Latest / The Scotchy Bourbon Boys / Bourbon, & Stories from the Banks, with Stephen Fante, Barry Brinegar, & Amine Kar, Toasting to the Fabric that Holds Together the Bourbon Industry

Transcript

Bourbon, & Stories from the Banks, with Stephen Fante, Barry Brinegar, & Amine Kar, Toasting to the Fabric that Holds Together the Bourbon Industry · The Scotchy Bourbon Boys

• 1:01
  Speaker 3: Hey, the Biscotti, bourbon Boys and Tiny man, I'm telling you all about what we're doing.
• 1:06
  Speaker 5: The.
• 1:06
  Speaker 4: Bourbon Boys is a gift that keeps on giving.
• 1:19
  Speaker 5: We're just we're waiting on the theme song.
• 1:24
  Speaker 2: The theme song's playing in the background.
• 1:25
  Speaker 2: We're going to bring the on-air box next time.
• 1:35
  Speaker 3: It's on the picture and I'm like bring the box.
• 1:37
  Speaker 3: The rope is good, I see it, and the Rosewood sink is offering Bourbon.
• 1:44
  Speaker 3: We can make experience.
• 1:45
  Speaker 5: All right.
• 1:47
  Speaker 3: Drink responsibly, here we go, oh wow.
• 1:53
  Speaker 5: Put that over there with Steve, that would be the presentation.
• 1:59
  Speaker 4: Is it working?
• 2:00
  Speaker 3: It's going to be seen.
• 2:02
  Speaker 4: Did it die on me?
• 2:02
  Speaker 4: No.
• 2:02
  Speaker 5: I said you need to go, I'm going to get you.
• 2:03
  Speaker 5: Is it working?
• 2:03
  Speaker 4: NBC Did it die on me?
• 2:03
  Speaker 4: No, it said it would get you a chair.
• 2:07
  Speaker 4: Why isn't it turning?
• 2:09
  Speaker 5: up.
• 2:10
  Speaker 1: It's got good posture, but this is a podcast.
• 2:13
  Speaker 1: This is the.
• 2:15
  Speaker 1: I've got the face for radio.
• 2:16
  Speaker 1: We're not NBC either Just emulating, Imitating, just emulating Imitating.
• 3:03
  Speaker 4: Uh-uh, you howl I got to imitate what he does to it.
• 3:05
  Speaker 4: Holy shit, wow, that's good.
• 3:05
  Speaker 4: Wow, that's good.
• 3:05
  Speaker 4: They've done that with Cognac.
• 3:23
  Speaker 3: Yeah, yeah, All right.
• 3:26
  Speaker 3: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:30
  Speaker 3: Woo Live from Bourbon on the Banks here in Frankfort Kentucky with Barry Brindiger and Stephen Fontaine.
• 3:43
  Speaker 2: Fontaine's in the house.
• 3:44
  Speaker 3: We're in Yellowstone, yeah, and we are, stephen.
• 3:47
  Speaker 3: What are we smoking?
• 3:48
  Speaker 3: What am I smoking?
• 3:49
  Speaker 3: This is insane.
• 3:51
  Speaker 3: Grow your own.
• 3:53
  Speaker 4: Oh, okay, yeah, Lawrence, for that.
• 3:56
  Speaker 4: That's a Rocky Patel by gosh.
• 4:00
  Speaker 3: It's the first time I've had it and we've been having an absolute blast here at bourbon, on the banks.
• 4:09
  Speaker 3: It's uh, this, this uh festival, and the people that are here, and it defines bourbon.
• 4:14
  Speaker 3: So, barry, wouldn't you say that it's just, it's like you got kentucky bourbon festival.
• 4:19
  Speaker 3: That's a great festival, there's no doubt.
• 4:21
  Speaker 3: It's very, it's very what would you say polished and whatever, but this festival is.
• 4:27
  Speaker 3: There's a lot of festivals like this across the whole United States, but they do this here in Frankfurt, right on the river, like no other right.
• 4:37
  Speaker 1: Yeah, and this is what I'll say is Diane Strong and her team are doing an incredible job with Bourbon on the Banks.
• 4:43
  Speaker 1: You know, bourbon on the Banks is one of these festivals we in Kentucky we've got to own bourbon and Bourbon on the Banks is one of these festivals.
• 4:52
  Speaker 1: It brings people together.
• 4:53
  Speaker 1: We got brands here.
• 4:55
  Speaker 1: You know Fonte.
• 4:56
  Speaker 1: We get to hang out with each other and so much fun.
• 5:00
  Speaker 1: But, you know, kudos to Diane and her team for pulling this off yeah, and it gets better, like this year.
• 5:07
  Speaker 5: It's this year the setups are a little better.
• 5:09
  Speaker 5: Everything just gets a little more and more and, uh, it's fantastic sitting here with you guys.
• 5:16
  Speaker 5: That's, it's amazing.
• 5:17
  Speaker 5: I mean, this is like pinch me.
• 5:19
  Speaker 5: You know, guys are amazing, so glad to have you on.
• 5:23
  Speaker 3: Yeah, and Stephen, I have to say that smoking a cigar with you, your knowledge of cigars, your appreciation of what cigars and bourbon do, hey, can you pass that bourbon back down to me, ct?
• 5:38
  Speaker 3: No, thank you, barry.
• 5:42
  Speaker 3: I'm your huckleberry but I've learned so much from you over spending some time with you.
• 5:49
  Speaker 3: But I think that getting to know you and and and the ambassador of bourbon that you are, but you love what everybody loves about bourbon.
• 5:59
  Speaker 3: You know the bourbon history, but the appreciation you have for Stephen Beam and the Yellowstone and Limestone branch and everything you know, talk about meeting.
• 6:11
  Speaker 3: How many people you must meet and spend time with and just enjoy life, right?
• 6:17
  Speaker 3: I?
• 6:18
  Speaker 4: have to apologize up front, because I meet so many people and when you come up to me and you say hello, probably not going to remember where, but once I get the stories behind what time we spent together, if you can give me any kind of indication of where we were, I don't forget the stories.
• 6:38
  Speaker 4: It's just tens of thousands of people all the time.
• 6:45
  Speaker 3: Well, and then I really enjoyed our time at Kentucky Bourbon Festival.
• 6:51
  Speaker 3: Up there you made me feel like I was part of the industry because we were kind of doing a back and forth to the people that came in and we had a captivating audience, audience.
• 7:04
  Speaker 3: That was just such an experience.
• 7:06
  Speaker 3: Now I did talk to Randy a little bit about it and I said next year we got to put the booths on the shade side, yeah.
• 7:15
  Speaker 3: So he said that was a great idea.
• 7:17
  Speaker 3: You know, cigar bar.
• 7:22
  Speaker 5: I mean, we went to two, let's go to three, building it up.
• 7:23
  Speaker 5: Let's go to four.
