Latest / Whiskey Chasers / J. Rieger Private Stock: Tasting A 110 Proof Sweet Mash Bourbon With A Ten Year Pipe Tobacco Pairing

Transcript

J. Rieger Private Stock: Tasting A 110 Proof Sweet Mash Bourbon With A Ten Year Pipe Tobacco Pairing · Whiskey Chasers

0:09
SPEAKER_02: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
0:17
SPEAKER_02: All while enjoying a glass.
0:19
SPEAKER_02: I'm Steve.
0:20
SPEAKER_02: I'm Nick.
0:21
SPEAKER_02: And I'm Chris.
0:22
SPEAKER_02: Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.
0:28
SPEAKER_00: It just reminds me, it reminds me of uh like an old uh brand.
0:33
SPEAKER_00: It doesn't matter like a staple.
0:35
SPEAKER_02: It's a good old looking label.
0:37
SPEAKER_00: I got something that people yeah, like something people are loyal to and have been for a long, long time.
0:43
SPEAKER_00: That's the way it looks.
0:44
SPEAKER_00: Like it's been around forever.
0:45
SPEAKER_01: Well, we'll get into why that may look that way because it's got a lot to do with their name, like their distillery, their name, their brand.
0:52
SPEAKER_00: It looks dude, it looks great.
0:54
SPEAKER_00: Looks like we're drinking something from like the so the 40s.
0:57
SPEAKER_01: We we didn't, I didn't push record right aways.
0:59
SPEAKER_01: So we we have got a bottle of J.
1:02
SPEAKER_01: Reger, private stock 10-year-old.
1:06
SPEAKER_01: Extra fine, extra fine, 110 proof, I think.
1:09
SPEAKER_00: 110.
1:10
SPEAKER_00: Uh yeah, sweet mash, single pot distilled, uh, age 10 years in Kansas City.
1:15
SPEAKER_01: This is their first release of their private stock label.
1:20
SPEAKER_01: So they just started this.
1:22
SPEAKER_01: Uh, this is bottle number two of that private stock.
1:25
SPEAKER_01: From Jay Rieger.
1:26
SPEAKER_01: From Jay Rieger.
1:27
SPEAKER_01: They're uh releasing it before we release this episode.
1:30
SPEAKER_01: Um, but they're just not uh like September 19th, I think is when they're releasing it.
1:36
SPEAKER_01: So this is now gonna be in their lineup.
1:38
SPEAKER_01: This is gonna be in their core lineup.
1:39
SPEAKER_01: Uh, how much of it is like this is a 10-year-old.
1:43
SPEAKER_01: They've had this thing scrolled away for a hot minute.
1:46
SPEAKER_01: This is all their stuff, yeah.
1:47
SPEAKER_02: And they've only been around since 2014.
1:50
SPEAKER_02: Yeah.
1:50
SPEAKER_02: So that means this is from kind of the get-go.
1:53
SPEAKER_00: Now, I've never had anything from them, but you guys have.
1:56
SPEAKER_00: It was on the podcast.
1:57
SPEAKER_02: Yeah.
1:58
SPEAKER_02: So we had a bottle that was from their at the distillery.
2:03
SPEAKER_02: You could do a tour, and then they and then you got a bottle with that, but it was bottled by them, not made by them.
2:10
SPEAKER_01: The label says bottled by, not distilled by.
2:12
SPEAKER_01: This clearly says distilled and bottled by them.
2:16
SPEAKER_01: So they they started out sourcing, especially for like their rye, their rye's MGP, I believe.
2:23
SPEAKER_01: And I gotta believe that they sourced for their normal bourbon.
2:26
SPEAKER_00: That is so interesting.
2:27
SPEAKER_00: That it's it um on the first taste, it's a it's exactly what it reminds the way like I look at it.
2:35
SPEAKER_00: It reminds me of like a certain type of a thing, and it tastes just like that certain type of thing, which is like very old school bourbon, kind of on the sweeter side.
2:46
SPEAKER_00: I'm actually surprised it's as high a proof it is because it's so I hate to use the word smooth, but it's so smooth, it's gotta be from the 10 years.
2:55
SPEAKER_00: There's no rough edges, but that proof comes through enough to give it like something like it's it's heavy, you know what I mean?
3:04
SPEAKER_01: There's something about their stuff and Steve, you've had more of their other stuff too, right?
3:09
SPEAKER_01: Their bourbon, yeah.
3:11
SPEAKER_02: I've had their I've had the the bourbon that's available here in Ohio.
3:14
SPEAKER_02: The blue label, the blue label, yep.
3:15
SPEAKER_02: So I have had that.
3:17
SPEAKER_01: So they they do something very interesting, which if we interview them, I'm dying to pick their brain and figure this out.
3:24
SPEAKER_01: Because they do a Kansas style whiskey, Kansas City whiskey, yeah.
3:28
SPEAKER_01: Which is its own thing, and which they're able to put a small percentage of port wine in with it.
3:35
SPEAKER_01: That's what qualifies it as this Kansas City whiskey.
3:39
SPEAKER_01: I was told about this before I tried any of their product.
3:42
SPEAKER_01: Every time I try their private stock like this, like the one I have, and then this one, it it drinks like I'm drinking uh like a high-proof port wine.
3:54
SPEAKER_01: Like it's got that like whiny sweet finish to it.
3:58
SPEAKER_01: But it's always on the first glass after the first sip.
4:00
SPEAKER_01: After that, it's like I don't know that I get that after that.
4:02
SPEAKER_00: But it's and it's very uh minor, like what you're saying.
4:05
SPEAKER_00: It's not like a perfect.
4:06
SPEAKER_01: But for me, for you, that might be like the old school old whiskey style.
4:11
SPEAKER_00: Well, it kind of tastes a little dusty, not dusty barn, dusty like corn, but like it's almost like got some dust on the bottle.
4:18
SPEAKER_00: You know, it tastes old, like it tastes and it looks that maybe it's so much the looks, I don't know, but it just is to me is tasting like whiskey did back in the day.
4:29
SPEAKER_00: Right.
4:29
SPEAKER_00: Like it's very, it's like a if you were to be like, if they were to be like, this was a classic recipe that you know we were using like way back in the day, or people were using way back in the day, I'd be like, yeah, 100%.
4:39
SPEAKER_00: This is old time kind of tried and true kind of a recipe.
4:44
SPEAKER_00: It's sweet without being overly sweet.
4:46
SPEAKER_00: Um, and what's interesting is that proof is like it's enough to keep it from being completely like a basic bourbon.
4:55
SPEAKER_00: You know what I mean?
4:56
SPEAKER_01: Oh, yeah.
4:57
SPEAKER_01: This is not this is not basic every day.
4:59
SPEAKER_00: No, it's it's very refined.
5:01
SPEAKER_00: It's it's a it's yeah, like it says, like it's a delicate with this is extra fine, dude.
5:06
SPEAKER_00: It's really really good.
5:07
SPEAKER_02: It's very smooth.
5:08
SPEAKER_02: It does have that proof on it, and I'm getting the proof hit pretty good because I haven't drank for a while, and so because of that, it's like really kind of hitting me, but only at the beginning.
5:17
SPEAKER_02: It's not offensive.
5:18
SPEAKER_02: Now that I've had a few, a few a few drinks, it's a lot better off now.
5:22
SPEAKER_02: That first one hit punched me pretty good, but I haven't I haven't drank in like a month.
5:26
SPEAKER_02: But even then, it probably wasn't bitey, it was just there, right?
5:29
SPEAKER_02: Exactly.
5:30
SPEAKER_02: Yeah, yeah.
5:30
SPEAKER_02: But it I kind of get that whininess a little bit.
5:34
SPEAKER_02: It may be like dry tannin y.
5:35
SPEAKER_02: That's what that's what it is.
5:37
SPEAKER_02: I think it's just a dryness, dryness.
5:39
SPEAKER_02: Um, and it comes through.
5:40
SPEAKER_02: It is sweet, but I wouldn't call I wouldn't call it fruity.
5:43
SPEAKER_00: And so, like, but it is sweet.
5:45
SPEAKER_00: It's almost like uh white sugar kind of sweet, but like not heavy, but it's light.
5:51
SPEAKER_00: What are we smoking with it, Chris?
5:52
SPEAKER_01: Sorry, we're gonna we're gonna get really excited about this.
5:55
SPEAKER_00: Yeah, that the honestly, I poured a good knock and I might coming back for a second.
5:59
SPEAKER_00: We gotta save some if we do an interview with them.
6:01
SPEAKER_00: We gotta save some.
6:02
SPEAKER_00: Yeah, this is good.
6:03
SPEAKER_00: I don't know.
6:03
SPEAKER_00: And we gotta save something for the club.
6:05
SPEAKER_00: Disclosure, they did send this to us, right?
6:07
SPEAKER_01: They reached they reached out to us and said, Hey, uh, you've talked about you seem to really like us.
6:12
SPEAKER_01: You talked about our stuff before.
6:14
SPEAKER_01: We want to get you this bottle.
6:16
SPEAKER_01: Tell us what you think is a good one.
6:17
SPEAKER_01: You know what I mean?
6:18
SPEAKER_00: That's a good one for sure.
6:19
SPEAKER_00: Uh, anyway, we are gonna smoke this a 10-year-old whiskey.
6:22
SPEAKER_00: We're gonna smoke a 10-year-old tobacco from March of 2016, is when this has been sitting.
6:30
SPEAKER_00: So a little over 10 years.
6:31
SPEAKER_00: Yeah.
