Latest / The Scotchy Bourbon Boys / Discover the Whiskey Revolution with Jason Brauner Mr Buzzard Roost: A Journey Through Bourbon Culture and Craft

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Discover the Whiskey Revolution with Jason Brauner Mr Buzzard Roost: A Journey Through Bourbon Culture and Craft · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the arts.
• 2:03
  Speaker 2: It's a yeah, we're the Scotty Bird and the Boys.
• 2:08
  Speaker 2: Raises in hand and makes us unknowing.
• 2:12
  Speaker 2: Yeah, we're the Scotty Bird and the Boys.
• 2:16
  Speaker 2: We're here to have fun and we all enjoy.
• 2:20
  Speaker 2: We're here to have fun.
• 2:42
  Speaker 3: Yeah, alright, welcome back to another podcast of the Scotty Bird and the Boys Tiny here.
• 2:51
  Speaker 3: That was Kenny Fuller of the Luca Mariano Old Americana Band.
• 2:54
  Speaker 3: Thanks, kenny, for doing the theme song.
• 2:56
  Speaker 3: Tonight we got a special podcast with a guest, a special guest, somebody who has done something that's very hard We'll get into this to do and he'll I'll explain later.
• 3:12
  Speaker 3: But we have.
• 3:13
  Speaker 3: We've got Jason.
• 3:17
  Speaker 3: Okay, it's Bronner.
• 3:19
  Speaker 3: I got it right.
• 3:21
  Speaker 3: I suck at names and it just was.
• 3:24
  Speaker 3: I was like you don't know what kind of anxiety I go through with that, but of Buzzard's Roost and welcome Jason.
• 3:31
  Speaker 3: And then also CT is joining us, along with Super Nash and Barrelhead making another appearance.
• 3:42
  Speaker 3: You're starting to be around.
• 3:46
  Speaker 3: Maybe I was.
• 3:47
  Speaker 3: I was wondering are you going to stick around?
• 3:48
  Speaker 3: Yeah, it's like I always feel safer when you're on the podcast.
• 3:59
  Speaker 3: Alright, we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom.
• 4:04
  Speaker 3: For all Scotchy Bourbon Boys merchandise T-shirts.
• 4:08
  Speaker 3: We even got these little refrigerator magnet bottle openers and Glen Caron's crystal this and crystal Glen Caron's and Bourbon Balls.
• 4:18
  Speaker 3: So check that out.
• 4:20
  Speaker 3: And then we're on all the social media Facebook, youtube, instagram and X, and then, along with all the podcast formats, apple iHeart and Spotify are the main ones, but anything you listen to, you'll be able to hear us.
• 4:33
  Speaker 3: I got that out of the way and I didn't stumble, so there you go usually now.
• 4:38
  Speaker 3: Now, jason, just so.
• 4:41
  Speaker 3: You know we are like known for technical fuck ups all the time, so that might now.
• 4:47
  Speaker 3: So far it's been going good, so just.
• 4:49
  Speaker 3: But if something goes south we're kind of used to it, so don't worry about it.
• 4:54
  Speaker 3: Alright, ct, we're ready to go.
• 5:02
  Speaker 3: Ct and Jason, kind of they.
• 5:06
  Speaker 3: They were able to get together and I have to thank you, ct, for setting this up, much appreciated.
• 5:14
  Speaker 3: Anytime I get help with that, I really appreciate it.
• 5:17
  Speaker 3: So you know, kind of over to start us off.
• 5:22
  Speaker 5: Yeah, I mean obviously Jason you've already introduced him, and we met back in at Barthesown Bourbon Festival.
• 5:32
  Speaker 6: Jason has been doing this a lot longer than I have, and I've learned more about him as we go.
• 5:38
  Speaker 6: Andy and I barrel head went down last Friday two Fridays ago I guess now and Jason was great and took us through a lot of the stuff in downtown Louisville that they're doing there and his experience.
• 5:53
  Speaker 6: But I think that for me it was exciting to learn how it stemmed from the restaurant and then kind of came from there, because I don't think I knew all that before.
• 6:06
  Speaker 6: So I think, jason, tell us a little bit about the history of you what got you going and you know some people may have heard this story before, but you know a lot of our listeners and viewers may not have.
• 6:18
  Speaker 4: Sure, you know it's hard to mention where I am today without the inception of Bourbon's Bistro.
• 6:26
  Speaker 4: You know I started out.
• 6:29
  Speaker 4: In my whole career I've been in the restaurant business, started my first restaurant when I was 25 I mean actually 21, I'm sorry, it was 21 and then started, you know, bourbon's Bistro in 2005.
• 6:45
  Speaker 4: So we're coming up on our 19th year over there.
• 6:48
  Speaker 4: I enjoyed the restaurant business, but I also enjoyed Bourbon, but they were doing really well together.
• 6:56
  Speaker 4: I wanted a great, great restaurant with a great bar, a great Bourbon bar, and so that's what we set out to do and, you know, after doing a bunch of research, and you know we're basically just out to educate the world about Bourbon.
• 7:11
  Speaker 4: At that time, if you think of, you know, even if the audience where your Bourbon track was in 2005 not a lot of people were really into it, the distilleries didn't know what to do with me because we were having.
• 7:26
  Speaker 4: Bourbon dinners.
• 7:27
  Speaker 4: We I think we probably have done some of the first Bourbon dinners in the country.
• 7:30
  Speaker 4: We would have a master distiller from at that time.
• 7:34
  Speaker 4: There are 10, 10 major distilleries, you know.
• 7:37
  Speaker 4: So we'd have somebody of interest come once a month.
• 7:41
  Speaker 4: We would do it once a month and so somebody got two times in a year.
• 7:46
  Speaker 4: You know those in the first years because there weren't enough distillers to go around.
• 7:51
  Speaker 4: So we also did flights.
• 7:54
  Speaker 4: Like I said, we were out to educate people about Bourbon.
• 7:56
  Speaker 4: So I kind of brought that back from wine country.
• 7:59
  Speaker 4: You know they did flights of wine out there so it'd be great to not have to buy a bottle of Bourbon and just be able to taste it as compared to something else.
• 8:08
  Speaker 4: So once again it was all about the educational aspect of it.
• 8:14
  Speaker 4: It started, you know, the first first bar restaurant to do a single barrel from four roses and you know had a single barrel relationship with all of the distilleries over the years and you know probably done over 100 single barrels just through Bourbon's bistro, been in all the distilleries and all their single barrel programs.
• 8:37
  Speaker 4: You know met all the distillers and considered most of them friends of mine and it's just every day I would learn from them, you know.
• 8:48
  Speaker 4: So, being in the restaurant business that long and being in the Bourbon's you know, around the Bourbon's business that long, you know instead of tasting some of the best in the world, I think and I've had a collection of old Bourbon and just decided it was time to I thought maybe I could start my own brand or, you know, my own distillery, you know.
• 9:13
  Speaker 4: So started asking around and talking with people.
• 9:17
  Speaker 4: I met my business partner, judy Hollis.
• 9:21
  Speaker 4: She was just retiring from corporate and got to talking to her.
• 9:26
  Speaker 4: So we decided we were going to put together LLC and try to get a distillery funded.
• 9:34
  Speaker 4: I think we got to about the ten yard line and it just some things went south or whatever and, yeah, I was pretty I'm pretty kind of strict or old school about the way I like my whiskey.
• 9:48
  Speaker 4: I like a traditional and wanted to make, you know, a traditional whiskey.
• 9:53
  Speaker 4: I kind of wanted to make some stuff that you you know that I would see in the 50s and 60s whiskies.
• 10:01
  Speaker 4: So that's what we were out to look at a distillery and kind of fell a little bit short.
• 10:07
  Speaker 4: So then we had to source our whiskey.
• 10:09
  Speaker 4: You know, come up to 2019, 2018, maybe even a little bit.
• 10:16
  Speaker 4: Before that, started talking with Andrew Webrink from independent stave company.
• 10:23
  Speaker 4: He was doing some really cool things with some barrels down there and he said ought to, you know, come down and sample some of his experiments, since we were going to be sourcing whiskey.
• 10:35
  Speaker 4: He had mentioned we could do some secondary aging really cool and you know, I knew through sitting with all the distillers that 70% of the flavor comes from the barrel.
• 10:47
  Speaker 4: So it was something to look at.
• 10:50
  Speaker 4: You know, if I'm sourcing just like everybody else is me different.
• 10:55
  Speaker 4: I mean, there's great blenders out there.
• 10:57
  Speaker 4: I think I've got a pretty decent palette, but what?
• 11:02
  Speaker 4: What makes us different?
• 11:03
  Speaker 4: And so I really looked into this what Andrew was doing with these, with these barrels, and so we started sourcing our whiskey.
• 11:13
  Speaker 4: For we're very transparent about what we do.
• 11:15
  Speaker 4: We source from MGP in Indiana.
• 11:18
  Speaker 4: We ship into Barnes town, bourbon company where we re barrel everything.
