Latest / The Scotchy Bourbon Boys / Unveiling the Art of Bourbon: with Four Roses Master Distiller Brent Elliott and the Journey from Chemistry to Mastery

Transcript

Unveiling the Art of Bourbon: with Four Roses Master Distiller Brent Elliott and the Journey from Chemistry to Mastery · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: I'm just going to smell this Tiny here to tell you about Whiskey Thief Distilling.
• 1:01
  Speaker 2: Company and their newly opened tasting room.
• 1:03
  Speaker 2: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfurt, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 2: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 2: Each location features stations with five barrels each featuring their pot, distilled bourbons and ryes.
• 1:29
  Speaker 2: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey.
• 1:37
  Speaker 2: Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:00
  Speaker 2: Remember to always drink responsibly never drink and drive and live your life uncut and unfiltered.
• 2:05
  Speaker 2: Hopefully your phone doesn't ring while it is I I silenced it.
• 2:16
  Speaker 2: That's what I did when I turned the ringer off.
• 2:19
  Speaker 2: It'll vibrate.
• 2:19
  Speaker 2: We give it a while.
• 2:20
  Speaker 2: We're sure fun to watch.
• 2:21
  Speaker 2: We love what we do.
• 2:23
  Speaker 2: We're dreaming every day.
• 2:24
  Speaker 2: We're a man, we're tall, we're strong, we're sweet, but we're telling the truth.
• 2:28
  Speaker 2: Hey, you want to turn it back towards you a little bit, so make it so that less of you is no, that's right, we're right.
• 2:39
  Speaker 2: Yeah, because if we do, it'll show.
• 2:41
  Speaker 2: Yeah, we don't want to show that.
• 2:46
  Speaker 1: Good.
• 3:06
  Speaker 2: Nice.
• 3:07
  Speaker 2: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:12
  Speaker 2: What a podcast this is going to be.
• 3:14
  Speaker 2: I'm excited.
• 3:15
  Speaker 2: You know, two years, two and a half years have gone by.
• 3:20
  Speaker 2: We're a little bit further down the road.
• 3:22
  Speaker 2: You've been doing this now.
• 3:24
  Speaker 2: How many years now?
• 3:26
  Speaker 3: I've been with the company 19 in this role for nine.
• 3:29
  Speaker 2: For nine and so, but every day is a learning experience, right.
• 3:33
  Speaker 2: Oh yeah, I mean, it's like with whiskey and everything.
• 3:37
  Speaker 2: What I find is, as a master distiller, when you first start out the rick houses and everything, now you had a lot of information.
• 3:48
  Speaker 2: You get a lot of information, um and, and so you kind of know what's going on.
• 3:55
  Speaker 2: But now you really are getting to know what's going on.
• 3:58
  Speaker 2: A lot of the you know you're, now that you've done this nine years as far as yourself, your distillate is all coming through, going through.
• 4:05
  Speaker 2: I know some of the single barrels were 10 years there, but that was you know.
• 4:09
  Speaker 2: But overall it's got to be fantastic, right oh, yeah and yeah.
• 4:14
  Speaker 3: Every day is different and you know the way you learn.
• 4:17
  Speaker 3: You know initially it's just you listen, you try to absorb everything, and then, the more you actually start being trusted to go and do things yourself.
• 4:23
  Speaker 3: I think that's where you really start to learn, and there's always a new challenge.
• 4:28
  Speaker 3: There's always something different and we might get into trying new mash bills or trying different things.
• 4:33
  Speaker 3: So it's exciting.
• 4:34
  Speaker 3: It's a great position to be in great company, a great time to be in this industry too.
• 4:40
  Speaker 3: People really want to see what distilleries can do.
• 4:43
  Speaker 3: They're looking for variety.
• 4:44
  Speaker 3: They're looking for something different, something unique, and I think we do a great job with that Well yeah, this is if you haven't been to do a tour here.
• 4:54
  Speaker 1: I think that that's something that on your bucket list, or if you're coming down for a trip or coming up for a trip, whatever it is, you want to come here because just the the landscape of things here, the bourbon is fantastic, but the facility itself is just so nice backdrop to enjoy your bourbon, the spanish influence that's on the buildings and just the looks there's, just it's, it's a great story, it's a great look, uh, and then to be able to uh taste through those things in the tasting room that they set up is so nice, you know, it's just very well laid out, it's a great tour and uh, and to get to go through some of the stuff, it's I I've never been.
• 5:37
  Speaker 1: I've probably been on eight tours here and every one of them I'm always absorbing people, like listening to what they say and everybody loves it.
• 5:46
  Speaker 1: Like the women that come that don't come because they love bourbon, they come because that's their husband's thing that he wants to do, and so they come and they drink it and they're like, well, I actually liked that one, and you're like, oh, wow, that's a win, you know, because they thought they didn't like it at all.
• 6:05
  Speaker 1: They were going to go back to their whatever drink, but they actually enjoyed it.
• 6:09
  Speaker 3: Yeah, the conversion was great, yeah.
• 6:12
  Speaker 2: Yeah, definitely.
• 6:15
  Speaker 2: So we do a lot of tastings and that type of stuff and I find that definitely the four roses brand with women and it's usually that some of the higher rye bourbons that you, that, that you know, as far as the mash bills and whatever, they seem to tend to like that spiciness.
• 6:34
  Speaker 2: That's in that and I've always found, on tastings a lot of times, the husbands will always be really interested in what you brought and they're talking to you beforehand and their, their wives, will be in the, they're going to participate, but they're all together, maybe sipping on some glasses of wine or whatever, but by the end of the night they're amazed that they can drink something higher proof that they're and they like it, because they thought always that it would be too whatever.
• 6:59
  Speaker 2: And they're the ones talking to me while the husbands are talking to themselves afterwards.
• 7:04
  Speaker 2: You know, and it's like I find that this brand you know four roses as a brand is very, um, you're very neutral because there's a there's so much for everybody, but there's the four roses aspect of it.
• 7:16
  Speaker 2: Um, it's, you know, if your wife likes bourbon, it's's a really nice Valentine's Day present because it comes up and there's a lot of marketing towards that.
• 7:27
  Speaker 3: It's a great gift for men on Valentine's Day.
• 7:29
  Speaker 3: Oh yeah, that happens a lot.
• 7:30
  Speaker 3: You split the bottle, I think any palate, whether it's a man, a woman, whomever I think it has its flavor profile and if it speaks to you, it does, whoever you are.
• 7:42
  Speaker 3: And I think it does speak very well because I think it is mild, it's elegant, approachable, yeah, and you can get some of the ones that are high proof and you might not want to start out with those, but for a small batch four oz bourbon, those are great ones for someone who maybe is intimidated by bourbon, just to give a sip before you know it.
