Latest / The Scotchy Bourbon Boys / Bourbon Adventures: Breaking A Barrel, Broken Barrel Whiskey with Seth Benhaim and the Kentucky Bourbon Festival 2023

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Bourbon Adventures: Breaking A Barrel, Broken Barrel Whiskey with Seth Benhaim and the Kentucky Bourbon Festival 2023 · The Scotchy Bourbon Boys

• 0:57
  Speaker 1: Also yes what's up?
• 0:59
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• 1:00
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• 2:01
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• 2:12
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• 2:14
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• 2:16
  Speaker 3: We're here to have fun.
• 2:37
  Speaker 5: Yeah, all right, all right yeah.
• 2:43
  Speaker 6: Okay, so officially it's 835 on Saturday, but this is my normal podcasting time when I'm at home, but it doesn't seem normal because we're outside in Kentucky.
• 2:55
  Speaker 6: I mean, yes, we are, we're at our.
• 2:58
  Speaker 1: Airbnb, and we've been podcasting since nine o'clock early this morning, yeah.
• 3:05
  Speaker 5: At the Kentucky Bourbon Festival 2023.
• 3:08
  Speaker 6: But we have Seth Benheim here from Broken.
• 3:11
  Speaker 6: Barrel Spirits and had him on last year at the Kentucky Bourbon Festival.
• 3:16
  Speaker 6: That's right.
• 3:17
  Speaker 6: And what are the difference a year makes, right?
• 3:19
  Speaker 5: Yeah.
• 3:20
  Speaker 6: Feels fast.
• 3:21
  Speaker 5: Oh yeah, it does it actually in that last year.
• 3:24
  Speaker 5: Jeff looks like shit, so it's a good thing yeah it didn't improve anything we're doing, but our podcast solidified CT.
• 3:33
  Speaker 6: I think when you were on the podcast he had done a lot of recruiting but had it been officially right, but right after that.
• 3:40
  Speaker 6: So now he's a staple on our podcast.
• 3:43
  Speaker 6: And then you got SuperNats still here, and then you got Whiskey over there, Yep, and we're super excited to have you on again.
• 3:51
  Speaker 5: Yes, we are.
• 3:52
  Speaker 5: Thanks, Seth, for coming out.
• 3:55
  Speaker 6: And all I can say is we just talk a little bit right about what you do and you showed us tonight and let us help swing an axe and destroy a barrel.
• 4:07
  Speaker 4: Yep, that was when you guys said, come out and break a barrel at our house.
• 4:11
  Speaker 4: I was like all right.
• 4:14
  Speaker 3: Fuck yeah, let's do it.
• 4:17
  Speaker 6: Well, nick was saying it's like when we roll up, where do we put the barrel?
• 4:21
  Speaker 6: I'm like you don't need the barrel.
• 4:22
  Speaker 6: And he was like what you already got?
• 4:25
  Speaker 6: One you got three.
• 4:26
  Speaker 4: actually, I thought we were going to break all three, but we only had a few minutes.
• 4:31
  Speaker 1: We're going to save those to break in our own environment.
• 4:33
  Speaker 1: Yeah, you showed us how.
• 4:37
  Speaker 6: And it's just like you signed a couple of the staves, thank you, and then we've got one put back that we're all going to sign and maybe we'll auction it off or whatever.
• 4:46
  Speaker 6: But what you do, I think, is such a cool thing.
• 4:49
  Speaker 6: Go again for people who haven't listened before and started listening this last year.
• 4:56
  Speaker 6: Go through the process of how you got there, sure.
• 5:01
  Speaker 4: So Broken Barrel Whiskey.
• 5:03
  Speaker 4: We are taking Aged Whiskey predominantly from Owensboro, kentucky.
• 5:07
  Speaker 4: However, we can pretty much source from wherever we want In the continental United States.
• 5:13
  Speaker 4: We're an American whiskey company so we're not going to source anything from outside the US and we'll take that Aged Whiskey and we will actually put barrel staves that come from Broken Barrel.
• 5:24
  Speaker 4: So, as you guys experienced earlier tonight, you know kind of fun shattering barrels with fudge embers.
• 5:33
  Speaker 6: But the illustration for me is that, when we were breaking it, that barrel head on both sides?
• 5:40
  Speaker 6: You know, you hit the barrel head on one side and then you hit it, but that is the pieces that go in there.
• 5:46
  Speaker 6: But then when you hit that one part, the whole barrel stave and all kind of stay together.
• 5:51
  Speaker 6: And that part was that was the exciting part.
• 5:54
  Speaker 4: Yeah, so once you get the heads in, then you're going to turn it sideways and actually start hacking at it that way.
• 5:59
  Speaker 4: So you know, we're doing this with multiple different kinds of barrels and we're taking staves from, say, a wine cask and then maybe some French oak or maybe some used bourbon or used rye barrels, combining that all together in there and then actually putting the wood in the whiskey.
