Latest / The Scotchy Bourbon Boys / Unveiling the Magic of the Kentucky Bourbon Festival: Conversations with Michters Dynamic Duo of Andrea Wilson and Dan McKee

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Unveiling the Magic of the Kentucky Bourbon Festival: Conversations with Michters Dynamic Duo of Andrea Wilson and Dan McKee · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Burgundy's fans.
• 1:00
  Speaker 1: This is Alan Mishel.
• 1:03
  Speaker 2: If you have ghosts, you have everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Outpost Black Forest, but if you're at all interested in the content high strangeness, paranormal and this kind you should tune into my new podcast, If you.
• 1:18
  Speaker 2: Have Ghosts.
• 1:19
  Speaker 2: You have ghosts.
• 1:20
  Speaker 2: You have everything.
• 1:20
  Speaker 2: What's she got?
• 1:21
  Speaker 2: What are you doing?
• 1:21
  Speaker 2: I love it now.
• 1:22
  Speaker 2: It's so cool.
• 1:22
  Speaker 2: We're making a podcast.
• 1:24
  Speaker 2: We're making Spotify.
• 1:26
  Speaker 2: We're making a podcast.
• 1:28
  Speaker 5: It's a great time to be here and protect ourselves.
• 1:30
  Speaker 5: All of this noise is indicative of how exciting it is.
• 1:34
  Speaker 6: I will say that it's just.
• 1:36
  Speaker 6: All of this background is exactly the excitement that we've been seeing every day so far.
• 1:40
  Speaker 6: That is exactly the excitement that we can see every day so far, and that's just me and you, I hope this is the best of the best out there.
• 2:27
  Speaker 3: I'll go through with it.
• 2:28
  Speaker 3: Oh wait, I'm, I'm the one.
• 2:41
  Speaker 1: All right.
• 2:42
  Speaker 1: All right if you're not here to concert.
• 2:47
  Speaker 1: There's a little bit of a place in the podcast area, but we're going to make do like we did last year, although we did it on a nice after a Sunday morning brunch and everybody was kind of leaving.
• 3:10
  Speaker 1: Somebody was in there, but now you're getting to feel the spirit of the Kentucky Bourbon Festival.
• 3:17
  Speaker 1: So welcome everybody.
• 3:19
  Speaker 1: We've got a special podcast here with Andrea Wilson and Daily Peek, master of Distiller and Master of Maturation, master of Maturation, and you guys also do a lot of tasting.
• 3:31
  Speaker 1: I'm sure you guys do a lot of tasting, but what else do you think?
• 3:36
  Speaker 1: I mean, I think you both, you know, listen to us and my son say you guys realize that we're on good terms.
• 3:42
  Speaker 5: Yeah, it's a very collaborative environment.
• 3:45
  Speaker 5: You know we all want to be participating and we want to contribute and you know it's a family-owned business, so it really it's very personal to us there's a lot of passion.
• 4:00
  Speaker 1: We also got Supernatural Savings with the Facebook.
• 4:02
  Speaker 1: And then we got Whiskey on his first official podcast where we could introduce him.
• 4:08
  Speaker 3: He crashed our last one.
• 4:09
  Speaker 3: I couldn't find the damn tent.
• 4:11
  Speaker 3: They moved it from the last year.
• 4:14
  Speaker 3: It's like 150 feet away.
• 4:16
  Speaker 1: I'm like it's a tent.
• 4:17
  Speaker 1: I like it.
• 4:17
  Speaker 1: It's really cute to be there, all right.
• 4:18
  Speaker 1: So, dan, you've spent a little bit of time, but you know the way it's been going.
• 4:25
  Speaker 1: Is it gone as fast as it was supposed to be?
• 4:28
  Speaker 1: It has.
• 4:31
  Speaker 6: It's been a while.
• 4:32
  Speaker 6: You know, like this December I was 19 years old.
