Latest / The Scotchy Bourbon Boys / A Whiskey Journey with Kerry Moynahan: Barrel Picks, Distillery Tours, and Dog Tales

Transcript

A Whiskey Journey with Kerry Moynahan: Barrel Picks, Distillery Tours, and Dog Tales · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon, we'll be right back.
• 2:38
  Speaker 4: All right, Welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:44
  Speaker 4: Tonight I'm in studio, but we also have a special guest, Carrie Moynihan from the Barrel Room Chronicles.
• 2:53
  Speaker 4: Welcome, Carrie.
• 2:54
  Speaker 5: Hello, thank you for having me back.
• 2:56
  Speaker 4: Yeah, it's wonderful to have you back.
• 2:58
  Speaker 4: I'm looking forward to you.
• 3:00
  Speaker 4: Know, it's been a little bit of time.
• 3:02
  Speaker 4: I think it's almost like was it two years ago.
• 3:05
  Speaker 5: Oh, no, no, no, I think it's about a year ago.
• 3:08
  Speaker 4: Only yeah, maybe, yeah, I don't know.
• 3:10
  Speaker 4: It's all.
• 3:11
  Speaker 4: It's all starting to blend.
• 3:12
  Speaker 4: I do so many uh, I've been just running around doing so much stuff lately, and then you know, I know you're everywhere.
• 3:19
  Speaker 4: Every time I turn on facebook, you're somewhere else, yeah and that's the goal Goal to get get out and get good content.
• 3:26
  Speaker 4: I've been doing that.
• 3:28
  Speaker 4: It's just then.
• 3:28
  Speaker 4: You know, the hardest part is still doing the podcast twice a week but also doing video editing.
• 3:35
  Speaker 5: And then don't you still have a day job?
• 3:37
  Speaker 4: Yes, I do I still?
• 3:38
  Speaker 4: I still have a day job.
• 3:41
  Speaker 4: Actually, that job has gotten to be really, really, what would you say?
• 3:46
  Speaker 4: It's in a rut.
• 3:47
  Speaker 4: Not a rut, but a groove.
• 3:53
  Speaker 5: So I've actually got a crew.
• 3:54
  Speaker 5: It's on autopilot, you can just go in, do it, get out, yeah.
• 3:55
  Speaker 4: I got a crew that is trained finally again, after all the stuff that everybody went through, and the world's getting back to a little bit of normality, as far as you know, when you go out in public.
• 4:06
  Speaker 4: So so that's nice, it's real nice.
• 4:10
  Speaker 4: And you know we've been just, you know, going around to all the different places and uh, the you know the podcast has kind of solidified on who's in it.
• 4:19
  Speaker 4: Now we've been, probably it'll be like right now it's about a year and a half that the the same people uh are part of it.
• 4:29
  Speaker 5: So you know, it's it's always good to have, um, some support and help yeah, for sure, for sure, for sure so you know what have you been up to well, so many things, um, uh, as you know, from last year, when we up to Well so many things.
• 4:43
  Speaker 5: As you know, from last year, when we were talking, I had just gotten back from Ireland and I shot, I think, all but your episode and like two others Well, three others, because there was one shot on location away, but the rest of them were all in Ireland, in Ireland, and I'm now going to be hosting a tour in September to basically recreate the trip that I took for tourism and we're adding in some things like Game of Thrones, little set visits there, titanic, the distillery, but also the Titanic experience, you know, a couple of castles, a couple of cathedrals, but a whole lot of distilleries.
• 5:20
  Speaker 5: So that's going to be real fun.
• 5:22
  Speaker 5: And then today, just this morning, we found out that we won the bronze telly award for food and beverage series for season two, which was fantastic.
• 5:35
  Speaker 5: Last year I won an award, but it was just for one episode, so to get it for the whole season was pretty cool.
• 5:41
  Speaker 5: And then, uh, the other podcasts that I produce, that I don't host, um, also one, uh, they won a silver telly this year, so that's great.
• 5:49
  Speaker 5: And uh, we just launched them on, uh, cable and comcast down in the south.
• 5:57
  Speaker 5: So, um, all you kentucky people and tennessee people, uh, louisiana and all that.
• 6:03
  Speaker 5: If you have Comcast, you should check us out on Galaxy Global TV.
• 6:08
  Speaker 5: It's the Cocktail Doer podcast, and then my show, barrel Room Chronicles, will be going up in a few weeks.
• 6:13
  Speaker 5: I just need to convert a bunch of files to television files instead of Internet files.
• 6:20
  Speaker 5: So as soon as I get that done, it'll be going up instead of internet files.
• 6:22
  Speaker 4: So as soon as I get that done, it'll be going up.
• 6:23
  Speaker 4: How does that even work?
• 6:24
  Speaker 4: Cause I've been talking to some people and they're they, they've been, they want the they.
• 6:32
  Speaker 4: I've just finished up with my busy schedule.
• 6:37
  Speaker 4: I'm going into a time period Probably I don't.
• 6:42
  Speaker 4: I've got a barrel pick, I believe June 3rd in Kentucky, where I go down a Sunday and a Monday and I'm back on that Monday, but after that I don't have anything till July and then that's just I have a barrel pick coming out too.
• 6:57
  Speaker 4: Yeah, and then that's personal yeah, but then it's August and but then then it's august and then not till kentucky bourbon festival and so I'm going to have some time to be able to do some of that at some editing, but it's through roku and they.
• 7:14
  Speaker 4: He's been talking to me and but he said he would help with the post-production so I in, I was thinking of doing it.
• 7:21
  Speaker 4: I normally put in all the you know the credits and the uh, you know transitions and everything.
• 7:31
  Speaker 4: But what I'm thinking of doing is just doing the video transitions and no type, no titles, no, nothing, and sending him that file to see what he can do with it after that.
• 7:42
  Speaker 4: And most of the time my editing.
• 7:51
  Speaker 4: I have such a nerdy what would you say?
• 7:52
  Speaker 4: I'm such a whiskey nerd that I leave in far too much because I'll watch how other people edit things and you know a 23-minute show on YouTube for whiskey is a long show for people.
• 8:06
  Speaker 4: So you know I try and edit it down and usually mine.
• 8:09
  Speaker 4: I'm trying to keep it under 56 minutes.
• 8:12
  Speaker 4: I'm like I edited it down from 58 to 56 minutes and I've done my part and I'm just like, but I know it's still, you know it's just, but I get, I capture so much stuff and want to put it in there and I remember last time I was on like we were just talking forever, and then I looked at the clock I was like Whoa, it's been a long time.
• 8:33
  Speaker 5: And then I thought you're going to edit it way down.
• 8:34
  Speaker 5: And when it came out on you know, like on Spotify and all that, it was just the same as long as I go Okay.
• 8:39
  Speaker 5: We're going to be super long, all right.
• 8:41
  Speaker 4: Yeah, I mean the one thing that I've learned like especially on YouTube hold on one second just for the folks at home.
• 8:49
  Speaker 5: If you can hear some very strange grunting in the background, that is my puppy and my four year old Scotty both guys and they are wrestling in front of my desk, so excuse the noise.
• 9:01
  Speaker 5: Go ahead, Sorry.
• 9:03
  Speaker 4: But I mean, I learned from my son is he games on YouTube.
• 9:09
  Speaker 4: So the one thing, the way that most YouTubers and even if you go like what happens with some famous YouTubers is they spend their day on YouTube.
• 9:22
  Speaker 4: They'll game for eight hours at a time.
• 9:24
  Speaker 4: So for eight hours they're live right.
• 9:27
  Speaker 4: So you're live streaming for eight hours playing a video game and that just gets you so many more people because people aren't always on.
• 9:35
  Speaker 4: They come in, they dump in, they get off, they jump in, they get off, and then it's up there afterwards and that's how they're consistently there and then people.
• 9:44
  Speaker 4: That's kind of how Pat McPhee did it with.
• 9:47
  Speaker 4: I mean he just he was YouTubing a sports show with nobody listening for three years before anybody started listening and now he's everywhere.
• 9:58
  Speaker 4: You know he's on every single sports show.
• 10:01
  Speaker 4: He's on ESPN for an hour and a half.
• 10:04
  Speaker 4: You know he's still on youtube, but you know how lucky can you get when youtube buys um and and buys into getting the nfl ticket, which changed yeah, changed everything for the internet.
• 10:17
  Speaker 4: You would have thought that direct tv.
• 10:19
  Speaker 4: You know that that just changed it immensely.
• 10:22
  Speaker 4: So streaming is all of a sudden something and you know, I notice it's not a lot, but you just see it keep growing.
• 10:32
  Speaker 4: So you've got to stick to it and I've only.
• 10:34
  Speaker 4: This November will be three straight years of trying on YouTube and I've just in this between December and April I'm just December, january, february.
• 10:47
  Speaker 4: So the beginning of March I was able to monetize finally, and it took a long time to do it.
• 10:57
  Speaker 5: I mean got to pull in 10 million views on shorts within three months and I was able to do that it's hard, I know we just started, um, doing shorts because you gotta do shorts now, like it's, like that's, that's what you gotta do to be able to get this, that and the other thing.
• 12:01
  Speaker 5: So now I'm like, okay, now we got to make more content for shorts, or cut more stuff out and put it on shorts, and I just the amount of shorts, or cut more stuff out and put it on shorts, and I just the amount of time and effort that I'm having to come up with just to get, uh, you know, the algorithms is I, I don't know.
• 12:18
  Speaker 4: It's well put it this way, it's like shorts are a different mindset than uh, well, so I'm constantly someone just this week and asked me why do you, why do you shoot vertically and horizontally?
• 12:30
  Speaker 4: And I'm like shorts and reels are vertical and long-term content is horizontal, it's just that simple.
• 12:39
  Speaker 4: And my camera.
• 12:40
  Speaker 4: I felt that my iPhone, which I use in the field, I've gotten a much better, better, I'm shooting the right stuff.
• 12:48
  Speaker 4: So, to put it together and let's hope I, you know, let's hope I can uh get some stuff that they can use and we can start getting stuff up up on on the roku channel, because if you could transfer your audience from youtube to roku, and roku, for some reason, gets a lot of.
• 13:08
  Speaker 4: If you're doing the right thing, gets a lot of views.
• 13:11
  Speaker 5: Yeah, I'm looking into Roku also, the um, the production.
• 13:16
  Speaker 5: Well, the network that I'm going through on uh, comcast also has a Roku channel.
• 13:22
  Speaker 5: So let's start with the cable and then we'll roll over to the Roku.
• 13:26
  Speaker 5: And you know, just roll it all out, just keep rolling, get new stuff, get new places to put it.
• 13:33
  Speaker 4: Well, I always find it's the workflow.
• 13:35
  Speaker 4: But establishing the workflow is really difficult.
• 13:39
  Speaker 4: But once you have it established, then it just kind of.
• 13:43
  Speaker 4: Then it becomes what would you say a lot easier.
• 13:48
  Speaker 4: It's just learning.
• 13:49
  Speaker 4: What you have to get to is the hard part.
• 13:51
  Speaker 4: And there's so much you don't know but it's based off of not knowing that.
• 13:58
  Speaker 4: You already did know it.
• 13:59
  Speaker 4: You think you don't know, but then all of a sudden you're like, oh really, that works.
