Latest / The Scotchy Bourbon Boys / The Art of Bourbon Making with Greg Keeley: From Military Service to Distillery Ownership at Bourbon On The Banks

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The Art of Bourbon Making with Greg Keeley: From Military Service to Distillery Ownership at Bourbon On The Banks · The Scotchy Bourbon Boys

• 1:16
  Speaker 3: I'm shocked at how many people are still here.
• 1:17
  Speaker 3: Oh, that's not bad.
• 1:19
  Speaker 2: The theme song is better than the pocket.
• 1:21
  Speaker 2: I got a really good guy to do the theme song.
• 1:26
  Speaker 3: That's always bad.
• 1:26
  Speaker 3: The theme song is better than the pocket.
• 1:30
  Speaker 2: I mean, I feel like it's a video where my little friends it's like a Brady Bunch theme song, better than the go.
• 1:38
  Speaker 3: Yeah, exactly, and actually the Friends theme song is way better than the go.
• 1:43
  Speaker 3: I think I got one of these too.
• 1:48
  Speaker 3: Thank you, it's been 20 minutes.
• 1:56
  Speaker 3: All right, here we go.
• 2:00
  Speaker 1: I just have to be back in my tent with my six.
• 2:03
  Speaker 3: I'm very angry.
• 2:05
  Speaker 2: You will for sure they need their All right.
• 2:09
  Speaker 2: Welcome to another podcast of the Scotchy Bourbon Boys.
• 2:14
  Speaker 2: We are here with Greg Keely of the Lawrenceburg Bourbon Company.
• 2:22
  Speaker 2: Yes, yes, what?
• 2:26
  Speaker 3: Funnily enough, the Bourbon Company yeah, a bourbon company in Kentucky, in Lawrenceburg.
• 2:30
  Speaker 3: We're in the real Lawrenceburg, lawrenceburg, kentucky, there's no Lawrenceburg, indiana, there's all Lawrenceburg.
• 2:38
  Speaker 2: Kentucky.
• 2:39
  Speaker 2: There you go, and so there's times when I do podcasts, when I know everything about the person and whatever.
• 2:49
  Speaker 2: But Whiskey here and CT is with us also myself Tiny, and he kind of met you at the Kentucky Bourbon Festival.
• 3:02
  Speaker 3: Yes, he did yes.
• 3:03
  Speaker 2: And you had craft distillery.
• 3:05
  Speaker 2: You're setting that up and you've got stuff that you're doing and we're going to find out everything about you Exciting While I find that out.
• 3:14
  Speaker 2: I'm going to find it out for the first time, Sure.
• 3:18
  Speaker 2: So let's go into why you did this.
• 3:24
  Speaker 3: I retired out of the military 22 years.
• 3:28
  Speaker 3: I was Royal Australian Navy and then the United States Navy, sort of in special operations for that time.
• 3:36
  Speaker 3: And when I retired I got medically retired because of three-fingered up-mine.
• 3:43
  Speaker 3: Whatever number of deployment Got shot in the butt.
• 3:46
  Speaker 2: Finally, Did you really?
• 3:48
  Speaker 2: That's a good place to get shot.
• 3:51
  Speaker 3: Well, it's like, every time I go to a reunion or something, it's like, hey, sir, how's your butt?
• 3:55
  Speaker 3: Yeah, and it doesn't tell you how to explain that to your mom.
• 4:02
  Speaker 1: Right, I've got a question.
• 4:04
  Speaker 1: Did you get your picture taken with the butt truck?
• 4:06
  Speaker 3: that's here today.
• 4:07
  Speaker 3: I didn't, but I should.
• 4:10
  Speaker 2: Honestly, your mom should be absolutely, completely happy and just totally on board for you being shot in the ass.
• 4:20
  Speaker 3: Well, my question is why is my mother at a Navy SF reunion in the first place pushing she should be home Like I don't?
• 4:31
  Speaker 1: know if I'm doing mom's stuff.
• 4:34
  Speaker 3: She shouldn't be at like partying it up with my reprobate friend.
• 4:38
  Speaker 2: Yeah, but she's parting it up because you got shot in the ass and you're still here.
• 4:41
  Speaker 2: Oh my God.
• 4:43
  Speaker 3: I'm so sorry I mentioned the shot in the ass thing.
• 4:45
  Speaker 3: No, but seriously.
• 4:46
  Speaker 2: I'm happy you were shot in the ass, because if you were shot someplace else you might not be here.
• 4:51
  Speaker 3: She's done like my God.
• 4:53
  Speaker 3: I know Jeff's been shot in the ass a couple of times in county.
• 5:00
  Speaker 2: Myself.
• 5:01
  Speaker 2: I have no ass, so to get shot there it would have been pretty tough.
• 5:05
  Speaker 2: There would have been so many other places.
• 5:08
  Speaker 3: Yeah, exactly, they would have had to know what they were doing.
• 5:11
  Speaker 3: Yeah, I got plenty of other places to eat, but that's what I got me.
• 5:15
  Speaker 3: The big part about that is always running away.
• 5:17
  Speaker 1: I would have been, I could have dead you or something.
• 5:22
  Speaker 2: I would have been too.
• 5:24
  Speaker 2: The world sometimes is not fair.
• 5:26
  Speaker 3: It is not, but as you write it, it was better to get shot in my big labby butt than shot anywhere else.
• 5:34
  Speaker 2: Yeah, because that is one muscle that will recover.
