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Transcript

Indian Creek, Reviving A Family Whiskey Legacy On An Ohio Farm · The Scotchy Bourbon Boys

0:58
SPEAKER_00: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
1:04
SPEAKER_00: Whether you are up for a fire-the-glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in New Liverpool, you won't be disappointed.
1:16
SPEAKER_00: At both locations, their barrel picks all day, every day, are like none other.
1:22
SPEAKER_00: Each location features stations with five barrels, each featuring their pot-distilled bourbons and rye.
1:29
SPEAKER_00: Once the barrels have been thieved and tasted, you can make a selection and find your own bottle.
1:36
SPEAKER_00: A day at Whiskey Thief with their friendly staff and ownership will ensure you many good times with good friends and family.
1:43
SPEAKER_00: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
1:52
SPEAKER_00: Go.
1:56
SPEAKER_00: Wow, it's amazing how quick I was.
2:01
SPEAKER_00: Ever since I lit, all I want is a cherry.
3:06
SPEAKER_00: This has been an unbelievable week.
3:08
SPEAKER_00: Mark Carter on Tuesday from Old Carter, Danny Pelesi from Penelope.
3:14
SPEAKER_00: Then we're at Whiskey War with Hi Bank.
3:18
SPEAKER_00: With Hi Bank with the whole gang.
3:21
SPEAKER_00: Yes, the whole gang.
3:22
SPEAKER_00: Tony, the whole gang.
3:23
SPEAKER_00: Yep.
3:23
SPEAKER_00: And then now we're here with Missy and Joe and from Indian Creek Distillery.
3:30
SPEAKER_00: And this is history.
3:32
SPEAKER_00: We're here with history.
3:33
SPEAKER_00: Welcome you two.
3:34
SPEAKER_00: It's just great to have you guys on the podcast.
3:38
SPEAKER_01: Thanks a bunch.
3:38
SPEAKER_00: And CT is here again.
3:40
SPEAKER_00: And I made it.
3:42
SPEAKER_00: You made it.
3:42
SPEAKER_00: Yeah, but this is like this is seriously, besides a festival week where we we, when we're at a festival, we might book a bunch of podcasts and eventually, but this is four podcasts in one week.
3:55
SPEAKER_00: It's a record for the Scotchy Bourbon Boys.
3:57
SPEAKER_00: And you guys helped us set the record.
3:59
SPEAKER_00: So cheers to that.
4:00
SPEAKER_04: Yes.
4:01
SPEAKER_05: And and uh and this has been a podcast that we've been working on for three years at least.
4:10
SPEAKER_05: This has been what he's saying is whatever you need, you can walk through the camera.
4:18
SPEAKER_05: No, go through, grab it.
4:20
SPEAKER_05: There's there's a way to get to the bar.
4:21
SPEAKER_05: We made sure to feel free.
4:23
SPEAKER_05: That way, if anybody thinks this is AI, I know that I made legit.
4:28
SPEAKER_03: This is legit.
4:30
SPEAKER_05: Missy and I might appear AI, but we are not.
4:33
SPEAKER_05: We are real human beings.
4:37
SPEAKER_00: I mean, I mean, you're the only person in AI that looks that that that when they put them out, they look worse.
4:44
SPEAKER_00: I mean, most people look better.
4:47
SPEAKER_05: Every time he does AI, I'm like, everybody does AI does it, and he's like, dude, what does it look like?
4:52
SPEAKER_05: I mean, I'm getting old, but don't do that to me.
4:55
SPEAKER_01: You're doing that to yourself.
4:56
SPEAKER_01: No, that's that's him.
4:58
SPEAKER_05: He's doing that.
4:59
SPEAKER_05: No, no, no.
5:00
SPEAKER_00: It's like, yeah.
5:00
SPEAKER_05: But yeah, this is a podcast like three years in the making.
5:03
SPEAKER_05: Yes.
5:03
SPEAKER_05: We've we've been trying to get, we've been here for this event, the sip and smoke, which we have shirts here today.
5:09
SPEAKER_05: Sip and smoke.
5:11
SPEAKER_01: Awesome.
5:11
SPEAKER_05: Yeah, we we've been here for this event.
5:14
SPEAKER_05: We sat over on the couch, enjoyed it, and this is just awesome to be able to finally sit down and do this.
5:22
SPEAKER_05: And I know we're gonna be tight on time, so if you're watching, this is not gonna be a long podcast because we got an event.
5:29
SPEAKER_05: Well, we already did the really long podcast.
5:31
SPEAKER_00: Yeah, we we're good at that.
5:33
SPEAKER_00: Where it's like we killed the battery on everything and whatever, but now, yes, but we want to focus on first, Missy.
5:40
SPEAKER_00: Talk about your family and then the discovery of the distill, the stills, not distilled, but the stills.
5:47
SPEAKER_00: And the the the stills are so unique downstairs.
5:50
SPEAKER_00: And you know, when we first came here, I I got the feeling you guys were getting your legs under you.
5:56
SPEAKER_00: You you knew about your family history, there's no doubt when whatever, but but Joe, we'll talk about that later, but but those stills are amazing.
6:04
SPEAKER_00: But just talk about that a little bit, give everybody you know what this is about.
6:08
SPEAKER_01: Yeah, of course.
6:09
SPEAKER_01: Being the sixth generation staly to live here on my family's farm, I grew up with the the treasure of the district here, which was obviously whiskey and early America combined.
6:22
SPEAKER_01: And so we always knew that the stills were here.
6:26
SPEAKER_01: My great-grandfather George hid them away once prohibition hit, because obviously he didn't want them destroyed.
6:34
SPEAKER_01: So we put our beautiful copper girdles in the top of the warehouse where they had stored at one time continuously 400 barrels of whiskey.
6:44
SPEAKER_01: And so having this 200, 100-year history of distilling here, 1820 until prohibition, shut them down.
6:54
SPEAKER_01: Wonderful government came in and said, Up, sorry, and put my family's business well, it was this year.
7:02
SPEAKER_01: It was gone.
7:02
SPEAKER_01: On hold.
7:03
SPEAKER_01: On hold.
7:04
SPEAKER_00: Yeah, that's all that's how you can put it.
7:07
SPEAKER_01: That's how whiskey works.
7:08
SPEAKER_01: I wish George was here, my great grandfather, to tell him thank you for saving those stills, for writing down the recipe, which he called the method of operation.
7:18
SPEAKER_01: It's not a manage bill.
7:20
SPEAKER_01: They use different language then for things.
7:22
SPEAKER_01: It's the method of operation.
7:24
SPEAKER_01: So, anyway, so we got these beautiful double copper pie stills.
7:29
SPEAKER_01: And they are onion-shaped, just gorgeous.
7:33
SPEAKER_01: They were hidden away, kept away, I should say, in the warehouse from 1920 until 2011, when Joe and I decided to resurrect my family's distilling history, which has been quite a run for us to learn about.
7:53
SPEAKER_01: Because we knew nothing about making whiskey.
7:57
SPEAKER_01: I did not even drink whiskey, I didn't like it.
8:01
SPEAKER_00: But you're right there with my wife when I started this, yes?
8:05
SPEAKER_01: Yes, but now I love whiskey because I love my whiskey.
8:10
SPEAKER_03: Right.
8:11
SPEAKER_01: But that's because it is made in the two oldest operating copper pot stills in America.
8:19
SPEAKER_01: They are over 200 years old right now.
8:22
SPEAKER_01: So this whiskey is pre-prohibitional whiskey, and those beautiful, curvy, sexy stills that we have, they hold the fuselage of the flavor of the spirit in their bellies as they're cooking because they actually steep that beautiful spirit when it just rolls up into that cab and it drips back down.
8:45
SPEAKER_01: It's not funneled through a column, you know, really hot and fast.
