Latest / The Scotchy Bourbon Boys / Sailing Through Flavor: Innovations Of Jefferson's Oceans with Kentucky Artisans Benjamin Eaves

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Sailing Through Flavor: Innovations Of Jefferson's Oceans with Kentucky Artisans Benjamin Eaves · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle 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 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 1:52
  Speaker 1: We'll be you next week.
• 2:00
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:09
  Speaker 1: We've got a special lineup tonight.
• 3:12
  Speaker 1: I can't wait.
• 3:14
  Speaker 1: I've been waiting for this.
• 3:18
  Speaker 1: So the way that it started, we got whiskey here tonight and we got Super Nash, but we also have do you go by Ben or Benjamin?
• 3:26
  Speaker 1: Either one's fine with me.
• 3:28
  Speaker 1: We got Ben Eves, a friend of the podcast and a friend of the Scotchy Bourbon Boys, and you know, just a friend.
• 3:36
  Speaker 1: I look at him as a friend just because every time we get together we're usually tipping some back and having a good time.
• 3:44
  Speaker 1: And uh, and also the head head processor right now right at uh, the kentucky artisan distillery.
• 3:53
  Speaker 1: They're right out in louisville.
• 3:55
  Speaker 1: And then also, uh, he's as far as he's running in the distillation process and pretty much doing everything.
• 4:04
  Speaker 1: So the way that this podcast started tonight is that whiskey for Christmas gave us all bottles of Oceans.
• 4:14
  Speaker 1: Super Nash ended up with the Oceans 29 weeded mash bill.
• 4:19
  Speaker 1: I've already got, I I believe, four bottles of that.
• 4:23
  Speaker 1: My wife roxy, she absolutely loves that 29.
• 4:28
  Speaker 1: We did so we, I think that I've got four right now, one open, three backups and we've already finished two bottles.
• 4:36
  Speaker 1: So that's how much we got.
• 4:37
  Speaker 1: And then the state of ohio released it, so then we were able to pick up a bunch of it.
• 4:42
  Speaker 1: So Whiskey liked it.
• 4:45
  Speaker 1: And then also this is the one that really intrigued me it was Voyage 25, but it's the weeded version and I didn't know that there was other.
• 4:57
  Speaker 1: Like every Voyage had multiple mash bills on it, or some of them do, or whatnot, so I wasn't sure.
• 5:10
  Speaker 3: You there Whiskey.
• 5:11
  Speaker 3: So it's not every voyage that I think they produce a weeded.
• 5:13
  Speaker 3: I've never found one in every sequence, but I know they've been on 19, 23, 25, and 29.
• 5:20
  Speaker 3: Those are the ones I've been able to locate 19, 23, 25, and 29.
• 5:25
  Speaker 1: Those are the ones I've been able to locate.
• 5:26
  Speaker 1: So the 29, I think, was a majority of.
• 5:28
  Speaker 1: There's a couple of voyages that were majority weeded that they released the now.
• 5:33
  Speaker 1: Are they all single barrels, ben, or are they other is?
• 5:41
  Speaker 4: there a main batch and then single barrels get released.
• 5:43
  Speaker 4: Usually my experience with this there's typically, typically there's a normal batch that's released and then they'll do single barrels.
• 5:48
  Speaker 4: They'll set aside a portion of those to be selected as single barrels.
• 6:01
  Speaker 3: That's actually what I'm sipping on tonight is Voyage 32, which is what we've been in process bottling, and that's another weeded mash bill.
• 6:06
  Speaker 3: I'll have that one yet, Ben.
• 6:07
  Speaker 3: It should be hitting the shelves very soon.
• 6:08
  Speaker 3: It's like Pokemon.
• 6:09
  Speaker 3: I've got to catch them all.
• 6:10
  Speaker 1: Well, maybe we could come down and pick it up at the gift shop, because that's when I saw you me and Roxy were coming home that time and saw you and the 29 was in the gift shop.
• 6:22
  Speaker 1: But the batches are obviously what's probably the main uh part of the voyage, but then like so, so when you do get a regular mash bill a rye you know a rye mash, a rye mash, bourbon, rye mash bill and you pick up a weeded single barrel, it's kind of a special thing, right, definitely, yeah, yeah.
• 6:46
  Speaker 1: So thank you for that Whiskey.
• 6:49
  Speaker 1: I appreciate this bottle.
• 6:52
  Speaker 1: Now, one thing that we've learned about weeded mash bills is that they really need to once you, you need to open them up.
• 7:02
  Speaker 1: So, like this was opened up last night.
• 7:04
  Speaker 1: I opened this beforehand and I wanted it to breathe, but I actually left the cap off all night.
• 7:09
  Speaker 1: Now, um, we did.
• 7:12
  Speaker 1: You know, we've had, uh, a couple of people who blend weed, weeded uh, bourbons and whatnot, and it's a whole different what would you say Animal compared to a rye.
• 7:23
  Speaker 1: A lot of times the rye is a more hardier grain where the wheat's a little bit more fragile, and so it seems like when you open up a weeded one and you let it breathe.
• 7:37
  Speaker 1: How much it opens up and expresses itself is a little bit more than what a rye mash bill Now.
• 7:45
  Speaker 1: Have you come across that at all?
• 7:49
  Speaker 4: I mean personally from my experience.
• 7:50
  Speaker 4: I like letting everything that I've handled open up and oxidize a little bit.
• 7:54
  Speaker 4: You know it's like I have a lot of experience with wine.
• 7:58
  Speaker 4: It's like good wine.
• 7:59
  Speaker 4: A lot of times you've got to let it open up and breathe.
• 8:00
  Speaker 4: Experience with wine it's like good wine.
• 8:04
  Speaker 4: A lot of times you're going to let it open up and breathe.
• 8:05
  Speaker 4: As it interacts with that air you're going to get typically releasing more complexity, but you also what I love about a good whiskey in a glass is when it evolves and changes.
• 8:13
  Speaker 4: Every sip is something a little bit different.
• 8:15
  Speaker 4: That to me, is a marker for something that carries good complexity and that's what I really enjoy.
• 8:20
  Speaker 4: If I'm taking a sip and it's the exact same three notes every time okay, background whiskey I'm a little bit bored with that.
• 8:26
  Speaker 4: But every time I lift that glass, that nose to it is changing, is evolving, the palate's constantly hitting different notes, different flavors coming off of that every time.
• 8:36
  Speaker 4: That's something that I really dig in and savor.
• 8:38
  Speaker 4: And for me, I actually see that more with.
• 8:45
  Speaker 4: I typically get more complexity with a rye mash bill than I do with a weeded mash bill.
• 8:47
  Speaker 4: Weed is not exactly my personal preference, but I can certainly enjoy them.
• 8:51
  Speaker 4: You know, I think there's some really good stuff out there and you know it's got a good softness and you tend to get a lot of big cinnamon and bready notes out of those weeded match bills.
• 9:02
  Speaker 4: But yeah, that's kind of where I see it.
• 9:06
  Speaker 1: Yeah, and it's kind of like so let's real quick.
• 9:13
  Speaker 1: We already went through a little bit pre.
• 9:15
  Speaker 1: We pre-went through your journey, but now that we're on the podcast, we kind of just do a review for everybody out there.
• 9:27
  Speaker 1: Uh, you got into this, we, and we really what made you want to get into distilling?
• 9:30
  Speaker 1: I mean, where's the?
• 9:31
  Speaker 1: You know?
• 9:32
  Speaker 1: I know I kind of came into the beginning when you were working with alan, but what, what was it that even made you want to work with Allen?
• 9:41
  Speaker 4: It's probably for me a little bit, just my personality.
• 9:44
  Speaker 4: Any kind of hobby that I get into, I tend to push and take it to, whatever the foundation is of it.
• 9:51
  Speaker 4: So you know, if I'm getting into shooting which you know it's a hobby I enjoy it's not good enough to go to the range to shoot.
• 9:57
  Speaker 4: I want to start building the guns, putting them together, making custom builds, that kind of thing, learning everything I can about it.
• 10:03
  Speaker 4: So probably 20 years ago I started getting into whiskey.