• 8:05
  Speaker 2: Well, yeah, I think as far as the whole, the whole spectrum's covered with the brand.
• 8:08
  Speaker 2: If you're a new bourbon drinker, you have your regular, which is fantastic.
• 8:13
  Speaker 2: You know, it's the yellow label, right?
• 8:16
  Speaker 3: uh, it's four roses, bourbon, four rows.
• 8:18
  Speaker 3: It used to be known as yellow label.
• 8:19
  Speaker 3: That was kind of the nickname it had, but we changed the label.
• 8:22
  Speaker 3: It's not very yellow anymore, right, right right.
• 8:24
  Speaker 3: But you can still.
• 8:25
  Speaker 3: I'm not going to correct you.
• 8:26
  Speaker 3: You can call it Yellow.
• 8:27
  Speaker 2: Label.
• 8:28
  Speaker 2: A lot of people still do Right, but that at the same time, is a very approachable bourbon for anybody at the beginning level and it's delicious.
• 8:37
  Speaker 2: I still drink it a lot, especially in the summer months.
• 8:41
  Speaker 3: It I still drink it a lot, especially in the summer months.
• 8:42
  Speaker 3: It's as refreshing as a bourbon can be.
• 8:44
  Speaker 1: And Austin, who I was just with last night at the dinner, commented and he said it's my favorite bourbon.
• 8:51
  Speaker 1: He said he had the pleasure of meeting you at Brandiamo, at the Penthouse, during the Kentucky Bourbon Festival and what a great guy you were.
• 8:59
  Speaker 1: So you know, it's like we talk about when we go around and we meet different people involved in the bourbon world is most people in this industry are approachable and you are extremely approachable and I think that boasts a lot for the brand.
• 9:13
  Speaker 1: You know people have a connection.
• 9:15
  Speaker 1: You know it's kind of like I used to be.
• 9:16
  Speaker 1: I love drag racing and I would go to a drag race and there was certain people you meet and then there was the ones you couldn't.
• 9:22
  Speaker 1: And when you met the one person you followed and you got so excited about that car or that brand and I think that's a lot of bourbon is.
• 9:32
  Speaker 1: People can wrap around it really well because there's a connection.
• 9:36
  Speaker 3: It might be perspective.
• 9:37
  Speaker 3: I just look at myself.
• 9:38
  Speaker 3: I'm a guy who likes bourbon.
• 9:39
  Speaker 3: It just happens to be in this position, so I still look at myself.
• 9:43
  Speaker 2: I'm a guy that likes bourbon just happens to be in this position, so I still have fun with it.
• 9:45
  Speaker 2: I love it.
• 9:46
  Speaker 2: Well, think about that's great lead-in.
• 9:47
  Speaker 2: How did you get in this position?
• 9:50
  Speaker 3: it's a long story, yeah, no, I can abbreviate, I can distill it for you.
• 9:54
  Speaker 3: Um, so my background's chemistry grew up in kentucky, went to the university of Kentucky, had had several jobs, all related to chemistry nothing as exciting as this and in 2005 I was living in Tennessee.
• 10:09
  Speaker 3: I had just gotten married, just bought a house, so we thought our lives were pretty much we're on the path.
• 10:14
  Speaker 3: We had it all figured out, came up and took a tour of Woodford Reserve and at that moment I was like they need chemists.
• 10:21
  Speaker 3: There's science behind this, there's chemistry, there's biology, yeah, and it's like I think I could.
• 10:27
  Speaker 3: I could do this and I would love to do this, and for long.
• 10:31
  Speaker 3: I was actually.
• 10:32
  Speaker 3: The very next day I was applying for a job at what was four roses, but I didn't know four roses.
• 10:38
  Speaker 1: That seemed more appealing than making lawn fertilizer.
• 10:40
  Speaker 1: Huh, oh, just anything else.
• 10:45
  Speaker 3: And you loved bourbon right Growing up you knew what it was In a Kentuckian.
• 10:49
  Speaker 3: Yeah, I knew bourbon.
• 10:50
  Speaker 3: I was even at the point, even before I even considered this, where I was drinking it neat and on the rocks and trying different bottles, different brands.
• 10:58
  Speaker 3: I was really starting my bourbon journey, which there was 10 brands.
• 11:02
  Speaker 1: Yeah, it was really starting my bourbon journey, which there was 10 brands.
• 11:03
  Speaker 3: Yeah, it was really easy.
• 11:04
  Speaker 1: I mean yeah yeah, well, I had all five of you right in my cabinet.
• 11:09
  Speaker 3: Yeah, it was a different world back then.
• 11:10
  Speaker 3: Yeah, that's really how it all started and then came up interviewed, fell in love with the brand all the people, the liquid of course and started out working in quality control, doing doing mostly analysis.
• 11:22
  Speaker 3: I was in the quality department, which really allowed me to work on everything from grains to packaging components and everything in the middle, but always focused heavily on the blending, barrel selections, all that sort of stuff, anything that had to do with the quality of the liquid, whether it was what was coming off the still or what was chill, filtration parameters there, but all of that in between.
• 11:47
  Speaker 3: But, most importantly, I was always really fascinated with bringing the different recipes together, selecting the right batches to make a flavor profile, make it consistent or unique, and it kind of grew from there.
• 11:58
  Speaker 3: And because I won't go into the whole history, but when I started we had just come back to the United States as a straight bourbon whiskey Right at that point yeah, I was talking about getting on the ground floor.
• 12:10
  Speaker 3: So when I started there were just a handful of people working in management.
• 12:58
  Speaker 3: Sales and marketing was one person.
• 13:02
  Speaker 3: She was hired about two months before I was.
• 13:04
  Speaker 3: I was one of two people in the quality department we didn't have.
• 13:07
  Speaker 3: We were just starting out, essentially in the United States, so there was a lot of opportunity for me as the company grew to pitch in, learn from me and some of the best in the industry.
• 13:18
  Speaker 2: But you still were selling in Japan, right, yes, right.
• 13:22
  Speaker 3: Okay, so I was selling a lot in Japan, a lot in Europe, but in the US we were relatively unknown and the people that did know us knew us as a blended whiskey, because that's what we've been since the 50s on the shelves, and not a very good one.
• 13:34
  Speaker 1: So we kind of had to fight that battle to break that and then come out with something that people were yeah, so we actually started out in a whole, like we weren't have a good reputation.
• 13:49
  Speaker 3: So we really.
• 13:50
  Speaker 3: It makes me more proud of how far we've come from that small team to where we are now and everything that everyone's done in the last 20 years to overcome that image.
• 14:02
  Speaker 1: When the original, when this first, this transition took place, how many different recipes or bottles were you producing?