• 11:22
  Speaker 4: We have 17 different proprietary barrels that I've developed with the help of independent state company.
• 11:31
  Speaker 4: They're proprietary to us and if people out there are familiar with the makers 46 program, you know how they use the staves to kind of enhance the flavor of makers some of their single barrels.
• 11:46
  Speaker 4: We don't use stage, we use whole barrels and it's kind of the same concept.
• 11:50
  Speaker 4: But we, you know, we do a lot of heavily toasting and we're big on the number one char and there's a whole.
• 11:58
  Speaker 4: You know hours we can talk about that and and I'm field some questions there, but I want to come up for air and give you know that's kind of that's it in a nutshell that you know the company started for you know we just wanted to produce good whiskey and we wanted to produce it in a traditional way and some people say you know you're finishing.
• 12:27
  Speaker 4: Well, we're not using any added flavors at all.
• 12:30
  Speaker 4: As far as you know, there are some people that finish in round barrels and scotch barrels and port barrels or whatever tequila barrels, I guess vice versa, but ours are, you know, ours are first run barrels, brand new cupridge, and we're just looking into really the science of what the wood does to the whiskey and if you think that 70% of the flavor comes from there, that's something you ought to look at.
• 12:57
  Speaker 3: So just just real quick, real quick, yeah well, but but so it being another new number one charred oak barrel that you're putting it into right, so the time in that barrel has to be kind of short.
• 13:21
  Speaker 3: I would imagine, with it already aged, you've already purchased an aged bourbon or aged rye and then it goes in there again.
• 13:30
  Speaker 3: I mean, it's gotta be, you gotta be watching it almost right away to not get it over stimulated or overroped.
• 13:41
  Speaker 4: I think you're definitely onto something, but ours will sit in the barrel anywhere from two months to a year and we still have some ongoing experiments that are longer than a year.
• 13:52
  Speaker 4: Some barrels, some of the toast profiles, take differently to the whiskey and we really haven't mapped out if the warehouse makes any difference or everybody's gonna say well, if you put them in the wintertime it does maybe take a little bit longer when we put them in the wintertime because there's not a lot of action going on.
• 14:14
  Speaker 4: So there's a lot of factors that go into it.
• 14:17
  Speaker 4: But we're looking into all that because this to me and I think to a lot of people, it's kind of a new concept with just the Char-1, secondary aging and-.
• 14:30
  Speaker 3: With another new barrel, yeah.
• 14:32
  Speaker 4: Right with another new barrel, and we're really looking into all that because definitely I don't want it overroped and we haven't found that yet to be so Well, greg Schneider is watching it tonight and he had actually purchased they had purchased some used barrels.
• 14:50
  Speaker 3: They had whiskey aged in used barrels and he felt that it wasn't up to standards.
• 14:56
  Speaker 3: So the way that he got that is he double-oaked it in a new Char-Doke barrel to bring the.
• 15:01
  Speaker 3: It was like the opposite.
• 15:04
  Speaker 3: It was a backwards, similar to what you're doing, but you're using two new, so you can keep it.
• 15:10
  Speaker 3: It can stay bourbon in all manners.
• 15:14
  Speaker 3: Now, if you're doing it fairly quick, what are you doing with the used barrels?
• 15:23
  Speaker 3: I mean, they're slightly used, opposed to some of the barrels on the market.
• 15:28
  Speaker 3: I've already made bourbon six, seven years.
• 15:30
  Speaker 3: That's a used barrel.
• 15:31
  Speaker 3: But you're talking about two months to a year barrel.
• 15:35
  Speaker 3: Is that where the American whiskey's coming into play?
• 15:40
  Speaker 3: That we're gonna be trying tonight.
• 15:43
  Speaker 4: Well, yes, that's kind of twofold Right now.
• 15:47
  Speaker 4: We were just mass selling them.
• 15:49
  Speaker 4: When we dump our barrels, there's a company that buys them and we just load up tractor trailers and they'll take it away.
• 15:58
  Speaker 4: But our barrels are so, I think they are so young, they have a lot of flavor left in them and there's different flavor profiles from the different toast profiles.
• 16:11
  Speaker 4: That I would love definitely once we get bigger an arm of our company to say exactly where those barrels go, because I think there's something there.
• 16:24
  Speaker 4: Also, we decided we've kind of looked at the market and see that an American whiskey's an up and coming thing.
• 16:32
  Speaker 4: So what we've done is we're gonna use some of our used cupboards and that's it's.
• 16:38
  Speaker 4: You know, obviously you can't call it a bourbon, you can't call it a rye, but we decided to come out with an American whiskey by still using those barrels that we've used before and use them again, and I think the American whiskey when it comes out it'll be out next month and that's what we really wanted to talk about is that we're really looking forward to this American whiskey.
• 17:04
  Speaker 4: It isn't used cupboards but it's our cupboards, so I know exactly what it's gonna do to it and I think it's a great product.
• 17:13
  Speaker 4: We've got a little bit of a better price point on it because we don't have that secondary barrel that we have to pay for again.
• 17:20
  Speaker 4: So yeah, that's.
• 17:23
  Speaker 4: You know, as a category of American whiskey.
• 17:25
  Speaker 4: We look around the country, we see that I think it's a up and coming market for sure.
• 17:33
  Speaker 4: Ct.
• 17:37
  Speaker 6: Yeah, I think, when Beryl did and I were there, that when you brought that bottle out and we drank it which is what I've been sipping on here since we started the live it definitely hits a lot of good notes for me, you know.
• 17:53
  Speaker 6: Even it's probably not as sweet as some of the other ones on the palette for me, which I don't, which I actually like not being as sweet.
• 18:03
  Speaker 6: As everybody knows, I'm like anti-ambieron and all that, but the sweetness sometimes can overdo the flavor for me, and that I like the American whiskey a lot.
• 18:15
  Speaker 6: So I don't know exactly what you got going on, but I think at whatever price point which I think you said maybe under $50, that's gonna be a home run bottle.
• 18:26
  Speaker 4: But that's what we're hoping for and to get into more of a daily drinker and times are tough.
• 18:34
  Speaker 4: We try to keep things affordable as much as we can.
• 18:36
  Speaker 4: Also, that fits a groove for us on premise with some of the bartenders and getting more into the cocktail menus and things.
• 18:47
  Speaker 4: It's real approachable.
• 18:49
  Speaker 4: It stands up to what you're gonna put on it and you can try to keep it out of that $18 drink range.
• 18:55
  Speaker 4: So it serves a few purposes for us as well.
• 19:03
  Speaker 3: Well, I see American whiskey coming on because one it's more approachable to 90% of the market, which, in my opinion, is that bourbon market that buys the $20 bottle.
• 19:21
  Speaker 3: It buys the Jim Beams, the Jack Daniels and not the niche bourbon market which is us crazy bourbon people going around waiting in line.
• 19:33
  Speaker 3: That's not the majority of the market.
• 19:35
  Speaker 3: So what you're talking about a $49 or $40 or whatever American whiskey, that's for the average whiskey drinker, which we always try and stress.
• 19:46
  Speaker 3: That's the major part of the market.
• 19:48
  Speaker 3: And if you're producing a decent amount of whiskey this way, without quite the strict rules and using the used barrels and being more productive overall, the American whiskey gives you more from either a source or a distiller, more from a profit avenue because you're using a barrel again, and so that's that barrel cost and whatever.
• 20:16
  Speaker 3: And then how long you're aging it there's kind of not a rule for that right.
• 20:23
  Speaker 3: It's like you got straight bourbon at two and when you start to get into four, six, seven years, those bourbons are.
• 20:31
  Speaker 3: That's a lot of price value.
• 20:33
  Speaker 3: Where this is, when it's ready, whether it, like you said, if you get it in there a year or a year and a half, people aren't gonna be criticizing it that it's young whiskey, because it's American whiskey, it's not young bourbon and you're just looking for flavor and taste and that works.
• 20:51
  Speaker 3: I mean this is delicious.
• 20:53
  Speaker 3: I mean that's the first time I've had it.
• 20:55
  Speaker 3: I waited to drink it with you because CT had really played it up.
• 21:00
  Speaker 3: But it's delicious, it's the drinkability.
• 21:06
  Speaker 4: Well, absolutely, we're looking for drinkability.
• 21:08
  Speaker 4: We wanted the flavors there, we wanted the quality there and we figured out that we could do that and hit another aspect of the bourbon connoisseurs or the bourbon drinkers and make it more obviously, make it more approachable and always, like I said, times are tough we try to get it in a better price range.
• 21:33
  Speaker 3: So what was the proof?
• 21:35
  Speaker 3: Ct on it.
• 21:36
  Speaker 6: The proof's 105,.
• 21:37
  Speaker 6: That's what I was just hearing it's all right, most of the time your entry stuff and we just went through this with another brand because they got scrutinized by a lot of people for the proof and not that that means everything, because it doesn't.
• 21:52
  Speaker 6: I mean, we've all drank 80, 90 proof stuff that was delicious, but I like the 105 proof point.
