Latest / The Scotchy Bourbon Boys / From Battlefield to Bottle: The Story Behind Green Rivers Army's 250th Bourbon With CEO Mark Erwin & Master Distiller Aaron Harris

Transcript

From Battlefield to Bottle: The Story Behind Green Rivers Army's 250th Bourbon With CEO Mark Erwin & Master Distiller Aaron Harris · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:24
  Speaker 2: Remember to always drink responsibly.
• 2:25
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• 2:29
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• 2:30
  Speaker 2: We talk some shit, but we're telling the truth.
• 2:33
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• 2:36
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• 2:39
  Speaker 2: We're here to have fun.
• 2:40
  Speaker 2: Oh, enjoy, we're here to have fun.
• 3:00
  Speaker 3: Woo, yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight with Super Nash and very special guest Aaron Harris.
• 3:13
  Speaker 3: Welcome Aaron, welcome Aaron.
• 3:16
  Speaker 3: Thank you, gentlemen, wonderful to have you here with us.
• 3:21
  Speaker 3: We got another special guest coming on in a minute, so we're going to quick.
• 3:25
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• 3:33
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• 3:55
  Speaker 3: It's like tonight's a special podcast and very excited to have Aaron here Tonight's a special podcast and very excited to have Aaron here.
• 4:13
  Speaker 3: One thing before you go any further, because you're talking so fast, but I just want to reiterate that if you do order Glencairns, they do come without the Green River single barrel.
• 4:17
  Speaker 3: Well, I got this Glencairn here, but not that one right.
• 4:25
  Speaker 4: Yeah, we're not sending out single barrels with our glens, that's right.
• 4:27
  Speaker 4: Oh yeah, that's what I'm talking about, the green river, but I'm saving that for the uh, special army edition here yes, I haven't cracked my bottle yet, so I'm happy to ready to crack it.
• 4:36
  Speaker 5: Oh, it's good same here.
• 4:38
  Speaker 3: Uh, fresh crack for me right here.
• 4:40
  Speaker 3: I have not yet.
• 4:41
  Speaker 3: I do have the oldie but goodie of Cherry Jubilee here, so I'm going to throw that in the scotchy bourbon boys glass and wait to put it in the Green River.
• 4:55
  Speaker 3: I'll put the 250th in there.
• 4:57
  Speaker 3: Now I'm sipping along and so it's coming up.
• 5:03
  Speaker 3: Aaron the Scotchie, I mean we are going to be in Kentucky beginning of September.
• 5:10
  Speaker 3: I mean it's a little early this year to be going.
• 5:13
  Speaker 3: Hopefully the weather isn't 100 degrees and it just looks like you know, seeing you know whatever.
• 5:19
  Speaker 3: But we look forward to this year and seeing you last year was such a blast.
• 5:24
  Speaker 3: I mean it was a really good time.
• 5:27
  Speaker 3: And okay, welcome Mark.
• 5:30
  Speaker 3: We did.
• 5:31
  Speaker 3: And so Welcome Mark.
• 5:34
  Speaker 3: But Aaron, you can do the introductions tonight.
• 5:40
  Speaker 3: Barry, we are honored to have Mark on for this special bottle and thank you for coming on.
• 5:51
  Speaker 6: Mark, Thanks for having me guys.
• 5:54
  Speaker 3: Yes.
• 5:55
  Speaker 4: Glad you could be here.
• 5:56
  Speaker 4: Join us.
• 5:58
  Speaker 3: So, aaron, you give a little bit of a lustrous introduction of all the things with this.
• 6:03
  Speaker 3: That's one into this bottle and kind of you know we could go right in.
• 6:07
  Speaker 3: Uh, this mark was a late add-in.
• 6:10
  Speaker 3: Um, all the guests out there.
• 6:12
  Speaker 3: Uh, for the podcast, it's wonderful having you here and we will be able to promote out the audio, put that out and and share it.
• 6:21
  Speaker 3: It's like.
• 6:21
  Speaker 3: Thank you so much for coming on, mark.
• 6:25
  Speaker 6: Yeah, we appreciate it, guys, Appreciate you even having us on.
• 6:31
  Speaker 4: It's our pleasure.
• 6:32
  Speaker 3: Yeah, aaron's a good friend.
• 6:34
  Speaker 3: We go back a little bit right now.
• 6:36
  Speaker 3: It's funny for me to say that, right, aaron, yeah, it feels like a minute.
• 6:43
  Speaker 3: Yeah, I choked on my first rye ever with you.
• 6:48
  Speaker 3: That one time it was good.
• 6:53
  Speaker 3: It went down the wrong proof.
• 6:55
  Speaker 3: He's like you got to try this and we're talking about barrel strength rye and I sipped it.
• 7:00
  Speaker 3: And we were in his office and I sipped it and it went down the wrong tube and I couldn't.
• 7:07
  Speaker 3: There was no breathing.
• 7:08
  Speaker 3: I just had to be like, excuse me, I was in the other room just going so and I had never done that before.
• 7:15
  Speaker 3: So you know, you live and learn well guys.
• 7:20
  Speaker 5: um, the biggest thing we're on here right now is to celebrate.
• 7:23
  Speaker 5: We have been so fortunate to partner with the US Army and helping them commemorate their 250th anniversary.
• 7:32
  Speaker 5: So we have had a long time partnership, more support for the US Army, going back to the first days of Green River prior to 1900, we have continually supported our veterans.
• 7:52
  Speaker 5: One of the biggest contributors to Green River landing an 18 straight year contract for the sole spirit provider for the US Marine Hospitals US Embassies was that our founder JW McCulloch went to a Veterans Memorial in Louisville, kentucky, and he gave away many, many bottles of whiskey with several samples to a lot of veterans there.
• 8:19
  Speaker 5: Many bottles of whiskey with several samples to a lot of veterans there.
• 8:21
  Speaker 5: That, we believe, gave him great favor when his contract came up to review to be the provider for the US Marine Hospitals.
• 8:34
  Speaker 4: That's amazing.
• 8:35
  Speaker 4: That's awesome.
• 8:35
  Speaker 4: Just to say, I'm an Army veteran and my dad was too.
• 8:42
  Speaker 6: Thanks for your service.
• 8:42
  Speaker 6: Yeah, it's been an amazing ride for us.
• 8:46
  Speaker 6: Obviously, the Green River brand has been awesome.
• 8:50
  Speaker 6: The history of it is just unbelievable.
• 8:52
  Speaker 6: And look the background on this.
• 8:56
  Speaker 6: The Army reached out to me through their public affairs office last fall and said can you do a whiskey for our 250th birthday next year?
• 9:06
  Speaker 6: I said, sure, we can have you spoken to the lawyers yet.
• 9:09
  Speaker 6: So the next day I got a call and said, oh, we can't do it.
• 9:13
  Speaker 6: And done Exciting project died quickly, fast forward to February.
• 9:23
  Speaker 6: The Sergeant Major of the Army, senior enlisted guys, a friend of mine.
• 9:28
  Speaker 6: We were together in our special operations organization many years ago.
• 9:31
  Speaker 6: He's still serving.
• 9:33
  Speaker 6: I quit in 2010,.
• 9:34
  Speaker 6: But he sent me a text and said, hey, how's that whiskey project coming?
• 9:40
  Speaker 6: I said, dude, it died on your end a while back.
• 9:41
  Speaker 6: The next day that whiskey project coming.
• 9:42
  Speaker 6: And I said, dude, it died on your end a while back.
• 9:43
  Speaker 6: The next day the project was back on.
• 9:46
  Speaker 6: So so I made an army, got involved, got this shit straight and here we go and because, uh, look, you guys know what it takes to to put something like this together, to get it to get an official licensed product of the united states army is something we had not done before.
• 10:02
  Speaker 6: So we had to go through all those wickets trying to get that done, but we had great support from the staff there at the Pentagon.
• 10:10
  Speaker 6: The senior leaders obviously were pushing this as something that was a good idea and so got people moving on their end and our end.
• 10:22
  Speaker 6: We're as flexible as we always are.
• 10:24
  Speaker 6: I think you guys, if you asked one of the big guys to do this, it would not get done in three months.
• 10:32
  Speaker 6: It would take a couple of years to get something like this done.
• 10:35
  Speaker 6: So that's the flexibility, that's the type of things we can do, and I can just tell you how proud I was to be asked to do this and then how proud I've been in our organization for getting it done and putting a quality product in a bottle.
• 10:51
  Speaker 6: You know no way we wanted to have something that wasn't high quality, to wear the Army's name, to wear the Army's logo, to be an official licensed product of the Army.
• 11:04
  Speaker 6: This was real important to my whole team and can't tell you how proud I am of the outcome, of not only what went in the bottle but just the whole effort of the team to get this done by June 14th for the Army's birthday out in the market.
• 11:21
  Speaker 6: It's been a cool ride.
• 11:24
  Speaker 6: I hope you guys saw some of the little video we put together.
• 11:27
  Speaker 6: Just one of the funnest days of kind of launching a product, doing a product drop from 5,000 feet at Fort Bragg, north Carolina, right outside of Fort Bragg, north Carolina One of the funnest days I've had in a long time.
• 11:41
  Speaker 6: So proud to present it.