• 6:16
  Speaker 4: So that's the exciting part about our process, what we do.
• 6:19
  Speaker 1: So we were at Maker's Mark over the week.
• 6:22
  Speaker 1: We started out there and Maker's Mark obviously is big on putting staves which they call staves.
• 6:28
  Speaker 1: They're not quite staves, they're like wood pieces that they put Wood slats.
• 6:33
  Speaker 2: Yeah.
• 6:35
  Speaker 1: That they put in their barrels which I listen, they move barrels more than anybody that I know.
• 6:40
  Speaker 1: Right Like, from beginning to end, they move those barrels a ton.
• 6:43
  Speaker 1: So what do you do when you break those barrels apart?
• 6:47
  Speaker 1: What's the next step for you?
• 6:49
  Speaker 1: How do you get them in the barrel?
• 6:51
  Speaker 1: Because I think most people don't understand that.
• 6:54
  Speaker 1: You buy a barrel, a 55 gallon barrel, and it's full of whatever juice.
• 6:58
  Speaker 1: You can't just take the top off of it or it's gonna fall apart.
• 7:03
  Speaker 4: Yes, so we're not actually putting the staves into another barrel.
• 7:07
  Speaker 4: We're gonna dump that barrel into as small as a 55 gallon drum okay to say, a 10,000 gallon tank and we're gonna fill up a vessel, another container, with the whiskey from an emptied barrel and then put the staves into that vessel with, okay, whiskey.
• 7:24
  Speaker 4: So, makers, mark, I understand, lowers these Toasted, toasted slats, right, there's whatever you want to call it.
• 7:32
  Speaker 4: Yeah, but again, the major difference I would say between us and makers mark aside for the fact that there are mistillery and we are not, and they're conducting and we're conducting plus Is that we're using used barrels.
• 7:45
  Speaker 4: So sure, most all of our staves are going to be used barrels.
• 7:50
  Speaker 4: Yeah, so wine barrels know something that had a barrel that had something else in it that has kind of bleached into the wood and then we're gonna extract that back out plus the exterior environment or the seasoning of that outside of that barrel.
• 8:03
  Speaker 4: That wood is also gonna be in contact with the whiskey, therefore giving it, you know, pretty much any kind of please add.
• 8:10
  Speaker 6: No, for all the germaphobes Wrapped on them out.
• 8:17
  Speaker 6: Explain why that you know you're using a used barrel.
• 8:22
  Speaker 6: We just collapse the barrel, you know, and then whatever, and it's on the ground and whatever, and you can put it in.
• 8:27
  Speaker 6: Why you can do that, you know, because one well, explain it why it's.
• 8:33
  Speaker 4: It's okay, you know in terms of the whiskey you know what I mean.
• 8:38
  Speaker 6: Like it's like you're using out the outside and whatever, and people are always saying and it's like, oh, we wash them, we clean yeah, okay, we clean the exterior of the barrel before breaking it and then we actually just go immediately.
• 8:50
  Speaker 4: It's not gonna sit outside any longer.
• 8:51
  Speaker 4: Once we've broken the barrel, it's going yeah, when you watch the barrel.
• 8:59
  Speaker 1: No, you don't okay, just check it.
• 9:01
  Speaker 1: There's only one person.
• 9:03
  Speaker 1: They use a blue.
• 9:09
  Speaker 3: The one that's covering his face right now.
• 9:11
  Speaker 6: We were at the not the Benheim force, but the Burr-Hymes force, and we went through the gift shop and everything and as I was walking out there, was a loop that had like lace on the it's been.
• 9:28
  Speaker 4: Last Sunday.
• 9:29
  Speaker 4: We could have used it tonight to clean the barrel.
• 9:32
  Speaker 1: Yeah, that make us probably would have broken when you hit it the first or second time.
• 9:37
  Speaker 1: So, you have been doing since we saw you last time here at the festival.
• 10:38
  Speaker 1: Yep, we last year there was a Honey smoke, there was a couple different bottles that you had out.
• 10:45
  Speaker 1: This year you brought two Single barrels to the program.
• 10:49
  Speaker 1: So what would you bring?
• 10:51
  Speaker 4: Here we've got our Kentucky bourbon festival single barrel.
• 10:55
  Speaker 4: We just kind of made it for the festival.
• 10:56
  Speaker 4: It was a very small amount of whiskey in the barrel, so it's only 10 cases that we brought out.
• 11:02
  Speaker 4: Wow also did a wheat whiskey that was finished in PX cherry and french oak and that went quick.
• 11:09
  Speaker 4: That one's like hyper quick.
• 11:10
  Speaker 4: Oh, we're gonna taste it.
• 11:14
  Speaker 6: Which one was there?
• 11:15
  Speaker 6: Only five left.
• 11:18
  Speaker 1: It has a purple.
• 11:19
  Speaker 4: Oh yeah, you bought the purple one.
