Latest / The Scotchy Bourbon Boys / Inside the New Lawrenceburg Bourbon Tasting Room: Hospitality, Humidors, and High-Tech Podcasting With Owner Greg Keeley

Transcript

Inside the New Lawrenceburg Bourbon Tasting Room: Hospitality, Humidors, and High-Tech Podcasting With Owner Greg Keeley · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the 14, high Strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon.
• 1:28
  Speaker 1: Thank you, yeah, yeah, yeah, woo, yeah, all right.
• 1:37
  Speaker 1: All right All right.
• 2:39
  Speaker 4: Yeah, we're back for another podcast of the Scotch Eat Bourbon Boys and Whiskey's going to do the introductions today, hey just sitting here with us is Greg Keeley.
• 2:50
  Speaker 4: He's the owner of.
• 2:52
  Speaker 5: Lawrenceburg Bourbon Company and Lawrenceburg Kentucky.
• 2:55
  Speaker 5: If you're wondering where that is, we're just down the street from Walter, so that's kind of a good landmark to choose.
• 3:01
  Speaker 5: And we're here.
• 3:03
  Speaker 5: We're here on a wonderful Sunday right around noon and we're gonna enjoy some bourbons and hear a little more of the story, and we are from the brand-new tasting room which was finished in the last couple of months actually we actually opened this very room we're sitting right now yesterday.
• 3:23
  Speaker 5: Oh, there you go, so we're day two.
• 3:26
  Speaker 4: We have some damn good timing.
• 3:28
  Speaker 4: I know we had it scheduled for yesterday.
• 3:31
  Speaker 4: Yeah, we were in the road and you did, that would have been a disaster because it was slammed.
• 3:36
  Speaker 4: Yeah, yeah.
• 3:37
  Speaker 6: Yeah, it was baptism of fire in the new distillery tasting room and you can't see it on screen here.
• 3:44
  Speaker 6: But we have a nice little walk-in humidor which folks seemed to enjoy yesterday.
• 3:49
  Speaker 6: But yeah, first day was yesterday, so we're fresh out of the box.
• 3:53
  Speaker 5: Yeah, so you've got a private area in the front too, a long table in there with a coffee machine.
• 3:59
  Speaker 6: So that's all set up for the tour groups and things that come through.
• 4:02
  Speaker 6: So we had a group of 26 in there yesterday.
• 4:05
  Speaker 6: They were a rowdy bunch, they were all Ukrainian and they were awesome.
• 4:11
  Speaker 5: Well, you know, there's no party like a party with Ukrainians.
• 4:13
  Speaker 5: Oh my god, they were so fun.
• 4:16
  Speaker 6: We were sledging the Russians the whole day and it was a good day overall.
• 4:21
  Speaker 5: Well, and I'll tell you, this room is, I mean, you've got some size to this, uh, easily, I mean, if she did yeah, nice thanks um the.
• 4:27
  Speaker 5: Uh, I mean easily.
• 4:35
  Speaker 5: You could fit 40, 50 people in here I mean oh yeah I know a lot of a lot of.
• 4:38
  Speaker 5: We've seen a lot of distilleries.
• 4:39
  Speaker 5: You know all over kind of kentucky on the trail and uh, there's a lot of a lot of.
• 4:41
  Speaker 5: We've seen a lot of distilleries, you know all over kind of Kentucky on the trail and uh, there's a lot of places that you go into.
• 4:46
  Speaker 5: You know, if you want to get a taste or a pour, there's not a lot of room.
• 4:50
  Speaker 5: I mean it's like.
• 4:51
  Speaker 5: Well, if you bring you know, if there's three carloads of people there, you're done.
• 4:55
  Speaker 5: I mean they're at capacity.
• 4:57
  Speaker 5: I mean here you, I mean you have capacity of what just probably, just probably, 60 or 75 seats, 75.
• 5:03
  Speaker 5: So it's great room.
• 5:05
  Speaker 5: Humidor looks amazing.
• 5:06
  Speaker 5: I know you guys can't see it on Facebook, but man, this is really first class.
• 5:11
  Speaker 5: We might have to correct it to what it was like.
• 5:13
  Speaker 4: Sounds good to me yeah.
• 5:14
  Speaker 4: Sounds good to me, yes.
• 5:16
  Speaker 6: I'm not quite sure if you just bugged the guy very much.
• 5:19
  Speaker 6: So when you bugged him, you're like oh, so it's an excuse.
• 5:21
  Speaker 7: Okay.
• 5:22
  Speaker 4: So you just have to have us here more often, correct?
• 5:27
  Speaker 4: So I'm tiny, this is Whiskey and this is Super Nash.
• 5:31
  Speaker 4: We're here.
• 5:31
  Speaker 4: We are a little bit shorter than we were last.
• 5:34
  Speaker 4: We were almost at full strength yesterday, but it's kind of like.
• 5:38
  Speaker 4: I think, looking at the way this is set up, this is almost like honestly loving what's happening on Facebook Live.
• 5:47
  Speaker 1: It's just like anybody listening.
• 5:49
  Speaker 4: You've got to get over there and take a look at it Once you're done listening.
• 5:53
  Speaker 4: You just check out the Scotchy Bourbon Boys Facebook group and go in there and find it, because I think from a production camera kind of thing I think you've really like.
• 6:06
  Speaker 4: This looks like a professional studio yeah what you got for lighting is going to be perfect if you guys start doing social media kind of things.
• 6:16
  Speaker 4: You have podcasts, I mean just like everybody's going to be jealous, we can do the sweet six.
• 6:21
  Speaker 4: Yeah, yes, and you, just because I mean just like everybody's going to be jealous.
• 6:22
  Speaker 5: We can do the sweet, sweet steak for me.
• 6:23
  Speaker 4: Yeah, yes, and you just brought, because I mean anything you record.
• 6:26
  Speaker 4: I mean if you're doing promotional stuff for your bottles and everything, I mean how cool is that?
• 6:34
  Speaker 4: Yeah, yeah, Do a cooking show, that's still cool.
• 6:39
  Speaker 4: I mean that's just perfect.
• 6:40
  Speaker 4: I mean, look at that Grill with Greg.
• 6:42
  Speaker 4: I mean that's just perfect.
• 6:43
  Speaker 4: I mean, look at that Grill with Greg.
• 6:44
  Speaker 4: I like that Grill with.
• 6:44
  Speaker 3: Greg Grill with Greg?
• 6:45
  Speaker 4: All right, I just think we should have Greg's fill lighting teach people how to fill light for podcasts and stuff.
• 6:51
  Speaker 4: Just have him come in and explain how that works.
• 6:53
  Speaker 4: I mean, I've just got an edge.
• 6:55
  Speaker 4: I know how it works, but I've rarely been able to achieve this, so I'm I'm just sitting here from a visual standpoint, thinking about wow, let's, let's hold up one of the bottles, look at that, and then we'll do a zoom in and it's just perfectly lit.
• 7:09
  Speaker 5: That's exciting, I mean, that is just and you picked a good bottle, because that is the limited edition 150th kentucky this guy uh, we just put this out, uh, yesterday, yesterday for the opening of the new room.
• 7:25
  Speaker 6: This is 150 bottles of this.
• 7:27
  Speaker 6: It's our Pour for the Roses bottle, a play on the run for the roses, and it's got a World War I Australian kangaroo tattoo on the front surrounded by some roses.
• 7:36
  Speaker 6: It's a cast strength, 8-year-old, 126.3 proof it is a bull business.
• 7:44
  Speaker 3: Now that you bring that up too, I'd just like to thank you.
• 7:46
  Speaker 3: You are a veteran and I'd like to thank you for your service.
• 7:50
  Speaker 3: I'm a veteran also, and also your wife, Katie, right?
• 7:54
  Speaker 3: She is active in the Navy right now, right?
• 7:57
  Speaker 3: Yes, sir, All right.
• 7:58
  Speaker 5: Yes, sir, Right now we're Kentucky's only veteran distillery.
• 8:06
  Speaker 6: That's as we understand it.
• 8:07
  Speaker 6: Certainly we're the only certified distillery, but I don't know.
• 8:10
  Speaker 6: I hope there's more.
• 8:12
  Speaker 3: But right now.
• 8:12
  Speaker 6: I think we're the only veteran-owned distillery on the trial.
• 8:15
  Speaker 3: Great, very commendable too.
• 8:17
  Speaker 3: Thank you, look forward to that.
• 8:20
  Speaker 4: I mean it's unique.
• 8:21
  Speaker 4: Now I don't know a lot, but are there kangaroo races in Australia?
• 8:26
  Speaker 6: Do they actually race them?
• 8:27
  Speaker 6: No, they don't roll like rice when you're trying to shoot them.
• 8:31
  Speaker 7: But other than that they don't do that.
• 8:33
  Speaker 4: They're not good at running around a track.
• 8:36
  Speaker 6: Hopping around a track.
• 8:37
  Speaker 6: No, they kind of hop Okay, so yeah.
• 8:41
  Speaker 4: Not very tight, they might escape.
• 8:45
  Speaker 5: By the way, when you pull up, you get greeted by a six and a half foot tall copper kangaroo Bronze.
• 8:53
  Speaker 6: yeah.
• 8:53
  Speaker 4: It's a good copper thing, jeff, but it looks like it's been patinaed.
• 8:58
  Speaker 4: Well, that's the problem.
• 9:00
  Speaker 6: So that kangaroo, it's an actual life-size kangaroo.
• 9:03
  Speaker 6: It's right at our front door here at Lawrenceburg and it's an actual replica of a kangaroo that was on the park where I grew up, like down the road from where I grew up, and they still have the mold and we got it 60 years old or something and we had it recast and that's been sitting on our farm for a few years and we just his name's, lou the Blue Rude, and he just came down here a couple days ago.
• 9:27
  Speaker 6: You're going to have to get Lou's on Facebook page.
• 9:29
  Speaker 6: That's what everyone keeps telling us.
• 9:31
  Speaker 6: I can't turn my phone on.
• 9:32
  Speaker 6: I've been a little unmanaged.
• 9:37
  Speaker 4: It's literally on a dolly right now, so you're just figuring out where it's going to hop to for its permanent position right.
• 9:44
  Speaker 5: So I'll tell you, you know, what a transformation this building has been for you guys.
• 9:50
  Speaker 5: It's not only is it transformative for the property itself, but it's transformed your business.
• 9:57
  Speaker 5: So, do you want to talk a little bit?
• 9:59
  Speaker 5: I know last time you were on you talked little bit about the evolution of the company itself where.
• 10:06
  Speaker 5: Lawrenceburg came from, why you wanted to do it.
• 10:09
  Speaker 1: Do you want to?
• 10:10
  Speaker 5: talk a little bit about this tasting room and how that came to be.
• 10:13
  Speaker 5: Yeah, absolutely.
• 10:17
  Speaker 6: So we, as we were talking about last time, we've sort of been almost couch-surfing, distilling.
• 10:22
  Speaker 6: So friends have got distilleries that they don't have open for a month or six weeks over winter when they're down in Florida and all this sort of stuff.
• 10:31
  Speaker 6: So we've literally been couch-surfing and making this, which has worked well until now, and I think people are kind of getting a bit annoyed with us.
• 10:39
  Speaker 6: So we thought it was time to move out.
