Latest / The Scotchy Bourbon Boys / Greens, Grains, And “Please Don’t Slice The Rye” with Brian Bailie of Golf Cask Magazine

Transcript

Greens, Grains, And “Please Don’t Slice The Rye” with Brian Bailie of Golf Cask Magazine · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_04: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_04: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_04: The Micelone Reserve line reflects their story from the start to the bottle to your glass, with unique wheated and rye bourbons, and also rye and wheat whiskies.
• 1:28
  SPEAKER_04: The Michelone brand is easy to sip.
• 1:31
  SPEAKER_04: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 1:42
  SPEAKER_00: We're diving straight into the heart of Kentucky bourbon culture.
• 3:10
  SPEAKER_04: Right.
• 3:10
  SPEAKER_04: Yes, it's just like I got it right.
• 3:12
  SPEAKER_04: All right.
• 3:14
  SPEAKER_04: I suck at last names.
• 3:15
  SPEAKER_04: How are you doing, Brian?
• 3:17
  SPEAKER_00: I'm doing really well.
• 3:18
  SPEAKER_00: Thank you for having me.
• 3:19
  SPEAKER_04: It's great to have you as we go.
• 3:22
  SPEAKER_04: One of the things I you know, as we're just gonna jump right in it because I covered a lot of stuff initially.
• 3:29
  SPEAKER_04: And ah, let me just get my my stuff up.
• 3:34
  SPEAKER_04: It's just there we go.
• 3:37
  SPEAKER_04: So one of the one of the things that, you know, one of the aspects of when when you first contacted me was the fact that you had a unique perspective on whiskey and bourbon.
• 3:50
  SPEAKER_04: And it's kind of the way that the whole thing is set up was very intriguing to me, but to have the combination of golf, whiskey, and cigars, and that as the lifestyle, and then how you went about promoting it is really kind of cool.
• 4:08
  SPEAKER_04: So let's let's talk about that right to start off, you know what I mean?
• 4:12
  SPEAKER_00: Yeah, well, because who wants to work for a living?
• 4:15
  SPEAKER_00: So, what I decided to do is take three of my passions and bring them into one area, and then I created what we call golf cast, which is uh the lifestyle of golf whiskey and cigars.
• 4:27
  SPEAKER_00: And if you think about it, if you sit down with a neat whiskey, and I just poured a lovely one, so this will take me about a show to finish, it's gonna take you about half hour to enjoy a good poured knee.
• 4:38
  SPEAKER_00: If you light a cigar, you're looking anywhere from 30 minutes to an hour.
• 4:42
  SPEAKER_00: And of course, if you play a round of golf, you're looking at probably an hour, hour and a half, play nine holes.
• 4:47
  SPEAKER_00: So I think the unique thing about the three, when you put them together, they're all anti-culture right now, right?
• 4:54
  SPEAKER_00: They're they're slow down, be present, enjoy the moment much more than doom scrolling and all the craziness and the fast paces of life.
• 5:03
  SPEAKER_00: So, what I've done is taking everything that needs to be slowed down and put it into one pot.
• 5:07
  SPEAKER_00: So if you're a person that enjoys the slow down, it's a great way to do it.
• 5:12
  SPEAKER_04: Yeah, yeah.
• 5:13
  SPEAKER_04: I mean so the the question as far as you know the your background, you know.
• 5:23
  SPEAKER_04: So I would say, would you say that I'll put it this way, I'm curious because I've gone to charity golf outings, been a part of those, and a lot of times you're drinking all along, mostly it's beer.
• 5:43
  SPEAKER_04: I've I've had bourbon like on one hole before, and and when it's whiskey, are you talking about when you're coming down to like the bourbon, the cigars, are you talking about like the 19th hole?
• 5:57
  SPEAKER_04: Or are you talking about during the you know, and and how do you what would you say?
• 6:04
  SPEAKER_04: How is that not manipulated, but how do you work that all in?
• 6:10
  SPEAKER_04: I'm very curious.
• 6:12
  SPEAKER_00: Yeah, no, it takes a skilled professional to be able to navigate those waters.
• 6:17
  SPEAKER_00: Uh, a lot of times it's the 19th hole.
• 6:19
  SPEAKER_00: You know, you finish your round, you hang out with your buddies.
• 6:22
  SPEAKER_00: But a lot of times, uh the group I go with, we we partake in all of those throughout the day.
• 6:27
  SPEAKER_00: So we usually have a cigar for each and I, and then we typically, everything we do is a competition.
• 6:34
  SPEAKER_00: So typically we will pick which cigars are in the front and the back, and then the foursome or the eight people, or depending on how big our group is going out, they will each bring a whiskey pairing that they think goes well with that cigar.
• 6:46
  SPEAKER_00: So it's a competition within a competition within a competition.
• 6:50
  SPEAKER_00: So we are literally sampling whiskies, smoking cigars, and hitting golf balls all at the same time because we're very good at that.
• 6:59
  SPEAKER_00: So, okay, so if you're gonna you're talking about 18 holes, and when you do nine, I'm I'm older now, so we use we play a lot of nine-hole events.
• 7:08
  SPEAKER_00: If we went 18, it could get dangerous.
• 7:10
  SPEAKER_00: But yeah, we will do 18.
• 7:13
  SPEAKER_04: So, all right, so nine holes.
• 7:15
  SPEAKER_04: Are you a better golfer than at the first hole or the last hole?
• 7:24
  SPEAKER_00: Well, it it varies.
• 7:26
  SPEAKER_00: I'm I'm a pretty good golfer, so even after a few uh sips throughout the day, I'm still pretty proficient.
• 7:35
  SPEAKER_00: I'm a lot more fun, probably with the last coming down the last three holes than I maybe the first three, but no, I I think again, we're not trying to go out and get hammered, but no, we we're all bringing our our favorite favorite sipper.
• 7:48
  SPEAKER_00: What do you like?
• 7:49
  SPEAKER_00: And then again, we just you know we'll pour little 15, 30 cc's.
• 7:54
  SPEAKER_00: Let's let's take a little sip.
• 7:55
  SPEAKER_00: Does this go well with what we're doing and stuff like that?
• 7:58
  SPEAKER_00: So so it's more of a a sampling than than getting annihilated.
• 8:03
  SPEAKER_00: Uh like I said, I've got I'm in my 50s now, so those days are for the most part behind me.
• 8:09
  SPEAKER_00: So we try to slow it down and not go over the top, but but we do enjoy a fine core on a beautiful golf course.
• 8:17
  SPEAKER_00: Uh, and it just it it just enhances the atmosphere.
• 8:22
  SPEAKER_04: Okay, so now have you taken okay, so obviously the golf course you've got your local your friends and your local golf.
• 8:29
  SPEAKER_04: Do you guys travel and do different courses?
• 8:32
  SPEAKER_00: We do.
• 8:33
  SPEAKER_00: We're just starting right now something we call whiskey golf trails.
• 8:37
  SPEAKER_00: So we start with a stick.
• 8:39
  SPEAKER_00: So we pick a cigar.
• 8:40
  SPEAKER_00: From the cigar, we will pair it to a whiskey, and then once we have the whiskey pair, then we think about what golf course would go with said whiskey.
• 8:49
  SPEAKER_00: So we start with a cigar cigar and it ends up all the way to the golf course, and that is our adventure outwards.
• 8:55
  SPEAKER_00: So we call them whiskey golf trails.
• 8:57
  SPEAKER_00: So we started those, and those are a lot of fun.
• 9:00
  SPEAKER_00: So it like I said, everything's with purpose on what we're trying to do, and then of course we hit the golf course.
• 9:06
  SPEAKER_00: And we hit good golf courses, so you know, playable, but uh, you know, not potentious stuck up golf courses, which you know a lot of people think of golf.
• 9:16
  SPEAKER_00: So we find places that are a little more fun, maybe a little more laid back.
• 9:20
  SPEAKER_00: But yeah, definitely we definitely try to pair all three to the experience.
• 9:26
  SPEAKER_04: Okay, so like you're you're I you know, based off of the reading or or having you read some of the magazine or the podcasts, you know, it's kind of like you're when it comes to your whiskey, you're kind you've kind of got you've got you you talk about all different types.
• 9:49
  SPEAKER_04: So what is your goat or your favorite that you like when you're golfing?
• 9:55
  SPEAKER_04: What do you prefer?
• 9:56
  SPEAKER_04: I mean, because honestly, when you're talking about I uh Scotch or or Irish whiskeys, and you're talking about that barley, there's an aspect of how those affect you and go with cigars, opposed to bourbon, which affect can affect you differently.
• 10:11
  SPEAKER_04: And you know, what what is your I mean, what's your go-to when it comes to that?
• 10:16
  SPEAKER_04: What are you what you I'm a rye guy.
• 10:19
  SPEAKER_00: I love rye like I love a good rye.
• 10:22
  SPEAKER_00: Um from that, I would probably go a high rye bourbon, and then I would probably drop into Irish's and bourbon's kind of in equal scotch, some.
• 10:32
  SPEAKER_00: I'm not a peted guy, so get rid of Isla, get rid of Campbelltown, get rid of some of the highs.
• 10:40
  SPEAKER_00: But but overall, I I do like some scotches.
• 10:42
  SPEAKER_00: I'm just not the most peted fan on earth, but I really enjoy the craft, so I'll try any whiskey once, uh, and I appreciate each one for what it is.
• 10:53
  SPEAKER_00: But I would say, again, if we're gonna play more of a linksy golf course, so think of a lynx golf course like Scotland, Ireland by the ocean, no trees, you know, big wide open landscapes, you know, that would definitely we'd probably swing into a malted, you know, maybe an American single malt a Scotch, Irish, just because it fits the theme.
• 11:14
  SPEAKER_00: And then from that, if you're gonna pair a cigar, since you're probably going light and airy, because again, I don't like the earthy peatiness, we would probably go with like a fuller bodied cigar.
• 11:24
  SPEAKER_00: That way we could play a little, go sweet and soft with the whiskey, and then maybe a little more fuller on the actual cigar.
• 11:32
  SPEAKER_00: So, like I said, and what we've learned also with cigars and pairing it with whiskies, you think this pairing's gonna work, and you do it, and it's terrible.
• 11:40
  SPEAKER_00: The cigar overpowers, the whiskey overpowers, or the whiskey does something goofy.
• 12:30
  SPEAKER_00: So you gotta try them, and there's no right or wrong.
• 12:34
  SPEAKER_00: It's just like a whiskey, right?
• 12:35
  SPEAKER_00: There's no right or wrong.
• 12:36
  SPEAKER_00: Some people love you know, an ice cube, some people like coke, some people like ginger ale, that's fine.
• 12:43
  SPEAKER_00: Same thing with your cigar and whiskey pairings, you know, it's you know, each person's bringing a different flavor profile, different attitude, and you know, so you just gotta tell them they're wrong at times, but no, more not.
• 12:53
  SPEAKER_00: It's just you know, it's fun to experiment.
• 12:56
  SPEAKER_04: Oh, wrong for us, maybe not for them.
• 12:59
  SPEAKER_01: That's right.
• 13:00
  SPEAKER_01: That's right.
• 13:01
  SPEAKER_04: I will say, so we talked a little bit before, but you know, for the people out there, you know, when do you let's let's let's talk about how you got into this, what how you got started, what you know, uh as far in golf, and then when when did you actually realize you know, golf it shouldn't just be about golf, it should be a lifestyle with pores and cigars.
• 13:27
  SPEAKER_00: Yeah.
• 13:28
  SPEAKER_00: Uh I was I've been coaching golf for 30 years.
