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Transcript

Kentsylvania: Two Craft Distilleries Blend Bourbon And Rye Into One Bottle · Whiskey Chasers

0:09
SPEAKER_03: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
0:17
SPEAKER_03: All while enjoying a glass.
0:19
SPEAKER_03: I'm Steve.
0:20
SPEAKER_03: I'm Nick.
0:21
SPEAKER_03: And I'm Chris.
0:22
SPEAKER_03: Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.
0:29
SPEAKER_00: Early cigar and a and English.
0:33
SPEAKER_00: And I don't care which one we do with what.
0:35
SPEAKER_00: Except for actually which one's more rye-heavy.
0:38
SPEAKER_03: We don't know.
0:39
SPEAKER_03: Because we don't know.
0:39
SPEAKER_03: Uh did I try these?
0:42
SPEAKER_03: That's the one I like.
0:42
SPEAKER_03: That's the one you like.
0:43
SPEAKER_02: Okay.
0:44
SPEAKER_02: And then what's this other one?
0:45
SPEAKER_02: That's the one from Liberty Pull that we're gonna throw on on the This is the series where it's uh upgraded craft or craft distilleries improving on their stuff.
0:58
SPEAKER_02: Uh ones we've already done.
1:00
SPEAKER_02: So this is the first MB Roland that Steve has had on the podcast.
1:06
SPEAKER_02: Yes.
1:06
SPEAKER_02: Because you weren't here when we did I was not the bonded.
1:10
SPEAKER_02: The bonded?
1:10
SPEAKER_02: The bondage?
1:12
SPEAKER_02: No, the uh Barker's Mill.
1:14
SPEAKER_02: That was MB Rollin.
1:15
SPEAKER_03: Yeah, Barker's Mill, which I yeah, I was not on for that.
1:19
SPEAKER_03: Uh but MB Roland was my pick this year from the club.
1:24
SPEAKER_03: That was the bottle that I took home as my extra sample.
1:27
SPEAKER_03: Yeah.
1:28
SPEAKER_03: So man, that cork pop, dude.
1:30
SPEAKER_03: Yeah, that was good.
1:32
SPEAKER_03: That's a from a non-scotch bottle.
1:35
SPEAKER_03: It's pretty good.
1:36
SPEAKER_03: So yeah, MB Roland, I don't I don't I didn't know a ton about them, so did a little bit of research on them and stuff.
1:42
SPEAKER_03: And then this particular bottle, though, is bringing together two big areas of whiskey.
1:50
SPEAKER_03: So we have we have Kentucky, obviously known for their bourbon, but then we also have Pennsylvania Rye with our good friends over at Liberty Pool.
1:59
SPEAKER_03: So this bottle is a combination of is it just two barrels?
2:03
SPEAKER_03: Is that right?
2:04
SPEAKER_03: Is it or is it more than that?
2:06
SPEAKER_02: No, so what I understand from Liberty Poles, and we'll get more into theirs, yeah.
2:11
SPEAKER_02: But if it was done relatively the same for MB Rollin, MB Rollin got three samples from three different rye barrels from Liberty Pole.
2:20
SPEAKER_02: They picked which one they wanted, uh 53 gallon, I think, is what they each got.
2:24
SPEAKER_02: And then they went into their own Rick House to find a barrel to then blend with what they got from Liberty Pole from the other distillery.
2:34
SPEAKER_03: Okay, got it.
2:35
SPEAKER_03: So the other distillery sent them something, and then they said, What do we have that goes well with this?
2:41
SPEAKER_03: Yep.
2:41
SPEAKER_02: Okay, got it.
2:42
SPEAKER_02: And it was strictly like the the only thing that was the same for both was the rise coming from Pennsylvania, the bourbon is coming from Kentucky.
2:53
SPEAKER_02: That was the goal.
2:54
SPEAKER_03: Very cool.
2:55
SPEAKER_03: I like that idea.
2:56
SPEAKER_03: I like the sharing of the bottles like that.
2:58
SPEAKER_03: I think that's a cool, cool kind of just concept.
3:01
SPEAKER_03: And like I said, the two two big areas of the country for whiskey coming together to make something is is pretty cool.
3:08
SPEAKER_03: Collaboration.
3:09
SPEAKER_03: Good collaboration.
3:10
SPEAKER_03: Yes, a good collab together.
3:11
SPEAKER_03: Yeah.
3:12
SPEAKER_03: So this is the MB Roland bottle.
3:14
SPEAKER_03: Yes.
3:14
SPEAKER_03: Uh, does it have a name?
3:16
SPEAKER_03: Or is it just uh Kennsylvania?
3:19
SPEAKER_03: Kennsylvania.
3:19
SPEAKER_03: Cancelvania, okay.
3:20
SPEAKER_03: What it says.
3:22
SPEAKER_01: I had fun naming these.
3:23
SPEAKER_01: Old second district.
3:24
SPEAKER_01: Or is that old second distillery?
3:26
SPEAKER_01: I think it's T Old Second Distillery.
3:28
SPEAKER_01: Distillery.
3:29
SPEAKER_01: Okay.
3:30
SPEAKER_02: So did you did you call her distillery?
3:33
SPEAKER_02: Old second.
3:33
SPEAKER_02: Well, did you do any research on MB Roland?
3:35
SPEAKER_02: A little bit when you have though.
3:37
SPEAKER_02: So I it's been a while since I looked at MB Roland, but if I remember correctly from their stuff, their claim is they're the second, like the second oldest distillery in Kentucky or in that area?
3:51
SPEAKER_03: Definitely in that area.
3:52
SPEAKER_03: So western Kentucky, which is where they are.
3:55
SPEAKER_03: They're on the border of Kentucky and Tennessee over there.
3:58
SPEAKER_03: They were established in 2009.
4:00
SPEAKER_03: So year I graduated high school.
4:02
SPEAKER_03: That was yeah, that's the year they they were established.
4:05
SPEAKER_03: It was a year after I graduated.
4:06
SPEAKER_03: You graduated in 08?
4:07
SPEAKER_03: Started college in 08, so I guess.
4:09
SPEAKER_03: So that'd be the same one.
4:10
SPEAKER_03: Yep.
4:10
SPEAKER_03: They're in Pembroke.
4:11
SPEAKER_03: Pembroke, yeah.
4:12
SPEAKER_03: Like the tobacco.
4:13
SPEAKER_03: Like the tobacco.
4:15
SPEAKER_03: Which I think is where Pembroke, I think that's Pembroke, like is established from that area.
4:20
SPEAKER_02: So which would make sense if tobacco's pop if Pembroke, because Pembroke tobacco's big, right?
4:25
SPEAKER_01: Or is it is it's it's it's Oterica.
4:28
SPEAKER_01: It's a Penbroke is a uh one of their one of their blends.
4:32
SPEAKER_01: One of their blends, yeah.
4:33
SPEAKER_01: It's their Margate mixed with some cognac.
4:35
SPEAKER_02: So that area must be pretty heavy in tobacco, like pipe tobacco, I'm assuming.
4:39
SPEAKER_02: I mean, they probably grow it.
4:40
SPEAKER_02: It's in the right area for it.
4:41
SPEAKER_01: Smoke it, yeah, and chew it.
4:42
SPEAKER_01: Yeah, probably smoke it and chew it.
4:44
SPEAKER_01: Snort it, maybe.
4:45
SPEAKER_01: Some people are stout they're still doing the snuff snuff.
4:49
SPEAKER_01: I want to try, I want to try that.
4:52
SPEAKER_02: Well, the reason I ask that is because uh MB Roland has a bottle that I thought was brand new to their lineup, but they've been doing it, uh, I guess throughout their time.
4:59
SPEAKER_02: But they do it in very small batches, and it's the dark-fired Kentucky.
5:03
SPEAKER_02: A dark-fired bourbon, I think is what they call it.
5:06
SPEAKER_02: Yeah, dark-fired bourbon.
5:07
SPEAKER_02: They pull from that that hit that like area heritage of tobacco, like pipe tobacco.
5:12
SPEAKER_03: They they utilize dark-fired corn smoked in traditional dark tobacco smoking sheds.
5:18
SPEAKER_03: So they they use that, giving the bourbon a distinct, subtle smokiness, kind of like a Pete.
5:24
SPEAKER_03: Everything they put out is uncut, unfiltered.
5:27
SPEAKER_03: And the owners are Paul and Mary.
5:31
SPEAKER_03: Not Peter.
5:32
SPEAKER_03: Mary Beth, yeah.
5:33
SPEAKER_03: Yeah, Mary Beth.
5:34
SPEAKER_03: So that's the MB as Mary Beth.
5:37
SPEAKER_03: But no Peter.
5:38
SPEAKER_03: No Peter.
5:39
SPEAKER_03: No Peter.
5:40
SPEAKER_02: Yeah, just Paul and Mary.
5:41
SPEAKER_02: Is the head distiller one of the owners, or is he just is he separate from the family, like from the other?
5:47
SPEAKER_03: Uh separate from the fair family.
5:49
SPEAKER_03: So I learned recently that he is Tom uh Paul Tomazowski.
5:56
SPEAKER_02: Sure.
5:56
SPEAKER_02: If I if I understand right or remember spot on, he is a vet.
6:01
SPEAKER_02: Yes, yes.
6:02
SPEAKER_02: Um, and he is actually grew up with uh or was good friends with Fred Minnick.
6:07
SPEAKER_02: Fred Minnick is also a vet.
6:09
SPEAKER_02: Uh so I I guess they're like have become good friends or grew up in the bourbon industry together.
6:13
SPEAKER_02: So they they've done a lot of stuff together, yeah.
6:17
SPEAKER_02: Which I I didn't realize until that's cool, until this release, so they they were connected in any way.
6:22
SPEAKER_03: Uh I was wrong.
6:23
SPEAKER_02: He is part of the family.
6:24
SPEAKER_03: Okay, he's Paul.
6:25
SPEAKER_03: He's Paul.
6:26
SPEAKER_03: Okay, he's last name.
6:28
unknown: Okay, okay.
6:30
SPEAKER_03: That would make more sense.
6:32
SPEAKER_03: Okay, uh Roland.
6:34
SPEAKER_03: Thomasky.
6:35
SPEAKER_03: Thomas Zaweski is apparently their last name.
6:38
SPEAKER_03: I don't know yet why they're named Roland.
6:42
SPEAKER_03: Because they see me Roland.
6:43
SPEAKER_03: Oh.
6:45
SPEAKER_03: They hated.
6:47
SPEAKER_02: I know that they take they are very big on community and restoring, or not necessarily restoring, but paying honor and homage to like historical stuff there in the community.