• 10:42
  Speaker 6: We had a tasting room just down on Main Street here in Lawrenceburg, kentucky and we outgrew that, obviously, and this building was on my radar for a good year or so and eventually the gentleman that owned the building agreed to sell it to us.
• 10:58
  Speaker 6: Obviously, the proximity right next door to Wild Turkey is terrific and Four Roses is about nine minutes drive up onto 127.
• 11:09
  Speaker 4: And straight from Lawrenceburg, like you just make a left out of Lawrenceburg and you're here.
• 11:14
  Speaker 4: Yeah, absolutely yeah.
• 11:16
  Speaker 6: once you're down, it's three minutes up the road.
• 11:18
  Speaker 4: Yeah, I mean you're just close to everything that you need to be close to.
• 11:20
  Speaker 4: I tell you what it's been fantastic, since we've moved into this building.
• 11:24
  Speaker 6: We've had a lot more capacity to have guests and people from the trail and all has been.
• 11:28
  Speaker 1: How embracing the big guys have been to us Because everyone's like, oh, you're right next to these guys.
• 11:35
  Speaker 6: They're going to try and shut you down.
• 11:36
  Speaker 6: It couldn't be anything further from the truth.
• 11:39
  Speaker 6: Every day we get multiple people come in that Wild Turkey have seen that.
• 11:45
  Speaker 6: The guys at Four Roses have seen, like every single day we have the guys from Four Roses and Wild Turkey come in here for drinks after work because we're open at six, they close at four and it's a lot of camaraderie.
• 11:59
  Speaker 5: and the little distillers, the big distilleries couldn't have been more helpful in this process and, to be honest with you, if somebody's going to plan a trip and I can say this personally, but if you're planning that trip to Kentucky, you don't want a 45-minute drive to your third distillery.
• 12:16
  Speaker 5: That's right, because I mean if you start drinking at 10 in the morning, which is okay in Kentucky.
• 12:23
  Speaker 7: As we know.
• 12:27
  Speaker 5: It's 12 now, so it's okay If you can pack three or four little destinations in an area you know it's a trip in.
• 12:35
  Speaker 5: You can do Four Roses, you can do Wild Turkey.
• 12:37
  Speaker 5: You stop by Lawrenceburg.
• 12:40
  Speaker 6: It's 20 minutes over the bridge, so Castle T is right down the road, so literally within a 20 minute drive.
• 12:48
  Speaker 6: Anyway, you can get half a dozen very different distilleries.
• 12:54
  Speaker 5: Right, and yeah, you can go from the ultra large all the way down to a craft.
• 12:59
  Speaker 5: You know looking for yourself, and I gotta tell you one of the killers on the trail is if you try to a craft, you know looking for yourself, and I got to tell you one of the killers on the trail is if you try to do like a big one, let's say you want to do, you want to do Mictors in Louisville and you want to do Buffalo Trace, something down this way, like Fort Rose, your travel time chews up so much of your day that you're not getting as much time actually doing.
• 13:20
  Speaker 5: What you can't do, which is drink bourbon, right, take a tour, find something new, yeah, um, so I, I, I applaud you, for it's a great location and I think, I think the more you can do in this area, the more you can partner uh yeah I think it's.
• 13:36
  Speaker 5: You know, maybe you can talk to the other guys about putting up, you know, a tour ticket together where they get all three.
• 13:41
  Speaker 6: We're actually.
• 13:41
  Speaker 6: There's a couple of big tour companies here in the bourbon world that many folks at Armour have worked with or dealt with Kentucky Bourbon Boys Jewel Tours and that sort of thing.
• 13:52
  Speaker 6: And we've actually been talking about doing that for everything and having this sort of a centre of you know, so they do Bardstown, and then they'll do Louisville and Lawrenceburg can be the of.
• 14:02
  Speaker 6: You know so they do Bardstown and then they'll do Louisville and Lawrenceburg can be the other you know, there's almost enough of a grouping or whatever.
• 14:10
  Speaker 6: I can't think of the word I'm trying to say but to have a whole day in Lawrenceburg or around Lawrenceburg you have to drive further than 20 minutes, right, right?
• 14:19
  Speaker 4: yeah, I did this in 2019 through a tour company out of Lexington and we did Woodford, we did Wild Turkey and we did what was it I?
• 14:32
  Speaker 6: got it wrong Like Whiskey Thief or whatever it was called.
• 14:35
  Speaker 6: No, actually.
• 14:36
  Speaker 4: Whiskey Thief in 2019, not yet, but it was.
• 14:39
  Speaker 4: Four Roses, four Roses, right.
• 14:41
  Speaker 4: So those three are what we did on the tour, but, like you said, now you can even and we actually ate lunch in downtown Lawrenceburg.
• 14:50
  Speaker 4: So, that was kind of, but now that there's a couple more places that you can even condense it closer and get that in there.
• 14:58
  Speaker 6: I mean, you know, and what we're finding a lot here is, you know, at Lawrenceburg Bourbon Company we're not promoting tours in the traditional sense of the word.
• 15:06
  Speaker 6: You know, we're not big enough to do that.
• 15:09
  Speaker 6: But what we're trying to promote is experience.
• 15:12
  Speaker 6: So part of your question, carl, is you know, how does everything evolve?
• 15:18
  Speaker 6: So, rather than sort of go toe to toe with a Woodford or a Four Roses on their tours, which are fantastic, we're really leaning into experiences.
• 15:27
  Speaker 6: So at our bar behind us we do a cocktail master club, so a tour group can come in and make a couple of cocktails.
• 15:35
  Speaker 6: They pick which bitters they want, which whiskey they want.
• 15:39
  Speaker 6: Then in that room, which you can't see over there, we do barrels.
• 15:42
  Speaker 6: We've got four barrels laid out and folks can.
• 15:46
  Speaker 6: They're all exactly the same age but we finish them in different finishing barrels.
• 15:52
  Speaker 6: So there's a maple barrel, there's a jackfruit barrel, there's a sherry barrel and something else.
• 15:58
  Speaker 6: So, people, you know, there's a number of places now in the league that think out of the barrel and we wanted to do something just a little bit different.
• 16:07
  Speaker 6: So it's exactly the same, as there'll be a standard barrel also.
• 16:12
  Speaker 6: So you've got something to market against and then you can then taste the different finishes, decide if you like one of them, then bottle it yourself, do the label, do the whole shooting match over there.
• 16:22
  Speaker 6: And then we're doing some other experiences in the Barrel House where they can come and sort of be a distiller for a day, kind of deal.
• 16:31
  Speaker 3: Well, that's pretty unique right there too.
• 16:33
  Speaker 6: I don't know anybody that's doing that, that's pretty new yeah.
• 16:35
  Speaker 6: Well, they'll be learning from me, which isn't going to tell them very much.
• 16:40
  Speaker 6: Aside from that, it'll probably be pretty fun.
• 16:42
  Speaker 5: But you know what?
• 16:42
  Speaker 5: We're dumb Americans and we like the Australian accent.
• 16:45
  Speaker 5: That's the thing.
• 16:49
  Speaker 4: Well, I'll just.
• 16:49
  Speaker 4: But you bring a unique perspective to the veteran-owned and then your wife's active military, but also you've been in two different militaries from two in two different countries, right?
• 17:05
  Speaker 4: So you have that.
• 17:07
  Speaker 4: Uh, you know the foreign aspect of flair for people across the world that are coming here, that they can this, it seems like this is you've got something to offer them.
• 17:20
  Speaker 4: That's it's.
• 17:21
  Speaker 4: I mean, how can I put it?
• 17:25
  Speaker 4: When you come in here, you don't feel like the American flag, usa straight up, is happening, but you feel like bourbon is happening, but bourbon can expand from outside of here and you're doing it in Kentucky, in the middle of you know, united States bourbon, but at the same time, people are so open now to different flavors and different finishes and they're always looking for something, and that's a need that I think you provide and, being this part on the trail, it's just, it's a no-brainer, just to stop in and you know, see what's going on.
• 17:59
  Speaker 6: Yeah, I'm really pleased that you said that because you know, just in the last couple of weeks, we take people out of Ireland and Scotland and things come in and they're Scotch drinkers or they're Irish whiskey drinkers and they're really open now to you know, to try and bourbon and American whiskeys like if you go to Australia into a like like a total wine or liquor barn in Australia.
• 18:22
  Speaker 6: If you go into a liquor barn here, should I say you know you've got a whole big corridor of both sides all the way back again in the store in australia.
• 18:31
  Speaker 6: You go into the store and there's maybe a little shelf over here and it's got jim beam, wild turkey, um maker's mark and that's about it.
• 18:38
  Speaker 6: But then the next aisle is wall-to-wall gym and it goes from the front to the back.
• 18:43
  Speaker 6: So it's not a bourbon culture, but people are now starting to embrace it a lot more.
• 18:49
  Speaker 4: We have an Australian fan.
• 18:52
  Speaker 4: He posts also live from Australia.
• 18:57
  Speaker 4: He loves his collection.
• 18:59
  Speaker 4: But also people don't understand a lot that haven't been around the world that Jim Beam and Wild Turkey and Wild Turkey whatever they can get is not the same because the proofs are different.
• 19:13
  Speaker 4: You know, some proofs, even.
• 19:15
  Speaker 4: There's some proofs, even 70.
• 19:17
  Speaker 4: Yes, sir, and that you know like it's a bourbon, but it's proof that 70 because those are the rules, or or the rules of the culture, because there's not a lot of people drinking 80, proof they drink 70 proof.
• 19:30
  Speaker 4: And so they're going to put it out like that, even though it's Jim Beam but it's not technically bourbon but at the same time it's what they like.
• 19:37
  Speaker 4: So you know he's, he's educated us on that because he's always bringing it out.
• 19:42
  Speaker 4: So you know he's educated us on that because he's always bringing it out.
• 19:44
  Speaker 4: And he's like what's that?
• 19:45
  Speaker 4: What's the calf strength of that?
• 19:46
  Speaker 4: I'm like 120.
• 19:47
  Speaker 4: He's got wild turkey rare breed.
• 19:51
  Speaker 4: And it was completely different, you know, and so that's the kind of thing that you start to open up, that you know everybody's in their different places.
• 19:59
  Speaker 4: I mean, in Scotland they've been doing it for hundreds of years and a lot of stuff that's happening here and what you're going to be able to do single malts and stuff and gins and whatever that's already happened there and all the evolution already happened where they started finishing or using used barrels or whatever, and whiskey is just starting that right now and that's in the United States just starting that right now and that's in the United States.
• 20:29
  Speaker 3: That's what I wanted to say, too, is that I belong to a lot of international Facebook whiskey and bourbon groups.
• 20:32
  Speaker 3: I belong to some that's in Australia, beirut, india, philippines, and I've shared all this to these groups and you're starting to get a lot of the international people that are coming over to the Whiskey Trail now and come in, and so I thought that's pretty unique and all that's starting to happen, and so that's what I love about being able to share this kind of information to do that group.
• 20:59
  Speaker 6: We're 25 minutes from Lake Smith Airport.
• 21:00
  Speaker 6: We're 50 minutes from Lexington Airport.
• 21:02
  Speaker 6: Yeah, we're 50 minutes from Louisville you know airport driving.
