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A Whiskey World Tour with Proof & Wood's Dave Schmier · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Hey Scotchy Bourbon boys This is tiny to tell you about the new Dant Crossing.
• 1:02
  Speaker 1: Dant Crossing is a one-of-a-kind destination to make lasting memories with family and friends.
• 1:08
  Speaker 1: The pastoral campus is anchored by log-still distillery, where you can enjoy their truly outstanding Monks Road spirit.
• 1:15
  Speaker 1: Enjoy world-class entertainment at their outdoor amphitheater, the Amp, stay overnight at one of their unique lodging options, host an unforgettable experience at their 18,000 square foot wedding and events venue, and enjoy acres of wooded walking trails and a 12-acre fishing lake.
• 1:34
  Speaker 1: More attractions will open soon at Dant Crossing, including a fully functional private train depot and farm-to-table restaurant.
• 1:42
  Speaker 1: For more information, go to wwwdantcrossingcom.
• 2:15
  Speaker 2: Every girl in the woods man would talk saunce.
• 2:17
  Speaker 2: But we're telling the truth.
• 2:19
  Speaker 2: Yeah, we're the Scotchy Bourbon boys.
• 2:23
  Speaker 2: Racism and hell.
• 2:25
  Speaker 2: We're making some noise.
• 2:27
  Speaker 2: Yeah, we're the Scotchy Bourbon boys.
• 2:36
  Speaker 2: We're here to have fun.
• 2:38
  Speaker 2: Oh, if you enjoy, we're here to have fun.
• 2:58
  Speaker 1: All right, welcome to another podcast of the Scotchy Bourbon boys.
• 3:02
  Speaker 1: Tonight we've got a special podcast.
• 3:05
  Speaker 1: We've got Dave Schmier from Proof and Wood Ventures.
• 3:10
  Speaker 1: Hey, Dave, how you doing.
• 3:13
  Speaker 3: I'm doing great.
• 3:13
  Speaker 3: How are you guys doing?
• 3:14
  Speaker 1: We're doing good We also have we got CT here too.
• 3:18
  Speaker 1: tonight CT is joining us.
• 3:21
  Speaker 4: We basically how you doing CT All right, i'm doing good, getting ready to be better.
• 3:28
  Speaker 1: Yeah, especially since we're it's been a little bit, what would you say, since we've seen Dave at the Galena Whiskey weekend, which was fantastic.
• 3:39
  Speaker 1: That's where we were March.
• 3:41
  Speaker 1: Yeah, it was, i believe, the last weekend in March, right?
• 3:45
  Speaker 1: Yeah 24th yeah.
• 3:47
  Speaker 3: A weekend in March.
• 3:48
  Speaker 1: I think, Yep, yep, you're right After that weekend who knows what weekend it was.
• 3:57
  Speaker 1: That was a lot of fun.
• 3:59
  Speaker 1: The Blonde Brothers they do a nice job putting that on.
• 4:02
  Speaker 1: That was a lot of fun in a great town and setting, and then a lot of good whiskey, that's for sure.
• 4:10
  Speaker 4: Hey, Dave was there when we tried the cheese with the radishes.
• 4:15
  Speaker 5: by the way, Yeah, so let's not forget that, because that holds a special flick in my heart.
• 4:21
  Speaker 3: Cheese with the radishes.
• 4:23
  Speaker 3: You say.
• 4:24
  Speaker 4: Yeah, when we were remember at dinner Jeff kept dipping that the radishes in the damn cheese and I'm like radishes are terrible and he was like, oh, they're good.
• 4:33
  Speaker 4: And I'm like not without the cheese.
• 4:36
  Speaker 1: Cheese makes everything better, right.
• 4:39
  Speaker 3: I don't recall, but did we try and deep-frying them?
• 4:43
  Speaker 1: No, we didn't, but that would have been kind of cool.
• 4:46
  Speaker 1: I mean, deep-frying a radish, that would be interesting Crunchy, so anyways.
• 4:52
  Speaker 1: Yeah, we were talking about music too, if you remember, but we're not going to get into that here, so in it, that's perfect.
• 5:07
  Speaker 1: Anyways, we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom.
• 5:14
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• 5:15
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• 5:19
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• 5:27
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• 5:37
  Speaker 1: All right, so there we go.
• 5:38
  Speaker 1: I got that in pretty quick.
• 5:39
  Speaker 1: All right, dave, we've been.
• 5:42
  Speaker 1: this has been in anticipation and I really haven't had much to drink, let's.
• 5:48
  Speaker 1: You know you sent us up the line.
• 5:50
  Speaker 1: Ct has the line also, plus some stuff that he's picked up.
• 5:55
  Speaker 1: And what?
• 5:56
  Speaker 1: how do you want to go about this?
• 5:58
  Speaker 1: you know, going through it, i've got a lot of questions.
• 6:02
  Speaker 1: We can, as we start, but get something in our glass.
• 6:05
  Speaker 1: That's what I've.
• 6:06
  Speaker 1: That's kind of what I'm asking.
• 6:08
  Speaker 3: All right, we could do that.
• 6:09
  Speaker 3: Let's see what you guys got there.
• 6:16
  Speaker 1: I got okay, go ahead.
• 6:19
  Speaker 3: So you know, let's go.
• 6:20
  Speaker 3: Let's go with the oldest, which would be the good day.
• 6:26
  Speaker 1: Yeah, i shared that with CT.
• 6:29
  Speaker 1: You could see you got a nice healthy pour of that.
• 6:31
  Speaker 1: It's not like I was.
• 6:32
  Speaker 1: you know you gave us a decent there, so let's do that.
• 6:36
  Speaker 3: Yeah.
• 6:37
  Speaker 3: So the reason I say start with that is it's probably the lightest whiskey there.
• 6:45
  Speaker 4: Very.
• 6:46
  Speaker 3: For a 21 year it's very light Well yeah, so that I think would be the best black belt that you'll ever have.
• 6:55
  Speaker 3: What that is is a Canadian blended whiskey And it's about 97% corn and you distilled to a high proof and an aged and used Canadian cupridge So and so it doesn't get overwhelmed by the wood.
• 7:15
  Speaker 3: It also doesn't pick up a ton of color, considering the age on it, but it's got some really interesting flavor to it.
• 7:23
  Speaker 1: Yeah, Well talk about that with the, you know, with everybody out there, because when you think about it something, in a you know you always.
• 7:31
  Speaker 1: there's a couple, i know the couple reasons why, but it's light And you would think well, how is something you know, like even Scotch, or older Scotches, and what?
• 7:41
  Speaker 1: how are they so light?
• 7:42
  Speaker 1: I mean, you know, you know, just talk about why they're so white in terms of flavor and color, right.
• 7:54
  Speaker 3: So we'll start with that.
• 7:57
  Speaker 3: You know, over a simplified but it's pretty.
• 7:59
  Speaker 3: It's pretty clear The higher the proof that you distill something, the more neutral it becomes, right On the on that spectrum, getting to grain neutral.
• 8:09
  Speaker 3: And you know where most of the American whiskey that I work with is probably distilled at between 130 and 140.
• 8:20
  Speaker 3: So you're going to, you're going to taste the grain, right.
• 8:24
  Speaker 3: The higher the proof you get, the more neutral you get.
• 8:27
  Speaker 3: You're still going to taste the different grains and you know you'll see the difference, even when it's new make.
• 8:33
  Speaker 3: So you start out there.
• 8:35
  Speaker 3: It's distilled at a high proof, so it's light from that perspective, from the, from the, both the color and flavor of the whiskey.
• 8:45
  Speaker 3: It's put into used cupers And, unlike in a new chart oak which is going to give you a ton of color, a ton of flavor right off the bat, the woods not imparting a whole lot.
• 8:58
  Speaker 3: You know it's generally a vessel for a historian.
• 9:03
  Speaker 1: And then if it's Canadian right you're even talking about, you don't get those hot cold stuff unless you know the cup.
• 9:11
  Speaker 1: Unless the distilleries buy one of the fires right now, they might get a little bit more heat.
• 9:17
  Speaker 1: Yeah, yeah, so the same.
• 9:19
  Speaker 3: You know the same, probably probably more extreme or not extreme it's.
• 9:25
  Speaker 3: It's more temperate and cooler in Scotland and and up in Canada, so you're not getting the extreme changes.
• 9:33
  Speaker 3: And so I think we bottled that at 104 or 105 proof.
• 9:42
  Speaker 3: It was in the barrel at like 160.
• 9:47
  Speaker 3: So you're taking that, that contact with older wood, and then you're watering it down, right.
• 9:57
  Speaker 3: So you know, with our American whiskey, most of that we're barreling, most of it 120, but but some stuff I've got between 105 and 125 barrel entry.
• 10:06
  Speaker 3: So you're getting all that contact with the wood And a lot of the.
• 10:10
  Speaker 3: You know, the whiskey that we're bottling is a barrel proof, so we're not watering that down.
• 10:15
  Speaker 3: But with that Canadian blended it's at a much higher proof.
• 10:23
  Speaker 3: So we're taking that, that smaller wood contact and that smaller intensity and we're watering it that down a little bit as well.
• 10:33
  Speaker 1: So where do you do your proofing.
• 10:37
  Speaker 3: A good question.
• 10:38
  Speaker 3: So prior to 2020, i probably went down to Kentucky five or six times, sometimes more, a year and go through barrels and proofing and blending in there.
• 10:53
  Speaker 3: During 2020, for some reason, we decided to ship samples up from Kentucky And I did most of my blending and proofing up here in this very room.
• 11:07
  Speaker 3: So I've been doing that for a long time And obviously all the literal heavy lifting is done in Kentucky.
• 11:13
  Speaker 3: Okay, so you do, you're doing it, you can well.
• 11:17
  Speaker 1: I think that's one thing that the shit we went through just over the last couple of years has had some.
• 11:27
  Speaker 1: I mean, i'm more proficient in zoom meetings, i mean.
• 11:30
  Speaker 1: And then also there was a time, you know, like people weren't doing a lot of barrel picks, where samples were just sent up to them, they'd pick and then the barrel would be bottled and shipped to the store.
• 11:42
  Speaker 1: That wasn't like a common practice.
• 11:43
  Speaker 1: But during that time it became a common practice because that was almost the only way you could do it, because most of the distilleries had closed for a while and had it reopened but they still wanted to sell some barrels.
• 11:57
  Speaker 1: So but as I know right now, that is a common practice, but as I know right now, that is still an option that they offer if you want to do a barrel pick.
• 12:08
  Speaker 1: Even though I mean, part of doing a barrel pick is the fun of who you're doing it with and doing it in a setting.
• 12:16
  Speaker 1: That's fantastic.
• 12:19
  Speaker 3: Yeah, i mean this has been more efficient, but I do miss wandering through the Rick House with the whiskey thieves.
• 12:26
  Speaker 1: But well, yeah, and then also, I mean, you know, you know this probably is more.
• 12:31
  Speaker 1: what would you say?
