Latest / The Scotchy Bourbon Boys / We Put The “Trail” In Cocktail: Trains, Steaks, And 2,500 Seats Of Whiskey with Wally Dant at KBF

Transcript

We Put The “Trail” In Cocktail: Trains, Steaks, And 2,500 Seats Of Whiskey with Wally Dant at KBF · The Scotchy Bourbon Boys

• 1:42
  SPEAKER_03: Oh, once again, the microphone.
• 1:51
  SPEAKER_02: I want it to I'm about to get three boys on big.
• 2:06
  SPEAKER_02: I have to take care of each one.
• 2:11
  SPEAKER_02: They're five.
• 2:14
  SPEAKER_02: Once the barrel is down within the town, you can make a selection of your own power.
• 2:25
  SPEAKER_03: Yeah, with better than family.
• 2:27
  SPEAKER_01: Better than in previous years.
• 2:30
  SPEAKER_03: Well, we're here a little bit early because you know you're not surrounded by different people driving whenever we're in the world.
• 2:36
  SPEAKER_03: So yeah.
• 2:37
  SPEAKER_03: Okay.
• 2:38
  SPEAKER_03: Welcome everybody to the Scotchy Bourbon Boy podcast.
• 2:43
  SPEAKER_03: Update with Wally Dent from Long Steel Distillery.
• 2:46
  SPEAKER_03: We got Whiskey here with us.
• 2:48
  SPEAKER_03: We got Wally, myself, Tiny, and Super Nav.
• 2:51
  SPEAKER_03: The last day of Kentucky Bourbon Festival.
• 2:54
  SPEAKER_03: It is.
• 2:54
  SPEAKER_03: So how how you know you've been here from the time that I've been here becoming you've been here.
• 3:02
  SPEAKER_03: So how is it how has the festival evolved for you as a distiller and the whole operations of the festival?
• 3:10
  SPEAKER_03: We all know how much it's changed from being able to sell whiskey of Holster in the first couple of years.
• 3:16
  SPEAKER_06: Yeah, yeah, yeah.
• 3:17
  SPEAKER_06: Well, you know, I think, you know, I think for the distilleries, I think it's become every single year you're gonna be seeing improvements, right?
• 3:24
  SPEAKER_06: And so I think that's what these guys are doing every single year, is just improving it for the patrons that are coming, quite frankly.
• 3:33
  SPEAKER_06: I think that's the most important thing, is that we want people that love bourbon to come here and have a great experience.
• 3:39
  SPEAKER_06: And so they keep tweaking every single year around the experience of our visitors, and you know, ultimately, that hopefully that results in you know bottle sales, certainly for us, but really fans for life, and that's really what we're trying to develop here is just fans for life, right?
• 3:57
  SPEAKER_03: Getting in front, getting your whiskey in front of them, yeah.
• 4:01
  SPEAKER_03: One of the things that we've noticed in the past, there was a uh it probably was a more kind of sewer getting those fans trying your whiskey than there were the bottle buyers, right?
• 4:13
  SPEAKER_03: Right.
• 4:13
  SPEAKER_03: And this year, I think the festival was trying to handle the lines, but I think it flicked.
• 4:21
  SPEAKER_03: I think there's the bottle buyers have figured out the specialty of what distilleries can release at Kentucky Bourbon Festival.
• 4:30
  SPEAKER_03: So this year we had an awful lot of bottle buyers, so though although the lines were managed much better, I thought there was just a lot more people buying them.
• 4:40
  SPEAKER_06: Yeah, well, you know, there's and we all know there's these exclusives that people come out with, and you if you can get in line and get them at a pretty decent price, and then there's the flippers.
• 4:53
  SPEAKER_01: Yeah, right.
• 4:53
  SPEAKER_06: Yeah, so we've all seen the flippers before, and uh we'll continue to see them just because of care of the market.
• 5:03
  SPEAKER_03: Yeah, in my opinion, uh and most people disagree with this, but the flippers, everybody's like, why would you pay this for that bottle?
• 5:11
  SPEAKER_03: Well, if you don't want to wait in line or you don't want to come to the festival, there's a price to be paid for the bottle that you want.
• 5:20
  SPEAKER_03: And there are people out there with money that are willing to pay that price.
• 5:24
  SPEAKER_03: So you're not really paying, you're still paying MSRP for the bottle, right?
• 5:29
  SPEAKER_03: You're just paying that person$200 to figure out how to get that bottle and get it to that market.
• 5:37
  SPEAKER_03: I don't ever think, well, you know, being non-existent.
• 5:41
  SPEAKER_03: I mean, you go into some of these people's the people's collections, even in Frankfurt or, you know, oh, there's some really huge collectors in Ohio that have these giant, massive things with multiple bottles multiple bottles of everything.
• 5:54
  SPEAKER_03: They're not they're not waiting in line for those special releases, but they're getting those bottles based off of there's a demand for that for those people who are, you know, who have the money and are willing to do it.
• 6:04
  SPEAKER_03: And although there's a lot of people who don't like that, it's just the reality of capitalism, right?
• 6:10
  SPEAKER_00: Right.
• 6:11
  SPEAKER_00: As long as there's a limited supply and demand exceeds that supply, there's always gonna be an opportunity.
• 6:17
  SPEAKER_06: Oh, that's right.
• 6:18
  SPEAKER_06: Yeah, so any industry, right?
• 6:20
  SPEAKER_01: Yep, that's right.
• 6:21
  SPEAKER_01: In any industry, and no matter what product it is, that's gonna happen.