• 21:06
  Speaker 6: And people aren't afraid to jump in their car and come down here with their truck now from those places, because what we're finding is a lot of folks will come into town or come into the region, into the bluegrass, and be like, oh, we want to go and do the bourbon tours and everything, and into the bluegrass, and be like, oh, we want to go and do the bourbon tours and everything.
• 21:28
  Speaker 6: And then they'll do one or two of the big ones and they're like, okay, well, I don't need anyone else to tell me that it's 51% corn, I don't need anyone else to dip my finger in the mash tank.
• 21:32
  Speaker 6: And they want the experience, they want to have a personalised discussion with the distiller, with the owners, with the people that are making it at the back.
• 21:42
  Speaker 6: And that's why I think you're seeing a lot more craft distilleries in Kentucky sort of, and elsewhere of course pop up because people want the experience, they want something personal.
• 21:54
  Speaker 6: The big ones are great because you learn a lot, you sort of drink out of the fire hose, but there's only so many times you can sit in a steel tank and you know and dip your finger in that mash they all look the same if you're sick like me, though.
• 22:15
  Speaker 4: Every single time I don't know what it is, but it's like it's the first time.
• 22:18
  Speaker 4: I still love sticking my and seeing my finger in the mash and I still love sticking my and see it in my finger in the mash and I still that love the smell.
• 22:25
  Speaker 3: Yeah, yeah, but I mean, that's just, we know, I've been doing this for a long time, and I know there's something wrong with me because I didn't because.
• 22:37
  Speaker 4: I keep doing it and I keep people say oh, there's so many.
• 22:40
  Speaker 4: You know my cousin she's like, I can't do that anymore.
• 22:43
  Speaker 4: I know how it's made.
• 22:44
  Speaker 4: I whatever, I want this and I'm like.
• 22:45
  Speaker 4: No, I just like.
• 22:46
  Speaker 4: I love the smell I love it.
• 22:48
  Speaker 6: I could do this every day, yeah, so yeah, I was just gonna say our farm, uh, is just up the hill from four roses, so at night when they're cooking, you can sit on the back porch with with a orange bread, bourbon whiskey and smell the four roses of that cork.
• 23:04
  Speaker 3: That's fantastic.
• 23:07
  Speaker 5: The other thing I'll just mention too is we had some time before we started podcasting to take a little walk through the front store bar.
• 23:17
  Speaker 5: You guys have some great merch the merchandise is clever.
• 23:23
  Speaker 5: There's some stuff here that I've never seen before.
• 23:25
  Speaker 5: Right now you're carrying Lawrence Bourbon perfume cologne is it cologne?
• 23:32
  Speaker 3: I know he waves with you.
• 23:35
  Speaker 5: Yeah, me too that's what I thought.
• 23:37
  Speaker 5: It doesn't say open toilet on it thanks for clarifying that, greg.
• 23:42
  Speaker 3: I'm really starting to like you.
• 23:43
  Speaker 7: You're the first person.
• 23:43
  Speaker 3: It doesn't say it would be toilet on it thanks for clarifying that, greg, you know.
• 23:45
  Speaker 3: I'm really starting to like you.
• 23:46
  Speaker 3: You're the first person you are.
• 23:47
  Speaker 3: You're a tissue.
• 23:47
  Speaker 3: You gotta pull that bullshit.
• 23:48
  Speaker 5: Absolutely, absolutely, that's what I ran so that's your album, but I mean in addition that the maple syrup that's out there looks like it's fantastic, oh my God.
• 24:02
  Speaker 6: That maple syrup is and I'm not saying this just because it's in our gift shop, but that maple syrup is made by a gentleman in Wisconsin, a farmer in Wisconsin.
• 24:12
  Speaker 6: We send him our dumped barrels, freshly dumped barrels.
• 24:16
  Speaker 6: He puts his maple syrup in it for I don't know four to six months, whenever it's ready, and then he sells it, obviously himself and then sends us some of it to sell here and then sends us back the empty barrels from the maple and we've got a whole bunch up there aging right now with the maple barrels.
• 24:33
  Speaker 6: But that maple syrup is extraordinary Old-fashioned.
• 24:38
  Speaker 4: Tim Rine, we might make one of those.
• 24:41
  Speaker 3: I love maple syrup my whole life.
• 24:44
  Speaker 4: But getting into bourbon, it really is probably the complementary food that you like your maple syrup consumption with cooking and bourbon and bourbon syrups and everything Cooking and bourbon and bourbon syrups and everything.
• 25:02
  Speaker 4: It's probably.
• 25:02
  Speaker 4: I've probably had in the last five years more maple syrup stuff than I did in my whole life.
• 25:08
  Speaker 4: You know it just really that's one thing that just pairs so well with bourbon.
• 25:16
  Speaker 5: You know, the other thing too is I had an opportunity to talk to Katie my long-suffering wife.
• 25:18
  Speaker 5: Yeah, long-suffering.
• 25:22
  Speaker 5: I find it interesting that she has a real focus on partnering with other small businesses for sourcing of your merchandise.
• 25:29
  Speaker 6: So, you're not going to.
• 25:31
  Speaker 5: China getting a thousand T-shirts.
• 25:32
  Speaker 5: You're getting them locally Correct, you know.
• 25:35
  Speaker 5: You mentioned Maple Syrup.
• 25:36
  Speaker 5: It's another small business up out of Wisconsin where they actually know how to make really good Maple Syrup so good.
• 25:43
  Speaker 6: Well, we have Bloody Mary mixes from Arkansas from two ladies that quit their jobs as lawyers to go and start making this Bloody Mary mix, and it's called Bloody Darn Good that's the name of the brand.
• 25:54
  Speaker 6: It is so good we bring it from Arkansas because it's that good.
• 25:59
  Speaker 1: We don't go down to the store and get it.
• 26:01
  Speaker 6: We bring their stuff because it's that good.
• 26:02
  Speaker 6: We don't go down the store and get a Supreme, so I just think it's neat that I mean in addition to the veteran angle that you're also trying to support small businesses.
• 26:11
  Speaker 5: You're supporting other small entrepreneurs that as.
• 26:15
  Speaker 5: Lawrenceburg is growing.
• 26:16
  Speaker 5: You're trying to grow their businesses.
• 26:18
  Speaker 6: It's really important to us and that's why we're trying where we can.
• 26:21
  Speaker 6: If they're the right person, employ Vex to a new production manager, as a marine, for instance.
• 26:28
  Speaker 6: He hasn't started yet so I can't say his name because his current company doesn't know it, I think.
• 26:33
  Speaker 6: But that's important to us is that side of the thing, like our candles which are in our used bottles are made literally maybe a mile from here.
• 26:46
  Speaker 7: Yeah, so we really leaned it Like we have a lampshade there, that a guy cuts the top off and turns it into a lamp.
• 26:52
  Speaker 6: He lives like two doors down the road.
• 26:54
  Speaker 4: So if you need anybody to make bourbon balls, we do that.
• 26:57
  Speaker 6: Oh I did try your balls last time.
• 26:59
  Speaker 4: Yeah, he's very proud of his balls.
• 27:01
  Speaker 6: That would be nice and salty, which I like.
• 27:04
  Speaker 5: Well, we can make them saltier.
• 27:07
  Speaker 4: Right, right, no, we put crushed pecan on top.
• 27:10
  Speaker 4: There's nothing like putting crushed bowls in your mouth.
• 27:12
  Speaker 4: It was an explosion of flavor, yeah absolutely If you're interested and then we'll just use whatever you want.
• 27:22
  Speaker 4: It's a reasonable price if you're interested, and then we'll just use whatever you want.
• 27:25
  Speaker 4: It's a reasonable price if you're supplying the market more often it's like having two of you?
• 27:32
  Speaker 3: I was beginning to wonder.
• 27:34
  Speaker 4: It's like having a polished you.
• 27:36
  Speaker 4: You're rough, he is smooth.
• 27:44
  Speaker 7: He's delivering the same I'm whiskey's mini-mate.
• 27:48
  Speaker 4: You always have a way of just like, kind of like it's a pause, and then just nail you and then like an awkward pause.
• 27:54
  Speaker 4: He just did it.
• 27:55
  Speaker 4: It was just like straight through, just perfect.
• 27:59
  Speaker 3: Carl's like a B-52 opening up the hatch and just dropping the bomb.
• 28:03
  Speaker 3: Bomb over you know.
• 28:04
  Speaker 3: Yeah, he's um suppressed, he's he's suppression fighter.
• 28:07
  Speaker 4: He's, she's suppression fighter, right there, anyways, uh, so, so, let's, let's talk a little bit about phase two yeah, there you go as we're talking, I mean the building.
• 28:21
  Speaker 5: Uh, you can see this wonderful bar behind us, but the building is actually pretty expansive, so you shared with us just before starting that you've already got Phase 2 kind of lined up.
• 28:33
  Speaker 5: Right, and I know I'm pretty excited by the idea of what you're going to do with your stills.
• 28:40
  Speaker 6: So you want to talk about that, because I think that's really cool.
• 28:42
  Speaker 6: Yeah, so we're right here on the sales road it's a busy.
• 28:45
  Speaker 6: You know, for Wattricksburg it's a busy road.
• 28:49
  Speaker 1: But so where we?
• 28:50
  Speaker 6: are.
• 28:50
  Speaker 6: We have another couple of rooms around here.
• 28:52
  Speaker 6: Then Up the back we have what we're calling our barrel house.
• 28:56
  Speaker 6: That'll also have our small gin still up in the back and we store about 400 barrels on site.
• 29:03
  Speaker 6: The rest are up at White Dog in the midway.
• 29:05
  Speaker 6: That's a barrel rickhouse store.
• 29:08
  Speaker 6: They're great, we love those guys.
• 29:10
  Speaker 6: But the next stage is we're working on plans right now.
• 29:17
  Speaker 6: We're going to try and further that this afternoon where we're going to build a, going to try and further that this afternoon where we're going to build a still house on the front yard where the grass is out front and it's just a big square box with glass on the front and back a big 500 gallon pot still sitting in the middle of it and you'll be able to see it from the road and it won't put our insurance premiums.
• 30:28
  Speaker 3: That's awesome.
• 30:28
  Speaker 3: Yeah, that's unique and awesome.
• 30:30
  Speaker 6: Yeah, we're excited about it, and you know we've got a couple of acres behind us here and we've got some super great natives and we're looking at a couple of different options up here for barrel houses, and or we may pop a Airbnb or something up there so you can live at the distillery for a weekend that's me, that's actually.
• 30:53
  Speaker 3: That's usually where we stay is Airbnb.
• 30:57
  Speaker 5: So we'll make sure that we pop out.
• 30:59
  Speaker 5: I tell you what.
• 31:00
  Speaker 6: There's some amazing Airbnbs in Lawrenceburg now because there's no hotel, particularly so the.
• 31:05
  Speaker 6: Airbnbs, that so the Airbnb's that are springing up around here are fantastic Bourbon Barrel Cottages and Bourbon Barrel Escapes.
• 31:13
  Speaker 6: One of them is like a Bourbon, like you actually stay in a Bourbon Barrel, like it's a big ass Bourbon Barrel.
• 31:20
  Speaker 3: I've seen those online.
• 31:21
  Speaker 3: Yeah, they're pretty cool yeah.
