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Transcript

Amine Kar 0f Old Louisville Whiskey Co · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy bourbon boys fans.
• 1:00
  Speaker 1: This is Alan Bishop of.
• 1:03
  Speaker 1: If you have.
• 1:03
  Speaker 3: Ghosts, you have Everything.
• 1:05
  Speaker 3: You may know me better as Indiana's alchemist of the Black Forest.
• 1:10
  Speaker 1: But if you're at all interested in the Fortean High Strangeness, the Paranormal, and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything Available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 2:03
  Speaker 2: All right, we're on the scot another scotchy bourbon boys podcast, and we got a special podcast tonight.
• 2:11
  Speaker 2: We have CT, welcome CT.
• 2:16
  Speaker 3: And we have everybody, and we think you've lost your voice, by the way, but you sound like you're a little bit worse.
• 2:22
  Speaker 3: Have you been at a game yelling at people and stuff?
• 2:25
  Speaker 2: Yeah, yelling at the refs, that's.
• 2:27
  Speaker 2: That's one thing that I do.
• 2:29
  Speaker 2: We could talk about that a little bit, but we have a mean car from old Louisville Whiskey Company in Louisville, and welcome Ami.
• 2:40
  Speaker 4: Thank you, Thanks for having me guys.
• 2:43
  Speaker 3: I mean first of all.
• 2:44
  Speaker 3: Do you say Louisville or Louisville?
• 2:48
  Speaker 4: Louisville.
• 2:49
  Speaker 3: Louisville.
• 2:50
  Speaker 3: It's a problem down there.
• 2:52
  Speaker 4: Every time I go I say it like you're drunk on bourbon, Louisville.
• 3:01
  Speaker 2: Yeah Well, up here.
• 3:03
  Speaker 2: What's even worse is that we have a.
• 3:05
  Speaker 2: We have a city up here named the same thing, and they call it Louisville.
• 3:12
  Speaker 4: So French, French up north.
• 3:15
  Speaker 2: Yeah, whatever it's wrong, I tell everybody they like to say things wrong up here.
• 3:20
  Speaker 2: So, yeah, I agree, old Louisville, right there, I can say it.
• 3:26
  Speaker 2: That's one thing I can do.
• 3:27
  Speaker 2: Some things I can't.
• 3:28
  Speaker 2: But that's one thing I can do is say Louisville.
• 3:30
  Speaker 2: Anyways, we're the Scotchy Bourbon Boys wwwscotchybourbonboys for all Scotchy Bourbon Boys merchandise.
• 3:41
  Speaker 2: I'm tonight wearing the Scotchy Bourbon Boy t-shirt.
• 3:44
  Speaker 2: We have Glenn Carrans and then also we have Bourbon Balls.
• 3:50
  Speaker 2: So everybody, check that out, all for all things.
• 3:54
  Speaker 2: You can hook up with the podcast We've have over 330 episodes and then also check out our bios right there online and then follow us on all the social media Facebook, instagram, youtube and X and all the podcast formats.
• 4:12
  Speaker 2: But like, listen, subscribe and leave us good feedback, no matter what.
• 4:17
  Speaker 2: All right.
• 4:18
  Speaker 2: So I got that done quick tonight.
• 4:20
  Speaker 2: And CT yes, you did notice that my voice is hoarse.
• 4:27
  Speaker 2: The game was on Sunday and it's Tuesday.
• 4:30
  Speaker 2: Right, I had no.
• 4:32
  Speaker 3: That would be the best podcast ever, because your voice is not there.
• 4:37
  Speaker 2: You have to shut up, right.
• 4:39
  Speaker 2: You're going to have to do all the.
• 4:42
  Speaker 4: CT.
• 4:42
  Speaker 4: Thanks for the Bourbon Balls.
• 4:45
  Speaker 3: Oh, you know, you're welcome.
• 4:46
  Speaker 3: I left them in Ohio accidentally with my license plate.
• 4:52
  Speaker 2: So he threatened that he was going to bring them to you, and then didn't.
• 4:57
  Speaker 3: Why didn't that happen?
• 4:59
  Speaker 3: Does he usually?
• 5:00
  Speaker 4: do that.
• 5:01
  Speaker 4: I'm going to say what Obviously.
• 5:03
  Speaker 3: Bourbon Balls.
• 5:04
  Speaker 3: They're going to be the stupid white chocolate ones, because that's ridiculous.
• 5:08
  Speaker 3: Nobody should have white chocolate Bourbon Balls.
• 5:11
  Speaker 3: But when they make, just make some.
• 5:13
  Speaker 3: I take those and give those to select individuals.
• 5:16
  Speaker 3: The chocolate ones are gone.
• 5:19
  Speaker 4: So Chocolate, yeah, dark chocolate.
• 5:23
  Speaker 2: Your chocolate.
• 5:25
  Speaker 3: The white chocolate bullshit ones you can have, I'll bring them to you.
• 5:29
  Speaker 2: Yeah, they're good.
• 5:29
  Speaker 2: Ct's a little bit nuts there, but that's okay.
• 5:34
  Speaker 2: He got a pack of nine, he got a six to three ratio and he's still complaining.
• 5:43
  Speaker 3: One of these days, mine will have dark chocolate all throughout, and it'll be a special one for me.
• 5:49
  Speaker 2: So we should be coming down I mean, I think, our Christmas parties Friday, december 15th, and then that Saturday we're going to head back down towards Christmas area in Springfield pick up something, but then we're headed down to Kentucky and I'd love to be able to stop by and actually see your place personally I know CT's been there twice already and then also be able to, with you, taste your Bourbon, you know, finally, for the first time.
• 6:24
  Speaker 2: We were just talking about how you let your Bourbon, you know, talk for itself and it's in your whiskey talk for itself and I totally respect that.
• 6:34
  Speaker 2: But I feel like Chris was just making you know, I felt like Chris was being a total asshole, because that's what you do, and then somehow he deprived me of all the all whiskey on this podcast.
• 6:46
  Speaker 2: So so now we're, now we're gonna promise you I will email you the overnight late boy.
• 6:59
  Speaker 3: I knew it?
• 7:01
  Speaker 2: Yeah, he did, you're just lying at this point.
• 7:04
  Speaker 2: You probably sent it to somebody in California.
• 7:08
  Speaker 3: Hey, jeff.
• 7:09
  Speaker 3: What's worse is this is just the little bottle.
• 7:11
  Speaker 3: The big bottle I poured it into here, so that's what you get.
• 7:15
  Speaker 3: So sorry.
• 7:20
  Speaker 2: I'm used to the abuse.
• 7:24
  Speaker 3: What's worse is the six barrels that came back to a one more full.
• 7:27
  Speaker 3: That's where this came from.
• 7:29
  Speaker 4: Nice, what's the dates you're coming down?
• 7:38
  Speaker 2: Yeah, it would be either Saturday, you know, afternoon, on the 16th, or or sometime on the 17th, which is the sun, that Sunday we're still, and I would head, yes, in December.
• 7:54
  Speaker 4: All right, well, make sure you get my number on Chris.
• 7:59
  Speaker 4: If he doesn't give you your number, just make sure you reach out to me so you get the number.
• 8:06
  Speaker 2: Yeah, we're friends on Facebook.
• 8:07
  Speaker 2: I'll messenger you if he doesn't give me the number, and that's you know.
• 8:12
  Speaker 2: Today, I swear to God, right after we hung up on the phone and we were talking and he's like I wasn't able to get the samples out, and you know.
• 8:20
  Speaker 2: And then he just hung up and just said too bad, too sad, because I, he loves you, he loves it so much, he just wants it all for himself.
• 8:29
  Speaker 2: And I can tell on this one, I do.
• 8:32
  Speaker 3: The bad thing is on the 16th, when you get down there, I'll be on the bottling line bottling for me, so I'll already be there.
• 8:39
  Speaker 2: I don't believe you for one second.