7:00
SPEAKER_02: Like the the Barker's Mill was a mill that was big, uh, that kind of helped grow that area to begin with.
7:06
SPEAKER_02: It was a staple for them, and they decided to bring the bourbon back and name it for that.
7:12
SPEAKER_03: And they are grained-glass uh distillery.
7:15
SPEAKER_03: And speaking of grain, sorta, what are we smoking with this?
7:20
SPEAKER_01: I'm patiently waiting.
7:21
SPEAKER_01: I'm like, I got a lot of money.
7:23
SPEAKER_01: So what what what is this?
7:24
SPEAKER_01: This is Briar Fox.
7:25
SPEAKER_01: Yeah, but this is Briar Fox from 324 2016.
7:29
SPEAKER_01: 2016.
7:31
SPEAKER_01: So that is 10 years ago.
7:34
SPEAKER_03: A little over 10 years.
7:35
SPEAKER_03: Yeah, so that's been sitting for about a hot minute.
7:37
SPEAKER_03: Yeah.
7:37
SPEAKER_01: And Briar Fox, if anybody knows, is a great blend.
7:41
SPEAKER_01: It's really one of their like one of their best sellers.
7:44
SPEAKER_01: Cornell and Deal.
7:45
SPEAKER_01: Virginia's Burlies, they put some cigar leaf in there and some other things to make it interesting.
7:51
SPEAKER_01: And I'm surprised there's no pop there.
7:53
SPEAKER_03: Yeah, I was gonna say there was no pop at all for that.
7:55
SPEAKER_01: Yeah, so but sometimes it depends on the blend, I guess, you know.
7:58
SPEAKER_01: But boy, it's aromatic though, coming out of the tin.
8:01
SPEAKER_02: So also talking grain, these guys are unique.
8:04
SPEAKER_02: I don't know if you caught this, Steve.
8:05
SPEAKER_02: You talked about them being grained to glass, but this kind of fits your unique grains that you were looking for for this year because they use white corn.
8:14
SPEAKER_02: For Kentucky, that's not normal.
8:16
SPEAKER_02: White corn, is that like the kind you eat?
8:17
SPEAKER_02: Yeah, like food grade white corn.
8:19
SPEAKER_01: I was gonna say, so they do use it.
8:21
SPEAKER_01: Yes.
8:22
SPEAKER_01: How about that?
8:23
SPEAKER_01: I want to I want to hear a company say we used uh creamed corn.
8:26
SPEAKER_01: That would be an interesting.
8:30
SPEAKER_01: Yeah.
8:31
SPEAKER_01: Uh we do uh specialty heirloom cream corn.
8:35
SPEAKER_01: Circa um, you know, 2007 canned.
8:39
SPEAKER_03: I think that might come soon because you know, now in the in the soda world, dirty sodas have become so popular.
8:47
SPEAKER_03: What is a dirty soda?
8:48
SPEAKER_03: A dirty soda has cream added to the soda.
8:51
SPEAKER_03: What?
8:51
SPEAKER_03: And yeah, so cream like cream cream, like heavy cream.
8:54
SPEAKER_03: Like heavy cream, yeah.
8:55
SPEAKER_03: Like whipping cream?
8:56
SPEAKER_03: Sure.
8:57
SPEAKER_03: Flavored cream for coffee, milk and a milk.
9:00
SPEAKER_03: Yeah, that is that is a newish thing that's out there now.
9:03
SPEAKER_03: They call it a dirty soda, it's called a dirty soda.
9:05
SPEAKER_03: It's been a thing in Utah forever.
9:07
SPEAKER_03: Why don't they call it dirty, though?
9:08
SPEAKER_03: It's dirty soda.
9:09
SPEAKER_03: Creamy sodas.
9:10
SPEAKER_01: I think like dirty soda, I think of like we put dirt in our soda, which isn't far off from cream.
9:15
SPEAKER_01: Exactly.
9:16
SPEAKER_03: So that's been a thing now for oh, I mean, but also you've had uh you've had a rip your float.
9:21
SPEAKER_03: That's basically oh, you know, yeah, that's basically it's cream.
9:25
SPEAKER_03: That's ice cream.
9:26
SPEAKER_03: Yeah, so they just took out the ice, made it a little bit warmer.
9:28
SPEAKER_03: Maybe so why not just do the ice cream dirty bottling Mountain Dew dirty already with cream and stuff in it.
9:35
SPEAKER_03: Yeah, it's already been bottled.
9:37
SPEAKER_03: That can't be good.
9:37
SPEAKER_03: But uh, so that's already a thing.
9:39
SPEAKER_03: So, you know, I mean, you know, throw some throw some milk in our whiskeys.
9:43
SPEAKER_03: Well, that really must be popular.
9:44
SPEAKER_01: No, thank you like bottling it up.
9:46
SPEAKER_01: They haven't even bottled up a root beer float yet.
9:49
SPEAKER_01: Not yet.
9:49
SPEAKER_01: They haven't bottled a root beer float, they could do it.
9:52
SPEAKER_01: Not well.
9:52
SPEAKER_02: Oh, I guess a float, you're right.
9:54
SPEAKER_01: Yeah, well, have you seen those ice cream sandwiches that don't melt?
9:58
SPEAKER_01: Most of them, like the ice cream sandwiches now, if you buy them for like the drumsticks?
10:02
SPEAKER_01: No, like the actual ice cream sandwiches, you know, with the black outside and the white inside.
10:06
SPEAKER_01: So there's videos on this, and we actually tried it the other day because we had some.
10:09
SPEAKER_01: They were like giving them out or whatever, and they don't like you can leave them out in the sun for like three hours, and they're still ice cream.
10:16
SPEAKER_02: That's not at all what I remember growing up.
10:18
SPEAKER_02: Those things melted so quick.
10:20
SPEAKER_02: Yeah, no, these.
10:21
SPEAKER_01: So they're putting some sort of they're made of some sort of something that it's like this is forever ice cream.
10:27
SPEAKER_01: There he goes, deep.
10:28
SPEAKER_01: Oh, nice one.
10:29
SPEAKER_01: So, what's this one gonna smell like, by the way?
10:31
SPEAKER_01: We've had it before.
10:32
SPEAKER_01: It's gonna smell good, in my opinion.
10:34
SPEAKER_03: Like it's gonna smell great.
10:35
SPEAKER_03: I'm gonna think it's good.
10:36
SPEAKER_01: It's gonna smell um like early.
10:39
SPEAKER_03: It's a it's a backup, it's a cube.
10:41
SPEAKER_01: It's gonna smell with a little bit of cigar.
10:44
SPEAKER_01: It's gonna be cigar forward, but it's gonna smell urchy, uh rich, earthy, urchy, urchy.
10:50
SPEAKER_01: I was trying to say earthy and rich at the same time.
10:52
SPEAKER_01: It didn't work out.
10:53
SPEAKER_03: It's gonna be urchy, guys.
10:53
SPEAKER_01: It's gonna be urchy, and it's gonna smell, yeah, like soil kinda in a good way.
10:59
SPEAKER_03: It does smell dirty.
11:00
SPEAKER_03: It's smells like a dirty soda, yeah.
11:02
unknown: Right.
11:03
SPEAKER_03: Not that I would know.
11:04
SPEAKER_03: Uh, but also there's a candy that I'm thinking of.
11:07
SPEAKER_03: It's just just smelling the tobacco itself.
11:09
SPEAKER_03: Is there sassarus?
11:12
SPEAKER_03: No, like a sarsparole.
11:14
SPEAKER_03: Is it just is it just chocolate, but like the like the baking chocolate unused, just out of the can?
11:19
SPEAKER_01: What is that chocolate?
11:20
SPEAKER_01: Uh well, it's like a candy that's like a hard sucking candy, but it's kind of chocolatey.
11:25
SPEAKER_01: Is that what you're talking about?
11:26
SPEAKER_01: What are you talking about?
11:27
SPEAKER_01: What are you talking about?
11:28
SPEAKER_03: Like just the Hershey powder so that's in the cupboard.
11:32
SPEAKER_01: But it's a little sweeter too.
11:34
SPEAKER_02: What hard chocolate candy are you eating?
11:37
SPEAKER_01: I've had one before and it was like it almost like um it's becomes like kind of syrupy when you like um I hate to say suck on it, but yeah, it's like a hard chocolate.
11:47
SPEAKER_01: I don't have to Google it.
11:49
SPEAKER_01: It's like a hard chocolate candy.
11:52
SPEAKER_01: It's like yeah, but tootsie rolls are kind of like a chocolate too.
11:56
SPEAKER_01: Well, they are.
11:57
SPEAKER_01: Tootsie rolls are not chocolate.
12:00
SPEAKER_01: There's a hard candy.
12:01
SPEAKER_01: Let's Google this.
12:02
SPEAKER_01: I think there's a hard candy that's like chocolate flavored that is not popular anymore.
12:07
SPEAKER_02: Was it ever popular?
12:09
SPEAKER_01: Probably for me only.
12:10
SPEAKER_01: Hard chocolate flavored candy.
12:12
SPEAKER_01: Let's see.
12:12
SPEAKER_02: I'm picturing like Werthers or like the strawberry.
12:15
SPEAKER_02: Yes, this is it.
12:16
SPEAKER_02: Like the strawberry ones that like would have like gelatin side.
12:20
SPEAKER_01: If you've had these, you'll know it just by looking at them, but it's not like there's a brand.
12:24
SPEAKER_01: This is it.
12:24
SPEAKER_01: They're like homemade.
12:26
SPEAKER_02: They're like they're like root beer candies, like homemade candy.
12:28
SPEAKER_02: But chocolate flavored.
12:30
SPEAKER_02: I don't, I've never seen that.
12:31
SPEAKER_01: Have you ever had that, Steve?
12:32
SPEAKER_01: I don't think so.
12:33
SPEAKER_01: Is it like a powdered sugar on the outside?
12:34
SPEAKER_01: Yeah, powdered sugar on the outside, but it's like a hard candy.
12:38
SPEAKER_01: It's rot candy, that's what it is.
12:39
SPEAKER_01: It's rot candy, but it's chocolate flavored.
12:42
SPEAKER_01: I've never had chocolate flavored.
12:44
SPEAKER_01: I used to, I mean, I grew up eating rock candy, so that's where it came from.
12:47
SPEAKER_01: Yeah.
12:47
SPEAKER_01: The rock candy on the sticks, the wooden sticks.
12:50
SPEAKER_01: They also have those root beers, though, but they have chocolate and look at that.