• 11:45
  Speaker 6: Every day we're out there selling it.
• 11:47
  Speaker 6: It's in the market.
• 11:47
  Speaker 6: You guys have seen it.
• 11:48
  Speaker 6: We've gotten it through most of our distribution network.
• 11:53
  Speaker 6: Believe it or not, we're still pushing A-fees.
• 11:55
  Speaker 6: A-fees have not been a big taker of this.
• 11:59
  Speaker 6: We've got Nexcom we're working on.
• 12:01
  Speaker 6: Every time it gets in an AFE store it sells out the military classic stores.
• 12:06
  Speaker 6: So we're pushing that every angle.
• 12:09
  Speaker 6: But our distributors and our network have loved it and supported it and we're excited for where it's going to go.
• 12:16
  Speaker 6: We initially thought we'd sell about 2,000 cases of this.
• 12:21
  Speaker 6: We got so many orders right off the bat.
• 12:24
  Speaker 6: We did our first roll of 10,000 six-packs and we're planning our next bottling as well, because it's selling like crazy.
• 12:33
  Speaker 6: So great product, great story behind it and can't imagine anything else for a product with partnering with the Army like this.
• 12:46
  Speaker 3: It's fantastic, aaron.
• 12:49
  Speaker 3: Talk about the actual whiskey blend.
• 12:54
  Speaker 3: You know what went into this, how many?
• 12:57
  Speaker 3: You know it's not the amount that's out there.
• 13:01
  Speaker 3: You've got it on the shelves.
• 13:03
  Speaker 3: The Army was able to get it and you're like as far as the bat.
• 13:07
  Speaker 3: It's fantastic.
• 13:08
  Speaker 3: And just what was it like putting it all together?
• 13:15
  Speaker 5: not when we have the opportunity to be on this platform, especially with the US Army.
• 13:22
  Speaker 5: So this is a small batch blend of four to six-year-old barrels.
• 13:27
  Speaker 5: This is our flagship bourbon and these barrels are some of the same similar profiles that you would see go into our Green River foolproof.
• 13:37
  Speaker 5: Now that foolproof is a well, in our lingo it's a banger, and it never lets you down.
• 13:45
  Speaker 5: Every blend is different and kind of sticking with a little bit of that model.
• 14:36
  Speaker 5: We have kind of that similar quality, just for what we would call our super premium four to six-year-olds that are going into this blend and, believe me, when you have the full proof, you know that's going to be various proofs that get bottled, each blend and batch it's it's.
• 14:56
  Speaker 5: It's really cool to see how easy we are, not easy how, how we were able to be flexible and to transition from, you know, doing all these full proofs and doing our regular, our excuse me, our core form.
• 15:09
  Speaker 5: Along with that, and then to do the Army 250 has been fantastic.
• 15:13
  Speaker 5: We've got it at an Army Strong 111.1 proof and that is to commemorate Veterans Day on the 11th, 11-11.
• 15:25
  Speaker 5: So what you're going to see is a warm vanilla.
• 15:32
  Speaker 3: You're going to get some leather notes, some cinnamon, and you're just going to love it.
• 15:36
  Speaker 3: That's awesome.
• 15:36
  Speaker 3: I'm going to try something real quick.
• 15:38
  Speaker 3: I'm going to see if I can share the video the one minute video, mark of you delivering this to the army.
• 15:46
  Speaker 3: I'm going to try something that's a little bit more technical, beyond us, but let's see if it works.
• 15:53
  Speaker 3: All right, let's see I got it right there, hopefully.
• 15:58
  Speaker 3: Yeah, right, so it's starting to get that.
• 16:02
  Speaker 3: Let's hit it Play.
• 16:06
  Speaker 6: This bourbon was made with purpose.
• 16:08
  Speaker 6: It was made to commemorate sacrifice.
• 16:10
  Speaker 6: It was made to commemorate sacrifice, it was made to celebrate service and, most of all, it was made to say thank you.
• 16:16
  Speaker 6: This isn't just a bourbon, this is a salute to you guys.
• 16:42
  Speaker 6: Thanks for what you do.
• 16:43
  Speaker 6: Happy birthday to the United States Army and thanks for being out here.
• 16:47
  Speaker 6: Cheers, guys.
• 16:54
  Speaker 4: Awesome, awesome, awesome.
• 17:00
  Speaker 6: Yeah, it was a fun day.
• 17:02
  Speaker 6: You know it's marketing, but it's fun.
• 17:05
  Speaker 6: We had friends of mine.
• 17:07
  Speaker 6: Those are former Golden.
• 17:08
  Speaker 3: Knights.
• 17:09
  Speaker 6: Okay, hold on a sec.
• 17:16
  Speaker 4: That's me not stopping the video.
• 17:17
  Speaker 3: All right, I got it.
• 17:25
  Speaker 6: So those are former Golden Knights, the Army's parachute team.
• 17:29
  Speaker 6: The good friend of mine was a former Golden Knight, actually the main guy there that handed me the bottle.
• 17:33
  Speaker 6: He's the guy who jumped President George Bush multiple times, both when he was president and up to his birthday when he jumped President Bush on his chest.
• 17:41
  Speaker 6: Great guy, mike Elliott.
• 17:44
  Speaker 6: It's his all-veteran parachute team that he created as a business.
• 17:48
  Speaker 6: You know, the army started kind of tighten it up on some of the availability of the Golden Knights, so he created this organization and they go jump into football stadiums, they do activities all throughout the year and when I reached out to him he was all fired up to do it.
• 18:03
  Speaker 6: He put this whole thing together with my marketing team.
• 18:06
  Speaker 6: Got a got a friend who happened to have a little bird helicopter I'm probably beyond skydiving these days so they flew me on the helicopter, but it's probably a better solution anyway.
• 18:23
  Speaker 6: Those guys are the experts at the jumps and I've ridden on plenty of helicopters and can get on and off of them, so no problem.
• 18:32
  Speaker 6: So it was just a great day, frankly, to be back.
• 18:34
  Speaker 6: It's a drop zone called Rayford Drop Zone.
• 18:37
  Speaker 6: I jumped there numerous times in the military.
• 18:40
  Speaker 6: It's just off of Fort Bragg, so it was easy to get a crew there and have the right team supporting this event.
• 18:47
  Speaker 6: And have the right team supporting this event and, to tell you the truth, to watch my marketing guys see this go down was every bit as much of fun for me, because they got to just get a sense of all the crazy stuff that goes on around the military and how talented these guys are.
• 19:02
  Speaker 6: And it was just an amazing day and glad it turned out to be a pretty cool little video that we can use.
• 19:08
  Speaker 3: Well, it's a super cool video, yeah the video when I watched it the first time, the toast at the end, where you pulled that bottle out and whatever that wasn't fake, that's real.
• 19:24
  Speaker 3: That's what bourbon is about.
• 19:28
  Speaker 3: That's why I love this industry.
• 19:38
  Speaker 3: I love the people in it, because it's always the connecting glue to getting people together.
• 19:40
  Speaker 3: You know those people that you knew that team and whatever.
• 19:42
  Speaker 3: It was a great day to see them and you put it together.
• 19:44
  Speaker 3: And then your marketing people were there and he put it together and then the, then your marketing people were there.
• 19:48
  Speaker 3: But then at any end, with the, with opening the bottle and toasting, that I mean, that's, that's what I'm in bourbon for and that's one of the reasons why I wanted to show it, because it didn't feel contrived at all.
• 20:00
  Speaker 3: It was at the.
• 20:00
  Speaker 3: You obviously did that at the end and everybody you gave them that bottle.
• 20:05
  Speaker 3: I you know, and you and you just felt it.
• 20:08
  Speaker 3: So that's a great job.
• 20:11
  Speaker 6: It was real.
• 20:12
  Speaker 6: You're right, it's all about the experience, and that's what bourbon does.
• 20:17
  Speaker 6: It brings people together in different situations.
• 20:23
  Speaker 6: Although there was a general order, number one, that you couldn't have alcohol overseas, Somehow we always, you know, you can't get a 12-pack, but you can sure find a flask somewhere.
• 20:34
  Speaker 6: So bourbon and a cigar something that we shared numerous times in some crazy places and just to be able to pull that together again with a group of folks that I knew from former days was an awesome day for sure.
• 20:51
  Speaker 3: Yeah, that's a wonderful story what you've done.
• 20:53
  Speaker 3: We love it as far as with Super Nash being in the military, and then we also have Randy Ford who watches and is on the military, and then we also have Randy Ford who watches and is on he's he does our international shows being in service, in the service too.
• 21:13
  Speaker 3: Uh, we definitely always want to honor all four branches and any chance we get to promote, uh, anything that you know is what is done for them in the recognition of what armed services do for us.
• 21:30
  Speaker 3: Without you guys, there's not this country.
• 21:34
  Speaker 3: It's just everybody right.
• 21:39
  Speaker 6: I mean everybody serves in whatever way they can and I'm a believer in service.
• 21:44
  Speaker 6: The coolest thing about the military to me was it was a team sport.
• 21:48
  Speaker 6: I played team sports all my life.
• 21:50
  Speaker 6: I went into the military not really knowing what I was going to do but didn't want to get a real job and it sounded like a cool team sport to me.
• 21:59
  Speaker 6: It turned out to be exactly that.
