Latest / The Scotchy Bourbon Boys / Raising a Glass to Non-Distilling Producers: Blending Artistry and Industry Insights in the Whiskey World

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Raising a Glass to Non-Distilling Producers: Blending Artistry and Industry Insights in the Whiskey World · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the art.
• 2:02
  Speaker 2: Now for real.
• 2:03
  Speaker 2: Yeah with Scotchy Bird and the boys.
• 2:09
  Speaker 2: Raisins and hell make us on the noise.
• 2:12
  Speaker 2: Yeah, with Scotchy Bird and the boys.
• 2:16
  Speaker 2: We're here to have fun and to know we're enjoying.
• 2:20
  Speaker 2: We're here to have fun yeah, wooo, yeah.
• 2:45
  Speaker 3: Welcome back to another podcast of the Scotchy Bird and the boys, tiny, here tonight on on my own again.
• 2:53
  Speaker 3: Here and tonight we are talking about NDPs and also distillers, who you, who source, who sourced whiskey and bourbon to start their brand.
• 3:06
  Speaker 3: So we're going to go a little bit into that.
• 3:07
  Speaker 3: But in the meantime, on tiny, the Scotchy bourbon boys, we podcast twice a week live here on Facebook, youtube and check us out 8 30 pm Eastern Daylight Time Most Tuesdays and Thursdays.
• 3:27
  Speaker 3: If I'm not going to be podcasting or going live, I'll let everybody know.
• 3:30
  Speaker 3: But for the most part that we're here, we've had a little bit of a discussion tonight.
• 3:36
  Speaker 3: I want to get to this as fast as I can, so I'll go through all the other stuff first.
• 3:42
  Speaker 3: But we've the Facebook on.
• 3:44
  Speaker 3: This has been pretty, you know, has been pretty intense.
• 3:49
  Speaker 3: We've got we've had Ross Cornelis in, we've had Macaulay Mitten chime in, we've had Greg Schneider chime in.
• 3:56
  Speaker 3: So tonight this is going to be a pretty on podcast.
• 3:59
  Speaker 3: I've got right now the Macaulay's dark arts, the French oak staves From the specific forest in France, but I'm not going to try and say it again, I already messed that up enough.
• 4:15
  Speaker 3: And then we also have Ed Bly.
• 4:17
  Speaker 3: He's here and he definitely is an NDP.
• 4:24
  Speaker 3: He just put out old, stubborn, a fantastic weeded bourbon and everybody does it a little bit different, so we'll get into that.
• 4:31
  Speaker 3: But remember wwwscotchybourbonboyscom For all things scotchy bourbon boys, glen Karen's t-shirts, check it out.
• 4:41
  Speaker 3: All the bios on all of us.
• 4:43
  Speaker 3: You know all our podcasts.
• 4:45
  Speaker 3: Tonight I'm on my own, but a lot of times we've got Supernats, we've got CT Whiskey, roxy myself.
• 4:51
  Speaker 3: We are going to be going down to New Orleans Bourbon Festival so you can see us there the 20 through the 24th.
• 4:59
  Speaker 3: We're going to fly in on Wednesday, fly out on Sunday, but we will be down there covering it.
• 5:03
  Speaker 3: I was just was talking to Tracy today about getting the media passes, but we are going to cover this.
• 5:11
  Speaker 3: We are going to do all the stuff that's down there and experience New Orleans.
• 5:15
  Speaker 3: I'm looking forward to that.
• 5:16
  Speaker 3: That's March 20 through the 24th.
• 5:18
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• 5:28
  Speaker 3: Like I said, we're live on YouTube and Facebook tonight.
• 5:31
  Speaker 3: Welcome everybody.
• 5:33
  Speaker 3: And then also check us out on all the podcasts.
• 5:38
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• 5:51
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• 5:53
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• 5:55
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• 5:55
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• 6:01
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• 6:01
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• 6:03
  Speaker 3: But leave us really, really, really, really good feedback please.
• 6:06
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• 6:10
  Speaker 3: If you're just and you listen on Apple or iHeart or everything you know, just go back and give us some feedback.
• 6:17
  Speaker 3: But it's even going right now.
• 6:19
  Speaker 3: We've got, so we've got a lot to talk about tonight.
• 6:25
  Speaker 3: But also I'd like to welcome Rosewood bourbon to the podcast.
• 6:33
  Speaker 3: As far as one of our sponsors, jason Giles a great guy working out the details right now we should have you know I'm going to offer a voiceover is he's got stuff.
• 6:44
  Speaker 3: You're going to see stuff updating the website and everything but Rosewood bourbon.
• 6:48
  Speaker 3: We are excited because that is one one bourbon I like.
• 6:53
  Speaker 3: So samples are coming up.
• 6:55
  Speaker 3: We're going to be podcasting about it, will have Jason on, but will also be promoting Rosewood bourbon there too.
• 7:03
  Speaker 3: We have one sponsorship left, so if anybody out there is interested in the last sponsorship, that's great.
• 7:10
  Speaker 3: You know, we love to promote everything, especially the bourbon that we drink or the whiskey that we're drinking.
• 7:18
  Speaker 3: We absolutely love it.
• 7:19
  Speaker 3: We promote other Other brands.
• 7:22
  Speaker 3: I would say one of our favorites with Greg Schneider chicken cock, and then also Macaulay mittens on tonight and the dark arts.
• 7:29
  Speaker 3: So I love good whiskey, good bourbon, and we are going to promote it, but not quite the way that you know, with the, with ads put in and everything and more on a professional level.
• 7:41
  Speaker 3: But welcome Jason, and I can't wait to get going with that and then also tonight.
• 7:49
  Speaker 3: And DP non distilling producers.
• 7:52
  Speaker 3: So what is an NDP?
• 7:55
  Speaker 3: Okay, so what it comes down to is it's a lot of times companies, brands can pick up that I'm just a valid question.
• 8:08
  Speaker 3: If it mattered, would you ever have to ask the truth?
• 8:11
  Speaker 3: It's just marketing.
• 8:12
  Speaker 3: So we've got a discussion between Ed Macaulay and then also Greg Schneider.
• 8:19
  Speaker 3: There's transparency involved in NDPs.
• 8:23
  Speaker 3: There's non transparency involved.
• 8:26
  Speaker 3: There's, you know, because sometimes if they get away, if so, an NDP is somebody who basically buys the whiskey and then is responsible for what happens to it afterwards.
• 8:42
  Speaker 3: They basically then an agent longer.
• 8:46
  Speaker 3: They can take it, they could buy it, take it to a different state.
• 8:51
  Speaker 3: A lot of times they buy in Indiana, kentucky, and then, just like Rosewood, they take it down to Texas and put it eight, nine months a year in the heat down in Texas in the same barrel.
• 9:03
  Speaker 3: They could do it in a finishing barrel.
• 9:04
  Speaker 3: They could take that.
• 9:05
  Speaker 3: Or they can age it longer in the same barrel.
• 9:09
  Speaker 3: I mean you could buy it at six years and age it to 10.
• 9:12
  Speaker 3: There's a, you know.
• 9:15
  Speaker 3: It's just so many different things that you can do with the whiskey once you purchase it.
• 9:20
  Speaker 3: And it's become very, very popular recently because there was a lot of whiskey initially and NDP there's a lot of, and now there's places that you can also.
• 9:37
  Speaker 3: You can contract to still, but in the meantime purchase barrels, make your brand and then start supplementing in what you distilled through the contract.
• 9:49
  Speaker 3: Eventually you have your own brand.
