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Inside Middle West Spirits And Old Elk Ohio Grain To Glass Whiskey! · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_02: Middlewest Spirits was founded in 2008.
• 1:02
  SPEAKER_02: Focus until you elevated the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_02: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:23
  SPEAKER_02: With unique wheated it and rye bourbons and also rye and wheat whiskey.
• 1:29
  SPEAKER_02: The Michelin brand is easy to sick.
• 1:32
  SPEAKER_02: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 1:40
  SPEAKER_01: So they can like be a little bit like what am I looking at?
• 1:42
  SPEAKER_01: Oh, you're looking for it.
• 1:44
  SPEAKER_01: Yeah, that's really cool.
• 1:45
  SPEAKER_00: Yeah, it's very cool.
• 1:48
  SPEAKER_00: Well, this turned off.
• 1:50
  SPEAKER_02: Did it?
• 1:51
  SPEAKER_00: Did it no, it's on.
• 1:53
  SPEAKER_00: Well, I was connected to it.
• 1:54
  SPEAKER_02: Turn it up.
• 1:55
  SPEAKER_00: Well, it is up, but I might, it might have disconnected.
• 1:59
  unknown: You're connected to it.
• 2:03
  SPEAKER_02: I'm not.
• 2:06
  SPEAKER_02: Alright, we'll just go with this.
• 2:09
  SPEAKER_02: I don't have the I do not have.
• 2:11
  SPEAKER_02: That was you.
• 2:14
  SPEAKER_01: You're playing what the song is.
• 2:17
  SPEAKER_01: Okay.
• 2:17
  SPEAKER_01: Where are we?
• 2:18
  SPEAKER_00: Are we ready to go?
• 2:19
  SPEAKER_00: It won't play sound on.
• 2:21
  SPEAKER_00: Weren't you just playing?
• 2:22
  SPEAKER_00: I'm on YouTube.
• 2:23
  SPEAKER_00: It won't.
• 2:24
  SPEAKER_00: The video's playing, it will not play sound now.
• 2:28
  SPEAKER_00: I'm gonna have to re I'm gonna have to revisit it.
• 2:31
  SPEAKER_02: It's okay.
• 2:32
  SPEAKER_02: This is normal.
• 2:32
  SPEAKER_02: This is normal for the Scotchy Bourbon boys, but you know, Gabe, can all give us a break?
• 2:38
  SPEAKER_02: It's 1022 in the morning.
• 2:39
  SPEAKER_02: Okay, here we go.
• 2:40
  SPEAKER_02: All right, here we go.
• 2:41
  SPEAKER_02: Here we go.
• 2:44
  SPEAKER_00: Another song was actually better.
• 2:48
  SPEAKER_00: Just do it.
• 3:01
  SPEAKER_03: We did the one.
• 3:49
  SPEAKER_02: All right, welcome back to another Scotchy Bourbon Boy podcast.
• 3:54
  SPEAKER_02: We are here with Steve Frederick from Middle West Spirits.
• 3:58
  SPEAKER_02: Thank you for having me.
• 4:00
  SPEAKER_02: We've been always we've been down here, but as Middle West Spirits as our sponsor, and especially, I've always been super excited, but to to find to finally last time meet, spent some time with you.
• 4:09
  SPEAKER_02: Yeah, sounds pretty good.
• 4:11
  SPEAKER_02: And then know kind of like what kind of access that you guys are are having and where you're going.
• 4:18
  SPEAKER_02: I mean, it's moving so quick and so fast, and it's it's super exciting.
• 4:22
  SPEAKER_02: You gotta agree, CT.
• 4:24
  SPEAKER_00: It's I I mean, it's always been exciting, but with the addition of old elk, I think that it's just kind of put it into a different world.
• 4:31
  SPEAKER_00: You know, it's just it's elevated the whole thing here.
• 4:33
  SPEAKER_00: We like that to call that the hockey stick.
• 4:36
  SPEAKER_00: That's that would be a Ryan.
• 4:38
  SPEAKER_00: Ryan is a Ryan, it would be a Ryan hockey stick, yeah.
• 4:41
  SPEAKER_02: Yeah, it I and I agree, but also what's so exciting for me is that it's here in Ohio.
• 4:49
  SPEAKER_02: Yeah, and it's you've got what what Ryan and you guys are doing you've taken the essence of just a little bit further north of what was always happening in Kentucky and did happen in Ohio and Indiana and everything, but you guys put it on a distillery on a Kentucky level.
• 5:11
  SPEAKER_02: Like that, that's what's so cool because a lot of times before, well, even before this distillery here, where you know that you guys are just keep moving and grooving on, you had a craft distillery.
• 5:23
  SPEAKER_01: Yes.
• 5:24
  SPEAKER_02: Now that I would say that when I first went there, the what was different is that you had a craft distillery with a column still that was running 24-7.
• 5:34
  SPEAKER_02: I mean, a lot of times we go into craft distilleries and their way they produce is not 24-7.
• 5:41
  SPEAKER_02: So we've been in, and then you go into a lot of other crafts distilleries and there's a pot still that they might run once a year.
• 5:47
  SPEAKER_02: Yes.
• 5:47
  SPEAKER_02: It's so that they can do whatever, and then they're purchasing and and blending.
• 5:51
  SPEAKER_02: So, you know, there's a lot of that that goes on.
• 5:53
  SPEAKER_02: But you guys, I mean, Ryan analyzed everything, ran that got that craft distillery just humming, and then he's like, Well, I need this, I need to go to the next right.
• 6:03
  SPEAKER_02: And and it's so cool to see you guys go to the next level and exciting.
• 6:09
  SPEAKER_01: Yes.
• 6:10
  SPEAKER_01: And it's one of the things I I think that we like to talk about is that is that our whole idea is no matter how big we're gonna be getting and where we are and where our trajectory at this point in time is to always be rooted in Ohio and to have that that connection to our farmers that grow our our grains, to the the people that are working here, to the barrels being made in Jackson, to you know, the the wildflower honey that we get for our honey vanilla vodka being grown here or harvested here in Ohio.
• 6:38
  SPEAKER_02: Yeah, yeah.
• 6:40
  SPEAKER_01: You can just turn it off if you want now.
• 6:42
  SPEAKER_00: Well, I had the volume down.
• 6:43
  SPEAKER_02: Yeah, that's fine.
• 6:45
  SPEAKER_02: Well, the cool it's like when you know what you know, because early on talking with Ryan, we talked about this before, but he's so self, not self-personing, but but the distillery corporation himself operated.
• 7:05
  SPEAKER_02: I mean, everything that you guys do, you're part of the ownership of doing it down to making your recognition.
• 7:14
  SPEAKER_02: You know, you know, and that's just and then the purchasing, you're purchasing as much Ohio grain as you possibly can to keep what you know.
• 7:22
  SPEAKER_02: I understand sometimes you need like rise and whatever, you gotta go outside of the state, but overall, anything possible that you're trying to do here, down to your barrels, to your rick houses, to just the production is Ohio.
• 7:37
  SPEAKER_02: Yes, which makes total sense because you can't do total in Kentucky because you're in Kentucky, right?
• 7:45
  SPEAKER_02: You're doing Kentucky, and then they usually Kentucky was so big they they can't even produce enough realistically to do it all Kentucky yet.
• 7:56
  SPEAKER_02: They're purchasing outside of Kentucky all the time.
• 7:58
  SPEAKER_01: And they don't have they don't have the farmland space that we have here in Ohio.
• 8:02
  SPEAKER_01: The glaciers helped with that when they came through the northern part of the state and they flattened it out, makes it really nice for growing grains.
• 8:08
  SPEAKER_02: Yeah.
• 8:09
  SPEAKER_02: Well, and then you could also talk about the production of grains here.
• 8:13
  SPEAKER_02: Is that throughout history, what what whiskey meant was whatever you grew, that instead of trying to save it till it was beyond consumption, corn, wheat, whatever, you basically could use it quickly after the growing season, whatever was not for consumption, and reduce it down to something that was now shippable, not too bulky, and was more profitable in the end.
• 8:41
  SPEAKER_02: And that's kind of what grain has meant to the whole United States.
• 8:44
  SPEAKER_02: I mean, whiskey has meant to the whole United States and bourbon for forever.
• 8:48
  SPEAKER_02: Yeah.
• 8:48
  SPEAKER_02: And so Ohio really didn't have a lot of Ohio grain going off to whiskey making.
• 8:56
  SPEAKER_01: So that is the as a grain, because like you said, it's bulky.
• 8:59
  SPEAKER_01: I mean, just to think about this facility itself, last year we went through 1.5 million bushels of grain.
• 9:05
  SPEAKER_01: Well, that that's a lot, it's a lot of space, it's a lot of it's a lot, it's about 75 million pounds of grain that went through this facility.
• 9:12
  SPEAKER_00: Well, moving that's difficult, but if I can condense that down to a barrel, yeah, it's and then you have to deal with the stillage that's left when it's all said and done.
• 9:22
  SPEAKER_01: So we're recycling so much of our water at this point in time, but yeah, you still have to deal with the stillage and everything.
• 9:27
  SPEAKER_02: Well, the great the greatest part about this this distillery is it's not like Ryan didn't know what he was going to do with the stillage.
• 9:34
  SPEAKER_02: He basically set up the part, you know.
• 9:37
  SPEAKER_02: So and and when we first when I first started going in, I had no idea half the stuff.
• 9:42
  SPEAKER_02: I mean, I was at a craft distillery, I think it was barrel house, and he was actually taking the stillage and he was slapping it through a screen with a shovel and into a barrel and then setting it off to cows, and then he talked about how the cows just would come running to the running to the pickup truck when they delivered it, and then it was like that was the the cows knew it was the local barn bar.
• 10:04
  SPEAKER_02: Yeah, they would get drunk and tip over.
• 10:06
  SPEAKER_02: Well, and now now your stillage isn't quite slapping it through the screen, you know what I mean.
• 10:11
  SPEAKER_01: I like to call them our washing machines that are back over there, and when it gets pumped into them and it centrifuges out the water, and then that just goes out to our growers and farmers, but it's crazy because the farmers actually have to watch it because the they'll eat as much as you give them, but it's so high in protein that they actually start to lose weight.
