Latest / The Scotchy Bourbon Boys / Savoring New Orleans Bourbon Festival: with Co Founder Tracy Napolitano

Transcript

Savoring New Orleans Bourbon Festival: with Co Founder Tracy Napolitano · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans.
• 1:00
  Speaker 1: This is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist of black forest, but if you're at all interested in the 14th.
• 1:12
  Speaker 4: High.
• 1:13
  Speaker 1: Strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have everything Available now, wherever you get your podcast including.
• 1:25
  Speaker 1: Spotify Google.
• 1:27
  Speaker 6: Podcast and.
• 1:28
  Speaker 1: Amazon.
• 1:29
  Speaker 5: Just like Neapolitan ice cream.
• 1:32
  Speaker 4: Alright, everybody.
• 1:33
  Speaker 4: Welcome to the Scotchy Bourbon Boys here at New Orleans Bourbon Festival.
• 1:39
  Speaker 4: Our group is, we are strong, we've got Margaret, we've got Brian.
• 1:43
  Speaker 4: We, we are strong, we've got.
• 1:43
  Speaker 4: We've got Margaret, we've got Brian, we've got Whiskey, whiskey, we've got.
• 1:47
  Speaker 2: Walker with us joining on the first live podcast We've got Roxy Super.
• 1:52
  Speaker 5: Nash, super Nash.
• 1:52
  Speaker 4: Myself Tiny, and we've got.
• 1:54
  Speaker 5: Tracy Special guest Napolitano.
• 1:56
  Speaker 4: Napolitano joining us.
• 1:58
  Speaker 4: He is the co-founder of the New Orleans Bourbon Festival and we're down here in New Orleans and thank you for inviting us down.
• 2:09
  Speaker 4: It's been a great time and it's not over, that's for sure, thanks for coming.
• 2:12
  Speaker 5: I mean hopefully everyone's having a good time not only at the festival but in our city.
• 2:18
  Speaker 4: Oh yes, I mean it's like I've been to a lot of bourbon festivals, all different ones, but in this case, this is a first class, top notch bourbon festival.
• 2:29
  Speaker 4: But it's unique to itself just by being in New Orleans.
• 2:33
  Speaker 4: I mean that's one of the great things.
• 2:35
  Speaker 4: We're drinking bourbon in New Orleans, the place where you know Kentucky.
• 2:39
  Speaker 4: They made it, shipped it down to New Orleans, yep, and it got it.
• 2:44
  Speaker 4: You and the whole thing got its name.
• 2:45
  Speaker 4: But I mean it's just a fantastic, with the French Quarter just 10 minutes away, or two minutes away on the cab, right.
• 2:55
  Speaker 6: There's a street in there, in there a street.
• 2:58
  Speaker 7: What's the name of that street?
• 2:58
  Speaker 1: Jeff Perfect street.
• 3:00
  Speaker 2: Paul.
• 3:00
  Speaker 1: Revin.
• 3:01
  Speaker 6: Street.
• 3:01
  Speaker 2: Oh, my God, I didn't know.
• 3:04
  Speaker 5: And I don't know if anyone knows, but if you look out the windows here, right behind this building is the river Right right, right behind the convention center here.
• 3:11
  Speaker 5: Yeah, yeah, fantastic, the walk is right down actually Right there, yeah, it's just catacomb, across the street from us here.
• 3:17
  Speaker 4: Yeah, yeah, perfect.
• 3:18
  Speaker 4: I mean this the one thing.
• 3:20
  Speaker 4: Talk about how you and your wife started it I mean, or co-founded it together and how you know it's evolved.
• 3:28
  Speaker 5: So we had a couple of friends over, our bourbon friends.
• 3:30
  Speaker 5: Barbara cooked a nice dinner.
• 3:32
  Speaker 5: We're sitting there talking.
• 3:37
  Speaker 5: I was bitching about my current job at the time and I hated it.
• 3:39
  Speaker 5: And she's like, turns around to the bar and at the time and this is eight, is nine years ago I only had a few bottles on the bar, about 300.
• 3:45
  Speaker 5: She says do something with this.
• 3:49
  Speaker 5: My wife's a CPA and a CFO of a seafood distribution company here in New Orleans.
• 3:53
  Speaker 5: I thought she wanted me to sell it because how much it costs to keep it up.
• 3:58
  Speaker 5: She goes no, create something.