• 9:51
  Speaker 3: That's one way.
• 9:52
  Speaker 3: Now that's not a non distilling producer.
• 9:54
  Speaker 3: You know that person, you know okay, that's a different version because your contract is stilling, so you're not actually doing the distilling, but you work with the person and that that's what you know.
• 10:11
  Speaker 3: And then you basically make the brand and it's been distilled, but it was distilled for you or the NDP, the pure NDP.
• 10:20
  Speaker 3: In my opinion they're both versions of it.
• 10:22
  Speaker 3: You can.
• 10:24
  Speaker 3: You can just buy it from wherever.
• 10:29
  Speaker 3: There's a lot of different places that sell whiskey barrels that they have for sale on the market.
• 10:36
  Speaker 3: Aged whiskey costs more.
• 10:37
  Speaker 3: A lot of the NDP's price range is on the plus side of $50, usually maybe even the plus side of 60.
• 10:50
  Speaker 3: A lot of it's $4999, $6999, $7999, right around in that range, and that's based off of yes, they have to buy it.
• 10:58
  Speaker 3: They basically bring it in, then they got to bottle it and they've got to market and sell it as a brand.
• 11:05
  Speaker 3: So this, when you're having someone else either distill it for you or you're buying it already from a stock that's been aged, there's a lot of cost involved, opposed to a distillery that's distilling for themselves, aging for themselves and putting out.
• 11:22
  Speaker 3: There's no middleman, no secondary market.
• 11:24
  Speaker 3: It's just one company making the whiskey.
• 11:30
  Speaker 3: But what's happened is that when I first got into this in 2019, there was a.
• 11:37
  Speaker 3: There was some NDP's, but they were just kind of starting.
• 11:42
  Speaker 3: I will give you old Carter, one of my favorite.
• 11:47
  Speaker 3: They were on the market and just with, and then also can, I believe Kentucky owl is also another NDP.
• 12:00
  Speaker 3: They are building a distillery, but at the same time they basically have contract distilled.
• 12:08
  Speaker 3: And then they were also purchasing barrels.
• 12:12
  Speaker 3: And then MGP is one of the biggest one.
• 12:17
  Speaker 2: Yes.
• 12:18
  Speaker 3: James Jacobs says our son bourbon company and then whiskey house of Kentucky, that's what it's.
• 12:28
  Speaker 3: Very remember they're going in in Elizabeth town.
• 12:31
  Speaker 3: So that is going to be another one.
• 13:20
  Speaker 3: Green river is contract distilling.
• 13:23
  Speaker 3: So there's a lot of different places that are contract distilling.
• 13:27
  Speaker 3: There's a lot of NDP's who are basically buying it from MGP already aged and that's when you go in and that's similar to what Macaulay was talking about.
• 13:40
  Speaker 3: He goes in there, he buys barrels that he feels that he wants and whenever brings them back to the dark arts whiskey and then Lexington ages them further, puts them in finishing barrels and then when they're ready he bottles them.
• 13:57
  Speaker 3: He just came out with his line I believe it was right at the beginning of October because we were there and he was just starting to sell at the bourbon on the banks and then started to sell from there.
• 14:13
  Speaker 3: So there are so many different ways an NDP can function.
• 14:21
  Speaker 3: I mean Puzzards Roost is one.
• 14:25
  Speaker 3: They basically are buying their contract, they buy the distillate and they're also contract distilling.
• 14:34
  Speaker 3: Now there are some people who contract distill who are never going to distill for themselves.
• 14:42
  Speaker 3: Now we know that with that a DSP, you have to have a still and you have to produce a certain amount on that still.
• 14:52
  Speaker 3: So the DSP is important in your state because then you're a distiller and then rules are different with the DSP.
• 15:00
  Speaker 3: But the NDPs usually unless they get a DSP when they get a DSP they become distillers, but they're still.
• 15:12
  Speaker 3: I mean it gets tricky here.
• 15:15
  Speaker 3: I mean you're looking at Greg Schneider's brand, which is fantastic Chicky-Tock Whiskey.
• 15:22
  Speaker 3: We've been a part of this from the start.
• 15:24
  Speaker 3: Some of the stuff that he has put out.
• 15:28
  Speaker 3: It was definitely they bought barrels from different distilleries, different places.
• 15:36
  Speaker 3: Cotton Club was pulled out of barrels from 20 year old whiskey in Canada and they basically put that out.
• 15:47
  Speaker 3: And then there's all the different ones and there's different finishes.
• 15:50
  Speaker 3: And the double oak was some light whiskey I believe that's what it was.
• 15:57
  Speaker 3: Or whiskey that was distilled as bourbon but put into used barrels.
• 16:03
  Speaker 3: During the barrel shortage they purchased it and then he took it and put it in brand new charred oak barrels to finish it and double oak it.
• 16:15
  Speaker 3: But it's a double oak whiskey because of the fact that it was aged initially in used barrels.
• 16:21
  Speaker 3: So there's so much that you can do as an NDP, I mean, and the world is open to you Just because you're buying from MGP and you're putting it there.
• 16:35
  Speaker 3: That doesn't mean you have to stick with MGP If you find barrels from somewhere else.
• 16:39
  Speaker 3: For instance, we know that Ed with old stubborn, the whiskey that he used is 12 and 13 year old whiskey and it was a weeded pot still and he basically did the blend for that and put that out and this old stubborn was just out there and the batches sold out.
• 17:13
  Speaker 3: I mean, it's a cool bottle, they do the packaging, he's got the brand and those are the kind of stuff.
• 17:22
  Speaker 3: That's the kind of stuff that just makes everything really cool as far as what you're tasting.
• 17:30
  Speaker 3: Now, okay, some people say don't make my own whiskey, we hire another distillery to make our whiskey.
• 17:39
  Speaker 3: Right, and that is a different.
• 17:42
  Speaker 3: Yes, yes, there is no doubt that contract distilling when you contract it and then the distiller, like Greg Schneider, goes there, they are distilling the brand.
• 17:55
  Speaker 3: The brand actually has a master distiller, actually almost three.
• 18:00
  Speaker 3: You got Nick Smith and you've got Steve Nally there and you've got people overlooking the process and putting their heads together to produce really, really good whiskey.
• 18:13
  Speaker 3: It's just that it's been contract distilled through and you didn't.
• 18:19
  Speaker 3: Actually, the DSP is about having a distillery, it's just about you've actually got a distillery.
• 18:27
  Speaker 3: That is definitely a great point in what we're doing here.
• 18:31
  Speaker 3: It's different.
• 18:32
  Speaker 3: Yeah, remember, but you taught my barrel maturation.
• 18:37
  Speaker 3: Where did he so?
• 18:38
  Speaker 3: Okay, so, greg Schneider.
• 18:43
  Speaker 3: That's there you go, and I mean, and then Greg Schneider, he basically takes that new make and buys the barrels.
• 18:52
  Speaker 3: And in the case of chicken cock right now what's getting ready to come to market soon he basically made the barrels, he picked out the staves, he showed the company how to, you know, get up off the ground.
• 19:10
  Speaker 3: Really kind of.
• 19:11
  Speaker 3: Greg Schneider was the head of Seagram's Coopridge.
• 19:18
  Speaker 3: He ran the Coopridge at.
• 19:22
  Speaker 3: I believe it was not, it wasn't the old Forester.
• 19:27
  Speaker 3: Why am I having a problem with?
• 19:30
  Speaker 3: Yeah, for Seagram's there, I believe for eight years, right, greg?
• 19:33
  Speaker 3: So you know what you are as an NDP.
