Podcast Transcription
| Dan: | Episode 232 of the Library Pubcast coming to you on another chilly, and slightly snowy day in the Omaha Metropolitan area. |
| Matt: | You call this snow? |
| Dan: | Slightly snowy day. Mark, if you would listen- |
| Matt: | 80% chance today. |
| Dan: | … to the statement. |
| Mark: | Did you watch the Buffalo game? That’s snow. |
| Matt: | Well, they also get, like, 20 times the amount we get here. |
| Dan: | Did you see it’s snowing outside? |
| Matt: | That’s snow. That’s snow. |
| Dan: | And the slightly, I’ve now underlined, italicized, and bolded- |
| Mark: | [inaudible 00:00:40] more ordinary. There should be one key you can hit that italicizes, bolds, and underlines at the same time. Boom. |
| Dan: | Yeah. Control I, control U, control B. |
| Mark: | Oh, [inaudible 00:00:56] did. |
| Dan: | Ah, let’s see. We’ve got the Whisky Wednesday coming up this Wednesday, December 4th on publication day. It’s going to be from the youngest to the oldest. It’s the latest ABC daytime drama. |
| Mark: | What is publication day? |
| Dan: | Wednesday. |
| Mark: | Oh, publication of the podcast. |
| Dan: | Yeah. |
| Mark: | Deeply sorry. |
| Matt: | He thought it was, like, a special day. |
| Mark: | Yeah. Like, Indigenous People today. |
| Dan: | We’re going to be tasting Knob Creek, Henry McKenna, and Elijah Craig. We’ll go from their youngest to their oldest, and taste the differences. So, that’ll be coming up this Wednesday. $45 per person, and that’s … Deerhammer, Library Pub [inaudible 00:01:49] pick is in. What’d you say? $65 a bottle? |
| Matt: | Yup. |
| Dan: | $65 a bottle. Things are rolling nice. That’s about all I got from the internet. |
| Matt: | Yeah. There’s not a whole lot going on. Huskers suck. |
| Dan: | Yeah. I think we’re all a little exhausted. At least, I can speak for myself. I was ready for this weekend to be over with, because three family Thanksgivings just takes it out of you. I’m exhausted. Speaking of that. |
| Chris: | So, does the idea of December in sales. |
| Dan: | Yeah. I’m not looking forward to it. |
| Mark: | Is that good, or bad? |
| Chris: | It’s going to be bad. Nobody’s drinking anymore. |
| Dan: | Which I do know … There’s plenty of people still drinking. |
| Chris: | There’s some people, but the trends are way down. |
| Dan: | Yeah. |
| Chris: | Way down. Way down. Way down. And this is supposed to be one of the busiest- |
| Dan: | It’ll still be. People will drink. |
| Chris: | I hope so. I hope you’re right. |
| Matt: | I don’t know. We had a pretty decent weekend. |
| Chris: | As you should. How was it compared to last year? This four day stretch. |
| Mark: | Give me a second. |
| Dan: | Standing by. |
| Chris: | We can continue. |
| Dan: | We can continue. Chris, let’s start with you. How was your weekend? |
| Chris: | I’m a big loser. |
| Dan: | I’m so sorry. |
| Chris: | I almost lost everything. |
| Matt: | Wow. |
| Chris: | Except for fantasy. That’s probably going to happen tonight. Actually, I might win it, which is fine, but, yeah. It’s- |
| Dan: | Is Jen still with you? |
| Chris: | Oh, yeah. She’s still with me. |
| Dan: | [inaudible 00:03:14] still claim you? |
| Chris: | Yeah. |
| Dan: | Okay. |
| Matt: | We did discuss sending a wellness check over to your house yesterday? |
| Dan: | We did. |
| Chris: | Nah. It was fine. |
| Dan: | We did. |
| Chris: | This season is … I wrote the season off, at least, two weeks ago, two, three weeks ago, pre-bye. |
| Dan: | You seem still a little optimistic, and I think- |
| Chris: | Oh, yeah. That’s the hope process of- |
| Dan: | [inaudible 00:03:33], and you’re saying there’s a chance. |
| Chris: | Yeah. Yeah. 100%. |
| Dan: | It was always [inaudible 00:03:37]. |
| Chris: | There was a chance. It was a stupid game. Again, it’s- |
| Matt: | They looked great the first half. |
| Chris: | Sure. Sure. |
| Dan: | Do you feel any better that the Ravens lost? |
| Chris: | Yeah. That does make me feel a lot better. |
| Dan: | Unfortunately, it was to the Steelers- |
| Chris: | No. It was to the Eagles. |
| Dan: | Oh, to the Eagles? That’s right. |
| Chris: | Yeah. |
| Dan: | Who did the Steelers play? |
| Chris: | Bengals. |
| Matt: | Bengals yesterday. |
| Chris: | Yeah. |
| Dan: | I really don’t do this on purpose. |
| Chris: | Yeah. You do. |
| Dan: | I don’t. |
| Chris: | But it’s okay. |
| Dan: | [inaudible 00:03:58]. |
| Chris: | I expected it. So, it’s okay. |
| Dan: | It’s not like I’m calling out your triple chin to the entire company during a Zoom- |
| Chris: | It was only to the sales team. It was only to the- |
| Matt: | The whole sales team. |
| Chris: | No. Just the on-premise sales team, and at that point, we had, like- |
| Dan: | Eight. |
| Chris: | Eight. But next time you shave it off, I’ll be sure to do it in front of … |
| Matt: | Let’s do it- |
| Chris: | In-person. “Hey, everybody look at this new guy … Oh, that’s Dan. I didn’t recognize him.” |
| Dan: | You should do it at the entire company- |
| Chris: | It’s just the four chins. |
| Dan: | … state of the address. |
| Chris: | Yeah. I will. |
| Mark: | Dan, Dan, I have seen you without a beard, never shave. |
| Dan: | I know. I know. I know that you definitely have a … Oh, boy. I can’t even think of the phrase. I don’t know if you would call me out in an entire company meeting like that. |
| Mark: | No. No. I wouldn’t. |
| Chris: | Yes. You would. Yes. You would. |
| Mark: | No. I wouldn’t. |
| Chris: | Did you find it, Mark? |
| Mark: | Yeah. We’re up about 20%. |
| Chris: | Good. |
| Dan: | From last year? |
| Chris: | Good. |
| Matt: | I know just the night before Thanksgiving was better than what it was last year. |
| Chris: | Good. |
| Dan: | Yeah. |
| Chris: | Good. |
| Dan: | All right. |
| Mark: | Saturday was dumb- |
| Chris: | Good. |
| Mark: | … busy. |
| Dan: | Yeah. That’s good. |
| Matt: | That party probably helped. |
| Dan: | That’s good. Mark, how was your weekend? |
| Mark: | It’s all right. Got to watch Nebraska lose. |
| Dan: | [inaudible 00:05:22]. |
| Mark: | [inaudible 00:05:23] win. That’s about it. |
| Dan: | Dodgers are still World Champions. |
| Mark: | They are. |
| Dan: | They haven’t taken that away. |
| Mark: | Yeah. |
| Dan: | Right? |
| Matt: | Not yet. |
| Dan: | Okay. Sometimes I miss things. |
| Matt: | They haven’t found anything- |
| Dan: | Yet. |
| Matt: | … worthy. |
| Dan: | Yeah. Yet. If it was NASCAR, boy, you’d be worried about that. |
| Mark: | We’d be running through inspections still. “Take those cars apart. We have to find something.” |
| Dan: | Yeah. Piece by piece, got to find it. Let’s see, Matt. Oh, any more, Mark? |
| Mark: | Nope. Nope. |
| Dan: | Are you feeling better? You seem to be on the mend. |
| Mark: | Yes. |
| Dan: | I think it was … My medical opinion, you severely bruised your ribs. |
| Mark: | I think you’re right. |
| Dan: | Yeah, because I think you’d be in much more pain had- |
| Mark: | I believe you’re … The only thing now is I can’t sleep. |
| Dan: | Yeah? Well, you don’t have the right drug combination. |
| Matt: | Well, probably can’t get a comfortable position. |
| Mark: | I am an active sleeper. I roll around a lot, and every time I roll, my left is like, “Ah!” |
| Dan: | Matt? |
| Matt: | Dan? |
| Dan: | Packers won? |
| Matt: | They did. |
| Dan: | Handedly against the- |
| Matt: | I don’t even remember who they played. |
| Dan: | I was thinking it was the 49ers, but that was the week before. Right? |
| Matt: | It was the 49ers. |
| Dan: | No, because the 49ers didn’t play last night. |
| Matt: | No. They wouldn’t have played last night, if they played on- |
| Dan: | They tried to play last night against Buffalo, but they forgot to show up. |
| Matt: | Yeah. I don’t know who they played then. |
| Dan: | Buffalo pulled most of their starters in the fourth quarter. That’s how bad it was. |
| Matt: | I don’t know. When the Green Bay shots started flowing- |
| Dan: | Who did Green Bay- |
| Matt: | … the way they do here, I decided it was time for me to go. |
| Dan: | Wasn’t the Bears, because the Bears found another creative way to lose a game. And then fired their coach, because of poor clock management. |
| Chris: | Hey. At least, they fired their coach. |
| Dan: | Yeah. |
| Chris: | The Bengals are just going to go on with the same people, same offensive line coach that’s killing our Ferrari with a freaking- |
| Dan: | He did. I keep- |
| Chris: | … tent for a garage. |
