Latest / The Scotchy Bourbon Boys / Expanding Horizons: Middle West Spirits Growth and Techniques with Owner Ryan Lang

Transcript

Expanding Horizons: Middle West Spirits Growth and Techniques with Owner Ryan Lang · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Hey Scotchy Bourbon boys This is tiny to tell you about the new Dant Crossing.
• 1:02
  Speaker 1: Dant Crossing is a one-of-a-kind destination to make lasting memories with family and friends.
• 1:08
  Speaker 1: The pastoral campus is anchored by log-still distillery, where you can enjoy their truly outstanding Monks Road spirit.
• 1:15
  Speaker 1: Enjoy world-class entertainment at their outdoor amphitheater, the Amp, stay overnight at one of their unique lodging options, host an unforgettable experience at their 18,000 square foot wedding and events venue, and enjoy acres of wooded walking trails and a 12-acre fishing lake.
• 1:34
  Speaker 1: More attractions will open soon at Dant Crossing, including a fully functional private train depot and farm-to-table restaurant.
• 1:42
  Speaker 1: For more information, go to wwwdantcrossingcom.
• 1:48
  Speaker 1: All right, welcome to another pie-ass to the sir.
• 1:56
  Speaker 1: Scotchy Bourbon boys.
• 1:57
  Speaker 1: We're here with Ryan Lay, we're here with CT, we're here with Roxy myself.
• 2:01
  Speaker 1: We are at the offices of the Middle West spirits, but we have this podcast is going to cover what's happening down here.
• 2:11
  Speaker 1: I mean this is something that's the first time we're podcasting, where we've got live and everything and you can actually talk about your project Before you know you were.
• 2:19
  Speaker 1: you were, we did a couple of things, knowing what was coming forward, and then I waited to put out the.
• 2:25
  Speaker 1: so I've got an actual video of the last time I was down here on YouTube.
• 2:31
  Speaker 1: So everybody checked that out because you could see where it's at and then look forward to the next one coming out, because it was.
• 2:38
  Speaker 1: I think it was a day, what was it?
• 2:41
  Speaker 1: late October or early November, yeah, and it was a beautiful day down that day And, but but where it was from then to now is just unbelievable.
• 2:52
  Speaker 1: You know July 2023.
• 2:53
  Speaker 1: And you are within.
• 2:55
  Speaker 1: you can say how close you weeks, weeks of making whiskey better be.
• 3:03
  Speaker 5: That's the plan.
• 3:04
  Speaker 1: Well, it's funny because you know there's one.
• 3:06
  Speaker 1: One aspect of what you're doing is getting it to be a running active distillery.
• 3:12
  Speaker 4: That all the safety protocols and everything are in.
• 3:16
  Speaker 1: But then there's another aspect that just keeps going, where the visual aspect keeps getting put in, that that's not necessary.
• 3:25
  Speaker 1: You can tell that when you're out there.
• 3:26
  Speaker 1: You don't actually have to have the complete, you know, icing on the cake of everything as far as non-functioning things finish, but you have to have everything in place to actually make the whiskey And you're getting to that place pretty quick And then you'll then everything else will fall into place.
• 3:44
  Speaker 5: Right, yeah, we'll get the plan operational, but then a little bells and whistles on the little trimmings and paint and all that stuff.
• 3:51
  Speaker 5: It'll be wrapped up this year as well, so we're not very far off, but yeah, it's coming together quite nice, yeah, and talk about just getting up to this point a little bit.
• 4:03
  Speaker 2: I mean.
• 4:05
  Speaker 1: I remember, not this time, but the time before you were talking about it you said we're getting close to being able to announce it, and I said something to you and I said you just must be, excited And you're just like I'm just running on views.
• 4:20
  Speaker 5: Yeah, it's been a challenge.
• 4:21
  Speaker 5: This one's, you know, from the other plant to this plant it's the same tech, it's just bigger, so big pipes or where there's bigger everything.
• 4:30
  Speaker 5: But it also has been, you know, a little bit more challenging because of the volume we work with and all the other chat boxes.
• 4:38
  Speaker 5: You know it's like city and this and that, and yeah, it's been an interesting one.
• 4:44
  Speaker 5: We had to bring on some bigger guns this time than the other one.
• 4:48
  Speaker 5: That also took a little bit more time.
• 4:50
  Speaker 5: So bring on a little bit more hard help to make sure things are right.
• 4:54
  Speaker 5: And then, obviously, we've been trying to hire a lot of people with backfill here and that plant and other operations.
• 5:00
  Speaker 5: So it's been tough the last couple of years to get scaled up.
• 5:04
  Speaker 5: You know it took a monumental task of HR to try and hire people.
• 5:09
  Speaker 5: It's been hard, but we're getting there.
• 5:11
  Speaker 5: We're bringing on more people.
• 5:13
  Speaker 5: We got more requisitions out when we ever have, and staffs getting where they need to be, and yeah, it's going to be something.
• 5:21
  Speaker 1: Well, when you say it's bigger, okay, and you just say it the way that you just said it.
• 5:26
  Speaker 1: I don't think people understand It's not just Okay, so 100% Ohio, we're in Ohio, they've never seen anything like this in.
• 5:39
  Speaker 1: Ohio.
• 5:39
  Speaker 1: There's nothing like this.
• 5:41
  Speaker 1: This is a big Kentucky size distillery.
• 5:47
  Speaker 1: It's like when you're up there with the big guys and it's not but that, but also talking with you you know it's like you go and you tour Jimby or you tour the tour Buffalo Tracy.
• 6:01
  Speaker 1: It's already been put in place.
• 6:03
  Speaker 2: It's been there for a while and they just they keep upping the experiences and everything, but when you're talking about the stills and everything.
• 6:11
  Speaker 1: it's kind of like you don't get that inside aspect that we got into how you know we understand.
• 6:18
  Speaker 1: I mean you showed it to me, just like the last time I was down here and I can see it is going to be as big, but to see that still in there and the size of that thing you feel like you're just that you've.
• 6:31
  Speaker 1: You're taking it to a level that Ohio's not seen, but you're doing everything.
• 6:36
  Speaker 1: Talk about that.
• 6:37
  Speaker 1: I mean the 2024 plan and everything.
• 6:40
  Speaker 1: I mean what you're, what people are going to do here.
• 6:42
  Speaker 1: They're just going to feel like, oh, you extended.
• 6:47
  Speaker 5: Kentucky into Ohio.
• 6:48
  Speaker 5: Yeah, yeah, Yeah, we'll see how they feel about that.
• 6:53
  Speaker 5: No, honestly it's.
• 6:55
  Speaker 5: we've got 14 acres to develop.
• 6:56
  Speaker 5: We're plans going to be operational but through 24 and 25, we have a lot more to finish out.
• 7:01
  Speaker 5: So the hospitality stuff, you know we're just getting into that And, you know, hopefully we have a place that people can come and hang out and learn a little bit more about us and history of what we're doing here and what we're trying to do for Ohio, with Ohio.
• 7:15
  Speaker 5: And we'll be done sometime, 2020,.
• 7:20
  Speaker 5: whatever, it's a lot of our construction.
• 7:22
  Speaker 5: But the good news is is the plant will be operational this year And then we'll get into that secondary part.
• 7:27
  Speaker 5: But you're right, the big thing for us in our world is letting people see what we know.
• 7:32
  Speaker 5: You know, it's really important for people to understand how things things are produced.
• 7:36
  Speaker 5: So there's, you know, no curtains here.
• 7:38
  Speaker 5: You can come in and check it out And we hope to talk a little bit about what we do, what we like to do and how we're a little different.
• 7:45
  Speaker 5: And it's like what they do in California and you go to the wineries and the experiences they have there, or friends in Italy.
• 7:51
  Speaker 5: You know they just they really get you involved in that process And we hope to do the same here.
• 7:57
  Speaker 5: And we're downtown Columbus, pretty big city, so pretty proud of that.
• 8:01
  Speaker 5: We're just outside of the downtown center And a lot of people here, so we're excited to bring them in And you've been, you know, with the, the other location.
• 8:11
  Speaker 3: that's still going to stay intact.
• 8:12
  Speaker 3: So people that are used to going there for dinner or for the bottle shop or tours, that's still going to stay intact while this is being done.
• 8:21
  Speaker 5: Yes, yeah, that'll be the small batch plan.
• 8:23
  Speaker 5: This is the larger format plant, so that would still handle the clear spirits and vodka.
• 8:30
  Speaker 5: Is the gym's working on some other items over there?
• 8:33
  Speaker 5: And then here would be 100% whiskey, so anything from that 130 to 140 proof range.
• 8:39
  Speaker 5: That's all here.
• 8:40
  Speaker 1: Everything on the higher end is going to be over the other plan.
• 8:42
  Speaker 1: Yeah, and just to just to be clear again, your when, when I went to your plant a year and a half ago, when we walked in the door, that morning.
• 8:55
  Speaker 2: Yeah, you're a rich use.
• 8:57
  Speaker 1: That was already a big distillery for the state of Ohio.
• 9:01
  Speaker 1: I mean you were running 24 seven.
• 9:05
  Speaker 1: I mean, honestly, when you go to craft distilleries, you go, you can get to get there during their runs, but they're most of the distilleries that are happening in Ohio or in Indiana.
• 9:16
  Speaker 1: They're not running 24 seven And you already had done that.
• 9:20
  Speaker 1: So then, to take that scale and take it to this level, it's just freaking exciting, yes, exciting is out.
• 9:28
  Speaker 3: It's exciting for the state of Ohio, You know.
• 9:32
  Speaker 3: I think that's.
• 9:32
  Speaker 3: That's the big thing.
• 9:33
  Speaker 3: You know you're bringing something.
• 9:35
  Speaker 3: Like Jeff said, that's a Kentucky experience in the right, in the heartland of the state, and it's well, it's pretty cool.
• 9:44
  Speaker 1: And think about all the people who go down to Kentucky from Ohio.
• 9:47
  Speaker 1: Now they can.
• 9:48
  Speaker 1: this can be like if you're from the northern part, you can kick it off by annual Kentucky stop here, or you're gonna set it up, so that's.
• 9:59
  Speaker 1: this could be your only stop I mean Ohio and we'll have something that they've never had before.
• 10:05
  Speaker 5: Yeah, yeah, we've got.
• 10:05
  Speaker 5: I think we've got 40 or 50 active distilleries in Ohio.
• 10:09
  Speaker 5: So we've got, we've got a group of distilleries.
• 10:11
  Speaker 5: But to do something you know like this, hopefully you know the trail just keeps coming up the road.
• 10:16
  Speaker 5: I think that northern stop in Kentucky is New River.
• 10:20
  Speaker 5: Yeah, Yeah, So we're only 90 minutes from New River.
• 10:23
  Speaker 5: So just keep on coming, Yeah, And think of all those.
• 10:27
  Speaker 1: Cincinnati distilleries that are going to be just happy because you pulled everybody across the river.
• 10:32
  Speaker 1: I can't see that.
• 10:33
  Speaker 1: I just don't see this being able to see your spirits are our quality spirits.
• 10:43
  Speaker 1: There's nothing we've we've tasted through their fantastic.
• 10:47
  Speaker 1: There's nothing you're doing wrong.
• 10:48
  Speaker 1: I mean, you're doing everything right.
• 10:50
  Speaker 1: You just hadn't been putting out your own brand for a long time, you know.
• 10:54
  Speaker 1: but now that that's hitting the shelves and you were talking about getting bigger or doing certain things I just I can't see this not becoming part of what the size?
• 11:07
  Speaker 1: you put it in.
• 11:07
  Speaker 1: I see it just fitting right into the puzzle, that's that's a hope.
• 11:11
  Speaker 5: You know we're laying up quite a bit of stock.
• 11:13
  Speaker 5: We have been for a while And you know we're looking at the wrong game right.
• 11:17
  Speaker 5: So we're looking at products.
• 11:19
  Speaker 5: You know eight to 15 years in aging, so you know we have to plan for that.
• 11:23
  Speaker 5: That's the need for the larger facility And that's what we're doing.
• 11:26
  Speaker 5: So we believe the base is right.
