Latest / The Scotchy Bourbon Boys / Traversing the Spirited Path of Whiskey with Jason Geils, Creator of Rosewood Whiskey

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Traversing the Spirited Path of Whiskey with Jason Geils, Creator of Rosewood Whiskey · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotch and Burner Boys fans, this is my now ambition.
• 1:02
  Speaker 1: The samples you brought have got me home.
• 1:04
  Speaker 1: You may know me better as an Indian, not as a Black, but if you're at all interested in the 14th high strangeness the paranormal
• 1:17
  Speaker 3: you should tune into my new podcast.
• 1:18
  Speaker 3: If you have ghosts, you have everything Available now wherever you get your podcasts, including Spotify.
• 1:25
  Speaker 3: I'm going to do it.
• 1:28
  Speaker 1: Podcast in Amazon.
• 1:30
  Speaker 3: It's good to see you again.
• 1:30
  Speaker 3: Yeah, you see.
• 1:34
  Speaker 2: It's hard to find my.
• 1:35
  Speaker 2: You have multiple profiles against the page doesn't you can search for it.
• 2:01
  Speaker 1: Yeah, we're the Scotch.
• 2:02
  Speaker 1: And Burner Boys.
• 2:04
  Speaker 1: We're here to have fun and we hope you enjoy.
• 2:54
  Speaker 4: Yeah, All right, Welcome to an exciting podcast of the Scotchy Bourbon Boys.
• 3:02
  Speaker 4: I'm tiny here.
• 3:03
  Speaker 4: That was Kenny Fuller of the Old Americana Band.
• 3:08
  Speaker 4: Thanks a lot, Kenny, for doing our theme song Tonight.
• 3:12
  Speaker 4: We have a special guest, Jason Giles, there.
• 3:17
  Speaker 4: I got it right.
• 3:18
  Speaker 4: He is Rosewood Whiskey, Rosewood Bourbon and Rye Tonight.
• 3:27
  Speaker 4: It's exciting.
• 3:28
  Speaker 4: Whoever's on this is Joe also is joining us.
• 3:33
  Speaker 4: Hi, Joe.
• 3:36
  Speaker 2: Joe Friends.
• 3:38
  Speaker 2: Joey, how you doing.
• 3:42
  Speaker 4: There you go.
• 3:43
  Speaker 2: I don't know how you say, how you doing.
• 3:45
  Speaker 2: I'm an idiot.
• 3:50
  Speaker 2: What is?
• 3:51
  Speaker 4: it.
• 3:52
  Speaker 4: So we've been pre-gaming a little bit tonight, so this is going to be a fun one.
• 3:57
  Speaker 4: We're just been hanging out talking and I just we should just get right into this 100%.
• 4:06
  Speaker 4: Jason, what you're doing is unique.
• 4:10
  Speaker 4: I mean, we went over a little bit in the pre-game, but overall, let's talk to everybody out there.
• 4:16
  Speaker 4: As far as you know, I didn't ask you how did you get into it, you know right there.
• 4:24
  Speaker 4: What got you into this?
• 4:26
  Speaker 4: What made you want to make a whiskey brand?
• 4:28
  Speaker 4: That you took aged whiskey from Kentucky and Indiana, bring it down to Texas, age it a little bit more and then bottle and produce it.
• 4:39
  Speaker 4: What was the?
• 4:42
  Speaker 3: I mean, I don't know how you got into bourbon Like fine bourbon, good bourbon.
• 4:45
  Speaker 3: But I think my story is just like almost everybody else's.
• 4:49
  Speaker 3: I had this buddy.
• 4:51
  Speaker 3: He was like you know, you want to try some bourbon?
• 4:55
  Speaker 3: And I'm like man, I fucking love bourbon, I drink crown and I love it.
• 4:59
  Speaker 3: And he goes no, no, no, no, no, no.
• 5:03
  Speaker 1: And he's like do you like?
• 5:05
  Speaker 3: rye and I'm like what the fuck is rye?
• 5:07
  Speaker 3: So at that point he broke out some Blombros Nodder for me, I think, some Mitcherson and some other like it, and this has been going from crown to that.
• 5:18
  Speaker 3: So I think it was like the Red Hill Blumville.
• 5:23
  Speaker 3: And my eyes were opened and I really got into it.
• 5:28
  Speaker 3: So I got into the secondary stuff and I really enjoyed trying to get picks.
• 5:34
  Speaker 3: But there wasn't All.
• 5:36
  Speaker 3: The pickers were really really like just exclusive and he couldn't get them and it was hard to do.
• 5:41
  Speaker 3: I had the opportunity to do a barrel pick, but to still back when they were at Three Boys and ended up doing the Baby Yoda and ended up picking up three barrels all at the same time.
• 5:56
  Speaker 3: But after that I was hooked.
• 6:00
  Speaker 3: So I started my own group and did that for a little bit.
• 6:04
  Speaker 3: So my picks on Facebook.
• 6:06
  Speaker 3: And then that got really not so much fun anymore with having like a thousand people asking for picks and everything else, so decided to just do our own brand.
• 6:17
  Speaker 3: So I was up in Kentucky at a friend's house and I was like, let's do this.
• 6:24
  Speaker 3: And he owned the brand, so I bought it from him and it's been kind of a rollercoaster ever since then.
• 6:32
  Speaker 4: That's Now just that story just scared the living shit out of me.
• 6:37
  Speaker 4: I'm just telling it scared the shit out of me because I'm halfway through.
• 6:43
  Speaker 4: So Pursuit United, which is a bourbon pursuit, kenny Coleman and Ryan Seasaw They've started their own brand.
• 6:51
  Speaker 4: They've done it a certain way and it's the same thing.
• 6:55
  Speaker 4: It got big.
• 6:56
  Speaker 4: So I have the podcast.
• 6:59
  Speaker 4: But then we also have the group and we're doing picks.
• 7:02
  Speaker 4: And now the picks are starting to.
• 7:04
  Speaker 4: You do one and they're going so quick.
• 7:08
  Speaker 4: And then you sell exclusivity to the picks and that's where I'm at right now.
• 7:14
  Speaker 4: And then you're telling me, all of a sudden it gets to the point where it's like it doesn't matter how many you pick, people are all dying to get it.
• 7:23
  Speaker 4: And all of a sudden you're managing how shit's getting distributed and so then you end up as a brand.
• 7:31
  Speaker 4: Yikes.
• 7:35
  Speaker 3: So many brands launched their own brand that it just made sense to do my own.
• 7:39
  Speaker 3: I've been involved with a lot of the first single barrel picks of multiple brands and I've got those on my little Facebook group and it was more of just.
• 7:54
  Speaker 1: It's a small community.
• 7:55
  Speaker 1: You know that.
• 7:56
  Speaker 3: Yeah, we'll know each other, yes, it's pretty much one phone call away from anybody else.
• 8:01
  Speaker 3: I think yeah.
• 8:04
  Speaker 4: No, I mean, and then I'm even more into this is because I know, like personally, like on a friend level, probably 15, 20 distillers, master distillers, from all the different brands, and then so you're pulling the stuff down from Kentucky and Indiana, you ship it down there 900 miles is what you said, correct Pretty much and it's getting sloshed around, it ends up at the place where you store it and that gets moved around a little bit more.
• 8:35
  Speaker 4: It's exposed to the Texas heat, I think you said out of Houston, right.
• 8:41
  Speaker 3: Yeah, so Houston is one of the most humid places in Texas, right on a.
• 8:45
  Speaker 3: It's a port right.
• 8:46
  Speaker 3: There is a port in Houston Right.
• 8:49
  Speaker 3: It's the largest city in Texas.
• 8:56
  Speaker 4: So then you're tasting and sending it out, so Right.
• 9:01
  Speaker 3: And we're going to, we're down there and we just I have a lot of friends help me like taste barrels, to like kind of see where everything is.
• 9:59
  Speaker 3: We put everything on a stretch, even that blend off the spreadsheet Can.
• 10:03
  Speaker 3: I be a friend.
• 10:04
  Speaker 4: On down Please.
• 10:05
  Speaker 4: Yeah, you're making me want to come down to Texas.
• 10:08
  Speaker 3: Yes, If you see all these people like shirt shirt barrels right now.
• 10:12
  Speaker 2: Everybody should get in the pit real quick.
• 10:14
  Speaker 2: Everybody shoot in, so they don't get too long there you go.
• 10:16
  Speaker 4: That's it.
• 10:17
  Speaker 4: Oh, the females have come.
• 10:21
  Speaker 4: All right, there you go.
• 10:26
  Speaker 4: So so Okay.
• 10:30
  Speaker 4: So you've given me time to think about it.
• 10:34
  Speaker 4: I mean, I knew, you know, as we get into this deeper, I knew that this was something that I would want to know.
• 10:39
  Speaker 4: So you're doing Kentucky and Indiana, so why have you started to reach out to Kentucky distillers?
• 10:50
  Speaker 4: I mean, they're right there.
• 10:54
  Speaker 3: Right, so the only Kentucky distillers?