• 6:25
  SPEAKER_00: And the ones that are the the sought-after or the the names that people know are the ones that have created a mystique, you know, they have planned scarcity.
• 6:37
  SPEAKER_00: And and oh, by the way, you can't buy our product that you really want, so buy this product over here that happens to be on the shelf.
• 6:45
  SPEAKER_00: So it's uh it's the old bait and switch.
• 6:47
  SPEAKER_01: This is why I like doing what we do is we're able to be able to bring people like you go on here.
• 6:53
  SPEAKER_01: So, look, there are great products out here that are being made that are just good and way better than those products that you're breaking your neck to go out there and get, you know.
• 7:07
  SPEAKER_06: You know, like the marketing height is pretty real, right?
• 7:12
  SPEAKER_01: Yes, exactly.
• 7:13
  SPEAKER_06: Uh you know, and there are great companies that market really well, and then there's other ones that are trying to figure it out.
• 7:21
  SPEAKER_06: You know, I would say, you know, we're what four years, five years into this now, and you know, we're still trying to figure it out, right?
• 7:29
  SPEAKER_06: How do you create hype around what you're doing so you begin to get a following and building a brand from scratch is not easy.
• 7:40
  SPEAKER_06: It's not easy in this world.
• 7:42
  SPEAKER_00: You've got to have a story, right?
• 7:44
  SPEAKER_00: And it's got to be something that somebody wants to tell again.
• 7:46
  SPEAKER_06: And that's right, and and ultimately, you know, your story goes far, but at the end of the on a retail shelf, if I've got a clerk that's in there making$14 an hour, they don't give a shit generally speaking.
• 8:02
  SPEAKER_06: They don't give a shit about no, you're right, so they they they don't know necessarily all of the products that are on the shelf.
• 8:09
  SPEAKER_06: And you know, when you you're in there and you're trying to discern what do I buy and what do I know, you know.
• 8:15
  SPEAKER_06: If you look at mine and you say on the road, people go, Well, who is that?
• 8:19
  SPEAKER_06: What are they?
• 8:20
  SPEAKER_06: And what you know, so you hopefully have like a you know, a little shelf talker that'll talk to somebody and speak to the story, or you got the store owner that actually understands who we are and what we do.
• 8:32
  SPEAKER_06: Or you go out and you find a brand where I don't have to explain anything.
• 8:37
  SPEAKER_00: Right.
• 8:37
  SPEAKER_00: And uh interesting.
• 8:38
  SPEAKER_00: Did are there any states that have tasting programs for the stores?
• 8:41
  SPEAKER_00: So like you can send them like a two-ounce taster with the story and stuff so the employees have a chance to taste it without having to break a bottle?
• 8:49
  SPEAKER_03: Well, you're still in the Ohio thing, okay.
• 8:52
  SPEAKER_03: Total wine in Wisconsin or whatever.
• 8:55
  SPEAKER_03: They you can they can you can get a line to be tasted.
• 8:59
  SPEAKER_03: So if he wants, if he signs up with Total Wine with the distribution, you put in the tasting.
• 9:04
  SPEAKER_03: I guarantee you, when they're when they're doing the free tasting of the bottle, every single uh bourbon uh steward that's there, that's been trained by Total Wine, has tasted the bottle so that they can tell him that.
• 9:18
  SPEAKER_03: So it's kind of the program that you're signing up to get into that, and that's in like like 38 states you can do that.
• 9:25
  SPEAKER_03: It's just we happen to be in Ohio where Ohio owns all the all the stuff and they're not letting their stuff be tasted for free.
• 9:34
  SPEAKER_03: So yeah, but it's a great thing to sell to Ohio, right?
• 9:37
  SPEAKER_00: So it's like so it's like the opposite of dating.
• 9:39
  SPEAKER_03: Ohio walks into the locks still, right, and they buy all the when when it leaves, Ohio puts the bill and then puts it on the shelf for MSRP, and it's theirs until I buy it, and then the store gets a cut of it.
• 9:55
  SPEAKER_03: So, from a standpoint of getting into Ohio where it's so awesome for a distiller if they get in, is that Ohio's buying it.
• 10:03
  SPEAKER_03: But then, while it's on the shelf, you have to make sure there's recognition so that people start buying it, so Ohio buys more.
• 10:10
  SPEAKER_06: Right, right, right, right?
• 10:11
  SPEAKER_06: That's correct.
• 10:13
  SPEAKER_06: I mean, or you get delisted.
• 10:15
  SPEAKER_06: Right.
• 10:15
  SPEAKER_06: It just takes seven years to figure this out.
• 10:19
  SPEAKER_00: But yeah, so Wally, for those people that are watching either live or kind of listen to this podcast later, and they they just happen to stumble across this.
• 10:26
  SPEAKER_00: Do you do you want to give everybody kind of the you know the one minute, you know, what is log still, and and so that they'll go out and look for another podcast or maybe go out and hit your website?
• 10:37
  SPEAKER_06: Yeah, sure.
• 10:38
  SPEAKER_06: I mean, so log still, our distillery's been around since 1860 to our DSP number 47, so the 47th licensed distillery in Kentucky.
• 10:47
  SPEAKER_06: So we dig that for a long time.
• 10:50
  SPEAKER_06: You know, my family owned a pre-prohibition, post-prohibition, and then you know, my dad grew up on property.
• 10:57
  SPEAKER_06: Eventually, I sold out of the family, closed down, and then I came back in 2019 to resurrect the old distillery and and you know, form logstones.