• 7:25
  Speaker 3: Four, but now it's kind of special on Bourbon on the Banks.
• 7:30
  Speaker 3: Just a couple weeks later they're the second week in September and now we're in the first week of October and we're in our group.
• 7:38
  Speaker 3: You know what I mean, and that's just, the times just keep coming.
• 7:41
  Speaker 3: That's one of the things.
• 7:43
  Speaker 3: The bourbon is the glue, the people coming with you know, that's one of the things the bourbon is the glue.
• 7:52
  Speaker 4: The people are what, what, what bourbon does right, it is.
• 7:54
  Speaker 4: It's all about, uh, you folks out there because mary and I would not be in business without you drinking our whiskey.
• 7:59
  Speaker 4: So, uh, the hospitality of our industry is the most important thing, and when we started Limestone Branch Distillery I vowed to Stephen Bean that we would have the best hospitality on the Bourbon Trail bar nine, that's awesome.
• 8:15
  Speaker 3: And you've evolved.
• 8:16
  Speaker 3: That I mean just like right now.
• 8:18
  Speaker 3: So in 2019 was my first experience into Kentucky Okay, I had been drinking bourbon, whatever, and it's before the podcast and everything.
• 8:27
  Speaker 3: And we came down and we stopped at Limestone Branch and one of the well, the tour guide was talking about how everybody was upset that the moonshine had gone away and that, you know, to start a small distillery that leads into a you know, and then with the Yellowstone brand, and then the evolution of everything, but to see you guys grow and that tasting room that you have, now talk a little bit about what it's like to be evolving with that distillery.
• 8:57
  Speaker 3: It's just the accommodations become better and everything right and the bourbon gets better it does you know we partnered and MGP bought Rutsko Corporation.
• 9:09
  Speaker 4: When they did that, you know, there's always a conundrum Where's it going to go from here?
• 9:13
  Speaker 4: Well, it's gone.
• 9:15
  Speaker 4: Nothing but up, Nothing but up.
• 9:17
  Speaker 4: We have a new barrel tasting lodge and the coolest thing in 11 years being the right hand of Stephen Bean that I've done at.
• 9:27
  Speaker 4: Art of Stiller is to be able to name that lodge the Steven B Bean Barrel Tasting Lodge and all these years that he's given to everybody at Art of Stiller, all these years that he's brought back the family name in the bourbon he has always given, he never takes.
• 9:48
  Speaker 5: For me to get the honor of being able to dedicate that building to him was the coolest thing I've done since we started the distillery even you did our tour, you could tell you were so passionate about that and that that you could feel it like this meant a lot to you and that's great, yeah and uh.
• 10:10
  Speaker 5: You know, I think you started off that question and I posted the video because I felt like an idiot, because he posted he's like the greatest thing I've done since I come to limestone branch and jeff says what'd you say, you?
• 10:23
  Speaker 5: You, you commented and I said cigars and he's like no, I, I dedicated with this building and I'm like, oh, I feel like a complete piece of crap.
• 10:34
  Speaker 4: Cigars are ever so more important than aspects of hospitality yes right when you're actually making the impact on the guy that put everything on the line to build your place.
• 10:45
  Speaker 4: That's the most important.
• 10:47
  Speaker 3: Well, it's the first ever podcast we did with Stephen Beam.
• 10:51
  Speaker 3: We had come down.
• 10:52
  Speaker 3: It was 9 o'clock in the morning and we came in and he said it the best he looks to the respect Although he brought, you know Limestone Branch was something and he's a Beam and he was very proud of his beam dance family.
• 11:08
  Speaker 3: You talk to the dance, they're very proud.
• 11:10
  Speaker 3: All the beams are proud.
• 11:12
  Speaker 3: You know what he's done.
• 11:13
  Speaker 3: But he said I'm just a steward of the brand passing through time and that's what it is.
• 11:19
  Speaker 3: And what's great is here we go.
• 11:22
  Speaker 3: We got a meme.
• 11:23
  Speaker 3: He's coming in, come on in so anyways, is this the oh.
• 11:30
  Speaker 3: there you go so.
• 11:32
  Speaker 3: But being the steward of the brand, he respects history so much.
• 11:37
  Speaker 3: You know what I mean.
• 11:37
  Speaker 3: And to be able to do this, just talk about it just a little bit.
• 11:45
  Speaker 3: As a steward of the brand, stephen is in a boom, and to be in a boom is a great, great time, right?
• 11:55
  Speaker 4: It is.
• 11:55
  Speaker 4: I mean, you know, when Booker was getting into it, he was setting the standard and you know, making Booker's bourbon a cast-track bourbon.
• 12:05
  Speaker 1: And.
• 12:05
  Speaker 4: Woodford dropped in right behind him.
• 12:08
  Speaker 5: They came in with.
• 12:09
  Speaker 4: Woodford Reserve and Brown Foreman to compete against.
• 12:13
  Speaker 2: Booker's, we all got to do that.
• 12:14
  Speaker 4: yeah, and that was what I saw as the spark of the bourbon industry coming back.
• 12:19
  Speaker 4: Because, now, we're not just drinking the general shelf bourbon, you know, everywhere.
• 12:24
  Speaker 4: I'll support it.
• 12:25
  Speaker 4: We're drinking stuff that you know what we used to have before Prohibition.
• 12:29
  Speaker 4: And Stephen Bean his passion in life was to bring his family name back to a distillery as an owner.
• 12:35
  Speaker 4: And he built the place from the ground up with his brother, paul Bean.
• 12:40
  Speaker 4: Both of those guys I respect.
• 12:44
  Speaker 5: It's probably not going to work as good if I go grab your shit and carry it around To be one of the first pastors to do this in the state of Kentucky.
• 12:51
  Speaker 3: Yeah, that's amazing.
• 12:52
  Speaker 3: Now we've got Barry here and Barry has done a great job also bringing back so many different whiskeys, and you do it in a different way're the.
• 13:06
  Speaker 3: The distillery is getting close.
• 13:08
  Speaker 3: I mean that we talked about it, but you're, you've got a beautiful facility coming up.
• 13:13
  Speaker 1: Just talk about that, barry yeah, so in lexington, kentucky, we're building from the ground up a brand destination.
• 13:19
  Speaker 1: It's 10 000 square feet.
• 13:20
  Speaker 1: It's going to be on main street in lexington.
• 13:22
  Speaker 1: We're going to have an indoor outdoor amphitheater.
• 13:25
  Speaker 1: So this is going to be a 2-outdoor amphitheater.
• 13:27
  Speaker 1: So this is going to be a 2,000-seat capacity amphitheater.
• 13:29
  Speaker 1: So you know, what we've got here in Kentucky is the ability to bring people in and have experiences, and you know I've got to tell you I didn't sign an NDA, steve, but I met with Stephen Beam and Stephen Fonte when I first started the brand and I'm like man, this is a daunting task.