6:32
SPEAKER_00: Uh Cajun cake.
6:33
SPEAKER_00: So it's it's a vapor.
6:35
SPEAKER_00: Red Virginia's and Louisiana Parek.
6:37
SPEAKER_00: Okay.
6:37
SPEAKER_00: Good stuff.
6:38
SPEAKER_00: Is this the same Cajun cake as the other that we've had previously?
6:42
SPEAKER_01: Uh no, that's king cake.
6:44
SPEAKER_01: That's king cake.
6:44
SPEAKER_00: We uh I think me we've smoked this.
6:46
SPEAKER_00: I'm not sure if we've smoked it on the podcast.
6:48
SPEAKER_00: If we did smoke it on the podcast, it was a long time ago.
6:50
SPEAKER_00: Yeah, it's been a while since.
6:51
SPEAKER_00: I'm sure it's been a while.
6:52
SPEAKER_00: Uh, you've had this before, I'm sure.
6:54
SPEAKER_01: Is the king cake is the one that was the Louisiana style cake?
6:59
SPEAKER_00: But this one, this one's Cajun cake.
7:00
SPEAKER_00: Cajun cake.
7:01
SPEAKER_00: Okay, Parik.
7:02
SPEAKER_00: They use a good amount of Parik in this.
7:03
SPEAKER_00: And then the red virginas.
7:05
SPEAKER_00: But I mean, sitting for over 10 years, this stuff is gonna be this is probably gonna be quite amazing.
7:10
SPEAKER_00: So oh nice.
7:12
SPEAKER_00: That was a good hiss.
7:13
SPEAKER_00: It was pregnant.
7:14
SPEAKER_00: When I when I pulled it off the shelf, I was like, oh, that thing's ready to pop.
7:17
SPEAKER_00: And you guys are in for a treat because Nick is gonna actually smoke today.
7:22
SPEAKER_00: All right.
7:22
SPEAKER_00: Nick's gonna be smoking on the floor.
7:24
SPEAKER_02: You mentioned that you were you were thinking about it.
7:26
SPEAKER_02: Have you is this like your your I know you've kind of smoked once or twice in the past, but like here recently as you've been thinking about this.
7:33
SPEAKER_01: This will be the fourth time that I've smoked recently.
7:36
SPEAKER_01: I tried, I smoked uh Saint Espresso, I think is what that one was.
7:40
SPEAKER_01: Saint Espresso?
7:41
SPEAKER_01: Yeah, isn't it Saint Espresso the aromatic one?
7:44
SPEAKER_01: Am I thinking of the right?
7:46
SPEAKER_01: Um yes, Saint Espresso, yes.
7:49
SPEAKER_00: Uh, I think it was uh from warped, yes, right?
7:52
SPEAKER_01: Yeah, yep.
7:53
SPEAKER_01: Uh wasn't a big fan.
7:54
SPEAKER_01: Yeah, just because there wasn't much flavor to it.
7:56
SPEAKER_01: It's just very mild.
7:57
SPEAKER_01: Okay, nothing right home about.
7:59
SPEAKER_01: Uh tried Mississippi River.
8:02
SPEAKER_01: Uh, I think I had my level of expectation set way too high uh because I was thinking, I was hoping because I love the smell of it without it being smoked, so I was like, this has got to be the flavor.
8:13
SPEAKER_01: Wasn't the flavor.
8:14
SPEAKER_01: It was good, but it that was like the most extreme that I had had.
8:20
SPEAKER_01: And then Steamworks.
8:21
SPEAKER_01: I just had Steamworks on Sunday.
8:23
SPEAKER_01: Uh big, big fan of Steamworks.
8:25
SPEAKER_01: I I do like that a lot.
8:27
SPEAKER_01: So this will this will be the fourth time and fourth different tobacco than I've had.
8:31
SPEAKER_01: All right, fantastic.
8:33
SPEAKER_00: We're doing a cake.
8:34
SPEAKER_00: We're doing a cake, it's got a good amount of plume on it.
8:37
SPEAKER_00: Yeah, it does.
8:38
SPEAKER_00: You see that?
8:38
SPEAKER_00: It looks, yeah.
8:39
SPEAKER_00: What is plume?
8:40
SPEAKER_00: It looks, it almost looks like mold a little bit, but it's not.
8:43
SPEAKER_00: It's like crystal, and you would be able to tell right as well.
8:46
SPEAKER_01: Is it like the sugar, like the crystallization?
8:48
SPEAKER_01: Yeah, yeah.
8:49
SPEAKER_00: If you can see that, yeah, it's kind of shining a little bit.
8:52
SPEAKER_00: It's uh it looks a lot like mold, but it's not.
8:56
SPEAKER_00: It's good kind of mold.
8:57
SPEAKER_00: It's a good kind of mold.
8:58
SPEAKER_00: I'm just gonna break this now.
9:00
SPEAKER_00: This is a cake.
9:01
SPEAKER_02: Yep.
9:01
SPEAKER_01: Uh that's different from plug.
9:05
SPEAKER_01: Cakes and plugs are not the same.
9:06
SPEAKER_00: You can see how I'm I'm able to like kind of break this apart.
9:09
SPEAKER_02: Yeah, cakes are easier to tear apart, and like you can just kind of rub them out a little bit.
9:13
SPEAKER_02: Uh plugs are are difficult, they they're tap packed very, very tightly.
9:18
SPEAKER_02: So cakes are much easier.
9:20
SPEAKER_02: I really like a cake because it just it I I feel like I can because you can do what I'm doing.
9:24
SPEAKER_02: Yeah, I can kind of choose my style with it a little bit.
9:27
SPEAKER_02: You know, you can kind of rub it out thickly, thinner, things like that, and and pack it a little bit differently.
9:33
SPEAKER_02: So I like a good cake.
9:35
SPEAKER_00: Since this has so much plume on it, I'm just kind of yeah.
9:38
SPEAKER_00: Are you just breaking the whole thing up?
9:40
SPEAKER_00: Yeah, just so it's uniform because there's like certain parts of it that have more crystals than others.
9:45
SPEAKER_01: This isn't the oldest tobacco you've had, right?
9:47
SPEAKER_02: No, no, no, no.
9:48
SPEAKER_02: No, we've we've had some on the podcast that were 12 or 13 years old, I think.
9:53
SPEAKER_02: And so we've gotten up to that age, I think, on the podcast.
9:56
SPEAKER_00: Um the Stonehenge had a good amount of plume on it as well.
10:00
SPEAKER_00: Yeah.
10:01
SPEAKER_01: This will be easier.
10:02
SPEAKER_01: Every time you say plume, I'm thinking, wow, Chris really sucks at pronouncing plum.
10:06
unknown: Right.
10:08
SPEAKER_02: It's fancy.
10:09
SPEAKER_02: So uh looking at the bottle and like kind of the old style look of it, you know, it is this company started in 2014, but it sort of started previous to that.
10:19
SPEAKER_02: So it was reopened in 2014.
10:22
SPEAKER_02: Uh the great-grandson of Jacob Rieger is the one that opened it up, and he started it in 1887.
10:29
SPEAKER_02: So it was originally an 1887 company.
10:32
SPEAKER_02: Um, the wettest block in the world in Kansas City is what they called it.
10:37
SPEAKER_02: So there was all kinds of bars and everything around there.
10:40
SPEAKER_01: Which makes more sense.
10:42
SPEAKER_01: I'm assuming you'll get to their what was unique about them that they started.
10:47
SPEAKER_01: What started about Rieger?
10:49
SPEAKER_01: What they did that no one else really did at that time of how it was ordered.
10:53
SPEAKER_02: Oh.
10:54
SPEAKER_01: Which makes sense if it was the wettest.
10:56
SPEAKER_02: Yes.
10:57
SPEAKER_01: That it would make sense why they I was always trying to figure out how did they get to that point, but it makes sense why there seemed to be a demand, enough demand for that.
11:05
SPEAKER_01: Yeah, go ahead.
11:05
SPEAKER_01: What was it?
11:06
SPEAKER_01: So they they sort of uh mailed ordering, mail delivery for their bottles.
11:10
SPEAKER_01: So like a catalog mail ordering?
11:12
SPEAKER_01: Yeah.
11:13
SPEAKER_01: Back then.
11:14
SPEAKER_01: I didn't know they even did that back then.
11:15
SPEAKER_01: I didn't know that was a thing.
11:16
SPEAKER_01: I don't I've been trying to figure out like what what got you to that point.
11:21
SPEAKER_01: Like, it can't be that it was that extreme or that popular, but if they were known for like the what is block, like the lots of bars or lots of places to drink, it makes sense why they had enough demand to do that.
11:34
SPEAKER_02: Yeah, I mean it was it was uh a very, very popular area for whiskey, and then yeah, they started the mail order at that point that really got their names out at that point.
11:45
SPEAKER_02: Um that guy, Jacob, right?
11:49
SPEAKER_02: Yeah, Jacob sold it, Jacob Marley, Jacob Marley Rieger, JM Rieger, sold it to his son Alex in 1900, who made it one of the largest mail order whiskey houses in a with over a hundred products at that time.
12:04
SPEAKER_02: So in 1900 is when that started.
12:06
SPEAKER_02: 1900 and over a hundred brand.
12:09
SPEAKER_02: Old brand, yeah.
12:10
SPEAKER_02: Yeah, I mean that's kind of been brought back.
12:12
SPEAKER_02: Uh and their tagline, which is very 1900, uh, because you can't get too excited at that time, but it was just oh, so good.
