Latest / The Scotchy Bourbon Boys / Toasting to Innovation: Navigating the Bourbon Boom and The American Distilling Out look for 2024 with the Scotchy Bourbon Boys

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Toasting to Innovation: Navigating the Bourbon Boom and The American Distilling Out look for 2024 with the Scotchy Bourbon Boys · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the arts.
• 1:52
  Speaker 2: Drinking, burning, sickening all the scars.
• 1:55
  Speaker 2: We give a little while, but it's short fun and white we cover, we do, we drink, we're everything.
• 2:03
  Speaker 2: Man, the tall suns brother tellin' the truth.
• 2:05
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys.
• 2:10
  Speaker 2: Raisins and hell, we're making some noise.
• 2:15
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys.
• 2:19
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:44
  Speaker 3: We're here to have fun.
• 2:45
  Speaker 3: All right, welcome back to the first podcast of January 2024, the new year.
• 2:54
  Speaker 3: We are back in strength.
• 2:57
  Speaker 3: Tonight we got a special podcast.
• 2:59
  Speaker 3: We are talking about the 2024 American Distilling Outlook.
• 3:03
  Speaker 3: We've got CT in the house.
• 3:06
  Speaker 3: Welcome CT.
• 3:06
  Speaker 3: What's up everybody, what's happening?
• 3:08
  Speaker 3: And we've got Barrelhead on our first ever audio.
• 3:13
  Speaker 3: He's here for the first ever non-event podcast.
• 3:17
  Speaker 3: You guys know him.
• 3:18
  Speaker 3: He has been a really, really good friend to the Scotchy Bourbon Boys and 2024 will have him joining us for multiple podcasts.
• 3:29
  Speaker 3: He is podcasting straight from his.
• 3:33
  Speaker 3: That's your downstairs bar, right.
• 3:38
  Speaker 5: Yes, it is.
• 3:40
  Speaker 3: Which we got.
• 3:41
  Speaker 3: Well, me and Supernash stopped buying, got to have a poor.
• 3:45
  Speaker 3: What was it the 16th?
• 3:48
  Speaker 3: Yeah, it would have been December 16th, right after the Scotchy Bourbon Boys.
• 3:54
  Speaker 3: That was a lot of fun coming down there, although I got to admit we cheered for the wrong teams that day and you were happy and I was sad.
• 4:01
  Speaker 5: Yeah, thank you, man, I was happy that day.
• 4:05
  Speaker 3: Yeah, anyways, welcome guys.
• 4:08
  Speaker 3: It's great to be back.
• 4:10
  Speaker 3: It's like we haven't done anything since the holiday podcast and the Bourbon of the Year the Bourbon of the Year, I think went really well.
• 4:20
  Speaker 3: I think we did pick a really good bourbon.
• 4:23
  Speaker 3: I've sipped on the Mikters 10 year bourbon a couple times.
• 4:29
  Speaker 3: Since then I've cantered it, decorked it.
• 4:32
  Speaker 3: Eventually that cork just popped off.
• 4:35
  Speaker 3: If you remember, we got it off on the podcast, but then it was, and then I had to dry out the bottle so I could break apart the cork and then get the cork out and then re-put it back into the bottle.
• 4:48
  Speaker 3: So that was a lot of fun.
• 4:50
  Speaker 3: While I was doing it it smelled really good and I probably had a couple pours more of it than I probably would have if that cork didn't break.
• 4:58
  Speaker 3: So, okay, so we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all Scotchy Bourbon Boys things.
• 5:09
  Speaker 3: Remember, we're on all social media Facebook, instagram, YouTube, x, and I think that was it Instagram, youtube and.
• 5:19
  Speaker 3: X right.
• 5:20
  Speaker 3: That's it, yeah, and then the way to start it off and then all the podcast.
• 5:25
  Speaker 3: Wherever you listen Apple iHearts, spotify, ask Alexa, ask Siri, you play the Scotchy Bourbon Boys you can listen.
• 5:36
  Speaker 3: We're over.
• 5:37
  Speaker 3: I believe this is our 339th podcast episode.
• 5:42
  Speaker 3: We've been doing this for a little bit, hopefully getting a little bit better as we go.
• 5:48
  Speaker 3: I always tell people if you want to go back to that first season.
• 5:52
  Speaker 3: Now I've listened to the first season a couple times.
• 5:55
  Speaker 3: We've revisited some of those podcasts and they aren't as bad as I thought or remember them.
• 6:03
  Speaker 3: So there was a couple that were kind of funny or whatever, and I'll go back every once in a while and just see.
• 6:07
  Speaker 3: But what we do now is a little bit more polished and more to the point.
• 6:14
  Speaker 3: We really have you know, and then having the group together and it's so great to have you, andy barrel head.
• 6:25
  Speaker 3: Thanks for coming on, I appreciate it.
• 6:27
  Speaker 3: So, let's get right into it.
• 6:29
  Speaker 3: We were talking a little bit on Facebook Live.
• 6:31
  Speaker 3: We're on YouTube Live also.
• 6:33
  Speaker 3: Feel free to comment on Facebook Live.
• 6:36
  Speaker 3: Anybody there we're following will answer your comments.
• 6:40
  Speaker 3: We like to do that and.
• 6:41
  Speaker 3: But also tonight we're going to divide this up in a couple parts.
• 6:45
  Speaker 3: One we're looking at American distilling prospects.
• 6:50
  Speaker 3: There's the larger distilleries, then there's the craft distilleries and then there's the distilleries that are coming.
• 6:59
  Speaker 3: You know what?
• 7:00
  Speaker 3: What is the outlook for 2024?
• 7:02
  Speaker 3: I've got an article about what is actually coming, so we can get into that and talk about that, because what really the expansion that's happening, the amount of distilleries popping up Now, I would say in 2023, and, if you guys would agree, there's some of there's and the and there's two Different things.
• 7:26
  Speaker 3: There's distilleries and then there's rectifiers, the people who buy the whiskey and then they, they blend it or put it in the bottle.
• 7:38
  Speaker 3: I mean that's what.
• 7:40
  Speaker 3: That's the definition of a rectifier.
• 7:41
  Speaker 3: They the wreck.
• 7:43
  Speaker 3: You know they got a bad rap, you know right before prohibition, but it really isn't a bad thing.
• 7:50
  Speaker 3: Scotch has been doing this forever the independent bottling to aspect of it.
• 7:56
  Speaker 3: I mean all that, everything is coming.
• 8:00
  Speaker 3: It just keeps you think, maybe that somehow it'll back off, but you just keep.
• 8:08
  Speaker 3: You can't believe they just keep making so much more that you know you're, you're like holy crap right.
• 8:16
  Speaker 7: Yeah well, bourbon is not going anywhere, and I think, the more that people are brought around to it, not only by people like us, but just people in general, when they go out and they try a bourbon or they try a cocktail made with bourbon, I just see that that is changing perception a lot, that it's not something that is always just really harsh, but it's an alternative liquor that allows people to slow down and enjoy it, and these different distilleries have all found different niches of ways to do that.
• 8:51
  Speaker 7: Whether it be the type of green that they're using or, like you said earlier, whether it's a column, still or a pot still totally changes the flavor.
• 8:59
  Speaker 3: So Right, and the one thing that people I think, and also people who make whiskey, understand, is when you're making whiskey, you're making whiskey for all different types of palates.
• 9:18
  Speaker 3: It's just like I was talking to the woman that runs the Winking Lizard here in town and she's the manager there and she doesn't like caramel.
• 9:29
  Speaker 3: She likes vanilla but she doesn't like caramel.
• 9:34
  Speaker 3: Well, if you don't like caramel and you're drinking bourbon, you're you've just eliminated a good amount of Kentucky whiskey that you're not going to be drinking, but there's a good amount of in there, of bourbons that are there that you'll love.
• 9:49
  Speaker 3: You know, if you, you can find your flavors.
• 9:52
  Speaker 3: So you know, I look at the craft distillers.
• 10:00
  Speaker 3: You know, for instance, the spirit of French liquid, we know.
• 10:03
  Speaker 3: And then some of the.
• 10:05
  Speaker 3: Now we're talking about the distillers right now Neely family distillery, kentucky artesian distillery, limestone branch, now, all those distilleries, they have some bigger brands.
• 10:20
  Speaker 3: You know, like limestone branch has Yellowstone as a branch, but that's not being Yellowstone, is not being distilled at the limestone branch distillery, it's being distilled up in Louisville because it's meeting a demand.
• 10:32
  Speaker 3: That company is now limestone branches, now owned by?
• 10:37
  Speaker 3: What is it?
• 10:38
  Speaker 3: Squib, the Rossin squib, right, that's what it is, and it's owned by them and it's just when you look at what's happened in 2023, all the merging of you know Luxco being sold, purchased by Rossins, and then a compari rate it was compari, I believe, that bought Wilderness Trail, correct?
• 11:04
  Speaker 3: I think that's right.
• 11:06
  Speaker 3: I'm not 100% but but there's a lot of distilleries that have been being developed that they sold.
• 11:15
  Speaker 3: For instance, penelope was also bought by Rossin squid.
• 11:20
  Speaker 7: Or one of the most big.
• 11:21
  Speaker 7: I think that was probably one of the largest things that happened during the year.
• 11:24
  Speaker 7: The people you know that brand was building such a good backing and then sold out you know, which is not I shouldn't say sold out.
• 11:31
  Speaker 7: They sold and it was a good situation for them.
• 11:35
  Speaker 3: Yeah, but they didn't sell.
• 11:36
  Speaker 3: They were, they were bought.
• 11:38
  Speaker 3: But now they're doing it.
• 11:40
  Speaker 3: They're still here, yeah, and they're.