• 13:48
  Speaker 1: Maybe you guys can give me some pointers.
• 13:51
  Speaker 1: And Stephen Beam looked at me like I don't think I can do that.
• 13:54
  Speaker 1: I've got a contract with another brand, but the thing with it, we're all collaborative, we meet each other, we talk with each other.
• 14:02
  Speaker 1: Big brands they help each other out.
• 14:05
  Speaker 1: The small brands we help each other out.
• 14:06
  Speaker 1: The small brands we help each other out.
• 14:07
  Speaker 1: It's a very collaborative industry.
• 14:10
  Speaker 3: So, amin, you bring in another aspect of it.
• 14:14
  Speaker 3: You're coming from the liquor store owner and then loving and passionately collecting barrels and then realizing that you can start your own brand.
• 14:25
  Speaker 3: And we've been there and it's a another different experience.
• 14:29
  Speaker 3: But when you go to a means place, you're, he's there.
• 14:33
  Speaker 3: I mean, you live there almost every time, pretty much, yeah, and and if you go there, he's gonna go around and he's gonna find a bourbon or a rye that you're gonna like he's got a collection and it's in barrels.
• 14:44
  Speaker 3: And he's going to find a bourbon or a rye that you're going to like he's got a collection and it's in barrels.
• 14:47
  Speaker 3: But it's all about the whole Kentucky experience of no matter where you are giving different experiences and are we going to be tasting that with all of us?
• 15:00
  Speaker 3: Yeah, yeah, just yes.
• 15:01
  Speaker 3: Is that the hazmat?
• 15:05
  Speaker 2: I wasn't allowed to get the hazmat.
• 15:06
  Speaker 2: We can send him back to get the hazmat.
• 15:08
  Speaker 2: This is a great one.
• 15:11
  Speaker 5: I like it, it's $120 for him.
• 15:13
  Speaker 5: If we're having the hazmat, I'll go get the hazmat Comes into my lap.
• 15:24
  Speaker 3: I'll sit here because if I go with him to met barry the first time at the 2000, the first after the witchcraft that he came and his beard was like half his size and there was way more brown in it and he came up to me and he was talking and at the time but but as you've evolved it's like.
• 15:45
  Speaker 3: It's like what's great about doing this podcast is you get to grow up with the different distilleries and everybody does it stephen right a little bit differently, yes, but but being in kentucky, the one thing that there is is that respect, that that absolute respect for the whiskey and the aging process and the you know?
• 16:08
  Speaker 3: that's just you've got to you agree.
• 16:10
  Speaker 2: Hey, jeff, yes, you think his whiskey is now aged a lot longer.
• 16:14
  Speaker 2: Yes, it definitely is A lot longer.
• 16:18
  Speaker 2: He's got a beard.
• 16:18
  Speaker 2: What are you telling me about this guy?
• 16:20
  Speaker 2: What about me?
• 16:23
  Speaker 2: I shaved today, yeah.
• 16:26
  Speaker 1: Just don't shave, don't cut it, let it grow.
• 16:29
  Speaker 4: That's what Beam said when I was growing my mustache you want a modern case, beam mustache.
• 16:34
  Speaker 4: Son, don't touch it.
• 16:36
  Speaker 3: Just let it grow and then you got me just the total contrast.
• 16:42
  Speaker 3: It's just like I let it grow to a point and then I make it not the color that everybody else here, because I try and just defy the defy that I'm really, really old, but I have to say, uh, it was fun, uh, with spending that time with you on my birthday weekend.
• 16:59
  Speaker 3: You know, when you turn 60, you made it special.
• 17:03
  Speaker 3: Thank you, thank you, thank you, steve.
• 17:06
  Speaker 4: Thank you so much.
• 17:07
  Speaker 3: That's what we try to do, all right, so he's pouring out some old Louisville.
• 17:12
  Speaker 3: You know, amin crashed it.
• 17:13
  Speaker 3: This is fantastic.
• 17:14
  Speaker 3: We've got an ambassador, brand owners, I mean, we've got the whole thing.
• 17:21
  Speaker 3: I think this is the most famous podcast that we've.
• 17:24
  Speaker 3: Give me a hard question okay, don't hold back.
• 17:27
  Speaker 1: Don't hold back, Go Jeff.
• 17:34
  Speaker 3: I'm not giving you hard questions, Amir.
• 17:35
  Speaker 3: Oh no, no, no, If you don't have good questions.
• 17:39
  Speaker 2: I'm just going to drink.
• 17:40
  Speaker 2: Yeah, I got a question for Amir I got a question for Amir.
• 17:45
  Speaker 5: Go go, If you are not drinking your old Louisville product, what is your favorite pork?
• 17:52
  Speaker 2: That's a tough one.
• 17:53
  Speaker 2: That's a tough one.
• 17:55
  Speaker 5: Barry is literally on pins and needles right now.
• 17:57
  Speaker 5: He's like please say RD1.
• 17:59
  Speaker 5: What's he going to say?
• 18:00
  Speaker 5: Please say RD1.
• 18:02
  Speaker 2: Well, I have a weak heart for roses, oh, as do.
• 18:06
  Speaker 4: I as do.
• 18:07
  Speaker 4: I as do I.
• 18:08
  Speaker 4: I love it All right Decision, I mean last night, last night.
• 18:12
  Speaker 3: I mean we were at what's the bar, Don't?
• 18:15
  Speaker 3: We cannot?
• 18:15
  Speaker 3: House of Commons, the House of Commons, Holy shit, we finally thought of the name of it Don't kiss and tell.
• 18:21
  Speaker 3: But Brent Elliott showed up so we were like we were drinking, but Brent Elliott showed up, so we were drinking.
• 18:28
  Speaker 3: When you guys get together, you drink so much of your own stuff.
• 18:31
  Speaker 3: It's fun to share other people's stuff.
• 18:33
  Speaker 3: Correct?
• 18:34
  Speaker 3: Absolutely yes, I mean, right now we've got three brands represented and we've had one in the last podcast that we did with Stephen when we did it in your backyard.
• 18:46
  Speaker 3: That was phenomenal.
• 18:48
  Speaker 3: Yes, and if you ever meet up with Stephen, he has this cigar case.
• 18:53
  Speaker 5: It's a briefcase turned into a cigar case.
• 18:55
  Speaker 3: It looks like it, but wait, it's actually a, but it's in the fashion of a gun case.
• 19:03
  Speaker 4: It's the presidential football.
• 19:05
  Speaker 4: It's the football.
• 19:09
  Speaker 4: Yeah there football.
• 19:10
  Speaker 4: No nuclear codes in that football.
• 19:11
  Speaker 4: All the president carries around is cigars, cutters, a couple bottles of whiskey, glassware and uh he calls the bomb strike in.
• 19:17
  Speaker 1: Yeah, and there might be a derringer there.
• 19:20
  Speaker 1: There may be or may not I can never.
