Latest / The Scotchy Bourbon Boys / Mastering the Art of Distilling with Alan Bishop: Unique Techniques, Barrel Conservation, and Paranormal Connections

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Mastering the Art of Distilling with Alan Bishop: Unique Techniques, Barrel Conservation, and Paranormal Connections · 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.
• 1:47
  Speaker 1: Whoa Alright, welcome back to another podcast of the Scotchy Bourbon boys.
• 3:05
  Speaker 1: Thank you, kenny Fuller, for the theme song.
• 3:09
  Speaker 1: We really appreciate it.
• 3:10
  Speaker 1: That was Luca Mariano Old Americana Band And we here tonight.
• 3:18
  Speaker 1: This is our first ever five guest podcast for Scotchy Bourbon boys And we have the alchemist Alan Bishop, the master distiller of the spirit of French lick.
• 3:30
  Speaker 1: Welcome, alan, to the podcast tonight.
• 3:34
  Speaker 4: Yeah, thanks for having me, As always we have Whiskey here also.
• 3:40
  Speaker 1: Thanks for coming in Whiskey.
• 3:42
  Speaker 2: Alright Whiskey.
• 3:44
  Speaker 1: No, nothing.
• 3:45
  Speaker 1: Just give the thumbs up.
• 3:47
  Speaker 1: That works really well on the audio podcast there.
• 3:51
  Speaker 4: I gotta say that I love that you've now mastered your podcast voice.
• 3:54
  Speaker 4: by the way, Who?
• 3:55
  Speaker 1: me.
• 3:55
  Speaker 1: Yes, yeah, i'm trying.
• 3:58
  Speaker 1: There's a whole thing.
• 4:00
  Speaker 1: Yeah, exactly.
• 4:01
  Speaker 1: And then also we have CT welcoming, And then also and I would just like to formally apologize to Alan for all that could happen during this podcast.
• 4:15
  Speaker 5: So, alan, I apologize.
• 4:17
  Speaker 5: Thank you for taking time out of your day to spend it with us.
• 4:22
  Speaker 1: No problem, no problem, let's go.
• 4:25
  Speaker 1: Anyway also Super Nash, Say nothing.
• 4:30
  Speaker 1: Super Nash, welcome in Yeah.
• 4:33
  Speaker 6: Super Nash, i know you're a little older, do you know?
• 4:39
  Speaker 2: what that actually means?
• 4:41
  Speaker 2: Absolutely not, but I went to the Alan Bishop experience one time.
• 4:46
  Speaker 4: You know people and you guys know this.
• 4:49
  Speaker 4: You've seen it happen Like I can't.
• 4:51
  Speaker 4: I started that as a joke, right?
• 4:53
  Speaker 4: Because the whole industry is a little bit pretentious And I thought, well, if I can get people to do the shocker in a photo, or I can do the shocker in a photo, then they're guilty alongside me, right, and so it sort of breaks them down.
• 5:04
  Speaker 4: But now it's become a thing, because I stopped doing it for a while and people will come by and they want to get a picture, and nine times out of 10, they'll be like, well, we gotta do one of the shocker.
• 5:12
  Speaker 4: Oh yeah, it's become a thing.
• 5:16
  Speaker 4: Whether you know, i may not want it to be a thing still in 20 years, but I think it's.
• 5:20
  Speaker 4: It's stuck.
• 5:21
  Speaker 1: Well, think, how fucked up Me and.
• 5:24
  Speaker 1: Roxy were doing.
• 5:25
  Speaker 1: We were doing the shocker, but we were doing W for whiskey.
• 5:29
  Speaker 1: I told you that And you're just going.
• 5:33
  Speaker 1: Man, they don't know.
• 5:36
  Speaker 4: They have no idea.
• 5:36
  Speaker 4: I'm not going to inform them and ruin it for everyone.
• 5:42
  Speaker 6: When you, when you got to explain it to your grandmother, I think you'll, you'll, your attitude towards that will change.
• 5:48
  Speaker 4: Oh no, i'd still explain it to her.
• 5:49
  Speaker 4: She'd be all right.
• 5:50
  Speaker 4: She'd be mad for a minute.
• 5:52
  Speaker 1: But, oh, my favorite was we went to John and Sherry Spicers.
• 5:56
  Speaker 1: They have the big house in Bardstown Okay, it's, it's, they're like next door neighbors to the beam, the Fred and Freddie, you know no And I went in there and John has this huge collection.
• 6:12
  Speaker 1: Basically, instead of a book library, he turned this, this old period house where they have this giant library.
• 6:19
  Speaker 1: He just puts bourbon in it, he brings it from and they're from Ohio And I'm having this conversation with Sherry And she's just like I really love this stuff, but you got to stop doing the shocker.
• 6:30
  Speaker 1: No, i'm like thinking to myself well, okay, but you know I'm saying one thing and another, like there's no way I'm stopping.
• 6:40
  Speaker 4: Well, you know, there's a, there's a whole thing here that I'll just I'll just say because I don't think anybody else normally does.
• 6:48
  Speaker 4: My soundboard messed up there for a minute.
• 6:49
  Speaker 4: Sorry about that, i don't know what was up with that.
• 6:50
  Speaker 4: Anyways, you know, are you really going to be in an industry related to adult beverages and be offended by the shocker?
• 7:00
  Speaker 4: Are you really, are you going to be the same dude who, like, used to send me messages like I love distiller stock, but could you please stop using foul language?
• 7:10
  Speaker 4: I try to listen to it while I'm taking my kids to school in the morning.
• 7:13
  Speaker 4: You be a better parents And then we'll have that conversation.
• 7:17
  Speaker 1: Yeah, exactly.
• 7:18
  Speaker 1: Why are your kids listening to a whiskey podcast?
• 7:21
  Speaker 1: It's like.
• 7:22
  Speaker 1: Can you stop taking treating, taking your five year old to school while they're listening about what you're drinking?
• 7:28
  Speaker 1: Yeah.
• 7:30
  Speaker 4: Yeah, Like I said before you started the podcast, come down here and wallow in the mud with me.
• 7:34
  Speaker 5: Can you imagine how that conversation goes when little Johnny gets to school and says hey, teacher, what's up?
• 7:41
  Speaker 1: Oh, i had one guy.
• 7:43
  Speaker 1: one guy, his seven year old daughter was going to school, oh, and basically she was talking about barrel picks.
• 7:51
  Speaker 1: She knew what a barrel pick in is.
• 7:58
  Speaker 1: She actually explained to one of her friends what a single barrel was in the car.
• 8:02
  Speaker 1: She's like oh, a single barrel is when you go to a distillery and you pick your own barrel And it's just like.
• 8:08
  Speaker 1: she's just like what?
• 8:11
  Speaker 4: My daughter obviously knows all of all of those things, but she knows not to discuss them in school, like you know, unless somebody asks like, hey, what does your dad do for a living?
• 8:19
  Speaker 4: Then she can mention that, right, and then she also, she also, you know she's, she's immersed in it, she's around it all the time.
• 8:25
  Speaker 4: So she also knows I do like essential essential oil distillation and all that kind of stuff too.
• 8:29
  Speaker 4: So you know she can, she can touch base on all that stuff at school and stay, stay within the scientific realms.
• 8:34
  Speaker 4: And Kim just said you have to warn the teachers.
• 8:41
  Speaker 5: Yeah, if they have career day and you get to go do career day with your daughter, i would like to come, because that would be so freaking badass.
• 8:50
  Speaker 4: If they have career day in elementary school and somehow I'm on the short list of people that's going to be okay to get in, yeah, yeah, i want to tell you this something that I'm very passionate about, though, honestly And I know you have to keep that separation between kids and alcohol and everything but why?
• 9:13
  Speaker 4: So?
• 9:13
  Speaker 4: what?
• 9:14
  Speaker 4: this annoys me about the state of Indiana, and I've sort of worked my way into making this happen.
• 9:17
  Speaker 4: I think, by the way, guys, on accident, the state's going to have to face this at some point.
• 9:21
  Speaker 4: So can't have kids come on a distillery tour in the state of Indiana, right, okay, even if you're not going to serve alcohol.
• 9:29
  Speaker 4: So, for example, my high school chemistry teacher, who I love to death, kevin Keltner, he's awesome.
• 9:35
  Speaker 4: He's been in the distillery many times.
• 9:36
  Speaker 4: He'd love to bring kids through there.
• 9:38
  Speaker 4: So how are you going to encourage kids to find real jobs in agriculture or chemistry?
• 9:44
  Speaker 4: The only thing we really manufacture in the United States anymore, short of medicine, is alcohol.
• 9:49
  Speaker 4: What else do we really?
• 9:50
  Speaker 4: what else do we really manufacture on any large scale that uses those particular sciences and can provide job basis?
• 9:58
  Speaker 4: So I weaseled my way into making this happen in the state of Indiana, and I'm probably going to get in trouble for saying this, but I'm going to say it anyways, because it needs to happen.
• 10:06
  Speaker 4: The state of Indiana is going to have to acknowledge that this is a thing that now has to happen because we're doing the Daisy Springville Distillery Project at Springville State Park, which is an operating distillery in a historic village, meaning that you're going to have to let kids in through that distillery.
• 10:21
  Speaker 4: They're not just going to make an exception for that.
• 10:24
  Speaker 4: There's no way that that's going to be the case.
• 10:27
  Speaker 4: So, again, let's open the door to that, you know, so that at least if there's a field trip or something, so they can learn the chemistry behind those things, that's a completely safe aspect of it, in my opinion.
• 10:37
  Speaker 2: Well, not only that, but we're talking history.
• 10:40
  Speaker 2: I mean there's a world of history out there at, not alone, but along chemistry too, Yeah.
• 10:48
  Speaker 2: So I mean there's a lot of education there to be had by the kids.
• 10:54
  Speaker 5: The history of where the industry has came since the late 1800s, late 90s, whatever you know is so interesting for me.
• 11:04
  Speaker 5: It's like I wish I had learned more about it because it relates to so many things.
• 11:08
  Speaker 5: Like you know, in school you learned about Al Capung but you didn't learn really what he was involved in and what degree, because they didn't want to talk about it.
• 11:18
  Speaker 2: And there's a lot of gangster and you learned all the bad stuff about it.
• 11:24
  Speaker 2: But I mean, you didn't learn all this good stuff And you know in the history of the people that were behind all this the temperature so interesting.
• 11:33
  Speaker 4: Well, in Indiana, for example and I presume it's like this in other states probably but in Indiana you get six weeks of Indiana history when you're in middle school And that's all the Indiana history you get right, and so you learn about, you know, the Hatteries and the Tanneries and the Mills and the churches and the founders.
• 11:51
  Speaker 4: Now, where in that conversation is distilling included?
• 11:54
  Speaker 4: and particularly here in Southern Indiana?
• 11:55
  Speaker 4: uh, that was three quarters of the economy, if not more the mill.
• 12:00
  Speaker 4: They put all the emphasis on the mills, and it's such a stupid thing too, because the excuse always is well, the settlers needed the mills to grind the grain.
• 12:09
  Speaker 4: Guys, uh, they could grind their own grains.
• 12:12
  Speaker 4: Making stump mills was not hard.
• 12:14
  Speaker 4: They had the ability to grind their own grains.
• 12:15
  Speaker 4: They didn't need all that grain And there was no money.
• 12:18
  Speaker 4: The only way to bring in money was to turn that excess grain into whiskey or your excess apple and the brandy.
• 12:23
  Speaker 4: Send that down south to a place where there was a decent market, where there was actual money, get actual money and bring it back into the community from those places for those products, and that's how the community's all got started.
• 12:34
  Speaker 4: And because of that, uh, so Southern Indiana and Ohio both suffer, uh, with this whole.
• 12:39
  Speaker 4: You know, kentucky getting all the credit for bourbon, kentucky getting all the credit for whiskey.
• 12:43
  Speaker 4: Um, they both suffer because they don't.
• 12:46
  Speaker 4: They don't realize how much that was exported from here to and actually had to cross into Kentucky to go further down the Ohio river, cause otherwise, if you're on the north side of the bank and you try to launch, if you're anywhere east of New Albany and Indiana, if you don't get off the river at that time, before you got to the falls, ohio, and crossover into Kentucky, you'd lose everything you had.
• 13:04
  Speaker 4: So you had to go, get back on the Kentucky bank and go to the South side, south of shipping port, and get back on the Ohio.
• 13:10
  Speaker 4: So, um, that's a story that's not told, and so an example that would be in uh 18, 18, this is, you know, literally two years after Indiana becomes a state the little big town of Salem, indiana, just north of here, shipped out 200 barrels of whiskey just from town alone in 1880.
• 13:27
  Speaker 4: So that's, that's a pretty substantial investment for what was a tiny little speck on the map.
• 13:35
  Speaker 2: Absolutely.
• 13:36
  Speaker 2: And uh, i mean just one thing uh, let's, uh, we've got a couple uh watchers here on Facebook.
• 13:43
  Speaker 2: One of them that has to be Bo Cumberland.
• 13:46
  Speaker 2: What's?
• 13:47
  Speaker 2: up.
• 13:47
  Speaker 2: What's up?
• 13:48
  Speaker 2: What's up?
• 13:49
  Speaker 2: And another thing is, uh, uh, one of the things he was talking about.
• 13:54
  Speaker 2: Unless you teach them, the shocker is one of his comments.
• 13:59
  Speaker 4: I will, uh usually try to moderate my bullshit around children right To some degree.
• 14:07
  Speaker 4: now, not not, uh, not always in all circumstances, but usually I'll moderate my behavior around children.
• 14:14
  Speaker 4: So I would be very well behaved on a school field trip because I'd be looking at it and being like, uh, you know what I'm?
• 14:21
  Speaker 4: I'm, i'm going to be getting older in the next 10, 15 years here and I'm going to need fucking help.
• 14:25
  Speaker 4: So let's encourage these kids to get into this when they get a little older, so I can hire them 100.
• 14:32
  Speaker 2: Another thing I wanted to bring up too is uh, that's a another cool thing that you do about all your late, a lot of your labels and all is.
• 14:42
  Speaker 2: You bring up a lot of the history, the Indiana history, on your labels of your bourbons and rise of individuals that were in the Indiana that had parts to do with the whiskey and bourbon industry And that is really cool thing.
• 15:03
  Speaker 4: Or even people that weren't related but didn't get their story told, and there's so many more that I, i, i I'll let me put it to you this way with the characters I have never, I've never played my best cards shorter.
• 15:15
  Speaker 4: Maybe Maddie Gladden, that one, that one was up there, but um yeah you know, uh, i'll give you another example, and I've not used it for a name yet, but I will at some point.
• 15:23
  Speaker 4: Um, uh, the gentleman who really helped turn the tide on the civil war towards the north.
• 15:29
  Speaker 4: His name was Thomas Rodman and he was from here in Washington County, indiana, and he's the one that created the Rodman cannon here in Washington County, indiana, and that's a story that needs to be told as well.
• 15:40
  Speaker 1: So so that that is a.
• 15:41
  Speaker 1: you just launched a new brand, But that's the stuff that you talk about.
• 15:47
  Speaker 5: That should be taught in school.
• 15:48
  Speaker 5: That would be interesting and fun for kids to learn about.
• 15:52
  Speaker 5: That they'd actually maybe serve a purpose instead of just telling them the same old crap that they do.
• 15:59
  Speaker 4: There's a little.
• 15:59
  Speaker 4: there's a little chaos Grymon in there too And I.
• 16:02
  Speaker 4: I'll let him explain that real quick.
• 16:03
  Speaker 4: So we don't have any Rodman cannons in Washington County, Indiana, but in Orange County, where French lick is the two cannons in front of the courthouse, or Rodman cannons.
• 16:11
  Speaker 4: So Jeremy Elliott, who's the Washington County historian, and myself we've made the joke that there, that there needs to be a midnight raid, Uh, and we need to get those cannons back into Washington County, where they belong.
• 16:23
  Speaker 1: So can I go with you, please, sure, because there's a lot of whiskey involved in that one right, absolutely.
• 16:29
  Speaker 1: So we were talking about the labels.
• 16:31
  Speaker 1: I have a question.
• 16:32
  Speaker 1: I'm going to be.
• 16:33
  Speaker 1: I'm going to be completely honest.
• 16:34
  Speaker 1: What the I understand, but what happened to that label?
• 16:38
  Speaker 1: Explain that label.
• 16:41
  Speaker 1: I can't.
• 16:42
  Speaker 1: I got all these labels and then that label and I'm I don't know, but you tell me.
• 16:50
  Speaker 1: I mean I can't even.
• 16:52
  Speaker 1: I love this.
• 16:53
  Speaker 1: I mean this is the first barrel my whiskey thief right back there ever went in And it's fantastic because right here I feel like the labels kind of coming through.
• 17:04
  Speaker 1: But then explain that because it's not anything, it's completely different.
• 17:10
  Speaker 4: Yeah, so on the original barrel which actually have out here in the yard I had done, i'd done kind of a little crayon drawing of a bonfire and apple right, very, very you know black background, just you know crayola crayon can adult art right.
• 17:28
  Speaker 4: We have pictures of it.
• 17:29
  Speaker 4: Yeah, Yeah, And that was kind of the concept that I, that I had for it originally, And and so the and it was done on palindrome day as well.
• 17:38
  Speaker 4: So was that two, 22, 22 or whatever it was?
• 17:41
  Speaker 1: what is palindrome day?
• 17:44
  Speaker 4: So it's stupid.
• 17:44
  Speaker 4: So it's palindrome day is something that reads the same forward as it does backwards.
• 17:50
  Speaker 4: So a date that reads the same forward is backwards.
• 17:51
  Speaker 1: So 2222, 222, right, it was all two.
• 17:55
  Speaker 1: So that's a palindrome.
• 17:56
  Speaker 1: It's one way, okay.
• 17:58
  Speaker 1: So yeah, it's forwards, and backwards.
• 18:00
  Speaker 1: So it's like that is a palindrome.
• 18:02
  Speaker 1: Look at the education we're giving kids.
• 18:05
  Speaker 1: I mean this is amazing.
• 18:08
  Speaker 1: Oh my God, that's just so not there, Right.
• 18:11
  Speaker 1: I never knew that I did not know that a palindrome was there.
• 18:14
  Speaker 4: I had no idea.
• 18:16
  Speaker 5: Did you know?
• 18:16
  Speaker 1: that whiskey.
• 18:18
  Speaker 4: So if you look at where it says palindrome on the top that's what Brooklyn did there is she.
• 18:22
  Speaker 4: She designed that in such a way that it would read the same either direction.
• 18:27
  Speaker 4: Right Now it's a little, it's a little up for interpretation, but the idea is that it would be palindrome, either direction.
• 18:33
  Speaker 5: Okay, so you flip the bottle over it does read the same.
• 18:43
  Speaker 2: Oh really, that is awesome.
• 18:45
  Speaker 2: Yeah, that's how dumb I was.
• 18:48
  Speaker 1: Okay so that I like the label more, but at the same time, what means you?
• 18:53
  Speaker 2: explain to.
• 18:53
  Speaker 2: I can see.
• 18:54
  Speaker 2: I can see the fire and all that and the moon and it looks like.
• 18:58
  Speaker 2: Is that like a black crew or something?
• 19:01
  Speaker 6: to errors on the same one, or is one of those an old one?
• 19:05
  Speaker 4: They're both the same.
• 19:06
  Speaker 4: I'd have to look at and see what the.
• 19:09
  Speaker 4: I can't remember what is on that label exactly, Cause I don't think it's Mordor.
• 19:13
  Speaker 4: Right Could be.
• 19:15
  Speaker 4: could be Huguen or Moonen.
• 19:16
  Speaker 4: You know one of those things.
• 19:19
  Speaker 4: I don't.
• 19:22
  Speaker 4: I don't keep a bottle of that here at the house because that bottle will get me in trouble.
• 19:25
  Speaker 4: I fucking love that brandy.
• 19:28
  Speaker 2: I mean, I mean I do taste it and we can't wait for Sherry to taste it.
• 19:36
  Speaker 2: She's gonna, matter of fact, I don't think I'm gonna let her taste it, because she'll fucking take it.
• 19:43
  Speaker 5: My shields for my protection?
• 19:45
  Speaker 4: Yes, That, the whiskey which, and the right way, and the fascination street, those four like the closest that I've ever gotten to like.
• 19:56
  Speaker 4: If I own my own thing, this is what I would be doing.
• 19:59
  Speaker 4: Those are the four that come the closest to being and they're the foremost off kilter products we have.
• 20:04
  Speaker 4: I mean whiskey, which is way out in left field for most people.
• 20:07
  Speaker 4: Howland Rome is one of those.
• 20:09
  Speaker 4: Like I don't know how nobody's gotten there before.
• 20:11
  Speaker 4: Like nobody thought to themselves.
• 20:13
  Speaker 4: Like you know, it'd be really good to smoke fucking apple brandy.
• 20:15
  Speaker 4: Like it doesn't seem that hard of a stretch or that big of a stretch to do a smoked apple brandy Fascination street.
• 20:21
  Speaker 4: You know, i don't know why more people aren't putting absinthe into a new oak barrel Why would you not?
• 20:26
  Speaker 4: And then have that as almost like a digest thief or an aperitif.
• 20:30
  Speaker 4: You know, at a lower proof that you can actually drink like a whiskey, and the right way, you know.
• 20:34
  Speaker 4: Of course peerless does a absent barrel, aged rye as well, but we do it better.
• 20:39
  Speaker 4: That's why we call it the right way.
• 20:40
  Speaker 4: So they know that joke.
• 20:44
  Speaker 4: They're very well aware of it because the barrels they use are copper and King's absent barrels And of course that was my project.
• 20:49
  Speaker 4: Oh, that was Yes.
• 20:51
  Speaker 1: I still that it's like I had it.
• 20:53
  Speaker 1: It's so cool when you told me that you did the absent there, because I was so into absent at the time.
• 20:59
  Speaker 1: And then I then copper and Kings was distributed in Ohio and I bought a bottle and it was.
• 21:05
  Speaker 1: It wasn't like anything that I ever tasted, but it really was good.
• 21:11
  Speaker 4: That's a that right way label right there.
• 21:14
  Speaker 4: That's my favorite label that we've ever done because the whole idea behind that was like I went to Julie and I was like I want to do like a David Lynch, like movie poster for label.
• 21:26
  Speaker 1: Right Yeah that is so cool.
• 21:28
  Speaker 2: I love.
• 21:29
  Speaker 1: I love the label, but where this label kind of goes into everything else, right, where this label is So is this product.
• 21:38
  Speaker 1: Do you agree with it?
• 21:39
  Speaker 1: It's so far out there It should have its own separate, like completely separated from anything else, that's kind of what you're doing And you're going to see some more of those two.
• 21:51
  Speaker 4: So, like there's a soda course for me, it's.
• 21:55
  Speaker 4: You know that that particular label, now the artwork, is not the same artwork that I used on the barrel but it's similar.
• 22:00
  Speaker 4: But there's some some alchemical stuff going on there.
• 22:03
  Speaker 4: There's another thing coming out that is the Kataba brandy four year old bottled on Kataba brandy, and so it's going to have a representation of Dionysus as the green man, very kind of gothic inspired artwork going on that one.
• 22:20
  Speaker 4: So yeah, i think that they make sense for what they are.
• 22:23
  Speaker 4: They're just so they're off kilter enough from everything else.
