Latest / The Scotchy Bourbon Boys / Exploring the Whiskey-Infused World of Mingo Creek Craft Distillery with the Hough Family

Transcript

Exploring the Whiskey-Infused World of Mingo Creek Craft Distillery with the Hough Family · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Voice fans, this is Alan Vission of If you have Ghosts, you have Everything.
• 1:04
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest, but if you're at all interested in the Forty Inn High Strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now to wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:49
  Speaker 2: If you're a little wild, it'll show up on your watch.
• 1:52
  Speaker 2: We'll have a good deal with drinking every room and we'll talk some shit, but we're telling the truth.
• 2:01
  Speaker 2: Yeah, we're the Scotchy Bourbon Voice raising the hell, making some noise.
• 2:08
  Speaker 2: Yeah, we're the Scotchy Bourbon Voice.
• 2:11
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:19
  Speaker 2: We're here to have fun, yeah, yeah.
• 2:39
  Speaker 3: Alright, welcome back to another podcast with the Scotchy Bourbon Boys.
• 2:44
  Speaker 3: We are live from Mingo Creek Craft Distillery today with Jim Hough, and you guys do the introductions with everybody else.
• 2:59
  Speaker 4: I'm Ellen Hough Mom.
• 3:00
  Speaker 4: I'm Kevin.
• 3:02
  Speaker 5: Hough, the youngest son, and I'm Rob Hough, welcome brother.
• 3:06
  Speaker 6: Welcome.
• 3:06
  Speaker 6: Well, wait, wait, we'll welcome ourselves.
• 3:11
  Speaker 3: Me and Roxy are here taking us in at their distillery.
• 3:14
  Speaker 3: We're upstairs in the awesome room.
• 3:18
  Speaker 2: The founders room.
• 3:21
  Speaker 3: Yes, and all of their single barrels and their other past things are here with us the museum, yes.
• 3:27
  Speaker 3: Yes, I want to give a shout out to Kenny Fuller of the Lucca Mariano old Americana band for doing our theme song.
• 3:34
  Speaker 3: Yeah, I mean, I had a guy, one of the guys in our area, that kind of was like a local podcast or two and we kind of got we kind of first we're kind of cool and then we weren't, but then we kind of buried the hatchet.
• 3:50
  Speaker 3: And then he came up to me at the Bourbon Festival and he's like damn man, that theme song you're going, it's so catchy.
• 3:58
  Speaker 2: So obviously he listens to everybody and sees us, what we're doing.
• 4:01
  Speaker 3: I have to admit, sometimes I really think that that theme song is on a level of better than way, better than any podcast I've ever done.
• 4:10
  Speaker 3: But we're getting there.
• 4:13
  Speaker 3: Now I will tell you, we did bring the bourbon balls for you guys to sample and one of my favorite things is and I think also my wife's is to see people's faces when they taste it first and know that we want to make it for a gift shop somewhere and nobody's.
• 4:31
  Speaker 3: We've had inquiries from a lot of different places, but nobody's actually taken a chunk off of it, so yeah, but I'm not putting no pressure but let me know, because we
• 4:43
  Speaker 4: have no problem.
• 4:44
  Speaker 4: Can we start now?
• 4:46
  Speaker 3: Yeah, for sure, pull them up.
• 4:47
  Speaker 3: Do you have a recommendation for which one to try.
• 4:51
  Speaker 5: Yeah.
• 4:52
  Speaker 8: The white chocolate fan.
• 4:54
  Speaker 2: You are a white white chocolate fan.
• 4:55
  Speaker 3: Well, I love the bourbon balls.
• 4:56
  Speaker 8: That are outstanding on the work job.
• 4:58
  Speaker 3: So, and lately we've been having a white chocolate melting problem.
• 5:01
  Speaker 3: Like the white chocolate won't melt.
• 5:03
  Speaker 3: Now we looked into it.
• 5:05
  Speaker 3: So this next batch that we're going to make now this is made with early times bottled in bomb.
• 5:09
  Speaker 3: Now, the only reason it's made with early times bottled in bomb you were talking about your cranberry thing that you had on that drink that, yes, it has those flavors.
• 5:20
  Speaker 3: I've used that for a wassall.
• 5:23
  Speaker 3: You guys are familiar with wassall.
• 5:24
  Speaker 3: Oh yeah, and so we would.
• 5:26
  Speaker 3: Oh my goodness, wait a second.
• 5:29
  Speaker 4: What am I?
• 5:29
  Speaker 4: This is the white filling.
• 5:31
  Speaker 4: What is this?
• 5:33
  Speaker 2: Oh my gosh Roxy yeah this is Roxy.
• 5:37
  Speaker 8: So, butter, powdered sugar and some pecans that we soak for weeks, and weeks at a time.
• 5:44
  Speaker 1: This was 16 weeks at a time it was 16 weeks and the early times.
• 5:49
  Speaker 8: really there's certain berms that are better than others, but really just like for the basic, so maybe after the podcast, we have to talk.
• 5:56
  Speaker 3: Yeah, because we can.
• 5:58
  Speaker 4: I mean.
• 5:59
  Speaker 3: I like where you guys are located, because I don't, because we don't add things to for.
• 6:05
  Speaker 4: Preserve it.
• 6:05
  Speaker 3: Yes there's no preservatives in it.
• 6:07
  Speaker 3: It's chocolate.
• 6:07
  Speaker 3: We use a specific chocolate.
• 6:09
  Speaker 3: We did ton of research.
• 6:11
  Speaker 8: They would have to be hand delivered.
• 6:13
  Speaker 3: Yes, because I wouldn't want to ship them and have them melt or whatever there's a lot of stuff, but overall, once they make it, we always felt that in certain we can do smaller packs or whatever.
• 6:23
  Speaker 3: They would just fly off the ground and if you supply the bourbon, it greatly reduces my cost Interesting.
• 6:34
  Speaker 4: We happen to have bourbon.
• 6:35
  Speaker 4: We actually have bourbon.
• 6:36
  Speaker 3: Well, yeah, you wouldn't even have to bottle it, just send it up in vats.
• 6:43
  Speaker 8: Oh, they're delicious, Fantastic yeah we worked long and hard to perfect a recipe for a recipe.
• 6:52
  Speaker 3: Yeah, it's cool that she started.
• 6:54
  Speaker 3: Well, yeah, we both hand roll them and it was my idea to do them, but it was her tweaking and her culinary thing I think we can't just have regular old and we can weigh better at it.
• 7:12
  Speaker 3: You know we can really get we can.
• 7:14
  Speaker 3: We're used to take us a, you know, a good six hours.
• 7:18
  Speaker 3: We got it down to like three.
• 7:20
  Speaker 3: You know, just as far as rolling and all that kind of stuff.
• 7:24
  Speaker 8: But I've gotten specific down to the alms for ingredients.
• 7:26
  Speaker 8: Oh yeah, you know what?
• 7:28
  Speaker 4: you never want to take a good bourbon and ruin it, and you guys really respect the bourbon.
• 7:33
  Speaker 3: These balls respect the bourbon, believe it or not, good bourbon, I've used French, I've used other bourbons and good bourbon they.
• 7:42
  Speaker 3: They changes the actual overall flavors, absolutely.
• 7:46
  Speaker 3: There's new, you know I I'm going to just I'll be honest, the early times is a lower priced one, for you know the base and it just that you could taste the bourbon, but that's what you know.
• 7:57
  Speaker 3: We were down in Kentucky and we're both like this sucks, it's not a bourbon ball, it's a candy.
• 8:03
  Speaker 1: I mean I can go buy candy.
• 8:04
  Speaker 6: No respect, you know.
• 8:05
  Speaker 6: But then.
• 8:06
  Speaker 3: But then you find out.
• 8:07
  Speaker 3: But you also find out some of the people that are making them to do it, and they're doing it themselves.
• 8:14
  Speaker 3: Okay, they don't have a liquor license.
• 8:16
  Speaker 3: So what we wanted to do is partner with the distillery, because you guys have a liquor license and you could sell it all day long.
• 8:22
  Speaker 3: You just got to make sure you're not selling it to children.
• 8:25
  Speaker 3: You know, that's the key Cause that you have a couple of those and I think he actually can give buzz.
• 8:29
  Speaker 3: So, all right, so so we're here and.
• 8:33
  Speaker 4: I just want to.
• 8:34
  Speaker 4: Can I have another one?
• 8:35
  Speaker 4: Yeah?
• 8:36
  Speaker 2: Have as many as you can.
• 8:38
  Speaker 3: Yeah, we actually bought.
• 8:39
  Speaker 3: We brought two boxes for you guys.
• 8:41
  Speaker 4: That's good.
• 8:41
  Speaker 4: We brought it down by the end of the day.
• 8:44
  Speaker 3: Yeah, so what brought Roxy and myself here is that I was talking with Alan Bishock and you guys had done a distillery talk with Alan and Christie and I think it was there.
• 8:57
  Speaker 3: Was I want to.
• 8:59
  Speaker 3: It's not, names aren't my thing, it takes me a while to just.
• 9:05
  Speaker 4: Alan, yes, yes.
• 9:09
  Speaker 3: See, it's not there yet.
• 9:10
  Speaker 3: Not there yet, not there yet To the truth.
• 9:12
  Speaker 2: To the truth, rob.
• 9:15
  Speaker 6: That's Kevin.
• 9:15
  Speaker 6: No film there was no, kevin.
• 9:17
  Speaker 2: Yeah, that's Kevin, that's Kevin.
• 9:19
  Speaker 1: Okay, so I have a worker named.
• 9:21
  Speaker 3: Kevin, so that's gonna be the last day.
• 9:24
  Speaker 2: It's hard to work with that.
• 9:26
  Speaker 7: Yeah, but Rob's still good looking yeah.
• 9:28
  Speaker 3: Yeah.
• 9:28
  Speaker 2: Yeah, it's easier to remember.
• 9:30
  Speaker 2: Yeah, it's easier to remember.
• 9:31
  Speaker 2: There you go.
