Latest / The Scotchy Bourbon Boys / A Sneak Peek into the 2023 Bourbon on the Banks Festival: Whiskey Tasting, Silent Auctions and More

Transcript

A Sneak Peek into the 2023 Bourbon on the Banks Festival: Whiskey Tasting, Silent Auctions and More · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the art.
• 1:54
  Speaker 2: We're here to help on every hope and joy.
• 1:56
  Speaker 2: We're here to help on.
• 2:36
  Speaker 3: Yeah, alright, welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight with special guests.
• 2:53
  Speaker 3: It's last year when we did this.
• 2:56
  Speaker 3: I was like I put all of your names together.
• 2:58
  Speaker 3: We have Diane Strong and Renee Tru and Amzi Wenning, and if you put it Tru, strong and Wenning, I mean there you go.
• 3:08
  Speaker 3: What a theme for the Bourbon on the banks.
• 3:11
  Speaker 3: But this is the team that brings you Bourbon on the banks each year.
• 3:14
  Speaker 3: They've been doing it for, as you know, working on this for a while, and this year's 2023 festival I'm pretty excited about.
• 3:23
  Speaker 3: Welcome everybody.
• 3:26
  Speaker 4: Thanks for having us.
• 3:27
  Speaker 3: It's great to have you back.
• 3:29
  Speaker 3: Last year when we did this, it was one of the more popular YouTube videos, because it seems like when you do festivals, a lot of people want the information.
• 3:39
  Speaker 3: So and we're getting close I mean it's the weekend of Friday it starts.
• 3:46
  Speaker 3: The people start coming in on that Friday night, which is the sixth right of October, is it?
• 3:51
  Speaker 3: That's a set?
• 3:52
  Speaker 3: It's a six.
• 3:52
  Speaker 3: And then the seven Saturday.
• 3:54
  Speaker 3: The seventh is the festival.
• 3:55
  Speaker 3: So who wants to go first?
• 4:02
  Speaker 5: One thing I would say real quick is that we decided to go ahead and add an extra night this year, so we're actually going to start Thursday night with a kickoff event out at Whiskey Thief, the selling company here in Frankfurt.
• 4:18
  Speaker 3: Well, that's, that's fantastic.
• 4:20
  Speaker 3: Are you still going to do?
• 4:21
  Speaker 3: The Friday night thing, the formal thing, like you've done in the past.
• 4:25
  Speaker 2: Like, I believe, last year was the.
• 4:26
  Speaker 3: What's the theme for the dinner this year Is there a theme.
• 4:32
  Speaker 4: Well, I don't think we've changed.
• 4:34
  Speaker 4: Oh yeah, well, we got a thing, we got a different group.
• 4:38
  Speaker 6: Yeah, we've got it.
• 4:39
  Speaker 6: We've got a new group and we actually are going to have a podcast Be recorded during that event.
• 4:48
  Speaker 6: Mike Hyatt with Whiskey Trip is going to be interviewing our guests this year.
• 4:53
  Speaker 6: You know, last year we had a great, amazing lineup of women that were there and we kind of played around with people like well, should you have a panel?
• 5:02
  Speaker 6: But the way the night set up it doesn't really lend itself to having panels.
• 5:09
  Speaker 6: I mean, it's a dinner, it's a tasting and it's an auction.
• 5:12
  Speaker 6: But this panel will be going on kind of in the background, outside on the beautiful backyard of the Kentucky History Center.
• 5:21
  Speaker 6: It'll happen, and that same area will be where all the tastings are being had and then we will slowly move inside for the auction.
• 5:31
  Speaker 6: There'll be food inside and outside.
• 5:34
  Speaker 6: It's going to be a great night.
• 5:35
  Speaker 6: We have access to the old Governor's Mansion this year as well and at least their backyard, which has got a fountain and, frankly, lights and it's just absolutely gorgeous.
• 5:47
  Speaker 6: So it's going to be a night to remember.
• 5:50
  Speaker 6: We've got Mike has kind of grouped it into some different interviews, but you know, freddie Johnson is coming back from Buffalo, trace April Weller Cantrell is going to be there with Leapers Fork Distillery.
• 6:06
  Speaker 6: Brian Hara, who is the lawyer and author, will be there.
• 6:11
  Speaker 6: We've got Freddie Johnson.
• 6:14
  Speaker 6: You could say that again too, you got Freddie.
• 6:18
  Speaker 6: Johnson.
• 6:18
  Speaker 6: Jenny Potter is going to be there.
• 6:22
  Speaker 6: You know he's, he doesn't need much.
• 6:25
  Speaker 6: Heaven hill and maker's mark.
• 6:26
  Speaker 3: Is Jane coming to with them or no?
• 6:31
  Speaker 6: No, no, she is not.
• 6:32
  Speaker 6: Lisa Wicker is going to be there, though.
• 6:36
  Speaker 3: Brian.
• 6:36
  Speaker 3: Oh, lisa Wicker at two.
• 6:37
  Speaker 3: I mean, what she's?
• 6:39
  Speaker 3: She's, she's just fantastic.
• 6:41
  Speaker 3: What a I I can't wait to see.
• 6:44
  Speaker 3: I've keep.
• 6:45
  Speaker 3: I watched what happened this year.
• 6:47
  Speaker 3: You know, go through her, go through and whatever.
• 6:50
  Speaker 3: But it's kind of like you know from watching from afar.
• 6:53
  Speaker 3: I'm going to be interviewing her coming up and you know it's kind of you don't quite know exactly where she, how she's going to land or what exactly, because it's not like she's it's public, it's she's consulting, and then I mean there's so much that can be done through consulting.
• 7:12
  Speaker 3: You know, I think that's hopefully her Her thing, where you know she doesn't have to.
• 7:17
  Speaker 3: She helps out on a lot of different stuff, but then probably will you guys know more than I do, I guarantee you, because you're down there with her and all the time probably in its.
• 7:29
  Speaker 3: But you know it's just what that's.
• 7:32
  Speaker 3: That's a great lineup.
• 7:33
  Speaker 3: Who is there?
• 7:34
  Speaker 3: Anybody else?
• 7:35
  Speaker 6: Yeah, well, we've got.
• 7:38
  Speaker 6: Andrea Wilson with mixtures will be there, and Kelly to Neil who is with whiskey thief distillery.
• 7:45
  Speaker 6: She's also.
• 7:47
  Speaker 6: She was on the show moon shiners.
• 7:49
  Speaker 6: I believe she won one of the episodes and Walter is Zeus.
• 7:56
  Speaker 3: Right, yeah, sorry.
• 7:57
  Speaker 5: I do it all the time.
• 7:59
  Speaker 3: Walter's great.
• 7:59
  Speaker 6: Kelly's great.
• 8:01
  Speaker 5: Yeah.
• 8:02
  Speaker 6: And they you know whiskey thief is donating a barrel pick experience this year.
• 8:07
  Speaker 6: They are our sponsor as a result of that and our title sponsor for the event.
• 8:13
  Speaker 3: What is it?
• 8:13
  Speaker 3: Wait, wait, wait, wait.
• 8:14
  Speaker 3: So that one you got to go back on whiskey thief is donating a thief, a barrel experience.
• 8:24
  Speaker 3: So it's like they're donating the whole barrel pick thing.
• 8:29
  Speaker 3: So you got, when you so that's I mean for, because when you go to whiskey thief all that is is barrel picks, but you don't have to, so it's just basically a full barrel experience that when you go in and then OK, that sounds fun.
• 8:45
  Speaker 6: You get to take a barrel home, yeah.
• 8:48
  Speaker 6: They're going to bottle it.
• 8:50
  Speaker 4: I know You'll get the barrel.
• 8:53
  Speaker 3: Some places let you have it, other ones are like it just depends on which place.
• 8:59
  Speaker 5: You know.
• 8:59
  Speaker 5: And of course, the other thing that I think should not be looked over with whiskey thief is they just won double gold at San Francisco for best single barrel under 10 years old.
• 9:11
  Speaker 5: That is not a small accomplishment.
• 9:15
  Speaker 5: I mean they beat out what Blanton's four roses, a lot of big names.
• 9:21
  Speaker 5: They make some some great stuff there and somebody's going to get an amazing barrel I hope it's me.
• 9:28
  Speaker 3: What's, what's really crazy is the people I've associated with through the podcast.
• 9:34
  Speaker 3: You know Nealey, you know Rebecca and Royce and kind of got to know personally, and then also Hunter and Kelly and Walter, and then you know there's a bunch of Alan and everybody who I seem to have associated with.
• 10:37
  Speaker 3: Every single one of them is just even Turner.
• 10:41
  Speaker 3: Did you see that?
• 10:43
  Speaker 3: He won?
• 10:43
  Speaker 3: He won.
• 10:44
  Speaker 3: Ask out a word from from Minnick Turner.
• 10:48
  Speaker 4: Wappen.
• 10:49
  Speaker 3: Yeah, yeah.
• 10:49
  Speaker 3: And for his rum, you know there's his finished is a whiskey finish whiskey barrel finished rum.
• 10:57
  Speaker 3: But overall it's like everybody I've associated with is winning double gold and I'm just like going Do they just handle millions of double gold?
• 11:07
  Speaker 3: Is it just like?
• 11:08
  Speaker 3: It's like that competition cannot be picky, cause everyone I know on double gold but then the people I don't know they didn't.
• 11:17
  Speaker 3: It's just like it's been a.
• 11:19
  Speaker 3: It has been a crazy year for the you know, the, the, the craft, the small craft people, uh, I think really have been doing a good job and especially in in Kentucky and then also into the Indiana area.
• 11:33
  Speaker 5: All right, you know, but maybe you do need to start charging a good luck fee to these people.
• 11:39
  Speaker 3: Yeah, it's like or just a double gold, uh fee, you come on the podcast, you get to know me, if you, if we're friends and you're just going to win double gold, yeah I don't think that's not good.
• 11:53
  Speaker 3: I you know what.
• 11:54
  Speaker 3: It might be true, but I don't think I'd ever be able to monetize that.
• 11:58
  Speaker 3: They're just like.
• 12:00
  Speaker 3: That would wreck it all.
• 12:05
  Speaker 4: So they'll take care of that part, yeah.
• 12:09
  Speaker 6: No, but that's that's the ones that we have, that we have listed for the event, but they'll also be other people that you'll definitely want to rub elbows with that will just be invited and coming to the event to participate as well.
• 12:21
  Speaker 6: So Okay.
• 12:23
  Speaker 3: So the unveil that night.
• 12:24
  Speaker 3: Yes, so that.
• 12:26
  Speaker 3: So just so.
• 12:28
  Speaker 3: Is that a invite only kind of event, or is that?
• 12:32
  Speaker 3: No, you can get a ticket for it, okay.
• 12:35
  Speaker 6: They're online and it did sell out last year.
• 12:37
  Speaker 6: So we we encourage people to get their tickets early.
• 12:40
  Speaker 6: It's, it's uh, it's on bourbononthebanksorg, just like all of our other ticketed items.
• 12:46
  Speaker 6: It's 150 this year.