• 5:38
  Speaker 2: That's right.
• 5:40
  Speaker 3: So I did that retired from the military or got medically retired from the military eventually, and then you still were shot.
• 5:47
  Speaker 2: So all the stuff that comes with getting shot was there, right?
• 5:51
  Speaker 3: Yeah, like a hole in my ass, but anyway.
• 5:54
  Speaker 3: Well, we all have one, but you've got two.
• 5:55
  Speaker 3: Yeah, I've got a couple.
• 5:56
  Speaker 3: Now you've got the satchie tree.
• 5:59
  Speaker 3: That's another story.
• 6:01
  Speaker 2: There's a single barrel involved in that someday right.
• 6:06
  Speaker 3: So then, you know, we kind of moved.
• 6:09
  Speaker 3: I just loved Kentucky, we were just happy of visiting, we loved the dog parks, and so we've had a single person up here.
• 6:17
  Speaker 3: About three years ago we moved In Kentucky.
• 6:20
  Speaker 3: We just had the chocks and moved to Kentucky, bought a farm right next door to Paul Roses, and it turns out I'm a really, really shitty farmer.
• 6:31
  Speaker 3: So what happened?
• 6:34
  Speaker 3: Okay, let me take a step back.
• 6:36
  Speaker 3: So my family of wine makers, going back like three generations in Australia, and I could have taken over the winery because I was the oldest son but I hated farming.
• 6:48
  Speaker 3: So fast forward 30 years.
• 6:50
  Speaker 3: I'm retired out of the military, which I joined because I hated farming, and I think you know what.
• 6:56
  Speaker 3: I'm going to become a farmer Anyhow.
• 7:00
  Speaker 3: A year and a half later, I'm like I hate farming, Like fuck farming.
• 7:04
  Speaker 3: I was like farming fucking sucks.
• 7:06
  Speaker 3: It's hard, it's hard.
• 7:08
  Speaker 3: You've got to get up early.
• 7:10
  Speaker 3: The animals are all sons of bitches.
• 7:12
  Speaker 3: So and then I thought, well, I'm just going to make bourbon because I've got nothing in Kentucky.
• 7:17
  Speaker 3: What else am I going?
• 7:19
  Speaker 2: to do.
• 7:19
  Speaker 2: Yeah, yeah, but bourbon is a hell of a lot better than farming, isn't it?
• 7:23
  Speaker 2: Oh yeah, I mean bourbon.
• 7:25
  Speaker 2: Don't talk back to you, doesn't talk back to me, it's a.
• 7:32
  Speaker 3: It's just bourbon right, and that's kind of our way we look at it.
• 7:35
  Speaker 3: It's just bourbon yeah.
• 7:37
  Speaker 3: It's got to be good bourbon, but it's just bourbon.
• 7:41
  Speaker 2: Okay, so the farm that you were on and you said it was near Fort Roses.
• 7:46
  Speaker 1: So what happened with?
• 7:47
  Speaker 3: that, oh, we're still there.
• 7:48
  Speaker 3: We just have a guy leases the farm off of the town.
• 7:52
  Speaker 3: We just live there.
• 7:53
  Speaker 3: He's got his cattle and we still got our goats, which are the goats are pretty awesome.
• 7:58
  Speaker 3: So we still have our farm goats, but another guy and his wife who are awesome run the cattle and our corn.
• 8:08
  Speaker 3: It's a good story.
• 8:09
  Speaker 3: Yeah, because if I you know, we grew hemp for like two minutes and that all died.
• 8:14
  Speaker 3: It was just a disaster area, so I'm no longer really operating.
• 8:21
  Speaker 3: Actually, I can't say that I'm a farmer.
• 8:22
  Speaker 3: Yeah, I'm a farmer.
• 8:25
  Speaker 2: Once again, you're just living longer.
• 8:27
  Speaker 2: He's a goat farmer.
• 8:28
  Speaker 1: Oh yeah.
• 8:28
  Speaker 1: I'm a dried farmer, he's a goat farmer now I am a goat farmer, so you've got a couple of cigars here we do, so we could start these off.
• 8:38
  Speaker 2: I know that CT and whiskey here aren't going to do that, but let's start these off.
• 8:43
  Speaker 1: That's all right you guys have.
• 8:44
  Speaker 2: Have at it, because bourbon, good bourbon, gets better.
• 8:47
  Speaker 2: With cigars it does.
• 8:49
  Speaker 3: And my wife's not here so she can't stop me.
• 8:51
  Speaker 3: It's funny how much that plays into things, doesn't?
• 8:56
  Speaker 2: it.
• 8:56
  Speaker 2: He does my wife's here and she doesn't want to stop me.
• 9:00
  Speaker 2: Hey, Roxy.
• 9:03
  Speaker 1: She's off screen.
• 9:04
  Speaker 2: Hi, Roxy.
• 9:06
  Speaker 2: Roxy, what no?
• 9:07
  Speaker 2: He said you couldn't stop him if he wanted to smoke a cigar.
• 9:11
  Speaker 1: I don't care if he's not going to stop.
• 9:13
  Speaker 2: No, he said you couldn't stop him.
• 9:15
  Speaker 2: Oh, I sure could, she could.
• 9:16
  Speaker 2: And I didn't say that.
• 9:18
  Speaker 2: He said his wife's not here and I said my wife's here and she won't stop.
