Latest / The Scotchy Bourbon Boys / When Hype Fades, What Makes Whiskey Worth Buying & Why The Current Bourbon Market Favors Craft Distilleries

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When Hype Fades, What Makes Whiskey Worth Buying & Why The Current Bourbon Market Favors Craft Distilleries · The Scotchy Bourbon Boys

• 0:58
  SPEAKER_12: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:04
  SPEAKER_12: Whether you are up for a farm the glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in New Liverpool, you won't be disappointed.
• 1:16
  SPEAKER_12: At both locations, their barrel picks all day, every day, are like none other.
• 1:22
  SPEAKER_12: Each location features stations with five barrels, each featuring their pot-distilled bourbons and rye.
• 1:29
  SPEAKER_12: Once the barrels have been seased and tasted, you can make a selection and feed your own bottle.
• 1:36
  SPEAKER_12: A day at Whiskey Thief with their friendly staff and ownership will ensure you many good times with good friends and family.
• 1:43
  SPEAKER_12: Remember to always drink responsibly, never drink and dry, and live your life unfortunate and unfiltered.
• 3:11
  SPEAKER_13: Tonight we have Nobs in the house.
• 3:14
  SPEAKER_13: Welcome, Nobs.
• 3:16
  SPEAKER_13: I'm here.
• 3:17
  SPEAKER_13: You're here.
• 3:18
  SPEAKER_13: I gotta switch you back over into the corner of the book.
• 3:21
  SPEAKER_13: Okay.
• 3:22
  SPEAKER_13: Yeah, the recording box is working.
• 3:24
  SPEAKER_13: So tonight we're gonna be doing craft distilleries.
• 3:27
  SPEAKER_13: And I'm kind of excited about this.
• 3:29
  SPEAKER_13: I didn't know what was gonna happen, but it's really cool that you're able to come on tonight.
• 3:33
  SPEAKER_13: Uh, one of the reasons you're coming on is because me and you, when I was up there, we went to a craft distillery.
• 3:40
  SPEAKER_13: And the craft distillery we did go to two, we did.
• 3:44
  SPEAKER_10: I double-checked.
• 3:46
  SPEAKER_10: The Traver City Whiskey Company that's still their still house.
• 3:49
  SPEAKER_13: Okay, okay, so there we go.
• 3:51
  SPEAKER_13: So we went to two.
• 3:52
  SPEAKER_13: We visited two.
• 3:53
  SPEAKER_13: I mean, but at the same time, yeah, when we visited the Grand Travers distillery, that actually was pretty cool because they had, you know, we've been coming up there for now, I think that's it's three years that we've been coming up.
• 4:10
  SPEAKER_13: Kane's gonna be three, so this is the third year for that.
• 4:13
  SPEAKER_10: I've only been drinking bourbon for three drinks.
• 4:16
  SPEAKER_13: Four years now.
• 4:17
  SPEAKER_13: It's been four years since we've been coming up.
• 4:19
  SPEAKER_13: Because that first year when you guys didn't have, you know, before you had Kane, we came up, and that's when we we went.
• 4:25
  SPEAKER_13: So we've been there.
• 4:26
  SPEAKER_13: So we've been kind of talking going through that distillery's you know progression.
• 4:34
  SPEAKER_13: Yes, and it's progressing nicely.
• 4:37
  SPEAKER_13: You know, it's funny because I got the Lake Michigan one, which I was I was impressed with, and I might pull it out a little bit later.
• 4:46
  SPEAKER_10: Does it I was gonna say, does it taste as good not on the lake?
• 4:49
  SPEAKER_13: Yeah, when you're there, it's just like you see it, it had great marketing, everything.
• 4:54
  SPEAKER_13: Because if you if you know me, I love the marketing aspect.
• 4:57
  SPEAKER_13: It's so cool.
• 4:59
  SPEAKER_13: It's not so much, you know, like if you get a bottle of bookers, you I you know, I'm I'm kicking myself.
• 5:05
  SPEAKER_13: I should have left that one bottle of bookers with you.
• 5:07
  SPEAKER_13: So you with me?
• 5:08
  SPEAKER_13: Yeah, because it just made sense.
• 5:10
  SPEAKER_10: But I have I think I have one, I have one Booker's back there.
• 5:15
  SPEAKER_13: Is it in a box?
• 5:16
  SPEAKER_10: Yeah, it's in a box.
• 5:18
  SPEAKER_13: Okay, so you have a bottle of bookers.
• 5:20
  SPEAKER_10: I have a bottle, yeah.
• 5:21
  SPEAKER_10: It's like let's say a half a bottle.
• 5:23
  SPEAKER_10: I've never touched it so far.
• 5:25
  SPEAKER_13: Okay.
• 5:27
  SPEAKER_13: Yeah, that's not that's not a good thing, you know, to go, but you know, and as far as uh real quick, I want I'll just do a little do a little promotion for the Scotchy Bourbon Boys for everybody.
• 5:37
  SPEAKER_13: We're www.scotchybourbonboys.com for all things Scotchy Bourbon Boys.
• 5:42
  SPEAKER_13: We've got Glenn Karen's in t-shirts and stuff like that.
• 5:45
  SPEAKER_13: We've even we've got our big tasting coming up August 8th.
• 5:50
  SPEAKER_13: And if you're interested and you're in the Canton area, you should contact me because that tasting goes off the charts as far as you're gonna be tasting four or five different fantastic bourbons.
• 6:02
  SPEAKER_13: A couple of them are gonna be super expensive.
• 6:04
  SPEAKER_13: I love to do this.
• 6:05
  SPEAKER_13: This is the once-a-year Crystal Glencaren and Crystal Decanter Club people who I throw a tasting for.
• 6:15
  SPEAKER_13: Now, if the people can't make it, I have slots that I put other people that and have them allowed to attend.
• 6:22
  SPEAKER_13: So we've got two members, Randy Ford, going into the Crystal Decanter Club, and we've got Steven or Steve, oh my gosh, I think his last name is I want to say Chalk.
• 6:36
  SPEAKER_13: Anyways, uh it's it just went, but I'm check.
• 6:44
  SPEAKER_13: That's it.
• 6:44
  SPEAKER_13: Steve Check, that's it.
• 6:46
  SPEAKER_13: Now it hit, it hit.
• 6:49
  SPEAKER_13: I know his last name because his wife pays all the Venmos because he doesn't have a Venmos.
• 6:54
  SPEAKER_13: So I always get it, and that's in her last name is Chack.
• 6:57
  SPEAKER_13: And so, anyways, he's gonna be the sixth member of this Crystal Glencairen.
• 7:02
  SPEAKER_13: So we're gonna that night have a pretty good party, but the the pairings are food.
• 7:09
  SPEAKER_13: We we pair food and light bites and and other uh liquids with whiskey to just blow your mind.
• 7:16
  SPEAKER_13: So that tasting's coming up, and then also we're on Facebook, YouTube, Instagram, and X, where you can find everything out about us.
• 7:23
  SPEAKER_13: And then we're also on iHeart, Apple, Spotify, wherever you're listening, we're probably there.
• 7:29
  SPEAKER_13: But whether you listen to us or you watch us, make sure that you do the things like become a member or become a member on YouTube, leave super chats, everything that's there.
• 7:42
  SPEAKER_13: Our top shelf is pretty cool.
• 7:44
  SPEAKER_13: You get special things, and we're gonna be sending out the package real quick after you've been a top shelf member for three months.
• 7:52
  SPEAKER_13: Which Kirk is our first top shelf member.
• 7:54
  SPEAKER_13: You get we send you out a t-shirt and Glenn Garrin.
• 7:57
  SPEAKER_13: So there's a lot of kinds of things that you can get through membership and clubs and everything that we've got going, so make sure you check that out.
• 8:05
  SPEAKER_13: All right.
• 8:08
  SPEAKER_13: I did it.
• 8:09
  SPEAKER_10: You did in very little films.
• 8:14
  SPEAKER_13: Not a lot of ums, right?
• 8:17
  SPEAKER_13: Yeah.
• 8:17
  SPEAKER_13: I yes, I that's the one thing that I hate that I do is if I start, if I know what I'm talking about, there won't be one um.
• 8:26
  SPEAKER_13: But if I start to have to think about what's going on, I turn right into Ocasio Cortez.
• 8:33
  SPEAKER_13: So it's just like it's just like you ask her a question she don't know, and there's ums happening everywhere, and I'm just like, well, I gotta work on that.
• 8:44
  SPEAKER_13: So hopefully tonight.
• 8:45
  SPEAKER_13: There's there do you ever find well, I don't know, when you're doing your videos when you're streaming, do you end up with those kind of things there?
• 8:55
  SPEAKER_10: Um yeah.
• 8:57
  SPEAKER_10: And it's I like is my filler word that I always try to pass.
• 9:02
  SPEAKER_13: The m the filler word that I go to is people accept way over, like where you go, well I think that was like whatever, but if you go, well, is way more accepted in the speech.
• 9:17
  SPEAKER_13: I just did it.
• 9:18
  SPEAKER_13: So I try and always go to us, but at the same time, when you think about it, that's it.
• 9:25
  SPEAKER_13: So I when you think about it, it's uh I'm uh like I get lost there we go.
• 9:38
  SPEAKER_10: Melting, I thought it would melt in the glass, but it's actually melting down the sides of the glass all over my table.
• 9:46
  SPEAKER_13: So we got we got a lot of people watching tonight.
• 9:49
  SPEAKER_13: Tony Hampton, afraid not.
• 9:51
  SPEAKER_13: He runs his podcast.
• 9:52
  SPEAKER_13: He's that's a good podcast people should take.
• 9:55
  SPEAKER_13: Ricky Edwards is here, Steve Pitzer's here, Brent Adams, JD Fridges.
• 9:59
  SPEAKER_13: So there's a a good amount of people that aren't on all the time, but it's good to see them, and I want to do a shout out.
• 10:06
  SPEAKER_13: Plus, we're having here for me.
• 10:11
  SPEAKER_10: They knew I was gonna be on.
• 10:12
  SPEAKER_13: Yeah, I'm sure they did.
• 10:14
  SPEAKER_13: I didn't even put you on as far as the guests.
• 10:17
  SPEAKER_13: I didn't know who was coming or what was gonna happen.
• 10:21
  SPEAKER_13: So now I've got the Facebook visible and I've got you up.
• 10:27
  SPEAKER_13: Everything's going good.
• 10:28
  SPEAKER_13: I got I can undo that.
• 10:30
  SPEAKER_13: Now I have to get there it is, the podcast outline up there.
• 10:40
  SPEAKER_13: So what it comes down to is from roughly 2015 to 2023, bourbon experienced unprecedented growth.
• 10:50
  SPEAKER_13: Okay, distilleries built warehouses, expanded production, and laid down millions of barrels fast forward in today.
• 10:57
  SPEAKER_13: And when I got into this in 2019, the craft distilleries still had a little bit of the craft distilleries still had a little bit of a negative connotation to them because when a craft distillery starts out, especially when they're competing against the big guys that have been around forever, since you know, you're talking about the gym beams, the wild turkeys.
• 11:23
  SPEAKER_13: In the 70s and the 80s, there was only like seven distilleries in the state of Kentucky.
• 11:29
  SPEAKER_13: And they were big, don't get me wrong, making bourbon.
• 11:32
  SPEAKER_13: But now I think there's over a hundred and twenty-five, something like that.
• 11:40
  SPEAKER_13: So they've it's grown.
• 11:41
  SPEAKER_13: And as those those craft distilleries were going, you know, they they basically could start up, but they're starting in that boom, and people would go see it and they would take their whiskey, and everybody did it a little bit different, okay?
• 11:57
  SPEAKER_13: Some people sourced to get through, some people made moonshine, for instance, limestone branch, which makes the yellowstone, but they don't make yellowstone there.
• 12:06
  SPEAKER_13: They they distill it in Louisville.
• 12:09
  SPEAKER_13: But while they were doing their initial distillery to make their what they made there, they were doing one barrel a day on a pot still.
• 12:17
  SPEAKER_13: And they need they had to wait for it.
• 12:20
  SPEAKER_13: They did these smaller barrels they were aging, but before they got product, so they did moonshine.
• 12:25
  SPEAKER_13: And so in 2019, they were cutting off their moonshine at right at that time when I went there, and they were talking about how people were getting mad because they had a following that love that moonshine.
• 12:38
  SPEAKER_13: But their whole goal was to be so people do it all different ways.
• 12:42
  SPEAKER_13: Some people, I mean, I'm watching Potter Jane in Kentucky, who used they used to work at Maker's Mark and they went out and started their own distillery.
• 12:50
  SPEAKER_13: They're they're trying to get through it through many different ways, selling their white dog, they've got their spirits.
• 12:58
  SPEAKER_13: It's a hard thing to get to that five, six, seven years where your whiskey starts that you made starts, you know what I mean?
• 13:08
  SPEAKER_13: That it's hard to get there, and there's different ways to do it.
• 13:12
  SPEAKER_13: But in 2019, a lot of people were starting to approach it.
• 13:16
  SPEAKER_13: For instance, Alan Bishop was at the Spirit of French Lake, and their stuff was just starting.
• 13:22
  SPEAKER_13: I was tasting their two-year-old, but they were just starting to put out a bottle and bond, four-year-old, because they started in 2015 and it's 2019.
• 13:30
  SPEAKER_13: So as we went through, their stuff started aging, and as it ages, it just starts to become so.
• 13:36
  SPEAKER_13: Right now, the craft distilleries, anybody who didn't know what they were doing has pretty much gone by the wayside because once that bourbon boom initially was over in 2023, a lot of people, it it really came down to now how good is your whiskey?
• 13:57
  SPEAKER_13: It's not if you're making good whiskey as a craft distiller, this is not a problem for you, you know, kind of thing.
• 14:04
  SPEAKER_13: It's like, so they said if you fast forward today, whiskey sales have cooled.
• 14:10
  SPEAKER_13: Consumers are buying more selectively.
• 14:13
  SPEAKER_13: Some major distilleries have reduced productions while still investing for the long term because whiskey planning happens years in advance.
• 14:21
  SPEAKER_13: Nobody, everybody, that's hey Matt, good to see you.
• 14:24
  SPEAKER_13: Nobody could see this coming.
• 14:26
  SPEAKER_13: Okay.
• 14:27
  SPEAKER_13: This is when they were distilling and they could see the market going and the market predictions, they didn't know when this was gonna happen.
• 14:38
  SPEAKER_13: Oh, it's ready.
• 14:41
  SPEAKER_13: The tiny gong.
• 14:42
  SPEAKER_13: It's like that.
• 14:43
  SPEAKER_13: You named you named it after me.
• 14:46
  SPEAKER_13: Yeah, yeah, it's awesome.
• 14:48
  SPEAKER_13: So so the my question to you, uh, amongst, you know, you just kind of got into this.
• 14:56
  SPEAKER_13: I mean, you do you have a feel with your friends?
• 14:59
  SPEAKER_13: Do you think bourbon is slowing down or simply just returning to normal?
• 15:05
  SPEAKER_13: Friends, you know, just people you know.
• 15:08
  SPEAKER_13: You you know, you know, Isaac.
• 15:11
  SPEAKER_10: Let's ask the let's ask the chat because those are the friends that I have.
• 15:16
  SPEAKER_13: Come on, you're you're at you you work where you work, you see.
• 15:30
  SPEAKER_13: Yeah, but the but that but the milk aspect is just going out the charts.
• 15:36
  SPEAKER_10: Yeah, the dragon's milk, you know.
• 15:38
  SPEAKER_10: Yeah.
• 15:39
  SPEAKER_10: No, I I mean But no, I I I don't I actually think that I see my generation drinking less and less and less and less.
• 15:47
  SPEAKER_10: Just like in general.
• 15:48
  SPEAKER_10: It's it's too expensive to go out to a bar and order a drink.
• 15:52
  SPEAKER_10: It's cheaper to go at home, but if you're at home, why would you go for a more expensive bottle and you go for a cheaper bottle and get the same results?
• 15:59
  SPEAKER_10: A lot of my generation does not drink for the pleasure of drinking, it's a lot of a means to an end.
• 16:08
  SPEAKER_13: You're not okay, you're 27 years old.
• 16:11
  SPEAKER_13: You're not you didn't know for inside.
• 16:14
  SPEAKER_13: No, no.
• 16:15
  SPEAKER_13: No, your generation isn't unique at 27.
• 16:19
  SPEAKER_10: You're not yet Well, it is a little bit unique.
• 16:22
  SPEAKER_10: No, it's the lowest, it's the generation with the lowest consumption of alcohol, and the highest consumption of marijuana.
• 16:31
  SPEAKER_10: Marijuana, yeah.
• 16:32
  SPEAKER_13: Yes, so you just switched it, that's part of it, but but don't think for one second, the means to an end at 27 is unique to that.
• 16:42
  SPEAKER_13: You're the it's exactly what you do at 27, especially through your 20s.
• 16:47
  SPEAKER_13: I mean, you're uh coming out at the end, you got kids, so you're probably not doing, but you're still looking for the you haven't yet, your generation as a whole hasn't yet understood the control aspect of what you you start to see.
• 17:06
  SPEAKER_13: Some people fall by the wayside, you start everybody's kind of just kind of getting their what would you say?
• 17:14
  SPEAKER_13: You're getting your legs underneath you, but but you're still having your 30s, then all of a sudden you got a little bit more money, your kids are doing this.
• 17:24
  SPEAKER_10: Getting into the bourbon world requires some amount of capital.
• 17:32
  SPEAKER_10: And I will say, even going to like the party that is of the I uh the Iron Fish has three parties there.
• 17:41
  SPEAKER_10: I'm the youngest by about 20 years.
• 17:45
  SPEAKER_10: Yes, I like I don't I don't see anyone over.
• 17:49
  SPEAKER_10: Well, we were at Iron Fish uh this past and there was some that is for eat for eating, yes, for eating and having a one drink, but I'm talking about the$350 club for the exclusive bottles.
• 18:01
  SPEAKER_10: I don't see any young people there.
• 18:03
  SPEAKER_10: Well, but um yes that that's I feel like a I feel like a newborn baby.
• 18:09
  SPEAKER_10: You know, in this and they're all like and like and they're talking to me like I don't live down the street.
• 18:15
  SPEAKER_10: I chatted up with this one guy, and he's like, Oh yeah, we we love the area.
• 18:19
  SPEAKER_10: We're up here on our second lake house, and we're going on the boat, and this is just so have you been out on any boats recently?
• 18:27
  SPEAKER_10: And I'm like, yeah, so I like a boat.
• 18:32
  SPEAKER_13: So Kirk threw out a super chat.
• 18:33
  SPEAKER_13: I'm just wait, Kirk threw out a super chat and he says, invite people over and see what happens.
• 18:40
  SPEAKER_13: You can thank me later.
• 18:42
  SPEAKER_13: So yes, having people come over.
• 18:45
  SPEAKER_10: Kirk, I did invite people over, and I gave them literal little sips of some good bourbon, and uh you should have seen them almost spit it out.
• 18:57
  SPEAKER_13: Who?
• 18:58
  SPEAKER_10: Who are you uh I offered, I offered more and they genuinely just said no.
• 19:04
  SPEAKER_13: Shut shut and then got a beer.
• 19:06
  SPEAKER_13: Yes.
• 19:07
  SPEAKER_13: I mean, you're still the kid, you're a kid, okay?
• 19:10
  SPEAKER_13: Uh overall, from when you're a kid of of of uh the alcohol consumption aspect of this.
• 19:17
  SPEAKER_13: I'm not saying it's just that that when when I same thing when I was young.
• 19:22
  SPEAKER_13: I when I was in my 30s, I got a bottle at Sam's Club of Jack Daniels single barrel.
• 19:30
  SPEAKER_13: And I thought, I had no idea what a single barrel was, and I thought it was like a single malt scotch.