12:54
SPEAKER_01: Yeah, see if you can tell the smell that I'm thinking of.
12:57
SPEAKER_01: Yeah.
12:57
SPEAKER_02: Chocolate and stuff, eh?
12:59
SPEAKER_01: Yeah, I think that it's it's probably the rot candy I'm thinking of.
13:01
SPEAKER_01: Not very popular, still delicious.
13:04
SPEAKER_01: Go figure.
13:04
SPEAKER_01: If it's it's no longer around.
13:06
SPEAKER_01: Yeah, I would bring something up like that.
13:09
SPEAKER_01: All right, I'm doing matches today.
13:11
SPEAKER_01: Oh, yeah, Nick, you smell that stuff right out of the can there, and you let us know what you think.
13:16
SPEAKER_01: And then you can smell the room note.
13:18
SPEAKER_03: Is it a chocolate cherry sort of thing that must smell?
13:21
SPEAKER_02: It's like a chocolate-covered like berry almost, like a cherry or like a blueberry, or like a is it those Queen Anne's chocolate covered cherries you get at Christmas time?
13:29
SPEAKER_03: I don't know.
13:30
SPEAKER_03: I don't know what those are.
13:31
SPEAKER_01: Is there any other brand that's even close to being that?
13:34
SPEAKER_01: Like, as far as like chocolate-covered cherries go, you know what I mean?
13:38
SPEAKER_01: Like there's other brands people have, but like that is the one that's the one.
13:43
SPEAKER_03: Yeah, I love those things.
13:44
SPEAKER_03: My wife hates them, and so I love getting them because you can't overdo them.
13:49
SPEAKER_02: No, yeah.
13:50
SPEAKER_02: What's fascinating is the smell on this guy just in the can versus you guys smoking it.
13:56
SPEAKER_02: Not anywhere near near close to each other, but both are delicious.
14:00
SPEAKER_02: It's a big difference, right?
14:01
SPEAKER_02: Oh, yeah.
14:01
SPEAKER_01: It's a lot more cigar forward on the uh which I can believe is gonna go really well with this.
14:06
SPEAKER_01: Speaking of this, let's talk more about the alcohol.
14:08
SPEAKER_02: Yeah, so MB Rollin's been around for a hot minute.
14:11
SPEAKER_02: MB Rollin also has a program, which is kind of how they all got involved uh between Liberty Pole and MB Rollin.
14:19
SPEAKER_02: Uh, but the program that they offer is almost like a distilling program.
14:24
SPEAKER_02: So it's it's it's very different from Moonshine University in the sense that I thought it was the exact same, but I in talking to Liberty Pole more about it, the setup for MB Rollin is more you know how to distill.
14:38
SPEAKER_02: So, Steve, let's say you already know how to distill, you want to start your own distillery, but you don't know the setup.
14:44
SPEAKER_02: Like, what's the cost gonna be?
14:45
SPEAKER_02: How do I, how do I, you know, get labels created?
14:49
SPEAKER_02: Like, how do I get labels approved?
14:51
SPEAKER_02: How do I file them?
14:52
SPEAKER_02: That's kind of the business of how do I do this?
14:55
SPEAKER_02: What do I sell it as?
14:56
SPEAKER_02: You know, what's the cost for all this?
14:58
SPEAKER_02: They run a class for that, so it's it's less of you don't know how to distill and more you know how to distill.
15:04
SPEAKER_02: Let's give you the nitty-gritty of how you can get up and running, which is awesome.
15:08
SPEAKER_03: So it's that next level, it's no longer doing home distilling stuff, it's I want to start distilling okay.
15:13
SPEAKER_02: The cool thing is the fact that MB Roland's only been around since 09, and they're like, hey, let's let's just share our expertise of what we've learned with other craft distilleries that want to grow.
15:24
SPEAKER_02: Our competition, what the world to see is our competition, we want to help them grow, like we want to help them start so that we have something to to befriend or to to compare with, or you know, watch the the industry grow in that term.
15:39
SPEAKER_02: So MB Roland puts this on.
15:41
SPEAKER_02: I don't know if it's like once a year or how often they do it, but they they have a class, a course that they set up for it, and you go out there and I think it's like a week, like a 40-hour course kind of deal that they do, and you're there at their their distillery, and you get to learn the nitty-gritties of how to start it.
15:57
SPEAKER_02: So, out of this, this kind of friendship formed with Liberty Pool and them of hey, we've kind of grown over time, we they stay connected every now and then, they'll see each other, whether they're going out to around Kentucky, Liberty Pool's going out in the area, or MB Roland's coming out Pennsylvania area, they'll they'll connect.
16:14
SPEAKER_02: I don't know if they were sitting around at Liberty Pool just drinking one time or somewhere they were just having drinks, and was brought up this idea of how cool would it be if we collaborated together?
16:25
SPEAKER_02: You talk about Kentucky being like the home of bourbon, you also talk about Pennsylvania being kind of the home of rye.
16:32
SPEAKER_02: So, how cool would it be to take the two oldest, kind of the what we would consider the two oldest whiskies and find a collaboration between the two and see what would happen with blending them?
16:43
SPEAKER_02: And I don't know that MB Rolone's ever done anything like this in the sense of like blending.
16:48
SPEAKER_02: When we did the interview with Liberty Pole, they're they're kind of understanding blending, but it's not a ton a lot of single barrels, a lot of barrel proofs, a lot of not necessarily touching the final product, other than let's taste it and see it's ready and pull it out and be done.
17:03
SPEAKER_02: So what they did is they ended up sending, uh like we mentioned before, samples to each other of hey, Liberty Pole said these are three of our monocayla rice, not the Pita, just the normal rice.
17:15
SPEAKER_02: Pick which barrel you want, and we'll get that to you.
17:19
SPEAKER_02: So they picked one, shipped it over to them.
17:21
SPEAKER_02: Now, as far as I'd love to talk to MB Rollin to see how did they kind of figure out what it is.
17:27
SPEAKER_02: Did they try any of it?
17:28
SPEAKER_01: Or did they just go based on the the profile that they were told?
17:31
SPEAKER_02: Or I got to talk to Jim at Liberty Pole on how they did it, and how they did it was absolutely fascinating.
17:36
SPEAKER_02: We'll get into that with their bottle, but we don't know how MBOland decided.
17:40
SPEAKER_02: All we know is they were given a barrel and they were able to take a barrel from their own rickhouse, whatever they wanted, that they thought paired and blended well with this.
17:50
SPEAKER_02: And they went 53 and 53.
17:53
SPEAKER_02: So they blended a one barrel to one barrel and went with that.
17:56
SPEAKER_02: Now, whether or not they proofed it down or they went with the the uncut, unfiltered kind of idea.
18:01
SPEAKER_02: Don't really know.
18:03
SPEAKER_02: I don't know that for sure, but their mentality, their idea was okay, how do we we know bourbon well, we do bourbon well.
18:10
SPEAKER_02: How do we pair that with a uh a Pennsylvania rye?
18:14
SPEAKER_02: And which one comes forth, like which one comes to the front, which uh how does it meld together?
18:19
SPEAKER_02: What happens?
18:21
SPEAKER_02: That's this guy, which is drastically different from the other one.
18:25
SPEAKER_02: We'll have the other one later on in another episode.
18:27
SPEAKER_03: That is really cool.
18:28
SPEAKER_03: Um, like I said, I like the concept of it and I like bourbon and essentially making uh sort of a high-ry bourbon, maybe, or or maybe crossing over into the just whiskey world, depending on what the mashables and stuff are.
18:42
SPEAKER_03: But yeah, it's good too.
18:44
SPEAKER_01: It's it's a little bit thin, I feel like.
18:47
SPEAKER_01: It is a little bit more thin.
18:49
SPEAKER_01: And yeah, when I tried this um the other day at the club, I I didn't have that experience.
18:55
SPEAKER_01: The thinness, really?
18:56
SPEAKER_01: The thinness, yeah.
18:56
SPEAKER_01: Okay, and in the um dusty barn a little bit, kind of came a little bit more through.
19:01
SPEAKER_01: But today it is a little bit more thin with a little less of that.
19:05
SPEAKER_01: Not saying it's bad, but I'm still liking it.
19:07
SPEAKER_01: But uh, it's not as um much of a kick in the teeth as it was.
19:12
SPEAKER_01: It is more pleasant in terms of like just just smoothness than I imagine.
19:16
SPEAKER_01: Right, and I think that that's a good thing.
19:18
SPEAKER_01: I think that it being as it's especially being a collaboration type bottle, it's not offensive.
19:23
SPEAKER_03: It's actually a great summertime bottle because it's it is a little bit on the thinner side.
19:27
SPEAKER_03: It is, it doesn't punch you in the face, and so it does make a really nice summer summer drink, which is kind of this is great for back porch in the evening on a summer day.
19:36
SPEAKER_02: What's the proof point on that bottle?
19:38
SPEAKER_03: Yeah, I was gonna ask you that too.
19:39
SPEAKER_03: 108, 102?
19:42
SPEAKER_03: I know it's over 100, but I 107.
19:45
SPEAKER_03: 108.
19:46
SPEAKER_01: 108.2.
19:47
SPEAKER_01: Okay, so 108.2, which so it's a it's even a friendly proof point.
19:50
SPEAKER_01: But I don't want to say it's not script friendly.
19:53
SPEAKER_01: Yeah, it's got a lot of flavor in it.
19:55
SPEAKER_01: It does, it's just not over, it's not overdoing itself.
19:59
SPEAKER_02: Which thinking about so I have a few bottles of MB Rollin on my shelf at home.
20:05
SPEAKER_02: We've done the uh Barker's Mill here, yeah.
20:07
SPEAKER_02: And I have tried and I do really enjoy it.
20:10
SPEAKER_02: We had for the club, we did uh MB Rollins rye.
20:14
SPEAKER_02: We did a store pick last year of their rye.
20:18
SPEAKER_02: They also do a corn whiskey and just a normal bourbon.
20:21
SPEAKER_02: I've got to believe this is just their normal hum ho bourbon.
20:25
SPEAKER_02: I I I doubt that they pulled out a Barker's Mill barrel for this.
20:31
SPEAKER_01: No, I don't think so.
20:32
SPEAKER_01: The other thing I do want to make mention of is for people like maybe Blake or or anybody who's a little sensitive to rye, there is a good amount of rye in the back half of it.
20:41
SPEAKER_01: Yes.
20:42
SPEAKER_01: I don't want it to be like it does have like a peppery spice at the back end, yeah.
20:46
SPEAKER_01: You can tell there's rye in this, with but without it being overbearing, exactly, yeah.
