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A Spirited Journey through 1792 Barton's Distillery with Ross Cornellison · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:04
  Speaker 1: You may know me better as the Indiana's Alpham's and the Black Forest School, but if you're at all interested in F14, high strangeness, paranormal and you have explained then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:51
  Speaker 2: Scotchy Bourbon Boys.
• 2:36
  Speaker 3: Yeah, alright, welcome to another podcast of the Scotchy Bourbon Boys.
• 2:44
  Speaker 3: Tiny here and we are at 1792 with Ross Cornelison.
• 2:49
  Speaker 3: That was good, alright, we have Roxy with us also and then also CT what's up everybody.
• 2:58
  Speaker 3: And we have Supernash and we are kicking off the Kentucky Bourbon Festival week tonight as Bourbon in the air and we're going to be attending that.
• 3:10
  Speaker 3: But we're going to have a podcast of all podcasts here at 1792 Bartons.
• 3:17
  Speaker 3: We're really excited to be here, ross.
• 3:20
  Speaker 5: Well, I'm very excited to have you.
• 3:22
  Speaker 5: So we said it earlier, I'll say it again this is my first podcast, so I couldn't be more excited, and it was fun to tour around with you guys a little bit earlier.
• 3:32
  Speaker 5: So, and I think we got to see some things that normally aren't on.
• 3:38
  Speaker 5: Back when we did tours, you know that people didn't get to see, and so it was really cool to see everybody's reaction like, oh, we've never seen that before.
• 3:46
  Speaker 5: Well, what's that they doing here?
• 3:47
  Speaker 5: Well, think about it.
• 3:48
  Speaker 5: On tours.
• 3:50
  Speaker 3: They didn't really put you on the elevator.
• 3:52
  Speaker 3: So there was only so many floors they could get you to walk, so the above floors were not part of it.
• 4:00
  Speaker 3: I remember it was a really hot day that we toured and it had to be like almost 100 degrees and after walking up the stairs the window was open and it was really hot, you know, on the level of where the spirit, the spirit safe is, and I was just putting my head out the window getting some air, because it was so hot in there.
• 4:21
  Speaker 3: But yeah, that's what I was going to say is that we got to ride the elevator.
• 4:26
  Speaker 5: That was the highlight, yeah, that was good.
• 4:29
  Speaker 4: The three person elevator yeah, it's a little tight maybe four.
• 4:33
  Speaker 3: Yeah, you could, you could, that wasn't a highlight, but that was a cool thing.
• 4:37
  Speaker 4: Yeah, the elevator was the highlight.
• 4:39
  Speaker 1: It's an old-age elevator so not your regular elevator.
• 4:44
  Speaker 3: Well, watch for a reel, because when he came back down Ross came back down I felt like it was in a movie and he was just descending.
• 4:52
  Speaker 2: Yeah, and then the doors open up, and then the giant female alien was going to come out.
• 4:58
  Speaker 3: Yeah, but we got a master of the skillet.
• 5:01
  Speaker 5: Yeah, but we got a master of the skillet Alien would have been cool.
• 5:03
  Speaker 5: It would have been cool, yeah, but not going to lie, Okay, so all right.
• 5:08
  Speaker 3: So we're here, I mean, we're going to taste through a couple of things but at the same time, talk about, you know, what's been happening, what's been happening, what's been happening, what's been happening, and then you know, we're going to have a little bit of an experience here.
• 5:25
  Speaker 3: You know, it's kind of fun because to meet you and then, you know, have the interactions that we had, that's what I love about the industry, you know, because that's down-home people in their own areas.
• 5:40
  Speaker 5: You know, like you said you've been moving around but you're planted here.
• 5:43
  Speaker 5: So, yeah, I've been with Barton's 1792 for just over a year, a year and a week, and it has been nothing short of amazing.
• 5:53
  Speaker 5: Yeah, I've made it.
• 5:54
  Speaker 5: I've made it a year, yeah, so, and it's literally a dream come true.
• 6:00
  Speaker 5: So we have a great team here, everyone from operators to our ship supervisors, disability managers, the warehouse team, our maintenance team.
• 6:09
  Speaker 5: You know there isn't a day that I don't want to come to work.
• 6:13
  Speaker 5: So they are there, we are family, we are friends here and we're all passionate.
• 6:19
  Speaker 5: You know, we all want to do, and all we want to do is make it bourbon.
• 6:25
  Speaker 5: I mean, at the end of the day, I have a motto and I'm sure a lot of people here at practice, and it's make high quality whiskey safely and efficiently.
• 6:32
  Speaker 5: So we can do that every single day.
• 6:35
  Speaker 5: Everybody's pretty darn happy.
• 6:37
  Speaker 5: Yeah, that is the motto.
• 6:39
  Speaker 5: I remember that.
• 6:42
  Speaker 3: And then you've been here a year and a week and you haven't blown anything up.
• 6:47
  Speaker 5: No I haven't let's keep that straight.
• 6:50
  Speaker 3: That's a good idea.
• 6:52
  Speaker 5: Well, we've got a little wood there or at least fake wood, but yeah, so Danny Kahn was the previous master skiller and you know I'm lucky enough to work for Danny now, so really solid guy.
• 7:04
  Speaker 5: You know a lot of brewing in now, just the only experience.
• 7:06
  Speaker 5: And when I got the call I don't know early 2022 about baby coming here my wife and I lived in Colorado and not from there I'm from Indiana, she's from Ohio, cleveland, and I don't know if anybody's a Browns fan, but you know, go Browns, I guess.
• 7:25
  Speaker 3: You're always coming up on us Go Browns after this week.
• 7:30
  Speaker 3: You're right and you moved.
• 7:33
  Speaker 3: Now that you're in Kentucky, kentucky's college, you know and you can't take the Ohio State fan out of the way.
• 7:40
  Speaker 3: But at the same time, professional sports is just a left-rock of different.
• 7:46
  Speaker 3: You can do different right.
• 7:48
  Speaker 2: It's everything.
• 7:49
  Speaker 3: It's like it's whatever you want it to be.
• 7:50
  Speaker 3: Yeah, if you were a Denver fan, you'd be living in Colorado, but, like you said, cleveland fan and we're yeah.
• 7:58
  Speaker 5: So yeah.
• 7:59
  Speaker 5: So I got the call about this job and two weeks before we found out that she was pregnant.
• 8:04
  Speaker 5: So major stars in line between I get to be have the chance to be in a dream job.
• 8:11
  Speaker 5: We get to be close to family.
• 8:14
  Speaker 5: So since my family's in Indiana, hers up in Cleveland and you know it just it was unreal.
• 8:21
  Speaker 5: This is a great town, yeah.
• 8:23
  Speaker 4: Park is awesome.
• 8:26
  Speaker 3: It's a little different than Denver.
• 8:27
  Speaker 3: Oh yeah, I guess.
• 8:28
  Speaker 3: And did you say, did you work at MGP too?
• 8:31
  Speaker 5: Yeah, so that's kind of where I cut my teeth in the distilling world.
