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Transcript

Daufuskie Low Country Bourbon! · Whiskey Chasers

• 0:09
  SPEAKER_02: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
• 0:17
  SPEAKER_02: All while enjoying a glass.
• 0:19
  SPEAKER_02: I'm Steve.
• 0:20
  SPEAKER_02: I'm Nick.
• 0:21
  SPEAKER_02: And I'm Chris.
• 0:22
  SPEAKER_02: Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.
• 0:28
  SPEAKER_03: So yeah, I figured we'd go with this one.
• 0:30
  SPEAKER_03: Yeah.
• 0:31
  SPEAKER_03: Cornell and Deal.
• 0:32
  SPEAKER_03: Another Cornell blockade runner.
• 0:33
  SPEAKER_03: Blockade Runner by Cornell and Deal.
• 0:35
  SPEAKER_03: Okay.
• 0:35
  SPEAKER_03: Because we did that one time before, but then the episode got eaten on Nick's computer or whatever.
• 0:40
  SPEAKER_03: So it's a navy, navy Cavendish crumble cake, which wow, that sounds awesome.
• 0:45
  SPEAKER_03: It does sound awesome.
• 0:46
  SPEAKER_03: And then hand stove Red Virginia, Golden Virginia.
• 0:49
  SPEAKER_03: But here's the big thing.
• 0:51
  SPEAKER_03: They soak it in a premium rum, which I'm not sure what that is.
• 0:54
  SPEAKER_03: Premium rum.
• 0:55
  SPEAKER_03: It's a premium rum for seven days.
• 0:57
  SPEAKER_03: And Cornell and Dio loves to soak rum stuff in rum for like seven days.
• 1:01
  SPEAKER_03: Because I think I think even the beast that just came out, we did.
• 1:05
  SPEAKER_03: That was seven days.
• 1:07
  SPEAKER_03: But this one was from 2017.
• 1:11
  SPEAKER_03: Yeah, 2017.
• 1:13
  SPEAKER_03: So it had some age on it.
• 1:14
  SPEAKER_03: Has some age on it.
• 1:16
  SPEAKER_03: So I figure we dip back into this.
• 1:17
  SPEAKER_03: Yeah.
• 1:18
  SPEAKER_03: And I think it'll go good with the island whiskey.
• 1:21
  SPEAKER_02: Yeah.
• 1:21
  SPEAKER_02: Yeah.
• 1:21
  SPEAKER_02: So for this bottle, we're doing defusky.
• 1:24
  SPEAKER_03: Defusky.
• 1:25
  SPEAKER_02: Defusky bourbon.
• 1:27
  SPEAKER_02: Uh which is a lowland bourbon.
• 1:29
  SPEAKER_02: Low lowland.
• 1:31
  SPEAKER_02: I think is what they call it.
• 1:32
  SPEAKER_02: Like a low can't like a low country boil.
• 1:34
  SPEAKER_02: Yeah.
• 1:34
  SPEAKER_02: Lowland boil.
• 1:35
  SPEAKER_02: A low country bourbon.
• 1:36
  SPEAKER_02: Low country boil.
• 1:37
  SPEAKER_02: So it's from South Carolina, uh, off of Defusky Island.
• 1:41
  SPEAKER_03: And we we looked it up.
• 1:42
  SPEAKER_03: If you're wondering, it's Defusky.
• 1:44
  SPEAKER_03: It is Defusky.
• 1:45
  SPEAKER_03: With an emphasis on the second defusky.
• 1:48
  unknown: Yeah.
• 1:49
  SPEAKER_02: We had to look it up because it is spelled pretty weird.
• 1:52
  SPEAKER_02: Now, this bottle I have not had.
• 1:55
  SPEAKER_03: Yes, that is correct.
• 1:56
  SPEAKER_02: And Chris have both had it.
• 1:57
  SPEAKER_02: Although I remember nothing about it.
• 1:59
  SPEAKER_02: You really liked it.
• 2:00
  SPEAKER_02: Did I?
• 2:01
  SPEAKER_02: Oh, very good.
• 2:02
  SPEAKER_02: Everyone has told me that this is a very good bottle.
• 2:04
  SPEAKER_02: I'm coming into this with a very big bias, saying that this is gonna be a shit bottle.
• 2:09
  SPEAKER_02: Why do you think it's gonna be a shit bottle?
• 2:11
  SPEAKER_02: So I'm excited to be proven wrong because this is a rum distillery.
• 2:15
  SPEAKER_02: Wait, this is working perfectly with the magic.
• 2:18
  SPEAKER_02: It's working up perfectly about that.
• 2:19
  SPEAKER_02: All these guys do is rum.
• 2:22
  SPEAKER_02: Like that is their primary thing.
• 2:24
  SPEAKER_02: It's gonna make sense for like the ocean.
• 2:26
  SPEAKER_02: Absolutely for islands.
• 2:28
  SPEAKER_02: When did they get started really well?
• 2:29
  SPEAKER_02: Uh 2013.
• 2:31
  SPEAKER_02: When did their bourbon start?
• 2:33
  SPEAKER_02: Bourbon didn't start until well, sometime after 2016.
• 2:38
  SPEAKER_02: I don't know exactly when.
• 2:39
  SPEAKER_02: Some point between 2016 and 2025.
• 2:42
  SPEAKER_02: 2024.
• 2:43
  SPEAKER_01: So between the two of those.
• 2:44
  SPEAKER_01: When Mary and I went in 2018, no, 20, maybe it was 2016.
• 2:51
  SPEAKER_01: 2016, 2017, we went to Hilton Head.
• 2:54
  SPEAKER_01: Couldn't find a single distillery there.
• 2:57
  unknown: No.
• 2:57
  SPEAKER_03: We then I don't think they didn't, they didn't have it.
• 2:59
  SPEAKER_01: We know we were we then we went a did we go with Bob and Rosemary's One Big Family at one time?
• 3:08
  SPEAKER_01: Or maybe it was just Mary.
• 3:09
  SPEAKER_01: There was a time where Mary went and tried.
• 3:14
  SPEAKER_03: Did you guys ever go by yourselves?
• 3:15
  SPEAKER_01: Yeah, we went in 2017, maybe by ourselves, but we never went together.
• 3:19
  SPEAKER_01: I think everyone but me went one other time.
• 3:22
  SPEAKER_01: Yeah.
• 3:23
  SPEAKER_01: And I tried looking for distilleries in Hilton Head or around South Carolina that did whiskey.
• 3:30
  SPEAKER_01: Couldn't find a single thing.
• 3:32
  SPEAKER_01: Now I think Charles didn't even have distilleries now.
• 3:35
  SPEAKER_01: I think no one did it was rum and vodka, no one did any kind of whiskey.
• 3:41
  SPEAKER_03: And we tried looking for stuff.
• 3:42
  SPEAKER_03: There was only rum.
• 3:43
  SPEAKER_03: That's the what you're talking about.
• 3:44
  SPEAKER_03: Yeah.
• 3:45
  SPEAKER_03: Couldn't find a single thing.
• 3:46
  SPEAKER_02: That must have been pre-2016.
• 3:48
  SPEAKER_02: Oh, I'm sorry.
• 3:49
  SPEAKER_02: It came out in 2019.
• 3:50
  SPEAKER_02: That's when this bottle came out.
• 3:52
  SPEAKER_02: That's when the bourbon started.
• 3:53
  SPEAKER_02: 2019.
• 3:55
  SPEAKER_02: That makes sense.
• 3:56
  SPEAKER_02: So when I was doing research for this, trying to find out anything about the owner of this place, and the owner's name is uh Tony Chase.
• 4:04
  SPEAKER_02: Tony Danza.
• 4:05
  SPEAKER_02: Tony Chase.
• 4:05
  SPEAKER_02: Tony Chase sounds like a fake name.
• 4:07
  SPEAKER_02: It does sound like a fake name.
• 4:09
  SPEAKER_02: When he started it, which he started it like he lives on the island.
• 4:12
  SPEAKER_02: On Hilton or on this.
• 4:16
  SPEAKER_03: So he's got like two neighbors.
• 4:17
  SPEAKER_03: No, Steve, it's Defusky.
• 4:19
  SPEAKER_03: Defusky.
• 4:20
  SPEAKER_03: We always want to say Defusky, but it's Defusky.
• 4:23
  SPEAKER_02: Defusky.
• 4:24
  SPEAKER_03: Defusky.
• 4:25
  SPEAKER_02: On the island full time, and there's not very many people that live on the island.
• 4:30
  SPEAKER_02: Because the island's like 2.5 miles wide.
• 4:34
  SPEAKER_02: It's incredibly small.
• 4:35
  SPEAKER_02: It's a very small island.
• 4:36
  SPEAKER_02: He's a retired pharmacist.
• 4:38
  SPEAKER_02: And so he was a pharmacist for a long time, retired, moved to the island.
• 4:42
  SPEAKER_02: He got into like another version.
• 4:44
  SPEAKER_02: Yeah.
• 4:45
  SPEAKER_01: Another version of pharmacy.
• 4:46
  SPEAKER_02: Another version of pharmacy.
• 4:47
  SPEAKER_02: Another version of pharmacy.
• 4:48
  SPEAKER_02: And got real into the realms because of course he would.
• 4:51
  SPEAKER_02: You're on an island.
• 4:52
  SPEAKER_02: That makes perfect sense.
• 4:53
  SPEAKER_02: Uh in 2016.
• 4:55
  SPEAKER_02: I would kind of be disappointed if you didn't do that.
• 4:57
  SPEAKER_02: Exactly.
• 4:58
  SPEAKER_02: Yeah.
• 4:58
  SPEAKER_02: In 2016, I found an article.
• 5:00
  SPEAKER_02: And at that time, he was just starting on a vodka.
• 5:05
  SPEAKER_02: And he there was no interest in doing a whiskey.
• 5:08
  SPEAKER_02: It was actually like pretty anti-wiskey in the article I was reading about.
• 5:12
  SPEAKER_03: They were like, Are you gonna do whiskey?
• 5:14
  SPEAKER_03: And he was like, Defusky, you said.
• 5:18
  SPEAKER_02: But he did meet up with another guy that is taking over the place.
• 5:23
  SPEAKER_02: So taking over or like taking over.
• 5:26
  SPEAKER_02: A guy named Jeremy Quinn.
• 5:28
  SPEAKER_02: Uh yeah, Jeremy Quinn.
• 5:30
  SPEAKER_02: What is it with these names?
• 5:31
  SPEAKER_02: I know, right?
• 5:32
  SPEAKER_02: These are these are pretty islands.
• 5:36
  SPEAKER_03: Jeremy Quinn, the Eskimo.
• 5:38
  SPEAKER_03: Remember that song?
• 5:40
  SPEAKER_02: Everybody's gonna he was hired in 2021 and became the master distiller, and he is the successor of the business.
• 5:48
  SPEAKER_02: So he will be he will be taking over the business, and Tony is gonna be be backing off a little bit.
• 5:55
  SPEAKER_02: But all they do really is rum and then did a little bit of vodka, and now they have a bourbon.
• 6:00
  SPEAKER_02: And so in my head, this is gonna be an afterthought bottle, and it's gonna be it's the only one, and it's gonna be a whatever bottle.
• 6:09
  SPEAKER_02: But I haven't tried it yet.
• 6:10
  SPEAKER_02: Is rum that much?
• 6:12
  SPEAKER_02: Is it rum that much beer to make?
• 6:13
  SPEAKER_03: Yeah, because just sugar, right?
• 6:15
  SPEAKER_03: It's just sugar, just sugar cane.
• 6:16
  SPEAKER_03: But they still they age the crap out of rum, right?
• 6:18
  SPEAKER_03: No, they don't can, but I've had some rum that was aged to like but white rum is like 20-year-old rum for like 40 bucks.
• 6:27
  SPEAKER_03: I'm like, well, this is ridiculous, you know.
• 6:30
  SPEAKER_01: White rum is unaged, that's pretty common.
• 6:32
  SPEAKER_03: Then you start getting into like slightly aged.
• 6:36
  SPEAKER_03: When you get white rum, you're getting flavored stuff, like Bacardi green apple.
• 6:39
  SPEAKER_01: Okay, did you know that tequila is all aged?
• 6:43
  SPEAKER_03: Well, it pretty much in the white stuff, it kisses the barrel.
• 6:46
  SPEAKER_03: Well, you got it, well, okay, aged for what, two hours?
• 6:49
  SPEAKER_03: So here's the same.
• 6:50
  SPEAKER_01: Well, with that in mind, with that in mind, that could be the same for rum.