• 12:33
  Speaker 1: this probably produces better tasting whiskey because of your senses, because you're basically doing it in your living room and you're not being affected by it, like when you're running through a Rick House.
• 13:32
  Speaker 1: one you're like really in a good mood and then, two, the smells of what's going on around you are just so fantastic.
• 13:42
  Speaker 1: You know, you might have came into the Rick House while it cooks, going on, and then you're in the Rick House and you just know what that would with the aging whiskey.
• 13:50
  Speaker 1: It just smells so fantastic And then you're tasting.
• 13:55
  Speaker 1: you know what I mean?
• 13:55
  Speaker 1: I don't know There's not many times where whiskey straight out of a bottle with a master distiller or somebody who's a blender or whatever.
• 14:04
  Speaker 1: There's not that many times when I'm disappointed or I feel the way I am.
• 14:11
  Speaker 1: I think that mood I'm in taints my taste buds because I really haven't been around where I've been.
• 14:18
  Speaker 1: Oh my God, that's horrible.
• 14:22
  Speaker 3: It's a great point.
• 14:23
  Speaker 3: One of the things I like about having samples is I can taste through them in the morning, which is not because I like whiskey for breakfast, but there's nothing wrong with it But I just find that my senses are sharper in the morning, that's all.
• 14:44
  Speaker 3: And again, it's a lot easier to say, okay, i've tasted enough.
• 14:49
  Speaker 3: Now I can taste more tomorrow or more later today, rather than being okay, here I am, i've got to do these 20 things.
• 14:59
  Speaker 4: Yeah, it makes it your decision, probably a little better balance because you do that instead of just doing it one time and done.
• 15:06
  Speaker 4: We try, you know, This is like you said, the notes on this very for a 21 year.
• 15:16
  Speaker 4: it's soft and sweet, I guess is a good thing for me.
• 15:21
  Speaker 3: Well, it's mostly corn, so definitely sweetness is going to come out.
• 15:24
  Speaker 3: I got some like really interesting citrus notes out of it.
• 15:29
  Speaker 3: I just thought it was pretty cool.
• 15:33
  Speaker 1: I pick up a little bit of apple and pear.
• 15:37
  Speaker 1: You get that sweetness of like it.
• 15:41
  Speaker 1: That's when I'm, you know, definitely scotch, like you know.
• 15:46
  Speaker 1: there's an aspect of it that you know that fruitier, you know.
• 15:51
  Speaker 1: but you said the proof on this is 106, right In that neighborhood.
• 15:55
  Speaker 1: It's not drink 106.
• 15:58
  Speaker 1: It gives you, i mean, it doesn't it's not a hug, it's more like a glowing warmth.
• 16:05
  Speaker 1: Just, you don't get any kind of you know what would you say like as it's going down like a rate.
• 16:12
  Speaker 1: this is just like in there, it settles down and it's just warm, it's nice.
• 16:16
  Speaker 1: That's like you said, this is a good day, thank you for sharing this.
• 16:22
  Speaker 3: You're welcome And it's the A is implied, just so we're clear there.
• 16:27
  Speaker 3: Yeah, it's cool.
• 16:31
  Speaker 3: I've had people reach out to me and say they only bought it.
• 16:33
  Speaker 3: Is you know?
• 16:35
  Speaker 3: they wanted a 21 year old whiskey And for 100 bucks they couldn't find another one.
• 16:39
  Speaker 3: But they actually liked it, which I guess is a compliment.
• 16:42
  Speaker 3: But yeah, i mean, the compliment is that they bought it.
• 16:47
  Speaker 4: That is a drinker that you would share with people and every.
• 16:51
  Speaker 4: I think it would be very palatable for most people.
• 16:54
  Speaker 4: I don't think there's anything that isn't good about it.
• 16:58
  Speaker 4: I get a lot of there's.
• 16:59
  Speaker 4: I'm getting more vanilla, i think, on the on the palette now as I drink it a little more.
• 17:04
  Speaker 1: A little pepper.
• 17:06
  Speaker 3: No, I just bottled.
• 17:07
  Speaker 3: I don't know if I got you a sample.
• 17:09
  Speaker 3: I don't know if I had it in time.
• 17:11
  Speaker 3: I just bottled the same whiskey.
• 17:14
  Speaker 3: That was.
• 17:16
  Speaker 3: We finished for about a month in our Jamaican rum barrels.
• 17:19
  Speaker 3: Oh boy, Oh God.
• 17:22
  Speaker 3: That one's called Good Day in Sunshine.
• 17:24
  Speaker 3: That one's a lot of fun.
• 17:25
  Speaker 3: I think you'll like it.
• 17:26
  Speaker 1: That adds in some, some of that, that vanilla sweetness of the rum What kind of rum?
• 17:33
  Speaker 3: Beryl Jamaican rum.
• 17:35
  Speaker 3: Okay, i'm still Jamaican.
• 17:41
  Speaker 4: I like that.
• 17:41
  Speaker 4: That Good Day is.
• 17:42
  Speaker 4: I mean, that's, that's a good drinker right there.
• 17:45
  Speaker 4: I like that a lot.
• 17:46
  Speaker 4: You hit it on the head with that And you said $100.
• 17:52
  Speaker 3: Yep, we're pretty much done then, right.
• 17:55
  Speaker 1: Yeah, mike, drop, i'll see you.
• 17:56
  Speaker 1: I'll see you next week.
• 17:58
  Speaker 4: There's like you said there, i think I challenge anybody out there to go find a 21 year old just about anything for $100.
• 18:08
  Speaker 4: That just doesn't.
• 18:09
  Speaker 4: That's.
• 18:09
  Speaker 4: that's great.
• 18:12
  Speaker 3: So there's never a perfect way to do these in terms of order, so I'm going to go.
• 18:19
  Speaker 3: You guys have the cross quarter jackpot, yeah this sevens Yep.
• 18:27
  Speaker 1: Proof in what?
• 18:28
  Speaker 1: All right, so explain, proof in what I mean.
• 18:32
  Speaker 1: You're so okay, let's, let's how.
• 18:36
  Speaker 1: Let's start from the beginning, not from the ultimate beginning, but when you started to.
• 18:45
  Speaker 1: Where did you come from before?
• 18:49
  Speaker 1: proof in wood and how did the proof in wood, you know, venture?
• 18:55
  Speaker 1: how did this all come about?
• 18:57
  Speaker 1: and when?
• 18:59
  Speaker 3: because I said.
• 19:01
  Speaker 3: The short version is I've been in the spirits business about 30 years and I directly before proof in wood in 2010.
• 19:14
  Speaker 3: I co-founded redemption right.
• 19:17
  Speaker 3: Okay.
• 19:19
  Speaker 3: And that was a a five year fantastic roller coaster ride.
• 19:24
  Speaker 3: And you know, one of the things about the whiskey business is, the more successful you are, the broker you become, and redemption was nothing but growth.
• 19:39
  Speaker 3: You know, a surprise on top of a surprise, in a good way.
• 19:42
  Speaker 3: And so the business partner and I got to the point where we could no longer grow the brand.
• 19:49
  Speaker 3: So we made the tough decision to sell it and do it.
• 19:54
  Speaker 3: Family wine and spirits bought it And it has a new home and I believe it's thriving, which is cool.
• 20:02
  Speaker 3: Cool to see it out there, cool to see that that they've kept to what we started with.
• 20:07
  Speaker 3: And so, i don't know, two days after we sold it, i started proof in wood.
• 20:14
  Speaker 3: And the name proof in wood is just a quick nod to the fact that, hey, i'm not distilling anything, but I do have control over the age, how long it's in the wood and what we bottle it at.
• 20:30
  Speaker 3: And I think the clear example, or the clearest example you have on your table there is the roulette rye and the senator, and we'll get to those in a minute, but they're the same whiskey, different age, different proof.
• 20:45
  Speaker 3: What you have in front of you, the cross border jackpot is just a fun little blend that that I put together And what that is is three seven year old whiskies to Canadian whiskies and one American whiskey, hence cross border the American rye, the 95% rye from our good friends in Indiana.
• 21:12
  Speaker 3: There's a Canadian rye whiskey which is 91% rye, 9% corn, and then the kind of middle of the blend is a seven year old version of the Canadian blended whiskey which is mainly like the light corn whiskey that you tried in a good day And so that you know those notes, you were getting kind of light and sweet.
• 21:35
  Speaker 3: That creates a great kind of canvas for the rye flavors to pop off of.
• 21:42
  Speaker 4: I gotta ask how long do you spend working on these blends?
• 21:47
  Speaker 4: because to put together, what is that?
• 21:50
  Speaker 4: five that are in this three, three, but I mean you have to go through so many.
• 21:56
  Speaker 4: I mean because one barrel to the next is going to be a little different.
• 21:59
  Speaker 4: So how long does it take you to come up with a blend that you're like I'm bottling that?
• 22:04
  Speaker 3: Um, i think, like a lot of other things, the time was spent before I did that blend and that I've been tasting whiskies in this capacity for the last 13 years And so I've got a really, i think, a good handle on what each whisky is.
• 22:29
  Speaker 3: So I kind of started with a notion and what these flavors are gonna be, based on what I knew about the whisky beforehand.
• 22:39
  Speaker 3: And then it was just a matter of kind of more what you're referring to, kind of pinpointing it and balancing it out, and it's a little bit more of okay, we blended these 20 barrels together.
• 22:54
  Speaker 3: We need a little bit more of that.
• 22:56
  Speaker 3: Put another barrel of the lighter whisky in there.
• 23:00
  Speaker 3: Or, like the clearest example I had, i mentioned the Good Day in Sunshine, which was the Canadian blend and finished in Rome, and because that whisky is so light, the rum takes over really quickly.
• 23:12
  Speaker 3: So that was like I knew what I was doing.
• 23:16
  Speaker 3: I think I knew where I was going.
• 23:18
  Speaker 3: But then when I got the first blend that I put together I think it was like six or seven barrels the rum was too much, so I had to go back and then age a couple more barrels in rum for like a couple of days to blend it back into that whole blend to get to where I really wanted to go.
• 23:41
  Speaker 1: Oh, that's so unique, that's such a great insight.
• 23:43
  Speaker 1: So I mean, so part of it is you've been doing this for a while, i mean, and so you know what.
• 23:54
  Speaker 1: So are you purchasing barrel going around and also purchasing barrels from everywhere, or do you have people that are like out there feelers and they're like you need to go, you need to go see about these barrels Or you need to go?
• 24:10
  Speaker 1: how does that whole process work?
• 24:12
  Speaker 1: Because it's like it's cool, because we're talking to a guy that is taking a North American but at one point have you thought about blending cross?
• 24:29
  Speaker 1: you know Irish, scotch bourbon, have you even gone that far?
• 24:35
  Speaker 1: You know what I'm saying, because you've taken what the Scotch people have been doing forever.
• 24:40
  Speaker 1: But America was so, up until a while ago, so resistant to doing that kind of blending.