• 4:37
  Speaker 6: I love it, I love them, I love them.
• 4:44
  Speaker 6: We love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you, I love you.
• 5:10
  Speaker 6: This is very exciting, as I see the distilling with Victor and Andrea.
• 5:14
  Speaker 6: We see a lot more of the maturing side and, of course, we overlap.
• 5:17
  Speaker 6: We have a wonderful teamth and just having a great time.
• 5:20
  Speaker 6: This past year, since we haven't saw you last, we had a lot of exciting things with the campaign, the awards, and it's going well.
• 5:29
  Speaker 6: And here at the festival I mean Andrea and I logged in yesterday at about 4 o'clock and the line of people that were in front of the pictures was amazing.
• 5:40
  Speaker 6: It's just chilling and really what we're doing is what we're really trying to focus on making a very premium quality whiskey.
• 5:51
  Speaker 1: Well, you guys have done such a great job.
• 5:53
  Speaker 1: Now this Tecna Furniture Festival is fantastic because it's sitting by itself.
• 5:59
  Speaker 1: Normally it's on the street, but you know, but the last couple of years it's on the same line of Bergen and beyond, which then extends all the distilleries so they can use their efforts just in one.
• 6:12
  Speaker 1: And then, if you have both and then also people who are like, well you know, you can do both, you can just come in here and go up there, even though you had to buy your tickets.
• 6:21
  Speaker 1: But anybody who thinks that coming to a fast-food place with an average of $60 a day where you can pretty much drink premium drinks, cocktails and taste as much high-end bourbon I mean, you go on a date these days and $60 is nothing.
• 6:40
  Speaker 1: So I think it's really kind of a steal.
• 6:42
  Speaker 1: I think the energy this year helped the button to be up right.
• 6:49
  Speaker 1: Yeah.
• 6:52
  Speaker 5: I mean there's so many people.
• 6:54
  Speaker 5: We've had people from Poland, We've had people from the UK, We've had people, I think, from just all 50 states.
• 7:00
  Speaker 5: I mean people are coming from all over to really celebrate Kentucky.
• 7:05
  Speaker 2: Burbank.
• 7:05
  Speaker 5: Kentucky Rye American Whiskey and I think that is a beautiful thing.
• 7:09
  Speaker 5: Everyone is so happy, like everyone's having just a genuinely good time.
• 7:15
  Speaker 5: There's a lot of kindness, there's a lot of joy and it's a wonderful thing.
• 7:19
  Speaker 5: I think all of you have been really part of today.
• 7:21
  Speaker 5: Really quality whiskeys that people can enjoy, and this is the moment.
• 7:27
  Speaker 1: Well, and add the fact that this is where you guys are selling your product and every product is so unique in some sense, it's hard to acquire in a lot of cases, not the main product, which is a toasting that's being released.
• 7:46
  Speaker 1: We like to see the barrel toasted in the bourbon and rye right.
• 7:54
  Speaker 6: This year we did our toasted barrel toast.
• 7:58
  Speaker 1: And then you have your tender rye, and then you have the pomegran wine, and then you have the wine, and then it's you know.
• 8:07
  Speaker 1: So these are products that are hard, and so you can go to a burger festival.
• 8:12
  Speaker 1: I mean, that's why this morning your signing was amazing.
• 8:17
  Speaker 6: That's something that we're very glad we participated this year and, to your point, we get to do the 10 year bourbon and dry the bomb burgers and our again our puppy straight burgers.
• 8:30
  Speaker 6: So it's been a huge success.
• 8:32
  Speaker 6: And again, more than just that, it's meeting everybody that would really just spend over two hours in line to purchase those bottles.
• 8:41
  Speaker 6: I mean mean, that's amazing, and you know a lot of brands are doing so well, and to see that for victors on what we're doing, you know that's the reward, that's what makes you smile at the end of the day Superdance.