12:23
SPEAKER_00: I love it.
12:25
SPEAKER_00: Good enough, right?
12:27
SPEAKER_01: Imagine if that was the slogan, good enough.
12:30
SPEAKER_01: Am I right?
12:31
SPEAKER_01: It's just good enough.
12:32
SPEAKER_01: Good enough.
12:33
SPEAKER_01: This is fine.
12:35
SPEAKER_02: This is very fine.
12:37
SPEAKER_02: Yeah.
12:37
SPEAKER_02: But yeah, they closed after prohibition, and then now they in 2014 they brought it.
12:42
SPEAKER_02: The family has brought it back.
12:45
SPEAKER_00: So what I don't know, maybe we don't know this, but what prompted them to bring it back?
12:49
SPEAKER_01: Family history.
12:50
SPEAKER_01: Family history.
12:51
SPEAKER_01: Uh, if I remember right, where they're at now, the location they're at now that opened in 2014 was a historic site for Kansas City.
13:01
SPEAKER_01: There was a brewery that was started there.
13:05
SPEAKER_01: Yep.
13:05
SPEAKER_01: It was a uh yeah, it was a bottling plant that they kind of went into, but it was might have been a brewery slash bottling plant.
13:11
SPEAKER_01: From what I understand, it's a massive, it's like journeyman, like the journeyman in Valpo, like a massive operation, massive operation.
13:19
SPEAKER_02: It has a two-story slide in it that you can slide down.
13:23
SPEAKER_01: Oh wow.
13:24
SPEAKER_01: Shottle, Mike Shottle has visited them and has told me about this slide and how much fun it is.
13:28
SPEAKER_01: So I would love to go just for the slide.
13:33
SPEAKER_02: And when they got started, they had a gin, uh, as many people do when they first start these distilling.
13:38
SPEAKER_02: Uh, but they got they actually worked with Tom Nickel, who was the head distiller at Tangare.
13:45
SPEAKER_02: So Tangere came in and helped them with their gin.
13:48
SPEAKER_02: How about that?
13:49
SPEAKER_02: And then, yes, Kansas City whiskey is kind of one of their flagships.
13:52
SPEAKER_02: We are not drinking Kansas City whiskey tonight, right?
13:54
SPEAKER_02: But Kansas City whiskey has a little bit of sherry added to the whiskey, not port.
13:59
SPEAKER_00: Yep.
13:59
SPEAKER_00: Kansas City, uh, what is like a Kansas City style whiskey?
14:03
SPEAKER_00: Is that the sherry?
14:04
SPEAKER_02: I think it's a good thing.
14:05
SPEAKER_02: Kansas City whiskey whiskey was sherry added to the whiskey.
14:09
SPEAKER_02: You said this is a vapor?
14:10
SPEAKER_00: Yep, and uh, I think the moisture content's gonna be perfect.
14:13
SPEAKER_01: First time trying to light up.
14:14
SPEAKER_01: I feel like I have to impress the boys over here.
14:17
SPEAKER_01: Don't mess it up, man.
14:18
SPEAKER_00: We're gonna make fun of you.
14:19
SPEAKER_00: That's right.
14:20
SPEAKER_00: All eyes are on Nick.
14:21
SPEAKER_00: Like, I'm excited to get this going so I can drink it and smoke it.
14:26
SPEAKER_00: You you fluff that up nice.
14:28
SPEAKER_00: This is almost like a cushion here.
14:29
SPEAKER_00: This is nice.
14:30
SPEAKER_00: I knew what I was doing.
14:31
SPEAKER_00: I figured I'd make it easier on everybody.
14:34
SPEAKER_00: Just kind of tweeze it out a bit.
14:36
SPEAKER_00: Hmm.
14:36
SPEAKER_00: It's burning really well, it's lighting really well.
14:38
SPEAKER_00: That does smell good.
14:40
SPEAKER_00: So, what do you expect for a 10-year-old tobacco?
14:42
SPEAKER_00: I guess.
14:42
SPEAKER_00: I need like an astray or something, huh?
14:44
SPEAKER_00: Oh, uh well, we could bring this one over here.
14:48
SPEAKER_00: We'll just kind of put it in between us, maybe.
14:52
SPEAKER_02: Welcome to the room, guys.
14:53
SPEAKER_00: Welcome to the room.
14:54
SPEAKER_00: They know.
14:55
SPEAKER_00: Anybody that's been listening knows.
14:56
SPEAKER_00: Anyway that's seen the in the the basement here.
14:59
SPEAKER_00: No.
15:00
SPEAKER_00: In the smoke room.
15:02
SPEAKER_00: All right.
15:02
SPEAKER_00: Well, we uh we've had enough time to light and fiddle for it around.
15:07
SPEAKER_00: We should start talking about something.
15:10
SPEAKER_00: Man, this is going good though.
15:11
SPEAKER_00: It's lighting really well.
15:12
SPEAKER_00: So I can't remember because you guys you guys had this before I did.
15:17
SPEAKER_00: Not this, but the this brand.
15:19
SPEAKER_00: Is this something that we just like just picked up one day and then so I know for me, I noticed it because there is a bottle of it in Ohio.
15:28
SPEAKER_02: So we do have one bottle of it that's on our shelves, and it's a blue label, and it's pretty nondescript.
15:34
SPEAKER_02: It's I mean, the label looks a little different, but it doesn't look like anything particularly special.
15:38
SPEAKER_02: It was just it was from Kansas City.
15:40
SPEAKER_02: So I picked up a bottle once and it's a cheap bottle, like 30 bucks, maybe 40 at the high end.
15:46
SPEAKER_02: Like it's not a very expensive bottle, and uh it was pretty good, it was a it was an impressive bottle for its price.
15:53
SPEAKER_02: Uh so I decided to check it out.
15:56
SPEAKER_02: I think after that, Nick, did you find them outside of that?
16:00
SPEAKER_01: Or is it I think I was the first one that got the bottle before they came into Ohio?
16:05
SPEAKER_03: Okay.
16:05
SPEAKER_01: So one of my uh old college roommates lives in Kansas but has gone to Missouri.
16:12
SPEAKER_01: So, like he he has visited this place before, told me about this place, and then CJ, who's been on the podcast, um, him and his family went out to Kansas City, toured this place, and that's how I got my bottle.
16:28
SPEAKER_01: Was uh him and his wife went on the tour, so they get two bottles.
16:31
SPEAKER_01: He got one for me and one for him.
16:34
SPEAKER_01: And this is the one that has like a registry, like where you can write your name down.
16:39
SPEAKER_01: And so my name's written down as getting one of their bottles from this private stock, and it's a six-year-old, I think it's six-year-old from them, they're bourbon.
16:48
SPEAKER_01: But that's how I heard about them before they came into Ohio.
16:52
SPEAKER_01: I've had it for a while.
16:53
SPEAKER_01: In fact, when I got it, I was like, Oh, we need to have this on the podcast, and we need to have Ryan with us.
16:58
SPEAKER_01: Yeah, because he he spent some time in Kansas City.
17:00
SPEAKER_01: Uh we we never did that with him on the podcast, so that's where we're at.
17:04
SPEAKER_01: That's where I've seen it now.
17:06
SPEAKER_01: It's in in here, and I haven't gotten a bottle of just their normal stuff.
17:11
SPEAKER_01: I've gotten to try their rye and whatnot.
17:14
SPEAKER_00: So all right, so it's been in Ohio for a little bit now.
17:18
SPEAKER_02: Yeah, I think I picked that up like a couple of years ago, like two or three years.
17:22
SPEAKER_02: So it's been here for a minute.
17:23
SPEAKER_02: So it's been around.
17:24
SPEAKER_00: So it's pretty safe to assume that this will this will be hitting shelves here in Ohio.
17:28
SPEAKER_01: I don't know.
17:29
SPEAKER_01: No, well, this is probably gonna be a little bit too limited for that.
17:32
SPEAKER_01: Let's say that it probably it probably is too limited for that, but they might be with the way Ohio works, they might be getting close to where they can bring in more product and not have to necessarily worry about getting delisted from Ohio.
17:49
SPEAKER_01: Because I don't even think that their rye is here yet.
17:53
SPEAKER_01: Their gin is not.
17:54
SPEAKER_01: I've been I've heard great things about their gin, but I haven't gotten to try any of it.
17:59
SPEAKER_02: I was trying to see if I could see an image of the Regers that are here in Ohio to see if I got a rye or a bourbon, because they have both.
18:07
SPEAKER_02: So I'm I I almost think I got the rye, but the images are not available, which makes me wonder if maybe they're no longer in Ohio, but I don't know that for sure.
18:15
SPEAKER_02: But they're the Kansas City whiskey, it seems is in Ohio and is around and is here in Columbus.
18:22
SPEAKER_02: So we might want to try that at some point to get uh an actual Kansas City whiskey to see how how that tastes.
18:28
SPEAKER_02: Because I am curious about the whole adding sherry to whiskey and why why you would do that.
18:34
SPEAKER_00: We've had have we had a Kansas City whiskey with sherry in it?
18:37
SPEAKER_00: I thought we did.
18:37
SPEAKER_00: We talked about it, I think so.
18:39
SPEAKER_00: So we've talked about it, but I had some.
18:41
SPEAKER_01: I don't know if you were there, but Herm had some brought to a close.
18:44
SPEAKER_00: Yeah, and we talked about it, yeah.
18:47
SPEAKER_00: And we were like, okay, so that's what makes Kansas like they have their own thing, Kansas City.
18:52
SPEAKER_00: Uh well, I don't know.