• 10:26
  SPEAKER_01: So the the the the the uh farmers were like, okay, well, here's a little bit.
• 10:32
  SPEAKER_01: We like you to be lean, but we don't want you losing weight.
• 10:34
  SPEAKER_02: Right.
• 10:35
  SPEAKER_02: And then also when you and that funny, because that's not something that when you were producing over there, that the you were producing so much stillage that you the cows were losing weight, but then you put in something like that.
• 10:46
  SPEAKER_02: That's probably when that was happening, was a surprise to you kind of overall, right?
• 10:51
  SPEAKER_02: Like not like, well, we better not sell too much to one guy because his cows will lose weight.
• 10:56
  SPEAKER_02: You just had to find that out.
• 10:57
  SPEAKER_01: The warmer stuff told us, it's like, okay, well then use it for something else.
• 11:00
  SPEAKER_00: Yeah, yeah, their muscle mass goes up and the fat content goes down, and that's not always good.
• 11:05
  SPEAKER_02: So it was a good thing.
• 11:06
  SPEAKER_02: Oh, yeah.
• 11:07
  SPEAKER_02: The beef, there's a there's a percentage there, just like you know, in whiskey, there's a percentage like a proof in whiskey.
• 11:14
  SPEAKER_01: Sometimes it's great.
• 11:15
  SPEAKER_00: But you know, that could also be a thing where people start to find that as an opportunity down the road.
• 11:20
  SPEAKER_00: Like we have the most protein-rich beef.
• 11:23
  SPEAKER_00: Our cows have five percent body fat.
• 11:26
  SPEAKER_02: They're just fully bulked up.
• 11:28
  SPEAKER_02: Well, made it like a kangaroo.
• 11:29
  SPEAKER_02: Maybe I need to buy some stillage, you know.
• 11:33
  SPEAKER_02: Oh, there you go.
• 11:34
  SPEAKER_00: We might be on to something new.
• 11:36
  SPEAKER_00: There we go.
• 11:36
  SPEAKER_00: This could be that would be a cool drink.
• 11:38
  SPEAKER_00: The new the new stillage protein drink.
• 11:41
  SPEAKER_01: We will reduce it down to a powder.
• 11:43
  SPEAKER_01: We'll sell it in in canisters at Costco for like$49.99.
• 11:47
  SPEAKER_00: I just want a fraction of the cut when it happens.
• 11:49
  SPEAKER_00: Just a little bit of a couple of things.
• 11:50
  SPEAKER_00: Just a little bit of just 0.5%.
• 11:53
  SPEAKER_01: A couple jars and 0.5%, and you're good to go.
• 11:56
  SPEAKER_02: All right, so we want to get into this.
• 11:58
  SPEAKER_02: So afterwards, people on YouTube and and Facebook, we're gonna grab the mic when we're done recording the audio here.
• 12:04
  SPEAKER_02: We're gonna just grab it.
• 12:05
  SPEAKER_02: We're gonna get a little tour, and then we'll finish up the tour, you know, a little bit, and then we'll we're gonna shoot some video and then come back and get some video of the thieving aspect of it.
• 12:16
  SPEAKER_02: We're gonna, I need everybody, I need to get like about 10 different versions of the thieving.
• 12:21
  SPEAKER_01: So I will say that let's where do you want to start as far as today?
• 13:12
  SPEAKER_01: Well, we'll start with what we got in the glass.
• 13:14
  SPEAKER_01: So, this is a brand new release from Middle West Spirits.
• 13:16
  SPEAKER_01: This is our Vino de Naraha, which is a really cool, it's part of our double cast collection.
• 13:22
  SPEAKER_01: We did it last year, distillery only, but that was also done as a single barrel.
• 13:26
  SPEAKER_01: This is actually a blend of about eight date barrels that had aged all different times, anywhere from up from about a year to about 17 months.
• 13:35
  SPEAKER_01: And it's also been proofed down to 112 proof.
• 13:38
  SPEAKER_01: Absolutely delicious for those who don't know Vino de Naraja.
• 13:40
  SPEAKER_01: So that is a Spanish orange wine where they take the Balencia oranges and they take just the brine, the peel of it, and they macerate that with alcohol and then store it in barrels, and then that's pulled out and they use that in the production process, and then we get the barrels afterwards.
• 13:57
  SPEAKER_01: So it's got this really cool kind of light orangey, bitter, orange, bitter orange kind of flavor to the nose.
• 14:05
  SPEAKER_02: I've had that orange flavor in whiskeys before, and I think I think Parker Heritage did one which carousel.
• 14:15
  SPEAKER_02: The carousel, yeah.
• 14:16
  SPEAKER_02: The carousel, but the orange in that one carried a heavy flavor that turned off a lot of bourbon people.
• 14:23
  SPEAKER_02: Yeah, you're not gonna be able to do that.
• 14:24
  SPEAKER_02: Not that I'm not that I didn't I like it.
• 14:26
  SPEAKER_02: I mean, I I like to do tastings the average person absolutely loves it.
• 14:31
  SPEAKER_02: You know, if you're just doing a tasting for people that are whatever, they taste it.
• 14:36
  SPEAKER_02: It's a hit.
• 14:37
  SPEAKER_02: This is a lighter, but this is exactly why I love Middle West spirits because you guys are all about complexity and balance.
• 14:44
  SPEAKER_02: Yeah, I mean, that's kind of what I would say.
• 14:47
  SPEAKER_02: If you're looking for a whiskey or a bourbon that's going to give you flavors one time and then another flavor another, but it's all kind of balanced out so that each one can express itself between each sip.
• 15:02
  SPEAKER_02: You guys really, especially your finishing series, which you know, and initially from the start, I mean the Or Loroso finish and all that were are just they're spectacular.
• 15:12
  SPEAKER_01: And this is fun because this just sits on your palate.
• 15:14
  SPEAKER_01: Yeah, like we were tasting it just a few minutes ago, and it was like about a minute later, I was like, okay, I can still like breathe in, still getting that orange and I'm getting that citrus.
• 15:23
  SPEAKER_01: This is a base, the base of this is 50% uh dark pumper nickel rye, 50% wheat whiskey.
• 15:29
  SPEAKER_01: Age five years, and then it's anywhere from a year to that.
• 15:31
  SPEAKER_01: That's why it has so much.
• 15:33
  SPEAKER_02: Think about that because now you're getting a huge bread dessert.
• 15:36
  SPEAKER_02: So they did 50% wheat whiskey and 50% pumper nickel rye.
• 15:43
  SPEAKER_02: So it's bak yeah, it's it has a baking nose.
• 15:48
  SPEAKER_02: So it's not 50 the corn is where it's a it's so there's 10 per there's only 10% corn in the dark pumper nickel.
• 15:59
  SPEAKER_01: So there's literally very little corn in this at all.
• 16:02
  SPEAKER_01: So how many wheat and dark pumpernickels?
• 16:04
  SPEAKER_02: So what do you what do you okay, what do you call I never heard heard of so it's a wheated?
• 16:13
  SPEAKER_02: So is it it's not bourbon because it's not 50 but it's a wheated whiskey?
• 16:19
  SPEAKER_01: It's a wheat, it's a wheat whiskey, basically.
• 16:20
  SPEAKER_01: But but it's the so the wheat whiskey's 95 wheat, 5% uh malted barley, and the dark pumpernickel is 80% dark pumpernickel.
• 16:28
  SPEAKER_01: So it's like a wheat rye.
• 16:30
  SPEAKER_01: Yeah, but I've never heard of a little bit of other things.
• 16:32
  SPEAKER_02: I when so what do you what what do you uh did you put that out just as is?
• 16:38
  SPEAKER_02: I mean, who's doing a wheated rye?
• 16:40
  SPEAKER_02: Who's doing a wheeded wheat?
• 16:42
  SPEAKER_02: No, it's a under the two.
• 16:43
  SPEAKER_02: It's uh a ride weeded.
• 16:45
  SPEAKER_02: It's a ride weed.
• 16:46
  SPEAKER_02: Because it's got the 50%, no, it's got only 45% because it's 95.
• 16:52
  SPEAKER_02: That's why it technically is just a whiskey.
• 16:54
  SPEAKER_02: Yep, it's just so it would be an American whiskey?
• 16:56
  SPEAKER_02: Yep, it's basically an American whiskey.
• 16:58
  SPEAKER_02: But that's almost a category in itself.
• 17:00
  SPEAKER_02: Because I don't even know any American whiskeys that's that are where you're talking 45% and then 40% and 10% dark barley.
• 17:09
  SPEAKER_02: Yeah, well, it'll be 40% dark pump and nickel because it's half of the 80, right?
• 17:13
  SPEAKER_02: Yeah, 40%.
• 17:14
  SPEAKER_01: 5% corn, 5% malted barley, or 7% and a little bit less than one of the others.
• 17:19
  SPEAKER_01: It's crazy.
• 17:20
  SPEAKER_00: That nose goes now, like you picked up that sweet bread that started to get into it.
• 17:25
  SPEAKER_02: It's a four-grain because it's got a four-game grain American whiskey finished in.
• 17:32
  SPEAKER_02: I I come from the I was before when I was outside, I really did a lot of diving into everything that you guys have been doing.
• 17:39
  SPEAKER_02: I I usually keep up, but I asked if there's some new things.
• 17:42
  SPEAKER_02: So they talked about this, and me saying the name of the wine that you barrel that it is, is is if me trying to say that is not something I should do.
• 17:52
  SPEAKER_02: So I kept saying asking Chat GBT and and I'm like, is it this?
• 17:57
  SPEAKER_02: And then all of a sudden, out of nowhere, because I I usually she it's a Brit British woman voice, you know, that I use for tragedy.
• 18:04
  SPEAKER_02: Out of nowhere, it just puts out this beautiful version of what it's supposed to be.
• 18:09
  SPEAKER_02: And I'm like, there's no way I can see that.
• 18:10
  SPEAKER_02: You're like, I can't.
• 18:11
  SPEAKER_02: I'm never getting there.
• 18:12
  SPEAKER_01: I'm never getting there.
• 18:13
  SPEAKER_02: Yeah, it's just I am not getting vino de Naraha.
• 18:18
  SPEAKER_02: Naraha.