• 4:01
  Speaker 5: I told them the idea of what I had about the festival was we went to the Atlanta Wine and Food Festival On Friday night.
• 4:07
  Speaker 5: They had this little tent where they were doing more American comfort foods.
• 4:11
  Speaker 5: But Four Roses was there, bullet was there and they had several little bourbon companies sprinkled in between.
• 4:17
  Speaker 5: I'm like, can we take this tent and do something bigger in New Orleans?
• 4:21
  Speaker 5: And that's kind of how we started this.
• 4:23
  Speaker 5: And that year my wife and I spent eight weeks traveling back and forth to Kentucky because we didn't know anyone, knocking on doors and begging people to come.
• 4:32
  Speaker 5: I just introduced Steve Beam and Steve Fonte for their seminar, and the story I told in the introduction was the fact that Steve Bean, when we got there, explained what to do.
• 4:43
  Speaker 5: He started telling us all these family stories about New Orleans and the next thing out of his mouth was we're in, I will be there.
• 4:49
  Speaker 5: And from there we started building it and building momentum.
• 4:57
  Speaker 5: In the beginning some said no, we're not going to come to a first-year festival.
• 5:00
  Speaker 5: But by the time we got the marketing done and everything like hey, you getting more room for us?
• 5:02
  Speaker 5: And they started coming and now we've got brands.
• 5:06
  Speaker 5: I mean, the CAC is full.
• 5:08
  Speaker 5: We actually turned away 15 brands.
• 5:10
  Speaker 5: I want to participate, because we didn't have the room and this is the first time that's happened.
• 5:14
  Speaker 5: Yeah, 33 seminars is not normal, 41 this year and they're all packed as you guys have seen right and I think that's the big thing.
• 5:24
  Speaker 5: That difference makes the difference.
• 5:26
  Speaker 5: What we're doing is this seminar series.
• 5:28
  Speaker 5: Everybody loves the grand tasting.
• 5:30
  Speaker 5: It's a lot of fun.
• 5:31
  Speaker 5: You're trying all these whiskey and then we tie in new orleans food, you know, and not in one place, it's scattered throughout the venue so you can eat as you go.
• 5:38
  Speaker 5: But these seminars are what I think separates us on the larger scale, because we do so many.
• 5:43
  Speaker 5: It's not just a handful or it's not inside of the four-hour event, it's a whole day, two days long.
• 5:49
  Speaker 4: Well, and you know, this is our first time down here and I've heard stuff about the past festivals that made me want to come here, but what I really like about this festival is the fact that it's in the Marriott and the whole festival's in the Marriott.
• 6:05
  Speaker 4: So you had the block room rate, which was fantastic, and then you can you can be down here and your room's upstairs there's a convenience that, yeah, you know and and then the Grand Tasting is just a couple blocks away and you can walk from here to there.
• 6:18
  Speaker 5: Yeah right, and with the size of it there's no way that that could be here.
• 6:20
  Speaker 5: I mean, maybe someday you can walk from here to there.
• 6:21
  Speaker 4: Right, and with the size of it there's no way that that could be here.
• 6:24
  Speaker 4: I mean, maybe someday you can just go into the convention center.
• 6:27
  Speaker 4: We keep talking about that.
• 6:28
  Speaker 5: But the building we're in the contemporary art center, with all the brick walls, it looks like it is an old factory.
• 6:34
  Speaker 5: It's an old ice cream factory right, that's what it was.
• 6:37
  Speaker 4: Yeah, that felt like.
• 6:40
  Speaker 5: We've got to figure out how to fit more in there.
• 6:43
  Speaker 4: I don't know you fit a lot in there.
• 6:45
  Speaker 5: We've got to close some streets off around there and do a little more street fair inside, and you know we've got the big outside piece tented already.
• 6:52
  Speaker 4: Well, that was great.
• 6:53
  Speaker 4: The outside and then you know some people had said the past festivals is really hot and humid, you know, but this weather for the outside festival last night you could go inside and really have that speakeasy kind of feel you know.
• 7:06
  Speaker 4: But then you went outside and you had that festival, really nice, comfortable night kind of thing and everybody.
• 7:14
  Speaker 5: A little cooler tonight.
• 7:15
  Speaker 5: I think we're at about five or six degree drop tonight.