• 10:06
  Speaker 4: I like to share with a lot of people, especially in today's age.
• 10:10
  Speaker 4: Like when I first started you could find Elijah Craig, 18 year for $39 on the shelf at Total Wine Eagle Rare, 17 for 70 bucks stacked deep.
• 10:19
  Speaker 4: That's when I got into whiskey was when it was available.
• 10:21
  Speaker 4: Like that stacks, stacked deep.
• 10:23
  Speaker 4: That's when I got into whiskey was when it was available.
• 10:26
  Speaker 4: Like that it just got into from that, doing little, aging projects with bottom shelf stuff, seeing what I could do better and then just learning the whole process.
• 10:34
  Speaker 4: The more I learned about it, the more it was like I've got to do this.
• 10:37
  Speaker 4: It was at a place in time in life where it hit just right time to make a change and uh started, uh, getting in that process and part of it was I was part of a youtube cast.
• 10:47
  Speaker 4: My whiskey didn't still going.
• 10:49
  Speaker 4: Mike and patrick, love those guys.
• 10:51
  Speaker 4: Um, and we had a monday night where we would interview and talk with it stillers.
• 10:57
  Speaker 4: So getting to meet and talk with people like that, that further fuels my desire to get in the industry.
• 11:49
  Speaker 4: And then that's when we met Alan Bishop and formed a relationship with him and Jolie and just it took off from there pretty quick.
• 11:59
  Speaker 1: Yeah, that's for sure.
• 12:00
  Speaker 1: And yeah, so you were working with Alan a little bit and then that job opened up at where you're at now Kentucky Artisan Distillery.
• 12:11
  Speaker 1: Now, just so, we were talking a little bit about oceans and we're talking about but go through for everybody the partnership, because when you go there you realize it is a partnership and what's happening going forward.
• 12:26
  Speaker 1: And what's happening going forward, we all know I mean, you know I was with Stephen Fonte and basically the amount of space that Oceans has.
• 12:35
  Speaker 1: There's a lot going to be happening for Jeffersons and Oceans coming up and they're right now going to kind of where you guys are at right now.
• 12:46
  Speaker 4: So I mean they partnered with Kentucky.
• 12:48
  Speaker 4: Artisan well before I got there.
• 12:50
  Speaker 4: We were considered the home of Jefferson's for a good while and I think, as a lot of you Bergen people know, they've been building their own distillery and should be opening up this coming year Probably last I heard maybe pushing towards into summer somewhere around in there should be ready to go, but we're still doing some processing and bottling for them.
• 13:13
  Speaker 4: We did distilling for them up through last year.
• 13:16
  Speaker 4: That contract's over but we're still working on bottling projects for them and various things like that.
• 13:23
  Speaker 4: They have a great master blender, allie Ochoa, and we work with her on making sure that you know, figuring out the right blends, the right profiles, that everything is there that they want moving forward.
• 13:36
  Speaker 4: But they've got a nice state-of-the-art facility.
• 13:39
  Speaker 4: They're going to be kicking off and I think the best is yet to come for Jefferson.
• 13:44
  Speaker 4: So I mean, they've had a hell of a run so far, but you know, I think they're moving in the right direction.
• 13:49
  Speaker 1: So I was watching um where's that facility located at.
• 13:55
  Speaker 4: They're going to be down there close to maker's mark actually it's right behind limestone branch.
• 14:00
  Speaker 1: If you remember steven talking about how he looked out over fields and they bought enough, there's going to be not fields there very long.
• 14:08
  Speaker 1: You know it's now they're building, you can see it.
• 14:10
  Speaker 1: You can see it from limestone branch, but then they were talking about that it's.
• 14:14
  Speaker 1: The fields will eventually become rickhouses, right?
• 14:17
  Speaker 1: I remember?
• 14:18
  Speaker 1: they bought a lot of land.
• 14:19
  Speaker 1: But okay, so as so, you were talking about doing all that with with them.
• 14:24
  Speaker 1: And last night it was kind of cool because I knew we were doing this podcast, I knew we were talking about oceans and I was watching the show.
• 14:31
  Speaker 1: I believe it's called shrinkage with, uh, harrison ford and jason siegel on apple, and harrison ford be sure that wasn't in the shower.
• 14:40
  Speaker 1: Yeah, I knew you were going to come up with that you know, you know, just know stacy's watching tonight.
• 14:45
  Speaker 1: You better be good anyways, anyways it's.
• 14:49
  Speaker 1: But anyways it is.
• 14:50
  Speaker 1: Um, the one character Harrison Ford plays has Parkinson's and he had to.
• 14:57
  Speaker 1: One of the things he has to do is quit drinking.
• 14:59
  Speaker 1: So his last pour on the show when he was doing it with the with a friend in the show, was he described.
• 15:07
  Speaker 1: He said this bottle and he pulled it out and I could instantly I said to roxy, I said that's an oceans bottle and it was it.
• 15:15
  Speaker 1: He's like this.
• 15:16
  Speaker 1: This, this bourbon goes on the ocean and it ages and goes around and he goes and he pours the glass and he pours and he goes.
• 15:24
  Speaker 1: This is the last glass that I'm ever going to drink.
• 15:26
  Speaker 1: So you know, he did that with a friend.
• 15:28
  Speaker 1: So I thought that was really kind of cool that they picked Oceans and I got to see it the day before.
• 15:34
  Speaker 1: We did a podcast with you, ben, and then.
• 15:37
  Speaker 1: So, going forward, now you guys have brands at your place, your brands, correct?
• 15:45
  Speaker 1: Yeah?
• 15:46
  Speaker 4: We do so.
• 15:47
  Speaker 4: We are a contract distiller, so we work with a lot of different premium brands like Cream of Kentucky, Whiskey Row, etc.
• 15:53
  Speaker 4: But we are actually getting ready to launch our own house brand this month KD Artisan Series.
• 16:01
  Speaker 4: We've got about six different mash bills that we're going to be releasing and with that we're opening up a barrel house experience where you can come opening up a barrel house experience where you can come thief your own, fill your own bottle, be able to sample straight from the barrel of those different mash bills and, being able to do what we do, we can change that up.
• 16:18
  Speaker 4: So it's a pretty cool experience.
• 16:20
  Speaker 4: And the first lineup we got out is everything from a weeded mash bill to a single malt, and so it'll be a great experience to come and see how all those different flavor profiles line up and compare one to the other.
• 16:33
  Speaker 4: But we're very excited about that as well.
• 16:35
  Speaker 4: And Jade, we're getting ready to bottle and move forward with his own personal project.
• 16:42
  Speaker 4: He's got his own line that's going to be releasing right around derby time and it's called Trackside.
• 16:48
  Speaker 4: So keep an eye eye on that one.
• 16:50
  Speaker 4: He's been setting aside special barrels, uh for this for a while and working on that project um on his own time, but time's come and he's ready to move forward on that.
• 16:58
  Speaker 1: So those are a couple of very exciting things going on around kentucky artisan right now well, that would be cool to be part of, and that release or whatever with you guys around that time, and so let's keep us updated so we can maybe make a trip down and that would be.
• 17:14
  Speaker 1: That's the kind of thing we love to come down for when you know cause.
• 17:17
  Speaker 1: You know I had Jade on a couple of years ago and definitely there's no doubt that he's just meeting him and doing that podcast.
• 17:27
  Speaker 1: You know that he's.
• 17:28
  Speaker 1: He's a good guy and he knows what he's doing and he really has a good, he has a direction, you know.
• 17:34
  Speaker 5: He has a passion and he's very enthusiastic about what he does.
• 17:38
  Speaker 4: And you can.
• 17:38
  Speaker 4: If you know him, you know that when he gets behind a project or he's going to release his own label, his own brand, it's going to be very good, it's very well thought out, he's very intentional with everything he does and it's going to be some phenomenal whiskeys coming out from that.
• 17:53
  Speaker 1: Can't wait, that's awesome.
• 17:56
  Speaker 1: So just for everybody, as far as the uniqueness of this brand, are you guys?
• 18:04
  Speaker 1: I mean, will you guys have any association with them as far as maybe throwing a couple barrels on of your own, going out to the ocean or anything like that?
