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Can Limited Edition Festival Only Releases Fill in For Allocated Releases From The Festival · The Scotchy Bourbon Boys

• 2:46
  SPEAKER_00: All right.
• 2:47
  SPEAKER_00: Super night.
• 2:52
  SPEAKER_00: Never again.
• 2:55
  SPEAKER_00: Yeah, we're we're close to that, right?
• 2:59
  SPEAKER_00: Absolutely.
• 3:00
  SPEAKER_00: We are getting real close to that.
• 3:03
  SPEAKER_00: All right.
• 3:05
  SPEAKER_00: The week is almost half over.
• 3:07
  SPEAKER_00: Welcome everybody to this another podcast of the Scotchy Bourbon Boys.
• 3:12
  SPEAKER_00: I think this is like the 613th.
• 3:16
  SPEAKER_00: This is September 1st.
• 3:18
  SPEAKER_00: This will be the second last of season seven.
• 3:21
  SPEAKER_00: I believe we're on 104.
• 3:24
  SPEAKER_00: We're at 104 for the year.
• 3:26
  SPEAKER_00: We'll be at 105 off of Thursday.
• 3:29
  SPEAKER_00: We've got Randy Ford, the whiskey doctor, coming in for Doctors Without Borders.
• 3:36
  SPEAKER_00: Yep.
• 3:36
  SPEAKER_00: And that'll be Thursday.
• 3:38
  SPEAKER_00: That'll be our season finale.
• 3:39
  SPEAKER_00: And then we are headed off to Kentucky Bourbon Festival.
• 3:43
  SPEAKER_00: Yep, yep, yep, yep, yep.
• 3:46
  SPEAKER_00: Whoop-whoop poop.
• 3:47
  SPEAKER_00: I should have a sound effect.
• 3:49
  SPEAKER_00: Super bowl of bourbon and whiskey for uh I should I should have sound effects.
• 3:54
  SPEAKER_00: I mean, I can.
• 3:54
  SPEAKER_00: It'd be like ding ding ding ding ding ding.
• 3:58
  SPEAKER_00: I I gotta look into that.
• 4:00
  SPEAKER_00: Why can't I have those, right?
• 4:02
  SPEAKER_00: I it's just like I mean, just like for the sponsors.
• 4:05
  SPEAKER_00: I I every time I was doing and I was talking about them and I was doing the the audio with you know where I had it down.
• 4:14
  SPEAKER_00: I could tell you about it.
• 4:15
  SPEAKER_00: I could tell you about every single one of our sponsors because we've lived our sponsors, but I think it's a little bit more professional just to play that play their ads, right?
• 4:26
  SPEAKER_00: And one's uh the two are and so very excited about that.
• 4:31
  SPEAKER_00: This should be a lot of fun going down to Kentucky Bourbon Festival.
• 4:35
  SPEAKER_00: We're gonna we get there.
• 4:36
  SPEAKER_00: Should it be, should be a lot of fun.
• 4:39
  SPEAKER_00: It's going to be it's always it's always a good time.
• 4:43
  SPEAKER_00: And this is this this this Kentucky Burp Bourbon Festival is kind of special.
• 4:49
  SPEAKER_00: The whole group, you got CT.
• 4:53
  SPEAKER_00: He will be coming down on Saturday, staying till the till when he has to go bartend.
• 4:59
  SPEAKER_00: You know, he I think he has to bartend the Saturday night of the the festival, but I try and convince him to come back for Sunday.
• 5:06
  SPEAKER_00: We're staying, we have the house rented through Sunday.
• 5:10
  SPEAKER_00: We're gonna stay Sunday night and leave on Monday morning after the festival, but we've got you, we've got CT, we've got whiskey, we've got Roxy and me and Randy, the whiskey doctor, all six of us who are contributing, will all be on the bus tour and throughout the throughout our our endeavors.
• 5:35
  SPEAKER_00: So it's gonna be we will be running around in full force in Kentucky, and you were gonna come.
• 5:51
  SPEAKER_00: Yeah, I it's it's a record.
• 5:52
  SPEAKER_00: Not only am I gonna beat you there, but I'm gonna, yeah, but it's funny because initially you were thinking that you were gonna come down on Sunday because of whatever, but then we're not gonna talk about why it changed, but something happened.
• 6:12
  SPEAKER_00: I'll be there um coming Saturday because that's that's where yes, so I was saying at least at least be driving earlier on and get there for it on Sunday.
• 6:23
  SPEAKER_00: So, but all of a sudden, not only are you there earlier on Sunday, but now you're there on Saturday, and I think you're gonna get there around the time we're gonna be at Boundary Oak.
• 6:35
  SPEAKER_00: So we'll when we hook up, that's gonna be CT's gonna be there, we'll be there.
• 6:40
  SPEAKER_00: You know, we'll we'll kind of we'll be in a four-force, you know.
• 6:45
  SPEAKER_00: Roxy, me, you, and CT for Saturday and Sunday.
• 6:51
  SPEAKER_00: Carl, I believe, comes down Tuesday.
• 6:53
  SPEAKER_00: He'll be down Tuesday.
• 6:55
  SPEAKER_00: They're driving down, but then Wednesday, once the bus tour hits, this should be some phenomenal, phenomenal experiences.
• 7:03
  SPEAKER_00: We got we got it set up.
• 7:05
  SPEAKER_00: I I only have a couple more spots I could add, and I'm gonna try.
• 7:10
  SPEAKER_00: I seriously am gonna try, but we'll see what happens.
• 7:15
  SPEAKER_00: So, you know, we got Christy and Mark Carter.
• 7:18
  SPEAKER_00: We might for that Monday or or Sunday in the, you know, we we got Sunday day now open, and we got Monday day open, you know.
• 7:29
  SPEAKER_00: So Sunday night and Monday night are pretty or Monday afternoon are is filled, but we still got some time to insert a couple more things to do.
• 7:39
  SPEAKER_00: But after that, it's just full up pretty.
• 7:43
  SPEAKER_00: That's for sure.
• 7:44
  SPEAKER_00: I mean, I I gotta figure one of the things that Roxy's doing is she is making we're making bourbon balls, and we've got two forms of bourbon balls that are being made, and they are extremely different different from each other.
• 8:01
  SPEAKER_00: And the the form that we have is we have Larican Maple finished bourbon that we used, and we soaked those pecans from tw from November 2024.
• 8:19
  SPEAKER_00: So though this is the longest soaked pecan that we've had to date, and it was soaked in a maple finish that they did, so it's been soaking for about 12 plus nine, 21 months.
• 8:35
  SPEAKER_00: It was soaking for 21 months in pecans in bourbon in a jar.
• 8:41
  SPEAKER_00: Now, for nine months, because this was 11 to 9, so 10 months.
• 8:48
  SPEAKER_00: No, not quite.
• 8:49
  SPEAKER_00: It was 1122, so it's about nine, nine and a half months, and that that particular one is old Louisville.
• 9:02
  SPEAKER_00: So we gotta somehow, well, we're gonna see Greg at the festival.
• 9:07
  SPEAKER_00: Larkin has been doing a really good job promoting their stuff.
• 9:12
  SPEAKER_00: I have one like this, this just one day showed up.
• 9:17
  SPEAKER_00: It's Larkin rye.
• 9:19
  SPEAKER_00: That's you know, their nine-year Larrikan single barrel rye.
• 9:25
  SPEAKER_00: So I've I'm gonna bring a little bit of that for you, Super Nash.
• 9:29
  SPEAKER_00: That's what that's for.
• 9:30
  SPEAKER_00: And then the same thing, they had their Australian series that just went through.
• 9:35
  SPEAKER_00: And so there's three little two-ounce samples that just showed up.
• 9:40
  SPEAKER_00: And then I was able to pick up a special Larkin in Chicago.
• 9:45
  SPEAKER_00: So the whole thing, Larkin, you know, with Greg Keeley, we definitely got it.
• 9:49
  SPEAKER_00: Maybe we can fit him in at one point.
• 9:52
  SPEAKER_00: So, all right, let's just go www.scotchybourbonboys.com for all things scotchy bourbon boys.
• 9:59
  SPEAKER_00: We've got Glen.
• 10:01
  SPEAKER_00: Oh, that almost went down.
• 10:03
  SPEAKER_00: We've got Glenn Cairns, we've got t-shirts, just like that.
• 10:07
  SPEAKER_00: Unbroken, of course.
• 10:08
  SPEAKER_00: We're probably gonna update our t-shirt to something like this.
• 10:12
  SPEAKER_00: There'll be a Scotchy bourbon with the one, and then something on the back.
• 10:16
  SPEAKER_00: We're gonna work something, we'll work something out like that.
• 10:18
  SPEAKER_00: Those will be the new t-shirts.
• 10:20
  SPEAKER_00: We're working with CT on that.
• 10:22
  SPEAKER_00: And then also remember, well, bourbon balls will go up, and it's gonna be the holiday soon.
• 10:28
  SPEAKER_00: So everybody knows we will have bourbon balls.
• 10:30
  SPEAKER_00: And then also we are on Facebook, YouTube, Instagram, and X, along with Apple, iHeart, and Spotify.
• 10:37
  SPEAKER_00: And whether you listen to us or you watch us, make sure that you leave good feedback, leave super chats, become members, do all that fun stuff.
• 10:47
  SPEAKER_00: But if you're listening on Apple, please, please leave us a five-star review with a review about what you like about us because as we get bigger and this is this is going further and further, uh just keep looking forward to how awesome this has been.
• 11:05
  SPEAKER_00: Oh, yeah, absolutely.
• 11:07
  SPEAKER_00: This has been a ride.
• 11:10
  SPEAKER_01: It sure is.
• 11:11
  SPEAKER_01: When we started this six years ago, it was just never in my mind.
• 11:20
  SPEAKER_01: I remember sitting down in in your room there, and you were like, Well, we're gonna do a podcast.
• 11:28
  SPEAKER_01: I was like, Podcast?
• 11:30
  SPEAKER_01: Well, I I don't know how to podcast.
• 11:33
  SPEAKER_01: Just sit there and talk and drink and cut up.
• 11:35
  SPEAKER_01: That's all you gotta do.