• 7:17
  Speaker 5: Last year was the one most people were talking about it being hot, because it just normally this time of year in New Orleans.
• 7:24
  Speaker 5: Why we picked.
• 7:24
  Speaker 5: It is very cool, but last year was unseasonably warm, yeah.
• 7:30
  Speaker 4: Yeah, well, let's.
• 7:33
  Speaker 4: I mean, I know you're running the festival, but what has been your favorite part of this festival this year?
• 7:38
  Speaker 4: I mean, what has stood out that you?
• 7:40
  Speaker 4: You know, there's something that you've imagined and added in.
• 7:44
  Speaker 4: Come, you know.
• 7:46
  Speaker 5: So what we're?
• 7:47
  Speaker 5: The biggest thing we've added this year is normally we had dinners.
• 7:50
  Speaker 5: We had these, you know, paid dinners throughout.
• 7:53
  Speaker 5: We scaled back on those because we're noticing a trend and I've talked to other festivals that do dinners Less and less people are buying those tickets.
• 8:01
  Speaker 5: So we scale back to the real popular ones, like Brent Elliott sells out a dinner like nobody in his business.
• 8:08
  Speaker 5: But instead of dinners we had events where you could buy a ticket.
• 8:12
  Speaker 5: That was food served, sampling of the whiskeys, with dark arts, ella Chingram did an event, bardstown had an event, penelope did their speakeasy on Wednesday night.
• 8:21
  Speaker 5: So we're trying to do a little bit more in and out the city so you're getting to see more of the city as well.
• 8:27
  Speaker 5: Normally we kept it fairly contained.
• 8:29
  Speaker 5: But as we're growing, you know, I'd like to see this be a full week long event in the city.
• 8:34
  Speaker 4: Well, what was awesome is we flew in on Wednesday, got here and I texted you You're like pinhook barrel proof and we went over there and honestly, that kicked off.
• 8:45
  Speaker 4: Uh, you know it was the event and it pretty much kicked off a really good evening of just going, and then we ended up on bourbon street and everything for that first night on wednesday, and then it was great covering.
• 8:57
  Speaker 4: I mean, the other part you need to talk about is that not all festivals give out awards and have judging.
• 9:04
  Speaker 4: Yeah, and that's that's something unique to this festival and that is my wife's baby, that's her thing.
• 9:11
  Speaker 5: Brands submit their models for a blind judging, and there are tons of those around.
• 9:16
  Speaker 5: There are awards programs everywhere.
• 9:18
  Speaker 5: But we set out to do something different.
• 9:20
  Speaker 5: We think Our VIP, ultimate VIP guests are the judges.
• 9:27
  Speaker 5: The judges, you know, love all the judges, know a lot of them that go to san francisco and go to new york and go to all these.
• 9:33
  Speaker 5: But these guys are the ones buying the bottles, these are the ones drinking it on the daily, so we have them try it and then when they find out what's wins, they're generally like oh, I can't believe that one.
• 9:44
  Speaker 5: But you picked it, you liked it so it's an interesting way to do this.
• 9:47
  Speaker 5: I think I know there's a couple other people doing some consumer type judging, but um, we, and we strictly just do bourbon rye.
• 9:56
  Speaker 2: Uh, you know, you know american or north american whiskeys yeah, and we were able to interview a lot of those ultimate VIPs that got that experience and as they were coming out, and one of the things that they were talking about that they really enjoyed was the fact that they were in there and able to sample and taste all those different whiskeys and be able to judge them blind.
• 10:23
  Speaker 2: But not only that, but they got all the different experiences and seminars and classes and the ultimate judging tastings all included within that VIP experience.
• 10:35
  Speaker 2: So it was just one big package and it excited them and they really liked that.
• 10:40
  Speaker 5: It is our most expensive ticket, but it is an all-inclusive experience at the festival and there are only 50 of those available.
• 10:47
  Speaker 5: We will never expand it, because it's a very unique opportunity to mingle and mix with everyone as a group and they get to do everything we offer.
• 10:57
  Speaker 2: And every one of them said something about that that it was unique and it wasn't overcrowded on anything, and that it was a great value.
• 11:08
  Speaker 2: For what?
• 11:08
  Speaker 5: it paid.
• 11:09
  Speaker 5: You'll notice tonight when you're back at the tasting Saturday's always more crowded than Friday, but we don't oversell tickets to anything, because when we go to events I hate having to wait forever to try something.
