Latest / The Scotchy Bourbon Boys / Whiskey Wisdom and Warm Welcomes: Uncovering Kentucky's Bourbon Soul with Stephen Fante brand ambassador for Lime Stone branch

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Whiskey Wisdom and Warm Welcomes: Uncovering Kentucky's Bourbon Soul with Stephen Fante brand ambassador for Lime Stone branch · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the 14, high strangeness, the paranormal and the unexplained, then you should tune in to my new podcast.
• 1:18
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• 1:32
  Speaker 4: We'll be right back Every brook man.
• 1:36
  Speaker 4: We talk some shit, but we're telling the truth.
• 1:40
  Speaker 4: Yeah, we're the Scotch and Bourbon boys Raising some hell and making some noise.
• 2:10
  Speaker 4: Yeah, we're the Scotch and Bourbon boys.
• 2:14
  Speaker 4: We're here to have fun and hold the control.
• 2:18
  Speaker 4: We're here to have fun, yeah, when I'm here at my yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
• 2:40
  Speaker 3: Yeah, all right, welcome back to another podcast of the Scotchy.
• 2:44
  Speaker 3: Bourbon Boys, here we are in Louisville, kentucky, with Mr Stephen Fontaine Welcome.
• 2:53
  Speaker 5: Thank you so much for having me.
• 2:55
  Speaker 2: Thank you for having us here at your home place.
• 2:58
  Speaker 2: We've got.
• 2:59
  Speaker 3: Super Nash, super Nash, we've got Meathead, meathead.
• 3:03
  Speaker 2: Barrelhead.
• 3:03
  Speaker 2: Sorry, we've got Meathead.
• 3:04
  Speaker 3: Barrelhead, sorry.
• 3:05
  Speaker 3: Oh my god, barrelhead I went too fast and we got CT, Tiny and Whiskey.
• 3:15
  Speaker 3: Yes, Welcome.
• 3:16
  Speaker 3: Welcome to another podcast.
• 3:19
  Speaker 3: We're capping off a great day, you know everybody.
• 3:22
  Speaker 1: Yes, you know everybody.
• 3:24
  Speaker 3: Yes, it's been spectacular.
• 3:27
  Speaker 3: So everybody remember.
• 3:31
  Speaker 3: You can find us on all social media Facebook, instagram, x and YouTube.
• 3:35
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• 3:40
  Speaker 3: I heard you Yep, that's.
• 3:41
  Speaker 2: Apple and Spotify, along with iHeartRadio.
• 3:43
  Speaker 3: Yep, and then wwwscotchybourbonboyscom for all Scotchy Bourbon Boys stuff.
• 3:50
  Speaker 3: But let's just get right into it.
• 3:51
  Speaker 3: Yeah, let's get into it.
• 3:53
  Speaker 2: So, hey, Nash, you need to keep your phone turned away from the camera because it's making a hot spot.
• 3:57
  Speaker 6: Oh, okay.
• 3:57
  Speaker 4: Yeah, Thanks.
• 3:58
  Speaker 6: Nash.
• 3:59
  Speaker 2: All right.
• 4:00
  Speaker 3: Yeah, Good to see that.
• 4:02
  Speaker 3: Good to see, yeah.
• 4:02
  Speaker 3: So everybody who's watching Facebook Live, feel free to make some comments if you have questions for Stephen.
• 4:08
  Speaker 3: But Stephen is one of the top brand ambassadors for whiskey overall.
• 4:20
  Speaker 3: When you think of brand ambassador, your name comes up and Bernie Lubber's name comes up.
• 4:26
  Speaker 3: But you guys are such great advocates for whiskey completely.
• 4:31
  Speaker 3: But also then you're the brand that you work for, Yellowstone, but you come across and talk about all that type stuff.
• 4:39
  Speaker 3: We love what you do.
• 4:43
  Speaker 5: Thank you.
• 4:43
  Speaker 5: Yeah, it's a passion.
• 4:46
  Speaker 3: That's for sure.
• 4:48
  Speaker 3: You know we had a good meal tonight, went over to Pat's Steakhouse and you know, when we were coming down and Whiskey was setting this up, we wanted to know and you didn't even hesitate where you wanted to go.
• 5:04
  Speaker 5: No, there's old school restaurants in Kentucky that have been around since I was a kid.
• 5:08
  Speaker 5: Pat Francis is one of those people that have been doing it.
• 5:12
  Speaker 5: I think his family's been in the business for like 68 years at that location somewhere.
• 5:18
  Speaker 2: Yeah, 70 years yeah.
• 5:20
  Speaker 5: And he's been doing it for like 50.
• 5:21
  Speaker 5: So, yeah, it's an amazing story and a great place.
• 5:27
  Speaker 5: And you know, I ate dinner there one night and ran into Nick Zito and you're running into the horse crowd, You're running into the old school Kentuckians, people that you know are in the thoroughbred industry, that are in the bourbon industry, that are in you know, kentucky industries.
• 5:45
  Speaker 5: It's a cool place.
• 5:49
  Speaker 3: Yeah, I mean we ran into Bill Samuels.
• 5:53
  Speaker 3: I mean, that's just you know his whole family was upstairs and he came down and talked with us.
• 5:59
  Speaker 3: It was just like you said, a great place to write, and that's what Pat was telling me.
• 6:09
  Speaker 2: When I got to talk with him later, standing at the door when we were getting ready to go out, he was like you never know who you're going to run into when you come in here, and that was a great thing.
• 6:21
  Speaker 5: And the reason for that is the food's damn good.
• 6:24
  Speaker 4: Yeah, absolutely.
• 6:25
  Speaker 4: Pat kills it, he does all his own dry aged beef right on site.
• 6:29
  Speaker 5: It's an extraordinary steak and there's plenty of vegetables.
• 6:34
  Speaker 2: Yeah, I can attest to that aged steak man.
• 6:37
  Speaker 2: What a killer T-bone that I put away tonight.
• 6:42
  Speaker 3: Yeah, I mean it was a delicious mood, uh, food, and we just had a a great time.
• 6:49
  Speaker 3: I mean you just felt like they make you feel like they're part of you're part of the neighborhood and the whole you know area.
• 6:57
  Speaker 3: I mean there's no doubt there's just so much such a family friendly place.
• 7:02
  Speaker 3: I mean there was birthdays happening and you know, like you said, and then great food.
• 7:07
  Speaker 3: Now, we didn't partake, but it sure seemed like the ice cream sundae was the way to start.
• 7:12
  Speaker 2: That's what it started to be the ice cream sundae, yeah, yeah and that was another thing, too was the whole time we were there, pat and his wife and all they were coming back there checking on us.
• 7:26
  Speaker 2: The whole time even though dealing with the whole crowd that was in there and asking us if we were okay and how everything was and, you know, making us feel welcomed and like family.
• 7:40
  Speaker 5: Only because his waiter had only been there for 26 years.
• 7:43
  Speaker 5: Yeah, only because of the waiter.
• 7:46
  Speaker 2: I'm sure he was worried, yeah, so now that was another good thing about that place.
• 7:53
  Speaker 3: Let me see it that's okay, you don't have to.
• 7:57
  Speaker 3: I was just yeah, um, so we're, we're smoking some good cigars.
• 8:02
  Speaker 3: I'm not yet.
• 8:03
  Speaker 3: Oh, there you go.
