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Green River : Pioneering the Bourbon Industry · The Scotchy Bourbon Boys

• 0:57
  Speaker 1: Rick what's?
• 0:58
  Speaker 2: up Scotchy's Urban Voice fans.
• 1:00
  Speaker 2: This is Alan Vision of If you have Ghosts, you have Everything.
• 1:05
  Speaker 2: You may know me better as Indiana's alchemist in the Black Forest, but if you're at all interested in the 14, high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
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• 1:53
  Speaker 3: Do what you're drinking every brew of this man.
• 1:55
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• 1:58
  Speaker 3: She's a brother telling the truth.
• 1:59
  Speaker 3: Yeah, we're the Scotchy's Urban Voice.
• 2:04
  Speaker 3: We raise our hands, we make our song go.
• 2:07
  Speaker 3: Yeah, we're the Scotchy's Urban Voice.
• 2:11
  Speaker 3: We're here to have fun.
• 2:15
  Speaker 3: We hope you enjoy.
• 2:15
  Speaker 3: We're here to have fun, yeah.
• 2:38
  Speaker 4: All right, we're here, we're here, we're here.
• 2:41
  Speaker 4: Live for another podcast of the Scotchy's Urban Voice.
• 2:45
  Speaker 1: This is season five we've picked up season five here in Kentucky.
• 2:49
  Speaker 1: And you're only the second person to be on season five here.
• 2:53
  Speaker 4: High five September.
• 2:54
  Speaker 4: Yeah, yeah, yeah.
• 2:58
  Speaker 4: So it's excellent always starting a new season.
• 3:01
  Speaker 4: The first couple episodes are exciting, but we've been for the last three years starting them down.
• 3:07
  Speaker 4: You know, starting season five in Kentucky with leading up to the Kentucky Bourbon Festival, but thank you so much for having us down here.
• 3:16
  Speaker 4: I mean, Aaron, you've been a friend of the podcast for a while now and it's great to follow your career and we're happy, happy to be here, Happy to have you.
• 3:28
  Speaker 5: Yeah, yeah, yeah.
• 3:29
  Speaker 5: It's been a long time coming.
• 3:30
  Speaker 5: Been wanting to get down here for over a year now.
• 3:33
  Speaker 6: Well, you're welcome to be here in Owensboro in our great city anytime.
• 3:36
  Speaker 6: Yes, thank you.
• 3:38
  Speaker 4: So I mean, right off the bat, talk about Owensboro.
• 3:41
  Speaker 4: What's that like being in?
• 3:43
  Speaker 4: You know you're not quite, it's still it's Kentucky, but it's actually another time zone, right yeah?
• 3:50
  Speaker 6: yeah, so Central Time, which actually is really great.
• 3:53
  Speaker 6: I'm a fan.
• 3:54
  Speaker 6: So Owensboro, you know it's a country town, for the most part still the fourth biggest city in the state of Kentucky.
• 4:02
  Speaker 6: Pretty much everything you could want is in this town Concerts every weekend, nothing but food festivals, the hundred food trucks and you know, this is one thing they love a lot is the barbecue.
• 4:18
  Speaker 6: So there's constantly food, music and a lot of bourbon.
• 4:21
  Speaker 6: You've all right.
• 4:22
  Speaker 4: Well, there's always a lot better when we've had you on in the past.
• 4:26
  Speaker 4: There's a lot of people who support the distillery, the restaurants and the bars around, and they're very excited about what the distillery has become.
• 4:35
  Speaker 4: At this point, you know it's like you could tell.
• 4:38
  Speaker 6: There's like a whole vibe right.
• 4:40
  Speaker 6: It's a culture, it's a, it's really a state of mind.
• 4:44
  Speaker 6: It's definitely a revenue stream that a lot of people are involved in, whether it's primary jobs or secondary jobs.
• 4:52
  Speaker 6: It's a great avenue for people for their income source and to have a lot of fun.
• 4:58
  Speaker 4: I find that, like when you go around with most distilleries, it's definitely the people, one thing that all your workers that you have they're proud of what they do.
• 5:08
  Speaker 4: I mean that's such that pride that they all take and I feel that you coming here and all the changes that happen, they're even more proud of what's happening.
• 5:20
  Speaker 4: You know because of what's happened and talk about a little bit about the changes that you know what you guys are going through as far as renovations and stuff and everything then and the overall pro projects.
• 5:33
  Speaker 6: Yeah, so we're on an over 100 and we're in a 120 year old site that's been on and off as a distillery and a processor and a rectifier for many, many years.
• 5:42
  Speaker 6: And you know, at one time there were over 30 distilleries in this county alone in Davis County, kentucky.
• 5:48
  Speaker 6: So right now there's only one that's actually distilling, producing spirits.
• 5:54
  Speaker 6: So what we like to say and it's actually right there on our bottle we are proud of Pride of Oldenburg.
• 5:59
  Speaker 6: We take a lot in that.
• 6:01
  Speaker 6: We don't take that lightly.
• 6:03
  Speaker 6: So we're happy to be a representative but not only the state of Kentucky, but also this county and the city and with our new ownership of Bardstown-Burman Company and PPC, there's been an investment of over 25 million dollars in this site and local sites to improve the facilities, the efficiencies, to hire the workforce needed and really the infrastructure needed to make this a world-class facility.
• 6:31
  Speaker 4: Yeah, that's uh when, uh we were.
• 6:35
  Speaker 4: It's coming here.
• 6:37
  Speaker 4: Just ever since you were here I've been trying to get here and I'm we're finally here.
• 6:43
  Speaker 4: It's exciting, I mean.
• 6:44
  Speaker 4: But I find you know we're walking around and it seems exciting because the history's just it's not been erased, but a lot of it is, you know, the functionality of it.
• 6:59
  Speaker 4: That's what you've been improving and you, you know you talked about as a head distiller, but now let's talk about what the whiskey stock was like when you and what, what you're doing with that.
• 7:11
  Speaker 6: Yeah, I think you know the whiskey stock was great when the when the facility was purchased.
• 7:15
  Speaker 6: Ever since they started distilling back in 2015, 2016, they were really onto something great.
• 7:22
  Speaker 6: With the mash bills, with the equipment, with the flavors that are able to be developed in our special Rick houses, the stock is great.
• 7:30
  Speaker 6: We're finding that the five and six years is is a phenomenal bourbon and we're using that to our full advantage that we can.
• 7:37
  Speaker 6: Moving into the future, we've been able to increase some efficiencies by a few processes and equipment changes.
• 7:45
  Speaker 6: Like you said, it's kind of like the facility's kind of endowment.
• 7:48
  Speaker 6: It's almost like you're turning the volume down on a facility and now we've cranked it back up and bringing it back alive.