• 11:29
  Speaker 5: We made some tweaks here and there.
• 11:31
  Speaker 5: That's what we're going to talk about today.
• 11:32
  Speaker 5: We know we feel pretty good about where they are.
• 11:36
  Speaker 5: We know that over the next 10, 15 years, with the new plant coming online, it's just going to get better So and you'll have more volume.
• 11:43
  Speaker 5: That's one of the other problems.
• 11:44
  Speaker 5: It's hard.
• 11:46
  Speaker 5: There's a lot of people won't whiskey And it's really difficult to meet some of that demand.
• 11:52
  Speaker 5: Sometimes We've been allocated on our bourbon for almost two years.
• 11:56
  Speaker 1: Whoa, so we were talking about it and I thought I knew.
• 11:59
  Speaker 1: But what does being allocated actually mean with your bourbon from a, from a, what would you say?
• 12:08
  Speaker 1: a business standpoint?
• 12:09
  Speaker 1: What is that, what is allocated actually mean from your standpoint?
• 12:13
  Speaker 1: I understand it's limited from a consumer, and what does that mean from you?
• 12:18
  Speaker 5: It's protecting the product by not putting it in market before it's ready.
• 12:23
  Speaker 5: So if you've got barrels that you're sitting there and when you're sampling you want to put them into a bottle, if they're not ready, because they order sitting on the desk, which is, you know, attempting to take because it's money and it's not cheap Never You have to say no, can't do it right now.
• 12:38
  Speaker 5: You got a week and let it get to where you want it to be from an aging standpoint, and it can be challenging because we haven't been brought up to put output, but if we want to let it get to a certain profile or age, which we are, then you just have to bite the bullet.
• 12:52
  Speaker 5: You have to tell the sales manager who yells at us about it.
• 12:55
  Speaker 5: In fact, sorry, those cases aren't coming out for another three months.
• 12:58
  Speaker 5: So, yeah, it's very, it's difficult, you have to have patience And that's allocation.
• 13:06
  Speaker 5: Yeah, you're right, allocation means that it's going to be limited to the customer, but to us it's limiting our sales, but it's also for the long-term good.
• 13:15
  Speaker 5: It's to get us to where we have the capability to serve more people.
• 13:20
  Speaker 1: So, from the standpoint of your deal with the state of Ohio, when you're allocated, meaning you're telling them that you're going to be giving them whiskey when it's ready and it's not going to be a volume where, if you want to not be allocated, you have to make the volume standards.
• 13:37
  Speaker 5: No, it's not necessarily Ohio.
• 13:39
  Speaker 5: Ohio is our backyard, so we push.
• 13:43
  Speaker 5: a vast majority of our bourbon goes to the state of Ohio because it's a big market, something we protect.
• 13:49
  Speaker 4: So I would say we're not necessarily allocated here.
• 13:51
  Speaker 5: It's the other states that we go into.
• 13:53
  Speaker 5: It's the online shipping where we are very careful about the products that we do get listed in those states So we could get several over ask you to use listed, but we may not do that just yet in those markets because it cannot.
• 14:08
  Speaker 5: You know, one state can take a significant amount of money to get some of the larger states and you got to be careful with that And you also don't want to watch somewhere put something in the market, people take it and then you can't put it back in the market for a half year.
• 14:24
  Speaker 5: So you just have to be careful.
• 14:26
  Speaker 5: It's delicate balance and we obviously you know every craft, most craft, which we were still not for long.
• 14:37
  Speaker 5: Yeah.
• 14:38
  Speaker 5: So it's just you got to be careful.
• 14:40
  Speaker 5: You got to be smart about how you're putting product out there and try.
• 14:44
  Speaker 5: Most guys don't want to release stuff until it's ready, But sometimes your hand is forced.
• 14:50
  Speaker 5: You just have to be careful.
• 14:52
  Speaker 1: Oh yeah, i mean, there's a certain amount I.
• 14:56
  Speaker 1: that is something.
• 14:56
  Speaker 1: Well, you're in a unique position of where you're, where you're at here.
• 15:01
  Speaker 1: This is yours, you know, you've got but you still have to obviously make money for investors right.
• 15:09
  Speaker 1: No, yes, i'm it.
• 15:12
  Speaker 5: You're it?
• 15:12
  Speaker 5: No, we don't have to.
• 15:14
  Speaker 5: The banks, the banks.
• 15:15
  Speaker 1: So the bank, so the bank, so the bank, so the bank, so the bank.
• 15:18
  Speaker 1: So no, you're it.
• 15:20
  Speaker 1: Yeah, that's it.
• 15:21
  Speaker 5: Yeah, the banks, yeah, no investors.
• 15:24
  Speaker 5: But yeah, it's just, you got bills to pay just like anybody else.
• 15:27
  Speaker 2: Just right, right, So you got to make enough whiskey and release enough whiskey to pay the bills, obviously.
• 15:34
  Speaker 2: But still.
• 15:35
  Speaker 1: This is when I just I'm going to say is I can't wait till you can start having people over here and you're showing everybody.
• 15:43
  Speaker 3: Yeah, it's going to be my, if you listen to this.
• 15:46
  Speaker 1: You it's, you can imagine it.
• 15:48
  Speaker 1: But when?
• 15:49
  Speaker 2: you see it, it's a whole different.
• 15:52
  Speaker 1: It's a whole different.
• 15:53
  Speaker 4: Well again, and it's a modern distillery with it with?
• 15:57
  Speaker 1: I mean, you've gone through and kept a lot of the what would you say?
• 16:02
  Speaker 1: tried to choose methods, but it's what it's modernized And then you've actually altered things because you know what you want to do here, Right?
• 16:12
  Speaker 1: I mean, you've made changes that way.
• 16:14
  Speaker 1: Is that's been you right?
• 16:15
  Speaker 5: Correct.
• 16:16
  Speaker 5: Yeah, stuff that we, you know, tested at the other facility.
• 16:19
  Speaker 5: We needed to make sure that what we were doing over there could translate to this place.
• 16:23
  Speaker 5: So things were not different.
• 16:25
  Speaker 5: We have to make sure that the whiskey coming off the still is as close to what's going on earlier as possible for the long term.
• 16:30
  Speaker 5: So the adjustments we made over there over time you know people that we have been working with in the category industry we apply to here And you know it's it's just a larger operation of the.
• 16:45
  Speaker 5: It's like a mirror image, but just multiple.
• 16:47
  Speaker 3: Yeah, so talk about that, like for people that obviously are not here, the difference between the still there to here in size and volume, and the fermentation tanks, which would we see 10 of them.
• 17:01
  Speaker 5: There's 14 fermenters and one beer.
• 17:03
  Speaker 5: well, Okay.
• 17:05
  Speaker 2: And so in comparison, to the other location.
• 17:12
  Speaker 5: Yes, similar process, similar cleaning, similar brewing.
• 17:16
  Speaker 5: So the cookers are just.
• 17:18
  Speaker 5: there's a couple more cookers, so we multiply those that.
• 17:21
  Speaker 5: we multiply the fermenters.
• 17:24
  Speaker 5: We increase their diameter, but kept the slope on the bottom the same, so we can work with the same type of materials and same type of grind specs, which is important because that can affect your flavor even more.
• 17:35
  Speaker 5: So we looked at all of that when we made this move.
• 17:39
  Speaker 5: That's even, that's all the brewing side, right?
• 17:42
  Speaker 5: So that's the cooking and some making of the beer, that's the fermenting of that product.
• 17:46
  Speaker 5: So that is all mathematically very similar to what we have over there, just a larger volume of it, larger output.
• 17:55
  Speaker 5: And then the still is built in the same manner as well.
• 18:00
  Speaker 5: So same type of convincing systems, same type of trays, things like that, only it's a heck of a lot wider.
• 18:06
  Speaker 5: Yeah.
• 18:07
  Speaker 3: So that thing is.
• 18:08
  Speaker 3: It's pretty massive.
• 18:09
  Speaker 3: How wide is it?
• 18:10
  Speaker 5: It's a 60 inch, 60 inch wide still, so the flow into it is a lot longer.
• 18:16
  Speaker 5: So that's kind of your gatekeeper between there and here is how much beer can you push into the still and process?
• 18:22
  Speaker 5: So it's just bigger.
• 18:26
  Speaker 1: And then, just in case that's not, big enough, you just put up space for another one if you need it right Yeah.
• 18:33
  Speaker 5: Yes, that's it, just in case.
• 18:37
  Speaker 1: Just in case, all right, so you've got stuff that you.
• 18:45
  Speaker 1: I mean I'm excited what you would talk about what we have here today.
• 18:49
  Speaker 2: So what we have here today is some of the work.
• 18:54
  Speaker 5: So you may know, we work with Space, idolot, space I Can Reach and Southern Ohio.
• 19:00
  Speaker 5: We did some testing with them And this is some of the testing we did with the toasting method.
• 19:05
  Speaker 5: So, similar to what you have the double toasted stuff that's out there in the market, right Well, where people are taking a barrel and then they're putting it into another barrel in like a secondary toasting.
• 19:16
  Speaker 5: We're actually doing it all front, so this actually sits in toasted product for a very long time rather than being another, just a secondary barrel.
• 19:27
  Speaker 5: Now this just turned over four years old, so you've had all the other stuff that's older and you've had.
• 19:32
  Speaker 5: We can break this out, sherry Casperman, if you want to get into that, okay.
• 19:37
  Speaker 1: Your call, but what do you think my call is?
• 19:42
  Speaker 3: So, ryan, these are going to be added to the already line up, or are you changing the line up a?
• 19:47
  Speaker 5: little bit.
• 19:47
  Speaker 5: We're going to be adding to the line up in the future.
• 19:50
  Speaker 5: Yeah, but this is the high-rise, so this is a high-rise bourbon.
• 20:01
  Speaker 1: That's, that's nose is?
• 20:02
  Speaker 1: I mean I'm about to have palette shock, i mean it's not like I've been drinking.
• 20:10
  Speaker 5: But it's soft.
• 20:11
  Speaker 5: It just turned over four, so we just pulled it out of the barrel.
• 20:13
  Speaker 5: This week We're doing some tasting on it to make sure the toast is right.
• 20:17
  Speaker 4: So That's what I said.
• 20:18
  Speaker 4: I really like it.
• 20:22
  Speaker 5: Everything I'm giving you, by the way, is cash-tripped.
• 20:27
  Speaker 1: That's the water.
• 20:28
  Speaker 1: That is cornbread with honey, the corn.
• 20:34
  Speaker 1: Wow, that is delicious, that's pretty nice.
• 20:42
  Speaker 4: For a bourbon.
• 20:43
  Speaker 1: it's unique, It's not like well, let's just see what happens now.
• 20:52
  Speaker 5: What it is for us is it's validation, the barrel type, the changes we made are starting to work.
• 21:47
  Speaker 5: It's effective, it's starting to work through.
• 21:50
  Speaker 5: Now it's just more time, letting it sit for a couple more years.
• 21:54
  Speaker 3: That's the intention is to leave this in there for a six year.
• 22:01
  Speaker 2: It tastes like dessert.
• 22:04
  Speaker 1: There's a little bit of the distilling apricot that you pick up on your.
• 22:09
  Speaker 1: Oh yeah, that's for sure It's there along with yeah.
• 22:18
  Speaker 4: I'm not too much of.
• 22:20
  Speaker 4: Do you want me to?
• 22:21
  Speaker 4: the char is not.
• 22:23
  Speaker 5: No, it's not real powerful.
• 22:24
  Speaker 5: The char is a little bit tannin, But if you nose just below the edge of the glass you can get the char.
• 22:30
  Speaker 4: Yeah, for sure.
• 22:32
  Speaker 5: It's oh yeah, you're right.
• 22:33
  Speaker 5: So what that is?
• 22:36
  Speaker 2: going to do down the road is pretty exciting.
• 22:39
  Speaker 3: We're pretty happy with it.
• 22:40
  Speaker 3: That's amazing Four years to be able to do that.
• 22:45
  Speaker 1: You put that in your bag.
• 22:47
  Speaker 2: Don't tell him that.
• 22:50
  Speaker 1: No, no.