• 24:48
  Speaker 1: If you said blend, they were like fuck that.
• 24:52
  Speaker 1: You know what I mean.
• 24:54
  Speaker 3: And well, even in the Scotch world, blend in let's call it our generation, blend was an ugly word, right, that's the cheap stuff is kind of the notion there, not the notion of some being greater than its parts.
• 25:11
  Speaker 3: And for how long did the Scotch industry push the idea of single malt and old whiskey And then kind of changed it?
• 25:23
  Speaker 3: And again I referenced Compass Box, and you know, and John over at Compass Box tried to and I think succeeded very well, talking about blend and talking about blending malts, and again it's the final product that's more important than the components.
• 25:41
  Speaker 3: But you know, you go out there and you know, from going back 25, 30 years, i had a marketing agency and we did a lot of liquid work and Chivas Regal, and to this day they're doing fine.
• 25:55
  Speaker 3: They don't need our sympathy.
• 25:56
  Speaker 3: But the idea and I think it's a great blend, but it's not a single malt, right, and so the perception is not, you know, this is something better And I think here in the US even harder to overcome that, because our blended American whiskey, again not knocking, it was like Seagram 7, which is and I might have the percentage wrong, but it's 20% whiskey, 80% grain, neutral, and that's what an American blend was, and so again, you've got to train people on something that they don't really really a lot of people don't want to delve into, and I think you know I think Barrell's done a great job conveying the idea of a sophisticated American or North American blend, and some others out there that have really kind of led the charge on that.
• 26:52
  Speaker 3: So it's kind of a fun time to play around with.
• 26:55
  Speaker 3: You know, something like Cross-Border Jackpot, though still goes into the liquor store and the retailer is kind of like well, where do I put this Right in between?
• 27:06
  Speaker 3: In between I try well, you put it in the American section and you put it in the Indian section, and hey, why don't you put it in the scotch section, just in case?
• 27:14
  Speaker 3: usually I get kicked out.
• 27:17
  Speaker 1: But but put it behind the counter and say it's special.
• 27:22
  Speaker 3: Yeah, yeah, i mean, we've got our retailers who know what we're doing and appreciate us, and we appreciate them.
• 27:29
  Speaker 3: But you know, the stuff like Cross-Border, jackpot and Good Day are maybe 5% of what we do.
• 27:36
  Speaker 3: It's a lot of fun, but people want bourbon and rye.
• 27:42
  Speaker 1: Yeah, yeah, and you were like you were saying real quick, Shavad's Regal.
• 27:49
  Speaker 1: I mean, like you said, there's a 90% of whiskey drinkers are into what they're not about.
• 27:58
  Speaker 1: That other 10% of unique, crafted, special.
• 28:03
  Speaker 1: They want what they want and they want it to taste the same every single time they go buy a bottle.
• 28:10
  Speaker 1: They want it to be.
• 28:10
  Speaker 1: They want to know that their beam tastes like beam or their Jack Daniels, and that's what they're in it for.
• 28:16
  Speaker 1: They're not in it for anything else.
• 28:17
  Speaker 1: And that's a huge market.
• 28:19
  Speaker 1: There's no doubt about it.
• 28:20
  Speaker 1: You know they meet those demands.
• 28:23
  Speaker 1: But when it comes to all the you know, all the small batches and everything, which that's where the uniqueness is, that's where, as a person who loves whiskey, you just, i mean it's just a playground every day And I really feel, when I mean you've been in it for 30 years, right, i've been in it.
• 28:47
  Speaker 1: I mean my dad drank Jack Daniels and when I was a kid I did everything I could to drink Jack Daniels with him, but not tasting.
• 28:54
  Speaker 1: You know that was the goal Figure out how to get it down my throat, doing what it needs to do, without tasting it.
• 29:01
  Speaker 1: And then, like in the 90s, the single barrel came out Jack Daniels single barrel and I was buying it because it was $30 some dollars and that was expensive.
• 29:09
  Speaker 1: It's somehow that was expensive.
• 29:12
  Speaker 1: My dad didn't want anything to do with it because it wasn't Jack Daniels as far as, but I thought it was.
• 29:17
  Speaker 1: That's kind of got me into, you know, getting into other higher end spirits.
• 29:21
  Speaker 1: But as I really got into this in 2000, like end of 2017, early 2018, and have tasted so much whiskey and seen just the difference between the marketplace now, whereas if someone said finished bourbon, back then they were like castrated, tart and feathered and sent out because you know that's not a bourbon.
• 29:48
  Speaker 1: And now people are accepting of all that.
• 29:51
  Speaker 1: But there's so much I mean it's got to be exciting at this point that they're accepting what you're doing.
• 30:00
  Speaker 3: It's been exciting, just kind of doing what I've been doing for the last 15 years and both you know, being able to see an opportunity and bring it to market and seeing how the landscape has changed.
• 30:19
  Speaker 3: I think, when you know again, going back to 2010, when we started redemption, there were less than 10 rise on the market Is redemption you were purchasing from MGP.
• 30:34
  Speaker 3: Mm-hmm, yeah Because.
• 30:37
  Speaker 1: I did not know that.
• 30:39
  Speaker 3: Actually, if we're gonna get tactical, we were purchasing from LDI.
• 30:44
  Speaker 3: It wasn't even owned by MGP at that point.
• 30:47
  Speaker 3: Okay, and I think sometimes the history of that place gets lost.
• 30:52
  Speaker 3: You know there's been a distillery of some form there for, i think, back to 1850 or so.
• 31:02
  Speaker 3: And you know, the day after prohibition, miraculously enough, it became the Seagrams Distillery And you know, and Seagrams put a lot of resources into trying to, i guess doing what Buffalo Traces has been doing now that people care, like, what's the best?
• 31:26
  Speaker 3: you know what's the best barrel entry point for our whiskey?
• 31:29
  Speaker 3: What are the best yeasts?
• 31:30
  Speaker 3: You know Seagrams also had four roses and not, and they all shared, they shared yeast, they shared information with the distilleries in North America, up in Canada, as well as distilleries around the world.
• 31:47
  Speaker 3: So you know there was a lot going on there and they were then and are now making good, consistent whiskey.
• 31:57
  Speaker 3: You know it's sell as much to me anymore, but that's okay.
• 32:00
  Speaker 1: Well, that's because they're fricking.
• 32:02
  Speaker 1: They thought they made enough, but we all know nobody can make enough.
• 32:08
  Speaker 1: I mean, what is it?
• 32:11
  Speaker 3: Until you make too much, which is the whiskey business in a nutshell.
• 32:15
  Speaker 1: Well, do you think we're gonna get to that point?
• 32:17
  Speaker 1: Because I mean what were they saying?
• 32:19
  Speaker 1: But when our population before prohibition we're still only at 87%, we haven't even gotten to 100% of what was being made in the early 1900s, i mean and think about how much bigger that market is.
• 32:36
  Speaker 3: Let me check my crystal ball.
• 32:37
  Speaker 3: I'm not sure.
• 32:41
  Speaker 3: I mean that's an interesting way to measure it.
• 32:44
  Speaker 3: But you know, in the early 1900s there wasn't as much tequila and vodka being sold.
• 32:51
  Speaker 1: Well, yeah, and everybody was passing out in the streets, so we don't want that right.
• 32:56
  Speaker 3: Sure, yeah.
• 32:57
  Speaker 3: No, definitely not.
• 32:58
  Speaker 1: Yeah, because that leads to bad things.
• 33:03
  Speaker 4: Before we move on to the next one what so this blend the cross border, obviously as you call it.
• 33:10
  Speaker 4: I don't know of any other that are blending with Canadian whiskey.
• 33:18
  Speaker 4: Is this pretty rare?
• 33:22
  Speaker 1: I mean, i mean, freddie has made a little book with.
• 33:24
  Speaker 1: I mean it just depends on what you have right.
• 33:32
  Speaker 3: Yeah, i think Beam has done some, positive Barrel has done some and I think you'll see more of it.
• 33:39
  Speaker 3: I think you'll also see more quality Canadian whiskey.
• 33:46
  Speaker 4: Is this a?
• 33:46
  Speaker 4: so?
• 33:47
  Speaker 4: is this the cross border jackpot?
• 33:49
  Speaker 4: Is that something you're gonna keep in your line?
• 33:51
  Speaker 4: or is this kind of like, oh, we're gonna do it and then it'll go away and come back?
• 33:54
  Speaker 4: or is it gonna be consistent?
• 33:57
  Speaker 3: Everything that I label as proof in wood is generally limited time only.
• 34:01
  Speaker 3: Usually it's because I don't have any more, right, okay, we'll see.
• 34:10
  Speaker 3: And also it depends on what works Yeah for sure.
• 34:18
  Speaker 1: That's just totally honest right there.
• 34:20
  Speaker 1: All right, what are we doing next?
• 34:23
  Speaker 3: What are we doing next?
• 34:24
  Speaker 3: We're going to what I think is our best value the roulette ride.
• 34:31
  Speaker 1: The roulette ride.
• 34:32
  Speaker 1: I don't think I gave you that one because it's not open CT.
• 34:36
  Speaker 3: Well, you got big hands.
• 34:37
  Speaker 3: Or is that a small bottle?
• 34:39
  Speaker 1: It's a really really small bottle.
• 34:40
  Speaker 1: But thank you, I don't even know it's a screw cap, right.
• 34:45
  Speaker 1: Yeah.
• 34:46
  Speaker 1: It's 99 cents at the beer depot.
• 34:53
  Speaker 3: A 750 will generally run less than $30.
• 34:57
  Speaker 4: Okay, we do not have it, but we did drink it in Galina.
• 35:00
  Speaker 4: Yes, but my palate has been completely obliterated since then, so I cannot remember what it was like.
• 35:11
  Speaker 3: It was delightful.
• 35:11
  Speaker 3: You loved it, absolutely loved it.
• 35:13
  Speaker 3: You wouldn't stop talking about it.
• 35:15
  Speaker 3: It's four years old and 100 proof.
• 35:19
  Speaker 1: Four years old.
• 35:19
  Speaker 1: Okay, i'm getting grapes.
• 35:24
  Speaker 1: Oh, holy shit, that's a lot of chocolate.
• 35:29
  Speaker 1: That's pretty damn good.
• 35:31
  Speaker 3: Yeah, it's pleasant on its own but, as I said, it was born to be a cocktail whiskey.
• 35:40
  Speaker 1: So what's?
• 35:40
  Speaker 1: your favorite cocktail with this.
• 35:45
  Speaker 3: So I'm pretty boring when it comes to cocktails.
• 35:48
  Speaker 3: Absolute favorite cocktail is a Manhattan, and in the Manhattan was kind of how I arrived at Rye.
• 35:59
  Speaker 3: I originally drank a bourbon Manhattan.
• 36:04
  Speaker 1: So it's back, it's from, it's for move in there right.
• 36:09
  Speaker 3: Yeah.
• 36:10
  Speaker 1: What, what's your?
• 36:11
  Speaker 1: what do you use for?
