Latest / The Scotchy Bourbon Boys / Journey into the Art and Science of Spirit-Making with Turner Wathen, Founder of Rolling Fork Spirits

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Journey into the Art and Science of Spirit-Making with Turner Wathen, Founder of Rolling Fork Spirits · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest, but if you're at all interested in the Fortean High, strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:52
  Speaker 2: I'm a fan of the Fortean High Strangeness and I'm a fan of the Unexplained High Strangeness.
• 2:38
  Speaker 4: High Strangeness.
• 2:38
  Speaker 4: Alright, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:45
  Speaker 5: We've got what's up everybody and we got the kid in the house.
• 2:59
  Speaker 4: Hi, yep, I'm here and we also have a special guest, turner Wathen of he Is Rolling Fork Spirits.
• 3:09
  Speaker 4: We've had Turner on before.
• 3:11
  Speaker 4: We've hung out with Turner.
• 3:13
  Speaker 4: Welcome Turner, welcome Turner.
• 3:17
  Speaker 6: Hey, hey, hey.
• 3:20
  Speaker 4: It's great to have you on the podcast.
• 3:22
  Speaker 4: Remember we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for everything Scotchy Bourbon Boys, glen Caron's T-shirts, bourbon Balls.
• 3:31
  Speaker 4: If you want something like that, check it out or contact me on Facebook.
• 3:37
  Speaker 4: We're on Facebook, instagram, youtube and X and then also on all the major podcast formats.
• 3:43
  Speaker 4: Check us out on Apple, iheart, spotify and any other place that you listen.
• 3:47
  Speaker 4: Great to have everybody in the house tonight.
• 3:50
  Speaker 4: It's good to have a full cast on a Tuesday night.
• 3:55
  Speaker 4: We are doing this podcast for Rolling Fork Spirits and Turner.
• 4:01
  Speaker 4: It's always great to have you on here.
• 4:03
  Speaker 4: It's like I love your background.
• 4:07
  Speaker 4: You are professional tonight.
• 4:12
  Speaker 6: Yeah, yeah, right.
• 4:13
  Speaker 4: Yeah, but you wouldn't know it.
• 4:15
  Speaker 4: So we know you didn't set that up all together.
• 4:22
  Speaker 4: Was that your wife that just got you all set up beforehand, or did you actually do that?
• 4:27
  Speaker 4: My wife did that Well.
• 4:30
  Speaker 4: We applaud her.
• 4:31
  Speaker 4: Yes, we give her a little fly-off, but I have to say, enjoy the background.
• 4:42
  Speaker 4: But also, why don't you give everybody just a brief rundown of how you got into this business and initially?
• 4:51
  Speaker 4: I know it.
• 4:52
  Speaker 4: We've heard of Supernation CT, but it's always good to run over for all the new people and the kid.
• 5:02
  Speaker 3: I have no idea what's going on.
• 5:03
  Speaker 3: I need some backgrounds.
• 5:07
  Speaker 2: I love them for you.
• 5:09
  Speaker 2: You know what's going on.
• 5:13
  Speaker 6: I really appreciate you guys your time and allowed me to come on here.
• 5:17
  Speaker 6: I've been rolling for it derived from my family's rolling for it discovery that was started in 1786, before Kentucky was a state.
• 5:26
  Speaker 6: Fast forward to 100 years.
• 5:28
  Speaker 6: We were then one of the large splits, the producers of the state of Kentucky, the first producer to install a continuous home, still under the Arnie Watkins Company.
• 5:39
  Speaker 6: I'm telling you a whole different story on a whole different podcast.
• 5:42
  Speaker 6: I've got the old brand dad brand, the Belzel Hayden's family, and now our family came to require the old brand dad brand and become one of the few medicinal producers during Provision.
• 5:54
  Speaker 6: So up through your 1950s I was part of the largest whiskey king Wommerett in the United States and classic American story.
• 6:08
  Speaker 6: You got three generations of bad spending and alcoholism and now I've had all this bullshit through Rome.
• 6:19
  Speaker 2: And while there's a great break, stacey Richards says hey, turner.
• 6:26
  Speaker 6: Hello Stacey, thank you for joining.
• 6:29
  Speaker 6: We've got some haters on here.
• 6:32
  Speaker 4: Well, and you've also got Greg Schneider talking about how your family has such a long, rich tradition in Kentucky.
• 6:39
  Speaker 4: He's like kudos to you.
• 6:41
  Speaker 4: So I mean, turner, we know, obviously, and you know I mean you're a big friend, you know, fan of Greg Greg Schneider's with us tonight on the Facebook Live.
• 6:52
  Speaker 4: But you know I think he's also a fan of what you're doing too and you know that's one thing that's great about the spirit industry.
• 6:59
  Speaker 4: You know, maybe talk about how you know what you're doing and all the people that you've met and the acceptance, because it's like you're not doing something.
• 7:09
  Speaker 4: That's most you know.
• 7:11
  Speaker 4: Like when you're talking about the whiskey culture and everything you know you were you wanted to do something different, but talk about how it's been accepted.
• 7:24
  Speaker 6: Well, I'm, I'm, I'm, I'm, I want to.
• 7:28
  Speaker 6: I never care about how.
• 7:30
  Speaker 6: I'm one of the larger independent importers of the wrong, so I vote wrong for over 10 countries of jurisdiction.
• 7:38
  Speaker 6: I have wrong aging from an age up to 18 years of age, but I call for myself on an independent bond, Meaning that I don't do any distillation currently.
• 7:48
  Speaker 6: Currently I'm a independent, I'm a bottle-alertized source from all across the Caribbean and I barrel, age and bottle them at the Stilite Distillery in Hooper Winery.
• 8:01
  Speaker 6: Much respect to Ted and Dana and Blake and the family and for me, I did never wanted to let my ancestry down, and so quality was the most important focal point of whatever I was going to do.
• 8:29
  Speaker 6: And Greg can relate to the pitch deck culture of how we can rapid, rapid age something or find a way to create a tweak in something to make it better, faster, quicker, and in this industry it does not work.
• 8:50
  Speaker 6: Time and a barrel and production method and distillation method are the biggest factors that make something of milk or of standard, and you can't you can't bastardize that, you can't fix it.
• 9:10
  Speaker 6: We've had people try recently.
• 9:13
  Speaker 6: There's no micro-aging that works.
• 9:15
  Speaker 6: There's no rapid aging.
• 9:17
  Speaker 6: If you flavor something then they just bottle the core.
• 9:20
  Speaker 6: But what we care about is the time-honored tradition of aging something in a barrel and hoping that your flavor sense and your particular effort in your craft allows you to procure something in a bottle that an audience doesn't hate.
• 9:47
  Speaker 2: Greg says amen brother.
• 9:49
  Speaker 4: Yeah, and so right now we got to get something in our glasses and I definitely have also the.
• 9:57
  Speaker 4: So we did bourbon cask.
• 10:02
  Speaker 4: You know that's the nine-year.
• 10:04
  Speaker 4: Is that the cask that we tasted?
• 10:06
  Speaker 4: The pappy cask that you know?
• 10:10
  Speaker 6: That's not the pappy cask, but that is an ORVW.
• 10:14
  Speaker 6: Plus you guys, we drank out of an actual Brunheim Weaver from 1997.
• 10:21
  Speaker 6: That one was produced at the.
• 10:25
  Speaker 6: That cask came from the Buffalo Creek.
• 10:28
  Speaker 4: Okay, all right, so I've got that one.
• 10:31
  Speaker 4: I've got the one you initially, the Barbados nine-year that you sent up, which was bottled in Indiana.
• 10:41
  Speaker 6: You have a ten-year sample, I believe.
• 10:45
  Speaker 4: Oh yeah.
• 10:48
  Speaker 6: Man that it's phenomenal and it knows us like a little bit and we're learning a lot about oak expressions and the different types of French oak or American white oak and their impact, and whether it's a wine barrel or a pork barrel and or lightly charred barrels.
• 11:21
  Speaker 6: Oh, yeah.
• 11:23
  Speaker 6: Brunheim is such a soft-based product but it's sugar-based, it's not very oily in nature, that something that's seasoned or toasted because it's not charred, it hasn't already been aged.
• 11:40
  Speaker 6: It can produce, it can pump in a lot of like menthol, a lot of very viscous or very intense flavors, very much oak-like and menthol-like, and it does this real nasty effect for like the first nine months and up to like 17 months.
• 12:06
  Speaker 6: It's not a very good product.
• 12:07
  Speaker 6: But once you get past those 17 months and get to like two years plus aging, the rum and those types of barrels then becomes this nice rich butter scotch and that ten-year it knows it's like a bourbon, it almost drinks like a bourbon and it's.
• 12:26
  Speaker 6: I was very pleased with that barrel.
• 12:31
  Speaker 3: You're giving my hopes up.
• 12:32
  Speaker 4: No, my hopes are so far up right now.
• 12:35
  Speaker 4: That's insane.
• 12:36
  Speaker 4: So once again, so I.
• 12:40
  Speaker 4: Although it does, it does like tons of butter scotch up front.
• 12:47
  Speaker 4: What is the proof on that?
• 12:50
  Speaker 4: Holy shit.
• 12:52
  Speaker 3: Are we sure this is rum?
• 12:53
  Speaker 3: This is actually good.
• 12:56
  Speaker 4: No, no, that's what Turner's doing.
• 12:58
  Speaker 4: That's why this is so, and it's like what Turner does is he changes your perception of what rum can be, because he's.
• 13:09
  Speaker 4: I mean honestly, it's alchemy, right, turner?
• 13:12
  Speaker 4: Should we lose him.
• 13:16
  Speaker 6: No, no, no, you're not wrong at all.
• 13:18
  Speaker 4: I mean, it's not, it's rum and it's whiskey and it becomes its own thing.