• 8:59
  Speaker 4: I was going to ask Andrew what your favorite part of the festival is, what you've seen in the improvements you're able to do and bring to the people.
• 9:12
  Speaker 4: What do you think is your favorite part of it?
• 9:17
  Speaker 5: I think there's a few different things.
• 9:18
  Speaker 5: I think for people who come to a festival, they eat several different things.
• 9:23
  Speaker 5: They eat an amazing whiskey, you know, but they also eat great food.
• 9:28
  Speaker 5: So there's a lot of wonderful food trucks from the region here that are showcasing their talents and their culinary delights.
• 9:36
  Speaker 5: There's an amazing marketplace here where people are, you know, using other great products and making everything from candies to cigars to all kinds of amazing products, so people can make an experience out of it.
• 9:50
  Speaker 5: They can come and see friends.
• 9:52
  Speaker 5: They can enjoy great whiskey together, but they can have a good time they can shop.
• 9:56
  Speaker 5: They can do all the different things, including buying beautiful bottles.
• 10:01
  Speaker 4: So hopefully Victor's Toasted Burger, because there sure was a lot of people buying it today I think also, what I get to see is you just mentioned it earlier is that there's a lot of people here all over all over the world and the states to this festival right here and just to showcase the stories and the congratulations that you've done, but there's no harm or anything like that.
• 10:30
  Speaker 4: That's off-limits to Rossville.
• 10:33
  Speaker 4: No friendship, and that's one thing that I love about what Fort Wayne University does.
• 10:40
  Speaker 5: Yeah, there's people here who are supporting veteran organizations, who are raising money for charity.
• 10:45
  Speaker 5: I mean, it's just an amazing place.
• 10:48
  Speaker 5: There's just a lot of good happening here and celebrating an amazing spirit that we're all so passionate about.
• 10:57
  Speaker 3: So I know you guys are on the dry end of the process, but I mean it's a massive investment for you guys to come to a festival like this, and not only is it the physical you know the tent and the accoutrements but then you've got to figure out the logistics.
• 11:13
  Speaker 3: What are we bringing?
• 11:14
  Speaker 3: How are we going to get you guys right?
• 11:16
  Speaker 3: So what kind of return does the distillery see on this?
• 11:20
  Speaker 3: I mean, is it just brand awareness?
• 11:22
  Speaker 3: Or I mean, are you booked like crazy up in Fort Nelson?
• 11:31
  Speaker 3: I mean, what is it you still receive for their investment in having a physical?
• 11:34
  Speaker 5: life.
• 11:35
  Speaker 5: I think that you know, without giving away numbers, and you know all of those concrete details that I'm sure people are going to find terribly interesting.
• 11:43
  Speaker 5: But I think it's more the emotional connection, like the opportunity to sit down with folks like yourselves.
• 11:50
  Speaker 5: This podcast is going to go here, there and everywhere and people are going to watch it and that's great.
• 11:57
  Speaker 5: To be able to come to one place and have access to media like that, to be able to come and have access to, you know, consumers, some of these beautiful, beautiful stories, heard these stories.
• 12:09
  Speaker 5: You know they're like I live in fill-in-the-blank at the state and they're like it's so hard to get pictures and I've been trying to get this bottle for five years and they finally got it today and just the food.
• 12:21
  Speaker 5: And you know, people are telling us they're going to open it, you know, on Thanksgiving and they're going to open it at Christmas and they're going to open it, you know, for their personal family holiday.
• 12:31
  Speaker 5: I mean, that is just so special, I open mine on the drive home.
• 12:35
  Speaker 3: We don't know.
• 12:37
  Speaker 6: We do not promote that.
• 12:40
  Speaker 2: We, this is what we do.
• 12:42
  Speaker 2: No, no, no, no, we don't promote that.
• 12:45
  Speaker 5: But I think it's just.
• 12:46
  Speaker 5: It's the opportunity to bring people together.