• 11:21
  Speaker 4: Okay, and the purple one was the wheat whiskey with the PX, cherry and french oak.
• 11:26
  Speaker 4: Finish that, and then this one's gonna be our.
• 11:30
  Speaker 1: And that's what you know, this is mine.
• 11:32
  Speaker 1: I actually so like we talked about this, this was the one I like better because I'm not as big of a PX cherry fan for a week.
• 11:41
  Speaker 1: We see yeah, this bottle hit really good for me, and not that the other one didn't, but this was better for me, so it was really down the middle.
• 11:51
  Speaker 4: Yeah, last two days at the festival we had a lot of folks gravitating towards the uniqueness and kind of profile of the sherry cast.
• 11:58
  Speaker 4: Finish on the wheat whiskey oh I like this corn and no rye, it's a hundred percent.
• 12:03
  Speaker 4: No, sorry, it's 85 percent wheat, 15 percent multi barley.
• 12:07
  Speaker 4: But this one that we're drinking right now, this is gonna be your kind of pretty standard bourbon for us, as the 70 percent corn, 21 ride, 9 percent multi barley.
• 12:16
  Speaker 4: But for this one we actually put it in 53 gallon Used rye barrels as one of the staves.
• 12:23
  Speaker 4: That's 80 percent, you know, the 20 percent was honey barrels.
• 12:26
  Speaker 4: Yeah, that honey note comes out we had a lot of honey barrels definitely that we had a couple stays we weren't using for the honey smoke that we're putting out later this year and we'll talk about maybe upcoming releases in a second.
• 12:39
  Speaker 4: But but you use some of those honey barrels is just kind of top this guy off.
• 12:44
  Speaker 1: This bottle is.
• 12:45
  Speaker 1: We drank it last night and we were with other people and it was.
• 12:51
  Speaker 6: It was amazing, everybody picked this bottle over everything else we have very, very delicious.
• 12:57
  Speaker 6: Yeah, I really appreciate you bringing All these bottles they're available at the Kentucky bourbon festival.
• 13:03
  Speaker 6: They were the sales had to be way up Already up and we got a whole other day wait a minute, Nash.
• 13:15
  Speaker 1: Why are you high-fiving him?
• 13:16
  Speaker 1: I'm the one who bought the bottle.
• 13:18
  Speaker 1: No, honestly like last year, the honey smoke.
• 13:26
  Speaker 1: You offered very limited amount of it.
• 13:29
  Speaker 4: Oh, like we, I flew up with, like, I think, 12 or 16 bottles.
• 13:33
  Speaker 4: Yeah and it was gone the first day.
• 13:34
  Speaker 4: Yeah, I wasn't even intending to sell it last year.
• 13:36
  Speaker 4: I wasn't sure what was going on like do we need to give it an event, or?
• 13:40
  Speaker 1: Mm-hmm, but I think people are starting to notice what you do, like through single barrels and things that you're doing throughout the year.
• 13:47
  Speaker 1: You're not a oh my gosh, what's this?
• 13:52
  Speaker 1: I think people realize now they're like this this is pretty good stuff.
• 13:56
  Speaker 1: No matter what he's doing, it's pretty good.
• 13:58
  Speaker 5: Yeah, and it's kind of a reverse process.
• 14:00
  Speaker 5: Instead of Putting it into the barrel and finishing, you're actually you know, Into it yeah, that's kind of a cool and unique kind of thing that you're doing there.
• 14:15
  Speaker 5: Yeah, we.
• 14:15
  Speaker 5: I'll tell you that it was interesting to me because Right around noon, things were opening and people were starting to figure out am I doing no weight in this line or I'm gonna go over here?
• 14:28
  Speaker 5: Mm-hmm, I was just Just inside.
• 14:32
  Speaker 5: The craft is still in gate, which is very close to where you guys are set.
• 14:36
  Speaker 5: Yeah, yeah, and this guy was standing there and he's like hey, hey, hey, I'll be right back.
• 14:42
  Speaker 5: I.
• 14:43
  Speaker 3: I gotta go to broken girl.
• 14:45
  Speaker 5: I have no idea who he was.
• 14:46
  Speaker 5: I mean, if I were you I'd pay that guy.
• 14:50
  Speaker 1: Because then a couple people are like what's broken girl?
• 14:53
  Speaker 5: and he's like, oh, come on.
• 14:54
  Speaker 5: Next, thing you know there's like five or six people heading to broken.
• 14:59
  Speaker 4: Couple good lines today, forming Throughout the day.
• 15:02
  Speaker 4: You know, we look up and see like, oh, there's 20 people waiting to get in and they were, you know, patient and they waited.
• 15:07
  Speaker 4: I was Super happy, super excited to see people come up and just make sure we were giving them the best experience and, you know, putting our hospitality to the test, that kind of thing.
• 15:17
  Speaker 6: Well, what's great is that you're back there.
• 15:19
  Speaker 4: I mean, oh yeah.