• 11:38
  SPEAKER_01: But then, but then it it just grew to so much more with me and you both going to executive bourbon steward school and learning so much about it, and then time and time again, going to the distilleries, meeting with the distillers, and just learning so much about the history and the making of bourbon whiskey and and and rye.
• 11:59
  SPEAKER_01: And it's just been unbelievable.
• 12:02
  SPEAKER_00: Well, and agree.
• 12:04
  SPEAKER_00: And meeting everybody, you know what I mean?
• 12:06
  SPEAKER_00: Yeah, everybody that we've met.
• 12:08
  SPEAKER_00: I mean, honestly, when you think about it, we met Macaulay at Wilderness Trail when we were doing our executive bourbon stewart.
• 12:18
  SPEAKER_01: We did the bourbon steward, the first bourbon steward class was uh given to us by McCauley.
• 13:11
  SPEAKER_01: Yep.
• 13:12
  SPEAKER_00: Yep, and then and then we did it at Moonshine University, became executive.
• 13:17
  SPEAKER_00: I remember going to the River House restaurant afterwards and celebrating that that coolness.
• 13:24
  SPEAKER_00: That was good.
• 13:25
  SPEAKER_00: That was a lot of fun.
• 13:28
  SPEAKER_00: Yeah.
• 13:28
  SPEAKER_00: Oh, I that's the only one showing off our medallion.
• 13:32
  SPEAKER_00: Yes.
• 13:34
  SPEAKER_00: Yes, for sure.
• 13:35
  SPEAKER_00: It was definitely it's sad that that that that program has gone by the wayside, but I don't think I think you still can show your medallion, hopefully.
• 13:46
  SPEAKER_00: How did you know that the program went by?
• 13:48
  SPEAKER_01: I thought somebody just the other day.
• 13:50
  SPEAKER_00: Yeah, they the the last classes are they they were closing and they had the last classes.
• 13:56
  SPEAKER_00: Oh, okay.
• 13:58
  SPEAKER_00: So I don't know if someone's took taken it over, but I know that they had given me emails and stuff to that ex uh effect.
• 14:10
  SPEAKER_01: They probably sent me some emails, but I probably didn't have them cut on.
• 14:14
  SPEAKER_01: That's true.
• 14:15
  SPEAKER_01: Didn't look at them.
• 14:16
  SPEAKER_01: Yeah, like I say.
• 14:18
  SPEAKER_01: I as probably everybody have seen these last few months, I hadn't spent very much time on Facebook at all.
• 14:25
  SPEAKER_01: Just uh every now and then dropping in to put a little post of a poor or cigar or something that I was able to do, but for the most part, yeah.
• 14:34
  SPEAKER_01: I've just been blessed and covered up with work and uh taking care of business every day.
• 14:41
  SPEAKER_00: All right, so what we're gonna do here is we'll start off with Micters.
• 14:50
  SPEAKER_00: Yeah, let's start off with Micters and then we'll get into the argument.
• 14:54
  SPEAKER_00: What is better?
• 14:55
  SPEAKER_00: I mean Micters is gonna be there this year.
• 14:58
  SPEAKER_00: I mean, they're at that they're at the festival.
• 15:04
  SPEAKER_00: I've got this bottle of sour mash that I picked up.
• 15:08
  SPEAKER_00: It's a it's this just the small batch, but it's you know I I the Micter's has a really nice lineup on the shelf.
• 15:18
  SPEAKER_00: And what they put out and how they put it out and everything they do, they are uniquely different than a lot of different places, right?
• 15:30
  SPEAKER_00: Just to turn turn that turn that label around on that bottle.
• 15:35
  SPEAKER_01: Is that that's the limited release, ain't it?
• 15:37
  SPEAKER_01: Nope, that's a smallback salary mesh.
• 15:39
  SPEAKER_01: Okay, yeah, yeah, I got you.
• 15:42
  SPEAKER_01: Yeah, I'm currently out of that one right now.
• 15:45
  SPEAKER_00: You're out of anything that's usually something because you that's one thing that that you do, super Nash, is you like you like the distilleries staple staples.
• 16:04
  SPEAKER_00: You you enjoy the current EH D you and you like their their their special releases, but you also will yeah, the American whiskey.
• 16:14
  SPEAKER_01: Great American whiskey.
• 16:16
  SPEAKER_01: That that to me right there is a great everyday pour and an affordable bottle.
• 16:22
  SPEAKER_01: Yeah, you know, so one of just like that small batch there.
• 16:26
  SPEAKER_00: Right.
• 16:27
  SPEAKER_00: So in my opinion, one thing that Micter's does really well is when it comes to their batches, the blends of their batches are always consistent, not only consistent, but very, very drinkable.
• 16:45
  SPEAKER_00: They always have they got a really nice flavor.
• 16:50
  SPEAKER_00: They they put a lot of time and effort in it.
• 16:52
  SPEAKER_01: Now, when you're talking Absolutely, and we're talking about Dan McKitty and Andrea Wilson.
• 16:58
  SPEAKER_01: Andrew, the master of maturation, and and Dan, like I say, that is their their pro they take pride in in the making of all the different versions of mixters, is and they won't release any of it unless they actually feel that it's up to the quality tasting and what they want to put out and and represent as mixters.
• 17:23
  SPEAKER_00: Was it the one year that they didn't put out the 10-year?
• 17:27
  SPEAKER_01: Yeah, and that was just I believe uh 24.
• 17:31
  SPEAKER_01: 24?
• 17:32
  SPEAKER_01: Yeah.
• 17:33
  SPEAKER_00: Yeah, they skipped 24.
• 17:34
  SPEAKER_01: They didn't release it because all the batches of the 10-year didn't match up to what they wanted to release.
• 17:43
  SPEAKER_01: Yeah, match their what their profile was that they thought the 10 year should represent.
• 17:49
  SPEAKER_01: And so they just held it back for another year.
• 17:52
  SPEAKER_00: And one of the things that a lot of people, we can get into this a little bit, but transparency is a thing that a lot of distilleries hang their hats on, is the transparency.
• 18:11
  SPEAKER_00: But Mickters hangs its hat on quality, good tasting whiskey.
• 18:19
  SPEAKER_01: Quality, good tasting whiskey.
• 18:21
  SPEAKER_00: They do they do the sour mash whiskey, they do the American whiskey, they they do, you know, they do their bourbon and their rye as their staple shelf bourbon and whiskeys, but you're not gonna find out what their mash bill is.
• 18:41
  SPEAKER_00: You're not gonna find out you know, it's it and and that's not that's okay.
• 18:46
  SPEAKER_01: I mean Yeah, when I came to realize that and and find out is after tasting all the different uh variations that they put out, is that it didn't matter what the mash bill was, because everything that I tasted coming out of those bottles was exquisite, was tasty, and just you know, great mouthfeel, and just you know, everything that I wanted to be able to taste was there.
• 19:16
  SPEAKER_01: And so no thoughts at all as to what the mash bill to make that was.
• 19:24
  SPEAKER_00: Right, right.
• 19:24
  SPEAKER_00: And and that's the thing.
• 19:26
  SPEAKER_00: The whiskey nerds or whiskey uh connoisseurs like us, we like that's part of what what we do.
• 19:35
  SPEAKER_00: We find out proof, we find out mash bills.
• 19:38
  SPEAKER_00: Now, they have to tell you a certain amount of what's happening in this bottle based off of the rules of alcohol on the label.
• 19:46
  SPEAKER_00: You're gonna have to do that, but everything else, they don't they don't have to, and it's not something, it's a unique brand that completely survives, honestly.
• 20:00
  SPEAKER_00: On the merit of what it tastes like, yes, on its on its merit, yes, it's 100%.
• 20:07
  SPEAKER_00: So they want you to drink it, they want you to try it, and if you like it, they want you to keep keep doing it because that's what they're gonna do.
• 20:15
  SPEAKER_00: And one of the things that Mickters does well, we just we talked about it is Andrea and and Dan and Joe.
• 20:26
  SPEAKER_00: It's like that one day that we saw when we met Joe say it again, Maglioko.
• 20:34
  SPEAKER_00: Maglioco.
• 20:36
  SPEAKER_00: When we met him and then Andrea, they were in their scientist smocks.
• 20:42
  SPEAKER_00: They were doing chemical and you know, they are analyzing the whiskey, but they're serious.
• 20:49
  SPEAKER_00: When you when you get like when we've been around them, that's the one thing they are is very, very serious about their whiskey and their bourbons.
• 20:58
  SPEAKER_00: And they're not gonna tell everybody how or what they're doing to get there, but they will assure you that they are gonna be playing by every rule that needs to be played by, and it's gonna be delicious, right?
• 21:11
  SPEAKER_00: That's right.
• 21:14
  SPEAKER_00: So, Taco, let's talk about quickly.
• 21:16
  SPEAKER_00: I mean, that one of the nice things you'll probably see us reporting a little bit from the Kentucky Bourbon Festival.
• 21:24
  SPEAKER_00: I I we will probably set up a podcast during the festival with Dan.
• 21:29
  SPEAKER_00: He wanted to do that.
• 21:30
  SPEAKER_00: We're seeing Dan a little bit throughout the week.
• 21:33
  SPEAKER_00: That should be a lot of fun.
• 21:35
  SPEAKER_00: And then we're with that, that you know, the festival is nice.
• 21:42
  SPEAKER_00: Now, I can't see Mikters.
• 21:45
  SPEAKER_00: I think they're gonna be releasing 10-year Bomburgers, Shanks, you know, the all their different, you know, things.
• 21:54
  SPEAKER_00: What but but see, that's one of the things that I would say on a limited edition, what would be really cool, right?
• 22:01
  SPEAKER_00: Is if they had a special Kentucky Bourbon Festival release in a King Tut.
• 22:09
  SPEAKER_00: They re-released the King Tut Decanter, but only at the festival.
• 22:13
  SPEAKER_00: And we're gonna talk but we're gonna talk about that when we get into this in a little bit.
• 22:19
  SPEAKER_00: When we can let's finish up and get something else in our glasses with Mikter's.
• 22:24
  SPEAKER_00: Now, what now what's your favorite thing about that?
• 22:27
  SPEAKER_00: And you know, it's great because talk about Mikter's how you've what you've done with me to help me love Mikter's.