• 31:23
  Speaker 6: I think that's cool.
• 31:24
  Speaker 6: No Bourbon Barrel Retreats.
• 31:25
  Speaker 6: And then there's Bour bourbon barrel cottages, which is brand new.
• 31:29
  Speaker 6: They've all got outdoor fire.
• 31:31
  Speaker 4: They're not charred on the inside are they you?
• 31:34
  Speaker 4: Know what?
• 31:34
  Speaker 4: I hope not.
• 31:35
  Speaker 4: If not, we should go and maybe do that.
• 31:36
  Speaker 4: Yeah that would be great.
• 31:38
  Speaker 7: Go up see what happens Right from the inside.
• 31:42
  Speaker 4: Get that nice.
• 31:43
  Speaker 6: It's a number six.
• 31:44
  Speaker 4: We'll do a six chuck or really alligator it up yeah.
• 31:47
  Speaker 3: Yeah, there you go.
• 31:52
  Speaker 5: So you mentioned you're going to be putting a gin still in the back, yes, sir.
• 31:55
  Speaker 5: So what are you going to do?
• 31:57
  Speaker 5: Are you going to start producing a gin?
• 31:59
  Speaker 6: because of your Australian roots, we are so Australians, just like our God save the King brethren in England, love gin and you know you grow up drinking gin and tonics and gin, and so we're going to start making gin in the back.
• 32:15
  Speaker 6: Our gin brand is we have actually this will be the first public airing of it it's called Fat Wombat it's the name of our gin Nice and it's got a great little fat wombat on the label and actually a wombat's kind of fat, but anyhow.
• 32:32
  Speaker 6: So it's a fat wombat gin.
• 32:33
  Speaker 6: We're going to start out with, pardon me, a navy strength gin, which means it'll be 114.
• 32:39
  Speaker 6: Proof.
• 32:40
  Speaker 6: Most gins in the market are about 118, I'm sorry, are about 80.
• 32:44
  Speaker 6: So this will be 114 to 116.
• 32:46
  Speaker 6: And then we're going to bring out our second gin will be a Earl Grey tea gin which friends of mine in Colorado make at the Family Jones, and they gave me their recipe and we're going to.
• 33:00
  Speaker 6: We're going to try it here.
• 33:01
  Speaker 6: So we're really excited for the gin.
• 33:04
  Speaker 4: So I'm gonna ask you a hard question, and it's not.
• 33:07
  Speaker 4: But the entrepreneur you grew up in australia drinking gin and thomas right yes, when you and beer.
• 33:14
  Speaker 4: But so now you're making spirits and you know what making whiskey and what goes into making whiskey, and then you also know how gin is made.
• 33:25
  Speaker 4: Does that change your opinion on the spirits as far as overall?
• 33:31
  Speaker 1: But you know, because you could distill gin good but you're not aging it.
• 33:35
  Speaker 4: It's coming off the still at a higher level.
• 33:37
  Speaker 4: That's why you have the different still and whatever.
• 33:39
  Speaker 4: But and then you know whiskey has a lot of the rules, and so has that changed your opinion, now that you know of of whiskey, compared to when you were growing up drinking gin.
• 33:51
  Speaker 6: Oh yeah, I mean you know you look at whiskey and some of the craftsmanship that goes into making a good bourbon or a good American whiskey, you know it's more difficult to make than scotch, more difficult to make than anything, and if you're a, you know there are some extraordinary craftsmen here in Kentucky, obviously, but also you know around the country now you know there's some great whiskey coming out of like Minnesota and Colorado and all that sort of thing.
• 34:16
  Speaker 6: It's entirely different, like gin in and of itself is compared to bourbon, not tough to distill, tough to distill.
• 34:32
  Speaker 6: What's tough with gin is getting the botanicals right and the flavor profiles right because, if you screw it up.
• 34:36
  Speaker 6: Gin's awful.
• 34:37
  Speaker 6: We tried making some star anise gin.
• 34:38
  Speaker 6: It would taste like you were sucking on like a licorice gumball and it was awful and but we thought it was going to be fabulous.
• 34:47
  Speaker 6: So the gin's all about the little nuances of the botanicals and that's why we won't make vodka, because vodka really is just like.
• 34:56
  Speaker 4: Oh, vodka's made to not taste anything and you just basically add the juice or the, add the water or the yeah it's made for mixing drinks I mean.
• 35:06
  Speaker 4: There's no doubt about it.
• 35:09
  Speaker 6: And good gin.
• 35:09
  Speaker 6: You know good gin you can.
• 35:11
  Speaker 6: We would encourage people to drink it on a Like you sip it like you do with a good bourbon.
• 35:15
  Speaker 6: Or put it on a big fat ice cube and sit out on a porch and sip it like that.
• 35:19
  Speaker 6: Or put some good tonic it's like.
• 35:21
  Speaker 6: Don't put the cheap tonic in a plastic bottle because it just doesn't work Right.
• 35:32
  Speaker 4: So before we maybe move on from the building and the new location and how to water funds which I can't say enough.
• 35:35
  Speaker 5: I wish we could take the camera around and show you guys, wait, wait.
• 35:37
  Speaker 4: Just all I'm going to say is, if you want to come here, this, what that background on Facebook I mean you are talking about.
• 35:44
  Speaker 4: Wow, turkey doesn't have this background for roses does?
• 35:49
  Speaker 4: No, yeah, no it's not just yeah, your kangaroo is awesome, but that is this, that that you've got something that that's worth coming for I mean to sit at this bar and be in this room is really a spectacular thing and what's?
• 36:07
  Speaker 3: what's sitting over there in front of us is the most unique thing that I've ever seen, and probably the only one is a walk-in cigar humidor.
• 36:19
  Speaker 3: Several shelves of cigars from all over the world, yeah, and plus your own brand of cigar, specially made for y'all, is in there too.
• 36:30
  Speaker 4: Well, talk about what's there, because Chris just said he's heard that it's stocked with really amazing cigars.
• 36:36
  Speaker 6: Yeah it's got some pretty interesting stuff, like everything from sort of your, you know, sort of more entry-level, like acid cigars and things like that but right up through some of the, you know, just amazing.
• 36:49
  Speaker 6: Caos we've got in there.
• 36:51
  Speaker 6: We've got some Rocky Patels I've never seen before.
• 36:56
  Speaker 6: That's why we've got them and they're amazing.
• 37:00
  Speaker 1: We've got some Monte.
• 37:01
  Speaker 6: Cristos, etc.
• 37:03
  Speaker 6: Etc.
• 37:03
  Speaker 5: Gurgers all that sort of thing.
• 37:05
  Speaker 5: Yeah, I see stuff that's everything from a traditional cigar smoker, yeah, all the way through.
• 37:11
  Speaker 5: You know somebody that likes something a little more edgy, like an acid.
• 37:14
  Speaker 5: There's a.
• 37:17
  Speaker 6: Macanudo cigar in there.
• 37:18
  Speaker 6: That's an old fashioned flavor.
• 37:21
  Speaker 6: I'm not big on the old.
• 37:23
  Speaker 5: I'm not big on the flavor, people love them.
• 37:25
  Speaker 5: You're trying to satisfy everybody.
• 37:30
  Speaker 5: There's natural, there's Maduro, you've got some that look like they're in the 32 ring gauge.
• 37:38
  Speaker 5: I see a couple of fat boys down there that look like they're close to 60.
• 37:43
  Speaker 4: Has your wife done the same thing with everything else?
• 37:45
  Speaker 4: She's contacted the places and they all know they want in they all have to want into this cigar maker in Nashville, crown heads.
• 38:00
  Speaker 6: There are pretty cutting edge cigar company that you know.
• 38:04
  Speaker 6: You can see that bottom show.
• 38:05
  Speaker 6: The second bottom joke is an empty that's reserved for them.
• 38:08
  Speaker 6: We're going to put their neon up and then we'll be doing cigar nights with those guys.
• 38:12
  Speaker 6: They're fantastic.
• 38:15
  Speaker 6: They've got about six or seven varietals which we'll feature in our cigar room, but those top ones they're made for us by hand, rolled for us in Miami.
• 38:28
  Speaker 6: This old gentleman, one of our very good friends here, chris Disponet, knows well, we set him down some whiskey, some of our 10x10 rye.
• 38:39
  Speaker 6: He then worked his magic with it and the leaf and the tobacco was somehow infused with our bourbon steam or something.
• 38:49
  Speaker 6: And then he hand-rolled those cigars for for us, and they're actually Cuban seed cigars and they're just.
• 38:57
  Speaker 6: That's actually what we might try after this.
• 39:01
  Speaker 3: So, we have a question about distribution.
• 39:04
  Speaker 5: Somebody from Paul from Texas wanted to know if he could pick up Lawrenceburg bourbon in Texas.
• 39:10
  Speaker 6: Sadly, the Longhorn State is not distributed at the moment.
• 39:16
  Speaker 6: Paul, was it Paul?
• 39:18
  Speaker 5: Yeah, paul yeah.
• 39:18
  Speaker 6: Paul, sorry, old boy, but we haven't pushed into Texas yet.
• 39:23
  Speaker 6: We would love to.
• 39:24
  Speaker 6: It's one of my favorite states of the Union.
• 39:27
  Speaker 6: I love me a bit of Fort Worth honky-tonk action.
• 39:32
  Speaker 6: So, paul, if you've got any ideas, hit the guys up.
• 39:36
  Speaker 6: We would love to be distributed in Texas.
• 39:41
  Speaker 5: Yeah, it's one of the four biggest bourbon markets in the country.
• 39:44
  Speaker 6: There's some great whiskey down there too.
• 39:47
  Speaker 7: Like.
• 39:47
  Speaker 6: Dan Garrison's guys and that sort of thing.
• 39:49
  Speaker 6: Yeah, all right.
• 39:52
  Speaker 5: So let's move on to the whiskey, since we're here.
• 39:54
  Speaker 6: He's been chasing it a bit since we've been here.
• 39:58
  Speaker 3: There he is.
• 40:00
  Speaker 6: Alright.
• 40:00
  Speaker 6: So what we've done here on the whiskey front is we've just got four little pours here.
• 40:06
  Speaker 6: So what I've tried to do here is give us a couple of things.
• 40:10
  Speaker 6: Our most popular tasting when people come into the distillery is our single barrel tasting, and what we do with that is we put two single barrel bourbons and two single barrel ryes next to each other.
• 40:26
  Speaker 6: So a lot of people, I think, hear the term single barrel but they don't really know what that means.
• 40:34
  Speaker 6: Our single barrels are actually single barrel out of one barrel.
• 40:44
  Speaker 6: There's no sort of skullduggery or wordplay getting our single barrels into the bottle and what we'd like to do is have exactly the same nationals side by side.
• 40:50
  Speaker 6: The only difference is maybe six months or a year different, but it's just the wood and people go this time for the same whiskey.
• 40:58
  Speaker 6: When they try it from side by side and we're like that is 100% the same.
• 41:01
  Speaker 6: They literally sat next to each other on the rack Because we can have our Bravo 2 release and our Bravo 3, and they literally sat next to each other Because we release 10 barrels at a time and we have the Alpha release, bravo Charlie, et cetera, et cetera, and we'll try a couple of the Bravo releases now.
• 41:19
  Speaker 6: Okay, so this first one we'll try.