• 8:35
  Speaker 5: So I went to Purdue, got a degree in biological engineering.
• 8:39
  Speaker 5: I was just back there this week recruiting the future engineers of Sazerac, so that was a lot of fun and but yeah, I won't tell the whole story because it's pretty long.
• 8:49
  Speaker 5: But I pretty much faked and, you know, bothered the plant manager and HR manager at MGP to get in there, because in college I took a class microbiology, bio221, and it was just this whole world that I didn't really know about and I was dead set on making.
• 9:08
  Speaker 5: I wanted to make cereal.
• 9:09
  Speaker 5: I ate cereal every day as a kid and said how cool would it be to make cereal every day?
• 9:13
  Speaker 5: Then I took microbiology and I said forget cereal, yeah.
• 9:17
  Speaker 2: I wanted fermentation.
• 9:20
  Speaker 5: I said anything fermentation I'll do it, and so you know.
• 9:23
  Speaker 3: Especially when you're dealing with chemistry and biology.
• 9:26
  Speaker 3: Cereal's one thing, but with this is alchemy, almost You're changing.
• 9:31
  Speaker 3: You're actually changing those grains into something completely different?
• 9:38
  Speaker 3: Yeah, absolutely.
• 9:41
  Speaker 5: Like just a simple process.
• 9:42
  Speaker 5: Yeah.
• 9:42
  Speaker 3: So living organisms, yeah, living organisms.
• 9:44
  Speaker 3: It's fantastic.
• 9:44
  Speaker 3: It's so, so intriguing to me.
• 9:46
  Speaker 3: And then there's such strict rules for something you know, like there's no strict rules on cereal.
• 9:51
  Speaker 3: You know you could make a rice, a rice crispy, and call it corn flakes, if you wanted to.
• 9:57
  Speaker 3: There's no, yeah, but maybe, but you?
• 9:59
  Speaker 2: shouldn't.
• 10:03
  Speaker 3: But what I'm saying is is that there's so many rules in it.
• 10:06
  Speaker 3: It's a very strict industry for the rules, but there is so many variables within those rules, and that's one of the things I always found so intriguing.
• 10:16
  Speaker 3: Oh, it is.
• 10:16
  Speaker 3: We probably could talk for hours on this, right yeah.
• 10:19
  Speaker 5: All right, let's not.
• 10:20
  Speaker 3: But we could.
• 10:21
  Speaker 3: Yeah right, we're not on the podcast, yeah.
• 10:26
  Speaker 5: But yeah.
• 10:27
  Speaker 5: So I started at MGP as a distillery shift supervisor and just learned a ton.
• 10:31
  Speaker 5: So again great team there.
• 10:34
  Speaker 5: So I got to work with Greg Metz when he was the master distiller there.
• 10:37
  Speaker 5: Yeah, you know, he's out at Old Elf now.
• 10:40
  Speaker 3: Yeah, I did a pick with him for the state of Ohio.
• 10:42
  Speaker 3: Oh, it's fun, I got to know Greg.
• 10:44
  Speaker 3: Yeah.
• 10:45
  Speaker 5: He's a great dude and he's a famous mash, though yes, 95-5.
• 10:51
  Speaker 3: Well he also does that the malted bourbon, where it's 34%, I believe malt as a secondary grain and that is something very unique.
• 11:01
  Speaker 5: Yeah, I remember making that in an interview I believe you.
• 11:04
  Speaker 5: We had to change some things around on the cooking system there to make that a reality, but it was a lot of fun.
• 11:09
  Speaker 5: That was, you know, a distillery supervisor and then, just over a year into that, I got moved on to being the mash implementation manager and so I got to oversee the whole, basically front end of the distillery process there, one of the largest distilleries and whiskey distilleries in the world and again, incredibly lucky, you know.
• 11:31
  Speaker 5: But also came with obviously a lot of hard work and driven I'm a little driven, it sounds like it man.
• 11:37
  Speaker 5: There's nothing else I'd rather do in life so super passionate about whiskey and the process, and you know it's fun.
• 11:42
  Speaker 5: I worked next to Ian Stursman, who is now the master distiller at Rossensquid which is what MPP is called now in Lawrenceburg Indiana Also super good dude, and you know it's good to see him being successful over there at Rossensquid.
• 12:03
  Speaker 3: I want you to get gold there, yeah.
• 12:07
  Speaker 3: We've never we've never gone there.
• 12:10
  Speaker 3: We've been to Distiller Spirit of French Lake and Starlight, you know, but not to Rossensquid, rossensquid, rossensquid, swib, swib.
• 12:22
  Speaker 5: I've heard Swib before.
• 12:24
  Speaker 3: That's what it was before the old Swib distillery right, correct, I think.
• 12:28
  Speaker 5: I don't know all the history, but there were a few distillers in Lawrenceburg, indiana, so I think the Swib was right next to what was the Rossville Union distillery, which is now what MPP is.
• 12:38
  Speaker 3: Right, I should probably brush up on this.
• 12:41
  Speaker 3: Remus Remus used those distillers.
• 12:43
  Speaker 2: Yes.
• 12:46
  Speaker 3: Because you know, everybody was looking in Kentucky and he went to Indiana.
• 12:49
  Speaker 5: Yeah, so yeah, it's my dog's name, by the way, remus, yeah, remus, it's a fantastic story.
• 12:53
  Speaker 3: Yeah, there's no doubt All right.
• 12:55
  Speaker 3: So now that you're here and you're doing what you're doing, you know it's unique.
• 13:02
  Speaker 3: It's not a public access to distilleries.
• 13:06
  Speaker 3: So I think that as a master distiller is kind of what would you say?
• 13:12
  Speaker 3: Helpful to some extent, because you don't have to worry about too much outside it and you can concentrate on what's happening.
• 13:19
  Speaker 5: Yes, completely agree.
• 13:21
  Speaker 5: So you know it's the same way.
• 13:23
  Speaker 5: At MGP we didn't do tours or anything and you just really got to focus in and I still get to focus in on the process.
• 13:30
  Speaker 5: You know, without a lot of kind of outside.
• 13:33
  Speaker 5: You know influence and noise.
• 13:35
  Speaker 5: You know every once in a while it's great.
• 13:37
  Speaker 2: It's great to have guests.
• 13:38
  Speaker 5: And you know I'm glad that folks are here.
• 13:41
  Speaker 5: But yeah, I don't have to deal with a lot of other.
• 13:46
  Speaker 5: I don't know sidetracking and you know I can come in first thing in the morning.
• 13:50
  Speaker 5: You know I look.
• 13:51
  Speaker 5: You know I grab a sample off the still.
• 13:53
  Speaker 5: You know what we did today.
• 13:54
  Speaker 5: How does it smell?
• 13:55
  Speaker 5: How does it taste?
• 13:56
  Speaker 5: Do we make any changes?
• 13:57
  Speaker 5: You know we look at the beard chemistry.
• 13:58
  Speaker 5: You know how are the fermenters doing?
• 13:59
  Speaker 5: Did we cook everything we cooked yesterday?