| Dan: | It’s because I’ve talked about it. So, it’s in my algorithm that my phone listens to, and my computers listen to, but he does look checked out. |
| Chris: | Oh, yeah, dude. |
| Dan: | Talking about Joe Burrow. Like, he’s done. |
| Chris: | And he’s still throwing for 300 freaking plus yards. |
| Dan: | Yeah. |
| Chris: | Any other team. What was it? What was the stat that came up? When the teams score 30 points, or more, I think we talked about this last week too, they are, like, seven and oh, or something like that for the season. How did it go? |
| Dan: | [inaudible 00:07:56] seven wins in the season. |
| Chris: | That’s what I’m saying, if on the other teams that have scored 30 points, or more, they have seven wins. The Bengals have, like, seven losses. It’s ridiculous. I don’t understand how they can justify keeping some of those people there. Like, I’m a big Zac Taylor fan. I think he’s turned around that team, but, man, their- |
| Dan: | It’s a plateau. |
| Chris: | … line coach. |
| Dan: | I think Shanahan’s on the cutting block at San Francisco. He went from- |
| Chris: | Oh, sure. Yeah. |
| Dan: | … mismanaging the end of the Super Bowl and losing that to … They’re pitiful. This is two weeks in a row they had 40 points put on them. |
| Chris: | And then Christian McCaffrey going hurt again. |
| Dan: | Yup. McCaffrey’s out again. Well, I don’t know for how long, but, by the way, the Packers played the Dolphins. |
| Matt: | That’s right. |
| Dan: | You guys did not Tua the Dolphins. |
| Chris: | Oh, man, but Trevor Lawrence sure got Tua-ed. |
| Dan: | I thought [inaudible 00:08:55] Tua the Dolphins. |
| Matt: | Well, Tua-ed the whole team. |
| Dan: | Yeah. |
| Matt: | We didn’t Tua Tua. |
| Chris: | Trevor Lawrence got pretty- |
| Matt: | Oh, man. |
| Chris: | That was real fucked up. |
| Dan: | Yeah. [inaudible 00:09:05]. |
| Chris: | All the hits deserved to happen, because of that. |
| Matt: | He got hit so hard, his hair’s not near as pretty [inaudible 00:09:11]. |
| Dan: | Yeah. |
| Chris: | He left some of it on the field. |
| Matt: | It’s, like, curly. |
| Dan: | For those of you that haven’t seen it, you’ll see it now that you’re listening to the podcast, and your Facebook algorithm will overhear this, but he was sliding to- |
| Matt: | Yeah. |
| Dan: | And the rule in the NFL now is that when they start to go down, you don’t go after them. |
| Matt: | You don’t touch- |
| Dan: | Because that’s a vulnerable spot. |
| Matt: | You don’t touch them. |
| Dan: | And, also, I think there was a rule … It was an unspoken rule of, “Don’t fake a slide.” |
| Matt: | It’s not illegal. |
| Chris: | Yeah. It’s not illegal anymore. |
| Dan: | Oh, that’s right. |
| Matt: | It used to be legal. |
| Chris: | It’s because of what’s-his-name that- |
| Dan: | Was that an NFL player, or- |
| Chris: | Yeah. It was Kenny Pickett in college. |
| Dan: | Yeah. It was a college play. |
| Chris: | Which was an awesome … Like, it was so good. |
| Dan: | Oh my God. |
| Chris: | It was such high IQ. “I’m going to fake a slide, and then run right around you.” |
| Dan: | Yeah. So, Lawrence got taken down. He just got destroyed. |
| Chris: | Obliterated. Yeah. He was communicating with deaf people. Like, that’s- |
| Dan: | He was unconscious on the field. |
| Matt: | He was throwing up gang signs- |
| Dan: | The entire two teams were fighting. |
| Chris: | Yeah. Yeah. |
| Dan: | And the player that committed it got kicked out of the game that- |
| Matt: | Which I bet he gets fined. |
| Chris: | Oh, it’s going to be pretty big. |
| Dan: | Yeah. Probably enough to clear up Trevor Lawrence’s bad hair day. |
| Matt: | I think it’s going to be curly forever now. He just comes out and he’s got an Afro. |
| Dan: | It’s like the Cousin Eddie, when the kid gets hit with the baseball, or whatever, and the lisp goes away. |
| Matt: | Yeah. |
| Dan: | Or the cross-eye goes away. |
| Chris: | No. That was getting kicked by [inaudible 00:10:32]. |
| Matt: | [inaudible 00:10:34] down a wall, and they go straight again. Who would have thunk it? |
| Chris: | It’s so good. I can’t wait to watch that movie again. Maybe that’ll put me in a good mood. I’m not in a good mood. |
| Dan: | Matt, anything else? So, Packers won. |
| Matt: | Packers won. Worked the night before Thanksgiving, worked Thanksgiving. Really, that’s about it. |
| Dan: | Yeah. |
| Matt: | Busier than shit Friday. Oh, wait. No. We weren’t. I think everyone was a little drank out. |
| Dan: | I think so too. I definitely did not want to drink on Thursday after spending a Wednesday afternoon at the bar with Chris. |
| Matt: | That makes it tough. I’ve done that before. |
| Chris: | That was after work, by the way. |
| Dan: | It was. Definitely was. |
| Chris: | It definitely was. |
| Dan: | It was after work. |
| Chris: | Well, you didn’t get too- |
| Dan: | I didn’t think so either. |
| Mark: | You were wrong. |
| Chris: | You should see what he was drinking. It was hilarious. |
| Matt: | What were you drinking, Dan? |
| Dan: | I had a Sazerac rye- |
| Chris: | Like, a big pour of Sazerac rye, because he was with me. |
| Dan: | She did. She just … Listen, you guys now how proud I am of working at this place, and our pours. She outpoured us. |
| Matt: | Wow. |
| Dan: | I think they were ambitious in getting rid of that bottle of Sazerac rye, and I was more than willing to help. A couple of High Noons. I really didn’t have that much. I really didn’t have that much, but, Matt, if you’re done, I’ll transition into my- |
| Matt: | Yeah. No. You’re good. |
| Dan: | So, I got home, promptly fell asleep. Sarah was gracious enough to buy me some V8 at the store, and a Gatorade. I woke up- |
| Matt: | You drank V8 after that? |
| Dan: | That’s my remedy for solving a hangover. |
| Chris: | It’s the salt. I get it. |
| Dan: | I had to start prepping my Thanksgiving turkey. So, the recipe that I have to brine my turkey is a pound of salt, a pound of sugar, and four quarts of water, or six quarts of water. Put it into a container, put the turkey in there, salt dissolves, sugar dissolves, put it in the refrigerator, let it sit overnight, it brines. |
| Chris: | So, what happened? |
| Dan: | It was very salty. |
| Matt: | The turkey floated. |
| Dan: | So, that started my Thanksgiving. Yeah. We had Thanksgiving Thursday at my parents, we had Friday at Sarah’s dad’s- |
| Chris: | Pretty salty. [inaudible 00:13:25]. |
| Dan: | So, there’s the good thing that saved my ass is that water can only dissolve so much salt. It can only get to a certain salinity before it can’t do anything. |
| Matt: | Unless you’re in the Dead Sea. |
| Dan: | Which is the reason … Even that, though. And we ended up doing the math. My brine was saltier than the Dead Sea. |
| Matt: | No. |
| Dan: | Yeah. |
| Matt: | No. It wasn’t. |
| Dan: | Absolutely was. |
| Matt: | I sat here, and did the math with you guys, and it was saltier than the ocean, not saltier than the Dead Sea. |
| Dan: | I thought Dan said it was saltier than the Dead Sea. |
| Matt: | No. |
| Dan: | Anyways- |
| Matt: | The Dead Sea is, like, 34% saltier than the ocean. |
| Dan: | So, yeah. |
| Matt: | And it came out being, like, I think he said 22% ish. It was close. |
| Dan: | Yeah. It was- |
| Matt: | Definitely caused a little hypertension. |
| Dan: | And then the turkey will only absorb so much. So, the turkey really wasn’t that much more salty. I just wasted two and a half pounds of salt, which is just great. |
| Mark: | You didn’t make that until one in the morning? |
| Dan: | I didn’t have a chance. I was frying a turkey, getting the house ready to go. I thought we were … It’s her family Thanksgiving. Usually, we’re there for three, or four hours, and we go home. We ended up staying for, like, nine. |
| Matt: | Like, all day. |
| Dan: | Yeah. Until 1 A.M. So, I went to bed at, like, four in the morning on Sunday morning, when I set the ham and bean soup outside to chill, went to bed, woke up a couple hours later, got up, put it in the Crock-Pot, came to work. |
| Matt: | It was good ham and bean soup. |
| Dan: | I was dragging ass. I ate four bowls of it, two of them were small bowls, and two of them were the little red ones that Evan bought. |
| Mark: | And how many bowls of gumbo did you- |
| Dan: | One tiny one. |
| Mark: | And how many pieces of pizza? |
| Dan: | Two. |
| Mark: | And sweet rolls? |
| Dan: | None. |
| Mark: | Oh. |
