Latest / The Scotchy Bourbon Boys / Discover Bardstown's, Trail Hotel & How it has Become Bourbon Country’s VIP Playground

Transcript

Discover Bardstown's, Trail Hotel & How it has Become Bourbon Country’s VIP Playground · The Scotchy Bourbon Boys

• 0:57
  SPEAKER_06: Now you're on the official podcast.
• 0:59
  SPEAKER_06: I'm a webcast distilling company and your newly open tasting share.
• 1:04
  SPEAKER_06: Whether you are up for a farm class of distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience on the new level, you won't be disappointed.
• 1:16
  SPEAKER_06: At both locations, their barrel picks all day, every day, are like none of it.
• 1:22
  SPEAKER_06: Each location features taken for five barrels, each feature one of their hotest still bourbons and rides.
• 1:29
  SPEAKER_06: Once the barrels have been and tasted, you can then make a collection and build your own bottle.
• 1:36
  SPEAKER_06: A day at Whiskey Thief with their friendly staff and ownership will assure you many good with five friends and family.
• 1:46
  SPEAKER_06: Never drinking a drive and live your life on time and unfiltered.
• 1:53
  SPEAKER_04: I don't want to say that we're all like a lot of the colours.
• 3:06
  SPEAKER_06: We are here at the Trail Hotel.
• 3:09
  SPEAKER_06: We've got Superman Tiny.
• 3:12
  SPEAKER_06: We got Mal Ramos.
• 3:14
  SPEAKER_06: Welcome.
• 3:14
  SPEAKER_06: He is the official title.
• 3:18
  SPEAKER_06: Beverage Director here.
• 3:19
  SPEAKER_06: And then we also have Whiskey Doc.
• 3:21
  SPEAKER_06: We got CT M Walker.
• 3:24
  SPEAKER_06: We got Roxy in the background.
• 3:27
  SPEAKER_06: We wore her out today.
• 3:29
  SPEAKER_06: Yep.
• 3:29
  SPEAKER_06: Yep.
• 3:30
  SPEAKER_06: And of course, Whiskey's off running off doing other things.
• 3:35
  SPEAKER_06: Running off doing other things.
• 3:36
  SPEAKER_03: Literally, we just wonder what the heck is.
• 3:38
  SPEAKER_06: Yeah, yeah.
• 3:39
  SPEAKER_06: She just you know we had to do ticket sales in the middle of the podcast.
• 3:42
  SPEAKER_06: But you know, you drive all the way down here to be a part of a podcast, but then you start selling all your tickets.
• 3:47
  SPEAKER_06: So that always works out good.
• 3:49
  SPEAKER_06: But anyways, uh great to be here.
• 3:51
  SPEAKER_06: Great to be here.
• 3:52
  SPEAKER_06: Thank you for uh inviting us and hosting us to talk just real quick.
• 3:56
  SPEAKER_06: Tell us where we're at.
• 3:57
  SPEAKER_04: Well, so we're sitting here at the Trail Hotel and our beautiful speak easy.
• 4:00
  SPEAKER_04: We're actually hidden behind the panning, which is really, really neat.
• 4:02
  SPEAKER_04: So, again, like I said earlier, you don't come try to find us and you probably won't be able to.
• 4:07
  SPEAKER_04: So, really fun space.
• 4:08
  SPEAKER_04: We're getting to sit in here.
• 4:09
  SPEAKER_04: Uh, here at the Trail Hotel, uh, we have the very first bourbon centric hotel.
• 4:14
  SPEAKER_04: And it's a pleasure to go sit here with these gentlemen and get to talk about some bourbon discussions we have here at the hotel, as well as our very own Trail Brained Whiskey, which is uh really, really fun aspect of the hotel we have here as well.
• 4:30
  SPEAKER_04: Um so, really, really, really fun aspect to us.
• 4:34
  SPEAKER_04: Um, we have a lot of fundamentities we're gonna talk about, as well as uh our scrape urban we're here pouring, and some of the ports we have here available at the hotel, and some of the options we have to showcase to the public and to people here wanting a VIP, a more private intimate experience, kind of you know, curating those dreams and making them happen.
• 4:52
  SPEAKER_03: How how long have you been open for the people that don't know maybe?
• 4:56
  SPEAKER_04: So we have been open since the end of May.
• 4:58
  SPEAKER_04: So we're coming up on just a couple months now.
• 5:01
  SPEAKER_04: We're we're looking at about three months of some change, something like that.
• 5:04
  SPEAKER_03: And you said this was a four-year-long project.
• 5:06
  SPEAKER_03: Yeah.
• 5:06
  SPEAKER_03: This is not something that just got built overnight.
• 5:09
  SPEAKER_03: No, it was took a holiday in, transformed it into a destination.
• 5:13
  SPEAKER_03: Oh yeah.
• 5:14
  SPEAKER_03: How many holiday inns can say that?
• 5:16
  SPEAKER_03: I don't think there's very many.
• 5:19
  SPEAKER_03: Especially ones old as this one was.
• 5:21
  SPEAKER_04: You know, what was it?
• 5:22
  SPEAKER_04: 60s, you know, early 70s, uh supposed to be built.
• 5:25
  SPEAKER_04: So I mean it's uh it's a relic, you know, in time as far as the community and uh the the history of Barstown.
• 5:33
  SPEAKER_04: I mean, so much happened here, so many of the greats we talked about in whiskey, you know, some got buried here, some of them have you know other uh problems here, all kinds of fun stuff.
• 5:41
  SPEAKER_04: So uh having that to carry over and talk about and be a part of our heritage or history here is really uh incredible, you know, in my opinion.
• 5:49
  SPEAKER_03: Location-wise, for people listening that don't know like you know, if we know downtown, most people do the they they've been here.
• 5:58
  SPEAKER_03: But where would you say this is located for somebody that's like the closest to a distillery?
• 6:03
  SPEAKER_04: Yeah, so right across the street's preservation distillery.
• 6:05
  SPEAKER_04: If you guys know Marcia Catello with her wonderful labels like Very Old St.
• 6:09
  SPEAKER_04: Nick and uh Old Man Winter and Cock of the Loft, all those great bourbons that she releases.
• 6:13
  SPEAKER_04: We are directly across the street from that distillery.
• 6:15
  SPEAKER_04: Um, right down the street, we're at a five-minute drive from Heaven Hill, uh, which means we're a five-minute drive from downtown Barbstown, most of the 11th main street distilleries here in town.
• 6:23
  SPEAKER_04: Uh so we have Old Stones' Taste Timber on Third Street, which will be opening here this week, you know, to the public, which should be really cool.
• 6:29
  SPEAKER_04: Um we have Chin Bean, which is about a 20-minute drive from here, Maker's Mark, which is about a 35, you know, so not too, too bad.
• 6:35
  SPEAKER_04: Um, we're pretty centrally located right in the heart of Bourbon Country from your round some parking.
