Latest / The Scotchy Bourbon Boys / Rising Tide Spirits: Ed Bley From Enthusiast to Bourbon Creator tasting His New Brand Old Swagger and his Single Barrel Release of Old Stubborn

Transcript

Rising Tide Spirits: Ed Bley From Enthusiast to Bourbon Creator tasting His New Brand Old Swagger and his Single Barrel Release of Old Stubborn · 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.
• 1:54
  Speaker 2: Remember to always drink responsibly.
• 1:58
  Speaker 2: Never drink and drive and live your life uncut and unfiltered, drinking birdies and sipping on some scotch.
• 2:05
  Speaker 2: We get a little wild at a short fun watch Because what we do, we're drinking every brew and we're a family of tall sons, but we're telling the truth.
• 2:14
  Speaker 2: Yeah, we're the Scotchy Birdie Boys Raising the hill and making some noise.
• 2:20
  Speaker 2: Yeah, we're the Scotchy Birdie Boys.
• 2:23
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• 2:26
  Speaker 2: Yeah, we're the Scotch and Batty boys.
• 2:28
  Speaker 2: We're here to have fun and make all of you enjoy.
• 2:30
  Speaker 2: We're here to have fun.
• 2:52
  Speaker 1: Yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:04
  Speaker 1: Woo, all right, you guys, I got gotta see what's going on there.
• 3:10
  Speaker 1: I must have paused my all right back to live, uh, so, uh, it's a.
• 3:13
  Speaker 1: This is going to be a fantastic podcast tonight.
• 3:16
  Speaker 1: We've got ct on tonight.
• 3:19
  Speaker 1: Welcome ct everybody.
• 3:21
  Speaker 1: And we's up everybody.
• 3:21
  Speaker 1: And we got Ed Blabe, one of the founders of Rising Tide Spirits, right, I got that right, I just like it should be in my head and burned in my head.
• 3:34
  Speaker 1: But also his brand, old Stubborn.
• 3:38
  Speaker 1: And then this is actually the new brand, right, the Old Swagger, correct?
• 3:42
  Speaker 1: I mean, I was reading about it and everything, brand old, stubborn.
• 3:43
  Speaker 1: And then this is actually the new brand, right, the old swagger, correct?
• 3:44
  Speaker 1: I mean I was reading about it and everything, and it's kind of cool everything.
• 3:49
  Speaker 1: But I was like, well, it's cool, I won't have to read about it tonight because I got got you on tonight to tell everybody about it.
• 3:56
  Speaker 1: Welcome ed, thank you, it's good to be back.
• 4:01
  Speaker 1: It's good to be back.
• 4:01
  Speaker 1: It's great to be back, I mean last time.
• 4:04
  Speaker 1: If anybody doesn't want to know how dedicated this man is to bourbon, we could go over your past.
• 4:12
  Speaker 1: But just the fact that he lives in Michigan, about what?
• 4:16
  Speaker 1: Five hours away from me, right, right Five hours.
• 4:23
  Speaker 1: And he drove down for an 8 30 podcast, which meant that whatever, but after the podcast we ended about 10, finished up about 10, 10, 30 ish he hopped back in his car and drove home.
• 4:36
  Speaker 1: So that was pretty amazing.
• 4:39
  Speaker 1: But what we did on that podcast was something that I always I found very, very special was that we blended.
• 4:50
  Speaker 1: He had all the the barrel samples from his next batch that he was going to do.
• 4:57
  Speaker 1: He had first done a weeded and then he wanted to do a rye bourbon and he had brought all the barrel samples and he blended.
• 5:05
  Speaker 1: We blended together and that's something that I've never done before and it really gave us an insight into what somebody goes through when they're blending and all the tools that you have.
• 5:19
  Speaker 1: Correct.
• 5:21
  Speaker 4: Wow, that's definitely the reason I don't have hair right now.
• 5:28
  Speaker 1: But now the release that you just had.
• 5:31
  Speaker 1: You released the old stubborn single barrels, which was cool, and then you released a 12-, 12 barrel batch of old swagger a 12 year Now.
• 5:48
  Speaker 1: Talk about, were those single barrels going through as you were making your batches, you know, leading up to this?
• 5:59
  Speaker 1: Were those the single barrels that you were putting off to the side that were like man, those will be really good single barrels.
• 6:06
  Speaker 1: Or was this another separate purchase kind of thing?
• 6:11
  Speaker 4: I wouldn't say it's a separate purchase, but it was just some additional barrels that we had first two releases.
• 6:16
  Speaker 4: I only put out 24 barrels, so I had, uh, still have other inventory as well.
• 6:18
  Speaker 4: So I was working through and just seeing what I found.
• 6:20
  Speaker 4: I found some very unique ones.
• 6:21
  Speaker 4: I without 24 barrel barrels, so I still have other inventory as well, so I was working through it and just seeing what I found.
• 6:25
  Speaker 4: I found some very unique ones.
• 6:26
  Speaker 4: I thought would be awesome and, since we've done marriages on the first two single barrels, would be nice to try something a little different and give you an idea of the barrels that I'm working with when I am doing the marriages for these ones.
• 6:39
  Speaker 1: That is a great thing, people.
• 6:42
  Speaker 1: Now let's get to your, your past, what led you to this, this place, and then people can understand why I'm very excited to taste this single barrel, and all in as many single barrels as I can.
• 6:56
  Speaker 1: That, ed, is releasing because, honestly, where you come from, you understand.
• 7:02
  Speaker 1: Single barrels is releasing because, honestly, where you come from you understand single barrels, I've done a few of them?
• 7:08
  Speaker 4: Yeah, just a few.
• 7:09
  Speaker 4: I used to run Cork and Bottle back in the day and when I did that obviously I did all their barrel selections.
• 7:15
  Speaker 4: So I've done well over 250 private barrel selections and so you get an opportunity to really climb around some rickhouses and have some neat experiences.
• 7:27
  Speaker 4: But you also have a chance to really define your palate at the same time and the things that you look for in barrels and things that separate the barrels you pick from what everybody else does.
• 7:39
  Speaker 4: It's amazing the experiences that I did while I was there that were just mind-blowing.
• 7:43
  Speaker 4: Just picking barrels on my 40th and 41st birthday with me and Eddie Russell was just phenomenal.
• 7:52
  Speaker 4: I climbed around the bricks for a minute with him.
• 7:55
  Speaker 4: We trailed so many barrels that day.
• 7:57
  Speaker 4: I think we were both walking sideways out that might answer Ann Demick's question.
• 8:03
  Speaker 3: She wants to know where did you find those barrels?
• 8:05
  Speaker 3: Which ones?
• 8:06
  Speaker 3: I'm guessing the ones that you found with Jimmy, since that's Ann's hot spot.
• 8:18
  Speaker 4: I'm going to tell you what I have picked barrels.
• 8:20
  Speaker 4: I was sitting there the other day thinking about this.
• 8:22
  Speaker 4: I done b, um, e, g, h, k, m, o, t, I think, and I know I'm probably missing a couple other ricks I picked barrels from well and also said.
• 8:40
  Speaker 3: She said and also, where is he storing them?
• 8:43
  Speaker 4: tell us more about starting up a brand, bottling, etc it's hard, I'm gonna tell you, in this market especially, it's a nightmare.
• 8:50
  Speaker 4: It's yeah, it's polluted.
• 8:52
  Speaker 4: Right now there's so much whiskey out there it's hard to separate yourself.
• 8:56
  Speaker 4: But the truth is is that I I have some great partners down in stanford, kentucky, that are holding for me.
• 9:02
  Speaker 4: They're're fantastic.
• 9:03
  Speaker 4: They're actually going into their own distillery now working on building that.
• 9:06
  Speaker 4: Whenever they get ready to talk about that, I'll have them contact me.
• 9:11
  Speaker 4: They're fantastic people down there.
• 9:13
  Speaker 4: They've been over backwards to put out quality products and do the things I need them to do to get our brand up and ready to go.
• 9:19
  Speaker 4: Finding barrels is difficult too.
• 9:22
  Speaker 4: There's a lot of barrels out there, but it doesn't mean there's a lot of good barrels out there.
• 9:27
  Speaker 4: It's very difficult.
• 9:30
  Speaker 3: He's yelling at me through text now.
• 9:33
  Speaker 3: No, so many O's I can't even put in here.
• 9:39
  Speaker 3: Where did he find the swagger barrels?
• 9:42
  Speaker 3: There must be a joke to this.
• 9:46
  Speaker 3: I don't know, but she must know something.
• 9:51
  Speaker 2: There you go Ann, Are you happy?
• 9:54
  Speaker 4: Ann's putting my feet to fire here.
• 9:57
  Speaker 3: I mean if Ann wanted to be this involved.
• 9:59
  Speaker 3: She could have just got on.
• 10:00
  Speaker 3: I'm saying she's got her into the Zoom, Come on, Ann could have just got on.
• 10:04
  Speaker 1: I'm saying we could have just got her into the.
• 10:07
  Speaker 4: Zoom.
• 10:07
  Speaker 4: Come on, ann.
• 10:07
  Speaker 4: She's so fun.
• 10:08
  Speaker 4: I love Ann, she's so nice.
• 10:09
  Speaker 1: Yes, definitely, ann, is fantastic.
• 10:12
  Speaker 1: Well, the swagger barrels come from MGP.
• 10:17
  Speaker 1: I mean, it says it right there and that's something at this point that's fairly that's new to you, right, because before that you were working with West Virginia.