• 22:50
  Speaker 1: If you did that and you have a release, i would come to mind for that, after I taste it Just a minute.
• 23:00
  Speaker 5: We got to wait.
• 23:03
  Speaker 3: Don't tell him the bottle.
• 23:05
  Speaker 1: I think that adding a little bit more of the, especially that toasted barrel, that's a little toastier, you know, kind of like you're putting that cornbread into the, it gets that sweet.
• 23:17
  Speaker 4: Well it's probably gonna.
• 23:19
  Speaker 3: But it's delicious.
• 23:20
  Speaker 3: I always say it reminds me when it gets like that.
• 23:21
  Speaker 3: It gives me that sweet cereal you know, like whether it was some kind of.
• 23:26
  Speaker 5: Slide that over to.
• 23:27
  Speaker 5: You're gonna know this is the Puppa Nickel base.
• 23:30
  Speaker 5: You're gonna smell the rye right away if you like rye whiskey, which we've talked about this before.
• 23:37
  Speaker 4: So You mean, you've got a conversation with Jeff about rye, just That's not even gonna happen.
• 23:44
  Speaker 4: No, but I'm gonna.
• 23:47
  Speaker 3: You notice, i'm not gonna have to have that.
• 23:48
  Speaker 3: He doesn't have to have it anymore.
• 23:50
  Speaker 3: I understand, but his Puppa Nickel, is on a level of That's.
• 23:57
  Speaker 1: I mean, how many of I just don't.
• 24:00
  Speaker 5: What other?
• 24:00
  Speaker 1: distilleries are using Puppa.
• 24:02
  Speaker 1: I don't know.
• 24:04
  Speaker 2: I don't know.
• 24:06
  Speaker 3: Not anybody that's mainstream enough to have a bottle that you see out there.
• 24:10
  Speaker 2: No.
• 24:11
  Speaker 3: I was just talking about this the other day with some people and talking about the fact that if you hadn't had the Puppa Nickel from Middle West, you needed to try it because it was so good.
• 24:22
  Speaker 3: And it's like a game changer because it's different from a weeded, it's different from a rye, it just has its own unique.
• 24:31
  Speaker 5: So the difference here from the normal Puppa Nickel is we pulled out in this particular product.
• 24:36
  Speaker 5: This is again another test in seeing what the barrels are gonna do.
• 24:41
  Speaker 2: And this does have a toast to it.
• 24:43
  Speaker 5: I can't tell you what these toasts are, but I don't know how we're gonna market it yet, so I don't want to over speak.
• 24:49
  Speaker 5: On Mark Toast's Jen, puppa, nickel, mark and Seth I'm creating the list.
• 24:52
  Speaker 5: But this has no corn in it.
• 24:55
  Speaker 5: So remember the Puppa Nickel that you have over.
• 24:58
  Speaker 5: there has 10% corn, 5% weed, 5% barley and there's 80 corn.
• 25:02
  Speaker 5: There's none in this, But it has a little sweetness to it.
• 25:06
  Speaker 1: How is it?
• 25:07
  Speaker 1: 121, proof 121.
• 25:10
  Speaker 1: So 121.
• 25:12
  Speaker 1: What is it?
• 25:13
  Speaker 1: It's a little licorice, a little mint, yeah, but there's a floral tone to it, but then there's a rye aspect.
• 25:22
  Speaker 1: Can I say it Say?
• 25:25
  Speaker 5: it.
• 25:25
  Speaker 5: Oh jeez, you can say it whenever you want.
• 25:28
  Speaker 1: I mean just remember, we're the Whiskey Podcast.
• 25:30
  Speaker 1: I always tell people listen.
• 25:32
  Speaker 1: if you're listening to the car with your kids, you're nuts, You're not doing anything.
• 25:37
  Speaker 1: My granddaughter is running around singing the Scotchy Perpin Boys song.
• 25:43
  Speaker 1: I'm like you better not do that.
• 25:47
  Speaker 5: I'm like what are you doing?
• 25:49
  Speaker 4: She knows it by heart.
• 25:52
  Speaker 5: Yeah, so that's distinctly rye, But it's got a sweetness to it And the toast is becoming more prevalent.
• 26:00
  Speaker 5: So I'll tell you the guys are doing a good job before selling it.
• 26:04
  Speaker 1: So I'm actually going to drink this whole one because I know it's not bottled And I like that is the smoothest and cleanest.
• 26:13
  Speaker 1: Let's go clean and silky.
• 26:15
  Speaker 1: It just goes down.
• 26:19
  Speaker 3: I don't think smooth is a good word for it, because it has a good bite.
• 26:23
  Speaker 3: I like the bite.
• 26:24
  Speaker 1: It's a great body, but there's no spice.
• 26:26
  Speaker 3: I get like a little bit of the peppery spice that I like.
• 26:29
  Speaker 4: There's some spice on it, but it isn't.
• 26:30
  Speaker 4: No, it's not, it's a 121 poof.
• 26:34
  Speaker 4: No, but it's.
• 26:36
  Speaker 5: You can drink it, a lot of it, you could.
• 26:38
  Speaker 1: Have any?
• 26:39
  Speaker 2: Yeah, I have I always say this is drinkable.
• 26:43
  Speaker 2: That's a problem.
• 26:44
  Speaker 3: It's just that flavor, it's so good.
• 26:47
  Speaker 1: I think rye is now for me.
• 26:49
  Speaker 1: When you find a special rye, it places itself There's a pedestal for it, right?
• 26:57
  Speaker 1: So you have the pumpernickel rye and whatever.
• 27:01
  Speaker 2: But there's so many other ryes that are just average.
• 27:04
  Speaker 1: Or Okay, it's a rye, that's fine.
• 27:07
  Speaker 1: I think that they do really well still in mixed drinks, if you use the right ones, because it just brings out a little bit more of the whiskey.
• 27:17
  Speaker 1: But with this I mean, man, i really don't know.
• 27:23
  Speaker 1: I really don't know, i'm drinking it.
• 27:26
  Speaker 1: I need a room, so what's the idea?
• 27:28
  Speaker 5: on that one.
• 27:29
  Speaker 5: What's the idea?
• 27:29
  Speaker 5: This is whole.
• 27:30
  Speaker 5: Yeah, these are all the test barrels that we basically These are the barrels we had sitting at before, just to see where it's going, so I can't wait until we get to the 15-year-old.
• 27:39
  Speaker 5: Yeah, we have a lot of this authority beyond that, so I'm just showing you the comparison of what happens in that age range.
• 27:47
  Speaker 3: Okay, so the cast-strength version of the Pumpernickel came out a month or two ago.
• 27:51
  Speaker 3: You had the taller bottle, so was it.
• 27:54
  Speaker 3: I can't remember.
• 27:55
  Speaker 3: Is the proof about the same?
• 27:57
  Speaker 5: It's higher.
• 27:59
  Speaker 3: Okay.
• 27:59
  Speaker 5: It went up.
• 28:01
  Speaker 3: But that bottle has a corn blend.
• 28:03
  Speaker 3: This does not.
• 28:04
  Speaker 5: That is correct.
• 28:04
  Speaker 5: Yeah, and that bottle is right around six years old.
• 28:08
  Speaker 3: Okay, which is where this will probably get when you want to actually get used to it, that's something to that effect.
• 28:13
  Speaker 5: That's the double cast when you're talking about it Yeah.
• 28:15
  Speaker 5: That's the double cast and a portline cast.
• 28:19
  Speaker 5: Okay, so it's a little different, but nonetheless it was good.
• 28:24
  Speaker 5: There's a lot being added to them over time.
• 28:28
  Speaker 3: Well, you can tell that bottle sitting there.
• 28:30
  Speaker 3: even that sherry is dark, oh it's super dark.
• 28:34
  Speaker 5: Yeah, yeah, this one's, you know.
• 28:35
  Speaker 5: Yeah, it's super dark.
• 28:37
  Speaker 1: Look at CT's like.
• 28:38
  Speaker 1: I guess that's confirmed.
• 28:39
  Speaker 1: I have that.
• 28:41
  Speaker 3: I have a bottle.
• 28:42
  Speaker 3: I'm pretty sure I have that bottle.
• 28:45
  Speaker 1: But what batch is this?
• 28:47
  Speaker 3: The new one, the new one.
• 28:49
  Speaker 1: I have a couple extra batches that I can have Just laying around.
• 28:53
  Speaker 5: Just a couple.
• 28:53
  Speaker 5: I have to keep samples, yeah, to make sure.
• 28:57
  Speaker 3: Okay, so The integrity's kept up right.
• 28:59
  Speaker 3: So what are you doing?
• 28:59
  Speaker 3: Okay, so what's?
• 29:00
  Speaker 1: this bottle, right.
• 29:01
  Speaker 1: So what are you doing?
• 29:02
  Speaker 1: I've never gotten to ask somebody what do you do as far as putting back stuff, like so that as the distillery gets older and older, that you'll have, you know, your first batch, or whatever?
• 29:17
  Speaker 1: do you put stuff back?
• 29:18
  Speaker 1: Special room already bottomed and you just Lockage?
• 29:21
  Speaker 1: Definitely a lockage, it's a cage of gold.
• 29:25
  Speaker 5: Yeah, we have some things we keep for sure.
• 29:27
  Speaker 5: We make sure the standards are the same sort of batch to batch.
• 29:32
  Speaker 5: You know you want to make sure it's as replicable as possible, so we do keep stuff.
• 29:36
  Speaker 5: I keep stuff myself Just to see how things are, you know, materializing.
• 29:41
  Speaker 5: Yeah, you know Yeah.
• 29:44
  Speaker 1: So you can go back?
• 29:45
  Speaker 5: Yeah, you go back and you see where I definitely have stuff from 10 years ago.
• 29:48
  Speaker 1: And now you're going to have this awesome lab and you can just keep it in there.
• 29:52
  Speaker 5: Well, I prefer to go in here, but still.
• 29:55
  Speaker 1: I, when we were at, we went to Brent Elliott at Four Roses.
• 29:58
  Speaker 1: Yeah, They got this in the lab.
• 30:00
  Speaker 1: They got a whole locker of stuff all over and he's like what do you want at them?
• 30:05
  Speaker 1: Just like, and it's from everywhere forever.
• 30:08
  Speaker 5: Yeah, that's, you have to keep them from the years, and I mean they do it over in Scotland.
• 30:12
  Speaker 5: I mean you can go to some distilleries and they have walls of test bottles from 30, 40 years.
• 30:19
  Speaker 1: I wish you could just keep it Well let's not speed up time.
• 30:22
  Speaker 2: So we get to that point.
• 30:24
  Speaker 1: Yeah, that's kind of a cool thing.
• 30:26
  Speaker 5: Yeah, we keep most batches in some way, shape or form.
• 30:28
  Speaker 5: We'll have something around that we can test to make sure they're, you know, staying consistent, seeing as they're going their own way.
• 30:35
  Speaker 1: All right.
• 30:36
  Speaker 1: So how, let's say the standard?
• 30:40
  Speaker 1: distiller the stillery.
• 30:42
  Speaker 2: It has a master distiller.
• 30:43
  Speaker 2: Who would that be?
• 30:45
  Speaker 2: Is that?
• 30:46
  Speaker 1: you right now, or will you have a master distiller, or you know someone you work with, or how is that working?
• 30:53
  Speaker 1: We have distillers, right, we you?
• 30:56
  Speaker 5: know quite personally.
• 30:57
  Speaker 5: I mean, I get the master distiller term.
• 30:59
  Speaker 5: I know why it is applied Marketing, well, you know there are guys that definitely you know if you've been distilling for 25, 30, 40 years.
• 31:08
  Speaker 5: Absolutely Right, you know that's.
• 31:11
  Speaker 5: But I think sometimes the term is used a little loosely.
• 31:14
  Speaker 5: So we, we, we just we have distillers, we have brewers and we have distillers.
• 31:20
  Speaker 5: We have people who make the decisions on making adjustments.
• 31:25
  Speaker 5: Our plant manager, rob, for instance.
• 31:29
  Speaker 5: We did some recent testing on that ride and we wanted to pull some some of the tones that we thought were, you know, going out a little bit on us or back in every last couple of runs he's been able to bring those back in.