• 11:42
  Speaker 3: So they got millions of dollars and now they're on sale.
• 11:49
  Speaker 3: So they're making more and they get to do it on a level where they don't have to worry about where their barrels are coming from, that, that that stress is taken away.
• 12:00
  Speaker 3: I mean, they basically have, you know they're, they can, they can make as much as their company wants them to make.
• 12:09
  Speaker 3: Now, you know, whereas before I'm sure there was a little bit of financial.
• 12:14
  Speaker 3: You know dancing that everybody does, right, so barrel head.
• 12:25
  Speaker 3: So what are you looking at?
• 12:26
  Speaker 3: As far as what do you, you know, look at the, look at what 2024 has.
• 12:31
  Speaker 3: You've been in this for a little bit.
• 12:32
  Speaker 3: You've been watching.
• 12:33
  Speaker 3: What do you think that the distilleries are gonna where?
• 12:37
  Speaker 3: What direction are they going?
• 12:39
  Speaker 3: I mean, I, I don't think you see them slowing up, do you?
• 12:43
  Speaker 3: I don't see them slowing up.
• 12:46
  Speaker 5: But I see I don't see the big ones doing it, but I see the smaller ones doing more of the blending to hit a wider variety of pallets and I mean I think that'll bring more people into it if they can blend something to their liking.
• 13:03
  Speaker 5: I see that happening more.
• 13:06
  Speaker 3: Yeah, definitely, when it comes to you got dark arts coming, you that those are the rectifiers, they're the ones that are going out.
• 13:14
  Speaker 3: Penelope was doing the same thing.
• 13:17
  Speaker 3: They were buying the barrels and they were doing the blend, they were coming up with the flavor profiles.
• 13:21
  Speaker 3: We also there's I mean buzzer's roost, right, we're gonna be having them on in a couple weeks.
• 13:29
  Speaker 3: And then you're looking at Nulu.
• 13:31
  Speaker 3: I mean some of these just to a high bank here in Ohio.
• 13:37
  Speaker 3: I mean you're talking about people that are getting and those brands are you know they're, they're fitting a niche market.
• 13:46
  Speaker 3: So that market has been coming on and keeps coming up.
• 13:51
  Speaker 3: But I see it, what would you say?
• 13:53
  Speaker 3: Some of the people that are getting into that now are have some sort of distilling background, like there's more to it, it's expanding more out what McCauley Minton is doing or what, um, you know, even at Nili, I mean they've got Jackie Zeekon.
• 14:15
  Speaker 3: They're distilling with Turner to make rum.
• 14:19
  Speaker 3: I mean that distillery, these craft distilleries.
• 14:23
  Speaker 3: And then, like you said, when you look at few, they're doing it with coming up with whiskeys for bands.
• 14:31
  Speaker 3: And then now you're talking about CT.
• 14:34
  Speaker 3: Right, I don't know much about the Chris Stapleton, what that's coming up, but you know, talk about that little bit of what's been happening and that's out.
• 14:45
  Speaker 7: I mean it's out on the 10, the shelves I think it's pretty much right now, but it's out there.
• 14:50
  Speaker 7: But yeah, you know places like Buffalo trace that are.
• 14:56
  Speaker 7: You know, last year we saw some different things, but they're all gonna stay in their lane to a certain extent, but the craft is still, or especially, trying different things.
• 15:07
  Speaker 7: Oh, my god, you can't have that long talking.
• 15:10
  Speaker 7: Yeah, um, I was at Indian Creek over the weekend and of course Missy and Joe are awesome and you know this is their salie ride and you know you get any talk about craft and you talk about there's craft that make their own, and then there's craft to have it made and then they put it in a bottle and label it, which is similar to what ainer does.
• 15:37
  Speaker 7: But they're even salie with what they're doing at Indian Creek.
• 15:42
  Speaker 7: They're even doing a blue corn which we got to drink from the barrel that they've been working on for about six to eight months, and so I think that they're all trying things and seeing if they can, you know, find something that not necessarily.
• 16:01
  Speaker 7: I don't think any of them are like, oh my gosh, this is gonna set the world on fire and we're gonna all of a sudden be this huge place.
• 16:08
  Speaker 7: I think they're just passionate about making something good in the bottle, and the sales of it are not as big to them.
• 16:15
  Speaker 7: They want to be profitable, they want to make money, but they're not that they're not worried about it to the extent that the big boys are.
• 16:25
  Speaker 3: Yeah, what I see with the craft.
• 16:28
  Speaker 3: I see quality, where craft, when I first got into it, had a bad name because there was a bunch of people who did it and they didn't know what they were doing and it had it took people like Alan and Royce and these you know, penelope and all these different smaller either rectifiers or distillers, to overcome with their brands that we were talking a little bit about what Alan called a craft note.
• 17:04
  Speaker 3: If you want to say what you know, he was like very upset because a craft note isn't as.
• 17:11
  Speaker 3: It's almost like somehow it was being used negatively and I can't see it ever.
• 17:17
  Speaker 3: I mean, you're, if you're a podcaster and you use a term like term like craft notes as a negative connotation, then you really don't understand the whiskey market.
• 17:30
  Speaker 3: You know there's some sort of what would you say level of not understanding that the actual I mean even the craft distillers understand what the main driving force I mean.
• 17:47
  Speaker 3: For God's sakes, what do you think sells?
• 17:49
  Speaker 3: The Buffalo Trace has so many awesome products.
• 17:52
  Speaker 3: Jim Beam has a ton of awesome products, jack Daniels you know that they're 12 year, whatever, but you know what, what sells?
• 18:01
  Speaker 3: I mean, for God's sakes, fireball just blows away every single thing that you know, that that Sazerak does, I mean, and that basically, is cinnamon flavored beer a lot against a malt beverage.
• 18:16
  Speaker 3: It's not even whiskey, and so these are things that you know.
• 18:22
  Speaker 3: People have to understand the market, especially us people in the podcasting.
• 18:26
  Speaker 3: We podcast to our, our niche followers.
• 18:31
  Speaker 3: There's no doubt about it and that's what you're trying to do get the really, really good whiskey out there.
• 18:36
  Speaker 3: But you know what is good whiskey to one person?
• 18:42
  Speaker 3: It's just to each person.
• 18:43
  Speaker 3: You try and give everybody a.
• 18:45
  Speaker 3: You know that that basis of you know that it's not been made poorly and it doesn't.
• 18:52
  Speaker 3: You know it's, it's not horrible.
• 18:54
  Speaker 3: But at the same time I mean I, you know I'm the prime example you give me there's some rise that absolutely taste rancid and horrible to me, where a bunch of other people they love it and that's like their favorite, right, and you know what, just because it tastes horrible to me doesn't mean it's going to taste horrible to somebody else and that's just kind of how it has to.
• 20:03
  Speaker 3: You know you have to understand that as a podcaster that if you know you can't, you can't tell somebody that your opinions right, and so you know, when it comes to craft distilling.
• 20:13
  Speaker 3: I really see it keeping to get bigger, especially the people who are already doing it properly.
• 20:22
  Speaker 3: That's what I see for craft distilling in 2024.
• 20:25
  Speaker 3: Now again, you know, we never know what's going to happen, but we're just talking about status quo.
• 20:31
  Speaker 3: If everything just keeps going the same way it is, you know, I can't see that there's not going to be a bunch more craft distilleries popping up.
• 20:39
  Speaker 3: I mean, you know, what do you think about that?
• 20:43
  Speaker 7: I mean, I think, to go back to that, what you said about like Alan Kudos, to people like Alan Royce.
• 20:51
  Speaker 7: These guys are so passionate about it that they have their hand helping so many of these people, Like Indian Creek, for example.
• 21:00
  Speaker 7: They talk to them all the time trying to get other ideas, ways to get the best out of their pot stills and I know that that happens even in the big boys, but with the craft of stillers it's a little different.
• 21:16
  Speaker 7: So I think that when people go out and they're looking for these bottles, looking for something different, some of it is the experience too, Like you go to a place and you connect with one of these distillers and the product they're making and it may be a ride, maybe a bourbon, maybe a single home.
• 21:35
  Speaker 7: Whatever it is, it's going to be something that you might enjoy just because of who and what they do.
• 21:46
  Speaker 3: I mean, yeah, and I think the craft distillers, their history and what you know, when you're talking about local distilleries and the people doing it and their families and the people who did it and they'll take, they don't have large marketing departments driving them to lie to the public, I could guarantee you.
• 22:12
  Speaker 3: You know Greg Schneider and we know what he gets upset about because he lived what happened at some of these distilleries.
• 22:21
  Speaker 3: And when he hears the stories that are being told, although you know the family that it's being told about is taking credit sometimes where they didn't.
• 22:32
  Speaker 3: You know it's being driven by the ownership and the marketing to sell more whiskey because having somebody who's left the distillery get credit for what they did, opposed to the main family member, that's the main family.
• 22:48
  Speaker 3: You know most places.
• 22:49
  Speaker 3: If you don't want to lie, you leave it alone.
• 22:51
  Speaker 3: But we know that, as Greg at Glen's Creek not Greg, but Dave, right, yeah, at Glen's Creek says, I mean all of his labels are created because he just makes fun of the mockery, of the bullshit that's on the labels.
• 23:07
  Speaker 3: What you can you know, because a lot of times they say what you put on the label that tells you everything about it.
• 23:12
  Speaker 3: Yeah, if they're being honest, right?
• 23:14
  Speaker 3: I mean, how many times do you look at something that's a bean product or it's a different product and it's made at a distillery called like the name of like the you're like?
• 23:24
  Speaker 3: Where is that distillery, right?
