Latest / Aussie Bourbon Lovers / We Revisit Our Favourite Michter's Episode, 10 Year Bourbon with Dan McKee and Andrea Wilson (Dry July Recap)

Transcript

We Revisit Our Favourite Michter's Episode, 10 Year Bourbon with Dan McKee and Andrea Wilson (Dry July Recap) · Aussie Bourbon Lovers

• 0:00
  Well, there's no pop tonight, Dave. Why is that?
• 0:16
  Because there's no bourbon. It's dry July.
• 0:18
  Oh, no.
• 0:19
  But it doesn't stop us from having a bit of fun and describing some good stuff.
• 0:23
  Yeah. Well, we're doing some throwbacks to some of our favourite episodes because it's
• 0:27
  dry July, so we're having a break from the bourbon and drinking some water.
• 0:30
  That's it. Some sparkling water, no less. Don't worry. We've got bubbles.
• 0:33
  And we brought the fancy glasses. So we hope you enjoy our little throwback episode tonight.
• 0:38
  Who are we going to be chatting to on tonight's episode, Dave?
• 0:42
  We're taking you back to Dan McKee and Andrea Wilson from Mictas, the first kind of batch
• 0:49
  of episodes we did with them, where we popped the cork on a Mictas tenure and heard all
• 0:56
  about the way they kind of mature this tenure and how selective they are with making the
• 1:02
  tenure expression, which is really cool. Such a cool opportunity for us to hang out with
• 1:06
  them and share what is easily one of our favourite bottles.
• 1:10
  Yeah, that's great. So enjoy. So whether you're drinking water tonight or a bourbon, cheers.
• 1:20
  What are we having, H? We're having a Mictas 10-year-old.
• 1:33
  Bourbon. And we've got special guests again. We do. To have this bourbon with, we have got
• 1:38
  some amazing guests with us today. We've got Andrea and Dan, all the way from Kentucky.
• 1:44
  From Mictas. Hey, everybody.
• 1:48
  Thanks for joining us. And this is the 2024 10-year-old. Cheers.
• 1:54
  Cheers. It's breakfast here.
• 1:59
  You're having breakfast. We're having a nightcap. It's so good to be drinking bourbon with you over
• 2:04
  the magic of the internet. Tell us about this release of the 10-year-old bourbon. This is
• 2:11
  so exciting to be sharing this with you. So again, this one is, as you mentioned,
• 2:16
  our 2024 release of our 10-year-old single-barrel Kentucky straight bourbon. It is a single-barrel
• 2:23
  release. Again, keeping up with our bourbons, that corn, that rye, that malted barley,
• 2:28
  but now it's been aged in a barrel for at least 10 years. But we, sorry, we aged a taste profile,
• 2:36
  so it's never just 10 years in one day. It's always much older. So now it's going to get
• 2:42
  a lot of that influence from the barrel. But one thing we're very proud of, it's not an overly
• 2:47
  oaked bourbon. We feel it's just the right amount. And again, it's going to, you know,
• 2:54
  love to hear what you're going to say, but a lot of those nice chocolate or toffee notes are going
• 2:58
  to come with it, along with some of those nice classic bourbon profiles that you would expect.
• 3:06
  I think chocolate is the thing that I'm getting. It's like a chocolatey-ness is so lovely. And
• 3:11
  there's a nice oakiness as well, like a different oakiness to what you often get on bourbon. I don't
• 3:16
  know how to describe that, but there's like a lovely, gentle, chocolatey oakiness or something.
• 3:21
  Yeah. I think it's just like a gentle maturity is the way I would describe it, because I think
• 3:28
  what's really beautiful about Michter's whiskeys as we age them up, as Dan was saying, you know,
• 3:34
  this is over 10 years old. And the goal for us when we look at our planning horizon is,
• 3:41
  we're not pulling barrels down going, oh, this one's so good. Let's put it in the 10-year lane.
