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A Guided Whiskey War Food Pairing At High Bank Distillery · The Scotchy Bourbon Boys

0:58
SPEAKER_04: I'm here to tell you about Whiskey Teeth Distilling Company and their newly open tasting world.
1:04
SPEAKER_04: Whether you are up for a farm-class distilling experience on the Three Boys farm in Frankfurt, Kentucky, or an out-of-the-world tasting experience in New York, you won't be disappointed.
1:16
SPEAKER_04: At both locations, their barrel fixed all day, every day, are like none of it.
1:22
SPEAKER_04: Each location features tastes with five barrels of their five to spill burden rockets.
1:29
SPEAKER_04: Once the barrels have been teeth and tasted, you can make a collection and pick your own bottle.
1:36
SPEAKER_04: A day at Wikipedia with their friendly staff and ownership will insert you many good times with good friends and family.
1:43
SPEAKER_04: Remember to always drink responsibly, never drink and dry, and live your life unf and unfiltered.
3:09
SPEAKER_04: You're going to do the introduction for everybody here because, you know, do you know how bad I suck at names?
3:15
SPEAKER_04: I suck at names.
3:16
SPEAKER_09: I'm the worst.
3:17
SPEAKER_04: Yeah, but you actually know everybody here.
3:20
SPEAKER_09: I'm going to let Tony introduce everybody.
3:22
SPEAKER_09: Tony's going to introduce everybody from High Bank and talk about everybody's position here.
3:27
SPEAKER_09: So, Tony, I mean I'll start.
3:29
SPEAKER_01: Yeah, I'll start with myself.
3:30
SPEAKER_01: But I'm Tony Thomas.
3:31
SPEAKER_01: I am the creative director here at High Bank.
3:33
SPEAKER_01: I everything you see, I do, basically, right?
3:35
SPEAKER_01: Dylan, I'll let you go.
3:37
SPEAKER_07: I'm the head of blending and cast manager here.
3:40
SPEAKER_07: So uh everything that you taste.
3:46
SPEAKER_09: Uh and I'm James Whelan.
3:48
SPEAKER_09: I'm blending and production assistant.
3:49
SPEAKER_09: So everything you drink out of.
3:53
SPEAKER_09: Wow, this is pretty awesome.
3:55
SPEAKER_04: Plus, just know that Tony, he's not wearing a hat, so everybody knows that he does have hair.
3:59
SPEAKER_04: I do have hair.
4:00
SPEAKER_04: So we got to accentuate that.
4:03
SPEAKER_01: Usually I was wearing a hat, so I don't know.
4:04
SPEAKER_04: Yeah, well, but obviously you're the only one not wearing a hat.
4:07
SPEAKER_04: But that's on purpose today.
4:08
SPEAKER_04: I didn't see you getting out there.
4:10
SPEAKER_09: Yeah, I did.
4:12
SPEAKER_09: Tony, if people watch online, they see you a lot of times with Adam doing your the war room, yeah, yeah.
4:20
SPEAKER_09: The war room.
4:20
SPEAKER_09: So uh you're the one, and they probably wouldn't recognize you because you don't have a hat on.
4:25
SPEAKER_01: Oh, this there's probably only been like one or two war rooms.
4:30
SPEAKER_01: I haven't worn a hat.
4:31
SPEAKER_01: So out of the hundred and whatever we've done, yeah.
4:35
SPEAKER_04: Just think it's distillery attire, wouldn't you?
4:38
SPEAKER_04: I mean, there's almost everybody wears a hat.
4:40
SPEAKER_04: Even you know, you'll see Jimmy Russell wearing a hat from time to time.
4:44
SPEAKER_09: So, you know, yeah, so we're sitting, everybody watching can see barrels around us.
4:49
SPEAKER_09: We didn't just put these magically in place for this.
4:52
SPEAKER_09: We're sitting in the war room.
4:54
SPEAKER_09: We're sitting in the barrel house.
4:56
SPEAKER_09: When you come to High Bank, which this is one of three locations, yes, this is Grandview.
5:03
SPEAKER_09: And here we are at the spot behind where you would actually sit in the restaurant at the bar.
5:09
SPEAKER_09: You take a nice little stroll back here to this area.
5:12
SPEAKER_09: And if you've been to a private event, you guys do some awesome things.
5:15
SPEAKER_09: We just had March Madness here.
5:17
SPEAKER_09: That was freaking amazing.
5:18
SPEAKER_09: If anybody has a chance for that next year or any upcoming events you want to do that, but you guys have done.
5:24
SPEAKER_09: I was here with Brady Quinn.
5:26
SPEAKER_01: Yeah, yeah, we did uh that was our we did a fan party.
5:30
SPEAKER_09: It was uh yeah, and he was awesome.
5:33
SPEAKER_09: He and everybody that he interacted with talked was just awesome.
5:37
SPEAKER_04: Brady Quinn is just, I mean, besides being an ex-football you know quarterback, he's just cool.
5:42
SPEAKER_04: His hair's cool, everything about him is cool.
5:45
SPEAKER_04: I mean, and that just works perfectly for Ohio and whiskey, right?
5:50
SPEAKER_01: There was a Brady Quinn aura when he was here.
5:52
SPEAKER_01: People definitely flocked to him.
5:54
SPEAKER_04: You know, everybody knows that he's stepping.
5:56
SPEAKER_01: Yeah, yeah.
5:57
SPEAKER_09: He's definitely cooler than any of that we were.
6:00
SPEAKER_09: So I mean, hey, I'm I'm in.
6:02
SPEAKER_09: That was a 97.1 the fan release.
6:05
SPEAKER_01: Could you guys get it was a release of the uh event?
6:07
SPEAKER_04: I mean, let's get A.J.
6:08
SPEAKER_04: Hawk here.
6:09
SPEAKER_04: We tried.
6:11
SPEAKER_04: We've tried, yeah.
6:13
SPEAKER_04: Yeah.
6:15
SPEAKER_04: I I have I all I know is that you know he he promotes, he's now a big star on Pat McPhee, but still he would be perfect for if we could that what I've always thought.
6:26
SPEAKER_04: I've reached out to him a couple times, but it I haven't heard anything.
6:29
SPEAKER_04: Yeah, I mean AJ Hawk, if you're watching.
6:32
unknown: Yeah.
6:34
SPEAKER_04: Bobby Carter all the time.
6:37
SPEAKER_07: The other half of that linebacker is not linebacker.
6:40
SPEAKER_05: Yeah, I think he was here, he was here in that.
6:42
SPEAKER_05: I'll say he was here for that.
6:43
SPEAKER_05: Yeah.
6:44
SPEAKER_04: I'm I uh my mom went to is an Ohio State alumni, but I grew up in Wisconsin.
6:48
SPEAKER_04: So not only does AJ he covers all bases, Super Bowl for the Packers, and National Championship for Ohio State.
6:54
SPEAKER_04: So, you know, that's like you get those dream guys in your head.
6:58
SPEAKER_09: Well, and I think now with the addition of the basketball hoop, that we have a real opportunity to bring some Buckeye basketball players.
7:04
SPEAKER_09: So that's what I'm really excited about.
7:06
SPEAKER_04: You could work on Costa Kufis, he's just from Canton.
7:10
SPEAKER_09: Yeah, yeah.
7:10
SPEAKER_09: There we go.
7:11
SPEAKER_04: I mean, he was my son.
7:13
SPEAKER_04: My son played basketball, it was on the same Glen Oak team.
7:17
SPEAKER_04: He was the other seven-footer.
7:20
SPEAKER_04: The other.
7:21
SPEAKER_04: Yeah.
7:22
SPEAKER_04: Yeah.
7:22
SPEAKER_07: Two seven footers on a high school team?
7:24
SPEAKER_04: Yep.
7:25
SPEAKER_04: Dang.
7:26
SPEAKER_06: Not at my school.
7:28
SPEAKER_04: No.
7:28
SPEAKER_04: I'm gonna tell you.
7:29
SPEAKER_04: I think we did too.
7:30
SPEAKER_04: Uh but honestly, most coaches have no clue what to do with one seven-footer in in high school, that let alone two.
7:37
SPEAKER_04: I think we had a seven-footer who couldn't dunk, which was just no, he could he could do everything, but his head was you know in a different place than basketball.
7:44
SPEAKER_04: Yeah, I was kind on that statement, was I not?
7:48
SPEAKER_04: You were very, very, very uh, yeah.
7:52
SPEAKER_04: Anyways, all right, so today we're gonna we're gonna do a food pairing in a little bit, which is phenomenal.
7:59
SPEAKER_09: This will be the first ever that we have done where we're gonna go through a lineup and then pair it with food.
8:05
SPEAKER_09: But I think for you guys, it's probably the first you haven't done.
8:08
SPEAKER_01: We haven't done it officially.
8:09
SPEAKER_01: We've definitely done some pairings here.
8:11
SPEAKER_01: I think we just did a thing at Clock Tower.
8:13
SPEAKER_01: We did a whiskey and food pairing there.
8:14
SPEAKER_01: Here at High Bank, though, officially on a podcast, this would be the first.
8:18
SPEAKER_01: Yeah.
8:18
SPEAKER_09: Well, and I think that's the thing we talked about bringing to light here.
8:21
SPEAKER_09: Is I mean, you guys are doing phenomenal stuff with whiskey, but the bar and restaurant is is awesome.
8:28
SPEAKER_01: Yeah, whiskey's one a lot of accolades.
8:30
SPEAKER_01: The bar and restaurant has one also won a lot of accolades.
8:32
SPEAKER_09: Tying them together for this makes sense.
8:35
SPEAKER_09: Yeah, you know, definitely does.
8:36
SPEAKER_04: Well, yeah, even at your other other location, you put in a small still to be able to do the get around, not get around, but actually become part of what how you have to do it in Ohio.
8:48
SPEAKER_04: Yes.
8:48
SPEAKER_04: If you want to sell and so the restaurant is almost as important as the distillery because and so when we were talking, we were I was thinking, you know, just do a pairing.
8:57
SPEAKER_04: We've we've we've we've paired foods before, but not anything like a restaurant preparation like we're doing today.
9:03
SPEAKER_04: And I want to say something.
9:04
SPEAKER_04: If you watch all the food critics now, and I'm sure they've been in your your place, how they do that one-on-one and they smash it.
9:11
SPEAKER_04: That's what we gotta do.
9:12
SPEAKER_04: We gotta we gotta make make not that the food isn't phenomenal here because we've eaten multiple times, but we gotta really, I mean, play it up like we're the food critics.
9:22
SPEAKER_04: Oh my god, you know, no, I'm gonna smash this or whatever.
9:25
SPEAKER_04: I mean, so I think that should be the way to do it.
9:29
SPEAKER_04: I was feet, you're good.
9:31
SPEAKER_05: I'll just be an audience.
9:34
SPEAKER_09: But yeah, I think definitely we do that.
9:36
SPEAKER_09: And since Eric will be standing here, you can smash it if you don't like it in front of him.
9:39
SPEAKER_09: I mean, yeah, yeah, yeah.
9:41
SPEAKER_09: Eric, I love it all.
9:42
SPEAKER_09: I love it all.
9:43
SPEAKER_01: Let's let's just Yeah, yeah, but yeah, if Eric's listening.
9:46
SPEAKER_01: He's right there all of my face values.
9:48
SPEAKER_01: He's like a very sneaky yeah, yeah.
9:51
SPEAKER_07: One thing I will say, I'll double up on that, is I mean, we can make our products as good as they are, or as good as we try to make them.
10:00
SPEAKER_07: That's gonna give people a reason to come here once.
10:03
SPEAKER_07: The food, the atmosphere, the cocktails, that's gonna get people to come back continuously.
10:08
SPEAKER_07: I mean, like I said, they'll come here once if the whiskey's good enough.
10:11
SPEAKER_07: They can go buy that at the liquor store.
10:13
SPEAKER_07: But the food, that's why it keeps bringing it back, right?
10:15
SPEAKER_01: And it's also kind of cool.
10:16
SPEAKER_01: This this pairing we're gonna do, you can actually do it.
10:19
SPEAKER_01: You know what I mean?
10:20
SPEAKER_01: Like you don't have to go by, you know, you come to High Bank, you can buy get the you know, the whiskey war, the cigar cast, double double, and you can try it with the items right a taste today.
10:28
SPEAKER_09: This is a rare restaurant because there's not too many restaurants uh that really do flights well.
10:33
SPEAKER_09: You come you come in up front, even if you have no idea that what you like, you can sit down, the waitress waiter will tell you, hey, you want to do just a standard thing, which would be like whiskey war, maybe uh a uh the wine blended uh the midnight cast.
10:50
SPEAKER_09: They'll put you on a nice setup, and it always comes with those nice little cards telling you a little bit about it.
10:55
SPEAKER_09: And I think people really like that.
10:57
SPEAKER_09: Like it's the it's something, they're doing something other than just sitting down and drinking.
11:02
SPEAKER_01: Yeah.
11:02
SPEAKER_09: It's like a experience.
11:04
SPEAKER_09: Educational thing.
11:05
SPEAKER_09: The experience is way different.
11:07
SPEAKER_01: Yeah, you're drinking with a purpose, right?
11:08
SPEAKER_01: So just drinking the drink, you know.
11:10
SPEAKER_01: We're we're adults now, we're not, you know, we're not middle school anymore.
11:12
SPEAKER_01: We're you know, we're drinking with a purpose.
11:14
SPEAKER_01: Oh, we're not in high college anymore.
11:16
SPEAKER_01: That's the level of drinking.
11:17
SPEAKER_04: What about grad school?
11:18
SPEAKER_04: Yeah.
11:20
SPEAKER_01: But yeah, drinking with the purpose, you know, with a purpose, right?
11:22
SPEAKER_01: Intention, not just drinking it, you know, just to get drunk, you know.
11:26
SPEAKER_09: So before we go on to the bourbon, talk about the other locations too, because people around Columbus, they're kind of in different spots.
11:32
SPEAKER_09: So we're here in Grandview.
11:34
SPEAKER_09: What else?
11:35
SPEAKER_09: What else do we have going on?
11:36
SPEAKER_09: Other distillers around us?
11:38
SPEAKER_04: No, no, no.
11:38
SPEAKER_04: No, you're what you're doing.
11:40
SPEAKER_04: Oh, yeah, with High Bank.
11:42
SPEAKER_01: I would say most currently, these guys will probably know more of some maybe behind the scenes stuff, because I don't want to say too much, but I know we just came out with a barrel-proof bourbon.
11:50
SPEAKER_01: I know we are doing some other stuff with our bourbon that we make in-house that I don't know if we can say out loud yet, so I'm not gonna say it.
11:56
SPEAKER_01: Yeah, they're not.
11:57
SPEAKER_04: No.
11:58
SPEAKER_04: We're already doing it.
11:59
SPEAKER_01: Well, I mean, we can say we're doing stuff, but it's not say what it was, right?
12:02
SPEAKER_01: You better be doing stuff, right?
12:03
SPEAKER_01: Yeah.
12:04
SPEAKER_01: But yeah, our barrel proof bourbon just came out delicious, by the way.
12:08
SPEAKER_01: We're definitely doing obviously more things at Whiskey War.
12:10
SPEAKER_01: We do a lot, a lot of finishes with it.
12:12
SPEAKER_01: We us being a small distillery, we can do a lot of unique and creative things.
12:16
SPEAKER_01: And if they go bad, you won't hear about them.
12:18
SPEAKER_01: And if they they go great, you'll definitely taste them, you know.
12:21
SPEAKER_04: So he was also talking about other locations.
