Latest / The Scotchy Bourbon Boys / The Craft and Legacy of RD One Spirits Barry Brinegar

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The Craft and Legacy of RD One Spirits Barry Brinegar · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up Scotchy Bourbon Boys fans?
• 1:00
  Speaker 1: This is.
• 1:01
  Speaker 2: Alan.
• 1:02
  Speaker 1: Mission of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:04
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest but if you're at all interested in the Fortean High 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 Spotify, google Podcast and Amazon.
• 1:50
  Speaker 4: We did a little wilder show, fun and watch.
• 1:53
  Speaker 4: We thought what we'd do with thinking every boom or man, we'd talk songs.
• 1:57
  Speaker 4: But we're telling the truth.
• 1:59
  Speaker 4: Yeah, we're the Scotchy Bourbon Boys, we're the Racism's Red.
• 2:06
  Speaker 4: We're making something.
• 2:07
  Speaker 4: Woo, yeah, yeah, we're on fire.
• 2:09
  Speaker 4: Good job, they found you.
• 2:36
  Speaker 3: Alright, boom, boom.
• 2:38
  Speaker 3: Okay, so we're at the Scotchy Bourbon Festival, we're podcasting, we're live, we're gone live.
• 2:45
  Speaker 3: We're going to be a little bit loud so everybody can hear us, but you know, so excited, very brumag-er.
• 2:51
  Speaker 3: I got that, yeah, a hardy one's spirit, and a whole mess of other stuff that we're going to talk about, because this podcast is going to be directly about you and what you're doing, thank you.
• 3:03
  Speaker 3: We met, I think, in 2000, the first 21 years you were here but you were over it off.
• 3:13
  Speaker 3: But since then we've done a lot of stuff together.
• 3:16
  Speaker 3: We became friends.
• 3:17
  Speaker 3: Now Carl will see his idea of friendship is different than mine, but yeah.
• 3:22
  Speaker 3: And also you're a monster, you're unique right At the same time.
• 3:31
  Speaker 3: And then we got Wickey over here and we got CT.
• 3:36
  Speaker 3: What's up everybody?
• 3:36
  Speaker 3: You know, just because you're over there, make sure that you chime in more.
• 3:41
  Speaker 3: You just don't get the, I know.
• 3:42
  Speaker 6: I know.
• 3:42
  Speaker 2: It's alright, I've already started to notice.
• 3:43
  Speaker 2: Pay no attention to his back.
• 3:46
  Speaker 6: It already has some signs, don't worry.
• 3:49
  Speaker 3: Well, maybe I'll go like this when I talk to you about that Don't do that you turn away from the camera.
• 3:53
  Speaker 3: Well, I don't worry about that.
• 3:54
  Speaker 6: I shouldn't do that.
• 3:55
  Speaker 6: He's the lead to see, so anyway, let's get into one thing the Kentucky Bourbon Festival.
• 4:01
  Speaker 3: I mean you know we're doing the podcast here, the media tent was around but we got up real early.
• 4:07
  Speaker 3: I mean it's nice to be doing this at 10 o'clock and starting.
• 4:12
  Speaker 2: You can't drink all day unless you start first thing in the morning.
• 4:14
  Speaker 2: That's what we believe at Kentucky Bourbon Fest, responsibly, of course, but I'm super excited.
• 4:20
  Speaker 2: I think what the team at the Kentucky Bourbon Festival has done brought us a very first class event.
• 4:26
  Speaker 2: It's super fun, lots of interaction with the stillaries and other vendors so much fun.
• 4:32
  Speaker 2: So if you hadn't done it, you got to do it.
• 4:35
  Speaker 2: Put it on your plans to come next year.
• 4:37
  Speaker 3: Yeah, 100%.
• 4:39
  Speaker 3: And if you do put it on your plans next year you need it's the week, the second week, and in Thursday, friday, saturday, sunday of September, because it used to be the third but they moved it back to the second so that two festivals can just keep everybody in Kentucky for two weeks.
• 4:56
  Speaker 3: Yeah, probably so.
• 4:58
  Speaker 3: And then also you got to get your Airbnb or your hotel book, because it's not something everybody knows that it's.
• 5:07
  Speaker 3: It's.
• 5:07
  Speaker 3: This isn't a huge wide open for a festival.
• 5:11
  Speaker 3: This is for the serious whiskey connoisseurs that enjoy bourbon and whiskey.
• 5:17
  Speaker 3: There's no doubt about it because it's it's not pricey for what you get.
• 5:21
  Speaker 3: I mean, there's no way that $120.
• 5:25
  Speaker 3: You can walk into this and everybody has.
• 5:28
  Speaker 3: You know that serious, you know that's a couple bottles of bourbon, but when you walk into this, you're going to be able to taste almost any bourbon that's out there, plus the high end stuff, so that you can taste before you buy.
• 5:41
  Speaker 3: Yeah, yeah, but then what's great is you can buy it most places if you're Kentucky distiller the distilling license.
• 5:52
  Speaker 3: you can actually now sell from the festival, which has been awesome, right.
• 5:57
  Speaker 2: It's so nice.
• 5:57
  Speaker 2: You know the government the state government passed House Bill 500 which allowed distillers to sell bottles and fares and festivals.
• 6:05
  Speaker 2: And what a great opportunity for customers to come in and buy those really hard to find bottles.
• 6:10
  Speaker 2: So it's for good.
• 6:13
  Speaker 3: Yeah, and there's.
• 6:14
  Speaker 3: There's so many experiences right CT.
• 6:16
  Speaker 6: Yeah, I mean you go each a lot of the distilleries have single barrel picks for the event, and then you walk around and there's, there's all kinds of things.
• 6:26
  Speaker 6: There's people selling bidders, smokers, jams, jellies, I mean there's a little bit of.
• 6:34
  Speaker 3: There's a little bit of everything.
• 6:35
  Speaker 6: That marketplace, yeah, but the grounds are probably the greatest thing, and I think that we talked about that Randy said before.
• 6:42
  Speaker 6: You know they could move out to a area like an affair grounds, where it would be flat out in the open.
• 6:48
  Speaker 6: But what is really great about this?
• 6:50
  Speaker 6: As you walk around in the trees and it's just, it's so well.
• 6:53
  Speaker 5: Well, when your basket board, they can go take a block walk in their in town and yeah, yeah, your shops and your minutes away from just about everything this is for this is for pretty much everyone's covered.
• 7:07
  Speaker 3: If you're into it, you got to be into it.
• 7:09
  Speaker 3: But it also sells out.
• 7:12
  Speaker 3: There's its VIP experience, which I think sold out in three minutes that's how fast that did.
• 7:16
  Speaker 3: And then also they sold out, I believe mid August for the whole festival, for those three day passes.
• 7:24
  Speaker 3: It's serious, it's all a commitment, right, but it's like everybody who does here that I would say this is the festival, with no regrets.
• 7:34
  Speaker 2: Yeah, you know, most of the attendees are from outside of Kentucky.