• 6:56
  SPEAKER_01: But rum is dark as crud.
• 6:59
  SPEAKER_03: There's dark rum and there's white rum.
• 7:01
  SPEAKER_03: Well, yeah, the white.
• 7:02
  SPEAKER_03: I'm talking about the dark rum.
• 7:04
  SPEAKER_01: That's more molasses.
• 7:06
  SPEAKER_03: Well, it's got age on it, you know.
• 7:08
  SPEAKER_03: Some do.
• 7:09
  SPEAKER_03: Gotta put that stuff back.
• 7:10
  SPEAKER_03: So I'm guessing it's easier to make, but then you just gotta be with be patient with it.
• 7:14
  SPEAKER_03: Maybe people drink rum like it's going out of style.
• 7:17
  SPEAKER_03: Like some people drink it.
• 7:18
  SPEAKER_02: Rum's really popular.
• 7:19
  SPEAKER_02: For me, I I haven't messed around with two main spirits.
• 7:23
  SPEAKER_02: Like, I am pretty much whiskey only.
• 7:26
  SPEAKER_02: Uh, vodka is a nothing to me.
• 7:29
  SPEAKER_02: Vodka is just gin is the old world.
• 7:31
  SPEAKER_02: Yeah, gin.
• 7:32
  SPEAKER_03: I like.
• 7:32
  SPEAKER_03: I've I have uh gin's the other one that I've gotten into.
• 7:35
  SPEAKER_03: You gotta appreciate gin, like a like a fine painting.
• 7:38
  SPEAKER_02: Right.
• 7:39
  SPEAKER_03: But some history behind that.
• 7:41
  SPEAKER_02: Tequila, rum, those kind of things.
• 7:43
  SPEAKER_03: Tequila is so good.
• 7:45
  SPEAKER_03: I know very little about it, and I want to know more about it, but I just haven't spent the time to get to know tequila.
• 7:51
  SPEAKER_03: We started appreciating me and Nick started appreciating rum when we got our hands on some specialized uh rum.
• 7:57
  SPEAKER_03: Uh some of it was Scotch, Scotch Forward, um, Diplomatico.
• 8:03
  SPEAKER_03: But we also got our hands on some like never like you remember when we were doing the um not the plug 'em or anything, but I guess I'll I will plug I don't know the name.
• 8:12
  SPEAKER_03: Flavir?
• 8:12
  SPEAKER_03: Flavair, yeah, flavor or whatever the hell is it?
• 8:16
  SPEAKER_03: Um we were doing that for a minute, and uh we did some rum.
• 8:20
  SPEAKER_03: You remember this?
• 8:20
  SPEAKER_03: And they they'd send you things that like there's not a lot of, and like different things to try and whatnot.
• 8:26
  SPEAKER_03: And we did some rum.
• 8:28
  SPEAKER_03: And we did get some Scotch-esque rum and some different rums, and they were there's some dark rum.
• 8:33
  SPEAKER_03: I mean, we think dark cigars, right?
• 8:36
  SPEAKER_03: Like a super Maduro Steve, you know what I'm talking about?
• 8:39
  SPEAKER_03: Like a super dark cigar, right?
• 8:41
  SPEAKER_03: Right, yeah, that flavors like almost too much to take.
• 8:44
  SPEAKER_03: They have rums like that.
• 8:45
  SPEAKER_03: Okay, which I mean, you know, sign me up, right?
• 8:48
  SPEAKER_01: You know what I mean?
• 8:49
  SPEAKER_01: So there's a company called Foursquare Rolling Fork, and there's another one.
• 8:56
  SPEAKER_03: When I hear Foursquare, I always think of the game?
• 8:59
  SPEAKER_03: No, I think of uh because I've seen that a bunch, but I think of FourGate and there's a Foursquare pipe tobacco.
• 9:06
  SPEAKER_01: So Foursquare is all rum, but it's all aged, like extra like 16, 18-year-old stuff.
• 9:14
  SPEAKER_01: That is it tastes like bourbon.
• 9:16
  SPEAKER_01: It's fantastic.
• 9:18
  SPEAKER_01: Rolling Fork, they do a lot of uh older blends of different rums.
• 9:24
  SPEAKER_01: So Barbados.
• 9:25
  SPEAKER_01: So within rums, you've got like Jamaican Barbados, um and a few other tropical islands that do different styles of rum.
• 9:36
  SPEAKER_01: And then even within that, American companies will bring that rum over and then finish it in like Ambrana wood, or they'll age it or finish it in X rye or X bourbon barrels.
• 9:51
  SPEAKER_03: Well, and rum is very similar to um brandy.
• 9:56
  SPEAKER_03: In the sense of like, well, they have like extra aged and extra old and NX, you know, the the at least the way that they um put the aged kind of thing on there.
• 10:06
  SPEAKER_03: Because you have brandy that what's it's like XO and I can't remember, it's like it's old, old pale or something like that, and extra old or I can't I can't remember the off the top of my head, but they I've seen that on rum.
• 10:20
  SPEAKER_03: Thinking like, is this like and they do do some rum with like cognac and whatnot or or brandy, but I've seen that just on rum.
• 10:26
  SPEAKER_01: Rum can get up there, rum can get super fancy, but you gotta be like a rum drinker to really go after those or find them.
• 10:33
  SPEAKER_03: But I feel like even their like super high-end rums, they've always been pretty affordable.
• 10:38
  SPEAKER_01: Foursquare gets up there like 100 and some odd bucks.
• 10:41
  SPEAKER_03: Yeah, but if you were to take any other spirit and say it's got 28 years of age, and you're like for$100,$200, like what?
• 10:49
  SPEAKER_03: What?
• 10:49
  SPEAKER_03: No, like you know what I mean?
• 10:51
  SPEAKER_03: But rum, you get that.
• 10:52
  SPEAKER_03: Yeah, you get it.
• 10:53
  SPEAKER_03: I mean, hell, even brandy, you get something with you know 29 years of age or something.
• 10:58
  SPEAKER_03: It's gonna be behind the counter, and it's like a lot of money, like like 800 bucks a bottle or something.
• 11:05
  SPEAKER_03: Yeah, it can get crazy expensive, but rum, I feel like is always like for what you're getting, based on like the stats, yeah, yeah, cheap.
• 11:14
  SPEAKER_03: So I'm like, it's gotta be damn easy to make, you know what I mean, or whatever.
• 11:17
  SPEAKER_03: And they make it out of different things, too, right?
• 11:20
  SPEAKER_02: Usually it's sugar of some sort, so either molasses, um sugar cane.
• 11:26
  SPEAKER_02: You can have uh, I think these guys do a lot with Demorara sugar, and so yeah, it's usually it's a it's a sugar base of of some sort, but it's variations of what that sugar can be.
• 11:39
  SPEAKER_02: Did you get a poor Chris?
• 11:41
  SPEAKER_02: Uh no.
• 11:42
  SPEAKER_03: Oh, well, here.
• 11:43
  SPEAKER_03: Nope.
• 11:43
  SPEAKER_03: Steve's hoarding it again.
• 11:45
  SPEAKER_03: I have got a lot.
• 11:46
  SPEAKER_02: I thought you guys already got yours.
• 11:47
  SPEAKER_03: No, no.
• 11:48
  SPEAKER_03: I'm I'm over here trying to get my lighter to work.
• 11:50
  SPEAKER_03: We've been ch chatting.
• 11:51
  SPEAKER_03: Chitty chatting.
• 11:52
  SPEAKER_03: Chitty chitty bang bang.
• 11:54
  SPEAKER_03: Great movie.
• 11:54
  SPEAKER_03: Dick Van Dyke.
• 11:55
  SPEAKER_03: Dick Van Dyke.
• 11:56
  SPEAKER_03: Only man in the history of the world that will ever be able to name like both both like two of like kind of the no-no words.
• 12:03
  SPEAKER_00: Yeah.
• 12:04
  SPEAKER_03: And it's the dude's name.
• 12:06
  SPEAKER_03: Like, wow.
• 12:07
  SPEAKER_02: It's kind of cool, right?
• 12:08
  SPEAKER_02: Yeah, chitty chitty bang bang, I think might be better than Mary Poppins to me.
• 12:12
  SPEAKER_02: I really like Chitty Chitty Bang Bang.
• 12:14
  SPEAKER_01: I will be honest, I don't know that I've ever seen either.
• 12:16
  SPEAKER_01: What?
• 12:17
  SPEAKER_02: Either one, Mary Poppins or Chitty Chitty Bang Bang?
• 12:19
  SPEAKER_02: Get out of there.
• 12:20
  SPEAKER_02: Wow, all right.
• 12:21
  SPEAKER_02: Well, culture, I think.
• 12:23
  SPEAKER_02: Wow.
• 12:25
  SPEAKER_03: I'm not gonna judge, but like right.
• 12:27
  SPEAKER_03: A little rough, really.
• 12:29
  SPEAKER_03: You know, I will say though, Chitty Chitty Bang Bang, just to get on a concrete tangent here, like it is underrated, but if you want if you watch it as an adult, yeah, I have, and it's a little rough.
• 12:39
  SPEAKER_02: Yeah, there's some weird things going on.
• 12:41
  SPEAKER_02: The child catcher or whatever is freaking creepy, man.
• 12:44
  SPEAKER_02: He is a good villain.
• 12:46
  SPEAKER_03: Lollipops, gum grow or something, all free today.
• 12:49
  SPEAKER_03: Like, it's like, what the hell?
• 12:52
  SPEAKER_03: And like, because here's what's weird about this.
• 12:53
  SPEAKER_03: Weird for sure.
• 12:54
  SPEAKER_03: In the moment, like they they they call this guy to get the kids, right?
• 12:58
  SPEAKER_03: This guy was like a pro.
• 13:00
  SPEAKER_03: He had been getting the kids.
• 13:01
  SPEAKER_03: Yeah, I mean, like this guy, this was not his first rodeo.
• 13:05
  SPEAKER_03: No, and I mean, like, just beyond, like, as an adult watching that, I'm like, that guy needs to be put down.
• 13:11
  SPEAKER_03: Like, like, somebody needs to put that guy down.
• 13:13
  SPEAKER_03: He has some ill intention, yeah.
• 13:15
  SPEAKER_03: Very interesting.
• 13:16
  SPEAKER_03: Yeah.
• 13:17
  SPEAKER_03: Uh, we were watching that as an adult.
• 13:19
  SPEAKER_03: It's it's different, but it is good, it is good.
• 13:21
  SPEAKER_03: Yeah, I mean, underrated.
• 13:22
  SPEAKER_03: Yeah, I like grandpa in that movie, the the the old guy.
• 13:25
  SPEAKER_03: You gotta like grandpa.
• 13:26
  SPEAKER_03: Yeah, I like him a lot better than the grandparents and Charlie uh Willy Wonka.
• 13:30
  SPEAKER_03: Holy freaking cow.
• 13:32
  SPEAKER_03: Grandpa Joe, all of a sudden you can get out of bed and yourself, dude.
• 13:36
  SPEAKER_03: She's been have you see mom's been scrubbing her fingers to the freaking bone, and you're over there like smoking pipes once a day and and sitting on your fat ass, like all of a sudden, oh, he's got a golden ticket.
• 13:47
  SPEAKER_03: I can jump around and dance.
• 13:48
  SPEAKER_03: Where the hell did that come from?
• 13:50
  SPEAKER_03: Anyway, back to the defusky.
• 13:52
  SPEAKER_02: Back to defusky.
• 13:54
  SPEAKER_02: I don't know the mash bell, but I do know it's a high corn and low rye, and it's a three-grain.
• 13:59
  SPEAKER_01: I was gonna say that I feel like that's from what I read was like the the supposed like no percentage, just high, high this, low that.
• 14:09
  SPEAKER_02: Yeah, has a low, very low rye content, is a three-grain, and tie in corn.
• 14:15
  SPEAKER_02: Also, uh, I have taken a sip of this, also, it's cast strength, which is another thing that's really uh helping them out, I think.
• 14:22
  SPEAKER_02: Because I didn't know that.
• 14:23
  SPEAKER_02: Oh, 116 proof, is that right?
• 14:26
  SPEAKER_02: Yeah, 116.
• 14:28
  SPEAKER_02: So uh definitely out there a little bit, which is nice.
• 14:31
  SPEAKER_02: Also, probably not theirs.
• 14:34
  SPEAKER_02: If I look if I look at the back of that, it says aged and bottled aged and bottled.
• 14:41
  SPEAKER_02: It does not say produced.