• 22:26
  Speaker 4: Like you almost have to make them to where they look like what the fuck is that over there in the corner in the tasting room?
• 22:32
  Speaker 4: You know what I mean?
• 22:33
  Speaker 4: Yeah, it has to.
• 22:35
  Speaker 4: It has to stand out a little bit.
• 22:36
  Speaker 5: So I think I said that.
• 22:38
  Speaker 1: So you know the barrel Chris likes we won't mention that one, but the barrel CT likes that he can't stay away from.
• 22:46
  Speaker 1: I'm bringing it up.
• 22:48
  Speaker 1: I would love to work with you on the label for that.
• 22:51
  Speaker 1: Do you have a label for it yet?
• 22:54
  Speaker 4: No, we don't.
• 22:54
  Speaker 4: And honestly, Man, I'm like I keep thinking about putting that barrel out And I don't mind to tell people what it is.
• 23:02
  Speaker 4: It's a.
• 23:03
  Speaker 4: It's a leasing Claire.
• 23:04
  Speaker 4: It was four years old that we pulled down and we put into a used espadine Mascale barrel.
• 23:10
  Speaker 4: As a matter of fact, we got into it the other day and I am debating whether, whether or not some debating whether or not that thing gets bottled, or is that thing just there is like when you have special guests in the distillery right.
• 23:23
  Speaker 1: And then you just see CT.
• 23:25
  Speaker 1: wants to be a special guest weekly.
• 23:30
  Speaker 5: I would like to be the special janitor that gets to have my own drill.
• 23:35
  Speaker 4: It's got so many holes in it at this point No.
• 23:37
  Speaker 5: Oh my.
• 23:37
  Speaker 5: Don't worry about my barrel.
• 23:42
  Speaker 4: We will make sure that you get some of it.
• 23:44
  Speaker 4: I promise you, buddy, i promise you, it's so fucking good That's the.
• 23:47
  Speaker 4: Thing.
• 23:48
  Speaker 4: Oh yeah, the problem is like the Mascale barrels.
• 23:51
  Speaker 4: both the Mascale barrels that we had were good and they one of them One of them, quote unquote accidentally got sold to New York.
• 23:57
  Speaker 4: It was a matter of glad and I wish we'd kept it because it was good to.
• 23:59
  Speaker 4: But you know that barrel of lead when I remember.
• 24:04
  Speaker 1: Accidentally sold to New York.
• 24:07
  Speaker 1: How the fuck does that?
• 24:10
  Speaker 4: happen Somehow.
• 24:11
  Speaker 1: Even though it can refuse.
• 24:14
  Speaker 4: Somehow, somehow somebody put the wrong sample for barrel samples And to the box And so that got offered to them When it probably shouldn't have.
• 24:28
  Speaker 4: So I don't know where it landed at.
• 24:31
  Speaker 4: I would.
• 24:31
  Speaker 4: This is sort of the same sort of thing with the video I just recently did with dad about the stupid mic drop release.
• 24:37
  Speaker 4: I don't know where that those bottles ended up at, but I'd love to fucking have one of those bottles because I don't know where they're at.
• 24:41
  Speaker 4: But yeah, and it's a shame that it didn't get its own like special release label and all that stuff.
• 24:48
  Speaker 4: Like I think that both those barrels went on as many glad Yep.
• 24:52
  Speaker 4: When I was mad at glad with a sticker.
• 24:53
  Speaker 4: You know that would say finished and mezcal or whatever.
• 24:58
  Speaker 5: So I think if you guys do a label, even if it doesn't get bottled, if it's just like a special shirt that in that's on the barrel needs to be made, into which you'll like this, into like a superhero, like a cop, like man, or That needs to be the logo that goes on a shirt that's on the barrel, it's like that special barrel Nice.
• 25:23
  Speaker 1: I'll take your Batman logo and turn the M and then just use your T shirt And I'll illustrate it like Batman logo because it's.
• 25:32
  Speaker 1: I mean, honestly, he's done.
• 25:33
  Speaker 1: I don't like mezcal.
• 25:35
  Speaker 1: I he keeps shoving mezcal down my throat and I'm still.
• 25:41
  Speaker 1: I'm not a fan of tequila, but that barrel is amazing.
• 25:44
  Speaker 1: Yeah you take your bottle.
• 25:48
  Speaker 6: Hey, I can tell you based on the video exchange between Alan and and tiny.
• 25:53
  Speaker 6: I think you ought to take the M and turn it into like a Luca Libre character And you guys can just go full on Mexican wrestler there, And and I think that would be perfect.
• 26:07
  Speaker 6: I'm sure that's what's in the closet behind Alan.
• 26:09
  Speaker 6: You say that is full of Luca Libre costume.
• 26:14
  Speaker 4: Actually, the Duffy Wode jacket is in here somewhere The dusty road, i don't know where, but it's in here.
• 26:20
  Speaker 4: So, yes, maybe we call it Duffy Wodes.
• 26:24
  Speaker 4: Yeah, i think we get sued over that one.
• 26:26
  Speaker 1: You know what I'm waiting for is you just to get a little bit older, so that you don't take my ass so bad.
• 26:34
  Speaker 4: I am not kicking anyone's ass.
• 26:36
  Speaker 4: All I'm doing is getting fatter and lazier.
• 26:39
  Speaker 4: That's all that's happening at this point.
• 26:41
  Speaker 4: Just just, you know, just watching, i don't know.
• 26:46
  Speaker 4: You know I think, like I think about it, i'm like one thing has got to happen.
• 26:49
  Speaker 4: I'm going to quit smoking.
• 26:50
  Speaker 4: I don't know when I'm going to.
• 26:52
  Speaker 4: I'm not going to use anything to it.
• 26:53
  Speaker 4: I'm going to go cold turkey and I'm going to be a bitch for about two weeks.
• 26:56
  Speaker 6: Not tonight, but I keep.
• 26:58
  Speaker 4: I keep thinking like, oh, i'm going to be there.
• 26:59
  Speaker 4: I keep thinking, oh, like I'm going to, i'm going to get in shape, i'm going to go run like a bicycle.
• 27:06
  Speaker 4: I bought a bicycle two years ago.
• 27:08
  Speaker 4: It's got guys twice And I put that motherfucker back up and have it touched it since then.
• 27:13
  Speaker 1: Hey Alan, it's elliptical.
• 27:15
  Speaker 1: Get an elliptical.
• 27:16
  Speaker 1: It'll do 20 minutes and do some push-ups and sit-ups.
• 27:19
  Speaker 1: It does wonders A little.
• 27:22
  Speaker 1: don't have to go out on a bike.
• 27:24
  Speaker 5: It is.
• 27:24
  Speaker 5: It's not an elliptical.
• 27:25
  Speaker 5: I'm just going to tell you.
• 27:27
  Speaker 5: It's a personal trainer and her name is Bambi.
• 27:30
  Speaker 5: That will get you motivated.
• 27:33
  Speaker 1: Oh, no, no, no, no, her name is Hannah.
• 27:37
  Speaker 5: You will be a fucking ripped machine By the time we see you next.
• 27:42
  Speaker 5: I mean.
• 27:42
  Speaker 4: I love Jeff Muller, but I'm going to say this I'm not taking advice from a dude wearing death leopard pants.
• 27:48
  Speaker 1: Okay, Well, i love you buddy, I love you man.
• 27:57
  Speaker 1: Yes, hey whiskey.
• 28:01
  Speaker 6: He's right up here.
• 28:03
  Speaker 1: It's like between the two of you.
• 28:04
  Speaker 1: you could just double team me.
• 28:06
  Speaker 1: That would.
• 28:06
  Speaker 1: Oh wait, that would be the tag team.
• 28:10
  Speaker 4: Yeah, something that one should never say to another dude.
• 28:14
  Speaker 6: You guys want to double team me?
• 28:16
  Speaker 6: Come on right, Right.
• 28:19
  Speaker 4: Look at my cool pants, guys.
• 28:21
  Speaker 2: He just said that on a podcast.
• 28:23
  Speaker 6: They make my ass look so good.
• 28:24
  Speaker 6: Yeah, we'll just high five over the top.
• 28:28
  Speaker 4: Oh, yeah, and so solid We saw it This one time.
• 28:35
  Speaker 2: Oh, can I use.
• 28:38
  Speaker 6: And you don't even need me here, you do it yourself.
• 28:41
  Speaker 1: Oh, it's just like it just puts ha ha, ha, ha ha.
• 28:46
  Speaker 1: Explanation.
• 28:48
  Speaker 2: Oh my gosh, I'm going to take, i'm going to take this and I'm going to cut that part out, and this is going to be such a killer reel.
• 28:57
  Speaker 4: It's going to be great.
• 28:58
  Speaker 4: It's going to be great.
• 29:00
  Speaker 4: Yeah, yeah, man, i should have brought.
• 29:03
  Speaker 4: Thank you.
• 29:04
  Speaker 2: Thank you, Jeff.
• 29:05
  Speaker 4: I should have brought a, should have brought a list with me from work, because I can't even remember We've, we've bottled so many things that I should be telling you guys about that are coming out, and there's just, there's so fucking many of them that I don't but you keep a notebook right I'd.
• 29:19
  Speaker 4: Yeah, i keep track of all that shit And we taste, you know, it's especially with Justin, bringing Justin in because we're training him.
• 29:25
  Speaker 4: Oh, i will tell you what I'm very excited about.
• 29:28
  Speaker 4: So you guys remember we did the the old Tom Jinn several years ago and did very well with that And won multiple competitions with it and whatever We we laid down a barrel of that And we just bottled it And it's I can't remember.
• 29:45
  Speaker 4: Yeah, we did it as bottled in bond, five year old, bottled in bond, jen.
• 29:49
  Speaker 4: So It's fucking amazing.
• 29:53
  Speaker 5: So, looking for a thing like people that don't know you, Alan, and don't know spirit, the spirit of French, like if they haven't had a bottle or they don't have.
• 30:03
  Speaker 5: you know, you guys do.
• 30:06
  Speaker 5: you do a lot of different things Like this is not like a typical distillery that's just laying down the same three or four mash bills, the same three or four barrels.
• 30:14
  Speaker 5: You guys do a lot of unique expressions and you personally are the one doing that, But I think that's like this bottle.
• 30:24
  Speaker 5: Every time I give this to anybody and half of it's gone and it's not me drinking it And people are blown away.
• 30:31
  Speaker 5: They're like how the hell did he get it to taste like Cocoa?
• 30:35
  Speaker 5: Christie's.
• 30:36
  Speaker 4: Right, right, that was that you know, and I've been there long enough now I can say I think I can say this out loud and not face the repercussions of it.
• 30:43
  Speaker 4: But part of that is because I honestly treated spirits of French lick a little bit like my playground when I got there, right, i use it as an opportunity to fucking learn and take things to whatever my next level was, and I knew that.
• 30:59
  Speaker 4: You know, there were certain things that we were going to do, like the lease and Claire was definitely always going to be a thing that was going to happen.
• 31:05
  Speaker 4: You know, a high ride bourbon was always going to be a thing that was going to happen.
• 31:08
  Speaker 4: The George Washington Mash Bill for the Solomon Scott was always going to happen.
• 31:11
  Speaker 1: But a lot of that other stuff was literally just wait, wait, wait What did you say about George Washington that Mash Bill Solomon Scott is the same Mash Bill they run at?
• 31:21
  Speaker 4: Yeah, i'm not learning.
• 31:22
  Speaker 4: Yeah, The only, the only difference is that we do victory malt instead of distillers malt.
• 31:26
  Speaker 4: So, okay, so.
• 31:28
  Speaker 1: Okay, explain victory malt to distillers malt.
• 31:32
  Speaker 4: So distillers malt is fantastic for enzymes, so breaking down starch and the sugar and then complex sugars into less complex sugars.
• 31:41
  Speaker 4: But distillers malt itself really doesn't have much flavor to it.
• 31:46
  Speaker 4: It's pretty, it's pretty neutral, it's very high protein, very high enzyme content, but very little flavor.
• 31:54
  Speaker 4: So we play around a lot with brewers malts And this is part of what I was just talking about is playing with these different things to see how they work.
• 32:01
  Speaker 4: So victory malt is kind of this very lightly roasted malts.
• 32:05
  Speaker 4: It's very similar to what they call Munich malts but it brings out some of those roasted notes.
• 32:10
  Speaker 4: It also has kind of like a flaked biscuit sort of character to it And I think works really well with rye in particular.
• 32:17
  Speaker 4: You get a little contrast there.
• 32:18
  Speaker 4: So that's why we won't victory malt with that.
• 32:21
  Speaker 4: Just like in the, in the Lee and the Dalton, they both have caramel malt in them.
• 32:25
  Speaker 4: The Maddie, i believe, is the Munich 30, 30 malts.
• 32:29
  Speaker 4: So if you want something comparable, the Maddie would be somewhat similar.
• 32:33
  Speaker 4: As far as the malt goes, the chocolate malt whiskey where that came from, guys, honestly, is we're.
• 32:37
  Speaker 4: You know, back before the pandemic, you know we were, we're craft distiller And you know, you're sort of chasing things and you try to figure out early on, you know, are you an on premise brand or an off premise brand?
• 32:49
  Speaker 4: Right, and on premise would be your bars and things of that nature, you know, and off premise would be at home consumption.
• 32:54
  Speaker 4: And because of where we land, price wise, as a craft distiller, like most craft distiller's do, it was always going to be 90 plus percent off premise.
• 33:03
  Speaker 4: And then COVID hit And then that worked out great for us because we were already an off premise brand anyway.
• 33:08
  Speaker 4: So people just bought more of it than they were nearly would.
• 33:10
  Speaker 4: But my goal was to come up with a corn whiskey that was not mellow corn, had nothing in common with mellow corn, could be done for cheap enough that you could actually get it into a bar system if you wanted to, and would provide some flavors and some context that a bartender might appreciate and be able to do cool shit with.
• 33:27
  Speaker 4: Like, and I haven't seen it done yet And it should be, i do it, i've done it at home.
• 33:31
  Speaker 4: But chocolate milk shake with that particular whiskey is fucking amazing.
• 33:37
  Speaker 4: What We're drinking that next.
• 33:39
  Speaker 1: Next time I'm down there, we're having a chocolate, chocolate milk, milkshake.
• 33:43
  Speaker 1: with this, it's, it's delicious.
• 33:46
  Speaker 5: I might do it tomorrow, Jeff.
• 33:49
  Speaker 2: And it works really well.
• 33:50
  Speaker 4: Works really well in like a float as well.
• 33:53
  Speaker 4: Like a like a Dr Pepper float.
• 33:56
  Speaker 6: Yeah, Dr Pepper in particular works well.
• 33:58
  Speaker 6: My wife loves your floats.
• 34:02
  Speaker 4: So that was the goal with that one.
• 34:03
  Speaker 4: It was literally like I have used barrels and I've been.
• 34:05
  Speaker 4: as you guys probably know, I'm pretty big on barrel conservation and oak on conservation and and fucking nobody's talking about that industry and it's stupid.
• 34:13
  Speaker 4: Barrels are impossible to get a hold of right now.
• 34:16
  Speaker 4: Quality barrels are even worse to get a hold of.
• 34:18
  Speaker 4: If you can even find 24 month air season stuff, you're going to be paying $527 a piece for them at the moment And yet we're stuck on this whole bourbon law of bourbon has to go into a new oak barrel.
• 34:29
  Speaker 4: It's dumbest fucking thing.
• 34:30
  Speaker 4: It wasn't always part of bourbon either.
• 34:33
  Speaker 1: So I tried.
• 34:34
  Speaker 1: Yeah, but American whiskey and all and American single malt.
• 34:40
  Speaker 1: It helps fuel those brands and the country's ready for it.
• 34:48
  Speaker 1: Yeah, Right So just because it's not bourbon doesn't mean it's not good.
• 34:53
  Speaker 1: And you know, freddie, no, just released their first American single malt out of Jim Beam, right, yeah, and that tells you it's coming.
• 35:07
  Speaker 1: And we've talked about this.
• 35:10
  Speaker 1: It's been coming for a while.
• 35:11
  Speaker 1: Because why the hell not?
• 35:15
  Speaker 1: Aren't you using the barrels?
• 35:18
  Speaker 1: You know it, basically a used barrel.
• 35:21
  Speaker 1: You go in and you got where those new chart oak barrels you're on a timeframe right away, because those are just that, you're just getting all the flavors, you're getting the char, you're getting everything.
• 35:36
  Speaker 1: But the used barrels give you time as a distiller, right To find out when it's just right.
• 35:44
  Speaker 1: I mean, my favorite is when someone, when someone buys a 20 year Canadian bear you know whiskey, and they put it out And it's just like 20 years in a used barrel.
• 35:58
  Speaker 1: In Canada, which Canada's southern border is basically our coldest border, where you know Fargo, north Dakota, that's, that's South Canada, it's just like it's not gonna, that is just not going to be a whiskey, that's, it's going to be light and there's it's going to pick up stuff out of it.
• 36:20
  Speaker 1: But you know, you, just, i mean the barrel, the barrel, the used barrel aspect, it's.
• 36:27
  Speaker 1: I see the time coming of us shipping it all over to the Scotland for them to use it to make.
• 36:33
  Speaker 1: Scotch is coming to an end right.
• 36:37
  Speaker 4: It is.
• 36:37
  Speaker 4: And I have a theory that if you're a craft distiller, if you're at a distillery for 30 or 40 years and you retire when you, when you retire after 30 or 40 years, if you're smart about oak and you're smart about what you're doing with your production and you're not trying to be Kentucky and be honest with you, if you're trying to be Kentucky, you're trying to be one of the big distilleries, you might as well just go ahead and get out of business now anyways, because no one's going to care.
• 36:59
  Speaker 4: They're not going to buy your product over top of what you're trying to clone for a price.
• 37:03
  Speaker 4: That's hired to begin with.
• 37:04
  Speaker 4: When you walk out of that distillery, when you retire, there should be some proportion of barrels still within that Rick house, probably not with the original material in it, but with something new in it.
• 37:14
  Speaker 4: It had been there since the first day that you bought barrels, because there's no reason not to make those products, there's no reason not to reuse the barrel.
• 37:24
  Speaker 4: And so, for example, you get a Newark barrel and I get a new barrel and I'll fill with bourbon or five, six, seven years.
• 37:29
  Speaker 4: Whatever we go dump it then it's probably going to go to Apple Brandy or potentially corn whiskey, and then after that it might go to a botanical spirit And then after that I can send it down to the Coopridge and have them shave an eighth of an inch off the inside and reach our it.
• 37:42
  Speaker 4: We're back to 90% of what a new barrel was.
• 37:44
  Speaker 4: Three more uses out of it there, done with that last time.
• 37:47
  Speaker 4: Take it back to the Coopridge, let them shave it down, make it a neutral barrel and use it to hold absinthe or aquavit or gin something that you just want micro oxidization in.
• 37:57
  Speaker 4: There's no reason to kick them out of a program And most barrels that you're buying from a reputable, cute Cooper they can hold up 50 years.
• 38:04
  Speaker 4: They can, i mean they're still may.
• 38:06
  Speaker 5: It's one of the few things that we make in this country that is worth a shit So well, they're worth a shit because of the amount of money that's inside of them.
• 38:17
  Speaker 5: It's required, or they wouldn't exist.
• 38:22
  Speaker 1: Right, exactly, plus, things happen in the world that allow oak trees to grow bigger, or certain things where our barrel shortage isn't based off of a shortage of oak trees.
• 38:41
  Speaker 1: Our barrel shortage is based off of the shortage of workers to pull the oak out of the forest, You know and it's such a unique dynamic, i mean where it came from.
• 38:52
  Speaker 1: I mean I was at a old Pope and he basically explained to me why the government made bourbon when they did their 1964 resolution, why it had to be a new oak charred barrel because they were getting ready to.
• 39:13
  Speaker 1: they used to store gasoline in oak barrels.
• 39:17
  Speaker 1: Oil And then oil you're right, oil barrels.
• 39:21
  Speaker 1: And then, when oil switched to plastic, there was a huge amount of barrels, of oak barrels, that were made And they basically said, well, let's just make it so that the whiskey has to go in there, and that's that.
• 39:38
  Speaker 4: I kept the lumber lumber guys going out, let me.
• 39:41
  Speaker 4: I do want to say something here because I don't think you're going to hear this from any other distiller And I don't.
• 39:45
  Speaker 4: You know, i don't mind pissing other people's Cheerios.
• 39:47
  Speaker 4: It's fine Probably the only guy you're going to hear this from in the industry, but there is an oak shortage because of oak trees as well.
• 39:56
  Speaker 4: I know.
• 39:57
  Speaker 4: I know several timber fallers in this county that will not touch American oak unless there's something wrong with it.
• 40:02
  Speaker 4: And something that's not been discussed at all Within this industry is there are currently two fungus is moving into this area that are also affecting oak trees, and so it's going to become a very, very legitimate problem in a very short amount of time.
• 40:16
  Speaker 4: I mean, go out into any woods.
• 40:18
  Speaker 4: I'm sure it's the same way where you guys are at.
• 40:19
  Speaker 4: If you've got emerald ash borer, you see ash trees anymore.
• 40:22
  Speaker 4: There's still a lot.
• 40:23
  Speaker 4: Yes no, it's gone.
• 40:25
  Speaker 4: That's gone.
• 40:25
  Speaker 4: That happens to oak.
• 40:27
  Speaker 4: That's a pretty major.
• 40:29
  Speaker 4: Not only does that destroy that doesn't destroy the industry, but not only does that hurt the industry.
• 40:33
  Speaker 4: Imagine ecologically what that's going to do.
• 40:36
  Speaker 4: That's a different species.
• 40:38
  Speaker 4: We haven't seen anything like that since chestnut died out Right, and this, this could be even potentially worse.
• 40:43
  Speaker 4: So it's a it's a conversation that's worth having, and the thing is there's, there are alternatives.
• 40:48
  Speaker 4: So I'll give you one that I'm really excited about.
• 40:50
  Speaker 4: There's a dude out in Oregon.
• 40:53
  Speaker 4: Ben Quady runs a place called bad motivator barrels, and what he's come up with is and this is not a practical solution for big distillers currently, because he only makes small barrels, or two gallon barrels is what they are, but it's stainless steel three quarters away around.
• 41:07
  Speaker 4: It's basically a Bain Marie insert for cooking is what it is.
• 41:10
  Speaker 4: And then he takes oak.
• 41:12
  Speaker 4: he gets oak.
• 41:13
  Speaker 4: that's throw away oak from a cupridge.
• 41:15
  Speaker 4: Nothing wrong with they.
• 41:17
  Speaker 4: they were going to use it for heading material, but like the edges would be damaged or whatever, so they just get rid of it.
• 41:20
  Speaker 4: So he buys it, makes heads, presses them into the barrels, makes these can barrels out of them.
• 41:26
  Speaker 4: Well, the cool thing is there's only oak on that one surface.
• 41:29
  Speaker 4: Well, if you do the math off of that, the surface area between that little two gallon and a 53 gallon is exactly equivalent as far as the amount of liquid that's in there.
• 41:38
  Speaker 4: And you're still getting all the micro oxidization through the head of that little stainless steel barrel.
• 41:44
  Speaker 4: Holy shit.
• 41:45
  Speaker 4: There's no reason that this can't be scaled up to some degree right.
• 41:49
  Speaker 4: And even even if it's only two gallon.