• 14:13
  Speaker 3: We've always done the 10.
• 14:14
  Speaker 3: Well, as far back as even Al Young could remember, we were doing the 10 recipes here and when I started, we had Four Roses bourbon and we had single barrel.
• 14:27
  Speaker 3: That was it.
• 14:28
  Speaker 3: In the US market we did have two Japanese-only exports and we still have today the Black Label and the Super Premium, but that was it.
• 14:36
  Speaker 3: We had those four SKUs In 2006,.
• 14:39
  Speaker 3: We came out with Small Batch In 2007,.
• 14:42
  Speaker 3: We did our first limited-edition Single Barrel.
• 14:44
  Speaker 3: We did the Jim Rutledge 40th anniversary In 2008,.
• 14:47
  Speaker 3: We did the first Rutledge 40th anniversary 2008.
• 14:48
  Speaker 3: We did the first small batch, limited edition.
• 14:50
  Speaker 3: We called it mariage.
• 14:51
  Speaker 3: I did that 2008, 2009, 2010.
• 14:54
  Speaker 2: We rebranded it as small batch so early on when you were doing the, when you were, you know, you before you were the master distiller.
• 15:03
  Speaker 2: How much of it were you working with Jim and whatever to produce these batches were you?
• 15:10
  Speaker 2: Was it because the team was so small at first that you all were just right there all the time tasting and analyzing and doing everything to come up with what it's?
• 15:19
  Speaker 3: pretty accurate.
• 15:20
  Speaker 3: Yeah, we were just small team getting a lot done.
• 15:23
  Speaker 3: It was a little easier than because the sales in the us and it wasn't the pace that it is not Not the pressure, but that was it, it was.
• 15:30
  Speaker 3: We were all in that building up the hill.
• 15:32
  Speaker 3: Everyone was production.
• 15:34
  Speaker 3: The distillery manager at the time was Al Young.
• 15:37
  Speaker 3: He was in this building but for the most part everyone was up in that room with a sensory lab.
• 15:42
  Speaker 3: So we've moved since then.
• 15:44
  Speaker 3: But yeah, jim was right down the hall.
• 15:46
  Speaker 3: J then, but yeah, jim was right down the hall.
• 15:52
  Speaker 3: Joda, the guy that hired me, who is still with Kieran.
• 15:54
  Speaker 3: He's the master blender for Fujiko Tenba.
• 15:55
  Speaker 3: He was kind of my trainer as far as blending and batch selection, that sort of thing.
• 15:56
  Speaker 3: John Ray he was chief engineer and then he was the chief operating officer.
• 16:02
  Speaker 3: He was, he was there.
• 16:04
  Speaker 3: so I'm working with all these guys yeah under one roof and it was, yeah, the information, the, the training, the knowledge, it was all right there under one roof.
• 16:13
  Speaker 3: So I was fortunate to be there, you know, be involved in, you know every step of everything we did because and then everyone needed help because we were so small and we were growing so fast- so you're's just something that you've been a part of.
• 16:27
  Speaker 2: It's just part.
• 16:28
  Speaker 2: Every bit of this place has you as much as it does everybody else, because you were just there from the start.
• 16:34
  Speaker 2: Yeah, yeah.
• 16:36
  Speaker 3: You can walk around.
• 16:37
  Speaker 3: You were talking about it earlier up at the visitor center.
• 16:39
  Speaker 3: Everyone's really happy.
• 16:41
  Speaker 3: Everyone loves it here.
• 16:42
  Speaker 3: Everyone loves the brand.
• 16:43
  Speaker 3: Everyone's really happy, Everyone loves it here.
• 16:45
  Speaker 3: Everyone loves the brand.
• 16:45
  Speaker 3: There's a lot of camaraderie and just pride in what we're doing, what we've done, what we're doing now and what we're going to continue to do as far as growing the brand.
• 16:53
  Speaker 1: It's a positive environment the whole bourbon industry really is.
• 16:56
  Speaker 1: Oh yeah, absolutely.
• 16:57
  Speaker 1: That's probably why I enjoy my Fridays coming down here.
• 17:01
  Speaker 1: So much is because I leave recharged.
• 17:03
  Speaker 1: It's like everything's good.
• 17:05
  Speaker 1: You don't have to worry about broken stuff and you do when something doesn't break.
• 17:09
  Speaker 1: You know it doesn't work the way it's supposed to, but for the most part people they only see the good you know, they taste the good which this leading into that?
• 17:18
  Speaker 1: Yeah, Holy crap.
• 17:20
  Speaker 2: I haven't tasted it yet.
• 17:21
  Speaker 2: What are we?
• 17:22
  Speaker 3: tasting.
• 17:22
  Speaker 3: We're tasting this year's limited edition small batch and normally I don't go high to low, but since you guys were talking about it before we started, I thought I'd pour this one.
• 17:31
  Speaker 3: When I say high, it's 108.2 proof, and this is as you know.
• 17:35
  Speaker 3: We do this every year.
• 17:36
  Speaker 3: It's really a combination of some of the very best batches that I sent sign every year, starting about this time each year I start putting together different or going to those batches that are set aside and start doing test blends, come up with something that's just original and fantastic.
• 17:51
  Speaker 3: So that was last year's.
• 17:53
  Speaker 3: That one is a combination of four different recipes, two batches of three recipes but four batches.
• 18:00
  Speaker 3: So two OBSV batches, one that was 20, one that I think was 12, and then OESF batch.
• 18:08
  Speaker 3: I apologize if anyone doesn't know, I know you guys know the codes, but OESF, the one that creates a little bit of mint, that herbal character that's in there as a 16-year-old, and some OESK 15-year-old so did a lot of test ones, came up with those, the right proportions, and this was the result.
• 18:25
  Speaker 1: So my nose immediately, which is one of my.
• 18:26
  Speaker 1: Some people probably don't nose and like it as much, but I love a oak smell like it's come out of the barrel.
• 18:33
  Speaker 1: That is one of my favorite notes.
• 18:35
  Speaker 1: If it makes it into the bottle like that, I love it because it usually doesn't like when you do a barrel thief, you get it because it's there, but a lot of times out of the bottle you don't get that you lose that exactly warehouse note and this as soon as I put it to my nose, I'm like oh, there's that sweet oak like aged oak, but you said it's got a 20 year o in it.
• 18:53
  Speaker 1: Uh, v or v, yeah, but that's probably part of that.
• 18:57
  Speaker 1: Is that aged yeah?
• 18:58
  Speaker 3: it's just in there at seven percent, but that was just the right amount to kind of.
• 19:00
  Speaker 3: It doesn't overpower it, no, but when you're sipping it you can taste.
• 19:04
  Speaker 2: You know there's something in there that's like antique yeah, that's, it's a 20 year old, well, and that's and that.