| Matt: | I don’t know how you work eating that much. |
| Dan: | It was a struggle yesterday. |
| Matt: | I get sleepy. |
| Dan: | I don’t know if you saw me, but … And I ran out of 5-Hour Energy yesterday. So, I didn’t have one yesterday morning. |
| Matt: | Oh, no. |
| Dan: | Which is my cup of coffee. So, I didn’t get my regular coffee. I had drank the leftover Red Bull. |
| Matt: | Gross. |
| Dan: | Regular Monster and white Monster, which they’re not good as it is. |
| Matt: | They’re so bad when they’re flat. |
| Dan: | They’re so disgusting, and I don’t- |
| Matt: | That’s why we give the flat stuff to Evan. |
| Dan: | Yeah. I don’t even do that to him. He begs me not to do that to him, and I oblige, but, anyways, that was my weekend. Chiefs won somehow. |
| Mark: | Hi, Mom and Dad. |
| Dan: | Hawkeyes won somehow. |
| Matt: | Because Nebraska likes to shit in their own pants. They love it. |
| Dan: | These two teams for the last four years have desperately not wanted to win that game. They have played like … I think Iowa Western [inaudible 00:16:42] football could beat both of those teams. They’re pathetic. |
| Matt: | At this point, we’re all pretty used to it. |
| Chris: | We’re going to a Bull game, man. That’s where I’m at. We haven’t been at a Bull game, so I feel like- |
| Dan: | I feel a lot of the Husker fans should be. |
| Mark: | 12 extra practices. |
| Dan: | Yeah. Boom. |
| Mark: | That’s the whole point. |
| Dan: | Yup. Yup. |
| Chris: | That’s where I’m at. And we’re on the track. We’re on track. |
| Matt: | I honestly think [inaudible 00:17:16] is overrated. |
| Dan: | After that game, I think so too. |
| Matt: | They might have wanted to red shirt him this year. |
| Dan: | Because Iowa’s defense is good, but not great, and he wasn’t throwing … Honestly, he was completely missing wide receivers. He was missing open wide receivers. He couldn’t get the ball to his wide receivers. He was so lost in the pocket. |
| Mark: | [inaudible 00:17:40] water no ice. |
| Dan: | It was- |
| Mark: | Thank you. |
| Dan: | … tough to watch. |
| Matt: | Yeah. |
| Chris: | It was. |
| Dan: | I think [inaudible 00:17:49] next year. |
| Chris: | I thought he was a senior. Yeah. I don’t know. |
| Dan: | All right. What else have we got? Do you want to talk some industry news? We got a couple of things- |
| Chris: | Sure. |
| Dan: | … that would be I think important for the podcast. |
| Chris: | Locally, let’s see. Locally- |
| Dan: | Yeah. That’s what I was going to lead with. |
| Chris: | Go for it then. |
| Dan: | Soldier Valley Bourbon announced they are shutting their doors. |
| Chris: | Completely shut. Done. |
| Dan: | So, as the- |
| Matt: | I’ve heard it’s all done and over with already. |
| Dan: | Yeah. |
| Matt: | [inaudible 00:18:21] heard. |
| Chris: | Yeah. |
| Mark: | The doors are locked. |
| Chris: | Yeah. They surprised everybody. |
| Dan: | Yeah, which the vindictive me, that’s not a Johnson Brothers product- |
| Chris: | Used to be. |
| Dan: | … so, it’s not something we talk about. Oh, it used to be? |
| Chris: | Mm-hmm. |
| Dan: | We talk about very much, but I was like, “I wonder if they’ll become an orphan barrel.” |
| Matt: | Doubt it. |
| Dan: | That’s a tough one, but they’ve been around, like, 15 years. |
| Matt: | They’ve been around a while. |
| Chris: | 10, or something like that. |
| Matt: | And they do good things for veterans, and donate money, and help with programs and stuff. |
| Chris: | The packaging is pretty cool. |
| Dan: | Yup. |
| Matt: | The canteen bottle. |
| Chris: | The canteen. Yeah. |
| Dan: | It was the shape of a military canteen. |
| Matt: | Yup. |
| Dan: | That was my eye-opening when I was talking to … They came into the radio station. So, we’re talking about when they were getting started, and how the owners of that … I don’t believe they sourced when they started. |
| Mark: | No. |
| Dan: | My understanding of the story was that they laid their own stuff for six, or seven years before they started selling. |
| Mark: | He worked his day job, and at night and distilled. |
| Dan: | Man. That’s- |
| Matt: | It’s a long day. |
| Dan: | The amount of money, the upstart money on that is insane, and the money you got to put out. Taxes, the rickhouse, paying for all that stuff just to sit there. Too bad. |
| Matt: | Yeah. No. It sucks to see any business go under, especially, something that is … The people out there were really nice. They didn’t die. So, they are really nice. |
| Dan: | They are really nice. |
| Matt: | And they do a lot. They do a lot for the community. |
| Dan: | For Johnson Brothers, we got news on Friday that the Stoli Group has filed for bankruptcy. |
| Chris: | Stoli USA. |
| Dan: | Yeah. Stoli USA. They’re restructuring- |
| Chris: | They’ll be back. |
| Dan: | … some of their debt. |
| Matt: | Really? |
| Dan: | Chapter 11. |
| Chris: | Yup. |
| Dan: | Which I read the company email on what we need to do, and I think I completely agree. It just means that they’re going to be able to put some of their creditors off for a little while until they can get things righted, and- |
| Matt: | That’s crazy to me, because Stoli was, like, the first flavored big name vodka. |
| Dan: | Yeah. Yeah. |
| Mark: | Does that mean you’re going to get some Stoli? |
| Dan: | Apparently, it means we should have an easier time getting it. Now this is total speculation, but I think the latest outage was probably them not being able to allocate the correct money to get the stuff to the United States. |
| Matt: | Yeah. Couldn’t ship it. |
| Dan: | So, now that they’re able to say that they can put all their focus towards that, so that they can sell more product, get back on track, they should be fine. |
| Matt: | You’d hope. It’s not a small company. |
| Dan: | No. No. And it’s not just the Stoli vodka. It’s the Kentucky brands- |
| Matt: | Which is weird, because you would think Kentucky brands would have no problem being in the USA. |
| Dan: | Kentucky Ale. Sorry. |
| Matt: | Yeah. You would think that they wouldn’t have a problem being in the United States, though. |
| Dan: | Not at all, but if they’re under the same ownership, and they’re not able to move product. |
| Matt: | I’ll just drive down, and grab some. |
| Dan: | Yeah. Then the other one we heard is Conor McGregor, no longer attached with Proper 12. |
| Chris: | He should stop beating up women with his penis. |
| Dan: | Yeah. It’s usually a good strategy anybody can implement in their life. |
| Chris: | Sorry. It’s true. |
| Dan: | [inaudible 00:21:50]. |
| Chris: | I can’t believe his wife is freaking hanging onto his arm. |
| Dan: | I don’t think it was his wife. I think it was somebody else. |
| Chris: | No. That’s 100% his wife. |
| Dan: | His wife? Really. |
| Chris: | They’ve been together since he was a plumber. |
| Matt: | And he beat her up with his penis? |
| Chris: | Not her. |
| Matt: | Someone else? Oh, is he accused of rape again? |
| Chris: | Yeah. Yeah. Yeah. |
| Dan: | I think the big thing … Because we got a notice this morning, “Please remove all Conor McGregor merchandise with Proper 12.” They’re distancing themselves completely. |
| Chris: | “Burn it” is what they said. |
| Matt: | Really? |
| Dan: | They bought him out. |
| Matt: | Whoa. |
| Dan: | I think, like, a year ago, maybe a little bit longer. So, he wasn’t attached to it, but they’re asking that all Conor McGregor merchandise be removed from the product. |
| And, yeah, it’s because apparently, like, a week, or two ago, he lost a civil suit where he had to pay that lady out. What did I say? Like, $200,000? | |
| Chris: | I don’t know. I don’t know. |
| Matt: | That doesn’t seem like very much for Conor McGregor. |
| Dan: | That doesn’t seem like very much for raping somebody. I would think they would want to make sure it hurts. |
| Matt: | That’s still better than 30 years, like what Danny Masterson got. I bet he would have loved to have just paid everybody off- |
| Dan: | Paid $200,000, and- |
| Matt: | Kept chilling. |
| Dan: | Yeah. |
| Matt: | But any way you look at it, it’s wrong. |
| Dan: | Listen, anything in life, don’t be a piece of shit. |
| Matt: | Well, don’t rape people. |
| Dan: | Yeah. |
| Matt: | [inaudible 00:23:07]. |
| Dan: | And I had one client, I’ve talked about it several times with my managers, he refused to bring anything Proper 12 in, because it was Conor McGregor’s brand after that video was released of Conor- |
| Chris: | Punching the old guy? |
