Latest / The Scotchy Bourbon Boys / Reviving Bourbon Traditions: Exploring Heritage, Tasting Notes, and Craftsmanship with Jeremy Buchanan CEO and Owner of Hartfield and Co.

Transcript

Reviving Bourbon Traditions: Exploring Heritage, Tasting Notes, and Craftsmanship with Jeremy Buchanan CEO and Owner of Hartfield and Co. · The Scotchy Bourbon Boys

• 1:00
  Speaker 1: Hey there, scotchy Bourbon Boys Tyne here to tell you all about Rosewood Bourbons and Rots, the bourbon that implicated.
• 1:07
  Speaker 2: Andy Dufresne in the double eye boy I did not commit.
• 1:12
  Speaker 1: In a classic movie show Shepard initially produced in.
• 1:15
  Speaker 1: California by channel distillers in the 1930s and originally called Bruce Hunter's Rosewood Bourbon master blender.
• 1:21
  Speaker 1: Jason Giles, when you get into a group of our the rum is worth a Catechian blend, and the Rosewood City Girls offer a unique bourbon.
• 1:44
  Speaker 1: Yeah, we're going to taste that.
• 1:45
  Speaker 1: Please drink responsibly.
• 1:47
  Speaker 2: So you guys have a radio show that you sit and drink bourbon for.
• 1:51
  Speaker 1: We, yes, and talk to people like Jeremy for the podcast.
• 1:55
  Speaker 1: That's a job.
• 1:57
  Speaker 2: We're not a podcast, oh okay, yeah, it can't be a job, Can't you get like?
• 2:02
  Speaker 2: What are those called Subscribers?
• 2:04
  Speaker 3: Yeah well, you get some, but not like it's never.
• 2:07
  Speaker 3: It's not crazy, that's fun yeah.
• 2:10
  Speaker 3: It definitely beats the alternative right?
• 2:14
  Speaker 3: Oh my gosh so?
• 2:15
  Speaker 3: But yeah, tell her, try this.
• 2:17
  Speaker 3: So when you go down, jeremy's booth is all the way down on the right.
• 2:22
  Speaker 3: It'll be pretty far down and you'll see this bottles with that one right there.
• 2:27
  Speaker 3: Really, what did you say?
• 2:29
  Speaker 3: Yeah, the lady's been standing right in front of the camera.
• 2:32
  Speaker 2: It's a good thing we have a bouncer here she was.
• 2:35
  Speaker 2: She was um.
• 2:36
  Speaker 2: Yeah, we do have a bouncer.
• 2:38
  Speaker 2: There's no bouncer, okay, really.
• 3:19
  Speaker 1: So, uh yeah, it's a good piece of work.
• 3:20
  Speaker 1: We're looking at it now.
• 3:22
  Speaker 1: All right, welcome back to the Scotchy Bourbon Boys here live on.
• 3:28
  Speaker 1: Which river are we on?
• 3:32
  Speaker 3: The one that goes through Frankfort.
• 3:33
  Speaker 1: Yeah, I think it's the.
• 3:34
  Speaker 1: Is it the Kentucky?
• 3:35
  Speaker 1: Yeah, it's the Kentucky River.
• 3:37
  Speaker 1: Down here in Frankfort I have bourbon on the banks.
• 3:39
  Speaker 1: This podcast, we're live Facebook, youtube everybody and it's pretty special.
• 3:46
  Speaker 1: Ct.
• 3:48
  Speaker 3: It's special, it's a great event, but it's really nice.
• 3:51
  Speaker 3: It's about 81 degrees, considering last week.
• 3:54
  Speaker 3: At this time we were all trying to get to higher ground and everything else, so it's nice to be able to have everybody out enjoying the uh, the elements, but also the.
• 4:03
  Speaker 3: The bourbon is incredible today so gotta love it.
• 4:06
  Speaker 3: Yeah, you do the introductions, that's you I'll introduce so our guest today and jeremy is no stranger to us, we see him a lot he's at all the festivals, but uh, this is our first time of actually getting you on so we're excited to have you here.
• 4:21
  Speaker 3: Parkfield is a brand that I think that people need to know about.
• 4:31
  Speaker 3: Tell the story of what got you going and tell us a little bit about the brand.
• 4:38
  Speaker 4: Yeah, so I grew up in Bourbon County.
• 4:40
  Speaker 4: It's where bourbon whiskey meets its namesake.
• 4:42
  Speaker 4: It's allegedly the birthplace of the spirit right.
• 4:46
  Speaker 4: So Bourbon County was stretched over about a fifth of the state.