• 18:19
  SPEAKER_02: Yeah, Naraha.
• 18:20
  SPEAKER_02: Naraha.
• 18:21
  SPEAKER_02: The end of the thing.
• 18:21
  SPEAKER_02: And she's like, she's like vino de naraha.
• 18:24
  SPEAKER_00: I mean, it was just it was like flowed, and I'm just like, oh my god.
• 18:27
  SPEAKER_00: So we talked about before this, before we got live, people probably didn't catch that.
• 18:32
  SPEAKER_00: But last year this came out as a cast drink single barrel.
• 18:36
  SPEAKER_00: And we talked that this year, when you did the blend of eight barrels, that you brought it down to a 110-proof.
• 18:42
  SPEAKER_00: Yeah, 112, 12.
• 18:44
  SPEAKER_00: And the reason for that was because I think people sometimes think that you do that for a commercial reason and not for a flavor reason.
• 18:53
  SPEAKER_00: And this is 100% for a flavor reason.
• 18:55
  SPEAKER_01: It's interesting because the the single barrel was 123.8 proof, and it was really good.
• 19:02
  SPEAKER_01: But when when this one comes out and you taste this one, this one has the that aromatic comes through, that orange and the bitter and the that grapey, almost like apple pear components to it from the wine itself, uh didn't show through nearly as well.
• 19:19
  SPEAKER_01: So as we proofed down and got to this point, it was like, wow, look at all these new flavors and aromatics started to come through.
• 19:25
  SPEAKER_01: And I was like, okay, that's that's worth it.
• 19:27
  SPEAKER_02: And and what was is it a French oak in that that's in?
• 19:31
  SPEAKER_01: Well, that's a really good question.
• 19:33
  SPEAKER_01: Probably probably French, but saying it's in Spain.
• 19:37
  SPEAKER_02: Because a lot of times, uh like when you're talking about there's a flavor of a barrel strength, the 123 that I pick up throughout a lot of barrel strengths.
• 19:49
  SPEAKER_02: It's like the barrel strength flavor that I can that I sense, well, that's high proof.
• 19:53
  SPEAKER_02: I can tell it.
• 19:54
  SPEAKER_02: You've maintained that in this at 112, but also it's part of the balance.
• 19:59
  SPEAKER_02: Yeah.
• 20:00
  SPEAKER_02: Because if you're drinking it at 124 and I did not have it last year at the single barrel, but I imagine that barrel strength flavor was over was was a little bit more potent and overriding, like you said.
• 20:12
  SPEAKER_02: And where this is the epitome of I'm tasting it, I'm like, yeah.
• 20:17
  SPEAKER_02: And when you know, and I think initially when you guys came, I I when I was here way back in 2020, 22 or whatever, we walked into the distillery over there, and I was tasting the Orla Rosso, but not at cast strength.
• 20:31
  SPEAKER_02: Right.
• 20:32
  SPEAKER_02: It had been already been blended.
• 20:33
  SPEAKER_02: Yeah, and but that one was good, but it seemed a little bit, I don't know what proof that was.
• 20:41
  SPEAKER_02: And then I tasted the cast strength of the Orla Rosso, and it was crazy like flavorful and whatever.
• 20:47
  SPEAKER_01: Now this one and it's crazy because you can, like you say, it can go both ways.
• 20:52
  SPEAKER_01: Sometimes you got a cast strength and you're like, Oh wow, that's really good.
• 20:55
  SPEAKER_01: And other times, and then you start to proof it down, you're like, Well, yeah, I just lost, I lost everything.
• 20:58
  SPEAKER_01: Yeah.
• 20:59
  SPEAKER_01: Other times you can proof down and then you start getting new all these fun nuances that you didn't get.
• 21:04
  SPEAKER_02: But at cast strength, when you drink a cast strength off of it and it's a cast strength, you know if it's too powerful.
• 21:10
  SPEAKER_02: We we know when something's too powerful.
• 21:13
  SPEAKER_02: I mean, there's a lot of people out there that want 140, burn your burn every single taste.
• 21:19
  SPEAKER_02: Right, right.
• 21:20
  SPEAKER_02: They that yeah, they want it.
• 21:21
  SPEAKER_02: That's fine.
• 21:22
  SPEAKER_02: But what I'm saying is, but when you're putting out a blend that you want to represent this distillery, right, you're not just doing it for the proof hounds that you're not doing it for the three percent.
• 21:34
  SPEAKER_02: Yes.
• 21:34
  SPEAKER_02: Those guys, those guys exist and they do a really good job of promoting everything.
• 21:39
  SPEAKER_02: But this has to be for anybody, yeah, and that and it's enough proof that it does what you know, but it's it's it's really, I would, I would just uh the way I I don't say this often, but it's beautiful.
• 21:53
  SPEAKER_01: It's a really it's it's actually that's a great term because it's really a very pretty whiskey.
• 21:59
  SPEAKER_00: It is, and it drinks elegant, it drinks in so many different ways.
• 22:03
  SPEAKER_00: I mean, there's orange and caramel, so many things, but I I'm gonna make a comparison to this that I think that you guys may or disagree, maybe, but I think on a large rock and a glass, this would very much have the reminiscence of an old-fashioned.
• 22:19
  SPEAKER_01: Oh, yeah.
• 22:20
  SPEAKER_01: But Lil, you've got your you could you got your your burnt orange in there.
• 22:24
  SPEAKER_02: You could drink this on a rock and you better not.
• 22:27
  SPEAKER_02: Totally 112 proof.
• 22:30
  SPEAKER_02: Oh, yeah, just pour it in there.
• 22:32
  SPEAKER_02: And then all you'd have to do is you wouldn't have to take the orange zest in.
• 22:38
  SPEAKER_02: No, no, you would just rim.
• 22:40
  SPEAKER_02: Oh, I wouldn't.
• 22:41
  SPEAKER_02: I would just rim around because that's that with an old-fashioned, usually that little bit on the rim within that's about it.
• 22:47
  SPEAKER_00: Is actually what I when I get an old-fashioned that's done right, when it's just done.
• 22:52
  SPEAKER_00: And they've twisted a spiral and put in there, not a wedge with the the pulp and all that.
• 22:56
  SPEAKER_00: No, no, it's always the period.
• 22:58
  SPEAKER_00: You're talking about the zaps.
• 23:00
  SPEAKER_00: But if they do it with the spiral, right?
• 23:02
  SPEAKER_00: This this is that in a glass.
• 23:05
  SPEAKER_02: If I'm in Kiwani, Wisconsin, after the brewers just won, right?
• 23:11
  SPEAKER_02: I'll take the wedge and the maraschino cherries and and the guy muddling it with his hands when he after he takes after he gives back the bowling shipping that he just orange wedges you got in your your lunch when you were a kid.
• 23:24
  SPEAKER_02: Like you just got everything and just sticks it in the glass.
• 23:26
  SPEAKER_02: No.
• 23:27
  SPEAKER_02: No, I'll take it sometimes.
• 23:28
  SPEAKER_02: And then and then in Wisconsin, they're gonna take the white soda, club soda, and hit it on the end.
• 23:35
  SPEAKER_02: I mean, I when I first came with old fashions, when I first started getting into bourbon, I'm like, that's not old fashioned.
• 23:42
  SPEAKER_02: Because if it has white soda.
• 23:44
  SPEAKER_02: In it because I've had a lot of brandy old fashions and old fashions make for me in Wisconsin.
• 23:48
  SPEAKER_00: Cheap ass way of making an old fashioned.
• 23:50
  SPEAKER_00: That's why Wisconsin is a good thing.
• 23:55
  SPEAKER_02: When you come to Wisconsin with me, there is an advantage that you can make that right.
• 24:00
  SPEAKER_02: You should actually work on it.
• 24:01
  SPEAKER_00: I will tell as soon as they start to pour that water in there.
• 24:05
  SPEAKER_00: I'm going to be like, eh, no.
• 24:08
  SPEAKER_00: So the other thing before we pass on this and move on to the next thing is if you've in Ohio, this bottle has been as high as some of these relationships.
• 24:18
  SPEAKER_00: 130.
• 24:18
  SPEAKER_00: And it is now going to be$100.
• 24:21
  SPEAKER_00: $99, which this is going to be, if you look behind, Steve, there's a tube.
• 24:26
  SPEAKER_00: It's the red tube.
• 24:27
  SPEAKER_00: Oh God.
• 24:28
  SPEAKER_00: That's the tube it comes in.
• 24:29
  SPEAKER_00: You're getting this, and I'm not kidding you.
• 24:33
  SPEAKER_00: That's that's a bottle to have.
• 24:34
  SPEAKER_02: It will be now we're still talking at this point the the heyday of the craft distillery.
• 24:43
  SPEAKER_02: Yes.
• 24:43
  SPEAKER_02: With that, that's your craft distillery whiskey in there, where you were pretty much.
• 24:49
  SPEAKER_02: I mean, we're talking five years, you were pretty much full out at the distillery, and and he was realizing he needed we were probably 5,000 barrels a year, something in that in that line.
• 25:02
  SPEAKER_01: I think about like the numbers that you look like walking through the barrel house, it's like, yeah, you know 2021, five, six thousand barrels, maybe.
• 25:11
  SPEAKER_02: Yeah, uh just right at the time.
• 25:12
  SPEAKER_02: Now, my my question, here's a question.
• 25:16
  SPEAKER_02: How do you get this distillate to that distillant?
• 25:20
  SPEAKER_02: Which I don't I know you're working to get as close, but at the same time, there's things that I would say with this distillery and how it's set up, you can do better.
• 25:32
  SPEAKER_02: So you're gonna increase so but you can make the human error, but you're also still producing at the other credit credit.
• 25:40
  SPEAKER_02: So I mean that presents a conundrum where how do you how is there a mix or do you stay true to that one?
• 25:50
  SPEAKER_01: There's times now where we need both of them.
• 25:53
  SPEAKER_01: I mean, there were 65,000 gallons under fermentation, here were 450,000.
• 25:58
  SPEAKER_01: And there's times where I've walked over here when we were doing like single malts during the summer, and just when we were doing the old alged just recently.
• 26:07
  SPEAKER_01: Yeah, they're running full-time over there as well.