• 14:44
  SPEAKER_02: Well, that kind of changes things, that changes things because if they're not making it, that's actually a plus to me.
• 14:49
  SPEAKER_03: Let's be honest, how much room do they have to make that?
• 14:52
  SPEAKER_03: Right, yeah, they'd have to kick another neighbor off.
• 14:55
  SPEAKER_03: Does that mean that they're an unspecified, they're sourcing from an unspecified location?
• 15:00
  SPEAKER_03: Most likely, and not being upfront about the source to begin with.
• 15:04
  SPEAKER_01: Two strikes that kind of means that's kind of aggravating if that's the case.
• 15:10
  SPEAKER_03: But apparently I've drank this before.
• 15:12
  SPEAKER_03: Yeah, uh, but I haven't had any yet.
• 15:14
  SPEAKER_03: But two strikes.
• 15:15
  SPEAKER_03: But flavor-wise, be honest, are you it's pretty good?
• 15:18
  SPEAKER_03: You know, are you sourcing?
• 15:19
  SPEAKER_03: Fine.
• 15:19
  SPEAKER_03: Where from?
• 15:20
  SPEAKER_03: Right.
• 15:20
  SPEAKER_03: I even don't, I'm even getting more lax with that.
• 15:23
  SPEAKER_03: Like, okay, you don't want to say where from, okay, but at least put on there that it's sourced.
• 15:27
  SPEAKER_02: Right.
• 15:27
  SPEAKER_02: Yeah.
• 15:28
  SPEAKER_02: And why you're sourcing and hiding.
• 15:29
  SPEAKER_02: It's very much hidden if it is.
• 15:31
  SPEAKER_03: If it is, but if it is, it's if it's not uh if it's not anywhere on there uh made here there or whatever.
• 15:38
  SPEAKER_02: It does say made at uh uh on the island or whatever, but but also okay, let's put this in a perspective.
• 15:48
  SPEAKER_01: I'm not trying to defend them necessarily as he puts up a shield.
• 15:53
  SPEAKER_01: But if if I'm a rum company on an island, that that's what we do, that's what we know, that's what we go for, would it benefit me to say that I distill bourbon, or would that hinder me?
• 16:06
  SPEAKER_03: But here's my question how do we know they're making the rum?
• 16:09
  SPEAKER_02: I mean, they do have a distillery and stuff, and I think I think that's kind of what their main that's their main game.
• 16:14
  SPEAKER_03: I mean, but you know what I mean?
• 16:15
  SPEAKER_03: It kind of calls everything into question.
• 16:17
  SPEAKER_01: So did they release this in 2019 or start distilling in 2019?
• 16:22
  SPEAKER_01: Did they this was released or 2019 in 2019?
• 16:24
  SPEAKER_01: Let me take a sip.
• 16:25
  SPEAKER_01: And they started in 20 uh 2013.
• 16:29
  SPEAKER_01: 2013.
• 16:30
  SPEAKER_02: In 2016, they said no go on whiskeys.
• 16:34
  SPEAKER_01: Okay, so in 2016, so this was not the idea in 2016.
• 16:38
  SPEAKER_01: How old is this guy?
• 16:39
  SPEAKER_01: Right.
• 16:40
  SPEAKER_01: I don't know.
• 16:41
  SPEAKER_01: Because if we're talking to four-year-old, then this isn't theirs.
• 16:43
  SPEAKER_01: Yeah, exactly.
• 16:44
  SPEAKER_02: Because if they were against it in 2019, it doesn't have uh it doesn't have uh an age statement on it.
• 16:49
  SPEAKER_02: It tastes like it's got some age to it.
• 16:50
  SPEAKER_02: Yeah, but it does taste.
• 16:52
  SPEAKER_02: You know, it actually has some good flavors to it.
• 16:54
  SPEAKER_03: It actually is got some good flavors to it.
• 16:56
  SPEAKER_03: And here's the thing it's got some small batch batch esque or uh small distillery-esque qualities to it.
• 17:03
  SPEAKER_03: So if they are sourcing it's gotta be local, it's not from it's not from MCO, major player.
• 17:10
  SPEAKER_03: This has got some small bet, small batch, small distillery type of which I appreciate.
• 17:15
  SPEAKER_03: Yeah, this it, I mean, like if you would have told me this they were making this, I'd say absolutely they're making this.
• 17:22
  SPEAKER_03: Kind of now I'm kind of like, how are they not making this?
• 17:24
  SPEAKER_03: Because it very it tastes very small in a good way, and they are aging it on the island.
• 17:30
  SPEAKER_02: So that means that if they are sourcing it, then that means they're sourcing it and bringing it to the island and aging it there.
• 17:38
  SPEAKER_01: That's so much work to bring it to the island, exactly.
• 17:41
  SPEAKER_01: Yeah, like we're not talking like we're trucking it to another state, we're bringing it to an island, like yeah.
• 17:46
  SPEAKER_03: I mean, it's right there, aged and bottled by.
• 17:50
  SPEAKER_03: So I don't know, but but why wouldn't it say distilled?
• 17:53
  SPEAKER_02: I will say though, the aging is pretty important to me on this one because if it's at that location and all then you have the sea breeze, it does change things and the temperature, the temperature and all that, yeah, yeah, yeah, yeah.
• 18:07
  SPEAKER_02: Um, so regardless of whether or not they actually make it, they do take the time.
• 18:13
  SPEAKER_03: They really don't put much on the bottle, do they?
• 18:16
  SPEAKER_02: These guys are like I said, this is very much a rum company, and this bottle, I don't feel gets a lot of attention from them.
• 18:27
  SPEAKER_01: When did the the new guy come in that's gonna take over?
• 18:30
  SPEAKER_01: 2021.
• 18:32
  SPEAKER_02: I wonder if this is his puppy.
• 18:34
  SPEAKER_02: The thing is, this is this is small badge.
• 18:36
  SPEAKER_02: I mean, this is 2019 that this came out, so it was before him.
• 18:39
  SPEAKER_01: But I wonder if this is like his like he's gonna take over for this reason.
• 18:43
  SPEAKER_02: He became the master distiller in 2021.
• 18:45
  SPEAKER_03: That doesn't mean he wasn't working for it before then.
• 18:48
  SPEAKER_03: Wherever they're getting this from, though, this is pretty.
• 18:50
  SPEAKER_03: I mean, it's it's got this is batch number six, bottle number sixty eight.
• 18:55
  SPEAKER_03: Batch number six.
• 18:56
  SPEAKER_03: So it's pretty small, pretty small, pretty small.
• 18:58
  SPEAKER_03: I can't remember.
• 18:59
  SPEAKER_03: Did you guys say this had anything to do with the rum or not?
• 19:02
  SPEAKER_03: It's no, it's not like finished.
• 19:04
  SPEAKER_03: So it's just a mental thing that I'm getting rum.
• 19:06
  SPEAKER_03: Are you getting rum, or is this a mental thing?
• 19:08
  SPEAKER_03: It's kind of digestive.
• 19:10
  SPEAKER_03: It is sweet.
• 19:11
  SPEAKER_03: We're getting rum from the tobacco a little bit.
• 19:13
  SPEAKER_02: It is a and it's a high though.
• 19:15
  SPEAKER_03: It's sweet.
• 19:16
  SPEAKER_03: So it is a sweet bottle.
• 19:18
  SPEAKER_03: It's like on the lip on your lips, it's kind of got that kind of sugary sweet, sugary kind of thing going on, like a uh bananas foster.
• 19:28
  SPEAKER_01: Okay, so let's let's put this into perspective.
• 19:30
  SPEAKER_01: This was released in 2019, right, Steve?
• 19:33
  SPEAKER_01: They are on batch number six.
• 19:35
  SPEAKER_01: They only do one a year, they only do one a year.
• 19:38
  SPEAKER_02: Well, did you get this this year?
• 19:40
  SPEAKER_01: Yeah, okay.
• 19:41
  SPEAKER_01: Mary got it this year.
• 19:42
  SPEAKER_01: So if this is if they do that, it's one a year with batch six, then could this be there?
• 19:48
  SPEAKER_03: I it absolutely could be.
• 19:53
  SPEAKER_03: I just feel like it's not.
• 19:54
  SPEAKER_03: They'd put it on, but I I agree with Steve.
• 19:57
  SPEAKER_03: I almost think they'd be better off saying we get this from so and so, but we age it on the island.
• 20:04
  SPEAKER_03: Yeah, because to me, that's the big thing.
• 20:06
  SPEAKER_02: That's the important thing with this particular bottle.
• 20:08
  SPEAKER_02: I mean, I really don't care.
• 20:09
  SPEAKER_02: Like I said, it's for me, it's actually a little bit of a benefit if they don't make it.
• 20:12
  SPEAKER_03: I wouldn't even care if they said we partnered with a local distillery to bring this to the island of Defusky and we age it.
• 20:19
  SPEAKER_03: And like, I'm fine with that.
• 20:20
  SPEAKER_03: Even keep it known, but we partner with like somebody, where is this being made?
• 20:25
  SPEAKER_03: What state is this being made in?
• 20:27
  SPEAKER_03: You know what I mean?
• 20:27
  SPEAKER_03: Like, kind of a thing.
• 20:28
  SPEAKER_03: Like, give me something and be honest, you're not making it.
• 20:31
  SPEAKER_03: If you're not making it, you're not making it.
• 20:33
  SPEAKER_01: Could Jimmy Redd be making this for them?
• 20:35
  SPEAKER_02: That's right, because that is in South Carolina, right?
• 20:37
  SPEAKER_01: And it is sweeter, it is sweeter, and it's a high corn.
• 20:40
  SPEAKER_01: It's a high corn, yep.
• 20:42
  SPEAKER_03: So totally 100% could just put it on the dang bottle.
• 20:46
  SPEAKER_01: I get that.
• 20:47
  SPEAKER_01: I get that.
• 20:47
  SPEAKER_03: You don't have to put the name.
• 20:48
  SPEAKER_03: We partnered with a local distillery, or we or or something, but we bottled, but we, you know, age it and bottle it on the island.
• 20:55
  SPEAKER_03: I'm fine with that.
• 20:56
  SPEAKER_03: I'm totally fine with that.
• 20:57
  SPEAKER_01: I would love so I got excited about this bottle.
• 21:00
  SPEAKER_01: A Mary picked it up.
• 21:02
  SPEAKER_01: That's not why I got excited.
• 21:04
  SPEAKER_01: But the lady at the liquor store said, This is the last bottle we have of this, it's very limited.
• 21:10
  SPEAKER_01: Release, it's made on the island here, on an island here in South Carolina.
• 21:14
  SPEAKER_01: I assumed that meant that's theirs.
• 21:16
  SPEAKER_01: I got excited for that aspect because I want to see, unlike you, Steve, I want to see a rum distillery do bourbon.
• 21:25
  SPEAKER_02: I don't mind a rum distillery doing a bourbon, but if this is the only one and that's kind of like this, it's very much an afterthought bottle.
• 21:35
  SPEAKER_02: So, if to me, if if it's a rum company who would like to get in the whiskey game, I'm on board with that.
• 21:41
  SPEAKER_01: I would love for them to do one off, a one off bottle each year, but somehow utilize their finish in their rum bottles barrels.
• 21:50
  SPEAKER_01: So I like it.
• 21:51
  SPEAKER_01: I like the utilization of the rums.
• 21:53
  SPEAKER_01: Yeah, I agree with that.
• 21:55
  SPEAKER_01: Because that screams island, that screams beach, that and pair it with.
• 22:00
  SPEAKER_01: Pirate ocean pair it with a bourbon and you've got something that no one else has.
• 22:04
  SPEAKER_03: Are you saying so far, Steve, that you feel like this is an afterthought bottle?
• 22:09
  SPEAKER_02: I think this is an afterthought bottle.
• 22:10
  SPEAKER_03: Even tasting it the way it is.
• 22:12
  SPEAKER_02: But it it is quite good though.
• 22:14
  SPEAKER_02: It's quality.
• 22:15
  SPEAKER_02: This is a quality bottle.
• 22:17
  SPEAKER_02: And so when I say afterthought bottle, what I mean, I mean that in their market in a marketing sense.
• 22:21
  SPEAKER_03: They're like, let's just put it out there and see if we can let let's throw some what's that expression where you throw crap on the wall and see some sticks.
• 22:27
  SPEAKER_02: Yeah, yeah.
• 22:28
  SPEAKER_02: But because like they don't the like their website and stuff, like there's very little marketing involved in this bottle.
• 22:34
  SPEAKER_02: They are they're marketing towards their route.