• 8:04
  Speaker 3: That really helped flip over.
• 8:05
  Speaker 3: You were just getting amusement out of that, weren't you?
• 8:55
  Speaker 3: Yes, I know you were.
• 8:56
  Speaker 3: I enjoyed it.
• 8:57
  Speaker 1: Yes.
• 8:59
  Speaker 3: But you know, we've got to spend some time with you today and you know and that's like what bourbon, you know, people always talk about and the people who don't know they focus on the alcohol part and some of the culture and how people around here it's about relaxing, but it's also about community and people and that's one of the things that you know talk about how that being an ambassador of Yellowstone and working with Stephen, but also what you go around and how you spread that part of the culture around.
• 9:48
  Speaker 3: As far as people getting together, I mean, that's what you guys do.
• 9:52
  Speaker 5: It is a daily thing.
• 9:53
  Speaker 5: If you're coming in for a barrel pick, we're getting together, we're enjoying time.
• 9:57
  Speaker 5: I get to know you.
• 9:58
  Speaker 5: I do it all organically.
• 9:59
  Speaker 5: I don't even look at the notes that corporate sends me.
• 10:02
  Speaker 5: They send me notes about who you are, where you're from.
• 10:05
  Speaker 5: I don't need any of that.
• 10:07
  Speaker 5: I don't use any of that.
• 10:08
  Speaker 5: I meet you, I greet you and I get to know you from the beginning of the tour to the end of the tour.
• 10:14
  Speaker 5: When we get into the actual tasting, I already know who you are, who your family is and where you're from.
• 10:19
  Speaker 5: So yeah, we do a lot of that organic, easy Kentucky front porch sipping there you go.
• 10:29
  Speaker 6: Yeah, so, stephen, this year, like in Ohio, we've had a couple of different bottles come out.
• 10:35
  Speaker 6: Of course, I think most people in Ohio look for the Yellowstone Red Label single barrel picks, but we've also had a toasted barrel that's become a label.
• 10:44
  Speaker 6: So talk about like that.
• 10:47
  Speaker 6: So when they walk in today to a liquor store and they see Yellowstone, they're going to see a couple of different variations that they haven't seen before.
• 10:55
  Speaker 5: Right, it's an extraordinary thing that Steve is doing.
• 10:59
  Speaker 5: It's something that he has been talking about since way back now, about having more SKUs.
• 11:07
  Speaker 5: The very first thing that he had stated to me was you know, stephen, have you ever walked past our Yellowstone and just not seen it?
• 11:15
  Speaker 5: Because it's only one SKU.
• 11:18
  Speaker 1: I said absolutely.
• 11:20
  Speaker 5: I said, steve, have you ever walked past?
• 11:22
  Speaker 5: Penelope?
• 11:22
  Speaker 5: They've got 446,443 SKUs and you can't miss them.
• 11:28
  Speaker 5: They're all the way down the aisle.
• 11:30
  Speaker 5: And he was like we have to have more skews in order to get recognized on the shelf.
• 11:34
  Speaker 5: People are passing us by and we're losing sales on it.
• 11:37
  Speaker 5: I got some passion things I'd like to do and toasted is one of them.
• 11:42
  Speaker 5: He did a toasted finish for the distillery in single barrels and it was so well received.
• 11:48
  Speaker 5: I think it's the best thing that he's produced up until this point.
• 11:50
  Speaker 5: He took the 2016 barrel that he finished.
• 11:54
  Speaker 5: His 2016 limited in was a toasted wine barrel and he took that barrel to the cooperage immediately after the dump, took it to Kelvin, had him pop the end caps on it, put a one-char through it, embed the bourbon into the wood.
• 12:09
  Speaker 5: The 2017 limited edition was bourbon on bourbon.
• 12:16
  Speaker 5: Nobody was doing toasted back in 2016.
• 12:19
  Speaker 5: Beam did it and he did it the right way, in single barrels that were wine cast to toasted.
• 12:22
  Speaker 5: So he gave it a toasted wood finish like nothing I'd ever have.
• 12:24
  Speaker 5: The 2017 being finished in with.
• 12:26
  Speaker 5: That took gold medals all over the world Not only the United States, but abroad.
• 12:33
  Speaker 1: And in doing so.
• 12:35
  Speaker 5: What did he do with the cask?
• 12:36
  Speaker 5: He took it back to Kelvin, put a three char over it, dropped the end caps off of it and fired that gold medal award winning bourbon into the wood with the 2016.
• 12:45
  Speaker 5: The 2018 limited edition was bourbon on bourbon on bourbon.
• 12:49
  Speaker 5: It was the finest thing we had created up until that point in our distillery.
• 12:53
  Speaker 5: My favorite limited edition the 2018.
• 12:56
  Speaker 5: I said he said what is it, stephen?
• 12:59
  Speaker 5: What are you going to do with those casks?
• 13:02
  Speaker 5: He said I'm going to crush them.
• 13:04
  Speaker 5: I said why?
• 13:05
  Speaker 5: the hell are you going to crush them?
• 13:06
  Speaker 5: He said, because Scotland's not going to get anything this damn good.
• 13:09
  Speaker 5: He didn't crush them.
• 13:12
  Speaker 5: He put a four-year distillate in those casks and four years later, we have bourbon four-squared at our distillery and our distillery only 25 barrels of four-square.
• 13:22
  Speaker 5: That's all there was and we're coming down to the last couple barrels.
• 13:25
  Speaker 5: We believe wholeheartedly that if you come to Kentucky, the Mecca of bourbon, you're not coming here to buy something that you can buy on your own home shelf.
• 13:33
  Speaker 5: You're coming here to find something that's a unicorn, something you can't buy anywhere else, that you can take back to your buddies and say nah, nah, nah, nah, nah, you can't get this.
• 13:42
  Speaker 2: There, you go.
• 13:43
  Speaker 5: Yes.
• 13:44
  Speaker 5: That's it A staple right there, we keep unicorns on our shelf at all times.
• 13:49
  Speaker 6: So the special releases yearly, annually, the limiteds, yeah, the limiteds.
• 13:54
  Speaker 6: The very distinctive bottle that people will see in Ohio.
• 13:59
  Speaker 6: That's starting to come around in 2024.
• 14:02
  Speaker 5: 2023 Tokai finish.
• 14:04
  Speaker 6: Yep 2023 was Tokai About done.
• 14:06
  Speaker 5: Yep, We've got a few bottles left in our Disturery Gift Shop and that'll be it for us.
• 14:10
  Speaker 5: Once we run through those bottles, that'll probably be the last of it in the United States.
• 14:15
  Speaker 5: So talk about it Like what's to people who are watching Tokai Hungarian wine casks.
• 14:22
  Speaker 5: Right, it's a mulled wine, it's a sweeter wine and it's extra aged, like bourbon is, and I think it's a 5-7 and 15-year-old mingle of bourbons, and the one thing that you do not do with a 15-year-old bourbon is to overpower it.
• 14:36
  Speaker 5: You don't want to overpower the whiskey, you want a hint in the background that just says to your mind what, and that's exactly what those tokai casks did.
• 14:48
  Speaker 5: The amount of time that you keep your whiskey in those casks is critical, and I mean by the day critical.
• 14:56
  Speaker 5: So mr beam tastes those casks daily until he finds it at its peak flavor.