• 9:22
  Speaker 1: Oh, that's good, I like that.
• 9:23
  Speaker 1: I think he put it.
• 9:23
  Speaker 2: I think he put it that you could stop.
• 9:26
  Speaker 3: There's some good cigars floating around here.
• 9:27
  Speaker 3: Yeah, I like that.
• 9:30
  Speaker 3: That's not.
• 9:32
  Speaker 2: You know the last time I smoked two cigars in one day.
• 9:35
  Speaker 3: it has to be never so I do know a little bit about Greg and his distillery.
• 9:42
  Speaker 3: So, greg, do you want to tell them about the giant kangaroo statue?
• 9:46
  Speaker 3: Yeah, so we have a seven foot bronze kangaroo which sits in front of our distillery.
• 9:55
  Speaker 3: It's real metal, it's anatomically correct, so it has all its business.
• 10:02
  Speaker 3: It's got its bits.
• 10:06
  Speaker 2: Do you put a milk kangaroo?
• 10:08
  Speaker 3: Yeah, seven foot tall bronze male kangaroo.
• 10:11
  Speaker 2: In front of our distillery, kind of like what is it Wall Street?
• 10:16
  Speaker 2: Because it's exactly like that it's Wall Street, yeah.
• 10:21
  Speaker 3: Except kangaroos are badass.
• 10:22
  Speaker 3: Yeah, yeah, and instead of a bull, that cow, they've got a bull straight in, like kind of line.
• 10:26
  Speaker 3: But it's anatomically correct.
• 10:31
  Speaker 2: It is anatomically correct.
• 10:32
  Speaker 2: That's where that is the connection right.
• 10:35
  Speaker 2: It's distractingly correct.
• 10:36
  Speaker 2: Yes.
• 10:38
  Speaker 1: How long is a kangaroo?
• 10:39
  Speaker 1: That's seven foot tall.
• 10:41
  Speaker 3: How long yeah?
• 10:42
  Speaker 1: I mean, I mean, how big is?
• 10:43
  Speaker 3: that junk.
• 10:44
  Speaker 3: It hasn't got a heart on it.
• 10:45
  Speaker 1: Well, you know okay.
• 10:47
  Speaker 3: It's just got like the business hanging there, oh yeah.
• 10:51
  Speaker 1: So it's got the beans without the frank.
• 10:52
  Speaker 2: Who did it yeah.
• 10:53
  Speaker 2: Who created this artwork.
• 10:55
  Speaker 3: It's actually a piece that is in a park right near my, where I grew up in Western Australia, and it's a copy of that.
• 11:04
  Speaker 3: So it all existed until we got it copied and had it delivered in like this nine foot wooden crate.
• 11:14
  Speaker 2: Okay, now that is fucking awesome.
• 11:18
  Speaker 2: So you have ties to that.
• 11:20
  Speaker 2: You've lived in Australia for a good amount of time, yeah, so I was military over there for 10, 12 years.
• 11:28
  Speaker 3: We were 12, 13 years Then kind of the US.
• 11:30
  Speaker 3: I was the military attache to the Australian embassy when Afghanistan started and I worked at the White House and the Pentagon off and on and then deployed to Afghanistan and Iraq with the US Marine oh, I'm sorry, with the US Navy as a third country deployment.
• 11:55
  Speaker 3: So I was in the Australian uniform, but under US.
• 11:57
  Speaker 3: It was great.
• 11:59
  Speaker 3: Thank you, yeah, it was fun.
• 12:02
  Speaker 1: It was fun.
• 12:02
  Speaker 1: Was that part one or part two?
• 12:04
  Speaker 2: Tell that other part that we were talking about earlier until you got shot in the ass.
• 12:08
  Speaker 2: Yeah, well then it's like fuck that.
• 12:10
  Speaker 3: So I got out of the.
• 12:11
  Speaker 3: I retired out of the Australian Navy.
• 12:14
  Speaker 2: That should have gotten out of the whole all Navy right.
• 12:18
  Speaker 3: Well, it was meant to.
• 12:19
  Speaker 3: And then I was at a barbecue and some three star admiral is like we need to get you into the Navy, in the American Navy, yeah.
• 12:29
  Speaker 3: And I'm like no sir, I retired anyhow.
• 12:31
  Speaker 3: Now, about three days later, I get a phone call from this guy who said hi, I'm Admiral Ken, actually I was captain then.
• 12:38
  Speaker 3: Captain Ken Bracewite, admiral Cotton has told me you were joining me at US Navy.
• 12:43
  Speaker 3: We've got to get you in.
• 12:44
  Speaker 3: I'm like no sir, I think the admiral's mistaken.
• 12:46
  Speaker 3: And this is Bracewite said to me he's like Greg, three star admiral, I'm never in this way.
• 12:53
  Speaker 3: And as it turned out, he wasn't Admiral.
• 12:58
  Speaker 3: Captain Bracewite went on to become the Navy Secretary under the British Trump and I was his leg officer for a year when he was made admiral.
• 13:11
  Speaker 2: Yeah, so at a good old time.
• 13:12
  Speaker 2: Okay, so that's so wonderful.
• 13:16
  Speaker 2: So that leads us to where we are now.
• 13:19
  Speaker 2: Right, and we're in Kentucky.
• 13:21
  Speaker 2: You're in Kentucky, yes, and you've got some whiskey here.
• 13:27
  Speaker 2: We do so explain with note.