• 22:01
  Speaker 6: I did almost 26 years in the team sport environment.
• 22:05
  Speaker 6: I came out and did the contracting we're all not defense contracting.
• 22:11
  Speaker 6: I did my own kind of consulting thing for a number of years helping corporates in crazy places.
• 22:17
  Speaker 6: But when I came back to Bardstown and we built this team between Bardstown and Green River, it's amazing to be back on a team with this kind of team spirit, with everybody pulling together to get something like this done, and see everybody you know, from the operation side to the marketing side, to the sales side, to every piece of it pulling this thing together.
• 22:41
  Speaker 6: That's what teams are all about and, believe me, our team is proud of this product as well.
• 22:47
  Speaker 6: So thank you guys for sharing it with us.
• 22:50
  Speaker 3: Yes, well, are we ready to crack the?
• 22:54
  Speaker 6: bottle.
• 22:54
  Speaker 3: Aaron.
• 22:55
  Speaker 6: Sorry, I already cracked mine you did.
• 22:58
  Speaker 3: I'm cracking mine.
• 23:01
  Speaker 4: I cracked mine a few weeks ago, right after I got it.
• 23:05
  Speaker 3: Yeah, super Nash isn't somebody to wait Right after I got it.
• 23:07
  Speaker 3: Yeah, super Nash isn't somebody to wait.
• 23:10
  Speaker 3: I've been ever since.
• 23:15
  Speaker 3: I will have to thank John Ritt in Illinois for picking this bottle up.
• 23:17
  Speaker 3: When we went to the Cubs game a couple weeks ago, we drove up there and he was able to pick this bottle up, so I was super excited to be able to do this with Aaron.
• 23:26
  Speaker 3: We were kind of setting it up and I knew I was going to be able to do this with aaron.
• 23:28
  Speaker 3: We were kind of setting it up and I knew I was going to be able to get it.
• 23:29
  Speaker 3: Uh, aaron, do you want us to uh barrel bottle, break it down, or do you want to just share tonight?
• 23:42
  Speaker 5: uh, I would absolutely love for you to rip it all right.
• 23:48
  Speaker 3: So, um, give it hell, let's, uh, let's, let's do the the okay.
• 23:53
  Speaker 3: So the old louisville whiskey company barrel bottle breakdown, our barrel is.
• 23:58
  Speaker 4: Remember, there's a bunch of army dudes gonna watch this, so that's right yeah mark, mark, it's the one thing Aaron knows about me.
• 24:09
  Speaker 3: it's a pretty much guarantee.
• 24:10
  Speaker 3: If it's bourbon, not worried about it, I'm going to like it.
• 24:18
  Speaker 3: I mean, and it's amazing Green River to me, how it's almost like it was a gold mine with what you guys did to get that the collection.
• 24:31
  Speaker 3: You know when, when we were first there with Aaron and we, he had us taste a couple barrels and he's just like he was giddy.
• 24:38
  Speaker 3: It's like the actual aging whiskey there that came with to make Green River is just in the right people's hands, is amazing whiskey.
• 24:49
  Speaker 3: Let me tell you the quick story on that one.
• 24:52
  Speaker 6: I know plenty of people know it.
• 24:53
  Speaker 6: But let me tell you that one and then I'll jump off and let you guys taste up.
• 24:56
  Speaker 6: But look, we were very fortunate, right.
• 24:59
  Speaker 6: We were at a time where Bardstown was basically at capacity.
• 25:04
  Speaker 6: Our founder had passed away.
• 25:08
  Speaker 6: Capacity Our founder had passed away.
• 25:14
  Speaker 6: We needed new partners to future the growth of the brand and the ability for the business to keep growing.
• 25:17
  Speaker 6: Had three young kids with a bunch of lawyers who were looking for money to come back to them, which was right for the family.
• 25:23
  Speaker 6: So I got permission to go find other partners.
• 25:26
  Speaker 6: We found Pritchard Capital.
• 25:29
  Speaker 6: We bought out the family.
• 25:31
  Speaker 6: The three boys got to stay in, they put some of their money back in, so they're still in dad's business.
• 25:37
  Speaker 6: And immediately we knew we needed further capacity.
• 25:41
  Speaker 6: Not only did we increase our distillation at Bardstown, but we went after Green River.
• 25:46
  Speaker 6: I had known the brand.
• 25:47
  Speaker 6: I had known the brand.
• 25:48
  Speaker 6: I had known the brand.
• 25:49
  Speaker 6: I knew the story behind Green River, the distillery and what Jacob Call was doing over there.
• 25:57
  Speaker 6: And we knew the capacity was a great move for us.
• 26:01
  Speaker 6: So we went after it, strictly for capacity.
• 26:04
  Speaker 6: And when we showed up in April of 22,.
• 26:08
  Speaker 6: All of a sudden we saw this cool little branding host and we thought, wow, that's really good, that's a great brand.
• 26:17
  Speaker 6: So July 22, we took over the brand, we took over the distillery and it's been nothing but growth ever since.
• 26:23
  Speaker 6: An amazing opportunity for us and, frankly, for the Green River brand, because the ownership structure previously was very diluted.
• 26:34
  Speaker 6: They had different interests in doing all different kinds of things and weren't really focused on how to grow a Kentucky whiskey brand.
• 26:42
  Speaker 6: So it was perfect for timing for us and perfect timing, frankly, for the team there that stuck with us.
• 26:48
  Speaker 6: And it's been an amazing ride ever since and it will continue to be.
• 26:53
  Speaker 6: Both Green River and Bardstown.
• 26:56
  Speaker 6: We're putting equal investment behind both brands and both of them are growing like crazy on us.
• 27:01
  Speaker 6: And Green River is going to be around for a long time it's been here since 1895, and it's going to be here for a long time after.
• 27:11
  Speaker 4: Yeah, that's great.
• 27:13
  Speaker 4: That's what we want to hear, and that's that's what we're here to do is to help promote that tonight.
• 27:18
  Speaker 3: We appreciate it and we were so excited when Aaron ended up at Green River because it you know, in my opinion you've got a guy who was he forged through a working man's distillery and then he went to he was in the craft distillery and put those two together and that where he ended up there he had everything.
• 27:47
  Speaker 3: Amazed at what marketing and the right people it wasn't the other place was making bad whiskey, they had done some marketing things, but overall it was obviously the whiskey was damn good.
• 28:04
  Speaker 3: But it still comes down to, you can make the greatest whiskey in the world but if you're not marketing it right or you don't have the right team or you don't understand distribution, it's not going to work.
• 28:13
  Speaker 3: And Bardstown, bourbon Company and then into Green River, you guys have always you set the.
• 28:20
  Speaker 3: I mean I remember reading about how and listening to podcasts how your whole setup and market market plan nobody thought was going to work.
• 28:32
  Speaker 3: Like how can somebody be doing contract distilling and why would that work?
• 28:37
  Speaker 3: And I mean I heard that early on and it's just like, well, obviously they were all wrong.
• 28:44
  Speaker 6: Well, look and look.
• 28:45
  Speaker 6: I give credit to folks who started stuff.
• 28:47
  Speaker 6: I didn't start this business, I didn't start Green River.
• 28:50
  Speaker 6: So good on them.
• 28:52
  Speaker 6: They got it on the right path.
• 28:54
  Speaker 6: But we've created the right team.
• 28:56
  Speaker 6: That whiskey together, blending it in the right way, proofing it at the right level all of that activity that goes on to make sure you put the best product in the bottle didn't happen six years ago.
• 29:17
  Speaker 6: It's happening now as we're putting these products in the bottle.
• 29:20
  Speaker 6: So good on them for getting it started.
• 29:23
  Speaker 6: Love them, glad they did it.
• 29:24
  Speaker 6: But now we've got the right team to build these things into what they mean to be in the future yeah, great, you said exactly it right there.
• 29:32
  Speaker 4: And it's with the right team.
• 29:34
  Speaker 4: It takes the right team to do all of that, to put all of that together and and that's what's making it happen and, and I'll throw it out there, ever since I met aaron, he's always been a significant part of a right team.
• 29:48
  Speaker 3: I've seen him when I first met Aaron.
• 29:50
  Speaker 3: He's always been a significant part of a right team.
• 29:52
  Speaker 3: I've seen him.
• 29:52
  Speaker 3: When I first met him where he was, the whiskey just wasn't there on par, it wasn't there.
• 29:58
  Speaker 3: And then I met him and they took that and they turned it into something that was really good and the same thing, I've never had any bad Green River.
• 30:09
  Speaker 3: I love the weeded, I love your barrel picks.
• 30:11
  Speaker 3: Some of the flavors that come through are so fantastic.
• 30:15
  Speaker 3: And so you know it's just.
• 30:18
  Speaker 3: And we can't say enough about Bardstown either, the whole thing, absolutely.
• 30:23
  Speaker 3: Greg Schneider, who's listening tonight, I know you know him and he was part of that uh, the whole BARTs.
• 30:29
  Speaker 3: That's how we got to meet Steve and Nick and uh, that was a wonderful experience there and just, uh, knowing Aaron, the great partner to us in a number of ways and still is today.
• 30:41
  Speaker 6: So now with uh, with with uh four branches, helping them go in the right direction.