• 22:37
  SPEAKER_00: I mean, one, we'll just the ry talk about the rye and what you've done there because I I I enjoy Mikter's rye, but it's because of you.
• 22:46
  SPEAKER_00: Way, way back in the very beginning.
• 22:49
  SPEAKER_01: Yeah, when it came out that you were burning.
• 22:52
  SPEAKER_01: And you didn't have a preference for rice, okay, because of some of the flavors and stuff like that.
• 23:00
  SPEAKER_01: So early on, I think the time was uh collecting and being able to acquire several of these Minter's uh barrel strength toasted barrel finish, Rise.
• 23:17
  SPEAKER_01: And I sent you up a bottle of that, and that completely changed your mind towards Rise.
• 23:24
  SPEAKER_01: Not all Rise, but particularly this Rise.
• 23:29
  SPEAKER_01: And and I think you have quite well enjoyed it.
• 23:33
  SPEAKER_01: And then which started evolving your taste for Rise.
• 23:38
  SPEAKER_00: Yes, and then yeah, you you sent that up.
• 23:42
  SPEAKER_00: It was the the podcast.
• 23:44
  SPEAKER_00: If you remember, it was the first time a rye beat a bourbon.
• 23:49
  SPEAKER_00: Yep.
• 23:50
  SPEAKER_00: For me.
• 23:51
  SPEAKER_00: Yeah.
• 23:51
  SPEAKER_00: That was the first time.
• 23:52
  SPEAKER_00: So I you did change my mind.
• 23:55
  SPEAKER_00: Now, then you then you became bourbon claws.
• 24:01
  SPEAKER_00: And when you became bourbon claws, if you remember, you gave me a limited edition, I want to say sour mash, toasted sour mash from the UK.
• 24:14
  SPEAKER_00: That I I was sour mash whiskey, yeah.
• 24:17
  SPEAKER_02: Is it other that that was the other?
• 24:20
  SPEAKER_01: They did three limited editions of the toasted toasted barrel.
• 24:25
  SPEAKER_01: They did the limited edition toasted barrel sour mash whiskey.
• 24:29
  SPEAKER_01: Then they did the limited edition barrel strength toasted rye.
• 24:34
  SPEAKER_01: And then they also did the limited edition toasted barrel bourbon.
• 24:41
  SPEAKER_01: There you go.
• 24:42
  SPEAKER_00: For some reason, I'm able to get the rye left and right.
• 24:46
  SPEAKER_00: I've got the limited edition toasted barrel, barrel strength rye, and I got the barrel, the limited edition barrel strength rye.
• 24:54
  SPEAKER_00: I got all the ryes, but I the bourbons, that's another thing.
• 25:00
  SPEAKER_00: Anyways, all right.
• 25:01
  SPEAKER_00: So then also talk about when you've also sent you the what?
• 25:13
  SPEAKER_01: 10-year bourbon, the 10-year bourbon, single barrel bourbon, and the 10-year single barrel rye.
• 25:27
  SPEAKER_01: Well, you probably I guarantee you you finished off the 10-year bourbon that I sent you back years ago.
• 25:33
  SPEAKER_00: Well, you you gave me so many sample bottles of of Mickter's, I didn't know what the hell.
• 25:39
  SPEAKER_00: You know what I mean?
• 25:40
  SPEAKER_00: I have no idea.
• 25:41
  SPEAKER_00: And John says Micter's rides are wonderful, but we do like the tenure.
• 25:46
  SPEAKER_00: And right now, one of the strong points of what Micters is releasing is the 10-year.
• 25:52
  SPEAKER_00: Now, last year I wasn't able to get it.
• 25:54
  SPEAKER_00: I was thinking I was gonna get it through, you know, I was gonna be able to get it through Dan McKee.
• 26:04
  SPEAKER_00: You know, he said that, you know, initially that he'd work it out through the you know if I came into the distillery or whatever, but I that's okay.
• 26:11
  SPEAKER_00: I still have the 23.
• 26:13
  SPEAKER_00: I'm pouring that in my glass right now.
• 26:15
  SPEAKER_01: I uh actually the bottle I've just finished off before this was the uh 25 that we got.
• 26:27
  SPEAKER_01: But like well, I did get the 25.
• 26:31
  SPEAKER_01: I didn't get it at the festival or up there in Kentucky.
• 26:36
  SPEAKER_01: But then so I just had actually just opened this one today because when I went to pulling out these mixtures bottles, I realized I didn't have an open tenure.
• 26:46
  SPEAKER_01: So I pulled this one, and this one I pulled from the back corner of my my bourbon vault, and it's actually a 2020.
• 26:55
  SPEAKER_00: Yeah, you should you should stay away from those corners, buddy.
• 27:01
  SPEAKER_01: Oh, you know what's over in the corner.
• 27:02
  SPEAKER_00: Oh, I know where the bourbon vault is.
• 27:04
  SPEAKER_00: One time you were in the bourbon vault with your you were bending.
• 27:08
  SPEAKER_00: Yeah, that was that was a fun podcast.
• 27:10
  SPEAKER_00: When you were podcasting, remember what you used to podcast in the bedroom?
• 27:14
  SPEAKER_00: Yeah, yeah.
• 27:16
  SPEAKER_01: Okay, so that wasn't the bedroom, that was the bourbon vault room.
• 27:21
  SPEAKER_00: The bourbon vault room, which was a spare bedroom because it was because when Bob, when Bob comes and stays, you couldn't podcast.
• 27:29
  SPEAKER_00: Bob would come and stay with you guys, and you couldn't you couldn't even podcast.
• 27:34
  SPEAKER_01: Yeah.
• 27:35
  SPEAKER_01: And then until I got all this set up and decided to start transporting my computer out here to the bourbon table.
• 27:43
  SPEAKER_00: Wonderful.
• 27:45
  SPEAKER_00: But then talk about the other experience that we had, or you can have at Mickter's.
• 27:51
  SPEAKER_00: It's that special bottle that you can do.
• 27:54
  SPEAKER_00: And then it's this one right here.
• 27:57
  SPEAKER_00: Now, you have one also that you told me about early on when I met you, and you were going through with Sherry, and you stopped by and you were able to do bottle your own.
• 28:14
  SPEAKER_01: And we actually we did, and what it what he's talking about is we went to a Mickter's distillery, Fort Nelson Distillery, downtown Louisville, and we had went, me and Sherry had gone in there, and back, I want to say somewhere around 2019, maybe we stopped in there and we did the uh bottle your own.
• 28:42
  SPEAKER_01: Bottle your own bourbon, but is actually a barrel strength ours was a limited edition barrel strength Y that uh we bottled.
• 28:54
  SPEAKER_01: I think it was 2020 2020.
• 29:00
  SPEAKER_01: 2020?
• 29:01
  SPEAKER_01: Okay, because probably 2020.
• 29:04
  SPEAKER_01: That was you came down and you guys went there and you told me what you guys did, and you did the you bottled your own and you did it a special bottle for our anniversary pour and our and when we got married is actually when we got married, you were gonna we actually opened it up and had a little pour, and every year on our anniversary, we uh and we also got the little miniature mixters, Glenn Cairns, two of those with it, and every year on our anniversary, we'll open that bottle, which it's actually I keep that bottle in my safe, and we'll open it up and we'll have a little pour of that in celebration of our marriage.
• 29:49
  SPEAKER_01: So that's a real really cool experience that I'll always remember.
• 29:54
  SPEAKER_01: But then after telling you about it, we actually get invited down by Dan to do a podcast.
• 30:02
  SPEAKER_00: Well, I thought it was a chair, a chair uh magic show.
• 30:10
  SPEAKER_01: Okay.
• 30:11
  SPEAKER_01: So you want to talk about where we did the podcast in the executive offices conference room at uh Micter's distillery in where uh what do you mean it's in uh Shively.
• 30:29
  SPEAKER_01: Shively, yeah, yeah.
• 30:31
  SPEAKER_01: I couldn't couldn't think of it for a second there.
• 30:34
  SPEAKER_01: Yeah, it and we did it in the conference room in Shively with Dan, and he had just poured us a pour of uh Dan likes the Mector's rye.
• 30:49
  SPEAKER_01: And which I don't have a bot open bottle of it.
• 30:53
  SPEAKER_01: But anyway, we had just got through doing a pour, all stood up around the table and did a cheers and and toasted our glasses together, and then I went to sit back down and my chair just flew right out from under me and I went straight to the floor with uh with my glen carrying glass still in the air and didn't even spill a drop.
• 31:18
  SPEAKER_01: And Dan thought that was he thought that was uh hilarious and amazing at the same time.
• 31:24
  SPEAKER_01: So gave gave Dan a good memory that uh he'll never forget.
• 31:29
  SPEAKER_01: And he he always likes to bring it up a little bit every time we see him, too.
• 31:35
  SPEAKER_01: All right, yeah, that was a good day.
• 31:36
  SPEAKER_00: So uh Micters, Micters offers so much when you're down there.
• 31:40
  SPEAKER_00: I mean, you gotta stop in at Fort the Fort Nelson distillery.
• 31:43
  SPEAKER_00: They have their if you can go on a tour, go up to and see if you can go get a seat uh at the upstairs bar.
• 31:52
  SPEAKER_00: That's a pretty cool thing.
• 31:54
  SPEAKER_01: See one of the original pots pots stills, the cypress fermenters that they have there.
• 32:01
  SPEAKER_01: And then, like say, you can sometimes get a chance to get on the bottle your own tour to where you go through the tour and then you get to bottle your own bourbon, put the labels on it, fill it up, and take it home.
• 32:15
  SPEAKER_00: Yes, it's excellent.
• 32:17
  SPEAKER_00: And yeah, so you know, we we look forward to it.
• 32:20
  SPEAKER_01: Also, don't forget about the bar upstairs.
• 32:22
  SPEAKER_01: Well, yeah, they have an excellent bar.
• 32:25
  SPEAKER_01: I mean, with tours like you probably won't ever see in your life again, all the way to the great snacks and food that they serve too.
• 32:35
  SPEAKER_00: Right.
• 32:36
  SPEAKER_00: And know that if you get there during the day, that's when you want to go up there.
• 32:41
  SPEAKER_00: It's not as crowded, especially on a weekday if you're going through and you're touring.