18:54
SPEAKER_00: I I mean, I'm interested in it, sure.
18:56
SPEAKER_00: I like Sherry.
18:58
SPEAKER_00: Who doesn't?
18:59
SPEAKER_00: So I don't know.
19:00
SPEAKER_00: I'm liking this.
19:01
SPEAKER_00: Dude, I'm we have no idea.
19:02
SPEAKER_00: We think we could speculate on the price that they're gonna charge for this, right?
19:06
SPEAKER_00: Yeah, yeah.
19:06
SPEAKER_00: We didn't know they didn't tell me the price.
19:08
SPEAKER_01: I don't think they told me the price tag on it.
19:09
SPEAKER_01: I'll look at the email they sent.
19:11
SPEAKER_00: I love that it's something that they're gonna have like in their lineup, though.
19:14
SPEAKER_00: It's not just like a one-off, like they're planning on continuing having a 10-year.
19:18
SPEAKER_00: Yeah, that's cool, dude.
19:20
SPEAKER_00: I mean, this is good.
19:22
SPEAKER_00: They just, if they can keep this going, like keep this on the shelf, even if you have to get it there at the distillery, this is a solid bottle.
19:29
SPEAKER_02: So I did quick just a quick search on why they add sherry to it and like what that came from.
19:35
SPEAKER_02: And it's a pre-prohibition thing, it's an older style thing.
19:38
SPEAKER_02: I don't think they're doing it for the same reasons as they did then.
19:41
SPEAKER_02: At that point, they did it.
19:42
SPEAKER_02: It's more of an identity thing now, probably.
19:44
SPEAKER_02: Right, exactly.
19:45
SPEAKER_02: At that point, they did it to to kind of mellow out harsh young whiskeys, so that way you could get some young whiskey, you can add a little bit of something to it, and it would make it make it taste better.
19:58
SPEAKER_02: So, which does make sense, yeah.
19:59
SPEAKER_02: That's a good good use of just a fortified wine of some sort, usually an oroso sherry, is what they say.
20:06
SPEAKER_02: I gotta say, this is a really good whiskey for my first whiskey in like a month or so.
20:10
SPEAKER_02: So, this is really, really good.
20:12
SPEAKER_00: Oh, this for a tenure actually has got you know more complexity than I would have expected to.
20:18
SPEAKER_02: And this is this a bourbon, yes, it is.
20:20
SPEAKER_01: Uh, and and just a little behind the curtain, uh look the email letter that we got, uh, only 300 bottles will be available for their tenure.
20:29
SPEAKER_01: So we got number two out of 300, and it's exclusive to just the distillery.
20:33
SPEAKER_01: So I'm assuming that they may do a special release that's they plan on selling out, yeah.
20:38
SPEAKER_00: Yeah, but they're gonna continue to keep this.
20:40
SPEAKER_01: I don't know it'll be the same age, but it their private stock label, they this is their new private stock.
20:46
SPEAKER_00: They might do different iterations, okay.
20:48
SPEAKER_00: Well, okay, that's interesting.
20:51
SPEAKER_00: So they really yeah, they really sent us a decent model again.
20:54
SPEAKER_00: Yeah, it's all it might have hopefully didn't ruin me for their other stuff.
20:57
SPEAKER_00: I mean, because this is from only thing I've had from them, and it's good.
21:01
SPEAKER_00: I mean, it's really good.
21:02
SPEAKER_01: So if the one that I have is sourced and not their own distillate, I'm really excited now to try their rye if they start distilling their own rye, because the rye that they put out, even though it's MGP, has the same kind of sweet, tanny kind of thing going on.
21:21
SPEAKER_01: So I'd be very curious on that.
21:23
SPEAKER_00: Yeah.
21:24
SPEAKER_00: Man, I don't know which one I'm enjoying more right now.
21:26
SPEAKER_02: Yeah, the tobacco is very good too.
21:28
SPEAKER_00: This is good tobacco, right?
21:29
SPEAKER_00: I mean, it's behaving super well.
21:31
SPEAKER_02: Like, I feel like it's burning really nicely, it's nice and white.
21:34
SPEAKER_02: The top, Nick, how is it burning okay for you?
21:37
SPEAKER_01: Yeah, I think as a newbie, I'm still trying to figure it out.
21:40
SPEAKER_00: What do you what do you think, Chris?
21:41
SPEAKER_00: Uh, you need to tamp it down harder, and then you need to light it a little bit more.
21:46
SPEAKER_00: Look at mine.
21:46
SPEAKER_01: I keep eyeing that.
21:47
SPEAKER_01: I'm like, uh, yeah, mine's not the same way.
21:49
SPEAKER_00: And I only I've only used two matches.
21:52
SPEAKER_00: That must be nice.
21:53
SPEAKER_00: So yeah, you get there, you'll get there.
21:55
SPEAKER_00: One day, young man.
21:56
SPEAKER_00: Yeah.
21:57
SPEAKER_00: You packed it too loose.
21:58
SPEAKER_00: I can tell you that just by looking at it.
22:00
SPEAKER_00: And then, yeah, now you're good.
22:01
SPEAKER_00: And then and then go ahead and light it up and then tamp it again and you'll you should be set.
22:06
SPEAKER_00: But when you smoke something like this, it it again it almost ruins you.
22:12
SPEAKER_00: It's kind of like this whiskey because it's like this, you're like, this is how it should always be.
22:15
SPEAKER_00: But this is not how if we had a brand new tin of this stuff, it would not smoke like this.
22:20
SPEAKER_00: The moisture content wouldn't be right and it wouldn't be behaving this well, and it wouldn't be as as uh mellow as it is, but also like it's very sour, kind of that's from like you know, just the the firm the fermenting, like the aging and the melding together of those two tobaccos.
22:37
SPEAKER_00: It's good stuff, man.
22:38
SPEAKER_00: It really is.
22:39
SPEAKER_00: Yeah, and it's going really well with it.
22:41
SPEAKER_02: They're going really well together, and um, you know, another testament to Cornell and Deal and their and their uh just the moisture content.
22:49
SPEAKER_02: I mean, we've talked about that before, where it's almost a little wet if you open a new one or a new uh tin.
22:56
SPEAKER_02: But with its aging, it just really works well and makes it burn really nice.
23:01
SPEAKER_00: You said this is Virginia, Preeks, red Virginia's and then Parique.
23:06
SPEAKER_00: Yeah.
23:07
SPEAKER_00: And I think that that's it.
23:09
SPEAKER_00: I think that's it.
23:10
SPEAKER_00: So, and I and I don't remember how much, but I think it's a good amount of Parique.
23:14
SPEAKER_00: See, I think I might like Pariq.
23:16
SPEAKER_00: I might like that spicy peppery.
23:18
SPEAKER_00: The more you get into Parit, the more you like it.
23:19
SPEAKER_02: Yeah, and then this one isn't hitting me real hard though.
23:22
SPEAKER_02: Like, I don't feel like the Preek is particularly spicy.
23:25
SPEAKER_00: I think it's just it's because the age of it, it thinks so, yeah.
23:28
SPEAKER_00: Because I've had this before, like a new tin, and it's it's a not in a bad way, but it's harsher, you know.
23:34
SPEAKER_00: Uh with the Preek, especially.
23:36
SPEAKER_00: Like you can you can feel it.
23:37
SPEAKER_00: It packs a wallop.
23:38
SPEAKER_00: But it's not like some of their blends.
23:40
SPEAKER_00: I mean, a little Preek goes a long way.
23:42
SPEAKER_00: A lot of times you see Preek in a blend, you're talking like 4%, not much.
23:46
SPEAKER_00: When you get up above that, like it's you start, it starts to get noticeable.
23:49
SPEAKER_00: So, like the I've had some blends that were like 75% Preek, which is just ungodly.
23:54
SPEAKER_00: But like even 25% in a blend is a bomb.
23:58
SPEAKER_00: It's like crazy.
24:00
SPEAKER_00: I I've never smoked, we've talked about this.
24:02
SPEAKER_00: I've never smoked straight Parik.
24:04
SPEAKER_00: Yeah, kind of want to do it.
24:05
SPEAKER_00: Kind of want to do it.
24:06
SPEAKER_02: Well, yeah, you gotta try it.
24:07
SPEAKER_02: Gotta try it.
24:08
SPEAKER_00: Gotta gotta smoke straight pareek.
24:10
SPEAKER_01: Latikia, the one that you smoke straight.
24:11
SPEAKER_00: I did smoke straight Latikia.
24:13
SPEAKER_00: Yeah.
24:13
SPEAKER_00: Which is, yeah, well, that was an experience.
24:16
SPEAKER_00: Not a bad one, just an experience.
24:18
SPEAKER_01: Yeah.
24:18
SPEAKER_01: I'm a big Latikia fan, so yeah.
24:21
SPEAKER_01: I know I keep saying that we can't drink this whole bottle, but I'm having a really hard time not.
24:24
SPEAKER_01: Yeah, I'm trying to pace my own.
24:28
SPEAKER_02: Even with the proof of it being 110, it drinks so again.
24:33
SPEAKER_02: We don't like using smooth, but it's drinking so smoothly with that.
24:37
SPEAKER_02: Um, but the flavor is still pretty intense.
24:42
SPEAKER_02: Like there's a lot of flavors going on.
24:43
SPEAKER_00: It's not a one and done sort of thing.
24:46
SPEAKER_00: It's refined.
24:47
SPEAKER_00: Um, and what's interesting is the finish is so tight packed, like it's just it's just good, like it's working well together that you almost think there is no finish, but it is there.