• 30:48
  Speaker 6: So, greg, cheers to you, thanks for what you do, thanks for being a partner and thank you guys as well.
• 30:55
  Speaker 6: You're welcome.
• 30:56
  Speaker 6: We're going to be here for a long time.
• 30:59
  Speaker 6: We're going to keep doing things.
• 31:01
  Speaker 6: We'll keep trying things.
• 31:02
  Speaker 6: It's not always going to be the top of everybody's list, but I guarantee you there's going to be something there that everybody's going to be the top of everybody's list, but I guarantee you there's going to be something there that everybody's going to like.
• 31:10
  Speaker 6: And our core four in both brands are going to continue to grow and you're going to see them everywhere.
• 31:16
  Speaker 6: So thanks, support, thanks for giving us a boost tonight and good luck to you guys.
• 31:23
  Speaker 4: Thank you.
• 31:23
  Speaker 4: Thank you so much for being on.
• 31:24
  Speaker 4: Greg Schneider also has a shout out to you.
• 31:27
  Speaker 4: He mark irwin lofted spirits and green river distillery, bartstown, bourbon company.
• 31:32
  Speaker 4: Truly some of the best in the industry thank you guys very much all right, thank you, mark, appreciate you, thank you cheers mark.
• 31:41
  Speaker 6: Take care, I'm packing for a trip tomorrow.
• 31:43
  Speaker 6: That's why I gotta bug out.
• 31:44
  Speaker 3: No, thank you yes, thanks for Thanks for being on Safe travels.
• 31:48
  Speaker 3: So, aaron, going forward, yeah, it's awesome Going forward, I'm going to have to put up the 250th anniversary brand of four branches up against the 250 Green River.
• 32:05
  Speaker 3: Well, that's a podcast right there.
• 32:08
  Speaker 3: But I'm telling you nose-wise.
• 32:11
  Speaker 3: You're right on what?
• 32:15
  Speaker 3: What?
• 32:15
  Speaker 3: The?
• 32:16
  Speaker 3: It's like a caramel chocolate cherry caramel, vanilla, cherry, cherry, yeah, cherry.
• 32:28
  Speaker 3: Damn good.
• 32:28
  Speaker 3: No, all right everybody.
• 32:30
  Speaker 3: We're going to be doing the old Louisville whiskey company barrel bottle breakdown uhdown, with Aaron Harris right here.
• 32:37
  Speaker 3: It's a little bit of pressure, but not really.
• 32:43
  Speaker 3: I wasn't even worried.
• 32:44
  Speaker 3: I couldn't wait to taste this.
• 32:45
  Speaker 3: It's been sitting in my glass for about five minutes now, so that's pretty cool that it got a little bit chance to breathe.
• 32:51
  Speaker 3: But our Barrel Bottle Breakdown rating system is based based off nose, body, taste and finish.
• 33:02
  Speaker 3: Along with it is uh, for the nose and the body you can get up to four knocks on the barrel, and as far as the taste and the finish, you can get up to five knocks.
• 33:12
  Speaker 3: So this is the 250th anniversary US Army edition of Green River.
• 33:19
  Speaker 3: And you ready to go, super Nash?
• 33:23
  Speaker 4: Absolutely.
• 33:23
  Speaker 4: Do I need to get a pad or are we just going to keep it up within our heads?
• 33:28
  Speaker 4: Do your own thing.
• 33:29
  Speaker 3: Get a pad.
• 33:30
  Speaker 3: All right, especially with you, since you already drank half the bottle tonight.
• 33:34
  Speaker 3: All right, that went well.
• 33:42
  Speaker 3: Thank you, aaron.
• 33:45
  Speaker 4: Of course.
• 33:46
  Speaker 3: I actually got the shared screen thing to work.
• 33:50
  Speaker 5: You did great.
• 33:51
  Speaker 5: And if that video doesn't give you like a, like that's a bore call, let's go.
• 33:56
  Speaker 5: Yeah Well, we're just a war call, let's go.
• 33:58
  Speaker 3: Yeah Well, we're just right now.
• 34:01
  Speaker 3: The times are right for the armed services.
• 34:04
  Speaker 3: I was seeing today that they broke records of recruiting women into the armed forces.
• 34:11
  Speaker 3: It's this last month is the most ever women sign up for it ever, and that's just you know.
• 34:19
  Speaker 3: And I hope they drink bourbon.
• 34:22
  Speaker 3: I need more women to watch the podcast.
• 34:24
  Speaker 3: I tried to get Roxy to come down, but my daughter came into town and they were out and so I came home and I'm not sure if she can usually hear me, but we'll see.
• 34:40
  Speaker 3: I told her to come down and say hi.
• 34:45
  Speaker 5: She said we'll see did you tell her who was on?
• 34:49
  Speaker 3: yes, I did.
• 34:50
  Speaker 3: She had to drive and pick her up in pittsburgh, so that was.
• 34:55
  Speaker 3: She was a little bit beat after that.
• 34:57
  Speaker 3: It's like an hour, so it's like a four-hour, five-hour endeavor because of the pick her up.
• 35:04
  Speaker 3: So I'm ready to go.
• 35:07
  Speaker 3: Super Nash, are you ready to go?
• 35:08
  Speaker 3: So this is 100.
• 35:14
  Speaker 3: I saw 111.1, and then you were like I didn't quite put together 1111, so that was kind of cool for you to bring that in.
• 35:23
  Speaker 3: And then what we should do is every 1111 at 1111, we should have a toast.
• 35:34
  Speaker 4: Have a toast.
• 35:34
  Speaker 4: I like that, I like that.
• 35:36
  Speaker 5: Make a wish and have a toast.
• 35:36
  Speaker 5: I like that.
• 35:37
  Speaker 5: I like that.
• 35:38
  Speaker 5: Make a wish and have a toast.
• 35:39
  Speaker 5: There you go.
• 35:46
  Speaker 5: Yeah, I'm just kind of beside myself.
• 35:48
  Speaker 5: I'm just tickled that you know Mark agreed to come on to discuss that because he's got this.
• 35:58
  Speaker 5: You know, he's just got this kind of air about him because you know of his background for our companies and really any company he's a part of or gets to sit down with, but he's so down to earth and he gets everything everyone's trying to do at our company and he wants to encourage, he wants to find out what at our company and he wants to.
• 36:16
  Speaker 4: He wants to encourage, he wants to, he wants to find out what you need and he wants to help develop leaders and it's just, it's fantastic to work and that's awesome and that's that's a testimony to, like he said, putting together a great team, and that's what it takes nowadays, especially if you're, if you're wanting to make it in this industry.
• 36:38
  Speaker 4: Now you got to have a team.
• 36:42
  Speaker 5: Can't do it by yourself so go back to that, for for everything we do, it's quality over quantity, and everything we do, and every, every release, every blend, so it's it's definitely not the work of one person, it is a group, hey, and it's definitely not the work of one person.
• 36:57
  Speaker 4: It is a group and it's definitely showing in every bottle that I've been getting off the shelves since you've been there.
• 37:05
  Speaker 3: It's got to kind of be a dream come true.
• 37:08
  Speaker 3: But I mean honestly, you own the whole.
• 37:12
  Speaker 3: You have the aura of a master distiller.
• 37:15
  Speaker 3: You've got the what would you say Most master distillers that I've ever met aren't?
• 37:22
  Speaker 3: They don't look at that title as somehow that's.
• 37:27
  Speaker 3: Most of them don't want the aspect of the master distiller where it's like I'm above everybody kind of thing.
• 37:36
  Speaker 3: That's not what you are.
• 37:38
  Speaker 3: You're part of the team.
• 37:39
  Speaker 3: Yeah, you have to take responsibility and as a master distiller, but you're also a definitely full out, hands-on, managing distilling master distiller right there in the trenches with everybody every day.
• 37:55
  Speaker 5: I'm so fortunate I have two great distillery supervisors working under me right now, and Jeff Payne and Kyle Kroon, who's a forming Army veteran, and I'm so proud of them and their desire to do things the right way first and take care of our people first.
• 38:13
  Speaker 5: So you know, I'm super proud of them.
• 38:16
  Speaker 5: I'm super proud that I can leave and support our brand, um, in other cities hell, hopefully other countries sometime soon.
• 38:23
  Speaker 5: But, um, I'm so happy that I can leave things to there at the helm, uh, to them, and they do a fantastic job.
• 38:31
  Speaker 4: Awesome.
• 38:31
  Speaker 4: All right, we ready to go.
• 38:35
  Speaker 3: Yeah, we are ready to go.
• 38:36
  Speaker 3: Okay, yeah, definitely All right.
• 38:40
  Speaker 3: So the nose on this, it's a really, really spectacular nose At 111.1, it definitely um has.
• 38:58
  Speaker 3: It's lacking ethanol.
• 38:59
  Speaker 3: I mean there is no harsh flavors, it's just you're smelling just the flavors which are like caramel, rich caramel with vanilla, and then there's an aspect of cherry there to me.
• 39:14
  Speaker 3: So I mean, I mean, I think as far as on brand, you're just like you're dead nuts on brand.
• 39:21
  Speaker 3: But I will tell you, at 111.1 proof, those flavors are coming through on the nose way more than just the regular brand.