• 19:31
  Speaker 3: Just one, just one, I mean, I mean this is the essence.
• 19:34
  Speaker 3: Cigars good bourbon, good times with good friends, I mean, and and we're just living life, uncut, unfiltered right, so we got to continue that question.
• 19:45
  Speaker 5: Barry's next.
• 19:46
  Speaker 5: So, barry, if you're not drinking RD1, what's your go-to?
• 19:50
  Speaker 1: All right.
• 19:51
  Speaker 1: So I'm going to tell you, I'm going to give you my two favorite bourbons, and I've got to credit Stephen Fonte for this, because I learned it from him.
• 19:58
  Speaker 1: My first favorite bourbon is what I'm drinking right now.
• 20:01
  Speaker 1: It's free bourbon.
• 20:02
  Speaker 1: Chris, you went over and grabbed a bottle of O'Neill.
• 20:07
  Speaker 1: We're pouring this this is free bourbon.
• 20:10
  Speaker 1: It's Kentucky straight bourbon, so number one is free bourbon.
• 20:14
  Speaker 1: I have a second favorite.
• 20:15
  Speaker 1: My second favorite is the one I'm drinking.
• 20:19
  Speaker 5: Okay, we have two and one, two and one.
• 20:23
  Speaker 4: I did not know that Barry is a politician.
• 20:25
  Speaker 3: Wait wait, wait.
• 20:26
  Speaker 3: That's going to be how much is that added in on 99?
• 20:29
  Speaker 2: Which way you swing, whichever way, we go, the door moves.
• 20:37
  Speaker 5: So Barry the politician, he's going to be the new senator for Kentucky here before long.
• 20:42
  Speaker 3: Are you going to hang out at the House of Commons tonight?
• 20:44
  Speaker 3: I love the House of.
• 20:46
  Speaker 1: Commons I love and I'm a member of Commons tonight.
• 20:48
  Speaker 1: I love the House of Commons I love and I'm a member of the speakeasy at Hauser Tavern, so there may be a super secret speakeasy experience.
• 20:55
  Speaker 1: I'm just saying oh wow.
• 20:58
  Speaker 3: All right, I will be texting you tonight.
• 21:02
  Speaker 5: So all right, Steven, Secret Society.
• 21:04
  Speaker 5: When you're not drinking Yellowstone, what's your go-to?
• 21:10
  Speaker 4: As Barry had just said oh no, no, no.
• 21:14
  Speaker 2: You've got to say you can't give us the same answer Come on.
• 21:17
  Speaker 4: No, no, no.
• 21:18
  Speaker 4: Here's the way it goes.
• 21:19
  Speaker 4: It's whatever I'm hearing that has buzz in the industry.
• 21:24
  Speaker 4: That's what I want to taste.
• 21:27
  Speaker 4: It's not because I'm drinking something outside the brand as much as it is understanding what's going on in the industry.
• 21:34
  Speaker 4: So I want to taste things that are new and innovative.
• 21:38
  Speaker 4: We just tasted a full grain that went with this cigar, Better than I've had in freaking forever.
• 21:47
  Speaker 4: Lillian Sinclair.
• 21:48
  Speaker 4: And my hucklebear.
• 21:52
  Speaker 4: He carried my casket.
• 21:56
  Speaker 4: I dare and damn to say it has produced an incredible bourbon whiskey.
• 22:02
  Speaker 4: And you know when I come across something like that, that is my favorite bourbon whiskey for the moment Nice.
• 22:09
  Speaker 5: I like that.
• 22:11
  Speaker 4: The moment might change in a week or two but for right now.
• 22:15
  Speaker 4: That's one of my favorite bourbons for the moment.
• 22:17
  Speaker 1: All right, and, if I might chime in here, we call that in the industry market research Alan Bishop.
• 22:25
  Speaker 4: God bless you.
• 22:25
  Speaker 4: Son God bless you.
• 22:27
  Speaker 3: Alan.
• 22:27
  Speaker 3: Oh yeah, rd, yeah, so I'm as a podcaster.
• 22:33
  Speaker 2: His brand is called Research and Develop.
• 22:35
  Speaker 3: RD 1.
• 22:36
  Speaker 3: Rd 1.
• 22:37
  Speaker 3: Yep, yeah, and you got to it.
• 22:43
  Speaker 3: Definitely, what Barry puts out is always unique.
• 22:49
  Speaker 3: He pays attention to the industry and they work it, and we're so looking forward to once you have that distillery up and running.
• 22:58
  Speaker 3: We're going to be there supporting you 100%.
• 23:00
  Speaker 3: But as a podcaster, I agree with you guys.
• 23:04
  Speaker 3: My job, your job, is to promote the brand and you're always drinking that brand and if you start to get outside of the brand, it's really, it's tough, right, I mean totally, it's something that isn't.
• 23:19
  Speaker 3: I mean, we all have to keep our.
• 23:21
  Speaker 3: You have to keep the demons.
• 23:24
  Speaker 3: What would you say?
• 24:11
  Speaker 3: At bay?
• 24:12
  Speaker 3: What would you say, uh, at bay?
• 24:13
  Speaker 3: Yeah, but you can't.
• 24:14
  Speaker 3: Just, if we all drank our favorite bourbons, all the you know, on the off days, then we'd be drinking every day, right?
• 24:21
  Speaker 3: So you got to drink what's hot at the time, and I say that all the time oh, you do drink every day.
• 24:28
  Speaker 3: I mean, yeah, you have to.
• 24:30
  Speaker 3: You're tasting through the brands and it's your, it's your responsibility what you're putting out.
• 24:34
  Speaker 3: But at the same time, that's where it's hard to get into other stuff.
• 24:38
  Speaker 3: But as a podcaster, I'm always drinking other people's stuff.
• 24:42
  Speaker 3: So I always say the best bourbon I'm drinking is what I'm drinking and what's in my glass.
• 24:47
  Speaker 3: That's my best bourbon.
• 24:48
  Speaker 3: Yes, I do have favorites, but my favorites I mean that barrel pick that you've been sharing with us.
• 24:56
  Speaker 3: That is a phenomenal bourbon and I look forward to when I'm with you because I get to drink some really phenomenal Yellowstones.
• 25:04
  Speaker 3: I look forward to very—.
• 25:05
  Speaker 2: I'm going to look under the table.
• 25:06
  Speaker 2: What is all the stuff I missed?
• 25:09
  Speaker 2: Where's the bourbon?
• 25:12
  Speaker 3: What you're missing is back in the back, so you don't have to miss it.
• 25:16
  Speaker 3: We'll get it out afterwards, but but um, it's, it's.
• 25:20
  Speaker 3: It's such a spectacular industry and I, what I love is when I'm drinking with with friends and beating the people in the industry and just being able to drink the opportunities.
• 25:34
  Speaker 3: I mean it doesn't matter You're talking about a brand ambassador, owner and also everything right there.