• 15:02
  Speaker 6: And when it gets to the peak flavor, then he has it dumped so tokai barrel is like for people that are not accustomed to it very, very rare in the in the bourbon world.
• 15:12
  Speaker 6: We don't see it very often.
• 15:14
  Speaker 6: You know you.
• 15:15
  Speaker 6: You see the brands that use the amburanas and the px sherries and all these different wine casts, but that toki is one of those that you just don't see that often.
• 15:26
  Speaker 6: Is it an expensive barrel?
• 15:28
  Speaker 6: Is it hard to work?
• 15:30
  Speaker 6: Why is it that you don't see it?
• 15:32
  Speaker 6: Because everything I've had finished in Tokai I love.
• 15:35
  Speaker 6: So what is different about it?
• 15:37
  Speaker 6: What makes it tough?
• 15:40
  Speaker 5: Well, you're getting into a bean question on that.
• 15:43
  Speaker 5: I don't make this stuff, I just talk about it.
• 15:46
  Speaker 6: Yeah.
• 15:46
  Speaker 5: So when you get into those depths, that's what the cool part of my job is, being the right hand of Stephen Dean is.
• 15:54
  Speaker 5: When I get a question that I can't answer, all I have to do is ask yeah.
• 15:58
  Speaker 5: And he will go into the detail with me on what it was.
• 16:01
  Speaker 5: But no, I don't have the answer to that question Because it is rare Like the finished product.
• 16:07
  Speaker 5: Yes, agreed I tasted it before it went to market and I tasted it blind.
• 16:12
  Speaker 5: He didn't tell me what I was drinking and he gets my honest and valued opinion because I have the general Q public palate and usually with a master distiller, they're intrigued by things that are unique and different and it may not be so popular with the general public.
• 16:28
  Speaker 5: I like super smooth, easy drinking Kentucky straight bourbon whiskey and yeah, so he usually tastes me on things to see what my opinion is on.
• 16:38
  Speaker 1: It Probably throws it out the window and it goes with what he wants, he gets it.
• 16:45
  Speaker 3: No, that's good.
• 16:46
  Speaker 3: Yeah, that's amazing.
• 16:48
  Speaker 3: Yeah, that's amazing, and you know that is what you said.
• 16:52
  Speaker 3: You like that is something that's very what would you say general to whiskey, but also very specific on what you don't like it over spiced, you don't like it too hot.
• 17:09
  Speaker 3: You like to be able to sit on your back porch and when you're drinking it you're relaxing and enjoying the flavors.
• 17:16
  Speaker 3: But in most cases you're not trying to think too hard.
• 17:19
  Speaker 3: You know what I mean and that's what that means, and that is something that is fantastic, I look for body.
• 17:27
  Speaker 5: I look for linger.
• 17:28
  Speaker 5: I look for body.
• 17:31
  Speaker 5: I look for linger.
• 17:31
  Speaker 5: I look for flavor.
• 17:32
  Speaker 5: I look for a flavor that stays with you on your palate after you've swallowed.
• 17:34
  Speaker 5: It's something that I look for.
• 17:38
  Speaker 5: Is just super easy drinking whiskey and it could be 119 proof.
• 17:43
  Speaker 5: It could be 109 proof the 115 proof.
• 17:47
  Speaker 5: One of the things that most people do not realize is9 proof the 115 proof.
• 17:48
  Speaker 5: One of the things that most people do not realize is that proof influences the characteristics of a barrel well as much as the master distiller or barrel house manager.
• 17:56
  Speaker 5: If you take and do your diligence, as we do at our distilling in every single barrel pick, we taste through all the barrels at three different proofs the proof that barrel shows up best at that's the proof that we want to put it at.
• 18:11
  Speaker 5: We don't just sell cast-drink liquor because it's a bourbon society and they like bourbon and they got a bourbon plate on their car and they drink bourbon for breakfast.
• 18:20
  Speaker 5: They love cast-drink.
• 18:23
  Speaker 5: We sell them what they choose.
• 18:25
  Speaker 5: Blind they go through the whole process without talking about the pick and at the end of the pick I poll everybody.
• 18:33
  Speaker 5: We not only pick the best barrel of whiskey, we pick the best proof that it tasted the best at.
• 18:38
  Speaker 5: The reason that our red label Yellowstone single barrel picks are getting worldwide acclaim is because we've got people like yourself that come to the distillery and do their diligence, as a master distiller does.
• 18:52
  Speaker 5: Before he releases any product, he tastes it at multiple different proofs to pick the proof it tastes best at.
• 18:57
  Speaker 5: If he's doing his diligence, we do our diligence at Limestone Branch, amen.
• 19:03
  Speaker 2: Yeah.
• 19:07
  Speaker 3: Well, the first time that I came there was 2019, right after the Kentucky Bourbon Festival and we were I was new to bourbon pretty much at the time and not doing a podcast or whatever.
• 19:19
  Speaker 3: We had a small group that we but when we went there, not only was what you were doing, we got to thief from the small barrels in the containers in the back.
• 19:32
  Speaker 3: It was a whole different experience, but at the same time, the hospitality of the employees there and the family feeling I mean your dogs are there, you know the dogs are there I mean it's just such a great atmosphere and then you feel that that transfers to right the actual whiskey.
• 20:00
  Speaker 3: Yeah.
• 20:02
  Speaker 5: It's laid back, it's porch picking, porch picking.
• 20:05
  Speaker 6: Porch picking, pork's pick, pork's pick, pork's pick.
• 20:07
  Speaker 6: Well, last time we were with you, we had a single barrel barrel pick that you brought to Kentucky to the Bourbon on the Banks, and we sat there and we pretty much drank the whole damn thing, Did that happen?
• 20:23
  Speaker 5: It happened it happened.
• 20:26
  Speaker 6: But you know one of the few times that we laugh about it now because we're like do you realize that that hasn't ever happened on a podcast.
• 20:34
  Speaker 6: But that's what it is Like.
• 20:36
  Speaker 6: You know, when it's good and you're with good people, you enjoy it.
• 20:40
  Speaker 6: And you know your single barrels are going around, not only to different groups and things, but states are picking them.
• 20:48
  Speaker 6: I mean, we're seeing them pop up in Ohio, we see it in groups across the country.
• 20:54
  Speaker 4: South Carolina Georgia.
• 20:56
  Speaker 5: The majority of my time spent this year has been traveling to ABC control boards across the United States, bringing the barrels to them and actually tasting at their place and then picking multiple barrels for a state in one city, and we've done it the exact same way that I do it at the distillery, except for the porch.
• 21:15
  Speaker 5: I missed that part, but we pick barrels just like we do at the distillery.
• 21:22
  Speaker 3: No matter where I'm at have barrels, we'll travel, and we can uh, we can pick some damn good whiskeys out of the sample kits that I bring with me well, speaking of that, because the state of ohio, that's how, that's how now the state of ohio will either come down sometimes, but but where I've been on those state picks where a distillery brings their samples and, as you know, picking for a whole state is a lot different than picking one barrel for a group or a festival.
• 21:53
  Speaker 3: That's not, there's, it's no comparison, because the pallets that you're picking for are so expansive when you're talking about a whole state.
• 22:01
  Speaker 3: But having you go around to those states, I believe that adds an extra added experience to those people to be able to pick the barrel.
• 22:16
  Speaker 3: Those you not.
• 22:17
  Speaker 3: Not only are you bringing good barrels, but also you have an education.