• 8:41
  Speaker 2: It's like that.
• 8:42
  Speaker 2: That's a Saturday, the 16th.
• 8:44
  Speaker 2: You've already told me that you're not going to.
• 8:46
  Speaker 2: We're going to be in the area and you said you might not even be able to see me.
• 8:52
  Speaker 4: Well, it's a surprise, it's going to be a surprise.
• 8:58
  Speaker 3: Yeah, it was.
• 8:59
  Speaker 3: It was going to be a surprise.
• 9:01
  Speaker 2: So well, all right, all right, it's surprise me and it's still be a surprise because there's just I just don't think that's happening.
• 9:09
  Speaker 2: If you that happens, I will be surprised.
• 9:11
  Speaker 2: You can bottling and licking the back of the stickers and put them on the bottles.
• 9:18
  Speaker 3: Well, you don't have to like them, they're already.
• 9:20
  Speaker 3: I know.
• 9:24
  Speaker 2: Anyway, it's all right, ct get this started.
• 9:28
  Speaker 2: I mean, you know so first the back story.
• 9:32
  Speaker 3: So we got to tell the back story because I mean I have seen your product different places because I everybody knows that I like to come to Kentucky almost every Friday.
• 9:45
  Speaker 3: It's like my day off.
• 9:46
  Speaker 3: I come down to Kentucky I like to go to different parts and meet different people and I've been fortunate to meet some great people and have a good time.
• 9:54
  Speaker 3: I saw your stuff all around I think.
• 9:59
  Speaker 3: I was in Lexington, louisville, a couple different times and I saw the product, didn't know much about it.
• 10:04
  Speaker 3: And I'm at Bardstown Verben Festival and we, jeff and I, we were helping set up the festival I think Nash was there at that point, maybe Carl and we were just helping everybody set up and Stacey comes over and she said, hey, she wheels up on her golf cart.
• 10:24
  Speaker 3: She's like hey, can you help me out?
• 10:26
  Speaker 3: And I'm like, yeah, you know, whatever, what do you need?
• 10:28
  Speaker 3: She's like, well, I just need help moving, uh, helping somebody set up.
• 10:31
  Speaker 3: And that was the first time I met you.
• 10:34
  Speaker 3: We, we wheeled over there, stacey dumps me out of the golf cart and, uh, we moved some barrels to set up in your display and it's kind of I feel like that's the verben community in a whole.
• 10:46
  Speaker 3: You know we meet people of kind of the oddest ways but connect like you've known somebody for way longer than you have.
• 10:56
  Speaker 3: And we met each other again at, uh, at verben, on the banks and framford and, uh, we were going to do a podcast then, but we got so busy and it was just not enough time to do it.
• 11:08
  Speaker 3: But I'm actually glad it worked out this way because I feel like we can concentrate a little more on the brand and now being able to be there and try it, I'm just uh, I'm blown away.
• 11:21
  Speaker 3: I wish, I wish I drank it sooner, but at the same time it's kind of nice because I feel like I found this, this, this, this bourbon whiskey that's out there that I didn't know about.
• 11:34
  Speaker 4: So thank you for uh volunteering at KBF.
• 11:40
  Speaker 4: Like, not a lot of people realize how many volunteers held the Kentucky bourbon festival and a lot of festivals to be those, those type of festivals that we brag about them around town, uh, but yeah, tell you about what?
• 11:58
  Speaker 4: Wait, hold on.
• 12:00
  Speaker 2: I'm going to respond to that.
• 12:02
  Speaker 2: I wish it would have worked out the other way, because then I would have been drinking the whiskey too, all right, and then, and then I also do remember she actually dragged both of us over there.
• 12:14
  Speaker 2: If you remember, I hopped on that cart too, and I mean that's where we did meet.
• 12:19
  Speaker 2: I met you momentarily, chris.
• 12:22
  Speaker 2: Chris hopped out and he was, and then he had it and you were setting some stuff up off to the side and we introduced ourselves, and then I got dragged back by Stacy to start the table thing while you kept helping him.
• 12:36
  Speaker 2: So that was, that was good.
• 12:39
  Speaker 4: Now I do specifically yeah, I'm usually very good with faces, but I'm terrible with names Like you have to tell me your name a few times before I, like you know, register in my, my brain.
• 12:52
  Speaker 4: But if I see your face I'm like I met you, like yeah, I met you.
• 12:56
  Speaker 2: Well, and then and then also that's why I call myself, that's why you know me as tiny, because when people meet me in person and then they see the name is tiny, it just, it makes sense that it just sticks in their brain.
• 13:11
  Speaker 2: If I said my name was Jeff, you wouldn't remember.
• 13:14
  Speaker 2: You'd have to like you won't even remember after this podcast.
• 13:18
  Speaker 2: But the next time you see me you're like tiny, that's just the way, the same thing.
• 13:22
  Speaker 2: But I'm the same with names too.
• 13:25
  Speaker 2: I think I called you Armin and then Chris was like no, I mean so, so, yes, so.
• 13:33
  Speaker 3: I mean go ahead.
• 13:36
  Speaker 3: No, the barrel that we pulled out of your, your vehicle, the first one we were setting up, that was painted, that I saw at the store.
• 13:46
  Speaker 3: What was that, what was the significance of that barrel?
• 13:50
  Speaker 4: So we sponsored an artist last year with bourbon, with heart, so we sponsored an artist that did the barrel and we didn't actually pick the artist.
• 14:10
  Speaker 4: We basically were like, we're going to sponsor this barrel and when we're artists, get to paint it, they'll be it.
• 14:20
  Speaker 4: And it happened to be a notistic artist which is very touching Because it's an artist, or have art out there, and we're very glad and very happy that, and we're very glad and very happy that he was able to put a touch on it.
• 14:39
  Speaker 4: So we brought it to the KBF and like show piece so to show support to him as well.
• 14:47
  Speaker 4: So we wanted to have to get an exposure at the.
• 14:50
  Speaker 4: Kentucky Bourbon Festival.
• 14:51
  Speaker 3: So yeah, and that's the barrel that you see when you walk in your front door.
• 14:56
  Speaker 3: It's smack dab right in front of you as you walk out.
• 14:59
  Speaker 4: Beautiful, beautiful art, so cool.
• 15:02
  Speaker 3: So cool.
• 15:03
  Speaker 3: So I think the thing that we need to start off is like we now know how we met and how Jeff and I met you and Tanya and I met you.
• 15:12
  Speaker 3: Tell us more about what got you into the bourbon world.
• 15:17
  Speaker 3: Where were you at?
• 15:18
  Speaker 3: What got you doing this?
• 15:24
  Speaker 2: And why do you call yourself old Louisville?
• 15:26
  Speaker 2: You know just the whole name and everything.
• 15:28
  Speaker 2: Give us, just give us the whole thing.
• 15:30
  Speaker 2: Yeah.
• 15:32
  Speaker 4: So you get asked that question every day, right, and I'm like how did I?
• 15:40
  Speaker 4: To this point right, but it's kind of funny how things play in your life.
• 15:48
  Speaker 4: I lived in Louisville over 20 years.
• 15:52
  Speaker 4: I moved here in 2003 and I worked in the service industry as a server, a buster bartender, a bar bag, and obviously I introduced the bourbon as become.
• 16:06
  Speaker 1: you know the drink of choice.
• 16:08
  Speaker 4: You drink bourbon, right, you go.
• 16:11
  Speaker 4: Oh, you drink bourbon.
• 16:11
  Speaker 4: You don't drink vodka, you don't drink anything else, jen.
• 16:15
  Speaker 4: So 20 years ago I got introduced to bourbon and, without thinking about it, fast forward.
• 16:24
  Speaker 4: I went to college, I went to engineering school, I worked for corporate as an engineer for 10 years and then I was like you know what I am done with this?