• 3:47
  We're just aging up all of our barrels through our processes. And we want everything to kind of
• 3:53
  experience maturation in the same way, so we can get consistent, repeatable outcomes. And when
• 4:00
  we're ready to do a 10-year release, we look and see what options we have. And it can be anywhere
• 4:06
  from, you know, 10 years and a day, because the minimum age has to be 10 years. But there's
• 4:12
  nothing in the law that says you can't overage it. So we've had everything from, you know, 14,
• 4:18
  15, 16. I think the oldest we've had in a 10-year bourbon bottle is 18 years old. So we are focused
• 4:26
  on what is the quality and the memorable nature of the drinking experience that someone's going
• 4:32
  to have? And how is it going to stand up through that drinking experience? So when we're tasting
• 4:38
  whiskeys, we're not just tasting them once and going, oh, it's fabulous. You know, let's release
• 4:44
  it. We're going to spend time with that whiskey. Like our expectation is somebody who purchases a
• 4:50
  bottle or a pour of 10-year bourbon, they're going to want to sit with it for a while. So how is this
• 4:56
  whiskey going to change in the glass over, you know, 30 minutes, 45 minutes, or even an hour
• 5:03
  that you would expect somebody to enjoy their pour? So all aspects of what we're assessing
• 5:10
  when we're looking at these whiskeys. But, you know, for us, I think what's really
• 5:18
  interesting is you also get like this mid-palate fruit and interesting complexity. It's got a nice
• 5:26
  really long finish to it. But again, it's not overly oaky. You don't experience a lot of that
• 5:34
  tannin. Tannin is great for wine, for structure. And I know Australians know a lot about their wine
• 5:41
  too. But in whiskey, tannin is not so great because it can be very astringent. It can be bitter.
• 5:49
  It can, you know, attract a lot of that green wood characteristic that, you know, isn't
• 5:56
  necessarily desirable for a Michter's product. So a lot of what we go through in the maturing
• 6:01
  side of the business with the natural seizing and air drying of the wood for at least 18 months,
• 6:07
  the toasting before charring of the wood, the low entry strength of 51.5 ABV,
• 6:15
  which I know we talked about on another episode, but it's really key to creating a smooth, rich
• 6:23
  drinking experience. And then we don't have to add as much water after entry, after the aging
• 6:30
  process to get to bottling strength. And one of the signatures of Michter's is even though, you
• 6:36
  know, this is a lower entry strength, the reality is it has a tremendous amount of flavor and
• 6:44
  complexity. So a lot of people think that you have to have higher strength or higher ABV to
• 6:52
  get flavor. But, and that's certainly true that the strength can underpin flavor, but you don't
• 7:00
  have to have high strength to get beautiful flavor. And I think that's what's so luxurious about this
• 7:07
  whiskey is it's not high strength, but it's so rich and so decadent. And it just is really,
• 7:17
  really, even the nose on it is very, it draws you in, like it attracts you to desire to drink it.
• 7:27
  And to give you an idea of how important this is, I mean, just going back a couple of years to
• 7:33
  2022, Andrea and I were going through our stocks for that year's release. And the stocks that we
• 7:40
  were going to use, which were beautiful, we actually kept coming back to the part where
• 7:45
  we wish a couple markers in the whiskey were elevated a little more like mouthfeel and
• 7:51
  aromatics. And so when it came time to actually bring forth the whiskey for tasting with our
• 7:58
  small tasting panel and ownership, we actually approached them and recommended that we hold the
• 8:05
  release for one more year so it can get that additional year of aging to increase those
• 8:10
  markers. And I still remember again, Joe, our president going, but this is really good whiskey.
• 8:16
  And we were like, yes, we agree with you. And by the way, at that time, it was already well over
• 8:21
  10 years, several years over 10 years. And but ultimately, they decided to go with our
• 8:28
  recommendation, which again, that just shows you the support that we have, that they were going to
• 8:33
  forego a very successful release for our company, just to add a little more quality to it. And,
• 8:41
  you know, and again, that's what makes us proud to be here at Makers.
• 8:47
  I think, yeah, I was gonna ask them as well about because heat cycling is another piece of what you
• 8:54
  what you kind of do, right? So 10 years is one piece of it, and you go beyond 10 years. But if
• 9:00
  you hate cycling, then that's going to, we're talking about dog years versus human years,
• 9:04
  aren't we? Is that how that works? Yeah, I, I really appreciate you bringing that up. Because
• 9:10
  it's, it's something that, you know, again, it's a very expensive aspect of what we do here.
• 9:20
  So in Kentucky, aging whiskey is is very popular, because we experience very dramatic seasonal
• 9:28
  changes here. And what happens is, is when the whiskey gets hot, then it's a volatile substance.