• 22:21
  Speaker 3: You know.
• 22:22
  Speaker 3: People would think that you know.
• 22:24
  Speaker 3: In a state, everybody knows how to pick a barrel, that's not true.
• 22:28
  Speaker 3: There's a lot of um what would you say bureaucrats in there that aren't all you know.
• 22:33
  Speaker 3: They might be part of the liquor board, but they might be vodka people or they might not just be whiskey people.
• 22:40
  Speaker 3: So I think, bringing you along into it as far as how it goes, I think that's an extra added thing where a lot of distilleries don't have that.
• 22:50
  Speaker 5: I tell people at the table on a regular basis that I don't believe in super pallets.
• 22:55
  Speaker 5: I think that's a bunch of bullshit.
• 22:57
  Speaker 5: I think that's somebody recognizing themselves as a super pallet to enhance their job status.
• 23:06
  Speaker 5: Honestly, if you come to my table, I can take any General Q palate and I want your honest and valued opinion on paper, because that's who's going to be drinking the whiskey at the end of the story.
• 23:17
  Speaker 5: The people that come to the table have super palates.
• 23:20
  Speaker 5: They just don't know it yet, and I teach them how to nose bourbon.
• 23:24
  Speaker 5: I teach them how to taste bourbon, how to swirl it around in the mouth and get all the flavors out of it, and I teach them how to taste them side by side.
• 23:35
  Speaker 5: Something that no other distiller that I know of is doing is we nose back to back because if you do not interrupt your brain, you will pick up on nuanced, characteristic differentials you didn't ever picked up on had you interrupted your brain.
• 23:46
  Speaker 5: We taste them back to back without interruption and when we do that, you will pick up on a flavor characteristic you like better or dislike worse.
• 23:55
  Speaker 5: The one that dislikes worse hits the table and you do it again and you've got your pick at that proof.
• 24:01
  Speaker 5: It's that simple.
• 24:02
  Speaker 5: Don't overthink the shit.
• 24:03
  Speaker 5: Just pick the one that tastes better than the other two and that's all we have to do.
• 24:08
  Speaker 3: Yeah, pick the one that tastes better than the other two, and that's all we have to do.
• 24:11
  Speaker 3: Yeah, well, I mean, and, like you, said everybody's different.
• 24:14
  Speaker 3: And when someone tells me they don't like whiskey and I'll say, well, what don't you like about it?
• 24:19
  Speaker 3: Well, a lot of times you find out they don't even like.
• 24:22
  Speaker 3: If you don't like caramel or you don't like you know, some people believe that, you know, they don't have the taste for what the whiskey flavors are there.
• 24:32
  Speaker 3: Yeah, you're not going to like it, because not everybody on this planet likes everything.
• 24:37
  Speaker 3: But the key to a good whiskey is to have those flavors for those people who like it.
• 24:43
  Speaker 3: And where you don't have the astringent flavors, where you don't have the astringent flavors and and you know, I think even getting into this in 2019, there was a lot of astringent flavors, you know, in that coming from different places, and now at in 2024, you don't find that very often, you find really good quality whiskey being made.
• 25:06
  Speaker 3: So talk about a little bit about like.
• 25:10
  Speaker 3: There's the Limestone Branch Distillery where you guys are distilling in, you know.
• 25:15
  Speaker 3: And then there's also the Yellowstone brand.
• 25:19
  Speaker 3: I mean, that's that's one thing where Steve and I think excels, because you know running a pot, still, you know that that down there and you guys producing, and when I first was there, it was a barrel a day and now it's.
• 25:29
  Speaker 3: You know the there and you guys producing, and when I first was there it was a barrel a day and now the production's up and you're producing more.
• 25:34
  Speaker 3: But then to have that Yellowstone brand through, initially the first company, luxco, and then also now you've got new ownership.
• 25:45
  Speaker 3: Talk about how that transformation works out, because at first you didn't get that yellow.
• 25:51
  Speaker 3: When we first were there it was not on every shelf, but now it's very well covered.
• 25:56
  Speaker 3: When you walk into the liquor store any state, the main staple brand is there and a lot of times minor cases there.
• 26:05
  Speaker 3: You know the rye and stuff.
• 26:07
  Speaker 3: So talk about how the growth has been with.
• 26:09
  Speaker 3: You know and you're a part of that.
• 26:11
  Speaker 5: It's been phenomenal to watch it expand and move into 25 countries, all 50 states.
• 26:19
  Speaker 5: The Yellowstone brand has been around since 1872.
• 26:23
  Speaker 5: It's one of the oldest bourbon brands in the United States.
• 26:25
  Speaker 5: It's never come off the shelf.
• 26:27
  Speaker 5: Even during Prohibition it was sold for medicinal purposes.
• 26:30
  Speaker 5: I like to say that's brilliant marketing by great-uncle Bernard.
• 26:34
  Speaker 5: You see, the boys at Beltar Distillery were beans their entire life, but the mother was a dance the whole time.
• 26:41
  Speaker 5: The boys weren't born, they were distilled.
• 26:44
  Speaker 5: That's cool.
• 26:47
  Speaker 5: So, Bernard started a distillery called cold spring down in gethsemane, kentucky and and he was making bourbon whiskey and he was selling to taylor and williams.
• 26:56
  Speaker 5: He was the.
• 26:56
  Speaker 5: They were the rectifiers.
• 26:58
  Speaker 5: Taylor and williams did not make bourbon, they were rectifying juice from cold spring and maybe some other sources, I don't know.
• 27:04
  Speaker 5: But uh, they had a salesperson which most rectifiers have shit, tons of salespeople.
• 27:10
  Speaker 5: They've got to move their product once it's finished.
• 27:12
  Speaker 5: Charles Townsend was coming through Wyoming.
• 27:15
  Speaker 5: It was 1872.
• 27:16
  Speaker 5: That'd be horseback.
• 27:17
  Speaker 5: It took a minute for him to get back to Kentucky.
• 27:19
  Speaker 5: When he got back he had a buzz.
• 27:21
  Speaker 5: He said Berner, you got to name a bourbon after this park out west is getting worldwide attention.
• 27:27
  Speaker 5: It's been carried in the gift shops of Yellowstone National Park ever since, never to come off that shelf even during prohibitions, sold for medicinal purposes.
• 27:38
  Speaker 5: Throughout its entire career, throughout its entire lifespan, there's been givebacks to the national parks.
• 27:43
  Speaker 5: This year, as of January 1st, we were the largest supporter of the National Parks Conservancy in America and that is prideful.
• 27:53
  Speaker 5: We're not just making whiskey at Limestone Branch Distillery.
• 27:56
  Speaker 5: We're doing it for a cause.
• 27:58
  Speaker 5: You can drink anybody's bourbon, but why not support the parks?
• 28:03
  Speaker 2: Yeah, that's great in itself, right there.
• 28:07
  Speaker 3: Yeah, I mean to carry that through initially it was and then to bring that part of it, you know, carried through to the brand and bring the brand back to its popularity of you know, and then having it on the shelf.
• 28:23
  Speaker 3: In each bottle there's a donation to the park.
• 28:25
  Speaker 3: That's just it's park.
• 28:28
  Speaker 3: It's fantastic.
• 28:30
  Speaker 2: Yeah.