• 11:11
  SPEAKER_06: So not only do we do bourbons, we do some great gins, we do concerts out there.
• 11:18
  SPEAKER_06: We've seen the amphitheaters, we've got six beds and breakfasts, we've got uh event conference center, we've got a fine dining restaurant at Louisville, along with our tasting room.
• 11:28
  SPEAKER_06: So a lake, a lake, yeah, that's right.
• 11:31
  SPEAKER_06: Got a train that comes out there from from New Haven, Kentucky.
• 11:34
  SPEAKER_06: So we're about 10 miles, 12 miles south of Bargetown, right in Elson County, Burgen Country, and uh, you know, happy.
• 11:42
  SPEAKER_06: Happy always I mean anybody.
• 11:44
  SPEAKER_03: The events are fantastic, like a chapel, and and so weddings, they they can host anyway.
• 11:51
  SPEAKER_03: You can get married there, stay there, the whole thing, it's all covered.
• 11:55
  SPEAKER_03: Yeah, I mean, it's just a great, great campus.
• 11:58
  SPEAKER_03: I've been there many times, and we've enjoyed that.
• 12:01
  SPEAKER_03: Uh the first but really only bourbon resort.
• 12:06
  SPEAKER_01: Yeah, and it's right there, and with a concert venue, too, that you can take a train into.
• 12:11
  SPEAKER_01: That's this it's such a unique campus campus to go to.
• 12:16
  SPEAKER_03: And and the amp is uh how many people?
• 12:19
  SPEAKER_03: 2500, 2500, and they bring in good bangs.
• 12:26
  SPEAKER_00: I mean, you're talking about it as they're not Molly Hatchet next weekend, April Wine, so that's the folks.
• 12:34
  SPEAKER_00: I saw Molly Hatchet in 1985.
• 12:37
  SPEAKER_00: I might still have a t-shirt, actually.
• 12:39
  SPEAKER_01: We were just listening to April Wine the other night.
• 12:41
  SPEAKER_03: You guys bring in Anulet's country singers and and what you know for Kentucky, and you know, you can tell, and it's a it it gets going out there, there's no doubt about it.
• 12:52
  SPEAKER_03: But so, you know, I remember initially coming out there, Charlie, Charlie gave me the tour, and then we did the podcast.
• 13:01
  SPEAKER_03: We, you know, we sat down at the Log Still conference table.
• 13:05
  SPEAKER_03: And you were, I don't know what you how much you knew about us at the time, but we were we were very happy.
• 13:12
  SPEAKER_03: Um it was Tim.
• 13:14
  SPEAKER_03: Tim Tim.
• 13:15
  SPEAKER_03: Yep, yep, yep, yep, yep, yep, sorry.
• 13:17
  SPEAKER_03: And he basically he's he researches everything, right?
• 13:21
  SPEAKER_03: And does all so Tim Lags, like, you gotta do this because this is you're there's a you guys have game and dance mixed throughout.
• 13:30
  SPEAKER_03: And you know, there was that generation where where when the when they did sell out the you know, when the distillery went quiet, where there was just so many people in your family that they couldn't they couldn't get along or figure it out, right?
• 13:44
  SPEAKER_03: That's why it was it's just almost was like a divorce.
• 13:47
  SPEAKER_03: You know, when you can't figure it out, just sell everything in the split.
• 13:50
  SPEAKER_03: But I mean the fact that you came back, so my main question is is I I when I'm when I met you, you were just starting, and now you've you've got some time.
• 14:03
  SPEAKER_03: Now, the distillery's built, and what is it?
• 14:06
  SPEAKER_03: Are we getting into we're we're we've gone two years of age product now?
• 14:10
  SPEAKER_03: We're ranking just starting.
• 14:12
  SPEAKER_03: Okay, just starting, you're in your third year, right?
• 14:15
  SPEAKER_03: That's true, approaching that.
• 14:16
  SPEAKER_03: So that as far as something when I first when we first started, you guys, I I watched that get built.
• 14:22
  SPEAKER_03: I almost watched out how amazing it wasn't.
• 14:24
  SPEAKER_03: Then we came back again and and and Charlie, and you guys have some amazing distillers, but the journey when you first started out, is it as hard?
• 14:34
  SPEAKER_03: Did you how did you picture it?
• 14:36
  SPEAKER_03: I mean, it's not like anybody you weren't getting into this, like you were you didn't you just were like naive because you're in Kentucky, right?
• 14:46
  SPEAKER_03: People have done it many times.
• 14:47
  SPEAKER_03: We know the challenges.
• 14:48
  SPEAKER_03: Did you think it would be this hard, or did you think it would be easier, or what what is it what you know, now that you're at this point?
• 14:56
  SPEAKER_06: Yeah, well, I mean, you know, we we opened during the pandemic, right?
• 15:04
  SPEAKER_06: So, so yeah, I mean it was you know, and bourbon was still very, very, very hot.
• 15:12
  SPEAKER_06: And you know, and everybody was still you know clamoring to get any kind of bourbon, right?
• 15:19
  SPEAKER_06: And I think you know, we've seen a cool down in the marketplace, certainly.
• 15:23
  SPEAKER_06: I think everybody can acknowledge that.
• 15:26
  SPEAKER_06: And you know, I I owned a retail store in Tennessee, I owned a wine and spheres distribution company in Tennessee.
• 15:34
  SPEAKER_06: So I knew I knew the retail end, I knew the distribution end, I started my career at Brown Foreman.
