Latest / The Scotchy Bourbon Boys / Exploring the Captivating World of Backbone Bourbon with Co-Owner Nolan Smith

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Exploring the Captivating World of Backbone Bourbon with Co-Owner Nolan Smith · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Hey Scotchy Bourbon boys, This is Tiny, to tell you about the new Dant Crossing.
• 1:03
  Speaker 2: Dant Crossing is a one-of-a-kind destination to make lasting memories with family and friends.
• 1:09
  Speaker 3: The pastoral campus is secret by logs, still distorted where you can enjoy their truly outstanding Monks Road spirit.
• 1:16
  Speaker 1: Enjoy world-class entertainment at their outdoor amphitheater, the Amp.
• 1:20
  Speaker 1: Stay overnight at one of their unique lodging options, host an unforgettable experience at their 18,000 square foot wedding and events venue, and enjoy acres of wooded walking trails and a 12-acre fishing lake.
• 1:34
  Speaker 1: More attractions will open soon at Dant Crossing, including a fully functional private train depot and farm-to-table restaurant.
• 1:42
  Speaker 1: For more information, go to wwwdantcrossingcom.
• 1:47
  Speaker 1: Alright, welcome back to another podcast of the Scotchy Bourbon boys.
• 3:05
  Speaker 1: Tonight we have a really awesome episode, but I'd like to thank Kenny Fuller of the Lucca Mariano All-Americana Band and for the theme song.
• 3:17
  Speaker 1: But tonight we have Backbone Bourbon.
• 3:22
  Speaker 1: We have Nolan Smith Right here.
• 3:28
  Speaker 1: Do you want to introduce yourself, nolan?
• 3:30
  Speaker 4: Sure Nolan Smith from Backbone.
• 3:33
  Speaker 1: From Backbone.
• 3:34
  Speaker 1: So what is your official title?
• 3:36
  Speaker 1: Co-owner, I mean I was trying to just Yep.
• 3:39
  Speaker 1: Okay, so also we've got Whiskey on.
• 3:44
  Speaker 1: We pulled him in from what would you say.
• 3:47
  Speaker 1: He's been kind of showing his face a little bit over the little bit of time when we would be in some real He's been injured but yeah, he's been having one heck of a time, but he's joining us for the podcast.
• 4:01
  Speaker 1: And then we also have Come on, jeff, you can say it.
• 4:04
  Speaker 2: I got sent down to the DL.
• 4:05
  Speaker 2: Yeah, exactly.
• 4:09
  Speaker 1: But you're almost back.
• 4:10
  Speaker 1: You're getting ready to full swing.
• 4:13
  Speaker 1: At least you got the defense.
• 4:14
  Speaker 1: Right now I'm preparing to come back again.
• 4:18
  Speaker 1: Yep, all right, and then we have CT here.
• 4:22
  Speaker 1: Ct, i got to give you credit.
• 4:24
  Speaker 1: You set this podcast up, so tonight you are going to take the helm somewhat.
• 4:30
  Speaker 1: I'm going to step back a little bit and let you work us through the questions and everything.
• 4:36
  Speaker 1: We've got Nolan sent up the samples to you and then you got them.
• 4:43
  Speaker 1: We got them distributed to us and everything, but at the same time you did the pick and I want you to take it from there.
• 4:52
  Speaker 1: But real quick, we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom.
• 5:00
  Speaker 1: Check it out for all Scotchy Bourbon Boys things.
• 5:03
  Speaker 1: We got Glen Caron's T-shirts and Scotchy Bourbon Balls and then also follow us on all the major social media Facebook, instagram, youtube and Twitter and then also listen on all the major podcast formats.
• 5:17
  Speaker 1: But remember, like, listen, subscribe and leave good feedback.
• 5:22
  Speaker 1: And here you go, ct.
• 5:25
  Speaker 5: Hey, thanks, thanks, tiny, But first and foremost, thank you, nolan, for taking the time.
• 5:30
  Speaker 5: We've been planning this for quite a while, so thank you for taking the time tonight to talk to us.
• 5:37
  Speaker 5: I appreciate it, And so I met you.
• 5:41
  Speaker 5: It's been what?
• 5:43
  Speaker 5: almost three months ago, when we were on a barrel pick with you, which, ironically, that barrel pick is just getting ready to come out here shortly, which is kind of ironic, the timing of it.
• 5:54
  Speaker 5: But you know, I think the big thing I want is for you to tell people about Backbone, because in Ohio we don't.
• 6:04
  Speaker 5: It's not.
• 6:04
  Speaker 5: You're not going to go in the store and see this sitting in a giant eagle or a kroger.
• 6:09
  Speaker 5: Tell us about what your brand is, what you brought, how long you've been, tell us all about it, Right?
• 6:19
  Speaker 4: So I'm sorry we're not in Ohio and it's Ohio's laws are pretty tough and we're working on getting in there on our own terms, or more on our own terms.
• 6:29
  Speaker 4: But you know the thing about Bourbon.
• 6:32
  Speaker 4: You know Bourbon is culture right, and I can tell you, i've been all over this country selling bourbon and there's nothing like Midwest you know Kentucky, tennessee, which they don't consider themselves part of Midwest but there's a culture to the strength, you know, and the culture the middle of that universe is in this part of the world.
• 6:54
  Speaker 4: There's a several hundred mile radius and Ohio is right, smack dab in the middle of it.
• 7:00
  Speaker 4: So you know, backbone started.
• 7:05
  Speaker 4: Our first product came out in 2010.
• 7:07
  Speaker 4: We were able to benefit from the thousands and thousands of barrels that were down at MGP that were cheap, and we started the Backbone Uncut, which you have on your left there, as a private label for our distribution business in Indiana.
• 7:26
  Speaker 4: That's it.
• 7:26
  Speaker 4: That's it.
• 7:27
  Speaker 4: We went down and met with.
• 7:29
  Speaker 4: Actually, i emailed over there and I got a one sentence bad grandma answer back Yes, we can sell you at some barrels.
• 7:40
  Speaker 4: So we went down and bought some barrels and we bought that out in 2010.
• 7:46
  Speaker 4: We did Bone Snapper Rye in 2011.
• 7:49
  Speaker 4: Central to those two products was high proof.
• 7:54
  Speaker 4: I mean, that was I think at the time in 2010,.
• 8:01
  Speaker 4: It just wasn't a lot of high proof stuff out there because it was maybe an ongoing small batch, that relatively small batch but there was nothing small batch that was barrel strength And Backbone.
• 8:16
  Speaker 4: Uncut has really stayed the same for 13 years.
• 8:19
  Speaker 4: It's 10 barrels at a time.
• 8:21
  Speaker 4: We use minimal filtration.
• 8:24
  Speaker 4: Whatever comes out of those barrels, that's the proof.
• 8:27
  Speaker 4: In the early days we didn't, but nowadays we probably go through about 20, 25 barrels to come up with each batch of Uncut.
• 8:37
  Speaker 4: So we're a hot proof company.
• 8:41
  Speaker 4: We got an early.
• 8:42
  Speaker 4: We've had to bobbin weave a lot.
• 8:49
  Speaker 4: I think we've been a really good custodian of someone else's whiskey MGP.
• 9:02
  Speaker 4: Well, we didn't start with MGP.
• 9:04
  Speaker 4: We started with a company called LDI and then it became MGP in 2012, i think.
• 9:09
  Speaker 4: But we had the hottest time selling MGP.
• 9:12
  Speaker 4: We were very transparent from the very beginning.
• 9:15
  Speaker 4: We let people know it was distilled in Lawrenceburg.
• 9:19
  Speaker 4: If we could have said MGP, we probably would have, but the laws kind of kept us to a city and state.
• 9:25
  Speaker 4: We didn't want to hide anything.
• 9:28
  Speaker 4: We thought the whiskey was great and we weren't ashamed to sell it If someone didn't agree with us.
• 9:33
  Speaker 4: Then we had something to talk about.
• 9:34
  Speaker 4: So I think what Backbone is?
• 9:41
  Speaker 4: probably in three different versions of companies over the last year.
• 9:47
  Speaker 4: We really separated out in 2014.
• 9:50
  Speaker 4: We raised capital, bought a bunch of barrels in 2014, separated the company, but we've probably been two or three different companies in the eight years that we've been in business.
• 10:05
  Speaker 4: Why don't I stop it there and I'll let you see if there's anything interesting?
• 10:12
  Speaker 4: I just said.
• 10:12
  Speaker 4: If not, i'll keep going.
• 10:15
  Speaker 1: Well, you mentioned bobbing and weaving.
• 10:18
  Speaker 1: I mean you were bobbing and weaving and then the boom started hitting and then you go through the pandemic And then, coming out of the pandemic, i mean what you started then.
• 10:35
  Speaker 1: I mean I remember in 2000, i think it was early 2019, seeing a program that MGP actually would bring people in and you'd go in a room and you could make your own personal brand of whiskey.
• 10:54
  Speaker 1: They would let you pick from barrels, they'd let you blend to whatever you wanted to do and then they'd sell it.
• 11:01
  Speaker 1: So like if you wanted to do a special brand of whiskey for a wedding or you wanted just to do a brand that you I mean that's what it was.
• 11:11
  Speaker 1: That's how, what it opened they were.
• 11:13
  Speaker 1: Then, when it started really catching on, how many brands now were buying the MGP and that had to make.
• 11:24
  Speaker 1: if I'm not mistaken, that just made the barrels become more and more expensive, because when you started there were thousands of barrels to choose from And as that got sold up, i mean, i think they even got to the point where they didn't have that much aged whiskey left.
• 11:43
  Speaker 4: And I think they're kind of at that point.
• 11:45
  Speaker 4: Again, the direction I hear is that they're trying to build up the aged barrel business.
• 11:51
  Speaker 4: I think they see it as a viable model because but I think before the merger with Luxco, i think they just want to sell barrels and they have their own brands and I think there was always barrels that were set aside for those brands.
• 12:13
  Speaker 4: But if it wasn't set aside for their own stuff, i think it was just open market.
• 12:18
  Speaker 4: You go in there with $2 million and buy whatever you wanted.
• 12:21
  Speaker 4: That's my opinion.
• 12:24
  Speaker 4: I'm not sure that that.
• 12:26
  Speaker 4: I don't know if that's 100% true.
• 12:27
  Speaker 4: I see a lot more deliberate behavior now.
• 12:33
  Speaker 4: I think the Luxco thing is big.
• 12:36
  Speaker 4: I see a lot more Luxco influence than I thought It's a merger.
• 12:48
  Speaker 4: But I think the reason for Bob and weaving is that we sell someone else's whiskey And the first version of Backbone was.
• 12:59
  Speaker 4: We just thought that big proof was really pretty unique.
• 13:03
  Speaker 4: I'll tell you when we really got going in 2014, we started to point distributors in other states, we just thought the bourbon boom would take care of us.
• 13:13
  Speaker 4: We had our flag open for business and we just thought it would be great.
• 13:18
  Speaker 4: And it wasn't.
• 13:18
  Speaker 4: We had a great label.
• 13:21
  Speaker 4: We had pretty good tasting whiskey, but we were like, wow, this is a lot different from what we thought.
• 13:29
  Speaker 4: We had to actually go out and sell it, and of course we did.
• 13:32
  Speaker 4: We were so dumb.
• 13:33
  Speaker 4: It's so competitive.
