Latest / The Scotchy Bourbon Boys / Whiskey Whispers: The Art of Bourbon, Blending, and Beyond with Ed Bley Founder of Old Stubborn Wheated Bourbon

Transcript

Whiskey Whispers: The Art of Bourbon, Blending, and Beyond with Ed Bley Founder of Old Stubborn Wheated Bourbon · 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.
• 1:56
  Speaker 2: Get a little wilder.
• 1:57
  Speaker 2: Show a fun and watch Woo.
• 2:43
  Speaker 3: Yeah, alright, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:50
  Speaker 3: Today is a very, very exciting podcast.
• 2:55
  Speaker 3: That was Kenny Fuller.
• 2:57
  Speaker 3: That was Kenny Fuller of the Old Americana Band and thank you, kenny, for doing our theme song.
• 3:05
  Speaker 3: I gotta appreciate that every time.
• 3:07
  Speaker 3: But we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all Scotchy Bourbon Boys things.
• 3:13
  Speaker 3: We've got Glen Caron's, we've got T-shirts, we've got refrigerator opener, scotchy Bourbon Boys wood magnets.
• 3:19
  Speaker 3: And make sure that you follow us on all the social media Instagram, facebook, youtube, xor and then listen on all the podcast formats, mainly iHeartRadio, apple and Spotify.
• 3:33
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• 3:38
  Speaker 3: Listen to the Scotchy Bourbon Boys.
• 3:40
  Speaker 3: But tonight in studio we have Ed Lay, why Block?
• 3:45
  Speaker 3: Close enough.
• 3:46
  Speaker 3: So I say it like 15 different times.
• 3:49
  Speaker 3: You know, and if you've ever listened to the podcast, I suck at names.
• 3:52
  Speaker 3: At least I got you like to the point where I know you're Ed, so okay, so.
• 3:57
  Speaker 3: Ed Lay so thank you for coming on.
• 4:00
  Speaker 3: We really appreciate it.
• 4:01
  Speaker 3: We got to have dinner tonight before.
• 4:03
  Speaker 3: It was really cool.
• 4:04
  Speaker 3: There's not too many people that have come down in studio to promote their brand and drive four and a half hours through a snowstorm to get to the studio, so I really thank you for coming in.
• 4:22
  Speaker 3: It's been thanks so much for being on.
• 4:25
  Speaker 3: Well, thank you for having me.
• 4:28
  Speaker 3: And then we also have SuperNAS joining us.
• 4:31
  Speaker 3: Supernas, yes.
• 4:34
  Speaker 6: So Great to meet you, glad you're on and you made it through the snowstorm, bro.
• 4:39
  Speaker 6: Thank you, thank you.
• 4:43
  Speaker 3: Yeah, so yeah, that's just when you were.
• 4:45
  Speaker 3: When I looked, it was like it looked like it was done where you were.
• 4:49
  Speaker 3: Yeah, we got it last night, but it was like but then there's this Yankee they call it a Yankee Clipper and it's in between me and you and I'm watching it and it's never, ever touching us and it's not anymore where you got last night, but you had to go in between it, but it didn't look like it was going to be that bad, right?
• 5:06
  Speaker 3: I?
• 5:06
  Speaker 5: survived, I survived.
• 5:09
  Speaker 3: So so start us off.
• 5:12
  Speaker 3: You know what, you know.
• 5:15
  Speaker 3: How did you, how did you get into this?
• 5:17
  Speaker 3: I'm going to start at the very beginning 2013, 2014,.
• 5:23
  Speaker 5: A friend of mine, kyle Dines, started a group called the Whiskey Barrel Society, based out of Columbus, ohio, and I was in that group with him and we and a couple other admins were really just big fans of bourbon and wanted to get it going right, wanted to get a group of enthusiasts.
• 5:40
  Speaker 5: We had seen a couple private barrels get picked, so it was a dream of ours to pick a private barrel, and you know, this is back when, when Whiskey was just starting to really ramp up again, right, and so we ended up picking a couple.
• 5:53
  Speaker 5: They had picked a couple barrels of four roses and I had literally just moved back up the week the week they came into Corkin Bottle.
• 6:01
  Speaker 1: I had just moved back up from.
• 6:03
  Speaker 5: Texas that week, and so we were sitting in the middle of Corkin Bottle at a table in the middle of the liquor store trying these whiskies, and I noticed there was some people standing over in the bourbon section and they had a classic bourbon pose where they had one hand on the hip, the other hand on their jaw, their head cocked to the side.
• 6:18
  Speaker 5: It was staring out of a wall at Whiskey and having absolutely no idea what they were looking at.
• 6:22
  Speaker 3: So much fun.
• 6:23
  Speaker 5: Plain as day.
• 6:24
  Speaker 5: You can see that plain as day from a mile away.
• 6:26
  Speaker 5: So I asked Tim Tim, the manager at the general manager at the time.
• 6:30
  Speaker 1: I said Tim, can we go help him?
• 6:32
  Speaker 5: And he goes sure, he didn't care.
• 6:33
  Speaker 5: And so I walked over there and I started talking to him for a minute and I asked him what they liked and we connected and I started telling him some of the things I liked about Whiskey and some of them.
• 6:42
  Speaker 5: And then they asked me what brands I liked and so I pointed out some bottles and they ended up literally purchasing six bottles and Tim was standing there with his jaw on the floor and he says how did you do that?
• 6:50
  Speaker 5: I said it's Whiskey, it's fun.
• 6:52
  Speaker 5: I enjoyed talking to it about people.
• 6:54
  Speaker 5: He goes do you need a job?
• 6:54
  Speaker 5: I literally just moved back up and I was looking for a career at that point.
• 6:59
  Speaker 2: when I moved back up and I didn't have a job and I said sure.
• 7:04
  Speaker 5: I can work here for a little bit until I find something a little bit more permanent.
• 7:06
  Speaker 5: Before that I had been working for a neurosurgeon.
• 7:08
  Speaker 5: So, it's quite a big change.
• 7:11
  Speaker 3: I don't know, that's about right.
• 7:13
  Speaker 3: Right, that's about the same, yeah, same kind of stuff going on.
• 7:19
  Speaker 5: So I came and I started working and I literally was stocking shelves and just selling hand selling bottles to people that would come in, and I noticed that the store was a bit of a shambles.
• 7:27
  Speaker 5: And I come to find out that the store had been through bankruptcy.
• 7:30
  Speaker 5: The previous owners were the Hughes.
• 7:32
  Speaker 5: I don't know if you're familiar with the Hughes or not.
• 7:34
  Speaker 5: You heard of a brand called Age Hirsch.
• 7:37
  Speaker 3: No.
• 7:38
  Speaker 5: Never heard of them, the Hughes started Age Hirsch.
• 7:41
  Speaker 3: How much good hanging around.
• 7:42
  Speaker 6: Brad to blogging off.
• 7:44
  Speaker 5: Well, the Hughes started Age Hirsch and they were a huge whiskey family.
• 7:48
  Speaker 5: And when they got out of the business the father had passed and the siblings ended up getting out of the business.
• 7:55
  Speaker 5: The stores got split up and one of them went to the Gallonsteins, which is the original one.
• 8:00
  Speaker 5: They called it Uncorked now down by the river in Cincinnati well, it's in northern Kentucky.
• 8:04
  Speaker 5: And then I worked at the one that was on Buttermilk Pike, and while I was there I started off, just stocking shelves but quickly.
• 8:11
  Speaker 5: I had a passion for whiskey.
• 8:12
  Speaker 5: I knew a lot about it.
• 8:14
  Speaker 1: And I was the one in the store that knew it, so everybody would come to talk to me.
• 8:16
  Speaker 5: So eventually they made me in charge of all the spirits in the beer department there.
• 8:19
  Speaker 5: And when they did that we were going through a management change at the time, so I really didn't have too much of a boss at the time.
• 8:25
  Speaker 5: So I kind of got the chance just to do the things that I wanted to do, and that's dangerous when you have an enthusiast in charge of the liquor department, right?
• 8:32
  Speaker 5: So we had fun with it and we turned it into a lot of fun there.
• 8:39
  Speaker 3: Really you had fun.
• 8:40
  Speaker 3: So you had fun with it, instead of becoming ornery and cranky and telling everybody that they can't and trying to hold back stuff.
• 8:50
  Speaker 3: You just had fun, right.
• 8:52
  Speaker 5: So I learned the secret was to hide everything in the front of the store, and that way when you tell everybody there's nothing in the back, you weren't lying right there you go.
• 9:02
  Speaker 3: Hey, you got planes.
• 9:05
  Speaker 5: So it's funny as that is, so we had a lot of fun with it and I realized that the customers were our livelihood at the store right.
• 9:14
  Speaker 5: Without them, we had no store.
• 9:15
  Speaker 5: Without customers, we didn't sell anything.
• 9:17
  Speaker 5: So when we turned all of our focus from appeasing all the reps that were coming into the store to appeasing the customers that were in the store and we made them feel special, made them feel at home and made them feel part of something that was unique and different, and they responded in spades.
• 9:31
  Speaker 5: And so there was any time I would release any private picks, there would be huge lines out front, and I mean huge.
• 9:36
  Speaker 5: We had a one line one time.
• 9:38
  Speaker 5: That was over 750 people camped out over 24 hours to pick up a bottle that I blended called Old Baldy 2.
• 9:46
  Speaker 3: How many bottles did you have?
• 9:48
  Speaker 5: 1100 bottles.
• 9:49
  Speaker 5: We sold it out in an hour and a half, and the only reason it took that long is because we only had two cash registers.
• 9:54
  Speaker 3: And then the people that were there had to go through the line a second time.
• 9:58
  Speaker 5: Was it one per person One per person and they had the opportunity if they wanted to.
• 10:03
  Speaker 5: I mean, it was a no bringer at that point.
• 10:05
  Speaker 5: Everybody just picked it up as fast as they could.
• 10:07
  Speaker 3: So what's your opinion on Bourbon Lines?
• 10:09
  Speaker 5: I love them.
• 10:10
  Speaker 5: I absolutely love them.
• 10:11
  Speaker 5: I see people.
• 10:12
  Speaker 5: I see a lot of people talk about we got Carl coming in, yeah, okay.
• 10:19
  Speaker 5: I see a lot of people talk about some of the annoying aspects of Bourbon to the stores, like people asking for a product all the time or people camped out in front.
• 10:30
  Speaker 5: I couldn't wait to see the people out there.
• 10:33
  Speaker 5: It was the most fun that I had the entire time I worked was interacting with the customers.
• 10:38
  Speaker 5: I took it as an opportunity to get to know the people that were spending money in our store and make them feel special, help them find the things that they wanted to have.
• 10:45
  Speaker 5: Have them find special things.
• 10:47
  Speaker 5: We did hide and seek.
• 10:48
  Speaker 5: We were the first store to ever do that.
• 10:49
  Speaker 5: You want to talk about fun?
• 10:51
  Speaker 5: That was an absolute blast.
• 10:52
  Speaker 5: So on social media right, I would put a picture of limited edition bottles that I hid throughout the store no cold boxes, none of the refrigerators and no clothes boxes and I would hide, you know, 15, 20 bottles throughout the store, of bottles that literally everybody wanted Everything up to, like a George D Stag or Van Winkle, it didn't matter and we sold them at retail and I would post on social media hide and seek and I'd post a picture of that.
• 11:16
  Speaker 5: And no less than 20 minutes later, there was literally a thundering herd of people that would come busting through the doors.
• 11:22
  Speaker 5: The absolute best part about this whole thing, right Were the normal people in there buying vodka had no idea what was going on.
• 11:29
  Speaker 5: And then all of a sudden, a herd of people come running through and they're on their hands and knees, moving bottles out of the way, furiously, looking through everything and these people are looking down at their vodka and looking up at all these people and looking at their vodka.
• 11:40
  Speaker 5: What is going on?
• 11:41
  Speaker 5: It was absolutely best there's still doors.
• 11:45
  Speaker 5: Sourced this day, dude.
• 11:46
  Speaker 5: I think Southern Wine and Spirits still does that.
• 11:49
  Speaker 6: There's a store in Fort Mills, south Carolina.
• 11:52
  Speaker 6: That the one and only time, and they still do it.
• 11:56
  Speaker 6: But I went about a year ago and they still do it.
• 12:00
  Speaker 6: And I was amazed when, as I stopped in there, I was working and I got to talk with the owner and he says, hey, why don't you come down next Saturday?
• 12:08
  Speaker 6: We're doing a hide and seek.
• 12:10
  Speaker 6: I said what are you talking about?
• 12:11
  Speaker 6: And he tells me what's going on and I was like holy shit, hi, I'm coming back.
• 12:15
  Speaker 6: And I went back for it and it was the wildest Easter egg hunt for allocated bourbon bottles I've ever seen in my life and it was so much fun and watching all the people go through that store and then just the amount of business that he generated off of that and then talking with the people too and I had a ton of Scotchy Bourbon Boyz cards but it was so much fun.
• 12:42
  Speaker 6: It was unreal and yeah, so I know exactly what you're talking about.
• 12:46
  Speaker 5: It's a blast and the lines to me were fun because I had a chance to meet other enthusiasts.
• 12:50
  Speaker 1: So before I actually worked at.
• 12:52
  Speaker 5: Larry's store.
• 12:52
  Speaker 5: I camped on the lines too.
• 12:53
  Speaker 5: I was at the 2013 Van Linkle release for PartySource, and there was probably five or 600 people in that line.
• 13:00
  Speaker 5: I met Larry Pierce and Tim the bourbon guys.
