Podcast Transcription
| Dan: | Episode 251 of The The Library Pubcast being recorded on a little bit of a gloomy Monday. We got quite a bit of rain Sunday night that we definitely needed. |
| Chris: | Did we? |
| Mark: | Well, it’s going to rain for the next three and a half or four days. |
| Dan: | Good. |
| Chris: | I’m so glad I mowed yesterday. So glad. My dog would get lost in my… |
| Dan: | Matt is out on some escapades, so he’s off today. It’s just Mark, Chris, and Dan on the cast. |
| Chris: | On the cast. |
| Dan: | Chris, how was your weekend? |
| Chris: | My weekend was pretty all right. I spent a lot of it just with Howie. Jen had a lot of stuff going on. Yeah, had a lot of fun with Howie this weekend. Jen had a bunch of stuff going on, weddings and wedding rehearsals, and other things that she’s got going on. It was mostly just Howie and I, and we did a lot of fun stuff. |
| Mark: | Aren’t you guys at an age where you’re too old for big weddings? I figure when you’re in your 40s no one cares. |
| Chris: | About big weddings? |
| Mark: | Yes. |
| Dan: | Oh, no, it’s still big market. |
| Chris: | No. |
| Dan: | A lot of people are on their second wedding. |
| Chris: | Yeah, it’s true. I was on my second at 36. |
| Dan: | Oh, I always forget that you were married twice. |
| Chris: | Sort of. I forget too, which is really good. |
| Dan: | Anyway, spent the weekend with Howie. |
| Chris: | Yeah, just spend it with Howie, and that’s pretty much all we did. We just hung out and planted some tomatoes. Removed my garden and put it in another spot in the yard farther away from the house. It’s good. It’s good. It was a good weekend. |
| Dan: | Doing the garden is one on my list, but I’m expanding my garden and repairing it from the storm last June, or something like that. |
| Chris: | Yeah, the tree’s falling. |
| Dan: | Yeah, the tree fell on it and broke half of it, so I have to repair it. And then, it’s just getting all that done in a Saturday morning is difficult. Mark, how was your weekend? Dodgers continue to kick ass? |
| Mark: | No. |
| Dan: | Oh. Wah, wah, wah. |
| Mark: | You’re right. The game before this series with the Angels, they scored 19 runs in the first four innings. |
| Dan: | 19 runs in the first four innings? |
| Mark: | Yes. |
| Dan: | Jesus. |
| Mark: | Then they play the A’s, one of the worst teams in baseball. At home, and get swept. Ohtani, the $700 million DH, was struck out by a position player. In other words, a third baseman struck him out. |
| Chris: | You can’t win them all, I guess. |
| Mark: | Now take- |
| Dan: | $700 million, you better win a lot of them. He did. He won a World Series. |
| Chris: | Won a World Series. They made their money back. Yeah. |
| Mark: | Dodger baseball sucked this weekend. |
| Dan: | Are the Cubs doing good? |
| Chris: | I think they are, Dan. I think they are. |
| Mark: | They’re not doing poorly. |
| Chris: | I think Royals are doing good too, right? |
| Dan: | I don’t follow baseball, but I know the Royals are doing well. |
| Mark: | NL Central. |
| Dan: | Huh. Well, that’s cool. |
| Mark: | You all have Miss Google, look up NL Central. |
| Dan: | I don’t want that in my algorithm now. Because now everything’s going to be like, “Hey, check out the MLB Sunday ticket.” |
| Chris: | Baseball, Ray. Baseball. It’s all about baseball. |
| Dan: | All right, MLB NL Central, Cubs are on top. 28 game win. That made a lot of sense. 28 games won. Cardinals are second with 26, Reds at 24 games won, then it’s the Brewers. Oh. The Padres suck. |
| Mark: | No, the Padres are good. |
| Dan: | Oh, Pirates. Sorry. |
| Mark: | The Pirates do suck. |
| Chris: | Because they’re from Pittsburgh. |
| Dan: | Yeah, that’s true. Speaking of that, I’m a little nervous about the Steelers this year. |
| Chris: | Why? |
| Dan: | I don’t know. Just, something’s got me nervous about them. |
| Mark: | The Cubs are doing very well. They have, I believe, the second-best record in the National League. |
| Dan: | All right, go Cubs. |
| Mark: | Maybe third. |
| Chris: | Cool. There’s a lot of happy friends of mine, then. |
| Dan: | Yeah. Listen, not get excited, they’re going to screw this up. |