• 13:36
  Speaker 4: It's more competitive now, but back in 2014, it was very competitive.
• 13:40
  Speaker 4: So we kind of bummed it along and we were able to find some older whiskey and that helped us a little bit.
• 13:48
  Speaker 4: But we really struggled the first three or four years.
• 13:54
  Speaker 4: A turning point for us was the single barrel business And I would say that that started in about 2018.
• 14:00
  Speaker 4: And for me that was kind of a seminal moment in our business because I really kind of saw the future of what we could do.
• 14:10
  Speaker 4: We got into the single barrel business.
• 14:13
  Speaker 4: I remember we've always had older barrels.
• 14:18
  Speaker 4: I mean, that's one of the things about getting in to 2010.
• 14:21
  Speaker 4: We've always been able to bottle and sell older barrels.
• 14:25
  Speaker 4: But I remember going to a customer and going I've got four barrel samples.
• 14:33
  Speaker 4: They were all from the same barrel date They're 60 years old.
• 14:36
  Speaker 4: Which one do you want?
• 14:37
  Speaker 4: And the guy went through them and went these are like the three.
• 14:40
  Speaker 4: These are like pretty much the same And the one's a little different.
• 14:44
  Speaker 4: I think I'll take that one.
• 14:45
  Speaker 4: So it kind of made me think we've got to really do something different to make our stuff.
• 14:52
  Speaker 4: We've got to have some variety, and so that's where the finishing stuff came in, and so I just started to buy every single different finishing barrel.
• 15:01
  Speaker 4: I could find Traditional we all know what those are Sherry Port but then non-traditional I get my hands on something weird and wonderful sounding I'd buy it And really the flavors.
• 16:05
  Speaker 4: Having gone through all those different finishing barrels, we started to find different flavors that weren't necessarily directly from MGP.
• 16:16
  Speaker 4: Those flavors gave us ideas on what if we did that and that and that together.
• 16:26
  Speaker 4: So that's kind of where we're at right now.
• 16:30
  Speaker 4: We really are a company that likes to blend.
• 16:34
  Speaker 4: We feel like we're more of a restaurant where, you know, let's say, i'm a chef and I'm using the base ingredients to elevate.
• 16:43
  Speaker 4: I'm elevating the base ingredients to create something complex and compound, and the forge and the big bash which Chris has those are really good examples of what we're doing.
• 16:56
  Speaker 5: So let me stop there that you guys talk, because Let's let's, instead of talk, let's taste, so let's talk it.
• 17:04
  Speaker 5: So you've got the forge in front of you, jeff.
• 17:08
  Speaker 5: So let's.
• 17:09
  Speaker 5: and Carl, you have the forge.
• 17:11
  Speaker 5: Yes, he does the forge.
• 17:13
  Speaker 1: Yeah, you do.
• 17:14
  Speaker 1: That's the big button.
• 17:18
  Speaker 5: Let's start with that one and kind of go through this one, and then we'll kind of move on and talk in between.
• 17:24
  Speaker 1: Well, the interesting part.
• 17:25
  Speaker 2: I'm going old school brother.
• 17:26
  Speaker 2: Look at that right there.
• 17:27
  Speaker 2: That's a pocket.
• 17:29
  Speaker 2: That's a pocket size.
• 17:30
  Speaker 2: Yeah, you know what this is.
• 17:32
  Speaker 2: This is a good morning at work.
• 17:33
  Speaker 2: That's what size?
• 17:34
  Speaker 2: Yeah, that's it, that's it.
• 17:38
  Speaker 1: I mean reading about it and how unique it is and how much you know you've the as a blend and then also having a little bit sipping, a little bit, i think.
• 17:53
  Speaker 1: You know the rules of whiskey and bourbon kind of hold back And I think we're going to evolve into the fact that you're going to be able to blend a rye of bourbon You use the.
• 18:10
  Speaker 1: So the reason why this is still backbone bourbon the forge is because even though you put the 95 five rye in there, you also put enough of the 99 1% corn and that still had your final total above 50% corn And that's why it can still be a bourbon, correct.
• 18:31
  Speaker 1: But that's very unique in what that's a really great interpretation of the rules.
• 18:35
  Speaker 1: I mean, i really was intrigued by that.
• 18:38
  Speaker 1: I mean, you know, i had to think about it to you know, to you know how the rule works to be bourbon.
• 18:45
  Speaker 1: But then also I'm excited because you know, some places are just there, they're mixing in single, single months with you know, and what did Johnny Walker do for how many years?
• 18:58
  Speaker 1: I mean, that's what they did in Scotch.
• 18:59
  Speaker 1: There's so many things we haven't done with American whiskey.
• 19:03
  Speaker 1: that has been done for hundreds of years over in, you know, scotland, england and everywhere over there.
• 19:09
  Speaker 1: but it's it makes it exciting, because I think that's the reason why this bourbon boom and this whiskey boom is going forward is because they've got you.
• 19:20
  Speaker 1: They brought you in with bourbon and it all went well, but now they're expanding out with so much more right And you're doing a job.
• 19:29
  Speaker 4: Yeah.
• 19:29
  Speaker 4: So, jeff, so you know, i mean some people could say, oh, you're blending And that's kind of an age old tradition.
• 19:36
  Speaker 4: Yeah, i think that's true, But what?
• 19:39
  Speaker 4: and if you had to ask me where is the front line of the next step or the next step, that is now.
• 19:47
  Speaker 4: It's a word that I call innovation, and you know, blending is one thing, innovation is another step And there's a, there's something behind blending And I can talk more about it.
• 20:02
  Speaker 4: But we do a lot of rebarreling and backbone A ton.
• 20:08
  Speaker 4: Some of our most popular single barrels are just straight bourbon that's being dumped and then put in another barrel, a special finishing barrel, not finished, just a, just another good quality new oak, number three, jaw, depending on what it is, and that's we're creating our own flavors And then we're blending.
• 20:31
  Speaker 4: That's kind of what I what I mean by innovation.
• 20:34
  Speaker 4: We, we creating what goes into the blend, whereas, you know, blending is, i see it, as more of a passive thing.
• 20:41
  Speaker 1: So I do you do any blends and then put that blend back into a new chart oak barrel?
• 20:49
  Speaker 1: I mean, have you done it where you've mixed it and then finish?
• 20:52
  Speaker 4: Oh my gosh, oh my God, you went there, you went there.
• 20:55
  Speaker 4: So I don't want to get too technical, right, but we definitely have an experimental lab backbone and most of it works out.
• 21:07
  Speaker 4: Some of it doesn't work out, but, chris, i just sent you an email.
• 21:12
  Speaker 4: I know you don't have your laptop in front of you, right, but so this product, i'm going to put it up on the screen here like this Oh, yeah, you don't have it.
• 21:25
  Speaker 4: And I we have.
• 21:27
  Speaker 4: This is a very allocated product which was probably already ascended, but I have no problem sending it to you.
• 21:32
  Speaker 4: But so it's an anniversary edition.
• 21:34
  Speaker 4: It's been out since 2020.
• 21:36
  Speaker 4: It just got three points of whiskey advocate And I don't remember a purely MGP product getting 93 points of whiskey advocate.
• 21:49
  Speaker 4: I think the average whiskey drinker does really know about whiskey advocate.
• 21:52
  Speaker 4: No one cares about it.
• 21:53
  Speaker 4: But if you're in the industry you care about it.
• 21:56
  Speaker 4: So if that you know, i don't know that that means anything But so.
• 22:02
  Speaker 4: But it's, and they do have the fancy language and they do have the.
• 22:06
  Speaker 4: It's got the creme brulee and all that stuff And that's fine.
• 22:10
  Speaker 4: But it's still the thing about getting rated at whiskey advocate is that they get hundreds and hundreds of requests to be reviewed every edition.
• 22:21
  Speaker 4: I think they have six editions every year, so just to get reviewed is kind of a big deal.
• 22:26
  Speaker 4: Decade down was 93 was a, was a top rated by them, with two others in the summer edition.
• 22:37
  Speaker 4: So the reason I'm saying that is that I've it's a blend of really good straight bourbon.
• 22:43
  Speaker 4: It's six, seven year old MGP and then it's, and then it's MGP bourbon, finished in all the rust.
• 22:50
  Speaker 4: So Sherry barrels for more than a year And we do.
• 22:55
  Speaker 4: It's about a 25%.
• 22:56
  Speaker 4: All the rust, so shit bourbon, 75%, straight bourbon, and it just gives it a little twist.
• 23:02
  Speaker 4: You still get it's a.
• 23:03
  Speaker 4: Still, it's a great bourbon.
• 23:04
  Speaker 4: You're not going to think it's not a bourbon, but there's an accent there.
• 23:08
  Speaker 4: That's really cool.
• 23:10
  Speaker 4: This last batch, the 2022, we actually double barreled some Sherry's and we actually went down.
• 23:17
  Speaker 4: We didn't we use less than 25%, we actually use 15%.
• 23:21
  Speaker 4: We got this bourbon and Sherry so bitter that if you tasted out of the double Sherry, you would have gone.
• 23:28
  Speaker 4: This is crazy.
• 23:29
  Speaker 4: This is nuts.
• 23:30
  Speaker 4: This is never sell, but when you put that with great bourbon, it just sort of gave it something different and cool, and so That's innovation for me, that that, that if you can do things like double barreling Sherry, that's what I'm talking about.
• 23:50
  Speaker 4: That's what we kind of are working our butts off at backbone to what, what, what can we do?
• 23:54
  Speaker 4: that's different.
• 23:55
  Speaker 4: What can we do that?
• 23:56
  Speaker 4: how can we create and how can we use our basic ingredients to create something different that can be blended in and and and be a cool product?
• 24:04
  Speaker 4: So I don't know.
• 24:06
  Speaker 4: That's the long one way of saying yes.
• 24:09
  Speaker 5: Yes, Nolan, where?
• 24:11
  Speaker 5: where are you doing your blending at where?
• 24:13
  Speaker 5: where is home for backbone?
• 24:17
  Speaker 4: in inapolis, indiana.
• 24:18
  Speaker 4: Ok yeah, we and we do.
• 24:22
  Speaker 4: Most of the stuff that we do is in our office.
• 24:27
  Speaker 5: We pull out samples from eighth day and talk about a little bit, because I don't think people realize what that is, because I did not until Yeah, so that's how that's our second source.
• 24:40
  Speaker 4: We, we, we got on with them about three and a half years ago.
• 24:43
  Speaker 4: We, we will start using the whiskey in about a year or so.
• 24:50
  Speaker 4: Everything they make is pot still.
• 24:53
  Speaker 4: So it's really, it's really handcrafted.
• 24:57
  Speaker 4: The whiskey is really high quality.
• 25:00
  Speaker 4: In fact it's so good that I've that.
• 25:02
  Speaker 4: I've asked the owner, matt, to do a little less quality and it's going to sound really nuts, and what I mean by that is that, you know, in a distillation there's a head, is a heart and tail.
• 25:17
  Speaker 4: I want his heart to be a little bit longer And so we mainly use the tails.
• 25:23
  Speaker 4: We can use a little bit of the heads, but but, but for me, if I have really great soft bourbon, it's great, but if I want to balance it out with something, it's, i need something else.
• 25:36
  Speaker 4: A very inexpensive bourbon barrel not not long aged or not long air dried provides a great astringency, and MGP has these barrels.