• 26:10
  SPEAKER_01: So which is which is crazy.
• 26:11
  SPEAKER_02: Yeah, and how so the distillate here you've been distilling is what three and a half years, or is it that's it?
• 26:19
  SPEAKER_01: That's that's about where you're at, right?
• 26:21
  SPEAKER_01: Right coming up on that, yeah.
• 26:22
  SPEAKER_01: I think they started in the summer, summer of 23.
• 26:25
  SPEAKER_01: Right.
• 26:25
  SPEAKER_01: Coming up on three and a half years.
• 26:27
  SPEAKER_00: Yeah.
• 26:27
  SPEAKER_00: So we're looking at that doesn't seem that's 36 years old.
• 26:31
  SPEAKER_02: I know.
• 26:31
  SPEAKER_02: It makes you feel older because anyway.
• 26:33
  SPEAKER_00: Because I remember walking outside, and this the fermentation tanks were sitting out like that.
• 26:38
  SPEAKER_00: I was I was here.
• 26:39
  SPEAKER_02: Ryan took me on a thing, and you guys were doing the fermentation tanks, and he was telling me the angle so he could do American on some of the tanks.
• 26:50
  SPEAKER_02: He wanted to have the angle different so he could make American single malt because of what he learned at the craft distillery.
• 26:57
  SPEAKER_02: Yeah, yeah.
• 26:58
  SPEAKER_02: And we know that's coming.
• 26:59
  SPEAKER_02: And I that and it's almost like you guys from I saw American single malt start, and I felt a couple years ago, like when whatever, that it was about to just jump in, and then it kind of cooled off.
• 27:13
  SPEAKER_01: But now a lot of people jumped into it, and it and to do that, to jump into the single malt, it's expensive.
• 27:21
  SPEAKER_01: Malt is very expensive compared to the other grains.
• 27:23
  SPEAKER_01: And when you're getting a great example is Westward out in Oregon.
• 27:27
  SPEAKER_01: Phenomenal single malts.
• 27:29
  SPEAKER_01: They do their Pinot Noir barrel age, they do their stout one.
• 27:33
  SPEAKER_01: But it was also$100 a bottle.
• 27:35
  SPEAKER_01: And for someone who's walking up onto a shelf and going, I want to try a single malt, and they're like, Well, maybe I'll get this over here.
• 27:41
  SPEAKER_02: Yeah, well, maybe I'll get what still is the hardest part.
• 27:45
  SPEAKER_02: I mean, every bourbon hat in America has definitely put scotch in its place.
• 27:52
  SPEAKER_02: But when you talk about the category of scotch that's been around for hundreds of years, there's a that part, you can't just say American single malt and think somebody who's drinking scotches are just gonna switch.
• 28:08
  SPEAKER_02: It's it there's a whole aspect of that, you know.
• 28:12
  SPEAKER_01: It's like you've got to get the you've got to get the fringe people that are drinking whiskeys and bourbons and the fringe people that like scotch, and that's your that's your entry group of people.
• 28:22
  SPEAKER_01: Here's what we need.
• 28:23
  SPEAKER_02: We need a show on NBC that is about an Ohio advertising agency that everybody drinks Middle West American single malt.
• 28:34
  SPEAKER_02: They're like, I'll have the we can't yet say the 23-year-old, but you know what I mean.
• 28:39
  SPEAKER_02: You know, that's kind of what we'll do it, we'll do a little point.
• 28:42
  SPEAKER_01: It'd be like a 2.3-year-old.
• 28:44
  SPEAKER_01: Right.
• 28:46
  SPEAKER_01: No one will notice.
• 28:49
  SPEAKER_00: It'll be like the 25.5 bottle.
• 28:51
  SPEAKER_00: Yeah, exactly.
• 28:52
  SPEAKER_02: I mean, but that's what Scotch has over whatever years and years.
• 28:56
  SPEAKER_02: But you guys have the advantage of with your single malts of taking at one point, you're you don't have to go out and buy bourbon barrels.
• 29:03
  SPEAKER_02: You just empty them and then put your American single malt in your own bourbon barrels.
• 29:06
  SPEAKER_01: And it's funny because we're we've been doing, we did a bunch of single malt this this summer, and I was just at the barrel house, and it's so funny because they had all the barrels, and it's just a giant wall, but there's like this jangle piece that's in the middle of it, that's all old-aged barrels that like white, black, white, black over here.
• 29:24
  SPEAKER_01: And I'm like, they had to like range those, make like a design in it and get it.
• 29:28
  SPEAKER_01: Get an artist to come in and do it.
• 29:30
  SPEAKER_01: Billy who runs it was just like, yeah, that would be a nightmare to get this way.
• 29:34
  SPEAKER_01: They're all right in one spot.
• 29:36
  SPEAKER_00: And I'm like, okay, well, all right, let's go to the old brand so talk about what this is.
• 29:41
  SPEAKER_01: So these are some new releases we're gonna taste right now from our good friends at OHLQ.
• 29:47
  SPEAKER_01: Ann and the team came over March of this year and picked some fun barrels.
• 29:53
  SPEAKER_01: There are five, well, technically there were five.
• 29:55
  SPEAKER_01: There are four barrels that are out on the market right now.
• 29:57
  SPEAKER_01: We've got two that are a seven-year-old old elk rye, so 95 rye, 5% matte mash bill.
• 30:05
  SPEAKER_01: And then they spent about 27, almost 28 months in toasted barrel.
• 30:10
  SPEAKER_01: These are it's interesting because they were there was there is this is a super limited release.
• 30:15
  SPEAKER_01: When we brought everything over from old elf, there were 30 barrels of this that several people who came from old elf thought that they had already been used in a blend, but they had not.
• 30:25
  SPEAKER_01: And so OHL Kill QPick 2.
• 30:28
  SPEAKER_01: We had two influencers.
• 30:29
  SPEAKER_01: We had Tony from Dude Approved and two ounce whiskey.
• 30:33
  SPEAKER_01: And they tasted two of them and they just dead set that they liked each one.
• 30:39
  SPEAKER_01: So we kind of separated the two in the state.
• 30:41
  SPEAKER_01: Northern one goes for the two-ounce whiskey, southern one goes for actually it was the other way around.
• 30:47
  SPEAKER_01: For Tuskiz on Tesca.
• 30:49
  SPEAKER_01: So this is 108.1 proof.
• 30:51
  SPEAKER_01: It's barrel number 48753.
• 30:57
  SPEAKER_02: 100 and what?
• 30:58
  SPEAKER_02: 108.
• 30:59
  SPEAKER_02: Okay.
• 31:00
  SPEAKER_02: I thought you said 148.
• 31:02
  SPEAKER_02: Now it's like 100.
• 31:03
  SPEAKER_01: That's well, so and it's a toasted rye, correct?
• 31:09
  SPEAKER_01: It's a toasted rye.
• 31:10
  SPEAKER_01: So it was it, it was seven years in barrel and then two and a half years in a toasted barrel.
• 31:14
  SPEAKER_02: So it's bourbon, was started, it's the regular old elk bourbon, then a toaster, or was it a rye?
• 31:19
  SPEAKER_02: It was a rye in its own.
• 31:21
  SPEAKER_02: 95 rye, 95, 5% malted barley.
• 31:23
  SPEAKER_02: Well, we know classic match.
• 31:25
  SPEAKER_02: I mean, it obviously was coming from a place that does it.
• 31:28
  SPEAKER_02: Exactly.
• 31:28
  SPEAKER_02: I mean, that's yeah.
• 31:30
  SPEAKER_02: But so my 108, you said, right?
• 31:36
  SPEAKER_02: So you're still I I don't know what the cutoff point is yet for where ries that are proof down start to become rancid to me, because that's what I learned.
• 31:47
  SPEAKER_02: That's like lower proof ries, is what I don't I like barrel proof.
• 31:51
  SPEAKER_02: I love toasted barrel high proof ries.
• 31:53
  SPEAKER_02: Higher proof rice.
• 31:54
  SPEAKER_02: But 108 is not below the level that's still high enough proof for me to really like.
• 32:00
  SPEAKER_02: But also, you're talking about some damn special barrels, probably.
• 32:04
  SPEAKER_01: And and it's it's it's got that you know, that classic rye mouthfeel where it kind of hits your palate, kind of sits, and then it kind of just does like this explosion in the back of your palate.
• 32:16
  SPEAKER_02: Yeah, but it's explodes to like a minty flavor.
• 32:19
  SPEAKER_02: It really finishes a lot.
• 32:20
  SPEAKER_02: There's a lot of spearmint kind of finish.
• 32:23
  SPEAKER_02: And it's that's what it I can handle.
• 32:25
  SPEAKER_02: The little bit, there's a just a tad of caramel, yeah, and then it goes spearment.
• 32:29
  SPEAKER_02: But when you start to get into those grassy things, they they almost I think they go rancid to me.
• 32:35
  SPEAKER_00: Yeah, I think when we drank this the other day, the toasted part of it to me, the mint you're not gonna miss mint at 95.5 at seven years.
• 32:44
  SPEAKER_00: You're the mint is there.
• 32:45
  SPEAKER_00: It hasn't turned chocolatey enough until it gets to me like 10 years plus.
• 32:50
  SPEAKER_00: But what I think the toasted did with this is it kind of took that mint, mellowed it down, and gave it that calm of the gave it some of those nice flavors.
• 33:00
  SPEAKER_01: I think you're you're right on with that.
• 33:01
  SPEAKER_01: I think it does kind of it does kind of mash that minty component down a little bit.
• 33:05
  SPEAKER_02: But then you still get that still there, but not like so in the middle of the whole thing, like you get their first part, you get the finish, but in the middle of that flavor is a little bit of the like that much of the earthiness that I don't like, but it's mixed with the mint and the the caramel, and it's actually presents itself as a as like that traditional rye, like maybe what whatever.
• 33:34
  SPEAKER_02: So if you like bullet per se, 95 five or whatever, you're gonna like this because there's just a little bit there, but then there's that caramel and then you've got enough of everything else.
• 33:44
  SPEAKER_02: Yeah, yeah.
• 33:46
  SPEAKER_02: So it takes you guys again, it's balanced.
• 33:51
  SPEAKER_02: What no?