• 10:56
  Speaker 4: No no, no wait, I meant Texas.
• 10:58
  Speaker 4: I don't know why my brain went to that.
• 11:01
  Speaker 4: I meant have you been reached?
• 11:02
  Speaker 4: Texas distillers.
• 11:05
  Speaker 3: There's no reason.
• 11:06
  Speaker 3: Texas, and I'm just not interested Like I.
• 11:08
  Speaker 3: Just I don't want anything to do with anything that's made in Texas.
• 11:11
  Speaker 3: So it's Potsdale, which is really not my favorite profile.
• 11:15
  Speaker 3: I like the column still more, yeah.
• 11:20
  Speaker 4: Yeah, the column still produces big Kentucky and Indiana bourbons.
• 11:26
  Speaker 4: There's no doubt.
• 11:27
  Speaker 4: Yeah.
• 11:30
  Speaker 3: Now I would.
• 11:30
  Speaker 3: So Barstown is killing it.
• 11:32
  Speaker 3: If I could buy something from Buffalo Trace, I'd be more than happy to do that.
• 11:36
  Speaker 3: Yeah, I'll hook you up with.
• 11:40
  Speaker 4: Harlan right so.
• 11:43
  Speaker 3: That's two of her texts right now.
• 11:45
  Speaker 1: Yeah, there you go.
• 11:46
  Speaker 2: Yeah.
• 11:50
  Speaker 4: So anyways, so okay, so that makes sense because it's you know when my journey is.
• 11:57
  Speaker 4: I'm at the point where I'm expanding out a little bit.
• 12:00
  Speaker 4: Initially I'm up here in Ohio, started going down to Kentucky.
• 12:05
  Speaker 4: I was Once I went down to Kentucky I kind of got hooked and that's when I started the podcast.
• 12:12
  Speaker 4: And I'm good to sneeze and I've never sneezed on a podcast before, so it's trying to come out here.
• 12:20
  Speaker 4: But when I went down initially, how I got into this is a bourbon or a whiskey calendar, a 50% off at Books, a Million whiskey calendar.
• 12:29
  Speaker 4: That one day I was looking for a calendar for my desk at work and there it was a whiskey and I was like, okay, I'll grab that.
• 12:35
  Speaker 4: And then about two months I had a friend who I worked with, a much younger guy, and we were going through every morning we were reading this calendar and at one point, you know they were doing little facts and figures about where festivals were and where certain stuff was from and what the heads, tails and the hearts, the heads, you know, all those kind of facts okay.
• 13:07
  Speaker 4: But then two or three times a week it would have a review of a whiskey.
• 13:12
  Speaker 4: So I was reading reviews from Jim Murray.
• 13:15
  Speaker 4: I was reading reviews from Veatch and I was reading reviews from Minnick, and at one point you know they're talking about that this bushmills tastes like creme brulee with this and, and we're both like they are full of shit.
• 13:32
  Speaker 4: There's no way.
• 13:34
  Speaker 4: So we started going out and buying the whiskies, and that led to the Scotchy Bourbon Boys Club.
• 13:39
  Speaker 3: This is scientific, this is for science.
• 13:42
  Speaker 4: Yes, and so we started a little group and then we had a bunch of at work, a bunch of our truck drivers joined it and we had friends and whatever.
• 13:50
  Speaker 4: The group started growing and then we went.
• 13:52
  Speaker 4: Then we found out about Kentucky Bourbon Festival and we went down there and that was hooked.
• 13:57
  Speaker 4: I was hooked and we started the podcast that November and but yeah, the flavors that are in them are that are in there are insane.
• 14:07
  Speaker 4: I mean what you sometimes can pull out.
• 14:11
  Speaker 2: The winners Kentucky Irving Festival.
• 14:16
  Speaker 4: September 14th through 17th this year.
• 14:18
  Speaker 4: We're going to be down in Kentucky from the 9th to the 8th.
• 14:24
  Speaker 2: So what do you think, guys?
• 14:27
  Speaker 2: Tripp does everyone remember.
• 14:29
  Speaker 2: Will your wife let you go?
• 14:32
  Speaker 4: I don't know, believe it or not.
• 14:35
  Speaker 2: My wife will drive.
• 14:40
  Speaker 3: She's a keeper.
• 14:40
  Speaker 3: She's pretty awesome.
• 14:45
  Speaker 1: It's a good.
• 14:49
  Speaker 3: Are you speaking or anything like that, or are you just going to be media?
• 14:54
  Speaker 4: We're media right now, but we've got, we're get down there the 9th.
• 14:57
  Speaker 4: I'm going to be doing podcasts at the distilleries, but the one thing we do this is our third annual Scotchie Bourbon Boys bus tour and that, just that thing just goes.
• 15:08
  Speaker 4: How many?
• 15:10
  Speaker 3: have you done and like?
• 15:11
  Speaker 3: So you progressively made it bigger and bigger and bigger.
• 15:14
  Speaker 4: Well, this year it was a little bit smaller.
• 15:16
  Speaker 4: Last year we had two buses, but what the problem is is when you get into, you know, 20 people, the distilleries can't handle you, and then the lunch venue and everything changes.
• 15:26
  Speaker 4: So this year we had we have 13 people going and it's just, it's going to, it's a, it's a party on a level that we are, are my, my partner, super Nash.
• 15:42
  Speaker 4: We call him Super Nash because he always brings.
• 15:44
  Speaker 4: He's able to obtain whiskey that we couldn't.
• 15:48
  Speaker 4: And he started, helped us start the podcast, because if I didn't get the whiskey from him, nobody would have listened at all because he just kept sending up bottle after bottle.
• 15:58
  Speaker 4: That was something that people wanted to know about, you know, and so he's bringing some dusties.
• 16:07
  Speaker 4: The whole experience of whiskey when you get into it is so fantastic meeting people like yourself, you know and you know, and just getting to know the.
• 16:18
  Speaker 4: You know.
• 16:19
  Speaker 4: There's one consistent theme throughout the whole thing is the hard working, grad, down to earth people that produce whiskey, whether they're distilling it, making it, they're family-oriented.
• 16:38
  Speaker 4: Yeah, he's Joe.
• 16:41
  Speaker 4: He is like on fire tonight, so it's.
• 16:44
  Speaker 4: I know.
• 16:45
  Speaker 4: This is his bar and he.
• 16:47
  Speaker 4: That was the deal.
• 16:47
  Speaker 4: You're bringing shit right and he's going to be able to drink it.
• 16:53
  Speaker 4: Yeah yeah, backdrop equals that he's going to drain on the.
• 16:57
  Speaker 4: He's going to drain those bottles.
• 17:01
  Speaker 2: There's some that I don't touch until I get them back up.
• 17:07
  Speaker 3: So these are just samples, you know, I mean samples are just the same.
• 17:12
  Speaker 4: And well, put it this way, you know you've got the two bottles here.
• 17:16
  Speaker 4: We're, we're, we're we'll tell them it was good.
• 17:20
  Speaker 2: We'll start drinking.
• 17:20
  Speaker 2: We'll be sure to leave you yeah, as a as a podcaster.
• 17:27
  Speaker 4: I'm for.
• 17:27
  Speaker 4: I wish, I wish all whiskey was in 375 milliliter bottles.
• 17:33
  Speaker 4: That's what I'd go with.
• 17:34
  Speaker 4: You don't know how many cracks.
• 17:36
  Speaker 4: I got back there where the bottle has that much and it's been sampled and it's that's what I do.
• 17:44
  Speaker 4: I'm a sampler because if I was a drinker, I would be an alcoholic.
• 17:49
  Speaker 3: Oh small batches and and you still haven't told me which one you like like the most.
• 17:54
  Speaker 4: Well, it was, I mean honestly.
• 17:56
  Speaker 4: So when I taste the Kentucky one and I thought this was I think this is special, it's an honor level.
• 18:07
  Speaker 4: I love.
• 18:08
  Speaker 4: Um, there's caramel, there's a little bit of a char.
• 18:14
  Speaker 4: I get a little bit of like a almost like a marshmallow campfire kind of thing, and then there's a richness to it which doesn't finish too oaky Like that.
• 18:28
  Speaker 4: No, there's not the wood tannins that are there, but they're not, um, stringent.
• 18:35
  Speaker 4: The tobacco flavor is there for a second, but not as stringent, and then there's a sweetness to it and it tastes like Kentucky whiskey and it's what I love about it.
• 18:47
  Speaker 4: Yeah, there's a hug and it's for a hundred proof, hundred proof.
• 18:55
  Speaker 4: I think this is drinkable as fuck.
• 18:57
  Speaker 4: I could.
• 18:58
  Speaker 4: I mean honestly, I could drink this.
• 19:01
  Speaker 4: I have go to bottles for, like my fantasy, baseball draft or football draft that are just regular bottles and I'm just like I think you know, when I'm, when I'm drafting, I don't want to be tasting flavors and kind of pulling stuff out, I want to be drafting and drinking right.
• 19:18
  Speaker 4: So I've got, you know, certain whiskeys but I I actually could drink this.