• 21:58
  Speaker 6: I think it hits the flavors.
• 22:00
  Speaker 6: It still gives you some of that spice in the back a little bit of the pepper, but not to the point of oh my gosh, it's a heat bomb, but it still picks up all the other stuff.
• 22:13
  Speaker 4: Sure, it's a.
• 22:13
  Speaker 4: You know, we had debated 80 proof.
• 22:17
  Speaker 4: Obviously we could make a little bit more money if we went to 80 proof, but I don't think I'm there yet.
• 22:23
  Speaker 4: You know, there I've drank some 80 proofs back from the 60s and 70s and they're fabulous.
• 22:30
  Speaker 4: But I don't think that distilling guise that we were there yet to get those types of flavors from that low of proof, and I just wasn't ready, we're just not ready to do that yet.
• 22:44
  Speaker 4: I didn't really want to compromise flavor for proof.
• 22:47
  Speaker 4: You know, I still think and ours doesn't drink like it's 105, I don't think so it's not like we're looking for that heat, we're just looking for flavor.
• 22:58
  Speaker 4: And there's these days, there's flavor in proof you would kind of hard to deny 100%, 100% it's a if you're not willing to compromise and work towards the flavor and not compromise that too.
• 23:16
  Speaker 4: Well, let's hope I don't get voted down.
• 23:18
  Speaker 4: Whoa Well is this thing well, go ahead.
• 23:23
  Speaker 5: Andy, what'd you say?
• 23:24
  Speaker 6: I just said the flavor is great, it's phenomenal, and then the price point, it's gonna hit a lot of people.
• 23:31
  Speaker 6: Yeah, and this is I think we talked about this you know, jason wasn't a part of our podcast, obviously, then, but we talked about stuff that we thought was gonna change in the upcoming year for 2024, and I really feel like this is an avenue, with that whiskey label, that people can get away from just being a bourbon bourbon, that there's a lot of untouched stuff in the whiskey end of this, and maybe it's because of Jack Daniels that people don't get real involved in it.
• 24:03
  Speaker 6: But I think that when you start comparing especially this bottle that you've done, I just don't know how that's not a home run every day of the week.
• 24:16
  Speaker 4: Yeah, well, that's kind of what we were looking for, and, you know, a super daily drink.
• 24:25
  Speaker 3: This honestly, if you didn't tell, you didn't tell this is bourbon.
• 24:32
  Speaker 3: I mean I don't care what you say, it's 105 proof.
• 24:37
  Speaker 3: It's got all the flavors of bourbon I've tasted.
• 24:40
  Speaker 3: So can you go into exactly what it is, what you did to get to this point?
• 24:49
  Speaker 3: I mean, I know you used the used barrel, but this particular American whiskey or no?
• 24:55
  Speaker 4: It's basically our bourbon mashbill that we get and it's put in used barrels.
• 25:03
  Speaker 3: So it's fricking bourbon, redone it.
• 25:07
  Speaker 3: Okay.
• 25:07
  Speaker 3: So now it didn't start from, it wasn't just distilled.
• 25:16
  Speaker 3: It's not white dog going into the used barrels, it's actually bourbon going into the barrel.
• 25:21
  Speaker 3: So it becomes American whiskey because you're finishing it in the used barrel, but it's bourbon, yeah, and then it's a barrel that.
• 25:28
  Speaker 4: It's bourbon all the way up to that point.
• 25:33
  Speaker 3: Finished in a bourbon barrel.
• 25:34
  Speaker 3: That's what it is right.
• 25:35
  Speaker 3: So technically it's bourbon finished in a used bourbon barrel.
• 25:41
  Speaker 3: Yeah, so it never went away from it, so they should make a category for that.
• 25:45
  Speaker 3: You do realize that.
• 25:46
  Speaker 3: You know, if you finish in a port or you're finishing it in a rum, that's fine, you're changing it, that's a finish.
• 25:52
  Speaker 3: But if you're gonna finish it in another bourbon barrel, it shouldn't know, it should be allowed to still be.
• 25:59
  Speaker 3: No, I don't care what you say it's, you're just blending using the barrel, right?
• 26:05
  Speaker 3: But it's probably even the used barrel still had the same mash ball in it anyways, right, it's just a used barrel from another, it's sister, right?
• 26:13
  Speaker 3: It's what again?
• 26:16
  Speaker 3: It's fuck.
• 26:18
  Speaker 4: Are you?
• 26:18
  Speaker 3: there's not another use that specific use barrel so technically it's like it's a mind You're, you're, you're blowing people's minds right here.
• 26:28
  Speaker 3: It's a mind fuck, because you're just like taking a bourbon from the bourbon barrel and then another one that you've and did you just put it in there.
• 26:38
  Speaker 3: It's just like that somebody would be like, why the rules?
• 26:44
  Speaker 3: Right, right.
• 26:45
  Speaker 3: But then you'd be like, why are you doing that?
• 26:48
  Speaker 3: But then you taste it and you understand why you have to.
• 26:52
  Speaker 4: you have to know the rules, that's a good analogy right there.
• 26:59
  Speaker 5: You got to know the rules to bend them.
• 27:02
  Speaker 6: Jason question that somebody on Facebook is asking is buzzer juice available in Wisconsin now?
• 27:09
  Speaker 4: Not yet.
• 27:10
  Speaker 4: We are in 20 states.
• 27:12
  Speaker 4: I can probably name him and take a while but mainly on the east east side of Mississippi.
• 27:18
  Speaker 4: We are in.
• 27:21
  Speaker 4: Let's see, I know we opened in Iowa and we're in Illinois, so we're all around Wisconsin.
• 27:30
  Speaker 6: Close enough that a little thing driver Go.
• 27:33
  Speaker 3: Yeah, go ahead to Galena area and you can be in Illinois, iowa and Wisconsin all within 15 minutes of each other and visit yeah, and visit four different freaking liquor stores that all have different allocated things.
• 27:55
  Speaker 4: I actually go up to Galena or Apple Canyon every year on a.
• 27:59
  Speaker 4: I've been going for probably 30 years on a fishing trip up there.
• 28:03
  Speaker 3: Yeah, and Galena is such a beautiful city.
• 28:07
  Speaker 5: So I want to say that Tracy earlier had said that she was so glad that she stumbled upon your distillery this September and she said she knew she should have bought two bottles of that barrel strength, right?
• 28:22
  Speaker 5: So that's why she was asking the question.
• 28:28
  Speaker 4: Where is Tracy from?
• 28:30
  Speaker 3: Wisconsin.
• 28:33
  Speaker 4: You know and whether we have reciprocal states.
• 28:36
  Speaker 4: If you go online, I believe you can order if you're in a certain state.
• 28:42
  Speaker 3: I think Wisconsin you can order from.
• 28:44
  Speaker 4: I think we're up to 35 states on that, so check online.
• 28:49
  Speaker 4: You might be able to order and hopefully they'll deliver to your home.
• 28:52
  Speaker 3: She's from my hometown, milwaukee, where I was born.
• 28:55
  Speaker 3: Yeah.
• 28:59
  Speaker 6: So I got one more question.
• 29:00
  Speaker 6: Go ahead, go ahead.
• 29:01
  Speaker 6: So Walker asked is the number one char leading you flavor left for the second run of whiskey, as opposed to a number three or four char that will have nothing left afterwards?
• 29:14
  Speaker 4: Yes and no.
• 29:15
  Speaker 4: I think the and I'm trying to tell people the easy way to do it is.
• 29:24
  Speaker 4: You know I'm exaggerating, but if a number four char is this thick, a number one char is this thick.
• 29:32
  Speaker 4: And what our processes do is we bring the sugars to the surface or change the compounds at the surface, you know, to get to that red layer.
• 29:42
  Speaker 4: That's where all your, your wood sugars are.
• 29:45
  Speaker 4: So what happens when you burn back, when you burn back the char?
• 29:50
  Speaker 4: But we've done all this work to toast and bring all the flavors to the surface.
• 29:56
  Speaker 4: So when you're burning a char for your burning back the sugars you just brought to the surface, so it's almost counterproductive.
• 30:05
  Speaker 4: So we think with the char one it's much easier to get to those toasted layers and those layers.
• 30:14
  Speaker 4: You know we feel that with the char one and our toast layers between a four and six years going to be spot on, it may, after six years, get past that and start getting tannic.
• 31:12
  Speaker 4: You know, you start like consider a pappy 20 year after it's got all the.
• 31:17
  Speaker 4: You know well, all the flavor is getting to the tannins.
• 31:20
  Speaker 4: We don't know that yet.
• 31:23
  Speaker 4: We're still working on it.
• 31:24
  Speaker 4: We're just the way.
• 31:26
  Speaker 4: We've got some whiskey aging now.
• 31:28
  Speaker 4: That is unbelievable and it's only been in two years.
• 31:32
  Speaker 3: Yeah, that's where the char four comes in.
• 31:34
  Speaker 3: If you're going to leave it in there 20 years you know what I mean Then it's got.
• 31:37
  Speaker 3: It's got to really work its way into the wood before.