12:25
SPEAKER_07: Oh so the second location is uh Gehenna, which is right off Morrison 62.
12:30
SPEAKER_07: Yep.
12:30
SPEAKER_07: So Gehanna involved in the area.
12:32
SPEAKER_07: And then thirdly, which is a big part of the hiding story and how this keyboard got its name.
12:38
SPEAKER_07: Um, our third location is right release home in Westerville, right on Main Street.
12:41
SPEAKER_07: And that is an old bank, correct.
12:43
SPEAKER_01: Old post office.
12:44
SPEAKER_01: Post office, yeah.
12:45
SPEAKER_01: I said bank.
12:46
SPEAKER_01: It has like a big vault in it.
12:53
SPEAKER_09: I mean, oh well, now we see how you get it's a minor flex, wasn't it?
12:59
SPEAKER_09: So I think that location is amazing.
13:02
SPEAKER_09: Like to sit out in the in the front, if especially if you're at the bar looking out the window onto the street.
13:07
SPEAKER_09: I mean, it's just super cool.
13:09
SPEAKER_09: But the experience to go down the steps and you're in this post office, and then open the door, and here you go.
13:16
SPEAKER_09: It's very, very cool.
13:17
SPEAKER_01: Yeah, the speakeasies call a P.O.
13:18
SPEAKER_01: Box 21.
13:19
SPEAKER_01: So yeah, it's definitely, you know, plays off that whole aesthetic of the post office.
13:22
SPEAKER_04: Wouldn't you guys say right now we're in the era of speakeasies?
13:26
SPEAKER_04: I mean, there's no it you don't have to have them, and they disappeared for so long, there were so few of them.
13:31
SPEAKER_04: Like I'm from Milwaukee originally, and there was the safe house, and it was on the you know, it was a speakeasy in the 20s.
13:38
SPEAKER_04: But now everywhere you go, and and and the how well it's done is just amazing because uh we were just in New Orleans and we're at the Weston Hotel and we're we're walking, had no idea.
13:53
SPEAKER_04: And and the whole and the whole wall opened up and there's a party going on, and that's the great thing about speakings, but you just see that that's almost like I think it's just I think you guys all finished off all your bathrooms because every single distillery has it's like a competition on bathrooms.
14:11
SPEAKER_04: I mean, me and my wife, when we're traveling into when we got we got to stop, we stop at distilleries.
14:15
SPEAKER_04: We don't go to gas stations because the bathrooms are just so phenomenal.
14:19
SPEAKER_04: And and high high banks, I have to admit, it's just as phenomenal as other people there.
14:24
SPEAKER_04: But now that that's all done, it seems like now it's a speakeasy kind of thing.
14:28
SPEAKER_04: Like competition between and it's like how even more hidden can we get it?
14:32
SPEAKER_04: You got it in a post office, the old post.
14:35
SPEAKER_04: So, you know, what do you think?
14:36
SPEAKER_04: You think that's about it?
14:37
SPEAKER_04: Like everybody's it just seems like no matter where you go, there's one.
14:41
SPEAKER_07: Well, I think it was like this.
14:42
SPEAKER_07: All right, there's this era of now that drinking's acceptable again, everything was like, let's get high in the team, let's get the drinks flowing, loud music, and now I think that there's this like return to like, okay, the specification, yeah, low-fi- I also think the ex like the getaway experience, right?
15:01
SPEAKER_01: Like go you go to speakeasy, you're going to like another era of time or another place, right?
15:05
SPEAKER_01: And it's kind of you know, you can just you don't have to like travel far to get there.
15:09
SPEAKER_01: So I think it's also like the guest experience is much more elevated now with these speakeasies than just going to a dive bar.
15:15
SPEAKER_01: Not that anything's wrong with dive bars, I go to them.
15:17
SPEAKER_07: But dive bar with exclusivity.
15:20
SPEAKER_07: Yeah, well, right.
15:21
SPEAKER_07: That's like what everything is.
15:23
SPEAKER_04: And and it's mostly it's like it's kind of like the whiskey and bourbon uh elite for everybody, you know, because you you're good, but it's gonna the way that you get into this club is like like bourbon, right?
15:35
SPEAKER_04: Do you love bourbon or you love whiskey?
15:38
SPEAKER_04: That's that's your entrance, not always you know, hire cash or being a celebrity.
15:43
SPEAKER_04: Because celebrities just can rent out the whole distillery when they want to, you know, leave that up to them, right?
15:50
SPEAKER_09: But yeah, so the locations are great.
15:52
SPEAKER_09: The the the thing is that I've noticed, and I went to each one of them and went to Gehana when it opened, and they're very unique in their own way.
15:59
SPEAKER_09: It's not not a cookie cutter and McDonald's type place where they all look the same.
16:04
SPEAKER_09: Each has its own vibe.
16:05
SPEAKER_09: I feel like Gehana's got more of the restaurant vibe.
16:08
SPEAKER_09: Here has more of that distillery vibe, obviously.
16:11
SPEAKER_09: And then you go to the new location, and that post office just has a whole different vibe.
16:18
SPEAKER_09: Very white, very clean, very just a uh it's just got a killer vibe, too.
16:24
SPEAKER_09: So it's it's good to see all that going on, and and we talk about this a lot in the bourbon world because people keep saying, oh, bourbon's on a downtrend, and we're like, ah, you know, it's adjusting.
16:34
SPEAKER_09: Urban, the the world is adjusting every day.
16:36
SPEAKER_09: Yeah, and you guys are showing that it can be adjusting in a positive manner.
16:41
SPEAKER_09: We're your three places are still doing well.
16:44
SPEAKER_09: You're still coming out with new batches.
16:45
SPEAKER_09: You're not saying, oh no, we know we're not coming out with new batches because it's on a trend down.
16:50
SPEAKER_09: It's not.
16:51
SPEAKER_04: You guys are doing just great.
16:52
SPEAKER_04: So well, I think just knowing a little a little bit about like when bourbon started its comeback, it was like 7% of the market was whiskey, and now it's 12%.
17:02
SPEAKER_04: But you knew it wasn't going to take back at one point it had to level off, you know, where yeah, you might lose some people, but you're gaining people, but it's maintaining that you know that you still can sell bottles and people are, but you know, and that's what I found that you couldn't they couldn't keep growing forever.
17:20
SPEAKER_04: Right.
17:20
SPEAKER_04: You know, not at the artificial way they were, you know, that was just the well, I can't wait because everybody has a lot more stuff, and so that's really nice.
17:30
SPEAKER_04: Yeah, there's gonna be a lot more HD.
17:32
SPEAKER_04: Well, yeah, a lot more special bottles, and that's kind of what you guys excel at those special bottles.
17:37
SPEAKER_04: Everything when you have a high bank whiskey, you feel like there's something special done to it.
17:42
SPEAKER_04: You guys do a good job of that.
17:44
SPEAKER_04: Yeah, I think it's bank, it's bank, yeah.
17:47
SPEAKER_07: Take it, take it.
17:49
SPEAKER_07: Yeah, I think Adam did a great job.
17:50
SPEAKER_07: I mean, historically, blended verb doesn't have a great reputation.
17:55
SPEAKER_07: Only needing to be 20% straight whiskey.
17:57
SPEAKER_07: It's full of additives, and I think that's what Adam did with Whiskey Wars.
18:03
SPEAKER_07: I think, I mean, the first Linux thing from Cisco, people were like, okay, this isn't just a blended whiskey.
18:09
SPEAKER_07: This is actually just great whiskey in TikTok.
18:12
SPEAKER_07: Yeah, we're not reinventing the wheel, but the wheel that we produce rolls pretty damn well.
18:16
SPEAKER_07: Um I think like then now nowadays, I mean, we're not the only ones putting out a blend of whiskey that is out of this world.
18:26
SPEAKER_04: Well, there's a was it the old days it was blend for quantity and price point because you were hiding stuff, right?
18:36
SPEAKER_04: Nowadays the blenders are you're talking about the blending for quality.
18:41
SPEAKER_04: You're talking about the respect of the and just making something taste better.
18:45
SPEAKER_04: And you know, and there's a lot of times the rules of bourbon keep you from going for the that little extra taste.
18:51
SPEAKER_04: Now, when I first got into this, which is not that long ago, it was like finished bourbons were just getting raked over the raped, raped over the coals, right?
19:00
SPEAKER_04: Yeah, and now finished bourbons are accepted in what people look forward to.
19:04
SPEAKER_04: And you know, I used to say something about a finished bourbon, and you'd be like they'd be like, with the bourbon, they'd be like, that's not bourbon.
19:12
SPEAKER_04: That's had a finished two way.
19:13
SPEAKER_04: It's not pure.
19:14
SPEAKER_04: And now you never hear that.
19:15
SPEAKER_04: It's just like, what's that next one?
19:17
SPEAKER_04: And what and they just went crazy with finish, you know, every single cask, every single wood, every single wine has been, you know, and that is something that was so fresh to see because it became, you know, it's how I think we got the younger generation involved too.
19:31
SPEAKER_01: You know, Adam said something pretty cool.
19:34
SPEAKER_01: Well, not I said cool, but he said he said something.
19:38
SPEAKER_01: Yeah, yeah, yeah.
19:39
SPEAKER_01: Yeah, I don't want to give him too much credit.
19:40
SPEAKER_01: No, the at the last barrel pit we just did, some of they asked us basically what our favorite whiskey was outside of High Bank, right?
19:47
SPEAKER_01: And his comment kind of was he named some other whiskeys, but he was like, Well, whiskey war, because my goal when I blended it was to make a whiskey that was my favorite.
19:56
SPEAKER_01: You know, so like it's you know, it sounds cliche saying whiskey war is his favorite whiskey, but he was like, I made this whiskey, so it tasted the best to me, right?
20:03
SPEAKER_01: And just so happens that you know other people agree it tastes good, you know.
20:08
SPEAKER_09: And that's the one we're leading off with today.
20:10
SPEAKER_09: We're gonna start with the original whiskey war.
20:13
SPEAKER_09: And we just Eric just brought out a plate, plate number one.
21:02
SPEAKER_09: So you talk about it as you pour and pass.
21:06
SPEAKER_01: Yeah, I'll pass the dish here and some plates down, and I'll start pouring.
21:12
SPEAKER_09: So, yeah, tell us what are we eating here?
21:14
SPEAKER_01: This is uh This is a varata cheese dip?
21:19
SPEAKER_01: All right, and what's in it exactly?
21:21
SPEAKER_01: I have no idea.
21:22
SPEAKER_01: Where did Eric go?
21:26
SPEAKER_07: Yeah, yeah.
21:26
SPEAKER_07: Little sourdough pristinis.
21:28
SPEAKER_07: I think that is a peach jam, and that is varata.
21:32
SPEAKER_07: Okay, floating mozzarella.
21:35
SPEAKER_04: Does it go with the two or one or the other?
21:38
SPEAKER_07: I would cut it open.
21:39
SPEAKER_01: Oh, yeah, yes, cut it and spread it.
21:40
SPEAKER_01: Yeah.
21:41
SPEAKER_07: So he gave me this uh I would probably go peach jam-based.
21:44
SPEAKER_01: With this knife here.
21:45
SPEAKER_01: So we're gonna pair this with whiskey war.
21:47
SPEAKER_01: So our barrel food whiskey war is what Adam blended when he originally blended Whiskey War, and we're gonna taste basically the watered-down version first.
21:54
SPEAKER_01: Acclimate our palettes a little bit, even though we may have already done it earlier, to work up to the higher proof.
22:00
SPEAKER_07: So, yeah, this is what our restaurant originally opened up with back in 2018.
22:05
SPEAKER_07: So this is kind of thinning that we are doing a food pairing as well, because we are the first distillery in the state of Ohio that was actually built from the ground up as a distillery concept with the bar and catch to it, thanks to some legislation, and that was uh passed in 2017.
22:20
SPEAKER_07: Very cool.
22:21
SPEAKER_09: So, yeah, so this is something.
22:23
SPEAKER_09: Is this on the menu, this particular dish?
22:25
SPEAKER_09: Is this a brunch menu only?
22:27
SPEAKER_09: Or is this I believe it's both.
22:29
SPEAKER_09: Okay, yeah.
22:30
SPEAKER_09: Because there are some things, because we talked about it earlier, like the hot honey pizza, which we all love, everybody loves when they come here.
22:37
SPEAKER_09: But that's only available after two, three?
22:40
SPEAKER_09: Three o'clock, three o'clock.
22:46
SPEAKER_09: So, yeah, the I think the thing people and they're gonna, if you're watching, you're gonna see is that this is not a typical restaurant.
22:54
SPEAKER_09: This isn't bar food, so to speak, that you would get at your local tavern.
22:59
SPEAKER_09: This is elevated.
23:00
SPEAKER_09: If you're still gonna call it bar food, maybe, but it's elevated, it's not the same.
23:04
SPEAKER_01: That is the best way to explain it.
23:06
SPEAKER_01: Elevated, elevated casual.
23:08
SPEAKER_01: You know what I mean?
23:09
SPEAKER_04: Well, on game day, I will stress.
23:13
SPEAKER_04: On game days, it's it feels like you you got a sports bar atmosphere of people just kind of, but then when you come on other days or you come at night, that's when you get a little bit different.
23:26
SPEAKER_04: Overall, the the restaurant has a great atmosphere about it.
23:29
SPEAKER_01: Yeah, we do transition transition transition pretty well from like sports bar to casual dining.
23:33
SPEAKER_01: Like, you know, if there's a Buckeye game going on, we'll sometimes we'll turn the audio on in certain rooms of the restaurant, things like that, and kind of you know accommodate for people that want to watch the Buckeyes.
23:42
SPEAKER_01: And you know, some people don't.
23:43
SPEAKER_01: Care about sports and they can sit at the front of the restaurant and just enjoy you know a casual dining experience.
23:47
SPEAKER_04: So I think we came here right before Jeff Leppard and concert warmup.
23:54
SPEAKER_04: Yeah, it was Motley Crew.
23:56
SPEAKER_04: Yeah, it was concert warm-up.
23:58
SPEAKER_09: You know, the thing about Whiskey War, and uh, you know, being the first you know thing that Adam said that they was put out when we were here for the March Madness, you went to shoot basketball and you bought a ticket, which that money went to charity.
24:12
SPEAKER_09: Yeah, that was a little pour of whiskey war.
24:15
SPEAKER_09: I haven't drank regular whiskey war in a lot of while because it honestly it's like it's it's because there's so much other stuff.
24:23
SPEAKER_09: You drink the barrel proof, we drink the double doubles, the double doubles, the everything.
24:27
SPEAKER_09: And that was so good.
24:29
SPEAKER_01: I I didn't I forgot to get my forget the man.
24:33
SPEAKER_01: I was so focused on pour I was so focused on pouring.
24:36
SPEAKER_01: Sorry, sorry to erupt.
24:37
SPEAKER_06: But it was it was so good to go back to it.
24:40
SPEAKER_06: Well, here he is the last one.
24:43
SPEAKER_01: Eric, what's up?
24:44
SPEAKER_01: You wanna you wanna walk back here and explain the barata cheese and the this dish for us?
24:48
SPEAKER_01: Yeah, yeah.
24:49
SPEAKER_06: Satan is carrying up.
24:53
SPEAKER_09: It looks and smells amazing.
24:54
SPEAKER_09: We can't wait.
24:55
SPEAKER_09: Yeah, right here.
24:57
SPEAKER_09: Yeah, just come back behind it.
24:58
SPEAKER_09: Yeah, yeah, right there.
24:59
SPEAKER_09: Okay.