• 13:31
  Speaker 2: You know in full transparency what we're going to drink and how we're doing it, and then where you're trying to get All right.
• 13:37
  Speaker 3: So this is our single barrel, one cast.
• 13:40
  Speaker 3: All of our products, except ours, very small batch, are cast strength and all single barrels.
• 13:48
  Speaker 3: This was the first whiskey we produced.
• 13:50
  Speaker 3: This one came in.
• 13:53
  Speaker 3: This is from our Alpha releases, barrel 2.
• 13:55
  Speaker 3: This came in at 116 proof and it went into the bottle at about four years and eight months.
• 14:01
  Speaker 3: We were almost yeah, we were intending to let it go to five, but we cracked it and you know, give it a taste.
• 14:08
  Speaker 3: And it was what the heck's that?
• 14:14
  Speaker 3: That's a glass thong.
• 14:15
  Speaker 3: Yeah, okay, I don't need to hear about your thongs, I know, I know.
• 14:20
  Speaker 1: You know what they're very comfortable.
• 14:23
  Speaker 3: Yeah, I don't need any thong stories, that's for later.
• 14:27
  Speaker 3: Oh nice, over another one For that for you.
• 14:30
  Speaker 3: Yeah, thanks, sir.
• 14:31
  Speaker 3: So this guy is, as I said, cast strength, single barrel, all of our.
• 14:40
  Speaker 2: You're pouring yourself some.
• 14:41
  Speaker 2: Oh, of course, yeah.
• 14:43
  Speaker 3: I can't forget you, what the hell?
• 14:44
  Speaker 3: And importantly, this one is our first about new label and, as you can see, we've got all fancy pants and it's like a towel.
• 14:53
  Speaker 3: Yeah, nice, look at that.
• 14:54
  Speaker 3: I like that.
• 14:55
  Speaker 3: Is that mesmerizing?
• 14:58
  Speaker 2: I like the bottle, I like the copper aspect of it and I like the blue.
• 15:02
  Speaker 2: So that's really.
• 15:04
  Speaker 2: And then from one cast, the one just stands out.
• 15:10
  Speaker 2: You know, anybody always wants to be the one Like this is the one.
• 15:15
  Speaker 3: So one thing about this we always put our mash bill on the front.
• 15:19
  Speaker 3: We always put an age statement on the front.
• 15:22
  Speaker 3: We want to be super transparent with everything.
• 15:25
  Speaker 3: The other thing with our products is that all of our bourbons are finished in French oak, as opposed to American white oak or anything else.
• 15:37
  Speaker 3: They're finished, so you can't, they're not finished, they're finished.
• 15:40
  Speaker 2: Their um agent so you start in french.
• 15:44
  Speaker 3: Oh yeah, charred, french oh yeah, four charred french so.
• 15:52
  Speaker 2: So we were talking to moholly midi, yeah, from dark ages, yeah, and he was saying that when you're talking french, you're talking different forces force in bank, in french yeah right, but there's like different ones.
• 16:08
  Speaker 2: So so do you know which, where your french oak's coming from?
• 16:13
  Speaker 2: As far as the forest, the different forest and the different regions, yes, uh, from yeah he's so awesome, that's very comfortable.
• 16:22
  Speaker 3: This is like he comes from france.
• 16:23
  Speaker 3: He comes from france.
• 16:25
  Speaker 3: It's the the, the cheese eating surrender.
• 16:27
  Speaker 3: Monkeys grew the trees and yeah cheers to that yeah right, amen, you know.
• 16:35
  Speaker 2: You know that's the biggest problem, friends, it's before you know everybody in america, you know, goes off of whatever, whatever they want to think of france, but we wouldn't be america in france, that's true.
• 16:46
  Speaker 1: Didn't feel like they gave us the make this order they were there for us they were so.
• 16:52
  Speaker 2: But so you, you know, and it's, it's only been a couple hundred years, so you can't like just let it go right and then oh, now you're talking about my wife delicious, all right, so here we go.
• 17:04
  Speaker 2: So the nose I have.
• 17:09
  Speaker 2: I have drank a lot of whiskey today, but I'm getting like a, like a melon.
• 17:13
  Speaker 2: I'm very, that's just your, that's just your head no, a very fresh cantaloupe kind of like no trace of fruity fresh on the top and it's delicious.
• 17:26
  Speaker 2: It smells delicious I would definitely like it very, very airy and light airy as far as the minerals.
• 17:33
  Speaker 3: You're not, you're not pulling down, which which I reckon, which you know, part of the thing when we made this is I wanted, we wanted to have a product that like, if you make wine right, you want that wine to have a little power.
• 17:45
  Speaker 3: It needs to have.
• 17:47
  Speaker 3: Like I don't want you to drink our bourbon, like so many products, I'm not gonna get it.
• 17:53
  Speaker 3: I I want you to drink our whiskey and taste it on the front end.
• 17:58
  Speaker 3: It then gets on your middle palette and you taste it on the middle palette, then you swallow it, you get slight warmth, but we don't want a hot burn.
• 18:06
  Speaker 3: But then when you get up and walk out of the room or get up from the bar and, you know, go to the bathroom, I want you to still taste that whiskey on your middle palette.
• 18:15
  Speaker 3: And that's what I think we pulled off of.
• 18:17
  Speaker 3: That's uh, it's got a great finish.
• 18:21
  Speaker 3: It's got a great finish, nice and long, but it's not doesn't burn.