• 18:15
  Speaker 1: I mean, you do have Trey.
• 18:19
  Speaker 4: I don't think we'll be doing anything like that, but I think we'll still be partnering, helping model some special projects, usually like some single barrels, things like that, moving forward.
• 18:27
  Speaker 4: We'd love to continue that partnership.
• 18:29
  Speaker 1: Now, is Trey still involved with the brand, or has he kind of gotten to the point where he's turned everything over?
• 18:37
  Speaker 4: My understanding with Trey is he is keeping their how can I put this?
• 18:43
  Speaker 4: He's keeping them quite busy with all the creativity that he throws their way, whether it's different aging, different things with aging, different profiles, different finishing barrels, et cetera.
• 18:55
  Speaker 4: He is always you know, he's an artist.
• 18:57
  Speaker 4: He's always creating.
• 18:58
  Speaker 4: So that hasn't changed a bit.
• 19:01
  Speaker 1: Okay, that's great, that's great, so yeah, and you've got all that coming up.
• 19:06
  Speaker 1: That's so exciting.
• 19:08
  Speaker 1: So, um, so, as far as um, let's get into your processing, so a little bit into detail.
• 19:18
  Speaker 1: So that involves picking the barrels, finding the barrels, dumping the barrels and then blending the barrels and then bottling them.
• 19:29
  Speaker 4: General.
• 19:29
  Speaker 4: Yeah, that's a pretty apt description.
• 19:31
  Speaker 4: Again, we'll work with Alley.
• 19:33
  Speaker 4: We'll promote to select which lots or which barrels that they want pulled.
• 19:38
  Speaker 4: We'll pull samples of those.
• 19:39
  Speaker 4: They'll go through those profiles, we'll go through them and then they decide which specific lots and barrels to pull for which project, whether it's oceans or observer or something along those lines, but just looking at oceans in general.
• 19:52
  Speaker 4: So we get shipment comes in off the boat.
• 19:54
  Speaker 4: They select which barrels are going to go towards the bulk blend.
• 19:57
  Speaker 4: They select which ones you want to set aside towards single barrel projects and then we'll get those out.
• 20:03
  Speaker 4: You know, typically we get they'll give us a how many cases they want et cetera.
• 20:07
  Speaker 4: So we'll determine how many barrels need to be dumped and cut to typically it's 90 proof going into most oceans product.
• 20:14
  Speaker 4: So we'll determine how many gallons, how many barrels need to be dumped.
• 20:17
  Speaker 4: That's going to be cut, they're going to sit, they're going to marry in that blend intake for a little bit, get those flavors all together and then we'll start separating that out for filtering and then from that process we'll then do sensory analysis.
• 20:32
  Speaker 4: We get all the bottlers, all the distillers, everyone's involved in tasting, working through, make sure there's no faults, there's no issues.
• 20:37
  Speaker 4: Everything's clean, it fits the profile that they want, and then, once it's approved there, then it goes on to bottling and we'll get ready to go out to the stores.
• 20:46
  Speaker 1: So whiskey, you got any Go ahead.
• 20:48
  Speaker 3: Yeah, I was going to ask.
• 20:50
  Speaker 3: So how familiar are you with the oceans process?
• 20:52
  Speaker 3: Because you know for people that, like even me when I first said Jefferson's Ocean, it goes on a ship who cares?
• 20:58
  Speaker 3: I?
• 20:58
  Speaker 1: mean, it sounds like a gimmick right, Right, right.
• 21:05
  Speaker 3: So I mean, is that something that you're at least familiar with?
• 21:06
  Speaker 3: What goes on?
• 21:07
  Speaker 3: I mean, I guess I have some questions around it, if that's something you're familiar with.
• 21:09
  Speaker 4: Sure, I mean there's plenty of things I can talk about.
• 21:11
  Speaker 4: The only thing I can't really get into, I think, is Mashville.
• 21:13
  Speaker 4: That's NEA Can't discuss that.
• 21:15
  Speaker 4: But as far as the actual process of oceans, yeah, I mean, I get that it's for a lot of people it's a gimmick, but I believe there was even a popular science did an article here several years ago about the ocean project.
• 21:26
  Speaker 4: They did some research and dug into it.
• 21:29
  Speaker 4: There's actually some substantiated science that shows that it does impact the process.
• 21:34
  Speaker 4: Mainly it's common sense.
• 21:37
  Speaker 4: If the barrel is to sit static in the warehouse, that whiskey is not what's moving that whiskey, it's pressure, barometric pressure and temperature making that whiskey move in and out of the barrel.
• 21:50
  Speaker 4: If you put it on a ship, what are you doing?
• 21:51
  Speaker 4: You've got that motion in the ocean, baby, so it's moving, and so what you're doing is you're creating more contact with that barrel in a shorter amount of time.
• 22:01
  Speaker 3: And so even Jeff knows what the motion of the ocean is.
• 22:04
  Speaker 3: I think it's more like dead in the bed.
• 22:13
  Speaker 1: I mean just, but even those, those barrels leaving your facility they pick the barrels right or leaving those warehouses on semis, obviously headed towards the port, that's motion, not on the land, that's on the land, but driving barrels around, opposed to a distillery that just lets them age in that rickhouse.
• 22:28
  Speaker 1: They get, they roll them over at time when they're ready to go, they dump them and it gets done.
• 22:32
  Speaker 1: I mean, it's got travel to the boat, it's got the boat travel and then it's got travel back to you.
• 22:40
  Speaker 4: But then you're also getting one of the important factors in that aging process is environment right.
• 22:44
  Speaker 1: So in a warehouse.
• 22:45
  Speaker 4: You go through seasons, you've got hot, you've got cold, you've got hot, you've got cold, you've got high humidity, low humidity, you've got rises and drops of barometric pressure, et cetera.
• 22:52
  Speaker 4: All those things impact that barrel aging process.
• 22:55
  Speaker 4: Well, you put on that boat and you're leaving out of port.
• 22:58
  Speaker 4: Say, you're going out of Savannah, which some of these go out of.
• 23:00
  Speaker 4: You go through the Caribbean, you head down the Panama Canal.
• 23:02
  Speaker 4: Now you're going through the Pacific, you're heading over Australia, swinging back around.
• 23:07
  Speaker 4: So you're experiencing a lot of environmental changes a lot of barometric pressure changes, a lot of temperature changes, etc.
• 23:12
  Speaker 4: So again, I don't want to call it rapid aging.
• 23:15
  Speaker 4: But you're just exposing that barrel to a lot more environmental influences than it would be experiencing just sitting in the rickhouse a lot of times and over a short amount of time.
• 23:25
  Speaker 3: So that's what I'll be with the process.
• 23:28
  Speaker 3: So I mean, because oceans to me taste like it's got some age to it, sure, but there's not an age statement on the bottle, right?
• 23:36
  Speaker 3: So I mean, do you distill it?
• 23:42
  Speaker 4: because in a barrel it sits in a rickhouse for four years and you put it on a ship, I want to say a lot of those barrels typically go around the five to six year range, I believe, um, and then, depending on what kind of journey, just how long it's out of sea, um, and then once they're brought back, that's yeah, they're getting ready to start processing those so stuff you're sending out now what I was reading about all on the internet right now between your weather.
• 24:03
  Speaker 1: There you're the oceans website.
• 24:04
  Speaker 1: It's six to seven years now.
• 24:06
  Speaker 1: It initially was what you were saying five to six now but now they're sick, most of those, and it seems like the voyages are, you might have multiple voyages going on now to keep up with because it's a little bit closer.
• 24:16
  Speaker 1: But you were also referring to um the environment.
• 24:20
  Speaker 1: There was one of the voyages that was really, really stormy and you actually could taste the salt that those barrels that that batch picked up.
• 24:30
  Speaker 1: It had a a salty aspect of it, like ocean water.
• 24:34
  Speaker 1: You know what I mean.
• 24:35
  Speaker 1: Now I'm not saying it was my favorite, but it was unique and it wasn't off-putting.
• 24:40
  Speaker 1: So I mean that's really kind of cool that you're picking.