• 12:49
  Speaker 6: It's a full dinner, so and the live auction there'll be a silent auction as well this year.
• 12:56
  Speaker 6: So for people who don't have the deep pockets or can't compete with some of those larger ticket items you'll have, you'll have a very good opportunity to go home with something that's pretty awesome.
• 13:07
  Speaker 6: And I've seen some of the items that are coming through on that.
• 13:10
  Speaker 6: I know, renee, you have to and and they're, they're pretty special.
• 13:15
  Speaker 6: Well, we'll have that the full list of the auction items on the website come September.
• 13:21
  Speaker 4: Jeff, I think the uh big difference in Diane you know one of them uh is having the silent auction.
• 13:27
  Speaker 4: Uh, because we don't want the auction to totally dominate the evening.
• 13:30
  Speaker 4: You know we get 40 items.
• 13:32
  Speaker 4: It takes me two hours to sell them.
• 13:33
  Speaker 4: So we're going to go ahead and and make sure that there's some.
• 13:38
  Speaker 4: Some of the smaller items are in the silent auction.
• 13:41
  Speaker 4: But what we're getting this year this different in the past is we're getting experiences.
• 13:46
  Speaker 4: So, for instance, we have a a brand new uh overnight uh bourbon tourism vacation rental that's donated.
• 13:58
  Speaker 4: Uh, some night overnight stays called house of comments in downtown Frankfurt is brand new, just reopened, and we have all kinds of uh.
• 14:07
  Speaker 4: Keeneland race track has donated some experiences at uh their race track, which, if you haven't been the Keeneland race track, it's the most beautiful race track in America.
• 14:15
  Speaker 4: Um, and then we still have our um selection of whiskies that'll be available.
• 14:22
  Speaker 4: So I can run for you through a couple of those.
• 14:25
  Speaker 4: But our partnership with a downtown Frankfurt Inc.
• 14:28
  Speaker 4: Is really blossomed this year and they have gone out and got in a lot of uh auction items from other charities and, jeff, that's something we did a couple of years ago Other charities in the Frankfurt area that want to try to get the highest price for their rare bourbons.
• 14:49
  Speaker 4: Uh, they can put them in our auction and we and we sell them for them and take a small fee for downtown Frankfurt Inc and for the festival, and it works out pretty good.
• 14:59
  Speaker 3: So you're like being the Lloyds of London for a little bit there.
• 15:03
  Speaker 4: Yeah, yeah, yeah.
• 15:05
  Speaker 4: So, uh, it helps us, you know, fill up the auction with some really good auction items.
• 15:09
  Speaker 4: For instance, uh, we have, we'll have a happy van week, or 10 or 12 year this year.
• 15:15
  Speaker 4: Uh, the tourist commission donated several bottles of blans.
• 15:19
  Speaker 4: We haven't got our full list yet and, as Diane said, we'll have it online.
• 15:24
  Speaker 4: Um, because we're still waiting on to see what Buffalo Trace donates to us.
• 15:30
  Speaker 4: Every year they donate quite a selection of of whiskies that are, you know, totally awesome.
• 15:36
  Speaker 3: I mean you're right in their valley, right there.
• 15:39
  Speaker 4: Yep, uh and uh.
• 15:42
  Speaker 4: Mr Amsey over there, who's president of Frankfurt Bourbon Society, uh, voted to.
• 15:47
  Speaker 4: We sent a collection, uh, four or five, of our barrel picks that we're going to sell as a as one lot um, four or five Frankfurt Bourbon Society barrel picks.
• 15:59
  Speaker 3: Wonderful.
• 16:00
  Speaker 3: So, uh, that that, um, that's exciting.
• 16:03
  Speaker 3: I mean for the auction and everything like that.
• 16:06
  Speaker 3: So, getting getting into the, the festival, you know, uh, what so are.
• 16:14
  Speaker 3: Is it bigger this year?
• 16:15
  Speaker 3: Are there more people wanting to participate?
• 16:18
  Speaker 3: And then the other question now I know that they've changed the rules that if you are, if you distill in Kentucky, you can sell the bottles at festivals.
• 16:29
  Speaker 3: But are you guys going to open that up for the, the people there, to be able to sell their bottle right there, or are you keeping it so that you got to go purchase it somewhere else?
• 16:41
  Speaker 6: Now, we did that last year.
• 16:42
  Speaker 6: They were able to sell bottles last year.
• 16:44
  Speaker 6: Yeah, um, yeah.
• 16:45
  Speaker 6: So, yeah, they're definitely going to be back selling bottles again this year.
• 16:50
  Speaker 3: Well, I don't think that.
• 16:51
  Speaker 3: Uh, when you know going around that, enough people took advantage of that.
• 16:56
  Speaker 3: But I think this year everybody really, cause it was so new, right, everybody was scrambling.
• 17:01
  Speaker 3: But I don't think you have to scramble this year.
• 17:03
  Speaker 3: You probably like it.
• 17:04
  Speaker 3: You'll be able to have this stuff right there to right on premise, whoever wants to.
• 17:10
  Speaker 3: Yeah, it would be great.
• 17:13
  Speaker 6: Yeah, it's a huge advantage, especially for the smaller distilleries.
• 17:17
  Speaker 6: Some of the bigger distilleries it's more work and you know a lot of their stuff might just be available on the shelf so it doesn't make sense for them to sell it there Um.
• 17:26
  Speaker 6: But yes, the smaller guys, the ones that are especially harder to find, you're going to, you're going to find them for sale there and some of them have special picks that they're selling um our out of state distilleries.
• 17:39
  Speaker 6: They are not allowed to sell but we have capital um capital sellers and they're present at the event.
• 17:47
  Speaker 6: They are a liquor store and they can legally have um samples and sales at our event because it's in the county where they hold their license and they will.
• 17:56
  Speaker 6: They're teaming up with the out of state distilleries to carry their bottles.
• 18:00
  Speaker 6: So if you, if you come across the not a state distillery that you enjoy their samples from, you can go buy one from capital sellers Well.
• 18:07
  Speaker 3: I think last year you were you, you were connected but they weren't on site right With the out of state sellers.
• 18:14
  Speaker 3: I think that was what you know.
• 18:15
  Speaker 3: I remember specifically with French Lick.
• 18:18
  Speaker 3: They were like well you can.
• 18:21
  Speaker 5: They were on site last year and French Lick was selling actually off to the.
• 18:25
  Speaker 5: Laurel and Brooklyn were running the.
• 18:28
  Speaker 5: They're both set up right next to capital sellers.
• 18:31
  Speaker 3: I'm seeing Laurel and Brooklyn were at the festival last year.
• 18:33
  Speaker 3: They were.
• 18:35
  Speaker 3: Oh, that was a.
• 18:38
  Speaker 3: That was a fun night, that's for sure.
• 18:40
  Speaker 3: You know how to show people a good time, my friend.
• 18:43
  Speaker 4: Yep.
• 18:46
  Speaker 5: I try, you did.
• 18:47
  Speaker 3: Yes, it was.
• 18:48
  Speaker 3: It was a night that I will always remember, Thank you.
• 18:51
  Speaker 3: I do appreciate that it was fun.
• 18:53
  Speaker 3: Um, anyways, and we all and as you put it, we all lived.
• 18:57
  Speaker 3: That's right.
• 18:59
  Speaker 3: That's right and that's the key, right, so all right.
• 19:03
  Speaker 3: So let's who wants to go over?
• 19:06
  Speaker 3: I mean, is there anything?
• 19:08
  Speaker 3: Is it still kind of going to be the same setup where you have some food trucks and have you gotten that any bigger, or is there anything different?
• 19:15
  Speaker 3: That's you guys want to promote that's a little bit more than it was last year as far as the Saturday festival, or is it?
• 19:22
  Speaker 3: Did you guys go status quo?
• 19:26
  Speaker 6: Well, we have more distilleries.
• 19:28
  Speaker 6: Um, we've.
• 19:29
  Speaker 6: Actually, if you include um last year we were just over uh, we were at about 16, now we're at about 70.
• 19:38
  Speaker 6: You'll have over 70 different entities to sample from.
• 19:42
  Speaker 6: So there's a few breweries, just two wineries.
• 19:45
  Speaker 6: You know we've got other expressions coming as well, some vodka and brums and and um gin and things like that.
• 19:52
  Speaker 6: But the distilleries are bringing as well, and, uh, we also we're adding a couple extra food trucks.
• 19:59
  Speaker 6: But new this year is our VIP access tent, which is a tent that's on site.
• 20:04
  Speaker 6: Those tickets have long sold out, but, um, you get the barrel pick, you get a little bit of a swag bag and access to this tent, which is fullicated with some seating and extra samples for you.
• 20:18
  Speaker 6: So that's new this year.
• 20:20
  Speaker 6: Um, it's, it's going to be slightly bigger.
• 20:24
  Speaker 6: We've got a few extra merchandisers too, and so it'll be.
• 20:28
  Speaker 6: It is bigger than ever.
• 20:30
  Speaker 6: We get a little bit bigger every year.
• 20:32
  Speaker 6: We're going to we're at max capacity, though we cannot.
• 20:36
  Speaker 6: We don't have space for anyone else at this point.
• 20:38
  Speaker 6: So we'll have to expand down the other end of the park if we're going to get bigger next year.
• 20:45
  Speaker 3: Which you know.
• 20:45
  Speaker 3: When I first heard your podcast, right when you were on the podcast with Michael a couple of years ago, you were talking about how you were just anybody can you know?
• 20:57
  Speaker 3: Did you think it would get to the point where you're going to have to expand past where?
• 21:01
  Speaker 3: Because the space you, you know, when you were initially talking it's like, yeah, come down to anybody, it just keeps getting bigger and bigger.
• 21:07
  Speaker 3: But you know, now you've actually 70 distilleries and then also other people podcast and stuff like that there and that's just going to be.
• 21:17
  Speaker 3: I mean, it'll be fantastic.
• 21:21
  Speaker 6: Yeah, well, frankfort's getting ready to undergo some major construction near the park where they're going to be redoing the Broadway bridge there, which I think we will maybe in the future incorporate that into the event.
• 21:34
  Speaker 6: You never know.
• 21:35
  Speaker 6: You know because it has the potential to be in event space as well.
• 21:38
  Speaker 6: Maybe we'll just climb the hill and go over the bridge.
• 21:41
  Speaker 6: It's hard to say, but this year is going to be a turning point for sure, because we're going to have to make some decisions for next year.
• 21:50
  Speaker 6: You know whether we want to get turned into a two-day event.
• 21:54
  Speaker 6: It's based on sales and where we were last year, each year, you know our sales are better and we have higher attendance, so it doesn't surprise any of us.
• 22:05
  Speaker 6: I don't think that we're on this trajectory.
• 22:08
  Speaker 6: I'd be concerned if we weren't.
• 22:10
  Speaker 6: But we're going to have to make some decisions next year Based on our sales.
• 22:15
  Speaker 6: Right now we are very likely to cap out.
• 22:20
  Speaker 3: Excellent.
• 22:20
  Speaker 3: I mean, yeah, I don't see why I shouldn't.
