Latest / The Scotchy Bourbon Boys / From Farm to Glass: The Journey of Iron Fish and Mad Angler Whiskeys With Distillery Team Jeff, Isaac and Kyle

Transcript

From Farm to Glass: The Journey of Iron Fish and Mad Angler Whiskeys With Distillery Team Jeff, Isaac and Kyle · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:04
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loop.
• 1:14
  Speaker 1: You won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their hot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottom A day at Whiskey Thief, with their friendly staff and ownership will ensure you many good times with good friends and family.
• 1:42
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:06
  Speaker 3: This should be six times the charm.
• 2:08
  Speaker 3: I've had it where the thing yeah, it was.
• 2:14
  Speaker 2: Should we restart it?
• 2:16
  Speaker 3: No, we're not going to restart now.
• 2:17
  Speaker 3: Ah, calm down, look at that, just so you know.
• 2:22
  Speaker 3: On the audio, audio, they didn't hear any of that.
• 2:24
  Speaker 3: So, uh, we'll put it down.
• 2:28
  Speaker 3: That is, that is crazy.
• 2:30
  Speaker 3: Anyways, perfect, um, okay.
• 2:33
  Speaker 3: So, uh, just quick say wwwscotchiebourbonboyscom for all things scotchie bourbon boys.
• 2:38
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• 2:43
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• 2:52
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• 2:59
  Speaker 3: All right, I could do that pretty quick.
• 3:00
  Speaker 3: That's, that's getting better and better, but it took me a long time for that to happen, all right.
• 3:06
  Speaker 3: So, jeff, we're here, just give us a little bit.
• 3:12
  Speaker 3: I mean, the distillery is beautiful, okay, so we're in Thompsonville and it's kind of cool because you take back roads to get here and then you take a dirt road to get here and you're right on a farm.
• 3:25
  Speaker 3: Craft distilleries like to be on farms because there's a lot of stuff.
• 3:28
  Speaker 3: I've been to many.
• 3:29
  Speaker 3: But what's really kind of cool is this working farm, is you guys have, as you've gone along, have worked all the stuff.
• 3:37
  Speaker 3: When you're coming in you have signs that this is turning into this many barrels of whiskey and this many.
• 3:49
  Speaker 2: So talk about how you guys started out.
• 3:50
  Speaker 2: Yeah, so we're on, uh.
• 3:50
  Speaker 2: So, first off, we're a nine-year-old distillery which, you know, in distillery in terms is, you know, pretty, pretty infantile, you know, uh, but we're making, making a lot of good whiskey out here, uh, down this dirt road in the middle of northern mich here, but I think you know the biggest thing you know, making whiskey out here.
• 4:09
  Speaker 3: I'm not killing it, no, we're just, that's it.
• 4:11
  Speaker 3: We're just talking.
• 4:13
  Speaker 2: Yeah, so you know.
• 4:16
  Speaker 2: You know, nine years out here on this farm, you know we grow our hazelnut rye.
• 4:20
  Speaker 2: So we have a little over 80 acres that we grow.
• 4:23
  Speaker 2: We just harvested a little over 100,000 pounds of hazelnut rye.
• 4:27
  Speaker 2: We're really excited about that.
• 4:28
  Speaker 2: That goes into our whiskey.
• 4:30
  Speaker 2: We also buy local uh, corn wheat, uh, baltic barley as well.
• 4:34
  Speaker 2: Um, this year we do about 600 barrels of whiskey, you know.
• 4:37
  Speaker 2: So we're not huge but we're.
• 4:39
  Speaker 2: We're a good, good supplier up here in northern michigan, just here making great whiskey.
• 4:45
  Speaker 3: Yeah, and when you're up here, your stuff is on the shelf, distributed all through this area.
• 4:50
  Speaker 3: There's no doubt about it, and you know you've got the Iron Fish brand but then you also have the Mad Angler brand and if anybody goes to the website, when I went back, we did the manifesto, we did that, put that up, and your marketing team does a really good job on your videos, especially the Mad Angler Talk about how you guys went from Iron Fish to the Mad Angler.
• 5:22
  Speaker 2: Yeah.
• 5:22
  Speaker 2: So it's super important as a young distillery to have that cash flow revenue coming in.
• 5:27
  Speaker 2: So we made a company choice to not bring out our whiskey before it was actually ready.
• 5:34
  Speaker 2: But of course we didn't have money coming in.
• 5:36
  Speaker 2: So to do that, we sourced some whiskey from MGP, as a lot of people do.
• 5:40
  Speaker 2: We sourced some whiskey from MGP, as a lot of people do.
• 5:42
  Speaker 2: We brought in some really great high rye bourbon and some 95% rye, 5% multibarley rye.
• 5:48
  Speaker 2: But we also didn't just want to slap our label on MGP products.
• 5:54
  Speaker 2: So we started a barrel finishing program which really kind of set the tone for who we're going to be as a distiller at blending as well.
• 6:00
  Speaker 2: So we did that to kind of keep the whiskey flowing, keep things unique and start different blending projects and bring in some money while our whiskey that we were making ourselves had time to really age to maturity where we were happy about pushing out instead of having to push it out to just make a couple bucks.
• 6:17
  Speaker 2: So that was a really great choice by our ownership group and we definitely were happy that they made that choice.
• 6:23
  Speaker 2: Um and it let us uh, create the ironfish brand but also start creating our mad angler brands, where mad anglers are premium line and whiskey 100, our juice, our product out there, um, and you know we're still, like I said, we're pretty young still.
• 6:37
  Speaker 2: So you know we're still kind of growing into that bad anger.
• 6:40
  Speaker 2: You know we released, uh, you know we're still kind of growing into that Mad Angler.
• 6:43
  Speaker 2: You know we released, you know, maybe just under 500 cases this year total of Mad Angler bourbon, rye and a weeded whiskey as well.
• 6:48
  Speaker 2: So as years goes by, those numbers will go up and we're really excited about that.
• 6:53
  Speaker 2: But we're also blending some really exciting things, like the Mad Festival you were just talking about.
• 6:56
  Speaker 2: You know, because we have a good stack now and now you know we're not just making a bourbon and a rye and weeded whiskey, we're making really unique blends that Isaac talked about a little bit here.
• 7:06
  Speaker 2: That, you know, is just really kind of, you know, putting on your fish on a map and you know we're able to use really good products that we want to have out and not just have to choose.
• 7:16
  Speaker 2: Oh, it has to have a lot of admission and it's really kind of really exciting for us to be able to put it out there and kind of get people to take a sit there and say wow, ironfish is doing some really fun stuff.
• 7:29
  Speaker 3: Yeah, Isaac, so as a blender pick an Ironfish thing that you think basic.
• 7:38
  Speaker 3: That's over there that you think portrays the brand.
• 7:42
  Speaker 2: And now that you've been putting that out there, Stand by Harry, raise the flag, me, me, me, mine.
• 7:54
  Speaker 5: Are your fish or mad angler?
• 7:58
  Speaker 3: You can give it up for either one.
• 8:01
  Speaker 2: Start with mad angler.
• 8:02
  Speaker 2: We'll talk about the other stuff later.
• 8:03
  Speaker 2: I think the Mad Angler sets the tone for the stuff later.
• 8:07
  Speaker 3: I mean, the coolest thing is, the Mad Angler is based off of an author that writes and fishes up here in northern Michigan and loves the area, obviously, and then he's creative and this is something that you guys came up with.
• 9:11
  Speaker 3: Now, which one did you pick?
• 9:14
  Speaker 5: The Matt Angler Rye Whiskey.
• 9:15
  Speaker 5: This is a 95% rye whiskey aged six years and, yeah, I think it's one of our standouts.
• 9:22
  Speaker 3: So this is the rye right off.
• 9:23
  Speaker 3: This is what you've grown and this is your version of 95 bob, yeah, exactly, that's mine, okay.
• 9:38
  Speaker 3: And then on roxy's gold white she's not a huge she, she's she doesn't I mean, we're not going to be throwing.
• 9:46
  Speaker 3: We're not spitting in, we're not throwing on the floor, so this is the rye that'll convert her hey, no, I, I love rye and it's a six year.
• 9:57
  Speaker 3: You said six years.
• 10:02
  Speaker 3: So when I first started out, there's some ryes that I really disliked.
• 10:06
  Speaker 3: Um, bullet, um, I really had.
• 10:10
  Speaker 3: Now I'm not saying they're bad rimes okay, it's called pads, right, but they were almost.
• 10:16
  Speaker 3: They always tasted rancid to me.
• 10:18
  Speaker 3: One of the other ones was uh, heaven's door.
• 10:20
  Speaker 3: There was an actual thing now, when we were doing it, my, the partner that I had at the time, he, he loved it.
• 10:26
  Speaker 3: So that's one thing we always say it's a whiskey for you.
• 10:32
  Speaker 3: But, that kind of set me off that I didn't like rye for a while or whatever, but I think I've tasted about 12 to 15 in a row now between Mictors and Whiskey Thief.
• 10:47
  Speaker 4: And now that I'm like.
• 10:48
  Speaker 3: I guess I do like rye, rye, rye, but I think there has to be enough of the barrel influence on it.
• 10:54
  Speaker 3: Early on you get a.
• 10:55
  Speaker 3: I'm not.
• 10:56
  Speaker 3: I like spearmint chocolate.
• 10:58
  Speaker 3: You know that, that those.
• 11:00
  Speaker 2: But if it's a lot of dill or whatever, that's just the part you don't get that in, that Not in the nose there's a touch of spearmint in there.
• 11:08
  Speaker 1: but yeah, Just a touch.