• 13:31
  SPEAKER_00: I coached 20 years at the NCAA level.
• 13:33
  SPEAKER_00: Uh I was a college golf coach for almost 20 years, been coaching golf for 30.
• 13:38
  SPEAKER_00: About five, six years ago, uh, it was right before COVID.
• 13:42
  SPEAKER_00: I mean, just literally a couple of weeks before everything started going crazy.
• 13:47
  SPEAKER_00: I was in Ireland, I was teaching, wonderful day, out at a beautiful golf course.
• 13:54
  SPEAKER_00: We go to the pub with all the guys that we were teaching and playing with.
• 13:57
  SPEAKER_00: So we're in this old pub, you know, it's probably 1700s, and it's a little snug room with a fireplace, sipping on whiskey, just enjoying each other's company.
• 14:07
  SPEAKER_00: And I looked at one of the other instructors and I'm like, why are we not doing this?
• 14:11
  SPEAKER_00: He looks at me like, doing what?
• 14:13
  SPEAKER_00: I said, this enjoying whiskey and enjoying golf with friends, you know, teaching, setting up golf schools, outings, and all this.
• 14:23
  SPEAKER_00: And he's like, I don't, I don't know.
• 14:25
  SPEAKER_00: I was just like, well, roll forward about another year or two later.
• 14:30
  SPEAKER_00: I I had a business owned a golf data science company, got uh got out of that, sitting around going, what should I do?
• 14:37
  SPEAKER_00: And I said, I still love whiskey, I still love golf.
• 14:39
  SPEAKER_00: I said, Why don't why don't I make a run at this thing?
• 14:42
  SPEAKER_00: So the idea of golf casts showed up, and then cigars didn't really get introduced to about a year and a half ago.
• 14:48
  SPEAKER_00: Because what I learned is I was starting to get more and more friends and family and and members inside the system.
• 14:54
  SPEAKER_00: I came to find out that most people that enjoyed golf and loved a good whiskey enjoyed a cigar.
• 14:59
  SPEAKER_01: Yeah.
• 15:00
  SPEAKER_00: So gotta you gotta go where the members tell you.
• 15:05
  SPEAKER_04: So now that you have it set up, now are you know talk about the whole setup of what you're doing, you know, with the magazine, the podcast.
• 15:18
  SPEAKER_04: Are you are you is is are you setting up experiences, teaching, or you're just golf, you know, just c talk about the whole thing.
• 15:26
  SPEAKER_00: Yeah, so I started a a website called golfcast.com.
• 15:30
  SPEAKER_00: It we have five pillars we can talk about.
• 15:32
  SPEAKER_00: Five pillars.
• 15:33
  SPEAKER_00: We have golf, whiskey, cigars, we have adventures, travel, and then the last one is the most important is community, right?
• 15:40
  SPEAKER_00: That that thread that holds all this together.
• 15:43
  SPEAKER_00: So, really what we're trying to build is an online community, and we say what's your pass, like what's your ratio, right?
• 15:49
  SPEAKER_00: So we have some guys in there that only like cigars.
• 15:52
  SPEAKER_00: Fine.
• 15:52
  SPEAKER_00: You're 100% cigars, 0% everything else.
• 15:56
  SPEAKER_00: Most of the people in there are a version of the three, and they like a little bit of golf, more whiskey, maybe a little cigars.
• 16:01
  SPEAKER_00: Very few do we get 33% across the board, right?
• 16:04
  SPEAKER_00: Or I like whiskey, golf, and and cigars equally.
• 16:08
  SPEAKER_00: So, really, what we say is we don't care what your ratio is, as long as you enjoy one of the three passions and you don't mind to travel every once in a while, we're here for you.
• 16:17
  SPEAKER_00: So, so that's kind of where we started with golf cask as a funnel, just trying to find membership and and kind of get our word out.
• 16:25
  SPEAKER_00: I created a magazine a little over a year ago.
• 16:27
  SPEAKER_00: It's called the Golf Cask Life.
• 16:29
  SPEAKER_00: So, again, we are lifestyle.
• 16:31
  SPEAKER_00: So the magazine is really designed around, I'm an educator, I've been coaching golf my whole life.
• 16:37
  SPEAKER_00: I did teach high school before I got into golf completely, but so I've been teaching my whole life.
• 16:41
  SPEAKER_00: So I I found six of the best instructors I could find, and they write for the magazine each month.
• 16:47
  SPEAKER_00: I have about three or four distillers that kind of rotate and and and talk on whiskey, and then I usually do a piece or two on that.
• 16:54
  SPEAKER_00: And then we have a cigar section, and then we have a travel section where I have people from the cigar industry, travel industry, and all that, all writing, you know, kind of with a theme of the magazine for what's going on.
• 17:07
  SPEAKER_00: So we just released our last magazine two days ago.
• 17:10
  SPEAKER_00: Is this today's the third?
• 17:12
  SPEAKER_00: Yeah.
• 17:12
  SPEAKER_00: So on March 1st, our last magazine went out.
• 17:14
  SPEAKER_00: It's the first rounds of spring.
• 17:16
  SPEAKER_00: So it's really kind of you know, rounds as in golf rounds, rounds also as in you're sitting in a bar with some buddies, whose round is it?
• 17:25
  SPEAKER_00: So it's it's that was the kind of the theme of of this month.
• 17:27
  SPEAKER_00: And again, it's it's but it's uh highlighting the lifestyle and the passions that we really enjoy.
• 17:32
  SPEAKER_00: And when I first started, I was like, I I don't know.
• 17:36
  SPEAKER_00: I didn't understand magazines.
• 17:37
  SPEAKER_00: I didn't, I know nothing about magazines.
• 17:40
  SPEAKER_00: Reached out to a couple companies, said, Hey, do you want to advertise?
• 17:42
  SPEAKER_00: Clueless, right?
• 17:44
  SPEAKER_00: And one guy goes, Yeah, or what I actually wrote one company a distiller and said, Hey, I would love to interview you and put you in our magazine.
• 17:50
  SPEAKER_00: He goes, Well, send me your cost, blah, blah, blah.
• 17:52
  SPEAKER_00: He had this huge water for it.
• 17:54
  SPEAKER_00: And I'm sitting there with a buddy and I like cover the phone.
• 17:56
  SPEAKER_00: I'm like, what is this?
• 17:58
  SPEAKER_00: He's like, I don't know.
• 17:59
  SPEAKER_00: I didn't know that magazines charge you for featured artists.
• 18:02
  SPEAKER_00: I was like, I thought they were just doing it out of the goodness of their art.
• 18:06
  SPEAKER_00: So that shows you how bad of a businessman I am.
• 18:09
  SPEAKER_00: I'm a really good golf instructor, terrible business owner.
• 18:13
  SPEAKER_04: Yeah, well, I mean, it's gotta, I mean, it's not now.
• 18:16
  SPEAKER_04: Do you do you put out print or is it all digital?
• 18:21
  SPEAKER_00: We do print, and then for the members that want to purchase the magazine, I will come back and go, all right, we're gonna run it.
• 18:27
  SPEAKER_00: How many people want to do it?
• 18:29
  SPEAKER_00: And then I come up with a price tag and we'll we run copies for the members.
• 18:33
  SPEAKER_00: My goal is before the end of this year to go ahead and put it out for print for all members, but right now I'm on a shoot string budget, so not happening yet.
• 18:43
  SPEAKER_04: Okay, but you are producing it that way somewhat, and so I mean, honestly, it sounds like a lot.
• 18:57
  SPEAKER_00: My wife says, I do nothing small.
• 19:01
  SPEAKER_00: When I when the first magazine came out, it came out at 102 pages.
• 19:06
  SPEAKER_00: A couple of the friends that wrote for me because golf pros like I've just been good friends with for decades, and they're like, Yeah, I would love to help, and they're and whatnot.
• 19:13
  SPEAKER_00: And then I sent them like the the copy right before they're like, oh.
• 19:19
  SPEAKER_00: I thought they were thinking maybe it's like a 20 page like manual or whatever, and they're just like, oh, it it is a magazine.
• 19:26
  SPEAKER_00: I was like, yeah.
• 19:27
  SPEAKER_00: I said, I'm not not doing this, but uh to me it's not bad.
• 19:33
  SPEAKER_00: It's I enjoy I actually enjoy it.
• 19:36
  SPEAKER_00: It's it's fun because I get to read original content, I get to do the layout, move pictures around, and all I I actually kind of enjoy it.
• 19:44
  SPEAKER_00: I guess I'm a little of a nerd, but yeah, it's it's not bad.
• 19:47
  SPEAKER_00: It's not nearly as time consuming as people think.
• 19:50
  SPEAKER_04: Well, I have I have an advertising background, so created a lot of ads for magazines and understand how everything's a lot easier.
• 20:00
  SPEAKER_04: I don't know, just recently the introduction of AI has made things for me, whereas before, you know, there's a lot of stuff that take takes an awful lot of time that that can save you now, especially when you're talking imagery, because you can produce some pretty good images that way, so that you can, you know, or adjust an image, you know, what used to take hours, but like you if you had a if you have a photo, obviously, you just tell and there's there's a squirrel in there.
• 20:36
  SPEAKER_04: I mean, you know, to go and even now in Photoshop, you could do it pretty quick, but you just tell AI, take the squirrel out and put a put a golf ball instead, and it's just like 35 seconds, it's done.
• 20:47
  SPEAKER_04: So, I mean, that's so you have to be kind of thrilled, and it's got to be making it easier for you.
• 20:54
  SPEAKER_00: AI is is a big help.
• 20:56
  SPEAKER_00: There's no doubt about it.
• 20:57
  SPEAKER_00: So when I'm editing, you know, if you know someone gets a little bit long in their word count, you know, I can use AI to say, hey, we need to cut this down from 750 words to 600, but keep the theme the same and and and go through, you know, go through the logic part.
• 21:14
  SPEAKER_00: Like I said, I got into data science for a while.
• 21:16
  SPEAKER_00: So the logic component is very easy for me to say, I want this, this, this, this, and this.
• 21:21
  SPEAKER_00: Watch it, you know.
• 21:22
  SPEAKER_00: So if you can think logically and go into AI, AI is disproportionately easier to use.
• 21:29
  SPEAKER_00: If you go in there and they're vague in general, that's where you get the person with three legs out of their head and you know, a fish for their nose.
• 21:37
  SPEAKER_00: So yeah, so I've I've learned to be very, very logical and everything.
• 21:41
  SPEAKER_00: And it I have to say, AI is my assistant.
• 21:44
  SPEAKER_00: It it helps me out greatly.
• 21:46
  SPEAKER_04: Well, yeah, the same here.
• 21:47
  SPEAKER_04: I've ever since I've been able to, probably since the little bit probably mid midtime last year is when everything started, and it just keeps getting better.
• 21:57
  SPEAKER_04: I mean, but ever since that's happened, we've had like a 25% uptick in everything because of the fact that I'm able to do thumbnails with type banner, and it used to take me hours to produce those and put the type in how I wanted and put it, and I'd send it to one computer where I have Photoshop and I'd do everything and then uh whatever and make this thing.
• 22:18
  SPEAKER_04: And it was a big, it wasn't, you know, it took an hour, hour and a half each time, which I was fine.
• 22:24
  SPEAKER_04: I was I had it down, but now I just basically say what I want.
• 22:30
  SPEAKER_04: And usually the image it comes up with, like for our image, I'm like, use a flag banner and say this.
• 22:37
  SPEAKER_04: And it was like the first time it happened, I was like, yep, that is that that took, and it took, you know, I did it in a minute and it was done.
• 22:47
  SPEAKER_04: And just like it does help out so much, there's no doubt.