• 19:24
  Speaker 4: There's a complexity to it but there's also that that straight across flavor that stays consistent where and it's delicious.
• 19:36
  Speaker 4: So I went with the Kentucky one, the Indiana one, hello.
• 19:46
  Speaker 3: Oh yeah, we got friends.
• 19:47
  Speaker 3: We got friends, Yep.
• 19:49
  Speaker 4: Nice, nice to meet you.
• 19:50
  Speaker 4: So the Indiana you know your Rosewood is 100% closer to a lot of stuff that I like.
• 20:07
  Speaker 4: I'm not saying, but it seems like it's in that realm of a good similar to.
• 20:15
  Speaker 4: I mean I don't know exactly where you're pulling it out of, but it's similar to like like 80 other MGPs that I've tasted that are good.
• 20:23
  Speaker 4: I'm not saying I mean I like MGP.
• 20:26
  Speaker 4: But at this point the Kentucky one seems different and you got some things going with it where this, this one, didn't pull off like it's different.
• 20:36
  Speaker 4: I feel it's there and I'm just I'm not going to sit here and say that this isn't good and I'm going to drink it in about two seconds and I will drink the whole bottle.
• 20:46
  Speaker 4: But when it comes to the difference between the two, I think you've got a really good one with the Indiana one because I really think your, your, your palette of how you're putting stuff out and doing your blends is good.
• 20:59
  Speaker 4: But the Kentucky one is on a level where you know we're sitting on the back porch.
• 21:05
  Speaker 4: You send me the when the bar sound stuff gets older.
• 21:09
  Speaker 3: It's going to be like I don't it's going to be so far and above MGP stuff just because of like the climate, right, so the Indiana climate is a little bit more mild.
• 21:20
  Speaker 3: So I think I think the stuff that MGP is putting out or, I'm sorry, bar sounds putting out now in five years, is going to rock everybody's world.
• 21:32
  Speaker 4: Have you toured MGP when you went up there?
• 21:37
  Speaker 4: Yeah, I got to.
• 21:39
  Speaker 4: I got to get to MGP.
• 21:40
  Speaker 4: That's one thing I got to do.
• 21:42
  Speaker 4: I've toured Bardstown Burby one of the distillers right now, jason Sparkman, up there.
• 21:52
  Speaker 4: I've known him from the time he started.
• 21:56
  Speaker 4: He was at Wilderness Trail.
• 21:58
  Speaker 4: He was a fermenter and I kind of got into Wilderness Trail there and then he went to Limestone Branch and was distilling and now he's a distiller at Bardstown Burby Company.
• 22:08
  Speaker 4: I've met with Greg, I met with with Steve, I met Steven and Nick up there great people.
• 22:16
  Speaker 4: But you know you get the standard horse and pony show.
• 22:22
  Speaker 4: But when it comes to Jason, jason will be working.
• 22:25
  Speaker 4: You know he started off work at third shift.
• 22:27
  Speaker 4: We would meet up with them when they're down there on third shift.
• 22:30
  Speaker 4: He'd be showing me everything, what they're doing, the little extra stuff.
• 22:33
  Speaker 4: So it's really kind of cool to see what they're doing at Bardstown Burby Company.
• 22:37
  Speaker 4: You get a lot of stuff and I think that you're in the right direction there.
• 22:43
  Speaker 3: Yeah, I'm just saying I really want as many barrels from them as I can possibly buy.
• 22:48
  Speaker 4: Well, you laid down twice a thousand barrels, right.
• 22:53
  Speaker 3: I didn't send it up for a barstown.
• 22:55
  Speaker 4: Okay, I'm sorry.
• 22:58
  Speaker 4: If we need to edit, I will.
• 23:03
  Speaker 2: And it's too late.
• 23:11
  Speaker 3: Like I said, I'm looking for as many as I can get, Okay, so you know, we all have brands that work at.
• 23:18
  Speaker 4: Bardstown, right, oh yeah.
• 23:20
  Speaker 4: And then think about this Now they purchased Green River.
• 23:25
  Speaker 4: I mean, yeah, ozzie Tyler.
• 23:29
  Speaker 3: Have you had anything SFTV from Green River?
• 23:33
  Speaker 4: What do you mean by?
• 23:34
  Speaker 4: What do you mean I'm gonna soon.
• 23:38
  Speaker 4: I know Aaron Harris and he now is the master distiller there.
• 23:45
  Speaker 3: Okay, so you had it right out of the barrel?
• 23:48
  Speaker 3: I haven't had it right out of the barrel.
• 23:49
  Speaker 3: I've had blended versions.
• 23:51
  Speaker 3: I haven't had anything like.
• 23:57
  Speaker 4: Yeah, but what Green River product is being produced right now?
• 24:00
  Speaker 4: It had to be their age stuff that was being produced at Ozzie Tyler, because they're putting it to market and they haven't owned it for less than you know.
• 24:10
  Speaker 4: It's been around a year now.
• 24:12
  Speaker 4: Right that they've owned it.
• 24:16
  Speaker 3: Barstown, oatting Green River.
• 24:19
  Speaker 4: Right around a year or right.
• 24:21
  Speaker 4: Something like that, something like that, yeah, I mean, but they were smart because they stopped all the shit that they were doing there and they're doing just making whiskey and they were making whiskey plus doing a bunch of shit and when that's all changed.
• 24:38
  Speaker 4: But I understand why they bought that distillery.
• 24:42
  Speaker 4: That distillery is capable of producing a lot and handling some of the stuff that they you know, they were contracted.
• 24:49
  Speaker 4: I think Bradshaw comes out of there.
• 24:52
  Speaker 4: That was before Barstown owned it.
• 24:55
  Speaker 4: So we'll see.
• 24:57
  Speaker 4: We'll see what happens, but knowing Aaron, we are actually going to be there in September.
• 25:02
  Speaker 4: We're headed down there to and you know what.
• 25:07
  Speaker 4: I'll call you that day and when I'm tasting out of the barrel and let you know what I think.
• 25:11
  Speaker 4: I mean you're going to invite me.
• 25:14
  Speaker 4: You are invited.
• 25:17
  Speaker 4: If you're going to be up in Kentucky, you're invited.
• 25:21
  Speaker 4: I mean, we got a lot of shit happening when we're up there.
• 25:23
  Speaker 4: You can come be on the podcast live right from our Airbnb backyard.
• 25:28
  Speaker 4: Okay.
• 25:29
  Speaker 1: What In the back of Owens Bar?
• 25:34
  Speaker 4: We actually are renting and every year we have a place that we've rented for the last five years.
• 25:42
  Speaker 4: Now what Four years?
• 25:44
  Speaker 4: We started in 2019.
• 25:47
  Speaker 4: 2020 was canceled, but we went down there anyways in 21, 22, and now it's 23.
• 25:52
  Speaker 4: And in the backyard this year we're going to set up a 10 by 10 tent, put up our podcast stuff and, after the festival and all throughout the week, invite anybody over for a party and podcast with us.
• 26:07
  Speaker 4: We got a bonfire.
• 26:09
  Speaker 4: I'm going to basically I'm looking atthey usually give us this little package of wood to burn.
• 26:16
  Speaker 4: I'm looking like I'm going to order a cord, have it shipped over there and we're just going to have.
• 26:23
  Speaker 3: Just have a little stay fire.
• 26:25
  Speaker 4: Yeah, there you go.
• 26:27
  Speaker 4: But it's just been crazy.
• 26:31
  Speaker 4: The family aspect of doing this and the people I've met has gotten so big that now, like I lived originally in Wisconsin, so every time I go back to Wisconsin I have to disappoint somebody, because all my friends want to see me, my family wants to see me, and you go back for a week and you only can see so many people.
• 26:55
  Speaker 4: Well, initially when I started doing this, I could keep it covered, but now when I go down, it's just kind of like I have a whole checklist of who I saw the last time and I got to see this time and it's just like because the people that do this.
• 27:11
  Speaker 4: When I first started this, I had two friends and close friends, but the people I've met now I probably have about 15 close friends that I consider part of my family, and it's just what I love about Bourbon and Whiskey.
• 27:34
  Speaker 2: That was awesome, but cheers, bro, cheers, yeah, yeah cheers All right.
• 27:42
  Speaker 4: So let's get once what let's, let's, let's promote the shit out of your brand now.
• 27:49
  Speaker 3: Okay, so I just got Florida.
• 27:52
  Speaker 1: Um.
• 27:53
  Speaker 3: Florida just came on.
• 27:54
  Speaker 3: Arizona is on Um wait.
• 27:57
  Speaker 3: Arizona didn't say yes.
• 27:59
  Speaker 1: Colorado is on Minnesota is on Texas and Florida Ohio.
• 28:05
  Speaker 3: Yeah, arizona done.
• 28:06
  Speaker 3: I'm working with Maverick, which has been great, and they're like unbelievable customer service, just just really helping me like watch the brand.
• 28:15
  Speaker 3: They only run through like seven states, do you?