• 19:40
  Speaker 3: There's some people that are going out and buying really good whiskey.
• 19:45
  Speaker 3: Some people are going out and buying the MGP, but it really comes down to then, once you have that whiskey, to understand what you're going to do to it or do not.
• 19:55
  Speaker 3: It with it round form and thank you.
• 19:58
  Speaker 3: I was having a mental black, bluegrass Coopridge.
• 20:03
  Speaker 3: Yes, and he ran the Coopridge.
• 20:06
  Speaker 3: So an NDP means a lot of things.
• 20:10
  Speaker 3: It's kind of like it just draws a line into that.
• 20:16
  Speaker 3: It's describing that you're not actually distilling at the distillery for your brand and that's just for your brand.
• 20:30
  Speaker 3: You could do different brands at one distillery, but those are owned by the distillery.
• 20:34
  Speaker 3: What this is?
• 20:35
  Speaker 3: But you know, bardstown Bourbon Company was created to be able to have people like Greg Schneider with his company Grain and Barrel Spirits, and they are able to hire a master distiller and then produce some good whiskey along with purchasing whiskey as you go about, you know, go about the process to bring the brand back from.
• 21:08
  Speaker 3: You know it was gone for all practical purposes and it's a great brand and Greg and Monty have done a great job bringing back that brand.
• 21:23
  Speaker 3: So this is why, right now, the non, the NDPs out there are so so, so, so, so, so, so, so so you know, the non, the NDPs out there are so plentiful because you've got these people that in the in the back in the day, it would have been almost impossible to do this.
• 21:46
  Speaker 3: You had to start your own brand.
• 21:48
  Speaker 3: I mean, this is what we're doing in this whiskey boom.
• 21:51
  Speaker 3: There's a demand for it.
• 21:53
  Speaker 3: There's a lot of people who don't have millions and millions of dollars to build a distillery and you still need a decent amount of backing, and but you can bring a brand back faster than you used to be able to because of the fact that you purchased these barrels.
• 22:12
  Speaker 3: You can blend them, you get them, you know the mash bill of what you purchased and then you can start distilling it to match it.
• 22:19
  Speaker 3: Or you have to have a direction, you have to have the right people, you have to have a skill, you have to have a palette, you have to have everything.
• 22:27
  Speaker 3: Plus you have to have marketers to sell it.
• 22:30
  Speaker 3: But what?
• 22:31
  Speaker 3: The one thing that I see happening right now in the industry and there are so many good NDPs out there that it's starting to get crowded on the shelf.
• 22:47
  Speaker 3: So let's go through old Carter, buzzards, roost, backbone right there, penelope, old Louisville, we've got Dark Arts, we've got Broken Barrel, we've got Smoke Wagon, we've got Stellum.
• 23:06
  Speaker 3: There's also Blue Note.
• 23:08
  Speaker 3: There's also the other one is it's Blue Note and, oh my gosh, blue Run.
• 23:19
  Speaker 3: You've got.
• 23:20
  Speaker 3: You know these different places and I think there's one more out there.
• 23:26
  Speaker 3: Then I head up there and then there was the places like OKI, which was New Riff, and then they started, they built the distillery and then once New Riff was finished.
• 23:39
  Speaker 3: They basically canceled OKI, but somebody wanted it and then OKI was brought back because they sold the brand and that brand is Ohio, kentucky, indiana, made up of Ohio, kentucky and Indiana whiskey to make for the blend.
• 23:55
  Speaker 3: So there's just, it's just, it's almost overwhelming, and what I found like in the state of Ohio when I first started looking at the whiskey shelf back in 2018, and it was kind of you know, there wasn't three quarters of a wall made up of Jim Beam, jack Daniels, booker's would show up.
• 24:19
  Speaker 3: Knob Creek was there.
• 24:20
  Speaker 3: There was the Buffalo Trace products.
• 24:24
  Speaker 3: If they couldn't make it, weller Special Reserve and Weller 107 would go on the shelf there too, and then there wasn't at the time.
• 24:34
  Speaker 3: There was no rabbit hole or whatever, but anyways, there's so much more whiskey on that shelf right now and I'm gonna say, if the people in the like for going into the state of Ohio, if you don't do your due diligence right now and you get on the shelf in the state of Ohio, that doesn't mean you're going to sell, because there's so many out there that are recognizable that you're gonna lose to unless you're recognizable.
• 25:07
  Speaker 3: So one of the newer ones that we've been going to is Amin.
• 25:10
  Speaker 3: We went to Old Louisville.
• 25:12
  Speaker 3: That's there.
• 25:13
  Speaker 3: That's a really cool brand.
• 25:16
  Speaker 3: He buys from MGP.
• 25:20
  Speaker 3: He gets the stuff, he puts it in other barrels, he puts it in new barrels, he puts it in used barrels.
• 25:27
  Speaker 3: He's basically moving, checking it, pasting it, bottling it, producing a decent whiskey.
• 25:35
  Speaker 3: There's no doubt about it.
• 25:36
  Speaker 3: He just popped up Penelope, danny and Michael there.
• 25:42
  Speaker 3: Danny Polini, he basically no, not Danny Poli.
• 25:49
  Speaker 3: Danny Polisi, thank you.
• 25:54
  Speaker 3: He blends.
• 25:56
  Speaker 3: I was with them when they came into and Penelope has done a really good job.
• 26:00
  Speaker 3: In the state of Ohio they produce a lot and then they got bought by MGP, so now they're not.
• 26:09
  Speaker 3: I do not believe that would be a non-distilling producer.
• 26:14
  Speaker 3: I mean now, the place that produces it actually, oh my God, it's just so complicated.
• 26:24
  Speaker 3: Does that make them a DSP now that they're using?
• 26:27
  Speaker 3: Mgp bought them because they make the brand.
• 26:30
  Speaker 3: So it obviously is a DSP because that's what MGP is.
• 26:34
  Speaker 3: So they were where a non-distilling producer got bought by the distillery that was producing for them.
• 26:44
  Speaker 3: So they no longer are.
• 26:46
  Speaker 3: So that is a really unique way.
• 26:49
  Speaker 3: Now the other aspect is like Pursuit United when, yes, they do, christie, they definitely some NDPs also have DSPs.
• 27:04
  Speaker 3: Now the DSPs are purchased from what I take.
• 27:10
  Speaker 3: It is so that they basically purchase a place put in a small pot, still produce the 600 gallons a year that they have to produce.
• 27:21
  Speaker 3: It becomes a special release.
• 27:22
  Speaker 3: But it also allows the DSPs to produce a special release.
• 27:28
  Speaker 3: So that's what they do they produce a special release.
• 27:30
  Speaker 3: But it also allows them marketing advantages in a state so that they can sell their products at different venues and different places that only DSPs are, only distilling producers are allowed to sell at, for instance, kentucky Bourbon Festival like based off of rules and yes, it's funny because they're NDPs and then they buy the small still and run it.
• 28:08
  Speaker 3: And we have a place like that here in High Bank which makes Whiskey War here in Ohio, and they have two.
• 28:16
  Speaker 3: They have the decent pot still at their main restaurant and a smaller pot still, but this allows them to sell their NDP products out of their restaurant.
• 28:28
  Speaker 3: It allows them to sell it.
• 28:31
  Speaker 3: It gets to all the different markets, but it also changes how they go about.
• 28:37
  Speaker 3: It Is a DSP, kentucky shoot 20,068.
• 28:46
  Speaker 3: Yeah and that that affords you different things.
• 28:49
  Speaker 3: But overall I mean, old Carter is just a fantastic one of my favorite urpins and whiskeys.