• 9:32
  Speaker 3: Anyways, but I was talking with Alan and I said to him, I honestly said to him, what is the best spirit that you've tasted other than you know he does what it is, what have you?
• 9:44
  Speaker 3: Because you keep putting stuff out all the time.
• 9:46
  Speaker 3: Then he's like thank you for this, sending it to me, this, and he's like it's Liberty Pole.
• 9:50
  Speaker 3: It's like you gotta get there.
• 9:53
  Speaker 3: You gotta talk because we had Jim and he's doing something special there and so I really respect Alan.
• 9:59
  Speaker 3: I've moonshined with him, I've gone out into the backwoods and he's done stuff and been part of the Alan Bishop experience.
• 10:06
  Speaker 3: So I really expect I respect him as a stiller, plus what he's doing and the stuff that I've tasted there.
• 10:12
  Speaker 3: We've done a barrel pick there on the William Dalton weeded.
• 10:16
  Speaker 3: As you can tell I absolutely love your weedings.
• 10:18
  Speaker 3: This, this in this glass.
• 10:22
  Speaker 2: Oh my God, thank you guys.
• 10:23
  Speaker 3: Thank you for the amazing glass I do have to admit, now that I've done this for so long, I can tell the difference between pot still and column still whiskey.
• 10:32
  Speaker 3: Now, really good, column still whiskey still is fantastic, but they have to do a lot more in maturation, in my opinion.
• 10:40
  Speaker 3: And like Alan explains all the time that he doesn't need, he can have a controlled, not outdoor Rick house because he doesn't need the barrel for the flavor as much.
• 10:53
  Speaker 3: But then you guys have a great Rick house back there and you can combine the two to get the flavor.
• 10:59
  Speaker 3: Talk about now when you were, you were, and now that you're in your new facility and this facility is fantastic.
• 11:09
  Speaker 3: We had a tour right before.
• 11:10
  Speaker 3: Just talk about what it's like setting up your own facility and then having all the vision come together and you get.
• 11:18
  Speaker 3: It's barely new right.
• 11:19
  Speaker 3: You was July when you moved in Four months four months, 15th yep.
• 11:23
  Speaker 3: Now that you have some time to think back, I mean, just talk about what it's like to be able to do this.
• 11:31
  Speaker 7: I'm glad we didn't do this on day one.
• 11:33
  Speaker 7: We had over seven years of distilling in a space that wasn't designed for distilling, so we kind of really understood how we could improve it and how we could make it efficient, and how we could make it efficient Really make it work for us.
• 11:49
  Speaker 7: And that's the beauty of a new build is that we, these guys, were able to, these guys, kind of designed this facility for efficiency and it's what?
• 12:02
  Speaker 7: Do you think it's working?
• 12:03
  Speaker 5: out.
• 12:03
  Speaker 5: What do you think Hit our stride?
• 12:04
  Speaker 7: in four months.
• 12:05
  Speaker 7: Right, Hit our stride in four months.
• 12:06
  Speaker 5: Yeah, I'd say so.
• 12:08
  Speaker 7: I'd say so yeah.
• 12:08
  Speaker 2: I'd say so.
• 12:09
  Speaker 2: I'd say so, it's really nice.
• 12:11
  Speaker 5: Yeah, it's really nice, whenever you have an absolute blank slate, to be able to pick where you want to put things and how you want your workflow to go and, more importantly is, from the old place, we know what parts of the workflow we really care about.
• 12:26
  Speaker 5: That equate to final flavor right and be able to preserve everything about that.
• 12:31
  Speaker 3: So you play after learning so much.
• 12:34
  Speaker 3: And then now all I can tell you is I've been at a lot of different distilleries and well, we're sitting here right now.
• 12:41
  Speaker 3: We're sitting here right now.
• 12:42
  Speaker 3: You guys are fairly culture guys.
• 12:44
  Speaker 3: I've seen, I've been in where I come in, where there's something happening, and that comfort level's not quite there.
• 12:53
  Speaker 3: Now I don't know if we're on a Sunday morning and you guys are actually getting a chance to rest.
• 12:58
  Speaker 1: So it's like you're just looking at me and going thank you for this, because this is normally insane.
• 13:06
  Speaker 2: It's a good thing you weren't here yesterday, okay.
• 13:13
  Speaker 7: But I do want to just circle back.
• 13:15
  Speaker 7: Alan is a very respected guy.
• 13:19
  Speaker 7: Very unusual, yeah, in the industry, and I'm blown away to hear that he specifically told you to come here, alan, thank you, we're honored.
• 14:16
  Speaker 7: It's really cool that it's really cool.
• 14:21
  Speaker 7: Our word of us is kind of getting out there.
• 14:24
  Speaker 7: We've intentionally remained very hyper-local for seven years.
• 14:28
  Speaker 7: We're trying to get older with it, so we haven't really tested our toes in distribution.
• 14:36
  Speaker 7: We're staying really close to home.
• 14:39
  Speaker 7: So thank you, Alan, that's a real honor to hear that he talked to you today.
• 14:45
  Speaker 3: Well, and then you say that on one breath but what's back there, what we got right over there?
• 14:51
  Speaker 3: It's like you know you're getting ready, absolutely.
• 14:55
  Speaker 3: You want to be in distribution, but once again, what you want to bring to the market is some fantastic whiskey, and so far, damn.
• 15:05
  Speaker 3: I'm so I just was like.
• 15:09
  Speaker 3: I told her I'm like we got to figure out how I bring back as many of these bottles because it's going to be good.
• 15:16
  Speaker 3: And she's like you know, it's okay.
• 15:19
  Speaker 2: I was coming back, I'm coming back, but two, yeah, and actually the drive between Ohio and here on 30,.
• 15:26
  Speaker 3: Oh my God, you're going through the but it never gets too like makers more.
• 15:33
  Speaker 3: You know you're never down one lane highways with two ways.
• 15:37
  Speaker 3: So it's like perfect where you're looking.
• 15:39
  Speaker 3: And then you are.
• 15:40
  Speaker 3: I mean I don't know what to say.
• 15:43
  Speaker 3: I love because I come from advertising, I come from a commercial art background, so we're driving through all these little towns and everything, and then we come to where you're at and to a casino like the Hollywood casino.
• 15:56
  Speaker 3: I mean for what?
• 15:57
  Speaker 3: Talk about people who want to spill out into the year next door?
• 16:03
  Speaker 3: I mean the Hollywood.
• 16:05
  Speaker 3: And then what there was?
• 16:06
  Speaker 3: There was one other, a Tanger outlet mall across the street.
• 16:09
  Speaker 7: That's what I said.
• 16:10
  Speaker 3: I said, I said to her we got to go to the I spent so long in.
• 16:13
  Speaker 3: You guys saw my new bomber jacket Right, I'm like my first bomber jacket and I was like 165 pounds at the time.
• 16:20
  Speaker 3: I bought it at Banana Republic and it didn't fit.
• 16:23
  Speaker 3: I'm like let's just go there afterwards and just see what they got there Because the most they have is XL.
• 16:29
  Speaker 3: You guys could shop there, but I can't.
• 16:33
  Speaker 3: So yeah, so, okay, so let's talk about your.
• 16:38
  Speaker 3: I mean what I'm blown away a little bit at okay, so you're no, you got the high ride there, the stuff that you're just getting ready to buy.
• 16:50
  Speaker 3: So you want us to sample that, Absolutely.
• 16:52
  Speaker 3: But you got the two weeded.
• 16:54
  Speaker 3: I just tasted.
• 16:54
  Speaker 3: So you've been doing weeded for a while, and then we got the barrel-thieved peated bourbon.
• 17:01
  Speaker 3: I've barrel-thieved peated single-wall, american single-wall, from whatever but I never got to taste that, that peated bourbon.
• 17:11
  Speaker 3: And what I was really blown away at is I didn't get that earthy peat taste.
• 17:17
  Speaker 3: I got a char smoke taste which takes like that bourbon and, just like you smoked the bourbon, not peated it, and made it earthy and, as I said before, it tastes like shit.
• 17:30
  Speaker 3: But you know, so talk about why, how many different things you got going, and then, with the new Rick House and what you got, how you're, you know, organizing those things and what you do on a weekly basis.
• 17:47
  Speaker 7: You know we have, I guess, right guys.
• 17:50
  Speaker 7: We have three major, four major skews.
• 17:53
  Speaker 7: Three corn is a, we do a weeded bourbon, a straight rye and a peated bourbon.
• 18:00
  Speaker 7: Those are our three and over the course of the year we dedicate about 25, 30% of the year to each of those three main skews.
• 18:10
  Speaker 7: That gives us a little bit of time to experiment and you know our ethos is to experiment and play, but only in the whiskey space.
• 18:22
  Speaker 7: So you mentioned the high rye bourbon.
• 18:26
  Speaker 7: So we have a great, I think, backstory on that.
• 18:32
  Speaker 2: You wanna try that?
• 18:33
  Speaker 2: Yeah, I'm sorry.
• 18:34
  Speaker 7: So, as a proud Pennsylvania whiskey distillery right, Rye is our heritage, it's Pennsylvania's whiskey.
• 18:42
  Speaker 7: So we looked at how a lot of Kentucky distilleries produced rye and it was a barely legal rye.
• 18:49
  Speaker 7: It's 51% rye, so that offended us.
• 18:53
  Speaker 3: We like to say You're on this.
• 18:58
  Speaker 7: That is so.
• 18:58
  Speaker 7: That's four summers, it's almost four years old.
• 19:01
  Speaker 7: But we decided to turn the tables on, you know, the Kentucky rye and make a Pennsylvania bourbon.
• 19:06
  Speaker 7: So this is 51% bloody butcher corn.
• 19:09
  Speaker 7: So it's the bare minimum to be a bourbon with 40% rye.
• 19:14
  Speaker 7: So it's a very high rye bourbon.
• 19:17
  Speaker 7: We like to think it's a Pennsylvania bourbon because of that high rye content.
• 19:22
  Speaker 3: And then talk about your barrel entry.