• 14:01
  Speaker 5: Yeah, we have any issues there.
• 14:05
  Speaker 5: What's going on with maintenance?
• 14:07
  Speaker 5: And you know we really just again get to follow through on the motto of making high quality whiskey safely and efficiently.
• 14:14
  Speaker 5: So again, it's kind of the irony of being a master stiller is that you know you want to have a great product and you don't really want it to change too much.
• 14:27
  Speaker 5: You know you want to bottle a 1792 or whatever product.
• 14:30
  Speaker 5: You have to taste the same wherever it is, but you also have to somehow continue to make it better over time.
• 14:36
  Speaker 5: So it's like you want to change a bunch of things but then you also somehow want to keep it the same, and it's just constant conundrum for me.
• 14:44
  Speaker 5: And so there's a lot of innovation.
• 14:46
  Speaker 5: You know that we still get to do here, which is fun, but at the same time, we got to stick to our roots with our flagship product.
• 14:52
  Speaker 3: Yeah, and then we've been doing for all the way up until, I think, like 2016, 2017, the main thing of any distillery was consistency and people.
• 15:05
  Speaker 3: When they didn't get their consistency, you heard about it and then all of a sudden it started to change a little bit.
• 15:11
  Speaker 3: You know, when the first finished whiskeys or bourbons coming out the, you know people were just yelling at everybody that that's not bourbon.
• 15:20
  Speaker 3: Yeah, and that's not a thing anymore.
• 15:23
  Speaker 3: Yes, it's not, it's a, it's a whisk.
• 15:25
  Speaker 3: It's a finished bourbon, finished in a cask, which turns it into a finished whisky, but at the same time, it's marketed and accepted as bourbon into a separate cask, and that's something that I even first got into it just a few years, you know.
• 15:41
  Speaker 3: So that's really cool.
• 15:42
  Speaker 3: Which then comes to that brand that you're talking about, right?
• 15:45
  Speaker 5: Thomas S Moore.
• 15:48
  Speaker 3: And so how were you directly involved, or did you just jump?
• 15:51
  Speaker 5: in on it.
• 15:52
  Speaker 5: I have not been directly involved with it yet.
• 15:55
  Speaker 5: I'm obviously getting very directly involved with it now with future releases.
• 15:59
  Speaker 5: But Thomas S Moore is our cast finished bourbon.
• 16:01
  Speaker 5: So you know, same same base bourbon as what goes into 1792, but then goes into various casts.
• 16:08
  Speaker 5: So in front of us I think we have the Sherry and the Merlot finish, you know, and we say extended because you know a lot of finishes, a lot of secondary casts.
• 16:19
  Speaker 5: You know you're in there three, maybe six months.
• 16:21
  Speaker 5: You know we're going two, three years.
• 16:24
  Speaker 5: Oh well, I'm excited.
• 16:26
  Speaker 5: Yeah, so, and really, you know, one of my favorite quotes is for science.
• 16:31
  Speaker 5: You know, let's do some things for science, let's figure it out, like what happens when we do that and you have a degree in it 15.
• 16:37
  Speaker 3: Yeah.
• 16:37
  Speaker 5: So there you go.
• 16:38
  Speaker 3: So, you can actually say it.
• 16:40
  Speaker 3: He's a science guy, right?
• 16:41
  Speaker 4: So you said it's using the same as 1792, just small bench, or is it using?
• 16:46
  Speaker 5: Yeah, it's.
• 16:47
  Speaker 5: I mean not exactly the same age, but same again, same high-rise urban mashbill that's initially aged for several years, obviously, and then going into that secondary cast for several more years.
• 16:58
  Speaker 5: So, rather than just a shorter finish, what do you Should we pour some?
• 17:04
  Speaker 3: Yes, please Okay.
• 17:05
  Speaker 5: Let's do two pours, let's do small batch and let's do a Thomas S Moore, so we can maybe compare contrast.
• 17:13
  Speaker 4: So don't worry, this one's over, this one's over.
• 17:15
  Speaker 4: Don't worry too, I'm not worried.
• 17:17
  Speaker 4: I'll grab a small batch.
• 17:18
  Speaker 3: Okay.
• 17:19
  Speaker 3: Well, when you're getting right to the Thomas Moore and for me this is the first I mean I've seen the bottles, you know what I mean when you're out.
• 17:27
  Speaker 3: I would have to say recently, with the amount of whiskey that I received for tasting from different places, my purchasing is limited to If I purchase something I really have to, I want to taste it on the podcast.
• 17:47
  Speaker 3: And then I got to research and then I'll do research.
• 17:49
  Speaker 3: Well, I'm going to be getting some of that because I'm doing the best research right now and I'll be really tasting it, not only here, but in the future.
• 17:59
  Speaker 3: So that's the kind of thing that is very exciting.
• 18:02
  Speaker 5: But it's interesting.
• 18:03
  Speaker 5: I mean, people don't always know that we may be Thomas S Moore, it really doesn't.
• 18:09
  Speaker 5: There isn't anything that says you know, 1792 on a Barton on it and I think it's kind of a Obviously a small brand right now.
• 18:19
  Speaker 5: But I mean, cast of finished bourbons have really taken off the last few years.
• 18:23
  Speaker 3: It's not really.
• 18:24
  Speaker 3: I mean it was pulling in the top shelf in Ohio as allocated right.
• 18:32
  Speaker 4: It was an allocated bottle that was limited when it first hit, but you saw it, it was there, people, and it was something that I think that was true to almost everything Sassar I put out in Ohio for a while because even early times was allocated Really.
• 18:49
  Speaker 5: Even the Barton bond, yes sure.
• 18:51
  Speaker 3: Since I started this, I will tell you early times, bottled and bond has been my most purchased bottle ever run.
• 19:01
  Speaker 1: We make the bourbon balls, will they?
• 19:03
  Speaker 3: Do you really?
• 19:04
  Speaker 3: Yes, the bourbon balls so amazing.
• 19:06
  Speaker 1: We tried many different bourbons in different capacities and different percentages, and the best bourbon balls were made with the new cans and I had to put two and two together.
• 19:17
  Speaker 3: That you're doing early times, but you have early times.
• 19:20
  Speaker 1: Bourbon balls now just so I cannot wait to eat them, all the spice I have is perfect it's just like I have a combination with the sweet, with the chocolate and the other secret ingredients.
• 19:33
  Speaker 3: I like bookers and I do the batches, whatever, but I probably have purchased probably between 20 bottles of it.
• 19:41
  Speaker 2: It also makes fantastic.
• 19:41
  Speaker 2: A lot of bourbon balls yeah, fantastic.
• 19:43
  Speaker 2: Well, not just bourbon balls cocktails, we also use it in the fall Also, I would have known, we opened up a 1976.
• 19:50
  Speaker 2: Early times yesterday on the bus tour and I would have brought you a sample.
• 19:55
  Speaker 5: You know, I'll remember that it's super nice.
• 19:57
  Speaker 5: Well, meet you at the donut shop it does.
• 19:59
  Speaker 4: I'm there.