• 25:50
  Speaker 4: There are some barrels that have more of this than others.
• 25:52
  Speaker 4: We look for those barrels and we put them aside because they can be really important and balancing out the flavor.
• 25:58
  Speaker 4: Everyone loves to eat dessert, but they can't eat two bowls.
• 26:01
  Speaker 4: They want a balancing flavor.
• 26:03
  Speaker 4: You know they want some, they want their richness, but they want that astringency.
• 26:07
  Speaker 4: And so the great thing about a day is the whiskies are phenomenal and that Matt and I have a great relationship where I can really influence what they make for us.
• 26:20
  Speaker 4: We will, we will have our own mashable by the end of the year.
• 26:26
  Speaker 4: So, and he and I are talking about separating the identities of the company.
• 26:29
  Speaker 4: You know he's, he's a rock star, he's he's going to be in Indianapolis, he is the best distiller, i think.
• 26:38
  Speaker 4: But we thinking about the future and and then our whiskeys need to taste different.
• 26:43
  Speaker 4: So I plan to use his whiskey with MGP and I'm going to blend the both of them, and That should give me a different identity.
• 26:54
  Speaker 4: That should give me a unique identity.
• 26:55
  Speaker 4: Yeah, if even more so than kind of what we.
• 26:59
  Speaker 4: If I can do it with just MGP, if I can create my own identity with just that, i can definitely do it when with two different sources of whiskey.
• 27:05
  Speaker 1: So well at MGP, don't.
• 27:07
  Speaker 1: Are you contract distilling with them?
• 27:10
  Speaker 1: Are you just purchasing?
• 27:11
  Speaker 1: you're purchasing barrels, which right?
• 27:15
  Speaker 1: and then now you're technically with, you know, with the new.
• 27:20
  Speaker 1: What was the name of the place?
• 27:22
  Speaker 1: It's a it day.
• 27:24
  Speaker 1: You're basically he's contract distilling for you.
• 27:27
  Speaker 1: He's right doing your mash bills.
• 27:29
  Speaker 1: He's running it on the pot still.
• 27:31
  Speaker 1: So then, contract distilling is one thing and purchasing barrels another, but then when you start blending them, that is something that is unique because you're taking two distilleries, one one you've got exactly, they're making exactly what you want, and then you're blending it with what you can get and That's that you're.
• 27:52
  Speaker 1: You definitely are getting into The way my mind works.
• 27:56
  Speaker 1: It's just like there's so much that can happen, and even what We talked with Alan Bishop at the spirit of French like, and he loves it still, but he also loves to uncover stuff that was being done pre prohibition, that was just Buried, and he's, you know he doesn't.
• 28:17
  Speaker 1: He doesn't stick to it doesn't have to just be whiskey, it can be Randy, it can be absolutely everything and you know, i mean, i didn't know until like last, last year about this time, that there's an.
• 28:31
  Speaker 1: You know, you see how people ferment, they all you know.
• 28:34
  Speaker 1: They have the fermenting tanks.
• 28:36
  Speaker 1: It takes a couple days, some people go out seven days.
• 28:38
  Speaker 1: But there's a thing called natural fermentation Where you just basically don't add the yeast, you throw it outside, you let it ferment and in about a month it catches.
• 28:48
  Speaker 1: I mean, you just, there's so much that can be done For how things are, you know how things are distilled, and it's such you seem to be diving into that technical aspect.
• 29:00
  Speaker 4: I'll give you one more thing with why I'm so excited about eight days that met and I.
• 29:04
  Speaker 4: We change up a few things in our and our distillation.
• 29:07
  Speaker 4: We, we change the entry proof, so we go from 108 to 120.
• 29:12
  Speaker 4: We change up the, the char, the toast, the barrel, so we do.
• 29:17
  Speaker 4: You know, i gotta tell you, heavy toast, low char.
• 29:19
  Speaker 4: It's a fascinating concept.
• 29:23
  Speaker 4: It's a really fascinating concept.
• 29:25
  Speaker 4: I'm pretty sure that at MgP, most of it, i don't think there's any toast, i think it's just a number three char, but you put a big toast on that and you do a little char.
• 29:34
  Speaker 4: Oh, my god, you got a game changer.
• 29:37
  Speaker 4: So There's variability in the pot.
• 29:40
  Speaker 4: Still, i mean you can do the same thing same barrels, same entry proof.
• 29:42
  Speaker 4: You'll get difference because it's just it's a much more.
• 29:47
  Speaker 4: It's like it's like having an industrial kitchen versus you know It's cooking at home.
• 29:52
  Speaker 4: I mean it's just there's gonna be variability and I want that, i.
• 29:55
  Speaker 4: I Want variability because I, because I go through all my barrels and I go, that thing can be that, and that thing can be that, and this thing can be where I think it can be.
• 30:05
  Speaker 4: I want variability.
• 30:06
  Speaker 4: It's, it's for me, it's it's like a Pandora's box.
• 30:11
  Speaker 4: Pandora's box because you give me variability.
• 30:14
  Speaker 4: I'm gonna thrive CT.
• 30:18
  Speaker 5: Yeah, i agree, and I mean that's the thing.
• 30:21
  Speaker 5: Like you, you have so many different barrels and we tasted a lot of them and, unfortunately, today we're only tasting three because you have so many good things going on.
• 30:31
  Speaker 5: It's insane.
• 30:32
  Speaker 5: But uh, yeah, i I personally, can attest to the fact that There is not anything that I drank that you put together, that I was like, wow, this could be the pick, this could be the pick.
• 30:46
  Speaker 5: I mean, it was bottle after bottle, barrel after barrel, and so I think it's pretty amazing that you're doing what you're doing, and I like the innovative side of it because, yes, there are the people that are gonna drink the number one selling bourbon whiskey in the world, jack Daniels or Jim B.
• 31:04
  Speaker 1: You mean 90% of people who drink whiskey right.
• 31:08
  Speaker 5: So they're, they're still gonna be those people.
• 31:10
  Speaker 5: But I'm telling you there's a flood of people that are looking for something different.
• 31:15
  Speaker 5: And there are people are looking for Finishes.
• 31:18
  Speaker 5: There are people are looking for flavors.
• 31:20
  Speaker 5: There are people who are looking for hey, i want my friends to try this bottle instead of what they've already had.
• 31:28
  Speaker 5: And we see that all the time, because You know, you're out with your friends and you're like hey, hey, you got all these bottles, let's try something new.
• 31:36
  Speaker 5: Well, what's different?
• 31:38
  Speaker 5: because not everybody can taste.
• 31:40
  Speaker 5: Just the difference was between a Caramel and a butterscotch.
• 31:45
  Speaker 5: But boy, if you throw in a 90% rye or 95% rye, you're gonna taste the pepper that that affects on the bourbon, and I think that's what's so great with what you do, is that there's there's complexity, yeah, but it's almost weird that I can tell when I drink yours that this is, this is backbone.
• 32:06
  Speaker 5: I Know this is not.
• 32:09
  Speaker 5: I know and I'm not a God of this.
• 32:13
  Speaker 5: I drink buffalo trace all day long and I can tell you it's nowhere close, it's totally different.
• 32:20
  Speaker 5: But yours has a different flavor profile because it is complex.
• 32:25
  Speaker 4: Well, thank you, chris.
• 32:25
  Speaker 4: You know the, i know the MGP flavor profile so well And I can tell all the listeners tonight that, if you wanted to sum up MGP in in a sentence, it's soft and sweet, it's, it's really just a beautiful Drink.
• 32:41
  Speaker 4: You know, maybe that's better for people that aren't as Custom to bourbon, i don't know.
• 32:47
  Speaker 4: That that's true.
• 32:47
  Speaker 4: Necessarily With our rebarreling, and I'm and I'm talking about taking it just a second bourbon barrel and putting MGP, it gives it heft, it gives its structure, which creates something different.
• 33:01
  Speaker 4: Also, take the one barrel, the, the original MGP, any day long.
• 33:06
  Speaker 4: I, the young, cuts that way and it'll stay that way.
• 33:09
  Speaker 4: But you put an extra barrel, you put extra char, extra oak in there and something really cool happens.
• 33:16
  Speaker 4: And I know for a fact that the big companies can't handle.
• 33:19
  Speaker 4: You know, in our industry we call it handling.
• 33:21
  Speaker 4: I mean they can't handle all the nuances of this barrel, that barrel, let's get it in from here and there and I mean at back.
• 33:28
  Speaker 4: But we doing like a triple and a quadruple barreling, and that's all another discussion that we don't talk about tonight.
• 33:35
  Speaker 4: But but that's just a pan the odds for the big guys because they just don't have the nimbleness to do it.
• 33:40
  Speaker 4: But if you got a guy, a small guy like me, that's trying as awesome, i Can do it and and I and that's how I, that's how I get to compete, that's how I get to take MGP and elevate it and make it get 93 points from whiskey advocate, which is the, you know, the most influential voice in our industry, at least publication wise.
• 34:01
  Speaker 5: So yeah, i agree, nolan.
• 34:03
  Speaker 5: I think that the big guys, and regardless of which distillery you talk about, there's only so much they can do because they know what works for them and they're gonna stay with with what works.
• 34:13
  Speaker 5: You know It.
• 34:15
  Speaker 5: It's like You know that while turkey you know, jimmy Russell is his thing is, while turkey, 101, even though His other products are gaining steam, still 101 is still his main stay a product.
• 34:30
  Speaker 5: But it's nice when you can take and branch off of it and say, okay, this is good, but, like earlier tonight, i drank a Russell's single barrel pick and it's fantastic.
• 34:41
  Speaker 5: Yeah, but not everybody is going to do that, and that's kind of like what you're saying is you're taking that, and okay, here here's the, the, the condensed version and a little more unique.
• 34:54
  Speaker 4: Yeah, yeah, i think I think that you know, i I really think that the the bourbon groups around the country is my target market.
• 35:02
  Speaker 4: The, the person that's drunk for 40 years, i Think they would love up a, but I don't think I get them.
• 35:08
  Speaker 4: I don't think I get them easily.
• 35:09
  Speaker 4: But the person that's looking for Something cool, something different, something to be wild but I think I can get them.
• 35:16
  Speaker 4: You know you can't get those allocated.
• 35:19
  Speaker 4: I'm not gonna mention them, but you just, they just thought it's not available.
• 35:23
  Speaker 4: So finding and that's why the single barrel groups have been so popular is that they find stuff that they own, that they Found, they had fun finding and they can go out and get excited about it.
• 35:33
  Speaker 1: So you said it.
• 35:34
  Speaker 1: It's like what, what you've been describing?
• 35:36
  Speaker 1: you should use it.
• 35:37
  Speaker 1: You said it just now.
• 35:38
  Speaker 1: I was thinking it for like the last five minutes.
• 35:41
  Speaker 1: The reason your marketing campaign should be that you're fun.
• 35:47
  Speaker 1: That's what it is everything that you're doing and you're doing it and it's fun.
• 35:51
  Speaker 1: You love the blend, it's all different things.
• 35:55
  Speaker 1: You're not looking for that consistency of that every nobody ever gets.
• 35:59
  Speaker 1: I mean, you know it's funny because up until like the, the 1980s, the, the goal of a master distiller of any single place, the hardest thing to do was to consistently put the same Bourbon right, that when someone bought the bottle that it would taste the same Right.