8:50
SPEAKER_01: It's just real nice and slow.
8:52
SPEAKER_01: So that flavor stays in all of our spirits, and so it's it's transferred really from those stills to your mouth.
9:02
SPEAKER_01: I mean, actually, that's what happens.
9:04
SPEAKER_01: It's because it remains.
9:06
SPEAKER_01: Whether we will bottle it unaged, meaning straight from the still, or whether we age it.
9:13
SPEAKER_01: So that's that's the beauty of double copper pot distillation, which actually was called old fire copper whiskey back in the day because it was made obviously with fire underneath of those fills, which we still use direct fire today.
9:30
SPEAKER_01: We use propane, uh, but it has direct fire under there, Joe said.
9:34
SPEAKER_01: Yeah, he wasn't gonna cut wood like the old boys did.
9:38
SPEAKER_01: He said, I ain't doing that.
9:40
SPEAKER_05: I look at you, but could you imagine?
9:42
SPEAKER_05: I look at you right now, and I understand there's just no way crazy.
9:46
SPEAKER_00: You would have had to have two employees cutting wood full time.
9:49
SPEAKER_00: If they had five or six a day, uh you as you guys, when you were looking uh for doing some repairs on the still, Alan Bishop, he he's gone to Mount Vernon and they they that they chop the wood.
10:02
SPEAKER_00: And when they go up there to do a batch, he's he's he's talked about the fact that it's just exhausting because you have to chop the wood, it's got to put it under there, and when you're doing a batch, you got to keep it.
10:15
SPEAKER_00: And and honestly, the propane makes total sense.
10:18
SPEAKER_00: It's open, you know, you're still using the open flame, yeah, but at the same time, you can control it.
10:24
SPEAKER_00: I mean, wood wood is wood is yeah, I mean, yes, well been there, just because they did it away on the frontier doesn't mean we can't use some technology to keep something consistent, right?
10:37
SPEAKER_01: It's exactly right.
10:38
SPEAKER_01: And and like I've said, they actually hired five to six guys daily just to cut wood here on the farm, right?
10:46
SPEAKER_01: So, you know, it yeah, it's an art.
10:49
SPEAKER_01: I mean, we've got the tools downstairs to show you how they move that wood in and out to make sure that temperature was maintained the same.
10:57
SPEAKER_01: So, yeah, it was an art.
10:59
SPEAKER_00: So, you know, again, Joe's like, hey, yeah, no, I agree with you 100%.
11:05
SPEAKER_01: I mean, my gosh, you know, it this is a lot of work just to produce what we do because it's old school, and Joe will tell you that it's inefficient.
11:16
SPEAKER_01: The girls are inefficient, that's why they went to the call, the rectifiers, you know, because it was about it was about speed, it was about quantity.
11:25
SPEAKER_01: But the thing is with our whiskeys, you're getting, we feel like, superior quality.
11:32
SPEAKER_01: Because, you know what, we're still passionate about what we do.
11:37
SPEAKER_01: I was preaching this today about Jack Jim the boy.
11:41
SPEAKER_01: Sorry for all you folks out there.
11:45
SPEAKER_05: That's all right, they can like those.
11:46
SPEAKER_01: Yeah, you know, it's okay.
11:48
SPEAKER_01: But I'll tell you what, there is something to be said about small craft.
11:52
SPEAKER_01: Craft.
11:53
SPEAKER_01: Yes, there's a craft to this.
11:55
SPEAKER_01: There is a craft, there is an intuition, there is a passion, there is a love.
12:45
SPEAKER_00: So that's but there's a his there's there's craft.
12:49
SPEAKER_00: But you are one of a the few people in the United States, and it's right here in Ohio, folks, because that's historical craft, yes, yeah.
13:00
SPEAKER_00: And that that that is a difference.
13:02
SPEAKER_00: I mean, I you know, some people can replicate those stills, yes, but these are actually the stills.
13:10
SPEAKER_01: These stills.
13:11
SPEAKER_00: Right, and and yes, so you know and so those those girls is what girls, yeah.
13:16
SPEAKER_01: And they should be called girls, they should because they're just sexy curvy girls, right?
13:20
SPEAKER_00: They have names?
13:21
SPEAKER_01: They do.
13:22
SPEAKER_01: It's Anna is the stripper or the singer.
13:27
SPEAKER_00: Let them tell you about the stripper.
13:28
SPEAKER_00: Yeah, I like that, yeah.
13:30
SPEAKER_00: Tell them about you.
13:31
SPEAKER_04: Well, I have to come down to the distillery occasionally at you know, two, three in the morning and check things as they're running, and I'll tell Missy, I'm going down, check the stripper.
13:44
SPEAKER_01: And also he writes, he handwrites journals.
13:47
SPEAKER_01: He's we're so old school.
13:49
SPEAKER_00: I was I was sitting at his desk, yeah.
13:52
SPEAKER_00: And I was like, it was intriguing.
13:54
SPEAKER_00: It was just I kept offering it back up to him, and he's like, I'm fine standing.
13:58
SPEAKER_00: And I'm just sitting there looking at the desk, and it's yeah, it's phenomenal.
14:02
SPEAKER_01: Yeah, it's got all this old school stuff.
14:04
SPEAKER_01: So he says that 100 years from now, somebody's looking at his journals, and they're gonna look and see.
14:10
SPEAKER_01: This guy went down to see the stripper, yeah.
14:13
SPEAKER_05: Yeah, yeah.
14:14
SPEAKER_05: Yeah, he was going every morning at two o'clock.
14:17
SPEAKER_05: Every distiller would will know what that means.
14:19
SPEAKER_03: Oh, yeah.
14:20
SPEAKER_01: So I know we'll understand the stripper f/singler.
14:24
SPEAKER_01: But anyway, that's Anna, and then the doubler diva, she's the diva still.
14:28
SPEAKER_01: Her name's Anna.
14:29
SPEAKER_01: Those are my great great-grandmother and great-grandmother's names.
14:34
SPEAKER_01: Oh, very much.
14:35
SPEAKER_01: Appropriately named for those women.
14:37
SPEAKER_05: And anyway, so and no relation to profession.
14:41
SPEAKER_01: No.
14:43
SPEAKER_01: At least that I don't know.
14:47
SPEAKER_01: There were gypsies here, so we don't know what went on that.
14:50
SPEAKER_05: But but the one thing that I think that's really neat that is still exists here that not everybody can say.
14:56
SPEAKER_05: I mean, there are some places, but there's not the technology here where everything is ran by a computer.
15:03
SPEAKER_05: When I was here the last time, and Joe and I, Joe was running a batch of rye, and he was like, Yeah, taste it.
15:11
SPEAKER_05: So we've like tasted it off the still, like as that's as it's coming off.
15:15
SPEAKER_05: And I'm like, how do you know when that heart is at its peak?
15:21
SPEAKER_05: When do you know when to stop?
15:23
SPEAKER_05: And he's like, There's a lot of things, it's temperature, you know, temperature me plays a big role, and then there's a you know, and it's like, how many places that are producing the amount of variety you guys have?
15:34
SPEAKER_05: We don't have all the bottles up here, right, are putting that much craft into what they're doing.
15:40
SPEAKER_05: Yeah, I don't I don't know that that exists, other than out in Ohio.
15:45
SPEAKER_05: In Ohio, how many people doesn't exist in Ohio?
15:48
SPEAKER_01: Well, actually, I would have to say, and I I don't, and I am not saying this boastfully whatsoever, but throughout any of the whiskey distilleries, who does what we do where you walk down from the house that the ancestors who made the whiskey lived to the walking on history to come down and check on stills that they handled, that they used, that they understood intuitively, that Joe gets the opportunity to do that once again in the shadow of my ancestors who were distillers and pass the grist mill on the way.