• 19:24
  Speaker 3: So what do you pull your hearts off?
• 19:29
  Speaker 3: The still?
• 19:29
  Speaker 3: I learned this just this week.
• 19:32
  Speaker 3: We were talking about what you know, because I put out the rules of bourbon.
• 19:36
  Speaker 3: And what do you pull your hearts off at?
• 19:38
  Speaker 3: And what do you put this in the barrel at?
• 19:41
  Speaker 3: What's your barrel actual?
• 19:44
  Speaker 1: Yeah our hearts are normal.
• 19:45
  Speaker 5: Yeah, our hearts are normally so.
• 19:47
  Speaker 5: The aggregate proof.
• 19:48
  Speaker 5: So I always tell people, if you start tasting off the still with us, it tastes different every single minute as you go along.
• 19:55
  Speaker 2: As you go along.
• 19:57
  Speaker 5: I believe that the aggregate that's given a day is 10 times better than any individual portion of that run.
• 20:03
  Speaker 5: I don't really know that well if Tom ahead.
• 20:09
  Speaker 5: I'll say 150.
• 20:13
  Speaker 5: We start collecting around 150 and then percent under what you can, yes, and then we'll run it down to a little bit under 90.
• 20:20
  Speaker 5: But for us we really track that aggregate proof once the still run is done.
• 20:25
  Speaker 5: And these days we're right around 131, proof 130 and a half 131.
• 20:33
  Speaker 3: So technically what you've got to get to the 1, now normally a lot of people put it in at 125.
• 20:39
  Speaker 3: That's the highest that yields the most.
• 20:42
  Speaker 5: You guys are going in at 108.
• 20:45
  Speaker 5: That's kind of been the sweet spot for us over the last couple of years.
• 20:48
  Speaker 5: We were at 115 for a while.
• 20:51
  Speaker 5: We've put in a couple at 103, 104.
• 20:54
  Speaker 5: We're big fans of that, like leather, soft oak flavor and right around.
• 21:03
  Speaker 5: That 108 number is kind of where it's derived, at least for us, the best.
• 21:08
  Speaker 5: That's the high-rise, so this is a single barrel.
• 21:16
  Speaker 5: We're naming this one barrel candy Because we get a whole lot of sweet tarts, a whole lot of sour pastries.
• 21:22
  Speaker 2: It tastes like candy.
• 21:24
  Speaker 3: That's right up there, that's right up there.
• 21:28
  Speaker 3: I was tasting off that 95.
• 21:31
  Speaker 1: I get the sweet tarts.
• 21:32
  Speaker 3: on the finish.
• 21:33
  Speaker 3: I like the finish, I like the whole a ton.
• 21:45
  Speaker 2: Fuck.
• 21:47
  Speaker 5: That's delicious, thank you.
• 21:52
  Speaker 3: Cheers.
• 21:53
  Speaker 5: I'm pulling.
• 21:56
  Speaker 3: Front palate.
• 22:00
  Speaker 5: This is an interesting one.
• 22:02
  Speaker 3: Front palate is caramel, it goes mou palate chocolate, but then, instead of hot pepper, it goes, like you said, sweet tart tartness.
• 22:18
  Speaker 3: And then, what's really freaking cool?
• 22:21
  Speaker 3: What's the proof?
• 22:23
  Speaker 5: This is 113, I believe In that whole part, in that whole part.
• 22:32
  Speaker 3: So it goes in at 108 and comes out at 113.
• 22:35
  Speaker 3: So just think about that.
• 22:38
  Speaker 3: We're in Pennsylvania and everybody talks about Kentucky and we're a little bit further north happening, but you still added that 108 to 113.
• 22:51
  Speaker 3: Now, honestly, where were we aging?
• 22:56
  Speaker 3: What part of the Rick House this?
• 22:58
  Speaker 5: guy was aged before we had a Rick House.
• 23:00
  Speaker 5: So the majority of this was aged at our old distillery Just right in the distillery control.
• 23:04
  Speaker 5: Yeah, and we had an onsite storage and an offsite storage, and the majority of these saw back corner of onsite storage.
• 23:12
  Speaker 5: So what I believe would be equivalent to a first or second story.
• 23:21
  Speaker 3: Aging with the humidity and not so much temperature change, because it's onsite, right yeah.
• 23:29
  Speaker 3: I mean, I get it when it still was onsite, so it wasn't like having it in a Rick House where it gets crazy and hot.
• 23:37
  Speaker 5: So, based on both of our old sports sites, our basement, saw way bigger temperature fluctuations than our offsite did.
• 23:44
  Speaker 5: Offsite was a bigger building that always kind of sat Just about the same Whenever we were working downstairs.
• 23:51
  Speaker 5: We had a chiller that was on putting heat out.
• 23:52
  Speaker 5: We had a garage door that was open letting cold in.
• 23:55
  Speaker 5: So just based on the natural workflow.
• 23:58
  Speaker 3: The normal noise Based on the natural work.
• 24:04
  Speaker 5: We would cool that basement down big time and then turn the chiller on and heat it up big time, and the fact that that basement cycle so much was kind of the driving force behind.
• 24:12
  Speaker 5: Putting up this Rick House and letting in cycles.
• 24:16
  Speaker 5: We wanted to recreate that, but just with the ability to store way more than what we could in that previous basement.
• 24:22
  Speaker 3: So I'm looking forward to like now that we've met you and it's just whatever.
• 24:27
  Speaker 3: But five years from now it's like come here and see what's what, because that's the one thing.
• 24:33
  Speaker 3: I've met a lot of distillers and I let a lot of people have been in the industry forever, and Greg Schneider of Chickencock Whiskey, as a master distiller of that he started.
• 24:45
  Speaker 3: He's just got a history of everything he gets into, like the intricacies of distilling and what comes off and everything, and you guys are doing something similar to that.
• 24:56
  Speaker 3: I would love for him to be able to taste what you're doing, but you know, it's just like it's so much fun doing this.
• 25:03
  Speaker 3: They're the variables.
• 25:06
  Speaker 3: They're like off the charts.
• 25:09
  Speaker 3: It's a whiskey playground, so what?
• 25:11
  Speaker 3: So let's just get into really with nerd shit.
• 25:14
  Speaker 3: Right?
• 25:14
  Speaker 3: We're talking about yeast strain.
• 25:16
  Speaker 3: What do you guys do for the?
• 25:19
  Speaker 3: What are you using?
• 25:20
  Speaker 3: How are you doing it?
• 25:21
  Speaker 5: Yeah, so right now we use dry yeast from older in Australia.
• 25:24
  Speaker 5: We've been incredibly fat-iced, Fat-iced.
• 25:29
  Speaker 7: you can't go wrong.
• 25:30
  Speaker 5: We've been incredibly impressed with the quality of this yeast.
• 25:32
  Speaker 5: Yeah, it's a free standard We've always used.
• 25:35
  Speaker 5: We always kind of called it ale yeast.
• 25:37
  Speaker 5: I think a better term for it would be a more standard American distiller yeast.
• 25:41
  Speaker 1: More standard American distiller yeast.
• 25:43
  Speaker 5: But for us we're looking for the two things we like to do here.
• 25:46
  Speaker 5: We really like to build flavor right and I would say, if we're given tours here between heating up and boiling in your cooker, you know, and then cooling down and then boiling in, your still separating out components.
• 26:02
  Speaker 5: All that is meant to break down and lose flavor.
• 26:04
  Speaker 5: And I feel like you really know what you're doing if you're able to put corn and rocks where it's cooked Firm and distilled twice.
• 26:12
  Speaker 5: Firm and distilled twice and you're still able to taste what you made out of.
• 26:15
  Speaker 5: Right to me that's a step that you're right there.
• 26:19
  Speaker 5: And then we particularly love yeast.
• 26:23
  Speaker 5: That give us flavors on top of those grain flavors, those fruity, those florals.
• 26:28
  Speaker 5: We had a bourbon out of Ironroot down in Texas that tastes like Kielan pie, and so we've internally sort of referred those as tertiary flavors right.
• 26:38
  Speaker 5: So you've got your primary, your corn, your oaks, your sentiments, If you're able to coax some of those tertiary flavors.
• 26:44
  Speaker 3: So terroir.
• 26:44
  Speaker 3: Yeah, you're doing it.
• 26:45
  Speaker 3: Yeah, Pennsylvania, and honestly, when it comes to Pennsylvania, when you talk about what's been happening in the Pennsylvania is like right now coming online.
• 26:58
  Speaker 3: Kentucky started it, there's no doubt, with all the writers and the history.
• 27:03
  Speaker 3: It was started as far as this boom, but then, as it comes out more and more, you've got your Colorado whiskies, you've got your Texas whiskies and you've got, you know, Wisconsin.
• 27:17
  Speaker 3: It's not so much, but they're there.
• 27:19
  Speaker 3: Ohio's starting it.
• 27:21
  Speaker 3: But now I mean, Alan told me straight up he goes.
• 27:27
  Speaker 3: You need to get to.
• 27:28
  Speaker 3: Pennsylvania and I'm like I'm going Kentucky's five hours, wisconsin's seven I mean my Ohio guys are good, you know I'm doing that but Pennsylvania's only two.
• 27:39
  Speaker 8: And then I'm like well, you could drive to the other side of it.
• 27:43
  Speaker 3: Well, but yeah but we all know the other side.
• 27:46
  Speaker 7: That side's not.
• 27:47
  Speaker 3: this is the good side we're on the good side?
• 27:50
  Speaker 7: We think so, but I'll tell you that's a great point.
• 27:52
  Speaker 7: Indiana too Indiana, but Pennsylvania is making some great whisky.
• 27:58
  Speaker 7: There is great whisky being made all across the state.
• 28:02
  Speaker 3: And you guys are honoring your history because, like I was telling my wife when we came down, we talked about that the whisky revolution was Pennsylvania and whisky was being and she's like why?
• 28:15
  Speaker 3: Well, I'm like it's so connected with New York.