| Dan: | … sucker punching the old guy. |
| Matt: | My favorite is when he threw the stool at the bus. That’s my favorite Conor McGregor- |
| Dan: | He got that bus good. |
| Matt: | … fucking bus. |
| Dan: | Oh, any other news? We haven’t lost any celebrities, any celebrities of note. |
| Matt: | None that I can think of. |
| Dan: | Man, except for Trevor Lawrence. |
| Matt: | He’s going to win all the races in the Special Olympics. |
| Dan: | Oh, on that note, Mark, what are we drinking? |
Aberlour 18 year Double Sherry Cask
| Mark: | Either. Aberlour 18. |
| Kevin: | Aberlour. |
| Mark: | This is a limited run 18 year old [inaudible 00:24:09] scotch whisky, aged in Oloroso and Pedro Ximénez- |
| Dan: | There you go. |
| Mark: | … casks. I have not tried it yet. |
| Matt: | It was not even open. |
| Dan: | Oh, could double as our unopened- |
| Chris: | Dang. That is dark. |
| Dan: | Is he going to make a joke there? |
| Chris: | This is going to be good. |
| Dan: | I’ll let it go. |
| Chris: | It’s a huge hole too. |
| Dan: | It is a huge hole. |
| Matt: | We call it a big cork. |
| Dan: | Aberlour- |
| Chris: | Tip of my nose. |
| Dan: | It looks like a [inaudible 00:24:54]. |
| Mark: | Matt, you said that, and I thought for sure there was something I could make out of that, but I just couldn’t. |
| Matt: | I was just making the correlation between a hole and a cork, because a little cork definitely would not work on this bottle. |
| Dan: | No. There’s a hot dog in a hallway that comes to mind. Remember that? When Jay joined the podcast. That was- |
| Chris: | That must have been so long … How long ago was that? |
| Dan: | Oh my God. That was early 30s. I think somewhere around the 30, 40- |
| Matt: | I believe it’s entitled Jay’s Boil- |
| Chris: | Oh God. |
| Matt: | … is the name of that episode. |
| Dan: | Oh my God. That was great. I forgot all about that until you just said it, until I just thought of hot dog in hallway. |
| Matt: | He did a tutorial on Jägerbomb-taking. |
| Dan: | Yup. Jay joined us for a couple of episodes. I can’t remember what the reason- |
| Matt: | He did. |
| Dan: | … was. Was he on vacation? |
| Matt: | Either on vacation, or just took a day off for- |
| Dan: | Yeah. Anyways, 18 year, double sherry- |
| Matt: | Aberlour. |
| Dan: | … cask. Mark, anything else? |
| Mark: | What’s the proof on that? It seems a little hot for a scotch. |
| Matt: | It is 86. |
| Mark: | Oh. |
| Matt: | 43%. |
| Mark: | Raisins and cherries. |
| Matt: | That’s yummy. It’s very sweet. |
| Mark: | Lots of berries. It’s just all the fruits you can think are mixed together. |
| Matt: | A touch of apple way on the back. |
| Chris: | There’s a tickly-ness on the nose too. |
| Dan: | [inaudible 00:26:50] tickle tickle. Sarah still quotes that. |
| Matt: | Does she? |
| Dan: | From time to time. |
| Matt: | Good for her. |
| Dan: | That is one of her favorite things of anything about the podcast. |
| Matt: | It was a fun story. |
| Chris: | Malt. I got malt. [inaudible 00:27:09] malt. |
| Mark: | That’s good. |
| Chris: | Yeah. This is good. |
| Matt: | I do enjoy this. |
| Dan: | I don’t get as much burn as you were talking about- |
| Chris: | Yeah. I’m not getting too much burn. |
| Dan: | … flat at the beginning, and then the flavor comes. |
| Mark: | I’m actually getting a little bit of chocolate with it too. |
| Chris: | Yeah, but, like, baking cocoa. Not, like, sweet- |
| Mark: | No. No. |
| Chris: | … chocolate. Like, a malty dry cocoa. |
| Matt: | This is very sweet. That’s good. |
| Chris: | Really good. What was the price again? If you guys said that, sorry, I was- |
| Matt: | $16 a pour. |
| Mark: | Which means it probably cost us $120 ish. |
| Chris: | I’m, kind of, amazed that it’s … Well, I guess it’s double sherry, that it’s that dark. I figured it’d be more reddish dark. |
| Mark: | Well, it’s not finished its fully aged. |
| Chris: | Okay. It’s super dark. |
| Matt: | I like that. |
| Chris: | Aberlour. |
| Matt: | I could probably drink quite a bit of that. |
| Chris: | Aberlour. Good wizard, or bad wizard? |
| Matt: | See, I feel like he is the- |
| Chris: | [inaudible 00:28:20]. |
| Matt: | Like, it’s his name and he’s of Aberlour. |
| Chris: | Oh. |
| Matt: | Like, Aberlour is- |
| Chris: | Like, The Wizard of Aberlour. |
| Matt: | Yeah. |
| Chris: | Instead of, like, The Wizard of Oz. The Wizard of Aberlour- |
| Mark: | I think Aberlour is more of a wizard assistant. Cunning Aberlour. |
| Chris: | Huh. Yeah. |
| Dan: | Oh, that- |
| Chris: | Yeah. |
| Dan: | Mark, you may have never- |
| Chris: | That’s a good one. Yeah. |
| Dan: | … said more truer words. |
| Chris: | Yeah. |
| Dan: | It rhymes. He’s constantly a page. |
| Chris: | Constantly. |
| Dan: | He’ll never make it past- |
| Chris: | “Bring your double oak sherry, 18 year old Aberlour, young Aberlour.” No? All right. |
| Dan: | Oh, no. |
| Chris: | It works. |
| Dan: | When you started mentioning the 18, I decided to not go any further. |
| Chris: | Well- |
| Matt: | As long as they hit 18. Back then, it didn’t really matter. |
| Chris: | It doesn’t matter. They only live until they’re, like, 32 anyway. Unless they’re, like, dark arts wizards. We don’t really know. It was a long time ago. |
| Matt: | They live forever. |
| Chris: | They do. They could live forever. |
| Dan: | Unless they live in the Star Wars universe, and they’re on the dark side. They can just live through- |
| Chris: | That’s true. |
| Dan: | … except for being tossed down a- |
| Chris: | Well, he lived. He lived. |
| Dan: | … space station. |
| Chris: | He lived. He lived. |
| Dan: | No. No. He survived that. |
| Chris: | He did survive. |
| Matt: | He did. |
| Chris: | Yeah. He did. |
| Dan: | He survived that? |
| Matt: | Duh. Dark side. |
| Dan: | Man. |
| Chris: | And what’s-his-name survived getting chopped in half and falling down that thing too. Yeah. Yeah. |
| Dan: | He did not survive the fight with Obi-Wan Kenobi in the desert, though. |
| Chris: | No. He did not. That was awesome. |
| Dan: | I hope that- |
| Chris: | “I loved you.” |
| Mark: | Not find a fucking thing. |
| Chris: | “You were like my son.” |
| Dan: | “Man, we ain’t found shit.” All right. That was Aberlour 18 year, double sherry cask. Mark, good pick. |
| Mark: | It’s good. |
| Dan: | Matt, good pick. |
| Matt: | Thanks. |
Glenlivet Fusion Cask
| Mark: | The Glenlivet fusion cask. |
| Dan: | Who? |
| Mark: | Interesting story on the fusion cask. What they do is they take apart bourbon barrels, and rum barrels, rework the stave, so every other stave in the new barrel is a bourbon stave, rum stave, bourbon stave- |
| Matt: | Like an even/odd type thing. |
| Mark: | Yes. |
| Matt: | That’s different. |
| Dan: | I’m just thinking of the guy that’s building it, and he gets it all put together, and he’s looking at it, and he’s like, “Fuck. I missed one.” |
| Matt: | There’s two red ones next to each other. |
| Dan: | “Now I got to take it apart.” |
| Matt: | “Goddammit.” |
| Dan: | I’ll ask the question, wouldn’t it just be easier to age it for a certain amount of time in a rum barrel, and then a certain amount of time in a bourbon barrel, and save yourself the dismantling process? |
| Mark: | That’s why it’s never been done before. Well, because it’s, like, a lot of fucking work. |
| Matt: | Then it wouldn’t be the fusion series. |
| Dan: | It would not be the fusion series. |
| Chris: | The fusion. |
| Dan: | It would be the blended series. |
| Chris: | The fusion series. |
| Mark: | A non-aged statement. |
| Dan: | Man, that Aberlour is staying around- |
| Chris: | Yes. It is. I don’t know how I feel about this one. |
| Matt: | I should probably try it. |
| Mark: | It’s not as viscous as the Aberlour. |
| Chris: | No. Absolutely. |
| Mark: | And the flavor is not as deep. |
| Matt: | No. Not at all. |
| Mark: | It’s a very lightly- |
| Matt: | Like apricots. |
| Chris: | Should have started with this one. |
| Matt: | I don’t know. I went with the short- |
| Chris: | Fail. |
| Matt: | … the short bottle. |
| Dan: | I would have expected more sugariness off the- |
| Chris: | Rum? |
| Mark: | Yeah. |
| Dan: | … staves. |
| Matt: | Off the left side of the barrel. |
| Dan: | Yeah. So, they go every other one. It’s not, like, half the barrel is rum, half the barrel is bourbon, or quarter quartered- |
| Mark: | I don’t know. |
| Dan: | Oh. |
| Matt: | It’s half-and-half. |
| Dan: | Yeah. |