• 39:31
  Speaker 3: I mean the nose it's like you could smell it from two, three feet away.
• 39:38
  Speaker 3: What do you think, super Nash?
• 39:46
  Speaker 4: I think it is just a wonderful, wonderful nose.
• 39:49
  Speaker 4: I'm getting the vanilla and the caramel, just a little bit of cinnamon and I'm getting that cherry, but I'm also getting maybe just a little bit of cinnamon and I'm getting that cherry, but I'm also getting maybe just a little bit of, maybe toasted almond.
• 40:04
  Speaker 3: I'll go with that.
• 40:04
  Speaker 3: Yeah, I like that.
• 40:06
  Speaker 3: Maybe an ass.
• 40:11
  Speaker 3: Well, yeah, yeah, all right, what do you give it?
• 40:22
  Speaker 4: you start off I think I'm gonna go ahead and give it a four.
• 40:27
  Speaker 3: It's spectacular can you hear that, aaron?
• 40:36
  Speaker 5: No problem at all.
• 40:41
  Speaker 3: It took me forever to get.
• 40:42
  Speaker 3: Yeah, my son comes on once a month or once every other month and he basically instantly said go into your Zoom settings and turn off the noise filter and you'll be able to hear it just fine.
• 40:53
  Speaker 3: And I was trying to do it for months, trying to figure out how to make people be able to hear it fine.
• 40:56
  Speaker 3: And I was like trying to do it for for months, trying to figure out how to make people be able to hear it anyways.
• 41:00
  Speaker 3: All right, so I will before you go.
• 41:03
  Speaker 4: Uh, this is what greg says about master distiller.
• 41:06
  Speaker 4: It's a leadership role to lay down the groundwork for excellence, provide the support, guidance and oversee the process to make the best quality whiskey possible.
• 41:21
  Speaker 3: That's his take on it.
• 41:22
  Speaker 3: Well, I would say that his take is exactly what Aaron is.
• 41:25
  Speaker 3: When we got to do the tour with you and we did the podcast from the distillery, you were pretty much getting your feet underneath you, you know, you were pretty much getting your feet underneath you and you were still working with, you know, steve Nally and people, and you were just kind of.
• 41:48
  Speaker 3: But you know, and then last year when we were there, you could tell you're getting comfortable as far as what it is, and that was something that there's no doubt, that there's no doubt.
• 42:00
  Speaker 4: You, you um have everything you need plus the confidence in what you're making and putting out is good because it is, so you were still tearing, tearing some old stuff out and getting new equipment put in, and all that back then too yeah, well, and I think mark put into it we haven't stopped.
• 42:16
  Speaker 5: We really haven't stopped.
• 42:17
  Speaker 5: We continue to be the best stewards we can of our near 140-year-old site and in both brands, both facilities ask some burgers clients to come on site and see that, hey, these guys have got it together.
• 42:39
  Speaker 5: Why on earth would I go build a distillery?
• 42:41
  Speaker 5: Let them do it for me and I'll go worry about my brand.
• 42:44
  Speaker 5: You know that's.
• 42:45
  Speaker 5: That's what we want people to see and taste.
• 42:48
  Speaker 4: Yeah, that's awesome.
• 42:50
  Speaker 3: Yeah and um, I mean honestly your Rick houses.
• 42:54
  Speaker 3: I mean your Rick, your rickhouses, your rickhouses.
• 42:59
  Speaker 3: There were already full.
• 43:00
  Speaker 3: So obviously the way Bardstown builds you know bourbon company builds rickhouses you guys got to be figuring out where you're putting all that whiskey you're making too right it's a constant conversation of pluses and minuses.
• 43:14
  Speaker 5: You know it's honestly.
• 43:15
  Speaker 5: It's constantly based on sales volumes and contract work.
• 43:21
  Speaker 5: That's a big part of it.
• 43:22
  Speaker 5: Also, we have our core four brands.
• 43:25
  Speaker 5: We have the support of our fans that continue to help our brand grow.
• 43:29
  Speaker 5: We would love to eventually get to a million case brand and we're on our way to making those steps to get there, but for right now we've still got a little ways to go.
• 43:42
  Speaker 5: But I'm super proud of the groundwork our sales team and all of our distribution team has been able to lay down.
• 43:49
  Speaker 3: So when you talk about that, I mean so you're constantly in contact with your sales team, marketing, and then also mean there's, you're putting, you're laying stuff down right now for four to twelve years from now, or whatever, you add aged whiskey and you have to.
• 44:09
  Speaker 3: There has to be the forecasters also involved so that, um dude, so you're constantly in, in as far as your production goes, in contact with those people.
• 44:21
  Speaker 5: Yeah, so so much of everything we do is uh, uh, the best scientific guests we can work out.
• 44:27
  Speaker 5: I mean, he, that's the, that's the easiest way to put it.
• 44:31
  Speaker 3: I agree, I mean it's.
• 44:32
  Speaker 3: It's a little bit rougher these days because there is the aspect of the people in my opinion that when a lot of times they try and blame it on the industry and I don't think it's the industry at all I just think the industry has calmed down a little bit enough that if you're putting and making really good whiskey, this isn't really that big of a problem.
• 44:52
  Speaker 3: But if you were doing something and you had half the amount of people doing the right thing, it costs you.
• 44:59
  Speaker 3: It's just like you have to run the business so that you're making good whiskey, you're putting good whiskey on and you're also getting it to all the different, getting on the shelf to all the different places and if you're not doing that right now.
• 45:13
  Speaker 3: It's you know, and that has nothing to do with the consumer, in my opinion.
• 45:18
  Speaker 3: You just have to.
• 45:19
  Speaker 3: You're not doing your part, so and you guys definitely.
• 45:23
  Speaker 3: It's here, green river, I mean, you do have your and connection, but green river was on the shelf in ohio pretty damn quick and it's a large market it it doesn't hurt to have it here.
• 45:35
  Speaker 3: Love it, love it.
• 45:39
  Speaker 5: I was actually there last week, the week before doing the Ohio Liquor single barrel picks with Ann and Lorraine and a few friends there, and what an absolute treasure that entire team is really to our business.
• 45:53
  Speaker 4: I agree, they are, they're super.
• 45:55
  Speaker 3: Yeah, that team, they, you know, with their leadership and everybody doing what they're doing and and letting Ann be Ann.
• 46:02
  Speaker 3: It's just like amazing, like that yeah so anyways.
• 46:07
  Speaker 3: So I am going to say this is one of the better noses on a whiskey that I've had, because I love caramel, I love vanilla and I love vanilla and I love the cherry.
• 46:17
  Speaker 3: And when you add that little toasted aspect almond on the top, I can get that right.
• 46:23
  Speaker 3: I can see what he's talking about.
• 46:25
  Speaker 3: It's almost like the perfect cream in your coffee bourbon.
• 46:30
  Speaker 3: So I'm going to give it four and a but up, up, butt up up.
• 46:40
  Speaker 3: I wrote that down too quick.
• 46:43
  Speaker 3: It's a five on there because you're allowed to do that once on one thing, and I think the nose on this is exceptional.
• 46:51
  Speaker 3: I mean, there's a lot of times you'll be nosing something and you really got to get down there and there's nothing.
• 46:59
  Speaker 3: It starts to hit like this you know, six inches away, you're smelling it.
• 47:06
  Speaker 3: There's no doubt that this one is delivering on the nose.
• 47:11
  Speaker 3: The sweetness.
• 47:13
  Speaker 4: Like I say, it's evolving as you just keep going back to it.
• 47:18
  Speaker 4: It's evolving as it goes and it's kind of rare nowadays in these bourbons that you get, when you get a nose like this, that it does something like that and it keeps going and it's just sweet.
• 47:38
  Speaker 5: And to be a four to six-year-old bourbon and you're not getting a touch of any kind of ethanol.
• 47:42
  Speaker 5: I feel like that's sometimes even harder to find and I hope that lends to the flavor profile we're going after on this special edition 250 anniversary bottle, but also that you can get every day in our Green River Full Proof.
• 47:58
  Speaker 5: It's a part of our core.
• 47:58
  Speaker 3: four so then, the body on this, I mean it's got long legs that stretch from the top to the bottom, and it's.
• 48:10
  Speaker 3: The legs are thick, not thin as it poured it.
• 48:15
  Speaker 3: The viscosity on there, the oiliness of it, is fantastic.
• 48:26
  Speaker 5: Non-shield filter.
• 48:27
  Speaker 5: That's the way to go.
• 48:33
  Speaker 3: That is, I mean the body honestly 111.1 proof.
• 48:38
  Speaker 3: I mean the body honestly 111.1 proof.
• 48:40
  Speaker 3: I mean, this is not like.
• 48:42
  Speaker 3: This isn't hot or peppery.
• 48:44
  Speaker 3: This is something that you could put and really concentrate on the taste, and it is full-bodied bourbon.
• 49:03
  Speaker 4: So I'm going to give the body a four.
• 49:03
  Speaker 4: How about you, Superdash?
• 49:04
  Speaker 4: I got to say the thickness and the oiliness mouthfeel.
• 49:10
  Speaker 4: That's what I, when I talk about body, this hits all around on both sides of the tongue, the roof of the mouth, the front of the tongue.