• 31:42
  Speaker 5: He makes those adjustments, brings them over, makes sure they're correct, and we all collectively decided we'd want to make those changes in the SOP.
• 31:48
  Speaker 5: So, yeah, i think it's a team effort.
• 31:51
  Speaker 5: But you know we've got a handful I don't know how many Rob two, nine, three, 14 or 15 people that distill and all of them are uniquely different because they're tasting off the still and doing a lot of testing.
• 32:03
  Speaker 5: But that's what creates the uniqueness in the product We're taking four or five, six runs, putting them together to make that next lot for barreling.
• 32:11
  Speaker 5: Okay And yeah, we, that's the blend right, Yes that's the blend.
• 32:16
  Speaker 1: Yeah, You do that.
• 32:17
  Speaker 1: put them together, get into it and then put it in the barrel.
• 32:19
  Speaker 1: Then put it in the barrel.
• 32:20
  Speaker 5: Yeah.
• 32:21
  Speaker 1: You get that flavor profile off your new mate that you want going into the barrel for every thing you're making.
• 32:27
  Speaker 5: Yeah, okay, yeah, and they do.
• 32:30
  Speaker 5: They do a really good job of being consistent and spent that way for many years.
• 32:32
  Speaker 5: But you know, sometimes things change.
• 32:34
  Speaker 5: You know the stills change their efficiencies over time with the grade because the still itself starts wearing out copper, copper roads.
• 32:44
  Speaker 5: So if you're running 24 seven, your week through is still pretty fast.
• 32:47
  Speaker 5: So you know, just paying attention to operating temperatures and fermentation temperatures and stuff like that to make sure there's consistencies in that, and the team knows how to do that.
• 32:58
  Speaker 5: So we have head distillers.
• 33:01
  Speaker 2: So we don't call them acid distillers.
• 33:03
  Speaker 2: Okay, yeah.
• 33:04
  Speaker 5: But you know, guys, that we work with mentors that have been in the category for a long time.
• 33:09
  Speaker 5: They definitely deserve that term.
• 33:10
  Speaker 5: I mean, they absolutely deserve that term.
• 33:12
  Speaker 1: Well, yeah, and I and I we've talked to certain most master distillers feel exactly like you do.
• 33:20
  Speaker 1: They understand this is a team, but it just comes down to when a master distiller, like a lot of times you, they get named master distiller and they're not even doing distilling anymore.
• 33:31
  Speaker 1: They're running the distillers and they're out there in the pavement and marketing and self-sure.
• 33:36
  Speaker 1: I mean there's lots of different ways that are terms, but I just you know that's exactly the answer I wanted, because we've talked about that a little bit but everybody needs to know.
• 33:47
  Speaker 1: So it's basically the team at Middle West spirits is first year homes down to all sides from the office here to the plant to all this stuff.
• 33:57
  Speaker 5: We do a ton of work with the farms so we manage all the fields with the farmers all the way through the guys putting stuff in the barrel and at the warehouse and supply chain bring it back and putting it in glass.
• 34:09
  Speaker 5: There's.
• 34:11
  Speaker 5: Everybody's pretty good at being responsible for what their jobs are.
• 34:14
  Speaker 1: Because the glass has been better lately.
• 34:17
  Speaker 5: Yeah, we didn't necessarily have the same challenges that a lot of others had.
• 34:21
  Speaker 5: We flipped it to mold ourselves several years ago, about five years ago hopefully some adjustments in 2024 as well But we brought our manufacturing to Pittsburgh ground Pittsburgh.
• 34:37
  Speaker 5: So when others were having challenges with import products, we didn't have that because our glass was Pittsburgh.
• 34:45
  Speaker 5: So we didn't see a lot of those challenges.
• 34:47
  Speaker 5: We were fortunate to not have that.
• 34:51
  Speaker 5: We definitely work with a lot of guys that had those problems and it was hit or miss Whether or not you were going to get that glass.
• 34:59
  Speaker 2: So but I think most of that is subsided.
• 35:01
  Speaker 5: I think most of the world is getting caught up from the COVID crash and stuff.
• 35:06
  Speaker 1: All right.
• 35:07
  Speaker 1: So what's next?
• 35:08
  Speaker 1: We'll just start passing that, yeah, that one, yeah, yeah.
• 35:14
  Speaker 5: So this is the Michaelum.
• 35:18
  Speaker 5: This is weeded.
• 35:20
  Speaker 5: Now you're going to tell us you're going to get tons of vanilla on this.
• 35:25
  Speaker 5: It's different than this from the caramel, but the corn base is nearly the same.
• 35:30
  Speaker 5: The barley is nearly the same, It's just the rye has been completely supplanted by the wheat.
• 35:37
  Speaker 3: So this is a 65-35.
• 35:39
  Speaker 5: This is a 70.
• 35:40
  Speaker 5: Oh, it's on there.
• 35:41
  Speaker 5: Talk to everyone about this brand.
• 35:45
  Speaker 1: It's a great brand, a great story right.
• 35:51
  Speaker 5: See, that's a weeded bourbon.
• 35:52
  Speaker 5: Though That is weeded, that's a traditional weeded bourbon, but this is also seeing a little bit of a different barrel treatment.
• 36:00
  Speaker 1: So what's the age on that?
• 36:01
  Speaker 5: This is just for again.
• 36:02
  Speaker 5: They're all flat lined the same.
• 36:04
  Speaker 1: So that's a little more caramel-y color, lighter than the other one.
• 36:08
  Speaker 1: That's what you get from weeded when you're in a barrel.
• 36:13
  Speaker 5: It's also a different type of barrel treatment.
• 36:15
  Speaker 5: So this is built for longer term aging, so this is what we are doing with this.
• 36:20
  Speaker 5: Now, this is not the Michaelum, this is something else.
• 36:24
  Speaker 5: I can't tell you all the stuff, but yeah, so this is very similar to this The traditional bottle yeah, yeah, so this is the Michaelum Reserve, which is not this what you're trying.
• 36:37
  Speaker 5: This is the foregrain, this is the three grain.
• 36:42
  Speaker 1: This is the foregrain named after Ryan.
• 36:46
  Speaker 5: So it's oh god, i messed up the numbers 19, weeded, 13, rye, 5 barley, the rest is corn, so kind of a unique mash bill, but we're going to pour some of this too.
• 36:57
  Speaker 5: Okay, yeah, so we'll get some of that, but you're going to see the difference.
• 36:59
  Speaker 5: There's a lot of vanilla, yeah, a ton of vanilla.
• 37:07
  Speaker 4: So but different.
• 37:08
  Speaker 5: Do you see the difference from the first one and the second?
• 37:10
  Speaker 4: one.
• 37:10
  Speaker 5: So if you have the, first one left, which I don't think you may have any.
• 37:13
  Speaker 4: I saw the second first one.
• 37:14
  Speaker 5: So go back and smell it Alone.
• 37:16
  Speaker 5: That's the first one.
• 37:18
  Speaker 5: You see the difference, yeah.
• 37:22
  Speaker 5: That's a traditional weeded bourbon versus a high rye bourbon Yeah that high rise, get that sweet Oh yeah.
• 37:30
  Speaker 4: Like I said, like, like I said, like I'm not going to get that sweet.
• 37:32
  Speaker 3: Like, almost like a sweet cereal.
• 37:35
  Speaker 5: Know what the, know what the, but then I get the rye.
• 37:37
  Speaker 5: I mean, you really taste the grain On crazy.
• 37:40
  Speaker 5: On the first one, on the first one, Oh yeah.
• 37:42
  Speaker 2: Yeah, it's, it's, it's like a story.
• 37:45
  Speaker 5: The first one is is a Kentucky bourbon.
• 37:47
  Speaker 5: I mean that is just you've got you've.
• 37:51
  Speaker 1: You've that one right there, the toast and the and the carbon carb, everything going on.
• 37:56
  Speaker 1: There's no doubt It's just like that's what you expect from Kentucky.
• 38:01
  Speaker 4: This one, this is.
• 38:02
  Speaker 1: This is what you expect.
• 38:03
  Speaker 1: Well, you're going distance.
• 38:05
  Speaker 1: It's designed for distance and I can you.
• 38:08
  Speaker 1: I think that that this is going to stand up.
• 38:13
  Speaker 4: I mean right now you can tell it's not ready, it's completely.
• 38:16
  Speaker 4: But this one tastes like uh.
• 38:19
  Speaker 1: Captain Crunch with the vanilla crunch, yeah, which has a little bit of vanilla, but it's got that that it picks up a little bit of them all.
• 38:28
  Speaker 5: And yeah, now let me go get glasses and I'll show you the difference to this one, which is very similar.
• 38:33
  Speaker 5: Okay, and then we'll, then we'll go to that one, the finish of this is like almost like peaches I get like a this is, this is this.
• 38:40
  Speaker 5: So now imagine that it's that may have six years to go Like yeah, it may have six years, it may have.
• 38:47
  Speaker 1: Think about it.
• 38:48
  Speaker 1: You're excited about this, But yeah that, but it has six years to go right.
• 38:52
  Speaker 1: But you know that at six years it's nothing's going to be overdone.
• 38:58
  Speaker 2: No no.
• 38:59
  Speaker 1: Wow.
• 39:01
  Speaker 5: But you can see what's happening with the barrels.
• 39:03
  Speaker 1: Let me grab some of that, glasses, Cheers everybody.
• 39:08
  Speaker 1: Yep, This one, that's.
• 39:11
  Speaker 1: That's at 15.
• 39:13
  Speaker 1: What that, what?
• 39:14
  Speaker 1: how's that going to put up?
• 39:15
  Speaker 1: What that?
• 39:16
  Speaker 1: what is that going to do compared to Pappy?
• 39:18
  Speaker 4: Oh.
• 39:24
  Speaker 3: There's a lot more going on.
• 39:26
  Speaker 4: I'm buying taste test with some of the with and Pappy and we'll see what happens.
• 39:32
  Speaker 3: There will be a lot of people with hurt feelings.
• 39:35
  Speaker 1: But hurt Yeah.
• 39:39
  Speaker 3: Oh, I paid what for this?
• 39:40
  Speaker 3: Oh, yes.
• 39:43
  Speaker 1: But.
• 39:43
  Speaker 3: But that's why why.
• 39:45
  Speaker 1: Ryan is such a what he's doing.
• 39:49
  Speaker 1: He understands what he's doing completely.
• 39:53
  Speaker 4: Yeah, he's just not rushing something out for the sake of No, the fact that you, you've got stuff sitting in front of you that you could put out today and sell.
• 40:01
  Speaker 2: He told you this is better than the rest, and so says what you're really willing to to wait for.
• 40:07
  Speaker 1: Hey, take a look at his, his shelf over there in his office.
• 40:11
  Speaker 1: What's the top to?
• 40:13
  Speaker 3: the right.
• 40:13
  Speaker 3: It's not the jump of the.
• 40:16
  Speaker 3: I thought the same thing is not All right.
• 40:17
  Speaker 3: I said is it the Christmas bottle?
• 40:21
  Speaker 5: Yeah, do you have Christmas bottle?
• 40:24
  Speaker 5: What?
• 40:29
  Speaker 1: What is the bottle on your office?
• 40:31
  Speaker 1: to the far red, the red Second.
• 40:34
  Speaker 5: The red and black.
• 40:35
  Speaker 1: Ah, bling-o-ing, it's a Scotch, a Scotch.
• 40:38
  Speaker 1: So there's a Paul John Christmas release from 2020.
• 40:43
  Speaker 1: Okay, indian bourbon.
• 40:44
  Speaker 1: Oh, i know, and they.
• 40:47
  Speaker 1: It sat on the shelf at my liquor store And I just they discounted it at half price, so I picked it up for him.
• 40:53
  Speaker 1: Have you ever tasted it?
• 40:55
  Speaker 1: I had it.
• 40:56
  Speaker 1: Yeah, it's an impressive.
• 40:59
  Speaker 1: Yeah, you'd be surprised at how much whiskey is sold in India, Oh yeah, we know, we know.
• 41:09
  Speaker 1: I'm not.