• 22:36
  SPEAKER_03: This is a a Widow Jane bottle, is what you're talking about.
• 22:39
  SPEAKER_03: And I I I feel like it drinks better than a widow Jane bottle for sure.
• 22:42
  SPEAKER_03: It's got some quality to it, yeah.
• 22:44
  SPEAKER_03: But I get what you're saying that this could be very well, like let's just see if something sticks.
• 22:49
  SPEAKER_03: And and and usually what you get with that is double the price of what it's actually worth.
• 22:52
  SPEAKER_03: Right now, this tastes like quality, which again put it on the bottle then, because I think this is something to be proud of.
• 22:58
  SPEAKER_03: It's good, yeah.
• 22:59
  SPEAKER_02: I'm I'm a little bit mad now because it is so quality, it is good, and it's and I'm a little mad at the company for not putting their backs into it.
• 23:08
  SPEAKER_02: Like, I want to see some effort behind like the marketing end of it.
• 23:11
  SPEAKER_02: I mean, but this is what the fusky what defuski.
• 23:16
  SPEAKER_03: Have we talked about the bottle yet?
• 23:18
  SPEAKER_03: Because that is a really interesting color purple.
• 23:20
  SPEAKER_03: I love it, and it's actually the manliest purple I've seen.
• 23:23
  SPEAKER_02: It's a pretty good purple, the like crab or whatever on there is kind of cool.
• 23:27
  SPEAKER_03: Yeah, um, the type is is very like yeah, you got like regular type, and then you have almost like a like a brush stroke mix with it.
• 23:35
  SPEAKER_03: What's this?
• 23:36
  SPEAKER_03: Do you see this?
• 23:37
  SPEAKER_03: What is that a on the side?
• 23:38
  SPEAKER_03: Is that a book?
• 23:39
  SPEAKER_03: Is that a like two books standing up?
• 23:41
  SPEAKER_02: Is that it goes across this back too?
• 23:43
  SPEAKER_02: I don't know if it's just like lines, like like the paint dripping, like lines like as a as an aesthetic or what it looks like the outline of two books on a shelf.
• 23:54
  SPEAKER_03: I'm not sure what it is, but it's a for people like trying to picture it, it's just a very non-purple purple.
• 24:02
  SPEAKER_03: I don't know how else to describe that.
• 24:04
  SPEAKER_03: It's it's it's the closest thing to uh uh it's the manliest purple I've ever seen.
• 24:08
  SPEAKER_03: If indigo was more of a purple, yeah, a purpley indigo, yeah.
• 24:13
  SPEAKER_03: It's because it's not blue and it's not red, right?
• 24:16
  SPEAKER_03: But it's not purple.
• 24:17
  SPEAKER_03: It's it's something interesting.
• 24:19
  SPEAKER_03: Like you could, yeah, you could um you could have that purple and not worry about it.
• 24:24
  SPEAKER_03: It's cool, it's cool, and it's interesting that everything's purple except I mean, even the writing, yeah, the writing other than the crabski and uh the little tree there, everything else is like purple.
• 24:36
  SPEAKER_03: It's a cool looking bottle.
• 24:37
  SPEAKER_03: It looks it looks great, it it looks like it's got promise.
• 24:42
  SPEAKER_02: I'm I'm hung up on the whole not theirs kind of I think for me the marketing falls sort of short, but the liquid's really good.
• 24:50
  SPEAKER_02: It's good.
• 24:51
  SPEAKER_02: So like that's that's the thing, which is different than normal.
• 24:54
  SPEAKER_02: Usually we have really good marketing with some bad liquid.
• 24:57
  SPEAKER_02: This time we have not very good marketing with some pretty good liquid.
• 25:01
  SPEAKER_03: I wouldn't be surprised, Nick, if you didn't hit this on the freaking head.
• 25:05
  SPEAKER_03: Like, because this actually kind of tastes like the Jimmy Red?
• 25:08
  SPEAKER_03: And there's no we don't know the mash bill on this, right?
• 25:10
  SPEAKER_03: Correct.
• 25:11
  SPEAKER_03: This tastes kind of high corn, which would also lend me to believe and the red corn, it kind of has that flavor going on because it's a deep the flavor, it's a deep flavor, and I remember equating this same type of flavor to when we did the Jimmy Red.
• 25:28
  SPEAKER_03: I think it could be, and it would make sense because it would be easier for them to transport and stuff.
• 25:32
  SPEAKER_03: Oh, a thousand percent, yeah.
• 25:33
  SPEAKER_03: But then just put on there that they partner with a local distiller and call it call it a day, you know.
• 25:38
  SPEAKER_03: I'm totally fine with that.
• 25:40
  SPEAKER_03: Like, I think that's what they're doing.
• 25:42
  SPEAKER_03: I think they're hey, can we get some of that stuff?
• 25:44
  SPEAKER_03: And Jimmy Red's like, Yeah, go ahead.
• 25:48
  SPEAKER_01: Go for it.
• 25:48
  SPEAKER_03: And they bought it in surplus and it's just been sitting on the island, and like, yeah, we aged it here.
• 25:53
  SPEAKER_03: Sure did.
• 25:53
  SPEAKER_03: Whether they aged it for two days or two years, I don't know, but it was aged somewhere, you know what I mean?
• 26:00
  SPEAKER_02: Yeah, and so yeah, this is uh this is a conundrum of a bottle because of that, just because of you know, kind of some unsureness on it.
• 26:07
  SPEAKER_02: But if we set the marketing and stuff aside and just concentrate in the liquid, it's pretty good, it's 116 proof, it's very like as we said, it's the flavor's pretty deep, right?
• 26:18
  SPEAKER_02: Like it's not thin by any means, it's a pretty deep flavor, and it's very friendly for almost 120 proof, you know.
• 26:25
  SPEAKER_02: So it's really it's really sweet.
• 26:27
  SPEAKER_02: Like I said, when it comes to the mashable, we do know it's a high corn and we know it's a very low rye.
• 26:31
  SPEAKER_02: And the other thing in there is probably a bar barley.
• 26:34
  SPEAKER_02: It could be a wheat, but one or the other.
• 26:36
  SPEAKER_03: Now, with this tobacco, Steve, if you really take your time and you sip it and you let it linger in the back of your palate a little bit, maybe even retrohale through your nose and stuff, you do pick up quite a bit of rum.
• 26:50
  SPEAKER_03: Yeah, I agree.
• 26:51
  SPEAKER_03: And uh again, going back to like the fact that Cornell and Deal, like, how are they doing this?
• 26:55
  SPEAKER_03: Where uh oh, we there's other tobaccos out there that will soak something in rum or whatever, and you it it does it doesn't translate to flavor in the like the actual taste.
• 27:05
  SPEAKER_03: This does, and this actually is, and I think the first time we tried it, I never said this, but this is an island tobacco, like holy cow.
• 27:13
  SPEAKER_02: Yeah, the the rum finish really does come through and it burns really smoothly and lightly, but it has like that, yeah, like it it's a it's a seaside kind of tobacco, right?
• 27:27
  SPEAKER_03: With with with plenty of real tobacco that gives you more than enough to chew on because it it doesn't, it's not like junk tobacco with like with a rum finish, you know what I mean?
• 27:39
  SPEAKER_03: Like it's the tobacco on its own is so high quality that the rum is just playing with it.
• 27:45
  SPEAKER_03: I just what's weird is they mark marketed this blockade runner, it's got this weird like label, it's kind of drab, it's black and white.
• 27:54
  SPEAKER_02: There's like a big like a military ship sort of thing.
• 27:58
  SPEAKER_03: Yeah.
• 27:59
  SPEAKER_03: They could have just as easily thrown this into like a tropical kind of a marketing, right?
• 28:04
  SPEAKER_03: With like different, like like lots of greens and reds and purples and yellows and oranges, you know what I mean?
• 28:10
  SPEAKER_03: Like they could have thrown like a like some sort of uh you know, sea creature on that, and and or or you know, island creature, or hell, they could have even gone like tropical, like a toucan and it would work, you know what I mean?
• 28:25
  SPEAKER_03: But it would that would make more sense than that.
• 28:27
  SPEAKER_03: It's so depressing looking.
• 28:29
  SPEAKER_02: It is, it's very, and I don't know if it's because it's a navy cavern dish.
• 28:32
  SPEAKER_03: So they kind of lean in the navy, maybe they're yeah, leaning on that, but but yeah, I think they show you on the island.
• 28:37
  SPEAKER_03: But there's other ocean spots, you know what I mean?
• 28:39
  SPEAKER_03: Like you don't have to just because it's a navy uh navy cut or whatever, uh but uh navy flake or whatever.
• 28:46
  SPEAKER_03: But I think that they kind of missed out on the marketing because I've had those 10, and I have another one.
• 28:51
  SPEAKER_03: I've bought those a long time ago.
• 28:53
  SPEAKER_03: What back in 2017, based on the reviews and based on like the way it uh the description is.
• 29:01
  SPEAKER_03: And I think they sat on the shelf so long because if you look at that, does that look like anything worth popping?
• 29:07
  SPEAKER_02: No, it's very drab, like it really doesn't look like anything special.
• 29:10
  SPEAKER_02: No, the the ship that's on it is like an old military military style, the ship.
• 29:16
  SPEAKER_02: Okay, what'd you think?
• 29:17
  SPEAKER_02: I said the ship.
• 29:19
  SPEAKER_02: I heard shit on the buttons that's on it, though.
• 29:22
  SPEAKER_00: The shit on the buttons that's it, I'll tell you.
• 29:25
  SPEAKER_03: The ship paw.
• 29:26
  SPEAKER_03: I mean, what do you think, Nick?
• 29:28
  SPEAKER_03: Do you agree?
• 29:28
  SPEAKER_03: Look at that label.
• 29:30
  SPEAKER_01: It's nothing I can see from here, and what I can tell you is it's nothing to write home about.
• 29:36
  SPEAKER_01: But I also say that as a non-tobacco smoker.
• 29:41
  SPEAKER_01: So I don't know from a uh just to look at that shelf.
• 29:44
  SPEAKER_01: There's lots of color on that shelf.
• 29:46
  SPEAKER_01: Well, so so okay, no, hold on.
• 29:48
  SPEAKER_03: Look at the ones that we that you case in point because because a Cornell and Dale does great marketing.
• 29:52
  SPEAKER_03: This is the exhausted rooster, okay?
• 29:54
  SPEAKER_03: Exhausted rooster.
• 29:56
  SPEAKER_03: What do you think?
• 29:56
  SPEAKER_03: A tired rooster.
• 29:58
  SPEAKER_03: Look at this really close, Nick, and tell me what you see.
• 30:00
  SPEAKER_01: Well, I remember looking at this, yeah.
• 30:02
  SPEAKER_01: It's it's a bunch of chickens around, so a bunch of hens around a house, and he is laying on a pillow quite exhausted.
• 30:11
  SPEAKER_01: Yeah, quite exhausted.
• 30:12
  SPEAKER_03: And what does that lead you to believe?
• 30:14
  SPEAKER_03: He's had a fun evening, and it's drawn perfectly, like that is good marketing and around a great name.
• 30:20
  SPEAKER_03: This is such good tobacco name, uh how old is this guy?
• 30:25
  SPEAKER_01: The one that Steve had, like the company.
• 30:27
  SPEAKER_01: It's the same company as that.
• 30:29
  SPEAKER_01: Yeah, same company.
• 30:30
  SPEAKER_01: Same company.
• 30:31
  SPEAKER_01: Okay, so we went to the the pipe and tobacco show, right?
• 30:34
  SPEAKER_00: Yeah, yeah.
• 30:35
  SPEAKER_01: We found a bunch of old tins there that I think you I picked up a couple of Steve.
• 30:40
  SPEAKER_01: Or no, you Steve and Ryan, you guys got a few.
• 30:43
  SPEAKER_02: Yeah, we we both got some uh what were those?
• 30:47
  SPEAKER_02: Um The Great Outdoors and Sutliffe.
• 30:52
  SPEAKER_02: Setlift.
• 30:52
  SPEAKER_02: There we go.
• 30:53
  SPEAKER_01: So they were from Sutlift, but they had the black label and not a great not a great uh, I don't think not a great but it's a black label with a little bit of stuff, like outdoorsy stuff on it.
• 31:02
  SPEAKER_01: It was just like a black label with some pictures on it.
• 31:04
  SPEAKER_01: Is that was that the old style?
• 31:08
  SPEAKER_01: That looks vintage.
• 31:09
  SPEAKER_01: Was that no?
• 31:10
  SPEAKER_01: That that was just the unique to them unique gotcha.