• 10:29
  Speaker 1: Pot still barrels, do you have with them?
• 10:34
  Speaker 1: And how do you get 12-year?
• 10:37
  Speaker 1: Is 12-year just the youngest and you had 13 and 14 before, or were they all 12?
• 10:59
  Speaker 4: In this case.
• 11:00
  Speaker 4: I have multiple sources for whiskey.
• 11:03
  Speaker 4: This came from a different source, but in this case it ended up being bottled and bonded.
• 11:08
  Speaker 4: We obviously have full disclosure on it.
• 11:10
  Speaker 4: The only way I was able to do that was because I didn't buy it directly from the GP in this case.
• 11:14
  Speaker 4: Okay, if you do that, you have a non-disclosure agreement with them.
• 11:19
  Speaker 4: That's just how it works, okay, so a little tip for you when you're looking at a product, if it has where it was distilled at, they didn't buy it from that place.
• 11:31
  Speaker 1: Okay, so that's a secondary workaround, the MGP thing Okay.
• 11:40
  Speaker 4: I don't have a nondisclosure with them.
• 11:41
  Speaker 1: Right and you're able to say that, and then, at the same point, that's what should happen down the line.
• 11:46
  Speaker 1: I mean honestly so anyways.
• 11:52
  Speaker 4: You think.
• 11:52
  Speaker 4: But it's difficult when you're dealing with corporations.
• 11:54
  Speaker 4: Corporations have a lot of secrets.
• 11:56
  Speaker 4: They think they have that nobody knows about, that everybody actually knows about.
• 12:02
  Speaker 1: But that's because.
• 12:03
  Speaker 1: That's because a big corporation has to have a lot of little people working for them that know about it.
• 12:10
  Speaker 1: I mean, I just you know, you, you, you know, Buffalo trace does not disclose their mash bills, but it's not like you can't find out what their mash bills are.
• 12:20
  Speaker 1: I don't disclose them here, but you can find out.
• 12:25
  Speaker 1: Anyways, so well, I mean, let's talk about the progression from the last time when you released the high ride to this point.
• 12:37
  Speaker 1: How much have you learned?
• 12:41
  Speaker 1: I mean, you've had to know a lot going in being the head of those barrel picks that you did multiple, multiple barrel picks, and then, as far as the distribution of those barrel picks at the store, I mean you knew how the market, you know what the market was doing and how it was going.
• 13:01
  Speaker 1: But I think, from this point one, it's a bottle change, correct, definitely.
• 13:09
  Speaker 4: New package.
• 13:10
  Speaker 1: Now and you did that and you've explained it, but not on the audio part of the podcast why this is a teardrop looking bottle.
• 13:21
  Speaker 1: I mean it's fantastic.
• 13:23
  Speaker 1: I love the neck it's petite, I mean it's just different from what other people have had.
• 13:32
  Speaker 1: And then just like the Rising Tide at the bottom on the base, and then you've got your internal Rising Tide logo there.
• 13:43
  Speaker 1: Just I mean it is, it's, it's the coolest thing.
• 13:47
  Speaker 1: I'm looking at it through the you know the, the ring light through there and it it basically lights up like it's neon in there.
• 13:56
  Speaker 1: It's like you can, it's like a light, like a burning phoenix.
• 14:05
  Speaker 4: It's gold.
• 14:06
  Speaker 4: So we put our logo right in the middle and that was really interesting.
• 14:09
  Speaker 4: When I told them I wanted to do that, they were like what?
• 14:15
  Speaker 4: So then they started telling me well, it's going to take a mold to do that.
• 14:17
  Speaker 4: I'm like, okay, I loved it, and once they were able to adhere it and it's all perfect.
• 14:22
  Speaker 4: I mean I just super cool, if you take the labels off and use the bottle for something else after you're done drinking it, it'll be super cool, I think it'd make a cool base.
• 14:33
  Speaker 3: And then I don't think you said before what was the uh, the name, the old swagger name?
• 14:40
  Speaker 3: Was that something just that you came up with?
• 14:43
  Speaker 3: Was it something that you brought back?
• 14:45
  Speaker 4: It was our team that came up with it.
• 14:47
  Speaker 4: We liked it because we wanted something that was a little different than Old Stubborn.
• 14:51
  Speaker 4: Old Stubborn is like a robust whiskey to us, and Old Swagger is more of an elegant whiskey.
• 14:56
  Speaker 4: So we tried to come up with something that was a characteristic, that would be eye-catching but also meant a little something with what we were putting out product-wise.
• 15:04
  Speaker 4: It was pretty cool.
• 15:07
  Speaker 4: It also just rolls off the tongue real nice.
• 15:09
  Speaker 4: I like it.
• 15:11
  Speaker 1: Intentional, controlled and elegant are the words on the tube.
• 15:15
  Speaker 1: The tube is fantastic, I mean.
• 15:18
  Speaker 1: And then the logo.
• 15:19
  Speaker 1: You've got a whole.
• 15:21
  Speaker 1: It's the same guy from the old Stubborn right, and in old Stubborn he's just kind of hanging out, he's crossed, he's just kind of posing.
• 15:34
  Speaker 1: You can see that right there.
• 15:36
  Speaker 1: But this one, this one here, he's basically got the swagger right.
• 15:43
  Speaker 1: He's sitting there fingers in his you know, the thumbs in his pocket and you know he's just there like this.
• 15:50
  Speaker 1: This is like.
• 15:51
  Speaker 1: He's like, this is just going to this.
• 15:53
  Speaker 1: He's got the swagger.
• 15:55
  Speaker 1: I mean, he's kicking ass.
• 15:57
  Speaker 1: This, this is going to be.
• 15:58
  Speaker 1: You know he knows it's good right.
• 16:03
  Speaker 4: It's super cool.
• 16:04
  Speaker 4: Our artist is awesome.
• 16:05
  Speaker 4: He does a great job with it, for sure.
• 16:07
  Speaker 4: But yeah, we tried to have some product continuity so everybody knew it was from us, but it's still a built identity because it's a completely different product.
• 16:15
  Speaker 4: When I released these whiskeys, I tried to hit every single palate out in the market.
• 16:20
  Speaker 4: You'll notice this as we taste them how completely different they are.
• 16:23
  Speaker 4: Old Swagger is soft, it's elegant, it's very much a whiskey that everyone can enjoy.
• 16:29
  Speaker 4: It's what I like to say would start your evening off with an awesome tasting.
• 16:33
  Speaker 4: You wouldn't end your evening with a bottle of Bond, but to start your evening off with an awesome one would be fantastic.
• 16:39
  Speaker 4: And then, if you keep progressing from there, our barrels go from 117 proof up to 142 proof.
• 16:45
  Speaker 4: Potstil versus column distillate, that's a 12-year low rye MGP bottled in bond NCDF versus a high rye bourbon from West Virginia that's Potstil and cash strength.
• 16:59
  Speaker 4: They're just complete different ends of the spectrum.
• 17:01
  Speaker 4: When you go to tasting, what's amazing about them is they're both excellent.
• 17:05
  Speaker 4: So it shows that you can have good and it'd be just completely opposite in taste, but they're still awesome.
• 17:11
  Speaker 4: I think that's important.
• 17:13
  Speaker 4: A lot of people, when they do tasting notes, they talk about their flavors, but what very few people talk about is what you're feeling.
• 17:22
  Speaker 4: I think that our mouthfe feel on our whiskeys especially separate us from everybody else.
• 17:28
  Speaker 3: I have a very high viscosity when it comes to my whiskeys that I enjoy you, you talked about it, talking about the bottle and how the oil, and that right there just says everything.
• 17:38
  Speaker 3: You, you are looking for that oil, you want that viscosity when you drink something.
• 17:43
  Speaker 4: So I want it to feel like butter in your mouth.
• 17:46
  Speaker 4: I want that uh, top of your tongue to be slick.
• 17:49
  Speaker 4: I want everything that, because all that means is that that flavor is just going to walk into your mouth and hang around for a long time.
• 17:55
  Speaker 4: When you get old, stubborn, it's like drinking motor oil.
• 17:58
  Speaker 4: That stuff will hang around.
• 17:59
  Speaker 4: You'll be tasting it 20 minutes later.
• 18:00
  Speaker 4: It finishes wild on it.
• 18:02
  Speaker 4: I'm still, you know, yeah, it's fancy and refined.
• 18:08
  Speaker 4: It pops to the Wild West.
• 18:11
  Speaker 1: Well, the viscosity on the old Swagger is pretty intense too.
• 18:15
  Speaker 1: It's stuck there for a good while, and then what's coming down now is the long, the full length.
• 18:23
  Speaker 4: The legs are pretty, it makes it so soft and elegant that's the best word I can use to describe it.
• 18:29
  Speaker 4: It's an elegant whiskey.
• 18:33
  Speaker 3: I can't believe we weren't listening before we talked about the fact that this new release that you've been doing for the past couple weeks has just been phenomenal, but I think that it says a lot not only for you, but obviously your passion to put the best thing you can into these bottles is the reason why everybody is so eager to get out there and find it.
• 18:56
  Speaker 3: I know a lot of the social media people, whether they're doing a TikTok or whatever.
• 19:04
  Speaker 3: A lot of these guys are just going nuts because your passion is to absolutely put this amazing distillate in these bottles.
• 19:14
  Speaker 4: I do my best.
• 19:15
  Speaker 4: We're my company, my founders, myself.