• 28:59
  Speaker 3: So there's no doubt about that.
• 29:03
  Speaker 3: Some of the DSPs we've talked about it get or no.
• 29:07
  Speaker 3: Some of the NDPs get DSPs to allow them to have different market share throughout the country, let alone just not just Kentucky but Ohio.
• 29:20
  Speaker 3: The rules are different everywhere and that's something that you know.
• 29:24
  Speaker 3: There's shit, different shipping rules and whatnot.
• 29:26
  Speaker 3: But in a control state like Ohio, you know you want to see some of the stuff hitting.
• 29:32
  Speaker 3: I wish old Carter was sold here in Ohio.
• 29:36
  Speaker 3: That would be.
• 29:37
  Speaker 3: It's one of my.
• 29:37
  Speaker 3: That would be a dream for me.
• 29:39
  Speaker 3: But then, like new Lou, that's another one.
• 29:43
  Speaker 3: Where they're?
• 29:44
  Speaker 3: They have their DSP, but they're also mostly.
• 29:49
  Speaker 3: We also have a place up in Michigan which is called Traverse City, still in company.
• 29:57
  Speaker 3: They have a small pot still but they're producing a lot of NGP.
• 30:03
  Speaker 3: That's how they fill the shelves and they're building a full distillery up there but that's not ready to go.
• 30:09
  Speaker 3: Get that minimum production requirement for a DSP.
• 30:15
  Speaker 3: Now my colleagues talking to Christie and I am interested in that, that particular one Also.
• 30:25
  Speaker 3: This has been a fantastic evening for the chat on Facebook because having the, the people that we have on Christie Akinsons on she knows Mark Carter from old Carter McCauley's on we're talking dark arts.
• 30:40
  Speaker 3: We're talking chicken cock with Greg Schneider.
• 30:42
  Speaker 3: We are talking all the different ways that whiskey can be made and you know it's like even even rosewood and then it's then it's really cool where the people who do this come from.
• 30:57
  Speaker 3: You know Greg Schneider.
• 30:59
  Speaker 3: He has this with the chicken cock whiskey master distiller.
• 31:03
  Speaker 3: He ran a Coopridge, he's been, he's been retired, he did a consulting, he's consulted and then he got this and he's still consulting.
• 31:13
  Speaker 3: It's still a consulting type thing but at the at the same time, everything that he did and what, how he worked through the industry and where he's at, whereas McCauley he helped get Wilderness Trail one of the it's not I would say it's not new anymore.
• 31:34
  Speaker 3: It's one.
• 31:35
  Speaker 3: Wilderness Trail initially was hitting the shelves in 2018.
• 31:39
  Speaker 3: They, I do believe this year they're coming out with that.
• 31:43
  Speaker 3: It's either the eight or nine year.
• 31:45
  Speaker 3: So we're talking about.
• 31:47
  Speaker 3: They've been around for a little bit and McCauley has been a big part of that.
• 31:50
  Speaker 3: But McCauley once that they Shane and Pat have sold and he basically spun off on his own and he's one of the younger generation distillers that are out there now.
• 32:08
  Speaker 3: He understands distilling but he also pretty much ran their single barrel program and was responsible for helping with profile of Wilderness Trail and then also now that he's doing the dark arts, he's solely responsible for the profile, the purchasing of the barrels and whatnot and anybody.
• 32:34
  Speaker 3: However, he got that up and running.
• 32:37
  Speaker 3: Whoever invested into McCauley they were smart because I really feel that McCauley's the full package You've got.
• 32:46
  Speaker 3: You've got Ed, who is basically was running the large liquor store in the Covington area and became famous for his barrel picks through the liquor store and now basically has gone out and purchased whiskey and started his old brand, old, stubborn.
• 33:09
  Speaker 3: It's something that honestly, I don't think whatever in 2005,.
• 33:17
  Speaker 3: It's something I don't think the market was ready for it.
• 33:20
  Speaker 3: I don't think people had.
• 33:22
  Speaker 3: I mean there's a certain amount of the what the craft distillers have brought to this, because there's a lot of pots still out there.
• 33:30
  Speaker 3: There's a lot of people who like a different flavor profile.
• 33:33
  Speaker 3: I mean what I find really unique is that I absolutely do not in general like MGP 95, I've rye.
• 33:43
  Speaker 3: It's horrible to me.
• 33:44
  Speaker 3: But with that said, you get McCauley, or you get Aaron Harris, or you get somebody with a palette that starts.
• 33:56
  Speaker 3: Also, the other person I will give credit to is that Peyton Barrow works will Hockett.
• 34:02
  Speaker 3: He has purchased MGP barrels for getting the you know, dayton barrel works brand Rubicon Creek off the ground.
• 34:16
  Speaker 3: But I tasted through a lot of some of his barrels when we did the podcast about a year and a half ago and honestly, there was 95, five rye that did not taste bad to me and he had some.
• 34:29
  Speaker 3: I've tasted that same.
• 34:30
  Speaker 3: But if you get the right barrel, I'm a fan.
• 34:34
  Speaker 3: So but you have to have the right people right.
• 34:37
  Speaker 3: You have to have the right people.
• 34:39
  Speaker 3: You know picking and so when you look at all the stuff, for instance pursuit United, which now, I believe, has a DSP up until last year they did not, not, they were an NDP.
• 34:53
  Speaker 3: Now they have a DSP.
• 34:54
  Speaker 3: They have their own place in Louisville really cool, ryan and Cecil, but they're.
• 34:58
  Speaker 3: But they are bourbon pursuit.
• 35:00
  Speaker 3: They have their own podcast to podcasters who loved, who love bourbon, and now have their own brand.
• 35:07
  Speaker 3: That's another aspect of what's going on.
• 35:11
  Speaker 3: Brothers of the Leaf, I mean there's so much blind, I will sign over my company.
• 35:19
  Speaker 3: Macaulay says if you could tell my Amaranam was a 95.5 blind, I will sign over my company and I'm yes, and that's the greatest thing about whiskey you need the people to be able to pick out the barrels.
• 35:39
  Speaker 3: If you're doing an NDP, you've got to have the flavor palette there, somebody who understands what good whiskey is and somebody who understands what the majority of people think is great whiskey.
• 35:52
  Speaker 3: So you can't please everybody, but what I've been finding is that you've got to have the right people, the right marketing and for these to compete in the NDP market.
• 36:09
  Speaker 3: So right now I really feel, from what I see on the shelves in Ohio, right, let's just say, in the state of Ohio I can walk in and get smoke wagon.
• 36:23
  Speaker 3: Aaron does a great job there.
• 36:26
  Speaker 3: But here in Ohio I try and promote it as much as I can, but pretty much the whole line is there on the shelf any day.
• 36:36
  Speaker 3: I want to walk in and it's $80.
• 36:39
  Speaker 3: There's some cheaper, but $79.99 for the one, $59, I think that you know.
• 36:46
  Speaker 3: But they got the uncut, unfiltered.
• 36:48
  Speaker 3: They've got the regular smoke wagon.
• 36:50
  Speaker 3: They usually have a smoke wagon that's associated with either a holiday like the 4th of July or St Pat.
• 36:56
  Speaker 3: They've got different ones, and then they got the young smoke wagon, the young bat.
• 37:05
  Speaker 3: So anyways, they've got them all there.
• 37:08
  Speaker 3: Same thing with Penelope the architects on the shelf.
• 37:11
  Speaker 3: The hosted oak is on the shelf.
• 37:15
  Speaker 3: Those are on the shelf, readily available for you to walk in any time.