• 31:13
  SPEAKER_01: So I look at that and I'm like, that's what you should be.
• 31:15
  SPEAKER_03: If you look at my Frog Morton stuff, tell me that's not great tin art.
• 31:19
  SPEAKER_03: Uh and that's been around.
• 31:20
  SPEAKER_03: I mean, those are all old tens.
• 31:22
  SPEAKER_03: You're like, I mean, that's been around since it was like that since like early 2000s or whatever.
• 31:27
  SPEAKER_03: So there's been good tin art forever.
• 31:29
  SPEAKER_03: Look at Nightcap.
• 31:30
  SPEAKER_01: Nightcap one of the most um so does marketing play a big role with the iconic.
• 31:35
  SPEAKER_03: This is this was made, yeah, dude.
• 31:36
  SPEAKER_03: This came out in the 70s.
• 31:38
  SPEAKER_03: Tell me that's not great tin art.
• 31:39
  SPEAKER_03: But nightcap, look at that.
• 31:41
  SPEAKER_03: It doesn't give a poster of that.
• 31:43
  SPEAKER_03: Yeah, but it's it's the but it's the color of the blue, it's that shade of blue, it's the long pipe, it's the candlestick, it's the hat.
• 31:53
  SPEAKER_03: Right.
• 31:53
  SPEAKER_03: This is nightcap.
• 31:54
  SPEAKER_03: It's the way that it looks, the colors.
• 31:57
  SPEAKER_03: But when you put that up against blockade runner, blockade runner looks like an old man's just not anything exciting.
• 32:04
  SPEAKER_01: It looks like something my grandpa would pick up, and that's what he would go for.
• 32:07
  SPEAKER_03: Well, and I don't mind plain and I mean you could consider nightcaps pretty plain, but it's just it works with it.
• 32:14
  SPEAKER_03: I think that what I'm saying, and I think Steve would agree with me, is the tobacco that's in that tin doesn't fit, doesn't fit that label.
• 32:22
  SPEAKER_03: Okay, it could be so much better.
• 32:24
  SPEAKER_03: That's my only thing.
• 32:25
  SPEAKER_03: Okay, but that but what a stupid critique because this tobacco is freaking uh uh a a 15 out of 10.
• 32:32
  SPEAKER_03: Like it is amazing.
• 32:33
  SPEAKER_03: Like it's actually a good thing it's underrated because I can buy this and nobody's gonna buy it.
• 32:37
  SPEAKER_03: You know what I mean?
• 32:38
  SPEAKER_03: Like, like it's not gonna be like sold out.
• 32:40
  SPEAKER_03: Like, I I'm surprised this is not more talked about.
• 32:43
  SPEAKER_03: It's a very good tobacco, yeah.
• 32:45
  SPEAKER_02: It really is.
• 32:46
  SPEAKER_02: It's burning really nicely.
• 32:47
  SPEAKER_02: The rum finish works really well with it.
• 32:50
  SPEAKER_02: When I grabbed it out of the tin, it feels so moist, like it's a really light tobacco.
• 32:55
  SPEAKER_02: And I don't know if it's the just the way they cut it or what, but it's uh the the feel of the tobacco is really nice.
• 33:01
  SPEAKER_02: Yeah, the color and smell of it is nice, it's burning really well.
• 33:05
  SPEAKER_03: Yeah, it's it's a great one.
• 33:07
  SPEAKER_03: And what's interesting is it so that comes as a crumble cake, and I kind of rubbed it out.
• 33:11
  SPEAKER_03: Yeah, uh, I rubbed the whole tin out kind of because it was so easy.
• 33:14
  SPEAKER_03: What's interesting is it rubs out into almost a shag cut, which is weird for a for a crumble cake.
• 33:21
  SPEAKER_03: And the reason why, if if you don't know what a crumble cake is, well, the whole point of a flake or a crumble cake or a or a plug or whatever, the idea is you take the tobacco and you press it into a shape.
• 33:32
  SPEAKER_03: When you do that, what you're doing is you're really very fastly changing the cellular, the the makeup of that thing, right?
• 33:41
  SPEAKER_03: So I don't know if that's genetic or not, but the the makeup of what it is.
• 33:45
  SPEAKER_03: So the the the components that makes that what it is changing.
• 33:48
  SPEAKER_03: When you when you when you change the the cellular like components, that maybe that's what I'm thinking about.
• 33:54
  SPEAKER_03: When you when you rapidly press something together, that like on a very small, like microscopic level, with that that that heat and that force and that energy, when it makes those things quickly go together, it changes the flavor compounds big time.
• 34:10
  SPEAKER_01: Almost like bruising gym.
• 34:11
  SPEAKER_01: I was about already saying it's the equivalent of bruising gym.
• 34:13
  SPEAKER_01: Yeah, yeah, yeah.
• 34:14
  SPEAKER_01: Exactly.
• 34:15
  SPEAKER_03: Exactly.
• 34:15
  SPEAKER_03: And that change that changes everything, right?
• 34:18
  SPEAKER_03: So that's why they've learned like, okay, well, we can do this.
• 34:20
  SPEAKER_03: But then what they do is they cut it into like, say, a flake because it's easier to put in your tobacco.
• 34:24
  SPEAKER_03: But we've already gotten the benefit of the press there, yeah, right.
• 34:28
  SPEAKER_03: So you'll get the plugs, which are cool.
• 34:30
  SPEAKER_03: But if you've ever smoked a plug, you need a knife, like literally a knife to cut that stuff up.
• 34:34
  SPEAKER_03: Uh, crumble cakes, they they crumble pretty easy, flakes and everything.
• 34:37
  SPEAKER_03: And there's different, there's different forms.
• 34:39
  SPEAKER_03: I've had some crumble cakes that do better than others, but this one, the fact that it was pressed, so you get all the benefits of of that.
• 34:46
  SPEAKER_03: But then you can easily rub it out into almost like a my favorite cut, which is a shag cut.
• 34:52
  SPEAKER_03: It's even finer than a ribbon cut.
• 34:54
  SPEAKER_03: That's quite interesting.
• 34:55
  SPEAKER_03: I don't know how they're doing that because I've had plenty of cakes from Cornell and Deal that don't rub out that well.
• 35:00
  SPEAKER_03: So I don't know what's going on with that.
• 35:01
  SPEAKER_03: There's some, like I said, like gaslight's one of them, that seersucker's another one.
• 35:06
  SPEAKER_03: They're great.
• 35:06
  SPEAKER_03: But for me, I like to I like to kind of have a finer cut and I'll put them in a coffee grinder and kind of I won't go nuts, but because otherwise I'd be nothing.
• 35:15
  SPEAKER_03: Yeah, but yeah.
• 35:15
  SPEAKER_03: I pulse them a little bit because I do want more of a uh of a um you know a smaller cut.
• 35:21
  SPEAKER_03: Yeah.
• 35:22
  SPEAKER_03: Um, but there's some people that will take that and like like a fold and stuff, but they'll take a chunk and they'll put it.
• 35:27
  SPEAKER_03: It's just hard to keep that lit.
• 35:28
  SPEAKER_02: Yeah.
• 35:29
  SPEAKER_02: So what we're seeing here is two things that taste amazing, they pair together really well, and both of them have crappy marketing.
• 35:38
  SPEAKER_02: Yeah, you know what?
• 35:40
  SPEAKER_02: Yes, Steve.
• 35:41
  SPEAKER_03: Yes, they're both really high quality stuff with bad marketing by the only thing Defusky's got going for it on that bottle is the color that they chose for the purple.
• 35:50
  SPEAKER_03: It's cool.
• 35:51
  SPEAKER_03: Other than that, it's really not to me.
• 35:54
  SPEAKER_01: It screams island, like it does scream beach, it does scream island because of the crab because of because of the the colors.
• 36:01
  SPEAKER_01: Like you said, uh so when I first pulled this out, you may even made the comment that you really liked the the label, the simplicity of it, yeah, and the color.
• 36:09
  SPEAKER_03: And the color, oh, I do love the color, yeah.
• 36:11
  SPEAKER_01: Because you made a comment of like back in our day, purple wasn't really a guy's color, but you really like this.
• 36:16
  SPEAKER_01: And I agree.
• 36:17
  SPEAKER_03: I couldn't remember if I talked about that on the I think I talked about that on a podcast one time about purple, or maybe it was just at your house.
• 36:23
  SPEAKER_03: I think it was just but it was around Ryan, maybe that I love the that I love the idea of purple, but it's a royal color.
• 36:29
  SPEAKER_03: Or we grew up in a we grew up in a time purple is a girl's color or or or something else, yeah, yeah.
• 36:36
  SPEAKER_03: Yeah, uh and we I we grew up in a a society, like a time, if anybody knows what I'm saying, like in the 90s, where like you couldn't like purple, you couldn't wear purple, you couldn't like and the thing is like even though now that's not the case, there's residual effects.
• 36:53
  SPEAKER_03: Like, I just cannot own certain things purple.
• 36:56
  SPEAKER_03: And when I have an opportunity where I can buy something that I feel like would maybe back in the 90s not be considered weird, you know, yeah uh for lack of a but better term.
• 37:07
  SPEAKER_03: Yeah, um, that's cool, right?
• 37:09
  SPEAKER_03: So, like, and this is one of those bottles that you could buy and it's got some purple in it, but nobody would be like, that's gay, I guess, is what I'll say.
• 37:16
  SPEAKER_03: But not that there's anything wrong with that, but we're you know, in the 90s that people would have been like, oh, it's good, you know what I mean?
• 37:22
  SPEAKER_03: Like, so that's what I'm saying.
• 37:24
  SPEAKER_02: There's nothing wrong with gay in the literal sense, gay literal sense.
• 37:27
  SPEAKER_02: Yeah, this is uh for the homosexuals.
• 37:30
  SPEAKER_02: Uh so that was like their color.
• 37:32
  SPEAKER_02: Yeah, and and still is kind of, you know.
• 37:34
  SPEAKER_02: Well, I guess now it's more rainbow, but right, but uh, and so yes, during that 90s, if you were a guy and you had purple on, it could send a message that she that you would.
• 37:48
  SPEAKER_03: People remember used to say, like, you're gay, you know what I mean?
• 37:50
  SPEAKER_03: Like, wait, that didn't mean like slang.
• 37:55
  SPEAKER_03: That's so gay, you know.
• 37:56
  SPEAKER_03: But we nobody says that anymore.
• 37:58
  SPEAKER_02: So now we don't say that anymore.
• 38:00
  SPEAKER_02: But uh, this purple, he's like, stop, stop, stop, stop, everything out.
• 38:06
  SPEAKER_02: This purple, though, is is more leaning on uh purple in the biblical sense, the royal purple, yeah, like crown.
• 38:15
  SPEAKER_03: Yeah, this is a this is a color that exudes that, like like royalty or or yeah, but and I guess what I was talking about was like if you could go back in time to the 90s, if you had purple anything, it was good, you know what I mean?
• 38:30
  SPEAKER_03: But there was some things that maybe you could get away with, right?
• 38:34
  SPEAKER_03: Like you could have something like that is cool, and nobody's gonna be like that's gay.
• 38:36
  SPEAKER_03: That they'd be like, that's just cool, you know what I mean?
• 38:39
  SPEAKER_03: Like, this is one of those bottles that like it's purple, but it would be not made fun of, if that makes sense.
• 38:45
  SPEAKER_03: Uh, and there wasn't there's not many things, and I'm coming from that time, and I'm a lot of people probably are coming from that time.
• 38:51
  SPEAKER_03: So, like in my mind, I still can't like purple, right?
• 38:54
  SPEAKER_03: Although totally can, like, it's just a color.
• 38:56
  SPEAKER_03: But um, so when I see things that I'm like, I could have that and it's purple, that's cool because I like that.
• 39:02
  SPEAKER_03: I like purple, I like purple.
• 39:03
  SPEAKER_03: I should be allowed to like purple, especially nowadays.
• 39:06
  SPEAKER_01: If you're allowed to like purple, I'm allowed to like purple.
• 39:08
  SPEAKER_02: You know what?
• 39:08
  SPEAKER_02: I'm saying it right now.
• 39:09
  SPEAKER_02: If I like purple, I like it, I don't like it.
• 39:12
  SPEAKER_03: But I think mentally I'm like, uh, yeah, you know, like there's those still part of me that's like I can't have that.
• 39:17
  SPEAKER_03: You know, I think I talked about knives.
• 39:18
  SPEAKER_03: There's a lot of knives coming out because I'm a big knife guy.