• 19:18
  Speaker 4: We were all enthusiasts long before any of us were ever in industry and we're still enthusiasts to this day.
• 19:24
  Speaker 4: We put out whiskey, we're going to drink.
• 19:27
  Speaker 4: You know, I'm not going to lie, I have a few bottles myself.
• 19:30
  Speaker 4: You know, I want to drink it too, so we want to make sure we put stuff out that we're going to want to drink too, and so that was our agreement when we started our company was that we're going to ultimately always strive to put out the absolute best product we possibly can.
• 19:46
  Speaker 4: Whatever that falls on the board is great, but I'm going to do my best to be at the top, and that's just how it is.
• 19:52
  Speaker 3: That's great.
• 19:54
  Speaker 1: Do you still have the collector in you?
• 19:57
  Speaker 1: Are you still drinking, from time to time, other people's stuff because you love that too?
• 20:04
  Speaker 4: For sure.
• 20:05
  Speaker 4: Especially when I go down to Brad's.
• 20:06
  Speaker 4: When I'm down there, I mean I'll drink all kinds of wild stuff.
• 20:09
  Speaker 4: It's hard because there isn't much I haven't had.
• 20:13
  Speaker 4: There's some newer stuff that I haven't had, some really younger stuff that's just not aged all the way up yet.
• 20:19
  Speaker 4: When it comes back to like Dusties and things like that, it's rare that I see one that I haven't seen when I go to brands.
• 20:25
  Speaker 4: A lot of times there's one that'll pop in there and of course I gotta try it.
• 20:28
  Speaker 4: That's just me how about that?
• 20:30
  Speaker 3: how about that big handle of uh, uh, what's the mcbrayer?
• 20:35
  Speaker 3: The mcbrayer, that's like 1913 or whatever.
• 20:39
  Speaker 4: I think it's gone.
• 20:41
  Speaker 3: Yeah, it was amazing, that bottle.
• 20:43
  Speaker 3: We were talking about it the last couple times I was there and that bottle was that distillate was put in the bottle before the titanic sank it was like wow, just that realization that this industry like stuff like that exists what's crazy is that's the second car boy that we popped.
• 21:03
  Speaker 4: The first one was a 1918 old jordan eight year that was distilled by ap stitzel.
• 21:08
  Speaker 4: It was owned by a pharmacist during prohibition.
• 21:11
  Speaker 4: We purchased it from the pharmacist daughter, who was 95 at the time we purchased it, we popped it.
• 21:17
  Speaker 4: It was like it was the first day it was in there.
• 21:19
  Speaker 4: It was absolutely amazing.
• 21:21
  Speaker 4: I pulled the cork out of that thing.
• 21:23
  Speaker 4: The entire room smelled like it.
• 21:25
  Speaker 4: Wow, unbelievable.
• 21:27
  Speaker 4: It was still in my top three whiskeys I've ever tried.
• 21:29
  Speaker 4: The other one was a cedar brook, right, yeah, well, he had a metal on.
• 21:33
  Speaker 4: I think it was okay.
• 21:35
  Speaker 2: Yeah, I think I could be, wrong it might have been a county fair.
• 21:39
  Speaker 4: Can't admit it, since I've seen it.
• 21:42
  Speaker 3: Yeah, but the corkways are cool.
• 21:45
  Speaker 4: Oh, they're super cool.
• 21:46
  Speaker 4: And the corks that are wild.
• 21:48
  Speaker 4: And a lot of times the corks hold up really well compared to the smaller bottles.
• 21:51
  Speaker 4: Yeah, yeah.
• 21:57
  Speaker 1: And also the whiskey just holds up better in them.
• 22:46
  Speaker 1: I'm going to say that you left a word out of your on your tube balanced yeah, it's super, super balanced yeah, but it's hard to balance 12 year char with the front palette sweetness and then the finish at a hundred proof.
• 23:15
  Speaker 1: I mean I'm drinking it and it.
• 23:18
  Speaker 4: The flavors just line up like MGP makes some very good whiskey and I know that's not a secret.
• 23:27
  Speaker 4: A lot of people know that, but most people gravitate towards their high rye bourbon, which is fantastic.
• 23:31
  Speaker 4: I've picked some amazing barrels of their high rye bourbon.
• 23:34
  Speaker 4: Not a lot of people know about the low rye.
• 23:37
  Speaker 4: The low rye, when you work with it right, can be just absolutely phenomenal.
• 23:42
  Speaker 3: What's the percentage on the low rye?
• 23:44
  Speaker 3: I think it's 21.
• 23:45
  Speaker 3: Okay it's 20, on the low rye, I think it's 21.
• 23:48
  Speaker 3: Okay, it's low 20s.
• 23:49
  Speaker 4: I was just making sure it wasn't a lower.
• 23:51
  Speaker 4: I can't remember.
• 23:52
  Speaker 4: Off the top of my head, I think that's what it is.
• 23:54
  Speaker 4: I've been staring at spreadsheets all day long.
• 23:57
  Speaker 2: So farewell.
• 23:58
  Speaker 3: When you get an MGP world and you start dissecting all their stuff, that's a whole nother.
• 24:03
  Speaker 3: I mean you have to have a.
• 24:04
  Speaker 1: Well, the hardest thing, in my opinion, when you're using MGP whiskey this is just my opinion is that it's hard to make yourself different from other people's MGP.
• 24:23
  Speaker 1: There is the classic MGP profile that sometimes comes across amongst a lot of brands.
• 24:36
  Speaker 1: But when I talk to somebody who's doing MGP and they tell me they just take the barrels, that they ship them, I'm like, well, how does that work?
• 24:46
  Speaker 1: And then, well, we go through and we do all the stuff.
• 24:49
  Speaker 1: But people like yourself, although you didn't do it through MGP, you picked it.
• 24:56
  Speaker 1: You got those barrels from a different source.
• 24:58
  Speaker 1: But even when I deal with, like a Macaulay or whatever, there's definitely the ability with that whiskey that you have to be what would you say diligent in the barrels that you're picking right.
• 25:15
  Speaker 4: Just about selecting the right barrels at that point.
• 25:17
  Speaker 1: Right.
• 25:17
  Speaker 1: And now?
• 25:18
  Speaker 1: A lot of brands don't get to select the barrels, do they?
• 25:22
  Speaker 4: A lot of brands don't buy enough barrels.
• 25:24
  Speaker 4: There you go.
• 25:26
  Speaker 3: If you buy enough barrels, you're going to be able to find good barrels.
• 25:30
  Speaker 3: And like anything, obviously, when you're picking, handpicking the barrels you want, you're paying a little more, which doesn't matter At the end of the day.
• 25:37
  Speaker 3: You want to pay a little more to get the best product instead of just buying umpteen barrels of whatever.
• 25:44
  Speaker 3: And then, oh crap, well, those two are terrible, or those two aren't as good, and we got to blend those and do this, and that you get to know hey, this is one that I'm gonna put in a bottle.
• 25:55
  Speaker 4: I make sure that I get a lot of samples.
• 25:58
  Speaker 4: I refuse to buy whiskey from one sample.
• 26:00
  Speaker 4: There's not a lot of people that do.
• 26:02
  Speaker 4: A lot of people will just flat out try one sample and buy whatever, but I'm not that guy.
• 26:06
  Speaker 4: Too much money, there's too much reputation, there's just too much the rep, is it Exactly?
• 26:14
  Speaker 3: That's what matters.
• 26:15
  Speaker 1: Well, also, I think with your background and where you've come from and what you're doing, you understand after, when you do that many different barrel picks that you had to do at many different distilleries.
• 26:35
  Speaker 1: When you go to those distilleries and you do those barrel picks, you get the tours, you get the thing and you start to understand how different distilleries even big guys and little guys and everybody how they all do it different because of the fact and then you get to taste the whiskey out the barrel and understand what they're doing.
• 26:55
  Speaker 1: So there's so many different ways to do this.
• 26:58
  Speaker 1: So, with your understanding, I really feel that you transfer what you've that part to this and it's also comes down to you managed.
• 27:14
  Speaker 1: You ran the store right and so you saw, I ran the whiskey and the beer department Right.
• 27:22
  Speaker 1: The entire, okay, you ran the whiskey part of the store right.
• 27:25
  Speaker 1: Okay, you ran the whiskey part of the store right.
• 27:26
  Speaker 1: And you understand, with all those people, what the average consumer is looking for not the average consumer who buys Jim Beam or Jack Daniels regularly, or they just buy one brand.
• 27:40
  Speaker 1: You understand what the connoisseurs and the people who you know secondary people.
• 27:48
  Speaker 1: You understand the people who are looking for difference and differences in their.
• 27:56
  Speaker 1: You know different palate experiences and you've seemed to, through this brand, take everything you know and put it in there based off of it.
• 28:04
  Speaker 1: And Walter Zausch is also similar to you.
• 28:09
  Speaker 1: He owns a distillery now, I mean, he owns Whiskey Thief but he is very similar to you in the fact that he was such a fan of bourbon and doing barrel picks and going on and getting this and figuring it out that he wanted to get into the business and he bought the distillery.
• 28:25
  Speaker 1: But he's still to this day, when you, when you go there, or you talk to him or you're with him.
• 28:30
  Speaker 1: He is a lover of bourbon and that's kind of what you are Not from a, not from a.
• 28:36
  Speaker 1: You're not a family that has been making bourbon for 9,000 years or anything like that, and you're not a corporation, but you're just a lover of bourbon and you're able to give what you learn to the people who want it.
• 28:54
  Speaker 1: And this is everything For me.