• 15:40
  SPEAKER_06: So, you know, being a supplier, you know, a new supplier, I thought, okay, well, yeah, we can do this, right?
• 15:47
  SPEAKER_06: We've got a good story, we've got a family history in this business, we've got a family uh distillery that was, you know, an old distillery, and so you know, we've got we've got everything, we've got all the right ingredients.
• 16:02
  SPEAKER_06: Well, I mean, I'm I've certainly underestimated, right, the difficulty from a marketing perspective.
• 16:10
  SPEAKER_06: You know, we basically have two large, three, maybe four large distributors.
• 16:18
  SPEAKER_06: You've got all of these suppliers that are trying to get their stuff into a distributor, and then you've got the other side of that, which is either the on-premise or off-premise side, and and trying to break into all of what is a very tight root of you know old brands that everybody knows, and trying to get brand recognition.
• 16:43
  SPEAKER_06: It I thought would be a little easier than what it's turned out to be, right?
• 16:48
  SPEAKER_06: Um so there's all of that, that that dynamic of what's happening in the world today when you see the BEB alcohol space shrinking, right?
• 17:00
  SPEAKER_06: Overall, whiskey's still, I think, pretty good, tequila's still pretty good, but all the others have shrunk a little bit.
• 17:08
  SPEAKER_06: And so now that there's this shrinkage going on uh around the beb alcohol space, and now we're competing against uh you know THC on a shelf that's not regulated, and we're regulated, and you know, you've got all of these things that that necessarily play a role in how people are looking at the beb alcohol space these days.
• 17:32
  SPEAKER_06: And you've got uh I think a shrinking out.
• 17:35
  SPEAKER_06: I mean, quite frankly.
• 17:36
  SPEAKER_06: I mean, you know, when you see the child report that just came out, you know, we're we're contracting a little bit, and so all of those factors come into play when you're trying to get your product on a shelf.
• 17:47
  SPEAKER_06: And you know the the the the what they call de-escalating or de-inventorying that's been going on in all of the states.
• 17:55
  SPEAKER_06: I mean, all of it plays a role, and yet we're growing year over year, right?
• 17:59
  SPEAKER_06: And it's not been easy to do.
• 18:02
  SPEAKER_06: But I've got the national brand, right?
• 18:04
  SPEAKER_06: Yeah, I'm I'm in 11 states now, and I hope to be in another four or five by year in.
• 18:10
  SPEAKER_06: And so all that being said, I want people to remember Monks Road, right?
• 18:16
  SPEAKER_06: I want people to remember Rattle at Snap or our newest, which is Remington, and you know, and that you know, that new brand of ours, that Remington brand, I don't have to explain that much, right?
• 18:28
  SPEAKER_06: Everybody understands Remington in Mission, everybody understands Remington Arms and the whole Remington brand.
• 18:35
  SPEAKER_06: And so for us to be able to have a brand name like that and work with a great company in uh Remington 1816, it's really uh a big change.
• 18:47
  SPEAKER_06: That's that's really cool.
• 18:48
  SPEAKER_06: You put it on a shelf, and generally everybody goes, Well, I don't know what Remington is, right?
• 18:53
  SPEAKER_06: Just like Remington, right?
• 18:55
  SPEAKER_06: Yeah.
• 18:55
  SPEAKER_06: So they go, and it's sitting on there from mid-30s to high 30s, depending on the price one and who's selling it.
• 19:01
  SPEAKER_06: And they go, Well, you know, if they'll taste it, hopefully everybody says it's it's a good deal.
• 19:08
  SPEAKER_06: And they'll buy it again, right?
• 19:10
  SPEAKER_06: And and you know, we've got a cool little thing on the back where you can record your hunt if you're taking it out on a hunt with you.
• 19:15
  SPEAKER_06: And so it's just a lot of things that you know that I think begins to change the game for box store distillery and kind of yeah, and marketing.
• 19:25
  SPEAKER_03: I mean, honestly, that's that's that is there you go.
• 19:28
  SPEAKER_03: Any brand, and and and some of the things now, a lot, like you said, there's a little bit of contraction in the fact that the the everyday traders, that stuff that's on the shelf that people go and they're always consistently buying.
• 19:45
  SPEAKER_03: I've noticed that's been that that's what's really where people are backing off.
• 19:50
  SPEAKER_03: They're not drinking as much of that type of whiskey.
• 19:53
  SPEAKER_03: Whereas all the special releases and everything, that's still just the like as you can see at the at the festival, it's just going way out the charts.
• 20:03
  SPEAKER_03: This is it's probably bigger than it's ever been.
• 20:08
  SPEAKER_00: Yeah, actually, there is a$1,400 bottle I just looked at.
• 20:12
  SPEAKER_00: Is that right?
• 20:13
  SPEAKER_03: And and that that grouping you're saying that group of people that Randy brought in, they're gonna they'll buy it.
• 20:20
  SPEAKER_03: I mean, those are this is where you're gonna sell that type of thing.
• 20:24
  SPEAKER_03: But like you said, um getting you know, getting that recognition because when someone walks in and they're just looking for a bottle to bring to a party, and they they want they don't want just Jim Beam or Jack Day, they want something, and when they look, that recognition is so important.
• 20:39
  SPEAKER_03: Like, well, I'll try that.
• 20:41
  SPEAKER_03: I've met Wally, I'll try the the monks rope, you know, road.
• 20:45
  SPEAKER_03: And so, anyways, that's kind of very important, and I've always seen that.