• 9:37
  So it gets a lot of pressure builds in the barrel, and it pushes the whiskey into the capillaries of
• 9:41
  the wood. Great, that's what we want. We want it to interact with the wood. When it cools down
• 9:47
  during the winter months, then it's flowing back towards the center of the cask. And it's pulling
• 9:54
  color and flavor and, you know, just all this great, interesting extractives from the wood, which
• 10:00
  is wonderful. But during the winter, it's actually kind of cold and dry here. Whereas, versus summers,
• 10:08
  we have hot, humid summers, we have a little bit drier seasons throughout the year. But specifically
• 10:14
  during the winter, it's cold and dry. And as a result of that, the, the barrel and the whiskey
• 10:21
  aren't really interacting very much. So what we try to do is increase the interaction between the
• 10:26
  whiskey and the wood during the winter months. And to do that, we heat up our warehouses, and then we
• 10:33
  allow them to naturally cool down. And it's a way for us to increase the maturing quality of the
• 10:41
  final product. So we always say for every year that we heat cycle the whiskey, we get about an extra
• 10:49
  six months of maturing quality. So if we said the whiskey was nine years old, or six years old, let's
• 10:57
  say, then, you know, based on six months extra maturing each year, we'd expect it to be on its
• 11:05
  flavor profile, its chemistry, its color, etc. Something more on the order of nine years old.
• 11:11
  So you now extrapolate that to the 10-year bourbon, which is already over-aged. And then you add in
• 11:18
  the heat cycling element as well, you're getting a really rich, decadent product. And that's part of,
• 11:28
  you know, what we're trying to, everything for us is about the drinking experience. You know, it's
• 11:35
  what is making this product memorable for you. You know, we spoke on another episode about how
• 11:41
  it triggers memories for you. Anybody who drinks 10-year, I feel confident. We've traveled
• 11:49
  all over the globe. And people are always like, my favorite release of 10-year was, and they
• 11:55
  fill in the year, you know, and maybe it was the first year they had it. Or, you know, maybe they've
• 12:01
  had the opportunity to taste a few different ones. And, you know, that we have a consistent
• 12:08
  house style, rich, flavorful, easy drinking. These are single barrel products. So we want to have a
• 12:16
  little bit of variation in them. But we don't want to have tremendous, like the 10-year that you had
• 12:22
  three years ago is dramatically different than the 10-year you're having right now. We want you to
• 12:27
  have those experiences of what a single barrel can offer you. But we want it to sit within what people
• 12:34
  recognize as McDermott's 10-year bourbon. So the other thing that we do that I think is very
• 12:42
  interesting is that we also custom chill filter all of our whiskeys, regardless of the age. Every
• 12:50
  product gets a customized chill filtration protocol designed for it, which is all about
• 12:59
  really accentuating every whiskey's best characteristics. And the reason why I say that
• 13:06
  is because a lot of times people view chill filtration as a bad thing because they view it
• 13:14
  as it can impact color, flavor, texture, aroma, just the whole thing. So why would you even bother
• 13:21
  doing that? It's like, well, we start with an American whiskey barrel. It's first use. It's
• 13:29
  never been used before. It's fresh. It's been naturally seasoned and air dried for at least 18
• 13:36
  months. It's been toasted and charred. Very rich and flavorful barrel. Whereas other products of
• 13:45
  the world, they may reuse our bourbon barrels, frankly, many times over. So it's always like
• 13:52
  the teabag analogy. The teabag, you use it for the first time, you get a really rich product,
• 13:57
  a cup of tea. Teabag use the fifth time isn't as rich as the first time. It's just a reality. But
• 14:06
  there are, in terms of the chemistry of whiskey, there are some compounds that are very
• 14:14
  long chain molecular compounds, and there are some that are very short chain,
• 14:19
  but they all provide flavor. But just in your own mind, a longer chain compound is going to be more
• 14:26
  dominant than a smaller chain compound. And as a result of that, we want to try to bring forward
• 14:32
  all the beauty that the whiskey has to offer, not just the dominant compounds in your drinking
• 14:38
  experience. So that's why we customize the chill filtration protocol, everything from the type of
• 14:46
  equipment, the type of filters, the time, temperature, pressure, all there, tons of details,
• 14:53
  but just dialing in to really make an exceptionally drinkable whiskey with a
• 15:02
  lot of flavor and texture and beauty is another production technique of Michter's.
• 15:10
  The more you speak about the flavors and the techniques, and particularly with his tenure,
• 15:15
  and you speak about the luxurious and the complexity of it, the more fun I'm having
• 15:22
  enjoying it. It's so much fun to drink. And I agree with you, the mouthfeel is incredible.