• 28:19
  Speaker 4: want me to introduce you or them to the people you need to know to get into Ohio.
• 28:27
  Speaker 4: Sure, but I am in a control state.
• 28:30
  Speaker 4: It's a control state that has basically owned up to becoming the right.
• 28:39
  Speaker 4: Now they're the fourth largest whiskey market in the country and they're on the verge of being the third, and basically they're about promoting and distributing a good whiskey to Ohio and a lot of times.
• 28:58
  Speaker 4: So there's been a lot of brands that come in and they don't have that name recognition.
• 29:03
  Speaker 4: So right now we have a shit ton of bourbon on the shelf when I walk in.
• 29:09
  Speaker 4: For instance, smoke wagon is.
• 29:12
  Speaker 4: I think that's a very good, I think it's a good brand, I think they're he's doing a great job, similar to what you're doing, and it's on the shelf here because, as far as coming into Ohio, he hasn't gotten that brand recognition, because right now there's so much to choose from when you're talking about the smaller brands.
• 29:37
  Speaker 3: And if you're a general consumer, what do you think Like?
• 29:40
  Speaker 3: What looks?
• 29:40
  Speaker 4: pretty Right.
• 29:41
  Speaker 4: Well, no, what you're supposed to pick is you watch my podcast, we talk about it, and then you know what that brand is when you walk in so you say, oh, I see Rosewood, and you're like, hey, I saw that guy in whatever.
• 29:57
  Speaker 4: And then you're going to pick that over, something you don't know nothing about.
• 30:01
  Speaker 4: That's kind of how this has to work.
• 30:03
  Speaker 4: And you know, we've worked with chicken cock and Greg Schneider and he basically right now the number one purchasing it.
• 30:16
  Speaker 4: We're number one for purchasing chicken cock in the country and Greg has worked with us from day one and that guy goes on the road, does the tastings, hits the liquor stores, comes up to the different states and he does what he has to do.
• 30:30
  Speaker 4: And that's what you're.
• 30:31
  Speaker 4: You know what you got to do, right?
• 30:34
  Speaker 3: Right.
• 30:34
  Speaker 3: So so I have some friends in your area.
• 30:39
  Speaker 3: I'm part of Cincinnati, uh, greater Cincinnati bourbon club, or do you know those guys?
• 30:48
  Speaker 4: Yeah, Cincinnati bourbon club I shared to and they're awesome.
• 30:53
  Speaker 3: Right, so I'm in there.
• 30:54
  Speaker 3: Um, who else do I got Cincinnati.
• 30:56
  Speaker 3: Is that where he's at?
• 30:59
  Speaker 3: I thought there was an O.
• 31:03
  Speaker 2: I know it's in what city.
• 31:05
  Speaker 4: Oh, what's the best?
• 31:06
  Speaker 4: So, yep, same thing there I, I, I'm all Ohio.
• 31:14
  Speaker 4: I pushed the hell out of my podcast.
• 31:19
  Speaker 3: I'm pretty good friends up there that every time I go and like I did a bunch of new road like picks, right.
• 31:24
  Speaker 3: So every time you go to a new road you call your Ohio friends because yep, yep, right.
• 31:30
  Speaker 3: There I was like you don't understand how that even works, right?
• 31:35
  Speaker 3: I mean, it's just on the board.
• 31:38
  Speaker 4: You're right, it's, but they're, they're.
• 31:41
  Speaker 4: They're right there.
• 31:42
  Speaker 4: What?
• 31:46
  Speaker 1: I'm just curious what city, what city are you?
• 31:51
  Speaker 2: in.
• 31:51
  Speaker 4: Just curious.
• 31:52
  Speaker 4: Canton, the pro football hall of fame.
• 31:55
  Speaker 4: Canton, ohio, yeah, I, middle of the state.
• 32:00
  Speaker 2: Rock and roll hall of fame.
• 32:02
  Speaker 2: No football.
• 32:03
  Speaker 4: Pro football hall of fame.
• 32:05
  Speaker 4: Yep, that's a big thing.
• 32:08
  Speaker 2: Up here there's a hall of fame there, yeah, north of Dallas, in the middle of nowhere.
• 32:16
  Speaker 1: That's not Texas, but you know what Fuck it?
• 32:17
  Speaker 4: It's bad as we're joys for him.
• 32:19
  Speaker 4: He's a bad one player.
• 32:19
  Speaker 1: So are you cowboy fans?
• 32:20
  Speaker 1: What happened?
• 32:20
  Speaker 4: though?
• 32:21
  Speaker 4: Are you cowboy fans?
• 32:23
  Speaker 4: Yeah, yeah, I just had to know.
• 32:35
  Speaker 4: My, my, my, my blood is green and gold.
• 32:42
  Speaker 4: I I bleed packer because I grew up in as a kid and spent the first 40 years of my life in Wisconsin.
• 32:50
  Speaker 4: There's no way I can get it out.
• 32:52
  Speaker 4: And that that year though, those years when Dallas was owning the Packers.
• 33:00
  Speaker 4: You know that was a little bit rough, but overall, what are we?
• 33:06
  Speaker 3: we have a suit, yeah.
• 33:09
  Speaker 4: No, you guys, that's.
• 33:10
  Speaker 4: I have packer fans at my work Okay, I mean not packer fans, dallas fans and every year I have a running bet between Dallas and Green Bay and I've been here for the last 20 years and I'm up like $600.
• 33:24
  Speaker 4: It's just like they basically own Dallas.
• 33:29
  Speaker 2: Is it major disappointment?
• 33:30
  Speaker 2: He cannot win a game we need him to, so I just wish that.
• 33:37
  Speaker 4: I think, don't you think Tony Romo, coming from, coming from Wisconsin, basically was just like a plant just to screw Dallas over, because Everybody was screwed out somewhere.
• 33:50
  Speaker 1: Let's get that straight right now no, no, they don't.
• 33:52
  Speaker 4: I mean they're it's coming in time, They'll do Jerry.
• 33:55
  Speaker 4: Jerry's got to sell the team.
• 33:58
  Speaker 2: If you have a football schedule the team to beat is Dallas.
• 34:02
  Speaker 1: I want to give you a shit about the.
• 34:03
  Speaker 2: Packers, here's your whole Chicago.
• 34:06
  Speaker 1: You're the.
• 34:06
  Speaker 2: Patriots.
• 34:07
  Speaker 2: You want to beat the Cowboys, because that's America's team.
• 34:12
  Speaker 4: Yes, okay, I'll give you that.
• 34:15
  Speaker 4: But you know what, over the last 30 years, the Packers have beaten the Cowboys.
• 34:20
  Speaker 4: So there you go.
• 34:24
  Speaker 2: I'm going to lie, so I bet a little bit of bourbon.
• 34:29
  Speaker 4: Oh, me too.
• 34:30
  Speaker 4: Me too I'm there, so I wish, I wish.
• 34:33
  Speaker 4: I wish, I wish, I wish, I wish, I wish, I wish, I wish.
• 34:37
  Speaker 2: I wish, I wish, no, I wish, I wish, I wish.
• 34:39
  Speaker 4: I wish.
• 34:48
  Speaker 3: I wish.
• 34:49
  Speaker 3: No, I wish.
• 34:52
  Speaker 2: I wish, no, no, no, I wish, I wish, I wish, or what they're winning the Super Bowl this year.
• 34:56
  Speaker 4: That was awesome.
• 34:57
  Speaker 4: All right, so let's get back to so.
• 35:03
  Speaker 4: I'm not even sure I'm going to have to drink this.
• 35:04
  Speaker 4: I think I just poured another Kentucky.
• 35:06
  Speaker 4: I want to pour the Indiana.
• 35:11
  Speaker 2: It's like you put a debt in Kentucky since we started?
• 35:16
  Speaker 3: Yeah, in Indiana it's looking a little skinnier.
• 35:22
  Speaker 2: Well, I do want to ask.
• 35:23
  Speaker 2: He's from up north.
• 35:26
  Speaker 1: Yeah.
• 35:26
  Speaker 2: You would think he would kill you in Indiana.
• 35:28
  Speaker 2: But he's lovely Kentucky, why?
• 35:30
  Speaker 2: What makes that Kentucky so much better?
• 35:33
  Speaker 2: So?
• 35:36
  Speaker 4: you just have to understand it's not better for everyone.
• 35:40
  Speaker 4: I'm not hitting on Indiana.
• 35:43
  Speaker 4: I like 90% of what comes out of MGP.
• 35:48
  Speaker 4: It comes down to the person who gets a hold of those barrels and mixes them.
• 35:55
  Speaker 4: They make good whiskey at MGP, there's no doubt about it.
• 36:00
  Speaker 4: I don't like the 95 Rye if the wrong person's producing it in like 80.
• 36:07
  Speaker 4: No, 99.9% of the people producing 95 Rye suck shit.
• 36:14
  Speaker 4: But that last 0.5% those people and I've met them I sit there and go it's 95.5 Rye and it's MGP.
• 36:24
  Speaker 4: I'm going to hate this and I go like this and I'm like how does it taste that good?