• 36:12
  Speaker 1: for me, what, what remove to do you use in your manhattan's?
• 36:17
  Speaker 3: on on a regular basis.
• 36:18
  Speaker 3: I will use dole and I will sometimes use some kind of fancy remove.
• 36:26
  Speaker 3: But dole does a trick and balancing it right You get a great cocktail.
• 36:33
  Speaker 1: Okay, yeah, i would.
• 36:36
  Speaker 1: You didn't see me.
• 36:37
  Speaker 1: Spit this one out.
• 36:38
  Speaker 1: It's not seagrass.
• 36:39
  Speaker 1: Any right or angels?
• 36:43
  Speaker 1: envy.
• 36:44
  Speaker 1: I like seagrass, i do not.
• 36:46
  Speaker 1: So so just for my, just my history, there's a certain type of rye that just hits me wrong.
• 36:53
  Speaker 1: But if you're talking about chocolates and mints and you get that and there's so much and I have evolved to like more and more, but I mean there's been some some rise that just hit me the wrong way.
• 37:06
  Speaker 1: It's funny because MGP 95 five, usually if someone's using that, i didn't like it, okay.
• 37:15
  Speaker 1: But but Aaron Harris, when he was at watershed, had an MGP 95 rye, and then also I was at Dayton barrel works and they have a 95 five rye and those are absolutely delicious.
• 37:34
  Speaker 1: It's just it comes down to who's picking the barrels and that's really what it comes to.
• 37:40
  Speaker 3: There's some of that, one of the things I think overall that that you can say about rye that you know, unless there's something wrong with it, that it was distilled wrong or handled poorly.
• 37:55
  Speaker 3: Then it comes down to you know subjective, that you like a flavor or style better than than another and somebody else feels differently, and that's that's what's really great about where we're at right now.
• 38:09
  Speaker 3: And when we first started bottling this 95 five and especially we were bottling it at about two to three years old It tasted different than what people were used to.
• 38:24
  Speaker 3: If you can imagine that right now it's ubiquitous, but at that time written house was a standard and written house is a great ride.
• 38:33
  Speaker 3: But it it tastes very different.
• 38:35
  Speaker 3: It's more of that punchy in the face, kind of gritty rye, and this especially younger.
• 38:43
  Speaker 3: The 95 five is a little bit more floral, a little sweeter, oddly enough.
• 38:48
  Speaker 3: So people, some people had a problem with it.
• 38:52
  Speaker 3: Some people absolutely loved it and that's again kind of cool.
• 38:55
  Speaker 3: You, you can pick your style.
• 38:57
  Speaker 3: No, what's great in going back to proof and with the next thing we're going to open up is the senator.
• 39:05
  Speaker 1: So explain your poll.
• 39:08
  Speaker 1: Ok, most people in whiskey try and avoid politics.
• 39:16
  Speaker 1: Ok, but you have good rule, but you've completely grab a glass.
• 39:24
  Speaker 1: You completely dove into politics by your name.
• 39:29
  Speaker 1: I mean, i'm not saying you're picking a side, but it's political all day long.
• 39:35
  Speaker 1: So what made you?
• 39:37
  Speaker 1: what made you go into that?
• 39:41
  Speaker 3: So first things first.
• 39:43
  Speaker 3: The senator is six years old, same as a senator's term, and the standard senator is generally small batch, about 20 or so barrels at a time, always at barrel proofs.
• 39:58
  Speaker 3: You've got a.
• 39:59
  Speaker 3: You've got a single barrel pick What.
• 40:04
  Speaker 3: What I?
• 40:05
  Speaker 3: what I think is important is a 95, five rye between six and ten years old really, really shines.
• 40:12
  Speaker 3: You get a great balance between the flavors of the wood and the flavors of the spirit.
• 40:20
  Speaker 3: You can really taste that.
• 40:21
  Speaker 3: It's right.
• 40:24
  Speaker 1: So, after just tasting the four year roulette, which I could smell the rye, the senator tricks you where it could.
• 40:36
  Speaker 1: It has bourbon notes.
• 40:38
  Speaker 1: It doesn't have the rye spice.
• 40:42
  Speaker 1: I don't smell any of that rye spice that I do on the taste it.
• 40:48
  Speaker 3: The taste is balanced.
• 40:49
  Speaker 3: But you know the bourbon barrel and the rye barrel is the same barrel, so that's where you know.
• 40:54
  Speaker 1: So you're pick up that caramel based off so OK, so OK.
• 41:00
  Speaker 1: how much does the char that the place that you're buying from does that matter to you?
• 41:10
  Speaker 3: Well, generally we get the standard three, three on the stage four in the heads.
• 41:16
  Speaker 3: But it's an interesting question because there's been an evolution of, i guess, kind of you know it's one of.
• 41:30
  Speaker 3: Whiskey is one of those things that the more I learned, the less I know that when, when, when I first started buying this particular rye it was, we knew what it was, we knew how it was made, but you bought the finished barrel of whiskey and we didn't think much about the wood.
• 41:51
  Speaker 3: We knew what the char level was, didn't think much about it, we didn't think much else about the wood.
• 41:57
  Speaker 3: But then, in around 2014, there was a barrel shortage and the folks at the distillery were, yeah, because we would go to them and say we would like this many barrels and they would say that will cost you this much money.
• 42:12
  Speaker 3: And they gave you a barrel with full of whiskey that they had bought.
• 42:17
  Speaker 3: They had bought the barrel and they had filled it with whiskey for us.
• 42:20
  Speaker 3: So we'll put that in the Rick house and we'll wait till it's ready.
• 42:23
  Speaker 3: And that was how we, how we dealt with it, and we knew what it tastes like.
• 42:27
  Speaker 3: We knew what aging was doing to it.
• 42:29
  Speaker 3: Well then they said well, we got whiskey for you, but we've got no barrels.
• 42:33
  Speaker 3: So now I got to go out and find barrels and you go to the coopridge and you know if we were lucky to talk to a coopridge at that point, but there would be all these questions.
• 42:45
  Speaker 3: It wasn't just about char, it's how long do you want the wood to be seasoned?
• 42:50
  Speaker 3: do you want to season it outside?
• 42:52
  Speaker 3: do you want dry kiln?
• 42:53
  Speaker 3: and you start tasting different things that have been aged and you're like oh and again, back to now.
• 43:01
  Speaker 3: I know more, but I feel like I know less because there's so many avenues.
• 43:06
  Speaker 1: I mean we deal with Greg Schneider and for the last couple years he has been dealing with the West Virginia barrel company which he helped set up and he helped them start because he knew there was gonna need a need for barrels and they did it great.
• 43:23
  Speaker 1: But he also knew they were cutting oaks off the shade side of the mountain which was giving him better rings he's getting more rings per inch and he basically went down on every single 600 barrels and picked out the staves that were the ones he wanted for those barrels.
• 43:43
  Speaker 1: That would then, you know, season outside for however long he wanted to.
• 43:49
  Speaker 1: Then they make the barrels for him and that that whiskey is going to be ready in this year.
• 43:56
  Speaker 1: It'll be four years.
• 43:57
  Speaker 1: So he's gonna see you know how long he wants to put it out.
• 44:01
  Speaker 1: But I'm excited for that because when he talks about all the, you know the chemicals in the wood, you know it all matters.
• 44:09
  Speaker 1: I mean the same thing where you capture your yeast, where the barrel, the barrels you know most state, most barrel companies use when they're it's not just one tree that the staves are coming from, it's from multiple trees.
• 44:24
  Speaker 1: But you know, if you want to really get into it like find some trees that are growing next to a strawberry.
• 44:32
  Speaker 1: You know what I mean.
• 44:33
  Speaker 1: There's so much kids, so you know it's.
• 44:36
  Speaker 3: The rules are so strict, but yet there's so many intangibles right to change what the whiskey's gonna do yeah, and a lot of times well almost all of the time even if I had that knowledge, i don't have the ability to do what Greg's doing.
• 44:57
  Speaker 3: And then, and a lot of the times, you don't get to find out what you have.
• 45:03
  Speaker 3: And probably even even when you think you're choosing, you probably find some mysteries.
• 45:08
  Speaker 3: But you know, we've had barrels that were born on the same day, you know, filled on the same day and put in the same place in the Rick house and Six years later They're very different.
• 45:22
  Speaker 3: Yeah, why we're?
• 45:24
  Speaker 3: you know the grain is a little bit different and things like that, and it's kind of it's, it's kind of fun.
• 45:30
  Speaker 4: But Yeah, the Go ahead.
• 45:34
  Speaker 4: The senator here that we just drank, did you?
• 45:37
  Speaker 4: so it has a very different.
• 45:39
  Speaker 4: I'm gonna tell you I get a note on this that I'm not sure that I've got a Lot of any things.
• 45:47
  Speaker 4: I get a little bit of a pickle and then it's um.
• 45:52
  Speaker 3: That's an M&M teacher, Yeah.
• 45:55
  Speaker 4: I don't.
• 45:58
  Speaker 3: It comes across in different ways.
• 46:00
  Speaker 3: You'll get.
• 46:00
  Speaker 3: You'll get a little dill and or sometimes a lot of dill and a minute And then all finish Is something that you'll get commonly.
• 46:10
  Speaker 3: Now, that's this.
• 46:11
  Speaker 3: That's a single barrel with the batches.
• 46:13
  Speaker 3: We, you know, try to create a blend with the single barrels.
• 46:17
  Speaker 3: I pick one that are generally interesting.
• 46:22
  Speaker 4: Yeah, from pickle to like a sweetness, though it gets honey.
• 46:28
  Speaker 1: It's like that's what saves this, because Will, it is classic for dill and I just can't.
• 46:36
  Speaker 1: I it's not me, it's just me.
• 46:39
  Speaker 1: I try and explain all you know to our listeners.
• 46:41
  Speaker 1: It doesn't matter what, what you, what you like is what matters the most.
• 46:46
  Speaker 1: I mean Everybody.
• 46:48
  Speaker 1: There's nobody who can sit there and rip on you because you like something.
• 46:52
  Speaker 1: I try and you know.
• 46:53
  Speaker 1: There's all these people who are like it's too low-proof or it's a drink, what you like and it's personal.
• 46:59
  Speaker 1: It's just like there's nobody who should tell you what you like or what you don't.
• 47:03
  Speaker 1: It's like if you don't like lobster, don't eat it.
• 47:06
  Speaker 4: I mean, it's that simple but you're right, it the honey saves, it the honey saves.
• 47:11
  Speaker 4: I love it.
• 47:11
  Speaker 4: That's the part There's a little bit I can hear.
• 47:14
  Speaker 1: I get the met menthol.
• 47:15
  Speaker 1: But there's that sweet honey, that's there, which, if it's just dill and I call it celery, it's a vegetable kind of thing.
• 47:24
  Speaker 1: I that's the part I don't like I've actually had, i've actually called, i've actually picked them from aldehyde out of.
• 47:32
  Speaker 1: It's just horrible.