• 7:37
  Speaker 2: So these are folks that are serious about Kentucky, bourbon, want to learn more, want to have the experience.
• 7:42
  Speaker 2: So that's super nice to meet a lot of consumers that are outside of Kentucky.
• 7:47
  Speaker 6: You get 55 distilleries at one location.
• 7:50
  Speaker 6: When does that ever happen?
• 7:52
  Speaker 5: Well, it's a third of the price of Disney and you don't have to pay those ridiculous drink prices at Epcot.
• 7:58
  Speaker 3: Yes, we just can't.
• 7:59
  Speaker 3: Well, there are no drink prices.
• 8:02
  Speaker 3: I mean, it's so funny.
• 8:03
  Speaker 3: There was a bar over there that was serving mixed drinks.
• 8:06
  Speaker 3: Okay, $12.
• 8:08
  Speaker 3: And I'm like we what?
• 8:11
  Speaker 3: Why would I do that?
• 8:12
  Speaker 3: The makers mark old-fashioned is unbelievable, Especially for people.
• 8:26
  Speaker 3: The mixology is part of this, so you're not a.
• 8:30
  Speaker 3: Just a hard knee or whatever.
• 8:32
  Speaker 3: And you like a mixed drinks?
• 8:33
  Speaker 3: This place will this?
• 8:35
  Speaker 3: They come up with so many new ones, so just this one.
• 8:38
  Speaker 3: We did it here.
• 8:39
  Speaker 3: The Suncast, which I never had a Suncast, but it's bourbon, orange juice, vanilla bean and Orange.
• 8:48
  Speaker 3: You know it was what to say that.
• 8:51
  Speaker 3: She said it and I don't know so pair apperate, anything.
• 9:00
  Speaker 6: Is James here yesterday?
• 9:01
  Speaker 6: That's her cocktail.
• 9:02
  Speaker 2: She works in Covington, kentucky and she was here serving it, making it, you know she's a managing partner and I mean she can make a hell of a cocktail, yeah, yeah yeah, but I mean, you know what, even even four years ago, the bourbon cocktails were?
• 9:17
  Speaker 3: I Would like to know, because the manhattan's kind of gone off the wayside, you don't see it, but did that.
• 9:22
  Speaker 3: When I first started it was manhattan's, it was new Kentucky mules and it was old-fashioned.
• 9:27
  Speaker 3: But they've evolved.
• 9:29
  Speaker 3: The old-fashioned that those old I'm from Wisconsin used to be a brand new, old-fashioned there but bourbon old-fashioned, but they've evolved so much.
• 9:37
  Speaker 3: All the different bidders, all the different things.
• 9:39
  Speaker 3: Some people age I'm in there actually mix it up and put it back in the barrel.
• 9:42
  Speaker 3: I mean when you have an old-fashioned, it's almost like bourbons, you know, you find one you like, but there's so many to go for it.
• 9:49
  Speaker 3: So, man, all right so let's get.
• 9:51
  Speaker 3: Let's get down to the nitty gritty here.
• 9:54
  Speaker 2: Sure so.
• 9:55
  Speaker 2: So this year we launched our new custom bottle, and this bottle was custom after an 1800 sample bottle that we actually had from the WM tar distillery.
• 10:05
  Speaker 2: And so a couple of things to note about the bottle itself the not to Lexington's first distillery, the Ashland distillery, with the tree on the neck label.
• 10:15
  Speaker 2: And then we're a Kentucky owned brand out of Lexington, kentucky, and so we're Kentucky born and raised.
• 10:21
  Speaker 2: It is embossed on the top of the bottle.
• 10:23
  Speaker 2: And then we have we're known for thoroughbred horses in Kentucky, specifically central Kentucky, so we have a four-plane fence that circles the bottle at the bottom to give a nod to our horse industry well, what's really cool about that bottle?
• 10:37
  Speaker 3: and it's.
• 10:38
  Speaker 3: I Get a lot of bottles I finish a lot about.
• 11:28
  Speaker 3: Now.
• 11:29
  Speaker 3: There's special ones to me that you know, that have been given to me or signed and that type of thing.
• 11:35
  Speaker 3: But then when you look at this bottle, this is the kind of bottle that, like in a hundred years, they'll be this.
• 11:41
  Speaker 3: I remember being by the train station or by whatever, and there be this bottle.
• 11:47
  Speaker 3: We're all these old bottles out there and you look at them.
• 11:49
  Speaker 3: We wonder what it was.
• 11:50
  Speaker 3: We would have a bishop one time and he was in the creek where this great grandpa, you know, moonshine, and all of a sudden out of there was a.
• 11:59
  Speaker 3: He pulled up, pulled out a bottle that must have been his great grandpa's.
• 12:05
  Speaker 3: That got ended up in the creek, you know.
• 12:07
  Speaker 1: So that's okay but this is that kind of bottle people are gonna save it.
• 12:10
  Speaker 3: It's.
• 12:10
  Speaker 3: It's not just as your label You've got them boss, but it also has meaning you know.
• 12:15
  Speaker 3: So it's really cool, Thank you, Thank you.
• 12:17
  Speaker 5: I appreciate it.
• 12:18
  Speaker 5: That'll be the flea market somewhere for like five dollars.
• 12:23
  Speaker 3: That makes you feel so.
• 12:24
  Speaker 3: It's so funny.
• 12:26
  Speaker 2: You say that because I've had people that will contact me on social media and they'll say, hey, I dug up this bottle and it's, it's a old car, it's an Ashland bottle, it's a bond and litter, and they're like this is so cool, I want to give it to you to keep at your gift shop and and so I love that I had one of the descendants of one of the early founders sent me an image of William Tarr and it's so cool.
• 12:49
  Speaker 2: So I just love how people want to.
• 12:52
  Speaker 2: They kind of feel like they want to give that back to you.
• 12:55
  Speaker 2: You know you can keep it because it's great keepsake, but but it's nice that have those mementos come back.
• 13:01
  Speaker 3: But but you know, like you, this brand that you're bringing forward, right, it's part of the whole thing and that's one thing that Bourbon is and whiskey, it's part of our history and it keeps going and we're you're the stewards and we're the from.
• 13:19
  Speaker 3: You know we're part of that, but it, but the whiskey, just will always go and but this is a whiskey boom, yeah, and so there's a lot of responsibility, wouldn't you say, to the people who are to to bring back, redo old distilleries and then keep them going and then kind of try and put the labels back where they've, all you know, moved around to you and try and get them back to the original.
• 13:41
  Speaker 3: You know what you're doing and honestly, that's the coolest part of this.
• 13:45
  Speaker 3: As you keep going forward, you realize that will be gone, but that won't be gone.
• 13:51
  Speaker 3: You know in hit and you know is still being history.
• 13:54
  Speaker 3: Oh, and hopefully it just keeps moving forward with your, with your brand.
• 13:58
  Speaker 2: Yeah, we established arty one spirits in January 2020, right before COVID, and we weren't resurrecting Lexington's first registered distillery.