• 13:22
  Speaker 4: And I find what you're doing is kind of bringing where.
• 13:28
  Speaker 4: Most of the time with whiskey and you finish, you don't want to over finish it to make it taste too much like port, or you don't want to over finish to make it too much taste, make it to make take too much like rum.
• 13:40
  Speaker 4: But with rum and whiskey it's almost like you want to over flavor it with the whiskey so that the whiskey is balancing with the rum.
• 13:49
  Speaker 4: So you're not sure whether you're drinking rum or whiskey, but you're getting all the really awesome flavors of that vanilla from the rum and this one, like you said, I can pick up a little bit of that menthol.
• 14:01
  Speaker 4: There's a little bit of that, almost like it's a breath mint or a butter mint, one of those you know, those butter mints that you have after it's there.
• 14:08
  Speaker 4: But then there's that butterscotch and that whiskey flavor and it's such a.
• 14:13
  Speaker 4: I would say you could call this the Rolling Fork Party.
• 14:24
  Speaker 2: So I gotta tell you this is the one that I poured and if you can talk about this one because you got, you won the World Spirit's Competition in San Francisco.
• 14:36
  Speaker 2: You got a gold medal for this one.
• 14:40
  Speaker 2: This is the 11-year-old El Salvador and I gotta tell you this is like a chocolate caramel candy bar in your mouth.
• 14:50
  Speaker 2: I mean, this just is just cool.
• 14:53
  Speaker 2: It's like a holiday candy bar.
• 14:57
  Speaker 2: Every time I taste it.
• 14:59
  Speaker 4: Yeah.
• 15:00
  Speaker 2: This is awesome.
• 15:02
  Speaker 6: This is a $10,000 in a brokerage of 25 barrels of El Salvadoran rum from the Ron Chichuichon I'm gonna mispronounce his name, I apologize, ron.
• 15:20
  Speaker 6: Sorry, there's only one to slower it El Salvador.
• 15:23
  Speaker 6: It's a holiday and shit, and so I wired half of the buy and then no one responded for five months.
• 15:38
  Speaker 6: I was like, oh, I got ripped.
• 15:41
  Speaker 2: Oh, wow.
• 15:42
  Speaker 6: You know what you play in international water.
• 15:45
  Speaker 6: You get ripped by a shark, shit happens, and then all of a sudden the guy pops back up and he's like I don't know, I'm like what I got this great, he's like.
• 15:56
  Speaker 6: And also, if you can come pick it up yourself, you can have it.
• 16:01
  Speaker 6: I won't make you pay anymore.
• 16:03
  Speaker 6: Two gringos get in the van and make it to El Salvador.
• 16:11
  Speaker 3: Jesus, do you have a death wish?
• 16:14
  Speaker 2: Oh, my God.
• 16:16
  Speaker 6: It's like I'll pay the second half of the money.
• 16:19
  Speaker 6: Let's put this on the tape and get this blackout of there because I won't make you pay.
• 16:26
  Speaker 6: We got this phenomenal vanilla bomb that was right around 120 proof and so then we proved it down to 110 and then put it in a variety of bourbon, ride, port and sherry cans and let it ride for 22 months.
• 16:52
  Speaker 6: And what was fun about that project was that those products was vanilla heavy plus but very singular.
• 17:04
  Speaker 6: No maturation, no buttery middle palate, no real good finish.
• 17:08
  Speaker 6: It was what it was.
• 17:10
  Speaker 6: It was a straight vanilla out of a column.
• 17:13
  Speaker 6: Still, they made a very clean product and we were able to just kind of see maturation over two seasons in almost two years and see what it could do to a base product, and we were very thrilled with the outcome.
• 18:20
  Speaker 4: So one of the unique things about all your bottles and barrels it seems like you have a story for every single one, Like there's something that happened that wasn't normal, and that's one thing that's really kind of cool.
• 18:40
  Speaker 4: I mean, you have all these different brands and all this stuff that's happened to it and all the different things and all that.
• 18:48
  Speaker 4: You're so involved personally.
• 18:49
  Speaker 4: Do you just have?
• 18:51
  Speaker 4: What do you do with the barrels?
• 18:52
  Speaker 4: It's just an average thing.
• 18:55
  Speaker 4: You buy it, you age it, you put it in something, you dump it, you bottle it and then are you disappointed when that happens.
• 19:07
  Speaker 6: Oh, because you have those and you know them, and so you just buy them and then you don't talk about them, never mention it again.
• 19:18
  Speaker 6: No, they're just like the co-workers you don't like or the cousins in your family that you don't really want to talk to at the functions.
• 19:25
  Speaker 6: You just live with them and cycle them up to the starlight crew and let them buy with them.
• 19:37
  Speaker 6: And but what we've been in part of parcel is a lot of our partnership with the starlight distillery is it's increased our ability to fly with more unique ship.
• 19:48
  Speaker 6: So we're in our seventh year of operation, our fifth year of sales, and we're obviously we're.
• 19:58
  Speaker 6: We have a world, we have so much to learn, but we continue to find opportunities to get that growth and you just keep making less.
• 20:10
  Speaker 6: You keep making more successes than failures and you don't go out of business, hopefully.
• 20:18
  Speaker 4: Well, that's a.
• 20:18
  Speaker 4: That is a good, that's a good plan.
• 20:20
  Speaker 4: I mean not to go out of business, right.
• 20:24
  Speaker 4: But at the same time, I think it's hard to go out of business when you're doing what you do and you're producing the liquid that you are producing and then promote.
• 20:36
  Speaker 4: You know putting the time and effort that you put in to promote it.
• 20:39
  Speaker 4: So I think that you're doing all the right things.
• 20:44
  Speaker 4: But I'm I know from you know the standpoint.
• 20:48
  Speaker 4: You know some days you wake up and you got to say what the fuck am I doing?
• 20:52
  Speaker 4: And then other days you can't wait for the alarm to go off.
• 20:55
  Speaker 4: Right, oh, it's happened.
• 21:02
  Speaker 5: Hey Turner, how many states are you distributing in now?
• 21:06
  Speaker 6: So we are now in 18 states and then we will be most likely exporting to Canada, starting in January of next year.
• 21:19
  Speaker 4: You're in Ohio and Anne is listening, so she basically I'm pretty heavy here.
• 21:30
  Speaker 2: Read a few of her comments.
• 21:31
  Speaker 4: You want me to read a few of her comments?
• 21:33
  Speaker 4: Is she harassing?
• 21:35
  Speaker 2: us.
• 21:35
  Speaker 2: Oh my god, you don't have your glasses there?
• 21:37
  Speaker 5: No, I'm just.
• 21:37
  Speaker 5: Did you talk about the single barrel that she's going to have at the single barrels Saturday?
• 21:43
  Speaker 2: It's a secret there CD, it's always a secret.
• 21:47
  Speaker 2: She says Roman Bourbon is a marriage for the ages.
• 21:52
  Speaker 2: But then she's talking about Donovan Goebel's reply, which she says I have lots of amazing rum that are far more interesting than any whiskey I've ever tasted.
• 22:04
  Speaker 2: And then she says, donovan Goebel, right, people are missing out, and on some level I'm very okay with that.
• 22:12
  Speaker 4: And then Anne asks right here she asked me to ask you, turner, what's the most amazing barrel finished rum you've ever had.
• 22:25
  Speaker 6: That's okay, that's a loaded question.
• 22:37
  Speaker 5: I have a feeling this is going to come with.
• 22:39
  Speaker 5: It was an accidental barrel of some.
• 22:42
  Speaker 6: No, I want to stand up and go find it.
• 22:50
  Speaker 6: So, in general, my favorite because I've drank enough of all of it where I really like to make a rum it's kind of synonymous with double pot still Bourbons where, because it's distilled at a lower temperature and it has more of those fatty acids or what like rum fatty acids that allow a lot of those flavor components.
• 23:18
  Speaker 6: It's really interesting, and the more that that bottle stands open and breathes, it changes over time and so so I've had some older Jamaican rums that are extraordinarily impressive and that is like you have one sip, you walk away, come back 15 minutes later.
• 23:39
  Speaker 6: It's an entirely different experience and you can repeat that and that's just such a lucky kind of experience to find.
• 23:49
  Speaker 6: Like you, also not be willing to chase the weirdness, we did a 22 year old single barrel, out of which, in that it was the most well balanced yet flavor compacted product that I've ever seen go into a barrel, and it had, instead of like having a start, no and finish, it had a start and then you got citrus and then you got this like which caramel middle body and then you got this toast from the barrel and the vanilla and from the char and then it went back to citrus and you're like, and then you would go back two days later and find something different.
• 24:37
  Speaker 6: So my favorite thing about what I'm doing looks like what you guys are doing is they're going on this journey to just try really cool shit and see what's out there.
• 24:53
  Speaker 3: I actually have a weird question, if you don't mind me asking do you feel like your like creativity when it comes to flavors is kind of limited by the market itself, like you can't really do what you want to do?
• 25:11
  Speaker 6: It doesn't limit what I want to do.
• 25:14
  Speaker 6: It limits what I can sell.
• 25:15
  Speaker 6: It limits, and that's okay.
• 25:19
  Speaker 6: That's okay because a consumer based market means that the consumer gets addicted to what they want, and so it's up to that person to decide.
• 25:31
  Speaker 6: And I can try and convince you to put wasabi in your ketchup.
• 25:37
  Speaker 6: I'm trying to convince you to put salt or mayonnaise or hot sauce in your ketchup, but some dudes just want ketchup and that's okay.
• 25:48
  Speaker 6: So I can throw a whole bucket of shit at you.
• 25:52
  Speaker 6: But you know, our biggest seller is horse bread, which is from Barbados.
• 26:00
  Speaker 6: It's a pot column blend.