24:59
SPEAKER_08: Yeah, perfect.
25:01
SPEAKER_08: So to start, we have uh our varata appetizer.
25:04
SPEAKER_08: This is pretty simple.
25:05
SPEAKER_08: Uh varata, ballsomic glaze, housemate peach jam, and then we just have like a simple salad with uh lemonette on it.
25:12
SPEAKER_08: So it's got a lot of acidity, a lot of sweetness, but it's also modular.
25:16
SPEAKER_08: So I think a good start to uh the pairing.
25:18
SPEAKER_01: Very nice.
25:19
SPEAKER_01: Nice.
25:19
SPEAKER_01: It has a much better explanation than me.
25:22
SPEAKER_04: That's perfect.
25:23
SPEAKER_08: We'll be four more times of this.
25:24
SPEAKER_01: Nice.
25:25
SPEAKER_01: Wonderful.
25:26
SPEAKER_01: You didn't know you're gonna be on camera today, did you, Eric?
25:28
SPEAKER_09: Oh, jeez.
25:32
SPEAKER_09: Yeah, it's easy.
25:32
SPEAKER_09: It's got a new one.
25:34
SPEAKER_09: So yeah, you know what I really appreciate appreciate about you guys that I didn't know before is you chose no lettuce as well.
25:39
SPEAKER_04: So you've got bonus points.
25:43
SPEAKER_04: How does how does lettuce the lettuce part is great?
25:46
SPEAKER_04: I if I was if I was having this as an appetizer, yeah, but we're throwing the lettuce notes.
25:51
SPEAKER_04: Yeah, beautiful.
25:52
SPEAKER_08: Like well with the rye, a little arucity.
25:55
SPEAKER_08: Pass down the greeness.
25:56
SPEAKER_08: I was just following the trend.
25:57
SPEAKER_01: You know.
25:58
SPEAKER_08: Oh okay.
25:58
SPEAKER_01: Pass down the uh some some some silverware and napkins.
26:02
SPEAKER_01: Yeah, might be a good one.
26:03
SPEAKER_01: Oh, that's we're not savages.
26:07
SPEAKER_07: There you go, Jeff.
26:08
SPEAKER_07: Again, okay.
26:10
SPEAKER_01: Everybody got one?
26:10
SPEAKER_07: That's really good.
26:14
SPEAKER_04: So when it comes to your this this this high bank expression that we're having right now, it's your it's your general one that's on the shelf in Ohio and everything.
26:23
SPEAKER_04: So talk about the evolution now.
26:25
SPEAKER_04: You know, you were talking 2017 and now or 2026.
26:29
SPEAKER_04: Where has the and it and it it's it's all been always about blending and whatever, but we all know that what's available on the market now at this point is a lot cheaper and it's also more plentiful.
26:40
SPEAKER_04: So you can get for the same price you might have been to be able to when you first started um to get a four-year, now you can get a six, seven, eight year for so talk about what how the the actual products evolved, or if it evolved, or is it staying, are we trying to stay consistent, you know, with that, or just and you know, talk about that.
26:58
SPEAKER_07: Yeah, so I think this goes back to like what we talked about prior to take a phone live.
27:04
SPEAKER_07: The whiskey in general, just we are able to play around with it so much more.
27:08
SPEAKER_07: It's more artistic.
27:10
SPEAKER_07: Urban, much stricter regulations.
27:12
SPEAKER_07: But again, with Adam's artistic background, we're not really following strict age limit guidelines.
27:19
SPEAKER_07: I mean, everything as of us winning our first but first best blended whiskey um award is four plus years.
27:27
SPEAKER_07: I believe everything now that I'm blending is right around seven, just shy of seven.
27:31
SPEAKER_07: I mean, that's the youngest girl starting in.
27:35
SPEAKER_07: And the price hasn't really changed.
27:36
SPEAKER_09: No.
27:37
SPEAKER_09: I mean, you're still saying price point is.
27:40
SPEAKER_01: Yeah, which is which is the goal to keep it yeah.
27:42
SPEAKER_09: We take a lot of pride in that.
27:44
SPEAKER_09: Yeah.
27:44
SPEAKER_08: And yeah, so when Adam put the blend together, what the sort of the three main factors that he wanted to follow up on was taste, obviously, as the most important thing, but affordability to source the barrels and to be able to sell the bottles and availability of it.
28:01
SPEAKER_09: So we sourced everything for Whiskey War is from MGP.
28:04
SPEAKER_09: So the 95% Rye Mask Bow, which is sort of the base of it, and then 20% Ryburgen and 36% Ryburgen.
28:10
SPEAKER_09: So those are the three mask bills that we went together in our secret recipe, and that is Whiskey War.
28:14
SPEAKER_09: And that's pretty crazy because uh of all the people that you talk to that are doing MGP, which I mean, obviously it's a lot.
28:20
SPEAKER_09: Don't hear too many people blending those bash bills.
28:24
SPEAKER_09: They're either using it as a base to put in another barrel or whatever.
28:29
SPEAKER_09: I don't know of anybody that I've heard that's taking those three mash bills and saying, oh, we're gonna combine them and come up with a well, I think it was again, they're gonna lose that urban distinction.
28:38
SPEAKER_07: So nobody's playing with the 95 or leaving alone to reserve their distilling equipment because rye is so hard on the distilling equipment.
28:46
SPEAKER_07: So rather than cooking your own rye, you source a 95 from MD, and then you release your own rye.
28:52
SPEAKER_07: Your own rye.
28:53
SPEAKER_07: Yep.
28:53
SPEAKER_07: Um but then you blend with their birds, and then you release your own bird.
29:00
SPEAKER_07: Yeah, plus throwing that 95 in, I mean, we get the the spiciness, the furtherness of that 95 slides, way different.
29:09
SPEAKER_04: Well, I would say whiskey war, if I was gonna say what this is, it's it's a whiskey.
29:13
SPEAKER_04: You know what I mean?
29:14
SPEAKER_04: It tastes and drinks like because a lot of the you know what for me, after tasting so much, it's like there are whiskeys that I or bourbons that I consider desserts.
29:23
SPEAKER_04: There's some that are fruity, you know what I mean?
29:25
SPEAKER_04: They have those flavors and it's different.
29:27
SPEAKER_04: I love all that that variety, but at the same time, then there's the bourbons, which are like they taste like a bourbon or they or a whiskey taste like a whiskey.
29:37
SPEAKER_04: Like even for me for scotch, I don't like a lot of peat.
29:40
SPEAKER_04: So if it's not peated uh and I get that malt flavor, it has a specific flavor consistent throughout all the brands, and in that and the barrel is so limited in what it gives it, it's just kind of like I know what that flavor is, but then if it's peated, that's when you start to get into well, it's peated, you know.
29:55
SPEAKER_04: You know what I mean?
29:56
SPEAKER_04: And this tastes like a whiskey.
29:58
SPEAKER_04: Like there's there's not a lot, there's some sweetness, but it's like you're not picking up like those deep caramels, or you know, you're not getting that, but you're still getting that nice whiskey flavor.
30:08
SPEAKER_07: Yeah, you can do anything with it, you can take it in any direction, right?
30:12
SPEAKER_04: And so this this would be perfect for this pairing, right?
30:16
SPEAKER_04: I on the nose, I got like almost an apricot.
30:21
SPEAKER_03: Yeah, beautiful.
30:22
SPEAKER_09: Yeah, it's it's it's way more complex than what you expect it to be, like you'd expect it to be just oh, drink it, it goes down.
30:28
SPEAKER_09: No, it's it's got a lot more, and the nose is really good.
30:31
SPEAKER_04: There's a little caramel, but not it's still with you know, it does the it's there, but it's not overpowering.
30:36
SPEAKER_04: And I like overpowered, but I'm just saying there's some that are whiskey and that's what it is.
30:41
SPEAKER_09: So talk about what so before we get the next one, because we're coming in with it.
30:46
SPEAKER_09: What has this bottle then?
30:47
SPEAKER_07: What is is it is it part of the original uh most recently I'd say it is probably the biggest award that it's received, and biggest outplay that San Francisco last year received a 99 out of 100.
31:00
SPEAKER_07: Wow.
31:00
SPEAKER_07: Yeah.
31:01
SPEAKER_07: That's by far the highest that black label has received in any competition.
31:05
SPEAKER_07: Again, it was black team or green label with 99 out of 100.
31:09
SPEAKER_07: Both of those were running stuff for best of whiskey in America.
31:12
SPEAKER_09: That's one of the proof.
31:14
SPEAKER_09: Yeah, yeah.
31:14
SPEAKER_07: I don't think you want that big bold flavor profile from 80 and no, but I mean people are buying that expect it to have if it has some complexity, great like it does.
31:23
SPEAKER_09: But I can join through it's not like and you can mix it and you don't feel bad about it.
31:26
SPEAKER_04: Yeah, yeah, I can see because 88 proof is good, like I said, it's what I want when I'm just when I'm having just something.
31:32
SPEAKER_04: And it pairs well great.
31:33
SPEAKER_01: Oh, with the with the apricot, it's just like this is not powering this, it just adding that sweetness to it as well, man.
31:41
SPEAKER_01: It's like the with the apricot.
31:43
SPEAKER_04: Oh, but with that, it's almost like it's you're drinking a wine.
31:46
SPEAKER_01: Yeah.
31:46
SPEAKER_04: It like pulls the apricot almost pulls this tool like you're having the wine.
31:50
SPEAKER_04: It's kind of cool.
31:52
SPEAKER_01: This is my first time.
31:52
SPEAKER_01: Well, it's my first time, my first time in a long time having just a black whiskey roar.
31:57
SPEAKER_01: Yeah, yeah, and a glen.
32:00
SPEAKER_09: Same thing.
32:01
SPEAKER_09: Same thing.
32:01
SPEAKER_09: You get you drink so many other things because there's more that is the same for the most part.
32:06
SPEAKER_09: Yeah, all these keep changing because there's a new batch, there's a new batch, there's a new batch.
32:10
SPEAKER_04: But it's also the base.
32:12
SPEAKER_04: Like, I I find that with what what we're doing, if I was drinking everybody's base whiskey all the time, I would probably be an alcoholic because uh there's so much else out there.
32:22
SPEAKER_04: You're always just tasting, and most people when they send it to you all whiskey.
32:30
SPEAKER_07: Yeah, behind the camera.
32:33
SPEAKER_07: Yeah, that's what we use in our old fashioned at the bar.
32:35
SPEAKER_07: Like I said, I think it's easy to pick in any direction.
32:37
SPEAKER_07: You know how it's terrible cut litters and it's old-fashioned, you add some promo.
32:41
SPEAKER_04: Every single distillery needs the the well whiskey because of the fact that they need they gotta it's gotta go in mixers, and it's gotta be good enough to stand up.
32:49
SPEAKER_04: And 88 proof, I think if you were at 80-proof, which is uh it would be too soft.
32:54
SPEAKER_04: No, there are, but but that's you know, but no, I I like 80 proof.
32:58
SPEAKER_04: I mean no, I mean 80 proof.
32:59
SPEAKER_09: There's the wells that they use a lot of places for old fashioned is terrible because it's a certain brand that I'm not gonna say, but they don't do well in the cocktail because it doesn't taste good on its own.
33:09
SPEAKER_09: It doesn't hold up, yeah.
33:10
SPEAKER_09: Yeah, well, yeah.
33:12
SPEAKER_09: And and you guys speaking of that, so the old fashioned in here, if anybody comes, I heard people watching it in here.
33:19
SPEAKER_09: Plus it's smoked, yeah.
33:20
SPEAKER_09: Smoking the I think they use pecan chips, is that what you cherry wood?
33:24
SPEAKER_09: Cherry wood, cherry wood, yeah.
33:25
SPEAKER_09: Sorry.
33:25
SPEAKER_09: You're fine, cherry wood chips.
33:27
SPEAKER_09: Uh-oh.
33:27
SPEAKER_09: Thank you very much.
33:28
SPEAKER_09: We got a new batch.
33:29
SPEAKER_09: Oh all right, you pour in your trinity.
33:34
SPEAKER_00: Oh, yeah, back to the Eric Spanish real quick while you're hacking.
33:37
SPEAKER_09: Yeah.
33:38
SPEAKER_09: And now it could just go out like that.
33:39
SPEAKER_09: I've always said an old-fashioned on-the-bar made in front of people.
33:42
SPEAKER_09: Oh, you're doing so.
33:44
SPEAKER_09: I mean, I can I can.
33:45
SPEAKER_09: Did you finish it?
33:46
SPEAKER_09: I poured it in there.
33:47
SPEAKER_04: I was hurrying up and rinsing.
33:48
SPEAKER_09: Oh, I got the show and then making seal up and down bad.
33:53
SPEAKER_04: I've done it all the different ways.
33:57
SPEAKER_09: Once we get these, then you know this was happening.
34:00
SPEAKER_02: Yeah.
34:01
SPEAKER_05: I'm here, I'm kind of a hype guy.
34:04
SPEAKER_04: The hype man.
34:05
SPEAKER_04: So I would say to finish up after the whiskey.
34:09
SPEAKER_04: Honestly, just got back from the KBF dinner.
34:11
SPEAKER_04: Oh, okay.
34:11
SPEAKER_04: So he's the one who watched it.
34:12
SPEAKER_04: I wonder if he met George.
34:15
SPEAKER_04: George was up by us and can't he's driving.
34:17
SPEAKER_04: He's like, Can you put a good word in with your connection to the KBF?
34:20
SPEAKER_04: I'm just gonna try and go to the dinner.
34:22
SPEAKER_04: I'm like, I call him, he's like, There's no extra tickets, there's no nothing, and all of a sudden I get a text from him.
34:26
SPEAKER_04: I got in the dinner.
34:28
SPEAKER_05: It was a good time.
34:29
SPEAKER_05: What was it?
34:30
SPEAKER_09: Oh my gosh.
34:31
SPEAKER_09: All right, Chef, do you want to come back and tell us what we're getting ready to eat?
34:34
SPEAKER_04: But the summer is amazing.
34:36
SPEAKER_04: I would say that uh that's a great start.
34:38
SPEAKER_04: You're your whatever it went so well with the apricot.
34:41
SPEAKER_04: It just was like perfect that you're coming here to pair some whiskey.
34:43
SPEAKER_04: I would I would start with that with what you did.
34:45
SPEAKER_08: Yeah, it's kind of like a palette cleanser.
34:47
SPEAKER_08: Yeah, another point of it.
34:48
SPEAKER_08: Uh second course, I suppose we have uh chorizo ramgoons.
34:53
SPEAKER_08: These are our most popular brunch appetizer, but they're house made chorizo, pink cheese, pickled peppers in there.
35:00
SPEAKER_08: And they come inside your ranch.
35:02
SPEAKER_08: So a bit heavier.
35:03
SPEAKER_08: Ever fry not, but a good, like I think, second course just to kind of establish foundation.
35:07
SPEAKER_09: Presentation, presentation in the cast iron skills.
35:10
SPEAKER_09: Yeah.
35:11
SPEAKER_09: I mean, you're talking ram you.
35:13
SPEAKER_01: Yeah, that's my thing.
35:14
SPEAKER_01: These are phenomenal.
35:16
SPEAKER_01: All right.
35:17
SPEAKER_09: So what are Tony, what are we pairing this with now that we know what we're ramping up on the proof a little bit.
35:23
SPEAKER_01: This is our barrelproof whiskey war.
35:24
SPEAKER_01: This is batch number 127, proofed at 117.56.