• 47:34
  Speaker 1: There's some some rise.
• 47:35
  Speaker 1: I just hate.
• 47:36
  Speaker 1: And then I was talking to hunter coffee at a whiskey thief and he's like Well, one, one month we taste the barrel and it tastes like that, it's got the dill, it's got everything.
• 47:47
  Speaker 1: And then we let it sit for another month and we taste out of it and all sudden it's chocolate and mint.
• 47:52
  Speaker 1: It just comes down to when you, dave Schmier, decide that barrel is ready to put into your Arsenal.
• 48:03
  Speaker 1: That's what it comes down to.
• 48:04
  Speaker 1: That's where the trust as a blender people need, right, i mean.
• 48:09
  Speaker 3: Single barrel.
• 48:10
  Speaker 3: We're not blending and single barrel also kind of you know this is interesting.
• 48:15
  Speaker 3: I don't love it, but I know somebody does And so we get that to people.
• 48:21
  Speaker 3: And on that you were talking about, you know, flavor changing in a month, one of the things that Proof and Wood does for single barrel, which was at first more of a convenience, because I do not own the bottling lines and You may or may not know this, but even when you do own the bottling line, single barrels are a pain in the ass.
• 48:42
  Speaker 3: They're a useful and we love, right, and we love our single barrel customers.
• 48:48
  Speaker 3: But because of that, i would pick 20, 25 barrels and we would bottle them In series to make it more efficient, and so we would have them all all ready to go.
• 49:00
  Speaker 3: And what, what a pleasant surprise out of this was I Would present my buyers with the bottle samples already bottled, and So there would never be flavor drift when somebody you know I picked that six months ago This isn't what I picked.
• 49:17
  Speaker 3: Well, it's a barrel you picked but it didn't get bottled, so we've got that.
• 49:21
  Speaker 3: Before you pick it It's already in the bottle and then we all.
• 49:25
  Speaker 1: It's a way to do that.
• 49:26
  Speaker 1: There's no doubt.
• 49:27
  Speaker 1: I mean, then you get what.
• 49:29
  Speaker 1: What you're picking is what you're picking now.
• 49:33
  Speaker 3: Again, we're taking away the romance of walking through the Rick House with the whiskey thief.
• 49:37
  Speaker 1: But here we are.
• 49:38
  Speaker 1: But when like, for instance, uh, it's, it's five months Wait time between when you pick and when you get it, which is good for a group like mine, because that gives me time to Presell the box, the, the barrel Okay, i have no problem with that.
• 49:59
  Speaker 1: But at the same time they tell me they dump it into stainless steel and let it sit there So it doesn't keep aging.
• 50:06
  Speaker 1: But I'm going Sitting two months in stainless steel has to do something.
• 50:13
  Speaker 1: I mean, i understand it doesn't do what it does sitting in Two months in a barrel full.
• 50:19
  Speaker 1: You know, aging further, but it's not a neutral thing, i mean.
• 50:25
  Speaker 1: I mean anybody knows you drink Beer out of a keg right on tap, you drink beer out of a bottle or you drink beer out of a can.
• 50:35
  Speaker 1: It's just.
• 50:36
  Speaker 1: It's all different experiences, right?
• 50:41
  Speaker 1: Yeah, i mean, if it's sealed well, it should be pretty, pretty solid and I've always found so far I've done a bunch of barrel picks with Kentucky bourbon festival, ohio, and then also a couple with the scotchy bourbon boys I've found that actually what I've tasted on these picks, usually once it's in the bottle, most of the time it's better, even better than what I tasted in the you know.
• 51:05
  Speaker 1: So so far I haven't had that experience yet was like what is this?
• 51:10
  Speaker 1: So I'm hoping I never have it.
• 51:13
  Speaker 3: But there you go or or it happens in a really really good way.
• 51:17
  Speaker 1: Yeah, yeah, definitely.
• 51:19
  Speaker 1: So what's next?
• 51:20
  Speaker 1: so?
• 51:22
  Speaker 3: We do, you guys.
• 51:23
  Speaker 3: You would ask the political question.
• 51:25
  Speaker 3: Yes.
• 51:27
  Speaker 3: So now we're gonna debate.
• 51:29
  Speaker 3: No, i like telling the story.
• 51:32
  Speaker 3: I've probably, i've probably told it a million times, but but I still love it that It's sometimes cliche that this is also a business of people, but it's.
• 51:45
  Speaker 3: But it's true.
• 51:45
  Speaker 3: And The what we've come to call the DC collection began when my distributor in DC, who I've known for many years, came to me and said hey, you know, i grew up in DC and I've always lived here and The inauguration is always a big party, no matter who wins.
• 52:10
  Speaker 3: Could you possibly source me a four-year-old whiskey and an eight-year-old whiskey And we'll call it one term and two term?
• 52:16
  Speaker 3: And I was like okay, i'll accept that challenge and I think we did a eight-year-old bourbon and a four-year-old rye, called it presidential dram.
• 52:29
  Speaker 3: One term and two term.
• 52:30
  Speaker 3: You know, i mean we try to keep In this, in this sphere of my life, politics out of it, and and so you'll.
• 52:40
  Speaker 3: Well, you got the single barrel, so we use different color wax on those.
• 52:43
  Speaker 3: But If we're doing and we change, we change the wax than the labels all the time.
• 52:48
  Speaker 3: So if it's got blue wax, the front label is going to be red, and if it's got red wax, the front label is going to be blue writing, so they're always red, white and blue, and and and that's where we go The most political we'll talk about Is, you know, like their namesakes the senator and the representative are always for sale, but that's a nonpartisan dig, i think.
• 53:13
  Speaker 3: So that it's.
• 53:14
  Speaker 3: We started with the presidential dram.
• 53:18
  Speaker 3: It was only in dc And, and it was really successful, and so we decided to do that every four years.
• 53:24
  Speaker 3: The second time we did it it it was a nationwide project, and along the way, i had some 12 year old bourbon that we bottled as ambassador, some 14 and 16 year old Tennessee bourbon that we call the justice.
• 53:41
  Speaker 3: And then again, the representative and the senator are always available.
• 53:49
  Speaker 1: Excellent.
• 53:50
  Speaker 1: So that's what this is the representative.
• 53:52
  Speaker 1: That's your bourbon, correct?
• 53:58
  Speaker 3: That is our bourbon.
• 53:59
  Speaker 3: It's a minimum of four years old and again, small batch, 20 barrels or so at a time, and barrel proof, what?
• 54:07
  Speaker 3: what proof do you have on that one there, let's see 13.5.
• 54:13
  Speaker 4: Yeah, that's about average.
• 54:16
  Speaker 3: So, again, that is also a single barrel that you have there, so that might be kind of funky, but to me it's a really good solid bourbon.
• 54:23
  Speaker 3: It's got 75 corn, so it's corn for it, but 21 percent rye, giving it some pretty cool flavors.
• 54:30
  Speaker 3: As it does it matures, but it's got a great nose At four years old in barrel proof.
• 54:37
  Speaker 3: It's just a really solid bourbon, which is what I always thought of it as, not not as the best bourbon in the world, but we'll take that award once again, absolutely.
• 54:49
  Speaker 1: So this is the this, this blend, that you did of the representative, was named the best bourbon in the world.
• 54:56
  Speaker 1: Right, that is correct.
• 54:58
  Speaker 1: Okay, not the single barrel that's going out, but but that's.
• 55:02
  Speaker 1: This is supposed to be even better than the best bourbon in the world.
• 55:07
  Speaker 1: Right, it's, it's it's unique.
• 55:11
  Speaker 3: Yes, Universe.
• 55:16
  Speaker 1: I pick up a shit ton of corn on this one.
• 55:18
  Speaker 1: I mean that's what I?
• 55:20
  Speaker 1: definitely that 75 corn is right there.
• 55:21
  Speaker 1: And then you do get the spice of.
• 55:23
  Speaker 1: You know the, the punch of the rye, but not the flavor profile, even like I'm just smelling corn on the cob on the nose.
• 55:40
  Speaker 4: See, I think it's.
• 55:40
  Speaker 4: I think it's sweeter than that.
• 55:41
  Speaker 1: I don't think it's as How sweet do you want from corn on the cob?
• 55:47
  Speaker 1: I mean that's.
• 55:49
  Speaker 1: I don't think what I'm not shitty corn on the cob, really, really good corn on the cob.
• 55:54
  Speaker 1: No, that's, that's um, what I like about everything that you've done.
• 56:02
  Speaker 1: Dave, and you know I I pretty much um Martin Duffy is the one who always has talked to me about you and uh I.
• 56:14
  Speaker 1: We talked in One when the Kentucky bourbon festival came back.
• 56:20
  Speaker 1: We got to talk a little bit on bourbon in the air.
• 56:24
  Speaker 1: You were there and whatever.
• 56:27
  Speaker 1: That's where I first met you and uh I I had to seek you out because that's uh, because he told me I had to, so I did and um, i'm glad that I did and that uh got to.
• 56:42
  Speaker 1: Got to meet you in Galena, but you know, talk about So there's so many people out there buying Mgp, You know you got different brands.
• 56:54
  Speaker 1: I just went to michigan.
• 56:55
  Speaker 1: My son has moved to uh Interlock in, which is right outside of traver city couple distilleries up there.
• 57:04
  Speaker 1: I had no idea traver city Distilling company you know went there and thought that I was gonna see you know because.
• 57:12
  Speaker 1: But I had no idea that it was, you know she's.
• 57:14
  Speaker 1: She's like we're building a main distillery out on the peninsula Here's our pot still, which we only run During the winter because in the summer it's too hot and we're talking michigan And then she's like but all of our bourbon is sourced from mgp, which is fine.
• 57:32
  Speaker 1: I I have no problem with that.
• 57:34
  Speaker 1: There's a lot of people doing that, you know.
• 57:36
  Speaker 1: But just talk about Being a blender in this, you know, overall, in this, you know, you've, you've added a uniqueness to what you're doing, because you're Purchasing from all around and then starting to put together something that you know, not everybody's doing um, i I think I mean Going back to the beginning.
• 58:06
  Speaker 3: I I think, um, depending on people's perspective, what?
• 58:12
  Speaker 3: what does buying from mgp mean?
• 58:14
  Speaker 3: and It's always been really good, really consistent whiskey.
• 58:19
  Speaker 3: So, um, you know, any good chef will tell you start with good ingredients and and And don't fuck them up.
• 58:28
  Speaker 3: And I think that's that's kind of them, the, the basic model that that I take, and and I really enjoy their whiskey, even though they don't sell as much as I'd like Anymore, but that's okay.
• 58:42
  Speaker 1: I've got.
• 58:42
  Speaker 1: have they expanded To make more?
• 58:45
  Speaker 1: I mean, I don't hear shit like that from them.
• 58:49
  Speaker 1: You know what I?
• 58:49
  Speaker 3: mean They bought places.
• 58:50
  Speaker 3: He's had various expansions of you know nothing.