• 15:29
  The flavors are so good. Are there things that we should be doing? I know some people talk about
• 15:34
  giving it time to sit just in the glass before you even have it. Should it have some air? What's
• 15:39
  a good tip when you've got an older bourbon? What's some good tips for us Aussies who might
• 15:44
  not have as much time under tension drinking old bourbon as some more seasoned Kentucky residents
• 15:51
  might have? Well, this is kind of one of those loaded questions where everyone's going to have
• 15:58
  an opinion. I think we're very similar for most things, but as a distiller, I would say I do
• 16:06
  traditionally drink my whiskey neat. It would be very rare that you'd ever see me put a drop of
• 16:12
  water or a rock or something, but those are totally fine and great ways to enjoy a whiskey,
• 16:21
  and I think it has to be your preference. If you're the person purchasing it, please drink
• 16:26
  it the way that you enjoy it, and if that is by the drop of water, the rock, or in a cocktail.
• 16:32
  Now, I'll just say as the distiller, I will always ask you if it's your first time trying it,
• 16:36
  please try it neat so that way you at least understand the base of it, and then go from
• 16:41
  there and really enjoy it, but different glasses also give you different experiences. A
• 16:48
  Glencairn versus a rocks glass is going to give you just aromatically a different experience,
• 16:53
  so that's always fun to play around with. I don't know if the video adds 10 pounds or
• 16:59
  many kilograms, I guess, but I love to have the whiskey with food and do food pairings and things
• 17:05
  like that. It really does offer, I know she's laughing at me, but really there's so many things
• 17:13
  that you can do, and even with mictas in our lineup, whether it is our small batch bourbon,
• 17:19
  those nice caramels and vanillas, you mentioned rye earlier, it's a Kentucky-style rye, so as the
• 17:27
  rye content's closer to the 51%, the additional corn and malted barley we add really provides a
• 17:34
  nice balance of sweetness and spice, and we have our unblended American whiskey, which is a very
• 17:40
  sweet dessert-like whiskey, so there's really something for everybody, and then how you choose
• 17:45
  to enjoy it along that experience, trying it neat and then, you know, progress from there, and then
• 17:51
  also, like I said, there's a lot of fun things that you can do, whether it's with the food pairings,
• 17:56
  candy pairings, and so forth. Sorry, that might have been a little more than you had asked there.
• 18:01
  No, that was great. There was a lot in there. Oh, really?
• 18:07
  Lots of great information. I've had to ask if I can be back onto the show.
• 18:14
  It's good to have you back, too.
• 18:16
  I'm more serious while I can, but you know, she is always making jokes. I'm the one trying to be
• 18:21
  serious. This is, you know, this is real serious stuff that we're doing here. Like I said, it's,
• 18:30
  you know, like I said, whiskey, we're not solving the world's problems, but it really does
• 18:34
  bring people together. The laughter, you know, all of this, it creates beautiful moments, and
• 18:42
  I'm glad to be a part of that. I think it's really interesting, a lot of the things that Dan brought
• 18:50
  up about the drinking experience, even coming back to when we're tasting whiskeys for release,
• 18:56
  you know, so much of, even if you just think about food, and drinking, and you know, the whole
• 19:03
  experience, it's about what are you smelling? You know, you think about when someone sits a plate
• 19:10
  of food in front of you, and you're like, oh my gosh, it smells so good. And you know, the same
• 19:14
  thing with whiskey, when you're, when you're nosing it, and you're like, oh, you know, it smells so
• 19:20
  good, because it draws you in, that aroma can be such a powerful, you know, influence on what
• 19:28
  you're about to experience. And then carrying that through is what's incredibly important. Like,
• 19:35
  you know, aroma is one part of it, but then when it hits your tongue, we want a dynamic experience
• 19:42
  as it moves across your palate. You know, we don't want you to just be left with, oh, yeah,
• 19:47
  I tasted one thing, and you know, and then it finished, and that was it. You know, we want you
• 19:53
  to be able to feel something that really touches you in a special way, where it's like, wow, there
• 20:00
  was so much flavor, and you know, it makes you desire to talk about it. Like, you want to share
• 20:07
  with someone like, oh my gosh, this tastes so good, and here's why, you know, and it's, maybe
• 20:13
  the finish is so delightful, or the way it moved across your palate, or the aroma, and all of that
• 20:18
  together creates your drinking experience. And so, I always just tell people, however you want to
• 20:24
  drink your whiskey is absolutely fine. But I do encourage people, try the whiskey neat first, so
• 20:31
  you understand the beauty of, you know, just the pure nature of the whiskey. And then whatever you
• 20:38
  want to do, if you want to make a 10-year bourbon, you know, Manhattan, go, go, you know, more power
• 20:44
  to you. Enjoy it the way you want to enjoy it and have fun with it. But I think the whiskey took
• 20:50
  years to develop in the barrel, and there's something just really pure about trying it
• 20:57
  the way, you know, it took so long to come to fruition. And then, you know, you take it from
• 21:04
  there and make it your own. The only other thing I would say, you know, adding drops of water is very
• 21:10
  common in other styles of whiskey, and part of that helps you bring the aromatics to your nose.