20:50
SPEAKER_01: Overpowering, it would be something for somebody who likes to dip their toes, but doesn't go full on into rye.
20:55
SPEAKER_01: I think that'd be fine.
20:56
SPEAKER_03: Yeah, it's not like uh sometimes when you're cooking, especially like if you use whole uh peppercorns and stuff, you get like that bite of it, and that like, whoa, what's going on here?
21:07
SPEAKER_03: It's not that, it's instead there's lots of pepper mixed into the dish, and so it hits you at the back of your throat.
21:14
SPEAKER_03: Yeah, it's almost like a warmth in the aftermath.
21:17
SPEAKER_03: From that, and so yeah, it doesn't like punch you the way your eye normally does or can.
21:22
SPEAKER_02: I find it very interesting.
21:23
SPEAKER_02: Again, we're we're talking about a company that I think MB Rollin got started in 2016, maybe because I think they just had their 10-year anniversary.
21:34
SPEAKER_01: They got started in 2016.
21:36
SPEAKER_01: Uh Liberty Pull did MB Rollin got the same year that this pipe tobacco was made.
21:40
SPEAKER_02: Oh, hey, yeah, part of what we have in here is probably ranges.
21:45
SPEAKER_02: That's cool.
21:45
SPEAKER_02: But you think about a company that was from 09 to 2016.
21:48
SPEAKER_02: That's almost seven years apart.
21:50
SPEAKER_02: Yeah, seven years apart of doing it, but the idea of an older distiller be like, hey, let's collab together.
21:56
SPEAKER_02: Like we we do MB Roland does rye very well.
22:00
SPEAKER_02: Their rye is very unique for Kentucky.
22:04
SPEAKER_02: So is Liberty Pole.
22:05
SPEAKER_02: Liberty Pole is very unique for Pennsylvania, just rye in general.
22:08
SPEAKER_02: But you talk about a company that goes in with white corn to begin with that adds a very unique flavor.
22:14
SPEAKER_02: How do you get this?
22:15
SPEAKER_02: Like, I just keep thinking in my head, like Liberty Pool's, if you've had Liberty Pull's rye, it's it's rye, it's it's unique friendly rye.
22:31
SPEAKER_01: For a Kentucky distillery to be doing rye that well, right?
22:34
SPEAKER_01: I don't think there's a whole lot of people down there that are doing it that much better, if if at all.
22:39
SPEAKER_01: I mean, because it's bourbon, I mean it's bourbon country, you know what I mean?
22:42
SPEAKER_01: It's uh rye is still kind of like it's made, but it's not like celebrated, you know, as much.
22:48
SPEAKER_01: And uh I think MB Roland does kind of uh do a better job with their rye than their bourbon, you know what I mean?
22:54
SPEAKER_02: So which is again it's fascinating, but this doesn't even drink like their rye, like their traditional rye.
23:00
SPEAKER_01: This is a whole new but I think it's the I don't know how much of this is just unique for MB Roland or how much of this is just the way it comes out when you pair it with something that's you know different, like from Liberty Pool.
23:12
SPEAKER_01: So I don't know.
23:14
SPEAKER_01: It's good, it is really good.
23:16
SPEAKER_01: Yeah, it's good.
23:18
SPEAKER_01: Can you get it?
23:22
SPEAKER_02: So MB Roland does have it on their website, but it does say pre-sale order, so I don't know if it's actually like when it's gonna go live or it's already, but uh well, it's gonna be from there, probably from their bottle shop only, though, right?
23:36
SPEAKER_01: So they only did so much of this.
23:38
SPEAKER_03: Well, they only had the two barrels.
23:39
SPEAKER_02: Yeah, they only had the two barrels, roughly.
23:41
SPEAKER_02: And I believe at one point they traded Celebrity Pole and MB Rollin.
23:46
SPEAKER_02: Once this was done before they released it, they met up and switched uh split 10 cases, so they gave each other 10 cases of their own stuff to be able to sell.
23:54
SPEAKER_02: So it is very limited on this.
23:57
SPEAKER_02: So sorry for people listening.
23:59
SPEAKER_01: Yes, sorry for people, but you can listen to it and uh imagine what it would taste like.
24:04
SPEAKER_02: Yes, but we talk about because we've had embi roll them before, and we've talked about MB Rollum being very unique and special for Kentucky for a craft distillery coming out of Kentucky.
24:15
SPEAKER_01: Well, and it's good to talk about them because they're gonna be coming out with more stuff like this in the future.
24:19
SPEAKER_01: This is not gonna stop here, especially this is successful.
24:22
SPEAKER_01: This was a successfully done, well done collaboration.
24:26
SPEAKER_01: I don't think they're gonna be done doing this type of stuff.
24:28
SPEAKER_01: I don't think they're gonna be done doing this kind of stuff either.
24:30
SPEAKER_03: I mean, I I mentioned it should be a really cool yearly tradition if they could.
24:35
SPEAKER_03: And every year I'll be however they did this, this would be something that would be not replicated to be exactly the same as this bottle.
24:45
SPEAKER_03: It would be replicated to do whatever whatever their goal is.
24:49
SPEAKER_03: So the flavor is going to be a lot different.
24:51
SPEAKER_03: So this would be a good if they did this more, if they continue to do this every year or however they do it, this could be a collector's bottle because it is so much different every time.
25:01
SPEAKER_03: At least I'm assuming.
25:02
SPEAKER_03: I'm assuming the next one will not taste anything like that.
25:04
SPEAKER_02: I believe it won't.
25:05
SPEAKER_02: And like I again, I keep trying to think like what did they have in mind when they started blending this?
25:10
SPEAKER_02: Like, did they go through and pull different samples from the barrels or like, oh, I know this barrel over here will probably be good for this or that barrel.
25:19
SPEAKER_02: And did they pull samples and then slowly blend it and be like, okay, this is good, or this is really bad.
25:23
SPEAKER_02: Let's not do this one.
25:24
SPEAKER_02: Like, what how did what was the process for them to find their barrel to blend with this one?
25:30
SPEAKER_02: Yeah, to say this is what's gonna work, like this is what's gonna fit.
25:33
SPEAKER_02: Because a lot of their stuff looking online.
25:35
SPEAKER_02: I don't know if you looked at their bottles online, a lot of them are like single barrel stuff that they do.
25:39
SPEAKER_02: It's not necessarily like a blended.
25:41
SPEAKER_02: The most blended one is probably their bottle in the bond.
25:44
SPEAKER_02: If it's not like a single barrel bottle in the bond, then that's that might be their their most blended version that they do of like a blend.
25:53
SPEAKER_02: But those bottles are even consistent in the flavor that they're this almost the same every time.
25:57
SPEAKER_02: So it's very interesting to pull something awry that you're not used to, with already your unique mash bill of white corn to begin with, which adds this sweet corny flavor without being like candy corn kind of sweet.
26:13
SPEAKER_02: I mean, I wonder when they came up with that idea, like to use that kind of corn, you know.
26:17
SPEAKER_02: Have they been using white corn since the beginning?
26:18
SPEAKER_01: Yes.
26:19
SPEAKER_02: To my knowledge, I've been using white corn since the beginning.
26:21
SPEAKER_01: Kind of consistent with it.
26:23
SPEAKER_02: They've always wanted to be set apart and unique in that.
26:25
SPEAKER_01: Resurrecting history with one barrel at a time.
26:28
SPEAKER_01: That's what they said.
26:29
SPEAKER_01: That's kind of cool.
26:30
SPEAKER_01: I like that they went with uh Kennsylvania instead of like Pinocchio or something.
26:35
SPEAKER_01: No, Pinocchio would be weird.
26:36
SPEAKER_02: Pinocky.
26:41
SPEAKER_01: Pinocky.
26:42
SPEAKER_01: Pinocky.
26:43
SPEAKER_01: Pintucky.
26:44
SPEAKER_01: No, I don't know.
26:44
SPEAKER_01: And I like the um little 250.
26:48
SPEAKER_01: It's got the 250 for America, but it's got like the whole, I don't know what's that lady's name with the thing in the with the Lady Liberty, or no, I don't think that's Lady Liberty, is it?
26:58
SPEAKER_01: Mary Beth?
26:59
SPEAKER_01: She's got the Fletcher thing.
27:02
SPEAKER_01: Isn't that Ross?
27:03
SPEAKER_01: Yeah.
27:03
SPEAKER_01: Uh Beth Ross?
27:04
SPEAKER_03: Uh not Beth.
27:06
SPEAKER_01: Bob.
27:08
SPEAKER_03: No, it's just little pretty little trees in the back.
27:12
SPEAKER_01: Yeah, Petsy.
27:13
SPEAKER_01: It's Petsy.
27:15
SPEAKER_01: Yeah.
27:15
SPEAKER_01: And then it's got what some drummers and fiddlers and whatnot.
27:18
SPEAKER_01: It looks great.
27:19
SPEAKER_01: And it's got a little barn, some silos.
27:21
SPEAKER_01: I it look the bottle looks fantastic.
27:24
SPEAKER_02: Now, you guys have had MB Rollin before.
27:27
SPEAKER_02: Would you say very distinct flavor?
27:29
SPEAKER_02: Like MB Rollin gives you very distinct.
27:31
SPEAKER_02: I know this is theirs, either by taste or by smell.
27:34
SPEAKER_02: Usually so, yeah.
27:36
SPEAKER_02: What would you say about this guy?
27:37
SPEAKER_02: Would you say the same about this one, or go, this is something different?
27:42
SPEAKER_03: Well, the problem is Barker's Mill that we had, that was a rye, also, isn't it?
27:46
SPEAKER_03: Or is that a bourbon?
27:46
SPEAKER_03: That's a weeded bourbon.
27:48
SPEAKER_03: It's a weeded bourbon.
27:49
SPEAKER_03: And then the rye is the store pick that we got, right?
27:52
SPEAKER_03: Okay.
27:53
SPEAKER_03: So it's been a long time since I've had Barker's Mill, but the rye, uh, like I said, I'd so on at the end of the year we go through and we we uh draw names to have the two-ounce pores at the end of everything we had.
28:06
SPEAKER_03: That and I I drew first, and that was the first one I grabbed.
28:10
SPEAKER_03: I wanted the I wanted the store pick from MB Rollin, I really enjoyed it.
28:13
SPEAKER_03: But that's their rye.
28:14
SPEAKER_03: And you're not even a rye guy.
28:15
SPEAKER_03: I'm not an overly rye guy, but you're kind of a rye guy.
28:18
SPEAKER_03: Yeah, yeah.
28:18
SPEAKER_02: I believe that it's a weeded rye, is what they do too.