• 14:07
  Speaker 5: So, Tiny, what are you going to drink with me tonight?
• 14:08
  Speaker 4: What should I drink, I was wondering.
• 14:11
  Speaker 4: I have a scotch today.
• 14:13
  Speaker 5: You're going scotch.
• 14:14
  Speaker 5: I have a Lauer 12.
• 14:16
  Speaker 5: And that's only because the only bourbons I have at the house right now are ones that are signed or very special and I don't want to open them ever.
• 14:25
  Speaker 5: You went scotch, I went scotchy bourbon boys, so you know if I go scotch, you can go bourbon.
• 14:34
  Speaker 4: That's okay, we go everything.
• 14:38
  Speaker 5: That's why which is what I like about our shows we do it all.
• 14:42
  Speaker 4: We had a really kind of a special event, so I'm going to go Irish for you have a nice one, so Ohio went crazy.
• 14:57
  Speaker 4: Okay, so what happens?
• 14:58
  Speaker 4: In Ohio is that we now have direct flights to Dublin from Cleveland.
• 15:03
  Speaker 4: So think about that.
• 15:06
  Speaker 5: That's pretty cool.
• 15:07
  Speaker 5: What airline is that?
• 15:13
  Speaker 4: It's so.
• 15:13
  Speaker 4: Think about that.
• 15:13
  Speaker 4: That's pretty cool right?
• 15:14
  Speaker 4: What airline?
• 15:14
  Speaker 5: is that it's I don't it's.
• 15:15
  Speaker 5: It's one of the irish airlines.
• 15:15
  Speaker 4: They're out of irish probably, yeah, yeah.
• 15:16
  Speaker 4: So they advertise it and it's really cheap.
• 15:19
  Speaker 4: I mean it's like cheap from la.
• 15:22
  Speaker 5: it's like well, depending on when you get it, but like I just saw some for 550 round trip and that's really far from LA yeah.
• 15:30
  Speaker 4: And I think it was.
• 15:31
  Speaker 4: I think it was they were advertising.
• 15:34
  Speaker 4: I want to say it was $389.
• 15:38
  Speaker 4: Yeah, round trip.
• 15:39
  Speaker 4: But so they, the state of Ohio, took advantage of that and flew over last fall and did barrel picks with all the Irish distilleries Very cool, so this one is the Whistler Nice, and it is for the state of Ohio, and it says Ohio liquor.
• 16:00
  Speaker 4: And you know, of course, let's see.
• 16:06
  Speaker 4: I want to say it is finished in Barbados, rum cask.
• 16:12
  Speaker 4: Very nice, so it is a night.
• 16:15
  Speaker 4: This one is.
• 16:16
  Speaker 4: I like, this one, I like.
• 16:19
  Speaker 4: Rum cask finishes.
• 16:21
  Speaker 5: I do too.
• 16:21
  Speaker 5: I also like port cask.
• 16:23
  Speaker 5: I've been getting into the port cask finishes too yeah.
• 16:26
  Speaker 4: And then I'll pour it in my scotchy bourbon boys glass that would be good.
• 16:31
  Speaker 5: I'm in my Barrel Room Chronicles glass.
• 16:33
  Speaker 5: There you go.
• 16:34
  Speaker 5: Good on you.
• 16:35
  Speaker 4: Yeah, so yeah, I've got a bunch of cards of the people.
• 16:44
  Speaker 4: What was the other one?
• 16:46
  Speaker 4: Oh, come on.
• 16:47
  Speaker 4: No, it's not, it's upstairs, it's up, it's so good.
• 16:55
  Speaker 4: Um, I'm trying to remember west west, it's um, that's cork.
• 17:00
  Speaker 4: No, no, it's the distillery that has like 21 different farms and they produce.
• 17:09
  Speaker 5: Waterford.
• 17:09
  Speaker 4: Waterford, thank you.
• 17:10
  Speaker 4: So Waterford and I talked to the distiller from Waterford.
• 17:14
  Speaker 4: He was there.
• 17:23
  Speaker 4: So the whole.
• 17:24
  Speaker 4: When they rolled it out in the beginning of March they did a Friday in Cincinnati, a Saturday in Cleveland that I went up to and a Sunday in Columbus.
• 17:29
  Speaker 4: So the three different places and Fred Minnick came up for all three.
• 17:34
  Speaker 4: So he was there hanging out talking Irish whiskey with the state of Ohio and then we got to meet all the like you now I'm all the people you know the jameson, uh, which is what's?
• 17:55
  Speaker 4: What's the name of that distillery who makes jameson?
• 18:00
  Speaker 5: they also make red breast oh, um, middleton, yes, middleton, that's it.
• 18:06
  Speaker 4: So the master distiller from Middleton.
• 18:08
  Speaker 4: I got to meet him.
• 18:09
  Speaker 4: He signed bottles and then also I got all their cards.
• 18:13
  Speaker 4: So they want to come on the podcast.
• 18:15
  Speaker 5: It's just rearranging to get them on the podcast, well all these people that were with you in Ohio should go on my tour, because we're going to go to.
• 18:24
  Speaker 3: Waterford and we're going to take the tour of Waterford.
• 18:26
  Speaker 3: There you go.
• 18:31
  Speaker 5: We're going to go to Waterford and we're going to take the tour of Waterford.
• 18:33
  Speaker 5: We're going to meet the distiller and the blender, um, and if you go back to, I can't remember what episode it was, but, um, I did uh an episode with with Neil, who's the blender I'm sorry, not the blender, the um, yeah, no, the mash guy, he makes all the mash and stuff um, he uh did a great tasting with me and tour and the whole thing.
• 18:48
  Speaker 7: Stop barking.
• 18:50
  Speaker 5: So, yeah, it's going to be a lot of fun, A lot of fun, so listen.
• 18:56
  Speaker 4: Greg says let me know if you want assistance to create a TV show on Kentucky bourbon American whiskey, he can help.
• 19:07
  Speaker 5: Actually that is in the lineup, me and you guys.
• 19:10
  Speaker 5: Many of you probably know Greg Schwartz from the Water of Life documentary.
• 19:14
  Speaker 5: He and I are, and his business partner are in development of something.
• 19:23
  Speaker 5: Well, it's not whiskey related exactly, but it's adjacent.
• 19:29
  Speaker 5: But we also have a couple of other ideas that we're playing around with.
• 19:35
  Speaker 5: So that is one of them.
• 19:36
  Speaker 5: So we'll see.
• 19:38
  Speaker 5: Thanks, greg.
• 19:38
  Speaker 5: There you go, I'm assuming that's Chicken Cut Greg.
• 19:43
  Speaker 4: Yes, that is Greg Schneider.
• 19:45
  Speaker 4: Yes, chicken Cut, greg.
• 19:46
  Speaker 4: Yeah, that's what I didn't mean to say Greg's name Chicken Cut.
• 19:49
  Speaker 5: Gregider yes, chicken Cock, greg.
• 19:50
  Speaker 5: Yeah, that's what I didn't mean to say.
• 19:51
  Speaker 5: Greg's name Chicken.
• 19:51
  Speaker 4: Cock Greg yeah.
• 19:52
  Speaker 4: Oh yeah, he's been nothing but spectacular Because we're going to be doing our bus tour in September when we go down to Kentucky Bourbon Festival.
• 20:02
  Speaker 4: We go down the week before, so the Wednesday when is the festival this year?
• 20:11
  Speaker 5: It is actually the second weekendember 14th, 15th and 16th now, then they can still come on my trip.
• 20:15
  Speaker 4: 13th, 14th, 15th is 13th, 14th, yeah, 13th, 14th and 15th, yes and um, it is uh also september 11th is the wednesday before the Wednesday, before the festival, and we book through the Kentucky Bourbon Boys three distillery tours starting at 830.
• 20:34
  Speaker 4: But we bring special whiskey on board on the bus.
• 20:40
  Speaker 4: Last year, I think, we opened up a 1974 Stitzel Weller.
• 20:44
  Speaker 4: We were opening up a Weller Full Proof.
• 20:47
  Speaker 4: We all bring, I think we uh.
• 20:50
  Speaker 4: What was that one?
• 20:51
  Speaker 5: I have it uh right over here because I click at this one I keep meaning to tell you, um, every time I catch a podcast from the beginning.
• 21:04
  Speaker 5: That's nice.
• 21:05
  Speaker 5: Um, I can't get your theme song out of my head for weeks, like I've said this many times uh to start.
• 21:13
  Speaker 4: I think what kenny?
• 21:14
  Speaker 5: fuller and people are like what song is that?
• 21:16
  Speaker 5: And I said oh, you gotta be into whiskey and you gotta watch this podcast.
• 21:20
  Speaker 5: It's a theme song.
• 21:20
  Speaker 5: Oh, it's very catchy.
• 21:22
  Speaker 4: And I'm like oh, yeah, it is yeah, it's um, uh, kenny did such a good job.
• 21:27
  Speaker 4: I often say that the theme song is way better than the podcast.
• 21:32
  Speaker 4: It's like you know, it's almost like the Friends theme song and it's just like.
• 21:38
  Speaker 4: I don't put myself on that level, not yet.
• 21:41
  Speaker 5: But maybe someday I can.
• 21:43
  Speaker 5: They are very rich off that song.
• 21:45
  Speaker 5: Let me tell you.
• 21:46
  Speaker 4: Yes, maybe someday I can just come up to the level and then maybe, if I get big enough, he'll make some money Right?
• 21:54
  Speaker 5: Exactly.
• 21:55
  Speaker 4: I would have no problem with that.
• 21:57
  Speaker 4: Anyways so you do have so for the people on Facebook and YouTube, if you want to play your ad, for you said you have a nice ad and then the people on the podcast will be able to hear it Am.
• 22:14
  Speaker 5: I screen sharing.
• 22:15
  Speaker 5: How do I do that?
• 22:16
  Speaker 5: Am I already?
• 22:19
  Speaker 4: Right over there where it says share at the bottom, it's not doing anything.
• 22:23
  Speaker 4: No, do I have it, so that I have to?
• 22:26
  Speaker 5: I think there's a little arrow.
• 22:27
  Speaker 5: I think you have to say like Share, let me see, let other people use it.
• 22:32
  Speaker 5: I don't know.
• 22:34
  Speaker 4: I'll hit share right here.
• 22:36
  Speaker 4: I'm looking to see if I can let other people's screens document advance.
• 22:41
  Speaker 4: Okay, that didn't work.
• 22:44
  Speaker 4: All right, let's come over here, get me out of the way.
• 23:00
  Speaker 7: All right, let's come over here, get me out of the way, all right, immersive Maybe it doesn't let you do it if you're live streaming.
• 23:12
  Speaker 4: I'm just looking to see if I can let.
• 23:12
  Speaker 4: There's all the different things that you can look at right.
• 23:14
  Speaker 4: So the view, the speaker Okay, immersive follow hosts.
• 23:17
  Speaker 4: This will lock the order of your gallery.
• 23:22
  Speaker 4: I don't want to do that View.
• 23:24
  Speaker 4: Let's turn that off.
• 23:28
  Speaker 4: All right, set meeting wallpaper.
• 23:32
  Speaker 4: I'm just looking.