• 11:09
  Speaker 1: Yeah, Caramel and spiky.
• 11:12
  Speaker 3: No, almost refreshing.
• 11:13
  Speaker 3: It's like a spearmint there's mainly.
• 11:17
  Speaker 3: And I've talked to many people and it's funny because when the barrels are aging as you get closer and you're tasting them more, they'll be like one month we'll taste it and it'll have that dill kind of whatever flavor, and then the next month it'll be chocolatey, yeah, but then if you go again and you come back, it might have.
• 11:36
  Speaker 3: It's just, you know, it's like you got to kind of get it and then go for it, right, did you find that great?
• 11:42
  Speaker 5: yeah, yeah, I mean going through and tasting a lot of it is like deciding when to pull the plug, almost, but also not sure if you should pull the plug at that exact time.
• 11:50
  Speaker 5: You know, sometimes you taste something you're like man, this is really really good.
• 11:53
  Speaker 5: But I give it a couple more months.
• 11:55
  Speaker 5: Will it get that extra umph to it?
• 11:57
  Speaker 5: You know, and sometimes that can be hard because when it is tasting that good, especially if it was tasting bad before, you're kind of like I really don't want to overdo this, yeah.
• 12:06
  Speaker 3: Yeah.
• 12:06
  Speaker 5: I got it.
• 12:07
  Speaker 3: Yeah.
• 12:11
  Speaker 2: And then if you do, overdo it.
• 12:13
  Speaker 3: You use that barrel to blend it with something else.
• 12:14
  Speaker 3: No, you guys talk a little bit about your barrels.
• 12:18
  Speaker 3: You purchase your barrels from a specific place.
• 12:23
  Speaker 2: That yeah, let Kyle talk about the barrels.
• 12:25
  Speaker 2: We've got a couple sources.
• 12:26
  Speaker 4: Yeah.
• 12:27
  Speaker 4: So first I'd like to highlight Crow's Nest barrels, which are made by one guy, joe Smith, in Grand Rapids, and from now until the end of the year he'll bring us about 37 barrels a month.
• 12:37
  Speaker 4: Normally it's 15.
• 12:39
  Speaker 4: And so he literally he pressure tests them the day before, delivers them to us and we immediately fill them.
• 12:45
  Speaker 4: But we do have Sigin Moreau barrels from napa, uh, california.
• 12:50
  Speaker 4: They're all uh kind of wine style but with a bourbon spec, and they really dive into the science of the flavor profile of each stave.
• 12:59
  Speaker 4: Um, so they, you know, you really know what you're gonna get out of those barrels when you buy them.
• 13:03
  Speaker 4: It's a little bit less of a crapshoot.
• 13:05
  Speaker 4: You pay for it, um, and we're starting to find especially the r.
• 13:10
  Speaker 4: You know, maybe the sweet spot is that six, seven, year and that's what we thought last year and we've released our sixth year.
• 13:17
  Speaker 4: We're super happy with it, and now we're tasting some younger rye out of those barrels and we're like oh man, it's actually really good.
• 13:22
  Speaker 3: It even took that three years so there's a lot of science in those barrels, but again, it's all about how the whiskey evolves and when you're tasting it.
• 13:33
  Speaker 3: And the really cool one that's out right now that you're sold out of, I know, is the Manifesto, which that's just an American.
• 13:40
  Speaker 3: Based off of how you blended it, it's an American whiskey, right?
• 13:44
  Speaker 3: Yeah, yeah, I mean that is a whiskey.
• 13:46
  Speaker 3: I mean it's crazy.
• 13:57
  Speaker 4: I love it Bring.
• 13:58
  Speaker 4: Yeah, so this was a box.
• 14:02
  Speaker 4: You mentioned the author of the night angler, Michael belt.
• 14:05
  Speaker 4: We released this two pack kind of in honor of him.
• 14:09
  Speaker 4: Just show it up here.
• 14:11
  Speaker 4: So there's actually two whiskeys that go with it the Dead man and the Mad Angler Manifesto.
• 14:17
  Speaker 4: It's yeah, Michael.
• 14:19
  Speaker 3: Delp right.
• 14:20
  Speaker 2: Yeah, Michael Delp's local.
• 14:21
  Speaker 3: Yeah, and just you know you can tell and you really get a good feel for I mean honestly the whole program that you're doing and now he'll come in and just he gets you, have him taste the whiskeys and stuff like that, I mean while you're working on it oh yeah, he just pops in, right.
• 14:41
  Speaker 2: Yeah, yeah, he's a good guy but like when we do like our whiskey club release, like he'll come and do like a poetry reading and like he's he's involved.
• 14:48
  Speaker 2: He do a poetry reading, he's involved.
• 14:50
  Speaker 2: It's a funny story, Richard, one of our owners tells, when he went to go to Michael Delp's and said, hey, will you let us do this?
• 14:58
  Speaker 2: Michael Delp's like what are you doing?
• 15:01
  Speaker 2: You want to use my stuff for whiskey?
• 15:03
  Speaker 2: Richard's like yeah, that's what we're asking.
• 15:05
  Speaker 2: He's like yeah, sure, I don't care.
• 15:06
  Speaker 2: Richard.
• 15:06
  Speaker 5: And.
• 15:06
  Speaker 2: Rich is like, yeah, that's what we're asking.
• 15:07
  Speaker 2: He's like, yeah, sure I'll care.
• 15:08
  Speaker 2: Rich is nervous like trying to ask him, but will he let us use the pride?
• 15:11
  Speaker 2: He's like, yeah, don't worry about it.
• 15:16
  Speaker 3: Yeah, but I mean whiskey is just as much about fishing as fishing is about.
• 15:18
  Speaker 3: I mean they go hand in hand.
• 15:19
  Speaker 3: I don't say that you should be drinking the whiskey while you're fishing and maybe have a taste or two, but you know afterwards, I mean there's no doubt, uh, fishermen, uh, it's been a part of the up North area.
• 15:34
  Speaker 3: Whether you're Wisconsin, michigan, you know Minnesota, that it's just whiskey is part of the culture up here.
• 15:41
  Speaker 3: I mean, especially in the winter time.
• 15:43
  Speaker 3: I mean whether you know you finish up a nice day of snowmobiling and that'll warm you up quick.
• 15:50
  Speaker 2: Oh yeah, I mean anything outdoors really.
• 15:52
  Speaker 2: I mean, honestly, fishing is kind of you know what we do.
• 15:54
  Speaker 2: We're on the betsy river, which is a great uh trout fishing stream.
• 15:57
  Speaker 2: Uh, obviously, ironfish, uh, you know the name comes from the steelhead trout uh that are in the betsy river and really all over this area.
• 16:03
  Speaker 2: Uh, that's kind of you know where ironfish kind of came from and you were talking about earlier.
• 16:08
  Speaker 2: You know, uh, one of our mottos is, you know, returning spirit to the origin.
• 16:12
  Speaker 2: You know, just like the sea life trout, you know they, they come up the rivers, you know they spawn, then they go out to lake michigan and live their life and come back to lay their eggs and you know, kind of, do you know, come back to where they're from.
• 16:21
  Speaker 2: They come back to the same river they were born on.
• 16:24
  Speaker 2: You know, like, you know whiskey distilleries, you know we're starting on small farms.
• 16:28
  Speaker 2: You know they had to.
• 16:28
  Speaker 2: You know, keep the, keep the grain going there.
• 16:30
  Speaker 2: You need to sustain the family, um, you know.
• 16:32
  Speaker 2: So bringing spirit back to the farm is kind of what we're doing too, which is pretty cool.
• 16:36
  Speaker 2: So it's all kind of interconnected.
• 16:37
  Speaker 2: It's what makes it tonight.
• 16:39
  Speaker 3: Oh, it's a great story yeah and um, that you know.
• 16:42
  Speaker 3: I always find, you know, branding is so important to whiskey.
• 16:46
  Speaker 3: Uh, you can make some of the best whiskey there ever was, but if you don't brand it and get it and then know how to distribute it, it all has to work as a team and it's just, you know, no matter what.
• 16:57
  Speaker 3: Okay, that's a spandau, I tried to get rid of it, what's that?
• 17:07
  Speaker 3: That's your speaker?
• 17:08
  Speaker 3: Well, no, leave the speaker.
• 17:10
  Speaker 3: It's fine, it's going to hang up.
• 17:11
  Speaker 3: Anyways, we'll.
• 17:12
  Speaker 3: Slow background music Don't turn it off, turn it down, because we need it for the end.
• 17:17
  Speaker 3: There we go.
• 17:20
  Speaker 1: Anyways, see, that's the kind of stuff I'm just going to.
• 17:25
  Speaker 3: I can't get to those so it makes it real and human.
• 17:28
  Speaker 4: So On the farm.
• 17:33
  Speaker 3: This type of stuff happens, trust me, it's normal, for nobody expects the highest quality, although knobs here is going to become my, my YouTube video editor and start taking over some of the stuff that I'm doing.
• 17:47
  Speaker 3: Plus, plus the addition.
• 17:49
  Speaker 3: We've gotten large enough where it's like with the two times a week and throwing in podcasts.
• 17:57
  Speaker 3: It's like between 10 and 15,000 people a week.
• 18:01
  Speaker 3: It's kind of working out.
• 18:02
  Speaker 3: What are we going to taste next?
• 18:08
  Speaker 3: Who's going to be in charge of that one?
• 18:09
  Speaker 4: I think that's all Isaac.
• 18:13
  Speaker 3: You're taking us on the river, yeah.
• 18:16
  Speaker 2: Take us down the stream.
• 18:18
  Speaker 5: Yes, we have to.