• 13:04
  Speaker 5: I met all kinds of people from the area.
• 13:07
  Speaker 5: We had a chance to share pours with people tried to sell their picks they had done and, it's amazing, the community.
• 13:12
  Speaker 6: Well, the coolest, that's what I was showing Jeff, you know, when I got into it and came up to Jeff and I was telling him about how I found these, started finding bottles and that's why they called me Supernash, because I was the bourbon hunter of the group and I would go hang out in lines and stuff like that.
• 13:31
  Speaker 6: But that was the fun part was meeting all these people, you know, the whole time, or hanging out half the night, you know, because all of us would bring special bottles and like that and just hang out and just kick back, drink special bourbons all night long or half the night, you know, and talk and just cut up and just have a good time and you meet so many cool and friendly people.
• 13:54
  Speaker 6: And then I showed Jeff what it was all about and how to do it and then he got immediately turned on and then found that it was such a good time networking and meeting the people in the group and, a matter of fact, I think Carl is sitting in line one time.
• 14:12
  Speaker 6: Yeah.
• 14:14
  Speaker 3: I mean it really came down to once he showed me that I wanted I want to get the bourbon.
• 14:20
  Speaker 3: But the main reason why I would go in line is to meet the people and when they meet you and know you do a podcast, start listening to you, then meet you again in line.
• 14:30
  Speaker 3: It helps bring in people who want to listen to the podcast.
• 14:34
  Speaker 3: Plus, they become your friends, right.
• 14:36
  Speaker 3: But the coolest line experience was I had been at Heaven Hill probably four or five times waiting in line and a bunch of times like you sit in there, you know you're waiting for it to open and all of a sudden someone coming in for a barrel pick comes in and you're just looking at him going while they're going in.
• 14:52
  Speaker 3: You're like God, that would be so much fun.
• 14:54
  Speaker 3: And you see, and then one time Conor O'Driscoll just came walking, you know, and he went in and I'm like I think that's Conor O'Driscoll, but nobody said anything or whatever.
• 15:04
  Speaker 3: So I get on a barrel pick for Kentucky Bourbon Festival with Conor and Randy Press of you know, the president of Kentucky Bourbon Festival, our president also for the Scotchy Bourbon Boys and worse.
• 15:22
  Speaker 3: We're waiting at the door and there's the line and I said to Randy.
• 15:26
  Speaker 3: I said hold on.
• 15:27
  Speaker 3: I went over there and handed out all my cards and I'm like, hey guys, I'm usually in this part of the line.
• 15:32
  Speaker 3: I get to get you know.
• 15:33
  Speaker 3: So it's really kind of cool to have come that full circle to be able to go in see the guys in line, but then just go over there and you know, know, that that's, that's part of who you are and everything.
• 15:46
  Speaker 3: So and I got to hand out just as many cards and then it's like I think it worked better, because then they saw me go in for a Kentucky Bourbon Festival pick, you know.
• 15:54
  Speaker 3: So those are the kind of fun things about lines, but we should go Okay.
• 15:58
  Speaker 5: So you, you were doing this at the store and everything, and then so I got ramped up and once we did all the quality to, I got 6000 private messages the week we released it.
• 16:09
  Speaker 5: In fact, I had somebody count them because, I was really curious.
• 16:11
  Speaker 5: It was over 6000 private messages that week and I started realizing that you know if I'm going to go on to the next steps.
• 16:17
  Speaker 5: I got to get to the point where I'm able to actually do some work Instead of answering messages and nonstop all day long.
• 16:25
  Speaker 5: So I decided that at that time it was time to go and start rising time, which is what I left and did.
• 16:30
  Speaker 5: And before I left I got, I hired Eric Boland over Cork and Bottle.
• 16:35
  Speaker 5: He took over my spot there and before I left I got an airport spot over in Cincinnati Airport and so since then they've got a second airport location now and they got two spots in the airport.
• 16:45
  Speaker 5: So it's pretty neat.
• 16:47
  Speaker 5: It's doing really well, I guess.
• 16:49
  Speaker 3: Yeah, so then you go out and start this, right?
• 16:53
  Speaker 5: Yeah, so talk about this was an interesting deal because I think, whenever you start, whenever you start to do something major, you think of all the positive sides.
• 17:06
  Speaker 5: You don't think of the negatives that are gonna happen along the way.
• 17:08
  Speaker 5: Right, right, and I think that's difficult because I ran into.
• 17:13
  Speaker 5: You know everything didn't go According to plan for me.
• 17:16
  Speaker 5: When I left quirk, I had a plan.
• 17:19
  Speaker 5: I had people I was talking to about investment, and then COVID hit and the people I was talking to heavily about investments were also heavily invested in hospitality industry, and so my investment went away.
• 17:30
  Speaker 5: Yeah and so what do you do?
• 17:32
  Speaker 5: In the middle of COVID, I'd already quit the cork and bottle.
• 17:36
  Speaker 5: I could have just thrown up the white flag and gone to work at a liquor store somewhere else and walked right on it there, but I didn't.
• 17:43
  Speaker 5: I'm like you know what?
• 17:44
  Speaker 5: You know I'm gonna suck it up, I'm gonna grit my teeth, I'm gonna bear down and we'll figure it out.
• 17:49
  Speaker 5: And I did, and the business partners that I have are fantastic.
• 17:53
  Speaker 5: They've been amazing.
• 17:54
  Speaker 5: They've helped us every step of the way.
• 17:56
  Speaker 5: We turned down so many products to get to the one we're at now.
• 18:00
  Speaker 5: I mean, I turned down some 15 years and 17 year and just things that I didn't think were up to par, and so I had the opportunity at something completely unique, something nobody else has out on the market, something that's not being made anywhere else, something that nobody else even has something similar to on the market at this point, and that's what we went with.
• 18:19
  Speaker 3: Okay, and so You've.
• 18:23
  Speaker 3: You know you started in 2018.
• 18:25
  Speaker 3: Covid hits.
• 18:26
  Speaker 3: Now we're through COVID, which you know.
• 18:29
  Speaker 3: It's funny because I remember when they said something about so as the podcast, as a Podcaster, we had started in November of 2019 is when I started the podcast.
• 18:40
  Speaker 3: We had formed the group in August of 2018.
• 18:45
  Speaker 3: The scotchy bourbon boys it, you know evolved and had meetings, but we had gone to Kentucky Bourbon Festival in September and we came back and we're like I had done an art podcast.
• 18:54
  Speaker 3: I do, I'm a, I'm an artist and had done that for 11 years.
• 18:59
  Speaker 3: So I knew what to do on YouTube.
• 19:00
  Speaker 3: I knew I knew what to do.
• 19:01
  Speaker 3: So I said, well, let's do it on whiskey, because it just makes sense to do this on whiskey because there's so many more people that drink whiskey.
• 19:10
  Speaker 3: So we started doing the podcast and when COVID hit although I was the first Month month was March there was the closed out.
• 19:18
  Speaker 3: I was kind of stunned and didn't know what I what, what to do.
• 19:21
  Speaker 3: You know what I mean.
• 19:22
  Speaker 3: But all of a sudden, we started doing some, because nobody was doing anything.
• 19:27
  Speaker 3: We would do these lives and just get this massive amount of people watching and all of a sudden, the podcast Started to that we had been doing started to get more and more people and you know it was like, and all of a sudden it started to do that now, coming out of COVID, it kind of then, when everybody was going back to work, it plateaued down and then you got to see where you kind of really were.
• 19:50
  Speaker 3: But it was like the opposite for for the podcast.
• 19:54
  Speaker 3: But now that we're out of COVID and everybody seems to Gotten back to at least a some sense of normal, and you know every you know we've got skyrocketing Prices.
• 20:06
  Speaker 3: As far as you know, what used to be 27 dollars is now 49, 99, you know, but at the same time, it's still going strong at the moment.
• 20:15
  Speaker 3: But talk about how you got.
• 20:18
  Speaker 3: So you, you purchased these barrels.
• 20:20
  Speaker 3: So once you purchased them, what?
• 20:23
  Speaker 3: When did you purchase them?
• 20:24
  Speaker 3: What you know where?
• 20:25
  Speaker 3: 2018?
• 20:25
  Speaker 3: At what point did you start purchasing barrels?
• 20:30
  Speaker 5: Not really certain on the actual date.
• 20:31
  Speaker 5: On that was, it wasn't been, but maybe About a year now.
• 20:35
  Speaker 3: Is it a lot different than doing a barrel pick?
• 20:37
  Speaker 3: Yeah, oh my god, not a day difference.
• 20:41
  Speaker 5: Most places, when you go to pick, when you go to purchase whiskey, they only let you sample a few.
• 20:45
  Speaker 5: This one was way different.
• 20:47
  Speaker 5: The people that I worked with on this one I've known for a long time.
• 20:50
  Speaker 5: They're great friends and they let me drill a lot of barrels.
• 20:53
  Speaker 5: I drilled over 60 barrels before I purchased them in a day.
• 20:58
  Speaker 3: So you drilled them.
• 21:01
  Speaker 3: Explain that, yeah, but I mean what?
• 21:07
  Speaker 3: What were you like using some sort of like you know, no, no, no a Waterfinder to find which ones you could?
• 21:17
  Speaker 3: Oh, does this look good, does that?
• 21:19
  Speaker 3: I wouldn't even know where to start, just randomly drilling when then you've got a huge selection if I'm purchasing a lot of barrels, I want a random selection.
• 21:28
  Speaker 5: I don't want a specific selection.
• 21:30
  Speaker 5: Okay, I want to know what they're all gonna be like, not what the best ones are gonna be like.
• 21:34
  Speaker 5: I don't know what I'm buying, so I randomly drilled all over 60 of them, I think it was like.
• 21:40
  Speaker 5: I think it ended up being like 82 or 84 total.
• 21:43
  Speaker 3: Well, I think that's very interesting.
• 21:45
  Speaker 5: Yeah, so I went through and I tried Listen every distillery right.
• 21:49
  Speaker 3: Let's put the myth to Russ, russ Cornelis in, who is the master distiller at Barton's, probably now that this is, whatever kind of experiences, a lot of what he has to do, now that you know he's part of this large place, of how you got it, you can't just be picking the best of the best.
• 22:10
  Speaker 3: Where does the other stuff go?
• 22:11
  Speaker 3: Right?
• 22:12
  Speaker 5: Right, like we were talking about earlier.
• 22:13
  Speaker 5: It's like every distillery makes good products and they make products that aren't so good.
• 22:17
  Speaker 5: It's just the nature of the business.
• 22:19
  Speaker 5: Not every barrel you produce is going to be a rockstar.
• 22:23
  Speaker 5: In fact, it's a fact that it won't be right.
• 22:26
  Speaker 5: We know that not every single barrel produced at any distillery is a rockstar.
• 22:31
  Speaker 2: That's why we do barrel selections right, otherwise they could just send you a barrel If you didn't have to pick them, because every single one of them was awesome.
• 22:37
  Speaker 5: You wouldn't have to do a barrel selection.
• 22:39
  Speaker 1: The truth is is we go through?
• 22:41
  Speaker 5: barrel selections, because they're not all awesome.
• 22:43
  Speaker 5: So to me, the important part is who is the last person to touch the product before you taste it as a consumer?
• 22:51
  Speaker 3: Well, plus also, what could be awesome to one person could be Shit to another.
• 22:56
  Speaker 3: I mean, it's just the there's.
• 22:57
  Speaker 3: You know, I understand.
• 22:59
  Speaker 3: But there's people who just have average Pellets picking barrels and they just they get a whole barrel and they're happy because they like what they paint.
• 23:07
  Speaker 3: If you like it, drink it, right, yeah.
• 23:10
  Speaker 5: So the difference is when you go to a liquor store and you go to a specific store because they're Personally constantly picking the barrels that you enjoy, and then there's a lot of other people that also enjoy those same products.
• 23:24
  Speaker 5: Now we're on to something right, and that's kind of the situation I was into.
• 23:28
  Speaker 2: So when I was a cork and bottle, I had the opportunity to not only pick barrels but I had the opportunity to blend barrels.
• 23:34
  Speaker 4: So I blended an old weather antique that had three barrels blended together.
• 23:37
  Speaker 5: It's called sweet harmony.
• 23:38
  Speaker 5: I blended them old baldy old baldy too.
• 23:40
  Speaker 5: So I had an opportunity to work with whiskey.
• 23:43
  Speaker 5: See what happened with it when I married it.
• 23:46
  Speaker 5: See how the time affected it.
• 23:47
  Speaker 1: See how the proofing effect is.
• 23:49
  Speaker 5: See how the filtration effect with it, see what barrels work better with other barrels.
• 23:53
  Speaker 5: I really have an opportunity to work with everything.
• 23:56
  Speaker 3: But that's a skill, you know, it's a developing, a developing skill.
• 24:00
  Speaker 3: But of the part that's probably the hardest, I think, is that I even asked when, you know, I was tasting on a barrel pick with with Freddie, we were doing the knob Creek for the the table and he had the little book there but he also had some, some bourbons that he was, you know that, different ones and he said mix this with this.
• 24:23
  Speaker 3: And so we tasted the two and when we put the two together, all new flavors like not even any of the flavors that were in the other two, all new flavors, and the old flavors were gone and he said that is one of the things that he loves about doing it and then sometimes he hates about doing it because he thinks he's almost there and you can.
• 25:29
  Speaker 3: All it takes is one and then Shit's gone.
• 25:33
  Speaker 5: You know right, yeah, that's a hundred percent true Ross.
