Latest / The Scotchy Bourbon Boys / The Journey into Bourbon Tourism, RD1 Spirits, Revival Vintage Bottle Shop ,and Augusta Distillery

Transcript

The Journey into Bourbon Tourism, RD1 Spirits, Revival Vintage Bottle Shop ,and Augusta Distillery · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Hey Scotchy Bourbon boys This is tiny to tell you about the new Dant Crossing.
• 1:02
  Speaker 1: Dant Crossing is a one-of-a-kind destination to make lasting memories with family and friends.
• 1:08
  Speaker 1: The pastoral campus is anchored by log-still distillery, where you can enjoy their truly outstanding Monks Road spirit.
• 1:15
  Speaker 1: Enjoy world-class entertainment at their outdoor amphitheater, the Amp, stay overnight at one of their unique lodging options, host an unforgettable experience at their 18,000 square foot wedding and events venue, and enjoy acres of wooded walking trails and a 12-acre fishing lake.
• 1:34
  Speaker 1: More attractions will open soon at Dant Crossing, including a fully functional private train depot and farm-to-table restaurant.
• 1:42
  Speaker 1: For more information, go to wwwdantcrossingcom.
• 1:47
  Speaker 1: Oh, i didn't hit that like I was supposed to.
• 3:09
  Speaker 2: Oh, it's a medical commercial, yeah we're gonna drop a death metal version of that song, i think next month.
• 3:17
  Speaker 1: So this is a first for the Scotchy Bourbon.
• 3:20
  Speaker 4: We go out and audience Roxy just walked in.
• 3:22
  Speaker 4: Perfect timing Literally at the end of the song.
• 3:25
  Speaker 1: We're Facebook live, we're recording for YouTube, we're recording for the podcast And we're here.
• 3:33
  Speaker 1: The Scotchy Bourbon boys are here.
• 3:35
  Speaker 5: We got CT Roxy.
• 3:37
  Speaker 1: We got whiskey, we got tiny And we got B.
• 3:41
  Speaker 5: Rad, b Rad.
• 3:42
  Speaker 5: You guys all have stage names B Rad.
• 3:49
  Speaker 5: I'll take that.
• 3:50
  Speaker 1: B is B Rad, you've got down Yes, and then we've got Taylor Swift.
• 4:06
  Speaker 2: You don't look the same with your makeup on.
• 4:08
  Speaker 3: Very, you have no chance.
• 4:11
  Speaker 7: Mercedes Next stop.
• 4:16
  Speaker 3: Wow.
• 4:17
  Speaker 1: And these guys.
• 4:18
  Speaker 1: I never knew Taylor Swift made such good bourbon Yeah, that's true, it's transformative.
• 4:23
  Speaker 4: I'll just say that, evidently, because, you're a man Well let's stay on the soundtrack, just saying That would be just awesome if you made her brand.
• 4:40
  Speaker 1: You know, augusta brand of Taylor Swift bourbon.
• 4:42
  Speaker 6: It might be, i am a whore on that, maybe after the show?
• 4:45
  Speaker 6: Yeah, well, and actually speaking of Taylor Swift.
• 4:48
  Speaker 2: We're actually podcasting from the land of Taylor Swift today.
• 4:52
  Speaker 1: And at the moment, yes, it's just like it did And technically, we're live from the Taylor Swift concert area.
• 4:58
  Speaker 4: Yeah, Yeah, this is unfortunate.
• 5:01
  Speaker 1: Yeah, this is the.
• 5:04
  Speaker 4: Taylor.
• 5:04
  Speaker 1: Swift pre party.
• 5:05
  Speaker 1: I love our pre-game.
• 5:06
  Speaker 1: Yeah, It's like.
• 5:08
  Speaker 1: So You got a bracelet.
• 5:10
  Speaker 6: I like your bracelet Right.
• 5:11
  Speaker 4: That's a Taylor Swift.
• 5:12
  Speaker 4: Yeah, yeah, yeah.
• 5:13
  Speaker 4: How long are you going to keep?
• 5:14
  Speaker 2: that on by the way.
• 5:18
  Speaker 1: I don't take them off till they fall off.
• 5:20
  Speaker 2: Wow, that's actually good.
• 5:23
  Speaker 2: That's how much I love my.
• 5:24
  Speaker 1: That's my commitment to bourbon.
• 5:25
  Speaker 1: Okay.
• 5:26
  Speaker 2: I actually just thought it was a, and I'm here, too, All right, let's do real introduction.
• 5:32
  Speaker 5: Great, okay, so you got some rad bonds revivals vintage bottle shop a pounder and curator.
• 5:39
  Speaker 5: We have the dusties, we have the new stuff And today we're celebrating an epic hazmat release with my guy here, with Augusta and Super Pump, to have everybody here at the shop today.
• 5:50
  Speaker 5: Thanks, thanks everyone for coming.
• 5:53
  Speaker 6: All right?
• 5:53
  Speaker 6: Yep, yeah, my name's Joe Weiss.
• 5:55
  Speaker 6: I'm one of the eight founders of Augusta Distillery.
• 5:58
  Speaker 6: We're founded by three couples and a couple of business school buddies.
• 6:03
  Speaker 3: Happy to be here.
• 6:04
  Speaker 3: Yeah, augusta.
• 6:04
  Speaker 6: Distillery home of the current world's best bourbon, according to the San Francisco spirits competition.
• 6:12
  Speaker 1: I've just met you today, but you are a smart man.
• 6:15
  Speaker 1: Yep, it's always good to include the wives, right?
• 6:22
  Speaker 6: Yeah, my wife Liz right over there, one of the co-founders, yep.
• 6:26
  Speaker 1: Yep.
• 6:26
  Speaker 6: My wife is Roxy.
• 6:27
  Speaker 1: So it's just, it's the way to go I did.
• 6:31
  Speaker 1: If you have the support of your wife, you're in the bourbon industry, you're out.
• 6:36
  Speaker 1: You've figured things out right, Absolutely.
• 6:38
  Speaker 6: We've been married 34 years, so that's how.
• 6:42
  Speaker 1: We've got them, just a little bit Wait bourbon or support?
• 6:45
  Speaker 2: I'm not sure.
• 6:46
  Speaker 1: Yes.
• 6:46
  Speaker 1: Yes, yes, so we're 37 this year, right Yeah, And it's just like you look amazing for being married for 34 years.
• 6:57
  Speaker 1: So I'm just going to tell you that.
• 6:59
  Speaker 3: Bourbonist is the style of you, because my wife right here all this going on right here should just be solid white.
• 7:05
  Speaker 2: Yeah, I just it's got a lot of preservatives characteristics.
• 7:08
  Speaker 2: So, yeah, I believe that.
• 7:10
  Speaker 1: Lots of bourbon.
• 7:11
  Speaker 1: That's a good preservative, right Yeah, Let it spill in there get the dye get the brown in there.
• 7:15
  Speaker 1: Love, that's that's.
• 7:17
  Speaker 1: That's.
• 7:18
  Speaker 1: That's that's me.
• 7:19
  Speaker 1: Yeah To a T So Barry Berman.
• 7:21
  Speaker 7: I'm the co-founder national brand ambassador for RD1 spirits, lexington, kentucky's first federal registered distillery, and I got to say congratulations, you did it.
• 7:30
  Speaker 7: Thank you, number one.
• 7:31
  Speaker 7: Yeah, thank you very much.
• 7:35
  Speaker 6: Congrats to you.
• 7:35
  Speaker 6: I look forward to the day when I can actually break my beard.
• 7:38
  Speaker 6: You got to start growing it.
• 7:39
  Speaker 6: I've got it on my back, You know I can break my back.
• 7:47
  Speaker 1: Yeah, Same here, Same here.
• 7:49
  Speaker 1: It's just like.
• 7:49
  Speaker 1: it's just kind of like, although you've maintained your hair up here.
• 7:55
  Speaker 2: I've not done that, it's just all fell on my back.
• 7:58
  Speaker 1: How does that happen?
• 7:59
  Speaker 1: There you go, all right.
• 8:01
  Speaker 2: So and then when you wear bracelets too long.
• 8:03
  Speaker 2: That's probably it, that's probably it, thank you, that's why I have you here whiskey just for that.
• 8:09
  Speaker 2: You know I'm a master of the obvious.
• 8:11
  Speaker 1: Yes, Of course.
• 8:12
  Speaker 1: So, brad, just you, you were the one you know.
• 8:17
  Speaker 1: We we've met just a little bit, talked on the phone a little bit, and you're the one you know that brought us all together, right?
• 8:24
  Speaker 1: So, and, and you know, from the moment that I heard about you, i've never heard a bad thing about you and everybody.
• 8:33
  Speaker 1: There's a buzz right now going on everywhere.
• 8:36
  Speaker 1: You go about what you're doing.