• 4:49
  Speaker 2: You can see that on the map on the back of our bottle the brand old Bourbon County.
• 4:53
  Speaker 4: So grew up there in the county.
• 4:55
  Speaker 4: There were 26 distilleries in Bourbon County before Prohibition.
• 4:59
  Speaker 4: They all closed once Prohibition hit in 1919.
• 5:02
  Speaker 4: A lot of that history, the culture of bourbon production, was lost in Bourbon County so I had no idea about any of that stuff coming through that county.
• 5:09
  Speaker 4: My brother and I got into college, got into bourbon and started learning some of those facts and just blew our minds that there were no distilleries in Bourbon County.
• 5:18
  Speaker 4: So about ten years ago we rectified that situation, uh, opened the distillery and uh and we're the first ones to legally distill bourbon, made in bourbon county proper in about 95 years.
• 5:31
  Speaker 3: Yeah, that's, it's awesome story and it's nice to have that back to the heritage of that county so when you say you got into bourbon, so like when, when Jeff and I got into bourbon, it was because we were drinking.
• 5:43
  Speaker 2: it Were you drinking?
• 5:44
  Speaker 3: it Were you working on a distiller.
• 5:46
  Speaker 3: What was getting into?
• 5:48
  Speaker 4: bourbon yeah, yeah, no, initially.
• 5:50
  Speaker 4: Just you know, like my foray into whiskey, a lot of people just you know, like Jack Daniels or Wild Turkey 101, nothing wrong with those brands, but you know, just wasn't really drinking for flavor or, you know, judging the whiskey, I'm just trying to drink it down as fast as possible as a youngster.
• 6:09
  Speaker 4: But yeah, I just got into college and you know became of legal drinking age and got more appreciation for what I was consuming.
• 6:17
  Speaker 4: And then just really, you know, the bug bit me and it's got more and more into it.
• 6:21
  Speaker 4: Of course, during the last 20 years the industry has just absolutely exploded and there's so many amazing brands out, so much great bourbon that's available now, so it's a good time to start getting bit by the bourbon bug.
• 6:34
  Speaker 4: Yeah, then you know, I started learning about the history of Bourbon County and you know, my big brother started moonshine and his baseball team.
• 6:44
  Speaker 3: Well, moonshine in itself is great To be able to do that, to take it to that level and start that way.
• 6:50
  Speaker 3: I mean we always talk about people like Alan Bishop who are incredible at doing that craft, but it's truly special.
• 7:00
  Speaker 2: But the heritage- that you have to go behind the bottle is pretty cool as well.
• 7:05
  Speaker 2: So 10 years you've been around 10 years.
• 7:10
  Speaker 3: What's going on now?
• 7:11
  Speaker 3: How many different products are you bringing out?
• 7:13
  Speaker 3: What's the map?
• 7:16
  Speaker 4: right now look like so we got started and we have friends on another company that's copyrighted.
• 7:25
  Speaker 4: So you know there's a joke in the street.
• 7:27
  Speaker 4: You haven't been sued by Sazerite.
• 7:28
  Speaker 4: Just give it three months.
• 7:29
  Speaker 4: We got a cease and desist.
• 7:33
  Speaker 4: Around that time my aunt was doing some genealogy work and just said hey, did you know that your grandfather's grandfather's a man named Isaac Hartfield, and he and his brother Leopold, immigrated from Germany to Kentucky, fought the Revolutionary War, got a land grant in the state and then started a distillery in 1865.
• 7:51
  Speaker 4: It was like man.
• 7:52
  Speaker 4: It was again just learning this heritage about our own family.
• 7:55
  Speaker 4: And so, you know, we were trying to find a new name and decided to name the company after our ancestor, isaac and Leopold Hartfield.
• 8:06
  Speaker 4: So we have a line of bourbons in the Hartfield branding.
• 8:11
  Speaker 4: So those Hartfield bourbons.
• 8:12
  Speaker 4: We call it pre-prohibition style.
• 8:15
  Speaker 4: We have a really unique 500-gallon batch.
• 8:16
  Speaker 4: Still it's got a simple two-plate column really efficient, you know, hybrid still.
• 8:23
  Speaker 4: So for that pre-prohibition style we do single-pass.
• 8:26
  Speaker 4: Still it leaves a lot of that natural grain flavor in the white spirit and then we age that in a smaller barrel so it ages up in like 13 months.
• 8:34
  Speaker 4: It really leaves a lot of that grain flavor in the pre-prohibition style Super unique, very grain-forward, a lot of complexity in the flavor profile.
• 8:43
  Speaker 4: I wouldn't call it like a balance Right.