• 24:43
  Speaker 1: Obviously, whatever vessel it was on, it was taking on some huge waves.
• 24:49
  Speaker 4: I mean, they had to fine-tune them.
• 24:52
  Speaker 4: This whole thing started with, I think Trey had an idea of sitting whiskey, basically following the path that it did 150 years ago, going down to Ohio, mississippi, new Orleans and then from New Orleans taking all the way around to New York.
• 25:05
  Speaker 4: So it's like let's follow the path of how this was and how bourbon got started and then from there the idea of, well, let's just send it out of the ocean, let's see what that does.
• 25:13
  Speaker 4: And I think the first couple of batches came back.
• 25:15
  Speaker 4: The stuff was almost like a black, from what I understood, a little too long, too much exposure.
• 25:19
  Speaker 4: So they had to kind of fine-tune this whole process.
• 25:21
  Speaker 4: But I think they've done a pretty good job of it.
• 25:23
  Speaker 4: It of a cult following almost in and of itself.
• 25:32
  Speaker 4: The fans, you see, you do get some of that.
• 25:33
  Speaker 4: I describe it as almost like a salty caramel kind of a note from a lot of these bottles.
• 25:36
  Speaker 3: Ocean impact when they're shipped to the containers, are they?
• 25:38
  Speaker 3: Do you build like a mini rick inside the container and put barrels in there?
• 25:43
  Speaker 3: I assume they get lashed down.
• 25:45
  Speaker 3: So it is.
• 25:45
  Speaker 3: I spend a lot of time on ships and it gets pretty rough.
• 25:48
  Speaker 4: I typically pack about, I spend some time on ships and it gets pretty rough.
• 25:52
  Speaker 4: Oh yeah, well, I think typically we stack about three barrels high in most of the containers.
• 25:55
  Speaker 4: So I'm assuming that's what they're going to be front to back, top to bottom, stacked with barrels.
• 26:00
  Speaker 4: So there's little movement, very little potential for those barrels to like jolt around and get busted.
• 26:04
  Speaker 4: You know would you look at that at all Are they on their sides.
• 26:06
  Speaker 3: It should be upright, yeah that you can look at.
• 26:07
  Speaker 3: It should be upright.
• 26:10
  Speaker 3: Yeah, I just mentally I'm sitting here going, how do you do this and there's like zero information about what goes on behind really the scenes, of what goes into this.
• 26:19
  Speaker 4: I've done enough loading and unloading the barrels and containers personally to see how that would logistically, how they'd have to make that work.
• 26:26
  Speaker 5: Yeah, at first I always thought that they loaded these down in the hull of the ship or something like that.
• 26:32
  Speaker 5: Right, well, the first voyage which the computers?
• 26:38
  Speaker 5: They're stacked on top of the ship right, right.
• 26:40
  Speaker 3: Yeah, they're in a container.
• 26:41
  Speaker 3: They could be in the bottom or they could be in the top, I don't know.
• 26:44
  Speaker 3: You guys get to pick right.
• 26:46
  Speaker 4: Yeah, that I'm not privy to as far as how we get the cyber technology.
• 26:50
  Speaker 3: The real question is if you send it out to sea, do you ever ask the captain to head right into a cyclone?
• 26:54
  Speaker 3: Let's just let me go Clearly.
• 26:58
  Speaker 3: Somebody else could put a tornado on Bob.
• 27:00
  Speaker 1: Let's have a cyclone actually, when you read about where they go, this isn't just like going to China.
• 27:11
  Speaker 1: They send it how it's going on that container and whatever, but it goes.
• 27:15
  Speaker 1: It'll go south and down all the way down.
• 27:18
  Speaker 1: Then it might go through.
• 27:19
  Speaker 1: I mean it might start.
• 27:20
  Speaker 1: I think a couple of them I mean start, did you?
• 27:24
  Speaker 1: I think one of them started on the.
• 27:25
  Speaker 1: You shipped it to the West Coast and down, came around and came up.
• 27:28
  Speaker 1: I mean, there's just so many different voyages.
• 27:30
  Speaker 1: When you read about what they did and where they went, it's almost like if you let it go and it's like wintertime and then you go to the south and then it crosses the ocean and then it comes back up into the tropics for a while and then it comes back up and it's across the ocean again.
• 27:43
  Speaker 1: It gets a lot of different temperature fluctuations.
• 27:46
  Speaker 1: They always describe it.
• 27:48
  Speaker 1: Obviously nobody goes along, but somebody on that ship is documenting weather and the temperatures and everything for you guys.
• 27:56
  Speaker 4: Absolutely.
• 27:56
  Speaker 4: You have your captains on Facebook.
• 27:57
  Speaker 4: They're going to be keeping track of all that.
• 27:59
  Speaker 4: That gets them alive to the journey.
• 28:03
  Speaker 5: That leads me to the question do they mount computers inside those containers to monitor all these barometric pressures and temperatures and stuff like that, to help them learn about the aging process of the containers?
• 28:15
  Speaker 5: Because I mean just the captain's log alone, you know, just is telling you about an outside temperature or something like that.
• 28:22
  Speaker 4: Right.
• 28:22
  Speaker 4: There were a number of in this first RWA.
• 28:23
  Speaker 4: There were some research vessels that were using, so we've got a fiberglass reproduction of a great white shark hanging in our modeling room.
• 28:29
  Speaker 4: His name is Jeffrey.
• 28:30
  Speaker 4: He was on, I think, one of the first launches on a shark research vessel that the SIGARL's on and that was when sharks had a contact and released him.
• 28:36
  Speaker 4: You can still, as far as I know, you can still track him.
• 28:38
  Speaker 4: I don't know if he's painted well, but you can go look at it.
• 28:41
  Speaker 4: There's a site.
• 28:42
  Speaker 4: I have to look it up.
• 28:51
  Speaker 1: Yeah, the website for the shark is O-C-E-A-R-C-H-I-B-O-R-G Yep so my bottle's a little paper tag there you go.
• 28:56
  Speaker 3: And this one says oh, the shark even has a Twitter channel.
• 28:58
  Speaker 3: There you go.
• 28:59
  Speaker 3: It's at Jefferson.
• 29:01
  Speaker 3: Underscore shark, yes, you can.
• 29:03
  Speaker 3: There you go.
• 29:05
  Speaker 3: You can do whatever you want to do there.
• 29:08
  Speaker 4: People sing this song.
• 29:09
  Speaker 3: I think it's not going to be angry because I'm just a year in detail.
• 29:14
  Speaker 4: I have kids that do it, please.
• 29:15
  Speaker 4: I know, being a researcher, you're tracking information pretty well.
• 29:20
  Speaker 4: I would be curious to find out it's not something I'm going to do if they've got some data or something that they're logging this information on in containers with barrels, because it just makes sense that they'd be tracking that kind of information so they can determine, you know, what's going to be, the distance, the balance, the time of year, etc.
• 29:35
  Speaker 4: And then they're always trying to push that information.
• 29:38
  Speaker 4: So you know, if this wave went through these type of pressure changes, then if we send it this way and it would go through X number of pressure changes, how would is how that impact you?
• 29:45
  Speaker 3: process, and that's something I want you to do.
• 29:47
  Speaker 3: Usually, the paper tag that describes a voyage always talks about the number of times it costs you a plane, right?
• 29:51
  Speaker 3: So I don't know if, jeff, it's that one.
• 29:54
  Speaker 3: If you open it up and I'm reading your strength Not reading this.
• 29:57
  Speaker 1: Not one, no, there's no.
• 29:58
  Speaker 1: But it gives you everything.
• 29:59
  Speaker 1: It even tells you what storms they went through, where they went through the whole way.
• 30:11
  Speaker 1: It was one of the few voyages that, just as it went through and whenever they had lots of really nice sunsets and whatever, and wherever they went, it wasn't doing too much moving around as far as highways and that type of thing.
• 30:22
  Speaker 1: So, yeah, each voyage is different, voyage different and, like you said, I, I don't.
• 30:32
  Speaker 1: I really believe that you've got, you know, you're actually eating these different hemispheres and you're you know the heat and the.