• 22:51
  SPEAKER_04: And I wish, do you know what?
• 22:52
  SPEAKER_04: We we need to figure out how to get AI to make sure it's monitoring our intake so that if we're starting to over intake on the whiskey, it lets us know that we're, you know, that's that's not the right ratio.
• 23:08
  SPEAKER_00: I I think that's the call of my wife.
• 23:10
  SPEAKER_00: She she's my AI to keep me straight on that.
• 23:12
  SPEAKER_00: He's like, I think you've had enough tonight.
• 23:15
  SPEAKER_00: Okay.
• 23:16
  SPEAKER_04: Yeah, the same thing.
• 23:17
  SPEAKER_04: And and and I was at, you know, when you were talking about a you know, the nine holes and how it starts off and how it ends, it's the same thing with the podcast.
• 23:25
  SPEAKER_04: For me, uh there's a point where it gets I've had enough where it gets really good because I'm no longer in my own head.
• 23:35
  SPEAKER_04: I'm just talking, you know, kind of thing, and I can kind of naturally do everything.
• 23:41
  SPEAKER_04: And then it's like, well, this is.
• 23:44
  SPEAKER_04: Working so good, I I might try to keep it going.
• 23:47
  SPEAKER_04: And then there's that point, you know, especially if our podcast like a lot of times when we have people on and we go a little bit too far, the next morning I'm just like, I need to get off this quicker.
• 23:58
  SPEAKER_04: Because that was really the podcast was great, but the the after the postcast, that was and and we like to stay on YouTube and Facebook longer because it's you know, people don't realize I've I I have people say, well, sometimes I try and get the audio podcast right around 45 minutes to an hour.
• 24:18
  SPEAKER_04: That's what my and sometimes it's gone longer, but you know, if I have a a guest who's just talking and it just goes, I'll go with it.
• 24:26
  SPEAKER_04: I just kind of roll.
• 24:27
  SPEAKER_04: But overall, that's fine for the audio because that's right in the sweet spot.
• 24:32
  SPEAKER_04: But for Facebook and and YouTube, if you're the longer you're on, the more people that are gonna see you.
• 24:38
  SPEAKER_04: And it's all about seeing and recognition and then seeing you know the the sponsors' bottles and everything like that.
• 24:45
  SPEAKER_04: And you know, so it's like playing video games.
• 24:48
  SPEAKER_04: I was the you know, the video gamers, they just they just get on and they go on for eight straight hours streaming, and that's how they make it because they're streaming and for eight hours, and that's how people are on at different times.
• 25:01
  SPEAKER_04: It's how you really build the channel.
• 25:03
  SPEAKER_04: Well, you can do that with whiskey, except for the fact that the longer you're on, the more careful you have to be, right?
• 25:10
  SPEAKER_00: I say eight hours of whiskey, that would be uh that'd be the after party.
• 25:14
  SPEAKER_00: Well, after dark after party.
• 25:17
  SPEAKER_04: I mean, you guys gotta figure out you have to have me down, and we'll stream the whole nine holes.
• 25:25
  SPEAKER_04: I mean, if we're we stream it, you know what I mean?
• 25:29
  SPEAKER_04: We'll we'll get everybody interested in the round of golf, you know what I mean, and we'll just just do, you know, and what and highlight each hole with the different pore or something like that, you know?
• 25:41
  SPEAKER_00: I'm in, and my my son is 18, and he could be our designated driver.
• 25:45
  SPEAKER_00: It's perfect.
• 25:46
  SPEAKER_04: There you go.
• 25:48
  SPEAKER_00: No, no, it's yeah, it's it's fun.
• 25:52
  SPEAKER_00: I mean, the the funny part is if you look at whiskey, golf, very western culture, really, right?
• 26:00
  SPEAKER_00: Very western-ish.
• 26:01
  SPEAKER_00: So the funny thing is, golf has had its ups and downs.
• 26:05
  SPEAKER_00: Whiskey's had its ups and downs, and it's kind of, I don't know, it's maybe starting to trend in a downward direction right now.
• 26:12
  SPEAKER_00: Where golf was dying and then COVID came along and golf just went through the roof, and it's still flying right now compared to what it used to be.
• 26:21
  SPEAKER_00: So it's it's really funny.
• 26:23
  SPEAKER_00: The whiskey and the golf, they they tend to kind of trend with each other.
• 26:27
  SPEAKER_00: So the the funny thing is those two really, you know, again, they're very European in culture.
• 26:33
  SPEAKER_00: It's it's it's you know, kind of what it is, and they they really run together a lot.
• 26:38
  SPEAKER_00: They've they've crashed at the same time, they raised at the same time.
• 26:42
  SPEAKER_00: It's been pr it's pretty crazy.
• 26:44
  SPEAKER_00: The more research and the more I've read into it.
• 26:46
  SPEAKER_00: It's funny how the two kind of mirror each other.
• 26:48
  SPEAKER_04: Yeah, it's just I mean, uh I people like, yeah, ups, I think it's more like flatlining and then up for whiskey and then back to the back to the line because I don't think whiskey ever, you know, when you actually look into percentage of the market, you know, of the actual alcohol market, whiskey has a place, but it doesn't have a place like the other the other alcohols.
• 27:16
  SPEAKER_04: And when the you know the boom was like it went from nine to twelve percent, and those three percent were a was a boom, you know, and then it's gonna, and now it's dropping down, maybe it drops down to 11.
• 27:32
  SPEAKER_04: It's still going pretty good compared to when it was, you know, nine, but at the same time, it doesn't ever drop much lower than that because there's just a certain amount of people that drink the everyday whiskey, you know, not not what we're doing.
• 27:46
  SPEAKER_00: The floor is always about nine percent.
• 27:49
  SPEAKER_04: Yeah, yeah, yeah.
• 27:50
  SPEAKER_04: And then and then we're just and and then you know, to explain it to the people, you know, the people who love to chase the allocated and the people who like the finer whiskeys, they don't realize when they're always questioning the distillery and why they're doing this and that.
• 28:06
  SPEAKER_04: I'm like, because they're they're not their their majority of what they do has to do with Jim Beam and Jack Daniels, and it doesn't have to do with their cast strength, Jim Beams and Jack Daniels, or their book, because you could take all of them together and put all those Alec in one distillery, and it still doesn't come close to what Jim Beam itself's doing on every single bar in America making mixed drinks for you know, even even girls.
• 28:37
  SPEAKER_04: So, yeah, it just like, but when you it's fun to really get into it.
• 28:42
  SPEAKER_04: Now, I've got this Waterford right here that's Irish.
• 28:47
  SPEAKER_04: We like to consider March our Irish, where we start the Irish whiskey.
• 28:54
  SPEAKER_04: It used to be we would just do it on here in Ohio, we would just do it on St.
• 29:01
  SPEAKER_04: Patrick's Day.
• 29:02
  SPEAKER_04: Now we go live Tuesdays and Thursdays at 8:30, and it's gonna be wild this year because St.
• 29:08
  SPEAKER_04: Patrick's Day is actually a Tuesday.
• 29:12
  SPEAKER_00: I don't want to tell you where I'm gonna be on Tuesday on St.
• 29:16
  SPEAKER_00: Patrick's Day.
• 29:17
  SPEAKER_00: It's a it's a small little green island.
• 29:21
  SPEAKER_04: Really?
• 29:22
  SPEAKER_00: I will actually be in Ireland on St.
• 29:24
  SPEAKER_00: Patrick's Day this year.
• 29:25
  SPEAKER_04: Well, that should be fun.
• 29:26
  SPEAKER_04: Are you gonna be well gonna do a round of golf?
• 29:30
  SPEAKER_00: I have a friend of mine's wedding is uh in Sligo, which is in the western part of Ireland.
• 29:36
  SPEAKER_00: I I've had the good fortune to go to Ireland probably five or six times to coach, and I have a couple friends over there.
• 29:41
  SPEAKER_00: Uh so one of them is getting married, so I'm going to the western part of the country.
• 29:46
  SPEAKER_00: We'll spend three days kind of the first three days will be wedding focused.
• 29:52
  SPEAKER_00: The last four days will be golf cask focused over.
• 29:56
  SPEAKER_00: I already have two golf courses lined up.
• 29:58
  SPEAKER_00: I'm gonna go interview the the guys, play a couple holes with them, have uh a distillery lined up, Hawks Rock.
• 30:06
  SPEAKER_00: I think it was bought by Buffalo Trace, Azurac or I don't know.
• 30:10
  SPEAKER_00: You know, the conglomerate.
• 30:12
  SPEAKER_00: Somebody bought them now, it's changed its name.
• 30:15
  SPEAKER_00: I'm gonna have an appointment to meet there.
• 30:16
  SPEAKER_00: I might go to the shed, which is Drush Chambeau, which is a couple minutes away, good Irish whiskey.
• 30:22
  SPEAKER_00: And then a couple pubs in town too.
• 30:25
  SPEAKER_00: So I will physically be in Ireland in Ireland during St.
• 30:30
  SPEAKER_00: Patrick's Day.
• 30:31
  SPEAKER_00: First time I've ever been to St.
• 30:32
  SPEAKER_00: Patrick's Day, so it's gonna be interesting.
• 30:36
  SPEAKER_04: Okay, yeah, that that should be excellent.
• 30:39
  SPEAKER_04: It's but like here in Ohio, we've got I should I technically should take off that day and go down to Columbus.
• 30:49
  SPEAKER_04: There's a place called Burns Plub, and then they have what's it?
• 30:55
  SPEAKER_04: They have their own brand called Boa, which is Irish whiskey, but it's their own brand from Burns Pub out of Ohio.
• 31:06
  SPEAKER_04: So it's kind and and I know it's a good time when you're with Pat Burns and the oh, it's not coming to me.
• 31:19
  SPEAKER_04: And I could probably I'm gonna not try and my the name when the name doesn't come, it's I'll probably blurt it out in 10 minutes, but that it's not there.
• 31:29
  SPEAKER_04: So that would be a fun Irish day experience, and then finish up by podcasting on on on uh that day.
• 31:38
  SPEAKER_04: But I don't think it's probably a great way to finish out the day.
• 31:41
  SPEAKER_04: I don't think it's probably the greatest thing where you to survive.
• 31:46
  SPEAKER_04: Right.
• 31:47
  SPEAKER_00: No, I I I love a good Irish whiskey.
• 31:50
  SPEAKER_00: Irish whiskey was kind of my gateway whiskey.
• 31:52
  SPEAKER_00: I I started to drink Irish and pot stills, and then from there I got into bourbon and I was like, oh wow, you know, I in college I drank whiskey, but I drank with a different intention.
• 32:03
  SPEAKER_00: As I got older, my intention changed.
• 32:06
  SPEAKER_00: So I started drinking Irishes, really enjoyed that, got into bourbon, really enjoyed bourbon.
• 32:11
  SPEAKER_00: Didn't really know much about rye.
• 32:13
  SPEAKER_00: Started doing high fruit bourbons, then I stumbled into rye, and when I tasted the rye for the first time, I was like, what is this?
• 32:21
  SPEAKER_00: And who has been hiding this from me?
• 32:23
  SPEAKER_00: And then I like I said, rye to me is my favorite great.
• 32:27
  SPEAKER_00: I like punchy, I like that herbalness.
• 32:30
  SPEAKER_00: I really enjoy a good rye, but I would say I I bounce around mainly with high with rye's high rye bourbons, and then probably Irishes would be the three of my go-to's.
• 32:43
  SPEAKER_04: I'm kind of like we we talk about different different ways to go.
• 32:48
  SPEAKER_04: Initially, I tasted my initial, what would you say?