• 15:20
  Speaker 6: People have to come to Kentucky bourbon festival, because you get the, you get the maker the axe hammering smasher blender.
• 15:28
  Speaker 4: Well, we had the axes at the table, so we had a lot of people taking pictures with the axes, which was really kind of fun.
• 15:33
  Speaker 4: So, people were crossing them, like they have on our neck label, and they were, you know, doing poses, and so that could be awesome.
• 15:39
  Speaker 4: Your new merch?
• 15:39
  Speaker 4: Oh, we're always gonna have those.
• 15:41
  Speaker 4: These axes are here to stay.
• 15:42
  Speaker 4: We're gonna have.
• 15:43
  Speaker 4: You know, we'll make some new ones.
• 15:44
  Speaker 4: I'm like we were talking about one of our plans is to actually melt down some metal barrel rings and Take that and go form our own such hammer out of it.
• 15:52
  Speaker 5: That would and that's part of the experience to people come to events like this.
• 15:56
  Speaker 5: You know they want, you know, more of just an experience, of just the taste in the whiskey.
• 16:01
  Speaker 5: When you can add something like this to it, that just adds to their experience.
• 16:05
  Speaker 5: And you know they just get some more excited.
• 16:08
  Speaker 1: So they're just well so I'm just gonna say that for next year, and Randy's, I agree, might listen it might be listening.
• 16:15
  Speaker 1: You're headed the same direction as I am next year you need to have a ceremony, like at the stage where you're breaking barrels.
• 16:24
  Speaker 3: Yeah, a breaking barrel like so you got, you got in your pen and Steve company see making barrels and then they should just they make them and then they roll them over to you and you break them because I think it's
• 16:38
  Speaker 1: a marketing thing for you, that I think oh, 100%, if they let me breaking barrels and they're like oh my god, what is this so?
• 16:45
  Speaker 4: if they let me do that next year.
• 16:46
  Speaker 4: I think that would be an absolute like if we had an area.
• 16:50
  Speaker 4: I mean, we just did the demonstration for us and it's, you don't need that much space and it's not like wildly.
• 16:55
  Speaker 4: I'm safe, but it's cool.
• 16:57
  Speaker 5: So if you wanted to do that with a marketing tie.
• 16:59
  Speaker 5: I would definitely ask for a demo on a stage yeah, yeah, whatever you break is what's gonna be in the next year.
• 17:10
  Speaker 5: There you go.
• 17:14
  Speaker 6: What a great idea.
• 17:14
  Speaker 1: Yeah, that'd be great don't bring a blue loofah like where is wrong with this guy?
• 17:21
  Speaker 5: I do think that you people seeing you break it.
• 17:29
  Speaker 1: Oh yeah, so last night you were at the lodge and you were breaking barrels and I got it on Facebook, instagram and people were going nuts.
• 17:37
  Speaker 1: I think it was not.
• 17:38
  Speaker 1: Not last night, two nights ago, yeah, thursday night and people were going nuts, like posting it says out here, breaking these barrels, and and they were like it was such an like an invigorating thing.
• 17:50
  Speaker 1: I think that at the festival it would be the same people would be like oh my god, we got you what.
• 17:57
  Speaker 1: We wouldn't have enough bourbon to sell.
• 17:59
  Speaker 1: You wouldn't have enough bourbon to sell yeah, how to get people to and I think we should do the whole thing.
• 18:05
  Speaker 4: I think we should actually wheel up or like roll in a barrel full of whiskey and dump it into the container like a fifty-three gallon drum, and then I should take the days on the stage, put them in the actual whiskey, right there, right in front.
• 18:18
  Speaker 4: Do the whole yeah, we can do it.
• 18:19
  Speaker 4: Yeah, we can bring all that with us and then get some definitely yeah, I will help because you're based on, even though you live in California, based out of st Louis.
• 18:29
  Speaker 6: So it's a lot easier now when it's close.
• 18:32
  Speaker 4: Nick can actually, like you know, like we did for this trip, he could go pick up a barrel safe of green river.
• 18:37
  Speaker 4: You know, one of the ones that we own or just have Aaron just drive it up just bring us four barrels.
• 18:46
  Speaker 1: How ironic is that?
• 18:47
  Speaker 1: That Aaron brings us the barrels and barrels and yeah from green river.
• 18:51
  Speaker 6: Say hi to Aaron today.
• 18:52
  Speaker 5: Aaron and I say I saw Aaron briefly, if he's watching, bringing the barrels out here you know I didn't get to drink anything special, so you know, hey, thanks, aaron yeah, for sure but yeah, I think, yeah, we have to figure out how to break some barrels at the festival and do it live.
• 19:12
  Speaker 5: It's what you're it's your even more.
• 19:15
  Speaker 5: Yeah, oh yeah they're the great yep, yeah, it's a great process, you guys are enjoying the festivities this weekend well, yes, very much.
• 19:26
  Speaker 4: Oh, man it's, I'm a little tired yes, absolutely yeah we do it ourselves this year, so we're pouring every sample.
• 19:34
  Speaker 2: I'm explaining the brand 800 times, yeah yeah so you know that's a lot like bring it with you here tonight at the show.
• 19:44
  Speaker 4: We have shirts, just shirts.
• 19:45
  Speaker 4: Okay, yeah, we didn't bring too much swag.
• 19:47
  Speaker 4: We don't have a time right now.
• 19:48
  Speaker 4: We actually deployed a lot of it into some distribution houses because we're doing new marketing, so, mm-hmm, there's a lot going on with that, okay.
• 19:58
  Speaker 4: So anything new coming up?
• 19:59
  Speaker 4: Yes, we have two releases that'll come out the rest of this year.
• 20:04
  Speaker 4: One is going to be the honey smoke Reserva mm-hmm, which will be the six year version of this in the black bottle with the yellow label, and it will be October, like late October, early November in markets.
• 20:21
  Speaker 4: And then we have another really cool project which is a collaboration between us and a small spirits maker out of San Jose it's called black hair.
• 20:31
  Speaker 3: Today, black hair today.
• 20:33
  Speaker 4: Oh is it the coffee with your nice heart is what it really means and the black heart is gonna be a coffee with your barrel finished whiskey so I gotta write it.
• 20:55
  Speaker 5: My wife, you're gonna break my pocket book.
• 20:57
  Speaker 1: My wife's gonna be searching for all those so yeah so I gotta ask, because last year we talked about this like I'm a tequila guy, you like tequila, we like mez cows, not so much at this guy he's getting.
• 21:17
  Speaker 6: He's getting recommended for bringing, so like so there's.
• 21:20
  Speaker 1: So where is for you for broken barrel?
• 21:27
  Speaker 1: When do you have you thought about taking those mez?
• 21:34
  Speaker 4: cow barrels and putting them in a bourbon.
• 21:35
  Speaker 4: Not a bourbon, but we did the mez cow with a ride.
• 21:41
  Speaker 4: That was the honey smoke last year that was okay, that was delicious.
• 21:46
  Speaker 2: I love it I hope you like that.
• 21:48
  Speaker 6: You're missing out.
• 21:49
  Speaker 1: I seriously hope you.
• 21:50
  Speaker 1: It was delicious, but I hope you like it so I can be like.
• 21:53
  Speaker 1: So I am always a fan of like.
• 21:59
  Speaker 1: Wait the way tequila and mez cow can work with bourbon, because I think bourbon is complex enough that it can do that.
• 22:06
  Speaker 4: I think the mez cow has a layer of smoke yeah yeah, I spoke tequila I'm not so keen on and so I probably you won't see us doing too much to put the mez cow mez cow, so tall, something with a little more earthiness and a little more of that it's.
• 22:20
  Speaker 4: He was pretty soft so what's so tall?
• 22:22
  Speaker 4: But tall, is a type of agave plants and so similar like ricea bacanora.
• 22:29
  Speaker 4: There's a bunch of different varieties of agave.
• 22:32
  Speaker 4: There's sure to for tequila it's blue agave.
• 22:36
  Speaker 4: He lays mez cow yeah but not all mez cows to kill right very similar it's blue agave.
• 22:41
  Speaker 4: That's it all.
• 22:42
  Speaker 4: Bourbon is not always bourbon yeah, right there's a
• 22:46
  Speaker 4: mez cow is basically synonymous with the word whiskey and encompasses all the got a.
• 22:51
  Speaker 4: Not all mez cow has to be smoking, correct?
• 22:53
  Speaker 4: There's a lot of different nuances that you look for, and so when we find or look for these different types of barrels, you know I want that earthiness and that sort of you know smokiness that you might get from something a little more off the beaten path.
• 23:07
  Speaker 4: Yeah, but excellent.
• 23:09
  Speaker 5: So so what inspires you?
• 23:11
  Speaker 5: Like, like look at something and say, hey, if I smash that up do you really.
• 23:17
  Speaker 5: I mean, is it intentional, or do you?
• 23:19
  Speaker 5: Like pick up something or see something.
• 23:22
  Speaker 5: I mean what, what's?
• 23:23
  Speaker 4: the process.
• 23:24
  Speaker 4: You definitely see a difference between stay finishing and traditional barrel finishing.
• 23:29
  Speaker 4: There is no question if you were to take the exact same barrels of, say, I don't know, let's pick one cabinet okay, take any barrels and you take the whiskey that we are about to dump into.
• 23:44
  Speaker 4: Let's say, you batch up 20 barrels of bourbon and you put half of it in the cabinet barrels from this one winery and you take the other half of the cabinet barrels and smash them up, put them in the remaining half of the bourbon blend so you have the exact same base bourbon right guarantee, guarantee you're gonna have a much more profound and rich and differentiating taste profile from stay finished versus the traditional barrel finish.
• 24:09
  Speaker 1: Well, because you have the surface face, yeah, I imagine it'll be darker too.
• 24:16
  Speaker 4: I fully expect a more red color or red hue from an interior, only because it's only going to be in contact, that bourbon base.
• 24:23
  Speaker 4: Well, the red and white finish yeah interior, whereas I expect more of a dark brown with a little bit of reddish on a like Cabernet.
• 24:32
  Speaker 5: Stay, finish okay, so like any thoughts on going international?
• 24:36
  Speaker 4: well, we are like international staves or international distribution, or what distribution we are in Alberta and British Columbia cool right now.
• 24:44
  Speaker 5: I thought maybe you could smash up a Honda.
• 24:47
  Speaker 5: Have you been?
• 24:52
  Speaker 6: approached by big, big people to use their stuff.
• 24:56
  Speaker 6: Yeah, well, obviously what you're doing smashing and using this, the used barrel staves is unique to the industry.
• 25:04
  Speaker 6: Yes, so if somebody else does it, it's on.
• 25:08
  Speaker 6: They're copying you, right, yeah, someone else takes a hammer and starts breaking up barrels then would be quite obviously yes right copy you think you are yeah exactly, but at the same time you've come up with it, it gives you great flavor.
• 25:22
  Speaker 6: I mean just like anything else, like people are buying all the different first you hear you'll hear about.
• 25:28
  Speaker 6: You know most finishes go in waves, right?
• 25:31
  Speaker 6: Yeah?
• 25:31
  Speaker 6: It's like everybody's doing a wrong thing so many amaranth.
• 25:37
  Speaker 5: So what do you have amaranth?
• 25:38
  Speaker 6: right, right, but are you seeing that there'd be a wave of everybody just breaking, not breaking, disassembling them and throwing them in the for more flavor?
• 25:49
  Speaker 4: I believe there are companies that are getting into multi-stage finishes from used barrels from used barrels yeah, okay, not like us enough, so now we make this mark and more like us.
• 26:02
  Speaker 4: They're few and far between those maybe four or five people out there doing it right, right, right.
• 26:10
  Speaker 6: But at the same time I could see, I mean it's delicious, I mean there's no doubt about it.
• 26:16
  Speaker 6: Yeah, adds a flavor that's, and everybody's all unique and uniqueness right and and it's.
• 26:22
  Speaker 6: Except you're proving it's accepted, whereas maybe five years ago this would not be as accepted as it is right now, because you've evolved it.
• 26:31
  Speaker 6: But that's what whiskey drinkers are looking always for the next really good tasting timing is right.
• 26:38
  Speaker 4: I agree this would be a much more challenging brand to be building in, like 2005, or it's not sure.
• 26:48
  Speaker 6: I think they'd be just yelling at you and it's not bourbon so it is, but it's not everything they're pure.
• 26:57
  Speaker 1: Everything you're putting out, though, is good.
• 27:00
  Speaker 1: Yes, americana, I mean, whatever it is, it's good, whether it's a single barrel pick, whether it's the pick for this.
• 27:08
  Speaker 1: Today, we were standing there with those people, and we were like, hey, you need to try the black label, the the barrel proof?
• 27:16
  Speaker 1: Yeah, and that's always.
• 27:18
  Speaker 1: Is it 115 proof?
• 27:20
  Speaker 1: oh my gosh, that bottle is so good and people it literally like people walk by that and they're looking on the shelf.
• 27:27
  Speaker 1: I feel like for certain things and I'm like if you don't have that, you don't even know.
• 27:34
  Speaker 4: Yeah, it is delicious.
• 27:36
  Speaker 4: And you're referring to our cast right One 15, which is our black and yellow label, and that's going to be the bottle that we won the World Whiskey Awards.
• 27:45
  Speaker 4: We got the best Kentucky finished bourbon.
• 27:48
  Speaker 5: Dude, it's awesome.
• 27:49
  Speaker 5: All right, Congratulations on a bourbon coming from Kentucky.
• 27:53
  Speaker 5: Yeah.
• 27:54
  Speaker 4: So I would say 95 percent of fish bourbon, probably coming from Kentucky.
• 27:58
  Speaker 1: Well, and most of the people that I talked, to whether it's you or anybody else, and I'm not going to say names, but they're like Kentucky bourbon does something that is way different than a lot of other things.
• 28:11
  Speaker 1: Like it makes a flavor and that bottle.
• 28:15
  Speaker 1: Like you get that.
• 28:16
  Speaker 4: Yeah, this one here, well, even the 115,?
• 28:19
  Speaker 1: yeah, it's, it's.
• 28:20
  Speaker 1: It comes out like wow, this is, this is something special.
• 28:25
  Speaker 6: Yeah, I mean just it is special and it's like when I'm always looking, chasing so many different bourbons, you're always looking for something more unique in what you have, but then you're always looking for it to be a rich whiskey with nothing wrong with it and you've covered all.