• 20:00
  Speaker 4: I understand you guys are 17.
• 20:01
  Speaker 4: You'll get the best bourbon balls too, right, but it does say on the back of it buffalo trays.
• 20:04
  Speaker 2: So you know it's not like I've wanted to be.
• 20:06
  Speaker 2: I mean buffalo trays.
• 20:07
  Speaker 2: Probably it's sad, right, of course I know yes.
• 20:19
  Speaker 3: And you had to figure.
• 20:20
  Speaker 3: That's what it was going to be.
• 20:21
  Speaker 3: So what are we going to taste?
• 20:22
  Speaker 5: first, I would say let's smell them both first Smell them, and then I mean if you just look at the color, you can definitely oh, you guys yeah.
• 20:30
  Speaker 5: And these are similar proofs.
• 20:34
  Speaker 3: No, no, come on.
• 20:36
  Speaker 1: It's so it just really smells like sherry.
• 20:40
  Speaker 5: Yeah, yeah, so that sherry definitely comes through.
• 20:43
  Speaker 5: But I mean, what do you guys just get from the small batch, like like.
• 20:49
  Speaker 3: Not what I remember.
• 20:50
  Speaker 3: Okay, I mean, I have small batch, but this is nice, not a sweet bit.
• 20:55
  Speaker 3: This is like, yeah, sweet, like a caramel Banana can roll.
• 21:01
  Speaker 5: Yep, there's.
• 21:03
  Speaker 2: It's definitely a little nutty.
• 21:04
  Speaker 2: Yeah, like a sweet roll, A little banana a little.
• 21:07
  Speaker 5: I always get the banana notes like very, very strong.
• 21:10
  Speaker 5: It's even stronger in.
• 21:11
  Speaker 5: You know, obviously we've had very old Barton.
• 21:13
  Speaker 5: There's one of our brands for quite a while.
• 21:16
  Speaker 5: The 86 proof, very old Barton is just it's like drinking a banana runs.
• 21:21
  Speaker 5: So my wife loves it, she.
• 21:23
  Speaker 5: That is one of her favorite things.
• 21:24
  Speaker 3: Banana runs, and she has to give us a little of that too, because I haven't revisited very old Bartons in a long time.
• 21:30
  Speaker 3: I mean no, it says we can do no, you said that the old master distiller Is Danny.
• 21:37
  Speaker 3: Danny Conn.
• 21:38
  Speaker 3: Yeah, danny Conn, who did sign my bottle of full proof.
• 21:41
  Speaker 3: He added from that one yeah, but he still works here and under Yep.
• 21:47
  Speaker 3: So anytime you have a question I can go to Danny.
• 21:51
  Speaker 3: Yeah, but your whole goal every day is not to go to Danny.
• 21:55
  Speaker 3: There you go.
• 21:56
  Speaker 3: Yeah, that's figure it out, I know I've done that kind of stuff before.
• 21:59
  Speaker 5: Yeah, I mean, like I said, we have a really good team here.
• 22:02
  Speaker 5: We have people who've been here almost 20 years.
• 22:04
  Speaker 5: Our distiller manager, brian.
• 22:07
  Speaker 5: He's super knowledgeable.
• 22:08
  Speaker 5: He's been in the distiller Again.
• 22:09
  Speaker 5: He's been Not bottling, he's just been in the distiller.
• 22:12
  Speaker 5: He has a supervisor for quite a while.
• 22:14
  Speaker 5: I mean, he is the encyclopedia of this place.
• 22:17
  Speaker 5: You want to know something?
• 22:18
  Speaker 5: You?
• 22:18
  Speaker 3: go to him.
• 22:18
  Speaker 3: Did you put a sweet beat into that?
• 22:19
  Speaker 3: Are you sure it was small batch?
• 22:21
  Speaker 3: I'm sure it was small batch.
• 22:22
  Speaker 3: It was a good one.
• 22:23
  Speaker 3: It was a good one, it was a small batch.
• 22:25
  Speaker 3: I'm good with this.
• 22:26
  Speaker 3: This is I must have my morning palate on.
• 22:29
  Speaker 3: Yeah, you're liking it.
• 22:31
  Speaker 3: Well, sometimes you know your palate's daily.
• 22:34
  Speaker 3: Sometimes you come to work and it's got to be like oh jeez, I'm not tasting what I don't.
• 22:40
  Speaker 3: You don't know what I mean.
• 22:41
  Speaker 3: And then the next day you're like, all of a sudden you're like this tastes way better than I.
• 22:46
  Speaker 3: Really, I find that tasting so much whiskey, that's what happens.
• 22:50
  Speaker 3: There's just days where you're just on.
• 22:52
  Speaker 2: They just get mad at me because I'm just pulling all the stuff in there, just like you don't know what you're talking about.
• 22:59
  Speaker 5: All right.
• 23:00
  Speaker 5: So we tried small batch.
• 23:01
  Speaker 5: Let's check out the sherry.
• 23:03
  Speaker 5: Yeah, that's a strong, that's a very strong sherry.
• 23:10
  Speaker 5: You like sherry?
• 23:13
  Speaker 5: Great.
• 23:14
  Speaker 5: If not, I'm sorry.
• 23:15
  Speaker 3: There's all some are low.
• 23:16
  Speaker 3: And many others.
• 23:18
  Speaker 3: What's your proof on that?
• 23:19
  Speaker 3: It's got a higher proof, higher proof.
• 23:23
  Speaker 5: So it's 49.3,.
• 23:24
  Speaker 5: So just shy of 100 proofs, so 98.7 proof.
• 23:28
  Speaker 5: Yeah.
• 23:29
  Speaker 4: So are there seven expressions of.
• 23:31
  Speaker 5: Thomas More Seven Yep.
• 23:33
  Speaker 5: So we got them all up there.
• 23:35
  Speaker 5: So sherry and Merlot were probably two of my personal favorites Rum.
• 23:39
  Speaker 5: We don't have a rum one.
• 23:41
  Speaker 5: Okay, so, yeah, so tell the story.
• 23:46
  Speaker 3: So there's a story behind Thomas More.
• 23:47
  Speaker 3: Just go through that real quick.
• 23:49
  Speaker 3: There's a reason why you named these finished casks Yep.
• 23:53
  Speaker 5: So Thomas More again.
• 23:55
  Speaker 5: There's obviously a very rich history with this distillery site in Bardstown, so longest continuously operating distillery in Bardstown, kentucky.
• 24:06
  Speaker 5: So it's been here for a minute.
• 24:08
  Speaker 5: Here's a fun fact.
• 24:09
  Speaker 5: I just found out that so the main road you drove down through the distillery that used to be the main road through one of the main roads through Bardstown.
• 24:19
  Speaker 5: So like Barton Distillery was just like on the main road of Bardstown.
• 24:24
  Speaker 5: Oh wow, which was like okay, that's pretty cool.
• 24:29
  Speaker 5: But Thomas More him and Mattingly's were some of the original owners of the distillery way way back in the day, and so this is obviously honoring the heritage of Tom More, which is why we still made a Tom More bourbon today.