• 8:37
  Speaker 1: So you know, talk about what you're trying to do here.
• 8:41
  Speaker 1: I mean, it's a great name.
• 8:43
  Speaker 1: You're working on another location too, right?
• 8:46
  Speaker 5: Yes, sir, yeah, it's exciting time, it really is.
• 8:50
  Speaker 1: You know, I don't think there's a secret.
• 8:51
  Speaker 5: It's really just you treat others like you want to be treated and good things happen.
• 8:55
  Speaker 7: You know what I mean.
• 8:56
  Speaker 5: So that's basically it.
• 8:58
  Speaker 5: We're just being fair to who we purchase from and we're trying not to be a museum when we resell it.
• 9:02
  Speaker 5: And we have the collision of that here revival It's.
• 9:06
  Speaker 5: it's been a blessing Every day.
• 9:08
  Speaker 5: I feel, like I woke up and won the Super Bowl and today I you know I wanted to get hanging out with you guys, and so we're fortunate to be moving.
• 9:17
  Speaker 5: I have a good support team here.
• 9:19
  Speaker 5: My business partner, shannon Smith unfortunately isn't here, but backed by City Commissioner and a law firm that believes in what we're doing And you know, she's actually one of.
• 9:28
  Speaker 5: Barry's.
• 9:29
  Speaker 7: I think she helps their team as well with law And so you know, we have the right people in place and we're going next to the head of the company tent and we're going to blow it out and do like an 8,000 square foot international destination So we'll be having a vintage mixed drinks new mixed drinks new and old, side by side.
• 9:46
  Speaker 7: Hopefully eventually a vintage cigars even So, you know.
• 9:50
  Speaker 3: I want people to come from London to revival and then, check out the rest of the state of Kentucky.
• 9:55
  Speaker 1: So I'm, as soon as I retire, i'm just going to hang out with you all day.
• 10:00
  Speaker 1: That's what I want to do Because everybody's going to be coming to you.
• 10:04
  Speaker 1: I just want a great place to book podcast people And, you know, everybody's oh, you want to do a space.
• 10:09
  Speaker 5: Yeah.
• 10:10
  Speaker 3: Yeah.
• 10:10
  Speaker 5: We'll be able to fit everybody.
• 10:11
  Speaker 1: No, are you going to have both places?
• 10:13
  Speaker 5: No, we're going to get rid of this.
• 10:15
  Speaker 5: This bar will actually go on the second floor at the new location, So we'll have two bars So this will be focused on what it's doing.
• 10:22
  Speaker 5: You know a tasting bar and we'll just have basically just more options to taste and an unlimited liquor license.
• 10:28
  Speaker 3: So it's a little, you know, here we just have a two ounce tasting license, so down there.
• 10:32
  Speaker 5: I know.
• 10:32
  Speaker 5: I guess it's good and bad, but you know you'll be able to taste a little bit more and just have more fun.
• 10:37
  Speaker 5: So just more products, you know.
• 10:40
  Speaker 5: I think there's something for everybody.
• 10:41
  Speaker 5: The more I do this it doesn't matter if I like the vintage People are in different stages with alcohol, and so just the more stuff we can have for the particular stage they're in and you know, just to help them get.
• 10:53
  Speaker 5: I think what I'm doing is kind of the final frontier And you know you need to trial and error before you get to this level And we're almost taking them there sooner than they would have found it maybe.
• 11:01
  Speaker 2: So you know you talked about different stages.
• 11:03
  Speaker 2: I think back in Ohio we call those steps Yeah, that's why he's here.
• 11:22
  Speaker 1: I was just glad that it wasn't aimed at me.
• 11:25
  Speaker 2: You just talk more.
• 11:30
  Speaker 1: Okay, So we're having a, we're launching Augusta Product, Bluffner, Talk about that.
• 11:36
  Speaker 1: And then you know, give us your take on it.
• 11:41
  Speaker 6: Well the first thing I would say about Brad, if I could, is he's a good example of when passion and skill intersect.
• 11:47
  Speaker 6: You know, good things happen there, A really passionate, you know generous dude.
• 11:53
  Speaker 3: There are just often times.
• 11:54
  Speaker 6: I'm surprised.
• 11:55
  Speaker 6: You know, maybe you give away as much as you can taste, as you can charge people.
• 12:00
  Speaker 6: It's really great And he's an explorer which is actually what the Augusta Distillery brand is all about.
• 12:07
  Speaker 6: We're an explorer brand where our location is upriver.
• 12:14
  Speaker 6: So we're on the Ohio River in Augusta, kentucky, which is about 30 miles upriver from Cincinnati, really between Newriff.
• 12:21
  Speaker 6: I use distilleries as a smile marker.
• 12:24
  Speaker 1: So people can, yeah, so us children can follow right.
• 12:30
  Speaker 6: Children can party at McDonald's For us.
• 12:31
  Speaker 6: so there's Newriff here and then there's Old Pogue up in Maysville.
• 12:35
  Speaker 3: Okay.
• 12:35
  Speaker 6: And we are right between the two.
• 12:38
  Speaker 6: So one of the things that you know we talk about is that we are going to connect the old Old Pogue and the new New Riff using the original Bourbon Trail, which is the Ohio River.
• 13:36
  Speaker 6: So we're right in between the two, and so right now, for people who want to go experience Old Pogue and New Riff in a single day, it's a little bit too far to go, but with us in the middle is the bridge That becomes real possible.
• 13:48
  Speaker 6: So that's where we are physically where we are as a brand.
• 13:51
  Speaker 6: We are an ultra premium bourbon company.
• 13:54
  Speaker 6: So we are totally focused on bourbon.
• 13:56
  Speaker 6: We're playing at the high end, where everybody in this room lives.
• 14:04
  Speaker 6: So connoisseurs, collectors, people who are geeking out on this stuff, who have 150 bottles in their basement and are really curious about how they might even have three or four bottles of bonkers there if they're from different barrels because they'd like to explore the differences.
• 14:22
  Speaker 6: That's who we're trying to appeal to.
• 14:23
  Speaker 6: So ultra premium Kentucky bourbon right here in Augusta, kentucky, perfect.
• 14:30
  Speaker 5: We're blessed to have a hazmat today.
• 14:32
  Speaker 1: Yeah, which is so beautiful.
• 14:36
  Speaker 4: The standard bottles that you produce.
• 14:38
  Speaker 4: What is the proof?
• 14:39
  Speaker 4: typically?
• 14:40
  Speaker 4: What do you shoot for?
• 14:41
  Speaker 6: Well, this is a single barrel cast strength expression.
• 14:44
  Speaker 6: So you've got a range right, so on the low end, 117, 115 proof, And then on the high end there's a rumor out there.
• 14:53
  Speaker 6: I can get a confirm or deny that there is in fact a barrel out there that is 150.
• 14:59
  Speaker 6: Wow, And so when you start to get north of 140, and that.
• 15:03
  Speaker 2: Well, we can light that on fire.
• 15:04
  Speaker 2: You can't.
• 15:05
  Speaker 2: But you know what?
• 15:06
  Speaker 2: Yeah, it's 50, it burns If I put it out there blind, you would swear it's 110, 115.
• 15:11
  Speaker 2: Well, I just put a big to it and I'll figure it out.
• 15:18
  Speaker 1: So how about?
• 15:19
  Speaker 1: how are you doing it?
• 15:20
  Speaker 1: So you're in between the two places.
• 15:22
  Speaker 1: Where are you in your process?
• 15:27
  Speaker 1: as far as are you?
• 15:29
  Speaker 2: purchasing barrels.
• 15:30
  Speaker 1: Are you distilling?
• 15:31
  Speaker 1: Where are?
• 15:32
  Speaker 3: you in that journey.
• 15:33
  Speaker 6: Yeah, so we're in the transition that many young urban companies are in, and that is that we have sourced the liquid that will supply our brand while our distillate ages, and one of the strategic choices we've made is not to come out within it in younger than eight.
• 15:52
  Speaker 6: So, that means you have to have a fantastic supply and a pretty coherent product master plan, and we do So.
• 16:00
  Speaker 6: We have under our control the barrels that will supply our brand, while the distillate that we begin putting in barrels in January, february, when that, until that turns eight, ok, yeah.
• 16:13
  Speaker 3: And so we're going to have two stills, two 14 inch column stills.
• 16:17
  Speaker 6: We'll have capacity that's somewhere between 12,000 and 14,000 barrels a year And that all starts, as I said, q1 and 24.
• 16:27
  Speaker 6: We get into full production, full capacity, six or nine months thereafter, so at the moment contract is stilling.
• 16:34
  Speaker 3: Yeah, ok, excellent, that's just that clarifies stilling and barrel source.
• 16:39
  Speaker 1: Right, right, and that is a great.
• 16:42
  Speaker 1: What would you say?