• 25:41
  Speaker 3: You're everything there.
• 25:42
  Speaker 3: And then we go to a bar and meet Dave at the House of Comments and they're so ingrained in the industry, we're all part of it and it's such a great group.
• 25:57
  Speaker 3: Everybody's so down home.
• 26:00
  Speaker 3: They're real people working hard every day but enjoying life, and that's what the bourbon industry is.
• 26:07
  Speaker 3: Smoking a cigar with all you guys, this is fantastic.
• 26:11
  Speaker 3: And then you get together at something and this makes it all possible, right?
• 26:15
  Speaker 3: Yeah, it totally does.
• 26:19
  Speaker 4: Eleven years ago I retired.
• 26:20
  Speaker 4: Eleven years ago I started working on helping to build a distillery.
• 26:24
  Speaker 4: And every day that I've been there since has been retirement.
• 26:30
  Speaker 4: It has been an absolute pleasure and honor to be in this industry.
• 26:33
  Speaker 4: As a Kentucky boy born and raised here in the bourbon industry, well, hell, I don't know of a better job in America.
• 26:42
  Speaker 4: Amen, I agree yeah, I agree.
• 26:45
  Speaker 3: yes, what's you?
• 26:46
  Speaker 3: And you've done this so spectacularly.
• 26:50
  Speaker 3: You know what I mean.
• 26:51
  Speaker 3: It's like there's the ambassadors are so important if you have a brand and you have an ambassador.
• 26:57
  Speaker 3: You know, barry, you're an ambassador for your own brand, you're an icon, and you're an icon.
• 27:04
  Speaker 3: But also, you're not some fake icon that's made by marketing, yes, but you're based off of your love of bourbon, and that's what you know what I mean, and that love of bourbon is so unique to this industry.
• 27:21
  Speaker 5: But I will say this real quick about all these guys Like love of bourbon is part of it, but they are truly, genuinely great people Like they.
• 27:31
  Speaker 5: Like people Like the bourbon is part of it.
• 27:35
  Speaker 5: It's like we talked about, like the glue, but they like being around other people.
• 27:40
  Speaker 5: They like telling the stories and we know that from being around, like Greg Schneider talking about Booker and Jimmy Russell Like the stories are what really are just amazing.
• 27:51
  Speaker 5: And that's meeting people like this out here at these festivals, doing what you're doing now and you never know who you're going to meet that's going to turn into something more.
• 28:01
  Speaker 5: You know, just the friendships are incredible.
• 28:04
  Speaker 1: And I, you know, if I can just say, I think that Kentucky has such a unique opportunity and we're continuing to build upon the brand of Kentucky bourbon.
• 28:13
  Speaker 1: And um you know I mean it's a signature industry for our state and we have such wonderful experiences.
• 28:19
  Speaker 1: We need to continue to lean into that.
• 28:21
  Speaker 1: We need to continue to lean into the experiences and you know, this is a great experience, but it's kind of funny.
• 28:26
  Speaker 1: Every time we get together, you know whether it's in Bardstown and we're drinking there at the bourbon festival or bourbon on the banks.
• 28:34
  Speaker 1: We have such an awesome opportunity to bring people from this region, the United States and outside the United States to make Kentucky such a wonderful destination experience.
• 28:46
  Speaker 2: Yeah, I was actually very surprised at KBF, kentucky Bourbon Festival.
• 28:50
  Speaker 2: I've seen people from Australia, england, copenh, copenhagen, denmark.
• 28:56
  Speaker 5: I was like this is freaking amazing there's, there's guys here today from the neighborhood made all like, all the effort to come here just to try our product yeah, and you know, but you had a proposal I I love.
• 29:09
  Speaker 1: Your proposal is let's do kbf like twice a month.
• 29:13
  Speaker 2: I love it.
• 29:14
  Speaker 2: I love it.
• 29:14
  Speaker 2: What is Stacy?
• 29:17
  Speaker 2: What is Stacy what?
• 29:19
  Speaker 5: is Stacy.
• 29:19
  Speaker 5: She's right there with a sniper rifle.
• 29:23
  Speaker 3: I just hate.
• 29:23
  Speaker 5: Barry.
• 29:24
  Speaker 2: Is he red?
• 29:24
  Speaker 3: Red dust.
• 29:25
  Speaker 5: There's a red dot right there.
• 29:26
  Speaker 2: Twice a year Twice a year.
• 29:27
  Speaker 2: We need another festival.
• 29:30
  Speaker 3: But that festival's great.
• 29:32
  Speaker 3: But then you spread out to the venues.
• 29:34
  Speaker 3: I mean that's why you want to go to Limestone Branch and meet Stephen there when we did the bus tour and he gives you the tour or whoever's giving the tour.
• 29:44
  Speaker 3: It's just such a but once again, I'm addicted to the people.
• 29:49
  Speaker 3: I'm not addicted to bourbon, I love bourbon, but I'm addicted to the experiences and the people, because it's just such a special thing to come down here with all these people.
• 30:01
  Speaker 3: You know, as you know, like you said, tell me the story.
• 30:06
  Speaker 3: You meet so many people you can't remember all their names.
• 30:09
  Speaker 2: Jeff, your wife is touched.
• 30:11
  Speaker 2: I think she's ready to move down to Kentucky.
• 30:15
  Speaker 3: Are you ready?
• 30:15
  Speaker 3: I told him I want to get a second home, though.
• 30:19
  Speaker 3: Yeah.
• 30:20
  Speaker 1: We don't need it.
• 30:21
  Speaker 1: We keep the one we got and get another one.
• 30:22
  Speaker 1: Yeah, I think the Scotchie.
• 30:24
  Speaker 3: Bourbon boys will have a home at one point here in Kentucky, and you know, I know where you live, Stephen, so I might try to be your neighbor.
• 30:33
  Speaker 3: You know he's got units for sale, right?
• 30:41
  Speaker 4: Let's give a shout out to Al Young.
• 30:43
  Speaker 4: Al Young the mentors that have come before us in this bourbon industry have been incredible to me, bernie.
• 30:53
  Speaker 3: Lubbers, bernie.
• 30:55
  Speaker 4: Lubbers, global ambassador for Heaven Hill Distilleries.
• 30:57
  Speaker 4: He's one of the best in the entire world in the bourbon industry.
• 31:02
  Speaker 4: And when you spend time with Bernie and I've spent time with him before he was in the industry, when he got involved in the industry, when he was at the other distillery now that he's at his distillery, heaven Hill, his association being the right hand of Parker Beam, now the right hand of Conor O'Driscoll, and then you've got Al Young and I'm doing my very first large presentation at the Fastic Tipton a sale bond for all the Kentucky racehorses.
• 31:32
  Speaker 4: And it's absolutely packed and I'm the first to go on stage and I give a presentation.
• 31:37
  Speaker 4: That I think is okay, and Al Young and his wife are sitting in the front row and he nods his head at me and says Son, you just knocked it out of the park.