• 30:34
  Speaker 1: It's all different, it's not consistent.
• 30:35
  Speaker 1: I mean, if you're aging, it's summertime it's going to be hot and wintertime it's going to be, you know, and you get them in the fall, they're, they're generally consistent.
• 30:42
  Speaker 1: They have some deviations in this.
• 30:43
  Speaker 1: You're talking six, six, eight months.
• 30:45
  Speaker 1: It could be exposed to everything.
• 30:47
  Speaker 1: And then the, the, the surface of how much that whiskey is hitting those walls, based off of sloshing around, is, I mean it just the results are great.
• 30:56
  Speaker 1: It's not a gimmick, right?
• 30:57
  Speaker 1: It honestly is not.
• 30:58
  Speaker 1: It's not the, the the all you have to do is buy a bottle.
• 31:02
  Speaker 1: I mean not every batch that I loved.
• 31:03
  Speaker 1: I mean there's a couple batches I don't like overall.
• 31:06
  Speaker 1: When, when, when the batch hits and it's good for my palate, it's, it's exceptional.
• 31:11
  Speaker 1: It's what you know and, like I said, it's just it's not that it's a bad batch, it's just that I might not like as much oak as what it picked up, or how long you know.
• 31:19
  Speaker 1: But there's a but there's so many of me that do like you know, and that's the great thing about this.
• 31:23
  Speaker 1: It just produces something unique each time.
• 31:24
  Speaker 1: It's creative and it is on the level of maybe not shipping it down the mississippi and coming up around new york or whatever.
• 31:31
  Speaker 1: But you know, the pirates used to have rum barrels on there and nose baby shook around and everything, and so it's like on that type of uh.
• 31:38
  Speaker 1: You know it's not like people drive around on on uh on ocean voyages with whiskey barrels or rum barrels anymore, you know.
• 31:46
  Speaker 1: So it's more like what was happening in the 1800s.
• 31:49
  Speaker 1: I mean, you take the whiskey or they take the.
• 31:51
  Speaker 1: You know the, because water they got on the ocean, fresh water was gone.
• 31:57
  Speaker 3: A lot of people drank whiskey yeah, I mean, sometimes the whiskey is safer than water, because the water can it's stored in a whiskey.
• 32:07
  Speaker 3: It's not the alcohol.
• 32:08
  Speaker 3: The old quote should have been the Franklin thing I'm not sure if it's been verified who said what water can be stored in which is?
• 32:13
  Speaker 4: not the alcohol.
• 32:14
  Speaker 4: The old quote should have been in rank I think.
• 32:16
  Speaker 4: I'm not sure if it's been verified.
• 32:17
  Speaker 4: You said you know according to the computer and why that was good.
• 32:18
  Speaker 4: But then you know in words there's a disease or something like that.
• 32:20
  Speaker 4: But basically you know, especially in times like that, everybody the alcohol comes in so high because water.
• 32:25
  Speaker 4: What will it say to you?
• 32:27
  Speaker 4: So have you had wine?
• 32:27
  Speaker 4: Have you because water was so high?
• 32:28
  Speaker 1: because water was so great, so I had your rum and brandy.
• 32:31
  Speaker 1: Well, I don't you just think about it.
• 32:32
  Speaker 1: You had your beer, wine, rum, brandy and people running that themselves.
• 32:34
  Speaker 1: They just didn't think about it.
• 32:38
  Speaker 1: Just from the water, Just a little bit of water, that would have helped, Right, Anyways, all right.
• 32:43
  Speaker 1: So, going forward, you were talking about you got your contract selling.
• 32:49
  Speaker 1: There's a couple brands or leases that you do yearly that are there.
• 32:52
  Speaker 1: That are pretty good.
• 32:53
  Speaker 1: I mean, when we were in the gift shop, I forget what it was.
• 32:55
  Speaker 1: Was it the Greatest of All Time or was it the Goat?
• 32:58
  Speaker 1: Oh my God, I had a problem.
• 33:00
  Speaker 1: I should have brought it up because I don't remember.
• 33:01
  Speaker 1: But I have a bottle and you know, in the tasting that's really cool.
• 33:05
  Speaker 1: There it takes all different depending on when you're there, what you guys are releasing.
• 33:09
  Speaker 1: It's part of your paintings and it is pretty cool to see how you guys go about doing things.
• 33:16
  Speaker 4: I wanted to refer to Dan's note.
• 33:18
  Speaker 1: Thank you.
• 33:18
  Speaker 4: Okay, yeah, so, and I think that's what's cool now is not only you know we have the opportunity to taste with a lot of different contract brands, as we said, but with the barrel experience, the opportunity to straight the barrel.
• 33:30
  Speaker 4: So we've got multiple recipes we've done throughout the year.
• 33:34
  Speaker 4: I would say there's 13, 14, 15, we've done that recipes that we have.
• 33:38
  Speaker 4: There's more that work constantly, but we did some last year.
• 33:41
  Speaker 4: That was a mash bill I created.
• 33:42
  Speaker 4: We went against barrels of that.
• 33:44
  Speaker 4: We got an agent, we did garlic, we went a couple batches of that.
• 33:48
  Speaker 4: We got that in barrels aging.
• 33:50
  Speaker 4: So there's a lot of fun things that we can do that I think people are going to get to experience.
• 33:53
  Speaker 4: Coming up in the barrel house.
• 33:55
  Speaker 4: We've got five different mashables at a time.
• 33:57
  Speaker 4: We've got a weeded, we've got a grain, we've got a high rod, we have a high rod kit and we have a single barrel, single that's over three years old, and so again, we'll be hanging out with the match.
• 34:08
  Speaker 4: There was a couple that there was a week ago.
• 34:09
  Speaker 4: We did some work on it and we had to experience a whole series of different things over the next few years.
• 34:15
  Speaker 4: So we're really excited about the process of what's going on with that.
• 34:20
  Speaker 3: Ben, I found your book another day.
• 34:22
  Speaker 3: There you go, it's.
• 34:23
  Speaker 1: In.
• 34:23
  Speaker 3: Winter's Wisdom, a series of stories about water, this bacteria.
• 34:27
  Speaker 3: Yeah, obviously he didn't know anything about whiskey, because Kentucky wasn't a thing you know, right, or they should be.
• 34:33
  Speaker 3: So, yeah, I think you probably drank the water In the back, yeah.
• 34:39
  Speaker 1: Frank Snyder was saying that he used to hang out with Steve Thompson he's the former owner of Kentucky Arts and he said that he was his mentor and friend when he worked at Brumford and he used to love to come to the distillery and discuss with him right when it was beginning.
• 34:54
  Speaker 1: So I mean overall, it's just you just got to get out there.
• 34:58
  Speaker 1: I mean you're not off the trail.
• 35:00
  Speaker 1: I mean it's just kind of like you've got something and you can stop it.
• 35:04
  Speaker 1: I was overall.
• 35:06
  Speaker 1: I didn't realize how big it was, with the little bit of fun you kind of see the gift shop there, it's back right away.
• 35:14
  Speaker 3: You can just follow the GPS and it can take you to the e-book.
• 35:18
  Speaker 4: This is, by the way it's.
• 35:19
  Speaker 4: I mean it started with the location was the iDream storage facility.
• 35:24
  Speaker 4: So Steve, after he retired from performing, went away and tried to start a rum story, I believe out there, got tired of that, came back here and then, with some investors, opened up to the arts and they bought the game and started transforming it into a story.
• 35:36
  Speaker 4: So there's some fun pieces we have done with a lot of the story at times because it was not intentionally built the way we turned it into that.
• 35:42
  Speaker 4: So there's a lot of things we have to work around and work with it.
• 35:44
  Speaker 4: A lot of places that are intentionally designed to be a delivery by banks may have, but it also makes as source in because it is and just it's a your problem-solving extra.
• 35:57
  Speaker 4: You got ways to keep us in that role.
• 35:58
  Speaker 4: I think I'm happy.
• 35:58
  Speaker 4: Deal with our bases and actually they was.
• 36:00
  Speaker 4: You were a process after the deeper into understanding the ceiling and I think all things work.