28:20
SPEAKER_02: It's a weeded rye, I believe it is.
28:22
SPEAKER_03: Their rye is just unique, though.
28:24
SPEAKER_03: But it's very unique, and I don't think uh that's not the flavor I'm getting off of this.
28:27
SPEAKER_01: I I honestly, if you hadn't told me it was MB Roland, but also I don't think I would be able to pick out Liberty Pole either.
28:34
SPEAKER_01: Yeah, agreed.
28:35
SPEAKER_01: Uh this doesn't taste like Liberty Pole because they're both distinctly different, and then now that they're together, it's like I think this is a whole new thing.
28:42
SPEAKER_01: Like I wouldn't be able to just identify.
28:44
SPEAKER_01: No, agreed.
28:45
SPEAKER_01: But that's a good thing.
28:46
SPEAKER_03: Yeah, this baby doesn't look like mom or dad.
28:48
SPEAKER_02: No, which I I again I find fascinating that they went into it and went, okay, we're we're gonna create something unique that's not the minute someone picks it up, they're not gonna go, ooh, that's ours.
28:59
SPEAKER_02: But they're also not gonna go, oh, that's not yours.
29:01
SPEAKER_02: Like it's one of those of like, okay, this is different.
29:04
SPEAKER_01: I think if it were to have either one's DNA too much, then it would be kind of what's the point?
29:08
SPEAKER_02: Right.
29:09
SPEAKER_02: Uh was wrong.
29:10
SPEAKER_02: Their rye is 68 rye, 27 white corn.
29:14
SPEAKER_02: That's a five barbell.
29:15
SPEAKER_02: So not which is a good amount of white corn in their rye.
29:17
SPEAKER_02: But that white corn adds kind of that like buttery, like almost uh creamy sweetness to it.
29:24
SPEAKER_01: It's going well with the pipe.
29:25
SPEAKER_01: It is, it's going really well with the pipe.
29:27
SPEAKER_01: This um smells just as good as it tastes.
29:30
SPEAKER_01: I mean, in my opinion, it's not aromatic by any means, but it smells like straight up like what tobacco smoke should smell like.
29:37
SPEAKER_01: Like, so like uh even if you didn't like like the plain tobacco smell, I think you couldn't mind this because it's just like it's not even a like a straight burly when you smoke, it's got a bit of a you know, some people say it's like cigarette-y kind of or whatever, it's just not as pleasant.
29:53
SPEAKER_01: This is pleasant to smell.
29:55
SPEAKER_03: It is the room note in here is really, really nice.
29:57
SPEAKER_01: I'm actually detecting my the room note, which you normally when you're smoking, you can't do, but I can smell it just as well as I can taste it.
30:04
SPEAKER_01: It's they're both good experiences.
30:06
SPEAKER_03: Yep, and it's it's staying lit fairly well.
30:08
SPEAKER_03: It's a good the dryness level of it with the age and everything on it is really is nice.
30:13
SPEAKER_03: Yeah, I don't know.
30:14
SPEAKER_03: I forget the last time I I smoked this, I don't think I got the I don't think I tore it apart enough because it's in that cake.
30:20
SPEAKER_03: This time I think I did just a better job of tearing it apart and everything, and so it's burning much nicer than it was.
30:26
SPEAKER_01: Yeah, you gotta pack it just right.
30:27
SPEAKER_01: If you pack it just right, you'll know it.
30:29
SPEAKER_01: But it does require a few relights.
30:30
SPEAKER_01: But you know, uh, Cornell and Deal in general, I will say, requires more relights, but it's because I think their stuff is just more quality, you know what I mean?
30:39
SPEAKER_01: I just feel like a quality tobacco should require relights.
30:42
SPEAKER_01: Uh if it's junk, it's just gonna go up in a blaze, you know.
30:46
SPEAKER_01: Like you get really cheap tobacco and you light it one time with a big lighter and you're good to go.
30:51
SPEAKER_01: And it burns hot and it burns all, you know, to nothing.
30:54
SPEAKER_01: Uh, this is quality stuff, so it's gonna require some maintenance, but it's worth it because the flavor is powerful, it's potent.
31:02
SPEAKER_01: It's uh I've never had a Cornell and Dio blend that I wasn't thinking like this is a a um formidable tobacco, you know what I mean?
31:11
SPEAKER_01: Just even their aromatic type stuff.
31:13
SPEAKER_01: It's they they have good quality leaf and it shines through whatever flavor profile they're trying to create.
31:19
SPEAKER_01: It's still at the end of the day, tobacco, like good quality tobacco.
31:23
SPEAKER_01: That's what I like really respect about it.
31:25
SPEAKER_01: I like it, you know what I mean?
31:26
SPEAKER_01: It's they just don't use junk material.
31:30
SPEAKER_01: For me, it's starting to burn better underneath the half bowl.
31:34
SPEAKER_01: Yeah, and normally I don't have that, you usually the other way around.
31:37
SPEAKER_01: So it's like it once it gets going, it's like, no, there's a reason why I'm one of the best sellers.
31:42
SPEAKER_01: It even says on the can, I don't know if you see I saw that said best seller.
31:46
SPEAKER_01: I don't think any of their other tens say that.
31:49
SPEAKER_01: Not one, because it's not one of their seller series, it's one of their vintage series.
31:53
SPEAKER_02: You mentioned that this doesn't taste the same, or what you remember, no, not the tobacco, sorry, back of the bottle.
31:58
SPEAKER_02: They go back to the bottle.
31:59
SPEAKER_02: Uh from what you remember last year.
32:00
SPEAKER_01: A little different, but we were drinking a lot of different things.
32:03
SPEAKER_02: But this is the first one we tried tonight, yeah.
32:05
SPEAKER_02: No, no, that night that night was it?
32:07
SPEAKER_02: The very first thing that we tried that night.
32:10
SPEAKER_02: You want to know what I think it is?
32:11
SPEAKER_02: I think it's the tobacco.
32:13
SPEAKER_01: Oh, maybe the tobacco is making this more thin than what it is.
32:16
SPEAKER_02: It's thin, but it's also bringing out more of a like a dark fruit sweetness in this whiskey that I don't remember there ever being before.
32:27
SPEAKER_02: Oh, okay.
32:28
SPEAKER_02: I get what you're saying.
32:28
SPEAKER_01: So it's kind of bringing out some more sweetness, some more sweetness.
32:33
SPEAKER_01: It's still like dark fruit type thing, which will kind of masks some of that dusty varn.
32:37
SPEAKER_01: And maybe that is what's going on there.
32:38
SPEAKER_03: Which I do agree it is sweeter with smoking because I tried it before we led.
32:43
SPEAKER_03: So I wanted to make sure I got a taste of it then.
32:46
SPEAKER_03: It is sweeter with our tobacco.
32:48
SPEAKER_03: And not a bad thing.
32:50
SPEAKER_03: No, no, no.
32:50
SPEAKER_02: It changes it to like a in a good way, yeah.
32:53
SPEAKER_02: Yeah, almost like a like a summer, hot summer night like drink of like wanting something sweeter, but not yeah.
32:59
SPEAKER_01: For me, it's kind of the way I like uh cognac.
33:02
SPEAKER_01: You know, after dinner, it's got a it's kind of a sweet beverage.
33:05
SPEAKER_01: I think, yeah, after if a big meal of like steak and potatoes, you know, maybe some a vegetable, I guess, of some kind.
33:12
SPEAKER_01: If you gotta go with a veggie of some kind, I guess.
33:14
SPEAKER_01: Uh and then you know, you're sitting on the back porch and uh you got like a a pipe going and and your a nice glass of this.
33:24
SPEAKER_01: I think that'd be just about perfect.
33:26
SPEAKER_01: And for a summertime type of drink, that is really saying something because typically it's just too damn hot.
33:33
SPEAKER_04: Right.
33:34
SPEAKER_01: Even in the evening, you know.
33:35
SPEAKER_03: Yeah.
33:36
SPEAKER_03: You mentioned Moonshine University.
33:38
SPEAKER_03: Is that the um Staven uh Thief Thief and Stave Society?
33:43
SPEAKER_03: Are those separate?
33:44
SPEAKER_03: I believe they're separate.
33:45
SPEAKER_02: Uh so Moonshine University, uh blah blah blah blah.
33:49
SPEAKER_03: They also do you know classes and stuff on how to distill and everything.
33:53
SPEAKER_02: Well, there's a more distilling, like experimental, like learning how to distill and what grains you want to distill.
33:58
SPEAKER_02: Uh Jephtha Creed went through Moonshine University.
34:02
SPEAKER_02: I feel like there's another one that we've talked to that also went through Moonshine University.
34:07
SPEAKER_03: Iron Bolt.
34:08
SPEAKER_03: Did they go through it maybe?
34:09
SPEAKER_03: I don't know if it was Iron Bolt.
34:10
SPEAKER_03: I don't remember who it was.
34:11
SPEAKER_03: Blake was talking about it.
34:12
SPEAKER_02: Yeah, Blake, Blake has got a buddy that works in the marketing for Moonshine University.
34:17
SPEAKER_03: Well, not anymore.
34:18
SPEAKER_03: They're closing.
34:19
SPEAKER_03: Moonshine University is closing up here in a few months.
34:22
SPEAKER_03: I didn't hear about that.
34:23
SPEAKER_03: Yeah, that's brand new.
34:24
SPEAKER_03: So that just came out, I think either today or yesterday.
34:28
SPEAKER_03: Why did they have a reason?
34:29
SPEAKER_03: They didn't.
34:30
SPEAKER_03: They at least not in their like little notice or whatever.
34:33
SPEAKER_03: And so the the bartender that we met at the car and bourbon uh thing that we did there, he did a lot with them.
34:40
SPEAKER_03: That's right.
34:41
SPEAKER_03: He talked about that.
34:42
SPEAKER_03: Yeah, so he and he he posted about it saying that they're interesting.
34:45
SPEAKER_03: They're close and shared their their page on it saying that they were they were closing up shops.
34:49
SPEAKER_01: We talked about this, and I don't want to speculate, yeah.
34:52
SPEAKER_01: But the the boom is kind of that's it.
34:55
SPEAKER_01: Yeah, it's kind of you know, and that which is good for the people that are true, like truly into it, but it is it is really starting to and quickly starting to dissipate.
35:04
SPEAKER_01: And it's been a long, I mean it it was a while the run, but you know, but I think it's and there are always gonna be people out there searching for stuff, but the what the people that weren't like super into it that were kind of just after the hunt, that's going away.
35:17
SPEAKER_01: And then so anybody that's not like getting, you know, like I think maybe like that, you know what I mean?