16:26
SPEAKER_01: And pass the 1818 grist mill right and do that intuitively because, like Joe always tells me, he goes, I know my girls.
16:36
SPEAKER_01: I just know my girls.
16:38
SPEAKER_01: And I I'm sorry, I don't know of anybody doing that.
16:42
SPEAKER_05: Yeah, it's a special niche.
16:43
SPEAKER_01: It's a real special niche, and you know, I always say people really need to enjoy this whiskey because there'll come a time when we can't use those girls anymore.
16:54
SPEAKER_01: Because you have to understand what that was double copper pot distillation.
17:00
SPEAKER_02: Those that copper yields part of itself into that spirit.
17:05
SPEAKER_01: Every batch, it kind of just goes, okay, have a little bit more of me in there, and that's what gives it that special flavor.
17:14
SPEAKER_01: It's not harmful, it's just part of the wonderful process.
17:16
SPEAKER_01: It's alchemy, is what it is.
17:19
SPEAKER_01: And so you've got this beautiful spirit that's made in those ancient stills.
17:24
SPEAKER_01: You better be buying it and drinking it now.
17:26
SPEAKER_05: And had they been after prohibition, if they had come back out, been used like other brands, yes, they wouldn't be here.
17:34
SPEAKER_01: They would not.
17:35
SPEAKER_05: The fact they were put in the barn and kind of forgotten and like that that day's gone.
17:40
SPEAKER_05: Yes, they they get to be here for us, which is pretty pretty awesome.
17:45
SPEAKER_00: I think I think that you need to be a historical landmark, and then they need to restore the stills that when when they you become a historical landmark, because you are you are an act that act of distilling is just you know, and I I so what did you do, Joe, before you were a distiller?
18:05
SPEAKER_04: I thought you wanted to keep this short.
18:07
SPEAKER_00: No.
18:09
SPEAKER_00: We are we're we're we're we're good, we're on the way.
18:12
SPEAKER_00: Then we gotta start after I asked that question now.
18:14
SPEAKER_00: We're gonna start drinking seven o'clock.
18:16
SPEAKER_01: You'll have to condense that, Joe.
18:18
SPEAKER_01: All right, yeah.
18:19
SPEAKER_01: I see he's looking at his watch.
18:20
SPEAKER_04: Yeah, I was always self-employed.
18:23
SPEAKER_04: My father was self-employed, so I was brought up in that atmosphere.
18:28
SPEAKER_04: My education is electronic engineering, believe it or not.
18:32
SPEAKER_00: That makes sense.
18:33
SPEAKER_04: I worked for Motorola initially and helped them develop pagers.
18:36
SPEAKER_04: Remember pagers?
18:37
SPEAKER_00: No, I uh yeah, they blew up at one point.
18:40
SPEAKER_00: Yeah.
18:41
SPEAKER_04: So um, yes, yes.
18:44
SPEAKER_00: I remember pagers.
18:46
SPEAKER_04: I was raised on the farm.
18:47
SPEAKER_04: That's where I learned how to work.
18:49
SPEAKER_04: I farmed for a number of years.
18:51
SPEAKER_04: Missy and I farmed.
18:53
SPEAKER_04: And let's see, what else?
18:54
SPEAKER_04: We owned a home and uh residential and a commercial fire alarm and burglar alarm company that sold that business.
19:06
SPEAKER_04: We owned a home improvement.
19:09
SPEAKER_04: Yeah, we did home improvement.
19:11
SPEAKER_04: I was a used auto dealer dealing in classic cars, kind of like CT.
19:15
SPEAKER_00: Bad, bad, yeah, yeah, yeah, yeah.
19:18
SPEAKER_00: No, I'm just kidding.
19:19
SPEAKER_00: And uh in fact, that's how we met.
19:21
SPEAKER_04: She saw she saw me in a Corvette and said, Yeah, that's the one I love that guy.
19:26
SPEAKER_00: Because you knew he was a distilled red.
19:29
SPEAKER_00: Was the Corvette red?
19:30
SPEAKER_01: Uh no, it was gold.
19:32
SPEAKER_01: It was gold.
19:32
SPEAKER_05: Oh, and she still accepted you.
19:35
SPEAKER_05: Yeah, a gold Corvette.
19:37
SPEAKER_01: Yeah, wow.
19:37
SPEAKER_01: Yeah, but he had long hair, so you know.
19:39
SPEAKER_01: Oh, yeah, what's your what's your opinion of Corvettes today?
19:42
SPEAKER_00: It's kind of matched.
19:43
SPEAKER_01: Yeah, that's like I have my own cars.
19:45
SPEAKER_00: Yeah, I I just like Corvette like took themselves to another level, right?
19:49
SPEAKER_00: Yeah, exactly.
19:50
SPEAKER_00: Yeah, yeah.
19:51
SPEAKER_04: I I restored Jaguar cars, e-type jags, did that for a number of years, and oh, all kinds of stuff.
19:59
SPEAKER_04: Oh yeah, that's awesome.
20:01
SPEAKER_00: Yeah, that's like a whole thing, and then then you solidify in 2011 and start to bring these them back.
20:11
SPEAKER_00: So now we're in, I mean, 2026, it's 15 years, right?
20:15
SPEAKER_00: So when you refer to them, and anybody I know that's a craft distiller who who understands those pot stills, whether you guys have the oldest, but there's people who have pot stills, and every pot still has its own personality.
20:31
SPEAKER_00: It's been explained to me, and they name them.
20:33
SPEAKER_03: Yeah, you know what I mean?
20:35
SPEAKER_00: And and they all can they all have their intricate um what would you say, problems.
20:42
SPEAKER_00: Yes, but and that and I I've always thought that's why they name them after girls.
20:49
SPEAKER_00: Well, they have because you have to right, the personality, and but you have to know how to get around those problems, just and that's very simple because I I'm married to Roxy, and I have to get around that, and sometimes and sometimes we fuck up.
21:06
SPEAKER_04: Yeah, really, we do.
21:08
SPEAKER_04: I've noticed that, yeah, yeah, we do, yeah.
21:12
SPEAKER_00: But but at the same time, I mean, what was the biggest challenge when you were starting with them and they started up?
21:18
SPEAKER_00: And did you think, oh my god, what the hell am I doing?
21:23
SPEAKER_04: No, I never had one of those moments, but it was it was understanding the process, okay, all inclusive mash, ferment, etc.
21:33
SPEAKER_04: It's a it's like a symphony, and yeah, the thing is, see, you have to understand those stills know much more about distilling than I will ever know.
21:43
SPEAKER_04: And so if you just let them do what they're supposed to do and don't interfere, they're gonna produce good whiskey.
21:51
SPEAKER_00: That's that's a that I I can understand that.
21:54
SPEAKER_00: Is you're you can't push them, you have to let them do what they're gonna do in their own time, is what you're saying.
22:01
SPEAKER_00: Yeah, that's that's that's amazing, and and and to stand before those I remember coming down for this first time, CT brought me down and whatever, and seeing those stills and just thinking about the history behind them and talking about that and what you were doing to to where we are now, and uh, you definitely have a grasp of them.
22:23
SPEAKER_00: And I see also there's a certain confidence of what you're doing also in in how you're going about it.
22:31
SPEAKER_00: And you know, when I when I first was there, when I first was here, I got the sense that you weren't exactly set on what how you were gonna go about it, but now, like even sitting with you today, there's a confidence that you kind of know what's going on.
22:47
SPEAKER_01: Yeah, it took the the whiskey industry, it is a complex industry.
22:53
SPEAKER_00: Yeah, the government's involved.
22:56
SPEAKER_02: Yes.
22:57
SPEAKER_00: I mean, when when when has the government been involved with anything that's not complicated?
23:03
SPEAKER_01: Exactly right.
23:04
SPEAKER_01: So you not only have the federal end, you've got the Ohio end, you know.