• 28:43
  Speaker 6: You cover all the checkmarks.
• 28:44
  Speaker 6: There's absolutely no off setting tastes or anything on what.
• 28:49
  Speaker 6: Everything straight to finish has got some sweetness, or you know, you're just doing a great job.
• 28:55
  Speaker 4: Yeah, I think we with our brother and our rise, and even the Americana.
• 28:59
  Speaker 4: I think there's been a real like easy, obvious, like love for a lot of whiskey drinkers that are used to those categories.
• 29:06
  Speaker 4: I think when you stuff like Fen Walker, we say we're risk takers and barrel breakers and that's one of our monikers.
• 29:13
  Speaker 4: And so when we, when we do things like Fen Walker which was a release that was, you know, malt whiskey blended with wheat whiskey finished in Scottish pitted, you know, I la castes people were like I don't know about that one, that one's like that's maybe not my speed.
• 29:28
  Speaker 4: I'm a beverage drinker, I'm not drinking this pitted Scotch style American, whatever the hell he's put together.
• 29:34
  Speaker 4: So that were like I guess I'll just have to drink all this because I love it.
• 29:40
  Speaker 4: It's my style, he's got strangers, so why would I not love it?
• 29:45
  Speaker 4: But I think that's where you have to go.
• 29:49
  Speaker 4: You have to try new things and that's where you get crazy ideas like coffee the cure finish or Mexican red wine finish or all these kind of fun things that we're working on.
• 29:58
  Speaker 4: So we're just always trying to be different, always trying to do new things.
• 30:02
  Speaker 5: And that's what it's about is bringing variety.
• 30:05
  Speaker 5: And because there's so many different pallets out there and you've got to bring a little bit of different stuff to, you know everybody's got a different palette and you know, and just you know, to try to satisfy everybody, you know you can't do that.
• 30:23
  Speaker 5: So if you bring a variety of stuff, we will continue to do that.
• 30:28
  Speaker 4: Yeah, and that's not going to change.
• 30:30
  Speaker 4: Yeah, we'll keep trying new things constantly.
• 30:33
  Speaker 6: I was talking, I was talking with Fred now today, right, ok, and he was talking about what Freddie was doing before they built the craft distillery and it's like they got 40,000 gallon for mentors.
• 30:43
  Speaker 6: So if you're going to do it like if you're doing a batch with 40,000 gallons, yeah, and it's like oh my God, that's a big.
• 30:52
  Speaker 4: Thing.
• 30:53
  Speaker 6: Now, when you're, we do it by the barrel Right.
• 30:55
  Speaker 6: That's awesome.
• 30:56
  Speaker 6: It gives you that control, and then and seriously, if that peated whiskey that you made, you actually can bottle them all, put them all back and you've got them whenever you want to share with your friends who love peated Scotch, and then they're going to be at the end point.
• 31:11
  Speaker 6: We're going to be more, more when you're going to make more, because that's those people are intense fans, yeah we have fans that do.
• 31:20
  Speaker 4: We have a guy that bought a case of M Walker.
• 31:22
  Speaker 4: You know he loved it and he got it and so when we find those people.
• 31:26
  Speaker 4: you know we're a little more calculated now and reaching out to groups and we usually free sell most stuff now.
• 31:30
  Speaker 4: So it's not like we're.
• 31:31
  Speaker 4: We'll set samples around and people will try it and go.
• 31:35
  Speaker 4: You know, this is really good.
• 31:36
  Speaker 4: I'll take that barrel, the barrel sold, before even Commit to fully finishing or bottoming or anything like that.
• 31:43
  Speaker 4: So any stout finishes in the future, because you've done that before.
• 31:48
  Speaker 1: We've done stout before.
• 31:49
  Speaker 1: Yeah.
• 31:49
  Speaker 4: Well, if we do a stout, we'll do a collaboration where we'll put the brewer's name Sure the bottle, or be a collaborator.
• 31:54
  Speaker 4: I have that bottle.
• 31:55
  Speaker 4: The old one yeah.
• 31:59
  Speaker 1: Yeah, it's good, I like that one I always like to stop.
• 32:01
  Speaker 1: I do too.
• 32:02
  Speaker 1: I'm a stop.
• 32:03
  Speaker 1: I'm a stop.
• 32:03
  Speaker 1: Really well, stout beer is the only thing I'll drink, and with the bourbon you made it work.
• 32:11
  Speaker 1: So this.
• 32:12
  Speaker 5: this brings up a question Do you think you ever have a single barrel program?
• 32:19
  Speaker 2: Yeah, you do, okay, yeah, Okay.
• 32:20
  Speaker 1: So okay.
• 32:21
  Speaker 1: So, so we've done.
• 32:24
  Speaker 1: Actually, through a different group, we did two barrels with, with with Seth, and we did a.
• 32:30
  Speaker 1: It ended up being a orange spice barrel.
• 32:34
  Speaker 1: Yeah, and what would the other one be called?