• 24:44
  Speaker 5: We were looking at a vintage bottle of Tom More bourbon up there on my shelf, so we really wanted to honor him and everything that he's done here in the past.
• 24:55
  Speaker 5: So there's Oster Gets.
• 24:58
  Speaker 5: We have the Oster Gets Swiss Museum in town.
• 25:00
  Speaker 5: He was also an owner here at one point in time, yep, so I've heard two stories.
• 25:10
  Speaker 5: I've heard that he lived on site, so basically like where our visitor center was.
• 25:15
  Speaker 5: I heard that was at one point his house.
• 25:17
  Speaker 4: So I don't know if that's true or not, but Ruger has it is Daniel who's watching the Facebook Live said he can get us some rumbarils.
• 25:27
  Speaker 4: If you want to facilitate that, Okay For science.
• 25:30
  Speaker 1: Let's do it yeah.
• 25:32
  Speaker 4: Shout out to Daniel Colak.
• 25:33
  Speaker 4: He is the master distiller at Cayman Spirits in.
• 25:37
  Speaker 5: Grand Cayman Islands.
• 25:38
  Speaker 5: Oh wow, that was easy.
• 25:40
  Speaker 5: Yeah, yeah, yeah, that was easy, yeah.
• 25:46
  Speaker 4: Good work, balls.
• 25:47
  Speaker 4: Set them up full, though, and then we'll taste it down before we use it.
• 25:53
  Speaker 2: That would be the best.
• 25:54
  Speaker 3: We don't want the barrel to dry out.
• 25:55
  Speaker 4: That way we know how much room to leave in the barrel before.
• 25:59
  Speaker 4: You guys are good.
• 26:00
  Speaker 4: We have the barrel Smart, I will say the and I've had a couple of Thomas Mores before.
• 26:05
  Speaker 4: I think actually two times.
• 26:07
  Speaker 4: I drank it here on the tour.
• 26:09
  Speaker 4: It was like the last one.
• 26:10
  Speaker 4: But what I always thought of this one was it is so good with chocolate.
• 26:15
  Speaker 1: I was just gonna say yes, there's a lot of chocolate on the finish and a lot of chocolate in the chocolate.
• 26:21
  Speaker 4: You take a piece of dark chocolate and eat it with this.
• 26:22
  Speaker 4: It is dessert.
• 26:24
  Speaker 4: It always finishes well like that.
• 26:28
  Speaker 1: You get those dark fruits like plums and you know.
• 26:33
  Speaker 3: For 98 proof it's so drinkable.
• 26:35
  Speaker 3: Like this is very wine, it's almost dessert like too, you know there's sipping stuff, but still it's not as thick as they can dessert.
• 26:44
  Speaker 2: No, no, not those like really gross and sweet things.
• 26:47
  Speaker 3: There's a lot of times where you don't want to take too much in, but this is one where you're, like, willing to just take it a full mouthful and kind of whatever, and it doesn't overpower you, but then the flavor is there.
• 27:01
  Speaker 1: This is high praise, because I am not a fan of the dark wine.
• 27:05
  Speaker 1: Finish bird.
• 27:06
  Speaker 4: Almost no right.
• 27:07
  Speaker 4: Oh well, I know just not.
• 27:08
  Speaker 4: They are not balanced, they're just dry.
• 27:10
  Speaker 1: They're not balanced, they're just a little bit of a taste, but this does not do any of that.
• 27:14
  Speaker 1: This is really protected.
• 27:16
  Speaker 5: Dark plum on top of this Very sweet, wonderful finish.
• 27:18
  Speaker 5: There's a ton of dark stone fruit notes there that you get, but yet there is somehow this brightness that comes with it too.
• 27:28
  Speaker 5: So, again, balanced.
• 27:29
  Speaker 5: I find it very balanced.
• 27:30
  Speaker 5: So again, you need a hug.
• 27:32
  Speaker 3: There's a little Kentucky hug going on, yeah, but not so much that you're like, oh no, but it's there.
• 27:39
  Speaker 4: Someone would say you know, you just want more you know, yeah, it seems like it's a good thing, I'm a dad now.
• 27:45
  Speaker 5: Yeah, I got to go throw a few dad jokes in there.
• 27:47
  Speaker 4: Yeah, it gets worse, don't worry.
• 27:49
  Speaker 4: Yeah, it gets worse.
• 27:52
  Speaker 2: I know it gets to be about 13 and those dad jokes are like kryptonite.
• 27:57
  Speaker 3: They're like I don't even know Right, it works.
• 28:00
  Speaker 3: It works perfectly.
• 28:01
  Speaker 3: Shut your kids up Donuts won't even change it.
• 28:04
  Speaker 5: I'll remember that so.
• 28:06
  Speaker 1: No, it's very, very enjoyable, I feel it.
• 28:09
  Speaker 5: So again, most of our Semchi-92 lineup and Thompson Thompson's mortar lineup are from the same match bill outside of the Sweet Wheat, so which I know Jeffrey is obviously super interested in yeah, so talk about that bottle, because what makes it different from just 1792 small bench?
• 28:28
  Speaker 5: Yeah, so the Sweet Wheat, yeah, yep, so Sweet Wheat.
• 28:30
  Speaker 5: So again a completely different match bill.
• 28:33
  Speaker 5: So it's as a decent amount of wheat in it, and when I think of Semchi-92 small batch, it is high rye, it is the perfect balance of rye spice.
• 28:45
  Speaker 5: There's a lot of yeast influence, those banana notes, that Izoan elastated in there, which is banana oil, and then it's aged for just pretty much, in my opinion, the right amount of time for our warehouses, where it has those caramel notes, those dark sugar notes, and it just is a perfect sip.
• 29:02
  Speaker 5: We said, hey, why not do the same thing with on the wheat side?
• 29:06
  Speaker 5: And so it is.
• 29:07
  Speaker 5: You know, rye is spicy, wheat is very sweet, so it's a nice, nice little rye in there.
• 29:13
  Speaker 3: So my question is okay.
• 29:15
  Speaker 3: So that's not like you make massive amounts of it.
• 29:18
  Speaker 3: No Right, no so rye bourbon is our bread and butter and you don't do any other wheat, no.
• 29:26
  Speaker 3: So this is like well knowing the size of your, still that's probably a one or two day thing.
• 29:32
  Speaker 3: I mean when you're making it and then it goes into the barrels and it's done and you're back onto your rye.
• 29:39
  Speaker 3: I mean how much.
• 29:41
  Speaker 5: Yeah, it's not a lot of our production.
• 29:43
  Speaker 5: Obviously a lot of demand for the small batch stuff, but sweet wheat is special.
• 29:50
  Speaker 2: So when we?
• 29:50
  Speaker 3: want to continue to make it special.
• 29:51
  Speaker 3: Well, you guys also know I mean your Sazerac, you know the drill make something that most people can't have and then everybody will want it Just tell
• 30:05
  Speaker 4: them.
• 30:05
  Speaker 4: They can't have it, you know.