• 8:45
  Speaker 4: I mean I'm convinced that that's a lot more like what bourbon tastes like.
• 8:52
  Speaker 2: Somebody that's going to like that older, just going to enjoy that.
• 8:57
  Speaker 3: Is that your bottle?
• 8:58
  Speaker 3: That's smaller.
• 8:58
  Speaker 4: Yeah, the small bottles with the Hartfield label.
• 9:00
  Speaker 4: Yeah, Both of those are.
• 9:01
  Speaker 4: There's one that's 64, 19, 19, 19, that was a weeded.
• 9:06
  Speaker 4: So we do a super unique tutoring 80% corn, 20% malted Okay, and then just last year at the Clayburn Festival we put out the old Bourbon County brand we really wanted something that represented the statistics of these.
• 9:22
  Speaker 4: Iraq have been Furbin County before prohibition.
• 9:25
  Speaker 4: Just their stories.
• 9:26
  Speaker 4: So we released that.
• 9:28
  Speaker 3: So this is batch 3, right, yeah, and that was batch 1 last year.
• 9:33
  Speaker 4: So we do these in super small batches.
• 9:35
  Speaker 4: The small batch is in 100 tip proof.
• 9:39
  Speaker 4: It's really lovely weeded bourbon dough, 70 born, 20 wheat, 10% out of barley.
• 9:44
  Speaker 4: I mean just amazingly sweet, soft on the palate even at 110 proof.
• 9:48
  Speaker 4: And then this year for KDF, we released the Secret Girl Cat Street.
• 9:54
  Speaker 2: So those are dropping out of the barrel right now around 122, 120 proof.
• 9:59
  Speaker 3: Yeah, this, and we're going to drink it here in a minute but I will say that that probably is a flavor profile and we're going to drink it here in a minute, but I will say that that probably is a flavor profile and we talked about it a little bit ago when I drank it Super sweet, had this great honey note and just was amazing to drink.
• 10:12
  Speaker 3: But then finished with a little bit of that allspice pepper, just enough to coat your tongue, to give you a little bit of a, you know hey.
• 10:21
  Speaker 3: I'm here, I'm here, I'm here.
• 10:23
  Speaker 2: And I think that's what separates that bottle from me against a lot of just other brands, small batches, a lot of small batches.
• 10:30
  Speaker 2: Don't have that.
• 10:30
  Speaker 2: You know, you get done and it goes away.
• 10:32
  Speaker 2: Yeah, right, so.
• 10:34
  Speaker 3: I'm excited to try the single barrel.
• 10:37
  Speaker 1: So why don't we start?
• 10:38
  Speaker 1: So?
• 10:38
  Speaker 1: It's a sweet corn, right, you use sweet corn.
• 10:42
  Speaker 1: So sweet corn is not always used for whiskey, correct?
• 10:47
  Speaker 1: Because of the cost, because sweet corn is what people eat, and to make it into whiskey isn't what normally happens.
• 10:57
  Speaker 1: You can sell it as per you know, per cop, right?
• 11:02
  Speaker 1: Right, that's right.
• 11:03
  Speaker 1: But tell us a little bit about why you use sweet corn and where you get your sweet corn.
• 11:09
  Speaker 4: Yeah, so all the corn is sourced from a three-county radius.
• 11:13
  Speaker 4: So one of the amazing things about being a small crop facility, we have relationships with the farmers, we can kind of get that sense of terroir and so it all comes from Fayette Scott in Bergen County.
• 11:27
  Speaker 4: We use a local miller in Georgetown called Highlander Feed.
• 11:33
  Speaker 4: So yeah, just using local ingredients.
• 11:37
  Speaker 4: You know we're really some weird things going on in the world.
• 11:41
  Speaker 4: It affected grain price all over the place.
• 11:42
  Speaker 4: It really doesn't affect us at all because we we know that we're over it.
• 11:45
  Speaker 2: But you know, just convinced that when you.
• 11:48
  Speaker 4: When you keep things high for local like that, it just makes a better, more eating product.
• 11:52
  Speaker 1: Yeah, nice nose.
• 11:53
  Speaker 1: I really love the sweetness of it.
• 11:55
  Speaker 1: Yeah, you definitely can.
• 11:56
  Speaker 1: Uh, you can taste or smell the corn.
• 12:00
  Speaker 1: There's no doubt about it, that that's there.
• 12:03
  Speaker 1: Yeah, but it's like a sweet corn.
• 12:04
  Speaker 1: Yeah, of course, more like.
• 12:07
  Speaker 1: There's like an aspect of like if you poured caramel over cream corn, that sounds awful.
• 12:14
  Speaker 1: It doesn't to me, man.