| Chris: | No, but this is at this point, they haven’t said, “All right, well, we’ve got to wait until next year.” |
| Dan: | They haven’t said it yet. That’s true. |
| Mark: | The All-Star game is not here yet. |
| Chris: | Yeah, that’s true. |
| Mark: | You have time. |
| Dan: | Did you guys see that… I saw a meme that after the NFL draft, the Dallas Cowboys were officially eliminated from the playoffs. |
| Chris: | Yeah. |
| Mark: | That Sanders kid is going to get cut already. |
| Chris: | Man. |
| Dan: | I haven’t heard. Is he causing issues, or where is he? |
| Mark: | Yes. |
| Dan: | Really? |
| Chris: | Yeah, because there’s TV crews following him around. He’s doing a special documentary where he’s filming it himself, and total distraction. |
| Mark: | He is an undrafted invitee to camp. |
| Dan: | I thought he was sixth round or fifth round. |
| Mark: | No, his brother. |
| Dan: | Oh, okay. |
| Chris: | Oh, wow. Yeah. Geez. I don’t want to talk about him. |
| Dan: | I’m surprised the NFL’s letting that happen, because they’re usually pretty tight about what they approve and what- |
| Chris: | It’s Deon’s kid, man. |
| Dan: | But still, they’ve told other players no for less. |
| Chris: | Not Deon’s kid. |
| Dan: | We’ll see. What do they care? |
| Chris: | Neon Deon. The amount of money that man’s brought them. |
| Dan: | Pales in comparison to what Mahomes has made them. [inaudible 00:06:36] Taylor Swift has made them. |
| Mark: | Mahomes who is still running as for high B. |
| Chris: | Yeah. |
| Dan: | Getting paid. Getting paid real well. |
| Chris: | Ketchup on his steaks. |
| Dan: | I saw a… |
| Mark: | That is a sin. |
| Dan: | Listen, several times Sarah and I have gotten close to a divorce because I’ll make this beautiful ribeye steak on the grill, nice amount of butter, some thyme. Let it rest for about 10 or 15 minutes. And then we sit down and she throws a giant thing of Heinz 57 on it, and I’m like [inaudible 00:07:12]- |
| Chris: | Don’t throw it on the steak. At least put it to the side where it can’t touch it, and then you can dip it in if you want to. |
| Mark: | My attitude about that is a person that gets their plate and salts the plate before they ever taste it. |
| Dan: | I am so bad about that, just because I love a stupid amount of salt. And I’ve even said it under my breath to Sarah before, “Why don’t I throw extra salt on it before I’ve even had a chance to taste and see if it needs it.” |
| Mark: | If you put salt on after it cooks, you’re just making your food taste salty. |
| Dan: | Yeah. Which I love. |
| Chris: | Jen gets mad at the same thing. |
| Dan: | Yeah. |
| Chris: | But I know stuff that I know the stuff that I like. This needs a little bit more salt. [inaudible 00:07:55]- |
| Dan: | I was a huge A1 fan, and it was back when I was eating my mom’s cooking. |
| Chris: | Oh. |
| Dan: | Shot across the bow just after Mother’s Day. |
| Chris: | Yeah, right. Yeah. |
| Dan: | But then I started learning how to grill and do my own stuff, and I was like, I’m just going to try to eat this straight. And they’re so good. Just, you don’t need to drown it in sauce. Butter, it’s really only you need. Anyways. |
| Mark: | No. |
| Dan: | All right. My weekend, I spent Thursday, Friday, Saturday at the racetrack. It was a huge three-day weekend for the racetrack. Weather was okay Thursday, weather sucked on Friday. It was cold and, not windy, it was gusty. It was topping Chicago. There was like 40, 50 mile an hour wind gusts. I haven’t been into racing for a long time, but I’ve never in my time heard of racetracks canceling races because of the wind. And there was three that canceled races because of the wind. They were afraid of what it would do to the drivers. |
| Chris: | You were doing dirt track racing, right? Yeah. Little fins on top of the cars. That’s probably… |
| Dan: | Only one class has those. Well, one type of sprint cars has those wings on top. But other cars, they are aerodynamically dependent, and they were more worried about if there was a 40 mile an hour gust that came through the corner and it might push a driver into another one. I’ve seen races obviously canceled for cold and for rain, never for wind. |
| Chris: | You had it announced watching it on the TV. You actually… |