• 36:04
  Speaker 4: So you just a two betters.
• 36:06
  Speaker 4: But um, steve was.
• 36:08
  Speaker 4: I can know his faith is still under that place and what we do.
• 36:11
  Speaker 4: He was a middle-aged and I had to try to send back to him before he passed away a few months before I came on here.
• 36:17
  Speaker 4: I didn't have to meet him, but as far as I heard from that guy and the wisdom that he's passed down just his approach to creating the ceiling he loved the conversations and why he would love to do a lot of these conversations.
• 36:29
  Speaker 4: When I heard in the process of trying things, uh, that's kind of what it's all about.
• 36:32
  Speaker 1: So yeah, and he was instrumental with trey for me at alliance.
• 36:35
  Speaker 1: And then when you get a dim problem of how you got them, you know you're with with, uh, jefferson and oceans and they launched the plan, you know, at jefferson's.
• 36:45
  Speaker 1: When I just got in 2008, uh, it was on, it was on the shelf but it didn't have the stage that it came from and it started involving so some of the stuff was a little bit more aged to it and everything.
• 36:55
  Speaker 1: You could tell definitely everybody what we're doing now.
• 36:58
  Speaker 1: You see what's happening with New Story.
• 37:00
  Speaker 1: I mean, none of that would have happened if you guys weren't there.
• 37:03
  Speaker 1: Steve Trey would have parted up Right right.
• 37:06
  Speaker 4: It's cool Coming into the history of what we've been a part of.
• 37:09
  Speaker 4: We've gotten to be more different than helping them become what they have.
• 37:12
  Speaker 4: There's a lot of bands that take off, that started with us Kentucky, some of our bands, Donny Taylor they'll have to start with us when they're not strong, so it's really neat to see some of those bands take, like I said, the success of some and then after they use us, they're just never enough.
• 37:36
  Speaker 1: But it's just kind of like when everybody just scribes, it's like you don't need to be unsuccessful.
• 37:41
  Speaker 1: So what I'm doing is I just look forward to what you're doing and your evolution is really kind of cool.
• 37:46
  Speaker 1: You can follow Benjamin Eves on Facebook.
• 37:49
  Speaker 1: He posts and there's a lot.
• 37:50
  Speaker 1: Sometimes there's the information about you, there's not about it, and it's great.
• 37:57
  Speaker 4: Probably the best way to Instagram at Adeline underscore distiller and that's the perspective of not your typical distilling.
• 38:02
  Speaker 4: You can say what you want, what the isn't out.
• 38:06
  Speaker 4: The shitty days, the good days, the real bad days Um, well, what you can say?
• 38:10
  Speaker 4: Those bucks are covered in cone alcohol.
• 38:12
  Speaker 4: Some days the slob goes out and you're changing it and you're covered in slob.
• 38:14
  Speaker 4: It's the reason I got slob in the toe.
• 38:16
  Speaker 4: Oh yeah, you know you're helping for his load block.
• 38:18
  Speaker 4: It's in your house.
• 38:27
  Speaker 4: So what I like to show is here's the real side of this.
• 38:31
  Speaker 4: This is what they have.
• 38:31
  Speaker 4: There's fun too.
• 38:32
  Speaker 4: Yeah, those days you have skill.
• 38:33
  Speaker 1: Also, if Alan's not around.
• 38:47
  Speaker 1: You have a chance to survive.
• 38:51
  Speaker 4: It's all you know.
• 38:51
  Speaker 4: Well, also, if Alan's not around, you have a chance to survive, right?
• 38:56
  Speaker 4: That's not what you're saying, it's.
• 38:57
  Speaker 4: You know.
• 38:57
  Speaker 4: For me it's been a stand-up that what I do over the last few years.
• 39:00
  Speaker 4: There's a lot of people involved in computer development et cetera, and I will never be those people.
• 39:05
  Speaker 4: I just get them smaller and bigger.
• 39:09
  Speaker 4: It's not just me.
• 39:10
  Speaker 4: I work with an amazing team.
• 39:11
  Speaker 4: There's amazing dealers, from people to to to and mostly accomplishing anything with each other.
• 39:22
  Speaker 4: They're working on a door transfer for people.
• 39:26
  Speaker 4: Everybody else is in the job.
• 39:32
  Speaker 1: We get it done.
• 39:32
  Speaker 1: I find that why I was running the burn industry from time when I started to look into how it was made.
• 39:38
  Speaker 1: It doesn't matter, it's just like a game.
• 39:40
  Speaker 1: You know, fred and Freddy, the master distillers eighth and ninth generation distillers my distilling actually do very little.
• 39:48
  Speaker 1: They had to learn and they know how to.
• 39:49
  Speaker 1: But you know you need to distillers that distillers gb and they're not in a lot of cases.
• 39:55
  Speaker 4: I mean they're they were no, no, nobody knows how they're putting twisting out today.
• 39:59
  Speaker 4: And, uh, I've met with the guys in tallville.
• 40:03
  Speaker 4: They're absolutely passionate about dealing about, skiing about and that team.
• 40:07
  Speaker 1: I mean you go to other places in Ireland, you know, but there's a lot of people doing stuff and the hands that have you know all the people that you know that work there.
• 40:14
  Speaker 1: Or you know Drew, um, he does blending just all downhill people trying to produce good whiskey and passionate about it.
• 40:40
  Speaker 4: And that's one thing that really built the history as well and as you had about it.
• 40:44
  Speaker 4: So there's been days that I ask guys to do more, and I'm just going to do some more.
• 40:49
  Speaker 4: Jay and I sit behind, we build a grand deal, we get everything that's to us, but you don't make any money working like that.
• 40:55
  Speaker 4: You're going to just be grumpy.
• 40:56
  Speaker 4: And the fact is we have a lot of people that we're with, whether it's working out.
• 41:00
  Speaker 4: Working with the guy, john Robert, I learned a lot about their business process from him.
• 41:06
  Speaker 4: It's really like the to promise them, make sure that the day they out, I was up with Cody and he ended up going deep.
• 41:09
  Speaker 4: I said everything I've heard.
• 41:10
  Speaker 4: You know it's the maleductiveness of these guys.
• 41:12
  Speaker 4: It's a building effort and it's never, once, ever.
• 41:16
  Speaker 4: You don't know what's wrong with these things.
• 41:18
  Speaker 4: You don't know from somebody.
• 41:19
  Speaker 1: Well, You've got 4 cells running 247 and you've got a lot of distillers there.
• 41:33
  Speaker 1: Steve Nally and Nick Smith are doing exactly what they need to do, but those cells have to run and you have to know what they're doing when they're running.
• 41:39
  Speaker 4: And it's important that a lot of our customers are willing to come in to monitor plantations, to bring up that still, and then run and um, take it on down.
• 41:48
  Speaker 4: There's so many things to the process.
• 41:51
  Speaker 4: You know it's a multifaceted.
• 41:52
  Speaker 4: It's all got together for it to turn right.
• 41:54
  Speaker 1: You know, as uh the people uh ring a plant, I have uh running.
• 41:58
  Speaker 1: I'm always on the bottom pulling in people see I get somebody who got that.
• 42:03
  Speaker 1: I turn in the buildings to show up at work and then when I owe people I move them into.
• 42:08
  Speaker 1: You know a movie but I belong, like she did.
• 42:10
  Speaker 1: But it's funny, sometimes everything's running smooth, not the right people, not somebody who has a lot of problems, everything.
• 42:15
  Speaker 1: And then the machine running smooth and it's like what in the heck about it?
• 42:18
  Speaker 1: And I stare and go.
• 42:19
  Speaker 1: I'll enjoy that because no, no blue cup.
• 42:24
  Speaker 1: So just know that those days don't look like going in, just going out.
• 42:27
  Speaker 1: You've got to get ready, because those days when you have stuff to put down or the stillage is something spinning or something, those are the days where you're missing your money.
• 42:34
  Speaker 4: And other customers are.
• 42:35
  Speaker 4: Yeah, those days are all not real.
• 42:37
  Speaker 4: So it's an undead book along the spread out and they're coming back to us and there's so many more.