• 19:10
  Speaker 2: So this is something.
• 19:12
  Speaker 2: What would you say extra for when you're making these batches, you're not dealing with the 10 and 11.
• 19:20
  Speaker 2: You have the grand scope of something, because OBSV at 20 opposed to it at 10, it wouldn't even be a comparison with that extra aging that it has on it right?
• 19:34
  Speaker 3: Right With 10 more years.
• 19:36
  Speaker 3: Sometimes you can't even tell what the original recipe was.
• 19:39
  Speaker 3: The barrel has such an influence, yeah.
• 19:42
  Speaker 2: Now to get those older barrels.
• 19:44
  Speaker 2: That's a skill that you can only develop by being in the industry.
• 19:48
  Speaker 2: It's because the influence of that barrel you're testing all along and I've talked to many distillers and it's like it can change from month to month or it can even change.
• 20:02
  Speaker 2: You know, like I was talking about we were talking about Rye rise and how I don't I like them, the minty, the chocolatey, not the more of the you know, dill kind of thing.
• 20:12
  Speaker 2: But it's up to the distiller, because I was talking to him and he's like, well, one month it's dill and the next month it's mint and the next month it's mint chocolate and then it's back to dill.
• 20:23
  Speaker 2: So it can change so much.
• 20:25
  Speaker 2: It's a moving target.
• 20:26
  Speaker 2: Well, and then and then that's something I have we haven't talked about so what do you do when you hit the target?
• 20:32
  Speaker 2: How fast do you have to get it out of that barrel and into the container so you don't run into that changing?
• 20:38
  Speaker 2: Or is it that?
• 20:39
  Speaker 2: Does that target move that quick or does it?
• 20:42
  Speaker 2: It moves?
• 20:43
  Speaker 3: I don't know.
• 20:43
  Speaker 3: It's not like I'm picking up the phone and saying get that barrel.
• 20:46
  Speaker 3: It's not like that.
• 20:48
  Speaker 3: That would be rare.
• 20:49
  Speaker 3: But it's rapid enough that all these cabinets.
• 20:52
  Speaker 3: The reason we have so much space here is because any given sample is really only good as a representative sample, for test blends or whatever, for three to six months.
• 21:01
  Speaker 3: You get a little more time in the winter right over the summer.
• 21:11
  Speaker 3: If there's a sample that was pulled in march, I'm not going to use that to do a test blend in august.
• 21:14
  Speaker 3: Um, so it it does move a lot and um, it's one of those things you kind of learn you realize that you have enough samples here that you could actually do a batch of the test blends.
• 21:22
  Speaker 2: You could call it the expired test blend and sell it in the gift shop as a special yeah.
• 21:26
  Speaker 2: It's the.
• 21:30
  Speaker 3: Four Roses, infinity, it's the.
• 21:32
  Speaker 2: Olive Brent's test blends.
• 21:33
  Speaker 2: That went a little bit too far, yeah, I think people would weep if they saw how much sample.
• 21:40
  Speaker 2: We don't just pour it down the drain, we take it, put it back in slurry for drains and all well I, I know that, um, some people like, if we're doing a thieving and you drip some, they're like acting like you're wasting the whiskey I'm like you haven't been.
• 21:58
  Speaker 3: I'm a messy thief russ.
• 21:59
  Speaker 1: Yeah, it's a messy job.
• 22:01
  Speaker 1: So nash asked if, uh, of the 10 recipes, brent, what was your favorite?
• 22:06
  Speaker 1: If you have, one.
• 22:07
  Speaker 3: Uh, I don't.
• 22:08
  Speaker 3: Just I try never to speak in absolutes because there's always an exception, sure, and it's not like I could just say this is it.
• 22:14
  Speaker 3: But you asked me like seven and eight year probably, obsv.
• 22:18
  Speaker 3: Um nine to eleven year.
• 22:21
  Speaker 3: That's kind of open, like when I do barrel selections.
• 22:23
  Speaker 3: I do them blind too.
• 22:25
  Speaker 3: I can pick any of the recipes.
• 22:28
  Speaker 3: Once you get out to like 14, 15, 16 years.
• 22:32
  Speaker 3: I tend to lean towards, in general, the Vs and the Ks like OESV, oesk and you can look at like any limited edition.
• 22:40
  Speaker 3: They're always going to have at least one of those in there as one of the base components.
• 22:44
  Speaker 3: I think those age very well.
• 22:45
  Speaker 3: I just like their elegant, mellow, easy to drink.
• 22:49
  Speaker 3: It depends on my mood too.
• 22:51
  Speaker 3: Sometimes I want a really bright, berry-forward Q made with some rye.
• 22:57
  Speaker 3: So the high rye OBSQ.
• 22:58
  Speaker 3: In general, I would say maybe there's not one.
• 23:03
  Speaker 3: In general, I would say maybe there's not one, there's not one.
• 23:05
  Speaker 1: So if you're just going to sit down and drink if you didn't pick a single barrel?
• 23:08
  Speaker 1: Is there one of the others that you go to?
• 23:13
  Speaker 3: Yes, actually, small batch selectors.
• 23:16
  Speaker 3: I lean more towards that one if I'm in a private selection or a limited so it, if I remember.
• 23:22
  Speaker 1: I haven't drank it in a little while, but it's got a little more of a spice note to it.
• 23:28
  Speaker 1: It does.
• 23:28
  Speaker 1: Yeah, so is that because?
• 23:29
  Speaker 1: Does it have?
• 23:30
  Speaker 1: Is k doing that?
• 23:31
  Speaker 1: What's, what's that makeup that gives it that?
• 23:33
  Speaker 3: there's some k in there.
• 23:34
  Speaker 3: It is high rye, so there's more rye in that one than standard small batch.
• 23:39
  Speaker 3: Um small.
• 23:40
  Speaker 3: The regular small batch is 50, 50 high rye, low rye, but this one I think the magic in that is a combination of the three yeast strains, the F and the V.
• 23:49
  Speaker 3: The F it's kind of spicy, it's more herbal and it kind of has some rye-like characteristics.
• 23:57
  Speaker 3: The flavor map in my mind is in that same family as rye flavors.
• 24:01
  Speaker 3: You get some mint, some clove and you take that, combine it with a V.
• 24:06
  Speaker 3: You get a really unique fruit-mint combo and you throw in that K with that and the high rye and I think that brings in the spice and the fact that it's 104 proof, non-shell filtered.
• 24:18
  Speaker 3: I think you get that extra dimension of richness and you already get that with F and V v.
• 24:22
  Speaker 3: I think those two strains really have the most viscosity, the, the richest mouthfeel and longest finish.