• 28:19
  Speaker 3: So when all the distillers were coming, they all moved this way and they went to Pennsylvania, not to Kentucky.
• 28:25
  Speaker 3: The whisky revolution drove them to Kentucky so that they could barter and trade, and that's where Kentucky really came into.
• 28:33
  Speaker 3: The not that nobody, everybody was distilling everywhere.
• 28:36
  Speaker 3: I mean, there's no doubt, but Pennsylvania had.
• 28:39
  Speaker 3: There was a reason why they came to Pennsylvania for this revolution, because that's where it was strong.
• 28:45
  Speaker 3: And then, same thing, dealing with mixtures.
• 28:47
  Speaker 3: We just tasted at the Bourbon Festival with Dan McKee and Andrea Wilson mixtures.
• 28:55
  Speaker 3: That was done in 1972 in a little carot, and we tasted with them there because Nash got it from them and it was, yeah, the Pennsylvania location and it was fantastic.
• 29:07
  Speaker 3: They loved it.
• 29:08
  Speaker 3: They never tasted anything, you know what like that, and it's the same thing.
• 29:12
  Speaker 3: So when Alan's like you got to do Pennsylvania, I'm like, yeah, that's a lot closer.
• 29:16
  Speaker 3: And I, like you said, did tell me that this would be a really good whisky.
• 29:24
  Speaker 3: You guys sent him the samples and I have to agree because I know Alan's palette.
• 29:28
  Speaker 3: It's similar and I love pot still and you guys got this pot still at a level that's fantastic.
• 29:36
  Speaker 8: This rye that we just tasted, this rye that we just tasted is Hot bourbon, hot red bourbon.
• 29:42
  Speaker 8: Very complex work, you know you don't have those 9 marked with multi-marine.
• 29:46
  Speaker 2: Yeah, 15 marked with multi-marine.
• 29:47
  Speaker 8: You don't have those like overwhelming rye notes that sort of turn me off.
• 29:55
  Speaker 8: But the finish on it a lot of that candy sweetness but sort of like a honeydew melon or a little bit of you know some flour.
• 30:05
  Speaker 8: Interesting right, because you'd scoop it and scoop it and get a wonderful.
• 30:10
  Speaker 8: You know boat taste.
• 30:10
  Speaker 8: Oh, it's a little hot but not cold.
• 30:14
  Speaker 2: So hot.
• 30:15
  Speaker 8: You know, wipes your esophagus out.
• 30:17
  Speaker 8: Right, Wipes your esophagus out right.
• 30:19
  Speaker 2: Yeah, yeah we do have friends that really enjoy.
• 30:23
  Speaker 8: The hotter the better, but I like it, so it's enjoyable, but not so hot that you can't taste your taste buds anymore.
• 30:29
  Speaker 8: Here's a question and then those great sweet notes on the finish, so very enjoyable.
• 30:35
  Speaker 3: A question I've always been these proof house People who love high proof.
• 30:41
  Speaker 3: Don't you feel, don't you?
• 30:43
  Speaker 3: They burn their taste buds completely out and they can't taste anything.
• 30:47
  Speaker 3: And when they hit that high proof they actually taste.
• 30:50
  Speaker 3: And so you know I respect somebody who can get flavors from 80 proof bourbon and you know I just mean you grew up in the 80s and whatever 80 proof bourbon was considered a high proof.
• 31:07
  Speaker 1: You know you talk to.
• 31:08
  Speaker 3: I talked to Fred Nell and you talked to Jimmy Russell and you hear what Elmer T Lee said.
• 31:14
  Speaker 3: They didn't expect anybody to drink it barrel proof.
• 31:18
  Speaker 3: They said you get it, proof it down yourself and drink it, which you think is the best way.
• 31:25
  Speaker 3: They did not ever foresee this part of what's happening in the whiskey industry.
• 31:31
  Speaker 5: That's like if we pool a single barrel, whatever we're sitting there the stuff that gets blended always goes down to 92.
• 31:37
  Speaker 5: That's kind of our standard of proof.
• 31:39
  Speaker 5: We're determining whether or not to leave it a barrel proof or proof it down.
• 31:44
  Speaker 5: Most of the time it's a barrel proof, but I feel like our opinion here at Liberty Pool is that at the higher proofs those like predominant two to three flavors are strong and I won't say overwhelming very well-meaning in a very good way, and then as you proof it down, you get more flavors but you also start to water down some of those top three flavors.
• 32:07
  Speaker 3: So it just, it's a balance and a really good and the fact that he's saying that you should make you like really proud because there's a balance as a distiller and look, palettes are everything you can produce the best distillate ever and be perfect.
• 32:24
  Speaker 3: If you don't understand the market and you don't understand the different sects of whiskey drinkers, you have to decide where you're going.
• 32:33
  Speaker 3: I mean, I'm just going to tell you Rebel 100 is a great whiskey.
• 32:37
  Speaker 3: If you're going to be at a concert and you want to get bombed, it's got a one singular flavor, it's got enough proof and it's a party whiskey.
• 32:47
  Speaker 3: There's all different types.
• 32:49
  Speaker 3: But if you don't understand that as a distiller, then it's hard to run a distillery.
• 32:54
  Speaker 3: But also, all the great distillers know as they come down it'll hit a sweet spot and they'll know when it goes to the next level.
• 33:03
  Speaker 3: It went away.
• 33:04
  Speaker 3: That's where it should go and that's when you get all that complexity.
• 33:10
  Speaker 3: Water, I mean every single distillery tour you go on.
• 33:14
  Speaker 3: Get the little dropper.
• 33:15
  Speaker 3: They say, drop it and see how much it opens it up.
• 33:18
  Speaker 3: But I think Vince the general public.
• 33:22
  Speaker 3: That's a real thing, right.
• 33:27
  Speaker 7: And I think that's the beauty of our entry proof 107 or 108.
• 33:33
  Speaker 7: Even when we produce our core SKUs 92 proof we're not adding an incredible amount of water.
• 33:40
  Speaker 7: If we went in at 125 and tried to get that down to 92 proof, we would have to add so much water that we're really reducing the impact of it.
• 33:50
  Speaker 3: Then the water has to be at a level I mean just don't that much water that can affect the taste that you set.
• 33:58
  Speaker 7: So we're not diluting a great deal, Our entry proof and our climate.
• 34:05
  Speaker 7: We're never going to hit those hazmat levels.
• 34:07
  Speaker 7: We're never going to bottle a 135 proof whiskey.
• 34:11
  Speaker 7: It's just not going to happen with our entry proof.
• 34:14
  Speaker 3: You just nailed it.
• 34:15
  Speaker 6: Look at him, so wait, wait, wait so he's going.
• 34:17
  Speaker 2: I'm going to take it off at 120.
• 34:18
  Speaker 2: I'm going to take it off at 160.
• 34:19
  Speaker 2: I'm going to put it in at 125.
• 34:27
  Speaker 3: I'm going to put it on the top shelf and let's see.
• 34:29
  Speaker 5: Okay, maybe I've had a couple of sneaky high-five barrels in this fight, but probably don't want a 135.
• 34:34
  Speaker 5: I'd have had a group of that I mean hazmat is 140.
• 34:39
  Speaker 3: So you know, that's the.
• 34:40
  Speaker 3: There's your challenge for the next 20 years 140, one of that.
• 34:44
  Speaker 5: But you know what it's funny you talk about you talk about consumers, though.
• 34:49
  Speaker 7: I mean we see it.
• 34:50
  Speaker 7: I mean you know they're across the spectrum.
• 34:53
  Speaker 7: You know people that think 92 is too high and that's our lowest proof.
• 34:57
  Speaker 7: So you know to have the single barrels.
• 35:00
  Speaker 3: But 92 is too high.
• 35:01
  Speaker 3: Your lowest price.
• 35:02
  Speaker 3: That's the general drinking public that thinks 90.
• 35:07
  Speaker 3: I mean so you've got these great people up here who are like sitting there at all those barrels, but they're like 5% of the market, which 5% of the market for you guys is a huge part of the market.
• 35:19
  Speaker 3: But what I really love, which you guys are talking about, and I can't wait until we're finished and Alan here makes me a cocktail, because cocktails, bourbon cocktails that to me they've been dragging behind, but they're now right, starting the last year or two, they're starting to get their due, where they're just going straight forward into the mass market and you guys have to see that here because people are excited about the bourbon cocktail.
• 35:50
  Speaker 3: So you talk about your bourbon cocktail.
• 35:53
  Speaker 3: She's the best, I think she's the best.
• 35:56
  Speaker 6: I think she's the best.
• 35:57
  Speaker 6: I think she's the best.
• 35:57
  Speaker 5: I think she's the best I think she's the best.
• 36:00
  Speaker 4: I think when you are a whiskey distiller, I thought it would be easy.
• 36:04
  Speaker 4: I would just call bartenders and I would ask them for recipes and come to find out that whiskey was really not people do not drink it in cocktails.
• 36:15
  Speaker 4: That a bartender knows everything about tequila and rum cocktails and vodka cocktails, but when you say so, what's a bourbon cocktail?
• 36:25
  Speaker 4: They go.
• 36:26
  Speaker 4: Well, manhattan's are great.
• 36:28
  Speaker 4: Okay, I know that.
• 36:31
  Speaker 3: So, so so it was old fashioned Manhattan's, and then it was what the hell?
• 36:35
  Speaker 4: Right, I have to say I had the privilege of meeting David Wunderich, who has I've read his book about the history of whiskey cocktails and all cocktails, and when I met with him he said the one thing that you need to do as a whiskey cocktail crafter is you have to remember that the whiskey has the characteristics that vodka will never have, that rum will never have.
• 37:01
  Speaker 4: So you just respond to whatever it is in the whiskey and add something that augments the flavor of that whiskey.
• 37:08
  Speaker 4: For me it's been seasonal, so I know that apple cider is available in the fall.
• 37:14
  Speaker 4: So we try to do something with apple cider in the fall and I've seen it happen over the last eight years that we've been trying to develop cocktails.
• 37:23
  Speaker 4: I've seen bartenders begin to come on board with this too.