• 12:18
  Speaker 4: Yeah.
• 12:18
  Speaker 4: No, that's interesting.
• 12:19
  Speaker 4: Yeah, but you say grateful.
• 12:21
  Speaker 4: I definitely get some notes of that in the notes.
• 12:23
  Speaker 4: I don't know if I take that.
• 12:28
  Speaker 1: That is very, very Super approachable.
• 12:32
  Speaker 1: Yes, yes, and what you?
• 12:34
  Speaker 1: This is 110, right, 110.
• 12:36
  Speaker 1: And I'm telling you, when she was asking that's their favorite, what's the smoothest?
• 12:42
  Speaker 1: I always the word smooth as a podcaster is against the wall.
• 12:47
  Speaker 1: So I say easy and silky, and you're definitely on for 110 proof this is easy.
• 12:56
  Speaker 3: It's got some viscosity.
• 12:58
  Speaker 1: It's very, very palate pleasing.
• 13:02
  Speaker 1: There's a nice palate pleasing aspect of it.
• 13:08
  Speaker 3: And I like that there's a little bit of.
• 13:10
  Speaker 1: There's a like a little bit of pepper on that back palate.
• 13:13
  Speaker 1: That's a little, just bit of spice, but not too much, and then the finish I'm like getting into like right more like corn comes back around.
• 13:27
  Speaker 1: We're not like normal popcorn, but more like caramel poured over Corn cob right now, corn cob Not so much.
• 13:37
  Speaker 1: It's delicious.
• 13:37
  Speaker 2: One of the things that I really like about bourbon.
• 13:40
  Speaker 4: I just love the finish, the sort of leanness on the tongue, yeah.
• 13:44
  Speaker 4: And this one has a double-class finish to me and it just really sits on the palate, nice pepper spicy just hangs right around the middle of my tongue.
• 13:54
  Speaker 3: Yeah, and the fact that you know, because we talk about finishes and stuff when we do our barrel bashing and so forth, but finishes sometimes can just go to the back and they're done and the flavor may linger.
• 14:04
  Speaker 3: This absolutely stays on your tongue after that drink for a good minute, two minutes, and then still has the back end, finish.
• 14:12
  Speaker 1: Now this one opposed to the next.
• 14:14
  Speaker 1: That's a single barrel and this is your small batch.
• 14:17
  Speaker 1: I mean honestly, most of the time when we are drinking small batches because, as a podcast, we're drinking the cast straight from the single barrel.
• 14:28
  Speaker 3: Jamie I got your hat, I brought your hat, did you yes?
• 14:35
  Speaker 1: Holy shit, jamie.
• 14:37
  Speaker 1: Why were you on radio silence?
• 14:39
  Speaker 1: I don't know what it was.
• 14:40
  Speaker 1: Yeah, you were going to be here.
• 14:42
  Speaker 1: We're going to be here.
• 14:43
  Speaker 1: I thought you'd be texting me all over the place.
• 14:46
  Speaker 1: Well, you can now make live comments now that we're on the podcast.
• 14:49
  Speaker 1: Awesome.
• 15:38
  Speaker 1: How did you not know we would be here?
• 15:40
  Speaker 1: I knew you were going to be here.
• 15:42
  Speaker 1: You didn't know you were going to be here.
• 15:44
  Speaker 1: I knew I was going to be here.
• 15:44
  Speaker 1: You didn't know you were going to be here at all.
• 15:45
  Speaker 1: I knew I was going to be here.
• 15:45
  Speaker 1: So then, how did we run Radio Silence?
• 15:47
  Speaker 1: I don't know.
• 15:49
  Speaker 3: I don't know either.
• 15:50
  Speaker 3: I love you, brother.
• 15:50
  Speaker 3: I don't know where I am.
• 15:51
  Speaker 3: Yeah, it's all good.
• 15:53
  Speaker 3: It's all good, jb, we'll see you.
• 15:55
  Speaker 4: Okay, so Master.
• 15:56
  Speaker 3: That's awesome.
• 15:57
  Speaker 3: Owner, master, distiller, janitor, mr Clean, whatever it is, he's got to do it all.
• 16:11
  Speaker 1: I want to see you.
• 16:12
  Speaker 2: then he goes around and takes pictures with every master distiller and he's everywhere.
• 16:21
  Speaker 3: So now when you come back to that after you haven't smelled it in a while, that nose changes a little bit.
• 16:25
  Speaker 4: There's a sweet looks like a confectioner's sugar that comes around on that, yeah, I get like this pink bubble gum.
• 16:32
  Speaker 2: It's almost like smelling that powdery wrapper Smell that.