• 12:48
  Speaker 5: All of us who are here really care about this spirit.
• 12:56
  Speaker 5: We really care about it and we care about what each other are doing and how they're doing it and the friends that we've made across the entire industry is a really powerful thing.
• 13:06
  Speaker 5: So it's like the Super Bowl.
• 13:10
  Speaker 5: You know it's like the Super Bowl.
• 13:11
  Speaker 5: You come in here and you're seeing all the people and all the amazing things and it's a wonderful time, but you all want to try some toasting.
• 13:20
  Speaker 3: Yeah, heck, yeah.
• 13:20
  Speaker 3: I for one want to thank you guys and the Victors team.
• 13:24
  Speaker 2: Because when you came, I came.
• 13:26
  Speaker 3: I mean Victors, 10-year ride, 10-year bourbon this is one of my favorites period.
• 13:37
  Speaker 3: I mean this toaster bourbon.
• 13:37
  Speaker 3: It's amazing.
• 13:38
  Speaker 3: So the fact that you guys saw where the demand was and what products are hard to get and you should decided to do that for the best of the line, I appreciate it.
• 13:43
  Speaker 3: I bought my allotment so we couldn't have done it without him.
• 13:47
  Speaker 6: I appreciate you and I just want to add to that.
• 13:51
  Speaker 6: You know, andrea and I, of course, are in a very fortunate position where we actually get to be, you know, a lot of our you know our whiskey lovers, our fans of Mixtur's.
• 14:03
  Speaker 6: A gentleman shared with me today that he's lost his father and Mictors was his father's favorite and so every year he buys a Mictors to just kind of say Dad toast to Dad.
• 14:17
  Speaker 6: That's cool, yeah, all right.
• 14:20
  Speaker 1: Now let's talk, let's take a seat.
• 14:22
  Speaker 3: And you know what this noise is so loud?
• 14:25
  Speaker 3: It's like a ring you can get in my head.
• 14:27
  Speaker 1: Oh, yeah, yeah, you got the church man.
• 14:29
  Speaker 1: I yeah, that's a church bell.
• 14:31
  Speaker 1: I mean, that's a part of a song.
• 14:33
  Speaker 1: I think just now that one of the One microphone is going to hold for it.
• 14:42
  Speaker 1: But the church bells are being picked up and they're getting a degree.
• 14:48
  Speaker 1: Oh, that's awesome.
• 14:50
  Speaker 3: So it's kind of.
• 14:51
  Speaker 3: If they were just a little slower, I could almost hear the guitar riff.
• 14:56
  Speaker 3: Yeah, there you go.
• 14:59
  Speaker 1: I would say that you guys coming on the podcast at the festival and then having the first time at the festival, and you know what we're.
• 15:16
  Speaker 1: I think what you said, exactly what it is.
• 15:21
  Speaker 3: We got a leaker what you said about the big family getting together.
• 15:25
  Speaker 1: I mean, it's your family, the people bourbon lovers are.
• 15:29
  Speaker 1: So what would you say?
• 15:31
  Speaker 1: Loyal.
• 15:31
  Speaker 1: They can be loyal.
• 15:34
  Speaker 1: They like when people are quite what you guys do.
• 15:36
  Speaker 1: I think the whole wow, I think the whole.
• 15:45
  Speaker 1: So it's just sliding.
• 15:46
  Speaker 1: I think the whole aspect of how you guys do your whole marketing part, the whole ball together top to bottom, is now not necessarily an issue.
• 16:43
  Speaker 1: It's the good whisky that you keep producing.
• 16:46
  Speaker 1: It doesn't matter what details are in or whatever, it's just fantastic whisky.
• 16:52
  Speaker 1: I got you, you keep doing it and I really do.
• 16:54
  Speaker 1: I know I love the talk.
• 16:58
  Speaker 6: No, I appreciate that.
• 16:59
  Speaker 6: Look, I always say that I might be the pretty face, but the star of the show, the star of the show, that's what you always say yeah.