• 22:25
  Speaker 3: I mean, the type of outdoor festival that you're throwing and I've been to a few whiskey festivals and this type of festival, where you're at and located, is a destination place, so it just makes sense to be there.
• 22:46
  Speaker 3: Now, if you go to a two-day event, that would be.
• 22:51
  Speaker 3: It would change the overall face of what you're doing right now.
• 22:58
  Speaker 3: The one-day event was kind of cool.
• 23:00
  Speaker 3: I mean I understand for you guys it's just an ass kicking because not only does it get set up the night before or the day before people are in, then you have to do all the setup.
• 23:12
  Speaker 3: Then it starts, festival happens, you deal with everything that happens in the festival and then you then clean it up and just I feel right now it's more like a family reunion party.
• 23:26
  Speaker 3: You know that's what.
• 23:27
  Speaker 3: You go in the park, you set it up, you have it, everybody comes, has a good time.
• 23:31
  Speaker 3: But in the end I mean I was impressed how fast everybody cleaned it up.
• 23:36
  Speaker 3: It wasn't.
• 23:37
  Speaker 3: That was a pretty good.
• 23:38
  Speaker 3: You know you guys had a lot of extra people helping and I'm sure you will again and it's just was.
• 23:47
  Speaker 3: I know that Amsy during the festival and everything you could tell.
• 23:51
  Speaker 3: I could tell he was in business mode, he was totally business mode and kind of.
• 23:57
  Speaker 3: Then afterwards, you know, and we got to go to the Frankfurt Bourbon Society.
• 24:01
  Speaker 3: You know he was then Amsy again.
• 24:05
  Speaker 3: So but you know it's just that that is a big decision because then you know, you have people participating two nights that really will fill the town.
• 24:15
  Speaker 3: You know, I know right now locally there was a lot of people who would come and then they went back to their you know, their homes or the distilleries left.
• 24:24
  Speaker 3: You know they didn't all.
• 24:26
  Speaker 3: You know everybody that was close or whatever didn't stay the night.
• 24:29
  Speaker 3: But you know it's just a whole different dynamic.
• 24:32
  Speaker 3: But I think that would be cool, I would love to do it.
• 24:35
  Speaker 3: I would wake up on Sunday and have to go to the festival again.
• 24:39
  Speaker 5: So Well, I think, and something else I would add real quick is that I think I think the city of Frankfurt you know especially, let's say, if it was next year we had to go to two days will be better equipped, or more equipped, to handle it.
• 24:55
  Speaker 5: So I think it was maybe Renee mentioned House of Commons, it's new Bourbon Library and Bar downtown Great place.
• 25:07
  Speaker 5: You'll have to go check it out.
• 25:08
  Speaker 5: They've got vintage bottles, dusties, everything else.
• 25:11
  Speaker 5: But by next year's festival we should have at least two other Bourbon bars that will be opened by then and two hotels in downtown Frankfurt that will be opened by then too.
• 25:25
  Speaker 3: So New yes, well, now this is a question.
• 25:31
  Speaker 3: The hotel that's right by you guys, that's the right on the river Capital.
• 25:35
  Speaker 5: Plaza.
• 25:36
  Speaker 3: Capital Plaza.
• 25:37
  Speaker 3: Are they that might help them getting more people, whatever, because you know it was a little bit.
• 25:43
  Speaker 3: What would you say?
• 25:44
  Speaker 3: You know an elevator didn't work or you know what I mean it wasn't just quite as shiny as you would have wanted it.
• 25:50
  Speaker 3: It wasn't okay room.
• 25:51
  Speaker 3: I'm not saying that at all, but you know, if you guys.
• 25:54
  Speaker 6: They're greatly in need of a renovation and I think everybody is aware of that, including them, and I Correct me if I'm wrong it might be part of the parcel V&C deal that's going on.
• 26:07
  Speaker 6: There's some stuff going on downtown and I didn't think that the renovations are in and are forecasted.
• 26:13
  Speaker 3: Right, so then, hopefully then by next year, when you got that, because what happened to me last year?
• 26:19
  Speaker 3: As far as we were down there and we had an Airbnb set a nice one, I mean you could see well, the morning of the sewage backed up in it, up through the bathtub, and so he called us and said you're not going to be, you're not going to want to come here.
• 26:37
  Speaker 3: He goes it's smell.
• 26:39
  Speaker 3: It's, the smell is horrible and I got to deal with this.
• 26:42
  Speaker 3: So he canceled it on us and we're like wait, what?
• 26:45
  Speaker 3: So?
• 26:48
  Speaker 3: And that was the morning of we were actually when my wife called me.
• 26:52
  Speaker 3: We were on the way driving from the Lexington area into Frankfurt, and so she just booked the capital plaza.
• 27:01
  Speaker 3: There was a room available.
• 27:03
  Speaker 6: I'm surprised there must have been a last minute cancellation, because there are pretty booked.
• 27:08
  Speaker 6: I got notification that their book this year Well.
• 27:12
  Speaker 3: I believe more this year because I would say last year, coming off of you know, you guys didn't really know what to expect, right, because you're coming out of COVID and you had been doing this and people were always wanting.
• 27:27
  Speaker 3: But festivals were kind of, for most people a couple years before, scary.
• 27:34
  Speaker 3: I mean you just didn't want to go to everybody's going festivals but they weren't.
• 27:38
  Speaker 3: You weren't sure when you went to a festival.
• 27:40
  Speaker 3: So I think last year it kind of picked up and there was a lot, but this year there's nobody with apprehension.
• 27:47
  Speaker 3: I mean now it's just like oh, I might get a cold.
• 27:51
  Speaker 3: That's just kind of how everybody's thinking.
• 27:55
  Speaker 5: Yeah, and I think probably last year too.
• 27:58
  Speaker 5: I recall capital plaza had a wedding book there, and so you may have lucked out that they had a few people back out perhaps, and I couldn't believe it.
• 28:07
  Speaker 5: I tried to get a room earlier in the year last year, you know, maybe a couple of months before the festival, and they were sold out.
• 28:15
  Speaker 3: Although my wife.
• 28:17
  Speaker 5: She might have booked it.
• 28:19
  Speaker 3: But she might have booked it through Orbitz or she could have booked it through.
• 28:23
  Speaker 3: She belongs to clubs for hotels and she's always getting like a room through there when she'll call.
• 28:32
  Speaker 3: A lot of times you call up in the hotel saying no, but then you book through there and it's, there's something open.
• 28:38
  Speaker 3: So I don't know.
• 28:39
  Speaker 3: All I know is we booked that that morning at 10.30 am and I was very happy because there for a while I'm like am I just gonna sleep on the street?
• 28:48
  Speaker 3: Oh, I could have actually slept in a pew.
• 28:53
  Speaker 5: Jeff Frankford.
• 28:54
  Speaker 5: Yeah, at the Frankfort Bourbon Society.
• 28:57
  Speaker 5: Yeah.
• 28:57
  Speaker 4: Yeah, that's right, we got the pews.
• 29:00
  Speaker 4: Well, I mean to that end in AMZ or Diane, I can't remember mentioned but the two hotels.
• 29:07
  Speaker 4: They're kind of boutique hotels catering specifically to bourbon tourism, with their bourbon bars on the first floor and those should be open by next year, but there's a lot of onesies and twosies and threesies, kind of vacation rentals, also spread throughout Frankfort catering to the bourbon tourists.
• 29:32
  Speaker 4: So if you use the main platforms to book rooms Verbo and Airbnb and bookingscom, etc.
• 29:44
  Speaker 4: You'll have some really interesting places to stay in Frankfort now.
• 29:48
  Speaker 4: So, and I should add.
• 29:51
  Speaker 6: If you end up having to go outside the downtown area, we have transportation available to you through happy trails.
• 29:59
  Speaker 6: You can schedule in advance or you can just get a ride randomly from them.
• 30:05
  Speaker 6: I strongly suggest getting booking in advance.
• 30:08
  Speaker 6: She'll arrange to have you picked up and brought in, you know, before your entrance time and get you picked up afterwards.
• 30:15
  Speaker 6: So the information for happy trails is on the website.
• 30:20
  Speaker 6: We don't have great Uber or Lyft reliability here.
• 30:24
  Speaker 6: It's pretty easy to get a ride here, but sometimes, especially if it's later, they're not sticking around and you can't find a ride back.
• 30:33
  Speaker 6: So happy trails is diving in and she will go as far as two hours away.
• 30:39
  Speaker 6: Wow, so even Louisville?
• 30:41
  Speaker 6: Yeah, there is, and there is a service coming from Louisville called Wild Thoughts WYLD Thoughts and she has several spots available with her van that's coming in as well.
• 30:58
  Speaker 3: That's yeah, I could say.
• 31:01
  Speaker 3: When we were there last last year when we were running around Frankfort with AMSI, there was a lot of times where we were doing a good amount of walking, hoofing it, because there's no way, I mean even.
• 31:18
  Speaker 3: I mean, like you said, it's just kind of like very quiet after a certain point in the town.
• 31:23
  Speaker 3: It's a small, very quaint town and there's no doubt when you're walking you know past 11 o'clock in Frankfort that Unless you're on the main street the main street that are some of the bars are still hopping.
• 31:37
  Speaker 3: But overall it's kind of like walking.
• 31:39
  Speaker 3: I think CT and Brooklyn and Loreline were walking over the bridge.
• 31:46
  Speaker 3: They walked over the bridge over to the car.
• 31:49
  Speaker 3: So anyways, that was kind of, but overall it just was a great.
• 31:52
  Speaker 3: You don't feel bad walking in Frankfort.
• 31:55
  Speaker 3: It's not like you're.
• 31:56
  Speaker 3: There's no threatening aspect, it's not a big city.
• 32:00
  Speaker 3: It's not like if you start running around Louisville you go the wrong way.
• 32:05
  Speaker 3: You can get in trouble.
• 32:06
  Speaker 3: You know what I mean.
• 32:07
  Speaker 3: It's pretty much you don't see too many homeless tents in Frankfort.
• 32:12
  Speaker 3: So it's a good city, that's for sure, and anybody who loves Bourbon, and you haven't been to Frankfort one.
• 32:22
  Speaker 3: If you come, come early, because you've got Buffalo Trace there, I'm sure right now, let's see, it's August, so no, the start of September is when they'll start selling the tours for October.
• 32:35
  Speaker 3: So you want to get on that website if you want to do tours, because I mean, it's a free tour.
• 32:41
  Speaker 5: So you know.
• 32:43
  Speaker 5: Well, really for people who come and stay.
• 32:47
  Speaker 5: I mean, there's Buffalo Trace, but minutes away from Woodford Reserve Castle and Key Glens Creek, honestly, while Turkey and Four Roses are 15 minutes away.
• 33:01
  Speaker 3: And then I don't Whiskey Thiefs.
• 33:04
  Speaker 5: I think we did it in 14 minutes yeah.
• 33:07
  Speaker 3: Yeah, no, there's no doubt Frankfort has plenty of, and then if you go a little, if you want to go 45 minutes away, you can hit everything in Lexington.
• 33:18
  Speaker 3: I mean it's just, it's a great.