• 16:43
  Speaker 1: the roadmap?
• 16:44
  Speaker 1: Because, everybody always talks about that in between, and then what you deliver and what.
• 16:50
  Speaker 1: But it really comes down to your passion, and then also as you keep building, you know.
• 16:56
  Speaker 1: One thing I found and noticed is that I've met a lot of people who have owned distillates big little whatever, but at the same time the one thing that pretty much the financial aspect of everybody knows is that putting whiskey in barrels is a really good investment right now, and so it's a good time to be doing what you're doing, and it's very exciting, you know.
• 17:16
  Speaker 1: I agree.
• 17:17
  Speaker 2: Yeah, being a producer, the cash flow is a little tough.
• 17:21
  Speaker 6: Well, it's a great investment, but it's not great from a cash flow standpoint Absolutely So you have to make a strategic choice as a producer.
• 17:28
  Speaker 6: Are we going to make white goods and cash flow off of white goods?
• 17:31
  Speaker 6: Chinn vodka No aging there right.
• 17:34
  Speaker 6: Or are we going to not do that and be committed to the bourbon and the time that it takes And that takes you down a sourcing path right?
• 17:44
  Speaker 5: So whether you're a mixtures Angels, NVIDIA, barstown Bourbon Company.
• 17:48
  Speaker 6: We're all wrestling with that New Riff.
• 17:50
  Speaker 6: And so we're pretty confident in our plan to transition from 100% source to 100% our own juice over the course of the next six to eight years.
• 18:01
  Speaker 1: That's amazing Plus that ultra premium aspect.
• 18:06
  Speaker 1: That's where you guys are a little bit different than everybody, because like I said some people, they're not just producing ultra premium And you guys have that market and going into that niche, So I'm kind of excited to where it goes with that.
• 18:21
  Speaker 6: Well, just a real quick a place to go right now is to our newest expression, which is old Route 8.
• 18:29
  Speaker 6: So Route 8 is the highway, the thoroughfare that connects Augusta to the world.
• 18:34
  Speaker 6: It was the way Whiskey made in England in the early days.
• 18:38
  Speaker 6: Old Route 8 is an eight-year single barrel cask strength expression that is just down hitting the stores in Kentucky.
• 18:47
  Speaker 6: We'll hit the stores in Ohio next week.
• 18:49
  Speaker 6: It has the same match bill.
• 18:50
  Speaker 6: The same match bill as the world's best bourbon right now 74, 18, 8.
• 18:58
  Speaker 5: And so what I would say is get out there and try that.
• 19:02
  Speaker 5: So this is a scale play.
• 19:04
  Speaker 6: For us, it's a way to take the quality and make it available In larger quantity to more consumers.
• 19:11
  Speaker 6: That's what we're doing right now.
• 19:13
  Speaker 1: OK, so good to know that's hitting Ohio next week.
• 19:16
  Speaker 2: Yeah, well, we still have it.
• 19:19
  Speaker 5: For us.
• 19:19
  Speaker 5: That makes us excited.
• 19:20
  Speaker 5: You guys will have to do a whole another podcast.
• 19:24
  Speaker 1: Yeah, it's just amazing.
• 19:25
  Speaker 1: This is amazing, yeah, amazing.
• 19:26
  Speaker 1: Just do it right, drive enough Route 8.
• 19:29
  Speaker 6: Exactly So.
• 19:31
  Speaker 2: Brad, are you already buying a couple of cases so you can set them up and they'll be dusties one day, right?
• 19:37
  Speaker 5: Yeah, we set back some of the hazmat, for sure.
• 19:39
  Speaker 5: We're actually real excited to work with them more in depth with their common product.
• 19:44
  Speaker 5: at the new shop We'll have more space.
• 19:46
  Speaker 5: Same with Barry.
• 19:47
  Speaker 5: We already have a few bottles of Barry's more common product.
• 19:50
  Speaker 5: In fact, it's kind of a dusty now because he's graduated and has a new bottle.
• 19:55
  Speaker 5: So yeah, we want to support everybody local, especially others.
• 20:01
  Speaker 7: I'd even consider Lexington local to us, but anyone that wants to work with us, we'd love to work with them.
• 20:05
  Speaker 5: And it just goes back to having more options for everybody in every stage, and catering to that.
• 20:11
  Speaker 2: So you've said hazmat a couple of times, but I don't think we've told everybody one Over 130 proof.
• 20:17
  Speaker 5: Yeah, So why are you calling it hazmat I?
• 20:20
  Speaker 5: mean, i guess like did it have to come in a special vehicle?
• 20:22
  Speaker 5: maybe, i don't know, a briefstruck?
• 20:27
  Speaker 3: Well, that I mean 140 proof.
• 20:29
  Speaker 1: Hazmat has been something we were dealing that when we went to French Lake and we were, we actually tasted right out of the barrel of hazmat brandy.
• 20:37
  Speaker 1: It bottled that 139.8, i think So it wasn't actually a true hazmat.
• 20:43
  Speaker 1: But at the same time that's what I learned about And that's really kind of the distilleries have been starting to push that right, like before that people really were.
• 20:55
  Speaker 1: Well, it's hard to get a 140 in the first place, considering if it's a bourbon, but if it's a bourbon, it goes in at 120, get it 140.
• 21:01
  Speaker 1: That's a challenge in itself, but at the same time, if it's just a, that's a whiskey, right, or is it?
• 21:09
  Speaker 1: that's a bourbon?
• 21:10
  Speaker 2: Bourbon.
• 21:11
  Speaker 1: Yeah, so I mean that it's not like all bourbon just goes to 140.
• 21:15
  Speaker 3: I mean it's a it doesn't.
• 21:17
  Speaker 6: It has to.
• 21:17
  Speaker 6: I mean, when you hear hazmat, you should, all you should hear translate that as rare.
• 21:23
  Speaker 6: Hazmat tends to come, you know, from top of the Rick house where you maximum evaporation and the reason that they're priced the way they are is because you might get zero bottles out of a barrel.
• 21:35
  Speaker 6: You're losing a lot.
• 21:36
  Speaker 6: You know, brad remember what the yield was on this, but We're pretty fortunate we had like 120, but most of the ones we tried were like 50.
• 21:43
  Speaker 5: Yeah, so you tend to you know the again there is a room where there's a
• 21:47
  Speaker 6: 150 out there.
• 21:49
  Speaker 3: I tell you it's less than 30 bucks out of out of the barrel where you know you're.
• 21:53
  Speaker 6: You're north of 220 typically.
• 21:55
  Speaker 5: So you know you're talking about, you know we're on radio.
• 21:58
  Speaker 6: But just imagine a you know a drink glass.
• 22:02
  Speaker 6: It's 12 ounces when you, when you start, but by the time you get to, you know hazmat territory 13 years.
• 22:08
  Speaker 6: You know, you're down to maybe an inch at the bottom of that glass.
• 22:12
  Speaker 1: It takes Jeff 13 years to get to a bottle of ice.
• 22:14
  Speaker 1: As far as anybody out there, the math is easy to do.
• 22:18
  Speaker 1: Why the price is what it is.
• 22:19
  Speaker 1: Right Because you're just not yielding from that investment of that 53-gallon barrel.
• 22:24
  Speaker 1: Now it's only producing 50 bottles or 100.
• 22:27
  Speaker 1: The math has to equal.
• 22:30
  Speaker 1: You know the time and effort just because, the angel share was claimed doesn't mean that somehow you don't have to pay for that service.
• 22:40
  Speaker 5: You know if you want to get mad at that price.
• 22:42
  Speaker 1: Get pissed off at the angels right.
• 22:46
  Speaker 7: Damn those angels.
• 22:48
  Speaker 2: I'm pretty sure you're going to hell.
• 22:52
  Speaker 1: No, all right, so beer Welcome.
• 22:56
  Speaker 7: Thank you, i'm happy to be here.
• 22:58
  Speaker 1: Thank you for coming up and this is great.
• 23:02
  Speaker 4: Barry's new bottle and a different spin on that model.
• 23:05
  Speaker 4: What are we So this?
• 23:10
  Speaker 7: bottle and I'm Barry Brinniger from Artie One Spirits out of Lexington, Kentucky.
• 23:14
  Speaker 7: This bottle is actually fashioned out of a sample bottle that I got from the 1800s from the brand.
• 23:21
  Speaker 5: So what we did?
• 23:22
  Speaker 7: Artie One stands for Registered Distillery Number One and we established the brand in January of 2020 just to pay honor and respect to Lexington's first registered distillery.
• 23:31
  Speaker 7: So we're.
• 23:32
  Speaker 7: you know, there's always got to be a first, there's always got to be someone that is first.
• 23:36
  Speaker 7: We've established this brand to take the next chapter of Lexington's first registered distillery and what we've done similarly is we have a liquid strategy that is going to take this brand out national We're not doing the gin and vodka either.