• 18:25
  Speaker 3: It doesn't burn and it's a hundred and sixteen group.
• 18:27
  Speaker 3: How much?
• 18:28
  Speaker 3: That's a hundred and sixteen group, one six, she said one more than six hundred and sixteen the proof are
• 18:34
  Speaker 2: you drinking this.
• 18:34
  Speaker 2: I am drinking this very good, that's that's.
• 18:38
  Speaker 2: That's all I can say.
• 18:42
  Speaker 2: Is what comes to mind is I'm still picking up the cantaloupe, the melon kind of feel and the sweetness of that and it's really it's wonderful that's it it's like I want to sit there and there's a summer aspect to this yeah, it's really nice, it's not?
• 19:01
  Speaker 2: the.
• 19:01
  Speaker 2: It's not the light the.
• 19:03
  Speaker 2: I mean you're talking to 160 proof, so you should be able to drink this by a fire in the ball, but it's not.
• 19:10
  Speaker 2: It's well in this cigar, that's that's that's uh that's making this this.
• 19:15
  Speaker 2: What are you getting on?
• 19:18
  Speaker 2: That's just.
• 19:19
  Speaker 1: I mean, it's beautiful there is definitely a fruit in there, so the mash below on this guy is 70 corn, 21 dry, 9 mold about.
• 19:31
  Speaker 2: So say that again 70 corn, 21 dry, 9 mold about okay, so you got a little bit more barley than usual, but now let's talk about the system, what you're setting up, and so where's it coming from?
• 19:49
  Speaker 2: Right now?
• 19:50
  Speaker 3: right now, we, uh, we just still at a couple of, well, a couple of different places, but we actually go into their contracts are still well, we're.
• 19:59
  Speaker 3: No, we basically lease the space of an existing muscular and going to make it okay, so it's not even contracted so you're leasing the space so that you can pretty okay, yeah, it's sort of more, but but now yeah, so now buying us, you bought it yeah it's going to be delivered soon.
• 20:18
  Speaker 3: Oh my god, yeah, I've got to go and look at it on Tuesday.
• 20:20
  Speaker 3: It's another seven hour drive, nice, but uh, what?
• 20:24
  Speaker 3: What kind of still is we actually?
• 20:26
  Speaker 3: It's a pop still with a bodge for colon.
• 20:28
  Speaker 3: Um, we bought it, uh, uh used, from a distillery that went broke in North Carolina.
• 20:36
  Speaker 3: This is a funny story, actually, you know, on all the uh it's so funny when they wouldn't they.
• 20:42
  Speaker 2: Well, yeah, other people's misfortune makes me laugh.
• 20:46
  Speaker 3: Well, this guy didn't pay his taxes for the IRS for seven years.
• 20:50
  Speaker 3: The IRS just went and shut him down.
• 20:53
  Speaker 1: Yeah, anyhow.
• 20:56
  Speaker 3: This guy must have a lot of money at the time because all of his stuff, everything he had, was just top notch.
• 21:03
  Speaker 3: And I've read on one of these blog you know a bourbon blog that these guys have gone broke or had been closed.
• 21:11
  Speaker 3: They do say they've gone broke.
• 21:12
  Speaker 3: It was in North Carolina.
• 21:13
  Speaker 3: For the next day I, literally without doing anything else, I jumped in my truck.
• 21:18
  Speaker 3: I drove to this town in North Carolina about four and a half hours, five hours.
• 21:24
  Speaker 3: I Went to the distillery was all shut up.
• 21:26
  Speaker 3: Oh, it was a.
• 21:27
  Speaker 3: It was like a bar music venue to still in that way when broke, he's my guess anyhow.
• 21:35
  Speaker 3: So I'm looking through the window.
• 21:36
  Speaker 3: So then I start looking around.
• 21:38
  Speaker 3: I go to the coffee shop.
• 21:40
  Speaker 3: I ask what's happened, find out, turned out the local bank had to lean on building and all the equipment.
• 21:47
  Speaker 3: So I go in to see the bank manager, given my card, I said I want to buy you still and I want to buy this.
• 21:58
  Speaker 3: I go down.
• 22:05
  Speaker 3: It was only down the road.
• 22:06
  Speaker 3: I go down there, look at it they're for a couple of hours and he's like do you want to buy the week?
• 22:10
  Speaker 3: And the thing looks like brand new.
• 22:11
  Speaker 3: Turns out the guy was just making moonshine.
• 22:16
  Speaker 3: It's amazing, it's literally a friend and it's an 800 gallon pot.
• 22:22
  Speaker 3: You know it's, it's spectacular and yeah, we bought it along with Everything else.
• 22:32
  Speaker 3: And I went back and off to the bank guy.
• 22:34
  Speaker 3: He said how much?
• 22:36
  Speaker 3: I said how much.
• 22:37
  Speaker 3: One friend.
• 22:38
  Speaker 3: He said make me an offer.
• 22:38
  Speaker 3: So I made him a stupid, ridiculous offer and he said okay, but when it comes?
• 22:44
  Speaker 3: to stupid ridiculous.
• 22:46
  Speaker 2: Were you on the low end of the high end?
• 22:48
  Speaker 3: Oh God, so low it was like we wouldn't have even been able to buy the steel for what I paid for.
• 22:52
  Speaker 3: Okay, and how many barrels?
• 22:54
  Speaker 3: The barrels I had were terrible, okay, and I didn't want it.