25:00
SPEAKER_00: It's just so tight that it's it's the way it's staying on your palette is just you uh you have to think about it for and then you realize it's still there.
25:09
SPEAKER_00: You know what I mean?
25:10
SPEAKER_00: It's just it's almost becoming part of like it's like it never left.
25:13
SPEAKER_00: It never left.
25:14
SPEAKER_00: Yeah, it's becoming part of the conversation.
25:17
SPEAKER_00: It's just there, it's just part of yeah, yeah.
25:20
SPEAKER_01: This is definitely a thinker put on the finish.
25:24
SPEAKER_00: It's a thing, it's a thing, but this is also, dude, for me, this is a open up, and not a super special occasion, but this is an open up on a on an important night or whatever, and a drink through kind of a bottle, you know.
25:35
SPEAKER_01: You bring that up, I might after trying this, and this this might not be a great thing because we may have been spoiled with it, but after trying this, if they don't put this out at 10 years every time they release it, I don't know that it would be the same.
25:51
SPEAKER_00: I'll that's the thing.
25:52
SPEAKER_00: If they they might if they depart depart from this at all, it's gonna be different for sure.
25:57
SPEAKER_01: And I don't know if that's a good different or a bad different, but uh this is just so good I don't want anything to change.
26:02
SPEAKER_02: I think I think the the finish I think has a large part to do with the 10 years.
26:07
SPEAKER_02: I think the flavor itself may still be there at a younger age, might be a little bit harsher, might not have as good of a finish.
26:16
SPEAKER_02: It'll be different, but but you're just saying the flavor is gonna be a little bit more than a little bit.
26:18
SPEAKER_02: The flavor itself, I think, is is not necessarily because of the age.
26:22
SPEAKER_02: Other than maybe less.
26:25
SPEAKER_02: I was trying to decide if I thought this was oaky or not.
26:28
SPEAKER_02: You know, it's one of those, it's a when you get high up in age with bourbons, you get real oaky.
26:34
SPEAKER_02: I don't want to say oaky, but there's some wood, something wood going on.
26:38
SPEAKER_02: There's there's tannins going on.
26:40
SPEAKER_00: Maybe that's what that dryness is.
26:42
SPEAKER_00: Like that's where that's coming from.
26:45
SPEAKER_00: It's a wood, but it's not like an oak wood.
26:47
SPEAKER_00: And it actually, uh I just keep going back to this.
26:50
SPEAKER_00: It just reminds me of something from like the 40s and 50s.
26:52
SPEAKER_00: You know what I mean?
26:53
SPEAKER_00: It's just old, like old in a good way, like like a gentleman, you know what I mean?
26:58
SPEAKER_00: It's um, and the way it looks, even too.
27:00
SPEAKER_00: Now, what is a sweet mash?
27:02
SPEAKER_00: They did do they specify what that is?
27:04
SPEAKER_00: Because it just says sweet mash on there.
27:05
SPEAKER_00: Do we know we do know what a sweet mash is?
27:07
SPEAKER_00: Do we know what the what theirs like?
27:09
SPEAKER_00: Oh, yeah.
27:09
SPEAKER_01: Do we know what their mash bill is?
27:11
SPEAKER_01: I've looked it up before.
27:12
SPEAKER_00: Let me see if I can find it.
27:13
SPEAKER_00: Their version of a sweet mash.
27:14
SPEAKER_00: I'm not sure if it's like it's the same.
27:16
SPEAKER_00: Is it the same?
27:17
SPEAKER_01: So there's sweet and there's sour mash.
27:19
SPEAKER_01: The versions of it don't really change.
27:21
SPEAKER_00: The mash bill itself would.
27:23
SPEAKER_00: That's what that's what I'm saying.
27:24
SPEAKER_00: I guess that's what I'm getting at.
27:25
SPEAKER_00: Is it what's like what's their mash bill?
27:27
SPEAKER_00: They're calling it a sweet mash.
27:28
SPEAKER_01: Well, there's it's a sweet mash because of how it's made.
27:31
SPEAKER_01: So uh a sweet mash versus a sour mash is they start out new every time for the math for the yeast.
27:38
SPEAKER_01: It's not brought over.
27:39
SPEAKER_01: It's not the sour mash, it has remnants that are brought over time after time.
27:43
SPEAKER_01: Sweet is new every time, which is a lot harder to do and maintain.
27:47
SPEAKER_01: Their mash bill, I believe it's 56 corn, 30 rye, and 14 barley.
27:53
SPEAKER_01: Say that again.
27:54
SPEAKER_01: What was it?
27:55
SPEAKER_01: 56 corn, 30 rye, 14 barley.
27:58
SPEAKER_01: Does that freak you out or what?
28:00
SPEAKER_02: That is impressive.
28:02
SPEAKER_02: I would not have guessed that.
28:02
SPEAKER_02: I was looking for a lot of wheat.
28:04
SPEAKER_02: I was thinking there would be a lot of wheat.
28:06
SPEAKER_02: Yeah, just because of the sweetness.
28:08
SPEAKER_02: And I would say maybe even a little bit of creaminess.
28:10
SPEAKER_00: There's creaminess there's not a whole lot of rye.
28:13
SPEAKER_00: Not a lot of rye, and not in a bad way.
28:15
SPEAKER_00: No, no, especially for a 10-year, I'm just it I'm just surprised for it to be that high of a rye content and for me to be like leaning more towards like yeah, yeah, you.
28:25
SPEAKER_00: I was thinking a little bit more like barley and and and wheat, and it's not.
28:31
SPEAKER_00: It's definitely surprising, yeah.
28:33
SPEAKER_00: 56 corn, I get that.
28:34
SPEAKER_01: It's maybe the maybe the the the quote unquote bite that you guys feel, whether it's tannin or oak, maybe that is the rye.
28:42
SPEAKER_00: Maybe it's gotta be because I mean, I don't know, I thought it was a proof, but 10 years that should be pretty smoothed out by then.
28:48
SPEAKER_00: So maybe maybe what I'm equating to like having the the the little bit of proof is actually more of the of the rye, but still it's not baking spice.
28:57
SPEAKER_00: No, it is not spicy, it's not that it's not spicy like that at all.
29:01
SPEAKER_00: I think if you were to give this to people that don't like rye, they wouldn't never know that it's got a a lot of rye in it, that it's high rye.
29:07
SPEAKER_00: I mean, 30.
29:08
SPEAKER_00: That's that's high rye.
29:09
SPEAKER_00: High rye.
29:10
SPEAKER_00: Yeah, right.
29:11
SPEAKER_00: I mean, that's not playing around.
29:13
SPEAKER_00: No, yeah.
29:14
SPEAKER_00: So damn, it's good.
29:16
SPEAKER_00: And it look how dark it is.
29:18
SPEAKER_00: Yeah, it's a really dark color.
29:19
SPEAKER_01: Yeah, and the bottle, it's really dark.
29:21
SPEAKER_00: Chris Chris poured himself a nice board.
29:23
SPEAKER_00: He's still I'm babying it.
29:24
SPEAKER_00: I'm I'm babying this.
29:26
SPEAKER_00: I don't know.
29:27
SPEAKER_00: Maybe I should just not a bad thing.
29:29
SPEAKER_00: Maybe I should drink it and pour another one.
29:31
SPEAKER_00: It's so good, dude.
29:32
SPEAKER_00: Right.
29:33
SPEAKER_02: I do like these bottles now, and there's there's a few other ones that do this too.
29:36
SPEAKER_02: The whole, the like ribbing around the ribbon.
29:40
SPEAKER_02: Scalloping?
29:41
SPEAKER_02: I don't know what you call that.
29:42
SPEAKER_00: It's right around the weighty or whatever.
29:44
SPEAKER_00: Underneath the neck, like on the shoulders.
29:46
SPEAKER_00: Yeah.
29:47
SPEAKER_00: On the shoulder of the next.
29:48
SPEAKER_00: It's a nice look.
29:49
SPEAKER_00: It's old school.
29:50
SPEAKER_00: Again, it brings back that kind of like, you know, back in the time where things were a little bit more hand-touched.
29:55
SPEAKER_00: You know, it's like uh when you see those old buildings and they have like the stuff in the corners and stuff.
29:59
SPEAKER_00: Like craftsmen used to put stuff in there for that kind of thing.
30:03
SPEAKER_00: I don't know what those are called, but you know what I'm talking about.
30:05
SPEAKER_00: The outside of buildings and stuff, or even on door, even on door frames that we know they put the decorative stuff at the tops and whatnot.
30:12
SPEAKER_00: They just don't do that anymore.
30:13
SPEAKER_00: But that's what that bottle looks like.
30:16
SPEAKER_00: But between that and the label being like, you know, old school.
30:19
SPEAKER_00: I I mean if if you were to think like what the first Hershey's bar label looked like, that would look like that.
30:25
SPEAKER_00: Not me, not like that, but it's the same kind of vibe.
30:28
SPEAKER_00: Fit vibe, yeah.
30:29
SPEAKER_00: Yeah, the old Gillette uh logo, same thing.
30:33
SPEAKER_00: You know what I mean?
30:34
SPEAKER_00: Like those old classic brands.
30:36
SPEAKER_00: That's what that looks like, totally.
30:38
SPEAKER_00: Uh, they've got was it like a little like shield with like like a shield of arms type of deal going on?
30:42
SPEAKER_00: You see that with the JR?
30:44
SPEAKER_00: That's cool, that's cool.