• 41:09
  Speaker 1: I have when we do a live, a reel.
• 41:10
  Speaker 1: I have 43,000 followers on Facebook And 29,000 are from India.
• 41:19
  Speaker 3: What, Yeah, I, yeah, We're crazy in India, so We'd like to do shorts.
• 41:23
  Speaker 4: I'm going to make this celebrity Indian bourbon.
• 41:26
  Speaker 4: We're all together.
• 41:27
  Speaker 5: Yeah, india consumes quite a bit Right.
• 41:30
  Speaker 5: So now we add in the riback into this one.
• 41:36
  Speaker 4: Yep, we did bourbon.
• 41:37
  Speaker 5: But now you see why we put the riback in.
• 41:40
  Speaker 1: So this one, this, this weeded bourbon which you're aging.
• 41:43
  Speaker 1: You can see, You can smell the malt.
• 41:46
  Speaker 4: Yeah, There's a malt aspect of it, But here the ride comes back in and takes over the malt.
• 41:52
  Speaker 3: So it's almost like a toaster, almost like a chalotin.
• 41:55
  Speaker 3: So does that?
• 41:56
  Speaker 1: make you want to get in between You know what I mean.
• 42:00
  Speaker 3: No, just answer that No just answer that.
• 42:03
  Speaker 3: No, you're between the batch.
• 42:04
  Speaker 3: But when you go back to that one now, i feel like that has picks up some chocolate notes to the nose.
• 42:12
  Speaker 5: You can see the migration.
• 42:14
  Speaker 5: What kind of difference.
• 42:16
  Speaker 3: Oh yeah, that's, very chocolatey now.
• 42:19
  Speaker 5: But now you know why we put the rye to make a forgery.
• 42:21
  Speaker 5: We wanted to pull some of that rye back in because I really love a high rye bourbon.
• 42:26
  Speaker 5: I love weeded bourbon.
• 42:27
  Speaker 5: but that's one of the things we've been working on with the Michael and is putting the two together, and it's not easy.
• 42:34
  Speaker 5: We've made so many adjustments to this.
• 42:36
  Speaker 5: I can't even tell you how many there are.
• 42:38
  Speaker 5: We're at now to get it right.
• 42:41
  Speaker 4: So but that's.
• 42:41
  Speaker 4: You know you are onto something with this, That's good, so Special Mm-hmm, oh see.
• 42:49
  Speaker 1: Are you going to make?
• 42:50
  Speaker 1: So let's just take the new distillery?
• 42:52
  Speaker 1: Are you going to be on like a barnstone bourbon company kind of thing also, or?
• 43:00
  Speaker 2: are you going?
• 43:00
  Speaker 1: to.
• 43:01
  Speaker 1: You know what I'm saying.
• 43:02
  Speaker 1: They have so many brands that they're producing.
• 43:05
  Speaker 1: Yeah, contract is stilling, but then the amount of knowledge that you have, they're putting out and they're able to adjust things for whatever they want, because you're putting in that type of distillery where you have complete and total control.
• 43:22
  Speaker 5: Yeah, i mean, certainly we put a lot of innovation in this stuff as well.
• 43:26
  Speaker 5: I mean we did it over there, you know in 2013, when we were planning that one.
• 43:31
  Speaker 5: You know it's been out for a while.
• 43:33
  Speaker 5: We started running it in 2015.
• 43:35
  Speaker 5: I mean, it was all back then.
• 43:36
  Speaker 5: You know there's a lot of focus on yeast and water.
• 43:40
  Speaker 5: Yeah, always.
• 43:42
  Speaker 5: Grane is just as important.
• 43:44
  Speaker 5: Yeah, I was going to say I'm just walking you through what happens when you change the grain.
• 43:50
  Speaker 3: But in Kentucky they don't want you, But you're also changing the barrel as too.
• 43:53
  Speaker 5: Well, they're pretty consistent when we're doing with the barrel.
• 43:56
  Speaker 5: No, the toasting, yes, that's right, the toasting aspect of what?
• 44:00
  Speaker 1: you do to the barrel, not the barrel itself.
• 44:03
  Speaker 1: The aspect of what you're kind of doing.
• 44:06
  Speaker 1: I mean there's no doubt, i mean anytime you get to play a lot.
• 44:12
  Speaker 1: So now you know all that's left is to drop staves in.
• 44:16
  Speaker 1: Yeah.
• 44:21
  Speaker 2: Yeah, there's a lot of that as an option.
• 44:23
  Speaker 3: Yeah, But, what's funny because the third one, the tall bottle down there which you don't have a name for, That we did.
• 44:35
  Speaker 3: now I'm liking more and more, just because now it is coming forward that it is very toasted and chocolatey.
• 44:45
  Speaker 5: But you see, yeah, you see the differences And you go back to the first one.
• 44:50
  Speaker 3: Yeah, and you get that vanilla.
• 44:53
  Speaker 5: But taking the two and putting them together becomes the microphone, and that's something we've made adjustments on.
• 44:58
  Speaker 5: possibly.
• 44:58
  Speaker 5: That barrel treatment we're talking about is now for us as well.
• 45:03
  Speaker 1: So how do you contain yourself?
• 45:06
  Speaker 1: I'm serious.
• 45:08
  Speaker 2: I'm serious.
• 45:10
  Speaker 1: I'm tasting the difference.
• 45:11
  Speaker 4: Because he's tired.
• 45:13
  Speaker 1: So it's just exhaust and just a sure.
• 45:16
  Speaker 1: I don't want to be more excited.
• 45:18
  Speaker 1: But it means the difference is just the difference.
• 45:20
  Speaker 1: And then what the control that you could have as far as the mash bill or whatever?
• 45:26
  Speaker 1: But you actually have to focus in your wife.
• 45:31
  Speaker 1: Does she just like, just like, focus?
• 45:33
  Speaker 1: No, how does that work?
• 45:35
  Speaker 2: She's like stop working.
• 45:39
  Speaker 3: She's like there will be a day right.
• 45:41
  Speaker 2: Yeah, when you stop.
• 45:42
  Speaker 5: We're almost there.
• 45:43
  Speaker 5: We're almost there, i think.
• 45:45
  Speaker 5: I said definitely.
• 45:46
  Speaker 5: So it's just you give something a shot, you try it, you know kind of what you like from.
• 45:54
  Speaker 5: You know there's been a blaze trail for a long time in Kentucky and Tennessee and then GVF blaze the trail through our category for years.
• 46:02
  Speaker 5: So you can learn a lot from them and what you like and what you don't like.
• 46:06
  Speaker 5: And then when we try it and we create our standards with our farmers and then you put it into process and then you don't know, you know what's coming up and still you know, hey, we did a good job there, we screwed it correctly.
• 46:19
  Speaker 5: We think we distilled it correctly.
• 46:20
  Speaker 5: We wanna make some adjustments here and there, but then you have to weed.
• 46:23
  Speaker 2: Yeah, you gotta put it in the barrel and see what it does.
• 46:25
  Speaker 5: It's like, oh, try it in two years.
• 46:26
  Speaker 5: Wow, that's great, is it right?
• 46:28
  Speaker 5: in three years?
• 46:28
  Speaker 5: Well, it's probably not going right off four or five years.
• 46:31
  Speaker 5: All it actually is what we want.
• 46:32
  Speaker 5: So that's the stuff that gets us going every day.
• 46:36
  Speaker 5: When we go into the blending, when we go over and do a batch at our warehouses and we pull down the material and you sample 80 products and they're very consistent and you know we're going the right way.
• 46:51
  Speaker 5: And I always say to our guys we just need more time.
• 46:53
  Speaker 5: So that's the best part about what we feel is as the basis that we have now.
• 46:59
  Speaker 5: Over time we'll be able to do a lot of work with that.
• 47:01
  Speaker 1: So that'll be the last thing we'll do.
• 47:02
  Speaker 1: So who's the guy with the whip where he's just like, okay, you need more time, but time's up.
• 47:10
  Speaker 4: And we gotta have that actor he's our sales manager.
• 47:13
  Speaker 2: He's like you know, i've been waiting.
• 47:15
  Speaker 1: I thought it was good three years ago, but it time's up, right?
• 47:19
  Speaker 1: Yeah, so, but that's the great part of the team, right?
• 47:22
  Speaker 1: It's just like you have everybody.
• 47:24
  Speaker 1: You got the people who are like, well, this needs to go 20 years.
• 47:28
  Speaker 1: And then you got the people.
• 47:29
  Speaker 1: The guy that sales manager was like I was good at four.
• 47:33
  Speaker 5: Yeah, no, it's a beauty part of whiskey.
• 47:37
  Speaker 5: If it's not correct upfront, then there's very good chance that over time it's just going to get better, as long as you manage barrels correctly.
• 47:45
  Speaker 5: So you just, and it changes six months.
• 47:48
  Speaker 5: In a year, 18 months, more complete nuances of the whiskey's change.
• 47:53
  Speaker 5: So it's pretty amazing.
• 47:55
  Speaker 5: It's a very cool category to be in.
• 47:57
  Speaker 5: It's very labor intensive, it's very cost intensive because you have to wait that long, but the reward often is worth it.
• 48:05
  Speaker 1: So did you do?
• 48:06
  Speaker 1: I never asked this question.
• 48:07
  Speaker 1: did you do something before whiskey?
• 48:10
  Speaker 5: Yeah, And not necessarily in whiskey.
• 48:16
  Speaker 5: I was in a lot of operational roles.
• 48:19
  Speaker 5: I was an engineer for company and I was in a lot of plants.
• 48:22
  Speaker 5: So you look at the same Processing plants, second nature, that's all.
• 48:28
  Speaker 5: These are really chemical process plants.
• 48:29
  Speaker 5: So yeah, that's where I was before I started middle-est.
• 48:34
  Speaker 5: And then when we started, it was years of travel, tribulations and getting to know people in the category some people in Kentucky, some people not some people from Europe and learning and being able to work with everybody.
• 48:49
  Speaker 1: Talk about that, how important that was, and the industry itself, because I've said this before on the podcast and I've also said it many times is, no matter how much you're gonna make here and you're gonna make a shit ton more, you still aren't gonna make enough, because that's the way spirits work, because human beings have been consuming spirits for a long time.
• 49:19
  Speaker 1: Even when and then especially when you tell them they can't, they're gonna drink more.
• 49:25
  Speaker 1: Yes, so you know.
• 49:29
  Speaker 1: talk about the industry itself, how you've.
• 49:32
  Speaker 1: you know, just because you're not in competition, because most people making, they're making as much spirits as they can and they're selling it all.
• 49:44
  Speaker 1: That's correct.
• 49:45
  Speaker 4: It's not like there's just a bunch of whiskey laying around for people to buy.
• 49:50
  Speaker 1: There used to be a little bit, a little bit, but no more right.
• 49:53
  Speaker 1: A lot of people have consumed that volume, yeah.
• 49:56
  Speaker 5: So and then brands are getting bigger, so there's more need, so that volume keeps getting doubled up.
• 50:02
  Speaker 5: So and then there's a no-cushion right now.
• 50:04
  Speaker 5: particular barrels are harder to come by right now.
• 50:07
  Speaker 5: It'll probably get fixed over time.
• 50:09
  Speaker 1: but Have you heard about the blight In what The oak blight?
• 50:15
  Speaker 1: Yeah, we were talking about with Bishop and he's worried because he's heard about the blight and if that blight takes into like other, then everybody's gonna have to get creative.
• 50:29
  Speaker 2: Yeah, but that's where American whiskey comes in.
• 50:33
  Speaker 1: And also the The whiskey category, also the category of American single malt, which you're 100% getting involved with that here.
• 50:44
  Speaker 1: That's correct And that category allows for used barrels, But in American single malt at the moment they're using new barrels.
• 50:55
  Speaker 5: right?
• 50:55
  Speaker 1: Yeah, we've tested both and it's a huge difference obviously Does that separate it by using a new barrel, All right, but you don't have to toast it or char it, do you?
• 51:06
  Speaker 1: I mean?
• 51:07
  Speaker 5: you want to, you do.
• 51:09
  Speaker 5: Yeah, in most cases, yeah, it's better for the product.