• 58:54
  Speaker 3: You know as dramatic as some of the big boys in Kentucky, but they increased their, their capacity over over the years.
• 59:02
  Speaker 3: Um, you know, they've gone on a different pathway.
• 59:05
  Speaker 3: Um, i still buy a good amount of whiskey, either from them or that was made by them.
• 59:11
  Speaker 3: Um, but The last two years It's it's kind of interesting.
• 59:17
  Speaker 3: Um, i've been buying whiskey from all over the country.
• 59:19
  Speaker 3: I've got rye made in california, malt from colorado, uh, urban from kentucky, tennessee, ohio's north carolina.
• 59:29
  Speaker 3: So it's, it's going to be it, it's going to be a fun future.
• 59:32
  Speaker 3: Um, i've got, i've got enough whiskey and enough to keep me busy.
• 59:36
  Speaker 3: But, um, i I think, uh, again, people put their own spin on it.
• 59:42
  Speaker 3: You know what ag bond and will proof.
• 59:46
  Speaker 3: Uh, and people have their own tact.
• 59:48
  Speaker 3: Again, i try to focus on quality whiskey in a bottle at a fair price, and I think that is a heart of of what sets Crufinwood apart.
• 59:58
  Speaker 3: Um, and then having fun with the other stuff and saying, hey, we could do this and we can do that.
• 1:00:04
  Speaker 3: Uh, the folks at traverse city, they're really good friends of mine.
• 1:00:08
  Speaker 3: They've even bottled whiskey for me.
• 1:00:10
  Speaker 3: Um, and it's been great to see them grow like a weed.
• 1:00:16
  Speaker 3: They're huge in Michigan and they've got a good footprint around the country And you know, in that respect they are actually building a real distillery, which is pretty exciting to see.
• 1:00:30
  Speaker 1: Well, up here in Columbus, Ohio, ryan Lane is building a real distillery.
• 1:00:37
  Speaker 1: And I'm sure when you said Ohio and whatever it's just like what's been going on is so fantastic, It's just like I still hope I'm still alive on the day when everybody makes, where it's like they've made enough whiskey, because so far I just love the one, the one best thing about not being able to meet the demand of whiskey that all these huge giant conglomerates I mean you're talking about worldwide, you know hundreds of million dollars and billion dollar industry they make, but they've not been able to meet that demand.
• 1:01:24
  Speaker 1: Of what people, as they keep getting into this.
• 1:01:27
  Speaker 1: You know, and that's exciting to me, you know.
• 1:01:30
  Speaker 3: But yeah, well, but the again.
• 1:01:34
  Speaker 3: The other thing about the whiskey business I mean, pick an age which you think is an average mature age of whiskey.
• 1:01:42
  Speaker 3: I mean four years is not an unusual right.
• 1:01:45
  Speaker 3: You've got to predict today what you're going to need in four years And beyond that.
• 1:01:50
  Speaker 3: If you're going a little bit bigger than that, right that, if you think you need to build another distillery or double the size of your distillery and whatnot, well, if your construction period is two years, you've got to know what you're going to sell in six years, which is really really difficult.
• 1:02:09
  Speaker 3: So you know, if you look back historically, you're either going to over, you're going to make too much, or you're going to make too little.
• 1:02:16
  Speaker 3: You're never going to get it right.
• 1:02:18
  Speaker 1: Yeah, it's just basically it's gambling.
• 1:02:21
  Speaker 1: I mean, you look at what I mean we're going down to Buffalo Trace on Thursday to podcast with Harlan Wheatley.
• 1:02:31
  Speaker 1: I've talked to him about his.
• 1:02:33
  Speaker 1: He makes a great podcast guy here, yes, he does, but but but he's overseeing that historic project.
• 1:02:43
  Speaker 1: I mean we're talking about doubling what they were producing before And I still don't under.
• 1:02:50
  Speaker 1: I understand marketing and it's going to be interesting.
• 1:02:53
  Speaker 1: What's going to happen.
• 1:02:54
  Speaker 1: He's like he assured me in November of 2021 that they're just doubling it.
• 1:03:02
  Speaker 1: They're doing the double Pappy, double Weller.
• 1:03:04
  Speaker 1: They've got the Rick houses and everything.
• 1:03:07
  Speaker 1: So I can't wait to go down there because we get to podcast live with them on Thursday.
• 1:03:12
  Speaker 1: But, like you said, they are laying their money down on that.
• 1:03:17
  Speaker 1: You know.
• 1:03:18
  Speaker 1: Double Weller, special Reserve, double Pappy Van Winkle, double Blantons.
• 1:03:25
  Speaker 1: I mean that's a lot.
• 1:03:27
  Speaker 1: That's a lot to put down, right, because right, because part of their marketing plan is it's like there's not enough.
• 1:03:34
  Speaker 1: So everybody, what's the most things that America's want?
• 1:03:38
  Speaker 1: America wants, we want what we can't have, because what's on the shelf, that sure as hell we're not trying to buy that right.
• 1:03:49
  Speaker 3: There's, there's, there's a little of that, and then there's, and there, you know, i have to think they know what they're doing.
• 1:03:56
  Speaker 3: What they're doing is so far outside the scope of what I do.
• 1:04:00
  Speaker 3: Oh yeah, that.
• 1:04:03
  Speaker 3: But you know, they've got a lot of sub brands And so if they find themselves with too much whiskey, i'm sure they'll have a solution, and then part of that solution will be oh well, we're going to have.
• 1:04:15
  Speaker 3: You know, we're going to, we're going to shut down for three months next summer and we're going to clean everything.
• 1:04:20
  Speaker 3: You know they, you know we're not going to do three shifts, we're going to do two shifts.
• 1:04:24
  Speaker 3: There's a lot of ways to do it And again, i couldn't even begin to speak to what their finance, but they do try and like.
• 1:04:34
  Speaker 1: for instance, they are putting out a peated bourbon.
• 1:04:38
  Speaker 1: I mean that is you, that that is what I want to talk to Harlan about.
• 1:04:44
  Speaker 1: That's their wood special wood project that they put out And it's a peated bourbon.
• 1:04:50
  Speaker 1: I'm like that intrigues the shit out of me.
• 1:04:52
  Speaker 1: but that's kind of more like what you're doing, right.
• 1:04:56
  Speaker 1: I mean you like to do those special things where there's you know you have, like you said, you have your base.
• 1:05:02
  Speaker 1: but at the same time the fun of it is doing the different blends and getting people and seeing what people love, right.
• 1:05:12
  Speaker 3: Yeah, yeah, i mean that's, that's fun.
• 1:05:13
  Speaker 3: You know who knows where that goes.
• 1:05:15
  Speaker 3: But if we have fun and then we stumble upon something great, i think you know if you're really looking at creative fun.
• 1:05:23
  Speaker 3: I mean, i think somebody the American single monster, are fun to watch.
• 1:05:28
  Speaker 1: Oh, that's, that's getting exciting.
• 1:05:30
  Speaker 1: I think that's every go ahead.
• 1:05:32
  Speaker 4: Ct.
• 1:05:33
  Speaker 4: No, Dave, are you?
• 1:05:34
  Speaker 4: so I mean, as far as blending, are you excited to try to blend some of the things like from Colorado and Texas?
• 1:05:41
  Speaker 4: Are you looking at that as a challenge to try to put something together, or is it something even on your radar?
• 1:05:49
  Speaker 4: Um?
• 1:05:51
  Speaker 3: I think you know on my radar as far as those things.
• 1:05:58
  Speaker 3: I mean, i've got some Colorado malt aging and it's only a year old and it's actually really delicious.
• 1:06:05
  Speaker 3: Um, you know, kudos to to my friend Steve at Golden Moon who distilled it for me.
• 1:06:12
  Speaker 1: Yeah, he's that.
• 1:06:13
  Speaker 1: Man knows what he's doing.
• 1:06:15
  Speaker 3: He.
• 1:06:15
  Speaker 3: Let us tell us that.
• 1:06:16
  Speaker 3: Um no, he's great.
• 1:06:18
  Speaker 3: I did, you know, i, i you know.
• 1:06:26
  Speaker 3: I suspect I might be boning that as it is, but we'll see when it gets a little older, whether, where, where I think it's best, you know well, but but even when you look at Hardin's Creek, they had a 15 year And it was an expensive bottle.
• 1:06:44
  Speaker 1: And then they had a less expensive bottle that was a two year whiskey And and it won.
• 1:06:50
  Speaker 1: I understand the wards that it won.
• 1:06:53
  Speaker 1: That are exactly that bullshit.
• 1:06:56
  Speaker 1: But at the same time, when you drink it it doesn't taste like a two year bourbon, i mean.
• 1:07:03
  Speaker 1: So there are bourbons that you're, that that are distilled, and also single malts that you know that you that are ready to go, and you got to just determine that, and that's where the trust in you comes in, right.
• 1:07:19
  Speaker 3: I hope yeah, And so age, age is, age is, age is a number, and we've been, we've been sold that the older the better, right, And you know, Yeah, so one of the worst bourbons I ever had was the oldest bourbon I ever had.
• 1:07:35
  Speaker 3: Yeah, because you're still selling for 20 grand a bottle.
• 1:07:40
  Speaker 1: But at the same time, there's people who have been convinced that it's the best bourbon they ever had.
• 1:07:45
  Speaker 1: Right.
• 1:07:46
  Speaker 4: I think, though, that's too, that it's like it gets confused with scotch and whiskey and like whiskey out of Canada.
• 1:07:51
  Speaker 4: is that that higher, higher age statement does something good for it?
• 1:07:56
  Speaker 4: And bourbon?
• 1:07:57
  Speaker 4: it doesn't necessarily work that way, because it's already maturing way before that.
• 1:08:02
  Speaker 1: Well, when I got into this Canada, what I was hearing out of Canada is they're really good blenders, they do really good blending, but it really comes down to trust because their rules of flavoring and coloring they don't.
• 1:08:20
  Speaker 1: They don't have to follow the same rules that we do here in the states as far as what what you're willing to do, and that's what what your whiskey is, so people don't trust them.
• 1:08:28
  Speaker 1: As much is that.
• 1:08:29
  Speaker 1: I mean, that's really what it comes down to right.
• 1:08:33
  Speaker 3: I think that that was probably oversimplified.
• 1:08:38
  Speaker 3: It's not you, but that that's the general idea.
• 1:08:41
  Speaker 3: I think most of Canadian whiskey has been met.
• 1:08:44
  Speaker 3: That we've had has been mass market whiskey And all of that applies.
• 1:08:50
  Speaker 3: You're seeing, and I can't think of the name, but there is a handful of people who are working exclusively with Canadian.
• 1:08:58
  Speaker 3: There are Canadian blenders and now distillers that are taking a more what's the word?
• 1:09:07
  Speaker 3: more luxury approach, a more serious, serious.
• 1:09:11
  Speaker 3: They're taking it more seriously And they're talking about what they're doing.