• 23:51
  Speaker 7: We're also at that premium, super premium brand.
• 23:54
  Speaker 7: That's the fast-growth consumption of bourbon globally is those super premium brands.
• 24:00
  Speaker 7: And so you know, we're the one percenters right here and the bourbons that we have.
• 24:05
  Speaker 7: We're going after that one percenters and making it attractive to the one percenters as well as those 99 percenters, because they're the ones who are going to also pay the bills for us.
• 24:16
  Speaker 5: So we're super excited.
• 24:17
  Speaker 5: What?
• 24:18
  Speaker 7: we've got is a Kentucky straight bourbon, and then we've got three wood finish series of a French oak finish, a amber on a Brazilian oak and then a double oak and maple.
• 24:27
  Speaker 7: So we're, you know, right now we're in five states.
• 24:30
  Speaker 7: We should be in 15 states within the next 12 months.
• 24:34
  Speaker 1: That's wonderful.
• 24:35
  Speaker 1: Awesome On the amber on.
• 24:37
  Speaker 1: that was that's just some things.
• 24:39
  Speaker 4: And the bottle in the bottle we showed earlier in the in the video was a pic that Brad did with you before the bottle changed, so obviously very familiar with it here.
• 24:51
  Speaker 5: It's sold out.
• 24:52
  Speaker 4: Sold out.
• 24:53
  Speaker 5: Well, that's how he's done it Yeah that's awesome, always a good thing, and I'll tell you.
• 24:58
  Speaker 7: Brad has been such a great partner for for all of the brands here You know super connector and you know the one thing that I love about being up here is the bourbon truck starts here, you know.
• 25:10
  Speaker 7: so the B line really starts that bourbon trail, and I love connecting the old with the new.
• 25:15
  Speaker 7: You know we, we should honor Lexington or Kentucky's bourbon tourism.
• 25:21
  Speaker 3: It's a nine billion dollar a year industry to the state You know.
• 25:24
  Speaker 7: so we want visitors to come in start that bourbon trail in northern Kentucky and then go all the way through the state and see what Kentucky has the best offer.
• 25:34
  Speaker 2: Did you say nine billion?
• 25:35
  Speaker 2: Nine billion, that's about what I spent.
• 25:42
  Speaker 2: so Ever done one Yeah.
• 25:44
  Speaker 4: They can just get more of you than just all of me.
• 25:46
  Speaker 4: They're in.
• 25:47
  Speaker 1: Yeah, i mean it's like coming out of what we just came out of the whatever the, the shit that went down, and then what happened to everybody at home with how they all changed in what they could do right, we all how we drank, how we how we processed stuff, and we're all.
• 26:10
  Speaker 1: we were also starved to come out of it and spend time like this with people again, with our friends, and then you know it was such a long time that I think a lot of people lost track of it and then, when it was, we slowly came out of it.
• 26:24
  Speaker 5: So not, but now it just seems like now that now that we're out and you go on the bourbon trip it was so great to go on the tour yesterday at.
• 26:32
  Speaker 1: Buffalo Trace with 30 people.
• 26:33
  Speaker 1: I mean before it was like six people could be in a spot you know what I mean, kind of thing and just to be together with people again.
• 26:41
  Speaker 1: And then so many people learned about bourbon, you know, and now they can go out and learn even more and then also have experiences.
• 26:50
  Speaker 1: But when it comes to the Dusties, you know, that we're here at revival there that has not been a market that?
• 26:57
  Speaker 1: so many that is available to so many people.
• 27:00
  Speaker 1: And that's what you're doing, brad you're bringing that plus, then you're doing your picks and promoting the new and the old, and it's just a great place to start.
• 27:08
  Speaker 1: I would agree, if you start here, you see you're you're like no matter who you are, you're do takes you, you're just coming up to another level.
• 27:17
  Speaker 5: Yeah, so it's exciting, it's fun, man, you know, i think you look around at some of these bottles and typically the average person just never even gets to sniff something like this, and so we're kind of making the game kind of basically conform to us.
• 27:30
  Speaker 5: And you know, i want to have like the most epic things where the common person can come in.
• 27:36
  Speaker 3: You know, maybe somebody's out of a job or makes 15 an hour they can still get in the game.
• 27:40
  Speaker 5: You know, and you come in here on your own chopper.
• 27:42
  Speaker 5: We have something for you to and you know there's something for everybody here, and that's what makes it so much fun we talk about.
• 27:48
  Speaker 6: You know what?
• 27:49
  Speaker 6: what role does bourbon play?
• 27:51
  Speaker 6: this is maybe a little bit dorky, but it's a catalyst to relationships, right, it's, it's.
• 27:56
  Speaker 6: It helps relationships start, it deepens the ones that currently exist, and we kind of talk about it also as liquid campfire.
• 28:04
  Speaker 6: It's just, it's warm, you gather around it and you do a great job of that here, brad.
• 28:10
  Speaker 6: I mean, if you get a chance to come in here, this is a just a great place to hang out, get a little history.
• 28:16
  Speaker 6: You know like taste a little history, yeah also get that, you know do.
• 28:21
  Speaker 6: What we're doing here was just gather around the bar and chat.
• 28:24
  Speaker 5: I think you nailed it on the head, it just it brings people together that typically might up your friends like you might be a Steelers fan, or I'm a Beatles fan as long as they're not hitting each other.
• 28:34
  Speaker 1: No, you don't get around to do a bottle of bourbon.
• 28:37
  Speaker 6: I'm gonna cover this.
• 28:38
  Speaker 6: Steelers fan.
• 28:42
  Speaker 3: I have Taylor Swift.
• 28:48
  Speaker 1: I'm gonna cover this for Brad, but when you come here, make sure that you don't touch yeah.
• 29:22
  Speaker 2: I mean, i'm familiar with the do not touch rules when you come to.
• 29:25
  Speaker 2: You know a certain kind of bar, but the touching the touching together.
• 29:30
  Speaker 2: Brad I, that's new to me.
• 29:32
  Speaker 2: You're gonna have to show me you roll away.
• 29:42
  Speaker 2: You want to roll?
• 29:44
  Speaker 1: definitely so.
• 29:45
  Speaker 1: Is there anything we want to that we should taste?
• 29:49
  Speaker 1: is there?
• 29:50
  Speaker 1: what do you want?
• 29:51
  Speaker 5: I mean, we could just we can taste what we're all here for today.
• 29:53
  Speaker 4: Yeah, right in, you know 141 fruit.
• 29:57
  Speaker 5: But hey, now we can start this she's got bottles.
• 30:04
  Speaker 2: She's got bottles somebody's walking in with bottles.
• 30:10
  Speaker 6: Shannon just walked in.
• 30:11
  Speaker 4: She's gonna degrade the value of the bottle awesome my wrist only knows how to do pretty good at it by now get this glass a little bit check out the discussion so for our 5,000 Indian viewers we should probably say namaste
• 30:47
  Speaker 1: that's 11,000, it's 11,000 yeah, i'll be sharing that, that video that he's doing live to the scotchy.
• 30:55
  Speaker 1: You share your shirt?
• 30:58
  Speaker 4: just because it's so hard, we'll share it right now.
• 31:00
  Speaker 1: Sure, i'll share it we're gonna start the Taylor's best thing today absolutely the.
• 31:08
  Speaker 5: Taylor's everyone for coming.
• 31:12
  Speaker 5: Well, just out there, i think you might be here.
• 31:15
  Speaker 6: Yeah, you know, if we were actually live, she could show up, but I think the fruit notes on the front are perfect for Taylor yep, until she's dry is she the one?
• 31:33
  Speaker 2: that drove her keys into the side of your you can tell she shakes it up.
• 31:45
  Speaker 2: Yeah, she shakes it up yeah, i, you could tell I don't listen to music it's not country, it's music, it's pop, mainstream.
• 31:55
  Speaker 1: I mean, there wouldn't be all this you can't offend all the Taylor.
• 31:58
  Speaker 4: Swiss fans in one comment, because they're watching they are, they're trying to figure out they're like why are we at the wrong place?
• 32:08
  Speaker 4: Of course, the line is probably from there to here.
• 32:13
  Speaker 4: It is almost Very close.
• 32:15
  Speaker 3: This is the.
• 32:17
  Speaker 1: Today was the first time I tried your Augusta Buckner.
• 32:21
  Speaker 5: I've seen it on the shelves and with all the stuff that I do.
• 32:25
  Speaker 1: I had never gotten around to it, so I was happy to be able to taste this, absolutely.
• 32:31
  Speaker 1: This is for the proof.
• 32:33
  Speaker 1: I mean the whole.
• 32:36
  Speaker 1: this is a bourbon experience in itself, you know, if you're the one percent and you drink a lot.