• 51:12
  Speaker 5: But fresh make like an ex-fill cast one that has been used up, has had some of the tannins and some of the denotants removed from previous barreling.
• 51:24
  Speaker 5: There it's just a lighter application to that whiskey when it goes into the barrel.
• 51:28
  Speaker 5: If you use a fresh make barrel on single malt it does just like what it does to bourbon it hits it with a really hard punch of the barrel quickly, as opposed to something that needs more and more and more time to obtain the flavoring profiles.
• 51:44
  Speaker 1: But it also does the filtering right There's a chemical change.
• 51:49
  Speaker 5: There's a filter through the charcoal and then there's oxidation chemical changes that get rid of some of the undesired refusals and stuff like that.
• 51:56
  Speaker 5: So yeah it does happen.
• 51:58
  Speaker 5: that way, the fresher barrel, the new barrel, it happens more rapidly.
• 52:04
  Speaker 1: Right man.
• 52:05
  Speaker 1: Plus, if you're using used bourbon barrels, you're putting bourbon flavors into your singing.
• 52:12
  Speaker 1: That's great.
• 52:12
  Speaker 1: Which is?
• 52:13
  Speaker 2: what happens.
• 52:14
  Speaker 1: What the whole world wants, right?
• 52:16
  Speaker 1: Yeah, yeah, yeah, yeah.
• 52:18
  Speaker 5: Yeah, so you know, i don't know how many barrels are shipped out of here and all over the island of Scotland, but it's a fair amount.
• 52:22
  Speaker 5: So yeah, it's been good though You know, it's been 15 years, and when we started, I mean, there was not a lot of us, there was 50 or 60.
• 52:33
  Speaker 1: How old were you when you started?
• 52:34
  Speaker 1: 27.
• 52:36
  Speaker 1: Congratulations, man.
• 52:40
  Speaker 5: That's.
• 52:40
  Speaker 5: I was looking closer to 50.
• 52:42
  Speaker 1: Now I know I'm getting close to 60, so I respect the shit out of a 27-year-old doing this.
• 52:50
  Speaker 2: You know what I?
• 52:50
  Speaker 1: mean Just doing what you did over there and now what you're doing here, just yeah, that's working.
• 52:57
  Speaker 2: You got anything.
• 52:59
  Speaker 4: I have another one, there is another one, oh is that the yeah.
• 53:03
  Speaker 5: So you guys, we'll dump these out when we're done and we'll come back to the double cast, as we can do one more.
• 53:08
  Speaker 1: but It's mine.
• 53:12
  Speaker 5: This is a new, you know, we know the double cast stuff that we're working on.
• 53:17
  Speaker 1: Just is this for putting on my ice cream caramel?
• 53:20
  Speaker 4: I know that's.
• 53:21
  Speaker 5: So this is gonna be hot, though This is almost 130 proof hazmat.
• 53:27
  Speaker 1: No, this is not 140.
• 53:28
  Speaker 1: 140, 140.
• 53:29
  Speaker 1: So, watch, watch I've got.
• 53:33
  Speaker 3: you can't spin it by holding it by where you're supposed to drink it from.
• 53:36
  Speaker 3: I spin it that way Then we change it.
• 53:39
  Speaker 1: Look at, can you spin it?
• 53:40
  Speaker 1: Watch, watch, watch.
• 53:41
  Speaker 1: Yes, you can I don't Look.
• 53:43
  Speaker 1: oh, that's the first time, I think.
• 53:46
  Speaker 4: I got you.
• 53:46
  Speaker 4: What is your problem with spinning watch?
• 53:48
  Speaker 1: You just spin.
• 53:49
  Speaker 1: She's a girl.
• 53:50
  Speaker 1: Your hips are better.
• 53:52
  Speaker 1: It's my wrist It's my wrist.
• 53:55
  Speaker 4: So this is It's all the hips.
• 54:00
  Speaker 3: So what is this?
• 54:00
  Speaker 3: caramel and chocolate.
• 54:01
  Speaker 5: This is a french barrel.
• 54:02
  Speaker 5: I can't tell you what it is yet.
• 54:04
  Speaker 2: It's all turned.
• 54:06
  Speaker 5: I can't tell you.
• 54:06
  Speaker 5: I can't tell you, it's all turned.
• 54:09
  Speaker 3: I smell it.
• 54:10
  Speaker 3: I smell it.
• 54:10
  Speaker 3: Yeah, I don't know if it is, but Oh, shit, That's, that's, that's a well, that's the next double cast?
• 54:19
  Speaker 5: That's not out yet.
• 54:20
  Speaker 5: It's got a lot going on.
• 54:22
  Speaker 5: What's the name?
• 54:23
  Speaker 5: Can't tell you.
• 54:24
  Speaker 5: It's a blend of a couple of our base whiskies that are put together and some french barrels Okay, and so That's got up And that's all in
• 54:37
  Speaker 1: this All the rest of my life.
• 54:38
  Speaker 1: Seriously, it's buttered popcorn.
• 54:40
  Speaker 1: That's insane, buttered popcorn.
• 54:45
  Speaker 4: Caramel sauce.
• 54:45
  Speaker 4: Caramel sauce and churrosal dot in your butter.
• 54:47
  Speaker 4: Buttered popcorn.
• 54:49
  Speaker 4: Why Seriously?
• 54:51
  Speaker 3: You guys are making fun of me.
• 54:53
  Speaker 1: You had to just drink this for the rest of your life, You would be like I hit the jackpot.
• 54:58
  Speaker 5: This is all small grain primarily, so it doesn't have any large full macriated in And it's got a really light application on some very, very, very old french barrels.
• 55:10
  Speaker 3: So Did we say what?
• 55:11
  Speaker 5: kind they are yet.
• 55:12
  Speaker 3: Nope.
• 55:13
  Speaker 3: Do they have grapevines wrapped around the end of them?
• 55:15
  Speaker 3: I don't know.
• 55:17
  Speaker 2: I don't know All it can give you right now.
• 55:20
  Speaker 1: I would literally have to get a little statuette so it would go this far, all over the place.
• 55:25
  Speaker 5: Because we can't see it, he'd have to kill us.
• 55:26
  Speaker 5: It's got a crazy back in when you breathe out Oh yeah it really does Feel in the back of your tongue.
• 55:31
  Speaker 5: And the product that was in it before I really taste.
• 55:37
  Speaker 4: You taste the apple.
• 55:39
  Speaker 1: I'm just going to tell you.
• 55:40
  Speaker 4: I might smell the dyes, but I'll just shh.
• 55:43
  Speaker 5: So that'll be a good one.
• 55:44
  Speaker 5: That's hopefully holiday this year.
• 55:46
  Speaker 5: We're working on the cooler right now.
• 55:50
  Speaker 1: So, oh, you just have to limit that release and just sell it.
• 55:53
  Speaker 1: Are you going to do?
• 55:53
  Speaker 3: it just distillery?
• 55:54
  Speaker 3: I don't know.
• 55:56
  Speaker 5: I don't know, i guess it's going into the high market right now And then it'll go all the way, beautiful long legs Yeah that's a fun one If you watch our YouTube video on the last time
• 56:08
  Speaker 4: we were tasting barrels from the warehouse.
• 56:11
  Speaker 1: I mean, you can see how Ryan goes and everything that he's doing.
• 56:20
  Speaker 3: But you're going to This, as you know, what's unique about this one is the burn to the nose is more than any of the other ones.
• 56:29
  Speaker 2: Like every time you smell it.
• 56:30
  Speaker 3: It's got a burn to the nose.
• 56:32
  Speaker 1: It's high on an upper level.
• 56:35
  Speaker 1: This is something.
• 56:36
  Speaker 1: This is a step up from anything.
• 56:39
  Speaker 4: Start at the top of the glass.
• 56:42
  Speaker 2: I've tasted a lot of whiskey because I go everywhere.
• 56:46
  Speaker 1: But this is a head turner.
• 56:47
  Speaker 1: right here It's like that is delicious.
• 56:53
  Speaker 5: Yeah, we're determining the final proof, yet It's probably like 50, 60 kind of things that are like.
• 57:01
  Speaker 5: We have a couple things.
• 57:02
  Speaker 5: Ok, we play around with.
• 57:04
  Speaker 5: Yeah, this one, i'm not sure the final proof, yet You know what?
• 57:10
  Speaker 2: But it'll be up there.
• 57:12
  Speaker 1: You know, what that?
• 57:13
  Speaker 1: smells like It's just like Roxy might not be able to make the concert that we're going to Jeff Lepard and Motley Prune, so it's like a synthetic, august 8th.
• 57:26
  Speaker 1: Will you?
• 57:30
  Speaker 3: go with us.
• 57:31
  Speaker 1: Yeah, i will I should take it If I can't go.
• 57:34
  Speaker 3: No seriously, but you know what the smells are, they're back off my mouth On the bottom of this glass, I get the inside of an Oreo.
• 57:45
  Speaker 1: I do actually pick up the.
• 57:47
  Speaker 3: It's the inside of an Oreo cookie.
• 57:49
  Speaker 4: It's there I put the water in it's down the way, so let me see if I can get it done.
• 57:55
  Speaker 5: So holiday this year, new release, if we get our coolest rolls.
• 58:02
  Speaker 4: That's good, yeah, my god, here this is proof.
• 58:05
  Speaker 4: Down Just a little bit, a little water, and taste it.
• 58:07
  Speaker 4: Why do I want to taste?
• 58:07
  Speaker 5: the new.
• 58:08
  Speaker 5: Let's see, i'm going to get a different bottle.
• 58:09
  Speaker 5: It's nice to be able to water them in an oscar.
• 58:10
  Speaker 5: Yeah, are you going to put that?
• 58:12
  Speaker 1: out at barrel strength and get it proofed down.
• 58:17
  Speaker 1: I still were finding out.
• 58:18
  Speaker 1: Well, I just proofed it down a little bit and I go for barrel strength.
• 58:21
  Speaker 4: Yeah, i just put a little water in it.
• 58:24
  Speaker 2: I think it's losing a little.
• 58:25
  Speaker 4: Yeah, it's just that every plate can handle it, you just get more glasses.
• 58:27
  Speaker 1: We can handle it.
• 58:28
  Speaker 1: Don't worry, are you late?
• 58:29
  Speaker 1: No, i first tasted proof down a little bit.
• 58:32
  Speaker 4: you don't want to proof it down, I put just a smear.
• 58:34
  Speaker 1: I put a smear.
• 58:36
  Speaker 4: I put a smear.
• 58:36
  Speaker 4: I put a smear.
• 58:37
  Speaker 4: I put a smear.
• 58:37
  Speaker 4: I put a smear.
• 58:38
  Speaker 4: I put just a smidge of water in there.
• 58:43
  Speaker 1: We're going to have to go, it's still good, but I don't want to taste it I don't eat it.
• 58:46
  Speaker 3: It's pulling.
• 58:47
  Speaker 3: I can tell the smell is different.
• 58:49
  Speaker 4: It's way different.
• 58:50
  Speaker 4: Yeah, you don't want to proof this down.
• 58:53
  Speaker 1: That's No it loses the whole.
• 58:54
  Speaker 1: I think that has cracked my top three whiskeys I've ever tasted.
• 59:02
  Speaker 1: I've not tasted something.
• 59:04
  Speaker 1: He's opening it.
• 59:08
  Speaker 1: He pulled it out the top shelf and he told it.
• 59:11
  Speaker 1: It's just like everybody on Facebook, I will share it to our Facebook, you know, once I'm done, but this has been a very intensive podcast.
• 59:23
  Speaker 3: And for what Middle West is doing.
• 59:25
  Speaker 3: Get out there and if you haven't tried their standard stuff that you see out on the shelves at Kroger or Giant Eagle, go get it.
• 59:35
  Speaker 3: Try it so you're ready for the new.
• 59:39
  Speaker 5: There's a bunch of things.
• 59:41
  Speaker 2: There's what, what We're in the office.
• 59:44
  Speaker 3: Okay, you just Oh boy.
• 59:48
  Speaker 5: Yeah, so we'll do the next batch of these guys, because you haven't had them yet.
• 59:53
  Speaker 1: Just give us, give you empty boxes, just dump it.