• 20:50
  SPEAKER_03: Now, the other thing I want you you have a tasting room in Lunaville, yeah, with a great restaurant attached to it.
• 20:57
  SPEAKER_03: Now, the restaurant seems, is that driving that tasting room right there?
• 21:02
  SPEAKER_03: Is that doing well for you?
• 21:03
  SPEAKER_06: Yeah, I mean, uh, like again, we're the only we're the only one that has a fine dining restaurant, right?
• 21:11
  SPEAKER_06: Uh and you know, all the others that have restaurants now, I mean, they do a great job.
• 21:16
  SPEAKER_06: We're the only one that has a fine dining restaurant.
• 21:18
  SPEAKER_06: And so what would allow us to do one is to get into great space on whiskey grove, right?
• 21:25
  SPEAKER_06: Uh really literally beyond second at Main, kind of, you know, very busy section of Whiskey Grove, but we've got friends and neighbors that are there, got pros.
• 21:36
  SPEAKER_06: Uh it's right next to us, you know, we'll force us down the street, we'll tell the student whiskey kitchen.
• 21:45
  SPEAKER_06: And they've been great partners about us through the years, every one of them.
• 21:50
  SPEAKER_06: And for us to be able to move into that space, offer, you know, find more of an Italian style steakhouse.
• 21:57
  SPEAKER_06: Uh, that's what we do.
• 21:58
  SPEAKER_06: Um and it's really driven, you know, more folks to us that maybe but not necessarily have heard of Monks Road, right?
• 22:05
  SPEAKER_06: And that's why we called it that.
• 22:06
  SPEAKER_06: We called it Monks Road Boiler House, and and just to really begin to get a rand out there.
• 22:12
  SPEAKER_00: Yeah.
• 22:13
  SPEAKER_00: Yeah.
• 22:14
  SPEAKER_00: Sometimes it's just people driving by the side.
• 22:16
  SPEAKER_00: Right.
• 22:17
  SPEAKER_00: That's absolutely.
• 22:18
  SPEAKER_03: Oh I know it's the dumbest thing, but I I went down there for the tasting room just because I wanted to taste chase through some of the newer stuff.
• 22:25
  SPEAKER_03: And and when and your bartender, he was great, and uh a group came down, and all I can tell you is the steakhouse was just getting ready to open, and the smell coming down there.
• 22:36
  SPEAKER_03: I mean, you know, it's just like it's it's fantastic.
• 22:40
  SPEAKER_03: I mean, that that whole thing that that's going on.
• 22:43
  SPEAKER_03: But you know, it we've I I just want to thank you for over the years.
• 22:50
  SPEAKER_03: I mean, you are our first ever sponsor.
• 22:52
  SPEAKER_03: Yeah, I remember the look on your face when you asked me, and I said it, and it's just like, really?
• 22:57
  SPEAKER_03: That's it.
• 23:00
  SPEAKER_03: But we were small and what we didn't have quite the reach we have now.
• 23:03
  SPEAKER_03: So but yeah, we've always been, I've always it's always been fun, the brand's been fond to my heart.
• 23:09
  SPEAKER_03: I I like one of the few Tennessee whiskeys I like is Rail and Snap.
• 23:13
  SPEAKER_03: I will buy that when I see it.
• 23:15
  SPEAKER_03: And uh you've done a really nice job, and I know that right now you're probably hitting that point where you wish you had five and six year angels whiskey at this point.
• 23:25
  SPEAKER_03: Yeah, but you know, you're getting through, and you know, it's the space that you have set out there.
• 23:30
  SPEAKER_03: Anybody who comes here, see a concert at Logstill Distillery, go out there at the amp, and they they've got you've got it pretty well covered.
• 23:39
  SPEAKER_03: Or if you get a chance to go out there at an event, because you do cover a good amount of bourbon and whiskey events, plus other you know, people can rent the rent the space and you know, and you've you know your whole idea of and what Tim had said is you wanted to revitalize the economy there in Gesemon.
• 24:01
  SPEAKER_01: That's a centimete.
• 24:04
  SPEAKER_01: I'd like to put in a plug for the Remington 1860 for all the hunting clubs out there right now because hunting season's coming up and all that.
• 24:14
  SPEAKER_01: I can foresee right now that that that will be a great bottle to take out to your hunting club, share with your hunting buddies and all that.
• 24:24
  SPEAKER_06: Six-year-old juice uh and to blend it.
• 24:28
  SPEAKER_06: Our Tennessee bourbon, uh our Kentucky bourbon, weeded bourbon that's in it, and another high-ride bourbon that we have.
• 24:36
  SPEAKER_06: And so it's the fun thing is we worked with Remington on the blend, right?
• 24:42
  SPEAKER_06: So we tested them through a number of different blends, actually brought it up to Minnesota, which is where their headquarters are.
• 24:49
  SPEAKER_06: There were about 25 folks that were tasting through it.
• 24:52
  SPEAKER_06: Okay, and they all kind of coalesced around this one blend, and so we called it the open season blend, right?
• 24:58
  SPEAKER_06: And so it was a really cool experiment with those guys.
• 25:02
  SPEAKER_00: So in the price point on that bottle that I know it'll be a little different.
• 25:05
  SPEAKER_06: Yeah, so it's yeah, yeah, anywhere from$36.99 to$39.99 is kind of where we target.
• 25:11
  SPEAKER_01: So it's uh it's an everyday guy.
• 25:13
  SPEAKER_04: But yeah, the quality.
• 25:15
  SPEAKER_04: The quality, oh yeah, yeah.