• 7:57
  Speaker 1: Yeah, I mean, when we walked around earlier, you could see that there's a lot, a lot of barrels, a lot of product that's been here, so pretty exciting.
• 8:08
  Speaker 1: We got the you know if we didn't get to film it, but we got the to be fortunate enough to go out there and try a few barrels from the Rick house, and I think they were 2017.
• 8:16
  Speaker 1: Is that what those barrels were?
• 8:18
  Speaker 1: And wow, I mean, if you could just go out there and bottle everything that's there right now, I think there'd be people would be blown out of there.
• 8:27
  Speaker 5: It's just amazing.
• 8:27
  Speaker 5: The great thing is is.
• 8:31
  Speaker 4: we did film it, so we'll insert it.
• 8:33
  Speaker 4: I promise It'll be there a little bit, yeah, but that's a bit.
• 8:38
  Speaker 1: You know the grounds getting here.
• 8:39
  Speaker 1: We talked about it.
• 8:40
  Speaker 1: Walking around just has a very old feel but new in some ways.
• 8:45
  Speaker 1: You know some of the things being updated, but I think it's just an awesome location and it's kind of hidden away because it's not right on the normal path for people that are in Louisville, lexington.
• 8:57
  Speaker 1: You know this takes a little bit of a drive to get over here, but well worth it.
• 9:03
  Speaker 5: Yeah, we agree.
• 9:04
  Speaker 5: Well, I was looking some of the pictures of, I mean, some of the buildings were just in absolute ruins and shambles, yes, but now I mean they are a full force working distillery now and I mean y'all have done an amazing job with it and I mean it's just continuing towards the future and it looks like y'all have got some great plans for it.
• 10:17
  Speaker 6: Definitely it's going to be good, coming along, great, if anything, the pedals going down even further into the floor.
• 10:24
  Speaker 1: Well, when we were on the podcast last time, which was a few months ago, we talked about how many barrels were coming out of here today and I think we were all kind of like, wow, I don't think people when they see Green River, which they're seeing in Ohio more now, obviously, with these two bottles in front of us and at the 30-something price point, they're selling extremely well.
• 10:46
  Speaker 1: It's a great, great bourbon and it's.
• 10:48
  Speaker 1: But I think that when you realize how big this place is, I mean, how many barrels now?
• 10:55
  Speaker 1: Are you up to a day?
• 10:58
  Speaker 6: We like to stay around that say we're right around that 315 mark.
• 11:02
  Speaker 6: We don't barrel in the weekend, so typically Mondays and Tuesdays are heavy.
• 11:05
  Speaker 6: Wednesday, thursday, Fridays typically around 315, 320 barrels a day that are filled.
• 11:12
  Speaker 5: That's a lot of barrels, that's a few.
• 11:14
  Speaker 5: How many states are you distributing in now?
• 11:16
  Speaker 5: 25 states, 25 states.
• 11:18
  Speaker 5: And when they started back?
• 11:23
  Speaker 6: how many states?
• 11:24
  Speaker 6: Four, four, that's a great account For the most part.
• 11:28
  Speaker 6: I don't want to say that we're moving in on barcemberb and company territory, but we are an extra folder for them to pull out, an extra arrow and the quiver for our sales force to sell, not only to great brands that BBC puts out, but also with the Green River portfolio.
• 11:47
  Speaker 4: And the still that you're working on is no joke.
• 11:51
  Speaker 6: No, it's a beast in its own right.
• 11:53
  Speaker 6: Yeah, did you say 54 inch, 54 inch column, 40 foot, 41 feet tall.
• 11:58
  Speaker 1: Which relate that to most places, what are 32 to 36?
• 12:02
  Speaker 6: Yeah, so just for instance, at Barc's, towneburbank coming right now, they run two 36 inch columns and the new one that they're adding that will come online sometime next year will be a 42 inch column.
• 12:12
  Speaker 6: At Barton Distillery, that's a 72 inch column.
• 12:16
  Speaker 6: One I believe Heaven Hill at Burnheim has three 72 inch columns that they run.
• 12:23
  Speaker 6: Blutch Rose is a 36 inch column, so it's pretty common.
• 12:26
  Speaker 6: It's not common to have a 54 inch.
• 12:29
  Speaker 3: No.
• 12:30
  Speaker 1: Yeah.
• 12:32
  Speaker 4: For sure, for sure.
• 12:33
  Speaker 4: So let's talk about the gold.
• 12:40
  Speaker 6: So the powerhouse, our bourbon, came out.
• 12:42
  Speaker 6: The Black Vable came out.
• 12:43
  Speaker 6: I want to say it was February of 22.
• 12:46
  Speaker 6: It's been out and it's had great response.
• 12:51
  Speaker 6: It's been received great by a lot of not only critics, but the people we want are the people that are buying every day, are the restaurateurs, the bartenders that are really showcasing it really well.
• 13:03
  Speaker 6: It's got a really nice spice forward flavor, a sweet on the palate to the great lingering finish, beautiful color and great presentation.
• 13:14
  Speaker 6: We'll play a little bit later, but we've got a little design benefit that popped in was that you can slide a quarter or point right underneath the label, right underneath the bottle there.
• 13:24
  Speaker 6: So we've got a game set up downstairs called Shoot the Shoe.
• 13:27
  Speaker 6: We'll play with it later.
• 13:28
  Speaker 6: That was the initial release and this year we set out to have our second release, which is the Weeded bourbon.
• 13:37
  Speaker 6: Same mashbill, $70, $21.
• 13:40
  Speaker 6: But it's a weeded 21%.
• 13:42
  Speaker 6: Wonderful citrus fruit flavored sweetness with some of that caramel kicking in it, paired to almost a pie.
• 13:53
  Speaker 6: Each pie tastes great.
• 13:56
  Speaker 1: So question, maybe something stupid, but the Black Vable was around for several years, like you said it's been around.
• 14:03
  Speaker 1: What constituted, whether it went into one of the tubes or not?
• 14:07
  Speaker 1: Because you would see it out and it would be in a green tube, and then you would go to another place and it wouldn't be in a tube.
• 14:14
  Speaker 1: Was it just randomness?
• 14:16
  Speaker 1: Was it timing?
• 14:18
  Speaker 1: Did it go for so many months?
• 14:19
  Speaker 1: They put them in those and then they didn't.
• 14:21
  Speaker 6: I want to say maybe it was an issue of ordering a full container of those like a shipping container and getting through them, actually probably Because there's so many still that they're almost a giveaway.
• 14:32
  Speaker 6: So there's a lot of them.
• 14:34
  Speaker 1: And I have.
• 14:34
  Speaker 1: I bought one at a place in Kentucky and it came in that tube.
• 14:38
  Speaker 1: But then when I bought another one in another place in Kentucky, it didn't come in the tube.
• 14:43
  Speaker 6: Just curious.
• 14:43
  Speaker 6: That's also shelf space.