• 32:54
  SPEAKER_04: How would I how to put this?
• 32:56
  SPEAKER_04: My initial experience with rye was not good.
• 33:00
  SPEAKER_01: That's fair.
• 33:01
  SPEAKER_04: That was I tasted one one would be I'm not a fan of bullet.
• 33:06
  SPEAKER_04: That's that don't blame you.
• 33:07
  SPEAKER_04: What?
• 33:08
  SPEAKER_04: I don't blame you.
• 33:10
  SPEAKER_04: And and I initially, Heaven's Door had a rye, and it was one of our it's still one of our biggest podcasts ever.
• 33:18
  SPEAKER_04: And I uh my I loved their bourbon on the podcast.
• 33:22
  SPEAKER_04: It was their little tasting three pack, you know, that they got for Heaven's Door, and it had a Tennessee bourbon, a regular a bourbon, a 10-year bourbon, and it had the rye.
• 33:34
  SPEAKER_04: And the rye was that one was about the worst rye I ever tasted because it tastes to like formaldehyde and and and urine mixed together.
• 33:44
  SPEAKER_04: And I I put it on the podcast, but those are bad tasting goods.
• 33:49
  SPEAKER_04: But I, you know, my my the guy that that we formed the Scotchy Bourbon Boys with, he loved it.
• 33:58
  SPEAKER_04: And that's and we always said it's not it's not it, yes, it's bad for you.
• 34:02
  SPEAKER_04: If it's bad for you, don't drink it.
• 34:03
  SPEAKER_04: But that doesn't mean someone else is while they're drinking it and they love it, that somehow you're better than that person because you don't like it and they do, you know what I mean?
• 34:14
  SPEAKER_04: It's like and in this initially when you got into this, you know, that's kind of how it was, right?
• 34:24
  SPEAKER_04: One of the guys said bullet 12-year rye is fantastic.
• 34:27
  SPEAKER_04: And you know what, Matt?
• 34:28
  SPEAKER_04: I will tell you this.
• 34:29
  SPEAKER_04: No, it's not.
• 34:31
  SPEAKER_04: But, anyways, I have it, but but nah, with that said, I found a lot of ryes, and I I don't know.
• 34:38
  SPEAKER_04: Have you tried whiskey thief ries yet?
• 34:41
  SPEAKER_04: Whiskey thief in Kentucky.
• 34:43
  SPEAKER_04: If you can get your hand on a whiskey thief rye, you want to do it.
• 34:49
  SPEAKER_04: They they just they do single barrels, but for I can't find a bad rye there.
• 34:54
  SPEAKER_04: And they had this one called Mayday Rye, which was a hazmat at 141, but it was like the you know, it's it's like their ryes are very much like caramel, you know, almost bourbons, but they've got the little bit of spice.
• 35:14
  SPEAKER_04: And when the distiller before he left, the main the I I knew him, and he said, Ryes are really, really tricky when they're in the barrel, because he goes, You taste it one, you taste it one month and it's a little minty, and you think, okay, I'm gonna go back to it, and all of a sudden it's back to being earthy the next month, and then the next month it's chocolatey.
• 35:39
  SPEAKER_04: And he goes, and you gotta pull the trigger, you know what I mean?
• 35:45
  SPEAKER_04: He said, You gotta pull the trigger on rise because and and you gotta get it in, you gotta pull the trigger and get it in the bottle almost instantly because otherwise it could change by the time you bottle it, and that's not good.
• 35:59
  SPEAKER_00: Nah, yeah.
• 36:00
  SPEAKER_00: I from my understanding, ryes are hard in the still, hard in the barrel, and that's why a lot of companies don't like to do rye's because they're very temperamental.
• 36:09
  SPEAKER_00: Um, I would say I'm not a huge Canadian whiskey fan, you know.
• 36:13
  SPEAKER_00: There's some good Canadian whiskeys I do enjoy, but I think it's Alberta Premier, right?
• 36:19
  SPEAKER_00: Um their rye is spectacular.
• 36:23
  SPEAKER_00: I mean, it is a well-crafted rye.
• 36:25
  SPEAKER_00: And and we're and here in the Mid-Alantic, of course, you know, we have Maryland, Virginia, Pennsylvania.
• 36:32
  SPEAKER_00: Kind of the home of rye whiskeys, so there's some really, really good.
• 36:36
  SPEAKER_00: Do you get do you still seriously?
• 36:38
  SPEAKER_04: Have you had the Mount Vernon?
• 36:41
  SPEAKER_04: You're like what?
• 36:43
  SPEAKER_04: Overpriced.
• 36:44
  SPEAKER_04: It's good.
• 36:45
  SPEAKER_04: Overpriced.
• 36:47
  SPEAKER_04: I I don't it's good.
• 36:48
  SPEAKER_04: But you know, uh overpriced, you I don't know because I know what it takes to make that.
• 36:57
  SPEAKER_04: It's not easy.
• 36:58
  SPEAKER_04: I'm not saying that no, no, but how he makes that, like they do they that George Washington made it when you're talking about grinding on a on a the the original millstone to grind up the stuff, and then I know Alan Bishop really well.
• 37:14
  SPEAKER_04: He was on our last podcast, and he was up there distilling with the team.
• 37:18
  SPEAKER_04: Steve Basure and him were all up there and they were doing and laying down some rice, and they were being very specific to corn strains that you know, and wheat strains and and everything.
• 37:31
  SPEAKER_04: And and so I he was they had the mash bill perfect and they made it, but Alan was talking about it, it was cold out, and they were trying to keep the the because you're you're doing a wood fire, you're you're using logs to keep the still hot.
• 37:50
  SPEAKER_04: And he goes, It's so tricky, and so he goes, every night they would finish, you know, six o'clock, six thirty.
• 37:58
  SPEAKER_04: He goes, they ate dinner, and instead of sitting around whatever, he was asleep every night, he said, because it just absolutely kicked his ass.
• 38:07
  SPEAKER_00: Yeah, no, that's fair.
• 38:08
  SPEAKER_00: No, I if you can go tour it, it's beautiful.
• 38:11
  SPEAKER_00: I mean, it it's a cool story, it's cool, but it's a good whiskey, but for the I understand the hard work, but by taste, you can find very good whiskeys at a at a value.
• 38:26
  SPEAKER_04: I would agree with you there as far as taste, because people can make it so much more efficient than that.
• 38:34
  SPEAKER_04: You know what I mean?
• 38:36
  SPEAKER_04: And and you you no longer can have slaves, so you gotta do the work, you know.
• 38:42
  SPEAKER_00: It's just uh yeah, no, it it it's it's a cool thing.
• 38:46
  SPEAKER_00: And like I said, the state of Virginia is kind of cool because if you really think about the state of Virginia, we were West Virginia, we were Kentucky.
• 38:54
  SPEAKER_00: A lot of that, so so uh I think a lot of that, you know, again, there's some really cool craft distillers in our state as well.
• 39:02
  SPEAKER_00: There's a couple just rye where they do 100% rye and stuff, and that's the other tricky part about rye whiskey, right?
• 39:09
  SPEAKER_00: By rule, 51% of it has to be rye.
• 39:11
  SPEAKER_00: Well, that means 49% of it could be corn.
• 39:14
  SPEAKER_00: So it could be a a rye whiskey, but it's got you know the the backbone of a of a lot of corn as well.
• 39:21
  SPEAKER_00: But yeah, no, I I think I think Leopold Brothers out of Colorado, they make a really good bourbon that's high rye, that you get that mintiness um from, which is a little unique.
• 39:35
  SPEAKER_04: Have you had that that combination between I believe it was the Leopold, the three pot, and was it Dickle?
• 39:47
  SPEAKER_04: It was Dickle and and have you tried that?
• 39:50
  SPEAKER_00: It's very good as well.
• 39:51
  SPEAKER_04: I agree, and then you have the Isaac Bowen, the Bowman, the Sazerac brand behind you, which it makes sense.
• 39:58
  SPEAKER_04: And I will say that honestly, that is have you been to that distillery?
• 40:04
  SPEAKER_00: Yeah, it's in Fredericksburg, it's about an hour and 10 minutes from now.
• 40:08
  SPEAKER_00: So I've been there once or twice.
• 40:09
  SPEAKER_04: Yeah, it's just like that.
• 40:10
  SPEAKER_04: I want to get there.
• 40:11
  SPEAKER_04: So now I now that you're there, and now I know where you are.
• 40:15
  SPEAKER_04: So now we're gonna see.
• 40:16
  SPEAKER_00: Look, we've we are literally creating our whiskey trail.
• 40:19
  SPEAKER_00: We we've already we we got golf covered, we've now discovered what whiskey we're gonna do.
• 40:24
  SPEAKER_00: I know a really good pub bar downtown Fredericksburg.
• 40:28
  SPEAKER_00: So pretty much we're just gonna have to figure out a cigar.
• 40:30
  SPEAKER_00: We've got the weekend done.
• 40:31
  SPEAKER_04: I could bring the cigar.
• 40:33
  SPEAKER_04: I've got the weekend.
• 40:35
  SPEAKER_04: So those Rocky, so I picked up I saw that you did a yellow Yellowstone video.
• 40:42
  SPEAKER_04: I watched that on because I wasn't sure.
• 40:44
  SPEAKER_04: Initially, when we were talking, I'm like, you did the single mole, and I was looking at I'm like, what is how does he do the review?
• 40:51
  SPEAKER_04: And then all of a sudden I started looking, and you do it, and then I was like happy about that.
• 40:56
  SPEAKER_04: He but I've got the Yellowstone Rocky Patels, the ones that were they got Rocky Patel, they went down, they gave them a Yellowstone barrel, used barrels, and then they aged all of the the leaves, the fill, the wrapper, all in the Yellowstone barrel, and then they made cigars specifically specifically for them.
• 41:24
  SPEAKER_04: So I've got those.
• 41:26
  SPEAKER_04: And it's a it's fantastic, it's a fantastic cigar.
• 41:30
  SPEAKER_04: I so Super Nash, who is part of the prop podcast, who's cutting down on cigars because he just had a heart procedure and everything.
• 41:41
  SPEAKER_04: And when we first started out, he's like me, maybe get together.
• 41:46
  SPEAKER_04: Maybe I had maybe initially, maybe two, three cigars a year, like special occasions, enjoy it.
• 41:53
  SPEAKER_04: There wasn't a lot of times.
• 41:54
  SPEAKER_04: And then once we got into it, it went to like six, seven times.
• 41:58
  SPEAKER_04: Like if we're at festivals, we'll have one, or if we're with somebody special, we have one.
• 42:03
  SPEAKER_04: And he kind of went to he got to two a day.
• 42:07
  SPEAKER_04: And so he was like, and I'm just like, and then all of a sudden his heart was doing things, and I'm like, you know the difference between our we've known each other for seven years, and then we're like brothers.
• 42:17
  SPEAKER_04: I said, Wanna know what the difference on your heart is last last year?
• 42:22
  SPEAKER_04: I'm like, two cigars a day, maybe cut down a little, but anyway, yeah, just a little.
• 42:28
  SPEAKER_04: But anyways, he really enjoys cigars, but it's what is it, League of League of Prevera?
• 42:36
  SPEAKER_04: Is that it?
• 42:38
  SPEAKER_00: Yeah, very good.
• 42:39
  SPEAKER_04: Yes, except I can't, I can't, I can't do them.
• 42:43
  SPEAKER_04: If I'm gonna do one of those, I have to basically like a quarter of it.
• 42:50
  SPEAKER_04: Because if I I've smoked the whole thing and I felt I came out of it like hallucinating.