• 33:20
  Speaker 3: What would you say?
• 33:22
  Speaker 3: It's a really good area to come.
• 33:25
  Speaker 3: I mean even like, if you can.
• 33:28
  Speaker 5: It's a good base of operation.
• 33:31
  Speaker 6: maybe you know good place to go.
• 33:32
  Speaker 6: Yeah, that's a launching point.
• 33:33
  Speaker 6: Yeah.
• 33:34
  Speaker 5: I mean.
• 33:34
  Speaker 6: It's part of the bourbon country, right here.
• 33:36
  Speaker 3: Yeah for sure.
• 33:37
  Speaker 3: I mean there's no doubt you are in the premier place.
• 33:41
  Speaker 3: I mean I would say Frankfort and Bardstown are the two that old American, historic preserved places to go to and they're just so strong in their history of making whiskey.
• 33:57
  Speaker 3: I mean it's just fantastic.
• 33:59
  Speaker 3: And then you got Louisville and Lexington.
• 34:02
  Speaker 3: You know that whole triangle of the area of Frankfort, lexington, bardstown and whatever it's, just so you can get small town, big town, big town, small town, it doesn't matter.
• 34:13
  Speaker 3: And they put you on a trail.
• 34:16
  Speaker 3: But I would say, if you're going to start the trail and you want that's a good weekend, to come down.
• 34:22
  Speaker 3: I mean, one thing I do like about the festival is the first week in October, although last year it was warm, there's no doubt about it, but it wasn't insanely warm.
• 34:34
  Speaker 3: It wasn't 95 degrees in.
• 34:36
  Speaker 3: You know that Kentucky heat.
• 34:37
  Speaker 3: It was.
• 34:38
  Speaker 3: I think it was like 83, 84, which during the day.
• 34:42
  Speaker 3: But no, I don't think we were getting fried too bad.
• 34:45
  Speaker 3: Oh, turner was, if you remember Turner Wathen, he does a rolling fork rum and he was there.
• 34:54
  Speaker 3: He had no tent and he had a box and a thing and he had the rum and there was no tent and he was not in the shade he was just getting killed.
• 35:05
  Speaker 3: It was great.
• 35:06
  Speaker 3: That's where I first met Turner.
• 35:08
  Speaker 3: So I was like, who's this guy?
• 35:10
  Speaker 3: But Turner's great.
• 35:12
  Speaker 4: So it's getting to be that time of year, jeff.
• 35:16
  Speaker 4: You know where the whiskey is starting to come back out of the woods.
• 35:20
  Speaker 4: So, yeah, it's not too bad.
• 35:22
  Speaker 3: Nope, not at all.
• 35:23
  Speaker 3: Now, as far as the participants of the 70 distilleries that are going to be there.
• 35:30
  Speaker 3: Now, I know, when it came to the craft, the four gates and the, they had ownership and blenders there.
• 35:39
  Speaker 3: You know, have you encouraged some of the distilleries to bring their people directly?
• 35:45
  Speaker 3: Like you know, when French liquor was there, they had, you know, loreline in Brooklyn, but they also had Allen there running around.
• 35:50
  Speaker 3: You know, have you tried to convince them that that's what you want to have there?
• 35:55
  Speaker 3: You know a little bit more of the people who make it for that experience, or is it just what they want to do?
• 36:03
  Speaker 5: Well, you know, you got to be careful.
• 36:04
  Speaker 5: You don't want too many characters like Alan Bishop running around.
• 36:09
  Speaker 3: Yeah.
• 36:10
  Speaker 5: I think we do encourage that, and I think you know a lot of your craft distilleries, especially the.
• 36:16
  Speaker 5: The distillers tend to be very involved, and I think that's one of the benefits of a festival like this is that you can come and you can try a lot of these products that maybe you haven't tried, and if you like something, there's a good chance you can stand there and talk to the person who made it, ask them how they made it.
• 36:35
  Speaker 5: They'll maybe tell you why they did something a certain way, and I think that that smaller, more intimate experience is is one of the beautiful things about the festival like this.
• 36:47
  Speaker 6: And that's one of the things going forward.
• 36:49
  Speaker 6: We don't ever want to lose.
• 36:50
  Speaker 6: We always want to keep our integrity.
• 36:52
  Speaker 6: We there's, there's no price that is going to make us change that.
• 37:00
  Speaker 3: That's great.
• 37:00
  Speaker 3: And then also, what's unique about your festival compared to some other ones in the Kentucky area is that you can be an outside distiller and come to your festival.
• 37:11
  Speaker 3: So if, if some of the distilleries around the country want to come in, you guys are open to that, whereas some distiller you know they want to just do all Kentucky or they want to, you know, or something connected to Kentucky, but overall you guys even know it is, even know it is Kentucky.
• 37:31
  Speaker 3: What would you say strong?
• 37:33
  Speaker 3: I mean, there's a lot of Kentucky distillers there, but you still are open to the people in the surrounding states.
• 37:42
  Speaker 4: Oh yeah, absolutely Certainly.
• 37:44
  Speaker 4: Yeah, we have them coming from.
• 37:45
  Speaker 4: We have some coming from Washington state, new York.
• 37:50
  Speaker 4: Yeah, I mean, yeah, new York.
• 37:53
  Speaker 6: Indiana, tennessee, who's coming from New York?
• 37:56
  Speaker 6: I knew you were going to ask me that.
• 38:02
  Speaker 5: Oh uh, king County, oh really.
• 38:04
  Speaker 3: That's cool.
• 38:05
  Speaker 3: Yeah, that's cool.
• 38:06
  Speaker 6: Penelope, aren't they in New York?
• 38:08
  Speaker 3: No, penelope, yeah, no, oh yeah, I think they're in a part of New York City.
• 38:15
  Speaker 3: They're in a town in New York state.
• 38:21
  Speaker 6: Yeah.
• 38:21
  Speaker 3: Yeah.
• 38:23
  Speaker 6: Don't make me bring out my spreadsheets.
• 38:24
  Speaker 6: I mean I can if I need to.
• 38:28
  Speaker 6: I was hoping not to have to do that, but yeah, we've got a lot of states represented, so it's all good, that's excellent.
• 38:36
  Speaker 3: I know that was one of the fun things.
• 38:38
  Speaker 3: Yeah, I mean, honestly, the two day thing would be, because all I can say is that there was a we got through a lot of the of the festival but when it was over, you you were tired.
• 38:54
  Speaker 3: Right, but at the same time you're tired but you don't feel like you completely gave it.
• 39:02
  Speaker 3: You know, you didn't get to everyone.
• 39:06
  Speaker 3: put it that way, I think, if you got to everyone well, I, of course I am so, but but?
• 39:12
  Speaker 3: But then let's say, next year you might have an extra day, so then you can say come back tomorrow, you know one or?
• 39:17
  Speaker 3: The other.
• 39:17
  Speaker 3: That's why I was just throwing.
• 39:19
  Speaker 3: We talked about that.
• 39:20
  Speaker 3: But you know, at the same time I was just whatever, Throwing it out, working it through my head.
• 39:27
  Speaker 3: You know what I mean it's.
• 39:29
  Speaker 3: It's a work through which you guys have probably done a million times.
• 39:31
  Speaker 3: So and I know that I've known, I've talked to a lot of people who have run festivals a lot by four or five, if that's a lot, but that's.
• 39:41
  Speaker 3: You know from a festival, a whiskey festival standpoint, when you run that, you're always I know when you're, when you're in it, there's a lot of problems that are presented and then you're kind of in the off season trying to fix whatever there was, if there was something that didn't happen, that you didn't want to do, and everything.
• 40:02
  Speaker 3: So it's a full time job.
• 40:05
  Speaker 3: In your minds it never stops right, and I'm sure I'm sure every single one of you at this point with your phones, are just basically constantly being contacted by different people all the time, asking questions and getting through.
• 40:22
  Speaker 3: And it's got to be.
• 40:22
  Speaker 3: I mean, and that's what I've seen, and it's just, it is a mon, it's a, it's a large task and communication is important, but at the same time, when you get this close, you guys all probably agree that it's very time consuming on your parts like day and night.
• 40:42
  Speaker 4: Well, especially for Diane, I mean she's, she's on it 24 seven, so she is the.
• 40:49
  Speaker 4: She is the face of the festival, for sure.
• 40:53
  Speaker 6: Well, and I pride myself on, you know, taking every phone call and every email and responding and being quick about it.
• 41:01
  Speaker 6: And you know I I'm very big on hospitality and I I'm I don't know I enjoy it.
• 41:09
  Speaker 6: I enjoy every minute that I am, I'm solving problems for distilleries or attendees, or making life better.
• 41:15
  Speaker 6: I mean, that's, that's what matters most to me.
• 41:17
  Speaker 6: I just want him to be happy and even if things don't go the way people plan, I want him to be smiling and coming back.
• 41:24
  Speaker 3: Yeah, I mean we're all, I mean that's all.
• 41:27
  Speaker 3: I ever say, like you cannot see everything that can happen and whatever, but you can just do.
• 41:34
  Speaker 3: All you can do is do your best and you can tell you've you do your best, there's no doubt.
• 41:41
  Speaker 3: And then the festival last year showed it and I I'm hoping you know this year what everything works out again.
• 41:49
  Speaker 3: So that's what the goal is right.
• 41:53
  Speaker 6: Well, we've got.
• 41:53
  Speaker 6: We've got a great support system.
• 41:55
  Speaker 6: You know the board, frankfurt Bourbon Society, our volunteers are absolutely amazing.
• 42:01
  Speaker 6: The city supports us.
• 42:02
  Speaker 6: You know the distilleries support us.
• 42:04
  Speaker 6: It's, I mean, it's great.
• 42:06
  Speaker 6: I the our merchants beg.
• 42:10
  Speaker 6: You know they.
• 42:10
  Speaker 6: They want to come back every year and that's, that's what is important and if and I am open to any suggestions or you know we, we take our surveys and get feedback right away when it's when it's over, so people don't forget and sit down and take notes about little things that we can do to improve or what didn't work.
• 42:28
  Speaker 6: So yeah, it's always, it's always that goal of getting better and, you know, making making it that much better for everybody.
• 42:39
  Speaker 3: Yeah, and I would say what when we were coming into town last year was, I believe it started.
• 42:44
  Speaker 3: We were there at 12, but it started at one.
• 42:48
  Speaker 3: Was that the time, or did that was?
• 42:50
  Speaker 6: That was the early access ticket with that one o'clock.
• 42:52
  Speaker 3: Right.
• 42:53
  Speaker 3: So we were.
• 42:53
  Speaker 3: We were coming in at about 114512.
• 42:56
  Speaker 3: And what made it real for me is the city you know BOTC sign saying traffic just lit up on the side.
• 43:07
  Speaker 3: You know the little and saying you know, and funneling everybody to where they needed to go.
• 43:12
  Speaker 3: So it was kind of cool.
• 43:13
  Speaker 3: It was definitely a fun time.
• 43:15
  Speaker 6: Yeah, that's our county and our city working together.
• 43:18
  Speaker 6: I think together they have six of signs and they both committed all of them to the event.