35:29
SPEAKER_01: Our barrel proof whiskey war actually won Best Blended Whiskey in America in 2021 at the Texas World Space Competition, which is the largest, if not, you know, one of the largest spare competitions in the world.
35:40
SPEAKER_01: We then won it again in 2022 for our double double oak whiskey war, which we this one here, but it was a barrel selected time.
35:47
SPEAKER_01: And then I'm sorry, double double.
35:48
SPEAKER_01: This is in here, sorry.
35:50
SPEAKER_01: Which is a barrel selected time, and then we won it again in 2023 for our double-double Pinot Noir finished whiskey ward.
35:55
SPEAKER_01: Yeah.
35:56
SPEAKER_09: So the batch that we have today, 127, this is the most recent, correct?
36:01
SPEAKER_09: Those guys know that one today.
36:05
SPEAKER_09: Today.
36:06
SPEAKER_09: Oh, nice.
36:06
SPEAKER_09: Today.
36:07
SPEAKER_09: So we bottled it yesterday.
36:09
SPEAKER_01: So literally our first, well, my first time definitely had it.
36:11
SPEAKER_04: Is it available at the distillery?
36:13
SPEAKER_08: So it'll it'll come out.
36:14
SPEAKER_08: We don't really do it as a true batch releases.
36:17
SPEAKER_08: We sort of treat the the black label and green label as they sort of flow interchangeably.
36:22
SPEAKER_08: Okay.
36:23
SPEAKER_07: Oh, this is expected.
36:24
SPEAKER_07: And it was the week one.
36:26
SPEAKER_07: It should be around.
36:27
unknown: Perfect.
36:28
SPEAKER_07: Yeah, this will be out on OHLQ.
36:31
SPEAKER_04: It's so funny.
36:32
SPEAKER_04: You guys are you guys are doing your best not to make it seem like it's it's just it's just the regular release people.
36:37
SPEAKER_04: You don't all have to come today yet.
36:40
SPEAKER_04: Well, and and that is something that happens, right?
36:42
SPEAKER_04: Just like when you guys are releasing, there is a local community that just supports this brand, right?
36:47
SPEAKER_09: And I think when you watch Sony's thing with with Adam when they do the whiskey war room, you know, that that helps too.
36:53
SPEAKER_09: Yeah.
36:57
SPEAKER_09: Yeah.
36:57
SPEAKER_09: Yeah, and I have people like at um Ohio Craft Whiskey Fest or Fest.
37:02
SPEAKER_09: People are like, hey, what batch?
37:03
SPEAKER_01: What batch do you have, yeah?
37:04
SPEAKER_09: What batch is like this?
37:05
SPEAKER_09: And it's like, oh go look at it in this one.
37:08
SPEAKER_09: I'm gonna tell you what.
37:12
SPEAKER_01: I have a taste of this nose is phenomenal, man.
37:15
SPEAKER_09: So and whoever if Eric did Eric come up with this?
37:20
SPEAKER_07: These ragoons?
37:23
SPEAKER_07: Yeah.
37:24
SPEAKER_07: I like rain.
37:25
SPEAKER_04: So I haven't had the ragoon, but already the apricot uh, you know, the toast, what what whatever it's called, right?
37:33
SPEAKER_04: Yes, the burrata cheese.
37:34
SPEAKER_04: Yeah, yes, thank you.
37:35
SPEAKER_04: It's so it's much better when you say it that way.
37:37
SPEAKER_04: Um, it pairs well with that.
37:39
SPEAKER_04: The sweetness is really it's like we we had a little taste of it before, and the sweetness now is coming off like it, it's exploding.
37:46
SPEAKER_04: Like there was a like a lot more brown sugar, wouldn't you say?
37:50
SPEAKER_04: I I now this is a this is barrel strength burden.
37:54
SPEAKER_04: Yeah.
37:54
SPEAKER_04: This is the one thing was so.
37:56
SPEAKER_04: Oh, this is okay.
37:56
SPEAKER_04: So now this is this is the blend at cast strength.
38:00
SPEAKER_04: So one now to do cast strength, do you put the blends together at cast strength and they come up, or do you actually put it in all once you have the batch put back in a barrel for a while?
38:06
SPEAKER_07: No, so this is just strictly harvested from the barrels.
38:09
SPEAKER_07: Okay, yeah, no evidence for that, but it comes out of the barrels that I mean.
38:16
SPEAKER_01: Uh 127, yeah.
38:17
SPEAKER_01: 11756 is a proof.
38:20
SPEAKER_07: We're working with different age statements, uh, and everything's coming out and different proofs from the barrels.
38:26
SPEAKER_01: So yeah, this is this is the grandfather of our wisdom.
38:28
SPEAKER_04: What it comes out is what it comes out, right?
38:30
SPEAKER_09: What I get is what I'm if you're not gonna eat your rangoon, I'll take it.
38:34
SPEAKER_09: Of course you won't.
38:37
SPEAKER_01: Yeah, these are fantastic.
38:39
SPEAKER_01: Those are insane, Eric.
38:41
SPEAKER_01: Oh my god.
38:42
SPEAKER_01: What's the food pairing?
38:43
SPEAKER_01: Not an influence.
38:45
SPEAKER_09: I'm gonna need more of those.
38:47
SPEAKER_09: I think that was a really good thing.
38:48
SPEAKER_01: Dude, the viscosity of this batch is insane.
38:52
SPEAKER_04: So it's got a little the the the Rangoon has like a little bit of a spice.
38:55
SPEAKER_04: It's that piece, it's just beautiful.
38:57
SPEAKER_04: So you got that nice cheese.
38:58
SPEAKER_09: It's like a but the barrel proof.
39:02
SPEAKER_09: Like it's it this being a little bit hotter, you want to say proofier works better with this, yes.
39:08
SPEAKER_07: It does.
39:09
SPEAKER_07: Yeah.
39:09
SPEAKER_09: This would have overpowered the first.
39:11
SPEAKER_07: I think the youngest barrel in there is the uh January 1819.
39:15
SPEAKER_07: So I always find an increase on the A stage.
39:19
SPEAKER_07: Yeah.
39:20
SPEAKER_04: I always find like whenever there's cheese involved on a parent, a lot of times it pulls out like almost like the bar, like almost like a like an ale flavor out of it.
39:28
SPEAKER_01: And this we have I forgot to take pictures.
39:38
SPEAKER_01: You gotta remember what it looks like.
39:40
SPEAKER_01: Yeah, yeah.
39:40
SPEAKER_07: I know a lot of breeze are messing around.
39:47
SPEAKER_04: Yeah, these are good.
39:48
SPEAKER_04: Delicious.
39:49
SPEAKER_07: There's like a greener up here.
39:51
SPEAKER_04: And I'm a Rangoon critic, okay?
39:54
SPEAKER_04: I like I want the middle to be.
39:55
SPEAKER_04: Did you say you're a Rangoon critic?
39:57
SPEAKER_04: Like crab rangoon or whatever.
39:59
SPEAKER_04: The way that it's cooked is so important, and you cooked them perfectly.
40:02
SPEAKER_04: I like the outside to be toasty and crunchy with the middle to to be like so and that that combination on on Rangoon is always so delicious, and that he he really came through on that.
40:12
SPEAKER_09: This pairing as insane as it is, because people bought it and don't know that we kind of put this together on the fly.
40:18
SPEAKER_09: Yeah.
40:18
SPEAKER_09: You guys sat there talking or kind of come up with yeah.
40:21
SPEAKER_09: This with this is just I don't know if you could put it in the two better.
40:24
SPEAKER_09: I think we had safe pairings.
40:25
SPEAKER_09: We saw Eric bought it.
40:26
SPEAKER_01: Yeah, we definitely texted some ideas beforehand, ran them by Eric.
40:30
SPEAKER_01: Eric confirmed some and then switched to others, which we that was a goal, right?
40:34
SPEAKER_01: You know, he is the chef.
40:35
SPEAKER_09: So spice of the cheese, though.
40:37
SPEAKER_09: Well, that has that spice, like you said.
40:39
SPEAKER_09: This has enough fight that it goes with it.
40:41
SPEAKER_09: Other otherwise they would just fight each other.
40:45
SPEAKER_04: I mean, you know, just going into what a chef does, why it's good to run that by because one, they know how much stuff they order.
40:53
SPEAKER_04: You know what I mean?
40:54
SPEAKER_04: So and then two, they know what they're what they want to promote and also what would go good with whiskey, I think.
40:58
SPEAKER_04: And so when you guys say he probably chose and then probably threw a couple things in, right?
41:02
SPEAKER_04: Yeah.
41:02
SPEAKER_07: I bet he's had our food with you carried out.
41:08
SPEAKER_07: Yeah, exactly.
41:10
SPEAKER_10: Definitely.
41:12
SPEAKER_10: Definitely back in that room back there.
41:14
SPEAKER_07: Yeah, tea burger, and he doesn't sound food carrying.
41:18
SPEAKER_04: Well, on that one, then the theorem, that bazooka bubblegum on this one.
41:22
SPEAKER_09: Oh, when you get a recognize that at first because that bazooka flavor's there.
41:30
SPEAKER_07: Uh most traditional bugging layers is the name.
41:33
SPEAKER_07: I now cherry.
41:34
SPEAKER_07: So uh big cherry pop, yeah.
41:37
SPEAKER_07: Goes with that rye.
41:38
SPEAKER_09: Yeah, that rye.
41:40
SPEAKER_09: So nice about the blend is that you have the rye and have the bourbon sweetness and the spice sort of sit together and play with that.
41:47
SPEAKER_01: Yeah.
41:47
SPEAKER_04: Dude, the way this goes in your mouth, and then you have a piece of the cast drink opposed to regular 88 proof.
41:55
SPEAKER_04: The drinks a lot more like a bourbon.
41:57
SPEAKER_04: Like you get more bourbon, not that what that drinks more like you know, you can take all the way, you know, what whatever.
42:02
SPEAKER_04: But this I think it's probably because of the sweetness that's a water in the barrel proof.
42:06
SPEAKER_07: Yeah, down the 88 proof you lose a lot of the nuances.
42:10
SPEAKER_07: Also, yeah, water and a large inventory of it in uh barrel proof we are on back 127.
42:16
SPEAKER_09: So how long is that in existence?
42:20
SPEAKER_07: Um I think that one time is out for quite a bit.
42:23
SPEAKER_07: But barrel proof has a label.
42:25
SPEAKER_09: Yeah, I mean that barrel proof has been available since uh year shortly after 2018.
42:30
SPEAKER_09: Was that the same thing introduced?
42:31
SPEAKER_09: Yes.
42:32
SPEAKER_09: Oh, with that's with just the socks.
42:37
SPEAKER_03: And it's a little bit different with the parents.
42:40
SPEAKER_03: Okay.
42:44
SPEAKER_04: But not barrel.
42:46
SPEAKER_01: You have to ask Eric.
42:46
SPEAKER_01: I know you make they make this up here.
42:48
SPEAKER_01: It is that before all this stuff existed.
42:52
SPEAKER_09: I would buy midnight and barrel fruit.
42:55
SPEAKER_09: And I blend them at the bottom and drink the midnight cats barrel fruit.
42:58
SPEAKER_07: And the blend guys came out with what barrel fruit like actually the third first heat.
43:08
SPEAKER_07: I think a second.
43:12
SPEAKER_09: Look at this.
43:15
SPEAKER_09: Hold on, I've taken pictures of this.
43:17
SPEAKER_09: This is playing.
43:18
SPEAKER_01: Yeah, you get a photo of that.
43:19
SPEAKER_01: I'm gonna listen.
43:24
SPEAKER_06: We are getting ready to have pancakes.
43:30
SPEAKER_01: I'm tired of this.
43:31
SPEAKER_01: You know, need a moment to call mom.
43:36
SPEAKER_01: To tell her I love her.
43:41
SPEAKER_01: There's an extra napkin.
43:43
SPEAKER_07: I'm gonna clean my place with my own.
43:51
SPEAKER_01: Oh no, no.
43:58
SPEAKER_01: I'm just trying to what do you I'm just trying to get a piece?
44:00
SPEAKER_01: I'm just trying to get a piece, guys.
44:03
SPEAKER_04: He needed enough.
44:03
SPEAKER_04: One, two, three, or I think we do have to.
44:06
SPEAKER_01: Well, no, you're you can take as much as you want.
44:07
SPEAKER_01: I just, you know.
44:08
SPEAKER_09: He doesn't eat breakfast here.
44:09
SPEAKER_01: I don't eat, yeah.
44:10
SPEAKER_01: And you do.
44:11
SPEAKER_09: I'll eat breakfast.
44:12
SPEAKER_09: I told him that earlier.
44:12
SPEAKER_09: I said, but I'll eat yours.
44:15
SPEAKER_01: Syrup.
44:15
SPEAKER_06: Alright, so Jeff, what are we uh what are we doing here?
44:18
SPEAKER_08: Uh going from spicy sweet.
44:20
SPEAKER_08: Um, house-made pancakes or buttermilk pancakes, so it's gonna be a fluffier like texture.
44:25
SPEAKER_08: And then on top we have our uh bucket berry compo.
44:28
SPEAKER_08: So whiskey is vodka because it's kind of like a cocktail on the plate.
44:33
SPEAKER_08: Uh and then we have on the side we milligan maple syrup, so that's a local brand.
44:37
SPEAKER_07: But did they pay you for that?
44:39
SPEAKER_07: There we go.
44:40
SPEAKER_07: Yeah, endorsing.
44:41
SPEAKER_08: Yeah, milligan's paid.
44:43
SPEAKER_08: Can you tell them, please, actually?
44:45
SPEAKER_08: Just reach out.
44:47
SPEAKER_08: Yeah, they're made by every day.
44:48
SPEAKER_09: So thank you.
44:51
SPEAKER_09: Alright, so what are we pairing this monstrosity?
44:55
SPEAKER_00: We're gonna pair this with our whiskey war double oaked.
44:59
SPEAKER_01: So this is our whiskey war barrel-proof blend, putting back into a brand new chart oak barrel and double oak, our second oak.
45:12
SPEAKER_09: High banking.
45:12
SPEAKER_09: Yeah, because everybody has been searching, you know, you see people out, they're like, Oh, I have this double oak, that double oak, this pick, double oak.
45:19
SPEAKER_09: A lot of picks, I feel like happened in double oak one.
45:21
SPEAKER_04: Well, yeah.
45:22
SPEAKER_04: Out of all the things that a a a blender could do is the most I mean, just when you're purchasing other other when you're buying barrels, double oaking is like your own signature because and it's really becoming where you basically take that original deliveries, what would you say?
45:44
SPEAKER_04: Their profile, and when you double oak it, you're changing that profile because you're putting a completely different kind of barrel usually, and you know, probably not mine from the same cooperation that the original book and it changes everything.
45:55
SPEAKER_04: And it's something that I found that really makes can put most of the people who are using you know other purchase barrels that puts your mark on it because then you can keep doing the same barrel uh purchases for where you're purchasing your barrels.
46:08
SPEAKER_04: Add that profile of your own, right?
46:10
SPEAKER_07: Yeah, I think that I mean, again, with us sourcing, anybody could row together something that would probably get close to whiskey war.
46:18
SPEAKER_07: Barrel proof, I mean, just based off flavors and knowing what's really into it.
46:22
SPEAKER_07: Well, not any.
46:24
SPEAKER_04: Because you have to have the full ones.
46:25
SPEAKER_07: Yeah, correct, yeah.
46:26
SPEAKER_07: There's a lot of people who don't come close.
46:29
SPEAKER_07: But realistically, you can get in the ball.
46:32
SPEAKER_02: Yeah, right.