• 23:00
  Speaker 3: He wanted to sell them to me and I was like, oh, maybe I can use them.
• 23:03
  Speaker 3: We tried to get it and he couldn't get it back.
• 23:06
  Speaker 2: Right, it was nothing to do with it.
• 23:08
  Speaker 2: So so you obviously now who's the person who's producing this whiskey.
• 23:13
  Speaker 2: As far as taste, you're the blender, or yeah.
• 23:16
  Speaker 2: I'm the.
• 23:17
  Speaker 2: You're the guy who's approving everything.
• 23:19
  Speaker 3: Yeah, we don't you have someone else that no, I'll get people in like, I'll get this, like here, harry, who's our, one of our ambassadors?
• 23:29
  Speaker 3: We saw homeless go at Mornsburg.
• 23:31
  Speaker 2: Did you just say Burbank?
• 23:35
  Speaker 2: Well, I get before.
• 23:36
  Speaker 3: Yeah yeah, it's my job.
• 23:38
  Speaker 3: Or did you board some?
• 23:39
  Speaker 3: Yeah, I don't have to get.
• 23:40
  Speaker 3: That would be criminal.
• 23:43
  Speaker 3: Well, you can come down and we can do a.
• 23:49
  Speaker 3: We can do a Scotchy boys.
• 23:56
  Speaker 2: Oh, we've got a bunch of.
• 24:11
  Speaker 3: These.
• 24:12
  Speaker 3: I'm just taking it to this, for this is the longer it sits in the glass, yeah, more it's opening up and you really get the order, and then this bourbon because smoke in the cigar and then tasting the bourbon, it just is like I swear to God.
• 24:30
  Speaker 2: I mean can alone and I've never had a bourbon where it tasted like fresh, like it's delicious thank you, I think what you signed with now yeah, but, yeah, but this is like taking that melon, and that's what's great about the cigars, what I like, I just I don't think I'll ever smoke a cigar without drinking bourbon no but the only reason is to bring out those labor right, and it's just amazing we're gonna do it later.
• 25:03
  Speaker 3: We're gonna catch tainty on fire.
• 25:14
  Speaker 3: Let him run around.
• 25:16
  Speaker 3: It was six minutes, yeah, yeah, yeah.
• 25:20
  Speaker 3: So it's literally down the road from you.
• 25:21
  Speaker 3: So Lauren's food bourbon company is next door to while you can walk, do you have some?
• 25:28
  Speaker 1: yeah, I taste it, no one in.
• 25:31
  Speaker 3: Kentucky walks anywhere, but if you did walk, you can walk from our driveway to while Turkey's right away eight minutes yeah, because we were just within 2.2 miles.
• 25:39
  Speaker 3: Well, and while the distillery is being constructed.
• 25:42
  Speaker 3: You actually have a tasting room in Lawrence.
• 25:45
  Speaker 3: Well, what time is it?
• 25:47
  Speaker 3: No, we don't the tasting room in.
• 25:49
  Speaker 3: Lawrence at 6 o'clock forever.
• 25:53
  Speaker 3: No, oh yeah, we'll be reopening at 1319, the sales road on 62, if I give a little plug.
• 26:02
  Speaker 1: Yeah, that's a little weak.
• 26:03
  Speaker 3: We'll have the.
• 26:04
  Speaker 3: The tasting room will get set up.
• 26:06
  Speaker 3: We set up for us.
• 26:07
  Speaker 3: That's ready to go.
• 26:08
  Speaker 3: We just have to wait for final ABC approval and then, while we're doing the tastings and selling bottles, we're gonna be building out.
• 26:16
  Speaker 2: So the last thing, that last thing.
• 26:18
  Speaker 2: You know, we're hitting in, we're wrapping up Kentucky, we're bourbon on the banks, buddy.
• 26:25
  Speaker 2: So what's amazing about the whole thing is that you're Australian, you're born in Australia, you served in Austria, but you're here in Kentucky respecting the shit out of bourbon.
• 26:39
  Speaker 2: Oh yeah, and that is why bourbon is so great in my opinion, yeah you understand.
• 26:46
  Speaker 2: I mean, we have a actual guy that is in Australia, that does lots of tasting.
• 26:53
  Speaker 2: Australia is a different, whole different whiskey?
• 27:00
  Speaker 3: yeah, I'm serious.
• 27:05
  Speaker 1: I don't know Australia, don't they make?
• 27:07
  Speaker 2: you change the proof?
• 27:08
  Speaker 2: Yeah, what of what's coming over the bourbons?
• 27:11
  Speaker 2: He's like 101, while turkey 101 isn't 101.
• 27:16
  Speaker 2: Now it's like 86, yeah, they have a certain thing and he's always talking about.
• 27:21
  Speaker 2: You know he opens up stuff and he's so excited to get stuff right out of America because the coolest thing was last year at a Kentucky bourbon festival.
• 27:34
  Speaker 1: I was walking through there and all of a sudden I hear these guys and all of a sudden they got these Australian accents and all of a sudden they're super nice, super nice and all of a sudden they're coming up to me and all of a sudden they have started a bourbon whiskey group over in Australia because they started wanting to taste American whiskey and bourbon because of our podcast, because they started following us and all and to get away from the Australian stuff.
• 28:12
  Speaker 1: And they watched a bunch of them and then they picked us out and then all of a sudden.
• 28:17
  Speaker 1: Then they noticed me because they come over to the festival.