23:09
SPEAKER_01: So, yeah, for us to navigate through that and understand those heavy complexities because Joe and I are so naturally independent and we do our own damn thing.
23:23
SPEAKER_01: We don't we we've always been us.
23:26
SPEAKER_01: And so I want to tell you at the very beginning when we had to come under those ODLC regulations and understand that structure.
23:36
SPEAKER_01: That was a that was a sounds kind of funny.
23:41
SPEAKER_01: A like a DNA change for me.
23:43
SPEAKER_01: Like a school.
23:44
SPEAKER_01: That was so deep.
23:45
SPEAKER_00: Yes.
23:46
SPEAKER_01: And now it's not that we've given that up, but we have had to yield ourselves to that structure to be able to do what we're doing.
23:56
SPEAKER_01: But at the beginning, that was really hard.
23:58
SPEAKER_01: So you were seeing part of that struggle of us relinqu relinquishing the freedom that Joe and I still loved in our lives and stayed with in our lives the throughout our whole lives.
24:11
SPEAKER_01: And so that was that was difficult at the beginning.
24:14
SPEAKER_01: And also, you gotta remember Joe had never made listen.
24:18
SPEAKER_01: I didn't drink it.
24:19
SPEAKER_01: We didn't know anything.
24:20
SPEAKER_01: I'm not listening.
24:21
SPEAKER_01: He was always on the drinking hand.
24:24
SPEAKER_00: You knew what it should taste like, right?
24:28
SPEAKER_01: Yeah.
24:29
SPEAKER_01: So it we we literally have grown up in this industry.
24:34
SPEAKER_01: And yeah, I I think I I wrote this the other day in one of my posts about COVID.
24:39
SPEAKER_01: That was the change for us.
24:40
SPEAKER_01: Before that, I want to I want to tell you, it was I mean, there were nights when I go home and I think I think we are absolutely nuts doing this.
24:49
SPEAKER_01: And being in business doesn't help.
24:51
SPEAKER_01: We are never yes, it does, being in this industry, I agree with you.
24:57
SPEAKER_01: You guys are crazy.
24:59
SPEAKER_01: No, you but it's a crazy world.
25:01
SPEAKER_00: There's things that there's things that are presented to you, and you just basically have to realize you're part of something, and and when has the government not been part of it?
25:12
SPEAKER_00: I mean, you're talking about the whiskey revolution when when nobody was getting paid, they were just trading, and then all of a sudden you have.
25:18
SPEAKER_00: I mean, but overall, it's like the great people in whiskey.
25:23
SPEAKER_00: That's it.
25:24
SPEAKER_00: You you love what you're doing so much that you figure it out, yeah.
25:28
SPEAKER_00: And that and the same thing, you just figure it out.
25:30
SPEAKER_00: Well, okay, they're looking at me a little bit more because I do this, or they're doing something like this, and then and it's always changing.
25:37
SPEAKER_00: There's always it, it never is like that.
25:40
SPEAKER_00: It's so complex complex of a system that all of a sudden you've been doing this, you know, since 2011.
25:46
SPEAKER_00: All of a sudden there's a new thing that that well, we'd think this should be like, and it's like, why hasn't that been a part of the last 15 years?
25:54
SPEAKER_00: You know, but yes, I get what you're saying.
25:57
SPEAKER_00: Yeah, but but but you gotta your your your whole commitment to your family and everything and bringing this back, something that hadn't been around since Prohibition, it's so worth it because you know, as it goes forward, it just can keep going.
26:14
SPEAKER_00: Yeah, right.
26:15
SPEAKER_01: Well, this is this is really bigger than Joe and I.
26:19
SPEAKER_01: Whiskey is, you know, we kind of I always lean towards that metaphysical end, and you know, that is it's it's a destiny thing, and it's an aim, and it's it's what's always been placed inside me, and thankfully I've been given a good man through all these years who helped me fulfill this dream of mine, really, and destiny of mine, which he didn't, I don't think he knew he signed up for.
26:45
SPEAKER_00: No, no, I mean I'm sure there's days like you were talking about where you're frustrated, and he's like, Can I figure out how to make her not so frustrated?
26:53
SPEAKER_01: Yes, yeah.
26:55
SPEAKER_01: Well, it's just so when you've got something larger than life that you you have propelling you, there's really no stopping, even whether you're for me, whether I'm in tears or I'm in a good place.
27:09
SPEAKER_01: Do you understand?
27:11
SPEAKER_01: There was no chance of going, I think we'll quit this.
27:14
SPEAKER_01: You know, hey, we can we can go back to our corporate job, you know, or something like that.
27:19
SPEAKER_01: You understand?
27:19
SPEAKER_01: No, yes, this is what a lot of the distilleries are, some of these new ones today.
27:25
SPEAKER_01: It's just guys that got a lot of money.
27:27
SPEAKER_01: Hey, this would be cool.
27:28
SPEAKER_01: I love whiskey.
27:29
SPEAKER_01: Let's let's start it.
27:30
SPEAKER_00: I mean, there's a place for it, but that this isn't it.
27:32
SPEAKER_01: This isn't it, and that's not us.
27:35
SPEAKER_00: And so it it just um there'll be books written about you starting this up.
27:40
SPEAKER_00: I mean, there'll be there'll be stuff told, there'll be stories told about you as that this, you know, as you keep going with with this brand.
27:49
SPEAKER_02: Yeah.
27:50
SPEAKER_00: And in in Ohio, although people would think, and then starting it up in Ohio, that's another thing.
27:56
SPEAKER_00: If you were in Kentucky, that that would be a would have been a little bit easier, but in Ohio, but Ohio has really the dis we were talking about it at where we were before.
28:04
SPEAKER_00: The distillery industry in Ohio is actually making a mark.
28:08
SPEAKER_00: The people in Ohio, and and it's finally gotten to the point where you're putting the age on what you need, and you have all the all the different things, and you know, it's just exciting.
28:20
SPEAKER_01: Well, I again I think the Ohio distillers have grown up.
28:23
SPEAKER_01: I mean, we were number 12 in Ohio when we started.
28:26
SPEAKER_01: Uh one of the first ones up there with good old Middle West, you know, Ryan and Watershed.
28:32
SPEAKER_01: Great.
28:32
SPEAKER_01: You know, we were all the we were kind of those entry-level distillers, and you know, they they've gone their way, which has been beautiful.
28:40
SPEAKER_01: They've they make grape products, and uh I'm real proud of them for the direction and the craft that they have they work with there.
28:48
SPEAKER_01: I know grape's not in it so much anymore, but Ryan, especially this amazing.
28:52
SPEAKER_00: Well, they're putting it into the modern today of Ohio and and and being there with the social like side by side with what's happening in Kentucky and everything.
29:04
SPEAKER_00: But at the same time, you guys are holding down that historic thing that isn't always that's not something that everybody has.
29:12
SPEAKER_00: And and but but but it's nearly few.
29:15
SPEAKER_01: Very few.
29:16
SPEAKER_01: And it it's it's the story that's untold, I guess.
29:19
SPEAKER_01: You know, that it's a lost history of early American whiskey, and we're we're happy to you made a statement about moving on and and some other guys doing that, but you know what, we'll mind staying the same.
29:33
SPEAKER_01: We don't mind continuing continuing to make this kind of whiskey in those stills downstairs.
29:40
SPEAKER_01: Right?
29:40
SPEAKER_01: We don't have to change it.
29:42
SPEAKER_01: I don't we don't want to change.
29:43
SPEAKER_05: No, me you, yeah because that's what people like about it, is the fact that it tastes the way it tastes, it gives them.
29:49
SPEAKER_05: I will just tell you this: between here and Kentucky, there's not too many places you can walk in and buy white dog, especially rye, that's straight off.