• 14:45
  Speaker 6: It's almost 1 and 1 half bottles wide.
• 14:46
  Speaker 6: So, it's not really something I'd deal for the shelf.
• 14:52
  Speaker 1: All right, awesome.
• 14:52
  Speaker 1: Well, you want to start off with this one.
• 14:55
  Speaker 6: Yeah, let's do the weeded offering first.
• 14:57
  Speaker 6: Thank you, thank you.
• 15:00
  Speaker 6: Oh, you're going to be that one to yourself.
• 15:04
  Speaker 4: Thank you.
• 15:04
  Speaker 4: Is that so weeded one too?
• 15:05
  Speaker 4: I'm not giving it up.
• 15:09
  Speaker 1: So if anybody didn't notice.
• 15:10
  Speaker 1: The pours were very fair until you got to Nash's Indeed.
• 15:15
  Speaker 1: Yeah, Super Nash.
• 15:17
  Speaker 4: And you do realize you gave that pour to the person who's going to be driving it.
• 15:21
  Speaker 1: Well, he's going to get the smaller one next time.
• 15:24
  Speaker 1: Yeah, oh yeah.
• 15:25
  Speaker 6: It balances out that way, oh wow.
• 15:28
  Speaker 6: And again I hate giving my notes because I don't want to influence anybody's flavor profile and I like to say if I give my notes, they're my notes.
• 15:38
  Speaker 6: Not everybody tastes the same thing.
• 15:40
  Speaker 6: Not everybody eats the same foods and drinks the same drinks every day, so they don't taste everything.
• 15:47
  Speaker 5: I mean, get this sweet light peach, real light peach, right up in that.
• 15:52
  Speaker 5: That's a fruit.
• 15:56
  Speaker 3: Yeah, eat juicer fruit.
• 15:58
  Speaker 1: Definitely don't get radish Good color.
• 16:00
  Speaker 4: I'll go more apricot.
• 16:02
  Speaker 5: Oh go, stone fruit no.
• 16:04
  Speaker 5: Go stone fruit, go stone fruit.
• 16:09
  Speaker 1: I'm going to pick a fruit nobody's heard of.
• 16:11
  Speaker 1: That way, I can't be wrong.
• 16:12
  Speaker 1: Star fruit People heard of star fruit Sure.
• 16:18
  Speaker 6: Sherry, you heard.
• 16:19
  Speaker 1: Yeah, oh yeah, sherry, yours is on, sorry, this one.
• 16:23
  Speaker 4: Yeah, we're just sitting around.
• 16:26
  Speaker 4: What happened on the thief's naked over there?
• 16:32
  Speaker 1: We're letting it drain onto the road.
• 16:33
  Speaker 1: What happened to?
• 16:34
  Speaker 4: the case.
• 16:35
  Speaker 4: Ok, I took it out, just for aesthetic purposes.
• 16:40
  Speaker 6: So we got thief after the link here.
• 16:42
  Speaker 1: Yeah, when you go to the Rick House and you bring your own thief, they like, the first time ever, thief out of a link here.
• 16:47
  Speaker 4: My luck in the shatter.
• 16:50
  Speaker 1: I'm like the discs, I can't live any laughs.
• 16:54
  Speaker 6: What the hell happened.
• 16:56
  Speaker 4: It's a Monday, is it?
• 16:58
  Speaker 4: I don't even know what day it is after this.
• 17:01
  Speaker 2: This is like the first week, isn't it?
• 17:03
  Speaker 2: Yeah, it doesn't.
• 17:04
  Speaker 4: We've been down here Yesterday.
• 17:06
  Speaker 4: I was thinking today was going to be Sunday.
• 17:08
  Speaker 4: I'm talking to Randy about the Packer game and he's like I'm going there at noon.
• 17:12
  Speaker 4: I'm like why are you going there on the Wisconsin game?
• 17:15
  Speaker 4: He's like no, it's Sunday.
• 17:16
  Speaker 4: I'm like I don't want vacation.
• 17:20
  Speaker 1: So what's the did you?
• 17:21
  Speaker 1: I don't think you said it, but what was the mash bill of this again?
• 17:25
  Speaker 6: It's a 70% corn, 21% wheat and wheat, yeah, yeah, and then the other one I was just getting a flavor and what proof is this.
• 17:35
  Speaker 6: This is 90 proof.
• 17:38
  Speaker 1: And I think pretty much everywhere.
• 17:40
  Speaker 1: This is it's about $32.99.
• 17:42
  Speaker 1: I'm not mistaken, Pretty close.
• 17:44
  Speaker 4: It's that 90 proof.
• 17:46
  Speaker 4: It's got a nice mouth feel, it gives you the full flavor body and then it's really drinkable in the refreshingness of it, non-shell filter, so you're getting great mouth, feel, great texture from the natural worlds that are there.
• 18:00
  Speaker 4: I think I came up with it.
• 18:07
  Speaker 6: Oh boy, here we go.
• 18:08
  Speaker 6: New fruit no, so I'm picking up that wheat.
• 18:12
  Speaker 4: I'm like it's a hot roll at a steakhouse with a sweet honey, sweetened butter.
• 18:18
  Speaker 4: Ok, I like that Well.
• 18:19
  Speaker 6: Texas wrote out.
• 18:21
  Speaker 4: That's what I'm getting.
• 18:25
  Speaker 2: We're just going to put that up as he's hungry.
• 18:29
  Speaker 6: I kind of agree with the back of the roll.
• 18:32
  Speaker 5: Oh, she kind of agrees with the back of the roll.
• 18:35
  Speaker 1: I got that a little bit Well it has that soft fruit flavor at the beginning, but it finishes a little peppery.
• 18:40
  Speaker 1: To me it's a little spicy, but I don't know if it's pepper, but it's got a little bit of spice at the very end on the back.
• 18:47
  Speaker 4: I would say that it almost goes spicy, but then it goes and it gives you that really warm Kentucky gun.
• 18:53
  Speaker 1: Yeah, and I can't say that it's pepper, but it does kind of like that.
• 18:56
  Speaker 1: But the sweet, that fruit sweetness at the front is very much there.
• 19:02
  Speaker 4: With definitely an apricot dried apricot finish.
• 19:09
  Speaker 6: And I would say this one definitely opens up.
• 19:10
  Speaker 6: As you keep going, as you just let it sit for a little bit, I think it opens up really well.
• 19:18
  Speaker 1: So we talked about a little bit outside, but we weren't on the podcast and live.
• 19:23
  Speaker 1: Future plans.
• 19:26
  Speaker 1: What's the next step for you from these two bottles in the next six months to a year?
• 19:32
  Speaker 1: What do you foresee going to?
• 19:35
  Speaker 6: Unofficially, we'll have at least one release next year.