• 36:21
  Speaker 1: And up until now, like about 2019, people were still looking for that, like if you bought, you know, even when you bought, now bookers, they kind of in same thing, what, what, what?
• 36:32
  Speaker 1: Blanton's single barrel, that was like they kind of, but but you know, forever's Blanton's when, after it came out, was on the shelf and people didn't even know what to think about it and But then, all of a sudden, now people understand they don't want just consistency.
• 36:49
  Speaker 1: Consistency was mastered, right, right.
• 36:52
  Speaker 1: So we don't have to have consistency anymore because what was the hardest thing to do in the industry is now been done.
• 37:01
  Speaker 1: So now you can look for variety and people have been accepting that and that is a blast And we've been having a blast and it's fun talking to you because it just you said it, it's fun, you go in, you do the pit, it's fun to do the pick.
• 37:16
  Speaker 1: I find it tastes different.
• 37:16
  Speaker 1: Liskies go ahead.
• 37:19
  Speaker 5: Listen, I've never been on a pick where anybody was unhappy.
• 37:22
  Speaker 5: No, it's fun Tonight.
• 37:27
  Speaker 4: It's amazing.
• 37:28
  Speaker 1: Kentucky Bourbon Festival contacted me and they want me to go on the new riff pick for a Kentucky Bourbon Festival And they're like can you be there at 10 am On Friday morning and ask off work?
• 37:38
  Speaker 1: I'm like, yeah, it's fun.
• 37:39
  Speaker 1: Yeah, i'm in.
• 37:41
  Speaker 4: I mean let me.
• 37:43
  Speaker 1: I'm not turning that down, you know, but that's the kind of stuff that happens.
• 37:47
  Speaker 1: You know what I mean and that's the fun of the industry and I think, as long as you're like you like you said, you're working on getting a tasting, the place to do the barrel picks and everything, and you supply that fun That is the key.
• 38:02
  Speaker 1: I mean look at whiskey thief in Kentucky.
• 38:05
  Speaker 3: I mean they don't sell anything.
• 38:08
  Speaker 1: They just basically thief the barrels consistently and switch them out, you know yeah.
• 38:14
  Speaker 4: I want to tell you funny We were on on cat ride, chris.
• 38:18
  Speaker 5: Oh my god, this is killing it.
• 38:21
  Speaker 4: It's not.
• 38:21
  Speaker 4: I've really enjoyed it tonight.
• 38:22
  Speaker 4: It's probably my favorite one.
• 38:24
  Speaker 4: I can tell you about, about the name.
• 38:27
  Speaker 3: So that is for us.
• 38:31
  Speaker 5: Hey, hey, we go to a.
• 38:34
  Speaker 1: Don't say you don't go to a if you don't want to go back to anything else because it's insane.
• 38:39
  Speaker 1: I thought, i thought that was insane.
• 38:44
  Speaker 5: Oh, you have your battery to be blown up out of the water.
• 38:46
  Speaker 5: Yeah, that is delicious.
• 38:48
  Speaker 4: I'm dying the wool.
• 38:49
  Speaker 4: My favorite Backbone product forever will be this ball that we just got Damn.
• 38:56
  Speaker 4: I want to take a quick quick funny story about the name 2010.
• 39:03
  Speaker 4: We my partner and I've got barrel samples from a MGP.
• 39:05
  Speaker 4: We've got the 36% Bubba, we got 21% and we like 21%, but it's barrel strength, it's like 118 proof and We have a.
• 39:15
  Speaker 4: We have a cookout out at our business warehouse and I get We, it's a, it's a 200 ml.
• 39:22
  Speaker 4: We were probably down to about 80 ml And I get my partner, i get this friend of mine that owns a barn indie that has a button bar And I get I'm most senior guy at our other company And the four of us are kind of sitting around the back of the warehouse and The beautiful summer night, the stars out, and and I pull the whole thing into a Glenn Karen, and you know I the idea is that My friend gets to taste the first bit and to evaluate what we think we should do.
• 39:50
  Speaker 4: Should we cut it or not cut it?
• 39:51
  Speaker 4: That's the question, should we?
• 39:53
  Speaker 4: good, but and then we would all go around and kind of have like one lost taste of the sample that we got to make a business.
• 40:01
  Speaker 4: So my, my, my friend who owns the bar like turns us back to us, looks up at the stars kind of, gives it a swirl like this and, damn, he downs the whole damn thing.
• 40:13
  Speaker 4: And the three of us that are left are like looking at him without jaws, you know, you know way down, and It's like licking his lips and talk Don't cut it.
• 40:23
  Speaker 4: So we call it uncut and I don't know that since 2010, so since 2010, i don't think anyone's called their their bobbin on cut, but It's.
• 40:34
  Speaker 4: It's a very special.
• 40:35
  Speaker 4: It's a very special product.
• 40:37
  Speaker 4: That will never change as long as I'm involved.
• 40:40
  Speaker 4: So 10 barrels at a time MGP It's.
• 40:45
  Speaker 4: These are all about five and a half year old.
• 40:47
  Speaker 4: Mgp 21%.
• 40:49
  Speaker 4: We use minimal filtration.
• 40:52
  Speaker 4: Whatever the proof is, that's proof.
• 40:55
  Speaker 4: That's what you get.
• 40:55
  Speaker 4: So we like a little bit of black dust in the bottom of the bottle if you haven't had any in a while, because that's the char That's on the bottom, yeah.
• 41:04
  Speaker 1: You're right up there.
• 41:05
  Speaker 1: It's right up there with what bookers does?
• 41:07
  Speaker 1: I mean uncut, unfiltered, as close as you can get to what the master and then.
• 41:12
  Speaker 1: But now you don't expect people to actually Proof this down themselves, do you?
• 41:19
  Speaker 3: Hmm, proofing it down with saliva.
• 41:22
  Speaker 3: Well, Booker.
• 41:23
  Speaker 1: Actually, when he put bookers out, he wanted to supply it so that whoever bought it, nobody drank.
• 41:29
  Speaker 1: But barrel strength at the time would just prove it to what they wanted.
• 41:32
  Speaker 1: And little did he know that we would evolve into this right.
• 41:37
  Speaker 4: Right, because was a, was a big.
• 41:39
  Speaker 4: You know, we we looked at that as kind of the, the mock That someone had done this before.
• 41:45
  Speaker 4: No, i, you know if.
• 41:49
  Speaker 4: If you have a really serious whiskey, drink it, they don't put any oscilate.
• 41:52
  Speaker 4: So I put a drop of water in it Now and I went on with my mates and I want to drink a backboard uncut.
• 41:59
  Speaker 4: I'm gonna put a big rock on it, you know, let it kind of slowly melt.
• 42:03
  Speaker 4: But If you want the flavor, the proof is in the flavor.
• 42:07
  Speaker 4: But you know, some, it's not about getting every minute minuscule amount of flavor or something.
• 42:13
  Speaker 4: Sometimes you just want to and you want to be with your friends and enjoy whatever you've got in front of you And I think I saw water is gonna be a good way to do that.
• 42:20
  Speaker 4: So hot nights.
• 42:22
  Speaker 1: Or like, if you're it's really hot, it's good to put it up.
• 42:26
  Speaker 1: I mean, i There, i like putting whiskey on crushed ice As a refreshing drink.
• 42:34
  Speaker 1: I love to sit on my back porch on a cool night Like tonight is perfect in Ohio.
• 42:40
  Speaker 1: If you got the fire going, i'm gonna drink it neat.
• 42:43
  Speaker 1: I like whiskey generally a neat, but there's times when, if you, you just pour it in there And I can, and I can tell you this it's usually if you get some crushed ice and you order a Pour, you know you order a, let's just say, just a regular bar standard.
• 43:00
  Speaker 1: You're gonna get more perfect Class, opposed to if you get a pour, whether where they're, they're measuring out perfectly two ounces or one ounce or whatever, but you know normally you like oh, give me this, give me Jim beam on the rocks, and it's like you get the big glass with it completely full.
• 43:19
  Speaker 5: No one.
• 43:19
  Speaker 5: I hope.
• 43:20
  Speaker 5: Hope this doesn't make you upset, but earlier before the podcast, i made an old-fashioned with This bottle and it was fantastic.
• 43:30
  Speaker 5: We're drinking, we just finished on it.
• 43:34
  Speaker 5: It's like I tell people I'm like They say oh, you can't use good and old-fashioned.
• 43:39
  Speaker 5: No you use the best, so you use the best bourbon you have and you will get the best old-fashioned you've ever had.
• 43:47
  Speaker 4: Yeah, and that made a.
• 43:50
  Speaker 5: Fantastic.
• 43:50
  Speaker 5: Love that, love it, love it tomorrow.
• 43:53
  Speaker 5: I'm gonna be making it with the uncut.
• 43:56
  Speaker 5: Okay, you can only get better.
• 43:59
  Speaker 4: Yeah, you want to talk about the big bash.
• 44:05
  Speaker 1: What do you think, and so far, on the first two that you've tasted?
• 44:10
  Speaker 2: I'm ready to start spitting out t-shirt saying so you can go copyright them.
• 44:14
  Speaker 2: Nolan, i gotta tell you you were telling us the story about how you blend in, what your philosophy is, and that you're triple barreling and quadruple barreling just to see what it does to the whiskey.
• 44:28
  Speaker 2: I'm sitting here going.
• 44:31
  Speaker 2: I can't tell you the number of craft distilleries that say they're craft distilleries and I pick up the bottle and it's a story about their dog or Aunt, emma, and I'm just like, as you were talking, and I'm literally going putting the craft back into craft distilling and I'm like man, it'd be great slogan for you guys.
• 44:54
  Speaker 2: I'd buy that t-shirt.
• 44:56
  Speaker 4: I love it.
• 44:56
  Speaker 4: I absolutely love it.
• 44:59
  Speaker 5: Wait a minute.
• 45:00
  Speaker 5: I thought it was going to be something about have a backbone drink backbone, i mean yeah, we've already gotten comments about how, how, the, how bourbon needs a backbone.
• 45:14
  Speaker 1: Yeah, and I mean it's a, it's a great name, there's no doubt about it.
• 45:17
  Speaker 1: It goes with the proof.
• 45:20
  Speaker 3: Yeah definitely.
• 45:22
  Speaker 2: And when you print it, when you print the backside of your t-shirt, you can just print the spine.
• 45:26
  Speaker 2: Yeah, I know what I mean.
• 45:27
  Speaker 4: Yeah, and we just got to put like a thanks to whiskey because he gave us the idea.
• 45:33
  Speaker 4: Maybe we'll be short.
• 45:39
  Speaker 2: I'll tell you what.
• 45:39
  Speaker 2: I'll just take a royalty for every like thousand bottles and sell you sending one.
• 45:45
  Speaker 4: I'll send him a contract right now, yeah, yeah, there you go.
• 45:48
  Speaker 4: I will tell you, putting the craft back into the craft is still like.
• 45:50
  Speaker 4: I love it, man, i love it.
• 45:52
  Speaker 2: Yeah, i think I mean your story is literally there's a lot of people that are that use craft distilling as an adjective, craft distilling But the reason they're using craft is because they're only, you know, going to 10 barrels or 15 barrels or 20 barrels, and they're small batch And you know, if you just take those barrels and dump them into a pot and put it in a bottle, i don't know how much thought is going into the craft distilling piece, right, right, where you guys are, literally you know you're, you're, you're tasting and you're saying this just needs to go back into this barrel.