• 25:35
  Speaker 5: You, you're spot on.
• 25:36
  Speaker 5: I do.
• 25:37
  Speaker 5: I taste my products just to know where they're at.
• 25:39
  Speaker 5: Throughout the entire process, I got to know where what's going on with them, right, I want to know, I want to understand, as an enthusiast Before even working with the brain.
• 25:47
  Speaker 5: So your spot on.
• 25:48
  Speaker 5: I drove just for science a lot.
• 25:50
  Speaker 3: Just for science.
• 25:51
  Speaker 3: That's a, I think.
• 25:52
  Speaker 3: That's.
• 25:52
  Speaker 3: I think that there should be a brand that that's the set.
• 25:56
  Speaker 3: Just for science, we did it just for science.
• 26:00
  Speaker 5: I think they're doing that down.
• 26:01
  Speaker 5: A buffalo, a tree, sirruses.
• 26:02
  Speaker 5: We're gonna go down there.
• 26:03
  Speaker 5: It's got that's called the last droppers.
• 26:05
  Speaker 5: I'm not gonna let you get it.
• 26:05
  Speaker 5: But yeah, that's that's.
• 26:10
  Speaker 5: You're exactly right, ross, I do.
• 26:12
  Speaker 5: I taste my products all the time.
• 26:13
  Speaker 5: I want to know when they're at their best.
• 26:14
  Speaker 5: I want to know when they're not at their best.
• 26:15
  Speaker 1: I want to know what type of year it is.
• 26:17
  Speaker 5: I want to know which barrels are getting the most oxygen and ounce affecting.
• 26:20
  Speaker 5: I want to know everything.
• 26:22
  Speaker 3: Well, you brought everything now, so did you just drill these barrels before you came, and now we got four.
• 26:27
  Speaker 3: We're gonna do it for science, so we're gonna do this for fun for fun, okay, but that's how you what they are after.
• 26:33
  Speaker 5: We're done, but I wanted you to blend these and I'm going to blend these and we're gonna work with the same barrels and you're gonna see how different the product is that comes up with it yet, and then you're gonna understand why the blenders are so important at this.
• 26:46
  Speaker 5: Tilleries.
• 26:49
  Speaker 3: I'm not gonna get it into, but there's a distillery that Locally in Ohio that was, in my opinion, producing some inferior whiskey.
• 26:58
  Speaker 3: Then they changed their Staff.
• 27:01
  Speaker 3: That's where I jumped in, started producing from the same freaking you know, you know inventory some fantastic bourbon.
• 27:12
  Speaker 3: Some of the barrels they got rid of because they just weren't they could.
• 27:17
  Speaker 3: They would never be up to standard, but there was some.
• 27:20
  Speaker 3: But overall, from that inventory started producing some great stuff and then when they left it went right back to where it was.
• 27:26
  Speaker 3: So there's, there's something to be said, not only about the blender but the blending team and who's tasting, because you need that there.
• 27:36
  Speaker 3: Otherwise, you know, you got I'm sure you're the guy from what I met.
• 27:42
  Speaker 3: You know no of you.
• 27:43
  Speaker 3: In the end you're the guy that's going to be going giving thumbs up or thumbs down.
• 27:47
  Speaker 3: But I'm I know you're asking as you go along using other people, right?
• 27:52
  Speaker 3: Just you don't have anybody else try it at all.
• 27:55
  Speaker 3: Well, there you go.
• 27:56
  Speaker 3: That's how that's even.
• 27:58
  Speaker 3: That's even a bigger thing.
• 27:59
  Speaker 3: You're, you're fucking nuts.
• 28:02
  Speaker 3: That's a lot of whiskey to drink.
• 28:04
  Speaker 3: Yeah, I say that in a good way.
• 28:06
  Speaker 3: All right, I was not meant to be a bit pressure.
• 28:08
  Speaker 3: So when my stuff so when you play me down, your friend, the worst part right.
• 28:14
  Speaker 5: Ok, so check this out.
• 28:15
  Speaker 5: It had been a minute since I had blended right, so I had forgotten.
• 28:19
  Speaker 5: The worst part about blending is when you first don't barrels.
• 28:22
  Speaker 5: They fight like crazy in the tank.
• 28:25
  Speaker 5: It is terrible how it turns out when you initially don't barrels.
• 28:29
  Speaker 5: It takes a long time to actually mingle together and to join together and do a cohesive product.
• 28:35
  Speaker 5: Days like multiple.
• 28:37
  Speaker 3: Is there a of of of you know something that stirs it at some is that an agitator a little bit.
• 28:44
  Speaker 5: Some people do that, other people don't.
• 28:46
  Speaker 5: I don't want it to agitate, I want it to chill Personally, the reason I want that to happen.
• 28:52
  Speaker 4: Is my old by the way.
• 28:53
  Speaker 4: There you go.
• 28:54
  Speaker 4: That's my role.
• 28:55
  Speaker 4: I'm the agitator.
• 28:56
  Speaker 4: There you go.
• 28:58
  Speaker 3: This is whiskey, whiskey, this is.
• 29:00
  Speaker 3: This is Ed.
• 29:02
  Speaker 4: Nice to have you A little bit, which is how I end up with this attractive tube that is pointed the correct way as opposed to the one in front of me.
• 29:10
  Speaker 4: It's nice that you can read it tiny, but no one else on the podcast can.
• 29:15
  Speaker 3: They're not supposed to.
• 29:15
  Speaker 3: It actually says it on the title.
• 29:21
  Speaker 2: So when, when those barrels are in their fighting right, it turns not good.
• 29:25
  Speaker 5: So they pulled me a sample right away says we dumped them and I went home and I'm like, okay, I'm ready to chest this out.
• 29:30
  Speaker 5: See how I did, oh Lord.
• 29:33
  Speaker 5: And so for about a week I didn't sleep.
• 29:37
  Speaker 5: My hair fell out even more.
• 29:38
  Speaker 5: I'm going oh Lord, what did I do?
• 29:40
  Speaker 3: I know all about that.
• 29:42
  Speaker 5: And so after a while and things start to calm down, then you're like okay, okay, okay, I remember everything's, we're good, we're in a good spot, but there was a moment of pure panic there for the first week that I'm like oh Lord whoa.
• 29:54
  Speaker 3: But just all I can tell you is you wouldn't also.
• 29:58
  Speaker 3: It's so hard One.
• 30:00
  Speaker 3: You're what, how your.
• 30:02
  Speaker 3: Some days your palate's really good.
• 30:03
  Speaker 3: Other days your palate there's on and off days and you got to be able to identify that 100%.
• 30:09
  Speaker 3: But also I find when I thief from a barrel and I'm with Conor O'Driscoll or Bernie Lubbers, I'm in such a freaking good mood that what I'm tasting is even at a different level.
• 30:23
  Speaker 3: But then it's chilled out of that barrel.
• 30:25
  Speaker 3: So chilled whiskey is delicious, but that's not how you want to probably be, because that's not how it's sold or whatever.
• 30:33
  Speaker 3: And you know there's all that to go into it right.
• 30:37
  Speaker 5: So when I taste whiskey, right, what I'm tasting for is what it's doing to my mouth.
• 30:41
  Speaker 5: It's less about the overall flavor of the whiskey, it's more got to do with the feeling, the longevity of the feeling, the slickness in the top of my tongue versus a roughness like a cat if the sides of my mouth are watering, if there's sweetness on the tip.
• 30:56
  Speaker 5: Those are the things I'm looking for the flavor.
• 30:59
  Speaker 5: So when I go to pull barrels and I'm pulling them based on flavor.
• 31:01
  Speaker 1: I've done that already.
• 31:03
  Speaker 5: So now I'm working with to take that product and take it and round it out the rest of the way towards perfect.
• 31:09
  Speaker 5: For me, and when I'm thinking about whiskey, what I want is an exciting nose, something that makes me excited to taste the product If I'm not excited smelling it.
• 31:17
  Speaker 5: I'd stop immediately because it's like Jimmy Russell told me.
• 31:20
  Speaker 5: He says you know, it's a lot like when you go to a fancy restaurant, and this made so much sense to me.
• 31:25
  Speaker 5: He says you can have a plate of food that's arranged nicely in front of you.
• 31:29
  Speaker 2: You can have the same exact food on a separate plate just thrown together next to you and the one that's arranged nicely is always going to taste better To me your nose.
• 31:38
  Speaker 5: is that nicely arranged plate?
• 31:40
  Speaker 5: If it gets you excited to taste the whiskey.
• 31:42
  Speaker 5: The whiskey is going to taste better Now.
• 31:44
  Speaker 5: That nose can be a bunch of different ways.
• 31:46
  Speaker 5: I've smelled whiskies that are completely different and are still great.
• 31:49
  Speaker 3: All of it is Sometimes yeah, sometimes the nose doesn't match.
• 31:53
  Speaker 3: We used to have a guy on here that the nose had to match.
• 31:56
  Speaker 3: That's how it had to be perfect, called disconnected.
• 31:58
  Speaker 3: But at the same time I will say that, yes, I might not, but there's been a couple where the nose wasn't that great, I was like whatever, but the flavor was such a surprise.
• 32:13
  Speaker 3: But that's far and few.
• 32:14
  Speaker 3: A lot of times, if it's not going to smell good, sometimes it can be all right, but there was every once in a while you're just like wait what, wait what?
• 32:26
  Speaker 3: You know what I mean.
• 32:27
  Speaker 3: So there's that.
• 32:28
  Speaker 3: But, like you said, exactly, but you don't have time to be going through a billion.
• 32:33
  Speaker 5: It's like yeah, yeah, so to me, it's like I want to be competing with the best in the market.
• 32:39
  Speaker 5: I don't just want to be a good whiskey, I want to be talked about as one of the best in the market.
• 32:44
  Speaker 5: That's always my goal.
• 32:46
  Speaker 5: So I don't want a good but product.
• 32:49
  Speaker 5: So it's good but or it's good for a, or I don't want that, I want it's just good.
• 32:55
  Speaker 5: So to me.
• 32:56
  Speaker 3: Yeah, you don't want to have anything to do with the, but no but so every, every year.
• 33:03
  Speaker 4: Your rule is very similar to the tiny.
• 33:05
  Speaker 4: Here comes college.
• 33:06
  Speaker 4: If nose isn't good, he's just not excited to taste it, so exactly.
• 33:13
  Speaker 3: Oh, there you go, whiskey's in.
• 33:15
  Speaker 3: You notice he's got, he's in, he's with us.
• 33:18
  Speaker 2: That's yeah, so in spirit.
• 33:21
  Speaker 3: And it's so all right.
• 33:23
  Speaker 3: All right, so you got this info.
• 33:26
  Speaker 3: So what do you want to do?
• 33:27
  Speaker 3: Do you want to first do the old stubborn while we were, you know, and then we'll do the start doing the blending for all the the whiskey nerds, yeah, yeah.
• 33:36
  Speaker 3: Let's let's do that.
• 33:40
  Speaker 5: So I went through 84 barrels to pull the 11 that we married for this and this marriage.
• 33:45
  Speaker 5: They are almost all equal years, with the exception of one less 13 year barrel.
• 33:49
  Speaker 5: The reason there's one less is because it was a little bit tannic so I didn't want as much of a 10, it's not 13 year.
• 33:56
  Speaker 3: So when you say tannic, are you talking about the wood tanning's, where it's like it was just.
• 34:01
  Speaker 3: Is that like on the flavor palette for anybody that's like it?
• 34:04
  Speaker 3: You really tasting the oak, but it's like a bitter oak, not a sweet oak, a stringent.
• 34:10
  Speaker 3: Yes, that's a really good.
• 34:11
  Speaker 3: Let's put that back there.
• 34:14
  Speaker 3: Do you think it's going to All right?
• 34:16
  Speaker 3: How about this?
• 34:18
  Speaker 3: Is that good for you there, buddy Turn?
• 34:23
  Speaker 6: it Sure, just a little bit towards it, like that A little bit more, a little bit more.
• 34:31
  Speaker 3: Did you just turn it in front of my face?
• 34:36
  Speaker 6: I just got the old stubborn spot on.
• 34:38
  Speaker 6: Okay, no, talk about what I'm doing, just talk about your bottle.
• 34:42
  Speaker 3: It's a really nice bottle, I love it.
• 34:44
  Speaker 3: Nice, nice topper it's got.
• 34:46
  Speaker 3: Now the price point on this is high, there's no doubt about it Like.
• 34:51
  Speaker 3: But you know you're talking limited run.
• 34:53
  Speaker 3: It's not priced out of any market because right now there's a lot of whiskeys like this.
• 34:58
  Speaker 3: But you know what talk about old, stubborn and what we're about to taste.
• 35:03
  Speaker 5: So we didn't cut any corners with our packaging, with the product.
• 35:06
  Speaker 5: I figured that you know, honestly, if I'm going to make an impact in the market, I need to do it with a product that matches what we're trying to accomplish.
• 35:14
  Speaker 5: And not only does a product have to match up, but the packaging has to match it as well.
• 35:18
  Speaker 5: And so I saw the bottle and love the bottle.
• 35:21
  Speaker 5: I realized the head menu is very much a market.
• 35:23
  Speaker 5: I love the tops and the crystal tops.
• 35:26
  Speaker 5: It's just something different.
• 35:28
  Speaker 5: It's nice.
• 35:29
  Speaker 5: I like the nice look.
• 35:31
  Speaker 5: It's a heavy bottle, Just just nice.
• 35:34
  Speaker 4: Let's do this, you know the other thing I like to say to you.