• 41:52
  Speaker 4: Yeah, yeah, but it can't be.
• 41:54
  Speaker 1: So just think about how a rickhouse could hold how many two gallon barrels it would.
• 41:58
  Speaker 1: Almost, would We say, scale it Yeah.
• 42:00
  Speaker 2: Well, you can actually scale that up and make the heads bigger and the stainless steel bigger.
• 42:06
  Speaker 2: So you know, so you're getting you know more surface area on the oak.
• 42:11
  Speaker 4: Or, to be honest with you guys, i've talked to Ben about this before, and he puts videos up to tell people exactly how to make these things because he can't keep up with it.
• 43:04
  Speaker 4: There's so many home distillers that want them right now and they're not quick aging.
• 43:07
  Speaker 4: These are not.
• 43:08
  Speaker 4: This is not a 15 gallon barrel.
• 43:09
  Speaker 4: It's going to be done in you know a year or whatever.
• 43:11
  Speaker 4: It's not a five gallon novelty.
• 43:13
  Speaker 4: These age exactly like a 53.
• 43:15
  Speaker 4: They'll literally.
• 43:16
  Speaker 4: He sent me samples that are six years old.
• 43:19
  Speaker 4: It is the exact same equivalent of a six year old 53 gallon barrel.
• 43:23
  Speaker 4: So I got thinking.
• 43:24
  Speaker 4: The other day you know I mentioned the inbox beverage guys right?
• 43:27
  Speaker 4: Well, fuck, what a great packaging solution this little two gallon barrel is.
• 43:32
  Speaker 4: You want to age your own stuff at home?
• 43:33
  Speaker 4: Hell, come to my distillery.
• 43:35
  Speaker 4: Instead of getting the bottle, i'll sell you two gallons and a stainless steel can with an oak head.
• 43:38
  Speaker 4: It's got a tap in it.
• 43:43
  Speaker 1: What fucking America baby.
• 43:45
  Speaker 1: So I so as a distiller, if you did that, it's like a, it would put a whole new spin on a barrel pick.
• 43:56
  Speaker 1: It's just like personal barrel picks.
• 44:00
  Speaker 4: Right.
• 44:01
  Speaker 4: I mean you know, no beam was doing it, limestone branch was doing it, steve beam was doing that for a while with 15 gallons.
• 44:06
  Speaker 4: I don't know if you guys had any of that stuff.
• 44:07
  Speaker 4: Yeah, i did.
• 44:08
  Speaker 4: That was the best stuff that they were making.
• 44:12
  Speaker 1: It was right there at limestone branch They were, they were, their Rick house was overseas containers.
• 44:19
  Speaker 1: They just had them in there.
• 44:20
  Speaker 1: You, you, you got the thief right out of there And yeah those, those mash bills that they.
• 44:26
  Speaker 4: They picked out those mash bills just to go into those barrels.
• 44:28
  Speaker 4: They weren't ever used in any of the big barrels.
• 44:30
  Speaker 4: Um, and that Rye whiskey that was.
• 44:33
  Speaker 4: I'll just fucking say it, that was the best Rye whiskey in the United States.
• 44:37
  Speaker 4: By far That was the best Rye whiskey in the United States, and I love Leopold and I love the three chamber.
• 44:43
  Speaker 4: So there was something special about what Steve was doing with that Rye mash bill.
• 44:47
  Speaker 1: So we got to talk about the Leopold three chamber.
• 44:50
  Speaker 1: So what they did with Dickle, i've got that right there.
• 44:55
  Speaker 1: Uh, that was pretty special between the two, you know, you know, and it's it's everywhere and Dickle has its uh, what would you say Personality and it's it's hard for them.
• 45:13
  Speaker 1: They're just in the shadow of Jack Daniels.
• 45:16
  Speaker 1: I mean, it's like my.
• 45:17
  Speaker 1: What it's so funny because when my father was having problems with Jack Daniels and my mom was getting pissed at her at him, he basically switched to George Dickle and it was a little bit malware and he didn't get his drunk for with the same proof and everything.
• 45:39
  Speaker 1: For whatever reason, that's what he drank for probably five, six years before he went back to Jack Daniels.
• 45:46
  Speaker 1: But at the same time you know when.
• 45:48
  Speaker 1: So now that we all know they've done a lot of stuff and put a lot of stuff on the market and some people like it and whatever, everybody's gonna always have a problem with something, but that that combination is kind of special.
• 46:03
  Speaker 1: They've got the three chamber mixed with.
• 46:05
  Speaker 1: Now explain the three chamber to me.
• 46:09
  Speaker 1: So this is the part that I really wanted to get into with you where we get nerdy as fuck, because I go to a lot of distilleries.
• 46:20
  Speaker 1: Some people have a pot still with a column on top.
• 46:24
  Speaker 1: Then other people, you know there's a then.
• 46:29
  Speaker 1: Then other people have columns sitting on the side of the pot.
• 46:33
  Speaker 1: Still, you know two, three and some people are using them, some people aren't.
• 46:38
  Speaker 1: I don't understand.
• 46:41
  Speaker 1: Is there a difference between a doubler and a thumper?
• 46:44
  Speaker 1: yes what is the difference of a doubler and a thumper?
• 46:49
  Speaker 4: okay.
• 46:50
  Speaker 4: So to answer that question, you got to understand a little bit about column still as well as pot still.
• 46:57
  Speaker 4: So here's the.
• 46:58
  Speaker 4: Here's the basic rundown on column versus pot, and this concludes hybrids.
• 47:02
  Speaker 4: Hybrids are what you're talking about, the pot still with the plates so that is a hybrid that's what's called.
• 47:08
  Speaker 4: A hybrid is what that's called, but the basic gist of it is that a column still is a continuous production mechanism.
• 47:15
  Speaker 4: Short of having a shut down the clean, you don't ever have to shut it down.
• 47:19
  Speaker 4: It runs consistently all the time.
• 47:21
  Speaker 4: If it's a low-wrecked Kentucky column, it doesn't make cuts.
• 47:24
  Speaker 4: If you go on a tour somewhere in Kentucky and they have a low-wrecked column, they tell you they make heads, hearts and tails cuts.
• 47:28
  Speaker 4: They're full shit.
• 47:29
  Speaker 4: It does not exist.
• 47:30
  Speaker 4: That's not how that works.
• 47:31
  Speaker 4: You tune your condenser, you run a little hot, you can run the heads off etc.
• 47:34
  Speaker 4: So they run what they call a doubler, which is usually a little pot still.
• 47:39
  Speaker 4: What happens is you have a section on so the the Kentucky low-wrecked column still, which is very much a tool of industrialization.
• 47:47
  Speaker 4: There's nothing wrong with it.
• 47:48
  Speaker 4: It makes great.
• 47:49
  Speaker 4: Bourbon is what we know is bourbon right.
• 47:51
  Speaker 4: It has a section of plates that are just sieved plates and that's for the mash to run back and forth across.
• 47:56
  Speaker 4: Steam comes up through, that separates alcohol from the mash and you have three rectification rectification bubble plates above that and that's what raises your proof in your priority up to about 110 or so.
• 48:05
  Speaker 4: From there it usually goes over and hits a small condenser and starts somewhat condensing the alcohol before it drops into what they call a doubler.
• 48:12
  Speaker 4: And what that doubler is doing is it's it's running hot and as soon as that liquid hits that other little steel it re distills again, raises the proof in purity.
• 48:20
  Speaker 4: You're in contact with copper that much more in conversation copper that much more and then it goes over to an actual condenser, a thumper on the other hand or more appropriately, that's called a retort.
• 48:31
  Speaker 4: That, and that's actually a very old system that most people don't realize how old is.
• 48:35
  Speaker 4: That goes back to the 1500s, actually probably goes back to the 1400s.
• 48:39
  Speaker 4: I've looked at the John French book and tell you.
• 48:40
  Speaker 4: But the idea with that is very similar to a doubler.
• 48:44
  Speaker 4: Except what you're doing is you're actually putting some liquid into that system to start with and it's creating a parasitic, separate second distillation.
• 48:53
  Speaker 4: So it works off the heat of the initial pot.
• 48:55
  Speaker 4: Still, the vapor coming over hitting that liquid heats that liquid up.
• 48:58
  Speaker 4: That liquid can only take so much heat and so much alcohol before it turns over and starts boiling and re distilling again.
• 49:04
  Speaker 4: So it was a way to get a higher proof and a higher purity out of a single run on a pot still but you still make cuts to it afterwards, just like you would on any batch system.
• 49:13
  Speaker 4: So still force heads hard stills, sweet water, etc.
• 49:17
  Speaker 4: The three chamber is interesting because it's it's a.
• 49:21
  Speaker 4: It's actually kind of funny.
• 49:24
  Speaker 4: The three chambers come back and the Todd brought it back when he did because there's also a lot of interest right now and log stills, wooden stills, right, and most of the actual log stills are where three chambers came from, because they were set up like that.
• 49:36
  Speaker 4: There's a patent called the Gillespie patents and there's others, but that's one that comes mind.
• 49:40
  Speaker 4: I think the Gillespie patent was 18.
• 49:42
  Speaker 4: It is a wooden pot still that's heated by steam being injected into it so wooden pot.
• 49:48
  Speaker 1: Still, how?
• 49:49
  Speaker 1: what?
• 49:50
  Speaker 1: what does that mean?
• 49:51
  Speaker 4: it means that the, the actual pot itself is made out of a hollowed out beech tree.
• 49:56
  Speaker 4: Okay, is what they're, what they're using.
• 49:58
  Speaker 4: And then the head on that particular still was a copper head.
• 50:02
  Speaker 4: But inside that head there was actually a secondary distilling mechanism, an actual thumper in the head, so that you'd get two distillations and one run off of that still.
• 50:13
  Speaker 4: The three chamber evolved from that idea because what you can do and Wayne Herbert and myself from Ozark still works out enough.
• 50:20
  Speaker 4: You guys keep up with any of the stuff on one piece at a time.
• 50:23
  Speaker 4: But we we've just recently created a new inline thumper.
• 50:26
  Speaker 4: This hasn't been done and who knows how fucking long, but you can.
• 50:30
  Speaker 4: You can actually somewhat continuously distill on these systems and still make cut.
• 50:34
  Speaker 4: So you put your liquid in the head of the still and your liquid in the body of the still.
• 50:38
  Speaker 4: The thumper works the same way that it does in a regular, not inline thumper system.
• 50:43
  Speaker 4: But you can also add a a mechanism for adding more stuff to that thumper.
• 50:50
  Speaker 4: So as you distill you can keep adding mash or wash into that thumper.
• 50:53
  Speaker 4: It has an overfill, so when the thumper over fills it drops down into the boiler and then in the boiler.
• 50:59
  Speaker 4: You have a drain in the bottom so if the still starts filling up, you can dump some of the stuff back out of the still, and that's very much so how three chambers came to be.
• 51:06
  Speaker 4: Now, the difference between the three chamber and like this, this inline thumper idea, is, on a three chamber, you don't.
• 51:12
  Speaker 4: You don't have the opportunity to select what is in each chamber, right, what's preloaded in each chamber.
• 51:18
  Speaker 4: With this thumper idea, you it does everything a three chamber does, but it gives you an opportunity to.
• 51:23
  Speaker 4: So let's say you wanted to.
• 51:25
  Speaker 4: You're distilling apples, right?
• 51:27
  Speaker 4: you're distilling apple brandy.
• 51:29
  Speaker 4: You want more apple flavor in it.
• 51:30
  Speaker 4: Throw some apple juice in that thumper or some apple concentrate or some apple pieces.
• 51:34
  Speaker 4: When you're done with that distillation and all that stuff has been enriched and all that sugar is left behind, you can pull all that stuff off, set it aside and use that to start your next distillation, or even use it to start the next fermentation, because it's full sugar so now we were really he because everybody got quite yeah, no, i was trying sucking everything in, because you know what I'm all about and the three chamber was originally just like the wooden stills.
• 52:07
  Speaker 4: It wasn't done as a qualitative reason originally.
• 52:09
  Speaker 4: It was done as a quantitative thing but it did some very unique enriching of the alcohol that you couldn't otherwise do, and so it became very much celebrated because of that.
• 52:20
  Speaker 4: Because you can't enrich alcohol that way traditionally, on a pot still, and you can't enrich it that way on a column still.
• 52:26
  Speaker 4: It just does things you can't do with either of those two systems.
• 52:30
  Speaker 1: So you can add more flavor in on the bumper system.
• 52:35
  Speaker 4: Yes, the system, but the three chamber you could, you could find a way to do it on three chamber, but you that I've not.
• 52:42
  Speaker 4: I've not ever seen one that was set up like that.
• 52:44
  Speaker 4: And to be honest with you, that's the thing with the three chamber to and Todd will even tell you this like go back and look at the old manuals for all the distilleries that ran three chambers, or go back and look at the sandborn fire maps with any of their information on the three chambers.
• 52:56
  Speaker 4: None of the three chambers were built the same.
• 52:59
  Speaker 4: Not all of them were even three chambers.
• 53:00
  Speaker 4: Some were two chambers, some were five, some were six.
• 53:04
  Speaker 4: The vast majority of them did not treat them as a finishing still.
• 53:07
  Speaker 4: They treated them as a stripping still.
• 53:09
  Speaker 4: They were stripping everything off on the three chamber and then taking it and doubling it again in a pot.
• 53:14
  Speaker 4: Still, some of them would run a thumper or a doubler on a three chamber, which you could do.
• 53:20
  Speaker 4: The idea of it a little bit scares the piss out of me, because the amount of pressure that's already in the system that's a three chamber and then adding another vessel to that, that's gonna back up pressure as well.
• 53:31
  Speaker 4: Little questionable in my opinion, but it can be done though you have to watch it, and they didn't have relief valves and stuff like that well they, so they actually they did.
• 53:45
  Speaker 4: A lot of people don't know this, but you know what.
• 53:47
  Speaker 4: You know what the old school relief valve is.
• 53:50
  Speaker 4: It's literally a wine cork.
• 53:51
  Speaker 4: You would have an outlets, an outlet, not really one cork, but a big cork, right you'd have an outlet and put the cork in there and if it got, if it foamed or it wanted to pop it, pop that cork out so once that cork was popped out, you knew it's time.
• 54:07
  Speaker 4: You same thing with the pressure, pressure relief valves that we have now.
• 54:09
  Speaker 4: I mean they're they're basically spring-loaded, is what they are.
• 54:12
  Speaker 4: Yeah, you know, and they're said, most of them are said it like 15 psi and let me tell you, if you ever get a still to 15 psi, you've already fucked up bad, something is wrong.
• 54:24
  Speaker 1: I think when we were down at Glen Street we had a pressure release valve so, yeah, we were down there and Dave, dave wanted, while we were there on, the alarm went off and we were just like what's that?
• 54:43
  Speaker 1: and he so his wife had gone back there to respond to the first alarm and she responded, but she didn't turn the heat off.
• 54:53
  Speaker 4: So the second alarm had gone off and as she went back there, his assistant just was like go back up front oh yeah, i've seen some shit happen and it's easy to happen, so I'll give you an example, one that I've seen happen before the distillery, you know, and everything there's, you know, as safe as what it can possibly be, and then a h3 room, etc.
• 55:17
  Speaker 4: But I'll give you two of them.
• 55:19
  Speaker 4: So one time we had on the condenser, on the stripping still somehow, and it didn't break the gasket hey, now the stripping.
• 55:27
  Speaker 4: Still yes, definition okay, yeah, sure so, and pots still.
• 55:34
  Speaker 4: Distillation the traditional method of distillation is double pots still.
• 55:37
  Speaker 4: There's triple pots still and all that stuff too, but the oldest version is straight in a double pot.
• 55:43
  Speaker 4: So the idea is that you take your beer, your wine whether making brandy or making whiskey and you run that through the initial pot still, and that's separating alcohol from water.
• 55:53
  Speaker 4: At that point you're not doing anything to change it.
• 55:56
  Speaker 4: You're not really.
• 55:56
  Speaker 4: You shouldn't really be trying to make heads, cuts or tails, guts, because these arrow types aren't broken yet.
• 56:00
  Speaker 4: You're just trying to separate as much alcohol from waters what you possibly can within practical rationale, and that's gonna come off.
• 56:08
  Speaker 4: It, let's say, between 50 and 70 proof.
• 56:11
  Speaker 4: You collect all that, you put it back into your second pot still.
• 56:14
  Speaker 4: You run it again.
• 56:15
  Speaker 4: It's called doubling or it's called a spirit run, and then that's when you make your various cuts.
• 56:20
  Speaker 4: Okay, the other thing that I I always leave this out and I've done this a million times experience of French lick.
• 56:25
  Speaker 4: And it's because I feel like when I talk about this stuff sometimes, i feel like I over talk on it sometimes, but when I say double pots, still, there are fractions of alcohol, for example, that are distilled more than twice experience of French lick.
• 56:39
  Speaker 4: So when we do our doubling runs we'll collect heads on whiskey, a little out of hide, an ethyl acetate basically, and we will recycle those back into the stripping run for at least five times, because all that acetyl out of hide and all that ethyl acetate breaks down with heat, cycling into esters, or you can even throw that back into your fermenter and the yeast will actually eat the acetyl out of hide and the ethyl acetate.
• 57:00
  Speaker 4: So, and then with the tails, we rerun those.
• 57:03
  Speaker 4: If we run leasing Claire 50 times in one year, we're gonna put those tails, because that's where most your consistency and most your flavor is.
• 57:09
  Speaker 4: They're gonna go back into the doubling run every single time we run.
• 57:13
  Speaker 1: So but even putting those heads it back in, that you were talking about off the first, right off the first run, that's all about flavor, correct?
• 57:25
  Speaker 1: yes?
• 57:26
  Speaker 6: yes, that's what you're looking for you're taking.
• 57:29
  Speaker 1: You're taking the bad shit out, eventually, but you're extracting what's in the bad shit for flavor, and and old forester banana banana flavor exists in the heads, i mean, there's no doubt about it.
• 57:47
  Speaker 1: So it's like you got to get out the stuff that's gonna kill everybody, but at the same time, you want the flavor, right?
• 57:54
  Speaker 1: yes?
• 57:55
  Speaker 4: yeah, and that banana flavor in particular is actually that's a flavor that happens.
• 57:59
  Speaker 4: There's a particular compound, acetyl, out of hide in particular.
• 58:04
  Speaker 4: It changes into that banana flavor, but when you catch it it's banana.
• 58:08
  Speaker 4: What that is is that it's a incomplete esterification of that molecule.
• 58:12
  Speaker 4: So, in other words, like one person's like banana, they really love that flavor, that is another person's under right barrel it's not quite, wouldn't be quite considered mature for some people.
• 58:22
  Speaker 4: Right, great.
• 58:23
  Speaker 4: But let's talk about that flavor thing for a minute too, because if this is the path you want to down, there's things that I did.
• 58:28
  Speaker 4: I have to say that I don't think it said in distillation nearly enough.
• 58:31
  Speaker 4: Please say so.
• 58:32
  Speaker 4: We just, we just said the flavor thing.
• 58:34
  Speaker 4: It's all about flavor, right.
• 58:35
  Speaker 4: So double pot still in particular, is all about retention and concentration of flavor.
• 58:39
  Speaker 4: Makes a bigger, heavier body.
• 58:40
  Speaker 4: Spirit that's fatty, oily, needs time to open up in the glass.
• 58:43
  Speaker 4: And hey, i'll be honest with you, it's not everybody's cup of tea.
• 58:45
  Speaker 4: There's a reason why to be cognac it has to be made in a pot still.
• 58:51
  Speaker 4: There's a reason why to be single malt scotch it has to be made in a pot still.
• 58:54
  Speaker 4: And even though bourbon is mostly made on continuous columns.
• 58:57
  Speaker 4: It was born on a pot still, and that's one thing I love about it.
• 58:59
  Speaker 4: Now, this flavor connotation in this idea of like purists because you have purists that go to the far extreme on my side as well right, there's positive and negative flavor, right, you can say, pot still is all about flavor, all you want, all right.
• 59:12
  Speaker 4: Well, what the fuck does that mean?
• 59:13
  Speaker 4: I can think of a lot of flavors that I don't like.
• 59:15
  Speaker 4: You know what I mean.
• 59:16
  Speaker 4: So, for example, with those heads, i'll ever put the heads back in in Bourbons on brandies.
• 59:25
  Speaker 4: I throw them out because it throws an earthy dirty note that I don't want whatsoever anywhere near my brandies, but the whiskey's need those.
• 59:32
  Speaker 4: So now let's look at pot still.
• 59:33
  Speaker 4: So you mentioned hybrids in particular.
• 59:35
  Speaker 4: Here's an area of innovation.
• 59:36
  Speaker 4: Again, we're home distillers and home steel equipment makers are fucking on top of it.
• 59:41
  Speaker 4: So I just mentioned inline thumper.
• 59:42
  Speaker 4: Even that hybrid is a pot.
• 59:44
  Speaker 4: Still, it's a batch system, right, that's all it is.
• 59:47
  Speaker 4: You can only ever distill however many gallons that still holds at one point in time without starting the process over again.
• 59:54
  Speaker 4: But, man, you can put all kinds of fucking cool bells and whistles on a pot still and you can do stuff with pot stills that you can't even imagine.
• 1:00:03
  Speaker 4: But here's the crazy thing and I'm doing this right now with those arc still works and 13 stills to some degree, for home distillers creating things, coming up with ideas.
• 1:00:11
  Speaker 4: I don't have the ability to build it, but these guys do and they're really good at it and shit that can be scaled up, you can.
• 1:00:17
  Speaker 4: You can run rectification without plates and make a.
• 1:00:21
  Speaker 4: If you want a white whiskey that rivals a vodka but is not neutral like a vodka and you want it to still have the flavor of corn but it to be more fruity and more floral, you can run a little rectification on it.
• 1:00:31
  Speaker 4: Take it to 170 proof instead of 135 proof.
• 1:00:33
  Speaker 4: Inline gin basket offset gin basket.
• 1:00:37
  Speaker 4: If you want to distill from low wines or from mash over top of botanicals and not losing a flavor to the heads, gin basket with a bypass bypass that gin basket, get the heads off before it ever touches any of that material.
• 1:00:49
  Speaker 4: There's the inline thumper.
• 1:00:50
  Speaker 4: There are various other very cool things you can do, such as a open reflux into what's called a oxide extractor, which is something you really only see on lab sized stills.
• 1:01:00
  Speaker 4: So take something like a lemon shallow that takes six weeks to six months to make.
• 1:01:04
  Speaker 4: Make it 20 minutes and have a better flavored version of it than what you'd have with that long-term maceration.
• 1:01:11
  Speaker 4: Right, there's a million and one options to be able to do with these batch still systems and you're gonna see some really cool stuff happen with that the next five to ten years.
• 1:01:22
  Speaker 1: So so with distilling what?
• 1:01:28
  Speaker 1: what they looked for forever was consistency of a brand.
• 1:01:34
  Speaker 1: It was impossible to do almost forever, right, when you're talking about pre prohibition and when you're talking about all that everybody wanted, like if your brand was this and because what?
• 1:01:51
  Speaker 1: would you say?
• 1:01:52
  Speaker 1: what?
• 1:01:52
  Speaker 1: what part of the?
• 1:01:53
  Speaker 1: I'll ask you this right now what part of the whiskey market is the people who, when they go to the liquor store, don't give a shit about what's on the top shelf.