• 42:41
  Speaker 4: You've got all of this and you're putting you know this is this is obviously one of the first times that we're running in 12 and 7 hours.
• 42:47
  Speaker 4: Um yeah, when you have that show, there's always a great opportunity to watch it.
• 42:51
  Speaker 4: One of the things I consider is you know any little thing says what's going on.
• 42:55
  Speaker 4: Get it before it's too late, you can.
• 42:57
  Speaker 4: When you smell something decent, you're saying, oh, you got that right.
• 43:01
  Speaker 4: Do we need to address it?
• 43:03
  Speaker 1: But that comes first.
• 43:04
  Speaker 1: You can't, you only know it cause smelled it for a lap.
• 43:07
  Speaker 1: Then you can't, like put that in your soul and there's a day where that's that one little part, it's like the whole place is down, that one little part, and you're like are you overnighting me, or how?
• 43:17
  Speaker 5: is it?
• 43:18
  Speaker 5: It's just like yeah At the point that Greg's in there and he's working in the distillery warehouse department.
• 43:25
  Speaker 5: I mean, whatever May cause one boy in warehouse department, whatever may cost one way or another.
• 43:31
  Speaker 5: If any next hour it would be an officer.
• 43:32
  Speaker 5: Most boxes are needed to be repainted.
• 43:35
  Speaker 4: We produce many gallons of alcohol through the economy.
• 43:39
  Speaker 4: It is down for a day.
• 43:40
  Speaker 4: That's in the $10,000.
• 43:42
  Speaker 4: You're gone right.
• 43:43
  Speaker 4: You're such a geeky and we're not the BYOA as far as I know.
• 43:48
  Speaker 4: It's exponential.
• 43:52
  Speaker 1: And that's the thing that I think we should enjoy more.
• 43:53
  Speaker 1: You're not doing a s*** every day that post their jobs and they do their job.
• 43:55
  Speaker 1: You're basically, you know, I own a c*** group, so they're a b*** at their APT or do nothing, do nothing right, and the b*** you do when you're in those s*** is the c***.
• 44:04
  Speaker 1: That's what it is, all right.
• 44:05
  Speaker 1: Well, anything else, you got more.
• 44:08
  Speaker 1: Did you have more questions, or?
• 44:09
  Speaker 1: Yeah, I'm just going to tweet it this is awesome.
• 44:12
  Speaker 1: Do you have the same line?
• 44:13
  Speaker 1: I do?
• 44:14
  Speaker 1: Okay, so.
• 44:15
  Speaker 4: Carl a little bit of what Got a salute for it Two, three, four.
• 44:20
  Speaker 3: Nineteen, nineteen.
• 44:22
  Speaker 3: I don't like it.
• 44:22
  Speaker 3: It's a subtle sense to have five of the weed is here.
• 44:27
  Speaker 3: Um, I have a circular open.
• 44:28
  Speaker 3: I have five of the weed is.
• 44:34
  Speaker 1: So 17 for me, state of Ohio, okay, and that it tasted straight up like French toast With with.
• 44:40
  Speaker 1: I mean, god was, oh my, that bottle.
• 44:42
  Speaker 1: That bottle is so good.
• 44:43
  Speaker 1: And that made a hook on me Because right now then you're in integrity, no, you're in a group, and all the gang never.
• 44:52
  Speaker 1: And it's a and right point.
• 44:52
  Speaker 1: I mean, these points were easy, creative, but back then people weren't saying as much and they liked it that much.
• 44:56
  Speaker 1: It was it's, you know, you spend more money, but now it has not much and it's these are using.
• 45:02
  Speaker 1: The one thing you want is look for, you know, to try and, um, I have to say that what, the nine, that that 29 is really a five boss.
• 45:12
  Speaker 1: 400 like, it's like anger.
• 45:20
  Speaker 1: Now, I mean it's freeway, you got all the all the x time.
• 45:26
  Speaker 1: I.
• 45:26
  Speaker 1: I am hurting, I I wanna get back again If they don't.
• 45:30
  Speaker 1: There's always that one perch, but I don't mean it.
• 45:32
  Speaker 1: I've seen where I go.
• 45:33
  Speaker 1: Um, I was was.
• 45:35
  Speaker 1: Um, what was the story?
• 45:36
  Speaker 1: I stopped off, I wanted to get off.
• 45:41
  Speaker 1: Anyways, they had a bottle that I I didn't get because I I didn't need another bottle of that.
• 45:46
  Speaker 1: So I was I was promoting it.
• 45:48
  Speaker 1: Winter did stuff, but I didn't leave the bot.
• 45:50
  Speaker 1: Oh yeah, hey, can you tell me what?
• 45:52
  Speaker 5: you're talking about while I'm up in here.
• 45:54
  Speaker 5: Yeah, I asked a troll.
• 45:59
  Speaker 1: What are you talking about?
• 46:01
  Speaker 1: Oh, anyways.
• 46:04
  Speaker 1: So what action?
• 46:05
  Speaker 4: like Ben, Last time I counted was probably in the 300th.
• 46:09
  Speaker 4: I was in the Whiskey Dindo and we were slinging through the week.
• 46:14
  Speaker 4: We couldn't have the strength to have this initial because it would be more work sitting on my desk.
• 46:20
  Speaker 4: We're sleeping on the desk.
• 46:22
  Speaker 4: We're going to be up here every day.
• 46:25
  Speaker 1: So you're not drinking, but you're not doing work.
• 46:27
  Speaker 1: Work makes you drink.
• 46:29
  Speaker 4: To an extent.
• 46:29
  Speaker 4: I I mean whether it's sampling, doing a cereal or doing a different product that we're getting to buy or that's going to be better it's.
• 46:36
  Speaker 4: I'm a net fan, so that's part of my period.
• 46:39
  Speaker 4: It's rehab.
• 46:39
  Speaker 4: So for me, keep my palate fresh.
• 46:41
  Speaker 4: It's important not to blow out or move one palate, so that's why I like to have a one.
• 46:45
  Speaker 4: I have a tequila Weekend.
• 46:46
  Speaker 4: Make a little converse on the weekend, not some whiskey muck.
• 46:49
  Speaker 4: That's the way I work.
• 46:50
  Speaker 4: I'm a little driver so I get my fill there, but at the same time it's professionally.
• 46:54
  Speaker 4: I don't keep out here to pick up a job.
• 46:57
  Speaker 4: We're looking for folks.
• 47:03
  Speaker 4: I appreciate you know you've got certain notions that make it not true.
• 47:05
  Speaker 4: It doesn't mean that it so there's a thing working.
• 47:06
  Speaker 4: That may not be your personal preference.
• 47:07
  Speaker 4: What I would tell is false or wrong, that doesn't mean anything.
• 47:10
  Speaker 4: It's what the white people say about GIs or CA.
• 47:13
  Speaker 4: You know something else in there that doesn't need to go public or that's not out there.
• 47:18
  Speaker 4: So it's a nice to compliment and for you, being a white guy, so ask me what I could do to get those, those wrongs.
• 47:43
  Speaker 1: If they're there place to say you know, but still, what are they looking for?
• 47:46
  Speaker 1: They look for spare, looking for good whiskey.
• 47:49
  Speaker 1: There was one that didn't taste what they did.
• 47:51
  Speaker 1: But of those people's taste were like in teas.
• 47:53
  Speaker 1: They had food they had, but oh, when you stop, you're way up here and you're way over, but they'll ask better.
• 48:01
  Speaker 1: You know after when you're.
• 48:03
  Speaker 1: And then you the that would.
• 48:04
  Speaker 1: It was, it was a.
• 48:05
  Speaker 1: There were many being done.
• 48:06
  Speaker 1: It was just oh, dude, guys, we can, so it's guys went for and more, just hang for a whole.
• 48:12
  Speaker 1: See there, people who I see people like, want easy.
• 48:14
  Speaker 1: They don't want that.
• 48:15
  Speaker 1: I see, you know they were.
• 48:20
  Speaker 1: That was the fork of an out of date.
• 48:22
  Speaker 1: Everybody felt something.
• 48:23
  Speaker 1: It didn't, it's off.