• 23:26
  Speaker 7: Right, how many times do you walk into a distillery and you're there to check it out, try it, whatever, and the owner is actually mashing, is doing everything himself and that's what some of these crap places you're going to do.
• 23:40
  Speaker 7: If you go to Glen's Creek, I can promise you that about 90 percent of the time that David is there working and that he's usually working he's not just sitting there thinking about something.
• 23:53
  Speaker 7: Most of the time, these people are putting effort into getting their brand out there.
• 24:00
  Speaker 5: Yeah, working tomorrow morning.
• 24:01
  Speaker 5: He said yeah, I got it again.
• 24:04
  Speaker 3: Yeah, so you've got people purchasing barrels and blending them and making good whiskey.
• 24:09
  Speaker 3: You've got, you know.
• 24:10
  Speaker 3: You've got the craft distilleries and more.
• 24:13
  Speaker 3: And as Alan he's watching, he said there's going to be a lot more craft distilleries.
• 24:16
  Speaker 3: We know about one at least.
• 24:18
  Speaker 3: And then locally here in Ohio we have a craft distillery, middle West spirits, which is going to take that next step to play.
• 24:31
  Speaker 3: I mean it's just unbelievable to see the jump that they are making and I'm very excited about that because although you normally see somebody putting out this big of a just making or building this big of a distillery with restaurants and hotels and shops, you know, all set up and he's in the beginning stages of this, owned by just one person, and that person is directly related to distilling and has been distilling.
• 25:09
  Speaker 3: You know from Ryan has been.
• 25:11
  Speaker 3: He's been distilled from the start, you know, and he's got distillers working for him and then he basically is part of the tasting and it's so he's got, like this craft distillery feel, going into a large column, distilled, mass producing distillery, and I'm really excited with the modern technology and him at the helm.
• 25:36
  Speaker 3: What's going to happen.
• 25:38
  Speaker 3: So there's so many different things happening for 2024.
• 25:42
  Speaker 7: I mean, you just got to look at there's more brands coming out, there's more bottles, there's more variation.
• 25:53
  Speaker 7: Everybody's looking for something a little different, whether it's a different type of corn, a different grain, to give them something unique that hasn't come to the market yet.
• 26:05
  Speaker 7: I mean, it's just what it is.
• 26:07
  Speaker 7: It's like everything.
• 26:08
  Speaker 7: It's evolution.
• 26:09
  Speaker 7: People are evolving to try to find things that give them a one up or something unique.
• 26:16
  Speaker 3: I think 2024 for distilling in America, as you could say, the handcuffs have come off.
• 26:21
  Speaker 3: You know the whole.
• 26:25
  Speaker 3: You know 2020 to 23,.
• 26:28
  Speaker 3: Everybody's been, you know not.
• 26:32
  Speaker 3: It's just not been normal years and this is the first time you're getting out.
• 26:36
  Speaker 3: I mean, I think tourism really returned in 2023, but I think the amount of people that can get out, and especially going into this summer, it's just going to be unfriking believable in my opinion.
• 26:50
  Speaker 7: And the other thing that we haven't even talked about is the barrel issue.
• 26:53
  Speaker 7: You know, if barrels continue to be hard to get, you know and as they were in the latter part of 2023, 2024 rolls in and you need all these barrels, and I think you could definitely start to see more of the craft distilleries using secondary bourbon barrels for whiskey more than just labeling it as bourbon.
• 27:17
  Speaker 3: Yeah, and, as we talked with Alan on the one podcast, there's other ways to do it and still get the flavor in there.
• 27:25
  Speaker 3: You know as far as wood surface, you know how the whiskey ages and everything like that, and the technology really helps.
• 27:35
  Speaker 3: And then I do think that there's the you know, when it comes to certain things, because that the world's going a little bit more normal and because you have these large industries figuring out problems that were leading to some of the problems leading to the barrel shortage I mean, some of it was it wasn't a shortage of oak, it was a shortage of people to get the oak out.
• 28:01
  Speaker 3: Well, that shortage, either they're going to basically get enough people to do it or figure out how to do it with the amount of people they have, and that's just the way that's.
• 28:10
  Speaker 3: You know, innovation is always more productive in the face of disaster.
• 28:21
  Speaker 3: You know, when we are, when things are at its worst, people will figure things out better than when they're complacent.
• 28:33
  Speaker 3: You know, it's like, it's just like anything else you know if you don't need.
• 28:37
  Speaker 3: Yeah, alan says barrel quality is a big, big issue.
• 28:41
  Speaker 3: I think it is because the massive amount of whiskey that now is going to be distilled, I mean so here really quick, there's.
• 28:52
  Speaker 3: This is Justin in Kentucky.
• 28:54
  Speaker 3: What's going to be happening?
• 28:55
  Speaker 3: Angels Envy is expanding.
• 28:59
  Speaker 3: Rabbit Hole is expanding.
• 29:02
  Speaker 3: The Augusta Distillery just is building a brand new distillery right there in Augusta.
• 29:08
  Speaker 3: We had a mad on to talk about that.
• 29:12
  Speaker 3: We've got Bardstone Bourbon Company putting in a second distillery on top and a second still and distillery right on top next to the the one not, it's not next to it, it's separate.
• 29:25
  Speaker 3: They have a separate building from the building.
• 29:26
  Speaker 3: They had their still and they've doubled.
• 29:29
  Speaker 3: I think it's actually bigger still and it's running the Barrel House Distilling Company in Lexington.
• 29:37
  Speaker 3: They have plans to do a.
• 29:39
  Speaker 3: You know they're just like this little place in this little garage almost doing pot still distillery at its essence of what they are going to be moving.
• 29:52
  Speaker 3: 30 miles north, buzzard's Right Distilling has unveiled plans to build a distillery and visitor center in Pike County, plans to age Bourbon in an underground Appalachian coal mine.
• 30:04
  Speaker 3: Buzzard's Roost Whiskey they just they just opened up right on Whiskey Row, heaven's Door, is an opening up a distillery in Pleasureville which is in the Newloo neighborhood.
• 30:23
  Speaker 3: And then Jay Mattingly just opened a which was Bourbon 30, right across the street from Buffalo Trace if I'm not mistaken.
• 30:31
  Speaker 3: They're right there, they do their, they let's see.
• 30:37
  Speaker 3: 23,000 square foot facility includes gift shop, tasting bar, small pot still and a custom bourbon blending experience, the Lawrenceburg Bourbon Company.
• 30:47
  Speaker 3: We had him on the podcast at Bourbon on the banks.
• 30:51
  Speaker 3: You know pursuit spirits, and I'm I say that they've opened up in behind the scenes distillery experience in, you know, in Louisville, right, yeah, already one just opened up.
• 31:07
  Speaker 3: And then there's the Western Kentucky Bourbon Company, which we know already was building a home facility.
• 31:14
  Speaker 3: Yep $4.8 million destination to honor the past future of Lexington's connection in the bourbon industry.
• 31:20
  Speaker 3: And then there's a 25,000 square foot distillery.
• 31:23
  Speaker 3: The facility is located in Beaver Dam, will be able to distill 50,000 barrels of whiskey a year and store 250,000.
• 31:32
  Speaker 3: The startup distillery is led by master distiller Jacob Call.
• 31:38
  Speaker 3: Broke ground in November 22.
• 31:40
  Speaker 3: They're getting, if we were, if I'm not mistaken, then you've got Bardstown purchasing Green River, which was you know.
• 31:47
  Speaker 3: Now they have Green River distilling where Aaron's down there, and Aaron was talking about the Western Kentucky Bourbon Company.
• 31:53
  Speaker 3: And then can't you know we're talking about Whiskey House of Kentucky, which is going to be a distillery just distilling won't be distilling their own brand.
• 32:06
  Speaker 3: I mean, for fuck's sake, how can you like not say that 2024 is going to be an enormous year for distilling?
• 32:17
  Speaker 3: Now, what is going to be the effect of this amount of distilling happening?
• 32:23
  Speaker 3: Correct, I mean what?
• 32:25
  Speaker 3: At one point?
• 32:27
  Speaker 3: As, as Alan said, barrel quality is a big, big issue.
• 32:32
  Speaker 3: Who are who's going to?
• 32:34
  Speaker 3: It's not like there's going to be less good bourbon.
• 32:37
  Speaker 3: I mean for the next seven to 10 or 15 years, the bourbons already in the barrel.
• 32:46
  Speaker 3: You know what I mean.
• 32:47
  Speaker 3: They've, they've already there.
• 32:49
  Speaker 3: That's already.
• 32:50
  Speaker 3: Those things are already aging and you know coming out.
• 32:53
  Speaker 3: I mean it's in the barrel, we're waiting, that stuff's hitting.
• 32:58
  Speaker 3: All that stuff is already hitting.
• 32:59
  Speaker 3: We've already gotten through the gap, but now, as the race to meet the demand, it kind of scares me just a little bit.
• 33:09
  Speaker 3: Six, seven years from now, when this demand is being you know they're hitting the demand and projecting I mean what happens.
• 33:20
  Speaker 3: Well, you'll have, you'll have too much whiskey at one point.
• 33:23
  Speaker 3: I mean, we know they.
• 33:25
  Speaker 3: Just I mean, but are they going to be able to correctly level it off?
• 33:29
  Speaker 3: What do you think?
• 33:32
  Speaker 7: I mean, I think, that the demand is small of a segment really that bourbon makes up in the spirit section in the United States.
• 33:41
  Speaker 7: It's going to be a while before it ever meets the demand, but once it does, the external shipping at Worldwide is going to be something that's the people.
• 33:53
  Speaker 7: People are going to continue to want bourbon, yeah worldwide.
• 33:57
  Speaker 7: And India, I don't.