• 32:45
  SPEAKER_00: You get up there and it's got a nice there, it's a nice bar, reasonably priced drinks for Louisville, and they've got a lot of stuff that you know you can try or taste that you might not always be able to get.
• 33:00
  SPEAKER_01: So and Walker commented commitment to the poor, even when you're falling down.
• 33:08
  SPEAKER_01: Cheers, Walker.
• 33:09
  SPEAKER_01: Great to see you in here.
• 33:10
  SPEAKER_00: Yeah, so all right, so that covers Mikters.
• 33:14
  SPEAKER_00: We will be covering them at the festival.
• 33:16
  SPEAKER_00: So look for more podcasts or more information or some more lives of what's happening because one of our favorite distilleries, there's many, but it's one of them, the one of the tops, and it's every bit a part of the Scotchy Bourbon Boys that has ever been a part of the Scotchy Bourbon Boys.
• 33:38
  SPEAKER_00: I mean, it was there from the start, right?
• 33:40
  SPEAKER_00: Super Nash?
• 33:42
  SPEAKER_00: Yep.
• 33:42
  SPEAKER_00: It's the first bourbon claws bottle you ever gave me.
• 33:49
  SPEAKER_00: Was the toasted sour mash.
• 33:54
  SPEAKER_00: Oh, yeah, the toasted sour mash whiskey.
• 33:56
  SPEAKER_00: Cast strength.
• 33:58
  SPEAKER_00: So that was awesome.
• 34:01
  SPEAKER_00: All right.
• 34:03
  SPEAKER_00: So now is the moment that everybody's been waiting for.
• 34:16
  SPEAKER_00: What did you what did you think you got cut off on sharing with?
• 34:22
  SPEAKER_00: You got cut off sharing at about 140?
• 34:26
  SPEAKER_01: No, uh after about 40.
• 34:29
  SPEAKER_01: No.
• 34:29
  SPEAKER_01: I didn't even make it through uh about 20 the other day.
• 34:32
  SPEAKER_00: We got uh last Thursday.
• 34:35
  SPEAKER_00: Right now we have 201 shares, which means I'd usually do about 80, so that means you're at least 120.
• 34:46
  SPEAKER_01: Well, I don't know.
• 34:47
  SPEAKER_01: I was clicking, I know I was getting down near the end of my list.
• 34:50
  SPEAKER_01: I probably had about 20 more to go.
• 34:53
  SPEAKER_01: Okay.
• 34:55
  SPEAKER_01: And then it just stopped me.
• 34:59
  SPEAKER_01: All right, so when you think they don't want me to be spamming anybody.
• 35:07
  SPEAKER_00: Yeah, yeah, John.
• 35:08
  SPEAKER_00: Uh uh PFG was at the bar.
• 35:11
  SPEAKER_00: We all had a we all picked that pour when we were there at Kentucky Bourbon Festival last year.
• 35:20
  SPEAKER_00: Yes.
• 35:21
  SPEAKER_01: Yes.
• 35:22
  SPEAKER_01: So And that is one that's one that has still eluded me.
• 35:27
  SPEAKER_01: I have not been able to procure a Bomburger's PFG.
• 35:33
  SPEAKER_01: You mean Oh, don't even pull it up.
• 35:40
  SPEAKER_00: You've tasted it though.
• 35:42
  SPEAKER_01: Oh, yeah.
• 35:43
  SPEAKER_01: I've let you do that.
• 35:44
  SPEAKER_01: John got it, and I think I've tasted it at your house.
• 35:48
  SPEAKER_01: That's what's I've tasted it a couple, two or three different places.
• 35:51
  SPEAKER_00: Oh, matter of fact, when we were sitting up there, yeah, you tasted it.
• 35:55
  SPEAKER_00: That's what I said.
• 35:56
  SPEAKER_00: That's why he said PFG.
• 35:58
  SPEAKER_00: I said that's the pour that we had last year.
• 36:02
  SPEAKER_00: The finishing series.
• 36:04
  SPEAKER_00: Yeah.
• 36:04
  SPEAKER_01: Well, there's also the guy we met that does bourbon scammers.
• 36:10
  SPEAKER_01: Larry.
• 36:11
  SPEAKER_00: Larry, yeah.
• 36:12
  SPEAKER_00: Larry.
• 36:12
  SPEAKER_00: Larry was at the Larry said, are we gonna meet at Mickter's Fort Nelson again?
• 36:17
  SPEAKER_00: Maybe.
• 36:18
  SPEAKER_00: You never know.
• 36:20
  SPEAKER_00: We're gonna be running around.
• 36:22
  SPEAKER_00: That's what we love to do.
• 36:24
  SPEAKER_00: You can put that right.
• 36:25
  SPEAKER_00: That's oh my god, does that smell good?
• 36:28
  SPEAKER_01: Did you just did you not only you're gonna have a pour that right in front of me?
• 36:33
  SPEAKER_00: Yes, I am.
• 36:35
  SPEAKER_00: Wow.
• 36:36
  SPEAKER_00: Oh, okay.
• 36:37
  SPEAKER_00: Yes, I am.
• 36:38
  SPEAKER_00: I remember how good that was.
• 36:45
  SPEAKER_01: In that case, I'm gonna have to have my bottle of my own bourbon.
• 36:54
  SPEAKER_01: All right, so let's see.
• 37:00
  SPEAKER_01: And it was a hundred and nine point two three.
• 37:07
  SPEAKER_00: All right, so we're primed, we're ready to go.
• 37:12
  SPEAKER_00: Yes, we are.
• 37:15
  SPEAKER_00: So I know what side you're taking here, and I know what side I'm taking.
• 37:22
  SPEAKER_01: And I'm to be honestly, I know what side I'm on, but I'm also on the fence because I can see it, I can see it both ways.
• 37:34
  SPEAKER_01: But I'm almost more on my side.
• 37:39
  SPEAKER_01: All right, let's let's do it, let's get into it.
• 37:43
  SPEAKER_00: All right, so what what what I've been hearing a lot of from a lot of bourbon fans, and I've even been contacted by people that they're worried this year that what the festival was last year.
• 37:57
  SPEAKER_00: And it's funny, it's just like anything else.
• 38:01
  SPEAKER_00: What what was the festival last year?
• 38:04
  SPEAKER_00: In my opinion, that first day, that Friday.
• 38:10
  SPEAKER_00: I got a vibe at the festival that I never got before.
• 38:16
  SPEAKER_00: And it was 100% derived from the line at Heaven Hill was snaked throughout the ground.
• 38:26
  SPEAKER_00: It it it went it went from their booth and then they had it all set up so that you would have lines not in the festival, but it still was so long that it went into the festival.
• 38:43
  SPEAKER_00: We're talking four, five, six hundred people long lines.
• 38:48
  SPEAKER_00: Yeah, and and and and Heaven Hill was selling the VSQ, right?
• 38:53
  SPEAKER_00: That's what it was.
• 38:54
  SPEAKER_00: Yeah.
• 38:55
  SPEAKER_00: What was it 13 year VSQ 12?
• 39:00
  SPEAKER_01: Yeah, the old the old Fitzgerald.
• 39:03
  SPEAKER_00: Yeah.
• 39:05
  SPEAKER_01: Everybody wanted to I did I did get a bottle of that, but I I waited in that line for like an hour and 45 minutes.
• 39:15
  SPEAKER_01: Now there were well, there were people.
• 39:18
  SPEAKER_01: Yeah, there were some that stayed in, they were in the line longer and didn't get it.
• 39:22
  SPEAKER_01: And didn't get it.
• 39:24
  SPEAKER_00: I think I think Carl Carl waited in line.
• 39:28
  SPEAKER_00: Carl waited in line in three different lines and got nothing.
• 39:34
  SPEAKER_01: He was in over two hours in that line.
• 39:36
  SPEAKER_01: Yeah, four hours way behind me.
• 39:38
  SPEAKER_00: Yeah, four hours total in lines and got nothing.
• 39:42
  SPEAKER_00: So that was that was in my I didn't even, I I I'm not waiting in the line.
• 39:49
  SPEAKER_00: There's no bourbon in the world.
• 39:51
  SPEAKER_00: I don't care.
• 39:51
  SPEAKER_00: It there's there's so many other it's a good, it's a good bourbon.
• 39:56
  SPEAKER_00: I'm not gonna sit here and tell you, but what was it, 300 bucks?
• 40:00
  SPEAKER_00: It was it was it was something ridiculous because I heard what it was and I'm like, I'm not in, I'm not waiting in line, so you could take my money.
• 40:09
  SPEAKER_00: It was like 229.
• 40:11
  SPEAKER_00: Yeah, well, it was expensive.
• 40:13
  SPEAKER_00: They had a bunch, they had a bunch of other releases.
• 40:16
  SPEAKER_00: They had old fit, they had another fit old Fitzgerald, and they had they had some other stuff, and people were buying it and waiting in line.
• 40:25
  SPEAKER_00: Now they had some the first day, they and then they had some, I believe, the morning of the second day.
• 40:32
  SPEAKER_01: The second the second, yeah, the morning of the day.
• 40:34
  SPEAKER_00: But that was gone, that was gone.
• 40:35
  SPEAKER_00: They didn't have that many, so that the people that was gone quick.
• 40:39
  SPEAKER_00: And what they did that day is they counted out how far people were, and based off their bottles, and then told everybody else not to wait in line.
• 40:49
  SPEAKER_01: But and that was that was how they sort of tried to correct it on what was going on on Saturday.
• 40:57
  SPEAKER_01: So, but still, it was like Friday, and that was a it was like that with a couple of other places too, the lines, except for like Jim Beam.
• 41:09
  SPEAKER_01: I have to applaud Jim Beam.
• 41:11
  SPEAKER_01: See, they brought like three different allocated type bottles.
• 41:15
  SPEAKER_01: More than that, and it's like, no, they sold they sold it all three days.
• 41:21
  SPEAKER_00: They they brought they had the one big day, which was knob creek 21.
• 41:26
  SPEAKER_00: But they also had they had the bookers reserve, the bookers reserves, they had the one Booker's reserves, they had the the Knob Creek 21, all three, all three, all three hardened creek, they had little book, and no, they didn't have little book.
• 41:45
  SPEAKER_00: That was the thing.