• 30:08
  Speaker 5: It's true.
• 30:08
  Speaker 5: Yeah, man, you pour mine.
• 30:10
  Speaker 5: Okay, all right.
• 30:11
  Speaker 4: You pour mine.
• 30:13
  Speaker 5: So this one is this one's from 2021.
• 30:15
  Speaker 5: So a vintage sweet wheat, my first order line doesn't, oh and you can definitely pick up that sweet wheat on the nose.
• 30:25
  Speaker 5: And it's fun to compare that and maybe change the small batch.
• 30:28
  Speaker 5: I brought a sherry cask.
• 30:31
  Speaker 2: You know, that's one of my favorite things today.
• 30:33
  Speaker 5: It's my best friend.
• 30:33
  Speaker 5: He lives down in Charlotte, North Carolina now.
• 30:36
  Speaker 5: So I brought a sherry cask vintage, I brought small batch, I brought, you know, our 12 year and it just threw him for a loop.
• 30:43
  Speaker 5: He goes yeah, if I just taste these one at a time, you know, maybe I wouldn't pick up all the differences and nuances, you guys, but when you taste them side by side, you know it kind of bloom away Just how how different they are.
• 30:55
  Speaker 3: So in other words, you just so have you contracted with the Van Winkles for this?
• 30:59
  Speaker 5: No, that's Buffalo Trace, sazerac and Sazerac, so we have really, really enjoyed sweet wheat?
• 31:10
  Speaker 3: Well, it would.
• 31:10
  Speaker 3: It makes sense that you guys are doing rye bourbons here, and always have.
• 31:14
  Speaker 3: So when it makes sense to start doing a bunch of wheat expressions and then start competing amongst your own other brands.
• 31:21
  Speaker 2: So I I get it from a marketing standpoint it just makes sense.
• 31:25
  Speaker 3: But to do this, like you said, that makes sense too.
• 31:28
  Speaker 3: I waited a long time, and it was well worth the time.
• 31:34
  Speaker 1: Yeah, that's very good, it makes me sad you haven't tasted it until today.
• 31:37
  Speaker 1: But again first podcast for Sweet Week?
• 31:39
  Speaker 3: Yeah, but you have to understand it's not that I didn't want to.
• 31:42
  Speaker 3: It's not that I haven't tried to.
• 31:44
  Speaker 3: I've done every possible thing, I just don't have the connections.
• 31:48
  Speaker 3: I thought for a fact that I've sent you up.
• 31:51
  Speaker 1: so no, not a Sweet Week.
• 31:52
  Speaker 1: My bottle's almost empty.
• 31:53
  Speaker 1: Yeah, yeah.
• 31:55
  Speaker 3: I didn't even know you had a bottle so that's just.
• 31:57
  Speaker 5: I think Roxy got those samples.
• 31:59
  Speaker 5: Yeah, yeah, I think Roxy got it the guy at my Some random person's really happy.
• 32:06
  Speaker 3: You know, everybody's got their lunch for him, right?
• 32:08
  Speaker 5: You didn't get the box from Super Nips this week, not that one, no.
• 32:12
  Speaker 3: But even him.
• 32:14
  Speaker 3: He said the best thing he's ever gotten from a Sazarec rep where they just he's such a great guy.
• 32:21
  Speaker 3: He got to get a bottle of Sweet Week.
• 32:24
  Speaker 3: He was so happy.
• 32:25
  Speaker 3: He did it very often but he loved it and that was.
• 32:29
  Speaker 3: He just loves that.
• 32:29
  Speaker 3: It's good, it's really good.
• 32:32
  Speaker 5: I know we're almost done.
• 32:33
  Speaker 5: I didn't look at it right there.
• 32:35
  Speaker 5: We talked about it early times earlier, so early times bottom and bond made here and Sazarec bought that a few years ago and I'm really excited.
• 32:43
  Speaker 5: You know, next summer it will pretty much just be all of our own distillate.
• 32:47
  Speaker 2: Oh, nice Out of Martin.
• 32:50
  Speaker 5: DSP Kentucky, 12.
• 32:52
  Speaker 2: So again, lots of history here and again.
• 32:55
  Speaker 5: I feel incredibly lucky to be just a part of the team, let alone a master's dealer.
• 33:01
  Speaker 3: Well, I'll throw up to Stacy.
• 33:03
  Speaker 3: I feel incredibly lucky that I got to meet you.
• 33:06
  Speaker 4: And then be with her.
• 33:07
  Speaker 4: You were just having dinner.
• 33:10
  Speaker 4: Yeah, I was just having dinner.
• 33:11
  Speaker 2: Ross was out.
• 33:14
  Speaker 3: And she just absolutely loved you too.
• 33:16
  Speaker 3: You know family and everything that you're doing.
• 33:18
  Speaker 3: You know that's part of your.
• 33:20
  Speaker 3: What would you say you've just brought into Bardstown?
• 33:26
  Speaker 3: What Bardstown is?
• 33:27
  Speaker 3: Yes, you've become a part of it.
• 33:29
  Speaker 5: Yeah, we're a very communal.
• 33:30
  Speaker 5: You know, my wife and I now are 10 months old, so we're all about community and we've gotten to know our neighbors really well.
• 33:37
  Speaker 5: They're our best friends, you know, at various ages.
• 33:39
  Speaker 5: And again, it's a much different life than Denver, colorado, where we moved from, but it's fantastic.
• 33:47
  Speaker 5: I wouldn't trade for anything.
• 33:49
  Speaker 5: You know, I miss a few people out west, but this feels very much like home already.
• 33:56
  Speaker 3: Yeah, well, a cool thing is that it's not like you miss the people out west, but social media and everything, oh yeah, and then also through all of our devices.
• 34:06
  Speaker 3: You don't have to give up your friends, yep.
• 34:08
  Speaker 3: You know it's really kind of cool because that's we moved.
• 34:11
  Speaker 3: We did the same kind of thing where we ended up in Canton, but still I have friends, and now you know he's from Springfield, which is two and a half hours from me, and he's from South Carolina, which is nine and a half hours from me.
• 34:24
  Speaker 1: Well, we're here.
• 34:25
  Speaker 3: That's how we've been at big social media, but we just hang out all the time through Zoom's podcasts and talk some nights and put the M-plus to somewhere else You're like watch your teenage girls.
• 34:39
  Speaker 3: I'm playing out a lot more.
• 34:42
  Speaker 3: So, we got to wrap this up because we're break-ups almost at a time.
• 34:47
  Speaker 3: We've got a couple minutes Anything for CT.
• 34:50
  Speaker 4: It was just awesome to be back here, Ross.
• 34:54
  Speaker 4: I appreciate you having us.
• 34:55
  Speaker 4: I think I told you, like this has been the place, that the last tour I did here was a week before they shut it down and it kind of always left that wanting to come back because I love it and, even though everybody can't come in and be a part of it like this, there's a lot of great product coming out of here.
• 35:15
  Speaker 4: I hear all the time we got this barrel from 1792.