• 43:24
  Speaker 3: Which makes sense because you you brought a lot of people into the town.
• 43:28
  Speaker 3: So I mean, how can this be a bad thing?
• 43:30
  Speaker 3: You fill all the you know, the air BNB's and all the hotels and the restaurants.
• 43:37
  Speaker 3: So I mean it's not like there's a huge amount to have to fill, but I'm sure for a weekend, when you do that, they really appreciate the increase in business and most of the people there are bourbon people, so they're going to be drinking the bourbon in the area and really helping out.
• 43:54
  Speaker 3: You know the economy.
• 43:56
  Speaker 3: There's no doubt about it.
• 43:59
  Speaker 5: Absolutely no.
• 44:00
  Speaker 5: No, with all of those people that showed up, were you literally the first person in line, I think, to get in?
• 44:07
  Speaker 3: Jeff, you were close If not, you know, no, no, no.
• 44:10
  Speaker 3: When I came in, you gave me early access.
• 44:17
  Speaker 3: You just let us in because we're the podcast.
• 44:19
  Speaker 3: Oh, maybe that was it.
• 44:20
  Speaker 3: So I got to feel really special because we were, we were like filming the line, you know, and I mean I knew 20 people in the line, so I even felt special.
• 44:35
  Speaker 3: Or because, you know, there's like three or four podcasts that didn't talk to you guys and they were out there and I mean you know.
• 44:41
  Speaker 3: So I was like hey, how's it going?
• 44:43
  Speaker 3: And while we were walking down just getting ready and met you, so that was, and we got some really nice footage of the glasses yeah, and that's, that's what I keep getting better at, that I don't know.
• 45:00
  Speaker 3: It's, it's, I'll do, I'm going to do that again.
• 45:02
  Speaker 3: We've got, I believe, eight people that are going to be there, so we will be manning the tent and then also sending everybody out for interviews to put together again, and then this year I'm going to have a person specific people dedicated, some people dedicated to real, some people dedicated to horizontal YouTube content, and we're just going to try and really cover it between.
• 45:30
  Speaker 3: I think Supernash did a really good job for me last year.
• 45:33
  Speaker 3: He sent in a good amount of this stuff and he did a lot of really good interviews and I actually was in the video, which normally when I do all this, I shoot it all and I'm never in it.
• 45:45
  Speaker 3: So that was kind of a cool thing.
• 45:46
  Speaker 3: So we're, we're, we kind of know what, what to do.
• 45:50
  Speaker 3: This year's got our feet under us, so it should be even better.
• 45:56
  Speaker 6: That's great.
• 45:57
  Speaker 6: I'm glad you're going to be doing all that coverage.
• 45:58
  Speaker 6: We'll get you.
• 45:59
  Speaker 6: We'll get you some media badges so people won't question you when you get your camera all up in their face.
• 46:04
  Speaker 3: That's fine.
• 46:05
  Speaker 3: But I'm telling you, 80% of the people that are, except for you, know the distributor, but we're I'm even starting to know the distributors.
• 46:15
  Speaker 3: I wouldn't have to say we still we're.
• 46:18
  Speaker 3: We're a medium to.
• 46:21
  Speaker 3: We're not small, but we're medium sized.
• 46:24
  Speaker 3: Now as far as viewership and growing, and it keeps growing.
• 46:28
  Speaker 3: I mean it just goes up.
• 46:29
  Speaker 3: It hasn't yet what would you say plateaued, but in the industry, the actual industry of all the different distilleries, I think we're probably one of the top two or three in the area where who we know and who we're talking to in our access, you know it's just there's not everybody even that we actually are getting access to Harlan Wheatley because Greg Schneider knew Harland and he introduced us.
• 47:02
  Speaker 3: So when we were doing the podcast at Buffalo Trace in end of March, early April, we went down there and we're, you know, interviewed him.
• 47:13
  Speaker 3: The handlers are like what do you guys do, different than everybody else?
• 47:17
  Speaker 3: I'm like what are you talking about?
• 47:18
  Speaker 3: He's like Harlan wanted to do this podcast.
• 47:21
  Speaker 3: He goes most of the time.
• 47:23
  Speaker 3: When we do podcasts we have to like force him and find him and get him.
• 47:27
  Speaker 3: He goes.
• 47:28
  Speaker 3: He was like calling me this morning and asking if you were here yet.
• 47:32
  Speaker 3: So we really, we really enjoy it.
• 47:35
  Speaker 3: I guess it might be just our personalities and how much.
• 47:38
  Speaker 3: You know we're not looking, I'm not looking to break any bad news or any scoops.
• 47:45
  Speaker 3: I don't look for scoops.
• 47:46
  Speaker 3: People tell me all the time what's going on and I will never, ever break their trust.
• 47:52
  Speaker 3: And the same thing you know we're talking, I'm not going to break it.
• 47:55
  Speaker 3: That's not what I'm in it for.
• 47:57
  Speaker 3: I'm in it for to have fun, enjoy people, get to you know, know people like yourselves, because everybody seems to be so hardworking and dedicated.
• 48:09
  Speaker 3: It's something that they all enjoy.
• 48:11
  Speaker 3: Like Diane, you're like talking about how much you enjoy doing this.
• 48:15
  Speaker 3: You know you're doing it 24, seven, but it's and it's and it's a lot of work, but it's something that you enjoy doing.
• 48:21
  Speaker 3: And that seems to be like what the people who work at the distilleries do.
• 48:25
  Speaker 3: They enjoy it and they enjoy making the.
• 48:27
  Speaker 6: You know every industry is very positive and very, very good energy.
• 48:32
  Speaker 6: Yeah, I would say.
• 48:36
  Speaker 3: I would say that the industry itself is like flipped, whereas the normal bitching and complaining within a business is on a certain high level of.
• 48:49
  Speaker 3: But now here, that's all the good stuff about the industry.
• 48:54
  Speaker 3: And then the little bit of good stuff a normal business has, that's the bad stuff.
• 48:58
  Speaker 3: I mean, you do, it's not, it's.
• 49:00
  Speaker 3: There are some bad players, you know, that are in this industry, you know, but they stick out.
• 49:06
  Speaker 3: So so much, and then they're gone because they do stick out.
• 49:10
  Speaker 3: You know.
• 49:10
  Speaker 3: I mean how many people that you know that are a part of a big distilleries.
• 49:14
  Speaker 3: They're family orientated people, they're just there they're family history.
• 49:21
  Speaker 3: You know you talk to Fred and Freddie at Jim Beam and they're they're business people but they don't like, they're not like pompous assholes that are just sitting there going, you know, mailing it in because they're part of history.
• 49:37
  Speaker 3: You know they just are really really down home people and I just love that part of it.
• 49:42
  Speaker 3: It's just, you know, they everybody seems to welcome you in and and you're friendly, but you can get to know them personally, like AMSI, you know, hanging out.
• 49:52
  Speaker 3: I mean, it's just you make the more friends you make.
• 49:55
  Speaker 3: I've never had that problem where I'm getting to the point where I've made so many friends that now when I go I'm disappointing people and I'm just like, well, I how it can't get too much bigger because I just have so many friends where before I had like one or two friends that and I never disappointed anybody.
• 50:17
  Speaker 3: You know.
• 50:19
  Speaker 4: Yeah, yeah.
• 50:20
  Speaker 4: If you only got two friends, you just point one of them.
• 50:23
  Speaker 4: You know that's 50% of your friends, yeah so I was not but, still that's the time that you put in.
• 50:29
  Speaker 3: you know, with one or two is not quite, but every time we come down to Kentucky, I'm just trying to, especially for a whole week.
• 50:35
  Speaker 3: We're coming down for the Kentucky Bourbon Festival and we have the whole week planned and we're, you know, thinking nine days down there, that should be enough.
• 50:43
  Speaker 3: And it's not even close.
• 50:44
  Speaker 3: It's just like it's booked completely.
• 50:46
  Speaker 3: We're just running around the whole state and the same thing when we come down for that, for you just inform me that it's Thursday night to.
• 50:54
  Speaker 3: I did not know that and I have Friday off, I think we got an event on Sunday, so and it's worth saying for okay.
• 51:03
  Speaker 3: Well, if you have an event on Sunday, that's something I could do because I'm going home, but I could stick around for the event.
• 51:08
  Speaker 3: But we usually, you know, when we're there we grab breakfast.
• 51:12
  Speaker 3: Last year and I think we went over to I think we just went over to whiskey thief and then went, went back home, oh, and then we hit nearly two.
• 51:20
  Speaker 3: So, and now we're finding about, I'm finding out about there's some decent Cincinnati distilleries, so on our way down, and then you've got revival in Covington, which is a what a vintage spirit shop with Brad Bonds, I mean the, the whole experience is so awesome, I mean.
• 51:42
  Speaker 3: and then everybody's up their game.
• 51:43
  Speaker 3: They just keep remodeling bigger and better, right, Absolutely.
• 51:52
  Speaker 5: So, I think one thing we probably should talk about the Sunday event, but for Friday we talked about the VIP auction, we talked about the Bourbon Street on Broadway.
• 52:03
  Speaker 6: We didn't talk about anything.
• 52:06
  Speaker 6: Yeah, talk, talk.
• 52:08
  Speaker 6: So X Free Credit Union is sponsoring the free Friday event, which is it's kind of like the city originally in 2019.
• 52:18
  Speaker 6: Then, yes, you can have this event, but we'd like you to offer something to the community to that's free, and so that's where this event is created.
• 52:26
  Speaker 6: But obviously, if you're here for the Bourbon Festival, you should go to this event.
• 52:30
  Speaker 6: It's it's lots of circus acts and street performers and fire performers there's.
• 52:37
  Speaker 6: If you have a family, it's perfect for families.
• 52:41
  Speaker 6: The entire old Capitol lawn is filled with free activities for the kids.
• 52:45
  Speaker 6: From face painting We've got you can go get your balloon hat made and tumbling and their city soaps going to be there.
• 52:54
  Speaker 6: They can get a free bath bomb and paint it and just tons of stuff like that.
• 52:58
  Speaker 6: I mean you don't have to spend a dime and your children will be entertained the entire time.
• 53:03
  Speaker 6: But we also it's in the mixed district.
• 53:05
  Speaker 6: You can go into the bar, get some fancy drink or whatever and walk around with it and enjoy what you have to see and live painting, things like that.
• 53:16
  Speaker 6: And we will have beer vendors out there.
• 53:18
  Speaker 6: We've got the local.
• 53:19
  Speaker 6: You know Goodwood and West six will be out there.
• 53:22
  Speaker 6: Pivot brewing I think several of the brewing or breweries that are close to selling.
• 53:28
  Speaker 6: I'm sorry, I have dogs and what else is going on?
• 53:34
  Speaker 6: We've got the pub stroll going on as well, the OHA Grim Pub stroll and that goes.
• 53:41
  Speaker 6: That takes place during the same time.
• 53:42
  Speaker 6: It's six to nine 30 is the free event, six until 11 30 is the pub stroll.
• 53:47
  Speaker 6: So we encourage you to pop into the local restaurants and bars that are participating.