• 35:37
  Speaker 4: You wanted the curtains to match the drapes.
• 35:40
  Speaker 5: Well, yeah.
• 35:40
  Speaker 5: And then the other thing is is that at some point, if we ever do private selections, I didn't want stickers galore all over it either, so we made sure it was unstickable.
• 35:48
  Speaker 5: I'm sorry, it's to be quite honest.
• 35:53
  Speaker 3: Well, if you're going to do stickers, put it on the two.
• 35:57
  Speaker 3: Don't give an idiot.
• 36:00
  Speaker 3: Yeah, so you do.
• 36:03
  Speaker 3: You drink in there whiskey too.
• 36:05
  Speaker 3: You sampling along with us tonight.
• 36:08
  Speaker 4: You did.
• 36:08
  Speaker 4: Yeah, I'm one of the people that went out and bought a bottle.
• 36:13
  Speaker 3: Super Nash went out and bought a bottle and you lost it and then I helped him find it.
• 36:19
  Speaker 3: That was a fucked up conversation in that morning, man, it was Monday morning.
• 36:25
  Speaker 3: We're all back, we had, we had, or Tuesday morning, because we stayed Monday and it's Tuesday morning.
• 36:32
  Speaker 3: He's like I forgot the bottle.
• 36:34
  Speaker 6: I'm like call the hotel, I was back here at my house and I was unpacking all the bottles that I brought back and it was like holy shit, where's the bottle?
• 36:47
  Speaker 6: I mean, I'm going through everything, I'm ripping every box apart, every bag.
• 36:52
  Speaker 6: I had all the bottles lined up across the entry here and it was like where the fuck is it?
• 36:57
  Speaker 6: I was like it's gone, it's gone.
• 37:00
  Speaker 6: And then I realized it hit me.
• 37:01
  Speaker 6: I knew exactly where it's at.
• 37:03
  Speaker 6: I knew exactly where it's at and set right on the corner of that of that end of that counter right inside the door.
• 37:11
  Speaker 6: Because when Brad and his wife got there they said why don't you go back and take it back across to the hotel instead of carrying it around with you while we walk around the night?
• 37:23
  Speaker 6: I was like perfect idea.
• 37:25
  Speaker 6: So I ran back across to the hotel, stepped inside the door, set it right down inside that black bag right there on that black counter, right beside that black whatever you call it, and it was like just blended right in with it.
• 37:44
  Speaker 3: We didn't even think of it walking out and Ed said that that's where Taylor Swift's.
• 37:50
  Speaker 3: If I would have known that, I would have told you Taylor Swift took it.
• 37:54
  Speaker 3: That's what that was.
• 37:57
  Speaker 5: Thank goodness she helped the Kansas City Chiefs make it to the Super Bowl this year.
• 38:00
  Speaker 3: Yeah, I mean, kelsey was playing out of his mind.
• 38:02
  Speaker 3: I guess if you're dating Taylor Swift, you can feel pretty good about yourself, right?
• 38:07
  Speaker 3: Yeah, she's, you know, for whatever reason there's a reason to like her.
• 38:12
  Speaker 3: I mean, there's not, but overall there's at least one.
• 38:15
  Speaker 3: Anyways.
• 38:17
  Speaker 3: And if she did steal it, then she'd have some damn good weeded bourbon.
• 38:21
  Speaker 3: So let's get into what the match and what?
• 38:24
  Speaker 3: Now someone asked can you say where you're sourcing from?
• 38:28
  Speaker 3: But at the same time, we can't you know it's an area.
• 38:33
  Speaker 5: So listen, let me explain sourcing to you.
• 38:34
  Speaker 5: Sourcing one-to-one really really easy.
• 38:37
  Speaker 5: If you know the source, either you don't know the source and you think you know the source.
• 38:43
  Speaker 5: Or if you do know the source and they disclose it, they're not buying it from the source, which means you're paying too much for that whiskey that means they bought it from somebody else that bought it from the source, which means it stepped on twice.
• 38:55
  Speaker 5: So you don't.
• 38:56
  Speaker 5: And the truth is is that if the source mattered, if it really mattered, you wouldn't have to ask who the source was.
• 39:05
  Speaker 3: That explains Traveler all in one, right there.
• 39:08
  Speaker 3: Traveler Whiskey.
• 39:09
  Speaker 3: If you have to ask who it is, it doesn't matter, even though it's got Harlan Wheatley's name on it.
• 39:14
  Speaker 3: Yep, there we go.
• 39:15
  Speaker 3: That's great.
• 39:16
  Speaker 3: So is it distributed in the Chicagoland area?
• 39:20
  Speaker 3: You can tell.
• 39:21
  Speaker 5: John, you can, I think, still get it on the bourbon concierge, if they have any left, or the last place that has it.
• 39:27
  Speaker 1: The bourbon concierge or shareporecom.
• 39:30
  Speaker 5: It's the same people, so they're the two places that have it.
• 39:33
  Speaker 5: I think Sealbox is sold out now All right.
• 39:38
  Speaker 3: So that's awesome and Brad, welcome in.
• 39:41
  Speaker 3: And he sold out almost right away.
• 39:44
  Speaker 3: I think I was there in the pre-sold out, on the pre-sale.
• 39:47
  Speaker 5: It was less than an hour.
• 39:48
  Speaker 5: The miles they had reserved were gone.
• 39:50
  Speaker 3: Yeah, that's crazy.
• 39:52
  Speaker 6: So I appreciate you holding on to my bottle for me.
• 39:57
  Speaker 3: So now, what is the?
• 40:00
  Speaker 3: This is a weeded barrel strength.
• 40:03
  Speaker 3: Go into the details of it because it's fantastic, and we're going to go into the details and then we're going to go into the instructions.
• 40:11
  Speaker 5: The details.
• 40:11
  Speaker 5: It's an 11 barrel marriage.
• 40:13
  Speaker 5: There is 10, 11, and 13 year cash strength weeded bourbon in it.
• 40:18
  Speaker 5: This pot still is barely filtered at all.
• 40:21
  Speaker 5: The only thing we used was a screen just to catch the chunks that were coming out of the barrel.
• 40:25
  Speaker 5: So aside from that, there's no other filtration.
• 40:28
  Speaker 5: We didn't even use a micron on it.
• 40:30
  Speaker 3: So you didn't, okay, all right, so let's try that.
• 40:34
  Speaker 4: I thought they only allowed 11 barrel marriages in Utah.
• 40:39
  Speaker 5: Yeah, yeah.
• 40:40
  Speaker 5: Well, it depends on who the preacher is.
• 40:43
  Speaker 3: Exactly, yeah, so.
• 40:47
  Speaker 3: So when I, when you contacted me on this and I was, we hadn't, we had met briefly at revival.
• 41:01
  Speaker 3: We'll shoot out a promo for Brad.
• 41:05
  Speaker 3: Brad, if you haven't been to revival in Covington, it is a vintage bottle shop with an awesome owner and he basically has been killing it and you get to taste for reasonably prices, for reasonable prices, a lot of vintage whiskey, and so if you're not or haven't been into you will be after you visit revival, so so.
• 41:33
  Speaker 3: So you contact me and you're like hey, what's up?
• 41:37
  Speaker 3: And you're like you want to try this.
• 41:41
  Speaker 3: And I'm like yeah, I definitely do.
• 41:43
  Speaker 3: I'm, I don't, I personally I don't turn down too much, but you're like, you're like I'm going to, I'm going to get this to you.
• 41:51
  Speaker 3: Yeah, exactly.
• 41:54
  Speaker 3: And you got like I'm going to get this to you.
• 41:56
  Speaker 3: And then it went a little bit because you were busy and everything.
• 42:01
  Speaker 3: And then all sudden, you know you, we contacted a couple weeks later and you're like I'm sending this out, so as it comes up, he goes.
• 42:07
  Speaker 3: Once you get it, I got to tell you about it.
• 42:09
  Speaker 3: So the greatest part is he's like and we and this is right before I, we went down to where we lost Nash's bottle, but this week I had gotten it and I had in.
• 42:23
  Speaker 3: You're like, open it but don't drink it.
• 42:26
  Speaker 3: He goes.
• 42:27
  Speaker 3: You got to wait at least three days, 36 hours, and I'm like, hmm, I mean, I'm like thinking to myself, well, I can taste it, can I taste it just a little?
• 42:37
  Speaker 2: and your ears was like no, 36 hours.
• 42:40
  Speaker 3: So I get it.
• 42:41
  Speaker 3: I contacted you.
• 42:42
  Speaker 3: I said I opened it and I'm going to wait, and so I was doing it.
• 42:46
  Speaker 3: But in that 36 hours I went to revival and it's just.
• 42:50
  Speaker 3: Is it Justin Wait?
• 42:52
  Speaker 3: Who's Brad Sky behind the bar?
• 42:55
  Speaker 3: Do you remember Nash?
• 42:58
  Speaker 3: I think so.
• 43:00
  Speaker 6: Think it's Justin hey.
• 43:01
  Speaker 3: Brad.
• 43:03
  Speaker 6: Is it?
• 43:03
  Speaker 3: Justin, yeah, I think.
• 43:04
  Speaker 3: So Let us know if we're right or wrong, Brad, if you're still there, justin, okay, anyways, so we're, we're down there and he's like you want to try it and I'm like when was it open?
• 43:16
  Speaker 3: He goes I just opened it this morning and I'm like Jason, thank you, brad, jason, sorry, it's like you know I suck at names, but I should remember Jason.
• 43:28
  Speaker 4: And he's were do you suck at those two?
• 43:30
  Speaker 3: Yeah, that's for sure, jason is.
• 43:33
  Speaker 3: Yes, he is killing.
• 43:34
  Speaker 3: It was just down there, but Jason's like just this morning he goes.
• 43:40
  Speaker 3: And I did the same thing.
• 43:42
  Speaker 3: I tried it right away and it's nowhere near as bad as he said it would be.
• 43:47
  Speaker 5: So to me, right when you first.
• 43:49
  Speaker 5: So let's talk about what happens when you bottle whiskey, right?
• 43:52
  Speaker 1: So whiskey sits in a barrel for years In this case, 10 years was the youngest whiskey.
• 43:56
  Speaker 5: So, for 10 years this whiskey sat right and oil, water and alcohol all have different masses, so the weight difference is different, so the oil floats right.
• 44:10
  Speaker 5: Then they take that barrel off the rack and they roll it down the filtration and squeeze it through a screen and it gets gravity injected in through a shower head into a bottle until there's two inches of headspace and then a three quarter inch cork gets shoved into that two inches of headspace.
• 44:23
  Speaker 5: It creates immense pressure and what's happened is that whiskey is all jumbled up inside that bottle.
• 44:28
  Speaker 5: It's nothing like it was in the barrel.
• 44:30
  Speaker 2: It tasted nothing like it did in the barrel.
• 44:33
  Speaker 5: So when they pop that cork in there it puts tons of pressure in there and it suspends that whiskey in that temporary state.
• 44:38
  Speaker 5: So when you have that first pour and you pop that top and you have a little bit taken out of it, it creates more headspace.
• 44:44
  Speaker 3: Next net pour.
• 44:46
  Speaker 5: Correct, it's the truth.
• 44:47
  Speaker 5: You know people get pissed off about it, but the truth is it's a very real thing.
• 44:50
  Speaker 5: So what ends up happening is that whiskey is astringent when you first pop it.
• 44:55
  Speaker 5: It's spicy, it's hot.
• 44:56
  Speaker 5: The oils have not risen up into the upper column in that whiskey.
• 45:00
  Speaker 5: So when you take that first, pour out and you relieve the pressure inside that bottle and then you put the cork back in.
• 45:05
  Speaker 1: It doesn't have near the pressure it did before.
• 45:08
  Speaker 5: So the oils start to rise.
• 45:09
  Speaker 5: What happens is they mute the heat, they mute the astringency and it makes it come into magically into balance about a week after you've had that first pour and you'll notice it dramatically, with this one being as oily of a whiskey as it is Now.
• 45:23
  Speaker 1: The reason people think that it's not a real thing is because normally those people are tasting a chill filtered whiskey.
• 45:30
  Speaker 5: A proofed down chill filtered whiskey will not change nearly as dramatically as a cash-strength oily whiskey will.
• 45:37
  Speaker 3: Well, also some, a lot of times.
• 45:43
  Speaker 3: Mass distillers also aren't a big fan, because one sometimes when it's bottled although it's but I really think that when it's suspended and then it's shipped and shook and then it's set into a warehouse and heated up and then it's shipped to the liquor store and then it sits on the shelf, all that has something to do with it, and then it's so.
• 46:08
  Speaker 3: But a distiller is like it just comes to them, right, they bottle it and it never leaves it used to be a had to, but it doesn't and then they can open it and you know, if you just you know, whatever it's, it's gone.
• 46:22
  Speaker 3: But I will say the first time I ever encountered this is I had a bottle of Weller, foolproof.
• 46:28
  Speaker 3: It was a store pick and I drove it around Kentucky in my truck for two days in the hot Kentucky heat where I was stopping and it's air conditioned and whatever.
• 46:39
  Speaker 3: And we tasted on a podcast with I got a Steve Coombs and he's a, he's you know, and he didn't like it, he was a whatever.
• 46:48
  Speaker 3: But I left the bottle with them, ok, and he's like, about a week later he comes, he goes.
• 46:54
  Speaker 3: I don't know what you did to that.
• 46:56
  Speaker 3: We're driving that around.
• 46:57
  Speaker 3: But once it settled down and Weller foolproof is a weeded bourbon, he goes.