• 31:40
  Speaker 3: But, like what you're saying and you're trying, you're putting already aged bourbon into those barrels.
• 31:46
  Speaker 3: You don't need it to be going in deep, trying to get in deep.
• 31:51
  Speaker 3: You want it to get the flavor as soon as possible and then taste.
• 31:54
  Speaker 3: You know, just keep tasting that barrel till it.
• 31:56
  Speaker 3: You know it's ready.
• 31:59
  Speaker 6: Right and I think, to answer his question.
• 32:01
  Speaker 6: Jason, you probably agree the reason you do a number one char is not for the next use of it, it's for that use.
• 32:09
  Speaker 4: It's for for our current use and, like I said, you know now, because our situation, we're sourcing, we're sourcing whiskey, but since we've got our still running and we have, we have contracts this year from three different places to get new make.
• 32:27
  Speaker 4: We're going to put new make right into the char one barrels.
• 32:31
  Speaker 3: So are you at liberty to say which three places you're getting new make from.
• 32:36
  Speaker 4: Yeah, we're getting new make from MGP, bbc and Green River, which.
• 32:43
  Speaker 3: Okay, which is yeah, but still the same.
• 32:44
  Speaker 3: Yeah, just different places, same company, you know, but you're yeah, that makes sense.
• 32:49
  Speaker 3: So so yeah, okay.
• 32:53
  Speaker 4: You'll never see it.
• 32:54
  Speaker 4: This year We'll have new make.
• 32:56
  Speaker 4: That'll never see a char three or char four.
• 33:00
  Speaker 3: I mean, I agree.
• 33:01
  Speaker 3: I mean I actually love toasted so much that I've asked if you got to actually put the char on and then just make it toasted if that counts to, you know to be bourbon and I was informed that you can't do it that way.
• 33:16
  Speaker 3: You actually have to char it, you can't just toast it.
• 33:19
  Speaker 3: Although you know I love anything, my favorite, my favorite, is the toasted once you add those you know.
• 33:26
  Speaker 3: So even fit, I don't know anybody who's doing it, but if you just put it, you take it and then you put it in a toasted barrel.
• 33:34
  Speaker 3: But most people, if they're doing it, they're just there's not many just toasted barrels out there.
• 33:39
  Speaker 3: It's just that the wood was toasted before they chart it.
• 33:43
  Speaker 4: Yeah, maybe a toasted American whiskey with no charm.
• 33:47
  Speaker 3: Oh, fuck yeah, you just came.
• 33:50
  Speaker 3: We just came up.
• 33:51
  Speaker 3: I'm waiting for that, you I will.
• 33:54
  Speaker 3: On the day you release that, I will be there.
• 33:59
  Speaker 4: Well, we'll see what happens.
• 34:01
  Speaker 4: You never know if this American whiskey run.
• 34:04
  Speaker 4: We'll see what goes on.
• 34:05
  Speaker 3: Although, if you're although I'm sure you're doing a lot of experimentation, so just invite me down for that one barrel that you're trying.
• 34:11
  Speaker 3: I'll bring my whiskey thief and we'll try it.
• 34:16
  Speaker 6: So a couple of other things about the lineup and then you know, I'll let Jason touch on it, just because in Ohio I don't know about where Nash is at in South Carolina, what's there, but in Ohio the char one rye and the char one bourbon are pretty available.
• 34:32
  Speaker 6: I think that's what's on the shelf and then we will see a barrel strength rye.
• 34:39
  Speaker 6: I think that's that's out on the shelf and some of the stores in Dayton I saw this morning.
• 34:44
  Speaker 6: Yeah, so you know, ohio actually did an eight barrel pick with you at the for our single barrel Friday here recently just before Christmas, and this is one of those bottles.
• 34:58
  Speaker 6: This was a single barrel and I don't know what you did, but again, it was eight barrels that they did with you.
• 35:08
  Speaker 6: So there's a lot of things going on.
• 35:10
  Speaker 6: It's not just this, you know this one thing coming out you've got you've kind of got a good set up of things to go through.
• 35:17
  Speaker 4: Yeah, let me go through the lineup and ask did you have a question there?
• 35:21
  Speaker 5: I was.
• 35:21
  Speaker 5: I was going to ask you about your mash bill and is there any kind of history to your mash bills there and all it, or and where you kind of came up with them from, or?
• 35:36
  Speaker 4: not necessarily.
• 35:37
  Speaker 4: We're using a 36% rye and also a little bit of a 21% rye from MGP and then our and then our riser 95 five.
• 35:46
  Speaker 4: We've talked about mash, mash bills in yeasts and I'll start looking into that when we start putting new make in, which will be, you know, beginning of next year, and our mash bill on our still down downtown.
• 36:06
  Speaker 4: We'll talk about that process a minute.
• 36:08
  Speaker 4: That is a 70, 2118 or whatever comes up to be 12.
• 36:14
  Speaker 4: I mean, is that a pot still?
• 36:16
  Speaker 4: Well, it's a secondary.
• 36:19
  Speaker 4: It's a secondary, so we get first run, we get low wine from Green River and we clean it up in our 70 gallon doubler pots show.
• 36:30
  Speaker 4: So we are doing some new make down there.
• 36:33
  Speaker 4: We're physically cutting the heads and the tails and it's amazing.
• 36:43
  Speaker 3: So so just real quick.
• 36:44
  Speaker 3: Initially, when you came into Ohio I had never, it was a couple years ago and it came out and it was released in my my guy was like.
• 36:58
  Speaker 3: He sent me a picture of barrel strength buzzard's roost rye and I am not a rye fan.
• 37:07
  Speaker 3: Okay, now I found rise that I like, but overall if if I get a rye and I like it, it kind of goes on the shelf afterwards because, as you know, you can't just be drinking all the bottles you get and whatever.
• 37:23
  Speaker 3: So most of the time if I'm going to drink something for recreational, besides tasting what I've been sent and all the samples that we get, I'm not reaching for a rye.
• 37:35
  Speaker 3: But, for some reason my gut said spend the money, get this rye.
• 37:41
  Speaker 3: And I did, and actually we did a podcast on it, but I absolutely loved it.
• 37:47
  Speaker 3: I am not a fan of MGP 95 five at all, but you pulled out the mint and the chocolate, not all those dill and those celery yucky flavors that that 95 five can have if you just throw it out there.
• 38:04
  Speaker 3: And I basically was blown away at the barrel and I love your barrel strength, your flavors.
• 38:12
  Speaker 3: You can tell on your barrel strength because I've had at the festival and everything like that.
• 38:18
  Speaker 3: When I drink your barrel strength I'm not.
• 38:20
  Speaker 3: I don't ever feel like there's excessive amounts of pepper or to it's not too hot, it's well thought out, there's lots of flavor, but overall one of the things that I've always found on some barrel strengths is that if the heat or the pepper or whatever is too much, it drowns the flavor out like all of a sudden.
• 38:40
  Speaker 3: That's all you're doing is drinking pepper and yeah, I drink 125 proof and I'm having fun, but I can't taste anything.
• 38:48
  Speaker 3: So that's not kind of what I'm looking for, but all of it I can tell.
• 38:52
  Speaker 3: Now it's funny because when we were at bourbon bistro for the Allen Bishop experience that that night I noticed that you they had, you had the line of buzzards roost and I didn't actually put two and two together.
• 39:07
  Speaker 3: Tell, I was doing the research for the podcast.
• 39:11
  Speaker 3: One CT said you were coming, so that's kind of cool to put two and two together, knowing that I drank some of that that night to.
• 39:20
  Speaker 4: So I didn't really you know I'm bourbon guy I really absolutely hated rise until we started the company.
• 39:28
  Speaker 4: So that just goes to show you what, what the secondary maturation can do, or actually what our boy, our barrels and our one can do.
• 39:38
  Speaker 3: Yeah, add that flavor.
• 39:42
  Speaker 5: This right here, this right here, is the one that we did the podcast on.
• 39:46
  Speaker 5: That's that barrel strength right.
• 39:49
  Speaker 3: Yep, I told you.
• 39:51
  Speaker 5: That's number four right there.
• 39:53
  Speaker 5: This is that mint chocolate right there.
• 39:55
  Speaker 5: That is so good, this mint chocolate.
• 39:59
  Speaker 5: And yeah, I put that bottle back and this is the only bottle that I was able to obtain.
• 40:06
  Speaker 5: I was working today and was only able to go to just a couple of stores, smaller stores, and neither one of them just didn't happen to have any buzzard roost today.
• 40:18
  Speaker 5: So us, yeah, absolutely Well, I did.
• 40:23
  Speaker 5: I got on to him.
• 40:24
  Speaker 5: I was like you know, and one of them, you know, was actually, you know, they own four stores across the upstairs.
• 40:33
  Speaker 5: I was like what I said?
• 40:34
  Speaker 5: Like you know this guy, you know he does a lot, and I said you should have it.
• 40:38
  Speaker 5: And then I educated them as to who you were and what we were doing tonight.