• 33:59
  Speaker 7: Wherever it may be, they want bourbon it is.
• 34:02
  Speaker 7: It is a different beast than what most people are used to and once it's able to be distributed in those areas, I think it just continues to grow.
• 34:12
  Speaker 7: We see a little bit of it now, but we can't even fulfill our own.
• 34:18
  Speaker 7: You know, like you said, we're not even to the point where everybody's getting it here.
• 34:22
  Speaker 7: So what makes me excited about that is that I hope people will hear off of the main highway of bourbon and start exploring some of the side roads and some of the little towns and find some of these other places that are making some incredible stuff that they don't even know about because they're only know what the mainstream market tells them.
• 34:48
  Speaker 7: So I'm excited for that.
• 34:50
  Speaker 7: I think that's going to be something in 2024 and on that we're going to see more of and that push to try some other things, not just what you've been told is the thing to have, but by using your own decision making.
• 35:04
  Speaker 3: Well, and then I didn't even mention that the book or no, distillery is going through whatever, whatever million dollar renovation they're going to be putting it that they're putting in there.
• 35:17
  Speaker 3: And then Heaven Hill, one of the largest family owned producers of whiskey, is actually building a distillery right there in Bardstown, another whole new distillery.
• 35:30
  Speaker 3: It's just when you and then you watch.
• 35:34
  Speaker 3: We go all the time and we watch what comes out.
• 35:38
  Speaker 3: These stills, these giant stills.
• 35:40
  Speaker 3: You know, you know.
• 35:42
  Speaker 3: Now we're almost to the point.
• 35:45
  Speaker 3: We've been talking about the industry, where it's going, some of the problems.
• 35:49
  Speaker 3: You know, like we, there was a bottle shortage.
• 35:51
  Speaker 3: It doesn't seem to be a bottle shortage, a glass shortage at this point, because there's not a lot of stuff being delayed.
• 35:57
  Speaker 3: I mean, we were, we actually experienced it with limestone branch.
• 36:02
  Speaker 3: They couldn't get the 375 milliliter bottles to bottle their special.
• 36:06
  Speaker 3: You know they weren't getting what they needed.
• 36:08
  Speaker 3: There's a bunch of places that didn't get the glass fast enough and it all had to do with the size and shape of your bottle and everything.
• 36:15
  Speaker 3: There's a lot of people who could buy standard bottles but they didn't want to change their bottle shape.
• 36:22
  Speaker 3: But it seems like we've gotten through that.
• 36:24
  Speaker 3: You guys would agree that we haven't really heard much about the glass shortage no, no, we're, it's just.
• 36:30
  Speaker 7: That's a cycle that went through somewhere.
• 36:33
  Speaker 7: To what it just?
• 36:35
  Speaker 5: it's always going to be something but we had an issue getting cans at the brewery at one point.
• 36:41
  Speaker 5: Yeah, the shortage we went through well, a lot of those shortage.
• 36:47
  Speaker 3: We couldn't get a shortage of eggs, we couldn't get new cars.
• 36:54
  Speaker 3: That was good for you.
• 36:55
  Speaker 3: That shortage when nobody could buy new cars and everybody had to buy used cars, right, yeah, getting them right, right, nobody better than it is now.
• 37:07
  Speaker 7: You know, because you can't get it, you can't sell it yeah, this is true, that's true.
• 37:12
  Speaker 3: So, um, let's, let's talk about each one of us.
• 37:16
  Speaker 3: What distillery I mean?
• 37:18
  Speaker 3: I want you to pick a craft distillery and I want to pick you, pick a big guy distillery, and what you think which one's gonna that is gonna kill it in 2024?
• 37:31
  Speaker 3: I mean, let's you know, you can make a prediction, I'll get.
• 37:34
  Speaker 7: Let's you start CD, ct and then you barrel head and then I'll go so, starting with the craft distillery that I think is gonna kill it in 2024, I think of most of the you know it's hard to say because I mean, actually a craft distillery could be considered.
• 37:55
  Speaker 7: Will it?
• 37:56
  Speaker 7: Because I think they're still legally termed as a as a craft.
• 37:59
  Speaker 7: But I think for some of the smaller guys like that I have sitting here at the table, I of what I have here, I think nearly probably to me has the opportunity to grow with, with Royce behind that and Rebecca and everything with Jackie that they've got going on, their brands are probably going to do as well and grow as anybody plus the fact that they they have ventured off into some of these barrels that you know, just like McCauley, you know, and I mean from Louisville, trying different barrels, you know, whether it be in the Deer or a whatever court wine.
• 38:39
  Speaker 7: You know they're doing.
• 38:41
  Speaker 7: They're doing different things that I think are gonna bring them to the forefront, but they still have a good mainstay of stuff and the big boys.
• 38:48
  Speaker 7: It's hard to say.
• 38:50
  Speaker 7: I'm probably most excited to see what's gonna come from man.
• 38:58
  Speaker 7: That is a tough one because I I tend to think heaven Hill is probably the one that I favor in some ways.
• 39:06
  Speaker 7: Personally, I like a lot of their product, but I see so much going on at Jim beam Buffalo trace Sazerac, if you will so you, just so you.
• 39:18
  Speaker 3: I said pick one.
• 39:19
  Speaker 3: You're gonna take them all.
• 39:20
  Speaker 3: I mean, what are you gonna do?
• 39:32
  Speaker 7: leave it, leave us with.
• 39:33
  Speaker 7: I just see lots, of, lots of good stuff coming from them and they are coming off an extremely strong note with Elijah Craig C923 and I think that helps them don't forget the high note they came off of with the hunt.
• 39:53
  Speaker 3: The the honey heaven, scotchy bourbon boys pick yeah, that was, that was that good oh my god, I can't wait.
• 40:06
  Speaker 3: It's coming, folks, it's coming.
• 40:07
  Speaker 3: We're right at the 16 weeks.
• 40:11
  Speaker 3: I think it's gonna.
• 40:13
  Speaker 3: You know, they haven't told me anything, so it'll probably be a little, a little bit longer.
• 40:16
  Speaker 3: We, you know there's delays and everything there you go awesome.
• 40:24
  Speaker 3: So are you thinking?
• 40:26
  Speaker 3: What are you thinking?
• 40:29
  Speaker 5: I think CT covered pretty much everyone it's nice to see that nearly as one really expanding the way they are and the things they're coming out with.
• 40:43
  Speaker 5: But as far as that I think it's up and coming, really going to be out.
• 40:49
  Speaker 5: There is dark arts with Macaulay.
• 40:52
  Speaker 5: I look forward to everything he brings to the table.
• 40:54
  Speaker 5: I enjoyed pretty much everything we sampled that day when we were there.
• 40:58
  Speaker 5: As far as the big boys, I mean, I I'm gonna have to say I agree with them on heaven Hill.
• 41:07
  Speaker 5: I mean that Elijah Craig, I always have that with me.
• 41:11
  Speaker 3: I enjoy pretty much everything they put out yeah, um, I you know, as far as a craft distillery goes and what you know, we, we love what's happening at happening at the spirit of French like that's just like.
• 41:28
  Speaker 3: It just keeps Alan just keeps producing more and more and more fantastic unique whiskies, brandies.
• 41:38
  Speaker 3: He is a true alchemist and a true distiller who understands the process but also understands there's so much more that's out there to do and learn, and that's all he ever wants to do is he's happy if he's in front of a still or doing something with his family and it's you know he's happy with, you know, growing his own food, working on his own strains of corn, you know all that types type of stuff.
• 42:13
  Speaker 3: I mean he's a tree farms.
• 42:15
  Speaker 3: He's very locally.
• 42:18
  Speaker 3: He's very, very supportive of the local community and the people within it.
• 42:23
  Speaker 3: He respects his elders for their knowledge because that's where he gathers so much of it.
• 42:30
  Speaker 3: And I really think you know from this, from that point, what I, you know, alan Bishop is just gonna keep making us all think a little bit harder and also a little bit more less nonchalant about stuff, because it is a very, very detailed, specific industry.
• 42:56
  Speaker 3: Now, when it comes to the larger guys, I'm just gonna I look forward to what's happening at beam 100%, the James B beam distillery, the new one, what Freddie's doing there and what he's trying to do and what you know.
• 43:15
  Speaker 3: It'll be very, very interesting that if you know the only thing left for being to do to get is to put an actual pot still in, if you see the pot still go in into the James B beam distillery.
• 43:29
  Speaker 3: You know they've got, I know, but that would be how you cover it all.
• 43:33
  Speaker 3: You know they've, they put out there, they put out so many different brands and they and under the, the blanket of having to produce Jim beam, you know what I mean.
• 43:46
  Speaker 3: They they do their craft distilling.
• 43:49
  Speaker 3: They I mean they're at clearmont, that thing produces.
• 43:53
  Speaker 3: Then you go down to Boston and that's producing the amount of massive amounts of, you know, of bourbon they're.
• 44:01
  Speaker 3: They're good at, you know.
• 44:03
  Speaker 3: But now that they've got this craft distillery and they're putting out these special releases and they understand the market, I really do appreciate all the diff, the creativity that they're coming up with and I definitely enjoy their whiskey.
• 44:20
  Speaker 3: So that from I look forward to, you know, the expansion of the, the book or no plant, and then I also look forward to what Freddie and Fred together are going to come up with this year.
• 44:36
  Speaker 3: I mean those smaller releases, I mean Freddie's distilling and mixing brown rice into his mash pills, and you're doing unique, creative things that you couldn't really look at.
• 44:48
  Speaker 3: You know Fred had talked about it that you couldn't do before.
• 44:51
  Speaker 3: On the bigger stills, if you did it you, the stills wouldn't handle it.