• 36:30
  Speaker 4: You know what I mean.
• 36:31
  Speaker 4: So the person, it all comes down to personal flavor and I will never tell somebody, because there's a million people out there that love 95.5 MGP Rye.
• 36:42
  Speaker 4: I'm just not one of them.
• 36:43
  Speaker 4: But you know what?
• 36:44
  Speaker 4: They're not pieces of shit, because they like it and I don't, and that's the whole thing about whiskey, right?
• 36:54
  Speaker 1: So I will say this how was that?
• 36:56
  Speaker 2: tasting the other day of Wellers 107, antique special reserve.
• 37:02
  Speaker 2: Those are all favorite.
• 37:04
  Speaker 2: I can't remember the other ones.
• 37:05
  Speaker 2: I didn't do anything Full proof, full proof.
• 37:10
  Speaker 2: I'll go through some support with it.
• 37:14
  Speaker 4: Yes absolutely.
• 37:15
  Speaker 2: The guy that was hosting the tasting said that Texas has now started importing them and letting them sit there.
• 37:25
  Speaker 2: The Texas heat we haven't quite got it yet.
• 37:29
  Speaker 2: The Texas blends haven't.
• 37:31
  Speaker 2: We're not quite there.
• 37:32
  Speaker 2: Once we get it, once Texas blends or says that it's going to be, that's where it's going to be like boom Texas.
• 37:42
  Speaker 4: So so wait a second.
• 37:44
  Speaker 4: Let's, let's, let's just review, hey, jason, jason.
• 37:49
  Speaker 4: So so, if you want, if you want, wait one other Joe, if you want Jason to start tasting that, if you get Jason to start pasting the Texas stuff, I'm telling you that man understands what's good whiskey and he will tell them to shove up, shove out half their shit, but he could blend it.
• 38:13
  Speaker 4: I'm.
• 38:15
  Speaker 4: There's no doubt there's an aspect of what Texas is, but it's not Kentucky.
• 38:23
  Speaker 4: There's a flavor to Kentucky.
• 38:25
  Speaker 4: There's this big caramel.
• 38:28
  Speaker 4: Kentucky is like fucking caramel apples and and fall and whatever, and you know.
• 38:35
  Speaker 4: But, but you know, and then there's so MGP gets into a little bit of fruitiness, right, I mean, there's no doubt there's a little fruitiness to it, along with some of those flavors.
• 38:47
  Speaker 4: So it kind of mellows out a little bit.
• 38:51
  Speaker 4: And and and you know, jason, you're, you're buying the barrels you definitely know the difference between the two.
• 38:58
  Speaker 4: There was there's not a comparison when you really get down to them, comparing the two.
• 39:05
  Speaker 4: But there's a shit ton of people who love this and there's a shit ton of people who love that, but to get them to do this is almost impossible.
• 39:17
  Speaker 4: That's the thing.
• 39:18
  Speaker 4: People's pallets like what they like.
• 39:22
  Speaker 3: But you know, the goal is just to get America drinking whiskey and drink what they like and so I'm one of those people like I know you're the same way, but like I don't care if you throw it on a lot, I don't care if you throw a little coke in there, I don't care if you make a little fashion or it doesn't matter.
• 39:43
  Speaker 3: You know I don't care.
• 39:45
  Speaker 3: Like I'm not, know.
• 39:47
  Speaker 4: People are like man, you got to drink it Me.
• 39:50
  Speaker 3: No, you don't.
• 39:52
  Speaker 4: Yeah, and you're not.
• 39:53
  Speaker 4: And I just say to everybody that watches all the time you're not a piece of shit.
• 39:59
  Speaker 4: If you like it on the rocks.
• 40:01
  Speaker 4: It's like I don't care what these high proofers say, I'm going to talk to you right now.
• 40:05
  Speaker 3: For summer in Texas is sugar free, red Bull and Kentucky Raceway.
• 40:10
  Speaker 3: I had it on the way over here we had a my son, so it's like hey.
• 40:22
  Speaker 3: I mean sugar free Red.
• 40:24
  Speaker 2: Bull and Kentucky.
• 40:25
  Speaker 4: Rosewood is pretty damn good.
• 40:26
  Speaker 4: I'm going to tell you, red Bull can save your ass at about, you know, 12 o'clock.
• 40:32
  Speaker 4: You're starting to hit this.
• 40:35
  Speaker 4: You know you're at the Jamaican rum bar and you're like you think you're done.
• 40:41
  Speaker 4: Would you start adding some Red Bull in?
• 40:43
  Speaker 4: And you got another two hours.
• 40:50
  Speaker 2: I don't have any Chobochiko, I'm out right now.
• 40:52
  Speaker 2: Yeah, chobochiko, people that are watching right now, come on cases.
• 40:56
  Speaker 2: So we don't want to send this so we can make some without.
• 41:01
  Speaker 4: All right, so let's hit the Indiana thing a little bit.
• 41:06
  Speaker 3: I'm going to hang out with my barbecue team.
• 41:08
  Speaker 3: So we're going to do like smokeless and we're doing a Decatur September eight and nine.
• 41:14
  Speaker 2: There's already 75 to 80 teens in it, so it's going to be great.
• 41:18
  Speaker 4: Decatur, iowa, decatur, indiana.
• 41:20
  Speaker 4: Number one, that's what's going to happen when Decatur?
• 41:26
  Speaker 4: What Okay, do you do realize there's an Iowa and Indiana?
• 41:33
  Speaker 2: Yeah, what we're in Texas.
• 41:35
  Speaker 2: I'm seven guys into Rosewood right now.
• 41:45
  Speaker 4: So, oh, no, no anything changes is number one.
• 41:55
  Speaker 4: Yeah, I'm three glasses into Rosewood and I never heard of Decatur, texas.
• 42:02
  Speaker 4: It's really small.
• 42:05
  Speaker 1: You probably haven't heard of big, smaller.
• 42:10
  Speaker 4: I mean, if you guys are going to Austin, I'd be impressed.
• 42:13
  Speaker 4: We have some steel.
• 42:15
  Speaker 2: Austin.
• 42:18
  Speaker 1: Yes, you still, austin Birkin, up there.
• 42:21
  Speaker 2: You got on your wall, no.
• 42:23
  Speaker 4: No, still Austin no still, austin is awesome.
• 42:28
  Speaker 2: It's good, it's a good Texas bourbon.
• 42:33
  Speaker 4: Jesus like no, no, but I honestly have not gotten into Texas bourbon it's kind of like it's it's hard to get.
• 42:45
  Speaker 4: So you got to pick and choose with what I do.
• 42:47
  Speaker 4: So you got Indiana, you got Texas, you got Ohio.
• 42:53
  Speaker 2: It really is, but it's ace here but it is.
• 42:56
  Speaker 2: It isn't, but it is.
• 42:59
  Speaker 4: Well, it's funny because, hey Joe, I was telling Jason like this is my easing into Texas, and he's like no, it's not.
• 43:10
  Speaker 2: So TX is super sweet.
• 43:11
  Speaker 2: I like vanilla flavor to it.
• 43:15
  Speaker 2: Texas is good.
• 43:16
  Speaker 2: Tx is really good.
• 43:19
  Speaker 4: So so you plan a trip up to Ohio and if you plan the trip up, if you guys plan a triple up to Ohio or Kentucky, when I'm there, bring some TX with you and I'll drink it.
• 43:32
  Speaker 4: I'll try it.
• 43:34
  Speaker 2: But it's real sweet, it's real vanilla.
• 43:38
  Speaker 4: It's really hey you're.
• 43:39
  Speaker 3: I'm a rum drinker, for so if you're like crown oil TX is really good.
• 43:44
  Speaker 3: Yeah, you'll like it.
• 43:46
  Speaker 4: No, I don't like crown.
• 43:50
  Speaker 2: Right.
• 43:50
  Speaker 2: When it comes to Texas, what do we got the ZZ top.
• 43:56
  Speaker 3: Is there a ZZ top?
• 43:57
  Speaker 3: I'm going to six streets.
• 44:02
  Speaker 4: So, jason, you have to have found Some craft distiller or whatever we're going to go to Ohio.
• 44:11
  Speaker 4: We got to show some.
• 44:13
  Speaker 2: Texas fucking bourbon, yeah but he's talking.
• 44:17
  Speaker 4: Jason already says he doesn't like pot.
• 44:19
  Speaker 4: Still Isn't that like 99% of everything there?
• 44:25
  Speaker 2: No, check Dallas Cowboys Right here.
• 44:28
  Speaker 3: MGP, mgp.
• 44:30
  Speaker 2: Oh, that's Indiana bourbon, you're killing me.
• 44:35
  Speaker 1: You're freaking killing me.
• 44:38
  Speaker 3: MGP Still Austin is my Texas and TX.
• 44:43
  Speaker 1: Of course, You've never tried TX.
• 44:46
  Speaker 4: Nope, seriously it's available to me to try.
• 44:52
  Speaker 4: But you got to understand I'm a podcaster, I got people, I got people, I got people, I got people.