• 48:24
  Speaker 1: Oh, what are you doing?
• 48:25
  Speaker 1: Oh, and you're for that.
• 48:26
  Speaker 1: God just shits the lid off.
• 48:27
  Speaker 1: And they were fucking.
• 48:28
  Speaker 1: And the person is when there's something wrong.
• 48:29
  Speaker 1: And you for that.
• 48:30
  Speaker 1: Oh, there's a.
• 48:31
  Speaker 1: He tell he don't name it on purpose.
• 48:33
  Speaker 1: So yeah, so yeah.
• 48:40
  Speaker 1: Yeah, what's your answer?
• 48:43
  Speaker 5: Question.
• 48:44
  Speaker 5: I was saying here is where you came and you're here in your church as you're talking about what looks like your future.
• 48:53
  Speaker 4: I'm looking forward to it.
• 48:55
  Speaker 4: I'm in general.
• 48:55
  Speaker 4: I'm in general.
• 48:56
  Speaker 4: I'm in general.
• 48:57
  Speaker 4: I'm in general.
• 48:57
  Speaker 4: I'm in general.
• 48:58
  Speaker 4: I'm in general.
• 48:59
  Speaker 4: I'm in general.
• 48:59
  Speaker 4: I'm in general.
• 49:00
  Speaker 4: I'm in general.
• 49:03
  Speaker 4: I'm in general.
• 49:03
  Speaker 4: I the family members of the stillings here this probably was done by some listeners.
• 49:05
  Speaker 4: That's the name of the majority of stillers across the state.
• 49:08
  Speaker 4: It's a part of the person, but it's about that in a way.
• 49:13
  Speaker 1: Well, and remember when you were on my den, because at times I would see the squares and you were there and then the square it was all that you got to spot.
• 49:22
  Speaker 1: But from there, you know, you had to clarify.
• 49:25
  Speaker 1: Then you were kind of doing your thing as you know what.
• 49:29
  Speaker 1: So you have to have, just I see, yeah, definitely, but it's cool that you've come point a lot of pies, gum, bourbon, personal brands.
• 49:37
  Speaker 1: I do forget that they started their brand, they passed and they're fixing.
• 49:41
  Speaker 1: So you do, but I'm cool to see you being on.
• 49:43
  Speaker 1: I just gotta say you got your own God in tindus, which you know.
• 49:46
  Speaker 1: It's cool, it's one of the internet producers.
• 49:48
  Speaker 4: You own brand you got the hard work, make it, put your work, play with it.
• 49:51
  Speaker 4: Uh, the kind of feeling I've been watching for is you're a cuckoo, you do stuff, you're many other glamorous, you get's something that could really help and it's not really how I help, then I would definitely place it in a shirt.
• 50:06
  Speaker 4: I'm just saying I just equalize our other ideas that we've got.
• 50:10
  Speaker 4: I just want to let you know I'm a release friend, I'm a top winner.
• 50:13
  Speaker 4: So see me some successful.
• 50:15
  Speaker 4: There's that and that's what's exciting me.
• 50:18
  Speaker 4: And just don't just see people.
• 50:20
  Speaker 1: I your own bird contracting your four eggs out when you start.
• 50:23
  Speaker 1: So it's not you can send a bird ever the man are bugging.
• 50:26
  Speaker 1: I say to david man a little bit star whiskey, hunking key and he come bar burp and don't come and they can't just fly the road out.
• 50:32
  Speaker 1: They set that and when that everyone, like peter's ass, was gonna be pushing ass start to the time when bro's getting old, um main.
• 50:39
  Speaker 1: But they sell, they start and they open a source of lucky, they sound and they are specific, saying our own brand.
• 50:43
  Speaker 1: They're a source of hockey in town and they are specific saying our own brand they're a team of just unhilling people where they have a sign.
• 50:48
  Speaker 1: You know when you do, you got to do your own brand.
• 50:51
  Speaker 1: You know what I mean, that dying.
• 50:53
  Speaker 1: You know what I mean.
• 50:54
  Speaker 1: It's what you all their stuff like.
• 50:56
  Speaker 1: You said a little more to it.
• 50:57
  Speaker 1: You know what I mean.
• 51:00
  Speaker 1: So brand, there's this right there.
• 51:02
  Speaker 4: There's a series of them all.
• 51:03
  Speaker 4: They only get that I can get.
• 51:04
  Speaker 4: Who should this?
• 51:05
  Speaker 4: My favorite time is I did it and um, it's just a foundation for this, you know.
• 51:08
  Speaker 4: So, um, I decided to cut this.
• 51:10
  Speaker 4: Still a game.
• 51:11
  Speaker 4: Um, it's.
• 51:12
  Speaker 4: I think we're gonna just be taking all in with uh, with us coming along to work on it, but that thing, it should just be.
• 51:18
  Speaker 1: Well, think about cont.
• 51:20
  Speaker 1: Uh, it's good when you're basically paying.
• 51:23
  Speaker 1: It's still all your.
• 51:24
  Speaker 1: Your never how you don't?
• 51:25
  Speaker 1: You basically started and then now they're pretty contesting and now just lease stuff around.
• 51:29
  Speaker 1: That's a cool bismuth to get to your hand and you're from there.
• 51:33
  Speaker 1: And what you don't understand is our own brain.
• 51:35
  Speaker 1: And still, it's still not cheap and they'll return.
• 51:38
  Speaker 1: So is that the years back in the early in the right you give them for figures, figures, and I know that could kill brand because you put it up.
• 51:45
  Speaker 1: This is that that there's a lot that happened in my gym.
• 51:49
  Speaker 1: It's completely everything that's correct to sell during those frosts.
• 51:52
  Speaker 1: Still, with the time, have that cost of artillery that you just basically paid a little more.
• 51:57
  Speaker 1: Now I think that that part market, bigger people's new brands, that's nothing that I think that is our market has it won't?
• 52:05
  Speaker 1: You know it's one of the items.
• 52:07
  Speaker 1: You know people still make good stuff and you know it's whiskey.
• 52:11
  Speaker 1: They sell anywhere and it's there.
• 52:14
  Speaker 1: I don't know if they've done both of those.
• 52:16
  Speaker 1: That's kind of like that whiskey.
• 52:17
  Speaker 1: Definitely.
• 52:18
  Speaker 1: Get on there.
• 52:19
  Speaker 1: I've got me to look behind with you.
• 52:22
  Speaker 1: Came on, you can eat.
• 52:23
  Speaker 1: That's a me.
• 52:24
  Speaker 1: So up to down.
• 52:27
  Speaker 4: They got Jason's old friend excited.
• 52:30
  Speaker 4: Yeah, better than my people and stuff.
• 52:31
  Speaker 3: So we are.
• 52:33
  Speaker 3: You come up with a little and it's like old age.
• 52:36
  Speaker 3: Gerald, are you in here?
• 52:38
  Speaker 4: no, I think with the lip with that we have their out of the trees at bars at Westbrook getting to be out there to get it out.
• 52:45
  Speaker 4: The industry is at bars at one stroke.
• 52:45
  Speaker 1: We're getting to be out there.
• 52:46
  Speaker 1: I mean, your ownership came from definitely a real star and it's just, it's right I mean, oh so, uh, thank you for coming on, swisky.
• 52:55
  Speaker 1: Good to see you, superhab, remember W.
• 52:58
  Speaker 5: Welcome to Gettin' In and having a good time.
• 53:01
  Speaker 1: Alright, wwwscrimin'com.
• 53:03
  Speaker 1: Scrimbois, I'll be here to end.
• 53:05
  Speaker 1: I'll make fun of you to add to all your cast and remember how fun this was, and listen, comment and leave back and remember.
• 53:12
  Speaker 1: Good and good and good and good.
• 53:14
  Speaker 1: And if you take that, our next vote is going to take us out.
• 53:20
  Speaker 1: Oh.
• 53:25
  Speaker 3: I did.
• 53:25
  Speaker 3: Alright, I'm into the baby and the chinchilla oh show me the next video.
• 53:34
  Speaker 2: Oh, that's what I'm gonna show you the next video.
• 53:37
  Speaker 2: Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh.