification letting you know that the new show is out. You can put those headphones on and just enjoy an hour of fun and laughs. We did have a few laughs tonight, didn't we guys? Lots of fun. All right. But do go to TheBurmanRoad.com and sign up for your account. Become a roadie. Join in the fun. It's always great. Ty and I are always drinking whiskey and always laughing. We're always having a good time. We hope you'll be a part of it. But until the next time, we'll see you down the Burman Road.

Where the good times roll Passing bottles like a piece of soul Every pore's a memory, every sip a spark Lighten up the night in the Kentucky dark Yeah, we laugh too loud, let the worries go Find a little truth in the afterglow Ain't no man, just a ties-leaf song On the long winding bourbon road Here's to the nights that turned into dawn To the friends who stayed when the rest moved on To the clink of glass and the stories spun And the quiet peace when the night is done On a bourbon road we ain't alone Every mile's marked by the love we've known From barrel to bottle to the hearts we hold there's a fire that never gets old so pour it up let the moment slow a little bit of life in every glow yeah forever we'll call this home on the long winding