• 23:35
  Speaker 5: I mean normally it should be meeting information yesterday when I was looking at it, there was a little arrow next to the screen share.
• 23:43
  Speaker 5: That wasn't the giant arrow, but I don't see it today.
• 23:46
  Speaker 5: But I was hosting yesterday so I don't know.
• 23:49
  Speaker 4: Let's see, I'm just looking, invite, mute, all more.
• 23:52
  Speaker 4: I mean okay, so that's the meaning.
• 23:57
  Speaker 4: Info.
• 23:58
  Speaker 4: Alright, maybe I have to click on you.
• 24:00
  Speaker 4: What about that Video?
• 24:05
  Speaker 4: Alright, sharing Listeners at home if you want to share?
• 24:08
  Speaker 4: Okay, here.
• 24:09
  Speaker 4: Multiple participants.
• 24:11
  Speaker 4: There you go, that's it All.
• 24:13
  Speaker 4: Right, that's it.
• 24:13
  Speaker 4: I got it Great, so you can share it now All right.
• 24:23
  Speaker 4: I knew I could get it.
• 24:26
  Speaker 5: Oh, whoa, whoa, whoa Stop.
• 24:27
  Speaker 5: No, stop, stop, stop stop, stop Make that big.
• 24:33
  Speaker 5: Pick the screen, share.
• 24:37
  Speaker 4: There we go.
• 24:37
  Speaker 5: Can you see?
• 24:38
  Speaker 5: It Okay, now you actually.
• 24:42
  Speaker 4: Okay.
• 24:42
  Speaker 5: I gotta hit play.
• 24:43
  Speaker 5: Okay, can you hear it?
• 24:44
  Speaker 7: Yep, I gotta hit play Okay, Can you hear it?
• 24:48
  Speaker 7: Yep, that's Waterford right there such as the Titanic Experience and the New Titanic Discovery, and tour through the lush Irish landscapes and visit filming locations from the hit TV series Game of Thrones.
• 25:11
  Speaker 7: We'll also visit historic sites and including cathedrals, jails, castles and more Plus.
• 25:16
  Speaker 7: We'll get to distill a very old batch of Clonkilty gin.
• 25:19
  Speaker 7: To find out more or to book now, visit verilroomchroniclescom and click on the Brock Tours button.
• 25:28
  Speaker 4: There you go.
• 25:30
  Speaker 5: October 23rd right I mean September 23rd, yeah, september 23rd through October 4th, it's a 10-day trip.
• 25:37
  Speaker 5: Okay, you fly into Dublin, then we drive up to Belfast, do a few days in Belfast, make our way down over to Dingle, spend a couple days in Dingle, make our way back to Dublin, spend a few days in belfast, make our way down, uh, over to dingle, spend a couple days in dingle, make our way back to devlin, spend a few days in devlin.
• 25:51
  Speaker 5: And then we stop all along the way, a couple different places and including waterford, which I don't know if you can hear me when I was talking, but that picture with all the circle things on the walls that those were each individual farm that they were using that year.
• 26:04
  Speaker 4: Okay, yeah, that's a unique whiskey, that's for sure, you know all the different and then they had the blend between them all.
• 26:15
  Speaker 4: The transparency was that is a passion of an insane person.
• 26:23
  Speaker 5: He is the, the owner is Mark and he is very passionate and he he actually was the one who brought for Gladi back and then when they sold it he went and made water.
• 26:34
  Speaker 5: So he's got a lot of history and he started off in wine.
• 26:38
  Speaker 5: So very interesting guy.
• 26:40
  Speaker 5: I did an episode with him back when we were just spirits of whiskey um audio version and I think he was actually one of the first video episodes we did.
• 26:52
  Speaker 4: okay, so yeah, like I, I got to meet him and he was just taught.
• 26:57
  Speaker 4: He just started showing me the website and how much information they have in the barrels in the terroir and where, what the grains were, and I mean every single thing was on that website.
• 27:10
  Speaker 4: It wasn't I mean, it was just like overwhelming I was.
• 27:14
  Speaker 4: It's not often I'm overwhelmed, but I was overwhelmed at the and it was just at a giant Eagle on a Saturday afternoon, so that was really kind of crazy.
• 27:24
  Speaker 4: But so, like, like people don't understand when you plan a tour or you plan an event, what kind of work goes into that.
• 27:35
  Speaker 4: You know?
• 27:36
  Speaker 5: it's a lot like to plan the trip where we were shooting was a lot, and I'm you know, I'm in the entertainment industry and I'm always an advocate for like telling the executives and the you know, the bosses, please try to stop trying to cram so much into a day, because you know we shouldn't have to work 12 plus hours every day.
• 27:56
  Speaker 5: In fact, recently they had this thing called the fratter day, which is when they work people to death on Fridays because they don't want them to have to work on Saturdays, because if it's union and they get up, they have to pay time and a half for Saturday, so they just give them an exorbitant amount of overtime on Friday.
• 28:15
  Speaker 5: Well, somebody fell asleep on the way home and died, and that's not the first time that I've witnessed that.
• 28:21
  Speaker 5: So I was trying to say, ok, I'm not going to do that, I'm going to, we're going to take our time.
• 28:33
  Speaker 5: But you know, when it's your own money doing it, then you're like I kind of have to cram it in.
• 28:39
  Speaker 5: But when we were in Dingle, we were there for three days and we started off in Dingle and they, they invited us for the Dingle Bash, which was great, because then I was able to be slow and not slow, but I was able to take our time and we were able to capture different things at the event.
• 28:45
  Speaker 5: So it was a great way to ramp up.
• 28:47
  Speaker 5: And then, as we were driving through, we're like okay, we can hit three distilleries on this day, three distillers on that day.
• 28:53
  Speaker 5: You know, which was not how I wanted to do it, but it wasn't too overwhelming, like we didn't go over, like even with the driving and stuff, we didn't go over like eight or ten hours, which was nice, um, so it was still less than the normal production, um, but making it as a tour, it's going to be very different, um, because we have more time and we have more things to do and we have a driver.
• 29:20
  Speaker 4: So and you have more people to organize.
• 29:25
  Speaker 5: Yeah, and you know I have a Scottish tour guide that I've worked with before, who I love, and I reached out to him and I said do you have anybody in Ireland?
• 29:35
  Speaker 5: And he said my company doesn't, but I have a person that is great.
• 29:40
  Speaker 5: And so we're going with Brock Tours and they're out of Belfast.
• 29:43
  Speaker 5: And I've been talking with her pretty much since I got back from Ireland.
• 29:47
  Speaker 5: I said, ok, this is what I want to do, and you know it doesn't have to be right away, because I still want to get the rest of the season out.
• 29:53
  Speaker 5: But yeah, we've been back and forth for a long time and now it's finally come to fruition and I'm really excited to go.
• 29:59
  Speaker 5: So y'all should come with.
• 30:01
  Speaker 5: It's going to be a great time.
• 30:03
  Speaker 4: Well, I'm going to throw this out is that we were thinking of doing something like that and maybe we could, on the next time, just co-do it?
• 30:15
  Speaker 5: Or just come now.
• 30:17
  Speaker 4: Come now.
• 30:18
  Speaker 4: Yeah, that would mean that, remember, I have a full-time job.
• 30:22
  Speaker 5: I think you need to take september off oh, I, yeah, that doesn't work.
• 30:26
  Speaker 4: I've already taken the first, you know the first part of september off, and that would be the second part, and I'm already taking off march.
• 30:34
  Speaker 4: I was, we were in new orleans bourbon festival, so when you were talking about the new orleans um cocktail yeah they talk about that.
• 30:44
  Speaker 4: There there was a lot of um, actually um, bartenders from the tales of cocktail that were there and you know talking and doing stuff.
• 30:53
  Speaker 4: But uh, this year I try and always do a spring trip and then do barrel picks.
• 31:00
  Speaker 4: Uh, we did our barrel pick in um at the beginning of march, so that one, the our, we ended up picking two barrels for the first time.
• 31:10
  Speaker 4: So that's even harder on me because, uh, it's a lot.
• 31:14
  Speaker 5: It's a lot of work, by all points.
• 31:15
  Speaker 5: I I'm just doing my first one right now with doc swinson's out of uh, washington, um, and I went up there a few months back, did the pick and did a whole episode about it and it was great fun.
• 31:27
  Speaker 5: But now now we're dealing with the logistics of like, ok, where are we going to send it to be shipped?
• 31:32
  Speaker 5: Because how many people from what states are going to be buying it?
• 31:35
  Speaker 5: Because it's like 50 different countries with the stupid three tier system.
• 31:40
  Speaker 5: So it's it's.
• 31:41
  Speaker 5: It's a big learning curve for me to figure out how to do this legally and efficiently.
• 31:46
  Speaker 4: Yeah, legally is the key, Exactly.
• 31:49
  Speaker 4: So, yes, I picked through the state of Ohio.
• 31:52
  Speaker 4: We just did a pick through.
• 31:54
  Speaker 4: We did a pick in September that ended up being released at the end of March.
• 32:01
  Speaker 4: That's how long it took to get the pick and it was an Elijah Craig with Bernie lovers and it worked out really good.
• 32:08
  Speaker 4: But they told us initially there's going to be 144 bottles and there was only 72.
• 32:13
  Speaker 4: Oh, wow.
• 32:14
  Speaker 4: So I had pre-sold it at the tune of 78 bottles, so I was able to have a couple people who had bought multiple bottles back off and get it to the people who from the pre-sale.
• 32:28
  Speaker 4: So then I went out and we did one.
• 32:31
  Speaker 4: We did one with the spirit of french lick, alan bishop's.
• 32:34
  Speaker 4: Last days at right there at the at the distillery were spent with us so that's, really cool that that those two picks were the last picks that he had anything to do with the whiskey which is his whiskey.
• 32:50
  Speaker 4: So now it's.
• 32:51
  Speaker 4: You know, he's at a different distillery, um, old homestead.
• 32:55
  Speaker 4: But at the same time we ended up doing two, and both barrels produced over 190 bottles.
• 33:02
  Speaker 4: So I went from pre-selling 72 thinking that well, maybe I'll get whatever, and then all of a sudden coming up with almost 400, I have to, and we ship.
• 33:15
  Speaker 4: We will ship for cost.
• 33:19
  Speaker 4: I mean just basically one here, one there, but for the most part we have pickups in.
• 33:24
  Speaker 4: We set up a pickup in Kentucky, we set up one in Southern Ohio, one in Northern Ohio, and then when we go down to Indiana, we also have a pickup in Indiana.
• 33:35
  Speaker 4: When we, when we actually get the barrel, so we do, and when we do it it we have people in multiple other states.
• 33:44
  Speaker 5: so a lot of times we run it through the other states, the pick through there, and then, whoever's ordered, we just have a pre-sale sell vouchers for it and then we basically distribute from there, all four of us that sounds like a good idea, because I'm trying to figure out right now like I'm looking at having it distributed through washington dc, which is a big shipping issue, to go all the way from washington to washington and then for the people in california to come back to california.
• 34:16
  Speaker 5: But washington's dc has like a different since they're not a state, they have a different.
• 34:21
  Speaker 5: Um has like a different since they're not a state, they have a different, they have different rules and they can do more shipping to places than other states.