• 40:44
  Speaker 5: And then these like well, I'm gonna have to look into that.
• 40:46
  Speaker 5: I think, yeah, you need to Very good.
• 40:50
  Speaker 4: So that brings us to the lineup.
• 40:52
  Speaker 4: Yeah, so we basically we have three rise and we have three bourbons.
• 40:58
  Speaker 4: We have a char, one, bourbon and rye.
• 41:01
  Speaker 4: We have toasted bourbon and then a barrel strength, bourbon and rye.
• 41:06
  Speaker 4: And those are our core.
• 41:07
  Speaker 4: You know, those are our core skews, or our core lineup.
• 41:11
  Speaker 4: And, as we see, barrel head was holding up our cigar rye.
• 41:16
  Speaker 4: So we also, every quarter will bring out something different.
• 41:22
  Speaker 4: We have what we call an LTO or a limited time offering.
• 41:26
  Speaker 4: We're brought out the cigar ride this last fall.
• 41:30
  Speaker 4: We have a French oak, that we've done.
• 41:34
  Speaker 4: We have a smoked barrel, that we've done.
• 41:36
  Speaker 4: We've come out with the.
• 41:40
  Speaker 4: You know the American whiskey is going to be a little bit of a trial run for right now.
• 41:45
  Speaker 4: See how it goes.
• 41:46
  Speaker 4: I don't know whether that's going to make the shelf all the time or it's going to be an LTO bringing out once, or you know, once a year or something.
• 41:53
  Speaker 4: But we've got the.
• 41:55
  Speaker 4: You know an array of products that we bring out once a month just to kind of revisit the core six.
• 42:03
  Speaker 4: So that's a quarter, I mean.
• 42:06
  Speaker 4: I'm sorry.
• 42:08
  Speaker 6: Yeah, and I mean they're all great and I think that's the thing that we want to do with the podcast is bring that brand awareness to people, consumers who are.
• 42:21
  Speaker 6: You know, we say it all the time you walk into a liquor store and or whatever, and there's hundreds and hundreds of choices and you see these bottles.
• 42:31
  Speaker 6: You don't know what they are and you know if you're going to spend $40 to $80 on something you kind of want to know if it's any good.
• 42:39
  Speaker 6: So you know that's.
• 42:40
  Speaker 6: I think the thing is, is people hear about certain brands and they go get in line and wait for it.
• 42:47
  Speaker 6: But you know, bringing awareness to your brand this is a bottle that if they sell it in your state, which is in 20 states, you can walk in and usually buy it and have the opportunity to have a really, really good bottle of bourbon or American whiskey and know a little more of what it is.
• 43:11
  Speaker 4: Yeah, I mean that's the purpose of these podcasts.
• 43:13
  Speaker 4: I love, love doing them and we always call it putting liquid to lips.
• 43:19
  Speaker 4: We love to get out and do tastings and and see the bartenders and people on the front lines and people like you guys who are whiskey enthusiasts.
• 43:29
  Speaker 4: That obviously spread the news and you know we hope that we're staying on track and getting good, good, good feedback from you guys.
• 43:39
  Speaker 4: So I think we're I think we're on the right track, but we're always looking to twist the screws and make it a better product as well.
• 43:46
  Speaker 4: So positive feedback, even negative feedback, I mean it's not going to hurt my feelings, you know.
• 43:54
  Speaker 3: Just there's.
• 43:55
  Speaker 3: You make whiskey or you were doing this, you understand that you just can't make a whiskey that every single person loves.
• 44:03
  Speaker 3: There's going to, there's going to be the lovers and the haters.
• 44:06
  Speaker 3: I mean, there's so many different palette types but you know, I always tell people it's not about what I like, it's or what you, it's what.
• 44:15
  Speaker 3: What it's about what you like and there's enough bourbon out there to not have to drink something you don't like.
• 44:21
  Speaker 3: You know what I mean, even though if someone tells you it's good or whatever, but at the same time, I really think on this.
• 44:27
  Speaker 3: In this case, you're onto something as far as what you know.
• 44:31
  Speaker 3: I mean, that's probably out of all the American whiskeys that I've tasted, or frontier whiskies, all the stuff that I've tasted, or even whatever.
• 44:41
  Speaker 3: I think that was.
• 44:41
  Speaker 3: Oh, we got some howling.
• 44:43
  Speaker 3: That's awesome.
• 44:44
  Speaker 3: That, to me, 100% is part of it.
• 44:50
  Speaker 3: You know what I mean.
• 44:51
  Speaker 3: That's the, the, the experience I wanted to ask you a question about.
• 44:56
  Speaker 3: You know you've you've evolved and so, as a podcast, we evolve.
• 45:01
  Speaker 3: You know what I mean, and so one of the things you know when you get to be friends with all the distillers, like you were through the restaurant, and you get to know all the people and you get to experience so many different people.
• 45:14
  Speaker 3: And some people are like you know, there's some places where I was like, well, I could get a job there.
• 45:19
  Speaker 3: Or you know some of the podcasts.
• 45:22
  Speaker 3: They actually make their own brand, but what I love about doing the podcast is meeting all the different people.
• 45:28
  Speaker 3: So once you and interacting with all the different people and drinking whiskey with all the different distillers and meeting people like yourself, I love that part.
• 45:39
  Speaker 3: And if you did your own brand, you're just going to you know all of a sudden not that it's competitive, I mean, I understand it's not competitive but then you have to focus on your brand and producing that Did you.
• 45:50
  Speaker 3: Did you miss that aspect once you went into the brand and now you have your brand and you're doing it in kind of, is it, did it shrink to like now who you know or whatever, or is it still as expansive?
• 46:07
  Speaker 4: You know, I mean that's a great question.
• 46:09
  Speaker 4: I feel it's a little different.
• 46:12
  Speaker 4: I feel that I mean there's there's a little competition between everybody out there, but it's a big, huge.
• 46:21
  Speaker 4: I call it a big, huge family, big bourbon community and everybody's in it for everybody else.
• 46:27
  Speaker 4: You know, bill Samuels always talks about the piece of the pie and everybody's got their piece.
• 46:32
  Speaker 4: They just, we all just want to grow the pie.
• 46:35
  Speaker 4: Right right.
• 46:37
  Speaker 4: To make your piece bigger and not necessarily take it from your neighbor, you know.
• 46:40
  Speaker 4: But yeah, I mean, since I stepped back from Bourbon's Bistro and kind of got on this, you know, doing a lot of traveling and whatever, it does seem a little bit different, and maybe I'm just on a different level.
• 46:58
  Speaker 4: I don't know that, that I don't think there anybody's treating me any different, it's all the same, but it does feel a little bit different.
• 47:09
  Speaker 3: Just, I'm not, I'm not sure how, but it's like you got to put your attentions into that.
• 47:16
  Speaker 3: You know what I'm saying.
• 47:18
  Speaker 3: We're right now if I'm putting my attention into the podcast, but part of the attention is putting it into all the different people.
• 47:26
  Speaker 3: You know what I mean.
• 47:27
  Speaker 3: Every podcast that you do and meeting people like yourself.
• 47:29
  Speaker 3: I mean I would love to come down with the group and right from your new you know you could talk about your new tasting room that's just recent and do a podcast right there to keep promoting what you're doing in Ohio.
• 47:48
  Speaker 3: You know, to Ohio, because I really feel like what CT said the big part of doing this is when somebody just comes out and they don't put the effort in.
• 47:59
  Speaker 3: Let's say, you don't come up to Ohio, you don't, you just put it on the shelf.
• 48:03
  Speaker 3: People don't know what it is.
• 48:05
  Speaker 3: Yet you know what I mean.
• 48:06
  Speaker 3: They look at it.
• 48:07
  Speaker 3: They say, if you don't know what it is and there's four and but you've seen one of something and you kind of got to know the know the person through the interview and you like their story, you're going to pick that up, opposed to something that you never saw.
• 48:20
  Speaker 3: Anything about that person, right?
• 48:25
  Speaker 4: I would think so and hopefully once, like I said, once they get a taste of it.
• 48:29
  Speaker 4: It's all about the whiskey, but I don't necessarily want it to be about me.
• 48:33
  Speaker 4: It's about the whiskey and I guess, coming back to what you were saying, it is kind of weird because you know all my friends in the whiskey business and say, hey man, when I was at Bourbons and I didn't see you, I was like, yeah, I'm on the road now yeah.
• 48:48
  Speaker 4: I used to be there, you know, a couple days a week at least.
• 48:52
  Speaker 4: You know, pick, you know see somebody on Friday or Wednesday night and it's like, yeah, man, I'm on the road.
• 48:58
  Speaker 4: Sorry, I'm sorry, I missed you.
• 48:59
  Speaker 4: I'm not seeing people there and then maybe seeing them at the New Orleans Bourbon Fester.
• 49:07
  Speaker 6: You know, it's just saying it is a little different, so you, said that back when you had the restaurant that you would have distillers come in and do tastings and stuff.
• 49:19
  Speaker 6: Have you done that for yourself yet?