46:33
SPEAKER_07: Like you said, this is us putting kind of that high bank stamp on it.
46:36
SPEAKER_07: It's allowing more tongue and for tapes and I to then correct flavor.
46:41
SPEAKER_07: Provided that we don't like that new oak is gonna invoke new flavor.
46:46
SPEAKER_07: So just being in the high brick house is taking the effort away from somebody else's gonna be able to wrap it up.
46:52
SPEAKER_07: Correct.
46:52
SPEAKER_07: So yeah, high bank stamp from the street.
46:54
SPEAKER_01: They're aging behind us right now, right?
46:56
SPEAKER_09: And and like we said, this pair with this because double O typically, because of the shoulders.
47:02
SPEAKER_09: If you're getting is making this a sweet batch than typical stuff.
47:07
SPEAKER_09: And it works for what we're out ready.
47:09
SPEAKER_01: And I haven't tried it, I already got powder sugar on the nose, so it's already needs more vanilla than another charcoal layer to without any of that astringency.
47:17
SPEAKER_07: So usually drops that apple cut stitching down to berries baked out once.
47:24
SPEAKER_01: This cake is crazy, bro.
47:26
SPEAKER_07: I was gonna jump allowed the apple sugar because I feel like if I do this, like alright, you already painted gimmick.
47:31
SPEAKER_07: I was gonna dump my double oak into my maple syrup.
47:34
SPEAKER_01: Oh, you know, I don't normally eat breakfast, so this is different from the double oak on the paper.
47:39
SPEAKER_01: I was gonna just here we go.
47:41
SPEAKER_08: Yeah, so the double oak is barrel-proof that we reintroduce to a new char widermech barrel.
47:46
SPEAKER_08: We source crumbs based diet in Ohio.
47:49
SPEAKER_08: R3 hand ferrum, and that's been a year in that secondary game.
47:54
SPEAKER_07: And these groups we're going back down with it, but space also provides barrels for NGP.
48:03
SPEAKER_01: Bro, this this should be a menu, this should be on the menu, like legit, like just a menu item like group group by itself.
48:08
SPEAKER_01: This is insane.
48:13
SPEAKER_01: This is insane.
48:15
SPEAKER_04: This is wild.
48:16
SPEAKER_04: So technically, when I asked the question, well, when you do the blend, and then do you put it in a barrel?
48:21
SPEAKER_04: Not for that one, but in this one that's you just do the whole blend and then you end up with some barrel and just and if anybody has ever done anything like an infinity bob, I did one with um wood double.
48:30
SPEAKER_04: Um I like wood double, and I get all these picks from people, and I've had seven or eight picks with bottles, and I needed space.
48:36
SPEAKER_04: So I took them all and put them all into a decanter.
48:39
SPEAKER_04: I put in and I sit.
48:41
SPEAKER_04: And it and and it was like after I did it, and it tasted like whiskey got roller cooker and glue up.
48:48
SPEAKER_04: Like it just there was no flavor, no nothing.
48:50
SPEAKER_04: But then you let it sit.
48:51
SPEAKER_04: And it decides it's like people don't understand it's chemical reaction.
48:54
SPEAKER_04: There when you first put it in, it all stays cut separate.
48:56
SPEAKER_04: But it sits in a barrel pulling through it, but it's also mixing longer and and it becoming one thing, and that's what what you do when you double up.
49:04
SPEAKER_04: Yeah, I mean it's a blend.
49:05
SPEAKER_04: I think it's really cool.
49:06
SPEAKER_07: Yeah, that was just about to set up the same thing that James and I look forward to creating one book coming from the front of house side of things.
49:11
SPEAKER_07: We were both bartenders in the past life.
49:14
SPEAKER_07: Uh in a past life.
49:16
SPEAKER_01: Me for sure James more recently.
49:19
SPEAKER_07: I mean two years ago.
49:20
SPEAKER_07: Yeah, right.
49:20
SPEAKER_07: Past life.
49:21
SPEAKER_07: Uh that's all you're trying to do as a bartender to take different profiles and make different homogeneous cutoff.
49:26
SPEAKER_07: So that you're taking all of these different like profiles and making it this one signature.
49:32
SPEAKER_07: Yeah.
49:33
SPEAKER_09: So I'm curious, and Eric can answer this when it gets back.
49:36
SPEAKER_09: Could he take these paintings?
49:38
SPEAKER_09: And I don't even local syrup.
49:40
SPEAKER_01: Maybe X and make double oak syrup.
49:44
SPEAKER_01: We didn't make a double oak syrup.
49:45
SPEAKER_01: I don't know if we're gonna milligan, but yeah, yeah, milligan's is awesome.
49:51
SPEAKER_08: Yeah, with double oak?
49:52
unknown: Yeah.
49:52
SPEAKER_08: That would be what he said there's the the vodka very compliment.
49:56
SPEAKER_08: The vodka dude.
49:58
SPEAKER_01: Very sweet.
49:59
SPEAKER_01: Yeah, man.
49:59
SPEAKER_01: Like it's like a powdered sugar, like oak sweet syrup.
50:02
SPEAKER_01: No, no, I just, you know.
50:03
SPEAKER_01: I didn't mean like the on camera I had to make sure we didn't get to get that point across.
50:08
SPEAKER_01: And their syrup is great.
50:09
SPEAKER_09: It's just I changed up a little bit.
50:12
SPEAKER_04: But I do agree, like this, this is a syrup.
50:15
SPEAKER_04: You're not talking about aging syrup and double oak.
50:19
SPEAKER_07: They can do what they want.
50:20
SPEAKER_01: Yeah.
50:21
SPEAKER_07: That's fantastic.
50:22
SPEAKER_07: This is crazy.
50:24
SPEAKER_07: I think the batch especially has this like little naiveness that works well with a berry pancake.
50:28
SPEAKER_07: So this is 15 of our double.
50:30
SPEAKER_04: Well, the berry pancake, like you said, almost has a fermented flavor to it.
50:33
SPEAKER_04: And then you add the whiskey.
50:35
SPEAKER_04: So if you're on a Sunday morning and you have a double oak, make sure you make yourself a pancake, you know, and then pour a pork.
50:41
SPEAKER_04: Excuse to drink for a letter.
50:43
SPEAKER_04: Responsible.
50:44
SPEAKER_04: Responsibly.
50:46
SPEAKER_04: Responsibly, yeah, yeah, agree.
50:49
SPEAKER_04: Eat pancake responsibly.
50:50
SPEAKER_04: Yes, yes.
50:51
SPEAKER_04: Eat responsibly.
50:52
SPEAKER_04: Eat responsibly, drink responsibly.
50:56
SPEAKER_04: Oh, this morning I think you're eating your responsibility.
50:58
SPEAKER_04: You were just you can't see it.
51:00
SPEAKER_04: That's amazing what you're doing today.
51:01
SPEAKER_09: Easy.
51:02
SPEAKER_09: Easy got together, I'm like, when they put sweets together with bourbon.
51:07
SPEAKER_09: I'm telling you the other day I had a piece of chocolate kit from Jordan and Dayton, which that's fire, by the way.
51:12
SPEAKER_09: It's so good.
51:13
SPEAKER_09: And paired it with some burn afterwards.
51:15
SPEAKER_09: And I'm like, what have I been doing?
51:18
SPEAKER_09: This is crazy.
51:19
SPEAKER_09: The sugar that the cable like bragged it all in the eat this, and some of that stays back.
51:28
SPEAKER_09: And then when you drink a burning, just like there's no stuff.
51:30
SPEAKER_04: There's nothing that pairs with dessert.
51:32
SPEAKER_04: And desserts, chocolate are all vanilla, you know, ice cream chocolate.
51:36
SPEAKER_04: So pairs so well with the dessert, you know.
51:39
SPEAKER_04: Well the syrup.
51:39
SPEAKER_04: I mean, who I mean who does everybody has bourbon, a barrel aid syrups these days.
51:44
SPEAKER_04: It's just something when we first started, there was almost nobody, right?
51:47
SPEAKER_04: Everybody has a bourbon.
51:48
SPEAKER_01: Oh my god.
51:51
SPEAKER_01: Take one if you want.
51:53
SPEAKER_04: All right.
51:55
SPEAKER_01: Oh boy.
51:56
SPEAKER_01: Yeah.
51:56
SPEAKER_01: We're talking uh all right.
51:59
SPEAKER_04: So what's happening?
52:00
SPEAKER_09: Okay, you want to come back and tell us about this?
52:03
SPEAKER_08: Uh we're back.
52:04
SPEAKER_00: We're back, Eric.
52:05
SPEAKER_00: Here I'll show it to everybody.
52:07
SPEAKER_08: Of course, this is this is kind of actually uh one guy Pierre was down here last year.
52:14
SPEAKER_08: Uh so basically everything's out made up.
52:19
SPEAKER_08: Daily Fresh Chicken tenders we gotta use a Teresa ready on the biscuits, and it's a house made hot honey on top.
52:27
SPEAKER_08: Oh, yeah.
52:31
SPEAKER_08: So wizard.
52:33
SPEAKER_08: This is money that you can do.
52:34
SPEAKER_08: Yeah, yeah.
52:35
SPEAKER_08: We made announced everything on this is is made announced, so we're pretty proud of it.
52:38
SPEAKER_08: Um, you can take as much as you want.
52:47
SPEAKER_01: As much as you want.
52:49
SPEAKER_01: I'm doing small bites.
52:52
SPEAKER_08: Yeah, you can start that might have smelled people.
52:55
SPEAKER_08: I think that's a hot bigger one.
52:57
SPEAKER_04: That was a big board.
52:59
SPEAKER_04: Which way?
53:00
SPEAKER_04: I don't need any.
53:00
SPEAKER_04: I just want for me.
53:03
SPEAKER_07: Yep.
53:03
SPEAKER_07: Yeah, what was it?
53:04
SPEAKER_07: The Evan scale was uh tickle tobacco.
53:07
SPEAKER_09: Yeah, you're right.
53:09
SPEAKER_09: We was tickle.
53:10
SPEAKER_09: Sorry.
53:10
SPEAKER_09: So we'll pair this with our double double scale.
53:14
SPEAKER_01: Yeah, I'm pretty much.
53:15
SPEAKER_01: Okay, I'll you can take the big one, yeah.
53:16
SPEAKER_01: It's fine.
53:17
SPEAKER_08: Barrel proved.
53:21
SPEAKER_01: Tertiary.
53:24
SPEAKER_01: We'll take that one.
53:28
SPEAKER_07: Unlike two new ones that are.
53:30
SPEAKER_07: Unlike we're not taking it.
53:31
SPEAKER_07: Yeah, what is it, nine point four?
53:37
SPEAKER_09: 114 or not.
53:39
SPEAKER_09: 116.64.
53:41
SPEAKER_01: Batch A Catch Wood 6?
53:44
SPEAKER_01: Batch 6.
53:46
SPEAKER_08: It's my opinion as far as pairing goes, probably has complex flavor.
53:49
SPEAKER_08: So I think it's gonna pair well with the chicken biscuits.
53:51
SPEAKER_08: It's got a lot of done with it.
53:52
SPEAKER_01: Yeah, Eric mentioned that uh this is on diners drive diners, drive-ins, and drives.
53:56
unknown: Triple D.
53:57
SPEAKER_01: Triple D, there we go.
53:58
SPEAKER_01: Get it out.
53:59
SPEAKER_08: They were the fourth smaller D that's already.
54:01
SPEAKER_01: This this this this is the quad quadro D?
54:04
SPEAKER_01: Yeah, anyway.
54:06
SPEAKER_01: But and then James mentioned, did you mention this was this was one of the one our singer?
54:10
SPEAKER_08: So yeah, 2022, this was best blood as game at San Francisco.
54:13
SPEAKER_01: Not this exact batch, but a whole double of yeah, this express which you were gotten best.
54:17
SPEAKER_01: Oh, of course.
54:19
SPEAKER_07: Kind of didn't win out of Tisco was an OHLQ pick for time we did it.
54:25
SPEAKER_07: And then sneak it in the same frame, and they would pull gold, and that really's fast one.
54:32
SPEAKER_07: It's fantastic already.
54:34
SPEAKER_07: So I'm ready to just go with it.
54:35
SPEAKER_01: It is on the note.
54:36
SPEAKER_01: I mean you can compare back and forth with any people.
54:41
SPEAKER_07: Correct.
54:42
SPEAKER_09: People cook on I like this one better because it's not as sweet as both of them.
54:46
SPEAKER_09: I like how this is the little melting.
54:51
SPEAKER_04: I think with the chicken being spicy, you know, is that little bit spice, it really pulls out the oak on this.
54:57
SPEAKER_04: Now, I think you're gonna taste it also without the chicken.
55:00
SPEAKER_04: Like I said, sometimes you got putting and everything pulled pulled up a lot of it.
55:04
SPEAKER_04: But if you like you're like an oaky chardonnay person or an oaky burn person, this is your right you're gonna eat if you do the lip spices.
55:14
SPEAKER_09: Total contrast from the paint.
55:18
SPEAKER_09: Sweetness is gonna be this sacred eggs would have been a bunch of this dodo with uh steak and eggs?
55:25
SPEAKER_08: You guys gotta come back now.
55:27
SPEAKER_08: Episode two.
55:30
SPEAKER_09: So steak and eggs.
55:31
SPEAKER_09: The next will be uh steak and eggs for hafia.
55:35
SPEAKER_07: I think the like yoke creaminess would have worked with the dodo cream.
55:38
SPEAKER_01: This is high approved, definitely mellows up that spice of the chicken as yeah.
55:44
SPEAKER_04: Eric, talk about today, because we're here at we were started this thing at noon.
55:49
SPEAKER_04: This is off of your brunch menu.
55:51
SPEAKER_04: And talk about what you guys are when do you guys serve brunch and you know, just talk about menu.
55:56
SPEAKER_08: Oh yeah, basically we do brunch from 10 morning.
56:00
SPEAKER_08: And then we have a full dinner menu available size days.
56:03
SPEAKER_08: Yeah, so from uh Roman fits besides some days.
56:06
SPEAKER_08: Which also which has flexibility to do like special events and stuff on time days.
56:10
SPEAKER_08: Keep an eye out those like industry parties and whatnot.
56:13
SPEAKER_08: So yeah, it's our thing.
56:15
SPEAKER_08: Uh honestly since I'm here, it's had changes honestly because it's gotten just like that uh stuff.
56:21
SPEAKER_08: More focus on this like quality stuff.
56:26
SPEAKER_08: And under menu we get more creative with it's uh the thing is when I get dinner, I hope it'll badge because it's just the easy thing.
56:38
SPEAKER_09: But doing this, I'm thinking I'm gonna pair it with a flight of different ones and have dinner and admin.
56:45
SPEAKER_09: That's a place.
56:46
SPEAKER_09: That's what I'm gonna say.
56:46
SPEAKER_07: That's I think this is probably the first time I think for pairing.
56:50
SPEAKER_07: Yeah, that was time-wise, it's probably when you said that the podcast today, I was probably does like dinner pairings with yeah.
56:56
SPEAKER_01: We were like, oh my god, it's gonna be gonna be brunch time.
56:58
SPEAKER_01: This is gonna be fantastic for for with these whiskey pairings.
57:02
SPEAKER_01: Holy crap.
57:07
SPEAKER_08: Okay.
57:07
SPEAKER_08: But uh becoming friends with love with this uh the rainy process between the gym, the baga was all that.
57:14
SPEAKER_08: Um it's been uh it's been a lot fun recreatively, like uh we have his entire like classical flavors that we can just like match with like a really good definitive episode.