• 34:28
  Speaker 4: Well, I've heard that you Bourbon Outfitters or Sealbox.
• 34:32
  Speaker 4: If you do it through Washington, you can actually have it up on their site.
• 34:39
  Speaker 4: They'll help you sell it.
• 34:43
  Speaker 5: Good to know.
• 34:43
  Speaker 5: Good to know.
• 34:44
  Speaker 5: Good to know.
• 34:44
  Speaker 5: Yeah, it's a process.
• 34:47
  Speaker 5: I knew it was going to be difficult because of all the three-tier laws, but man.
• 34:53
  Speaker 4: Yeah there's no doubt there's a lot, but you know, if you do mostly most of the.
• 35:00
  Speaker 5: I mean, if I did it illegally it would be no problem.
• 35:02
  Speaker 5: I'd have, like, everything done by now.
• 35:04
  Speaker 4: You know, yes, I mean you want to do it legally.
• 35:09
  Speaker 5: I mean that's usually what you try and do Now, like in some of the systems we can't be the face of whiskey and be popular and people know us, and then Well, but it also has to be distributed.
• 35:27
  Speaker 7: I mean the hard part is if it's not distributed in that state.
• 35:30
  Speaker 4: that's where it becomes gray legal.
• 35:32
  Speaker 4: It's not being distributed there.
• 35:33
  Speaker 4: So somehow you know that's like and then if you're buying it in the right state, you know just comes down to that.
• 35:38
  Speaker 4: That's kind of what it is.
• 35:39
  Speaker 4: Those are kind of little things that you do try and I mean doing it through the state of Ohio.
• 35:42
  Speaker 4: That's kind of what it is.
• 35:42
  Speaker 4: Those are kind of little things that you try and I mean doing it through the state of Ohio.
• 35:45
  Speaker 4: That's a lot of fun.
• 35:46
  Speaker 4: But then you know a lot of times it's like then I went how I have to distribute it.
• 35:52
  Speaker 4: It's technically going back.
• 35:54
  Speaker 4: You know Ohio doesn't care.
• 35:55
  Speaker 4: They, you know whoever sold the barrel doesn't care because they got the taxes, but it's the other states that don't want the in-between thing going.
• 36:05
  Speaker 4: So anything that's distributed in the state of Ohio I go through the state of Ohio.
• 36:10
  Speaker 5: Good to know.
• 36:13
  Speaker 4: But it is a pain in the ass, yeah yeah.
• 36:17
  Speaker 5: I feel, like, if it's just this hard to do a barrel pick, how hard is it to get a distillery license?
• 36:22
  Speaker 5: I mean Jesus.
• 36:24
  Speaker 4: Depending on what state you're in.
• 36:25
  Speaker 4: You know, it just depends.
• 36:27
  Speaker 5: I mean I it can't be that hard because a lot of people have done it oh, I can't wait another x amount of years for your state I mean by then you're, you know oh I'm telling you, if you have the right amount of money, they're offering distiller.
• 36:40
  Speaker 4: It's usually, if you look there's there's no problem with the license and everything if you're doing it in the right place with the amount of money you know.
• 36:50
  Speaker 4: You just look at all the distilleries that have popped up.
• 36:53
  Speaker 5: Yeah, true.
• 36:55
  Speaker 4: But they usually have a person with a lot of money behind them.
• 37:00
  Speaker 4: Which I do not have, so therefore I am not I mean, um, ed blay, no, ed bligh, he basically did old stubborn and he's bought old and he makes a great thing and he's got a brand going.
• 37:15
  Speaker 4: Even you could get a brand going.
• 37:17
  Speaker 4: But then it's like I think honestly, if you were to do it, you'd want a contract to still.
• 37:22
  Speaker 4: I mean, there's so many people built that you know you don't have to incorporate the expense, you just have to rent the expense, right?
• 37:32
  Speaker 4: You know, and they're set up to do it.
• 37:35
  Speaker 5: Yeah, yeah, all right.
• 37:39
  Speaker 5: So tell me about what you guys are doing at the, at the bourbon festival.
• 37:42
  Speaker 5: You're doing a bus.
• 37:43
  Speaker 5: You're doing what?
• 37:43
  Speaker 5: Tell me about what you guys are doing at the Bourbon Festival.
• 37:45
  Speaker 4: You're doing a bus.
• 37:45
  Speaker 4: What do you got going on?
• 37:46
  Speaker 4: Well, yeah, we're doing our fourth annual Scotchy Bourbon Boys bus tour.
• 37:49
  Speaker 4: Bo Cumberland covered the last two.
• 37:52
  Speaker 4: I'm going to ask him if he can do it this year.
• 37:58
  Speaker 5: Are you taking him to Ireland?
• 38:00
  Speaker 5: I've mentioned it to him, but I don't know if he's going to be able to make it.
• 38:04
  Speaker 5: Um, I know he wanted to go to scotland next.
• 38:05
  Speaker 5: He was supposed to go to scotland before he went to hawaii and his wife goes.
• 38:09
  Speaker 5: How we go to hawaii first and then they went to hawaii twice.
• 38:12
  Speaker 5: So I don't even know, uh, when his scotland trip is is on the books, but, um, you know, I put it in his ear so we'll see yeah, yeah, bo has come along on the trip and covered it and we've had such a great time.
• 38:27
  Speaker 4: But it's three distilleries, lunch on the bus, kentucky Bourbon Boys it's funny because their whole.
• 38:40
  Speaker 4: That's where we got the name for the scotchy bourbon boys.
• 38:45
  Speaker 4: It was the kentucky bourbon boys bus tour that before we were the scotchy bourbon boys that I had taken a picture in front of and then I stripped when when we did it, I actually stripped the logo on to the tour bus instead of their logo.
• 39:01
  Speaker 4: So then I met roger, who is a driver for them and he's a scotchy bourbon boys and he's done all four.
• 39:09
  Speaker 4: This will be his fourth year driving for us, so it's kind of a fun tour.
• 39:15
  Speaker 4: But you, everybody gets on the tour and we go to three different distilleries.
• 39:19
  Speaker 4: This year we're going to stay in the barstown area and uh, and because we're the scotchy bourbon boys, we usually get a unique experience at the distilleries.
• 39:30
  Speaker 4: So you know, connor odrisco is going to be on uh from heaven hill.
• 39:35
  Speaker 4: He's going to be on the podcast coming up june 6th I believe and uh, I'm gonna, we're gonna try and go to heaven hill and hopefully he can, you know, lead up our experience when we go there for the tasting and everything, or bernie lubbers at at least you know that kind of thing.
• 39:54
  Speaker 4: And then, uh, we're gonna go to limestone branch and definitely we just did a podcast with Stephen Fonte when we were down in Louisville just recently and have him, you know, give us the tour from the bus tour.
• 40:11
  Speaker 4: So those are all the kind of things that we can do, but then also then finish up with Barnstown Bourbon Company and Greg Schneider, and he basically has done a tasting at there of chicken cock for the last four years so this would be the fifth year that we've tasted his um distillate that he's been working on.
• 40:35
  Speaker 4: So the stuff that he initially had us taste is now five years old and we'll be able to taste that.
• 40:41
  Speaker 4: So we've been tasting it every year, then.
• 40:42
  Speaker 4: It's just kind of a and we'll be able to taste that, so we've been tasting it every year and it's just kind of a cool thing to be able to do that consistently with a brand.
• 40:51
  Speaker 4: I mean, I don't know how many people get a chance to do that besides people who work there.
• 40:55
  Speaker 5: No, greg is fantastic and he's probably listening to us talk nice things about him right now.
• 40:59
  Speaker 5: Yeah, so we're doing a lot of similar with with the irish tour, like, basically because I did, I mean, some of these places you can't get a tour, they don't offer tours, but we're going to be doing tours anyway, um, and we're going to be getting to do some things that most people don't you know, just because it's part of, uh, their own chronicles.
• 41:21
  Speaker 5: So it's, it's.
• 41:22
  Speaker 5: It's good to know us podcasters who are in the know, you know.
• 41:26
  Speaker 4: Well, yeah, as podcasters.
• 41:28
  Speaker 4: That's kind of why I love to do this, Because this right here and I want to try this in Ireland.
• 41:35
  Speaker 4: But this thing.
• 41:36
  Speaker 4: Is that a thief?
• 41:37
  Speaker 4: Yes, Nice and the way I got this is exactly what you just said.
• 41:41
  Speaker 4: And the way I got this is exactly what you just said.
• 41:46
  Speaker 4: My wife said you know, vendome does not give tours, public tours.
• 41:49
  Speaker 4: So she called up Vendome and she said I want to buy Tiny from the Scotchy Bourbon Boys for his birthday.
• 41:58
  Speaker 4: I want to buy him a thief.
• 41:59
  Speaker 4: And they were like we can do one better.
• 42:03
  Speaker 4: We'll make the thief and you can come down and we'll give him a tour for his birthday Wait a minute.
• 42:08
  Speaker 5: They made it too.
• 42:09
  Speaker 5: They didn't just like go out and do a movie store.
• 42:10
  Speaker 5: Well, yeah, these are made, yeah.
• 42:12
  Speaker 4: So this one right here has the Vendome and I mean it's just a really it's like a great tool.
• 42:21
  Speaker 4: But Randy, my friend, the president of Kentucky Bourbon Festival, he has a thief that was given to him by Vendome because he was able to get one, and so he would run around to all the barrel picks and he'd bring his own thief.
• 42:42
  Speaker 4: So a couple of times I was on the barrel picks and he'd bring his own thief.
• 42:46
  Speaker 4: So with a couple times I was on the barrel picks with them.
• 42:47
  Speaker 5: You know he pulls it out and he's, so I'm like I need one of those.
• 42:49
  Speaker 5: Is he wearing it like a sword, like he's just pulling it out?
• 42:51
  Speaker 4: well, yeah sometimes he's running around and it's just.
• 42:54
  Speaker 4: You know, it's just like I.
• 42:55
  Speaker 4: I think they should make full of sheaths.
• 42:59
  Speaker 4: You know what I?
• 43:00
  Speaker 1: mean so?
• 43:00
  Speaker 4: yeah I'm just like it's a but um the cool thing about it is it?
• 43:05
  Speaker 4: doesn't matter now where I go, I bring it with and probably 90 of the time I can end up in the barrel room with the owner of the distillery or you know, and be drinking barrel proof or barrel straight from the barrel whiskey.
• 43:24
  Speaker 4: So it's a really, really, really good tool to have.
• 43:27
  Speaker 4: Actually, I, I swear to god, most of the time you show this to the owners of distilleries or whatever, their eyes light up because I think they love to do it too and you're making that suggestion and they're like the the last place we were using it.
• 43:42
  Speaker 4: We did.
• 43:42
  Speaker 4: We did a barrel pick at starlight last Wednesday and we were down there and I brought it and Ted Huber is an owner as the owner and he was able to see and he's like we got to get you in back in there because we had done a couple thieving's with there.
• 44:00
  Speaker 4: So if we gotta go down back down and thief some more and I'm like, all right, nice.
• 44:06
  Speaker 4: So okay.
• 44:07
  Speaker 5: Well, now that's gonna be my goal when I go to ireland.