• 46:26
  Speaker 2: And what if we put this over here and just literally, there you've, you've re, you've reinvigorated craft for craft distilling.
• 46:35
  Speaker 2: I mean, i'm very excited And I got to tell you ordinarily I'd probably be cracking jokes because that's kind of my role, you know it is.
• 46:43
  Speaker 2: You know, when you look at the three of this, i'm definitely the eye candy and the personality.
• 46:48
  Speaker 4: Oh, i agree, I completely agree.
• 46:51
  Speaker 5: And I mean I have a hard time.
• 46:53
  Speaker 2: I have a hard time with this, but the um, but I got to tell you this forge, when I, i'm so happy we started with that, i, i took my sip and I'm like, oh that nose, oh that flavor profile, i mean I have to tell you.
• 47:11
  Speaker 2: I mean I would put this on my bar next to my pappy and you know my well, or 12 and my full proof.
• 47:17
  Speaker 2: And I, i, i wouldn't be ashamed to have this sitting on that shelf.
• 47:21
  Speaker 2: Yeah, and I was, uh, this is, this is some damn fine whiskey.
• 47:24
  Speaker 2: And the thing that shocks the hell out of me is you said it, i think it was six and a half years old, yeah, and I think you're blending.
• 47:31
  Speaker 2: What you're doing is adding a level of sophistication without having to add the age.
• 47:38
  Speaker 1: So, nolan, where are you actually from?
• 47:41
  Speaker 1: Where you know you have South Africa.
• 47:44
  Speaker 4: South Africa.
• 47:45
  Speaker 4: I've been in Indiana for a long time Uh, i'm more Hoosier than I was, but I was there long enough that I got the accident.
• 47:52
  Speaker 4: Well though, when I got back, my mates all tease me that I'm an American, so uh, so It's interesting.
• 48:00
  Speaker 2: No, nolan, i'm actually going to South Africa in November for my vacation.
• 48:05
  Speaker 4: Really.
• 48:05
  Speaker 2: Oh really, Cape Town and.
• 48:07
  Speaker 4: Safari.
• 48:07
  Speaker 4: Is that what you do?
• 48:08
  Speaker 4: Yeah?
• 48:10
  Speaker 2: So we're hitting Johannesburg for a couple of days and then off to Safari for three and then going to go stay down in Cape Town on the coast for one of the results.
• 48:19
  Speaker 5: He just doesn't know that on the Safari he's the main attraction.
• 48:23
  Speaker 2: Well, you know what They did say they were going to be hunting for elephants.
• 48:27
  Speaker 5: Yeah, i mean, that wasn't what they meant.
• 48:30
  Speaker 5: They were talking about hyenas and they're hunting for hyenas, so you're done, oh my.
• 48:35
  Speaker 1: God.
• 48:36
  Speaker 2: Yeah, i don't know.
• 48:37
  Speaker 2: Honestly, i'm just going to take a pocket full of money and pay the driver, but you have to move out of the way of the land or over, and I'm going to drive.
• 48:45
  Speaker 4: Yeah, you're going to have a blast.
• 48:48
  Speaker 4: Man, you know Cape Town is really unique.
• 48:51
  Speaker 4: It's uh, it is no, there's no city like it.
• 48:54
  Speaker 4: I mean, it's got oceans and mountains all at once, but Safari is, there's nothing like it.
• 48:59
  Speaker 4: Uh, it's a cool trip.
• 49:02
  Speaker 4: You got to love it.
• 49:04
  Speaker 1: So do you bring whiskey back every time you go back?
• 49:08
  Speaker 2: Actually, i, always try to bring something back with me.
• 49:10
  Speaker 2: I don't know what they'll have in South Africa, but I'm bringing it.
• 49:13
  Speaker 2: Yeah, Uh, I will tell you.
• 49:15
  Speaker 2: it's interesting, The resort.
• 49:16
  Speaker 2: you can sign up for activities and it's like you can swim with the penguins or you can go and swim with the white sharks.
• 49:21
  Speaker 2: Yeah, Yeah, Yeah.
• 49:22
  Speaker 2: I'm like you know what I think?
• 49:23
  Speaker 2: I'm going to sit at the bar and I'm going to let the penguin penguin swim with the sharks and that way, the sharks get to eat All right, we got a couple of comments here.
• 49:32
  Speaker 1: Uh, a question.
• 49:33
  Speaker 1: So, um, at eighth day, is Matt, what's Matt's last name?
• 49:37
  Speaker 1: Lamping, lamping.
• 49:40
  Speaker 1: Okay, there you go, and then life works at the bar.
• 49:45
  Speaker 5: She runs the front of the store.
• 49:46
  Speaker 4: Yeah, Jamie runs the front.
• 49:48
  Speaker 4: So yeah, she's full time in the business.
• 49:50
  Speaker 4: Uh, uh, as of about a year and a half ago.
• 49:53
  Speaker 1: So All right, and David says um, he really can sense that you care about your final output and he gives you props and you can tell that And uh, also, um, let's see Where you know what.
• 50:09
  Speaker 1: Where are you actually distributed right now?
• 50:11
  Speaker 1: Like is there an online presence that somebody could go to.
• 50:16
  Speaker 1: Yeah, yeah, yeah.
• 50:19
  Speaker 4: So backbomb uh.
• 50:19
  Speaker 4: Bourboncom will tell you the distribution of the states.
• 50:22
  Speaker 4: Um, we, we stayed away from state controlled uh, franchise states uh, which is unfortunately Ohio, but we'll be in Ohio soon enough, um you're working with them?
• 50:34
  Speaker 1: What Pardon.
• 50:36
  Speaker 1: You're working with Ohio at the moment.
• 50:38
  Speaker 4: Yeah, we've, we've got someone that we, we, we like and I think it'll be a good deal.
• 50:42
  Speaker 4: You know, the thing about a franchise state is that you have to pay to leave if they don't sell for you stuff, to pay them to leave.
• 50:48
  Speaker 5: So, um, You're in, you're in Indiana, so it is available.
• 50:53
  Speaker 5: So it's not like most of Ohio can't get there, You know.
• 50:58
  Speaker 4: so if they do want there, Yeah, but hey come on Ohio is I mean they decide all the presidential elections, right?
• 51:05
  Speaker 1: Not the last one we got.
• 51:06
  Speaker 1: We got it.
• 51:07
  Speaker 1: Well, that, that tells you we did up until the last one, but we probably did decide it, but it wasn't the most the most, the most biggest cities of any state right A Cleveland, toledo, cincinnati, columbus.
• 51:23
  Speaker 1: Columbus, Canton, Dayton, I mean it's just it's big Yeah, that, that, that, that, that, that, that that that, that, that, that that Columbus, cincinnati, that triangle, you can argue is probably the biggest bourbon um vein in in the country.
• 51:41
  Speaker 1: Uh, the uh OHLQ talking, you know we uh and Demick uh super uh supporter of the Scotchie bourbon boys and uh, we've uh she basically works with uh just props to Ann and everything she's doing, uh where.
• 51:58
  Speaker 1: But now there's they're going for the Cleveland market because that's untapped.
• 52:04
  Speaker 1: I mean you go north in Ohio and it's a big market.
• 52:07
  Speaker 1: But there's not a lot of people that are into bourbon the way they are in Columbus, dayton and Cincinnati, and there's no reason why it shouldn't be that way, and they're working on that right now.
• 52:17
  Speaker 2: I'm okay with that, jeff, because those are the stores I shop in, so it's okay that people aren't into the bourbon, it's, it's not okay.
• 52:23
  Speaker 1: You've got to look at the greater picture.
• 52:25
  Speaker 1: You can't just be selfish for yourself.
• 52:27
  Speaker 1: You join us and you'll get enough.
• 52:30
  Speaker 5: Wait a minute.
• 52:31
  Speaker 5: What sort did he say he shops in?
• 52:33
  Speaker 5: because I'm sure that he didn't say banana republic, he said leprechaun, oh I never heard of banana republic, but oh whiskey has.
• 52:44
  Speaker 2: Are you kidding me?
• 52:45
  Speaker 2: I shop at KidsRus, yeah.
• 52:48
  Speaker 1: He used to shop at Target, but he doesn't anymore.
• 52:52
  Speaker 2: I you know, chris honestly, honestly, I just go to KidsRus and I go straight to the big and tall section and I buy a 15X.
• 53:03
  Speaker 5: He was scared of Target because of all the multiple colors that were on every shirt.
• 53:08
  Speaker 2: Can you meet?
• 53:09
  Speaker 2: I look at that bull's eye and I just want to stand in the parking lot and throw stuff at it.
• 53:12
  Speaker 2: I never can get into the store, all right?
• 53:15
  Speaker 2: but I want to do that plunger guy.
• 53:17
  Speaker 1: Hey, Jeff, can I get?
• 53:18
  Speaker 4: one plug about Big Bash.
• 53:20
  Speaker 4: Yeah, i'll kind of finish off my spiel on the price, but you know, i've been working on Big Bash for about a year and a half and it came out of all these single barrels that we're tasting And I just felt these were.
• 53:37
  Speaker 4: There were some wonderful flavors that if we could kind of put them together I don't remember all the finishing barrels that we used in Big Bash, I should, but I don't remember But one of them was bourbon finished in banana rum, what I think it was crazy.
• 53:55
  Speaker 4: So that's the great flavor.
• 53:58
  Speaker 5: I said it's got a floral fruit flavor.
• 54:00
  Speaker 1: You said bourbon finished in banana rum, banana rum yep, one barrel.
• 54:06
  Speaker 4: We got that.
• 54:07
  Speaker 4: No, we got that.
• 54:08
  Speaker 1: I want to know what banana rum tastes like.
• 54:10
  Speaker 1: I've never had banana rum, that sounds delicious.
• 54:13
  Speaker 1: So that's the last one we're tasting here.
• 54:16
  Speaker 1: Ct.
• 54:19
  Speaker 5: That's B, So banana.
• 54:21
  Speaker 5: How ironic is it that it's B for banana.
• 54:25
  Speaker 5: Like I did that on purpose.
• 54:28
  Speaker 4: That's it.
• 54:29
  Speaker 4: B for banana.
• 54:30
  Speaker 4: It's mostly bourbon rum port, rye, rye port, but it's got some bourbon and grommet in there.
• 54:44
  Speaker 4: I think there's some bourbon and apple brandy barrel.
• 54:49
  Speaker 5: It's very unique, Nolan, when you drink this.
• 54:51
  Speaker 5: That's what I was telling Dirk as we were sitting here.
• 54:53
  Speaker 5: I'm like the floral and fruit notes on this are so much different than these two, So very different Chris CT.
• 55:02
  Speaker 4: So, Chris, I mean everyone thinks they can blend.
• 55:04
  Speaker 4: Right, If you stop blending stuff and you stop putting out products, you've got to have them taste, They got to have their own identity, right.
• 55:12
  Speaker 2: Yeah, this is completely different.
• 55:14
  Speaker 4: Right And what I wanted was something exotic and sweet, but not too sweet.
• 55:18
  Speaker 4: I wanted to have an echo of a bourbon flavor.
• 55:21
  Speaker 4: Our description is a blend of straight bourbon and rye.