• 19:37
  SPEAKER_13: I didn't know it was a single barrel, one barrel kind of thing, and I bought it and I had my dad drink it and taste it because it was Jack Daniels was$20 at the time.
• 19:48
  SPEAKER_13: Actually, it's funny because Jack Daniels and$200?
• 19:52
  SPEAKER_13: No, no, Jack Daniels and Jim Beam have always been$20, but in the 80s when they were$20 for a for uh$750, that was expensive.
• 20:03
  SPEAKER_09: That's a down payment on a house.
• 20:04
  SPEAKER_13: No, that was expensive.
• 20:06
  SPEAKER_13: That was the top Jim Beam and and and Jack Daniels were top shelf.
• 20:12
  SPEAKER_13: Now they're$20 and they're they're an everyday drinker.
• 20:17
  SPEAKER_13: It's so funny how how things have changed.
• 20:20
  SPEAKER_13: Their price never changed, though.
• 20:22
  SPEAKER_13: It's always been$18.99,$19.99, right in there.
• 20:26
  SPEAKER_10: It's it's Jim Bean and the Costco hot dogs.
• 20:29
  SPEAKER_13: But uh, what I'm saying is when I was in my early 30s, it didn't it, I didn't really get into this into until well I'm telling 55 years.
• 20:41
  SPEAKER_13: 2019, I was 50, that's seven, yeah, I was 55 years old.
• 20:46
  SPEAKER_13: Yeah, you had to you had to wait till all the time.
• 20:48
  SPEAKER_13: 54, 53.
• 20:50
  SPEAKER_13: Well, plus that that helps, but I was into absinthe, I was into other stuff, but I drank a little bit of bourbon, but not like this.
• 20:59
  SPEAKER_13: And this is kind of cool, you know what I mean?
• 21:02
  SPEAKER_13: But you getting in on it early, there's no doubt that with for your generation, you guys are are dealing with some other things.
• 21:13
  SPEAKER_13: But in my opinion, the at one point, the way they the way the quality of the alcohol that they've had to to come up with to make this happen, they learned the last time there was were in the 70s where all of a sudden everybody started drinking other things.
• 21:34
  SPEAKER_13: But this is not, they they've been doing things to make it not.
• 21:38
  SPEAKER_10: I feel like you can kind of see it with like the the beer and and seltzer industry too.
• 21:44
  SPEAKER_10: Like, I mean, there's a reason white claws is so like popular.
• 21:48
  SPEAKER_10: People just want a shot of vodka in a like LaCroix.
• 21:52
  SPEAKER_13: That's what people want.
• 21:54
  SPEAKER_13: Well, that's what the sheep want.
• 21:57
  SPEAKER_13: What are you, the wolf?
• 21:58
  SPEAKER_13: No, no, the sheeple, the people who just don't get that are just the I mean, anybody who drinks a white claw and pretends.
• 22:07
  SPEAKER_13: Oh my god, and pretends they like it, pretends.
• 22:11
  SPEAKER_10: I had the mountain dew.
• 22:14
  SPEAKER_13: The mountain dew, yeah, but the mountain dew's even worse.
• 22:16
  SPEAKER_13: I'd rather drink a mountain dew.
• 23:04
  SPEAKER_13: It is like I wouldn't.
• 23:06
  SPEAKER_13: The mountain dew is I would rather make my own mountain dew.
• 23:09
  SPEAKER_13: No, I would rather put my own whiskey in my mountain dew than do what that was.
• 23:14
  SPEAKER_13: That was too sh that was like uh no, that the Mountain Dew thing.
• 23:18
  SPEAKER_10: Vodka Red Bull, vodka Red Bull.
• 23:20
  SPEAKER_10: It's true.
• 23:21
  SPEAKER_13: It's uh vodka a lot of I mean Red Bull has been going into boilermakers and stuff like that.
• 23:27
  SPEAKER_13: People have been dropping shots into it, roam shots into a thing of Red Bull's been a part of it, and the Red Bull part of it is isn't so much taste, it's the fact that you can Buzz Balls?
• 23:39
  SPEAKER_13: Buzz balls?
• 23:41
  SPEAKER_10: Yeah, I I literally think that's the most.
• 23:43
  SPEAKER_10: Strength thing I see of my of my friend.
• 23:46
  SPEAKER_13: Yes, you guys are you guys are are experimenting.
• 23:50
  SPEAKER_10: It's cheap, it's cheap, it's easy, it gets you where you need to be.
• 23:55
  SPEAKER_13: I don't know.
• 23:56
  SPEAKER_13: You haven't been, I mean, how much is a drink right now at where you work?
• 24:03
  SPEAKER_10: Do you think I know that?
• 24:05
  SPEAKER_10: Every time I got a drink there, you're sitting at the table.
• 24:07
  SPEAKER_10: You should know more than me.
• 24:09
  SPEAKER_13: Well, I mean, it's not cheap anymore.
• 24:11
  SPEAKER_13: Even when you go out, I mean, most of the stuff, things that used to be four and five bucks are now eight and nine dollars.
• 24:17
  SPEAKER_13: And things that used to be eight and nine dollars is twelve and fifteen.
• 24:20
  SPEAKER_13: I mean, to go out and have an old fashion at the distilleries like we were when we when I was there, when we had those old fashions, they were eighteen dollars.
• 24:30
  SPEAKER_11: Yeah, no, I I get it.
• 24:32
  SPEAKER_13: And it's I mean, we're dropping, you know, for me, dropping 20 spots on each drink.
• 24:38
  SPEAKER_13: I did that in the in like the early 90s when we went to New York and and we were there, and and all the drinks were 20 bucks, but that was like 1998, 99, 2000, early 2000.
• 24:52
  SPEAKER_13: Now it's everywhere.
• 24:54
  SPEAKER_13: It's just like, what is a drink?
• 24:57
  SPEAKER_13: I want to know what a drink is in Manhattan right now.
• 24:59
  SPEAKER_13: Somebody know it's killed because it's got to be 40 bucks.
• 25:03
  SPEAKER_10: It's killed the bars.
• 25:05
  SPEAKER_10: Like no one goes to a bar anymore.
• 25:06
  SPEAKER_10: Well, and the only time I ever see someone go to a bar is a pop-up bar, which has cheap gimmick drinks.
• 25:15
  SPEAKER_13: I've been in an awful lot of bars.
• 25:18
  SPEAKER_10: Like, like how many, how many like 20-year-olds are you seeing in those bars?
• 25:21
  SPEAKER_13: Well, I've been in all the bars.
• 25:23
  SPEAKER_13: I was like in Covington last year.
• 25:26
  SPEAKER_13: No, I was in Covington.
• 25:28
  SPEAKER_10: No, I can't be wearing sperries.
• 25:29
  SPEAKER_13: Okay, it's in Covington last last year in the summertime, and it was a party.
• 25:35
  SPEAKER_13: There were there were everybody was out.
• 25:38
  SPEAKER_13: I felt in a couple bars when I went in Lexington, I think about, I think it had to be three years ago, they had a vampire.
• 25:45
  SPEAKER_13: I was in a vampire bar, and then people were now this was right at the end of COVID.
• 25:52
  SPEAKER_10: That's that's that's what I was saying is that the that's not a pop-up bar, but that is a an experience bar.
• 25:59
  SPEAKER_10: You like the thing to justify you to get out, like the speakeasy craze, and that's not the easy out.
• 26:09
  SPEAKER_13: Yeah, but speakeasy, I'm not gonna find you guys in it.
• 26:13
  SPEAKER_13: No way.
• 26:13
  SPEAKER_13: That's just too expensive.
• 26:15
  SPEAKER_13: You're not paying$60 for a poor.
• 26:18
  SPEAKER_10: No, no, no, no, no, no, no.
• 26:19
  SPEAKER_10: Okay, firstly, you don't know.
• 26:21
  SPEAKER_10: I'm talking about the speakeasies that are like hidden event things.
• 26:24
  SPEAKER_13: Well, these are these speakeasies are hidden event things, they're in the wall.
• 26:28
  SPEAKER_10: Like you ever see, you know, you ever see them where like it's in the bathroom, like the entrance is like you go in the bath, you go into the bathroom, and then like you open the the sink is the door, they make a fake bathroom just for it.
• 26:41
  SPEAKER_10: It's like stuff like that, is what I'm talking about.
• 26:44
  SPEAKER_10: Not just like a normal speakeasy, I'm talking like the literal hidden event ones.
• 26:49
  SPEAKER_10: Like I watch a travel blog and they were at like a volcano.
• 26:53
  SPEAKER_13: But also, you guys have to understand you still in the room.
• 26:57
  SPEAKER_13: You still have to burn your taste buds out.
• 27:02
  SPEAKER_13: I mean, it's just once you get to be 50, you don't taste the same as you do 20.
• 27:07
  SPEAKER_13: I watch so many people like like who drink beer, like even guys at work who drink beer, there they can't drink whiskey because their taste buds still are not they haven't gotten through that part.
• 27:21
  SPEAKER_13: So, anyway, so we're gonna we're getting off the thing.
• 27:24
  SPEAKER_10: Yeah, let's start tasting some stuff.
• 27:26
  SPEAKER_10: This ice cube is melting.
• 27:27
  SPEAKER_13: We asked the audience that now.
• 27:30
  SPEAKER_13: So, one of the things is in this market, in my opinion, and actually doing the research, I think really go the craft distilleries have a shot to actually benefit from this.
• 27:44
  SPEAKER_13: And one of the reasons why, and we talked about this when I was there, is that a place like Ironfish, if they do their marketing proper properly, they have a limited fan base and they have a limited distribution of local liquor stores.
• 28:01
  SPEAKER_13: They're not yet the craft distillery, usually wants to get some stuff on a local liquor store, but they're not distributed nationally.
• 28:09
  SPEAKER_13: They're distributed states.
• 28:12
  SPEAKER_10: They did say they were.
• 28:19
  SPEAKER_13: But what I what I'm gonna say is what they put out as a craft distiller, they're not putting out massive amounts of whiskey because they don't have massive amounts of whiskey.
• 28:32
  SPEAKER_13: They put out limited releases and they're staple.
• 28:36
  SPEAKER_13: And what happens is is people, it's gotta be good, but they create an atmosphere that you go see them and then they release limited edition stuff.
• 28:50
  SPEAKER_13: Like, for instance, we'll just start off with them.
• 28:54
  SPEAKER_13: I've got this, and when we were there, y'all can see that.
• 29:03
  SPEAKER_13: I think that's blocking you.
• 29:05
  SPEAKER_13: Pull it back here.
• 29:06
  SPEAKER_13: I do see that.
• 29:08
  SPEAKER_13: How's that?
• 29:10
  SPEAKER_10: They're in 30, they're in 38 states.
• 29:13
  SPEAKER_13: 38 states, so they're getting bigger.
• 29:16
  SPEAKER_10: Um, at least that's if I'm reading this correctly.
• 29:19
  SPEAKER_13: I think it means three to eight.
• 29:22
  SPEAKER_10: No, it says, I mean, but it may just be delivery.
• 29:26
  SPEAKER_13: Yeah, they can you can order online in 38 states.
• 29:29
  SPEAKER_13: Yeah.
• 29:30
  SPEAKER_13: So so what happens is when you can order online from the distillery in 38 states, they have to have the shipping, which that's something everybody's allowed now as a craft distiller.
• 29:40
  SPEAKER_13: So that's part of the modern marketplace.
• 29:43
  SPEAKER_13: Shipping is so much easier than it used to be.
• 29:45
  SPEAKER_10: I was gonna say, surprisingly, they don't ship to Michigan.
• 29:50
  SPEAKER_13: Yeah, probably because Michigan doesn't allow them.
• 29:52
  SPEAKER_13: You gotta go.
• 29:53
  SPEAKER_10: It's like they're I know they're homestead, but it's funny, it's like they said they do not ship to Michigan.
• 29:57
  SPEAKER_13: But they've come up with this box, and what I found is they basically came up with the box, and what uh and they made it super rare.
• 30:17
  SPEAKER_13: So what they do is they do their mad angler, which this was the mad angler.
• 30:22
  SPEAKER_13: I think I left you with the with the mad angler.
• 30:24
  SPEAKER_10: You left me with the manifesto.
• 30:26
  SPEAKER_10: So the management with dead man and manifesto, and I and the what's in the box right now, that's the weeded from the exclusive release from the Burbusky Bourbon.
• 30:37
  SPEAKER_13: Yeah, that we picked up at the locker, and then they have this is Dead Man.
• 30:41
  SPEAKER_13: Yes, and the Dead Man is the unique part of this, and the Mad Angler is the a really cool brand that they basically they basically teamed up with Michael Delp, who is a writer and poet and fisherman, and they basically worked with him and he wrote the Mad Anglers Manifesto.
• 31:10
  SPEAKER_13: I speak with the voice of Water Rivillet.
• 31:16
  SPEAKER_13: Rivelay, right?
• 31:18
  SPEAKER_13: R-I-V-U-L-E-T, Rivelay, Brook, Stream, and Creek for the white water in lost gorges, boiling cataracts.
• 31:30
  SPEAKER_13: That's what that was right.
• 31:31
  SPEAKER_13: Every place where the soul of wild fish gather to remind us of the power of hydrology.
• 31:38
  SPEAKER_13: I speak with the name of rain, with the soft lips of condensation, even the dew which gathers each night, every drop, another transition from sky to earth.
• 31:50
  SPEAKER_13: I invoke the masses of insects to take over the world, to begin the hatching and mating, sure in the fact that tomorrow another dam will fail, another levee crumble, another river where you live will tire of its banks, and seek retribution on your lawn.
• 32:08
  SPEAKER_13: Ruining up your driveway, running up your driveways and into your basement, I praise the flash flood, the artisan well, the flowing hearts under our feet, the webs of underground rivers coursing through solid rock.
• 32:24
  SPEAKER_13: I fish in incantations, gen genuflexions, my body a living marker for the erstgau gauge, the erst gauge, tidal fluctuation, flood tides, and freshwater seeches.
• 32:41
  SPEAKER_13: When my eyes fall on a river on rivers, I praise their transparency, their nature of shaping their ways as they move.
• 32:50
  SPEAKER_13: Water's in my heart, churning in a white hydraulic, my tongue ongoing for a quiet pool, the skin of night settling in, may flies on the edge of moonlight, sifting out the trees.
• 33:02
  SPEAKER_13: I praise the lust for emergencies, the urge to quit the job, convert the pension funds to river frontage, the sudden impulse to carry the fly rod into a meeting, the fly ripping the lips of your superiors.
• 33:17
  SPEAKER_13: I embrace the chant of waterfalls, litany of holy rivers, bat and kill, fire hole, bighorn.
• 33:25
  SPEAKER_13: I trust only the sweet smell of rotting cedar, the scent of mud banks festering with nymphs, the rivers rising in my blood like an illness, a fever sent by God of desire to make his present known, something jolting through the veins to replace the done deal, the raise with the corner office, the soul trader you most likely have become.
• 33:49
  SPEAKER_13: That's the addendum 2026.
• 33:52
  SPEAKER_13: Now, that's a writer.
• 33:55
  SPEAKER_13: I don't know.
• 33:56
  SPEAKER_13: Is it what how would you portray that?
• 34:00
  SPEAKER_13: But the addendum of the Mad Angler, the Mad Angler brand is their brand of their distilled pot-stilled whiskey that they produce.
• 34:12
  SPEAKER_13: And it's coming of age.
• 34:13
  SPEAKER_13: They started August will be their 10-year anniversary, correct?
• 34:21
  SPEAKER_13: Yeah, they're releasing their 10-year bottle.
• 34:24
  SPEAKER_10: 10-year bottle.
• 34:26
  SPEAKER_13: August 15th, I believe.
• 34:28
  SPEAKER_13: And but they've created this with this writer.
• 34:31
  SPEAKER_13: And it when you buy the addendum or you buy the Mad Angler, you can come with a book.
• 34:36
  SPEAKER_13: He's got books there.
• 34:38
  SPEAKER_13: Yes.
• 34:38
  SPEAKER_13: Actually, Michael Delp cut you in line, if I'm not wrong.
• 34:42
  SPEAKER_13: Yes.
• 34:42
  SPEAKER_10: At the at the first party I went to, he he walked up and said, I'm so sorry, I'm running late.
• 34:47
  SPEAKER_10: Can I just please get ahead of you?
• 34:49
  SPEAKER_10: And I said, you know, sure.
• 34:51
  SPEAKER_10: I'm not in any hurry for some for some free drinks, which you get with the parties, you get two drink tickets.
• 34:59
  SPEAKER_10: One is for your like spouse or whatever, but if you come there alone, you just get two drinks and tastings for everything they got going on.
• 35:06
  SPEAKER_10: So it's a really good deal for the party.
• 35:09
  SPEAKER_10: Plus, you pick up your bottle, there's food, there's usually some sort of uh you know speech given what they're working on, and this next one, the 15th, they are having a uh barrel building as well as signing.
• 35:23
  SPEAKER_10: And if you sign it and wait 10 years, in 10 years from now, you will get a bottle from that barrel as their 20th anniversary.
• 35:34
  SPEAKER_13: Which is cool.
• 35:35
  SPEAKER_13: Now, what uh the reason why we're going through this as a craft distiller, the dead man is a 36 bottle release that they when they make the Mad Angler addendum bottle each year, they take the ends of all the bourbon that they did to blend it, and the bourbons and the whiskeys, and put them together because there's stuff left over from the batches, from the batch of each barrel, and they call it the dead man.
• 36:08
  SPEAKER_13: Well, they basically release this in a two, so you got the the Mad Angler addendum, which is the manifesto this year.
• 36:21
  SPEAKER_13: It's called the Manifesto, and then you get the dead man, but they only have 36 bottles.
• 36:27
  SPEAKER_13: So every Saturday they have a raffle.
• 36:31
  SPEAKER_10: They do have more bottles of manifesto, just not this.
• 36:34
  SPEAKER_13: No, manifesto.
• 36:36
  SPEAKER_13: They don't have more than 36.
• 36:38
  SPEAKER_13: The dead man.
• 36:39
  SPEAKER_13: So you're gonna get the combo.
• 36:40
  SPEAKER_10: The dead man is a 36.
• 36:41
  SPEAKER_13: A 36 bottle combo that you can win in a raffle.
• 36:45
  SPEAKER_13: Is the I guess.
• 36:47
  SPEAKER_13: Which when me and you went, I didn't win.
• 36:50
  SPEAKER_13: But when me and mom went, we won.
• 36:53
  SPEAKER_13: So we were able to get it.
• 36:54
  SPEAKER_13: But it's a$300 combo pack, so it's$150 a bottle, but I think the the manifesto addendum is$80.
• 37:03
  SPEAKER_10: It's I was like, yeah, it's more like and you can buy that at the distillery.
• 37:07
  SPEAKER_13: So this is Matt Angler is not, I don't believe they Matt Angler is their is their brand for the distillery.
• 37:17
  SPEAKER_10: For the distillery of their more weirder barrels.
• 37:22
  SPEAKER_13: But this is but this this is actually their own whiskey.
• 37:25
  SPEAKER_13: Whereas Ironfish, their brand, is sourced with as they keep coming on, they add a little bit more and more of their whiskey, so it's a mixture of the sourced whiskey.
• 37:38
  SPEAKER_10: And they have a lot and lot of rye fields that they're producing currently, right?
• 37:44
  SPEAKER_10: Oh, yeah.
• 37:44
  SPEAKER_10: I'm not sure if they they don't have their own, I don't think they have their own corn and they don't have their own wheat yet.
• 37:50
  SPEAKER_13: No, well, they grow rye on the on the property.
• 37:53
  SPEAKER_10: Yes.
• 37:53
  SPEAKER_10: I mean they could they could.
• 37:54
  SPEAKER_13: Someone grows the rye for them, but they have it on their own property.