• 28:57
  Speaker 1: I want the package.
• 28:59
  Speaker 1: You not only give us an unbelievable bottle with a purpose of having no pressure which you've explained but then you put it in a tube.
• 29:11
  Speaker 1: And I mean putting it in a tube, I mean you saw what, what putting eh taylor in a tube did to it I wonder what they do, btac, what that tube's gonna look like I mean you just, I mean it's just like you know the people and so so.
• 29:32
  Speaker 1: On this release, were you nervous?
• 29:35
  Speaker 4: I'm always nervous okay it's always you know when you do this stuff you you don't sleep the week before release.
• 29:41
  Speaker 4: There's too much anxiety.
• 29:43
  Speaker 4: You want to make sure everybody's happy.
• 29:47
  Speaker 4: My ultimate goal is to make everybody happy.
• 29:49
  Speaker 4: I like when people like what I do, because I'm doing it for them too, not just me.
• 29:54
  Speaker 4: I like putting whiskey in people's hands and seeing them smile and talking about it and sharing it with their friends.
• 30:00
  Speaker 4: That's the biggest reward there is.
• 30:03
  Speaker 4: I 100% would take that over any spirits competition award any day of the week.
• 30:09
  Speaker 3: Honestly it's more important, honestly, than a lot of those awards.
• 30:14
  Speaker 3: Yeah, if the consumer wants it and they want to buy it and they buy because of you and the product you're putting in it.
• 30:21
  Speaker 3: They're buying that way more than they're buying because you want an award that's what I'm saying.
• 30:25
  Speaker 4: It's like just seeing the smiles makes me, makes it worth it for me.
• 30:28
  Speaker 4: I like it.
• 30:29
  Speaker 4: It's when I was at corking bottle, I had a table in the back room and I would bring the customers back there.
• 30:34
  Speaker 4: My favorite part about that was how special it is, so it makes me feel good to see them fail and like they have something that is absolutely fantastic and sharing it with all their friends and telling them all about it.
• 30:45
  Speaker 4: There's nothing that makes me feel better than that.
• 30:47
  Speaker 4: I love it.
• 30:48
  Speaker 4: The excitement is contagious.
• 30:51
  Speaker 1: That is, that's obviously.
• 30:55
  Speaker 1: It comes through, it comes.
• 30:58
  Speaker 1: You've put that, that's that enjoyment in a bottle.
• 31:02
  Speaker 1: That's, there's no doubt about it.
• 31:04
  Speaker 1: I'm there's like If anyone joined us late, we doubt about it.
• 31:09
  Speaker 3: I'm there's like anyone joined us late we talked about it early that the old stubborn single barrels gone, but there are a few old swaggers possibly left out there and you said where it was.
• 31:22
  Speaker 3: I'll let you say it again.
• 31:24
  Speaker 4: It was the bourbon concierge dot com.
• 31:25
  Speaker 4: They took that.
• 31:25
  Speaker 4: They had quite abonconciergecom.
• 31:27
  Speaker 4: They took quite a few to begin with and they're doing fantastic.
• 31:31
  Speaker 4: They're not going to be there more than another day or two.
• 31:34
  Speaker 4: We released it on Friday, so the fact that they still have them is kind of surprising.
• 31:41
  Speaker 4: They're going really fast.
• 31:44
  Speaker 3: I think if anybody follows you and if you don't follow Ed and follow Rising Tide on on social media, you'll see you posted a link, I think, to it today.
• 31:54
  Speaker 4: We, we go out of our way to make sure all of our, all of our retail partners are listed on our webpage as well.
• 32:01
  Speaker 4: So if you go to risingtidespiritscom, kind of, for our emails, we don't.
• 32:06
  Speaker 4: I mean we said maybe four, three, four emails a year, nothing crazy, but just to let you know when releases are coming so that you know to be ready.
• 32:13
  Speaker 4: And then they also have a list of all of our our retail partners on our webpage.
• 32:18
  Speaker 4: So if you go on there and check there, you know there might be a couple of bottles in Kentucky hiding around somewhere that nobody saw or realized.
• 32:26
  Speaker 3: Yeah, you know, Just like the introduction of this, the revival release was really like you know, if you had the in on that, that was a great way to get one, but if you were not following you Rising Tide or Revival you didn't know anything about it until right now.
• 32:49
  Speaker 4: Yeah, it's true, truth, that's so true.
• 32:50
  Speaker 4: And uh, revival they pre-sold their, almost their entire allocation and then they went back and they purchased more and pre-sold it and then purchased more again, pre-sold it again and you have to cut them off, you have to say that that's literally what happened.
• 33:05
  Speaker 1: There's other people that want it so, so I was, I was wrong on this one.
• 33:12
  Speaker 1: It's 44 of 55.
• 33:13
  Speaker 1: Super short barrel.
• 33:16
  Speaker 1: That is a super short barrel.
• 33:18
  Speaker 1: I like.
• 33:19
  Speaker 1: I love your rising tide tag with your uh QR code.
• 33:24
  Speaker 1: That's great Then this is what.
• 33:30
  Speaker 1: So I opened that.
• 33:31
  Speaker 1: I opened.
• 33:33
  Speaker 1: You said you wanted to do old swagger first, so I opened it and had it.
• 33:36
  Speaker 1: I wanted to have it poured you know what I mean and let it breathe.
• 33:39
  Speaker 1: But this one I wanted everybody to see me open it because this has like what the seal of it is like almost like a champagne seal, right, because of the, the thin it's and it's like also, it's obvious how.
• 33:58
  Speaker 1: It's very cool because it's obvious how to open it, because it has a little perforated thing right here, but it says old, stubborn, and the way that it says the old stubborn is similar to you feel like you're opening a champagne bottle on new year's eve, but as you pull that off, I'm gonna yeah, I was a liar, it isn't easy, no, but I, it's, it's pretty cool and everybody.
• 34:26
  Speaker 1: So this is the part that Ed was talking about.
• 34:28
  Speaker 1: It's not in there on pressure and it's.
• 34:33
  Speaker 1: I mean, technically, this bottle is usable as a decanter, right.
• 34:39
  Speaker 4: You can even use it as a vase when you're done, if you wanted to.
• 34:42
  Speaker 1: A vase, but you got the glass top and again, once again, again, the awesome 3d um, it's a cardinal right, here we go.
• 34:56
  Speaker 1: Just very see, once again it's got a little bit of it.
• 35:02
  Speaker 1: Didn't have a big pull, big cork pull but, know this one's a lot.
• 35:07
  Speaker 1: What would you say?
• 35:09
  Speaker 1: 136.13.
• 35:16
  Speaker 1: Nice.
• 35:20
  Speaker 4: Super nice, so there we go.
• 35:25
  Speaker 3: Was it 12 of them that you had lined up at revival 15.
• 35:29
  Speaker 3: So the range I know Kevin was there doing some stuff with you guys that day and just going down through them, the color difference and there was a couple and Jeff's looks like one that is like super dark Yep, Like that thing looks like dark maple syrup.
• 35:45
  Speaker 1: You can see that that thing looks like dark maple syrup.
• 35:53
  Speaker 3: You can see the difference on my camera between the old Swagger and the single barrel, with you having a dark colored shirt on.
• 35:58
  Speaker 3: It's definitely dark, dark, but yeah, it's Put the tube behind it.
• 36:02
  Speaker 3: Yeah, put that white tube.
• 36:05
  Speaker 4: All right, the old stubborn tube, that one Okay there you go.
• 36:13
  Speaker 1: Yeah, look at that, it's not even a.
• 36:17
  Speaker 1: Are you sure that's not Pennzoil?
• 36:21
  Speaker 4: That's a short barrel for you they get dark and it's.
• 36:26
  Speaker 1: You can see the seven.
• 36:30
  Speaker 4: It's between 11 and 14 years.
• 36:33
  Speaker 4: Right, it's just a short barrel, our barrels are dark.
• 36:37
  Speaker 1: Short barrels are depressing, especially when you want people to have.
• 36:46
  Speaker 1: You're hoping.
• 36:48
  Speaker 1: Now, I mean, honestly, the thing that I've always found lately is that, from my standpoint, if you did 375s and doubled the amount of that would double the amount of bottles you can do.
• 37:00
  Speaker 1: But 375s always come across to me as a podcaster perfectly, because you know there's there's not a lot of bottles.
• 37:09
  Speaker 1: I'd I'd take the full 750 milliliters anymore because I have too much to taste and, as you know, you're not always drinking through.
• 37:19
  Speaker 1: You know the 700 but um, but with these it's nice to have because I definitely will be sharing and and that's what you want to do, you want to share really good spirits with your friends and people.
• 37:32
  Speaker 1: So, wow, that has a lot of chocolate on it.
• 37:42
  Speaker 1: It's like a Purtle, like caramel, pecan and chocolate all at once, man, and that's that's opening, that's just opening and pouring it.
• 37:58
  Speaker 1: Oh, and then there's a grape, like a concord grape.
• 38:02
  Speaker 1: Finish, I find a lot of times aged whiskey and really good.
• 38:10
  Speaker 1: You know well, done in barrel.
• 38:12
  Speaker 1: You pick up, you start to pick up some grape.
• 38:14
  Speaker 1: You know some aspects of like a grape, like a wine or whatever flavor on the finishes.
• 38:21
  Speaker 1: That is wait.
• 38:24
  Speaker 1: I would almost say that I don't know why I'm getting it, but it's almost like Welch's grape jelly.