• 39:21
  SPEAKER_03: There's knives coming out that are purple or have purple accents, and I'm like, that's so cool, but can I have a purple knife?
• 39:27
  SPEAKER_03: Probably not, you know what I mean?
• 39:29
  SPEAKER_03: But I I can, but yeah, like I I can't, you know what I mean?
• 39:32
  SPEAKER_03: But there every now and then there's something that comes out.
• 39:34
  SPEAKER_03: I'm like, that's just the right shade of purple, or that's in the right spot.
• 39:38
  SPEAKER_03: Then I'm like, that would be fine.
• 39:40
  SPEAKER_03: You know what I mean?
• 39:41
  SPEAKER_01: Are you wearing a purple tie in that picture?
• 39:42
  SPEAKER_03: No, that it's funny that you say it.
• 39:44
  SPEAKER_03: No, Bob, Bob's shirt in that picture is is awfully close to purple, but mine's pretty red.
• 39:50
  SPEAKER_02: If you Steve can see better there, there's also an age difference there because purple was a popular color for men in the like the 70s and 80s.
• 39:59
  SPEAKER_02: And so, yeah, so like that times change.
• 40:02
  SPEAKER_02: And it means different things to different ages.
• 40:04
  SPEAKER_03: In that photo, I look like a giant.
• 40:06
  SPEAKER_03: Have you ever noticed that?
• 40:07
  SPEAKER_03: Because they're on a step.
• 40:08
  SPEAKER_03: You don't know that notice that, Steve, but everybody in the back row there, they're on a quite a high step.
• 40:13
  SPEAKER_03: And I look like a freaking giant, don't I?
• 40:16
  SPEAKER_03: Because I'm not on a step.
• 40:17
  SPEAKER_03: I'm like sold out of those group of cages.
• 40:21
  SPEAKER_03: I don't know where I don't know where you were at.
• 40:23
  SPEAKER_01: You were doing something.
• 40:24
  SPEAKER_01: I I will I wasn't I was part, I was part of the family, but not part of the family just yet.
• 40:30
  SPEAKER_01: That's when you guys got engaged.
• 40:31
  SPEAKER_01: That was the night we got engaged.
• 40:32
  SPEAKER_01: Yeah.
• 40:33
  SPEAKER_01: Okay.
• 40:33
  SPEAKER_01: That was the night you guys engaged.
• 40:34
  SPEAKER_01: Which I don't know.
• 40:35
  SPEAKER_01: That was the night.
• 40:36
  SPEAKER_01: Was I with Mary at that time when you guys got engaged?
• 40:39
  SPEAKER_01: You had been dating.
• 40:40
  SPEAKER_01: When did you guys get engaged?
• 40:41
  SPEAKER_03: We weren't dated.
• 40:42
  SPEAKER_03: We were engaged for a couple years.
• 40:44
  SPEAKER_03: Yeah.
• 40:44
  SPEAKER_01: Were you engaged before Bethel?
• 40:46
  SPEAKER_01: No.
• 40:46
  SPEAKER_01: Mary before Mary went to Bethel?
• 40:48
  SPEAKER_01: No, no, no, no, no, no.
• 40:49
  SPEAKER_01: Okay.
• 40:50
  SPEAKER_01: Were you engaged sophomore year of our sophomore year?
• 40:54
  SPEAKER_01: So that would have been 2012?
• 40:57
  SPEAKER_01: 2012.
• 40:58
  SPEAKER_03: 2012?
• 40:59
  SPEAKER_03: Well, let me see.
• 41:00
  SPEAKER_03: I started in 08.
• 41:01
  SPEAKER_03: Gosh, that's weird.
• 41:01
  SPEAKER_03: 08, 09.
• 41:02
  SPEAKER_03: No, probably 2010.
• 41:03
  SPEAKER_01: So you guys were engaged before Mary and I even met.
• 41:05
  SPEAKER_01: You were probably really?
• 41:07
  SPEAKER_03: Wow, that's crazy.
• 41:07
  SPEAKER_01: I think, I think you guys, well.
• 41:09
  SPEAKER_02: Maybe.
• 41:10
  SPEAKER_02: This would have been this would have been not when you would have been welcome in a family photo.
• 41:14
  SPEAKER_02: Yeah.
• 41:16
  SPEAKER_01: Well, this would have been this might have been Tony the Pony.
• 41:19
  SPEAKER_01: Maybe.
• 41:19
  SPEAKER_01: That might have been Tony the Pony.
• 41:21
  SPEAKER_02: Is that an ex-boyfriend?
• 41:22
  SPEAKER_01: Yeah.
• 41:22
  SPEAKER_01: Yeah.
• 41:23
  SPEAKER_02: That's a long, that's a long story.
• 41:25
  SPEAKER_01: He was nicknamed Tony the Pony.
• 41:26
  SPEAKER_01: Yes.
• 41:27
  SPEAKER_01: Sure.
• 41:27
  SPEAKER_01: Yeah.
• 41:28
  SPEAKER_01: By Bob.
• 41:28
  SPEAKER_01: Yes, by Bob.
• 41:30
  SPEAKER_01: You need to clarify that.
• 41:31
  SPEAKER_01: And I think nothing more needs to be said at that point.
• 41:36
  SPEAKER_01: Yeah.
• 41:36
  SPEAKER_01: So that might have been before Mary and I released.
• 41:39
  SPEAKER_01: In that photo.
• 41:40
  SPEAKER_01: Yeah.
• 41:41
  SPEAKER_01: Doesn't feel like that long ago.
• 41:43
  SPEAKER_01: I remember you guys telling me stories about this, but I wasn't there.
• 41:46
  SPEAKER_03: You must not have been there.
• 41:47
  SPEAKER_03: Yeah.
• 41:47
  SPEAKER_03: I can't remember if uh yeah, I don't know.
• 41:50
  SPEAKER_03: I just feel like uh it wasn't that long ago, but maybe it was.
• 41:53
  SPEAKER_01: But speaking of uh purple, I think I figured out what this uh this picture is that's not books on the side of this.
• 42:01
  SPEAKER_01: What is it?
• 42:01
  SPEAKER_01: I think it's the post to a dock.
• 42:04
  SPEAKER_02: Oh a wooden post.
• 42:06
  SPEAKER_02: Yeah, that actually makes a dock.
• 42:08
  SPEAKER_02: Okay, that does make sense.
• 42:10
  SPEAKER_01: Bring it back to work.
• 42:11
  unknown: Yeah.
• 42:12
  SPEAKER_03: You don't purple?
• 42:14
  SPEAKER_03: Talking about low county or low country or whatever things.
• 42:20
  SPEAKER_03: What does that even mean?
• 42:21
  SPEAKER_03: Low country.
• 42:22
  SPEAKER_03: It's the low country.
• 42:23
  SPEAKER_02: It's it's uh a section of low country.
• 42:27
  SPEAKER_02: Well, there is because there's country and then there's low country, yeah.
• 42:30
  SPEAKER_02: It's a section of South Carolina that's that's elevation-wise, it's low country.
• 42:34
  SPEAKER_02: It's it's a bayou bayou-esque kind of before you get to the mountains of South Carolina.
• 42:40
  SPEAKER_03: Like Louisiana.
• 42:41
  SPEAKER_02: And so it's the it's like the the valley below the mountains, the low country.
• 42:45
  SPEAKER_03: Louisiana is low country.
• 42:47
  SPEAKER_03: You ever heard of a low country boil?
• 42:49
  SPEAKER_03: Like a shrimp boil, like a crawfish boil.
• 42:50
  SPEAKER_01: I've heard of crawfish and shrimp boils, but not low country.
• 42:53
  SPEAKER_03: That's low country boil.
• 42:54
  SPEAKER_01: Is there is sorry, is there shrimp or crab boil that's not low?
• 42:58
  SPEAKER_01: Yeah, it's east coast, Maine.
• 43:00
  SPEAKER_01: That's lobster.
• 43:02
  SPEAKER_03: They have other things, they got they got all the seafoods up there.
• 43:06
  SPEAKER_03: Crabs up there, yeah.
• 43:07
  SPEAKER_01: So and some in the water.
• 43:09
  SPEAKER_01: Is that so?
• 43:09
  SPEAKER_01: That's not traditional.
• 43:10
  SPEAKER_01: So is there traditional, then low?
• 43:12
  SPEAKER_03: I think there's just there's just regular and then there's low.
• 43:14
  SPEAKER_02: Like in this case, it's traditional necessarily, because I think the low country version is probably the first one.
• 43:21
  SPEAKER_02: I bet that would be considered the traditional version.
• 43:22
  SPEAKER_03: That would be the traditional.
• 43:24
  SPEAKER_03: Yeah, you bet your sweet bottom dollar, yeah.
• 43:26
  SPEAKER_01: What why is why is that low country?
• 43:29
  SPEAKER_01: Because it's lower than the regular country.
• 43:31
  SPEAKER_03: I don't know.
• 43:33
  SPEAKER_01: It's the base of the mountain.
• 43:35
  SPEAKER_01: Is it a whole different kind of like culture?
• 43:36
  SPEAKER_03: I think I think there is a you got country, you've got redneck, you got hill people.
• 43:41
  SPEAKER_03: These are all yeah, you got hill people and low country people.
• 43:43
  SPEAKER_03: Yeah, there's you got low country, it's like even people, even in three elevation levels.
• 43:48
  SPEAKER_02: Even in Louisiana.
• 43:49
  SPEAKER_03: In Louisiana, you got like you got Cajun, you got Creole, right?
• 43:55
  SPEAKER_03: Yeah.
• 43:56
  SPEAKER_03: Cajun Creole, you got like, I don't know what the hell.
• 43:59
  SPEAKER_03: Like there Other things going on, and so and then we're mixing in French, yeah.
• 44:03
  SPEAKER_03: You French, yeah, French Creole, but like they've been in the that area for so long, it's a whole nother thing, you know what I mean?
• 44:09
  SPEAKER_02: Like it's a combination of French and hillbilly, it's a weird combo.
• 44:13
  SPEAKER_03: You've ever heard like somebody with a super thick, like Louisiana accent, like Creole accent, like you can't understand.
• 44:19
  SPEAKER_03: Or they might as well be speaking Russian or French.
• 44:22
  SPEAKER_02: They're speaking French, basically.
• 44:24
  SPEAKER_03: They're speaking a uh a kind of a bastardized version of French version of uh yeah, which actually, did you know a low country belly?
• 44:34
  SPEAKER_03: Did you know belly that based on uh all this there was all this this big study or whatever?
• 44:40
  SPEAKER_03: But basically, this this lady went the world over, figured out different dialects and stuff of English.
• 44:46
  SPEAKER_03: Did you know the closest thing to legitimate English, like legitimate, like old school, like we're speaking English?
• 44:52
  SPEAKER_03: Yeah, the closest accent to legitimate English is a southern accent.
• 44:58
  SPEAKER_03: That's crazy.
• 44:59
  SPEAKER_03: To to leg what is legitimate English?
• 45:02
  SPEAKER_03: So, like if you were to go to Germany and you spoke perfect Deutsch, perfect Deutsch, now there's like Swabish, like the South Deutsch, uh, which is like an accent of Deutsch.
• 45:10
  SPEAKER_03: So, like, think of like Southern accent for English.
• 45:13
  SPEAKER_03: There's different accents in Germany, but if you were to speak perfect English, whatever that would be, or if you were to go to France and you speak perfect French.
• 45:21
  SPEAKER_03: So quintessential, the quintessential most unbastardized version of the language, right?
• 45:27
  SPEAKER_03: Which is funny because it's basically it's what people in England would have sounded like in like the 1200s.
• 45:33
  SPEAKER_03: But basically, yeah, that's exactly the way they put it, Steve.
• 45:36
  SPEAKER_03: But basically, so what they're saying is we think country the people that speak with a country accent are stupid, right?
• 45:42
  SPEAKER_03: Most people do.
• 45:43
  SPEAKER_01: I don't know if I really think they're stupid.
• 45:45
  SPEAKER_02: Well, they sound it though.
• 45:47
  SPEAKER_02: If we have a doctor that wants to do surgery on you, is that they say, Well, I suppose we gotta get in there and do this.
• 45:53
  SPEAKER_02: It's like, I think I might want a different doctor.
• 45:57
  SPEAKER_01: We should go some rooms.
• 45:58
  SPEAKER_03: Listen, when I went up and I ordered a sandwich from uh, you know, call in college from the the farthest north I've ever been in my life, and I ordered maters and and and whatever else on it, and they made me feel stupid.