• 1:02:04
  Speaker 1: They're looking for something they want that's gonna taste the same every time they drink it.
• 1:02:11
  Speaker 1: What is that percentage of the market?
• 1:02:14
  Speaker 1: what?
• 1:02:14
  Speaker 4: oh, it's a, it's a high percentage yeah it.
• 1:02:16
  Speaker 1: What is it?
• 1:02:17
  Speaker 1: 60, 70, 80.
• 1:02:19
  Speaker 4: I'd say closer to 90.
• 1:02:20
  Speaker 4: Honestly, i agree, it's 96 that's well.
• 1:02:24
  Speaker 1: That's where Jim beam and Jack Daniels live.
• 1:02:26
  Speaker 1: There's no no so here's.
• 1:02:30
  Speaker 4: Here's what I think, and I see where you're driving at here.
• 1:02:33
  Speaker 4: So it is changing to some degree now I have two sides of this and two folds of story that can tell.
• 1:02:39
  Speaker 4: So the first one is that if you want consistency, yes, but still is not where you want to go.
• 1:02:44
  Speaker 4: If you want consistency and pot, still, it's all about blending.
• 1:02:48
  Speaker 4: You don't create consistency off the still with pot still.
• 1:02:51
  Speaker 4: You created over time by blending your barrels together, and I feel like we've.
• 1:02:55
  Speaker 4: This is an area that I don't feel like we get enough credit in, in particular, because I put a lot of time and effort into this.
• 1:03:01
  Speaker 4: So you'll see awards ceremonies, right, and a lot of awards ceremonies, yes, are paid for play, but there's some really great ones and we usually place pretty well in those.
• 1:03:10
  Speaker 4: Like now, some people like well, you only want a bronze or gold or whatever silver, right, but look at what we're winning it on.
• 1:03:17
  Speaker 4: We're not.
• 1:03:18
  Speaker 4: But I'm not putting single barrels in awards ceremonies, guys.
• 1:03:20
  Speaker 4: I'm putting fucking blends, my bottled and bond everyday drinkers and award ceremonies, and that's what we're meddling on.
• 1:03:27
  Speaker 4: I could.
• 1:03:27
  Speaker 4: I could double metal, double gold, double platinum on fucking single barrels, easy.
• 1:03:32
  Speaker 4: What's the point?
• 1:03:33
  Speaker 1: you can't fucking get it right, but unless you know you so so I'm super proud of that.
• 1:03:42
  Speaker 4: Like if we win anything in one of the awards ceremonies that I that I think is a legit one and there are some that I do think are legit I'm all about that because that is an everyday drinker winning that award absolutely this is this conversation came up today because a local distillery did a bottle that Jeff knows very well that I take a blend.
• 1:04:04
  Speaker 5: I take one of their bottles and another one blended together.
• 1:04:06
  Speaker 5: Well then they came out with that blend.
• 1:04:08
  Speaker 5: Well, batch seven, one double gold right back.
• 1:04:14
  Speaker 5: Six, seven, six and eight don't taste the same as seven.
• 1:04:17
  Speaker 5: So it's like I get what you mean.
• 1:04:20
  Speaker 5: It's like you, when you send in a single barrel or a one-off kind of thing, it's hard to it's hard for people to understand that you can't go buy that bottle anymore and the single barrels that I would want to send.
• 1:04:31
  Speaker 4: The competitions are so far off.
• 1:04:34
  Speaker 4: Fucking kilter like that, that palindrome, like nobody's gonna war, nobody who's a brandy stop is awarding the smoked apple brandy shit, because they're like what the hell is in this glass, right which is fine but here's get fucked up here's the other side of it.
• 1:04:51
  Speaker 4: You know my display is in a unique position we are.
• 1:04:53
  Speaker 4: I had not thought about this until recently.
• 1:04:55
  Speaker 4: We're literally the fucking first two evil dead movies in the franchise.
• 1:05:00
  Speaker 4: We just have a cult following.
• 1:05:02
  Speaker 4: That's what we have and that's completely fine.
• 1:05:04
  Speaker 4: That sustains us.
• 1:05:05
  Speaker 4: I'm fine with that 100%.
• 1:05:08
  Speaker 4: We sell as many single barrels as far as liquid goes as we do bulk product every year and it would be very easy for us to kick everything to single barrel and really promote the single barrel program.
• 1:05:20
  Speaker 4: That would be a problem.
• 1:05:21
  Speaker 4: We could sell everything we have single barrel.
• 1:05:23
  Speaker 4: I mean because does that right?
• 1:05:26
  Speaker 4: yeah, yeah okay, right, so, and I could do that very, very easily and it would be fun and at some point it may have to go there because if they ever expand, so long as I'm involved it's always gonna be pot still, right.
• 1:05:38
  Speaker 4: I mean we could.
• 1:05:39
  Speaker 4: Right now we're feeding about 15 states and Canada.
• 1:05:42
  Speaker 4: I went to two shifts.
• 1:05:43
  Speaker 4: I might be able to get that to 20 states by the time everything catches up, maybe if we added a couple of skills, make it Ohio right make one.
• 1:05:52
  Speaker 4: I'm gonna have to work on Laurel because, yes, we needed it in Ohio if we, if we added a couple more skills, we could add a few more states as well.
• 1:06:00
  Speaker 4: That's a possibility.
• 1:06:01
  Speaker 4: But the long and short of it, where I'm talking about the single barrel thing.
• 1:06:04
  Speaker 4: So think about this you go to one of the big guys, all the big guys are all running the same three or four match bills.
• 1:06:09
  Speaker 4: They're all using the same yeast, short of Wild Turkey, and I'm not.
• 1:06:11
  Speaker 4: I'm not, by no means am I shit talking Kentucky bourbon, because I like Kentucky bourbon.
• 1:06:16
  Speaker 4: It's not my favorite thing, but I do like it.
• 1:06:18
  Speaker 4: It's respectable.
• 1:06:19
  Speaker 4: I respect all those big guys it's a.
• 1:06:21
  Speaker 4: Thing they're all using basically the same protocols, they're all using basically the same stills, they're all using basically the same yeast, same mash bills, the whole thing, and it's consistent.
• 1:06:30
  Speaker 1: I have a question yeah, woodford reserve, and so I went there in 2019.
• 1:06:36
  Speaker 1: They had these giant pot stills right from Scotland.
• 1:06:43
  Speaker 1: Yeah, and they were, and what I heard is they weren't running.
• 1:06:47
  Speaker 1: They were using.
• 1:06:49
  Speaker 1: They basically were using old Forester and that's what they started Woodford Reserve, but now they're up to six pot stills and they're running.
• 1:07:02
  Speaker 1: Does that intrigue you?
• 1:07:08
  Speaker 4: My understanding has always been that that's the case with them, and everybody I've ever talked to about, to be fair, has always been openly about that.
• 1:07:15
  Speaker 4: What goes in that bottle for their mainline products is only about 10% made there at the building, and then the rest of it is obviously other products Right Well they run.
• 1:07:27
  Speaker 1: It's basically brown and formant.
• 1:07:29
  Speaker 1: They can pull from anywhere.
• 1:07:31
  Speaker 4: Yeah Well, and to be fair, they could.
• 1:07:33
  Speaker 4: They could lose everything they had and held on to Jack Daniels and still be fucking fine.
• 1:07:37
  Speaker 1: Yeah, no kidding, jack Daniels just sells without Yeah.
• 1:07:43
  Speaker 4: Thank you for your Sinatra and Jackie.
• 1:07:45
  Speaker 4: Right, when you look at the single barrel prospect, those big guys, they're all running the same stuff, right, and so the only variations they have, what do they focus on when you go pick a barrel from them?
• 1:07:56
  Speaker 4: They focus on warehouse location and every tree is different.
• 1:08:01
  Speaker 4: That's the only variables you have there.
• 1:08:02
  Speaker 4: The variables we have are 15 different E strains.
• 1:08:07
  Speaker 4: If I want to use 15 different E strains, the variables are come taste least and clear white dog off the still in the middle of winter when it's cold as shit and it's refluxing naturally and going to higher proof and higher purity, versus in the summertime when we're not getting that reflux.
• 1:08:18
  Speaker 4: Come try the least and clear.
• 1:08:20
  Speaker 4: That I did on a Tuesday when I was in a decent mood, and then the one I did on a Friday when I was fucking hungover and I didn't want to do it Right.
• 1:08:28
  Speaker 1: And then, all of a sudden, the character.
• 1:08:29
  Speaker 4: the character those barrels becomes much, much, much more interesting and intriguing.
• 1:08:33
  Speaker 4: And we've been very, very lucky, i think, in the since we've really started doing our bottled and bond products, or even the two year products.
• 1:08:41
  Speaker 1: Alan, I disagree with that.
• 1:08:44
  Speaker 4: What's that?
• 1:08:45
  Speaker 1: It's not luck.
• 1:08:48
  Speaker 4: Right Well you're dedicated.
• 1:08:50
  Speaker 1: It's like fuck luck, there's no luck.
• 1:08:52
  Speaker 1: I mean, you have evolved.
• 1:08:56
  Speaker 1: You create your own luck No no, i mean, there's just you.
• 1:09:00
  Speaker 1: Just, whatever luck you get, you know how to use it and then put it where it needs to go.
• 1:09:06
  Speaker 1: So that skill, so OK, go, keep going.
• 1:09:11
  Speaker 4: Yeah, so we've only ever kicked a barrel out of the program, like completely out of the program, like something was fucked up with that barrel.
• 1:09:18
  Speaker 1: And it wasn't.
• 1:09:19
  Speaker 1: Can we get one of those barrels?
• 1:09:21
  Speaker 4: No, because that fucking barrel is it's going to get re-distilled in the fucking vodka.
• 1:09:25
  Speaker 4: is what's going to happen to it?
• 1:09:26
  Speaker 1: So you guys make vodka?
• 1:09:27
  Speaker 1: Yes, ok.
• 1:09:30
  Speaker 4: Yes, not by choice, but because you kind of have to.
• 1:09:33
  Speaker 4: So here's a fun fact that people don't put together.
• 1:09:37
  Speaker 4: So everybody knows craft dealers have to make vodka and everybody fucking hates making vodka.
• 1:09:42
  Speaker 4: and it's so much cheaper to buy GNS and re-distill it.
• 1:09:45
  Speaker 4: Right, i don't have any doubt that Tito's runs every drop of vodka they have through that pot.
• 1:09:51
  Speaker 4: still, they just run it from the truck into the pot and back out the bottom through a pump into a fucking container, because nobody's that fucking stupid.
• 1:09:58
  Speaker 1: And then people just have orgasms.
• 1:10:00
  Speaker 4: Yes, but if you're, if you're a casino town in particular, and people come here and they lose their ass, what is the one thing that they can still buy?
• 1:10:10
  Speaker 4: They can buy vodka and cranberry juice.
• 1:10:13
  Speaker 4: Yeah, do it for like twenty two dollars.
• 1:10:16
  Speaker 1: What's the definition of vodka?
• 1:10:17
  Speaker 1: No taste, no smell, and whatever you put it into it, it becomes it And you can get fucked up.
• 1:10:25
  Speaker 4: And so because of that, we have to have it.
• 1:10:27
  Speaker 4: To be honest with you, we, we don't distribute the vodka at all, We, but we sell the fuck out of it in the tasting room.
• 1:10:32
  Speaker 4: I mean, it's, it sounds like crazy, so and it's, it's good vodka.
• 1:10:37
  Speaker 4: I'll tell you it's good vodka because I, i distilled.
• 1:10:40
  Speaker 4: Oh my God, guys, this is, this is not nightmare material.
• 1:10:44
  Speaker 4: We started, we knew we were going to need vodka and I knew that I needed GNS.
• 1:10:50
  Speaker 4: So in the state of Indiana, by the way anything that goes in the bottle under the Artisan Distillers permit has to be 60 percent yours, So you can only buy in 40 percent of anything and that can't be sold of its own accord.
• 1:11:01
  Speaker 4: It has to be blended into your bottle.
• 1:11:02
  Speaker 4: So I was trying to be all up and I was like we'll make our own fucking vodka.
• 1:11:06
  Speaker 4: It'll be fucking great.
• 1:11:07
  Speaker 4: Yeah, this is a terrible idea.
• 1:11:08
  Speaker 4: is what?
• 1:11:09
  Speaker 4: this is So running the doubling still and running one of those hybrids and running high reflux on it.
• 1:11:15
  Speaker 4: So you start in 1200 gallons worth of mash by the time you strip it, and then you double it.
• 1:11:20
  Speaker 4: You end up with about 50 gallons a little less than 50 gallons at about 192.3 proof.
• 1:11:26
  Speaker 4: It's a 17 hour distillation.
• 1:11:30
  Speaker 4: I was literally sleeping in the boiler room in the wintertime.
• 1:11:33
  Speaker 4: It was a nightmare that I never want to relive again, ever.
• 1:11:39
  Speaker 4: Well, and yeah, you can taste and go.
• 1:11:41
  Speaker 4: Oh, yeah, that's pretty good vodka.
• 1:11:42
  Speaker 4: Who cares?
• 1:11:43
  Speaker 5: It comes just in Justin's new job.
• 1:11:46
  Speaker 1: Right, but but but there's a promotion for a column still to run the Vico.
• 1:11:53
  Speaker 1: Fuck that.
• 1:11:55
  Speaker 4: There'd be no column still in any distillery that I work at.
• 1:11:58
  Speaker 4: That's not ever happening, it'll always be bad systems.
• 1:12:01
  Speaker 1: Just not even to run Vico.
• 1:12:02
  Speaker 4: I will tell you this.
• 1:12:03
  Speaker 4: So the other thing we didn't get into on the technical aspect.
• 1:12:06
  Speaker 4: So there is a type of column still that I would run.
• 1:12:08
  Speaker 4: There's a type of column still that I very much so love and I have run one before in California.
• 1:12:12
  Speaker 4: It's called a coffee column.
• 1:12:13
  Speaker 4: This is really the original column still, but this so I mentioned the Kentucky low rec was a tool of industrialization, right, it's like the bare minimum.
• 1:12:22
  Speaker 4: What can you get by with?
• 1:12:24
  Speaker 4: that will run a whole bunch of stuff real fast versus the coffee column.
• 1:12:28
  Speaker 4: The coffee column has multiple outputs on multiple plates, so you can fractionate everything.
• 1:12:33
  Speaker 4: So if you want to pull nothing but the out of hide off as a byproduct from one plate, you can literally hold all that out of hide on one plate, pull it off as it's distilled, sell that off as fingernail polish remove or whatever you want to sell it as right.
• 1:12:47
  Speaker 4: You can pull a fraction at whatever proof you want to.
• 1:12:49
  Speaker 4: If you want to pull the proof at one twenty something and it's a fraction that's very floral you can set there and pull off of that plate alone for your product and keep dropping back onto that plate and rectify.
• 1:12:59
  Speaker 4: They are precision instruments and you very rarely see them in the United States.
• 1:13:04
  Speaker 4: You do see, like the grain distilleries in Scotland, that's what they tend to still have to this day.
• 1:13:10
  Speaker 4: That's why it's Scottish.
• 1:13:11
  Speaker 4: all grain whiskies have that similar flavor to bourbon because they're able to be very specific about what compounds they're pulling off.
• 1:13:22
  Speaker 1: So that that's a fantasy column still for you.
• 1:13:26
  Speaker 4: Yeah, I don't know what the hell I would do it or what I need it for, but they're cool.
• 1:13:30
  Speaker 4: I'll give you that You'd make spirits and people.
• 1:13:36
  Speaker 1: It's still fascinating to me.
• 1:13:38
  Speaker 1: So we were talking about the history of whiskey.
• 1:13:42
  Speaker 1: 100% United States of America exists today because of whiskey and distilling.
• 1:13:53
  Speaker 4: There's no doubt The taxes we paid.
• 1:13:56
  Speaker 1: it paid for the Revolutionary War.
• 1:13:58
  Speaker 1: It paid for every war up until World War Two.
• 1:14:03
  Speaker 1: It didn't pay for World War Two.
• 1:14:06
  Speaker 1: It basically made all the fuel for the planes for World War Two.
• 1:14:13
  Speaker 1: I mean, it's insane what whiskey has done for this He did it Basically why is that not taught to your daughter in Indiana?
• 1:14:24
  Speaker 1: Basically, without whiskey or distilling, this country doesn't exist Even if you're leaving off that, it basically put order on his crime on the map.
• 1:14:36
  Speaker 1: They were there already.
• 1:14:39
  Speaker 1: So it's a no, no, no, no.
• 1:14:43
  Speaker 1: You're wrong whiskey.
• 1:14:45
  Speaker 1: It basically made organ organized crime.
• 1:14:48
  Speaker 1: Organized crime It's legitimate.
• 1:14:52
  Speaker 1: Yeah, I'm on absent now.
• 1:14:55
  Speaker 1: It's gonna go south from here.
• 1:14:57
  Speaker 1: But at the same time it made organized crime legitimate.
• 1:15:01
  Speaker 1: They basically after prohibition, i mean their base.
• 1:15:07
  Speaker 1: What did?
• 1:15:08
  Speaker 1: what did Buffalo Trace kick out?
• 1:15:11
  Speaker 4: Government taxes made made the fucking crime legitimate from the very ago, not even just prohibition, i mean.
• 1:15:17
  Speaker 4: So here's a piece of history that's lost And this was, this was part of what helped kill Indiana over time.
• 1:15:24
  Speaker 4: So back when they first introduced the excise tax in 1862, indiana never had an excise tax before that because we were not yet a state during, you know, revolutionary War, war of 1812.
• 1:15:34
  Speaker 4: We literally had the taxes here for like a month.
• 1:15:36
  Speaker 4: Nobody ever fucking paid them, because who's gonna enforce it?
• 1:15:39
  Speaker 4: right, right, so you know.
• 1:15:40
  Speaker 4: But three generations of stubborn German ancestor distillers in southern Indiana and you get 1862, you introduce an excise tax.
• 1:15:46
  Speaker 4: Not only do you introduce an excise tax, you introduce a shitty excise tax because everything is based on potential capacity of what you could produce Right now.
• 1:15:56
  Speaker 4: Bear in mind, you're not talking to grain distillers, you're talking to Apple and peach brandy distillers.
• 1:16:00
  Speaker 4: Right, they're seasonal.
• 1:16:01
  Speaker 4: They run from August until January.
• 1:16:03
  Speaker 4: Some of these guys are making two barrels a year.
• 1:16:05
  Speaker 4: They've got a 40 gallon still.
• 1:16:06
  Speaker 4: Some of them are, you know, running big operations 1200 barrels a year.
• 1:16:09
  Speaker 4: You know, put that in perspective three bushels apples to one gallon of brandy.
• 1:16:13
  Speaker 4: Right, they're running all the time, 24, seven, august till January.
• 1:16:16
  Speaker 4: Then they come in on this tax thing.
• 1:16:18
  Speaker 4: They go to the guy with the 40 gallons still and they're like we know how much you make a year, we know how much you should pay us taxes for, but what we want and what we will get is to tax you based on capacity, such that we know you could run that 40 gallons still twice a day, six days a week, every week of the year.
• 1:16:38
  Speaker 4: And here's what you'd produce.
• 1:16:39
  Speaker 4: That's what you fucking know what's taxes on.
• 1:16:42
  Speaker 4: So what did all those little Hoosier distillers do?
• 1:16:44
  Speaker 4: They said, well, fuck you, they went underground and they started doing it illicitly right, even even when they changed the tax on that.
• 1:16:51
  Speaker 4: For example, in Orange County the wolves they had distilled for three generations.
• 1:16:56
  Speaker 4: When the 1862 whiskey tax hit they claim their old distillery out in Stillhouse Hollow burned down.
• 1:17:02
  Speaker 4: They built a new steam distillery next to the modern turnpike.
• 1:17:05
  Speaker 4: Well, the old distillery never burned down.
• 1:17:07
  Speaker 4: They ran that distillery illicitly from 1862 all the way up until at least 1931.
• 1:17:13
  Speaker 4: And during the time before prohibition they ran it right alongside their legal distillery.
• 1:17:18
  Speaker 4: So we know their legal distillery was making about 300 barrels, 300 barrels a year.
• 1:17:22
  Speaker 4: What was that illicit one making?
• 1:17:24
  Speaker 1: So the illicit one was making moonshine right, because the definition of moonshine is you make illegal, distillate illegally and don't pay taxes on it.
• 1:17:40
  Speaker 4: You can't make illegal whiskey, you can't make a legal peach brandy, because if you make it legally, it's not moonshine right, But in 1862 or whatever, it probably wasn't the same, I mean what I think, culturally, looking at it, looking at it too, and you look at it from the these people all being from the Black Forest of Germany, i think I think that they would have a different view of it than like what would be in the south with moonshine, right.
• 1:18:06
  Speaker 4: I think that in their mind, this is just the government trying to fuck them to a greater degree or lesser degree.
• 1:18:13
  Speaker 4: They're very still this day.
• 1:18:14
  Speaker 4: We're very tribal, just like an Eastern, eastern Kentucky and Appalachia.
• 1:18:18
  Speaker 4: I don't know that they would have seen that illegal brandy as being quote unquote moonshine.
• 1:18:23
  Speaker 4: I think that they might have even been offended by calling it moonshine because to them and for what they did and what they were into, their real thoughts on it would be well, really, the only person that can decide whether what I'm doing is illegal or wrong is God.
• 1:18:38
  Speaker 4: Pretty sure God doesn't care whether you call it moonshine or brandy, right?
• 1:18:43
  Speaker 4: So I don't think.
• 1:18:43
  Speaker 4: I don't think they saw it the same way And typically, what I've seen from the history here is that illegal stuff that was made here, that was the stuff for local consumption, that was the stuff that was.
• 1:18:54
  Speaker 4: You know, you don't.
• 1:18:56
  Speaker 4: You don't charge tax to friends and family.
• 1:18:58
  Speaker 4: You know, right.
• 1:18:59
  Speaker 4: Absolutely.
• 1:19:00
  Speaker 1: Right, right, definitely, and there was enough people looking for that.
• 1:19:07
  Speaker 4: Yeah Well, they knew it was going to be a problem here in southern Indiana too, because most of these distilleries weren't big enough to have.
• 1:19:13
  Speaker 4: you know, certain distilleries of certain size, like you're in Kentucky, or you're in Illinois at that time, or Pennsylvania, you would have an excise guy that was.
• 1:19:21
  Speaker 4: he was the storekeeper and he was on hand at all times.
• 1:19:24
  Speaker 4: He had an office there, he was armed, he had a key to everything you had.
• 1:19:28
  Speaker 4: If you wanted into the warehouse and both of you weren't there that day, you can't get into the fucking warehouse, right.
• 1:19:33
  Speaker 4: They could not afford to do that with these little bitty distilleries.
• 1:19:35
  Speaker 4: So, but they also knew that they weren't going to get anybody locally to do it, because who the hell wants that job?
• 1:19:41
  Speaker 4: So for the 150 plus legal operating distilleries we know of in the six county region of the Black Forest, they had one office and that office wasn't even in one of those counties.
• 1:19:51
  Speaker 4: It was in Floyd County, south of here, down where Huber's is at.
• 1:19:54
  Speaker 4: How often do you think that that guy got off the train and got very far away from the tracks?
• 1:19:59
  Speaker 4: And if you go back and you look from 1862 up until up until prohibition, you'll see that that office changes every single year.