• 6:39
  SPEAKER_05: And you're what 500 yards off of the parkway, maybe?
• 6:43
  SPEAKER_05: Yeah, you're exactly that.
• 6:44
  SPEAKER_05: We actually attach to the parkway.
• 6:46
  SPEAKER_04: Property around the middle, right next to it.
• 6:47
  SPEAKER_04: So right off the bluegrass parkway.
• 6:49
  SPEAKER_04: Um, and we are super accessible, so we're an hour drive away from Lexington.
• 6:54
  SPEAKER_04: We're about a 40-minute drive from Louisville, Kentucky.
• 6:57
  SPEAKER_04: Uh, so we're we're pretty centrally located as far as we're everyone in on the burger trail.
• 7:00
  SPEAKER_04: I mean, Barstown's such a great spot to start.
• 7:02
  SPEAKER_04: We have all the major distilleries here, a lot of the uh little smaller guys that are doing some great stuff as well on the outside or right here in town with us, like in Cleckey, they have their spot in Barstown.
• 7:11
  SPEAKER_04: Um, so really, really interesting place for us to be able to kind of set up and and grow.
• 7:16
  SPEAKER_05: And the amenities I went into the room before we came here.
• 7:20
  SPEAKER_05: Just the same things I would find in New York hotels, Chicago hotels.
• 7:25
  SPEAKER_05: Yeah, I think we'll flip hotels everywhere.
• 7:27
  SPEAKER_04: Even even stuff like Vegas, we have around oxygen bar, which I'm pretty sure is the oxygen bar within a hundred mile radius of here, which is pretty cool.
• 7:33
  SPEAKER_04: So we have an oxygen bar, cryotherapy, which is certainly negative 220 degrees.
• 7:37
  SPEAKER_04: Um, and this is all in the rejuvenation room, uh, which is pretty much to get you back up on your feet, get you ready for the next day.
• 7:42
  SPEAKER_04: Let's say you went out to Heaven Hill, you had a few too many over at five rounds, and you're just like, Man, I gotta girl pick a luxury in the morning.
• 7:47
  SPEAKER_04: I'm uh I'm feeling a little rough.
• 7:49
  SPEAKER_04: So we have I and E therapy, you know, we can book that 24 hours in advance.
• 7:52
  SPEAKER_04: Uh with the oxygen bar, we also have a son on site, cryotherapy, wonderful restaurant here, which seats over 100 people, which is incredible.
• 8:00
  SPEAKER_04: Um, and with everything activated at the same time, we can see around 340 people.
• 8:03
  SPEAKER_03: That's the one thing I noticed when we walked in is it's very open.
• 8:06
  SPEAKER_03: Not what you would expect of a normal older hotel when you walk in.
• 8:10
  SPEAKER_03: This is very open.
• 8:12
  SPEAKER_05: Yeah, totally.
• 8:13
  SPEAKER_05: It looks like he almost flipped the hotel, took the back, and turned and opened it up with an addition, made it a great big open space, turned it into the front, and then now use the back more for behind the scenes stuff.
• 8:28
  SPEAKER_04: Yeah, so that's exactly what we did.
• 8:29
  SPEAKER_04: So with this being a boutique style hotel, we really wanted it to be private, elegant, allowed to have your own, you know, kind of space, and not feel like you're looking directly at the highway or the bluegrass.
• 8:37
  SPEAKER_04: You know, we wanted to make sure that it was a very, you know, intimate timeline.
• 8:40
  SPEAKER_04: You've rolled in and see the nice stab on the side of the wall, you know, outside about the fire pits and all that beautiful woodwork on the front.
• 8:47
  SPEAKER_04: Um, so we actually took the hotel flipped, like you said.
• 8:50
  SPEAKER_04: So the main lobby used to be over here, which is the behind us now on this side.
• 8:54
  SPEAKER_04: And the main lobby now over here was actually the kitchen.
• 8:57
  SPEAKER_04: Um, whenever we flip this place.
• 8:59
  SPEAKER_04: So the kitchen is now the main dining area.
• 9:01
  SPEAKER_04: Actually, and then the kitchen is now allocated to the very center of the building.
• 9:05
  SPEAKER_04: So every single room in the hotel, as far as public spaces, has access to a part of the house.
• 9:10
  SPEAKER_04: So you'll be able to get food service, drink service, whatever you need anywhere inside the hotel, whether it's the bourbon lounge, the um you have the bourbon lounge, you have the speakeasy, you have the um activations as far as our main Embers Lounge area, retail space, things like that.
• 9:27
  SPEAKER_04: Um it's a really it's a really interesting space to have and have here.
• 9:31
  SPEAKER_05: You know, one of the things that people think about nowadays is security.
• 9:35
  SPEAKER_05: And this being an older hotel, some of your rooms faced outward into the courtyard, which is safe that you can control that.
• 9:44
  SPEAKER_05: But some of them are out into what normally would be places where people might not feel safe.
• 9:49
  SPEAKER_05: But you've got wrought iron fences up there that you have to activate with your key that lets you into a safe courtyard area, then you can go from that into your room.
• 9:58
  SPEAKER_05: So it's very feels very safe.
• 10:46
  SPEAKER_05: Yeah.
• 10:46
  SPEAKER_05: It's more than you would expect.
• 10:47
  SPEAKER_04: I love that.
• 10:48
  SPEAKER_04: And we also have security outside as well that runs around to make sure everybody's good and okay and all super friendly, great folks that we have coming in.
• 10:54
  SPEAKER_04: Um, like you said, with the fencing and everything, we wanted to make sure everything was enclosed.
• 10:58
  SPEAKER_04: And actually, we were talking about the patios a bit earlier.
• 11:00
  SPEAKER_04: So the rooms on the back side of the hotel, which have their own private patios with each room.
• 11:04
  SPEAKER_04: Um, they have their own broad iron fencing as well that surrounds all of that to keep that safe and closed off from anyone that's not outside the hotel guest.
• 11:10
  SPEAKER_04: Um and those patios were actually parking spaces.
• 11:14
  SPEAKER_04: The reason we made those patios on the back is because who wants to have a you know headlight shining in your room whenever they they get in late from bourbon trail and you're trying to sleep and you're a little hungover, you're not wanting to get blinded through your window, you know.
• 11:24
  SPEAKER_04: So we made sure we turn them into some nice private spaces there, and then we kind of back parking off today.
• 11:28
  SPEAKER_04: That we don't have to do with that.
• 11:29
  SPEAKER_05: You still have the problem, the guys that insist they cannot pull a pickup truck in forward.
• 11:34
  SPEAKER_05: They have to back into it, and you'll get hit with those lights.
• 11:37
  SPEAKER_05: But yeah, other than those.
• 11:39
  SPEAKER_05: Tell us a little bit more about this, and if y'all want to give it a little try.
• 11:42
  SPEAKER_04: Yeah.
• 11:43
  SPEAKER_04: See, so this is our Trello Tobourbon, so this is coming in at 103 proof.