• 47:02
  Speaker 3: It's fantastic, and you know I've also letting it sit and it oxidizes to having that, not that pressurized air, that whatever it is, all those things that got shook up they go, not the oils but then also it.
• 47:19
  Speaker 3: You know, god, I'm having trouble, exactly whiskey.
• 47:23
  Speaker 3: I can't say my words but it outgasses to into that air.
• 47:29
  Speaker 3: So then you've got all those chemicals sitting in that air on top on with the, with the oils right and keeping it, but those chemicals are.
• 47:36
  Speaker 3: So if you don't open it up and let that out, then you put fresh air in and drop it down it's got a chance right.
• 47:44
  Speaker 5: So a lot of times you'll see me sit here and swirling quite a bit, and to me it mimics a bottle being open right.
• 47:49
  Speaker 5: So, as you've proved it down just a little bit through oxygen, right, which is what's happening here.
• 47:54
  Speaker 5: It needs a little bit of a strange as well.
• 47:56
  Speaker 5: So when you first pop a bottle you'll see me swirl quite a bit.
• 48:00
  Speaker 5: It's the same thing, but it's not exactly the same as letting a bottle open up.
• 48:04
  Speaker 5: But what you'll notice is the oil of the sweetest of viscosity of a bottle is opened up is dramatically more than a fresh bottle.
• 48:12
  Speaker 3: So this particular bottle has been open since November and I can tell you at this point now that it's and it's and it's been sitting now half with it has gone more towards the Kentucky not that it, that I'm not saying, but the big Kentucky way of doing stuff, and it has.
• 48:36
  Speaker 3: There's a lot of fruit initially.
• 48:38
  Speaker 3: There's not a lot of fruit right now and there's no astringency, but there's some delicious, what I would say aged oak.
• 48:48
  Speaker 3: It's not tannic, it's got that sweet char taste.
• 48:52
  Speaker 3: What do you, what do you think about it?
• 48:54
  Speaker 3: Whiskey.
• 48:59
  Speaker 4: That's why I spent $249 on above.
• 49:02
  Speaker 5: I appreciate the support.
• 49:04
  Speaker 5: We really do Obviously, we want to do big things in the future and we have to build a brand at the same time.
• 49:09
  Speaker 4: So we're working on that.
• 49:11
  Speaker 4: It's funny, people don't really understand.
• 49:14
  Speaker 4: You know there are some brands besides yours that are coming to market.
• 49:17
  Speaker 4: Man, I'm starting to sound all serious.
• 49:19
  Speaker 4: Anyway, there's some brands coming to market right now that are a little bit more of an age product.
• 49:26
  Speaker 4: It's not young like right.
• 49:27
  Speaker 4: You know a lot of Colorado Bourbons are two years, you know two years old.
• 49:31
  Speaker 4: You know an old bourbon in Colorado is four years and there's a lot of product down in Kentucky that's four years and coming into the marketplace.
• 49:39
  Speaker 4: When you have something this old, they don't understand.
• 49:42
  Speaker 4: The economics are really.
• 49:43
  Speaker 4: I mean, I think a 10 year barrel right now is going to run you around seven grand or something like that.
• 49:48
  Speaker 4: Is that correct?
• 49:48
  Speaker 4: It's not.
• 49:49
  Speaker 4: It's not cheap, it's definitely expensive.
• 49:52
  Speaker 4: It depends on who you purchase and how much you get right.
• 49:57
  Speaker 4: You burn half of that, 53 gallons, in the aging process.
• 49:59
  Speaker 4: That leaves, you know, potentially 26 gallons or 64 fluid ounces and a gallon.
• 50:06
  Speaker 4: You do the math and you divide that by the 25.4 ounces that goes into a bottle my dog is having a hyperspeed right now, but anyway, you do that math and you end up with like 64 freaking dollars and you just spend seven, eight grand on a barrel.
• 50:20
  Speaker 4: I mean, I don't think people that are drinking the whiskey that see that $200 price point right now, I don't think they understand the economics behind what it takes to bring a aged product to the marketplace, unless you laid it down and 12, 13 years ago.
• 50:37
  Speaker 5: Well, no same people are out there complaining about spending, you know, $3,000 on a 94 proof and we cool.
• 50:42
  Speaker 5: So I mean it's like guys.
• 50:45
  Speaker 5: I'm putting out a retail product that nobody else has on the market right now Nobody.
• 50:50
  Speaker 5: There's no weeded bourbon.
• 50:51
  Speaker 5: That's a cash strength on the market that's bought still.
• 50:53
  Speaker 5: That is the same age class that I have out right now.
• 50:57
  Speaker 3: Well, I don't.
• 50:58
  Speaker 3: I don't think there's a pet, I don't think there's a weeded bourbon.
• 51:01
  Speaker 3: That's cat cast.
• 51:02
  Speaker 3: Strength at that.
• 51:05
  Speaker 5: The only one that's kind of close is the seller aged from makers that's bought still.
• 51:09
  Speaker 5: That's the only one I found that's even remotely in the same age bracket.
• 51:12
  Speaker 5: Well, there's a William and well there's obviously a column still distillate.
• 51:16
  Speaker 5: It's just night day difference in those whiskies.
• 51:19
  Speaker 3: You may as well be comparing you know, yeah, you can't, there's nothing to compare their, their, their goals are different.
• 51:24
  Speaker 3: Yeah, I mean, that's that's one thing, that the category of pot still bourbon and column still bourbon, although some can can kind of get they kind of blend in.
• 51:39
  Speaker 3: But there's, the categories are so separate.
• 51:42
  Speaker 3: You know it's not something, you know one one, they're just two different ones a batch, although you know it's like, yeah, there's, there's, there's no way to compare.
• 51:53
  Speaker 5: So I can I call this marrying with a purpose right, like you can blend, where you just take huge racks, dump them all together and have a consistent product.
• 52:00
  Speaker 5: But I'm not trying to have a consistent product.
• 52:03
  Speaker 5: I want an awesome product that's different every single time.
• 52:06
  Speaker 3: Well, but when you have a limited release, I really find that that's and we were talking about little book.
• 52:13
  Speaker 3: But no matter what you think of it, it's different every time.
• 52:17
  Speaker 3: It's different whiskeys, it's different blending.
• 52:20
  Speaker 3: It's like it's not the same thing.
• 52:22
  Speaker 3: He's not going for this every year, it's going for something different which brings in all different types of whiskey drinkers.
• 52:29
  Speaker 3: Blood O's another one.
• 52:30
  Speaker 3: Right that.
• 52:31
  Speaker 3: That is just like he's pulling from everywhere.
• 52:34
  Speaker 3: You don't know what it is, but when you taste it from year to year, there's really good batches and there's really bad batches.
• 52:41
  Speaker 3: But somebody who is an you know some someone who loves over-oaked whiskey is going to love a batch.
• 52:48
  Speaker 3: That someone that's not.
• 52:49
  Speaker 3: There's just no way to do it.
• 52:51
  Speaker 3: Now I say over-oaked, but some people, you know they don't mind it.
• 52:54
  Speaker 3: That's what they're looking for.
• 52:56
  Speaker 3: Now we also can get down to it.
• 52:58
  Speaker 3: Is that where are you in your whiskey drinking experience, like if you're 18 years old?
• 53:03
  Speaker 3: It's very hard to find an 18 year old that can drink a barrel strength bourbon and not think it's hot, like they're just.
• 53:12
  Speaker 3: All they taste is the heat because their taste buds haven't had 20, 30 years to mellow out.
• 53:18
  Speaker 3: They just tasting yeah.
• 53:19
  Speaker 3: So so you know that's, and I think we all experienced that when we're kids you know when we're drinking we thought 80 proof, jack Daniels.
• 53:27
  Speaker 3: I was always trying to sip through it, not to taste it.
• 53:30
  Speaker 3: That was my goal, because it was hot, right, so to me now it tastes like water.
• 53:34
  Speaker 5: To me it's like I explained it that bourbon is a hiking trail with campsites along the way, Right you?
• 53:40
  Speaker 5: Find things that you like and you peel off and you'll drink them for a while, but then you'll try something else you like and you're on to the next one, and so it's very much like that.
• 53:47
  Speaker 5: So in the very beginning, what you drank in the very beginning of thought was awesome.
• 53:50
  Speaker 5: If you went back and tried it now you'd laugh at yourself.
• 53:53
  Speaker 3: Yeah, oh, there's no doubt.
• 53:55
  Speaker 3: There's no doubt, and but, so, but.
• 53:57
  Speaker 3: What I don't like is when someone tries to judge somebody who's at that point.
• 54:01
  Speaker 3: Let them come this way to.
• 54:03
  Speaker 3: That's what it is, that that's where the new market comes for all this stuff.
• 54:06
  Speaker 3: As people, everybody's always evolving into it, so that's one of the things that you want to keep doing.
• 54:12
  Speaker 3: Keep that wave going.
• 54:14
  Speaker 5: To me, the scary day will be when there's no new people.
• 54:16
  Speaker 5: That will be a very scary day when the new crop of people just is non existent.
• 54:21
  Speaker 5: It's a bad day for bourbon.
• 54:23
  Speaker 3: So well, it's just like baseball was feeling that a little bit.
• 54:28
  Speaker 3: You know what I mean, that you don't have the kids quite.
• 54:30
  Speaker 3: You know, like you used to going to the game because it's so overpriced, you know.
• 54:35
  Speaker 3: But OK, so let's get, let's get on to.
• 54:39
  Speaker 5: Robert, you can get it on the bourbon concierge or shared poorcom.
• 54:42
  Speaker 5: I think they still have an inventory of it.
• 54:45
  Speaker 3: It's it's, it's delicious, so I mean it's, it's got all the age you want at this point.
• 54:51
  Speaker 3: There's just some rich.
• 54:54
  Speaker 3: It has, like I want to say it's not so much, it's like a mixture of caramel and chocolate with that richness of the, so it's it's taking on a toasted barrel of taste, or there's a little bit what would you say, like a really light nut, like a light, light pecan, just there.
• 55:15
  Speaker 3: And it's not how it tasted just a month ago.
• 55:21
  Speaker 3: It's all, and that's what I love about a bottle.
• 55:24
  Speaker 3: That's this good and how it, how it goes about, you know, evolving.
• 55:29
  Speaker 5: It's constantly so complex.
• 55:30
  Speaker 5: Every time you taste it it's something different, which I absolutely love.
• 55:34
  Speaker 5: You know, you hear people say they want to complex whiskey all the time, but then they can't describe what complex really means.
• 55:39
  Speaker 5: And to me, complex is like having a bunch of different flavors, but then, when you go back to try it again, having a completely different experience.
• 55:47
  Speaker 5: And every time you try it you have a different experience.
• 55:49
  Speaker 3: Right from start or even just during the glass.
• 55:52
  Speaker 3: It's like if you, if you're pulling multiple flavors out of different points, you know your front palate, your mid palate, your cheeks, the roof of your mouth, then your finish the burn.
• 56:03
  Speaker 3: I love it when something finishes one way and then the next time, the next sip, you'll pick something else up.
• 56:10
  Speaker 3: And then there's sometimes your palate shocked, and all sudden you're like tasting peach, you know, like what's going on.
• 56:15
  Speaker 3: Then the next one, it's like chocolate.
• 56:16
  Speaker 3: Okay, that's what it should have tasted like.
• 56:18
  Speaker 3: Where I got the peach from, I don't know.
• 56:20
  Speaker 3: But yeah, alright, so we talked about where you can get it.
• 56:25
  Speaker 3: It's almost on the verge of selling out.
• 56:27
  Speaker 3: But one really good thing is is you brought this along and you've brought some what's coming soon with you and let's go about.
• 56:38
  Speaker 3: Let's just talk about what's coming soon.
• 56:40
  Speaker 5: Well, next is the non-wheated version of this.
• 56:44
  Speaker 5: So what we're gonna try here is there are 11 this was not one of them 11 different barrel samples here, jesus, and your mission is to blend in your glass something killer out of them.
• 57:02
  Speaker 5: They're all different, different ages.
• 57:04
  Speaker 5: They're all rye bourbons.
• 57:06
  Speaker 5: They're not weeded bourbons.
• 57:07
  Speaker 5: There are 10, 11, and 12 year barrel samples there 10, 11, and 12, and they're all rye, bourbon, bourbon yeah.
• 57:20
  Speaker 5: So they're not rye whiskey, they're rye bourbon.
• 57:22
  Speaker 5: They're just not weeded bourbon, and I differentiate between the two because we've been drinking weeded bourbon with old stubborn.
• 57:28
  Speaker 5: So old stubborn is going to be a cash-strength whiskey, a pastel whiskey.
• 57:34
  Speaker 5: That's our goal.
• 57:35
  Speaker 5: With old stubborn, there'll be different expressions of it.
• 57:40
  Speaker 3: This is gonna be fun, alright.
• 57:42
  Speaker 3: The first one is Do you have the proof on it?
• 57:51
  Speaker 3: No, Okay no problem.
• 57:52
  Speaker 3: Well wait, I'll shake them up and look at the bubbles.
• 58:00
  Speaker 4: Oh yeah that's over a hundred proof.
• 58:05
  Speaker 6: It's time to watch the moonshiner.
• 58:13
  Speaker 5: Royce Neela came to the early, so it's really nice to see him.
• 58:15
  Speaker 3: Yeah, royce is a great guy.
• 58:18
  Speaker 5: He sure is.
• 58:19
  Speaker 5: I really enjoyed it.
• 58:21
  Speaker 5: That's why it's really nice to.