• 24:28
  Speaker 2: So you add all those together and that's kind of where you get that, that spice and that so on your palate, if they bring in the 10 recipes, do you pretty much know the recipes on your palate, like you're like, I know that one, I know blind.
• 24:41
  Speaker 2: No, no, but just when they're bringing them in the familiarity.
• 24:45
  Speaker 2: I'm not talking about trying to trick you, because anybody, if you're trying to trick somebody, there's always barrels or things that can trick you.
• 24:53
  Speaker 2: But overall, when you're tasting you recognize each one's profile, right?
• 24:59
  Speaker 3: I'll tell you it's a lot easier in here, and in here it's usually like 20% and I'm looking at everything in this environment, but it's never easy.
• 25:07
  Speaker 3: And like barrel selections people ask me that all the time.
• 25:11
  Speaker 3: When I go in and do a barrel selection, I do it blind, like everybody else, and feel like, do you know all these?
• 25:15
  Speaker 3: Like no, no, if I ever sat down and tried really hard, and I'll sometimes be like oh, that's a Q, for sure, that's an F.
• 25:22
  Speaker 3: And they're oftentimes like that wasn't an F, oh, that wasn't a Q.
• 25:27
  Speaker 3: And sometimes it's kind of obvious, but oftentimes like I don't know, that could be a K, it could be a V.
• 25:35
  Speaker 2: And again, that's part of that too.
• 25:38
  Speaker 3: That's part of it too.
• 25:40
  Speaker 3: When you start getting out to 9, 10, or 11 years, the barrels, that wood, all that oak influence is going to have in many cases, more to say about that flavor than what the original recipe was Right.
• 25:50
  Speaker 3: Sometimes they come together just great.
• 25:51
  Speaker 3: It's like wow, that oak is still coming through, that is so rich and fruity, even though it's 11, 12 years old, and it's really that's what you're looking for.
• 26:00
  Speaker 2: Right are right.
• 26:00
  Speaker 2: I mean overall for the barrel to have that influence, but also the distillate to still be there.
• 26:05
  Speaker 2: Yeah, and so for for myself, there's a couple flavors that I that now that I taste so many different ones that I that I'll pick up on, but for for the most part, when it, when you're going blind, that's really it's tough.
• 26:20
  Speaker 2: I mean it's not especially barrel strength.
• 26:21
  Speaker 3: When you're going through all 10 barrel selection, you know it's like an hour by.
• 26:23
  Speaker 3: It's not like a barrel strength.
• 26:24
  Speaker 3: When you're going through all 10 barrel selection, you know it's like an hour by the time we pour and everything.
• 26:28
  Speaker 3: I'm with some groups that are like 20 minutes.
• 26:31
  Speaker 3: They're done.
• 26:31
  Speaker 3: I'm like I'm on sample five Cause I'll sip Yep.
• 26:34
  Speaker 1: Take some time, drink some water and kind of come back and see if you got the right nose.
• 26:39
  Speaker 2: The state of Ohio does the picks with the different distilleries.
• 26:44
  Speaker 2: They're not looking for individual barrel taste, they're just looking that the barrel's good.
• 26:49
  Speaker 3: That's it.
• 26:51
  Speaker 2: I mean they want no mistakes, you know what I mean.
• 26:53
  Speaker 2: It's just a good barrel, because they know the whole state.
• 26:59
  Speaker 2: They're not picking for themselves or for particular customers, right right, it's the whole state, that's every palate that exists in the state of Ohio.
• 27:07
  Speaker 2: That makes it easy.
• 27:09
  Speaker 2: Yeah, so when they're picking, you know, they know that, oh, that's good, that's good.
• 27:12
  Speaker 2: All of a sudden you know they're just picking the barrels and you know when you go on a barrel pick for your group, you're trying to pick a flavor and you're trying to pick barrel.
• 27:27
  Speaker 1: You might not all agree, right, that's true could get ugly.
• 27:28
  Speaker 1: So, like age-wise you know, I know we don't talk about that a lot on these because they just don't.
• 27:30
  Speaker 1: They're not plastered all over the bottle but what typically is like an age range of something in the select.
• 27:34
  Speaker 3: So it's six and seven year old barrels.
• 27:36
  Speaker 3: Okay, I try to keep it about evenly split.
• 27:38
  Speaker 3: Um, occasionally they're.
• 27:40
  Speaker 3: They're having a few batches that crept into eight on that one couple of f's, fs, but for the most part that's what all the test blending is for to make sure that we don't deviate from that original flavor profile.
• 27:49
  Speaker 3: And I know if you start creeping up or use too much eight it can start to deviate.
• 27:56
  Speaker 1: But six and seven, six and seven, six and seven is what you have, yeah.
• 27:59
  Speaker 3: A single barrel.
• 27:59
  Speaker 3: The age can vary a little bit more on that, because it's not a range.
• 28:04
  Speaker 2: It is what it is it's either a 7, 8, or a 9-year-old barrel.
• 28:07
  Speaker 3: The majority of them now are in the 8 range, but we do 9-year-old, sometimes 7-year-old, and then it's just kind of pulling it when it's ready and you have that variability from barrel to barrel.
• 28:17
  Speaker 3: And then you have variability.
• 28:18
  Speaker 3: You might go to one shop, buy this one, go across town.
• 28:22
  Speaker 3: This one might have been seven years, eight months, the next one might be eight years, four months.
• 28:26
  Speaker 3: Two different barrels, two different batches.
• 28:27
  Speaker 3: A little different.
• 28:28
  Speaker 3: A little different.
• 28:29
  Speaker 3: Yeah, I try to keep them between the lands.
• 28:34
  Speaker 3: There's definitely more variability.
• 28:37
  Speaker 1: You can't control that?
• 28:37
  Speaker 3: No, because the only way you're going to do that is, by blending them all together and saying okay, they're all the same.
• 28:46
  Speaker 1: And together and saying okay, they're all the same.
• 28:47
  Speaker 1: Exactly, and I think that's what people like about a lot of herbans is they want it to be a little different.
• 28:49
  Speaker 1: There's different types of drinkers.
• 28:51
  Speaker 1: There's the people that buy the same bottle every time and they drink it in a week.
• 28:54
  Speaker 1: And then there's the people that I want to try that, I want to try that and they want different flavors, so they buy.
• 28:59
  Speaker 1: I guess you could say you're a collector.
• 29:01
  Speaker 1: I guess you could say you're a collector.
• 29:03
  Speaker 1: I feel like we're collectors.
• 29:04
  Speaker 1: We collect bottles, we drink them and then, holy crap, I forgot about that bottle.
• 29:08
  Speaker 1: Six months later you go back to it and it's like wow that's really good.
• 29:12
  Speaker 2: So, okay, the small batch you're talking about trying to keep the flavor profile consistent.