• 44:09
  Speaker 5: This time I'm gonna ask somebody to give me a thief what's that now?
• 44:12
  Speaker 4: what it's uh.
• 44:13
  Speaker 4: In ireland it's called uh.
• 44:15
  Speaker 4: Oh, I did a whole thing on it.
• 44:17
  Speaker 4: There's another of a lynch, oh really yeah, they call it in the wine industry and whatever wine.
• 44:24
  Speaker 4: Yeah, okay, but but then in the whiskey they call it a lynch over there I believe I called it a thief.
• 44:30
  Speaker 5: They didn't, they didn't flinch.
• 44:31
  Speaker 5: So okay if you would say that, speaking of speaking of, uh, of thieving out some barrels.
• 44:37
  Speaker 5: When we were at waterford, we were in, we shot in a couple locations on the on the property and one of them was like this kind of dungeon-esque, um, barrel room which like super old and like it's like below ground and so there's a window you know just just windows with bars, like it looks like a, like an old jail inside, um, you know dirt floors and you know beams and rock, everything.
• 45:01
  Speaker 5: It was beautiful, um also kind of spooky, but uh, and like we had to turn some.
• 45:08
  Speaker 5: We had to bring our production lights in so we could see, and we were like brushing back the cobwebs.
• 45:13
  Speaker 5: I was like we should be doing this for an october episode yeah it was so fun.
• 45:18
  Speaker 5: And then, like you know, I'm like can, we can, when you can you make sure that the webs are off before you give me the dram from that thief, because you just knocked over all these webs with the thief.
• 45:32
  Speaker 4: Well, I always, whenever we make a short with the thief, I always make sure we touch it, because if you touch it and put it back in the barrel, it's probably good for at least an extra 20,000 views, because people cannot handle the.
• 45:51
  Speaker 4: There's just so many germaphobes out there and they don't understand copper, they don't understand whiskey, they don't understand barrel-proof whiskey is basically cleaner in itself.
• 46:04
  Speaker 5: Yeah well then hand sanitizer is made by whiskey.
• 46:08
  Speaker 4: Yeah, it's like yeah but then there's those particles in in the whiskey, it wrecks it, it's, you know.
• 46:13
  Speaker 4: And then there's the people who understand wine but they don't understand whiskey, because air does.
• 46:18
  Speaker 4: Air is whiskey's friend and and it's wine's enemy.
• 46:24
  Speaker 4: Yeah.
• 46:24
  Speaker 4: You know there's a big difference.
• 46:26
  Speaker 4: So a lot of times they're talking about well, you broke the seal.
• 46:30
  Speaker 4: It's like that wrecked the whiskey, you know, and I found that if you just respond to those people to tell them that they're wrong, and telling someone like that, I mean they are wrong mostly.
• 46:40
  Speaker 5: And telling someone like that I mean they are wrong mostly.
• 46:42
  Speaker 5: But like if you have a bottle and you're down to like this much and you leave it like that for a couple of years, well, we're talking barrels, we're not talking about bottles.
• 46:54
  Speaker 4: No, I agree with you there Actually now doing this.
• 46:59
  Speaker 4: Let's see so 2018, it's 2024.
• 47:02
  Speaker 4: This is six years.
• 47:03
  Speaker 4: I have stuff that because, once I started podcasting, you know there's bottles that I opened up and I haven't revisited.
• 47:11
  Speaker 4: And I know for a fact, because I don't have any kids living in my house, that nobody else is drinking this stuff and you can see the the bottle levels on on some of the bottles go down it, actually it does go, even if you have a half you know how, when you open a bottle of wine like you, pretty much have to drink it within like two days because the air is oxidizing it or whatever, right um so?
• 47:37
  Speaker 5: but with whiskey it doesn't do that.
• 47:39
  Speaker 5: It does do that, but it takes, you know, a really long time to do that.
• 47:42
  Speaker 5: But when you get to a point where you have like an inch or so left at the bottom and you're not going to drink, it anytime soon, then that's when you should transfer it into a smaller bottle, because that's not good.
• 47:54
  Speaker 5: So I was at this tea party actually on Sunday for Bridgerton Any of the Bridgerton fans out there?
• 48:00
  Speaker 4: I'm a Bridgerton fan, yep, a friend of mine has redone her apartment.
• 48:07
  Speaker 5: It's gorgeous.
• 48:08
  Speaker 5: I'll have to show you guys a picture of her, her built-in.
• 48:12
  Speaker 5: She made a built-in wall bar, which is absolutely gorgeous, and then she had this she found these old like antique chairs and this old antique table and she got like actual teas.
• 48:25
  Speaker 5: I mean was I felt like we walked into Bridgestone was great, but anyway, on her, on her, her built-in bar, she had a decanter and the decanter only had like this much left of whiskey and I was like, oh, what's in that?
• 48:35
  Speaker 5: And then she pointed to this, um, gorgeous, very expensive box and I can't think of what it was, what it was right now, but it was very, you know, like hundreds of dollars worth of whiskey type special edition, something or other.
• 48:49
  Speaker 5: And I was like, oh god, how long have you had it in the decanter?
• 48:52
  Speaker 5: She goes, oh, I just put it in there.
• 48:53
  Speaker 5: In there the other day I said, okay, that's way too much oxygen for that little amount.
• 48:57
  Speaker 5: Like so for that particular, like very exclusive.
• 49:00
  Speaker 5: I said you gotta move it to a smaller bottle or you gotta drink it well, that too.
• 49:10
  Speaker 4: That's what it usually when it comes down to just drink it.
• 49:11
  Speaker 4: I I actually find that if I, if I, if I decide I wanted to canter a bottle, I put a time limit on that bottle, so it would be during a time where I would be considering drinking.
• 49:22
  Speaker 4: You know not the time, like right now, where I'm trying to drink the least amount I possibly can Because I've just come off.
• 49:30
  Speaker 4: You know this, this crazy thing.
• 49:32
  Speaker 4: So I've been cutting.
• 49:33
  Speaker 4: You know you do it.
• 49:34
  Speaker 4: You cut back, you try not.
• 49:35
  Speaker 4: You know you might have one pour and then on three nights in a row, nothing, and then on three nights in a row, nothing.
• 49:44
  Speaker 4: You know, I've been trying to back off a little bit more lately, but then I won't have anything in a decanter.
• 49:52
  Speaker 4: But there's sometimes when I just put it in the decanter and it's like it's two and a half weeks before it has to go.
• 49:56
  Speaker 4: That's usually what I put on it.
• 49:58
  Speaker 5: But it's got to be a good bottle you can drink.
• 50:00
  Speaker 5: I have a friend who is moving and he's got a huge whiskey collection.
• 50:05
  Speaker 5: He's been collecting for, I don't know, 20 plus years and he might be moving to Hawaii.
• 50:12
  Speaker 5: So he's like I got to.
• 50:14
  Speaker 5: I think it's time to sell some of my stuff.
• 50:17
  Speaker 5: So I was over there helping him do his inventory and see what he could know, who he could get to an auction house or whatever.
• 50:24
  Speaker 5: But in the meantime he found he came across like a bunch of open bottles.
• 50:28
  Speaker 5: He goes oh my god.
• 50:29
  Speaker 5: And he moved into the house that he's in now, I want to say just before the pandemic um, maybe 2018, 2019 and he had when he moved he had put all the stuff into the garage and the open bottles just got shoved in this corner.
• 50:50
  Speaker 5: So when I was helping him go through the collection, he found this box with these open bottles and he had a 34 year old Port Ellen and 34 year and it had this much left in the bottle.
• 51:05
  Speaker 5: And he goes oh my God, why didn't I just look through this stuff when I moved?
• 51:10
  Speaker 5: Cause now, this is probably bad.
• 51:12
  Speaker 5: You want it and I'm like sure I'll take it, cause maybe it's not bad, but I haven't tried it yet, but I really should, because I think I'm kind of afraid to try it.
• 51:21
  Speaker 5: Because what if I really should?
• 51:22
  Speaker 5: Because I think I'm kind of afraid to try it.
• 51:23
  Speaker 5: Because what if my first experience with a 34-year-old, port Ellen, is gross because it's been over oxidized?
• 51:29
  Speaker 5: I don't know.
• 51:44
  Speaker 4: But yeah, I mean.
• 51:44
  Speaker 4: I find though it's funny because there's some bourbons that over like four or five years if it's three quarters of a bottle or a half a bottle they actually get better with the oxidation.
• 51:49
  Speaker 4: Now I agree, when you get down to that and so I'm more worried.
• 51:51
  Speaker 4: So I had, uh, bookers, the bookers rye given to me by sandy now, and I was sharing that with people, because that's just what I do if I get a, a good bourbon, I don't just hoard it all to myself.
• 52:04
  Speaker 4: I you know what good is it if you're just drinking it yourself.
• 52:07
  Speaker 4: You have it, you share it.
• 52:08
  Speaker 4: So, as it went, the, so I had about two pours left and uh, greg came up to Ohio and he came over to the house for dinner with um, the Heidelberg rep and the salesperson from Chicken Cock at the time, and so we had dinner and we came down and you know he knew Booker.
• 52:37
  Speaker 6: So I wanted to, so we took a picture and we drank the last two pours.
• 52:41
  Speaker 4: But I knew it was at that point, with just four ounces left in the bottle that if you let that sit much longer you'd end up with two ounces and it would, you know, get a little bit syrupy.
• 52:54
  Speaker 4: So we drank, and that's kind of what I try and do.
• 52:58
  Speaker 4: It's funny because if there's something just a little left but like I said, I noticed sometimes I'm like I did not drink this much.
• 53:07
  Speaker 4: Russell's 13 and it was like at three quarters, and now it's like two thirds.
• 53:13
  Speaker 4: You know what I mean.
• 53:13
  Speaker 4: I'm just like what?
• 53:15
  Speaker 5: Maybe, maybe you have a little mouse living in your wall.
• 53:18
  Speaker 5: I mean, he goes in at night and, like, picks it out.
• 53:21
  Speaker 5: Or maybe, speaking of animals, my Mac Tavish, my four year old Scotty, when he was a puppy.
• 53:31
  Speaker 5: This was disgraceful, but I had bought a bottle of signet from a bar that was, at the time, closed and it was not.
• 53:41
  Speaker 5: It was trying not to close permanently, so they were selling off their stock.
• 53:44
  Speaker 5: So I was able to get a brand new bottle of signet for like 170 instead of 300 and whatever.
• 53:50
  Speaker 5: And since I had since I had carpet downstairs at the time and he was potty training I had put tarps down all over the floor, which, of course.
• 54:00
  Speaker 5: Then I tripped on the tarp and then a splish of my cignet flew out of the glass, which was like no, you know that paper towel commercial.
• 54:10
  Speaker 5: And then the dog went over and took a lick and he went oh God, well, there's no alcohol.
• 54:15
  Speaker 5: And it was the most funny thing, he was jumping a little bit, because you're not supposed to have alcohol.
• 54:20
  Speaker 5: And then every time since then, if he's like begging me for food or whatever, and I have a glass of whiskey, I'll let him smell it and he goes, oh yeah no
• 54:29
  Speaker 5: never mind, but the puppy.
• 54:30
  Speaker 5: The puppy is about 12 weeks old and I have my spot on the on the couch downstairs with a little table next to me.