• 14:06
  Speaker 2: We were setting up this company to pay honor and respect to it.
• 14:09
  Speaker 2: You know, talk about the past, but now what's the next chapter?
• 14:13
  Speaker 3: with arty one spirits, we're writing the next chapter of Lexington's first right, yeah, and you know, if the boom keeps going, who knows, you might be able to bring back a Label or whatever.
• 14:23
  Speaker 3: That's the long gone, you know absolutely.
• 14:25
  Speaker 3: Yeah, there's one thing you always know, it's you've started a new brand, and once you get that established, new is really kind of a good thing because people are, you know, trying it.
• 14:36
  Speaker 3: But then when you come, become older, those, those problems change.
• 14:40
  Speaker 3: That you're not, you know.
• 14:41
  Speaker 3: You're trying to keep it going.
• 14:43
  Speaker 3: Yeah and so.
• 14:44
  Speaker 3: And then what ways to keep it going is obviously, everybody has more, more branding.
• 14:49
  Speaker 3: Yeah yeah absolutely Alright.
• 14:51
  Speaker 3: so let's talk about what we're, what we got in our glass, so this is our Kentucky straight bourbon had in our glass.
• 14:58
  Speaker 2: Some people have already sampled and, you know, got their palate ready.
• 15:01
  Speaker 2: But with arty one spirits, it all starts from this Kentucky straight bourbon.
• 15:07
  Speaker 2: It is 98 proof.
• 15:09
  Speaker 2: It is a bourbon, 70% corn with a rye flavoring grain and what you're gonna get is that just traditional notes of vanilla Caramel.
• 15:18
  Speaker 2: You're gonna get some spices on the palate.
• 15:21
  Speaker 2: I get a little cracked pepper for him.
• 15:22
  Speaker 2: But really delicious, very approachable at 98 proof.
• 15:26
  Speaker 3: It's awesome.
• 15:27
  Speaker 3: Um, I Don't.
• 15:31
  Speaker 3: It's like you, ever your palate goes through.
• 15:34
  Speaker 3: Right now I'm picking out in a lot of verbons the honey aspect of it, right away.
• 15:39
  Speaker 3: Yeah, I'm just picking up constantly.
• 15:41
  Speaker 3: I think it has to do somewhat because you've been picking up a lot of honey, haven't you?
• 15:44
  Speaker 3: And it's probably Weather, you know, and normally at this time of the it's a little bit hotter here in Kentucky.
• 15:51
  Speaker 3: It's been so awesome that it's you know so nice 10 o'clock it's 61 degrees beautiful up there, and you know the high yesterday, I think was 80, right you know when you're in September and you're CT for sports, yeah, but the weather is so good but it's a little humid, and I've been here in Kentucky when it's been really dry at this time of the year.
• 16:15
  Speaker 3: So that humidity and the low heat for Kentucky, I think those are the kind of things that change what you're tasting, right?
• 16:23
  Speaker 2: They absolutely do and I agree with you.
• 16:26
  Speaker 2: I think last year we were almost like in hell.
• 16:29
  Speaker 2: It was so hot and that heats up the whiskey and you get this really hot note that's kind of one note it's Kentucky hug for 10 minutes this is beautiful.
• 16:41
  Speaker 2: You get some nuances of the flavor.
• 16:45
  Speaker 3: Sweetness, sweetness, yes, the right up the bad.
• 16:48
  Speaker 3: It got honey off that.
• 16:49
  Speaker 3: Now I'm getting a little bit of chocolate on the back and that's like it's a pretty good sweet chocolate.
• 16:57
  Speaker 3: I mean it's not milk chocolate, but it's a nice dark chocolate with a little bit of sugar.
• 17:03
  Speaker 3: Sometimes you get that really dark chocolate and then tobacco and leather and wood are all almost there.
• 17:13
  Speaker 3: Has to be just enough sweetness to get it into chocolate.
• 17:15
  Speaker 6: It's a bat for sure the cherry note comes to me, the second, third drink, it starts to come out.
• 17:22
  Speaker 1: It's almost like the cherry cordial.
• 17:23
  Speaker 1: There it is.
• 17:25
  Speaker 6: The little chocolate covered cherries that cordial inside it, that's kind of that Turn about the jelly part.
• 17:31
  Speaker 6: Yeah.
• 17:32
  Speaker 3: Whatever, so anyways it's delicious.
• 17:34
  Speaker 3: That's your standard small back spirit, it is.
• 17:38
  Speaker 2: It is.
• 17:39
  Speaker 2: It's an age statement, small back four to six year age barrels.
• 17:42
  Speaker 2: We've got a liquid strategy that we're continuing to age those barrels, and Kentucky Bourbon only gets better with time.
• 17:50
  Speaker 3: Okay, so let's go right into the strategy, because, talking to you, you're doing this unique thing and it was kind of when I was hearing about it for the first time, it was kind of exciting, yeah.
• 18:02
  Speaker 2: And we've.
• 18:02
  Speaker 2: We're really fortunate that we've got partners and owners that really have a vision for taking this brand national.
• 18:10
  Speaker 2: And we have.
• 18:11
  Speaker 2: We have enough liquid in barrels.
• 18:12
  Speaker 2: We're in 10 markets right now outside of Kentucky by the end of next year, 2024.
• 18:18
  Speaker 2: We'll be in 35 markets.
• 18:20
  Speaker 2: So we have a deliberate strategy to take this brand out national and you know we're trying to see.
• 18:26
  Speaker 2: You know wood is Bourbon's favorite four letter word and so we're trying to see what more can wood do to to flavor Kentucky straight bourbon.
• 18:37
  Speaker 3: I had to go J E yeah.
• 18:39
  Speaker 4: Just fill your A.
• 18:42
  Speaker 2: Jeff, we love you, brother, it's it don't taste it's only four letters, so you get one hand is all you need.
• 18:49
  Speaker 3: Yeah, I was just like what the?
• 18:53
  Speaker 5: Clearly the brains is the outskirts.
• 18:55
  Speaker 5: Okay, yeah.
• 18:58
  Speaker 3: I'm the brains of nothing, all right, so all right, keep going.
• 19:04
  Speaker 2: Yeah, yeah, so you want to jump into our first first.
• 19:08
  Speaker 4: Has some some maple on first.
• 19:10
  Speaker 2: Yeah, Well, yeah so so the maple is 99.9 proof and you typically go from lower to higher proof.
• 19:16
  Speaker 2: We do the A Barona because I want you to be able to pick up some of the notes.
• 19:20
  Speaker 2: Maple is maple.
• 19:22
  Speaker 2: I mean it's maple all day long.
• 19:25
  Speaker 3: He's afraid of the A Barona.
• 19:26
  Speaker 3: He's afraid it scares him.
• 19:28
  Speaker 3: Listen he's not afraid of much.
• 19:31
  Speaker 3: Look at that guy it's like, but you are afraid of him.
• 19:36
  Speaker 6: The Ambiarola gets everybody differently.