• 49:21
  Speaker 4: I mean it just cooks your whole mouth and I mean it's just the flavors are just staying there and just sticking with you as you breathe across it.
• 49:32
  Speaker 4: That to is a really good body and I'm going to have to give it a 4.2.
• 49:45
  Speaker 3: So, aaron, when you were proofing this down and you were testing them at different proofs, was the 111.1,?
• 49:51
  Speaker 3: Was that right in that area?
• 49:53
  Speaker 3: Was that the sweet spot for it, or were you just kind?
• 50:00
  Speaker 5: of focused on that because it made sense.
• 50:01
  Speaker 5: I think, as a, as a team, that made the most sense.
• 50:03
  Speaker 5: Uh, at that proof.
• 50:05
  Speaker 5: But also I, I feel like we're getting that I don't want to say too much mellowness, but that fruit factor that's kicking in so well.
• 50:13
  Speaker 5: I feel like that lends it so well to that 111 proof.
• 50:16
  Speaker 5: And our green river fingerprint is clearly in this bottle and, uh, honest to goodness, 111 proof.
• 50:25
  Speaker 5: I care what proof it is, it's really good, well, yeah, and then and it so.
• 50:32
  Speaker 3: But I mean, I always find 111.1 is a really good.
• 50:34
  Speaker 3: I always find 111.1 is a really good, reasonable proof for a full proof or that area Once you're over 107, I like the 111s, I like the 112s.
• 50:48
  Speaker 3: You very rarely see like 113, 114, 150.
• 50:51
  Speaker 3: Usually it's 111, 112, and then it goes up to 120 something or maybe barely a 119.
• 50:57
  Speaker 3: Been 112 and then it goes up to 120 something or maybe barely a 119.
• 51:05
  Speaker 3: But, um, I like this, the, the flavor profile, because, um, like, if this was at 120, there might have been some ethanol or there have been some things that would be, um, overpowering.
• 51:14
  Speaker 3: Where this is like at that perfect balance, like I don't have any issues with it as far as it, being a little bit hot, gives you a nice smooth hug, so it's fantastic.
• 51:27
  Speaker 3: So you're gonna you go on.
• 51:29
  Speaker 4: Taste now super nash and this taste follows up everything that I'm getting on the nose.
• 51:40
  Speaker 4: Start off with the caramel, but then just a slight little bit of the vanilla, but then it quickly goes over to the cherry and then I'm getting like a citrus, almost like a citrusy flavor, to it.
• 52:00
  Speaker 3: I get a little bit of cinnamon but also, too, about mint.
• 52:05
  Speaker 4: It's almost like, like like a buttered toast, you know, like a buttered toasted.
• 52:14
  Speaker 3: Yeah, mid palate it On your palate when you're doing that.
• 52:18
  Speaker 4: There's that place where it's almost like has a butter feel to it, Like it's on the mid-palate, getting like that toasted bread taste to it and then maybe just a little bit of leathery on the taste, and that's just fantastic.
• 52:43
  Speaker 4: I'm going to have to give this a four with a bow, I mean, because it's just.
• 52:49
  Speaker 3: Well, remember, we're on taste, so you can give it a five.
• 52:52
  Speaker 3: Are you giving it a five with a bow?
• 52:53
  Speaker 3: So I'm giving it a five.
• 52:55
  Speaker 4: I'm giving it a five, all right.
• 52:57
  Speaker 4: I'm giving it a five with the book, so I'm giving it a five.
• 53:00
  Speaker 4: I'm giving it a five, all right, yeah I'm giving it a five, all right.
• 53:17
  Speaker 3: I like the caramel, I like the cherry, a little bit of vanilla Butterly, buttery, butterly-ry.
• 53:31
  Speaker 5: I like that new word.
• 53:33
  Speaker 3: Butterly, butterly, I actually said it again.
• 53:36
  Speaker 3: That's a new popcorn brand.
• 53:37
  Speaker 3: Yeah, butterly, I actually said it again.
• 53:39
  Speaker 5: That's a new popcorn brand.
• 53:41
  Speaker 3: Yeah, butterly, bourbon Butterly.
• 53:44
  Speaker 4: Bourbon Butterly.
• 53:48
  Speaker 3: Say that three times fast.
• 53:49
  Speaker 3: That's not happening.
• 53:50
  Speaker 3: I will say I'm just trying to figure.
• 53:54
  Speaker 3: I will give the taste on this.
• 53:59
  Speaker 3: I like all the flavors, I like the mouthfeel, I like the whole thing as it goes through.
• 54:08
  Speaker 3: It's a great experience and I will give the taste a five on this one.
• 54:14
  Speaker 3: All right, so that brings us to the finish, not?
• 54:23
  Speaker 3: I gotta see.
• 54:26
  Speaker 5: Finish the glass.
• 54:29
  Speaker 1: Almost.
• 54:32
  Speaker 3: So the finish is a combination of that little bit of leather and some cinnamon, a little bit of of um.
• 54:45
  Speaker 3: Wasn't sure if that that leather and cinnamon would be countered on the taste or the finish.
• 54:54
  Speaker 3: And I, I went, I opted for five on the on the taste and on the finish.
• 54:58
  Speaker 3: And I've, I went, I opted for five on the on the taste and on the finish.
• 55:00
  Speaker 3: It's me it's a mid finish.
• 55:05
  Speaker 3: I mean it's a four to six year.
• 55:07
  Speaker 3: It's not.
• 55:07
  Speaker 3: And I would say, if we were rating this and you said four to six year and that's how we had to rate it, I would be giving this finish a five.
• 55:18
  Speaker 3: But when we rate we're rating against other type things and the finish isn't as long.
• 55:25
  Speaker 3: It's a little bit leathery, but the cinnamon kind of balances it out for me, but that then makes it neutral.
• 55:33
  Speaker 3: So out of all the things on it, for me the finish is just a good four to six year finish.
• 55:42
  Speaker 3: But I would give the finish a four.
• 55:46
  Speaker 3: Yeah, I don't think Aaron's going to be upset with my score.
• 55:57
  Speaker 4: To me, this finish is a medium finish, a good medium hug, great for sipping, especially during the fall, and stuff like that or like right now, it's just perfect time to sip this, it's got and stuff like that or like right now, oh yeah, it's just perfect time to sip this, it's got.
• 56:22
  Speaker 4: Like you were saying, as the finish comes over, I start to lose those flavors of the caramel and that fruit flavor.
• 56:31
  Speaker 4: It dissipates and then I get that little bit of cinnamon.
• 56:35
  Speaker 4: I also get just a little bit of peppery, just a slight little bit of peppery on the finish, and then just a slight little bit of I was going to say leather, but it might be just a little bit of the oak, a little bit of tough oak that's coming through they're so close Oak and leather Right in there, and so to me it's a great finish for a 4-6 year, and I'm going to have to give it a 4-2.
• 57:13
  Speaker 3: Well, that's easy 18.
• 57:18
  Speaker 4: 18.
• 57:19
  Speaker 4: 18.
• 57:22
  Speaker 3: You picked up the but up ups on the two different things and that's I mean, honestly, when you watch the video, I really don't think those guys after their jump and when they're all pouring it, I'm going to taste this on the rocks jump.
• 57:38
  Speaker 3: And when they're all pouring it, um, I've loved it.
• 57:39
  Speaker 3: I'm gonna taste this on the rocks.
• 57:40
  Speaker 3: Actually, honestly, erin, I really think your higher proof green rivers are probably one of the best whiskeys.
• 57:47
  Speaker 3: It's right up there with eh taylor putting on the rocks 17.5 why?
• 57:53
  Speaker 4: what?
• 57:54
  Speaker 4: What?
• 57:54
  Speaker 4: Because I gave it four.45 and a 4.
• 57:57
  Speaker 3: You gave it.
• 57:58
  Speaker 3: Oh, you didn't give it.
• 57:59
  Speaker 3: A butt up up.
• 58:00
  Speaker 4: Okay, that's right, because I gave it the 5.
• 58:03
  Speaker 3: Okay, so you did a 17 and I did an 18, so 17.5.
• 58:07
  Speaker 3: Almost perfection, but I mean after they were 17.5 out of 18.
• 58:14
  Speaker 4: That's still a lot.
• 58:16
  Speaker 3: It's a damn good score.
• 58:17
  Speaker 3: It's a damn good bourbon and honestly, aaron, that's honest, I'm not.
• 58:22
  Speaker 3: Neither one of us is sitting there.
• 58:24
  Speaker 3: Well, we're with Aaron, we're going to.
• 58:25
  Speaker 3: No, I like the taste of Green River.
• 58:31
  Speaker 3: I mean, your profile of what you're going matches exactly what there's.
• 58:35
  Speaker 3: It's Kentucky, it's Kentucky, great Kentucky bourbon.
• 58:41
  Speaker 3: It's got the Kentucky flavors in there.
• 58:43
  Speaker 3: Who doesn't like that little bit of cherry that's in there?
• 58:46
  Speaker 3: On the flavors?
• 58:47
  Speaker 3: I mean, even I, just I think it's.
• 58:51
  Speaker 4: I think it's fantastic.
• 58:52
  Speaker 4: And then, like I said, a slight little bit of citrus or that toasted almond.
• 58:56
  Speaker 4: So what was this?