30:45
SPEAKER_00: Private stock, great name.
30:48
SPEAKER_00: That reminds me of something, private stock.
30:51
SPEAKER_00: Trying to think it was like a basic bottom shelf private stock.
30:55
SPEAKER_00: What is that reminding me of?
30:57
SPEAKER_00: A bottom shelf whiskey that was private stock?
31:00
SPEAKER_00: Private something, private stock, not private stock, but something like that.
31:04
SPEAKER_00: I can't think of what it is.
31:05
SPEAKER_00: Maybe it's stock.
31:06
SPEAKER_00: There's something it reminds me of that name.
31:07
SPEAKER_00: I don't know.
31:09
SPEAKER_01: I think there's an Irish that's like lock stock and barrel or something like that.
31:13
SPEAKER_00: Something else.
31:14
SPEAKER_00: I can't think of what it is.
31:15
SPEAKER_00: Private stock.
31:17
SPEAKER_00: It doesn't also doesn't Boarshead have private stock.
31:19
SPEAKER_00: Is that Boarshead that does that?
31:21
SPEAKER_01: They look fancy like that.
31:23
SPEAKER_00: It's called private stock or something.
31:25
SPEAKER_00: Johnny Drum has a private stock.
31:27
SPEAKER_00: Maybe that's what I'm thinking.
31:28
SPEAKER_00: Maybe Johnny Drum.
31:29
SPEAKER_00: Yeah, maybe maybe that's it.
31:30
SPEAKER_00: There's something it reminds me of.
31:32
SPEAKER_00: Not that they ripped it off the name or anything.
31:35
SPEAKER_00: Right, right.
31:36
SPEAKER_00: Reminds me of something.
31:37
SPEAKER_00: But I mean, I mean, honestly, like old in an old JB bottle, that that that logo, same thing.
31:43
SPEAKER_00: It's like it's that old school kind of label.
31:46
SPEAKER_00: I love it.
31:47
SPEAKER_00: It's awesome.
31:48
SPEAKER_00: You don't see enough of that stuff anymore.
31:49
SPEAKER_00: And it's very simplistic, but it's got everything you need on it.
31:52
SPEAKER_00: Very cool, man.
31:54
SPEAKER_00: I like it.
31:55
SPEAKER_02: Imagine the woodwork in old houses and stuff.
31:58
SPEAKER_02: My parents, their house growing up where I grew up, they had that.
32:02
SPEAKER_02: And around like four or five years ago, my parents redid the downstairs and they got rid of the wallpaper and put in drywall.
32:11
SPEAKER_02: And so, so because the the house it didn't have drywall walls, it had old uh like horsehair plaster walls and stuff, so they weren't like flat.
32:20
SPEAKER_02: So because of that, you couldn't paint it because if you painted it, you would see all those wrinkle perfections and everything.
32:26
SPEAKER_02: So that's why you use wallpaper.
32:28
SPEAKER_02: Well, you can it's dang near impossible to get wallpaper now.
32:31
SPEAKER_02: So they said, you know what, we're gonna go ahead and drywall it.
32:34
SPEAKER_02: Yeah, well, that means they lost a quarter inch all the way around the house, all the way around the room.
32:39
SPEAKER_02: Yeah, you know, so they had to take down all the old woodwork because they had the woodwork around the top and the doors and everything else.
32:45
SPEAKER_02: They had to take it all off.
32:47
SPEAKER_02: And then whoever did it, they got it, they got them to take off like a half inch on every side so they could put it back up, yeah.
32:54
SPEAKER_02: Uh, because it wouldn't fit anymore.
32:56
SPEAKER_02: So I had to like redo the whole thing and everything.
32:59
SPEAKER_02: And the guy that did it did an awesome job.
33:01
SPEAKER_02: And also, the other thing that made me think of was my uncle Rich, who is my great uncle.
33:06
SPEAKER_02: He died a long time ago.
33:08
SPEAKER_02: But we went into his house and he was a hoarder, he had a ton of stuff.
33:13
SPEAKER_02: The house didn't even have electricity in parts of it, and he he he shut in barrels, and the barrels were still in the in the bathroom.
33:21
SPEAKER_02: So he didn't live there anymore.
33:24
SPEAKER_02: He lived in like an apartment in town.
33:26
SPEAKER_02: They kind of brought him in a little bit so he would just have people around him.
33:31
SPEAKER_02: But when we went through the house, I was like, I don't know who's doing this, but somebody is going through this house and just dusting the woodwork because the woodwork was immaculate all the way around it.
33:42
SPEAKER_02: Everything else was covered in dust and full of trash and everything else.
33:45
SPEAKER_02: But the woodwork beautiful figure it out.
33:48
SPEAKER_02: No, I don't know if it was just like the varnish that was on it that made it like the keeper elves are coming out to polish the yeah.
33:56
SPEAKER_00: I don't know what it was.
33:57
SPEAKER_00: Freaking weird, man.
33:58
SPEAKER_00: Maybe, yeah, maybe it's the poly or the polyurf thing or something like they had back there that just kept the dust off.
34:03
SPEAKER_02: But yeah, it kept the thing, it cuffed it just really nice.
34:06
SPEAKER_02: So walking into a room full of like trash and junk and dust and everything, but then looking at the like the really nice wood around it, it was a bit creepy.
34:17
SPEAKER_02: That's cool.
34:17
SPEAKER_00: The uh did you find anything in the walls when your parents redid the house and stuff?
34:22
SPEAKER_02: Because you they always used to put stuff in there, we did, but we never took out the walls, so we just put drywall over top.
34:28
SPEAKER_02: Okay, and so because of that, no, we didn't.
34:30
SPEAKER_02: I've heard of people finding like old bottles of liquor and stuff like that.
34:34
SPEAKER_02: We did just growing up, we found stuff on the walls or in little cubbies and stuff all over the place, and like in our attic, we had we saw a lot of like writing of various people.
34:46
SPEAKER_02: Yeah, it's been in our family since like the house was built, so like in 1880 to 90 or so is when it was built, and we so we saw a lot of that.
34:57
SPEAKER_02: There was some like dark stuff.
34:59
SPEAKER_02: I had a cousin that that hung himself in a closet in the house.
35:03
SPEAKER_02: Yeah, in my closet.
35:04
SPEAKER_02: Your cousin when they when they lived there, when they lived there, not when you were there.
35:08
SPEAKER_02: No, no, it was this was you know in the 60s or 70s, damn, or so dude.
35:12
SPEAKER_00: That reminds me of that movie, uh kind of with the with the Indians in the house with the thing with the cupboard?
35:20
SPEAKER_00: No, no, no, no.
35:21
SPEAKER_00: That's a good movie, though.
35:22
SPEAKER_00: The one with Ryan Reynolds, what's it called?
35:24
SPEAKER_00: Oh uh Emedyville horror.
35:26
SPEAKER_00: Oh, oh yeah, yeah, yeah.
35:28
SPEAKER_00: Amityville, Amiville Horror.
35:30
SPEAKER_00: It's like you never know what happened there, and then yeah, but anyway, keep going.
35:32
SPEAKER_00: So there's some dark stuff, yeah, yeah.
35:34
SPEAKER_02: So, you know, then we saw the the the like the um beam that he turned himself on, and you like that was your clock.
35:43
SPEAKER_02: And everything, so it was just like the kid's name or whatever.
35:46
SPEAKER_02: So it was just like Wasn't like Brooks.
35:47
SPEAKER_02: Wasn't like Brooks wasn't a note or anything.
35:51
SPEAKER_02: I don't think it was a suicide note, um, but yeah, we didn't tell my sister that until we left the house and stuff.
35:58
SPEAKER_02: Did you have the movie?
35:59
SPEAKER_02: Like, did it freak you out at all?
36:01
SPEAKER_02: Not me.
36:01
SPEAKER_02: I didn't have any moments where you woke up Melanie that one.
36:04
SPEAKER_02: No, I've never been too much into the ghost story thing.
36:07
SPEAKER_02: Like, I that has ever affected me too much.
36:10
SPEAKER_02: It did affect my sister.
36:11
SPEAKER_00: Yeah, so like I think if it bothers you, then it's you know whether it's real or not, you notice it.
36:17
SPEAKER_00: But if it doesn't bother you, that's you're oblivious, yeah.
36:20
SPEAKER_00: Exactly.
36:20
SPEAKER_00: Yeah, well, that's wild though, dude.
36:22
SPEAKER_02: Holy cow, it was really cool.
36:24
SPEAKER_02: But yeah, those old old houses like that.
36:27
SPEAKER_00: They collect fun, they just collect stories, man, and memories and stuff.
36:31
SPEAKER_00: Oh, we talked about it one time, but uh it was crazy.
36:34
SPEAKER_00: And we used to have these things, but the old medicine cabinets that were built into the wall.
36:38
SPEAKER_00: Oh, yeah.
36:39
SPEAKER_00: They have these little slots on them.
36:40
SPEAKER_00: Remember talking about this?
36:41
SPEAKER_00: There's these little slits, and it was for the DE uh safety razors, the blades.
36:46
SPEAKER_00: So you would you'd shave, you know, and you I don't know if anybody's ever had those.
36:49
SPEAKER_00: That's what I use.
36:50
SPEAKER_00: Um, but they're these double-edged razor blades.
36:53
SPEAKER_00: And you literally, the idea was you just put them in this slot, and what they would do is they'd go in the space between the two studs in the wall, in the drywall, and people people have opened those things up to renovate the bathrooms, and there was like thousands of freaking race, like rusty razor blades in the wall.