• 53:53
  Speaker 6: They will each have a featured drink made with the Ingram and you get a selfie tag us and you'll have a chance to win tickets to the event next year.
• 54:03
  Speaker 3: So Saturday, this is this happening Friday night.
• 54:09
  Speaker 6: That's all Friday.
• 54:10
  Speaker 3: Okay.
• 54:10
  Speaker 6: That's all.
• 54:11
  Speaker 6: Yeah, the VIP is five to eight, so you get out of the VIP, you can go straight to the free event.
• 54:16
  Speaker 6: Downtown the pub stroll takes place.
• 54:19
  Speaker 6: That's all on Friday, and then Saturday, of course, is the main festival sponsored by community trust bank.
• 54:26
  Speaker 6: Again, they've been with us since the beginning and but even after the festival we've got the Goodwood after party, which we've moved it.
• 54:34
  Speaker 6: This year it's a it's.
• 54:37
  Speaker 6: Instead of being down the street, you don't need to go four blocks down to goodwood goodwood's coming to us.
• 54:42
  Speaker 6: You're just gonna leave the event at which Ten feet and walk in to hang on one second.
• 54:52
  Speaker 6: My dog is like, bring them on.
• 54:56
  Speaker 6: We like dogs hacking attacks and it's awful, but anyway you, instead of having to go and you know, walk four blocks or get on the trolley or whatever, it's actually right next to the event so you can exit and walk directly into the goodwood after party we're gonna have a live band.
• 55:15
  Speaker 6: It's Tyrone and the kinfolk, it's like a five or six piece band.
• 55:19
  Speaker 6: Goodwood's gonna bring their food and beer for sale there.
• 55:23
  Speaker 6: So that'll take place from four until eight, so that'll start before the festival is over.
• 55:29
  Speaker 6: So if you get an early access ticket and you're done early, you don't have to wait until the event's over to start the goodwood after party.
• 55:36
  Speaker 6: You can just go straight to the after party.
• 55:38
  Speaker 3: It'll start early early access to that after party Access to the festival and early access.
• 55:45
  Speaker 3: Well if anybody Hasn't ever been to a whiskey festival, I think one of the key things of a whiskey festival is pacing yourself.
• 55:58
  Speaker 3: I mean, the samples are you have yours, is it gonna be the same thing?
• 56:03
  Speaker 3: You get the, the glass, and then you can go tall and keep getting.
• 56:06
  Speaker 3: So yeah, yeah.
• 56:09
  Speaker 6: But you can go shopping while while you're needing to take a little break We've got tons of bourbon merchants there and do a little shopping.
• 56:17
  Speaker 6: You can go hit the food court.
• 56:18
  Speaker 6: It's tons of really good food and we're encouraging small bites this year, so you can just get a little bite now.
• 56:24
  Speaker 6: Go get some more samples, go back a couple more bites.
• 56:27
  Speaker 6: You don't have to take a full, you know 30-minute break to have a full meal or anything.
• 56:32
  Speaker 6: Okay.
• 56:34
  Speaker 3: So, but pacing yourself is always the key to a festival.
• 56:38
  Speaker 3: It's just like if you, if you start off fast, overdo it.
• 56:42
  Speaker 3: You don't want to do that at a festival, especially you.
• 56:46
  Speaker 3: You know now the festival Runs till it was it.
• 56:49
  Speaker 3: Is it six, or is that the time?
• 56:51
  Speaker 3: Five or six?
• 56:52
  Speaker 2: six, six six.
• 56:53
  Speaker 3: So then you know, then you can go over to the after party.
• 56:57
  Speaker 3: But you know, you're, you Basically are in the midday sun, you know.
• 57:02
  Speaker 3: And there is what one thing nice is there's some shade around.
• 57:06
  Speaker 3: You can find a by the river, some trees back there, and it was.
• 57:09
  Speaker 3: It was really kind of a cool thing.
• 57:11
  Speaker 3: You didn't have to Completely fry when you were in the festival, but there was some.
• 57:16
  Speaker 3: You know, there's a whole section that has no trees where it's just, you know.
• 57:19
  Speaker 3: But you know, with the heat and drinking bourbon, you want to stay hydrated as much as you can, and you guys, that's, that's easily done there.
• 57:27
  Speaker 3: But as far as the bourbon but that is one of the things that I always suggest to people it's just like start off real slow.
• 57:35
  Speaker 5: You know, I think that's good advice.
• 57:38
  Speaker 5: This is a marathon, not a sprint.
• 57:40
  Speaker 5: No matter how hard you try, you're not going to get all 70 samples.
• 57:47
  Speaker 5: So enjoy them.
• 57:50
  Speaker 5: Drink them like you normally would at home.
• 57:52
  Speaker 5: Don't don't found them.
• 57:54
  Speaker 5: Sit there, get a sample of something you want to try, enjoy it.
• 57:57
  Speaker 5: Sit there and talk with your friends while you drink that before you go into the next one.
• 58:01
  Speaker 3: So but also with whiskey, people at an outdoor festival also understand.
• 58:06
  Speaker 3: Like if you're starting to feel it right and you still want to do some tasting, they don't mind.
• 58:13
  Speaker 3: You could tell, I always say just a little, but if they give you too much, just all you gotta do is dump Don't, don't, don't.
• 58:20
  Speaker 3: You don't have to drink it.
• 58:21
  Speaker 6: Oh, really, try to discourage the distilleries from over pouring.
• 58:26
  Speaker 6: And we, we say a quarter ounce pour, and you know, I know they want to be generous and of course they want to give you three expressions of the way, one stop.
• 58:36
  Speaker 6: And so yeah, well, I will give an extra reminder just small pours.
• 58:43
  Speaker 3: It's an adult festival and they understand we're all adults and we should be able to handle what we get.
• 58:48
  Speaker 3: And and I mean there's some, I have to admit, last year there's a couple bottles that were fantastic that I just went back for more of a Real tasting.
• 58:59
  Speaker 3: I mean it's just yeah.
• 58:59
  Speaker 3: Yeah and and they're all open to but, but also I'm sure they're all watching.
• 59:05
  Speaker 3: You know, you guys?
• 59:07
  Speaker 4: actually it was a pretty good festival.
• 59:08
  Speaker 3: The last year you did not have too many over indulgence.
• 59:12
  Speaker 3: Yet a couple issues with the heat and some of the an older, you know person that was Indulged but also overheated.
• 59:21
  Speaker 3: Why would that?
• 59:21
  Speaker 3: That's the only way you could put it.
• 59:23
  Speaker 3: But overall the festival.
• 59:24
  Speaker 3: I thought I did not.
• 59:26
  Speaker 3: It didn't get rowdy, yes.
• 59:31
  Speaker 6: Well there's.
• 59:32
  Speaker 6: There was an extra email that was reminding the distilleries that it is their responsibility to serve wisely.
• 59:38
  Speaker 6: You know, at the end of the day it's, it's not about how many tickets the guy gives you.
• 59:43
  Speaker 6: I don't care if he's got five tickets left.
• 59:45
  Speaker 6: If he's drunk, you know you don't serve him right, yeah.
• 59:49
  Speaker 3: Yeah, for sure, I mean yeah.
• 59:51
  Speaker 5: Jeff, jeff, I don't.
• 59:51
  Speaker 5: I don't think it was that hot last year.
• 59:52
  Speaker 5: I think that's your no to the, the northern.
• 59:56
  Speaker 5: Ohio Canton weather.
• 59:57
  Speaker 5: I got there early that morning and I think I had thermal underwear on and I think I end up having it on all day.
• 1:00:04
  Speaker 5: Oh.
• 1:00:09
  Speaker 6: It was mid 70s and the sun came out.
• 1:00:11
  Speaker 6: It was full sun for a little while so it felt really warm, but it never got above the well I knew.
• 1:00:17
  Speaker 3: I wore.
• 1:00:18
  Speaker 3: I wore long pants, I did, I mean that's.
• 1:00:21
  Speaker 3: I don't usually wear shorts to any of of the events because usually I I end up not ever getting back to a place when you could change.
• 1:00:30
  Speaker 3: It's just like wear a pair of jeans or a nice pair of pants, you know, and just go with it.
• 1:00:36
  Speaker 3: Otherwise, usually if you don't, if you don't by the end of the night, you're in trouble or whatever.
• 1:00:42
  Speaker 3: So that was fine.
• 1:00:43
  Speaker 3: No, I thought the weather, comparatively, was really nice.
• 1:00:49
  Speaker 3: I mean, it was a really nice day.
• 1:00:50
  Speaker 3: So you can't, you know.
• 1:00:53
  Speaker 3: That's another thing.
• 1:00:54
  Speaker 3: If you go with two days, you know you got two days of worrying about the weather, right?
• 1:01:01
  Speaker 3: You know, because that's the key to everything.
• 1:01:03
  Speaker 3: I mean, you know I you're gonna throw festivals over the year.
• 1:01:07
  Speaker 3: There's gonna be sometimes it's not perfect weather, but at the same time, you know, I think that if it did, if it does rain, it'll just add a little bit more ambiance into tasting whiskey and nice.
• 1:01:22
  Speaker 3: You know, people will just have to get from tent to tent, but I don't think so, I mean that you throw it into that that part of October, right for a reason.
• 1:01:35
  Speaker 3: That's nice, cool days, but there's not a lot of rain down in Kentucky at this time of year.
• 1:01:39
  Speaker 6: It's the best weekend of the year.
• 1:01:42
  Speaker 4: Yeah.
• 1:01:43
  Speaker 3: That's what I've determined.
• 1:01:44
  Speaker 3: Well, I like the fact that it fell the sixth and the seventh, the furthest away from September as you could get, for the first weekend in the seventh is, as far as it goes, right.
• 1:01:57
  Speaker 6: So that's, there you go.
• 1:01:59
  Speaker 3: It's almost like three weeks from.
• 1:02:01
  Speaker 3: You know I'm gonna get rest, so I'm happy.
• 1:02:07
  Speaker 6: All right, so you were always the first weekend in October.
• 1:02:11
  Speaker 6: That is our date first weekend in October.
• 1:02:13
  Speaker 6: We didn't plan it being the seventh, but we got lucky.
• 1:02:16
  Speaker 5: Well, and to really clarify more for Saturday, because, for example, yeah, thank you.
• 1:02:22
  Speaker 5: Last year it was October 1st, a Saturday.
• 1:02:26
  Speaker 5: So the the actual bourbon on the banks festival, where you try the bourbon, is what sets the date for this.
• 1:02:32
  Speaker 5: Yeah, even though there are events on Thursday and Friday, it's that that first Saturday that sets the day right?
• 1:02:41
  Speaker 3: So you guys have a special Bottle for this year, right?
• 1:02:45
  Speaker 3: That's the associate.
• 1:02:46
  Speaker 3: I think last year it was a wilderness trail pick.
• 1:02:50
  Speaker 5: Yeah, last year was that kind of a special wilderness trail for grain, so this year we are actually gonna have two.
• 1:02:58
  Speaker 5: Okay, I just haven't.
• 1:03:00
  Speaker 5: I haven't received one of them yet.