• 59:54
  Speaker 1: Dump it into that one And into that one, yeah, Wait, what's this called Air in here?
• 1:00:02
  Speaker 3: Go ahead, that one's ready.
• 1:00:03
  Speaker 3: I don't need much, though.
• 1:00:06
  Speaker 3: Thank you.
• 1:00:10
  Speaker 5: So this is the egg-dung, another one of the double caskets, the latest batch.
• 1:00:13
  Speaker 5: This is the sherry bourbon.
• 1:00:17
  Speaker 3: Oh, this is batch four.
• 1:00:19
  Speaker 5: Yep, and then this is the.
• 1:00:20
  Speaker 5: This is the one you're going to have, the latest version of the Ford company GRI.
• 1:00:26
  Speaker 4: Okay, Oh, it's ready.
• 1:00:33
  Speaker 4: It's a lot of nibs.
• 1:00:38
  Speaker 1: No, you keep getting better, working on it, that's the whole thing.
• 1:00:49
  Speaker 1: So talk about a little bit about aging in Ohio.
• 1:00:53
  Speaker 1: I mean, we don't have white, as hot summers as Kentucky, but we probably, with the climate change, have been getting the perfect softs right, it's not been bad.
• 1:01:09
  Speaker 5: You know, you get these real high peaks.
• 1:01:10
  Speaker 5: The summers are going longer here.
• 1:01:12
  Speaker 5: The summers are staying hotter longer, so our warehouses are staying hotter almost a full month before they start to get cooling in.
• 1:01:20
  Speaker 5: Yeah, like into November right, it's like when.
• 1:01:23
  Speaker 1: I first 18 years ago, when I came here in November, we'd get a couple 60-degree days.
• 1:01:29
  Speaker 1: This year it probably had 15, 16, 60-degree days.
• 1:01:33
  Speaker 1: I mean it's just like it's just not getting cold.
• 1:01:36
  Speaker 1: No, it's, they don't get the bitter cold lately either.
• 1:01:40
  Speaker 5: No, it's not been bad.
• 1:01:41
  Speaker 5: So the winter it's easier to control the temperature.
• 1:01:44
  Speaker 5: We try to not let the warehouses get below about 45 degrees and then we obviously want them to heat all the way back up in the summer and try to control that as much as possible and got ways of doing that fans and all kinds of things Do you have plans to build more warehouses?
• 1:02:01
  Speaker 1: Yeah, I mean you're going to need them.
• 1:02:02
  Speaker 1: What choices do you have?
• 1:02:08
  Speaker 5: Yeah, there are a lot of warehouses we have to build, so we're working on them.
• 1:02:12
  Speaker 1: So what is?
• 1:02:13
  Speaker 4: your Why?
• 1:02:13
  Speaker 4: What are your other?
• 1:02:15
  Speaker 5: locations.
• 1:02:15
  Speaker 5: They'll be probably further out so we can get different climates that we can work with and play with different terrains, so we can see what it does to the product.
• 1:02:26
  Speaker 1: So talk about like right now, when we went to your warehouse now was already constructed construction.
• 1:02:35
  Speaker 1: So if you're going to be constructing warehouses, what are you doing as far as construction, as far as looking at what you want to do for your warehouse.
• 1:02:47
  Speaker 1: I mean, you obviously did the research.
• 1:02:51
  Speaker 5: Yep, We did a hybrid design where we took more of a traditional warehouse palletized but we added in features of a rickhouse So they look like a hybrid.
• 1:03:06
  Speaker 5: So you seem to have a new warehouse, new traces, all those big windows up the side, Very tall, very high peaks.
• 1:03:14
  Speaker 5: Well, we have a lot of that And what that does for airflow in a traditional palletized with inner air circulation.
• 1:03:23
  Speaker 5: So we have a lot of inner workings that control air temperature at the top and bottom of the facility and we can allow that warmth in and we can shut it off and we can circulate it.
• 1:03:34
  Speaker 1: Okay, so shut it down to the body.
• 1:03:36
  Speaker 1: You got it Instead of.
• 1:03:38
  Speaker 5: Yeah, you saw some of it over.
• 1:03:39
  Speaker 5: You saw the type of rick the old stuff, yeah remember you talked about it on the video.
• 1:03:44
  Speaker 1: You talked about how, when you had your fans, you're like you put the fattens in and you turn them up and they're like, oh wait a second, you can feel it, that's too much airflow.
• 1:03:52
  Speaker 1: It's just making it just move along too fast Yeah you got to be careful.
• 1:03:59
  Speaker 5: You can put too much around them.
• 1:04:00
  Speaker 5: So yeah, so we combine the two and then we standardize on the size and they are very dark houses so they absorb all the sun and yeah.
• 1:04:12
  Speaker 5: so all that text is in right now.
• 1:04:15
  Speaker 5: Some of them are sitting up here.
• 1:04:16
  Speaker 5: They're still formed.
• 1:04:18
  Speaker 5: Some of them are in other spots going up.
• 1:04:20
  Speaker 5: So, yeah, warehouses are obviously key If you're going to build something like that you got to put them somewhere, right, right And then that's it.
• 1:04:28
  Speaker 1: I can only imagine if you're going to hate what you're talking about doing the technology for aging, you know, specifically putting them in specific barrels for aging.
• 1:04:41
  Speaker 1: You've just got to basically keep up with, because if you're aging 15 years, 20 years.
• 1:04:47
  Speaker 1: You need more wooden rickhouses because you're just going to keep producing.
• 1:04:51
  Speaker 5: There's a lot.
• 1:04:51
  Speaker 5: There's a lot of plan right now.
• 1:04:53
  Speaker 5: We're still working on some more farm ground right now to look at some more work.
• 1:04:58
  Speaker 5: This is the port at Pumpernicke.
• 1:05:02
  Speaker 5: So the last one you had on the ported, by the way, it was a little too tannic.
• 1:05:08
  Speaker 5: The port was very, very, very strong, so we had to be mindful of that when we did these.
• 1:05:16
  Speaker 5: So these are the X-fill two ported Pumpernicke.
• 1:05:19
  Speaker 5: So we got the X-fill ones directly from the source.
• 1:05:25
  Speaker 5: So the port was just dumped.
• 1:05:26
  Speaker 5: We got them and filled them Too powerful, so we took those exact same barrels and we put them back in.
• 1:05:36
  Speaker 1: And that's something people talk about all the time.
• 1:05:41
  Speaker 1: You know, greg Schneider, chicken fire, chicken tacos.
• 1:05:45
  Speaker 1: He basically put rum barrel finish right, he did.
• 1:05:50
  Speaker 1: It was the Eileen Luster Those barrels were.
• 1:05:54
  Speaker 1: You know he put them in for six months.
• 1:05:56
  Speaker 1: He was ready, pulled them out, but he knew that it still had more rum.
• 1:06:00
  Speaker 1: So then he put another batch in for about eight months.
• 1:06:04
  Speaker 1: But that's the control that you have And both batches are, you know, really good rum barrel finish batches.
• 1:06:16
  Speaker 5: They're different if you don't allow the age a little longer.
• 1:06:18
  Speaker 5: Because it does really that whiskey zaps that product that was in there, Especially if it's a wine that had a lower ABV, it goes in and aggressively grabs it, takes it out.
• 1:06:28
  Speaker 5: So when we did this the first time, it was too far gone.
• 1:06:32
  Speaker 5: We let it in there for years, and then we tried it and we went.
• 1:06:35
  Speaker 1: well, let's give it a shot, let's put it up and see how it goes.
• 1:06:37
  Speaker 1: So it was already it was pretty powerful.
• 1:06:39
  Speaker 5: We left it in the 80 wine, wine for oh yeah, i'd say that, yeah, wine and tannic, like it was very tannic, so this is a lighter treat.
• 1:06:48
  Speaker 1: So, what can you do with it?
• 1:06:50
  Speaker 2: Are there some times you just have to chalk it up where it's like.
• 1:06:53
  Speaker 1: It's not, it's done.
• 1:06:56
  Speaker 5: Well, you can blend it out over time.
• 1:06:58
  Speaker 5: Okay, it's still usable in small quantities.
• 1:07:02
  Speaker 5: But in that, for instance, we were like, let's give it a shot and see what the response was, and it was what we thought it was going to be.
• 1:07:09
  Speaker 5: So in the next round we did X-field twos.
• 1:07:16
  Speaker 1: Well, even you know when you get the oceans from Jefferson.
• 1:07:21
  Speaker 1: You know from the Kentucky artisans they first, they talked you know, they came up with the idea because they just took a barrel on a trip with the owner.
• 1:07:32
  Speaker 1: He was on a inside, i'll bring a barrel, and they were on a trip for eight months and the whiskey just was sloshing around.
• 1:07:39
  Speaker 1: I got better and better and better And it's like, okay, let's just throw them on as you go out and start tagging.
• 1:07:45
  Speaker 1: You know, killer wells.
• 1:07:47
  Speaker 5: So then, what he did, was what I didn't know, the story of that.
• 1:07:51
  Speaker 1: Yeah, i mean basically what his friend was tagging killer wells.
• 1:07:56
  Speaker 1: So he went with them and brought a barrel And while it was sloshing around it kept getting better.
• 1:08:01
  Speaker 4: He's got a big whiskey.
• 1:08:02
  Speaker 1: Six, eight bones of a lot of whiskey.
• 1:08:05
  Speaker 3: So I'm blaming you.
• 1:08:07
  Speaker 1: So they were drinking.
• 1:08:09
  Speaker 3: It was a glass shortage Six eight months.
• 1:08:13
  Speaker 1: You know the crew's out there and you got people happy right.
• 1:08:16
  Speaker 1: So, anyways so then they were like, oh wow, we can really just send the luck.
• 1:08:22
  Speaker 1: Well, they left it.
• 1:08:23
  Speaker 1: There was one time they left it out there for like 18 months.
• 1:08:26
  Speaker 1: It was an 18 month trip and they brought it back and it was just like unbelievable.
• 1:08:30
  Speaker 1: No, it was just like over-oaked.
• 1:08:33
  Speaker 1: It was so over-oaked they were like dry.
• 1:08:37
  Speaker 1: Yeah, so they.
• 1:08:40
  Speaker 1: Basically they now know the sweet spot to send them out and he's tagging way more killer wells.
• 1:08:46
  Speaker 1: He just takes them out there and then that's why you get your different batches.
• 1:08:52
  Speaker 1: And then sometimes you know they run into heavy seas and salt waters hit them, oh yeah, and then you can actually taste a salty taste on it, a briny taste on it, and other times it's just a smooth sailing, but they basically go south into the heat.
• 1:09:09
  Speaker 1: They go north, you know, they leave during the winter and then they go south, and so they're just, you know every single batch is different.
• 1:09:17
  Speaker 3: It's pretty cool, yeah.
• 1:09:18
  Speaker 3: So I gotta know at home.
• 1:09:23
  Speaker 3: obviously you have to have some good stuff, but do you have a barrel that you drink from at the house?
• 1:09:29
  Speaker 5: I do not What I do not.
• 1:09:30
  Speaker 5: I have stuff that is here that I know that I can pull samples from Right.
• 1:09:37
  Speaker 1: So you might take a bottle every once in a while.
• 1:09:40
  Speaker 3: Yeah, I feel like a barrel at the house is necessary A barrel is the same at home.
• 1:09:45
  Speaker 1: In your garage, right.
• 1:09:47
  Speaker 5: Yeah, please, It's just hats.
• 1:09:49
  Speaker 5: they're like on the side of the sports vehicle.
• 1:09:51
  Speaker 5: That's probably a problem.
• 1:09:53
  Speaker 5: That would be a very big problem in my house.
• 1:09:55
  Speaker 5: We limited it to a bottle of that.
• 1:09:58
  Speaker 2: Dad, it was the angel's share, Yeah that's what I'm talking about.
• 1:10:02
  Speaker 5: I'm like oh, i don't know how much is in there versus when they take a bottle every 10 days.
• 1:10:06
  Speaker 5: You're saying to it you told us You never see it, so anyway that's.
• 1:10:10
  Speaker 5: do you remember the last one?