| Dan: | Yeah. |
| Chris: | I saw that. How was that? |
| Dan: | It was different. And it seems like a lot of announcing is moving that way. The Amazon broadcast that’s taken over NASCAR is experimenting with it, and it sounds like NBC is going to do it. So they don’t have to send a whole fleet of people to the racetrack every weekend, they’ll call the races from a studio in North Carolina. |
| Chris: | They would do that, wouldn’t they? |
| Dan: | Yeah. But it’s like, once you get used to it, the broadcast isn’t bad. And you’re saving a shitload of money. At that racetrack where I sit, I can see the entire thing. And it makes it easy that when I see some odd motion out of the corner of my eye, I can look and see it. There was five or six cautions that I had no idea what happened because the camera never moved to them. It was never on them. It was different. I didn’t really care for it. But the TV crew really wanted it because we have an open air booth, and all of that engine noise really makes it difficult for the viewer at home to hear the call. They asked and I accommodated. |
| Mark: | You’re a giver. |
| Dan: | I am. I am. And then Sunday, bartended at the pub. And I was telling Matt about this. I’ve been chasing an issue with my waterline to my refrigerator for a couple of years. And I don’t know what I did, but I got home last night and went down to my office to do some work for a little bit. And the waterline right above my office… The waterline runs right above my office up into the fridge, and it had to have been a very small kink in the copper line or something because all the drywall above my office is ruined, and it was dripping into my office last night. |
| Chris: | Damn that sucks. Water stuff is so frustrating, dude. |
| Dan: | It sucks. |
| Chris: | So frustrating. |
| Dan: | But I was so freaking lucky because I try not to go down to my office on Sunday nights. Because we get home, we watch TV, we eat dinner, and then I try to go to bed and just spend some time with Sarah. And I was laying in bed and- |
| Mark: | Now she’s five months pregnant, so why- |
| Dan: | [inaudible 00:11:38] spend the time with her. |
| Mark: | Yeah, why bother? |
| Dan: | I was laying in bed and I’m like, I’m just not falling asleep. I’m going to go downstairs and just try to keep my mind busy for another hour and see if I can fall asleep. And thank God I went down there. Because I wouldn’t have gone down there this morning, I would have gotten down there this afternoon. |
| Chris: | Oh, my God. |
| Dan: | And it would have dripped the entire day. |
| Chris: | and the electricity, electronics down there. |
| Dan: | All my office stuff. |
| Chris: | Oh, my God. Dude, you’re lucky. Lucky. |
| Dan: | I have a feeling I caught it within the first hour of it starting to drip. |
| Chris: | Nice. Good. That’s why you couldn’t sleep. Subconsciously you’re so connected to your house. |
| Dan: | The plumber’s coming out to rip out my ceiling and run a new line and… |
| Chris: | yay. |
Tullibardine – 25 Year Old
| Dan: | Yep. That’s my weekend. All right, Mark, you ready to have a drink? |
| Mark: | What are we drinking? |
| Dan: | Tullibardine 25. I figured we’d start out big. |
| Chris: | So much fruit on the nose. |
| Mark: | That’s really tasty. |
| Dan: | Got a little more. |
| Chris: | Wow. I’m really getting a fruit finish. |
| Mark: | There is a huge fruit finish on that. I didn’t look this up. Can you read the label for us? Is it finished? |
| Chris: | I can’t find this on their webpage. I don’t know about- |
| Dan: | Full-bodied, smooth and fruity in the mouth. There’s a myriad of flavors coming from toffee. Sorry, I’m sounding these words out. They’re tough. Spice and dried apricots. This is a Tullibardine to savor and to take one’s time over. Tiny lettering on gold backing. I’m sorry, it’s difficult. Oh, there’s a QR code. It’s relatively new. Within the last couple of years QR codes become really popular. |
| Chris: | There’s Oloroso sherry. Oloroso sherry cask for this. |
| Mark: | There’s a fruit. |
| Chris: | Yep. Everything that I’m finding and reading about this, is this is discontinued a while ago. |
| Dan: | Really? |