• 37:57
  SPEAKER_10: Yeah, it's their own property rye.
• 37:59
  SPEAKER_13: So so then they have a club like similar to Jervasi, where you pay yearly and then you get bottles.
• 38:07
  SPEAKER_10: Kirk asked why the angler is mad, and I have the answer.
• 38:10
  SPEAKER_13: Well, he was mad in the poem, right?
• 38:13
  SPEAKER_10: Well, yes, but it's it is Michael Delp's alter ego, who is a descrip self-described environmental crusader and water shaman, and his hostility towards those feral hogs of greed isn't so much invictive or oh god, I don't know that word.
• 38:35
  SPEAKER_10: Diatribe?
• 38:37
  SPEAKER_13: Yeah, that's a that's a diatribe.
• 38:39
  SPEAKER_10: As it is an appeal for sanity in a world gone mad.
• 38:45
  SPEAKER_10: So it is it is a an eco crusader.
• 38:49
  SPEAKER_13: Okay, so just getting through this right now, I'm gonna pour some dead man in my glass just in honor of it.
• 38:56
  SPEAKER_13: But I will tell you, and this is a 36 bottle release, but I'm just telling you, this is what the distiller, the small, the craft distilleries gotta do and are doing to keep this market going.
• 39:12
  SPEAKER_13: I mean, they have people coming out on a Saturday for 36 divided by two is what, 18 Saturdays, where they're gonna giving having two raffles for people to buy three, you know.
• 39:28
  SPEAKER_10: I was gonna I was gonna say too, it's not like I don't think it's this particular thing every Saturday either.
• 39:34
  SPEAKER_10: No, it is.
• 39:35
  SPEAKER_10: It's every Saturday, it's just the box.
• 39:37
  SPEAKER_13: The box.
• 39:38
  SPEAKER_13: The box goes up for raffle.
• 39:40
  SPEAKER_13: There's only 36, and they're doing two.
• 39:41
  SPEAKER_13: I know.
• 39:42
  SPEAKER_10: I thought I thought there was a lot of things.
• 39:44
  SPEAKER_10: That's what it is.
• 39:45
  SPEAKER_10: Okay.
• 39:46
  SPEAKER_13: It's like that's how they're distributing these.
• 39:48
  SPEAKER_13: So every weekend they give they have two people who are able to purchase this bottle.
• 39:53
  SPEAKER_13: It's fantastic marketing.
• 39:55
  SPEAKER_10: One person.
• 39:57
  SPEAKER_13: Two.
• 39:58
  SPEAKER_10: Oh, wait, you're right.
• 39:59
  SPEAKER_10: Two.
• 40:00
  SPEAKER_13: I lost the first time, won the second time.
• 40:03
  SPEAKER_13: Yeah, you lost the first one.
• 40:04
  SPEAKER_13: You didn't go for the win on the second time.
• 40:06
  SPEAKER_10: I didn't.
• 40:06
  SPEAKER_10: You're right, you're right.
• 40:07
  SPEAKER_10: I didn't go for the win.
• 40:08
  SPEAKER_13: So, anyways, all right.
• 40:09
  SPEAKER_13: So that's one of the things I was gonna say.
• 40:11
  SPEAKER_10: That I'm also gonna, this is they with the whiskey club, there's only 200 bottles produced.
• 40:18
  SPEAKER_10: That's how many slots they have open.
• 40:20
  SPEAKER_10: This is last year's release, the Mizanare that I'm having.
• 40:24
  SPEAKER_13: I should put that in one too.
• 40:26
  SPEAKER_13: I'll put it in.
• 40:26
  SPEAKER_10: One one 188 out of 200.
• 40:31
  SPEAKER_13: Okay.
• 40:32
  SPEAKER_13: So now the other craft distillers distillery that I want to cover is oh my god, it's sealed like it was canned.
• 40:43
  SPEAKER_13: All right, we'll put a little of the Mizanara in there.
• 40:47
  SPEAKER_13: That doesn't pour it does not pour very well.
• 40:50
  SPEAKER_13: That don't pour very well.
• 40:51
  SPEAKER_13: I'll put the other.
• 40:57
  SPEAKER_13: I got it right here.
• 40:58
  SPEAKER_13: I should.
• 40:59
  SPEAKER_13: Yep.
• 41:00
  SPEAKER_13: Yep, there's my rag.
• 41:03
  SPEAKER_13: I will say cheers to the Mizanara.
• 41:06
  SPEAKER_11: Cheers.
• 41:10
  SPEAKER_13: So it's pottery still.
• 41:12
  SPEAKER_13: It's really good.
• 41:13
  SPEAKER_13: I mean, it's fine.
• 41:14
  SPEAKER_10: I proofed I proofed it down a bit with my with my ice and left a little water in there because it is 133.5.
• 41:23
  SPEAKER_13: I have a little.
• 41:24
  SPEAKER_13: That's the first I had tonight.
• 41:25
  SPEAKER_13: So then Whiskey Thief Distilling Company, another craft distillery, uh, and they basically do, they have a pot still, you go there, but they basically everything is everything is bottled there by the people who buy it.
• 41:44
  SPEAKER_13: I mean, it's unbelievable their releases.
• 41:47
  SPEAKER_13: Now they do single barrel releases that they bottle, but for the most part, you go there and you taste, and then if you want a bottle, you get to thief it with the whiskey thief right into your own bottle.
• 41:58
  SPEAKER_13: So it's once again, they're on the Kentucky Bourbon Trail.
• 42:02
  SPEAKER_13: Now, this place, Iron Fish, is completely out of when you think about where it is in Thompsonville, but it's close to a party community.
• 42:12
  SPEAKER_13: Michigan, yes.
• 42:12
  SPEAKER_13: When you're talking about Crystal Lake and you're talking about the lakes up there, there's a certain amount of tourism that goes through.
• 42:19
  SPEAKER_10: Well, it's it's Traverse City, really.
• 42:22
  SPEAKER_10: Yeah.
• 42:23
  SPEAKER_10: And it's it's just out of the way to make it an event.
• 42:27
  SPEAKER_10: But Traverse City has a we have a very large you know, summer month tourism, and that just brings it all to Ironfish, especially because ironfish is being served at all the bars downtown.
• 42:42
  SPEAKER_10: You can get it there.
• 42:47
  SPEAKER_13: Yeah.
• 42:48
  SPEAKER_10: I don't I don't know what I don't know a place in the Grand Traverse area that doesn't have that doesn't have Ironfish.
• 42:56
  SPEAKER_13: Right.
• 42:57
  SPEAKER_13: They have Ironfish, but they don't have Matt Angler.
• 42:59
  SPEAKER_13: Matt Angler's for the distillery.
• 43:02
  SPEAKER_10: I think their most popular is probably gonna be one of their uh their rye, they have a nice rye that they do, and then the it's the maple syrup barrel.
• 43:12
  SPEAKER_13: But now so when you get into Whiskey Thief, they're on the they're right next, they're 15 minutes from the Buffalo Trace Distillery.
• 43:23
  SPEAKER_13: Great location.
• 43:25
  SPEAKER_13: Where they're at as they evolved, they they have a great staff and they set up a unique experience that's that's similar to what they've got going out at Ironfish, but it's bigger.
• 43:41
  SPEAKER_13: I mean, they've got you know, they could do a festival, they could do live music, you know, events.
• 43:47
  SPEAKER_10: Well, I feel that's that's a little unfair.
• 43:49
  SPEAKER_10: It's like you're in the urban capital of the world.
• 43:53
  SPEAKER_10: Of course, you're gonna be bigger.
• 43:55
  SPEAKER_13: Yeah, but but there's still a craft distillery.
• 43:58
  SPEAKER_13: Pots still, what they're doing, they've had they have to source to an extent, but then now they're increasing their volume.
• 44:06
  SPEAKER_13: What what it comes down to again, this market that we're in, okay.
• 44:12
  SPEAKER_13: Perfectly, this is where you you you show you can really shine.
• 44:18
  SPEAKER_13: And a place like Ironfish, a place like Whiskey Thief, a place like Neely Family Distillery.
• 44:23
  SPEAKER_13: I think it's how they're doing it, and it basically you get the the people who still want the experience.
• 44:33
  SPEAKER_13: They still, when they're on vacation, want to go drink whiskey.
• 44:36
  SPEAKER_10: I feel like the the craft places are coining the market, as you would say.
• 44:42
  SPEAKER_10: Um, and then mainly because what is it?
• 44:44
  SPEAKER_10: Uh JD in chat made a good point a while ago that he said flippers, but I think the more commonly known word is scalpers.
• 44:54
  SPEAKER_13: No, they call them flippers or they call them, yeah.
• 44:58
  SPEAKER_13: They're called flippers.
• 44:59
  SPEAKER_13: This is called flippers are the what they call the people who do the whiskey, who who basically have businesses to buy it.
• 45:08
  SPEAKER_13: They pay people to wait in line and get them a bottle, and then they then they sell it on the secondary market.
• 45:15
  SPEAKER_10: Yes, I I understand that, but that still would technically be scalping.
• 45:20
  SPEAKER_13: Well, right, but but within the industry it's known as flippers.
• 45:23
  SPEAKER_10: Okay.
• 45:24
  SPEAKER_10: I feel like flipping though kind of puts like that you're doing something to it, like house flippers.
• 45:30
  SPEAKER_10: Like they're they're not doing it well, but they are changing the home to make it look where they're not changing, they're not like mixing their own, you know, combos of different bottles.
• 45:41
  SPEAKER_10: They are just reselling.
• 45:43
  SPEAKER_10: Yes, but the scalpers are a big issue.
• 45:45
  SPEAKER_10: Like I saw even with my non-bourbon feed, I have very little bourbon on my feed.
• 45:52
  SPEAKER_10: I saw a post about someone being a bottle of bookers for like 2500 bucks.
• 45:58
  SPEAKER_13: It was just like that's a specific booker's that's no longer it's but it's just like no, no, it was the new one.
• 46:07
  SPEAKER_10: Because everyone in the comments were saying that MSRP was 80 bucks if you could if you can get it.
• 46:14
  SPEAKER_10: And it was like their new release, brand new release, whatever.
• 46:18
  SPEAKER_13: Nobody would pay that.
• 46:19
  SPEAKER_10: That's not and then well that's that's that's the thing.
• 46:22
  SPEAKER_10: No one would pay it.
• 46:23
  SPEAKER_10: It was sitting at the top of a bar for just the prestige of having it.
• 46:30
  SPEAKER_10: Just the to to rip off the person stupid enough to buy it.
• 46:36
  SPEAKER_13: And that was the whole part of the thing.
• 46:38
  SPEAKER_13: But that probably, in my opinion, wasn't the newest bookers.
• 46:41
  SPEAKER_13: I mean, it comes out at 80.
• 46:44
  SPEAKER_13: I mean, there are bookers, like for instance, the one behind me signed by Fred No, or the one that was distilled by Booker.
• 46:51
  SPEAKER_13: Booker's been there for a long time.
• 46:53
  SPEAKER_13: What has been dead for a long time, but he made a lot, he distilled a lot of bookers, and it's still out there, and that's how it goes.
• 46:59
  SPEAKER_10: This scalping and and flipping doesn't really happen to craft distillers.
• 47:04
  SPEAKER_10: Okay.
• 47:06
  SPEAKER_13: Not as no, no, no.
• 47:09
  SPEAKER_13: It doesn't.
• 47:10
  SPEAKER_13: It doesn't.
• 47:11
  SPEAKER_13: Now, the dead man, I don't know.
• 47:14
  SPEAKER_13: Maybe maybe, but no, no, for the most part, that's the thing.
• 47:19
  SPEAKER_13: Craft distillers, you're basically buying their whiskey and you're buying their, they're making enough whiskey to have their experience.
• 47:28
  SPEAKER_10: You experience really good, and you can also take that experience home with you.
• 47:36
  SPEAKER_13: Right.
• 47:36
  SPEAKER_13: And if you want, and if you want to, if it's local, if it's one of your local distilleries, you can they're they're they're there.
• 47:43
  SPEAKER_13: You can then go buy it at your liquor store.
• 47:45
  SPEAKER_13: It's not, and then that is what I'm saying right now, and O'Sheen Smith, who basically is with the Bard distillery and they're they're fantastic, asks the question what size though does a distillery move away from craft and into a different territory.
• 48:07
  SPEAKER_13: I talked with um Harlan Wheatley, who is the master distiller of Buffalo Trace through Sazerac, and when he started, he considered Buffalo Trace a craft distillery.
• 48:20
  SPEAKER_10: I was gonna say, can I can I offer my just what I think changes it?
• 48:27
  SPEAKER_10: I was gonna say it's probably the distiller.
• 48:32
  SPEAKER_13: Their when their perception, the master distiller's perception of the brand and everything, because when a master distiller moves away from a lot of single barrel and you know, well, but but even but but you gotta remember so if you look at Buffalo Trace right now, they've they've they've been upping their production to meet the demand, which all their main stuff, but they're still doing craft distillery experimental stuff.
• 49:03
  SPEAKER_13: So I think what to find in the same thing, they built a craft distillery for Freddie No at Jim Beam so he could do craft distillery stuff on a smaller, smaller scale, and those things get released, you know.
• 49:19
  SPEAKER_13: So it really comes down to what I'm talking about, is I think, for instance, it's amount of market that you're distributing to.
• 49:29
  SPEAKER_13: And right now, the the essence of the craft distiller, like you're talking about Ironfish, or you're talking about Gervassi, or you're talking about the spirit of French Lake, or you're talking about Neely.
• 49:45
  SPEAKER_10: They have another guy doing the main stuff.
• 49:47
  SPEAKER_13: Well, they're still, yeah, they got lots of other guys doing the main stuff.
• 49:51
  SPEAKER_13: If it's funny, it's like if you go to a if you go to a pot still, it comes out.
• 49:55
  SPEAKER_13: I and when Alan Bishop was there, it's coming out, and it's a probably a little stream about two inches, right?
• 50:03
  SPEAKER_13: You go to Jim Beam while they're distilling on there, on there still, and it's coming out like a fire hose.
• 50:10
  SPEAKER_13: I mean, you are talking about it's just splat, you know, coming out insane.
• 50:15
  SPEAKER_13: And it's coming out all the time at that, it never stops.
• 50:19
  SPEAKER_13: But it's it's too like pot still, but a pot still, if you have a normal size pot still, not this giant, massive, industrialized pot still, that helps you be a craft distiller because you have to make batches of you you basically ferment, you fill the tank, it starts and it ends.
• 50:39
  SPEAKER_13: The batch ends.
• 50:41
  SPEAKER_13: On a column still, for instance, in Kentucky, or Middle West Spirits.
• 50:45
  SPEAKER_13: No, Middle West Spirits was on a column still that he got going 24-7 and he was a craft distiller.
• 50:52
  SPEAKER_13: Ryan is was a craft distiller, but when he built an 86,000 square foot distillery, he's no longer, in my opinion, I think they're in between right now because their main distillery, they're doing contract distilling, they're they're making them a lot more of a lot of other stuff that they're doing.
• 51:09
  SPEAKER_13: He did build it to be a little bit more his craftiness came through in the large distillery.
• 51:16
  SPEAKER_13: But at the same time, when that starts to hit the market, because we're about we're about two and a half years into him running it, when that stuff starts to hit the market, that is now no longer craft distillery.
• 51:29
  SPEAKER_13: Now, he said he's keeping his craft distillery open because he wants to keep exploring.
• 51:35
  SPEAKER_13: So the question is does the craft distillery or the big distillery who basically has built on a craft distillery or a craft distillery who's built on a big distillery but keeps running the craft distillery still qualify as a craft distiller?
• 51:55
  SPEAKER_13: That's a big question.
• 51:56
  SPEAKER_10: And I think that's up to the master distiller running it.
• 52:00
  SPEAKER_13: So this is my opinion.
• 52:03
  SPEAKER_13: Craft distilleries create relationships with their with their people.
• 52:08
  SPEAKER_13: You can't you can't shake Jimmy Russell's hand every weekend.
• 52:14
  SPEAKER_13: Now, Jimmy Russell does come out and shake hands and meet people, that's kind of cool, but he no longer makes the bourbon.
• 52:20
  SPEAKER_13: I mean, he's part of it, but he's not actually making it.
• 52:24
  SPEAKER_13: But you can actually go to a craft distillery and meet the owners and the distillers easily.
• 52:32
  SPEAKER_13: They're there.
• 52:32
  SPEAKER_10: I mean who do we who do we meet at Ironfish?
• 52:35
  SPEAKER_10: We met the Jeff.
• 52:36
  SPEAKER_13: He is the head of production.
• 52:39
  SPEAKER_10: He has the production, but we also met the master distillery.
• 52:41
  SPEAKER_13: Yeah, the distiller on the podcast, which his name was Will.
• 52:46
  SPEAKER_10: There was two that well, one was the master, one was the master sealer, one was the I don't know what his title would have been.
• 52:55
  SPEAKER_13: But yes, you get to meet everybody who now if they start to get bigger, you know.
• 53:01
  SPEAKER_10: You go to the parties and they're also there.
• 53:02
  SPEAKER_10: Like they're just there hanging out.
• 53:05
  SPEAKER_13: I mean, if you go to Jim Beam, it just it it costs a little bit more, but the parties are similar.
• 53:13
  SPEAKER_10: One 125 plus a bottle?
• 53:15
  SPEAKER_10: I mean, you're paying$350 for three parties.
• 53:18
  SPEAKER_13: Yes.
• 53:19
  SPEAKER_10: So like one and you get three bottles.
• 53:21
  SPEAKER_10: I mean, that's pretty good of a deal.
• 53:23
  SPEAKER_10: Like a lot of things.
• 53:23
  SPEAKER_13: Well, it's a great deal.
• 53:24
  SPEAKER_13: But I mean,$225 you can go to, well, I don't know what it is now, but there's dinners with um Jim, Fran, Fred, and Freddie.
• 53:32
  SPEAKER_13: No.
• 53:33
  SPEAKER_13: I mean, that's how I met them.
• 53:34
  SPEAKER_13: So they've but see the the large distilleries also understand how important the craft distillery, the the craft distillery experience is to meet them.
• 53:46
  SPEAKER_13: They give them their that you have access.
• 53:48
  SPEAKER_13: They're industrial people, they're not rock stars, they're basically people who produce good whiskey.
• 53:56
  SPEAKER_13: And but the marketing of meeting that person who produces the whiskey that you want, that is that is un irreplaceable.
• 54:07
  SPEAKER_13: It has to happen.
• 54:08
  SPEAKER_10: Oh, yeah.
• 54:09
  SPEAKER_10: I feel like there's even an aspect of like when they're down to earth, it's more relatable and you have this want to support them more.
• 54:19
  SPEAKER_13: Right.
• 54:20
  SPEAKER_10: Like a down-to-earth guy that is a master distiller, you're gonna want to buy what they're doing because you want to support the people.
• 54:29
  SPEAKER_10: Because that I think that is the craft, the craft distilleries are about the people.
• 54:34
  SPEAKER_13: Right.
• 54:35
  SPEAKER_10: They're for the people and about the people.
• 54:40
  SPEAKER_13: All right.
• 54:41
  SPEAKER_10: So well, it's like, I mean, again, it's it's a McDonald's.
• 54:47
  SPEAKER_10: I mean, you know everywhere you go.
• 54:49
  SPEAKER_10: I mean, Buffalo Trace, Jam Bean, like they're all gonna taste the same throughout the entire country.
• 54:56
  SPEAKER_10: Like they're all coming realistically from the same place, they're all being distributed from where they are.
• 55:04
  SPEAKER_10: It's like again, it's the it's the original idea of McDonald's.
• 55:06
  SPEAKER_10: That's not say now.
• 55:07
  SPEAKER_10: I don't want to compare them to modern McDonald's, but the original idea of McDonald's are you it's the same quality everywhere.