• 26:01
  Speaker 6: It's very well made.
• 26:02
  Speaker 6: It's very well balanced.
• 26:04
  Speaker 6: The horse bread story doesn't go way outside on its yeast strange the strain, so it's not doing something overly creative, but it delivers a phenomenal product and that for us in some aspects keeps the life itself.
• 26:21
  Speaker 6: But I've got over nine different countries of Rome aging that I am more passionate about because they just get less attention.
• 26:31
  Speaker 6: So maybe they need more attention so I got to give it to them.
• 26:34
  Speaker 6: But yeah, it's going to take a lot of education and I appreciate you guys for having me on to get people to buy into Rome as a spirit category.
• 26:50
  Speaker 4: So I'm just completely naive, because the one thing that you send up to me all the time is finished Rome, whiskey, finished Rome on a consistent basis, and or now the Ambarana one that you sent up.
• 27:05
  Speaker 4: I'm excited to taste that, that you know.
• 27:08
  Speaker 4: But rolling fork has just you sell just rum, right, you don't finish it all, you're selling rum, correct?
• 27:25
  Speaker 6: So no, everything under rolling, for it is a run that has been secondarily matured in a second okay.
• 27:33
  Speaker 3: Okay.
• 27:34
  Speaker 6: For further maturation.
• 27:35
  Speaker 6: We do buy some barrels that we love so much that we're like we're not going to touch.
• 27:41
  Speaker 6: This stays and it's original and we're not going to do any secondary.
• 27:47
  Speaker 6: Finish you.
• 27:48
  Speaker 4: So that just stays, that just stays in your garage for Friday nights party guys, absolutely Okay.
• 27:58
  Speaker 4: So Anne asks can you come to Ohio?
• 28:02
  Speaker 4: She wants you to come up to Ohio.
• 28:04
  Speaker 4: I mean, you've got talk about real quick, we do.
• 28:09
  Speaker 4: You did send up one of the Ohio single barrel releases that you did just I believe the in what was it?
• 28:17
  Speaker 4: September, was it?
• 28:19
  Speaker 4: Yeah, so you know, talk about that one and then you know so and then answer Anne's question.
• 28:28
  Speaker 4: If you come up, she'll just tell her you're coming to my house and you're going to stay here.
• 28:32
  Speaker 4: If she wants to see you, she has to.
• 28:34
  Speaker 4: You know, that's what's got to happen.
• 28:36
  Speaker 3: He's saying with me.
• 28:39
  Speaker 6: So I was just in Ohio for the Ohio rum societies Halloween party in Columbus.
• 28:47
  Speaker 6: I showed up to those guys and that was a lot of fun.
• 28:52
  Speaker 6: And Ohio is a control state and control states state, distributor, shipper or just selling booze is not always the most fun thing because we follow a three tier system.
• 29:09
  Speaker 6: You want to sell a t-shirt, you print a t-shirt, you put it online, you sell it.
• 29:14
  Speaker 6: You want to sell alcohol.
• 29:17
  Speaker 6: It's a whole different game.
• 29:18
  Speaker 6: And Ohio approached us was like we are interested in you guys.
• 29:27
  Speaker 6: We already dealt with Oregon and North Carolina and Pennsylvania and can be candid, it's a very unaware audience that is very frustrating to have a real, clear conversation with.
• 29:47
  Speaker 6: About what, what age spirits are Ohio and Anne?
• 29:54
  Speaker 6: And these folks come along like we're interested in you guys, you're not interested in us, like I still run, that's not interesting to you, and you're a control state, we're not.
• 30:07
  Speaker 6: No, we're like no, we're really interested.
• 30:11
  Speaker 6: And then they show up and these guys picked Tim.
• 30:18
  Speaker 6: Barrow also.
• 30:21
  Speaker 6: Now you're my number one favorite state ever, oh, age.
• 30:26
  Speaker 6: So we were fortunate to release, so we're starting out with just Barbados four square rock.
• 30:37
  Speaker 6: It's a great introduction the US market to get people to understand, to step outside the bounds of American whiskey by something new.
• 30:48
  Speaker 6: It's phenomenal.
• 30:50
  Speaker 6: And we wrote out some really awesome casts in the beginning.
• 30:55
  Speaker 6: So for September we released a 16 year old four square which had no secondary finish, it was all just individual resting cast, set up about 24.
• 31:05
  Speaker 6: It was in 2007 and going back to the four square distillery and when Richard and the first word was really picking up their own distillation methods and really started hitting stride in 2006 and 2007.
• 31:22
  Speaker 6: So we really like this mark that that year is a.
• 31:26
  Speaker 6: It's phenomenal and you'll see a prefix on the cast number, which is at that, so seven.
• 31:33
  Speaker 6: We also did a tin year, barbados realm, but it did those two years tiny that you just sampled in a wood for double a barrel.
• 31:45
  Speaker 6: I love it because I think it tastes like, like urban.
• 31:48
  Speaker 6: It's phenomenal.
• 31:49
  Speaker 6: And then we also did a nine year four square that sat in a well or 14 year old cast for over 17 months.
• 31:58
  Speaker 6: All those are cast right there, all over 111.
• 32:06
  Speaker 4: So the one, the one OHLQ you sent up to us, that's the one that's been released already, correct?
• 32:12
  Speaker 4: So we know that there's a lot more barrels coming, so we're excited about that.
• 32:19
  Speaker 4: But also, so talk about you wanted a basis, so the one knows.
• 32:25
  Speaker 4: Now, ct, do you have this?
• 32:26
  Speaker 4: Did you buy this Ohio pick?
• 32:30
  Speaker 5: Didn't, because about that same time I was talking to Turner about and it just before that it come out about the, the ORVW bottle and that's the one that Nash and I bought.
• 32:41
  Speaker 5: That Nash sent to and I think that was just before that release came through the state of Ohio.
• 32:49
  Speaker 4: So the ORVW bottle, what, what?
• 32:52
  Speaker 4: Okay, so we've got this.
• 32:53
  Speaker 4: So kid you, so, wasn't it?
• 32:56
  Speaker 4: But but you, what I get like on this one here which is state, you know, the state pick, which I do, we do have and you were talking about, but I get a ton of graham cracker, like it's just like all graham cracker just on the nose, and then it's such a good balance of the, the barrel, but then there's a lot on this one, a ton of vanilla marshmallow kind of thing, right.
• 33:27
  Speaker 3: Yeah, like I'm getting almost something, like it's just so.
• 33:31
  Speaker 3: I'm not used to this much sweetness in a liquor and I'm like, because usually I'm very turned off by that, but I it works with this.
• 33:40
  Speaker 4: Right, that's.
• 33:40
  Speaker 4: That's the whole thing.
• 33:41
  Speaker 4: That's the whole thing that Whiskey does to the rum.
• 33:44
  Speaker 4: Now, turner, are you the one, is that your pallet all the time, or do you have a team that's helping you?
• 33:53
  Speaker 6: Jordan has a better pallet than I do, my partner Jordan Morris, but it's just me and I making yeah, making all my decisions.
• 34:05
  Speaker 6: And so the sweetness on that one, whether you're in the rip cast.
• 34:11
  Speaker 6: And then there's something about the weeded bourbon cast, which you is a softer grain base than a traditional dry or a traditional corn based whiskey in the kitchen that really allow really soft vanilla balance to come out in that Now, of course, where it is known for traditional toasting top cut from the middle pallet, and so that helps build the middle pallet.
• 34:43
  Speaker 6: But the finish you know this finishes much softer than 112th proof, and a lot of that has to do with the marrying balance of a weeded whiskey cast and the rum.
• 34:57
  Speaker 4: So Donovan Goebel is on tonight and he's a rum fan.
• 35:04
  Speaker 4: He talks about, he likes the complexities of rum and he's always liked it better than whiskey.
• 35:09
  Speaker 4: And you know, I respect that because you know certain people's palates of what they like.
• 35:14
  Speaker 4: I know Well, no, but the kid liked, he doesn't.
• 35:17
  Speaker 4: He does not like the sweetness, and so there's a lot of sweetness in rum that isn't always available in whiskey.
• 35:23
  Speaker 4: Now, well, you have to admit the sweetest rum compared to the sweetest whiskey, it rum's gonna kick kick its ass if you're looking for sweetness.
• 35:31
  Speaker 4: But to balance that out like you do, that is a unique and then make it marketable.
• 35:39
  Speaker 4: But honestly, I've always looked at rum and its drinkability.
• 35:44
  Speaker 4: There was always a drinkability where whiskey was a little bit harsher and there's always that the sipping and the warmth were rum.
• 35:54
  Speaker 4: I really you know I have to admit there's not too many times I've drank a good amount of whiskey where the next day ended up that was a good day.
• 36:05
  Speaker 4: But I've drank a lot of rum and come out of it with almost being unscathed.
• 36:12
  Speaker 4: I probably can drink twice as much rum than I could whiskey all throughout my whole life, how it affected me and everything.
• 36:19
  Speaker 4: But at the same time I had to drink more rum.
• 36:24
  Speaker 4: But what you've done is you've made it so freaking awesome that you pull in the best of both worlds, and I mean I agree.
• 36:37
  Speaker 2: All through high school and all that, I used to be a rum drink.
• 36:40
  Speaker 2: That was my go-to.
• 36:42
  Speaker 2: It was always rum and so I was always into all these different kinds of rum and it wasn't Bacardi.
• 36:49
  Speaker 2: Bacardi was like my turn off of rum, you know, freak, but this, what you're doing, like I say, is reinvented myself with rum.
• 37:00
  Speaker 2: The next up and Turner was just not talking about it let's do.
• 37:06
  Speaker 2: It Is the nine year Barbados finished in the old Rip Van and Equal Weeded barrels.