• 25:16
  SPEAKER_01: And also it you said uh distributed in about 11 states right now?
• 25:20
  SPEAKER_06: Yeah, so 11 states right now, uh year end it'll be another, I don't know, five or so.
• 25:28
  SPEAKER_01: Okay, and you can also pick it up at the distillery gift shop right now.
• 25:31
  SPEAKER_06: Yeah, gift shop, uh in the tasting room at Moulev, and then online, you can actually go online and actually work.
• 25:37
  SPEAKER_03: So for anybody here today, is it available here?
• 25:40
  SPEAKER_03: Yeah, oh yeah, absolutely.
• 25:42
  SPEAKER_01: Oh yeah, and anybody that's tuning in at the Kentucky Bourbon Festival, if you're here, go down there and pick it up right here.
• 25:48
  SPEAKER_06: Should be in the media tent if you guys haven't had it yet, it's open up.
• 25:51
  SPEAKER_06: Oh, right, okay, okay.
• 25:52
  SPEAKER_00: Great.
• 25:53
  SPEAKER_00: So if people are interested in the restaurant, you have a website that they can go check out if you're putting the logo?
• 26:00
  SPEAKER_05: Distillery.com or monksroadboilerhouse.com.
• 26:03
  SPEAKER_05: We're on open tables, so you can always wear reservations that you have to do on the weekends?
• 26:09
  SPEAKER_00: Yes.
• 26:10
  SPEAKER_00: So and is it Monday through Sunday, or is it close Mondays and Tuesdays?
• 26:15
  SPEAKER_05: Every day of the week.
• 26:16
  SPEAKER_00: Nice in the evenings, dinner.
• 26:19
  SPEAKER_03: I got a little special thing to share with you.
• 26:22
  SPEAKER_03: So when we we work with Brad Bonds, and we had a bus tour, uh-huh, and he was able to locate two dolly 1946 bottles.
• 26:33
  SPEAKER_02: Look at that.
• 26:34
  SPEAKER_02: So very cool.
• 26:36
  SPEAKER_01: Distilled in 1938, bottled and bond, uh huh, underproof, and distilled and then bottled in 1946.
• 26:46
  SPEAKER_03: Oh, that's cool.
• 26:46
  SPEAKER_03: We we were able to remove the corks, so that was awesome.
• 26:50
  SPEAKER_03: Yeah, and uh, but I have some here in uh the bottle that's the bottle that he's been he's a one hell.
• 26:59
  SPEAKER_01: Oh, yes, he is.
• 27:00
  SPEAKER_01: The bottle he's filling the flask with is coming from the one with no labels, yeah.
• 27:04
  SPEAKER_01: Yeah, but this is what was left after we had two buses on our bus tour this year, and so we opened up one one for each bus and poured the pores.
• 27:59
  SPEAKER_01: And then for the last couple of days we've been filling this flask.
• 28:02
  SPEAKER_06: Is that one coming out of Lawrenceburg?
• 28:04
  SPEAKER_04: Do you know?
• 28:05
  SPEAKER_01: Actually, it's on the bottom on the very bottom, it's where it's double springs.
• 28:11
  SPEAKER_01: Bardston, yeah.
• 28:12
  SPEAKER_06: Yeah, double springs.
• 28:15
  SPEAKER_01: I have to remember where that is.
• 28:18
  SPEAKER_06: Very cool.
• 28:19
  SPEAKER_00: Well, we drink to forget, not to remember.
• 28:28
  SPEAKER_04: Well, you know, it's right there.
• 28:30
  SPEAKER_04: Okay.
• 28:30
  SPEAKER_06: Kabe has resurrected the dialing uh, yes, and he's got it, I think he's here as well.
• 28:35
  SPEAKER_01: Yes.
• 28:36
  SPEAKER_01: He wasn't he wasn't there.
• 28:38
  SPEAKER_01: We actually went over with Haley, Haley, and Rebecca, her mother, and we actually took the bottle over there to Haley and showed it to her on Friday and shared a pour with them and all.
• 28:49
  SPEAKER_01: Uh Kabe had some other places he had to be at.
• 28:52
  SPEAKER_03: If he was gonna be here, I was actually thinking I actually have the bottle.
• 28:55
  SPEAKER_01: We brought the bottle with me somewhere.
• 28:58
  SPEAKER_01: And so I was actually yeah, we're sitting, I'm sitting here showing them the picture when I can actually look.
• 29:05
  SPEAKER_03: There you go.
• 29:06
  SPEAKER_03: All right.
• 29:07
  SPEAKER_03: I mean, Brad's like, so when I said to get it, he got it, and I said, it's a the it doesn't matter what the labels are, it's a butt are a bus for I I know you know you can get it.
• 29:17
  SPEAKER_03: So he's like, I could clean these up, and I'm like, probably not.
• 29:21
  SPEAKER_03: Everybody would actually like that better.
• 29:23
  SPEAKER_03: But it's a bottle than Bond, and I mean it's just like it's just fantastic.
• 29:27
  SPEAKER_03: I was thinking of just leaving that for him if it was around, you know what I mean?
• 29:31
  SPEAKER_03: Oh, yeah, yeah.
• 29:42
  SPEAKER_00: Interesting.
• 29:45
  SPEAKER_00: All right, they don't make labels like they used to.
• 29:47
  SPEAKER_03: No, they don't.
• 29:49
  SPEAKER_03: Well, they uh the fact that it's 1938 and 194 and eight year from 1946, and it survived the way it did.