• 35:19
  Speaker 4: We got this from 1792.
• 35:21
  Speaker 4: So there's a lot of craft distilleries that are involved with product that's come from here and I think if you come to Bardstown you have to follow the smell, yeah, and at least drive by it.
• 35:33
  Speaker 2: Oh yeah.
• 35:34
  Speaker 4: We brought some friends a few weeks ago a few months ago, I'm sorry.
• 35:36
  Speaker 4: I drove them by and I just was like, even though you can't go, you can see the mass of this place and it's so cool.
• 35:45
  Speaker 4: So thanks for having us.
• 35:47
  Speaker 4: Absolutely Appreciate it meeting you.
• 35:49
  Speaker 4: It's been a lot of fun.
• 35:50
  Speaker 1: Yeah, and what year was it that 1792 was considered the best bourbon?
• 35:57
  Speaker 5: Oh man, I think that was like the best bourbon in the world 2018.
• 36:02
  Speaker 5: 2018.
• 36:02
  Speaker 5: 2018, yeah, I can't.
• 36:04
  Speaker 5: I don't know if I've actually had it before my time, it was 2019.
• 36:08
  Speaker 2: 2019,.
• 36:09
  Speaker 2: Yeah, I'm glad to have it.
• 36:11
  Speaker 2: Yeah, that was our first year and it was then sent a whole case up to us.
• 36:16
  Speaker 3: Yeah, because I could get it and a friend of mine just had it on the other.
• 36:20
  Speaker 4: So is that when you put the sweet weed in that case?
• 36:22
  Speaker 2: Definitely something you want to try.
• 36:24
  Speaker 2: Yeah, that's what happened you didn't get it.
• 36:26
  Speaker 4: Yeah.
• 36:27
  Speaker 5: You put it in there with the other.
• 36:28
  Speaker 5: They did a.
• 36:30
  Speaker 5: The store owner did a barrel pick that year.
• 36:31
  Speaker 5: Yeah, I just like.
• 36:32
  Speaker 1: I got.
• 36:33
  Speaker 1: You know, I just I can get a whole case of the barrel pick, and so I sent them up a single barrel, barrel pick of the 1792.
• 36:41
  Speaker 5: Well, speaking of you, know we.
• 36:43
  Speaker 5: So we have full proof.
• 36:45
  Speaker 5: You know 125 proof.
• 36:46
  Speaker 5: I don't know you guys have one more pour in you, absolutely All right, if you got it, yeah, I will.
• 36:53
  Speaker 5: You know, no one ever gets to try barrel proof here, so let's try some barrel proof.
• 36:59
  Speaker 5: So this is so, again, small batch.
• 37:04
  Speaker 5: We do it in batches about every month and so this is from June of this year.
• 37:10
  Speaker 5: So this is uncut, unfiltered, straight straight from the barrel Thieved.
• 37:17
  Speaker 5: So actually drill into the side of the barrel is what I do.
• 37:22
  Speaker 3: You drill, yep, oh, this Drilling is pretty cool too.
• 37:24
  Speaker 3: Did you get to climb the ricks?
• 37:32
  Speaker 5: I tried not to if I don't have to, but it's always interesting to, to go into the Rick house.
• 37:38
  Speaker 5: You know you go into the first floor and you know it's nice and cool, especially especially in the summer, and then you get to that top floor oh my gosh.
• 37:47
  Speaker 4: The caramel is crazy.
• 37:48
  Speaker 4: Oh, I'm just gonna.
• 37:51
  Speaker 3: I'm looking up like a milk dot, Chocolate and caramel at the same time.
• 37:57
  Speaker 2: Oh, I'm having those bananas.
• 37:59
  Speaker 1: Yeah, you really get the bananas yeah the bananas there too.
• 38:02
  Speaker 5: So I just think it's.
• 38:04
  Speaker 5: It's always fun to yeah.
• 38:06
  Speaker 5: Okay, you know, when you cut this to the 93 proof, 93 seven, that we do our small batch at it's still incredible, that's incredible, but it's.
• 38:14
  Speaker 3: Really that's.
• 38:15
  Speaker 3: That's like there's something.
• 38:17
  Speaker 3: Yeah, that's not that's you actually have to chew.
• 38:21
  Speaker 4: Yeah, that's that, that's really that brings some of that original corn.
• 38:26
  Speaker 2: Yes.
• 38:26
  Speaker 4: That we drank of this.
• 38:27
  Speaker 2: Yeah.
• 38:28
  Speaker 4: A little more.
• 38:28
  Speaker 4: That flavor comes out in this.
• 38:30
  Speaker 3: Oh yeah, it does Actually the you can actually.
• 38:35
  Speaker 5: that's the the new make is still a little bit there, which is shocking because I mean that's been in the barrel for a few years.
• 38:42
  Speaker 4: But yeah, it has that Just a little bit yeah.
• 38:45
  Speaker 3: It's got a little tartness or something there too, they must have used Brightness, tartness, like the corn back set.
• 38:52
  Speaker 2: They must have, and that's why it's delicious.
• 38:55
  Speaker 4: Anyway so.
• 38:56
  Speaker 3: So when you came here, it had to be.
• 38:58
  Speaker 3: You were used to working at a large distillery, you know, coming from MGP.
• 39:04
  Speaker 3: But this place, when it was like now this is the size of this place and all the Rick houses.
• 39:10
  Speaker 3: When we first started in 2019, you drive in a town there were some Rick houses at the top of the hill.
• 39:15
  Speaker 3: Now you've, like, remade the hill.
• 39:17
  Speaker 3: You can even tell the hill's been reinforced, put more Rick houses all the way down to the bottom, so this whole stock is like at your disposal.
• 39:27
  Speaker 3: I mean you're you know what?
• 39:29
  Speaker 3: I mean Is it kind of cool?
• 39:30
  Speaker 3: I mean, do you just like one day, your day off?
• 39:34
  Speaker 3: You just come in and just start running around the Rick House?
• 39:38
  Speaker 5: to drill this one or that one, honestly sometimes.
• 39:40
  Speaker 5: So I was talking about being in the bottom of the Rick House versus the top of the Rick House, and so a lot of the times there are sensors in warehouses that show the temperature throughout the year and we don't have it in some of ours, and so I was like you know what?
• 39:52
  Speaker 5: I'm just going to go drill into some of the barrels and take the temperature of the whiskey.
• 39:55
  Speaker 5: So yeah, I ran them.
• 39:57
  Speaker 5: Sunday I came in here and I was like all right, let's go over to warehouse 28.
• 40:02
  Speaker 5: And I found some stuff from roughly the same year that I was on various floors and so I took.
• 40:08
  Speaker 5: You know, I just got samples from each one and now I'm taking the temperature every single month of those barrels of the juice to see just what the temperature variations are for a whole year.
• 40:19
  Speaker 5: Ok, so yeah, I wouldn't put them to say they're all at my disposal, a lot of them.
• 40:24
  Speaker 5: We're definitely spoken for with everything that we do at Barton and Sazarec as a whole Not your disposal.