• 37:22
  Speaker 3: Now, don't tell Greg Schneider, it's like Amber Anna.
• 37:28
  Speaker 3: Finish is absolutely amazing.
• 37:30
  Speaker 3: Do not tell that to CT, because CT has not been a fan of Amber Anna and it's just.
• 37:36
  Speaker 3: It's something that you can't put off.
• 37:39
  Speaker 3: Now, smoke wagon, rise are decent and that.
• 37:42
  Speaker 3: So the thing about smoke wagon is he's pulling all the MGP that he buys and he's pulling it out to Las Vegas in the desert and finishing them there.
• 37:52
  Speaker 3: I mean it's insane.
• 37:54
  Speaker 3: The different places, just the same thing.
• 37:57
  Speaker 3: When, when, with Rosewood, he's taking it and finishing it in Texas and it changes it.
• 38:02
  Speaker 3: One one driving the barrels in a semi out 900 miles or 1000 miles from MGP, it's going to change the whiskey.
• 38:12
  Speaker 3: It's kind of like putting it on a river.
• 38:14
  Speaker 3: You put it on a semi for two days.
• 38:17
  Speaker 3: He gets there, let's just say it gets there, and then you age it more.
• 38:21
  Speaker 3: It changes it.
• 38:23
  Speaker 3: It changes it.
• 38:25
  Speaker 3: I don't make my 40 varieties of whiskey, expecting everyone to love it all.
• 38:28
  Speaker 3: Yes, I agree, mccauley, that is exactly the right attitude.
• 38:34
  Speaker 3: You hope that of those 40 varieties, everybody likes one version or the other.
• 38:41
  Speaker 3: I mean, that's kind of what I'm.
• 38:43
  Speaker 3: You know what you think.
• 38:44
  Speaker 3: You know that right, there is a really cool statement.
• 38:51
  Speaker 3: I mean I, greg Schneider, understands it.
• 38:54
  Speaker 3: I understand it.
• 38:55
  Speaker 3: As a podcaster, I do a podcast.
• 38:58
  Speaker 3: I definitely don't expect everybody to love my podcast, that's for sure, and you know we we really enjoy doing the podcast.
• 39:08
  Speaker 3: I want to do this for people who like how I go about doing it and can put up with some mistakes.
• 39:13
  Speaker 3: It's live, it's uncut.
• 39:14
  Speaker 3: I mean we're wrong and it's the same thing.
• 39:17
  Speaker 3: It's like with whiskey and bourbon.
• 39:19
  Speaker 3: My palate is different than a lot of people's.
• 39:23
  Speaker 3: I understand McCauley's palate.
• 39:25
  Speaker 3: Mine isn't as refined, but there's most of the stuff that I've tasted with McCauley that he's chosen or said to do this or that is just right in line to what I love.
• 39:38
  Speaker 3: So you find the people that are producing what you love.
• 39:41
  Speaker 3: You know, if you like.
• 39:42
  Speaker 3: You know that's how this works.
• 39:44
  Speaker 3: But it also comes down to with the NDPs is.
• 39:49
  Speaker 3: I think when I look at the shelves these days, liquor stores are starting to run out of places for the whiskey and I don't know what's going to happen, but I really feel where I used to not be able to get when Penelope first came out it was just right off the shelf.
• 40:10
  Speaker 3: You didn't get it.
• 40:10
  Speaker 3: Now it's there.
• 40:11
  Speaker 3: Now that could be because MGP is they're producing more and it's something that's there all the time and it's good, so they want it there all the time.
• 40:20
  Speaker 3: So that makes really kind of a cool dynamic.
• 40:25
  Speaker 3: But the same thing with Smokewagon here in Ohio Barrowcraft, those, those bourbons don't have quite the recognition or the marketing wasn't quite done so that people know what it is.
• 40:41
  Speaker 3: Now people who love bourbon know what's.
• 40:44
  Speaker 3: I don't know too many people in my bourbon groups that don't know what Smokewagon is.
• 40:48
  Speaker 3: But that doesn't mean when you're talking about every liquor store in Ohio that they're going to sell off the bottles, because the people that actually love this it.
• 41:02
  Speaker 3: Also when it hits that shelf you have to have people who are interested in getting into it and then you have to market so they recognize what they're buying, because that's very important.
• 41:14
  Speaker 3: There's no doubt about recognizing and when you're you know, and people who get into the NDPs are very specific people.
• 41:24
  Speaker 3: They like everything.
• 41:25
  Speaker 3: They kind of already did the Buffalo Trace and they like Buffalo Trace, but they've acquired it and so now they want to try other different things and that really has what's what.
• 41:37
  Speaker 3: You know what is going on with this?
• 41:40
  Speaker 3: I always felt, greg, that since you've been in the state of Ohio you have kept chicken, cock, a rye and bourbon stocked on the shelves reasonable price, and it's not up.
• 41:53
  Speaker 3: It's, you know, I think it's 59, 99, 56, 99, 54, 99.
• 42:01
  Speaker 3: So it's been really good that you guys have.
• 42:07
  Speaker 3: That's a beauty of tasting.
• 42:08
  Speaker 3: No wrong or right.
• 42:10
  Speaker 3: Yeah, he was talking about pallets, but there is no wrong or right.
• 42:15
  Speaker 3: But I mean, I could tell you one thing.
• 42:17
  Speaker 3: I could tell a person who's earned their pallet off and they love those barrel proofs but they think 80 proof you know bourbon is for girls, is what they say, or whatever and they make fun of you for liking it.
• 42:34
  Speaker 3: But it really comes down to what you can taste and it really says they're tasting all those flavors in the barrel proof but they can't taste the flavors.
• 42:43
  Speaker 3: It tastes watered down and whatever.
• 42:45
  Speaker 3: But if you have a very delicate palette, you sure as heck can taste those flavors in that.
• 42:50
  Speaker 3: 80, 84, 86 proof, 90.
• 42:53
  Speaker 3: I mean, I had someone complain about traveler whiskey, which is just released from Buffalo Trace, and it's a 90 proof, and somehow they said, oh, I wish it wasn't 90 proof, I wish it was higher.
• 43:07
  Speaker 3: And I'm just like you're kidding me.
• 43:09
  Speaker 3: It's just, we all have to sometimes take a take a step back and think about our livers, because he can't always do that, you know that way.
• 43:22
  Speaker 3: So it's been.
• 43:26
  Speaker 3: Hey, super Nash is there.
• 43:28
  Speaker 3: He's late to the party, but that's all right and dimmit, oh, welcome.
• 43:36
  Speaker 3: Okay, what are we talking about?
• 43:37
  Speaker 3: Eeeh, macaulay, what that shit sucks.
• 43:41
  Speaker 3: What did I miss?
• 43:41
  Speaker 3: Price is important.
• 43:43
  Speaker 3: I try my best to have a reasonable.
• 43:45
  Speaker 3: Oh, you're talking about the.
• 43:46
  Speaker 3: Ah, I get it.
• 43:48
  Speaker 3: You talked about the traveler.
• 43:50
  Speaker 3: I didn't mind it.
• 43:53
  Speaker 3: Honestly, I put it up, but it's a, it's a whiskey, for I mean, I don't know what to say.
• 44:03
  Speaker 3: They're, they're gonna love it.
• 44:04
  Speaker 3: That's kind of what they made it for.
• 44:06
  Speaker 3: I know you got to make.
• 44:07
  Speaker 3: If you're not a fan of rye and you're a distiller, you better make some good rye, because that's the way it goes.