• 33:52
  SPEAKER_02: I I said if you like bullet, you'll love this.
• 33:55
  SPEAKER_02: I didn't say it's not wait a minute.
• 33:58
  SPEAKER_00: If you listen, if you like bullet, I'm not sure what else you like.
• 34:03
  SPEAKER_00: No offense.
• 34:04
  SPEAKER_00: But you just insulted.
• 34:06
  SPEAKER_00: There's just I mean, I mean there's those people who like bullet, and I'm like, have you tried anything else?
• 34:10
  SPEAKER_02: Those those people who like bullet are like 80% of the whole rye market.
• 34:16
  SPEAKER_01: Well, they just they just order it because they're in a drink.
• 34:19
  SPEAKER_02: Because it has a green label.
• 34:21
  SPEAKER_02: Yeah, and they ordered it in a drink.
• 34:22
  SPEAKER_00: Where's Wendy?
• 34:23
  SPEAKER_02: Stop ripping on on the on that part of it.
• 34:26
  SPEAKER_02: We we we offer everybody will not review bullet because I can't do it, but at the same time.
• 34:33
  SPEAKER_02: See?
• 34:33
  SPEAKER_00: But no, I'm not saying it's different.
• 34:35
  SPEAKER_00: It's so bullet is a very forward rye.
• 34:39
  SPEAKER_00: I should say it's a good term for it.
• 34:41
  SPEAKER_00: It's forward.
• 34:42
  SPEAKER_00: It's very much true.
• 34:43
  SPEAKER_02: It's not even the it's a different distillery that they made famous.
• 34:47
  SPEAKER_00: But when you take a rye like this and you toast it, you get those nice flavors that come out, the caramels and you accentuate the vanillas and stuff.
• 34:55
  SPEAKER_00: Yeah it really is pretty good.
• 34:57
  SPEAKER_01: Okay, so let's get on to the so this right now the we did our barrel release earlier this week at the distillery, and then these will be available throughout the state starting on this week.
• 35:08
  SPEAKER_01: This week, yeah.
• 35:11
  SPEAKER_01: $69.99 for basically a nine and a half year old.
• 35:14
  SPEAKER_01: If we want to stack the ages, it's a nine and a half-year-old ride.
• 35:17
  SPEAKER_02: Okay, so what I would like to say to everybody out there, I will say this when you're talking about the quality of whiskey that Middle West is distributing to the price point, you guys are delivering higher level whiskey to the masses at a price point that I would say is just based off our last podcast.
• 35:42
  SPEAKER_02: What's the best bang for your buck?
• 35:45
  SPEAKER_02: And I really feel, and and we did this, and the internet told me five that were the best bang for your buck, but my number three bang for your buck was Middle West Spirits cast strength, either the pumpernickel rye or the weeded whiskey or the four-grain.
• 36:03
  SPEAKER_02: I mean, yeah, it's nuts to put out a cast strength with that much flavor that is that is it's not, you know.
• 36:11
  SPEAKER_02: I mean, uh Rare Breed was there.
• 36:14
  SPEAKER_02: That's a good that's 50 bucks.
• 36:15
  SPEAKER_02: It's a fantastic thing they put out over and over, but you guys are right there with how how is that a bad thing to be right up there with wild turkey putting out one of the best bang for your I'll take that all day long.
• 36:27
  SPEAKER_01: You're welcome, man.
• 36:30
  SPEAKER_02: It is.
• 36:31
  SPEAKER_02: I mean, that at$100 is ridiculous.
• 36:34
  SPEAKER_02: Yeah, that's ridiculous.
• 36:35
  SPEAKER_02: That is uh that is anywhere else that's at least$189 to$200 bottle that people would release.
• 36:42
  SPEAKER_01: And you guys I had several of those bourbon guys at the end that that when we were talking about this before it came out, and they were like, so what's that gonna be like$100,$110?
• 36:52
  SPEAKER_01: I was like,$69.99.
• 36:53
  SPEAKER_01: They were like, Really?
• 36:55
  SPEAKER_01: I'm like, yeah, that's that's where we are.
• 36:57
  SPEAKER_00: And and now we're gonna drink a 10-year-old weeded.
• 37:00
  SPEAKER_02: A 10-year-old weeded.
• 37:01
  SPEAKER_02: This was actually just think about how much you would sell if the state of Ohio would just open up.
• 37:07
  SPEAKER_00: There you go, Ann.
• 37:08
  SPEAKER_00: She's listening.
• 37:09
  SPEAKER_02: There you go.
• 37:10
  SPEAKER_01: Uh, so this is a 10-year-old weeded bourbon, uh, 127.6 proof.
• 37:15
  SPEAKER_01: They have two of these single barrels that are going out into the state.
• 37:18
  SPEAKER_00: Again, these are state of Ohio barrel picks.
• 37:21
  SPEAKER_00: This is something the state did.
• 37:22
  SPEAKER_00: It's not something that old Elk has just said, hey, we're releasing this.
• 37:26
  SPEAKER_00: No.
• 37:26
  SPEAKER_02: And no matter what, the state of Ohio does really do a really good job of sending in fantastic teams to pick barrels.
• 37:36
  SPEAKER_01: They don't send in a range of people.
• 37:40
  SPEAKER_01: You know, we had a couple influencers, we had people that are really into it.
• 37:43
  SPEAKER_01: We had a two that never first time ever that were like great, like asking questions.
• 37:48
  SPEAKER_01: And what is this?
• 37:49
  SPEAKER_01: I really like this one.
• 37:49
  SPEAKER_01: It's like, okay, good.
• 37:50
  SPEAKER_01: Then I've got an idea if I can put this out to the masses, and everybody's gonna love it.
• 37:55
  SPEAKER_00: All right, and so$74.99.
• 37:58
  SPEAKER_02: $74.99.
• 37:59
  SPEAKER_02: So some of the best wheat whiskey.
• 38:01
  SPEAKER_02: I was on an old L pick with Greg Metz before you guys acquired it.
• 38:05
  SPEAKER_02: Yeah, and they had this wheat whiskey collection, and at the time it was seven years old.
• 38:10
  SPEAKER_02: And they were talking about how there's nobody else who has seven-year-old wheat whiskey.
• 38:15
  SPEAKER_02: They had a wheated bourbon, they had a wheat whiskey.
• 38:19
  SPEAKER_02: You guys have obtained it, and there's so much what you can do with it.
• 38:24
  SPEAKER_02: And I thought at the time, at seven years, that that wheat whiskey was some of the I I became a wheat whiskey fan after that.
• 38:33
  SPEAKER_02: Yeah, because of the whole thing.
• 38:34
  SPEAKER_02: Now we're talking about this is a 10-year and you you've got the collection, but I'm just gonna say, without tasting this, so far, the only this is by far, you guys.
• 38:47
  SPEAKER_02: Not only do you make your own wheat whiskey, but you have you have our I think that as far as wheat whiskey goes, and I don't see how you I mean, there's so much you can do with it.
• 38:59
  SPEAKER_02: I mean, what is the what is the mash bill on it?
• 39:02
  SPEAKER_01: Is it's 51 corn, 46 wheat, the rest is malted barley.
• 39:08
  SPEAKER_01: And it smells it's so stupidly good.
• 39:12
  SPEAKER_01: And it and you drink it and you're like, that's you know, people would ask you.
• 39:17
  SPEAKER_02: So that's actually a bourbon.
• 39:18
  SPEAKER_01: Yeah, so it's a bourbon.
• 39:20
  SPEAKER_02: Oh, it's a weeded bourbon.
• 39:22
  SPEAKER_02: Okay, so just so you know like you'd think these two drink about the same improvement.
• 39:26
  SPEAKER_02: I'm I'm gonna tell you right now, just that's the first time I've had I I can somehow I I it won't be up by me, but that is I I I know that is a caramelized sugar that's like almost like a hard candy caramel.
• 39:42
  SPEAKER_00: Like it is.
• 39:43
  SPEAKER_01: I think it is.
• 39:45
  SPEAKER_01: Why you said that as it was hitting my palate and the hard candy, like oh yeah, the hard caramel caramel.
• 39:50
  SPEAKER_01: Like the hard candy caramel.
• 39:50
  SPEAKER_01: Yeah, that hard candy caramel.
• 39:53
  SPEAKER_02: With wait.
• 39:55
  SPEAKER_02: Oh my god, what is it?
• 39:57
  SPEAKER_02: Like, have you ever okay?
• 39:59
  SPEAKER_02: So, did you ever have rum cake?
• 40:01
  SPEAKER_02: Yeah, where they use rum.
• 40:02
  SPEAKER_02: Seriously, yeah, and you taste the you you and if someone knows how to make it, they use enough freaking rum.
• 40:08
  SPEAKER_02: Oh, yeah.
• 40:08
  SPEAKER_02: So you when you're when you're eating the cake with that delicious frosting and all the flavors, you pick up that alcohol flavor.
• 40:17
  SPEAKER_02: This this is like honestly, that caramel, yellow caramel wrapper candy with the rum cake alcohol that you get.
• 40:29
  SPEAKER_02: Like it's got that exact that you know you're you're having some alcohol.
• 40:35
  SPEAKER_01: That baked that baked bread kind of comes through a little bit in it, but then you've got the alcohol, and then you've got that skew.
• 40:40
  SPEAKER_02: So question it stands up.
• 40:41
  SPEAKER_02: Yeah, it's not a do you have enough of that right now to get it to 15 years old?
• 40:49
  SPEAKER_02: Oh, I just have to live that long.
• 40:54
  SPEAKER_02: Probably.
• 40:54
  SPEAKER_02: As long as I don't drink as much of it.
• 40:56
  SPEAKER_02: Well, if you drink some, I'll bring it up.
• 40:59
  SPEAKER_02: Yeah, no, I'll just come down and drink.
• 41:01
  SPEAKER_02: So I think that we're you're talking about whisk uh the weeded whiskey.
• 41:04
  SPEAKER_02: I think you get this to 15, and I will tell you that's better than papy.
• 41:08
  SPEAKER_02: It's that would be better than Pep.
• 41:10
  SPEAKER_02: This is the thing I'm wondering.
• 41:11
  SPEAKER_02: I'd rather drink this than the old red fan whiskey.