• 29:58
  SPEAKER_03: I understand the outset, but the Yeah, it was distilled almost 90 years ago.
• 30:02
  SPEAKER_03: Yeah, but the whiskey is just uh for a dusty, it just doesn't have as much funk as most dusties have.
• 30:13
  SPEAKER_00: It's kind of like licking grandma.
• 30:16
  SPEAKER_00: It was just a little a little bit of I'm gonna take your word on that.
• 30:20
  SPEAKER_00: Yeah, I think I am too.
• 30:22
  SPEAKER_00: She gets around, you could try her.
• 30:26
  SPEAKER_06: Well, we haven't even started drinking yet.
• 30:31
  SPEAKER_03: Yeah, after that, cheers, yeah.
• 30:33
  SPEAKER_03: Cheers again, and and you know, and thank you so much for the case.
• 30:36
  SPEAKER_03: Thanks, thanks again, yes, for everything.
• 30:39
  SPEAKER_03: Everything, yeah.
• 30:41
  SPEAKER_01: And really proud of and just love what you're doing, and just keep it up, and and we're we're always behind you 100% and glad to share it with everybody.
• 30:51
  SPEAKER_01: And that's what that's what I was doing the whole time at the beginning.
• 30:54
  SPEAKER_01: I was sharing it to the groups all the way around the world, which right now, thanks a lot to your help.
• 31:01
  SPEAKER_01: We are the number three whiskey podcast in the world right now.
• 31:05
  SPEAKER_01: Yes, sir.
• 31:05
  SPEAKER_02: We're still the 16th bourbon podcast.
• 31:08
  SPEAKER_02: 16th bourbon.
• 31:11
  SPEAKER_02: No, I think I think in tracer, I'm still here.
• 31:13
  SPEAKER_02: Yeah.
• 31:15
  SPEAKER_02: So podcasters coming at all.
• 31:18
  SPEAKER_02: Or they get their own brands.
• 31:22
  SPEAKER_02: Never happening with me.
• 31:24
  SPEAKER_04: I'm already too old for that.
• 31:26
  SPEAKER_04: Yeah.
• 31:31
  SPEAKER_01: Yeah, we uh we like we like those guys.
• 31:34
  SPEAKER_01: Yeah, we were talking with them just yesterday.
• 31:36
  SPEAKER_03: Yeah, they're super guys, aren't they?
• 31:41
  SPEAKER_01: Nice.
• 31:41
  SPEAKER_01: So, all right.
• 31:44
  SPEAKER_01: Anything you'd like to finish up with?
• 31:48
  SPEAKER_00: You know, so bed and breakfast, do you have how many rooms in case somebody wants to bring the family?
• 31:53
  SPEAKER_06: We uh now twenty-two rooms, five different places out there.
• 31:58
  SPEAKER_00: Good jumping off point if you wanted to do the trail.
• 32:00
  SPEAKER_06: Well, ultimately, yeah, maybe that's what we've built it for.
• 32:03
  SPEAKER_06: Was people come, stay with us, go out and hit the trail, can come back, meet, enjoy yourself, have a meal, and then hit it again.
• 32:11
  SPEAKER_00: Concert series shown on the website, logstilldistillery.com.com.
• 32:16
  SPEAKER_04: We've got next weekend, we've got just like I said, Molly Ashley for one.
• 32:20
  SPEAKER_04: We had Brett Michael of last weekend.
• 32:22
  SPEAKER_00: Oh no.
• 32:22
  SPEAKER_00: Uh my wife would have been.
• 32:25
  SPEAKER_00: Yeah, something else.
• 32:26
  SPEAKER_01: Uh he put on it.
• 32:28
  SPEAKER_01: He he great show.
• 32:29
  SPEAKER_01: Yeah.
• 32:33
  SPEAKER_06: I mean I mean just and and a super nice dice.
• 32:36
  SPEAKER_00: Yeah.
• 32:37
  SPEAKER_06: Nice.
• 32:38
  SPEAKER_00: All right.
• 32:38
  SPEAKER_00: So uh and then obviously the restaurant.
• 32:40
  SPEAKER_00: I gotta tell you, Louisville needs some nice places to eat.
• 32:44
  SPEAKER_00: Some fine I mean, you got you've got you've got a handful already to establish.
• 32:48
  SPEAKER_00: I'm telling you that that's full out.
• 32:51
  SPEAKER_00: Maybe next time we'll uh maybe next time we'll we'll do we'll do bourbon and some food.
• 32:56
  SPEAKER_00: And yeah.
• 32:57
  SPEAKER_00: If you look at this crew here, we don't miss many meals.
• 32:59
  SPEAKER_01: Yeah, we don't miss many meals.
• 33:01
  unknown: Let me know when next time you're in 10.
• 33:03
  SPEAKER_01: Okay.
• 33:03
  SPEAKER_01: That would be a good idea.
• 33:04
  SPEAKER_01: We'll set we maybe we can set it up then.
• 33:06
  SPEAKER_01: Yeah, oh yeah.
• 33:07
  SPEAKER_01: Be like the DV people.
• 33:08
  SPEAKER_00: We'll say, oh, what's this?
• 33:09
  SPEAKER_00: And somebody will describe it and then we'll eat it and go, mmm.
• 33:13
  SPEAKER_03: I really think whiskey row, which was good even in when I did the the the trail, I completed the trail in 2019.
• 33:23
  SPEAKER_03: And before I was even doing the podcast, and it still had a decent amount of distillers and just but but now that Monks Row, you got all the butts are you got all these decent roots.