• 19:37
  Speaker 6: I think a lot of really big bourbon fans are gonna enjoy, especially those connoisseurs, and it's gonna please a lot of our audience.
• 19:48
  Speaker 6: Can't really release those just yet but I think if anybody follows across any kind of the TTB forums you'll see them, the colas that have been submitted.
• 20:00
  Speaker 6: So it's not too hard to look up and find those Really excited about those.
• 20:07
  Speaker 6: A couple of those blends have been started and a couple of the barrels have been tested and kind of looked over.
• 20:14
  Speaker 6: So we're really excited to release anything out of our distillery.
• 20:18
  Speaker 6: but some really nice things are coming up next year.
• 20:20
  Speaker 1: I think that's the thing for people to know that these two bottles are out there but there's more coming.
• 20:26
  Speaker 1: It's not gonna be like, hey, we're just gonna keep making this for the next 10 years and you've got, you have plans to do and people that don't know your background.
• 20:35
  Speaker 6: You started out where so started out, at Barton 1792 distillery.
• 20:43
  Speaker 2: It's been almost almost 10 years ago and I wouldn't trade it for anything.
• 20:48
  Speaker 6: It's the best, one of the best experiences I've ever had.
• 20:50
  Speaker 1: It's the best smell in Bartstown, I'm telling you that right now it is the Bartstown smell.
• 20:54
  Speaker 1: You wake up.
• 20:56
  Speaker 1: We, we stayed at a bed and breakfast downtown a few months ago and woke up in the morning, walked out the door and it was the best book?
• 21:04
  Speaker 4: Yeah well, last year's bourbon festival too, it was blown over too it's amazing.
• 21:07
  Speaker 6: It's that dry house and you can't see it's heaven hill because they don't have a distillery, so it's definitely it's Barton's.
• 21:14
  Speaker 6: Yeah, yep, and you know I worked over some great distillers and worked with Ken Pierce and who is at was six mile Crete now I think it's gonna be heaven's door if I understand that right.
• 21:26
  Speaker 6: Okay, and then got to work with John Hargrove, who was at DBC now starting Whiskey House.
• 21:32
  Speaker 6: Got to work with a great, jim Hunger, who is now gonna be operations director with Whiskey House there in E-town.
• 21:40
  Speaker 6: So I've worked with a lot of great guys.
• 21:43
  Speaker 6: John Rampus is a great guy, greg Langman was a great guy to work for.
• 21:46
  Speaker 6: So I've been able to pick up a lot of stuff that maybe some people take advantage of, but I've always been one to keep my mouth shut and make yours open, and it's served me really well.
• 21:56
  Speaker 1: Yeah and already the efficiency here for Green River is picked up significantly.
• 22:01
  Speaker 5: Yeah, yep and just within a year's time.
• 22:05
  Speaker 5: That's a great accomplishment.
• 22:08
  Speaker 4: Well, I think I would have to say, going to Watershed too, that that was a challenge in itself and I felt that you rose to that challenge and did a great, great job there.
• 22:24
  Speaker 4: But you have to admit that's where you.
• 22:26
  Speaker 4: You learned a lot there, didn't you?
• 22:28
  Speaker 6: I did.
• 22:28
  Speaker 6: I learned the craft, the craft trade and really got to fly the, the bulk spirits to that trade, to see it to see myself humbled, really quick really, and I wouldn't trade that experience for anything If I left anything there to those guys and that equipment is, and the bear is the bourbon, is any kind of experience?
• 22:48
  Speaker 6: And you know a little bit of a little bit of trade secret maybe.
• 22:53
  Speaker 4: Yeah yeah yeah, there's no doubt.
• 22:56
  Speaker 4: And then?
• 22:56
  Speaker 4: So what's next?
• 23:02
  Speaker 6: So here at here at Green River, like I said, there's been huge investments into the facilities.
• 23:08
  Speaker 6: Like everyone, we're hurting for space, so it's it's hard to convince a city to expand bourbon warehousing.
• 23:15
  Speaker 6: So we have partnered with our local county, hancock County, and we purchased an 80 acre site.
• 23:22
  Speaker 6: We plan to build eight, fifty, eight thousand eight hundred barrel warehouses on as well, as we're retrofitting seventy thousand square foot warehouse into a pallet ties storage warehouse as well.
• 23:34
  Speaker 6: So all in all, it should hold.
• 23:37
  Speaker 6: The new site will hold around fifty five hundred thousand barrels, so that'll be more than enough barrels to foresee us through the you know, the next 10, 20 years.
• 23:45
  Speaker 6: However, we need to do that.
• 23:46
  Speaker 6: With any luck that our brand will continue blowing up and we'll need more storage Awesome that sounds good.
• 23:53
  Speaker 5: How many brick houses do you have on this property now, and, and how many barrels do they hold?
• 24:00
  Speaker 6: So there are these are the old brick.
• 24:02
  Speaker 6: These are brick warehouses, each one of four stories.
• 24:05
  Speaker 6: Actually G, I think, has five stories, but there are six warehouses.
• 24:09
  Speaker 6: Each is about 20,000 barrels and so around 120,000 barrels on site.
• 24:16
  Speaker 6: Here at our sister site, hancock or, excuse me, ohio County, there are 19 pallet ties warehouses there that each hold roughly 20,000 barrels, so our stocks are really good.
• 24:29
  Speaker 6: The brand is phenomenal.
• 24:31
  Speaker 6: We're going to continue pushing not only for our own brands, for our clients as well.
• 24:37
  Speaker 1: So somebody that comes in to Owensboro that just wants to come down here, they can come in and do a Torah tasting yeah, we have our yeah, tell us a little more of that.
• 24:48
  Speaker 6: Multiple bars.
• 24:49
  Speaker 6: One behind us is our main horseshoe bar.
• 24:52
  Speaker 6: We do cocktail classes up here.
• 24:54
  Speaker 6: We also do just sit and sips where guests can come in have a drink, chat about the history of the facility, chat about the offerings we provide and all the the great history we have, as well as the tours we provide.
• 25:08
  Speaker 6: I believe they're Tuesday through Saturdays up until about four o'clock, I believe.
• 25:13
  Speaker 6: Also we do have our single barrel program.
• 25:15
  Speaker 6: They probably two or three a week for our mainly our distributors and VIP clients.
• 25:23
  Speaker 6: We have that.
• 25:25
  Speaker 6: We have set up and they've been set up for years in advance.
• 25:29
  Speaker 6: Most of these people so they've been waiting for their chance to get a single barrel and so far that that program has been received very well.
• 25:36
  Speaker 1: Yeah, I think when we came in we started at the, the place that probably hit Jeff the best because he's he relates to the art and the, the print shop.
• 25:44
  Speaker 1: But you know, I think that anybody I know that's not on the tour yet, but you talked about that trying to get it to that point.