• 11:22
  Speaker 5: I generally just go on to the next one.
• 11:24
  Speaker 5: We try to eliminate that.
• 11:26
  Speaker 5: Here we have.
• 11:26
  Speaker 5: I mean, there's over 200 different labels to taste tonight and we want people to be able to flow through the event.
• 11:35
  Speaker 5: Grab a bite of food on your way, taste your whiskey hey look, another bite of food on the way.
• 11:40
  Speaker 5: Let's get that.
• 11:40
  Speaker 5: But we don't want you waiting and standing in a 30-minute line.
• 11:44
  Speaker 5: I mean there's only four hours to the festival three for the general admission and one for the VIPs.
• 11:49
  Speaker 4: So yeah, well, they're here for four hours, but they get their own hour, right, right.
• 11:53
  Speaker 5: But we want the experience.
• 11:55
  Speaker 5: We don't want people complaining that they have to stand around and not do anything.
• 11:59
  Speaker 2: It is funny, you should mention that.
• 12:01
  Speaker 2: But that has to be my favorite part of last night and so far was I was able to go along and get a sample here.
• 12:08
  Speaker 2: But as I was able to go along all of a sudden here's a food vendor and be able to sample some food, and I mean each thing was unique and tasty, it went right along with it.
• 12:27
  Speaker 1: It's one of the things we notice in not just whiskey festivals but other events we've been
• 12:30
  Speaker 5: to they seem to put the food in one spot.
• 12:31
  Speaker 5: You've got to leave the murder to go eat food.
• 12:32
  Speaker 5: You don't think about that.
• 12:34
  Speaker 5: While you're sampling You're like, yeah, I want to try this, and you're just making the rounds and if you've got to go to the other side of the building to get a bite to eat, you're generally not going to go.
• 12:45
  Speaker 6: So that's why we sprinkle it into the mix.
• 12:46
  Speaker 6: The other thing is, the food is always right next to the bathrooms.
• 12:48
  Speaker 6: I don't know who thinks that's a good idea, but that's not what I want to smell when I'm getting ready to bite into something.
• 12:53
  Speaker 4: Yeah, but not here.
• 12:54
  Speaker 4: I mean not here, it was sprinkled in throughout the whole thing but other festivals Because?
• 13:00
  Speaker 8: we're bourbon and whiskey people and whiskey people, you know if you have something and it looks good or smells good, you can ask somebody and they'll tell you when was that.
• 13:07
  Speaker 8: It's right over there in the corner.
• 13:08
  Speaker 8: You don't have to wonder where it is.
• 13:11
  Speaker 4: People will tell you I will say it's quite a great idea.
• 13:15
  Speaker 4: I know your wife works hard on that.
• 13:17
  Speaker 4: Last night it was.
• 13:18
  Speaker 4: But seriously, bourbon drinkers, when you're going one After another, you kind of forget about food.
• 13:26
  Speaker 4: You know you're just one right after and then all of a sudden you know, but you need food and you need, you know, water and everything.
• 13:33
  Speaker 4: And that was one thing really cool about last night.
• 13:35
  Speaker 4: You do three or four and then there was another food thing and it's like then you were thinking about it the whole night but that fare didn't get you, you didn't get stuffed, right.
• 13:49
  Speaker 4: But that's another thing.
• 13:51
  Speaker 5: We put a whole meal in front of you.
• 13:52
  Speaker 5: You're not going to want to drink anymore either, because you just ate a big old meal, you don't want to move.
• 13:56
  Speaker 5: Right.
• 13:56
  Speaker 5: And then you mentioned like water is key to these events.
• 13:59
  Speaker 5: Yes, and if you notice, the water were in booths, they weren't in buckets in the middle of the aisle.
• 14:05
  Speaker 1: So I wanted to walk along.
• 14:07
  Speaker 5: Oh wait, I better drink some water too.
• 14:54
  Speaker 5: And you grab a water.
• 14:56
  Speaker 5: This year, for the first time, we have non-alcoholic cocktails.
• 14:59
  Speaker 5: Can of cocktails.
• 15:00
  Speaker 5: I saw that I tried one Some people are taking and they're putting a little bourbon in them, going a little low proof cocktail with it.
• 15:06
  Speaker 5: But you know we're trying to give everybody because not everybody who comes here is drinking bourbon.