| Matt: | Top and bottom. They cut them in half. |
| Mark: | I would think it would be much less work to do half the barrel in one, and half the barrel in the other. That way, you only have to join them two times. But what the do I know? |
| Dan: | I think that for as long as they’ve been doing aging, they’re running out of things to do, and now they’re like, “Hey, remember that thing that Nick mentioned like 15 years ago we should try? Let’s give it a shot. We don’t have anything else.” |
| Matt: | We got time. Yeah. |
| Mark: | Time- |
| Dan: | Brian would have been a better name than Ryan. |
| Mark: | … is on my side. |
| Matt: | Yeah. Fucking Brians. |
| Mark: | [inaudible 00:33:05] time. |
| Dan: | This is fine. What is it a pour? |
| Mark: | Not much. |
| Matt: | 16 |
| Mark: | Oh. So, it’s over $100. |
| Matt: | You got to remember it’s in a series. So, that’s, like, an extra $20 a bottle right there. And it’s Glenlivet. |
| Mark: | I got to be honest, I don’t think I’d pay $125 for that. |
| Dan: | I think that I would save my money and buy an 18, or a 21. |
| Mark: | Well, the Aberlour and this at the same price. |
| Dan: | Aberlour wins that. |
| Mark: | Oh, absolutely. |
| Dan: | You get way more flavor profile out of that than … And the Aberlour, is that readily available? |
| Mark: | I have no idea. |
| Matt: | I believe that it’s a limited release. This Glenlivet would be great as, like, a starter scotch. |
| Dan: | Yeah. Yeah. Like Chris said, knowing what we know now, we probably should have started with this. |
| Chris: | I don’t hate it. |
| Mark: | I don’t hate it. If I went to someone’s house and they gave me some, and then they said, “Would you like another?” I’d say yes. |
| Chris: | Yes. |
| Mark: | Yeah. |
| Chris: | Yeah. |
| Mark: | But- |
| Dan: | Oh, I would drink this if I was at Om’s house. I’m not naming people’s real names. |
| Matt: | Shmom. |
| Dan: | Yeah. |
| Chris: | Shmom. |
| Dan: | Definitely. I’d drink the hell out of this. All right. |
| Matt: | This isn’t bad. I would still rather drink the [inaudible 00:34:39] Caribbean cask. |
| Dan: | Oh, yeah. |
| Matt: | But this isn’t bad. |
| Dan: | It’s not bad. |
| Matt: | A little wick. |
| Dan: | All right. So, that was Glenlivet fusion cask available at the Library Pub, $16 for a full two and a quarter once pour. |
| Kevin: | Where did all those come from? |
| Dan: | Are we doing all of them? |
| Chris: | We can do all of them, or we can pick and choose. |
| Dan: | I should have ate something before I came then. I got a lot to do. Can we pick and choose? Or I can just skip. I’ll do- |
| Chris: | We can do one for the next three weeks. |
| Dan: | Yeah. Sure. |
| Chris: | So, Matt, you just get to choose. |
| Dan: | That’ll push my pick off. |
| Chris: | Shoot. Dang. It’ll be 2025 before I get to have the wonderful, fantastic Cutty Shark. |
| Dan: | Sark. |
| Chris: | Whatever. It’ll eat you from the inside out. |
| Dan: | Rawr. |
| Chris: | Rawr. |
| Dan: | Baby sark. |
| Matt: | Wow. |
| Dan: | And now how many people who are listening to the podcast- |
| Chris: | Baby shark. |
| Matt: | Sorry, Renee. Sorry, Mom. |
| Dan: | James. Jeremiah. Oh, you know Jeremiah is singing it now. |
| Chris: | He absolutely is. |
| Matt: | He’s going to come in next week singing it. |
| Dan: | Thank you. |
| Matt: | Yeah. |
| Dan: | All right. So, this is Matt’s pick, and it is- |
Woodford Reserve Master’s Collection Madeira Finish
| Matt: | This is the Woodford Reserve Master’s Collection. This is their Madeira finish. This is their 20th release in the series. It is 50 point … Sorry. It is 90.4, 45.2%. Bottles run, I found them online anywhere from $180 to $300 a piece. |
| Chris: | I really like that bottle. It’s just very round and sexy. Curvy. Boing. |
| Dan: | And it looks like it’d be a fantastic home defense bottle. |
| Matt: | Yeah. It’s- |
| Chris: | I feel like the neck would break pretty easily. |
| Matt: | It’s thick glass. |
| Chris: | Oh, yeah. It is. |
| Matt: | It’s really thick glass. |
| Chris: | Oh, wow. That’s heavy. |
| Matt: | Yeah. |
| Dan: | Look at the bottom. |
| Chris: | Yeah. I know. |
| Dan: | Look at the amount of glass on the bottom of that. |
| Matt: | Yeah. You could do a little damage with that. |
| Chris: | This would be a sweet bottle for an infinity bottle. |
| Dan: | Yeah. |
| Chris: | You’ve just got to take all that crap off the front. |
| Dan: | Right. All the [inaudible 00:37:04] labeling. |
| Matt: | These are released once a year, and this one, in particular, is finished in Madeira, and then they blend it with a wheat whiskey. |
| Dan: | Getting a little warm, Chris? |
| Chris: | No. That nose threw me off. |
| Dan: | You took your stocking cap off. I didn’t know if you were getting hot. |
| Chris: | It helps me smell when I don’t have anything on my head. |
| Dan: | That makes sense. |
| Chris: | Doesn’t it? |
| Dan: | It’s like when you turn the volume down to find the turn. |
| Matt: | Yeah. |
| Chris: | Yeah. Absolutely. |
| Matt: | It helps you read better. |
| Chris: | That pisses Jen off so much. That’s hilarious that you said that, because- |
| Dan: | How can you concentrate when the song’s blaring? |
| Chris: | Yeah. Right? No. No. She’s, like, “Dude, you don’t need to turn down the radio to turn [inaudible 00:37:47].” |
| Dan: | That’s what I’m asking. Like, you absolutely have to. |
| Chris: | You have to. |
| Dan: | How can you concentrate with the music going? |
| Chris: | You can’t. You can’t. It’s got a little bit better since, like, the … It’s going through the speakers, the directions. |
| Mark: | Driving to a big city the first time, say, St. Louis, right when you get to the outskirts of town, you turn the radio off, and then you have to concentrate. |
| Chris: | Yeah. |
| Dan: | I can’t do off. |
| Matt: | This stuff is super cherry ish. |
| Chris: | Oh, the whiskey. |
| Matt: | It is Woodford. |
| Chris: | That’s really good. |
| Dan: | This is much more forward bite than the Aberlour. |
| Matt: | Yes. |
| Chris: | It’s very well-balanced across the whole palette. |
| Dan: | It is. |
| Matt: | But, yeah. I wish this is what Woodford normally tasted like. |
| Dan: | Yeah. |
| Chris: | How many bottles do you think they make of this? Not a lot. |
| Matt: | I couldn’t find anything, but I would guess probably between 30,000 and 50,000 somewhere. |
| Dan: | So, a decent amount of barrels. |
| Chris: | And this is a 700 ml. So, I’m wondering if they’re- |
| Mark: | European. |
| Dan: | No. European. |
| Chris: | I’m not a pan. |
| Mark: | I have to, but I’m putting it off as long as I can. |
| Dan: | Thank you. |
| Matt: | Uh-oh. |
| Dan: | Don’t go too long. Yeah. This is the second week in a row we’ve had an American company that it’s a 700 ml bottle. |
| Chris: | Everybody is going to be transitioning to it. |
| Dan: | They are. |
| Chris: | It’s just a matter of time. |
| Dan: | And I wonder if, like Mark mentioned last week- |
| Chris: | It makes sense, man. |
| Dan: | … the Jack Daniels was probably an import, but I’m wondering if now we’re starting to get that they’re doing the transition. |
| Matt: | I guess that they do it so that they can export it. So, they can ship it to Europe. |
| Chris: | Yeah. |
| Dan: | Yeah. Yeah. That makes sense. |
| Chris: | It’s one of those things too, that America has to be- |
| Mark: | [inaudible 00:39:47]. |
| Chris: | … different. |
| Matt: | Probably. |
| Mark: | Okay. |
| Chris: | America has to be different than everybody else. |
| Mark: | The other thing is, and I don’t know the tariff laws, but back in the day, a long time ago- |
| Dan: | [inaudible 00:39:57] Tuesday. |
| Matt: | Most likely. |
| Mark: | … in an attempt to save Harley Davidson, the United States passed a tariff on any motorcycle above 750 CC. Okay? Because anything over that would compete with Harley Davidson. So, everybody started making 700 CC motorcycles. |
| Dan: | We can’t hear you. |
| Mark: | I’m sorry. |
| Dan: | It’s okay. Keep going. |
| Mark: | Maybe they have a tariff on 750 bottles, because those are U.S. bottles. So, the U.S. bottlers are starting to bottle at 700. |
| Dan: | Yeah. We’d heard from the industry … Go ahead. |
| Chris: | No. You go ahead. |
| Dan: | That 700s are the custom in Europe. |
| Mark: | Yes. |
| Chris: | Yes. |
| Dan: | And the reason why we get- |
| Chris: | The world. |
| Dan: | … bottle shortage- |
| Chris: | It’s the world. |
| Dan: | The rest of the world. |