• 1:09:15
  Speaker 3: And it goes back to even an American whiskey, when people were.
• 1:09:19
  Speaker 3: You know, i think some of the negative backlash that MGP wrongly got came from the fact that there were people who were pretending to distill and saying, oh yeah, and here's my two year old whiskey for $50 a bottle, and while it was good, it wasn't, you weren't making it, and that's what would piss people off.
• 1:09:44
  Speaker 3: But what it comes down to it that you know, as a as a whiskey producer, you're obligated to tell the best story that you can.
• 1:09:55
  Speaker 3: We were all also obligated to tell the truth and some people weren't doing that.
• 1:10:00
  Speaker 3: And I think when, when you see some of these Canadian brands making their way into the marketplace, i think you're going to see people counting what they do And it's going to change perception for those brands.
• 1:10:12
  Speaker 3: On that note, you're opening up whenever the last.
• 1:10:17
  Speaker 1: We are talking about your tumbling dice.
• 1:10:21
  Speaker 3: So how old is that one?
• 1:10:22
  Speaker 3: Seven year.
• 1:10:28
  Speaker 2: You've got a five year.
• 1:10:30
  Speaker 4: The other one that I have, but the one that we're drinking, is a seven.
• 1:10:34
  Speaker 3: Yeah, the reason I asked that is because when we did the label, I thought it was really obvious that the dice tell you how tells you how old it is.
• 1:10:44
  Speaker 1: There you go.
• 1:10:46
  Speaker 4: Hey, dave, good, good observation, because I never knew that and I had this damn bottle for it.
• 1:10:51
  Speaker 4: Again, i thought it.
• 1:10:52
  Speaker 3: I thought it was obvious.
• 1:10:53
  Speaker 3: It's clearly a me problem, because I've met people who've collected them and they show me they have, like you know, they've got a four or five or six to seven And they're like, oh wow, i didn't know, this is it.
• 1:11:05
  Speaker 3: I'm an idiot I mean it's like right there.
• 1:11:11
  Speaker 3: Thanks.
• 1:11:11
  Speaker 3: Well, i'm the idiot because I thought it was obvious and it's.
• 1:11:14
  Speaker 3: It's clearly not.
• 1:11:15
  Speaker 3: That said, talking about age, talking about bullshit awards, and I think two years ago, tomelland day, a single barrel bourbon won the World Whiskey Awards Best Single Barrel Bourbon, and what was it?
• 1:11:32
  Speaker 3: which was fun?
• 1:11:33
  Speaker 3: but the two things that were even more fun about it were one way the World Whiskey Awards works is they award the best Kentucky bourbon and the best non Kentucky bourbon, and they picked the two against each other, and the first thing when we found out we won best non Kentucky is we looked up who bought that barrel and it was a Kentucky retailer.
• 1:12:01
  Speaker 3: The other fun thing was it was a four year old barrel.
• 1:12:05
  Speaker 3: Well, you know, you can get development in a four year old barrel that people love And then, to follow up, this year we also won with Tomelland I said best single barrel bourbon, and that was a six year old.
• 1:12:25
  Speaker 3: But what was what I love about that is, as much as we can talk about subjectivity and bullshit when it comes to awards is consistency.
• 1:12:36
  Speaker 3: That and and that's what we hope to convey that you're going to get quality, quality whiskey when you buy a roof and wood whiskey.
• 1:12:44
  Speaker 4: Yeah, this is.
• 1:12:45
  Speaker 4: This is the second, so the five year.
• 1:12:47
  Speaker 4: This is the second bottle I've had of it and it was a store pick down in Kentucky as well, and it's it's great.
• 1:12:57
  Speaker 4: I mean I love it.
• 1:12:58
  Speaker 4: I think I told you that when we were in Galena.
• 1:13:00
  Speaker 4: I think that that is one of for a long time was definitely like my go to like.
• 1:13:07
  Speaker 4: That's why that first bottle went so fast, but it's great in the seven years, equally as easy to drink and enjoy 11.5.
• 1:13:18
  Speaker 1: proof that that this, this is a sweet spot for me, oh yeah, it's like this is like my wheelhouse right here.
• 1:13:27
  Speaker 1: There's like the corn, a little bit of a caramel, but then there's a little bit of like, a like.
• 1:13:40
  Speaker 4: Yeah, it's like a chocolate.
• 1:13:42
  Speaker 1: I mean, it's like a burnt chocolate.
• 1:13:45
  Speaker 3: Yeah, you'll get that a lot.
• 1:13:46
  Speaker 3: I mean the.
• 1:13:48
  Speaker 3: the younger bottleings are a little bit more vibrant, and I love the mash bill.
• 1:13:53
  Speaker 3: I love the, the contrast between the sweet and the spice, and again, i think it's even more pronounced the younger it is.
• 1:14:02
  Speaker 1: Now this single barrel is seven year, I think.
• 1:14:05
  Speaker 1: out of all of them that I just tasted, That's what I put up.
• 1:14:10
  Speaker 1: I mean this is fantastic.
• 1:14:14
  Speaker 3: Weird, weird how it's the last one we tasted.
• 1:14:16
  Speaker 1: Yeah, just weird, isn't it like he did that on purpose.
• 1:14:20
  Speaker 3: No, I would never.
• 1:14:23
  Speaker 1: But at the same time, i mean you know, the greatest thing, the funnest thing that this hat that has to be about this is that one, every single, every single blend.
• 1:14:37
  Speaker 1: You know there's going to be the naysayers, right, but then there's going to be the people who like it.
• 1:14:43
  Speaker 1: I mean, have you ever had a bourbon or a blend that you've ever done where everybody just loses their shit and thinks it's the greatest thing ever?
• 1:14:53
  Speaker 1: I mean, you can't.
• 1:14:57
  Speaker 1: I mean it's just not something you can do, but it's such a huge.
• 1:15:01
  Speaker 1: If you can get like this many people out of this many people to like it, you're right on for a 20 barrel.
• 1:15:09
  Speaker 1: That I mean.
• 1:15:10
  Speaker 1: The goal is is to sell everything that you put on the shelf, right.
• 1:15:16
  Speaker 3: Yeah, i mean, i don't think we produce stuff that produces much hate, But, like you said, if I got this many people who love it, then we're winning.
• 1:15:28
  Speaker 3: We're, it's great.
• 1:15:29
  Speaker 3: We don't, we don't need to, we don't need to have everybody, we don't need to be a household name.
• 1:15:35
  Speaker 3: It's, you know, it's, it's fantastic the level that that we're at.
• 1:15:42
  Speaker 4: So I'm learning about your bottles by the fact that now I totally feel like an idiot about these dice.
• 1:15:49
  Speaker 4: But the wax?
• 1:15:51
  Speaker 4: So you do wax some bottle.
• 1:15:54
  Speaker 4: So are the wax bottles only single barrels or is it a certain line that's getting waxed because all your bottle waxed The, the.
• 1:16:03
  Speaker 3: It's just different with the tumbling dice.
• 1:16:06
  Speaker 3: It's only the single barrels that are waxed now.
• 1:16:11
  Speaker 3: So that's fair The senator and the representative.
• 1:16:15
  Speaker 3: Normally they'll be red or blue or white.
• 1:16:21
  Speaker 3: The rep is always white And for the single barrel senator will do gold wax and the single barrel representative will do silver.
• 1:16:32
  Speaker 3: I, ultimately, I love the look of wax, but it's very labor consuming.
• 1:16:40
  Speaker 3: But, more importantly, we seem to get into a groove where we get the wax perfect And then sometimes you know people need power tools to get the cork off.
• 1:16:54
  Speaker 1: Hey, hey what's that bottle?
• 1:16:55
  Speaker 1: I don't give a shit what.
• 1:16:57
  Speaker 1: What it is, i'm getting into it, so that's okay.
• 1:17:02
  Speaker 4: But, but it is.
• 1:17:03
  Speaker 4: It is unique because you are one of the few that's actually waxing your bottles, unless it is a barrel pick with somebody you know, which I think is kind of cool, you know, because you don't see that all the time.
• 1:17:18
  Speaker 3: Yeah, we're.
• 1:17:18
  Speaker 3: We're trying to get cooler.
• 1:17:20
  Speaker 3: I'm not sure how we're trying.
• 1:17:22
  Speaker 1: So, okay, we've tasted through the line.
• 1:17:24
  Speaker 1: You're going to be at Kentucky Bourbon Festival this year.
• 1:17:28
  Speaker 1: I saw I've seen your awesome I mean you're right up there on that list of all those people So I want to book you to be on the podcast.
• 1:17:41
  Speaker 1: This will be the first booking that I do for the podcast at Kentucky Bourbon Festival And I challenge you to bring something really, really unique.
• 1:17:54
  Speaker 1: Done for that.
• 1:17:56
  Speaker 1: I mean I want, i want to like, not something that you're, we're all tasting or whatever, and I'm going to say so this is a single barrel of the tumbling, tumbling dice bourbon.
• 1:18:07
  Speaker 1: So we're in Ohio.
• 1:18:09
  Speaker 1: Have you been working it out to come into Ohio?
• 1:18:14
  Speaker 1: because you need to be in Ohio, we are a huge market here.
• 1:18:20
  Speaker 3: You know I have a problem with authority and and that.
• 1:18:25
  Speaker 3: So I'm going to internet and that translates poorly to control states.
• 1:18:30
  Speaker 1: Okay, but at the same time, ohio, jim Knapp, knapp and andemic friends of mine now I will introduce you to them and they have basically taking that taking that negative control state vibe And basically they're out there for the consumer.
• 1:18:53
  Speaker 1: They have gone and changed in five short years How Ohio does business.
• 1:19:01
  Speaker 1: So I want to introduce you to them and get that in here because I want to be able to buy this on the shelf.
• 1:19:11
  Speaker 4: Because in Ohio, in Ohio, tumbling dice barrel pick for the state of Ohio would be a great way to lead in.
• 1:19:18
  Speaker 1: Yeah, and we would promote you before it happened, and then everybody would have name recognition, and then they would do it and you just people go crazy for this.
• 1:19:29
  Speaker 1: And then this is good When I say this line.
• 1:19:31
  Speaker 4: I'll be like, hey guys, the dice tell the age statement right on the front of the bottle.
• 1:19:35
  Speaker 4: I'll be able to be that guy.
• 1:19:38
  Speaker 1: I need that guy.
• 1:19:39
  Speaker 1: I need double sixes for the introduction.
• 1:19:44
  Speaker 4: Make eyes It's two years old Double sixes.
• 1:19:51
  Speaker 3: That's going to take a while.
• 1:19:52
  Speaker 1: Well, but but if you do a pick for the state of Ohio, insist that the scotchy bourbon boys are on the pick, because I've been, we've, me and CT have been around the picks, so it's.
• 1:20:04
  Speaker 1: It's funny when the state of Ohio picks opposed to picking for my group or picking for the Kentucky Bourbon Festival It's so different.
• 1:20:16
  Speaker 1: It's like they'll pick 40 barrels and then distribute them.