• 54:39
  Speaker 5: So when I'm ready to, you know, chill for the night and watch a little episode of something and have a dram, I have it on the table.
• 54:45
  Speaker 5: And the puppy ran up and sat on my lap and I was petting him and not paying much attention and he leaned over and all of a sudden I hear him lapping in my.
• 54:52
  Speaker 5: He was trying to lick my whiskey and he licked like the whole rim and I was like, oh my God, and you're still licking it, like he was trying to get to it.
• 55:00
  Speaker 5: I'm like, no, no, no, you're supposed to be like your uncle, they're related.
• 55:04
  Speaker 5: So you're supposed to be like your uncle and be like, no, I want that.
• 55:07
  Speaker 5: And then the next morning I'm having my coffee does the same thing and he reaches over and he licks my coffee and I'm like, oh my god, dog.
• 55:18
  Speaker 5: And then the next on the weekend I had my friend's daughter over and she said I told her I was going to a tea party, she goes, I would like some tea.
• 55:22
  Speaker 5: So I said, okay, fine.
• 55:23
  Speaker 5: So I made her some tea and he did it to her tea.
• 55:25
  Speaker 5: So this dog will drink anything and I'm like this is terrible because like he also, you know, when he finishes peeing he cleans himself and then his mouth smells like piss, and then now he's put his piss in my drink.
• 55:36
  Speaker 5: So I've had to throw out all these drinks and I'm like you need to stay away.
• 55:40
  Speaker 5: So now I have a gate up, so when I'm drinking anything I don't want him to touch, I have to put the gate up so he doesn't get on the couch.
• 55:47
  Speaker 4: There you go.
• 55:50
  Speaker 5: I hope he grows out of it.
• 55:52
  Speaker 4: I don't think so, yeah, I don't think so.
• 55:53
  Speaker 5: Yeah, I don't think so either.
• 55:54
  Speaker 4: No, actually, he'll probably grow into it as far as when it comes to if he doesn't not like it as a puppy, he's going to like it as an adult dog.
• 56:03
  Speaker 5: Yeah, so that's what I'm worried about.
• 56:04
  Speaker 5: But we'll see, or maybe you got to do it like a teenager.
• 56:10
  Speaker 5: Just let him get so drunk that he pukes and then he won't want to do it anymore.
• 56:15
  Speaker 5: Yeah, I just I'd have to look at.
• 56:16
  Speaker 5: I'm pretty sure alcohol and dogs are not good, especially like I've seen drunk dogs off of beer.
• 56:22
  Speaker 5: But beer, you know, there's nothing compared to whiskey.
• 56:24
  Speaker 5: So this is true at 12 weeks old.
• 56:27
  Speaker 4: I think you know one I can't believe it's not burning his nostrils and his that's what I was like 50 billion time.
• 56:34
  Speaker 4: Not, you know nose, they're supposed to have compared to humans.
• 56:38
  Speaker 4: That's just got to be something.
• 56:39
  Speaker 4: Maybe he's a super smeller.
• 56:44
  Speaker 5: I don't know.
• 56:45
  Speaker 4: Like for eating too.
• 56:46
  Speaker 5: Like MacTavish, he was never one of those scarfy dogs and I never had to worry.
• 56:51
  Speaker 5: I never had to get him that weird bowl with all the pointy things to like make it a maze that you had to look, you know, for the dogs that eat too fast.
• 56:57
  Speaker 5: The first day I'm trying to feed this dog, he like was, he was sucking it up like a hoover vacuum and he started choking.
• 57:04
  Speaker 5: I was like, oh my god.
• 57:05
  Speaker 5: I was like you're a pup, what are you doing?
• 57:07
  Speaker 5: And so I tried to like slow him down a little bit and I was like is this?
• 57:10
  Speaker 5: Because you just came out of the litter where you were, guys were all fighting for the nipple.
• 57:14
  Speaker 5: I mean, what's going on here?
• 57:15
  Speaker 5: So I don't know.
• 57:16
  Speaker 5: It was weird because my other dog, same family, didn't do that, so I had to get the little, the stupid bowl with the stuff in it.
• 57:23
  Speaker 5: And now, like it's been I don't know three weeks, we've had this bowl and he's he.
• 57:28
  Speaker 5: He starts off with the bowl and he walks around it like in a circle trying to get all the stuff.
• 57:34
  Speaker 5: And he's still going crazy fast and like if I try to give my other dog something to eat, he'll like jump and like try to take.
• 57:43
  Speaker 5: I'm like, oh my god, this dog is like.
• 57:44
  Speaker 5: He's acting like I'm starving him and I'm literally giving him the prescribed amount of food.
• 57:48
  Speaker 5: So I don't know.
• 57:50
  Speaker 5: I hope to grow that because it's annoying all dogs are different, and I I you know, I, I, what would you say?
• 57:59
  Speaker 4: yeah, like I said at one point, I had three dogs and a cat, so and a snake and a turtle cat, snake, turtle, we had.
• 58:10
  Speaker 4: We had a lot of pets, okay, and so I'm, I've know after what would you say after the?
• 58:20
  Speaker 4: we ended up with my daughter's dog and it was a it was.
• 58:25
  Speaker 4: We saved it because where, where she was and where they were living, it was going to be put down.
• 58:30
  Speaker 4: So we took it and it was not a was not trained.
• 58:34
  Speaker 4: My dog was trained perfectly.
• 58:36
  Speaker 4: It was my dog.
• 58:38
  Speaker 4: He would lay by me, he would listen to me, he was a really good dog, like I.
• 58:43
  Speaker 4: I like I had been around untrained dogs and when I got finally got our dog, you know we had one that ran and it was.
• 58:53
  Speaker 4: I'm like we need to train a dog once, you know, and it was the the.
• 58:56
  Speaker 4: It took a month when he was a puppy, but it was the best month we've ever invested in a dog.
• 59:04
  Speaker 4: It was intense, it was so whatever.
• 59:05
  Speaker 4: But then for the rest of his life, besides chicken, which he would sell his soul for, you could put a, you could put not that he ever had a shot collar, but I could have put a shot collar, but he would basically risk his whole life for chicken.
• 59:21
  Speaker 4: But other than that, he would just, you know, was just a great, a great dog.
• 59:25
  Speaker 4: And it was funny because sometimes it was OK that he took the chicken.
• 59:30
  Speaker 4: You know what I mean?
• 59:30
  Speaker 4: It was just this thing.
• 59:31
  Speaker 4: But you know, we always would go on on and people we'd either have to take the dog and then our mother, my mom or my mother-in-law wouldn't want the dog there.
• 59:43
  Speaker 4: Then it was what do you do with the dog?
• 59:45
  Speaker 4: And then when the kids, the kids would stay home, they'd watch the dog.
• 59:48
  Speaker 4: But then when the kids grew out of it, it was just like we didn't.
• 59:52
  Speaker 4: We're as elderly dogs, we were like missing things because we stayed home to take care of the dog or we didn't go.
• 59:59
  Speaker 4: So when the dogs were all gone, I told my wife you have to go on a moment's notice and I want to.
• 1:00:09
  Speaker 4: When you go on a moment's notice, I don't want to have to be home, I want to do whatever I want to do.
• 1:00:16
  Speaker 4: Now we have grandkids and all that you know, and they have dogs.
• 1:00:19
  Speaker 4: So I get my share of it.
• 1:00:22
  Speaker 6: But you know if I want like this trip last weekend.
• 1:00:26
  Speaker 4: She had two people due so she couldn't go and I left and while I was gone someone delivered and then I was in Pennsylvania at the the time and it was no big deal because there was no dog.
• 1:00:41
  Speaker 4: But if there was a dog I would have had to stay home, because what would we do if she had to go?
• 1:00:47
  Speaker 5: and the dog the dog just can't be by itself oh, stop.
• 1:00:50
  Speaker 7: Yes, we're talking about you?
• 1:00:52
  Speaker 5: um, so my mctavish uh I I pretty much like.
• 1:00:56
  Speaker 5: The first time I ever left him was when I went to ireland and then he had an accident there.
• 1:01:01
  Speaker 5: He was stepped on and fell on and it's been two and a half years now and his leg is still not better.
• 1:01:06
  Speaker 5: It's been two surgeries 30k later.
• 1:01:08
  Speaker 5: Thank god he has insurance, although it's still expensive of my debt, um, and this week he's getting an orthotic that he's gonna have to whip, but anyway.
• 1:01:17
  Speaker 5: So the reason I got the puppy was because every time I took him to the park after I thought he was better running around with these dogs that are supposed to be either timid or little he'd come home injured and then, like he would, he'd be limping again or not using his legs, and then he would be depressed because I wouldn't, I couldn't take him for a walk and I couldn't take him to the park.
• 1:01:36
  Speaker 5: And then he was like all upset and then he was bothering me, like I was trying to edit, and I was like, dude, I like we already played like for two hours, like, and he was just so depressed I was like, okay, fine, for your birthday I'm getting you a puppy.
• 1:01:47
  Speaker 5: So I called the breeder and I said I need another dog.
• 1:01:50
  Speaker 5: And he, she goes.
• 1:01:51
  Speaker 5: Oh, I've got a litter of your dog's nephew.
• 1:01:53
  Speaker 5: What's?
• 1:01:53
  Speaker 1: your nephew.
• 1:01:54
  Speaker 5: And I was like, great, let's, let's do it.
• 1:01:55
  Speaker 5: And so I I mean, I didn't get the dog for me as much as I did for my dog, and but it's also hard because I I take him everywhere I possibly can.
• 1:02:06
  Speaker 5: And my mom was like, why are you getting another dog?
• 1:02:10
  Speaker 5: How are you going to travel with two dogs?
• 1:02:11
  Speaker 5: I'm like, well, I don't know, that's going to be difficult.
• 1:02:22
  Speaker 5: If it's a road trip, that's one thing, but yeah, flying, that's going to be difficult unless I go with somebody else who can also take a dog.
• 1:02:26
  Speaker 5: And they allow two dogs on the plane.
• 1:02:27
  Speaker 5: But I was like, you know, to not to have to not take them on every trip, versus seeing my dog be so depressed.
• 1:02:32
  Speaker 5: And so you know, like I just Well now, if you leave them with somebody, they have each other still yeah, but but I mean, you know he's a pandemic dog, so and I've worked from home since february of 2020, yeah, so, um, he's, he's like he's he's not, he doesn't get separation anxiety when I leave, although the puppy seems to, which is annoying.
• 1:02:55
  Speaker 5: Um, so we'll see how that goes.
• 1:02:56
  Speaker 5: Uh, I leave the room and he's in his crate.
• 1:02:58
  Speaker 5: He's like going nuts.
• 1:02:58
  Speaker 5: I said, okay, but we were just asleep.
• 1:03:00
  Speaker 5: We've been asleep all night and like, I just tiptoed to the bathroom and you're like freaking out.
• 1:03:04
  Speaker 5: So we'll see how that goes.
• 1:03:06
  Speaker 5: But, uh, but he doesn't get separation anxiety.
• 1:03:10
  Speaker 5: He's a really good dog and all of that.
• 1:03:12
  Speaker 5: But like looking at his little puppy face going, mom, I'm sad you're not, you're not playing with me enough and I've gotten.