• 18:22
  Speaker 3: The man Angler's Manifesto, which is the brand, and he wrote a manifesto.
• 18:28
  Speaker 2: Yeah, so he's got several books, and Manifesto is one of the poems that he wrote that's touched all of us near and dear.
• 18:36
  Speaker 5: All right.
• 18:36
  Speaker 5: So we kind of talked about the Hazlet rye that we just harvested.
• 18:39
  Speaker 5: This is named Hazlet Harvest kind of in honor of that.
• 18:42
  Speaker 5: So this one's a little bit different.
• 18:45
  Speaker 5: You just tried the Matt Angler rye, which is 100% our own juice, and we kind of talked about how we always waited for our own juice to come out and how we were using, you know, source product and finishing casks to kind of propel ourselves forward.
• 18:56
  Speaker 5: This is kind of the next step and, you know, trying to become more and more you know, michigan, authentic ironfish, authentic our own stuff.
• 19:02
  Speaker 5: So this is a blend of using our own juice and also using some of that source product as well.
• 19:08
  Speaker 4: Put together, Okay, let's see, let's do it.
• 19:10
  Speaker 4: So we haven't been able to produce excuse me, harvest enough barrels to have our rye year round yet, and so what we really wanted to do is create a product that could be kind of our house rye when that wasn't available, and so that's what this is, and we have not yet released it.
• 19:29
  Speaker 2: So, outside of some of the production and our bar staff.
• 19:32
  Speaker 4: You guys are the first to try excellent thank you, I appreciate the honor I almost bumped it.
• 19:42
  Speaker 3: It's.
• 19:42
  Speaker 3: It's still counting, yeah.
• 19:57
  Speaker 2: That's picked up some caramel.
• 19:58
  Speaker 2: You can see the nose from the variety we just had, but it's a different type of sweetness in the back.
• 20:11
  Speaker 3: Nice Can't say.
• 20:12
  Speaker 3: I don't like that.
• 20:12
  Speaker 3: What is the flavor on the vacuum?
• 20:17
  Speaker 3: What is that?
• 20:17
  Speaker 3: Right there, near the finish, but not quite.
• 20:19
  Speaker 3: It's minty.
• 20:24
  Speaker 4: I get like a little bit of honey sweetness.
• 20:28
  Speaker 2: A sweet mint a toasted honey definitely a sweet honey.
• 20:34
  Speaker 3: I'll go with toasted honey.
• 20:36
  Speaker 1: I'm finished this is where the tasting notes really go off the chart.
• 20:41
  Speaker 3: Honey nut Cheerios.
• 20:45
  Speaker 2: I got honey grams one day.
• 20:46
  Speaker 4: Like hard that was.
• 20:47
  Speaker 4: The only thing I could taste was honey grams.
• 20:49
  Speaker 2: And what did you eat for the next three days?
• 20:50
  Speaker 2: I went bottom up and then you realize these are God-owned On the podcast CT.
• 21:00
  Speaker 3: he actually pairs different bourbons with cereal.
• 21:06
  Speaker 1: They actually pour Taylor on honey grams, different bourbons with cereal where they actually pour Taylor on Honey Graham's or if he's got an already won Ambarana, which he put on top of Cinnamon Toast Crunch.
• 21:17
  Speaker 1: I mean, that's like in a bowl.
• 21:21
  Speaker 2: It's like no milk.
• 21:23
  Speaker 3: Whiskey with.
• 21:24
  Speaker 3: Some People do exactly that face that Jeff just made that cringe to watch them do it.
• 21:29
  Speaker 3: But there's been a couple well, they've done like uh, buffalo trace um with bourbon cream on top of health.
• 21:39
  Speaker 4: Chocolate.
• 21:39
  Speaker 4: That was actually good.
• 21:41
  Speaker 4: You know what I mean, but I don't know.
• 21:42
  Speaker 4: I used to that brewing beer.
• 21:43
  Speaker 4: I would pour stout over.
• 21:45
  Speaker 4: You know if you're're at.
• 21:47
  Speaker 3: All I'm going to say is at a distillery if you don't take the grain off of the fermentation and eat it as oatmeal, then you know that is the ultimate breakfast of distiller champions.
• 22:01
  Speaker 3: Yeah, I just I love that part.
• 22:05
  Speaker 3: I mean they just go in if it's they're like take a stout, it's like got a bowl.
• 22:09
  Speaker 3: It smells so good.
• 22:12
  Speaker 3: Yeah, so it's almost like spearmint tea.
• 22:17
  Speaker 3: Yeah, yeah, nice job.
• 22:18
  Speaker 2: That's a very nice product to be like you said, your signature blend for now to have your own.
• 22:24
  Speaker 4: Yeah, Isaac's doing an incredible job oh yeah, what is the proof?
• 22:32
  Speaker 3: 100.
• 22:32
  Speaker 3: Oh, 100.
• 22:33
  Speaker 3: No, on the Mad Angler, was that 94.
• 22:36
  Speaker 3: I've had a couple of those called Mayday Rye.
• 22:42
  Speaker 3: No, it doesn't taste good.
• 22:43
  Speaker 2: Drinks like it was made of fish, because that's spicy.
• 22:46
  Speaker 2: Yeah, there's an extent to that High proof is fun.
• 22:49
  Speaker 3: Well have you guys heard of the one you know.
• 22:51
  Speaker 3: It's the Rare Character, which is a brand, and now it's called this bottle.
• 22:55
  Speaker 3: That's just going crazy.
• 22:56
  Speaker 3: It's called Exceptional Character and it's like.
• 23:00
  Speaker 3: It's like 200 bucks a pour at any bar.
• 23:02
  Speaker 3: It's like an expensive bottle.
• 23:04
  Speaker 3: I first I got lucky and was able to taste it.
• 23:09
  Speaker 3: It's 161 proof and I was like.
• 23:14
  Speaker 3: I couldn't believe it.
• 23:16
  Speaker 3: I shredded very, very lightly on that one.
• 23:19
  Speaker 3: And it was actually fantastic.
• 23:21
  Speaker 3: Oh yeah, and you can't, but no, you're not drinking it, you're sipping, and I got probably about a half ounce four of it and it probably took me about 45 minutes.
• 23:35
  Speaker 3: Yeah, my liver was like, hey, knock that off.
• 23:42
  Speaker 4: Yeah, that is one thing I really respect about our ownership, especially David, who's kind of like the owner in charge of production, is that it's always what's best for the spirit.
• 23:52
  Speaker 4: It's never hey.
• 23:53
  Speaker 4: If we release this 20 proof points higher, it's going to sell faster.
• 23:57
  Speaker 4: It's hey.
• 23:58
  Speaker 4: Let's give isaac the ability to test the different proofs and really find where is the sweet spot for this product this one happened to be 100.
• 24:05
  Speaker 3: I've talked to a lot of blenders and distillers and honestly there is.
• 24:10
  Speaker 3: I mean, when Booker Noe and Jimmy Russell and when they were putting out a taste in barrel strength and they decided to put out barrel proof, they didn't want you to drink it, barrel proof.
• 24:25
  Speaker 3: They're like you, prove it down to what you like.
• 24:29
  Speaker 3: They're like they had no idea.
• 24:30
  Speaker 3: They're probably rolling in there Now Jim Russell's still here but they were not thinking that people were going to just start drinking barrel proof consistently.
• 24:39
  Speaker 3: I mean, there's some people that they just need the high proof, and I'm always of the.
• 24:44
  Speaker 3: There are some very eloquent people.
• 24:46
  Speaker 3: Whiskeys and bourbons at 80 proof you can get flavor.
• 24:49
  Speaker 3: It's a.
• 24:49
  Speaker 3: It's harder to do it.
• 24:50
  Speaker 3: I mean, if you're at 120 to get body, you have to actually produce a bad whiskey to not really get that.
• 24:58
  Speaker 3: You know what I mean.
• 24:58
  Speaker 3: It's, it's the body's just there.
• 25:00
  Speaker 3: But to do it at 84, 94, to get that bottom, that's a, that's a a skill and um, you know.
• 25:06
  Speaker 3: But I I talked to many of them, uh, and they say that there's a point as you come down where it's like it hits and then it's gone.
• 25:14
  Speaker 3: So you kind of know what proof that the whiskey itself will define as proof correct.
• 25:18
  Speaker 3: I mean, I understand 100 proof, because that's like marketing 100 proof that's bottled in bond, that's, that's where.
• 25:24
  Speaker 3: But that's not always a sweet spot of every whiskey, do you?
• 25:26
  Speaker 5: agree.
• 25:27
  Speaker 5: No, yeah, I mean really important to just try different ranges on everything you do.
• 25:31
  Speaker 5: Really, you know, like you said, like going from 130 proof sometimes all the way down to 80, adding all that water to something can just be way too much of a cut, even though it's going to get you a much larger volume it's you know, you're really diluting stuff out sometimes when you do that, but other times, if you take your time, make sure you're proofing it well.
• 25:49
  Speaker 5: You know, sometimes you can hit something like that.
• 25:50
  Speaker 5: That works well, you know.
• 25:51
  Speaker 5: And I mean like, with this we tried a lot originally, because we also have an 85 15 bourbon.
• 25:56
  Speaker 5: We were like, well, that's 88 proof.
• 25:57
  Speaker 5: So let's see what this tastes like an 88 proof and we kind of just all hated it, yeah, yeah we were like, okay, well, let's try it out no, I'm not doing 80, yeah.
• 26:08
  Speaker 5: So we were like, okay, well, let's just creep it up slowly, slowly, slowly.
