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Barrel to Bottle: Whiskey Thief's Innovative Journey Uncut & Unfiltered Start Of Season 6 · The Scotchy Bourbon Boys

• 0:58
  Speaker 2: Hey, what's up?
• 0:59
  Speaker 2: Scotchy Bourbon Voice fans.
• 1:01
  Speaker 1: 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 in the Black Forest, but if you're at all interested in the 14, 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 Podcasts and Amazon.
• 1:28
  Speaker 1: They can hear this though.
• 1:32
  Speaker 1: Oh yeah.
• 1:34
  Speaker 3: So I always give a little pre-thing for the people, because All we can do is drink every brew.
• 1:40
  Speaker 3: And we're talking to the public, telling the truth.
• 1:43
  Speaker 3: Yeah, we're the Scotch and Burnin' Boys Raisin' the mail and makin' some noise.
• 2:13
  Speaker 2: Yeah, we're the Scotch and Burnin' Boys.
• 2:16
  Speaker 2: We need to have fun and we hope you enjoy.
• 2:19
  Speaker 2: We need to have fun.
• 2:41
  Speaker 3: Yeah, all right, welcome to this exciting podcast.
• 2:46
  Speaker 3: Today, on a Sunday morning I can say Sunday morning because we've got about 15 more minutes into it we're set up here at Whiskey Thief.
• 2:54
  Speaker 3: Thank you, kenny Fuller, for our theme song.
• 2:56
  Speaker 3: I've told everybody this before.
• 2:58
  Speaker 3: I think actually lately we've been coming up a little bit more to the quality, but that theme song is so much better than the actual podcast.
• 3:07
  Speaker 3: It's like it's like professional.
• 3:08
  Speaker 3: I think that could be like a theme song for a tv show and that's one thing that we're starting to work on.
• 3:13
  Speaker 3: We're trying to get on tv roku and we're using that and then he's willing to do all sorts of background music and so things are coming in.
• 3:19
  Speaker 3: But here at with we're here at whiskey thief with walter zausch and derrick sproberry.
• 3:26
  Speaker 3: That's gonna be a while for me to remember, but, derrick, I've got that down.
• 3:30
  Speaker 3: We got ct myself, tiny and walker in the background.
• 3:34
  Speaker 3: Uh, so we uh this is, this is the culmination of a great weekend that we've had uh, lots of lot, lots of involved whiskey I'm not, we had.
• 3:44
  Speaker 3: It's kind of cool because we haven't been drinking a lot, we've been tasting a lot, but overall the whole kind of thing was even you know kind of thing.
• 3:51
  Speaker 3: So, um, but being here at whiskey thief, we've done a lot of uh, we we actually, when you guys changed from Three Boys Farm and Distillery and became just Three Boys Farm but also Whiskey Thief Distillery, you announced that right on our podcast, so that was kind of special for us.
• 4:11
  Speaker 3: And then your employees throughout the whole experience has always given us such a great experience and it's so unique and that's what we're going to talk about here the evolution of everything and how far it's come.
• 4:25
  Speaker 3: I mean, initially, when we were down here, this wasn't here.
• 4:27
  Speaker 3: No, you built, you build a, you have a Rick house you know with, and so that's great.
• 4:32
  Speaker 3: And then, as you still have more stuff, how your stuff gets out is more available.
• 4:39
  Speaker 3: You know, initially, when we were here, it was was just you bottled your own, you bottled your own.
• 4:50
  Speaker 3: There was a little bit, but now there it's widely more.
• 4:52
  Speaker 3: You have a single barrel program, correct, we do, yes, and then you know, as far as you know, you have a, a bottle with an, with the label that's recognizable for a lot of the stuff, whereas before you had some different types of labels and whatever.
• 5:01
  Speaker 3: Yeah, so you a lot of work on that.
• 5:02
  Speaker 3: Yeah, you had some different types of labels and whatever.
• 5:03
  Speaker 3: A lot of work on that, yeah, yeah, and you can tell.
• 5:04
  Speaker 3: You know, that's one thing that's great.
• 5:08
  Speaker 3: But you know, getting to meet you, that was fantastic.
• 5:11
  Speaker 3: I mean your prior distiller.
• 5:14
  Speaker 3: He basically was very, very adamant about me meeting you Because, I mean, even the day that we were there, you were doing something else and we wondered about that.
• 5:23
  Speaker 3: He's like walter's here.
• 5:25
  Speaker 3: Yeah, you got to meet him because you know, he was very he thought highly of you, so, um, but now we're here in 2024.
• 5:33
  Speaker 3: You guys are, you guys have survived, um, and you've been around for a long time.
• 5:39
  Speaker 3: But everybody had to get through the pandemic, which was very unique, but a lot of different things happened, but it was good for the whiskey industry.
• 5:46
  Speaker 3: I felt, as a whole, some people, some people like some of the big guys, just shut down and redid everything and then when they opened back up over it, it's like the experience was fantastic, whatever.
• 5:55
  Speaker 3: But you guys were straight through Yep, yep, but it was just the we, you could come here.
• 6:02
  Speaker 3: We're here on a Sunday.
• 6:03
  Speaker 3: You guys are open on Sunday.
• 6:04
  Speaker 3: There's a lot of the distilling industry not open on Sunday.
• 6:08
  Speaker 3: You know what I mean.
• 6:10
  Speaker 3: So it's a great place, plus where you're located, you know, right around the corner from the big people.
• 6:14
  Speaker 3: But it's, it's a, it's a compliment to that, because when you go there you get the big distillery experience.
• 6:24
  Speaker 3: But this is a small pot, still craft distillery.
• 6:30
  Speaker 3: But what you're doing and how you're going about it, you present the whiskey in a way that nobody some other people now might.
• 6:40
  Speaker 3: You've laid a blueprint down, but, especially so, even the stuff that you do.
• 6:46
  Speaker 3: This is a great announcement.
• 6:49
  Speaker 3: We're going to be at Kentucky Bourbon Festival.
• 6:51
  Speaker 3: Yes, so that is something that's awesome.
• 6:54
  Speaker 3: Last year you were at Bourbon on the Banks.
• 6:55
  Speaker 3: You could actually go to your booth.
• 6:58
  Speaker 3: You had a barrel there and you were basically distributing your samples through the barrel.
• 7:03
  Speaker 3: Yep, and we'll be doing that again this year, Right, yes, Hopefully that we work that out so that happens some place at the.
• 7:10
  Speaker 3: Yeah, but once again that's a little bit of a different dynamic.
• 7:15
  Speaker 3: But I think you guys are really gonna.
• 7:17
  Speaker 3: I think what you do here and the people that come to the Bourbon Festival from around the world really will even keep expanding more.
• 7:28
  Speaker 3: But you do already have a lot of people come from around the world.
• 7:31
  Speaker 3: Oh, yes, for sure.
• 7:32
  Speaker 3: And now, so you get a lot of tours.
• 7:36
  Speaker 3: I mean, the tours love you, right.
• 7:40
  Speaker 2: The tours love us for sure, yeah.
• 7:41
  Speaker 3: I mean talk about that, I mean pretty much every tour is here.
• 7:44
  Speaker 3: You know the tour guys.
• 7:47
  Speaker 2: Oh yeah, the tour companies really like us for a number of reasons.
• 7:49
  Speaker 2: One, because we're super easy to work with.
• 7:52
  Speaker 2: So we still take walk-ins, even though that doesn't necessarily I wouldn't say that that suggests we don't have a lot of people here.
• 8:00
  Speaker 2: We just have a big enough.
• 8:01
  Speaker 2: We're 127 acres with some big barns that can accommodate lots of people.
• 8:06
  Speaker 2: So whereas other, you know, distillery tour experiences may have more constraints in terms of the capacity of people that they can take in one particular, let's say, half hour or hour, we're able to kind of open it up, and so you know hey, if you're listening to this and you're in, Kentucky and you discover that you can't get into a lot of these places you can always come out and see Whiskey Thief, because we're here and we're open and we're, you know, seven days and people can walk in and that's a big difference for us.
• 8:35
  Speaker 4: And if you've done the tour once.
• 8:37
  Speaker 4: The second, third, fourth, fifth time is completely different.
• 8:41
  Speaker 2: Totally different and the whiskeys are different.
• 8:42
  Speaker 4: Because the whiskey changes every time almost yes.
• 8:44
  Speaker 2: So we have five barrels.
• 8:46
  Speaker 2: If you haven't been here, five barrels uncut and unfiltered, we let you taste straight out of the barrel.
• 8:51
  Speaker 2: Those barrels are always changing.
• 8:52
  Speaker 2: Sometimes when the weather changes in Kentucky which is a big part of the reason why Kentucky bourbon is what it is is because you have you have pressure, humidity and temperature.
• 9:02
  Speaker 2: That is always working on these barrels.
• 9:03
  Speaker 2: You'll have cold nights, warm hot days, uh, warm mornings, different things, and that temperature is always changing that barrel, affecting that flavor, and so, even though you know you could come week to 10 days later and depending on what the weather has done, that same barrel might taste different, uh, when you're there and you get that experience, because that's what that is exactly what distillers and, uh, maturation people are always experienced, so experiencing.
• 10:13
  Speaker 3: So when you taste a barrel that you know is ready, you gotta, you gotta get that, most of them gotta get it ready and they gotta bottle it but you guys you guys, that's how, oh, this one tastes really good.
• 10:25
  Speaker 3: I mean, I'm sure you had it where you pulled it and it got it ready and it was sitting waiting for the one to finish.
• 10:30
  Speaker 3: And then, when you taste it before, you're like okay, roll that one back.
• 10:34
  Speaker 2: That has happened.
• 10:35
  Speaker 2: There's also been some times where the barrel's been so good that I've said let's go ahead and bottle that up and send it to Denver or San Francisco or somewhere, although typically, by the time we win the award, the barrel, the whiskey's all gone, and there's some people come in and go hey, you won a gold or platinum on this thing.
• 10:51
  Speaker 2: How can I?
• 10:52
  Speaker 2: Buy some and I say, well, it's already gone, everybody drank it.
• 10:55
  Speaker 2: Not me necessarily, but you know, sometimes me.
• 10:59
  Speaker 3: Yeah, so we were talking a little bit earlier the evolution of this place.
• 11:04
  Speaker 3: I mean, earlier we talked about the evolution of the ownership and then when you took, when you took complete ownership, and then you were working with your distiller, and then now that distiller, whatever.
• 11:16
  Speaker 3: But you have other people in the industry that have, and derek is your newest addition, um, welcome.
• 11:21
  Speaker 3: So let derek talk about a day here, because one you're stills in the middle of all the action.
• 11:32
  Speaker 3: Yeah, so you got tours always so when you're running um a post, but I suppose you do a lot of off-hour runnings too, right?
• 11:40
  Speaker 5: yeah, so we run, uh, 24 hours.
• 11:42
  Speaker 5: So I'm uh one of the three distillers that we have out here, um, and we run 24 hours a day for about five days out of the week.
• 11:50
  Speaker 5: One thing that we do find a lot especially in a little bit of the kind of spring months when it's really really super windy out here is, with the still being right where it is is that wind.
• 12:01
  Speaker 5: If we're doing like a stripping run or a spirits run, we will get a lot of real fluctuation just because of that wind that's just directly hitting there, because we do kind of like run a straight tunnel through the barn of what we have.
• 12:11
  Speaker 5: But the really nice thing about the still that we have is she's real thick, so it does keep heat generally.
• 12:18
  Speaker 5: But just whether or not we're keeping the right amount of pressures going is a pretty fun one.
• 12:22
  Speaker 5: But yeah, so we do.
• 12:23
  Speaker 5: Right now we're up to about 12 barrels a week is what we're putting out.
• 12:28
  Speaker 5: So it'll be anywhere from three cooks to four cooks going through, and we're at a farm, so we're running farm equipment.
• 12:36
  Speaker 5: We kind of have a tank that we keep all of our extra kind of grain in when we're doing our transfers in that you've just got to be real careful about putting into a five-gallon bucket and making sure it's in there and not making too much of a mess.
• 12:50
  Speaker 5: It's, honestly it's.
• 12:52
  Speaker 5: It's a real low five place, but once again it's.
• 12:55
  Speaker 5: I feel at least it was one thing that when I came out here just to kind of check out the place after I'd gotten introduced to Walter, it was something that really spoke to me, because it's a lot of.
• 13:03
  Speaker 5: You have to be consistently engaged with what you're doing and making sure that you're doing it in the way that it needs to be happening so I mean also, you know most distillers, if they're, if they're distilling and when you guys are open, it's such an open conversation.
• 13:21
  Speaker 3: So there has to be somewhat of a skill.
• 13:24
  Speaker 3: If you're running and people are talking where you know what I mean, where you, because it's not something you cannot pay attention to.
• 13:30
  Speaker 3: You have to pay attention to what you're doing, so, but it's got to be unique.
• 13:33
  Speaker 3: But now you're talking to all the whiskey lovers asking such, you know, asking all the questions.
• 13:39
  Speaker 3: Is that something that you found to be something that you like?
• 13:44
  Speaker 5: uh, yeah, honestly, I mean I love, I mean honestly.
• 13:47
  Speaker 5: Another thing about this place that is important is everybody who comes through once again, as we were talking about with the barrels in general, right, that barrel flavor profile changes for the entire life, that it's on the rail, as I refer to it, from people who are agitating it, standing close to it, making it warm, making it cool, bringing in like a new oxidative surface, just from tasting out of it.
• 14:06
  Speaker 5: So like without people being here, our whiskey wouldn't taste the way that it does.
• 14:09
  Speaker 5: But I guess one thing that is really important, I guess for people to remember as far as like a distiller's time clock goes, is that there will be moments in time where I'll be having a really engaging conversation with somebody and I'm constantly like looking over, just checking out, just seeing what that's doing.
• 14:25
  Speaker 5: I've also I mean even Walter he and I will be in the middle of a pretty good conversation.
• 14:28
  Speaker 5: Be like, hey, I'll be right back in like 45 seconds or I got to go.