• 41:45
  SPEAKER_00: Little book was supposed to come and they had the bowling pin.
• 41:50
  SPEAKER_01: The bowling pins, yeah.
• 41:51
  SPEAKER_00: Now I'm hoping they have the bowling pin because the new bowling pin is white, it looks like a bowling pin, yes, the original bowling pin.
• 42:00
  SPEAKER_00: It looks like a real bowling pin.
• 42:02
  SPEAKER_00: Anyways, so what I'm saying is they completely nailed, but but when you went, they had like four different cashiers.
• 42:14
  SPEAKER_00: You there was four registers, and the lineman I waited in, I waited in for like 24 minutes, 24 to 30 minutes, and then when I got up there, I did get a 21-year knob creek, which I was very excited about.
• 42:29
  SPEAKER_00: I picked one Harding's Creek, but you could have picked all three.
• 42:33
  SPEAKER_00: I got a Booker's Reserve and I got a bowling pin.
• 42:37
  SPEAKER_00: So yes, you did.
• 42:39
  SPEAKER_00: And and that's not a cheap bottle either.
• 42:42
  SPEAKER_00: Now, this year they have three Harding's Creek again.
• 42:45
  SPEAKER_01: That was the thing about it.
• 42:46
  SPEAKER_01: They didn't I went in the line the first day and then went back on Saturday and got the other bottles.
• 42:53
  SPEAKER_01: I got another bowling pin, and then I got the other Hardens Creeks that I didn't get.
• 42:58
  SPEAKER_00: Yeah, but they but they they they in my opinion, Jim Beam that day saved the festival because you didn't have long lines.
• 43:05
  SPEAKER_00: Everybody got what they wanted, and everybody was happy.
• 43:08
  SPEAKER_00: There's a lot of unhappy people that were sitting on on Friday.
• 43:12
  SPEAKER_00: They were talking and they are unhappy.
• 43:14
  SPEAKER_00: Or ain't you know what I mean?
• 43:16
  SPEAKER_00: They're like, you should be able to get this.
• 43:18
  SPEAKER_00: There weren't the standard, they weren't the standard bourbon line people who are so used to not getting anything, anyways, because if you're in line, you only get what you get, unless you're number one or two, right?
• 43:30
  SPEAKER_00: I mean, that's just how it works.
• 43:31
  SPEAKER_00: I mean, we all understand lines, but they also have now single barrels.
• 43:41
  SPEAKER_00: And single barrels, like at New Orleans, now New Orleans Bourbon Fest.
• 43:46
  SPEAKER_00: I'll talk about that.
• 43:47
  SPEAKER_00: But single barrels were like this 1792 foolproof.
• 43:51
  SPEAKER_00: That was a pick for the now.
• 43:56
  SPEAKER_00: This was last year's foolproof.
• 43:59
  SPEAKER_00: The year before, there was a barrel pick.
• 44:03
  SPEAKER_00: Now, this foolproof is for distiller's row, and it's not, I don't believe it's a single barrel.
• 44:11
  SPEAKER_00: This was just 1792 foolproof for distiller's row last year.
• 44:18
  SPEAKER_00: So this was a release that you you could only get.
• 44:22
  SPEAKER_00: It is a single barrel.
• 44:23
  SPEAKER_00: It is, yeah, yeah.
• 44:26
  SPEAKER_00: Okay, so this foolproof was a single barrel for the festival that you could only get there.
• 44:32
  SPEAKER_00: So they've had single barrels at the festival consistently, which totally makes sense at any festival.
• 44:41
  SPEAKER_00: You pick some festivals, there's you know, there's anywhere between a hundred bottles to 200 bottles in a in a barrel, and those releases get released to the festival, and that and people at the festival can pick and choose which single barrels they want.
• 44:58
  SPEAKER_01: That was what like 41 or thir 37 to somewhere 37 to 47.
• 45:06
  SPEAKER_00: 42 different, yeah.
• 45:07
  SPEAKER_00: And then this year it's 37, I think.
• 45:09
  SPEAKER_00: This year.
• 45:10
  SPEAKER_01: Okay, yeah.
• 45:11
  SPEAKER_01: So last last year, and Stacy would know if she if she was watching how many barrels, but yeah, I think it was close to like 42 single barrels from the different distilleries that the Cape Kentucky Bourbon Festival Pick team uh went and got.
• 45:30
  SPEAKER_00: And the only place you the only now this was for Kentucky Bourbon Festival, that's where you could get it.
• 45:38
  SPEAKER_00: But most distilleries, if they don't sell the whole single barrel.
• 45:43
  SPEAKER_00: Barrel at the festival can bring it back to their gift shop and offer it at their gift shop so the barrel sells.
• 45:51
  SPEAKER_00: Yeah.
• 45:52
  SPEAKER_00: Great idea.
• 45:53
  SPEAKER_00: But it's specifically for Kentucky Bourbon Festival.
• 45:57
  SPEAKER_01: And I don't think I don't think they had very many of those bottles to load back up after the festival.
• 46:05
  SPEAKER_01: Especially after some of the other allocated bottles weren't able to get be gotten, then people were turning to these single barrels.
• 46:13
  SPEAKER_00: Well, people should turn to the single barrels, whether or not you can get an allocated or not.
• 46:17
  SPEAKER_00: That's the unique aspect of bourbon on the banks.
• 46:20
  SPEAKER_00: They got single barrels.
• 46:21
  SPEAKER_00: New Orleans Bourbon Festivals got single barrels.
• 46:24
  SPEAKER_00: And Kentucky.
• 46:25
  SPEAKER_00: And when you could start getting single barrels initially, you couldn't always do that.
• 46:30
  SPEAKER_00: In 2019, when I went, there was no single barrels for the festival.
• 46:35
  SPEAKER_00: So you want to be able to be able to purchase bottles that you probably, if you if especially if you're from Ohio, you're, you know, whether you're at the distillery or not, I think Augusta did one.
• 46:49
  SPEAKER_00: Uh CT did it, and I was able to get that at the distillery because I didn't get it at the festival.
• 46:56
  SPEAKER_00: But I when I went and stopped off at the distillery, they had that pick.
• 47:00
  SPEAKER_00: I got it and picked it up.
• 47:07
  SPEAKER_01: Two or three weeks after the festival.
• 47:09
  SPEAKER_00: Me and you and CT.
• 47:11
  SPEAKER_00: No, it was me.
• 47:12
  SPEAKER_00: I I went down because there the other place.
• 47:26
  SPEAKER_00: And his distillery, which is in Paris, Kentucky, released a special release that I went to Augusta.
• 47:33
  SPEAKER_00: So all right.
• 47:35
  SPEAKER_00: So that's what it is.
• 47:36
  SPEAKER_00: That's what it was last year.
• 47:38
  SPEAKER_00: You had these releases, but now we we're hearing that.
• 47:45
  SPEAKER_00: Alright.
• 47:46
  SPEAKER_00: Okay.
• 47:46
  SPEAKER_01: All right.
• 47:47
  SPEAKER_01: Here we go.
• 47:48
  SPEAKER_01: Here now we're talking about you got all these long lines.
• 47:54
  SPEAKER_01: Then you get a lot of people pissed off because they only have so many hundred bottles.
• 47:59
  SPEAKER_01: Alright, so the line first day was like 600 people.
• 48:04
  SPEAKER_01: They only had like 340 bottles.
• 48:08
  SPEAKER_01: Okay.
• 48:08
  SPEAKER_01: That they released that day.
• 48:11
  SPEAKER_01: Then they released maybe another hundred half of that the second day, 180 of the VBS, right?
• 48:18
  SPEAKER_01: Alright, so and then you still had a bunch of that lines that was like double that.
• 48:24
  SPEAKER_01: So you know, saying 300 people the second day.
• 48:30
  SPEAKER_01: Well, then you get that all those other people that didn't get that allocated bottle, they were they were pretty pissed because they spent all that time in line.
• 48:40
  SPEAKER_01: At a festival.
• 48:41
  SPEAKER_01: And this this is what a lot of people that I was here, a lot of people were mad because not only did they not get the bottle, but they spent all that time in the line.
• 48:53
  SPEAKER_01: When the distillery, knowing how many bottles they brought, they could have, you know, did something about telling how many people in the line and then cut it off right there and then tell the other people said, Look, this is all we got, you know, so they could go spend their time.
• 49:08
  SPEAKER_01: They didn't do that.
• 49:10
  SPEAKER_01: And so that's what a lot of people I think were getting mad about.
• 49:13
  SPEAKER_00: Right.
• 49:14
  SPEAKER_00: But so partially to respond, and I I don't think, in my opinion, I don't have a problem with the lines.
• 49:23
  SPEAKER_00: The lines are what bourbon people do.
• 49:24
  SPEAKER_00: People expect to wait in line.
• 49:26
  SPEAKER_00: What I would like to see is that when you wait in line, let's just say they might not have the VSQ, but then they should have something else that they turn to as you go.
• 49:38
  SPEAKER_00: And that let's just say they have three, and so every backup, like a backup, right?
• 49:42
  SPEAKER_00: And then people who that first got the VSQ, they don't have a shot.
• 49:47
  SPEAKER_00: They're not gonna have a shot at this one that everybody, so everybody is happy.
• 49:51
  SPEAKER_00: You know what I mean?
• 49:52
  SPEAKER_00: They uh Heaven Hill could bring enough bourbon of their different, they could have uh a special release of um Five Brothers, they could have a special, they could, they could do anything they wanted as far as you know, as far as that goes, there's so many things that are open.
• 50:10
  SPEAKER_00: So when the festival initially started being able to sell bottles, that first festival when Private Select was released, I believe it was 2022, and we were at Bourbon in the Air, and you remember that you remember that, Nash, that at Bourbon in the Air, Heaven Hill released a Private Select, and everybody went nuts that you could go buy a bottle of Private Select over there.
• 50:43
  SPEAKER_00: And people were like, and then the next day they had really they released it at the festival, and they had some good releases at the festival along with that.
• 50:51
  SPEAKER_00: So I've always thought that not only are what they could do is they release allocated, like they have they are now, special the special allocated bottles at the festival, like last year.
• 51:06
  SPEAKER_00: What was it?
• 51:07
  SPEAKER_00: The Cathedral at Bardstone Bourbon Company or Cellar Age at Maker Mark at Maker's Mart.