• 1:20:09
  Speaker 4: It was never the same guy, because they were scared to death.
• 1:20:12
  Speaker 1: Yeah, and the guy that would come in would go in there and then he'd get scared.
• 1:20:18
  Speaker 1: Yeah, there's no doubt.
• 1:20:21
  Speaker 4: And I think there was a lot of falsified records too.
• 1:20:23
  Speaker 4: I think these guys were probably paying them off.
• 1:20:25
  Speaker 4: because I'll give you an example I have looked and looked and looked for the tax records for multiple of these distilleries that should exist and can't typically find them And I should be.
• 1:20:35
  Speaker 4: I should be finding them specifically, like at the Indiana State Historical Society, within family papers.
• 1:20:41
  Speaker 4: So if you take like after after Jonathan Turley and Solomon Scott took over the Daisy Spring Mill distillery and they ran it up until 1887, you'll find just a smattering of tax records within those personal collections.
• 1:20:55
  Speaker 4: And I think the reason that you're finding those is those are the.
• 1:20:58
  Speaker 4: those are the times when they filled out a legit tax form and kept them And I suspect the rest of time it was money under the table.
• 1:21:04
  Speaker 4: Write this up and make me look good.
• 1:21:07
  Speaker 2: Well and few times they were like uh, you know, we're gonna, we're gonna try to be legal.
• 1:21:13
  Speaker 2: And then they found out this is bullshit.
• 1:21:15
  Speaker 2: And then you know here, this is another table, and that's what.
• 1:21:21
  Speaker 4: Solomon Scott left.
• 1:21:22
  Speaker 4: He retired from the business when he was a young man.
• 1:21:24
  Speaker 4: That's one reason we named that whiskey after him.
• 1:21:26
  Speaker 4: So in 1887, he divested himself of all of his distillery business, so the McCoy and Scott distillery over in Mitchell, indiana, and the Daisy Spring Mill distillery.
• 1:21:35
  Speaker 4: And that's what he told people.
• 1:21:36
  Speaker 4: He said I'm tired of making the government more than I have, more money than I make myself.
• 1:21:39
  Speaker 4: And he went into moonshrining it as well.
• 1:21:41
  Speaker 2: Hey, and since you brought up the Daisy Spring Mill distillery, don't you have something special coming up this weekend?
• 1:21:51
  Speaker 4: Yes, we do As a matter of fact, i'm glad you mentioned that.
• 1:21:53
  Speaker 4: So we have our second annual Indiana spirits tasting at Daisy Spring or at Springville State Park, sorry, yeah, So it actually happens in the village.
• 1:22:03
  Speaker 4: There's eight Indiana distillers there, including Ross and Squibb, and we are located in the old pioneer village.
• 1:22:10
  Speaker 4: You'll be able to walk through the old buildings and taste these various craft whiskies from all Indiana distillers.
• 1:22:14
  Speaker 4: There's no out of state distillers there, which is kind of a cool thing to.
• 1:22:17
  Speaker 4: In the future I do want to open it up maybe to some out of state distilleries as well.
• 1:22:21
  Speaker 4: But this this very much so as part of rebuilding the most extant distillery that we have of that early time period in Indiana, which is the Daisy Spring Mill distillery.
• 1:22:32
  Speaker 4: One of only three existing distilling related buildings left in the Black Forest still has the original 1808 to 1812 pot still that they ran there from 1822 up until 1886.
• 1:22:45
  Speaker 4: Has the original barrel brand, some original barrel fermenters.
• 1:22:48
  Speaker 4: We were able to capture yeast in that building and we're putting this back into use as an actual operating distillery using the methods and the methodology and the means that they would have had in the 1800.
• 1:23:01
  Speaker 4: So this tasting event, all the money for it goes into this project to get the distillery up and going.
• 1:23:06
  Speaker 4: And once that distilleries up and going, a couple of cool things.
• 1:23:09
  Speaker 4: It will be the only state owned distillery in the United States, which is kind of an interesting fact.
• 1:23:15
  Speaker 4: And every bit of money from that whiskey and brandy which will be made with using historic methods And we'll do some other things like Switzerland's County style absence as well I just finished up a film on that with Brian Cushing as well Anything that falls into the purview of that time period will be doing in that building And every every bit of money from that will go back into Springville State Park.
• 1:23:36
  Speaker 4: It doesn't go to any of the parks, goes right back to Springville to keep it going.
• 1:23:40
  Speaker 1: When does that film?
• 1:23:44
  Speaker 2: so that is put on by the Springville State National Park.
• 1:23:50
  Speaker 4: So it's a big part.
• 1:23:51
  Speaker 2: Yeah, yeah, and it is Saturday, the June 10th.
• 1:23:56
  Speaker 4: Yeah, this Saturday and tickets are still available.
• 1:23:58
  Speaker 4: You do have to have a designated driver.
• 1:24:01
  Speaker 4: That's one of the things that the state requires.
• 1:24:03
  Speaker 4: If you're, if you were staying on the property, then at the campgrounds, you don't have to have that, they will drive you back and forth to the campground.
• 1:24:10
  Speaker 4: They limited the tickets to like 400 people, which I actually think is pretty cool because it makes a little bit more intimate.
• 1:24:17
  Speaker 4: And, to top it off, i will be in the old distillery talking about the history of distilling in the Black Forest region.
• 1:24:21
  Speaker 4: It'll be a little crowded this year because I was.
• 1:24:24
  Speaker 4: We had to bring in the archaeological team because we were getting ready to do some flooring work and they want to do a site inspection, which meant they were just going to check this one piece of site And long and short of it I was able to push that project in such a way that they're actually going to excavate everything that's on the dirt side of the floor, which will give us the first and only known map, archaeological map of an Indiana distillery that's ever been done.
• 1:24:48
  Speaker 4: So I'll be explaining some of that archaeology that you'll see in there as well, and it's going to be a good time.
• 1:24:54
  Speaker 1: I mean really cool, That is cool as fuck.
• 1:24:58
  Speaker 1: I mean your dedication to Indiana and distilling is amazing.
• 1:25:08
  Speaker 1: I mean honestly, you can feel your love for distilling in your state, bringing back the history that's been lost.
• 1:25:17
  Speaker 1: I mean just between what you're doing at French Lake with what, how you label the bottles, and then also what you do at the that distillery and then also the mill that I visited, visited you at that And you were doing, you know you were, you were doing, you were making a fermentation mash there.
• 1:25:39
  Speaker 1: I mean that dedication to history is something that is unique to you, You know.
• 1:25:49
  Speaker 1: You know there's a lot of different distilleries.
• 1:25:51
  Speaker 1: They're dedicated to their distilleries, but you're dedicated to the state of Indiana because they were a part of distilling, American history distillery And basically what happened and everything that was happening led to the fact that Indiana was kind of erased for a while and you're just trying to put them into their proper position right, yeah, back where they belong.
• 1:26:23
  Speaker 4: And there's there's.
• 1:26:23
  Speaker 4: There's pride in that too.
• 1:26:25
  Speaker 4: So you know one of the cool things about the Black Force region because it was so tribal So nobody from the whiskey trust ever owned anything here.
• 1:26:34
  Speaker 4: They wouldn't even fuck with it.
• 1:26:36
  Speaker 4: They knew better than to come into this region.
• 1:26:39
  Speaker 4: So there's some real pride there.
• 1:26:41
  Speaker 4: And you know if you're going to be on the quote unquote wrong side of the river and make bourbon, you know, i've said this many times on podcast, but we don't have Red Minnick, we don't have a Mike Beach.
• 1:26:52
  Speaker 4: I have had to become that person for Indiana because there wasn't anyone else to do that, and I love it.
• 1:27:00
  Speaker 4: My family is not from here, but my wife's family is And subsequently my daughter's family is, and people do not realize the absolute beauty in particular Southern Indiana, in my opinion, as well as the depth of history that's here in Southern Indiana, and we do not get our fair share, we don't get our dues.
• 1:27:17
  Speaker 4: There's a reason it's called Southern Indiana.
• 1:27:20
  Speaker 4: There is a cultural difference between it and the rest, and I love the rest of Indiana too, but right, almost its own state And it needs.
• 1:27:28
  Speaker 4: It needs to be represented better than what it has been.
• 1:27:31
  Speaker 5: But you drive into Southern Indiana, where you're at, where Starlight, all that in Southern Indiana And then you go up north above Indianapolis.
• 1:27:40
  Speaker 5: It's two totally different states as far as just the geographical lay of the land.
• 1:27:46
  Speaker 4: And culturally with people it's different.
• 1:27:48
  Speaker 4: with people, It's different.
• 1:27:51
  Speaker 1: You know there's a map of Indiana.
• 1:27:53
  Speaker 4: Great, i think so I get.
• 1:27:55
  Speaker 4: I get a little bored when I get up past where the hills are at, for sure.
• 1:27:58
  Speaker 4: But I saw a map one time that I thought was great.
• 1:28:01
  Speaker 4: I had to find it again but like divided Indiana up into its different regions and like our region was like the woods people And I'm like, yeah, that fucking.
• 1:28:09
  Speaker 4: That's exactly what this is.
• 1:28:13
  Speaker 5: You didn't.
• 1:28:13
  Speaker 5: I think you know during the time that everybody was coming from Chicago trying to find a new place.
• 1:28:19
  Speaker 5: They probably went to Indianapolis and that's about where it stopped, you know.
• 1:28:22
  Speaker 5: So the area you're in did not get migrated the same way.
• 1:28:27
  Speaker 4: Yeah, yeah, i mean we got, we obviously got the organized crime in French, like in West Bayden, but that was actually that actually worked out well for us in many ways And the reason that that happened was because so French, like in West Bayden in particular, great example.
• 1:28:39
  Speaker 4: So when you drive into me and I drive it every day, every day while driving to West Bayden, that fucking the geography and that place does not look like it belongs there.
• 1:28:48
  Speaker 4: That place feels to me like it should be in, like Southern Georgia, but geographically speaking, for organized crime, especially for, like Diamond Jim before Al Capone, what a great place to have operations because your equidistance, basically between St Louis, louis, louis, indianapolis and Cincinnati and you're off the beaten path, nobody was going to mess with those guys at all there.
• 1:29:08
  Speaker 4: So, um, but no, i love Indiana nuts.
• 1:29:11
  Speaker 4: You know I wouldn't say that's an impossibility, that I could go somewhere else, but I'd say statistically improbable, within like 99.9%, that I would ever go to another state.
• 1:29:24
  Speaker 4: That is still so And I don't think you have to anymore.
• 1:29:27
  Speaker 5: You know there's some going on that.
• 1:29:30
  Speaker 5: Why?
• 1:29:30
  Speaker 5: why would you?
• 1:29:31
  Speaker 2: you know, yeah, and I mean you, you've provided so much for Indiana.
• 1:29:36
  Speaker 2: So, yeah, why would you go?
• 1:29:38
  Speaker 4: and I'm going, I'm going for the elusive Sycamore.
• 1:29:42
  Speaker 4: You guys haven't even heard of this, have you?
• 1:29:44
  Speaker 4: Because I don't think they've given one away in like 30 years.
• 1:29:47
  Speaker 4: but you know everybody in Kentucky's Kentucky, Colonel, There's like three fucking Indiana Sycamores in that fucking thing.
• 1:29:53
  Speaker 4: before I die One of these days it's coming.
• 1:29:55
  Speaker 5: What do we got to do to make that happen?
• 1:29:58
  Speaker 4: I don't know, i don't know, i don't know, i don't even know if they still give them away.
• 1:30:01
  Speaker 4: Honestly, that's that's how rare they are.
• 1:30:03
  Speaker 4: So, uh, but that's that's my, that's my joke, that's like he's like telling us to do research.
• 1:30:09
  Speaker 1: I mean, you do got Jeff, that's well.
• 1:30:11
  Speaker 6: you got Jeff that's willing to double team.
• 1:30:13
  Speaker 6: So I mean you know he might be able to slide it across the finish line, so yeah we're right there.
• 1:30:18
  Speaker 6: Oh yeah.
• 1:30:20
  Speaker 1: He goes, he's got.
• 1:30:21
  Speaker 4: Jeff, he will have a.
• 1:30:23
  Speaker 4: Doing it for the team.
• 1:30:24
  Speaker 4: Have a little little conversation up there with our, with our governor.
• 1:30:27
  Speaker 4: Knows death leopard pants.
• 1:30:28
  Speaker 4: He could for sure get some.
• 1:30:29
  Speaker 4: He'd get a reaction.
• 1:30:30
  Speaker 4: I don't know if it'd be the proper reaction, but you get a.
• 1:30:33
  Speaker 4: I'm just gonna.
• 1:30:34
  Speaker 1: I'm gonna.
• 1:30:35
  Speaker 1: You're on.
• 1:30:39
  Speaker 6: I'm going to spit ball this, yeah, but you know, here I am, i'm looking at the William Dalton label, right?
• 1:30:46
  Speaker 6: So here we are, i'm going.
• 1:30:48
  Speaker 6: Is that tiny Just with hair?
• 1:30:55
  Speaker 6: Right?
• 1:30:55
  Speaker 6: So can you?
• 1:30:56
  Speaker 6: so I think you should.
• 1:30:57
  Speaker 6: You should bottle that one barrel and you should call it Randy wodes, but you have to call it, like, sergeant Randy wodes or that, the, that, the, the colonel, we Randy wodes, right?
• 1:31:10
  Speaker 6: And then just take this picture and take all that hair off the top and then put a baseball cap on backwards.
• 1:31:18
  Speaker 6: That dude does not show his crumb dome to anybody.
• 1:31:22
  Speaker 6: I will.
• 1:31:23
  Speaker 4: I will step that up one.
• 1:31:24
  Speaker 4: So here's the notch that I will step that up to.
• 1:31:27
  Speaker 4: Okay, so Jeff Mueller is now, you know, a bona fide single barrel slinger out there, right.
• 1:31:34
  Speaker 1: Yes.
• 1:31:35
  Speaker 4: That's why he's got the pants on.
• 1:31:36
  Speaker 4: He's.
• 1:31:36
  Speaker 4: he's building this character.
• 1:31:37
  Speaker 4: We all have characters.
• 1:31:38
  Speaker 4: I have characters I play.
• 1:31:39
  Speaker 4: What else has he plays?
• 1:31:41
  Speaker 4: McCauley has a character that he plays.
• 1:31:43
  Speaker 4: Jeff's building this character.
• 1:31:44
  Speaker 4: The very next Scotchy bourbon boys barrel pick from spirits of French lick.
• 1:31:48
  Speaker 4: He needs to take them fucking pants, cut them, motherfuckers up, and instead of doing a barrel sticker, he just puts a piece of those fucking pants with a piece of damn clear packing tape on the bottle.
• 1:31:59
  Speaker 1: What, what?
• 1:32:00
  Speaker 1: I will do that.
• 1:32:02
  Speaker 1: But what's the barrel pick Are we doing?
• 1:32:04
  Speaker 1: are we doing a light whiskey barrel pick?
• 1:32:08
  Speaker 5: We're doing an apple brandy freaking barrel pick.
• 1:32:10
  Speaker 1: No, no, the apple brandy, it's gone.
• 1:32:14
  Speaker 1: Apple brandy, oh yeah, we will cut.
• 1:32:17
  Speaker 1: We will cut those pants up and we will put it on the barrel And he's baseball game.
• 1:32:25
  Speaker 6: Worn jersey card.
• 1:32:26
  Speaker 4: Yeah, Are you ever like WWF, WWE?
• 1:32:29
  Speaker 4: They used to do that.
• 1:32:29
  Speaker 4: you know, like some of it bleed on the mat.
• 1:32:31
  Speaker 4: Then, like a week later, you'd be like buy a piece of this mat.
• 1:32:33
  Speaker 4: Why the fuck do I want?
• 1:32:35
  Speaker 1: that Every baseball card has, like a jersey that's cut into a one by one square.
• 1:32:42
  Speaker 1: That's our point In Jersey and somehow that's worth something.
• 1:32:45
  Speaker 4: Yes, yes.
• 1:32:45
  Speaker 2: You know what I see is he's just going to.
• 1:32:51
  Speaker 4: he's going to get so tired of us making fun of these pants because he wants it so bad to be part of his character.
• 1:32:56
  Speaker 4: Yeah, At Casa de.
• 1:32:58
  Speaker 4: Jeffrey Moller.
• 1:32:58
  Speaker 4: There's going to be a flagpole in the front yard with these fucking pants on a flagpole Right Just.
• 1:33:05
  Speaker 1: Do you know anybody from Indiana who can do that?
• 1:33:10
  Speaker 4: Are you going to be?
• 1:33:10
  Speaker 4: I mean, there's hillbillies everywhere, brother, Just saying.
• 1:33:15
  Speaker 6: Well, I'm just going to throw this out there, but we shouldn't pick on tiny too much because it is Pride month.
• 1:33:22
  Speaker 2: They've been having a whole lot of shit going on in the LBGTQ.
• 1:33:30
  Speaker 1: Really Nash.
• 1:33:31
  Speaker 1: You're going to jump in on this.
• 1:33:35
  Speaker 4: I try to turn my brains off to any, any political stuff.
• 1:33:38
  Speaker 4: Yes, yeah.
• 1:33:39
  Speaker 4: Because I just I fuck.
• 1:33:41
  Speaker 4: That's one.
• 1:33:42
  Speaker 4: That's the one thing that I've learned being in this industry.
• 1:33:46
  Speaker 4: Here you go Here's something, here's something else that you guys don't know because nobody's going to say it.
• 1:33:50
  Speaker 4: I'm going to say it and this is not up for discussion.
• 1:33:51
  Speaker 4: I'm just going to say it.
• 1:33:52
  Speaker 4: This is the most woke fucking industry in the fucking world for a bunch of people that like to fucking drink.
• 1:34:01
  Speaker 4: Right, and that's fine.
• 1:34:02
  Speaker 4: Maybe it has its place, maybe it doesn't, but There's a whole discussion there.
• 1:34:06
  Speaker 4: It's hard.
• 1:34:07
  Speaker 4: It's hard to be a libertarian and or a conservative and be in this industry sometimes.
• 1:34:11
  Speaker 1: I mean, that's how we became friends, right?
• 1:34:14
  Speaker 6: I mean, you basically were like you're like, I thought he was taking some heat And you're just like I mean.
• 1:34:23
  Speaker 1: But I will say there are a lot of Whiskey drinker.
• 1:34:29
  Speaker 1: Whiskey is a neutralizer between all politics and 100 percent.
• 1:34:38
  Speaker 1: It's like if you're, if you're sharing some you know William Dalton with anybody, it's, it neutralizes all politics And that's the great thing about whiskey, yeah.
• 1:34:52
  Speaker 4: And I don't, i don't, you know, personally I don't.
• 1:34:55
  Speaker 4: I don't care what anybody thinks, what they believe, what they want to do.
• 1:34:58
  Speaker 4: That's more power to them, as long as it's not being pushed on anybody.
• 1:35:03
  Speaker 4: Like.
• 1:35:03
  Speaker 4: You know, i'm not going out and pushing.
• 1:35:04
  Speaker 4: You know, i force you to believe in magic and the occult and the Fortean, because I'm into that, right, and I also.
• 1:35:11
  Speaker 4: Everyone, everyone, conservatives and liberals take themselves way too fucking seriously.
• 1:35:18
  Speaker 4: Yeah, this, especially in this industry, we're not.
• 1:35:21
  Speaker 4: You know, i said it a million times, we're not curing cancer or making whiskey.
• 1:35:24
  Speaker 4: And you got to be able to make fun of yourself, right?
• 1:35:27
  Speaker 4: I call myself the alchemist.
• 1:35:28
  Speaker 4: Who did I know, when I call myself, that I was going to get made fun of?
• 1:35:31
  Speaker 4: Fuck, yeah, and I make a lot of jokes at my own expense.
• 1:35:34
  Speaker 4: You should be willing to laugh at yourself a little bit.
• 1:35:37
  Speaker 2: Oh yeah, But you've taken the hour and alchemist, you take anybody and whatever and change it into something else or anything like that.
• 1:35:46
  Speaker 2: You know, like I say, i love whiskey, i love people in all generations and everything.
• 1:35:54
  Speaker 2: It's just fun.
• 1:35:57
  Speaker 4: It's room for all of us.
• 1:35:58
  Speaker 2: Yeah, there's room for all of us in this world.
• 1:36:00
  Speaker 2: You know, and just you know.
• 1:36:02
  Speaker 2: You know.
• 1:36:04
  Speaker 2: That's just the way I feel.
• 1:36:06
  Speaker 6: So are we about to bust later.
• 1:36:08
  Speaker 6: Are we about to bust out in a round of kumbaya?
• 1:36:10
  Speaker 1: No, no, no, no, Let's take.
• 1:36:12
  Speaker 1: let's take Alan to him.
• 1:36:14
  Speaker 2: I will not sing with you whiskey.
• 1:36:18
  Speaker 1: Let's take Alan to the mountain.
• 1:36:20
  Speaker 2: I will have a drink with you, the nice level So it's got.
• 1:36:23
  Speaker 2: And I will sing the Scotchy bourbon boy song.
• 1:36:29
  Speaker 1: So, Alan, you've got the one piece of time distilling institute.
• 1:36:35
  Speaker 1: talk about that, And then let's talk about if you have to go see everything.
• 1:36:42
  Speaker 4: Yeah, absolutely So, as though I needed more projects in this world.
• 1:36:46
  Speaker 4: But you know, i'm no longer no longer a home distiller.
• 1:36:50
  Speaker 4: I play one on the internet sometimes, but I'm very passionate about home distilling and the legalization of home distilling, and that's that's one thing.
• 1:37:00
  Speaker 4: I think that that was missing from people that were in the home distilling movement was actual professional distillers that could answer questions, and so there's a lot of guys that I follow.
• 1:37:11
  Speaker 4: You know Jesse from.
• 1:37:13
  Speaker 4: Still, it is a great guy and I watch.
• 1:37:14
  Speaker 4: I think I think this, this shot You're welcome.
• 1:37:19
  Speaker 4: Yeah, i think this shocked Jesse too.
• 1:37:21
  Speaker 4: When I told him, i said you know, you'd be surprised the number of professional distillers that watch your channel during lunchtime, right.
• 1:37:26
  Speaker 4: So I wanted to get in on that somehow, and for a long time I did the forums and stuff and that just becomes an argument and all that shit, and so I saw what Jesse was doing, what bearded and bored were doing.
• 1:37:36
  Speaker 4: I thought, well, i could do something like that.
• 1:37:38
  Speaker 4: Right, it doesn't have to be like high end production stuff, but just answer questions.
• 1:37:41
  Speaker 4: Answer questions from home distillers about what they're doing and how they improve their craft, they make better product And as you do that and the more depth that they get.
• 1:37:50
  Speaker 4: And it's a very limited audience, don't get me wrong, it definitely is As you do that, and they get more depth and that makes them think, well, hey, i could maybe do this on the legal side and get a job doing it.
• 1:37:59
  Speaker 4: And then that's where the fun stuff comes in for me.
• 1:38:01
  Speaker 4: So I do that over on YouTube Take questions, all types of questions, keep questions coming at bishopshomegrownatgmailcom or in the YouTube comments on that, on those videos, because that's what keeps the channel going.
• 1:38:14
  Speaker 4: And then that becomes an outlet as well for, you know, writing the various books I've written about distillation, or putting out the various documentaries about distillation, et cetera.