• 41:21
  Speaker 6: On the inside right, we're going from the inside up, yeah, on the paddle end.
• 41:25
  Speaker 6: Oh, tell you what?
• 41:25
  Speaker 6: Yesterday we had all these people in here and we had a 10-year wire which is 123 proof or whatever, and they're like oh and we also have our 80 proof uh, breakfast burger.
• 41:37
  Speaker 6: Anyhow.
• 41:37
  Speaker 6: The guy's like oh, which end do you start?
• 41:38
  Speaker 6: I said, oh, this end.
• 41:38
  Speaker 6: You know that's the low proof and we'll work out.
• 41:40
  Speaker 6: Of course I've tapped the wrong paddle and the guy drinks in the initial.
• 41:47
  Speaker 6: He's like doing this and I was like it's only 80 proof.
• 41:51
  Speaker 6: He goes oh, my god really.
• 41:53
  Speaker 4: I was like no, sorry.
• 41:54
  Speaker 6: Oops.
• 41:54
  Speaker 5: No, sorry, oopsie, Sorry not sorry.
• 41:57
  Speaker 6: So this one was actually from our very first release.
• 42:00
  Speaker 6: So this was a cast six.
• 42:01
  Speaker 6: It was our cast six from our first 10 barrels.
• 42:05
  Speaker 6: This actual bottle just won the Spirit of the Year at the Monterey International Wine and Spirit Show in California.
• 42:15
  Speaker 6: It scored 99 points.
• 42:17
  Speaker 6: It was up against a number of well-known brands and some great whisky and we were, you know, won Spirit of the Year, best Whisky of the Year, best whiskey of the show, and it is really what won us Distillery of the Year and that competition.
• 42:37
  Speaker 6: We just got that a couple of weeks ago.
• 42:40
  Speaker 6: So this is our past six.
• 42:42
  Speaker 6: Four and a half years old.
• 42:45
  Speaker 6: It's a 123.1 proof and this is the actual bottle.
• 42:55
  Speaker 4: Yeah, this is an 80 proof.
• 42:56
  Speaker 4: No, it's not yeah, 99 points cheers to 99 that is something.
• 43:04
  Speaker 4: I mean when you get a 99 absolutely my mom was on the judge even then.
• 43:10
  Speaker 6: Actually, that would be a bad thing for you.
• 43:11
  Speaker 6: That's probably why you got 99, absolutely yes.
• 43:12
  Speaker 4: My mom was on the judge and a little bit tougher than me.
• 43:13
  Speaker 7: Even then, Actually that would be a bad thing for you.
• 43:16
  Speaker 4: That's probably why you got 99 instead of 100.
• 43:18
  Speaker 5: She cut me by one, she cut you by one.
• 43:21
  Speaker 4: Everybody was able to give a plus one and she's like oh, that's just a 90.
• 43:24
  Speaker 7: That was good yeah.
• 43:26
  Speaker 5: That's right.
• 43:29
  Speaker 6: That's right there.
• 43:30
  Speaker 6: I told you not to go into this whiskey business.
• 43:40
  Speaker 7: So this is 123.1 proof.
• 43:46
  Speaker 8: It's got a nice fruity note Africa vanilla, this would pair really well with a cigar.
• 44:02
  Speaker 4: There's no doubt there's a little bit of, just a little bit of tobacco in there and there's just like that little there's uh, what'd you say?
• 44:15
  Speaker 4: A little bit of acidity tobacco.
• 44:17
  Speaker 4: Not a bad, but it's a little bit right, right, right on the front of your, and then just on the tip.
• 44:22
  Speaker 4: Yeah, you know it's interesting to me, just the tip.
• 44:25
  Speaker 4: I didn't, I didn't, i'm'm like you know better.
• 44:39
  Speaker 7: This is a family podcast.
• 44:42
  Speaker 4: CT's not here today, so you're a little bit more under control.
• 44:46
  Speaker 5: Thank you guys.
• 44:47
  Speaker 5: I'll tell you the interesting thing I find about this is the finish is lingering for me right on the tip.
• 44:54
  Speaker 5: The sweetness is on the tip of my tongue, which is good.
• 44:56
  Speaker 5: I drink a lot of bourbon and we've tried a lot of bourbons and a lot of brands, and that's a little bit unusual for me.
• 45:01
  Speaker 5: It's literally that the sweet taste buds are just still going hey and to me that's pretty fabulous.
• 45:11
  Speaker 6: So I've got to say when you said it lingers, that's music for my ears.
• 45:16
  Speaker 6: My family have been sort of in the wine industry back home in Australia for three generations, and when you make wine, you want it to have a middle palate and not just be full of tannins and blowing your face up.
• 45:31
  Speaker 6: I still wanted to make it.
• 45:32
  Speaker 6: All of our whiskeys are right forward.
• 45:36
  Speaker 6: These are all 21 cent rye.
• 45:38
  Speaker 6: 21 cent rye 70 cent corn, how many?
• 45:43
  Speaker 4: barrels is the batch.
• 45:45
  Speaker 6: This was 10.
• 45:47
  Speaker 6: Okay, decent, yeah, but what we tried to do I want it to be.
• 45:55
  Speaker 6: So you walk out the door, your face isn't burning, you don't have that awful esophagus searing yeah, and it's also I will tell you yeah, it's that when you're dealing with, like the tobacco and leather
• 46:08
  Speaker 4: flavors that can be in bourbon.
• 46:11
  Speaker 4: It is a lot harder to balance those so that they don't become overpowering and bitter, than it is when you're dealing with the caramels and the vanillas.
• 46:21
  Speaker 4: And in this case you're really dealing with that tobacco flavor and it's got to be right Otherwise.
• 46:30
  Speaker 4: And then when you said 10 barrels, I'm like, wow, he made, he made a decent amount of that where if someone walks out with this and they want to come back, there's gonna be.
• 46:38
  Speaker 4: You know, there's more than just a single barrel where you walk out with all I love that and you come back and it's gone.
• 46:43
  Speaker 4: We're as most single barrels go quick if they're good, especially really good.
• 46:48
  Speaker 6: The thing is, though, With that tiny, is that even though we made enough, that goes into 10 barrels on the Bravo batch.
• 46:54
  Speaker 6: Each barrel is different, and not every barrel made it into our single barrel.
• 47:02
  Speaker 6: So you know of that.
• 47:03
  Speaker 6: I don't recall exactly what it was on the Bravo, but it was probably 50%.
• 47:08
  Speaker 6: Don't make it into the Okay, so, but then the ones that do.
• 47:13
  Speaker 6: It's not saying these other ones are bad, it's just they're not distinct and they don't bring anything different to the table.
• 47:19
  Speaker 4: And then also you, make batches of your product.
• 47:22
  Speaker 4: So I know that.
• 47:24
  Speaker 4: It's kind of like.
• 47:25
  Speaker 4: I've learned over time that blenders if they taste the barrel, that's, while you're doing the single barrels, you're picking barrels out for blending because it might be a very uneventful barrel.
• 47:38
  Speaker 4: It's not doing anything, it's just kind of you drink it and it's like, eh, but it's really good for blending because if your blend is going really really hot or whatever, you put that in there and that brings it back down into that scale.
• 47:52
  Speaker 4: So, all those types of barrels, like when you're doing that, the single barrel program, I think, which has exploded over the last 12, was a necessity.
• 48:02
  Speaker 4: But leading up to all that, people didn't really.
• 48:05
  Speaker 4: They always wanted consistency and flavor.
• 48:08
  Speaker 4: But now that we've started expanding out on that, it's been such a great thing for the industry because that's how you can get your barrels.
• 48:14
  Speaker 4: You put out those exceptional barrels but you get the other ones, so that you can really work with blending your you know flagship bourbon Exactly what we're doing.
• 48:24
  Speaker 6: So we have our one-cast rhino one-cast bourbon.
• 48:26
  Speaker 6: They're our single barrels that we pull out when we get up there and when we do tastings.
• 48:31
  Speaker 6: It's me and it's my wife, it's a couple of guys on the team and it's a couple of the friends at the distillery.
• 48:36
  Speaker 6: We just get up there on a Tuesday morning, taste the barrels.
• 48:39
  Speaker 6: If the barrel's right, we put it in a bottle.
• 48:41
  Speaker 6: If it's not, we'll either put it up or put it aside for the blend.
• 48:44
  Speaker 6: But we never say, oh, we going to have a four year old series or five or six.
• 48:50
  Speaker 6: We'll be bringing out a Bravo series that's five years old, four years old, six years old you're going to let it come you, let it come to you.
• 48:58
  Speaker 4: You're not forcing yourself to get it out there this way.
• 49:02
  Speaker 6: To be very honest, I'm certainly not sophisticated enough to be able to sit here and go oh well, we're going to try and keep this profile, this profile.
• 49:10
  Speaker 6: No, if we like it we bottle it and that's it For us.
• 49:16
  Speaker 6: It's not complicated.
• 49:17
  Speaker 7: But also you are using the same match.
• 49:20
  Speaker 4: And that is where your consistency can come from.
• 49:23
  Speaker 1: Sure.
• 49:25
  Speaker 4: The fact that you're not changing up the percentages and whatever.
• 49:28
  Speaker 4: Everything's going to be right forward, right.
• 49:31
  Speaker 6: So we'll have that consistency.
• 49:32
  Speaker 6: But when it's ready, it's ready, and I don't care if it's four years old.
• 49:36
  Speaker 6: We've got some whiskeys that are four years old that are way better than whiskeys that are eight years old, and when they're ready to go in the bottle, we'll put them in the bottle.
• 49:44
  Speaker 3: You know it's a super process.
• 49:46
  Speaker 5: I do that with my palate and then tobacco really is starting to come through for me.
• 49:50
  Speaker 5: I have been in a building where tobacco leaves are often drying and that smell, and especially when they're all burnt already.
• 50:05
  Speaker 5: And this has it hit me all of a sudden that that flavor I'm getting is the smell of being in that boat.
• 50:16
  Speaker 6: Yeah, I'm very close to hear that.
• 50:17
  Speaker 6: Alright, so number two this was part of the Bravo release.
• 50:24
  Speaker 6: It's 114 proof, 115, proof, 114.9.
• 50:29
  Speaker 6: This was our Bravo 3.
• 50:35
  Speaker 5: Which I noticed is almost sold out in the gift shop.
• 50:37
  Speaker 6: Yeah, it's crazy.
• 50:38
  Speaker 6: It's like that.
• 50:39
  Speaker 6: We were selling it yesterday, which was great, but this is our very first 8-year-old.
• 50:45
  Speaker 6: The age is there.
• 50:47
  Speaker 4: You can get it.
• 50:47
  Speaker 4: Oh yeah, the difference between the two is definitely.
• 50:52
  Speaker 4: That's a mature.
• 50:54
  Speaker 4: Oh exactly, yeah, that's a more mature.
• 50:58
  Speaker 6: That's smooth.
• 50:59
  Speaker 5: We only released this on Thursday and it's almost gone.
• 51:02
  Speaker 5: Oh man, is that good.
• 51:06
  Speaker 6: Yeah, people were all over this when it came out.
• 51:09
  Speaker 6: It's funny, though whenever we bring out a good barrel like, we do release single barrels.