| Chris: | I’m reading a Reddit thread from seven years ago and it’s a thread about favorite discontinued whiskey, scotches, whatever. And review number 44 is Tullibardine 25 year. And they give a nice little review about it, but I can’t find anything else about- |
| Mark: | That finish is very long, but after a couple, maybe 30 seconds to a minute, it’s very light. |
| Chris: | Super light. And I guess like some grass too. Really nice, not freshly cut, but fresh hay, grass. Something like that. |
| Dan: | Our old friend at ChatGPT says, “Tullibardine 25-year-old is a distinguished highland single malt scotch whiskey celebrated for its refined complexity and elegant aging process. Matured for a minimum of 25 years in ex-sherry hogshead cask barrels. It offers a harmonious balance of rich flavors and subtle oak influence. |
| Mark: | Well, I just class this as, mm good. |
| Chris: | It is it really good. And that price is… What do we have that at? |
| Dan: | Is 30 an ounce. |
| Chris: | worth it |
| Dan: | And there’s about a half a bottle left. |
| Chris: | Yep. And if they can’t get this anymore, I would come up and drink what you can. Because this is pretty solid. On this review, it says the nose is mostly honey and sweet apricots, or something. |
| Mark: | See, I get more red fruit out of it. Raspberries. |
| Chris: | Okay. Yeah, yeah. I can see that. I’m smelling this as I’m reading. And it’s weird, because as I’m smelling and as I’m reading these words and these descriptors, my nose is changing. I’m tricking myself. You can’t do it. It’s like, oh, I just smelled everything that you just said. Raspberries, all those red things. And now I am smelling the caramelized green apples that I just read. |
| Mark: | There is a background of green apple, but again, I find the red fruit up front. |
| Chris: | Yep. And this is right, long, long, long with oak and malt. A few bananas, remaining sweet all the time. There’s a bit of smoke towards the end. |
| Mark: | I don’t get any smoke. |
| Chris: | You don’t get any smoke? I can see that. I can see a little bit of smoke, but not like you’re going to put this down because there’s smoke on it. This is pretty nice. If you can find it, I would definitely give that. Especially if you got a scotch lover in the family or want to give it as a present, this would be a fantastic one. If you can find it. |
| Dan: | From the keys to the bar sitting over by the golf machine. |
| Chris: | Oops. |
| Mark: | Who worked last night? |
| Dan: | You know what? I think you need to fire him on Sunday, at about 1:00 AM. |
| Mark: | Why? He leaves at midnight. |
| Chris: | Just call him. You should use that alarm. Wake up, call him. “Noah, you’re fired.” |
| Dan: | Schedule a text message. |
| Chris: | Can we do that right now? |
| Dan: | Those of you that don’t know- |
| Chris: | It’s sunburned. |
| Dan: | Really, we haven’t talked about it much, but it got confirmed over the last week that Noah and Mark’s daughter, Skye, are moving to Orlando for her schooling opportunity. |
| Mark: | Medical school. Yes. |
| Dan: | Medical school. So his last day working at the pub is going to be Sunday night. |
| Mark: | I started to think about it, it’s May. When does school start, generally? |
| Dan: | I have no idea. September? |
| Chris: | August? |
| Mark: | August? |
| Dan: | [inaudible 00:17:57] Yeah, yeah, that’s right. I haven’t been in school in almost 15 years, so I forgot. |
| Mark: | When you were there you never- |
| Dan: | I didn’t really didn’t go either. Maybe they’re heading down early just to get settled in and jobs. You don’t want to move down there [inaudible 00:18:12]- |
| Mark: | And spend more of my money. |
| Dan: | Yeah. It’s what we all do. |
| Chris: | No shit. |
| Dan: | Tullibardine 25, pretty goddamn good. |
| Mark: | I would spend that 35 bucks or whatever it is on that. |
| Dan: | It’s usually the part where Matt cleans out the glasses for us. |
| Chris: | You got to do it. Yeah, that’s pretty solid. |
| Mark: | Oh, oh, oh. It’s a good night. |
Jura – 18 Year Old
| Dan: | That’s a great cork. |
| Chris: | That’s a very dry cork it looks like. |
| Dan: | No- |
| Chris: | It’s wet. |
| Dan: | … it’s definitely moist. |