• 1:38:21
  Speaker 4: So far, all the money from those projects has just gone right back into doing this sort of stuff or developing new things.
• 1:38:26
  Speaker 4: And then there is a new podcast as well.
• 1:38:29
  Speaker 4: We obviously do the Silver Sock with Christy talk with Christy Atkinson, and we've done that now for years I think we're on the episode 120, something at this point that that show just gets better and better.
• 1:38:39
  Speaker 4: But we also have one piece of the time.
• 1:38:43
  Speaker 4: Uh, these are all very long names by the way one piece of the time to Stilling Institute sacred and profane, and what that is is it'll eventually.
• 1:38:51
  Speaker 4: Right now there's two episodes up for free on Spotify.
• 1:38:53
  Speaker 4: There's going to be a third episode, probably this week.
• 1:38:54
  Speaker 4: I'll probably will eventually put that behind a little bit of a paywall, Um, just be able to make a little bit of money off of doing this stuff.
• 1:39:02
  Speaker 4: But that one's fun for me because it's literally like the series.
• 1:39:05
  Speaker 4: Right now I'm breaking it down into series, and so the series for the first set of seven or eight episodes is natural fermentation and natural distillation, as it was happening in the state of Indiana.
• 1:39:15
  Speaker 4: If you were in Indiana in 1808 through 1812, right Walking, walking you through an Apple brandy process or peach brandy process and how that's made, and you could actually do that based off the information that I'm giving you.
• 1:39:25
  Speaker 4: Um, so I love doing that kind of stuff.
• 1:39:28
  Speaker 4: I love working with, uh, with Wayne from Ozark still works and Jason from 13 stills.
• 1:39:33
  Speaker 4: You know I get excited about this stuff because I can come up with a million concepts in my head.
• 1:39:38
  Speaker 4: I can't build that shit.
• 1:39:39
  Speaker 4: I'm not mechanically inclined.
• 1:39:41
  Speaker 4: I, you know I I have learned to work copper to some degree in a very primitive way, which is what I want to learn, and I can build a still.
• 1:39:48
  Speaker 4: But as far as advanced stuff, those guys are excellent at it And you know, my goal is to, with those two guys in particular, is to help them, to help other people, a and B get them to a point where it's actually Wayne because he's still working his day job.
• 1:40:02
  Speaker 4: get him to a point where he doesn't have to work at day job anymore and he can start producing stills for craft distillers.
• 1:40:08
  Speaker 5: Yeah.
• 1:40:08
  Speaker 5: So, hey, alan, do you have a Patreon page?
• 1:40:13
  Speaker 4: I do, i do not, and I've thought about that and I may set that up eventually.
• 1:40:16
  Speaker 4: My, my problem is I'm so I'm so overwhelmed with the projects as they are currently like.
• 1:40:22
  Speaker 4: I hate to put something out there and say, pay me X amount and X amount back because, right, it's sick or something.
• 1:40:28
  Speaker 4: You know what I mean, and I'm I'm prone to sinus infections and all that fun stuff And I get really sick with it.
• 1:40:32
  Speaker 4: Well, i have it, and I hate the idea of having to like, message everybody and be like, yeah, i'll get your fucking content to you eventually, fuck Fuckers.
• 1:40:39
  Speaker 4: So you know, i probably put up something like a I don't know, like a tip jar or something like that eventually, and we'll just run it that way for a while, but it's a possibility in the future.
• 1:40:51
  Speaker 2: Well, you do.
• 1:40:52
  Speaker 2: You do have some books and products out there, so where can these people get these things?
• 1:40:57
  Speaker 2: Yeah?
• 1:40:58
  Speaker 4: So all that stuff, i try to keep everything under one umbrella on the internet.
• 1:41:03
  Speaker 4: Um, so it's the alchemist cabinetcom and the store on there is called the warehouse and so we'll put up like some limited, like print on demand t shirts and shit like that.
• 1:41:11
  Speaker 4: So we do, um, at Bo Cumberland's documentary, the Allen Bishop experience, which was a blast and you were part of that.
• 1:41:18
  Speaker 4: Um, yeah, we, we have a DVD where I did a historic talk about the stilling in Southern Indiana, the, uh, the Salem Indiana Depot.
• 1:41:27
  Speaker 4: That was a lot of fun.
• 1:41:28
  Speaker 4: Um, and then the two alchemist cabinet books.
• 1:41:30
  Speaker 4: So alchemist cabinet, volume one, philosophy, which is like sort of me really finding myself as a distiller when I started at spirits of French lick, and it tells a little bit of the background of my family and the distilling in my family and then give some recipes and stuff.
• 1:41:42
  Speaker 4: And in volume two just recently came out and that's like hardcore distiller's workbook.
• 1:41:48
  Speaker 4: Like there's recipes in there, like there's mash bills in there, there's botanical spirits.
• 1:41:52
  Speaker 4: If you want to know how to make a, we'll just throw something weird out there.
• 1:41:56
  Speaker 4: You want to make a fucking pasties from orange juice.
• 1:41:58
  Speaker 4: You can make a pasties from orange juice.
• 1:42:00
  Speaker 4: I don't know what the fuck you're going to do with it, or why you'd make it, but apparently I did that at one point and it's in there.
• 1:42:05
  Speaker 4: So, um, volume three I'm sort of towing around within my head because at some point and I know that I'm a I'm an odd commodity, like I said, sort of the cult following, right.
• 1:42:18
  Speaker 4: So I figure it like this I've got about 3000 hardcore followers on the legal side of things and about 2000 on the illicit side.
• 1:42:25
  Speaker 4: I'm never going to be that guy that has, like you know, 30,000 fucking followers on YouTube or whatever, and that's fine Cause the ones I have are quality.
• 1:42:32
  Speaker 4: So now we're at the point where that's the ones you want.
• 1:42:36
  Speaker 4: Distilling and spirituality.
• 1:42:38
  Speaker 4: We're at the point now where those two things are going to start to come together in book three.
• 1:42:42
  Speaker 4: Um, specifically, if you guys are familiar with, if you have ghosts, you have everything I did an episode called me and the crows And that gives some of that background to some degree, so that people start to get that understanding.
• 1:42:55
  Speaker 4: And we're going to have a lot more conversations about that on on that podcast this year, In fact the one that I just did with McCulley that'll be up on probably on Sunday.
• 1:43:04
  Speaker 4: We went deep down that rabbit hole, So so today you're, going to listen to that one on.
• 1:43:11
  Speaker 1: Sunday I was listening to the brewer game.
• 1:43:13
  Speaker 1: And what would the brewer game?
• 1:43:17
  Speaker 1: the Milwaukee Brewers right, yeah, okay.
• 1:43:21
  Speaker 1: And on the pregame they had the announcer from the Baltimore Orioles, who stays at the Fister Hotel in Milwaukee, wisconsin, and they were talking about the haunted aspect of the Fister Hotel.
• 1:43:37
  Speaker 1: So all the Orioles were staying there and there was a lot of electrical electric problems.
• 1:43:45
  Speaker 1: But the announcer, who is a female she's their first ever female announcer for the Orioles was talking about how last night, while she was staying there, she woke up at about 2.45 at night and her shower had been turned on at full blast.
• 1:44:10
  Speaker 1: So I think that I would like to invite you to stay with me for a weekend at the Fister Hotel, where everybody stays for the visiting.
• 1:44:25
  Speaker 6: He's trying to get it back to that double team thing.
• 1:44:28
  Speaker 2: I got it one set, so.
• 1:44:31
  Speaker 1: I think I mean that's where I stayed with my wife for our honeymoon.
• 1:44:36
  Speaker 1: And it is a famous haunted hotel.
• 1:44:40
  Speaker 1: So I think that goes to everything.
• 1:44:43
  Speaker 1: We need to take.
• 1:44:45
  Speaker 1: We need to get separate rooms with Kim and Rachel and me and you and separate, and we need to stay there tonight to see if we can pull some of that out.
• 1:44:58
  Speaker 1: I mean we're talking about on the pregame.
• 1:45:01
  Speaker 1: She was talking about how freaked out how she was.
• 1:45:07
  Speaker 2: Bo Cumberland is having a blast with this stuff.
• 1:45:11
  Speaker 2: Right, he's going to incorporate all this in your next video.
• 1:45:19
  Speaker 2: He?
• 1:45:20
  Speaker 1: said, yeah, we need to get to the walking and have Bo document it.
• 1:45:27
  Speaker 6: Yeah, I think you're.
• 1:45:28
  Speaker 2: You know, you mentioned you got to watch what you're saying.
• 1:45:33
  Speaker 6: What You mentioned, your third book.
• 1:45:37
  Speaker 6: I think, based on what you just said, you ought to call it spirits and spirits a day and life balance.
• 1:45:42
  Speaker 6: Bishop.
• 1:45:42
  Speaker 6: Right.
• 1:45:45
  Speaker 6: But, more importantly.
• 1:45:47
  Speaker 6: You know you were talking about Patreon.
• 1:45:49
  Speaker 6: You know I've been having a similar thought with Scotchie bourbon boys.
• 1:45:53
  Speaker 6: I think we should start a go fund me page and call it tiny needs new pants and maybe just see what we can scrounge up and maybe we can pick them up something that the good will, that actually a man would bear, You know, you know, depending on on how heavy he wants to lean into the premise of his character.
• 1:46:11
  Speaker 4: You know, the other option is only fans, right, You know?
• 1:46:19
  Speaker 4: I mean there's not in some just saying and then all money spends the same.
• 1:46:26
  Speaker 5: You think there's an audience for that?
• 1:46:29
  Speaker 4: I'm not saying that they have good taste.
• 1:46:31
  Speaker 2: I'm just saying only fans.
• 1:46:33
  Speaker 2: Like I was saying only fans.
• 1:46:36
  Speaker 2: You know they go anywhere and they might just pick Jeff.
• 1:46:42
  Speaker 4: They talk.
• 1:46:42
  Speaker 4: Talk to Julie about that.
• 1:46:43
  Speaker 4: She's got an only feet account.
• 1:46:45
  Speaker 4: No, no, but I give a shit about that all the time.
• 1:46:53
  Speaker 2: It's out there now.
• 1:46:54
  Speaker 2: She, she's going to give us shit about that tomorrow.
• 1:46:59
  Speaker 4: Oh yeah, sure.
• 1:47:01
  Speaker 4: So jumping back to the spirituality thing, to the other thing I want to mention here, yeah, so if that's something you guys are interested in or anybody's interested in out there and they want to get an idea of where that's headed.
• 1:47:09
  Speaker 4: So I just recently a lot of things have changed this year Now that I've started doing these podcasts So I was lucky enough to start getting the work with Jesse Wilson from still it, like I said, chase the craft, and I really like working with him.
• 1:47:19
  Speaker 4: I look up to him big time.
• 1:47:20
  Speaker 4: He's, he's, he's cool, he's a great voice for craft distillers and home distillers.
• 1:47:24
  Speaker 4: But I also was recently lucky enough with if you have ghosts, you have everything.
• 1:47:27
  Speaker 4: That audience is starting to grow and it's been very slow growth and that's fine.
• 1:47:31
  Speaker 4: But I was able to get in with a gentleman who podcasts from here in northern Indiana.
• 1:47:35
  Speaker 4: One of my favorite podcasts that I listen to on a daily basis called uncomfortable, and so the podcast I did with him went deep into the spirituality behind what spirits of French lick does and has done and what I've done in my life as a distiller and how those are related and the alchemy behind it and all that stuff And it's a really good overview of where in time over the coming seasons, where, if you have, ghosts will be delving a little bit more into you, because the big thing that I wanted to do when I started this paranormal podcast 14 podcasts, whatever and it's not just about ghosts, as any of you that have listened to it know it's for every like one really great podcast episode.
• 1:48:13
  Speaker 4: For most of these podcasts that are out there, there's nine more that just suck completely, and so I don't want to do that And I want to be able to, i think, combining the distillation aspect, the alchemy aspect, into the 14, the paranormal, et cetera.
• 1:48:27
  Speaker 4: I think it works in a unique way And I think there's a lot of cross over there.
• 1:48:30
  Speaker 4: I mean, how many, how many distillery stories have you heard about haunted distilleries, right Or hell?
• 1:48:35
  Speaker 4: every damn label that you guys have of mine has got almost every label has got a dead person on it, right, and there's a reason for that.
• 1:48:43
  Speaker 4: They all have interesting stories and sometimes weird stuff happens with that.
• 1:48:49
  Speaker 6: Except for the, except for William Dalton that has has Tanya, it has pants band on it.
• 1:48:54
  Speaker 2: If you hold that up further, every distillery has, you know, such a unique old history with.
• 1:49:03
  Speaker 2: I mean, you know that happened and has subspirits about it.
• 1:49:09
  Speaker 1: I mean, allen, who's to say that if you revive a brand, that the people who ran the brand back then aren't going to haunt you?
• 1:49:20
  Speaker 1: I mean, who's going to say it?
• 1:49:22
  Speaker 1: You?
• 1:49:23
  Speaker 4: know what I mean.
• 1:49:23
  Speaker 4: That's why you take bottles to their graves, so that you don't have to worry about that.
• 1:49:26
  Speaker 4: But you know, i can say that I've had enough for TN.
• 1:49:30
  Speaker 4: Shit happened to me where, especially demonstrations and stuff I'd be talking about somebody or a particular place and something would just pop in my head that I didn't even know and it would just come out And I'd look later and I'd be like where the fuck did that come from?
• 1:49:44
  Speaker 4: Right, that's there for a reason.
• 1:49:46
  Speaker 4: It's because some of the stuff is necromancy.
• 1:49:48
  Speaker 4: I mean, nobody, you guys didn't know who Maddy Gladden was.
• 1:49:51
  Speaker 4: You didn't.
• 1:49:51
  Speaker 4: That was not a story that you knew.
• 1:49:52
  Speaker 4: No, it was not a story that people knew Orleans knew.
• 1:49:54
  Speaker 4: That was not a story that people in Canada knew.
• 1:49:56
  Speaker 4: And it's not a story that you would otherwise know if it wasn't on a bottle.
• 1:49:59
  Speaker 4: There'd be a handful of us people here in Washington County They're really in the history that would know that story and you tell it when you go get your hair cut to your barber, and that's the only time that that story would ever get fucking told.
• 1:50:10
  Speaker 4: Right, but you put it on a bottle.
• 1:50:12
  Speaker 4: Now she's as alive as she ever was and her story is being told.
• 1:50:16
  Speaker 2: All you can't, all you have.
• 1:50:18
  Speaker 2: Many times I've told that story to people that I've shared this bottle with and to my family and all that that I've shared a pour with.
• 1:50:28
  Speaker 2: So we're taking, take, even hope Take.
• 1:50:32
  Speaker 2: You say you shared a pour with.
• 1:50:34
  Speaker 6: Yes, Yes, or even.
• 1:50:38
  Speaker 6: That was just.
• 1:50:39
  Speaker 6: That was just tiny.
• 1:50:41
  Speaker 4: We've been off.
• 1:50:42
  Speaker 4: Throw another one here and take William Dalton.
• 1:50:44
  Speaker 4: All right, if spirits of French lick didn't exist, we didn't put out William Dalton and West fork existed and they did their fucking old Hamer And that's a whole thing there too.
• 1:50:51
  Speaker 4: But we won't get into that.
• 1:50:52
  Speaker 4: The Dalton story never would have gotten told Right, and so the guy who actually worked at the stillery for 40 plus years, he would have nothing to remember him by.
• 1:51:02
  Speaker 4: There's a picture, one picture We know of one picture.
• 1:51:05
  Speaker 4: That's it Right.
• 1:51:07
  Speaker 4: So that story would have been completely lost the time and Hamer would have gotten credit, which credit he should have, credit for being the owner and starting it.
• 1:51:15
  Speaker 4: But if it weren't for doing us doing what we're doing, dalton never would have had his time to shine.
• 1:51:21
  Speaker 4: And hell I met, i'd meet these families.
• 1:51:25
  Speaker 4: Like I didn't know that there were any of the Dalton family left, i've had his, his direct descendant, great, great great grandson coming.
• 1:51:32
  Speaker 4: Charles Ballard's great grandson came in.
• 1:51:34
  Speaker 1: I hung out with William Dalton's great grandson Come in right there, yeah, i had the I thought all the Sinclairs were gone.
• 1:51:43
  Speaker 4: I met the.
• 1:51:44
  Speaker 4: she should be his Great, great niece.
• 1:51:49
  Speaker 4: She came to visit me.
• 1:51:50
  Speaker 4: I had no idea any of the Sinclairs were left.
• 1:51:54
  Speaker 4: That's, that's cool stuff.
• 1:51:56
  Speaker 2: Right, yeah, you say this.
• 1:51:58
  Speaker 2: So I gotta ask this when they come in, do you actually share a pour with them?
• 1:52:06
  Speaker 4: Oh, if they drank absolutely.
• 1:52:07
  Speaker 4: Yeah, oh, yeah.
• 1:52:08
  Speaker 2: Okay.
• 1:52:09
  Speaker 4: And in fact the Dalton guy and the Ballard guy, and I need to reach out to him soon.
• 1:52:13
  Speaker 4: but I bird, they're good people and they don't drink much.
• 1:52:16
  Speaker 4: They drink a little bit but I'm going to get them up to the farm and we're going to just have a day just to hang out some time up at the farm.
• 1:52:22
  Speaker 1: Oh, on the Dalton guy, please invite me because that you have respected their family with fantastic bourbon.
• 1:52:37
  Speaker 2: I mean, if they get invited up to the farm, that is super special.
• 1:52:42
  Speaker 1: You know, you know, alan, there's a level that you can take this one more step, where you know you have the William Dalton barrel picks, you have the William Dalton weed whiskey that you sell.
• 1:52:58
  Speaker 1: But there's another level you can take it for other people.
• 1:53:02
  Speaker 1: I mean that you pick that, that specific barrel, like you said that you don't bottle.
• 1:53:10
  Speaker 1: And that's the kind of level that I want to reach with you And that I mean I absolutely love your weeded bourbon, there's no doubt about it.
• 1:53:27
  Speaker 2: You have to get rid of those pants first.
• 1:53:28
  Speaker 2: You fuck you.
• 1:53:33
  Speaker 4: I got Okay.
• 1:53:34
  Speaker 1: Can we?
• 1:53:35
  Speaker 4: get a lot of spirits of French lick.
• 1:53:37
  Speaker 1: No, no let's put those pants on one of the bottles.
• 1:53:40
  Speaker 1: We'll cut them all up, well, he thinks it's his idea, it's your idea I'll get, I'll donate the pants.
• 1:53:48
  Speaker 1: I'll donate the pants.
• 1:53:50
  Speaker 1: I mean it just.
• 1:53:53
  Speaker 5: Hey, that's the whole.
• 1:53:55
  Speaker 4: Thing.
• 1:53:56
  Speaker 5: What you guys can't hear is Roxy celebrating upstairs.
• 1:53:59
  Speaker 5: She's not upstairs.
• 1:54:00
  Speaker 1: She's at a birth.
• 1:54:01
  Speaker 1: The baby was born about about an hour and a half ago.
• 1:54:06
  Speaker 4: She made that up because you were wearing those pants.
• 1:54:08
  Speaker 4: She left.
• 1:54:09
  Speaker 1: She likes those pants.
• 1:54:10
  Speaker 1: She's a girl.
• 1:54:12
  Speaker 1: Girls like the pants.
• 1:54:14
  Speaker 4: One more little paranormal aspect that I'm going to throw in here, because I have not talked about this on podcasts before.
• 1:54:20
  Speaker 4: So there are other families too And I should mention her names more often than I do So, specifically the McCoy and the Wolf families.
• 1:54:29
  Speaker 4: I don't have the ancestry in Indiana, as we've talked about before, and those are two names that I can't use on a bottle because obviously McCoy is used elsewhere And Wolf is stolen Wolf, although I do have permission from Eric Stoll to potentially use the name Wolf if I want to.
• 1:54:43
  Speaker 4: But those two families are both distilling families with deep roots in, originally, the Shenandoah Valley and then in Orange County, going back to 1818.
• 1:54:51
  Speaker 4: And their descendants have basically adopted me and treated me like I'm a grandchild And they're fucking awesome.
• 1:54:58
  Speaker 4: They're awesome people And that's.
• 1:55:01
  Speaker 4: That is something that would not.
• 1:55:02
  Speaker 4: There's no other industry where that happens.
• 1:55:05
  Speaker 4: It's not ever going to be a thing that happens, but then I get to tell their family stories and tell their history and be their representative in the world of distilling.
• 1:55:14
  Speaker 1: So But just remember, You're new, Alan.
• 1:55:18
  Speaker 1: I mean you're new, I mean you are a phenomenal person.
• 1:55:23
  Speaker 1: I mean, there's no doubt.
• 1:55:26
  Speaker 1: I just respect the shit out of you on what, how you exist, what, how you respect the industry.
• 1:55:37
  Speaker 1: Every aspect of what you do is what I love about whiskey, what I love about people.
• 1:55:47
  Speaker 1: You fit all the descriptions of what the kind of person I want to be around And I'm proud of you.
• 1:55:59
  Speaker 1: I love everything that you do, your, your dedication, everything, all aspects.
• 1:56:08
  Speaker 1: It's just covered You basically propose No, I'm not proposing.
• 1:56:15
  Speaker 1: You are a quality individual that exists on this planet that respects his place, where he is, but also contributes to every aspect of What would you say The universal energy, and you keep doing that.
• 1:56:38
  Speaker 1: There's no doubt why we're friends.
• 1:56:40
  Speaker 1: I mean, there there's a lot of people in the in the distilling industry that understand a lot of it and I'm friends with them.
• 1:56:50
  Speaker 1: but you understand it fully and you just keep doing what you're doing, respecting what you're respecting, and keep exploring all the aspects of what of what distilling is what life is?
• 1:57:07
  Speaker 4: I mean you and your wife, i mean there's no doubt that Kimberly definitely puts, she adds to everything that what you are So you do know that when Bo puts out that clip, you're gonna take all that stuff back and you're gonna be like Alan's a fucking asshole.
• 1:57:23
  Speaker 1: No, i'm not.
• 1:57:25
  Speaker 4: I know You're not an asshole.
• 1:57:27
  Speaker 1: You know what?
• 1:57:28
  Speaker 1: You're an asshole when you need to be an asshole, because, because people that don't understand what's going on it's, and they're mean to you.
• 1:57:37
  Speaker 1: That's when you're an asshole.
• 1:57:41
  Speaker 2: Right, it's all good, it does bring up a question.
• 1:57:44
  Speaker 2: Yeah, how did you sort of get into all this history and sort of bringing all this into the whiskey world and all I mean just, were you always into the history and stuff like this or did it just sort of once you started into the distilling process and all that?
• 1:58:13
  Speaker 2: and then all of a sudden, you know, once you got into the history.
• 1:58:21
  Speaker 4: I've always been into history and I think what kind of happened was growing up in southern Indiana I touch on this on If You Have Ghosts in the first episode of the John Bowman House as well.
• 1:58:31
  Speaker 4: But one of the aspects was trying to learn more about Indiana history, because my parents didn't really know because all their stories were Kentucky centric from the rest of my family, and so I started hanging out at a place called the John Hay Center and Stevens Museum in Salem, indiana, and you know, small town, it's very tribal and even though my family's been here for three generations now, i'm still the new guy.