• 38:29
  Speaker 1: It's just like, let's see if I get it again.
• 38:34
  Speaker 1: I got the chocolate and the caramel and the pecan right off the bat.
• 38:37
  Speaker 1: Yeah, ct, you're going to want to get a sample of this.
• 38:45
  Speaker 1: You're going to want to get a sample of this.
• 38:47
  Speaker 1: You're going to want to.
• 38:49
  Speaker 3: I was planning on it Friday, but I was not able to stay late enough.
• 38:54
  Speaker 1: Well, ed's got us, you'll get some of this.
• 38:58
  Speaker 1: That actually is that makes me happy.
• 39:02
  Speaker 1: That is a very that's fantastic.
• 39:06
  Speaker 1: So when you were picking these so do you have?
• 39:10
  Speaker 1: So you still have more inventory you said, uh, is it going to be batches, single barrels or a combination of both?
• 39:17
  Speaker 1: We never know what's going to come.
• 39:19
  Speaker 1: Okay, you're not going to give out.
• 39:21
  Speaker 1: You learned that.
• 39:23
  Speaker 1: Don't give out your secrets.
• 39:24
  Speaker 1: We get a little closer.
• 39:25
  Speaker 1: We'll let everybody know.
• 39:26
  Speaker 4: But so are you saying stuff now all of a sudden.
• 39:28
  Speaker 4: You learned not.
• 39:29
  Speaker 4: Don't give out your secrets, we'll get a little closer, we'll let everybody know.
• 39:31
  Speaker 4: So are you saying stuff now All of a sudden, I'll start getting a million PMs between now and release.
• 39:36
  Speaker 1: So where do you do?
• 39:38
  Speaker 4: it, I do what?
• 39:39
  Speaker 1: Where do you do the blending and where are you bottling?
• 39:43
  Speaker 4: I mean, it's in Stanford, kentucky, stanford.
• 39:47
  Speaker 4: It's a place down in Stanford, kentucky, stanford.
• 39:48
  Speaker 4: Yeah, it's a place down in Stanford.
• 39:50
  Speaker 4: It does, of course, great, great people, absolutely fantastic people.
• 39:53
  Speaker 4: I don't want to give out their secrets or anything, so I haven't cleared their releasing a name or anything like that with them, but they're opening up their own distillery and when they get ready I'm sure I'll be able to talk to them as well.
• 40:04
  Speaker 4: But they I'm sure you'll talk to them as well They've done absolutely fantastic.
• 40:06
  Speaker 4: I do the blending up here, we're at my house and I do the barrel selections up here and then everything's done down there.
• 40:15
  Speaker 1: So do you have a lab?
• 40:18
  Speaker 4: Well, I don't know if I necessarily have a lab or a space it definitely takes me some time to work through.
• 40:24
  Speaker 1: Do you have a space in your house that you do it?
• 40:26
  Speaker 1: Well, not really, no, no, takes me some time to work through, but do you have a space in your house?
• 40:33
  Speaker 4: that you do it.
• 40:34
  Speaker 4: Oh, not real.
• 40:35
  Speaker 4: No, you could just be watching tv one night and going through.
• 40:36
  Speaker 4: I like take back, I have a couple.
• 40:36
  Speaker 4: No, I'm kidding, I have a whole system.
• 40:37
  Speaker 4: I use here a big countertop I use, set everything up, have a lot of glens and start immediately weaving out my nose and working my way down and figuring out how I want to, what I want to release them and then what, from that point I want to do, whether, if it's a blend, then I'm going to start figuring out the barrels I want to use and the structure of the blend I want it to be.
• 40:56
  Speaker 4: It's a process and then it takes multiple times of doing it.
• 41:01
  Speaker 4: Single barrels is a little easier because you know, just picking single barrels you should find a winner.
• 41:05
  Speaker 4: You found a winner.
• 41:06
  Speaker 4: The blending is a whole different animal.
• 41:08
  Speaker 4: It takes time for whiskey to marry.
• 41:11
  Speaker 1: It's not an instant thing well, I found that well, put it this way, after you did that blending, there's all also the aspect that when you put the whiskeys together as you keep going further, there has to they.
• 41:29
  Speaker 1: They chemically don't bond initial right away, when it's almost like they repel each other.
• 41:36
  Speaker 1: And I, I, I did a an infinity bottle with a bunch of uh wood for double O bottles, okay of Woodford Double O bottles, okay Barrel picks, and I probably had seven, eight of them and they were all getting low and whatever.
• 41:54
  Speaker 1: But I needed space so I just took them all and put them together in a decanter until the decanter was full and I think it was about six of them that finished them off and put them in and when I tasted it it tasted horrible.
• 42:11
  Speaker 4: When you put it in whiskey for a while, it tastes rough.
• 42:14
  Speaker 4: And it's enough to make you really really, really nervous.
• 42:18
  Speaker 1: Yeah, and you're sitting there going wow, that doesn't taste like any Woodford Double Oak I've ever had.
• 42:25
  Speaker 1: And the barrels weren't weren't bad, you know what I mean they weren't.
• 42:28
  Speaker 1: The some of them weren't as good as like actual batches they do.
• 42:32
  Speaker 1: But but now, after about sitting in there for about since I did it right at a halloween time uh, it's been sitting in there.
• 42:43
  Speaker 1: Now the butterscotch is coming out, that wood for double oak.
• 42:46
  Speaker 1: So once they actually decided that they were going to become one, then all the flavors that were that are there start to express themselves.
• 42:56
  Speaker 1: So it's really such a unique um process that you it's almost like you're trying always to hit, hit the target, but the target's always, you know, 100 yards ahead of you.
• 43:14
  Speaker 4: It's difficult.
• 43:14
  Speaker 4: You kind of have to trust the process.
• 43:16
  Speaker 4: I mean you're working on pins and needles for a few weeks.
• 43:19
  Speaker 4: For sure it does.
• 43:21
  Speaker 4: It tastes very rough when you first blend whiskey, so go ahead?
• 43:25
  Speaker 3: When do you think not pinning you down on a time, because I don't want to do that to you and anybody watching.
• 43:31
  Speaker 3: But what's your uh horizon look like for the next release?
• 43:34
  Speaker 3: Are you a few months out, six months?
• 43:37
  Speaker 4: out, we're hoping by winter.
• 43:39
  Speaker 4: Um, it's a matter of getting tubes in for the release.
• 43:42
  Speaker 4: Um, that's my issue.
• 43:44
  Speaker 4: Um, once we have tubes and we'll be able to go.
• 43:45
  Speaker 4: That's that's my issue.
• 43:46
  Speaker 4: Once we have tubes, then we'll be able to go.
• 43:48
  Speaker 1: That's interesting.
• 43:49
  Speaker 1: Not the glassware, not the bottles, not the whiskey, the tubes it's all about in our business.
• 44:00
  Speaker 4: It's about minimums and how much you can purchase at a time.
• 44:02
  Speaker 4: When it comes to releases, we make individual tubes for releases and it's not just simple at a time when it comes to releases.
• 44:09
  Speaker 1: We make individual tubes for releases.
• 44:10
  Speaker 1: It's not just simple individual tubes Gold-foiled and really nice.
• 44:17
  Speaker 2: You can buy them on Amazon.
• 44:21
  Speaker 4: No Amazon tubes.
• 44:23
  Speaker 1: No, you don't buy them on Amazon, but people sell them.
• 44:32
  Speaker 4: We have a manufacturer and they're awesome to work with, but it just takes so long to do that process between designing and manufacturing samples and all that kind of good stuff.
• 44:43
  Speaker 4: It takes a while no, I can imagine.
• 44:47
  Speaker 1: Well, and then I, I just like you know, as a single barrel person, how many times did the labels for the single barrels hold, hold up the release of the single barrel to you?
• 45:00
  Speaker 1: When I mean it would?
• 45:01
  Speaker 1: It's just like if it's, if it's a new product that you're picking and they offer it to you, all of a sudden the labels have to get made and they'll tell you, oh, it'll be ready in two and a half, three months.
• 45:12
  Speaker 1: And you know, six and a half, six months later is when you get it, because they just couldn't get the labels.
• 45:19
  Speaker 4: The issue was our labels were too big that we originally designed for the bottle.
• 45:23
  Speaker 4: We got the bottles in, finally, and we went to put the labels on that we had printed and bubbled.
• 45:27
  Speaker 4: So we went to put the labels on that we had printed and bubbled.
• 45:29
  Speaker 4: We had to stop redesign the labels and have them reprinted again.
• 45:31
  Speaker 4: It was a learning experience.
• 45:34
  Speaker 1: That was painful, that was not a cheap lesson the label is what government goes by, right?
• 45:41
  Speaker 4: It's not like that, but it's got to look right on the bottle.
• 45:43
  Speaker 1: It's got to appear right.
• 45:45
  Speaker 4: Unfortunately, it just didn't work the way we originally had it, so we had to go back to the drawing board on it, but now we've rectified that problem, it's good to go.
• 45:53
  Speaker 1: I know, but it had to be a bitch if you had them printed, already authenticated for the government, and then said oh oops, it didn't fit, We've got to do it again.
• 46:03
  Speaker 1: That's probably not the best thing to say to them, right?
• 46:05
  Speaker 1: No I mean the garbage was cool.
• 46:08
  Speaker 4: We, we just had to do.
• 46:09
  Speaker 4: It was more of a material change to get them to lay flat, and so once we did that, we were okay.
• 46:15
  Speaker 4: I had to think of material on there.