• 21:18
  It also helps drop the strength a little bit. But, you know, our whiskeys are not always, you
• 21:25
  know, at high strength, and even the ones that we produce that are at barrel strength, they're
• 21:31
  very drinkable, very approachable. You know, you can nose them easily and have an amazing experience,
• 21:38
  and that all goes back to that lower entry strength in the barrel is how we start. So
• 21:46
  it really creates a smoother experience. And then, you know, I tell people when you get up with a lot
• 21:56
  of age in whiskey, you do need to be careful adding drops of water because the water can
• 22:02
  actually break the bonds in the spirit, and when that happens, you know, you can't recover it
• 22:09
  at that point. So that's, again, the reason why taste it neat, and then you adjust it how you want,
• 22:15
  but just be careful because adding water can ultimately break the spirit, and it will
• 22:21
  change dramatically. And just one thing to add to that. I mean, just think of the
• 22:27
  last 10 minutes that our 10-year bourbons continue to open up. It's basically told a story, or it's
• 22:33
  telling a story. And even, like, for me, my experience as one of the tasting notes will be
• 22:38
  maple syrup for our 10-year bourbon. I believe it starts to really develop the farther we let it
• 22:45
  open up, and now I get more of that presence. So, again, as a whiskey opens up, a good whiskey's
• 22:52
  going to tell a great story. I was just going to say maple syrup, and there's a, I don't know if
• 22:59
  you would have it in the US, there's a lolly called, or a candy here called musk sticks,
• 23:04
  which is like a musk-flavored, a pink musk-flavored candy, and I'm getting a bit of that.
• 23:09
  And now that it's opened up a bit, it's got a really interesting kind of note, particularly
• 23:12
  on the nose. But yeah, it's definitely changed as we've been talking. Yeah.
• 23:15
  Yeah. And out of all the amazing Mictas bottles, do you guys have a personal favorite?
• 23:24
  Um, well, you know, that's really hard to say, because I think that, you know, just,
• 23:32
  you know, your experiences change, you know, with your mood. You know, it's very different to
• 23:39
  have something like you're doing right now. You know, it's the evening, you're having a nightcap
• 23:44
  versus, you know, the morning experience that we're having here right now. But I would say the
• 23:52
  most that we drink in my own home is the bourbon. Like, we're big bourbon drinkers. Something like
• 24:02
  a 10-year bourbon would be, you know, a really special occasion type of whiskey. And, you know,
• 24:10
  but I love them all for different reasons. And, you know, we put, there's such a passion that
• 24:16
  goes into, I mean, if you haven't learned anything, these episodes, Dan and I are super
• 24:22
  passionate about what we do. We love to have fun and we want to bring joy. And that's what we're
• 24:28
  all about. But we are super passionate about the discipline of what we do. And, you know, Dan's not
• 24:34
  just a master distiller by name. You know, it's not, yes, you know, he travels, he talks to people,
• 24:41
  I do the same. But we really do, we're invested in the team, the processes to which we operate,
• 24:50
  how we do things are all incredibly important to us. And, you know, we want people to enjoy
• 24:59
  these whiskeys all over the world. And we're extremely, you know, grateful to those who drink
• 25:06
  them, but it's hard for me to pick one individually that is my all-time best of, you know, obviously
• 25:16
  something like Celebration that's sitting there up on the top shelf in the red box. That is a
• 25:22
  spectacular whiskey drinking experience that I think, you know, in my opinion, is one of the
• 25:30
  best whiskeys I've ever drank in the world. And I'm proud and honored to be able to work on that whiskey.