• 37:27
  Speaker 4: You see it with, especially with our corn whiskey.
• 37:29
  Speaker 4: Corn whiskey is beginning to replace rum, and I love rum in a good rum cocktail.
• 37:35
  Speaker 4: But I find that you take that rum cocktail and you modify it with corn whiskey and there's a little bit more characteristic in it, so you can make a mojito.
• 37:47
  Speaker 4: We do well, we, we have the art.
• 37:51
  Speaker 4: One of our famous cocktails is the Mingorita.
• 37:54
  Speaker 4: We do a Mingorita, that is, an rob will pull the right right off the still and Our rye coming off.
• 38:04
  Speaker 4: The still tastes a lot like silver tequila, white tequila, close enough, there's, there's great.
• 38:09
  Speaker 4: So we're able to take that and mix that with a lime.
• 38:13
  Speaker 4: It would be a full flavor.
• 38:17
  Speaker 3: I'm on.
• 38:18
  Speaker 3: Yeah, you mean the verb, it I mean.
• 38:20
  Speaker 3: Whether it's corn whiskey or not, it's still bourbon, right?
• 38:27
  Speaker 4: So I think what you have to do yeah, yeah, I think I think what we've done here.
• 38:33
  Speaker 4: I mean, I thank you, boys, for your compliments, but I think what we've done here is just try to make it so that the whiskey tastes good.
• 38:41
  Speaker 4: So on a Monday morning, it is very common for me to come into work knowing that I'm preparing.
• 38:46
  Speaker 4: We switch out four seasonal cocktails every month and it's very common for me to come in here and Try a new cocktail and have the boys taste it.
• 38:55
  Speaker 4: Are you getting the whiskey?
• 38:56
  Speaker 4: How is it coming forward?
• 38:58
  Speaker 4: And I always believe that when a customer says to me I can't get this cocktail anywhere else, it means that they have learned to appreciate our whiskey so so what I see coming what I and this is, it's the used barrel, it's so.
• 39:20
  Speaker 3: So you just poured me some corn whiskey.
• 39:22
  Speaker 3: It's what?
• 39:23
  Speaker 3: What's the hundred percent?
• 39:25
  Speaker 3: Or is it 99?
• 39:26
  Speaker 3: 90, 10, 90, 10 with barley, not barley, right, and that helps with the fermentation there's that, I get that so I've had mellow corn.
• 39:38
  Speaker 3: I've had mellow corn.
• 39:39
  Speaker 3: This isn't in the.
• 39:40
  Speaker 3: This is not mellow corn, mellow corn.
• 39:44
  Speaker 3: You can taste the living shit out of the mouth now.
• 39:47
  Speaker 7: How long is this?
• 39:48
  Speaker 3: How long is your corn whiskey been?
• 39:51
  Speaker 7: That's between three and four years.
• 39:52
  Speaker 7: Use bear, use bear.
• 39:56
  Speaker 3: So there's an aspect, so.
• 39:57
  Speaker 3: So a cool thing.
• 39:59
  Speaker 3: I don't know if you guys know Turner Waffin out of Louisville, but he is the nephew of Charles Waffin of Waffin and he didn't want to do Whiskey.
• 40:09
  Speaker 3: So he's gonna be on our podcast on Tuesday and he basically decided he's been buying Rum for square rum and Barbados aids with rum and then putting it in high-end whiskey barrels but he doesn't.
• 40:23
  Speaker 3: It's like you know how when you put a whiskey in a finishing barrel and you want to still have the whiskey, you just want to finish it and you can't go too long.
• 40:33
  Speaker 3: Well, he's taking those rum barrels and going too long in the whiskey barrels, so the whiskey takes over the rum Aspect.
• 40:41
  Speaker 3: Yeah, but he's got them in pappy barrels.
• 40:43
  Speaker 3: Weller Whitford double-o and it's it's like, for instance, rum.
• 40:49
  Speaker 3: I love rum.
• 40:50
  Speaker 3: Before I was into whiskey I always say I would have been a great pirate because I can drink a whole bottle of Bacardi Lyman rum in the night and the next morning I never have a problem.
• 41:03
  Speaker 3: Whiskey's not the same.
• 41:04
  Speaker 3: If you go too much on one way or another, the next day is I've learned now really good whiskey, like what you're doing, aged and everything you know you.
• 41:13
  Speaker 3: That's a different story, but but that's what he does and this, this right here, is on the level of what he's doing.
• 41:21
  Speaker 3: Because as far as corn whiskey, I'm not.
• 41:23
  Speaker 3: I don't taste the yellow corn taste to it, I taste a little bit Right, but it's the vermin aspect of the corn that you're picking.
• 41:34
  Speaker 7: So you made a comment earlier about flavoring grains and you know that's 90, that's 90 percent bloody butcher corn.
• 41:42
  Speaker 7: That's the other thing I don't think we've really talked about.
• 41:44
  Speaker 7: You grow it, we know, you know, but we get it from a Pennsylvania farm.
• 41:48
  Speaker 7: Yeah, nevada does that's his name.
• 41:51
  Speaker 4: Yeah, literally first name is Nevada Nevada.
• 41:53
  Speaker 7: Nevada, me sees Pennsylvania.
• 42:01
  Speaker 3: Everybody's going to go to Nevada.
• 42:02
  Speaker 3: Wait, we can go down the street.
• 42:12
  Speaker 4: My head's been when they come, like wait and they drop in here and they unload and then they sleep here on the couch.
• 42:24
  Speaker 3: They want to taste what you're doing.
• 42:26
  Speaker 2: I.
• 42:29
  Speaker 7: Bloody butcher corn.
• 42:30
  Speaker 7: If you've never had bourbon or whiskey made from bloody butcher, it's a heritage grain, it's.
• 42:35
  Speaker 7: It is very flavorful with it.
• 42:37
  Speaker 7: It's earthy.
• 42:38
  Speaker 3: It's what you don't know what you're doing.
• 42:39
  Speaker 3: You can make it taste like shit.
• 42:41
  Speaker 3: Absolutely, that's.
• 42:42
  Speaker 3: It's a.
• 42:42
  Speaker 3: It is a Balance that you have to know, because I had bloody butcher corn from other distilleries and not been a fan.
• 42:52
  Speaker 4: Thank you.
• 42:53
  Speaker 7: Alan said a similar thing.
• 42:55
  Speaker 7: No, it's hard.
• 42:56
  Speaker 7: I'm not never, ever named the distillery.
• 42:59
  Speaker 3: I'm not me and it's just like it's just so when Alan was talking, like you said yeah, I knew when I came here I would love your stuff and I do so keep talking.
• 43:09
  Speaker 7: No, but just, you know, I mean our weeded bourbon, right, weed is typically referred to as the flavoring grain, right, because it's corn that you know.
• 43:18
  Speaker 7: Number two, den corn, you know, has no flavor, right.
• 43:22
  Speaker 7: So so rye or wheat in a bourbon 10.
• 43:25
  Speaker 7: They're called the flavoring grain, right.
• 43:28
  Speaker 7: We think our bloody butchers are.
• 43:30
  Speaker 7: We think right, you know the wheat and the rye.
• 43:32
  Speaker 7: Or you know the wheat and the rye Junks their additives there.
• 43:36
  Speaker 7: I like to think about wheat of the wheat is more of a palette.
• 43:40
  Speaker 7: The wheat grain right softens that bourbon up a little bit, but I think always our bourbons and our corn whiskies, the bloody butchers, the star of the show, and that's what we want.
• 43:53
  Speaker 1: Drops and we want to push those flavors through into the distillate oh I just got the.
• 44:00
  Speaker 3: I got the finish, it was there and it was gone.
• 44:04
  Speaker 2: It's fruity.
• 44:05
  Speaker 3: Yeah, yeah, it's fruit yeah okay, we are intrigued.
• 44:08
  Speaker 5: We are intrigued.
• 44:09
  Speaker 5: What?
• 44:13
  Speaker 3: as as, just like you guys understand, it's like scotch and Irish whiskey.
• 44:18
  Speaker 3: They've been doing this for you could.
• 44:21
  Speaker 3: You could take scotch back to like you can take 900 years, but let's just say 800 to be when it was consistent throughout and we're only talking a couple to three, to 250, 300 for for whiskey but when you're talking, about bourbon when it was actually defined was probably right before or after prohibition, because you, there was so much whiskey even though the barrel, so it had to be new oak barrels.
• 44:49
  Speaker 3: Yeah, that was 1964, that it had to be new.
• 44:53
  Speaker 3: Before that you could use a used oak barrel that had pickles in it and then you char it and then it would be fine and that would be bourbon.
• 45:01
  Speaker 3: It was coming out of bourbon, kentucky that it went down to bourbon Street.
• 45:05
  Speaker 3: There's a whole meant there's so many different things but at the same time the new.
• 45:09
  Speaker 3: When they they.
• 45:11
  Speaker 3: I mean you have to give that Congress credit Because we live in Canton Ohio.
• 45:16
  Speaker 3: Congress would have said vacuums being made by Hoover had to be made in Canton Ohio.
• 45:24
  Speaker 3: There'd still be a Hoover vacuum company there.
• 45:27
  Speaker 3: The fact that they said bourbon had to be made in the USA they saved the industry, otherwise we'd be drinking Chinese bourbon right now.
• 45:36
  Speaker 4: It's just that simple.
• 45:38
  Speaker 3: I didn't say it.
• 45:39
  Speaker 4: No, I mean shit, but you know what I mean.
• 45:42
  Speaker 3: But people would drink it.
• 45:44
  Speaker 3: I mean, all I got to say is Barton's goes to Costco.
• 45:48
  Speaker 3: I mean that.
• 45:49
  Speaker 3: That in itself, you know.
• 45:50
  Speaker 3: Then half the people are like well, that's 1792.
• 45:54
  Speaker 3: I'm like, why would they?
• 45:55
  Speaker 3: Why would they sell it for $18 when they're selling it for $36 on the shelf?