• 31:47
  Speaker 4: I walked back to the back, I sat down and I watched him take the stage and blow me away.
• 31:52
  Speaker 4: There's inspiration for the future in the industry.
• 31:58
  Speaker 4: And then I will not stop with that.
• 32:01
  Speaker 4: I have to say Freddie Johnson is the best tour guide in American history.
• 32:05
  Speaker 4: Yeah, amen, amen to that.
• 32:08
  Speaker 2: Has anybody?
• 32:08
  Speaker 3: seen.
• 32:08
  Speaker 3: I saw Freddie last night.
• 32:10
  Speaker 5: Who saw him?
• 32:10
  Speaker 3: Is he here today?
• 32:11
  Speaker 3: I haven't seen him yet today.
• 32:12
  Speaker 3: Yeah, I have not, but they're.
• 32:14
  Speaker 3: So you're right, you named Bernie Lovers, freddie Johnson yourself.
• 32:19
  Speaker 3: I mean, the ambassadors make the difference.
• 32:23
  Speaker 3: They make people love the experience, because it's about the experience and while you're drinking the bourbon, you're feeling good, you're relaxing and there's not much more to say about it.
• 32:36
  Speaker 3: I mean, overall.
• 32:38
  Speaker 3: I mean this has been spectacular because we have representation straight across the board, and I mean, right now I'm in awe, but it's history in the frickin' making that's part of history.
• 32:56
  Speaker 3: You know, that's something that not a lot of people do.
• 32:58
  Speaker 3: I mean at one point.
• 33:00
  Speaker 2: Oh, we got to pause.
• 33:01
  Speaker 2: And cheers to that.
• 33:02
  Speaker 3: Yeah, cheers to that At one point.
• 33:04
  Speaker 3: Cheers Salute.
• 33:05
  Speaker 2: Salute.
• 33:05
  Speaker 2: You got an empty glass, brother.
• 33:08
  Speaker 2: Well, yeah, here he goes.
• 33:11
  Speaker 3: Here he goes, Thank you.
• 33:13
  Speaker 3: But I will say I mean, but that's it, Steven, when he said he was the steward of the brand, that's it.
• 33:22
  Speaker 3: So we're really freaking lucky, because there's whole generations of when it's not happening and then you have to basically buckle down.
• 33:33
  Speaker 3: But right now we're seeing everybody taking that and expanding the brands, expanding the experience and hopefully keeping it going.
• 33:41
  Speaker 3: But we all know in an industry there will be a time again when it will take a.
• 33:46
  Speaker 3: But it's been a part of American history from the beginning.
• 33:51
  Speaker 2: I think, whether the industry is up or down, wherever it brings us together, it will continue to happen that the money is not an issue Like whether the prices are up or down.
• 34:05
  Speaker 4: The dollar was the best move you guys could have made, so you know, I get a question, a lot, and the question is is the industry going to last?
• 34:15
  Speaker 4: And I tell people all the time you know, you got a little thing down in Florida called Disney World.
• 34:22
  Speaker 4: You got one out in California called Disneyland.
• 34:26
  Speaker 4: If you spend hundreds of millions of dollars to make an experience for people, that ain't going anywhere.
• 34:32
  Speaker 4: We spent hundreds of millions of dollars on every distillery in the state of Kentucky, napa Valley.
• 34:40
  Speaker 1: Kiss my ass, come to Kentucky and see the real bourbon trail Hell yeah, we love you Napa, but we think Kentucky's got a good thing going on.
• 34:50
  Speaker 4: My grandparents had vineyards, by the way, I can see that.
• 34:54
  Speaker 3: No, I mean yeah, exactly, if you haven't been here even, it's just the last five years from when I first started, it's just.
• 35:04
  Speaker 3: I mean, we are talking about some of the some huge distilleries coming online, are you more?
• 35:10
  Speaker 3: We're talking about Jane and Potter, jane.
• 35:17
  Speaker 2: Potter, jane, yeah, denny.
• 35:20
  Speaker 4: Potter and.
• 35:21
  Speaker 1: Jane yeah from Makers Mark, they're coming thank you, they're coming online.
• 35:26
  Speaker 3: You, they're coming online, everybody's coming, thank you.
• 35:29
  Speaker 5: Thank you more or less names are not our strong suit.
• 35:34
  Speaker 4: Okay, I'm good, they're really not mine.
• 35:38
  Speaker 3: I gave mine up even the whiskey house of kentucky which is just gonna do brand distilling.
• 35:43
  Speaker 3: I mean they, they got I.
• 35:45
  Speaker 3: I can't believe what David Mandel did in that amount of time.
• 35:48
  Speaker 3: It's just like but we've got Bardstone Bourbon Company just coming online with all their stuff from you know, they're really coming into themselves.
• 35:57
  Speaker 3: And Yellowstone.
• 35:59
  Speaker 4: What about that ocean they're putting in behind our distillery right off?
• 36:02
  Speaker 3: of Pinch Line.
• 36:03
  Speaker 4: Yeah, yeah.
• 36:04
  Speaker 4: I asked Trey Zoller the other day am I going to be able to maul and fish off my she-shack?
• 36:08
  Speaker 1: while the strait of the ocean is open.
• 36:10
  Speaker 2: On the Ohio River.
• 36:11
  Speaker 2: If you are, can I come?
• 36:15
  Speaker 2: Can I come on the?
• 36:19
  Speaker 3: expedition.
• 36:19
  Speaker 3: Yeah, I mean just that's the industry and I mean this is something I don't, I just keep having experience and I don't forget them.
• 36:31
  Speaker 3: No, we talked, we recapped this morning.
• 36:34
  Speaker 5: Yeah, we recapped.
• 36:35
  Speaker 5: We recapped this morning.
• 36:36
  Speaker 5: We were like last night, holy crap, and like just the people.
• 36:39
  Speaker 5: The bourbons and stuff are great, yeah, but it's the people you meet and shout out.
• 36:45
  Speaker 5: We met some great guys from texas that were down here doing some barrel picks and stuff last night fantastic guys and and enjoyed a lot of bourbon.
• 36:54
  Speaker 5: But that's what it is.
• 36:55
  Speaker 5: That's what it's all about like this meeting people you come to, you come here and you can.
• 37:01
  Speaker 3: We were last night tasting a 1958 old fitgerald at the House of Commons, and that's the history.
• 37:08
  Speaker 3: I mean it's so, but now what really makes me, at 60, freak the hell out is that we were tasting a 1989, what was it?
• 37:18
  Speaker 3: 101?
• 37:19
  Speaker 3: Iw Harper, oh the Harper, iw Harper and 1989, I was graduated from high school and whatever and it's.
• 37:27
  Speaker 1: You wouldn't think it's a dusty but it's a dusty.
• 37:29
  Speaker 3: Now I I technically have become a dusty.