• 32:44
  Speaker 1: you taste a lot of bourbon, you don't drink a lot.
• 32:46
  Speaker 1: This is a fantastic experience.
• 32:49
  Speaker 1: This is not too hot for me, but you know I wanted for whiskey here.
• 32:54
  Speaker 2: Oh, it turned me right.
• 32:55
  Speaker 2: I literally felt.
• 32:56
  Speaker 2: I felt the color change.
• 32:58
  Speaker 8: So this is when the guy puts a shaker of pepper on his food.
• 33:02
  Speaker 2: Yeah, but you know that shaker of pepper is not 141 proof.
• 33:05
  Speaker 2: But overall have you proofed it down?
• 33:11
  Speaker 2: I have not.
• 33:12
  Speaker 1: You should, i mean that's the great thing, about it, about well, about barrel, strength bourbon is that initially everybody who was making it didn't think we were this crazy.
• 33:24
  Speaker 1: They were like, well, i'll just give it to you the way we get it and you put the right amount of water or ice in there.
• 33:29
  Speaker 1: But they didn't realize that the 2020 would come around and this would turn into what it did.
• 33:34
  Speaker 1: I mean, now, everybody, now you have people like if you're not drinking barrel strength, straight knee, you're, you know, you don't know what whiskey is, you know kind of thing.
• 33:44
  Speaker 1: But at the same time, i always try and say you got to drink it the way you like it, but that's like for us, cask strength is the way to go, because we want the drinker to be in charge of their experience.
• 33:57
  Speaker 3: And so you know if you prefer a 100.
• 34:00
  Speaker 6: You can.
• 34:00
  Speaker 6: You know you're at 140 here.
• 34:02
  Speaker 6: You want to drop a cube in there and take it down.
• 34:04
  Speaker 6: Have at it.
• 34:05
  Speaker 6: The challenge is, unless you have it still in the backyard, you can't go the other way.
• 34:09
  Speaker 6: You can't go from 100 proof to 140 proof, and so that's our approach.
• 34:15
  Speaker 6: So you know we're not going to come out with anything other than cask strength for that reason.
• 34:20
  Speaker 6: Good.
• 34:22
  Speaker 1: I mean, but at the same time this is a great experience, as is I love the You're starting point Yeah.
• 34:29
  Speaker 6: So by chance, did you bring any of the 150?
• 34:31
  Speaker 6: .
• 34:31
  Speaker 6: I can either confirm or not.
• 34:41
  Speaker 4: Because I'm interested to see if that got any better, because this is so good, it's really good.
• 34:47
  Speaker 6: The allegedly the 150 is quite a bit darker, but it drinks as nicely as what you have right here.
• 34:55
  Speaker 6: It's incredible.
• 34:56
  Speaker 6: That's what it is It's a cherry.
• 34:58
  Speaker 6: So when I do this, i get caramel, chocolate, cherry all at once and then a little bit of pepper and your mouth on the nose And the mouth Yeah, Just on the tip.
• 35:09
  Speaker 1: It's sweet and it just keeps going all the way back, and it's not you know, some bourbons are heavy on your big palate, some in the back of your throat so this is just straight across the board.
• 35:19
  Speaker 6: Yeah, and we're also.
• 35:22
  Speaker 6: you know we prefer to go unfiltered and for us the benefit of that.
• 35:30
  Speaker 4: Me too, go unfiltered Yeah.
• 35:35
  Speaker 6: For us.
• 35:35
  Speaker 6: What that allows is you guys I'm sure know is you keep the fats in the liquid, which that's what delivers the long.
• 35:41
  Speaker 6: Finish is the lipids are literally sticking to the tissues in your mouth, so that creates a long.
• 35:46
  Speaker 6: You should put an FC on the bottle we could have charged 100 more, you're unfiltered just because of the me too movement.
• 35:55
  Speaker 2: I'm just unfiltered, but thank you for recognizing that whiskey is straight neat.
• 36:04
  Speaker 1: There you go.
• 36:04
  Speaker 1: All right, so um Seats are so good.
• 36:09
  Speaker 1: Oh wait, do we want to have a sip of?
• 36:11
  Speaker 7: your.
• 36:11
  Speaker 7: Oh, i think you're going to have to sit in there.
• 36:14
  Speaker 1: Absolutely.
• 36:14
  Speaker 3: Cross that bottle.
• 36:15
  Speaker 7: Let's trace the amaranth.
• 36:17
  Speaker 6: We'll miss this one.
• 36:20
  Speaker 5: I'm not getting that ready yet.
• 36:21
  Speaker 5: I'd love for Shannon to talk.
• 36:23
  Speaker 5: I was saying that she was my partner earlier and I wouldn't be playing this game if it wasn't for her.
• 36:28
  Speaker 5: So, hello, super pumped to be here, so.
• 36:33
  Speaker 2: Hello, the only thing that I had is you guys talk about.
• 36:35
  Speaker 2: You should step up Car.
• 36:36
  Speaker 8: Car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car, car spices all along the spectrum, anywhere from clove, cinnamon, nutmeg.
• 37:11
  Speaker 7: The flavors on this are going to be anywhere from coconut pineapple.
• 37:17
  Speaker 7: It's really delicious and it makes I mean I agree drink it how?
• 37:22
  Speaker 7: you like it, but this one makes a crazy taste.
• 37:25
  Speaker 3: We had that earlier today.
• 37:27
  Speaker 7: It makes a great mint julep but, you know, and vermin balls as we know yes yeah, so let's pour some more here one more down there rocks.
• 37:42
  Speaker 4: This one's 110 proof, unlike revivals, which was a barrel strength 122 proof, which doesn't drink like 120 proof we're in more cupboards than I'm in here so much room for activities there's so much more room for activities we're gonna have to have a shirt made that has that on it wow, that is a nose on that one.
• 38:11
  Speaker 1: Yeah, honey, like the honey honey apple pie out of the flavor.
• 38:16
  Speaker 4: Yeah, the honeycomb cereal, almost like it smells like apple pie.
• 38:19
  Speaker 1: You're not gonna pour that on you, you know what I mean.
• 38:23
  Speaker 2: It smells like apple pie hey, this is uh I mean, you can keep smelling?
• 38:29
  Speaker 2: oh yes, so.
• 38:31
  Speaker 7: So these are these are how we finish it in the barrel.
• 38:34
  Speaker 7: So we put this in the bundle and we leave these let's not do it.
• 38:41
  Speaker 4: Wait, wait.
• 38:42
  Speaker 4: So we're all 12 years old.
• 38:47
  Speaker 2: I swear to god, back away, back away.
• 38:50
  Speaker 2: So, barry, you put the beads in the bundle and we're there yeah, so right off, all right come on.
• 39:02
  Speaker 2: Hey, i'm just, it's just for educational purposes oh, is that guy on the distillery toy?
• 39:13
  Speaker 1: yeah, for sure, but but this is amazing, honestly, when you showed me what you were doing, it was so unique.
• 39:19
  Speaker 1: And then the say it for me um the ambaron yeah ambaron, the ambaron.
• 39:26
  Speaker 1: Talk about that little stick that you drop in.
• 39:29
  Speaker 1: That's cool, i mean just that in itself.
• 39:32
  Speaker 7: One of the things that we do with that stave is that we drill honeycomb into it, so there's a lot more surface area, it don't?
• 39:38
  Speaker 7: it only takes eight weeks to finish to get to the flavor profiles that little thing that you showed me.
• 39:44
  Speaker 1: How many do you drop in?
• 39:47
  Speaker 7: um, depending on the yield there, we'll drop in several staves into the, into the barrel itself.
• 39:53
  Speaker 1: So are they is.
• 39:54
  Speaker 1: Was that a small version?
• 39:56
  Speaker 3: oh, that you show that that's the actual thing that you drop in.
• 39:58
  Speaker 3: I mean, when you say stave, you know you're talking about this and this thing is like this and thin with the holes it's really kind of cool.
• 40:05
  Speaker 7: Yeah, it is cool, yeah, and a unique way of getting that flavor.
• 40:10
  Speaker 5: This is the same as Bill, our straight person fridge and our double oven base oh yeah, just influencing that flavor profiles with different states until the ambaron.
• 40:20
  Speaker 5: I think we can all agree is a very, very unique one.
• 40:25
  Speaker 1: All right, yeah, this is.
• 40:28
  Speaker 1: This is a unique experience.
• 40:30
  Speaker 1: There's no doubt.
• 40:31
  Speaker 1: I mean, i would have to say, if you're talking about the Augusta and that you're talking about a big giant bourbon experience with all the flavors of bourbon, and you know, and now, when you get into this, this is more of that.
• 40:47
  Speaker 1: Finished.
• 40:48
  Speaker 1: Even though it's oh so, it's not, it qualifies to keep it bourbon.