57:28
SPEAKER_01: Did we officially introduce Eric?
57:29
SPEAKER_01: Did we say what your position was?
57:30
SPEAKER_01: Or we just say Eric is our head chef at the Argentine location.
57:35
SPEAKER_01: He's awesome, he's a good friend of mine, and I like to flex for him because uh he's bilingual and I think it's awesome.
57:43
SPEAKER_01: Yeah.
57:44
SPEAKER_01: But yeah, Eric doesn't always bring it up.
57:47
SPEAKER_01: Yeah, but I the idea, yeah.
57:49
SPEAKER_08: But um I think my most important position is I'm just like resident taste customer.
57:53
SPEAKER_08: Yeah.
57:53
SPEAKER_08: So whenever they read, you know, every man whiskey, I'm more happy to really.
58:00
SPEAKER_04: So as a chef you're gonna go with you're an everyman taste?
58:03
SPEAKER_04: Yeah.
58:04
SPEAKER_04: Oh my god.
58:05
SPEAKER_07: Well, if you that's not a great dishes for yourself, they're not gonna sell.
58:08
SPEAKER_07: Right.
58:12
SPEAKER_07: Every person, every guess.
58:18
SPEAKER_09: Okay, likes to try it and make sure it's gonna work.
58:22
SPEAKER_09: Exactly.
58:22
SPEAKER_07: He's definitely trying to bags.
58:24
SPEAKER_01: He's definitely try to.
58:30
SPEAKER_01: Yeah, yeah.
58:31
SPEAKER_04: I guess you are here right now.
58:35
SPEAKER_01: He's too good at his actual job that we can't let him do it.
58:37
SPEAKER_01: Yeah.
58:37
unknown: I hang out.
58:38
SPEAKER_07: I've all been very good.
58:39
SPEAKER_07: He's been our master's fun.
58:48
SPEAKER_04: I think he's just said too much right there.
58:51
SPEAKER_04: I mean, though, what's even more masterful is when you're up there being paid, then you're getting paid in there back here, but then also you're still getting paid back here.
59:03
SPEAKER_07: Because he's working at Chef Life, so that's the ship barrel mount.
59:07
SPEAKER_07: Oh, let's talk.
59:09
SPEAKER_01: You just gave us a you just gave us a great idea.
59:14
SPEAKER_09: Because the palette is very, very good with this.
59:18
SPEAKER_09: We are not, like, we don't do it.
59:21
SPEAKER_09: We we had some ideas and he was like, let's do this with that.
59:23
SPEAKER_09: So it's agreeable.
59:24
SPEAKER_09: But what's cool is but the two sides of this food fantastic.
59:31
SPEAKER_09: Doing the bourbon or whiskey is even better.
59:33
SPEAKER_09: Because the whiskey on its own stands up and it's great.
59:36
SPEAKER_09: But when we put it with something like this, it even date it too.
59:38
SPEAKER_09: That's what people like hopefully the watching and listening.
59:41
SPEAKER_09: It's like this you do have to drink this to drink it and go have a good time.
59:46
SPEAKER_09: Again, you're eating your your time.
59:49
SPEAKER_09: This is this is phenomenal.
59:50
SPEAKER_08: Yeah, I think what I think that's phenomenal, we may expect.
59:52
SPEAKER_08: I think we'll try to incorporate.
59:54
SPEAKER_08: I always say like uphill kind of like more we try to work so it gives us more like room to pair with like the star of the show is the whiskey still distillery.
1:00:05
SPEAKER_08: Like we try to menu that's pretty modular, that's uh very different in that in general.
1:00:11
SPEAKER_04: You didn't I will say as a chef, you probably know what cardamom tastes like or smell like art pan tastes like compared to regular chocolate.
1:00:20
SPEAKER_04: Chef, you've trained on the set of these things that when you pull a lot of people like whiskey, but pull flippers out, but you know that we get we're teaching you what you can't if you don't know what stink tastes like, you can't pull the flipper out.
1:00:33
SPEAKER_08: Um I think like the flavor is complicated, and again, it's it's a lot of like split as well.
1:00:38
SPEAKER_08: I mean, um like polynomial and baking are very like so it's baking more of a size, polynomial is more of a talent.
1:00:44
SPEAKER_08: I think with like brewing is similar almost to uh polynary and one because you're layering flavors, how you change up different like the woods, the spices, all that stuff.
1:00:53
SPEAKER_08: I don't do things that like counting like the same space.
1:00:56
SPEAKER_08: That's why I always enjoy whiskey over like even beer and wine versus because I think you can really like there's always a lot, you know, or things you can do with that.
1:01:05
SPEAKER_04: Yeah, I I think whiskey kind of evolved or changes the flavor.
1:01:09
SPEAKER_04: It changes what bean for wine almost is the accent to be not changing flavors or whatever, and you're trying to complement your own.
1:01:17
SPEAKER_04: This basically becomes something.
1:01:19
SPEAKER_04: It feels like an alchemy kind of thing.
1:01:21
SPEAKER_04: Yeah, it's an alchemy.
1:01:23
SPEAKER_07: Going back and forth.
1:01:24
SPEAKER_07: This is a whole different interaction.
1:01:26
SPEAKER_07: Like going whiskey to biscuits was interesting.
1:01:30
SPEAKER_07: You're just add some oaky flavor.
1:01:36
SPEAKER_07: I think that sweetness pop.
1:01:38
SPEAKER_07: The peanut came out like that, that doughness of the biscuit really made.
1:01:42
SPEAKER_07: Yeah.
1:01:42
SPEAKER_04: I just walked up and had a pork.
1:01:44
SPEAKER_04: It's not that's a whole different experience than what it was.
1:01:47
SPEAKER_07: I mean, if you're not drinking whiskey, it of course you're gonna get it from the case.
1:01:51
SPEAKER_04: Well, and then see you guys the blenders.
1:01:53
SPEAKER_04: What do you do when you come in a day and you're doing blending and know that they should be doing it?
1:01:58
SPEAKER_04: Do you like to lay it a little bit or put the palate perspective?
1:02:01
SPEAKER_04: Yeah, yeah, from because because I know I'll tasting sometimes and I'll be tasting some stuff that's bitching on the holy crap tonight.
1:02:07
SPEAKER_04: It is off there's other times where it's like I don't I'm not smelling anything or taking anything.
1:02:12
SPEAKER_04: It's just like people rinse out.
1:02:13
SPEAKER_04: We're not always 100% every day in our sensor, right?
1:02:18
SPEAKER_08: So it's rare that both of us are on an off day and that one person needs to not just say lead the witch.
1:02:24
SPEAKER_08: Yeah, everything casts like one person blank.
1:02:27
SPEAKER_01: Yeah, and I would say back to the same thing.
1:02:31
SPEAKER_07: I think there's a great bartender, and I was like, I see this translating well, because like you said, we're kind of delayed, like five.
1:02:39
SPEAKER_07: It's a little bit more time for work.
1:02:40
SPEAKER_07: I don't think I'm gonna drink.
1:02:42
SPEAKER_07: Well, yeah, 100%.
1:02:45
SPEAKER_07: There's a relationshiping that you have within a respect thing where unfortunately I enjoy whiskey outside.
1:02:53
SPEAKER_07: I don't mind outside of work and focus on everyone to it.
1:02:57
SPEAKER_07: I mean, like I'm coming slow, can I get something?
1:03:01
SPEAKER_04: I'm gonna try to further, fortunately.
1:03:04
SPEAKER_07: Oh my god.
1:03:05
SPEAKER_04: You're bringing you're getting this morning, that's for sure.
1:03:07
SPEAKER_04: More donuts.
1:03:08
SPEAKER_07: That's where you got your photos.
1:03:10
SPEAKER_07: Yeah, again, and then if you're on the right head case, you're just trying to increase three things, overload something, uh you might not want to let row a product a little bit more bare string and stretch.
1:03:22
SPEAKER_08: Yeah, these are early in the day.
1:03:26
SPEAKER_08: Your pals better in the morning.
1:03:28
SPEAKER_08: Yeah, you're down in the strip, too.
1:03:31
SPEAKER_04: We're in the final today.
1:03:33
SPEAKER_04: We're lighting it out.
1:03:34
SPEAKER_08: So these are bourbon infused.
1:03:37
SPEAKER_08: Yeah.
1:03:42
SPEAKER_08: Right now we're doing a cinnamon roll, so we've got a beignet style and uh, they're tossing like a butterfly and then drizzled with a cinnamon like butter sauce.
1:03:52
SPEAKER_08: Trying to get like that cinnamon roll like uh bite.
1:03:55
SPEAKER_09: So can anybody imagine we would hook up hair with a cinnamon roll donut?
1:04:01
SPEAKER_09: I I mean cinnamon.
1:04:08
SPEAKER_09: Uh uh, if easy if listen, listen, I'm gonna be honest because if Clark can't had a kryptonite, it's Ambarana because it gets a little too sweet and I struggle with it.
1:04:23
SPEAKER_09: Well, I struggle with rise.
1:04:25
SPEAKER_09: But when we came for the uh the uh the new batch that was the basketball.
1:04:33
SPEAKER_09: Okay, so what we talked about was that the fact that they finally settled it a little bit.
1:04:38
SPEAKER_09: Arana wasn't fighting for the start of the show, it was kind of there.
1:04:42
SPEAKER_09: Yeah, we're gonna be able to do it.
1:04:42
SPEAKER_09: It wasn't fighting like it was the first few.
1:04:45
SPEAKER_09: Listen, people I don't believe it's great.
1:04:47
SPEAKER_01: So the first batch we had one barrel.
1:04:49
SPEAKER_01: Okay, both of these guys, we have can't see your four fingers.
1:04:55
SPEAKER_04: Why wouldn't you?
1:04:56
SPEAKER_04: It's uh all you have to do is say that word.
1:05:01
SPEAKER_07: I already I cheated, I tried both.
1:05:03
SPEAKER_07: Fan off drink.
1:05:06
SPEAKER_04: How do you do this?
1:05:07
SPEAKER_07: How do you have a barrel?
1:05:12
SPEAKER_01: It's a blend now.
1:05:14
SPEAKER_07: Four barrels they're seasoned at this point, like I mean probably six, yes.
1:05:21
SPEAKER_07: So again, it's blending on the skin, these two accepted flavor profile.
1:05:25
SPEAKER_07: I'm batching them, and a lot of the times we're then reintroducing batch back in Sarah proof until we're more on.
1:05:31
SPEAKER_04: So once I've blended in the barrel, barrel proof, this one here, yeah.
1:05:36
SPEAKER_04: Every time right in a barrel, and they'll introduce the cat and you just come up with the in that season.
1:05:44
SPEAKER_07: James and I pull it, we'll make like uh an accepted batch in Rana with however many down leaders we need.
1:05:52
SPEAKER_07: And if there's whatever, we're then pulling that finish by atmosphere.
1:05:55
SPEAKER_07: So we're not kind of like a source starter.
1:05:57
SPEAKER_04: Okay, we're not just starting on the base of so once you have the damn barrel and you get and you start bending a little bit and make this arm, whether it's a the barrel roof or whatever, and let it go settle, and then that's what we're doing.
1:06:08
SPEAKER_09: But everything is finished in the point.
1:06:10
SPEAKER_09: Yeah, there's no right and then go into the barrel finish.
1:06:13
SPEAKER_04: In the end, yeah.
1:06:15
SPEAKER_04: Oh wow.
1:06:15
SPEAKER_04: Yeah, so like just so what's so what is so once in backhand, like everything's finished back in.
1:06:22
SPEAKER_04: What is time period and how often do you stay?
1:06:25
SPEAKER_07: So when you work in a new barrel, it's 24 hours, and just like for you 72.
1:06:30
SPEAKER_07: Extremely aggressive first day, like I think storm craft was too far.
1:06:33
SPEAKER_01: We've made the first barrel then.
1:06:34
SPEAKER_01: We tasted it on a Friday and we should have pulled it.
1:06:38
SPEAKER_07: Yeah, yeah, yeah.
1:06:44
SPEAKER_04: Do you guys do this like complete sprint from everything else kind of because of the fact that you're you're just you know, even with delivery, we were at uh the what we're winning the delivery of the whole the whole damn Rick House and then go like start thieving or memory Ambrana because you paint it off the tank.
1:07:00
SPEAKER_07: Not like let a palette on hands just before senses and I couldn't believe it.
1:07:08
SPEAKER_09: Like, no, we're coming here like this pipe you though.
1:07:11
SPEAKER_09: Yeah, it felt like nothing else, not like eating the delivery.
1:07:18
SPEAKER_07: That was the first time, and they're just like it's like black liquors, that handison like numbing effect to where you're not gonna want to do any air on the top and by any other problem.
1:07:29
SPEAKER_07: That we're gonna dark half that's just a loose turn that's our delivery.
1:07:36
SPEAKER_01: Right, right.
1:07:50
SPEAKER_01: Right, they definitely compliment very well.
1:07:52
SPEAKER_04: You know how they make the rum or the rum cake for extra.
1:07:57
SPEAKER_04: They're on that.
1:07:59
SPEAKER_04: That's really close to the pot still.
1:08:01
SPEAKER_04: Some cakes don't have the ranging absorbing bar like old.
1:08:09
SPEAKER_09: Which you guys are probably a company.
1:08:12
SPEAKER_09: Like there are very few people who are doing the barrel.
1:08:15
SPEAKER_09: Sorry.
1:08:16
SPEAKER_09: I mean, Ted was very big getting those barrels, doing that, and it took off.
1:08:21
SPEAKER_09: And then give the credit to Ted create this level to the American created.
1:08:27
SPEAKER_04: Then people extract the architectural.
1:08:32
SPEAKER_04: Samborano is the one.
1:08:33
SPEAKER_04: That's what I call you.
1:08:34
SPEAKER_04: Correct.
1:08:35
SPEAKER_09: That would be buying postcast and call this the cigar ticket.
1:08:39
SPEAKER_09: And it just the difference of power and they like cheapness.
1:08:43
SPEAKER_07: Some they don't have very sustainable.
1:08:48
SPEAKER_07: That's all I know about those things.
1:08:50
SPEAKER_09: Yeah.
1:08:50
SPEAKER_07: So these barrels can get the stave and knows that you chip that guarantee a quality of entire barrels.
1:08:59
SPEAKER_07: Yeah.
1:09:00
SPEAKER_07: It's pretty hard to do.
1:09:01
SPEAKER_07: Francis like forest Department of Forestations.
1:09:07
SPEAKER_07: Based off the forestations is essentially able to source these right now.
1:09:11
SPEAKER_09: I remember after the first batch came out, and it just gone first.
1:09:18
SPEAKER_09: It's crazy.
1:09:20
SPEAKER_09: And he was talking about how they wait on wood to come from together.
1:09:24
SPEAKER_09: Next question.
1:09:24
SPEAKER_09: And it wasn't.
1:09:29
SPEAKER_09: Whether they or then the wood to the colour.
1:09:32
SPEAKER_09: Oh, the barrels and make that problem.
1:09:39
SPEAKER_07: I think it just imagine cutting people.
1:09:43
SPEAKER_07: No, I'm just saying there's a lot of people that are cutting it.
1:09:50
SPEAKER_04: He man actually chopping it down.
1:09:53
SPEAKER_04: It's a soft the smell.
1:09:55
SPEAKER_04: Now the barrels, do they hold together?
1:09:57
SPEAKER_04: Does Ambron hold together?
1:09:58
SPEAKER_01: They hold together fine.
1:10:00
SPEAKER_01: So far.