• 29:17
  Speaker 2: Yes, so there's a fruity aspect to it, okay, compared to your small batch, which is more of the brown sugar and that rich.
• 29:28
  Speaker 2: But and I contend that the bourbon industry here in Kentucky is a friend, not that you want, but when it comes to global warming and it getting warmer, it's been fantastic for this industry because I think even some of the bottom shelf bourbons have the increase of the flavor and the richness and the bodies of it all has been going up, like if you take something and and so the same thing when you're doing this blend a lot of times to do.
• 30:04
  Speaker 2: When you're doing a blend correct, there's some barrels that you use that you would never do a single barrel with, but you need them in the blend.
• 30:12
  Speaker 2: So because it might be too sweet or it might be this, and then you know which barrel to pull, that you tasted that or too spicy, so you add a bland barrel, right, that's kind of how it works.
• 30:21
  Speaker 2: Are you getting more, less of those medium kind of barrels, average barrels, and more of the better tasting because of the of that which then adds to the richness of bourbon?
• 30:34
  Speaker 2: Has that been evolving?
• 30:36
  Speaker 2: Do you find that?
• 30:37
  Speaker 3: I think we're always trying to continuously improve consistency in the distillery and just the practice we employ out there.
• 30:46
  Speaker 3: We try to always improve, so I do think the consistency and the overall quality always it had already been improved a lot.
• 30:56
  Speaker 3: I know when I started tasting some of the batches that were pre-gyms like we were already on the improvement side of things at that point, Like you were a whole lot to the process.
• 31:06
  Speaker 1: Now I know what people are talking about.
• 31:07
  Speaker 3: Yeah.
• 31:08
  Speaker 3: So I think, as opposed to like saying it's a little warming or anything else and there may be other variables at play, but I think a it.
• 31:15
  Speaker 3: I mean I do see like consistency and the overall quality has continued to improve.
• 31:20
  Speaker 2: Yeah I mean I just to find some of the, just the regular bourbons that are out there and you like drink it and I've.
• 31:26
  Speaker 2: You know, in the five years I've been doing the podcast, when I used to take some of the, they weren't as these are holding up a lot better than they would.
• 31:34
  Speaker 2: I remember you know they were more like, oh, that would be okay, just drinking, you wouldn't want to taste.
• 31:38
  Speaker 2: And all of a sudden you revisit it and all of a sudden it's like, wow, there's a lot there now.
• 31:44
  Speaker 3: So all right.
• 31:45
  Speaker 3: It's true the whole industry, like I think there are a lot more resources to troubleshoot, to train folks like when I started you learned on the job, there wasn't a resource out there to you could Google some things, but you had to actually work at a distillery to learn something.
• 31:58
  Speaker 3: Now there's a lot more research, a lot more sharing of information.
• 32:01
  Speaker 3: Well, we've always shared information A lot more information to share.
• 32:03
  Speaker 3: So I think everyone has kind of improved their practices across the board and if you're a new guy coming into the category now, you have resources.
• 32:13
  Speaker 3: I remember back in 2008, 2012, even before I was in this role, we would have people come on tour or call us up.
• 32:23
  Speaker 3: They were starting distilleries back when you didn't have courses, you didn't have moonshine, you didn't have opportunities.
• 32:29
  Speaker 3: People would come in and just sit down.
• 32:31
  Speaker 3: If Jim wasn't around, they'd sit down with me and just beat my brain and ask no, and we were happy to do it.
• 32:36
  Speaker 1: It was like, okay, yeah, somebody's interested.
• 32:38
  Speaker 3: Yeah, it was fun to talk to somebody that was, you know, interested, wanting to know things like you know, set temperatures and pitch rates and just things that you know.
• 32:45
  Speaker 2: You don't it's not the tour script.
• 32:47
  Speaker 3: You know things that were like okay, if you're wanting to look at, you know how important is Cleveland.
• 32:51
  Speaker 3: This instillery, what kind of?
• 32:52
  Speaker 3: Why do you use?
• 32:53
  Speaker 3: You use whatever, but uh, I don't even know how to draft air but no, but you're talking about just like that's.
• 33:00
  Speaker 2: That's what.
• 33:01
  Speaker 2: What's great about you is that you love the whole process of making bourbon, from start to finish, and you understand it from a chemical compound.
• 33:10
  Speaker 2: I mean, when you're dealing with the barrel and all the that from chemistry is is crazy.
• 33:15
  Speaker 2: Everybody knows all the different compounds of wood and then you kind of start to understand how those interact.
• 33:22
  Speaker 2: I mean, it's very important that you use white oak because it has a bonding agent so the barrels don't leak.
• 33:27
  Speaker 2: There's, I mean, there's so much that goes into it.
• 33:29
  Speaker 2: But then there's the flavor aspect.
• 33:30
  Speaker 2: But that always comes through with you.
• 33:32
  Speaker 2: Whenever you're with you, you can tell you're just a bourbon fan, love it, yeah.
• 33:36
  Speaker 3: And let me just say you don't have to know that science to make a whiskey.
• 33:38
  Speaker 3: But it's fun If you look fundamentally at how we're doing things or how any other major distillery is doing things, it's still 99.9% the same as it was 50 years ago, other than like process controls.
• 33:49
  Speaker 2: They didn't have software.
• 34:04
  Speaker 2: But the consistency is really what's changed.
• 34:05
  Speaker 2: But fundamentally, everyone's doing it the same way, but don't you?
• 34:07
  Speaker 2: The one thing I think the whole industry that changed was the bourbon drinkers are so much more acceptable.
• 34:10
  Speaker 2: It used to be 50 years ago, or even.
• 34:11
  Speaker 2: Whatever was.
• 34:12
  Speaker 2: Consistency was the most important thing, because it was the hardest thing to get.
• 34:14
  Speaker 2: Once you actually were able to achieve that.
• 34:18
  Speaker 2: What brought the whole industry back was inconsistency, because people get to taste so many different.
• 34:21
  Speaker 2: They want that.
• 34:22
  Speaker 2: You know, you want that's those 10 recipes, you want that.
• 34:25
  Speaker 2: That's what keeps you coming back.
• 34:26
  Speaker 2: It's not the same, but forever.
• 34:28
  Speaker 2: They were just trying to make it taste the same.
• 34:30
  Speaker 2: That was like almost impossible to do.
• 34:32
  Speaker 3: Right, yeah, it's so difficult because by nature, by design, by regulation, it's going to be inconsistent.
• 34:40
  Speaker 3: You can't add anything to it, you're at the mercy of the grains, the weather, fermentation.
• 34:45
  Speaker 3: There's so much that goes into every barrel that it's not going to be consistent, no matter how hard you try.