• 26:11
  Speaker 5: And we tried it, you know, at 100, 105, 10, 15, and we really settled on the 100 range, just because that's what we all thought tasted best that's what we thought was what we should do on the other side we have a collaboration project coming out of the brewery where they used beer in our whiskey barrels and then gave the barrels back, and we put whiskey back in those beer barrels.
• 26:34
  Speaker 4: And there was a point where we were doing proof checks and we really found that the best proof of that spirit was down at 82.
• 26:42
  Speaker 4: And it was almost like, as we were tasting it, I didn't want to admit that the 82 wasn't that good.
• 26:48
  Speaker 4: But at that proof the beer essence you know kind of essence actually came through more, and so both the beer and the spirit complemented each other at that lower proof and you fully lost any beer flavors or essence at even 80, 40, and 60.
• 27:01
  Speaker 3: Well, that's sort of the skill of what you're doing, exactly what you know what I'm talking about and I always find the blender is always it's you're the guy that's making the decisions, but you're definitely obviously going off of a team and any distillery that you come, that's, that's a good distillery.
• 27:19
  Speaker 3: The team is something.
• 27:22
  Speaker 3: Now, if you're dealing with a place that does a lot of single barrels and that type thing, that's not always you might have a single person helping out with that.
• 27:28
  Speaker 3: But at the same time I I always find that the blenders that I've met that are very, very blenders make and break the whole distillery and honestly, people don't realize that even in your small batch, that's the blend.
• 27:47
  Speaker 3: People don't look at that as like a whiskey blend.
• 27:50
  Speaker 3: No, it's a blend of barrels to make up a batch that has to be marketable.
• 27:54
  Speaker 3: I mean, it's not a spreadsheet.
• 27:58
  Speaker 4: It's so much harder to do a small batch.
• 28:00
  Speaker 4: You're not relying on 20 different barrels to pull percentages from and most of our Matt Engler stuff is very small batch, so what Isaac's doing is unreal, I agree.
• 28:10
  Speaker 3: I think you guys, if anybody sees it on the shelf, yeah, check the matting or out, and the people, especially in Michigan, you guys are lucky because it's on the shelves and yeah, there's no doubt.
• 28:18
  Speaker 3: So what's next?
• 28:19
  Speaker 3: This is funny how you have to say it for the answer.
• 28:29
  Speaker 5: Yeah.
• 28:30
  Speaker 3: No.
• 28:33
  Speaker 1: Yeah, you should put that down now.
• 28:35
  Speaker 3: Yeah because, it's blocking all of our faces.
• 28:37
  Speaker 3: He's watching on the black line.
• 28:41
  Speaker 3: No, it's blocking yours, son.
• 28:42
  Speaker 3: You're the only reason why anybody's watching.
• 28:49
  Speaker 5: Yeah, right.
• 28:49
  Speaker 5: So why are we on here?
• 28:50
  Speaker 5: Now we're doing the Mad Angler bourbon, so we're going along with Mad Angler series and Mad Angler Ride.
• 28:54
  Speaker 5: We started off dry, now we're switching over to the bourbon 7% corn bourbon, 94 proof, also at the six-year mark.
• 29:02
  Speaker 3: And if you look at that bottle, Mad Angler bottle, it's got embossed fish, correct?
• 29:09
  Speaker 2: Yeah, this is a custom-molded brewing glass.
• 29:12
  Speaker 2: I just walked through it.
• 29:13
  Speaker 2: Yeah.
• 29:14
  Speaker 5: Don't kick my shit, though, sorry, that's weird.
• 29:18
  Speaker 3: Yes, I thought that was no Wait, wait, you should have just shown that that sounded like an iron fish.
• 29:24
  Speaker 2: Yeah, they jumped out of the water.
• 29:26
  Speaker 2: It's one milk's turn.
• 29:29
  Speaker 4: There we go.
• 29:31
  Speaker 2: I think I already have Facebook and YouTube for more or less.
• 29:34
  Speaker 3: They removed that rule too.
• 29:35
  Speaker 3: What rule?
• 29:36
  Speaker 3: The cursing rule on YouTube?
• 29:38
  Speaker 3: Oh, they did.
• 29:38
  Speaker 3: Yes, they did.
• 29:39
  Speaker 3: You can curse them for statements.
• 29:41
  Speaker 3: For statements.
• 29:42
  Speaker 3: Yes, they may have tried.
• 29:43
  Speaker 3: I'm not sure if it's officially in effect, but I know that at least the first 30 seconds.
• 29:49
  Speaker 4: Is that because children don't have a?
• 29:51
  Speaker 3: It's because we've been on for more than a half hour and my whole text would be what the shit?
• 29:59
  Speaker 3: That's what I say.
• 30:01
  Speaker 3: I'm like I'll be drinking something and come up, and it's just like we're past that eight minute mark anyways.
• 30:06
  Speaker 3: But honestly it's like yeah so I think this is the first time I've had the manningler bourbon.
• 30:22
  Speaker 3: I had manifesto, but the bourbon yeah, and it's a six-year-old, it's a six-year bourbon uh, it's a four-grain so we do have wheat, rye, corn barley here.
• 30:31
  Speaker 2: Switch that around.
• 30:31
  Speaker 2: This is like the Rocky River barn, or is it?
• 30:38
  Speaker 3: I thought it was the barn.
• 30:40
  Speaker 2: It's the barn.
• 30:42
  Speaker 3: It could be many things.
• 30:42
  Speaker 3: It could be anything.
• 30:44
  Speaker 4: It's whatever fits your palate.
• 30:45
  Speaker 4: Well, what it does throughout the night.
• 30:50
  Speaker 3: It changes Depending on how low the bourbon, which barrels is it going into?
• 31:05
  Speaker 4: So for the most part this is coming out of our icon barrels, but some of them are those crowows nest built in as well.
• 31:12
  Speaker 3: So this Mad Angler, what's the really cool thing is like when you're fishing right, it's like when you're fishing, you might be fishing for trout, but you catch a walleye, or you might be fishing, or you get really lucky and get a muskie, but I've seen all of it.
• 31:25
  Speaker 3: So it's the same thing with this.
• 31:26
  Speaker 3: When you're going in, you've got no rules about what you're going to do.
• 31:30
  Speaker 5: right, you're just kind of like the mad scientist on this yeah, I mean really, it's just about going in and finding quality.
• 31:36
  Speaker 5: You know, like, like you said, well, we're gonna pull up from the bottom of the river is whatever is in barrels, so we go through.
• 31:42
  Speaker 5: We have a big philosophy of tasting everything that comes out of a barrel before it goes into a bottle.
• 31:47
  Speaker 5: So when we're doing blends and try to figure that out, we have a team taste through everything.
• 31:51
  Speaker 5: Everyone gives their input and we really try to find out what's going to work together well, sort out the sinkers and put in the good ones.
• 31:58
  Speaker 4: Well, this year we did put there was one restraint that it had to be a six-year blend, so that did shrink down the amount of those Because she was from.
• 32:05
  Speaker 4: But how do?
• 32:05
  Speaker 3: you use Okay, but how do you use okay?
• 32:07
  Speaker 3: Obviously, people, when you're planning, six is the youngest, so what's the oldest that?
• 32:12
  Speaker 3: Do you have anything higher in those, or is it just all six?
• 32:15
  Speaker 3: So?
• 32:15
  Speaker 2: yeah, we're so young we don't really have a big stack of older barrels, I mean 10 years from now.
• 32:24
  Speaker 2: Yeah, maybe that is the case.
• 32:25
  Speaker 2: Maybe there's some eight or some six or whatever.
• 32:27
  Speaker 1: But yeah, we, just we kind of have we kind of know I understand that For six years at least, analysis.
• 32:29
  Speaker 2: I understand that we do have a lot of five, four-year, you know, next couple of years.
• 32:31
  Speaker 2: We have some, you know our ignition.
• 32:34
  Speaker 3: Also with source barrels.
• 32:36
  Speaker 3: One of the things that a lot of people do is they'll get a source barrel.
• 32:39
  Speaker 3: Either you rebarrel it or you like, keep going right, so then you can have.
• 32:43
  Speaker 3: You might get something else for five or four years and then all of a sudden, you, before you know it, it's mine yeah, we have some older source whiskey, but all of our maddening, that's all that.
• 32:52
  Speaker 3: No, yes, yes yeah, man, anger is all your and honestly this reminds me of, uh, something toasted toasting.
• 32:59
  Speaker 2: Yeah, there's a joke.
• 33:00
  Speaker 2: It has a nice toasted note look at that if you like toasting now, what's the proof on this?
• 33:04
  Speaker 3: because there's no way that this is 94.
• 33:06
  Speaker 3: Hey, see you.
• 33:10
  Speaker 2: Look at the legs on that yeah, I was gonna say it's gotta be 90 plus, because that really nice no, I, I was gonna, I was gonna think it knocked out that no, I love that bottle.
• 33:22
  Speaker 3: I think I've been here.
• 33:24
  Speaker 3: This is my fourth time.
• 33:25
  Speaker 3: Every single time I've gotten a burger, Go to jail.
• 33:28
  Speaker 3: I get a flight and I can try three others.
• 33:31
  Speaker 3: Take it with you.
• 33:33
  Speaker 2: Yeah, I drink all of that.
• 33:35
  Speaker 2: Hey, all right.
• 33:36
  Speaker 3: It's Friday, hey it's a Friday.
• 33:38
  Speaker 4: It's a vacation finally.
• 33:39
  Speaker 2: It's a vacation.
• 33:41
  Speaker 1: And we got this to actually record, and so I started recording.
• 33:44
  Speaker 3: That's enough to celebrate today.
• 33:46
  Speaker 3: It's funny because we're coming up and we're on vacation, but I do have your color.