37:10
SPEAKER_00: Like it's just wild, you know what I mean?
37:12
SPEAKER_00: That that that was something they that was standard operating procedure, you know, like and what a great use of space.
37:17
SPEAKER_02: I mean, it's just gonna be used for anything as well.
37:20
SPEAKER_00: Like it's weird to think about that there's like sharp, rusty razor blades in the wall, but also like who's going in there?
37:26
SPEAKER_00: You know, there's tile all over the place, yeah.
37:29
SPEAKER_00: Just wild, dude.
37:30
SPEAKER_00: I don't know.
37:31
SPEAKER_00: I I do like that.
37:32
SPEAKER_00: It's uh it's an old way of doing stuff.
37:34
SPEAKER_00: We just don't do stuff like that anymore.
37:36
SPEAKER_00: The all the built-ins.
37:37
SPEAKER_00: I mean, if you ever look at a built-in, other than like the need for insulation, they really utilize space better back then.
37:44
SPEAKER_00: Oh, yeah, we don't do that anymore.
37:46
SPEAKER_00: We don't do that at all anymore.
37:47
SPEAKER_01: Insulation was not a good thing there, yeah.
37:49
SPEAKER_01: Lots of plaster walls.
37:51
SPEAKER_00: Interior walls, like why aren't we using more, you know, right spaces in between studs?
37:56
SPEAKER_00: I don't know, why not?
37:57
SPEAKER_00: You know, like yeah.
37:59
SPEAKER_01: Well, I think that might be because we are a culture now that is uh not very satisfied.
38:06
SPEAKER_01: No, not content.
38:08
SPEAKER_01: So we're constantly changing things around in the home, yeah.
38:12
SPEAKER_01: Like tearing down a wall, I get what you're saying.
38:15
SPEAKER_01: Why do you some personal?
38:16
SPEAKER_02: To me, this was just a room, and that's what that that's the this this is where the table is, and the table's never gonna move.
38:23
SPEAKER_00: Yeah, they would design a house.
38:25
SPEAKER_00: Like, this is where the table's gonna go, period.
38:27
SPEAKER_00: The end.
38:27
SPEAKER_00: Yes, yeah, yeah.
38:29
SPEAKER_00: And you're now it's like, what can we tear down?
38:32
SPEAKER_01: Right.
38:32
SPEAKER_01: It's like, oh, you know, two years from now, I'm bored with this.
38:35
SPEAKER_01: Let's let's move on.
38:36
SPEAKER_00: Renovate new things and everything else.
38:38
SPEAKER_00: Yeah, I'm a built-in kind of guy.
38:39
SPEAKER_00: I like the idea of things being put in for a purpose.
38:42
SPEAKER_00: I like that.
38:43
SPEAKER_00: I like purposeful built-ins for sure.
38:45
SPEAKER_00: I'm a big fan of the I don't like the I don't like I don't like the upkeep on the maintenance, but I love a good pocket door.
38:51
SPEAKER_00: Uh every door should be a pocket door, you know.
38:53
SPEAKER_02: I mean the the bathroom doors are pocket doors.
38:56
SPEAKER_02: Yeah, I love it.
38:56
SPEAKER_00: Yeah, and it's it's great.
38:58
SPEAKER_02: As long as they were great until they break, then you're effed.
39:01
SPEAKER_00: I mean, you are so effed because I mean you're tearing drywall, you open and you get it back the right way.
39:06
SPEAKER_01: The only place I refuse to have pocket doors and hate pocket doors is for a bathroom because of the moisture.
39:13
SPEAKER_01: No, because you how do you lock the dang thing?
39:16
SPEAKER_01: Well, I'm not that worried about that.
39:17
SPEAKER_00: People can walk in on me.
39:19
SPEAKER_00: Dude, you're worried about it.
39:20
SPEAKER_00: Honestly, I'm I'm to the point in my life, I can't think of a situation where I would be that bothered with getting walked in on.
39:28
SPEAKER_00: I just don't.
39:29
SPEAKER_00: I just don't.
39:30
SPEAKER_00: It's more for that.
39:31
SPEAKER_00: Was your problem?
39:32
SPEAKER_00: Like you're standing there, you have to smell what you're smelling and see what you're seeing.
39:36
SPEAKER_00: And what you're seeing's probably not looking that that bare, that bad.
39:39
SPEAKER_00: You know what I mean?
39:40
SPEAKER_00: Like just sitting there.
39:41
SPEAKER_00: The smell is gonna be the worst thing.
39:42
SPEAKER_00: Yeah, but honestly, that's not a me problem.
39:45
SPEAKER_00: That's a you problem.
39:46
SPEAKER_00: You should be embarrassed.
39:47
SPEAKER_00: You walked in on me, right?
39:48
SPEAKER_00: I'm not worried about it.
39:50
SPEAKER_00: Yeah, I mean, heck, I could be at a funeral, it's not gonna bother me.
39:53
SPEAKER_00: Like, I can't think of a situation where it's really gonna bother me that much.
39:56
SPEAKER_00: No, it's not on the same way.
39:58
SPEAKER_01: Yeah, I also care.
39:59
SPEAKER_00: Yeah, I don't care.
39:59
SPEAKER_00: Yeah, dude, I don't care.
40:01
SPEAKER_01: What bothers me isn't necessarily the embarrassment, it's the lack of control.
40:05
SPEAKER_01: I think that's what bothers me.
40:07
SPEAKER_01: I can't control this.
40:08
SPEAKER_01: Is your space and if somebody else enters it?
40:11
SPEAKER_00: What are you gonna do?
40:12
SPEAKER_00: I'm still 80% of my poops are taken with the door wide open.
40:17
SPEAKER_00: So I mean, really, it's this is me speaking to someone that has no kids and has never had kids, right?
40:21
SPEAKER_00: You know, like it's weird for me to shut the door, you know, like at this point.
40:24
SPEAKER_00: Yeah.
40:25
SPEAKER_00: So I don't know.
40:26
SPEAKER_00: Uh I get what you're saying, the lack of security, I guess.
40:29
SPEAKER_01: It's lack of control.
40:30
SPEAKER_00: I can't control what for you talking about.
40:32
SPEAKER_00: I'm not that worried about these things.
40:34
SPEAKER_00: I don't need that much security, but you know, we're just gonna let the wind, you know, the chips can fall more than they're that's right.
40:40
SPEAKER_01: Yeah, so I know that we've talked about the the pipe a little bit, but how do you feel like the flavors go in uh with the whiskey?
40:46
SPEAKER_01: What what Chris has left, and Steve doesn't really have any.
40:49
SPEAKER_02: Yeah, I'm out.
40:50
SPEAKER_02: Uh I had to pour some more.
40:51
SPEAKER_02: I I thought it was uh it was good.
40:53
SPEAKER_02: I had the whiskey before I had the pipe, so I got to experience both ways.
40:58
SPEAKER_02: Um, and I didn't think it changed the whiskey very much.
41:02
SPEAKER_02: And so, uh, which I think is a good thing.
41:04
SPEAKER_02: If it doesn't change the whiskey, that means the tobacco isn't hurting the whiskey or helping it, it's just kind of doing its thing.
41:12
SPEAKER_02: I don't know, but I think it might be helping the tobacco a little bit.
41:16
SPEAKER_00: I wouldn't be surprised because this is that or it's really, really good.
41:20
SPEAKER_00: And I don't remember it being that good.
41:21
SPEAKER_00: Like I never like smoked cajun cake and was like, I gotta go buy 20 bricks of this stuff.
41:26
SPEAKER_00: You know what I mean?
41:28
SPEAKER_00: Right now I'm smoking this thinking like I need to go buy 20 bricks of this stuff.
41:32
SPEAKER_00: So I'm wondering, and sure, some of it's it's 10 years old aged.
41:35
SPEAKER_00: Yeah, sure.
41:36
SPEAKER_00: But but I don't know, man.
41:39
SPEAKER_00: I'm really enjoying this smoke.
41:41
SPEAKER_00: Yeah, this is the best.
41:42
SPEAKER_00: And for a guy who smokes a lot, you know what I mean?
41:45
SPEAKER_00: I mean, hell, I had two cigars today earlier.
41:47
SPEAKER_00: You know what I mean?
41:48
SPEAKER_00: Uh I I'm really enjoying this pipe right now.
41:51
SPEAKER_00: Really enjoying it.
41:52
SPEAKER_00: Like, this is the most I've enjoyed smoking in a minute.
41:55
SPEAKER_00: Yeah, you know, and I had, like I said, two really good cigars today, but this is better than those.
42:01
SPEAKER_00: Just it's just a different experience.
42:02
SPEAKER_00: So I it's gotta be I think that if anything, the alcohol is amplifying the tobacco, which you don't get that often.
42:10
SPEAKER_00: It's making it better.
42:11
SPEAKER_01: It's interesting because I I hear what you're saying on that aspect.
42:16
SPEAKER_01: Between oh, so the this is the fourth tobacco I've had.
42:19
SPEAKER_01: Mississippi River was the most like intense for the the ones that I've had.
42:27
SPEAKER_01: The Steamworks was the best in in in flavor, right?
42:32
SPEAKER_01: This has a bit of that Mississippi River flavor to it, but it smokes like the Steamworks.
42:38
SPEAKER_01: But that that parik that flavor, I feel like actually helps uh tone down the tannin kind of feel or flavor within the whiskey, within the bourbon.
42:49
SPEAKER_01: Like it gives it something to play with versus just being straight tannin kind of that that uh oh what people may say oaky or I see what you're saying.