• 34:50
  Speaker 1: So I know we're going to end here in a minute, I know we're going to end here in a minute, but before we end, you just talked about it.
• 34:55
  Speaker 1: Can you point that out?
• 34:57
  Speaker 1: But you just kind of hit on it and I wanted to kind of close with that.
• 35:00
  Speaker 1: Okay, so you're constantly, you know people looking for different things.
• 35:04
  Speaker 1: So they're out there, they're trying Four Roses, they're going through the 10 different makes, they're doing all that.
• 35:13
  Speaker 1: But now you've got some new product that you're working on.
• 35:17
  Speaker 1: So can you talk about that a little bit?
• 35:20
  Speaker 1: I'd love to.
• 35:21
  Speaker 3: Two things that are really exciting right now.
• 35:24
  Speaker 3: One and it's exciting going to actually see a product for at least six, if not seven or eight years.
• 35:29
  Speaker 3: We're doing trying two new mash bills.
• 35:31
  Speaker 3: Started that in spring, so you know we've got the B mash bill and the E mash bill.
• 35:34
  Speaker 3: We've gone up on the rye for one mash bill and down on the rye for another, so we're sort of widening that range of flavor we get from the grains.
• 35:41
  Speaker 3: We're doing that with all five yeast grains, so we'll have a lot of variety.
• 35:44
  Speaker 3: Don't know exactly what we're going to do with that yet because it's only the oldest ones, like six months.
• 35:50
  Speaker 3: But something that's more immediate is we're talking about private selection, the 10 different recipes giving people the opportunity to try all of the core of what makes all this bourbon so unique and so different.
• 36:01
  Speaker 3: So we're expanding standard single barrel.
• 36:04
  Speaker 3: So the 100 proof, same age, same age, 9 year old to other recipes.
• 36:09
  Speaker 1: So tell somebody, because this is something I'm not even sure that I know.
• 36:12
  Speaker 1: Okay.
• 36:17
  Speaker 3: How do I know what recipe that is?
• 36:17
  Speaker 3: Okay?
• 36:18
  Speaker 3: So this one, if it's this label, it's not the gold metallic, it's 100 proof, it's always OBSB.
• 36:21
  Speaker 3: Okay, that's high rye mash, built 35% rye and the VE strain, which is the delicate fruit yeast.
• 36:26
  Speaker 3: So this isn't going anywhere.
• 36:27
  Speaker 3: This is going to be on shelf every year, okay, but every year you're going to have three new recipes outside of this one to compare or maybe find out which is your favorite, so you'll be able to get an OBSK or an OBSK, exactly Okay, yeah, hey, obsk isn't for next year yet.
• 36:43
  Speaker 3: Right, I know that's your favorite.
• 36:44
  Speaker 1: All right, obsk, I'll stick with the single barrel proof, so I'm okay with those.
• 36:49
  Speaker 2: Oh, I get enough of the OBSK.
• 36:51
  Speaker 2: I can find them.
• 36:52
  Speaker 1: That I can find them.
• 36:53
  Speaker 1: That's the ones I stock up on.
• 36:55
  Speaker 2: That's one of my favorites too.
• 36:58
  Speaker 1: I like trying them because you do get it.
• 36:59
  Speaker 2: We came down that Friday and we went to the bottle shop and we were just running around and there was your OBSK at the bottle shop and we're just like, oh, I'm in Two years ago at Kentucky Bourbon Festival.
• 37:11
  Speaker 1: You set up that Friday morning and, if you remember, you had a line galore and you did not have an OBSK.
• 37:17
  Speaker 1: I think it was an O, it might have been a V it was your barrel pick.
• 37:21
  Speaker 3: I've got it at home.
• 37:22
  Speaker 3: I remember the pick they run together it was not my typical OBSK or OESK.
• 37:27
  Speaker 1: and I remember getting it and Jeff's like, is it OBSK?
• 37:30
  Speaker 1: I'm like no, and he's like oh darn.
• 37:37
  Speaker 1: I'm like well, don't say darn because you can't get any, because he's out so.
• 37:38
  Speaker 1: But I remember opening that bottle and it was still like oh my gosh, this is really good.
• 37:42
  Speaker 2: What we found is if you're involved with it, like you're picking what you're picking.
• 37:47
  Speaker 1: I'm drinking it.
• 37:48
  Speaker 1: I'm drinking it, I mean my very first bottle before I was even.
• 37:51
  Speaker 2: I came here on a bus tour and we just did a tasting.
• 37:54
  Speaker 2: But I looked at the bottle and there's still this much left, but it was a pick that you had done in 2019.
• 38:00
  Speaker 2: That was just for the gift shop that I picked up.
• 38:03
  Speaker 2: So I was just like I knew you before.
• 38:05
  Speaker 2: I knew you yeah.
• 38:08
  Speaker 1: Yeah, this is a.
• 38:11
  Speaker 2: Yeah, definitely Single barrels.
• 38:12
  Speaker 1: Definitely has a little bit more of a fruit nose to me.
• 38:16
  Speaker 3: Mm-hmm.
• 38:16
  Speaker 3: Yeah, Single barrels Definitely has a little bit more of a fruit nose to me, yeah, and rye this one to me.
• 38:19
  Speaker 3: Most barrels, there's always variation.
• 38:20
  Speaker 3: Rye is always the dominant note.
• 38:22
  Speaker 3: I get both of those in the palate, but also that fruit.
• 38:28
  Speaker 2: For me it's somewhere between, depending on the barrel, apricot or pear, Although on the front of that one.
• 38:32
  Speaker 2: I pick up like in the front palate, it's like a really, really nice cinnamon flavor before it hits, that's got a really nice.
• 38:42
  Speaker 1: Oh man, that's got great taste.
• 38:44
  Speaker 1: The man knows what he's doing.
• 38:46
  Speaker 1: I mean, but the fruit is not the same on the palate as it is on the nose.
• 38:50
  Speaker 1: No, I agree, this nose is got a.
• 38:53
  Speaker 1: Like you said, pear, I'm digging that nose, but the flavor is different.
• 38:58
  Speaker 2: I don't know if there's brown sugar.
• 38:59
  Speaker 2: The sheets don't match.
• 39:00
  Speaker 2: The sheets aren't matching the bedspread on this one.
• 39:03
  Speaker 2: Cinnamon is in there, but it's got a much more and then the finish on this one is more like the although the front you got the cinnamon and then now you pick up that fruity, almost like a this one almost has like a fruit, a mixed fruit, going on, and then the end has that nice, it's the oak.
• 39:23
  Speaker 2: And then it just stays right there on the length of that.
• 39:29
  Speaker 2: What's even more fun about it?
• 39:31
  Speaker 1: this is available pretty much everywhere.