• 28:30
  Speaker 5: Yeah, and kudos to Steve Beam for doing the pot still juice like his great-great-granddaddy had done, working off an old Olympic still that he bought out of Spain $45,000, I believe, is what he paid for it a tactile still like an MG.
• 28:46
  Speaker 5: We were starting out just like JW Dent distilled his second run on an Olympic and so he wanted to learn it in a tactile fashion where he understood the industry as well as his great-great-grandparents had done.
• 29:03
  Speaker 3: That's excellent.
• 29:04
  Speaker 3: When you've had pot still juice.
• 29:07
  Speaker 5: It's totally different than column still.
• 29:08
  Speaker 5: It's earthier, it's dirtier, it's grittier.
• 29:12
  Speaker 2: There's no bourbon whiskey.
• 29:14
  Speaker 5: That could be a national brand without a column in the background.
• 29:16
  Speaker 5: We have a column in the background.
• 29:18
  Speaker 5: Where is it?
• 29:21
  Speaker 2: We don't have one at Limestone Branch Distillery.
• 29:23
  Speaker 2: Where is it?
• 29:25
  Speaker 5: It used to be at Heavenly Place.
• 29:26
  Speaker 5: I can't tell you.
• 29:27
  Speaker 5: I'm on a non-disclosure agreement.
• 29:28
  Speaker 5: It might have been on a hill and it could have been made by Cousin Parker.
• 29:34
  Speaker 5: If that's the case, it's done like a blended scotch, isn't it?
• 29:38
  Speaker 5: Yeah, okay, what other bourbon distillate in America do you know of?
• 29:44
  Speaker 5: That's done like a blended scotch, off a pot and a column still.
• 29:46
  Speaker 3: What other blended whiskey?
• 29:50
  Speaker 5: I'm going to call Woodford out.
• 29:51
  Speaker 5: I'd say Chris Morris would tell you it's over in Frankfurt.
• 29:54
  Speaker 5: We've got three pot stills over in Frankfurt.
• 29:56
  Speaker 5: That's where Woodford's made.
• 29:57
  Speaker 5: You cannot keep up with the national brand off of pot stills.
• 30:01
  Speaker 5: That would not fill the airplane bottles that Woodford receives.
• 30:05
  Speaker 5: I would say, in my own personal belief, don't know it for a fact.
• 30:09
  Speaker 5: This is my own opinion.
• 30:11
  Speaker 5: They got a column downtown little and a majority of that Woodford reserve has done off of a column still, just like we do.
• 30:20
  Speaker 5: Our column is over at Lux road distillery.
• 30:23
  Speaker 5: John Reppy is doing the exact same mash mash bill that Parker Bean was doing.
• 30:27
  Speaker 5: He's doing the exact same mash bill that Parker Bean was doing.
• 30:28
  Speaker 5: He's doing a yellow corn, rye and barley 68% yellow corn, rye and barley.
• 30:33
  Speaker 5: You mingle that in with Mr Bean's recipe 75% white heirloom corn, 13% rye, the rest in malted barley on pot, stills Guy Bean's recipe, in minor case, bean's yeast strain.
• 30:47
  Speaker 5: You mingle those two together and you get the depths of complexity that most bourbons would aspire to have.
• 30:52
  Speaker 5: And that's why Yellowstone Select is not your daddy's Yellowstone, it is not your granddaddy's Yellowstone, it is your great-granddaddy's Yellowstone.
• 31:01
  Speaker 5: And kudos to Steve for bringing it full circle back to the top shelf from where it used to be a shoelace bourbon.
• 31:09
  Speaker 3: Yeah, for sure.
• 31:10
  Speaker 3: And then some of that pot, still just the regular pot, still that is produced there and what goes on, like the 375-milliliter releases and those special batches that only distillery release.
• 31:26
  Speaker 3: That's some fantastic whiskey.
• 31:29
  Speaker 5: You always find something special at Limestone Branch.
• 31:32
  Speaker 5: You come to our distillery, you're going to get great hospitality.
• 31:34
  Speaker 5: You're going to have a porch with paddle fans, rockers and puppies.
• 31:38
  Speaker 5: When you get out there, you're going to have a flight of whiskey.
• 31:41
  Speaker 5: You do not have to take a tour.
• 31:42
  Speaker 5: You can get a flight of whiskey off our bar.
• 31:44
  Speaker 5: You'll have one of the finest craft cocktails that you will have anywhere in the state of Kentucky.
• 31:57
  Speaker 5: Derek, our cocktail specialist, is one of the finest in the state and you'll be able to slow down, smoke a cigar, enjoy some whiskey.
• 32:05
  Speaker 5: If you've got a cigar in this hand and a bourbon in this hand.
• 32:07
  Speaker 5: Where the hell is your cell phone?
• 32:08
  Speaker 5: It may not even exist, and that's the reason that we promote cigar smoking.
• 32:10
  Speaker 5: We have right now five barrels of Yellowstone wet in Nicaragua.
• 32:13
  Speaker 5: Those barrels are being filled with Rocky Patel's tobacco and his wrappers.
• 32:19
  Speaker 5: A Yellowstone Presidente cigar will be coming to a store near you in the near future.
• 32:24
  Speaker 2: Oh yes, and you heard it right here on the Scotchie Bourbon Board.
• 32:29
  Speaker 6: But that's the thing that I think that we've, ever since we've known you, stephen, it's like you epitomize the bourbon culture, like just slow down, enjoy the bourbon for what it is.
• 32:44
  Speaker 6: But also you kind of bring people in, like you are so good about it, like people want to be around you, they want to sit down, have a drink, have a cigar.
• 32:54
  Speaker 6: It's like I think people hear it and they're like okay, he's just saying that this is how this guy lives.
• 33:02
  Speaker 1: Like this is how he is every day.
• 33:05
  Speaker 6: I've never seen anybody like it.
• 33:07
  Speaker 6: That is just so.
• 33:08
  Speaker 6: Slow down down to earth and enjoy what's being done, just watching it.
• 33:13
  Speaker 6: And that's what makes the bourbon even that much better.
• 33:17
  Speaker 2: Yeah.
• 33:18
  Speaker 6: Like those Yellowstone picks are so good because when you sit down you're like man.
• 33:24
  Speaker 6: Stephen probably really liked this.
• 33:29
  Speaker 4: I wonder what he thought of it.
• 33:31
  Speaker 2: And the time spent with the people.
• 33:33
  Speaker 2: Yeah, that's just incredible.
• 33:35
  Speaker 5: Educating people on bourbon is just a wonderful part of my job.
• 33:39
  Speaker 5: The fun part of my job is doing these blind tastings with people from Australia, japan, china, all over the world that come to Art of Story to buy single barrels.
• 33:49
  Speaker 5: When they get there, they do a blind tasting and we do a star alignment.
• 33:54
  Speaker 5: I ask them what they liked at 109, all the way down the line.
• 33:58
  Speaker 5: If all the stars align on one barrel at 109, it's a potential pick.
• 34:02
  Speaker 5: 115, same way, 119, same way.
• 34:07
  Speaker 5: We do our diligence.
• 34:08
  Speaker 5: We taste through nine at least samples and we write our notes about it Blind.
• 34:16
  Speaker 5: We don't talk about the pick during the pick.
• 34:17
  Speaker 5: We talk about everything in the world, but the pick.
• 34:20
  Speaker 5: And then when we get, to the point where I've polled them and I've put stars next to the answers.