• 28:20
  Speaker 1: That was so cool.
• 28:22
  Speaker 3: All I got to say is that was a lot of all of a sudden.
• 28:24
  Speaker 3: That was a lot of all of a sudden.
• 28:26
  Speaker 3: Yeah, I feel like I've sort of violated it.
• 28:31
  Speaker 1: Yeah.
• 28:41
  Speaker 3: One thing we do and this is part of our deal with everything was cast-ranked and barrel-proof and bourbon.
• 28:46
  Speaker 3: Yeah, we don't finish whiskey.
• 28:50
  Speaker 3: If it doesn't taste like whiskey, it doesn't go on our bottle.
• 28:52
  Speaker 3: If we've got to finish it, that means it doesn't, in my opinion, please.
• 28:56
  Speaker 3: I mean, there's some great finished whiskeys out there.
• 28:59
  Speaker 3: It's not for me.
• 29:00
  Speaker 3: We just want to make whiskey that's traditional but with a little bit different.
• 29:05
  Speaker 3: So we have a 10 year old rye whiskey which we call our 10 by 10.
• 29:11
  Speaker 3: It's a blend of 10, 10 year old 100% rye barrel and the top spring comes in at 122.5.
• 29:20
  Speaker 2: But you're having us down for that, because we're coming down for that.
• 29:25
  Speaker 3: You've had it, haven't you?
• 29:25
  Speaker 3: I don't think so.
• 29:26
  Speaker 3: Did you have it at KBF?
• 29:28
  Speaker 3: We've done it at the 10th.
• 29:30
  Speaker 3: So when we wrapped up, we're going to try it.
• 29:31
  Speaker 3: Oh, there we go.
• 29:33
  Speaker 3: I mean, it is remarkable, but it tastes like dirt in a good way.
• 29:39
  Speaker 2: Like the flavor.
• 29:40
  Speaker 2: Is there dill in there?
• 29:42
  Speaker 2: Because I don't like dill.
• 29:43
  Speaker 2: With the rest, it's not dill.
• 29:44
  Speaker 2: None of that in business.
• 29:47
  Speaker 3: We're very traditional in what we like to put in the bottle.
• 29:50
  Speaker 3: So we just released a five week pump, our very small batch, which is a blender, and we didn't make this in the source in which we started, from Kentucky, and it's a blend of four and a half five year old barrels that came out of barrel at around 130, 934.
• 30:14
  Speaker 3: We needed a lower proof whiskey, but all that stuff is tarp.
• 30:19
  Speaker 3: So we got this and it was high corn, which I don't generally like, but it was really good whiskey.
• 30:25
  Speaker 3: We proofed it down to 100.
• 30:28
  Speaker 3: Wasn't doing it for me.
• 30:30
  Speaker 3: It was like we proofed down to 86.
• 30:32
  Speaker 3: It tasted like every other 86.
• 30:34
  Speaker 3: So you went up, no, you went down, yes, totally against what I thought.
• 30:42
  Speaker 3: But my wife Katie is like just basil hating the shit out of me.
• 30:46
  Speaker 3: See what?
• 30:47
  Speaker 2: happens, the ultimate reds bourbon for everybody.
• 30:52
  Speaker 3: Dude, we cut it to 80.
• 30:53
  Speaker 3: I didn't like it at 100 or 80.
• 30:55
  Speaker 3: It was fine, but it had nothing different and we cut it to 80.
• 31:01
  Speaker 3: And my only thing I said to Katie was if we're going to do a low proof bourbon which I didn't see if we wanted to do it has to taste like whiskey.
• 31:08
  Speaker 3: It can't taste like watered down bourbon, right, which most of them and not saying basil, hating those no.
• 31:14
  Speaker 1: That's the perfect, that's the best.
• 31:16
  Speaker 1: The ultimate is They'll never touch that.
• 31:20
  Speaker 1: The wife has the best palate Right.
• 31:23
  Speaker 1: It's just like it's insane.
• 31:25
  Speaker 2: We'll never touch basil hating.
• 31:26
  Speaker 2: But then you find out.
• 31:28
  Speaker 2: Well, basil hating at old granddad is just higher proof, basil hating.
• 31:33
  Speaker 3: So they didn't touch it, but they did so.
• 31:37
  Speaker 3: Our stuff is 80 proof.
• 31:39
  Speaker 3: It's exactly 80 proof.
• 31:40
  Speaker 3: And it tastes like bourbon.
• 31:42
  Speaker 3: It stands up in a cocktail.
• 31:43
  Speaker 3: Wow, you can put it on an ice cube.
• 31:46
  Speaker 2: But anybody who blends or does that, there is a level of what they have where they know where it should be distributed and, like you said, you took it down there and it's like holy shit, well, there's flavor here that wasn't there before.
• 32:04
  Speaker 3: Right, but when we cut it we shocked the crap out of it.
• 32:07
  Speaker 3: So we don't blend anything apart from getting the five barrels and putting it in the gas.
• 32:11
  Speaker 3: We don't do anything else to it Except when we cut it we just add it in wine.
• 32:17
  Speaker 1: So we're just going down and down.
• 32:19
  Speaker 3: And you could have bet me a million dollars that I wouldn't have bottled an 80 proof bourbon jar when I didn't like the 86 and I didn't like the 100.
• 32:26
  Speaker 3: I love the when it came out at 140.