• 33:50
  Speaker 3: This is a common stop for me, because whenever I come up to see you, I see my son, but he's got a two-year-old grandson, so that's what we're here for.
• 33:58
  Speaker 3: He's very cute, but I also recruited him.
• 34:01
  Speaker 2: He looks exactly like Seth, two years old.
• 34:05
  Speaker 2: No, like a clone, he's a clone.
• 34:08
  Speaker 3: Strong jeans.
• 34:10
  Speaker 2: You want to hear it all Curly hair the curliest he used to have a.
• 34:14
  Speaker 3: Yeah, yeah, we're done.
• 34:15
  Speaker 2: He's gone now.
• 34:16
  Speaker 3: Charlie just.
• 34:17
  Speaker 2: What the shit Do you want to?
• 34:19
  Speaker 3: remember what the shit yeah.
• 34:24
  Speaker 2: Wait, I can tell you all something that we really I mean maybe kind of gross, but also kind of funny.
• 34:28
  Speaker 2: So anyways you gotta that'd be really, I mean, maybe kind of gross, but I was kind of funny, so anyways when the island separated from the mainland and we finally like was the whole thing, I have it at home as a black thing it was like if you put all these girls down.
• 34:41
  Speaker 2: They went to there was.
• 34:42
  Speaker 3: There was a point where it was like early and I just let it go and then there was enough up there.
• 34:47
  Speaker 3: But it was like that and I was like, look, it's Jesus.
• 34:51
  Speaker 4: So why the Ziploc bag?
• 34:52
  Speaker 2: I just couldn't bear to read the gorgeous curls.
• 34:55
  Speaker 2: I mean, they were insane, are they on?
• 34:56
  Speaker 4: display or like in a drawer.
• 34:57
  Speaker 2: They're just in.
• 34:58
  Speaker 3: It's framed I have like a whole chest of high school jerseys.
• 35:01
  Speaker 3: Wait, you have like an urn, yeah, so everybody wants to see curls.
• 35:06
  Speaker 2: the t I don't want to, Don't move it.
• 35:08
  Speaker 3: There's a tiny that's it right there.
• 35:10
  Speaker 3: Yeah, that's it.
• 35:10
  Speaker 3: There you go.
• 35:11
  Speaker 3: That was the exact same thing.
• 35:12
  Speaker 3: Get it here.
• 35:13
  Speaker 3: You basically have it on display.
• 35:14
  Speaker 3: There's that picture of the shirtless picture you have the picture of Rob here.
• 35:17
  Speaker 3: This is what this right there, that picture, I can show you.
• 35:20
  Speaker 3: I don't want to, whatever that's me at 17.
• 35:35
  Speaker 5: Anyways my other old, old art career right, yes, yes, all right, so are we, we're just going right.
• 35:37
  Speaker 3: Yeah, absolutely, you got anything finished over there.
• 35:39
  Speaker 3: Oh yeah, because you know you guys are talking about that finishing thing and you guys have done.
• 35:43
  Speaker 3: Uh like, like I said, anybody who's coming in the area, if you're up here in in northern Michigan, up in Thompsonville, what is it?
• 35:51
  Speaker 3: Mackinac Island, it's by.
• 35:56
  Speaker 2: Traverse City and you're right on the lake.
• 35:58
  Speaker 3: It's right by the lake.
• 35:59
  Speaker 3: It's the best part of Michigan.
• 36:03
  Speaker 2: But if you're on a small little coastal town.
• 36:05
  Speaker 2: This is a day.
• 36:08
  Speaker 3: You visit come here restaurant.
• 36:11
  Speaker 3: They've got a bar.
• 36:12
  Speaker 3: There's activities going on all the time.
• 36:14
  Speaker 3: If there's something going on here, a lot, right then.
• 36:17
  Speaker 3: You got the whiskey, oh yeah, which we're going to talk about in a couple minutes, after we try this.
• 36:21
  Speaker 3: Right, yeah, are we opening this final?
• 36:23
  Speaker 5: yes, we are.
• 36:23
  Speaker 5: We got a fresh back.
• 36:25
  Speaker 5: This is, uh, from our finishing series.
• 36:27
  Speaker 5: It is a source whiskey finished in scotch earls, and it is at barrel strength too.
• 36:31
  Speaker 5: So fresh, correct barrel strength.
• 36:34
  Speaker 4: Yes, grab that off the back shelf.
• 36:35
  Speaker 4: You are the scotchy bourbon boys.
• 36:37
  Speaker 3: You gotta get some sort of scotchy reference.
• 36:40
  Speaker 3: No, no problem.
• 36:41
  Speaker 3: I always liked the.
• 36:43
  Speaker 3: I didn't like rising bourbons in scotch barrels because that, like you know, most scotches so scotch barrels, because that like you know, most, most scotches, so it's probably a bourbon barrel that they put scotch.
• 36:56
  Speaker 2: Yeah right, so we're talking.
• 36:58
  Speaker 3: We're talking bourbon and a double.
• 37:00
  Speaker 3: This is the triple use.
• 37:03
  Speaker 3: So you know what I mean and are you allowed to say what is that?
• 37:07
  Speaker 3: A non-disclosure aspect?
• 37:09
  Speaker 2: We're not, we're not supposed to, but it rhymes with a Google, Rhymes with a Google.
• 37:16
  Speaker 2: One thing I really like about this one is how, like isn't it interesting?
• 37:24
  Speaker 2: You don't expect the shitter Like you expect like the sash to be, you know, like smoky, being intense.
• 37:30
  Speaker 4: But it's like you know the smoke is just really great impressive.
• 37:33
  Speaker 2: Yeah, it's a little bit.
• 37:34
  Speaker 5: Yeah, it's very nice four years, four years yeah that's very unique I'm gonna tell you.
• 37:44
  Speaker 3: You know what you're doing yeah, don't don't do the dill stuff.
• 37:48
  Speaker 3: No, actually do the dill stuff.
• 37:51
  Speaker 3: People like that just don't let me.
• 37:52
  Speaker 3: Yeah, because there's some people that absolutely love that kind of rye.
• 37:55
  Speaker 3: It's not like bullet rye doesn't suck it's just the rye that we use.
• 37:59
  Speaker 2: Yeah, but it finishes.
• 38:00
  Speaker 2: This is a different level.
• 38:01
  Speaker 2: This is more of a.
• 38:02
  Speaker 2: This is more of a of our finishing series.
• 38:05
  Speaker 4: How did that end up?
• 38:06
  Speaker 2: because you were using it's a C, it's a tobacco.
• 38:08
  Speaker 2: This would be very good with a would you put any of the mad?
• 38:14
  Speaker 3: learn some scotch girls have we not yet?
• 38:17
  Speaker 4: not yet we haven't had enough to play with yeah, yeah, next week, yeah a lot of girls.
• 38:22
  Speaker 4: This is one of those.
• 38:25
  Speaker 4: You know a lot of people.
• 38:26
  Speaker 4: This was a single.
• 38:28
  Speaker 4: This is almost 120 proof 19, um, there is one of those a bottle left people.
• 38:30
  Speaker 2: This was a single barrel.
• 38:31
  Speaker 2: This is almost 120 proof 190.
• 38:33
  Speaker 3: There's a bottle left.
• 38:34
  Speaker 1: Martin, you would love this.
• 38:35
  Speaker 4: Is it for sale, still or no?
• 38:37
  Speaker 4: So this is one we only sell on market as a single barrel, and it is one of those that's a little bit harder to figure out.
• 38:43
  Speaker 4: You know what, what it could store, what you know what's it gonna bring in?
• 38:47
  Speaker 3: Yeah, we're fanning, have you smoked a cigar with this?
• 38:49
  Speaker 3: I have, but I haven't.
• 38:53
  Speaker 4: But it is just one of those that I think it scares people a little bit and then everyone we see trying is just blown away by it, you know.
• 39:00
  Speaker 3: If you put it in people's hands, they're like I mean how many wines have been aged in a Scotch barrel on the next Christmas night?
• 39:12
  Speaker 4: That's like an unheard of thing, I didn't really know, just to break that rule.
• 39:14
  Speaker 4: You drive down that dirt road long enough and there's a craft distillery.
• 39:19
  Speaker 3: That's a craft distillery and I mean I've been at craft distilleries for the oldest.
• 39:27
  Speaker 5: They might do some experimental stuff, but they're trying to do it.
• 39:34
  Speaker 3: Which I like I said from a standpoint of what I love as far as in whiskeys and bourbons and the whole package.
• 39:42
  Speaker 3: I did not know that Angler came to a wooden box with bottles and that was that released to the Whiskey Plus.
• 39:48
  Speaker 2: That was special.
• 39:48
  Speaker 2: That's because Brady?
• 39:51
  Speaker 2: No, so that's a.
• 39:52
  Speaker 2: That's because Brady broke out of the CD.
• 39:53
  Speaker 4: No, it's a baby hey Fox, 18 of 18s, but it was built out of exactly what you were just saying.
• 39:58
  Speaker 4: We have a nourish group that doesn't really allow their ego to get in the way of creativity and experimentation and allowing the people that work for them to shine.
• 40:06
  Speaker 4: So, david, again one of our owners in our production, with Isaac, with this idea of manifesto being anything the team wants it to be, any barrel on the farm can be used as part of the plant, and to me that's a Well, that's also it's a challenge.
• 40:23
  Speaker 3: Yeah, literally it's almost.
• 40:24
  Speaker 3: I'm sure when he first said that he's probably like shit, that's scary.
• 40:30
  Speaker 3: Because you know if you're talking about all different types of things, you know just anybody.