• 1:03:20
  Speaker 5: And the other thing is we had another dog living here for a while and he loved having a dog here.
• 1:03:25
  Speaker 5: So I think that kind of compounded um, him being depressed.
• 1:03:31
  Speaker 5: So I was like, well, if I can't travel with them as much as I want, and I was was like and my mom's like, well, you can't take one and not the other, that would be a favoritism.
• 1:03:42
  Speaker 7: And I'm like true I would.
• 1:03:43
  Speaker 4: That doesn't.
• 1:03:44
  Speaker 4: No, no, no, no, no, they're dogs.
• 1:03:47
  Speaker 4: No, you can love them both, but you can have a favorite easily.
• 1:03:50
  Speaker 4: There's no doubt.
• 1:03:52
  Speaker 4: You know what, when dogs misbehave consistently and the other one's good, that's how it becomes my favorite dog.
• 1:04:02
  Speaker 4: And one is like the greatest with people.
• 1:04:04
  Speaker 4: And then the other dog that my daughter would want to eat people.
• 1:04:08
  Speaker 4: It wasn't nice, you know what I mean.
• 1:04:12
  Speaker 4: Someone would come in the house and you'd have to worry that he looked like he was going to bite them and it was a good protection dog.
• 1:04:21
  Speaker 4: But you know, after five years my daughter took him for two more years but then he ended up back at my house again for another year and then she finally in his elder years.
• 1:04:33
  Speaker 4: I said I'm not doing this.
• 1:04:35
  Speaker 4: I already did it with Dexter.
• 1:04:36
  Speaker 4: I said I'm not doing this.
• 1:04:36
  Speaker 4: I already did it with Dexter.
• 1:04:38
  Speaker 4: I said you have to do this.
• 1:04:39
  Speaker 4: You know, I was on board for six years of not having a dog that I really wasn't, you know, because he had been abused so you couldn't train him the same way you could just train a dog, you know, when he was a puppy for one month yeah, you know what I mean that one month you established that his existence could.
• 1:05:02
  Speaker 4: You know he could lose his.
• 1:05:04
  Speaker 4: You know, once you've established that and you became the owner, you didn't have to do you could be the nicest person to him because he respected you.
• 1:05:12
  Speaker 4: You know what, what I mean.
• 1:05:13
  Speaker 5: Yeah, whereas when I was a kid like really young, like five, six my grandparents had a German shepherd.
• 1:05:21
  Speaker 5: Her name was Lainey, she was the sweetest dog ever.
• 1:05:24
  Speaker 5: And you know, when I was like five, I'm learning to read and I read the sign on the door.
• 1:05:29
  Speaker 5: It says beware of dog.
• 1:05:30
  Speaker 5: And I was like what is that supposed to mean?
• 1:05:32
  Speaker 5: And my, my grandma was like well, because you, well, because you know they gotta be beware of the dog because the dog will attack.
• 1:05:37
  Speaker 5: I'm like I just started laughing and she's like, why are you laughing?
• 1:05:41
  Speaker 5: And I said that dog, that dog won't attack.
• 1:05:43
  Speaker 5: She goes.
• 1:05:44
  Speaker 5: Oh honey, it's a German shepherd, she will attack.
• 1:05:46
  Speaker 5: And I was like, yeah, whatever.
• 1:05:48
  Speaker 5: And then I saw the mailman come.
• 1:05:50
  Speaker 5: Oh my god, the dog was a completely different dog and like went into productive, protective mode and like was super loud and like ferocious looking, and I was like I've never seen her like that.
• 1:06:00
  Speaker 5: She goes, no.
• 1:06:01
  Speaker 5: And I was like I, I, I, she goes.
• 1:06:04
  Speaker 5: Well, cause your family, she loves you, she's known you since you were little and she was little.
• 1:06:08
  Speaker 7: She's protecting you from the mailman.
• 1:06:10
  Speaker 5: She's like she's, she's, she's protecting you from the mailman, because the mailman's a stranger and I was, like it just blew my mind my dog could pick people that were not good, even the people that.
• 1:06:25
  Speaker 4: I didn't understand that why he would choose.
• 1:06:29
  Speaker 4: I mean, we had a direct TV guy come and he walked in the house and my dog did nothing.
• 1:06:35
  Speaker 4: Direct TV guy come and he walked in the house and my dog did nothing.
• 1:06:40
  Speaker 4: I have one of my son's friends and he would bark at him.
• 1:06:42
  Speaker 4: Now, this is a good dog, but he was also trained for me.
• 1:06:46
  Speaker 4: When I wanted him to be scary, he would be scary you know what I mean.
• 1:06:51
  Speaker 4: It was just like on command.
• 1:06:53
  Speaker 4: That's how that was it.
• 1:06:54
  Speaker 4: You know, I didn't.
• 1:06:55
  Speaker 4: I've rarely used it, but I'm telling you, if someone came in and through through the the hand signal gesture, I, he, he would, and he didn't know him and it was in the middle of the night and I did that he would attack him.
• 1:07:11
  Speaker 4: I mean, it was just he was trained to be who needs a dad when you have a guard dog.
• 1:07:15
  Speaker 4: Well, but it's also good to have him trained, you know.
• 1:07:19
  Speaker 4: Yeah yeah, there would be times, you know, the kids would drop food and he'd be sitting next to me and he'd look at me and stay there and I'd just snap my finger and he'd go eat it.
• 1:07:27
  Speaker 4: But if I didn't snap?
• 1:07:29
  Speaker 4: My finger.
• 1:07:29
  Speaker 4: He knew not to do it, but it just took that month of training.
• 1:07:33
  Speaker 5: You know to to, you know make him my dog, I taught him don't touch.
• 1:07:38
  Speaker 5: And I don't even have to say don't touch.
• 1:07:41
  Speaker 5: Now, like I like if I drop the food right in front of him, he knows he can eat it.
• 1:07:45
  Speaker 5: If I drop it a foot or more away, he waits and he looks, he like either stands there frozen and just waits for me to say something, or he looks at me like are you going to say it?
• 1:07:56
  Speaker 5: And sometimes I think it's funny because like I'll drop it in front of him and then it bounces, so he's gonna go for it.
• 1:07:59
  Speaker 5: And then he stops because he goes oh, now it's more than a foot away, so now I gotta wait till mom says I can have it.
• 1:08:04
  Speaker 5: And then you know I've got my trigger word, and then he goes for it.
• 1:08:07
  Speaker 5: But, um, you know it took a while to get him to do it.
• 1:08:10
  Speaker 5: But like now, like if I tell him don don't touch, just wait, and he'll just sit there until I say it's good, and then he'll go do whatever it is he wants to do.
• 1:08:20
  Speaker 4: So yeah, training, I digress.
• 1:08:21
  Speaker 5: We should get back to whiskey, but dogs are great too.
• 1:08:23
  Speaker 5: Yeah, they are, there's no doubt, and the reason, one of the reasons I have Scotties is because you know it's the closest you can get to having whiskey as a dog, because it's a Scottish.
• 1:08:34
  Speaker 4: Terrier yes, they have them over there, they do, yeah, Anyways, so you've got your trip now and you've got a lot of stuff planned going into the future, going on to getting on to cable and that type of thing, so, and the evolution is I don't know.
• 1:08:58
  Speaker 4: I'll just ask you this, like kind of like we're getting to the point at the end, but at one point do you think you'll ever be can have 10,000 views on something when you were trying to get a hundred last week, and then all of a sudden you want a hundred thousand views.
• 1:09:22
  Speaker 4: It's just.
• 1:09:24
  Speaker 5: I would like to say I would be satisfied, but with my track record, looking back at my life, I'm they always say I'm a go-getter and I'm just going to keep going and going and going until there's nothing left to go for.
• 1:09:37
  Speaker 5: I mean, uh, some say I'm I may be going too fast with with getting things out on on cable and the different channels and you know doing all these different things.
• 1:09:48
  Speaker 5: But I'm like, well, what if?
• 1:09:51
  Speaker 5: What if I didn't do that, then where?
• 1:09:53
  Speaker 5: Would I be?
• 1:09:54
  Speaker 5: What would?
• 1:09:54
  Speaker 5: you know?
• 1:09:54
  Speaker 5: I'm like didn't do that, then where would I be?
• 1:09:58
  Speaker 5: What would you know?
• 1:09:59
  Speaker 5: I'm like I can't.
• 1:09:59
  Speaker 5: I can't grow it if I don't push to grow it in all the ways possible, right?
• 1:10:01
  Speaker 4: so I don't know well, that's one thing that I.
• 1:10:06
  Speaker 4: That's very difficult, especially when you do lives and you're doing social media.
• 1:10:10
  Speaker 4: A lot of the stuff for me when I'm editing if if it's gone six months, it's old news, you know, like if you didn't get your, if you're still trying to get something out from December that you did that event.
• 1:10:28
  Speaker 4: But at the same time in the real world you know it's new to them and they see it world.
• 1:10:37
  Speaker 4: You know it's new to them and they see it right.
• 1:10:39
  Speaker 4: But it.
• 1:10:39
  Speaker 4: But you know it doesn't matter whether it's two weeks after the event or six months after the event.
• 1:10:42
  Speaker 4: It's you kind of got to just get it out before the event happens again.
• 1:10:46
  Speaker 4: So people know about it, you know, but to me when I'm, you know, at one point it just seems like I'm already on.
• 1:10:54
  Speaker 4: I've already done two other things that are current and captured them, but yet I still have to get out that.
• 1:11:01
  Speaker 4: So that's a hard thing for me, whereas I think someone coming from television or movies, you know, it's kind of like you know the last shot some actor or actress does and it goes into editing.
• 1:11:15
  Speaker 4: It could be into editing, depending on what it is, for a year, two years or six months or it could be a finished completely movies.
• 1:11:24
  Speaker 5: A lot of times they finish the movie and then they put it on a shelf.
• 1:11:28
  Speaker 5: Like there was this movie I can't remember what it was, but it had a dinosaur in it and or without dinosaurs or something.
• 1:11:34
  Speaker 5: And this was a while back.
• 1:11:35
  Speaker 5: But you know, there was that big fad about dinosaurs for a while and then, like there was nothing on dinosaurs and they had made this movie like at the end of the dinosaur bloom right, and then they were like well, it's kind of not happening now and it had like martin short in it or something I mean it was like a.
• 1:11:52
  Speaker 5: It had big people in it and they left it on the shelf for like eight years or something until dinosaurs started coming back and I was like, well, how do you, how do you spend that much money on a movie and just let it sit for eight years?
• 1:12:07
  Speaker 4: because I'm sure they could have at least made back what they've spent on, and then the actors eight years, it's like what happened.
• 1:12:14
  Speaker 4: And then they, then then some cast, some died since then yeah, and then they put it out as if it was released then.
• 1:12:21
  Speaker 4: But it, you know, now they can just put it out on netflix and you're.
• 1:12:25
  Speaker 4: There's so many movies where it's like I don't remember that movie, that movie was not out and it's like from 2013 and you're going he, they did not make that movie, that was not a popular movie.
• 1:12:36
  Speaker 4: I did not see it in 2013.