• 44:56
  Speaker 3: They were set up, you know, they had their.
• 44:58
  Speaker 3: The big stills have their.
• 45:01
  Speaker 3: You know, lane, as you said, it's just a lane.
• 45:03
  Speaker 3: They're going down producing one specific thing because they are and no matter what you want to say, that part of the market exists and it's the biggest part of the market.
• 45:14
  Speaker 3: You know the, the producing craft distillery, um, whiskey is not as lucrative as producing mass produced.
• 45:28
  Speaker 3: You know small batch whiskey or just regular $20 bottles of whiskey, because that is the drinking whiskey public right there.
• 45:37
  Speaker 3: That $20 bottle, that $10 bottle, those sell like so much.
• 45:43
  Speaker 3: But you got to keep doing that.
• 45:44
  Speaker 3: But while you're doing that, you're you're, you're just coming up with better whiskies.
• 45:49
  Speaker 3: I mean you go from knob creek to, you know, and those are all standard, as you know, kentucky whiskey, using the barrel to get the, get the flavors in and take out the impurities and that is the standard.
• 46:03
  Speaker 3: But when you start to go outside, now, as far as a big guy really think, up and coming is middle west.
• 46:09
  Speaker 3: I mean, knowing Ryan and what he's doing there, ryan laying, I'm very, very excited for what's going to happen at middle west.
• 46:17
  Speaker 3: I think middle west is like the 1980 USA hockey team.
• 46:23
  Speaker 7: I mean, they're well the name isn't as big for what it's going to be in the next couple years, right?
• 46:29
  Speaker 3: they're just.
• 46:30
  Speaker 3: They're just up there.
• 46:31
  Speaker 3: He's producing something and he set it up and he's got everything in place, but nobody is knows about him.
• 46:38
  Speaker 3: I mean, if you remember that hockey team it it was it didn't do good in the, in the.
• 46:43
  Speaker 3: You know, in the tournaments leading up to the, the Olympics, it was Russia and I believe, finland just dominated the shit out of everybody.
• 46:54
  Speaker 3: And then, when that the Olympics happen, that's when they had their time and I really think Ryan's going to have his time.
• 47:00
  Speaker 3: I don't know if it's going to be in 2024, because he's got to put his stuff in barrels, right.
• 47:06
  Speaker 7: I think he's still a couple years away from his time, for sure right but you know so I think that's really.
• 47:15
  Speaker 3: I'm excited for 2024, even more so than 2023.
• 47:18
  Speaker 3: I think that the distilleries, their creativity and seeing, and then and then just the state of Ohio just think about what they've done creatively to get this whiskey to us.
• 47:28
  Speaker 3: I mean, I think the state of Ohio just really has done something that, no, you don't hear of this happening in any other state.
• 47:35
  Speaker 3: You might hear it happening at a liquor store.
• 47:38
  Speaker 3: You know what I mean.
• 47:40
  Speaker 3: There might be a lot, but this is the state doing it statewide.
• 47:44
  Speaker 7: It's not something the one thing I would like to see the state go through, and this is maybe something you will, you would agree.
• 47:51
  Speaker 7: I don't know, when you go to Kentucky, even Indiana, the tours are so much different.
• 47:59
  Speaker 7: Ohio, for instance, I I like Indian Creek's tour.
• 48:03
  Speaker 7: It's nice.
• 48:05
  Speaker 7: They do a nice guided thing but, several of the distilleries in Ohio kind of leave that a little lackluster, I should say, and I would like to see the state of Ohio distilleries step up their game on their tours and tastings to get in line well you're.
• 48:23
  Speaker 3: We were just talking about middle west.
• 48:25
  Speaker 3: I mean you took the construction tour with with Ryan, but he's upping that game.
• 48:34
  Speaker 3: I mean either either everybody's going to just get blown away and he's going to take all the business from this area, or people or distilleries are going to have to come.
• 48:44
  Speaker 3: I mean he's the only one in this, in this state, that's got something that big.
• 48:52
  Speaker 3: I mean he's it's just in, you know it's like.
• 48:56
  Speaker 3: Is somebody else going to try and do that?
• 48:59
  Speaker 3: Is there any any Ohio distillery to up their game?
• 49:05
  Speaker 7: can they?
• 49:05
  Speaker 7: Can they step their game up and make their experience more like what Kentucky distilleries do?
• 49:13
  Speaker 7: That makes them, I think, like people want to go to Kentucky, it's not necessarily that they want to go to Kentucky.
• 49:17
  Speaker 7: Kentucky bourbon is better if you're going on a tour, a tour of those places significantly different than the ones in Ohio.
• 49:29
  Speaker 3: I would, I would have to agree.
• 49:32
  Speaker 3: I understand.
• 49:33
  Speaker 3: You know Ryan at Middle West understands that and he's fixing that problem.
• 49:38
  Speaker 3: Is he going to be the?
• 49:39
  Speaker 3: I mean, is he going to set the burner down for everybody so that they have to come up?
• 49:46
  Speaker 3: Or you know what I mean.
• 49:47
  Speaker 3: But you know what the size I mean honestly.
• 49:51
  Speaker 3: When you look at, for instance, some of the sizes of these distilleries here in Ohio, the size I mean isn't you know.
• 50:03
  Speaker 3: You look at Echo spirits, but Indian Creek already gives you a unique Kentucky.
• 50:09
  Speaker 3: I mean, they're no dip.
• 50:11
  Speaker 3: Their pot stills are there.
• 50:12
  Speaker 3: They talk about it.
• 50:13
  Speaker 3: You go, they've got and now they built, they're building.
• 50:17
  Speaker 7: I agree they do a better tour for what they have than probably most of the places in Ohio.
• 50:24
  Speaker 5: You get a more personal experience there.
• 50:26
  Speaker 7: You get the Kentucky, like Jeff just said, you're looking at their 18, 20 pot stills being used and they make it a very different experience.
• 50:36
  Speaker 7: You know, my thing is again, even in Kentucky there's some small distilleries that still have a very nice experience for the person and again I'm trying to gain market, which I would think they all are.
• 50:52
  Speaker 7: That's why they're doing what they're doing.
• 50:53
  Speaker 7: Well, the hardest thing to reel the people in other than the whiskey or bourbon.
• 50:58
  Speaker 7: You've got to have that experience.
• 51:00
  Speaker 3: But the distilling in Kentucky has been for so long that the places, even what.
• 51:08
  Speaker 3: Where Dave is at Glen's Creek, okay, you look at the place where he's at.
• 51:14
  Speaker 3: I mean it's the old, I think the old old crow facility.
• 51:21
  Speaker 3: I mean you're talking about history.
• 51:24
  Speaker 3: I mean here in Ohio, you know that that's why Indian Creek is unique, the property and everything there.
• 51:32
  Speaker 4: I you know it's, it's, it's really, but you know Ohio, I don't know how many of those.
• 51:39
  Speaker 3: You know buildings that you know, just like if you want to open something in Whiskey Row in Louisville, pretty much every freaking yeah.
• 51:48
  Speaker 3: But but I've been taught.
• 51:49
  Speaker 3: What is it I was talking with Carl talked to it's a dog brand.
• 51:57
  Speaker 3: They were at the craft distillery festival at for Ohio, ohio craft distillery.
• 52:04
  Speaker 3: They haven't brought a whiskey to the market yet but they had all their marketing Okay, and Carl got to talk with them, so we're going to be probably podcasting with them and they want to have an Augusta or a whiskey thief experience.
• 52:20
  Speaker 3: But in the state of Ohio you got to work around the loss and that's a hard work around this.
• 52:28
  Speaker 3: What?
• 52:28
  Speaker 3: you know, that is not an easy work around.
• 52:31
  Speaker 3: You have to figure it out how you're going to do it.
• 52:33
  Speaker 3: You know I was talking with and Demik from OHLQ.
• 52:39
  Speaker 3: She said you can do it, but you got to figure it out.
• 52:42
  Speaker 3: And she said that watershed, they do the thieving of their old fashion out of the barrel into the old fashion, which is a really cool idea, but a workaround had to happen.
• 52:54
  Speaker 3: It wasn't like they could just, oh, we're going to leave out the.
• 52:58
  Speaker 3: You know it was like because of the way taxation and everything works, there's there's work around.
• 53:03
  Speaker 3: So you know they were talking about how they wanted to do it, but the state won't let them.
• 53:07
  Speaker 3: But you got to be creative and want to do it and then figure it out.
• 53:12
  Speaker 3: But you also have to know you can do that, because if you're just starting out in your new, what do you, you know, where did you know?
• 53:19
  Speaker 7: that's part of how this is involved in it for one reason, and that's to make money.
• 53:24
  Speaker 7: So if you can make money, I think I'd be figuring a way to make that happen.
• 53:29
  Speaker 3: I agree there in it.
• 53:30
  Speaker 3: For the, the taxation disagree.
• 53:35
  Speaker 7: Now the only reason the state will have ever any state gets involved with this is taxation, because it makes money.
• 53:42
  Speaker 7: No, they get into it because they look early.
• 53:45
  Speaker 3: No, they got.
• 53:46
  Speaker 3: No, the state of Ohio's in it, because this is where fricking were.
• 53:51
  Speaker 3: Prohibition started it with the temperance movement.
• 53:55
  Speaker 3: It happened up in Northern, you know, up by Cleveland, and the state of Ohio's in it, the same way the state of Indiana, whatever.
• 54:03
  Speaker 3: They're still living in the fact that they're trying to regulate it so that all their their people.
• 54:09
  Speaker 3: If it was about making money, it'd be a different.
• 54:13
  Speaker 3: It would be a whole different structure.