• 41:14
  SPEAKER_00: There's some people that watch that don't understand what all weeded bourbons are out there.
• 41:18
  SPEAKER_00: I mean, the number one by far is pappy.
• 41:20
  SPEAKER_00: So people that are out searching for a papy and they wonder why at 15 years it has that sweetness to it, why it has that drinkability to it.
• 41:30
  SPEAKER_00: It's because the wheat is super palatable.
• 41:33
  SPEAKER_00: It's not harsh, it's super caramel vanillas.
• 41:36
  SPEAKER_00: And the peppermint is one of the things it's why it is so good.
• 41:40
  SPEAKER_02: And that's what you're getting.
• 41:41
  SPEAKER_02: Yeah, and when you but you think of papy, okay?
• 41:44
  SPEAKER_02: So what is it?
• 41:45
  SPEAKER_02: Okay, it's Weller, aged 15 years, but the Van Winkle family is in it.
• 41:52
  SPEAKER_02: They are picking barrels to go 15, 20, and 23 years old.
• 41:58
  SPEAKER_02: They're taking the barrels that are pulling out the most caramel and Weller, Weller's.
• 42:03
  SPEAKER_02: And there's enough barrels now.
• 42:05
  SPEAKER_02: I mean, what's happening in Kentucky with how the aging is, with whatever, that there's more barrels, even for any, and you guys know the same thing.
• 42:12
  SPEAKER_02: As you age, there's just so much the and the pay at the quality of the wood that the the I think the stave companies have been paying attention to a lot more quality of the wood.
• 42:24
  SPEAKER_02: They just didn't make barrels too much.
• 42:26
  SPEAKER_01: They weren't just making barrels because they were had such demand that they could just throw a big thing out.
• 42:30
  SPEAKER_01: Now it's like, okay, it's it's interesting.
• 42:33
  SPEAKER_01: Like I see like our barrels that are made here at in at Jackson at Spayside and other ones that come in from other places when you put liquid in them and the amount of leakage and the amount of like just the the difference in the quality of the barrel you see.
• 42:47
  SPEAKER_00: It's like I'm like, uh well, you look at like MGP and an MGP, which you know obviously produced old elk and and and all that distillate, the leakage in those barrels was insane.
• 42:58
  SPEAKER_00: Yes.
• 42:59
  SPEAKER_00: Oh, we we have a very good friend who has old Louisville that was buying those barrels, and he would go to get a barrel, it'd be empty.
• 43:07
  SPEAKER_00: Yeah, and you didn't have an opportunity to really check it.
• 43:10
  SPEAKER_00: You bought the barrel and it sat there, and then when you went and got it, well, unless you're Macaulay to give you an idea.
• 43:16
  SPEAKER_01: So the the state also picked a nine-year bottle number one.
• 43:22
  SPEAKER_00: Of course you have.
• 43:23
  SPEAKER_00: I I you know you could.
• 43:25
  SPEAKER_00: When I went and bought it, can you find bottle number one?
• 43:27
  SPEAKER_00: And he goes, Hold on, and he pulls through and he goes, bottle number one.
• 43:32
  unknown: Damn yeah.
• 43:34
  SPEAKER_01: But so they also found we found a barrel that was a nine-year rye, it was about almost nine and a half years, that was 134 proof.
• 43:42
  SPEAKER_01: And when we started to drill, we got to the bottom band before we got to liquid.
• 43:48
  SPEAKER_01: And I told Anna maybe 40 bottles.
• 43:52
  SPEAKER_01: It ended up being 25.
• 43:53
  SPEAKER_02: Well, 25.
• 43:55
  SPEAKER_02: And you got bottle number one?
• 43:56
  SPEAKER_00: Yes.
• 43:56
  SPEAKER_00: I'm coming to your house.
• 44:01
  SPEAKER_00: And you know what?
• 44:02
  SPEAKER_00: That was crazy.
• 44:03
  SPEAKER_00: That's the one when we first drank it.
• 44:05
  SPEAKER_00: We talked about, you know, these different we drank through these the other day at the release.
• 44:09
  SPEAKER_00: But the one that first one hit the top of your mouth with a different vibrance than any other thing does.
• 44:18
  SPEAKER_00: Because usually they that they finish on the tongue.
• 44:21
  SPEAKER_00: This one was like, holy crap, I'm up here and I'm not leaving.
• 44:25
  SPEAKER_01: I had a couple people that were like, that's like the craziest thing I've ever had.
• 44:28
  SPEAKER_01: Like, that's just so unique.
• 44:30
  SPEAKER_02: This is I'm I it's black.
• 44:31
  SPEAKER_02: This is okay.
• 44:32
  SPEAKER_02: So this is a 10-year weeded bourbon.
• 44:34
  SPEAKER_02: Yeah.
• 44:35
  SPEAKER_02: This is old rip, comparatively would be old rip Van Linkel tenure.
• 44:41
  SPEAKER_02: It it lit it.
• 44:43
  SPEAKER_01: Except two differences.
• 44:45
  SPEAKER_01: 127.
• 44:46
  SPEAKER_01: Yeah, but now you're talking about 274.
• 44:51
  SPEAKER_02: Well, I think is there what around 100?
• 44:53
  SPEAKER_02: I think it's they they pull it down.
• 44:55
  SPEAKER_02: Yeah, they pull it down.
• 44:57
  SPEAKER_02: So was that that's just a single barrel.
• 45:01
  SPEAKER_02: Yep.
• 45:02
  SPEAKER_02: So if you did a batch, I like uh don't get me wrong, but with weeded, I think cast strength is good, but I think there's a big there's a proof down level where as you proof down, you can find that level that explodes the wheat and the corn flavors and caramel that just blows your mind.
• 45:28
  SPEAKER_01: It was the same thing we did the same thing.
• 45:29
  SPEAKER_01: We tasted it at 109, 107, 105, 103, and 100.
• 45:34
  SPEAKER_01: And almost everyone on the leaded was at 105.
• 45:40
  SPEAKER_01: And we had that was a rough morning.
• 45:44
  SPEAKER_01: That was like three different products at like seven different proofs.
• 45:46
  SPEAKER_01: So it was like fully.
• 45:48
  SPEAKER_02: So you know, come on, so Fontay and Stephen Beam went to Fontaine's house, and they had to pick 250 barrels for this 250th single barrel annual release.
• 46:02
  SPEAKER_02: And the first night they were there, and he tells a story on the podcast at Bourbon on the Banks.
• 46:08
  SPEAKER_02: He's like, We tasted 27 barrels, and at about 10, we figured we should order some pizza.
• 46:17
  SPEAKER_02: And he's talking in his Stephen Fontaine.
• 46:19
  SPEAKER_02: He goes, by the time the guy got there delivered the pizza, none of us could get up off the couch to go get it.
• 46:26
  SPEAKER_02: And the pizza was cold the next morning for breakfast.
• 46:30
  SPEAKER_01: It's like I Michael does it.
• 46:34
  SPEAKER_01: Everybody hears some of the blenders and stuff.
• 46:35
  SPEAKER_01: They just like, I kind of go, like, oh my God, like they'll go over and be like, yeah, we tasted through like 45 barrels or 50 barrels.
• 46:41
  SPEAKER_00: I'm like, but we always say that the morning is the best time for your palate.
• 46:46
  SPEAKER_00: My palate is way better because you haven't ate really anything.
• 46:49
  SPEAKER_00: Even if you've drank something, it's minimal.
• 46:51
  SPEAKER_00: Yeah, you really did in the morning after the cigar or before the cigar.
• 46:56
  SPEAKER_00: I didn't have a cigar this morning.
• 46:59
  SPEAKER_00: Why is that a high five?
• 47:00
  SPEAKER_00: I was pissed.
• 47:02
  SPEAKER_00: He was completely.
• 47:05
  SPEAKER_02: Cigars definitely alter your palate.
• 47:07
  SPEAKER_02: Oh, they do.
• 47:07
  SPEAKER_02: But this, but honestly, I think that is the best thing I've tasted.
• 47:13
  SPEAKER_02: And I've tasted a lot of good stuff, but to have that candy, that that is that's my favorite candy of all time, the butterscotch candy.
• 47:23
  SPEAKER_02: And then put that little bit of alcohol aspect of like that's what I would want on Butterscotch candy.
• 47:30
  SPEAKER_02: Let's add a little bit of that.
• 47:32
  SPEAKER_02: Or wait a minute.
• 47:34
  SPEAKER_02: Wait, we should just do a podcast while we get like 25 butterscotch candies and we just suck them and drink the tangent.
• 47:40
  SPEAKER_02: Drink that.
• 47:41
  SPEAKER_00: You know, the thing is, is the glass empty, the nose is 100% of a there's a there's a nuance of the bourbon in there, but it is a bread pudding type of cracker or what's the place that used to have the buffet?
• 47:57
  SPEAKER_00: Golden Corral.
• 47:58
  SPEAKER_00: Golden Corral.
• 47:59
  SPEAKER_02: They used to have a there's still some golden corrales left.
• 48:03
  SPEAKER_00: They're not used to but it's like that bread pudding, but oh, I threw a little bit of bourbon in there.
• 48:07
  SPEAKER_01: But I will say it's bread pudding with a with a bourbon caramel sauce over the top of it.
• 48:13
  SPEAKER_02: I will say that weeded bourbons or the and I love wheat whiskeys too.
• 48:18
  SPEAKER_02: I mean, you guys got a wheat whiskey, uh, you know, whatever.
• 48:21
  SPEAKER_02: Heaven here.
• 48:22
  SPEAKER_02: Yeah.
• 48:22
  SPEAKER_02: But weeded bourbons, if you just do it right, you're gonna get the most caramel off of corn with wheat that's possible.
• 48:34
  SPEAKER_01: And and with us, I mean, we're we're twice the typical wheat component.
• 48:39
  SPEAKER_01: You know, if you're looking at Pappier, 22, 24 somewhere in there, you know, your larcenies, your makers, all those are 16 to 24 percent, we're 46.
• 48:47
  SPEAKER_01: So we're truly high component.
• 48:49
  SPEAKER_02: So so now you obviously you buy the old oak elk brand, you get all the information to keep making it going forward.