• 34:24
  Speaker 5: I ask them to do one more thing.
• 34:25
  Speaker 5: Let's go down the rabbit hole.
• 34:28
  Speaker 5: I don't mean to place on market, I'm talking about the real rabbit hole.
• 34:32
  Speaker 5: We're going to go down against the 109, against your favorite 115, side by side, back to back, not interrupting your brain.
• 34:39
  Speaker 5: Find out if there's any bad characteristics.
• 34:41
  Speaker 5: You already know that.
• 34:42
  Speaker 5: You liked them.
• 34:43
  Speaker 5: You're not looking for good characteristics any longer, you're looking for bad.
• 34:46
  Speaker 5: When we taste them side by side, the one with the bad characteristics hits the table.
• 34:50
  Speaker 5: They do it one more time against the 119.
• 34:53
  Speaker 5: Whichever is left in the hand, whichever one shows up best for them, they put four stars next to it.
• 34:59
  Speaker 5: Those four star alignments are outshining any single star.
• 35:04
  Speaker 5: When I repeat back to them which one has the most single stars and the most five star five, five diamond ratings, that's their pick.
• 35:13
  Speaker 6: So when you do your single barrels I notice that with the state of Ohio, like 119, seems to be that wheelhouse of proof.
• 35:20
  Speaker 5: It can be.
• 35:21
  Speaker 5: I see 115, 119.
• 35:22
  Speaker 6: It can also suck Right.
• 35:24
  Speaker 6: It can overpower.
• 35:25
  Speaker 5: Okay, you pull all the characteristics up when you're at cast-rank stratospheres.
• 35:28
  Speaker 5: Everything that's good about a barrel, everything that's bad about a barrel will show you may have loved it at 109, been the best barrel out of all of them that you tasted, because it was masked with water.
• 35:40
  Speaker 5: Yeah, when you take that water out of there and you've got nothing but the flavor of the actual whiskey.
• 35:44
  Speaker 5: You get up there near the Cast Strike Stratosphere.
• 35:47
  Speaker 5: That barrel may not show up any longer.
• 35:49
  Speaker 5: It may be too tannic, it may be too woody, it may be too.
• 35:52
  Speaker 5: Just not a great finish.
• 35:55
  Speaker 2: Yeah.
• 35:55
  Speaker 5: The nose is not as good at 119 as it is at 109.
• 35:58
  Speaker 5: 90% of the noses at 109 are better than they are up at the Cast Strike Stratosphere.
• 36:05
  Speaker 6: Which is amazing because, like we have become in this society of bourbon I guess you want to put it like this bourbon people pursuing these things.
• 36:14
  Speaker 6: People see these barrel picks come out in our state.
• 36:19
  Speaker 6: If the state of Ohio does a barrel pick with you, they've got a 119, a 115, a 109, and they might have six of each 119, a 115, a 109, and they might have six of each.
• 36:29
  Speaker 6: But the one that people were gravitating towards is the barrel proof, that's the higher proof, and it's like is that really the better one?
• 36:38
  Speaker 6: And I think it's good for people to understand that that doesn't mean that that's better.
• 36:42
  Speaker 5: No, it does not.
• 36:43
  Speaker 5: You can take a 109 that would be the best thing that you've drank this year but you can also take a 119 and be the best thing that you drank in your entire life.
• 36:53
  Speaker 5: It all depends on how good the group was picking the best barrel, and all the stars always align.
• 37:00
  Speaker 5: That's the coolest thing about the job is every time that I do a barrel pick we have a star alignment.
• 37:05
  Speaker 5: It's badass.
• 37:09
  Speaker 6: Well, think about it.
• 37:11
  Speaker 3: Like throughout the industry, throughout time.
• 37:14
  Speaker 3: There's never a time where you know people in the industry who deal with the whiskey and they make the whiskey and they do all the things that they do and they really know what's happening.
• 37:28
  Speaker 3: Because when you talk to master distillers and you talk to blenders, these are the people who really know what's happening.
• 37:36
  Speaker 3: And it's funny because you can talk to somebody who drinks bourbon and they're an opinionated person and somehow they've come to the conclusion that they know so much better than the people who are associated it with and, yes, for themselves, personally, it's great.
• 37:55
  Speaker 3: But to then pass that judgment on like you know something because you like it sometimes, that's what you're doing with this, the way that you're doing those picks, because when you just throw out four proofs and they all gravitate all the 51, 15, the highest proof that's what we want I really like this one.
• 38:15
  Speaker 5: Yeah, it's like, but but why do that to everybody that's around you and influence their opinions when their opinion matters as much as yours?
• 38:22
  Speaker 5: right right, right right and take your notes and at the end of it we'll come back to it, and that is another thing that you just stated.
• 38:31
  Speaker 5: That brings me around to where I'm at, being the right hand of a 7th generation beam for over a decade and understanding.
• 38:41
  Speaker 5: I don't understand this industry at all.
• 38:44
  Speaker 5: It is a microcosm of what I understand in comparison to what Stephen Beam understands.
• 38:49
  Speaker 5: Tonight we saw Bill Samuels.
• 38:51
  Speaker 5: If you've ever listened to Bill Samuels talk in public and I have when I was 25 years old he spoke in front of about 28,000 people at the fairgrounds and I was in the front listening to him speak about his industry.
• 39:06
  Speaker 5: I understood that I probably will never know as much as Bill Samuels in bourbon ever, and I'm just a layman in a business that's extraordinary and I'm proud to have the job I have.
• 39:21
  Speaker 5: I like talking about it and I like educating people on it, but I also know that I don't know as much or in the depth A general layperson that's never talked about bourbon.
• 39:32
  Speaker 5: yeah, I'll know a whole lot more than they do, but when you sit down with a master distiller, shut up and listen, because you will be bowled over with the amount of knowledge that's there Almost every time.
• 39:43
  Speaker 3: We do that like you'll sit there with sitting at the bourbon festival with Fred, no, and he goes, she goes.
• 39:52
  Speaker 3: The returns we get returns and and that comps concept blew my mind.
• 39:58
  Speaker 3: People return bourbon and they analyze it every time there's a return and they want to know if they say it's bad and it wasn't good and whatever.
• 40:09
  Speaker 3: They want to know whether it's user error or just you know they want to know if there's something really wrong, and the thought of I'm like, does that happen a lot?
• 40:18
  Speaker 3: He goes, oh yeah, I'm like, well, what do you do?
• 40:20
  Speaker 3: He goes, they return it and they get another bottle.
• 40:23
  Speaker 3: And you know what I mean?
• 40:24
  Speaker 3: They switch it out, for it's what they do and I, they switch it out, it's what they do.
• 40:30
  Speaker 3: I had no idea.
• 40:31
  Speaker 3: That's just the little intricacies.
• 40:31
  Speaker 3: We're not even talking about making it, we're just talking about how much they understand the market Every day.
• 40:39
  Speaker 3: Those are the problems or the situations they have to deal with.
• 40:43
  Speaker 3: That's not something that a bourbon drinker even I taste a lot of bourbon but I never even thought of taking back a bottle of bourbon.
• 40:53
  Speaker 5: So years ago in the coffee industry I had created a relationship with White Castle and White Castle is an independently held restaurant chain.
• 41:04
  Speaker 5: It's one of the very few and one of the largest independently held restaurant chains in America chain.