• 37:13
  Speaker 2: They're pouring all the little shot of that.
• 37:16
  Speaker 2: I know, ct, he just got up, but when he comes back that's the only yeah.
• 37:23
  Speaker 4: So my question is Turner, the old Rip Van Winkle, the nine year, barbados.
• 37:32
  Speaker 4: So we all have it right now.
• 37:38
  Speaker 2: CT.
• 37:38
  Speaker 2: We're torn up the nine year, barbados, I already drank that stuff.
• 37:42
  Speaker 5: I'm gonna be done.
• 37:44
  Speaker 4: Okay, but my question is that old Rip Van Winkle barrel that still Turner, was not the same barrel that we were tasting out.
• 37:53
  Speaker 4: That was actually a Pappy Van Winkle barrel from Buffalo Trace, right.
• 38:00
  Speaker 6: Oh the long.
• 38:01
  Speaker 6: So the one that we were, that you guys were drinking out of, that was that was a foot of the old Bird Hind decilery where Pappy was originally putting.
• 38:14
  Speaker 6: Whoa, that's this one, the old one, the old Rip Van Winkle, that's what Chris is.
• 38:21
  Speaker 2: That's what he went and did.
• 38:22
  Speaker 2: I got it.
• 38:23
  Speaker 2: He didn't pull the sample, so did I.
• 38:26
  Speaker 2: I got right there baby yeah.
• 38:29
  Speaker 4: So so that's this one and that's the last of it, so I'm gonna compare the two.
• 38:37
  Speaker 6: There we go.
• 38:38
  Speaker 5: I like it, hey Turner.
• 38:39
  Speaker 5: How about this one?
• 38:40
  Speaker 5: How about this one Then as well?
• 38:42
  Speaker 5: And finished in a wood for double what.
• 38:49
  Speaker 6: Thirty, I don't know, that's wallet CT.
• 38:52
  Speaker 6: I think they're gonna like it.
• 38:54
  Speaker 6: I already drank it.
• 38:56
  Speaker 5: I already know I like it.
• 38:59
  Speaker 4: All right, so smell that, oh God.
• 39:05
  Speaker 6: Oh boy, you think about.
• 39:06
  Speaker 6: You know rum is so rum rum is a very big European product.
• 39:12
  Speaker 6: It's not a very big US consumer based product.
• 39:15
  Speaker 6: The rum is aged in often two climates.
• 39:19
  Speaker 6: It's either aged in the Caribbean, where it gets all extraction and all evaporation, which is a lot of the reason of why you have to add water to dilute it down to make sure you have an adequate yield, and then you'll get into the economics of the proliferation, the investigation of the company through taxation and shit that happens in the south.
• 39:47
  Speaker 6: That's fine Europe.
• 39:51
  Speaker 6: There's a lot of rum that gets exported to Europe.
• 39:53
  Speaker 6: At its age it's a very colder climate, so it gets a lot of contraction but not a lot of expansion.
• 40:00
  Speaker 6: We get to put rum right in Kentucky, where it can, or in Indiana, in the southern belt, where we have all season.
• 40:10
  Speaker 6: So we get to watch rum expand and contract throughout the season in the barrel and really have the time to allow the barrel to add its particular mark on an already high quality spirit.
• 40:27
  Speaker 4: So I'm comparing the Pappy that was from the original Pappy Van Winkle before and then the one that you have with the old Rip Van Winkle, and there's an aspect of it that is more mellow.
• 40:44
  Speaker 4: The flavors are there, but you can taste almost the there's a age of the barrel kind of thing that's going on, along with some butterscotch, where the Old Rip Van Winkle barrel is much cleaner.
• 41:04
  Speaker 4: So okay.
• 41:07
  Speaker 4: So, as Ann Demick says, the Pappy one that we sampled, right, it's got more, there's a little bit of funk there.
• 41:17
  Speaker 4: Whereas the old Rip that you're talking about, there's not that funk's not there, it's just pure flavor, you know yeah nothing but flavor going on right here.
• 41:27
  Speaker 6: I think that's because that old Rip barrel or that Pappy barrel was just 20 years old, I mean it's not good as old as me.
• 41:38
  Speaker 3: So when do?
• 41:38
  Speaker 2: you Run flavors up front and then get in that's insane.
• 41:43
  Speaker 4: And barrel flavor is like let's just drink the rest of the bottle.
• 41:47
  Speaker 4: Call it a night.
• 41:48
  Speaker 3: I'm trying to crash your honesty.
• 41:50
  Speaker 5: Turner, how was this been as well, and it was put in the double oak.
• 41:57
  Speaker 6: This is what we drank when we were it was two years old when we dropped it, so it's been sitting in double oak barrel for almost three years.
• 42:07
  Speaker 5: That is, it's amazing.
• 42:12
  Speaker 4: I think on that sample Turner climbed up and he had to work so hard to get it out.
• 42:18
  Speaker 4: He dropped a little bit of sweat in there that just added into the flavor, because that I just remember him trying to get up to that wood for double oak barrel sitting up there.
• 42:28
  Speaker 4: Yeah, he was working for that one.
• 42:31
  Speaker 2: I think that's when I got hit in the nuts from below what.
• 42:35
  Speaker 3: See, that's more of a flavor right now.
• 42:40
  Speaker 4: That was during the Pappy.
• 42:41
  Speaker 4: That's when Rachel was leaving the Pappy barrel Barefoot.
• 42:48
  Speaker 5: Yes, that is true, but that been as well.
• 42:50
  Speaker 5: And is I mean drinking it side by side with the Weller or the I'm sorry, the old rip?
• 42:56
  Speaker 5: I take that any day of the week.
• 42:59
  Speaker 5: It is absolutely delicious, it balances.
• 43:03
  Speaker 5: It definitely brings out some more of the barrel than maybe the old rip that I'm winkled as.
• 43:13
  Speaker 4: So, turner, it's like when we're down there, it's like I would like to come to your house because, honestly, what you're doing here I love, but you've intrigued me enough.
• 43:28
  Speaker 4: And then what Donovan's been saying it's like I'd like to bring Donovan down with us is that it sounds like you have some fantastic rum.
• 43:38
  Speaker 4: Just you know, an aged that defies what rum is.
• 43:46
  Speaker 3: Are we just inviting ourselves to this dude's house?
• 43:48
  Speaker 3: I feel like that's not cool.
• 43:51
  Speaker 4: Well, it's not like we don't know.
• 43:52
  Speaker 4: Turner, right Turner.
• 43:55
  Speaker 3: Turner, let's go with you, come on.
• 43:58
  Speaker 6: Yeah, I mean you're writing diapers and shit, but come on over.
• 44:03
  Speaker 4: See, there you go.
• 44:04
  Speaker 4: I hey, I'm all for it, I'll the.
• 44:10
  Speaker 6: I'm a great baby, you, yeah, yeah, back to the saddle.
• 44:14
  Speaker 5: I've got.
• 44:14
  Speaker 5: I'll meet you at Starlight.
• 44:16
  Speaker 5: Damn what.
• 44:17
  Speaker 5: I'll meet him at Starlight.
• 44:19
  Speaker 5: That's way easier.
• 44:21
  Speaker 4: Yeah, that's easy because he's got it in barrels that are aging, but it sounds like what he's got in his garage.
• 44:28
  Speaker 1: I'll call him home and start a life.
• 44:30
  Speaker 4: His garage.
• 44:30
  Speaker 4: I mean, I'm you start stalking him.
• 44:32
  Speaker 4: You've gotten me back to like my rum roots right there and this is fantastic, but I just would.
• 44:43
  Speaker 4: It's like okay.
• 44:44
  Speaker 4: So CT's not like like feeling the rum aspect.
• 44:47
  Speaker 4: He's a he like feels the tequila aspect, but I'm feeling like the pure.
• 44:52
  Speaker 4: You know what I mean.
• 44:53
  Speaker 4: It's like this is like your mezcal is my rum, you know CT.
• 45:02
  Speaker 5: Yeah, but I can't.
• 45:05
  Speaker 5: I can't say anything because I like, I like both.
• 45:08
  Speaker 5: I mean, I like a tequila or a mezcal finished in a bourbon barrel.
• 45:12
  Speaker 5: I like a rum, like.
• 45:14
  Speaker 5: I mean, the way that Turner does this with expressions of different rums is what I think is just cool, because you know the other thing about rum and I think this is something I haven't really talked about but in Ohio, what kind of rum can you actually get?
• 45:30
  Speaker 5: There's not a lot of rums that are available.
• 45:33
  Speaker 5: You go in and you can get up a card.
• 45:36
  Speaker 5: Yeah, I agree.
• 45:38
  Speaker 5: So, so what?
• 45:40
  Speaker 5: I think that's special that he brings to the table.
• 45:42
  Speaker 5: Not only is this a barrel-aged rum, but he's bringing rums that you don't get a chance to buy in Ohio.
• 45:49
  Speaker 5: Anyway, you're not buying a Venezuelan.
• 45:52
  Speaker 5: A four-square really is not.
• 45:54
  Speaker 5: I don't know that even four-square is available in Ohio, but there's not a lot of rums in Ohio.
• 45:59
  Speaker 5: You have to go out of state.
• 46:00
  Speaker 5: So the fact you can get them in a way that kind of ties the two together to me is awesome.
• 46:07
  Speaker 4: So Brian Hoyt said he's gotten bourbon folks and Scotch folks to try rolling fork and they love it, turner.
• 46:16
  Speaker 4: And then Ann is talking about that with Donovan that we all got to meet at Starlight and CT's right on there and maybe we'll drag the kid that day and we got to meet down at Starlight coming up because that would they have Ann Demick, have Donovan Gouble come down and then all of us.
• 46:37
  Speaker 4: That would be a fantastic day, right, turner.