• 16:36
  Speaker 3: Yeah, the nose got really deep, what do you?
• 16:39
  Speaker 1: think that smells like.
• 16:42
  Speaker 3: I was doing a bottle the other day and I was drinking it and I stopped and slowed down and drank a small drink, smelled it, drank a small drink, smelled it and noted everything that changed while I was doing it, I think sometimes people like you said when you were younger that you would drink it just to drink it.
• 17:00
  Speaker 3: There's a lot of people who do that when you slow down and you take small sips and you smell you pick up in one glass like that.
• 17:09
  Speaker 3: It changes so much.
• 17:11
  Speaker 1: So Old no 55 is in Indiana.
• 17:15
  Speaker 1: They produce a sweet corn bourbon, and I'm thinking I'm becoming a really big fan.
• 17:22
  Speaker 1: So we also the spirit of French Lick.
• 17:27
  Speaker 1: They respect the grain.
• 17:28
  Speaker 1: A lot of times they're respecting the rye, the wheat, the barley, not the corn.
• 17:34
  Speaker 1: You know, you don't think of corn as a grain, you think of it more as the.
• 17:38
  Speaker 1: You know what adds to all the flavor, but in this case you respect the corn, like the corn has come through right, don't you agree?
• 17:46
  Speaker 4: No 100%.
• 17:47
  Speaker 1: I mean sweet corn.
• 17:48
  Speaker 1: Now I mean that's got to cut down on profitability a little bit, yeah, but you're just making really really good bourbon right.
• 17:58
  Speaker 4: Yeah, well, that's I mean, that's you know, if you're going to be a craft distillery, be a craft distillery, right?
• 18:01
  Speaker 4: So we're crafting the truth, and it's not just small.
• 18:04
  Speaker 4: We really are hand-crafting this thing with our heart and soul.
• 18:08
  Speaker 4: So we're trying different things that you know may not be proper for other people.
• 18:14
  Speaker 2: Tried any blue corn or anything Tried.
• 18:17
  Speaker 2: Any other types yeah we've got a few.
• 18:19
  Speaker 4: We did try a lot of different brands too, so that you know the Pre-Pro with 80% corn, 20% malted wheat.
• 18:26
  Speaker 4: You know not, a lot of folks are using wheat malt.
• 18:31
  Speaker 3: Yeah.
• 18:31
  Speaker 3: So what does a malted wheat do?
• 18:33
  Speaker 3: Give me a flavor for the bottle.
• 18:34
  Speaker 3: What's it do?
• 18:38
  Speaker 4: You know, obviously wheat is a very soft, a lot softer than rye.
• 18:40
  Speaker 4: It brings in, it brings out some of the sweetness from the corn.
• 18:44
  Speaker 4: When you malt it it almost, like you know, kind of caramelizes that flavor, and so that pre-prohibition style with the malted wheat has like a really nice kind of candied or caramelized note to it there, and then it brings out this really nice cinnamon quality as well.
• 19:07
  Speaker 4: That's not there.
• 19:07
  Speaker 4: If you don't use that as wheat wine.
• 19:10
  Speaker 3: Well, you're right, you don't hear of molded wheat.
• 19:11
  Speaker 3: It's not something that people are like.
• 19:13
  Speaker 3: Oh yeah, molded wheat, it's very, very uncommon, so that's good to know.
• 19:17
  Speaker 3: So you're pouring the next one?
• 19:18
  Speaker 3: Yeah, let's go to this one.
• 19:20
  Speaker 3: Eat it a little.
• 19:28
  Speaker 1: I want a half ounce pour.
• 19:29
  Speaker 1: You want a half ounce pour.
• 19:31
  Speaker 1: Oh, here it comes, let's get the day started right Good.
• 19:35
  Speaker 3: We did a good, three o'clock last night oh yeah, oh yeah, that's a half.
• 19:39
  Speaker 3: I know, I know Half ounce.
• 19:40
  Speaker 3: Oh yeah, oh yeah.
• 19:40
  Speaker 1: That's a happy I know.
• 19:42
  Speaker 3: I know 18.
• 19:50
  Speaker 3: Yeah, that's the new thing.
• 19:51
  Speaker 3: You actually bring these.
• 19:52
  Speaker 3: He's got one.
• 19:53
  Speaker 3: It's up here somewhere it's right there?
• 19:57
  Speaker 1: Yeah, there it is.
• 19:58
  Speaker 3: We need to put it up here.
• 20:04
  Speaker 1: Yeah, I have.
• 20:04
  Speaker 1: It.