• 55:26
  Speaker 4: I think there's seven different finishing barrels in there.
• 55:29
  Speaker 4: 90% of the blend is that and then 10% is just really good straight bourbon.
• 55:34
  Speaker 4: I bounced it up but it just came out great.
• 55:38
  Speaker 4: This one got 90 points.
• 55:40
  Speaker 4: On the whiskey advocate.
• 55:41
  Speaker 4: I'm an edition and I'm just thrilled because this is an out there product.
• 55:49
  Speaker 4: This is not something that I think the traditional bourbon drinker would go.
• 55:54
  Speaker 4: Oh yeah, i think I'll take some of that.
• 55:56
  Speaker 4: It was definitely a risk.
• 56:00
  Speaker 5: Well, no, and this is in a single barrel.
• 56:01
  Speaker 5: This is something that just came out of the barrel and you said hey, here it is, drink it and see if you like it.
• 56:06
  Speaker 4: This took some work, Yeah, but it was the most complex blending we've done.
• 56:10
  Speaker 4: It took me about.
• 56:12
  Speaker 4: We were working on the blend for about 18 months.
• 56:15
  Speaker 4: In the last six months we went back and forth, back and forth and we finally got it right.
• 56:22
  Speaker 4: I think it came out in January of 2023, so we wanted to get out in June of 2022, but it just took longer than we thought.
• 56:30
  Speaker 4: But I couldn't be prouder.
• 56:31
  Speaker 4: So here's the tough part is like, how do I get back to that?
• 56:37
  Speaker 1: My question.
• 56:38
  Speaker 1: I have no idea how I get back.
• 56:41
  Speaker 4: I get back to it.
• 56:44
  Speaker 4: But we'll get back to that.
• 56:45
  Speaker 4: I've got more bourbon and banana brandy.
• 56:47
  Speaker 1: I can tell you that Two parts okay.
• 56:49
  Speaker 1: So you said banana rum or banana brandy.
• 56:56
  Speaker 4: We had both barrels.
• 56:57
  Speaker 4: It's probably banana rum.
• 57:01
  Speaker 1: So this is picking up a rum, so a lot of times when you get up.
• 57:06
  Speaker 1: So we know Turner Wathen, who basically puts rum in bourbon barrels and this is more.
• 57:14
  Speaker 1: This is picking up the kind of like when you drink the rum that's finished in a pappy barrel, let's say, or whatever.
• 57:22
  Speaker 1: I taste the rum in this.
• 57:24
  Speaker 1: I'm picking up the rum and the banana more so than you would in like the normal finished bourbon, whatever.
• 57:31
  Speaker 4: But that's probably because you use so many barrels that you mixed, right Yeah 30% of the bourbon finished in bulbitis rum barrels, and then there's the banana rum.
• 57:41
  Speaker 4: So you should be getting a lot of rum And that's you know.
• 57:45
  Speaker 4: rum finished bourbons have that kind of like tropical.
• 57:49
  Speaker 4: there's something fun about those kind of finishes.
• 57:53
  Speaker 1: There's the coconut and the banana in there.
• 57:56
  Speaker 4: Coconut's a great description.
• 57:57
  Speaker 4: I love that.
• 57:59
  Speaker 1: It's well, I initially, before bourbon, in my younger days, I was a rum drinker.
• 58:07
  Speaker 1: Everybody pretty much most everybody, knows it.
• 58:10
  Speaker 4: The reason why is.
• 58:11
  Speaker 3: I could drink a.
• 58:13
  Speaker 1: I could drink a bottle of rum.
• 58:15
  Speaker 1: When we went down with Turner, we were drinking a lot of rum.
• 58:20
  Speaker 1: Okay, rum finished in bourbon barrels, but it doesn't, for whatever reason.
• 58:26
  Speaker 1: I should have been a pirate.
• 58:28
  Speaker 1: I say it all the time.
• 58:29
  Speaker 1: I could have just drank rum all day and not fallen off the boat at night, woke up the next day feeling fresh and fancy.
• 58:36
  Speaker 1: So rum always agreed with me where I can overdo it with whiskey and wake up the next day.
• 58:43
  Speaker 1: You know that kind of thing.
• 58:45
  Speaker 1: But when you combine the two things I love the most right now, that's when you really get into something that's special.
• 58:52
  Speaker 1: So, but you know, not everybody's like that.
• 58:55
  Speaker 1: But this is absolutely fantastic.
• 58:59
  Speaker 4: Sure, i think there's a little bit of yeah, i think if you love rum, i think you might actually this, might there might be a crossover.
• 59:06
  Speaker 4: For sure It's got that exotic, tropical kind of thing to it.
• 59:10
  Speaker 4: It's like I'll take five bottles.
• 59:13
  Speaker 2: Nolan.
• 59:14
  Speaker 2: Yeah, i was going to say Nolan, you got to choose your words carefully around Jeff.
• 59:18
  Speaker 2: Yeah, when you you're starting to use a lot of trigger words.
• 59:21
  Speaker 2: You started out by saying sweet, but not too sweet and exotic.
• 59:25
  Speaker 2: Now you're saying crossover, you're basically describing his Tinder profile.
• 59:30
  Speaker 2: Wow, wow, thanks, carl, thanks, thanks, whiskey.
• 59:31
  Speaker 1: I appreciate that one.
• 59:32
  Speaker 1: This would be a lot more fun in person.
• 59:33
  Speaker 1: I'm having a lot of fun.
• 59:44
  Speaker 4: So speaking of in person.
• 59:45
  Speaker 4: So you need to pull us down on a day that you're going to be doing some tastings and blendings and you haven't just invite the scotchy bourbon boys down.
• 59:56
  Speaker 1: We would love to be able to see how your process is and how you taste.
• 1:00:02
  Speaker 1: That would be a blast, you can count on it.
• 1:00:04
  Speaker 1: You can count on it for sure.
• 1:00:06
  Speaker 2: It'll happen, Yeah, but we can actually.
• 1:00:08
  Speaker 2: we'll actually get a professional videographer, So I don't look like I'm blue in a Papa Smurf and we'll.
• 1:00:16
  Speaker 2: you know, we can clip that together and stick it out on your picture.
• 1:00:19
  Speaker 1: We're just going to have to talk to you.
• 1:00:21
  Speaker 1: We're just going to.
• 1:00:22
  Speaker 1: I'm just going to have to give you the camera that you need to get.
• 1:00:26
  Speaker 1: That you just hook up and then you just mount it.
• 1:00:30
  Speaker 2: That was fine until the sun went down.
• 1:00:32
  Speaker 2: I'm actually sitting where I usually sit and looking at the lake.
• 1:00:35
  Speaker 2: And then the sun went down and my lighting changed.
• 1:00:38
  Speaker 2: I didn't count on that.
• 1:00:40
  Speaker 1: And right now you're being lit by the TV.
• 1:00:41
  Speaker 1: It's obvious The TV is lighting you.
• 1:00:46
  Speaker 2: Yeah Well, because you know what my other alternative, for my light, is.
• 1:00:50
  Speaker 2: this, jeff, it's literally this Yeah, that's okay.
• 1:00:55
  Speaker 2: Like Hey, this isn't obvious, Is it anyone?
• 1:00:58
  Speaker 5: No, hey, real quick, nolan.
• 1:01:01
  Speaker 5: I think that the thing for anybody watching to know and understand is I don't think it matters what your taste profile is, whether you start with the forge or you go the uncut just the three that we're drinking today.
• 1:01:17
  Speaker 5: I can't imagine one of those three not hitting anyone's profile because they are so good For me.
• 1:01:26
  Speaker 5: I like them all, but there may be somebody who says, well, i like this one better than that one.
• 1:01:30
  Speaker 5: I get that, but they are unique And I think that for people looking for something different, that's the thing that Backbone brings us that it's not just your everyday stuff that you're going to go buy on a shelf at any of our local stores.
• 1:01:49
  Speaker 5: So yeah.
• 1:01:51
  Speaker 4: So I mean, the hardest thing is we fought it for years is oh, you buy from MGP.
• 1:01:57
  Speaker 4: We know the flavor profile of MGP.
• 1:01:59
  Speaker 4: The hardest part for me is to get them to try our stuff, because there's a step or two beyond what MGP is.
• 1:02:07
  Speaker 4: So, yeah, i think what I'd love for people, the reputation I'd love to have, is that people look at Backbone and go those guys know how to put whiskey together So I'll give it a try.
• 1:02:20
  Speaker 4: If there's a new product and it's Backbone, i'll give it a try.
• 1:02:24
  Speaker 4: I mean, these guys are thoughtful and they know what they're doing And I'll give it a try.
• 1:02:30
  Speaker 4: I mean, maybe they don't like it, that's fine, don't worry about it.
• 1:02:32
  Speaker 4: But that's the kind of reputation I want.
• 1:02:35
  Speaker 1: I mean, it just comes down to the people putting out the whiskey, If they understand the industry and obviously you do, because I've just tasted three of your whiskeys you put out.
• 1:02:47
  Speaker 1: They're unique in themselves And I guarantee you.
• 1:02:52
  Speaker 3: I was on your website.
• 1:02:54
  Speaker 1: You have a whiskey for somebody that doesn't like it as sweet.
• 1:02:59
  Speaker 1: These are very sweet up front, but I know you have a whiskey that's not quite as sweet and that's more for that bourbon drinker who just likes that bourbon flavor.
• 1:03:12
  Speaker 1: But they don't want the dessert aspect of it.
• 1:03:16
  Speaker 1: But, you understand all the different types of pallets And what I've found is that there are, when you're distilling, for instance, the 95.5 that comes out of MGP I've had some.
• 1:03:35
  Speaker 1: For instance, i believe 95.5 was bullet-rived for a long time.
• 1:03:39
  Speaker 1: I can't stand bullet-rived And I know that's where they were sourcing.
• 1:03:44
  Speaker 1: So but yourself picking barrels of 95.5, and the same thing, aaron Harris, who was at Watershed, who's now at Green River, those barrels, there are very delicious barrels of 95.5.
• 1:04:01
  Speaker 1: It's just, they know.
• 1:04:03
  Speaker 1: But when you have a pallet that understands what you're tasting and you even use the word astringent, so most people in this industry would
• 1:04:19
  Speaker 1: stay away from astringent right, But you're talking about how you can use the astringency to make the bourbon special or the whiskey that you're doing special because it adds a little bit of flavor 100%, 100%.
• 1:04:36
  Speaker 1: And you don't have to be Heaven Hill who basically hides the fact that that's what they do.
• 1:04:45
  Speaker 4: Well, you know, i gotta hand it to the big guys.
• 1:04:47
  Speaker 4: They know how to blend stuff together.
• 1:04:49
  Speaker 4: They put in a barrel and there's no more beyond that.
• 1:04:54
  Speaker 4: And then they got the barrels and they had mustard tastes and they go through all the barrels and they kind of figure out the flavor profile and they kind of put them in a lane to be certain things.
• 1:05:08
  Speaker 4: And if they're not in that lane then they get thrown out and whatever.
• 1:05:13
  Speaker 4: But astringency is look, i gotta tell you I have my first love of our life.
• 1:05:19
  Speaker 4: I'll call it a wine.
• 1:05:20
  Speaker 4: I'm a wine guy, i'll be a wine guy till I dip it And there's something about acidity in wine that just if you don't have acid, it just makes the wine flabby.