| Mark: | I was sitting here yesterday with our regular Sunday crew, and Jeremiah was sitting next to me at the end of the bar. I wanted to stand up and had to grab a gravity surge going backwards. I was starting to fall. I reached out and I grabbed Jeremiah by the face. |
| Dan: | Switch Mark and I’s. Even then, I still poured a little heavy. Yeah. I wanted you to have a third taste, I guess. And fourth. And fifth. |
| Chris: | This one’s tough. |
| Dan: | Jura 18. Is it peated? |
| Chris: | There’s definitely something on the nose that is completely 100% different than what we just tried. These are so opposite on the nose. |
| Dan: | Ooh. |
| Chris: | Yeah, yeah, yeah. Right there. But here, I’m going to look this up here. Yeah. |
| Dan: | I’m going to ChatGPT to get [inaudible 00:20:09]. |
| Chris: | Ooh, that’s weird. This funk on the nose I can’t get past. There’s something. |
| Mark: | Oh, the pout, that’s not good for me. |
| Dan: | Matured in American white oak ex-bourbon barrels, and enriched by the finest red wine casks. |
| Chris: | I’m with you on that. |
| Mark: | I am generally not a red wine finish drinker, because I think there’s too much bitter in red wine. What do they call that? |
| Dan: | Yeah. Like the bitterness of a red. |
| Mark: | Yeah. |
| Dan: | Dry? |
| Mark: | Mm-hmm. |
| Dan: | Dry is probably better. Boy, what is that nose? It is… What’s that word? You’re smarter than me. |
| Chris: | [inaudible 00:21:16]? |
| Mark: | [inaudible 00:21:21]? |
| Chris: | Yeah. Do you know what that is? |
| Mark: | I assume red wine, but I don’t know what word. |
| Chris: | I don’t know what this word is though. |
| Mark: | Huh. [inaudible 00:21:39]. |
| Chris: | Yeah. I don’t know what that word is. |
| Mark: | I’m going to guess it’s a type of wine. |
| Dan: | Google it. Oh, my God. Every time I smell it, I’m so close to nailing it down and then it goes away. What is that? Ha-ha. Well, this is not a favorable description, but you know that smell in an old high school locker room? |
| Chris: | Yeah. Yes. Yes. It’s [inaudible 00:22:14]- |
| Dan: | It’s an incredibly light version of that. |
| Chris: | So, yeast. I don’t even want to say yeasty, but this word [inaudible 00:22:26]. And however you said it. I’m trying to find out what… Boiled and served without sauce is one of the adjectives it’s used for. And then it’s breaded. There’s a salty smokiness on the… Like a salinity. If you can smell that on the nose. |
| Dan: | One of the tasting notes from ChatGPT has hay. And I think I kind of get it, like a wet hay. |
| Chris: | Nose is hard to get past for me. |
| Mark: | I don’t like the nose or the palate, but the finish is good. |
| Chris: | Yeah, it is. It’s very well balanced. I would not have thought that it would taste like that at all from the nose. At all. |
| Dan: | Listen, it’s not getting a great review on the pub cast, but it’s available for $17 a pour at the The Library Pub for about… What would you say, 20, 15% of the bottle left? |
| Chris: | Yeah, probably. |
| Dan: | It’s about two or three pours left in there. Come and try it out. And let the bartender know your thoughts on it. And tell us if you nailed down that nose. |
| Chris: | Yeah, because it’s tough. That one’s a tough one. |
| Dan: | All right. |
| Chris: | I got to make a phone call. |
Calumet Farm – 15 Year
| Dan: | Do you want to do the Calumet or the Green River first? |
| Mark: | Calumet. |
| Dan: | Calumet 15. Chris is making a phone call, so I’m going to mark this, and he’ll come back and tell us about it. |
| Mark: | If I ordered that Jura, I would be disappointed. No one ever calls me. |
| Dan: | Moe does. At about 11:45. |
| Mark: | Well… |
| Dan: | All right. Calumet 15 is what we’re trying now. I think Calumet is one of these underrated, underappreciated bourbons. The Willetts, the Buffalo Traces, the Woodfords, they get all the love. And I think Calumet is just- |
| Mark: | It’s awfully new. |
| Dan: | When you say awfully new, it looks like they were established in about 1941. |
| Mark: | Well, new here. |
| Dan: | Okay. In Nebraska? |
| Mark: | Yeah. |
| Dan: | Not a lot of great notes on that. The 15, dark fruit, charred oak, and subtle spice. |
| Chris: | The Calumet 15? Yeah. |
| Dan: | 105 proof. |
| Chris: | This whole distillery is awesome. |