• 54:15
  Speaker 3: It's based off of regulation to keep it under control, Whereas now, as we go further and further, like we do with gambling and we do with everything, you can let some of the reins off, but it's organized as hell like this, based off of regulation.
• 54:32
  Speaker 3: I mean, it's just, if you wouldn't, if they just wanted to make money, they wouldn't be figuring out how to get allocated bottles to people.
• 54:45
  Speaker 3: They would just let what used to happen.
• 54:47
  Speaker 3: They make money off of it.
• 54:48
  Speaker 3: They make money off it, but if they don't get involved, they'd make money off of it still, it's who they don't care.
• 54:54
  Speaker 7: They're saying that their involvement.
• 54:55
  Speaker 7: But their involvement is for like anybody, it's for a profit.
• 55:00
  Speaker 7: They're not doing it because of the goodness of their heart.
• 55:02
  Speaker 7: They want people to have good burden.
• 55:04
  Speaker 7: They're doing it because there's a profit in it.
• 55:06
  Speaker 7: But my point is is if there's loopholes and things that are holding back distilleries in Ohio from being more successful, then I would think the state would want to work with them to fix that, because if it does, they sell more product, which means more taxes are collected.
• 55:23
  Speaker 7: The state makes more money off.
• 55:24
  Speaker 3: As, as it was explained to me, it's just as simple.
• 55:28
  Speaker 3: The laws are in place already.
• 55:31
  Speaker 3: If you just want to make money, you don't have to do anything.
• 55:35
  Speaker 3: You don't have to regulate allocated bourbon, you don't have to do anything, just enforce the laws.
• 55:42
  Speaker 3: I mean, it's the easiest job in the world if you're not trying to change the whole structure from regulation to promotion, fairly equitable, setting up a system that everybody can they definitely are different.
• 56:06
  Speaker 3: This group of people which we heard that Jim is leaving.
• 56:09
  Speaker 3: Jim is leaving, you know, as head and you know, and going into another part of drugs.
• 56:22
  Speaker 3: He's leaving to the new, newly voted in legal drug of Ohio.
• 56:30
  Speaker 3: So we, you know, but at the same time as that changes.
• 56:35
  Speaker 3: It is an outlook you just got to.
• 56:38
  Speaker 3: They're in it, but the people running it usually are involved with enforcement of the laws.
• 56:45
  Speaker 3: You know what I mean.
• 56:46
  Speaker 3: Whereas if you get a group of people that try and change and manipulate the laws not manipulate them, but rearrange them legally so that they can compete with a Kentucky or whatever, and that is that is not something that has to be done.
• 57:04
  Speaker 7: You know what I mean.
• 57:04
  Speaker 3: They make they make money hand and foot, no matter what people are going to drink.
• 57:10
  Speaker 5: Hey guys, I hate to interrupt, but I ain't going to step away tonight.
• 57:14
  Speaker 3: Oh yeah, we're almost done.
• 57:15
  Speaker 3: We just, we just hit the mark.
• 57:17
  Speaker 3: Yeah, so yeah, so yeah.
• 57:19
  Speaker 5: I'll see you guys grab me up.
• 57:20
  Speaker 5: Thank you guys for listening and watching.
• 57:21
  Speaker 5: Until next time, cheers, Cheers.
• 57:25
  Speaker 3: Cheers, All right, so anyways we can finish up.
• 57:29
  Speaker 3: I mean, what?
• 57:30
  Speaker 3: What are you got the Heyner, you've got the Rubicon, you got a lot of Ohio promoted product that right there.
• 57:39
  Speaker 3: Wouldn't you say what's the bottle to your right which is next to the dark arts?
• 57:46
  Speaker 7: The deep.
• 57:47
  Speaker 7: This is the.
• 57:47
  Speaker 7: This is the bell of Dayton.
• 57:51
  Speaker 7: So this is their straight ride whiskey and the bell is one of those that's in Dayton, ohio, and you know, doing some good stuff.
• 58:03
  Speaker 3: Family owned Family.
• 58:05
  Speaker 3: Family owned A husband and wife and they distill their own shit.
• 58:12
  Speaker 7: Dayton barrel works, which is right down the road.
• 58:14
  Speaker 7: This is a bottle of their stuff and of course we know them and bill hockey there's just, you know, that's the thing I think for people that I want.
• 58:23
  Speaker 7: I hope people go out and try these different places.
• 58:27
  Speaker 7: There's some that are going to be a little better experienced than the other.
• 58:31
  Speaker 7: You know I'm partial to a few of them in Ohio that I think do a really bang up job on their, on their tour and knowledge.
• 58:41
  Speaker 7: I love learning the history of it.
• 58:43
  Speaker 7: I don't care where you go, I like sitting and hearing about how things have come to where we are today, you know and some of them do a really good job of it, and some of them, you know, not so well, but there's also I like the aspect also of the beginning.
• 59:00
  Speaker 3: And that's a nice.
• 59:00
  Speaker 3: When someone's starting out and this is, this is their beginning of history, it's like they don't got a story.
• 59:08
  Speaker 3: They want to make good, you know they want to make it.
• 59:12
  Speaker 3: They might have a story about the building they purchased, that it was, you know, being done, for instance, thornton in Illinois.
• 59:22
  Speaker 3: You know they purchased Al, you know, al Capone's, one of Al Capone's breweries, and turned it into a fantastic venue and everything.
• 59:31
  Speaker 3: And those, those Ari and not remembering but Ari, they, they really have done a nice, nice job starting out.
• 59:43
  Speaker 3: You know what I mean.
• 59:44
  Speaker 7: And, like you said, they paid their own path.
• 59:46
  Speaker 7: It's kind of nice to see that as well, for sure.
• 59:49
  Speaker 3: Well, if you could see the young people into this.
• 59:52
  Speaker 3: The older people the more established.
• 59:55
  Speaker 3: But if there's a certain amount of creativity you can make it work.
• 59:59
  Speaker 3: There's a lot of stuff that goes into.
• 1:00:02
  Speaker 3: You know you've got source.
• 1:00:04
  Speaker 3: You know how people do it.
• 1:00:06
  Speaker 3: Some people start distilling but they source their bourbon so that they can.
• 1:00:10
  Speaker 3: For instance, you got to say that Bardstown Bourbon Company has a ton of source.
• 1:00:17
  Speaker 3: They bought a ton of source bourbon to start off and they made their own, but their own is just coming to maturity levels.
• 1:00:28
  Speaker 3: But, for instance, what is it the fusion series or is it the discovery One or the other?
• 1:00:34
  Speaker 3: They started out with 80% sourced whiskey old aged whiskey and now and 20% of their own.
• 1:00:42
  Speaker 3: And now they're 80% their own in 20% source.
• 1:00:45
  Speaker 3: But at the same time you know they might never get rid of the sourced whiskey.
• 1:00:50
  Speaker 3: I mean, that's just something that you have at your disposal.
• 1:00:53
  Speaker 7: I mean, look at what a blend they do.
• 1:00:56
  Speaker 7: Every bottle talks about the blend of this, this and this, and they're able to blend those and that discovery series especially, and make some some great stuff.
• 1:01:05
  Speaker 7: Discovery 11 is amazing.
• 1:01:06
  Speaker 7: That's a great bottle.
• 1:01:08
  Speaker 3: Well, I find that once again, there's so many variables into making the whiskey or the bourbon.
• 1:01:17
  Speaker 3: That creativity is a must.
• 1:01:23
  Speaker 3: It just is and the big guys have decided that and it must, and I think in a lot of cases it's being driven by not the corporation but by the family that still might be in place, or the family that is in place, or the craft distiller, the creativity of being able to try other things.
• 1:01:49
  Speaker 3: I mean, Buffalo Trace is trying thousands of different things and not that they're doing it in a lot of cases for research, right, and so that's where we're at right now, where you can do that and then you can sell the experiment, you know.
• 1:02:07
  Speaker 3: So I just think the bourbon boom 2024, we're at least just in the middle of it.
• 1:02:14
  Speaker 3: We're not at the end, I see, you know.
• 1:02:17
  Speaker 3: You know there's a lot of things that could stop it.
• 1:02:19
  Speaker 3: But a pandemic, sure as hell didn't.
• 1:02:22
  Speaker 3: Maybe a war would.
• 1:02:25
  Speaker 3: But you know, last time I checked the temperance movement was about to get hold.
• 1:02:31
  Speaker 3: And then there was the Civil War.
• 1:02:33
  Speaker 3: And in the middle of the Civil War drove risky production back to the forefront.
• 1:02:39
  Speaker 3: You know.
• 1:02:40
  Speaker 3: So you know you got to get the soldiers there, whiskey right.
• 1:02:44
  Speaker 7: And then the once we came out of prohibition, world War II came and they had the distilleries producing alcohol for things for the war then.
• 1:02:53
  Speaker 7: So it's not going anywhere.
• 1:02:56
  Speaker 7: It's going to continue to grow the segment that it is.
• 1:02:59
  Speaker 7: You know, just going to restaurants and things, you see the change and the fact that a place may have only had two to four different types of bourbons a year ago.
• 1:03:10
  Speaker 7: Now you go in and they might have eight, 10 and 12 different ones.
• 1:03:15
  Speaker 7: It's definitely changing.
• 1:03:17
  Speaker 7: It's going to continue to grow.
• 1:03:19
  Speaker 3: Yeah, and then you talked about the world market.
• 1:03:23
  Speaker 3: And when you do, when you understand that bourbon only can be made in America and if the world starts to get a thirst for it and they are you could sense that's the.
• 1:03:36
  Speaker 3: You know.
• 1:03:37
  Speaker 3: I think that was put on hold by the pandemic, the world market, you know at the time.