• 16:34
  Speaker 4: And I quit one day and I bought the liquor store in old Louisville, which is the original city, the historic district of the city of Louisville, and this is 2015, late 2014, early 2015.
• 16:52
  Speaker 4: So I learned a lot more about whiskey than you can imagine.
• 16:57
  Speaker 4: You're on a liquor store, you never ran a liquor store, so you have to put you know everything, learn about distribution, salespeople, different distributors, different brands, different categories of each spirit, and you name it.
• 17:16
  Speaker 4: So I learned a lot there.
• 17:19
  Speaker 4: And at that time, a year and a half ago or year and a half forward, I opened another store downtown Louisville.
• 17:28
  Speaker 4: You know, I was like well, how am I going to expand further without, you know, having a big deep pocket?
• 17:41
  Speaker 4: So I'm like, well, that's probably a good idea to like focus on what you enjoy and what do you like and let's steer that to your daily life.
• 17:55
  Speaker 4: So that's how I ended up starting a brand and doing with old Louisville, because I learned everything about whiskey, I learned everything about spirit and specifically bourbon, and I also made some cash running my store and making some profits.
• 18:15
  Speaker 4: So this is what funded the brand.
• 18:22
  Speaker 3: So we talked about it a little bit before there and Andy just commented.
• 18:26
  Speaker 1: He said you need to have your shades on.
• 18:38
  Speaker 3: I don't think people understand what it takes to start this so, and I was kind of shocked when we talked about it there that this was the second first time we met.
• 18:47
  Speaker 3: How many barrels had you purchased before you even had the ability to have old Louisville?
• 18:53
  Speaker 3: Like you had bought them, and they're sitting there waiting on you.
• 18:59
  Speaker 4: Yeah, so 2016,.
• 19:01
  Speaker 4: I believe I bought my first three barrels.
• 19:05
  Speaker 4: I bought them from MGP, the old LDI, or people know it as a Seagram distiller in Indiana, and the salesperson didn't want to answer my calls after that because I was too small, About three barrels.
• 19:21
  Speaker 4: I'm like this is how I'm gonna start my business.
• 19:23
  Speaker 4: I bought them and I sit on them.
• 19:25
  Speaker 4: They're now 17 years.
• 19:26
  Speaker 4: They're sitting behind me, they're still there.
• 19:29
  Speaker 4: They're still aging perfectly.
• 19:32
  Speaker 4: I'm monitoring them every other month, but yeah, I started it very, very small.
• 19:40
  Speaker 1: And that was the goal.
• 19:41
  Speaker 4: As I was learning about the business and what's going on and I'm like very well, I told my wife the worst-case scenario I'm gonna have plenty of good whiskey to drink.
• 19:53
  Speaker 3: That was my business plan, you weren't guaranteed that old Louisville would even come to fruition, right?
• 20:01
  Speaker 4: I mean this year, I know 2016,.
• 20:04
  Speaker 4: We didn't even have a name at that time.
• 20:06
  Speaker 4: We're like, yeah, it could be a company someday.
• 20:12
  Speaker 4: But then when we got really serious about it, we were like, all right, we're gonna sell what we have to fund it.
• 20:20
  Speaker 4: And we're like what are we gonna call it?
• 20:22
  Speaker 4: And we got serious about it and we talked about trade name and such and we learned everything.
• 20:31
  Speaker 4: We made our money in old Louisville and we checked the trade market office and there was nothing being used as old Louisville in the whiskey industry.
• 20:43
  Speaker 4: There is old Louisville brewery, there is old Louisville neighborhood, but nobody have used old Louisville as a whiskey company.
• 20:51
  Speaker 4: So we're like, well, great that's awesome.
• 20:55
  Speaker 4: But, then you know why for that trademark, and it takes you year and a half to two years and you're just waiting somebody could have said no, you can't have it, but luckily we did like that trademark.
• 21:08
  Speaker 3: Then once you lock the trademark, then you still have to get the ability to open a facility and distribute.
• 21:17
  Speaker 4: Yeah, we actually did that before we locked the trademark.
• 21:20
  Speaker 4: Oh okay, okay.
• 21:21
  Speaker 4: So we didn't doubt, we started it.
• 21:26
  Speaker 3: How many barrels did you have when you first started Like how many?
• 21:32
  Speaker 3: Had you bought Three, anything even being done, Like you had before you could actually sell a bottle?
• 21:39
  Speaker 3: How many barrels had you purchased?
• 21:42
  Speaker 4: At that time this is we're talking about August 2022, I probably had 150 barrels.
• 21:51
  Speaker 3: Wow yeah, when you said you're all in, you're all in, yeah so at that time I had two stores.
• 22:00
  Speaker 4: I already sold one of this four and put all the cash into barrels and it was like yeah.
• 22:09
  Speaker 4: I'm in.
• 22:12
  Speaker 3: That's awesome.
• 22:14
  Speaker 2: So there's a lot of liquor store owners out there, right At own liquor stores.
• 22:20
  Speaker 2: I mean lots and lots.
• 22:21
  Speaker 2: So why do you think, from the standpoint, there's not a lot of them that end up with their own brand and becoming blenders?
• 22:34
  Speaker 2: Now I'm drinking.
• 22:36
  Speaker 2: I picked Johnny Walker Blue tonight because one it's probably one of the premier Scotch brands as far as perception in the world right, and I wanted to be drinking something good.
• 23:35
  Speaker 2: But also I wanted to kind of draw the comparison between because there's a lot of people who are like well, if you're not distilling and you're forming a brand, are you really forming a brand?
• 23:53
  Speaker 2: And they're just so what would you say?
• 23:57
  Speaker 2: It's a naivety of whiskey that they don't understand that Scotch has a 6,000 year head start on bourbon In 16, but when bourbon in the late 1900s defined itself, scotch has had distilleries for 600 years and this is what now you're purchasing from MGP right, solely at this point, are you picking up barrels elsewhere?
• 24:29
  Speaker 4: I do want to find quality barrels and I can afford them.
• 24:32
  Speaker 4: I am picking up some Kentucky distillate.
• 24:36
  Speaker 2: Excellent.
• 24:37
  Speaker 4: But the majority of my barrels are actually empty.
• 24:40
  Speaker 2: Right, but when you look at like a Johnny Walker blue one, it was a grocery store Whereas, similar to what you were doing, you were a liquor store and then they started a brand where they would buy an actual grocery store back, then Sold whiskey from barrels and then they would sell from the different you know Scotch makers or even Irish, and then mix their own blend and then everybody loved what they were doing.
• 25:12
  Speaker 2: And that's very similar to what you're doing.
• 25:14
  Speaker 2: You're buying MGP barrels that have been distilled their different ages and you're taking the advantage of that and then distilling and then you're blending and then bottling it right there for people and then selling it.
• 25:29
  Speaker 2: And that's very unique in this industry at the moment.
• 25:32
  Speaker 2: Now there's a lot more people doing that.
• 25:36
  Speaker 2: But for someone like today we were talking about, there was a question and it had nothing to do with specifically with this podcast, but the guy was like well, I don't think there should.
• 25:47
  Speaker 2: You know there's so many brands popping up, you should have to distill.
• 25:50
  Speaker 2: Why should you just be able to make your own brand?
• 25:52
  Speaker 2: And I'm like, because that's the way.
• 25:55
  Speaker 2: Just there's one thing making good distillate, you have to have good distillate.
• 26:01
  Speaker 2: But just because you're a good distiller and you make good distillate doesn't mean that if you don't put those barrels together properly, that it's going to be good tasting whiskey.
• 26:14
  Speaker 2: You have to have somebody that knows what whiskey is supposed to taste like in many different palettes, as you know.
• 26:21
  Speaker 2: Just there's, I'm sure, when you're blending and you're doing stuff, you're making good whiskey that tastes good, but you also know when you make a blend that a certain sect of people will like that.
• 26:34
  Speaker 2: What you can taste.