• 58:56
  Speaker 3: like I was getting on the nose and then, like I said, a slight little bit of citrus or that toasted almond.
• 59:00
  Speaker 3: So what was this like?
• 59:00
  Speaker 3: I was getting on the nose as you were batching this and now you've done another batch, he said.
• 59:04
  Speaker 3: So you've done the second batch.
• 59:05
  Speaker 5: Yes, so essentially the first run was really to fill.
• 59:10
  Speaker 5: You know really all the distribution channels.
• 59:12
  Speaker 5: So you want to make sure it's in the market and then you want to deplete what's in the distribution channel to get it into the stores, retail outlets, and then we want to go back and refill again.
• 59:22
  Speaker 5: So we're at that point now where we need to refill again.
• 59:25
  Speaker 5: Now the 250, again is licensed and it's not infinite.
• 59:31
  Speaker 5: So we are licensed for a period.
• 59:37
  Speaker 5: So most likely we will do as much as we can bottle Within our time period.
• 59:43
  Speaker 5: We have to do this project.
• 59:45
  Speaker 4: Within a month period.
• 59:46
  Speaker 5: yeah, yes, and let's look at it from this perspective.
• 59:50
  Speaker 5: Our country was built on many different views and many different opportunities to everyone to help celebrate us, so we don't feel like we should have a monopoly over this product or any branch.
• 1:00:09
  Speaker 3: That totally makes sense, makes that totally makes sense if somebody right and uh, but it's, it's probably a pretty big challenge as far as you're basically producing a decent amount of whiskey for the for this particular, it's not just a one-off kind of thing.
• 1:00:30
  Speaker 3: I mean, you're supplying it to the distribution and you're getting and you're keeping it there for the amount of time that you're, whatever, but it's not like a single barrel or just a batch of a limited, small batch.
• 1:00:46
  Speaker 3: It's an actual, real batch that you're.
• 1:00:48
  Speaker 3: As you said, you try and keep consistency but in one of the things you also know and anything that's allocated or a little like a that's limited and that's what this is it would be limited.
• 1:01:02
  Speaker 3: Um, you batch to batch sometimes.
• 1:01:06
  Speaker 3: Isn't a little bit off here?
• 1:01:08
  Speaker 3: different isn't a bad thing for people because their next bottle is intriguing to them, right?
• 1:01:19
  Speaker 5: Yeah, and I hope that that is the continued opinion of really all single barrels that are offered by.
• 1:01:25
  Speaker 5: You know, all brands, you know, and my position is being able to help different guests and customers pick out single barrels.
• 1:01:32
  Speaker 5: I want to give them as much variety as possible and if I don't, I'm not doing justice to the bourbon we have that's aging in our warehouses or to that customer.
• 1:01:42
  Speaker 5: So you know, I am anti giving you the same flavor over and over when it comes to a single barrel, the same flavor over and over when it comes to a single barrel.
• 1:01:54
  Speaker 5: Now, when we're looking at the brands that we want to stand behind and keep filling the shelves and taking up more shelf space, you know, over the coming years we want that to be a trusted brand and partner for anyone.
• 1:02:07
  Speaker 4: And I belong to so many groups and all that and I've seen a few of the groups that came through there and done barrel picks with you and nothing but great things have I heard from them all.
• 1:02:19
  Speaker 4: So you're doing great things there man.
• 1:02:22
  Speaker 5: They're all paid to say that.
• 1:02:25
  Speaker 4: I'm telling you, brother, you are, and everybody that I've seen, like I say from the groups that I've seen that's came and done barrel picks.
• 1:02:33
  Speaker 4: They all have been very, very happy with what they've done there.
• 1:02:38
  Speaker 3: Well, if you want to know what I know about Aaron as far as single barrels one of the first podcasts we did I found out that teams where he worked picked different single barrels for the gift shop and Aaron put me.
• 1:03:02
  Speaker 3: He put his pick up and it was a ringer pick that he knew about and the team picked this pick and it was good.
• 1:03:13
  Speaker 3: Don't get me wrong.
• 1:03:14
  Speaker 3: Ann was part of the team at the time and it was a good pick, but his single barrel, I think it was called King.
• 1:03:21
  Speaker 3: What was it?
• 1:03:22
  Speaker 3: Something?
• 1:03:23
  Speaker 3: King?
• 1:03:28
  Speaker 5: King Avenue, no King Chambers.
• 1:03:31
  Speaker 3: King Chambers, and it was at the same time Lebron james probably was just going off and just won a championship here in ohio, but, um, it reminded me so much of just I and and if you remember my comparison was is I felt it was like a pretty damn good bookers remember I asked you to pick me up a bottle and you didn't.
• 1:03:52
  Speaker 3: Well, that was the bottle I went, and when I went back, I mean I think Aaron was hoarding that bottle already.
• 1:04:01
  Speaker 5: That was I think that was a pretty short barrel.
• 1:04:05
  Speaker 5: I doubt there's any of those bottles left.
• 1:04:08
  Speaker 3: I'm just giving them to him.
• 1:04:10
  Speaker 3: No you got that.
• 1:04:11
  Speaker 3: I went back and it was gone when he asked me to get one, but you, let me have that one and that was totally cool.
• 1:04:17
  Speaker 3: I went home with that and I cherished that bottle.
• 1:04:20
  Speaker 3: But I also understood that my palate and aaron's palates are very, very similar in in what we like and him, coming from his Kentucky roots and his Kentucky background, and what he's able to bring to the table was something that I mean it's just, it's fantastic what you're doing and down to the last of this pour of the glass.
• 1:04:47
  Speaker 4: that sip was nothing but a cherry bomb.
• 1:04:49
  Speaker 4: Oh my gosh, that was so good.
• 1:04:53
  Speaker 5: It's finished for me.
• 1:04:54
  Speaker 5: I'm getting a little bit of roasted peanuts and I'm going to put that to that oily finish.
• 1:05:00
  Speaker 5: That's there.
• 1:05:00
  Speaker 5: That flavor, that Kentucky, that's there.
• 1:05:06
  Speaker 3: Okay, yeah, and that's.
• 1:05:07
  Speaker 3: I mean, that is a classic Kentucky flavor, that's out there, you know.
• 1:05:14
  Speaker 4: So, all right, so we Tiny, what would that flavor be Roasted?
• 1:05:22
  Speaker 3: peanuts.
• 1:05:27
  Speaker 4: You give him hell because he's got a way of saying it yeah, enunciating is tough.
• 1:05:33
  Speaker 4: Yeah, got a way of saying it Enunciating is tough, yeah, enunciating it.
• 1:05:38
  Speaker 5: It's that 330 area code.
• 1:05:39
  Speaker 3: I think no, it probably originally comes from the 414 area code.
• 1:05:49
  Speaker 3: When it comes to me saying the word peanut, they've corrected it.
• 1:05:54
  Speaker 3: Oh man, that's funny, but anyways, all right.
• 1:05:59
  Speaker 3: So, um, uh, great job on this.
• 1:06:01
  Speaker 3: And uh, so kentucky bourbon festival is coming up.
• 1:06:06
  Speaker 3: You want to?
• 1:06:07
  Speaker 4: you want to throw out there?
• 1:06:08
  Speaker 4: Are you got anything?
• 1:06:09
  Speaker 3: special that's coming up.
• 1:06:14
  Speaker 5: You are going to continue seeing us put out as many products as we can afford up there, but we also have to understand that we don't want to flood the market either.
• 1:06:31
  Speaker 5: So we want to to understand that we don't want to flood the market either.
• 1:06:34
  Speaker 5: So we want to make sure that we are still in demand for our single barrels as well, as we're going to continue to put out our core four brands, which is our 90 proof, weeded, our 90 proof, flagship bourbon, and our 95 rye and 95 proof, as well as our green river full proof that is bottled at various proofs, uh, and you know, 35.99 for the three, and then our full proof is 49.99.
• 1:07:02
  Speaker 5: Most of the time you'll see our single barrels for 59.99 msrp.
• 1:07:09
  Speaker 5: So, um, I feel like the US Army 250 anniversary bottle for us at $49.99 is a steal and I hope that it is purchased to enjoy the friends and hopefully in memory of loved ones that have served and are serving, and I hope that that's how it's enjoyed.
• 1:07:30
  Speaker 4: Yes thanks.
• 1:07:32
  Speaker 3: Absolutely.
• 1:07:33
  Speaker 3: I mean, you got the feeling when we were in Chicago it was on the shelf and you know it was.
• 1:07:41
  Speaker 3: You guys got a good distribution in Chicago but at the same time it was a lot of people were going after that bottle because it means a lot.
• 1:07:52
  Speaker 3: I mean, you know any veteran.
• 1:07:54
  Speaker 3: It's a great present Anybody who served in the Army if you got them this bottle.
• 1:08:00
  Speaker 3: It would mean a lot to them, even if they're just casual whiskey drinkers.
• 1:08:05
  Speaker 3: It's just something that friends you know that have been part in the military.
• 1:08:10
  Speaker 3: It's just a bottle that they want.
• 1:08:13
  Speaker 3: Plus, there's fantastic whiskey in it and that's why people drink this one and they're going back for another.
• 1:08:21
  Speaker 4: I'd just like to put it out there that if any states have any extra they want to ship down to South Carolina.