• 1:10:12
  Speaker 5: This is a.
• 1:10:13
  Speaker 5: this is foot back for now.
• 1:10:15
  Speaker 5: It's just lighter on the port.
• 1:10:18
  Speaker 4: Yeah.
• 1:10:19
  Speaker 5: But it's just a story.
• 1:10:21
  Speaker 5: You know, through everything we're doing and they're all.
• 1:10:23
  Speaker 5: They all basically have the same base greens, same base, yeasts, obviously the same water, But it's amazing how different they can become over time.
• 1:10:33
  Speaker 5: So it's pretty neat And that's the fun part.
• 1:10:37
  Speaker 5: You ask what the fun part was?
• 1:10:38
  Speaker 3: Right, that's the fun part.
• 1:10:39
  Speaker 3: It's nice to see what you can do without limestone water.
• 1:10:42
  Speaker 3: Honestly, yeah.
• 1:10:43
  Speaker 3: Because I didn't know you know you could make bourbon without it.
• 1:10:48
  Speaker 5: We're all yeah, Boy, I don't want to get down that road.
• 1:10:56
  Speaker 4: It's just smiling way, boys, i'm going to say that I like the fact that you're.
• 1:11:06
  Speaker 4: There's an underlying signature flavors for you that if you like them, which we do, obviously are very, very good.
• 1:11:14
  Speaker 4: So you know people will taste all the different things you put out, They're going to say, you know, similar to how they say oh, that's Maverick Mark, right.
• 1:11:22
  Speaker 5: Yeah, well, that's Baphan, but that's.
• 1:11:23
  Speaker 2: Old Forester.
• 1:11:26
  Speaker 4: Like you have that signature, you know base aromas and flavors and you're all of these products really have that which is you know which is good, because you want that.
• 1:11:36
  Speaker 5: You do, you have that thought.
• 1:11:37
  Speaker 5: Calling card And this is this to us is what Ohio is.
• 1:11:40
  Speaker 5: This is all grown right around here and we're just trying to accentuate that.
• 1:11:45
  Speaker 4: So, very specifically, You're seeing not just seeing, because the first time we tasted off of that white dog I thought you were still Oh yeah.
• 1:11:53
  Speaker 4: It's probably some of the best white dog I've ever sampled, And it's you see it in all these products that I can't wait to taste the white dog on that?
• 1:12:02
  Speaker 1: Oh, this new one Holy shit, you can make gallons in seconds.
• 1:12:07
  Speaker 1: That is true, yeah, i'd love to have us down for a white dog.
• 1:12:11
  Speaker 1: So who's designing the spirit, the safe?
• 1:12:16
  Speaker 5: Yeah, we did.
• 1:12:18
  Speaker 5: We made it like the other one.
• 1:12:21
  Speaker 5: So yeah, that was my.
• 1:12:23
  Speaker 5: You know the history of the grandfather, the Michael and Zürich, what this is named after.
• 1:12:29
  Speaker 5: He, that was his.
• 1:12:30
  Speaker 5: Still, we took it to the then known said Rob, you can do with this.
• 1:12:34
  Speaker 5: They turned it that spirit safe.
• 1:12:35
  Speaker 5: We went and did this and we're like okay, we obviously have much larger spirit safe.
• 1:12:41
  Speaker 1: Can you do this again?
• 1:12:41
  Speaker 1: It's huge.
• 1:12:44
  Speaker 5: It's not small.
• 1:12:46
  Speaker 5: So, yeah we didn't put it in yet because of all the guys that are there.
• 1:12:50
  Speaker 5: You know we don't want to get it broken, but right, it's over there.
• 1:12:54
  Speaker 1: It's just not Well, i just, i just I can't wait.
• 1:12:58
  Speaker 1: I know what comes into.
• 1:12:59
  Speaker 1: you know the high and low wine thing, that how you guys produce and you're producing, but it's just going to be like a fire, it's going to be like fire.
• 1:13:11
  Speaker 1: Right, it's just like that's awesome, it's going to splash it that more.
• 1:13:15
  Speaker 5: Yeah, yeah, that's.
• 1:13:17
  Speaker 5: We're looking forward to it.
• 1:13:18
  Speaker 5: So it'll be.
• 1:13:19
  Speaker 5: You know, jesus, we started literally we started the idea behind this place.
• 1:13:24
  Speaker 5: When we built the other one 2012 plays our team were like we know we're going to eventually run out of space here.
• 1:13:31
  Speaker 5: We're going to try and make sure we can really understand the technology and, you know, eventually we're going to have to do another one.
• 1:13:37
  Speaker 1: And now we are but then think about it.
• 1:13:40
  Speaker 1: You're going to be running this and that's going to keep running.
• 1:13:42
  Speaker 1: Are you going to keep the bar or restaurant that?
• 1:13:45
  Speaker 1: that whole thing and then doing a whole other thing here with all the I mean, you were just talking about that 2024 a little bit.
• 1:13:54
  Speaker 5: Yeah, we've, we've, it's, it's, uh, we have more facilities to to develop here.
• 1:13:58
  Speaker 5: We have some buildings to put up, but we are going to go pretty big on hospitality as much as we can And, uh, we'll see how far we can go with having the bar or restaurant, having a place with the kitchen.
• 1:14:09
  Speaker 5: But we do know that we're putting some some pretty unique things on here for touring that, uh, they'll be cool little stops and you know if we can put a trash stream and move on.
• 1:14:20
  Speaker 5: So Trash stream.
• 1:14:26
  Speaker 4: Oh.
• 1:14:26
  Speaker 2: I'm kidding.
• 1:14:30
  Speaker 3: Be like a Bass Pro shops for bourbon.
• 1:14:34
  Speaker 5: Why not?
• 1:14:35
  Speaker 5: That was a funny idea with the architects at one point, right.
• 1:14:38
  Speaker 1: No, like a truck stream, you're like yeah that's yeah that's a sufficient yeah.
• 1:14:42
  Speaker 1: Refill, drain the water, pump the property and then just stock the stock, the pump, the truck, the truck will be truck constantly.
• 1:14:52
  Speaker 5: Yeah, a little whiskey in there See what happens to you?
• 1:14:55
  Speaker 1: Yeah, look sideways.
• 1:14:56
  Speaker 5: See, it's like the fish you get from the uh fail.
• 1:14:59
  Speaker 5: You know, it never makes it past the day when the they put the pump in.
• 1:15:01
  Speaker 3: Yeah.
• 1:15:02
  Speaker 5: The fin is just going.
• 1:15:03
  Speaker 1: Yeah.
• 1:15:04
  Speaker 2: Except for then you just pull them out, you just basically then you have the fresh fish Fish market.
• 1:15:09
  Speaker 4: You start your trend Randy with his chipmunk and now Ryan with his truck Chipmunk.
• 1:15:16
  Speaker 1: So Randy, who is Kentucky for windpests he basically has gone fishing in the boundary waters northern Michigan and Canada, Okay, And when you go up there you catch fish.
• 1:15:28
  Speaker 1: You did.
• 1:15:29
  Speaker 2: You caught fish Yeah.
• 1:15:30
  Speaker 1: They caught a fish.
• 1:15:31
  Speaker 1: Him and his friend have been up there.
• 1:15:33
  Speaker 1: It's a childhood friend, so they went when they were kids and then they whatever this is.
• 1:15:38
  Speaker 1: He went again this year but he's got a chipmunk Like a pancake And he basically, basically they chipmunk.
• 1:15:44
  Speaker 1: Yeah, he's trained them to come up with, first with corn nuts and then whatever.
• 1:15:48
  Speaker 1: Now he's like well, i was thinking of giving him some.
• 1:15:53
  Speaker 1: What was the burden last night?
• 1:15:55
  Speaker 1: I don't know New riff He's like I'm just going to give him some new riff, but he's got pictures of him drinking from a Glanky-arin.
• 1:16:02
  Speaker 1: Glanky-arin drink He's drinking in here.
• 1:16:04
  Speaker 1: Yeah, he's not giving him that.
• 1:16:06
  Speaker 1: He's got some taste of the fish in the water, water, and it's just hilarious.
• 1:16:10
  Speaker 1: And then so he went up.
• 1:16:12
  Speaker 1: Last year He was trained up, so this year he stayed in the chipmunk, remember, so he didn't even have to train them.
• 1:16:20
  Speaker 5: He just straight up.
• 1:16:22
  Speaker 1: Oh, this is where he was fishing Yeah, so he saw the chipmunk again And he came right up.
• 1:16:26
  Speaker 5: Yeah, he came right to you.
• 1:16:28
  Speaker 4: It's just hilarious, it's just like so next year let's do a middle-class sponsorship.
• 1:16:34
  Speaker 5: Yeah, and he'll just do it, just do it.
• 1:16:35
  Speaker 5: No, you're bad.
• 1:16:35
  Speaker 5: Yeah, see if we can get a jacket on, yeah, and then they take a, a bulk hat.
• 1:16:41
  Speaker 1: Yeah, anyways, all right, so I guess that's his fight.
• 1:16:45
  Speaker 5: We could keep going, but it may not end well, so Yeah, yeah, definitely So.
• 1:16:50
  Speaker 1: Once again, thank you, ryan, appreciate it.
• 1:16:53
  Speaker 1: Thanks for coming in.
• 1:16:53
  Speaker 1: Thanks for coming down, ct, yes, yeah.
• 1:16:56
  Speaker 3: Glad to be here.
• 1:16:56
  Speaker 3: Thanks for taking the time out of your day, bam.
• 1:16:58
  Speaker 3: Good to see you.
• 1:17:00
  Speaker 3: This is amazing And I am so excited to be down here on July 21st for the first day of operation.
• 1:17:08
  Speaker 1: Yeah, i'm putting it on, michael All right, you got it.
• 1:17:12
  Speaker 1: I'm just waiting for you to invite me, i'm just telling you.
• 1:17:16
  Speaker 3: I mean I'm just waiting.
• 1:17:18
  Speaker 3: Hey, it's a Friday.
• 1:17:19
  Speaker 3: What is an even?
• 1:17:20
  Speaker 1: tank to get it still started?
• 1:17:22
  Speaker 1: I mean, when that starts up, is there a?
• 1:17:25
  Speaker 1: you've got a like you're doing the cook and then you're doing the beer and then it starts to suck it, but is there a like, a process to get it to start up, like, like it doesn't just start distilling, or no?
• 1:17:37
  Speaker 5: you test with water first, so you do all your product testing first through water.
• 1:17:42
  Speaker 5: So you run it through your cook cycle, fermentation cycle, cleaning cycle, still cycle, skin and heat cooling.
• 1:17:49
  Speaker 5: You don't want to put your beer in there quite yet, right?
• 1:17:52
  Speaker 1: So there's a fuck there's something fucked up, You just take care of it.
• 1:17:56
  Speaker 1: Yeah for sure, All right.
• 1:17:57
  Speaker 1: So all right, everybody.
• 1:17:59
  Speaker 1: Thanks for watching wwwscotcheverbboyscom.
• 1:18:04
  Speaker 1: I said that and I'm still sober You did.
• 1:18:06
  Speaker 1: Yeah, That's so much fun.
• 1:18:09
  Speaker 5: That's a lot.
• 1:18:11
  Speaker 1: Also remember, we are on Facebook, instagram, youtube and Twitter.
• 1:18:17
  Speaker 1: Thank you, not T-T-T-T-T, not no more, it's gone.
• 1:18:21
  Speaker 1: Oh, yeah, it's gone.
• 1:18:23
  Speaker 1: And then also on all social media, or podcast formats.
• 1:18:30
  Speaker 1: Why would you take me out?
• 1:18:33
  Speaker 1: I could, I could take you out.
• 1:18:35
  Speaker 1: You'd take me out all the time.
• 1:18:37
  Speaker 1: Anyways, all right, So Apple also, iHeartRadio and Spotify.
• 1:18:43
  Speaker 1: And remember good bourbon equals good times and good friends.
• 1:18:48
  Speaker 1: And remember to drink responsibly.
• 1:18:52
  Speaker 1: Don't drink and drive And live your life dangerously.
• 1:18:56
  Speaker 1: Good night.