• 26:35
  Speaker 2: They're going to like it, but it might not be your favorite, right?
• 26:39
  Speaker 2: And so it's all about good whiskey and marketability of good whiskey, and that's something that a blender like yourself really takes in, a you know, and can produce some really good stuff for people.
• 26:54
  Speaker 2: And that's what I think, that's what you're doing.
• 26:57
  Speaker 3: So I mean, it may be I'm wrong in this, but I feel like your strength is not necessarily always blending, but more barrel Is that what I'd be wrong.
• 27:11
  Speaker 4: No, no, I think you just you know you guys both on the good track.
• 27:19
  Speaker 4: So there's three big components of whiskey maker.
• 27:25
  Speaker 4: You got fermentation, relation and maturation.
• 27:30
  Speaker 4: So if you have those three right, so if you know how to ferment and you know how to distill, you better know how to mature your whiskey.
• 27:42
  Speaker 4: Or if you master one or two of them, then you let other people do the other.
• 27:47
  Speaker 4: So for me, as a blender or a rectifier we call them rectifier in the United States we are rectifier spirit.
• 27:56
  Speaker 4: So you bring me your bulk spirit and I can rectify it.
• 28:03
  Speaker 4: And this is being done for over 150 years in US, specifically in Kentucky, in Kentucky, pennsylvania, maryland, if you look at the history of distillation in North America and history of distillation here in US.
• 28:20
  Speaker 4: So being able to format there is a big science part of it.
• 28:28
  Speaker 4: Being able to distill is mainly how big your equipment, how efficient your equipment are, in what style of whiskey or spirits you're distilling.
• 28:40
  Speaker 4: Is it pot still, is it column still?
• 28:43
  Speaker 4: But when it comes to whiskey because it's really when you dig into whiskey and whiskey drinkers they're not just looking for spirit to consume, they're looking for a story, they're looking for art.
• 28:58
  Speaker 4: And I think the third one is the maturation and the blending comes in a play where you can actually take the same distillate it was fermented the same way, distilled the same way but the way you mature it and blend it is how it's going to differentiate you from anybody else.
• 29:22
  Speaker 3: And that's something you do.
• 29:23
  Speaker 3: So your tours which people listening that haven't seen or heard of your tours?
• 29:30
  Speaker 3: You take people through a tasting that allows them to taste what something even then let's just say an MGP seven year, that it's been an MGP for seven years you put it in a white oak and then you'll put it in a French oak and be able to show the comparison of what that does to the flavor.
• 29:51
  Speaker 3: And I had no idea how big of an influence the difference was.
• 29:57
  Speaker 3: I had no idea the difference in clots or a barrel, but you hit it on the head that a white oak barrel is this much but a French oak barrel is way more.
• 30:07
  Speaker 3: And I had no idea the time and that's something that I think that you brought to the table, that I've not heard anybody talk about.
• 30:16
  Speaker 3: So tell us about that a little bit.
• 30:22
  Speaker 4: So that's what the maturation knowledge comes about.
• 30:26
  Speaker 4: So I didn't invent the wheel by any means.
• 30:30
  Speaker 4: This has been done before me.
• 30:32
  Speaker 4: But this is like the stuff we know that works well, and we experimental with the barrels we have and the whiskey we have.
• 30:42
  Speaker 4: But you have to do certain things to create good whiskey, right?
• 30:47
  Speaker 4: So if you have a good base of fermentation, have a good base of distillation and then you let the whiskey mature to the proper age, because young whiskey is young whiskey.
• 30:59
  Speaker 1: We all know that.
• 31:03
  Speaker 4: So playing with different oak it's going to give you a different complexity.
• 31:08
  Speaker 4: It's going to give you a different flavor, aroma, lingering, you name it.
• 31:14
  Speaker 4: You can take white American oak from the Ozark and you can take white American oak from West Virginia and you put the same distillate in them In seven, eight, whatever the age you decide on you take them out of the barrel.
• 31:33
  Speaker 4: They're going to taste completely different.
• 31:35
  Speaker 4: The soil is different, the minerals are different from the trees.
• 31:38
  Speaker 4: You can only produce pretty much a couple barrels from one oak tree that's been grown for 80 to 100 years.
• 31:46
  Speaker 4: So it's very amazing how much the oak is importing and people don't touch on that.
• 31:55
  Speaker 4: Typically they don't focus on that, and I think that it's very important that 70 to 75% of your flavor of bourbon comes from the oak and nobody really talks about it.
• 32:09
  Speaker 4: So, that's kind of what I focus on when it comes to my tours and tasting is well, let's learn about.
• 32:17
  Speaker 4: Why are actually?
• 32:19
  Speaker 4: The flavors are different.
• 32:20
  Speaker 4: We put in the same distillate and sometimes we think distillate is already six years old and we moved it to another barrel and six months later it's like whoa, what happened here?
• 32:32
  Speaker 4: So it's pretty amazing to understand and focus on what nature is given to the flavor of bourbon.
• 32:43
  Speaker 2: So, ct, talking to Macaulay and then also talking to Ashley Barnes, when you get into French oak, you were referring to the difference of French oak, the terroir of the different forests in France.
• 33:00
  Speaker 2: So everything coming from France, the oak, but the different areas produce different tastes based off where the barrels are made.
• 33:08
  Speaker 2: And then a lot of times when we're dealing with the French oak on, let's just say, the different cask finishes coming from the wines from France.
• 33:19
  Speaker 2: One of the things that when usually when the wines are coming, you're getting a barrel from France of one of the different wines, it's French oak.
• 33:29
  Speaker 2: I mean you don't say that it's a cab finished in French oak, it's just that you already know that and that's one of the reasons why those casks opposed to getting something from an American white oak out of California it's going to be different than getting the same type wine.
• 33:50
  Speaker 2: And then also it comes down to the grapes that are used and everything.
• 33:58
  Speaker 2: I mean it's so intricate and we're just starting to get into that and that's what he's talking about.
• 34:07
  Speaker 2: That's what he's trying to tell everybody.
• 34:09
  Speaker 3: I mean was talking about the difference in cost and the cost of a French oak barrel because of the time that it takes to.
• 34:16
  Speaker 3: You know, like we were saying, 50 to 80 years, I guess is a white oak, and now we're getting into Chincape and all these different oaks because they're trying to find different oaks in the United States.
• 34:28
  Speaker 3: But a French oak has so much longer of a tenure alive before they cut it down and make it that it's so expensive.
• 34:37
  Speaker 3: And I think that that's like you just said.
• 34:41
  Speaker 3: I mean people don't realize that there are so many different brands out there.
• 34:46
  Speaker 3: I mean you can name 50 of them that don't make their own distillate, that use another brand, but what you do with those barrels, the different barrels that are available to you, is quite unique.
• 35:00
  Speaker 3: So talk about that brandy barrel that you've got behind you.
• 35:05
  Speaker 4: Well.
• 35:06
  Speaker 4: I can't talk about it unless I get a pour Go, get a pour Get a pour yeah.
• 35:12
  Speaker 3: Well, I'm on the podcast of 1948 brandy barrel.
• 35:18
  Speaker 2: Yeah.
• 35:18
  Speaker 4: There you go.
• 35:20
  Speaker 2: Well, he's getting a pour.
• 35:21
  Speaker 2: I just Andrew is watching, so I wanted to show Andrew this.
• 35:27
  Speaker 3: Andy, is that your lighter?
• 35:28
  Speaker 3: I told you, jeff stole it.
• 35:32
  Speaker 2: I did not steal it.
• 35:33
  Speaker 2: It was left on the table and my wife put it in the bag.
• 35:36
  Speaker 2: So Christmas time you get a little bonus because your lighter is coming back to you.
• 35:42
  Speaker 2: You might need more lighter fluid, though.
• 35:46
  Speaker 3: Hey, I'm back.
• 35:47
  Speaker 3: Where are my samples of the brandy barrel?