• 42:59
  SPEAKER_00: Cigars are like whiskey, right?
• 43:01
  SPEAKER_00: Everyone has everyone has a a size, shape, flavor, profile that they like.
• 43:08
  SPEAKER_00: And and it, you know, that's the cool thing about cigars too.
• 43:11
  SPEAKER_00: With whiskey is there's so many variants.
• 43:14
  SPEAKER_00: And and you could even do a Robusto, which is like five inches long, and then do a Toro that's six, change the ring size.
• 43:22
  SPEAKER_00: Everything else is the exact same.
• 43:24
  SPEAKER_00: They've just changed the length and the ring size, and it completely tastes different.
• 43:28
  SPEAKER_00: Yes, and then that would be that would be your whiskey, right?
• 43:33
  SPEAKER_00: That would be, you know, cast strength versus special batching versus their typical what they're selling at the ABC store.
• 43:41
  SPEAKER_00: So, you know, it's all the same, it's all the same juice.
• 43:44
  SPEAKER_00: It just it just tastes a little bit different.
• 43:46
  SPEAKER_00: So cigars are the same way.
• 43:48
  SPEAKER_00: There's no right or wrong.
• 43:49
  SPEAKER_00: There's not not of how many you smoke, it's you know, it's what you want to make out of it.
• 43:54
  SPEAKER_04: Or or how you can survive.
• 43:58
  SPEAKER_04: That too.
• 43:59
  SPEAKER_04: Liga Pravada.
• 44:00
  SPEAKER_04: It was Liga Pravada, thank you.
• 44:02
  SPEAKER_04: But he'll he'll smoke that and he's like, yeah, so he, you know, I got I I have a a collection, I've got a humidor, I've got a traveling humidor, you know, the whole thing.
• 44:14
  SPEAKER_04: Also the tube for the one cigar tube, which was it's great.
• 44:18
  SPEAKER_04: A cigar tube humidor for golfing, right?
• 44:22
  SPEAKER_04: You've you've got the one you're gonna smoke to start, and you got the other one that's perfectly conditioned for the afterwards, right?
• 44:30
  SPEAKER_04: So here I'm gonna give you like a quick, fast question, all right?
• 44:35
  SPEAKER_04: Because this was I thought this would be fun.
• 44:37
  SPEAKER_04: Okay, okay.
• 44:42
  SPEAKER_04: So these are quick, just let me know what you think.
• 44:46
  SPEAKER_04: What makes the perfect 19th hole pour the friends around you?
• 44:53
  SPEAKER_04: Okay, and whatever in your glass is bourbon.
• 44:56
  SPEAKER_00: Where's your glass?
• 44:57
  SPEAKER_00: Because it's the experience, all of it is the experience, right?
• 45:00
  SPEAKER_00: You know, I can have a papy's and be with people I hate, and it's not gonna be it's still good, but it's not gonna be great, or I could have, you know, uh uh Evan Williams Ballin Bonded with six buddies I haven't seen in a while, and we lose track of time, and it's the best whiskey I've ever had.
• 45:17
  SPEAKER_04: Yeah, it's definitely there's no doubt that who you're with and who you're spending time with makes makes the difference.
• 45:25
  SPEAKER_04: So, like if you're having that so if you're having if you're if you're if you're having the 19th whole pour with Tiger Woods.
• 45:39
  SPEAKER_00: Are we doing that at the Waffle House?
• 45:43
  SPEAKER_04: Where Yeah, so there you go.
• 45:46
  SPEAKER_04: Okay, so is bourbon overtaking Scotch in golf culture or no?
• 45:52
  SPEAKER_00: I would say in the states, it's I think bourbon overtakes scotch.
• 45:57
  SPEAKER_00: Uh, but when I play overseas, Scotch is everywhere.
• 46:00
  SPEAKER_00: Like you go outside of the state, Scotch is you go in the state, Scotch is everywhere, but you get outside of the state, Scotch is everywhere.
• 46:07
  SPEAKER_00: Yeah.
• 46:08
  SPEAKER_00: Um, so I would say stateside bourbon still, I would say rules the day.
• 46:12
  SPEAKER_04: Okay.
• 46:13
  SPEAKER_04: That that's fair.
• 46:17
  SPEAKER_04: Does the round you shoot affect the proof you drink?
• 46:22
  SPEAKER_00: The round I shoot could be affected by the proof I've been drinking.
• 46:26
  SPEAKER_00: So if we're going a little cast strength heavy, yeah, it can definitely affect the scorecard.
• 46:35
  SPEAKER_04: All right.
• 46:36
  SPEAKER_04: So what's your what okay, so how what's your favorite here?
• 46:41
  SPEAKER_04: Is there a different there's a difference, but a before-round pour, an after-round pour, or a big wind pour?
• 46:50
  SPEAKER_00: Well, I I love competition, so the big wind pour is the best.
• 46:54
  SPEAKER_00: That's hands down.
• 46:55
  SPEAKER_00: You know, you you were you were the man for the day.
• 46:58
  SPEAKER_00: That that to me is is good as anything.
• 47:00
  SPEAKER_00: You know, if you're if you're if you're doing it right and you're you're saying, all right, we're having a we're having a little pick me up before we tee it up.
• 47:07
  SPEAKER_00: We're gonna have some something during the round and something after the round, I would keep the before round a little lighter, a little friendlier, probably in the 80s, you know, something pretty generic.
• 47:18
  SPEAKER_00: Just, you know, if I'm looking for caramel or something, you know, I'll I'll go like a wild or even you know, wild therapy 101 or getting up there and proof.
• 47:27
  SPEAKER_00: But you know, getting getting some maybe a green river or something out the gate, being friendly, being nice during the round, you know, really feeling it out, you know, it's just like a golf game.
• 47:36
  SPEAKER_00: How's it going?
• 47:37
  SPEAKER_00: You might want to switch uh throughout the round, but the pour afterwards is is by far the most important.
• 47:43
  SPEAKER_00: There's nothing better than winning.
• 47:45
  SPEAKER_04: All right.
• 47:46
  SPEAKER_04: So style-wise, okay, so rye, you were talking about rye.
• 47:52
  SPEAKER_04: How does I how does a rye pair with a cigar compare to a bourbon?
• 47:58
  SPEAKER_00: So where the rye is gonna depends on the cigar, right?
• 48:02
  SPEAKER_00: But a rye is gonna give you that spice, it's gonna give you something that herbalness.
• 48:06
  SPEAKER_00: So a lot of the times when you think of a cigar, you're gonna get that earthiness, that herbalness.
• 48:10
  SPEAKER_00: So I see rye's a lot of time kind of support, where a bourbon's typically giving you sugar, caramel, vanilla, giving you that sweetness, which a lot of times is 180 opposite of the cigars.
• 48:24
  SPEAKER_00: So I would say a rye a lot of times matches the cigar where a bourbon would kind of be 180 degrees opposite, right?
• 48:32
  SPEAKER_00: They'd be playing off of each other.
• 48:34
  SPEAKER_00: And so again, the the fun part is you don't know until you try it.
• 48:38
  SPEAKER_00: There's been certain cigars where like, man, this is gonna taste really good with this, and we're like, oh, that was awful.
• 48:43
  SPEAKER_00: And then we're like, man, we did one the other day, we did mellow corn just for fun, and I have to say, it did a really good job.
• 48:51
  SPEAKER_00: We had a full-bodied, a medium-full cigar.
• 48:54
  SPEAKER_00: We pull out mellow corn as a joke.
• 48:56
  SPEAKER_00: It it was really good.
• 48:58
  SPEAKER_00: So it was really good that cigar.
• 49:00
  SPEAKER_04: So there's Mark Carter from Old Carter Whiskey.
• 49:05
  SPEAKER_04: He had he does some American whiskeys, and when he does those American whiskeys, he comes up and and he'll have he'll deal with the 99-1, 99 corn, one, I think it's barley, one barley, and he makes some fantastic, he gets some fantastic whiskey from that.
• 49:24
  SPEAKER_04: It's just crazy.
• 49:25
  SPEAKER_04: You just sometimes you just don't know where that awesome taste is gonna come from, right?
• 49:31
  SPEAKER_04: All right, so if you have a bad round, does that call for a barrel proof?
• 49:38
  SPEAKER_00: Does it call for it?
• 49:40
  SPEAKER_00: No, but if I have a chance for a good barrel proof, I'm always gonna pick the barrel proof because you know I want to see.
• 49:46
  SPEAKER_00: I I view it this way.
• 49:47
  SPEAKER_00: The craft was making the the the distiller, they designed this to come out of this barrel like this.
• 49:53
  SPEAKER_00: So if you if I have the option to go to a barrel proof, I would immediately go there just because I want to enjoy what the the distiller was trying to do.
• 50:02
  SPEAKER_04: All right, the experience, private club or public course?
• 50:06
  SPEAKER_04: What's the difference?
• 50:08
  SPEAKER_00: The difference your ability to play now, you know, Munis public courses vary, private courses vary.
• 50:17
  SPEAKER_00: So if you're playing a true Muni owned by the city, it tends to be a little rough.
• 50:25
  SPEAKER_00: Then you have public courses that are owned by a private group, they tend to be a little bit nicer, you know, government running in a golf course versus a private entity running a golf course, it's better.
• 50:34
  SPEAKER_00: Then you have semi-private that has membership, but it still allows the public.
• 50:39
  SPEAKER_00: So that's kind of your your step ups and public golf or golf courses you can easily play.
• 50:46
  SPEAKER_00: So Muty is a little redneck, a little fun, speakers in the you know, speakers in the golf cart, pickup trucks in the parking lot, you know, that's that atmosphere.
• 50:56
  SPEAKER_00: And then, like I said, you go to private, then you tend to have a bunch of vehicles that cost more than I'll ever make in my life.
• 51:02
  SPEAKER_00: So uh, yeah, no, it's it's what it is.
• 51:06
  SPEAKER_04: All right, so does the etiquette still matter in some places?
• 51:16
  SPEAKER_00: I I it has lessened over the I would say since COVID, you can definitely see etiquette has changed a lot at a lot of golf courses.
• 51:26
  SPEAKER_00: The club that I belong to, you would have music was never really something, but during COVID and stuff, people just started playing music because it was the only thing you could do out, you know, with people outdoors, it kind of became a rolling party.
• 51:38
  SPEAKER_00: So that's actually I'm starting to see more of that.
• 51:42
  SPEAKER_00: But I would say stateside, you know, playing in the states, we tend to party more on the golf course and have fun.
• 51:50
  SPEAKER_00: If you go to Europe and play in Europe, they take golf very seriously.
• 51:55
  SPEAKER_00: So when you're on the golf course, there's not a whole lot of drinking going on.
• 51:58
  SPEAKER_00: There's a little bit, but there's not like the US, it's a party going on.
• 52:03
  SPEAKER_00: Europe, they tend to be a little more golf-centric, but they do it right on the 19th hole, right?
• 52:10
  SPEAKER_00: They all go to the pub, they have a good time, they'll hang out for hours.
• 52:14
  SPEAKER_00: Where I see in the States where we go is we party during the round, and they're like, oh, I gotta get home, I gotta go pick up the laundry, I got my son's baseball game, I gotta go to a two hour.
• 52:23
  SPEAKER_00: So we're so busy after the round that we party during the round, where the Irish and the Scots tend to do a really good job of focusing on golf, and then they do it upright after the round.
• 52:34
  SPEAKER_04: All right.
• 52:35
  SPEAKER_04: Well, that's really so let's just say trends in in this way where you're you're a trend setter.
• 52:44
  SPEAKER_04: So do you see golf resorts and places expanding their whiskey programs to be more involved with whiskey, or is it just mainly you?