• 17:07
  Speaker 3: I always do that.
• 17:08
  Speaker 3: Let's just say, the whiskey's much better than that.
• 17:12
  Speaker 6: Well, that's what I was going to say.
• 17:13
  Speaker 6: Yeah, thank you.
• 17:14
  Speaker 6: The star of the show is always the whiskey and the hard work the team puts behind it, and that's truly what brings us here to celebrate this holiday.
• 17:22
  Speaker 1: This is so good, thank you All right, cheers, everybody, cheers, cheers.
• 17:29
  Speaker 3: Another Tap glass.
• 17:30
  Speaker 3: Tap glass, tap glass.
• 17:33
  Speaker 3: So, how long do those belts bring?
• 17:40
  Speaker 3: I mean for real, I know they're part of a song.
• 17:42
  Speaker 4: I think they're stuck.
• 17:43
  Speaker 4: Nothing gets going until 4 o'clock.
• 17:48
  Speaker 5: So this is the toasted barrel finished bourbon, and it's delicious.
• 17:51
  Speaker 5: This is our 10 year anniversary of the release, so we released this for the first time 10 years ago.
• 17:57
  Speaker 5: The idea was to create something, because toasty meal products are very powerful.
• 18:04
  Speaker 5: There's hundreds of them and they really tap into the beautiful compounds.
• 18:09
  Speaker 5: I barely get all of this in the final product.
• 18:12
  Speaker 5: A lot of people were starting to experiment with other types of barrel finishes, sherry casks, fork casks, all these different things that we supply.
• 18:25
  Speaker 5: It works so hard to make our base product.
• 18:27
  Speaker 5: Why would we want to consider something like that?
• 18:29
  Speaker 5: Maybe there's something else we could do, and we felt like toasting was something that we really could do because of the flavors that we can extract from the wood.
• 18:37
  Speaker 5: So we aged the herb five to seven years and then take it out of wood and then put it back into a toasted only barrel, no char, and it turned out beautifully.
• 18:49
  Speaker 5: It was very successful for us.
• 18:51
  Speaker 5: And then we came back again with a toasted barrel strength rye and then the third in the series so far is toasted sour mash.
• 18:59
  Speaker 5: But we're super excited to be here at the Kentucky Bourolourman Festival with the Toasted Bourbon on its 10th anniversary, so we were excited to share it with you.
• 19:10
  Speaker 3: So I gotta ask how tedious was the toasting experimentation process?
• 19:14
  Speaker 3: Because I'm sure you did so many degrees for 15 minutes and so many degrees for 30 minutes so that you could try to get that flavor profile, and the only way to do it is by making 60 different barrels, shoving some whiskey in and seeing what it tastes like within six months.
• 19:32
  Speaker 3: Right yeah, so I mean kind of tedious.
• 19:38
  Speaker 5: Yeah, I mean, you know the importance of toasting, you know we tried some different things and then once you get past the toast that you really like, then you've got to figure out the time.
• 19:50
  Speaker 5: How long do you want to keep it in that second?
• 19:53
  Speaker 3: barrel.
• 19:53
  Speaker 3: I'm with you, Andrea.
• 19:54
  Speaker 3: I've been toasted several times in my life, these guys, these guys.
• 20:04
  Speaker 2: So you gotta watch this.
• 20:05
  Speaker 2: These guys, these guys.
• 20:07
  Speaker 5: I went to the long flight.
• 20:11
  Speaker 2: So, like it is a, I went to the long flight.
• 20:13
  Speaker 2: It's a skillful process.
• 20:16
  Speaker 5: It's a thought-building, skillful process and you know I always say one of the biggest relationships, the most important one, is that between the silver and the big ridge.
• 20:26
  Speaker 5: So working with the big ridge to dive in, to get the profiles that we want, to make sure that we get it consistently and repeatedly to be able to really influence that product, and that finishing process is a really important part of the process.