• 15:12
  Speaker 5: There are some food-only tickets.
• 15:13
  Speaker 5: We do sell a ticket for people just to come and eat, whether it's the husband taking his bourbon-drinking wife or his person.
• 15:20
  Speaker 1: We want to have a little bit for everyone.
• 15:22
  Speaker 5: We partnered with New Orleans Wine and Food Experience.
• 15:25
  Speaker 5: This year we actually have a wine bar that has bourbon barrel-aged wines on it.
• 15:29
  Speaker 5: We're going to do at their event in two months I think I think they're in May we're going to do a New Orleans Bourbon Fest big bourbon bar at their event.
• 15:40
  Speaker 5: Sounds awesome.
• 15:41
  Speaker 5: Some of these wine guys to drink some whiskey.
• 15:43
  Speaker 4: All right, all right, we're getting short on time.
• 15:45
  Speaker 4: Let's just talk about real quick.
• 15:47
  Speaker 4: We'll go start with Margaret there.
• 15:49
  Speaker 4: What's your favorite part of the festival?
• 15:53
  Speaker 3: My favorite part was the Four Roses dinner.
• 15:55
  Speaker 3: It was amazing.
• 15:57
  Speaker 3: The tastings, the pairings, the food was absolutely fantastic.
• 16:01
  Speaker 3: And just to spend so much time hearing about the Four Roses story and Brent, I thought it was fantastic.
• 16:08
  Speaker 4: Okay, cousin.
• 16:13
  Speaker 7: My favorite part was actually last night at all the food tasting and all the bourbon tasting, but I actually really enjoyed bourbon 101 yesterday.
• 16:22
  Speaker 5: I don't know you put that together was that with Matt, right from the side of the house.
• 16:26
  Speaker 7: Yeah, that taught me a lot more than I ever knew about bourbon and I've enjoyed the seminars, listening to the different people talk about how they distill and what they do for their flavors and their taste.
• 16:38
  Speaker 6: But so far it's been, I've really enjoyed it whiskey um, you know, for me, uh, you know, having experienced a lot of festivals, I really think that, uh, the access for me, probably the access to the pours, you know whether it's.
• 16:56
  Speaker 6: You know, like last night, dark Arts with their 10 year, heaven Hill was pouring their 20 year, although I was stood in line and didn't get any, but maybe I'll see if I know anybody that can help me out.
• 17:13
  Speaker 6: I know Heaven Hill today was serving 17 year Heaven Hill and 15 year William it was 15 year.
• 17:24
  Speaker 2: Heaven Hill, it was their Heaven Hill.
• 17:25
  Speaker 2: 20 year no, it was 17.
• 17:30
  Speaker 7: I put the bottle in the box, ok even as you go through the sessions.
• 17:32
  Speaker 3: If you do sign up down at 7.
• 17:33
  Speaker 3: I put the bottle in the box, okay Even as you go through the sessions.
• 17:36
  Speaker 6: If you do sign up for one of the seminars and you get to sit at the distillery, I mean you're getting access to people that are making the decisions and talking about why they make something, a certain flavor, or why they're using this piece of wood.
• 17:48
  Speaker 6: But the pours have been pretty exceptional really, in my opinion, and they're easy to get to.
• 17:54
  Speaker 6: It's not like you have to stand in line 45 feet.
• 17:57
  Speaker 6: There you go, you literally can walk up and you get a pour and then you can move on.
• 18:02
  Speaker 1: I mean you got hats off to you guys for that.
• 18:04
  Speaker 1: That's amazing.
• 18:07
  Speaker 8: I think we're talking about building the experience.
• 18:09
  Speaker 8: I think the experience of last night and the kind of curated atmosphere where you can walk through and you know, I went with each of our folks.
• 18:18
  Speaker 8: I was having different tastings and different conversations and we would break off and then we'd get back together and we'd have different tastes and different experiences along that.
• 18:25
  Speaker 8: So the elements that you talk about with the food, the elements that you talk about, about you going through that experience really carry through Because and the same in ours today as well, I mean, I feel like I'm in four or five different experiences.
• 18:38
  Speaker 1: One we were sitting there with Bernie lovers.
• 18:40
  Speaker 8: I feel like I'm in a book on tape where Bernie is singing along and then you're going through a tasting with him at the same time.
• 18:46
  Speaker 8: I feel like I'm going through so many different experiences.