• 46:17
  Speaker 4: It was uh, it was bubbling, and rather than lay it flat because the bottles curved there's and every one of those bottles is slightly different.
• 46:24
  Speaker 4: None of them are exactly the same.
• 46:26
  Speaker 4: They're all hand-blown glasses.
• 46:27
  Speaker 4: It takes 14 minutes to make each individual bottle, three molds for it and it's hand-blown glass.
• 46:33
  Speaker 4: It takes a long time and they were not cheap.
• 46:40
  Speaker 2: So the base I wanted something that really was very eye-appealing.
• 46:43
  Speaker 4: I wanted something that was unique and a little different than what you normally see.
• 46:46
  Speaker 4: I wanted something that still fit into the type of image that we wanted for our product.
• 46:52
  Speaker 1: Well, I'm going to play with shooting the cardinal through the light because it turns.
• 47:02
  Speaker 1: Neon, it turns this, I mean there's about you know, neon, it turns this, I mean there's about you know.
• 47:06
  Speaker 1: So, basically, the base had the cardinal and then you drop down the teardrop on top of it you know?
• 47:17
  Speaker 4: that's how.
• 47:18
  Speaker 4: The base is a separate mold, the bottle was a separate mold, the cardinal was a separate mold.
• 47:23
  Speaker 2: So well, how do you?
• 47:24
  Speaker 3: I'm gonna suggest you take the picture of, not the one you have in your hand, because you're not gonna get it through that dark, or I'm telling you it looks like that's cool.
• 47:36
  Speaker 1: I'm looking at it through the ring light and it looks like the Cardinals on fire.
• 47:45
  Speaker 4: It's the coolest thing we liked it.
• 47:48
  Speaker 4: I like our logo a lot and I think it looks super cool in here Well.
• 47:51
  Speaker 1: I've never seen a logo in somebody's bottle.
• 47:54
  Speaker 1: Now, who else has done it?
• 47:56
  Speaker 1: I mean, where did you see it?
• 47:59
  Speaker 4: I've seen other.
• 48:00
  Speaker 4: My first one I ever saw done was Port Fideo.
• 48:03
  Speaker 4: And then of course, yeah, they have their own version, but Port Fideo Tequila, they have the cactus in the middle of their bottle.
• 48:12
  Speaker 4: I love that.
• 48:13
  Speaker 4: I saw that when I was like 16, and I love that, so it's always kind of stuck in the back of my head.
• 48:19
  Speaker 1: Okay, well, as long as you don't drop scorpions in.
• 48:24
  Speaker 4: This is their high, high-end tequila, super high-end.
• 48:27
  Speaker 4: I actually saw them at a country club when I was learning how to cook when I was 16.
• 48:34
  Speaker 4: Interesting.
• 48:36
  Speaker 2: Wow.
• 48:37
  Speaker 1: Wow, Wow that that both of them are very, very unique in what they, what they bring to the table.
• 49:00
  Speaker 1: It's definitely each one is an experience.
• 49:02
  Speaker 1: Oh my gosh, A Rocky Patel CT would go with that.
• 49:07
  Speaker 3: Really well, I guess that just about a lot of cigars would go well with it.
• 49:11
  Speaker 3: Knowing what it is, I'll try it.
• 49:16
  Speaker 3: I'll try it with several.
• 49:19
  Speaker 1: Give it my opinion.
• 49:20
  Speaker 2: And my goal is to try it with several Give it my opinion and my goal is to try it with you.
• 49:29
  Speaker 3: We'll go through like maybe 10 cigars see which?
• 49:31
  Speaker 4: one pairs with it best.
• 49:33
  Speaker 3: Hey, I got to show you this one.
• 49:34
  Speaker 3: And, matt Lyson, your Scorpion is not awesome, it's nasty.
• 49:38
  Speaker 1: I drank some of it.
• 49:39
  Speaker 1: He gave me some from the bottle.
• 49:43
  Speaker 1: That was a old swagger.
• 49:47
  Speaker 1: Oh, that's a barrel head Nice.
• 49:52
  Speaker 4: That's cool, that's super cool.
• 49:54
  Speaker 4: Yeah very cool Brett.
• 49:57
  Speaker 3: Baird did that for me.
• 49:58
  Speaker 4: He had to send me a thrillies.
• 49:59
  Speaker 4: Who did that for you?
• 50:00
  Speaker 2: Brett Baird did that for me he had to send me a thrillies.
• 50:02
  Speaker 4: Who did that for you?
• 50:02
  Speaker 4: Brett Baird.
• 50:02
  Speaker 4: Brett Baird's bourbon barrel furniture Okay, he, he did that for me.
• 50:07
  Speaker 4: Super cool, loved it, came out so good.
• 50:12
  Speaker 3: You got to get that up on the wall behind you.
• 50:13
  Speaker 3: I literally just got a hug.
• 50:15
  Speaker 3: That black candle holder has got to go, yeah, so that black candle holder's gotta go, yeah, so there you go.
• 50:24
  Speaker 4: Wow, nice, super cool you got the releases of the first two?
• 50:29
  Speaker 1: yeah, I was all.
• 50:34
  Speaker 1: I'm just happy that I have a hat.
• 50:37
  Speaker 3: Hey, ct, so you like the new setup using the shit out of me, but whatever, how is it confusing?
• 50:51
  Speaker 1: you a lot going on if there's a single guest, it'll be be like look at.
• 50:59
  Speaker 3: Ed's screen.
• 51:00
  Speaker 3: Look how clean it is.
• 51:02
  Speaker 3: And you know you got a picture behind him.
• 51:03
  Speaker 3: The candle Nice and clean.
• 51:05
  Speaker 3: I can you get lost in yours?
• 51:07
  Speaker 3: I can't even tell where you're at.
• 51:08
  Speaker 3: That's the goal.
• 51:11
  Speaker 1: It's, it's.
• 51:11
  Speaker 1: It's all about the whiskey, Not about me.
• 51:14
  Speaker 3: I thought you were the old swagger guy for a minute yeah, it's just like, uh.
• 51:22
  Speaker 1: So.
• 51:23
  Speaker 1: So I was proud of myself, ed, with ct we collected barrel staves.
• 51:28
  Speaker 1: We broke a barrel with broken barrel and we picked up all the staves and threw it in his truck and we got them back and they sat in my garage for about a year.
• 51:37
  Speaker 1: So last fall I decided I would sand them.
• 51:41
  Speaker 1: Then this spring I stained them and so you can see the front of it now.
• 51:48
  Speaker 1: Initially I was thinking I was going to do it horizontal, you know, like you see, with the walls and everything.
• 51:54
  Speaker 1: But it just worked out that it would be vertical.
• 51:59
  Speaker 1: You can kind of see it underneath.
• 52:00
  Speaker 1: Just worked out, um, that it would be vertical.
• 52:02
  Speaker 1: You can kind of see it underneath.
• 52:03
  Speaker 1: I don't want to get too far away, but I want to show, you know, show it.
• 52:05
  Speaker 1: Plus, then my sister-in-law had that done.
• 52:08
  Speaker 1: The scotchy bourbon boys stave a while back, so that's like.
• 52:11
  Speaker 1: So I just did that.
• 52:13
  Speaker 1: And then, uh, I've been having problems on youtube getting the screen and me facing the right way, so I don't look like it's taking a picture of me in the worst way you could ever take a picture of me.
• 52:26
  Speaker 1: So I figured this out, I and I, like I said I was.
• 52:30
  Speaker 1: I was pretty happy to.
• 52:31
  Speaker 1: So this is the first time the studio is together this way and it was for your podcast.
• 52:39
  Speaker 1: I was like how, how, you know, this weekend I'm working on it, and I knew I was getting close and went, you know, on friday when, or thursday when you said it I'm just like, let's do it monday, so what's your schedule going forward?
• 52:53
  Speaker 1: I mean, well, you got to be a busy guy.
• 52:55
  Speaker 1: Now you're.
• 52:56
  Speaker 1: You're in michigan right now, right?
• 53:00
  Speaker 4: yeah, so, yeah.
• 53:01
  Speaker 4: So we're pushing hard to have both products out twice a year right now.
• 53:04
  Speaker 4: That's our goal right now, and then eventually it will increase from there.
• 53:13
  Speaker 1: So I mean honestly three times a year.
• 53:15
  Speaker 1: If it's going to increase three times a year probably would be what you'd go with, the model of like Stag and Elijah Craig Barrel Pro barrel proof.
• 53:23
  Speaker 1: Just go with that model three times.
• 53:27
  Speaker 4: So about what we got, product one.
• 53:28
  Speaker 4: So the old plumber is going to eventually run out there.
• 53:31
  Speaker 4: We know that.
• 53:32
  Speaker 4: Um, I mean it's, it's not.
• 53:34
  Speaker 4: It's a product that is not being produced anymore.
• 53:36
  Speaker 4: So you can get it because it's gone when it's gone it's a beautiful bottle, beautiful product, beautiful everything.
• 53:44
  Speaker 1: But I think your old swagger and what what's coming you know, down the line I think that's going to be fantastic.
• 53:50
  Speaker 1: Uh, so what kind of time and effort are you when you're searching the world for barrels?
• 53:57
  Speaker 4: kind of time it definitely takes time.
• 53:59
  Speaker 4: That's why I have my releases already working before and I'm not worried about buying them for each release.
• 54:06
  Speaker 1: So it's all ready, but you're always buying for two, three releases down the road.