• 19:37
  Speaker 1: So it does, it does.
• 19:39
  Speaker 6: I've become very accustomed to the honeycomb flavor that it gives me, that sweet honeycomb.
• 19:45
  Speaker 3: So I'm a poor Jaloh heavy.
• 19:50
  Speaker 3: I just put cinnamon.
• 19:52
  Speaker 5: You know what this is like, my bad.
• 19:54
  Speaker 3: That smells like.
• 19:55
  Speaker 3: When my wife has me, I smell like chai.
• 19:58
  Speaker 6: I wonder what this would be like if we poured this over cinnamon to a stretch.
• 20:01
  Speaker 6: You're such an asshole Absolutely.
• 20:06
  Speaker 2: You know what I really enjoy he said that no, no, seriously.
• 20:10
  Speaker 2: I enjoy the experience of culinary with bourbon.
• 20:14
  Speaker 2: We talked about cocktails a little bit earlier.
• 20:17
  Speaker 2: You can make some really wonderful cocktails with the flavors that you're getting with the Ambiarola.
• 20:24
  Speaker 5: If you cook this into a bourbon syrup that would be sick.
• 20:27
  Speaker 6: Put it on salmon.
• 20:28
  Speaker 5: Or bread pudding.
• 20:29
  Speaker 2: Yes, bread, pudding or a spice cake.
• 20:32
  Speaker 6: Yeah, yeah, you're right.
• 20:34
  Speaker 5: Bread pudding would be fantastic.
• 20:36
  Speaker 5: How about banana sposter?
• 20:37
  Speaker 5: Mm-hmm, oh my god, this monster would be killing me, it's just cinnamon.
• 20:43
  Speaker 3: Yeah, I noticed, I don't miss anything.
• 20:44
  Speaker 5: And the oh, it's true.
• 20:46
  Speaker 3: It's almost like when you smell it.
• 20:48
  Speaker 3: It's almost like you're smelling the chai spice that they put into chai tea latte.
• 20:52
  Speaker 3: Yeah, yeah, what makes me smell it?
• 20:55
  Speaker 3: Because she's always buying it, because she likes to make chai and it's always, you know, it's vegan.
• 21:00
  Speaker 3: You know she has this thing where it's no dairy kind of thing.
• 21:03
  Speaker 3: Yeah, and this is what it smells like.
• 21:05
  Speaker 3: And then when you taste it, it's there, but this is no latte like I've ever had.
• 21:11
  Speaker 3: No, this would be good.
• 21:12
  Speaker 3: So you need to get this to Starbucks.
• 21:14
  Speaker 5: Are you having some badgers?
• 21:15
  Speaker 3: If you're having some badgers, If you put that in their chai tea latte, wouldn't that be awesome?
• 21:20
  Speaker 3: 100%.
• 21:20
  Speaker 5: Well then it's green already.
• 21:22
  Speaker 5: So in ambrona are you running that in batches?
• 21:24
  Speaker 5: How big is your batch?
• 21:25
  Speaker 2: Yeah, so what we do?
• 21:26
  Speaker 2: We take ambrona staves and actually put those in the barrels and we finish them to taste and then, once we get them to the point where they're at that right finished position, we blend all of those barrels.
• 21:39
  Speaker 2: So it's a small batch of finished ambrona barrels.
• 21:44
  Speaker 5: Because the tasting we did with you two months ago I definitely had more.
• 21:48
  Speaker 5: I mean it left impression.
• 21:50
  Speaker 5: It was definitely more of like a red hot or like a little red cinnamon disc candies.
• 21:55
  Speaker 5: This has cinnamon, but it's much sweeter, it's a lot more subtle.
• 21:59
  Speaker 3: This is getting up the chai.
• 22:00
  Speaker 3: Yeah, I know it's so subtle compared to you.
• 22:03
  Speaker 3: Well, and then also, his bottle's been opened and you know all, and this is one of the last.
• 22:08
  Speaker 3: It all changes so much throughout.
• 22:11
  Speaker 3: I mean, that's, that's I, so it's a lot like relationship.
• 22:15
  Speaker 6: I like this one a lot better than what usually ambrona does for you, because I feel like it usually gets over sweet yeah.
• 22:21
  Speaker 6: So for me I don't want to drink it and just have all that.
• 22:24
  Speaker 6: But I like the balance of the cinnamon notes and the nutmeg help kind of bring that down to where it's enjoyable.
• 22:31
  Speaker 3: You were like making some weird ass drink while we were tasting this last time.
• 22:36
  Speaker 6: You were doing it.
• 22:36
  Speaker 6: Oh yeah, I was making an old fashioned.
• 22:39
  Speaker 3: You were like having old fashioned duels with the bartender.
• 22:43
  Speaker 2: Well, and two things to that point is making sure that you're finishing to taste, so that you don't get that over.
• 22:49
  Speaker 2: One note of red hot cinnamon, which I mean it's good, but you want some complexity.
• 22:55
  Speaker 2: And then the other thing is proof, you know, making sure that you get proof that the whiskey kind of notes come through with that finishing.
• 23:04
  Speaker 2: So what I get on my palate is ginger snap.
• 23:07
  Speaker 2: On the initial front end there's a cinnamon apple strudel.
• 23:12
  Speaker 2: There's a little some viscosity in that mid-palate but it fishes for me coconut.
• 23:17
  Speaker 2: So you know, when you think of those flavors of paper, plane works excellent, I do.
• 23:21
  Speaker 2: I have a ginger lecor and I'll just add like a few drops and we're talking like an amped up Kentucky mule at that point and I don't put anything sweet in it.
• 23:29
  Speaker 6: It doesn't need it.
• 23:30
  Speaker 6: It doesn't need it.
• 23:31
  Speaker 6: It's a little bit.
• 23:31
  Speaker 6: That's why this one is working a lot.
• 23:33
  Speaker 6: But I'm going to say I could when you mentioned coconut.
• 23:36
  Speaker 3: Yes, I can pull some of that on the finish, but the main thing is that ginger snap is that when you eat the gin, when you ginger, this heat of the ginger it's not like normal heat of whiskey.
• 23:50
  Speaker 3: It's got that that spicy heat from.
• 23:53
  Speaker 3: You know, when you like, if you have a ginger snap like you said or a ginger cookie, whatever it's there.
• 23:59
  Speaker 3: So that's awesome.
• 24:00
  Speaker 3: Yeah, 100%.
• 24:02
  Speaker 3: So you're hearing us now.
• 24:04
  Speaker 2: Can you hear me now?
• 24:05
  Speaker 3: Can you hear me now Do this?
• 24:06
  Speaker 3: Yeah, All right, Anyways, any.
• 24:08
  Speaker 3: Is there any comments?
• 24:09
  Speaker 3: Do you?
• 24:10
  Speaker 3: Are you monitoring?
• 24:11
  Speaker 5: it.
• 24:11
  Speaker 5: No, I'm not monitoring anything.