35:22
SPEAKER_01: Like, I think people that were kind of like banking on these, that it being so popular that even people that don't drink it are into it.
35:29
SPEAKER_01: I think maybe those people are starting to kind of feel it a little bit.
35:32
SPEAKER_01: Yeah, like can we keep the doors open?
35:34
SPEAKER_01: Kind of a deal.
35:34
SPEAKER_02: Yeah.
35:35
SPEAKER_02: So does that mean that because I I know a little bit uh background of Moonshine University of kind of a uh behind the curtain deal.
35:42
SPEAKER_02: Chris and I learned the other night that it's a distilling class where you get to go and you get to distill your own grain.
35:48
SPEAKER_02: Well, they they keep a lot of what's distilled and bottled or like barreled, and they'll sometimes sell it off to like when it's ready, they'll do it for like local retailers or things like that.
36:00
SPEAKER_02: But then they'll also experiment with finishings and different things like that.
36:03
SPEAKER_02: Do we know if anything is up for sale as far as grabbing bottles from if they're going out?
36:08
SPEAKER_02: Yeah, like can we get barrels from them and just need to liquidate?
36:12
SPEAKER_03: They're gonna have to liquidate, so I'm sure there'll be something.
36:14
SPEAKER_03: I mean, will they give us barrels at a cheaper rate?
36:16
SPEAKER_03: Just to Cisco Austin.
36:17
SPEAKER_01: We'll see if we can know you know they've got a lot of stuff sitting.
36:20
SPEAKER_01: I I I'll just take a barrel.
36:22
SPEAKER_01: And I mean, there's a good amount of that's probably junk.
36:24
SPEAKER_01: Yeah, but like let's be honest.
36:25
SPEAKER_01: Let's just see what happens, it's a learning process, but there's probably some really amazing things in there too, and things that might need more time.
36:33
SPEAKER_01: But yeah, I just I just saw that today that they were they were going out.
36:36
SPEAKER_01: But I wonder if they're going out and going in to something else, or if they're got bought out, or like if there's some the transitioning of Moon Jun University's closing its doors.
36:44
SPEAKER_03: I know that, but in terms of what the plan is after that, I know we I've always said that that was the wrong name for it, anyhow.
36:50
SPEAKER_03: I wouldn't join I wouldn't look for something called Moon John University and try to do something because I think it's just moonshine.
36:57
SPEAKER_01: People that have a very basic knowledge of bourbon and they know you're into bourbon and you're talking about moonshine does you know, university a bunch, they're gonna be like, What you're like a you're like that's weird, you know what I mean?
37:06
SPEAKER_01: Because they're not gonna get that it is bourbon, they're gonna think it's like some sort of hillbilly thing, yeah.
37:10
SPEAKER_01: Moonshine.
37:11
SPEAKER_03: Yeah, yep, yep.
37:12
SPEAKER_03: I was I I've mentioned before I have a cousin that does some distilling, yeah, and I said that you know, he throws some staves in every once in a while.
37:18
SPEAKER_03: He has started to barrel a few.
37:21
SPEAKER_03: So I I was with him for my yeah, and so I was with him for my family reunion, and it was a mix of uh like sugar moonshine and corn moonshine.
37:31
SPEAKER_03: It was a mix of the two of them, and it wasn't too bad.
37:33
SPEAKER_03: It was definitely not great, but it wasn't but it wasn't too bad.
37:37
SPEAKER_03: But he's getting better.
37:38
SPEAKER_03: It's it's yeah, it's it's better.
37:40
SPEAKER_03: So he threw some staves in, huh?
37:41
SPEAKER_03: He used to throw just staves in into the jars and stuff and do it that way.
37:45
SPEAKER_03: Now he's actually barreling.
37:46
SPEAKER_03: If you barrel it and let it sit for a minute, uh he has a two and a half gallon barrel and a five-gallon barrel that he's doing some stuff with, and so the five-gallon is the one that I tried, and I think it was like six-ish months.
37:59
SPEAKER_03: Oh, that's really not much time, so yeah.
38:03
SPEAKER_03: But on five gallons, you know, that's you know, but it's like in his basement, so it's not having the cycling earning.
38:10
SPEAKER_03: It doesn't have the heat and stuff, so it's gotta take twice as long.
38:12
SPEAKER_03: Yeah, but but yeah, it had some had some oakiness to it.
38:16
SPEAKER_03: It was starting to gather that a little bit, so you know, so we'll see.
38:20
SPEAKER_03: Uh, he has invited us up to talk and see his setup and everything.
38:24
SPEAKER_01: Well, I mean, I I actually don't mind moonshine, but it's okay, yeah.
38:27
SPEAKER_01: It's not anything to write home about, but it's not you can tell.
38:30
SPEAKER_01: I will say there's good moonshine and not good moonshine.
38:32
SPEAKER_01: There's not really a whole lot of in between.
38:34
SPEAKER_01: It's either good or not good, and there's nothing amazing there's there's never I've never had an amazing moonshine.
38:40
SPEAKER_01: I've had stuff that was flavored or sweetened or whatever that was good.
38:43
SPEAKER_01: But as far as like the quality of the shine, is you want it as high proof and as drinkable as possible, and then there's some stuff that's just terrible.
38:51
SPEAKER_01: It's like this is just not good.
38:53
SPEAKER_01: Yeah, but I have had moonshine like 190 proof.
38:56
SPEAKER_01: Was that drinkable or was that just proof?
38:58
SPEAKER_01: I don't think anything at 190 proof is drinkable.
39:01
SPEAKER_01: Uh, I drank it and I I still have my eyesight, and that's really honestly all you can hope for.
39:07
SPEAKER_01: You know, that's really the important thing.
39:09
SPEAKER_01: Like, you don't go blind.
39:11
SPEAKER_02: Yeah, that's that's a fair point.
39:13
SPEAKER_02: I'm just curious what proof he puts it in in the barrel of.
39:15
SPEAKER_03: I don't know what.
39:16
SPEAKER_03: Well, he gave it to me uncut, and it was 118.
39:21
SPEAKER_03: I think it was.
39:22
SPEAKER_03: It's not too high for moonshine.
39:24
SPEAKER_03: It wasn't super high.
39:25
SPEAKER_03: It was actually not high at all for moonshine.
39:27
SPEAKER_03: No, yeah.
39:27
SPEAKER_03: So, or no, I take that back.
39:29
SPEAKER_03: He cut it, it it was 100 proof.
39:31
SPEAKER_03: It was uh it was 100 proof, that's what it was.
39:33
SPEAKER_03: I tried some of his other stuff, and it was like 118-ish.
39:36
SPEAKER_03: Um, he said he didn't cut it, that's just what it was until it came off stuff.
39:40
SPEAKER_03: Yeah, and he keeps it a little on the lower side, okay.
39:43
SPEAKER_03: Probably safer that way, and so but uh this is better than that.
39:46
SPEAKER_02: This this is better than that, I can imagine.
39:49
SPEAKER_03: So it was really good for what it was, but this is really this is better.
39:53
SPEAKER_03: So, yeah, MB Roland and Liberty Pole.
39:56
SPEAKER_03: We will have to make a trip out to MB Rolland.
39:58
SPEAKER_03: We we looked we looked at it and we were gonna try to plan something, but it's gonna have to be an overnighter because it's just on the other side, right?
40:04
SPEAKER_03: It's like six-ish hours away.
40:06
SPEAKER_03: So that's that's too far for a for a day trip.
40:09
SPEAKER_03: So we'll have to do an overnighter.
40:11
SPEAKER_03: So we gotta work on our scheduling a little bit on that.
40:14
SPEAKER_03: Yeah, we want to go to that tobacco place.
40:16
SPEAKER_02: Oh, yeah, yeah.
40:17
SPEAKER_02: Well, MB Roland is big enough.
40:19
SPEAKER_02: Well, they Strauss, Strauss tobacco Strauss Taco, yeah.
40:22
SPEAKER_02: Florence.
40:22
SPEAKER_02: They don't really get out of Kentucky that I know of, but I know in Kentucky, like their Barker's Mill is gonna be on the shelves, their um corn whiskey is gonna be on the shelves, their bourbon, their rye, probably get the single barrel type stuff too around.
40:39
SPEAKER_02: So their specialty stuff is gonna be more smaller batch and at their distillery, like the single barrels will probably be at their distillery.
40:45
SPEAKER_02: I mean, like the single barrels they put out, but like store barrel.
40:48
SPEAKER_02: I bet their store picks are all around.
40:49
SPEAKER_02: Yeah, store picks are probably gonna be everywhere.
40:51
SPEAKER_02: Because they do that stuff.
40:52
SPEAKER_02: Yep.
40:52
SPEAKER_02: Uh they got special releases for like um the different military, like airborne branches, yeah, branches, things they've got going on there, and then that dark-fired Kentucky that I would just love.
41:03
SPEAKER_01: Yeah, if we can get our hands on some of that, that sounds right up our sounds just about perfect, like a dark-fired Kentucky bourbon.
41:12
SPEAKER_01: You bet your ass.
41:13
SPEAKER_01: Yeah, it's wonderful.
41:14
SPEAKER_01: Yeah, that sounds awesome.
41:15
SPEAKER_01: And then you gotta smoke that with a dark-fired blend.
41:18
SPEAKER_01: I got some, hey, listen, if we ever get a bottle of that, I've got bold Kentucky from Mac Barron put away.
41:24
SPEAKER_01: They don't make anymore.
41:25
SPEAKER_01: Uh the best dark-fired in the world.
41:28
SPEAKER_01: And I've got some put back.
41:29
SPEAKER_01: We will crack that over.
41:31
SPEAKER_01: We will crack that with that because it is a quite amazing blend.
41:35
SPEAKER_01: And it's no more.
41:36
SPEAKER_01: No more.
41:37
SPEAKER_01: No, it's no no more.
41:38
SPEAKER_01: No, and nobody's recreating it.
41:40
SPEAKER_01: It and it's good.
41:41
SPEAKER_01: I mean, bold Kentucky, some good stuff.
41:43
SPEAKER_01: I mean, it is a punch to the gut.
41:46
SPEAKER_01: It is good.
41:46
SPEAKER_01: So, yeah, we can get our hands on that.
41:49
SPEAKER_01: That would be that would be quite the combination.
41:51
SPEAKER_03: Well, we will see if uh see if we can get our hands on a bottle before the next release, and we can tell you guys about it before they release it.
41:59
SPEAKER_03: So that way you're ready for it, and you guys can get down there.
42:02
SPEAKER_03: You can get down there and get it, yeah.