• 41:09
  Speaker 5: It's one of the very few and one of the largest independently held restaurant chains in America.
• 41:12
  Speaker 5: They have great coffee.
• 41:12
  Speaker 5: They've always had great coffee In Louisville, kentucky.
• 41:14
  Speaker 5: They always had John Conte Coffee.
• 41:16
  Speaker 5: The company I work for, mr Conte, gave me the White Castle account to be the key account manager on and it was a great honor to do that.
• 41:24
  Speaker 5: I parlayed that into getting the White Castles across the United States to carry our coffee brand.
• 41:32
  Speaker 5: But I didn't go in with coffee, I went in with tea.
• 41:35
  Speaker 5: Long story short, in Detroit I get a call from what I call my cousin and he calls me his cousin, bob Harrison.
• 41:43
  Speaker 5: He's the regional director of White Castles in Detroit, steve, we've got a problem.
• 41:47
  Speaker 5: I said what's the regional director of White Castles in Detroit?
• 41:49
  Speaker 5: Steve, we've got a problem.
• 41:50
  Speaker 5: I said what's the problem, bob?
• 41:51
  Speaker 5: He said your coffee is horrible.
• 41:52
  Speaker 5: I said what's the matter with it?
• 41:54
  Speaker 5: It's musty, there's a musty smell on it and I'm like I've never had a complaint In all the years that I've been working at this company and I worked there 16 years I've never had a complaint on the coffee being bad.
• 42:09
  Speaker 5: So I was like, wow, what's the lot number on the box, bob?
• 42:14
  Speaker 5: They gave me the lot.
• 42:15
  Speaker 5: There's a custom blend that we were doing four white castles.
• 42:18
  Speaker 5: Only he gave me the lot number.
• 42:20
  Speaker 5: I went back to the warehouse and I pulled a case of it and I took it up front and I ground it and I brewed it and I took it into John's office.
• 42:28
  Speaker 5: We tasted it and it was musty.
• 42:31
  Speaker 5: It had come out of those damn warehouses during Katrina and all that green coffee had gotten moist.
• 42:37
  Speaker 5: We do checks on all that stuff as it came in, but we got a lot of coffee that came in from down there.
• 42:43
  Speaker 5: That was just wrong.
• 42:44
  Speaker 5: Snowstorms happening, not a small snowstorm, a squall is happening.
• 42:51
  Speaker 5: I said I'm coming, bob.
• 42:58
  Speaker 5: He said what do you mean?
• 42:59
  Speaker 5: You're coming?
• 42:59
  Speaker 5: You can't come up here right now.
• 43:01
  Speaker 5: We got a damn snowstorm.
• 43:01
  Speaker 5: That's like freaking Sasquatch.
• 43:02
  Speaker 4: I said I'm coming.
• 43:04
  Speaker 5: I loaded up a van and I drove to Detroit in the worst snowstorm I'd ever been through Several feet of snow and I replaced every box of coffee at every location, personally Pulled it and gave them freshly ground, freshly roasted, fresh new beans coffee, and that cemented our business with White Castles and that region permanently.
• 43:30
  Speaker 2: It was extraordinary.
• 43:32
  Speaker 6: And I think that's the thing with the brand in general is that people associate you with this brand and we see it all the time there's different brands that you really don't know the person, or you don't know the distiller, whatever it may be, but you are the face of this brand.
• 43:54
  Speaker 6: So when people see it on the shelf, they're like Stephen, wait a minute, I've seen him on a podcast, or I've seen him at an event, or I've seen him at Kentucky Bourbon Festival, or I've seen Stephen Bean, right.
• 44:08
  Speaker 4: But you guys, you do such a good job of being out there.
• 44:14
  Speaker 2: I've seen him out here.
• 44:16
  Speaker 5: I've seen him be a representative somewhere I said what are we doing today, pinky?
• 44:23
  Speaker 4: We're taking over the world brain.
• 44:25
  Speaker 5: Of course we are.
• 44:27
  Speaker 3: Well.
• 44:27
  Speaker 3: And then the true sense of the Bean family, what we are well, and then the true sense of of the the beam family, what he's, what steven's learned.
• 44:33
  Speaker 3: Is it just the same thing?
• 44:35
  Speaker 3: What booker knew, what fred knows, what freddie knows?
• 44:37
  Speaker 3: It doesn't matter how big your brand brand is.
• 44:41
  Speaker 3: You need to put that what you just talked about, that service, that dedication from the people that represent your brand, and put them out there for everybody to meet.
• 44:55
  Speaker 3: That's why Stephen, he took a bus.
• 44:58
  Speaker 3: I think the one time we were talking about it he was hopping on a bus and touring the country on a bus.
• 45:04
  Speaker 3: He took the dogs and he was on a bus and he was there for what three weeks he was everywhere.
• 45:09
  Speaker 3: He was just.
• 45:11
  Speaker 3: It was the Stephen Beam Roadshow.
• 45:13
  Speaker 3: He came through Ohio.
• 45:14
  Speaker 3: He's up in Michigan.
• 45:15
  Speaker 3: He just went everywhere.
• 45:17
  Speaker 3: And that's one thing that I see on successful brands, no matter who's doing it.
• 45:22
  Speaker 3: If the person who's making it, like Stephen or the other distillers are out there and they're putting that, when you make that decision to purchase that you've met the person, you've tasted it, and there might be 14 other brands that you might, but you didn't meet them and you haven't tasted it yet.
• 45:42
  Speaker 3: So you're gonna pick and go.
• 45:45
  Speaker 6: I really want to try that, because I met steven or I met you and, and it's cool and you also know that you you, just like you said about the coffee you know that if you've purchased a bottle of bourbon, we could take it all the way back to the bottling line and who was on the line when they were going to be good now whether it
• 46:06
  Speaker 6: hits your palate, exactly or not, maybe, maybe not, but you know that it's not messed up or it's going to be right One way or the other.
• 46:15
  Speaker 6: You're not going to let that happen.
• 46:17
  Speaker 3: Or we know just based on that if something did go wrong, you're going to fix it Absolutely Because, like you said, those beans came from Katrina.
• 46:27
  Speaker 3: That wasn't any fault of your company, but if you didn't fix it it would have really hurt your company and been their fault.
• 46:36
  Speaker 1: Yes.
• 46:38
  Speaker 5: I don't want anybody drinking musty coffee in Detroit.
• 46:41
  Speaker 3: I know, just like there's that you know every once in a while you get that whiskey that you know they talk about that from the grain of the corn at the end of the season or whatever, and they'll have that, that musty taste and it's just like but that.
• 46:58
  Speaker 5: You have to recognize that and not get that in the whiskey and some people don't realize that this is an agricultural product, and that's the thing that I've loved all my life is agricultural products from coffee being an agricultural product that's picked by hand the Arabic and bean coffees that we brought in from all over the world some of the smallest lot coffees available and the cupping process in coffee so close to what a barrel pick is.
• 47:28
  Speaker 5: I've been doing it all my life.
• 47:31
  Speaker 2: Yeah, and that goes to the same thing as the grains, all the grains of the corn, the rye, the barley, what the season did this year?
• 47:40
  Speaker 5: Yeah, how much influence it had.
• 47:42
  Speaker 5: Yeah, what was the crop like this year?
• 47:44
  Speaker 5: Did we have a drought?
• 47:46
  Speaker 5: What's going on?