• 1:08:28
  Speaker 4: It seems like I was lucky enough to walk into a place down in Greenwood, south Carolina, and get the last bottle they had that day, but you can't find it on the shelves down here because it flies off the shelves just as soon as it gets on the shelves down here.
• 1:08:44
  Speaker 4: Great point down here in South Carolina.
• 1:08:49
  Speaker 4: I believe that.
• 1:08:49
  Speaker 4: All right guys, I do have a question for Carolina.
• 1:08:50
  Speaker 4: I believe that I love it.
• 1:08:51
  Speaker 4: All right guys, I do have a question for you.
• 1:08:54
  Speaker 4: There you go.
• 1:08:55
  Speaker 4: Is there any interest or plans on maybe ever putting out a foregrain?
• 1:09:04
  Speaker 4: Foregrain, me too.
• 1:09:11
  Speaker 4: What was that?
• 1:09:12
  Speaker 4: That's, that's, that's.
• 1:09:21
  Speaker 5: That's almost all you need to say, right there um, I, I look forward to it if that that does.
• 1:09:29
  Speaker 5: Uh, we on year two, actually, we literally just pulled some one-year samples of the four grain I was allowed to lay down and we do have those barrels on the books for this year to produce as well.
• 1:09:45
  Speaker 5: So you know, whether that becomes its own label or one-off thing, I'm not sure.
• 1:09:50
  Speaker 5: But I know that that is going to be a delicious distillate or, excuse me, I know it's a delicious buttery distillate and I feel like, did I let you guys try that?
• 1:10:03
  Speaker 4: I don't think so.
• 1:10:05
  Speaker 3: No, because if you're talking, it's been two years anyways and you might have just laid that down.
• 1:10:11
  Speaker 3: But I don't think we tasted it.
• 1:10:13
  Speaker 5: that day I might have a drop or two at Burger Festival.
• 1:10:17
  Speaker 5: We'll see.
• 1:10:17
  Speaker 5: Yeah, we pulled some one-year samples to check it out and.
• 1:10:22
  Speaker 5: I have not picked those up from the lab yet, so I've got to check those out Right as far as anything.
• 1:10:32
  Speaker 5: That's super crazy.
• 1:10:33
  Speaker 5: That way we continue to be.
• 1:10:35
  Speaker 5: We are a three, four recipe kind of distillery and we produce three or four, five, six recipes very, very well, and we produce them at high yields.
• 1:10:43
  Speaker 5: We do a great job.
• 1:10:45
  Speaker 5: Now that doesn't mean that we can't custom make a mash bill for a customer.
• 1:10:51
  Speaker 5: We can do a lot and we take pride in everything we do.
• 1:10:56
  Speaker 4: Well, that right there is great to know for anybody that's watching that needs, you know, some contract distilling.
• 1:11:04
  Speaker 4: You can reach out to them and they can help you out and work with you and maybe, maybe, help produce what you're looking for, right.
• 1:11:13
  Speaker 5: Every day I'm waiting for that order for 10 barrels to come through for Scotty Burton boys.
• 1:11:17
  Speaker 5: There you go.
• 1:11:20
  Speaker 3: Oh God, that's a whole different other ballgame.
• 1:11:24
  Speaker 3: Man, let's lay to Every day.
• 1:11:30
  Speaker 4: We're working towards that.
• 1:11:33
  Speaker 3: When we're not.
• 1:11:33
  Speaker 3: That's a work in progress too.
• 1:11:35
  Speaker 3: When we're at right now on YouTube, we're 74,000.
• 1:11:39
  Speaker 3: When I'm like Bruisel, at 715,000, approaching a million, maybe then we can talk.
• 1:11:47
  Speaker 3: Yeah, there you go, but anyway, yeah, so all right, let's wrap this up real quick on the audio.
• 1:11:56
  Speaker 3: Thanks everybody for joining us.
• 1:12:00
  Speaker 3: Aaron, it's been wonderful, as always.
• 1:12:03
  Speaker 3: I look forward to being able to hang out with you in a couple weeks.
• 1:12:13
  Speaker 3: It's been too long since we've been in your, at your distillery, so I think in this next, this after the festival, we got to make sure that we get a get down there in owensboro.
• 1:12:21
  Speaker 3: I mean it's a trek.
• 1:12:23
  Speaker 3: Anybody who's in that on the, the trail, it's, it's it's it's a ways, but it's well worth it.
• 1:12:29
  Speaker 3: I mean it's worth the drive.
• 1:12:31
  Speaker 3: It's worth ways, but it's well worth it.
• 1:12:32
  Speaker 3: I mean it's worth the drive.
• 1:12:32
  Speaker 3: It's worth that.
• 1:12:33
  Speaker 3: The town is is growing and spectacular.
• 1:12:35
  Speaker 3: You guys, as far as what a green river met meant to taking that over and to Owensboro, from everything that I've read, it's just been spectacular and you guys keep growing and doing a great thing.
• 1:12:49
  Speaker 3: Thanks for being on.
• 1:12:51
  Speaker 5: Absolutely, and you can see me this weekend.
• 1:12:53
  Speaker 5: I will be in Nashville for three days this weekend doing some events and next weekend I will be in South Carolina at Southern Spirits at a bottle signing and some other fun stuff.
• 1:13:06
  Speaker 5: So come see me.
• 1:13:08
  Speaker 4: Where at in South Carolina.
• 1:13:10
  Speaker 5: I can't remember the name, I'll find it.
• 1:13:17
  Speaker 3: Splendid Spirits, the second best liquor store in the world.
• 1:13:20
  Speaker 3: Yeah, look that up, nash.
• 1:13:21
  Speaker 3: Well, it could be close.
• 1:13:26
  Speaker 4: Well it's close to you because you drive everywhere.
• 1:13:28
  Speaker 4: Yeah, it's like I just came from Lynchburg, virginia, today, and I leave about 5 30 in the morning for charleston, south carolina and charleston and columbia for next day or two.
• 1:13:39
  Speaker 4: So I mean I go all over.
• 1:13:42
  Speaker 4: So but yeah, I'll have to look that up all right man, it'll be great all right, brother, all right.
• 1:13:48
  Speaker 3: So thanks for coming on.
• 1:13:50
  Speaker 3: Remember wwwscotchybourbonboyscom for all Scotchy Bourbon Boys thing, remember you know?
• 1:14:00
  Speaker 3: If you want Glen Cairns or t-shirts, we're there.
• 1:14:03
  Speaker 3: Also, remember, on Facebook, youtube, instagram and X, follow and Follow us.
• 1:14:13
  Speaker 3: I just said that.
• 1:14:15
  Speaker 3: And then we're also on all the major podcast formats Apple, iheart and Spotify.
• 1:14:22
  Speaker 3: No matter where you listen or watch us, make sure you like, listen, subscribe, comment and leave good feedback.
• 1:14:30
  Speaker 3: Feedback's important.
• 1:14:31
  Speaker 3: And then, before I get this going, I got to find where this is.
• 1:14:38
  Speaker 3: Let's go to Martin.
• 1:14:39
  Speaker 3: I think I got it.
• 1:14:42
  Speaker 3: It should be up here, martin.
• 1:14:45
  Speaker 3: Yeah, I'm looking for the theme song on your and for some reason let's see did I give it to Chris?
• 1:14:57
  Speaker 3: I think I sent him the new one recently and I was trying to see you did.
• 1:15:04
  Speaker 4: Send it to me while I was in Linsburg.
• 1:15:06
  Speaker 4: I got it and you can still listen to it.
• 1:15:08
  Speaker 3: All right, I hope it doesn't play, but it's there.
• 1:15:11
  Speaker 3: So remember, good times equal good friends and we consider, aaron, you a great friend.
• 1:15:19
  Speaker 4: Times and good whiskey equals good friends.
• 1:15:22
  Speaker 4: No, good friends.
• 1:15:24
  Speaker 4: And good whiskey equals good times.
• 1:15:27
  Speaker 3: I guess you got that one right there.
• 1:15:29
  Speaker 3: And then remember don't drink and drive, drink responsibly and live your life uncut and unfiltered.
• 1:15:40
  Speaker 3: All right, our AI is going to take us out.
• 1:15:45
  Speaker 3: Thank you.
• 1:15:52
  Speaker 7: It's just twice a week.
• 1:15:53
  Speaker 7: Whether it's Ohio, kentucky, milwaukee or South Carolina, you listen along.
• 1:16:15
  Speaker 7: Let's have a good time.
• 1:16:17
  Speaker 7: We make sure to leave the bad time behind.
• 1:16:19
  Speaker 7: Bourbon is the blood that makes a lifelong bond with our friends and neighbors, even some across the pond.
• 1:16:26
  Speaker 7: I can't wait until the next time we meet, because I'm always looking for the next bourbon.
• 1:16:31
  Speaker 7: Yes, please, I'll have it neat.
• 1:16:34
  Speaker 7: So show me the way to another whiskey bar.
• 1:16:37
  Speaker 7: Where it'll be, it won't be too far.
• 1:16:39
  Speaker 7: With friends and family close, we will never be alone.
• 1:16:43
  Speaker 7: Remember the Scotchie Bourbon Bowl.
• 1:16:46
  Speaker 7: Alright.