• 44:15
  Speaker 3: You're, you're, you're distilling.
• 44:18
  Speaker 3: So in the same thing, I really think I liked your rye.
• 44:22
  Speaker 3: Macaulay, what you put out, that was fantastic.
• 44:25
  Speaker 3: Everything that you put out so far I like.
• 44:27
  Speaker 3: So it's good to see, and you know I'm not sure what you're saying, but if everybody every just a side note this Thursday and is going to be on the podcast talking about OHLQ's release of Irish single barrels, they went over to Ireland.
• 44:45
  Speaker 3: I want to say she said last time it was 22 different single barrels were being released throughout the state.
• 44:58
  Speaker 3: Coming up this weekend it's going to kick it off.
• 45:01
  Speaker 3: So we are excited about that.
• 45:04
  Speaker 3: I don't.
• 45:05
  Speaker 3: There's, as far as I'm concerned, I've never seen anything like it.
• 45:08
  Speaker 3: I feel like OHLQ was similar to what, I mean, look at, thompson did in Boardwalk Empire when he was going over to you went over to Ireland because he couldn't get enough of the whiskey, you know.
• 45:24
  Speaker 3: So he went right directly to Ireland and took a trip there and it was really kind of cool.
• 45:29
  Speaker 3: It's perfect time.
• 45:39
  Speaker 3: We are going to be coming up on St Patrick's Day.
• 45:42
  Speaker 3: By then those barrels will have been released.
• 45:44
  Speaker 3: We've got the brand of Pat Burns and Martin Kennedy, both here in the state of Ohio and Columbus.
• 45:53
  Speaker 3: We will be announcing that, like I said, talking about their brand on, I believe, sunday.
• 46:06
  Speaker 3: This coming up Sunday.
• 46:07
  Speaker 3: We are going to be doing a morning podcast live on Facebook and YouTube straight from Burns pub in Columbus area.
• 46:17
  Speaker 3: I'm a big Canadian whiskey in it, as I've been told.
• 46:20
  Speaker 3: I tried it, not my jam.
• 46:21
  Speaker 3: I'm a huge Chris Stapleton fan, though that's what you know Greg Schneider was talking about.
• 46:27
  Speaker 3: I don't know if it has Canadian whiskey.
• 46:30
  Speaker 3: I don't know what's in it.
• 46:31
  Speaker 3: They keep it quiet.
• 46:32
  Speaker 3: You know everybody.
• 46:33
  Speaker 3: But that's another thing.
• 46:34
  Speaker 3: I'm not going to talk about transparency.
• 46:36
  Speaker 3: When it comes to Buffalo Trace, they are not transparent, but look what it does.
• 46:41
  Speaker 3: It creates a huge argument of amongst whiskey drinkers about what's in it and then their main selling point of who their market actually is is not us.
• 46:57
  Speaker 3: Because Stapleton fans who want to drink whiskey and they are, you know, those one dimensional love to drink it get drunk, kind of shoot down the shots, whiskey drinkers, and there's enough flavor in there for us, for some of us, to like, so I didn't have any problem with it.
• 47:16
  Speaker 3: So you know that's how it goes.
• 47:19
  Speaker 3: But when you're talking about we'll get back to the NDPs, I mean it's, it's, it's complicated and it's funny because you can start off as an NDP and then you can change what you're doing as you go.
• 47:35
  Speaker 3: You could start as pursuit United.
• 47:38
  Speaker 3: Now they are contract distilling so they don't have their stuff coming.
• 47:42
  Speaker 3: They're putting down for the future so that they can eventually use their contract distilled whiskey and bourbon to further the brand.
• 47:55
  Speaker 3: Now, with that they still are an NDP as a contract distiller, even though they're using a distillery to distill for them.
• 48:06
  Speaker 3: So then if you want to take it one step further, you basically put a small still in and you produce the 600 gallons that you're supposed to, depending on what state, so that you can get a DSP in the state being a distiller, which then fords you different marketing.
• 48:29
  Speaker 3: You know advantages over a normal NDP that you're allowed to sell.
• 48:39
  Speaker 3: Let's just say, if you have a restaurant, you can sell the bottles out of the restaurant, whereas if you don't have that DSP, you can't when you're an NDP.
• 48:50
  Speaker 3: So there's a lot of different things and a lot of different involvements.
• 48:54
  Speaker 3: And then there are some people who start out NDPs and eventually build their own distilleries and become their own brand and distill their own brand.
• 49:04
  Speaker 3: So those are the lot of different ways that NDPs exist.
• 49:11
  Speaker 3: It's an exciting market.
• 49:12
  Speaker 3: It's over.
• 49:13
  Speaker 3: I believe.
• 49:15
  Speaker 3: What's happening is we're getting near the parts where anybody can just produce a brand and it can't.
• 49:26
  Speaker 3: It's not going to be able to anymore be average.
• 49:29
  Speaker 3: If it's average, whether you're a craft distiller or an NDP the cream is going to start rising to the top.
• 49:38
  Speaker 3: So, as far as really good whiskey producers, the bubble's not bursting, but we're getting to the point where we're producing so much for the future and I don't know how it's going to sustain the market's going to sustain all that whiskey that's being laid down Now.
• 50:04
  Speaker 3: I could be wrong, but it looks like, as of right now, that, although, like all the Buffalo Trace products people chase and all these people are getting into this and you're talking about the collecting aspect that still is going strong, being bought up by bigger companies and I'll be being bought up by NGP, I don't know.
• 50:30
  Speaker 3: Ross asks does he think that?
• 50:32
  Speaker 3: That the bigger companies are going to stop buying the NDPs?
• 50:39
  Speaker 3: And I think, honestly, when you look at it, a big company still might take up an NDP if they're doing it properly, because my opinion is they did the work to get there.
• 50:58
  Speaker 3: There's a brand already, there's marketing, people are already buying it and those people, when you're doing an NDP, there's a lot of cash flow and important issues that you're taking care of that make it difficult and they're buying marketing intellectual, because absolutely, mccauley doesn't think so.
• 51:27
  Speaker 3: She thinks that they are buying marketing and intellectual property.
• 51:30
  Speaker 3: Yeah, I honestly think that if you're doing it right and you put out a brand and it's going well, mgp buying Penelope was kind of a very unique thing because they're keeping the people that were running it.
• 51:47
  Speaker 3: A lot of times they'll just keep them on for the hell of it.
• 51:52
  Speaker 3: But from what I've talked to Annie and Michael, they're keeping them on doing what they're doing because they understand they're taking their products.
• 52:02
  Speaker 3: The MGP distillate and have very good pallets and have mixing and blending capabilities that it's just the people take that for granted to be able to blend and taste and understand what you're tasting and understand your market.
• 52:20
  Speaker 3: It's not an endless supply of those type.
• 52:24
  Speaker 3: People, not just anybody can do it.
• 52:26
  Speaker 3: I mean, even when you talk about distillers at a large distillation place.
• 52:33
  Speaker 3: Yes, there's a lot of what would you say repetition and consistency that keeps going.
• 52:42
  Speaker 3: But to keep the brand on task and in Brad Bonds is the one that you can you could taste Jim Beam from 1970, 1980, 1970, 1960, and you taste those and they taste different.
• 53:01
  Speaker 3: So keeping the flavor consistent these days, which is something that Jim Beam would strive for or whatever had a big distillery is not an easy thing to do, in my opinion.
• 53:12
  Speaker 3: I mean, every single year the strain of corn might be the same, but the growing season wasn't, and how much corn you get, how much wheat.