• 35:50
  Speaker 3: I don't have.
• 35:51
  Speaker 2: Same where my samples are.
• 35:53
  Speaker 4: Yeah, I'm back next weekend.
• 35:56
  Speaker 2: Hey, I mean, I'll be sending my address.
• 36:00
  Speaker 2: Just send them to me so I can drink them without letting.
• 36:04
  Speaker 4: Make sure you send your prescription and a jug with it so we can fill it.
• 36:11
  Speaker 2: Yeah, I definitely.
• 36:12
  Speaker 2: I got one filled out by Remus, so 1948 cast.
• 36:22
  Speaker 4: very special cast came from Spain and very special distillate that went into it from our love and land here.
• 36:34
  Speaker 4: So the whiskey was distilled as bourbon.
• 36:38
  Speaker 4: All is every rule to be a bourbon.
• 36:43
  Speaker 4: This is 2015.
• 36:44
  Speaker 4: It was a big shortage of American oak.
• 36:47
  Speaker 4: A lot of people are like what?
• 36:49
  Speaker 4: We don't have trees here in North America.
• 36:52
  Speaker 4: No, it's not the case.
• 36:53
  Speaker 4: It was an ankle made of weather, the man who was speaking an ankle made of weather that couldn't log enough, so we couldn't harvest enough white oak in the industry.
• 37:04
  Speaker 4: So what happened to?
• 37:05
  Speaker 4: A lot of distillate went into used barrels.
• 37:08
  Speaker 4: So in 2015, this bourbon went into used barrel.
• 37:13
  Speaker 4: When it turned eight, we moved it into brandy cask.
• 37:18
  Speaker 4: These brandy casks were actually made with American oak in 1992.
• 37:25
  Speaker 4: They held sherry wine for 17 years but then they held because they were good casks.
• 37:32
  Speaker 4: They were holding 1948 brandy distillate for the last 13 years and this brandy was bottled last year 74 year old brandy and I think they blended it.
• 37:48
  Speaker 4: The cask was holding 1948 distillate Spanish brandy but was also made with American oak.
• 37:59
  Speaker 4: So American oak can produce a lot of good.
• 38:02
  Speaker 4: If you season it long enough, it produces really good quality barrels that you can hold high quality wine, high quality brandy in them.
• 38:15
  Speaker 4: But now we took eight year distillate.
• 38:17
  Speaker 4: That's supposed to be bourbon.
• 38:18
  Speaker 4: There was no good bourbon barrels available in 2015, mid-2015.
• 38:25
  Speaker 4: They went into X bourbon barrels.
• 38:27
  Speaker 4: They were aged for eight years and then they went into.
• 38:33
  Speaker 4: Did you guys lose me?
• 38:35
  Speaker 4: I think I have a bad.
• 38:37
  Speaker 2: No, no, we got you.
• 38:38
  Speaker 4: We're here.
• 38:39
  Speaker 4: Oh, and then they went into that brandy cast, so we were talking about very, very unique Delicious.
• 38:49
  Speaker 4: If you plan into do produce this whiskey and you do this, you plan it.
• 38:58
  Speaker 4: You're probably not going to be able to do it.
• 39:00
  Speaker 4: This is M-Plant.
• 39:02
  Speaker 4: This is how I ended up buying these barrels, because they're like what's bourbon distillate, made by Distillery Eye Trust.
• 39:10
  Speaker 4: I'm going to buy these barrels and I'm going to gamble.
• 39:14
  Speaker 4: And then these cast came available and I took my whiskey, put them in these brandy cast and now we have this amazing pour that.
• 39:26
  Speaker 4: I think, chris, you tried it, many people tried it.
• 39:30
  Speaker 4: We just released 88 cases, not much.
• 39:34
  Speaker 4: Our production is very, very tiny.
• 39:36
  Speaker 4: Again, we do everything by hand, and these are available in Kentucky only right now.
• 39:43
  Speaker 4: But we have few cast and hopefully by January or February we're going to be available in Ohio, so we can send a batch to Ohio as well.
• 39:55
  Speaker 2: That would be fantastic.
• 39:57
  Speaker 3: I ended up with a good point because I hear people all the time talk about well, it's not available in Ohio and it's not this.
• 40:03
  Speaker 3: So Ohio obviously is a control state.
• 40:06
  Speaker 3: There's only some things that are available, but the thing I would tell anybody listening or watching is that your tour is available to anybody from any state.
• 40:15
  Speaker 3: They can come down they can do your tour.
• 40:17
  Speaker 3: The other thing that you offer that's very unique is that you're not only going to taste six barrels and different wood finishes and whatnot, but at the end of it you have the opportunity to bottle your own and you can take a bottle.
• 40:32
  Speaker 3: Whether it's this bottle which is the one to your left, my right, standing vertically, you have the choice to do that and you can take it home with you.
• 40:42
  Speaker 3: So for people that can't get it I mean, it's from where I live, near Columbus, it's a two and a half three hour drive to Louisville and you can do your own.
• 40:53
  Speaker 3: So if you're hearing this, seeing it, and you're like man, I really want to try this, not in.
• 40:58
  Speaker 3: Ohio, go on a tour, come down and see, yeah, we would love to see you guys here.
• 41:05
  Speaker 4: If you're listening and if you have the ability to come down here and drive, please do.
• 41:12
  Speaker 4: We'd love to have you here and teach you a little bit about what we know, and maybe you can teach us something if we don't know it, and we can take some good bourbon and things you know.
• 41:25
  Speaker 4: 45 minutes to do the tour.
• 41:27
  Speaker 4: We go through six expressions, yeah.
• 41:35
  Speaker 3: So the one that Jeff doesn't have.
• 41:39
  Speaker 2: You mean all of them.
• 41:42
  Speaker 3: If you move your camera, I mean over to your right, my left, what is that barrel over there that this?
• 41:50
  Speaker 4: is a four of the nectar?
• 41:54
  Speaker 3: No, it's the seldom.
• 41:55
  Speaker 3: Oh, the other way.
• 41:58
  Speaker 3: So see that, Jeff, the seldom seen farms.
• 42:06
  Speaker 2: Yeah, I've been to the maple syrup farm.
• 42:10
  Speaker 3: Hey, well, this is an eight year maple syrup barrel.
• 42:15
  Speaker 4: Oh yeah, yeah that's, let me go grab the bottle so I can show you.
• 42:22
  Speaker 3: So this one he's actually bottled and it's going out.
• 42:25
  Speaker 3: He'll tell more about it.
• 42:28
  Speaker 2: While he's getting it.
• 42:29
  Speaker 2: He was talking about that 2015 distillate that went into used barrels.
• 42:36
  Speaker 2: That's why Chickencock, double Oak, his exact same story.
• 42:42
  Speaker 2: It's probably a similar distillate and, like I mean, said, it was a surprise, it wasn't planned.
• 42:52
  Speaker 2: And the way to fix that whiskey he fixed it very similar than the way that Greg Schneider did.
• 43:01
  Speaker 2: So, once again, we talk about it's one thing being able to distill, it's another ferment Also.
• 43:10
  Speaker 2: Then it also maturation, and there's so much that could go into maturation.
• 43:15
  Speaker 2: You know he talked about the barrels out of West Virginia or where you're buying your barrels.
• 43:22
  Speaker 2: It's so unique from each one and it's gonna.
• 43:26
  Speaker 2: But then I agree with everything that he's saying.
• 43:30
  Speaker 2: But then his palette, amine's palette that is a key to almost every single distillery, in my opinion, if you don't have anybody you even talk about people at Heaven Hill you talk about a woman who can.
• 43:48
  Speaker 2: What was her name?
• 43:50
  Speaker 2: Tony?
• 43:52
  Speaker 2: Anyways, it's not coming to me right away, but she can taste all the bad stuff that is in a distillate.