• 20:04
  Speaker 1: So anyways, okay, so, anyways, okay, all right here we go now this is your single barrel.
• 20:06
  Speaker 4: It's a single barrel, so as we're building the badges for these, we, you know, taste through the barrels to, you know, really get a nice blend.
• 20:12
  Speaker 4: We're always trying to identify one for single barrel one or two that we've tested for single barrel.
• 20:16
  Speaker 2: One or two, then it's outside for a single barrel, it's awesome.
• 20:21
  Speaker 4: Yeah, so this one came in 122.2 proof.
• 20:24
  Speaker 1: You know again, it's a high proof, it just it drinks so low it's smelling like this one is roasted corn on the cob.
• 20:32
  Speaker 1: Okay, I mean, oh my God With butter, with butter, yeah, yeah, god With butter.
• 20:39
  Speaker 3: With butter.
• 20:40
  Speaker 1: Don't tell me you don't smell roasted corn on the cob with butter.
• 20:43
  Speaker 1: That's a single barrel.
• 20:46
  Speaker 2: Some maple some caramel in there.
• 20:56
  Speaker 3: Well, there you go.
• 20:57
  Speaker 3: Oh my, this one hits you in the front of the tongue.
• 21:00
  Speaker 3: It just kind of falls right down and it's there the whole way.
• 21:04
  Speaker 3: Close the palate.
• 21:05
  Speaker 3: Oh, that sweetness comes in, holy crap.
• 21:09
  Speaker 1: At 122.2,.
• 21:11
  Speaker 1: It's about as yeah.
• 21:15
  Speaker 2: That's sweet.
• 21:16
  Speaker 1: That's beautiful.
• 21:16
  Speaker 1: That's actually beautiful Eloquent.
• 21:19
  Speaker 1: You pick up still that sweet.
• 21:22
  Speaker 1: Like I said, I'm a fan of sweet corn bourbon.
• 21:25
  Speaker 1: I mean it makes sense.
• 21:28
  Speaker 3: That's really good.
• 21:30
  Speaker 1: I mean, I like the other one too.
• 21:32
  Speaker 3: This is fantastic.
• 21:36
  Speaker 2: So how many single?
• 21:37
  Speaker 3: barrels do you figure you're doing now?
• 21:38
  Speaker 3: So how many single barrels do you figure you're doing now, like what's your you know, in a given year?
• 21:42
  Speaker 3: Right now are you doing a lot of single barrels.
• 21:45
  Speaker 3: Are you allowing people to come in and do the picks?
• 21:48
  Speaker 3: Yeah, yeah absolutely so.
• 21:50
  Speaker 4: the Old River County as a brand is really landing well.
• 21:53
  Speaker 1: Yeah, that's pretty good right.
• 21:55
  Speaker 4: It's selling well in the markets we're in what.
• 21:57
  Speaker 4: We're really pushing single barrels right now for doing barrel things with clubs and uh and stores, um.
• 22:03
  Speaker 1: So yeah, I mean we're on pace to do, um, you know, 30 or 40 this year, if you leave that single barrel, I'll give we'll we'll barrel batch this and I'm gonna say, as far as a a nose, I think I'm smelling this and I think this is the best nose I've ever smelled.
• 22:22
  Speaker 1: I've smelled a lot, but I just want to keep smelling it.
• 22:28
  Speaker 1: It's unbelievable, it goes, you can tell it.
• 22:33
  Speaker 1: And then there's a graham cracker aspect to it.
• 22:36
  Speaker 3: I think that's where that maple molasses kind of note comes out of.
• 22:40
  Speaker 3: So for people watching, price point.
• 22:49
  Speaker 4: So if somebody walks into Kentucky, it's obviously you can't get in in Ohio.
• 22:51
  Speaker 4: I don't believe it not yet.
• 22:52
  Speaker 3: We'll get there and let's talk and let's get this in Ohio.
• 22:56
  Speaker 3: So, price points, what are we?
• 22:57
  Speaker 4: at.
• 22:57
  Speaker 4: Yeah, so the the small batch $105 on the shelf.
• 23:02
  Speaker 4: The MSRP for the single bourbon is $8.
• 23:05
  Speaker 4: Wow.
• 23:05
  Speaker 1: Seriously, yeah, that's a great single barrel, especially for a, I mean folks.
• 23:10
  Speaker 1: Sweet corn is not the normal corn that people use for making bourbon and there's an extra added expense to using sweet corn.
• 23:22
  Speaker 1: There's no doubt about it.
• 23:23
  Speaker 1: But the the flavor that's coming off of this is amazing.
• 23:27
  Speaker 1: I actually at one point you almost get a buttery smell.