• 53:22
  Speaker 3: Everything changes, just like with the barrel.
• 53:26
  Speaker 3: When you drop down trees from one part of the forest and then the other part, the trees where they grow make a difference in what the flavor of the barrel is.
• 53:35
  Speaker 3: So I mean there's so many different variables when you're making whiskey and to keep it consistent is a skill and the same thing, one of the great things about NDPs and why they've, I believe why they exploded in the market in this bourbon boom, is because of their ability, from batch to batch, to still be good.
• 54:00
  Speaker 3: But they're different and they're special and there's really good batches and there's just okay batches.
• 54:07
  Speaker 3: I mean you look at bookers consistently being put out.
• 54:10
  Speaker 3: They name it different but it is a, it has a flavor profile, but there are some really good batches and there are some okay batches, and that's just.
• 54:23
  Speaker 3: In my opinion, I think if you're putting out a brand and you're doing really well, that's intriguing to a larger distillery to bring that on and get that marketplace.
• 54:38
  Speaker 3: You know MGP, that market of Penelope with those finishing things that just made sense for them to get.
• 54:48
  Speaker 3: Now they bought Luxco and they have Kentucky bourbon and big Kentucky bourbon in, they've got Yellowstone and I mean it's just, it's crazy what that company is doing.
• 55:01
  Speaker 3: But when you're talking about, you know, penelope is no longer an NDP, so and I guess some people never want to be anything but an NDP but then they might want to still do their function but pull off that DSP so that they can have some marketing advantages over the other NDPs.
• 55:24
  Speaker 3: I mean, that's it in a nutshell.
• 55:28
  Speaker 3: Right there, wouldn't you say is there anything else?
• 55:30
  Speaker 3: Somebody out there wants to ask.
• 55:32
  Speaker 3: As far as what we could talk about, there is an analog in brewing industry.
• 55:38
  Speaker 3: I think bigger companies see the IP and the brand as a threat.
• 55:42
  Speaker 3: Yeah, but I don't.
• 55:47
  Speaker 3: Beer is different, I think, walker than whiskey, because I think I don't nobody's.
• 55:56
  Speaker 3: There's so many breweries and beers compete against each other In this bourbon boom and these whiskey companies.
• 56:04
  Speaker 3: They just make it and it sells, jim.
• 56:08
  Speaker 3: It doesn't sit on the shelf for any long periods of time.
• 56:11
  Speaker 3: There's not up in now.
• 56:13
  Speaker 3: Recently with the NDPs they're kind of on the shelf.
• 56:18
  Speaker 3: I don't see them sitting, but they're on the shelf.
• 56:21
  Speaker 3: It's like they'll make it and then they'll be off for a week and then come back.
• 56:26
  Speaker 3: Or you'll see, even with chicken cock you'll see the stock go down and then right as it's like one or two left of the bourbons.
• 56:36
  Speaker 3: Then all sudden I come back the next week and they've got it stocked again.
• 56:40
  Speaker 3: So I mean the stuff is moving but they're not competing really yet.
• 56:47
  Speaker 3: But I see competition happening soon.
• 56:51
  Speaker 3: I mean, look at what happened with Jack Daniels.
• 56:54
  Speaker 3: I mean they were the.
• 56:55
  Speaker 3: They're the number one distribution whiskey.
• 56:59
  Speaker 3: Bourbon are, you know, american whiskey in the world and they were a lot further ahead three years ago than they are now, and that's something that everybody is seeing.
• 57:12
  Speaker 3: Various mash bills same old President distillery, not known as for roses, now known as for roses, the Williams always had multiple mash bills but all the distilleries had the recipes and made them all.
• 57:33
  Speaker 3: I guess it really comes down to for brands it's not so much where it's made.
• 57:37
  Speaker 3: I mean when you go to, when you come out of, you know it's the old Stitzelweller.
• 57:47
  Speaker 3: Right across the street is the Brown Foreman distillery.
• 57:50
  Speaker 3: They're small distilleries downtown, but that's I don't know.
• 57:57
  Speaker 3: I mean you would like to think that Jack Daniels is only made in Tennessee, but I don't know.
• 58:06
  Speaker 3: I mean, honestly, who was that?
• 58:13
  Speaker 3: Can't keep up with the bottling for my markets.
• 58:15
  Speaker 3: Oh, yeah, it's like good.
• 58:18
  Speaker 3: Yeah, you should call him Macaulay.
• 58:19
  Speaker 3: Greg's a great guy, knowledgeable, has done a lot.
• 58:23
  Speaker 3: Oh, mister, so let's just talk real quick.
• 58:26
  Speaker 3: El Presidente, randy process is here with us.
• 58:31
  Speaker 3: Randy Prasse is the president of the Scotchie bourbon boys.
• 58:36
  Speaker 3: Thanks for watching tonight.
• 58:37
  Speaker 3: But we have an announcement.
• 58:40
  Speaker 3: I believe they announced this week the Kentucky bourbon festival tickets will go on sale April 17.
• 58:48
  Speaker 3: So we are looking for that.
• 58:50
  Speaker 3: Everybody.
• 58:51
  Speaker 3: We will be there.
• 58:52
  Speaker 3: Hey, we're going to be there, there's no doubt about it, and if you want to come party with us at the Kentucky bourbon festival, you have to get online on April 17 and get your tickets, because I really believe this year, now that the ball's rolling, and what everybody saw last year and what's going to happen this year.
• 59:18
  Speaker 3: Last year, the VIPs were just gone.
• 59:20
  Speaker 3: I mean, I don't know, there's four different selections, but you got to get on and you've got to.
• 59:27
  Speaker 3: You should go and sign up and become the Kentucky bourbon festival partner so that you get the email about the presale.
• 59:39
  Speaker 3: You want to do that.
• 59:40
  Speaker 3: So you definitely want to get online and get VIP.
• 59:46
  Speaker 3: The VIPs are just fantastic.
• 59:49
  Speaker 3: It's.
• 59:49
  Speaker 3: The VIP experience at the Kentucky bourbon festival is unlike any other experience there is.
• 59:57
  Speaker 3: I was talking with Randy in November.
• 1:00:00
  Speaker 3: They are going to be upping the podcasting ability at the festival, the media tent they've got, I mean, what's going to be there and the improvements and how many distilleries.
• 1:00:13
  Speaker 3: I mean I don't know what to say, but three days you pick up those tickets and you have 52, 51, 52, 53 distilleries, plus their special pores, plus VIP drink mixes.
• 1:00:31
  Speaker 3: Everything's there.
• 1:00:32
  Speaker 3: It's crazy, it really is.
• 1:00:34
  Speaker 3: You want to get there and come down and see the Scotchie bourbon boys.
• 1:00:39
  Speaker 3: So everybody out there, make sure that you get your tickets early this year because I don't think it's going to.
• 1:00:45
  Speaker 3: Last year so pretty good, and it was sold out, I believe in early August or mid August, and I think this year it could sell out almost right away.
• 1:00:57
  Speaker 3: Wait until this year.
• 1:00:59
  Speaker 3: Larger floor with carpet, glass walls and a full length porch.
• 1:01:04
  Speaker 3: I mean I'm just it's going to be wild, can't wait for that to happen.
• 1:01:08
  Speaker 3: I'm hoping Macaulay just talks to Randy and gets in there too.
• 1:01:14
  Speaker 3: But anyways, with that all said, it's just like I'm super, super, super excited for the Kentucky Bourbon Festival this year.
• 1:01:31
  Speaker 3: And then also remember, I mean there's going to be, I think, above 20 barrel picks this year.