• 40:53
  Speaker 7: Right, and you're not actually finishing it, it actually yeah yeah, because once you take wood, that is that that's used, or you know that it has a different profile.
• 41:05
  Speaker 7: It takes it from a straight bourbon into a finished firm.
• 41:10
  Speaker 1: So it still is a finished product, but still is you're using folks so you're staying the same family that's right, that's right unlike the maple, where you're kind of that though, that whole fun toy that you just showed us.
• 41:22
  Speaker 1: That's the coolest part I thought was the fact that you had those different woods on it, and then you basically dipped it in the maple, not maple syrup but in the maple staff, yeah which is very watery, but then you pull it out, let it dry and then drop it into the barrel and that you know I've had.
• 41:40
  Speaker 1: Uh, whiskey is finished in maple syrup but that's a whole great.
• 41:44
  Speaker 1: Yes, yes, where this was essence of maple and it just was kind of a cool thing and you know you use that word right yeah, it's
• 41:54
  Speaker 2: a pie so proud of you oh my god.
• 42:02
  Speaker 4: I'm making it.
• 42:03
  Speaker 4: You're getting an unfiltered shirt yeah that's it.
• 42:06
  Speaker 4: You need one all right.
• 42:08
  Speaker 1: So um uh Brad, why don't you uh?
• 42:11
  Speaker 2: this is amazing.
• 42:12
  Speaker 1: You guys talk about you know, just finish up a little bit about.
• 42:15
  Speaker 1: You know what's coming.
• 42:17
  Speaker 1: You know what your overall you know.
• 42:19
  Speaker 1: Just give your whole marketing spiel right now.
• 42:22
  Speaker 5: Yeah finish that.
• 42:23
  Speaker 5: Um.
• 42:24
  Speaker 5: So, uh, shannon Smith, uh, are my business partner, basically so city commissioner and attorney, and so the two of us are, uh, we have this little small shop.
• 42:33
  Speaker 5: We've kind of approved, uh, the business model, i guess, for three years and we're ready to move, uh, literally right down the street we're going in next day to tell coming to uh we'll have six to eight thousand square feet.
• 42:44
  Speaker 5: Um, where it'll really be a game changer, i think, is the full liquor license.
• 42:48
  Speaker 5: So we only have the two ounce.
• 42:50
  Speaker 5: Uh, you know, get four half ounce fours here at the new shop.
• 42:53
  Speaker 5: You know it'll be vintage mixed drinks, new mixed drinks, beer, wine.
• 42:56
  Speaker 5: You know you could get a Shirley Temple.
• 42:58
  Speaker 5: Literally we'll have something for everybody.
• 43:00
  Speaker 5: Which is kind of limiting here, because if you just want a cold beer, i'm not your huckleberry right now, but uh, down there we'll literally have all of it.
• 43:06
  Speaker 5: So you know, whoever you come with wants to drink wine or beer, you want to drink bourbon, we'll have something for everybody.
• 43:12
  Speaker 5: So I'm super excited.
• 43:14
  Speaker 7: And then on the second floor.
• 43:15
  Speaker 5: We're gonna basically continue this bar you see up there and, uh, our tasting bar we have.
• 43:21
  Speaker 5: Now we're just gonna grow it and do a lot of new versus old, and so, worst case scenario, i'd love to use this we have a Bacardi, we'll deal with the distributor, so we'll have a new Bacardi, and so you can taste that new and old.
• 43:33
  Speaker 5: Worst case, best case, should be like 50, 60, 70s, 80s, 90s, today, not only with the bourbon but rum and all the spirits, and so you can really hone in on which decade.
• 43:44
  Speaker 5: Do you like the best?
• 43:45
  Speaker 7: and in a perfect world, we'll have a bottle for you to purchase, you know at a pretty fair price and you can take a home and do it side by side at your house with your friends and still want to make it accessible right now.
• 43:55
  Speaker 5: I don't have a June beam from the 70s or 80s, but we want to continue having like a five dollar.
• 44:00
  Speaker 5: You know 70s and 80s bourbon, pretty much every day you come in and have something for every single price point, every single person that comes in, and so that's.
• 44:08
  Speaker 5: That's basically what's what's going on.
• 44:11
  Speaker 7: There'll be a second phase of the build out.
• 44:14
  Speaker 5: Possibly some cigars in the future and Shannon wants to kind of come in on this.
• 44:20
  Speaker 8: So I think I think Brad captured it perfectly.
• 44:22
  Speaker 8: On the second floor, this is going to be it on steroids, and then the first floor is going to be a cocktail bar fed by all these rare spirits that you see.
• 44:29
  Speaker 8: So you have an option to have a cocktail with anything we get from a distributor or you can make it a little different and have some of these weird spirits that we have behind the bar and enjoy it.
• 44:38
  Speaker 3: So is that an industry term?
• 44:40
  Speaker 3: Yes, weird ass.
• 44:41
  Speaker 8: Weird ass Right.
• 44:44
  Speaker 4: I think, it's a type of discontent.
• 44:46
  Speaker 6: So it's.
• 44:46
  Speaker 2: OK if it's a weird ass, weird ass, a high-fiber Yeah.
• 44:49
  Speaker 1: Well, i think you also touched on the point and you didn't push it But the fact that and we talked about this is when you're buying these collections, the rum comes with it, tequila comes with it, and at the moment in time, those people aren't just running around the country trying to taste old rums maybe a little bit, but a little bit, but not to the point with bourbon or tequila.
• 45:13
  Speaker 1: But you see that, starting as it does.
• 45:16
  Speaker 1: That's with the tequila, all the different types people getting into that, because they're getting in there and they're going into the liquor store looking for bourbons But then they're finding other spirits.
• 45:26
  Speaker 1: And you guys, when that all hits, you'll be ready to be making mixed drinks with everything.
• 45:33
  Speaker 5: Yeah, we're not really heavy in any one thing, which is awesome, so it's trying to keep it pretty diverse in here, and bourbon kind of goes down a little bit, we'll have some rum and gin Or, if it continues to, go up, we'll still have.
• 45:45
  Speaker 3: I think it's just like old baseball cards for me.
• 45:47
  Speaker 7: And so old cards go up and baseball cards go up and down.
• 45:50
  Speaker 5: It's always worth the money.
• 45:50
  Speaker 5: You're making emails and you're making errands, And so I want stuff with the tax trip and that's from the 80s and older And that's where my focus is, But in the same breath, newer people just like Augusta and RD1, and also partner with them And just have a 50, 60, maybe $380 bottle, whatever for everybody.
• 46:10
  Speaker 5: It's not the mass.
• 46:11
  Speaker 5: A lot of $3,000 bottle.
• 46:16
  Speaker 4: Hey you can't buy them.
• 46:18
  Speaker 1: I mean, if you've got a shot at that, you've got to do it, Like you said it's an investment, But the investment has to be because there's still a market for that, and so you can find what you, no matter what your budget is.
• 46:30
  Speaker 1: when you come here, you're going to be able to make people have a really cool experience especially people coming on the B line.
• 46:37
  Speaker 1: But even just the regular people get to drink something that they don't normally.
• 46:43
  Speaker 1: just going to a regular bar or at any every day kind of thing you're finding on.
• 46:48
  Speaker 1: You nailed it, man, i mean, i think our tasting bars will really separate us.
• 46:51
  Speaker 5: If we didn't have that, this wouldn't exist, because I'd be like trust me, that's good, trust me that's good.
• 46:55
  Speaker 5: And taste is so subjective for you to figure it out yourself.
• 46:59
  Speaker 5: And it's not what your friends said.
• 47:00
  Speaker 5: I think the biggest misconception of a bourbon collector now they're buying all these labels up just because their buddy said it's good.
• 47:06
  Speaker 5: Then they get around to opening it in a year And they're kind of let down.
• 47:09
  Speaker 5: And so what I love about?
• 47:10
  Speaker 5: within a mile here there's 10 of the top 100 bourbon bars in the United States, And between us and a few other handful of places you can really probably taste about 80% of every bourbon ever made.
• 47:22
  Speaker 3: And then when you're ready to pay 500 bucks and justify it.
• 47:25
  Speaker 1: Because you tasted it, we're there for you Or you can go to party source or whatever And actually justify spending that money on something you do very well And also know that if you're paying 500 bucks here, you probably be paying for that $1,000 somewhere else, because one thing that you've come across is your fare.
• 47:47
  Speaker 1: It's like you've got to be able to keep doing what you're doing There's no doubt about it And you've got to profit, but there's a difference between profiting and gouging, and that's one thing that there's not a lot of people doing what you do, But you know you can help this Buckner
• 48:06
  Speaker 6: so we could do $4.99.
• 48:08
  Speaker 5: Where is that ceiling?