• 14:32
  Speaker 3: Yeah, but another cool thing that I was, so you guys are, it's just right.
• 14:37
  Speaker 3: In the barrel you get to taste five.
• 14:40
  Speaker 3: This is something that most, this is your base tour, which is very reasonably priced for going into a place tasting whiskey from five different barrels.
• 14:52
  Speaker 3: That's like a hundred and fifty dollar tour and some of the big, but this is like I think right now is it 2025, one or the other?
• 15:01
  Speaker 3: Yeah, right in 30 now.
• 15:04
  Speaker 3: Okay, I understand costs have gone up and everything, but yeah, so $30.
• 15:10
  Speaker 2: And uncut, unfiltered, and barrel strength, so you're getting it anywhere between 110,.
• 15:14
  Speaker 2: Sometimes we're up as high as 129.
• 15:16
  Speaker 2: Oh right, yeah.
• 15:17
  Speaker 3: And you get to taste and then you have five barrels over here sometimes and five barrels over there.
• 15:23
  Speaker 3: But that's when you get really busy when people are choosing.
• 15:26
  Speaker 3: But then you can bottle your own.
• 15:28
  Speaker 3: Now, you know, I would say, initially when you come, and then the, the whiskey and the, the whole experience it's well worth the price that you charge for a bottle.
• 15:38
  Speaker 3: But you even now have 375s, which was the podcaster's dream, because you know that's like you're getting half the whiskey half to half the price, but I'm getting just I, I just go and taste just so much whiskey.
• 15:52
  Speaker 3: I can't drink whole bottles.
• 15:55
  Speaker 3: You know, I have bottles from five years ago, when the podcast started, and they're still three quarters full because I tasted them and I love them.
• 16:02
  Speaker 3: It's like it's a great whiskey.
• 16:04
  Speaker 3: But you know, you have 800 bottles in your collection.
• 16:07
  Speaker 3: 750 of them are open because you have to taste and put them on a podcast and you basically don't have time to go back and revisit.
• 16:15
  Speaker 3: But what's great about a 375 is it's something that is almost like when I get a 375, I I think I actually could drink it, like it's almost a thing, but it's like, oh, I'll finish that one off because it's only 375.
• 16:28
  Speaker 3: I'm not trying to, you know, I look at those and I'm like there's no way ever.
• 16:29
  Speaker 3: It's almost a thing, but it's like, oh, I'll finish that one off because it's only 375.
• 16:30
  Speaker 3: I'm not trying to, you know.
• 16:31
  Speaker 3: I look at those and I'm like there's no way ever it's going to.
• 16:32
  Speaker 3: And if you get it too little bit in there it starts to evaporate and then that changes a lot of things.
• 16:36
  Speaker 3: But you just said it uncut, unfiltered, correct?
• 16:40
  Speaker 3: Yes, so most places that do barrel strength and even a little bit of char in there, right, well, yeah, but they're going to filter, screen filtering, right, that's barrel strength.
• 16:56
  Speaker 3: When you buy it's going to be screen filtered.
• 16:56
  Speaker 3: Non-chill filter is a thing that people do also.
• 16:58
  Speaker 3: And then there's the chilled one.
• 16:58
  Speaker 3: That completely make it clear but, honestly, that is whiskey at its ultimate, straight from the barrel and it's and it's not filtered.
• 17:09
  Speaker 3: And now a lot of people would be like ew, that there's char in there.
• 17:12
  Speaker 3: My favorite is, if you go to the place, you guys thief barrels, right, you drill a barrel at a place and you put a video up of that and somehow the wood chips in the whiskey is bothering them.
• 17:23
  Speaker 3: Yeah, oh, wood chips.
• 17:24
  Speaker 3: In your way I'm like it's in the barrel, it sits in the barrel for five years.
• 17:28
  Speaker 3: It's getting the flavor of the wood and the chips.
• 17:31
  Speaker 3: How did that get you know.
• 17:32
  Speaker 3: So it'd be funny, because if you just would have wood chips in there too, because people like take charcoal supplements.
• 17:38
  Speaker 2: They have toothpaste with charcoal in them.
• 17:40
  Speaker 3: I mean it's all the chart we call it a Kentucky snow globe too.
• 17:43
  Speaker 2: So there's that.
• 17:44
  Speaker 2: Yeah, it's like the Kentucky snow I mean.
• 17:46
  Speaker 3: I would highly say, when you're doing it, if you've got the chips, drink around them, because the whole idea of the charcoal in the barrel is to clean the whiskey, so the impurities are in that.
• 17:58
  Speaker 3: But once you let it settle and you drink it off, it just comes down to the bottom.
• 18:03
  Speaker 3: And usually when it's down to the bottom, if there's any wood chips in it, I just like, if you really wanted to you could take a coffee filter at home, just run it through like a basic paper coffee filter.
• 18:14
  Speaker 2: Yeah, you could.
• 18:15
  Speaker 3: But I'm not the guy.
• 18:16
  Speaker 3: Yeah, exactly, I really don't want to, but there are people on the planet that do, and they're the people who watch all the videos that we put up for you guys.
• 18:26
  Speaker 3: So then they start talking about it.
• 18:28
  Speaker 3: So everybody sees it, because you know, oh my God, you touched the thief and put it back in the barrel.
• 18:31
  Speaker 3: You know.
• 18:32
  Speaker 2: Oh, don't tell people we do that.
• 18:33
  Speaker 2: So whiskey from the from time of proof.
• 18:36
  Speaker 2: We'll take care of it.
• 18:37
  Speaker 4: So from the time that we've been coming to the to to try all the barrels, obviously the tours.
• 18:46
  Speaker 4: How many people are you seeing per week?
• 18:49
  Speaker 4: Now, do you know Per week?
• 18:51
  Speaker 2: would involve Bath, but we're going to see I mean this year we'll see probably 50,000 people Okay, Through here.
• 18:59
  Speaker 2: Yeah, 50 weeks I guess.
• 19:01
  Speaker 4: But it is a unique experience in the fact that, like you said, if you come in and most tours are very scripted, most tours yes, your tour, in a good way is somewhat unscripted, because you can go drink barrel one, take it outside, sit on the patio, go get some lunch, go talk to some people you met from California, go back to barrel two a half hour later.
• 19:25
  Speaker 4: You can do as you want to do your day back to barrel two a half hour later.
• 19:31
  Speaker 2: You can do as you want to do your day.
• 19:32
  Speaker 2: Yeah, and we get people who are coming here who have heard that bourbon has to be 51 corn.
• 19:34
  Speaker 2: They've heard it 10 times since they've been in kentucky and real and they're like ready, like okay, we get 51 corn we understand all that why is this place different?
• 19:45
  Speaker 2: sometimes we get people who this is their first bourbon, kentucky bourbon experience and they want to hear the 51% corn.
• 19:52
  Speaker 2: So we kind of have to gauge our audience, and that's another thing.
• 19:55
  Speaker 2: We'll sort of change up the tour based on the crew.
• 19:57
  Speaker 2: One of the nice things is we have usually a little smaller groups, because we're pretty much every half hour throughout the day, so we have smaller groups and so we can really tailor that to what they want to see and hear.
• 20:11
  Speaker 2: And you want to go up and see the mash, you want to talk to a distiller, you want to do this, we can do that.
• 20:15
  Speaker 2: Or we can go.
• 20:16
  Speaker 2: You know what is proof and what does a still do, and those kind of basic stuff.
• 20:22
  Speaker 3: But it is a overall very unique experience, that Well I find what's super unique is that you can have a complete tour here coming through and they're there by the barrel.
• 20:34
  Speaker 3: But so it's not like people just don't understand.
• 20:38
  Speaker 3: It's kind of like the tour comes, you get to taste from the barrels but if you like one of the barrels or you're confused about two barrels, you can get the samples again.
• 20:49
  Speaker 3: Then you have the right to purchase a one of the you know the 375 or the 750 mil, and you get to purchase it and take it home based off.
• 20:57
  Speaker 3: So basically people pay a lot of money to go on, you know, to go on barrel picks you actually have to buy the barrel.
• 21:02
  Speaker 3: So that's a lot of money.
• 21:04
  Speaker 3: But but this is a barrel pick process where you get to then bottle your own, and so that's not something you just walk in and do at Jimby.
• 21:13
  Speaker 3: You have to like to be able to go in there.
• 21:16
  Speaker 3: That's an experience, but it's expensive and they do it.
• 21:19
  Speaker 2: When I got into this industry, one of the very first things I got invited to go with Owen Powell who owns Neat I think he's a friend of this show as well.
• 21:27
  Speaker 2: He invited me to Four Roses to a barrel pick that they were doing and it was with Al Young, which was amazing, and I was like this is the single greatest thing I've ever experienced related to bourbon, and at that point the barrels were right there.
• 21:45
  Speaker 2: You could taste the barrel strength, all of that stuff.
• 21:47
  Speaker 2: I assume they're still doing it that way and it was amazing.
• 21:50
  Speaker 2: And so I think you know we've kind of democratized the barrel pick.
• 21:55
  Speaker 2: I think is kind of how I describe it For everyone, right.
• 21:58
  Speaker 3: Now there's a lot of craft distilleries that are up and coming and like I find their barrel pick process is you're in a warehouse like this and it's a playground.
• 22:10
  Speaker 3: They'll let you taste anything on the barrel.
• 22:11
  Speaker 3: They're letting you taste and they're trying to taste and everybody's having it, whereas if you go on the big guy's barrel it's like you get the tour guide.
• 22:18
  Speaker 3: It's very specific which barrels you're tasting, but you're not sitting there in the rickhouse at Jim Beam by the Knob Creek barrels and the ones they use for bookers and you're like I want to taste that one and I want to taste that one.
• 22:30
  Speaker 3: But when you have the craft distillery type stuff, you have that and then you guys have barrel picks and overall what I like to say is that you can spend, you can do the tour and be here for two, three hours, you can get something to eat, like you said and you basically can come back to the barrel, you know, and say, well, maybe I want that one you guys aren't like.
• 22:48
  Speaker 3: Well, you only get this amount of samples of this.
• 22:51
  Speaker 3: You know you stay within the rules.
• 22:52
  Speaker 3: I mean I understand that but you.
• 22:54
  Speaker 3: But you're basically always trying to help them make the decision, because the ultimate goal is for them to leave with what they tasted.
• 23:02
  Speaker 3: But if they don't, it's not a big deal.
• 23:05
  Speaker 3: You know, they don't, you don't.
• 23:06
  Speaker 3: It's not like there's any pressure at all.
• 23:08
  Speaker 3: But I think not having pressure almost makes most of especially guys, they're like there's no pressure for any of this, like oh my God, I really need to take that one home kind of thing.
• 23:19
  Speaker 3: So it's just, the atmosphere is great, you guys got cigars, you have outside seating, I mean, so people can sit back on any afternoon and relax.
• 23:28
  Speaker 3: I mean, in the wintertime it's just a whole different experience.
• 23:30
  Speaker 3: Right, come in, it's cold.
• 23:32
  Speaker 3: The barrels taste extremely different, totally different.
• 23:35
  Speaker 3: I mean, all I can say is that drinking whiskey on a nice hot afternoon and if it's really hot, it's a whole different experience because you're sipping and whatever.
• 23:44
  Speaker 3: Then there's those cool, beautiful 70 degree days where I think whiskey tastes the best, and then you got the really cold days where it actually your, your taste buds react different to it.
• 23:54
  Speaker 3: Yes, I mean.
• 23:55
  Speaker 3: So it's like every time you come here it can be a different experience.
• 23:59
  Speaker 3: It's not the same experience and most of the time you know your barrels are switched out and you're dealing with other tasting stuff.
• 24:08
  Speaker 2: Yeah, that's right yeah there's a reason.
• 24:10
  Speaker 2: I mean, the spring in Kentucky and especially the fall are just awesome times.
• 24:16
  Speaker 2: There's a reason September is bourbon month and that's.
• 24:19
  Speaker 2: I mean, that wasn't an accident.
• 24:21
  Speaker 2: It's the right weather, it's really good.
• 24:23
  Speaker 2: But you know, there are times when in the middle of you'd be surprised, in kind of late December or middle of January a barrel will taste really good in kind of a different way.
• 24:32
  Speaker 2: But it's like you said, it's just a different experience every time.
• 24:37
  Speaker 2: Yeah, yeah.
• 24:40
  Speaker 3: I mean one.
• 24:40
  Speaker 3: You come in the summertime and all the people are dressed for summer.
• 24:46
  Speaker 3: I mean even your staff.
• 24:48
  Speaker 3: There's summer shorts and everything.
• 24:50
  Speaker 3: If you come in the wintertime, most of your girls are just like solidly wearing winter bundled clothes.
• 24:56
  Speaker 2: You know what I mean.
• 24:58
  Speaker 3: Like I said, it's a completely different overall, like I said, winter and the cold, but either way they're both equally as awesome.
• 25:11
  Speaker 4: So, while we're on the subject of the barrel thieving process, I think, Derek, you got something set up here for us to try.
• 25:21
  Speaker 3: And a first live podcast experience like this.
• 25:24
  Speaker 3: Ever Now, the people, the people, the audio people you're not going to be able to see it.
• 25:30
  Speaker 3: So me and CT are going to experience like this.
• 25:31
  Speaker 3: Ever Now the people, the audio people you're not going to be able to see it.
• 25:33
  Speaker 3: So me and CT are going to try and run color commentary of what Derek's about to do.
• 25:37
  Speaker 3: Give him all the notes.
• 25:38
  Speaker 3: Hey, derek, you're more than welcome to use my whiskey thief if you want to also Just be careful if you pull it off there, then that might fall you know we got one set up.
• 25:49
  Speaker 5: It's what I'm used to.
• 25:49
  Speaker 5: He's over there.
• 25:52
  Speaker 5: He stands up from the bench.
• 25:53
  Speaker 3: There's a couple barrels set up.
• 25:55
  Speaker 3: Derek's going to thieve right from the barrel, left or right.
• 26:01
  Speaker 4: What is this?