• 23:31
  Speaker 1: They're like the like there's butter on it.
• 23:34
  Speaker 1: It's just like.
• 23:34
  Speaker 1: It's just very, very unique and and delicious at the same time.
• 23:39
  Speaker 1: I'm not saying everybody is going to, but this is a.
• 23:43
  Speaker 1: If you're looking for something a little bit different, right, that's what it is.
• 23:48
  Speaker 1: And if you're talking about easy, even at 122.2, I mean 122, it's still very, very easy.
• 24:00
  Speaker 1: I mean, it just goes down, there's no doubt.
• 24:05
  Speaker 3: I'm a big fan.
• 24:06
  Speaker 3: The other thing that I'm liking about this is that one thing we're not focused on right now is we're not talking about years age.
• 24:16
  Speaker 3: We're drinking something and deciding whether we like it or not based on what it tastes like in the glass.
• 24:22
  Speaker 2: And I think that's important for a lot of people, because people a lot of times will pick up something and it has to be a certain age.
• 24:28
  Speaker 2: Oh, it's got to be eight, it's got to be ten.
• 24:31
  Speaker 3: And they'll bypass good product that may taste good because it doesn't have an age statement that meets what they think they're supposed to like.
• 24:39
  Speaker 1: But I just think recognizability like coming to bourbon on the banks right, You've got to come to bourbon on the banks, or you've got to go to Kentucky Bourbon Festival and you've got to try you guys are where you're at, You've got to try the bourbons that you haven't tried, so that when you're looking at all these selections on the shelf, you have some name recognition and that's the goal, right.
• 25:03
  Speaker 3: Yeah, so while we wrap up, talk about what's coming.
• 25:08
  Speaker 4: This new bottle that is two weeks away.
• 25:10
  Speaker 3: Yeah, about two weeks.
• 25:12
  Speaker 4: So let's talk about that, yeah so October, we're celebrating the 10th anniversary of their turn to bourbon, to Bourbon County, so we're having a little shindig at the distillery.
• 25:21
  Speaker 4: We'll be releasing nine barrels of nine-year-old straight bourbon whiskey.
• 25:26
  Speaker 4: So we call it the Hartfield Family Reserve.
• 25:29
  Speaker 4: Beautiful glass style bottle.
• 25:31
  Speaker 4: Yeah, it looks good, it's awesome.
• 25:33
  Speaker 4: Yeah, the bottle is just absolutely gorgeous.
• 25:36
  Speaker 4: Yeah, those will be available for purchase.
• 25:39
  Speaker 4: They're available right now pre-sales online and we'll be releasing that at that nine-year, so we'll be able to attend the anniversary.
• 25:47
  Speaker 3: Wow, so the bottle is really cool.
• 25:51
  Speaker 3: So honest opinion for people that don't know how good is it?
• 25:55
  Speaker 3: I mean, we just drank two that are really good.
• 25:57
  Speaker 3: Is it really better that nine-year really good.
• 25:59
  Speaker 3: Is it really better that nine years ago?
• 26:05
  Speaker 4: Oh, I got to have it.
• 26:06
  Speaker 4: We wanted to.
• 26:07
  Speaker 4: We really were intending to release that.
• 26:09
  Speaker 4: Kentucky Bourbon Festival this year had a little bit of a hold up.
• 26:12
  Speaker 4: The bottle has a Hartfield family crest.
• 26:15
  Speaker 4: We had an artist redraw it, so it's actually printed in gold on the front of the bottle.
• 26:24
  Speaker 4: But the printers ran into a snag and so we had a delay in production.
• 26:27
  Speaker 4: So we missed our deadline for Kentucky Burger Festival a couple weeks ago, which was fun.
• 26:31
  Speaker 4: But the great news is we'll have all those bottles we would have sold out.
• 26:38
  Speaker 3: Well, I'm excited to try that, because if it's better than this, like you say, if it's special, these are, in my opinion, standout.
• 26:46
  Speaker 3: They're nice.
• 26:48
  Speaker 1: Well, so I respect that, because we just did a pick through someplace and it was a brand new brand that hadn't been released and the printer issues delayed that for like four months and it was just like you know.
• 27:05
  Speaker 1: We're just trying to deal with that, so I respect that.
• 27:08
  Speaker 1: You know you've got to get those People in the industry don't know.
• 27:13
  Speaker 1: The label's the most important thing.
• 27:15
  Speaker 1: The label is what the government uses for slapping on the bottles, for taxation and everything, and that's the whole thing.
• 27:25
  Speaker 1: The label, right and right.