• 1:01:39
  Speaker 3: We are excited about that.
• 1:01:42
  Speaker 3: I'm hoping to get on a couple of them.
• 1:01:47
  Speaker 3: I'm hoping that Chickencock does a barrel pick.
• 1:01:52
  Speaker 3: So if I could get on that, I'm trying to get on whatever Kentucky Bourbon Festival barrel pick.
• 1:01:57
  Speaker 3: Me and CT and Supernash are available.
• 1:02:00
  Speaker 3: Our Randy knows that and also Stacy knows that also and we are psyched for this year.
• 1:02:07
  Speaker 3: There's no doubt about it.
• 1:02:09
  Speaker 3: So he's close to 30 barrel picks now and it just could.
• 1:02:15
  Speaker 3: I mean, if you're, if you're a distillery and you got your DSP, you're going to, you want to have a barrel pick there, because this is where you get, you know, 6500 of the most prestigious bourbon drinkers in the world, and it's so much fun.
• 1:02:37
  Speaker 3: It's just so much fun, yeah.
• 1:02:41
  Speaker 3: And then Tyler Rothenberg for Chickencock Whiskey.
• 1:02:45
  Speaker 3: Welcome back, tyler.
• 1:02:47
  Speaker 3: And then also in March I believe March 14, we're going to have Greg Schneider on the podcast.
• 1:02:53
  Speaker 3: And then, randy, you got to contact me about coming on the podcast.
• 1:02:58
  Speaker 3: What time?
• 1:02:59
  Speaker 3: When you want to come on, I'm going to be.
• 1:03:02
  Speaker 3: You could probably contact me in New Orleans when we're down at the New Orleans Bourbon Festival we could talk about, because you're talking about.
• 1:03:11
  Speaker 3: Then when you come back, we probably should do it about two weeks away from the release, so early April would be great to have you on the podcast.
• 1:03:19
  Speaker 3: And then also Macaulay I'm just working out details and everything would love to have you on a zoom podcast also.
• 1:03:29
  Speaker 3: So greatly appreciate everybody.
• 1:03:33
  Speaker 3: The Thursday and Demi is going to be on talking about the Irish whiskey in Ohio, which is going to be amazing.
• 1:03:40
  Speaker 3: Once again, this has been.
• 1:03:44
  Speaker 3: Yeah, I believe Greg Schneider is going to be down in New Orleans too.
• 1:03:50
  Speaker 3: My goal is to stay sober as much as I possibly can so that I could talk to everybody who's down there.
• 1:03:59
  Speaker 3: That I know.
• 1:04:00
  Speaker 3: You know when we're down there and we're working, that's one of the things when we're doing a festival.
• 1:04:07
  Speaker 3: The only thing that I miss from time to time is that I have guests on the podcast.
• 1:04:13
  Speaker 3: We podcast live from festivals.
• 1:04:14
  Speaker 3: We do all the interviews, but it's like when you're dealing with 50 some distilleries, like you do at Kentucky Bourbon Festival, you miss people.
• 1:04:22
  Speaker 3: Now one of the cool things is is that we bring Supernatural be in New Orleans, and so will whiskey, myself and Roxy.
• 1:04:30
  Speaker 3: So we'll all be down there and we'll cover it the best we can for everybody.
• 1:04:35
  Speaker 3: So this should be a blast, and the same thing with Kentucky Bourbon Festival.
• 1:04:40
  Speaker 3: I mean, I think sometimes I only see Randy like three, four times during that period and I really don't see him till after because it's a busy time for everybody.
• 1:04:54
  Speaker 3: So I'm looking forward to this year immensely.
• 1:04:59
  Speaker 3: All right, everybody With that said, someone saying New Orleans is the best in the country Can't beat the snacks and water.
• 1:05:09
  Speaker 3: Yeah, I will.
• 1:05:10
  Speaker 2: I'll put it up.
• 1:05:14
  Speaker 3: But I just the Kentucky Bourbon Festival just has a certain aspect so far of as it goes.
• 1:05:21
  Speaker 3: But I'm interested, I really want to get down there and do the New Orleans also, because when you're talking about Bourbon Street as the venue after, I mean I don't anybody's been down there, or if you haven't, you got to get down there because, parting on Bourbon Street, I'm going to be headed over to the old absent, so that, that's.
• 1:05:47
  Speaker 3: That definitely will be where I'm headed afterwards.
• 1:05:51
  Speaker 3: And then Martin Duffy is going to be there too and supposedly this is going to be a wild party.
• 1:05:57
  Speaker 3: So, with that said, I hope everybody listening that they understand what an NDP is now, all the different finesses that happen with it and how it can start a brand, it can maintain a brand and then also it can evolve the brand.
• 1:06:21
  Speaker 3: I mean there's just, it's just a way to that.
• 1:06:24
  Speaker 3: I think in this time period it's being used the best it possibly can be used when it comes to the consumer and all of our choices.
• 1:06:36
  Speaker 3: Oh, that'll be great to see you there, super Nash.
• 1:06:43
  Speaker 3: You can't.
• 1:06:43
  Speaker 3: It's going to be great.
• 1:06:47
  Speaker 3: With that said, all right, we're the scotchy bourbon boys.
• 1:06:51
  Speaker 3: Thanks everybody.
• 1:06:52
  Speaker 3: Shout out to McCauley, mr Schneider, randy Parsi, our president, super Nash and Ross Cornelis in master distiller at Barton's, I mean and Demiq.
• 1:07:06
  Speaker 3: Thank you all for watching.
• 1:07:08
  Speaker 3: We really appreciate you.
• 1:07:10
  Speaker 3: It's been a super podcast and can't wait to see you all, because we're the scotchy bourbon boys www dot.
• 1:07:21
  Speaker 3: Scotchy bourbon boyscom for all your scotchy bourbon boys merchandise.
• 1:07:26
  Speaker 3: And then also we're on all the major podcast formats.
• 1:07:31
  Speaker 3: I heart Apple, spotify.
• 1:07:35
  Speaker 3: Just check us out there.
• 1:07:38
  Speaker 3: Please go there and leave good feedback for us.
• 1:07:41
  Speaker 3: Leave comments.
• 1:07:43
  Speaker 3: That helps us and as far as our exposure, thank you to Rosewood Bourbon and Jason Chiles for coming on as our new sponsor, thank you to the spirit of French lick and then also Alan Bishop.
• 1:07:58
  Speaker 3: Have fun in Pennsylvania.
• 1:08:00
  Speaker 3: And we are on all the social media Facebook, instagram, youtube and.
• 1:08:09
  Speaker 3: X.
• 1:08:09
  Speaker 3: Check us out there.
• 1:08:10
  Speaker 3: Remember good bourbon equals good friends and good times.
• 1:08:15
  Speaker 3: Drink responsibly.
• 1:08:17
  Speaker 3: Don't drink and drive and live your life dangerously.
• 1:08:20
  Speaker 3: Good night everybody.
• 1:08:22
  Speaker 3: Little Steve will take us out.
• 1:08:35
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 1:08:40
  Speaker 2: Oh, don't ask why.
• 1:08:43
  Speaker 2: Oh, don't ask why.
• 1:08:45
  Speaker 2: Show me the way to the next whiskey bar, oh, don't ask why.
• 1:08:54
  Speaker 2: Oh, don't ask why.
• 1:08:56
  Speaker 2: Oh, if we don't find the next whiskey bar, I tell you we must die.
• 1:09:05
  Speaker 2: I tell you we must die.
• 1:09:08
  Speaker 2: I tell you, I tell you, I tell you we must die.