| Dan: | I’m a fan of it, and I don’t have enough of it in my own personal collection. |
| Mark: | That has a wonderful, wonderful nose. |
| Chris: | Seriously, I want my beard to smell like this nose all the time. |
| Dan: | I get a little sulfur, and I like it. Like the smell right after a firework goes off. |
| Chris: | Yeah. Yeah. I thought you were putting it up to your ear, and you were just scratching. Your scratching his head- |
| Dan: | My head. |
| Chris: | … with the same hand that his. I thought he was like, oh, can you hear the ocean in there? |
| Dan: | Can you hear the 4th of July going on? |
| Chris: | Yep. This is where video on the podcast would’ve been much better. |
| Dan: | Much better. |
| Mark: | There is a sweetness on the finish. It’s quite good. |
| Chris: | It’s just very well balanced. It lets you know that you’re drinking whiskey. |
| Dan: | Yep. It’s got a little [inaudible 00:26:16]- |
| Chris: | But then there’s that wonderful, wonderful- |
| Mark: | See, I don’t get any burn out of it. |
| Chris: | No, burn- |
| Dan: | Burn’s [inaudible 00:26:23]. |
| Chris: | A little heat, a little warmth. Like there’s- |
| Dan: | Maybe like a salsa warmth. |
| Mark: | There’s something on the finish, it’s almost nutty. |
| Chris: | Yeah. |
| Dan: | Yeah, that’s tasty. Yeah, that’s tasty. Creamy. I had a very small amount and I got a cream soda feel. I got to leave it like 15. |
| Chris: | Yeah, that’s… I don’t know. There’s something about that creaminess that you just said, but I want to… I’m not even going to say it because I think it’s my brain tumor. But it’s a- |
| Mark: | It’s a small one. |
| Chris: | Yeah. I’m getting hints of light coconut husk. |
| Dan: | Speaking of brain tumors, we found out over the weekend that former president, Joe Biden, diagnosed with a very aggressive form of pancreatic cancer. And that the cells have metastasized to his bones. |
| Mark: | I’m going to be nice. |
| Dan: | Well, please do, because he’s not going to be around for very long. |
| Mark: | I just think the Democratic Party is going, “Yes.” Because they do not want him around. |
| Dan: | What’s it matter, he’s not going to run again? |
| Mark: | Right. But he’s embarrassing every time he goes out and speaks. |
| Dan: | Unlike our current president, who’s just an amazing public speaker, never says anything stupid. But when I read that, when it metastasized to his bones, I was like, shit. That’s a couple of months, six months maybe even with the- |
| Chris: | I don’t know. I feel [inaudible 00:28:28] like this was… I think we’re just finding out about this. I feel like it’s been there for a while. A lot longer than- |
| Mark: | They’ve known. |
| Chris: | they’ve had to, man. How quickly he deteriorated within the last six months of his- |
| Dan: | Yeah, but pancreatic cancer doesn’t deteriorate your brain. He has undiagnosed dementia. That’s my belief. |
| Chris: | Okay. All right. |
| Dan: | But if he’s got cancer and some sort of [inaudible 00:28:56]- |
| Chris: | I don’t know. |
| Dan: | … tested him and found it, they can’t hide that. |
| Chris: | But if they’re also trying experimental drugs on him too, to calm him down, I could see how that- |
| Mark: | I’m still drinking that Calumet. That is really good. |
| Chris: | It is really good. Yeah. This bottle would not last long at my house. |
| Dan: | No. |
| Chris: | It’s so good on the end. |
| Dan: | [inaudible 00:29:25] in my chat, it was 100 and some odd dollars a bottle. One of four, I think. |
| Mark: | Are we still on the Calumet or the Green River now? |
| Dan: | We’re still talking about the Calumet before the Green River. |
| Mark: | I guess it’s worth every dime of that. That is good bourbon. Kevin used to try that. |
| Dan: | Looks like it’s coming in at 124 retail. 125-ish. |
| Mark: | I don’t think so. |
Green River – Full Proof
| Dan: | Yeah. Yeah, it’s good stuff. Very good stuff. Okay. Green River, full-proof. Kentucky straight bourbon. |
| Chris: | I don’t know anything about this. This is obviously new to the pub, it’s up on the new shelf. Really interesting bottle shape. I don’t know if I have seen a bottle shaped like that where the back is rounded and the front is squared. |