• 58:24
  Speaker 3: Yeah, we definitely.
• 58:25
  Speaker 3: We've had Rebecca on a couple times.
• 58:26
  Speaker 3: Alright, here we go.
• 58:34
  Speaker 4: So you like to point out the national air sitting here watching you change.
• 58:38
  Speaker 6: Shake that jar and tell you the proof over there.
• 58:42
  Speaker 5: So what he's gonna do now is take different amounts of it.
• 58:46
  Speaker 5: What I do when I blend is I know the weights of the barrels.
• 58:49
  Speaker 5: I know the ages of the barrels that I value it from there and the reason I need to know the weights is so that I know the yields.
• 58:56
  Speaker 3: Should I just drip this on my tongue so I can just taste it, yeah, everyone.
• 58:59
  Speaker 5: How are we thinking?
• 59:00
  Speaker 3: I mean, if I have to pour it in a glass, this could we're gonna be here for, like he said, you're gonna be watching tiny drink and I wanted to be after watching me drink.
• 59:07
  Speaker 3: Oh no, that one's that one.
• 59:22
  Speaker 3: Like I swear to God, I put that one to hit my tongue and I'm still tasting it.
• 59:27
  Speaker 3: That's a finish.
• 59:28
  Speaker 3: Like I think it burned a hole through my tongue.
• 59:33
  Speaker 5: Oh, it made it hot, what it might be hot, and he's gonna be up to 130.
• 59:37
  Speaker 3: That was hot.
• 59:37
  Speaker 3: That's good, yeah, uh-huh, blenders do, though I guess we're not real men.
• 59:53
  Speaker 3: So these two was this that was the one, or was this the one?
• 59:57
  Speaker 3: What did you take?
• 59:59
  Speaker 3: The one that I put aside to taste?
• 1:00:00
  Speaker 3: So this is the one I put aside.
• 1:00:02
  Speaker 3: Okay, so this is one.
• 1:00:03
  Speaker 3: Do I have to?
• 1:00:06
  Speaker 5: taste all 11?
• 1:00:07
  Speaker 5: .
• 1:00:08
  Speaker 3: Well, I might not blend all 11.
• 1:00:10
  Speaker 3: I'll taste them all to see what I'm gonna blend.
• 1:00:13
  Speaker 5: This is the part with blending Everything you do is gonna change it.
• 1:00:17
  Speaker 5: Nope, that's like bookers.
• 1:00:21
  Speaker 5: Bookers is good.
• 1:00:24
  Speaker 3: Oh shit, I like bookers.
• 1:00:26
  Speaker 3: He did not get anything off.
• 1:00:30
  Speaker 3: I like bookers but I don't think I want to blend bookers Really.
• 1:00:34
  Speaker 3: No, I mean tonight, okay, I mean that had the definite, really barrel effect of the wood and the nuttiness.
• 1:00:47
  Speaker 5: So when I look at this, what I'm looking at when I blend is I don't necessarily look for a complete package that I blend, I look for components I'm looking for tasting good.
• 1:00:58
  Speaker 3: So so far Really good.
• 1:00:59
  Speaker 3: Three tastes really good.
• 1:01:01
  Speaker 3: I'll keep that bookers in there for like back for a backup.
• 1:01:06
  Speaker 3: Did you taste all these already?
• 1:01:14
  Speaker 2: So, you know, these are all good.
• 1:01:18
  Speaker 5: I didn't taste, one, I dropped.
• 1:01:19
  Speaker 5: Did you throw?
• 1:01:20
  Speaker 4: real skunker in there, just for Jeff.
• 1:01:22
  Speaker 4: Just the one he didn't like, he already did it.
• 1:01:25
  Speaker 4: The one he didn't like, he did, I mean that one just like.
• 1:01:28
  Speaker 3: I sort of got it was alien acid and it just burned a hole straight through the bottom of my tongue.
• 1:01:34
  Speaker 3: My tongue has a hole in it from it.
• 1:01:36
  Speaker 3: It was like it was like it's still right where it hit.
• 1:01:40
  Speaker 3: It's still stinging.
• 1:01:41
  Speaker 3: Do you know why I put that one in there?
• 1:01:43
  Speaker 3: You really put one in like that Intentionally, and that's the one, okay.
• 1:01:48
  Speaker 3: So why?
• 1:01:50
  Speaker 5: Because it needed to have some tingle to it when you go to taste it.
• 1:01:53
  Speaker 5: The other ones are so oily that when the oil takes over on them, there's no heat to the whisk at all.
• 1:01:58
  Speaker 3: It needs to have some sort of heat to it.
• 1:01:59
  Speaker 3: This is the mellowest one.
• 1:02:01
  Speaker 3: This one is just plain.
• 1:02:03
  Speaker 3: Do you need plain ones in there to fill the?
• 1:02:06
  Speaker 3: So when you go to blend?
• 1:02:09
  Speaker 5: you're creating a picture, a puzzle picture, and each piece has a different purpose.
• 1:02:16
  Speaker 3: So would that be an extender?
• 1:02:20
  Speaker 3: So?
• 1:02:20
  Speaker 5: when they're bland like that, like you said, it's because it's boiling Oil, hides heat when I can finish and makes it chewy in the midst.
• 1:02:28
  Speaker 5: Okay.
• 1:02:34
  Speaker 3: Cherry, I'm liking that.
• 1:02:37
  Speaker 3: Hey, I did my blend.
• 1:02:39
  Speaker 3: Here it is Barrel picked.
• 1:02:45
  Speaker 4: So you can really see what oily is all about.
• 1:02:48
  Speaker 5: So oil is such, to me, is one of the most important parts of whiskey Right, and not a lot of people talk about it.
• 1:02:53
  Speaker 3: So you're always putting 10W 30 for 10W 30 in there, right I mean?
• 1:02:58
  Speaker 5: that's why, when people flavored whiskey back in the day, they use glycerin.
• 1:03:00
  Speaker 5: Right, it's sweet and oily.
• 1:03:06
  Speaker 3: And shoe polish.
• 1:03:07
  Speaker 5: So if you could, if you can have that naturally, why wouldn't you naturally gravitate towards sweet and oily?
• 1:03:12
  Speaker 5: So that's earthy, yes.
• 1:03:17
  Speaker 3: So I'm like pretty much spot on so far, like but that's earthy.
• 1:03:20
  Speaker 3: What do you use earthy for?
• 1:03:22
  Speaker 5: I like earthy.
• 1:03:23
  Speaker 5: So if you notice a lot of the barrels and blandings have that earth flavor, I like that flavor, so you like blandings Like the ones.
• 1:03:31
  Speaker 3: I like some blandings Well everybody likes some, but like I've had blandings that are like rated a 92 and I've had a blandings rated a 64.
• 1:03:40
  Speaker 3: By whom Me?
• 1:03:42
  Speaker 5: I don't rate them so.
• 1:03:43
  Speaker 3: I but that's my, that's kind of our thing here to rate them, but but it's like I had them side by side, open them at the same time, and what it was like drinking two different whiskeys like completely Well, yeah, like it wasn't even.
• 1:03:55
  Speaker 3: It almost didn't even taste like the same mashbill.
• 1:03:58
  Speaker 5: Single barrels yeah.
• 1:03:59
  Speaker 3: Yeah, so yeah, but that's all barrels that you're tasting.
• 1:04:02
  Speaker 3: Well, that's the same thing with all single barrels you get some, you win some, you lose some.
• 1:04:06
  Speaker 3: Well, that's the idea, right.
• 1:04:07
  Speaker 3: And then their goal is just to put it out good whisky.
• 1:04:11
  Speaker 5: Did you ever turn the 25 year Van Winkle?
• 1:04:14
  Speaker 2: Mm-hmm.
• 1:04:14
  Speaker 5: It's very earthy.
• 1:04:15
  Speaker 2: Can I ask you a question?
• 1:04:17
  Speaker 3: Where do you think a guy like me would ever get a honey you?
• 1:04:22
  Speaker 5: just try to hold a bunch of barrel samples.
• 1:04:23
  Speaker 5: Nobody else try.
• 1:04:26
  Speaker 3: Yes, but we're talking about Van Winkle.
• 1:04:29
  Speaker 5: Okay, they're just whisky.
• 1:04:30
  Speaker 3: Yes, but you have to have access to the whisky I have access to.
• 1:04:35
  Speaker 3: I've, freddie Harlan, never got to taste.
• 1:04:39
  Speaker 5: Sounds like you just got to hang out with Freddie and start hanging out with Julian.
• 1:04:43
  Speaker 3: No, I have not, we had you.
• 1:04:47
  Speaker 3: Well, you could introduce me to Julian.
• 1:04:49
  Speaker 3: That's fine, we can call him real quick, you could call Julian.
• 1:04:54
  Speaker 4: You've had access to that is whisky.
• 1:04:55
  Speaker 4: It's just you didn't have access to that.
• 1:05:00
  Speaker 3: No, I've never seen a 23 ever.
• 1:05:02
  Speaker 3: We're calling Julian Van Winkle.
• 1:05:09
  Speaker 3: He knows that he's an excellent.
• 1:05:12
  Speaker 3: So so, christy Atkinson.
• 1:05:17
  Speaker 3: So we met her and she knows Mark Carter.
• 1:05:20
  Speaker 3: Well, now it's Mark.
• 1:05:24
  Speaker 3: Yeah, just Mark.
• 1:05:25
  Speaker 3: They're kind of whatever, it's like whatever, but at the same time we were at the in Louisville and hanging out and she's she called Mark and also I'm just talking same kind of thing.
• 1:05:37
  Speaker 3: Yeah, that's how it works because the industry is like that.
• 1:05:39
  Speaker 3: But the industry is like that because this is an industry.
• 1:05:42
  Speaker 3: It's it's not the music industry, it's not the sports industry, it's a bourbon industry and although there are a certain amount of fame, the people in it are hard-working people making money.
• 1:05:54
  Speaker 3: They're not doing something like athletically or music, they're doing something that involves it's a plant and and creating and growing and whatever.
• 1:06:07
  Speaker 3: They don't look at themselves as superstars.
• 1:06:10
  Speaker 5: What I've learned is that industry people are just people and the people that are outside of the industry hold them in a higher regard.
• 1:06:17
  Speaker 5: Every single person I've ever met in industry has all been down the earth and normal people, from Eddie to Jimmy to Julian, to everybody, literally everybody, harlan, everybody, it doesn't matter, they're all just people, you know.
• 1:06:31
  Speaker 5: So that's the bland.
• 1:06:33
  Speaker 6: All right, here we go Taking us in and, and we've had such a good time and it's just been surreal when you meet each and every one of them.
• 1:06:44
  Speaker 5: Yeah, and they're just as excited as we are.
• 1:06:49
  Speaker 6: Absolutely, and especially when you just get to sit down and talk with them about the project and about the history about it too.
• 1:06:58
  Speaker 5: That excites them just as much as it does us.
• 1:07:00
  Speaker 5: Yeah, and they're all great people and, like I said, the master distillers are all great people.
• 1:07:04
  Speaker 5: I just, to me personally, the people I hear people talk about who the most important person is, and that is still a person.
• 1:07:10
  Speaker 5: That's not every.
• 1:07:11
  Speaker 5: Besides the person financing it, it's going to be the person that last tasted before you get it.
• 1:07:15
  Speaker 6: Yeah, these are these four are the base and just to just to let everybody know that's asking questions about where they can get the old stubborn.
• 1:07:25
  Speaker 6: Right now, the bourbon concierge does still have some, because I just is.
• 1:07:32
  Speaker 6: About five minutes ago, as we were talking, I just ordered a backup bottle.
• 1:07:38
  Speaker 5: Thank you.
• 1:07:38
  Speaker 6: It's on the way to South Carolina.
• 1:07:40
  Speaker 6: Thank you very much.
• 1:07:42
  Speaker 4: I think people are nice to Nash when we go to the festivals because they think he's on a make a wish trip.
• 1:07:48
  Speaker 5: Yes, All right, so two of you to the base, good ones.
• 1:08:02
  Speaker 3: All right, I'm going to do.
• 1:08:05
  Speaker 3: You said to do.
• 1:08:07
  Speaker 3: No, that's the scary one.
• 1:08:09
  Speaker 3: Let's see.
• 1:08:11
  Speaker 3: All right One.
• 1:08:23
  Speaker 5: I'm trying.
• 1:08:23
  Speaker 3: Right, once we taste what I'm doing, and that's the bland one right there.
• 1:08:32
  Speaker 3: So I'm not going to add the bland or the scary one yet, right?
• 1:08:43
  Speaker 5: No, I left that so the reason I asked if you tried to 25 your Van Winkle is because it has that sweet earthy flavor problem and I absolutely love that bottle.
• 1:08:54
  Speaker 4: And that's not because I'm a true year has definitely.
• 1:08:56
  Speaker 4: I call it yeah, yeah, yeah All right.
• 1:09:00
  Speaker 3: So we're at the point of sipping.
• 1:09:02
  Speaker 3: So give her a swirl or a good to put in your own.
• 1:09:05
  Speaker 3: It spins, all right.
• 1:09:16
  Speaker 4: Excited.
• 1:09:16
  Speaker 4: You told him.
• 1:09:16
  Speaker 4: You told him this is that one.
• 1:09:21
  Speaker 3: All right, I'm going to pull a Glenn from the bottom Look at that yeah All right.
• 1:09:28
  Speaker 3: You want some of this too right.
• 1:09:39
  Speaker 5: You're going to need a little bit stable touch for that couple of droppers of the other one it's got great notes.