• 51:16
  Speaker 6: Let's say, you do four or five out of a batch of 10, and there's always one that is more equal than the others, and this is that one.
• 51:25
  Speaker 6: Just happened to be the first one we broke out, and I always try and hold back a bunch of cases for myself, and Katie gets up in the back and she's like what's all this down over here?
• 51:36
  Speaker 8: and I was like oh, they're just going to fill it in later.
• 51:38
  Speaker 8: And she's like uh, uh hang on a minute.
• 51:42
  Speaker 4: Well, I really I enjoyed meeting Katie, your wife and she definitely has the business drive.
• 51:55
  Speaker 4: She was.
• 51:56
  Speaker 4: It was like when you're setting up a distillery, Just call it what it is she's hell on wheels.
• 52:02
  Speaker 4: There's so much patience that has to go in it, and she's you know she's active military, so patience is everything in active.
• 52:11
  Speaker 4: You know what they discipline in patience because you rush.
• 52:15
  Speaker 4: But in this case you can tell.
• 52:19
  Speaker 4: But she was really happy what happened yesterday.
• 52:22
  Speaker 7: She wasn't hiding it.
• 52:24
  Speaker 4: No, it was kind of cool to see because it's finally all your visions and all the patience and you got to do that.
• 52:31
  Speaker 4: And it was a day that that was paying off, you know, because you know it should, and all the investments and everything they tell you it's going to, but until it starts to happen, that's when it's a reality, right, right and you know.
• 52:50
  Speaker 6: I say this all the time.
• 52:51
  Speaker 6: We're building this as we're flying right, so we've started.
• 52:55
  Speaker 6: We open in that little side room which you can't see on the screen, but it's a little narrow room that they used to sell lawn mowers.
• 53:04
  Speaker 6: So that's where we open, because that was the first part we put together and you could open it up.
• 53:08
  Speaker 6: Then we went into that front room with our retail space and it's got a beautiful bar in there, so it's a stand alone.
• 53:15
  Speaker 6: So we were in there for like three or four months and then this opened yesterday and then our barrel tasting room will open in another month or so.
• 53:23
  Speaker 4: But when you think about it, and it's a great idea because this bar is fantastic, but having that side bar there, so we're doing this and people are coming in and they're whatever and you can do everything you need to do there, but also have like, as things go forward.
• 53:42
  Speaker 4: You know, run people through here and still be taking care of that crowd.
• 53:46
  Speaker 4: It's not like a lot of times the distillers will just have this and if there's somebody in it or whatever, people will miss out, and nobody's going to miss out on something.
• 53:57
  Speaker 5: I don't want to forget this question because I had it and I lost it.
• 54:00
  Speaker 5: So typically, distilleries have the time hours because that's what the orders are.
• 54:06
  Speaker 5: This is such a nice space.
• 54:08
  Speaker 5: Is this available for special events and private events?
• 54:18
  Speaker 6: Yes, so this space would be killer for a private event.
• 54:19
  Speaker 6: Well, we're actually doing because Kentucky, there's nothing bigger in Kentucky than the Derby, and this is the first weekend in May first Saturday in May and so the.
• 54:25
  Speaker 6: Thursday, Friday, Saturday of the Derby weekend.
• 54:28
  Speaker 6: We're turning this into Derby Central Central and we've got a killer mint julep lemonade recipe that we're going to have.
• 54:36
  Speaker 6: We'll have a couple of local artists playing here every day guitar very background music, and over there we have from our friends at Kroger.
• 54:45
  Speaker 6: That backdrop, which maybe we'll get a photo of later is actually was in the Kentucky Horse Park.
• 54:50
  Speaker 6: For a number of years they used it.
• 54:52
  Speaker 6: That's an exact replica of the Rose Garland they give the winner of the derby.
• 54:59
  Speaker 6: And they lent it to us for our derby event in.
• 55:03
  Speaker 3: March oh, that's great oh wow.
• 55:05
  Speaker 3: Yeah.
• 55:07
  Speaker 6: And the guys at Kroger have been fantastic.
• 55:09
  Speaker 6: Well, let's go Krogering.
• 55:11
  Speaker 5: Yeah, Krogering is that a thing?
• 55:12
  Speaker 5: Yeah, it was one of their commercials.
• 55:16
  Speaker 3: Yeah, it used to be.
• 55:16
  Speaker 3: We never had.
• 55:18
  Speaker 6: Kroger.
• 55:21
  Speaker 3: I just want to say this is fantastic.
• 55:24
  Speaker 3: People that watch this all over.
• 55:25
  Speaker 5: Kroger, talk about it.
• 55:26
  Speaker 5: And you say things like food and money Kroger.
• 55:30
  Speaker 4: No, I know about Kroger, but I grew up in Wisconsin where the maple syrup comes.
• 55:34
  Speaker 4: And there were no Krogers.
• 55:36
  Speaker 4: But then when I moved here I'm in northern Ohio still no Krogers.
• 55:40
  Speaker 4: It took me to get into Bourbon and come down here to realize that you can actually get some good bottles.
• 55:47
  Speaker 3: South Carolina is where I'm from, and so that's South Carolina, and Georgia is where Kroger's originated.
• 55:54
  Speaker 3: Oh, is that right?
• 55:55
  Speaker 3: Yeah, so that's why I know exactly what he's talking about.
• 55:58
  Speaker 3: There's a little Kroger down on 127th and Frankfurt.
• 56:01
  Speaker 6: Here in Kentucky, it's about 20 minutes from here.
• 56:04
  Speaker 6: Doc and Dave are the two guys that run that bottle shop and they've always got great stuff.
• 56:10
  Speaker 6: Yeah, and they're so knowledgeable.
• 56:15
  Speaker 6: Talk your way off, but it's a great spot to go and they don't always, but they often do.
• 56:23
  Speaker 6: And you don't just have to go to the little tiny bottle shops to find stuff in Kentucky.
• 56:31
  Speaker 6: You just have to like it yeah, exactly so what did you think of that Super?
• 56:35
  Speaker 6: I loved it.
• 56:37
  Speaker 3: A little sweet oak, then I'm getting toffee and chocolate.
• 56:44
  Speaker 6: So one other thing that that has a nice, you pick up the char too.
• 56:48
  Speaker 4: Mm-hmm, you do it.
• 56:49
  Speaker 4: Yeah, I like.
• 56:51
  Speaker 4: I love char over smoke.
• 56:55
  Speaker 4: You know that when you're talking about when you get into too much peated or whatever, I don't, but when I get the char it's more of that burnt kind of thing, and with the toast you know there's a char and a toast involved, whereas with peat it's that just more like the smoke of the fire is blowing in your eyes, you know, opposed to licking the log.
• 57:18
  Speaker 7: Shut up, Shut up.
• 57:19
  Speaker 3: Shaheen, let it rip.
• 57:31
  Speaker 5: Yeah, long time.
• 57:31
  Speaker 5: There's a big history of that in wisconsin.
• 57:37
  Speaker 5: Yeah, that's right, they're gonna do something.
• 57:38
  Speaker 5: We're log lickers.
• 57:38
  Speaker 5: Yeah, you gotta do something in the winter months.
• 57:40
  Speaker 5: That's what happens when you're.
• 57:42
  Speaker 4: You know you're the lumberjack and you're having a log rolling and then you slip and you become a log.
• 57:47
  Speaker 6: Well there's beavers up there and there's beavers and then you're rolling the logs and you just slip and all of a sudden you're living the log Right exactly.
• 57:55
  Speaker 6: It's terrible stuff.
• 57:56
  Speaker 5: Let's go on to number three.
• 57:57
  Speaker 5: Yes, that was an awkward segue.
• 58:01
  Speaker 6: Oh my God.
• 58:01
  Speaker 6: But just one thing on these guys is all of our single-barrel bourbons have a royal purple label with our orange logo and stuff on them.
• 58:11
  Speaker 6: We always put our mash bill on the front of our bottles.
• 58:14
  Speaker 6: Everything because, coming from the wine industry, we like people, you know, you want to know that it's 10% Merlot, 15% Capsaicin, whatever it is, and we bring that to the whiskey front too.
• 58:25
  Speaker 6: We always want people to know what's in the bottle.
• 58:27
  Speaker 3: That's good to be transparent about what's in your bottle.
• 58:31
  Speaker 6: There's a lot of distilleries that aren't it's fine, I don't mind that, it's just what we do, yeah and I think, based off of how you're doing it.
• 58:46
  Speaker 4: It's really good to let people know.
• 58:48
  Speaker 4: It might not have been good to let people know a while ago, but right now that's what they're looking for.
• 58:52
  Speaker 4: They're looking for the complexity of all aspects of it.
• 58:58
  Speaker 4: They like to know it's like oh that well if you can take the distillate that you're taking and put this spin on it, right?
• 59:03
  Speaker 8: then, you become you know, because there's a lot of people that have that, just right yeah and it, but not putting this type of spin on it.
• 59:12
  Speaker 4: It's just what what this tastes like, this taste profile, and how you're utilizing it and doing, doing what you're doing with it, is quite nice, and two you also.
• 59:22
  Speaker 3: What I found out, too, is now the bourbon drinker of today wants to be more educated about what they're drinking, and if they can associate the flavor profile of a mash bill of what's in the bottle with same mash bill and associate it, but also, too, with what they're tasting, it helps them, give them a better understanding.
• 59:49
  Speaker 3: Oh, I like right yeah I don't like yeah, or if, if they had some thought in their mind that they didn't like it and I was like, oh my gosh, I'm looking at it and now this is what I'm drinking.
• 59:58
  Speaker 3: So it helps them associate that yeah.
• 1:00:02
  Speaker 5: This is really good.
• 1:00:03
  Speaker 6: You want a three?
• 1:00:04
  Speaker 6: Yeah, yeah, all right, so number three.
• 1:00:09
  Speaker 6: We knew Nash was talking and it was going to take a while.
• 1:00:15
  Speaker 6: Number three is this is only available in Kentucky.
• 1:00:17
  Speaker 6: Very limited release.
• 1:00:19
  Speaker 6: We actually made 30 barrels of this.
• 1:00:21
  Speaker 6: It's a one-task ride.
• 1:00:23
  Speaker 6: It went into the barrel just over seven years old, into the bottle just over seven years old.
• 1:00:29
  Speaker 6: It's 65% ride, 35% week.
• 1:00:33
  Speaker 6: So it's a pretty unique match build and it was a bit of a gamble for us but it fortunately worked and because it's been pretty popular, we only launched this a couple of weeks ago.
• 1:00:49
  Speaker 6: This one was so this is task three and this guy came in at 120.8.
• 1:00:57
  Speaker 6: That's 120 groups.
• 1:00:59
  Speaker 6: It does not hurt to go down to 120 groups.
• 1:01:01
  Speaker 6: This one, the best in class at the American Crafts Brewers Association in Denver about a month ago, scored 98 points and, as you can imagine that show, we were up against a very well-known household name.
• 1:01:19
  Speaker 3: That's fantastic.
• 1:01:20
  Speaker 3: Again a really subtle nose.
• 1:01:22
  Speaker 6: It's not something that stands you in the face and says wake up.
• 1:01:26
  Speaker 3: Man I'm like this, Drinks like a 100 proof, maybe Nowhere near 120, like you.