• 44:00
  Speaker 2: If there's bad stuff there, she can, if the barrel's not what it should be.
• 44:05
  Speaker 2: But you know, I mean you.
• 44:07
  Speaker 2: Basically, I imagine you just don't go buy the barrel and have them ship.
• 44:12
  Speaker 2: Whatever you pick and choose what you want, do you get to taste the barrel before you buy it?
• 44:20
  Speaker 4: So, yeah, you can pull samples out of barrels that you want to purchase, okay, and then you decide because, again, when you purchase or procure on these barrels either know what you're doing or you don't know what you're doing.
• 44:38
  Speaker 4: So you can buy barrels distilled by MGP, and by MGP he uses four, five, six, seven different cupboards and I can guarantee you the flavor that comes from one cupridge is completely different from another Yep.
• 44:56
  Speaker 4: Well, if you Go ahead, go ahead.
• 45:02
  Speaker 4: No no go ahead, go ahead.
• 45:04
  Speaker 4: So right now, if you look behind me, is the barrels on top, is our barrels that we are laying down right now and we're filling them here in-house.
• 45:18
  Speaker 4: So we're going for literally the most expensive quality barrels in the industry because we believe those are going to deliver the flavor that we actually need in eight, 10 years from now.
• 45:36
  Speaker 4: We're making sure the yolk is seasoned.
• 45:41
  Speaker 4: We're making sure we can actually control the entry crew.
• 45:45
  Speaker 4: We're making sure that the oak came from the trusted source that actually season 12 months, not just saying it's 12-month season or 24-month season Like the next batch.
• 45:58
  Speaker 4: We're getting that 24-month seasoned oak and we can touch, if we have time, we can touch on that as well.
• 46:05
  Speaker 4: Seasoned oak is very, very important, like good quality barrels comes from seasoned oak.
• 46:10
  Speaker 4: A lot of people ask why the 1980s, 1990s, 1970s urban tastes better.
• 46:18
  Speaker 4: Well, there is few reasons.
• 46:20
  Speaker 4: First is the distillate was made out of non-GMO grape.
• 46:27
  Speaker 4: Second was limestone water.
• 46:29
  Speaker 4: We cut our distillate wood and we also go with seasoned oak.
• 46:36
  Speaker 4: The man wasn't there, so the oak was set in an yard here in season for the nature and then, fourth is the low entry crew.
• 46:46
  Speaker 4: So if you combine those four, if you know how to distill and ferment, if you combine those four, you're going to create beautiful whisky.
• 46:55
  Speaker 4: So that's very telling.
• 47:00
  Speaker 2: And that's one thing that now that I've been associated with the oak, that I've been associated with the industry for the last four years and I really start to understand.
• 47:12
  Speaker 2: I love the history.
• 47:13
  Speaker 2: Okay, like you talk about the 70s and younger bourbons and older bourbons and whatnot, but what really always amazes me is that the market, as you just said, also controls the history.
• 47:31
  Speaker 2: There's up and down periods and, like you just said, in the period when nobody was buying and they had these stocks, these overstocks, because everybody was buying up, into a time and they were trying to meet the demand when the demand fell off.
• 47:50
  Speaker 2: But your five, six years of making the demand and it falls off, and then what do you do with that?
• 47:58
  Speaker 2: All that whisky starts to sit and age longer.
• 48:01
  Speaker 2: So then back then to let whisky age 10, 12 years, bourbon age 10, 12 years.
• 48:09
  Speaker 2: Most of the distillers didn't like the oak, what it was picking up in that oak.
• 48:14
  Speaker 2: It's not like Scotch, which is can age 13 in used barrels.
• 48:20
  Speaker 2: It's.
• 48:21
  Speaker 2: Most of them are aging most.
• 48:22
  Speaker 2: A lot of Scotches are aging in used bourbon barrels and a used barrel and the same thing in colder climates, like a 20-year Canadian whisky, can be really light, but when you're aging in brand new charred oak barrels.
• 48:40
  Speaker 2: The whisky's going to mature fast and either you need to get it out of it or, as it goes, a lot of those palettes.
• 48:50
  Speaker 2: They didn't like it, but now, as we go and this has become such a much bigger thing, people are demanding more age, like a 17 or a 20 year, and they want it because their palettes have evolved to a certain extent.
• 49:07
  Speaker 2: There's so many people and they drink it older.
• 49:10
  Speaker 2: But, like you said, that time period produced some damn good whisky, even though there wasn't a lot of people drinking.
• 49:18
  Speaker 2: So it's in the bottle.
• 49:20
  Speaker 2: And then people like Brad Bonds it's almost plentiful out there for him to pick it up because everybody had it but nobody was drinking it.
• 49:30
  Speaker 2: Right that, even the people that had purchased all the decanters they all were drinking clear spirits through the 80s.
• 49:37
  Speaker 2: It wasn't like they were just going back to their bourbon.
• 49:39
  Speaker 2: It wasn't cool to drink bourbon, right.
• 49:42
  Speaker 4: Yeah.
• 49:43
  Speaker 2: So, and nowadays there's so much and people are trying to get it.
• 49:47
  Speaker 2: So there's younger whisky's and people are trying to rush this to meet the demand, and then there's a lot of shortcuts, or whatever you want to say, and they're trying to keep up with the volume, and that's a hard thing to do when you're talking about an age product.
• 50:02
  Speaker 2: But what this is doing for the industry is now all the rundown brands, brands that have been lost the names, and the rundown, the distilleries that have been and gone to ruins because it's such a boom.
• 50:20
  Speaker 2: People are purchasing them and restoring them.
• 50:23
  Speaker 2: So like what time period you're in this whisky business?
• 50:28
  Speaker 2: Right is almost like your responsibility.
• 50:31
  Speaker 2: You know what I mean.
• 50:32
  Speaker 2: You have a responsibility to the industry.
• 50:36
  Speaker 2: That just go is timeless.
• 50:37
  Speaker 2: It's always good, though these spirits will just be made, but during the different times there's different ways of procuring the whisky so that it stays the test of time, correct?
• 50:54
  Speaker 4: So I'll tell you history or repeat itself.
• 50:57
  Speaker 4: So we're going to overproduce as an industry to meet the man and hungry people will go and try to make quick buck.
• 51:07
  Speaker 4: And if they're not passionate about the industry and they're rushing to put young whisky to make quick buck, they will get tired of it and the consumer will tell them we don't want you anymore in the market and they're going to exit.
• 51:22
  Speaker 4: We're going to see people exit in the market and then the people that are doing it passionately and doing the quality quality always is saying any of these ups and downs in the market quality is called.
• 51:40
  Speaker 4: As a matter of fact, my grandma was very very poor and she will tell us we have to buy quality things, expensive stuff, because you can't afford buying it again.
• 51:56
  Speaker 3: So I mean you talk about and when you're there you talk about the age of some of the product that you use, and I think I learned from just listening to you you're not putting out four-year stuff and no knock to anybody.
• 52:12
  Speaker 3: That is because, I mean, obviously everybody's palate is different.
• 52:16
  Speaker 3: They choose to produce and put out in a bottle what they want when they want, but you have kind of a different look at and outlook on it, and I think that that's important for people to know.
• 52:27
  Speaker 3: So tell us about that.
• 52:28
  Speaker 3: What's your age range, that you like?
• 52:32
  Speaker 4: So seven is a minimum with bourbon, nothing younger, anything with a bottle.
• 52:39
  Speaker 4: So far, nothing younger than 70, seven and older.
• 52:43
  Speaker 4: And tell why there is science behind it.
• 52:49
  Speaker 4: So when you distill the product and put it in a barrel 75% of your flavor or whiskey flavors come from the barrel.
• 53:02
  Speaker 4: so what do you think is happening there?
• 53:04
  Speaker 4: Your distillate is going in extract all these compounds in chemical things that you have in your oak, that you caramelized in, and then you sit there slowly mellowing down while we, like most people, be like well, we drinking very mellow whiskey.