• 32:36
  Speaker 4: The very American.
• 32:37
  Speaker 1: Yeah.
• 32:38
  Speaker 4: Okay, that was a cigar blend.
• 32:40
  Speaker 1: So we did yeah, we called it a cigar, Okay, and they were.
• 32:44
  Speaker 1: I'm not kidding you.
• 32:44
  Speaker 1: It was amazing, Like people's I told Seth today people still are trying to buy the barrel picks that we did yeah Because they were so delicious that that cigar batch, cigar blend, whatever you want to call it was one of the better ones I've ever had.
• 33:01
  Speaker 1: Yeah, it's that good.
• 33:02
  Speaker 4: It's that good.
• 33:03
  Speaker 4: It's that good, yeah.
• 33:04
  Speaker 4: And then we have Armin Yak, amber Rana and Front Joke.
• 33:07
  Speaker 1: You told me at that time you're like wait a minute.
• 33:09
  Speaker 1: If you like that, you're like buy the Los Angeles 130.2.
• 33:14
  Speaker 4: Oh yeah, and so I have that one that's a monster, but I still the one.
• 33:20
  Speaker 1: The one that there was.
• 33:21
  Speaker 1: The pick was oh my God, it was so good.
• 33:24
  Speaker 4: So there was some big proofs at the end of last year, going into the first quarter.
• 33:29
  Speaker 3: There was some.
• 33:30
  Speaker 4: Everything was between 120 and 132.
• 33:33
  Speaker 4: We were getting.
• 33:33
  Speaker 4: We've got some lower ones this year.
• 33:36
  Speaker 4: They're not going to be as high.
• 33:38
  Speaker 6: And we're going to just that's good for your liver.
• 33:40
  Speaker 6: Probably You're right.
• 33:42
  Speaker 1: Real quick while we're on live, we're going to go and call out.
• 33:46
  Speaker 1: A certain individual is still not opened His 130.2 proof Los Angeles edition, because he's a little scared to share it with people.
• 33:58
  Speaker 1: So, David, if you're watching open that damn bottle.
• 34:02
  Speaker 5: Oh, macalester, macalester yeah.
• 34:05
  Speaker 4: Dude, he won't open it.
• 34:06
  Speaker 4: He's like is it the one I signed for him.
• 34:11
  Speaker 4: Maybe he doesn't want to open it because I signed it or something.
• 34:14
  Speaker 1: The bottle will still be there, no matter what you signed on it.
• 34:16
  Speaker 1: The insides can go away.
• 34:19
  Speaker 5: The bottle is still there.
• 34:20
  Speaker 5: You're still going to make more right.
• 34:23
  Speaker 4: And it's a black bottle, so he won't know if it's full or not.
• 34:27
  Speaker 5: So, david, drink that bottle, open it up and share it with your friends.
• 34:35
  Speaker 1: And if you do not share it with me, David, we got issues.
• 34:39
  Speaker 6: All right guys, All right.
• 34:41
  Speaker 6: Seth has given us our time.
• 34:42
  Speaker 6: He's broken a barrel and it's great to have you here.
• 34:46
  Speaker 4: It was a blast guys.
• 34:47
  Speaker 6: Thank you so much.
• 34:48
  Speaker 6: Thank you for doing this again and just coming out and just sharing this.
• 34:51
  Speaker 5: Of course, we'll do this every year.
• 34:53
  Speaker 6: It'll be an annual thing All right, that sounds great, all right we're going to remember wwwscotchieburbenboyscom for everything, and then also we're on all social media and all the major podcast platforms.
• 35:07
  Speaker 6: But also remember good.
• 35:09
  Speaker 3: Bourbon equals good friends and good times.
• 35:12
  Speaker 6: And make sure that you don't drink and drive.
• 35:15
  Speaker 5: Drink responsibly and live your life dangerously Little.
• 35:20
  Speaker 4: Sibbles is going to take that side of the Cheers everybody.
• 35:23
  Speaker 5: Thanks.
• 35:24
  Speaker 4: Take care, all right, appreciate it, thank you.
• 35:28
  Speaker 5: Oh, my, all right, he's not taking this out.
• 35:30
  Speaker 5: Thank you guys Appreciate it.
• 35:32
  Speaker 3: You want me to sing it?
• 35:33
  Speaker 1: Appreciate you man, just stick it on at the end, joe, that's great, we'll sing it.
• 35:36
  Speaker 1: Let's go.
• 35:37
  Speaker 3: Ready?
• 35:37
  Speaker 3: Oh, show me the way to the next Whiskey Bar.
• 35:44
  Speaker 3: Oh, don't ask why.
• 35:46
  Speaker 3: Oh, don't ask why I'm not sure if we don't find the next Whiskey Bar.
• 35:56
  Speaker 6: I tell you we must die.
• 35:58
  Speaker 3: I tell you we must die.
• 36:01
  Speaker 6: I tell you I tell you, I tell you, we must die.