• 1:03:02
  Speaker 5: And then what we did?
• 1:03:04
  Speaker 5: A knob creek.
• 1:03:06
  Speaker 5: Pick urban, not pretty bourbon.
• 1:03:08
  Speaker 5: And then I was able to get the sample of this one from spirits of French lick the knob creek pick.
• 1:03:16
  Speaker 5: I'll talk about it quickly.
• 1:03:17
  Speaker 5: It ended up being a little bit of a surprise.
• 1:03:22
  Speaker 5: It is bottle that it should be at Liquor store for us to get very soon.
• 1:03:27
  Speaker 5: It only yielded 90 bottles, so a very short barrel on that one so that that will go quickly.
• 1:03:38
  Speaker 5: So people want to make sure they don't wait by their bottle of knob creek.
• 1:03:41
  Speaker 5: I probably also explains why we like that one.
• 1:03:45
  Speaker 5: It was so, so different, so off-profile.
• 1:03:48
  Speaker 5: That one was picked by myself, alan Bishop, from spirits of French lick Lisa wicker, and then hunter coffee From whiskey.
• 1:04:03
  Speaker 3: That was that's the knob creek.
• 1:04:06
  Speaker 5: Yeah, that's the knob creek.
• 1:04:07
  Speaker 3: So did you all, did you all survive this one?
• 1:04:11
  Speaker 5: We did, we did, yeah, and then so what we're gonna try tonight.
• 1:04:16
  Speaker 5: I got the sample bottle last week, so it's in Boston Falls from spirits of French lick, and this was one I was really excited about.
• 1:04:25
  Speaker 5: I really wanted to pick one of these for the festival, because I think this is a bottle that showcases what craft distilleries can do.
• 1:04:33
  Speaker 5: So in Dostin Falls is different in that it is made with a corn, a modern landrace variety, that Alan Bishop bred for something like 20 years by merging together and breeding multiple strains of heirloom corn, and he bred this corn specifically for Distilling and making whiskey out of it.
• 1:05:01
  Speaker 5: Right, I think, the mash.
• 1:05:05
  Speaker 3: Yeah, go ahead, he grows that corn through the ownership farm, right, and the Dodie correct, yeah, the D form yeah, which is really cool because not only did he cross, cross, pollinate it, right, oh, but he also then, once he got the strain, then he it's like, produced enough, you know, you know it's being, you know, internally grown.
• 1:05:31
  Speaker 3: That does you know?
• 1:05:33
  Speaker 3: There's not a lot of places that just have their own farm of that distillery growing the corn, and then it's.
• 1:05:40
  Speaker 3: You know, when you think about it, it's his masterpiece.
• 1:05:45
  Speaker 5: Yeah, and I'm sure Alan is working on other things and other varieties now too.
• 1:05:49
  Speaker 5: Really You're good, but yeah, so you know.
• 1:05:54
  Speaker 5: The other interesting thing I don't know, people know, but I mean he, he breeds tomatoes For people that like to garden and use heirloom horns and heirloom seeds.
• 1:06:06
  Speaker 5: Baker Creek seeds is a really big one and I was looking through their catalog and they had a multi-colored sweet corn called Astronomy Domini and I was reading the description and it said bred by Alan Bishop from Indiana, and I actually I grew some of that my garden last year but and he's bred tomatoes.
• 1:06:29
  Speaker 5: Of course he has bred a green tomato that I think is called absent is the name of it.
• 1:06:35
  Speaker 5: I haven't tried that one yet.
• 1:06:39
  Speaker 3: Um, it's not what.
• 1:06:41
  Speaker 3: What's the root that he does?
• 1:06:43
  Speaker 3: Um ginseng?
• 1:06:44
  Speaker 3: I mean, he grows wild ginseng, mm-hmm, and he learned that from his grandpa, I believe, mm-hmm, you know, it's just the man when it comes to agriculture and you know he's, he's Down, he's, he's a classic Um distiller from history.
• 1:07:05
  Speaker 3: I mean, he gets it all yeast, all the different estrange, but then his intelligence of using the modern technology that part is it's just so cool to see him and what he's producing.
• 1:07:19
  Speaker 3: You go there every single time.
• 1:07:21
  Speaker 3: And there's something else and that this particular was a, was a Version, their first version of the barrel pick out of there.
• 1:07:27
  Speaker 3: I think you were somewhat associated with it somehow.
• 1:07:36
  Speaker 5: No, I just I managed to get a bottle of that as well and so, yeah, I love this.
• 1:07:40
  Speaker 5: And then it really showcases the corn.
• 1:07:41
  Speaker 5: I believe the mash bill on this is 80 percent Amanda Palmer corn and then I think 10 percent rye and 10 percent.
• 1:07:50
  Speaker 5: So this one is, uh, five years, three months old.
• 1:07:57
  Speaker 5: At a barrel proof of 100.7.
• 1:08:02
  Speaker 5: So it lost proof in the barrel.
• 1:08:04
  Speaker 5: I think they go in the barrel at 105 there.
• 1:08:08
  Speaker 5: So lost a little proof.
• 1:08:09
  Speaker 5: Let's see.
• 1:08:11
  Speaker 5: On this pick I should have pulled up a picture to go through so I don't forget anyone.
• 1:08:16
  Speaker 5: We had hunter coffee and kelly to neil from whiskey thief, jason Highlingenberg from starlight, brian Smith from hard truth Um, also a hundred coffees.
• 1:08:31
  Speaker 5: Wife Ashley was there.
• 1:08:32
  Speaker 5: Ashley actually works in the Quality control lab at wild turkey, so, um, she really knows what she's doing as well.
• 1:08:41
  Speaker 3: No wonder why hunter is so good.
• 1:08:43
  Speaker 3: He just defaults to her half the time just to make sure it.
• 1:08:46
  Speaker 3: Yeah.
• 1:08:48
  Speaker 5: She's the brains of that operation, so hunter is great.
• 1:08:52
  Speaker 5: I love hunter.
• 1:08:52
  Speaker 5: He is, he is.
• 1:08:54
  Speaker 5: But no, as we went through these, you know how it is sometimes doing a barrel pick, you taste the first one and you're like, oh, my goodness, that's so good and uh, you never know if it's because that was the first uh, sip of bourbon that day.
• 1:09:08
  Speaker 5: But but it really showcased the Amanda Palmer that, those kind of fruity notes that it has.
• 1:09:14
  Speaker 5: Uh, we tried a couple more and and this one ended up being you know it's, it's got those fruity notes from the corn, but it's just to me it's more intense.
• 1:09:23
  Speaker 3: There's a little bit of spice and, like salt, salty.
• 1:09:26
  Speaker 3: It almost tastes like street corn.
• 1:09:29
  Speaker 3: I'm thinking it.
• 1:09:31
  Speaker 3: It's like that's how I would describe that.
• 1:09:33
  Speaker 3: It's just like there's a little bit of that um aspect of that, all the different things that go on onto it, that you get that little bit of pepper and Whatever and it just has a really nice where I think the fruitiness is almost like it's not I wouldn't say it's tomato, but there's an aspect where it's on the border of salsa.
• 1:09:55
  Speaker 5: That's why I think there is a.
• 1:09:56
  Speaker 5: I think there is a like said, I get the almost like cherry fruit, but I think there's a little citrus to it also um, but the corn is definitely upfront a little bit.
• 1:10:10
  Speaker 3: It's got that nice um.
• 1:10:11
  Speaker 3: The heat is a little bit of pepper, but almost like a Tabasco.
• 1:10:17
  Speaker 3: Like that's how you know, like when you put some Tabasco sauce on.
• 1:10:21
  Speaker 3: That's how the heat is, but not overpowering, so it's that's an enjoyable pour.
• 1:10:29
  Speaker 5: And then so Diane doesn't have any tonight.
• 1:10:31
  Speaker 5: She has had it, though, and Renee has been down in Hilton Head too long, so he will get some as soon as he comes back.
• 1:10:40
  Speaker 4: They some at the Bourbon Society office.
• 1:10:44
  Speaker 5: I'll have to hide it so nobody else drinks it.
• 1:10:46
  Speaker 3: Probably was true.
• 1:10:47
  Speaker 3: Yeah, considering, yeah, and just you know, the bourbon that night.
• 1:10:52
  Speaker 3: Thank you for letting us come when we were down there and come to that meeting.
• 1:10:56
  Speaker 3: I just we were so lucky to come down when we came down and that's the night of your meeting because that meeting was.
• 1:11:02
  Speaker 3: You had Kenny talking, kenny Coleman of Bourbon, pursuit and also Pursuit United talking about what it's like to run a whiskey van Brent.
• 1:11:11
  Speaker 3: I still can't figure them out because you know I understand what they're doing.
• 1:11:18
  Speaker 3: They are extended out but they are extended out in a level where the talk and where they're at is kind of almost doesn't jive.
• 1:11:29
  Speaker 3: It's like I think they're getting their name out and they're doing no, they'll be there.
• 1:11:33
  Speaker 3: Right, they should be there.
• 1:11:35
  Speaker 6: Yeah, they will be there and they will also be sampling at the VIP event.
• 1:11:40
  Speaker 3: Okay, yeah, so I mean Kenny's great Ryan.
• 1:11:43
  Speaker 3: I met them last year at the other festival and I and then meeting seeing Kenny again, I just think they're what.
• 1:11:52
  Speaker 3: What whiskey is?
• 1:11:55
  Speaker 3: I mean they're a part of the whole thing and getting into this, so that's exciting.
• 1:11:58
  Speaker 3: But then we had seen Freddie Johnson at Buffalo Trace and I just I've been trying to see, remember when he totally bombed that trait for bourbon society.
• 1:12:10
  Speaker 6: Like you know Kenny Coleman's there bourbon pursuit, and then Freddie shows up and the whole room turns around.
• 1:12:17
  Speaker 3: I don't know what to tell you.
• 1:12:18
  Speaker 3: And it was I just meeting him there, because when we, when I met him at the distillery I've followed Freddie a lot and he did one of my first tastings in Kentucky ever.
• 1:12:28
  Speaker 3: We did the ghost tour on our way down the first year that I went into Kentucky and he was our taster after the tour.
• 1:12:36
  Speaker 3: I mean, he, he and I didn't even know who he was at the time and then I'm watching you know all the shows with when Minnick was doing bourbon and and beyond and he had Freddie on and then you see the Neats and everything and I'm like wow, he was doing our tasting.
• 1:12:52
  Speaker 3: So then when we saw him this past time after we were with Harlan, he was doing some tasting.
• 1:12:56
  Speaker 3: I got to meet him and took pictures on the bar and everything.
• 1:12:59
  Speaker 3: But he went into complete his, his, his mode of his sales mode of.
• 1:13:08
  Speaker 3: You know it's for good friends and a good.
• 1:13:10
  Speaker 3: I've heard the speech before and so when I was listening it was cool to for him to give it.
• 1:13:14
  Speaker 3: But when we met him at the meeting and you sat down with him, then you got the real.
• 1:13:20
  Speaker 3: That was really him and that was cool to have all the people from Buffalo Trace that were over there and you guys know Ralph Burgess.