• 1:58:52
  Speaker 4: So, like all these old guys would be talking right, and they always had like a cool thing, right, she wants me.
• 1:58:59
  Speaker 4: Being the new guy, wasn't supposed to hear it right.
• 1:59:01
  Speaker 4: So they'd be talking and you'd hear something interesting and you'd like try to get involved in the conversation.
• 1:59:05
  Speaker 4: They just shut your ass, fuck down, right.
• 1:59:07
  Speaker 4: So then I'd start hanging out there more and more and more and more and getting to know the guys, and then they started telling me stories and then they and I'm probably there's a number of places in Washington County that I'm probably the only person that could tell you the history or show you where they're at, because then they'd start showing you things.
• 1:59:26
  Speaker 4: They'd be like, hey, you got you doing anything today?
• 1:59:27
  Speaker 4: No, get in the truck, i'm gonna show you something right.
• 1:59:30
  Speaker 4: And a lot of those guys are dead and gone now, and if I hadn't gotten those stories, they wouldn't exist.
• 1:59:38
  Speaker 4: But a lot of it, a lot of it came from being involved in Stevens Museum.
• 1:59:41
  Speaker 4: I was at one point in time I was the vice president of the Historical Society and the Museum and all that stuff, and I just, i think my interest in history and in my interest in distilling, just like my interest in agriculture and my interest in distilling, they're just great bedfellows.
• 1:59:56
  Speaker 4: They just cross paths very easily.
• 1:59:58
  Speaker 4: And then, you know, i remember like the first time somebody was ever like well, you know, there used to be a distillery there.
• 2:00:05
  Speaker 4: I didn't, but now we're gonna fucking find out everything, yeah, yeah About it.
• 2:00:10
  Speaker 4: So, yeah, that's where it all comes from.
• 2:00:13
  Speaker 4: All those, those crossroads, the crossroads of distilling, history, agriculture and music All cross paths at the right time.
• 2:00:21
  Speaker 4: Yep, they're all.
• 2:00:22
  Speaker 4: That's all.
• 2:00:23
  Speaker 4: That's what I have, that's who I am and what I do.
• 2:00:25
  Speaker 4: So that's awesome.
• 2:00:26
  Speaker 4: That's fucking awesome, brother.
• 2:00:27
  Speaker 4: For anybody into the paranormal stuff, though, check out.
• 2:00:30
  Speaker 4: If you have ghosts, you have everything wherever you get podcasts.
• 2:00:32
  Speaker 4: And if you we did an episode with Jeff as well, and Roxy and if you have cool stories and they're legitimate, don't try to bullshit me, because I will tell you I haven't done it yet.
• 2:00:43
  Speaker 4: But if you try to bullshit me with a story that I know is fake, i will call you the fuck out Absolutely.
• 2:00:49
  Speaker 4: But if you have a legit story to tell, something that happened to you or something that you're interested in, or something you want to tell the world about the things beyond the veil, then I'm happy to host that conversation.
• 2:01:00
  Speaker 4: And there's there are overarching stories that I'm not going to link directly to one another, but if you listen to the entirety of the shows in the coming years, you're going to hear certain things and you're going to go oh, oh, i remember this thing and it's going to, it's going to click, and there's a very large overarching story that's starting to happen now, involving various creation myths, various flood myths and the Nephilim giants, angels, dragonblood, et cetera.
• 2:01:29
  Speaker 4: So it's good, there's cool stuff coming.
• 2:01:33
  Speaker 4: I just have to figure out how to get it there.
• 2:01:35
  Speaker 6: So maybe we should do a private tasting and Waverly Hills.
• 2:01:41
  Speaker 4: Yeah, yeah, but that's Waverly's on the list.
• 2:01:44
  Speaker 4: I've been there many times and a couple of very good friends of mine are.
• 2:01:48
  Speaker 4: They've been ghost hunters for years and they'll be on the show here shortly And then next week I'm interviewing a couple that I'm really excited about.
• 2:01:56
  Speaker 4: So one of the overarching narratives between seasons one through three so far has been my story about what we had happen here on the farm, my friend Bill's story about what happened in Peking, indiana, and so I have a ghost hunting couple from here in Indiana that's just sorry to have done a lot of research at a farmhouse that used to belong to our neighbors, where a gentleman lived, very famous well in certain circles, last name, by name of Soudar I can't remember his first name, but he was the handwriting expert on the Lindberg baby case.
• 2:02:28
  Speaker 4: But this house has got a lot of weird shit happening and it all connects into the weird stuff that was in the stories about Peking and the other episodes And I think when people hear it I won't make that connection for them, but when they hear it and they've heard those other episodes, they're going to be like, oh, because all these places are within just a couple miles of each, are all somewhat connected to the same families And they're all connected to the same area near the railroad tracks.
• 2:02:55
  Speaker 2: So Oh is it.
• 2:03:00
  Speaker 6: Black Moon Manor before they tore down.
• 2:03:02
  Speaker 4: No, i didn't, And they've been there.
• 2:03:04
  Speaker 4: This couple that's coming on have been there and done the whole thing, so I'm real curious That's a two to far from you.
• 2:03:12
  Speaker 4: I've been to.
• 2:03:13
  Speaker 4: there's a, there's a, there's a lot of I don't know.
• 2:03:16
  Speaker 4: There's a lot of places that aren't nearly as famous or well known.
• 2:03:20
  Speaker 4: but there's, damn man, i mean you could literally like here in Washington County.
• 2:03:25
  Speaker 4: you could, you could easily make multi parts on a tour.
• 2:03:30
  Speaker 4: and French lick is even fucking worse.
• 2:03:32
  Speaker 4: Just the history, and French lick is insane.
• 2:03:35
  Speaker 4: I'll tell you one that people don't know, not even a ghost story, but they just give you an idea of how weird things were.
• 2:03:40
  Speaker 4: This is similar to the Maddie Gladden story.
• 2:03:42
  Speaker 4: When you come into West Bay in Indiana, if you go to the visitor center really cool brick building when you first come into town of course has all the things that visitor center would have.
• 2:03:51
  Speaker 4: But if you ever come in and ask the lady if you can go upstairs, and the reason is because that was actually a brothel all the way up until the 1970s, and so the rooms are actually still exactly as they were when they closed the brothel.
• 2:04:08
  Speaker 6: Oh so yeah, oh, now you got.
• 2:04:12
  Speaker 4: now you got Nash and man, i wish that they were like any.
• 2:04:18
  Speaker 4: I got to talk to the new owners of Maddie Gladden House but the old owners there was never any.
• 2:04:24
  Speaker 4: Anything that happened at the Maddie Gladden House.
• 2:04:26
  Speaker 4: I want so desperately for there to have been something to that there now.
• 2:04:30
  Speaker 2: But I, you know, me, me, bo and Joe you gotta think that there was, but they just didn't want to talk about it, or something like that.
• 2:04:39
  Speaker 4: It could, it could be And it could be.
• 2:04:41
  Speaker 4: I don't know what their stance is on you know, yeah, some people get weird about that shit.
• 2:04:45
  Speaker 2: Yeah exactly.
• 2:04:46
  Speaker 4: I've got a couple of people in the industry right now that kind of like got halfway on the hook but they won't pull the trigger because they think it's somehow going to affect their standing in the industry.
• 2:04:55
  Speaker 4: And again I just want to look at him and be like we don't fucking cure cancer.
• 2:04:58
  Speaker 4: Come on, no one fucking cares that you have a ghost story, except for the people in the show industry What they're afraid that you'll make them more popular.
• 2:05:08
  Speaker 4: I don't know, I don't know.
• 2:05:10
  Speaker 4: I think they think that people think they're crazy or whatever.
• 2:05:12
  Speaker 2: but yeah, exactly, and can't hold out against them, but yeah, that is what it is.
• 2:05:18
  Speaker 4: I'll get them eventually.
• 2:05:19
  Speaker 1: Wendell, he's one of those guys, right, he's worried about being more crazy than he already is.
• 2:05:26
  Speaker 4: I'll tell you one more that's coming up this season that I'm very excited about, and this is thanks to Kevin Rose.
• 2:05:31
  Speaker 4: He made this connection for me, and I was talking about this guy long before it was long before it was popular to talk about this guy.
• 2:05:37
  Speaker 4: I was talking about him and I was talking about Dick Stoll as well, before anybody else other than Eric Wolf was mentioning their names.
• 2:05:42
  Speaker 4: There's a certain podcast you can go back on and you can hear me say both of these guys names and the podcast I'm on.
• 2:05:48
  Speaker 4: The guys are like who's that Except now?
• 2:05:50
  Speaker 4: oh, we know who.
• 2:05:51
  Speaker 4: These guys are right.
• 2:05:52
  Speaker 4: Whatever, it doesn't matter.
• 2:05:54
  Speaker 4: There's a lot of fake shit in this industry.
• 2:05:56
  Speaker 4: So Jerry Dalton is coming on.
• 2:06:00
  Speaker 4: If you have ghosts, you have everything.
• 2:06:02
  Speaker 4: So you guys familiar with Jerry.
• 2:06:04
  Speaker 4: So he was the only non beam master distiller at Jim beam and the Jim beam signature stuff they did with all the grains of signature craft stuff.
• 2:06:14
  Speaker 4: That was Jerry's stuff Really, and Jerry's very much into the paranormal the 14, et cetera.
• 2:06:20
  Speaker 1: And so where's Jerry now?
• 2:06:23
  Speaker 4: He lives in Louisville.
• 2:06:24
  Speaker 1: Okay, so he's retired, working He's retired.
• 2:06:27
  Speaker 4: Write the book about distilling right now, including spirituality and distilling, and they're working on getting them.
• 2:06:34
  Speaker 4: That same group of people And at least they did this for him, i will say that is working on getting him into the bourbon hall of fame.
• 2:06:40
  Speaker 1: How long was he the distiller there that was not being distilled?
• 2:06:46
  Speaker 4: I'd have to go back and look.
• 2:06:47
  Speaker 4: He worked at Barton before that as well, i think.
• 2:06:49
  Speaker 4: Seven or eight years, something like that.
• 2:06:51
  Speaker 4: He was basically right in between Booker and and Fred, so okay, so he's the one that actually trained, so yeah, but they, they, the corporate side says that no, the corporate side basically erased that history, so my question is Fred, it's you get the?
• 2:07:18
  Speaker 1: I mean, even his own biography was he came by, came.
• 2:07:27
  Speaker 1: he wasn't interested initially in doing it And then at one point he realized he should do it And there was a point where he knew he should.
• 2:07:43
  Speaker 1: but then where he grasped that he should take it seriously.
• 2:07:50
  Speaker 1: I mean, you could, you don't go to from a manager of.
• 2:07:57
  Speaker 1: I mean, he was seriously considering managing Frank Williams Jr And then he came to the distillery and then worked with his dad.
• 2:08:10
  Speaker 1: So once his dad passed, that's when he was the distiller, or was it before Booker passed?
• 2:08:20
  Speaker 4: So it was.
• 2:08:20
  Speaker 4: It was when Booker was retired, basically.
• 2:08:23
  Speaker 1: So okay, and so Fred was working there, but he wasn't ready.
• 2:08:27
  Speaker 4: He wasn't.
• 2:08:28
  Speaker 4: Yeah, he wasn't the distiller, though at the time.
• 2:08:30
  Speaker 1: I mean, i talked to Greg Schneider all the time And don't get me wrong, i respect the shit out of Fred.
• 2:08:37
  Speaker 1: I mean, what he is now, he has owned it, there's no doubt, and he is 100% figured out.
• 2:08:44
  Speaker 1: Whatever his dad didn't figure out with him, he figured it out with his son, there's no.
• 2:08:51
  Speaker 1: It's just like.
• 2:08:52
  Speaker 1: He's like whatever Booker wasn't to him which made him not want to be a part of the industry, he's like.
• 2:09:00
  Speaker 1: I'm not doing that to my son, i'm just going to make him figured out early.
• 2:09:05
  Speaker 1: I mean, i think Freddie eventually, what he's doing with you know there's Fred still there and he's doing a good job, but Freddie is like light years ahead of what Fred was at his age.
• 2:09:19
  Speaker 4: Absolutely.
• 2:09:20
  Speaker 4: Absolutely, that's spectacular, and Freddie is such a cool dude to talk to in the first place.
• 2:09:26
  Speaker 4: I mean, you know, i talked to him back and forth a few times and he's not afraid to ask questions.
• 2:09:30
  Speaker 4: He's not, you know, he's, he's.
• 2:09:31
  Speaker 4: I hesitate and this comes off disrespectful sometimes I hesitate sometimes to call some of the bigger distillers distillers, because I'm not sure.
• 2:09:40
  Speaker 4: I'm not sure how much.
• 2:09:41
  Speaker 4: How much do you actually know?
• 2:09:42
  Speaker 4: How much can you know if it's handed?
• 2:09:44
  Speaker 4: It's handed to you in a file format, and here's what we do And this is all we do.
• 2:09:48
  Speaker 4: But Freddie is certainly a distiller.
• 2:09:50
  Speaker 4: He's a real distiller, and I think that Jerry was as well.
• 2:09:54
  Speaker 4: There's a good possibility that Jerry is also related to William Dalton.
• 2:09:57
  Speaker 4: We're working on that right now, that's.
• 2:09:58
  Speaker 4: That's actually a thing that might be legitimate.
• 2:10:01
  Speaker 4: Have you said that before Oh?
• 2:10:05
  Speaker 4: yeah.
• 2:10:05
  Speaker 4: Okay.
• 2:10:06
  Speaker 1: That's crazy.
• 2:10:07
  Speaker 1: That's, that's awesome.
• 2:10:09
  Speaker 4: Well, I find myself in weird positions.
• 2:10:11
  Speaker 4: One of the last things I'll mention here that I think you guys will find really cool is so, and I found this through spring mill.
• 2:10:17
  Speaker 4: Last year we did the candlelight tour and myself and Brian Cushing from the Victorian bar room, where they're talking about distilling history and talking about the old distillery, And we talked over 7,000 people that night.
• 2:10:25
  Speaker 4: It was insane, but we met a gentleman and I'm not going to say his name on the air because, again, this industry's full of a bunch of fucking fake people who want to jump on the other people's coattails and steal their shit.
• 2:10:35
  Speaker 4: But I did happen to meet the very last yeast keeper at Stitzel Weller and he's from Indiana and he lives in Indiana And I met the guy that I also happened to know, the guy through him now, who taught him, who's still alive, who worked directly for Will McGill Long and short of it.
• 2:10:52
  Speaker 4: I now have the exact Stitzel Weller not yeast, but the actual mash bill and process that Stitzel Weller was using, as taught to them by Will McGill because of two yeast keepers who kept the yeast going in a Kentucky distillery but lived on the Indiana side of the river.
• 2:11:10
  Speaker 4: So that's pretty cool shit and nobody's getting their fucking names because they're not jumping on that shit.
• 2:11:17
  Speaker 2: That's fucking awesome brother.
• 2:11:19
  Speaker 1: I can't wait to see what you call that.
• 2:11:23
  Speaker 4: Yeah, i mean, it's only a yeast protocol, so it's not like you know, it's not anything that's going to like break the mold or anything, but it's fucking cool.
• 2:11:30
  Speaker 4: And the fact that it has Indiana roots, that's, that's pretty impressive.
• 2:11:34
  Speaker 4: And apparently maybe the older guy maybe may or may not actually have a Donna jug that belonged to Stitzel Weller.
• 2:11:42
  Speaker 4: So, yeah, pretty cool shit, yeah That is cool.
• 2:11:48
  Speaker 5: Hey, if you name it, can you just name it the 5%, since only 5% is made outside of Kentucky.
• 2:11:57
  Speaker 5: The 5% 5%.
• 2:12:01
  Speaker 4: Yes, yes, absolutely.
• 2:12:03
  Speaker 4: Oh.
• 2:12:04
  Speaker 4: That's so funny, So funny.
• 2:12:05
  Speaker 4: They're stuck on that.
• 2:12:06
  Speaker 4: That's still stuck on that So.
• 2:12:09
  Speaker 4: I mean, come on, anybody's ever.
• 2:12:12
  Speaker 4: You guys ever.
• 2:12:13
  Speaker 4: This is something you should work on And if you need a contact, i might be able to get you a contact.
• 2:12:17
  Speaker 4: You guys ever, any of you guys ever actually been inside of MGP?
• 2:12:21
  Speaker 1: No, I'd like to.
• 2:12:22
  Speaker 1: The only the closest I've been is talking to you.
• 2:12:25
  Speaker 1: And you have us, greg, greg from old Elk, what the wait Tell me the last name.
• 2:12:36
  Speaker 4: Betsy.
• 2:12:37
  Speaker 4: Yeah, that is the last name.
• 2:12:39
  Speaker 1: Yeah, he basically was a distiller there and basically was distilling whiskey or bourbon, malt bourbon.
• 2:12:49
  Speaker 1: I mean.
• 2:12:50
  Speaker 1: he his mall, you know.
• 2:12:52
  Speaker 1: he has a malt mash bill that's 51% corn, but then malts the second one, And that's what old Elk is, I mean.
• 2:13:03
  Speaker 1: and then basically old Elk purchased all the product and it's still aging in Indiana And then he started distilling it in Colorado and he's doing that.
• 2:13:17
  Speaker 1: But that's a whole different thing, Yeah.
• 2:13:19
  Speaker 4: I mean, unless you guys go in there and that's that's what I'm driving at here with that 5% thing and they won't let you take pictures or anything.
• 2:13:26
  Speaker 4: But as you can't fucking imagine how big that fucking place is and how just ungodly insane the amount of whiskey that is on hand just in one of those where, when you're talking about a warehouse that you walk into, and it can be July and you walk into the middle of it and it's still winter temperatures in the middle of that warehouse because it holds on to the heat and the cold and it actually shifts the seasons by six months.
• 2:13:51
  Speaker 4: That's fucking insane.
• 2:13:53
  Speaker 1: Yeah So, but but what it tells you?
• 2:13:57
  Speaker 1: there's that even with that they still can't make.
• 2:14:04
  Speaker 1: You guys still can't make enough.
• 2:14:07
  Speaker 1: It's insane, i mean, when you hear about what?
• 2:14:11
  Speaker 1: it's pre prohibition.
• 2:14:13
  Speaker 1: We're still only at like what 80%?
• 2:14:18
  Speaker 1: what it tells you is we have what to 200 million more people.
• 2:14:26
  Speaker 2: This is the most highly sought after whiskey that's been laid down.
• 2:14:31
  Speaker 2: Yeah.
• 2:14:33
  Speaker 5: And it tells you that anybody that's going to say 95% is made in Kentucky.
• 2:14:37
  Speaker 5: Are you kidding me?
• 2:14:38
  Speaker 5: I mean, there's just such a force, yeah.
• 2:14:42
  Speaker 4: Yeah, absolutely No absolutely, it's marketing.
• 2:14:46
  Speaker 5: Let me, let me get my sheep's coat and go follow the rest of these motherfuckers, because that's about what it feels like, yeah.
• 2:14:53
  Speaker 4: Yeah, that's.
• 2:14:54
  Speaker 4: That's one thing I'm incredibly proud of, and I love MGP and they let the lights on for Indiana, but I've never bottled a drop of MGP and I never will, no matter where I go, you know there's plenty of it out there.
• 2:15:06
  Speaker 2: So I love you for that, And that's another thing.
• 2:15:09
  Speaker 2: That's why the Scotchie bourbon boys are here to get this word out here That not all whiskey is made in Kentucky.
• 2:15:18
  Speaker 2: It's made all across the United States and you know Indiana is one of the great states that it's made in.
• 2:15:27
  Speaker 4: We do okay for doing it wrong.
• 2:15:29
  Speaker 1: You talk to it.
• 2:15:30
  Speaker 1: Oh yeah, i need to say it but that sounds like something that's.
• 2:15:34
  Speaker 6: that's, that's statistic.
• 2:15:36
  Speaker 6: sounds like something somebody from Kentucky would say Right, in order to be bourbon and has to be made in Kentucky, and 95% of all bourbon is made in Kentucky.
• 2:15:45
  Speaker 1: Well, they used to say 95.
• 2:15:47
  Speaker 1: Now they say 92.
• 2:15:49
  Speaker 1: They gave you 3%.
• 2:15:51
  Speaker 4: The best, the best backhanded compliment that I ever got.
• 2:15:54
  Speaker 4: I can't even be mad about it.
• 2:15:55
  Speaker 4: The best backhanded compliment I ever got was from Jimmy Russell When he tried the least in Claire, two year old, and then he asked me where we were, where we were from and all that stuff, and I said Indiana.
• 2:16:04
  Speaker 4: And he just looked at me and he goes if you have grandparents from Kentucky, i was like, yeah, i guess you got enough in you.
• 2:16:09
  Speaker 4: Okay, thank you.
• 2:16:14
  Speaker 4: Thank you, sir.
• 2:16:15
  Speaker 4: Thank you, have another.
• 2:16:18
  Speaker 2: Holy shit, adam.
• 2:16:19
  Speaker 2: I've never said that before, that's.
• 2:16:24
  Speaker 1: I mean that.
• 2:16:24
  Speaker 1: that's kudos.
• 2:16:25
  Speaker 1: Your respect for distilling is right there.
• 2:16:32
  Speaker 1: with all the great distillers, There's no Yeah.
• 2:16:36
  Speaker 4: I appreciate it.
• 2:16:37
  Speaker 1: We appreciate it.
• 2:16:38
  Speaker 1: I mean what we didn't even talk about your whiskey tonight, We just talked.
• 2:16:43
  Speaker 1: I just rambled, but we all drank it.
• 2:16:49
  Speaker 4: And if we talk about the whiskey, the problem is just tell the same stories over and over again.
• 2:16:53
  Speaker 4: You know so.
• 2:16:54
  Speaker 4: The product's there, it speaks for itself.
• 2:16:56
  Speaker 4: You guys are, you guys are high on it, and you know it's.
• 2:17:00
  Speaker 4: It's there for people that want it.
• 2:17:01
  Speaker 4: That's, it's, it's.
• 2:17:02
  Speaker 4: Hopefully it becomes a thing in time that becomes a little bit of a legacy for Indiana.
• 2:17:06
  Speaker 1: So well, i love what all the craft distillers are doing across the country, because what used to be something that Kentucky owned, the rest of the world There's.
• 2:17:19
  Speaker 1: There's Texas distillers, there's Colorado distillers, there's Indiana distillers, there's Wisconsin distillers.
• 2:17:26
  Speaker 1: They're all producing unique blends or or whiskeys that are from their part of the country.
• 2:17:39
  Speaker 2: And I know you guys are close distillers They're stepping up.
• 2:17:44
  Speaker 1: But you.
• 2:17:45
  Speaker 1: but what you're doing, alan, is you're taking it to another level with other things And every place that you go they're doing it too and it's something to be excited about, because you know we all we can do is take away from the tequila market and the vodka market and flavored vodka.
• 2:18:10
  Speaker 2: Here's what the alchemist Alan Bishop is doing And what.
• 2:18:16
  Speaker 2: Look at here What's around me tonight.
• 2:18:19
  Speaker 2: I only have 13 of them.
• 2:18:22
  Speaker 4: It's a pretty good fucking library.
• 2:18:24
  Speaker 2: Yeah, 13 of the many different you know compliments that you do.
• 2:18:35
  Speaker 4: Better We got a.