1:10:03
SPEAKER_04: Okay.
1:10:04
SPEAKER_04: They're driven by the can out.
1:10:05
SPEAKER_09: So you've sort of formed a little liquid space.
1:10:07
SPEAKER_08: But everyone would super porous.
1:10:09
SPEAKER_04: Okay.
1:10:10
SPEAKER_04: That's one of the reasons why it penetrates so quick because it ran into the woods and it's nothing.
1:10:16
SPEAKER_04: Oh, it takes a while to get it in.
1:10:22
SPEAKER_04: Okay.
1:10:22
SPEAKER_07: I hear that a party is probably gonna be higher sparrows as well, but this wood gem lens way more for clever uh wood flat than American print.
1:10:33
SPEAKER_07: So chips make a lot of sense.
1:10:35
SPEAKER_07: Yep.
1:10:38
SPEAKER_07: So I think what does very well, not because we're hiding faults, but that we're kind of um highlight the whiskey warfave profile.
1:10:51
SPEAKER_07: Yeah.
1:10:51
SPEAKER_09: Good whiskey in the bad whiskey.
1:10:55
SPEAKER_01: Yeah.
1:10:55
SPEAKER_04: Is there any respectful celery that ever that whiskey in is good?
1:11:01
SPEAKER_04: That was supposed to put it.
1:11:02
SPEAKER_04: I understand when you're making something that are mean barrel that it might not be bad whiskey.
1:11:08
SPEAKER_04: It might be bad, but you're gonna have some barrels that don't, you know what I mean?
1:11:12
SPEAKER_04: But what you do with those barrels are I mean, I know people just dump them out, see what them age.
1:11:16
SPEAKER_04: You know, they're all things you know.
1:11:18
SPEAKER_04: I think obviously the reason that flavor is each is because patents and the old fast.
1:11:29
SPEAKER_07: Usually with that exactly for bare proof.
1:11:34
SPEAKER_07: We're starting to add reject it or anything like that.
1:11:37
SPEAKER_09: But so we're line because we're sourcing and we're blending, and MGP is so consistent.
1:11:42
SPEAKER_09: Yeah, thankfully that we know the barrel proof blends be within you know, there's very bad time.
1:11:47
SPEAKER_07: It's really small, which is why we do brace that's lock codes combination that we're figured off.
1:11:54
SPEAKER_04: Oh no, you're gonna look at the disability, correct?
1:12:00
SPEAKER_04: Yes, very much.
1:12:03
SPEAKER_07: Right, yeah, right.
1:12:03
SPEAKER_07: So you do the what you have for own theme.
1:12:07
SPEAKER_07: Uh on this uh, but yeah, we have five.
1:12:12
SPEAKER_07: I don't think we're at least even all that burden batch two.
1:12:17
SPEAKER_01: Yeah, batch one's recap.
1:12:20
SPEAKER_01: Yeah, and then something uh other stuff we're working on, yeah.
1:12:23
SPEAKER_04: So you started in 2000, 2002.
1:12:25
SPEAKER_04: So stuff is being some nice stuff, and yeah, just there you go.
1:12:30
SPEAKER_04: You did.
1:12:31
SPEAKER_04: Well, anyways, no, it was awesome.
1:12:34
SPEAKER_04: It was awesome.
1:12:35
SPEAKER_04: I I appreciate you guys.
1:12:39
SPEAKER_07: Right.
1:12:40
SPEAKER_07: We are working with older lists.
1:12:42
SPEAKER_07: Right.
1:12:43
SPEAKER_07: Um there's that even if uh we put a five and some interesting there, there's eight in there.
1:12:49
SPEAKER_04: And I would say it's like crap till you know whatever.
1:12:53
SPEAKER_04: And the your you got going on is very similar.
1:12:56
SPEAKER_04: A lot of people's minds, but blendings took off like so well from correctly, and that's because the trick blend it takes some endeavor, and that very that's always very exciting all that you guys are getting your own huge of your own stuff.
1:13:09
SPEAKER_04: But at the same time, this is as it wants on the craft distiller.
1:13:13
SPEAKER_04: You have to do it and you can read a little early, but it's gonna be a great associated with bringing it.
1:13:18
SPEAKER_04: But it's just that birds to get into the that's the guy that that's the icons will come out as it's going.
1:13:24
SPEAKER_04: I mean everybody lower to those, not released here.
1:13:27
SPEAKER_07: Yeah, we got four the just talk of the preferring.
1:13:31
SPEAKER_07: That was uh that's one was January.
1:13:34
SPEAKER_07: So that was there's not much hanging around.
1:13:37
SPEAKER_07: There might be a small sedative company completely.
1:13:40
SPEAKER_07: Uh but yeah, yeah, there's gonna be your whiskey society event.
1:13:44
SPEAKER_07: Get into our whiskey society.
1:13:47
SPEAKER_07: Yeah, yeah.
1:13:47
SPEAKER_07: It is definitely cheaper what you get.
1:13:50
SPEAKER_07: Yeah, that will I think bourbon being like our final brand, you weren't being established that's we're gonna go to there will today uh notage to first started with my understanding idea was we got correct the whiskey.
1:14:06
SPEAKER_09: We can't have it because the bourbon is store.
1:14:10
SPEAKER_09: Oh, it's America.
1:14:11
SPEAKER_09: Yeah, we can't draw that.
1:14:13
SPEAKER_09: And so I'm an issue, that's what we call that sort of as a summary of our own craft.
1:14:18
SPEAKER_04: Well, you visited here, it's obvious you guys are made to craft you know the distilleries which working, things going great.
1:14:28
SPEAKER_04: Definitely as far as we just threw I mean, they do.
1:14:36
SPEAKER_07: Yeah, that's where you're always seeing this.
1:14:38
SPEAKER_01: And yeah, three three uh with six people C C C A D grads here, yeah.
1:14:45
SPEAKER_07: Creativity thing, like just naming everything our own.
1:14:49
SPEAKER_07: We don't have as many bottles.
1:14:50
SPEAKER_00: Oh, we got a secret bottle?
1:14:54
SPEAKER_07: Uh oh.
1:14:54
SPEAKER_07: We don't want following all of the everybody's following.
1:14:58
SPEAKER_07: No, this is what I was just getting ready to say.
1:15:02
SPEAKER_09: One thing is that you have the age on the bottle and you're focused because there are people buy it.
1:15:10
SPEAKER_04: And that's but you could tenure of course you can put a tenure on it, but get there, okay?
1:15:14
SPEAKER_04: I'm still so many people uh get it.
1:15:20
SPEAKER_04: But they've got and you taste it, it's you tell they care about getting flavor there.
1:15:26
SPEAKER_04: And the whole guy there was like throughout every bottle.
1:15:30
SPEAKER_09: Start the U one or the other, that's great.
1:15:32
SPEAKER_01: You should you're gonna pour it's one here, but they're all like I am look, there's no pour spout, so I can't, you know, I'm just pouring.
1:15:42
SPEAKER_04: Is that the way you're gonna go?
1:15:43
SPEAKER_00: Yeah, there's no pore spout, so I'm just pouring, you know.
1:15:47
SPEAKER_04: Chocolate cake.
1:15:48
SPEAKER_04: Although I will I will have to say think about this.
1:15:51
SPEAKER_04: Tony, when he first pouring, it's we had to know they were I was like, they were big.
1:15:56
SPEAKER_04: And now that he's dallied, we've had something, so yeah, getting a little more.
1:15:59
SPEAKER_01: Well, well, first of all, I like to pour a little bit more so you can get the nose, right?
1:16:04
SPEAKER_01: You gotta be able to aerate.
1:16:05
SPEAKER_01: Yeah, yeah.
1:16:05
SPEAKER_01: But you know, you don't you don't have to finish them.
1:16:07
SPEAKER_01: This is not a competition.
1:16:09
SPEAKER_04: I know it's not, but I'm trying to make this little infinity going in there that will just overbridge everything.
1:16:17
SPEAKER_03: Yeah, so finished ammo.
1:16:21
SPEAKER_01: 16.4.
1:16:24
SPEAKER_03: That's awesome.
1:16:25
SPEAKER_03: So so I think there are awesome.
1:16:27
SPEAKER_01: Well, so Chris, so Chris, so uh I'm I'm kind of with you on cigar casts, like it's not like my favorite to go to, right?
1:16:32
SPEAKER_01: Like I we when we had the first barrel and I first tasted it, I was blown away.
1:16:35
SPEAKER_01: Just flavor it pulled out of that barrel.
1:16:37
SPEAKER_01: But essentially, our first batch of cigar cast was a single barrel.
1:16:40
SPEAKER_01: We only had one barrel, right?
1:16:41
SPEAKER_01: Now we have four and we're blending it together.
1:16:43
SPEAKER_01: We can kind of find type of profile, which I think you like batch five a lot more because we're able to find more subtle subtle.
1:16:48
SPEAKER_01: Yeah.
1:16:49
SPEAKER_07: We've literally figured out exactly which barrel.
1:16:52
SPEAKER_07: A little more vanilla or fruit or cinnamon.
1:16:54
SPEAKER_07: And this dusting thing, we are a big blend bisturity.
1:16:58
SPEAKER_07: Well, I've got an accepted flavor profile, and then we'll introduce it to the ambulana.
1:17:03
SPEAKER_04: Yeah, so I get why you banana 100%.
1:17:07
SPEAKER_04: The person does take the everyday or five times.
1:17:10
SPEAKER_04: Okay, like we're always constantly five times away.
1:17:13
SPEAKER_04: Oh, days away.
1:17:15
SPEAKER_04: Yeah, really.
1:17:15
SPEAKER_04: Yeah, no, I don't it might only be three sometimes.
1:17:20
SPEAKER_04: But we're always tasting whiskey.
1:17:22
SPEAKER_04: So making it piranha is a great it inspires every day.
1:17:28
SPEAKER_04: Or who likes to eat that not every it's just beautiful.
1:17:31
SPEAKER_04: It's really whiskey tape, pancreas toaster, whatever favorite thing.
1:17:36
SPEAKER_04: Uh we're cinnamon rolling.
1:17:38
SPEAKER_04: Once we've cinnamon roll, okay, we're you know what our and everybody skipped C T decided over uh what I did wrong.
1:17:46
SPEAKER_09: No, no, you're not promised, yeah.
1:17:50
SPEAKER_09: And this no this crunch that ruined my powder on that.
1:17:54
SPEAKER_09: I got you.
1:17:55
SPEAKER_01: So that that that was probably the buttons the fact you took you took a photo of this bottle might mean something different.
1:18:00
SPEAKER_07: That model is legit.
1:18:03
SPEAKER_07: Uh Penelope, wheat, very tear.
1:18:08
SPEAKER_04: Did you have the burger bun where you'll tell it's blood?
1:18:12
SPEAKER_04: Is that what you were talking about?
1:18:14
SPEAKER_04: Which is but it's it I get it also doesn't taste to me like bourbon.
1:18:20
SPEAKER_04: But he just when I was worried, I got to taste three drink head Amburanas.
1:18:25
SPEAKER_04: It was it tasted song of the onion and yet was so Ambarana.
1:18:32
SPEAKER_04: I don't, I mean it tastes everybody was like that, you know, meat in a good way or I think we're in a bad way.
1:18:39
SPEAKER_04: Okay.
1:18:39
SPEAKER_07: We're setting up this we like how whiskey tastes.
1:18:45
SPEAKER_04: And there's a there's a I'm just case.
1:18:47
SPEAKER_00: Eric brought out a fifth pairing or a sixth pairing at this point.
1:18:50
SPEAKER_04: Oh my god.
1:18:52
SPEAKER_00: If it's got a gooey butter cake?
1:18:56
SPEAKER_08: Oh, I was there after it's perfect for our like I didn't know there was a secret six for the secret six dessert pairing.
1:19:02
SPEAKER_04: That is a true chef there.
1:19:04
SPEAKER_04: It's about the secret six that are second.
1:19:06
SPEAKER_04: That's a new array.
1:19:15
SPEAKER_09: Oh, sure.
1:19:15
SPEAKER_09: You can have it.
1:19:18
SPEAKER_09: Yeah, I'd like a little bit.
1:19:21
SPEAKER_07: You can have all the very good.
1:19:24
SPEAKER_07: Thank you, Eric.
1:19:25
SPEAKER_09: This part and let you guys.
1:19:28
SPEAKER_07: You guys chop that for you.
1:19:29
SPEAKER_07: Get that whipped print.
1:19:30
SPEAKER_07: I do have to share a comment with you.
1:19:32
SPEAKER_05: One of our uh tour that apparently in one of her first tours, and she said experience is slightly frightening.
1:19:41
SPEAKER_04: I do remember the tour.
1:19:43
SPEAKER_04: Yes.
1:19:44
SPEAKER_04: She was very appreciative.
1:19:49
SPEAKER_09: I'm gonna do so.
1:19:49
SPEAKER_09: Yeah.
1:19:51
SPEAKER_09: Oh.
1:19:52
SPEAKER_09: No, this is good.
1:19:53
SPEAKER_09: So this one definitely even so you bring in all the level of the democracy, the oak, that like exam, and then just give it a little so that cinnamon bonding.
1:20:06
SPEAKER_09: These people see these bottles, the white label, the barrel.
1:20:12
SPEAKER_09: And we got the the dual pistol.
1:20:14
SPEAKER_09: If you haven't had that, I'm gonna hit you with these are heavy.
1:20:17
SPEAKER_09: I mean it's okay.
1:20:19
SPEAKER_09: I want that.
1:20:19
SPEAKER_09: No, you do not have to do that.
1:20:20
SPEAKER_09: I want I want one of those.
1:20:22
SPEAKER_09: These are like relinquished over here.
1:20:24
SPEAKER_09: You guys found when was so this so this was a barrel select?
1:20:30
SPEAKER_08: That's part of our series that I want to get to have a lot of fun with our finishing.
1:20:33
SPEAKER_08: And so that's what you are.
1:20:36
SPEAKER_01: Okay, don't cry.
1:20:40
SPEAKER_01: Okay.
1:20:41
SPEAKER_01: All right, it went the wrong way.
1:20:43
SPEAKER_01: Umbrana was on the biggest.
1:20:46
SPEAKER_08: It was Umbrana that's start.
1:20:47
SPEAKER_09: And so December of 25.
1:20:52
SPEAKER_09: We did double, double, double.
1:20:54
SPEAKER_09: So our double double finished Nana.
1:20:56
SPEAKER_09: Our double double finished again in New Oak.
1:20:59
SPEAKER_09: So it was double double double.
1:21:00
SPEAKER_09: And then this double double back.
1:21:02
SPEAKER_09: So that was at least a whole year.
1:21:03
SPEAKER_01: Yeah, every uh every year we do a do ho ho ho.
1:21:06
SPEAKER_01: Oh yeah.
1:21:08
SPEAKER_09: So this year is this your other one that's the bronconia?
1:21:11
SPEAKER_10: Whoa, whoa, whoa, whoa.
1:21:17
SPEAKER_09: I might or might not have drank at it several times.
1:21:20
SPEAKER_01: Yeah, we may have thieved during that during Mark's uh Mash Madness, so that I think it's trend we've been doing is taking back towards it whiskey flavor.
1:21:31
SPEAKER_07: Although no caramel.
1:21:33
SPEAKER_07: So a Pedro Heminess cast.
1:21:36
SPEAKER_07: We have a buck cask over there, huge.
1:21:40
SPEAKER_07: So I took 50 gallons of that and then that's two new American oats.
1:21:46
SPEAKER_07: So you think all tough and uh just that releases cream pie?