• 24:12
  Speaker 5: It's 10 o'clock in the morning and we're drinking.
• 24:14
  Speaker 3: Yeah, okay, we'll start monitoring this, see if there's some comments, but anyways, so what's, what do we got next?
• 24:22
  Speaker 2: So now, what we really want to get to the campfire brunch.
• 24:25
  Speaker 2: This is a same mash bell finished with oak and maple, and the way that we do that is we, it's 10, 11.
• 24:34
  Speaker 3: So we're on our third floor, right, but we're at brunch.
• 24:38
  Speaker 3: We're at brunch now because 10 o'clock is.
• 24:41
  Speaker 3: It's got to be 10 o'clock and further to be brunch, and we've officially hit that mark.
• 24:46
  Speaker 2: So yeah, we're there.
• 24:47
  Speaker 3: We're early, for you know this is early, but that's going to transfer us into lunchtime, bourbon, eventually.
• 24:53
  Speaker 5: So if you're on, if you're on Facebook and you can hear us, can you use somebody?
• 24:57
  Speaker 5: Type a comment real quick just in the chat box, so we can make sure you're here and it's okay, because there's a couple of people sitting here.
• 25:03
  Speaker 3: Yeah, I'm sure it's Turn up your phone all the way.
• 25:06
  Speaker 3: Exactly, I admit it's hard to hear.
• 25:11
  Speaker 3: We had a system that was set up to make sure we could be heard.
• 25:17
  Speaker 3: Yeah, you might have to take that home, get that charging strip, but anyways, okay.
• 25:26
  Speaker 2: I should give a shout out to beckasou, needly.
• 25:29
  Speaker 2: I think she's coming on.
• 25:30
  Speaker 2: Yeah, she said hello, so yeah, I can see.
• 25:34
  Speaker 2: Looking forward to seeing you soon.
• 25:35
  Speaker 3: Yeah, hope you get to see them today.
• 25:36
  Speaker 3: Yeah, cuz I'm Royson and Rebecca good friends of ours, yeah.
• 25:41
  Speaker 2: Yeah yeah, and pop-up is here.
• 25:45
  Speaker 3: Yeah, do you sign your pa pa's caramel.
• 25:49
  Speaker 6: No, I gave that to you.
• 25:49
  Speaker 6: It's like I have that I do no longer have that bottle.
• 25:55
  Speaker 3: I know I have it.
• 25:56
  Speaker 6: I have two bottles now, so I I I like maple a lot, so when I make most of my old fashion, they use bourbon aged maple syrup instead of simple syrup.
• 26:07
  Speaker 3: I just think it works.
• 26:08
  Speaker 1: I love it.
• 26:09
  Speaker 1: Yeah, by this.
• 26:10
  Speaker 6: Yeah, so I have that bottle.
• 26:12
  Speaker 6: But when we were at the distillery that day, when we were doing cocktails, I used this to make that old-fashioned and it it came out.
• 26:20
  Speaker 3: Yeah, so it's got the maple, but then it puts it.
• 26:25
  Speaker 2: The graham cracker there, absolutely graham cracker, for on my palate I get the con I get this Earthy kind of pecan note.
• 26:34
  Speaker 3: There's a butter scotch.
• 26:35
  Speaker 2: There's a butter.
• 26:36
  Speaker 3: So what do you mean by oak and maple barrels?
• 26:38
  Speaker 3: No, is it a maple syrup barrel, or is it actually?
• 26:41
  Speaker 3: Yeah, yeah, that's what you're doing.
• 26:43
  Speaker 2: So the, the French oak state that we have that's heavily toasted Virgin French oak.
• 26:48
  Speaker 2: We actually see that in Vermont maple syrup, and then we let that tart and put that into the barrel.
• 26:53
  Speaker 3: Okay, so it's going wet when in dry?
• 26:55
  Speaker 3: Yeah, when in dry.
• 26:57
  Speaker 2: So that way it's not overly you know, you know, you know Anybody had like, and I don't knock a honey barrel but you ever get that and it's just like.
• 27:05
  Speaker 2: It's just honey, it's just it hits the one flavor one, one note.
• 27:09
  Speaker 5: This is very strong.
• 27:10
  Speaker 5: Do you ever get tempted to drop a couple of angry into that honey, into that maple syrup?
• 27:20
  Speaker 3: See if it'll harden faster.
• 27:21
  Speaker 6: Oh, my god, I'm gonna guess that that never crossed your mind.
• 27:28
  Speaker 2: The barrel going in.
• 27:29
  Speaker 6: It's a little blue friend.
• 27:30
  Speaker 6: Yeah, what color.
• 27:33
  Speaker 6: The random thoughts no.
• 27:35
  Speaker 2: I don't, anyways, and we're drinking bourbon.
• 27:39
  Speaker 2: Yes, 10 o'clock in the morning.
• 27:41
  Speaker 3: Yeah, if there's anything I do, natural tea, male, and that that one's brown and orange more conducive for dry, it's and it's a supplement.
• 27:49
  Speaker 3: No, anything, nothing's good drop.
• 27:52
  Speaker 3: Okay.
• 27:52
  Speaker 3: So my question so I do have a guy up in Northern Ohio that's been used, that this makes maple syrup.
• 28:00
  Speaker 3: That is fun, and he's looking for sponsors to get barrels to put us and then give the barrels back.
• 28:06
  Speaker 3: So it's something he's like.
• 28:08
  Speaker 3: Would you know anybody that could supply some barrels that I can do the bourbon age maple surface?
• 28:13
  Speaker 3: I believe he was doing it through a couple other places and obviously.
• 28:16
  Speaker 3: But it's like when he does the maple syrup he definitely puts the brand on the short that he's been in.
• 28:22
  Speaker 3: he's Kevin Holly's his name, so if you're interested I'll hook you up, because put us in touch I mean, I like to do things kind of like a LTO Tom offering and see, see what happens.
• 28:35
  Speaker 2: And we're doing some really interesting partnerships with Goodwood out of Taki.
• 28:40
  Speaker 2: They've got branding, they got locations in Missouri.
• 28:46
  Speaker 3: No, you think about it Right now.
• 28:48
  Speaker 3: The used barrels.
• 28:50
  Speaker 3: I know that at one point when I first started, the use barrels were an issue for a big place, getting rid of them and having whatever.
• 28:57
  Speaker 3: But right now, use better on an issue anywhere.
• 29:01
  Speaker 2: There's no issue at all, because you have, you have.
• 29:03
  Speaker 2: You know, scotch and Ireland will take as many Kentucky bourbon barrels as they can get.
• 29:09
  Speaker 2: There are people you know we do collaborations with breweries with, with people that make maple syrup, people that make bourbon art.
• 29:16
  Speaker 2: I mean, those are those are commodities.
• 29:18
  Speaker 4: I mean you have an aftermarket that we sell those and or we.
• 29:22
  Speaker 2: If you come and do a barrel pick with our human spirits, you get the barrel.
• 29:25
  Speaker 2: What would be the barrel?