| Chris: | Yeah. Spirits |
| Dan: | 750’s are only custom in the United States. |
| Chris: | Spirits. |
| Dan: | Thank you. So, they’re beginning to switch to 700s, because then they can produce one size bottle that goes everywhere, and when United States all of a sudden has an influx and starts- |
| Chris: | Or we have another COVID, and we run out of glass. |
| Dan: | Yeah. |
| Mark: | And not that I’m cynical but- |
| Dan: | No. Not at all. Go ahead. |
| Mark: | … you start bottling in 700s instead of 750s, are they going to lower the price? |
| Chris: | No. No. |
| Matt: | That’s a silly concept. |
| Chris: | A lower price? Weird. They offer a money-back guarantee like Kia? I’m going to start a whiskey brand. |
| Matt: | Oh, yeah? |
| Chris: | A 100 year warranty. |
| Matt: | A 100 year warranty on the whiskey? |
| Chris: | Yeah, or something like that. I don’t know. If it’s bad- |
| Matt: | You will go out of business fast. |
| Chris: | Probably. I didn’t say I was smart. |
Wyoming Whiskey National Park No. 4
| Matt: | It is Wyoming Whiskey. |
| Chris: | Oh, weird. It looks like Wyoming on the label. |
| Matt: | It is. This is their national park’s fourth release in the series. And this one is Mammoth Hot Springs in Yellowstone, which I have not tried this yet. This has not really been opened so much. |
| Chris: | Do you guys get … Like, a soft inhale. Do you guys get cinnamon? |
| Matt: | Yeah. Maybe a touch. |
| Chris: | Yeah. It’s weird to me. |
| Matt: | This stuff is a non-aged statement. At least, not that I could find. They’re saying it’s around a five year, which it might even say it on the bottle. |
| Chris: | It aged five years. |
| Matt: | I don’t know. |
| Dan: | Yup. |
| Matt: | That’s what I get for not reading the bottle, trying to find stuff online. |
| Chris: | Well, it’s gold lettering. |
| Matt: | I just couldn’t see it. |
| Chris: | You just put it right out of your brain anyway. “Gold lettering? Sucks.” |
| Mark: | It’s true. Even worse gold lettering on glass instead of paper. |
| Chris: | Sure. Sure. |
| Dan: | Horrible. |
| Matt: | It’s around $80. 98 proof, 68% corn, 20% rye, 12% barley, and Wyoming Whiskey actually donates a portion of the proceeds to the national park system. They’ve donated about $150,000 so far. |
| Dan: | God. And this is … I don’t even want to say it. That’s such a drop in the bucket for what the national parks need. |
| Chris: | Just need to start hunting all those buffaloes and selling them. |
| Matt: | Wow. |
| Chris: | I’m just kidding. I’m just kidding. |
| Dan: | Are they still on the endangered species list? |
| Chris: | I don’t know. |
| Dan: | Buffalo. |
| Chris: | I don’t know. |
| Mark: | I do not believe so. |
| Chris: | Colorado buffalo? |
| Matt: | I think Ted Turner helped bring them back. |
| Mark: | And it’s bison. |
| Dan: | It is. |
| Matt: | American bison. |
| Dan: | I want it for the record that I passed up two opportunities to make fun of you there. |
| Chris: | Which opportunities were those? |
| Dan: | I can’t … I promised I would be nice for the rest of the year for him. |
| Matt: | Wow. That’s quite the commitment, Dan. |
| Dan: | And it’s very difficult right now. |
| Matt: | That’s, like, four weeks worth of commitment. |
| Dan: | I’m on week two. So, it’ll be five full weeks. Is it in the record? |
| Matt: | I like this. |
| Mark: | I’m not sure how to respond to that. |
| Chris: | So, when you flip the bottle upside down, the label turns into mountains, and national parks have mountains. That was so dumb. |
| Matt: | It’s all the bottoms of the W. Fucking nerd. |
| Dan: | I have officially been hanging out with you long enough that I knew right away when you were saying that. By the way, on the label, it’s two Ws fused together. So, if you turn it upside down- |
| Chris: | I think I explained it quite well. Thank you, Dan. |
| Dan: | Such a great dad joke. I got pissed off at somebody, one of my chicken talk groups, because they- |
| Matt: | You’re in chicken talk groups? |
| Dan: | Oh, man. |
| Matt: | They just write, “Cluck, cluck, cluck, cluck, cluck, cluck.” |
| Dan: | I was in the duck talk group for a while, but they just laughed at me. |
| Matt: | Quack quack and cluck cluck. |
| Dan: | Somebody posted today one of the best dad jokes, said, “I am never ordering from Amazon again. I got my delivery of chicken feed last week, and they emailed me today that they wanted my feedback.” |
| Chris: | Come on. That’s hilarious. |
| Dan: | I know. It’s great. It’s great. |
| Chris: | You guys are just trying not to laugh. We’re like, “We’re not going to laugh at this dad joke,” because it’s funny. That was funny. Thanks, Dan. You’re my friend. |
| Dan: | Thank you. |
| Matt: | That’s terrible. Horrible. |
| Dan: | I forgive you for what you did to me Wednesday. |
| Chris: | I didn’t do anything, man. I just asked you to come along. |
| Dan: | [inaudible 00:46:32]. |
| Matt: | I blame the curvy roads. |
| Dan: | I could, but it’s funner to blame him. Wyoming Whiskey- |
| Matt: | I like this. |
| Dan: | … the national park number four. |
| Mark: | There are certain people, they should never order from Amazon, my wife. |
| Dan: | If your wife didn’t order from Amazon, Jeff Bezos would have to sell one of his yachts. It would be a catastrophe. |
| Mark: | You’ve met Artie. |
| Dan: | Yeah. |
| Chris: | He’s the Amazon guy? |
| Dan: | I got humped by Artie once. |
| Chris: | You got him on Amazon? |
| Mark: | My wife was going to order dog food for Artie. She ordered dog food. It came. |
| Matt: | I’ve heard this story. |
| Mark: | How long do you think that dog is going to eat off a 50 pound bag? |
| Chris: | [inaudible 00:47:22]. |
| Dan: | Oh my God. |
| Chris: | Good cost-saving. All next year. |
| Dan: | It takes Piper, who is a smaller black lab a month to go through her 50 pounds. |
| Matt: | Lacey went through- |
| Mark: | It would take a year. |
| Chris: | A year. Just get him fat. Just turn him into a little pig. |
| Mark: | That little fucker eats like you wouldn’t believe. |
| Chris: | Give him more. |
| Mark: | He never gains weight. |
| Chris: | Give him more. |
| Mark: | Unlike Dan. |
| Dan: | No. I’m still at 202 after what I ate yesterday. |
| Matt: | You must have taken a big poop. |
| Chris: | On Wednesday night, he was 199. Connor weighed a little bit more. |
| Dan: | Yeah. |
| Mark: | My brother, the doctor, says eating is good. So, what you have to remember is your body can only absorb so much over a 24, or 48 hour period of time. |
| Dan: | Yeah. |
| Mark: | Ergo, if you’re going to eat, like, Thanksgiving, eat as much as you fucking can, because your body is only going to absorb so much, and you’ll poop the rest out. |
| Dan: | See, and I was thinking about this this morning in preparation for knowing I was going to get shit for how much I ate yesterday, I bet if you and I went to a doctor and explained our daily food content, you would be the one that would be in trouble, not me. |
| Mark: | You are absolutely right. As far as doctor’s concerned, I’m anorexic. |
| Dan: | Yeah. You, basically, are malnutritioned. |
| Mark: | Yes. |
| Dan: | Me, however- |
| Mark: | You are not malnutrition- |
| Matt: | Dan’s got some to give. |
| Dan: | Yeah. I eat Mark’s portion quite often. |
| Chris: | What? |
| Dan: | I eat Mark’s portion. |
| Chris: | I hope in private. I just wanted to hear you say it again. |
| Dan: | Chris, what’d you bring for us today? |
| Chris: | Some Mary Dowling. So, she is considered the mother of bourbon. She, at a very young age, married an older Irish gentleman, who started distilling and doing stuff, and this was all pre-Prohibition, and then Prohibition hit. He died, she was his partner, and she started trying to get into medicinal, and then eventually got into bootlegging, because they couldn’t do anything with it. |
| Well, I want to say she hired some of the brothers from another really, really big distillery, and it’s escaping my mind, to disassemble the actual- | |
| Chris: | The still. Thank you. And they transported it down to Juarez, Mexico, which is where she started doing her own stuff. And then it really caught steam, because it was coming over the border illegally, and they were using it as a medicinal, and doctors started getting upset, because they weren’t able to get this cheaper whiskey to use for medicine than what they were getting out of Kentucky. |
| Mark: | [inaudible 00:50:28]. |