• 55:13
  SPEAKER_10: We're uh just craft distillery.
• 55:15
  SPEAKER_10: I mean, I don't want to like don't name names, but there's probably been a couple of craft distilleries we've been to that don't taste good that are bad.
• 55:23
  SPEAKER_13: Put it this way there used to be, they're gone.
• 55:27
  SPEAKER_13: Now there's not anymore.
• 55:30
  SPEAKER_13: The craft distilleries that I go to and the people sending me this to taste is phenomenal.
• 55:35
  SPEAKER_10: Do you think though that that's because of you getting bigger and not the craft distilleries getting better?
• 55:42
  SPEAKER_10: Because there's probably some craft distilleries that are bad, and that also means bad marketing, which don't contact you, and that means they never get tasted by you.
• 55:51
  SPEAKER_10: Where when you were smaller, you were searching them out, and that's what you taste about.
• 55:56
  SPEAKER_13: I I never was I never was searching them out.
• 56:00
  SPEAKER_13: I would say that people have always contacted me.
• 56:03
  SPEAKER_13: I would send out a thing and people would contact me and send me the stuff.
• 56:07
  SPEAKER_13: Now they're just sending me the stuff.
• 56:09
  SPEAKER_13: I'm tasting a lot more from craft distillers.
• 56:11
  SPEAKER_13: And every craft distiller that I taste or or the people who are blending all this, the quality is way up over what it was.
• 56:19
  SPEAKER_13: You could get stuff that wasn't good.
• 56:21
  SPEAKER_10: I mean, are we are we getting to a point where like like like in in sports right now, we're getting to the the peak performance of players, like we're getting to the human limits of the world record for swimmers and the world records for runners.
• 56:37
  SPEAKER_10: Are we getting to like on the distilling on the distilling aspect, are we getting to like techniques that can't really be vested that are like you know, commonplace.
• 56:51
  SPEAKER_10: If you know how to do it this one way, you can't really make something bad.
• 56:57
  SPEAKER_13: Do you know what I'm saying?
• 56:58
  SPEAKER_13: You're right.
• 56:59
  SPEAKER_13: I think you're at the company.
• 57:01
  SPEAKER_13: But but we're beyond that.
• 57:03
  SPEAKER_13: Most people that are doing it are taking it to that next level where it used to be.
• 57:10
  SPEAKER_10: That's what I'm saying is like they're getting above it, but like even Ironfish with the IV drips.
• 57:14
  SPEAKER_10: Like that's something unique individual is producing really good.
• 57:19
  SPEAKER_13: But that doesn't necessarily mean that it's gonna be better, it's just a different way of doing it to see if it does better and worked out.
• 57:26
  SPEAKER_13: Okay, so the last part.
• 57:29
  SPEAKER_10: But we're having we have to get more crazy.
• 57:33
  SPEAKER_13: The craft distilleries have it used to be that they were too young and then it was grainy and they were too overpriced because, but now they got five to eight year stocks, they're mixing and blending stuff, plus they're doing their own stuff, and then they got better, they they've learned their barrel programs.
• 57:51
  SPEAKER_13: They have experienced their their the person who started blending has been blending for years now and has better stuff to blend.
• 58:01
  SPEAKER_10: But like also has as MGP like up their production as well to provide more for these small distillers.
• 58:10
  SPEAKER_13: No, actually, no, they're all getting so much that MGP is experiencing the old there, they have too many barrels.
• 58:19
  SPEAKER_13: It used to be they they had so many because they needed it, and now they got they got aging whiskey all over the place for cheaper because of the fact that these these craft distilleries are starting to use their own whiskey because it's old enough.
• 58:34
  SPEAKER_13: So, and then they're also getting more consistent releases.
• 58:38
  SPEAKER_10: But that then makes it cheaper for a small distillery to get started by purchasing the MVP.
• 58:44
  SPEAKER_13: Well, because starting it, but nobody's starting in this market because the investing the investors are no longer there.
• 58:50
  SPEAKER_13: Okay, well, it's easy.
• 58:52
  SPEAKER_13: The person who's passionate, you know, might be able to start it, but for the most part, starting is it's it but what's happening is at the right time when this this cutoff happened, when the cut when the I call it a plateau, it's just flatlining.
• 59:07
  SPEAKER_13: It's not going down, but it's not going up.
• 59:09
  SPEAKER_13: But when this happened, the big guys had to stop and slow down because they were geared up full out going, and they had to back off because they have enough for the next seven, eight years.
• 59:20
  SPEAKER_13: And then when you're talking about the the craft distilleries, what it's backed off to on the big guys, they're not experiencing because they're not on the shelf throughout the whole country, they're selling to the country through their websites and they're on the shelf locally, and they still can reach personally to the local market.
• 59:46
  SPEAKER_13: So this slowdown has been a great thing for the craft distillers because they weren't producing too much.
• 59:55
  SPEAKER_13: They were producing what they could produce, but they're not even close to producing too much, like the big guys were.
• 1:00:01
  SPEAKER_13: I mean, the one Achin says it's just the squeeze on the market.
• 1:00:08
  SPEAKER_13: If you want to make bourbon, it has to be the best.
• 1:00:11
  SPEAKER_13: It's like that with any spirit now, too.
• 1:00:14
  SPEAKER_13: And and I agree.
• 1:00:15
  SPEAKER_13: You've always had to make you should have been making quality spirits if you didn't know what you were doing and you were making crappy spirits, or you had an owner who just wanted to cut prices.
• 1:00:26
  SPEAKER_10: I'm gonna disagree with that for everything, but vodka, because cheap, cheap, easy vodka.
• 1:00:33
  SPEAKER_10: I mean, there's the reason they called it the special K in Ohio.
• 1:00:37
  SPEAKER_10: Kemchada was just like what everyone drank, just because everyone was like, But that's you're coming out of that market.
• 1:00:46
  SPEAKER_13: I mean, even now, some vodkas, as you get older or whatever, people want a little bit of quality, so the hangover is not so bad.
• 1:00:54
  SPEAKER_10: Of course, of course.
• 1:00:56
  SPEAKER_10: But all you needed in college was a six, uh, uh, a$12 bottle of Kimchata, which was like a gallon of it, and a Brita filter.
• 1:01:06
  SPEAKER_10: That's all you needed.
• 1:01:08
  SPEAKER_10: You just run that thing through a Brita filter five or six times, and it tastes like it tastes like gray goose.
• 1:01:14
  SPEAKER_13: Anyways, so the the the segment, the last thing of that what are the challenges?
• 1:01:19
  SPEAKER_13: Craft distilleries still face enormous hurdles.
• 1:01:22
  SPEAKER_10: Wait, before the challenge, do you want to try the dark arts?
• 1:01:26
  SPEAKER_13: Well, we'll get there.
• 1:01:27
  unknown: Okay.
• 1:01:28
  SPEAKER_13: We'll get there.
• 1:01:29
  SPEAKER_10: Or the last thing, though.
• 1:01:30
  SPEAKER_13: So I'll just No, this is not the last thing.
• 1:01:32
  SPEAKER_10: Oh, you said the last you that's what you said.
• 1:01:34
  SPEAKER_13: No, we're craft.
• 1:01:35
  SPEAKER_13: Okay, craft distilleries face enormous hurdles.
• 1:01:38
  SPEAKER_13: Distribution, getting into the stores is incredibly expensive, shelf space is limited, national brands dominate.
• 1:01:45
  SPEAKER_13: But that's right where the slowdown is.
• 1:01:49
  SPEAKER_13: Where the national brands were owning it, they basically that's where it is.
• 1:01:55
  SPEAKER_13: It's that's where the slowdown is.
• 1:01:58
  SPEAKER_10: And so well, how hard is it to get into like a Walmart or a Meyer in a state that allows the alcohol purchase in those stores?
• 1:02:06
  SPEAKER_10: Like, how hard is it to get on those shelves?
• 1:02:08
  SPEAKER_13: It's it's it's hard and expensive.
• 1:02:10
  SPEAKER_13: I mean, it's through distribution.
• 1:02:12
  SPEAKER_13: You have to pay your distributor, and he puts it where he thinks it should go.
• 1:02:16
  SPEAKER_13: They actually so what the way the way alcohol works is from when you're in a distillery, once the distributor buys it or once the state buys it, you've made your sale.
• 1:02:29
  SPEAKER_13: Now it's on them to sell it at what price they want to sell it.
• 1:02:34
  SPEAKER_13: But they're not gonna just keep coming back if there's if your stuff's just gonna sit on the shelf.
• 1:02:39
  SPEAKER_13: So that's why distribution is hard for a small place.
• 1:02:43
  SPEAKER_13: But people are doing it.
• 1:02:45
  SPEAKER_13: I mean, dark arts, as he keeps going, that the although he's not a craft distillery, he is, but he is blending and doing it, and he's doing uh his art is the craft of blending, and then it's all the barrels that he can buy.
• 1:03:00
  SPEAKER_13: Now, consumers compare everything to Buffalo Trace, Wild Turkey, Elijah Craig, Knob Creek, and when those bottles are$35 to$60 and a craft bottle is$90, it has to be exceptional.
• 1:03:11
  SPEAKER_13: Now, I will say, as when we're talking about a cast strength bourbon that Middle West Spirits is doing, so as they transition from a craft distillery to a bigger distillery, they're they're putting their barrel strength out at$54.99.
• 1:03:29
  SPEAKER_13: That's right in there where it needs to be.
• 1:03:47
  SPEAKER_13: I believe their ironfish bourbon there was$34.
• 1:03:50
  SPEAKER_13: So they're right there with Knob Creek and whatever, right?
• 1:03:53
  SPEAKER_13: And they're a craft distillery.
• 1:03:55
  SPEAKER_13: Large companies spend spend millions of dollars.
• 1:03:57
  SPEAKER_13: Craft distilleries depend on podcasts, festivals, YouTube, Facebook, word of mouth, and you know, getting out within the community.
• 1:04:08
  SPEAKER_10: The Mad Angler is actually only 56.
• 1:04:13
  SPEAKER_13: The manifesto.
• 1:04:15
  SPEAKER_10: I mean, yes.
• 1:04:19
  SPEAKER_10: It's the only one they sell, I think is the manifesto.
• 1:04:23
  SPEAKER_10: It doesn't say the manifesto on it, but it does just say the Mad Angler bourbon, which I believe the manifest.
• 1:04:28
  SPEAKER_13: Okay, there you go.
• 1:04:29
  SPEAKER_13: So they've they've they've matched the market.
• 1:04:32
  SPEAKER_13: Now, in today's the what is what is to the current consumer trend?
• 1:04:37
  SPEAKER_13: Okay, today's drinker wants quality over hype, better value, transparency, grain to glass stories, single barrels, bottle exclusive, and distillery experiences.
• 1:04:50
  SPEAKER_13: Many analysts describe today's whiskey buyer as a drinking more intentionally rather than buying every limited release.
• 1:04:59
  SPEAKER_13: Now, I will say that that is actually, when you think about it, right there is what the craft distilleries are doing.
• 1:05:10
  SPEAKER_13: They got the quality over the hype, they're a better value, so they've all been lowering their prices, right?
• 1:05:18
  SPEAKER_13: Just what you said.
• 1:05:19
  SPEAKER_13: Transparency, they tell you what they're what's going on.
• 1:05:22
  SPEAKER_13: Grain to glass, that's every craft distiller, right?
• 1:05:28
  SPEAKER_13: Single barrels, obviously, bottle exclusives, that's where Dravasi and Ironfish and the old Carter Social Club, they all get that.
• 1:05:42
  SPEAKER_13: This is, and then they give you an experience.
• 1:05:45
  SPEAKER_13: You gotta give them an experience.
• 1:05:46
  SPEAKER_13: I tell you, Whiskey Thief gives you one of the best experiences you possibly can be on.
• 1:05:52
  SPEAKER_13: There's a place called Jay Mattingley across the street from Buffalo Trace that give you gives you a blending experience unlike no other.
• 1:06:01
  SPEAKER_13: So each craft distiller has to define their experience.
• 1:06:06
  SPEAKER_13: And Ironfish isn't somebody who, you know, they basically hired a pissed-off fisherman writer to do a bourbon.
• 1:06:18
  SPEAKER_10: It's not only supporting the local business of the arts, but as well as putting the local Michigan spin on it.
• 1:06:27
  SPEAKER_13: But I will ask you this when he asked to go in front of you in line, did he seem angry?
• 1:06:33
  SPEAKER_10: No, he was the nicest guy ever.
• 1:06:35
  SPEAKER_10: Well, and that's why that's why I read I read it for you, though.
• 1:06:38
  SPEAKER_10: It's his alter ego.
• 1:06:40
  SPEAKER_13: Okay.
• 1:06:41
  SPEAKER_10: It's the things he wished he could do and protecting the waterfront and whatnot.
• 1:06:45
  SPEAKER_13: But I will give you this also the tourism matters, right?
• 1:06:49
  SPEAKER_13: How many bottles have you bought simply because you visited the distillery?
• 1:06:54
  SPEAKER_13: So getting to the distillery, plus, when you're on vacation, you've got some extra money put aside for so you so this is where the craft distilleries, unless you're tourism in in Kentucky to visit the big guys, but this is where the craft distilleries are just going crazy.
• 1:07:27
  SPEAKER_13: And you're gonna and then what do craft producers do?
• 1:07:33
  SPEAKER_13: Tours.
• 1:07:34
  SPEAKER_13: Here's the check mark tours, restaurants, cocktail bars, gift shop, and events.
• 1:07:41
  SPEAKER_13: These experiences often gener generate critical.
• 1:07:44
  SPEAKER_13: Revenue beyond retail shelves.
• 1:07:46
  SPEAKER_13: I mean iron fish.
• 1:07:47
  SPEAKER_10: I mean tour, yes.
• 1:07:49
  SPEAKER_13: We went to the restaurant, yes, with a really good chef.
• 1:07:53
  SPEAKER_13: Cocktail bars, yes.
• 1:07:55
  SPEAKER_13: We sat at the cocktail, we sat at their cocktail bar.
• 1:07:58
  SPEAKER_10: Okay, I'm gonna be honest with you, I think we got special treatment.
• 1:08:03
  SPEAKER_10: When we went, that was the best food I've had there.
• 1:08:06
  SPEAKER_10: But when me and Ellie went and we were nobody's it wasn't that good.
• 1:08:12
  SPEAKER_10: It was like no no no it wasn't as good as that.
• 1:08:16
  SPEAKER_10: But it was deep it was very good, but it wasn't that good.
• 1:08:20
  SPEAKER_10: Like I got a bunless barbecue pork or something or other, and they filled a bowl, entire bowl with barbecue pork, and you got a pizza, and I I swear to god, they just did something, they extra cheese, extra sausted, and I watched the girl behind the counter go, these guys are VIP.
• 1:08:42
  SPEAKER_13: We are VIP.
• 1:08:43
  SPEAKER_13: I mean, we were, yeah, but also no, Walker said he doesn't wish for levees to fail.
• 1:08:49
  SPEAKER_13: Walker, that is the mad angler's alter ego.
• 1:08:54
  SPEAKER_13: That's the writer's alter ego.
• 1:08:56
  SPEAKER_10: He doesn't really wish for it, it's just he was writing he wants he wants everything to return back to nature to catch the next best fish, you know.
• 1:09:07
  SPEAKER_10: So also um well, I will say with my generation on there, I want to bring this up because I have only ever seen one bottle online that I've been like, oh, I want that.
• 1:09:20
  SPEAKER_10: And I'm not sure what the exact marketing is, but it's it's rare character.
• 1:09:24
  SPEAKER_10: Is that craft or with that is that bigger?
• 1:09:30
  SPEAKER_13: Rare character?
• 1:09:31
  SPEAKER_13: What about no and they're their rare characters are blenders, so and they're but Well I'll show you what the one bottle that I have seen that I have been like, oh, I would love this bottle as a young person.
• 1:09:45
  SPEAKER_00: Yeah.
• 1:09:46
  SPEAKER_10: And it's the Costco hot dog bottle.
• 1:09:50
  SPEAKER_13: I have a rare character with a lion on it.
• 1:09:54
  SPEAKER_10: And I know you have a rare character, but there's something about a rare character hot dog single barrel.
• 1:10:02
  SPEAKER_13: Did you I saw that there was a ranch dressing beer.
• 1:10:07
  SPEAKER_10: Exactly.
• 1:10:08
  SPEAKER_13: I mean exactly.
• 1:10:09
  SPEAKER_13: Yeah, they're going after they're going after your the retarded aspect of your generation.
• 1:10:16
  SPEAKER_13: And I'm gonna drop the retarded.
• 1:10:19
  SPEAKER_13: No, beer shouldn't taste.
• 1:10:20
  SPEAKER_13: No, no, no, no.
• 1:10:22
  SPEAKER_13: So y'all, you all dip, you all dip your pizza in ranch dressing and you use ranch dressing in a way, but it I I draw the line, I draw the line at beer.
• 1:10:34
  SPEAKER_13: I draw the line at beer.
• 1:10:36
  SPEAKER_13: I'm uh you want to know what I think of that beer?
• 1:10:40
  SPEAKER_13: I I don't like it.
• 1:10:44
  SPEAKER_13: Anyways, anyways, let's get wait, we gotta keep on we we we gotta keep on the on the on the beer.
• 1:10:50
  SPEAKER_11: It's a big big moment, you're retarded.
• 1:10:57
  SPEAKER_13: In this market, right, right.
• 1:11:00
  SPEAKER_13: Ranch flavored let's go with ranch flavored beer.
• 1:11:04
  SPEAKER_13: Yeah.
• 1:11:05
  SPEAKER_13: Oh no.
• 1:11:06
  SPEAKER_10: Anyways, all right, so ranch dressing in my bourbon and mixed.
• 1:11:10
  SPEAKER_13: Okay, so we're gonna finish up with this topic, but then we're gonna go bring people on a panel, and this panel's gonna be organized, and I'm gonna ask everybody questions this time.
• 1:11:21
  SPEAKER_13: So when I go on this one, this is what we're gonna do.
• 1:11:25
  SPEAKER_13: We're going to go, we're gonna finish up with the small crap, but then I'm gonna do a lightning invite, we're gonna invite everybody on.
• 1:11:32
  SPEAKER_13: I'm gonna keep, I'm gonna keep recording.
• 1:11:34
  SPEAKER_13: I'm not gonna end it, and I'm gonna bring everybody on for this, okay?
• 1:11:39
  SPEAKER_13: So this part is the the debate topic.
• 1:11:42
  SPEAKER_13: So this is what why the big guys are kind of peaked, okay?
• 1:11:48
  SPEAKER_13: The secondary market has finally peaked, okay?
• 1:11:52
  SPEAKER_13: Flippers, Facebook groups, bottle hunting.
• 1:11:55
  SPEAKER_13: And the reason why it peaked, in my opinion, is because the distilleries started charging more for their bottles.
• 1:12:04
  SPEAKER_13: So it used to be Russell's 13 comes out at$80 and it's selling for five, six hundred dollars on the secondary market instantaneously.
• 1:12:15
  SPEAKER_13: People pay up to$800,000,$900.
• 1:12:17
  SPEAKER_13: Pappy comes out.
• 1:12:18
  SPEAKER_13: People pay for Pappy Van Winkle 12 year, they're paying$1,1200.
• 1:12:23
  SPEAKER_13: I mean, it's just crazy what was happening.
• 1:12:25
  SPEAKER_13: So they've raised their prices so that Russell's 13 comes out and it's$169.99, and those it's not as lucrative for those flippers anymore.
• 1:12:39
  SPEAKER_13: And then they can't pay as much for somebody, can't give somebody$100 to stand in line, buy a bottle at$160, now you're at$260 and sell it for$300.
• 1:12:50
  SPEAKER_13: You're only making$40.