1:21:53
SPEAKER_04: A drink.
1:21:57
SPEAKER_04: And just hassle at the my god, out of all the things that pair, yeah.
1:22:04
SPEAKER_01: I'm I'm low-key more mad at myself for not getting more of that, more of that buttercake.
1:22:09
SPEAKER_01: I know it's gone.
1:22:09
SPEAKER_01: I thought I saw, I was like, I looked around, like, is there more left?
1:22:14
SPEAKER_01: They need one, I'm not even joking.
1:22:16
SPEAKER_01: What's delicious?
1:22:18
SPEAKER_04: And then when was it up here?
1:22:20
SPEAKER_01: Dude, that was yeah, we liked my last party.
1:22:22
SPEAKER_03: We can try it.
1:22:22
SPEAKER_03: I'm quite alright, buddy.
1:22:24
SPEAKER_03: That was that was rude.
1:22:25
SPEAKER_01: If you make another, I won't be upset.
1:22:26
SPEAKER_01: I'm not gonna lie.
1:22:30
SPEAKER_09: I would just say I think when I said uh I came here, if you had verticals, I came here and I'll proof and whiskey or table barrel were so they went once and the thought one of these, and I can't remember who was here as well, but it was just a hand open was moving over that Jensen.
1:22:56
SPEAKER_09: Yeah, and I was like, hang on.
1:22:58
SPEAKER_09: And so you went back I'm gonna tell you what's okay.
1:23:06
SPEAKER_05: He wasn't fired.
1:23:09
SPEAKER_10: So I can I can I can lower this.
1:23:15
SPEAKER_09: I it took me, I'll bet you in this series.
1:23:19
SPEAKER_09: I could never get one.
1:23:21
SPEAKER_09: But I got those adult stays on the bottle approved that it was and he got me to where I wanted one little thing.
1:23:27
SPEAKER_09: I wanted to be more, I wanted more.
1:23:29
SPEAKER_09: I wanted more.
1:23:30
SPEAKER_04: If you got there, you should put letters that whiskey each WR1.
1:23:35
SPEAKER_04: That's a great idea.
1:23:36
SPEAKER_04: Who does that or not?
1:23:37
SPEAKER_07: We have never done that before.
1:23:38
SPEAKER_07: This many of you three.
1:23:42
SPEAKER_07: You have some help.
1:23:43
SPEAKER_07: I'm not looking at oh, this one's a dagger mega.
1:23:46
SPEAKER_07: Yeah.
1:23:46
SPEAKER_07: We love Mega.
1:23:47
SPEAKER_01: Yeah.
1:23:48
SPEAKER_07: Yeah, she's our poached one of my employees for helping you.
1:23:50
SPEAKER_07: Like, no, there's already been another W, so I can't do that.
1:23:56
SPEAKER_07: Oh my god.
1:23:57
SPEAKER_04: Not that you need to do that.
1:23:58
SPEAKER_04: You don't have any sense.
1:23:59
SPEAKER_09: Is it at least on bar with your childhood?
1:24:02
SPEAKER_09: It's better.
1:24:02
SPEAKER_09: This is all but the whiskey makes it.
1:24:05
SPEAKER_09: That does the whiskey.
1:24:09
SPEAKER_09: One of them is the other one better.
1:24:11
SPEAKER_04: But while you're eating it and you drink the whiskey whiskey crate now, if you do have the whiskey afterward, you completely both it's the king of the day as far as the day.
1:24:25
SPEAKER_01: We had another another buttercake that we could pre-try to begin with.
1:24:29
SPEAKER_06: Um I was for chocolate cake, Eric.
1:24:32
SPEAKER_06: I'm sorry.
1:24:33
SPEAKER_06: Give me 10 minutes.
1:24:37
SPEAKER_04: That's our goodie yet.
1:24:38
SPEAKER_04: All right, so yeah.
1:24:39
SPEAKER_09: We'll find another bottle, though.
1:24:40
SPEAKER_09: We'll probably ask it over from the hearing.
1:24:44
SPEAKER_06: So what was your favorite?
1:24:46
SPEAKER_06: What is your favorite?
1:24:47
SPEAKER_01: Oh, probably so probably definitely the uh the buttercake with the double double and barana is a close first with the um the double, no, we have the uh the double oaked and the uh pancakes.
1:24:58
SPEAKER_07: Gooey butter and angel cluster.
1:24:59
SPEAKER_01: Yeah.
1:25:00
SPEAKER_07: What was yours?
1:25:01
SPEAKER_04: So I would say with the double piranha with gooey cake.
1:25:06
SPEAKER_04: If he had worms, would take it to a but I will battery.
1:25:09
SPEAKER_04: Oh battery.
1:25:10
SPEAKER_04: Yeah, I'm sure.
1:25:13
SPEAKER_04: But can you just kick it because that's one we're almost done.
1:25:16
SPEAKER_04: Yeah, that board and then but I will say the chick the green with with wet.
1:25:22
SPEAKER_04: The double double double double just pull out for second.
1:25:28
SPEAKER_01: I picked two, you can pick two.
1:25:29
SPEAKER_01: Don't let them don't let him.
1:25:30
SPEAKER_04: But it's second place.
1:25:31
SPEAKER_04: No, no, I just said first and second.
1:25:33
SPEAKER_04: Second, it was close.
1:25:34
SPEAKER_04: No, yeah.
1:25:34
SPEAKER_04: I love the can and the honey.
1:25:37
SPEAKER_04: I love it.
1:25:38
SPEAKER_04: If I was just drinking or burning that much, but that's okay.
1:25:40
SPEAKER_04: I mean, that's always my favorite favorite chicken.
1:25:43
SPEAKER_04: That's I mean, of course.
1:25:44
SPEAKER_04: This is good.
1:25:46
SPEAKER_04: I mean, we know that if we could just eat dessert all the time and it was free, I'll be doing our chicken or look.
1:25:52
SPEAKER_04: We it's boy boyfriend.
1:25:53
SPEAKER_01: Sadly, sadly, we're gonna say sadly.
1:25:55
SPEAKER_01: All these pairings are possible except for the last one we did.
1:25:58
SPEAKER_01: Yeah.
1:25:59
SPEAKER_01: At the restaurant, yeah.
1:26:02
SPEAKER_09: So this is the ever no pick sweet or because I'm a sweet too.
1:26:08
SPEAKER_09: Oh, and Rangoon's okay, yeah.
1:26:12
SPEAKER_09: Yeah, that was making us sweet.
1:26:16
SPEAKER_09: Yeah, I love those are good pairings.
1:26:18
SPEAKER_07: I don't even like the production, but that was I didn't know that was the one that was loved.
1:26:24
SPEAKER_01: The the high proof spirits with that spice, it definitely cuts like it cuts it out right and it it yeah.
1:26:30
SPEAKER_08: It was like, oh, spicy ranch and high proof.
1:26:32
SPEAKER_01: Thankfully, our higher proofs aren't aren't hot normally.
1:26:34
SPEAKER_07: So there are a bad pairing, no.
1:26:37
SPEAKER_07: Did a bite of freeza rangoon with that ranch, like the Christmas buttermilk that we did, one of just freeze the bean.
1:26:44
SPEAKER_07: So I but I think it all had a little bit of a little spicy range on like the whole thing was drained.
1:26:51
SPEAKER_04: Yeah, without one with just the filling, like was just left.
1:26:55
SPEAKER_04: That's what yeah, we tried here.
1:26:57
SPEAKER_04: That was that was good.
1:26:57
SPEAKER_04: So the different specs of tasting that's I felt that the so optional and and then it was more like the king the ping was venting it to oppose that with whiskey your working ranges, so a little bit of readiness thing with that like uh pastry down, yeah.
1:27:19
SPEAKER_07: I think it just brought it with the biggest.
1:27:22
SPEAKER_10: I know the donut said it was on his goodwill.
1:27:27
SPEAKER_10: James, James, get in there.
1:27:28
SPEAKER_10: I would say, yeah.
1:27:32
SPEAKER_01: I feel like the the cigar cast and the donut was was the most pairing.
1:27:36
SPEAKER_01: Yes, you know what I mean, right?
1:27:37
SPEAKER_01: If it felt like it it should go together, it did go together, yeah.
1:27:39
SPEAKER_07: Yeah, the whiskey war with the pirata.
1:27:42
SPEAKER_07: Okay.
1:27:43
SPEAKER_01: Well, I I I I asked another one of these buttercakes, bro.
1:27:45
SPEAKER_01: I wasn't even joking.
1:27:48
SPEAKER_04: There it is.
1:27:50
SPEAKER_00: Thank you so much, Eric.
1:27:51
SPEAKER_00: Listen, I had listened butter came in this before.
1:27:53
SPEAKER_00: Yeah, yeah.
1:27:53
SPEAKER_00: So I asked another piece of this buttercake because it was so good.
1:27:57
SPEAKER_08: I think uh yeah, we had it, I think it would really go well.
1:28:02
SPEAKER_08: Yeah, maybe traveling memory.
1:28:04
SPEAKER_01: I asked another one.
1:28:04
SPEAKER_01: I don't know if you guys want to share with Austin or not, but I definitely need to get it a big piece like last time.
1:28:10
SPEAKER_08: It's still behind my cake.
1:28:12
SPEAKER_04: No, the green buttercake came back.
1:28:13
SPEAKER_04: Thank you very much, Eric.
1:28:14
SPEAKER_04: Uh this is like an encore.
1:28:16
SPEAKER_04: I'm taking it's warm even.
1:28:19
SPEAKER_04: It's cold.
1:28:22
SPEAKER_09: So how is good?
1:28:24
SPEAKER_09: Do I have the green bottle?
1:28:25
SPEAKER_06: Yeah.
1:28:31
SPEAKER_03: Let's see.
1:28:34
SPEAKER_00: We got one fork.
1:28:41
SPEAKER_04: Okay.
1:28:49
SPEAKER_04: So we're in the war room in Rick's house.
1:28:52
SPEAKER_04: Okay.
1:28:56
SPEAKER_00: I like to call it the boom boom room myself, it's affectionately.
1:28:58
SPEAKER_00: Oh, I like the boom boom.
1:28:59
SPEAKER_00: It's it's a jazz club reference.
1:29:01
SPEAKER_00: My goodness.
1:29:03
SPEAKER_06: I think there was a song made after that.
1:29:05
SPEAKER_00: Yeah, Austin's back here saying whoa, whoa, it's a jazz club reference.
1:29:08
SPEAKER_04: Who's gonna do the promotion?
1:29:09
SPEAKER_04: You how to how to get your website located?
1:29:13
SPEAKER_01: Uh so you can uh you want to purchase this online, you can find us at uh sealbox.com or website, highbankdistillery.com.
1:29:20
SPEAKER_01: We can you can also get the sailbox from there.
1:29:21
SPEAKER_01: But we sold here uh Ohio, Indiana, Michigan, and Kentucky.
1:29:29
SPEAKER_01: Some around thirty three states, yeah.
1:29:31
SPEAKER_01: So yeah, highbankdistillery.com, and then there's a uh scroll down to the bottom in the footer, you can find our whiskey down there and purchase it online.
1:29:38
SPEAKER_07: Or you can come see for light enough at still James and I will click run that.
1:29:43
SPEAKER_09: Yeah, and when you come here with special bottles like the cab is out, yeah.
1:29:49
SPEAKER_01: A barrel selector or a single barrel up front, especially our Granville locations, definitely at Gehanna and Westerville.
1:29:54
SPEAKER_01: Those tend to go out faster because we have to restock those.
1:29:57
SPEAKER_01: But here at Granville, we usually have the stuff in stock.
1:30:01
SPEAKER_09: Uh all kinds of glassware name and make with some more.
1:30:05
SPEAKER_00: A lot of swag, a lot of swag.
1:30:07
SPEAKER_04: And and we're www.scrow.
1:30:11
SPEAKER_04: No, let's call one of these.
1:30:14
SPEAKER_04: Glad to make you one.
1:30:15
SPEAKER_04: Oh check it out.
1:30:16
SPEAKER_04: Just let us know.
1:30:17
SPEAKER_04: Get it getting.
1:30:19
SPEAKER_04: Oh yeah, Buble.
1:30:20
SPEAKER_04: I like that.
1:30:22
SPEAKER_04: Michael Dublet.
1:30:24
SPEAKER_04: So the next male name.
1:30:27
SPEAKER_04: We're on Facebook, Instagram, YouTube, and Ohio.
1:30:32
SPEAKER_04: Remember.
1:30:33
SPEAKER_09: First thing Ohio, Port Our Craft, Whiskey, and this of you, but so Ohio's got it going really kind of rough.
1:30:41
SPEAKER_04: You know, where you want their oil, which is some people call it funk.
1:30:45
SPEAKER_04: It's like the faster.
1:30:47
SPEAKER_04: So we have in Ohio.
1:30:48
SPEAKER_09: That's the other thing.
1:30:49
SPEAKER_04: Yeah.
1:30:50
SPEAKER_09: We have one of the few states a very northern belt that can produce a very high.
1:30:55
SPEAKER_09: Exactly.
1:30:56
SPEAKER_09: And now Pennsylvania.
1:30:57
SPEAKER_09: Exactly.
1:30:58
SPEAKER_09: Cookie cutter.
1:30:58
SPEAKER_09: Ohio this great.
1:31:00
SPEAKER_09: We've never started.
1:31:04
SPEAKER_09: Thank you.
1:31:05
SPEAKER_09: We have such an opportunity in Ohio to have to go to Kentucky to enjoy a person.
1:31:11
SPEAKER_09: I mean, they're different.
1:31:13
SPEAKER_09: Go to Texas.
1:31:16
SPEAKER_09: But in Ohio, do it to yourself to come here.
1:31:19
SPEAKER_09: Or just gonna tell you, I I put that one thing because this is good when stuff that's not so good.
1:31:33
SPEAKER_09: So killer.
1:31:34
SPEAKER_09: So thanks for having us.
1:31:36
SPEAKER_04: Good German equals good times because that'll be today.
1:31:39
SPEAKER_04: I've been like the that you know and enjoying uh McDonnell Barry.
1:31:46
SPEAKER_04: Okay, a cut and a filler, and you you you're still I don't have a theme song.
1:31:54
SPEAKER_06: What are you talking about?
1:31:57
SPEAKER_00: Shout out to shout out to Eric.
1:31:58
SPEAKER_00: Thank you, Eric.
1:31:58
SPEAKER_00: I know you weren't supposed to be on camera today.
1:32:00
SPEAKER_04: Yeah, I I can't say you're soon.
1:32:03
SPEAKER_01: It's awesome.
1:32:06
SPEAKER_04: Dude, sealbox.com supporting you.
1:32:11
SPEAKER_04: It's this.
1:32:11
SPEAKER_04: Come get a didn't like it, come back, try to get it.
1:32:16
SPEAKER_09: This is a problem.
1:32:17
SPEAKER_09: I know exactly.
1:32:20
SPEAKER_08: Thank you.
1:32:21
SPEAKER_08: Thank you, buddy.
1:32:22
SPEAKER_08: It's great hanging out.
1:32:23
SPEAKER_08: Perfect delicious.
1:32:27
SPEAKER_00: Oh, it's great, dude.
1:32:28
SPEAKER_00: It's great.
1:32:30
SPEAKER_08: Yeah, this sounds like it's going well with the great stuff.
1:32:34
SPEAKER_08: This is great though.
1:32:38
SPEAKER_07: We gotta go to spell.
1:32:41
SPEAKER_10: Am I gonna be dedicated to this?
1:32:48
SPEAKER_07: That's like our thing.