• 49:22
  Speaker 4: Have I done a tasting at my restaurant?
• 49:24
  Speaker 4: No, not for Buzz Adrucian.
• 49:28
  Speaker 4: Well, I still do a lot of charity things and you know, I know about a lot of other whiskeys.
• 49:35
  Speaker 4: So you know, if I'll do a charity thing and it's donated from Bourbons Bistro, I'll go do other whiskeys and of course I'll add mine in there and it's a small part of the story.
• 49:51
  Speaker 4: But you know, I do talk about other whiskeys Because it could be an exclusive buzz or druce taste at Bourbons.
• 49:59
  Speaker 4: But you know, usually, if you know, and I don't do them as often as I used to, I used to do tastings quite a bit more often there.
• 50:09
  Speaker 4: But now that you know I've got, I donate to charities every year and this, that and the other, and I'll do an array of whiskeys and of course I'll add one, one, usually one of mine, maybe two I want to get.
• 50:25
  Speaker 3: Yeah that's great, speaking of other people in the industry.
• 50:31
  Speaker 3: Barry Brinneger is watching.
• 50:33
  Speaker 3: He says what's up, everybody knows.
• 50:36
  Speaker 3: Happy birthday.
• 50:38
  Speaker 5: Barry.
• 50:40
  Speaker 3: Jason, you have a little bit thinner beard compared to Barry's, so I'm pulling on my own stressing out.
• 50:54
  Speaker 6: We had one comment that this was in 2023.
• 50:58
  Speaker 6: One of your bottles was her favorite bottle of the year and Barry commented that he likes.
• 51:05
  Speaker 6: His favorite is the bourbon finished in the Char one.
• 51:10
  Speaker 3: That's what I'm going to be drinking right now.
• 51:11
  Speaker 3: That's the bottle you set my way, so Okay.
• 51:15
  Speaker 3: So let's just quick talk about the different the bourbon this is.
• 51:20
  Speaker 3: This is the.
• 51:21
  Speaker 3: Again, it's the source bourbon that you've taken.
• 51:26
  Speaker 3: And then you've taken a new barrel that you've drummed up from independent stave correct and with just a Char one, and then put it, put it in.
• 51:39
  Speaker 3: Now, you do this every year.
• 51:40
  Speaker 3: Obviously, this is one of your staples that you just keep doing and making different badges.
• 51:45
  Speaker 3: Now, from batch to batch, has there been a big difference?
• 51:49
  Speaker 3: Are you looking for consistency?
• 51:52
  Speaker 4: Oh, obviously we're looking for consistency, but we do pick out some single barrels that definitely stand out to us.
• 51:58
  Speaker 4: So I'm going to try to explain why I think ours is a little bit more consistent.
• 52:04
  Speaker 4: So I take the circle up at the top If you take MGP up here at this big line and then we blend that together and then we put it in a series of our barrels and then we blend that together and so at the bottom of this cone you're getting a more consistent product, because I know what flavors our barrels, this recipe of barrels, is going to put on the whiskey.
• 52:30
  Speaker 4: So we know what we're getting.
• 52:31
  Speaker 4: We get we don't start with bad whiskey for one.
• 52:33
  Speaker 4: We start with great whiskey from MGP.
• 52:35
  Speaker 4: We'll blend some of that together, depending on what we're doing, put that in a series of barrels and then blend that, and so, like I said, I think at the end of the day you get to the bottom of this cone that you're going to have a more consistent product.
• 52:55
  Speaker 3: I would say the fantastic part of this, that's this Char-1 that you're picking out, is the amount of vanilla I'm picking up.
• 53:07
  Speaker 3: It's a ton of vanilla and it's not where you pick it up normally.
• 53:12
  Speaker 3: Normally you'll pick up a lot of vanilla on the front palette coming in and the tip this is the back palette and into the finish that you're picking up a lot of the vanilla which is very, very unique.
• 53:27
  Speaker 3: Now, sometimes if you go vanilla it can go like like.
• 53:31
  Speaker 3: I always say that it goes kind of flat, but there's enough wood like it's a like there to make it not flat and that's a real nice thing.
• 53:46
  Speaker 3: That's you know that you got going there.
• 53:49
  Speaker 4: It's delicious, Our secondary barrels, secondary finishing barrels.
• 53:54
  Speaker 4: They range anywhere from sweet to smoky to spicy and everything in between.
• 54:01
  Speaker 4: At a certain time and a certain temperature.
• 54:05
  Speaker 4: Through our research, there's a lot of lignin in oak, and oak is a really great wood.
• 54:13
  Speaker 4: At a certain time and a certain temperature, lignin actually transforms into vanolin.
• 54:21
  Speaker 4: Vanolin is a big component, vanilla.
• 54:23
  Speaker 4: So we look at these charts as it goes along.
• 54:27
  Speaker 4: You see this lignin, lignin, lignin and boom, the vanolin goes through the roof.
• 54:30
  Speaker 4: So what do we stop the process?
• 54:32
  Speaker 4: So I know that this barrel will impart vanolin or vanilla flavor onto the whiskey that's in there.
• 54:42
  Speaker 3: So I do know a little bit of what I'm talking about by what my tasting notes were right.
• 54:49
  Speaker 4: There's a lot of science that goes into what we do and I love the art at the end of it is blending it but there's a lot of science behind what we do.
• 55:00
  Speaker 3: As which modern technology I've always contended.
• 55:05
  Speaker 3: If you just take somebody who's not an artist or somebody who doesn't appreciate flavors or tastes and you just they're scientists or whatever and they go by charts, modern distilling can happen, but you're gonna get a certain flat line on it.
• 55:30
  Speaker 3: But if you take modern distilling techniques and you combine them with somebody who understands what they're trying to do an artist, somebody who's tasted bourbon when it was made one way or understands how it used to be made, understands how it can be made now and then just use it to improve, to make what they're doing, it just makes the ability to achieve something that would have been really hard to achieve 40 years ago.
• 55:59
  Speaker 3: Now you have control to achieve it and then achieve it consistently.
• 56:04
  Speaker 3: It's kind of a cool thing.
• 56:07
  Speaker 4: Absolutely my business partner.
• 56:09
  Speaker 4: I mean, I've been in.
• 56:09
  Speaker 4: Like I said, I started a restaurant when I was 21 and we're in restaurants before that, so I've been in the food industry my whole life and looking for those flavors, and my business partner as well, judy.
• 56:22
  Speaker 4: She was in quality control with major food company and so, yeah, we both have those pallets that pay attention to that.
• 56:32
  Speaker 4: And you're right about talking about the technology of you know, from tasting whiskey back in the day.
• 56:38
  Speaker 4: Why was it?
• 56:39
  Speaker 4: Why did it taste different and it does today?
• 56:42
  Speaker 4: And how can we get back to that point?
• 56:45
  Speaker 3: So anybody go ahead City.
• 56:49
  Speaker 6: No, I was gonna say I know we don't have a ton of time left, but there is other than talking about that part of it, you started talking about the well gives it that vanilla flavor and that's the one thing I thought that was really cool when we came down.
• 57:03
  Speaker 6: There is the tastings and tour that you do in Louisville that take you down that road.
• 57:10
  Speaker 6: You've told us about barrel toasting and char one and all that, but you have a very unique who are in tasting compared to anything else I've seen and I've been to a gazillion distilleries.
• 57:25
  Speaker 6: Talk about that a little bit.
• 57:27
  Speaker 6: Slideshow is great.
• 57:30
  Speaker 4: Yeah, well, you know that's kind of what we.
• 57:32
  Speaker 4: You know we're out to educate for one and just to give.
• 57:37
  Speaker 4: I mean, there's a ton of distilleries out there.
• 57:39
  Speaker 4: We know that everybody's been and I've been on them as well.
• 57:42
  Speaker 4: We just wanted to obviously do a little something different, give the regular even everything from a bourbon nerd to a bourbon novice just a unique tasting and something they could learn from if they wanted to, and just be a little different from the regular mashbill and everything.
• 58:08
  Speaker 4: Like I said, I don't think that people have delved into the wood like we do.
• 58:12
  Speaker 4: We're all about, you know, we kind of call ourselves, we like to think we're try to be experts in maturation.
• 58:18
  Speaker 4: You know everybody uses grains and we know we try to use the best grains and we know that there's a big deal about yeast and all of that.
• 58:29
  Speaker 4: But once again, it comes back for that 70% at least if a flavor comes from the wood.
• 58:34
  Speaker 4: That's where we kind of spend our time, that's where we want to educate people about.
• 58:39
  Speaker 4: You know, people like yourselves and people out there they've all been to these distilleries and they love them and that's great.
• 58:48
  Speaker 4: But you know we're trying to give a little aspect of almost behind the curtain that a lot of people don't see or don't realize.
• 58:58
  Speaker 6: Yeah, and you have a very unique thing that you take people through on your tour, and I think I made the reference when Andy and I were there, that Jeff and I did this on the car on the way to Galena.