• 46:12
  SPEAKER_03: And I'm I don't and I don't sound like I have because I worked hard not to have a southern accent.
• 46:17
  SPEAKER_03: I I don't have one anymore, but I probably have like a weird accent at this point because it's like a mix of things.
• 46:23
  SPEAKER_03: It sounds normal to me.
• 46:24
  SPEAKER_03: Exactly.
• 46:24
  SPEAKER_03: I've worked hard at this, but I think most people in America would consider a southern accent to be more of a simple person accent.
• 46:32
  SPEAKER_03: But what they're saying is the southern accent is the closest thing to the real English language, so actually the northern accent and and all that other is more the bastard bastardized version.
• 46:43
  SPEAKER_03: Isn't that interesting?
• 46:44
  SPEAKER_03: That is interesting, you don't know.
• 46:45
  SPEAKER_01: It's because we got closer to Canada, yeah.
• 46:47
  SPEAKER_03: You yeah, you don't you wouldn't think like how yin's doing, you know what I mean?
• 46:51
  SPEAKER_03: To be like, that's the way we're supposed to speak.
• 46:53
  SPEAKER_03: Yeah, but that's what apparently that's what it is.
• 46:56
  SPEAKER_03: So this lady spent her like 70 years figuring that out.
• 46:58
  SPEAKER_03: And then was she from the south?
• 47:00
  SPEAKER_03: No, I don't think she was.
• 47:01
  SPEAKER_01: Oh, okay.
• 47:02
  SPEAKER_03: From England, actually, probably she was probably from she's probably from from the UK.
• 47:06
  SPEAKER_01: Well, they're they're pretentious anyhow.
• 47:07
  SPEAKER_03: So they're pretentious.
• 47:09
  SPEAKER_03: They're probably just the way that they talk, man.
• 47:11
  SPEAKER_03: They they make people that with a southern accent sound like they can't speak to a lick.
• 47:15
  SPEAKER_01: You know what?
• 47:15
  SPEAKER_01: I think I figured out if she's from England, she's probably just upset the Northeast dumped all the tea, so we get farther south.
• 47:23
  SPEAKER_01: Right, right.
• 47:23
  SPEAKER_01: That's the true, those are the good ones.
• 47:26
  SPEAKER_02: Well, they did like the south because they would like us to break apart so they can beat us again.
• 47:31
  SPEAKER_03: Yeah, but going all the way back to low uh I was gonna say there is a pipe tobacco company.
• 47:40
  SPEAKER_03: I don't is it Moonshine or there's one uh I can't remember the name of it, but they have a low uh country pipe tobacco line, a line.
• 47:49
  SPEAKER_03: And the one's like a sweet tea and this, that, and the other.
• 47:51
  SPEAKER_03: But it says it looks like that.
• 47:52
  SPEAKER_03: It's made it comes in jars, like mason jars, and it says like low country uh pipe tobacco, or what?
• 47:59
  SPEAKER_03: I was like, that's kind of cool.
• 48:00
  SPEAKER_03: I thought it's cool, yeah.
• 48:01
  SPEAKER_03: I've never smoked any of it, but I was like, that's kind of a cool interesting design or whatever.
• 48:04
  SPEAKER_03: But it kind of goes along with this aesthetic.
• 48:07
  SPEAKER_01: So in this sense, is low country a flavor, or is low country just a style?
• 48:13
  SPEAKER_03: You've got you got Tex, you got Texas, like Tex-Mex, whatever you want to call it.
• 48:17
  SPEAKER_03: Right.
• 48:18
  SPEAKER_03: You got Middle Middle Eastern.
• 48:20
  SPEAKER_02: I think it's it's a it is a tradition, it is a uh type of people that that's you got your southwest people, you got your east coast people, you got your west coast people, you got your low country people, right?
• 48:31
  SPEAKER_01: So does this bottle fit the low country people?
• 48:35
  SPEAKER_03: Yeah, I think so.
• 48:36
  SPEAKER_02: Island islandy is pretty low country, yeah.
• 48:38
  SPEAKER_03: Yeah, but islandy and the and and buying like that is is all kind of dude.
• 48:45
  SPEAKER_03: Uh the um that show that I think I talked about already once out of but they're you know, they're they're running around on those swamp boats, whatever you call those things with the big fan on the back.
• 48:56
  SPEAKER_03: You know what I'm talking about?
• 48:57
  SPEAKER_03: Like yeah, the fan boats.
• 48:59
  SPEAKER_03: That is low country, dude.
• 49:01
  SPEAKER_03: Like they are like low country people, like they're definitely using a pinch of skull tobacco and sitting around a campfire with some cheap beers, you know what I mean?
• 49:10
  SPEAKER_03: Like, what's wrong with that?
• 49:11
  SPEAKER_03: There's nothing wrong with that.
• 49:12
  SPEAKER_03: That's how I grew up a part of my life, you know what I mean?
• 49:15
  SPEAKER_03: There's nothing wrong.
• 49:15
  SPEAKER_03: I kind of like it, but um, but it is low country, and they take pride in that.
• 49:19
  SPEAKER_03: They're not gonna be offended.
• 49:20
  SPEAKER_03: Here's the interesting thing people that are not like that will see that that is a down thing, but people from that area will see it as a pride thing.
• 49:28
  SPEAKER_03: So that right there tells you the difference between, like Steve said, it's a people, it's a type of person.
• 49:33
  SPEAKER_03: There's rednecks that are very proud of being rednecks, right?
• 49:37
  SPEAKER_03: Not like funny, like haha, I'm a redneck.
• 49:39
  SPEAKER_03: They're like, I am a redneck, you know what I mean?
• 49:41
  SPEAKER_03: I don't get that.
• 49:41
  SPEAKER_03: I've never been a redneck, I've been around rednecks, I've been country, I've been southern, I've been probably low country, you know what I mean?
• 49:49
  SPEAKER_03: I've never been a redneck, but I've been around rednecks.
• 49:52
  SPEAKER_03: I wouldn't ever call myself a redneck, but there's people that are proud of being a redneck, you know.
• 49:56
  SPEAKER_01: Would you say that there's a possibility they put low country on the bottle as a pride aspect?
• 50:02
  SPEAKER_02: Why not?
• 50:02
  SPEAKER_02: Yeah.
• 50:02
  SPEAKER_02: Yeah, I think I think Defusky Island and South Carolina and the the parts of South Carolina that are not in the mountains are proud of the area that they're from, and they're from the low country.
• 50:16
  SPEAKER_03: Dude, if if you're uh from an island that is A called Defusky, right?
• 50:22
  SPEAKER_03: And B is five miles long and two and a half miles wide, yeah, you're either proud of it or you're not gonna say anything at all.
• 50:30
  SPEAKER_03: There's you know what I mean?
• 50:31
  SPEAKER_03: You're so damn small.
• 50:32
  SPEAKER_03: Like, what do you like?
• 50:34
  SPEAKER_03: I think uh Disneyland is probably bigger than Defusky.
• 50:38
  SPEAKER_01: For sure it is, yeah.
• 50:39
  SPEAKER_01: So that makes me believe and wonder even more that this is not theirs.
• 50:46
  SPEAKER_02: Well, again, though, if it's if it's if it's Jimmy Redd, that's also part of low country.
• 50:53
  SPEAKER_02: They should just embrace that.
• 50:54
  SPEAKER_01: It's low country bourbon, dude.
• 50:56
  SPEAKER_01: The idea being if if low if you're if you put low country on the bottle as a possible pride aspect, wouldn't you want to say this is yours if you're proud of what it is?
• 51:08
  SPEAKER_03: Yeah, unless your marketer failed you.
• 51:10
  SPEAKER_03: You would want to say that it's from your area, so not that it's yours or not.
• 51:15
  SPEAKER_02: You made it or somebody else made it something, but you would want to make sure that they know this came from area.
• 51:21
  SPEAKER_03: I think they're unaware of this important fact.
• 51:23
  SPEAKER_03: I think if somebody were to explain it to them, if we if if the Fosky ever listens to this, they might be like, Yeah, that's yeah, you make some bad parts.
• 51:31
  SPEAKER_03: This is not a bourbon company, so but they don't know.
• 51:34
  SPEAKER_02: It might not give a definition.
• 51:36
  SPEAKER_02: Yeah.
• 51:38
  SPEAKER_02: So, but either way, I'm impressed with the liquid.
• 51:41
  SPEAKER_02: I think the liquid turned out pretty good.
• 51:43
  SPEAKER_02: It's good.
• 51:43
  SPEAKER_02: Yeah, I like it.
• 51:44
  SPEAKER_02: I I kind of I do like the price.
• 51:46
  SPEAKER_03: I was gonna say, what would you guys pay for this?
• 51:48
  SPEAKER_02: Again, no age statement, no, and no actual like we're made here, there, I mean, you do know it's it's a small company or whatever, whether they make it or not, it's it's gonna be kind of touristy.
• 52:01
  SPEAKER_02: Yeah, it's gonna be touristy, but I'm uh I'm like 50.
• 52:04
  SPEAKER_02: Okay, yeah.
• 52:05
  SPEAKER_03: I bet this goes for 60 bucks.
• 52:07
  SPEAKER_03: Yeah, it's a 40 bottle.
• 52:09
  SPEAKER_02: My guess is it's about 60, but I I I feel confident and comfortable at 50.
• 52:14
  SPEAKER_01: So I don't remember the exact bottle price, but what can what I can tell you is they sell, they uh there was a sell it online, uh 40 uh 90 proof, so 45% at 45 bucks.
• 52:30
  SPEAKER_01: Well, that's great.
• 52:31
  SPEAKER_01: This is 116, 115.
• 52:34
  SPEAKER_01: So I'm going to say this was probably 8090.
• 52:37
  SPEAKER_01: Words.
• 52:38
  SPEAKER_03: That's my other stuff.
• 52:40
  SPEAKER_01: Yes.
• 52:42
  SPEAKER_03: They're really interesting.
• 52:43
  SPEAKER_03: Are those oh, those are rumors?
• 52:44
  SPEAKER_03: Those are all rums.
• 52:45
  SPEAKER_03: Wow, their rum labels are super cool.
• 52:48
  SPEAKER_02: What the hell?
• 52:49
  SPEAKER_02: They're doing great on rum.
• 52:51
  SPEAKER_02: And honestly, if you look at this bottle, it is kind of a rumeling from China.
• 52:55
  SPEAKER_03: That's like from like Hawaii.
• 52:57
  SPEAKER_03: I was just looking to see if I could find a price of it.
• 53:00
  SPEAKER_01: The only one I can find was a$45 one that was uh 90 proof.
• 53:06
  SPEAKER_03: So with this being 116, 115, I'm gonna assume dude, their their artwork on other stuff looks like a local island island artist.
• 53:16
  SPEAKER_03: Yeah, yeah.
• 53:17
  SPEAKER_03: Have you ever read?
• 53:18
  SPEAKER_03: I think I've talked about it, but Doom A Key by Stephen King.
• 53:21
  SPEAKER_03: I've talked to him about it.
• 53:22
  SPEAKER_03: It's my favorite Stephen King novel.
• 53:24
  SPEAKER_03: No, most people don't know it, and it's a full-fledged, it's not a short story, it's a full novel.
• 53:28
  SPEAKER_03: It's the best thing, in my opinion, Stephen King's ever written, and he's written some amazing things, so that's kind of high praise.
• 53:35
  SPEAKER_03: But it's about this guy, this this local artist.
• 53:37
  SPEAKER_03: Well, kind of it, but it basically this guy paints on an island, but there's a lot more to it.
• 53:42
  SPEAKER_03: But uh, it just that just kind of reminds me of that vibe.
• 53:46
  SPEAKER_03: So cool.
• 53:47
  SPEAKER_03: Like, like the I because island artwork is different from other artwork or whatever.
• 53:53
  SPEAKER_03: But buy Spirits Online.
• 53:54
  SPEAKER_03: Let's see if they have a price for this.
• 53:56
  SPEAKER_01: That's what I looked at.
• 53:57
  SPEAKER_01: We could look at a casting look.
• 53:59
  SPEAKER_01: I I did Indiana because I didn't think it would sell in Ohio, but we'll see.
• 54:02
  SPEAKER_01: I'm just gonna try Ohio.
• 54:09
  SPEAKER_03: Wow, you thought our label was bad.
• 54:11
  SPEAKER_03: Have you seen that label?
• 54:12
  SPEAKER_01: I did.
• 54:13
  SPEAKER_01: What is that?
• 54:14
  SPEAKER_03: That's creepy, dude.
• 54:17
  SPEAKER_03: I don't know about that.