• 18:49
  Speaker 8: There's something that everybody can take away and that you know it keeps going.
• 18:53
  Speaker 8: There's something that everybody can take away and that you know it keeps going.
• 18:57
  Speaker 4: It doesn't feel like you pause for very long.
• 18:59
  Speaker 4: It keeps going.
• 18:59
  Speaker 3: How about you, roxy?
• 19:00
  Speaker 3: Okay, so everybody stole all of mine, so I have to come up with something new.
• 19:02
  Speaker 3: Um, you know, a festival or an event, a bourbon event, has to be something of high quality to bring this type of high quality individuals here.
• 19:15
  Speaker 3: So when we come, it's fantastic to see all of our friends and all the people that we've met in the industry, and you know they're here so it's.
• 19:23
  Speaker 3: You know, it's wonderful to just continue to develop those relationships.
• 19:27
  Speaker 3: Although we're a podcast, we've made a lot more friends than I could ever imagine.
• 19:31
  Speaker 3: I like it so much.
• 19:33
  Speaker 6: Yeah, Jeff doesn't have any though no.
• 19:36
  Speaker 2: I didn't before this I actually have two parts because I actually enjoyed how last night was set up with the food, the bourbon food, bourbon and then even actually water stick.
• 19:50
  Speaker 2: You know, boost along the way, water state, you know that boost along the way.
• 19:57
  Speaker 2: But then my absolute favorite was as been able to cover each of these seminars we've been splitting up and I actually got to be able to go in and cover Maggie Kimbrell's bourbon and cigar pairing 101 and yeah, it didn't actually fill up.
• 20:12
  Speaker 2: So after talking with her, she actually said how about sitting down over there, Gave me a cigar and I was able to participate and smoke a cigar with Maggie Kimbrell and pair it with some bourbon.
• 20:24
  Speaker 2: So that was my absolute favorite.
• 20:26
  Speaker 5: That's the hardest seminar for us, because you know 25 cigars in a box.
• 20:30
  Speaker 2: Yeah, yeah.
• 20:32
  Speaker 5: Yesterday we had a little rain so it kind of maybe kept somebody away.
• 20:35
  Speaker 5: But that's the hard one because we can put 50 or 100 people in there.
• 20:39
  Speaker 4: Well, thank you rain.
• 20:39
  Speaker 4: Yeah, yeah, mine is.
• 20:41
  Speaker 4: I just love all the distillery and the people we know in the industry Coming down here, having them all together and seeing them interact, but then hanging out with people that normally you don't see hanging out together, you know, not just from one but two distilleries, and then afterwards or whatever, and then also they all have stuff, extra special stuff, and it just starts going and it's just amazing.
• 21:07
  Speaker 6: So Stacey has to go in a couple minutes.
• 21:09
  Speaker 6: Tracy, tracy, I'm sorry.
• 21:12
  Speaker 5: You're calling him.
• 21:12
  Speaker 5: Stacey, that's my sister's name.
• 21:14
  Speaker 5: It happens often.
• 21:16
  Speaker 6: You told me that.
• 21:16
  Speaker 6: I think that's why my father, yes, tracy St.
• 21:19
  Speaker 6: Yes, tracy, stacy, tracy.
• 21:20
  Speaker 6: And.
• 21:20
  Speaker 5: Stacy.
• 21:20
  Speaker 5: Yeah, I have my other two sisters, Tracy Stacy, Mary Carrie.
• 21:23
  Speaker 5: No way.
• 21:23
  Speaker 5: My sister's name is actually Mary Christmas Day.
• 21:29
  Speaker 4: There, you go.
• 21:29
  Speaker 4: We call her Mary instead, she's lost the Christmas after a while.
• 21:33
  Speaker 4: Is there a ball player that plays?
• 21:34
  Speaker 6: for place for Rhode Island.
• 21:37
  Speaker 4: Tracy is there anything that you'd like to say let's wrap this up, so you can wrap it up For me and this sounds marky.
• 21:45
  Speaker 5: But my favorite part is we built this festival for our guests and for the industry to meet the people that drink the whiskey and seeing you guys and meeting.
• 21:58
  Speaker 5: I mean we met in Kentucky at the Kentucky Festival, but having you come here and meet you guys and meeting, I mean we met in Kentucky yes, kentucky Festival but having you come here and meet you guys.