• 46:41
  Speaker 6: We love Ann Demick, so she's got to know the door policy.
• 46:44
  Speaker 6: So Ann Demick wants to come down.
• 46:46
  Speaker 6: She's in buying Donovan.
• 46:49
  Speaker 6: It sounds like you want to try some Jamaican with me, buddy, so let's make it happen.
• 46:53
  Speaker 6: And yeah, I mean you guys come on down.
• 46:57
  Speaker 5: Like all right, a real quick story, because I think it's I'm gonna be.
• 47:03
  Speaker 2: Come on up, because I'm down style.
• 47:05
  Speaker 5: You're gonna have to get on a plane.
• 47:07
  Speaker 5: Come on, nash, but you will do it on a not even a bit dude, I'll go right out.
• 47:18
  Speaker 5: So, turner, I'm at a local distillery in Columbus, ohio, that I go to for lunch a lot of times after I get done with work and there, the day that some of the stuff that you did with the OHLQ is getting released, and the bartender is talking to one of the guys that I believe was their chef and they're talking about some things, and he picks up a bottle of rolling fork and he's like yeah, I picked this up, we picked it up today from such and such, the, whatever the place that they buy their liquor from the liquor store.
• 47:54
  Speaker 5: And he's like talking and telling the guy and I'm like, have you ever had it?
• 47:58
  Speaker 5: And so they like turn around and they're like, whoa, no, it's new, we've never had it.
• 48:03
  Speaker 5: What are you talking about?
• 48:04
  Speaker 5: And I'm like, well, do you like rum?
• 48:07
  Speaker 5: And the guy's like, well, yeah, we love rum.
• 48:09
  Speaker 5: And I'm like, if you like rum, this is gonna be a game changer.
• 48:13
  Speaker 5: So we ended up talking about it for quite a while and the guys were just super excited to try it.
• 48:18
  Speaker 5: So I think that the state of Ohio the thing is is we have a lot of people that are into bourbons.
• 48:26
  Speaker 5: They're into all these different things, but the newness of what you're doing with rolling fork is getting good traction because there's people out there that are recognizing that it is what it is and they're doing awesome stuff.
• 48:45
  Speaker 4: It makes sense, turner, what you're doing totally makes sense at a time where everybody's where.
• 48:51
  Speaker 4: I really think you picked the right time period to do it.
• 48:54
  Speaker 4: I mean, a couple of years ago, nobody liked finished bourbon.
• 49:01
  Speaker 4: They used to.
• 49:02
  Speaker 4: You know 2019, I'd get my ass handed to me if I brought up Angel's Envy.
• 49:06
  Speaker 4: It's like they'd tell me it wasn't bourbon.
• 49:09
  Speaker 4: Right now, everybody like it is a massive wave of people loving finished bourbon and I like a certain amount of finished bourbon.
• 49:20
  Speaker 4: There's no doubt about it.
• 49:21
  Speaker 4: It's not all the greatest, there's no doubt.
• 49:23
  Speaker 4: But at the same time, I really love the fact of what you're doing with the rum, and we've talked about this a little bit.
• 49:32
  Speaker 4: I would have been a pirate.
• 49:33
  Speaker 4: I can drink the shit out of rum, but I've never drank good rum.
• 49:37
  Speaker 4: So, turner, that day when I met you at the bourbon, on the banks, where you basically had like two trash cans and a wood piece going across and you had the rolling fork out there and you were no tent, and then they put you in the sun, and it's just like and then you know, allen was right there telling you about how much he loved your grandfather's history, right Into Indiana and everything how your family history, so it was fantastic, I mean meeting you.
• 50:14
  Speaker 4: That was our first meeting and every sense, man.
• 50:17
  Speaker 2: That's been great.
• 50:18
  Speaker 2: I'm telling you what I've learned, more and more about this rum and the history of it and your history, and it's been fantastic and I know there's so much more to your background, your history and to all this rum and looking forward to it and to the future.
• 50:40
  Speaker 2: Cheers to your future, dude.
• 50:44
  Speaker 2: I mean, this is, it's awesome, and I appreciate what you're doing.
• 50:50
  Speaker 6: I'm just talking around with my dog Pottsville and the six gallon pot still out of my garage.
• 50:56
  Speaker 6: Now it's in 2010.
• 50:59
  Speaker 6: And then I met my partner, jordan, in 2012.
• 51:04
  Speaker 6: And he's a smart guy he's much smarter than I am.
• 51:08
  Speaker 6: So we started working together and, you know, we got to work.
• 51:14
  Speaker 6: I had a hand-cooked meal in my garage where I was milling my own corn and shit and coming up with home grain-based mash bills.
• 51:23
  Speaker 6: And then we started playing with sorghum, because sorghum's a Kentucky native product.
• 51:28
  Speaker 6: They can grow in Kentucky, primarily the upper, the mid and upper mid-west.
• 51:34
  Speaker 4: Wisconsin.
• 51:34
  Speaker 4: I went by a bunch of those yeah, yeah, kansas, yeah.
• 51:39
  Speaker 6: And when we got on the molasses, and to gelatinize a grain-based spirit and to get it to turn from a grain to a fermentable sugar.
• 51:51
  Speaker 6: And then we got to heat it up to like 204 degrees.
• 51:55
  Speaker 6: Then the corn has to cook, then it has to slowly temperature down without massive, without massive change in temperature.
• 52:05
  Speaker 6: So it has to take time.
• 52:06
  Speaker 6: So when it drops to, when you can add the barley and then the rye, and that takes like eight hours to get to fermentation.
• 52:18
  Speaker 6: And like we started playing with molasses, like, oh, we could do this in an hour and a half.
• 52:22
  Speaker 6: But when we worked on coffee filters and air-raising and all these things to make something out of my garage that didn't make you go blind and my dad didn't hate, and we started to make something that didn't suck and notable people were like you guys have some sense of what you're doing.
• 52:47
  Speaker 6: Well, we had no distillery money and so that's how we, like, we supernashed, we started, I started the shipment garage and I appreciate you making it on time to hang out with you guys.
• 53:04
  Speaker 5: Yeah, and, like you said, I like the fact that you tell the story about how your family went from being on this high mountain, you know, like they were one of the top distilleries, and then they, you know, went through what they went through and now you're rebuilding your part of it and I think that's very commendable.
• 53:25
  Speaker 5: And I think people need to know your story for sure, because when they see the bottle, it's not just the rum that's been aged in a barrel and there's more to you than just that.
• 53:37
  Speaker 2: So, exactly, and I'm glad that we're being able to get this out there a little bit of it, because, like I said, there's so much more.
• 53:48
  Speaker 4: So, yeah, so much more the ambarana that you sent up.
• 53:52
  Speaker 4: Talk about that to finish this off, because I got this poured in the glass and sometimes when you're drinking whiskey with an ambarana, finish.
• 54:02
  Speaker 4: If you don't like sweetness, you might not like ambarana as CT, he's just not a fan of that but when you combine it with rum, explain what ambarana is and then also explain how this came about.
• 54:23
  Speaker 6: Came about to our fine friends at Starlight because they have a contract with the Chinese brokerage that had a contract with the government of Brazil that export ambarana barrels.
• 54:40
  Speaker 6: And then there's the question of what is an ambarana barrel.
• 54:46
  Speaker 4: Right.
• 54:48
  Speaker 6: An ambarana is a type of wood that grows in the southern Amazon or in Brazil.
• 54:55
  Speaker 6: It's a protected oak I don't even know if it's an oak Protected species that is traditionally used to age Kishasa, and Kishasa is a Brazilian equivalent of raw.
• 55:09
  Speaker 6: It's a cane based spirit and pretty much all Kishasa is free.
• 55:17
  Speaker 6: So age Kishasa is not very common, especially in the US market.
• 55:21
  Speaker 6: But up until probably the past seven years ago, nobody had ever heard or thought of ambarana as a thing, and all of a sudden you were a tangent to the US whiskey growth.
• 55:40
  Speaker 6: All of a sudden it became a thing and you were making whiskey that tasted like buttery cinnamon Syrup, like French toast.
• 55:53
  Speaker 2: It's like toast.
• 55:56
  Speaker 4: And.
• 55:58
  Speaker 5: I will say Ted's use of the air is a little bit different.
• 55:59
  Speaker 5: I'll say Ted's use of the ambarana is different than some, like, I think his and I can't remember because I talked to him about this because it seems like they found a barrel that they used initially and then it just kind of snowballed into what it is today and he was bringing ambarana into the country, that he was actually helping other people get it because they couldn't get it.
• 56:26
  Speaker 5: And his use of it, his blends, work better for me than some because there was a lot of it out there and some of it tastes like cinnamon toast crunch, like it's so.
• 56:40
  Speaker 4: So.
• 56:40
  Speaker 4: So, ct, why the fuck haven't you done ambarana finish something in cinnamon toast crunch, because that's what you do.
• 56:48
  Speaker 5: You probably get sick on camera, yeah.
• 56:53
  Speaker 4: I mean, for God's sake, she pour everything on top of cereal.
• 56:56
  Speaker 4: Why the hell this makes sense?
• 56:58
  Speaker 4: You know what?
• 56:58
  Speaker 4: We're gonna make some French toast next Saturday and we're gonna use this ambarana finished rum and we're gonna use it as syrup and we're gonna have it with butter.
• 57:11
  Speaker 5: I'm just gonna tell you I'm down.
• 57:12
  Speaker 5: There's not too many scenarios.
• 57:15
  Speaker 5: I wouldn't put this rum on top of.
• 57:18
  Speaker 5: You know, I'm already thinking of ideas of this.
• 57:23
  Speaker 4: I can't wait till you.
• 57:24
  Speaker 4: Soak Twinkies.
• 57:25
  Speaker 4: I'm waiting for that one.