• 45:59
  Speaker 3: Why would they take a hit like that?
• 46:01
  Speaker 3: They wouldn't.
• 46:02
  Speaker 3: They had other distillate and they said but at the same time, that's not what bourbon drinkers, I mean your history of Pennsylvania and what you have here.
• 46:11
  Speaker 3: I love history.
• 46:14
  Speaker 3: When I sit down on my back porch and I have a fire, I don't want to drink a Costco bourbon because I got a deal.
• 46:20
  Speaker 3: I'm willing to pay a little bit because you guys have taken the time and effort to put so much into this.
• 46:29
  Speaker 3: Your souls are in it.
• 46:30
  Speaker 3: I mean, I'm an artist.
• 46:31
  Speaker 3: I understand when I do a painting, well, distilling similar to doing art, because there's so much in it.
• 46:37
  Speaker 3: And you guys know when it's not, we trust you.
• 46:41
  Speaker 3: When it's when you do something and it didn't go right, that you're gonna do what you need to do to make it so that it's good.
• 46:48
  Speaker 3: I mean, but not every single barrel is good.
• 46:51
  Speaker 3: I mean, I know that.
• 46:52
  Speaker 3: You know we've we've got a distillery in, I'm not gonna say in Ohio.
• 46:56
  Speaker 3: That wasn't producing very good stuff, but they were really good at marketing and then they got a really good team and then all of a sudden their stuff got really good same distillate, good team, good people and then they got rid of the team and sold and it's just back to being okay.
• 47:13
  Speaker 3: So you guys, you know and I'm so happy that you guys have them.
• 47:22
  Speaker 3: Yeah so, so he's married.
• 47:24
  Speaker 3: You got kids.
• 47:35
  Speaker 5: Ballot.
• 47:39
  Speaker 8: Oh, so what do you guys have?
• 47:41
  Speaker 8: So what come up in the future?
• 47:47
  Speaker 6: In terms of whiskey.
• 47:48
  Speaker 6: In terms of whiskey.
• 47:50
  Speaker 3: I mean, I think, I think everything.
• 47:53
  Speaker 7: I.
• 47:59
  Speaker 5: Think that it.
• 48:00
  Speaker 5: Yeah the big thing for us is Fantastic whiskey.
• 48:24
  Speaker 1: And.
• 48:24
  Speaker 5: Me time.
• 48:24
  Speaker 5: Keep rolling the single-bill train because we have so much fun.
• 48:27
  Speaker 1: We'll probably never stop that.
• 48:28
  Speaker 5: But we'll probably never stop that well that okay.
• 48:31
  Speaker 3: So your guys brains that I'm gonna disagree.
• 48:36
  Speaker 3: I love the fact that you want to be in Pennsylvania, but, yeah, this doesn't belong, just Okay.
• 48:44
  Speaker 3: So the first place I'll introduce you to the right people the next-door neighbor.
• 48:51
  Speaker 3: I'll first the fourth largest, because they do a good job, and I mean they.
• 48:58
  Speaker 3: I know people in the OHLQ and they so they did some.
• 49:03
  Speaker 3: They switched From being something negative to being a positive.
• 49:09
  Speaker 3: They've done a really no gym and I know Antimix and good things, and they've done things because they love bourbon and the first thing I'll do is they did a rabbit hole pick and then the team that went down picks great barrels, but they didn't realize what the price would be for K Phil Single-bear and I really want to taste it.
• 49:42
  Speaker 3: I know it's good.
• 49:43
  Speaker 3: But at $159 when I get, when I love, the K Phil at 69 or 71 or whatever.
• 49:50
  Speaker 3: Just like you do realize, it's not that much better.
• 49:57
  Speaker 7: So so we just poured for you our string rye, straight rye.
• 50:03
  Speaker 7: We're gonna call this one.
• 50:09
  Speaker 7: You know we name all of our single barrels, so we name all.
• 50:11
  Speaker 7: So we're gonna call this one.
• 50:13
  Speaker 7: The grapes are gonna call it because, because we think there's a real we think there's a kind of flavor note.
• 50:20
  Speaker 3: Because I really do think that's no take it.
• 50:24
  Speaker 8: I Really do think what the what so?
• 50:28
  Speaker 3: sometimes your palate picks now the corn on that last.
• 50:33
  Speaker 8: Snuff sip, I got that corn.
• 50:39
  Speaker 3: Where's I just needed butter yeah, on that last one so before drinking it I was getting subtleties, but then I got that.
• 50:46
  Speaker 3: Finish like it just I.
• 50:47
  Speaker 3: So do you guys find sometimes when you're sipping whiskey, it's one thing, but if you take a full Swallow, it's another thing.
• 50:58
  Speaker 3: If you do the Kentucky chew, it's another thing.
• 51:01
  Speaker 3: I mean so how do you guys judge it when you're like getting something ready to to bottle?
• 51:08
  Speaker 5: I Think by my favorite rock by the masses.
• 51:15
  Speaker 3: We vote yeah we've all of you yeah.
• 51:29
  Speaker 2: Herbola counts twice.
• 51:30
  Speaker 4: I've also learned to be honest with you that I cannot even make a facial expression.
• 51:36
  Speaker 4: If that was freak out, mom, what are you doing?
• 51:40
  Speaker 4: I can tell by the way you're looking at this that you're not happy with it.
• 51:44
  Speaker 4: So I have to say that you have to be very stoic the whole time you're tasting whiskey here.
• 51:48
  Speaker 4: But I do think it's fair we talked about this in the barrel house that what I think is amazing is that every individual human being has what they like and what they can taste, and the huffs have developed a flavor.
• 52:01
  Speaker 4: Rob will say mom's gonna like this barrel or she's not gonna like this barrel, dad's gonna like this barrel or he's not gonna like this barrel.
• 52:07
  Speaker 4: And it really.
• 52:09
  Speaker 4: It really assures the customer that when you're buying Liberty pole, you're getting these very unique flavors.
• 52:16
  Speaker 4: That's Liberty pole from bottle one to bottle.
• 52:19
  Speaker 4: Ten to four years from now, my basic Pita bourbon at 92 proof is going to taste the same across the board because we've learned each other's flavors when we find this individual barrel that we really, truly enjoy.
• 52:33
  Speaker 4: I think the customers have come to trust us that it is something that all four of us have agreed on.
• 52:39
  Speaker 4: That we think is absolutely amazing.
• 52:42
  Speaker 4: So I think we have to trust not only us, but we have to believe that the consumers are way more educated than they've ever been before and we know what they're drinking and we appreciate that, because they appreciate our art.
• 52:57
  Speaker 3: All people know what they like Exactly.
• 52:59
  Speaker 3: So you guys started eight years ago.
• 53:02
  Speaker 3: Right, I didn't get why you started yet.
• 53:06
  Speaker 3: I mean, we could cover that just to finish up.
• 53:08
  Speaker 3: But let's just talk about eight years ago.
• 53:11
  Speaker 3: That was not.
• 53:14
  Speaker 3: You understood that.
• 53:17
  Speaker 3: You probably were at a level of where you wanted to be consistent, and what she just described is how the whiskey palette has evolved and the industry has evolved.
• 53:29
  Speaker 3: Now I wanted to ask you also do you finish whiskey in barrels?
• 53:36
  Speaker 3: Yes, okay, so that's one thing, whereas eight years ago you finished whiskey in a barrel and they tell you to shove it up your ass.
• 53:44
  Speaker 3: That's not bourbon, right?
• 53:45
  Speaker 3: I mean, I even know four years.
• 53:49
  Speaker 3: We're in our fifth season.
• 53:50
  Speaker 3: Four years ago I tasted a finished bourbon and I had like hundreds of people telling me that finished bourbon isn't bourbon.
• 53:58
  Speaker 3: And what the hell are you doing Now?
• 54:01
  Speaker 3: Finished bourbon is sought after and everything.
• 54:04
  Speaker 3: But also, eight years ago, consistency.
• 54:09
  Speaker 3: I come from the advertising industry and there's a certain thing where you would retouch an airbrush on photos.
• 54:16
  Speaker 3: That was a hard thing to do, to make these special effects, and you try and do it the best you could.
• 54:23
  Speaker 3: Then, when the computer came in, all of a sudden you could do it and once you got done doing it, they didn't want to do it anymore.
• 54:30
  Speaker 3: But, like you said, talk about how, where you started and what you're thinking to where you are now.
• 54:36
  Speaker 7: So consistency has always been a goal of ours.
• 54:39
  Speaker 7: The worst thing for a small distillery is somebody comes in and they buy batch two of your bourbon and they love it and they come back six months later.
• 54:49
  Speaker 7: They come back.
• 54:50
  Speaker 7: We're batched six and it's completely different and they hate it.
• 54:56
  Speaker 7: We've always tried what we call a house flavor profile and we know what that is.
• 55:01
  Speaker 7: But as a small distiller we're blending three, four, maybe five barrels Small blends, so it's harder to achieve than consistency with that small number of barrels.
• 55:17
  Speaker 7: So we've realized that and our goal is it may not taste exactly like the prior batch, but as long as it's a little bit better.
• 55:26
  Speaker 7: But on profile, right on profile.
• 55:28
  Speaker 3: And better and better and better.
• 55:29
  Speaker 3: As you get more aged stuff, it does get better.
• 55:33
  Speaker 5: The great form of consistency we've been able to achieve is consistent and prudent.
• 55:37
  Speaker 2: Yes, that's correct.
• 55:38
  Speaker 3: That's what happens.
• 55:39
  Speaker 5: That's what happens.
• 55:40
  Speaker 5: That's what happens.
• 55:41
  Speaker 3: But there's always someone right.
• 55:42
  Speaker 3: I mean, there's just no way that you're getting better, and that guy's like that's not what I tasted last time.
• 55:50
  Speaker 5: That will also have more oak.
• 55:51
  Speaker 5: That was a completely different size.
• 55:55
  Speaker 8: So he tasted like eight different things so far today, some total, and you can, if you can, if you really take it a short amount of time, you can taste, that consistent flavor profile.