• 1:03:43
  Speaker 3: But it's now coming back and the demand were set to make to meet and that is something very exciting.
• 1:03:56
  Speaker 3: I think we'll get to see it in 2024.
• 1:03:58
  Speaker 3: We're going to see a lot of new stuff.
• 1:04:00
  Speaker 3: We're going to see some good craft distillers evolve another year into.
• 1:04:06
  Speaker 3: I mean, I believe in craft distillery, especially pot.
• 1:04:11
  Speaker 3: Still, you might not need the barrel as much to make your flavors because you're not trying to eliminate all the corn and all the wheat out of it.
• 1:04:22
  Speaker 3: You're trying, but with that said, as the spirit becomes close, one year older, I find that the barrel probably isn't going to hurt it.
• 1:04:34
  Speaker 3: You know what I mean.
• 1:04:35
  Speaker 3: It's just like as you keep going, it's going to just make something new and different and if the distiller you know is an awesome distiller, which most of the pot still distillers I've met have been fucking fantastic distillers.
• 1:04:53
  Speaker 3: You know and really understand what they're doing.
• 1:04:58
  Speaker 7: This market has a lot of great people.
• 1:05:01
  Speaker 7: That definitely know what they're doing, and that's why there's so many good options out there that we get the, we get the pleasure to taste them, try them.
• 1:05:09
  Speaker 7: You know we I think we're pretty you know we don't give our, we don't tell people to buy this or buy that.
• 1:05:18
  Speaker 7: We kind of leave it pretty vague to the week.
• 1:05:21
  Speaker 7: Our goal, I think, has always been to try to tell people what's out there and our opinions of what it is, but so that you're not scared of that when you go to the shelf.
• 1:05:32
  Speaker 7: Well, you, see what you want to see this, this Dietrich bottle in Ohio and you're like what the hell is that?
• 1:05:38
  Speaker 7: Yeah?
• 1:05:39
  Speaker 3: Well, what you want to do is find the people who are making the whiskey, who are passionate about it.
• 1:05:45
  Speaker 3: That's the distillery you want to try the whiskies from, because, once again, we can't tell you what you like.
• 1:05:53
  Speaker 3: I mean, if you like what we like, that's great.
• 1:05:57
  Speaker 3: Our, our palates.
• 1:05:59
  Speaker 3: If you're similar to us, you know we're going to be able to guide you down a path.
• 1:06:04
  Speaker 3: But if your palates not similar to us, we could just tell you the distillery that you might want to check out, because distilleries make so many different you know they're making so many different.
• 1:06:20
  Speaker 3: You know expressions, you know a good distiller doesn't just make what he likes, he makes.
• 1:06:26
  Speaker 3: He makes other stuff, you know.
• 1:06:28
  Speaker 3: I mean, we all know that Alan Bishop wasn't a huge fan of rye and he makes rice, you know.
• 1:06:34
  Speaker 3: But he does like I think he was drinking Sazerac rye on a thing the other night, just saying that's what he drinks, when he just doesn't want to think about it, he just pours it in.
• 1:06:46
  Speaker 3: So there you go.
• 1:06:48
  Speaker 7: No, I'm excited.
• 1:06:49
  Speaker 7: It's going to be awesome here as the festivals that are coming up to get the brands a little more awareness, and I just I think it's going to be slam dunk better than last year.
• 1:07:05
  Speaker 3: Yeah, I do.
• 1:07:05
  Speaker 3: If we don't fuck it up, it's going to be an awesome year.
• 1:07:09
  Speaker 3: 2024 will be.
• 1:07:12
  Speaker 3: You know, as far I don't think it's going to be record setting because we're still not at the production yet of what we were before prohibition.
• 1:07:20
  Speaker 3: So that just when you, when you think about that for whiskey, you just it just kind of blows my mind.
• 1:07:26
  Speaker 3: You know, we were at that point drinking at what a third of our population drinking more whiskey than the whole you know to another two thirds added in.
• 1:07:39
  Speaker 3: Then we were back then.
• 1:07:41
  Speaker 3: That means there's a lot of people drinking whiskey, but if you remember it was there, it was actually considered medicine to also.
• 1:07:49
  Speaker 3: So there's a lot being produced that way.
• 1:07:52
  Speaker 7: I thought that's why we drank this.
• 1:07:53
  Speaker 7: I only drink it because it's medicine.
• 1:07:55
  Speaker 3: Yeah, because it's good.
• 1:07:55
  Speaker 3: I usually like my, my, I like to.
• 1:07:58
  Speaker 3: I like it when a distiller adds some vitamin C into the distilling mash process.
• 1:08:05
  Speaker 3: Throw some vitamin C in there so that we get the you know upper immune system even better.
• 1:08:10
  Speaker 3: Someone should try that right Sugar, oh boy, all right.
• 1:08:18
  Speaker 3: So anything else to add?
• 1:08:22
  Speaker 7: No, I just.
• 1:08:23
  Speaker 7: I think we pretty well covered it.
• 1:08:26
  Speaker 7: Please if, if anybody out there you know, the other side of this is, there is no way we could talk about every distillery.
• 1:08:33
  Speaker 7: We know so many people in this industry.
• 1:08:37
  Speaker 7: Oh, wait, wait.
• 1:08:38
  Speaker 3: No, no, no, no, we're not going to offend somebody.
• 1:08:41
  Speaker 3: Um, Greg Schneider, I think chicken cock.
• 1:08:46
  Speaker 3: This year His barrels are gonna come to fruition and his is.
• 1:08:51
  Speaker 3: I mean I don't, he is distilling at Bard's calm bourbon company and he is this.
• 1:08:59
  Speaker 3: His stuff that he distilled was going into the bottle last year, but the stuff that he made had the barrel specially made this March is going to be going into the hopefully going into the bottle of your standard chicken cock whiskey.
• 1:09:15
  Speaker 7: And I think.
• 1:09:17
  Speaker 3: I think I'm excited because we got to taste it at three years.
• 1:09:20
  Speaker 3: When we get to, you know, four years is it's coming and I can't see this not becoming my favorite small batch bourbon.
• 1:09:30
  Speaker 3: At one point I tasted the difference between what he was doing sourced to what went in the bottle last year, and it was night and day better, even though what was sourced was good, you know.
• 1:09:43
  Speaker 3: So what's going to be good?
• 1:09:46
  Speaker 3: What's going to be?
• 1:09:47
  Speaker 3: What is the?
• 1:09:48
  Speaker 3: What is those extra?
• 1:09:50
  Speaker 3: You know lines of?
• 1:09:54
  Speaker 3: You know oak wood, oak condense.
• 1:09:57
  Speaker 3: You know AIDS.
• 1:09:58
  Speaker 3: What is that going to do?
• 1:09:59
  Speaker 3: I mean, I'm so excited.
• 1:10:03
  Speaker 7: And so there we got so much going on across the board, all these different facilities, all these different brands.
• 1:10:10
  Speaker 7: I'm just thankful to be along for the ride.
• 1:10:14
  Speaker 7: I appreciate everybody in this industry that treats us like we're part of the family.
• 1:10:20
  Speaker 7: They, they open and and just it's a great group of people and I think that's the thing as a consumer to.
• 1:10:28
  Speaker 7: When you start going to some of these places and not just a grocery store to buy it, but go to the distilleries and buy it, you get a whole nother perspective of what it took to make that Bob.
• 1:10:41
  Speaker 3: So I'm drinking the American, yes bond house bourbon at cast strength.
• 1:10:48
  Speaker 3: I picked that up the first time you took me there.
• 1:10:51
  Speaker 3: I just I just open, I just open the bottle.
• 1:10:55
  Speaker 3: It is a very unique.
• 1:10:57
  Speaker 3: It's pot stilled.
• 1:10:59
  Speaker 3: I mean they, they run them on those old pot stills they definitely have a craft note to them.
• 1:11:10
  Speaker 3: No, I'm just kidding.
• 1:11:12
  Speaker 7: No, no, I'm drinking the right and for sure.
• 1:11:19
  Speaker 7: It is not going to be like you drink that you drink.
• 1:11:22
  Speaker 7: This is not your typical.
• 1:11:24
  Speaker 3: No no, this, actually this distillery with those, I think it would be on the same level of what's happening at Mount Vernon distillery, with Steve Bisher producing whiskey Rye whiskey, like George Washington did.
• 1:11:41
  Speaker 3: I mean, it's just, there's a.
• 1:11:44
  Speaker 3: It's a ghost.
• 1:11:45
  Speaker 3: Stills do things in a way that's different than any.
• 1:11:50
  Speaker 3: I mean, their shapes are different.
• 1:11:52
  Speaker 3: You know how the when you look at a modern pot still, how the arm gold comes up and everything, and where the you know the plates are put into the, you know different levels and everything, and you look at one of those, then done pot stills which are fantastic.
• 1:12:10
  Speaker 3: It's not what this is.
• 1:12:13
  Speaker 3: This is not that at all.
• 1:12:16
  Speaker 3: And they built a third one.
• 1:12:17
  Speaker 3: Correct, they could do.
• 1:12:18
  Speaker 3: They got that third one running.
• 1:12:20
  Speaker 3: No, no, but the one girl's been fixed.
• 1:12:26
  Speaker 3: They fixed her.
• 1:12:28
  Speaker 7: They're enough to get her through for now, but the other definitely but the other one working with a place up and leave one actually to make them down.
• 1:12:37
  Speaker 3: I honestly think that Alan hooked them up with the right people to be able to do that, and that's how should they end it.
• 1:12:44
  Speaker 7: People like Alan that are out there helping everybody you know, giving his wisdom and not just keeping it to himself, just says a whole lot about his character.