• 1:01:33
  Speaker 5: Of course that could be because you're getting drunk.
• 1:01:38
  Speaker 3: I'm leaving some in each one of mine.
• 1:01:39
  Speaker 3: Yeah, me too.
• 1:01:40
  Speaker 6: That's the yellow label.
• 1:01:41
  Speaker 6: Our five-week rye, one-cost rye, has a yellow label, green, and you can only buy that here.
• 1:01:47
  Speaker 6: It's only in Kentucky you can get it at, I think, the cabanas.
• 1:01:52
  Speaker 6: You're in big box.
• 1:01:53
  Speaker 6: We got it to the next level, some more.
• 1:02:03
  Speaker 6: I think I might have a bottle of that come on and of course you can buy it right here in the gift shop right up front too good thing here if you can buy, you can actually taste the different expressions and you taste barrel one, two, three, yeah, because that's, you know, that's something that we don't talk about enough yeah there's something unique about walking in and when you see, you know your price points are a little more on the.
• 1:02:24
  Speaker 5: They're not super premium, but you know they're not they're not a 40 bottle, they're not that's it so you know there's.
• 1:02:30
  Speaker 5: There's people that are getting into bourbon and they're like man, I can buy that bottle for $50 or I can buy you a bottle for $90.
• 1:02:36
  Speaker 5: Right, so, when you have the opportunity to really taste it, or maybe we can taste it for you and you can listen to the podcast.
• 1:02:45
  Speaker 4: Depends what they trust you with.
• 1:02:46
  Speaker 4: Do they make that decision these days?
• 1:02:48
  Speaker 4: I've asked them.
• 1:02:49
  Speaker 4: I checked.
• 1:02:49
  Speaker 4: They buy the bottle for $90 and they buy the bottle for $50.
• 1:02:53
  Speaker 5: That's kind of how it's been working.
• 1:02:56
  Speaker 5: Well it is, but I've got to tell you, when you start to get into the $100 or $200 bottle stage, I mean you start, I think, becoming a little more discerning.
• 1:03:05
  Speaker 5: And when you get into the $600 or $700, bottle stage.
• 1:03:07
  Speaker 4: You just wonder why the hell, you have to buy it.
• 1:03:08
  Speaker 4: Well, no, it's just like anything else.
• 1:03:10
  Speaker 4: When I first started I was discerning to get into the 70-80 bottle.
• 1:03:14
  Speaker 4: The first bottle of Booker's I ever bought was $89, and I was buying the bulk.
• 1:03:19
  Speaker 4: And then, after being in it, then you're in the $100 one and then all of a sudden you go to a bourbon festival, one of the bourbon festivals.
• 1:03:26
  Speaker 4: Now you're in the $200 ones.
• 1:03:28
  Speaker 5: It's just an evolving Just yesterday we bought a bottle for $300 so like I, said you can buy that bottle for $300 you should.
• 1:03:40
  Speaker 6: Well, it depends actually.
• 1:03:45
  Speaker 3: I just wanted to say if you get into the $600 and $700 bottle range, then you better be ready for a divorce or a big, long argument with your wife about why you spent so much on one bottle of liquor when you could have something just as good or better at such a better price point.
• 1:04:07
  Speaker 5: But if you put this in a wooden box I can sell it for $500.
• 1:04:09
  Speaker 3: There you go.
• 1:04:10
  Speaker 3: Well, it is out of the box.
• 1:04:12
  Speaker 3: There you go, that would give me something more to explain to my wife.
• 1:04:19
  Speaker 4: But look, honey, look at this box that I got you.
• 1:04:25
  Speaker 3: I get the liquor.
• 1:04:26
  Speaker 3: You get the wooden box you can put trinkets in.
• 1:04:29
  Speaker 4: That's never freaking.
• 1:04:30
  Speaker 4: Worked Every time I bring one home in a wooden box.
• 1:04:35
  Speaker 5: I'm like man, I'm just planning for your cremation.
• 1:04:36
  Speaker 5: You know what?
• 1:04:37
  Speaker 5: It really stops that conversation.
• 1:04:38
  Speaker 5: I don't know why, but it works every time.
• 1:04:41
  Speaker 5: So, tony, what?
• 1:04:42
  Speaker 4: do you think about this one?
• 1:04:42
  Speaker 4: No, this one is.
• 1:04:47
  Speaker 5: I like that.
• 1:04:49
  Speaker 4: You know, what.
• 1:04:49
  Speaker 5: I will say this sometimes um rye is in particular for me there's too much pepper.
• 1:04:56
  Speaker 5: Yeah, um, this, I mean, I know you said it's a rye when I was drinking it.
• 1:05:02
  Speaker 4: I'm like, damn, that's this, it's a bourbon bourbon man's rye, there's no doubt and then exactly the char.
• 1:05:09
  Speaker 4: I don't get a lot char, that little bit of char flavor on a lot of ryes.
• 1:05:13
  Speaker 4: I usually get the greener notes and this is bringing out the char.
• 1:05:18
  Speaker 4: So as far as a rye go, I enjoy it and like it.
• 1:05:24
  Speaker 4: Most ryes, you know certain types I just want to spit out.
• 1:05:29
  Speaker 5: So there's no desire to do that with this, and you can see him do that on some of the podcasts.
• 1:05:34
  Speaker 3: Well, this has got a sweet buttery mouthfeel to it and I mean I can still taste subtle flavors of the rye grains in there.
• 1:05:46
  Speaker 5: Yeah, but the wheat really mellows that spicy stuff yeah yeah, and that wheat is really mellows that spicy stuff.
• 1:05:50
  Speaker 3: Yeah, and that wheat is really mellowing it out.
• 1:05:53
  Speaker 5: The other thing is, if somebody's looking for something, to have a variety of something on their bar there's no rye out there that I think has this flavor.
• 1:06:01
  Speaker 3: I've never tasted a rye that tasted like this.
• 1:06:04
  Speaker 3: That's fantastic.
• 1:06:05
  Speaker 4: I think you've done a nice job with your brands.
• 1:06:08
  Speaker 3: You have a nice job with your brand.
• 1:06:09
  Speaker 4: Thank you you have different type things.
• 1:06:09
  Speaker 4: You have a nice selection.
• 1:06:12
  Speaker 4: A lot of people start off with just a couple or whatever.
• 1:06:16
  Speaker 4: You've got your singing.
• 1:06:18
  Speaker 4: You've got the ryes.
• 1:06:18
  Speaker 4: You've got the weeded rye.
• 1:06:20
  Speaker 4: I mean, how many people make a rye with just weeded?
• 1:06:23
  Speaker 4: I don't know.
• 1:06:25
  Speaker 6: Well, we don't know of any other ones, right?
• 1:06:26
  Speaker 6: So, yeah, go ahead.
• 1:06:29
  Speaker 6: Let's move on to number four.
• 1:06:30
  Speaker 6: Okay, so you guys were just talking about how you know the big heavy or the big earthy, spicy in-your-face rye.
• 1:06:38
  Speaker 6: This is number four.
• 1:06:40
  Speaker 6: So this is what we call our 10x10.
• 1:06:41
  Speaker 6: It's 100% rye, that's all it is.
• 1:06:47
  Speaker 5: So there's no barley to help the fermenting process.
• 1:06:49
  Speaker 5: It's 100% raw.
• 1:06:50
  Speaker 4: You're lying.
• 1:06:51
  Speaker 4: No, no way, yeah, yeah.
• 1:06:57
  Speaker 2: Sorry, he is script.
• 1:06:59
  Speaker 2: Yeah, yeah, I only say that because Wise guy.
• 1:07:04
  Speaker 4: No, that does not even.
• 1:07:05
  Speaker 4: That doesn't even taste like rye.
• 1:07:08
  Speaker 6: It's 123 proof.
• 1:07:10
  Speaker 4: No, it is not.
• 1:07:11
  Speaker 6: Yes, it is and it's straight out of he's lying on all.
• 1:07:16
  Speaker 4: No, it's 123 proof.
• 1:07:19
  Speaker 5: You can't trust in Australia.
• 1:07:20
  Speaker 3: I've got to see the bottle because you already told me it's right up on the front of the bottle.
• 1:07:25
  Speaker 3: It's 10-year 10-year-old 10-year, 100% raw, and it's a hundred and twenty two.
• 1:07:35
  Speaker 4: point three no working with a somebody just has to come here just to taste this, because there's there's because this tastes nothing like like a rye.
• 1:07:46
  Speaker 3: It doesn't taste like it's a Out there in the market.
• 1:07:54
  Speaker 6: You need to start bringing that around.
• 1:07:56
  Speaker 6: This has got an awesome story.
• 1:08:01
  Speaker 4: We didn't make this Did you say awesome, yeah, awesome, not awful.
• 1:08:07
  Speaker 6: We would at home say I've got a mint story for you.
• 1:08:10
  Speaker 6: Okay, I don't know why that happened.
• 1:08:12
  Speaker 4: That's way better.
• 1:08:13
  Speaker 4: There's no confusion on that, so this story is really mint.
• 1:08:16
  Speaker 6: I haven't said that since I was 19 or whatever.
• 1:08:19
  Speaker 1: That's a surgery.
• 1:08:20
  Speaker 1: Yeah right, that's exactly where it comes from.
• 1:08:22
  Speaker 6: So this guy, we didn't make this.
• 1:08:24
  Speaker 6: Obviously we weren't doing it over the list in 10 years.
• 1:08:28
  Speaker 6: So, this was made by a very well respected Kentucky distiller.
• 1:08:33
  Speaker 6: It's made out of Alberta, canada, and it was 100% rye, because they made it for export and it was on a ship as a 10 year old going to Russia.
• 1:08:46
  Speaker 6: The war started, the ship turned around and it sits in Cincinnati for like a few months.
• 1:08:53
  Speaker 6: My friend, very good friend, that works at this.
• 1:08:56
  Speaker 5: It's not really easy for a ship to get from Cincinnati to Russia.
• 1:08:59
  Speaker 7: I mean I was a Navy guy too, so I mean, you know, it's quite a way, it is quite a way.
• 1:09:03
  Speaker 5: There's a lot of stuff in the West.
• 1:09:05
  Speaker 5: There is.
• 1:09:06
  Speaker 6: New Orleans, but it did end up in Cincinnati and he said this is when we were starting up, like two years ago or two and a bit years ago.
• 1:09:14
  Speaker 6: And he called me up and he goes I know you're starting, I've got this 10 year old 100% rhyming.
• 1:09:18
  Speaker 6: I can do a good deal on it.
• 1:09:20
  Speaker 6: We can't sell it because it's not our.
• 1:09:21
  Speaker 6: We don.
• 1:09:29
  Speaker 6: I'm like I don't want your stupid wine Anyhow.
• 1:09:31
  Speaker 6: A few days later he brings it over with cigars and a few little sample bottles.
• 1:09:32
  Speaker 6: Oh, he's sucking you out and we're sitting out by the fire, I'm like this is freaking amazing.
• 1:09:36
  Speaker 6: And he goes well, I've got a deal for you, but you've got to take the whole lot, oh my God, Anyhow.
• 1:09:43
  Speaker 6: So we took a lean off the farm and we bought the whole lot.
• 1:09:47
  Speaker 6: And it's whiskey because it's so unique.