• 57:27
  Speaker 4: Soak the Twinkies in the whiskey.
• 57:32
  Speaker 6: There's a product there.
• 57:33
  Speaker 6: We're all by an alcoholic adult things, Anyways.
• 57:38
  Speaker 6: So wait a minute, Turner.
• 57:42
  Speaker 5: So I soak a Twinkie in your four square rum.
• 57:45
  Speaker 5: You're a buyer.
• 57:49
  Speaker 6: Sure buddy Bro, I'm a buyer.
• 57:52
  Speaker 3: I'm like down for this.
• 57:52
  Speaker 3: I'm so excited.
• 57:54
  Speaker 4: Hey wait, not only that, but let's deep fry that fucker.
• 57:58
  Speaker 4: We'll deep fry that Twinkie.
• 58:00
  Speaker 4: So this I would have to say that this amberana mixed with the rum.
• 58:08
  Speaker 4: I think honestly the rum mixed way better with the amberana than the whiskey does.
• 58:15
  Speaker 4: There's an aspect of mellowness that the rum is.
• 58:20
  Speaker 4: It's like a transition between the two that's really spectacular.
• 58:26
  Speaker 4: Where I find amberana finishes with whiskey are separate experiences.
• 58:34
  Speaker 6: So whiskey is too oily, it's too grain-based, for whatever reason I don't like it.
• 58:40
  Speaker 6: And the amberana is apparently.
• 58:43
  Speaker 6: It's such a soft oak that the booze from rum is cane-based.
• 58:49
  Speaker 6: It has no grain maturation, no grain production.
• 58:54
  Speaker 6: Now these oils and fattier acids that can compose in whiskey it's a much smoother combination.
• 59:03
  Speaker 6: And then also people hook it up by using chips instead of having the actual barrel.
• 59:10
  Speaker 5: Okay, but I think that's the difference is Ted uses an actual barrel, correct?
• 59:15
  Speaker 5: Yeah?
• 59:16
  Speaker 4: Wait, wait, wait wait wait.
• 59:18
  Speaker 1: CT.
• 59:19
  Speaker 2: Frank Snyder says that amberana oak is awesome, has so many amazing flavor extractables such as cinnamon bomb.
• 59:26
  Speaker 2: Yeah, and he definitely agrees.
• 59:28
  Speaker 4: Yeah, but CT, why are you just talking about Ted?
• 59:30
  Speaker 4: Because Turner uses them and then he gets them from Ted.
• 59:35
  Speaker 4: But yes, yes, other people are using chips.
• 59:40
  Speaker 5: But I think that Ted is because he was able to get it the way he got it.
• 59:43
  Speaker 5: He was able to do barrels with it instead of just adding it into a already oak barrel.
• 59:51
  Speaker 6: Well, that's a good answer and what Frank said the barrels that we're using from Ted are thicker, thicker, thicker, thicker barrels and you're getting that flavor out of it.
• 1:00:03
  Speaker 3: I like it Supernation.
• 1:00:04
  Speaker 6: what Greg is talking about is it's a slurred complex barrel that it has legs and you can, you can have, you can, you did not.
• 1:00:15
  Speaker 4: you need to make 17 or five out of one barrel you could drink it.
• 1:00:18
  Speaker 4: I wouldn't kick it all the way back.
• 1:00:20
  Speaker 6: But once you do that you can do a lot with one barrel, and it's still be very interesting.
• 1:00:26
  Speaker 5: Kind of like a Madeira barrel where you could use it time and time again.
• 1:00:29
  Speaker 5: Yeah, have you done any Madeira finishes.
• 1:00:33
  Speaker 2: Yeah.
• 1:00:35
  Speaker 5: Oh, you got it, you got it.
• 1:00:36
  Speaker 4: I got a guy Wait, so so, so, and he does, he definitely does, but and Demik said wait, I got to tell you Turner.
• 1:00:47
  Speaker 4: And Demik said it's kind of I think it's like being dragged down a gravel road, but in a good way.
• 1:00:55
  Speaker 4: That's why, and Demik is who, and Demik is right there, there's no way to do that.
• 1:01:02
  Speaker 4: That is like the perfect description of of something that I don't even think.
• 1:01:08
  Speaker 4: That's the first time I think I ever I'm going to, even I have to give that a heart.
• 1:01:12
  Speaker 4: Can I give that a heart?
• 1:01:13
  Speaker 4: Yeah, I'm giving that some.
• 1:01:14
  Speaker 4: I'm giving that some love, right there.
• 1:01:17
  Speaker 5: You have to be a pretty optimistic person to sit there and say that being dragged down a gravel road was a good thing.
• 1:01:25
  Speaker 4: I mean we've all met, and I mean the kid hasn't but we've all met and we completely understand that.
• 1:01:34
  Speaker 4: That, yep, she said that's her final four.
• 1:01:38
  Speaker 2: I'm going to have to do this 14 year Jamaican run.
• 1:01:41
  Speaker 2: I just have to be right over the left left shoulder of Turner there.
• 1:01:47
  Speaker 2: So feel free, guys, if y'all have a ball.
• 1:01:51
  Speaker 4: Hey, hey, Turner, do you remember the last sample that you gave me?
• 1:01:56
  Speaker 4: That's like old as shit.
• 1:01:58
  Speaker 4: I think it's 16 year, right?
• 1:02:03
  Speaker 6: Yeah.
• 1:02:05
  Speaker 3: I'm 16.
• 1:02:06
  Speaker 3: What?
• 1:02:11
  Speaker 6: It's awesome.
• 1:02:14
  Speaker 4: Oh, so you ready for awesome?
• 1:02:15
  Speaker 4: Hey, finish that the fuck off.
• 1:02:20
  Speaker 5: I'm going to go get some.
• 1:02:21
  Speaker 5: I'm going to go get some Apple Gate or whatever the hell room it is.
• 1:02:24
  Speaker 5: Since I don't have that, I'll try it and see how.
• 1:02:27
  Speaker 4: Are you going to get I?
• 1:02:28
  Speaker 4: Think you're actually probably going down to get some, some salted caramel crown right.
• 1:02:38
  Speaker 2: Apple Gate.
• 1:02:38
  Speaker 2: I think it is.
• 1:02:40
  Speaker 2: Hold on, I'm going to get it.
• 1:02:41
  Speaker 3: Yeah, clean.
• 1:02:43
  Speaker 4: Yeah, there we go.
• 1:02:44
  Speaker 4: Yeah, there we go.
• 1:02:50
  Speaker 3: Turner, I will say like you really have changed my perception of rum, though Like I went into this being like, oh God, I hate rum, but the way that you have actually made this work, I'm really impressed.
• 1:03:06
  Speaker 2: That's exactly what I think you're going for, right?
• 1:03:10
  Speaker 6: I'm going to turn.
• 1:03:12
  Speaker 6: Yeah, I'm impressed, and in full.
• 1:03:19
  Speaker 6: We've literally just done the reverse of what one what major rum producers have done in the past 30 years.
• 1:03:27
  Speaker 6: So we're like we I appreciate the sentiment.
• 1:03:33
  Speaker 6: I'm not the, I'm not the distiller.
• 1:03:36
  Speaker 6: We buy from a lot of amazing distilleries that we are huge fans of, because now there's a core component of making things the right way, and so we're just the purveyors of things that that that aren't trash.
• 1:03:54
  Speaker 3: You had the eye for it, though, in fairness.
• 1:03:57
  Speaker 4: Yeah, I mean, turner, to go out and do what you're doing I mean, going and picking these barrels out is something that you can't demean what you're doing by like it's not something that just anybody did or would want to do or was doing, and and the fact that you went out and started doing that, but you know what I could see down the line, you know you were running that.
• 1:04:30
  Speaker 4: Still, I mean, you get this going and you get the rolling fork really rolling.
• 1:04:36
  Speaker 4: You could start to distill your own rum.
• 1:04:39
  Speaker 4: There's no doubt about it, right, it's possible.
• 1:04:48
  Speaker 5: Hey, don't move too much.
• 1:04:49
  Speaker 5: The video glitches and you look really odd.
• 1:04:53
  Speaker 4: So, turner, so you were saying no or yes to that.
• 1:04:57
  Speaker 4: Yeah, yeah, okay.
• 1:05:00
  Speaker 4: I saw the excitement, but then I heard a no and I'm like what?
• 1:05:05
  Speaker 6: Oh sorry, I meant to say, let's go.
• 1:05:07
  Speaker 4: Oh, let's go, Not.
• 1:05:09
  Speaker 4: No, okay, it glitched.
• 1:05:12
  Speaker 6: You guys have been to our good friend Royce Neely's outfit.
• 1:05:16
  Speaker 4: Yes.
• 1:05:17
  Speaker 6: And we are doing a long fermentation which is over 13 days.
• 1:05:23
  Speaker 6: Well, he's strange.
• 1:05:26
  Speaker 6: Or a double pot Kentucky rum.
• 1:05:30
  Speaker 4: So explain, okay.
• 1:05:31
  Speaker 4: So I never knew.
• 1:05:32
  Speaker 4: So the first ever, when the, when the when the pilgrims came over, the first ever fermentation was called natural fermentation and it usually took about a month and they got here a little late in the season because they got lost and that that that first fermentation didn't take.
• 1:05:59
  Speaker 4: So then in the spring they did it and it was about 33 days.
• 1:06:03
  Speaker 4: But you know, the average fermentation for whiskey or whatever is 72 hours.
• 1:06:11
  Speaker 4: And people talk, and that is all about streamlining the yeast to basically eat the sugar as fast as it can, but it still produced some good alcohol.
• 1:06:26
  Speaker 4: They've got it down to a science.
• 1:06:28
  Speaker 4: But when you talk about a natural fermentation, it's basically you throw all the stuff in there and wait for the yeast to come, and then you wait for it to eat it and then you wait for for whatever.