• 52:56
  SPEAKER_00: No, it's just not me.
• 52:57
  SPEAKER_00: It is definitely showing up.
• 52:59
  SPEAKER_00: So I know here locally that all the clubs that you know, they're all starting to get private barrels.
• 53:07
  SPEAKER_00: They're really starting to grow their whiskey selection.
• 53:10
  SPEAKER_00: I I think the golf, again, golf and whiskey, I think make a lot of sense.
• 53:15
  SPEAKER_00: So I definitely see the trend inside of golfing, inside of courses, definitely inside of like the you know, the the eating eateries or the restaurants inside of the complexes.
• 53:26
  SPEAKER_00: They are really starting to do a lot more whiskey pairings, whiskey tastings, things that I never saw 10 years ago.
• 53:34
  SPEAKER_00: Like, you know, some of it's been driven by me, but but a lot of it really is the that that culture of and and the wine market is absolutely we're in the state of Virginia, we have a huge wine market.
• 53:45
  SPEAKER_00: My house, where I'm at right now, I literally have 30 wineries within 20 minutes of my house.
• 53:52
  SPEAKER_00: But wineries are you know, the wine industry is really having some rough times right now.
• 53:57
  SPEAKER_00: So I think a lot of these places too are starting to say, hey, wine's kind of going.
• 54:01
  SPEAKER_00: We need to find a spirit or something that we can reach out to new people.
• 54:05
  SPEAKER_00: So I think whiskey's starting to fill that bill inside of a lot of the different restaurants and golf courses.
• 54:12
  SPEAKER_04: Okay, so what about barrel picks?
• 54:14
  SPEAKER_04: Do are there barrel picks happening at the country clubs where they go and they do barrel picks and that type of thing?
• 54:21
  SPEAKER_04: Is that happening within that golf, you know, where guys go?
• 54:25
  SPEAKER_00: It is uh one of the nicer clubs in town.
• 54:27
  SPEAKER_00: They they just came back with a whistle pig barrel pick.
• 54:33
  SPEAKER_00: They did a maker's mark before that, and I believe next they're heading to Brown Foreman.
• 54:39
  SPEAKER_00: So yeah, they're starting to do that, and they're starting to take a couple members with them and making a whole experience of it.
• 54:45
  SPEAKER_00: So, you know, like I said, everything comes back to that experience.
• 54:48
  SPEAKER_00: Doing a barrel pick is the experience of sitting there and going through that is just fabulous.
• 54:53
  SPEAKER_00: So I think that a lot of these golf places are starting to figure out there's a percentage, it's about 10% everywhere around the world, and about 10% of our membership group that really likes whiskey.
• 55:03
  SPEAKER_00: So they're starting to find ways to incorporate that.
• 55:06
  SPEAKER_04: Well, I mean, uh it would be the ultimate for you to do a thing where you guys were the with you work with them, you do a barrel pick wherever you go, like everybody goes down to whatever, and then you make you do our and then you work with the local around the distillery to sh to you know shoot around a golf, right?
• 55:27
  SPEAKER_00: No, definitely.
• 55:28
  SPEAKER_00: We just uh there's a small distillery in West Virginia called Devil's Adoo.
• 55:33
  SPEAKER_00: Spectacular.
• 55:34
  SPEAKER_00: They're doing some really cool stuff there.
• 55:36
  SPEAKER_00: They just did a whiskey thief outing where then their first five-year barrels came up came up.
• 55:42
  SPEAKER_00: So they're really excited for 53 gallons.
• 55:44
  SPEAKER_00: So that they're really excited.
• 55:46
  SPEAKER_00: They reached out to me and said, Hey, bring up a couple of your buddies.
• 55:49
  SPEAKER_00: We want to experiment because we're getting ready to dig this public.
• 55:52
  SPEAKER_00: We just want you, we want to just try it on somebody.
• 55:55
  SPEAKER_00: We know you guys know your stuff, and it'll be a good time.
• 55:57
  SPEAKER_00: So I brought five buddies up there, and it was just an absolute blast.
• 56:02
  SPEAKER_00: You know, so we're we're talking about doing a couple barrel projects with him.
• 56:06
  SPEAKER_00: I'm lucky we have five distilleries within 45 minutes of my house.
• 56:11
  SPEAKER_00: And then if you want to expand out to about two and a half hours, we probably have about 12 distilleries.
• 56:16
  SPEAKER_00: So there's the state of Virginia really likes their alcohol.
• 56:20
  SPEAKER_00: So very fortunate on that.
• 56:22
  SPEAKER_00: And we've been talking with a bunch of them and doing some stuff this year.
• 56:25
  SPEAKER_04: All right, so has the younger golfers that are coming in, you know, as they become, are they starting to like does golf is a golf a bridge to like the premium bourbon market for those golfers, or are they is that not really happening?
• 56:44
  SPEAKER_00: I don't see the ton for the younger golfer, but I'm starting to see a lot of 30-year-olds.
• 56:50
  SPEAKER_00: 30-year-olds up, they they're starting to gravitate more.
• 56:54
  SPEAKER_00: We see when you know, we're we're sitting around enjoying after around, we start to see that a lot more.
• 56:58
  SPEAKER_00: The 20 year 20-something year olds are still drinking bush, you know.
• 57:02
  SPEAKER_00: I I can't can't get them to put down the bush light.
• 57:06
  SPEAKER_00: But I think overall, I I definitely see a trend on some of the younger market.
• 57:10
  SPEAKER_00: And of course, we're bad influences.
• 57:12
  SPEAKER_00: Anyone we come on over here, try this.
• 57:14
  SPEAKER_00: Let me explain what's going on here.
• 57:16
  SPEAKER_00: So, so we're evangelicals for the whiskey business, so we're always trying to trying to reach a new a new uh demographic for them.
• 57:25
  SPEAKER_04: Okay, so let's go to a morning tea time or a twilight round.
• 57:33
  SPEAKER_00: I like late afternoon rounds to me.
• 57:35
  SPEAKER_00: One, the golf course tends to settle down.
• 57:38
  SPEAKER_00: You know, when you play early in the morning, you tend to get the old guys that are always out there on, you know, we play every Friday, Saturday, Sunday, whatever.
• 57:45
  SPEAKER_00: So ideally, I like to go.
• 57:47
  SPEAKER_00: My son and I play every weekend when the weather's good.
• 57:50
  SPEAKER_00: So we go out and play nine holes.
• 57:52
  SPEAKER_00: We usually go out there about two hours before dark, but we'll tee it up.
• 57:56
  SPEAKER_00: Usually nobody's out there.
• 57:57
  SPEAKER_00: You know, summertime the weather, the heat will cut a little bit, so it won't be as bad.
• 58:02
  SPEAKER_00: And, you know, to me, it's a great time to go play golf.
• 58:05
  SPEAKER_00: So twilight rounds to me are much more fun.
• 58:08
  SPEAKER_04: All right, so here you go.
• 58:11
  SPEAKER_04: We're gonna build your dream everything.
• 58:17
  SPEAKER_04: So, what would the course be?
• 58:19
  SPEAKER_04: What's the dream course where you guys were all what's what's the best?
• 58:25
  SPEAKER_00: All right, If you have a good links golf course.
• 58:28
  SPEAKER_00: So in the States, we have what we call parkland golf courses.
• 58:31
  SPEAKER_00: They look like a park, right?
• 58:32
  SPEAKER_00: So you got beautiful fairways with big trees, aka parkland, right?
• 58:38
  SPEAKER_00: Think of Augusta National, beautiful golf course, but it's carved out through the pine trees.
• 58:43
  SPEAKER_00: That's what we call a parkland course.
• 58:45
  SPEAKER_00: Lynx course, no trees, just grass, dunes, really the home of golf, right?
• 58:53
  SPEAKER_00: Think of Scotland, think of Ireland, you know, and and basically, you know, the question, you know, people don't understand is like why are these beautiful golf courses sitting, you know, on the ocean, right?
• 59:04
  SPEAKER_00: This is prime real estate.
• 59:06
  SPEAKER_00: Because in the olden days, that was real estate they couldn't farm because of the sand and the wind and the weather.
• 59:13
  SPEAKER_00: Basically, that's how golf kind of ran in those beautiful scenic views.
• 59:18
  SPEAKER_00: So to me, a lynx golf course, think uh Kiawa Island, whistling straits here in the States, those would be some Brandon Dunes.
• 59:28
  SPEAKER_00: Trying to think of some other good lynx courses.
• 59:30
  SPEAKER_00: So, so to me, that's just you know, there's no trees.
• 59:33
  SPEAKER_00: The only defense for the golf course is wind, you know.
• 59:36
  SPEAKER_00: So, you know, a parkland, you can put trees in the way, put obstacles.
• 59:40
  SPEAKER_00: You know, when you think of the old links courses, the only thing that can really affect your day to make it really, really challenging is wind, because there's no protection, right?
• 59:48
  SPEAKER_00: You eat all of it, and to me, that's just the most fun.
• 59:52
  SPEAKER_04: All right, so we're just we're talking ultimate here.
• 59:55
  SPEAKER_04: So we're talking about if the money wasn't an issue or what you're whatever.
• 59:59
  SPEAKER_04: So we're talking about the poor.
• 1:00:01
  SPEAKER_04: What would the poor be?
• 1:00:03
  SPEAKER_04: Your ultimate poor on the course, your you know money's no object.
• 1:00:14
  SPEAKER_00: It's just ah man, that's a hard one.
• 1:00:17
  SPEAKER_00: I would probably go with Mitchard Toasted Rye.
• 1:00:22
  SPEAKER_04: Okay.
• 1:00:23
  SPEAKER_00: Absolutely phenomenal if you haven't had it.
• 1:00:24
  SPEAKER_04: Oh, no, I've I've had Micter's toasted rye.
• 1:00:29
  SPEAKER_04: Yes, barrel barrel strain.
• 1:00:31
  SPEAKER_00: I have I have about that much left in the bottle, and I can never find it, so I'm afraid to drink it.
• 1:00:36
  SPEAKER_00: Really, I love that one.
• 1:00:38
  SPEAKER_00: A good whistle, like a boss hog, like good, that would be another good one out there.
• 1:00:44
  SPEAKER_00: But again, I'm a rye guy, so I would definitely go with a with a high rye something.
• 1:00:49
  SPEAKER_04: And then and then the cigar that goes with the Micters.
• 1:00:55
  SPEAKER_00: Ooh, I'm going herbal, sweet.
• 1:01:00
  SPEAKER_00: Probably no laws, nothing to hit my way.
• 1:01:06
  SPEAKER_04: Right.
• 1:01:07
  SPEAKER_00: Probably a true Mono Cristo from Cuba.
• 1:01:10
  SPEAKER_00: There you go.
• 1:01:11
  SPEAKER_00: And probably I would probably go medium to medium full.
• 1:01:17
  SPEAKER_00: Yeah, maybe a good a true Romeo Juliet.
• 1:01:20
  SPEAKER_00: You know, part of me, I hate to say, I know Cuba's being kind of bounced around right now, but I'm gonna tell you right now, I would love for Cuba to be really nice to the United States and and open up that cigar market.
• 1:01:33
  SPEAKER_04: Yeah, my father-in-law traveled into the he's in the 90s, into the early 2000s, he was sold in the Middle East, and so he would always go through and he would bring Cuban cigars back.
• 1:01:46
  SPEAKER_04: And there's no doubt there those that level of cigar it was even as a person who wasn't smoking many cigars, you could tell.
• 1:01:57
  SPEAKER_00: Well, the Dominicans in Nicaragua, they've gotten really good.