• 1:20:21
  Speaker 1: They did that with Greg Metz and we had 40 barrels to choose from and they bought 36 barrels.
• 1:20:28
  Speaker 1: So the great thing about the state of the state of Ohio is that they're going to purchase it up front.
• 1:20:36
  Speaker 1: You get your cash and then it gets distributed or not, Your taxes go up Well yeah, No, I mean overall, people were complaining about a bunch of stuff.
• 1:20:49
  Speaker 1: They're like we want, they want the state of Ohio to be like Buffalo trace where, like, like you put you, when you buy an allocated bourbon, You scan your driver's license and then you can only buy one of that bourbon.
• 1:21:05
  Speaker 1: And I'm just like are you guys out of your mind?
• 1:21:08
  Speaker 1: Buffalo trace is just like the small distillery where people come to.
• 1:21:13
  Speaker 1: You're talking about the whole state.
• 1:21:15
  Speaker 1: That's just like.
• 1:21:16
  Speaker 1: Let's add $56 per bottle.
• 1:21:19
  Speaker 1: It's just like.
• 1:21:21
  Speaker 1: Just think about trying to have a whole state in the database where everybody has to scan their license every time they buy a bottle A bourbon.
• 1:21:30
  Speaker 1: Yeah, i don't like the state keeping track No they're not, but this is what somehow all the people here want.
• 1:21:39
  Speaker 4: Yeah, they want you, they want them to keep track.
• 1:21:42
  Speaker 1: Yeah, they think that these flippers are just, you know, like anything else.
• 1:21:47
  Speaker 1: It's like I always look at secondary people.
• 1:21:49
  Speaker 1: are the people trash on secondary It's?
• 1:21:52
  Speaker 1: you're not paying more for the bourbon, you're paying for the service of somebody to wait in line, get the bourbon and then basically deliver it to you.
• 1:22:03
  Speaker 1: It's just, it's.
• 1:22:04
  Speaker 1: that is what the secondary price is marked up on, is that?
• 1:22:09
  Speaker 3: service.
• 1:22:09
  Speaker 3: You're telling me that when you were younger, you used to scalp concert tickets is what it sounds like to me.
• 1:22:16
  Speaker 1: I used to buy scalp concert tickets, so I'm not going to say that.
• 1:22:22
  Speaker 1: But I personally I don't participate in the secondary market because I have people like you that just send me the bourbon And with that I don't need anymore, because you know, you have certain amount of people that we do podcasts with and we get the bourbon and we get to taste it and whatever.
• 1:22:41
  Speaker 1: That's more than enough.
• 1:22:44
  Speaker 1: As you can see, behind me, it's on the side of me, it's on the other side of me And it's just like you know.
• 1:22:50
  Speaker 1: That's enough.
• 1:22:53
  Speaker 3: The good thing is, again, we live in an environment where there is a lot.
• 1:22:59
  Speaker 3: If you, if you take the time, you're going to find whiskey at retail that you like, and I think you'll find the representative and the Tumlin dice, single barrels for between, depending on what state you're in.
• 1:23:14
  Speaker 3: And you know, i have no control of discounting or anything, but the prices will be like between 50 and 70 for a good bottle of whiskey.
• 1:23:22
  Speaker 3: And you know, and I don't see too much of my stuff on the secondary, which is fine by me, i don't, I don't hate on it, but I, you know, i do what I do and the world can do what it does.
• 1:23:40
  Speaker 1: Just so you know, based off of how much you're just distributing, it never makes it secondary, because everybody drinks it before that point.
• 1:23:50
  Speaker 3: That's what we want.
• 1:23:52
  Speaker 1: It's exactly what it is.
• 1:23:53
  Speaker 1: But you know, you're just like anybody else, you're working on getting, getting so that you can provide more and more.
• 1:24:02
  Speaker 1: I mean, i've been at distilleries where they changed the, the, the tasting team and the distiller and all of a sudden something that wasn't good.
• 1:24:14
  Speaker 1: If somebody knows good bourbon, they can, or their palate's good, they can.
• 1:24:21
  Speaker 1: basically, if the distillation process is average to above average or whatever they can, they can make good bourbon.
• 1:24:31
  Speaker 1: You know it comes down to palate.
• 1:24:35
  Speaker 1: But if somebody isn't interested in bourbon and they're more interested in something else and they're putting out stuff based off of a spreadsheet, you know that's.
• 1:24:46
  Speaker 1: that's a whole different ballgame.
• 1:24:49
  Speaker 1: I mean, really that's why I respect what you're doing, because it's because what you do is your palate I mean, it's what is going out consistently is your palate, even the single barrels?
• 1:25:04
  Speaker 1: I do you pre, do you, you know, basically taste the barrels that are going to go to single barrel.
• 1:25:12
  Speaker 1: Yeah.
• 1:25:16
  Speaker 1: So doing a single barrel pick at you is basically that they're approved.
• 1:25:22
  Speaker 3: The head start is I have really good whiskey that I can pick from right now, so you know yeah, if it's an average barrel, you're going to use it in a blend.
• 1:25:35
  Speaker 1: It's just like.
• 1:25:35
  Speaker 1: That's how it works.
• 1:25:36
  Speaker 1: It's like and then you don't put it.
• 1:25:38
  Speaker 1: But if you're if you're good at blending, you don't put too many average barrels in there.
• 1:25:43
  Speaker 1: You put the right amount in.
• 1:25:45
  Speaker 1: It's just that simple.
• 1:25:47
  Speaker 1: And then people start to trust you, and I think that's what you're building right now is trust, and I trust you.
• 1:25:55
  Speaker 3: Thank you, that means a lot.
• 1:25:57
  Speaker 1: I mean, this is this, but this has been wonderful, right CT.
• 1:26:01
  Speaker 3: Well, i appreciate the invitation and the fact we finally got to do it, and I'm probably going to have to send you some other whiskey that we didn't send you before.
• 1:26:10
  Speaker 1: Well, please do.
• 1:26:12
  Speaker 3: I'll just say that for Kentucky.
• 1:26:14
  Speaker 3: We're going to be in.
• 1:26:16
  Speaker 1: Kentucky.
• 1:26:16
  Speaker 1: But no, wait, wait, wait.
• 1:26:17
  Speaker 1: I'm sure you have enough to send some up before September, and then we'll do in All right, so why not?
• 1:26:23
  Speaker 1: Yeah, I'm on board Single malt.
• 1:26:26
  Speaker 1: Have you been doing single malt?
• 1:26:30
  Speaker 4: No, he's got one that he said he's sitting on the barrel, that he's sitting on from Colorado.
• 1:26:36
  Speaker 1: Yeah, yeah, i'm Steven And we had Steven on earlier gunfighter and all you know his line and actually he keeps bugging me.
• 1:26:46
  Speaker 1: He keeps bugging me to go to Colorado.
• 1:26:48
  Speaker 1: We should do that together one day.
• 1:26:52
  Speaker 3: You guys, have you guys been to Colorado?
• 1:26:54
  Speaker 1: Nope.
• 1:26:54
  Speaker 3: Not yet.
• 1:26:55
  Speaker 3: Oh yeah, No, you got to go.
• 1:26:59
  Speaker 3: I mean, there are too many places for you to visit for me to rattle them off now.
• 1:27:08
  Speaker 4: But yeah, it seems like between.
• 1:27:10
  Speaker 4: But you know, Colorado and Texas are growing in this, in this industry, so fast that you know it's, it's Yeah.
• 1:27:22
  Speaker 3: So Texas is growing like crazy.
• 1:27:24
  Speaker 3: I don't even I have no idea what's going on in Texas.
• 1:27:27
  Speaker 3: It's so big that I've ignored it, colorado.
• 1:27:32
  Speaker 3: I think the cool thing about Colorado is much like breweries.
• 1:27:39
  Speaker 3: There were a lot of them that started early on And you know whether it's Stranahan's or Leopold or even Breckenridge.
• 1:27:51
  Speaker 3: They've been around a while.
• 1:27:54
  Speaker 3: And and there's also there's all shapes and sizes in Colorado.
• 1:28:00
  Speaker 3: There's, you know, the distilleries that started is essentially little bars that were distilling their own thing, and then you know there are bigger operations.
• 1:28:12
  Speaker 1: This intrigues me from Colorado, this is some damn, i mean in the Aspen barrels, i mean that that.
• 1:28:19
  Speaker 1: that just takes it to another place.
• 1:28:23
  Speaker 3: I was in Colorado the other day and I tasted through some of that because I was there.
• 1:28:29
  Speaker 3: I've had opportunities to taste it otherwise, but I just so happened to like, oh, i should drink this here, and it was.
• 1:28:36
  Speaker 3: It was great, i loved it.
• 1:28:39
  Speaker 1: It's, it's a, it's a twist that's so unique and it's good.
• 1:28:44
  Speaker 1: I mean, i agree, i love it.
• 1:28:46
  Speaker 3: I think it's fairly it's fairly young, but it's really really good.
• 1:28:50
  Speaker 1: Yeah, and then just think what they're going to do when they get big, when they get more age on it.
• 1:28:57
  Speaker 1: It's just crazy, right.
• 1:29:01
  Speaker 3: We live in it.
• 1:29:02
  Speaker 3: We live in good times.
• 1:29:03
  Speaker 1: Yes, for sure, yes, All right everybody.
• 1:29:07
  Speaker 3: Here's this.
• 1:29:08
  Speaker 1: Yes, thanks, dave, for participating.
• 1:29:10
  Speaker 1: Let me quick get my bearings here.
• 1:29:13
  Speaker 1: as far as that was a, i really enjoyed that podcast.
• 1:29:18
  Speaker 3: Which betting app are you using?
• 1:29:20
  Speaker 1: Which what?
• 1:29:21
  Speaker 3: Which betting app are you using?
• 1:29:23
  Speaker 1: I'm not, i'm just heading over I got to start up the thing.
• 1:29:27
  Speaker 4: He doesn't bet, he's not, he's not willing to lose to game.
• 1:29:32
  Speaker 1: You know what?
• 1:29:34
  Speaker 3: In a way that could be winning.
• 1:29:36
  Speaker 4: Yes, exactly In his mind.
• 1:29:39
  Speaker 4: it is winning because he doesn't bet.
• 1:29:42
  Speaker 1: It's just got ripped on twice by CT.
• 1:29:44
  Speaker 1: All right, everybody, Thanks for joining us.
• 1:29:47
  Speaker 1: Wwwscotchieburbenboyscom.
• 1:29:50
  Speaker 1: Check us out there, and then on all social media, along with all the podcast formats.
• 1:29:57
  Speaker 1: But remember good bourbon, good whiskey, good friends equal good times.
• 1:30:04
  Speaker 1: Make sure you drink responsibly.
• 1:30:08
  Speaker 1: Don't drink and drive and live your life dangerously.
• 1:30:11
  Speaker 1: All Steve's going to take us out.
• 1:30:49
  Speaker 2: All Steve's going to take us out.