• 25:51
  Speaker 1: But when you come into a place like this and there's that much history still left that the print shop that was here from how are 100 years ago, 40s, 50s, yeah, 80 years ago, whatever it may be, that's pretty amazing too that some of that stuff is still down there, the, the things to do that are there.
• 26:10
  Speaker 1: I thought that was pretty cool.
• 26:14
  Speaker 5: Yeah, overall, that's something a lot of people like to see on a tour.
• 26:18
  Speaker 5: Is the history of a place?
• 26:19
  Speaker 5: Yep, because Distillin has been around for so long and it just, it's just an interest.
• 26:26
  Speaker 5: It just adds to the part of the burden in the whiskey.
• 26:31
  Speaker 5: Share your.
• 26:33
  Speaker 1: Well, and like people don't maybe realize that some you know back when they were printing their labels, they wanted to keep it in-house.
• 26:40
  Speaker 1: Yeah, they wanted to be able to do that instead of having to subcontract everything.
• 26:45
  Speaker 4: Well, if you're plus, also, if you're talking about the 40s or the, you know 30s, 40s, a lot of the places where it was just it was easier to do it on premise and have the shop because they needed it, opposed to because the other print shops you'd be in line, and that's just the ones that wasn't conducive to.
• 27:08
  Speaker 4: Yeah, I think, have it on demand here and we talked about like brands.
• 27:12
  Speaker 1: So in that print shop I saw things like I think there was Old Crow on a print, there was Five Brothers, medley, medley there was several brands that have come through here, I would say, over the years and we talked about that a little bit.
• 27:26
  Speaker 6: A lot of Canadian whiskeys were made here.
• 27:28
  Speaker 6: A lot of, a lot of ready-made vodka's and tequila's were produced here.
• 27:31
  Speaker 6: Yeah, I think I saw Skoll yes.
• 27:35
  Speaker 6: Yeah, skoll's a big one.
• 27:37
  Speaker 1: That's pretty cool, the Hezrabrokes.
• 27:39
  Speaker 6: I think a few people may have heard of Hezrabrokes and Davis.
• 27:41
  Speaker 4: County still in.
• 27:43
  Speaker 5: Yeah.
• 27:43
  Speaker 4: Yeah, so, and once we talked about the labels, that's the one thing that stays consistent throughout.
• 27:51
  Speaker 4: But it's funny because some eventually can come home, which is very unique.
• 27:57
  Speaker 4: You know where there's someplace else, and then something happens and they end up back where they started.
• 28:03
  Speaker 4: That's a cool thing about the history.
• 28:06
  Speaker 4: But so talk about being backed.
• 28:12
  Speaker 4: Like you know, you're part of a, you know, bardstown Bourbon company.
• 28:16
  Speaker 4: The ability to do what you're doing and the backing that they give you, and also all the different directions and the help that you've had.
• 28:28
  Speaker 6: Yeah, it's a phenomenal company to work with, to be a part of.
• 28:33
  Speaker 6: I think.
• 28:36
  Speaker 6: You know, I think I've tried to come on board with the company a couple different times and for whatever reason, you know, the stars didn't just align just quite right yet and you know you like to think that you've.
• 28:48
  Speaker 6: You know all the signs.
• 28:51
  Speaker 6: Everything comes when it needs to and everything comes at its own time and I think this is one of those positions that's kind of at its own time and you know, I don't know if I've ever had, you know, the depth and experience and knowledge that comes with working like a group that run Bardstown Bourbon company.
• 29:08
  Speaker 6: The great, you know.
• 29:09
  Speaker 6: Great.
• 29:10
  Speaker 6: You know distillery operators and great distillery managers like, for instance, johnny Caldwell, who's one of our directors, who was a long time beam and Barton manager.
• 29:21
  Speaker 6: You've got Justin Willett, who's our vice president of operations, who gives his team the ability to lead their own team and trusts all of his managers to make the best decisions and he supports us.
• 29:36
  Speaker 6: You know he does a great job with that and you know he's very admirable in that.
• 29:40
  Speaker 6: My direct supervisor here, our side director, david Carroll, is a long time Glenn Moore is a distillery manager who's offered great experience and, you know, great counsel for me, not only being a manager here.
• 29:57
  Speaker 6: But yeah, they're, they're, they're getting lucky and they're, you know, hitting the parabolic.
• 30:02
  Speaker 6: You know, I think I kind of hit the parabolic before.
• 30:05
  Speaker 4: Well, I mean having that backing.
• 30:08
  Speaker 4: I mean you know, there, I, we've been at distilleries, craft distilleries, big, and then that backing is very important, especially like what if something goes wrong.
• 30:19
  Speaker 4: Currently you know your, your, your production and what, and producing is very important.
• 30:26
  Speaker 4: You know what, what, how you run those steels and how everything's going.
• 30:30
  Speaker 4: But everybody knows it's the real world problems of a distillery.
• 30:34
  Speaker 4: There it's hydraulics, it's you know it's moving mash, it's.
• 30:40
  Speaker 4: You know through, it's everything.
• 30:42
  Speaker 4: And you know you would this facility need, was in need of somebody who really could upgrade it where upgrades are needed or fix what needs to be fixed.
• 30:54
  Speaker 4: And a lot of times you know when you're when the bottom dollar isn't quite happening or you're at that turn point those fixes are you have to fix them, but you don't fix them exactly how you should and it seems like you've got that support to do.
• 31:09
  Speaker 4: They're like whatever needs to be done, we're going to do it, yeah.
• 31:12
  Speaker 6: I think that one of the first directions I received was find the breaking point, find how far we can push.
• 31:19
  Speaker 6: You know the current setup and then we will work through the growing pains to make it better, to make it more efficient.
• 31:25
  Speaker 6: And right now we are working through some growing pains, but it's for the better and you know, we can definitely see the light at the end, for sure.
• 31:33
  Speaker 5: Yeah, that's got to be a great feeling.
• 31:36
  Speaker 5: It is, you know, this guy backing like that and can be able to do that and work through it and see the light.
• 31:43
  Speaker 1: Yeah, yeah, because I would say that most, you know, the distillery world is probably a little different right now, because business is so good that everybody is like Jeff said out when we were walking is that they're putting money into their facilities and they're doing but a lot of industries they're always looking to cut.
• 32:00
  Speaker 1: You know they're always back on.
• 32:01
  Speaker 1: You know how can we save, how can we do this?
• 32:03
  Speaker 1: It's nice to work somewhere where you're not doing that.
• 32:07
  Speaker 6: Yeah, and it's not to say that we throw money left and right.
• 32:10
  Speaker 6: But everything is comes in at the right time and, strategically, if it makes long term sense, we do it.
• 32:17
  Speaker 6: Efficiency is money?
• 32:19
  Speaker 5: Yes, and that's the key word Strategie, strategie, you're going to say a strategie, a strategie.