• 40:36
  Speaker 3: I've got to taste it.
• 40:38
  Speaker 3: I have a bottle of it.
• 40:39
  Speaker 3: I've got to tell you it's a Mexican salsa delight I've actually had.
• 40:45
  Speaker 3: We did a thing, but I've actually eaten corn chips and it's almost substitute with salsa.
• 40:51
  Speaker 3: I mean it's such a cool taste of what we see to be, you know we when it comes to work, you know it.
• 40:57
  Speaker 3: There it's not a big car, oh, whatever, you can do a good job on that and in it.
• 41:01
  Speaker 3: I think any craft distillery should be competing with Kentucky it's.
• 41:04
  Speaker 3: If you're in Michigan, you should be putting your own Michigan by and Matt, there's no.
• 41:09
  Speaker 3: I know I earned this.
• 41:10
  Speaker 3: But then you do the man angler.
• 41:11
  Speaker 3: I mean you took it one level next and then you throw in artwork of a great poet.
• 41:16
  Speaker 3: I mean it's just like it's the whole package Plus.
• 41:20
  Speaker 3: Then you put it in a wooden box and just so.
• 41:22
  Speaker 3: You know what I got into bourbon for when I first started getting into it, I had you know I had, even though Jack Daniels is bird, but I had.
• 41:29
  Speaker 3: I had just one turkey.
• 41:31
  Speaker 3: But what really got me into it was, um, first of all it was rare meat from one turkey, but it was boogers.
• 41:37
  Speaker 4: Boogers comes in a box, it's the whole packaging.
• 41:41
  Speaker 3: You know what the worst thing you can do to a whiskey is?
• 41:44
  Speaker 3: You can make it a Costco brand.
• 41:53
  Speaker 2: That is a all the marketing and I'm not into.
• 41:54
  Speaker 3: I don't give my whiskey at cost.
• 41:55
  Speaker 3: What's the story there?
• 41:56
  Speaker 2: right even though it might be 1792.
• 41:59
  Speaker 3: Um, it's good, but when I'm sitting on my back, I want the bars and I want to think about fishing I want to think about that big fish I caught, you know, 10 years ago.
• 42:08
  Speaker 3: That was this big.
• 42:09
  Speaker 3: It went to that bay, you know, but that's the whole thing about it.
• 42:12
  Speaker 3: And then you guys are up here, you offer there's a thing.
• 42:15
  Speaker 2: Anyone can stop by here on the fishing net pick up a bottle of Mad Angler before they go, and that's what they can drink from fishing right.
• 42:23
  Speaker 4: Drinking whiskey is like listening to records.
• 42:25
  Speaker 4: There's like a tactical.
• 42:35
  Speaker 4: You know there's a fuel to it and it and it takes back and want that.
• 42:36
  Speaker 4: You want that story and again that me a.
• 42:36
  Speaker 4: So David, a by the ability to use anything in the recalibrate together and he working for the art at it, and there's seven different barrels on into this plan, and how many barrels did you pace through?
• 42:48
  Speaker 5: before you know, my calculator is not really working, so you were pulling all the barrels for him.
• 42:53
  Speaker 4: No, no, no.
• 42:54
  Speaker 4: When he was working on that blend specifically, I had just started here, maybe two and a half months, okay, and so the reason this one, someone else was getting tortured.
• 43:06
  Speaker 4: Well, he would, during those two months he would come up and be like guys, I deliver, you know, maybe we can try, but he's pulling his own samples and he's blending and he's pulling people in, but during that process he, you know, completed his blend.
• 43:20
  Speaker 4: There was one barrel that had a few gallons in it, at times about maybe five.
• 43:24
  Speaker 4: I didn't really know what to do with it.
• 43:26
  Speaker 4: I wanted to leave just five gallons in there.
• 43:28
  Speaker 4: No-transcript there it is.
• 43:58
  Speaker 3: I've never tasted Dead man, yet I know we're not open.
• 44:03
  Speaker 4: But the cool thing again is that barrel was discovered because it was the foundation of the Manifesto but there was only a lot of being roughly gallons left because it was majority of it was used in the manifesto.
• 44:14
  Speaker 4: But the second we tried it I was like, dude, this is amazing.
• 44:16
  Speaker 4: And then we were like how are we going to get our ownership group to agree to receive bottles?
• 44:21
  Speaker 4: That's something.
• 44:23
  Speaker 4: Jeff's not going to use the time and effort and so on being a tea bottle.
• 44:33
  Speaker 4: So we wound up being it's much aluminum, it's a super cool thing.
• 44:35
  Speaker 4: Well, we can go further, right?
• 44:36
  Speaker 4: So now we know, hey, this is a really cool thing, that could be tied in.
• 44:40
  Speaker 4: It helps tell the story manifesto.
• 44:42
  Speaker 4: You know the the bond is built from here.
• 44:44
  Speaker 4: And because this is super cool.
• 44:46
  Speaker 4: And then, yeah, we had a whiskey club member did all the laser green on the faucet, all went going in.
• 44:52
  Speaker 3: Many owners or managers that would have heard this idea from my guy and allow us to do it but at the same time it's obvious, and then I mean it's not like we're running out thousand barrels out on it, and they were they were like there's 18 of 18.
• 45:09
  Speaker 3: They did it and you have the obvious of the 18 is right here for you guys and to show off and whatever, but at the same time now a brand new bar.
• 45:17
  Speaker 3: Yeah, that's right To keep going forward.
• 45:19
  Speaker 3: You know what I mean.
• 45:20
  Speaker 3: I mean you probably want to make it a little bit more than 18 bottles.
• 45:24
  Speaker 4: There are some years where it might not exist, right?
• 45:26
  Speaker 3: No, there's no, even if you look at the point here, I think it was Van Winkle, but the 50-year thing, just in particular.
• 45:32
  Speaker 3: He said it's not enough that just.
• 45:36
  Speaker 3: You know you're dealing with people my age, you want to hand up and that's key, that's part of it.
• 45:43
  Speaker 3: You know what we can have.
• 45:44
  Speaker 3: We're always trying to take storage.
• 45:45
  Speaker 3: My age, that has what are we, and he's happy with that.
• 45:52
  Speaker 3: Now do you have questions?
• 45:54
  Speaker 3: No, I don't have any.
• 45:55
  Speaker 3: Come on, it's Rossi, I have a question.
• 46:00
  Speaker 3: So for this bottle there was a little bit of like.
• 46:03
  Speaker 3: I'm trying this right, I think I'm at one the Ryan Scotch.
• 46:08
  Speaker 3: But nowhere else.
• 46:09
  Speaker 3: I don't know what that's called Scotch.
• 46:10
  Speaker 3: I Scotch, but nowhere else.
• 46:11
  Speaker 3: They don't know what that's called.
• 46:11
  Speaker 3: Scotch.
• 46:11
  Speaker 3: That's Scotch Just right at the tip, it's dry.
• 46:14
  Speaker 2: Yeah.
• 46:15
  Speaker 3: Scotches are towards that.
• 46:18
  Speaker 3: First taste isn't sweet.
• 46:19
  Speaker 3: You're in bachelor's, well, I basically know.
• 46:22
  Speaker 3: But this is your bourbon, your aubergines on the front end.
• 46:26
  Speaker 3: Pick up that sweetness of caramel.
• 46:27
  Speaker 3: So you pick up caramel, they hit mid-back palate.
• 46:29
  Speaker 3: Pick up that sweetness of caramel.
• 46:30
  Speaker 3: If you pick up caramel they get a bad palate.
• 46:32
  Speaker 3: But scotch will always not.
• 46:33
  Speaker 3: Scotch isn't about taste.
• 46:34
  Speaker 3: I think scotch has complexity.
• 46:36
  Speaker 3: It might just make the most complex whiskeys and you know so.
• 46:39
  Speaker 3: I think that's where you're dealing with it.
• 46:40
  Speaker 3: That's where the influence is.
• 46:41
  Speaker 3: It goes sweet and out.
• 46:43
  Speaker 3: You can lie to that, but the taste is at the top.
• 46:46
  Speaker 3: This has had a lot of it, clearly, probably more than the average 26-year-old and no scotch.
• 46:53
  Speaker 3: But yeah, almost no scotch.
• 46:54
  Speaker 3: That just stands out the most to me.
• 46:56
  Speaker 3: Yeah.
• 46:57
  Speaker 4: Almost no scotch Gary yeah.
• 46:59
  Speaker 2: No, so you've alluded to club many times.
• 47:03
  Speaker 2: Talk about the club a bit.
• 47:04
  Speaker 3: We're joining.
• 47:05
  Speaker 3: We've still got left, so now it's.
• 47:07
  Speaker 2: I'm joining.
• 47:08
  Speaker 3: Now, it's now, it's now, it's now, it's.
• 47:10
  Speaker 2: I'm the local yeah it's an exclusive club now because there's like three clubs left.
• 47:14
  Speaker 2: Yeah, so it's like 200 people and we limit it.
• 47:16
  Speaker 2: You know we limit it to a number of.
• 47:18
  Speaker 2: You know we're going to average single because we don't want to, you know, actually do.
• 47:22
  Speaker 2: Yeah, so it's, you know, three weeks a year.
• 47:25
  Speaker 2: The least actual models are always that's fully essential that we haven't released before.
• 47:29
  Speaker 2: The second was the deer one who meshed with the most previous thing and I did a nice key match, but it was single stuff that we had done before.
• 47:36
  Speaker 2: So it's kind of like get in before the announcement Again, some great stuff as well.
• 47:42
  Speaker 2: After that we had three new releases every year.
• 47:45
  Speaker 2: Every time we were seven our birthday, our favorite we would have a really unique single barrel.