• 29:26
  Speaker 6: wouldn't be interesting to find out in one given day how many barrels are empty in the state of Kentucky, or filled, not filled, empty, no, because that's the ones that are that are going to wherever.
• 29:38
  Speaker 6: But I mean it has to be Astronomical between between heaven hill and and it's funny.
• 29:49
  Speaker 3: You go to, but we went to Bartons and you know they're kind of Calm, flow background, did you know kind of thing.
• 29:56
  Speaker 3: And then you go in there and that still is running 24-7?
• 29:58
  Speaker 3: .
• 29:58
  Speaker 3: It's making.
• 29:59
  Speaker 3: It is making whiskey for a reason.
• 30:03
  Speaker 3: You know you go to these places that they're making.
• 30:05
  Speaker 3: It's not just their brands.
• 30:07
  Speaker 3: You know there's so much out there that just keeps going out.
• 30:11
  Speaker 5: Well, and you know, I know it's actually.
• 30:13
  Speaker 5: There's a cotton industry of people that turn barrels into furniture.
• 30:16
  Speaker 5: One of them is Dan, who's a regular contributor on the scratchy bourbon boys page.
• 30:21
  Speaker 5: Yeah, I and he built my day the table.
• 30:25
  Speaker 5: It's in our house, yeah, but he's.
• 30:27
  Speaker 5: He's mentioned that the cost barrels is almost double, because yeah, there's more people doing there's competition before.
• 30:38
  Speaker 6: Well, because people were like take them, right now they're at waste and we can get a hundred dollars out of this huge barrel that you know so now it's so.
• 30:46
  Speaker 2: It becomes a revenue generator or the ciliary.
• 30:49
  Speaker 6: It's that, it's that you know cost of good, like getting rid of that stillage.
• 30:53
  Speaker 6: It's like so that you know.
• 30:54
  Speaker 3: That's technically recycling right now and that the in recycling.
• 30:58
  Speaker 3: That's that's what I mean.
• 31:00
  Speaker 3: And there's a lot of times where Recycling can make a company a lot of money, like during these, these times of you know when this is happening.
• 31:09
  Speaker 3: But it's always sad when it starts to go the other way.
• 31:12
  Speaker 3: Real, and there's so many barrels, everything and whatever it catches up, the boom's there and everybody's getting what they want and everything, and then you can't rely on that revenue because it's recycling.
• 31:23
  Speaker 3: It's nice to have, but it better be your and one.
• 31:26
  Speaker 3: Pull up a chair man.
• 31:36
  Speaker 6: I'll stand up.
• 31:37
  Speaker 6: I'd rather stand up, okay, oh nice.
• 31:39
  Speaker 2: Yeah, you know that blood flowing.
• 31:41
  Speaker 6: Yeah, my legs are like cut off sitting on a chair.
• 31:44
  Speaker 3: Yeah, you're not gonna morning drink yet.
• 31:49
  Speaker 2: Do we have a bling cam?
• 31:49
  Speaker 3: for no, Toothpaste involved right here that's how he put himself back together.
• 32:01
  Speaker 2: It's a long haul.
• 32:13
  Speaker 6: Did see some ice don't worry, I'm going for it.
• 32:16
  Speaker 3: So yes, let's, let's talk about you know what you want to do to finish, we will finish up here.
• 32:21
  Speaker 3: Okay, it's like get out your message, talk about, look exactly how you got into it and what you're, what you want to do, what you see in the future, because you got so much going.
• 32:32
  Speaker 2: Well, all right, so I have to give a nod.
• 32:34
  Speaker 2: Then, you know, talking about how I got into bourbon was the Lexington Bourbon Society, lexington, kentucky, and so this is a barrel pick.
• 32:42
  Speaker 2: This is one of our transition bottles.
• 32:44
  Speaker 2: This is a cast-string Kentucky straight bourbon same mash bill that we've got here.
• 32:49
  Speaker 2: This one's delicious.
• 32:50
  Speaker 2: We need to take a pour this while I talk about how did Barry get into bourbon?
• 32:55
  Speaker 2: And so this is a hundred and nineteen proof.
• 33:03
  Speaker 2: So this is this is a for real Kentucky straight bourbon.
• 33:08
  Speaker 2: I Let me make sure, yep, 119 proof.
• 33:11
  Speaker 2: And so how did Barry get into bourbon?
• 33:15
  Speaker 2: I follow this group around the Lexington Bourbon Society and I started meeting master distillers.
• 33:20
  Speaker 2: I started meeting distillery owners and absolutely fell in love with the industry.
• 33:24
  Speaker 2: So I'm the digital marketing company and I would talk to business owners and I'd talk to them like, for the first 10, 15 minutes about their digital marketing strategy, and then for the next time, I'm talking about bourbon the whole time, kentucky Bourbon and I finally talked to enough people that said we should start a bourbon brand in Lexington, and so I was fortunate.
• 33:45
  Speaker 2: You know, a couple of my co-bounders had done research on the Ashland Distillery, lexington, kentucky's first registered distillery.
• 33:52
  Speaker 2: So we started a brand.
• 33:54
  Speaker 2: The first person we talked to was Mark Stoops, the University of Kentucky football coach, and he was the first person we talked to.
• 34:00
  Speaker 2: He loved the story.
• 34:01
  Speaker 2: But we had a 12 year, kentucky Straight Bourbon, and Mark he tasted that and he's like I'm all in, I'm gonna.
• 34:07
  Speaker 2: What was your ask?
• 34:09
  Speaker 2: And so of course he had to go ask his wife, chantel at the time, and so came in, gave us our ask and then we just followed up with a venture capital.
• 34:19
  Speaker 3: Isn't it cool when you go in with this idea and he's in, and then he goes what's the ask?
• 34:25
  Speaker 3: And you gotta go through it in your head, right, yeah?
• 34:28
  Speaker 3: And you're like, is this too much, Is this whatever?
• 34:30
  Speaker 3: And you bounce it, and then you come up with a number that's probably you think might be on the edge of too much.
• 34:34
  Speaker 3: And then he looks at it and he goes I'm in and you're going holy crap this is gonna right.
• 34:40
  Speaker 5: Right isn't that I mean I go through this all the time.
• 34:42
  Speaker 5: You know what I'm doing?
• 34:43
  Speaker 5: Yeah, when you're watching Shark Tank.
• 34:47
  Speaker 3: Yeah, right, that's what I do.
• 34:49
  Speaker 5: I gotta go ask my wife yeah, yeah, now the other aspect is.
• 34:54
  Speaker 3: What's really cool is if I, if, knowing what I know now and you came to me at that point, I would have probably wanted in because you own you own still a digital marketing company, right?
• 35:07
  Speaker 3: Yeah, I mean the branding aspect of this.
• 35:12
  Speaker 3: You're an expert at already what you're trying to sell all these people so that they can keep branding.
• 35:17
  Speaker 3: You have all this knowledge and you can apply it to your own brand.
• 35:21
  Speaker 3: Sure, sure, and that's something that you know.