• 37:37
  Speaker 2: We're old.
• 37:38
  Speaker 2: If you drink and season whiskey with the people that share that with you, typically they're very seasoned.
• 37:46
  Speaker 3: I Amin has a 17-year-old bourbon.
• 37:48
  Speaker 3: What year was that distilled?
• 37:52
  Speaker 2: It's not bourbon, it's whiskey.
• 37:53
  Speaker 2: It was distilled in 2006.
• 37:55
  Speaker 3: Yeah, I mean in 2006,.
• 37:58
  Speaker 3: We're in the 2000s already, but that's starting to become part of history and that's what's such a fun, fun thing about this.
• 38:07
  Speaker 2: But typically the people that enjoy the seasoned whiskey.
• 38:10
  Speaker 2: They're very seasoned.
• 38:10
  Speaker 2: Yeah, and they're very fun to hang out with.
• 38:16
  Speaker 1: We tell tall tales.
• 38:18
  Speaker 3: So what's the oldest Yellowstone you've tasted?
• 38:21
  Speaker 3: We did the.
• 38:22
  Speaker 3: What year that we brought in.
• 38:23
  Speaker 3: What was that?
• 38:24
  Speaker 3: 1974?
• 38:25
  Speaker 3: And that was fantastic in itself, but what's the oldest Yellowstone you've tasted?
• 38:32
  Speaker 4: You know, I'd like to be able to tell you, but I probably can't, so many people have brought me old Dustys.
• 38:38
  Speaker 4: I was just on the porch with Michael Beach.
• 38:40
  Speaker 4: We did a podcast from the Willavanna Tasting Bar and Lounge at my house.
• 38:45
  Speaker 4: He did a podcast from the Willavanna Tasting Bar and Lounge at my house and he brought a pint of some really old Yellowstone bourbon whiskey and it was extraordinary and, as I state, it is opening a book from yesteryear, knocking the dust off of it and tasting its flavor and that's the way I asked Steve Beam one time.
• 39:05
  Speaker 4: I said why can't we make this?
• 39:06
  Speaker 4: He said it's environmental.
• 39:09
  Speaker 4: He said we don't have the forestry in the state of Kentucky that we had when the beginning started, back when Jacob Boom was making whiskey down in Madden, kentucky, at his place off of a well.
• 39:22
  Speaker 4: Now none of that happens exactly like that today.
• 39:26
  Speaker 4: And any time you move a distillery well you have flavor drift.
• 39:30
  Speaker 4: So whenever your brand changes from one location to another, depending on the still that they're operating off of the height of the still is it a column, still is it a pot, still are they doing the mash with the same yeast strain You've got all sorts of micro-influences that change that whiskey.
• 39:49
  Speaker 3: Yeah, I mean.
• 39:50
  Speaker 3: But you know, yes, the yesteryear whiskeys are different.
• 39:56
  Speaker 3: You know what I mean.
• 39:57
  Speaker 3: But we have the ability to now genetically understand what the corn was back then and grow those.
• 40:05
  Speaker 3: But it's always the, the, the.
• 40:07
  Speaker 3: The artistry is that can't be mass produced.
• 40:11
  Speaker 3: But the mass produced whiskey is this time period, it's from this time period and it will be in 28, you know, 80 years from now.
• 40:21
  Speaker 3: It will have its own thing because it's just going to keep evolving.
• 40:24
  Speaker 3: But I love those like, for instance, what buffalo trace is going to do with that old tailor where they got the.
• 40:30
  Speaker 3: They basically did an archaeological dig of their, of, of those uh, mash tanks and the fermenters and the cooker, and then they're producing the same corn strain and gonna to try and produce that Taylor.
• 40:46
  Speaker 3: But that can't be mass produced.
• 40:49
  Speaker 3: But that's where this industry is so fantastic, where you get to every once in a while.
• 40:55
  Speaker 3: If you just let it all come to you, you can't taste.
• 40:57
  Speaker 3: There's no way you can taste everything.
• 40:59
  Speaker 3: But you can let that come to you and you get to taste those dusties and you get to taste those new stuff that's happening in the small batch.
• 41:07
  Speaker 3: And so let's talk about those limestone ranch stuff that you're doing there.
• 41:12
  Speaker 4: So in our distillery right now there's the family recipe and I'm so proud to have that on our shelves.
• 41:20
  Speaker 4: I think that every distillery that's on the Bourbon Trail needs to have things that you can't buy anywhere else.
• 41:25
  Speaker 4: People are coming from all over the world to visit us.
• 41:28
  Speaker 4: It's not Levinites.
• 41:30
  Speaker 5: Amen.
• 41:31
  Speaker 4: People from Lebanon are coming in for a cocktail.
• 41:33
  Speaker 4: They've already seen the distillery.
• 41:34
  Speaker 4: There's people from London and Japan and Australia and China that are coming to our distillery.
• 41:39
  Speaker 4: When they get there they want to buy something they can't buy anywhere else.
• 41:42
  Speaker 4: The family recipe is Stephen Bean, bringing back an old Dusty.
• 41:46
  Speaker 4: He put it on a 150 gallon Olympic pot still Very tactile MG, still with a clutch.
• 41:53
  Speaker 4: He did the mash bill.
• 41:55
  Speaker 4: Awful, his great, his grandfather's recipe, guy Bean's recipe from Fairfield Distillery 75% white heirloom corn, 13% rye, the rest in malted barley.
• 42:07
  Speaker 4: It was done with minor case beans yeast strain.
• 42:10
  Speaker 4: Thank you, patrick Heiss, thank you, and it was done with Guy Beams' recipe.
• 42:14
  Speaker 4: It is an absolute American gobsmacker.
• 42:17
  Speaker 4: You want to get next to an old Dusty.
• 42:20
  Speaker 4: That's as close as I've ever been to an old Dusty.
• 42:23
  Speaker 4: He's drinking Stephen Beams Yellowstone family recipe available in our gift shop and only our gift shop.
• 42:31
  Speaker 1: I'll say one thing also Pointing out if you want that experience of drinking a Dusty, you want to go to a shop that you can walk into and get a hundred year old pour of something.
• 42:44
  Speaker 1: You're going to go to Revival Vintage Spirit.
• 42:47
  Speaker 3: Shops in Covington.
• 42:48
  Speaker 1: Brad Fonz is fucking amazing that team is killing it.
• 42:51
  Speaker 1: They've got a new location there and you want to walk in and taste something from pre-prohibition?
• 42:56
  Speaker 1: You can do it and they have discounted pours.
• 42:58
  Speaker 1: They have upscale experiences.
• 43:01
  Speaker 1: So Kentucky has a lot of opportunities to experience those kind of things you need.
• 43:07
  Speaker 1: You can never get it.
• 43:09
  Speaker 1: You're drinking time in a bottle.