• 56:13
  Speaker 5: There's definitely a house profile that is formed.
• 56:15
  Speaker 5: Yes, there is a house, even in the higher rise of folks even in
• 56:18
  Speaker 8: the smoky peated burden you can still taste that and it is very much a really hot still completely profile.
• 56:26
  Speaker 8: It is there, so you've successfully done this, so this is like.
• 56:31
  Speaker 3: this is minty.
• 56:35
  Speaker 8: Yes, it's a flavor profile.
• 56:37
  Speaker 8: That Flavor profile, that I think you can't succeed.
• 56:42
  Speaker 4: Consumers are way too smart.
• 56:44
  Speaker 8: Well, why?
• 56:44
  Speaker 8: I mean I've been like well, those couldn't be more different than if they came from the opposite sides of the globe, but you guys aren't trying to you don't want to be Kentucky bourbon.
• 57:00
  Speaker 3: It's like that's not what you're looking for.
• 57:01
  Speaker 3: I mean, I respect the shit out of Kentucky bourbon.
• 57:04
  Speaker 2: It's good.
• 57:05
  Speaker 6: But that's not what this is.
• 57:06
  Speaker 6: This is about you guys having this is what the whiskey drinker.
• 57:11
  Speaker 3: But you know, in the end if you want the ultimate goal of whiskey, you got good taste, good flavor.
• 57:17
  Speaker 3: But everybody's looking for, you know, feeling good, it all it does that.
• 57:23
  Speaker 3: I can tell you, I'm feeling good right now.
• 57:25
  Speaker 2: Thank you, you're on the switch, thank you.
• 57:32
  Speaker 4: Very healthy for you.
• 57:35
  Speaker 7: I think that house profile you know and I think a lot of the you know the distilleries that I respect also have it.
• 57:43
  Speaker 7: I mean, off the top of my head balconies Texas whiskey.
• 57:47
  Speaker 1: I love balconies.
• 57:48
  Speaker 7: I love their single malls, I love their Texas bourbon, but I think every balcony's not tried.
• 57:54
  Speaker 7: I could almost tell you, blind, that that's a balcony, if I didn't know.
• 57:58
  Speaker 7: If there's something about their whiskey, and I think we have a similar, similar it's fun to be able to pick out difference.
• 58:07
  Speaker 3: as you keep going into this to pick out difference, you know flavor profile when I was doing my bourbon stewardship at Whiskey University in Lexington and Moonshine and sorry, they did a block and I instantly knew it was Old Forrestar.
• 58:30
  Speaker 3: And I actually got in trouble for blurting out that it was Old Forrestar.
• 58:34
  Speaker 3: That's 100.
• 58:36
  Speaker 3: That's bourbon one, that's 1910 and that's 1920.
• 58:40
  Speaker 3: And there she's like, did I ask you?
• 58:43
  Speaker 3: To say something, and it was you know what I mean.
• 58:47
  Speaker 1: So yeah, I got mad.
• 58:48
  Speaker 3: So yeah that's the kind of thing that I love the fact that you can start to pick out flavor profiles.
• 58:53
  Speaker 3: But once again, that just shows why you guys are doing some really good things at Whiskey.
• 59:01
  Speaker 4: And it's really fun from my standpoint to have someone come in and go.
• 59:04
  Speaker 4: This was our favorite single barrel.
• 59:06
  Speaker 4: But really I like this year of the 92, or not 92, but I mean, you know what I mean.
• 59:11
  Speaker 4: Like, we like this particular peter bourbon and it's really fun to hear the consumer love us and love certain years.
• 59:21
  Speaker 4: Well, it's fun.
• 59:23
  Speaker 3: Yeah, but to seem to have favorites, there's no doubt.
• 59:26
  Speaker 3: I mean, it's the same thing.
• 59:27
  Speaker 3: Is it any different than Scotch or wine?
• 59:33
  Speaker 6: I mean there's great years for wine.
• 59:36
  Speaker 3: And people don't understand.
• 59:37
  Speaker 3: There's great years for corn.
• 59:38
  Speaker 3: There's some years the corn doesn't do as well, the crop is not as, and people don't just quite understand, you guys, what you're distilling.
• 59:48
  Speaker 3: They all think you're trying to distill out that, but that's vodka, that's the rum aspect.
• 59:54
  Speaker 3: You're eliminating the flavor.
• 59:57
  Speaker 3: Whiskey is all about.
• 59:59
  Speaker 3: As Alan Bishop says, respect the grain.
• 1:00:02
  Speaker 3: And then you guys, the balance is to keep that grain flavor but also put the barrel flavor in, opposed to what Kentucky loves to do is just bring that barrel flavor in.
• 1:00:15
  Speaker 3: And there's reasons why Because you know it's column stilled and there's a lot of stuff that they got to get out.
• 1:00:22
  Speaker 3: And that sweet spot, once they get that stuff out, it just gets better and better as you go further.
• 1:00:29
  Speaker 8: So alright, and I'm a single barrel lover.
• 1:00:31
  Speaker 8: Oh, that's it.
• 1:00:32
  Speaker 8: That's all I wanted to ask you.
• 1:00:36
  Speaker 4: I am with you, I do.
• 1:00:37
  Speaker 4: I'm like that's give me a variety and all that, and all my best friends sitting around drinking that special barrel.
• 1:00:43
  Speaker 4: I'll never have it again and we try not to get too gimmicky with naming single barrels.
• 1:00:49
  Speaker 5: We don't want to drive that we don't want to beat that horse to death, but at the same time people really appreciate the insider.
• 1:00:55
  Speaker 5: Hey, we've had our eye on this barrel for two and a half years and this has been our predominant thoughts on it, and we kind of want to guide you along the same journey that we've had with that particular single barrel, With that particular single barrel With the single barrels.
• 1:01:09
  Speaker 3: I mean as an artist, okay, and as a podcaster.
• 1:01:12
  Speaker 3: When I do something where I start editing video and putting video, by the time I'm finished I feel like I'm old.
• 1:01:22
  Speaker 3: It's old Like it might take three, four months to put it out, and you know the festival or where you're at.
• 1:01:29
  Speaker 3: You were there three, four months ago and you put it out and it's like old is hell to you.
• 1:01:34
  Speaker 3: You know what.
• 1:01:34
  Speaker 1: I mean.
• 1:01:35
  Speaker 5: But the people watching it.
• 1:01:37
  Speaker 5: It's brand new.
• 1:01:38
  Speaker 5: Maybe ours are rushed a little too much.
• 1:01:40
  Speaker 3: We're like we're like eight-eight, so it's not.
• 1:01:42
  Speaker 3: Oh my gosh.
• 1:01:44
  Speaker 2: So it never gets old where you got it, it's very possible.
• 1:01:46
  Speaker 4: It's getting old, but he's right.
• 1:01:49
  Speaker 4: He's right again.
• 1:01:51
  Speaker 5: Well, most definitely, though, and particularly, we have one, though.
• 1:01:53
  Speaker 5: We did a single barrel we named PCAMSI, like three years ago, and it has been an absolute cult favorite, and this is probably the first time that I'll say this out loud is amongst the staff here.
• 1:02:08
  Speaker 5: It is far from one of our favorites.
• 1:02:10
  Speaker 5: I just love it.
• 1:02:11
  Speaker 5: If you can, if you could please find another?
• 1:02:16
  Speaker 4: we have no, we have no.
• 1:02:17
  Speaker 4: So we were moving from the old place to the new place and I opened a bottle of mesquite rye that we had thinking I just had six bottles of that and I found three bottles of that PCAMPI and people are clamoring I think we're going to donate it to charity.
• 1:02:32
  Speaker 4: They are clamoring to get their hands on this one barrel that tasted like a pie and everyone wants to know what flavor did you put in it?
• 1:02:40
  Speaker 4: Small barrel, it was a small barrel.
• 1:02:42
  Speaker 4: It just, it was just the wood.
• 1:02:46
  Speaker 7: All right, he's pouring one more.
• 1:02:48
  Speaker 7: I got one more clean glass here, and this is actually my favorite whiskey.
• 1:02:54
  Speaker 3: That's really dark compared to the nice you've been, I think.
• 1:02:56
  Speaker 7: I'm the only one in the family that would classify this as their favorite.
• 1:03:01
  Speaker 7: It's a mesquite rye.
• 1:03:05
  Speaker 4: I'll be interested in hearing your flavor, how you like it, and this is part of our ethos right Experimentation.
• 1:03:13
  Speaker 7: So we like smoke, we like pee.
• 1:03:16
  Speaker 7: We got our hands on some we got smoked malt.
• 1:03:22
  Speaker 2: And yeah, it's optional stuff.
• 1:03:25
  Speaker 5: And we actually have it here.
• 1:03:26
  Speaker 5: I might go.
• 1:03:26
  Speaker 5: There's some spice on that, there's some dough.
• 1:03:32
  Speaker 3: I feel like I'm smoking on a barbecue.
• 1:03:37
  Speaker 2: There's even a there's even a cajun.
• 1:03:41
  Speaker 7: This is the only time we've released it we had one release.
• 1:03:44
  Speaker 7: We have more in barrels over there, but we put it out, but it has my favorite
• 1:03:49
  Speaker 4: long finish.
• 1:03:50
  Speaker 7: We put it out in March, right when people were starting to think about outdoor barbecues.
• 1:03:56
  Speaker 7: And it's just a really, it's just a right right.
• 1:04:03
  Speaker 2: So now I know why you like balconies.
• 1:04:05
  Speaker 3: Yeah, exactly, that's a.
• 1:04:07
  Speaker 3: That's a Texas Freakin.
• 1:04:10
  Speaker 2: Bourbon.
• 1:04:10
  Speaker 2: Right there, yeah, smoky.
• 1:04:15
  Speaker 4: Yeah, there's a long finish, Got any bottles of that left.
• 1:04:17
  Speaker 3: We don't, but it's coming out?
• 1:04:19
  Speaker 4: When's it coming out again?
• 1:04:21
  Speaker 4: When it comes out again?