• 1:06:39
  Speaker 4: And there's something said about, like you said I, when I, when you think about it, you think about all the people trying to rush the maturation.
• 1:06:47
  Speaker 4: Well, everybody's already rushing the yeast production because you can't sit around that long waiting.
• 1:06:57
  Speaker 4: It's just not financially part of the model.
• 1:07:03
  Speaker 4: Right, you got to, you got to have the yeast with muscle produce some good, some good stuff and they've got it down, but at the same time, if you take your time 13 days, I mean honestly it's got to make the yeast.
• 1:07:19
  Speaker 4: You know they did it and they didn't do it under pressure.
• 1:07:24
  Speaker 4: I'm sorry.
• 1:07:27
  Speaker 6: I don't know why I said that it was Medley, from Medley Brothers Disciplinary and from Walkinsburg and from Medley.
• 1:07:35
  Speaker 6: I got a question.
• 1:07:38
  Speaker 6: I'm sorry, I'm sorry, I'm sorry, I'm sorry, I'm sorry, I'm sorry.
• 1:07:42
  Speaker 6: I got a great recording.
• 1:07:47
  Speaker 6: I have a great recording of how the townspeople fucked everything up in the mid 90s and if you think about it, the 90s people were often using Cyprus as a fermentation tent.
• 1:08:06
  Speaker 6: So we were fermenting in oak, which I don't know I'm not a scientist, I'm not that person but I can tell you that it added a different flavor extraction from whiskey produced between the 50s and the 80s than it does now.
• 1:08:23
  Speaker 6: When it goes into a steel tank and in much respect to Roy's from what he's doing they ferment, you know.
• 1:08:31
  Speaker 6: And when you add activated yeast I don't know what activated yeast, I know what it says on the label activated, it's hyper ready to activate, to convert those sugars to ethanol's in the swift process where it takes less than three to five days Awesome Wild yeast.
• 1:08:54
  Speaker 6: To what you're talking about.
• 1:08:57
  Speaker 6: There's an invariable time.
• 1:09:00
  Speaker 6: Now it's predicted down between 12 to 15 days.
• 1:09:05
  Speaker 6: But yeah, let's put shit in Cyprus and let's throw wild yeast on it and let's see what happens.
• 1:09:14
  Speaker 6: And we bought 3000 collars worth of molasses and we're gonna rip it and it might suck.
• 1:09:21
  Speaker 6: It might take us two to three years to figure out what we need to do to tailor down and where we are missing, whether it's a temperature issue or whether it's a particular type of component issue that we're using.
• 1:09:34
  Speaker 6: We're gonna learn it all.
• 1:09:37
  Speaker 6: We're rolling the dice on Saturday.
• 1:09:41
  Speaker 5: Rolling the dice.
• 1:09:42
  Speaker 4: Did you say on Saturday?
• 1:09:44
  Speaker 4: This Saturday you're rolling the dice.
• 1:09:46
  Speaker 6: We're starting the fermentation process.
• 1:09:49
  Speaker 4: Wow.
• 1:09:50
  Speaker 2: I'm scrolling back way back to the middle of this whole conversation that we're having, greg.
• 1:09:58
  Speaker 2: I just wanted to comment.
• 1:10:00
  Speaker 2: He says love it.
• 1:10:01
  Speaker 2: Trials, tribulations, experiments, successes, failures, try and try again.
• 1:10:07
  Speaker 2: Love what Turner and his team have accomplished.
• 1:10:10
  Speaker 2: He had put this in here way back halfway through this podcast tonight, so that just goes right along with what you're saying just right now.
• 1:10:23
  Speaker 4: And then Donovan said 13 days doesn't seem like too long.
• 1:10:28
  Speaker 4: Three to four weeks, that's long.
• 1:10:31
  Speaker 4: Fermentation Hamden is all natural fermentation, open air, yeast added.
• 1:10:39
  Speaker 4: And then he's leaving now, but at the same time, like you said, three to four years and you can figure it out.
• 1:10:49
  Speaker 4: That is really cool, turner, and that means you're just ready, you're not gonna rush, but you're gonna perfect your craft, and I'm all for that.
• 1:11:00
  Speaker 4: That's how we all go about doing things, right.
• 1:11:06
  Speaker 6: I forget who said it, but someone said it's like.
• 1:11:09
  Speaker 6: I don't know.
• 1:11:09
  Speaker 6: But picking a single barrel is easy because you can find the best of the lot and you can pick it just like Sodom and Dove.
• 1:11:17
  Speaker 6: Picking two single barrels and blending them with four to six barrels that suck to make something that's good is an odd.
• 1:11:29
  Speaker 4: It's what makes a distiller a distiller, there's no doubt.
• 1:11:31
  Speaker 4: Or a blender, a blender.
• 1:11:34
  Speaker 2: Yeah, it makes a blender.
• 1:11:35
  Speaker 4: Because you gotta know what to do with the barrels.
• 1:11:37
  Speaker 4: I mean, there's some places you just gotta throw them out, but overall you know throwing out a barrel.
• 1:11:47
  Speaker 2: They don't throw them out, they repurpose them.
• 1:11:52
  Speaker 6: Look the long story short.
• 1:11:53
  Speaker 6: There's money on all this.
• 1:11:56
  Speaker 6: Like it's not something, I'll put it into something.
• 1:12:00
  Speaker 6: I'll put it into it, but over the longevity of time I will make we hope to make something that's of quality and of worth, that we can continue to age.
• 1:12:14
  Speaker 4: So the 16 year, I'm tasting it here.
• 1:12:17
  Speaker 4: Yeah, thank you, motherfucker.
• 1:12:21
  Speaker 4: She said, oh my God, so you did it.
• 1:12:26
  Speaker 4: It tastes like it tastes.
• 1:12:28
  Speaker 4: There's still half of this and it goes to UCT and you, nash, when you guys come up you're gonna taste this.
• 1:12:37
  Speaker 4: It is the.
• 1:12:39
  Speaker 4: It's the definition of perfection of what he's doing.
• 1:12:43
  Speaker 4: There's oak, there's whiskey, there's rum, there's bourbon, there's rye, there's every aspect in there.
• 1:12:51
  Speaker 4: Perfect balance, not too sweet, but sweet enough.
• 1:12:56
  Speaker 4: And you know that's a special.
• 1:13:00
  Speaker 4: I need a bottle of that, turner.
• 1:13:05
  Speaker 5: Which leads me into my next question.
• 1:13:07
  Speaker 5: Can you leak any information about what's coming forth in the state of Ohio through these bottles?
• 1:13:16
  Speaker 6: Is Anne still on?
• 1:13:24
  Speaker 4: Yeah, anne just said there's the tagline.
• 1:13:26
  Speaker 4: Thank you, mofo.
• 1:13:27
  Speaker 4: That's what Anne is still on, so you really probably can't turn.
• 1:13:34
  Speaker 5: Hey, if we're going to get drug across the freaking gravel driveway, at least we can know when we get to the end of the day.
• 1:13:41
  Speaker 4: Ancest.
• 1:13:42
  Speaker 4: Ancest no.
• 1:13:50
  Speaker 2: This is real important and this is from Greg.
• 1:13:52
  Speaker 2: If you want to discuss, I can help you with what you want to accomplish.
• 1:13:59
  Speaker 2: Wild yeast can create many unique, unreproducible aromas and flavors.
• 1:14:04
  Speaker 2: Might be awesome, but might not be reproducible.
• 1:14:11
  Speaker 6: I know how to do that.
• 1:14:16
  Speaker 2: You know how to reach out to them.
• 1:14:20
  Speaker 5: And hopefully we're going to have a Turner's Reserve coming soon.
• 1:14:28
  Speaker 6: That man, whatever the kids say, now that man's are all his flowers, wherever the fuck it is, he's the goat.
• 1:14:35
  Speaker 6: He made Russell's Reserve.
• 1:14:41
  Speaker 6: If I'm going to think of a brand that I bought more of in the past decade, it's nothing but that.
• 1:14:50
  Speaker 6: That was the quintessential that in Knob Creek, nine-year barrel proof when that shit was rolling out for $55, it's just like you can't make something better than what those guys have produced and what he's been able to do with chicken cock and then taking over and managing that brand and building its expressions, but also just the core components of what he's Turner, wait till you taste this march when his so this year what he was distilling went into.
• 1:15:35
  Speaker 4: It's so much night and day between the bottle that was on the shelf last year and what it was on this year.
• 1:15:41
  Speaker 4: And then now the next year is going to be when he made all the barrels and picked all the staves, Whereas the year before he just bought the barrels and put his distillate in it and it's good.
• 1:15:55
  Speaker 4: I cannot wait till March when he's got all those woods sugars coming in from that West Virginia Great Barrel Company.
• 1:16:03
  Speaker 4: And then the last thing I'm going to say is Anne is saying single barrel, Saturday might be a thing again, and I'm like and she's like and rum folks, this will be our moment.
• 1:16:17
  Speaker 4: But at the same time I'm going to tell you, Anne, I want to come down to Columbus and hang out.
• 1:16:24
  Speaker 4: We'll just spend the whole night of me, you, CT, in CT's truck just waiting for the getting in line and waiting to get single barrel, and we'll do lives throughout the whole night and in line, and we invite Anne to come with us.
• 1:16:45
  Speaker 5: Hey, we'll have Nash come up and turn what Turner can get in line.
• 1:16:49
  Speaker 4: Nash is coming up on Friday, so so CT, so CT, that morning you need to drive up and wait, wait in line on that.
• 1:16:57
  Speaker 4: The secondary single barrel, friday, that's coming.
• 1:17:02
  Speaker 4: Nash is going to be here Thursday night.