• 43:11
  Speaker 3: Well, I will say that Kentucky is expanding the bourbon industry tenfold because you are talking, at one point you had the Louisville, bardstown, frankfurt, lexington triangle, but now you've got Owensboro really involved, you've got Covington involved, you've got Elizabethtown involved.
• 43:34
  Speaker 3: It just keeps flowing outward.
• 43:36
  Speaker 3: Because this is by far it's got the heat and it's got the cold.
• 43:41
  Speaker 3: And I just believe, although you can say it's climate change or whatever, and I just believe, although you can say it's climate change or whatever, but the last 10 to 15 years have been so spectacular that even an ancient age 10 from Buckelew Trace on now, that aging process just keeps.
• 44:07
  Speaker 3: It's been so good that it all is starting to just you get something good off of everything that you're drinking on the shelf.
• 44:15
  Speaker 3: It's just been spectacular.
• 44:17
  Speaker 2: It's going to get better.
• 44:17
  Speaker 2: It's going to get better Because as we produce more bourbon, it's going to be more competitive, and then everyone is going to step their game up and it's going to get better and better, and if they don't, we'll be able to buy a bunch of really nice brand new equipment.
• 44:34
  Speaker 2: That's what we're waiting for.
• 44:38
  Speaker 3: I said you can go with any.
• 44:40
  Speaker 3: Yes, steven, I mean.
• 44:43
  Speaker 1: I don't know.
• 44:43
  Speaker 1: I think that's where we've got to leave it, right there.
• 44:48
  Speaker 3: This has just been spectacular.
• 44:49
  Speaker 3: You guys, I mean thank you all of you for coming in.
• 44:53
  Speaker 3: We just have such a great time.
• 44:55
  Speaker 3: Bourbon on the Banks, kentucky Bourbon Festival next year.
• 44:58
  Speaker 3: It's not that you can't get the tickets to this okay, it takes a while for these festivals, but it's the lodging.
• 45:07
  Speaker 3: So you've got to book your lodging now for those festivals so that you're close to the festival, so that, no matter what, you're within walking distance or you're really close to the festival.
• 45:19
  Speaker 3: So definitely, if you haven't been able to attend Bourbon on the Banks and tonight is the night that everybody goes out into Frankfurt and Frankfurt has stepped up 100% when you're here, frankfurt has stepped up.
• 45:34
  Speaker 3: It's not just Buffalo Trace.
• 45:36
  Speaker 3: They've got more lodging.
• 45:37
  Speaker 3: They've got more restaurants, coffee shops.
• 45:41
  Speaker 2: I walked around and had two beers at an Irish pub.
• 45:44
  Speaker 3: Yeah, that Irish pub.
• 45:45
  Speaker 3: They serve a lot of bourbon at an Irish pub.
• 45:46
  Speaker 3: I've never yeah, at an Irish pub.
• 45:47
  Speaker 3: Yeah, they serve a lot of bourbon at that Irish pub.
• 45:50
  Speaker 2: I just had beer.
• 45:51
  Speaker 3: Yeah, you've got to have some beer.
• 45:52
  Speaker 3: That was breakfast.
• 45:53
  Speaker 3: That's what you Hydration.
• 45:55
  Speaker 4: Hydration.
• 45:55
  Speaker 3: Yeah.
• 45:57
  Speaker 1: The long game.
• 45:59
  Speaker 3: The long game.
• 45:59
  Speaker 3: Oh, bow Woo, all right.
• 46:02
  Speaker 3: So all right, everybody.
• 46:04
  Speaker 3: We're the Scotchy Bourbon Boys.
• 46:06
  Speaker 3: This is Stephen Barry, and me Thank you so much.
• 46:10
  Speaker 3: You've been such an integral part of our podcast.
• 46:13
  Speaker 3: We love you guys.
• 46:15
  Speaker 3: We look forward to more experiences like this.
• 46:17
  Speaker 3: We're live from Bourbon on the Bank and we're just hoping that next year you don't miss out on this, because they're all here, you just walk up and they will go through.
• 46:29
  Speaker 3: I mean, Steven, you've got a lounge this year Free cigars.
• 46:33
  Speaker 4: Oh my Puppy time.
• 46:35
  Speaker 4: Time to come down and have something extraordinary off of our bar.
• 46:40
  Speaker 4: Yeah, that's the limestone branch experience Cigar on one hand, bourbon on the other.
• 46:44
  Speaker 4: Where the hell is your cell phone?
• 46:45
  Speaker 4: I mean Milestone Branch Experience.
• 46:46
  Speaker 3: Cigar on one hand, bourbon on the other.
• 46:47
  Speaker 3: Where the hell is your cell phone?
• 46:48
  Speaker 2: I mean, I just want to Free cigar, free bourbon.
• 46:50
  Speaker 2: Full size advertisement.
• 46:53
  Speaker 1: Perfect, perfect.
• 46:54
  Speaker 1: All right, we're the Scotchy.
• 46:56
  Speaker 3: Bourbon Boys, wwwscotchybourbonboys, for all your Scotchy Bourbon things.
• 47:00
  Speaker 3: We got t-shirts we got Glen Cairns.
• 47:03
  Speaker 3: Hit us up online and remember good bourbon equals good times and good friends, and you guys are good friends.
• 47:11
  Speaker 3: And remember drink responsibly, Don't drink and drive and live your life uncaught, unfiltered Little Steve-O will take us out of here.
• 47:23
  Speaker 3: Let's see if I can actually do this.
• 47:26
  Speaker 5: There we go, freaking awesome.
• 47:28
  Speaker 5: You guys are great.
• 47:29
  Speaker 5: Love it, love it Love it.
• 47:32
  Speaker 2: Thank you, sir.
• 47:32
  Speaker 2: One more, no, you know what?
• 47:40
  Speaker 1: Uno mas, uno mas.
• 47:44
  Speaker 5: You know what's funny is, when I saw that guy's dry.
• 47:46
  Speaker 2: You know what that guy.
• 47:46
  Speaker 2: When I saw that guy's dry.
• 47:47
  Speaker 2: You know what I saw that guy's dry.
• 47:48
  Speaker 2: He's doing one course when.
• 47:49
  Speaker 5: I saw Barry earlier.
• 47:51
  Speaker 5: You know what Barry was doing I was swishing and spitting.
• 47:55
  Speaker 5: Barry was spitting everything out.
• 47:57
  Speaker 5: Now we're too far in.
• 47:58
  Speaker 5: Now Barry isn't spitting anything out.
• 48:03
  Speaker 2: Only have one hour, we can handle it, drake that's right, I was glad to get there.
• 48:08
  Speaker 4: Shout out to you.
• 48:09
  Speaker 5: Yes, our fish is badass.
• 48:13
  Speaker 5: Yeah, always has been Badass.
• 48:15
  Speaker 4: Right there it's on the glass.
• 48:16
  Speaker 4: We met before we met.
• 48:18
  Speaker 4: We did that.