• 11:47
  SPEAKER_04: This bourbon is made by Green River.
• 11:49
  SPEAKER_04: So the Green River bourbon is the weeded mash bill, so it's a 7021-9.
• 11:53
  SPEAKER_04: So we have 70% corn, 200% wheat, 9% malted barley.
• 11:57
  SPEAKER_04: Coming in at six years old.
• 11:59
  SPEAKER_04: So really, really fine spirit.
• 12:01
  SPEAKER_04: Get some great nose nuts off of it.
• 12:04
  SPEAKER_04: Super light, really sweet, a little bit of nuttiness.
• 12:11
  SPEAKER_04: Fruit coming off.
• 12:12
  SPEAKER_04: A little bit of dried fruit and some stone fruit.
• 12:15
  SPEAKER_04: Yeah, really, really nice.
• 12:19
  SPEAKER_06: That is really nice.
• 12:20
  SPEAKER_06: Now, obviously, you guys are new, so that those are that's are they single barrels?
• 12:26
  SPEAKER_04: Or so um so it's a true small match.
• 12:30
  SPEAKER_04: 18 barrels um for each uh rye and for our trail whiskey, our trail bourbon.
• 12:36
  SPEAKER_04: And uh we actually did those picks with some of our partners and owners, and also staff on hand, so we all kind of go through and learn about the product, how to taste the product.
• 12:44
  SPEAKER_04: The guys over at Green River are amazing.
• 12:46
  SPEAKER_04: Um, they really did a great job kind of explaining to all the staff, on the ownership, kind of what the bourbon was, you know, the history behind it, you know, how the Green River came to be, and then also the history on the back note UVC, which we can get into a little bit later when we talk about the right whiskey.
• 12:59
  SPEAKER_04: Um, but you can also purchase one of these scroll bottles um at any time if you have a bottle on hand or if you're at the hotel.
• 13:04
  SPEAKER_04: There is a QR code here on the back that you can uh scan and kind of look at and order your own bottle, which is about$60, depending on your safe tax fees and if you go order it.
• 13:14
  SPEAKER_04: Um really neat, it'll be dropshipped to your house in seven minutes.
• 13:17
  SPEAKER_05: You know, mid-palette, I get a grape where you actually bite into the grape a little bit and it gives it just a little bit of flavor.
• 13:28
  SPEAKER_05: I get grape and cashew together.
• 13:31
  SPEAKER_05: Oh, yeah, yeah.
• 13:32
  SPEAKER_06: I get a little bit of honey and like you know, tobacco, like a really light cigar, you know.
• 13:37
  SPEAKER_06: Yeah, I'm definitely picking up the honey.
• 13:39
  SPEAKER_06: Yeah, a lot of lots of sweetness, yeah.
• 13:43
  SPEAKER_06: Like a sweet.
• 13:43
  SPEAKER_06: With that little bit of tobacco, it's like a tobacco twang.
• 13:47
  SPEAKER_04: Like a white strawberry, uh something like that.
• 13:49
  SPEAKER_04: Not quite as you know, sweet as like a uh usual red strawberry.
• 13:53
  SPEAKER_04: Yeah, it's got a problem with a fitness on it too, like you were saying with that grape seed.
• 13:56
  SPEAKER_06: Yeah, and now it's it you can pick it up through the QR code, but can you now purchase it through the the the gift shop or is that still?
• 14:05
  SPEAKER_06: No, not yet.
• 14:05
  SPEAKER_04: We are waiting on our packaging license, which another one's not gonna open up until 2028 and then counting and county, so we are right now biding our time and hopefully waiting to grab one of those up here soon.
• 14:14
  SPEAKER_04: But for the time being, we are able to drop ship and send us with you right here throughout the country, a handful of spades not being able to ship to um due to stay laws.
• 14:23
  SPEAKER_04: We live in four villages.
• 14:24
  SPEAKER_04: Yeah.
• 14:25
  SPEAKER_06: Well, just so you know, they got a house next door and they can be shipped there.
• 14:29
  SPEAKER_06: No, exactly that.
• 14:31
  SPEAKER_06: You know, I can give them your address, will that work?
• 14:34
  SPEAKER_06: Well, that won't.
• 14:34
  SPEAKER_06: That'll go, no, it won't go to Ohio.
• 14:37
  SPEAKER_06: DoorDash.
• 14:38
  SPEAKER_06: Yeah, the DoorDash.
• 14:41
  SPEAKER_03: Really?
• 14:42
  SPEAKER_06: That's a that's a good bottle.
• 14:44
  SPEAKER_03: It sure is.
• 14:46
  SPEAKER_01: Great flavors.
• 14:47
  SPEAKER_01: Yeah, nice, nice hug, great mouthfeel to it.
• 14:51
  SPEAKER_04: Especially for price point, too.
• 14:52
  SPEAKER_04: You know, I mean, we're not too far off your bank here probably starting to dump a lot of our purchase bottles here.
• 14:56
  SPEAKER_04: So that's really, really nice as far as MSRP goes.
• 14:58
  SPEAKER_04: It's not something outrageous, you know.
• 14:59
  SPEAKER_04: It's a really nice available spirit to most people, I mean for sure.
• 15:03
  SPEAKER_05: With all the price increases that hit MSRP last year, you are right there in the middle now.
• 15:09
  SPEAKER_05: Yeah, not anywhere near above it.
• 15:11
  SPEAKER_05: Exactly.
• 15:12
  SPEAKER_03: That's the beauty of buying though and doing the Green River Barstown product, is they keep their pricing in line.
• 15:18
  SPEAKER_03: Yeah, Green River is a just a nice price point for the past four or five years.
• 15:23
  SPEAKER_03: It's been one of the ones that I consider, like when you look at their foolproof line, like you get a lot of bang for the bond.
• 15:29
  SPEAKER_03: You really do.
• 15:29
  SPEAKER_04: Foolproof is absolutely my favorites.
• 15:32
  SPEAKER_04: Um, I mean, especially with the price, like you're saying.
• 15:34
  SPEAKER_04: I mean, it's super flavorful, really good bottle, had a great proof.
• 15:37
  SPEAKER_03: I mean, you know, yeah.
• 15:38
  SPEAKER_03: So, yeah, good good place to partner with, plus large town certain companies down the street, so you don't have something to trap.
• 15:45
  SPEAKER_04: Exactly that.
• 15:45
  SPEAKER_04: Yeah, so we don't have to go too too far for it.
• 15:47
  SPEAKER_04: So shipping's on a uh a 94 state.
• 15:49
  SPEAKER_06: Well, that's really nice.
• 15:50
  SPEAKER_06: Let's talk about the we're here during Kentucky Bourbon Festival.
• 15:54
  SPEAKER_06: Let's talk about the Trail Hotel Kentucky Bourbon Festival, the president's club experience.
• 16:02
  SPEAKER_06: You know, uh Rand Randy Whiskey Doc is participating in that.