• 59:09
  Speaker 6: That's the nosing kits that you take people through on your tour.
• 59:19
  Speaker 4: Right, we do have some century kits and we don't really like to say tour, we like to say experience.
• 59:24
  Speaker 4: All right, my fault.
• 59:28
  Speaker 4: It's not Dean's Island over at Disney World.
• 59:30
  Speaker 4: Well, no, because people on a tour are expecting more.
• 59:34
  Speaker 4: You're like what is this?
• 59:36
  Speaker 4: You've got to still be showing some of that.
• 59:41
  Speaker 3: I think you're completely wrong on that.
• 59:43
  Speaker 3: You said an experience.
• 59:44
  Speaker 3: I'm expecting way more on an experience I'm like.
• 59:47
  Speaker 3: The experience is like there's something.
• 59:50
  Speaker 3: I get some of that tour.
• 59:52
  Speaker 3: I'm just looking at things, the experience, I'm getting something.
• 59:56
  Speaker 4: So Like CCT was saying it's more of an experience than it is a tour, because there's really not a lot to look at.
• 1:00:04
  Speaker 4: We've got a still, we've got a tasting room, we've got a classroom, we do some videos, we show people, we educate people.
• 1:00:13
  Speaker 4: But we do have some sensory things that we do as far as your nosing, your palate, we have some food items that we pair them with.
• 1:00:25
  Speaker 4: We have a chocolate class that we teach and we do comparison with.
• 1:00:30
  Speaker 4: So, yeah, it's a lot of sensory, it's a lot of learning what you're looking to smell or taste.
• 1:00:37
  Speaker 5: Well, it's more of an experience and it's totally awesome, especially for a lot of times.
• 1:00:45
  Speaker 5: You get these bourbon enthusiasts, whether it be the man or the woman.
• 1:00:51
  Speaker 5: They come in to these bourbon experiences and they bring their significant other and they don't know very much about it.
• 1:01:01
  Speaker 5: Well, here it is.
• 1:01:02
  Speaker 5: Now they get a chance for them to get educated and learn and then fully most you know get into the experience and this is the way to do it and bring them into it and bring them in as a partner.
• 1:01:19
  Speaker 5: And then, all of a sudden, now, instead of having one bourbon enthusiast, you've got two bourbon enthusiasts.
• 1:01:25
  Speaker 5: And what better way to do it than at buzzer derused?
• 1:01:30
  Speaker 5: Oh yeah, it's awesome.
• 1:01:31
  Speaker 6: I like that.
• 1:01:32
  Speaker 6: I'm just gonna tell you a rollo and the Char One is a fantastic pairing.
• 1:01:38
  Speaker 4: so yeah, that's part of the this is Jason.
• 1:01:43
  Speaker 3: This is from somebody who consistently keeps pouring bourbon over breakfast cereals.
• 1:01:48
  Speaker 3: It's insane.
• 1:01:49
  Speaker 3: And then he sits there and then he does it.
• 1:01:53
  Speaker 3: He does it with couples, and then they all talk about how awesome it is.
• 1:01:56
  Speaker 3: And while I'm just doing I just while I watch it I just put puke, emoji, puke, emoji, puke, emoji.
• 1:02:04
  Speaker 6: Thank you.
• 1:02:05
  Speaker 6: The chocolate with all of it is fantastic.
• 1:02:09
  Speaker 4: So he's got a good over the breakfast here.
• 1:02:11
  Speaker 4: I have to say this when I were younger, we didn't have it so good, so we used to have to eat our cereal with a fork so we could reuse the milk.
• 1:02:20
  Speaker 5: But our gran you know, we had booked it in $ılmışa.
• 1:02:23
  Speaker 5: We had tea, but then we opened our agriculture in before 2020, in Oxfordşapıyaşıda proof little things had gone bad.
• 1:02:33
  Speaker 3: If you don't have it on.
• 1:02:35
  Speaker 3: You needoped some extra gold and that's when we'd just moved.
• 1:02:39
  Speaker 3: You see the gold on the bottom funk section, fire wire and cup and everything.
• 1:02:46
  Speaker 6: They're finding strange kinds of diesel, the rise, I think, have that mint, have a little bit of that chocolate, I think, the tar, one rye I don't get as much chocolate, but the mint is there.
• 1:03:00
  Speaker 3: I'm the nose.
• 1:03:01
  Speaker 3: There's a little bit of dark chocolate, but very minty, almost grapey.
• 1:03:07
  Speaker 6: No, not, no, no, doesn't go.
• 1:03:12
  Speaker 6: That dill pickle grassy note that I can't deal with.
• 1:03:18
  Speaker 3: No, rich, barrell the wood.
• 1:03:26
  Speaker 5: You mentioned earlier at the first of the show that you did probably did close to a hundred barrel picks for the restaurant.
• 1:03:36
  Speaker 5: Alright, do you have, do you do, any single barrel program or buzzard's Roosh yet, or do you have any plans on doing a single barrel program?
• 1:03:53
  Speaker 4: Yes, we do.
• 1:03:53
  Speaker 4: We've done several, so we love doing them and, like I said, ohio came down and they were going to.
• 1:04:03
  Speaker 4: They had eight to pick from.
• 1:04:07
  Speaker 3: Okay, and they bought all eight.
• 1:04:09
  Speaker 3: We thought they were going to sell four and they're like we'll just take all eight yeah so that was, that was a great day.
• 1:04:16
  Speaker 3: Did you get to meet Jim that day?
• 1:04:18
  Speaker 3: Canepa?
• 1:04:20
  Speaker 4: No so long ago.
• 1:04:22
  Speaker 4: I would say if he's on the board or he's, he was.
• 1:04:27
  Speaker 3: He's moved to the other side we call it the other side, the newly passed law side but at the same time he was head of the you know, our whole, the whole liquor, you know department and he's a bourbon fan.
• 1:04:44
  Speaker 3: So I've picked with him.
• 1:04:46
  Speaker 3: But that sounds about right.
• 1:04:47
  Speaker 3: We, we did a pick and there was, I think, we chose 30 from 36 barrels and we ended up taking 31 of them.
• 1:04:55
  Speaker 3: I went with it.
• 1:04:57
  Speaker 3: So, yeah, that's about right.
• 1:04:58
  Speaker 3: The state of Ohio has so many different pallets, they're just looking for good whiskey.
• 1:05:05
  Speaker 3: If it's good whiskey, they understand it might not be this guy's pallet, but it's this guy's pallet.
• 1:05:09
  Speaker 3: There's some people who love seagrass.
• 1:05:12
  Speaker 3: I mean, you know, barrelcraft seagrass they absolutely love it.
• 1:05:15
  Speaker 3: I can't stand it, but at the same time people love it.
• 1:05:18
  Speaker 3: So you got to.
• 1:05:19
  Speaker 3: So when you're picking for a whole state, you got to cover everybody, right, and that's probably what you did, actually.
• 1:05:28
  Speaker 5: On, this other part of my question is all right.
• 1:05:32
  Speaker 5: So obviously you do, and so that was like opened up to the states.
• 1:05:37
  Speaker 5: Now do you do like individual, like group picks, like like the Scotchie Bourbon boys, or or individuals, or like store?
• 1:05:48
  Speaker 4: picks, absolutely, if we can, if we can clear it through a store legally.
• 1:05:53
  Speaker 3: Oh yeah, it's the state of Ohio.
• 1:05:54
  Speaker 3: We could clear it through.
• 1:05:55
  Speaker 3: We have a place to do it.
• 1:05:57
  Speaker 3: Hey, nash, if you're like trying to get a barrel pick, you're, you're pitching in, right, you're going to, you're going to help out pay.
• 1:06:05
  Speaker 3: Yeah, ok, that's fine, because I'm all for that If you're pitching in.
• 1:06:08
  Speaker 3: So far it's all been me.
• 1:06:11
  Speaker 6: I think that's buying the bear.
• 1:06:15
  Speaker 3: We just have to sell it for him.
• 1:06:17
  Speaker 3: Yeah, no, I think my next question was going to be so, jason?
• 1:06:26
  Speaker 3: So Jason, just I'll give you in a second I think I'm going to get a ability to give a promotion.
• 1:06:34
  Speaker 3: As far as getting people down to see you, we're going to keep pushing it in Ohio.
• 1:06:42
  Speaker 3: This has been fantastic, the whiskey that you're putting out.
• 1:06:46
  Speaker 3: I love what you're doing.
• 1:06:47
  Speaker 3: As far as how you blew my mind, you know, because you're doing something.
• 1:06:53
  Speaker 3: Everybody likes to do something a little different, but you know, sometimes you're not sure you're going.
• 1:06:57
  Speaker 3: Well, is that this is like fantastic, but you're taking it.
• 1:07:00
  Speaker 3: So it's a great idea.
• 1:07:03
  Speaker 3: You can tell you've been in it a long time and it's been well thought out.
• 1:07:08
  Speaker 3: So you know, love.