• 1:09:49
  Speaker 6: I think because it's so unique it's got us into some extraordinary cocktail bars and bourbon bars around the country that we would normally get into Because the mixologists love it, because it's so different yeah no doubt.
• 1:10:05
  Speaker 4: Like I said, what was my first?
• 1:10:07
  Speaker 4: The ride.
• 1:10:08
  Speaker 4: The ride, the ride.
• 1:10:10
  Speaker 5: The rye Don't be rye.
• 1:10:11
  Speaker 4: I thought the one before that was the bourbon man's rye, and even then there's some you can maybe appreciate this, but this rye is to rye like Johnny Walker Blue is to scotch, because in my opinion Johnny Walker Blue is so smooth, it's so silky, it doesn't even you drink it.
• 1:10:32
  Speaker 7: It doesn't taste like a scotch.
• 1:10:34
  Speaker 4: It doesn't even taste like a whiskey it's almost like its whole purpose is to be whiskey without being whiskey.
• 1:10:40
  Speaker 4: What whiskey isn't, and that is this to rye, because this is everything, even though it's 100% rye, it's everything that rye isn't to rye, I mean, and that's the uniqueness of what.
• 1:10:53
  Speaker 4: That's why you bought it.
• 1:10:54
  Speaker 4: That's a great story.
• 1:10:56
  Speaker 6: Well, my big thing, my claim to fame on that is nothing else is a weak tempted out of Vladimir Putin's grimy hand Hell.
• 1:11:05
  Speaker 4: Yeah, Well, in itself it's a feat.
• 1:11:08
  Speaker 5: The bourbon boys neither condone or endorse any political statements made during a podcast but you know, this has been a great product for us.
• 1:11:24
  Speaker 6: We we did like that we it's so unique, it is cool.
• 1:11:31
  Speaker 3: It is.
• 1:11:32
  Speaker 5: I will say I think it's weird to me because I don't always.
• 1:11:35
  Speaker 5: You know, when you drink 600 bourbons a year, you get a lot of flavor profiles and I'm kind of in Jeff's camp.
• 1:11:49
  Speaker 6: A lot of risers.
• 1:11:50
  Speaker 5: Yeah, that's not what I want out of what I want to sit down and have a nice, you know, relaxing evening.
• 1:11:55
  Speaker 5: This, this is not.
• 1:11:57
  Speaker 4: I mean if you told me, if you told me this was 100% right what you said, like getting it into the bars and the restaurants for making cocktails and yes, that's what like, like you could sip it, but it's almost like that's.
• 1:12:13
  Speaker 4: I'd rather drink the bourbons and sit on your porch and whatever, but that is so unique to what.
• 1:12:19
  Speaker 4: It changes your mind of what rye could be.
• 1:12:22
  Speaker 4: But also, I could just see it doing so much in a cocktail where the flavors of the cocktail are going to come through.
• 1:12:29
  Speaker 4: Doing so much in a cocktail, where the flavors of the cocktail are going to come through, but also that that just base Whiskey flavor comes through too.
• 1:12:42
  Speaker 6: So what we do with this here at the bar behind you, which you can see, is Emily our.
• 1:12:45
  Speaker 6: She's also a great pathologist and All she does with it's most torndown, old-fashioned you've ever seen.
• 1:12:51
  Speaker 6: She just puts a big slopp of this in your glass.
• 1:12:53
  Speaker 6: She gets a bar spoon, puts about half the thing or three-quarters of the thing of a bar spoon of our maple syrup, puts a couple of dashes of this awesome Portland Bitters Project bitters in it, gives it a stir and gives it to you and it doesn't leave any Like once you put maple syrup with actually this or a couple of the others you'll never use simple syrup or a sugar cube again.
• 1:13:16
  Speaker 1: Never.
• 1:13:17
  Speaker 6: You just want it.
• 1:13:18
  Speaker 6: What kind of cherries do you put in it?
• 1:13:20
  Speaker 6: Oh, we have the greatest cherries.
• 1:13:22
  Speaker 6: We use dirty Sioux bourbon cherries and for the longest time we couldn't get them anywhere, and so we bought a shit ton of them.
• 1:13:32
  Speaker 5: Is that a?
• 1:13:33
  Speaker 6: technical term shit ton is a distiller's term is that in the metric?
• 1:13:36
  Speaker 6: System yeah, okay not, not opposed to crap term, it's very similar to crack tonic tip, it's just a little, or just a little heavier, yeah, a little heavier.
• 1:13:49
  Speaker 6: Yeah, it's got more damage.
• 1:13:54
  Speaker 7: It's perfect.
• 1:13:55
  Speaker 3: I like it.
• 1:13:55
  Speaker 3: You got it yeah.
• 1:13:58
  Speaker 4: Yeah, so tell everybody exactly how does somebody?
• 1:14:02
  Speaker 5: look like a tour dealer.
• 1:14:04
  Speaker 5: Oh yeah, If they want to come in and you know, they got an SUV full of friends and they want to come by and do a tour.
• 1:14:11
  Speaker 5: I mean, how does one do that at Lawrenceburg?
• 1:14:13
  Speaker 6: It's really super, super easy.
• 1:14:15
  Speaker 6: You just go onto the website, which is just lawrenceburgbourboncom, and there's a little link that says book a tour.
• 1:14:22
  Speaker 6: You can book a tour that way.
• 1:14:24
  Speaker 6: But the other thing is you know we're not big enough or you know up ourselves enough to.
• 1:14:30
  Speaker 6: If someone walks in and wants to do a tasting, they can do a tasting, nice, and that might mean that they might have to sit in the, in the, in the IP room which is set up for the tour groups, or they'll sit out.
• 1:14:44
  Speaker 6: But yeah, but we will accommodate them, we'll we want everyone to try it.
• 1:14:48
  Speaker 5: I have to tell you, the special event space here is unique, and the places that we've gone to visit how does?
• 1:14:55
  Speaker 6: one book the event space if they're interested you can hit me up at greg at lawrenceburgbourboncom and that will come direct to me so I know you're technology challenged.
• 1:15:06
  Speaker 5: Do you actually read your email?
• 1:15:06
  Speaker 5: No, I know that is.
• 1:15:09
  Speaker 5: Someone will read it.
• 1:15:10
  Speaker 7: I know that it's the guy that tried to set this up Does your wife.
• 1:15:13
  Speaker 5: Does she read your email?
• 1:15:14
  Speaker 6: Yeah, Okay, yeah, okay.
• 1:15:16
  Speaker 6: Actually, the best one to send it to, because then it'll go straight to Katie, is distillery at Lawrenceburg.
• 1:15:21
  Speaker 6: We'll go to the box and if you've got any questions about booking anything, I will tell you.
• 1:15:34
  Speaker 5: I would not hesitate at all about booking a corporate event.
• 1:15:39
  Speaker 5: Being a corporate person, I would take this whole room.
• 1:15:43
  Speaker 6: It would be amazing, from the lips to God's ears, as they say yeah absolutely, but yeah, look, we lips to God's ears as they say yeah, absolutely.
• 1:15:49
  Speaker 6: But yeah, look, we're new.
• 1:15:50
  Speaker 6: No one knows where we are, no one really knows us.
• 1:15:52
  Speaker 6: So the more people we can get our whiskey in front of and get them to try it and come in and see our facility, the better, and that's why we'll bend over backwards to make sure everyone has a good time.
• 1:16:01
  Speaker 6: We'll bend over backwards to make sure they can get in and taste our whiskey.
• 1:16:05
  Speaker 6: We can.
• 1:16:11
  Speaker 6: We can ship to a bunch of states now, so it seems to be where everyone goes.
• 1:16:13
  Speaker 6: No, well, we can ship direct out of Kentucky to, I think, 9 states, 11 states, but then we're about to set up with a group called.
• 1:16:20
  Speaker 6: I think you can do so they're probably in your email.
• 1:16:25
  Speaker 6: I really don't know.
• 1:16:26
  Speaker 6: So we'll be able to ship all over the place.
• 1:16:28
  Speaker 6: But seriously, guys, we're super approachable.
• 1:16:30
  Speaker 6: There's no corporate thing here.
• 1:16:32
  Speaker 6: It's me or katie or emily or someone will get back to you.
• 1:16:36
  Speaker 6: If you don't send it to me, someone will get back to you.
• 1:16:38
  Speaker 6: Um, but yeah, just come and hang out, yeah that's the vibe, the vibe here.
• 1:16:45
  Speaker 4: Yeah, yeah, yeah, hanging out, yeah out.
• 1:16:48
  Speaker 5: Yeah, Cheers, oh man, I love you.
• 1:16:49
  Speaker 4: Thank you for it All right everybody wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 1:16:55
  Speaker 5: Make sure you check us out on Facebook, youtube, instagram and X Lawrenceburgbourboncom for all things.
• 1:17:00
  Speaker 4: Lawrenceburg Bourbon yeah and Katie Katie at Lawrenceburg.
• 1:17:04
  Speaker 7: Yeah, no, no, no, it's actually distillery, yeah, I get it, but yeah.
• 1:17:08
  Speaker 5: Yeah.
• 1:17:08
  Speaker 4: Yeah, they were able.
• 1:17:09
  Speaker 4: I think they were able to deduce that.
• 1:17:11
  Speaker 4: You know what I mean.
• 1:17:12
  Speaker 7: I don't know, yeah, I do.
• 1:17:14
  Speaker 7: You know honestly.
• 1:17:15
  Speaker 4: Lawrenceburgcom.
• 1:17:16
  Speaker 4: They know that you're a legit distillery and you've got to just check it out.
• 1:17:21
  Speaker 4: We usually got to tell you things like five times for you to remember, but I do know things, liz, I know things.
• 1:17:27
  Speaker 6: The other thing is we have no story.
• 1:17:29
  Speaker 6: So if there's on your Instagram, guys follow us on our Instagram.
• 1:17:32
  Speaker 6: It's just at Lawrenceburg Bourbon.
• 1:17:34
  Speaker 6: My personal one is at Wannabe Distiller and so you can find us there, and if you send us a message on Instagram, I will respond to it.
• 1:17:45
  Speaker 4: Oh, nice, okay, so there is his media of choice.
• 1:17:49
  Speaker 4: It's instagram.
• 1:17:50
  Speaker 4: So there you go.
• 1:17:50
  Speaker 4: So I always find someone has that anyway, thanks for joining us everybody.
• 1:17:55
  Speaker 4: I mean it's just been fantastic, and and we have uh, also we're on all the podcast formats we are, you can find us anywhere, yep.
• 1:18:05
  Speaker 5: And then we're like a bad penny we, we will turn up everywhere.
• 1:18:09
  Speaker 4: Make sure that good whiskey equals good friends good times.
• 1:18:16
  Speaker 4: Make sure you drink responsibly.
• 1:18:19
  Speaker 3: Don't drink and drive.
• 1:18:21
  Speaker 4: Go out and live your life dangerously Little Steve-O's going to take us out.
• 1:18:42
  Speaker 8: I like it.
• 1:18:43
  Speaker 8: Oh don't ask why.
• 1:18:46
  Speaker 8: Show me the way to the next whiskey bar.
• 1:18:51
  Speaker 8: Oh don't ask why.
• 1:18:54
  Speaker 8: Oh don't ask why, for if we don't find, we must die.