• 1:09:49
  Speaker 3: It's very good notes, I'm done.
• 1:09:57
  Speaker 3: That's some damn good whiskey, that's amazing.
• 1:10:00
  Speaker 5: But you notice what it doesn't have.
• 1:10:06
  Speaker 2: At three drops in your spines, you realize this.
• 1:10:09
  Speaker 3: Hey guys, this actually tastes like the Elijah Craig that we did.
• 1:10:15
  Speaker 3: It's got that honey.
• 1:10:17
  Speaker 3: There's a ton of work.
• 1:10:18
  Speaker 3: There was no honey on my tongue until now.
• 1:10:22
  Speaker 3: Wow, like this bit of honey.
• 1:10:27
  Speaker 4: Maybe you should write down that recipe and you can call it all Mueller, that's right.
• 1:10:34
  Speaker 5: Try to add a couple drops of the earth and that spicy into your glass and swirl it up.
• 1:10:38
  Speaker 3: So here's the earth.
• 1:10:41
  Speaker 2: Right.
• 1:10:41
  Speaker 3: That's the earth.
• 1:10:45
  Speaker 4: Maybe you can call it the bearded lady.
• 1:10:48
  Speaker 5: So that was funny.
• 1:10:50
  Speaker 1: That was actually a smooth Hitler pick.
• 1:10:52
  Speaker 5: Do you remember that Christopher Carlson did that pick?
• 1:10:57
  Speaker 3: The bearded lady.
• 1:10:58
  Speaker 5: Yeah, it was a 93 proof smooth handler pick.
• 1:11:01
  Speaker 5: That was really famous.
• 1:11:07
  Speaker 3: I've never heard of smooth handler.
• 1:11:10
  Speaker 5: I've done 11 barrels of private picks from them over the years.
• 1:11:13
  Speaker 5: Freaking great.
• 1:11:14
  Speaker 5: That MGP they had back in the day was just some of the best I've ever had Hands down.
• 1:11:22
  Speaker 3: Alright, add a little bit more spice than the.
• 1:11:24
  Speaker 3: Alright, do you want it?
• 1:11:26
  Speaker 3: You already drank it.
• 1:11:28
  Speaker 3: That was good.
• 1:11:32
  Speaker 6: Oh sorry.
• 1:11:37
  Speaker 3: It's so spicy that the smell just it, almost the smell actually ethanol burns your nose.
• 1:11:43
  Speaker 3: Just right, the spice overpowers the nose, like you're just getting them.
• 1:11:51
  Speaker 5: Have you ever noticed when you nose a glass, at every point in the glass you smell it's supposed to have that, oh yeah.
• 1:11:55
  Speaker 3: But the best part is, if you're ever going to do the yeah, oh yeah, definitely do the nose.
• 1:12:00
  Speaker 3: I always do that down here and then come to the top to pull all the other stuff out, but at the same time when the glass is finished, that's when everybody should do the nose Not based off of like everybody does the nose right away.
• 1:12:16
  Speaker 3: Why do it right away?
• 1:12:17
  Speaker 3: As it settles is when it really you can start to pull those flavors out.
• 1:12:22
  Speaker 5: I like that.
• 1:12:23
  Speaker 5: So I treat it like a compass north, south, east and west and every point you smell is going to smell differently.
• 1:12:27
  Speaker 5: And which nostril tonight, my left nostril is you have a dominant nostril and they'll switch.
• 1:12:37
  Speaker 3: I'm picking.
• 1:12:37
  Speaker 3: Okay, I still pick up the honey.
• 1:12:39
  Speaker 3: Alright, let's see what I did to this.
• 1:12:41
  Speaker 3: See what happens, and maybe better, it may not be, it's a killer.
• 1:13:01
  Speaker 3: I think if I was going to do it I would back it off.
• 1:13:04
  Speaker 3: It got sweeter.
• 1:13:06
  Speaker 3: It did, because it's being put up against, but it lost.
• 1:13:10
  Speaker 3: It's not.
• 1:13:11
  Speaker 3: It's sweeter in a different way.
• 1:13:14
  Speaker 3: So now if I was blending, okay, I would have gone back to the cherry and dropped a little bit more cherry in and then I would have added probably two thirds of the spice one, because right now the spice does contrast the sweetness.
• 1:13:33
  Speaker 3: That's where the sweetness is coming, but it's a little bit what's left on my tongue right now.
• 1:13:40
  Speaker 5: It's got a little bitterness where the first didn't so the other thing to keep in mind is that there's also five more barrel samples we haven't used, so what?
• 1:13:49
  Speaker 5: These eleven barrels are right, plus the one extra that I brought, which is this is the extra one.
• 1:13:55
  Speaker 3: But these are the barrels are all the next batch of old stubborn?
• 1:13:59
  Speaker 3: So you said, all these samples are the next batch of old stubborn and it's going to be old stubborn, not weeded but it'll be the the, the, the, the rye, bourbon, old stubborn, I mean yeah so do you have it?
• 1:14:20
  Speaker 5: No, it's said in the dump.
• 1:14:21
  Speaker 5: These are the barrel samples.
• 1:14:24
  Speaker 3: Holy shit.
• 1:14:25
  Speaker 3: You just let me sample the barrels.
• 1:14:27
  Speaker 3: Really awesome.
• 1:14:31
  Speaker 3: Which which blow.
• 1:14:33
  Speaker 3: What blows my mind is, as you've tasted through these already and you already knew what it was.
• 1:14:40
  Speaker 3: I mean, were you just making me look good or was I actually picking up the flavors that?
• 1:14:45
  Speaker 5: you know, if you notice, there was no two barrels that were the same in here, right?
• 1:14:50
  Speaker 5: No, everyone of them was drastically different.
• 1:14:53
  Speaker 3: I would say there was probably two that were close where there's that, but that you know what I mean.
• 1:14:59
  Speaker 3: Yeah, but then there was cherry, there was there, all the same distance.
• 1:15:03
  Speaker 3: Oh, I know, I know that, but yeah, so that's Potsdale whiskey.
• 1:15:08
  Speaker 5: You notice how different every single one of them was how many were from the same year and same batch?
• 1:15:13
  Speaker 3: do you know?
• 1:15:14
  Speaker 5: So out of there there are three twels and four tens and four leathers.
• 1:15:26
  Speaker 4: So I gotta tell you, one of my pet beads is when somebody just has a name.
• 1:15:29
  Speaker 4: They keep using it over and over again, even though there's different stuff in the bottle.
• 1:15:32
  Speaker 4: Yeah, so do you have any desire to call it like somewhat stubborn or semi stubborn, or on this one?
• 1:15:39
  Speaker 5: slightly mature stubborn or well.
• 1:15:42
  Speaker 5: So on this one what we're doing is a gold foil and it does not have weeded on it at all.
• 1:15:46
  Speaker 5: So it's clearly not the weeded bourbon.
• 1:15:49
  Speaker 5: We made it completely different, but it's still in there the old stubborn because it's Potsdale whiskey.
• 1:15:53
  Speaker 5: So in this case the old stubborn one will be Potsdale whiskey.
• 1:15:56
  Speaker 5: If I had my way, that's what it's gonna be.
• 1:16:00
  Speaker 5: So I'm not saying that's gonna be the only line we have, because we will have other lines of whiskey, but for now the old stubborn is the Potsdale whiskey.
• 1:16:07
  Speaker 4: You used to prove it down to 95 and call it somewhat stubborn.
• 1:16:10
  Speaker 5: So my deal with Potsdale whiskey is it hates water, hates water and it hates ice.
• 1:16:15
  Speaker 5: Try it with yours, you'll see why.
• 1:16:17
  Speaker 3: You have the barrels, though.
• 1:16:18
  Speaker 3: Right, I have plenty of barrels.
• 1:16:20
  Speaker 3: That's what I mean If I ever was to do what you were doing.
• 1:16:27
  Speaker 3: One of the things that I've seen is, when you get a barrel and there's a certain amount, if you're gonna do a distillate, that's a lower proof.
• 1:16:38
  Speaker 3: That's not barrel strength.
• 1:16:39
  Speaker 3: I would add the water to the barrel to proof it down as it ages a little bit further, you know, so that it's not just adding water straight to it.
• 1:16:53
  Speaker 5: So to me, when I'm Mary, whiskey right Blending is the art of controlling variables.
• 1:16:59
  Speaker 5: My goal is to control every little detail that I possibly can, to the absolute tiniest one that I possibly can, because by controlling the variables you control the outcome.
• 1:17:11
  Speaker 5: When you introduce whiskey back into a barrel again, you no longer control the outcome.
• 1:17:17
  Speaker 3: Or water back into the whiskey in the barrel.
• 1:17:21
  Speaker 3: But you can taste.
• 1:17:26
  Speaker 3: If you're trying to get to a lower proof, you can taste it along as it keeps going and then know when it's ready, opposed to when you're adding it.
• 1:17:35
  Speaker 3: You add it.
• 1:17:36
  Speaker 3: You know, greg Schneider, when he's proofing down, he starts and he just goes down to and he says that there's a point where he knows that the amount that's been added has actually increased the flavor a certain way.
• 1:17:55
  Speaker 3: You know what I mean.
• 1:17:56
  Speaker 3: As far as where he started to whatever, and if you go too far, which you don't want to do, he just says it'll just be like okay, that's the proof and that determines the proof.
• 1:18:06
  Speaker 3: That's why being just 90 proof or 94 proof, that's a bullshit thing to do.
• 1:18:13
  Speaker 3: He said it's like if you have 115, you're dropping down and at 110 you know you just hit it's sweet spot.
• 1:18:19
  Speaker 3: You put it out at 110, you don't take it all the way down to 100 because you want to take it down to 100, unless it's bottled in bond, which then it has to be.
• 1:18:27
  Speaker 5: Well, if you notice, it's especially with Potsdale whiskey that it just flames.
• 1:18:31
  Speaker 5: And you add water to it.
• 1:18:33
  Speaker 5: It turns so incredibly hot and astringent it's unbelievable.
• 1:18:37
  Speaker 5: And the gentleman over there has a bottle, he can do it with his and just see exactly what I'm talking about.
• 1:18:42
  Speaker 5: The minute you add any water to Potsdale whiskey it gets scary.
• 1:18:46
  Speaker 5: So I don't like proofing it down at all.
• 1:18:50
  Speaker 5: I'm going to stay with the texture.
• 1:18:53
  Speaker 6: I'm talking about a new dash, because there's nobody who calls me a gentleman.
• 1:18:57
  Speaker 6: I don't have a bottle of it with me.
• 1:18:59
  Speaker 6: It's mind setting up there with him, right down on the floor into the Christmas tree.
• 1:19:07
  Speaker 3: You would be correct.
• 1:19:08
  Speaker 3: Just as long as I don't wake up some morning and think it's Christmas, better not.
• 1:19:16
  Speaker 6: I won't.
• 1:19:18
  Speaker 3: I mean yeah.
• 1:19:19
  Speaker 3: So I mean so out of I did how many?
• 1:19:23
  Speaker 3: Out of the 11 bottles?
• 1:19:24
  Speaker 3: 11.
• 1:19:25
  Speaker 3: But there was a couple more that you had.
• 1:19:27
  Speaker 3: I brought one extra.
• 1:19:28
  Speaker 3: Okay, one extra sample.
• 1:19:30
  Speaker 3: That was just a 12 year barrel sample.
• 1:19:32
  Speaker 3: I really like that one.
• 1:19:33
  Speaker 3: Just as 12 year barrel.
• 1:19:35
  Speaker 3: So when you do that and you do that, are you going to release it as a single barrel?
• 1:19:39
  Speaker 5: Probably later this year.
• 1:19:40
  Speaker 3: Okay, okay, so it'll be your own single barrel, yeah.
• 1:19:44
  Speaker 5: Okay, we're not doing it.
• 1:19:45
  Speaker 5: I mean I have a few hundred, but not enough for relatively good picks.
• 1:19:51
  Speaker 3: So we'll get to there in the future, but right now we don't.
• 1:19:53
  Speaker 3: Yeah, every year, instead of taking the profits and actually making some money, you reinvest into more barrels and then.
• 1:20:02
  Speaker 3: So one day you'll have some and maybe make some money Most broke guys sit on a mountain of whiskey in the world.
• 1:20:08
  Speaker 3: Okay, there's a lot of broke people out there doing I mean, all you got to do is talk to Kenny Coleman.
• 1:20:13
  Speaker 3: He's like what's the difference?
• 1:20:15
  Speaker 3: It's like when you start a brand, yeah, when I didn't have a brand, I wasn't six million dollars in debt.
• 1:20:20
  Speaker 3: But you know, as we all know, debt is just you know, it's you wake up in debt or not in debt.
• 1:20:29
  Speaker 3: The day goes on right.
• 1:20:30
  Speaker 5: I'm very lucky to have some great partners, yeah that's excellent.
• 1:20:34
  Speaker 3: And then people who understand what you're doing and where you're going.
• 1:20:38
  Speaker 5: You know they get in the car.
• 1:20:40
  Speaker 5: Everyone on my staff was an enthusiast before we ever worked in the industry.
• 1:20:45
  Speaker 5: I'm missing one of us.
• 1:20:47
  Speaker 3: Yeah, I mean, that is one of the reasons why I think OHL is killing it these last couple years is because all the people working are bourbon enthusiasts.
• 1:20:56
  Speaker 5: I'm going to be honest.
• 1:20:56
  Speaker 5: Ohio should be worshiping andemic.
• 1:21:01
  Speaker 3: We love, we do worship and.