• 27:27
  Speaker 1: Right, it has to be legit, it has to be approved, but then it has to be printed and and sometimes there's printing delays which delay what the release, and that's you know, as an owner and distiller, you know all about that.
• 27:42
  Speaker 1: Right, you got it.
• 27:43
  Speaker 1: You got it, yeah.
• 27:44
  Speaker 1: So anyways, but one thing that I will say is that if, yeah, there's issues, but sometimes they happen for a reason, so I'm sure you're going to have a big launch there, right, coming up, talk about that real quick.
• 28:04
  Speaker 4: We'll be doing from 2 to 4 o'clock kind of be the official time.
• 28:07
  Speaker 4: We'll be doing some blabbing about history and all that good stuff.
• 28:12
  Speaker 4: I'm adding it to my calendar right now.
• 28:14
  Speaker 4: Add it to your calendar, we'll do light orders there at the distillery and we'll be crack opening some of those nine-year vows in the first barrel.
• 28:22
  Speaker 1: What is the actual night of the 26th?
• 28:24
  Speaker 1: That's a Saturday, saturday.
• 28:25
  Speaker 3: Oh my God, what time is it?
• 28:27
  Speaker 3: 2?
• 28:27
  Speaker 1: to 4 is the official.
• 28:29
  Speaker 1: I probably have ability to make that Because if it's a.
• 28:32
  Speaker 1: Saturday.
• 28:33
  Speaker 1: It's just like me and my wife have become so we have adult children, but then we've had grandkids where they lived with us and they didn't, and more and more.
• 28:45
  Speaker 1: But this has been the last seven weeks I've been grandkid free and I've been gone six of the seven weeks, Just straight, one after the other, and I think, from what I've seen, you just shoot down to Maysville and go across it Maysville, you're in Maysville.
• 29:03
  Speaker 4: We're 30 minutes south of Maysville in Paris.
• 29:10
  Speaker 1: So if I go to Augusta tomorrow, I can swing up before Maysville and hit you.
• 29:11
  Speaker 4: Yeah, so we're south of Augusta.
• 29:13
  Speaker 4: Yes, Okay.
• 29:16
  Speaker 2: Alright well, we appreciate you coming on.
• 29:18
  Speaker 3: I appreciate you taking time out, because, again, this is what you get at the festival.
• 29:23
  Speaker 3: You get people like Jeremy at his distillery tent serving pours talking to people, I think that's what makes?
• 29:31
  Speaker 3: These festivals amazing is that they can touch the people.
• 29:35
  Speaker 1: There's no doubt.
• 29:36
  Speaker 3: Not some random person that can't tell you anything about what's in the bottle.
• 29:39
  Speaker 3: You guys do a great job and I'm glad we finally got to get you on.
• 29:43
  Speaker 3: So this is a good time and I'm excited for that October release.
• 29:48
  Speaker 1: Absolutely, man, appreciate it, guys.
• 29:50
  Speaker 1: All right.
• 29:50
  Speaker 1: Wwwscotchiebermanboyscom for all things Scotchie Bourbon Boys, glen Cairns.
• 29:55
  Speaker 1: That's where we're using T-shirts.
• 29:57
  Speaker 1: We got them available here at the festival both.
• 30:00
  Speaker 1: And then also remember Facebook, instagram, youtube and X, and then all the major podcast formats Apple, iheart and Spotify.
• 30:11
  Speaker 1: And just remember, good whiskey equals good times and good friends, and make sure you live your life uncut and unfiltered, and Little Steve-O will take us out.
• 30:31
  Speaker 3: Yes, that's right.
• 30:42
  Speaker 1: Let's see what I did.
• 30:43
  Speaker 1: Okay, good.
• 30:45
  Speaker 3: All right, Jeff, we can let him get out of here, right yeah sure he can go, Jeremy.
• 30:48
  Speaker 3: Thanks, Jeff.
• 30:49
  Speaker 4: Appreciate it.
• 30:49
  Speaker 4: I love you guys, yes.
• 30:53
  Speaker 3: I'm seriously going to try to make that happen.
• 30:55
  Speaker 3: It's a Saturday afternoon, that's not a bad trip, it'll be nice.
• 30:58
  Speaker 4: Yeah, yeah, yeah, it should be Nice weather, that'll work out really good.
• 31:10
  Speaker 2: You guys feel free to keep that bottle, man For sure.
• 31:13
  Speaker 2: Sure, yeah, thank you, thank you so much?
• 31:16
  Speaker 3: Yeah, for sure.
• 31:19
  Speaker 1: I'm going to set these down so people don't think they're Right.
• 31:25
  Speaker 1: Stephen's coming at 4.30.