• 48:59
  SPEAKER_02: Yeah, and also anybody, Greg Metz, who was very instrumental in old oak at MGP, he basically came up with the only barley bourbon on the on the market.
• 49:13
  SPEAKER_02: It's more barley than it is rye.
• 49:15
  SPEAKER_02: And he basically then took that out to old elk and whatever, and you guys purchase it and you have it.
• 49:23
  SPEAKER_02: So you get all that information, that's great.
• 49:26
  SPEAKER_02: But I I had a place to go, but I completely I'm going there.
• 49:32
  SPEAKER_02: But now that you have that information, with your own stuff, I mean, you know, you know that.
• 49:40
  SPEAKER_02: Are you adjusting and going so that you can use that information going forward for Middle West?
• 49:49
  SPEAKER_01: No, I think Middle West is is set in what we're doing.
• 49:52
  SPEAKER_01: We we like our mash bills, we like where we're where we're headed.
• 49:55
  SPEAKER_01: Now, it may take a move to doing more unique offshoot, one-off type of things, where they didn't do a ton of that with with Middle West in the past, other than the double cast, but that's also been a line and it's been consistent over time.
• 50:11
  SPEAKER_02: We may start to do some other, you know, well, you absolutely all I gotta say is yeah, that's the one thing that uh that we know is you should do one-offs because my god, if you know anything about people who love bourbon, yeah, they like what they love the the thrill of the chase.
• 50:32
  SPEAKER_02: Yep, Mr.
• 50:33
  SPEAKER_02: Number One over there.
• 50:34
  SPEAKER_02: Yes, they love to taste stuff that they Yes, and it's about I mean you gotta I mean there's no I'll say it to everyone say no, I'll say it to every single distillery out there.
• 50:44
  SPEAKER_02: There has to be stuff that not everybody can get because we all want, because our generation wants what we can't have.
• 50:53
  SPEAKER_02: When I was collectors in fourth grade, I wanted the one wacky package that was Windacks in the wacky packages in fourth grade.
• 51:04
  SPEAKER_02: I understand why I love bourbon, why my collection is at 1500, why when I go to Kentucky Bourbon Festival, I buy 27 bottles.
• 51:12
  SPEAKER_02: I do not really need, but you know, I don't, but you know, but but it you know what's crazy?
• 51:17
  SPEAKER_02: I've gotten Roxy, my wife, to be on board.
• 51:20
  SPEAKER_02: She's like, well, if we keep it under 30 this year, it's okay.
• 51:24
  SPEAKER_02: You know what I mean?
• 51:25
  SPEAKER_02: So that's kind of cool having your wife on board, even though I don't need now everything that I usually pick up, I'm trying to think about it's a podcast going forward.
• 51:33
  SPEAKER_02: Yes, and and CT is just that that shirt is awesome.
• 51:37
  SPEAKER_02: It's C T and I love baby.
• 51:39
  SPEAKER_02: Do you guys do you have a hat that has that white hat with you?
• 51:44
  SPEAKER_00: These were special editions only.
• 51:46
  SPEAKER_00: Oh sorry.
• 51:47
  SPEAKER_01: Old L yeah, that's another thing.
• 51:49
  SPEAKER_01: We we did those.
• 51:49
  SPEAKER_01: We did I think they say these are Lou HL.
• 51:53
  SPEAKER_02: Before we leave today, I have to talk about the Scotchy Bourbon Boys t-shirt order.
• 51:57
  SPEAKER_02: I gotta place it and I'll we'll I'll but you okay.
• 52:01
  SPEAKER_00: So I have a question.
• 52:01
  SPEAKER_00: We got a question before you do that.
• 52:03
  SPEAKER_00: It's based on everything going on here.
• 52:05
  SPEAKER_00: Okay.
• 52:06
  SPEAKER_00: So we know with what's going on with everything with Middle West, with old elk, yeah.
• 52:13
  SPEAKER_00: But what is the single barrel side of Middle West?
• 52:20
  SPEAKER_00: So when somebody comes to you and they're like, hey, we want to do a single barrel pick, we know old elk is is pretty much the prominent one.
• 52:28
  SPEAKER_00: Are there any single barrel Middle West?
• 52:31
  SPEAKER_01: Okay.
• 52:32
  SPEAKER_01: We do it, we do it to the state actually for the single barrel Saturday.
• 52:35
  SPEAKER_01: They've got four dark pumper nickel ries that we picked out.
• 52:38
  SPEAKER_01: Nice.
• 52:38
  SPEAKER_01: Uh, and it was one of those where we we tasted, I think about seven of them, eight, maybe eight of them.
• 52:44
  SPEAKER_01: And uh the response was like every one of those is a banger.
• 52:47
  SPEAKER_02: Like they're very, very I mean, the dark pumper nickel rye is one of the best ryes out on the market.
• 52:55
  SPEAKER_02: And once again, at cast strength, it's but a single barrel 55, 60, 25.
• 53:01
  SPEAKER_00: I mean, you don't, but you don't see on the market, you don't see single barrel.
• 53:05
  SPEAKER_00: So that coming out on single barrel Friday.
• 53:07
  SPEAKER_00: Yep, Saturday or Saturday, sorry.
• 53:09
  SPEAKER_00: Friday?
• 53:10
  SPEAKER_02: Well, it's wait a minute.
• 53:11
  SPEAKER_02: No, in all so you gotta go to the store at Friday night so that you can.
• 53:16
  SPEAKER_02: Most people are there Friday nights.
• 53:18
  SPEAKER_02: There you go.
• 53:19
  SPEAKER_02: Single barrel Friday.
• 53:20
  SPEAKER_02: He's just thinking about the little I'm inviting you down to spend the night this year.
• 53:24
  SPEAKER_02: On Friday?
• 53:25
  SPEAKER_02: In my truck, right outside the store.
• 53:28
  SPEAKER_02: That sounds very bad.
• 53:29
  SPEAKER_02: No, it doesn't.
• 53:30
  SPEAKER_02: You won't believe it.
• 53:32
  SPEAKER_00: If he drives a white van, I'm not sure.
• 53:34
  SPEAKER_02: No, it's a white truck, but but but it's gonna button.
• 53:39
  SPEAKER_02: Wait, wait, wait, wait, wait, so if you drive down, we'll we'll just in your truck because it's a lot bigger.
• 53:47
  SPEAKER_02: But at the same time, the pores at 3 a.m.
• 53:49
  SPEAKER_02: in the morning are amazing.
• 53:51
  SPEAKER_02: Oh, yeah.
• 53:52
  SPEAKER_01: And so, yeah, so but that is really cool because I think that there is some Middle West stuff that we totally got our four-grain bourbon, we do we do our wheat whiskey, we do the dark pump per nickel rye, we've had people buy single barrels of some of the double cast stuff that they come across something and they go, This is really cool.
• 54:08
  SPEAKER_01: It's like, you know, I'm on the sales end of it.
• 54:11
  SPEAKER_01: So basically, for me, everything's for sale.
• 54:13
  SPEAKER_01: Y'all might have to go through Ryan to get the actual sign off okay, but for me, everything's for sale.
• 54:19
  SPEAKER_01: How many times does he sign off okay?
• 54:21
  SPEAKER_02: Is no?
• 54:22
  SPEAKER_01: There's been a few times.
• 54:23
  SPEAKER_01: There's been a few words, like something that's old.
• 54:25
  SPEAKER_01: But like you were talking with the older stuff.
• 54:27
  SPEAKER_01: So we just had a group, a guy that came in just recently, uh uh who's a big bourbon guy out in the East Coast, and we found a 13-year-old wheat whiskey.
• 54:37
  SPEAKER_01: It's gone bought it.
• 54:38
  SPEAKER_02: That's right.
• 54:38
  SPEAKER_02: Yeah, he bought.
• 54:39
  SPEAKER_02: Why didn't Ryan say no?
• 54:43
  SPEAKER_02: Right.
• 54:44
  SPEAKER_02: If you would have got to him, you'd probably think.
• 54:47
  SPEAKER_02: Exactly.
• 54:48
  SPEAKER_02: All right, so we got a special pour that we're gonna do.
• 54:51
  SPEAKER_02: This was when we do our bus tour for Kentucky Bourbon Festival, you always get a fantastic.
• 54:57
  SPEAKER_02: You get the first one because I didn't have no idea what's in here.
• 55:00
  SPEAKER_02: But this is a 1965 IW Harper, which is my wife's favorite.
• 55:07
  SPEAKER_02: She loves IW Harper 15, but this was a five-year bottled in Bond through Revival.
• 55:13
  SPEAKER_02: Brad Bond suggested it, it sold us the one bottle, and when we do our bus tour, which you should come down for.
• 55:20
  SPEAKER_02: I it's just like there we always have a special bottle.
• 55:25
  SPEAKER_01: So and they have one of the best packages in the market.
• 55:28
  SPEAKER_01: I'll give you an advice.
• 55:29
  SPEAKER_01: They do$99.
• 55:30
  SPEAKER_01: Their package is pretty cool.
• 55:33
  SPEAKER_01: Got enough?
• 55:34
  SPEAKER_02: Ooh.
• 55:34
  SPEAKER_02: Yep.
• 55:35
  SPEAKER_02: I got more for maybe one or two more people, but I gotta get rid of it.
• 55:39
  SPEAKER_02: Once it's in this this blast, yeah, it's pretty well.
• 55:42
  SPEAKER_02: It's like it's got it's got like maybe three months, but yeah, that was that is a worthlers right there.
• 55:48
  SPEAKER_01: Cheers, cheers, guys.
• 55:51
  SPEAKER_02: Oh, it's uh always good to taste a dusty like this.
• 55:55
  SPEAKER_02: And and we were we were amazed on the bus tour, weren't we?
• 55:58
  SPEAKER_02: Oh, yeah.
• 56:00
  SPEAKER_00: I mean, anytime you can drink bourbon on a bus.
• 56:03
  SPEAKER_00: And that's the thing.
• 56:05
  SPEAKER_00: Wait a minute, and and this is somebody's birthday year.
• 56:07
  SPEAKER_00: Mine.
• 56:09
  SPEAKER_02: 65?
• 56:10
  SPEAKER_02: 65.
• 56:11
  SPEAKER_02: What year?
• 56:12
  SPEAKER_02: What month?