| Chris: | They ran her out of Kentucky. So, this is it, Mary Dowling. It’s good. There’s three different expressions. |
| Dan: | Is this the one that they were telling us a story that she was involved in some gang fights and got- |
| Chris: | Yeah. |
| Dan: | … cut up really bad? |
| Chris: | I think so. Yeah. |
| Dan: | Like, she had some scars on her face from- |
| Chris: | Yup. Well, she was- |
| Matt: | Gang fights? |
| Chris: | Yeah. She was- |
| Mark: | That is exceedingly mediocre. |
| Chris: | Okay. |
| Dan: | Wow. Why don’t you say that to Mary Dowling’s face, you jackass. |
| Matt: | All scarred up. |
| Mark: | She’s dead. |
| Chris: | She is dead. Toasted barrels. This is the winter wheat. This is the lowest … We’ll probably be exploring all of these in the next couple of weeks, because we’re not going to do them all in one, but this is the lower tier expression of what she does. It’s the winter red wheat, which I’m surprised this isn’t more expensive, because we know what red wheat does as far as- |
| Matt: | And it’s a fancy bottle. |
| Chris: | Yeah. It is a fancy bottle. It’s just wheat I think provides less juice. |
| Dan: | [inaudible 00:51:30] pop. |
| Chris: | Like, it’s just … At least, that’s what I’m understanding. |
| Dan: | I put this in the same boat as the … Was it the Aberlour? |
| Chris: | [inaudible 00:51:38]. |
| Dan: | It started out really light- |
| Mark: | Less sugar. |
| Chris: | Less sugar? |
| Dan: | The Aberlour started off really light, but then the flavor came in later. |
| Matt: | It hits mid-palette. |
| Dan: | Yeah. |
| Matt: | It’s a 45. |
| Dan: | Yeah. Yeah. |
| Matt: | 45.5. |
| Chris: | Oh, I thought you were telling price. Yeah. Your guys’ cost is, I don’t know, right around $50 a bottle, and it just goes up from there. They’re good. I like these. |
| Matt: | I don’t hate this. |
| Mark: | It’s, again, Chris got mad at one who said it’s mediocre. It’s an entry- |
| Chris: | I didn’t get- |
| Dan: | I got mad. |
| Chris: | He got mad. |
| Mark: | Okay. |
| Chris: | Because I don’t disagree with you. It is their intro. |
| Mark: | And that’s what I’m saying. It’s interesting enough to get me to want to taste the higher-end. |
| Chris: | I think people will buy it, because it’s toasted barrels, and it says, “Winter red wheat,” because that’s interesting for people, and they’re like, “I might have that on my back bar.” |
| Matt: | And I bet it looks really nice on a shelf. |
| Chris: | It does. |
| Matt: | Which I don’t hate- |
| Chris: | You guys probably need to bring some in. |
| Dan: | It’s very fancy. This also would make for a good- |
| Mark: | We haven’t? |
| Dan: | … decanter. |
| Chris: | I don’t think so. |
| Matt: | Yeah. |
| Chris: | Yeah. It would. I don’t think so. |
| Mark: | If we haven’t brought it in, it’s because no one’s tried to sell it to us, Chris. |
| Chris: | God, Dan. You’re supposed to talk to them about this shit. |
| Mark: | You know I buy everything. |
| Chris: | Yeah. That’s fine. That’s on me. |
| Dan: | [inaudible 00:52:55] that. |
| Chris: | Yup. That’s fine. |
| Matt: | I don’t hate this. |
| Dan: | I’m fairly certain we don’t have this, but I … You sure? |
| Matt: | Yeah. [inaudible 00:53:06] get just a touch of ethanol. |
| Chris: | I do too. Like I said- |
| Matt: | Go for [inaudible 00:53:13]. |
| Chris: | Another one, like, if someone poured this for me at their house, and they’re like, “Do you want another one?” Absolutely. Because it’s getting sweeter as I go along too. |
| Mark: | At someone else’s house, I’d put a couple cubes of ice with it, but, yeah, I’d drink it. |
| Dan: | You son of a lovely woman. |
| Chris: | Next week, we’ll be doing the middle tier, and that’s the one for me that I’m like, “All right. This has got everything that I want out of it.” Yeah. |
| Dan: | So, that was Mary Dowling. |
| Chris: | That was Mary Dowling. |
| Dan: | It’s now going to be available at the Library Pub I think probably, possibly, potentially. |
| Chris: | Yup. |
| Matt: | Maybe. |
| Chris: | We can put in an order for all three of those. |
| Dan: | Along with we had some nice browns drank on Saturday. It was a very bourbon-y kind of day on Saturday, and thanks to Matt, we had some nice ones on Sunday. |
| Chris: | Ooh, what did you guys have Sunday? |
| Dan: | Well, the Jack Daniel’s bottle is not going to make it through the week. Is it? |
| Matt: | Nope. No. That stuff is really good. |
| Dan: | It is really good. |
| Matt: | The Coy Hill, which is why we haven’t tried it, because it’s been that popular. |
| Dan: | Yeah. Maybe [inaudible 00:54:10] 750, it’d make it through the week, but- |
| Matt: | Then we might have been able to try it. |
| Dan: | Yeah. |
| Matt: | But, no. That bottle’s very popular. The cool thing about that is the whiskey all comes out of their tallest, and Jack Daniel’s calls them barrel houses, not rickhouses. |
| Dan: | Matt, real quick, did you forget that we did this last week? |
| Matt: | Did we? |
| Chris: | I forgot. |
| Dan: | You did? |
| Chris: | Yeah. |
| Dan: | Yeah. No. Because that was the whole thing was Coy Hill was the highest rickhouse. |
| Matt: | Yeah. It’s the highest point of a … Yeah. Never mind. You can just- |
| Dan: | It’s okay. |
| Matt: | … erase all that. |
| Dan: | Oh, I don’t know. I should leave it. It’s great. |
| Chris: | It’s okay. It just shows us that we have busy weeks in-between podcasts. |
| Dan: | We do. Man, we forget about things so much shit. |
| Chris: | [inaudible 00:54:46] paid for this. Not me. |
| Dan: | Speaking of- |
| Chris: | If you guys want to pay us, you can. Just hit that subscribe button down below. |
| Dan: | Yeah. |
| Matt: | I talk about so many fucking whiskeys during the week. |
| Dan: | And we’re 232 episodes in, plus some forgotten ones. |
| Chris: | Do we have 232 listens? |
| Dan: | No. |
| Chris: | Okay. |
| Matt: | On any one episode? |
| Dan: | Yeah. No. |
| Chris: | We got to have over 100. Right? On none? |
| Matt: | I think our top one is, like, 80. |
| Dan: | Yeah. |
| Chris: | Yeah. Don’t share this. |
| Dan: | We had one that I think we actually did get over 300 listens, but we can’t figure out why. Like, it went from, like, 30, 40 listens for every episode, all of a sudden, we were at 300, and then the next episode, we dropped back down again. |
| Chris: | Who was on that- |
| Matt: | And then we got a bad review on our food. |
| Chris: | We need to- |
| Dan: | Literally, all of it, it was just a regular episode. I have no idea what happened, but- |
| Chris: | Well, there were times that Matt came over, and we listened to podcasts, like, seven, or eight times the same- |
| Dan: | Yeah, but still to go from- |
| Chris: | Does that count? |
| Dan: | … like 30 to 40 listens, all the way up to- |
| Chris: | Yeah. |
| Dan: | Because it was unique plays too. |
| Matt: | Interesting. |
| Dan: | So, once I listen to it once, any of my log-in, I don’t contribute to the- |
| Matt: | Yeah. |
| Dan: | … plays again. |
| Chris: | We should figure out which podcast that is. |
| Dan: | Well, I did at that time, but I couldn’t find anything about it, the reason why. |
| Matt: | He chalked it up to a- |
| Dan: | Like, there was nothing special. There wasn’t even a guest. |
| Matt: | … computer glitch. |
| Dan: | If we had a guest on, I’d insist we have guests every week, if that would do it, but, anyways. |
| All right. Library Pub, Whiskey Wednesday coming up on Publication Day, which, by the way, is? | |
| Matt: | Wednesday. |
| Dan: | Wednesday. Knob Creek, Henry McKenna, Elijah Craig, $45 a ticket. You’re going to get six pours. It’s going to be a young, and then an old of the three. |
| Matt: | Yes. |
| Dan: | I won’t be here. |
| Matt: | Weird. |
| Dan: | It’s the girlfriend’s birthday. |
| Chris: | Bring her along. |
| Matt: | You should bring her to a whiskey tasting. |
| Chris: | Yeah. It’s her 21st birthday. |
| Matt: | She loves whiskey. |
| Dan: | My choices are, and let me see where you guys would go with this- |
| Chris: | Oh God. |
| Dan: | … come to the Library Pub for a Whiskey Wednesday, or get dinner paid at Texas De Brazil? |
| Matt: | I’ve never eaten there, which when I think- |
| Dan: | In fact, I don’t think anybody, but Kevin has. |
| Matt: | When I think of that, all I can think of is the scene from Bridesmaids where they eat at the Brazilian steakhouse, and then they shit all over everything. |
| Chris: | Yeah. That’s- |
| Dan: | Yeah. |