• 20:40
  Speaker 5: But it took a while to get it all dialed in.
• 20:44
  Speaker 3: I can't even imagine how tedious because there's so many moving parts and just doing one part a little bit too much can obviously spoil the match.
• 20:52
  Speaker 3: If you get it not quite enough, you're not going to get that right.
• 20:55
  Speaker 3: I'll tell you the toasted products that are on market.
• 20:59
  Speaker 3: The first, toasted bourbon, is absolutely my favorite toasted.
• 21:03
  Speaker 3: I mean, this stuff is crazy and you're talking to a guy that drinks a lot of bourbon.
• 21:12
  Speaker 4: I really appreciate that.
• 21:14
  Speaker 4: There was one other thing that I'd like to ask and that is that in this today's world now most all you see, most all of the major distilleries, they are stepping up in production and even adding stills and more and more rip-offs and stuff like that.
• 21:34
  Speaker 4: Is there anything in the future, or are y'all still being able to maintain for your core products and things like that without expanding?
• 21:46
  Speaker 6: So thankfully, again, with all the great support from everybody, vintros as a brand is doing very well.
• 21:50
  Speaker 6: We've been continuing to grow at the distillery.
• 21:54
  Speaker 6: I mean, even our modeling facility has continued to grow to meet future demand, our processing department, so the production side, of course.
• 22:04
  Speaker 6: And just you know, andrea was employee number seven, I was employee number eight Again, Andrea is now 10 years.
• 22:11
  Speaker 6: I'm coming up on 10 years in here and now we're just under 100 employees.
• 22:16
  Speaker 6: So yeah, the growth is there and thankfully, the brand has been doing very well.
• 22:22
  Speaker 4: Great, great.
• 22:22
  Speaker 4: I like to hear it.
• 22:25
  Speaker 3: Like I told you in the beginning.
• 22:27
  Speaker 6: when I first met you, this is always been one of my favorites.
• 22:30
  Speaker 6: I'm going to put this out there.
• 22:35
  Speaker 6: Remember, two shirts Got that.
• 22:39
  Speaker 6: I just wanted to make sure that was done.
• 22:43
  Speaker 4: This is the man.
• 22:43
  Speaker 4: Oh, fantastic.
• 22:46
  Speaker 6: I wasn't for two white shirts.
• 22:47
  Speaker 6: Two white shirts.
• 22:49
  Speaker 6: Yeah, we're not going to say this.
• 22:51
  Speaker 6: We're not going to say this.
• 22:54
  Speaker 1: Yeah, yeah, we're here to order.
• 22:56
  Speaker 1: Yeah, yeah, we're all faculty.
• 22:57
  Speaker 1: I'm just going to the last thing I'm going to finish up and I'm going to finish up with and it's something that I watch, initially on a podcast, Because as a podcast.
• 23:16
  Speaker 2: we watch other podcasts and when you look back at that time, it was not good.
• 23:28
  Speaker 1: And we got the same story and everything, everything.
• 23:30
  Speaker 1: And they were talking to us and we just realized it was just a bunch of guys hanging out and whatever.
• 23:33
  Speaker 1: And then we had a few friends and then it's really now.
• 23:34
  Speaker 1: It's through that you understand the bourbon drinkers because you have the same dedication to the bourbon and what it is that you have to bring to the club, and it's not about your own.
• 23:50
  Speaker 1: It's like in a world like ours it's going to be a matter of the bird and the club.
• 23:55
  Speaker 1: You guys are promoting it towards what you base your personal brand and you've got to take credit for that commitment.
• 24:05
  Speaker 1: You don't want to process anything for a great deal of time.
• 24:10
  Speaker 1: You like to enjoy yourself and you have that person.
• 24:16
  Speaker 1: We love that detail, but at the same time, that's what all the urban nerds love is the attention they time.