42:04
SPEAKER_03: So we'll talk to them about that, see if we can do that.
42:06
SPEAKER_02: We just gotta drop Liberty Pole's name of like, hey, we did this interview with him.
42:10
SPEAKER_02: Like, oh, what do you guys want?
42:11
SPEAKER_02: Yeah, hopefully.
42:12
unknown: Hopefully.
42:12
SPEAKER_02: You guys will pay it's on the house.
42:14
SPEAKER_02: Come over here, we'll stay.
42:15
SPEAKER_02: You guys we'll take care of it.
42:16
SPEAKER_02: Yeah, yeah, yeah, yeah.
42:17
SPEAKER_02: Well, we'll see.
42:18
SPEAKER_00: We are pretty cool, right?
42:22
SPEAKER_02: No, that'd be fun.
42:24
SPEAKER_02: The last fun thing that we'll probably I'll go more in depth on the Liberty Pole one because it speaks volumes to them.
42:31
SPEAKER_02: But this was released.
42:32
SPEAKER_02: You guys mentioned that it's the 250th anniversary.
42:35
SPEAKER_02: They released it uh July 1st.
42:37
SPEAKER_02: So they planned it on July 1st releasing.
42:40
SPEAKER_01: They didn't want to take away from uh America's birthday.
42:42
SPEAKER_02: They didn't want to take they wanted to play into it, but they didn't want to take away from which I completely respect, you know.
42:47
SPEAKER_02: But this was such a big release that they actually had Fred Minnick there on site at MB Roland for the release of it.
42:56
SPEAKER_02: He had his book out that he was signing, but he also got to try both of these side by side and walked through a review for both right then and there, which is huge.
43:05
SPEAKER_02: Oh, yeah.
43:05
SPEAKER_02: That's a big deal.
43:06
SPEAKER_01: And I believe this is even before possibly before the Ascot Awards.
43:10
SPEAKER_01: They they didn't they didn't like um film that or anything like that.
43:13
SPEAKER_02: It was a live cast.
43:14
SPEAKER_02: It was okay.
43:14
SPEAKER_01: So you you could watch it.
43:15
SPEAKER_01: Okay, I'd be interested to hear his thoughts on it.
43:17
SPEAKER_01: Yeah, especially side by side, because it's one thing to have it on its own.
43:20
SPEAKER_01: It's another thing to have it side by side, which we're gonna try the other one right after this.
43:27
SPEAKER_03: So, you know, we might pop back to this during that episode.
43:30
SPEAKER_03: We'll have to see the we might dip back air a little bit.
43:32
SPEAKER_01: Yeah, we could dip back in.
43:34
SPEAKER_01: It's gonna be on the table.
43:35
SPEAKER_01: It's on the table on the table.
43:41
SPEAKER_02: So the nice thing is the last thing we talk about price tag.
43:44
SPEAKER_02: All right, we can't get this.
43:45
SPEAKER_02: I we're they're not gonna do this ever again, as far as this same blend.
43:49
SPEAKER_02: I'm assuming they'll never do it again.
43:50
SPEAKER_02: It'll be something, it could be something similar, but they'll do this this idea again.
43:55
SPEAKER_02: They hopefully they do the idea, but I'm guessing the flavor is never gonna be the same because it was two single barrel.
44:00
SPEAKER_02: That they blended together.
44:01
SPEAKER_01: Yeah, it's single barrel.
44:01
SPEAKER_01: It's never going to be the same.
44:02
SPEAKER_01: Right, never going to be the same.
44:03
SPEAKER_01: Yeah, but what do you guys think price tag?
44:05
SPEAKER_01: 110?
44:06
SPEAKER_01: It's a one-off.
44:07
SPEAKER_01: It's probably 130 bucks.
44:09
SPEAKER_01: It's worth it, too.
44:10
SPEAKER_01: I mean, it would be worth it.
44:11
SPEAKER_02: Uh, they were both retailing, I believe, at$79.99 before$10.
44:15
SPEAKER_02: Steel.
44:16
SPEAKER_02: Wow.
44:17
SPEAKER_01: A freaking steel.
44:18
SPEAKER_01: And that's what you get from these, you know, craft distilleries sometimes.
44:22
SPEAKER_01: Like we know, we've talked about it.
44:23
SPEAKER_01: It's like there's sometimes that these craft distilleries are putting out bottles that are like$150.
44:27
SPEAKER_01: And you're like, no, F and way.
44:29
SPEAKER_01: But then there's like the legit ones that are putting out really like way above their price point.
44:34
SPEAKER_01: $75.
44:35
SPEAKER_01: Here you go.
44:36
SPEAKER_01: Have at it.
44:36
SPEAKER_01: And it's like, dude, okay.
44:38
SPEAKER_01: Like I'm sold.
44:40
SPEAKER_01: You know, like, yeah, I don't know.
44:42
SPEAKER_02: I it's most of their stuff runs between like 30 to 50 bucks.
44:47
SPEAKER_02: And it's craft, dude.
44:48
SPEAKER_02: It's craft, yeah.
44:49
SPEAKER_02: Yeah.
44:49
SPEAKER_01: And green of glass, all made by them.
44:52
SPEAKER_01: And and you could say the same about the collaboration.
44:54
SPEAKER_01: I mean, the you know, Liberty Pole, we'll we'll get into that, but I mean, you can't speak highly enough of those guys.
44:58
SPEAKER_01: So you're getting two like beyond quality companies, brands, distilleries, whatever you want to call it.
45:04
SPEAKER_01: And they're putting both, you know, their products into a bottle, and you're getting it for 75 bucks.
45:09
SPEAKER_01: Dude, the only thing it's bad is like it's limited.
45:11
SPEAKER_01: Because like, I think if this was like if you if they could recreate it, it wouldn't be as special, but it would still be just as good.
45:16
SPEAKER_01: And it would be totally worth that price and and more.
45:20
SPEAKER_02: So listeners don't know this, but tonight we're going right into the next one.
45:25
SPEAKER_02: They're gonna have to wait a week before they hear the next Liberty Pull.
45:28
SPEAKER_02: Right.
45:28
SPEAKER_01: You'll have to sit tight and you'll have to sit tight.
45:30
SPEAKER_02: But what I want to leave them with is uh Liberty Pull, we did a rye, Pennsylvania rye, extreme rye, emby rolling, white corn, probably heavy bass, bourbon, right?
45:40
SPEAKER_02: What would you describe this as flavor more?
45:42
SPEAKER_02: Would you describe this more rye or more corn?
45:45
SPEAKER_03: I would describe it more corn with a with a rye background.
45:49
SPEAKER_03: With a big rye finish.
45:51
SPEAKER_01: Yeah.
45:51
SPEAKER_01: Me too.
45:52
SPEAKER_01: It's like um the end of a song when like they hit the cymbals.
45:56
SPEAKER_01: Like you didn't really think a whole lot about the drums during the song, but at the end, like when they leave you with that, it's kind of like, oh, drums, you know.
46:03
SPEAKER_01: I think that that's what it is.
46:04
SPEAKER_01: It's like mostly bourbon, a unique bourbon, because that kind of corn.
46:08
SPEAKER_01: And then um, but it finishes with this rye, and there's not a huge, huge lingering finish, so it doesn't stay with you forever.
46:15
SPEAKER_01: I think if it did, you it would be you'd be thinking more about the rye because it would just it would just wouldn't go away because it's so much on the back end.
46:23
SPEAKER_01: But it's just enough to like make you want to have another drink to experience the whole kind of flow again.
46:31
SPEAKER_01: But it's yeah, it's it's I would say it's like mostly like it's like 80% like like of this bourbon, and then it starts transitioning, and then you get this right at the end, you get the rye.
46:44
SPEAKER_01: Yeah, it's uh I like it.
46:45
SPEAKER_01: I think it's done well.
46:46
SPEAKER_01: I wouldn't change anything about it.
46:48
SPEAKER_01: I don't think I would adjust anything um flavors-wise either.
46:53
SPEAKER_01: Like, I don't I don't think I don't even think this would be good finished in anything.
46:58
SPEAKER_01: Like, I just think it would take away from what it's what's been done here.
47:01
SPEAKER_01: I think it's just about perfect for what it is.
47:04
SPEAKER_02: I think that that kind of peppery spice that you're talking about, Steve.
47:08
SPEAKER_02: You guys have both talked about like that that kind of peppery spice.
47:12
SPEAKER_02: I I sit here and I go, I don't know if I can agree with that, like maybe not, but I'm also a big rye guy.
47:18
SPEAKER_02: So that's not offensive to me.
47:20
SPEAKER_02: It's just a normal thing.
47:22
SPEAKER_01: I don't think it's peppery all the way through.
47:24
SPEAKER_01: I think the way you're describing it is when you have a pepper heavy, heavy dish, which I've had those, where it's like if you've ever done a recipe and you're like, man, that's a lot of pepper.
47:31
SPEAKER_01: You don't taste it a whole lot while you're eating it.
47:33
SPEAKER_01: Although it's yeah, but right at the end, like when you're done and you're about to have another bite or whatever, it's like hits the back of your throat of like cracked black pepper, like really strong, but then it's gone and then you eat more.
47:46
SPEAKER_01: And it's the kind of food that's spicy without being spicy.
47:49
SPEAKER_02: But that's that's how I would describe Pennsylvania rye.
47:53
SPEAKER_02: Like if people were to ask me what like what's Pennsylvania rye like, that that is my would possibly be my description where it's that peppery, peppery kind of it's it's not this like it's not the rye that we're used to from Kentucky.
48:06
SPEAKER_02: It's not the rye that we're used to from in Indiana.
48:09
SPEAKER_02: Like it is very, it's there, but it's peppery, kind of subtle, a lot of pepper on your food kind of thing.
48:15
SPEAKER_02: Subtle is the right thing.
48:17
SPEAKER_02: Which is great for for for Pennsylvania rye, but people think they think rye and they think, especially from Kentucky, and they think heavy hitters, they think in your face kind of thing.
48:29
SPEAKER_02: This is a great for a new or like a rye drink, someone trying to get into rye or someone not familiar with rye.
48:35
SPEAKER_02: This is a blender on the road.
48:37
SPEAKER_02: Oh yeah.
48:38
SPEAKER_02: This is a great blend of of getting into or getting familiar with what other rye could be out there.
48:43
SPEAKER_01: I think people like Blake, where they're like they like rye uh well enough, but like it's not something they go after.
48:48
SPEAKER_01: They identify it when it's there and they appreciate it for what it is.
48:53
SPEAKER_01: That doesn't mean they're a fan fan of it.