• 22:04
  Speaker 5: We meet new people every year, but my wife and I can be in Kentucky, we can be in St Louis.
• 22:09
  Speaker 5: Somebody in the bourbon world is going to recognize us and say I love your festival.
• 22:14
  Speaker 2: It's the people that come here every year and the people that repeatedly come every year, the all-too-VIPs there's a repeat here every year and the people that repeatedly come every year.
• 22:22
  Speaker 5: The all-two VIPs.
• 22:23
  Speaker 5: There's a repeat people every year.
• 22:24
  Speaker 5: They buy their ticket early and they make sure they got their spot.
• 22:27
  Speaker 6: So if somebody isn't here right with us today, but they want to come next year, when do they start watching the website for information?
• 22:33
  Speaker 6: When will tickets go on?
• 22:35
  Speaker 5: sale.
• 22:35
  Speaker 5: We generally and I don't know if every festival does- this we have three parts of the early bird, if you call it so sometimes.
• 22:43
  Speaker 8: in June we will put the first set of tickets on sale and we do give a discount.
• 22:48
  Speaker 5: And throughout the early part leading up to where we start knowing who's coming and all that, we have a little discount sales throughout to get people to get early tickets.
• 23:00
  Speaker 4: Right right, that way we can know what we're planning what we've got to do and things like that Right, and it also helps you get an influx of money to do it.
• 23:07
  Speaker 4: We also have.
• 23:10
  Speaker 5: We do a Valentine's Day sale for the bourbon lover.
• 23:12
  Speaker 5: You know, buy your bourbon lover a bourbon festival ticket.
• 23:15
  Speaker 5: We do a obviously everybody does a Black Friday sale.
• 23:21
  Speaker 4: And then we do a Christmasmas.
• 23:21
  Speaker 4: You know, that's great marketing, great marketing, all right now, yeah, the tickets are not expensive, not cheap, but they're not crazy expensive, but we want to make it where people can afford I don't know, when you go out to a bar these days, okay, and you have a couple drinks, the the tickets are cheaper than that and then you're talking about a whole evening of tasting, like the grand tasting.
• 23:43
  Speaker 4: I mean it's just insane when someone tries to say to me, oh, that's expensive.
• 23:47
  Speaker 4: What do you mean If you're drinking high-end pours from all the different?
• 23:52
  Speaker 6: No, it's not.
• 23:52
  Speaker 6: If you snagged a Heaven Hill 20 in a bar somewhere, that's a $150 pour Our tasting ticket this year was $139.
• 24:01
  Speaker 2: It got you in the door for the grand tasting it gets you to sample whatever whiskey's in there you want to taste.
• 24:07
  Speaker 5: It gets you your food.
• 24:08
  Speaker 5: The only thing we have for sale in the venue is we have some vendors selling our kind of bourbon theme.
• 24:15
  Speaker 5: One year was furniture jewelry.
• 24:17
  Speaker 5: That's the only thing you would have to spend money on, but you don't need to open your wallet generally when you're in the building.
• 24:22
  Speaker 5: You can't go out to dinner and eat some of the food we have and taste the floors for $139.
• 24:29
  Speaker 4: She let me know that.
• 24:31
  Speaker 4: The first day.
• 24:32
  Speaker 7: I mean man, those are worth $10,000.
• 24:38
  Speaker 6: Alright, so Thank you, tracy, those are words that I can't even understand.
• 24:41
  Speaker 4: All right, thank you, tracy, I appreciate you taking time.
• 24:43
  Speaker 6: Thanks, tracy, I appreciate you guys coming Thanks for having us down here, all right, we just bumped into each other.
• 24:48
  Speaker 4: Yeah, he was just like, I'm like he's like come on down, and I'm like, hell, yeah, that sounds fun and it's delivering, so just thank you All right.
• 24:59
  Speaker 4: Wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 25:02
  Speaker 4: And then check us out on all the Facebook, Instagram, youtube.
• 25:07
  Speaker 6: And the festival is at wwwneworleansbourbonfestivalcom.
• 25:12
  Speaker 4: Nice, all right, remember good bourbon equals good times, friends.
• 25:19
  Speaker 1: Drink responsibly.
• 25:20
  Speaker 4: Don't drink and drive and live your lives dangerously.
• 25:24
  Speaker 4: All right, thanks everybody.
• 25:26
  Speaker 4: Thanks everybody for watching.