• 1:05:36
  Speaker 4: And so maybe you'll have one gloss and you go, yeah, that's fine, two glosses like that.
• 1:05:42
  Speaker 4: He kind of holds it up, balances it out, and I think a lot about my blending approach because of my wine experience.
• 1:05:55
  Speaker 4: That astringency it doesn't sound like a great word.
• 1:05:59
  Speaker 4: I gotta find a better word for it actually, to be honest.
• 1:06:01
  Speaker 4: But I'm looking for those barrels that can help me kind of.
• 1:06:05
  Speaker 4: You know it's.
• 1:06:06
  Speaker 4: I was, my daughter had a McDonald's cheeseburger the other day and I had a bite.
• 1:06:14
  Speaker 4: And you know why they put the pickles in there.
• 1:06:17
  Speaker 4: It's because you got all that fat from the patty.
• 1:06:21
  Speaker 4: But that pickle provides acidity With the mustard and the ketchup yeah, absolutely, it's a beverage.
• 1:06:28
  Speaker 1: And it creates something that it might not be good for you Absolutely But you cannot deny that it doesn't taste insanely delicious.
• 1:06:39
  Speaker 4: They balanced out as simple as it may sound.
• 1:06:42
  Speaker 4: Mcdonald's has figured out how to blend a burger, you know, and that pickle is really important.
• 1:06:51
  Speaker 1: So, yeah, i agree, and you know one thing that you know you can't make everybody happy because it doesn't matter.
• 1:07:02
  Speaker 1: You could have the best bourbon there ever was, but there's going to be a good amount of people that will absolutely hate it, because that's just how the world works.
• 1:07:10
  Speaker 1: Everybody's taste buds are different.
• 1:07:13
  Speaker 1: Everybody tastes something different.
• 1:07:14
  Speaker 1: So, you know, most people like lobster and there's a good amount of people who don't or are allergic.
• 1:07:22
  Speaker 5: I think the good thing, nolan, for you to get out there is that you're doing something that everybody knows.
• 1:07:31
  Speaker 5: there's so many people using MGP stuff.
• 1:07:33
  Speaker 5: I mean in a world today where I see it and I'm like, oh you know, i don't really care because I care about the end product, but there are so many people that judge immediately like, oh, they're using MGP or whatever.
• 1:07:47
  Speaker 4: We've tasted that before, yeah.
• 1:07:49
  Speaker 5: Right, But what you're doing is not.
• 1:07:52
  Speaker 5: you're not buying an MGP barrel and then selling that MGP barrel to somebody.
• 1:07:57
  Speaker 5: You're selling it with a finish that is different than what most people are going to experience.
• 1:08:04
  Speaker 5: And I think that that's what you're making a grown.
• 1:08:07
  Speaker 4: Yeah.
• 1:08:07
  Speaker 1: Absolutely, absolutely 100%.
• 1:08:11
  Speaker 5: People need to understand that that's what they're getting with.
• 1:08:14
  Speaker 5: Backbone is that it may be MGP or it may be eight day.
• 1:08:18
  Speaker 5: That's doing the distilling, but it's what you're buying is on the ship.
• 1:08:23
  Speaker 4: Yeah, i'm the chef Right And I hate that.
• 1:08:27
  Speaker 4: I wish there was a better way to sit, but I'm the chef Right And I'm figuring out how to take these great ingredients and elevate them and make it a more complex compound product.
• 1:08:36
  Speaker 4: Yeah, and.
• 1:08:37
  Speaker 1: I think There's nothing wrong with that And then involve the process right.
• 1:08:42
  Speaker 4: You revolve the process Exactly.
• 1:08:45
  Speaker 4: If I had to.
• 1:08:45
  Speaker 4: The only thing I'll give you tonight that I think is the new wave of the bourbon trend is that innovation is kind of where we're at right now.
• 1:08:56
  Speaker 4: We Yeah, i think, and it'll be a small part of the bourbon business because the big guys dominate.
• 1:09:02
  Speaker 4: The traditional flavor profiles will never go away.
• 1:09:05
  Speaker 4: They'll always be successful.
• 1:09:07
  Speaker 4: But if you have to ask me what's changing, what's going forward, we're not the only ones doing this.
• 1:09:11
  Speaker 4: We didn't get this idea from another company.
• 1:09:15
  Speaker 4: We grew into this.
• 1:09:17
  Speaker 4: That's important for me to say.
• 1:09:19
  Speaker 4: But the innovation part is blending, is It's blending and innovation?
• 1:09:25
  Speaker 4: And we I just As I said to you, i want people to look at backburner.
• 1:09:30
  Speaker 4: These guys know how to put together a bourbon.
• 1:09:33
  Speaker 4: It's almost like I'm getting a meal or a curated meal in this bottle, because it's not like I've ever had this before.
• 1:09:41
  Speaker 4: And I think when I get Athe Day, when I get this stuff online, i'll have even more tools to make it even more proprietary, and then I'll feel better when I'm a little bit further away from.
• 1:09:55
  Speaker 4: Oh, you guys just use MGP, you know.
• 1:09:58
  Speaker 5: Yeah Well, don't be ashamed of it because I'm not.
• 1:10:02
  Speaker 5: I'm not, absolutely not.
• 1:10:06
  Speaker 1: I mean there's many people using MGP producing delicious whiskey.
• 1:10:11
  Speaker 1: Now my question is you can say no comment, but did MGP No comment?
• 1:10:16
  Speaker 1: There you go, I'll be quiet.
• 1:10:19
  Speaker 1: No, I can't, I'm just.
• 1:10:20
  Speaker 1: Did they ever approach?
• 1:10:22
  Speaker 5: you.
• 1:10:24
  Speaker 1: Did they ever approach you as far as buying your brand?
• 1:10:29
  Speaker 4: Not yet, not yet.
• 1:10:30
  Speaker 4: Okay, not yet, not yet.
• 1:10:34
  Speaker 1: Now that you're throwing in something else probably not Right.
• 1:10:39
  Speaker 4: Oh, I think it's even better.
• 1:10:40
  Speaker 4: I think it's.
• 1:10:41
  Speaker 1: You think they would want to just buy the?
• 1:10:43
  Speaker 4: whole aspect, oh, absolutely The whole show meal.
• 1:10:45
  Speaker 1: I mean it's really cool mixing Kraft Pot still with their brand and their barrels and just to produce this and then finishing them.
• 1:10:54
  Speaker 1: You could just then eventually be the taster and then also you find the finishing barrels Right.
• 1:11:05
  Speaker 4: So that's fun, right, jeff?
• 1:11:07
  Speaker 4: we just don't have the, so we don't have the bandwidth.
• 1:11:11
  Speaker 4: I've got the most.
• 1:11:12
  Speaker 4: We have the Avonka product.
• 1:11:13
  Speaker 3: You do just have it, but you're going to Hold on.
• 1:11:16
  Speaker 3: I'm going to.
• 1:11:22
  Speaker 1: I'm going to throw into Andymic that you need to be here, so I'm going to make sure that you get into Ohio.
• 1:11:28
  Speaker 1: I mean just, i understand your batches are 10 barrels, but they're just like Penelope, they went to bigger barrel batches.
• 1:11:37
  Speaker 1: It's just, it's your palette, right It comes down to your palette.
• 1:11:43
  Speaker 2: You can only do what cash flow allows, right?
• 1:11:45
  Speaker 2: So, oh yeah, i mean I'll tell you.
• 1:11:49
  Speaker 2: I mean the bash.
• 1:11:51
  Speaker 2: I mean I mean I assume that I took a taste of this.
• 1:11:55
  Speaker 2: I'm like, ooh, what can I mix this with?
• 1:11:58
  Speaker 2: I mean I literally, because it's such an intriguing flavor.
• 1:12:03
  Speaker 2: The fruits are there.
• 1:12:04
  Speaker 2: Are you gonna do?
• 1:12:05
  Speaker 2: are you gonna?
• 1:12:05
  Speaker 2: no, you did an old fashioned with the bash.
• 1:12:08
  Speaker 1: Oh yeah with this.
• 1:12:09
  Speaker 1: Yeah, but you used to come up with a bash drink.
• 1:12:13
  Speaker 2: How was it?
• 1:12:13
  Speaker 2: how did the fruit notes come through in the old fashioned with bash?
• 1:12:17
  Speaker 2: Because I mean, i'll tell you what the nose on this is so unique, and I did pick up on banana much more than you get like out of an old forester, can you do barrel links of bash?
• 1:12:27
  Speaker 2: So no, there is.
• 1:12:30
  Speaker 2: There's some underlying notes there, almost like a spice cake, something that you've thrown in there and I can't quite put my finger on.
• 1:12:38
  Speaker 5: So we mean this is the same old batch, and the other day with another bourbon, and today I made it with the bash and I told Dirk, i said this is what I made it with, and it is a totally different flavor profile, even the same bitters, the same orange.
• 1:13:00
  Speaker 5: I mean everything is the same except for the bourbon.
• 1:13:04
  Speaker 5: And that bourbon, because it has those fruit notes, just kills it in the old fashioned.
• 1:13:10
  Speaker 2: When you blend it, the CT, you said the same orange, so it's the.
• 1:13:15
  Speaker 5: It is literally the same orange.
• 1:13:18
  Speaker 2: Well, that's gross, man.
• 1:13:19
  Speaker 2: You're not supposed to keep cut oranges around for a couple of days.
• 1:13:22
  Speaker 5: They hold up.
• 1:13:22
  Speaker 5: I'm only taking the peel, i'm taking the whole.
• 1:13:24
  Speaker 5: You're taking the?
• 1:13:25
  Speaker 1: peel, it's good for at least a week or two.
• 1:13:28
  Speaker 1: They ferment too, so, so what's the?
• 1:13:33
  Speaker 3: big bash.
• 1:13:33
  Speaker 1: Is it possible to do a barrel pick with big bash, or is that just too much?
• 1:13:37
  Speaker 4: blend.
• 1:13:37
  Speaker 4: Oh, it's funny.
• 1:13:38
  Speaker 4: It's funny You shouldn't mention that because I have some list of stuff from the big bash and I added a few things and we rebarreled everything.
• 1:13:47
  Speaker 4: So, yes, it's not going to be that, i don't know what it's going to be, but it's the, it's the bones of big bash.
• 1:13:55
  Speaker 1: It sounds like we need to do a Scotch and.
• 1:13:58
  Speaker 1: Bourbon Boy barrel pick Yes CT bashing bones.
• 1:14:01
  Speaker 1: Except we call that the backbone, big Nash Bashing bones.
• 1:14:08
  Speaker 1: We just put, we just put, we just substitute bash for Nash.
• 1:14:14
  Speaker 5: Well, we have to do it when you get.
• 1:14:17
  Speaker 2: We'll tell you, the bash to me was was super drinkable.
• 1:14:20
  Speaker 2: It's very approachable, even though it's got some proof to it, because of the sweetness.
• 1:14:25
  Speaker 2: It doesn't drink like a high proofer And I think you could make a cocktail that would be astounding out of this.
• 1:14:32
  Speaker 2: I mean, you know, i'm usually a bourbon on a rock guy.
• 1:14:36
  Speaker 2: I mean, that's where I, that's where I, that's my comfort zone.