• 47:47
  Speaker 5: Yeah, all those things play into the flavor characteristic of what's in the bottle and what's in the cup.
• 47:52
  Speaker 5: I love it.
• 47:53
  Speaker 3: I love it when someone tries to tell me that whiskey isn't a part.
• 47:59
  Speaker 3: It's not natural.
• 48:01
  Speaker 3: The biggest one is the cannabis people.
• 48:05
  Speaker 3: They're like that's natural and whiskey is.
• 48:07
  Speaker 3: I'm just like, are you kidding me?
• 48:08
  Speaker 3: The reason why we even have an economy and we have a country is based off what we did with the excess crops, so that the farmer could basically take something that would have just rotted and was gone and he turned it into something he could trade and barter with and make money and keep growing more crops.
• 48:27
  Speaker 3: And then every then you talk about the tax and the government and we wouldn't even have, we would have nothing.
• 48:33
  Speaker 3: I mean, it got us through all of our paid for all the wars when we needed.
• 48:37
  Speaker 3: And now, just you just think about the money the government has and people always talk about that, but a good percentage of it is coming from alcohol and whiskey.
• 48:47
  Speaker 3: It's like it's just so much.
• 48:50
  Speaker 3: Now a lot of people complain about the tax, but you know it supports our schools.
• 48:55
  Speaker 5: It supports all sorts of stuff in our states A lot of things.
• 48:58
  Speaker 5: It's amazing how much we're contributing to the economy.
• 49:01
  Speaker 6: I mean, you can honestly say that if it had been done correctly we would have never had a depression and it definitely got us out of the one we had.
• 49:12
  Speaker 3: So, it does a lot I mean, just think if you did Prohibition now, how much corn they wouldn't have to grow it.
• 49:23
  Speaker 6: You couldn't make it happen now.
• 49:26
  Speaker 4: Prohibition now would create a civil war like you've never seen.
• 49:30
  Speaker 3: It would make a lot of people dirt poor.
• 49:32
  Speaker 6: Oh, it would never happen.
• 49:34
  Speaker 6: The world would just be like oh my god.
• 49:40
  Speaker 3: Alright, so.
• 49:42
  Speaker 2: Anything else that you'd like to add, or?
• 49:44
  Speaker 5: talk about.
• 49:45
  Speaker 5: Come to the distillery, Come visit us so tell people where are you at in relation to Lexington?
• 49:55
  Speaker 5: Frankfurt.
• 49:56
  Speaker 5: We are dead center.
• 49:57
  Speaker 5: State of Kentucky.
• 49:57
  Speaker 5: We are nine miles around the corner from Maker's Mark.
• 50:02
  Speaker 5: If you've been to Maker's Mark, you were on our porch.
• 50:05
  Speaker 5: If you didn't stop by, my spike strips didn't get you.
• 50:09
  Speaker 5: And we got an ocean going in behind us.
• 50:11
  Speaker 5: On the other side of the fence, Jefferson's Ocean is being built right now.
• 50:15
  Speaker 5: So we got a tsunami in our future Because as soon as they open the doors to that $100 million distillery, build whatever the largest concrete pour in America I believe it was we have a tsunami getting ready to hit our front door.
• 50:31
  Speaker 5: And when they come over after they visited Jefferson's or when they've come to us, may see Jefferson's on the other side that fence.
• 50:38
  Speaker 5: I'm gonna cut a hole in the fence so they can just walk right over, so we can pollinate this thing.
• 50:44
  Speaker 5: I think it's a great thing that they moved into.
• 50:47
  Speaker 3: I right there.
• 50:47
  Speaker 3: I'll throw in an extra thing If you're trying to go to Maker's Mark on a Sunday and they're closed, limestone Branch is open, not any longer.
• 50:55
  Speaker 3: No, you guys are closed on Sunday, we're closed on Sundays now.
• 50:58
  Speaker 3: Oh, I did not know that, sorry.
• 51:00
  Speaker 5: That was a decision made up the chain.
• 51:04
  Speaker 3: Okay, no problem.
• 51:09
  Speaker 5: Steven Beeman and I wouldn't have closed the doors for nothing.
• 51:11
  Speaker 5: You got a hurricane coming in.
• 51:12
  Speaker 5: Well, let's party.
• 51:13
  Speaker 5: We'll sell some whiskey while it's happening.
• 51:16
  Speaker 2: We remember because we've stopped there many a time on a Sunday, seven days a week.
• 51:21
  Speaker 2: That's the way we worked it.
• 51:22
  Speaker 5: But now that we have a corporate entity they want to give some folks some home personal time with their families.
• 51:28
  Speaker 2: I think that's great, we've gotten to the point now that we can enjoy that.
• 51:31
  Speaker 2: That's excellent.
• 51:34
  Speaker 3: Bunch of pansies.
• 51:36
  Speaker 1: No, just pansies.
• 51:40
  Speaker 2: I tell people all the time when it's Friday I say there's only two more work days left in the work week.
• 51:45
  Speaker 5: That's what I was always taught by John Connie.
• 51:47
  Speaker 5: You work six days a week to catch up with your competition.
• 51:51
  Speaker 5: You work the seventh day to get ahead.
• 51:52
  Speaker 2: That's right.
• 51:55
  Speaker 3: For sure.
• 51:56
  Speaker 3: Alright, guys, fantastic to be here.
• 52:00
  Speaker 2: Thank you so much Thank you for having me.
• 52:02
  Speaker 2: Thank you for having me On your back porch for a stogie and a good talk about what you're doing there, bourbon and limestone, brass distillery and Yellowstone.
• 52:14
  Speaker 2: Thanks for putting up with me.
• 52:17
  Speaker 6: Oh yeah, it's hard to put up with him.
• 52:18
  Speaker 3: Yeah, just talk about what we love to do.
• 52:23
  Speaker 3: Yeah, all right, everybody.
• 52:26
  Speaker 3: Wwwscotchybourbonboyscom for everything Scotchy Bourbon Boys.
• 52:30
  Speaker 3: Remember Facebook, instagram, youtube and X, and then also all the major podcast formats.
• 52:35
  Speaker 3: Remember good bourbon.
• 52:38
  Speaker 3: Good whiskey equals good times and good friends sitting on a back porch enjoying a cigar, and remember, don't drink and drive.
• 52:47
  Speaker 6: Drink responsibly and go out and live your life dangerously, and if this was too dark we're sorry.
• 52:55
  Speaker 2: Just listen to it with your eyes closed and for some of these guys you kind of want it to be a little bit all right, everybody, little steve-O is going to take us out.
• 53:10
  Speaker 2: Thanks everybody for tuning in on YouTube and on Facebook.
• 53:19
  Speaker 4: Thank you, steve oh show me the way to the next whiskey bar.
• 53:26
  Speaker 4: Oh, don't ask why.
• 53:29
  Speaker 4: Oh don't ask why.
• 53:29
  Speaker 4: Oh don't ask why.
• 53:32
  Speaker 4: Show me the way to the next whiskey bar, oh don't ask why.
• 53:40
  Speaker 4: Oh don't ask why.
• 53:43
  Speaker 4: For if we don't find the next whiskey bar, I tell you we must die.
• 53:51
  Speaker 4: I tell you we must die.
• 53:54
  Speaker 4: I tell you, I tell you, I tell you we must die.
• 54:02
  Speaker 3: All right.