| Dan: | It’s really funny that you mentioned it. |
| Chris: | Oh, it’s a horseshoe. Duh. [inaudible 00:30:30]- |
| Dan: | A gin. |
| Chris: | Thanks Kevin. |
| Dan: | Gordon’s gin is very similar. |
| Chris: | See, dang it. Why we need video for our podcast. |
| Dan: | I know. |
| Chris: | Is just so Kevin walked up and just pointed that in my face like, oh, okay, that’s what it is. It’s shaped like a horseshoe. |
| Dan: | It’s not even just shaped like a horseshoe, the bottom of the bottom is a horseshoe. |
| Chris: | That’s a wild. And they obviously paid good money to make that mold. |
| Dan: | [inaudible 00:31:02] All right, Green River. I’m going to start doing some Googling here. |
| Chris: | I could get down with that. What’s the price on that? |
| Dan: | It is 11 a pour, or 66 a pour, or 99 a pour. |
| Chris: | There’s just a little- |
| Dan: | [inaudible 00:31:24] a pour. |
| Chris: | There’s just a little- |
| Dan: | It’s 11. |
| Chris: | … astringency at the end. Astringency at the end. I can’t talk. |
| Mark: | You are complaining? |
| Chris: | I know. I know. I know. I said that. I said that. Then I look over at Mark. |
| Dan: | You can talk, it’s just muffled. Yeah. After this weekend at the racetrack, I think I’m going to go to a speech therapist. Maybe we can get a two-for-one deal. Green River Foolproof is a bold Kentucky straight bourbon whiskey from the Green River Distilling Company. |
| Chris: | No, I like this. |
| Dan: | A historic [inaudible 00:32:11] distillery in Owensboro, Kentucky. This expression is crafted using traditional pot still distillation, a method known for producing rich and complex flavors. Tasting- |
| Mark: | The palate hurts it and finish sucks. |
| Dan: | It is a little higher than your 118. |
| Chris: | Yeah. My tongue is a little numb here. I think that’s probably why I can’t say any words, and I’m going to start talking like this from now on. |
| Dan: | The front palate presents brown sugar, honey, and leather, transitioning to a dried chili, s’mores, and baking spice. |
| Mark: | I get none of that. |
| Dan: | But- |
| Mark: | The guys who [inaudible 00:33:01] the guy who wrote it. |
| Chris: | I get leather. It’s tied up my tongue in leather, so that’s why I talk like this. |
| Dan: | I think [inaudible 00:33:13]- |
| Chris: | It is definitely wow. |
| Dan: | It’s got that warmth, if you like higher proof stuff. And I couldn’t even say that. I’m still catching myself on an old habit. Higher proof doesn’t necessarily mean it’s going to be warm or burn-y. This is. |
| Chris: | This is. Yeah. My mouth is numb right now. I’m not kidding you, my mouth is… I did the whole Kentucky rinse with it and swished it in my mouth and I swallowed. My mouth is watering and it’s numb right now. I don’t know if that’s a super ringing endorsement of this. It does have good flavor, but that aftertaste is just numb. Where I’m at. I wish I still smoked cigarettes, because I would smoke a cigarette after that. |
| Dan: | And to my point about that proof is we’ve had Booker’s that are 124, 125. |
| Mark: | That were not? |
| Chris: | Yeah. |
| Dan: | So don’t let proof… Again, we’ve talked about this 100 times, don’t let the number proof deter you from trying something, because it may be completely different than the person sitting next to you. |
| Chris: | Or it could be just like this. |
| Mark: | Proof is an indicator, not a do-all. |
| Chris: | Right. |
| Dan: | Right. All right, that was Green River Foolproof. Like I said, I was kidding around too. It’s $11 a pour. Let’s see. Yeah, we talked about the tasting notes. 118 proof. Age blend of 5, 6, and 7-year-old bourbons, 70% mash bill, 21%… Sorry, 70% corn, 21% rye, 9% malt of barley. About 60 bucks a bottle, a little under. |
| Chris: | It’s a very slow and good pour. |
| Dan: | I’m finally getting it figured out. It’s only been… By the way, I’m coming up on four years working here. If I get to June. |
| Mark: | Yeah. But you- |
| Dan: | Work wanted to fire me a couple times on Sunday. |
| Mark: | If you take off the Sunday, you’ve missed, you’re at about one and a half. |
| Dan: | Now, I did work quite a few Thursdays to start off. I’m like two and a half. |
Green River – Wheated Bourbon