• 25:38
  But I think, you know, any of these can apply to an amazing drinking experience. And that's
• 25:45
  kind of the care that we take with all of them. We know, we treat every bottle up there as if
• 25:50
  we're making Celebration every time. Yep. So good. Dan, you're a rye drinker anyways,
• 26:01
  because is that your go-to? You have a bottle of rye? Yeah, I do agree with Andrea because of
• 26:07
  the, you know, we're fortunate to have quite a few SKUs there. But what's great about our lineup
• 26:13
  is that each one provides a unique experience. Sometimes you'll see where something kind of
• 26:19
  overlaps and you really, from one to another, there's not a lot of difference. I feel like
• 26:25
  we give a unique experience for each one of our expressions. Yes, on a, if you would say, oh hey,
• 26:31
  the daily whiskey, you know, I do really enjoy a rye whiskey and especially our Kentucky style
• 26:38
  because it allows it to be, again, a Kentucky style is very approachable, but still lets those
• 26:45
  very nice, whether, you know, floral, honeys, citrus, spice characteristics come through. So
• 26:51
  I love that too. Of course, as we're going, you know, different releases like the 10-year releases,
• 26:57
  we also have a, what we call a legacy series, Shanks and Bombergers, which pay homage to that
• 27:04
  early Pennsylvania history in the 17 and 1800s. One's, as Shane says, a sour mash whiskey.
• 27:11
  Bombergers is a Kentucky straight bourbon. Each year we're going to do something a little
• 27:17
  different. It allows us to have some fun and innovation since 2018. So when you see a vintage
• 27:23
  on the label, you know each year it's going to be a little different, whether it's in the mash fill
• 27:27
  or using different types of oak along the way. So again, unique experiences is what we're doing.
• 27:33
  But yeah, those are fun ones, the Bombergers. Celebration again, given what the product is,
• 27:40
  the whiskey is, and, you know, for the 2022 release, it was parts of seven barrels,
• 27:46
  three Kentucky straight bourbon, four Kentucky straight rise, ranging from over 12 years to well
• 27:51
  over 30 years. It's a project that takes over a year. We've only done that release four times.
• 27:58
  They're never to be duplicated and they're extremely rare. I mean, only 328 for the world
• 28:04
  for 2022. And so it's just an amazing project to be a part of with our team
• 28:11
  because so much work goes into it. But yeah, sorry, I know that doesn't answer your question,
• 28:16
  but no, but, you know, any of our eye products, of course, but they're all...
• 28:21
  It's like talking for two minutes. They're like, did they answer the question?
• 28:24
  We go, we know at the end of the day, we can just wear you down. And then,
• 28:30
  you know, 20 minutes later, I think they liked the ride.
• 28:35
  Everyone can make their own assessment, right?
• 28:38
  Everyone will pick their own favorites.
• 28:40
  It's so good. I think, I think I feel like I was going to, I was going to quickly see if you had
• 28:44
  a favorite, but I think that we fall into the category a bit like you guys, which is that
• 28:48
  there's so many good ones. I can't sometimes come in, we're in, we're recording this from
• 28:54
  our study at home and we're right next to where the, where our whiskeys are. And I can't sometimes
• 28:59
  come in and say, or then I'm going to go, I would like one of each, please, that they're all
• 29:03
  wonderful. And I don't know which one I feel most like now.
• 29:07
  Mood plays such a big part in your experience. So when, like you said, where you're at,
• 29:13
  where you grab, what bottle, what shelf, what mood are you in? Are you, you know, and so,
• 29:19
  but the best part is though, is you're grabbing amictas.
• 29:23
  Yeah. You can't go wrong grabbing amictas.
• 29:26
  I so often am grabbing amictas, Dan. I wish I was making it up to make you feel good, but I'm not.
• 29:31
  He's telling the truth.
• 29:35
  Hey, thanks so much for joining us for this. It's so special to be sharing a 10 year bourbon
• 29:40
  with you guys. And thanks for the generosity of your time and your experience in that. It's so
• 29:44
  good to talk about such a special pour and so much care and thought and all the time and, you know,
• 29:51
  everything that's gone into this. So thanks for joining us. It's been so good to have you. Hope
• 29:54
  we can have you back again sometime soon. And next time you're down under, we should, we should
• 29:58
  have a, have a pour of this somewhere at a good bar in Melbourne too. That'd be, that'd be great
• 30:03
  as well. That'd be fantastic. Thanks for listening. Make sure you connect with us on TikTok,
• 30:14
  Instagram, and YouTube, and stay connected with us by clicking subscribe on your favorite podcast app.