• 1:13:27
  Speaker 3: I mean he worked, he's a great guy, he's originally from Ohio met him so that I really appreciate what you guys did there.
• 1:13:36
  Speaker 3: I mean that was fantastic and we were happy to be a part of that.
• 1:13:41
  Speaker 5: Well, yeah, you just got to let me know anytime you're down and we happen to have him in the band.
• 1:13:44
  Speaker 5: I think I have to join.
• 1:13:46
  Speaker 3: I think that's what has to happen.
• 1:13:47
  Speaker 3: I do.
• 1:13:48
  Speaker 3: I've been invited to be at a lot of group meetings and I think that was the what would you say the most official and the most star studded one I've ever been at.
• 1:14:04
  Speaker 3: So, I got to meet your husband Diane, and I got you know everybody was there and I mean, and Amsy was like you were on fire that night and well, you know, we've the Frankfort Bourbon Society, is a good group of people and have a lot of fun there.
• 1:14:25
  Speaker 5: I think we all enjoy each other's company.
• 1:14:27
  Speaker 5: And then, yeah, we are lucky to be here in Frankfort, so we do have a lot of Buffalo Trace employees that are members.
• 1:14:34
  Speaker 5: But yeah, no, it's a great group and Renee and I have served on that board for a while.
• 1:14:41
  Speaker 5: So Renee is the one who pays our bills, he's our treasurer.
• 1:14:43
  Speaker 5: So without Renee we would have been in the dark probably, or out on the street, so so he gets a lot of credit for that.
• 1:14:54
  Speaker 3: So did you guys start like really kind of small and then just keep building and building, and building.
• 1:15:01
  Speaker 4: I tell you, frankfort Bourbon's study took off quickly, I would say we started off in the fall of 2017 and our first barrel pick was a Weller 107 barrel pick and if you were a member, you were going to get the opportunity to buy a single barrel bottle of 107 and the membership just took off.
• 1:15:25
  Speaker 4: It just took off.
• 1:15:29
  Speaker 3: Yeah, I mean I don't.
• 1:15:30
  Speaker 3: We're in Ohio and I run the group here and I mean online.
• 1:15:36
  Speaker 3: the group's over a thousand, but as far as the people that I mean, I get you know 20, 30, like what you guys had at each meeting and I try and you know, Greg Schneider, we've had talk at meetings and I can now this year, because of what's been happening and everything I haven't we'll probably do one more meeting, but we haven't had as many meetings.
• 1:15:56
  Speaker 3: But I've all of a sudden gotten a lot more people that are excited about the podcast, Like we did this crystal Glen Caron club where you get a Glen Caron and then you get it.
• 1:16:08
  Speaker 3: You know, like you said, with the barrel picks, and the main one that we're putting out there is you get to actually come on the barrel pick with us, so we'll bring you along for one of the barrel picks and then you get the and it's in pre-included all the bottles and everything.
• 1:16:25
  Speaker 3: And then also we do a bus tour every year and then it looks like another bus company wants us to do another bus tour.
• 1:16:32
  Speaker 3: So we throw all that kind of stuff in.
• 1:16:35
  Speaker 3: So it's kind of I know what you're talking about running a group.
• 1:16:37
  Speaker 3: You just kind of come up with ideas and they just, the more you meet, the more the ideas work, right, All right.
• 1:16:46
  Speaker 3: So we're, we're, we've been here for a while.
• 1:16:50
  Speaker 3: So I know you guys got other things to do and anybody want to finish up with what, what you guys want to say, or each one say something, and then we'll finish up.
• 1:17:01
  Speaker 5: I think one thing did we ever talk about the Sunday event?
• 1:17:04
  Speaker 6: We did not.
• 1:17:05
  Speaker 6: It's a very Sunday, from two to four.
• 1:17:09
  Speaker 5: We got to make sure we get Jeff a reason to stay a little bit longer, so yeah, so this is a really unique thing that we're adding.
• 1:17:20
  Speaker 6: So the Kentucky, kentucky River Tours has the bourbon bell, which is new this year.
• 1:17:25
  Speaker 6: It's a two story, 49 cedar, 49 cedar boat that does tours and chef Wita Michael is going to be on there.
• 1:17:36
  Speaker 6: We have 36 tickets available.
• 1:17:39
  Speaker 6: She's going to do a tasting a bourbon pairing with OH, ingram, riverage, urban or whiskey, which is appropriate.
• 1:17:50
  Speaker 6: It's micro samples.
• 1:17:51
  Speaker 6: It's not a dinner, it's micro samples and it's kind of an educational experience.
• 1:17:55
  Speaker 6: She's going to teach you and walk you through.
• 1:17:57
  Speaker 6: This is a thing that she does, this that she's known for.
• 1:18:02
  Speaker 6: We will have some appetizers and some more pours afterwards, but really super cool opportunity and, like I said, there's only 36 spots available.
• 1:18:14
  Speaker 6: So and they've been very recently released, so I don't expect those to last long.
• 1:18:19
  Speaker 6: If you're a foodie or a fan of chef Wita Michael, I would I would encourage you to get your ticket quickly.
• 1:18:27
  Speaker 3: Okay, that's perfect, that's a and that's two to four on Sunday.
• 1:18:33
  Speaker 5: Yes, okay, you know, and so Wita is very well known around here for the restaurants that she owns and so, being from here, we know who she is, but I don't know how well known she is elsewhere.
• 1:18:45
  Speaker 5: She could be very well known.
• 1:18:46
  Speaker 5: She's been on some cooking shows and things like that, but I just looked it up because last time I didn't have the information for sure.
• 1:18:53
  Speaker 5: But yeah, she's been nominated for a James Beard Foundation Award six times, you know, for things like outstanding restaurant tour, best chef Southeast.
• 1:19:04
  Speaker 5: So she is a phenomenal chef and I'm sure that will be a terrific experience.
• 1:19:12
  Speaker 3: All right, I mean that that sounds fantastic.
• 1:19:15
  Speaker 3: Another, you know that's.
• 1:19:18
  Speaker 3: That's what going down to Kentucky gets you.
• 1:19:21
  Speaker 3: You get these, these experiences.
• 1:19:23
  Speaker 3: I've never heard of micro samples, but that would be interesting.
• 1:19:29
  Speaker 6: Well, it's just, it's not pairing it with a dinner, it's pairing it with with flavors, basically that you know whether it's a sample of honey or, you know, marmalade, or it's these, these different profiles of food that she, she, teaches you.
• 1:19:44
  Speaker 6: I've not done it, it's cool.
• 1:19:47
  Speaker 3: It's cool.
• 1:19:47
  Speaker 3: I mean, you said micro sample.
• 1:19:50
  Speaker 3: It's like not a, not a, dinner, but then it's just samples.
• 1:19:53
  Speaker 3: And now we're talking micro samples so, and then, and then she's going to be pairing it specifically with different bourbons and that type of thing, so it should be a really good time and hopefully the word is out.
• 1:20:08
  Speaker 3: I got to get my wife online because, because you might sell out tonight, who knows.
• 1:20:14
  Speaker 3: I mean, we've been live on Facebook, it's out there.
• 1:20:17
  Speaker 3: So there you go.
• 1:20:19
  Speaker 6: So well, you're doing it.
• 1:20:20
  Speaker 6: While you're, you're going down the Kentucky River, which you know.
• 1:20:23
  Speaker 6: So it's a gorgeous setting.
• 1:20:25
  Speaker 6: It's absolutely beautiful.
• 1:20:26
  Speaker 6: When it's done, you can go up to the upper roof and look around and and talk to the guys from OH and Grown and you know we have some appetizers and it.
• 1:20:36
  Speaker 3: You know it's it's all on the boat, right.
• 1:20:39
  Speaker 3: So it's all on the boat.
• 1:20:40
  Speaker 3: Wow, that sounds, that sounds like a experience, all right.
• 1:20:46
  Speaker 3: So I mean I'm looking forward to the 2023 bourbon on the banks.
• 1:20:53
  Speaker 3: I, just after being there last year and then being a, you know, an observer going around and now participating, we're we're pretty excited this year to come down and I'm hoping that my guys just the Airbnb has been booked since, I think, march, march, I mean early March, when I, when I first was talking to AMZ, so we, we picked it up for everybody.
• 1:21:21
  Speaker 3: So hopefully that all works out, but it's a large one.
• 1:21:24
  Speaker 3: I mean, you know, we've been we, when you look around Frankfurt, there's some really cool air.
• 1:21:30
  Speaker 3: Um, what would you say staying experience?
• 1:21:33
  Speaker 3: There's that one where it's like 10 bedrooms, 20 people can go there because all the bedrooms, and then it's like got a pool.
• 1:21:40
  Speaker 3: It's a luxurious thing and it's like I think it's $1,200 a night, but if you get couples it's $100 a night.
• 1:21:49
  Speaker 3: I mean, it's just like some of the stuff that's down there is so, so cool because of your distilleries and everything, and people are just jumping in.
• 1:21:57
  Speaker 3: So you guys are the face of Frankfurt when it comes to festivals and we look forward to it this year.
• 1:22:05
  Speaker 5: Look forward to having you.
• 1:22:07
  Speaker 4: Yeah Well, thank you, jeff, we appreciate it.
• 1:22:10
  Speaker 6: Yeah.
• 1:22:11
  Speaker 3: Thanks for coming on and, uh, I look forward to being there, so we should be able to get a lot of content this, you know, this year and, uh, we're excited.
• 1:22:21
  Speaker 3: I mean, we really are.
• 1:22:24
  Speaker 5: So now I think the Frankfurt Bourbon Society is going to get rid of our piano that we had, so I'm not going to sing any songs for you.
• 1:22:31
  Speaker 5: Uh, this year after the festival.
• 1:22:33
  Speaker 3: Well, now that I know you better, Amsey, you know, and I feel like that was the start of a really good you know the relationship right there.
• 1:22:42
  Speaker 3: Yes, yes, but I will tell you, this year I am going to watch you much better, All right, everybody.
• 1:22:54
  Speaker 3: So, uh, thank you guys for being on.
• 1:22:56
  Speaker 3: We're the scotchy bourbon boys wwwscotchybourbonboyscom.
• 1:23:01
  Speaker 3: For all scotchy bourbon boys stuff t-shirts, Glen Carons.
• 1:23:05
  Speaker 3: And then we actually have a little wooden bottle openers now going up, so look for those.
• 1:23:11
  Speaker 3: And then, uh, remember, uh, good bourbon equals good time and good friends.
• 1:23:17
  Speaker 3: Drink responsibly.
• 1:23:19
  Speaker 3: Don't drink and drive and live your life dangerously.
• 1:23:24
  Speaker 3: Well, Steve is going to take us out.
• 1:23:38
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 1:23:43
  Speaker 2: Oh, don't ask why.
• 1:23:45
  Speaker 2: Oh, don't ask why.
• 1:23:48
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:24:07
  Speaker 2: I tell you we must die.
• 1:24:10
  Speaker 2: I tell you, I tell you, I tell you we must die.
• 1:24:16
  Speaker 2: I tell you will I.