• 54:18
  SPEAKER_03: Okay, Defuski Island Distillery, Low County Bourbon Whiskey.
• 54:22
  SPEAKER_01: And that's what's the proof on that guy?
• 54:24
  SPEAKER_01: I think it was 45, what I saw.
• 54:26
  SPEAKER_01: 45%.
• 54:27
  SPEAKER_03: Yeah, this is uh 40%.
• 54:29
  SPEAKER_03: Yeah, 40%.
• 54:30
  SPEAKER_01: So even less.
• 54:30
  SPEAKER_01: So 80%.
• 54:31
  SPEAKER_03: $80,$45.
• 54:32
  SPEAKER_01: Yeah.
• 54:32
  SPEAKER_01: So I would assume this would probably be$80,$90.
• 54:35
  SPEAKER_01: It's almost a little bit more.
• 54:37
  SPEAKER_03: Is this not something that they put out all the time?
• 54:39
  SPEAKER_03: Is this a more dispatch proof?
• 54:41
  SPEAKER_03: Yeah.
• 54:42
  SPEAKER_01: This batch proof is one.
• 54:44
  SPEAKER_03: But$45 is not bad.
• 54:46
  SPEAKER_03: I just for an 80 proof?
• 54:48
  SPEAKER_01: Yeah.
• 54:49
  SPEAKER_03: $45 for an 80 proof.
• 54:50
  SPEAKER_03: They were making it themselves.
• 54:51
  SPEAKER_03: Okay.
• 54:51
  SPEAKER_03: 100%.
• 54:52
  SPEAKER_03: What if they weren't?
• 54:53
  SPEAKER_03: Sourcing, it's kind of like, well, where are they sourcing from?
• 54:55
  SPEAKER_03: You know, this one's got a wax top.
• 54:58
  SPEAKER_03: No, that might be plastic.
• 55:00
  SPEAKER_03: Never mind.
• 55:00
  SPEAKER_03: That might be plastic.
• 55:02
  SPEAKER_03: I like that dude.
• 55:03
  SPEAKER_03: I like that though.
• 55:04
  SPEAKER_03: It's blue and like turquoise.
• 55:05
  SPEAKER_03: It's yeah, it's not purple.
• 55:07
  SPEAKER_03: Yeah.
• 55:07
  SPEAKER_03: Dude, I mean, if that if I'd have to try it, but I mean, I just I like it.
• 55:12
  SPEAKER_03: I like everything about it except for their being evasive about where it's made.
• 55:15
  SPEAKER_03: I don't like that.
• 55:16
  SPEAKER_02: For me, if we were a rum uh podcast, we would be after these guys for sponsorships and stuff.
• 55:23
  SPEAKER_02: Like we would want to connect with them.
• 55:25
  SPEAKER_02: We would want to because they seem to be doing that.
• 55:28
  SPEAKER_03: I want to try their rum stuff just for that.
• 55:30
  SPEAKER_03: Not a big rum guy, but I think I'd try their rum.
• 55:32
  SPEAKER_03: I Steve, have you had a lot of rum?
• 55:34
  SPEAKER_03: I've been resaking it very little bit.
• 55:36
  SPEAKER_02: Yeah.
• 55:37
  SPEAKER_02: I've I I maybe no rum.
• 55:39
  SPEAKER_02: Uh uh other than like Captain Morgan.
• 55:41
  SPEAKER_02: Like I've had spice rums.
• 55:42
  SPEAKER_03: Listen, if we get some pool full like strength rum.
• 55:45
  SPEAKER_03: Oh, I've got some.
• 55:46
  SPEAKER_03: It's it's that's still like I mean, that's whiskey.
• 55:49
  SPEAKER_03: You know what I mean?
• 55:50
  SPEAKER_03: Technically, I mean it's not, but it's sort of yeah.
• 55:52
  SPEAKER_03: It's it's in the realm.
• 55:53
  SPEAKER_03: It's it's in the realm, you know what I mean?
• 55:55
  SPEAKER_03: It's a spirit, it's it's a spirit there.
• 55:57
  SPEAKER_03: And we've never done like podcasts on vodka or anything like that.
• 56:00
  SPEAKER_03: No, no, we could we could maybe do some on rum.
• 56:03
  SPEAKER_01: Can you imagine a podcast on vodka?
• 56:05
  SPEAKER_01: Like, how many episodes are you gonna get in?
• 56:06
  SPEAKER_01: It tastes like vodka, yeah.
• 56:09
  SPEAKER_01: Two minutes, we're done.
• 56:11
  SPEAKER_03: This tastes like it's been distilled 82 times.
• 56:13
  SPEAKER_03: 82 times, yeah.
• 56:14
  SPEAKER_03: Good job, Skullhead.
• 56:16
  SPEAKER_03: 84 would have been too much.
• 56:18
  SPEAKER_03: Good work.
• 56:18
  SPEAKER_03: Yeah, I we've never done we all and we're the whiskey chasers, so we don't really do non-risk things.
• 56:26
  SPEAKER_02: Maybe a foolproof spirit, maybe maybe all three of us like gin, and so we could maybe do a barrel-aged gin as a way around that.
• 56:39
  SPEAKER_02: We have we could do some barrel-aged rum rums, you know, as a way of like bringing in whiskeys.
• 56:47
  SPEAKER_02: Yeah, we don't yeah, we do rum finishes, we do tequila finishes.
• 56:51
  SPEAKER_02: I don't know if tequila finishes and barrels at all or not, but you know, you could stick that and you're in yeho and smoke it.
• 56:57
  SPEAKER_02: Extra in yeho, yeah.
• 56:58
  SPEAKER_02: Uh, but yeah, so like I'd be open to the idea of trying not a whiskey as a series, just to kind of see what what's out there in the spirits in the in the aged spirits world.
• 57:10
  SPEAKER_01: We should do it for like uh January, right?
• 57:13
  SPEAKER_01: As a new year's resolution, we're gonna spirits.
• 57:17
  SPEAKER_01: We're gonna try some new things.
• 57:18
  SPEAKER_01: One month of spirits, one month of spirits.
• 57:20
  SPEAKER_03: You know what we could do?
• 57:22
  SPEAKER_03: Well, tell us we could do it around Christmas and talk about the spirits of future, present, and past.
• 57:29
  SPEAKER_02: Yeah, there we go.
• 57:30
  SPEAKER_02: Which one is which one is future?
• 57:32
  SPEAKER_02: Would that be the vodka?
• 57:34
  SPEAKER_02: It's the unage.
• 57:35
  SPEAKER_02: I'll tell you what, it'd be unage.
• 57:38
  SPEAKER_03: The spirit of the future is tequila.
• 57:41
  SPEAKER_03: Me and Nick talked about that.
• 57:42
  SPEAKER_03: That's supposedly the up and coming thing.
• 57:44
  SPEAKER_03: So you guys have the past would be vodka.
• 57:46
  SPEAKER_03: The past would maybe be vodka, and the presence maybe gin.
• 57:50
  SPEAKER_01: Jinn and no, no, no, no, no.
• 57:53
  SPEAKER_03: The past is gin for sure.
• 57:54
  SPEAKER_03: That's an old world.
• 57:55
  SPEAKER_03: I think the present might be rum.
• 57:57
  SPEAKER_03: Oh and the future could be tequila.
• 58:00
  SPEAKER_03: Yeah, okay, okay.
• 58:03
  SPEAKER_03: And then Christmas Day he returns to God's place, the whiskey.
• 58:07
  SPEAKER_03: Yeah.
• 58:08
  SPEAKER_03: Wine?
• 58:10
  SPEAKER_03: No, no, it's Christmas Day.
• 58:12
  SPEAKER_03: The dream's over, the nightmare is over.
• 58:14
  SPEAKER_03: Next year's whiskey.
• 58:15
  SPEAKER_03: Things are back.
• 58:16
  SPEAKER_03: He's out there screaming out the window.
• 58:18
  SPEAKER_03: I'm back, I'm back.
• 58:19
  SPEAKER_03: I only traveled one night.
• 58:21
  SPEAKER_03: That's not a bad idea.
• 58:22
  SPEAKER_01: It's not, it's not terrible.
• 58:24
  SPEAKER_01: That's not bad.
• 58:24
  SPEAKER_01: Something to think about.
• 58:26
  SPEAKER_01: Thank goodness there's no vodka involved.
• 58:28
  SPEAKER_03: That would be I think you gotta leave the vodka.
• 58:30
  SPEAKER_01: I'm pretty confident leaving vodka away.
• 58:32
  SPEAKER_03: I'd probably do like five vodkas in a one and it'd still be nothing.
• 58:35
  SPEAKER_03: And that was all we had to talk about.
• 58:38
  SPEAKER_02: That's that.
• 58:38
  SPEAKER_02: That was a five-minute episode.
• 58:40
  SPEAKER_02: You know what though?
• 58:40
  SPEAKER_02: The vodka does a lot of flavorings and stuff.
• 58:42
  SPEAKER_02: Wonder if they make like a bourbon-flavored vodka.
• 58:45
  SPEAKER_02: Wonder what that would taste like.
• 58:46
  SPEAKER_01: There is a uh neutral brain spirits.
• 58:50
  SPEAKER_01: There's a bourbon-aged vodka that uh Middle West Spirits does.
• 58:54
  SPEAKER_01: A bourbon-aged it's vanilla-flavored bourbon-aged vodka.
• 58:57
  SPEAKER_03: That's actually actually not barrel-aged, I should realize.
• 59:00
  SPEAKER_03: We've had other like vodka iterations that are fine.
• 59:04
  SPEAKER_03: Yeah, if you do flavorings, like yeah, you can get some good ones.
• 59:08
  SPEAKER_02: Because I mean, that's what you're dealing with.
• 59:09
  SPEAKER_02: Yeah, you're dealing with that.
• 59:11
  SPEAKER_03: But you take those and you still mix them.
• 59:13
  SPEAKER_03: I don't know.
• 59:13
  SPEAKER_03: Anybody that's drinking a straight vodka anything.
• 59:16
  SPEAKER_01: Well, if you are, Russians only.
• 59:18
  SPEAKER_03: I there there's been a time or two I've had some straight vodka.
• 59:21
  SPEAKER_03: And I mean, and basically, what the martinis I like are what are those?
• 59:25
  SPEAKER_02: What are those?
• 59:26
  SPEAKER_02: Yeah, I mean, they look at vermouth.
• 59:28
  SPEAKER_03: Just look at the just look at the vermouth, and that's about it.
• 59:31
  SPEAKER_03: But it's chilled vodka.
• 59:32
  SPEAKER_03: But and I'm fine with that, but that's a whole different thing.
• 59:35
  SPEAKER_03: That's a cocktail.
• 59:36
  SPEAKER_03: That's a whole cocktail.
• 59:38
  SPEAKER_02: It's in a martini glass.
• 59:39
  SPEAKER_03: It's in a fancy glass, and I might have a garnish or two.
• 59:42
  SPEAKER_03: Like there's an olive on it.
• 59:44
  SPEAKER_01: There's an olive that I eat before.
• 59:47
  SPEAKER_03: There is nothing wrong with straight vibe.
• 59:49
  SPEAKER_03: Okay, but that's a that's a conversation for a different time.
• 59:52
  SPEAKER_02: All right, so possible series in the future of some spirits that are not whiskies.
• 59:59
  SPEAKER_02: And then yeah, and we can kind of compare the the industries a little bit.
• 1:00:02
  SPEAKER_02: Uh so yeah, let us know if that's something you might be interested in.
• 1:00:05
  SPEAKER_02: Chris, let us know.
• 1:00:06
  SPEAKER_02: So Chris is on board.
• 1:00:07
  SPEAKER_00: Yeah.
• 1:00:08
  SPEAKER_00: I'm on board.
• 1:00:09
  SPEAKER_02: Hey, if you got something, I'll drink it.
• 1:00:11
  SPEAKER_02: And I'll and I will talk about it.
• 1:00:13
  SPEAKER_02: If you guys are, choose a text, let us know.
• 1:00:15
  SPEAKER_02: Please do.
• 1:00:15
  SPEAKER_02: Um, but otherwise, uh, you guys have a great evening, and we'll uh come back next week.
• 1:00:20
  SPEAKER_01: Absolutely.
• 1:00:26
  SPEAKER_02: Thank you for listening to the podcast.
• 1:00:28
  SPEAKER_02: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
• 1:00:33
  SPEAKER_02: We can be reached on our website, whiskeychasterspama.com, with any ideas for the show.
• 1:00:38
  SPEAKER_02: Thanks again.