• 16:08
  SPEAKER_06: We met another person uh at the at the bar at McDrews who's also participating.
• 16:13
  SPEAKER_06: We got to see him today.
• 16:14
  SPEAKER_06: Yeah uh but you know the the experience of the presidential club that there's only a select view of 24.
• 16:22
  SPEAKER_06: 24.
• 16:24
  SPEAKER_06: Yeah, right.
• 16:25
  SPEAKER_06: And so let's talk about what what amenities that you got that you're giving him.
• 16:30
  SPEAKER_04: Yeah, so I mean, as far as it goes, we have a lot of fun activations that are happening with the uh presence club and things like that.
• 16:35
  SPEAKER_04: Some Hall of Moyne as you guys know, uh with Rook Hill and Rick character.
• 16:38
  SPEAKER_04: Um, Brett Guy, good friend of mine, he's gonna come in, getting a private tasting tomorrow of Rook Hill.
• 16:42
  SPEAKER_04: So we're gonna need some unreleased barrels over 20 years old, um, which is gonna be a tasting which can be really, really fun.
• 16:47
  SPEAKER_04: He's coming himself, signed some bottles.
• 16:48
  SPEAKER_04: On top of that, this is the first place I'm announcing it at.
• 16:51
  SPEAKER_04: He's actually releasing his new small batch as well here with that.
• 16:54
  SPEAKER_04: And the ticket price includes that bottle as well if you were to just book that uh experience here as well.
• 16:59
  SPEAKER_05: So that is available to us, but it's all also available to others if they're already.
• 17:06
  SPEAKER_04: 100%.
• 17:07
  SPEAKER_04: Yeah, they are more than welcome to be a part of that.
• 17:08
  SPEAKER_04: Um and purchase a ticket and come in and hang out with us tomorrow if we won the three.
• 17:12
  SPEAKER_04: Um, we also have some other really quiet activations happening.
• 17:15
  SPEAKER_04: We have multiple pool parties going on.
• 17:16
  SPEAKER_04: We have EJ Curly, we have Jackson Purchase doing our own mailing here as well, which is gonna be really cool.
• 17:20
  SPEAKER_04: If you have Jackson with uh Craig Beam and their staff, it's gonna be a lot of fun, so we're doing that.
• 17:25
  SPEAKER_04: Um we also have uh Lucky7 coming in and doing some fun private tastings and stuff in nature.
• 17:30
  SPEAKER_04: Yeah, so a lot of really good brands coming in the parking lot to do tastings.
• 17:33
  SPEAKER_04: Um, you get a lot of the amenities here at the hotel in that package as well, so that's a really cool style point on that.
• 17:38
  SPEAKER_04: Um so like we have the rejuvenation room, we have the speakeasy.
• 17:41
  SPEAKER_04: Speak easy is also included in that package, by the way.
• 17:43
  SPEAKER_04: So speakeasy is a VIP space, it's a space that we you know we invite people into, and you usually have to book it, but um uh if if it's not clearly full, we'll invite people in there.
• 17:52
  SPEAKER_04: It's like hey, come on, hang out, and have some wreck cocktails with a swift glass, barrelage cocktails.
• 17:55
  SPEAKER_04: We have spiritual all the way back to the 1930s, um, so all kinds of fun vintage boards, whether that be Armagnacks, uh Chartreuse, all the way back to 1974, some fine tequilas and some great whiskeys.
• 18:05
  SPEAKER_04: We have 2003 Goldful Hirsch, we have some of the old William Heaven Hills, um, you name it, we have some really fun stuff over here in the town.
• 18:12
  SPEAKER_05: Now we've already done a barrel pick today, and we need to get to the rye.
• 18:18
  SPEAKER_05: So then if any of the rest of you want to dump yours into this and use this just as a flection lights, you don't dump it.
• 18:25
  SPEAKER_05: I'm not drinking all mine.
• 18:27
  SPEAKER_05: Why?
• 18:28
  SPEAKER_06: Because he was at a barrel pick today.
• 18:30
  SPEAKER_05: And I was at a barrel pick today.
• 18:32
  SPEAKER_06: And I'm a whale.
• 18:35
  SPEAKER_05: Here you can have a red.
• 18:36
  SPEAKER_03: No, you already poured yours out.
• 18:37
  SPEAKER_03: You're good.
• 18:38
  SPEAKER_03: Put it in there.
• 18:40
  SPEAKER_03: Anyone else need to do that?
• 18:42
  SPEAKER_06: No, but I don't need I don't need any more in.
• 18:46
  SPEAKER_05: That's a part of the rye.
• 18:48
  SPEAKER_06: Yeah, you know what I think.
• 18:50
  SPEAKER_06: I know.
• 18:51
  SPEAKER_06: I'm not I'm not gonna I'm no, I'm not gonna try that.
• 18:53
  SPEAKER_06: Um try your rye.
• 18:54
  SPEAKER_06: You try my rye.
• 18:55
  SPEAKER_06: I'm not doing that live.
• 18:58
  SPEAKER_05: Absolutely.
• 18:59
  SPEAKER_05: Yeah, tomato sandwiches.
• 19:00
  SPEAKER_03: There's enough potato ones here, you know?
• 19:04
  SPEAKER_03: I'm not getting donuts that'll last for several days.
• 19:08
  SPEAKER_03: And half a donut a day keeps people like him away.
• 19:11
  SPEAKER_03: Yeah.
• 19:12
  SPEAKER_03: You mean trouble?
• 19:14
  SPEAKER_03: I think we said those donuts are amazing.
• 19:17
  SPEAKER_03: That's another thing about ours too.
• 19:18
  SPEAKER_03: Just do a little experience.
• 19:19
  SPEAKER_00: That's good.
• 19:20
  SPEAKER_03: The one donut shop is phenomenal.
• 19:23
  SPEAKER_03: So good.
• 19:23
  SPEAKER_03: There's all sorts of hidden gems here.
• 19:25
  SPEAKER_03: Seriously.
• 19:25
  SPEAKER_04: I mean, you got Oak and Grace down here in Barstown, which is Luke Barton's bar.
• 19:28
  SPEAKER_04: Great spot.
• 19:30
  SPEAKER_04: Um, we have uh Lamb and Ash, which is another uh experience here that's created years ago, which is a lot of fun in a really good cocktail bar.
• 19:36
  SPEAKER_04: Um we have some really fun um experiences as far as like the trolley, you know, we have the horse carriages, a lot of fun experiences in this historic town.
• 19:44
  SPEAKER_04: Yeah, you got a couple of great bottle shops too.
• 19:46
  SPEAKER_04: Yeah, like you've got evergreen and evergreen.
• 19:48
  SPEAKER_03: Yeah, wouldn't say evergreen's half off, by the way, on boards.
• 19:51
  SPEAKER_03: And people that listen and or maybe that watch don't understand it because like in Ohio, you don't go into a liquor store and have a drink.