| Chris: | This is the wheated from Green River? |
| Dan: | Yes. |
| Chris: | What’s the proof on this? Just curious before I even… It’s already going into a numb mouth. |
| Dan: | 90 proof. |
| Chris: | All right. |
| Dan: | Yeah, 90 proof. Fuck, I’ve lost track of where I’m at. |
| Chris: | There’s a lot of flavor on this one. Yeah, I don’t know if Green River’s for me or not. |
| Mark: | [inaudible 00:36:15] have club soda, try and bury that cocktail glass. |
| Dan: | Sorry. |
| Chris: | I have to pull. |
| Dan: | Yeah. Green River wheated. This is fine. I’m not impressed with it. I’m also not opposed to it. I think it’s a good bourbon. Nine bucks a pour, that’s a good price. |
| Chris: | There you go. |
| Dan: | I typically like wheated too, so this is working for me. It’s fine. You got- |
| Chris: | It’s that tickle. It has that… There’s a tickle, tickle. That’s right [inaudible 00:36:56]- |
| Mark: | That is way better than the first [inaudible 00:36:59]- |
| Chris: | It is. It is. There’s more flavor going on. I’m not getting any of that numbing sensation. |
| Mark: | I’m not mad at this one. |
| Dan: | As Matt would say, “We ain’t mad at that.” All right, one last thing we’re going to do on the podcast. I found a couple… Or, Sarah found a couple of new Pringles flavors. Chris is going to shove them in his mouth and then he’s got to run out the door. The first one that is the Beer Can Chicken. |
| Chris: | No Miller Light beer can. |
| Dan: | Yeah. This is definitely sponsored by Miller Light, by the way. Because both of these have Miller Light on them, right? |
| Chris: | Yeah. |
| Dan: | Yeah. You ever done a Beer Can Chicken? |
| Chris: | Uh-huh. I love them. |
| Dan: | Do you? |
| Chris: | Mm-hmm. Might be careful because I got to do gluten-free stuff because of Jen. That’s freaking awesome. These are so good. |
| Dan: | Those are grilled beer brought flavor. The ones I just tried. It’s crazy. And it’s probably more of a mental thing, but how well they’re able to narrow that flavor down. |
| Chris: | All right. The brat one is… I get that. I don’t get the Beer Can Chicken out of the Beer Can Chicken. |
| Dan: | No. |
| Chris: | I just get barbecue, right? This one I get brat. I get that charcoal-y… |
| Dan: | I don’t get a lot out of that Beer Can Chicken one. |
| Chris: | Yeah. [inaudible 00:38:32]- |
| Dan: | It’s not bad. I love Pringles. |
| Chris: | Just call it barbecue. I think they’re doing a brain switch. They’re like, “We’re going to use barbecue.” [inaudible 00:38:39]- |
| Dan: | I really do think this is mostly suggestive marketing. |
| Chris: | But I get that out of their brats. I taste brats. |
| Dan: | Yeah. |
| Chris: | I do. |
| Dan: | Yeah. |
| Chris: | Yeah. I know [inaudible 00:38:50] want a sandwich. |
| Dan: | I always love these off-the-wall flavors just to see how close they get. Yeah, I get that nice char on the grill. The beer brat ones are the best. |
| Chris: | Yeah, I agree. Yep, those are good. Yep, those are good. All right, I got to leave. |
| Mark: | Yes, I get the brat. Yes, it is good. That’s the chicken one. That’s not very good. |
| Chris: | I know you threw it down. I’m not going to let that just sit at the bar. Both these are good. |
| Dan: | All right. Chris has got to go, and that’s going to do it for us. It’s a shorter episode. No top 10. We’re going to wait until Matt’s back next week to do it. Assuming… Isn’t next week Memorial Day? |
| Chris: | Yes, it is. |
| Dan: | We may not have an episode next Monday then. We’ll see. I’m usually down at my parents’ farm and our family graveyard for services. We won’t have a podcast next time. |
| Mark: | They’re dead, they don’t care. |
| Dan: | Well, it’s just the services. I like to be there for the Memorial Day services at Old Gomer Cemetery in Wales, Iowa. |
| Chris: | He’s not, he’s going to be redoing his garden. He doesn’t care about any of those people. |
| Dan: | In the afternoon I will. After we’re done sitting around at my parents’ house. All right, guys, have a good couple of weeks. We’ll see you back in June, I guess. For Mark, Chris, I’m Dan. That Matt, he’s off having more fun. Get out to the The Library Pub seven days a week. Librarypubomaha.com and The Library Pub Omaha on Facebook. Bye. |