• 32:30
  Speaker 2: And that's what's awesome, absolutely.
• 32:35
  Speaker 3: Like you could have a million dollars, I wouldn't have taken it.
• 32:38
  Speaker 3: So, greg, we're trying to be respectful of your time and I know you're right.
• 32:42
  Speaker 1: So just real quick.
• 32:43
  Speaker 1: So the distillery to the new facility is under construction right now.
• 32:48
  Speaker 3: But the tasting room will be open.
• 32:50
  Speaker 3: Yeah, a couple of weeks.
• 32:50
  Speaker 3: A couple of weeks.
• 32:51
  Speaker 3: So what about tours?
• 32:53
  Speaker 1: Hopefully, by spring.
• 32:54
  Speaker 3: Oh no, we'll have tours.
• 32:55
  Speaker 3: Look, my wife and I are both military, so things just go.
• 33:00
  Speaker 3: We hope to Wait.
• 33:01
  Speaker 3: That was US military, both Australian military anyway, yeah, because nothing ever seemed to go on time.
• 33:07
  Speaker 3: I did 11 years.
• 33:08
  Speaker 1: Yeah, but they made him the American military.
• 33:11
  Speaker 1: I didn't dare, I did.
• 33:11
  Speaker 2: He was in their room.
• 33:13
  Speaker 3: Australia meal is very good, yeah, technically you were Shanghai, I was Thank you all for your service.
• 33:21
  Speaker 2: Thank you appreciate that.
• 33:23
  Speaker 3: We'll have a hard hat to a going, hopefully by the beginning of November.
• 33:28
  Speaker 3: Wow, I don't know how good it'll be, but we'll have one going.
• 33:33
  Speaker 1: Hey everybody, here's an empty building.
• 33:35
  Speaker 1: Thanks for coming today.
• 33:37
  Speaker 3: Here's a hard hat.
• 33:38
  Speaker 3: Just want to say I'm coming up in.
• 33:40
  Speaker 1: December and we'll be coming down.
• 33:43
  Speaker 1: We'll be rocking and rolling.
• 33:44
  Speaker 1: Alright, excellent Distribution.
• 33:48
  Speaker 1: Wise are you?
• 33:48
  Speaker 3: just in Kentucky.
• 33:49
  Speaker 3: No, we're on seven states now.
• 33:50
  Speaker 3: We haven't launched this product on January 26th, which is Australia Day.
• 33:57
  Speaker 3: We're in I'm sorry six states, about to be seven.
• 34:01
  Speaker 3: We're about to go to Arkansas, but we're in sort of the states around here at the moment Kentucky, indiana, all that sort of stuff.
• 34:08
  Speaker 3: Arkansas is next and we're going to California.
• 34:11
  Speaker 2: You've got to get into Ohio and just to be sure, would you.
• 34:14
  Speaker 2: I'll introduce you to Ann and she'll make it nine of each.
• 34:20
  Speaker 1: I love it already, just you're sure.
• 34:23
  Speaker 3: I'm just a man, but I love it.
• 34:25
  Speaker 2: No, ann Demick she came from.
• 34:27
  Speaker 2: She was working at Wild Turkey, then went up to Watershed in Ohio, but now she's OHLQ and she'll just be like send the paperwork, get in.
• 34:35
  Speaker 2: That's what you're going to do, but we will help you so that when you get shelf recognition, everybody knows what it is.
• 34:44
  Speaker 1: And Ann with that.
• 34:45
  Speaker 1: That's what you're here for.
• 34:46
  Speaker 1: Just to be sure, what day was?
• 34:47
  Speaker 1: Australia Day, January 26th, Because we love everybody in Australia, because those guys love us.
• 34:58
  Speaker 3: And Nash is a big fan of Vegemite.
• 34:59
  Speaker 3: We do when we do our tasting.
• 35:02
  Speaker 3: You get Vegemite on toast, that's crazy yeah.
• 35:09
  Speaker 2: It is so bad.
• 35:10
  Speaker 2: Would you do a tasting Rachel?
• 35:11
  Speaker 2: No, Would you do a tasting?
• 35:16
  Speaker 3: He gives you Vegemite on toast, do you?
• 35:18
  Speaker 2: play the song we can.
• 35:23
  Speaker 3: We'll play Men at Work.
• 35:23
  Speaker 3: You come to Lawrenceburg Bourbon Company, you do a tasting.
• 35:26
  Speaker 3: You will get Vegemite on toast with your tasting.
• 35:29
  Speaker 2: Also I know you've seen the film.
• 35:31
  Speaker 2: That sounds fucking awesome.
• 35:33
  Speaker 1: The only thing that's been going on in the building is Toto, and Men at Work, yeah, men at.
• 35:38
  Speaker 2: Work and In-X-S, in-x-s, oh my gosh.
• 35:44
  Speaker 3: ACDC, of course.
• 35:45
  Speaker 3: Oh shit, I'll show you something.
• 35:49
  Speaker 3: After the vodka, I just lost my shit.
• 35:51
  Speaker 3: I gotta go.
• 35:54
  Speaker 1: We're in Scotch everybody.
• 35:55
  Speaker 1: Thanks everybody for watching.
• 35:58
  Speaker 1: We're working on the banks in Lawrenceburg.
• 36:01
  Speaker 2: We'll be seeing you soon.
• 36:04
  Speaker 1: Yes, Absolutely Cheers.
• 36:06
  Speaker 1: Thanks everybody.