• 1:12:54
  Speaker 3: Plus, you know, at Indian Creek the one thing that I will say a lot of the stuff that they bring to the market and it is pot still, and then it's aged you know barrel age, but a lot of the stuff is based off where they're at is still young.
• 1:13:09
  Speaker 3: So you taste a lot of younger whiskey, which is not a bad thing.
• 1:13:14
  Speaker 3: I mean, it's not you get to taste all the flavors of that whiskey.
• 1:13:18
  Speaker 3: But I just look forward to, as they produce more and more, to taste some of their stuff that gets gets up there in age.
• 1:13:27
  Speaker 7: And their Joe sold his little car that he had in the Rick House so he's got more room for barrels.
• 1:13:32
  Speaker 7: So I told him you guys start filling more, start aging more.
• 1:13:35
  Speaker 3: Do they make any more coffee barrels?
• 1:13:38
  Speaker 7: We drank almost the last bit of it the last weekend.
• 1:13:41
  Speaker 7: There's it's almost gone.
• 1:13:42
  Speaker 7: What do you mean?
• 1:13:43
  Speaker 7: You you've thieved it.
• 1:13:44
  Speaker 7: So yeah, it's it's.
• 1:13:47
  Speaker 7: We drank what was almost the last little bit of it, but it's turned out so good that they're going to do another full barrel.
• 1:13:53
  Speaker 3: I mean they're going to just make yeah, because they didn't bottle it.
• 1:13:56
  Speaker 3: Obviously you have a tendency to go into craft distilleries and try and drink whole barrels of their stuff that that before it even gets bottled.
• 1:14:08
  Speaker 7: I'm just going to say that somebody along the way is going to give me a stamp that I get to stamp my logo on the side of a barrel, and they'll know that that's the barrel.
• 1:14:20
  Speaker 3: All I can say is you had to be jealous of that one day that when me and Nash were at French, like you, when, when you know like.
• 1:14:33
  Speaker 7: That's not even right for you to even put any.
• 1:14:38
  Speaker 3: I'm just not even just so you know, when we tasted that barrel, this time the bourbon had retaken the mezcal flavor over and it was now bourbon with just a little bit of that smokiness and a little bit.
• 1:14:58
  Speaker 3: And we all agreed that if they were going to barrel it, they should barrel it soon.
• 1:15:04
  Speaker 3: I mean bottle it, they should bottle it soon.
• 1:15:06
  Speaker 3: And guess what?
• 1:15:07
  Speaker 3: I don't think they're bottling it soon.
• 1:15:10
  Speaker 3: You better get in, you better get down there, because I think by February, march, it's going to be all gone.
• 1:15:18
  Speaker 3: And you got to get down there, it's gonna be gone.
• 1:15:23
  Speaker 7: I'm gonna have to get Justin a call to say Justin, get the drill ready and let's, let's have at it.
• 1:15:32
  Speaker 3: I was just like it, just it, just yeah, that was fun.
• 1:15:35
  Speaker 3: We got to do some with.
• 1:15:37
  Speaker 3: That was just a fun day.
• 1:15:38
  Speaker 3: Yeah, all right.
• 1:15:40
  Speaker 3: Yeah, I think you can't.
• 1:15:42
  Speaker 3: You can't discredit the fact that we're in a boom and that you can't it's just going to be full out, for we talked about all these distilleries coming online.
• 1:15:54
  Speaker 3: Just think about how much more whiskey is going to, you know, in four or five years is going to be hitting the market.
• 1:16:01
  Speaker 7: This is fun, I mean, what a great time to be in.
• 1:16:03
  Speaker 7: I mean, every time we go to a festival, we are smiling, having a great time.
• 1:16:09
  Speaker 7: It is what a great time to be in when this is something that we're able to celebrate and joy, instead of hiding our basements and, you know, have to worry about that, the government coming around and busting up a barrel and throwing it away.
• 1:16:23
  Speaker 7: I mean we get to enjoy a incredible product made by some awesome people and it just keeps getting better.
• 1:16:33
  Speaker 3: Yeah, and that's, that's the great the.
• 1:16:35
  Speaker 3: The world that we live in hopefully, hopefully, keeps getting better.
• 1:16:41
  Speaker 3: And you know, and overall, I just see Whiskey having a banner year in America and you're going to see all sorts of things.
• 1:16:54
  Speaker 3: I mean, I, you know, for instance, a Scotch, I'm not opposed to American whiskey If you, if you make bourbon and you put it in a used barrel, you put it in a used barrel, the right use barrel.
• 1:17:05
  Speaker 3: I mean, you know how, how is, how is you know?
• 1:17:11
  Speaker 3: Let's just say, you take Buffalo Trace right and you go to put it and you go to barrel it.
• 1:17:17
  Speaker 3: Instead of putting it in a brand new charred oak barrel, you put that new whiskey in a weller barrel from prior and once that, that whole thing of in and out of the weller bourbon mixed with.
• 1:17:35
  Speaker 3: what is that going to make you know what I mean?
• 1:17:39
  Speaker 7: The problem is that the tannins, the good stuff that it got from the char, is going to be gone.
• 1:17:45
  Speaker 7: So you're going to lose that.
• 1:17:47
  Speaker 7: It's going to be.
• 1:17:48
  Speaker 7: Yes, you could leave it in the wood longer, but then you're getting into the tannins that are so deep that they're not as good for the bourbon.
• 1:17:56
  Speaker 7: So I think that you can do it.
• 1:17:59
  Speaker 3: But just remember there's going to be weller in there.
• 1:18:04
  Speaker 3: That was left over in the wood to mix with the Buffalo Trace.
• 1:18:09
  Speaker 3: I mean, all I can tell you is Scotch.
• 1:18:12
  Speaker 3: That's all I got to say.
• 1:18:13
  Speaker 3: This isn't a new concept for Scotch.
• 1:18:16
  Speaker 3: At one point they were probably putting all the Scotch in new barrels and then all of a sudden they didn't have enough barrels because everybody was drinking Scotch, so they just like throw it in the wood, use barrels.
• 1:18:26
  Speaker 3: You know, I mean Scotch and Irish whiskey, and though that, that is something that you just have to follow that history and understand that the United States is going through it at a condensed, in a condensed time period, because Scotch already laid it down of what to do.
• 1:18:46
  Speaker 7: Just that simple and that's the thing the bourbon world has learned from the Scotch world and grown from it, tweeted, made it more Americanized.
• 1:18:58
  Speaker 7: And here we are yeah, all right.
• 1:19:02
  Speaker 3: So I think that wraps it up for tonight.
• 1:19:04
  Speaker 3: Thank you, ct, for joining us.
• 1:19:05
  Speaker 3: Thank you for barrel.
• 1:19:06
  Speaker 3: Thank you, barrel head for joining us.
• 1:19:09
  Speaker 3: Also, that's great to have him on for our first podcast with him.
• 1:19:12
  Speaker 3: Thank you, oh buddy, he's so cute.
• 1:19:18
  Speaker 3: He was one yesterday.
• 1:19:20
  Speaker 3: Oh, my God, one year old yesterday day, wonderful.
• 1:19:25
  Speaker 3: Yeah, he's a big, big, big baby.
• 1:19:29
  Speaker 3: That is a big dog man.
• 1:19:32
  Speaker 3: He's big for a coon.
• 1:19:34
  Speaker 3: Now, man, what's his weight?
• 1:19:37
  Speaker 7: now.
• 1:19:39
  Speaker 3: He's a skinny one, but he's just big overall, good pick.
• 1:19:44
  Speaker 3: I mean, if you were a hunter man, that dog is your.
• 1:19:48
  Speaker 3: That would be the perfect dog.
• 1:19:49
  Speaker 3: Yeah Well, we hunt, it's just bourbon.
• 1:19:52
  Speaker 3: Yeah, there you go.
• 1:19:53
  Speaker 3: So anyways, all right, we're the Scotchy Bourbon Boys.
• 1:19:58
  Speaker 3: Thank you, ct, for joining us.
• 1:19:59
  Speaker 3: Wwwscotchybourbonboyscom for all your Scotchy Bourbon Boys merchandise.
• 1:20:05
  Speaker 3: You can also contact me on Facebook.
• 1:20:08
  Speaker 3: We are on all the social media Instagram, youtube, facebook and X, along with on all the podcast formats, which would be Apple, spotify.
• 1:20:21
  Speaker 3: I heart, ask Alexa, ask Siri, we're there.
• 1:20:24
  Speaker 3: Whatever you listen to your podcast on, we're there.
• 1:20:28
  Speaker 3: Also, remember let's just do this real quick Good bourbon equals good times and good friends.
• 1:20:38
  Speaker 3: And remember, don't drink and drive.
• 1:20:43
  Speaker 3: Drink responsibly and live your life dangerously.
• 1:20:52
  Speaker 3: So little Steve is going to take us out.
• 1:20:59
  Speaker 3: Come on.
• 1:21:06
  Speaker 5: I'm trying Wait.
• 1:21:11
  Speaker 3: What is going on?
• 1:21:12
  Speaker 3: I'm not singing it, no hold on, I was pushing it.
• 1:21:28
  Speaker 6: Oh, show me the way to the next Whiskey Barn.
• 1:21:33
  Speaker 6: Oh, don't ask why, show me the way to the next Whiskey Barn.
• 1:21:44
  Speaker 6: Oh, don't ask why, for dear, we don't find the next Whiskey Barn.
• 1:21:55
  Speaker 6: I tell you we must die.
• 1:21:58
  Speaker 6: I tell you we must die.
• 1:22:01
  Speaker 6: I tell you.
• 1:22:02
  Speaker 6: I tell you, I tell you we must die.