• 26:01
  Speaker 4: A Twix commercial Left Left Twix, my left, your left.
• 26:07
  Speaker 3: So left, right, and then both at the same time.
• 26:10
  Speaker 3: There you go, oh no, now you're getting.
• 26:12
  Speaker 4: That's crazy.
• 26:13
  Speaker 5: You want to use these four?
• 26:14
  Speaker 5: Yeah, I'm going to do a little bit of a road system here, just fill it into that, and then.
• 26:19
  Speaker 3: So everybody that's on the YouTube and Facebook, you all can see him thieving from there.
• 26:27
  Speaker 3: But right now he's thieving with a.
• 26:28
  Speaker 3: I would say that is a distiller's thief.
• 26:31
  Speaker 3: It's got some.
• 26:33
  Speaker 3: It's wide copper.
• 26:35
  Speaker 3: He just basically pulled down one.
• 26:39
  Speaker 3: So one thing about a thief, and you guys are named Whiskey Thief, right.
• 26:43
  Speaker 3: So let's just talk about the tool.
• 26:45
  Speaker 3: So when you get your own, when I got my own thief, I didn't realize that when you stick a thief in a barrel and the barrel is only got about three, four inches left, that it will only fill the.
• 26:59
  Speaker 3: You can't get that thief filled more than two, three inches because you got to hold it a little bit off the barrel and it's going to be like you think.
• 27:05
  Speaker 3: But that's a good way to tell how low a barrel is by when you're thieving it.
• 27:09
  Speaker 3: Right now he's thieving.
• 27:10
  Speaker 3: Those are full, because I could tell he he basically filled the glass and there's, yes, everything was left.
• 27:16
  Speaker 3: So what are we?
• 27:18
  Speaker 3: What is?
• 27:18
  Speaker 3: What is this particular barrel?
• 27:20
  Speaker 5: so this barrel right here is a little bit of a six year.
• 27:23
  Speaker 5: Uh, it's a little more like a higher barley content than you're probably normally going to get, just from what we usually see in Kentucky.
• 27:30
  Speaker 5: I guess I've only lived in Kentucky for about five months, but I've seen a lot of when were you originally from.
• 27:36
  Speaker 5: I grew up in Pennsylvania, pennsylvania, in a place that we refer to as Pennsylvania.
• 27:40
  Speaker 5: I've also told people it's just the wrong side of Pennsylvania.
• 27:42
  Speaker 5: It's pretty much the northern, northwestern foothills of Appalachia.
• 27:47
  Speaker 3: So how close were you from Stolen Wolf and right by Hershey?
• 27:52
  Speaker 5: Oh, Hershey was probably about two hours away.
• 27:55
  Speaker 3: I grew up there.
• 27:56
  Speaker 3: They're like ten minutes away from Hershey's oh nice, Perfect.
• 28:00
  Speaker 5: Yeah, I think Iron City out of Pittsburgh just opened up.
• 28:04
  Speaker 5: That's about an hour and 45 minutes south of Hershey.
• 28:06
  Speaker 5: Well, I mean.
• 28:07
  Speaker 3: Pennsylvania has always been such a great distilling and, and I think during this whole bourbon run they basically were lost, lost in it.
• 28:17
  Speaker 3: But now that they're, they're like owning their rye.
• 28:20
  Speaker 3: You know it's pennsylvania, right, we were just talking about it.
• 28:23
  Speaker 3: Kentucky, you can grow wheat.
• 28:25
  Speaker 3: That's why there's a lot of wheat whiskey.
• 28:28
  Speaker 3: But you know, wheat was being used for making the grain for flour and everything, and that's a lot of money right there.
• 28:36
  Speaker 3: So when you use it it's probably a wash and it's probably a hell of a lot faster to make money off of baking bread and bakery products right than making flour, than it is to wait for a long time.
• 28:51
  Speaker 3: But with that said, the, the growers became actually the distillers.
• 28:54
  Speaker 3: They grew their own wheat because it will grow here and then, like you said, rye wants a little bit colder pennsylvania has the cold.
• 29:04
  Speaker 3: Yeah, yeah, yeah and it's not too cold, it's.
• 29:08
  Speaker 5: It's close enough to a t-shirt what I walked around a lot in a t-shirt.
• 29:12
  Speaker 5: Yeah, I didn't take my driver's license test in six feet of snow, so it's you have it as the mountains will, yeah, make you a seasoned person.
• 29:21
  Speaker 3: Okay, so now what's the corn on it?
• 29:23
  Speaker 3: Just give me the actual mash bill.
• 29:25
  Speaker 5: This would probably be 69.
• 29:27
  Speaker 5: Oh, yeah, right, 69.
• 29:30
  Speaker 5: I guess it's 15% barley, and then it'll be another 8 of that whole lot 69, 79, 94.
• 29:39
  Speaker 3: Right, you said 69?
• 29:40
  Speaker 3: .
• 29:40
  Speaker 3: Yeah, 15?
• 29:41
  Speaker 3: .
• 29:42
  Speaker 4: Yeah.
• 29:44
  Speaker 5: It's too early for math on me, yeah, 84 with 1 in 6 rock 84 with 26 rye.
• 29:49
  Speaker 3: So we got 26 rye, so it's actually you got high barley, high barley.
• 29:54
  Speaker 3: Well, it's a high for barley at 15, right, yeah.
• 29:57
  Speaker 3: And then it's actually you drop the corn down, yeah, yeah, and it's still a high rye, high barley, correct, okay yeah, and it's still a high rye, high barley, correct, okay yeah.
• 30:07
  Speaker 3: That's one thing that I love about whiskey when you start taking some of the other and adding other grains.
• 30:16
  Speaker 3: I mean you can make bourbon with 51% corn and oats, or what is it.
• 30:23
  Speaker 3: But right, all of it can be done.
• 30:25
  Speaker 3: Now, does it taste good?
• 30:27
  Speaker 3: All the time?
• 30:28
  Speaker 3: You know that's the key as a distiller make good, distillate and whatever.
• 30:32
  Speaker 2: Well, another big differentiator here is that we our Derrick and team will freestyle on the mash bill.
• 30:41
  Speaker 2: So we don't have a mash bill or five mash bills or whatever it is that are tied to our brand and marketing.
• 30:46
  Speaker 2: We'll, we'll, flex and change and try different things and and uh, and, because we're already selling a differentiated product based on what's going on the barrel, and all that at the same time.
• 30:56
  Speaker 2: We can, as we're producing things, we do it, we'll, we'll try.
• 30:59
  Speaker 2: This week at some point, somebody said we, because of you, had over 100 different mash bills.
• 31:03
  Speaker 2: I don't know?
• 31:05
  Speaker 4: Yeah, that's probably closer to 85.
• 31:06
  Speaker 2: But the other thing was traditionally and Alan Bishop, I learned this from Alan Bishop actually traditionally the farmers would go all right, what was the yield?
• 31:14
  Speaker 2: And they would go well, we got enough of that and enough of that, and enough of that to do as many distillations as we can.
• 31:21
  Speaker 2: So that would be the ratio, based on what the yield was.
• 31:24
  Speaker 2: So if it was, a great a banner corn year, but the wheat was terrible.
• 31:28
  Speaker 2: It would be a high corn whiskey that they were making.
• 31:30
  Speaker 2: Yeah, if the corn was okay, but the wheat was higher or the or whatever else they had, the barley or whatever was higher, they would change it up and do a different thing.
• 31:42
  Speaker 2: And it wasn't in really until the modern age of whiskey that these mash pills became tied to the, to the branding, which I have no problem with, obviously.
• 31:46
  Speaker 2: But when you say hey, what's that barrel?
• 31:47
  Speaker 2: It's kind of hard for us to go.
• 31:49
  Speaker 2: Oh well, we know, because it's always this.
• 31:51
  Speaker 3: No, no, it's not, and that's one thing about I found that craft distilleries have forced the big guys to actually so.
• 31:59
  Speaker 3: When I, even as early as 2018, when I first was really into whiskey consistency still was there.
• 32:07
  Speaker 3: I remember getting ripped on for tasting Angel's Envy because it's port finished and it's a finished bourbon and that's not bourbon, and that still was part of the industry.
• 32:20
  Speaker 3: Now we're this many, whatever seven years later, six years later, because I'm trying to speed things up or whatever Marvel, so I'm not going to.
• 32:29
  Speaker 3: Yeah, anyways, that has gone away.
• 32:32
  Speaker 3: The finished whiskey.
• 32:34
  Speaker 3: Now people are looking and the younger generation enjoys it because they like that.
• 32:40
  Speaker 3: Things are a little bit different, but now we all know the market of the actual whiskey market.
• 32:47
  Speaker 3: So you got this big giant market of 12 or 13 of the whole spirits in the whole world.
• 32:54
  Speaker 3: The main whiskey buyer, who buys jim beam every day, wants consistency and that's people don't realize.
• 33:02
  Speaker 3: You can take all the small batch of everything on the shelf which, when you walk into a liquor store and then you've got the Jim Beans and the Jack Daniels there, they outsell them all put together by tenfold because people want consistency.
• 33:16
  Speaker 3: That's not what this whole bourbon and whiskey thing that actually helps them sell more of that.
• 33:23
  Speaker 3: But at the same time, there's the people who enjoy it.
• 33:27
  Speaker 3: I mean, there's very rare time now where I sit down and I want to.
• 33:32
  Speaker 3: I think about drinking whiskey and I want to get drunk.
• 33:35
  Speaker 3: It's not, it's like I want to taste them.
• 33:38
  Speaker 3: I want, I want to relax.
• 33:40
  Speaker 3: You know I want to sip.
• 33:41
  Speaker 3: You know I want to sip, you want to experience.
• 33:43
  Speaker 3: Now I will say that if I'm going to You're looking for an experience If I can find an ACDC ticket, ct when they come to America, I will definitely bring a really good bourbon in the bootleg and get it in there and I will want to get drunk.
• 33:58
  Speaker 3: But other than that, when going to a party and I don't have too many more parties in me you know what I mean.
• 34:04
  Speaker 3: But you know, as you get older, you want to this.
• 34:07
  Speaker 3: This does what you want it to do.
• 34:09
  Speaker 3: Now, every once in a while, you are tasting too many barrel strengths and you haven't eaten enough food because you've done three other podcasts and whatever, and then you'll get a little bit, you know, buzzed or whatever, but it's never the purpose for me and that's what this part of the industry is right, right now, you guys do have the people who come for the bottle consistent, let's see, because you have really good whiskey.
• 34:30
  Speaker 3: So making that their favorite brand is a good thing, you know, but they still want that.
• 34:35
  Speaker 3: They want the whiskey thief stuff then, and a lot of those people I find that their taste buds they'll tell you straight up they don't taste what you taste or whatever.
• 34:45
  Speaker 3: They're not trying to taste it.
• 34:46
  Speaker 3: They they know it has that bourbon flavor or the rye flavor that they're looking for, but they're not into anything else that's in it, because they just like whiskey.
• 34:55
  Speaker 3: Yeah, and I understand it, because there's some, I pick a couple, like if I'm on my fantasy draft, I definitely don't want to be trying to do flavor notes, so I I'll have a couple pours of something that just tastes like bourbon.
• 35:10
  Speaker 3: Bourbon-flavored bourbon, but it's so much fun, right?
• 35:12
  Speaker 3: Yeah, absolutely.
• 35:14
  Speaker 3: So how much tasting do you have?
• 35:18
  Speaker 3: Okay, so one, I'm going to be 60 this year, okay, this year, okay.
• 35:29
  Speaker 3: So I want to know, as a younger person, sure, how much tasting are you doing and what do you do as a distiller to just make sure that you don't end up having to drink, you know, a bottle a day?
• 35:36
  Speaker 5: oh, yeah, uh, consistently, um.
• 35:39
  Speaker 5: So I mean I've got a, I've got a pretty sturdy ish blending background, but pretty much what we do with the barrels to go on on the rail.
• 35:49
  Speaker 5: We'll taste them right away, see where they're at.
• 35:56
  Speaker 5: And then I mean, even earlier this week I remember putting it down a barrel that I was like, hey, walter, this barrel, right now she's a little chunky, if you will, but in about three or four days it's just going to become real real nice.
• 36:05
  Speaker 5: And then, going forward from that, I mean obviously every single time the still is running.
• 36:09
  Speaker 5: We don't have really any kind of like real automation going forward.
• 36:14
  Speaker 5: So we're doing a lot of manual readings of all of our proofing.
• 36:16
  Speaker 5: Whenever we're making our cuts, we're doing it very much.
• 36:19
  Speaker 5: So, in my opinion, the way it should be done, which is not necessarily by time, not necessarily by volume, but definitely making sure what your cook was doing, what it's doing, and that's still say, ok, cool, I'm getting these oils, I'm getting these alcohols.
• 36:32
  Speaker 3: Classic modern tools for proofing so you know when you're true story.
• 36:37
  Speaker 5: Oh yeah, that's all.
• 36:38
  Speaker 5: Yeah, we still got.
• 36:39
  Speaker 5: We still got snaps.
• 36:41
  Speaker 3: I've learned a lot from Alan Bishop.
• 36:42
  Speaker 3: Kelly basically learned a lot of what she does from there and she's here.
• 36:46
  Speaker 3: Our hearts go out to Kelly.
• 36:50
  Speaker 3: She's not here.
• 36:52
  Speaker 3: That was just a horrible story and definitely you know she lost her dog this week and it's just, her dog was her kid.
• 37:00
  Speaker 3: Yeah, so we feel real bad Dog people and that's just.
• 37:04
  Speaker 3: You don't want anybody to go through what she's going through.
• 37:06
  Speaker 3: So you know our hearts go out to her.
• 37:08
  Speaker 3: But her distilling.
• 37:11
  Speaker 3: She's a very unique person and she definitely has.
• 37:16
  Speaker 3: As far as her age, she's probably Now.
• 37:21
  Speaker 3: How old are you?
• 37:21
  Speaker 3: We're the same age.
• 37:22
  Speaker 3: Okay, what's that?