• 56:12
  SPEAKER_02: December.
• 56:13
  SPEAKER_02: On September, I was September 21st.
• 56:15
  SPEAKER_02: I turned 62.
• 56:17
  SPEAKER_02: I was 64.
• 56:19
  SPEAKER_02: Okay.
• 56:20
  SPEAKER_02: I even had a little bit of funk in there.
• 56:23
  SPEAKER_01: That's old funk right there.
• 56:25
  SPEAKER_02: God, that is crazy.
• 56:26
  SPEAKER_02: Oh, yeah.
• 56:28
  SPEAKER_02: When when Brad sold it to us, he was like, it's the best thing I tasted all year.
• 56:32
  SPEAKER_02: And he goes, I'll save you.
• 56:33
  SPEAKER_02: I'm like, okay, just Venmo, I'll just Venmo you the price.
• 56:36
  SPEAKER_02: He's he gives us good deals because we mentioned revival vintage spirits.
• 56:40
  SPEAKER_00: Kind of sponsor the bus tour.
• 56:42
  SPEAKER_00: They have.
• 56:42
  SPEAKER_02: Yeah, they have in the past.
• 56:44
  SPEAKER_02: And then I'm just always gonna promote some people who do good things in bourbon.
• 56:48
  SPEAKER_00: Like it's always nice to go back to this, to where this was in '65 when this was on the shelf.
• 56:54
  SPEAKER_00: Yep.
• 56:55
  SPEAKER_00: This was your option for probably next to nothing.
• 56:58
  SPEAKER_00: And people were like probably like eight dollars.
• 57:01
  SPEAKER_00: Yeah, right.
• 57:02
  SPEAKER_00: And so this was what you had an option.
• 57:04
  SPEAKER_00: It's a bottle and bond five year, but God.
• 57:07
  SPEAKER_00: And it and in 30 years, somebody will be sitting there looking at a dusty and be like, this is an old elk.
• 57:13
  SPEAKER_00: This is an old elk.
• 57:14
  SPEAKER_00: This is an old elk 10-year.
• 57:15
  SPEAKER_02: If it's in your night, 2020.
• 57:17
  SPEAKER_02: We did bourbon, my god, that that's that's special.
• 57:21
  SPEAKER_02: From 2026, they even released it as a special release with the state of Ohio.
• 57:26
  SPEAKER_02: And I'll tell you, the punch cut came out, and anybody who loves cigar blends, oh, yeah, absolutely loves that.
• 57:34
  SPEAKER_01: It's it's one of those where I can like we have it look back on the in the classroom over here, and I had a uh group of restaurant group that was in on Wednesday.
• 57:43
  SPEAKER_01: And they were tasting through it.
• 57:46
  SPEAKER_01: They're like, wait, we want to bring this, we want to bring that, we might bring these.
• 57:48
  SPEAKER_01: And he just like poured himself the punch cut and he was like, That's really good.
• 57:56
  SPEAKER_01: Yeah, and I was like, Yeah, and he goes, What's the proof of like one of the night he's like, like goes back over, he pours himself some more.
• 58:02
  SPEAKER_01: He's like, he's just sitting there, and so I made sure he's but isn't that that's the cool part?
• 58:07
  SPEAKER_02: We're ready to go, and and and we're gonna finish up on the audio, but I mean the not the audio, but the the voice podcast part.
• 58:17
  SPEAKER_02: But that's that's why, and that's something that I think you I think Ryan understand in the market of what you guys are making.
• 58:29
  SPEAKER_02: Yes.
• 58:29
  SPEAKER_01: You're it's it's what we're doing and where we where we see ourselves going, and being a you know, not only a leader in Ohio, but also, you know, Ryan, I I I believe he thinks that it's like all you know, the rising tides floats all boats.
• 58:45
  SPEAKER_01: I mean, I just met a distiller at the distiller's guild meeting, and he came over to introduce himself and he was like, it's crazy.
• 58:51
  SPEAKER_01: He says, you know, we we got our license in 21.
• 58:53
  SPEAKER_01: We just started doing stuff in like 23.
• 58:55
  SPEAKER_01: We're like, he's like, I didn't hadn't really made any whiskey or anything like that.
• 58:58
  SPEAKER_01: And he's like, and I just he's like, I I didn't, I've never met him before, but I sent Ryan an email, got his email off the website and sent him an email.
• 59:05
  SPEAKER_01: And he goes, four days later, I had a barrel of whiskey.
• 59:09
  SPEAKER_01: He goes, that's the coolest part that he's like that I've had never experienced.
• 59:14
  SPEAKER_01: He says it's such a tight group.
• 59:15
  SPEAKER_01: Like everybody knows each other, and it's like, hey, what do you need?
• 59:18
  SPEAKER_01: Yeah, I'm gonna help you get it.
• 59:19
  SPEAKER_02: Your success.
• 59:20
  SPEAKER_02: No, Ryan understands that um Black Diamond, which you know, we're gonna try I don't know if you're going, but they're doing yeah, that's awesome.
• 59:28
  SPEAKER_02: They're doing their release today, 4 to 6 p.m.
• 59:32
  SPEAKER_02: Anybody comes down to Black Diamond, they're they're tasting straight out of the barrel.
• 59:36
  SPEAKER_02: But it's but it's your guys' distillate.
• 59:39
  SPEAKER_02: Yeah.
• 59:40
  SPEAKER_00: That's in their in their rick house that is a train car.
• 59:44
  SPEAKER_02: A train car that that aged so quick they couldn't believe it.
• 59:48
  SPEAKER_02: What the response is.
• 59:49
  SPEAKER_02: I can't wait to taste it.
• 59:50
  SPEAKER_02: Yeah.
• 59:51
  SPEAKER_02: But then they do he just flaunted.
• 59:58
  SPEAKER_01: No, he doesn't.
• 1:00:00
  SPEAKER_01: Okay.
• 1:00:02
  SPEAKER_02: So just so you notice me, Steve.
• 1:00:03
  SPEAKER_02: It's a quad.
• 1:00:04
  SPEAKER_02: I am two hours away, and he's quick, and he is in this area, and that's one of the reasons why he's such a great addition to the Scotchy Bourbon Boys.
• 1:00:12
  SPEAKER_02: Yeah, we we have those connections, but but what I love about you guys have old elk, which is which is we know where it comes from, and then you have your stuff, and there's a chance to mix that stuff one on whatever.
• 1:00:26
  SPEAKER_02: Yeah, but Black Diamond's already doing they got both and they're mixing it.
• 1:00:32
  SPEAKER_02: And I'm telling you, it's fantastic for a brand that is just so dedicated to the state of Ohio, and you guys are a part of it.
• 1:00:42
  SPEAKER_02: We love, and that's the aspect we'll have to get in.
• 1:00:45
  SPEAKER_02: One time we just need to do a podcast on the fact that you guys are contract distilling and you're distillers.
• 1:00:52
  SPEAKER_02: You don't care.
• 1:00:54
  SPEAKER_02: You're not not that you don't care, you're looking for producing quality distillate throughout the whole world.
• 1:01:02
  SPEAKER_02: Yeah, and that's something that set I think the big guys out there have a corporation that whatever, and they gotta answer to, but but Ryan doesn't hand have to answer to anybody and his wife.
• 1:01:17
  SPEAKER_00: I was gonna say, Mrs.
• 1:01:20
  SPEAKER_02: Happy Wife, happy wife.
• 1:01:21
  SPEAKER_02: No, you're right, right?
• 1:01:22
  SPEAKER_02: And I just hope that his children can just get into the yeah, yeah.
• 1:01:27
  SPEAKER_02: But but he he is one of the coolest people I have ever met because when I'm what I mean, I'm talking to him early on, and I still was at awe that he was talking to me because he understands what bourbon means to everybody, and it's the little guy, it's the big guy, it's the people in India, it's the people just produce good quality spirits and it's gonna work.
• 1:01:53
  SPEAKER_02: And he's proving it.
• 1:01:54
  SPEAKER_00: Yeah, I would say Ryan wants his son to play for the Columbus Blue Jackets, yes, and then retire, and then retire, and have his own brand, and then and then retire like 29 with a bunch of money and then they go to Christmas.
• 1:02:07
  SPEAKER_02: I mean, that is crazy that the Columbus Blue Jackets exist because the National Hockey League, you don't hear you hear all about the ducks and everything.
• 1:02:17
  SPEAKER_02: Yeah, they they they've been getting they've over the years, but at one point I'm like, really?
• 1:02:22
  SPEAKER_02: Columbus has an NHL team?
• 1:02:24
  SPEAKER_02: Like when I was here, I didn't even realize that forever.
• 1:02:28
  SPEAKER_02: I come from Wisconsin, who somehow I don't know how Wisconsin doesn't have an NHL team.
• 1:02:35
  SPEAKER_00: They add soda water to their old-fashioned.
• 1:02:37
  SPEAKER_00: That's probably a no.
• 1:02:39
  SPEAKER_01: But the believers like let's see, they checked the thing.
• 1:02:45
  SPEAKER_02: Oh, wait, they put soda.
• 1:02:47
  SPEAKER_00: They have a college team.
• 1:02:49
  SPEAKER_00: You can't be a talk.
• 1:02:50
  SPEAKER_02: I mean, you know, the the Miracle on Ice team, they had like four Wisconsin people, and then the coach had was from was it Michigan?
• 1:03:00
  SPEAKER_02: And he had the the and those two teams, and he basically that's what he benefited from.
• 1:03:05
  SPEAKER_02: He just took the people from Wisconsin to Michigan and just kicked ass.
• 1:03:09
  SPEAKER_02: Yeah, exactly.
• 1:03:10
  SPEAKER_02: All right, so anyways, that's that's long enough.
• 1:03:13
  SPEAKER_02: Yes, we will.
• 1:03:14
  SPEAKER_02: All right, thank you, everybody.
• 1:03:16
  SPEAKER_02: Um, not not on YouTube and Facebook.
• 1:03:17
  SPEAKER_02: We're gonna just grab those and we're gonna go do a real quick tour.
• 1:03:20
  SPEAKER_02: But thanks everybody for coming on on, and we are just gonna stop the audio like this.
• 1:03:26
  SPEAKER_02: Bueno.