• 1:12:52
  SPEAKER_13: So the secondary market has really toppled.
• 1:12:59
  SPEAKER_13: Okay, that's one thing.
• 1:13:00
  SPEAKER_13: And the distilleries are one.
• 1:13:02
  SPEAKER_13: People have some of those bottles.
• 1:13:04
  SPEAKER_13: It's just like it's not what it used to be.
• 1:13:07
  SPEAKER_13: Then are unicorn bottles becoming easier to find.
• 1:13:11
  SPEAKER_13: What we're looking at is what they were making less of because they weren't meeting market demand.
• 1:13:17
  SPEAKER_13: They've started making more of and they're meeting it so that they can sell it at the price they're releasing it at.
• 1:13:44
  SPEAKER_13: But what that took them down, the big guys down, because the demand and everybody got unicorns and everything, and then the craft distilleries are filling in for locally, people can get a taste of Kentucky or a taste of Ohio locally without having to travel where they've already traveled to.
• 1:14:12
  SPEAKER_13: So that's kind of where we're at, okay?
• 1:14:15
  SPEAKER_13: So let's throw out the invitation.
• 1:14:18
  SPEAKER_13: Anyone who wants to join us on Facebook, I'm gonna throw this out and we're gonna have.
• 1:14:24
  SPEAKER_10: Are we gonna taste the dark arts?
• 1:14:27
  SPEAKER_13: Yeah, we'll do that with everybody on.
• 1:14:29
  SPEAKER_10: Okay.
• 1:14:30
  SPEAKER_13: This is and this is 9 46.
• 1:14:34
  SPEAKER_13: This is a half-hour panel that I will finish at 10 o'clock.
• 1:14:40
  SPEAKER_10: Or whenever we finish it.
• 1:14:42
  SPEAKER_13: No, I'm for the actual podcast.
• 1:14:44
  SPEAKER_13: I'm gonna finish at 10:15.
• 1:14:47
  SPEAKER_13: All right, I need to find the invite.
• 1:14:52
  SPEAKER_13: Where is it?
• 1:14:53
  SPEAKER_13: Okay, okay.
• 1:14:55
  SPEAKER_13: Oh, there it is.
• 1:14:56
  SPEAKER_13: Copy invite.
• 1:14:59
  SPEAKER_13: Copy invitation.
• 1:15:00
  SPEAKER_13: Here it comes.
• 1:15:04
  SPEAKER_13: All right, I need this.
• 1:15:07
  SPEAKER_13: Everybody, this is a treat on that wasn't right.
• 1:15:14
  SPEAKER_13: There we go.
• 1:15:15
  SPEAKER_13: Write a comment.
• 1:15:17
  SPEAKER_13: There we go.
• 1:15:22
  SPEAKER_13: Here it comes.
• 1:15:23
  SPEAKER_13: Yep.
• 1:15:23
  SPEAKER_13: I invited anybody who wants to come in.
• 1:15:26
  SPEAKER_13: We're gonna ask a couple questions about the market.
• 1:15:30
  SPEAKER_10: Who'd you send that?
• 1:15:32
  SPEAKER_13: Facebook.
• 1:15:33
  SPEAKER_10: I don't see it in the chat.
• 1:15:35
  SPEAKER_13: It just it hits.
• 1:15:36
  SPEAKER_13: It takes all right, just click away.
• 1:15:42
  SPEAKER_13: Come on in.
• 1:15:44
  SPEAKER_13: Well, anybody who wants in, we're waiting.
• 1:15:46
  SPEAKER_13: I'm drinking this dark arts.
• 1:15:48
  SPEAKER_13: All right.
• 1:15:49
  SPEAKER_10: Great Burbamax ski.
• 1:15:51
  SPEAKER_10: 6.5 years.
• 1:15:55
  SPEAKER_10: There's Walker, our ranch covered man.
• 1:16:00
  SPEAKER_10: Oh good.
• 1:16:03
  SPEAKER_06: I've been linkless, and I don't mean because you didn't do it right.
• 1:16:06
  SPEAKER_06: I mean because my Facebook didn't want to cooperate the last couple of days.
• 1:16:10
  SPEAKER_06: Leave in my room here in a second.
• 1:16:12
  SPEAKER_13: I hate it when I go linkless.
• 1:16:16
  SPEAKER_06: Yeah.
• 1:16:17
  SPEAKER_06: It was it was frustrating.
• 1:16:19
  SPEAKER_06: It would have a red color background on Facebook and it wouldn't let me click the link.
• 1:16:24
  SPEAKER_06: And then when it would let me click the link, it would just not do anything for a while.
• 1:16:27
  SPEAKER_06: It was weird.
• 1:16:28
  SPEAKER_06: Well, it's good now.
• 1:16:29
  SPEAKER_13: It sounds like meta.
• 1:16:32
  SPEAKER_13: Yeah.
• 1:16:34
  SPEAKER_06: But yeah, the story behind that set is I was working at a summer camp for one summer, and they did a skit.
• 1:16:42
  SPEAKER_06: Sounds like instead of actual shampoo in the skit, they laddered my hair.
• 1:16:47
  SPEAKER_06: It was a skit with a midget, you know, that has like hands where or feet where the hands should be, hands from somebody else, all this other kind of stuff.
• 1:16:56
  SPEAKER_06: And um, yeah, the shampoo was made of ranch, and I smelled of ranch for three days.
• 1:17:02
  SPEAKER_06: It was not pleasant.
• 1:17:04
  SPEAKER_10: I mean, I don't know, ranch smells pretty good.
• 1:17:08
  SPEAKER_06: Not when you have to live with it 24-7 for three days.
• 1:17:13
  SPEAKER_06: I could not get that out of that smell out of my hair, no matter how much I washed for a long time.
• 1:17:19
  SPEAKER_06: So that was terrible, yeah.
• 1:17:22
  SPEAKER_06: Which made it worse.
• 1:17:23
  SPEAKER_06: Now I like ranch, but I didn't back then, so that made it even worse.
• 1:17:27
  SPEAKER_13: So why does Ray wait?
• 1:17:29
  SPEAKER_13: Click on the link.
• 1:17:30
  SPEAKER_13: I'll give Ricky the blink again.
• 1:17:33
  SPEAKER_13: He's here, no connect.
• 1:17:34
  SPEAKER_10: It's hard not to like ranch.
• 1:17:37
  SPEAKER_13: People in your in your browser, you gotta update it.
• 1:17:42
  SPEAKER_10: It is the all-American condiment.
• 1:17:45
  SPEAKER_13: You gotta update your browser.
• 1:17:47
  SPEAKER_13: Photo, but but Facebook just does not update fast.
• 1:17:52
  SPEAKER_06: No.
• 1:17:53
  SPEAKER_06: But even though I had it updated, it had some issues.
• 1:17:56
  SPEAKER_06: Sometimes my browser my Facebook will be in green, and today it worked, and it was in green.
• 1:18:02
  SPEAKER_06: Sometimes it will be in red background, and for whatever reason, I can click that link as many times as I want.
• 1:18:08
  SPEAKER_06: It will not do a thing.
• 1:18:09
  SPEAKER_06: I don't know what the setting is, I don't know what the issue is, but it wasn't an update, it was something else.
• 1:18:15
  SPEAKER_06: So it worked for me today.
• 1:18:17
  SPEAKER_10: Make this stuff anymore.
• 1:18:19
  SPEAKER_13: Well, there we go.
• 1:18:20
  SPEAKER_13: Everybody's coming in on that line.
• 1:18:21
  SPEAKER_13: I think it worked.
• 1:18:22
  SPEAKER_13: Yeah.
• 1:18:25
  SPEAKER_15: Cheers, Radio.
• 1:18:28
  SPEAKER_16: All right.
• 1:18:31
  SPEAKER_16: Ricky's coming in.
• 1:18:35
  SPEAKER_16: Yeah, I think I was leaving a three out of the middle of my number.
• 1:18:38
  SPEAKER_16: I got it.
• 1:18:40
  SPEAKER_13: And oh she's coming in too.
• 1:18:43
  SPEAKER_13: Yeah.
• 1:18:44
  SPEAKER_06: Kirk's coming in.
• 1:18:45
  SPEAKER_13: Kirk's coming in.
• 1:18:46
  SPEAKER_10: What just happened to me?
• 1:18:48
  SPEAKER_13: What did you do?
• 1:18:49
  SPEAKER_13: Bite your lip?
• 1:18:51
  SPEAKER_10: No, the ice cube froze to the glass and then broke off during my sift, which just splashed my entire face with this bourbon.
• 1:19:04
  SPEAKER_04: I think what happened was all the old men just came on to tell you how they pissed them off this afternoon.
• 1:19:11
  SPEAKER_04: That's what I think just happened.
• 1:19:14
  SPEAKER_10: All right, all right, all right.
• 1:19:17
  SPEAKER_10: He tells me before it starts.
• 1:19:18
  SPEAKER_10: That's what he does.
• 1:19:19
  SPEAKER_10: He says, piss off as many people as possible.
• 1:19:25
  SPEAKER_03: I went and moved a carpet.
• 1:19:27
  SPEAKER_03: I moved a dining room table and rolled a carpet up that I wasn't going to do till this weekend.
• 1:19:33
  SPEAKER_03: Just go like that's because I got you little.
• 1:19:35
  SPEAKER_03: I think he is.
• 1:19:37
  SPEAKER_16: This is just well I'm glad I'm I'm glad I missed all that stuff.
• 1:19:42
  SPEAKER_16: I deal with these people all day long.
• 1:19:46
  SPEAKER_03: Who what did you just say these people?
• 1:19:49
  SPEAKER_16: Who people between 20 and 40.
• 1:19:54
  SPEAKER_10: It's a little that's a little ageist of you, Randy.
• 1:19:58
  SPEAKER_16: It is.
• 1:19:58
  SPEAKER_10: I can live with that.
• 1:20:00
  SPEAKER_16: It is very ageist of you.
• 1:20:02
  SPEAKER_16: If you want to be ageist, the ones that I deal with, some of them are the best people I've ever met in my life.
• 1:20:08
  SPEAKER_16: But if you want to be age and others, I wonder how they get out of bed in the morning.
• 1:20:12
  SPEAKER_13: But you could be ages towards Randy and just say 65 and above.
• 1:20:18
  SPEAKER_16: Well, you could get it, you could nail it and say 60 and above and get your dad too.
• 1:20:22
  SPEAKER_16: No, he likes me.
• 1:20:23
  SPEAKER_10: I mean, both of you qualify for the early bird special.
• 1:20:27
  SPEAKER_10: So I do.
• 1:20:28
  SPEAKER_16: Oh, that happened.
• 1:20:29
  SPEAKER_16: Guess what?
• 1:20:29
  SPEAKER_16: Well, I also call part of the senior discount.
• 1:20:32
  SPEAKER_16: I used to love it because I could get the senior discount and the student discount and get them both at once.
• 1:20:36
  SPEAKER_13: See, that's why that's why the difference between me and Randy.
• 1:20:40
  SPEAKER_13: I have not used one senior discount yet because I refuse.
• 1:20:46
  SPEAKER_13: Because I'm not a I'm not a fucking senior.
• 1:20:51
  SPEAKER_13: Well, they just automatically give it to me, and I'm not going to argue.
• 1:20:54
  SPEAKER_13: Well, they don't give it not me.
• 1:21:00
  SPEAKER_16: I don't.
• 1:21:00
  SPEAKER_10: I mean, you can take that senior discount and pay for all your beard die.
• 1:21:06
  SPEAKER_16: Well, I wouldn't even have to have a senior discount to pay for all my beer.
• 1:21:11
  SPEAKER_04: I really don't think we drink white claw here.
• 1:21:16
  SPEAKER_16: Nobody, nobody drinks white claw.
• 1:21:19
  SPEAKER_10: I'm tapping into a new market of viewers.
• 1:21:21
  SPEAKER_13: Yeah.
• 1:21:23
  SPEAKER_14: All right, guys.
• 1:21:24
  SPEAKER_14: I said if you think or Seth, if you think that when you hit our age that you're not going to be a whiskey and bourbon conserver or something like that, you are mistaken, my friend.
• 1:21:36
  SPEAKER_14: What are you talking about?
• 1:21:36
  SPEAKER_14: So just one sec here.
• 1:21:38
  SPEAKER_14: Sometimes the old things are the best things.
• 1:21:41
  SPEAKER_14: But another one thing I want to tell you too.
• 1:21:43
  SPEAKER_14: There is no man on the planet, no man anywhere that wants you to be better than him, than your dad.
• 1:21:51
  SPEAKER_14: That's a fact with everybody.
• 1:21:53
  SPEAKER_14: So, and I think you know that too.
• 1:21:55
  SPEAKER_14: But Seth, I can understand where you're coming from with the expensive stuff and all that thing.
• 1:21:59
  SPEAKER_14: I remember one of Snicker bars was a dime and it was twice the size of them all.
• 1:22:03
  SPEAKER_14: So I get I get where you're coming from.
• 1:22:06
  SPEAKER_14: You said a lot of valid things, and what you do say is valid, kind of thing.
• 1:22:10
  SPEAKER_14: But never say never because you'll be at this point sometime too, and us old men will be dead and gone.
• 1:22:16
  SPEAKER_14: We'll be pushing six feet of daisies if you remember some of these conversations.
• 1:22:20
  SPEAKER_16: Yeah, but we'll be looking down from heaven laughing.
• 1:22:23
  SPEAKER_13: That's true.
• 1:22:24
  SPEAKER_13: That's true.
• 1:22:25
  SPEAKER_13: That that that he's that he's getting drunk off his ass nightly on my collection.
• 1:22:31
  SPEAKER_10: I mean, I was gonna say, the moment he goes, that's about like what, eight thousand dollars of bourbon going to my house?
• 1:22:37
  SPEAKER_13: What do you mean 8,000?
• 1:22:39
  SPEAKER_10: 80,000?
• 1:22:41
  SPEAKER_13: Jesus.
• 1:22:42
  SPEAKER_13: I mean, I got I got I got four bottles that cost 8,000.
• 1:22:47
  SPEAKER_10: Your funeral's gonna be catered.
• 1:22:49
  SPEAKER_10: We're gonna be open bar.
• 1:22:50
  SPEAKER_16: Yeah, we're gonna be we're pouring the uh we're pouring the rest of that booker's we're boring the rest of that booker's rust 2016 run on your grave.
• 1:23:00
  SPEAKER_10: I'm not gonna bury you.
• 1:23:01
  SPEAKER_10: I'm gonna I'm gonna fucking fill your hole up with bourbon.
• 1:23:10
  SPEAKER_13: Okay, at least you've referred to my grave.
• 1:23:13
  SPEAKER_13: You're gonna fill my grave with bourbon.
• 1:23:15
  SPEAKER_13: What hole are you filling?
• 1:23:18
  SPEAKER_13: The the grave hole.
• 1:23:21
  SPEAKER_11: The whole continuity.
• 1:23:24
  SPEAKER_13: All right, all right, all right.
• 1:23:25
  SPEAKER_13: So here we go, guys.
• 1:23:27
  SPEAKER_13: So let's get back to it.
• 1:23:28
  SPEAKER_13: I've got more for you.
• 1:23:30
  SPEAKER_13: Okay, okay, here we go.
• 1:23:32
  SPEAKER_13: The reason why I took you all on, the first question, I'm gonna I'm gonna start with Ricky.
• 1:23:38
  SPEAKER_03: Yes, sir.
• 1:23:39
  SPEAKER_13: Which craft distillery has surprised you most out of craft distilleries?
• 1:23:46
  SPEAKER_03: Oh, wow.
• 1:23:48
  SPEAKER_04: You know, I I can't I'm not gonna really answer that because I really don't know who who and all hears this directly.
• 1:23:57
  SPEAKER_04: But everything starts with a dream or not.
• 1:24:03
  SPEAKER_04: And and when people put their compassion into it and they go on with it, you know, you know, I I don't like tomatoes.
• 1:24:11
  SPEAKER_04: But when I make tomato juice, it's the best fucking tomato juice that was ever made.
• 1:24:16
  SPEAKER_04: I bite them from and and uh man, yeah.
• 1:24:25
  SPEAKER_04: I I I don't I don't want I don't want don't put me on the spot to tell people directly or anybody.
• 1:24:31
  SPEAKER_04: I have uh I do have I I have a lot of bourbons or that I enjoy drinking and whiskeys.
• 1:24:38
  SPEAKER_04: I drink a lot of whiskey.
• 1:24:40
  SPEAKER_04: I will drink I will tell you this, I drink a lot more whiskey than I do bourbon.
• 1:24:49
  SPEAKER_04: I want to say that that Evan Hill's done a really good job when they came around and and set their stuff up down there.
• 1:24:59
  SPEAKER_04: It'll it'll it'll knock you down.
• 1:25:02
  SPEAKER_04: You know, I always said take take a half a shot on the first, you know, you can give them old crow after the next.
• 1:25:09
  SPEAKER_04: It's uh it's good stuff.
• 1:25:11
  SPEAKER_04: So that's that I'm just gonna leave it at that.
• 1:25:13
  SPEAKER_16: Okay.
• 1:25:14
  SPEAKER_16: I ask the question, is is Heaven Hill considered, I mean, they're so big now, are they still considered a craft?
• 1:25:21
  SPEAKER_13: I don't think so.
• 1:25:22
  SPEAKER_13: Not at this point, but they were.
• 1:25:25
  SPEAKER_16: Yeah, I was gonna say, I don't I wouldn't call them a craft distillery at this point.
• 1:25:30
  SPEAKER_04: I you know, and and with craft distilleries, it's a dream.
• 1:25:34
  SPEAKER_04: Everything's a dream.
• 1:25:36
  SPEAKER_04: I mean it you bleed into it.
• 1:25:40
  SPEAKER_04: I mean, if you want to know the truth, I have the best craft distillery in America.
• 1:25:45
  SPEAKER_04: But I only make I only make about 20 gallons a year.
• 1:25:49
  SPEAKER_16: So um, I've got I would have to do we count blenderies?
• 1:25:53
  SPEAKER_13: No, it's a craft, they gotta make their own.
• 1:25:56
  SPEAKER_13: I mean, blenderies are part of the craft industry, but we're talking about Carter doesn't count.
• 1:26:02
  SPEAKER_04: No, I've got the old hand crank, I got the old hand crank.
• 1:26:05
  SPEAKER_04: I grab my apples and go core them and I grind them, and I grind my pears, and I grind my stuff and I make my own stuff, and then I build my own barrel.
• 1:26:16
  SPEAKER_04: And I set my own stuff up.
• 1:26:19
  SPEAKER_04: And you know, here's something I'll never be able to duplicate it.
• 1:26:22
  SPEAKER_04: Okay.
• 1:26:22
  SPEAKER_04: One batch might be really good, some batch might be worth a shit.
• 1:26:26
  SPEAKER_13: So you want to give out your phone number so people can get you orders?
• 1:26:30
  SPEAKER_04: No, I'm not.
• 1:26:31
  SPEAKER_04: I don't want, I don't think if you're my friends, it's free.
• 1:26:35
  SPEAKER_04: If I don't know you, get the hell out of here.
• 1:26:37
  SPEAKER_04: That's a robot.
• 1:26:39
  SPEAKER_13: All right, all right.
• 1:26:40
  SPEAKER_10: I'm gonna go, Ricky.
• 1:26:41
  SPEAKER_10: I take back everything I said.
• 1:26:43
  SPEAKER_10: You guys, old people are amazing, you know, way more than me.
• 1:26:49
  SPEAKER_10: Somebody wants a free can.
• 1:26:51
  SPEAKER_16: I'm gonna send it's not that I'm gonna send you a free can of PBR.
• 1:26:56
  SPEAKER_10: Yeah, well, you know, it'll get it'll go down the same way.
• 1:27:01
  SPEAKER_13: Send that to Matt.