• 53:29
  Speaker 4: What is mellow?
• 53:30
  Speaker 4: Whiskey means like?
• 53:31
  Speaker 4: Why is it mellow?
• 53:32
  Speaker 4: So the science behind it is you first grab your brand new charred oak and we looking at right now here and you store your whiskey in it and our case is bourbon.
• 53:49
  Speaker 4: You put your bourbon in there and the bourbon gets in the oak, dissolve all these molecules that the oak have to offer, and then you sit there once you dissolve?
• 54:06
  Speaker 4: them.
• 54:06
  Speaker 4: You have to sit there and bond them together into the molecules that you have in your distal.
• 54:12
  Speaker 4: So you have now a very slow chemical reaction trying to bond those molecules together.
• 54:19
  Speaker 4: So when you drink 120 proof whiskey when it's 40 years old it's very, very sharp and it's very harsh to drink when it's 7 to 8 year you will say oh, it's actually mellow.
• 54:36
  Speaker 4: Why is it mellow?
• 54:37
  Speaker 4: Because the whiskey actually had plenty of time to interact with those new molecules you gain from the oak and then through the oxidation process you actually bonded those molecules together.
• 54:54
  Speaker 4: So it's a very slow chemical reaction.
• 54:57
  Speaker 4: That doesn't happen if you speed up the heat or cool it down or do mechanical agitation, unless you have unlimited free energy.
• 55:08
  Speaker 4: But typically you have to let whiskey sit there for good six to seven years to let all those molecules come together and that's how you get that mellow whiskey that tastes much better than year two or three or four and five year or seven.
• 55:30
  Speaker 3: A seven year old bourbon typically tastes much better than a five year old, but that barrel you said you have a couple barrels back there that are some of the older ones, like I think you said 17 year.
• 55:42
  Speaker 3: Is that right?
• 55:42
  Speaker 3: Yeah yeah so.
• 55:44
  Speaker 3: So what's the plan with those?
• 55:46
  Speaker 3: What's, what's your outlook on those barrels?
• 55:49
  Speaker 4: so those are whiskey barrels, are not bourbon.
• 55:51
  Speaker 4: All right, so because they were, age and use barrels they can actually sustain a little bit more aging.
• 55:59
  Speaker 4: If you talk about bourbon, if you talk to any, any expert, in the bourbon industry, they will tell you, past the 12 year markets, unless you have a really specific climate and you are out and you know how to mature bourbon.
• 56:19
  Speaker 2: That long you know you don't age bourbon as well so I find what I like, my palette that I like the best is when I drink Evan Williams master blend, which has a 23 year whiskey.
• 56:40
  Speaker 2: It's got the 13 year, it's got a percentage of an aged bourbon mixed with that with, you know, regular, and so that is what always intrigues me, because that's when I tasted the 23.
• 56:57
  Speaker 2: I thought there was a little bit too much out.
• 57:00
  Speaker 2: But that master blend that has that in there plus the 13 year and it's got those different ages, but then it's the blender that's doing that is making a really like you said, there is, I believe, six year, you know, six year in there and whatever.
• 57:22
  Speaker 2: But between all of them that whiskey is, I would say it has.
• 57:30
  Speaker 2: When I think of smooth or mellow, it's always about the spice or the bite that happens and that one almost has the perfect amount of heat or spice not a lot but just a little bit on mid-palate and then at the back and how it finishes.
• 57:52
  Speaker 2: It just finishes like silk and that is always a key.
• 57:56
  Speaker 2: So I felt that in America, now that we're going further with this and this has been a that as we go, some of those, if you mix some of those higher-end aged bourbons or whiskies into your blend.
• 58:10
  Speaker 2: You can.
• 58:12
  Speaker 2: It's a flavor additive that even you know that you can't get from other whiskies or or bourbons, and I mean, I just think the master blend I will bring, I'll bring that down with me.
• 58:31
  Speaker 2: I love that.
• 58:32
  Speaker 2: I love that bourbon, I mean it's just one of my favorite, and those are the kind of things that I'm getting into more and more.
• 58:39
  Speaker 2: Don't get me wrong.
• 58:40
  Speaker 2: I'm I like single barrels, but single barrels are, you know, based off of just one barrel.
• 58:47
  Speaker 2: It is what it is right and you can get a lot of those, those those really nice barrels.
• 58:53
  Speaker 2: But you know, I don't find myself buying too many single barrels right off the shelf because I'm just, you know, even to the point with plantains.
• 59:02
  Speaker 2: I'm just not into the hit or miss anymore, you know.
• 59:06
  Speaker 3: I think there's so many different single barrels and drinking straight from one barrel like this.
• 59:14
  Speaker 3: That's not the same as what is what they're doing what you mean.
• 59:18
  Speaker 2: They empty one barrel at a time, they dump it and they put it in.
• 59:21
  Speaker 2: Yeah, it's hit or miss.
• 59:24
  Speaker 2: Now what?
• 59:25
  Speaker 2: What?
• 59:25
  Speaker 2: You're right, I mean pics when you're talking about a mean single barrels.
• 59:29
  Speaker 2: That's not the same.
• 59:31
  Speaker 2: He's hand selecting these particular barrels.
• 59:34
  Speaker 2: And you're even talking about finished single barrels.
• 59:37
  Speaker 2: That's a whole different thing.
• 59:40
  Speaker 4: And it was key, you know, was candle straight.
• 59:43
  Speaker 4: Oh, it's, this was candid, so it's this was candid, though it's is this is candid, so it's it's very exciting to talk about it find you.
• 59:57
  Speaker 3: I mean because I mean obviously they could Google find you.
• 1:00:00
  Speaker 3: I mean because I mean obviously they could.
• 1:00:02
  Speaker 4: Google from the hub of the bourbon industry, the hub of the, the bourbon industry, the hub of the bourbon industry.
• 1:00:11
  Speaker 4: Packing you down, we're just like quarter to mouth very small, humble company.
• 1:00:18
  Speaker 3: So yeah Well, I have to give you props for.
• 1:00:21
  Speaker 3: Yeah Well, I have to give you props for.
• 1:00:24
  Speaker 3: Yeah Well, I have to give you props for a couple of things People that follow us, things.
• 1:00:30
  Speaker 3: If we put out the word follow us no.
• 1:00:33
  Speaker 3: If we put out the word follow us no.
• 1:00:36
  Speaker 3: If we put out that we're follow us no.
• 1:00:40
  Speaker 3: If we put out that word follow us no.
• 1:00:43
  Speaker 3: If we put out that we're any of that for.
• 1:00:47
  Speaker 3: We put out that we're doing a charity event, or doing a charity event for a Salvation Army, for the kids, for the Salvation season for kids and in that event we were selling raffle tickets and the money goes to the Salvation Army for those kids, 100% of it.
• 1:01:12
  Speaker 3: And Andy, who made the chair and everything involved is given to the program.
• 1:01:18
  Speaker 3: But you were one of the first people once I posted it, one of the first who said yeah, I want some tickets.
• 1:01:29
  Speaker 3: Give me some tickets and I think, that speaks volumes for you, for the bourbon industry as a whole, is that, people, that we can all come together.
• 1:01:39
  Speaker 3: And this is more than just bourbon, it's friendship, it's being able to do some good in a way that we didn't always have, maybe in your day job, before, but now you have a chance to reach out and be involved more Absolutely man Go ahead.
• 1:02:02
  Speaker 4: No, it's always a pleasure to be able to help.
• 1:02:07
  Speaker 3: Yeah, it's appreciated.
• 1:02:08
  Speaker 3: I think it speaks volumes for you, your brand.
• 1:02:13
  Speaker 1: I think that people need to.
• 1:02:15
  Speaker 3: You know, I'm a small business owner in the area I'm in and I'm big on supporting local businesses and us supporting each other.