• 19:59
  SPEAKER_03: No, it doesn't happen.
• 20:00
  SPEAKER_03: Yeah, but here you come in, they have Evergreen has this great bar, beautiful bar.
• 20:05
  SPEAKER_03: You can try things.
• 20:06
  SPEAKER_03: You go into Blind Pig, and he does a lot of barrel picks.
• 20:09
  SPEAKER_03: So he will let you try a barrel pick.
• 20:12
  SPEAKER_03: Uh, hey, I want to try that.
• 20:13
  SPEAKER_03: Okay, you're trying it before you buy it.
• 20:15
  SPEAKER_03: And in Ohio, we kind of are like, well, I hope I like it.
• 20:19
  SPEAKER_03: Yeah, yeah.
• 20:20
  SPEAKER_06: Yeah, I think you end up with a bottle, you're like, just the most of the country is not like Ohio in that aspect.
• 20:27
  SPEAKER_06: Like you walk into a total wine, they have you can, you know, but because Ohio, they're they those those lick those stores can't do that.
• 20:36
  SPEAKER_06: They can't do the tastings because those that liquor isn't theirs.
• 20:41
  SPEAKER_06: It's they're they're just they're consigning it to the state of Ohio.
• 20:45
  SPEAKER_06: And the high and the state of Ohio isn't letting anybody open up their bottles and taste them.
• 20:51
  SPEAKER_03: I can get a sweet candy on the better nose, right?
• 20:55
  SPEAKER_04: Sweet candy.
• 20:57
  SPEAKER_04: Yeah, it's like a maple syrupy kind of confection sugar, you know, nose on it.
• 21:02
  SPEAKER_04: You know, like pear, maybe like some hot one.
• 21:05
  SPEAKER_00: I taste I taste the pear.
• 21:09
  SPEAKER_06: Did you say pear?
• 21:10
  SPEAKER_04: Maybe even a little bit of dill.
• 21:11
  SPEAKER_06: Pear.
• 21:12
  SPEAKER_06: So it's good.
• 21:13
  SPEAKER_06: I'm I'm good.
• 21:14
  SPEAKER_06: It's good that I'm not I'm not doing this one.
• 21:17
  SPEAKER_06: Yes, it is.
• 21:18
  SPEAKER_06: Pear, pear and dill.
• 21:20
  SPEAKER_03: He's still different.
• 21:21
  SPEAKER_03: Are you still a little bit?
• 21:21
  SPEAKER_03: You don't want pear?
• 21:22
  SPEAKER_03: The rye's only down as far as it is.
• 21:24
  SPEAKER_03: Yes, I know.
• 21:25
  SPEAKER_03: I'm gonna bail out.
• 21:28
  SPEAKER_06: Because tiny, because I'm not going to try a rye live ever.
• 21:34
  SPEAKER_06: It'll never happen.
• 21:36
  SPEAKER_06: I'm not gonna need me.
• 21:38
  SPEAKER_03: That's fine.
• 21:38
  SPEAKER_03: Yeah.
• 21:39
  SPEAKER_01: After the Bob Dylan experience live.
• 21:41
  SPEAKER_01: Yeah.
• 21:47
  SPEAKER_06: You would actually hate this.
• 21:48
  SPEAKER_06: You don't want to try it.
• 21:50
  SPEAKER_06: You're saying it because you want it, but I'm telling you, pear and and dill could lead to some some really, really bad notes for how I.
• 22:04
  SPEAKER_03: Which is not bad.
• 22:05
  SPEAKER_03: And it's a good thing, actually.
• 22:06
  SPEAKER_03: For the rye drink blends with the rest of it, like you said, with maybe uh fruit, whether it's passion fruit or pear.
• 22:13
  SPEAKER_03: And the nice thing is it's not really hot peppered like the humble mar on the and it's not overly like a grassy feel.
• 22:20
  SPEAKER_03: Right.
• 22:24
  SPEAKER_00: On the nose, I'm I get maybe like passion fruit or maybe like a light apricot.
• 22:28
  SPEAKER_04: Yeah, yeah, it's kind of what I was thinking too.
• 22:30
  SPEAKER_04: I couldn't say that.
• 22:32
  SPEAKER_00: Maybe like a light apricot.
• 22:34
  SPEAKER_00: But now on the taste though, I'm getting that light, sweet hair.
• 22:37
  SPEAKER_04: Yeah, there's a little bit of a 95 taste delta.
• 22:41
  SPEAKER_04: Yeah, I guess it is a 95.
• 22:43
  SPEAKER_04: This is uh Barston Burger Company Distillate, um, in 95.5, uh 95% rye, 5% malt barley.
• 22:49
  SPEAKER_04: Um it is also 103 versions, it's 50 years old, so kept them both the exact same.
• 22:54
  SPEAKER_04: I felt like that was a sweet farm of Mozone.
• 22:55
  SPEAKER_04: Um I feel like they came out really, really well.
• 22:57
  SPEAKER_04: Um, and also with this one uh being a Barston Burger Company product, we actually have a second version of this that has not been released yet here at the hotel, which is really cool coming out also.
• 23:07
  SPEAKER_03: So I'm super excited about that.
• 23:09
  SPEAKER_03: It's a great line to be able to expand off of single barrels, yeah.
• 23:14
  SPEAKER_05: Just a little bit buying on the on the finish.
• 23:18
  SPEAKER_05: Can we get a nice little hug all the way down?
• 23:21
  SPEAKER_04: Yeah, it's not too too prominent.
• 23:22
  SPEAKER_04: That Kentucky Hug's not like all the way down, it's like a nice life warmth, you know, that comes down.
• 23:27
  SPEAKER_00: It's got like a good medium body to it.
• 23:30
  SPEAKER_04: The finish, you know, isn't too long, it's not too short, but it's just kind of it's really nice and even with each sip that we have tasting the last four so you know.
• 23:38
  SPEAKER_04: Yeah, he said this is more like an NAT than a hug.
• 23:40
  SPEAKER_08: It's just got before we tied her to the roof of the car.
• 23:45
  SPEAKER_03: To the roof of the car.
• 23:46
  SPEAKER_04: Barely over there.
• 23:50
  SPEAKER_03: But what is ironic?
• 23:51
  SPEAKER_03: It's the the honey note for me is the same in that, even though they're probably nowhere, but there's a honey note in that rod.
• 23:57
  SPEAKER_04: Yeah, I think we're gonna fit this.
• 23:59
  SPEAKER_04: And I think that's where the pear interviews come in where you were talking about.
• 24:03
  SPEAKER_04: Uh ball of fruit, I don't know what those drill tools make a good cocktail, right?
• 24:08
  SPEAKER_03: Yeah, this right here with a honey based for the old fashioned.
• 24:13
  SPEAKER_03: Oh.
• 24:14
  SPEAKER_06: Oh no, this this would be really good with tomato juice.
• 24:18
  SPEAKER_06: Oh, stop.
• 24:20
  SPEAKER_03: This would be a meant security.