• 1:27:03
  SPEAKER_13: Yeah, no, if I were to address if I were to address that question, you are gonna address that question.
• 1:27:10
  SPEAKER_13: I'll go to US.
• 1:27:13
  SPEAKER_16: I would go a little bit smaller.
• 1:27:15
  SPEAKER_16: And I mean, I've had several surprise me, but it would almost have to be Garrison Brothers on a closer to national scale, a very regional scale, it would have to be, and Garrison Brothers, just because I love the flavor of their stuff, but he's doing a really good job.
• 1:27:40
  SPEAKER_16: He was he was in marketing or or something before on a you know, a major corporation, so he knows how to do that kind of stuff on a smaller scale than that.
• 1:27:50
  SPEAKER_16: This run by a guy that has a full-time day job in addition to running his distillery.
• 1:27:56
  SPEAKER_16: I would have to go with Detlink because they make some really interesting, phenomenal stuff.
• 1:28:04
  SPEAKER_16: And and and he makes it to his taste.
• 1:28:07
  SPEAKER_16: He doesn't care if you like it or not.
• 1:28:09
  SPEAKER_16: If he likes it, he's making it.
• 1:28:10
  SPEAKER_16: If he doesn't, that's fine.
• 1:28:13
  SPEAKER_16: And if you don't like it, screw you.
• 1:28:15
  SPEAKER_16: And if I'm going totally local, probably one y'all have never heard of, which is oh dang, I can see the bottle.
• 1:28:31
  SPEAKER_16: I can see three of their bottles.
• 1:28:32
  SPEAKER_16: I can't call the name of it.
• 1:28:34
  SPEAKER_16: It's in Jacksonville.
• 1:28:36
  SPEAKER_16: I'll have to look it up.
• 1:28:38
  SPEAKER_16: But just a little tiny spot in Jacksonville.
• 1:28:41
  SPEAKER_16: Or no, King's County, King's Family Distillery in Sevier Home.
• 1:28:45
  SPEAKER_16: They've really surprised me with their stuff.
• 1:28:47
  SPEAKER_12: Okay.
• 1:28:47
  SPEAKER_16: And Matt, we're paying you how much he loves all of most all their stuff.
• 1:28:52
  SPEAKER_13: All right.
• 1:28:53
  SPEAKER_13: And then John, what do you what what craft distillery has surprised you the most?
• 1:28:59
  SPEAKER_05: Well, buddy, we were there.
• 1:29:01
  SPEAKER_05: Go of all.
• 1:29:04
  SPEAKER_13: You like that millet?
• 1:29:06
  SPEAKER_05: The millet is interesting.
• 1:29:08
  SPEAKER_05: That three pack we did.
• 1:29:10
  SPEAKER_05: This wheat we did.
• 1:29:11
  SPEAKER_05: I've got wheat is really good.
• 1:29:13
  SPEAKER_05: They're thresh and winnows, which is more of like their you know, allocated annual release.
• 1:29:21
  SPEAKER_05: Uh yeah, they're premium.
• 1:29:23
  SPEAKER_05: Yeah, they're premium, correct, Rainy.
• 1:29:25
  SPEAKER_05: It's solid.
• 1:29:26
  SPEAKER_05: You know, you can drink it by itself, you can mix it, and I uh truthfully, they are really good mixing.
• 1:29:32
  SPEAKER_05: Making old fashions with their weeded for me has been wonderful.
• 1:29:37
  SPEAKER_05: But yeah, and I and I mean that's not biased at all because Cobalt's in Chicago, but they have been very solid.
• 1:29:43
  SPEAKER_05: Surprising for sure.
• 1:29:46
  SPEAKER_13: All right.
• 1:29:46
  SPEAKER_13: How about you, Walker?
• 1:29:49
  SPEAKER_06: Honestly, since I've tasted Buzzards to Roost, most of the products that I've had from them, including one that got left behind more or less after one of the bourbon festivals, there was a bottle that was still being proliferated in Barnes Town that they had that was a toasted oak, and it was amazing.
• 1:30:06
  SPEAKER_06: I have this single barrel that you have that uh several folks in this uh in this podcast have that was local to me at Fort Knox.
• 1:30:15
  SPEAKER_06: So Buzzers Reef for me, probably.
• 1:30:18
  SPEAKER_06: And then I have several other favorites, of course, but I think that was probably the most surprising.
• 1:30:24
  SPEAKER_13: All right.
• 1:30:25
  SPEAKER_13: So Knobbs, what what what's the most what's yours?
• 1:30:31
  SPEAKER_13: Obviously.
• 1:30:32
  SPEAKER_10: I mean, I really I really only have one, and that's iron fish.
• 1:30:35
  SPEAKER_13: I mean, but it is uh it was surprising.
• 1:30:38
  SPEAKER_10: I mean it is and you know what?
• 1:30:40
  SPEAKER_10: We tried it what was that, a year and a half ago?
• 1:30:44
  SPEAKER_10: Were we Was that pod that podcast that we did with them?
• 1:30:48
  SPEAKER_13: With them?
• 1:30:49
  SPEAKER_10: Yeah, a year and a half ago, and even just a in a year and a half.
• 1:30:53
  SPEAKER_13: The pot the podcast was last last August.
• 1:30:56
  SPEAKER_13: It was actually the close to a year, yeah.
• 1:31:00
  SPEAKER_10: But even even since then, like, because we gotta try a lot of their stuff early.
• 1:31:05
  SPEAKER_10: The stuff they're putting on the shelves right now is quality, good tasting.
• 1:31:13
  SPEAKER_10: And I even got the uh what what did I get?
• 1:31:16
  SPEAKER_10: The riverbed?
• 1:31:17
  SPEAKER_10: The riverbed is amazing.
• 1:31:18
  SPEAKER_10: That bottle that came out from them that I got independent from you.
• 1:31:23
  SPEAKER_09: Yeah.
• 1:31:24
  SPEAKER_10: Like I bought it myself, which means a lot, because I only have like maybe three bottles in this collection that I have purchased.
• 1:31:31
  SPEAKER_13: So so, in other words, when you go there and you're like, what should I get?
• 1:31:37
  SPEAKER_13: And then I venmo you the money that's still purchasing yourself.
• 1:31:42
  SPEAKER_10: You venmo me the money for the knob.
• 1:31:44
  SPEAKER_10: I paid for the all right.
• 1:31:50
  SPEAKER_13: Yes.
• 1:31:50
  SPEAKER_13: We'll go, we'll we'll we'll go off of okay.
• 1:31:53
  SPEAKER_10: You can't you can't go off right now, and then especially because we just tasted their heirloom, their 10-year anniversary heirloom bottles.
• 1:31:59
  SPEAKER_10: I mean, these this is just fantastic.
• 1:32:02
  SPEAKER_13: Well, their weeded one it's it's weeded I mean, it's just the weeded heirloom, and I took it it's a a I mean it's it's on the level and it's through the club, Brandy.
• 1:32:14
  SPEAKER_13: And this when you come for the tasting, you're gonna do this.
• 1:32:18
  SPEAKER_13: It's it it has a Pappy Caramel to it.
• 1:32:22
  SPEAKER_13: I mean, it is good.
• 1:32:24
  SPEAKER_13: I took the better of the two bottles because I was like well, you know what though, we got the third one coming.
• 1:32:31
  SPEAKER_10: I'll be able to try the third one, and I'm taking off work for the third one because I only work weekends because I'm a stay-at-home dad.
• 1:32:39
  SPEAKER_10: Taking off work for the third release, going to the party, and I'll I'll report back on how it is.
• 1:32:45
  SPEAKER_13: Okay.
• 1:32:46
  SPEAKER_10: They give you a taste without opening your own bottle.
• 1:32:48
  SPEAKER_10: They open their own bottle.
• 1:32:51
  SPEAKER_13: How about you, Kirk?
• 1:32:54
  SPEAKER_14: Oh, as far as the crafts?
• 1:32:56
  SPEAKER_13: What's the most surprising to you?
• 1:32:59
  SPEAKER_14: That's that's that's really tough.
• 1:33:05
  SPEAKER_14: High West?
• 1:33:07
  SPEAKER_14: Still Austin Garrison.
• 1:33:11
  SPEAKER_14: They're all putting out some amazing stuff.
• 1:33:13
  SPEAKER_14: I know High West when they first were talking high west five years ago.
• 1:33:19
  SPEAKER_14: I've got a prisoner share bottle here that is just incredible.
• 1:33:24
  SPEAKER_14: Very, very good.
• 1:33:26
  SPEAKER_14: But that was finished off in uh red blended wine barrels.
• 1:33:31
  SPEAKER_14: A lot of the stuff a lot of the stuff that's coming.
• 1:33:36
  SPEAKER_16: What's that, Randy?
• 1:33:37
  SPEAKER_16: Just tell me where the key is.
• 1:33:40
  SPEAKER_16: We're still coming.
• 1:33:42
  SPEAKER_16: We have we are we already got our tickets.
• 1:33:43
  SPEAKER_16: Just tell me where the key is.
• 1:33:44
  SPEAKER_14: Oh, good, yeah, good.
• 1:33:46
  SPEAKER_14: But still, Austin, they've been putting out some good stuff.
• 1:33:50
  SPEAKER_14: There's so many out there that's doing good, but uh as a state as a whole, Texas is really surprising me in a lot of ways.
• 1:33:59
  SPEAKER_14: Texas is surprising me in a lot of ways.
• 1:34:02
  SPEAKER_14: Is that fair?
• 1:34:04
  SPEAKER_14: Yeah, totally.
• 1:34:05
  SPEAKER_14: Yeah, I've got two, I've got oh shit, I forgot about Frey Ranch.
• 1:34:11
  SPEAKER_14: Yeah, Frey Ranch is freaking killing it.
• 1:34:14
  SPEAKER_14: I can't find it when I'm here, but anytime I'm going over to California or something like that, which that's a whole nother story.
• 1:34:21
  SPEAKER_14: But anyway, if I buy the Frey Ranches, the barrel picks, the rice or whatever, shit, I get them home and I drink one a week and then they're gone.
• 1:34:30
  SPEAKER_14: They're that bad.
• 1:34:32
  SPEAKER_16: We get up here if you need some.
• 1:34:34
  SPEAKER_16: Tiny.
• 1:34:35
  SPEAKER_16: What about?
• 1:34:36
  SPEAKER_08: Yeah.
• 1:34:36
  SPEAKER_16: What did you think?
• 1:34:38
  SPEAKER_16: And I just thought of this one.
• 1:34:41
  SPEAKER_16: What do you think about George Washington?
• 1:34:43
  SPEAKER_16: Speaking of scrap distilleries or small ones, George Washington's distillery.
• 1:34:48
  SPEAKER_13: I really love George Washington's distillery, except for the fact that it's in disarray.
• 1:34:55
  SPEAKER_13: So, you know.
• 1:34:57
  SPEAKER_16: The whiskey, once it's on the shelf, it's pretty, it's not in disarray anymore.
• 1:35:01
  SPEAKER_13: Well, now it is.
• 1:35:02
  SPEAKER_13: I mean, it's just in disarray for now.
• 1:35:04
  SPEAKER_13: What it the stuff that Steve Basure was producing is is fantastic.
• 1:35:09
  SPEAKER_13: And he and they they stay true to the craft.
• 1:35:13
  SPEAKER_13: I mean, we're talking about they have ways of pulling the water source the way it was done by George Washington out of the river and back into the river.
• 1:35:24
  SPEAKER_13: I mean, everything is set up there as far as frontier or you know, colonial whiskey making is at what it was doing.
• 1:35:33
  SPEAKER_13: Even the grist mill is run, they they rebuilt it exactly how it was.
• 1:35:38
  SPEAKER_13: It's amazing to watch what they what what kind of engineering was available in the you know the late 1700s and how much of it's transferred into what we do.
• 1:35:52
  SPEAKER_13: You know, and there's you know, certain things that they do and how they did it.
• 1:35:57
  SPEAKER_13: But as far as what they're you know, what they're doing now, I was dis I I pretty much was disappointed in the fact that they are in this this state of where they've gone, you know, 10 years of running, and then all of a sudden it's just been all blown up over bookkeeping.
• 1:36:21
  SPEAKER_13: Anyway, yeah, that's beside the point.
• 1:36:23
  SPEAKER_16: So I do I haven't met O'Sheen.
• 1:36:26
  SPEAKER_16: O'Sheen, I'm Randy Ford, nice to meet you.
• 1:36:28
  SPEAKER_13: Well, nice to meet you, Randy.
• 1:36:32
  SPEAKER_13: So O'Sheen, are so you're associated with Bard distillery?
• 1:36:41
  SPEAKER_13: Bard distilling?
• 1:36:42
  SPEAKER_13: Yeah.
• 1:36:43
  SPEAKER_13: I don't think so.
• 1:36:44
  SPEAKER_13: What where Barton?
• 1:36:46
  SPEAKER_13: Barton?
• 1:36:47
  SPEAKER_13: Where do you you don't have any ties to a distillery?
• 1:36:51
  SPEAKER_01: No, I'm on distillery, but Okay.
• 1:36:54
  SPEAKER_01: Yeah, so that's really it.
• 1:36:57
  SPEAKER_01: I I mean I've kind of watched a lot of Alan Bishop stuff and I've talked with him uh for a little while now, but you know, that's as far as I go as far as being involved in the business.
• 1:37:09
  SPEAKER_01: So Okay, awesome.
• 1:37:11
  SPEAKER_01: Where where are you located?
• 1:37:15
  SPEAKER_01: I'm in Iowa.
• 1:37:16
  SPEAKER_13: In Iowa?
• 1:37:17
  SPEAKER_13: Okay, cool.
• 1:37:18
  SPEAKER_01: You can hear the corn corn grow there.
• 1:37:21
  SPEAKER_13: I love it.
• 1:37:23
  SPEAKER_01: Yeah, um, and you know, as as an answer to your question about craft distilleries, there's one here in Iowa that uh makes a really good product.
• 1:37:31
  SPEAKER_01: It's a Lonely Hope distillery, but their bourbon is called Steeple Ridge.
• 1:37:36
  SPEAKER_01: Okay, and uh it's fantastic.
• 1:37:38
  SPEAKER_01: It's one of my favorites as far as like bigger scale, something not as local.
• 1:37:46
  SPEAKER_01: My favorite personally is the Ben Holiday soft red wheat and Rick Houseproof Missouri.
• 1:37:52
  SPEAKER_01: Uh out of Western Missouri, yeah.
• 1:37:55
  SPEAKER_01: Yeah, I don't have that one here.
• 1:37:57
  SPEAKER_05: Oh, sheen, do you like the Cedar Ridge at all?
• 1:38:00
  SPEAKER_01: Um, they're all right.
• 1:38:02
  SPEAKER_01: I'm I'm not a big fan of their stuff.
• 1:38:05
  SPEAKER_01: Um I'm just more like a I like the more rye-heavy things.
• 1:38:09
  SPEAKER_16: Oh, he's a man after my own heart.
• 1:38:12
  SPEAKER_05: Yeah, I hear you on that, buddy.
• 1:38:15
  SPEAKER_05: Okay, that's that's awesome.
• 1:38:17
  SPEAKER_05: Jeff, I joined late.
• 1:38:19
  SPEAKER_05: Thank you for joining us.
• 1:38:21
  SPEAKER_13: What was that, John?
• 1:38:22
  SPEAKER_05: I said I joined late.
• 1:38:23
  SPEAKER_05: I apologize.
• 1:38:24
  SPEAKER_05: No, you guys were getting going.
• 1:38:26
  SPEAKER_05: Did you talk about Thornton distilling at all?
• 1:38:28
  SPEAKER_13: No, I we I we've we were talking and we were going and we were having some good conversations that was upsetting Ricky, and then well it was it wasn't like it was upsetting.
• 1:38:40
  SPEAKER_04: I was like, you know what?
• 1:38:41
  SPEAKER_04: I can have the same conversation with my kids upstairs.
• 1:38:44
  SPEAKER_04: I just let's walk in there and talk to some men.
• 1:38:47
  SPEAKER_04: I've I've talked that's that's I was like, all right, here we go.
• 1:38:50
  SPEAKER_13: But Ricky, but Ricky, you have your kids upstairs.
• 1:38:54
  SPEAKER_13: My kids in Michigan, so I was just having the conversation with him in Michigan.
• 1:38:59
  SPEAKER_08: I understand.
• 1:39:03
  SPEAKER_16: My kids out on the ocean protecting our country somewhere, somewhere.
• 1:39:07
  SPEAKER_04: It's it's it's it's all great.
• 1:39:09
  SPEAKER_04: I mean, the the the reason that we we we the reason we even started to drink and well A is to put up with our wives from years and years before.
• 1:39:21
  SPEAKER_04: And and you know, we're gonna talk about your the the the and Tanya, I want to tell you, you said this earlier today, and it really hit into me.
• 1:39:30
  SPEAKER_04: Your mind's gonna change when you turn 25, it changes.
• 1:39:34
  SPEAKER_04: And when you turn from when you're 18 and 25, and then 32, and then and then when you're and you're somewhere around getting close to that 40 mark.
• 1:39:44
  SPEAKER_04: That's why I've been married four times, and and you know, and and each one's different, and you know, it's just uh it's like whiskey, and you say, I don't drink whiskey, you'll drink the rock gut cheapest shit you can because you know what?
• 1:40:03
  SPEAKER_13: That last one was tough, but the one before that before, and you think you know, man.
• 1:40:10
  SPEAKER_13: You know, I'll give so I I'll give you like for me, you know for me.
• 1:40:15
  SPEAKER_16: Y'all are sitting there talking crap.
• 1:40:17
  SPEAKER_16: My wife of 37 plus years is sitting beside me listening.
• 1:40:21
  SPEAKER_13: For me, Ricky, I actually my wife evolved with me, so yes, it changed, but she evolved along the way.
• 1:40:32
  SPEAKER_13: So there was the 20, the the 18-year-old, the 20, the 30, the 40, the 50, and now we're into the 60.
• 1:40:41
  SPEAKER_10: And I, you know, Ricky, you just gotta stop bottling them so early.
• 1:40:47
  SPEAKER_10: No, no, no.
• 1:40:48
  SPEAKER_04: Here's here's the bottom line, and this is where I've got a little mail thing.
• 1:40:54
  SPEAKER_04: Any story to drink whiskey is a good story.
• 1:40:57
  SPEAKER_04: Yeah, just drink whiskey.
• 1:41:00
  SPEAKER_04: That's all whiskey is is a story.
• 1:41:02
  SPEAKER_04: So so this year, my whatever it takes.
• 1:41:06
  SPEAKER_13: After the third shot, hell, it don't matter, just keep going on.
• 1:41:10
  SPEAKER_13: So this year, my surprise distillery was Bard.
• 1:41:16
  SPEAKER_09: You can't keep talking after that.
• 1:41:19
  SPEAKER_09: Just let us all compose ourselves.
• 1:41:24
  SPEAKER_13: Where is Bard?
• 1:41:25
  SPEAKER_13: It's it's it's um outside of Bardstown, about 35 minutes, but I think they just put a tasting room in Bardstown, from what I can tell.
• 1:41:34
  SPEAKER_13: But they do this, so there they I've been told to go out there, I haven't.
• 1:41:42
  SPEAKER_13: But what's their brand called?
• 1:41:44
  SPEAKER_13: It the Cinder Block, but it's called Bard.
• 1:41:47
  SPEAKER_13: Cinder and Smoke.
• 1:41:48
  SPEAKER_13: Cinder and Smoke, thank you, thank you.
• 1:41:51
  SPEAKER_13: And it's actually called Bard, right?
• 1:41:53
  SPEAKER_13: Oh, Walker?
• 1:41:55
  SPEAKER_13: Yes.