• 1:02:00
  SPEAKER_00: They, you know, they've they've kind of grown the same leaf.
• 1:02:03
  SPEAKER_00: Like they it's gotten really good, but yeah, I don't, you know, it's they're the OG.
• 1:02:09
  SPEAKER_00: So like I said, anytime I go to Europe, I always throw a couple in the bag.
• 1:02:13
  SPEAKER_00: Right.
• 1:02:13
  SPEAKER_00: You know, I load it up with with Irish, like when I'm going to Ireland, I'll load up with tons of Irish and a bunch of cigars.
• 1:02:20
  SPEAKER_04: I mean, who the hell doesn't?
• 1:02:21
  SPEAKER_04: I mean, it's not like it's almost like when people travel and they come back, it's not uh you don't hear anybody getting their their Cubans busted busted through.
• 1:02:32
  SPEAKER_04: You know what I mean?
• 1:02:33
  SPEAKER_04: They're just it's just kind of like, well, as long as you're they're they can't sell them and you're just bringing back this, it's like we're just gonna, you know.
• 1:02:41
  SPEAKER_00: But I I I love the Irish because the Irish, it's like I think you can bring back like 12 total bottles.
• 1:02:50
  SPEAKER_00: Like 750.
• 1:02:51
  SPEAKER_00: I think you I think it's 12 is your limit.
• 1:02:53
  SPEAKER_00: So yeah, yeah, it's it's kind of fun.
• 1:02:56
  SPEAKER_00: I've I've figured out like if you do the Dublin Airport, which is great, they have a wonderful whiskey shop in there.
• 1:03:02
  SPEAKER_00: So I typically buy four to six bottles there, and then I usually have about six bottles inside of my bag all taped up and then it won't get destroyed on the ride home.
• 1:03:11
  SPEAKER_04: I mean, it's ridiculous now with the price of luggage at the weight.
• 1:03:15
  SPEAKER_04: And and and we're always it's almost like, yeah, I can buy that, those pants when I go back, and I can I don't need socks.
• 1:03:23
  SPEAKER_04: Who needs that?
• 1:03:23
  SPEAKER_00: You're just you're trying to keep I've actually found the balance though.
• 1:03:29
  SPEAKER_00: When I go, I tend to bring American whiskeys over to my Irish friends.
• 1:03:33
  SPEAKER_00: So I come with about six bottles in my bag.
• 1:03:35
  SPEAKER_00: So it's it's like two t-shirts, two golf shirts, two pairs of pants, a pair of jeans, and that's it.
• 1:03:41
  SPEAKER_00: Like that's it.
• 1:03:42
  SPEAKER_04: Yeah, but that's it because because you gotta have room for the whiskey.
• 1:03:46
  SPEAKER_00: I gotta have room for the for the alcohol and cigars when I come home.
• 1:03:49
  SPEAKER_04: Okay, so the last one, which is tricky, who are you doing this with on this course?
• 1:03:56
  SPEAKER_04: The ultimate who would you want to play with?
• 1:03:59
  SPEAKER_04: And I and you know, let's um say you already play courses with all your best friends and you you drink pores, and that's we're talking more like what would the ultimate be of somebody that you would want to have play around a golf porse that you can't write, that you wouldn't be able to.
• 1:04:19
  SPEAKER_00: Gotcha.
• 1:04:20
  SPEAKER_00: So hmm.
• 1:04:25
  SPEAKER_00: I'm a family guy, so my son would definitely be in the forcing.
• 1:04:28
  SPEAKER_00: So if we're playing a golf forcement, he's not 21, but he would be in there just because as I was growing up playing golf with my father, that was a big part of my life, and I've been playing golf with my son, so he would definitely be there.
• 1:04:40
  SPEAKER_00: I would probably pick a golfer, probably Freddie couples.
• 1:04:48
  SPEAKER_00: Um, I don't know how much golf you know, but Freddie kind of in the 80s and 90s was about the coolest cat on earth.
• 1:04:56
  SPEAKER_00: And he was kind of who I followed.
• 1:05:00
  SPEAKER_00: And then I think distiller-wise.
• 1:05:08
  SPEAKER_00: I would probably bring a distiller out with me.
• 1:05:13
  SPEAKER_00: Um if I could pick any.
• 1:05:17
  SPEAKER_00: Actually, I met this guy.
• 1:05:19
  SPEAKER_00: I met this guy in Ireland.
• 1:05:20
  SPEAKER_00: He's Bush Mills blender.
• 1:05:23
  SPEAKER_00: Okay.
• 1:05:24
  SPEAKER_00: He's a he was a friend of the guy that I'm going to his wedding.
• 1:05:29
  SPEAKER_00: It was his aunt's neighbor, really nice guy.
• 1:05:33
  SPEAKER_00: He has the the most unbelievable home bar on earth because every distiller basically in Europe sends him samples, says, hey, what do you get?
• 1:05:41
  SPEAKER_00: What do you what do you like about this?
• 1:05:43
  SPEAKER_00: What don't you like?
• 1:05:44
  SPEAKER_00: So supposedly the next time I go to Bush Mills, he's going to take us into his bar.
• 1:05:48
  SPEAKER_00: So I would take him just because supposedly his bar is as good as anybody's bar in the world.
• 1:05:55
  SPEAKER_04: There you go.
• 1:05:56
  SPEAKER_04: I mean, that's like perfect.
• 1:05:58
  SPEAKER_04: That that's perfect.
• 1:05:59
  SPEAKER_04: I mean, that that would be a day, right?
• 1:06:02
  SPEAKER_00: That would be, like I said, I'd I'd be I'd be gushing over Freddie couples.
• 1:06:06
  SPEAKER_00: My son would be like, that dude's old.
• 1:06:08
  SPEAKER_00: And uh no, I think it'd be a fun day.
• 1:06:11
  SPEAKER_00: He'd probably pick someone different.
• 1:06:16
  SPEAKER_00: My son would pick one of those daggone YouTube guys that he watches continuously on on playing golf all day.
• 1:06:23
  SPEAKER_04: There you go.
• 1:06:24
  SPEAKER_04: Yep.
• 1:06:25
  SPEAKER_04: So, all right, so where can people find golf cask life?
• 1:06:29
  SPEAKER_04: I mean, tell everybody how to get to all the stuff we've been talking about.
• 1:06:33
  SPEAKER_00: So if you go to golfcast.com, so golf as in in a cask, as in a whiskey cask, golfcast.com, go in there, become a member.
• 1:06:42
  SPEAKER_00: It's free.
• 1:06:43
  SPEAKER_00: Once you have membership, we have our library that has all of our there's so many publications there, it's crazy, but it has all of our magazines.
• 1:06:53
  SPEAKER_00: We have an Irish whiskey, like a university takes you through what Irish whiskey is.
• 1:06:57
  SPEAKER_00: I'm working on Scotch right now.
• 1:06:59
  SPEAKER_00: I have a bourbon one that's coming down the line.
• 1:07:01
  SPEAKER_00: So again, we're a lot about the education part.
• 1:07:03
  SPEAKER_00: So go to golfcast.com and we have a ranking system in there.
• 1:07:07
  SPEAKER_00: I basically created the Rotten Tomatoes version for whiskey.
• 1:07:12
  SPEAKER_00: Golf course is a cigar, so you can go in there, rank it, you can compare it against our experts, and then we go over and trash talk in our form.
• 1:07:20
  SPEAKER_00: So uh yeah, come to Golfcast.
• 1:07:22
  SPEAKER_00: If you enjoy any of our three passions, hey, join us.
• 1:07:25
  SPEAKER_04: So, do you have any upcoming uh events or you know, like that type of stuff?
• 1:07:31
  SPEAKER_00: Yeah, we have we have something here in the Mid Atlantic coming up in March.
• 1:07:36
  SPEAKER_00: That should be coming out in the next day or two.
• 1:07:38
  SPEAKER_00: We're heading up to Northern Virginia, the DC area.
• 1:07:42
  SPEAKER_00: One of the distillers is gonna do.
• 1:07:44
  SPEAKER_00: Barrel kind of I I become really good friends with him, so he said, Hey, bring 10, 20 year guys up here.
• 1:07:51
  SPEAKER_00: So we're gonna go up there and he's gonna give us the whole tour drinking the barrels.
• 1:07:54
  SPEAKER_00: They have up 10 years now.
• 1:07:56
  SPEAKER_00: Lost whiskey, fabulous dudes.
• 1:07:58
  SPEAKER_00: So we're gonna do that probably late March, early April.
• 1:08:02
  SPEAKER_00: And then we have a big event here every year in fall, usually around October.
• 1:08:08
  SPEAKER_00: Where we have distilleries golf.
• 1:08:11
  SPEAKER_00: And we do the whole weekend.
• 1:08:12
  SPEAKER_00: So we start Friday, we end Sunday, and it's just a rip roar.
• 1:08:16
  SPEAKER_00: And then we do a bunch of stuff in between.
• 1:08:18
  SPEAKER_00: So yeah, there if you go to our website, go under events, it's all there.
• 1:08:21
  SPEAKER_04: Well, and and after the fact that you are running a magazine, I figured you're g the vet running an event is so much easier.
• 1:08:32
  SPEAKER_00: Yes and no.
• 1:08:33
  SPEAKER_00: Uh yes and no.
• 1:08:35
  SPEAKER_00: Dealing with people at the event is a completely different than dealing with the people that are contributing.
• 1:08:40
  SPEAKER_00: Oh, okay.
• 1:08:41
  SPEAKER_00: Uh, but it is still hurting cats.
• 1:08:43
  SPEAKER_00: I I found it most events when it I get bigger than 12, it gets a little too much.
• 1:08:48
  SPEAKER_00: So most of our events we try to keep around 12 people.
• 1:08:51
  SPEAKER_00: Now if it grows and grows, which I hope it will over time, I'll just have to hire people, but it's yeah.
• 1:08:57
  SPEAKER_00: But but to me, the event's the best, because you just get to hang out and and and learn about other people, meet new people.
• 1:09:03
  SPEAKER_00: And to me, that's the most fun, you know.
• 1:09:06
  SPEAKER_00: Like I said, I'm all about that new whiskey, that new experience.
• 1:09:09
  SPEAKER_00: And again, I'm about meeting new people and and just saying, hey, let's let's enjoy a good pour.
• 1:09:14
  SPEAKER_00: You want to smoke?
• 1:09:16
  unknown: Yeah.
• 1:09:16
  SPEAKER_04: You want to go play nice?
• 1:09:17
  SPEAKER_04: We uh we do the Scotchy Bourbon Boys in September.
• 1:09:21
  SPEAKER_04: We do a bus tour in Kentucky, and it's we get two with last we've we've done it with 12, and we've done it now with 24, you know, kind of thing.
• 1:09:32
  SPEAKER_04: And we get two but last time it was with two buses, and like you said, with 24, we were able to do it.
• 1:09:38
  SPEAKER_04: We were able to pull it off.
• 1:09:40
  SPEAKER_04: I wasn't able to watch everybody as much as I wanted to because there's two buses, so and we went to four different places that we were drinking barrel strength at every single one, which in the end, a couple people, it was a it was a bit much, but overall it was a fantastic experience.
• 1:09:58
  SPEAKER_04: But there were some people who we had to split up when we were on the bus, and so some people wanted to be on that bus, and some people wanted to be on this bus, and you know, that was the whole, like you said, it was like hurting cats.
• 1:10:12
  SPEAKER_00: Yeah, it is, and but it's fun cat hurting.
• 1:10:16
  SPEAKER_04: Oh, it's it was definitely a blast, and nothing was you know, in the end, everybody got got got home, got to where they had to go, and successful trip.