• 1:04:23
  Speaker 3: It's coming up, because this is when I'm smoking a brisket.
• 1:04:26
  Speaker 3: I want to drink that.
• 1:04:28
  Speaker 7: Tiny.
• 1:04:28
  Speaker 7: It's one of those barrels that's on the fifth floor.
• 1:04:31
  Speaker 3: There's a lot of aging shit going on there.
• 1:04:34
  Speaker 8: And you've got, you've got paprika, I haven't said paprika I haven't said paprika.
• 1:04:40
  Speaker 3: Oh, my God, you should call this.
• 1:04:42
  Speaker 3: It's a bourbon, right?
• 1:04:45
  Speaker 7: No, it's a ride, it's a ride.
• 1:04:47
  Speaker 3: You should call this the ride, the ride.
• 1:04:52
  Speaker 2: No, no, no, no, no, no, you got it.
• 1:04:54
  Speaker 3: You got to include the meat smoker.
• 1:04:56
  Speaker 3: Just call it meat smoker ride, meat smoker ride, because that is exactly what I want to taste when I'm, because I run my smoker is is I use.
• 1:05:07
  Speaker 3: I got to watch it the whole time.
• 1:05:09
  Speaker 3: I don't use pellets you have an offset, I've got a a Smokey Joe, it's a, it's just, it's whatever and it's great.
• 1:05:16
  Speaker 3: I set up and set it up, but you got to watch it, you got to add one time and I love the smoke it's like writing a skill mode.
• 1:05:23
  Speaker 8: Yeah, so you can't splash away from it.
• 1:05:25
  Speaker 3: That's why I don't like pellet smokers, because it's not like running it still.
• 1:05:28
  Speaker 3: You, just like you, can just do it and it adds the pellets and it keeps the play.
• 1:05:31
  Speaker 3: I do like to watch, because that day that I've spent that five, six hours out there I'm doing yard work, I'm doing other things, watching the grandkids the whole time you're just getting this smoke flavor, and then in the end the reward is great.
• 1:05:49
  Speaker 3: And you know what If?
• 1:05:50
  Speaker 8: you don't like it, I'm fine.
• 1:05:52
  Speaker 3: This is the best.
• 1:05:53
  Speaker 7: I wanted you to try that.
• 1:05:54
  Speaker 7: It's tin foil.
• 1:05:59
  Speaker 3: I checked it at four and a half hours right, it was coming up to five.
• 1:06:02
  Speaker 2: I checked it.
• 1:06:05
  Speaker 3: And then at five hours it was completely gone.
• 1:06:08
  Speaker 3: Like it started on fire in the tin foil.
• 1:06:10
  Speaker 3: There was no fire, it just started because it was called a drunken brisket which had I had poured beer in.
• 1:06:19
  Speaker 3: So the alcohol eventually, between four, four and a half hours and five hours, started on fire.
• 1:06:25
  Speaker 3: It was really good for about this much.
• 1:06:28
  Speaker 3: Every I peeled off all of it and there was enough for one like her to have a serving and me to have a serving.
• 1:06:34
  Speaker 8: It was delicious.
• 1:06:36
  Speaker 5: We can turn this into a barbecue party.
• 1:06:39
  Speaker 7: Do you guys?
• 1:06:39
  Speaker 4: smoke meat.
• 1:06:40
  Speaker 4: Yeah, we do, they're huge.
• 1:06:42
  Speaker 3: So same thing Freddie and Fred.
• 1:06:44
  Speaker 3: I'll go over there and Freddie loves this.
• 1:06:47
  Speaker 3: One time we were doing a podcast with Sandy and he's smoking sausages.
• 1:06:51
  Speaker 3: They bring them in and put them in the oven the last little part and the whole place smelled so good I was dying yeah.
• 1:06:58
  Speaker 4: You know, I think I think what we're leaving out here is she is getting long now.
• 1:07:05
  Speaker 4: We're leaving out.
• 1:07:06
  Speaker 4: Here is Jim smoking meat on the smoker and I grab a glass of Chardonnay and I walk out onto the deck and I go what are you smoking, jim?
• 1:07:16
  Speaker 4: This is this in that glass.
• 1:07:19
  Speaker 4: It starts out here.
• 1:07:20
  Speaker 4: When you smell it, you get those grapey notes at the beginning that we have with our rye.
• 1:07:23
  Speaker 4: That's so beautiful.
• 1:07:25
  Speaker 4: And you get this grapey note and then you taste it and it's like you're standing there next to Jim smoking meat and tasting it and the wine and the smoke and the meat, yes, yes, thank you.
• 1:07:39
  Speaker 4: And then, as you say, and then, as you say, you finish it with this gorgeous piece of meat, with this gorgeous taste.
• 1:07:46
  Speaker 4: That is all in this glass.
• 1:07:48
  Speaker 4: It is all in that glass at moment.
• 1:07:50
  Speaker 3: No, it should come.
• 1:07:50
  Speaker 3: Oh, I mean seriously, I named it meat smoke or rock.
• 1:07:54
  Speaker 3: I'm with you, cheers.
• 1:07:56
  Speaker 4: You're glee, my taste.
• 1:07:57
  Speaker 4: You could be a cousin.
• 1:07:59
  Speaker 4: You might be, because we're semi-close and where we live From Ohio we're from.
• 1:08:05
  Speaker 3: Ohio.
• 1:08:05
  Speaker 4: We're close.
• 1:08:06
  Speaker 3: Must be, Kelly, we must be cousins.
• 1:08:08
  Speaker 3: We're originally from Ohio.
• 1:08:10
  Speaker 4: Marion.
• 1:08:11
  Speaker 3: Marion.
• 1:08:11
  Speaker 4: Okay.
• 1:08:12
  Speaker 4: His mom was born and raised in Kansas.
• 1:08:14
  Speaker 4: Yeah, so I have to say, you know, when they say Ohio is the fourth largest bourbon buying state, I have to say, well, of course, what did you expect?
• 1:08:26
  Speaker 3: We know, we know that triangle between Cincinnati, dayton and Columbus.
• 1:08:36
  Speaker 3: So I mean Canton, ohlq is now concentrating on Cleveland.
• 1:08:43
  Speaker 3: Cleveland is not a big bourbon-joking area.
• 1:08:46
  Speaker 3: Canton is where it kind of starts.
• 1:08:49
  Speaker 3: But I can walk around Canton all day long.
• 1:08:51
  Speaker 3: Nobody knows who the hell I am.
• 1:08:53
  Speaker 3: I go to Springfield or or or Columbus, and they know me, that's how big bourbon is in most.
• 1:09:01
  Speaker 3: And then, and then you got Cincinnati, which is basically Remus' town, I mean they got.
• 1:09:07
  Speaker 3: Then you go to Costa Covington and God, covington is fantastic If you guys get a chance to get down to Covington.
• 1:09:15
  Speaker 3: Brad Bonds does revival and all he does all day long is dusties.
• 1:09:20
  Speaker 3: He goes around and picks up all the dusties and his place Every.
• 1:09:24
  Speaker 3: I couldn't believe it.
• 1:09:25
  Speaker 3: I walked in.
• 1:09:26
  Speaker 3: He knew who he were.
• 1:09:27
  Speaker 3: It's like he's got 50,000 people on people following him on Facebook and all he did is just start pouring me.
• 1:09:34
  Speaker 3: You know 1940s, stitzelweller um, old Turkey, before it was old Turkey, and I'm like, well, how much he's like no dude, you're here.
• 1:09:43
  Speaker 3: I mean, that's what bourbon's about, right?
• 1:09:46
  Speaker 3: People come and chase your bourbon and just love.
• 1:09:56
  Speaker 7: I totally agree.
• 1:09:56
  Speaker 7: Well, thank you yeah.
• 1:09:58
  Speaker 4: Don't be strangers.
• 1:09:59
  Speaker 4: Two hours, Two hours oh yeah, we won't.
• 1:10:05
  Speaker 3: I hear about a good release coming down and we'll save some for you.
• 1:10:10
  Speaker 4: That's great.
• 1:10:12
  Speaker 3: All right, everybody.
• 1:10:13
  Speaker 3: Thanks for watching on Facebook, and we're the scotchy bourbon boys wwwscotchybourbonboyscom.
• 1:10:21
  Speaker 3: Come down and check out Mingle Creek Distillery Liberty.
• 1:10:28
  Speaker 3: Spirit Liberty Pole Spirit fantastic whiskey, that rise bourbon, peter bourbon, bourbons everything we've tasted has been spectacular.
• 1:10:40
  Speaker 3: And then make sure that you follow us on Instagram, youtube and Twitter, or X, x, x, x, and then also all the major podcast formats, youtube also.
• 1:10:56
  Speaker 3: And remember, good bourbon equals good times, good friends.
• 1:11:01
  Speaker 3: I think that restarted some good friendship here, and it was all around bourbon and bourbon balls.
• 1:11:08
  Speaker 4: I was going to say pass the bourbon ball.
• 1:11:10
  Speaker 3: Yeah, yeah, there's there, there, there, and then make sure that you live your life dangerously.
• 1:11:16
  Speaker 3: Little Steve-O is going to take us out.
• 1:11:33
  Speaker 6: Oh, show me the way to the next whiskey bar.
• 1:11:38
  Speaker 6: Oh, don't ask why.
• 1:11:41
  Speaker 6: Oh, don't ask why, oh, don't ask why, oh, don't ask why.
• 1:11:54
  Speaker 6: For if we don't find the next whiskey bar, I'll tell you we must die.
• 1:12:02
  Speaker 6: I'll tell you we must die.
• 1:12:05
  Speaker 6: I'll tell you, I'll tell you, I'll tell you we must die.
• 1:12:10
  Speaker 6: So how do you?
• 1:12:12
  Speaker 4: feel about a sample of all the four cocktails.
• 1:12:14
  Speaker 4: Just a sample, you can try all four.
• 1:12:16
  Speaker 8: One more for it.
• 1:12:17
  Speaker 8: One more for it.