• 44:57
  Speaker 4: No, no, no, no.
• 45:01
  Speaker 4: I've got people like Jason sending me once or twice a week Stuff to try.
• 45:09
  Speaker 4: So if you do that and then you take all the Kentucky places and all the whatever it's like, there's only so much you can do and, once again, my goal as a podcaster is not to become an alcohol.
• 45:23
  Speaker 4: That's the goal.
• 45:24
  Speaker 4: I got people, I got people.
• 45:30
  Speaker 4: That's the goal I mean he says bummer, he just says straight up bummer.
• 45:38
  Speaker 4: No, I mean I, I go to distilleries.
• 45:41
  Speaker 2: We're bringing up some TX.
• 45:44
  Speaker 2: There's one more the counties.
• 45:48
  Speaker 3: Remus.
• 45:51
  Speaker 4: No.
• 45:53
  Speaker 2: No no.
• 45:59
  Speaker 3: No.
• 46:00
  Speaker 2: Yeah, it's actually really good.
• 46:03
  Speaker 3: Okay, it's a it's craw, daddy bourbon.
• 46:06
  Speaker 3: Rod Danny bourbon.
• 46:10
  Speaker 2: My boy Right over here Right Freaking bottle.
• 46:15
  Speaker 2: So you're aware that.
• 46:18
  Speaker 4: Freddie know has been doing that.
• 46:19
  Speaker 4: Freddie know has been doing brown rice, bourbon shit all over the place.
• 46:26
  Speaker 3: Right.
• 46:28
  Speaker 4: Yeah, what.
• 46:30
  Speaker 1: Yeah it's white rice it's.
• 46:33
  Speaker 2: America, it's America rice.
• 46:35
  Speaker 4: Well, he does, he does, he's done some brown rice things.
• 46:38
  Speaker 4: And then I think, one of the basil Haydn's I want to say Toasted.
• 46:47
  Speaker 4: He put the brown rice bourbon in the basil Haydn toasted.
• 46:52
  Speaker 4: You guys got that.
• 46:55
  Speaker 2: You don't see it, I may have drank it, I may have finished it, because it's pretty good.
• 47:02
  Speaker 4: Yeah, it's, it's it.
• 47:03
  Speaker 4: My wife is a fan of that particular part of you know that particular expression of basil Haydn yeah, yeah, brown rice.
• 47:17
  Speaker 4: And then he did a special 375.
• 47:19
  Speaker 4: Just so you know, 375s are the way that I think that it should go.
• 47:25
  Speaker 4: It's just.
• 47:28
  Speaker 3: I agree with you.
• 47:31
  Speaker 4: I mean there is so much out there, it's having whole 750 milliliter bottles and you got 600 of them sitting behind you like Joe does at his bar.
• 47:40
  Speaker 4: He's got all that.
• 47:41
  Speaker 4: It's just all the different kinds of stuff behind me.
• 47:44
  Speaker 4: You don't even want to know what's on the sides of me and in my, all my cabinets and it's kind of like if it was 375, it would be more manageable.
• 47:56
  Speaker 3: So so you had like the, or was it 1, 17?
• 48:01
  Speaker 1: Yes, yeah.
• 48:03
  Speaker 3: Delicious Okay, 375.
• 48:07
  Speaker 1: Well, 40.
• 48:08
  Speaker 3: Yeah, yeah.
• 48:11
  Speaker 3: I think, the 200 milliliter.
• 48:13
  Speaker 3: What is the Elijah Craig, tate and Ball saying?
• 48:15
  Speaker 3: Or grenade, is it 200 milliliters, maybe?
• 48:20
  Speaker 3: 200 milliliters is the way to go.
• 48:22
  Speaker 3: Oh, that's so pretty.
• 48:25
  Speaker 3: Oh, that's so pretty Is that the grenade.
• 48:29
  Speaker 1: Yeah, but the problem is you got four drinks.
• 48:31
  Speaker 2: I don't know.
• 48:33
  Speaker 4: But all I can say is my super Nash would kept sending me grenades and I was like why do you keep sending me grenades?
• 48:42
  Speaker 4: It's just like I don't understand.
• 48:44
  Speaker 4: And then I drank one and I'm like that's why you send me grenades.
• 48:49
  Speaker 4: It's like how old are they?
• 48:52
  Speaker 4: Do you know the grenades?
• 48:54
  Speaker 4: Yeah, I mean this one here is a beer barrel finish, so they've got all different types.
• 49:06
  Speaker 4: I mean it just comes down to when you're there, they just keep putting them out, but they're.
• 49:12
  Speaker 3: Should I have it all the time right?
• 49:14
  Speaker 3: No, I don't drink beer.
• 49:15
  Speaker 3: This is Texas.
• 49:16
  Speaker 2: And this is Birmingham.
• 49:17
  Speaker 2: And a beer barrel and a beer.
• 49:18
  Speaker 2: No, I've never had it, never.
• 49:22
  Speaker 3: Don't drink the gas every time I come on your server.
• 49:23
  Speaker 1: now Is it good I don't know Like if one came in a fancy.
• 49:32
  Speaker 4: You have it.
• 49:33
  Speaker 4: I got you.
• 49:35
  Speaker 2: No.
• 49:35
  Speaker 4: I.
• 49:35
  Speaker 4: So the way it works is the distillery sends the bourbon barrel.
• 49:42
  Speaker 2: A friend of mine.
• 49:43
  Speaker 2: He was part of it.
• 49:46
  Speaker 2: Milton, he's here right now.
• 49:48
  Speaker 2: He did a barrel pick and I had him sign it and his wife he's signed it.
• 49:54
  Speaker 2: She was part of it.
• 49:55
  Speaker 2: But I don't want to crack it up as a special bottle.
• 49:58
  Speaker 2: But I'll go buy a bottle all day long.
• 50:01
  Speaker 2: It's really good You'd like it.
• 50:03
  Speaker 2: Louisiana, we'll bring you one, along with steel Austin and a couple of others.
• 50:08
  Speaker 2: Tx.
• 50:10
  Speaker 3: So what is it that the JC Malik for me is kind of like in between a white whiskey and like a traditional bourbon.
• 50:18
  Speaker 4: I mean that right there.
• 50:19
  Speaker 4: That's complex, right there.
• 50:25
  Speaker 1: Yeah, because it doesn't have the traditional bourbon flavor.
• 50:28
  Speaker 1: It kind of has a light whiskey flavor, but it's better than that in its own way.
• 50:33
  Speaker 3: I really like a lot of light whiskey, but it's easily blendable.
• 50:43
  Speaker 4: Yep.
• 50:43
  Speaker 4: The last time I was at, I was drinking light whiskey.
• 50:51
  Speaker 4: In last January, at the Spirit of French Lick, they had two barrels that we got to sample from and it was spectacular.
• 51:04
  Speaker 3: Yeah, behind it, yeah, I have a friend.
• 51:10
  Speaker 3: That's really yeah.
• 51:12
  Speaker 3: Thanks, Sam.
• 51:15
  Speaker 2: Yeah, that's it.
• 51:16
  Speaker 2: All three of those, all three of those.
• 51:21
  Speaker 3: Can you?
• 51:22
  Speaker 4: say it you got Solomon Scott, you got Lee Sinclair and you've got Matty Gladden.
• 51:32
  Speaker 3: We don't know what they were doing down here in.
• 51:33
  Speaker 4: Texas.
• 51:34
  Speaker 4: If you guys come up that right there is our William Dalton Weedon barrel pick and I've got that and that barrel was freaking insane.
• 51:49
  Speaker 3: Is it a 2017?
• 51:50
  Speaker 4: also.
• 51:51
  Speaker 4: No, this is you mean from when it was distilled?
• 51:57
  Speaker 3: Yeah, I think I'm too.
• 51:59
  Speaker 4: That's a Dalton.
• 52:01
  Speaker 3: Yeah.
• 52:04
  Speaker 4: So so what?
• 52:05
  Speaker 4: What?
• 52:06
  Speaker 4: Yeah, I love Dalton.
• 52:10
  Speaker 2: It's a little barrel pig too from is this.
• 52:13
  Speaker 3: AJ's.
• 52:13
  Speaker 2: It's from Drinking Max AJ's it.
• 52:17
  Speaker 4: Have you had it?
• 52:17
  Speaker 4: You need to try it.
• 52:20
  Speaker 4: What Bishop did there with Dalton?
• 52:22
  Speaker 4: So?
• 52:24
  Speaker 4: So the coolest thing is because I went down there and he took a barrel with Steven Beam, brought up French oak staves and they dropped it.
• 52:35
  Speaker 4: You're gonna you're gonna love that.
• 52:38
  Speaker 4: They dropped it into one of the Dalton barrels and that was that year I believe it was 2021.
• 52:46
  Speaker 4: It was my bourbon of the year.
• 52:47
  Speaker 4: It's one of the best things I ever tasted, but I love Dalton.
• 52:51
  Speaker 4: So we did our second Scotchy Bourbon Boys barrel pick of a Dalton because I know how much I love it.