• 39:33
  Speaker 1: You can buy this on the shelf in just about every store and you hear people like I was saying that, start out with one.
• 39:39
  Speaker 1: And then they're like oh, I really like this one.
• 39:41
  Speaker 1: And you tell them you're like well, if you like that, the barrel proof ones are really going to open you up, but that is a that's a fantastic product.
• 39:48
  Speaker 3: Yeah, and so this is that's kind of the shelf.
• 39:54
  Speaker 3: Uh, they're not available overseas, it depends on the retailers.
• 39:57
  Speaker 3: So the idea behind the expanding this single barrel collection is you can have this and then on the shelf, next it will be.
• 40:03
  Speaker 3: You know, this year, right, should an oeso, next year oeso, osk and obsf and you take those side by side, you can really pick out from that o.
• 40:12
  Speaker 3: I'm excited about it.
• 40:13
  Speaker 3: Yeah, that f is an for me.
• 40:14
  Speaker 3: It's got that herbal mint characteristic, it's the high rye, so I picture that one's an extreme Of all of our flavors.
• 40:21
  Speaker 3: I think that is on one corner and I think OESO is on the other corner.
• 40:24
  Speaker 3: The soft, the deep, rich fruit, the low rye mash bill, which in that case I think it's higher corn.
• 40:30
  Speaker 3: It has a little more sweetness and more sweetness, and so those are two of them in OSK which I love.
• 40:37
  Speaker 3: So those are the.
• 40:38
  Speaker 1: OBSV.
• 40:38
  Speaker 1: I'm excited about this.
• 40:38
  Speaker 1: I'm excited about it.
• 40:39
  Speaker 1: So how will you be able to tell when you walk into a store?
• 40:40
  Speaker 1: How am I going to tell?
• 40:41
  Speaker 1: Because these don't say OBS, no, they just say NS.
• 40:45
  Speaker 1: So what's the secret to put it around?
• 40:48
  Speaker 1: So that will be relatively easy.
• 40:50
  Speaker 3: I don't know if we'll have any OBSV on the original I have to look at the labels again but the new collection, like the other nine recipes, the different color labels, the red label, and we'll have the recipe right here.
• 41:01
  Speaker 3: Oh, okay.
• 41:02
  Speaker 3: And then we'll have tasting notes on the back, like simple tasting notes, like oh, we'll be like you know, rich fruit delicate.
• 41:07
  Speaker 1: That's a great idea, because then somebody who picks it up and doesn't kind of needs my palate, Exactly Because right now they may or may not have any clue what's going on you see, for a lot of people.
• 41:17
  Speaker 3: Some people are like they want to know all about it, they dig in, they understand it.
• 41:20
  Speaker 3: I feel like I don't care about the details of it, and so the taste notes are there and as long as they can try it and it gives them an idea of maybe what to try.
• 41:31
  Speaker 2: Did it take for you to get to the point where?
• 41:35
  Speaker 2: Why did that go out?
• 41:39
  Speaker 2: Did we just is?
• 41:41
  Speaker 2: It paused yeah, can you just go see it like the battery you got here.
• 41:46
  Speaker 2: Just what?
• 41:47
  Speaker 2: Hold on, we're finishing up anyways oh yeah, before 50 yeah.
• 41:51
  Speaker 3: I say as long as I 'm up to, or 430, we're good, okay, I think it is dead.
• 41:55
  Speaker 1: My phone died.
• 41:56
  Speaker 1: Well, it's not doing anything, locked up.
• 41:59
  Speaker 2: There you go, all right, so we're still on this, we're off of Facebook, but that's fine.
• 42:04
  Speaker 2: So to finish up just real quick, how long did it take you when you had to start?
• 42:12
  Speaker 2: All the letters had to like I know you're a chemist, but still they had to be kind of like swirling around.
• 42:24
  Speaker 2: When did you like?
• 42:25
  Speaker 2: You know?
• 42:25
  Speaker 2: You know, I've just done a you know a part of plant management and we have like over a hundred different trailers and at first I didn't know what trailer was what, and now I know all the trailers.
• 42:30
  Speaker 2: Just how long before it was second nature, did those those different?
• 42:34
  Speaker 2: You know all the different things.
• 42:35
  Speaker 2: Was it a year or two or did it?
• 42:38
  Speaker 3: just no, it's been so long I don't remember, but I don't remember really I was doing it, I was in here, I was fresh, I was excited, so you were learning every day.
• 42:47
  Speaker 3: I probably picked it up I honestly don't remember, okay, but I was pretty focused and that was I'm from day one.
• 42:52
  Speaker 3: I mean, I was working on this GC match deck.
• 42:54
  Speaker 3: I was working on the strictly analytical side of it and within just a few weeks I was invited to start working Because I expanded, you know, like I said, helping everyone out, but I expanded into blending and barrel selection and evaluating disc load off the seal.
• 43:07
  Speaker 3: So as soon as I started doing that, I held off that immediately.
• 43:10
  Speaker 3: That's cool, all right.
• 43:12
  Speaker 2: So everybody thanks for listening.
• 43:12
  Speaker 2: All right, so everybody thanks for listening.
• 43:15
  Speaker 2: And I'll just finish it up wwwscotchybourbonboyscom.
• 43:21
  Speaker 2: For all things Scotchy Bourbon Boys, make sure that you follow us on Instagram, facebook, youtube or X, and then also on all the major podcasts.
• 43:31
  Speaker 2: Remember good bourbon equals good time and good friends.
• 43:35
  Speaker 2: Drink responsibly, don't drink and drive and live Uncut.
• 43:40
  Speaker 1: And unfiltered.
• 43:41
  Speaker 2: All right, little Steve-O is going to take us out If I can find it.
• 43:46
  Speaker 2: There it is.
• 43:52
  Speaker 2: I thought this was from a charcoal.
• 43:57
  Speaker 1: It was at 67%.
• 43:58
  Speaker 1: It went fast, didn't it?
• 43:59
  Speaker 1: It was actually hot.
• 44:00
  Speaker 1: We picked it up it was hot.
• 44:06
  Speaker 3: We had so many people At least it didn't happen.
• 44:08
  Speaker 3: You know, halfway through we were pretty much finished.
• 44:10
  Speaker 3: Oh, yeah, yeah, yeah.
• 44:12
  Speaker 2: I just noticed these were flashing, and when they start flashing they're like oh, I think something's happening.
• 44:17
  Speaker 2: We don't find a next escape.
• 44:19
  Speaker 3: I just noticed these were flashing and when they start flashing they're like oh, I seem very laid back.
• 44:24
  Speaker 2: I think part of it is right.
• 44:26
  Speaker 3: Yeah, it's just less formal than having a big.