• 51:13
  SPEAKER_00: They were releasing these special releases that you wouldn't normally be able to get at home.
• 51:21
  SPEAKER_00: There's just this is all of a sudden you're down there and it's one place, and there's all these special releases being released.
• 51:28
  SPEAKER_00: But I've always thought there should be actual bourbon produced specifically to be released only at the festival because they can.
• 51:42
  SPEAKER_00: And that makes the sp festival even more special because they actually take a version of a VSQ, Old Fitzgerald, and they take the full allotment of 7500, and they know there's 7,500 tickets, and everybody can doesn't matter, you're gonna get one.
• 52:06
  SPEAKER_00: Because uh a 7500 release, I think what is it?
• 52:12
  SPEAKER_00: The limited edition of Brent Elliott.
• 52:15
  SPEAKER_00: I think that's a 66,000 bottle release or something.
• 52:20
  SPEAKER_00: 16,000 bottle, I don't know, but it is I was thinking it's somewhere close to around 3,200.
• 52:27
  SPEAKER_00: No, no, no.
• 52:28
  SPEAKER_00: No, not no.
• 52:29
  SPEAKER_00: They really that's I know for a fact it's over 16,000.
• 52:32
  SPEAKER_00: They really they released Brent Elliott's limited edition throughout the country.
• 52:38
  SPEAKER_00: I mean, that one night, they they that one night, we were 775 on that release.
• 52:46
  SPEAKER_00: And that was that was the old that was the release from the the the Claremont place.
• 52:53
  SPEAKER_00: They had a main release from the main distillery and then distributed it throughout the it's it's I think it's 16,000.
• 53:01
  SPEAKER_00: It might be 16,000.
• 53:02
  SPEAKER_00: I think that's what it was.
• 53:04
  SPEAKER_01: But well, when we see when we see Brent, we'll we'll catch up with Brent and uh we'll ask him about that.
• 53:11
  SPEAKER_01: Yeah.
• 53:12
  SPEAKER_01: But now back to what we're talking about.
• 53:14
  SPEAKER_01: Yeah, but but you're talking about you're telling me that you're telling me that heaven you all right, this is to alleviate the lines and to satisfy the festival goers.
• 53:31
  SPEAKER_00: Worked with the Kentucky Brain Festival and and and and Randy Crass.
• 53:38
  SPEAKER_00: Well, not according to hearsay according to no no no Randy worked with Connor Connor O'Driscoll.
• 53:44
  SPEAKER_00: They worked together to have a release only blended and bottled, and it will say Kentucky Bourbon Festival, and it's only for sale at the festival.
• 54:04
  SPEAKER_00: So you're gonna basically have a version of VSQ or whatever that only or it could be at Old Heaven Hill, right?
• 54:14
  SPEAKER_00: It could be anything, it's whatever they're gonna do only for festival goers that go to Kentucky Bourbon Festival.
• 54:21
  SPEAKER_00: So they've actually made a blending a batch big enough, yes, so everybody can get it.
• 54:29
  SPEAKER_01: Yeah, close to 8,000 bottles, so that everybody wants to be able to get it.
• 54:32
  SPEAKER_00: I'm probably thinking they're probably like five because I'm sure there's not every single person buys the bottle of yeah, so they're probably they probably know they got the information.
• 54:46
  SPEAKER_00: We're just gonna make some round of they're gonna make people happy.
• 54:49
  SPEAKER_00: That's what I'm hearing, and it's gonna be for sale throughout the whole festival.
• 54:54
  SPEAKER_00: I mean, they that 1792 two not last year, but the year before when it was the the single barrel, everybody was like, that's really good, and it went like that, and then it was gone.
• 55:07
  SPEAKER_00: And so you wish it was gone by the second day.
• 55:14
  SPEAKER_00: Because I didn't get it the first day, and I tried to get it.
• 55:16
  SPEAKER_01: That's the same thing now, like with Dark Arts and Augusta distillery.
• 55:24
  SPEAKER_01: And we can start keeping on naming distilleries that were there that had releases, what we would call allocated releases, that they released at the festival.
• 55:38
  SPEAKER_01: I think everybody didn't get a bottle.
• 55:42
  SPEAKER_00: But you know, the allocations at Augusta had nothing to do with everybody didn't get a bottle.
• 55:49
  SPEAKER_00: Everybody might not have decided to spend as much as that cost, you know what I mean?
• 55:56
  SPEAKER_01: That's you know, that's to that's to each person to decide that.
• 56:00
  SPEAKER_01: Oh, yeah, there's no doubt about it, but it wasn't like if I wanted to go, like saying each person knows their budget, and but you've been using the urban whiskey gore.
• 56:13
  SPEAKER_00: But but but what's the VSQ?
• 56:15
  SPEAKER_00: Everybody knew what it was.
• 56:16
  SPEAKER_00: It had already been released to the public before.
• 56:19
  SPEAKER_00: It's VVS.
• 56:20
  SPEAKER_00: VVS, thank you.
• 56:21
  SPEAKER_00: VVS had already been released to the public before, and everybody knew what it was, so that's what they were bringing.
• 56:28
  SPEAKER_00: Well, if you remember, the other the uh the things that Augusta was releasing is they were releasing things that weren't released to that were just introduced there and then released to the public after.
• 56:40
  SPEAKER_00: I have no problem with that, but I think I I would much rather have something that Connor or Drisco made special for the Kentucky Bourbon Festival, specifically for me at the festival that I can only get then a VVS, that everybody who, you know, anybody who wanted to, they could get it.
• 57:06
  SPEAKER_00: They went and whatever, and you know what I mean?
• 57:08
  SPEAKER_00: And that's what I think, and I've always thought that that this is why I'm excited about this year, because what I thought from the second and I knew was gonna be successful.
• 57:20
  SPEAKER_00: Oh my god, you can sell bottle releases, not just you know, whatever.
• 57:28
  SPEAKER_00: These these distilleries are gonna go crazy once they figure out how big when you have you have 7,500 of the world's most intense bourbon drinkers in one place, and you're gonna release, you will sell.
• 57:44
  SPEAKER_00: And what's what happens is what happened last year, and it was Macaulay, he did exactly what what what what he did what Heaven Hill couldn't do.
• 57:59
  SPEAKER_00: He basically supplied all three days, sold out at like three o'clock on Sunday of his, and his bottle was expensive.
• 58:09
  SPEAKER_00: I think that was like two, what was it?
• 58:13
  SPEAKER_00: The beat, the it was a 15-year-old beat buff turkey or 16, 16-year-old buff turkey.
• 58:22
  SPEAKER_00: 16-year-old buff turkey.
• 58:23
  SPEAKER_00: It was, I think it was like 320, something like that.
• 58:26
  SPEAKER_01: Yeah, it was right up there, like$2.99.
• 58:28
  SPEAKER_00: He sold he sold every single skew that he had, and it was like six skews, and he just kept selling and selling.
• 58:37
  SPEAKER_00: So he was able to supply his lines, they were big, but they were like, Oh, yeah, but it was 10 and 11.
• 58:47
  SPEAKER_00: You waited 10 and 11, and you got, but it was always 10 and 11.
• 58:51
  SPEAKER_00: There was never a time it wasn't 10 and 11.
• 58:54
  SPEAKER_00: And he did the same thing at Bourbon on the Banks.
• 58:57
  SPEAKER_00: If you remember last year, we couldn't go see him because his tent was so crowded the whole time.
• 59:04
  SPEAKER_00: He had no time, and we didn't want to, we could talk to Macaulay, you know.
• 59:08
  SPEAKER_00: We talked to Macaulay throughout the whole year.
• 59:10
  SPEAKER_00: We don't have to bug him when he's um in business mode.
• 59:13
  SPEAKER_01: When he's taking care of him, taking care of business, that's right.
• 59:16
  SPEAKER_00: Right.
• 59:16
  SPEAKER_01: So all right, so I I don't know about uh, you know, I as a bourbon fan and as the way the last couple of years sort of been looking forward to it and accustomed to being able to try and get one of those allocated bottles because I had a better chance of getting an allocated bottle at the festival with getting like a VIP bracelet.
• 59:52
  SPEAKER_01: And especially like I did this year, that I was you know, I was so look so looking forward to being able because it to get an allocated bottle.
• 1:00:03
  SPEAKER_00: Well, you're gonna I mean he didn't he didn't say he didn't say Jim Beam's doing this.
• 1:00:10
  SPEAKER_00: It's gonna be allocated bottles all over the place.
• 1:00:13
  SPEAKER_01: He just said they're trying, I think they're trying to I'm on the fence.
• 1:00:18
  SPEAKER_01: I'm on the fence about it.
• 1:00:19
  SPEAKER_01: I'm not but it because I've seen how it can how it's if I was Heaven Hill for the lines.
• 1:00:26
  SPEAKER_00: I would if I was Heaven Hill, I would just basically have the their morning lines throughout the week, releasing all the allocated stuff every single day, release it from the distillery, and then release your special release from the festival.
• 1:00:43
  SPEAKER_00: So you'll be able to get it from the line at the distillery and then go and get the special release so you you can have it all.
• 1:00:52
  SPEAKER_00: Not this there.
• 1:00:54
  SPEAKER_00: Well, I mean, didn't we wait in line?
• 1:00:56
  SPEAKER_00: Didn't we wait in line last year at Heaven Hill outside of Heaven Hill?
• 1:01:00
  SPEAKER_00: And we went and they had nothing.
• 1:01:02
  SPEAKER_01: Well, that was a couple of years ago, yeah.
• 1:01:04
  SPEAKER_00: And then and then we heard later that they released something at like we were there at 11 and at 1230 they released something.
• 1:01:11
  SPEAKER_01: 1230, one o'clock, then they they put it put it all out there.
• 1:01:15
  SPEAKER_01: Yeah.
• 1:01:17
  SPEAKER_00: What just trying not to sell bourbon?
• 1:01:23
  SPEAKER_00: Or sell bourbon to people that come to the distillery.
• 1:01:26
  SPEAKER_01: I I get what Havins Hill's doing.
• 1:01:30
  SPEAKER_01: They're trying to fix a problem.
• 1:01:33
  SPEAKER_00: And I is this is this is this the way to do it?