• 32:26
  Speaker 5: Is that Bush that said that?
• 32:29
  Speaker 5: I think George Bush said strategie A strategie there we go there you go.
• 32:35
  Speaker 1: Oh boy, we've made up all kinds of good words today, yeah, Rural rural rural, rural, rural Rural.
• 32:43
  Speaker 4: I don't even remember what that word was, but anyways, I think that's honestly after knowing you for a couple years now and I really feel that's your strong point you understand the workings of you know there's a lot of master distillers that are so cold out there but they don't.
• 33:02
  Speaker 4: They have maintenance people do a lot of that.
• 33:05
  Speaker 4: I'm not saying you're directly in there all of it.
• 33:08
  Speaker 4: You have your maintenance people but you're right there solving the problem with them because you understand that and that's how you've come up.
• 33:16
  Speaker 4: That's your.
• 33:17
  Speaker 4: You know what would you say.
• 33:18
  Speaker 4: You know upbringing in the industry.
• 33:23
  Speaker 4: You helped fix a lot of problems at other distilleries.
• 33:27
  Speaker 6: Yeah, and so, and if you're not there alongside the guys that are actually doing the work, you know it's.
• 33:33
  Speaker 6: I don't want to do a lot of arm chair managing, right, I think it's not me, and unfortunately, the more positions you have or the more times you consume, it's one of those things that kind of pushes you back and then chair a little bit more sometimes.
• 33:48
  Speaker 6: But fortunately I'm in a position where I can get.
• 33:51
  Speaker 6: I can get out onto the floor inside the still house as much as I need to, and you know, at the same time I trust my team a little harder to make the right decisions to get us up and going as quickly as possible.
• 34:05
  Speaker 4: Well, that's one thing that I've always noticed about a distillery, because it's so similar to you.
• 34:11
  Speaker 4: Guys are producing a product and it's a manufacturing plant.
• 34:16
  Speaker 4: Not only do you produce it but you package it.
• 34:19
  Speaker 4: I mean, it's all all inclusive and there's a lot of similarities.
• 34:24
  Speaker 4: But as you get bigger, as you know, the bigger it is.
• 34:27
  Speaker 4: When you're at a small craft distillery, there's a lot of control.
• 34:31
  Speaker 4: You can control a lot of stuff.
• 34:33
  Speaker 4: As you get bigger, you need your staff to help you out, because there's a point that you can't do everything you wish you could.
• 34:41
  Speaker 4: I know that if you, but you need the other people.
• 34:44
  Speaker 4: I always found that when we added it, just at a little art studio, we added a third shift.
• 34:49
  Speaker 4: There's no way the third shift ran as efficient as the first shift where I was a part of plus.
• 34:55
  Speaker 4: I was running it, you know some and like, but I guess for a while you were, because you were, you slept here, so the third shift wasn't working.
• 35:03
  Speaker 4: You were right there to help them out.
• 35:06
  Speaker 6: Right, yeah, for a while getting started in the business and getting started here.
• 35:10
  Speaker 6: Yeah, there were some long days, but, like I say, that's the time when you know, you really test your own grid and your team gets to see your own grid.
• 35:18
  Speaker 6: You know first hand, that's great.
• 35:20
  Speaker 1: The buy-in factor of people when you're involved in everything not just from a vocal standpoint but your hands and your in it is huge, and in an environment like this where everybody is actually working to help you get to where you want to get it's.
• 35:37
  Speaker 1: That's what I think a lot of businesses miss, is they do a lot of armchair quarterbacking and the people don't buy in the same, whereas if you get down in the trenches with them, that'll do whatever you want to do, absolutely.
• 35:49
  Speaker 5: Yeah, so, yeah, it helps.
• 35:50
  Speaker 5: So tell us about this weeded.
• 35:53
  Speaker 1: No, no, not that we drank bourbon we did.
• 35:55
  Speaker 4: We did it was first with 20.
• 35:57
  Speaker 1: Yeah it was stout, I guess.
• 35:59
  Speaker 1: No, we drank the bourbon first.
• 36:01
  Speaker 1: This is the weeded.
• 36:03
  Speaker 6: What no?
• 36:03
  Speaker 5: No, we drank the weeded first they drank weeded?
• 36:05
  Speaker 5: Yeah, no, it was 70, 21 weeks.
• 36:08
  Speaker 1: All right.
• 36:09
  Speaker 4: Now this one is 21,.
• 36:11
  Speaker 4: Right 75, right no 70 was 70 was so 21, 9.
• 36:17
  Speaker 2: 70, 21, 9.
• 36:18
  Speaker 4: Yeah, there you go, so tell us about the main product.
• 36:24
  Speaker 4: This is the black label.
• 36:26
  Speaker 6: So we call it.
• 36:26
  Speaker 6: You know, we quite call the black label bourbon that we have.
• 36:30
  Speaker 6: So, like I said, this one came out in 22.
• 36:33
  Speaker 6: And it was the flagship, the first initial release.
• 36:37
  Speaker 6: They did a phenomenal job launching it and I think my number one goal is not screwed up.
• 36:45
  Speaker 3: So we just keep on doing that You're doing a job of not doing it.
• 36:50
  Speaker 6: Keep that blend on point.
• 36:52
  Speaker 4: So going from the craft distillery where you're producing stuff and you're using your palette and you're putting out single barrels, what's your else put, was it hard to switch the profile?
• 37:04
  Speaker 4: You know what I mean.
• 37:05
  Speaker 4: Understanding this profile, opposed to that where I mean and it's such, the batches are so much bigger, right?
• 37:13
  Speaker 4: So is that a hard thing to do to train your palette for the profile, for what you're shooting for?
• 37:22
  Speaker 6: Yeah, I think your process is probably really closely the same.
• 37:26
  Speaker 6: It's when your juice changes drastically.
• 37:29
  Speaker 6: You know, one way or the other, you have a whole different palette opening up with some bourbons, especially ours, that you almost do have to retrain your senses and retrain how you're going about different proofs especially, and whether it's the weeded recipe or the rye.
• 37:47
  Speaker 6: Yeah, I think you definitely have to kind of change up your approach for sure.
• 37:57
  Speaker 4: So I know at Barstown Bourbon Company they're very it's a very modern approach to everything, because they're using computers and they can do perfect when they're doing a cook or when they're dealing with the temperature of the yeast.
• 38:12
  Speaker 4: Everything's going off at perfect temperatures and everything and you can control so much.
• 38:17
  Speaker 4: Now, do you have that kind of control here?
• 38:20
  Speaker 4: Has that been brought down as far as being able to control the bad when you're distilling?
• 38:27
  Speaker 6: We have control, we have pretty decent automation.
• 38:31
  Speaker 6: For what we are I would call, I would say that we are like a Casio calculator watch.