• 54:13
  Speaker 4: We buy ahead.
• 54:13
  Speaker 4: It's just too hard to keep your.
• 54:17
  Speaker 4: It's too expensive to buy a ton up front.
• 54:19
  Speaker 4: You can't work on just buying for every single release.
• 54:23
  Speaker 4: It doesn't work that way.
• 54:24
  Speaker 4: The reason we were a little slow on this release was because of the new packaging.
• 54:27
  Speaker 4: It took a little while to get it all in.
• 54:29
  Speaker 4: We literally beat the tariffs by three days.
• 54:33
  Speaker 4: It was.
• 54:39
  Speaker 2: Woo Woo.
• 54:44
  Speaker 4: Yeah, i's more hairs.
• 54:45
  Speaker 4: I think everybody's pulling their hair with that whole deal.
• 54:49
  Speaker 4: Oh man, it literally.
• 54:51
  Speaker 1: Our boat landed three days before they took effect yeah, that would have delayed you for another like three, four weeks, because you know you would have had to just get it in once they got paused.
• 55:04
  Speaker 4: Oh, it was even worse than that.
• 55:05
  Speaker 4: It's the amount of money it would have cost for them just coming into America.
• 55:08
  Speaker 4: Yeah.
• 55:12
  Speaker 2: Woo.
• 55:15
  Speaker 1: That was a lot.
• 55:15
  Speaker 1: I mean, now, do you get the glass out of China?
• 55:18
  Speaker 1: Yeah, we have a manufacturer in China.
• 55:21
  Speaker 1: So it's so funny because as a podcaster I get probably three, four times a month people not last month, but before that I was getting three, four people, that would you know.
• 55:36
  Speaker 1: They would basically ask the friend and then they tried to sell me glass.
• 55:40
  Speaker 1: I'm like, I'm a podcast.
• 55:43
  Speaker 1: You should see my LinkedIn.
• 55:47
  Speaker 4: It's 90% by manufacturer's first name.
• 55:49
  Speaker 1: Yeah, they just come and they're trying to right Right, yeah.
• 55:53
  Speaker 3: How in the world do you settle on one then With that many?
• 55:55
  Speaker 3: How do you?
• 55:56
  Speaker 3: Obviously you can't go there and see the facility and check it?
• 56:01
  Speaker 4: Well, actually we did.
• 56:02
  Speaker 4: We have a company that we work with here.
• 56:05
  Speaker 4: You may know him, he may not Brett Atlas at MGS.
• 56:10
  Speaker 4: He's fantastic.
• 56:11
  Speaker 4: He used to write for Bourbon and Banter.
• 56:13
  Speaker 4: His company has representatives that will literally go out there and inspect the place before you spend the time with them.
• 56:19
  Speaker 4: Really, yeah, you've got gotta protect your money.
• 56:24
  Speaker 3: It's too expensive.
• 56:25
  Speaker 3: That's what I'm thinking.
• 56:26
  Speaker 3: You order a thousand bottles, they come in and bust it up.
• 56:31
  Speaker 3: Not nearly what they should be, or the quality sucks.
• 56:35
  Speaker 4: I wish you could only order a thousand, I was just using it easy.
• 56:45
  Speaker 1: I wish Well.
• 56:45
  Speaker 1: And then you, like you said, just like in the whiskey world, for all you listeners, as you know, in all the groups there's the scammers, and the scammers are, but but for what you're into also, they're scammers, right, that's why you have to be very, very, very sure.
• 57:05
  Speaker 4: It's not necessarily scammers, but there's definitely variations in quality of work.
• 57:09
  Speaker 4: You have to pay attention to who you're working with.
• 57:11
  Speaker 4: I think supply chain is important in our industry for sure, 90% of what we do is supply chain work.
• 57:17
  Speaker 4: If your supply chain is weak, you're going to have a weak product.
• 57:20
  Speaker 4: You need to make sure that you align yourself with the best you can.
• 57:23
  Speaker 4: That's just how it is.
• 57:25
  Speaker 4: You are who you are.
• 57:27
  Speaker 4: We want to be playing in the top of the realm.
• 57:31
  Speaker 4: We want everything to be comparable with the top brands all the time.
• 57:35
  Speaker 4: That's where we want to place ourselves in the market.
• 57:38
  Speaker 4: We spend extra money in packaging and everything else to make sure that we look the part.
• 57:43
  Speaker 3: I think that's important.
• 57:44
  Speaker 3: I don't know that anybody else and I mean this sincerely I don't know that anybody is putting as much effort into the bottle and packaging as you are.
• 57:53
  Speaker 3: I mean, you had a good bottle before and to totally redesign it from the ground up.
• 58:04
  Speaker 2: Says a, says a lot, but the packaging you're doing is phenomenal.
• 58:07
  Speaker 4: They say you taste with your eyes first.
• 58:08
  Speaker 4: I think that's true.
• 58:10
  Speaker 4: I think, well, I think that in a sea of bottles, when you have one that stands out, it's going to get a little bit of extra attention, and I think that our product on the inside warrants that extra attention anyways if anybody actually sees your bottle in a shelf for sale, let me know it's not sitting anywhere that you can buy it maybe that was my first bottle.
• 58:34
  Speaker 4: We put our heart and soul into that.
• 58:35
  Speaker 4: It took a lot.
• 58:37
  Speaker 4: I had seen shapes that I liked that were similar and some concepts that were similar, but the design itself and the molds and everything else is all I did for the first time I'd never done before.
• 58:48
  Speaker 4: It was a.
• 58:49
  Speaker 4: It was a chance to really be creative and that's something I really enjoy with.
• 58:51
  Speaker 4: My aspect of my job is to be able to be creative.
• 58:53
  Speaker 4: So we had um Chris Zeverick at Craft and Create.
• 58:59
  Speaker 4: He designed those tubes for us and the labels.
• 59:02
  Speaker 4: He's amazing, that guy.
• 59:04
  Speaker 4: He's been around the bourbon circuits for a long time.
• 59:06
  Speaker 4: My entire teams and supply chains are all into the bourbon world.
• 59:09
  Speaker 4: Everything's been set up in bourbon.
• 59:11
  Speaker 4: Everybody I've met through bourbon.
• 59:13
  Speaker 4: It's amazing when you get people that care and are passionate about the product that's going in, they're going to give you an extra effort on the packaging on the outside and it's just amazing.
• 59:23
  Speaker 1: It's absolutely amazing.
• 59:24
  Speaker 4: I'm very grateful for this.
• 59:26
  Speaker 1: Yeah, I, I, I agree with you wholeheartedly.
• 59:30
  Speaker 1: People that you meet there's always like you know, when you're meeting them and you're talking to the people that you met through bourbon, you don't know down the line what's going to happen and how, if you'll ever be able to use them, but the you just keep meeting the people and it's just amazing to me how cool it is that when it, when the time comes, the team usually assembles, you know, and you, you being where you were, and all the stuff that you were doing and understanding and being you know.
• 1:00:07
  Speaker 1: So I've always said, when I got into, you know, I'm originally an artist, I was, you know, as far as I've done commercial art, I've done fine art.
• 1:00:19
  Speaker 1: I enjoy, I'm very creative.
• 1:00:22
  Speaker 1: But when I started getting into bourbon and meeting all the people and then understanding that creating good bourbon and unique bourbon and different stuff is an art form in itself Just attention to detail is very similar.
• 1:00:42
  Speaker 1: You can put all your attention to detail in barrels.
• 1:00:45
  Speaker 1: You can put your attention to detail in grains.
• 1:00:47
  Speaker 1: You can put your intention to detail.
• 1:00:49
  Speaker 1: But the thing that I loved about it was, and why I got in it, and what I love about it is I want it all.
• 1:00:58
  Speaker 1: That's one of the reasons why my first thing that I loved was Booker's.
• 1:01:01
  Speaker 1: I felt that the packaging I got the packaging, I got the label, I got the wax and then I got the barrel strength uncut the first ever uncut, unfiltered bourbon.
• 1:01:15
  Speaker 1: And that's similar to what you're doing.
• 1:01:18
  Speaker 1: You understand why people love boogers Because you worked at the store and you understood why some people Now we've all seen somebody try and do this and what's in there is not good and that lasts about five minutes and it's gone.
• 1:01:39
  Speaker 1: So the key is yes, you give us a tube, you give us a great bottle, you give us your logo, three-dimensional in there, and then you give us fantastic whiskey, bourbon.
• 1:01:53
  Speaker 1: I mean and I don't know what to say.
• 1:01:56
  Speaker 1: It's the whole package and that's worth something.
• 1:02:03
  Speaker 4: I've given this analogy a lot.
• 1:02:04
  Speaker 4: Bourbon is a lot like a pie.
• 1:02:05
  Speaker 4: Go to the grocery store.
• 1:02:06
  Speaker 4: You can buy a slice of pie.
• 1:02:08
  Speaker 4: You could be missing three quarters of the pie, right, but that slice of pie has not worked nearly as much as a pie that hasn't been cut into.
• 1:02:15
  Speaker 4: What I'm talking about is the package the interior, the contents of the package, the story that goes with it, the person that's selecting it.
• 1:02:22
  Speaker 4: The entire package has to be there in order to get the best value out of what you're doing, and I think that's very important.
• 1:02:29
  Speaker 4: If you have a slice missing out of your pie, it's only worth a fraction of what it was to begin with.
• 1:02:34
  Speaker 4: You need the whole thing.