• 47:52
  Speaker 2: Is this a Rosage one, actually?
• 47:56
  Speaker 3: it's a yeah Awesome.
• 47:59
  Speaker 2: We buy a barrel, we have Japanese, but it does look like such a unique flavor.
• 48:06
  Speaker 3: Oh no.
• 48:10
  Speaker 2: We put more whiskey in this.
• 48:11
  Speaker 2: We've used it at least seven days At least six days Okay.
• 48:15
  Speaker 2: So yeah, we're still.
• 48:18
  Speaker 2: Uh, there's that you know party where you know we drink some cocktails, go on tour and stuff like that.
• 48:24
  Speaker 2: Then you get to know the people on your day in from World Ironman or something.
• 48:28
  Speaker 2: Yeah, it's just you know.
• 48:28
  Speaker 2: Just try more bias for Brits, which you know, the uh that just you know to North, you know.
• 48:33
  Speaker 4: I mean, we think you know we don't talk about more.
• 48:35
  Speaker 2: More you know, into this.
• 48:36
  Speaker 2: You know, you know.
• 48:37
  Speaker 2: But that's pretty hard to you know talk about to people.
• 48:44
  Speaker 4: so it's going on.
• 48:45
  Speaker 4: You try something else Right now which I like to run a six so they'll get the taste of kind of what's coming down the road.
• 48:50
  Speaker 4: Next year, two years, what's next, what's?
• 48:53
  Speaker 4: Next Well let's try to grab a stick.
• 48:59
  Speaker 1: What's next?
• 48:59
  Speaker 2: No, what are those?
• 49:00
  Speaker 2: What's next what?
• 49:03
  Speaker 4: You know what's special?
• 49:04
  Speaker 4: There's no label, it's a yellow machine.
• 49:07
  Speaker 5: Yeah, be back Especially when you start with this one.
• 49:10
  Speaker 5: Yo shit, yeah, be back, especially when you start with this one.
• 49:16
  Speaker 5: So this is a sample bottle of a blend or a subject that is in process right now.
• 49:19
  Speaker 5: This is going to be a blend of only mangler with the air juice.
• 49:23
  Speaker 5: It can be any manglers that we have and we are experimenting with the process.
• 49:35
  Speaker 4: So these are what we are people origin in there to bring easily right in the end.
• 49:37
  Speaker 4: That's a normal got that.
• 49:38
  Speaker 4: So that's really interesting.
• 49:39
  Speaker 4: A lot more experiment, every zero method.
• 49:40
  Speaker 4: I could have looked our method of seeing IV eggs and it is.
• 49:46
  Speaker 4: I might need an eye.
• 49:48
  Speaker 4: That is awesome.
• 49:50
  Speaker 4: He asked for twice.
• 49:52
  Speaker 4: That's ridiculous and it's working really well.
• 49:58
  Speaker 4: Do you have one that's driven right now?
• 50:00
  Speaker 3: Yeah, I'll do it.
• 50:04
  Speaker 4: That one is a promotional.
• 50:05
  Speaker 4: You walk up to it and you're like what is that?
• 50:11
  Speaker 3: What's the name of someone?
• 50:12
  Speaker 3: Phlebotomist yeah, so do you have phlebotomist?
• 50:16
  Speaker 3: Phlebotomist, you can drink the IV.
• 50:19
  Speaker 4: Phlebotomist, phlebotomist, phlebotomist.
• 50:22
  Speaker 3: Nice, there you go All right, we're adding that to your title.
• 50:31
  Speaker 2: I'm texting you now because I will forget.
• 50:32
  Speaker 2: Yeah, yeah, yeah, write that down what's going on in his business.
• 50:34
  Speaker 3: One morning you'll be like what was the thing we said?
• 50:37
  Speaker 3: The one thing I say about everything I tasted when I did this four years ago.
• 50:43
  Speaker 3: Yeah, three years ago.
• 50:46
  Speaker 2: Right before I moved here Four years now.
• 50:48
  Speaker 2: Yeah, oh, yeah, yeah.
• 50:51
  Speaker 3: We did a quick.
• 50:52
  Speaker 3: There's an act of you and there's not one thing that tells me that the whiskey is not ready to drink.
• 51:00
  Speaker 3: Okay, but it has different palates, like you know.
• 51:03
  Speaker 3: But the measure your whiskey, the quality of your whiskey, there's no, no fuss, and you know what we're, the spectrum of what we're tasting.
• 51:11
  Speaker 3: I can guarantee anybody homes here or buys there, there is something for empty.
• 51:16
  Speaker 3: You know.
• 51:17
  Speaker 2: That's the most kind of cool thing.
• 51:21
  Speaker 2: We divide sexuals.
• 51:22
  Speaker 2: We can't look at auctioneers, projects, dude I don't know, that's we best.
• 51:28
  Speaker 4: there is a problem.
• 51:29
  Speaker 4: I don't know that's we, but there is a problem that exists.
• 51:32
  Speaker 4: But fair point, we're doing it and our blenders figured out they're at some problems because they don't knock it apart.
• 51:38
  Speaker 3: I would say this is most um, it's figured.
• 51:42
  Speaker 3: Everything is specific and compact and tight, Like a lot of times when you do a Z, it's kind of like so happy, and there's a lot of stuff that's abstract.
• 51:50
  Speaker 3: That's what's going on.
• 51:51
  Speaker 3: This focus is straight in.
• 51:53
  Speaker 3: This is focused throughout the tour and there's the honey aspect on it.
• 51:59
  Speaker 3: There's a really nice honey aspect the vanilla on the front and then that.
• 52:06
  Speaker 3: It's fantastic, and then you're finished on this.
• 52:10
  Speaker 2: It's there.
• 52:13
  Speaker 3: And I thought this is the last thing I'm drinking.
• 52:17
  Speaker 2: I didn't know, I'm like, oh my God, I still taste that it's evolving, yeah, yeah, it's super important for us young guys in the internal.
• 52:25
  Speaker 2: It's not just the whiz, this full drink, it's the whole way through and everyone kind of said that, like you know, we want that full feel and quagmire.
• 52:33
  Speaker 3: You also have to the whiskey.
• 52:35
  Speaker 3: Sometimes you've got to think of cocktails, you've got to think of other things.
• 52:39
  Speaker 3: You know it should be just straight to me.
• 52:42
  Speaker 3: It doesn't sell.
• 52:43
  Speaker 3: 17 million cases We've been drinking it in cocktails.
• 52:46
  Speaker 3: It's important to have that line, so you have to see that just go well into your cocktails and you guys have a big bar here, uh, with cocktails.
• 52:59
  Speaker 3: Well, even like beyond whiskey, bourbon, that gin is in here and uh, the vodka berries sorry, my wife loves that, like it's.
• 53:02
  Speaker 2: You know everyone who doesn't like bernice's other options that are still really good being produced they try to know oh, you can't say no, but also, it's a hell of a lot of fun again, like you're, like you're mixing up it and like you know, right here, oh yeah, I chewed on the tree out.
• 53:19
  Speaker 4: Yeah, yeah, yeah, yeah yeah, experience, my forgot I'm gonna chew on it right like what is this christmas tree?
• 53:33
  Speaker 3: right, like what?
• 53:34
  Speaker 3: There's this christmas tree.
• 53:35
  Speaker 3: Well, there is some orange there.
• 53:36
  Speaker 3: Try it right.
• 53:37
  Speaker 3: Yeah, yeah, it's an infinity it's an infinity glass.
• 53:47
  Speaker 3: She's sitting glass, but what is your name?
• 53:50
  Speaker 4: No, no, you're too young for it, it's fair.
• 53:53
  Speaker 3: Wapatooie was an 80s thing.
• 53:55
  Speaker 2: You go to a house and everybody just bought some sort of hard liquor, it was a jug of juice.
• 53:59
  Speaker 2: It was a jug of juice, and then you just dumped it in a giant vat.
• 54:02
  Speaker 4: It's a Wapatooie.
• 54:19
  Speaker 2: It's a Wapatooie, this virgin of a borg.
• 54:21
  Speaker 3: It's infinity.
• 54:22
  Speaker 3: It's an infinity.
• 54:22
  Speaker 3: I'm telling you what it is we already brought up for me, so this is manifesto.
• 54:27
  Speaker 3: I'm more with jungle juice.
• 54:28
  Speaker 3: Alright, what do we got?
• 54:32
  Speaker 5: Alright, so we already brought up for Manifesto.
• 54:34
  Speaker 5: This is Manifestando.
• 54:37
  Speaker 3: That's the name I'm calling it, so instead of like batch one batch two.
• 54:43
  Speaker 4: he's gonna add how many different ones do you want?
• 54:48
  Speaker 5: This was seven different lists, to the end of those I actually created.
• 54:52
  Speaker 4: And they all have a name.
• 54:53
  Speaker 4: You know, I think you should call it Manifesto.
• 54:55
  Speaker 3: Uh, one Jew for the third.
• 54:56
  Speaker 3: This was one seven different to the end of those actually created and they all have a name.
• 54:58
  Speaker 3: You know, I usually call it um.
• 54:59
  Speaker 2: Mephesto Hook and Sinker Hook and Sinker Hook Line and.
• 55:00
  Speaker 3: Sinker, that's me.
• 55:01
  Speaker 3: I don't like being hooked line and sinker, I like addendum.
• 55:09
  Speaker 4: I always edit this, just a little more, just a little more.
• 55:12
  Speaker 2: No, that's a little for me, sorry.
• 55:14
  Speaker 3: I did, I did, we still got it.