• 48:09
  Speaker 5: And so Shane and I talked and we wanted to make it still accessible to people, And we're doing $10 on our bar for a half-ounce.
• 48:15
  Speaker 5: So even if you can't buy the bottle, you can still come in and try it.
• 48:19
  Speaker 1: It's right.
• 48:20
  Speaker 1: I mean, what else can you ask, right?
• 48:23
  Speaker 1: No, i mean, the model is exciting And you're exciting, so that's why we're here Do you guys need a room.
• 48:34
  Speaker 4: Well, he's got one right there.
• 48:37
  Speaker 2: He might be free for dinner.
• 48:38
  Speaker 2: He might be free for dinner.
• 48:45
  Speaker 5: All right, i'll say this You wouldn't be all possible if it wasn't.
• 48:48
  Speaker 5: you know, shannon believes in me.
• 48:49
  Speaker 5: And she basically is creating a game for me to play at the highest level, and so it's fun to have her as a partner And it's a good yin and yang to this.
• 48:57
  Speaker 5: We're not all brod out in here, and so I think it just makes it a virtual where every single person can feel welcome to come down.
• 49:04
  Speaker 5: She gets a high five for that.
• 49:07
  Speaker 1: So, now it's a total, but whiskey has really, i think, evolved into like even talking, necessarily talking with Harlan, and he was saying it used to be first it was whiskey drinkers, and then it was their sons, and then it was their grandson.
• 49:24
  Speaker 1: Now it's women and men coming in couples.
• 49:29
  Speaker 1: It's an overall experience for everybody, and I really you guys have done a great job with that, and you know Bourbon's kind of like golf, You know it's really tough.
• 49:40
  Speaker 1: Unless you have money, you can't really play either, so we're kind of making it where it's like a putt putt And you can get in and play.
• 49:46
  Speaker 1: That's it.
• 49:46
  Speaker 1: I'm getting golf.
• 49:48
  Speaker 1: This is amazing golf.
• 49:51
  Speaker 3: He just made a putt putt analogy.
• 49:54
  Speaker 1: I can't even wrap my brain around that It's just like no, this is not a putt putt, this is a good green ball.
• 50:01
  Speaker 5: I mean, for God's sakes, you've got that old rip-pan eagle just sitting right there.
• 50:06
  Speaker 1: And you let everybody smell it for free.
• 50:08
  Speaker 6: It smells for free.
• 50:10
  Speaker 1: Yeah, that's what I got.
• 50:10
  Speaker 1: With that, it's like I lost half the bottle because everybody keeps All right.
• 50:18
  Speaker 1: So go on and talk about Augusta.
• 50:20
  Speaker 1: Ok, just give that and give that and you know.
• 50:24
  Speaker 6: Is it OK if I break some news here?
• 50:27
  Speaker 1: OK, wow, t-series breaks news.
• 50:31
  Speaker 4: We like breaking news.
• 50:32
  Speaker 4: You're not Taylor Swift, Is that I mean?
• 50:38
  Speaker 4: you're going to break a lot of hearts right now.
• 50:41
  Speaker 6: So we're thrilled to invite all of you down to Augusta.
• 50:44
  Speaker 6: We've been leading a really fun tasting experience down there for a year, and the news that I want to share is that we have just been admitted to the Kraft.
• 51:00
  Speaker 6: Bourbon Trail and the V-Line, and I don't know if you all know how it works, but the fun thing about this journey is whether it's this award or getting put on the V-Line, it's third party validation that we're on the right track, because the way that the Kraft tour works is you're actually voted on by your.
• 51:24
  Speaker 5: I hesitate to use the word peer.
• 51:26
  Speaker 6: You're voted on by other distilleries who are on that tour.
• 51:29
  Speaker 6: So it's like our role models are the people who were inspiring us have said you got it, You're doing a fine job.
• 51:39
  Speaker 3: Join the club.
• 51:40
  Speaker 6: So that happened at the board meeting earlier this month in.
• 51:44
  Speaker 5: June.
• 51:45
  Speaker 6: And so you'll see that popping on our website here in a matter of days, and I really want to encourage anybody who's listening please come on down.
• 51:52
  Speaker 6: We're about 35 minutes from where I'm standing right now, literally on the banks of the Ohio River, and what we're delivering there is an authentic, curated, bourbon-centric experience that benefits you as a guest, but also benefits our neighbors in Augusta and Bracken County 100%.
• 52:12
  Speaker 2: That's very cool.
• 52:13
  Speaker 3: Congratulations, and it's a lot like a real Augusta.
• 52:17
  Speaker 2: I mean you've got to be invited.
• 52:19
  Speaker 6: It's a lot like it.
• 52:20
  Speaker 6: Yeah, yeah, what were?
• 52:23
  Speaker 4: you saying with the putting.
• 52:24
  Speaker 2: Yeah, it was, i was.
• 52:24
  Speaker 4: Yeah.
• 52:24
  Speaker 6: All ties together, it's.
• 52:26
  Speaker 4: Augusta.
• 52:26
  Speaker 3: Kentucky.
• 52:28
  Speaker 4: Yeah, so you don't have put put.
• 52:32
  Speaker 6: I can't even confirm it.
• 52:33
  Speaker 6: It's a strange term right now.
• 52:36
  Speaker 5: It sounds like a lawyer.
• 52:38
  Speaker 1: I was just going to say does she not sound like a lawyer?
• 52:41
  Speaker 1: I can't wait to hear your plays.
• 52:44
  Speaker 1: If you were on this podcast, you're going to be like I can't confirm.
• 52:50
  Speaker 6: Do, please, come down.
• 52:51
  Speaker 6: The tasting experience is a who you feed out of three different barrels.
• 52:55
  Speaker 5: If you like one of what you taste.
• 52:58
  Speaker 6: You can fill a barrel up.
• 52:59
  Speaker 6: You're a bottle of yourself label.
• 53:01
  Speaker 3: I'll take a barrel, you can do that too it's a little pricier, but it's an elbow too, These guys have done it.
• 53:11
  Speaker 5: In fact, what they're doing is.
• 53:13
  Speaker 3: I don't know if it's unseen the history time.
• 53:15
  Speaker 3: But compared to what we're doing, it makes us look easy.
• 53:19
  Speaker 5: We have an almost 8,000 square foot thing, so I give you props for even trying.
• 53:22
  Speaker 5: I'd love to see the finished product.
• 53:26
  Speaker 1: I love that.
• 53:27
  Speaker 1: I love the model of thieving from the barrel going down there and then thieving your own bottle.
• 53:32
  Speaker 1: That is a great model but then you're also you're putting your stuff on the shelf too.
• 53:41
  Speaker 6: That's the other way to experience us.
• 53:44
  Speaker 1: Right, but overall it just seems we'll take you up on your offer.
• 53:49
  Speaker 1: We'll talk after.
• 53:53
  Speaker 6: We'll go down there.
• 53:57
  Speaker 4: And speaking of thieving from barrels, Barry, you have a similar experience So yeah, we are brand destination currently in Lexington is in the distillery district And as we experienced earlier today.
• 54:09
  Speaker 7: As you can come in, you can do a tasting, we can talk about the history.
• 54:12
  Speaker 7: We have a barrel right there.
• 54:13
  Speaker 7: You can thieve straight from the barrel, enjoy a six year barrel that you can sample.
• 54:20
  Speaker 7: And again if you want to buy barrels you can absolutely buy through the gift shop.
• 54:24
  Speaker 7: We're happy to do that.
• 54:25
  Speaker 7: We'll convert it into bottles.
• 54:26
  Speaker 7: We'll give you the barrel when you leave.
• 54:29
  Speaker 7: but, super excited, we're building a brand destination in Lexington.
• 54:33
  Speaker 7: We're excited to have people come into the Bourbon.
• 54:37
  Speaker 7: Trail through northern Kentucky.
• 54:38
  Speaker 7: Come on down to central Kentucky and enjoy what we have to offer and some of the other distilleries there.
• 54:44
  Speaker 4: For sure, and we have not had the privilege of being at Augusta yet.
• 54:49
  Speaker 4: I'm sure the greens are super nice.
• 54:51
  Speaker 4: But, we have been to already one today And I said when I walked in, the place just was amazing.
• 54:57
  Speaker 4: I think you did a absolutely awesome job with it.
• 55:01
  Speaker 4: It looks very regal and nice and clean and crisp, but price points are great.
• 55:08
  Speaker 4: You have a lot of selection.
• 55:10
  Speaker 4: Your merchandising is just.
• 55:14
  Speaker 2: Whiskey, and I said when we walked in.
• 55:16
  Speaker 1: You hit the mark on the merchandising which I think you did, but then you put in the friendliness of the Bourbon industry.
• 55:25
  Speaker 3: You don't want it.
• 55:26
  Speaker 1: Definitely there's different ways to go, but then just your bartender.