• 1:01:37
  SPEAKER_00: Yeah, but maybe maybe they have the allocated, maybe they have their allocated plus this.
• 1:01:44
  SPEAKER_00: So when the allocated runs out, they that's their back, that's this.
• 1:01:50
  SPEAKER_00: Yeah.
• 1:01:51
  SPEAKER_00: Think about that.
• 1:01:52
  SPEAKER_01: You know what gets me to wondering too is oh my gosh, you know, are they gonna put together a 17-year-old blend?
• 1:02:03
  SPEAKER_01: You know, like a 17-year-old or 15-year-old heaven heel blend that they're they're doing.
• 1:02:10
  SPEAKER_01: And I was like, oh then it's like, oh my gosh, am I gonna want that?
• 1:02:16
  SPEAKER_01: Yeah.
• 1:02:18
  SPEAKER_01: You know?
• 1:02:19
  SPEAKER_01: So like I say, it's it's it's crazy to think about it, but a whole lot Heaven Hill, like I say, they see the problem and they're gonna try to do something about it.
• 1:02:36
  SPEAKER_01: Now, whether all the distilleries have that problem, I don't know.
• 1:02:42
  SPEAKER_01: You know, is that a good problem to have?
• 1:02:47
  SPEAKER_01: If you're the distillery, uh distillery, yeah.
• 1:02:52
  SPEAKER_01: Because you're set you're selling bourbon.
• 1:02:54
  SPEAKER_00: It sounds like what Randy was saying that in a backdoor way, now that I think about it, it was the it is the bourbon that's gonna keep people happy.
• 1:03:09
  SPEAKER_00: It's gonna, it's good that it will be there for them once the allocated stuff sells out.
• 1:03:14
  SPEAKER_00: They won't, they now have something that they have enough of that everybody will get no matter what.
• 1:03:22
  SPEAKER_00: Now that's what it sounds like to me.
• 1:03:27
  SPEAKER_01: But I I'm gonna be interested, and either way, either way, it's gonna be fun because that's always been the fun to me is the hunt.
• 1:03:36
  SPEAKER_01: Because if I could get every if I if I could get every allocated bottle that I wanted, then it it wouldn't be fun anymore.
• 1:03:46
  SPEAKER_01: You know, it was just before.
• 1:03:50
  SPEAKER_00: All I can say is what you're saying, it's no different.
• 1:03:57
  SPEAKER_00: So I I like to hunt, but when I go to the carnival at uh the carnival at the state fair, they've got a place where I can shoot the the ducks down in a row with pellet guns every time I hit a duck.
• 1:04:14
  SPEAKER_00: That's not hunting.
• 1:04:16
  SPEAKER_00: You're not hunting, man.
• 1:04:18
  SPEAKER_00: You're not hunting.
• 1:04:21
  SPEAKER_00: Hunting is what you do.
• 1:04:22
  SPEAKER_00: You do that daily throughout four four states.
• 1:04:26
  SPEAKER_00: And now now all of a sudden you're gonna call it hunting when all the shit's lined up for you.
• 1:04:31
  SPEAKER_00: That ain't hunting, that's just shooting.
• 1:04:36
  SPEAKER_00: There's no respect.
• 1:04:39
  SPEAKER_00: It's just like I I love it when you get something.
• 1:04:41
  SPEAKER_00: It's like you're gonna throw me out on that, huh?
• 1:04:46
  SPEAKER_00: It's the hunt.
• 1:04:48
  SPEAKER_00: There's no hunt at Kentucky Bourbon Festival.
• 1:04:50
  SPEAKER_00: You take a couple of steps and you get a bottle, and then you take a couple.
• 1:04:54
  SPEAKER_01: I beg to differ.
• 1:04:56
  SPEAKER_01: There is it is a hunt at the Kentucky Bourbon Festival because you got to pick and choose.
• 1:05:01
  SPEAKER_01: That was another thing.
• 1:05:02
  SPEAKER_01: You had to pick and choose what.
• 1:05:04
  SPEAKER_00: So, in other words, okay.
• 1:05:06
  SPEAKER_00: So, in other words, you have to decide whether you're shooting deer or you're shooting buffalo or polar bear, but you still, you're still getting one.
• 1:05:16
  SPEAKER_00: It's just what you want.
• 1:05:19
  SPEAKER_00: It's not a hunt.
• 1:05:21
  SPEAKER_00: It's just wait, it's like going to it's going this here's what it's like.
• 1:05:26
  SPEAKER_00: It's like it's like going fishing at a stocked trout pond.
• 1:05:32
  SPEAKER_00: Where they and you even you catch it, you bring it out, and then they clean it, they clean it and cook it for you.
• 1:05:40
  SPEAKER_00: That's what that's what Kentucky is that is.
• 1:05:43
  SPEAKER_00: It's a stocked trout pond with Kentucky Bourbon Festival.
• 1:05:48
  SPEAKER_01: I disagree.
• 1:05:49
  SPEAKER_00: It's a stocked quail, quail farm.
• 1:05:52
  SPEAKER_00: You're hunting quail on a stocked farm.
• 1:05:56
  SPEAKER_00: Yeah, over there there's 14 in the brush, and over there there's 32.
• 1:06:00
  SPEAKER_00: There's no hunts.
• 1:06:01
  SPEAKER_00: Everybody, every place has it.
• 1:06:03
  SPEAKER_00: The whole hunt.
• 1:06:05
  SPEAKER_01: All right.
• 1:06:06
  SPEAKER_01: So, all right, so you're going on a guided deer hunt.
• 1:06:13
  SPEAKER_01: You still got to pick that stand out.
• 1:06:16
  SPEAKER_00: Yeah, that's if you're no, it no, no.
• 1:06:19
  SPEAKER_00: No, a guided deer hunt in the wild, no, a guided fisherman in the wild, you still can get skunked.
• 1:06:25
  SPEAKER_00: You're not in the wild.
• 1:06:27
  SPEAKER_01: You're having you're on you said a guided hunt in the wild, you can still get the same thing in the Kentucky Bourbon.
• 1:06:36
  SPEAKER_01: No, that's the whole thing.
• 1:06:37
  SPEAKER_01: You could go get in line, you can go get in that line and still get skunked.
• 1:06:42
  SPEAKER_01: I am sorry.
• 1:06:45
  SPEAKER_01: Ask Whiskey about it.
• 1:06:47
  SPEAKER_01: He did.
• 1:06:48
  SPEAKER_01: He stood in three lines and got the phone.
• 1:06:50
  SPEAKER_00: No, yeah, he got skunked the first day, not the second and third days.
• 1:06:54
  SPEAKER_00: And all I'm gonna say is that's what that's why Kentucky Bourbon Festival is so upset over it.
• 1:07:02
  SPEAKER_00: They that's like, wait, we we ran out of trout from the stock pond.
• 1:07:09
  SPEAKER_00: That's what happened.
• 1:07:10
  SPEAKER_00: I mean, that's it.
• 1:07:12
  SPEAKER_00: So here's here's real hunting.
• 1:07:14
  SPEAKER_00: You get there early, you wait in this.
• 1:07:17
  SPEAKER_01: Because no, that's a great analogy.
• 1:07:19
  SPEAKER_01: I agree with you.
• 1:07:20
  SPEAKER_01: We ran out of trout at a stock pond.
• 1:07:23
  SPEAKER_01: All right, you got all these paying paying customers to fish in a stock pond and then then come up with nothing because they ran out.
• 1:07:31
  SPEAKER_01: Only on one day.
• 1:07:32
  SPEAKER_00: But but I will tell you, I will tell you, Macaulay's until the trouts the pond.
• 1:07:39
  SPEAKER_00: Macaulay's stock pond, his trout pond was full the whole time.
• 1:07:43
  SPEAKER_00: And then there was a and so was Augusta's, and so was Jim Beams.
• 1:07:47
  SPEAKER_00: It's just Heaven Hill couldn't couldn't keep their trout pond stocked.
• 1:07:53
  SPEAKER_00: Four Roses kept theirs stocked.
• 1:07:56
  SPEAKER_00: Everybody did.
• 1:07:57
  SPEAKER_00: Micters did.
• 1:07:58
  SPEAKER_00: If you wanted a way in line, Dan McKee would sign your tenure.
• 1:08:02
  SPEAKER_00: Yeah.
• 1:08:05
  SPEAKER_00: Oh my God.
• 1:08:06
  SPEAKER_00: That's the thing.
• 1:08:08
  SPEAKER_00: That's the thing.
• 1:08:09
  SPEAKER_00: This year, they fixed the pond.
• 1:08:12
  SPEAKER_00: That's all I'm saying.
• 1:08:14
  SPEAKER_00: And I'm and they fixed it with a special bourbon that you can only get at Kentucky Bourbon Festival.
• 1:08:22
  SPEAKER_01: So you think they fixed it?
• 1:08:25
  SPEAKER_01: And you hadn't even experienced it yet.
• 1:08:27
  SPEAKER_01: Well you're hoping they fixed it.
• 1:08:29
  SPEAKER_01: You're hoping they fixed it.
• 1:08:31
  SPEAKER_01: No.
• 1:08:32
  SPEAKER_01: No, they fixed it.
• 1:08:34
  SPEAKER_00: You think so?
• 1:08:35
  SPEAKER_00: Yeah, just like this.
• 1:08:37
  SPEAKER_00: This was Macaulay at this was Macaulay.
• 1:08:40
  SPEAKER_00: He released a honey release.
• 1:08:43
  SPEAKER_00: This honey release was New Orleans 2026, New Orleans Bourbon Festival.
• 1:08:50
  SPEAKER_00: And so you could only get this.
• 1:08:53
  SPEAKER_00: This is a batch of honey.
• 1:08:55
  SPEAKER_00: It's not just a single barrel.
• 1:08:58
  SPEAKER_00: I don't have a batch of it.
• 1:09:00
  SPEAKER_00: A bottle of it.
• 1:09:01
  SPEAKER_00: I'm going to bring it so you can have some.
• 1:09:05
  SPEAKER_00: I mean, I haven't seen you since then, have I?
• 1:09:08
  SPEAKER_00: No.
• 1:09:09
  SPEAKER_00: Mm-mm.
• 1:09:10
  SPEAKER_00: You got to consider going to New Orleans.