• 55:16
  Speaker 3: When I heard that Manifest was out this girl I was genuinely sad.
• 55:20
  Speaker 3: Yeah, no, a little more, a little more.
• 55:22
  Speaker 3: Yeah, geez, we're fucking with her.
• 55:24
  Speaker 3: Clean up, I stuff.
• 55:26
  Speaker 3: Okay, I can't think about this.
• 55:31
  Speaker 3: The new way to shit anymore.
• 55:33
  Speaker 3: Told us less of that to best go.
• 55:38
  Speaker 3: That's one half, but yeah, much more like a porch, almost there's the.
• 55:50
  Speaker 3: There's the the peps bites at the end on the finish.
• 55:55
  Speaker 3: I'm not saying you don't eat the salt, but you do close with.
• 56:01
  Speaker 2: Yeah.
• 56:03
  Speaker 3: Is there more in this one?
• 56:04
  Speaker 3: More girls?
• 56:05
  Speaker 5: More bear holes oh.
• 56:16
  Speaker 3: It's a honey.
• 56:16
  Speaker 3: There's just that little bit of that.
• 56:18
  Speaker 5: That's off to the second batch.
• 56:20
  Speaker 3: Oh yeah, I don't get that at all.
• 56:21
  Speaker 2: No, it's a bath, but that's not like finishes Because you're allergic to pepper and so, yeah, you don't have a good, so you don't.
• 56:25
  Speaker 2: In bourbon there's not actually pepper, probably because you're allergic to pepper and so you just oh yeah, you don't have a good no, so you don't.
• 56:32
  Speaker 3: In bourbon.
• 56:32
  Speaker 3: There's not actually pepper, there's not.
• 56:34
  Speaker 1: I'm not just saying I don't get that at all.
• 56:36
  Speaker 3: I totally get that.
• 56:37
  Speaker 3: The apple opinion, not the beans.
• 56:40
  Speaker 3: There's no salsa aspect of it.
• 56:42
  Speaker 3: There's still the peppery aspect.
• 56:53
  Speaker 5: And the dark chili.
• 56:53
  Speaker 5: No, you Did you get that little effect on it.
• 56:55
  Speaker 2: It was about two weeks ago I was thinking for manifesto.
• 56:57
  Speaker 2: I believe you said salsa.
• 56:58
  Speaker 2: I was like damn I wish I had a bottle.
• 57:00
  Speaker 5: I wasn't keeping that seal because I wanted to try it.
• 57:02
  Speaker 5: It contacted me.
• 57:06
  Speaker 3: I brought my bottle For me, like I said, I actually ate it with tips.
• 57:10
  Speaker 2: It was really delicious.
• 57:12
  Speaker 3: There's not many freaking red-time drinkers.
• 57:14
  Speaker 3: It's tequila, or you know what I mean, so it was kinda cool.
• 57:18
  Speaker 4: You don't ever see salsa just right away on a four-wheel.
• 57:21
  Speaker 2: It's not.
• 57:23
  Speaker 4: You need to put as much as you are to make that connection.
• 57:26
  Speaker 4: You know, just earlier was all the cigarettes you don't really see that off the wheel and I lost something for somebody I will second you said also earlier I was like I could see, like it makes sense, like I wouldn't have made that on my own.
• 57:39
  Speaker 4: But when you said it, yeah, I mean I can I actually have that method?
• 57:43
  Speaker 3: so if I wouldn't taste it's so unique.
• 57:46
  Speaker 3: I had a couple other ones, that one it's like and that's what I love about briskies they're just they're.
• 57:51
  Speaker 3: You know there's the classic flavors of caramel and vanilla, so I don't have to work hard on the ones that I like, and the butter brisket are my favorite, but I don't care what you just all kiss on because I'm like a fit, straight guy.
• 58:04
  Speaker 2: The gentleman that were here when we got here is the rise, the rise.
• 58:08
  Speaker 2: You know you're right.
• 58:21
  Speaker 3: So, as it is the rise, the rise, you know you're right.
• 58:24
  Speaker 2: So you know, it's just a.
• 58:26
  Speaker 2: I mean it's being run on its works or anything.
• 58:29
  Speaker 3: Yeah, it's not a hard week and you're more than saying you know for it, but you're kind of playing your media was just not the brains for it as well, just the profile all right, so are we finished, towards the room, or is that it?
• 58:43
  Speaker 5: oh, I think this is that a single barrel, one single barrel.
• 58:45
  Speaker 3: Up there, we'll finish up.
• 58:46
  Speaker 2: See, there you go, I'm going to stop.
• 58:49
  Speaker 3: I'm going to stop.
• 58:49
  Speaker 3: Oh, I'm going to stop.
• 58:52
  Speaker 3: Yes.
• 58:53
  Speaker 2: Everybody just so you know you'll be getting some horse, because we are drinking the whiskey here and Nob's here, is going to be using and using the not just shorts, but at the Thursday party I'll be there, I'll be at the party but I want you to get stuff.
• 59:14
  Speaker 3: Greenfish promotional video.
• 59:16
  Speaker 3: I've seen those the whole time yeah, I mean, believe it or not, just from a standpoint.
• 59:24
  Speaker 3: You're paying me a lot, I don't, there's no budget, but he's my son so I figured you know, I don't have to pay him.
• 59:33
  Speaker 3: No, that's the definition is that we're doing something for him that he will then earn back and normally a father that he does that.
• 59:42
  Speaker 3: What less than what?
• 59:44
  Speaker 3: Five years ago I didn't.
• 59:45
  Speaker 3: I hate it.
• 59:47
  Speaker 2: Oh, that's so nice he's called Knox.
• 59:49
  Speaker 3: I hate it.
• 59:49
  Speaker 3: This is why it's called Knox.
• 59:50
  Speaker 3: For his birthday I have an opresi barrel that was basically bottled on my birthday.
• 59:56
  Speaker 3: There it was on his birthday.
• 59:58
  Speaker 3: Sorry, barreled on your birthday, Barreled on my birthday.
• 1:00:02
  Speaker 2: No, no, no, no it was bottled.
• 1:00:04
  Speaker 3: No, it was bottled on your birthday.
• 1:00:06
  Speaker 2: I still have the bottle.
• 1:00:08
  Speaker 3: Because it wasn't a 21-year-old bourbon.
• 1:00:11
  Speaker 3: If it was on your birthday, it would be a 21-year-old bottle.
• 1:00:14
  Speaker 3: But he didn't.
• 1:00:16
  Speaker 3: He was a d*** and he always said I'm a gin guy.
• 1:00:18
  Speaker 3: A gin guy, that's the bottle where he was, you know.
• 1:00:21
  Speaker 3: And he realized that bourbon and I treated that bottle so dirty.
• 1:00:28
  Speaker 2: I put it in root beer.
• 1:00:30
  Speaker 3: Oh, I was making bourbon root beer floats and all this stuff.
• 1:00:34
  Speaker 3: Well that's good enough.
• 1:00:37
  Speaker 3: But I came back and I'm like go ahead, I keep telling him that there's a metal aspect of the herb that does this with gin in the cup.
• 1:00:43
  Speaker 3: It's that barrel, the aging, and that there is, it abuses it and you basically eat it like one or eight, or it's actually healthy.
• 1:00:53
  Speaker 3: You'd be the old whiskey, the only medicine on the plank.
• 1:00:55
  Speaker 3: They put in everything trying to save you and definitely you're feeling a little under.
• 1:01:00
  Speaker 3: You know weather and you have a four before you go to bed.
• 1:01:02
  Speaker 3: A lot of times you've got nothing, whereas if you like, oh, I think I've got a cold.
• 1:01:06
  Speaker 3: So I mean.
• 1:01:06
  Speaker 3: So I mean the accident during the look that is to the pole is in everything there's.
• 1:01:17
  Speaker 3: There's a mid-ass wiki plus a char filters out the impurities of the cell.
• 1:01:20
  Speaker 3: I mean, who's in a couple of days?
• 1:01:21
  Speaker 3: You know Gargle?
• 1:01:21
  Speaker 3: Yeah, all right, everybody, just do it.
• 1:01:22
  Speaker 3: Let's thank you.
• 1:01:24
  Speaker 3: Great to meet you, kyle and Isaac, and thank you so much.
• 1:01:30
  Speaker 3: And we're going to finish this up wwwactuallyburberryboyscom.
• 1:01:35
  Speaker 3: Check us out on all the study and also on Spotify, iheart and Apple.
• 1:01:40
  Speaker 3: Remember good bourbon?
• 1:01:43
  Speaker 3: You actually have to turn on my speaker.
• 1:01:45
  Speaker 3: Okay yeah, is it going to start ringing again?
• 1:01:49
  Speaker 3: Let's see if I can get this call out on the line it's just my voice.
• 1:01:53
  Speaker 2: It's so dumb.
• 1:01:54
  Speaker 3: All right.
• 1:01:54
  Speaker 3: Good burgers equals good times and good things.
• 1:01:58
  Speaker 3: Make sure to drink and drive and live your life comfortably.
• 1:02:03
  Speaker 3: Ai is going to take us.
• 1:02:08
  Speaker 2: Yeah, right, right, yeah right.
• 1:02:14
  Speaker 2: Our TikTok channel needs a fuse.
• 1:02:28
  Speaker 4: No, we need a fuse.
• 1:02:28
  Speaker 4: I heard their intro and I was like we have a super.
• 1:02:36
  Speaker 1: Super, I will.
• 1:02:37
  Speaker 4: Wait, this is my.
• 1:02:38
  Speaker 4: I'll give you my opinion just right after this Disgusting bourbon.
• 1:02:43
  Speaker 4: All right, I'm stopping.