• 38:42
  Speaker 6: Compared to their system that's a supercomputer.
• 38:46
  Speaker 2: So there, are different levels of automation.
• 38:50
  Speaker 6: They are the pinnacle when it comes to automation with the ignition software that's installed there on that system.
• 38:56
  Speaker 6: We are going to look to install that system, hopefully in the next couple of years, and that is managing our raw materials usage and it's also managing the controls out on the floor.
• 39:11
  Speaker 2: OK, yeah, anything else.
• 39:14
  Speaker 5: Yeah, I do have a question.
• 39:16
  Speaker 5: As we're walking around here, there's been two Like over here on the wall, the whiskey without a headache and the other one is the whiskey without the reds.
• 39:28
  Speaker 5: Can you tell us a little bit about those?
• 39:31
  Speaker 6: Yeah.
• 39:32
  Speaker 6: So pre-provision, the tagline was green river whiskey the whiskey without a headache.
• 39:39
  Speaker 6: They proclaimed it was so good that you woke up without a headache, and I guess enough people believed that and worked that they were in with it.
• 39:49
  Speaker 6: Now, post-prohibition, you couldn't claim that any whiskey was medicinal in any way, so then the label was changed to the whiskey without regrets.
• 39:57
  Speaker 6: So if you see any bottles that say the whiskey without a headache, get them.
• 40:04
  Speaker 6: I'll buy them.
• 40:06
  Speaker 3: Send them to me.
• 40:08
  Speaker 6: We have several of you on the shelf on display and they're definitely a rarity and super cool to see the.
• 40:14
  Speaker 6: I don't know if you really see it with any other labels or brands, but you definitely see the history change and the way the culture changed pre and post-prohibition.
• 40:24
  Speaker 6: They're not labels.
• 40:26
  Speaker 4: Brad at Revival probably could take care of you.
• 40:28
  Speaker 1: He'd probably be the guy that find it.
• 40:31
  Speaker 4: Yeah, he's in front of a lot of vintage spirits, so yeah, definitely.
• 40:37
  Speaker 5: I'm working on it.
• 40:38
  Speaker 5: I do try and find some old stuff.
• 40:43
  Speaker 1: Yeah, try to find moldies destes All right, so what's our last one to try here?
• 40:50
  Speaker 6: So we launched our single barrel program this year with full proof bourbons at 119 proof.
• 40:58
  Speaker 6: One of the first ones we released it was a distillery series it's our head distillers.
• 41:05
  Speaker 6: Pick one.
• 41:06
  Speaker 6: I had my choice of a few barrels that were selected and this is the one I selected.
• 41:12
  Speaker 6: Not only is it smooth, it's so flavorful, so balanced.
• 41:19
  Speaker 6: It's a standard mash bill for us that is kind of times 10.
• 41:24
  Speaker 6: And I'm happy to say it sold out at the distillery within an hour and a half.
• 41:29
  Speaker 6: And the onwards and upwards and I hope you guys like it.
• 41:37
  Speaker 1: Well, the nose is amazing to start, so it's close enough.
• 41:48
  Speaker 5: Yeah, that nose is amazing.
• 41:52
  Speaker 4: So also you guys are going to be at Kentucky Bourbon Festival, so anybody stop by and you're coming down for the nighttime event.
• 42:00
  Speaker 6: right, yeah, I've been in the air, yeah but I'll be down Thursday, friday, saturday and Sunday.
• 42:05
  Speaker 6: I'll be there, so happy to see you at Talk, green River and anything bourbon for the guests.
• 42:16
  Speaker 4: Sweet citrusy.
• 42:17
  Speaker 4: What is that, birdard?
• 42:22
  Speaker 4: No, there's Now this one is a little bit more like that.
• 42:26
  Speaker 4: We've done that already.
• 42:28
  Speaker 3: Now this one's like like a little leather.
• 42:30
  Speaker 4: There's a little bit of leather.
• 42:31
  Speaker 4: There's maybe a little bit of sweet tobacco.
• 42:36
  Speaker 4: That's more of that classic.
• 42:41
  Speaker 6: This is me, this is my, this is what I want in my life, this is the.
• 42:46
  Speaker 6: King's Chambers.
• 42:47
  Speaker 1: This reminds me of the first barrel we tapped into out there 119.
• 42:51
  Speaker 1: Similar, 119,.
• 42:52
  Speaker 1: Yeah, similar to that first barrel we tapped.
• 42:55
  Speaker 4: Yeah, look what it does in the glass.
• 42:58
  Speaker 4: Look at that Goes empty.
• 43:01
  Speaker 6: That's got lens.
• 43:02
  Speaker 6: Do you see that Full.
• 43:04
  Speaker 2: All the way down.
• 43:06
  Speaker 6: That's a lazy drink.
• 43:07
  Speaker 6: Yeah, that's a campfire with a cigar.
• 43:12
  Speaker 4: You should call this a cigar.
• 43:13
  Speaker 4: Uh-oh, no, you can't do that.
• 43:14
  Speaker 4: I almost took the whole pot.
• 43:17
  Speaker 4: I'm just going to not move.
• 43:18
  Speaker 4: Don't touch anything I'm taking.
• 43:22
  Speaker 4: Wait, no, no, that's hers.
• 43:23
  Speaker 4: She asked for some.
• 43:25
  Speaker 4: You should see.
• 43:27
  Speaker 2: As you took the whiskey she's crying like no.
• 43:34
  Speaker 6: The only.
• 43:34
  Speaker 6: Thing.
• 43:35
  Speaker 5: Oh my god, I didn't know.
• 43:36
  Speaker 5: That's why you said it there.
• 43:38
  Speaker 5: Yes, yes, I thought he said it there because he dropped the electronics.
• 43:42
  Speaker 4: I'm just the electronics are just they're doing fine.
• 43:45
  Speaker 4: We could have all died, all right.
• 43:48
  Speaker 4: Anyways, anything else you want to add?
• 43:52
  Speaker 6: Well, I'd like to know your honest opinions.
• 43:55
  Speaker 6: Is there a favorite amongst the three right now?
• 43:57
  Speaker 6: Yeah, that.
• 44:01
  Speaker 4: Absolutely.
• 44:01
  Speaker 4: Yeah, I have this nice warm hug.
• 44:04
  Speaker 4: I'm like my graham cracker.
• 44:06
  Speaker 4: There it was.
• 44:07
  Speaker 4: I got graham cracker at the end on the finish, but you're talking about the grease.
• 44:11
  Speaker 1: I've been with that graham cracker.
• 44:12
  Speaker 4: This big giant mouthful and exactly what you said it's got that barrel.
• 44:17
  Speaker 4: It's just fantastic.
• 44:19
  Speaker 2: Those are good.
• 44:19
  Speaker 4: I'm not going to say that, but do you ask if I have a favorite?
• 44:21
  Speaker 4: There was no question.