• 35:23
  Speaker 3: This, it's spectacular.
• 35:26
  Speaker 2: Well, and what you find when you're in this industry is, I mean, I'm a bourbon and you know, part of my role is being the national brand ambassador.
• 35:34
  Speaker 2: So I'm not focused on that marketing piece now, I'm focused on the brand itself.
• 35:39
  Speaker 2: You know, getting in front of podcasters, consumers and really talking to the brand.
• 35:44
  Speaker 2: You mean digital marketing.
• 35:46
  Speaker 4: Digital marketing.
• 35:47
  Speaker 2: But you know, the important piece is, you know, there's the digital aspect and then there's the branding aspect.
• 35:54
  Speaker 2: We brought on a digital marketing director, Elizabeth Cornelius, out of Texas.
• 36:00
  Speaker 2: She has taken other brands national, so she's been there, done that.
• 36:04
  Speaker 2: So we're focusing with her efforts on really expanding the reach across the country.
• 36:12
  Speaker 2: So the key is getting the right people in the right seats that we can continue to push our brand forward.
• 36:18
  Speaker 2: And the other pieces.
• 36:19
  Speaker 2: The second person I talked to was Mike Patten with Key Investment Solutions and he looked at our plan.
• 36:25
  Speaker 2: He's like gosh, I love this.
• 36:27
  Speaker 2: You guys aren't asking enough money.
• 36:29
  Speaker 2: You're not asking for enough money.
• 36:30
  Speaker 2: So he came in our asked Rose.
• 36:34
  Speaker 2: After he came in and then, three months into the launch of the brand, we're like, oh my gosh, we need a lot more money.
• 36:40
  Speaker 2: So we were fortunate we did not.
• 36:44
  Speaker 2: We didn't sell equity, we didn't do anything other than they came in, took over the management piece of it, because we now have a little strategy to go out to the national market and we couldn't have done that.
• 36:55
  Speaker 2: On Barry Briniger, you know, the co-founder of the brand.
• 36:59
  Speaker 2: We needed that leadership, we needed that position of bringing the right people, putting them in the right seats to take this brand out.
• 37:07
  Speaker 2: National.
• 37:08
  Speaker 3: Well, yeah, and that's part of digital marketing, because it's mostly the content that can be created, created digitally, not just, you know, specifically from internally and doing advertising or branding.
• 37:21
  Speaker 3: But you gotta do the boots on the street and then you've gotta.
• 37:25
  Speaker 3: You know when you used to go into the places.
• 37:28
  Speaker 3: You go in, you talk to the distributors and everything, and you have those sort of.
• 37:32
  Speaker 3: You go to the next one, but if you put it out on social media, you bring that to everyone and then you're gonna pick up a couple extra people that just come on board.
• 37:42
  Speaker 3: So when you go in there, there's just recognition and they're just ready to go right.
• 37:45
  Speaker 3: Yeah, 100%.
• 37:47
  Speaker 4: So, Barry let's enjoy this because this note is amazing.
• 37:50
  Speaker 3: This is so good.
• 37:50
  Speaker 3: Yeah, we're gonna.
• 37:52
  Speaker 3: This is it?
• 37:54
  Speaker 3: Yeah, so.
• 37:56
  Speaker 5: So, while we enjoy this, why don't you tell people how to come see you and do your tours, and where?
• 38:02
  Speaker 2: the hell are you anyway.
• 38:03
  Speaker 2: And yeah, so we're in Lexington, kentucky.
• 38:06
  Speaker 2: We have a brand destination currently in the Distillery District downtown Lexington, which is awesome, which is fun, yeah.
• 38:13
  Speaker 5: So much fun.
• 38:14
  Speaker 5: You got a great opening too.
• 38:16
  Speaker 2: It's a Rick house.
• 38:17
  Speaker 2: It's an old Rick house from the 1940s and used to store 25,000 barrels there.
• 38:22
  Speaker 2: So we've got a brand destination.
• 38:23
  Speaker 2: That's where our current still is.
• 38:25
  Speaker 2: We are building from the ground up on Main Street in Lexington an 8,000 square foot location.
• 38:32
  Speaker 2: It'll be our R&D location.
• 38:34
  Speaker 2: So we'll mash, we'll ferment, we'll distill there, no pun intended.
• 38:39
  Speaker 3: No pun intended, pun intended.
• 38:41
  Speaker 2: And then we are also my partner, Mike Tetterton, and Arty One Spirits as a partnership with the Western Kentucky Distilling Company.
• 38:48
  Speaker 2: So Jacob Call used to be with Green River.
• 38:50
  Speaker 2: He's our named master distiller.
• 38:52
  Speaker 2: So we're laying down 45,000 barrels there, and so we've got enough liquid and future liquid to take the brand national and Well, I thought your location.
• 39:04
  Speaker 3: I'll just throw this in.
• 39:05
  Speaker 3: You cross the street or across a highway from the Lexington Brewing Company to this, whatever, and after you've been disappointed over there.
• 39:15
  Speaker 3: If you're a bourbon fan, come across the street and the first thing you see is Arty One and then, but that leads to old pepper and barrel barrel room and everything but you to find barrel room and old pepper.
• 39:30
  Speaker 2: it was a good thing.
• 39:31
  Speaker 3: You had to, like, really Figure it out.
• 39:34
  Speaker 3: But now that you're right there, all you have to say is all you got to do is go to Rd1 and go that way and you got the whole thing covered.
• 39:41
  Speaker 3: You guys, that location.
• 39:42
  Speaker 3: I was just like, oh my god, you picked the right location for the start of this.
• 39:46
  Speaker 1: We talk trees there all the time.
• 39:47
  Speaker 3: That's the distilling and they just I mean, it's shopping and partying.
• 39:52
  Speaker 3: Do you offer tours that?
• 39:53
  Speaker 2: are on TV, yeah, so we offer a tour, a tasting experience, and talk about the history.
• 39:58
  Speaker 2: We absolutely offer that seven days a week.
• 40:00
  Speaker 2: You can come in, you can walk in, you can schedule your tour online.
• 40:05
  Speaker 6: You have a barrel to be from in the building?
• 40:07
  Speaker 2: Yeah, and who doesn't like to feet straight from the barrel?
• 40:10
  Speaker 1: No one, everybody wants a barrel strength bourbon.
• 40:14
  Speaker 3: There's no doubt about it, absolutely.
• 40:16
  Speaker 3: But now the pizza place.
• 40:18
  Speaker 3: What is it, goodfellas?
• 40:19
  Speaker 2: Pizza Probably one of the best bourbon selections next to Bluegrass Havern.
• 40:25
  Speaker 3: They've got so many different barrel and it's like you go all being from Wisconsin, you go all over the country.
• 40:30
  Speaker 3: Some places just do okay pizza.
• 40:34
  Speaker 3: Like you have to search, but that is an okay pizza.
• 40:36
  Speaker 3: That's when you go, and you're just you're satisfied with that.