48:55
SPEAKER_01: I think that's what this like that would people like that would appreciate this too.
48:59
SPEAKER_01: I don't think it's like something that gets you into rye.
49:01
SPEAKER_01: I don't think this is like that.
49:03
SPEAKER_01: I don't think it's a bridge or a crossover.
49:04
SPEAKER_01: Anything that would be like this is gonna wet your whistle for rye.
49:07
SPEAKER_01: I think it would be for people that don't like rye, they're gonna appreciate it.
49:10
SPEAKER_01: For people that like rye, they're gonna appreciate it.
49:12
SPEAKER_01: It's it's good for both people, but the focus really isn't so much on the rye, though other than the fact that it's the unique colors in a combination of colors.
49:22
SPEAKER_01: Like I love it when they throw little pops of color here and there.
49:25
SPEAKER_01: That's what that is.
49:26
SPEAKER_01: That rye is little pops of color.
49:28
SPEAKER_01: Um, but the the base is so damn good on its own.
49:31
SPEAKER_01: You know what I mean?
49:32
SPEAKER_01: It's um it doesn't need it doesn't need the rye, it just it amplifies the whole beverage, having that rye in there.
49:39
SPEAKER_02: Speaking of the fourth, because this is kind of they did it around America's birthday, right?
49:43
SPEAKER_02: You talked about that little pop of color, yeah, those little uh poppets that you throw on the ground for the fourth.
49:49
SPEAKER_02: That's that's the image that I had in my head when you're like the pop of color of just little kids throwing it on the floor.
49:54
SPEAKER_02: Yeah, yeah.
49:56
SPEAKER_02: That's very much like that pop of color, that pop of flavor going in and the little fireworks that go up.
50:01
SPEAKER_02: Yep.
50:03
SPEAKER_02: So it'll be very interesting.
50:05
SPEAKER_02: So this one is not rye heavy, more corn heavy, more corn heavy, with uh kind of that peppery that background, yeah.
50:12
SPEAKER_02: Peppery background of I had a little bit too much pepper on my eggs, kind of peppery.
50:16
SPEAKER_02: Not too much.
50:16
SPEAKER_02: But it's but it's not too much, it's just the right amount.
50:19
SPEAKER_01: You where you appreciate it.
50:20
SPEAKER_01: Right.
50:20
SPEAKER_01: I'm trying to think of a dish, and I can't think of it.
50:22
SPEAKER_01: I know exactly what you're talking about, where it's pepper heavy.
50:24
SPEAKER_03: I'm thinking of I'm thinking of there was they're uh at Opa's here in Delaware.
50:29
SPEAKER_03: I don't know if they still do this.
50:30
SPEAKER_03: This is way back when the he was like first getting going and I was working there.
50:34
SPEAKER_03: He had this mushroom soup that he had every day, and it was quite possibly the best mushroom soup I've ever had in my life.
50:40
SPEAKER_03: He was fantastic.
50:41
SPEAKER_03: I don't know if he still does or not.
50:43
SPEAKER_03: But there was a guy that came in that like would would turn the pepper to like the just open spot, like not sprinkling, but like open, and would put like three tablespoons in his big bowl of mushroom soup of this.
50:59
SPEAKER_03: And so that that pepper just joined into the dish, yeah, and it was all in there.
51:04
SPEAKER_03: So it wasn't topped like like eggs.
51:07
SPEAKER_03: If you get that, if you put too much uh uh pepper on an egg, it's just on the top, it it's just on the top, and you you might bite into a curl, it's not a lot of it.
51:13
SPEAKER_03: Or you might like you might like you, it's it separates itself, it's not part of it.
51:18
SPEAKER_03: It's on top, it's a topper, it's not integrated, yeah.
51:20
SPEAKER_03: Whereas this, it's integrated.
51:22
SPEAKER_03: So now every bite has all that pepper in it, but it doesn't punch you in the front the way like biting into peppercorn would.
51:30
SPEAKER_03: It just has that heat in the background.
51:32
SPEAKER_03: So, like after you swallow and stuff, then you start getting some heat in the background.
51:36
SPEAKER_01: When you stop for a minute, you realize, oh, that's pepper.
51:39
SPEAKER_01: Yeah, there's oh, there's some heat in the back here.
51:41
SPEAKER_01: It's like uh uh pad thai, uh, with you know, have you ever had pad thai where it was spicier than you realized?
51:47
SPEAKER_01: And you didn't realize until after you were done eating a little bit and you'd sit there for a minute, you're like, Oh, that's a little spicy.
51:51
SPEAKER_01: You start sweating, yeah.
51:53
SPEAKER_01: But when you're but then you eat more and you're like, it's not spicy, it's not spicy.
51:56
SPEAKER_01: Then you sit there for a minute, you're like, Oh, it is spicy.
51:58
SPEAKER_01: You know, it's the same thing, it's like it's so well integrated that you don't realize it until you take a step back and go, oh yeah, that shit's in there, you know.
52:06
SPEAKER_02: I think of growing up, my dad on Saturday mornings used to do uh homemade biscuits and gravy.
52:13
SPEAKER_02: And the biscuits were just biscuick biscuits that you make up, yeah.
52:16
SPEAKER_02: Uh, but the gravy he'd always make homemade, but it was always heavy on the pepper.
52:21
SPEAKER_02: And so it wasn't I it wasn't like a white gravy or red gravy, it was just like brown gray with all with all the pepper in it.
52:31
SPEAKER_02: Hardcore gravy right there, dude.
52:32
SPEAKER_02: And so, like, that's what comes to my mind of like you eat it and you're like, oh, there's pepper.
52:36
SPEAKER_02: There's there's a lot of maybe that's where my love of like pepper comes into play.
52:40
SPEAKER_01: You don't get a from brown gravy with the biscuits and gravy.
52:43
SPEAKER_01: I will say that's that's hardcore.
52:44
SPEAKER_01: Yeah, it was it was like this.
52:46
SPEAKER_01: I'm a white guy myself, but I I'll I'll mess around with the brown.
52:48
SPEAKER_01: Oh, it's fine.
52:49
SPEAKER_01: I'm good with that.
52:50
SPEAKER_01: I'm pretty sure that just came from the pepper.
52:52
SPEAKER_01: No, yeah, well, maybe.
52:54
SPEAKER_01: Yeah, I think I think there's certain things you can do to it to change it up, but I also like cayenne pepper on my biscuits and gravy.
53:00
SPEAKER_01: So I added a touch of uh Worcestershire.
53:03
SPEAKER_03: That's what makes it that's what adds a little bit of a brownness to it.
53:05
SPEAKER_01: Okay, all right.
53:06
SPEAKER_01: And some people do bacon, some do people do sausage.
53:09
SPEAKER_01: You can go either way.
53:10
SPEAKER_01: I'm I'm cool with either way.
53:12
SPEAKER_02: I used to never I never realized that eggs could be on top of biscuits and gravy until I started working in Bristol.
53:18
SPEAKER_02: And then they did eggs, your your choosing or what you wanted on top of it.
53:22
SPEAKER_02: Because it was always for me, always just biscuits and gravy.
53:25
SPEAKER_02: Sausage, gravy, and that was it.
53:26
SPEAKER_01: You think that's good?
53:27
SPEAKER_01: You gotta take biscuits and gravy, top it with corned beef hash, then throw the eggs on top.
53:32
SPEAKER_01: Now that is something you will not forget.
53:35
SPEAKER_01: I freaking love it.
53:36
SPEAKER_01: My wife hates it.
53:37
SPEAKER_01: I could eat it every morning.
53:38
SPEAKER_03: Does she not like the corned beef?
53:40
SPEAKER_03: I don't know what she doesn't like about it.
53:41
SPEAKER_01: I don't know, just too salty or what for, but I still do bacon on the side when I eat corned beef hash too.
53:46
SPEAKER_01: It's just fine with that.
53:47
SPEAKER_01: And then a little some some toasted bread or uh, I mean, to uh some butterbread and uh toasted, you know, and then some eggs.
53:54
SPEAKER_01: Yeah, I mean that's good.
53:55
SPEAKER_01: I could eat that every day.
53:56
SPEAKER_01: I love corned beef ash.
53:57
SPEAKER_01: If it's done well, it's got little bits of potato in it.
54:00
SPEAKER_01: I mean, if it doesn't have the potato, it's still good, but not it's not right.
54:03
SPEAKER_03: Just last weekend I was with my family and we did a family reunion that we do every year, and we normally do these like uh pie iron breakfast sort of deals.
54:12
SPEAKER_03: This time, because of uh our setup, we didn't we couldn't do that because we didn't have an open fire where we were.
54:17
SPEAKER_03: So it cast iron and just did a mountain man breakfast.
54:21
SPEAKER_03: So like a Dutch oven?
54:22
SPEAKER_03: Yeah, Dutch oven.
54:23
SPEAKER_03: So did the the sausage and then the potatoes and peppers and all that stuff and and eggs, and just kind of made like a casserole, uh a big big pot of it.
54:33
SPEAKER_03: And then my mom made uh biscuits and gravy, and so man, I bet that was good out of camp.
54:37
SPEAKER_03: My only like complaint of my mountain man breakfast is that it was a little bit on the dry side, but threw some of that biscuits and gravy in there, heaven, perfect.
54:46
SPEAKER_03: That fixed it.
54:47
SPEAKER_03: Yeah, this but this bottle is an evening bottle for me.
54:50
SPEAKER_03: It's a nighttime bottle.
54:51
SPEAKER_03: Yep, I agree, yeah.
54:52
SPEAKER_02: Nothing early afternoon, yeah, early afternoon, evening.
54:55
SPEAKER_02: I could do that.
54:56
SPEAKER_03: A summer, a summer night.
54:58
SPEAKER_03: This is a great bottle.
54:59
SPEAKER_01: And even the night on the beach would be fine as well.
55:03
SPEAKER_01: I would agree.
55:03
SPEAKER_01: Good job, Roland, MB Roland, Mary Beth Roland.
55:07
SPEAKER_01: Yeah, Peter Paul and Mary and all of them, and Liberty Pole, uh, as we will talk about.
55:12
SPEAKER_01: If you stay tuned.
55:14
SPEAKER_02: If you you gotta stay tuned.
55:15
SPEAKER_02: I'm excited.
55:16
SPEAKER_03: See us next week.
55:22
SPEAKER_03: Thank you for listening to the podcast.
55:24
SPEAKER_03: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
55:30
SPEAKER_03: We can be reached on our website, whiskeychasers.com, with any ideas for the show.
55:35
SPEAKER_03: Thanks again.