• 1:10:27
  SPEAKER_04: So, you know, final thoughts on where golf and the whiskey culture since you started and to where it is now and where you see it going, you know, because it's uh yeah, I think they're interwoven.
• 1:10:40
  SPEAKER_00: They're it's already there.
• 1:10:41
  SPEAKER_00: I I didn't create anything new.
• 1:10:43
  SPEAKER_00: I just noticed that there wasn't anybody in that space.
• 1:10:46
  SPEAKER_00: And I was like, why are not more people doing this?
• 1:10:48
  SPEAKER_00: This just makes sense.
• 1:10:49
  SPEAKER_00: And then when I sit down and anybody and start talking whiskey, golf cigars, they're like, Oh, that's brilliant.
• 1:10:54
  SPEAKER_00: I'm like, I think so too.
• 1:10:56
  SPEAKER_00: Uh no, I I I think the culture, they're they're very similar.
• 1:11:00
  SPEAKER_00: A lot of fun.
• 1:11:01
  SPEAKER_00: Like I said, it's about being present, enjoying the time with people.
• 1:11:05
  SPEAKER_00: You know, to me that's the most important part.
• 1:11:08
  SPEAKER_00: And and again, I think I think as the world gets faster and faster with AI and everything, and everything just keeps every year, everything's just getting faster and faster.
• 1:11:18
  SPEAKER_00: I think people are gonna start regressing back to the simpler, you know, more you know, experience-based times.
• 1:11:28
  SPEAKER_00: So I think I really think whiskey, I really think cigars, and I really think golf has a very bright future.
• 1:11:35
  SPEAKER_00: Because that'll teach people to slow, slow it down.
• 1:11:37
  SPEAKER_04: I and the same thing, you know, I I analyze the podcast every year, see the growth.
• 1:11:42
  SPEAKER_04: We're always grow we've grown bigger than uh bigger than I thought we would ever be.
• 1:11:49
  SPEAKER_04: But at the same time, one of the things, you know, people always talk about the the the slowing down of the industry at the moment, and it's it it's been kind of a good thing for the podcast in the sense that you would think, well, not as many people are in it, but there's there's just as many people into it.
• 1:12:07
  SPEAKER_04: It's just you can't just shit a brand out and sell it.
• 1:12:15
  SPEAKER_04: You actually have to know what you're doing.
• 1:12:17
  SPEAKER_04: So, from a podcast standpoint, a lot of times at this time of the year, I'm asking and calling people.
• 1:12:23
  SPEAKER_04: I'll go on Facebook and put a call out for I'll kind of talk to people that I want to have on.
• 1:12:30
  SPEAKER_04: This is more of the craft time of year we do before we do some of the our bigger podcasts, you know, in the summer.
• 1:12:37
  SPEAKER_04: But this year it's just email after email of people who want to be able to sell a brand and they know how what they need to do.
• 1:12:48
  SPEAKER_04: And so now the podcast is like, oh, you know, like they contact me.
• 1:12:53
  SPEAKER_04: So it's really kind of been cool to get contacted, which means I don't have to work as hard.
• 1:13:00
  SPEAKER_04: I love it, and the human condition, they're they're the best energy savers on earth, but but also as you know, like anything, there's one time when you reach out to somebody, it's like you reach out to them, ask them to come on the podcast, and then you're like, uh and send me some of your whiskey.
• 1:13:19
  SPEAKER_04: And they're just like, okay, you know, and you're going, well, that means I'm kind of begging for, and you know what I mean?
• 1:13:27
  SPEAKER_04: And then now it's just kind of like, hey, can we come on?
• 1:13:30
  SPEAKER_04: We'll send you samples, and then usually it's like I'll I'll think they're gonna send me, you know, uh samples.
• 1:13:37
  SPEAKER_04: You know, I'm all for these kind of samples, people.
• 1:13:40
  SPEAKER_04: I'm good with that, but no, it's like four full 750 milliliters, the whole line shows up in your, you know, on your and you're like, well, I'll s I'll try those, and even if they're really good, they'll go into the the the vault, you know.
• 1:13:59
  SPEAKER_04: No, there's nothing better than a UPS box that shows up at your front door.
• 1:14:04
  SPEAKER_04: It's even cooler when they just show up and you weren't expecting it.
• 1:14:08
  SPEAKER_04: It's like who's this from?
• 1:14:10
  SPEAKER_00: A company called Filmland.
• 1:14:13
  SPEAKER_00: Have you heard of them?
• 1:14:14
  SPEAKER_04: They just contacted me.
• 1:14:16
  SPEAKER_00: Cool.
• 1:14:18
  SPEAKER_00: Cool, cool story.
• 1:14:20
  SPEAKER_00: Whiskey are actually pretty good.
• 1:14:21
  SPEAKER_00: Yes.
• 1:14:22
  SPEAKER_00: Um, yeah, I had I had three of them show up, and I'm like, cool.
• 1:14:26
  SPEAKER_00: Yeah, no, it's super nice.
• 1:14:30
  SPEAKER_00: I mean, absolutely brilliant.
• 1:14:32
  SPEAKER_04: I've talked to them at the festivals and I do like their product.
• 1:14:37
  SPEAKER_04: I've tasted them.
• 1:14:39
  SPEAKER_04: Uh, I think it's really kind of a it's fun, cool way to do it, you know.
• 1:14:44
  SPEAKER_04: We just have to figure out how to get movie stars on while we're drinking film land.
• 1:14:48
  SPEAKER_00: All right.
• 1:14:49
  SPEAKER_00: Jeth Creed uh sent me their lineup.
• 1:14:52
  SPEAKER_00: I thought was pretty cool.
• 1:14:54
  SPEAKER_00: Oh good.
• 1:14:56
  SPEAKER_00: Yeah.
• 1:14:59
  SPEAKER_00: One of them I really enjoyed, the other three.
• 1:15:01
  SPEAKER_00: Yeah, they're good.
• 1:15:02
  SPEAKER_04: Yeah, that's kind of yeah, they're getting they're getting there.
• 1:15:04
  SPEAKER_04: They're making it.
• 1:15:05
  SPEAKER_04: I mean, it's the early early on it was a little bit more rough, but now lately they're getting some getting some age on some of it, and it and it's like anything else.
• 1:15:16
  SPEAKER_04: Once the barrel takes care of everything and it gets you need that time.
• 1:15:20
  SPEAKER_04: When you put it out, there's a reason why the why you know Jim Beam doesn't advertise f what is it eight eight eight point or whatever, you know, it's just like that.
• 1:15:33
  SPEAKER_04: That's not that's not us.
• 1:15:37
  SPEAKER_04: It's too, it's too young.
• 1:15:38
  SPEAKER_04: I mean that you know the you know knob creek's nine years old now.
• 1:15:42
  SPEAKER_04: I mean, that's some good whiskey then.
• 1:15:43
  SPEAKER_00: I know, it's crazy, isn't it?
• 1:15:45
  SPEAKER_00: I think I have a knob creek 12 up here that's really good somewhere.
• 1:15:49
  SPEAKER_00: But yeah, no, I think uh, yeah, I I I really enjoy the craft guys because when you go visit them or they send you something like like they're hustling.
• 1:15:59
  SPEAKER_00: They're like, dude, I'm trying to I'm trying to make something of it.
• 1:16:02
  SPEAKER_00: So I think the craft guys I really enjoy, they do some really cool stuff.
• 1:16:05
  SPEAKER_00: You know, there's nothing wrong with the big boys.
• 1:16:07
  SPEAKER_00: They they they've nailed it like they they figured out their mask fill, they've figured out their aging, their their wear out, like they got it to the science.
• 1:16:18
  SPEAKER_00: But I I kind of like the train wreck of a of a of a craft distiller every once in a while.
• 1:16:22
  SPEAKER_04: Like, especially if they're if they're pot still.
• 1:16:26
  SPEAKER_04: Now, have you made it over to Stolen Wolf yet in uh Pennsylvania?
• 1:16:30
  SPEAKER_00: Yeah, they're really good.
• 1:16:31
  SPEAKER_00: That's one of my favorite Pennsylvania whiskeys.
• 1:16:34
  SPEAKER_04: Yeah, that you I imagine that rye, you that rye, they do some quality stuff, and when you think about their history, it's pretty amazing.
• 1:16:44
  SPEAKER_04: All right.
• 1:16:45
  SPEAKER_04: All right, so I'm gonna wrap it up and then you and then I'm gonna throw it out to the people and see if we can pull anybody in that wants to ask you questions.
• 1:16:54
  SPEAKER_04: I'm sure there's a couple people out there.
• 1:16:56
  SPEAKER_04: They there were questions throughout.
• 1:16:58
  SPEAKER_04: So if you guys are gonna ask, come on on and ask, and let's uh finish this up right now.
• 1:17:04
  SPEAKER_04: All right, and then you get to hear the AI.
• 1:17:07
  SPEAKER_04: Now, early on, someone on YouTube made the mention that the the initial theme song was that we heard was AI.
• 1:17:17
  SPEAKER_04: That is not AI, that is Kenny Fuller, and that was cool because he just wrote that he's like, You want me to write a theme song?
• 1:17:24
  SPEAKER_04: And I'm like, Yeah, so all of a sudden he throws it out, and I'm just like, you know, just make it a little bit more Melencamp.
• 1:17:30
  SPEAKER_04: And then he did, and I'm just like, it was like a perfect, so I I don't switch out the the beginning because you know I actually got that done the right way instead of the the other way that uh I like writing the songs for AI.
• 1:17:47
  SPEAKER_04: I mean, this one that you're about to hear, I wrote I wrote the song and then had ChatGPT clean it up, and then I had Suno, you know, put it to like 14 different genres to come up with this.
• 1:17:59
  SPEAKER_04: So it was kind of cool, but fun process.
• 1:18:02
  SPEAKER_04: All right, everybody.
• 1:18:04
  SPEAKER_04: What what so what's your website?
• 1:18:06
  SPEAKER_04: It's just golfcast.com.
• 1:18:09
  SPEAKER_04: There you go.
• 1:18:10
  SPEAKER_04: You can check out golfcast.com and www.scotchyburbonboys.com.
• 1:18:16
  SPEAKER_04: For all things, scotchy bourbon boys.
• 1:18:18
  SPEAKER_04: We do have our merchandise, Glenn Carens.
• 1:18:21
  SPEAKER_04: We got t-shirts, polos.
• 1:18:23
  SPEAKER_04: Check it out, and then also we're on Facebook, YouTube, Instagram, X and wait, Facebook, YouTube, Instagram, what am I missing?
• 1:18:34
  SPEAKER_04: Oh, X and TikTok.
• 1:18:37
  SPEAKER_04: We finally got back on TikTok.
• 1:18:39
  SPEAKER_04: So there you go.
• 1:18:40
  SPEAKER_04: And we're on Apple, iHeart and Spotify for the audio.
• 1:18:43
  SPEAKER_04: But whether you listen to us or you watch us, make sure that you become members.
• 1:18:49
  SPEAKER_04: Leave good feedback, and you know, overall just do keep doing what you guys are doing.
• 1:18:55
  SPEAKER_04: Remember, good bourbon equals good times with good friends.
• 1:19:00
  SPEAKER_04: Make sure you drink responsibly, don't drink and drive, and live your life like us, uncut and unfiltered.
• 1:19:09
  SPEAKER_04: And here we go to get out of here.
• 1:19:13
  SPEAKER_04: Oh, look at that.
• 1:19:14
  SPEAKER_04: How it's already started.
• 1:19:16
  SPEAKER_04: All right, there we go.