29:59
SPEAKER_05: Like there's they just don't sell it because you know why they don't sell it?
30:03
SPEAKER_05: You know why I do because it's not as good until it ages in the only people in Kentucky I know that's doing it is Potter Jane, right?
30:12
SPEAKER_00: And that's because they just started up, so if you're gonna taste their stuff, you know what I mean.
30:17
SPEAKER_05: But if you guys have it all, but when you can drink clear distillate and it's sold in a bottle, yeah, there's a reason.
30:24
SPEAKER_05: Yes, that's and so I think that's amazing.
30:26
SPEAKER_05: You guys you put it out there, and everybody that I've ever been on a tour or even been a fly on the wall has always responded well to that.
30:34
SPEAKER_05: Now, whether they liked it the best, but you have so many expressions, it's hard to say it's the best, yes, but they all like it.
30:43
SPEAKER_01: That's because there ain't nothing like it.
30:45
SPEAKER_01: It's so good.
30:46
SPEAKER_01: It's so good.
30:46
SPEAKER_00: Yeah, that's pot still.
30:47
SPEAKER_00: Uh Potter Jane's just putting out they're putting out that column still stuff, which is good, which is okay.
30:53
SPEAKER_00: They have it, but this is like people but people love to understand what the frontier was about.
30:59
SPEAKER_00: Yeah, because a lot of times the frontier, yes, the barrels were being shipped, or most of the time there was shipped in a barrel because it had to get to the next place, yeah, and so it might be shipped and it might take eight, nine months, and that clear whiskey would turn into what would pick up that color from the barrel.
31:16
SPEAKER_00: But overall, that's the only way to ship it.
31:19
SPEAKER_00: So the clear whiskey was was consistent on the frontier, there's no doubt about it.
31:24
SPEAKER_00: But you know, nowadays we're we're we're about putting it in the barrel and whatever.
31:30
SPEAKER_00: But okay, so now we're at the point.
31:32
SPEAKER_00: Let's let's see, let's let's taste a little bit before because you guys gotta get moving because we got a thing going on, and we're we're good.
31:40
SPEAKER_05: So it's like as as you pour these, Joe, let's so we sit right now for people watching who don't know or listening, in right outside of New Carlisle, which is if you're not familiar with Tip City, New Carlisle, kind of right in between them, really.
31:59
SPEAKER_05: We are right off Interstate 70, just outside of Dayton.
32:03
SPEAKER_05: So if somebody is trying to come here, it's not hard to find.
32:07
SPEAKER_05: You can go on OHLQ, you can find it through different sources.
32:11
SPEAKER_05: But I I challenge everybody in the state of Ohio.
32:15
SPEAKER_05: I always talk to the different distilleries, and I'm like, our experiences need to get better.
32:20
SPEAKER_05: I think our bourbons are great.
32:22
SPEAKER_05: I think we make great whiskey and bourbon.
32:24
SPEAKER_05: Our experiences lack compared to Kentucky.
32:28
SPEAKER_05: But you guys have that story, and you do such a good job with your experience and the tasting bar that the viewers can't see that's right beside us.
32:36
SPEAKER_05: Yeah, not everybody has that.
32:38
SPEAKER_02: Right.
32:39
SPEAKER_05: But this is the one place where when you come, I'm telling you, everybody I've ever sent here is like, I had no idea this existed.
32:46
SPEAKER_05: I live five miles down the road, and I was in the bourbon world, and my brother's like, hey, you know that barn that sits on Staley Road?
32:55
SPEAKER_05: And I'm like, You talking about the one that's right on the road?
32:57
SPEAKER_05: And he's like, Yeah, that's a distillery.
32:59
SPEAKER_05: Have you been there?
32:59
SPEAKER_03: And I'm like, No.
33:03
SPEAKER_05: So I think this is like one of those hidden places that not everybody knows about, but if you haven't, you've got to come here.
33:10
SPEAKER_00: This is well, we're trying to make it so it's not a hidden place anymore.
33:14
SPEAKER_00: That's what we try and do.
33:16
SPEAKER_00: Oh, I love this.
33:16
SPEAKER_00: Plus plus, where do you get to do your tour and tasting with the gr the great granddaughter?
33:24
SPEAKER_00: Third great great great great granddaughter of of the of the uh distilling family.
33:31
SPEAKER_00: Yeah, and just when you think about it, and you do the you do the tastings, and you know, when we came here, you were upstairs doing a tasting and a tour, and you just basically put that dedication in there while while Joe's downstairs just smoking cigars and drinking.
33:46
SPEAKER_00: Oh yeah, that's what you think about.
33:49
SPEAKER_00: No, but you kidding me, but Joe's downstairs and he's there to accommodate people, and it's just the family and the dedication to history, is no doubt it it just exudes that.
34:03
SPEAKER_01: Thank you.
34:04
SPEAKER_01: Well, Jill had already given them 45 minutes of family history and how the hot stills operate.
34:09
SPEAKER_01: So he already done his done his part, yeah.
34:12
SPEAKER_01: I was doing the second half of their frontier whiskey experience.
34:15
SPEAKER_01: So um, I get to share all the expressions.
34:18
SPEAKER_00: It's a lot a lot easier to do these now that you've been doing it for so long.
34:22
SPEAKER_00: It's just kind of like you could do it in your sleep now, right?
34:25
SPEAKER_01: Yeah, I had somebody ask me, well, how did it feel the first time?
34:27
SPEAKER_01: Weren't you nervous?
34:28
SPEAKER_01: I said, I can't even remember.
34:32
SPEAKER_01: I said, We've done thousands of these.
34:34
SPEAKER_01: Yeah.
34:34
SPEAKER_01: So um, but you know, there's still times not to take up a lot of time away from the whiskey bet and not to sound cheesy or anything, but there's still times when I'm sharing my family's history up here and and and watching the people look at me, you know, as they listen.
34:52
SPEAKER_01: And I there's a connection, yeah.
34:54
SPEAKER_01: Sometimes there's some great connection, and I will literally get choked up.
34:58
SPEAKER_01: I mean, it moves me so much to have this opportunity to I'll do it again.
35:06
SPEAKER_01: Oh I'll be good, but but to have this really sacred responsibility to carry my family's legacy forward into a new century.
35:20
SPEAKER_01: And to do it, you know, it's like we used to say to Joe, I'd say, I can't fill, I can't do this, Joe.
35:26
SPEAKER_01: I cannot fill a license of boots.
35:28
SPEAKER_01: I couldn't pull them up, you know.
35:30
SPEAKER_01: I I couldn't couldn't fit into them because he was he was too big of a personality because he had a grist mill, he had a distillery, he had sawmill.
35:39
SPEAKER_05: I mean, that guy was I I think he'd be proud of what you guys have done.
35:42
SPEAKER_05: You guys have put together some amazing stuff.
35:45
SPEAKER_05: Like to to you didn't come out with two bottles and just say, here it is, this is what we're gonna make.
35:50
SPEAKER_05: How many how many line what what do you have right now?
35:54
SPEAKER_01: Uh we actually have ten.
35:57
SPEAKER_05: How many did he have?
35:58
SPEAKER_01: He had one.
35:59
SPEAKER_05: Oh, so those boots probably are okay.
36:03
SPEAKER_01: And a little bourbon on the side that really is rock.
36:05
SPEAKER_05: So you have ten, he had one, and you don't think you filled those boots?
36:09
SPEAKER_05: I don't know.
36:10
SPEAKER_01: Well, like I said, the confidence came much later, but yeah, no, I mean sometimes family's name as well.
36:17
SPEAKER_00: Does he have statistics on how much he was distilling as far as gallons?
36:21
SPEAKER_04: Yeah, we have all those records.
36:22
SPEAKER_04: Yeah, they produced 42 gallons of high-proof rye whiskey per day, which is a lot more than we do.