• 24:22
  SPEAKER_03: Yeah.
• 24:23
  SPEAKER_06: A really, really good bourbon, bourbon bloody marry.
• 24:26
  SPEAKER_06: Right?
• 24:26
  SPEAKER_06: You know, there we go.
• 24:30
  SPEAKER_06: With a pickle, with a pickle and a fresh slice of tomato.
• 24:33
  SPEAKER_04: A gold rush, a bees knee, something like that.
• 24:37
  SPEAKER_00: Oh, a gold rush.
• 24:39
  SPEAKER_03: That that bourbon would probably make the better gold rush, though.
• 24:42
  SPEAKER_03: That would be absolutely fashion with a honey base, with a uh black walnut.
• 24:52
  SPEAKER_03: Yeah, that would have black walnut with that honey plug would be really good.
• 24:54
  SPEAKER_03: Phenomenal, that'd be great.
• 24:56
  SPEAKER_03: Yeah.
• 24:56
  SPEAKER_08: Yeah.
• 24:56
  SPEAKER_03: Just don't put a sprigazil.
• 24:58
  SPEAKER_03: Yeah, no guilt.
• 24:59
  SPEAKER_03: No deal.
• 25:00
  SPEAKER_03: Don't give it, don't give Jeff one since he didn't even try it.
• 25:02
  SPEAKER_03: Oh man.
• 25:04
  unknown: I want one.
• 25:05
  SPEAKER_03: No, no, but that's okay because we have a rye that he likes out in the lobby.
• 25:09
  SPEAKER_06: No, we don't even need the rye, though, just make something with the bourbon.
• 25:12
  SPEAKER_06: We have a rye that he's for that.
• 25:14
  SPEAKER_03: It's like we want rye, exactly.
• 25:15
  SPEAKER_04: So we have a pureless toasted rye out in the lobby.
• 25:18
  SPEAKER_04: John Vadell is a genius.
• 25:20
  SPEAKER_04: Yeah.
• 25:22
  SPEAKER_04: They do it, they do a great job.
• 25:23
  SPEAKER_04: The Corby's amazing, you know, and 19, you know, these DKY50, you know, very historical and important.
• 25:28
  SPEAKER_04: Like they the stuff they're putting out as far as rye whiskey goes, I feel it's you know, probably I'd say in top three rye whiskey's in the world.
• 25:35
  SPEAKER_03: He's he gets a darkness out of it.
• 25:37
  SPEAKER_03: You know, it's like it's not a mock, it's not a rainy ride.
• 25:40
  SPEAKER_03: His rides are dark.
• 25:42
  SPEAKER_04: You know, it kind of wants to think like a stag, but not quite stag.
• 25:45
  SPEAKER_04: It's got its own niche and it's just it's phenomenal.
• 25:49
  SPEAKER_03: Shout out to John and Elena in an elevator down there.
• 25:55
  SPEAKER_03: Oh, it's saving me with a bagarack.
• 25:57
  SPEAKER_03: Yeah, yeah.
• 25:57
  SPEAKER_03: We were unloading boxes for KBF with him Tuesday, so I'm excited to go drink some of his stuff because he had all kinds of things.
• 26:03
  SPEAKER_03: Yeah, we did.
• 26:04
  SPEAKER_03: He had labels, I'm not even sure what they were.
• 26:08
  SPEAKER_03: Question marks on.
• 26:11
  SPEAKER_04: He's a single barrel thing, man.
• 26:12
  SPEAKER_04: He's uh he's always on the single bar, he's got some really good stuff.
• 26:15
  SPEAKER_04: You know, it's a lot fun when we're gonna hang out those guys and do some partnerships with two.
• 26:19
  SPEAKER_04: We're actually gonna be working on something swinging with them here.
• 26:21
  SPEAKER_04: So speak easy, actually, on some infusions with our uh bartender Keaton.
• 26:24
  SPEAKER_04: Um, he's a metallur just we have here at the hotel.
• 26:26
  SPEAKER_04: He's awesome.
• 26:27
  SPEAKER_04: And uh he's been talking to John and I'm talking to John while working on a program here to do some really fun infusions with some appeal products.
• 26:33
  SPEAKER_04: That's all I sound like.
• 26:34
  SPEAKER_04: Oh, cool.
• 26:35
  SPEAKER_04: Really fun stuff.
• 26:35
  SPEAKER_04: Yeah, call me expressions.
• 26:39
  SPEAKER_06: So, so you know, your beverage director here uh does uh as far as ownership to the beverages, are they like open for your the ideas because oh realistically being here in Barstown and in this area where you're talking about people if you go to Louisville or Lexington, Frankfurt, and Bartown, pretty much the world just wide open.
• 27:03
  SPEAKER_06: Yeah.
• 27:03
  SPEAKER_06: I mean, if someone once says no, there's always the next one to say yes, right?
• 27:09
  SPEAKER_04: Exactly.
• 27:09
  SPEAKER_04: But you know, everyone's super open.
• 27:10
  SPEAKER_04: Uh ownership actually brought me in for this.
• 27:12
  SPEAKER_04: I I own a consultant company as well beyond this, so I do a lot of bar restaurants, things like that, you know, being town.
• 27:17
  SPEAKER_04: Um and mixology is kind of my passion, and and what I really am in the story is, you know, listening amazing.
• 27:22
  SPEAKER_04: I love the cocktail note.
• 27:23
  SPEAKER_04: Like I guess cocktail culture comes along with it.
• 27:26
  SPEAKER_04: Um and they're super open to all ideas.
• 27:28
  SPEAKER_04: Uh right now we're kind of in a growing stage of things with those being three months, you know, getting staffed, getting them trained up, and getting them to that level of being able to make great, you know, cocktails, that level of mixology.
• 27:36
  SPEAKER_04: You know, we have people who I had to talk about a minute ago, who is you know great consolidant, but she brought him in from Jackson, uh Jacksonville, Wyoming.
• 27:41
  SPEAKER_04: Um he ran a bar out there for a while, runs his DC most of the time here, and he's uh absolute bees on working with the cocktails.
• 27:47
  SPEAKER_04: So, you know, really, really uh getting the right people in and getting them trained up, everybody prepared for the next save coming up here soon for us.
• 27:54
  SPEAKER_04: So a lot of fun.
• 27:55
  SPEAKER_04: Oh wow, yeah.
• 27:56
  SPEAKER_04: This is now working magic.
• 28:00
  SPEAKER_02: Oh, too different to see what a couple of the drinks I'm working out for tonight for the weekend, some specialty drinks.
• 28:07
  SPEAKER_02: So that's cool.
• 28:07
  SPEAKER_02: The yellow one is uh breakfast gold brush tweaked it a little bit, gave it a little mummy, and the other one is a negative famous with just the hint of St.
• 28:15
  SPEAKER_02: Germany a little more flower in case you guys get tired of the round.
• 28:18
  SPEAKER_02: So what's horrible and sink phone?