| Matt: | It’s happening. It’s like hot lava. |
| Dan: | God. It did so fucking good. I have the meat sweats 25 minutes into the meal. Mark, you want to know how much food I eat that night? You know how much I eat here, and I’m restrained. That is $75 a plate all-you-can-eat- |
| Kevin: | $50 a plate. |
| Dan: | Is it down? |
| Kevin: | It’s $55. |
| Dan: | Oh, because I usually get a whiskey drink. Kevin was saying it’s $55. $50, $55. I usually get a drink on top of that. |
| Kevin: | Yeah. |
| Dan: | I figure it’s $75 a plate. That’s where I’m at. Usually, our bill is about $150, $175. |
| Matt: | That’s not horrible. |
| Dan: | No. For all-you-can-eat good meat? This isn’t Chili’s. It’s not Sizzler. |
| Matt: | Is Sizzler still around? I don’t think there’s any left in Omaha. |
| Dan: | I’ve never ate at a Sizzler. |
| Matt: | My freshman year, that was our prom dinner- |
| Chris: | Red Lobster has great steak. |
| Matt: | … where my date took me. What? |
| Dan: | Red Lobster has great steak. |
| Chris: | They do. Go get their surf and turf. At least, they used to. |
| Dan: | How about the Michigan/Ohio State rivalry? That’s something we didn’t talk about. Is Ryan Day fired at the end of the season? |
| Matt: | I don’t know, man. |
| Chris: | For who? |
| Mark: | I have a friend that’s an Ohio State fan, and he is convinced yes. |
| Chris: | What? Come on. |
| Dan: | It doesn’t fucking matter what you do for the rest of the season. You must beat Michigan in [inaudible 00:58:31] House- |
| Matt: | Well, you’ve got to beat your big rival. |
| Dan: | You have to beat them. |
| Mark: | Ohio State has three losses at home since 2012. Two of those were Michigan. |
| Dan: | Ohio State is 47 and one against Big 10 teams. |
| Matt: | Jesus. |
| Dan: | And they are one and four against Michigan under the Ryan Day tenure. |
| Matt: | Well, and the big thing was the planting of the flag. |
| Chris: | Yeah. All over this weekend. Like, there were multiple games where fights broke out, because- |
| Dan: | Yeah. |
| Chris: | … rivalry weekend. |
| Matt: | Ohio State lost their shit, because of it. |
| Chris: | Yeah. |
| Matt: | They had a fistfight on the thing. Their head coach had to literally drag a player off the field. |
| Chris: | The police were spraying pepper spray at players. Like, it was- |
| Matt: | Yeah. It was crazy. |
| Chris: | It was crazy. |
| Dan: | That’s an actual rivalry. Honestly, I’m still calling bullshit on the Nebraska/Iowa thing. |
| Matt: | Well, the thing is the hate’s just not there. |
| Dan: | It’s not. |
| Chris: | It is too- |
| Dan: | Because both teams- |
| Chris: | The stuff on … No. The hate is 100% there. |
| Dan: | It’s all WWE fake. The only way this begins to build a rivalry is if you guys didn’t beat Wisconsin in your last chance to get into a bull game, Iowa ruined it on what- |
| Chris: | It’s all over right now that Nebraska is a bunch of little- |
| Matt: | Bitches. |
| Chris: | Bitches, because they didn’t shake hands at the beginning. |
| Dan: | But you know why. |
| Chris: | They shake their … Well, yeah. I know why, because they got kicked off the 50 yard line, because they were praying, and they literally had police walk them to their end zone, and be like, “You have to do it here.” And it’s, like, that’s why it pissed them off. |
| Dan: | Again, [inaudible 01:00:20]. |
| Matt: | The thing about it is your captains are supposed to set the precedent- |
| Dan: | And they did. |
| Matt: | … and they’re supposed to be good role models. |
| Dan: | [inaudible 01:00:29] sportsman. And they were. |
| Matt: | By refusing to shake hands- |
| Dan: | Not by shaking hands- |
| Chris: | They did it at the end. |
| Matt: | Some of them did. |
| Chris: | All the captains did it at the end. That’s what I have read. |
| Matt: | So, you got three out of the however many are on the team that are confirmed hand shakers. |
| Dan: | Yeah. |
| Matt: | I still think that’s fucked up. |
| Dan: | Again, the Iowa/Nebraska thing is not a rivalry. And, by the way- |
| Matt: | It’s a small-time rivalry. |
| Dan: | Yes. I would agree with that. |
| Matt: | A media rivalry. |
| Dan: | I would agree with that. Facebook rivalry. There’s a lot of Facebook trash talk- |
| Matt: | I bet it started on Myspace. |
| Dan: | It might have. |
| Matt: | Dan and Dane Cook started that. |
| Dan: | I may open my Myspace account just to start talking shit about Nebraska. |
| Chris: | It’s probably still open. |
| Dan: | No. I closed it. |
| Chris: | They probably still have it open. |
| Matt: | Now there’ll be three people on Myspace. |
| Dan: | I unfriended Tom. |
| Matt: | On Facebook? |
| Dan: | Yeah. |
| Matt: | Really? |
| Dan: | Yeah. |
| Chris: | He was always one of my top eights. |
| Dan: | And if anybody had Myspace, you know what I’m talking about. Everybody that didn’t- |
| Matt: | Tom started Myspace. |
| Chris: | Tom’s a brilliant, brilliant man. Getting out of all of this bullshit, and just getting paid $500 million to sell- |
| Matt: | Counting his money. |
| Chris: | … to sell Myspace, and then just becoming a photographer. Okay. Okay. Gets to go anywhere that he wants. No. He did it right as far as I’m concerned. He did it right. |
| Dan: | What else have we got? |
| Matt: | I think that’s about it. |
| Chris: | That’s it. |
| Dan: | Bears fired their head coach. |
| Matt: | Yup. |
| Dan: | I’ve been told that, or I’ve heard Bill Belichick is a contender, which is- |
| Kevin: | [inaudible 01:02:06] fire somebody else again. |
| Matt: | I just don’t see Belichick coaching again. |
| Dan: | I don’t either. |
| Matt: | At least, not in a head coaching- |
| Dan: | I think Belichick is a cute headline. So, somebody writes it, and says he’s a front-runner. |
| Matt: | He’s busy with his 24 year old girlfriend. |
| Dan: | And I’d be busy with her too. |
| Matt: | Well, Cialis. |
| Dan: | I’ve also heard he’s a contender for the Dallas Cowboys job, which, again- |
| Matt: | That’s Deion’s. |
| Dan: | It’s neither of them. Jerry Jones won’t hire either of them, because they’ll be the bigger deal than Jerry Jones, and he can’t handle that. |
| Matt: | I’m guessing Deion’s got some sort of dirt on Jerry Jones. |
| Dan: | Maybe. |
| Matt: | Deion just seems like that kind of guy. |
| Dan: | Maybe. He said he was happy in Colorado. |
| Matt: | He’s making a bajillion dollars in Colorado. |
| Dan: | How much longer does his kids have at the university? |
| Mark: | Three years. |
| Dan: | Three years? He’s not leaving. |
| Matt: | Yeah. I think Shedeur has got- |
| Dan: | Because as soon as he leaves, they’re cut. |
| Matt: | … one, or two. |
| Dan: | Yeah. |
| Matt: | They won’t get cut. |
| Dan: | Who’s the other one? |
| Matt: | Shedeur’s come on hot the second half of the season. He’s kicking ass. |
| Dan: | Antonio Pierce. I think he’s fired as Raiders head coach. |
| Matt: | Probably. |
| Dan: | They’ve gone from they looked like they were on the right direction, middle to end of last year, to they’re just terrible now. |
| Matt: | Well, didn’t they make the playoffs a few years ago? |
| Dan: | I think last year they may have made the playoffs. |
| Matt: | And they have two wins this year? |
| Dan: | Mm-hmm. |
| Matt: | Yeah. |
| Chris: | I don’t think they made the playoffs last year. Did they? They haven’t made the playoffs in a long time. That was why they fired the dude that they fired last year to get Antonio Pierce. |
| Dan: | Yeah, and then Antonio Pierce turned them around. They went on, like, a four, or five game win streak. |
| Chris: | Because like, “Hey. We got to help this guy that’s coming in to help us just for a little bit.” It was never- |
| Dan: | Did you see that one of the Lions players posted a picture of another Lions player with on the background was the play breakdown and coding for the entire offense of the Lions? |
| Matt: | Oh, damn. |
| Dan: | He posted it on Twitter, X, Facebook, whatever. |
| Matt: | Which the Raiders- |
| Chris: | I bet that happens more often than you- |
| Dan: | I bet it does not. |
| Matt: | The Raiders made the playoffs in 2021. |
| Dan: | Okay. |
| Chris: | Yup. That’s where the Bengals beat them. That was fun. |
| Matt: | They got a wild card berth. |
| Dan: | Do you remember that game? |
| Chris: | Yeah. I do. |
| Dan: | [inaudible 01:04:17]. |
| Matt: | Just mean. |
| Dan: | Mark, you got anything for us? |
| Mark: | Nope. |
| Dan: | Okay. Mark’s got to poop. Bye, everybody. |