• 2:18:36
  Speaker 4: Trying to see what there's a dog, seeing what you had back there.
• 2:18:41
  Speaker 4: I got you Okay.
• 2:18:43
  Speaker 5: Well, and maybe one day, 50, 60 years from now, this.
• 2:18:47
  Speaker 2: This is my most prize, and it was.
• 2:18:51
  Speaker 2: I got that.
• 2:18:52
  Speaker 2: That's the original lease.
• 2:18:54
  Speaker 4: I just finished, just finished one of those off that Brian Cushing brought me.
• 2:18:58
  Speaker 4: I didn't even have any.
• 2:18:59
  Speaker 4: He had to buy it from place and little will bring it to me.
• 2:19:03
  Speaker 5: So it's always fun 50, 60, 50, 60 years from now, Alan, somebody will open up a distillery somewhere outside of French lick and they'll.
• 2:19:12
  Speaker 5: they'll be, you know, talking to some podcast group and talking about how, oh man, back in the day you know they had this guy's name was Alan, and so they're going to have a tribute bottle with your face on it.
• 2:19:25
  Speaker 5: It's going to be very reminiscent of this And, because that said person won't know how to distill it, it'll be MGP juice You've created that fucking nightmare.
• 2:19:40
  Speaker 3: It's going to be fun to be Fun to be, Whatever?
• 2:19:44
  Speaker 5: Finally have an MGP Alan Bishop bottle.
• 2:19:49
  Speaker 4: That's fucking phenomenal man.
• 2:19:51
  Speaker 4: I hope it's something fucked up too.
• 2:19:53
  Speaker 4: I hope it's like.
• 2:19:54
  Speaker 4: I hope by that point it's like it is now where everybody is like who have you had the MGP light whiskey?
• 2:20:00
  Speaker 4: It's so good, motherfucker.
• 2:20:01
  Speaker 4: The only reason you're drinking that shit is because nobody could get any fucking bourbon from MGP.
• 2:20:06
  Speaker 4: Fuck off.
• 2:20:08
  Speaker 2: This can have a fucking t-shirt on and shit.
• 2:20:14
  Speaker 5: I hope I live long enough to see that day.
• 2:20:16
  Speaker 5: Why do you do it?
• 2:20:17
  Speaker 4: I hope whatever little piece of my quintessence still exists in this world.
• 2:20:20
  Speaker 4: I'm going to haunt the fuck out of that person, like I'm telling you right now, you know, like if it's a dude I'm going to be on there and listen.
• 2:20:26
  Speaker 4: I don't, i don't.
• 2:20:27
  Speaker 4: I don't suppose that a ghost has a sexual orientation.
• 2:20:30
  Speaker 4: But if they're on a podcast, i'm just going to be flipping them in a nut sack.
• 2:20:32
  Speaker 1: Just I want to team up with you on that one.
• 2:20:35
  Speaker 1: We'll just, we'll just I love you.
• 2:20:47
  Speaker 4: I do not want to sort fight you.
• 2:20:50
  Speaker 1: No crossing streams.
• 2:20:54
  Speaker 6: Not not to pile on CT, but that bottle will actually just be called the Bishop and it'll be MGP 95, five finished in prune juice barrels.
• 2:21:07
  Speaker 4: I hope it's like a 30 year old bottling of something in mind and just tastes like fucking pencil lead is what I hope, and I hope I hope that it's got a big enough name at that point that they just pay stupid prices for it.
• 2:21:17
  Speaker 5: I mean in my tribute bottle.
• 2:21:19
  Speaker 5: I kind of class pieces of the jeans that I get on my next barrel pick bottle.
• 2:21:30
  Speaker 1: I'm talking about Yeah, bishop, i'm not going up and chopping up my jeans for that next barrel pick, man, they're just going to be one by one squares.
• 2:21:45
  Speaker 4: If you guys haven't kept up with it.
• 2:21:47
  Speaker 4: I just recently had one of these moments and I'm going to do it again.
• 2:21:50
  Speaker 4: I'm going to pull Dick move, it's coming.
• 2:21:52
  Speaker 4: I'm Mike.
• 2:21:54
  Speaker 4: Drop released the 60% corn, 17 wheat, 13 oats and 10% care or 10% malt.
• 2:22:00
  Speaker 4: Sounds an awful lot like a mash bill.
• 2:22:01
  Speaker 4: You know right That they bought from an undisclosed distillery in Kentucky that aged in a cellar and there was a whole thing there And the retail price was like $407, but most places you look at it's like $1400.
• 2:22:13
  Speaker 4: Well, i tried to reach out to them forever ago because that was the first legal bourbon my dad and I ever distilled at Copper and Kings and they blocked me for whatever reason, i don't know why.
• 2:22:22
  Speaker 4: Maybe they maybe they were friends with somebody I worked with the Copper and Kings, i don't, it doesn't matter.
• 2:22:25
  Speaker 4: So me and dad, we got a sample that through a very good friend, we did a tasting of it on YouTube.
• 2:22:30
  Speaker 4: It's just Lisa and Claire.
• 2:22:31
  Speaker 4: That's seven years old, right?
• 2:22:32
  Speaker 4: So now I've got I've got some barrels of Lee that I set aside that are coming up on seven years old.
• 2:22:38
  Speaker 4: Should I?
• 2:22:39
  Speaker 4: should I do it?
• 2:22:40
  Speaker 4: Should I?
• 2:22:41
  Speaker 4: should I just be that fucking guy and be like $400 a bottle.
• 2:22:45
  Speaker 4: motherfuckers.
• 2:22:45
  Speaker 4: Yeah, that's, that's what it is, right, i'm just to say that you did it one time right And I'll just tell people up front, like, don't buy it, it's stupid, don't buy it, it's fucking retarded.
• 2:22:57
  Speaker 4: Just so good.
• 2:23:00
  Speaker 6: But Allen, you call it Lee sin Claire, senior.
• 2:23:02
  Speaker 6: Potentially, potentially.
• 2:23:05
  Speaker 1: But all I got to say is why the hell?
• 2:23:09
  Speaker 1: it's just like the people who pay.
• 2:23:14
  Speaker 1: that aren't the people, aren't your people?
• 2:23:19
  Speaker 1: No?
• 2:23:20
  Speaker 1: so if they're not your people, let them pay it and then read produce something for your people, that is better.
• 2:23:31
  Speaker 4: Maybe I'll just do like a black label.
• 2:23:33
  Speaker 4: It's just red text that says I never wanted to do this in the first place.
• 2:23:37
  Speaker 4: So so you're.
• 2:23:38
  Speaker 4: So you're almost the age of my son, a couple years from my son.
• 2:23:43
  Speaker 1: You're not of the, you're not from our generation.
• 2:23:46
  Speaker 1: And what does our generation want?
• 2:23:49
  Speaker 1: Our generation always has wanted, and I will tell you this from third grade on.
• 2:23:56
  Speaker 1: I want.
• 2:23:58
  Speaker 1: I want what I can't fucking have, and I will pay shit loads of money for what I can't have.
• 2:24:04
  Speaker 1: I wanted the wacky pack.
• 2:24:06
  Speaker 1: In third grade I wanted the baseball card.
• 2:24:10
  Speaker 1: It's.
• 2:24:11
  Speaker 1: You know, when I was 12 years old, i've always wanted what I don't want, and marketing people understand that about this generation.
• 2:24:21
  Speaker 1: That's why it all exists.
• 2:24:23
  Speaker 1: So give you.
• 2:24:25
  Speaker 1: Why should you not participate in my generation's weakness in producing?
• 2:24:32
  Speaker 1: something first Can't tell Right, right.
• 2:24:34
  Speaker 1: Because it's a soul.
• 2:24:37
  Speaker 1: That's fun.
• 2:24:38
  Speaker 1: It has nothing to do with your soul.
• 2:24:42
  Speaker 2: Make some money.
• 2:24:43
  Speaker 5: You don't want to buy into that shit.
• 2:24:48
  Speaker 1: But at the same time, the kind of class thing.
• 2:24:52
  Speaker 1: When you were doing that with the kind of class, it's like people were like my age was just like, really, that's how much it costs.
• 2:25:01
  Speaker 1: So we believe everything you said.
• 2:25:03
  Speaker 4: God damn they did.
• 2:25:04
  Speaker 4: But they were people coming in being like.
• 2:25:07
  Speaker 4: We saw online that it's like $50 a shot.
• 2:25:11
  Speaker 1: If you want to pay that, then you know what I mean, but once again want what we can't have, and if it's $50 a shot, give it to me.
• 2:25:20
  Speaker 4: Right, right.
• 2:25:23
  Speaker 6: I was so worried.
• 2:25:24
  Speaker 6: I thought, for sure.
• 2:25:25
  Speaker 6: When Jeff said you know what people in my generation want, And I was going to go.
• 2:25:31
  Speaker 6: Oh no, don't go back to the double team.
• 2:25:34
  Speaker 4: Deflippered pants.
• 2:25:37
  Speaker 1: That's what they want.
• 2:25:37
  Speaker 1: Hey, you heard that.
• 2:25:39
  Speaker 1: What concert are you taking me to?
• 2:25:42
  Speaker 1: Whoa, whoa, whoa, whoa, whoa, me and my wife.
• 2:25:45
  Speaker 1: What concert are we all going to?
• 2:25:48
  Speaker 6: You're just asking.
• 2:25:52
  Speaker 4: Are you staying in the same room?
• 2:25:53
  Speaker 4: I wouldn't.
• 2:25:54
  Speaker 4: I'm just saying I have to say, fallon, that's good instincts, motley.
• 2:25:57
  Speaker 2: Crue and.
• 2:25:57
  Speaker 1: Deflippered and Deflippered I'm just saying, fallon, that's, that's good instincts.
• 2:26:02
  Speaker 5: Motley Crue and Deflippered and Jeff is in and Rocks here going.
• 2:26:07
  Speaker 2: yes, I, i, he's wearing those pants?
• 2:26:11
  Speaker 1: No, I'm not.
• 2:26:12
  Speaker 1: I'm not wearing those pants.
• 2:26:14
  Speaker 1: You know they will be cut up into squares, to go on a French like barrel pick.
• 2:26:21
  Speaker 4: I will say this And I hate, I hate to say this And I love you, Jeff, but I have to say I love the Spider-Man shirt, but you do got a little bit of a silent Bob thing going on there tonight.
• 2:26:31
  Speaker 1: I'm going for it 100 percent.
• 2:26:34
  Speaker 1: My shirts.
• 2:26:35
  Speaker 1: my shirt is like four times too too small.
• 2:26:39
  Speaker 1: It's a smear.
• 2:26:42
  Speaker 4: You look like you're the.
• 2:26:43
  Speaker 4: You look like you're the guy that worked at like the local record store in like 2005, 2006.
• 2:26:50
  Speaker 1: I'm saving my beard off now.
• 2:26:52
  Speaker 4: You walk in and the guy's like if you heard the new white stretch record, it's really fucking good.
• 2:26:58
  Speaker 2: You bought a couple of albums for him.
• 2:27:00
  Speaker 2: I swear to God I did.
• 2:27:01
  Speaker 2: Was that?
• 2:27:05
  Speaker 4: You know, Radiohead has a new album coming out.
• 2:27:07
  Speaker 4: Yeah, I saw that.
• 2:27:08
  Speaker 4: I don't care.
• 2:27:12
  Speaker 1: But at the same time, but at the same time it's like.
• 2:27:16
  Speaker 1: I have Apple.
• 2:27:17
  Speaker 1: I have Apple, i can listen to whatever.
• 2:27:23
  Speaker 4: Oh, jeff, that was fucking great buddy.
• 2:27:26
  Speaker 2: Oh.
• 2:27:26
  Speaker 4: I'm not drinking on podcast anymore.
• 2:27:28
  Speaker 4: I haven't drank a drop tonight.
• 2:27:29
  Speaker 4: I've had so much fucking fun doing this.
• 2:27:31
  Speaker 1: It's phenomenal.
• 2:27:32
  Speaker 1: You were on.
• 2:27:32
  Speaker 1: You were drinking coffee.
• 2:27:34
  Speaker 2: I saw that all night bro.
• 2:27:38
  Speaker 1: All right, everybody.
• 2:27:39
  Speaker 1: So I think we need to wrap this 11, fucking 30.
• 2:27:44
  Speaker 4: Yeah, we would fool Joe Rogan on this bullshit For sure.
• 2:27:47
  Speaker 2: Oh yeah.
• 2:27:49
  Speaker 6: Yeah, you have to be like a six part mini series when it comes on.
• 2:27:53
  Speaker 6: You want to get posted online.
• 2:27:55
  Speaker 1: Yeah, Yeah, I mean for God's sakes.
• 2:27:57
  Speaker 1: My mom and my wife just texted me She's on her way home from a birth.
• 2:28:01
  Speaker 1: We started and the baby wasn't born, and now it's born and she's on her way.
• 2:28:06
  Speaker 2: She's on her way with new pants before before you cut out, i do want to do one more thing.
• 2:28:10
  Speaker 2: I just want to do one more plug for the spring meal.
• 2:28:17
  Speaker 2: Yeah, if you want to get tickets for that, you can call Kalita Crew, it at 812-849-3534, and you can still get your tickets and call her directly.
• 2:28:36
  Speaker 2: And it's going to be a great event and that's Saturday, june 10th.
• 2:28:42
  Speaker 2: Two days.
• 2:28:45
  Speaker 4: It's going to be a good time for everybody.
• 2:28:46
  Speaker 4: And if you come by, come through the distillery and I'll talk to you about Indiana distilling history.
• 2:28:52
  Speaker 6: So yeah, at this point, ct it's pretty much one day.
• 2:28:56
  Speaker 5: Yeah, you're right, carl, it is one day and about 20, 22 minutes.
• 2:29:02
  Speaker 1: Oh man, we've got to be up early and out the door.
• 2:29:05
  Speaker 1: But yeah, all I got to say is, if you get a chance to go there and Alan you're going to be there, correct?
• 2:29:15
  Speaker 1: You guys?
• 2:29:16
  Speaker 1: French look is going to be there The value is immense.
• 2:29:20
  Speaker 1: I mean, you share your distilling knowledge and I've been down.
• 2:29:27
  Speaker 1: Come down to Indiana and what you do there and what you do for the community and the distilling community is 100% not like anybody else, right, yeah?
• 2:29:42
  Speaker 4: Got to be different.
• 2:29:43
  Speaker 4: Oh well, and Brian Cushing will be with me in the distillery, by the way, for those who are fans of the Victorian bar room.
• 2:29:51
  Speaker 4: So always great time to hang out with Brian, and he's a wealth of information as well.
• 2:29:57
  Speaker 4: And last little plug there.
• 2:29:59
  Speaker 4: So we just finished up filming a movie that we've been working on, a documentary since before COVID.
• 2:30:07
  Speaker 4: I'd come across some information some years ago about two absent distillers that were in Switzerland County, indiana, in 1830s, and so Brian and I have worked on this project with Locust Grove, kentucky, artisan Stiller Inn, spirits of French lick.
• 2:30:18
  Speaker 4: We actually went to Musee de Venos, we captured yeast from Musee de Venos, we got botanicals from Musee de Venos and we reproduced what a Switzerland County absent would have been in the 1830s and we filmed the entire process.
• 2:30:31
  Speaker 4: And this past week we actually went to a piece of property.
• 2:30:35
  Speaker 4: Ironically, another descendant of a distiller knew where it was, but we actually went to the Griffith Dickinson property where the absent distiller one of the two absent distilleries was in Switzerland County, indiana, and I just captured yeast from there in order to use that to reproduce a new absent in the future.
• 2:30:50
  Speaker 4: So that's cool.
• 2:30:51
  Speaker 4: So we'll look out for that.
• 2:30:56
  Speaker 2: And one of the costs for this is $35 per person If you're standing in the parks campground, $45 to be not standing in the parks campground, And this is.
• 2:31:06
  Speaker 2: I believe there's like 15 different distillers going to be there.
• 2:31:12
  Speaker 4: I don't remember, I think eight or so.
• 2:31:14
  Speaker 4: But yeah, Okay, Either way good time.
• 2:31:17
  Speaker 5: Last but not least.
• 2:31:18
  Speaker 5: Yeah.
• 2:31:19
  Speaker 5: Last but not least, yep Allen, if you receive a package in the next coming week from the buckle and it has Jeff's name attached to it, please don't refuse it.
• 2:31:33
  Speaker 5: Send it back.
• 2:31:36
  Speaker 6: We'll do.
• 2:31:36
  Speaker 6: Yeah, i'll know.
• 2:31:39
  Speaker 5: Do not accept the package.
• 2:31:42
  Speaker 4: You know, you know guys for sure, but he's, he's, he's on this fucking pants thing, like it's going on a fucking bottle somewhere.
• 2:31:49
  Speaker 1: So it's coming.
• 2:31:51
  Speaker 4: It's going to be.
• 2:31:52
  Speaker 4: It's going to be a thing.
• 2:31:53
  Speaker 4: He's going to think that you guys forgotten about this conversation.
• 2:31:56
  Speaker 4: You give him a couple of weeks.
• 2:31:57
  Speaker 4: He's like, guys, the next time we do a single barrel pants.
• 2:32:00
  Speaker 4: Wait a second.
• 2:32:01
  Speaker 4: I got to be with him.
• 2:32:03
  Speaker 5: You wear them damn pants down here tomorrow.
• 2:32:06
  Speaker 2: I'm wearing shorts.
• 2:32:07
  Speaker 2: Oh yeah, they're going, yeah, they're going down.
• 2:32:10
  Speaker 2: New, new, new, new Tomorrow.
• 2:32:13
  Speaker 4: It's.
• 2:32:13
  Speaker 4: It's either that or you're never.
• 2:32:14
  Speaker 4: You're never going to see him again because he's going to get off here and go outside and burn them.
• 2:32:17
  Speaker 4: Fucking assholes.
• 2:32:18
  Speaker 4: I made the whole show about my car.
• 2:32:22
  Speaker 1: Carl used to be all over it.
• 2:32:24
  Speaker 1: It was fine, but I just got quadruple teens, so fuck that Stop talking.
• 2:32:29
  Speaker 1: Yeah, exactly All right.
• 2:32:34
  Speaker 1: everybody, everybody.
• 2:32:35
  Speaker 1: who's going to take us out?
• 2:32:37
  Speaker 1: Who's going to do it?
• 2:32:38
  Speaker 1: Love you man.
• 2:32:39
  Speaker 1: Who's?
• 2:32:40
  Speaker 2: going to do it, ct, or Keep doing what you're doing, nash, and look forward to seeing you the next time, brother.
• 2:32:46
  Speaker 1: CT.
• 2:32:46
  Speaker 1: take us out.
• 2:32:47
  Speaker 1: Cheers Bebo.
• 2:32:49
  Speaker 1: Do you guys you're going to do the whole thing?
• 2:32:53
  Speaker 1: What?
• 2:32:54
  Speaker 1: where we're at, what we do?
• 2:32:58
  Speaker 5: Seriously at this point in the night.
• 2:33:00
  Speaker 1: Okay.
• 2:33:00
  Speaker 1: You're going to do it Okay, do it.
• 2:33:05
  Speaker 2: Go ahead.
• 2:33:05
  Speaker 2: Don't forget Scotchy bourbon boys.
• 2:33:09
  Speaker 2: All your stuff, glen Karens.
• 2:33:14
  Speaker 5: T-shirts, hats.
• 2:33:14
  Speaker 5: Follow us on Twitter Any social media platform whatsoever, First lick distillery.
• 2:33:22
  Speaker 2: Get your Glen Karens, get your bourbon, get your wine.
• 2:33:26
  Speaker 5: We're soon to be sponsored by Buckle, so keep an eye out for that as well.
• 2:33:30
  Speaker 4: Don't forget to go to the Scotchy boys' Patreon.
• 2:33:32
  Speaker 4: It's actually titled by Jeff Newpants.
• 2:33:35
  Speaker 6: Yeah, And that's going to be the new product for the Bourbon Festival.
• 2:33:41
  Speaker 6: We're going to have Scotchy Bourbon, boys, def, leopard pants And assorted over the obese adult sizes.
• 2:33:49
  Speaker 2: All right, all right.
• 2:33:51
  Speaker 2: Overpriced, priced too, can we get to the mirrors?
• 2:33:57
  Speaker 5: The mirrors with Jeff's face on it that he went at the fair.
• 2:34:01
  Speaker 4: Yes, by a shirt that also says not silent Bob.
• 2:34:04
  Speaker 2: Yeah.
• 2:34:06
  Speaker 4: So no one gets confused by another shirt that says I don't work at a record store because they no longer fucking exist.
• 2:34:16
  Speaker 1: But they came back And I was there for a while.
• 2:34:19
  Speaker 1: Then it got fired.
• 2:34:20
  Speaker 1: Oh shit, all right, all right, everybody.
• 2:34:24
  Speaker 1: My words.
• 2:34:30
  Speaker 2: Thanks everybody for watching on Facebook and sticking in there with us.
• 2:34:34
  Speaker 2: The whole three people I think one of them is me.
• 2:34:39
  Speaker 1: Once left.
• 2:34:40
  Speaker 4: That's fucking great.
• 2:34:41
  Speaker 1: So, Jeff, I think I will buy you a shirt that says.
• 2:34:46
  Speaker 6: I am going to buy you a shirt that says I want double teamed, and you're going to wear that down at Kentucky Bourbon Festival.
• 2:34:53
  Speaker 1: God wearing that, you get him in a Oreo shirt.
• 2:34:56
  Speaker 1: Only Alan wears it at Bourbon on the banks.
• 2:34:59
  Speaker 2: I'll listen to you, you know how fucking shirt on you while you're drunk.
• 2:35:04
  Speaker 4: I'm all about irony, i'll wear the fucking shirt.
• 2:35:06
  Speaker 4: But I'm just telling you, if you guys really want to get him what he wants, you get him a picture, a shirt with a picture of a double stuffed Oreo that says double stuff.
• 2:35:13
  Speaker 4: That's my thing.
• 2:35:16
  Speaker 2: You got it, brother, all right, all right.
• 2:35:20
  Speaker 1: All right, all right, all right, everybody, good night, good night.
• 2:35:24
  Speaker 1: Facebook, twitter, instagram, youtube and also all the all social media platform All Yep, Yep Hey remember, remember, remember.
• 2:35:37
  Speaker 5: To live your life dangerously Good global.
• 2:35:41
  Speaker 5: Equals good friends, good times and good laughs.
• 2:35:48
  Speaker 1: Little Stevo's going to take us out.
• 2:35:51
  Speaker 2: First the French look, Check him out.
• 2:35:57
  Speaker 6: So me the way to the next whiskey bar.
• 2:36:01
  Speaker 6: Oh, titty, titty, you're going as far as.
• 2:36:07
  Speaker 5: I like Alan's rendition, that's probably better.
• 2:36:10
  Speaker 5: The solid version.
• 2:36:18
  Speaker 6: We said that speaker up to the microphone and you're not doing a damn thing.
• 2:36:22
  Speaker 1: We got far on Facebook now.
• 2:36:27
  Speaker 5: Because they came back to like they're still fucking on.
• 2:36:29
  Speaker 5: Look at this.
• 2:36:34
  Speaker 6: Yeah, they're like hey wait, look, they're doing another live, it's the same one.
• 2:36:38
  Speaker 6: They're still talking about fans.
• 2:36:43
  Speaker 2: All right.