• 1:21:05
  Speaker 5: She's the reason Ohio's doing well.
• 1:21:06
  Speaker 5: I don't care what anybody else says, she's the reason.
• 1:21:09
  Speaker 3: She understands the market.
• 1:21:10
  Speaker 3: And then also Jim also listened to her.
• 1:21:13
  Speaker 3: Just you know, and now you got.
• 1:21:15
  Speaker 3: But so we got some things coming up.
• 1:21:17
  Speaker 3: You know Jim's stepped over to the other legal part but you know.
• 1:21:28
  Speaker 5: Yeah, she's really done a fantastic.
• 1:21:29
  Speaker 3: Well, nothing, I just.
• 1:21:30
  Speaker 3: She turned me around.
• 1:21:31
  Speaker 3: It's just knowing Anne and will turn anybody around.
• 1:21:36
  Speaker 3: You know she walks into our room and the love of whiskey with that woman is just unbelievable, and then she's able to express herself plus just enjoy what she's doing.
• 1:21:48
  Speaker 3: You know you never feel like this is a job with her, you know so.
• 1:21:52
  Speaker 3: It's excellent.
• 1:21:53
  Speaker 3: So any so what?
• 1:21:54
  Speaker 3: Do you got left anything or do we cover it all?
• 1:21:57
  Speaker 3: You had me blend?
• 1:21:58
  Speaker 3: Did I do all right or did or was this just rigged that?
• 1:22:02
  Speaker 5: no matter what I would have done, you knew it was gonna be good well, yeah, I already pulled the samples for you and we already knew they're going to the next match, so they better be good or we're gonna have trouble well, but but if you mix them wrong?
• 1:22:11
  Speaker 3: isn't that a possibility, or is there any?
• 1:22:13
  Speaker 3: Does it ever mix wrong?
• 1:22:14
  Speaker 3: Yeah, that's kind of word so did I mix it wrong okay right well, that's exactly I would have.
• 1:22:26
  Speaker 3: I would have drank it both ways that, adding both in, but understanding blending.
• 1:22:32
  Speaker 5: I mean that's understanding how things affect things, how every little thing affects whiskey.
• 1:22:38
  Speaker 5: How, how the environmental effects whiskey, how the filtration, how the proofing, how the water, how the aging, where the barrels are located, what time a year you married them.
• 1:22:47
  Speaker 3: Everything affects it well, I think also the the other thing that you can talk about is you're the person who's doing it has to love whiskey.
• 1:22:57
  Speaker 3: If they're doing it as a job, it's gonna taste like they did it as a job.
• 1:23:02
  Speaker 3: There's a passion in this industry that comes through and and you know there's a lot of different places doing it.
• 1:23:10
  Speaker 3: But when you talk to the people that are doing it, big or small, there's very few places that don't have a passion, and if they don't have passion, I'm a really good guy.
• 1:23:22
  Speaker 3: I'm not gonna point it out, but I'm just not gonna promote it.
• 1:23:25
  Speaker 3: You know what I mean, that's.
• 1:23:27
  Speaker 5: I mean you know, what made me famous was the least word but what made me well know that Cork and bottle wasn't the amount of barrels I picked.
• 1:23:34
  Speaker 5: It was the amount of distilleries that I didn't choose barrels that you know when I went to distilleries and yeah, you go there and you talk to your consumers and you're like hey, I'm gonna put you out something that's awesome every time right and then you don't.
• 1:23:47
  Speaker 5: You lose those consumers, and I think distilleries need to remember that too.
• 1:23:50
  Speaker 5: Your consumers are your lifeline.
• 1:23:52
  Speaker 5: Like if you don't take care of the enthusiasts the most, where are you gonna know?
• 1:23:59
  Speaker 3: yeah, and, and part of it is I mean, it's as you know, when you're picking, it's tricky.
• 1:24:03
  Speaker 3: You do have to have a certain amount of large distilleries mixed in with your small distilleries, because of the fact that if you're just gonna pick small distilleries that people are trying for the first time new, you got to get them excited because you did a really good pick at a big distillery too.
• 1:24:23
  Speaker 3: Then they trust your small distillery aspect.
• 1:24:26
  Speaker 3: It's as you know, it was just it's, it was something that you had to do, and then you start blending barrels and then coming up with batches.
• 1:24:34
  Speaker 3: That then that's awesome for the people, because now you have 750 people in line but you did a thousand bottles so everybody walked away, opposed to how it gets distributed here in Ohio six, six bottles of it for you know, 80 people in line, just six bottles.
• 1:24:53
  Speaker 5: You know there's other stuff, but there's, you know, 74 people went away, depressed, where you were like making everybody walk away yeah exactly, exactly so when I did you know, when I did that stuff I released online specifically just so the enthusiasts could get it.
• 1:25:10
  Speaker 5: I wanted you all to have an opportunity at it.
• 1:25:12
  Speaker 5: I didn't need some wine buyer that worked, that bought cases of wine, and grocers to get my bottle well.
• 1:25:18
  Speaker 3: But just think about this you didn't.
• 1:25:19
  Speaker 3: You said it was a weller.
• 1:25:21
  Speaker 3: Right, you did a three barrel weller with us, right?
• 1:25:23
  Speaker 3: You distributed more bottles to that liquor store.
• 1:25:28
  Speaker 3: Then Buffalo Trace was distributing at your liquor store.
• 1:25:33
  Speaker 3: Oh yeah, everybody walked away with three barrel weller and then Buffalo Trace is like giving you a case there is a lot of unhappy people.
• 1:25:44
  Speaker 5: I'm certain Buffalo Trace heard about that one.
• 1:25:46
  Speaker 5: I always say if you want to make somebody unhappy, marry him.
• 1:25:50
  Speaker 5: That's a good one.
• 1:25:53
  Speaker 3: So it so either we'll finish up you, you got a question, you got a question, nash at all you know.
• 1:26:08
  Speaker 6: I just asked him if he had been talking about.
• 1:26:12
  Speaker 6: You should be quiet.
• 1:26:13
  Speaker 3: There's often trouble.
• 1:26:14
  Speaker 3: Anyways, supernash, do you have a question for Ed or do you got?
• 1:26:22
  Speaker 6: it.
• 1:26:22
  Speaker 6: I just I just had one question.
• 1:26:25
  Speaker 6: Actually, I just wanted to bring up just one thing that I noticed that in 2017 and you had bought 23 private select barrels from Wild Turkey- yeah, so there's two stories I need to tell before we hop off here one well, okay.
• 1:26:44
  Speaker 5: So that was the year that Wild Turkey realized what was going on and cut it off to everybody.
• 1:26:48
  Speaker 5: So I'm sorry everyone, we had a wild year, so I realized that it was very hard to get barrels back then and so what?
• 1:26:57
  Speaker 3: and there at the time, at Turkey yeah, cuz that's where she came from Kambari in the barrel program with her and Bruce.
• 1:27:02
  Speaker 3: If she did, you did know.
• 1:27:04
  Speaker 3: Okay, I Eddie and.
• 1:27:05
  Speaker 5: I were hanging out the whole time there.
• 1:27:08
  Speaker 5: I mean, eddie made it a point to always be in my face and we hung out and just okay.
• 1:27:13
  Speaker 5: But what I saw was a 10 year barrel that was available for purchase at retail that I could get picks on, and so I scheduled that year when I realized it was open.
• 1:27:22
  Speaker 5: I said how many more can I get in?
• 1:27:23
  Speaker 5: They said well, how many more do you want to schedule?
• 1:27:24
  Speaker 5: So I scheduled one, like two or three times a month not thinking you were good.
• 1:27:29
  Speaker 5: Well, and then on top of that I'd get five or six groups to go with me.
• 1:27:32
  Speaker 5: That would run barrels through cork and we just go taking those 70 barrels at a time every day.
• 1:27:37
  Speaker 5: So Kambari loved me, the groups love me.
• 1:27:39
  Speaker 5: And then Kambari realized, wait a minute, all of a sudden we don't have space for everybody else and so they try to limit us to one barrel and I'm one.
• 1:27:45
  Speaker 5: No, that was, that was fun.
• 1:27:51
  Speaker 5: But yeah, and then the heaven hell bottled in bond.
• 1:27:54
  Speaker 2: Do you all remember when?
• 1:27:54
  Speaker 5: that was $12, yeah, okay, well, you know why it's $35.
• 1:27:58
  Speaker 5: I'm sorry, let me just tell you right in front.
• 1:28:01
  Speaker 5: Okay, I had this rep.
• 1:28:03
  Speaker 5: His name was Rocky.
• 1:28:04
  Speaker 5: He worked for Southern nicest guy in the world, but Rocky was an older gentleman and they gave Rocky an iPad and.
• 1:28:10
  Speaker 6: Rocky was not computer savvy.
• 1:28:12
  Speaker 5: Right, he's super nice guy, but he was not the strongest computer guy and so I went to go order more heaven Hill bottle and bond at $12 a bottle.
• 1:28:19
  Speaker 5: I thought it was a steal and so I ordered several cases of me because, oh no, we're all out of it.
• 1:28:24
  Speaker 5: Because it doesn't look like we're getting more, they're gonna discontinue it and he had put in the wrong skew in there and so I ordered you know I that last order.
• 1:28:33
  Speaker 5: I think we have like 12 cases of it.
• 1:28:35
  Speaker 5: We ordered from over whatnot and I started telling everybody better get it now, it's going out of stock and so they bought up all the evidence right there, like what is this run?
• 1:28:42
  Speaker 5: On heaven Hill bottle and bottle of a sudden and then they pulled it down and raised the price but it literally went crazy because we thought they were not gonna continue it anymore at Corkin.
• 1:28:50
  Speaker 3: Bowl and just quite frankly, initially it was.
• 1:28:56
  Speaker 3: It's changed at the higher price because this, this last go-round wasn't.
• 1:29:02
  Speaker 3: I'm not saying it was bad, but yeah, but it was.
• 1:29:08
  Speaker 3: It wasn't even 12 bucks good this time as far as what it was when it was 12 bucks.
• 1:29:12
  Speaker 3: I'm like what wait, that's not the same thing.
• 1:29:18
  Speaker 3: So all right, whiskey.
• 1:29:22
  Speaker 3: You got a question you got a question.
• 1:29:38
  Speaker 3: I knew what he was doing.
• 1:29:40
  Speaker 3: All right, there you go.
• 1:29:46
  Speaker 3: There's the question from whiskey.
• 1:29:48
  Speaker 4: I'm gonna tell you, tiny, I've been pretty good tonight because you said the word nuts a lot, and then there was putting stuff in your mouth and the fact that you have it sitting in front of that giant thing, a anal beads that you got on the back wall.
• 1:30:12
  Speaker 3: What yeah, yeah, I agree.
• 1:30:14
  Speaker 3: All right, guys, sometimes it's worse.
• 1:30:19
  Speaker 3: All right everybody.
• 1:30:23
  Speaker 3: Thank you, ed, for coming on and coming down here, really appreciate it.
• 1:30:29
  Speaker 3: I think everybody's listening, was able to pick some stuff up on your brand.
• 1:30:35
  Speaker 3: You know we're looking forward to you know that this winding down plus this when do you?
• 1:30:42
  Speaker 3: You got a date?
• 1:30:43
  Speaker 3: I know it's not blended or anything, but you have a shooting goal, okay.
• 1:30:51
  Speaker 3: So then we'll be getting the next release of old, stubborn Rye bourbon coming out real soon.
• 1:30:58
  Speaker 3: You got a pre, a pre.
• 1:31:02
  Speaker 3: All 11 barrels that are going into the next batch are sitting right in front of me, so it's almost like it's a what would you say?
• 1:31:10
  Speaker 3: A pre launch, right, a pre launch.
• 1:31:12
  Speaker 3: But I will tell you that it's gonna be fantastic.
• 1:31:16
  Speaker 3: There's no doubt.
• 1:31:17
  Speaker 3: That's there is no doubt, all right.
• 1:31:19
  Speaker 3: So we're the scotchy bourbon boys.
• 1:31:23
  Speaker 3: Remember we www that scotchy no, no, no, not yet.
• 1:31:31
  Speaker 3: You could.
• 1:31:33
  Speaker 3: You could do it there.
• 1:31:34
  Speaker 3: Www that scotchy bourbon boys, calm for all scotchy bourbon boys, everything.
• 1:31:40
  Speaker 3: And then also follow us on Facebook, instagram, youtube and X.
• 1:31:46
  Speaker 3: But remember, like listened, comment, leave good feedback, because that all helps us out with more listeners.
• 1:31:55
  Speaker 3: And good bourbon equals good friends and good times.
• 1:32:02
  Speaker 3: Thanks for coming tonight.
• 1:32:03
  Speaker 3: Remember drink responsibly.
• 1:32:06
  Speaker 3: Don't drink and drive and live your life.
• 1:32:10
  Speaker 3: What is it, nash Leslie, little Steve is gonna take us out, right, is he?
• 1:32:21
  Speaker 2: there we go oh, show me the way to the next whiskey bar.
• 1:32:36
  Speaker 2: Oh, don't ask why.
• 1:32:38
  Speaker 2: Oh don't ask why.
• 1:32:41
  Speaker 2: Show me the way to the next whiskey bar.
• 1:32:46
  Speaker 2: Oh don't ask why.
• 1:32:49
  Speaker 2: Oh don't ask why.
• 1:32:52
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:33:00
  Speaker 2: I tell you we must die.
• 1:33:03
  Speaker 2: I tell you, I tell you, I tell you we must die all right, we're stuck.