• 1:12:39
  Speaker 5: I just watched a movie last night on Netflix that I had never heard of and it had Blake Lively and Anna Kendrick in it and they're both pretty popular, and it came out in 2018, and I never heard of it.
• 1:12:52
  Speaker 5: But then I saw clips of it on TikTok and I'm like, oh, what's this?
• 1:12:56
  Speaker 5: So I looked it up like it was coming out on Netflix, but they came out in 2018 and I never heard of it.
• 1:13:02
  Speaker 5: I'm like, how did I go through a pandemic where I, like, watched everything there was to watch?
• 1:13:08
  Speaker 4: I swear, I swear they had it on.
• 1:13:11
  Speaker 4: You know, it was at the end of 2018, and then 2019, whatever, and then they just didn't release it.
• 1:13:23
  Speaker 5: And now they make you feel like somehow you're having some sort of episode.
• 1:13:27
  Speaker 5: Yeah, but I know too, like when I do television, depending on and it happens about scripted and reality where you know sometimes they make episodes called evergreen episodes, where you know you can the way you write the episode for scripted it's.
• 1:13:42
  Speaker 5: You know, most, most episodes are self-contained, but there's usually a little piece that's like bringing it to the next thing, to the next thing, like, for example, friends, like they always had their own comedies, like the thanksgiving things and all these everything was tied up in one episode, but there was always the overall arc of like, oh, what's happening with russ and rachel, what's happening with chandler and monica?
• 1:14:01
  Speaker 5: and there was always like a little bit to to bring it along.
• 1:14:03
  Speaker 5: But every once in a while there'd be an episode that didn't really talk about anybody's relationships or whatever, and that that is called an evergreen and they can, they can put it in whenever they want.
• 1:14:15
  Speaker 5: And it happens a lot in like.
• 1:14:19
  Speaker 5: When I worked at TMZ, when they first came out Like we had to make these evergreen episodes, I said how are we going to make evergreen episodes on stuff that's TMZ?
• 1:14:26
  Speaker 5: Tmz stuff is like in the now news Like.
• 1:14:29
  Speaker 5: I was like how am I going to do that?
• 1:14:31
  Speaker 5: And they would kind of do like more like recap stories of it and we have two or three of them because it did go.
• 1:14:38
  Speaker 5: It was a, it was a weekly day, it was a daily show, and so we would try to have two or three of them on hand to like cover for, you know, christmas and Thanksgiving.
• 1:14:46
  Speaker 5: So we could actually like take days off and then so.
• 1:14:51
  Speaker 5: And then I did more reality shows and usually depend, I mean, depending on what kind it is.
• 1:14:55
  Speaker 5: If it's a competition show or a dating show, then they don't really have those, but like, if you're doing like a travel show or something, then they'll.
• 1:15:04
  Speaker 5: You know, you can say okay, well, we went to this place and that place but like, oh, we just we're going to do this place and now that we're shooting it, we have to air that first, because this person's coming out with a movie, so we have to promote the.
• 1:15:15
  Speaker 5: So, like I'm always in that mindset when I'm doing stuff like that's like we were talking off camera about about Becky's book and how we both had the book and the PR, people reached out and said, hey, we want you to talk about this book and I, you know, at first I was like, ok, well, put it later, whatever.
• 1:15:31
  Speaker 5: And then I found out, oh no, this is actually coming out in two weeks and I'm about to do three episodes in Washington.
• 1:15:41
  Speaker 5: So I literally pushed all three of my Washingtons for, you know, by a week so that I could put Becky in first because I was able to talk about, like her, there was a lot of the stuff in right.
• 1:15:54
  Speaker 4: it was a table, was a table setter, it was in my episode.
• 1:15:56
  Speaker 5: Yeah, so I was like okay, so I move things around like that you know, and that's you know for my television background.
• 1:16:02
  Speaker 5: Um, so I try to get you know, I try to get, I try to align if I'm, if I'm highlighting somebody that's got something coming out, either a release or a whiskey, if they've got a new dram or something you know, I always try to align that with when it's being released.
• 1:16:21
  Speaker 5: If I'm, you know, if I'm able to interview them, well, what's really?
• 1:16:24
  Speaker 4: hard is that I'm getting so much whiskey from people that it gets that people get in line and when I have a lot of guests, you know.
• 1:16:33
  Speaker 4: So then some of the releases and I get the whiskey like, for instance, that it's already sold out or it's, you know, their whiskey can you know, be the hot thing, so I stopped trying to do so much of the the newest releases.
• 1:16:49
  Speaker 4: I try and focus on the some of the more exquisite releases, but you know I don't, you know, you know I could do a million podcasts just on, uh, elijah craig barrel proof releases.
• 1:17:02
  Speaker 4: I mean they release three a year and in the way that the time moves, it would be like you're always doing elijah craig barrel yeah, no, I mean I'm talking more like when you have a brand new distillery and their first release is out, or if you have right right um, a distiller that just moved to a different distillery and his, you know, the first stuff that he did is now.
• 1:17:23
  Speaker 5: You know, I try to make it something that's not.
• 1:17:25
  Speaker 5: Um, you know another like I would love to do nick offerman with lagaboolin right now.
• 1:17:33
  Speaker 5: But it's the fourth one, so if I had done, him for the first one, then I wouldn't do him again and again, and again.
• 1:17:39
  Speaker 5: But I haven't done him, I haven't done Nick.
• 1:17:42
  Speaker 5: So I think if I can get Nick, then great, I'll get Nick and we'll talk about it.
• 1:17:47
  Speaker 5: But I'm not going to call him up every time he has an expression out, just because he's Nick Offerman, you know what.
• 1:17:52
  Speaker 4: I mean yeah, nick Offerman, you know what I mean?
• 1:17:54
  Speaker 5: Yeah, so it's the whole.
• 1:17:55
  Speaker 4: Yeah, well, the only people that like, uh, Greg Schneider is such a good supporter so he half the time just jumps on podcasts, like he's like, send me the link so he can correct me or whatever.
• 1:18:08
  Speaker 4: So I'll do that.
• 1:18:09
  Speaker 4: But also, um, you know, the spirit of French lick is our sponsor, so is our sponsor so anybody who sponsors us.
• 1:18:19
  Speaker 4: Rosewood Bourbon.
• 1:18:20
  Speaker 4: Now, with Jason Giles, I try and have them on at least three times a year because they're the sponsor, so it just makes sense to give them a little bit more airtime than everybody else.
• 1:18:28
  Speaker 4: And.
• 1:18:29
  Speaker 4: I take them on on sponsors, knowing I like their whiskey.
• 1:18:32
  Speaker 4: I don't take on sponsors that I don't.
• 1:18:36
  Speaker 4: I wouldn't, I would never do that I don't.
• 1:18:38
  Speaker 4: It's not just about money, you know, that type of thing I would.
• 1:18:42
  Speaker 4: I would have to enjoy their whiskey to do that, so it's not hard to have them on because you're talking about something that you like.
• 1:18:50
  Speaker 4: So those are the kinds of things.
• 1:18:51
  Speaker 4: So, all right, I mean it was a good night and I enjoyed you know.
• 1:18:58
  Speaker 4: All right, I mean it was a good night and I enjoyed this.
• 1:19:00
  Speaker 4: Anything else you want to add to promote yourself?
• 1:19:04
  Speaker 5: You know anybody who hasn't gosh I turned red from my one little drown there Anybody who hasn't seen the show yet?
• 1:19:10
  Speaker 5: Barrowwormchroniclescom?
• 1:19:10
  Speaker 5: We're on YouTube.
• 1:19:12
  Speaker 5: We're on Spotify, zencasteraster, um, google.
• 1:19:17
  Speaker 5: You know all the, all the places apple, amazon overcast, like all the places.
• 1:19:22
  Speaker 5: Um, if you want to watch us, uh, you can go to our website, you can go to youtube, uh, you can go to zencaster or spotify, and then soon you can see us on um cable.
• 1:19:31
  Speaker 5: If you are in the big south region, which which I believe is basically east of Texas and south Virginia and south minus North Carolina and Florida, for some reason, I don't know why those two aren't considered.
• 1:19:47
  Speaker 5: But anyway, if you have Comcast in those in those areas, take a look on Galaxy Global TV.
• 1:19:54
  Speaker 5: We're a video on demand also, so you can see us there and we're going to have a good time.
• 1:19:59
  Speaker 5: And the Cocktail Viewer podcast, the other one that I do that one is currently up on the Galaxy Global.
• 1:20:05
  Speaker 5: Yeah, that's it.
• 1:20:08
  Speaker 5: And then join me this September in Ireland.
• 1:20:12
  Speaker 5: We've got 16 seats left.
• 1:20:14
  Speaker 4: Come on board All right.
• 1:20:14
  Speaker 5: We've got 16 seats left.
• 1:20:16
  Speaker 4: Come on board.
• 1:20:17
  Speaker 4: All right, I would strongly.
• 1:20:18
  Speaker 4: If you want to get to Ireland, I would strongly suggest going with Carrie.
• 1:20:22
  Speaker 4: She has connections, she's been there, she knows whiskey, especially Irish and scotch Right.
• 1:20:32
  Speaker 5: That is my blood.
• 1:20:34
  Speaker 4: Definitely All right, everybody.
• 1:20:37
  Speaker 4: So that is my blood.
• 1:20:37
  Speaker 4: Yeah, definitely so.
• 1:20:37
  Speaker 4: All right everybody.
• 1:20:38
  Speaker 4: Um, I'm tiny of the scotchy bourbon boys wwwscotchybourbonboyscom for all things scotchy bourbon boys.
• 1:20:43
  Speaker 4: Uh, check us out on, uh, instagram, youtube, facebook and x.
• 1:20:50
  Speaker 4: And then also we are on the major podcast formats Apple, spotify, iheart.
• 1:20:57
  Speaker 5: All the ones I said Yep.
• 1:20:59
  Speaker 4: Yep, but we're not on Comcast, so there you go.
• 1:21:03
  Speaker 4: You got us there Right.
• 1:21:05
  Speaker 4: Good talk, Remember good bourbon.
• 1:21:10
  Speaker 4: Good whiskey equals good times and good friends.
• 1:21:14
  Speaker 4: Don't drink and drive.
• 1:21:14
  Speaker 4: Whiskey equals good times and good friends.
• 1:21:15
  Speaker 4: Don't drink and drive.
• 1:21:17
  Speaker 4: Make sure you drink responsibly and live your life dangerously.
• 1:21:22
  Speaker 4: Little Stevo will take us out.
• 1:21:28
  Speaker 5: Thank you so much.
• 1:21:29
  Speaker 5: Uh-oh, or maybe you won't you will.
• 1:21:42
  Speaker 3: I just didn't know how to double click.
• 1:21:44
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 1:21:47
  Speaker 3: Oh, don't ask why.
• 1:21:49
  Speaker 3: Oh don't ask why.
• 1:21:52
  Speaker 3: Show me the way to the next whiskey bar, oh don't ask why.
• 1:21:55
  Speaker 3: Show me the way to the next whiskey bar, oh don't ask why.
• 1:22:00
  Speaker 3: Oh, don't ask why.
• 1:22:03
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 1:22:11
  Speaker 3: I tell you we must die, I tell you.
• 1:22:16
  Speaker 3: I tell you, I tell you we must die.