• 33:36
  SPEAKER_03: I mean, right you you used to have to like go in between and walk a little bit and have a break.
• 33:41
  SPEAKER_03: But if you go down Whispy Road, if you come from the Fraser all the way to the city, you're gonna be taking you're gonna be in trouble.
• 33:49
  SPEAKER_06: It's like now, it's like you know that the nice thing they had is Uber.
• 33:54
  SPEAKER_06: Uber tax they do, yeah.
• 33:56
  SPEAKER_06: And as opposed to here, we got taxis.
• 34:01
  SPEAKER_06: Good luck.
• 34:03
  SPEAKER_00: Yeah, yeah.
• 34:04
  SPEAKER_00: I I saw somebody with a lift sign on the windshield the other night driving home.
• 34:08
  SPEAKER_00: I'm pretty sure that was a serial killer.
• 34:12
  SPEAKER_00: You want to think about it, be pretty effective.
• 34:17
  SPEAKER_03: And here is the tour, the tour companies.
• 34:20
  SPEAKER_03: And I always brought up to the tour companies because they really help bring people to your experiences, whether it's in Louisville or up in Gethsemane.
• 34:30
  SPEAKER_03: Because if you I don't know, I mean I've been to so many distilleries where I'm there and then the tour buses come up, uh, Kentucky Bourbon Boys and then Mint Jewel of Tours.
• 34:39
  SPEAKER_03: And that is so important to the to your economy, right?
• 34:43
  SPEAKER_03: You know what I mean?
• 34:44
  SPEAKER_03: Because if that wasn't the case, I don't think I mean they bring groups and the groups are ready to go.
• 34:49
  SPEAKER_03: They're just bourbon groups.
• 34:50
  SPEAKER_06: Well, you know, I think I I think what we're seeing around the whole bourbon trail, right, is the one Kentucky Distillar Association and all of us members who uh really are the yeah, they do a great job in parking the Kentucky Bourbon Trail, right?
• 35:05
  SPEAKER_06: We are still the Bourbon Trail to go to or Whiskey Trail to go to in the United States.
• 35:12
  SPEAKER_06: So you gotta hand it to those guys that are knowing what they're doing and really helping promote this.
• 35:18
  SPEAKER_06: Kentucky does a great job.
• 35:19
  SPEAKER_06: So Andy Bashir, Governor Andy Bashir, always talks about his signature industries out there and Burbings and one of them that he always continues to fight.
• 35:30
  SPEAKER_06: And ultimately, you know, tariffs aside and all things that are going on, everybody still wants to have America's native spirit, which is perfect.
• 35:42
  SPEAKER_06: So uh, yeah.
• 35:43
  SPEAKER_03: Well, it's cool.
• 35:44
  SPEAKER_03: I always felt no matter what your political lean is, Andy has straight up been good for the for the state of Kentucky.
• 35:55
  SPEAKER_03: Whatever they've done, whether it was as a group, you know, the your representatives and everything, they're really looking out for this industry because you can just see how it's changed.
• 36:06
  SPEAKER_03: They will change the laws to not, you know, the handcuffs are you you only have one handcuff, right?
• 36:13
  SPEAKER_03: Right.
• 36:13
  SPEAKER_03: And I don't know if you you know you'll ever get away from uh it's just I I always felt that getting into this industry, I mean, as a kid, you you're growing up, but you don't realize how much people drink.
• 36:28
  SPEAKER_03: It's like it is huge, you know.
• 36:30
  SPEAKER_03: It's I think it's more you're you're a minority if you don't drink at all.
• 36:34
  SPEAKER_03: Right.
• 36:35
  SPEAKER_03: You know what I mean?
• 36:35
  SPEAKER_00: You know what I'm saying?
• 36:36
  SPEAKER_00: Well, and consumption goes up in a bad economy, typically.
• 36:40
  SPEAKER_00: Yeah.
• 36:40
  SPEAKER_00: So I think I think we've got good times ahead.
• 36:45
  SPEAKER_00: We'll see.
• 36:49
  SPEAKER_01: Oh, yeah.
• 36:49
  SPEAKER_03: But like I said, I was always impressed with him.
• 36:52
  SPEAKER_03: I just think that he would he's been at your place.
• 36:55
  SPEAKER_03: Done he did the ribbon cutting on the different times.
• 36:59
  SPEAKER_03: Yeah, he supports the industry, and and all I could say is you if you're a bourbon fan, you can't be against what he's done.
• 37:05
  SPEAKER_03: I mean, he has done nothing to hurt the industry.
• 37:08
  SPEAKER_03: Excellent.
• 37:09
  SPEAKER_03: All right, I guess.
• 37:11
  SPEAKER_03: Hey, thank you.
• 37:12
  SPEAKER_03: Appreciate you, appreciate your time.
• 37:14
  SPEAKER_00: Yeah, and uh good friends.
• 37:16
  SPEAKER_00: Yeah, you can do that.
• 37:18
  SPEAKER_03: Yeah, www.scotchybourbonboys.com for all things boys.
• 37:23
  SPEAKER_03: Uh like us on Facebook, Instagram, YouTube, X.
• 37:26
  SPEAKER_03: Listen to us on Apple, iHeart, and Spotify.
• 37:29
  SPEAKER_03: And remember, good bourbon equals good times and good friends.
• 37:33
  SPEAKER_03: Make sure you don't drink and drive and drink responsibly.
• 37:36
  SPEAKER_01: And live your life uncut and unfiltered.