• 1:41:56
  SPEAKER_13: And I did not expect, I I was gifted at the end of the Kentucky Bourbon Festival last year, and Cinder and Smoke was given to me, and it is one of the really good bourbons I've had.
• 1:42:14
  SPEAKER_13: It was very, and when it comes to surprising, since I hadn't put much time and effort into that brand and kind of knew about it, because everybody knows um Kim Bard.
• 1:42:26
  SPEAKER_13: The Bard family has it's their name, and they've taken that to a level of, you know, up to a level of bringing back that brand, and they've done a fantastic job.
• 1:42:39
  SPEAKER_13: So that one was the most surprising to me.
• 1:42:43
  SPEAKER_13: All right, so I'm gonna put it around one more, I got one more take question, I gotta decide.
• 1:42:51
  SPEAKER_13: So what who does from the craft distilleries that you've done, who does the best bourbon trail, bourbon fan experience from craft distilleries that you've been to?
• 1:43:10
  SPEAKER_13: I'll start with I'll start with you, Kirk.
• 1:43:14
  SPEAKER_14: I have no idea, guys.
• 1:43:16
  SPEAKER_14: I haven't been out in a distillery out of the state of Montana ever.
• 1:43:20
  SPEAKER_13: So I'm gonna tell you this, Kirk.
• 1:43:22
  SPEAKER_13: When we when you do come, it's gonna be an extravaganza of distillery experiences that will put together that year that you come.
• 1:43:34
  SPEAKER_14: I saw that you had two more tickets left.
• 1:43:36
  SPEAKER_14: I was kind of like, uh I think they'll notice if I leave work this year.
• 1:43:40
  SPEAKER_14: Uh but I will definitely be there next year with either my wife or one of my boys.
• 1:43:46
  SPEAKER_14: You gotta, if you're just selling outright tickets, I'll probably fill up half the bus, to be honest with you.
• 1:43:51
  SPEAKER_13: You got well you have tickets too.
• 1:43:54
  SPEAKER_13: Two more tickets too.
• 1:43:56
  SPEAKER_13: The bus tour.
• 1:43:57
  SPEAKER_13: I got two left left.
• 1:43:59
  SPEAKER_16: I may change, I may be able to change my schedule.
• 1:44:04
  SPEAKER_13: Well, I got one guy, get uh I could have just one left.
• 1:44:08
  SPEAKER_13: Were you you that's all you would need, right?
• 1:44:11
  SPEAKER_13: Correct.
• 1:44:12
  SPEAKER_13: Okay.
• 1:44:13
  SPEAKER_13: So what did I just pour?
• 1:44:15
  SPEAKER_13: I gotta remember.
• 1:44:16
  SPEAKER_13: I I'll have to go back and look because I don't know.
• 1:44:18
  SPEAKER_14: But the caramel.
• 1:44:26
  SPEAKER_14: I keep going on these exotic palm trees and freaking fish things and all that stuff in uh Europe.
• 1:44:34
  SPEAKER_14: And well, I'm getting out the age analysis where it's like, you know what, I want to spend my dollar and go to a distillery and then go across the street and eat barbecue.
• 1:44:43
  SPEAKER_14: And then hang out with my Scotchy bourbon boy buddies.
• 1:44:47
  SPEAKER_10: There's nothing better than some bourbon and barbecue.
• 1:44:50
  SPEAKER_13: Well, he just did that with me, and one of the great things about the craft distilleries and the distilleries is they've all so there's a there's any distillery that's worth a shit has is is competing in the distillery bathroom competition.
• 1:45:09
  SPEAKER_13: Because distilleries have the most phenomenal bathrooms on the planet.
• 1:45:13
  SPEAKER_13: You walk in, they got, I mean, you go to you go into Woodford Reserve, and there's basically original artwork hanging on the walls in the bathroom.
• 1:45:24
  SPEAKER_10: Like Ironfish, though, I want to cut this important, has the two bathrooms in the main place.
• 1:45:32
  SPEAKER_10: But when you're when you're taking the tour, it's fruit the single food fly, you've seen it like nine times now.
• 1:45:39
  SPEAKER_10: But when you're taking the tour and whatnot, they have an outdoor bathroom that is phenomenal, way better than the indoor restaurant bathroom.
• 1:45:50
  SPEAKER_10: And it is it is true, there is nothing better than having a tour of the facility and then going and using that bathroom.
• 1:46:01
  SPEAKER_14: Well, I can tell you as far as bathrooms, the best place I ever pissed was the Hofbroth house because that's where the Nazi party started, and we whooped the shit out of them guys, and I can piss in his house.
• 1:46:11
  SPEAKER_14: Otherwise, another one would be when you got six inches of ice on the bottom walker.
• 1:46:17
  SPEAKER_14: When you get six inches of ice on the bottom of a trough, that's pretty freaking nice.
• 1:46:23
  SPEAKER_13: That's pretty awesome.
• 1:46:24
  SPEAKER_13: That would be Wrigley Field.
• 1:46:26
  SPEAKER_13: They basically have troughs with ice in them.
• 1:46:28
  SPEAKER_13: Yep.
• 1:46:29
  SPEAKER_13: But anyway, steam.
• 1:46:31
  SPEAKER_13: But I will tell you, I will tell you that seriously, I mean my my wife about five years ago, we would be doing the the, you know, we'd go about and we were doing tours through Kentucky and whatever, and I'm like, she'd be like, I gotta go to the bathroom, and we'd find some crappy ass gas station or or fast food to go.
• 1:46:53
  SPEAKER_13: And I've just said to her, I said, I'm like, from now on, it's a distillery.
• 1:46:58
  SPEAKER_13: That's where we're stopping for bathrooms.
• 1:47:00
  SPEAKER_13: And so I'll say we're driving along and we're driving in through Frankfurt, and I'm like, I gotta go.
• 1:47:05
  SPEAKER_13: And it's like, we're stopping at Buffalo Trace.
• 1:47:08
  SPEAKER_13: Not only that, but but the but the gifts at the gift shops are so much better than at the gas station.
• 1:47:17
  SPEAKER_14: I'm the same.
• 1:47:18
  SPEAKER_14: Not not distilleries, but I'm I'm not using the public restroom if I don't have to.
• 1:47:22
  SPEAKER_14: But I'm telling you, distilleries.
• 1:47:24
  SPEAKER_14: I'll go to a college and I'll go to a hospital, I'll go to a clinic and act like I'm there for something, and then oh, this is nice.
• 1:47:30
  SPEAKER_13: Everyone, every distillery wants to one up, and every distillery is top of the line, plumbing, smell, everything's it's like they are all in a goddamn competition.
• 1:47:44
  SPEAKER_13: They seriously are.
• 1:47:46
  SPEAKER_04: I never dreamed, I never dreamed on this this this this group of guys or gentlemen here that uh would be talking about which distillery was the best to go shit on.
• 1:47:58
  SPEAKER_04: That's all I gotta say.
• 1:47:59
  SPEAKER_04: And uh nothing like a pine tree in the back, man.
• 1:48:03
  SPEAKER_04: That's it's pretty cool.
• 1:48:05
  SPEAKER_04: It's pretty cool that that's where we've gone to.
• 1:48:07
  SPEAKER_04: And I'm glad we've got to this point in our relationship with all you guys.
• 1:48:11
  SPEAKER_04: Cheers.
• 1:48:12
  SPEAKER_04: Yep, cheers to you all.
• 1:48:16
  SPEAKER_04: Cheers, cheers, cheers.
• 1:48:16
  SPEAKER_14: Yeah, I'm reminded of the two places in Vegas that will give you chicklets, put clone on you, and freaking uh straighten out your suit if you need to, or whatever you're driving going through.
• 1:48:25
  SPEAKER_14: There's some of them, I swear to god, they got that.
• 1:48:28
  SPEAKER_13: But, anyways, so so what what is the best Ricky?
• 1:48:32
  SPEAKER_13: What's the best experience you've ever had at a distillery as far as the whole phenomenal aspect, or is it or is it just okay it was a southern distillery?
• 1:48:44
  SPEAKER_04: I went in there and I was meeting them down there in Statesville, North Carolina, and I show up and I had my dates off, and I then I realized these people, some of them knew I like I sort of run it.
• 1:49:02
  SPEAKER_04: I started working with them on the mash bill and everything else, and and it didn't take them long to realize that.
• 1:49:08
  SPEAKER_04: Who is this dumbass?
• 1:49:13
  SPEAKER_04: That was a great experience.
• 1:49:15
  SPEAKER_04: I hope nobody got fired.
• 1:49:18
  SPEAKER_16: I probably should have, but it was I'm with uh were you talking about Southern Spear or Southern Star?
• 1:49:24
  SPEAKER_16: I love Southern Star.
• 1:49:26
  SPEAKER_16: But I had to step out of the bathroom.
• 1:49:28
  SPEAKER_16: Sorry about that.
• 1:49:28
  SPEAKER_16: I missed your comment.
• 1:49:29
  SPEAKER_16: Yes, they just was it a distillery bathroom?
• 1:49:32
  SPEAKER_04: Every time I drive to Charlotte uh Charlotte, I stop by there and have them make me a cocktail.
• 1:49:38
  SPEAKER_04: And I I I love what they've got.
• 1:49:40
  SPEAKER_04: They they they were Southern Star was one of the companies that really helped get us off on our feet.
• 1:49:50
  SPEAKER_16: And it's just really good.
• 1:49:57
  SPEAKER_04: Yes, they're they're good, folks.
• 1:49:59
  SPEAKER_04: Uh I was looking for a bottle and I realized that I throw a little banger there the last week or two since the 4th of July, and hell, I didn't drink them all.
• 1:50:08
  SPEAKER_04: So, anyhow, uh it's time for another trip to the old Kakilacy.
• 1:50:15
  SPEAKER_14: All right.
• 1:50:16
  SPEAKER_14: I had a friend stop by and gave me this one, which was kind of nice.
• 1:50:19
  SPEAKER_14: I enjoyed it.
• 1:50:21
  SPEAKER_13: That's nice.
• 1:50:22
  SPEAKER_13: Thanks, Randy.
• 1:50:23
  SPEAKER_13: So, John, do you what what who has the best distillery?
• 1:50:28
  SPEAKER_13: You said Coval.
• 1:50:29
  SPEAKER_13: Do you that's your best surprising?
• 1:50:31
  SPEAKER_13: Is that the best experience, or do you think no?
• 1:50:34
  SPEAKER_13: The one we just did Sunday, buddy, Thornton, that was badass.
• 1:50:37
  SPEAKER_05: I was so, and here's the thing for everybody watching and listening.
• 1:50:41
  SPEAKER_05: That if you're ever in Illinois on the Indiana border, go to Thornton, check them out.
• 1:50:48
  SPEAKER_05: They have prohibition era history.
• 1:50:52
  SPEAKER_05: And when we went down into that, you know, that that I guess it was the limestone cellar, right?
• 1:51:00
  SPEAKER_05: Basically, and that's where the that's where they bring up all the water and that's piped 12 to 1,500 feet, and it's all clean and clear.
• 1:51:11
  SPEAKER_05: They don't have to purify it a whole hell of a lot like you would with heavy stuff to get rid of chlorine and whatnot.
• 1:51:17
  SPEAKER_05: And to listen to the stories behind Prohibition Capone, they found that 32 caliber Colt Automatic in the limestone, which was all part of that Prohibition era.
• 1:51:30
  SPEAKER_05: That that in itself, it's super small and they're putting out great stuff, but you get to go on this small ass tour for about what, roughly 45 minutes, and they bring you the history of Native Americans in the area.
• 1:51:43
  SPEAKER_05: The trees that point to the distillery, the uh you know, Capone and his guys, you know, when the state police were to come in to check things out, they found an air raid siren.
• 1:51:54
  SPEAKER_05: Everybody who booked three miles across the board in Indiana, they couldn't catch you.
• 1:51:58
  SPEAKER_05: So there's a whole lot of history behind that, and that is one hell of a tour.
• 1:52:04
  SPEAKER_05: And for a small distillery, they're kicking ass.
• 1:52:08
  SPEAKER_13: I just wish we could have gone and thieved from some barrels in the in the metal garages.
• 1:52:15
  SPEAKER_13: Next time.
• 1:52:16
  SPEAKER_13: Yeah.
• 1:52:16
  SPEAKER_13: It's just like uh Ari said next time through he'll he'll do it.
• 1:52:21
  SPEAKER_05: So that was that was me and Andrew are good guys, so this is that that was cool, and I haven't been to a lot, like you know.
• 1:52:28
  SPEAKER_05: Well, it sounds like Montana, but it's cool.
• 1:52:32
  SPEAKER_16: Oh man.
• 1:52:34
  SPEAKER_16: I need to throw something in.
• 1:52:36
  SPEAKER_16: There is a huge difference.
• 1:52:38
  SPEAKER_16: I'm somehow lost.
• 1:52:40
  SPEAKER_16: Can y'all see me?
• 1:52:41
  SPEAKER_16: Nope, nope, nope.
• 1:52:42
  SPEAKER_16: No, not there.
• 1:52:44
  SPEAKER_16: I've got my I've got my Scotchy Bourbon boys, Crystal Glenn Cairn with me.
• 1:52:50
  SPEAKER_13: And you're coming for the decanter on the eighth.
• 1:52:53
  SPEAKER_16: There is you need to call me when you talk about that.
• 1:52:56
  SPEAKER_16: Yeah, there is a difference, a very distinct difference between going to visit a distillery and going to do a pick in a distillery.
• 1:53:10
  SPEAKER_14: For sure.
• 1:53:11
  SPEAKER_16: And the way that they treat you, depending on which one you're doing.
• 1:53:15
  SPEAKER_16: Right.
• 1:53:16
  SPEAKER_13: Oh, that's a good thing.
• 1:53:17
  SPEAKER_13: Well, a pick, but a pick a lot of times is the the distillery pick is like back into the back room.
• 1:53:27
  SPEAKER_13: I mean, you do some of them, like for instance, New Riff gives you a pretty good tour.
• 1:53:34
  SPEAKER_13: Right.
• 1:53:35
  SPEAKER_13: But at the same time, I've done picks at like Heaven Hill, and it had nothing to do with the tour.
• 1:53:44
  SPEAKER_13: All we did is walk to the Rick House with Connor O'Driscoll, and then we did the pick, and when we went back into the gift shop, I I had somebody come up and want to take a picture with me so they could send it to their son while Connor O'Driscoll was standing next to me.
• 1:54:01
  SPEAKER_13: Like they had no idea who the master distiller was, but they knew who I was.
• 1:54:06
  SPEAKER_13: So that was a really cool experience.
• 1:54:08
  SPEAKER_13: But that had nothing to do with the distillery experience.
• 1:54:12
  SPEAKER_13: I mean, the distillery experience for me is what what what different places and what they present.
• 1:54:20
  SPEAKER_13: I mean, I've had some amazing experiences.
• 1:54:25
  SPEAKER_13: One, but I will say that whiskey thief experience on the tour, if anybody can get there, it's unlike any experience.
• 1:54:34
  SPEAKER_13: You're basically a lot of times you go there and you have your tour people and you go with them, and you really don't each person that is with their group, and you go through and you taste and you're all separate.
• 1:54:46
  SPEAKER_13: But at Whiskey Thief, you go there and you basically all become part of a family reunion, no matter who's there.
• 1:54:53
  SPEAKER_13: There's there's there's music going on, people are sitting around, they're all getting thieved.
• 1:54:59
  SPEAKER_13: Uh you can go back for a little bit more, then you can fill your own bottle, but it's like then you start talking to everybody.
• 1:55:06
  SPEAKER_13: You meet so many different people from so many different places, and everybody just kind of relaxes.
• 1:55:13
  SPEAKER_13: So that experience is unlike any experience on the tour.
• 1:55:19
  SPEAKER_13: I'm always talking with Walter, and he sometimes is like, you know, he's the first guy to have everybody thieving from barrels, and now almost every place you go, you can have that experience or fill your own bottle or whatever.
• 1:55:33
  SPEAKER_13: But on at the same time, they nobody's matched the basic get you know get-together that happens there.
• 1:55:44
  SPEAKER_16: If I'm looking at, I've I look from two different angles.
• 1:55:48
  SPEAKER_16: If I look from the angle of just going and not doing a pick and just spending quality time hanging out with David at Glenn's Creek, and the way the way he opens up, and as kind as he is, and as much as experiences he shares, and as much as he listens to and shares with your experiences, that's probably one of the neatest things that I've done as far as hanging out at just at a distillery without being there on a pick.
• 1:56:22
  SPEAKER_16: I mean, I as far as a pick, probably I mean, I really like going to Seth down at Detling.
• 1:56:31
  SPEAKER_16: But as far as being a beautiful place to go, hanging out and getting a picture and getting a picture.
• 1:56:39
  SPEAKER_16: And somebody said, Who's that guy with?
• 1:56:40
  SPEAKER_16: His name's Rob Samuels.
• 1:56:42
  SPEAKER_16: He has something to do with this little distillery here.
• 1:56:48
  SPEAKER_16: We had a phenomenal time there.
• 1:56:51
  SPEAKER_16: And but that they really accommodated us with the situation that was less than ideal.
• 1:56:58
  SPEAKER_16: They made it work, and you could tell it was important to them to make it work, and they made us feel very special, and and their their campus is beautiful.
• 1:57:12
  SPEAKER_13: Well, how often do you get to do there for pick or not?
• 1:57:16
  SPEAKER_13: How often White Walker?
• 1:57:18
  SPEAKER_06: How often do you get to do a pick in a lake house?
• 1:57:21
  SPEAKER_06: That was special.
• 1:57:22
  SPEAKER_13: Yeah, that was too, but I mean, we the one of the cool things was we were there with Rob first.
• 1:57:28
  SPEAKER_13: So from my standpoint, and Walker's gonna go next.
• 1:57:31
  SPEAKER_13: From my standpoint as a podcaster, I don't do I I've done so many more walk into the distillery, hang out with the owner, and have nothing to do with a pick, but it has nothing to do with the well, you know, for instance, the one with Amanda Walker that we did prior to, you know, Rob.
• 1:57:55
  SPEAKER_13: That was that was amazing in itself.
• 1:57:57
  SPEAKER_13: And then what and then they sent us on a bus tour.
• 1:58:00
  SPEAKER_13: So right now we went to we went to Mickter's, it was me, CT, and Super Nash, and we were down there and we got the we got the to do a podcast with Dan McKee at the main distillery.
• 1:58:17
  SPEAKER_13: He gave us a little bit of a tour, and then we went in, and then I got to meet Joe Magliano and Amanda.
• 1:58:25
  SPEAKER_13: No, not Amanda.
• 1:58:27
  SPEAKER_13: Right?
• 1:58:28
  SPEAKER_13: What no, no, no, no, no.
• 1:58:29
  SPEAKER_13: Why am I having a problem?
• 1:58:32
  SPEAKER_14: Is it happens?
• 1:58:34
  SPEAKER_14: It's an age thing.
• 1:58:35
  SPEAKER_14: Come on, Walker.
• 1:58:37
  SPEAKER_13: Walker, who's um whiskey thing.
• 1:58:42
  SPEAKER_13: Are you there, Walker?
• 1:58:43
  SPEAKER_06: Yeah, I'm here.
• 1:58:44
  SPEAKER_13: Who is who's the blender at Micter's?
• 1:58:50
  SPEAKER_06: Oh, Dan McKee?
• 1:58:52
  SPEAKER_13: No, he's the master distiller.
• 1:58:54
  SPEAKER_06: We're talking about the lady.
• 1:58:56
  SPEAKER_06: Give me one second.
• 1:58:57
  SPEAKER_13: The blonde gal?
• 1:58:59
  SPEAKER_06: No.
• 1:59:02
  SPEAKER_13: Oh my god, why am I having a mental block?
• 1:59:05
  SPEAKER_13: Andrea Wilson.
• 1:59:07
  SPEAKER_13: Andrea Wilson.