• 53:00
  Speaker 3: I don't know, I'll be right back.
• 53:05
  Speaker 2: You're talking to a meal, get over here.
• 53:09
  Speaker 2: So meal got me started.
• 53:12
  Speaker 2: I'm still a novice.
• 53:15
  Speaker 4: I've only got about a hundred bucks, just so you know, joe Joe, joe, joe, joe, the fact that you had three Dalton's right on the shelf you're not a novice, really the fact that you had spirited French lick on your shelf shows that you know what good bourbon tastes like Actually, what that?
• 53:38
  Speaker 2: shows, is he?
• 53:39
  Speaker 4: actually has good friends.
• 53:40
  Speaker 2: That is that.
• 53:42
  Speaker 2: Who how did you get this one, Go ahead and grab that one, that one's good.
• 53:46
  Speaker 2: I'm like, okay, you got it and it's sitting on my shelf.
• 53:50
  Speaker 2: I sip them.
• 53:51
  Speaker 2: Hey, it's like family that tells me like you're an alcoholic.
• 53:56
  Speaker 2: I'm not.
• 53:57
  Speaker 2: No, no there's a difference.
• 54:02
  Speaker 4: So there's a difference between drinking bourbon and tasting bourbon.
• 54:07
  Speaker 4: Now you get a podcast going and you can't deny that we're not drinking.
• 54:13
  Speaker 4: You know what I mean.
• 54:14
  Speaker 4: But for the most parts, because we're tasting, it's not like we're sitting here drinking one bottle of bourbon every.
• 54:24
  Speaker 4: You know that we like and it's the one every single day.
• 54:27
  Speaker 4: We get that same bottle.
• 54:30
  Speaker 4: You're drinking many and you understand what it is to have a rough week.
• 54:36
  Speaker 4: It's Friday and you go back and you have a fire on your back porch or in your backyard and you basically pour one pour and you enjoy it for relaxation.
• 54:49
  Speaker 4: That's what bourbon and whiskey is for.
• 54:54
  Speaker 2: So we have this is my bar.
• 54:57
  Speaker 2: My friends come over and every Thursday, out of the blue, hey, bars open.
• 55:04
  Speaker 2: They come over, we hang out, we have a few drinks, we talk, we get our problems off our shoulders and we have a good time Every Thursday.
• 55:13
  Speaker 2: Yeah, all the way from Thursday to Thursday without drinking.
• 55:17
  Speaker 2: I may hit a little bit on the weekend, right, why not, it doesn't matter.
• 55:23
  Speaker 2: I have people that, like you know, I got family like oh, joey, you're drinking, but I know, I know what I'm doing, I have a little fun.
• 55:31
  Speaker 2: Thursday's probably my getaway day because it's our bars open day.
• 55:35
  Speaker 2: Right, it comes over, we have a good time.
• 55:38
  Speaker 4: Middle comes over, my boy Tony comes over.
• 55:40
  Speaker 2: He's in the other room right now.
• 55:41
  Speaker 4: So we picked the right night for the podcast, yeah.
• 55:47
  Speaker 2: We're starting by the sign here Joey Warren is, or Joey's bar.
• 55:51
  Speaker 2: I came home one day and I have a TV on.
• 55:56
  Speaker 2: I have a light on my TV and it's blue and as I walked in I thought, damn it, I left the light on my TV.
• 56:05
  Speaker 2: And as I came in I thought, man, let me go back.
• 56:08
  Speaker 2: So I go in the house, I do whatever I gotta do.
• 56:10
  Speaker 2: I come back to my bar and I look up and Joey's bar is there.
• 56:14
  Speaker 2: Are you here by night?
• 56:16
  Speaker 2: I'm gonna find out.
• 56:16
  Speaker 2: My neighbor snuck in the house.
• 56:17
  Speaker 2: They put the sign up.
• 56:19
  Speaker 2: They bought the sign hung it up and they're like hey, this is our way of saying thank you for sharing your whiskey and we're drinking, we're having a good time and it's what it's like it's.
• 56:33
  Speaker 2: Thursday night in Joey's house.
• 56:35
  Speaker 2: Yeah, yeah, thank you.
• 56:38
  Speaker 2: I loved it.
• 56:39
  Speaker 2: I cried a little.
• 56:42
  Speaker 1: They don't know that I'm gonna cry a little.
• 56:47
  Speaker 2: Thanks, and now Jason is here.
• 56:49
  Speaker 3: So you know yeah first time I came over I was like promised, like chicken sausage you were promised, I did.
• 56:57
  Speaker 2: I did.
• 56:58
  Speaker 2: I was with soup, but this is one of my neighbors has into.
• 57:03
  Speaker 2: This is literally a family neighborhood.
• 57:06
  Speaker 2: I love everyone to death.
• 57:08
  Speaker 2: We all sit together, we help each other out and I was gonna barbecue but the night before one of my other neighbors came over.
• 57:16
  Speaker 2: We got.
• 57:18
  Speaker 2: He got.
• 57:20
  Speaker 2: I didn't mean to.
• 57:23
  Speaker 2: I woke up.
• 57:24
  Speaker 2: He was like I didn't feel like cooking, didn't want to cook, didn't think about cooking and I had already told Jason, bro, and I woke up super hungover couldn't do it, and so we came over and we were gonna we drank a little, we sip a little and my neighbor comes over and he's like hey guys, I got some soup.
• 57:49
  Speaker 2: Boom and it was served and we had a little bit of something to drink.
• 57:53
  Speaker 2: It was fun.
• 57:54
  Speaker 2: Yeah, we tried to work redwood, which we love.
• 57:57
  Speaker 2: Redwood is really good.
• 57:58
  Speaker 2: I'm a Kentucky, so you know I like the Kentucky.
• 58:04
  Speaker 3: That's me.
• 58:05
  Speaker 3: I think the Kentucky's more bougie than the Indian, I think the Indiana is like just easy to drink.
• 58:11
  Speaker 4: Yeah, so that?
• 58:13
  Speaker 4: Okay, I agree so, but the Kentucky sets itself aside as like something that's unique and different work.
• 58:32
  Speaker 3: Or some men like you know other fuses and series like they're freaking awesome right.
• 58:36
  Speaker 3: Like, yeah, Barstown is great.
• 58:39
  Speaker 3: They're not putting out any pure varietals, that are blends.
• 58:47
  Speaker 3: They're blending multiple recipes to make their fusion series and things like that.
• 58:53
  Speaker 3: It's not, it's not just like so mine is just their 70 1911.
• 58:57
  Speaker 4: Just imagine when the 15 year is still is still barred, you know, because that fusion.
• 59:08
  Speaker 4: Then you got discovery, you got fusion, you got thing they're, they're so transparent.
• 59:13
  Speaker 4: But when we get 15 years out and I mean I started going to Kentucky Bourbon Festival in 2019.
• 59:23
  Speaker 4: And Barstown Bourbon company.
• 59:27
  Speaker 4: I had lunch there with my wife and we visited and I'm like, what is this place?
• 59:34
  Speaker 4: I had no idea and it was a.
• 59:37
  Speaker 4: When you got off the you know the highway on the exit it was this wide, open freaking field with the distillery right there and they're a modern distillery.
• 59:51
  Speaker 4: Outside they got these awesome you know fireplaces with these modern places, you know chairs and things just to hang out on the patio and you could see that from the highway.
• 1:00:07
  Speaker 4: I mean, you could just see it.
• 1:00:08
  Speaker 4: It was just out there all alone.
• 1:00:10
  Speaker 4: And now we're in 2023, four short years later and that field is filled with Rick houses.
• 1:00:18
  Speaker 4: And every single time you go down there and I go down there every at least two to three months and then sometimes a couple times in a month or whatever and every single time I go down there, it just gets filled with more and more Rick houses and it's amazing to see the evolution of.
• 1:00:39
  Speaker 4: So, as you know, initially they also told that vision, they all said that vision, that they all were full of shit.
• 1:00:50
  Speaker 3: I wasn't like hot Mars, like listen to everything, like like thank you, sir, Please send me some more.
• 1:00:57
  Speaker 3: I mean, the ammo helped me out a little bit with some of my stuff.
• 1:01:02
  Speaker 1: Okay.
• 1:01:04
  Speaker 3: Fantastic.
• 1:01:06
  Speaker 3: My dog helped out a little bit.
• 1:01:07
  Speaker 3: They're fantastic.
• 1:01:08
  Speaker 3: There's really not that many brokers.
• 1:01:15
  Speaker 1: Nope.
• 1:01:19
  Speaker 4: Just all I can say about that is people don't understand the history of whiskey thoroughly and what whiskey has meant to this country from the start, but also what everybody has gotten into.
• 1:01:36
  Speaker 4: As far as that goes, I mean, it's just insane where people think that somehow, when we came out of prohibition, that all of a sudden, you know, the mafia was no longer involved in whiskey.
• 1:01:50
  Speaker 4: It's just, they just evolved, everything's evolved.