• 37:23
  Speaker 3: I'm 36.
• 37:25
  Speaker 3: Okay, so I mean you're the same age.
• 37:28
  Speaker 3: Okay, what's that?
• 37:28
  Speaker 3: I'm 36.
• 37:29
  Speaker 3: Okay, so I mean you're the same age as my oldest son.
• 37:30
  Speaker 3: Oh, nice, okay so, um, but I find that I love when young, the younger generation.
• 37:36
  Speaker 3: Okay, you look like you're 25.
• 37:38
  Speaker 3: Okay, so, yeah, so yeah.
• 37:41
  Speaker 5: I shaved today too.
• 37:43
  Speaker 3: So that doesn't help, right?
• 37:44
  Speaker 3: Yeah, I still tart him.
• 37:46
  Speaker 2: every now and then I go.
• 37:47
  Speaker 2: I need to see some ID, but you know what?
• 37:50
  Speaker 3: That's something you'll want the older you get.
• 37:52
  Speaker 3: It's just definitely so, anyways, but the younger generation is something like my son's 25.
• 38:00
  Speaker 3: My youngest son is 25.
• 38:01
  Speaker 3: And he will.
• 38:02
  Speaker 3: He loves gin, so one of the things I always do when I'm at a place, although I don't like gin, but he just so I'm always trying to find and he makes me drink gin with him, so I'll I'll go.
• 38:16
  Speaker 3: He lives in Michigan so I'll bring him and I don't drink a lot of it, but I'll taste it and see.
• 38:20
  Speaker 3: But then I'm like I still don't like it, but yeah, the Scotchy Gin podcast gets almost no attention there's.
• 38:25
  Speaker 3: no, I mean it's not ever posting anything, and so.
• 38:27
  Speaker 3: I mean honestly what they do with what Turner Wathen's doing with rum, where he's aging the rum in barrels of bourbon barrels, you know high, whatever.
• 38:35
  Speaker 3: That's fantastic, because I was before I got into this.
• 38:38
  Speaker 3: When I was younger, I was a rum guy.
• 38:41
  Speaker 3: There was a reason for that.
• 38:48
  Speaker 3: I could drink as much rum as anybody.
• 38:49
  Speaker 3: I would just keep drinking, and drinking, and drinking and I wouldn't be over drunk and the next morning there was never a I would wake up and it was.
• 38:55
  Speaker 3: I said I'd be a great pirate.
• 38:56
  Speaker 3: Wow, I wouldn't have ever fallen off the boat.
• 38:59
  Speaker 3: You ever tried the rhodens made here?
• 39:01
  Speaker 2: no, we'll have to do that.
• 39:02
  Speaker 3: Yes, yes yes, I mean, I absolutely love it, I love the vanillas.
• 39:05
  Speaker 3: But then you put it in a bourbon barrel and you start pulling caramels and I've always been a vanilla caramel person.
• 39:13
  Speaker 3: That's why this makes sense.
• 39:15
  Speaker 3: Bourbon makes sense.
• 39:16
  Speaker 3: And then I wasn't a big chocolate guy.
• 39:19
  Speaker 3: But you know, the funny thing is is those chocolate minty riceyes have made me.
• 39:26
  Speaker 3: Actually I'm like, well, maybe I do like some chocolate.
• 39:30
  Speaker 2: But you know, as personal preference, since you mentioned Kelly, yes, if you come here you have to try Kelly's gins that she's been making.
• 39:36
  Speaker 2: They're very small batches, you know, but all of the botanicals are grown in Kentucky.
• 39:43
  Speaker 2: She's out harvesting, she's an absolute expert at.
• 39:47
  Speaker 4: She's like a scientist.
• 39:48
  Speaker 4: She is a scientist for sure at all of the?
• 39:51
  Speaker 2: A naturalist?
• 39:52
  Speaker 2: Yes, it's truly amazing.
• 39:55
  Speaker 3: She understands the chemical aspects, which I think her association with Alan really helped.
• 40:01
  Speaker 3: But then she's, and then where she lives.
• 40:03
  Speaker 3: She lives, she lives in Kentucky, in Kentucky you have to she lives in Kentucky.
• 40:07
  Speaker 3: You have to say it's in Kentucky.
• 40:09
  Speaker 3: She doesn't just have a house, she is part of Kentucky.
• 40:13
  Speaker 2: Well, when you come here too, you'll see that we grow our own corn, which we use in our bourbons and whiskeys, which is exciting.
• 40:19
  Speaker 2: But I'm actually next year the plan is to get her big outdoor kind of greenhouse building where she's going to start planting and growing botanicals here she wants to.
• 40:30
  Speaker 3: And then she has some help.
• 40:33
  Speaker 2: It would be awesome.
• 40:34
  Speaker 3: Well, but OK, so let's talk about it.
• 40:35
  Speaker 3: We're on a farm, yeah, and you guys use the grains from the farm.
• 40:38
  Speaker 3: Now that's it.
• 40:39
  Speaker 3: But doesn't it make this even more of a pain in the ass than it already is?
• 40:46
  Speaker 3: I mean, I can't imagine everybody would be doing that's right I can't imagine not only having to have the agricultural sense, I mean some people, you just don't plant seeds and they grow.
• 40:58
  Speaker 3: You have to know what your, what your soil is, what your ph is, the right seed to make it grow, and then you need Mother Nature's help.
• 41:08
  Speaker 2: Well, I would love to tell you that we're actually farming.
• 41:10
  Speaker 2: We have some great farmers in the area that we use to kind of do the heavy lifting for us Okay so they're contracting the actual farming.
• 41:17
  Speaker 3: They're doing the legwork.
• 41:19
  Speaker 3: You guys aren't doing it.
• 41:20
  Speaker 3: Yes, but we were also talking about you don't grow the wheat here and you're thinking of it.
• 41:25
  Speaker 3: Yes, so, but we were also talking about you don't grow the wheat here and you're thinking of it, but isn't that a whole different set of tools for harvesting?
• 41:31
  Speaker 2: Yes, and a skill set that, frankly, we don't have.
• 41:33
  Speaker 2: But we have the land and we have the sun, and we have the good soil and we have great water, we have a creek that runs right through it, and so we have all the ingredients.
• 41:45
  Speaker 2: But, yeah, we work with other people to farm and harvest and do all that.
• 41:48
  Speaker 2: The corn.
• 41:49
  Speaker 3: So this particular barrel six years old.
• 41:52
  Speaker 3: So when I first started coming here, you had a lot of five-year-old barrels and whatever.
• 41:57
  Speaker 3: Now what's the oldest whiskey you have that you put out on the floor?
• 42:04
  Speaker 2: We get to.
• 42:04
  Speaker 5: We've had an eight.
• 42:06
  Speaker 5: We've had an eight.
• 42:07
  Speaker 5: We still have a couple of those sitting around but obviously don't want to just be kicking those out.
• 42:10
  Speaker 5: It's a 12-year-old distillery.
• 42:12
  Speaker 2: A lot of those earlier apparels have been sold, and long since.
• 42:17
  Speaker 2: Well, it makes sense.
• 42:20
  Speaker 3: I mean you have to keep expanding.
• 42:23
  Speaker 3: You need to build a rickhouse.
• 42:24
  Speaker 3: It's not like this is cheap no, nothing.
• 42:27
  Speaker 3: You need to build a rick house.
• 42:28
  Speaker 3: It's not like this is cheap no, nothing.
• 42:29
  Speaker 3: But you know.
• 42:30
  Speaker 3: But I, I can say that in my experience in kentucky, the people who build these rick houses, one way or another they are the fastest people they have gotten, so efficient.
• 42:39
  Speaker 3: It's unbelievable to go to bardstown.
• 42:41
  Speaker 3: You know, when we first started coming here there was a.
• 42:43
  Speaker 3: It was a wide open field.
• 42:44
  Speaker 3: Now it's just a field of rick houses.
• 42:47
  Speaker 3: You go to know when you're getting off and you just see how fast they put them up.
• 42:51
  Speaker 3: We've been at Wilderness Trail, we've been here.
• 42:54
  Speaker 3: You put you know, all of a sudden one time you're here in the spring and then they come in the fall and you have a rickhouse.
• 42:59
  Speaker 3: Yeah, it's the way, and so you.
• 43:02
  Speaker 3: So they're necessities, but I really think the smell of them.
• 43:09
  Speaker 3: Now what makes you determine, like I've seen palletized and you guys are using it, but some people actually store them standing up, and then you know what?
• 43:23
  Speaker 3: now, yeah, this is a hot take here.
• 43:25
  Speaker 3: This is a hot take yes.
• 43:26
  Speaker 5: No, okay, great, I don't.
• 43:27
  Speaker 5: Personally, I'm not a big fan of palletized barrels.
• 43:31
  Speaker 5: In general, I understand it's really good for getting the maximum amount of storage that you have going through, but as far as evaporation goes, you almost always have.
• 43:40
  Speaker 5: I mean, going back to a previous sentiment I had about the oxidative surface of the whiskey in the barrel, it's almost always the same.
• 43:46
  Speaker 5: It doesn't really go anywhere.
• 43:48
  Speaker 5: So sure, if you're looking for volume, if you're looking for very nuanced flavors going forward, but I mean barrels being on their side in rickhouses has been how we've done it.
• 44:02
  Speaker 5: Well, that's why there's a bum, exactly.
• 44:05
  Speaker 5: And they'll stay and also harvesting barrels from palletized barreling is.
• 44:11
  Speaker 5: You've got four barrels on there.
• 44:12
  Speaker 5: If you want to sell a single barrel, you now have three.
• 44:15
  Speaker 5: You've got to find a new one on there, so that becomes a whole new rotating.
• 44:18
  Speaker 5: The top head is almost completely dry.
• 44:21
  Speaker 2: So when you age it horizontally, both heads of the barrel are staying in contact with spirit, which means they're wet and they're staying sealed, and all that.
• 44:31
  Speaker 2: That top head gets almost completely dry by the time you go to dump it.
• 44:35
  Speaker 2: And it's just different.
• 44:36
  Speaker 2: Yeah, it's just different.
• 44:37
  Speaker 3: So I understand, yeah, yeah, I mean, and different lately is OK, but the people who decide to do it that way, I agree.
• 44:45
  Speaker 3: But also, like I said, most places it's horizontal, but I've seen vertical places and I asked them.
• 44:56
  Speaker 3: Now most of them will say it's not different.
• 44:57
  Speaker 3: But we all know that it's just like you take a picture and a horizontal picture is way different than a vertical picture.
• 45:02
  Speaker 2: It's different than traditional aging.
• 45:05
  Speaker 2: Now, arguably so is the racks that we use too.
• 45:07
  Speaker 2: Their barrels could all be the same difference from a traditional, if that makes sense.
• 45:12
  Speaker 2: So the difference is not necessarily how they're doing it, barrel to barrel.
• 45:15
  Speaker 2: It's different than it was traditionally, which was laying the barrel down horizontally and aging that way.
• 45:20
  Speaker 2: So if you were here or if you're on the Facebook feed, you would see that we kind of I think we have the best of both worlds because we use these essentially industry people call them kind of wine racks and they are easy to be moved.
• 45:35
  Speaker 4: They allow a lot of airflow around the barrel.
• 45:37
  Speaker 4: Walker you can just pick it up by the.
• 45:38
  Speaker 4: Just pick it up what happened?
• 45:40
  Speaker 4: It tied off.
• 45:41
  Speaker 3: Yeah, why?
• 45:43
  Speaker 3: I think it's pretty well.
• 45:47
  Speaker 5: It.
• 45:47
  Speaker 5: I think it's pulled out.
• 45:51
  Speaker 5: Oh, because she was right.
• 45:52
  Speaker 3: Why Is it pushing a button?
• 45:56
  Speaker 3: The actual thing?
• 45:59
  Speaker 3: Hold on, we're almost.
• 46:05
  Speaker 4: It was just hot and now it's.
• 46:07
  Speaker 4: It's like you're never going to make it.
• 46:08
  Speaker 4: See it was pushing hot, and now it's it's like you're never gonna make it.
• 46:11
  Speaker 4: See, it was pushing that button.
• 46:12
  Speaker 4: Yeah, exactly, we do what we do.
• 46:15
  Speaker 4: It really is like each party has their own reason for why they think that, but most of the time it just comes down to it's like you like wearing Nike over Reebok or Adidas their own reason for why they think that, but most of the time it just comes down to that's just it's like you like wearing nike over reebok, or ideas.
• 46:32
  Speaker 4: You know, it's just the way you like to do it does it want vertical now?
• 46:38
  Speaker 5: give them vertical.
• 46:39
  Speaker 5: There it is, you get a lot of folks.
• 46:41
  Speaker 5: Is the difference between horizontal and vertical?
• 46:43
  Speaker 3: there you go there, you go.
• 46:44
  Speaker 3: We were just talking about that.
• 46:45
  Speaker 3: And then facebook.
• 46:46
  Speaker 3: Facebook totally changed it because we were talking about it, I mean you can even like set it, See if you can set it down and have it supported that way.
• 46:55
  Speaker 3: But just be careful that you don't drill the microphone into the ground, or you can just stand there and just you can be like the cameraman.
• 47:03
  Speaker 3: Feel free now that you're on Facebook in your vertical walk around, we can show the people, alright.
• 47:10
  Speaker 3: So, ct, I want your phone and I'm going to record you Thiefing this barrel here, alright, and then you have to actually share it with me, because you always hoard them For your YouTube and Facebook.
• 47:25
  Speaker 3: What the videos?
• 47:27
  Speaker 3: Oh no, I know, go on mobile, mobile, let's go.
• 47:31
  Speaker 3: You know what?
• 47:33
  Speaker 4: Hey, all right, there you go, got it, yep.
• 47:41
  Speaker 2: All right, so we're doing.
• 47:42
  Speaker 2: Do you want horizontal or vertical?
• 47:44
  Speaker 3: No, we want horizontal.
• 47:45
  Speaker 3: I mean vertical, no, no, no, we want vertical for this, because this is going to be a hey CT, what Would you give me a muscle?
• 47:53
  Speaker 3: No, no, give me a muscle, no, no, I want a muscle.
• 47:56
  Speaker 3: I don't do this, I don't do it.
• 47:58
  Speaker 3: Flex it, just go like this, it'll catch you an extra 100,000.
• 48:09
  Speaker 3: I mean, look at the definition of that forearm alone.
• 48:10
  Speaker 3: Just from that thumb raise, I know.
• 48:11
  Speaker 3: Did you see that?
• 48:12
  Speaker 3: Yeah, do you realize that?
• 48:12
  Speaker 3: He always so?
• 48:13
  Speaker 3: Walter, whenever you give CT a T-shirt, always extra small, it's an extra large I'm going to give him an extra medium.
• 48:20
  Speaker 3: Yeah, just a little more medium.
• 48:22
  Speaker 3: I mean, it's just like just look at that guy in a T-shirt.
• 48:25
  Speaker 3: It's just unbelievable.
• 48:26
  Speaker 3: All right, look, just look at that guy in a t-shirt.
• 48:31
  Speaker 3: It's just unbelievable.
• 48:31
  Speaker 3: It's deep in there.
• 48:32
  Speaker 3: Look at that.
• 48:32
  Speaker 3: Oh my God, that barrel is full and I guarantee you that is some cold whiskey in there.
• 48:41
  Speaker 3: On now, what is a hot day right?
• 48:42
  Speaker 3: All right, you can give me a.
• 48:46
  Speaker 5: So this is from the same lot, so this is just a different barrel.
• 48:50
  Speaker 5: Okay, once again, right.
• 48:51
  Speaker 5: The one thing that has been really fun about being out here is not only are we consistently doing different mash bills going forward, we get, you know, usually per fermenter we get about two and a half barrels.
• 49:05
  Speaker 5: So we'll do two fermenters of the same mash bill.
• 49:08
  Speaker 5: Run that out we do.
• 49:10
  Speaker 5: For the most part we utilize Kelvin as a Cooperage, but we've also done Barrel 53.
• 49:16
  Speaker 5: Bless their hearts for what they've done in the world.
• 49:19
  Speaker 5: We also have UK Cooperage and ISC barrels going through, so we are consistently having West Virginia, UK Cooperage University of Kentucky.
• 49:26
  Speaker 3: Okay, I got it.
• 49:27
  Speaker 5: I thought you were talking about, and we've had West Virginia, so a lot of our ryes that we have are kind of finished off in a West Virginia toasted barrel, which I think brings out a real whole new flavor, so from the Great Barrel Company.
• 49:39
  Speaker 5: West Virginia Great Barrel Company.
• 49:40
  Speaker 5: So yeah, when we crack this little green label here, I think you'll really be able to find those notes that their barrel specifically can give to us.
• 49:46
  Speaker 5: But once again, we are here for the experience of what the barrels are.
• 49:51
  Speaker 5: We always refer to what whiskey is as an expression of the spirit and there's no reason for us to ever kind of say, well, you should just fit into this expression.
• 50:01
  Speaker 5: So, those five barrels that go out, you might be in a group of eight people and three people are really going to like barrel number two, one person is going to really like barrel number four, and that's what we're consistently aiming to do out here is have whiskey that is going to be for the time and the place that you have it, and then you get to have it a little bit later Perfect.
• 50:21
  Speaker 3: All right, so it sounds like a cheers, cheers, cheers and that back.
• 50:25
  Speaker 3: Oh, cheers, cheers, cheers, yeah, cheers, um, yeah, so that's.
• 50:31
  Speaker 3: You're getting, uh, right now on the on the facebook live, you're getting the whiskey experience on the podcast.
• 50:36
  Speaker 3: You guys are hearing the whiskey experience and we got a couple more minutes on this podcast that we can go like, but, um, those two barrels, but now we got the rye.
• 50:45
  Speaker 3: Now, just a fair warning there.
• 50:48
  Speaker 3: Warning, there's some ryes I don't like, but just like anything, just because I don't like it, we get to, from time to time, go on a barrel pick with the state of Ohio and if you get the state of Ohio, that sounds like a party.
• 51:02
  Speaker 3: I think you guys have.
• 51:03
  Speaker 3: Have you had the state of Ohio here for a barrel pick?
• 51:06
  Speaker 2: No, not yet, but you need to.
• 51:07
  Speaker 2: Are guys have?
• 51:08
  Speaker 2: Have you had the state of?
• 51:09
  Speaker 3: ohio here for a barrel pick?
• 51:10
  Speaker 3: No, not yet, but you need to.
• 51:11
  Speaker 3: Are they partiers?
• 51:12
  Speaker 2: are they like the?
• 51:12
  Speaker 4: fun.
• 51:12
  Speaker 3: Yeah, oh, it's fun, yes, yes, oh really we actually got on a bus in columbus and drove down to starlight and they were like, well, we're only gonna pick five barrels and we ended up picking 20.
• 51:22
  Speaker 3: But it's a whole different experience when you're picking whiskey for the state of ohio.
• 51:27
  Speaker 3: You have to remember you're picking whiskey for the state of Ohio.
• 51:28
  Speaker 3: You have to remember you're picking for every whiskey drinker in the state of Ohio.
• 51:33
  Speaker 3: So when you're tasting barrels, you're not picking for the honey barrel or that you want to taste good barrels, but you're picking straight for it's good whiskey.
• 51:43
  Speaker 3: There's nothing wrong with it.
• 51:45
  Speaker 3: Because there's people who like whiskey and they don't want any sweetness in the bourbon.
• 51:50
  Speaker 3: They want it to taste like a big bourbon.
• 51:52
  Speaker 3: They're not looking for a deserved bourbon, right.
• 51:55
  Speaker 3: There's some people who like fruity bourbons and there's other people like the big caramel kentucky bourbon.
• 51:59
  Speaker 3: All of it's there.
• 52:01
  Speaker 2: So when they're picking, they know like you can get a group of six bourbon nerds together and they might pick some off the wall barrel because they think it's unique and totally different than anything, right, right.
• 52:10
  Speaker 2: So Ohio wants all of it.
• 52:12
  Speaker 2: Baseline, they want it all.
• 52:14
  Speaker 3: They want those Appeal to the biggest audience, Not even just.
• 52:17
  Speaker 3: They just want to appeal to all the audiences.
• 52:19
  Speaker 2: Oh, I got you.
• 52:28
  Speaker 3: Because let's just imagine you find that unique fruity one with that taste like okay, star fruit, okay, you're like okay, and you taste it.
• 52:32
  Speaker 3: You can taste a little bit of that that you never tasted before.
• 52:34
  Speaker 3: It's only one barrel, right trying.
• 52:35
  Speaker 3: There's 13 million people and probably about a 1.2 million of them are drinking bourbon in in ohio and it's easy to sell 250 or 200 bottles of bourbon that tastes like starfruit to 1.2 million bourbon drinkers.
• 52:52
  Speaker 3: So they're going to pick it all.
• 52:53
  Speaker 3: They just don't want it to taste.
• 52:55
  Speaker 3: I mean, when we did the old elk one, there was one that tasted like Band-Aids.
• 53:00
  Speaker 3: So they ended up picking 34 of the 36 barrels that they brought.
• 53:05
  Speaker 3: And then old elks had done two picks with them the prior years and that's the first time they ever rejected any barrels that they brought.
• 53:14
  Speaker 3: But they didn't taste good.
• 53:16
  Speaker 3: You could tell that there was something funky about it.
• 53:19
  Speaker 3: Yeah, well, and you guys run into it.
• 53:22
  Speaker 3: I mean, not all the barrels work and there's something.
• 53:24
  Speaker 3: Now you can work it into your.
• 53:26
  Speaker 3: You guys do a small, small batch, right.
• 53:30
  Speaker 5: No, we do a bottled and bond, but that's still a single barrel.
• 53:34
  Speaker 3: Okay, so it's all single barrels.
• 53:35
  Speaker 3: Okay.
• 53:38
  Speaker 3: So here's a hard question, walter what do you do with the barrels that have no right to ever see the light of day?
• 53:45
  Speaker 3: Well, and you can't say there's not any there, they have, they come right, the wood's not right it's few or far between and so what?
• 53:53
  Speaker 2: really happens, though, is you just let them age longer and okay as you go yeah, that one's not great come back in a rack.
• 54:02
  Speaker 3: Let's try it again in a couple months and you might get it.
• 54:04
  Speaker 2: It might, and even in the big even in the big you know the big wood for reserves and places.
• 54:08
  Speaker 2: They're not going through and going.
• 54:09
  Speaker 2: Oh, that was good, that was good, that was good.
• 54:11
  Speaker 2: Oh, throw that one away.
• 54:12
  Speaker 2: That was good, throw that one away.
• 54:15
  Speaker 3: But that's to their detriment, I think, because they blend them in and it's a hard thing to do.
• 54:33
  Speaker 2: They got, you know, was a founder and former owner named ross, who built the place, and I'm the second owner, uh, when I first started, and I was his customer before then.
• 54:37
  Speaker 2: So I I had a small company doing, uh, barrel picks and stuff like that.
• 54:38
  Speaker 2: But anyway, um, I would come here and he'd say, you know, barrels have upturns and downturns.
• 54:43
  Speaker 2: I thought that's not possible, like who's ever's not possible, like who's ever heard of that, like no one's ever heard of that.
• 54:48
  Speaker 2: And so, but I'm telling you, when you live with these barrels and you taste them periodically, you realize that a barrel will have an upturn and it'll have a downturn.
• 54:58
  Speaker 2: And there's times and even Derek today was we were talking, walking over, he was like hey man, uh, barrel number three on tasting one.
• 55:04
  Speaker 2: It's good right now, now, but man, try it next week.
• 55:07
  Speaker 2: I think it's going to be a killer, you know, because it's going.
• 55:10
  Speaker 2: It's on an upturn right now and but there's sometimes when they they hit that sweet spot and then they take a downturn.
• 55:16
  Speaker 2: That doesn't mean they won't come back up, they absolutely will, it's just a matter of time, but but okay.
• 55:21
  Speaker 3: So I'll give you an example of what you're talking about and it's my favorite example.
• 55:26
  Speaker 3: I almost mention it in every podcast.
• 55:27
  Speaker 3: Ct is Crown put out 25-year Apple.
• 55:32
  Speaker 3: In my opinion it went 25 years and it can't be 25-year Crown because it absolutely had gone the wrong way.
• 55:42
  Speaker 3: But if you add Apple and people are crazy for Apple and they have a market and they do a small batch and sell it for 250 bucks a bottle, people went, they went.
• 55:52
  Speaker 3: They didn't sell like crown apple at 27.99, but they sold it.
• 55:59
  Speaker 3: Now you guys don't have that option, and then we're not at 25 years.
• 56:02
  Speaker 3: I know both our beards will be way grayer.
• 56:05
  Speaker 3: I don't even even think I'll be able to do any beard dye at that time but at the same time there's a possibility.
• 56:12
  Speaker 3: So can you actually re-distill it?
• 56:18
  Speaker 5: You sure can.
• 56:19
  Speaker 5: Well, there's rectification that exists.
• 56:20
  Speaker 5: I mean, there's a number of things that you can do right.
• 56:23
  Speaker 5: So I came from a background of pediatrics before I got into alcohol spirits and I've always used an analogy that every barrel is just like a child and you definitely prefer it at different points of its life than you do other times, and it definitely depends on what kind of day that you encounter.
• 56:38
  Speaker 3: You are wise beyond your years, but you did just cause me PTSD because of my children, because right now they're all on.
• 56:48
  Speaker 3: I'll give you a handshake later.
• 56:49
  Speaker 3: Down turns.
• 56:51
  Speaker 2: This is what you're saying.
• 56:52
  Speaker 2: It's not terrible twos, it's terrible threes.
• 56:54
  Speaker 2: Each one that.
• 56:55
  Speaker 3: I did that are.
• 56:56
  Speaker 3: There are the four, All four of them when, I said that they all think they're the one on the up turn.
• 57:03
  Speaker 3: There you go.
• 57:04
  Speaker 3: I was safe in making that.
• 57:07
  Speaker 5: There's always things that we can do.
• 57:08
  Speaker 5: I mean, so there's, you know, there's scrubbing techniques where, if you have certain types of flavors, you can run them off.
• 57:13
  Speaker 5: Uh, you can put them into once again.
• 57:15
  Speaker 5: It's bourbon, right, as long as it's been in a certain cast for so long.
• 57:20
  Speaker 5: Then you can start doing finishing processes.
• 57:22
  Speaker 5: You have things that are referred to as oxidation casks, where it just kind of stunts the entire aging process.
• 57:27
  Speaker 5: You can put it into a wine barrel.
• 57:28
  Speaker 5: You can do all these things.
• 57:29
  Speaker 5: No, we don't really do any of that.
• 57:31
  Speaker 5: We don't do any of that.
• 57:32
  Speaker 5: Are you thinking of it?
• 57:33
  Speaker 5: Well, here's the other piece.
• 57:34
  Speaker 3: Because, that would be freaking awesome.
• 57:36
  Speaker 2: So like we were talking about seasonality, right, I would say, after you get from about January 15th until maybe sort of 1st of March, all the barrels throughout this farm take on a certain bitterness.
• 57:48
  Speaker 2: They just do.
• 57:50
  Speaker 5: The wood has pushed all the wood has gotten cold.
• 57:54
  Speaker 2: That grain has tightened up.
• 57:55
  Speaker 2: It's pushed the whiskey back through, it's picked up some of those volatile alcohols and some of the things put it back in that barrel.
• 58:02
  Speaker 2: There's just a lot of stuff in the barrel and it's cold.
• 58:07
  Speaker 3: We've had awesome people who.
• 58:08
  Speaker 2: I can name that.
• 58:09
  Speaker 2: You would know that you've done barrel picks, who we went to bottle it.
• 58:15
  Speaker 2: You know they would do a pick late in the year.
• 58:16
  Speaker 2: We go to bottle and go and you're not going to want this, but just wait till March and it's going to be and it'd be fine again.
• 58:22
  Speaker 2: That said, you know there are people who come through.
• 58:26
  Speaker 2: You know and we all know these people who like the most bitter, hoppiest IPA in the world, Dark chocolates.
• 58:33
  Speaker 2: They want their coffee as black as it can be, Turkish coffee, All of it.
• 58:39
  Speaker 3: So they're just bitterness aficionados.
• 58:40
  Speaker 3: That's because, but it's not so much, it's their tongue, right?
• 58:42
  Speaker 3: So if you've?
• 58:44
  Speaker 2: No, but they just love bitter, Even what we might call a downturn.
• 58:47
  Speaker 2: If you're into the whole sweet caramel vanilla thing, you might go.
• 58:50
  Speaker 2: Oh, that's a bit of a downturn For somebody who's a bitter taster who wants that bitterness?
• 58:55
  Speaker 2: They're out of heaven.
• 58:57
  Speaker 3: I call them non-tasters.
• 58:58
  Speaker 3: Oh sure, so they've eaten so many hot tacos, they've drank so much barrel proof that they take an 80 proof and they can't taste it because their, their taste buds are so compromised.
• 59:12
  Speaker 3: But that bitter to us when you, when you can taste all the things I mean, for instance, peat you you take some blend, some women blenders that are the super tasters.
• 59:23
  Speaker 3: It's almost impossible for them to drink a peat monster because it's so whatever.
• 59:30
  Speaker 3: But you take somebody who drinks and their tongues and their tasting is compromised to some extent.
• 59:38
  Speaker 3: What they love about it is that they can actually taste that whiskey.
• 59:43
  Speaker 3: It's my opinion.
• 59:46
  Speaker 2: Well, I appreciate that.
• 59:47
  Speaker 2: I think the only place I may disagree is that I'm not sure their tasting is compromised.
• 59:51
  Speaker 2: I think their tasting is what it is for them.
• 59:53
  Speaker 2: It is their experience of the universe which I mean.
• 59:56
  Speaker 2: Listen, I you know when the whole beer blew up and craft beer and all that you know.
• 1:00:03
  Speaker 4: Oh, we gotta have the hoppiest of the hoppiest and bitterest of the bitterest, I oh, we've got to have the hoppiest of the hoppiest and bitterest of the bitterest, I would never sit down and drink a beer like that for recreation.
• 1:00:12
  Speaker 2: Right, because it doesn't make me happy to do it Now.
• 1:00:19
  Speaker 2: I'll do it to explore that flavor and everything, but I don't get excited about it.
• 1:00:21
  Speaker 2: But I'll tell you there's people who that's what they like and they genuinely like the blackest, darkest, harshest, bitterest coffee in the world.
• 1:00:28
  Speaker 2: I love Guinness.
• 1:00:30
  Speaker 3: And I love.
• 1:00:31
  Speaker 4: Ambers, it's not bitter.
• 1:00:32
  Speaker 3: I know, I know, but I understand Well, just like, for instance, the existence of Bud Light or Miller Light or whatever, and the massive amounts of consumption of it is ridiculous Because it basically is a beer that has about this much beer taste, and then it's just new.
• 1:00:54
  Speaker 3: It's like drinking neutral spirits.
• 1:00:56
  Speaker 3: Well, from the standpoint of your, yes, they do do it to get drunk and they do it because they can drink a lot while they're there and not overdue but also it's sweeter.
• 1:01:05
  Speaker 2: sorry, it's sweeter and a little less bitter.
• 1:01:07
  Speaker 2: I mean, you look at wine, the mayonnaise and the sweet wines outsell big heavy burgundies and stuff.
• 1:01:15
  Speaker 2: Yeah, yeah.
• 1:01:17
  Speaker 3: But the wine people who drink the big heavy burgundies just make fun of the people who drink box wine and stuff like that For sure.
• 1:01:23
  Speaker 3: But you're right, it oversells, it outsells.
• 1:01:26
  Speaker 3: I mean, there's a reason why Crown Apple, jim Beam, cherry and Apple they make them because people they don't.
• 1:01:35
  Speaker 3: They're like.
• 1:01:35
  Speaker 5: They just don't want the flavor of that alcohol.
• 1:01:37
  Speaker 3: Right, they're just.
• 1:01:37
  Speaker 3: They're doing it for the alcohol effects.
• 1:01:40
  Speaker 3: You know to have a good time, so are you more of a sweet taster, would you say.
• 1:01:44
  Speaker 2: Are you more?
• 1:01:45
  Speaker 3: of a sweet taster.
• 1:01:45
  Speaker 3: Yes, well, I sweet taster, would you say.
• 1:01:51
  Speaker 3: Are you more well?
• 1:01:52
  Speaker 3: Yes, well, I would say that I love vanilla and caramel my whole life.
• 1:01:54
  Speaker 3: So when I start, so when I start, yeah, I love big dessert.
• 1:01:56
  Speaker 3: Kentucky I, yeah, I like weeds.
• 1:01:57
  Speaker 3: But I would have to say, um, there's cave hill from, uh, rabbit hole.
• 1:02:03
  Speaker 3: It tastes like what a rickhouse smells like, and the rickhouses don't smell sweet.
• 1:02:08
  Speaker 3: Now this one, we opened it up this morning.
• 1:02:10
  Speaker 3: I could smell the caramel in it.
• 1:02:11
  Speaker 3: So I'm excited about that.
• 1:02:12
  Speaker 3: But you go into, like those Kentucky, the big ones, where there's thousands and whatever you smell it, and that, to me, is what bourbon actually is.
• 1:02:22
  Speaker 3: And there's a few of them that actually taste like that Not many, it's hard to find it.
• 1:02:27
  Speaker 3: But, and there's a few of them that actually taste like that Not many, it's hard to find it.
• 1:02:30
  Speaker 3: But I actually appreciate that.
• 1:02:30
  Speaker 3: Now, if you're talking about no, I mean honestly, I don't mind char and I'm probably where I couldn't stand peat.
• 1:02:40
  Speaker 3: I've tasted some peated bourbons and it's got like just enough of it, but I still, an Arbeg will make me sick to my stomach.
• 1:02:50
  Speaker 4: So I like sweet stuff, but I have actually gone the other way with bourbon.
• 1:02:58
  Speaker 3: Are you out of?
• 1:02:58
  Speaker 4: your mind.
• 1:02:59
  Speaker 4: I love the vanillas.
• 1:03:03
  Speaker 3: The man who's basically eating cereal with Colonel Taylor.
• 1:03:06
  Speaker 3: He puts it on top of honey.
• 1:03:08
  Speaker 4: I like sweet things, but in bourbon I prefer the dark cherries.
• 1:03:11
  Speaker 4: The chocolates I do.
• 1:03:13
  Speaker 4: I am getting to where I like the flavor of the barrel.
• 1:03:17
  Speaker 4: When I pick up the flavor of the barrel I actually like that more because I'm so not liking the finishes that are out.
• 1:03:25
  Speaker 4: One specifically from a Brazilian group that I cannot stand, but other than that I don't mind certain sweetness.
• 1:03:36
  Speaker 4: I like picking up a good vanilla note.
• 1:03:38
  Speaker 3: Initially you liked Ambarana, but what did you do to wreck Ambarana to yourself?
• 1:03:44
  Speaker 4: No but you did something you put the Ambarana on top of what, so you liked it at first anybody wants to not like amaranth anymore, which in my opinion you should.
• 1:03:56
  Speaker 4: Take cinnamon toast crunch, put eh taylor on it, eat it like cereal, like I did, and you're done.
• 1:04:03
  Speaker 4: You're never gonna want it again, because that note was never good to begin with.
• 1:04:07
  Speaker 4: That helps eliminate it.
• 1:04:13
  Speaker 3: I like RB1's Ambarana.
• 1:04:14
  Speaker 3: It's like the perfect amount.
• 1:04:15
  Speaker 3: It's got a good balance.
• 1:04:16
  Speaker 3: I bought too much.
• 1:04:17
  Speaker 3: I've been in warehouses.
• 1:04:19
  Speaker 3: We went to Bluegrass, we walked in and they had just purchased Ambarana.
• 1:04:27
  Speaker 3: They had like 12 Ambarana.
• 1:04:29
  Speaker 3: You walked in and it smelled like French toast and pancakes.
• 1:04:32
  Speaker 3: It was so sweet.
• 1:04:35
  Speaker 4: Now I want to know I love maple syrup, like if I make an old-fashioned I do not use simple syrup.
• 1:04:40
  Speaker 4: I have my own maple syrup that I use and that's I love it in an old-fashioned.
• 1:04:44
  Speaker 4: Did you like Rachel's?
• 1:04:45
  Speaker 3: peach simple syrup.
• 1:04:49
  Speaker 4: Peach syrup that was made from peaches.
• 1:04:50
  Speaker 4: So when you say, do you like sweet?
• 1:04:51
  Speaker 4: For sure I like sweet stuff, but there are certain sweets that go to a point of being over sweet over or artificial, and I don't like that.
• 1:05:01
  Speaker 3: But I also like when you pick up a big chocolate.
• 1:05:04
  Speaker 3: No, like a lot of times when they use the chocolate malt.
• 1:05:07
  Speaker 3: Are you a German cake guy?
• 1:05:07
  Speaker 3: No, I like chocolate.
• 1:05:08
  Speaker 3: No, like a lot of times when they use the chocolate malt.
• 1:05:09
  Speaker 3: No, I'm a vanilla caramel guy but I like now the thing I hate in the taste of rye.
• 1:05:16
  Speaker 3: That makes me almost I.
• 1:05:18
  Speaker 3: I like pickles, but if I taste the dill in a rye in a whiskey I mean, you know what's even worse is that the place up by us in Worcester does a thing and they make a dill pickle whiskey.
• 1:05:31
  Speaker 3: And listen to me, I tasted it and it tastes exactly like a dill pickle.
• 1:05:37
  Speaker 3: I didn't mind it.
• 1:05:38
  Speaker 3: But if I pick up that little bit of hint and then there's like the celery thing, all I want to do, the only way I'd ever drink it and I've actually on video spit these types of.
• 1:05:49
  Speaker 3: I just spit them out because it's just that's the only I took.
• 1:05:54
  Speaker 3: No, no, no.
• 1:05:54
  Speaker 3: Let me have some because I would like to this is different.
• 1:05:57
  Speaker 2: No, no no.
• 1:06:02
  Speaker 3: But what keeps happening, though, for me when it comes to dill is that, with rye, I keep liking more and more of them.
• 1:06:06
  Speaker 3: My palate is adjusting because I drink so much barrel.
• 1:06:12
  Speaker 3: My taste buds are being annihilated.
• 1:06:15
  Speaker 2: Yeah.
• 1:06:15
  Speaker 3: I got you.
• 1:06:15
  Speaker 3: No, that's right.
• 1:06:16
  Speaker 3: Now, one thing, let's cover this right here when you come here to Whiskey Thief everybody you actually get you're getting barrel-proof.
• 1:06:29
  Speaker 3: Everything it's barrel-proof.
• 1:06:31
  Speaker 3: They're not making now, except for our bottle of wine, right, which has to be 100.
• 1:06:36
  Speaker 3: Which has to be 100.
• 1:06:37
  Speaker 3: Right, but it's still single barrel which you're going to just proof down to 100.
• 1:06:41
  Speaker 3: You're not making a batch.
• 1:06:43
  Speaker 2: Because we have so many people who come in and they say I just want a bottle that I can use for cocktails, or I'm taking it to a birthday party, or I'm taking it to a friend who doesn't really like bourbons, yet he's kind of still on the bourbon, you know.
• 1:06:59
  Speaker 3: And so you're not making batches.
• 1:07:01
  Speaker 3: Technically, no, wait, no, but it's out of you, can't?
• 1:07:08
  Speaker 3: You're not making you't?
• 1:07:08
  Speaker 3: You don't make enough if you're, if you're trying there, no, but you are.
• 1:07:11
  Speaker 2: 12 barrels a day is a good thing, but it's not a day, not a day a week, 12 barrels a week okay, that's what the wind in our back and right but.
• 1:07:18
  Speaker 3: But I understand, and you're putting them up and they're aging and you're replacing the stock that you're using.
• 1:07:23
  Speaker 3: But as you guys made more and more, your market here was more and more so.
• 1:07:30
  Speaker 3: At one point I understand why the hell doing it this way.
• 1:07:34
  Speaker 3: Would you ever try and make batches and then get into distribution right with a pot still?
• 1:07:41
  Speaker 2: you'd one big order in total line and we'd have to probably shut down this place because we couldn't no, you can't.
• 1:07:46
  Speaker 3: You can't match it't, match it.
• 1:07:48
  Speaker 3: You can't do a contract with the state of Ohio Now.
• 1:07:50
  Speaker 3: The state of Ohio will do single barrel picks with places like this, and that's what you need to do.
• 1:07:54
  Speaker 3: Take that offline and figure that out?
• 1:07:55
  Speaker 2: Yeah, hey, can I make one big announcement, though?
• 1:07:57
  Speaker 2: We buried the lead on this one, thank you.
• 1:08:02
  Speaker 2: What's the big announcement?
• 1:08:03
  Speaker 2: Until the very end, I don't even know if we have any more time.
• 1:08:04
  Speaker 2: Do we have any more time?
• 1:08:05
  Speaker 3: Well, we've got a lot of time there.
• 1:08:06
  Speaker 3: We can make this big announcement.
• 1:08:11
  Speaker 2: So just this Wednesday in one article in the Courier-Journal we announced we're opening a tasting room in Louisville, kentucky.
• 1:08:14
  Speaker 4: I saw this, yes.
• 1:08:17
  Speaker 3: So let's just talk about the tasting experience that you have envisioned.
• 1:08:21
  Speaker 3: Did you know that already?
• 1:08:23
  Speaker 3: No, I did not.
• 1:08:24
  Speaker 1: Okay well, I'm glad he did, because he probably picked it up and I've been.
• 1:08:27
  Speaker 3: I've got a secret from you.
• 1:08:28
  Speaker 3: This is the fourth podcast this week.
• 1:08:30
  Speaker 3: I've done and I've been prepared.
• 1:08:31
  Speaker 4: I don't live under a rock either, so I know what's going on.
• 1:08:34
  Speaker 3: You know what's sad Is I count on him to give Like how did he not brief me on this?
• 1:08:40
  Speaker 3: He's Robin, but you need to brief me on it.
• 1:08:45
  Speaker 3: I need to.
• 1:08:46
  Speaker 3: Actually, does Batman exist without Robin?
• 1:08:50
  Speaker 3: No, robin briefs him to allow him to be.
• 1:08:52
  Speaker 2: Batman, can I just be the Joker?
• 1:08:53
  Speaker 4: I don't think, michael Keaton is capable of being the Riddler.
• 1:08:57
  Speaker 2: Michael Keaton never had Robin.
• 1:08:59
  Speaker 3: You know who you are.
• 1:09:00
  Speaker 3: You're a freaking Batgirl, batgirl, everything you're Batgirl.
• 1:09:06
  Speaker 3: It's like way better than Robin.
• 1:09:09
  Speaker 4: So I mean you're the eye candy of the podcast Batman Hush Bruce, take it easy for a minute, so when is this opening?
• 1:09:16
  Speaker 4: Wait, bruce is Batman.
• 1:09:17
  Speaker 4: No, did you wreck this for him?
• 1:09:20
  Speaker 4: I wrecked it.
• 1:09:20
  Speaker 4: I wrecked it.
• 1:09:21
  Speaker 4: What?
• 1:09:22
  Speaker 3: is oh my God, I'm having a mental block.
• 1:09:24
  Speaker 3: What's Robin's name?
• 1:09:25
  Speaker 3: It's way more Bert Bert.
• 1:09:28
  Speaker 4: Dick Grayson.
• 1:09:28
  Speaker 2: Dick Grayson.
• 1:09:32
  Speaker 4: So when is the new place opening up?
• 1:09:34
  Speaker 4: And it's in the Nulu area.
• 1:09:36
  Speaker 3: That's appropriate, dick Grayson for you.
• 1:09:38
  Speaker 3: You're Dick.
• 1:09:39
  Speaker 4: Grayson Wow, wow, I thought I was the Riddler.
• 1:09:43
  Speaker 4: No, you're not evil.
• 1:09:45
  Speaker 3: There's not one ounce of evil in you was the riddler.
• 1:09:49
  Speaker 3: No, you're not evil.
• 1:09:50
  Speaker 3: There's not one ounce of evil in you could be.
• 1:09:51
  Speaker 3: He wasn't evil, he just did some stuff.
• 1:09:52
  Speaker 2: You know just some.
• 1:09:53
  Speaker 2: Oh my god, it was.
• 1:09:54
  Speaker 2: It was creative evil, he was bad guy.
• 1:09:55
  Speaker 3: I've had people that have been creative evil on the podcast.
• 1:09:58
  Speaker 3: You're not one of them.
• 1:09:59
  Speaker 3: That's right, okay.
• 1:10:00
  Speaker 2: I think it's a bad thing.
• 1:10:01
  Speaker 3: Okay, so, yes, so okay, Available everywhere you get your podcasts.
• 1:10:04
  Speaker 3: So you know it's funny, because Bardstown Bourbon Company had this barrel-aged old-fashioned at their restaurant and they had the barrel.
• 1:10:17
  Speaker 2: You mean the third new tasting spot down by in Louisville.
• 1:10:19
  Speaker 2: Is that what you're talking about?
• 1:10:20
  Speaker 3: initially at their restaurant.
• 1:10:21
  Speaker 3: They were like 53 gallon batches, eight months in a Buffalo Trace barrel.
• 1:10:27
  Speaker 3: They were serving it up and it was fantastic.
• 1:10:31
  Speaker 3: Now you go to their tasting room and it's this little two gallon barrel that they're doing it.
• 1:10:38
  Speaker 3: They're filling it up and putting it in.
• 1:10:40
  Speaker 3: I'm just like, and I doing it.
• 1:10:40
  Speaker 3: They're like filling it up and putting it in, and I'm just like, and I had one.
• 1:10:43
  Speaker 3: Of their old fashion.
• 1:10:44
  Speaker 3: I'm not Barstown Bourbon Company, I've been to their tasting, so you're not going to like, you're basically going to bring in your tasting room.
• 1:10:53
  Speaker 3: There's going to be four barrels, four or five, four or five, okay, five.
• 1:10:58
  Speaker 3: That would mean you're bringing the whole experience there and they're going to.
• 1:11:02
  Speaker 3: Basically it's a tasting room, uncut and unfiltered.
• 1:11:04
  Speaker 3: So you're going to have this awesome bar set up or whatever, and then you're going to have right off the oh, what happened?
• 1:11:12
  Speaker 3: It's hot out here.
• 1:11:13
  Speaker 2: Heat issues.
• 1:11:19
  Speaker 3: Okay, okay, now you should be able to get back up heat issues.
• 1:11:20
  Speaker 3: Okay, okay, now you should be able to get back up once in you'll edit some of this out this is live, so they go for this part.
• 1:11:29
  Speaker 3: That's never.
• 1:11:29
  Speaker 3: Whatever you want me to edit out, I can but.
• 1:11:32
  Speaker 2: I don't need to worry about this.
• 1:11:33
  Speaker 2: The audio's been happening and it's not finished of course that's what they, that's what we're we've always been about uncut.
• 1:11:41
  Speaker 2: You know what?
• 1:11:42
  Speaker 2: Yeah, that's a finishing thing.
• 1:11:45
  Speaker 3: We live your life adventurously.
• 1:11:48
  Speaker 4: Uncut and unfiltered.
• 1:11:50
  Speaker 4: I like that better than what you've changed it to with the other one, I would say dangerously.
• 1:11:56
  Speaker 5: What 600 bucks buddy?
• 1:11:57
  Speaker 5: That's the opposite 600 bucks.
• 1:11:59
  Speaker 3: Buddy opposite.
• 1:11:59
  Speaker 3: I'm going to say that and then promote you and you're going to pay me 600 bucks.
• 1:12:03
  Speaker 4: That's how that's going to work.
• 1:12:05
  Speaker 2: That's the new ending that's a cheers from Whiskey Thief literally today.
• 1:12:16
  Speaker 3: So, so, so so so you're on Distillery Road.
• 1:12:26
  Speaker 2: No, we're in Newloo, which is an east market.
• 1:12:32
  Speaker 3: I know where Newloo is.
• 1:12:32
  Speaker 3: It's right by where Stephen Fonte has like 14 houses that he owns and rents.
• 1:12:37
  Speaker 3: We've actually gone there for a podcast and whatever, and then you go right by Nulu.
• 1:12:43
  Speaker 2: It's right.
• 1:12:43
  Speaker 2: In Nulu we're basically halfway between Angels Indy and Rabbit Hole.
• 1:12:50
  Speaker 3: So what's your bar going to be like?
• 1:12:52
  Speaker 3: Is it going to be like a high-end tasting bar and then you're going to have the roughness of this, or are you going to keep the roughness?
• 1:12:57
  Speaker 3: I mean what's?
• 1:13:01
  Speaker 2: the vision of the remodel.
• 1:13:01
  Speaker 2: I would say you just nailed it.
• 1:13:02
  Speaker 2: I think it's the roughness, authenticity of whiskey on your hands and tasting straight out of the barrel and all that, and then if you want a cocktail, we'll have that too.
• 1:13:14
  Speaker 2: Basically, like what?
• 1:13:16
  Speaker 3: we have here.
• 1:13:16
  Speaker 3: Are you going to convince Hannah to work there?
• 1:13:19
  Speaker 3: Well, we're working on that.
• 1:13:21
  Speaker 3: I think she wants to.
• 1:13:23
  Speaker 3: She's from Louisville.
• 1:13:24
  Speaker 3: I mean, it makes sense.
• 1:13:26
  Speaker 3: She's a very, very good advocate.
• 1:13:28
  Speaker 2: She's now doing a lot of our barrel picks.
• 1:13:30
  Speaker 2: She's got promoted.
• 1:13:32
  Speaker 2: She's our single barrel person.
• 1:13:36
  Speaker 4: And I was responsible for the picture.
• 1:13:40
  Speaker 3: That girl has a personality and a whole thing that.
• 1:13:44
  Speaker 4: That's why I said that when she posted the picture I said I wonder who took that picture.
• 1:13:47
  Speaker 4: It was me, Of course.
• 1:13:48
  Speaker 4: It was you.
• 1:13:50
  Speaker 2: But now with that, she was in the post that 32 million, 32 I mean.
• 1:13:55
  Speaker 3: I mean I just I do that every week.
• 1:13:57
  Speaker 3: No, not like that.
• 1:13:59
  Speaker 3: That's my number one post of all time and I try and repost it as much as I can and it only does 800,000.
• 1:14:10
  Speaker 3: Well, I keep promoting and we need to make this a real partnership Because there's an opening for that and I go lately for that and I go lately.
• 1:14:20
  Speaker 3: So our viewership since March is up 1,250% and we were decent in the first place.
• 1:14:27
  Speaker 5: Most of those were me though no, just no, you got no idea how many ghost accounts Walter has on Facebook, how many would On YouTube I have?
• 1:14:34
  Speaker 4: a huge Indian of followers.
• 1:14:39
  Speaker 3: I have a huge Indian pop of followers.
• 1:14:40
  Speaker 3: I have as many US followers as I have Russian followers on YouTube and it's still big.
• 1:14:47
  Speaker 3: It's getting big.
• 1:14:48
  Speaker 2: So what you're saying is after we get through this new thing, Whiskey Thief India is our next logical step.
• 1:14:53
  Speaker 3: Well, I would say honestly, you're joking a little bit, but honestly, the people who actually India is a huge whiskey market, they love whiskey and it's funny because you get a lot of comments.
• 1:15:08
  Speaker 3: You get only positive out of India.
• 1:15:10
  Speaker 3: Now you will get a lot of Arabic and Middle Eastern comments because the Islamic religion whiskey is forbidden.
• 1:15:20
  Speaker 3: So you get a lot negative off that.
• 1:15:22
  Speaker 3: But in India they're just completely.
• 1:15:25
  Speaker 3: They'll check in and they're like we're from.
• 1:15:29
  Speaker 3: You know, whatever the language is, I can't read it and normally if it's just a regular YouTube thing, I can translate it and I'll translate it and respond.
• 1:15:38
  Speaker 3: But so we're live and there's a well, I have Walker doing it and he'll translate it and respond to them.
• 1:15:44
  Speaker 3: So we're responding to people in all different languages and it's like the Russian responses are absolutely classic, they are straightforward and they, if you have females in there, they appreciate good looking women, and then they, they appreciate good-looking women and then they also just appreciate good whiskey.
• 1:16:05
  Speaker 3: But I mean some of them are like tea, tea.
• 1:16:07
  Speaker 3: Oh, I mean, I'm telling you that market, you look into it.
• 1:16:13
  Speaker 3: I believe we learned that Paul John is made by Buffalo Trace, but it's in India.
• 1:16:18
  Speaker 3: Or Sazerac, it's an India whiskey.
• 1:16:19
  Speaker 3: Oh really, now it doesn't go over big in it comes Trace, but it's in India.
• 1:16:20
  Speaker 3: Or Sazerac, it's an India whiskey.
• 1:16:21
  Speaker 3: Oh really, now it doesn't go over big in.
• 1:16:22
  Speaker 3: It comes over here, but over there it's giant.
• 1:16:26
  Speaker 2: I'm going to start George Ringo Nice.
• 1:16:29
  Speaker 3: You don't have enough.
• 1:16:30
  Speaker 3: If you put a tasting room over there, you'd have to be sending over containers of your.
• 1:16:37
  Speaker 2: He's quiet but he's alert.
• 1:16:38
  Speaker 2: He knows what's going on.
• 1:16:39
  Speaker 4: Oh, of course he does, I'm just Wait a minute.
• 1:16:42
  Speaker 3: I have to be quiet, have you?
• 1:16:43
  Speaker 4: been around, jeff, so what's your question for Walter?
• 1:16:46
  Speaker 4: I don't.
• 1:16:47
  Speaker 4: I've asked my questions.
• 1:16:49
  Speaker 3: Okay, so I let you ask your questions.
• 1:16:50
  Speaker 3: And who thieved?
• 1:16:53
  Speaker 3: You have another one.
• 1:16:55
  Speaker 4: Who did I give up the thieving thing to.
• 1:16:57
  Speaker 4: Did you hear the irritability level?
• 1:16:59
  Speaker 5: just go like this like quickly, Like a solid 200%.
• 1:17:01
  Speaker 5: God, I love you guys.
• 1:17:04
  Speaker 3: You know, as soon as I start getting shit, I just totally appreciate it.
• 1:17:08
  Speaker 3: Alan Bishop was sitting there yesterday and he's sitting at a Becks Mill doing a distilling thing, an old-fashioned distilling thing of what they did in the 1800s demonstration and he's sitting demonstration, and he's sitting there and he's like.
• 1:17:21
  Speaker 3: He's like I'm full of shit, he goes and I like it.
• 1:17:24
  Speaker 3: When people call me out for because I'm sitting in here and I've got this um 1800s replica shirt but I'm wearing a pair of pants from the 1970s and I'm wearing a pillowcase that I pulled off my pillow this morning, he goes.
• 1:17:38
  Speaker 3: So when people call me out for being full of shit, I'm fine with that.
• 1:17:41
  Speaker 3: It's when they start criticizing stuff they don't know.
• 1:17:44
  Speaker 3: So it's the same thing.
• 1:17:46
  Speaker 3: That's kind of how everybody is right.
• 1:17:48
  Speaker 3: It's like but you gotta do things well and you guys do things well Well, thank you.
• 1:17:52
  Speaker 3: I mean, it's pot-stilled.
• 1:17:54
  Speaker 3: You don't get barrel-proof, uncut, unfiltered, pot-stilled whiskey anywhere I know.
• 1:18:05
  Speaker 3: So you're doing something and it's.
• 1:18:07
  Speaker 3: Do you get it anywhere?
• 1:18:10
  Speaker 3: Every day, but you know the one thing that Alan, coming up through the things he was talking about, how when you do pot-stilled whiskey and you make your cuts right, the barrel isn't needed.
• 1:18:21
  Speaker 3: Like it is a column still in Kentucky Column still absolutely needs the barrel to filter out the bad stuff in it.
• 1:18:28
  Speaker 3: It's got to be in there two years but everybody knows that all the distillers say six, seven years and so he always said at two and four years his stuff is pulling out fruit and everything right and he doesn't need the barrel.
• 1:18:41
  Speaker 3: But I'm telling you I got to taste recently the eight year and the barrel may not have been needed but it sure as hell was doing its thing to some quality pot still whiskey in my opinion, but well, it's not, as but grain and and fruitiness is there in the barrel to start off and you're using it.
• 1:19:02
  Speaker 3: But that's the, that's the distillate expressing itself.
• 1:19:05
  Speaker 3: But as you go further, that caramel and vanilla and those, what are Greg's?
• 1:19:11
  Speaker 3: The wood chemical that goes in it starts with an E, the estrogen.
• 1:19:16
  Speaker 3: I don't know, it's not the esters.
• 1:19:18
  Speaker 3: That's a bad part.
• 1:19:19
  Speaker 3: But yeah, he refers to it as the.
• 1:19:22
  Speaker 3: It's close.
• 1:19:25
  Speaker 3: Yeah, it's the cellulose and everything that's in the wood.
• 1:19:29
  Speaker 3: There's some good things, but then, like you said, when it's cold and it's putting out, there's some things that are bitter.
• 1:19:33
  Speaker 3: And you know, if you're just about making money, you're you're bottling in the wintertime Right, all the whiskey's out of the wood, you get the.
• 1:19:39
  Speaker 3: If you're just about making money, you're bottling in the wintertime right, all the whiskey's out of the wood, you get the most yield out of that In the summertime, when you but if you're barreling for or bottling for taste, you're going to those summer times when it's a lot's in there, but then you guys don't even do finishing barrels.
• 1:19:57
  Speaker 3: Now what, okay?
• 1:19:58
  Speaker 3: So last question yeah, I know it's long what do you do with your used barrels?
• 1:20:05
  Speaker 2: Well, tourist visitor people sometimes buy them.
• 1:20:09
  Speaker 2: We chunk them up for staves that we use up in the gift shop.
• 1:20:14
  Speaker 2: We have brewers that use them in local areas.
• 1:20:16
  Speaker 3: You send them to a brewer.
• 1:20:17
  Speaker 2: What brewer I'm going to give him brewers yeah, you send them to a brewer.
• 1:20:19
  Speaker 2: What brewer you want to give them a shout?
• 1:20:22
  Speaker 5: I'm just going to say, oh yeah, Central Waters out of Wisconsin, Really Yep.
• 1:20:28
  Speaker 5: My home state Yep.
• 1:20:29
  Speaker 3: I've lived in Wisconsin for six years.
• 1:20:31
  Speaker 3: I mean talk about making beer.
• 1:20:34
  Speaker 4: Oh, dude yeah.
• 1:20:35
  Speaker 3: It's a whole different level over there.
• 1:20:37
  Speaker 5: Yeah, I used to work for a.
• 1:20:40
  Speaker 4: I found this mouse in my bottle of beer, that's from Michigan.
• 1:20:44
  Speaker 3: No, we call it, we call it, we call it, we call it soda.
• 1:20:53
  Speaker 5: It's always soda.
• 1:20:53
  Speaker 5: What would you call it People?
• 1:20:55
  Speaker 3: call it pop in Ohio, what do you call?
• 1:20:59
  Speaker 3: So we called it a bubbler.
• 1:21:02
  Speaker 3: Oh, it's always a bubbler.
• 1:21:03
  Speaker 3: Yeah, but it's not in the rest of them.
• 1:21:05
  Speaker 3: Get out of here.
• 1:21:05
  Speaker 3: Of course, you're talking about Wisconsin.
• 1:21:08
  Speaker 3: If you were a soft drink, what would you order?
• 1:21:10
  Speaker 2: You order a soda or a pop that was.
• 1:21:12
  Speaker 2: Milwaukee Soda or a pop Soda, pop Soda, do you really?
• 1:21:22
  Speaker 3: Yeah, soda Do you really?
• 1:21:23
  Speaker 3: And you guys call ginger ale.
• 1:21:24
  Speaker 3: I mean ginger ale was called ale eight.
• 1:21:26
  Speaker 3: I mean that's just the way it is here, coke, sure which one.
• 1:21:29
  Speaker 3: Sprite yeah, we called Coke and Pepsi and whatever it was.
• 1:21:35
  Speaker 3: I would say Wisconsin is grounded in the fact that we had no accent.
• 1:21:40
  Speaker 3: Really, we just yeah To you, really no, there was none.
• 1:21:45
  Speaker 2: People, I go to Ohio and I hear all this drawl and everything and they're like you extend the O's and the B's, but you have the Cheese Castle too, don't you?
• 1:21:55
  Speaker 3: The Cheese Castle.
• 1:21:55
  Speaker 3: Yeah, the cheese are dying.
• 1:21:56
  Speaker 3: It's the Cheese Castle.
• 1:21:58
  Speaker 3: It's on the way up to Milwaukee on 94.
• 1:22:01
  Speaker 5: See, now you're from Racine, I'm on to you.
• 1:22:04
  Speaker 3: No, I am from Greenfield and Dallas.
• 1:22:07
  Speaker 5: Oh nice, okay, oh sick, nice Well, pick one.
• 1:22:10
  Speaker 3: No, I mean, I lived as an adult with my kids in Greenfield and then I grew up in New Berlin.
• 1:22:16
  Speaker 3: Oh, yeah, okay, grew up in new berlin, but my here.
• 1:22:22
  Speaker 3: I'll give you an example I was in computer art before I moved to ohio and went into recycling with my, my mom's family, who she grew up in canton.
• 1:22:25
  Speaker 3: Yeah, but when I, my first 40 years were in in the milwaukee area, yeah, so we were um had an art studio, yeah and my this is my mom and dad who owned.
• 1:22:37
  Speaker 3: They go on vacation and me and my cousin would take.
• 1:22:40
  Speaker 3: We'd go over to Miller Brewery and we'd take the tour at lunchtime and you'd get a niche.
• 1:22:47
  Speaker 3: Did you say on vacation?
• 1:22:48
  Speaker 3: They would go on.
• 1:22:49
  Speaker 3: You would go to the Miller Brewery?
• 1:22:50
  Speaker 3: No, my mom and dad would go on vacation.
• 1:22:53
  Speaker 3: We would be doing the studio, the art studio.
• 1:22:55
  Speaker 3: No, we would just head over to the brewery, take the tour and have three.
• 1:23:00
  Speaker 3: They give you tokens for three, four beers.
• 1:23:03
  Speaker 3: But I'm telling you, at a brewery where it never gets put in any kind and it's just straight off, cold chill, just right, there, it it wasn't.
• 1:23:14
  Speaker 3: Are you cutting in filter?
• 1:23:14
  Speaker 3: It was yes, but we, we would just.
• 1:23:17
  Speaker 3: That was our lunch, we'd just go there for lunch.
• 1:23:19
  Speaker 3: That happened, like you know, at least four or five times every year.
• 1:23:24
  Speaker 3: It's just like that liquid lunch was, but it's the same thing.
• 1:23:28
  Speaker 3: Now, as I got older, beer was a little bit more filling and this made sense to drink whiskey For sure.
• 1:23:34
  Speaker 2: So all right, we've all been there.
• 1:23:35
  Speaker 3: All right so.
• 1:23:36
  Speaker 3: So we did a really, really in-depth podcast on this one.
• 1:23:41
  Speaker 2: Yes, did I mention we're opening in Louisville.
• 1:23:43
  Speaker 3: Did I mention that part?
• 1:23:44
  Speaker 3: Yes, and when you open, invite us down for the grand opening, for sure.
• 1:23:48
  Speaker 3: Yes, maybe we do another little short salad or something.
• 1:23:51
  Speaker 3: Live, we'll do it live.
• 1:23:52
  Speaker 3: Well, if you want to do a live thing, invite us down the day before it could cost money.
• 1:23:57
  Speaker 4: No, no, you're going to charge us.
• 1:23:59
  Speaker 3: No, so we're sitting here Charging us for life.
• 1:24:03
  Speaker 3: No, but let's do something pre, and then the day of, we can just concentrate on the opening.
• 1:24:09
  Speaker 3: There's no way I know you're opening that there's no way there's going to be.
• 1:24:13
  Speaker 3: You're opening that and there's like 4,000 problems and they're just.
• 1:24:17
  Speaker 3: And then there's like 4,000 problems, hey, this isn't.
• 1:24:20
  Speaker 4: When is it opening?
• 1:24:23
  Speaker 3: Fall Because we don't know.
• 1:24:25
  Speaker 3: Yeah, you mean spring of 2026?
• 1:24:29
  Speaker 3: I get it.
• 1:24:31
  Speaker 5: No, it's.
• 1:24:33
  Speaker 3: I mean we know Brad Bonds from Revival.
• 1:24:35
  Speaker 3: I'll give a shameless promotion for that.
• 1:24:38
  Speaker 3: He does vintage spirits.
• 1:24:39
  Speaker 3: He first has been trying to open in Covington for the last two years a bigger, better spirits thing he's been running permits and he's been running into the city council and all that stuff.
• 1:24:49
  Speaker 3: Now you are in Kentucky, so they are much more friendly.
• 1:24:52
  Speaker 3: Now that's Kentucky, but Covington, for some reason, has been really a pain.
• 1:24:56
  Speaker 3: So he went to Elizabethtown to open up something in the spring.
• 1:24:59
  Speaker 3: He got it all set up and everything.
• 1:25:01
  Speaker 3: I was just there.
• 1:25:02
  Speaker 3: He's running the same kind of stuff.
• 1:25:05
  Speaker 3: It's just like you can't use permits and this and the floor and this.
• 1:25:09
  Speaker 3: So yeah, when you say fall, you mean roughly fall.
• 1:25:14
  Speaker 3: It could be winter, it could be fall, it could be winter.
• 1:25:16
  Speaker 3: So have you been there for the remodel?
• 1:25:20
  Speaker 3: As you've seen all the remodeling and everything?
• 1:25:23
  Speaker 2: Like every day.
• 1:25:24
  Speaker 3: yeah, that sounds fun.
• 1:25:25
  Speaker 3: Do you already have barrels there.
• 1:25:28
  Speaker 3: No, then you just race back here, correct?
• 1:25:34
  Speaker 3: Alright, we got to wrap it up.
• 1:25:37
  Speaker 3: Yep, we definitely do Alright, everybody, so we'll do up.
• 1:25:39
  Speaker 3: Yep, we definitely do.
• 1:25:40
  Speaker 3: All right, everybody, we're standing at the end, so we'll do it.
• 1:25:41
  Speaker 3: So thanks for watching.
• 1:25:43
  Speaker 3: Wwwthe ScotchyBourbonBoyscom.
• 1:25:46
  Speaker 3: Do you guys have a website?
• 1:25:49
  Speaker 2: wwwScotchyGinBoyscom.
• 1:25:51
  Speaker 2: Cheers Kelly.
• 1:25:53
  Speaker 2: No Whiskey Thief and all the Whiskey Thief stuff.
• 1:25:58
  Speaker 2: I don't do the social media thing.
• 1:26:01
  Speaker 4: You're pretty easy to find.
• 1:26:01
  Speaker 4: Search Whiskey Thiefcom.
• 1:26:02
  Speaker 4: It's so easy to find yeah.
• 1:26:04
  Speaker 2: Whiskey Thief KY on Twitter.
• 1:26:05
  Speaker 2: Whiskey Thief on Instagram.
• 1:26:06
  Speaker 2: Whiskey Thief, I think, on Facebook.
• 1:26:08
  Speaker 5: It's got like a grayish tan logo.
• 1:26:09
  Speaker 5: You'll figure it out, you'll figure it out Exactly right and then remember it.
• 1:26:14
  Speaker 3: Then all the podcast formats.
• 1:26:16
  Speaker 3: So make sure if you're on Apple or iHeart, you like this and subscribe and leave good feedback.
• 1:26:28
  Speaker 3: That's very important.
• 1:26:29
  Speaker 3: Give us five-star ratings.
• 1:26:31
  Speaker 3: But, last but not least, good bourbon Cheers, guys Cheers.
• 1:26:36
  Speaker 3: And whiskey equals good times and good friends.
• 1:26:40
  Speaker 3: And remember to live your life uncut and unfiltered.
• 1:26:45
  Speaker 3: All right, little Steve-O is going to take us out.
• 1:26:52
  Speaker 4: I love that new tagline.
• 1:26:53
  Speaker 4: The other one was driving me nuts.
• 1:26:55
  Speaker 3: There's Little Steve-O.
• 1:26:56
  Speaker 4: I mean, I swear to God.
• 1:26:57
  Speaker 3: I'm listening to it in the headphones and I like that.
• 1:26:59
  Speaker 4: But then he changed it.
• 1:27:00
  Speaker 4: I mean, I swear to God, I'm listening to it in the headphones and I like that, but then he changed it.
• 1:27:02
  Speaker 4: I mean he did this for me.
• 1:27:04
  Speaker 4: He's a local one.
• 1:27:05
  Speaker 4: The shit happened, the music's a little different.
• 1:27:08
  Speaker 4: It's a different.
• 1:27:10
  Speaker 3: I found it, it's a little different but every once in a while they do it, and I have to dispute it.
• 1:27:32
  Speaker 2: That's fine, because I didn't hear it, all right.
• 1:27:34
  Speaker 2: Wait, I'm not saying that at all you know you watch me and I'm sitting there listening to you every weeknight All right, wait Stop.