• 40:40
  Speaker 6: And it's like they cut slices that are that big.
• 40:43
  Speaker 6: Yeah, I mean, a slice is three bucks, four bucks, and it's the size of pizza.
• 40:47
  Speaker 3: Eat pizza, drink bourbon.
• 40:49
  Speaker 2: And go see Barry.
• 40:50
  Speaker 2: Yeah, come and see us for sure.
• 40:54
  Speaker 5: I mean, this is delicious.
• 40:55
  Speaker 5: This bottle is fantastic.
• 40:58
  Speaker 3: Well, that's how he started with, you know, with me with the old tar and the RD1.
• 41:03
  Speaker 3: But you know, then you're like when I talked to you at bourbon in the air last year, which I think we talked for like 45 minutes to an hour and it was over my wife's like where were you?
• 41:15
  Speaker 3: Look at all these pictures, where were you?
• 41:16
  Speaker 3: I was talking to Barry.
• 41:18
  Speaker 6: I mean, that's so much fun.
• 41:20
  Speaker 3: I would go ahead.
• 41:20
  Speaker 3: Yeah, he's like so.
• 41:22
  Speaker 3: Anyways, all right.
• 41:24
  Speaker 6: So, yeah, we got to wrap it up.
• 41:25
  Speaker 6: We're trying to get this tent ready to roll.
• 41:28
  Speaker 4: And it's.
• 41:28
  Speaker 2: Kentucky bourbon fest.
• 41:30
  Speaker 6: Yeah, we're ready.
• 41:30
  Speaker 2: And we're excited, yeah, you find and ready.
• 41:33
  Speaker 3: Yeah, starts in a half hour Woo.
• 41:34
  Speaker 3: And some good bottles out there and just starts sampling.
• 41:39
  Speaker 3: So here's our yeah, and as we're signing off, you know we're going to go all fair, but we're going to sample some of this blend of a Kentucky straight bourbon, Kentucky straight rock.
• 41:47
  Speaker 2: We're probably going to see some other blending.
• 41:49
  Speaker 2: That's going to happen with already won some limited time offering, but we're going to.
• 41:53
  Speaker 2: We're going to drink this to kind of close things down, Okay.
• 41:56
  Speaker 5: What yes?
• 41:58
  Speaker 4: Yes, yes, yes, yes, yes, yes, yes, we're the Kentucky bourbon boys W.
• 42:02
  Speaker 2: W, W.
• 42:08
  Speaker 3: That's got to be for boys, for all scotchy bourbon boy.
• 42:12
  Speaker 4: We're not wearing because we've worn all of our shirts in the whole.
• 42:17
  Speaker 3: Yeah.
• 42:17
  Speaker 3: That's because we got scotchy bourbon boys, Glen Carons and everything like that, and then also on all social media.
• 42:24
  Speaker 3: We are on Facebook, Instagram, YouTube and Twitter X.
• 42:31
  Speaker 6: I would just like to think Carl, I would just like to think Carl A for being here.
• 42:36
  Speaker 6: Yeah, so I think you put me in my place B for wearing a Buffalo Trace shirt to an Rd1 podcast.
• 42:43
  Speaker 2: Okay, let me just comment on that, because you know the stories we are.
• 42:49
  Speaker 2: We love each other.
• 42:50
  Speaker 4: I mean, I'm a consumer.
• 42:52
  Speaker 3: Yeah, when I'm not, I'm not even a consumer, you're a collector.
• 42:56
  Speaker 3: You get bottles, you post them and I'm like oh fuck.
• 43:00
  Speaker 4: I need to go to this house.
• 43:02
  Speaker 6: I'm calling horseshit on that, barry, you didn't walk in and buy them.
• 43:05
  Speaker 6: Russell's Reserve 13 sitting on the shelf, I'm like no, yeah, that was a yes thing, really.
• 43:12
  Speaker 4: Yes, I'm like hey, the next podcast we do.
• 43:15
  Speaker 2: Let's do it at my house and I'll open up some bottles.
• 43:18
  Speaker 3: That would be awesome.
• 43:19
  Speaker 5: You guys will love it, I'm sure, jeff will schedule it on a day I can't go Making a business trip, he'll be like hey, we're going to Lexington very soon, in two hours we want you to come.
• 43:26
  Speaker 3: You think you'll look at my camera there.
• 43:27
  Speaker 3: Anyway, it's funny because it's true.
• 43:28
  Speaker 3: I'm like I'm not going to be here.
• 43:30
  Speaker 5: I'm not going to be here.
• 43:31
  Speaker 5: I'm not going to be here.
• 43:32
  Speaker 5: I'm not going to be here.
• 43:33
  Speaker 5: I'm not going to be here.
• 43:34
  Speaker 5: I'm not going to be here.
• 43:35
  Speaker 3: I'm not going to be here.
• 43:36
  Speaker 5: I'm not going to be here.
• 43:37
  Speaker 1: I'm not going to be here.
• 43:38
  Speaker 3: You think you'll look at my camera there.
• 43:41
  Speaker 5: It's funny because it's true it is.
• 43:43
  Speaker 4: It is I'm like.
• 43:46
  Speaker 5: Jeff.
• 43:46
  Speaker 1: I'm scheduling to October.
• 43:47
  Speaker 5: November of next year.
• 43:48
  Speaker 5: He's like nah, but we're leaving in two hours.
• 43:51
  Speaker 4: You can come right All right guys, I got to leave because I have to be in line for a special bottle.
• 43:56
  Speaker 4: Yeah, okay, all right.
• 43:59
  Speaker 3: Remember good bourbon equals good times and good friends.
• 44:03
  Speaker 3: Make sure you drink responsibly.
• 44:05
  Speaker 3: Don't drink and drive.
• 44:06
  Speaker 5: That's a good drink, uh huh.
• 44:07
  Speaker 3: To my third case.
• 44:07
  Speaker 3: You have your life dangerously.
• 44:09
  Speaker 3: Little Stevo's going to take us out.
• 44:21
  Speaker 4: All right, peace, peace.
• 44:22
  Speaker 4: Yeah, they're drinking, they're drinking.
• 44:23
  Speaker 4: He's done that, they're doing it.
• 44:24
  Speaker 4: I don't understand anything.
• 44:25
  Speaker 4: You are here, is that right?
• 44:26
  Speaker 4: So did.
• 44:27
  Speaker 6: Švac.
• 44:27
  Speaker 6: Yeah, that's right.
• 44:28
  Speaker 6: You know what he's not drinking?
• 44:29
  Speaker 6: How old is that Work, everybody's not drinking.
• 44:30
  Speaker 4: That's right.
• 44:31
  Speaker 4: No får�, how old is that Round 7.
• 44:33
  Speaker 4: I've just returned home, all right, I have a double bottle of this.
• 44:46
  Speaker 6: I have about 75.
• 44:52
  Speaker 2: I love it so much I drink that I have that bottle.
• 44:57
  Speaker 6: I'm gonna have to eat white and blue Boom yeah.