• 1:02:37
  Speaker 1: Well, you got to be proud of, of yourself and just let's just say, you go back to when you're working at the store and you take your older, your older self delivers these tubes.
• 1:02:49
  Speaker 1: You know that you first, you know that you'd want to try it, and then, two, you know that you'd love every aspect about it, right?
• 1:02:58
  Speaker 1: I?
• 1:02:59
  Speaker 4: mean that it was so much fun designing it.
• 1:03:01
  Speaker 4: It's like it's one of your kids, but yeah, when you see it.
• 1:03:06
  Speaker 4: And the other thing is is I want it to stand out on the shelf because I think it's a standout product.
• 1:03:11
  Speaker 1: So the eye appeal has to match the interior.
• 1:03:13
  Speaker 1: It's just as Chris said.
• 1:03:15
  Speaker 1: You got to get it to the shelf.
• 1:03:22
  Speaker 3: You're talking about my shelf, that's any shelf.
• 1:03:24
  Speaker 4: Everybody I know has walls of bottles.
• 1:03:26
  Speaker 4: You know, if you're just the one, everybody that kind of walks into the room and goes what is that you?
• 1:03:31
  Speaker 4: Know yeah that's right, that's the goal I mean, even with, uh the single barrels.
• 1:03:34
  Speaker 1: I mean just just the weeded.
• 1:03:35
  Speaker 1: I mean even with the single barrels, I mean just the weeded.
• 1:03:40
  Speaker 1: Then the rye bourbon, the weeded bourbon, the rye bourbon, and now the single barrels.
• 1:03:45
  Speaker 1: You just completed the trifecta, and then you came out with a bottled in bond.
• 1:04:00
  Speaker 4: I tried to hit every spectrum.
• 1:04:02
  Speaker 1: Now you talked to bernie lubbers about this because like he's always he's mr bottled in bond.
• 1:04:08
  Speaker 1: You got to get him.
• 1:04:08
  Speaker 1: Um, you know he needs to.
• 1:04:10
  Speaker 1: He needs to have a sample of that baby.
• 1:04:12
  Speaker 1: I think he would compare tattoos, right?
• 1:04:16
  Speaker 1: Yeah, I think he would love that.
• 1:04:18
  Speaker 1: He's a good guy, all right.
• 1:04:25
  Speaker 1: So just go over how people can find out about you, you know, give that out.
• 1:04:31
  Speaker 1: That's one thing when they can find out about the next release, that kind of thing, and then also the last few.
• 1:04:44
  Speaker 1: Just give your whole, you know, marketing thing for them.
• 1:04:45
  Speaker 4: Right now.
• 1:04:45
  Speaker 4: The first thing that everybody should do is immediately go to rising tide spiritscom and sign up for our newsletter.
• 1:04:51
  Speaker 4: Like I said, we only send it out three, four times a year at the most, and it's only to let you know when bottles are coming so that you can be ready.
• 1:04:56
  Speaker 4: Um, but we anticipate being ready again this fall, so be on the lookout for winter, depending on as soon as I get tuned in.
• 1:05:04
  Speaker 4: I got some neat things coming that you're not anticipating.
• 1:05:08
  Speaker 2: Awesome.
• 1:05:10
  Speaker 4: Rising Tide Spirit.
• 1:05:12
  Speaker 4: You can catch us on social medias on TikTok, on Facebook, on Instagram.
• 1:05:18
  Speaker 4: Rising Tide, old Stubborn, old Swagger Just give us a little follow.
• 1:05:21
  Speaker 4: We have a little fun on there.
• 1:05:23
  Speaker 4: There's a lot of influencers that are having reviews coming out that we'll be tagging on those pages as well so that you can see for yourself what they think of the product.
• 1:05:31
  Speaker 4: It'll help you if you're on the search for one barrel in particular, especially because everybody's got different bottles.
• 1:05:38
  Speaker 1: A lot of people.
• 1:05:38
  Speaker 1: That's amazing, that's amazing.
• 1:05:43
  Speaker 1: So, anyways, all right, you got any more CT.
• 1:05:46
  Speaker 1: You got any more questions.
• 1:05:50
  Speaker 4: I've got nothing when you?
• 1:05:53
  Speaker 4: If they want to try each one of those barrels Brad still has them at Revival open.
• 1:05:57
  Speaker 4: I don't have much left of each one.
• 1:05:59
  Speaker 4: It won't be a whole lot, but if they hurry they can still try every one of them, and it's like only five bucks a piece.
• 1:06:04
  Speaker 1: Are you headed back down there anytime soon?
• 1:06:14
  Speaker 4: Probably not until this fall or winter, I guess.
• 1:06:16
  Speaker 1: But yeah, down there I'll still go down and see that, yeah, and it's a lot warmer than Michigan.
• 1:06:20
  Speaker 1: Gotcha, I'm like right in between right.
• 1:06:26
  Speaker 4: Yeah, yeah, I was just down in the bottom of the sea here this past spring in Toledo.
• 1:06:30
  Speaker 4: That was awesome.
• 1:06:33
  Speaker 1: Why?
• 1:06:33
  Speaker 1: Oh so you slayed them.
• 1:06:39
  Speaker 4: My gosh.
• 1:06:40
  Speaker 4: The amount of walleye you catch during the walleye run is crazy's.
• 1:06:45
  Speaker 1: I think I made six trips and limited five of those six trips.
• 1:06:47
  Speaker 1: You gotta let me know when you do that.
• 1:06:48
  Speaker 1: I've been trying to convince I.
• 1:06:50
  Speaker 1: I'm originally from wisconsin and did a lot of fishing up until I moved to ohio and I'm basically in by.
• 1:06:57
  Speaker 1: You know, when it comes to fishing I'm here by myself.
• 1:07:00
  Speaker 1: It wasn't the family or the people that I.
• 1:07:06
  Speaker 1: They don't fish.
• 1:07:06
  Speaker 1: So I've always been looking to go, but it's been.
• 1:07:09
  Speaker 1: I swear to God it's probably been 15 years since I've been out, but every time I went fishing after I moved was in Wisconsin, so I've never fished in time.
• 1:07:19
  Speaker 1: I went fishing after I moved was in Wisconsin, so I've never fished in Ohio.
• 1:07:23
  Speaker 4: So I'm always intrigued catch a largemouth and smallmouth this afternoon and that's what you need to do.
• 1:07:32
  Speaker 1: So so what'd you have for dinner?
• 1:07:36
  Speaker 4: tonight and uh, let me think here, uh, tonight was walleye.
• 1:07:40
  Speaker 1: All right.
• 1:07:41
  Speaker 1: So yeah, it's healthy, good, healthy options, that's for sure.
• 1:07:47
  Speaker 1: And you prepare walleye Probably.
• 1:07:49
  Speaker 1: There's about 15 different ways, right.
• 1:07:51
  Speaker 1: I grow them tonight, yeah.
• 1:07:55
  Speaker 1: All right, just hold on a little bit after we're going to finish up the podcast right now.
• 1:08:01
  Speaker 1: Then we'll still be out live on YouTube and Facebook so we can talk a little bit and then we'll let you go, all right, and checking out.
• 1:08:09
  Speaker 1: You know Ed and everything that he's doing with Rising Tide Spirits.
• 1:08:16
  Speaker 1: The old swagger was fantastic and the old stubborn, the single barrels, they deliver.
• 1:08:32
  Speaker 1: This one delivered.
• 1:08:33
  Speaker 1: I mean that's spectacular, but all right.
• 1:08:36
  Speaker 1: So remember wwwscotchiebourbonboyscom for all things.
• 1:08:41
  Speaker 1: Scotchie Bourbon Boys t-shirts.
• 1:08:42
  Speaker 1: Glencairns.
• 1:08:43
  Speaker 1: You can find out all about us.
• 1:08:45
  Speaker 1: Find out.
• 1:08:45
  Speaker 1: I'm still trying to get a bio from CT.
• 1:08:48
  Speaker 1: You've got to send that up to me.
• 1:08:49
  Speaker 1: I've got the picture ready to go to put it on the website.
• 1:08:52
  Speaker 1: You just need your bio.
• 1:08:53
  Speaker 1: I sent it.
• 1:08:55
  Speaker 3: When Just a couple weeks ago All right.
• 1:08:59
  Speaker 3: When Just a couple weeks ago Right.
• 1:09:03
  Speaker 1: Well, maybe resend that to me and I'll get it up there.
• 1:09:05
  Speaker 1: And then also remember on Facebook, instagram, youtube and X, and then also all the podcast media of Apple, iheart and Spotify mainly, but if you listen anywhere on a podcast you'll find us, but if you listen or watch us, it doesn't matter.
• 1:09:24
  Speaker 1: Make sure you like, listen, subscribe, comment and leave good feedback.
• 1:09:29
  Speaker 1: And then remember good bourbon equals good times and good friends.
• 1:09:36
  Speaker 1: Make sure that you don't drink and drive, drink responsibly and live your life uncut and unfiltered.
• 1:09:45
  Speaker 1: Little Steve-O's going to take us out.
• 1:09:48
  Speaker 1: Oh, that's not good Actually he got to the door.
• 1:10:00
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 1:10:12
  Speaker 2: Oh don't ask why.
• 1:10:13
  Speaker 2: Oh don't ask why.
• 1:10:16
  Speaker 2: Show me the way to the next whiskey bar.
• 1:10:20
  Speaker 2: Oh don't ask why.
• 1:10:24
  Speaker 2: Oh don't ask why.
• 1:10:25
  Speaker 2: All right,