• 1:17:04
  Speaker 4: We're doing the we're going to.
• 1:17:06
  Speaker 4: You got to be on the podcast with with Now, okay, matt, matt from Augusta, that Thursday night, then we're going to whatever we're going to get up early and then we're going to do single barrel Friday morning and then the.
• 1:17:25
  Speaker 4: Then at 11 o'clock we're doing a podcast, two o'clock we're doing a podcast.
• 1:17:29
  Speaker 4: And then the Christmas party.
• 1:17:30
  Speaker 4: And, turner, you are invited to the Scotchie bourbon boys Christmas party at your bossy vineyard and they have lodging and but there's also lodging here in Manhattan.
• 1:17:41
  Speaker 4: It's Friday night, december 15th.
• 1:17:44
  Speaker 4: If you want to bring your wife up, that would that we are having the Scotchie bourbon boys Christmas party.
• 1:17:51
  Speaker 5: Yeah, hey Turner, I'm on the way.
• 1:17:53
  Speaker 5: You can stop by here and we'll go up and we'll stand in line and be talking it up like hey man, I heard they're going to have this rolling fork.
• 1:18:01
  Speaker 5: It's going to be going to be epic.
• 1:18:03
  Speaker 5: You know everybody else standing there going to get a well and I'm glad Schneider just said send me the dates.
• 1:18:10
  Speaker 4: I will send you the dates and and said you can save me a spot that's not even in.
• 1:18:17
  Speaker 4: They don't let you put chairs out.
• 1:18:21
  Speaker 3: What in do to like prevent her from like having chairs.
• 1:18:26
  Speaker 4: No, so when you're in line people, you can't save spots in line, and she's just like being sarcastic as hell, right there.
• 1:18:33
  Speaker 3: I actually did something.
• 1:18:34
  Speaker 4: I was like oh, oh, oh oh, is well aware of what saving a spot means.
• 1:18:42
  Speaker 4: It means it means living hell.
• 1:18:45
  Speaker 4: Oh yeah, okay, go ahead, turner.
• 1:18:50
  Speaker 4: I mean, if everybody knew where and was, the line would be triple.
• 1:19:08
  Speaker 3: I know where she that Do their phone.
• 1:19:14
  Speaker 4: Oh, so that is just spectacular.
• 1:19:16
  Speaker 4: Alright, everybody, let's see what happens.
• 1:19:27
  Speaker 2: See what happens.
• 1:19:30
  Speaker 5: I was going to say great.
• 1:19:34
  Speaker 4: So.
• 1:19:35
  Speaker 4: So Todd Carnes is just jumped in and he goes rum.
• 1:19:38
  Speaker 4: Huh, no, todd, rum finished in whiskey barrels.
• 1:19:43
  Speaker 4: It's where it's where it's at.
• 1:19:44
  Speaker 4: It's something new and it's spectacular.
• 1:19:48
  Speaker 4: You need to check out rolling fork.
• 1:19:53
  Speaker 2: Actually, it's just being put out there and it's actually nine years old.
• 1:20:00
  Speaker 5: Yeah, it's actually nine years old.
• 1:20:04
  Speaker 4: Spectacular.
• 1:20:07
  Speaker 2: Or 14.
• 1:20:07
  Speaker 2: Hey, 11.
• 1:20:12
  Speaker 2: Just depending on what country you want to talk about.
• 1:20:17
  Speaker 5: Like, like we said and just kind of recapping this, I mean, and we went there one in March Is that when we met at the distillery turn it was cold as shit, but it was April.
• 1:20:29
  Speaker 5: It was nice, though, and it was still like sunny out, but we drank from so many different, we were aging and it was unbelievable.
• 1:20:41
  Speaker 4: I mean it was unbelievable Yep.
• 1:20:43
  Speaker 4: And then Todd's, and then obvious.
• 1:20:47
  Speaker 2: Here we are, here we are trying to educate Todd.
• 1:20:49
  Speaker 2: Yeah, and he was on the barrel pick for Ohio.
• 1:20:53
  Speaker 4: Well, well, Turner, you like Todd.
• 1:20:55
  Speaker 4: You know, Todd, right Turner.
• 1:20:58
  Speaker 2: Five cars.
• 1:21:00
  Speaker 4: Yep, he did the hookup, but you know, we're all, we're all on your side, turner.
• 1:21:06
  Speaker 4: Not only I'll just have to say this, turner, I you know your whiskey, rum bear, your whiskey finished rum is good and all that that that you're doing, but also meeting you and getting to know you, that's the part about what good spirits is about, and you definitely have a passion for what you're doing.
• 1:21:33
  Speaker 4: And then also you have a kindness and you have the attitude and everything it takes to be in this industry, because that's what I love about being in this industry.
• 1:21:46
  Speaker 4: Before I got into this, I could count a couple friends.
• 1:21:51
  Speaker 4: Now that I'm into this, into the whiskey industry and the spirits industry, I've got 50, 60 really good friends.
• 1:22:02
  Speaker 4: And then when you call people family and brothers, I mean you're part of that, I'm how you.
• 1:22:10
  Speaker 4: You know there's just something about good spirits and what hot and making it and what you're doing and everybody in the industry.
• 1:22:19
  Speaker 4: That that's that makes.
• 1:22:21
  Speaker 4: It's what life is about, right?
• 1:22:23
  Speaker 4: I mean that's why we're all doing this, because it's you know you're, you're working hard and you have a passion, but at the moment it's it's paying some bills and everything, but it's not like you're sitting and you're in a mansion right now in your podcast studio and your wife is.
• 1:22:44
  Speaker 4: We know what's going on.
• 1:22:45
  Speaker 4: But at the same time, man, it's like there's a love between the people that are doing this, and there's a love of the passion of what they're doing, but also the love between the people, and that's what good spirits is about, right and Bishop just turned tuned in and he said what's up, Turner?
• 1:23:05
  Speaker 4: Bishop's here.
• 1:23:06
  Speaker 2: Also, Greg said he's about to now and he is going to be off the grid for a couple of weeks or so sure, yep, he's going to be a thousand hunting and fire For a few days.
• 1:23:21
  Speaker 2: So, cheers, buddies, and what you like and like what you Great, take off with Luke or with you, teach him how to go pheasant hunting.
• 1:23:31
  Speaker 5: He wants to go Good luck, greg and cheers.
• 1:23:38
  Speaker 4: Wait okay, so we're going to end we're going to end the audio part of the podcast, but we're going to keep Facebook rolling because we got Bishop here, we've got and Demi we're talking about the parties just starting.
• 1:23:50
  Speaker 4: So let's uh, did you bring a ghost story?
• 1:23:54
  Speaker 4: She's like ready for it.
• 1:23:54
  Speaker 4: It's just like.
• 1:23:56
  Speaker 4: Here we go.
• 1:23:56
  Speaker 4: So everybody on the podcast, thanks for listening tonight and remember.
• 1:24:05
  Speaker 4: I love it, alan.
• 1:24:05
  Speaker 4: Oh, you're such a thanks.
• 1:24:11
  Speaker 4: Thanks, Alan.
• 1:24:12
  Speaker 4: I know what you think of Nickelback.
• 1:24:15
  Speaker 4: God, it's just like I just feel like I'm a two year old boy now.
• 1:24:20
  Speaker 4: It's like it's just like wow, that was, that was like harsh, alan, all right, so, anyways, good bourbon equals good friends and good times.
• 1:24:32
  Speaker 4: Thank you, turner, for joining us on the audio podcast.
• 1:24:35
  Speaker 4: We're the scotchy bourbon boys wwwscotchybourbonboyscom.
• 1:24:40
  Speaker 4: You have anything to let?
• 1:24:42
  Speaker 4: Just give out all your information, turner, to promote yourself.
• 1:24:48
  Speaker 6: I'm going to put it on Instagram I'm a full library.
• 1:24:51
  Speaker 6: It's really important to have fun Remember at the Smiley's, I mean lots and lots of rum.
• 1:24:58
  Speaker 6: They may have some of the stuff.
• 1:25:02
  Speaker 6: Bars yeah, Just gave Alan a barrel of 12 year old Brazilian rum that was just partially dumped and he's going to be doing some cool shit with them.
• 1:25:11
  Speaker 6: So, we're going to put some of what he does.
• 1:25:16
  Speaker 4: Sounds awesome, all right, superdash CT.
• 1:25:20
  Speaker 2: Last question before we go how many states are you currently distributed?
• 1:25:26
  Speaker 4: I can ask that.
• 1:25:26
  Speaker 4: I can answer that.
• 1:25:27
  Speaker 4: He said 18.
• 1:25:28
  Speaker 4: Okay, am I right Turner?
• 1:25:34
  Speaker 5: All right, because I asked the question already.
• 1:25:36
  Speaker 5: Yeah, he did.
• 1:25:38
  Speaker 2: All right, I must have been reading comments, or something.
• 1:25:42
  Speaker 4: Yeah, you must have been All right.
• 1:25:44
  Speaker 4: You're distracted.
• 1:25:44
  Speaker 4: I get.
• 1:25:45
  Speaker 4: Good bourbon equals good times and good friends and good mistakes.
• 1:25:49
  Speaker 4: Remember drink responsibly.
• 1:25:53
  Speaker 4: Don't drink and drive and live your life dangerously, and little Steve is going to take us out.
• 1:26:15
  Speaker 1: Oh, show me the way to the next whiskey bar.
• 1:26:21
  Speaker 4: Oh don't ask why.
• 1:26:22
  Speaker 4: Oh don't ask why, for if we don't find the next whiskey bar, I tell you, we must die.
• 1:26:35
  Speaker 1: I tell you we must die.
• 1:26:38
  Speaker 4: I tell you, I tell you, I tell you, we must die, all right.
• 1:26:54
  Speaker 1: All right.