36:30
SPEAKER_01: Well, yeah, we don't know how they did that.
36:32
SPEAKER_00: I mean, well, it's it's based off the demand in the area, and that there's you you just have to remember you have hundred thousands of other distillers in this country that can put their their whiskey into distribution.
36:52
SPEAKER_00: And when he was doing 42 gallons or whatever, that wasn't a thing, they weren't doing distribution.
36:58
SPEAKER_00: This was the area, the whole area, and this is what they had.
37:02
SPEAKER_00: So you have a competition unlike what he had, but at the same time, you're fulfilling with these the all the different expressions to get people to come here and you guys every single day they're coming here, they're they're tasting it, and you get new people all the time getting into your whiskeys.
37:21
SPEAKER_02: Yeah, yeah.
37:22
SPEAKER_05: I have a uh good comment from Facebook.
37:24
SPEAKER_05: So Ryan Benrick, who is watershed.
37:26
SPEAKER_05: Oh, he commented another another great Ohio distillery.
37:30
SPEAKER_05: Oh, that's absolutely yeah, because Ryan is working hard to work on you know their distillate being of course and there's that's another thing that gets lost in the art of this.
37:42
SPEAKER_05: And no matter what you do, whether you make your own stuff, you're a non-distilling producer, it doesn't matter.
37:49
SPEAKER_05: Good stuff is good stuff, but there is something to be said for the art form that goes into this.
37:53
SPEAKER_04: Yes, right.
37:54
SPEAKER_05: This is not just hey, we bought some barrels and let's figure it out.
37:59
SPEAKER_05: This is it's a different art.
38:01
SPEAKER_00: So so this clear, clear what you were drinking, it's a rye.
38:06
SPEAKER_00: It's a rye.
38:07
SPEAKER_00: And and what's the proof on what do you put that in?
38:09
SPEAKER_04: This is 80 proof, okay, obviously unaged, right out of the still, it's filtered, and then reduced to bottling proof, which is 80, and makes a being a clear product makes an excellent mixer.
38:23
SPEAKER_04: Can be substituted for gin or vodka in a mixture.
38:27
SPEAKER_00: Well, I would definitely want it in my mixed drink instead of gin and vodka.
38:31
SPEAKER_00: And then I will say that it's easy.
38:34
SPEAKER_00: Oh, yeah.
38:35
SPEAKER_00: I mean, that the the there's a little bit, yeah, it just it drinks easy.
38:39
SPEAKER_00: It does, it's um grain forward, yes.
38:42
SPEAKER_01: Yeah, absolutely.
38:43
SPEAKER_01: You're tasting, you're actually tasting the rye grain.
38:47
SPEAKER_01: You know, again, it's the girls and their fistal oils.
38:50
SPEAKER_01: You're tasting rye fused oils, and this is 65% rye, 20% corn, and remain your smaller barley.
38:57
SPEAKER_01: And this is my family's original recipe, so this is what they were known for.
39:01
SPEAKER_01: Was this rye?
39:03
SPEAKER_01: And it's like I always show folks are in the tasting.
39:06
SPEAKER_01: Elias and boys, his sons, and my great-grandfather would have sold this to you in a junk.
39:11
SPEAKER_01: Yeah, obviously.
39:12
SPEAKER_01: And then, you know, being wise businessmen, they knew that barreling it would be good.
39:17
SPEAKER_01: And so that's where my sister, yeah.
39:20
SPEAKER_01: So then it went to an H dry instead, which they sold as well.
39:25
SPEAKER_01: Uh, as I mentioned, the warehouse held 400 barrels.
39:28
SPEAKER_01: Well, that's a that's a lot of barrels to pack.
39:31
SPEAKER_00: Yeah, yeah, yeah.
39:32
SPEAKER_00: You're talking 42 gallons, 53 gallon barrels or around there?
39:38
SPEAKER_00: 42.
39:39
SPEAKER_00: 42?
39:40
SPEAKER_00: Okay, so one barrel a day.
39:42
SPEAKER_04: Yes, yes, and they yeah, they had some aging seven years.
39:47
SPEAKER_05: Oh, so so question, because the history is all here.
39:52
SPEAKER_05: I mean, did you find any at any point in time old distillate old bottles from pre-prohibition?
40:00
SPEAKER_01: Yes, we have one.
40:01
SPEAKER_01: We have one bottle.
40:02
SPEAKER_01: I have one.
40:03
SPEAKER_01: Wow.
40:03
SPEAKER_01: It's probably just laid on a mantle.
40:05
SPEAKER_01: But you won't let me taste it.
40:07
SPEAKER_05: So you've never tasted it.
40:08
SPEAKER_01: How can I lick?
40:10
SPEAKER_01: Lick?
40:11
SPEAKER_01: Look, look, like, like look, everybody wants to lick that bottle.
40:15
SPEAKER_01: I know.
40:16
SPEAKER_05: So you you have a bottle.
40:18
SPEAKER_01: We only have one.
40:19
SPEAKER_01: Was it found here on the it was actually this is a great story.
40:23
SPEAKER_01: Now you gotta understand that George, my great-grandfather, by mid like 1915, he knew what was coming.
40:32
SPEAKER_01: Prohibition was seriously coming into Ohio.
40:34
SPEAKER_01: Yeah, it had already been in many other states, okay?
40:37
SPEAKER_00: Well, and it started in Cleveland.
40:39
SPEAKER_00: I mean, it just they they started getting it going, yes.
40:45
SPEAKER_00: Well, it didn't help the the the factory workers that were laying in the streets after you know they helped out with you know never going home.
40:54
SPEAKER_01: And I mean on wives, yeah.
40:58
SPEAKER_01: Yeah, it's not cool.
41:00
SPEAKER_01: So, anyway, forgot where I was going with that.
41:03
SPEAKER_05: 1915.
41:04
SPEAKER_05: Okay, so George not allowed to drink it.
41:06
SPEAKER_01: Right, George was selling George was selling barrel after barrel, he was getting rid of it, yep, and whatever disability you have, he was selling it.
41:15
SPEAKER_01: We do have some paperwork that said a little bit later for medicine purposes only, which is very interesting, as we know.
41:22
SPEAKER_01: Yes, but anyway, so saying that it does help.
41:25
SPEAKER_01: It does, it was the revenue wife, gave that bottle to my grandmother, who was George's daughter.
41:34
SPEAKER_01: Oh wow, about uh I don't know what years, 1936, maybe she gave that bottle to my grandmother and said, Here, this is the last deal of whiskey.
41:43
SPEAKER_00: So and she didn't drink it not being a whiskey drinker.
41:47
SPEAKER_01: Right.
41:48
SPEAKER_01: Well, she would have been certainly raised as one because she was the daughter of a distiller.
41:51
SPEAKER_01: Right, you know, and she lived here on the farm where they were distilling.
41:54
SPEAKER_01: So she might have, but I mean it's wrapped in paraffine, I mean it's beautiful, and the color of it, I guess I should buy it.
42:02
SPEAKER_00: I mean, you should you should take a picture and put it on social media.
42:06
SPEAKER_01: Well, I have okay, it's it's beautiful, but yes, Jill wants to stop and some out of there.
42:10
SPEAKER_01: I've said no.
42:11
SPEAKER_00: Well, if you open it, it's open.
42:13
SPEAKER_00: It's open and it's then you gotta hypodermic.
42:16
SPEAKER_00: Yeah, with a needle hypermigu.
42:18
SPEAKER_04: That's through the cork.
42:19
SPEAKER_03: Yeah, I don't want to do that.
42:22
SPEAKER_00: It's one bottle, I get it.
42:24
SPEAKER_00: It is that's it.
42:26
SPEAKER_00: We're gonna do it.
42:27
SPEAKER_00: It's hard.