• 55:32
  Speaker 1: She was fantastic.
• 55:34
  Speaker 5: Kayleigh right.
• 55:36
  Speaker 1: I remember the name There, you go.
• 55:38
  Speaker 4: Anyways, medication is working, See it's not just me.
• 55:47
  Speaker 1: Hey, CT, fuck off But.
• 55:48
  Speaker 2: Buh with love, buh with love.
• 55:52
  Speaker 1: Anyways, but just then they were making spirit.
• 55:56
  Speaker 1: They were like dueling drink bartenders, They were just trading cocktail experiences and then all of a sudden we had this fantastic drink So it was love the experience.
• 56:10
  Speaker 2: I could hear the banjo music.
• 56:12
  Speaker 1: But then you can eat that barrel.
• 56:14
  Speaker 1: There too, they have a barrel to eat and taste, so you can taste.
• 56:18
  Speaker 1: And I think that's something out of all distilleries, if you can make that accessible, of being able to taste whiskey straight from a barrel One.
• 56:27
  Speaker 1: if you do it with you and you, it's like I don't think you could give me the worst barrel you had, and I'm sitting there thieving straight from it It's going to taste good.
• 56:38
  Speaker 5: I don't know it just affects your taste buds.
• 56:40
  Speaker 1: You're just like oh my God, is this delicious.
• 56:42
  Speaker 4: I'm in heaven, but that's what I found To play off of that I saw another distillery in Kentucky that we like a lot, which is whiskey.
• 56:52
  Speaker 4: They set up at a golf course on a hole and you thief from a barrel at the hole.
• 57:02
  Speaker 1: I'm like why did I not get invited?
• 57:04
  Speaker 1: I mean, your name just makes sense that you sponsor a hole at Augusta.
• 57:10
  Speaker 6: I mean that would be insane.
• 57:12
  Speaker 6: You probably wouldn't have enough whiskey after that.
• 57:15
  Speaker 1: Right.
• 57:15
  Speaker 3: I remember.
• 57:16
  Speaker 6: It's either you're super cool or something.
• 57:18
  Speaker 3: There you go.
• 57:19
  Speaker 6: Which one's cheaper.
• 57:19
  Speaker 6: I don't know.
• 57:21
  Speaker 6: I just checked out the return of the best one, But I thought that was such a cool idea.
• 57:25
  Speaker 4: You're at the ninth hole making the turn and you're like, hey, you want to.
• 57:29
  Speaker 4: Okay, what?
• 57:30
  Speaker 6: a cool experience.
• 57:31
  Speaker 6: The key word here, honestly, it, is experience.
• 57:34
  Speaker 6: I mean, that's what people are after.
• 57:36
  Speaker 6: They're not, you know, not lecturing, it's more.
• 57:42
  Speaker 6: I want to get into it, i want to understand it and help me get involved.
• 57:45
  Speaker 6: Experiences are what people are interested in.
• 57:49
  Speaker 5: Everybody right here, Shannon included, are probably a little jaded with the barrel pick thing Because we've been just part of the game a little longer.
• 57:57
  Speaker 3: I remember the first time going down and just doing that.
• 58:00
  Speaker 5: It is crazy awesome To share that with people just getting into it.
• 58:04
  Speaker 5: It means the world.
• 58:07
  Speaker 8: When you're on that bourbon trail, you're going to be in all these lovely little towns with amazing shops and fantastic food.
• 58:14
  Speaker 8: There's something for everybody And they're so friendly.
• 58:19
  Speaker 6: Augusta 1792.
• 58:21
  Speaker 1: Yeah, it's wow.
• 58:24
  Speaker 5: So check this out quick story.
• 58:25
  Speaker 6: So Phillip Buckner is the founder of Augusta.
• 58:27
  Speaker 6: He's a revolutionary war hero.
• 58:30
  Speaker 6: He was granted 7,000 acres by Governor Randolph, who was the governor of the Virginia colony.
• 58:35
  Speaker 6: Kentucky was part of the Virginia colony.
• 58:38
  Speaker 6: So, Phillip Buckner comes down, he establishes, donates the land for Augusta, takes his flat boat down the lower which are in that time impassable rapids, So he rather than portage.
• 58:50
  Speaker 3: He sells his flat boat hops on a horse heads back to Augusta.
• 58:54
  Speaker 3: To whom did he sell his flat?
• 58:56
  Speaker 6: boat Anybody, you too.
• 59:00
  Speaker 7: Better than ever.
• 59:01
  Speaker 6: Better than ever, lewis and Clark, Lewis and Clark, Lewis and Clark.
• 59:08
  Speaker 6: Yeah, they've got the receipt in the local, like come on man, that's great.
• 59:13
  Speaker 1: Well, it's not history.
• 59:14
  Speaker 1: It doesn't get any better than that.
• 59:17
  Speaker 6: Thomas Jefferson yeah that whole thing Wow.
• 59:19
  Speaker 4: It's like legit, the only thing you're missing from here.
• 59:22
  Speaker 4: What was the price they?
• 59:23
  Speaker 1: paid though $50.
• 59:27
  Speaker 4: $50.
• 59:27
  Speaker 4: $50.
• 59:28
  Speaker 1: $50.
• 59:29
  Speaker 6: Honestly, they were as likely to do that transaction in whiskey as anything else.
• 59:35
  Speaker 4: But the only thing missing from your story that every distillery has is when was the fire?
• 59:41
  Speaker 3: Because every distillery seems like they had a fire just before Prohibition and everything.
• 59:46
  Speaker 5: Let's be in our future.
• 59:47
  Speaker 4: What?
• 59:47
  Speaker 4: No?
• 59:48
  Speaker 4: No, don't you put that on me.
• 59:54
  Speaker 4: That's what it was.
• 59:55
  Speaker 4: No, but it is funny, like every distillery that's been around since the 1800s they're like yeah, we had a fire in 1902.
• 1:00:04
  Speaker 4: And 1918.
• 1:00:06
  Speaker 1: Yeah, no fires Civil war battles, but no fires, no fires, all right, awesome.
• 1:00:12
  Speaker 1: So I guess that was a.
• 1:00:14
  Speaker 1: It went a little longer than I thought it would, because I thought you know, but overall that was perfect.
• 1:00:19
  Speaker 1: Thank you for being on the platform.
• 1:00:21
  Speaker 7: Thank you, thank you.
• 1:00:23
  Speaker 1: Appreciate it.
• 1:00:25
  Speaker 7: Thanks, thanks, all of you, congratulations.
• 1:00:29
  Speaker 4: Congratulations, golf clap.
• 1:00:31
  Speaker 4: I like the golf clap, it's fitting, it's fitting In honor of.
• 1:00:36
  Speaker 6: Augusta.
• 1:00:38
  Speaker 3: With a golf course.
• 1:00:39
  Speaker 6: Just build that club course.
• 1:00:44
  Speaker 4: A little clown's mouth.
• 1:00:45
  Speaker 4: It could be a whiskey barrel with the windmill.
• 1:00:52
  Speaker 1: All right, everybody, we're the Scotchy Bourbon Boys.
• 1:00:55
  Speaker 1: We are Down at Revival.
• 1:00:57
  Speaker 1: This has been a fantastic, fantastic time.
• 1:01:01
  Speaker 1: All right, and remember wwwscotchybourbonboyscom for all your Scotchy Bourbon Boys paraphernalia, and then also remember glasses.
• 1:01:14
  Speaker 3: What are we, except for bongs?
• 1:01:17
  Speaker 4: now Yeah, no Roach, clip Roach.
• 1:01:21
  Speaker 5: It's not paraphernalia for all your t-shirts.
• 1:01:24
  Speaker 5: I'm sorry, that's Glenn Carrant, where the hell did that come from Michigan?
• 1:01:28
  Speaker 1: What can I say?
• 1:01:29
  Speaker 1: I'm sorry.
• 1:01:31
  Speaker 1: That's for all of our younger wow.
• 1:01:35
  Speaker 2: And coming soon will be beats for your bogey.
• 1:01:37
  Speaker 2: That would be cool.
• 1:01:37
  Speaker 2: A crystal ball.
• 1:01:38
  Speaker 2: I'm the Scotchy.
• 1:01:40
  Speaker 4: Bourbon.
• 1:01:41
  Speaker 1: Boys, there you go.
• 1:01:42
  Speaker 1: All right, we are on Facebook, instagram, youtube and Twitter, and then also on all social media.
• 1:01:47
  Speaker 1: But remember, drink responsibly.
• 1:01:53
  Speaker 2: Don't drink and drive Good friends.
• 1:01:55
  Speaker 1: Good friends equal good times And live your life dangerously.
• 1:01:59
  Speaker 1: Little Steve's going to take us out.
• 1:02:02
  Speaker 1: Oh, you're right, you're totally in a cabbage patch oh.