• 24:24
  Speaker 1: That's what all the bourbon girls love is the texture they want.
• 24:25
  Speaker 1: You know that detail.
• 24:25
  Speaker 1: We know that you're very specific about what you do and how you do it, and so we're all making for that.
• 24:31
  Speaker 1: So that's why we do this, because of people like you.
• 24:40
  Speaker 4: That's a little uncomfortable to agree with.
• 24:42
  Speaker 4: This is probably my favorite part.
• 24:44
  Speaker 4: I'm just going to have to share this with you.
• 24:46
  Speaker 4: You all share your experience with us.
• 24:48
  Speaker 4: So I know you all miss the bar.
• 24:50
  Speaker 4: I know you all miss the bar.
• 24:52
  Speaker 4: I know you all miss the bar.
• 24:54
  Speaker 4: I know you all miss the bar.
• 24:56
  Speaker 4: I know you all miss the bar.
• 24:58
  Speaker 4: I know you all miss the bar.
• 25:01
  Speaker 6: I know you all miss the bar.
• 25:02
  Speaker 6: I really do appreciate it.
• 25:03
  Speaker 6: I appreciate it.
• 25:04
  Speaker 6: Most importantly, andrea and I both have uniquely different personalities, but it works Well.
• 25:13
  Speaker 6: I think it works.
• 25:14
  Speaker 6: Andrea, I think she goes home with a headache probably.
• 25:18
  Speaker 6: But the other thing is Andrea and I are here because we are the Burger King and Andrea's late.
• 25:27
  Speaker 6: Andrea has worked hard at Night 2, like you said, whether it's trying to enjoy real easy conversation all the way to the real geeky detail.
• 25:37
  Speaker 2: We've been doing that and we understand that, but there's no variance.
• 25:41
  Speaker 6: This is who we are.
• 25:42
  Speaker 6: It doesn't matter how busy we are.
• 25:44
  Speaker 6: We love doing this.
• 25:46
  Speaker 6: Again, andrea is you know.
• 25:48
  Speaker 6: She's very young, but has been doing this over 20 years and ended up doing this at an urban hall.
• 25:56
  Speaker 6: She's seen a lot.
• 25:58
  Speaker 6: I've been sitting around for 19 years.
• 26:00
  Speaker 6: We wouldn't be doing this as long if we didn't love it, and this is one of the best parts.
• 26:04
  Speaker 6: This doesn't happen every day of the year.
• 26:07
  Speaker 6: We're going to a festival like this and getting to interact this much.
• 26:11
  Speaker 6: I mean, there's a lot of impact.
• 26:14
  Speaker 6: All day you can see friends that you haven't seen for a year or years.
• 26:18
  Speaker 6: We were just last week, which is amazing.
• 26:21
  Speaker 5: I think what's really touching for me is that you know, he made something that we call the people we really love and we want to talk about it and it's just.
• 26:38
  Speaker 5: It's such a heart-wrenching moment.
• 26:40
  Speaker 5: It's been so long.
• 26:41
  Speaker 5: If you all, if other people coming out here like, why wouldn't you come?
• 26:46
  Speaker 5: Like we are, we are the brand of the team, but of something that we're very passionate about the most, so it's very personal to us.
• 27:02
  Speaker 5: I get very emotional because we love it very much.
• 27:05
  Speaker 5: I love all of the clients that I've made in this industry and that's something that I want to try and bring to the world.
• 27:16
  Speaker 2: Thank you, thank you both.
• 27:19
  Speaker 1: We really appreciate your time.
• 27:24
  Speaker 3: We're doing this because they have such good products.
• 27:28
  Speaker 3: We got a sign off from the jungle.
• 27:30
  Speaker 3: That's something.
• 27:37
  Speaker 2: When I saw it I was like all right.
• 28:03
  Speaker 4: It's beautiful, thank you.
• 28:05
  Speaker 3: Thank you, thank you, thank you.