42:28
SPEAKER_00: You know what?
42:29
SPEAKER_00: You know what, guys?
42:30
SPEAKER_00: At one point, maybe, because when you get to the point where it would make sense, and we'll do a podcast when we taste it.
42:37
SPEAKER_00: Oh my god.
42:37
SPEAKER_00: Don't don't tell me that.
42:40
SPEAKER_00: Oh my gosh.
42:42
SPEAKER_03: Listen, people put you on the sick for 15 minutes.
42:48
SPEAKER_05: We'll be wheeling around there.
42:52
SPEAKER_00: It won't be it won't be a podcast from up here.
42:56
SPEAKER_05: We won't go upstairs.
42:58
SPEAKER_00: It'll be from the new place downstairs.
43:01
SPEAKER_00: That's it.
43:02
SPEAKER_00: Yeah.
43:02
SPEAKER_00: With the ramp.
43:04
SPEAKER_02: With the ramp.
43:05
SPEAKER_02: Yeah, yeah.
43:05
SPEAKER_02: But anyway, yes.
43:07
SPEAKER_05: So that is the only one.
43:08
SPEAKER_05: That's it.
43:09
SPEAKER_05: That's that's phenomenal.
43:10
SPEAKER_01: That's it.
43:11
SPEAKER_01: We still act.
43:12
SPEAKER_01: I mean, it is pretty proud.
43:14
SPEAKER_05: So does the whiskey Indian Creek?
43:17
SPEAKER_05: What did it say?
43:18
SPEAKER_01: Nothing.
43:18
SPEAKER_01: Well, my family never bottled their whiskey.
43:21
SPEAKER_05: So yeah, it was just a plane.
43:22
SPEAKER_01: It was an extra.
43:23
SPEAKER_01: I don't evidently I don't know the revenue, or must have taken a little bit home with him before prohibition.
43:30
SPEAKER_01: And so they poured it into a bottle and gave it to my grandma.
43:33
SPEAKER_01: Oh.
43:34
SPEAKER_01: Okay.
43:35
SPEAKER_00: If you sold that bottle, you probably could finish everything off.
43:39
SPEAKER_01: Yeah, that's right.
43:40
SPEAKER_01: Yes, you're exactly right.
43:41
SPEAKER_01: I could probably call my three hours around it.
43:43
SPEAKER_00: Yeah, exactly.
43:44
SPEAKER_00: I mean, yeah, it's like no label and it's it's that.
43:48
SPEAKER_00: And yes, you could get a really rich guy to because that's something that is history right there.
43:55
SPEAKER_01: That is true whiskey history right there.
43:58
SPEAKER_01: Yeah.
43:58
SPEAKER_01: Ohio.
43:59
SPEAKER_00: Okay, we're getting long.
44:00
SPEAKER_00: So let's let's just do one more tasting of what you want us to taste to, and then we'll hit the events.
44:07
SPEAKER_00: We'll wrap up because we had the beginning.
44:09
SPEAKER_00: Let's let's have the end.
44:11
SPEAKER_01: All right, Joe's choosing here.
44:12
SPEAKER_00: I know what Joe's choosing.
44:13
SPEAKER_01: I know what he's doing.
44:14
SPEAKER_05: I know it's a bond house every time.
44:21
SPEAKER_05: This is old.
44:21
SPEAKER_05: This is Joe.
44:22
SPEAKER_00: Oh well.
44:25
SPEAKER_00: Sorry.
44:26
SPEAKER_00: Sorry.
44:26
SPEAKER_00: I got some of it.
44:27
SPEAKER_00: I didn't spill it all.
44:28
SPEAKER_00: I have some more.
44:29
SPEAKER_00: I think we have napkins.
44:31
SPEAKER_00: I got some.
44:32
SPEAKER_00: Does anybody got a straw?
44:34
SPEAKER_01: Everybody got a straw.
44:36
SPEAKER_01: Okay, bond house.
44:38
SPEAKER_01: Little house.
44:39
SPEAKER_04: 95% corn, five percent malted barley.
44:43
SPEAKER_05: Which is really high corn compared to the which makes some of the best whiskey I've ever tasted.
44:49
SPEAKER_01: That is old, old bourbon recipe.
44:52
SPEAKER_04: I think it's burn recipe.
44:54
SPEAKER_04: Yeah.
44:54
SPEAKER_04: 30 gallon barrel, minimum of 24 months.
44:57
SPEAKER_04: This particular one is about this is about 30 months.
45:01
SPEAKER_04: About 30 gallon barrel.
45:04
SPEAKER_04: And uh bottled that cash drink.
45:06
SPEAKER_04: 120 proof.
45:08
SPEAKER_04: That's good.
45:09
SPEAKER_04: Very drinkable.
45:10
SPEAKER_02: That's good.
45:10
SPEAKER_01: Yeah.
45:11
SPEAKER_01: So, you know, those small barrels, I always like to clarify this.
45:14
SPEAKER_01: You know, this is a 30-gallon barrel.
45:17
SPEAKER_01: That's going to give you an equivalent note of a burning 53 gallon barrel.
45:25
SPEAKER_00: The sweetness is nice.
45:26
unknown: Yeah.
45:26
SPEAKER_01: So you're talking, and you know, some of this that wow, this bourbon just wants to come out of the glass, doesn't it?
45:33
SPEAKER_00: Yeah, I know.
45:34
SPEAKER_00: Must be the core.
45:35
SPEAKER_00: Must be the four.
45:38
SPEAKER_01: We've got some out there that's pushing four years now.
45:41
SPEAKER_00: Yeah.
45:42
SPEAKER_01: And I'll tell you what, when we bring those out.
45:46
SPEAKER_00: So if anybody for everybody out there, the smaller the barrel, that you really have to it ages comparatively to a 53-gallon barrel a little bit the the flavors get into it a little quicker.
46:01
SPEAKER_00: Because the whiskey's in there and how it works and and just the mass and the volume of what's in there.
46:07
SPEAKER_00: And so a four-year is is getting up there, but at the same time, as you keep going, I mean the the barrel with the corn just just that caramel.
46:18
SPEAKER_00: I mean, this still at 30 months is picking up some of the corn corn grains, but you're starting to really feel the effects of the barrel.
46:26
SPEAKER_03: Yeah, you are.
46:28
SPEAKER_05: And that pot still still leaves that oily mouthfeel that you don't get from some things.
46:33
SPEAKER_05: It's it has that nice viscosity to it.
46:35
SPEAKER_05: Yeah, that's correct.
46:36
SPEAKER_05: You're exactly soils.
46:39
SPEAKER_01: Yeah, it has a lot more viscosity than the thinner polyp still.
46:43
SPEAKER_01: It's just a natural phenomenon that happens with the pot cells.
46:46
SPEAKER_01: And that's what makes pot distillation so uh beautiful, really.
46:53
SPEAKER_05: I don't know that I use funk, but the pot still sounds good to me.
47:01
SPEAKER_01: Yeah.
47:02
SPEAKER_00: Well, we appreciate you guys taking that.
47:04
SPEAKER_00: The pot still profile.
47:06
SPEAKER_00: Right.
47:06
SPEAKER_00: The profile but the but Ohio has its own profile compared to Indiana, compared to Kentucky.
47:14
SPEAKER_00: Everybody every single state has a certain aspect that's there.
47:19
SPEAKER_00: And and when you come to the pot still, you definitely are picking up, but there's also those, you know, the grains and everything, Ohio grains and everything that we use.
47:29
SPEAKER_00: And I mean, honestly, I think as we go forward, Ohio is really establishing themselves.
47:36
SPEAKER_00: We're and and it's funny because as we established ourselves as one of the largest markets in the bourbon and whiskey industry, you know, we're right up there, four or five, whatever you want to rank us.