• 28:19
  SPEAKER_02: You have a tired?
• 28:20
  SPEAKER_02: No.
• 28:22
  SPEAKER_04: We have a couple of the other ones we've made, um, which is some keyness for factors.
• 28:25
  SPEAKER_04: We're stuck on the things over here batches of things for using.
• 28:28
  SPEAKER_04: Let's go.
• 28:29
  SPEAKER_04: Um but as far as the orange, the beverage program goes, that's curious.
• 28:32
  SPEAKER_04: You know, it's it's really really been awesome to see all of them open their eyes up to you know new experience.
• 28:38
  SPEAKER_04: Cheers.
• 28:38
  SPEAKER_04: Cheers, cheers, brother.
• 28:40
  SPEAKER_04: Cheers.
• 28:40
  SPEAKER_04: And uh, you know, let's all cheers up.
• 28:43
  SPEAKER_04: Cheers, guys.
• 28:44
  SPEAKER_04: It's an honor to get to be a part of this broadcast.
• 28:46
  SPEAKER_04: Thank you.
• 28:48
  SPEAKER_04: Yeah.
• 28:48
  SPEAKER_04: So really excited to be here with you.
• 28:50
  SPEAKER_04: Yeah, it's a lot of fun.
• 28:51
  SPEAKER_04: Um but you know, as far as bird parking goes, we take a lot of pride in what we do here, especially the guys who make the whiskeys you guys know, you know, like uh um the guys who are Kevin Hill, you know, DevPro, you know how much pride loves and what he does.
• 29:01
  SPEAKER_04: And you know, all things we have in the industry that are amazing that really, you know, embody what whiskey is and what the work is supposed to be and really culture.
• 29:07
  SPEAKER_04: I really want to, you know, infuse that to what we do, infuse that to the cocktails that we're bringing out, and make that what we stand out for.
• 29:14
  SPEAKER_04: It's having that culture of just quality and love and care about everything that we do.
• 29:18
  SPEAKER_03: Well, and you know, the thing is like people come to Burntown, believe it or not, more than just for the bourbon festival.
• 29:24
  SPEAKER_08: Yeah, yeah.
• 29:25
  SPEAKER_03: I think about it like, you know, there's so many times I come down here on a Friday and I'm here, and it's like I need a place to stay, and there's so many people like that that come down to do the bourbon trail.
• 29:34
  SPEAKER_03: Yeah, and this is a place that you can come all the time.
• 29:38
  SPEAKER_03: And they have it had a great time, and not just go to the distilleries, but this is actually gonna put itself on the map of like, okay, we need to stay there to complete the whole thing.
• 29:48
  SPEAKER_04: Exactly.
• 29:48
  SPEAKER_04: Yeah, no, I'm glad you said that because you know there's a lot of things in Barktown that we just stayed now, because we're not just Burton, we're a lot of other things.
• 29:53
  SPEAKER_04: Like a very registered.
• 29:54
  SPEAKER_04: I mean, the old Quaker village here in Barstown filmed 700s been here for a long, long time, and on top of that, if you ever knew that we were soldiers, of course.
• 30:00
  SPEAKER_04: Yeah.
• 30:01
  SPEAKER_04: So Colonel Halmore is actually from Barkstown and General Halmore.
• 30:05
  SPEAKER_04: Oh, okay.
• 30:05
  SPEAKER_04: Yeah, so General Halmore actually is from Barstown, and the street of Barkstown's same after him.
• 30:10
  SPEAKER_04: Uh the main old interest going through sound and his museums here as well as everything that can be.
• 30:14
  SPEAKER_04: Yeah, one of the only women's espionage museums in the entire country is here in Barstown, which is really, really cool.
• 30:19
  SPEAKER_04: We have some really cool um, you know, uh uh African-American um museums as well here from you know back in the day, which is really, really awesome because all those names and culture coming together.
• 30:28
  SPEAKER_05: Yeah, and just a very short drive.
• 30:30
  SPEAKER_05: I mean, literally, you can go to Grand Lincoln's birthplace, but yeah, and 25 minutes.
• 30:36
  SPEAKER_04: I mean, it's it's really cool to see those things right and all that.
• 30:39
  SPEAKER_04: So again, it's I live together.
• 30:40
  SPEAKER_04: And all the civil war battles that happen here in Syria 2 is really cool to get all see.
• 30:43
  SPEAKER_04: So you can spend the night in jail without actually being front.
• 30:46
  SPEAKER_04: Yeah, yeah.
• 30:46
  SPEAKER_04: Jesse James too used to come through.
• 30:47
  SPEAKER_04: His mother actually lived a couple tons over, so that's why I used to come through Kentucky a lot, you know.
• 30:51
  SPEAKER_04: It's not something people know a lot about.
• 30:52
  SPEAKER_04: Um, you know, which is the oldest burger, but it is the oldest burger actually in the United States.
• 30:57
  SPEAKER_04: And yeah, which is cool.
• 30:58
  SPEAKER_04: And Jesse James, he was a little toasty one night, and he had a bit of a uh PTSD moment, I'm guessing, is what it seems like from back in the day.
• 31:06
  SPEAKER_04: And he ended up shooting up all paintings in the room.
• 31:08
  SPEAKER_04: So when you go in there, you see the bullet holes in the wall.
• 31:10
  SPEAKER_04: So he's shooting up.
• 31:11
  SPEAKER_04: They actually have guns still or something.
• 31:14
  SPEAKER_04: Yeah, one of those, yeah, one of them, yeah.
• 31:16
  SPEAKER_04: So so really, really neat again.
• 31:17
  SPEAKER_04: It's a cool aspect, you know.
• 31:19
  SPEAKER_04: Uh, I'm not sure who the guy was that burned and everything out here in Civil War.
• 31:21
  SPEAKER_04: I can't remember his name as moment, but he came through there and burned down a lot of what is in Kentucky.
• 31:25
  SPEAKER_04: And Jesse Sherman's mother, yeah, Sherman.
• 31:27
  SPEAKER_04: So Jesse's mother's house was actually one of the buildings burned down.
• 31:30
  SPEAKER_04: So the foundation's still there and just work there.
• 31:32
  SPEAKER_04: But um, like those things are really cool and seeing it experience, so they understand what it was like back in the day.
• 31:37
  SPEAKER_04: And you know, those guys were getting some great whiskey.
• 31:39
  SPEAKER_04: As we all know, Vintage Wiki is incredible, so like that kind of ties in as well.
• 31:42
  SPEAKER_04: So really, really cool that.
• 31:43
  SPEAKER_01: We were just uh talking with Rob Samuels today, this morning.
• 31:47
  SPEAKER_01: And and they have ties to the James family.
• 31:49
  SPEAKER_01: Oh wow uh also, yeah.
• 31:52
  SPEAKER_04: Uh the feuding families I'm trying to think.
• 31:54
  SPEAKER_04: The happy coin is there, they're from this area as well.