42:57
SPEAKER_01: It kind of could be like bread absorbing it a little bit, like yeah, not necessarily bread, not absorbing it, but playing so well with it that when you it's almost like when we eat the Prince Dinners, you take a sip of the the whiskey and you take a bite of food and you're like, I don't know which one I just did first.
43:12
SPEAKER_01: Like it just pairs so well together, you know what I mean?
43:15
SPEAKER_01: Like it it me it it blends well.
43:18
SPEAKER_02: And one thing I will say though is that as I was smoking, I mentioned that I was like, this preek is really not that bad.
43:25
SPEAKER_02: Like I'm not getting that peppery note as much.
43:28
SPEAKER_02: Now that I'm not drinking anymore, my drinking is my bottle is gone.
43:32
SPEAKER_02: Um, now I'm getting more of the pureek.
43:35
SPEAKER_02: Now there's a little bit of a linker, lingering pepper going on.
43:38
SPEAKER_02: So from this.
43:39
SPEAKER_02: So the whiskey was hiding some of that preek a little bit for me, and now it's back.
43:44
SPEAKER_00: Well, and that's what I was getting with the bread.
43:45
SPEAKER_00: Maybe it's softening that blow a little bit, just a hair.
43:48
SPEAKER_01: Okay.
43:48
SPEAKER_00: Yeah, that's interesting.
43:50
SPEAKER_01: Kind of like soaking up eggs, egg yogurt.
43:52
SPEAKER_00: Yeah, or uh, you know, like when you go to a Mexican Italian restaurant and they they do like oil and stuff, and then they give you bread and you kind of dip it.
44:00
SPEAKER_00: It's you know, it's you're still really tasting the bread and you're really tasting the oil and stuff, but it's kind of like absorbing.
44:05
SPEAKER_02: But if you just took a spoonful of oil, it wouldn't be very good.
44:08
SPEAKER_02: But if you put it in the oil in the bread, it's yeah, I have to do it.
44:12
SPEAKER_02: It's incorporated.
44:13
SPEAKER_01: Yeah.
44:13
SPEAKER_01: That uh taking a shot glass of olive oil before you drink actually helps with hangovers.
44:19
SPEAKER_00: I don't know about all that.
44:20
SPEAKER_00: I I do try to take if I I try to cook a lot with olive oil just because it's so good for you.
44:25
SPEAKER_00: But I will take a spoonful of olive oil once or twice a day, just in general.
44:29
SPEAKER_00: It's just drink, just straight straight.
44:32
SPEAKER_00: Yeah, it's really healthy for you.
44:33
SPEAKER_00: Super good for you.
44:34
SPEAKER_00: Especially I don't know that it's worth it.
44:35
SPEAKER_00: Especially if you're at all worried about like cholesterol.
44:38
SPEAKER_00: It's actually the opposite of what you think.
44:40
SPEAKER_00: The more olive oil you take, the better your cholesterol is.
44:42
SPEAKER_00: So in terms of the fat.
44:44
SPEAKER_00: In terms of fat types of fat, it's one of the best.
44:46
SPEAKER_00: Raises good and lowers bad.
44:48
SPEAKER_00: It's just it you don't realize that.
44:51
SPEAKER_00: People have always been told olive oil is bad for you.
44:53
SPEAKER_00: It's really not.
44:54
SPEAKER_01: Just like butter.
44:55
SPEAKER_00: You could take an egg, you could take a very freaking bath in olive oil, it can be healthy for you.
44:59
SPEAKER_00: You know, like it's good for it.
45:00
SPEAKER_00: It's good for the skin.
45:01
SPEAKER_00: Good for the ski.
45:02
SPEAKER_01: I mean, if I'm being fair, I would I prefer olive oil and butter over anything else to cook with.
45:07
SPEAKER_01: Like those two things.
45:08
SPEAKER_00: Well, except for beef tallow, is pretty amazing.
45:11
SPEAKER_00: I had two empanadas today cooked in beef.
45:14
SPEAKER_01: Okay, if we're talking like if we're talking savory, I'll take bacon grease and beef tallow over butter, over olive oil.
45:20
SPEAKER_01: But I'm saying if I'm just doing general, if I'm having eggs, I would prefer butter over olive oil.
45:25
SPEAKER_00: I actually use butter and oil together simultaneously because it actually keeps it from burning.
45:31
SPEAKER_00: And it works really well.
45:32
SPEAKER_00: It's a little trick.
45:33
SPEAKER_00: Do you ever do that?
45:34
SPEAKER_00: It'll burn you burn your butter otherwise.
45:35
SPEAKER_02: If you do half and half, it it it kind of makes it, it's a really nice mix just in general.
45:41
SPEAKER_02: And it makes a really good roux if you're if you're soup making.
45:44
SPEAKER_00: You just gotta get your you gotta you gotta keep whisking that.
45:48
SPEAKER_00: You can't, yeah.
45:48
SPEAKER_00: You gotta you can't stop.
45:50
SPEAKER_00: It'll clump up on you.
45:52
SPEAKER_00: You can't stop it.
45:52
SPEAKER_00: And you can burn a root, too.
45:54
SPEAKER_00: It's a lot of work.
45:57
SPEAKER_01: Yeah.
45:57
SPEAKER_01: Anyway, anyway, it's it's really I just want to keep the conversation going so I can have more.
46:02
SPEAKER_01: That's really hard to pass it off.
46:05
SPEAKER_00: If we weren't doing like a if we weren't on a schedule, that this I think this bottle, and this is what they were gonna say about it.
46:12
SPEAKER_00: I think we could sit here and open this and talk and drink, and the next thing you know, it'd be gone and we'd be ready to go home, you know, and that'd be it.
46:17
SPEAKER_02: Yeah, we absolutely could.
46:18
SPEAKER_02: It is a very uh it's just a very good drinking whiskey.
46:22
SPEAKER_02: Like it's it's good one.
46:24
SPEAKER_02: It's one of those that um that would be like a shelter, like I would want it always on my shelf kind of thing, but it would it's one of those, it's hard, it's hard to find this, but it's a shelter that I want to take down and finish.
46:38
SPEAKER_02: Yeah, it's like it's like it's more than a depth or something.
46:41
SPEAKER_00: You kind of pull it down and crack it open, and you have it on, you know, with two or three or four people, and then and that it was a nice yeah.
46:48
SPEAKER_00: The goal is to get rid of it.
46:49
SPEAKER_01: It's so interesting because think of the last bottle that you've had that you can say, I would like this as a shelfer, but this might be like the top shelf shelfer that I may not get again.
46:59
SPEAKER_01: Like you want it.
47:00
SPEAKER_00: At the same time, it's refreshing, but also it's one that you would pull down and and just share with people until it's gone and you and and you'd finish it.
47:07
SPEAKER_02: It's it's one you would almost want to always have two bottles, just for that reason.
47:11
SPEAKER_02: Like it's you finish one, you get another water.
47:13
SPEAKER_00: I think that's really the highest praise we can give this bottle.
47:16
SPEAKER_00: It's just that good.
47:17
SPEAKER_00: Like that that you that you'd want it, you don't want to get rid of it, but also like I could I could just see pulling this down and just drinking it, yeah.
47:27
SPEAKER_01: You know what this does remind me of?
47:29
SPEAKER_01: I've been trying to figure out what this bottle specifically reminds me of.
47:33
SPEAKER_01: I don't know that you got to try it or not, Steve.
47:38
SPEAKER_01: But I had a bottle of cream of Kentucky.
47:41
SPEAKER_01: Do you remember that?
47:42
SPEAKER_01: We had it on the podcast, it was just you and me.
47:45
SPEAKER_01: That's what this reminds me of.
47:47
SPEAKER_00: That was another one that we were like, it's like a it's like a unicorn bottle for a lot of people, you know.
47:52
SPEAKER_00: It's like a bottle you don't you want to have, you don't want to get rid of it.
47:55
SPEAKER_00: But when you when you start drinking it, you don't want to stop.
47:59
SPEAKER_00: Yeah, there's just it's so good.
48:01
SPEAKER_00: And it just goes so well with the conversation, and you it's not it's not work to drink it.
48:06
SPEAKER_00: You don't want to stop drinking it either, and you don't want to switch to anything else.
48:09
SPEAKER_00: That's the other thing is you don't want to switch to anything else.
48:12
SPEAKER_00: Yeah, you just want to keep going.
48:14
SPEAKER_00: And that's it's yeah, it's a like a dude, it's like a marathon bottle.
48:18
SPEAKER_00: You know what I mean?
48:19
SPEAKER_00: Just don't want to stop.
48:20
SPEAKER_00: You know, it's that's I like it, man.
48:22
SPEAKER_00: I like that it it invokes that kind of a feeling that you would be up till three 3 a.m., you know, with this bottle.
48:29
SPEAKER_00: Yeah, good conversation, great times.
48:31
SPEAKER_00: Yeah, yep.
48:32
SPEAKER_02: All right, so a couple of winners for the for the start of our day here.
48:36
SPEAKER_02: We got a really good tobacco, we got a really good bottle.
48:39
SPEAKER_02: That's a win.
48:40
SPEAKER_02: Stay tuned for the next stay tuned for the next one.
48:43
SPEAKER_02: Cheers.
48:48
SPEAKER_02: Thank you for listening to the podcast.
48:50
SPEAKER_02: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
48:56
SPEAKER_02: We can be reached on our website, whiskey tasterspomma.com, with any ideas for the show.
49:01
SPEAKER_02: Thanks again.