47:48
SPEAKER_00: That the distilleries have responded to that, you know, that people love that whiskey and bourbon.
47:56
SPEAKER_00: And honestly, in the middle of the country and everything, you guys are in a good market and you're producing what the rest of the world needs.
48:06
SPEAKER_00: You're you're preserving what was once.
48:13
SPEAKER_00: You know, and it's just like when you think about I think about other distilleries in Ohio, they've they've done a good job and whatever, but they're more into the modern aspect, whereas there's just a few places preserving the history, and you guys do it really well.
48:27
SPEAKER_02: Thank you.
48:28
SPEAKER_04: Very much.
48:29
SPEAKER_04: I think all through the 1800s, Ohio had more distilleries than any other state.
48:36
SPEAKER_05: I believe it.
48:36
SPEAKER_01: So they've been at the forefront for really a long time for centuries.
48:41
SPEAKER_05: Quietly.
48:42
SPEAKER_05: Right?
48:42
SPEAKER_05: Quietly until they hid their stills.
48:46
SPEAKER_01: Yes.
48:47
SPEAKER_03: Yeah, there you go.
48:48
SPEAKER_03: You're right.
48:48
SPEAKER_05: Because they couldn't get a medicinal license.
48:52
SPEAKER_05: In 1920, you're right.
48:56
SPEAKER_05: So now we can still enjoy what those girls put together, which is amazing.
49:00
SPEAKER_00: So Remus didn't come and rage your dis your family's distillery for their barrels like you, like he was in Kentucky.
49:08
SPEAKER_02: That's right.
49:09
SPEAKER_02: That's right.
49:09
SPEAKER_02: That's right.
49:11
SPEAKER_05: Nash is tuning in.
49:12
SPEAKER_05: I know he and Matt both uh both part of the podcast.
49:15
SPEAKER_05: They couldn't be here today.
49:16
SPEAKER_05: Obviously, they're in South Carolina and Cleveland.
49:18
SPEAKER_05: So but uh glad they're uh they're on board.
49:21
SPEAKER_05: They're usually live during our Zooms and so forth.
49:23
SPEAKER_02: So it's cool.
49:24
SPEAKER_05: But no, thank you guys for taking time.
49:26
SPEAKER_05: I know this is a big event for you.
49:27
SPEAKER_05: We don't want to tie you up.
49:29
SPEAKER_05: You can go down and have cigars, mingle.
49:32
SPEAKER_05: Yes, you know, that's in your curio cabinet that you're gonna give Joe the key to.
49:39
SPEAKER_03: Or a syringe.
49:41
SPEAKER_03: Don't give that boy a syringe.
49:43
SPEAKER_05: The key is not in your possession, Joe.
49:45
SPEAKER_05: You're not allowed to have it.
49:48
SPEAKER_05: We're gonna do it.
49:49
SPEAKER_01: No, no syringe, you're gonna handle off of it.
49:51
SPEAKER_01: We're gonna do it.
49:54
SPEAKER_05: But if you haven't been here, I think that that's the thing for anybody in Ohio.
49:57
SPEAKER_00: We should we should this is when if he ever does it, we should get somebody who's an expert at extracting it for originality.
50:06
SPEAKER_01: Yeah, well, I thought about you, you know, Nancy Frey.
50:08
SPEAKER_00: Yeah, okay.
50:09
SPEAKER_05: We talked about her this morning.
50:10
SPEAKER_05: Yes.
50:11
SPEAKER_05: Yeah.
50:11
SPEAKER_01: We met Nancy years ago at the first ADI conference.
50:15
SPEAKER_01: We went to Lobo in 11th, 2011.
50:18
SPEAKER_01: Okay, yeah.
50:18
SPEAKER_01: And I remember riding on the bus going to all those distilleries, Nancy and I listened together.
50:23
SPEAKER_01: And boy, did we have this magic.
50:26
SPEAKER_00: There you go.
50:27
SPEAKER_01: And so I I thought about Nancy.
50:29
SPEAKER_01: If you're listening by chance, I love Nancy.
50:32
SPEAKER_01: Yeah, we had a wonderful magical time together.
50:34
SPEAKER_01: But anyway, yeah, work that out so it's a big thing.
50:38
SPEAKER_01: Yeah, yeah.
50:40
SPEAKER_05: She does.
50:40
SPEAKER_05: Yeah, there the the bourbon world, you know how it is.
50:43
SPEAKER_05: You everybody pays attention to everybody.
50:45
SPEAKER_05: It's it's a small, it's a big group, but it's small.
50:49
SPEAKER_05: It is, especially in the size that you are, and what she's doing now with still Austin and other brands.
50:54
SPEAKER_05: It's yeah, yeah, that's beautiful.
50:55
SPEAKER_03: Yeah, we kind of attract a lot.
50:58
SPEAKER_05: Well, Jeff, we probably better wrap it up.
51:00
SPEAKER_05: We'll rack it.
51:01
SPEAKER_00: Okay.
51:01
SPEAKER_00: So what so give a give a shout out to your website and everything.
51:05
SPEAKER_01: Okay, minifreekdistillery.com.
51:08
SPEAKER_01: Follow us on Facebook, Instagram, we make free distillery, and we have a lot of events.
51:12
SPEAKER_01: So come up, see us, those, uh, whatever give to us.
51:15
SPEAKER_01: So it's just us.
51:18
SPEAKER_00: All right.
51:18
SPEAKER_00: So www.scotchybourbonboys.com and then also Facebook, Instagram, YouTube, X, along with iHeart, Apple, Spotify.
51:27
SPEAKER_00: Whether you listen to us or watch us, make sure you leave us good feedback or become members or leave us super chats and everything.
51:34
SPEAKER_00: Everything goes to the right place.
51:36
SPEAKER_00: But remember, good bourbon equals good friends, good times.
51:42
SPEAKER_00: Drink responsibly, don't drink and drive, and live your life uncut and unfiltered.
51:48
SPEAKER_01: You're here.
51:49
SPEAKER_00: There you go, C D C T.
51:53
SPEAKER_05: Cheers.
51:54
unknown: Cheers.
51:55
SPEAKER_05: What's left in here?
51:56
SPEAKER_05: I refilled with bond health.
51:57
SPEAKER_05: Oh, I'll cure you.
51:59
SPEAKER_05: There you go.
51:59
SPEAKER_01: There you go.
51:59
SPEAKER_01: Joe will refill on trade.
52:08
SPEAKER_01: Yeah, that's good.
52:09
SPEAKER_05: We finally got to do it.
52:12
SPEAKER_03: It's okay.
52:12
SPEAKER_05: They're there.
52:14
SPEAKER_05: And actually, it's nice because people are intrigued.
52:17
SPEAKER_05: I'm sorry.
52:17
SPEAKER_05: There was a guy that commented, he's like, I thank you guys, that's awesome.
52:20
SPEAKER_05: I'm gonna I need to get there.
52:22
SPEAKER_05: So that's that's what it's about.
52:24
SPEAKER_05: Yep.
52:25
SPEAKER_05: Even because one triggers another one.
52:27
SPEAKER_00: Actually, another one who was working for Luca Mariano, and he's a mu now he's a music teacher.
52:33
SPEAKER_00: He's like, I'll write you a theme song.
52:36
SPEAKER_00: He wrote it.
52:36
SPEAKER_00: Now I have an AI one I wrote, yeah.
52:39
SPEAKER_00: But I can't do it on the road.
52:41
SPEAKER_00: That's just me in the studio.
52:43
SPEAKER_00: I got it all set up, but we just go with our main theme song for that.
52:48
SPEAKER_00: No.
52:50
SPEAKER_00: That's a good one.
52:51
SPEAKER_00: Good.
52:52
SPEAKER_01: By the way, talk.
52:55
SPEAKER_00: You didn't told me to leave.