• 31:56
  SPEAKER_04: So I mean it's kind of cool.
• 32:01
  SPEAKER_04: Like it's really cool to be able to like live experience out and know that.
• 32:04
  SPEAKER_03: Absolutely.
• 32:05
  SPEAKER_03: You know.
• 32:08
  SPEAKER_03: Enjoy the history, uh slow down a little bit, yeah, you know, enjoy burning the what to make it and get it to what it is taking to survive prohibition and realize that hey, wait a minute, we we need burden.
• 32:21
  SPEAKER_03: We need we need twisty.
• 32:22
  SPEAKER_03: We know we need to keep the country moving and not having to this huge uh backwards flight.
• 32:28
  SPEAKER_03: Exactly.
• 32:29
  SPEAKER_03: So there's a lot of history.
• 32:32
  SPEAKER_03: You seal the old buildings, you go into the old stores and it's just like wow, just step back in time.
• 32:37
  SPEAKER_04: Yeah, yeah, look at back to the revolutionary war.
• 32:38
  SPEAKER_04: I mean, uh liquor is the most highly taxed item in the United States, um, which is what pays for a lot of what we do.
• 32:44
  SPEAKER_04: Schools, you know, roads, everything like that.
• 32:46
  SPEAKER_04: So if we can have bourbon spirits, you know, back in the 70s and eighteen, of our television came and you know, like rescue what is the bourbon industry now, it's like we'd be in a much different place about American spirits.
• 32:56
  SPEAKER_04: Absolutely.
• 32:57
  SPEAKER_04: So uh really, really happy to have a heritage here and you know, showing all people understand how important Burbank is to every American here, you know, as a country.
• 33:05
  SPEAKER_05: Well, thank you so much for your time.
• 33:06
  SPEAKER_05: We know they're getting where all the guests are gonna be rolling in.
• 33:09
  SPEAKER_05: Yeah, they're probably they probably need you, but we thank you for giving us as much as you did.
• 33:15
  SPEAKER_06: Well, you gotta see well when you come when you come here because you're not gonna find the speakeasy.
• 33:21
  SPEAKER_06: Something's getting here, uh, like you said, you've got to book time or you gotta be invited.
• 33:27
  SPEAKER_06: So so you know, when you come here and you're having dinner, uh ask for the beverage directory or the burden steward and show your knowledge and you might get an invite into the the speakeasy.
• 33:39
  SPEAKER_06: But honestly, as far as speakeasies go, you know, the size of this one and then where it's located is just you know, I've been in a lot of just the crack in the wall speakeasies lately.
• 33:50
  SPEAKER_06: Nothing, nothing like this.
• 33:51
  SPEAKER_06: And uh the selections are great.
• 33:53
  SPEAKER_06: Everything you would expect from Buffy Marshall all the way from Scott.
• 33:58
  SPEAKER_04: Excuse me, different chartreuse, and Kassasha.
• 34:06
  SPEAKER_06: They will allow you to spend a decent amount of money.
• 34:09
  SPEAKER_06: It's true.
• 34:12
  SPEAKER_04: Yes, they will.
• 34:14
  SPEAKER_04: We're gonna have a really good time in here, you know.
• 34:15
  SPEAKER_04: We have everything, we have something for everybody.
• 34:17
  SPEAKER_04: So Kennedy, because I'm a big lover, it could get around$15 on the wrong thing.
• 34:22
  SPEAKER_04: JTS Brown is like hands down like a death row port.
• 34:25
  SPEAKER_04: It would be one of my death row boards.
• 34:26
  SPEAKER_04: Bernie Lovers that I had there.
• 34:27
  SPEAKER_03: Bernie Lovers is one of my mentors.
• 34:31
  SPEAKER_03: Like he's an amazing.
• 34:32
  SPEAKER_03: But like we did, we had a thing up in Columbus and he drank 17 years.
• 34:36
  SPEAKER_03: The special pour of the night.
• 34:38
  SPEAKER_03: You didn't tell anybody it was.
• 34:39
  SPEAKER_03: It was JTS Brown, the the one that's only available in Kentucky 100 year.
• 34:43
  SPEAKER_03: Yeah, because we can't been in Ohio, we get the lower proof.
• 34:46
  SPEAKER_03: Everybody's like, oh my gosh, what is this?
• 34:48
  SPEAKER_08: It's like it's incredible.
• 34:50
  SPEAKER_03: It's 20 bucks.
• 34:51
  SPEAKER_04: It's amazing.
• 34:52
  SPEAKER_04: Yeah, I mean, here in Tuffy it's 15 bucks.
• 34:53
  SPEAKER_04: I mean, it's a glass bottle.
• 34:55
  SPEAKER_04: It's not cap and all.
• 34:57
  SPEAKER_04: It's yeah, it's warm stuff.
• 34:58
  SPEAKER_04: And you know, those guys are great.
• 35:00
  SPEAKER_04: I I do thank you guys for your time, and I thank you for all your coming in and watching and wanting to hear about.
• 35:05
  SPEAKER_04: So thank you guys all so much for this opportunity.
• 35:09
  SPEAKER_06: Thanks uh so uh just so everybody knows uh www.scotchyburbonboys.com for all things Scotchy Bourbon Boys.
• 35:24
  SPEAKER_06: Facebook, Instagram, YouTube, uh, and X, also on Apple, iHeart, and Spotify or wherever, whether wherever you listen to podcasts or watch, uh, make sure that you like and subscribe and leave us the feedback.
• 35:39
  SPEAKER_06: And then also remember good bourbon equals good times with good friends.
• 35:44
  SPEAKER_06: Make sure you drink responsibly.
• 35:45
  SPEAKER_01: Possibly, don't drink and drive.
• 35:47
  SPEAKER_01: And live your life uncut and unfiltered.
• 35:51
  SPEAKER_06: Little Steve O will pick us out.
• 35:58
  SPEAKER_06: Thank you.
• 36:00
  SPEAKER_06: Good job.
• 36:00
  SPEAKER_03: Hey, the drink was drink was amazing, thank you.
• 36:03
  SPEAKER_01: Sure was.
• 36:18
  SPEAKER_04: Yeah, I think you're meant to shake the 3D now.
• 36:23
  SPEAKER_04: Okay, yeah, it's good.
• 36:24
  SPEAKER_01: Hey, hey, did you s did you stop the live video?
• 36:30
  SPEAKER_01: Okay.
• 36:33
  SPEAKER_01: Okay.
• 36:40
  SPEAKER_06: You should get hit.
• 36:47
  SPEAKER_06: There's four.
• 36:52
  SPEAKER_06: Or does Randy have one on?
• 36:54
  SPEAKER_06: Randy's got one on.
• 36:56
  SPEAKER_02: No, no, no, no, no.
• 36:57
  SPEAKER_02: That one's not a good deep pen, but if you want to go five and I do it.
• 37:12
  SPEAKER_06: No, no, no, no, no.