• 1:02:24
  Speaker 3: So I think that that's the thing that I want people to understand is that you have the opportunity and you see a bottle of old Louisville, give it a try.
• 1:02:33
  Speaker 3: You won't be disappointed.
• 1:02:34
  Speaker 3: And even though your product may come in at a $100 price point and they see something else that's more allocated at a similar price point that they're probably going to find the flavors and what you do to be even above those allocated bottles.
• 1:02:51
  Speaker 3: So definitely, as it becomes available in Ohio, or if you're traveling to Kentucky and you see it, it's something that you definitely want to pick up.
• 1:03:01
  Speaker 4: Thank you, Fred.
• 1:03:02
  Speaker 2: Yeah, yeah for sure.
• 1:03:04
  Speaker 2: So just tell us what you think, CT.
• 1:03:07
  Speaker 2: You've been drinking on it all night.
• 1:03:10
  Speaker 2: I mean, give us tasting notes.
• 1:03:13
  Speaker 3: I'm not even gonna kid the.
• 1:03:15
  Speaker 3: So we didn't even talk about the maple, we got sidetracked.
• 1:03:18
  Speaker 3: But the maple the one thing that I like about his maple.
• 1:03:22
  Speaker 3: I mean I'm sure we agree.
• 1:03:23
  Speaker 3: I mean this was not great.
• 1:03:25
  Speaker 3: Stuff is needed mast over, but it actually got it.
• 1:03:28
  Speaker 1: I actually got it, I did well with it, with that maple syrup.
• 1:03:31
  Speaker 3: So I'm enjoying that Again.
• 1:03:36
  Speaker 3: But again you go when you get to sample this barrel, this barrel or this barrel, or do you try those and try those, and you, you, like, you Like people that were there when we were there, that were there they can bottle their own and take it with.
• 1:03:53
  Speaker 2: He's got a whiskey thief again.
• 1:03:55
  Speaker 2: I gotta tell the people who don't we're on audio that you're searching.
• 1:04:11
  Speaker 3: We didn't tell tiny with Andy said.
• 1:04:13
  Speaker 3: When we were there, andy said that he was gonna get a whiskey thief.
• 1:04:28
  Speaker 4: Double oak seven year.
• 1:04:30
  Speaker 4: This is probably something.
• 1:04:34
  Speaker 4: Is it's amazing?
• 1:04:39
  Speaker 4: Amazing yes, yes there you go.
• 1:04:59
  Speaker 3: That was a good bottle.
• 1:05:01
  Speaker 3: Yeah, that's you know it again.
• 1:05:04
  Speaker 3: You know, I think that it's there's so many, and I mean my guys sit in this room and there's hundreds of bottles of different.
• 1:05:15
  Speaker 1: Good stories, along with all.
• 1:05:19
  Speaker 3: I, I Think a lot of you, I think a lot of what you're doing.
• 1:05:24
  Speaker 3: I mean, I think we're doing ran that the brand speaks volume for what you bought into it and I'm excited for Jack track because I know Jeff has a he doesn't like it.
• 1:05:36
  Speaker 3: He's gonna tell you that, like it.
• 1:05:37
  Speaker 3: There's nothing you have that he's not gonna like this.
• 1:05:40
  Speaker 3: You and I share some layer and I share some.
• 1:05:42
  Speaker 3: We don't like, sorry, we don't.
• 1:05:44
  Speaker 3: We don't like dill pickle, we don't like and nothing.
• 1:05:47
  Speaker 3: You have had nothing.
• 1:05:50
  Speaker 4: He's gonna be amazed, he's gonna be amazed.
• 1:05:52
  Speaker 4: I better block my calendar than to drink with him on the 17th of them on the 7th yeah, yeah, for sure that sounds fun.
• 1:06:01
  Speaker 2: I'll come and not leave.
• 1:06:02
  Speaker 2: Yes, I know, and I actually have my own whiskey thief, so I'll bring that down there, you know, and we can between the two of us.
• 1:06:17
  Speaker 2: I'm sure we can extract some good whiskey out of those barrels.
• 1:06:20
  Speaker 3: I think we were leaving.
• 1:06:35
  Speaker 4: And I have a good friend of mine, probably.
• 1:06:38
  Speaker 4: Yeah you tell me boy.
• 1:06:41
  Speaker 4: I come here, that's what.
• 1:06:43
  Speaker 1: I'm here.
• 1:06:43
  Speaker 2: I'm really hungry, or and then and then there's cigars involved to you.
• 1:07:02
  Speaker 3: Yeah, friend from New York that has a cigar shop.
• 1:07:07
  Speaker 4: He's actually.
• 1:07:07
  Speaker 4: He picked a barrel from me, he just.
• 1:07:15
  Speaker 1: Ran.
• 1:07:17
  Speaker 4: Gar.
• 1:07:29
  Speaker 2: So you got cigars and you didn't tell me.
• 1:07:44
  Speaker 3: I.
• 1:07:46
  Speaker 2: Did not take Andy's lighter.
• 1:07:48
  Speaker 2: I saved Andy's frickin lighter.
• 1:07:51
  Speaker 2: It was on.
• 1:07:52
  Speaker 2: Yeah, he asked me that too.
• 1:07:56
  Speaker 2: I said maybe there was a cutter involved.
• 1:08:00
  Speaker 2: I don't remember.
• 1:08:01
  Speaker 3: The orbs and he's.
• 1:08:03
  Speaker 3: No, he's home in bed now.
• 1:08:04
  Speaker 4: He's in bed.
• 1:08:05
  Speaker 4: Now he's in bed and he's not doing and he's not.
• 1:08:09
  Speaker 2: He showed up.
• 1:08:11
  Speaker 3: He's, he's, he's driven all day.
• 1:08:13
  Speaker 3: I'm gonna get rid of.
• 1:08:17
  Speaker 2: I drove all day yesterday.
• 1:08:18
  Speaker 2: Yes, you did and my voice is gone and I still showed up.
• 1:08:28
  Speaker 4: And you're drinking all night too.
• 1:08:34
  Speaker 2: There's.
• 1:08:34
  Speaker 2: You know it's like you're not unique in this way because I guarantee you, somewhere there's a cot and so we've talked to a lot of people with passion for Making and blending whiskey and that cot as a kid In a lot of places.
• 1:08:59
  Speaker 1: Right.
• 1:09:07
  Speaker 2: Yeah, yeah, yeah, that's fine.
• 1:09:09
  Speaker 2: Thank you for coming on.
• 1:09:11
  Speaker 2: We're the scotchy bourbon boys.
• 1:09:12
  Speaker 2: Thank you, CT, for joining us and also getting down to get, I mean on to the podcast.
• 1:09:20
  Speaker 2: We really appreciate everything that you've done.
• 1:09:23
  Speaker 2: Again, we're the scotchy bourbon boys wwwscotchybourbonboyscom for all scotchy bourbon boys thing.
• 1:09:30
  Speaker 2: And then also make sure that you Like, listen, subscribe and leave good feedback on Apple podcasts, also Spotify and iHeart and then anywhere else you listen to, and don't forget to join our Facebook group, the scotchy bourbon boys.
• 1:09:47
  Speaker 2: Like our page.
• 1:09:49
  Speaker 2: And then also follow us on Twitter, instagram and YouTube.
• 1:09:53
  Speaker 2: And With that, thank you everybody, and little Steve-o is going to take us out.
• 1:10:07
  Speaker 2: Oh really, he is, I charge this.
• 1:10:15
  Speaker 2: Oh, here we go.
• 1:10:23
  Speaker 4: Come on.
• 1:10:26
  Speaker 2: Oh, it's not Lincoln.
• 1:10:27
  Speaker 2: All right, I'll have to.
• 1:10:29
  Speaker 2: All right, everybody thanks and till next time.
• 1:10:59
  Speaker 2: All right, we're offline and I mean has left.
• 1:11:04
  Speaker 2: So