• 1:07:11
  Speaker 3: I just want to let you know I love what you're doing and I guess when I go to my, my local liquor store in the next couple of weeks, I'll be buying up a couple more of the other.
• 1:07:24
  Speaker 3: You know some of the stuff I don't have that I can get, especially I know the OHLQ pick.
• 1:07:29
  Speaker 3: There's a couple left out there and I'll probably pick those up too.
• 1:07:32
  Speaker 3: So great to have you on CT.
• 1:07:35
  Speaker 3: Do you have anything to add?
• 1:07:39
  Speaker 6: I have one question that I think that is kind of works for the end of this, and that is why buzzer Jerusalem?
• 1:07:49
  Speaker 3: There you go.
• 1:07:49
  Speaker 4: That's a great question.
• 1:07:50
  Speaker 4: You know, I said we had tried to start an distillery and fell a little short.
• 1:07:55
  Speaker 4: You know, I think we actually got to about the 10 yard line.
• 1:07:59
  Speaker 4: We had some investors lined up and really not like the factors.
• 1:08:05
  Speaker 3: Oh, you're going to die.
• 1:08:06
  Speaker 4: We actually had a farm picked up, a beautiful place out of Wadi Kentucky, and you know we we had said on that that's where we're going to have the distillery.
• 1:08:17
  Speaker 4: And when everything went south, we you know the road bordering that, the road bordering that farm is called both the Druze Road and I said you know it had to stick.
• 1:08:27
  Speaker 4: And it seemed like my partner hated it at first and then we found a great guy to do our label and it came out great.
• 1:08:40
  Speaker 4: And and I also wanted, I wanted something that sounded old.
• 1:08:45
  Speaker 4: I wanted it to sound like it had been around since the 1900s.
• 1:08:49
  Speaker 4: This is like new innovation in the old school, because I'm kind of tradition, traditional, that I just wanted something that sounded like it had been around forever and I didn't want to revive an old brand.
• 1:09:01
  Speaker 4: So buzzard Jews for me kind of fit that, fit that bill.
• 1:09:06
  Speaker 4: And there was, you know, there's, there's a story behind it.
• 1:09:09
  Speaker 4: We maybe one day we'll get to farm, but it was from that road called buzzard Jews room.
• 1:09:17
  Speaker 3: That's awesome.
• 1:09:17
  Speaker 3: Well, if things keep going the way they are in the whiskey industry, you'll get there.
• 1:09:22
  Speaker 3: I've seen I mean so all all roads lead where they they lead and a lot of people go through those.
• 1:09:30
  Speaker 3: I, one of the Middle West spirits up here.
• 1:09:33
  Speaker 3: This is the fifth distillery Ryan Lang has built.
• 1:09:37
  Speaker 3: He's done four before this and he's been craft, but this time he's building basically Jim Beam in Ohio and that road of those years was a road well traveled, that you learn so much.
• 1:09:51
  Speaker 3: But the demand for the juice and I don't like to call it juice, but the demand for the liquid is so intense that you know you, you develop the brand, opposed to before you develop the brand.
• 1:10:07
  Speaker 3: You've got the brand developed, it's eventually the, and now you've got the still.
• 1:10:12
  Speaker 3: Now, what is your production at that?
• 1:10:15
  Speaker 3: On that still at the?
• 1:10:17
  Speaker 4: Are still.
• 1:10:18
  Speaker 3: We do maybe Barrel every two days, so you're like starting out like on the limestone branch level, where at first they were a barrel and they went to one, and then, you know, and everybody thinks, well, Yellowstone, well Yellowstone doesn't get still stone branch.
• 1:10:34
  Speaker 3: But you know, overall, it's, it's a I think you're, you're going about it right.
• 1:10:40
  Speaker 3: Just, you know, that's one thing that whiskey does Do is stand the test of time.
• 1:10:45
  Speaker 3: Right, we're in this, this bourbon and whiskey boom, and this is the time where the brands have to be established, and they have.
• 1:10:54
  Speaker 3: This is the time where all the new distilleries have to come in and this is the time when all the old distilleries have to be updated.
• 1:11:00
  Speaker 3: Because of what's going on, because we all know eventually, because it's An ancient thing, that there'll be a downturn.
• 1:11:09
  Speaker 3: It just that's just no way around it.
• 1:11:11
  Speaker 3: I mean, that's just.
• 1:11:12
  Speaker 3: You, look at history.
• 1:11:13
  Speaker 3: It goes up and down, but at the time we're in this boom and I'm having a damn good time and I'm hoping it lasts the next 20 years and if it does, we're all in a good place.
• 1:11:24
  Speaker 3: Right, absolutely Top to bottom.
• 1:11:27
  Speaker 3: I mean, that's quality, flavor, profile.
• 1:11:29
  Speaker 3: You enable it.
• 1:11:32
  Speaker 4: Thank you Really appreciate that I finished that rise.
• 1:11:37
  Speaker 3: So just tells you that I like it.
• 1:11:38
  Speaker 3: So give us, give us your spiel, you know.
• 1:11:44
  Speaker 3: Tell everybody how to get down to where you're at on whiskey row and you know what you know.
• 1:11:50
  Speaker 3: Just you know, give us the polished up thing that you've been giving it, giving everybody for a little bit.
• 1:11:57
  Speaker 4: I don't know what's that polish?
• 1:11:59
  Speaker 4: You know we're.
• 1:12:01
  Speaker 4: We opened on whiskey row down at 624 West Main and Louisville, kentucky.
• 1:12:06
  Speaker 4: We've got a little still down there.
• 1:12:08
  Speaker 4: We're tasting room.
• 1:12:10
  Speaker 4: Come take a class, get, get, get educated about it, you know.
• 1:12:18
  Speaker 4: Or just come and have fun.
• 1:12:20
  Speaker 4: You know, hang out.
• 1:12:20
  Speaker 4: I'd were on some of the.
• 1:12:21
  Speaker 4: I guess we're on all the platforms and we actually do ship across the country.
• 1:12:26
  Speaker 4: So check out our website and other than that.
• 1:12:31
  Speaker 4: Just yeah, we're just going to go ahead and get some other than that.
• 1:12:34
  Speaker 4: Just you know what is it sitting sip a while.
• 1:12:39
  Speaker 6: I enjoyed the experience of this life in.
• 1:12:42
  Speaker 5: So I mean that that broke down the barrel, the scientific side of things.
• 1:12:46
  Speaker 5: You guys do a great job, thank you.
• 1:12:50
  Speaker 3: I can't wait to get there.
• 1:12:51
  Speaker 3: You go CT.
• 1:12:54
  Speaker 6: Hey, I mean I think that when you go downtown Louisville, like I have so many times on a Friday, it's insane.
• 1:13:01
  Speaker 6: It's nice having a place like Jason's here to go and they have a great bar.
• 1:13:08
  Speaker 6: You've seen the pictures I posted.
• 1:13:10
  Speaker 6: There's some great pictures of it, but definitely worth the stop and sit down at the bar, Try a few things, Get a flight If you have time, take a tour.
• 1:13:21
  Speaker 6: But great facility and I can't say enough about it.
• 1:13:25
  Speaker 6: I'm excited to get back down there.
• 1:13:29
  Speaker 3: How about you Nash?
• 1:13:31
  Speaker 5: I just like to say cheers to what Jason has said so far and I can't wait to get up there and check it out in the next couple of months and also earlier about what Kaini said about we're going to keep pushing this out through Ohio.
• 1:13:49
  Speaker 5: No, we're going to keep pushing this out across the whole United States and overseas as much possible, because we have listeners.
• 1:13:59
  Speaker 5: We have listeners everywhere now and we're going to do as much as we can to promote you because we like what you're doing.
• 1:14:06
  Speaker 5: And thanks again for coming on tonight and cheers my friend, cheers to that.
• 1:14:13
  Speaker 3: All right, so we're going to go ahead.
• 1:14:18
  Speaker 6: I'm tasting up our way with you guys also.
• 1:14:22
  Speaker 4: Yeah, for sure, sure, we'll get up there this year.
• 1:14:26
  Speaker 3: Okay, so let us finish up the podcast real quick and then, once we're finished up, can you hang on for another like 510 minutes?
• 1:14:33
  Speaker 3: Got time, okay?
• 1:14:35
  Speaker 3: All right, everybody, we're the Scotchy Bourbon Boys wwwScotchyBourbonBoyscom for all Scotchy Bourbon Boys things.
• 1:14:43
  Speaker 3: Make sure that you follow us on Instagram, youtube, facebook and X, also all the major podcast formats but just remember like, listen, comment and subscribe and make sure you leave us good feedback Feedback wherever you listen to us.
• 1:15:02
  Speaker 3: Remember good bourbon and whiskey equals good times and good friends.
• 1:15:08
  Speaker 3: Make sure you drink responsibly, don't drink and drive, but mainly go out and live your life dangerously.
• 1:15:17
  Speaker 3: Little Steve-O is going to take us out.
• 1:15:22
  Speaker 5: So everybody for watching YouTube and Facebook.
• 1:15:25
  Speaker 5: Thank you.