• 1:09:12
  SPEAKER_00: I'm going to New Orleans next year.
• 1:09:15
  SPEAKER_01: Yeah, I want to.
• 1:09:17
  SPEAKER_01: I hate that I missed it this year.
• 1:09:18
  SPEAKER_01: It's just so much going on.
• 1:09:22
  SPEAKER_00: Matt says there's a lot of people going to meet him.
• 1:09:28
  SPEAKER_00: So realistically, I swear I'm I'm on the, we'll find out afterwards.
• 1:09:34
  SPEAKER_00: You're on the fence, but you think you want allocated.
• 1:09:39
  SPEAKER_00: Put it this way, when you wait in line for an allocated at a raffle, there might be, let's say that VVS was there.
• 1:09:47
  SPEAKER_00: There might be six.
• 1:09:50
  SPEAKER_00: And you go to a raffle and they might have VVS, they might have Pappy 15, 3, they might have this, they might have that.
• 1:09:58
  SPEAKER_00: And it's always six, five, four.
• 1:10:01
  SPEAKER_00: Maybe every once in a while as you get further down, like I got to pick and choose one bottle.
• 1:10:06
  SPEAKER_00: Right.
• 1:10:06
  SPEAKER_00: But at this, but but at the festival, they had, I think they had 650.
• 1:10:15
  SPEAKER_00: Yeah, but 350 bottles.
• 1:10:17
  SPEAKER_00: So, like, you got 350 bottles of VVS.
• 1:10:21
  SPEAKER_00: Where in anywhere is that?
• 1:10:24
  SPEAKER_00: That's not bourbon hunting.
• 1:10:26
  SPEAKER_00: It's freaking, it's just basically go duck hunting on metal ducks at the circus.
• 1:10:34
  SPEAKER_01: You lost me there.
• 1:10:37
  SPEAKER_01: Some somewhere I got I got slung off, slung off the boat in that curve.
• 1:10:43
  SPEAKER_00: I mean, I'm telling you, I really think that the festival release is what I initially.
• 1:10:48
  SPEAKER_00: The reason why I'm so excited about it when he said it is that was what went through my head on the success of this festival.
• 1:10:56
  SPEAKER_00: And this festival sold out within 27 hours of tickets going on sale.
• 1:11:03
  SPEAKER_00: They had their pre-sale, which they would have sold out.
• 1:11:06
  SPEAKER_00: They put stuff back so the second day and sold out the second day in three hours.
• 1:11:12
  SPEAKER_00: A festival that used to sell out in August sold out in 27 hours.
• 1:11:22
  SPEAKER_00: When you think, right?
• 1:11:25
  SPEAKER_01: I'm just hoping maybe I'm like mad.
• 1:11:28
  SPEAKER_01: I'm hoping I can get one of the Amurana 1792 bottles.
• 1:11:36
  SPEAKER_00: I told Matt he was anti-CT.
• 1:11:40
  SPEAKER_00: It's like he likes Ambirana, CT hates Ambirana.
• 1:11:44
  SPEAKER_00: And there's something else that that he loves and CT hates.
• 1:11:48
  SPEAKER_00: He probably loves radishes.
• 1:11:52
  SPEAKER_01: Matt, I'm coming to meet you.
• 1:11:55
  SPEAKER_01: I'm coming to the festival to meet you.
• 1:11:57
  SPEAKER_00: All right, everybody.
• 1:12:00
  SPEAKER_00: So we'll find out this year.
• 1:12:04
  SPEAKER_00: We're gonna find out.
• 1:12:05
  SPEAKER_00: I just think if Heaven Hill is doing a blend similar to, it might even be better than VVS.
• 1:12:16
  SPEAKER_00: Oh, you're still trying to build them up?
• 1:12:19
  SPEAKER_00: No, I'm not.
• 1:12:20
  SPEAKER_00: I'm thinking this is the coolest thing I've ever heard.
• 1:12:24
  SPEAKER_00: I instead of single barrels, they're making the allocated line.
• 1:12:28
  SPEAKER_00: It's it's it's no, you'll be in the allocated line, won't get your allocation, and you'll get that, and you'll be like, Holy shit, is this good?
• 1:12:40
  SPEAKER_00: Because if I was gonna make something special, you do you think all right?
• 1:12:46
  SPEAKER_01: You gotta know, like say that all these distilleries they kind of can converse a little bit with each other.
• 1:12:54
  SPEAKER_01: So do you think Heaven Hill is the only one that's gonna be doing that?
• 1:13:00
  SPEAKER_01: Could there maybe be some other secretive releases like that from some of the other distilleries?
• 1:13:07
  SPEAKER_01: Well, I think Heaven Hill is the In other words, so uh Heaven Hill's gonna see are maybe gonna try to combat against Heaven Hill by doing theirs like that too.
• 1:13:18
  SPEAKER_00: Well, bourbon collectors notoriously throughout history only want what they can't have.
• 1:13:26
  SPEAKER_00: And you're and you're proving it to me about the fact that they're making enough so that everybody at the festival can have it, that not the world, just the festival.
• 1:13:42
  SPEAKER_00: Yeah, the fact that everybody at the festival can have it might, and you're kind of proving it, go into your little head right there and go, I can have it, so I don't want it.
• 1:13:58
  SPEAKER_00: I want I want to wait in line for what I can't have so when I get it and I see other people couldn't have it, that's what I wanted.
• 1:14:06
  SPEAKER_00: See now, now that's just gonna make me think, well, why should I go to their line when I can go over here to Jim Beam that's releasing an 18-year-old because you're gonna be in their line for the VVS that they're selling first.
• 1:14:29
  SPEAKER_00: It's why we don't know we don't we don't know that they're doing that.
• 1:14:35
  SPEAKER_00: No, we know they're selling, they're not cutting.
• 1:14:38
  SPEAKER_00: He didn't go, everybody's doing their own batches, and we're cutting out all allegations.
• 1:14:43
  SPEAKER_00: That's not what he said at all.
• 1:14:45
  SPEAKER_00: He said they to solve their problem of people upset they didn't get anything, are doing a special thing, uh uh only Kentucky Bourbon Festival only release so that they don't run out.
• 1:15:02
  SPEAKER_00: Which is the smartest thing that they could ever do.
• 1:15:05
  SPEAKER_00: That means the whole time that there won't be a closed Heaven Hill booth, which is not selling anything.
• 1:15:13
  SPEAKER_00: They can sell everything the whole festival.
• 1:15:16
  SPEAKER_00: And what's their goal?
• 1:15:17
  SPEAKER_00: What is Heaven Hill's?
• 1:15:18
  SPEAKER_00: Oh, wait, it's to sell whiskey, not not sell whiskey.
• 1:15:25
  SPEAKER_00: And then and then they it's funny because Jim Beam is in Claremont and Heaven Hill is like right down the street from the festival.
• 1:15:35
  SPEAKER_00: But Jim Beam has a locker across the street, like a storage facility across the street.
• 1:15:42
  SPEAKER_00: So any second, if they run out, they could just go across the street and get more.
• 1:15:49
  SPEAKER_00: They're there, it's just they it's it's a it is a profit center for those distilleries, and you know.
• 1:15:59
  SPEAKER_01: That's why I think a lot of the a lot of the distilleries are gonna follow suit like Jim Bean did.
• 1:16:06
  SPEAKER_01: They are gonna bring enough of the allocated bottles to satisfy everybody like they did last year.
• 1:16:14
  SPEAKER_00: Tim Dantz says he's sipping on Blood Oath, and he was thinking about Friday, September 11th, and the opening of the festival.
• 1:16:23
  SPEAKER_00: He's gonna be working the welcome center and how much you know that that honor that day.
• 1:16:29
  SPEAKER_00: I think last year our bus tour was on it, and we had a moment of silence for September 11th.
• 1:16:34
  SPEAKER_00: But this year it's the 9th, and it's gonna be fun too.
• 1:16:38
  SPEAKER_00: Well, I guess I could just make sure that there's no that we'll just have current allocated releases on the bus to make you happy so that so that I'll have enough bottles so that it's a hunt for you on the bus.
• 1:16:58
  SPEAKER_01: It's gonna be so much fun having everybody on one bus and not splitting the two buses like we have in the past.
• 1:17:06
  SPEAKER_01: Yep.
• 1:17:06
  SPEAKER_01: This is gonna be an epic bus tour.
• 1:17:11
  SPEAKER_01: Yes.
• 1:17:12
  SPEAKER_01: And you hadn't got your tickets.
• 1:17:14
  SPEAKER_01: If you can still get one, I would see what I could do.
• 1:17:20
  SPEAKER_01: I'll sell you, sell you my seat for double the price.
• 1:17:23
  SPEAKER_00: There's two tickets that to uh that I haven't been able to move.
• 1:17:27
  SPEAKER_00: I mean, it's if there's two there.
• 1:17:30
  SPEAKER_01: If somebody buys my seat for for double the price, I'll take one of yours for half price.
• 1:17:38
  SPEAKER_00: If you get it for double, you're still paying full price.
• 1:17:43
  SPEAKER_00: Oh my god.
• 1:17:44
  SPEAKER_00: And if you're selling your seat, they gotta buy it from the brothers do.
• 1:17:47
  SPEAKER_01: See how brothers do you know?
• 1:17:49
  SPEAKER_01: If you sell your seat, wouldn't even give me that family discount.
• 1:17:58
  SPEAKER_00: All right, so let's end it.
• 1:18:01
  SPEAKER_00: Throw it out to people.
• 1:18:02
  SPEAKER_00: I'm gonna try something else, throwing it out to out to what is the capacity of the bus.
• 1:18:08
  SPEAKER_00: You're not throwing it out.
• 1:18:10
  SPEAKER_00: Tim says, what's the capacity of the bus?
• 1:18:13
  SPEAKER_00: But I'm not throwing it out.
• 1:18:15
  SPEAKER_00: Well, Tim Dance said, what's the capacity of the bus?
• 1:18:17
  SPEAKER_00: The capacity of the bus is 57 people, but the capacity of the distilleries we go to on a tour is 24.
• 1:18:25
  SPEAKER_00: So 24 is what we take on the bus.
• 1:18:32
  SPEAKER_00: All right, everybody.