• 44:23
  Speaker 5: Yeah, good, all right, I have a favorite.
• 44:25
  Speaker 3: A favorite of two that people can buy.
• 44:27
  Speaker 6: I don't know.
• 44:28
  Speaker 6: That's a great question.
• 44:29
  Speaker 1: No, that's tough because, I don't know that one is like oh yeah.
• 44:35
  Speaker 4: They're both good, but the weeded.
• 44:36
  Speaker 4: The weeded has.
• 44:37
  Speaker 4: I would.
• 44:38
  Speaker 5: I would let me more towards the weeded if it were me picking.
• 44:42
  Speaker 4: But who else isn't gonna be picking ass?
• 44:48
  Speaker 3: It's like it's you drinking it.
• 44:50
  Speaker 3: It's you pick it.
• 44:51
  Speaker 4: He's like if it was me picking, like who else?
• 44:56
  Speaker 5: I was picking for her.
• 45:01
  Speaker 4: And she doesn't ever pick for her.
• 45:12
  Speaker 1: But when we talked on the podcast last time, for the price point these are, if you don't have them, you should have them.
• 45:17
  Speaker 1: It's not there's.
• 45:19
  Speaker 1: There's so many things out there.
• 45:20
  Speaker 1: For sure, you can go buy so many different things, but these are very drinkable.
• 45:24
  Speaker 1: I can't see too many people drinking that me like oh, it's not my jam, they're both pretty dead on good.
• 45:31
  Speaker 1: Yeah, so to drink them and have a nice 30 some dollar bottle in your, in your bar.
• 45:38
  Speaker 5: I don't know how you go wrong, whether you're a right person or a weak person.
• 45:42
  Speaker 5: Yeah, this is the bottle that you need to have in your in your bar.
• 45:46
  Speaker 6: Yeah, I think the approachability is there for both.
• 45:48
  Speaker 4: Yes, yeah plus you got that bottle with the horseshoe and the whole coin game.
• 45:52
  Speaker 5: I mean yeah it's just like you, you included quarters Right with the bottle.
• 45:57
  Speaker 6: Yeah, I mean talk about the dead stuff.
• 46:00
  Speaker 6: It's like quarters of bloody knuckles together.
• 46:02
  Speaker 6: Yeah, it's just included.
• 46:03
  Speaker 6: I mean oh.
• 46:07
  Speaker 4: My coin you.
• 46:08
  Speaker 4: He needs a coin.
• 46:10
  Speaker 1: Yeah, I lost my coin within two hours.
• 46:17
  Speaker 5: I'm sure.
• 46:29
  Speaker 4: Oh, yeah, yeah, yeah, I mean it's basically A horse shoe.
• 46:45
  Speaker 1: There's a horseshoe design and there's a opening in the front of the bottle so when it sits flat you can slide the quarter under.
• 46:53
  Speaker 1: So it'd probably be similar to when we were kids and we played football on the Cafeteria table with paper.
• 47:00
  Speaker 1: Football or basketball, we played with a quarter.
• 47:02
  Speaker 1: Yeah, now we're doing it with alcohol, which just shows the evolution of hey, people are tired of playing Quarters table top home with the beer, yeah so now they're moved on from beer.
• 47:22
  Speaker 1: This is a way they can drink bourbon.
• 47:25
  Speaker 6: I play with quarters.
• 47:26
  Speaker 4: They play, there you go.
• 47:29
  Speaker 5: That's a great.
• 47:30
  Speaker 4: It's like Shoot the show.
• 47:34
  Speaker 4: I made up another word make it and you make it, you get to drink a shot.
• 47:44
  Speaker 5: Well, drink a sip.
• 47:45
  Speaker 5: Drink a sip because you don't, you don't want to drink a shot either way enjoy it.
• 47:51
  Speaker 4: But well, you just got to get further and further away.
• 47:56
  Speaker 1: But yeah, great, great stuff.
• 47:57
  Speaker 1: Aaron is going in the right direction and I'm I'm excited to come back.
• 48:01
  Speaker 1: Next time and see where the progression is.
• 48:04
  Speaker 1: Yeah, yeah, it's gonna be amazing.
• 48:08
  Speaker 4: Yeah, for sure, yeah, all right.
• 48:10
  Speaker 4: Everybody, thanks again for having us.
• 48:13
  Speaker 4: Thank you what you got going on here, happy to all right, so we took up a whole your whole afternoon, right?
• 48:24
  Speaker 4: Yeah, yeah.
• 48:37
  Speaker 1: Let's finish this one.
• 48:38
  Speaker 4: I gotta get done and get Everybody.
• 48:40
  Speaker 4: Www that could be a lot of the CS again for all your scotchy bourbon boys stuff.
• 48:47
  Speaker 5: Swagger and stuff like that.
• 48:49
  Speaker 5: T-shirt slim carons yeah.
• 48:51
  Speaker 4: Yeah, check that out and you know we had a great time here.
• 48:55
  Speaker 4: But remember everybody, drink responsibly and don't drink and drive.
• 49:00
  Speaker 5: And also remember Good bourbon equals good friends and good times, and that's what we've had here and get down here to the Green River, distilling for tours, tasting, and to the gift shop and if you can cool stuff down there and if you can't make it down here this weekend.
• 49:18
  Speaker 1: Aaron will be at Bardstown, so yeah.
• 49:21
  Speaker 2: I'm with our lucky for the bourbon festival and get a quarter.
• 49:25
  Speaker 1: So get one of the coins so you can play the the game with your bottle and while you're doing that, live dangerously yeah.
• 49:33
  Speaker 6: All right, I will make one more plug.
• 49:34
  Speaker 6: Okay there you go.
• 49:36
  Speaker 6: Today is 9-eleven.
• 49:39
  Speaker 2: Yes, Thank you, thank you heroes, and thank our fallen heroes and absolutely Thank God and remember we appreciate everything they do out there.
• 49:45
  Speaker 2: Yes.
• 49:46
  Speaker 6: Remember very much.
• 49:47
  Speaker 4: All right, everybody.
• 49:48
  Speaker 4: Yes, all right, little Steve-o's gonna take us out.
• 49:51
  Speaker 4: Oh, oh, well, if I turn it up, oh.
• 50:02
  Speaker 3: Show me the way to the next whiskey bar.
• 50:07
  Speaker 3: Oh, don't ask why.
• 50:09
  Speaker 3: Oh, don't ask why.
• 50:12
  Speaker 3: Show me the way to the next whiskey bar.
• 50:18
  Speaker 3: Oh, don't ask why.
• 50:20
  Speaker 3: Oh, oh, tell you we must die.
• 50:32
  Speaker 3: I tell you we must die.
• 50:34
  Speaker 3: I tell you, I tell you, I tell you we must die.
• 50:40
  Speaker 3: I.