• 1:14:40
  Speaker 2: Yeah, bourbon on a rock, but I would drink this on a rock, i would throw this in a cocktail.
• 1:14:46
  Speaker 2: I think this stuff's awesome, yeah.
• 1:14:49
  Speaker 2: The uncut was was interesting.
• 1:14:50
  Speaker 2: It was delicious.
• 1:14:51
  Speaker 2: You could definitely tell that you would put your own spin on things, but if hands down, my favorite was the forge.
• 1:15:01
  Speaker 4: This stuff is killer.
• 1:15:01
  Speaker 4: This is killer.
• 1:15:02
  Speaker 4: I gotta tell you the for unique.
• 1:15:06
  Speaker 2: Yeah, it's unique.
• 1:15:07
  Speaker 2: The flavor profiles like it.
• 1:15:11
  Speaker 2: This is backbone.
• 1:15:12
  Speaker 2: If somebody knows bourbon and they have this and something else or five of something else, is you're going to drink this and you're going to go.
• 1:15:20
  Speaker 2: that's back, yeah.
• 1:15:22
  Speaker 4: So we just we just changed the stripping in Illinois and Delilah's got that and and we, the distributor, got that in Delilah.
• 1:15:29
  Speaker 4: So that tells me that it's got potential.
• 1:15:32
  Speaker 4: I do think that it's the most bourbon bourbon that we saw.
• 1:15:40
  Speaker 1: It's just a t-shirt, yeah, bourbon bourbon, so when you come up, when you get into Ohio, you need to come up here and do a tasting with us, because we'll have you.
• 1:15:52
  Speaker 1: We have the venue will bring you in and do a thing, because I mean we're putting it out there on the podcast.
• 1:16:00
  Speaker 1: That's one thing Name recognition on the shelf.
• 1:16:03
  Speaker 1: So when people listen to the podcast and they hear when you, when you actually hit the shelf, they'll know what it is.
• 1:16:10
  Speaker 1: We did this with a couple different bourbons and they're very successful in Ohio and hopefully we can do the same thing with with you.
• 1:16:19
  Speaker 4: We absolutely, absolutely.
• 1:16:21
  Speaker 4: This is what we need.
• 1:16:22
  Speaker 4: We need.
• 1:16:23
  Speaker 4: We need guys like you and your groups like yours to help us in a really sweet spot in the country.
• 1:16:30
  Speaker 4: So for sure.
• 1:16:31
  Speaker 2: For sure Nobody.
• 1:16:32
  Speaker 2: Nobody needs guys like us.
• 1:16:35
  Speaker 4: No, no, I think you You underestimate yourself.
• 1:16:40
  Speaker 4: You are tremendous slouches.
• 1:16:44
  Speaker 1: We were referred to three guys getting drunk in our basements and see teeth like that's my living room.
• 1:16:51
  Speaker 3: This is my dining room.
• 1:16:55
  Speaker 5: I ain't walking up and down stairs.
• 1:16:56
  Speaker 5: I've seen what happens to people when they're drinking doing that I wanted to say.
• 1:17:01
  Speaker 1: prove it, this is not my basement.
• 1:17:05
  Speaker 2: It is your basement.
• 1:17:06
  Speaker 2: I know that's your basement.
• 1:17:07
  Speaker 2: Everybody knows it.
• 1:17:08
  Speaker 1: No, nobody knows it, you guys just know it.
• 1:17:11
  Speaker 2: Hey, listen, tiny.
• 1:17:12
  Speaker 2: we all know that your mom wants you in your basement, So stop it.
• 1:17:17
  Speaker 1: It's such a dead.
• 1:17:18
  Speaker 1: Blow blow, blow blow.
• 1:17:20
  Speaker 1: Yeah, he goes low all the time, it's like, and it's even worse when you're just not on ear.
• 1:17:26
  Speaker 1: All right, everybody That's.
• 1:17:31
  Speaker 1: I think that's a really good transition to the end of the podcast.
• 1:17:37
  Speaker 1: I'd like to thank you, nolan, for coming on and giving your great.
• 1:17:42
  Speaker 1: I mean, i'm glad your brother.
• 1:17:45
  Speaker 2: Nice to meet you.
• 1:17:46
  Speaker 2: You're making good spirits.
• 1:17:48
  Speaker 1: I mean there's not making, but you're blending good spirits and you're putting out good spirits and then we can't wait till you start to add your spin to when you're making and mixing, I mean just, it's just a great great concept.
• 1:18:03
  Speaker 1: You have a good, great palette.
• 1:18:06
  Speaker 1: I know so many people that where they start and whine if they go over to whiskey, it usually is really beneficial to whiskey because you're, you pull out notes and things and it's obvious with your whiskey.
• 1:18:21
  Speaker 1: So we highly recommend it.
• 1:18:24
  Speaker 1: Anything else CT you want to add?
• 1:18:27
  Speaker 5: Nolan, again, i'm just going to thank you.
• 1:18:29
  Speaker 5: You know literally where people don't understand.
• 1:18:34
  Speaker 5: we're in a state that doesn't even sell his product and for you to come on and take the time with you got to have me on.
• 1:18:43
  Speaker 4: Yes, yes, they have me on.
• 1:18:45
  Speaker 5: It means.
• 1:18:45
  Speaker 5: It means a lot to us, because we means a lot to me.
• 1:18:48
  Speaker 5: We probably see a room.
• 1:18:55
  Speaker 5: No, but we do.
• 1:18:56
  Speaker 5: we try to.
• 1:18:57
  Speaker 5: I like that guy Shut up, carl Listen.
• 1:19:04
  Speaker 5: we try to promote every brand, whether, like yesterday, we did a booker's podcast.
• 1:19:10
  Speaker 5: We try to get people to understand that there are so many products out there that if you see this in the store that you're not like, oh that's just another brand, that there is a human being behind it, that they care, that they're trying to make it as as good as they can.
• 1:19:29
  Speaker 5: And I think that's the special thing about backbone and what I realized from you when I met you before is that you are putting effort into this that I personally and I think us as a group, we want to be a part of.
• 1:19:42
  Speaker 5: We want to see you be successful.
• 1:19:44
  Speaker 5: We want to see backbone in Ohio do well and you're you're doing some amazing stuff.
• 1:19:53
  Speaker 4: Thank you And thank you And that makes me feel really good and I'm more determined now than ever to get into Ohio.
• 1:20:01
  Speaker 4: So but you guys are great.
• 1:20:03
  Speaker 4: I mean great questions, Great, great kind of interchange.
• 1:20:07
  Speaker 4: You guys have got a good.
• 1:20:08
  Speaker 4: The three of you got a good kind of back and forth.
• 1:20:10
  Speaker 4: You ever Carl No.
• 1:20:17
  Speaker 1: I think he's great.
• 1:20:18
  Speaker 1: Carl is his name is whiskey.
• 1:20:26
  Speaker 5: Whiskey came up with trademarks.
• 1:20:27
  Speaker 5: that doesn't count Trade.
• 1:20:33
  Speaker 2: I thought CT was going to bust into a commercial there.
• 1:20:36
  Speaker 1: It's not just a bottle.
• 1:20:37
  Speaker 2: It's a person behind this bottle And you can help us feed that person for just $5 and 99 cents a month.
• 1:20:44
  Speaker 4: I got to tell you one more thing This is the last thing I'm going to say And then I'm going to sign off.
• 1:20:47
  Speaker 4: But you know the forge that I was hung over in the morning of January of 2021.
• 1:20:54
  Speaker 4: And I came to my office and because my mom wanted me to do some things and I didn't want to do them because I was hungover, and you know, i thought I got to be useful and I thought let's just throw together a blend, you know, and I threw together three options.
• 1:21:09
  Speaker 4: We had some nice rice and nice bourbons and we have some with our whiskey and, and my partner tasted them on Monday morning I was like, yeah, that number, that number three, is pretty good.
• 1:21:20
  Speaker 4: So that's what the forges I mean anyway, what man?
• 1:21:25
  Speaker 2: this is awesome.
• 1:21:26
  Speaker 2: You can put this up against everybody in your weight class and it's going to hold up.
• 1:21:31
  Speaker 2: It's a really good whiskey.
• 1:21:35
  Speaker 1: I mean that's what it is.
• 1:21:36
  Speaker 1: I mean that's what we're in, that's what we do this for.
• 1:21:39
  Speaker 1: Find with good whiskey, drink good whiskey and promote it.
• 1:21:46
  Speaker 2: So when I find a bottle, I'm picking it up and putting it on my shelf.
• 1:21:49
  Speaker 1: Well you know, I will take a little sample out of this and I'll send it your way.
• 1:21:55
  Speaker 2: I'll tell you what.
• 1:21:56
  Speaker 2: I'll put it right next to one of the the rye cast drinks that I picked up that I know Jeff really enjoys.
• 1:22:05
  Speaker 1: He's got the finger for that one.
• 1:22:06
  Speaker 1: Now just got just everybody.
• 1:22:09
  Speaker 1: Thank you, nolan, for coming.
• 1:22:11
  Speaker 1: Thanks, the dump, okay Thanks.
• 1:22:13
  Speaker 1: Thanks, whiskey, for joining us.
• 1:22:19
  Speaker 1: We're the scotchy bourbon boys.
• 1:22:21
  Speaker 1: Wwwscotchybourbonboyscom.
• 1:22:25
  Speaker 4: Thank you.
• 1:22:26
  Speaker 1: Thank you.
• 1:22:26
  Speaker 2: Absolutely No, no one.
• 1:22:28
  Speaker 2: Thanks for coming out.
• 1:22:29
  Speaker 2: I really enjoyed tonight.
• 1:22:30
  Speaker 2: It's great to hear your story, yeah.
• 1:22:33
  Speaker 4: Good to meet you guys, man Hey brother, cheers, cheers, cheers, cheers, cheers, cheers.
• 1:22:38
  Speaker 4: Cheers.
• 1:22:38
  Speaker 4: Oh, there's a cell there, all right.
• 1:22:45
  Speaker 1: Thanks.
• 1:22:46
  Speaker 4: See you guys wwwscotchybourbonboyscom.
• 1:22:51
  Speaker 1: Remember Facebook, instagram, youtube and Twitter, and then also on all major podcast formats.
• 1:22:57
  Speaker 1: Remember good friends, equal good whiskey and good times.
• 1:23:03
  Speaker 1: Drink responsibly.
• 1:23:05
  Speaker 1: Don't drink and drive and live your life dangerously.
• 1:23:09
  Speaker 1: See, little Stevo is going to take us out.
• 1:23:14
  Speaker 2: Don't get as hammered as Jeff is on a work night.
• 1:23:17
  Speaker 5: Yeah, don't call it CTs, not taking us out, it's Stevo Little Stevo.
• 1:23:23
  Speaker 3: Oh, show me the way to the next Whiskey Bar.
• 1:23:28
  Speaker 3: Oh, don't ask why.
• 1:23:30
  Speaker 3: Oh don't ask why.
• 1:23:33
  Speaker 3: Show me the way to the next Whiskey Bar.
• 1:23:39
  Speaker 3: Oh don't ask why.
• 1:23:41
  Speaker 3: Oh don't ask why.
• 1:23:44
  Speaker 3: For if we don't find the next Whiskey Bar, i'll tell you we must die.
• 1:23:53
  Speaker 3: I'll tell you we must die.
• 1:23:55
  Speaker 3: I.