• 1:59:09
  SPEAKER_13: But but then we got to meet her and Sir Joe, and then they sent us over to Fort Nelson and gave us full out treatment, opened everything at the bar, gave us, you know, a we got to bottle our own, any kind of swag we wanted, covered.
• 1:59:28
  SPEAKER_13: I mean, there's nothing like that, but that's not something that somebody like anybody can get.
• 1:59:34
  SPEAKER_13: So I'm always looking at what whiskey thief you get.
• 1:59:38
  SPEAKER_13: That I mean, you're talking what every time you go, you get that.
• 1:59:42
  SPEAKER_13: Everybody gets that.
• 1:59:43
  SPEAKER_13: So that's really cool.
• 1:59:45
  SPEAKER_13: Yeah, they're very involved.
• 1:59:48
  SPEAKER_13: So, but then I would say what you were, you know, overall.
• 1:59:57
  SPEAKER_13: It's just like every time I walk into a different place, I get these great experiences, and that's what I'm in for.
• 2:00:05
  SPEAKER_13: And it's not just about the experience of what's going on, it's the people you're having it with.
• 2:00:12
  SPEAKER_13: It's all about the people, and that really comes down to.
• 2:00:16
  SPEAKER_13: I mean, we've had, I mean, you go, I can't wait.
• 2:00:19
  SPEAKER_13: I'm I want to get to see Amin's new place.
• 2:00:22
  SPEAKER_13: I haven't seen it.
• 2:00:23
  SPEAKER_13: I mean, there's so many different things that, and then you then I'd get invited to so many, but I will tell you that what's happening at Middle West Spirits and Ryan's access of what he's given me and what's happening there, I can't wait till that tour hits.
• 2:00:42
  SPEAKER_13: Because when you're a part of something from like Middle West Spirits, and they build an 86,000 square foot distillery in Ohio, and you're part of it from the ground up and covering it, it's just it there's nothing like it.
• 2:00:56
  SPEAKER_13: You know what I mean?
• 2:00:57
  SPEAKER_13: It's really kind of cool.
• 2:00:59
  SPEAKER_13: Same thing, Ricky, with you and starting the Cooperage and everything and being a part of that.
• 2:01:05
  SPEAKER_13: I mean, there's nothing, you know, as it goes and everything, it's an it's something that you'll never forget, right?
• 2:01:12
  SPEAKER_04: Yeah, yeah.
• 2:01:13
  SPEAKER_04: Or the burn in your ass, you'll you won't forget either.
• 2:01:16
  SPEAKER_04: I'm just gonna say that.
• 2:01:18
  SPEAKER_14: Uh but yeah, yeah, yep.
• 2:01:21
  SPEAKER_14: I love that, Tiny.
• 2:01:22
  SPEAKER_14: If I can interject just 30 seconds here, you know, the the nice bathrooms, the whatever, you know, the scotchy bourbon boys.
• 2:01:30
  SPEAKER_14: I love bourbons, I love scotch, I love almost everything for what they're supposed to be.
• 2:01:36
  SPEAKER_14: If I go in and have to pee in a European porta potty, but I taste something amazing, there's a story behind that too.
• 2:01:44
  SPEAKER_14: And I love that too, kind of thing.
• 2:01:45
  SPEAKER_14: And I know you do too, Tiny, because you're on cut and unfiltered.
• 2:01:49
  SPEAKER_14: Uh so you know, sometimes the best stuff is a stuff that you just didn't anticipate.
• 2:01:58
  SPEAKER_13: I will tell you though, now that on the bus tour, I'm securing a 1960 IW Harper bottled in Bond bottle that we will be tasting on there.
• 2:02:12
  SPEAKER_13: And I was doing that today, and it is cherry red.
• 2:02:16
  SPEAKER_13: I mean, I mean, but Brad got 39 bottles, and there's only one left.
• 2:02:23
  SPEAKER_05: Oh, Brad Bonds, man.
• 2:02:25
  SPEAKER_05: You guys.
• 2:02:25
  SPEAKER_05: This year?
• 2:02:26
  SPEAKER_13: This year.
• 2:02:28
  SPEAKER_13: It's on the bus tour.
• 2:02:30
  SPEAKER_05: Well, he better have something good for us next year.
• 2:02:34
  SPEAKER_13: Oh, what what I will.
• 2:02:37
  SPEAKER_04: So jump off, guys.
• 2:02:39
  SPEAKER_04: Okay, it's it's always a pleasure to be with fellow whiskey bourbon drinkers and s and Seth.
• 2:02:48
  SPEAKER_04: I I want you to know, I was like, you pissed me off.
• 2:02:52
  SPEAKER_04: I had to I had to walk off.
• 2:02:57
  SPEAKER_04: I had to go take a leak.
• 2:02:58
  SPEAKER_04: And I came back and I said, Who's this guy think he is?
• 2:03:01
  SPEAKER_04: And uh and when uh when I realized through with it, I think it's great.
• 2:03:07
  SPEAKER_04: It's great what it's it's what it's what our world's about.
• 2:03:11
  SPEAKER_04: And and that's why everything we have as far as in whiskey and all of your distilleries, I mean, all your main distillers and stuff come through, production's low.
• 2:03:26
  SPEAKER_04: The everything's going down because gay, again, everybody wants to uh smoke weed or vape it, vape it, pop a pill, and they don't want to pay what restaurants are charging for a mixed drink when it shouldn't cost you$18 for an old-fashioned.
• 2:03:44
  SPEAKER_04: Damn right.
• 2:03:45
  SPEAKER_04: I mean, that's and and when you start doing that with the economy and the jobs, this industry is going to continue to have that same effect, and I like that, but I'm not drinking no fucking white claw.
• 2:03:59
  SPEAKER_04: I'm just gonna say you're right off.
• 2:04:01
  SPEAKER_04: No one's forcing you to.
• 2:04:05
  SPEAKER_04: I don't give a damn.
• 2:04:05
  SPEAKER_04: I've just been there.
• 2:04:06
  SPEAKER_04: I'll I'm I'm I'll might turn into Catholic, you never know.
• 2:04:10
  SPEAKER_04: And uh we'll see what happens.
• 2:04:12
  SPEAKER_14: Yeah, better bourbon whiskey, I'll tell you that, Ricky.
• 2:04:15
  SPEAKER_04: Yeah, and you know what, you know what?
• 2:04:17
  SPEAKER_04: That's what I like.
• 2:04:18
  SPEAKER_04: You know, I was always born to Baptist.
• 2:04:21
  SPEAKER_04: And Baptist, when and this is how bad things were in that time.
• 2:04:26
  SPEAKER_04: Now, we've started speaking to each other in a liquor store.
• 2:04:32
  SPEAKER_15: We always talked.
• 2:04:33
  SPEAKER_03: I mean, it was always good, you know, so you know, you just say it's gonna work.
• 2:04:37
  SPEAKER_13: Ricky, which is uh conversation.
• 2:04:41
  SPEAKER_13: Ricky, just real quick, I was in Chicago last weekend visiting John with Matt Lisen, and Matt Lisen's a beer guy, and the whiskey people abandoned me.
• 2:04:53
  SPEAKER_13: No one showed.
• 2:04:54
  SPEAKER_13: I was there by myself with John and Matt, and and they look kind of like beers.
• 2:05:01
  SPEAKER_13: So I I was doing the beer thing because Matt's like, is this too bad?
• 2:05:08
  SPEAKER_13: Are we over?
• 2:05:08
  SPEAKER_13: And I made him drink it.
• 2:05:10
  SPEAKER_13: I I took him, we did all, we did what was it?
• 2:05:14
  SPEAKER_13: Melortan's Pabst.
• 2:05:16
  SPEAKER_13: No, no, what no, no, no, no.
• 2:05:17
  SPEAKER_13: We're talking about we went to the great, not Grey Goose, but the Goose Island.
• 2:05:22
  SPEAKER_13: Goose Island, and we went to Moore brewery, and at both places they have craft, all this craft stuff, okay?
• 2:05:29
  SPEAKER_13: And I've I haven't I haven't drank beer as pre uh premier alcohol in a day in over 20 years because beer fills me up.
• 2:05:41
  SPEAKER_13: But I'm like, okay, when in Rome, do as the Romans do, right?
• 2:05:46
  SPEAKER_13: So we're we're drinking beer.
• 2:05:48
  SPEAKER_16: Drinking wine.
• 2:05:49
  SPEAKER_13: And then I'm just sitting there going, I was in Chicago, not actually in Rome.
• 2:05:54
  SPEAKER_13: It was just the whatever.
• 2:05:55
  SPEAKER_13: I know.
• 2:05:56
  SPEAKER_13: And they drink beer there, but but I had chewy vanilla, which is like when is beer chewy?
• 2:06:02
  SPEAKER_13: And then I had, and we were taking all these samples, and then he.
• 2:06:09
  SPEAKER_05: No, no cigarette buzz.
• 2:06:10
  SPEAKER_05: He has some troll at the bottom of that glass.
• 2:06:12
  SPEAKER_13: But but at the same time, I realized why I don't drink beer because beer's a beer buzz is basically soft and dull.
• 2:06:25
  SPEAKER_13: I mean, it's just dull.
• 2:06:26
  SPEAKER_13: And it's just like a whiskey is a whiskey bud is hard and sharp, where you're it's a focused thing, where beer is just it's a relaxed and dull buzz.
• 2:06:38
  SPEAKER_13: Anyways, I'm sitting there, I'm doing it the whole day.
• 2:06:41
  SPEAKER_13: And so the in the end, we're we're coming back from the hotel to go back to John's house after we checked into the hotel, and there's a a corner dive bar called Sully's, right?
• 2:06:53
  SPEAKER_13: And I'm like, Matt, you're in Chicago and we've been drinking craft beers all day.
• 2:06:58
  SPEAKER_13: Let's uh they had an old style sign up there.
• 2:07:02
  SPEAKER_13: So we walk in, we sit down, and he goes, What do we get?
• 2:07:05
  SPEAKER_13: And I'm like, they didn't have old style.
• 2:07:07
  SPEAKER_13: The sign was so old that they didn't have old style on tap, but they had Paps Blue Ribbon.
• 2:07:14
  SPEAKER_13: So we poured a Pap's Blue Ribbon, and he hates and he hates yellow beer.
• 2:07:20
  SPEAKER_13: Matt hates it.
• 2:07:21
  SPEAKER_13: And I made that motherfucker drink it.
• 2:07:24
  SPEAKER_13: I mean, he made me drink all those other craft beers.
• 2:07:27
  SPEAKER_13: I'm like, you are drinking this.
• 2:07:29
  SPEAKER_13: This is what we do.
• 2:07:31
  SPEAKER_13: This is what we do in Milwaukee and Chicago.
• 2:07:33
  SPEAKER_13: We drink yellow beer.
• 2:07:35
  SPEAKER_08: Yeah.
• 2:07:35
  SPEAKER_13: And then she she convinces him to have malort and he liked it.
• 2:07:40
  SPEAKER_13: And who the fuck loves likes malort?
• 2:07:43
  SPEAKER_03: Not many people.
• 2:07:45
  SPEAKER_13: Oh my god.
• 2:07:47
  SPEAKER_13: So I just want to tell you that's what I went through.
• 2:07:52
  SPEAKER_11: When you were explaining that, it's malort.
• 2:07:55
  SPEAKER_11: When you were explaining that, people do punishments of taking a product of Melort.
• 2:08:02
  SPEAKER_13: Oh God.
• 2:08:04
  SPEAKER_04: Oh.
• 2:08:06
  SPEAKER_04: Thank you, Ted.
• 2:08:08
  SPEAKER_04: I went to Bristol drag track one weekend with a bunch of guys, and uh I was very hard on whiskey, and I was like, so we gotta buy some beer.
• 2:08:19
  SPEAKER_04: So I decided stopped down there in Bristol and bought me a uh bought me two 30 packs of PBR.
• 2:08:30
  SPEAKER_04: And the next day, the next day I thought, what in the hell have you done with your life?
• 2:08:37
  SPEAKER_04: But anyway.
• 2:08:39
  SPEAKER_05: You just gave yourself a colonoscopy.
• 2:08:42
  SPEAKER_04: Yeah, well, you know, you know, I want to tell you, it just show goes to show when you drink good bourbon, sometimes you don't make right decisions.
• 2:08:51
  SPEAKER_04: Uh now I'm getting back into my marriageable shit, marital shit again.
• 2:08:58
  SPEAKER_04: But anyway, I don't want to.
• 2:08:59
  SPEAKER_16: We don't went down that really.
• 2:09:02
  SPEAKER_16: How far are you from my how far are you from my office?
• 2:09:06
  SPEAKER_16: Uh I I'm not sure.
• 2:09:08
  SPEAKER_16: I'm I'm in Lewisburg, West Virginia.
• 2:09:11
  SPEAKER_16: My office is 10 minutes from Bristol Motor Speedway.
• 2:09:14
  SPEAKER_04: Oh my God.
• 2:09:15
  SPEAKER_04: I grew up I grew up in Damascus, Virginia.
• 2:09:19
  SPEAKER_16: Well, I'm in Bluntville.
• 2:09:20
  SPEAKER_16: I mean I'm my office is in Bluntville.
• 2:09:22
  SPEAKER_04: Oh, I know, I know about it.
• 2:09:24
  SPEAKER_04: I I ran I ran I ran three sawmills around you down there back in the day.
• 2:09:28
  SPEAKER_04: Oh, okay.
• 2:09:30
  SPEAKER_16: Well, I used to drink PBR because I got it for a quarter of for a 16-ounce can.
• 2:09:38
  SPEAKER_13: Can anybody answer this?
• 2:09:40
  unknown: Uh-uh.
• 2:09:40
  SPEAKER_04: It's worth a quarter because I would give a can of beer to a girl to show me her boobies.
• 2:09:46
  SPEAKER_04: And uh that's how it worked out for me.
• 2:09:49
  SPEAKER_04: That's how you got married.
• 2:09:52
  SPEAKER_13: She finally showed them married four times.
• 2:09:55
  SPEAKER_04: I don't know.
• 2:09:55
  SPEAKER_04: No, that wasn't the first one.
• 2:09:57
  SPEAKER_04: No, she she uh she was a Bud Light girl.
• 2:10:00
  SPEAKER_04: She wasn't a she wasn't a PBR girl.
• 2:10:02
  SPEAKER_16: And uh well, I do not know what's happened, but I don't see any of you guys on here.
• 2:10:06
  SPEAKER_16: Oh, I can hear y'all.
• 2:10:08
  SPEAKER_13: We can hear you, but we don't see Randy.
• 2:10:10
  SPEAKER_13: You're talking to you.
• 2:10:12
  SPEAKER_13: Your camera's off.
• 2:10:13
  SPEAKER_14: Whisker, whisker biscuit, bearded clam, hair.
• 2:10:16
  SPEAKER_13: Well my camera shouldn't affect whether I can see you or not.
• 2:10:19
  SPEAKER_13: Oh, I'm telling you, is we don't see you.
• 2:10:23
  SPEAKER_03: This podcast is going number one.
• 2:10:28
  SPEAKER_16: We're having now is Walker still on?
• 2:10:31
  SPEAKER_16: Hold on.
• 2:10:35
  SPEAKER_11: Fur burger.
• 2:10:36
  SPEAKER_11: I forgot that one.
• 2:10:37
  SPEAKER_13: It's I swear to god, Randy, you always talk, you always talk so smart, but when it comes to this technology shit, it fucks you up.
• 2:10:47
  SPEAKER_16: Well, I'm on I'm on the phone.
• 2:10:49
  SPEAKER_16: I'm doing it on my phone.
• 2:10:51
  SPEAKER_16: What okay?
• 2:10:52
  SPEAKER_16: Not on my computer.
• 2:10:54
  SPEAKER_13: I do, uh we're on on YouTube on my phone.
• 2:10:57
  SPEAKER_16: Every time I get I've and I've got it set for like hover over and it'll move.
• 2:11:02
  SPEAKER_16: So if I get anywhere near the button, it backs my ass up and gets me out of it.
• 2:11:08
  SPEAKER_16: So I'm gonna leave and come back in because I see Seth's still in there.
• 2:11:11
  SPEAKER_16: Hey Seth.
• 2:11:14
  SPEAKER_10: Sorry.
• 2:11:14
  SPEAKER_13: He's just listening to the old men.
• 2:11:17
  SPEAKER_10: I'm listening, yeah.
• 2:11:18
  SPEAKER_10: We're too late.
• 2:11:19
  SPEAKER_13: You're learning it, but he's he's learning.
• 2:11:22
  SPEAKER_10: It's like the uh the the two Muppets talking.
• 2:11:25
  SPEAKER_10: It's really entertaining.
• 2:11:28
  SPEAKER_11: Brooke Munch.
• 2:11:29
  SPEAKER_11: Yeah.
• 2:11:30
  SPEAKER_10: No, not Burton.
• 2:11:31
  SPEAKER_13: That's a pill.
• 2:11:33
  SPEAKER_13: The two old critical dudes in the balcony.
• 2:11:36
  SPEAKER_16: Yep, old in the balcony.
• 2:11:37
  SPEAKER_16: Uh Seth, there's only one of us on here that can remember when the Muppets actually came out, were alive.
• 2:11:43
  SPEAKER_16: They've been doing the Muppets right now.
• 2:11:46
  SPEAKER_13: I saw them when they first came out.
• 2:11:48
  SPEAKER_13: I saw I saw the first, I saw the first Sesame Street.
• 2:11:53
  SPEAKER_13: That was four.
• 2:11:55
  SPEAKER_16: Double check that.
• 2:11:56
  SPEAKER_16: I thought it was 1962.
• 2:11:58
  SPEAKER_16: No, it was 1968.
• 2:12:01
  SPEAKER_14: I think Tippany Sam drank brewing year.
• 2:12:04
  SPEAKER_14: I think Sesame Street drink uh brandy.
• 2:12:07
  SPEAKER_14: All right, guys, really quick.
• 2:12:10
  SPEAKER_13: The bourbon boob may be cooling, but the passion isn't.
• 2:12:14
  SPEAKER_13: The future belongs to distilleries making great whiskeys, telling authentic stories, and building real relationships with their fans.
• 2:12:23
  SPEAKER_13: That's why we love visiting craft distilleries, bringing their stories to you, and helping shine a spotlight on the people, the bottles behind the people behind the bottles.
• 2:12:36
  SPEAKER_13: If you love whiskey, this isn't the end of the golden age.
• 2:12:39
  SPEAKER_13: It's the beginning of a more thoughtful one.
• 2:12:42
  SPEAKER_13: Drink less, drink better, support the makers you believe in, and as always, from the scotchy bourbon boys.
• 2:12:51
  SPEAKER_13: But I can't hear you.
• 2:12:52
  SPEAKER_13: All right, guys, here it comes.
• 2:12:54
  SPEAKER_13: Can y'all hear me?
• 2:12:55
  SPEAKER_13: Walker, can you hear me?
• 2:12:59
  SPEAKER_13: You're good.
• 2:13:00
  SPEAKER_13: All right.
• 2:13:01
  SPEAKER_16: I can't hear y'all.
• 2:13:02
  SPEAKER_16: I'm gonna come back again.
• 2:13:05
  SPEAKER_13: We can hear you, Randy.
• 2:13:07
  SPEAKER_13: All right, guys.
• 2:13:08
  SPEAKER_13: Remember, good bourbon equals good whiskey and good times.
• 2:13:14
  SPEAKER_13: Make sure you don't drink and drive, drink responsibly, and live your life uncut and unfiltered.
• 2:13:21
  SPEAKER_13: And here we go with RAI theme song.
• 2:13:34
  SPEAKER_13: He'll come in.
• 2:13:35
  SPEAKER_13: He's gonna he's on two.
• 2:13:37
  SPEAKER_13: He's trying to come in on two devices.