• 40:31
  Speaker 3: You're contru I guess you oversee that yeah, so you know those are supposed to go.
• 40:36
  Speaker 3: But you know it's funny, you probably have found a couple barrels where you're like, well, those barrels are really sherry, sherry.
• 40:45
  Speaker 1: There's a few of those yeah.
• 40:47
  Speaker 5: So, all right, let me ask you one more question.
• 40:49
  Speaker 5: Absolutely.
• 40:50
  Speaker 5: Do you still have the single barrel program?
• 40:52
  Speaker 5: Yes, Yep, so we use SBS, so it used to be called single barrel select Just actually got rebranded to Sazarec barrel select, and yes, so even though we don't do tours.
• 41:04
  Speaker 5: Here we do still have our single barrel program, and that is basically the only other way to come on site.
• 41:11
  Speaker 3: Is there a live lottery for that too?
• 41:15
  Speaker 5: So more to come on that in the next couple of weeks, yeah.
• 41:19
  Speaker 3: So I won't share too much Because I'm.
• 41:22
  Speaker 3: You know, all the people in the group are like why don't you do a bubble or trace pick and Sazarec?
• 41:27
  Speaker 3: And you're like because you got to win that.
• 41:32
  Speaker 3: And they do a big thing and only a certain amount of people win, and out of the percentage of people who sign up, which has to be a ratio of the lottery of real.
• 41:43
  Speaker 3: So it's funny because bottle lotteries, you know, through the state of Ohio or whatever, you're in a lottery so that you have the right to buy a $2,500 OFC or whatever, and you know what I mean.
• 41:59
  Speaker 3: Most of the time with the lottery, you win it.
• 42:01
  Speaker 3: Yeah, I win the bottom.
• 42:02
  Speaker 3: No, no, you get the right to spend the money.
• 42:04
  Speaker 3: But it's like when you think about the barrel lottery yeah, you get the right to spend $17,000.
• 42:12
  Speaker 5: Our bills aren't that much, I know, I know, but I'm just saying, it's just like funny.
• 42:17
  Speaker 3: You know when you're sitting.
• 42:18
  Speaker 3: It's just a unique concept of how awesome the bourbon industry is and buying it.
• 42:25
  Speaker 5: So it is a lot of fun.
• 42:27
  Speaker 3: So it's fun to be in the bourbon capital, so we are, and now at Kentucky Bourbon Festival, you've got something set up and everything Yep so Buffalo Trace and Semi-Titan 2 will have kind of their own big tent.
• 42:41
  Speaker 5: So come find me there and you're going to be there, I will be there.
• 42:45
  Speaker 4: We actually helped set that up.
• 42:47
  Speaker 4: We helped set it up.
• 42:48
  Speaker 5: Man, I felt so bad because I was at Purdue Recruiting and they were like hey, we're here, Ross, what's going on?
• 42:55
  Speaker 4: It was great because we got there and they're like hey, we appreciate the help, but these two pieces of this counter weigh like 750 pounds a piece.
• 43:03
  Speaker 4: And there's two of them and we're like I'll get the carpet.
• 43:06
  Speaker 2: Well, thank you for helping.
• 43:09
  Speaker 4: Oh, it's a great display.
• 43:11
  Speaker 4: It's a great display.
• 43:13
  Speaker 2: But it was our pleasure to.
• 43:15
  Speaker 3: We got a cut out bottle of the $17,992.
• 43:18
  Speaker 3: And then you got about this much for your feet.
• 43:21
  Speaker 3: That's much space.
• 43:23
  Speaker 2: And then the rest of it.
• 43:24
  Speaker 3: So behind the bar, I'm sure you're going to be serving up.
• 43:29
  Speaker 4: But it was just funny how you guys were signed up like months ago and then all of a sudden they decided and they just like, yeah, but the guys who set up when we talked about that from Buffalo Trace were so nice to us and we were just there to help and do whatever we could.
• 43:44
  Speaker 4: But they were so appreciative.
• 43:46
  Speaker 4: They totally embraced us like we were part of their group and so we enjoyed it.
• 43:52
  Speaker 4: It was fun to help them set up because they made us feel like they were part of this.
• 43:56
  Speaker 4: So we met all of them.
• 43:57
  Speaker 4: That's just our pleasure.
• 43:59
  Speaker 4: I can't wait to get to go up there Friday and Saturday and have a EH Taylor 1792.
• 44:11
  Speaker 5: Tom says for that?
• 44:12
  Speaker 3: Tom says for that oh yeah, no, yeah, we'll come back for that Birken in the air.
• 44:15
  Speaker 3: Oh, birken in the air, so do you have to go?
• 44:18
  Speaker 4: tonight I will.
• 44:19
  Speaker 4: I will not be there tonight.
• 44:21
  Speaker 4: I'll purchase a bottle of jam and ale, and then you can Facebook you live, I'll Facebook you live.
• 44:27
  Speaker 5: I hope you do.
• 44:28
  Speaker 3: You'll be like what?
• 44:29
  Speaker 3: All right, everybody, we got to wrap this up.
• 44:32
  Speaker 3: Thank you, Ross.
• 44:33
  Speaker 2: Thanks again, ross, you're welcome.
• 44:35
  Speaker 2: Thank you, Ross.
• 44:36
  Speaker 2: Cheers, cheers everybody.
• 44:38
  Speaker 3: Cheers.
• 44:38
  Speaker 3: This is awesome.
• 44:39
  Speaker 3: You're awesome, all right, so everybody.
• 44:44
  Speaker 3: Once again, we're the Scotchie Bourbon Boys wwwscotchiebourbonboyscom for all your Scotchie Glyn Karens, your t-shirts and all your other swag.
• 44:56
  Speaker 1: Bourbon ball is coming because it's winter, so we can start shipping again, yep.
• 45:00
  Speaker 3: And then also thanks Ross, corn, wait, cornelis and Cornelis.
• 45:06
  Speaker 2: Cornelis and it's done.
• 45:08
  Speaker 2: He did so good on the first time, Cornelis now.
• 45:10
  Speaker 2: Thank you Ross.
• 45:10
  Speaker 3: Cornelis.
• 45:11
  Speaker 2: Thank you, you're welcome, man, you're welcome.
• 45:14
  Speaker 3: Yeah, reveal our All right, so we just remember.
• 45:19
  Speaker 3: Uh, you know, find us on also social media in all the podcast formats.
• 45:26
  Speaker 3: But also remember good bourbon equals good times and good friends and good friends.
• 45:31
  Speaker 3: I think this is going to be a good friendship.
• 45:34
  Speaker 3: Don't drink and draw and then go out and live your life dangerously.
• 45:47
  Speaker 3: Kenny Fuller taking this out.
• 45:49
  Speaker 3: Yeah, we're the Scotchie burning boys Raising the hell and making some noise.
• 46:16
  Speaker 3: Yeah, we're the Scotchie burning boys.
• 46:20
  Speaker 3: We're here to have fun and we know what we're doing.
• 46:25
  Speaker 3: We're here to have fun, yeah.