• 1:01:55
  Speaker 4: Whiskey is the.
• 1:01:58
  Speaker 4: You know.
• 1:01:58
  Speaker 4: They talk about baseball, hot dogs and apple pie, but real list, realistically, they just should say whiskey.
• 1:02:07
  Speaker 3: It's because that's what America is, I got to tell you man like as as as a Facebook guy like, it was a lot easier when I was just like who like and then like like which it like.
• 1:02:18
  Speaker 3: The three chair system sucks.
• 1:02:21
  Speaker 4: No, there's no doubt.
• 1:02:22
  Speaker 4: Yeah, they take their share, the guy in, and then, once you're in there, you know all the people who talk about government and whatever.
• 1:02:29
  Speaker 4: Just the amount of money that this country makes off of distilled spirits not just whiskey, it's, it's vodka and tequila it's like it's an endless amount of money that goes to our government.
• 1:02:47
  Speaker 4: There's no doubt about it.
• 1:02:48
  Speaker 4: It's paid for every single war we ever were in.
• 1:02:55
  Speaker 4: And then not only did it pay for World War Two, but all the all the distillers had to make the fuel.
• 1:03:05
  Speaker 1: I mean.
• 1:03:05
  Speaker 3: I wish I could like, just like, like, live like a month or two back in the prohibition age, when when, like you know, like everybody was still doing it, but they weren't doing it.
• 1:03:18
  Speaker 4: It would be cool to have that remiss.
• 1:03:20
  Speaker 3: honestly, Like it was, you know it was so as a prescription.
• 1:03:27
  Speaker 2: Yeah, somebody was like.
• 1:03:28
  Speaker 2: Your doctor says you've got to have it, so they would prescribe it.
• 1:03:34
  Speaker 4: You're allowed once a week to get a fifth of whiskey through prescription, but that's only that was.
• 1:03:40
  Speaker 4: I mean, the people who followed through on that were the alcoholics.
• 1:03:44
  Speaker 4: They just were fueling the alcoholics.
• 1:03:48
  Speaker 4: But as far as you know, I mean, the prohibition ended because it was 13 years into how long when they cut it off and they were starting to run low.
• 1:04:00
  Speaker 4: For the politician, yeah, it's like oh, wait a second.
• 1:04:06
  Speaker 4: You mean we drank it for the last 13 years and now we can't have anymore.
• 1:04:09
  Speaker 4: God damn, we need to stop this.
• 1:04:12
  Speaker 4: It's just like the reality of what it was.
• 1:04:18
  Speaker 2: I was watching some history channel stuff about Jack Daniels and the Jack Daniels guys.
• 1:04:28
  Speaker 2: The guy Jack Daniels at the time junior or whatever it was he went to jail.
• 1:04:35
  Speaker 1: Yeah.
• 1:04:37
  Speaker 2: He sold it to a doctor who was prescribing it to people.
• 1:04:41
  Speaker 4: No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
• 1:04:45
  Speaker 4: Remiss was initially a pharmacist in Chicago, Then he became a lawyer and then he went into bootlegging.
• 1:04:55
  Speaker 4: So basically he set up a thing where he was getting the notes based off of having the legitimate whiskey shipped to him through pharmacies.
• 1:05:07
  Speaker 4: So in the end, the part that the actual transaction was what happened at Jack Daniels with Remus through his pharmacies, that actually ended Remus up in jail At Jack Daniels because he had exhausted so many other distilleries.
• 1:05:29
  Speaker 2: Well, what got him in trouble was the fact that he was claiming that he was being robbed by these other people and he was claiming insurance fraud, but actually he's burning like barrels of water and actually kept the whiskey while getting compensated for the insurance companies for his bourbon and then was also selling his stuff on the backside.
• 1:05:57
  Speaker 2: That's what got him in trouble.
• 1:05:59
  Speaker 4: Yeah, that final deal with Jack Daniels.
• 1:06:03
  Speaker 4: I mean they basically would go in at night, siphon off half the barrel, replace it and then come out with the stuff and that was all behind.
• 1:06:15
  Speaker 4: I mean it was just all behind bribes.
• 1:06:17
  Speaker 4: I mean all Remus did was just bribe the agents.
• 1:06:21
  Speaker 4: It's like the agents would be making $4,000 or $5,000 a year, which was a lot back then, but he'd offered them $12,000 a year and they'd be like, okay, when he's making millions, so that's a whole different thing.
• 1:06:38
  Speaker 4: All right, so we've got the gasping story.
• 1:06:41
  Speaker 4: Yeah, he was behind a lot of stuff.
• 1:06:47
  Speaker 4: I mean he was responsible for getting Kentucky whiskey out of Kentucky and into New York, Chicago, our area in Ohio.
• 1:06:57
  Speaker 4: I mean he was responsible for that and he would just bribe the shit out of everybody.
• 1:07:03
  Speaker 4: And then you know, it took Warren Harding to die in office before they could actually put him in jail, because Harding was supporting him and his attorney general.
• 1:07:17
  Speaker 3: I don't remember Remus going to jail for a long time.
• 1:07:21
  Speaker 4: He went to jail.
• 1:07:21
  Speaker 4: He went to jail for two years and he served, I believe, 19 of the 24 months in jail and then they got him back in jail for another eight months.
• 1:07:34
  Speaker 4: Didn't check, but you know what he went to jail for right the second time he know he murdered his wife because he murdered her right in front of everybody, admitted it but then got a jury to be sympathetic.
• 1:07:55
  Speaker 4: I don't.
• 1:07:57
  Speaker 2: Well, I mean, that's what happened to me she.
• 1:08:03
  Speaker 4: I mean first, for God's sakes, when he was in jail, the, the main FBI agent who was responsible for putting him in, started having an affair, and he was a Ford out of Michigan.
• 1:08:16
  Speaker 4: He was directly related to the Ford family.
• 1:08:19
  Speaker 4: Just wow, history is awesome.
• 1:08:23
  Speaker 4: I love history, it is awesome.
• 1:08:26
  Speaker 2: So I wanted to go for the airhead, absolutely Way before, and I said I was a history bourbon or the cars and Ford was a fucking asshole To his children, to his employees.
• 1:08:45
  Speaker 2: He had freaking, freaking strong guys who would beat his people if they didn't do what they wanted.
• 1:08:50
  Speaker 2: Yeah, he had been industrialized, the you know the industry.
• 1:08:56
  Speaker 2: But was.
• 1:08:59
  Speaker 4: I mean he did it in Michigan when he pulled manufacturing from New York to Michigan.
• 1:09:05
  Speaker 2: He was an asshole to his son, and so I mean, come on and so had all these ideas, like he was an engineer, get all these things, but according to Netflix, netflix, no man, I mean, I still got to sell the story.
• 1:09:22
  Speaker 3: He's quoting Ford versus you don't know.
• 1:09:25
  Speaker 2: No no.
• 1:09:26
  Speaker 4: He is.
• 1:09:26
  Speaker 4: I feel sorry for him, he straight up is.
• 1:09:32
  Speaker 2: And so did some shit, and he probably would have drank some fucking bourbon.
• 1:09:35
  Speaker 2: He probably would have drank fucking Rosewood right now.
• 1:09:37
  Speaker 2: Fuck that shit.
• 1:09:40
  Speaker 2: Bad game that's it.
• 1:09:45
  Speaker 4: Where did we go?
• 1:09:46
  Speaker 4: All right, all right guys.
• 1:09:49
  Speaker 4: So let's let's wrap up this podcast.
• 1:09:54
  Speaker 4: We've done this for a little bit and I'd like to thank you all for coming on.
• 1:10:01
  Speaker 4: I appreciate your time and once, once I finish up the podcast, stay on, because I'll stop recording on YouTube and whatever, and we can talk further about what we can do in the future.
• 1:10:14
  Speaker 4: So, all right, everybody, thank you for joining us, remember.
• 1:10:20
  Speaker 2: Let's just do, all of us together, let's just do a cheers.
• 1:10:24
  Speaker 4: Well, here's a cheers.
• 1:10:25
  Speaker 4: It's here.
• 1:10:27
  Speaker 4: Good bourbon equals good times and good friends and Rosewood.
• 1:10:35
  Speaker 4: And remember, don't drink and drive.
• 1:10:41
  Speaker 4: Drink what's possible and live your life freaking dangerously.
• 1:10:46
  Speaker 4: Little Steve was going to take us out.
• 1:10:51
  Speaker 3: Let's reach the way to the next whiskey bar.
• 1:11:07
  Speaker 2: Oh don't ask why.
• 1:11:08
  Speaker 2: Oh don't ask why.
• 1:11:11
  Speaker 2: Show me the way to the next whiskey bar, oh don't ask why.
• 1:11:19
  Speaker 2: Oh don't ask why?
• 1:11:22
  Speaker 2: Because if we don't find the next whiskey bar, I'll tell you we must die.
• 1:11:31
  Speaker 4: I'll tell you we must die.
• 1:11:34
  Speaker 3: I'll tell you, I'll tell you, I'll tell you we must die.