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The Alchemist's Guide to Whiskey with Ashley Barnes & Special Guest Martin Duffy at The Kentucky Bourbon Festival · The Scotchy Bourbon Boys

• 1:00
  Speaker 1: Today's podcast of the Scotchy Bourbon Boys was prerecorded at the Kentucky Bourbon Festival with Ashley Barnes, master Blender for EJ Curley and Company, and then also Martin Duffy of the North American Crystal Glass Glen Karen, crystal Glass Company representative, so it was a nice day.
• 1:29
  Speaker 1: There's a little bit of background noise, so bear with us and I'm tiny.
• 1:35
  Speaker 1: Of the Scotchy Bourbon Boys, remember wwwscotchybourbonboyscom for all your Scotchy Bourbon Boy needs and then also follow us on all the major podcast formats YouTube I wanted to say X Facebook and Instagram, and then also on all the podcast formats which we are on.
• 2:01
  Speaker 1: Please, if you like what you're hearing, go and leave us good feedback and good ratings.
• 2:08
  Speaker 1: It helps out a lot and it's greatly appreciated.
• 2:11
  Speaker 1: So, with no further ado, here is Ashley Barnes and our interview from the Kentucky Bourbon Festival.
• 2:28
  Speaker 2: AN.
• 2:28
  Speaker 2: So how do you want to be introduced as Ashley Barnes Master Blender for a girl, or do you want a grand girl?
• 3:04
  Speaker 4: I don't know if there's a grand girl, isn't that one probably a?
• 3:07
  Speaker 3: problem?
• 3:07
  Speaker 3: Uh, grand salt and soot, I wonder.
• 3:11
  Speaker 3: I wonder.
• 3:12
  Speaker 3: Well, I'm not saying that there are things that are masterful, Well, because they're, they don't make me wonder.
• 3:19
  Speaker 3: Well, actually, that'd be a good question for you.
• 3:24
  Speaker 3: I'm sorry Ask it.
• 3:25
  Speaker 3: Uh, well, it was not a good one.
• 3:28
  Speaker 2: We just started.
• 3:28
  Speaker 2: Well, hello everybody.
• 3:29
  Speaker 2: We're the Scotchy Bourbon Boys here.
• 3:31
  Speaker 2: We got Supernash Roxy, we have Ashley Barnes, master Blender, a Curly, and we have Martin Teffy, d Martin, d Martin Esquire.
• 3:43
  Speaker 2: Uh, martin has been a friend of the podcast from when we were 무슨 진 bumper 없.
• 3:51
  Speaker 2: Those are real history.
• 3:51
  Speaker 2: Indiana.
• 4:20
  Speaker 2: Remember drink responsibly and never drink and drive.
• 4:50
  Speaker 6: Every beer and a little bit of toast and a little bit of candy and drugs.
• 4:54
  Speaker 6: Yeah, with a scotch and burning words, the days of the year make us unborn.
• 5:01
  Speaker 6: Yeah, with a scotch and burning words, We'll be alive and out of control.
• 5:08
  Speaker 6: We'll be alive and out of control.
• 5:17
  Speaker 2: Yeah, with a scotch and burning words, We'll be alive and out of control ازan, and you know people tell me all the time we can't afford like parents.
• 5:44
  Speaker 2: I don't think we can afford them.
• 5:46
  Speaker 2: My podcast has playing parents.
• 5:48
  Speaker 2: It's like, well, they break and people steal them.
• 5:50
  Speaker 2: Well, people are supposed to steal them so that they remember your podcast.
• 5:57
  Speaker 3: You're making flyer with your name and everything else and you're talking to them.
• 6:01
  Speaker 3: So, whether it's a class or a simple Exactly so we're here.
• 6:09
  Speaker 2: Just start and just tell us about yourself, how you got to this point.
• 6:19
  Speaker 4: Yeah, I was, and before that I was at Buffalo Trace.
• 6:23
  Speaker 2: So I've been a few places.
• 6:27
  Speaker 4: Chris Fletcher, who is now a master distiller at Jack Daniels.
• 6:31
  Speaker 4: He actually hired me in along with your Mabel, and of course I worked with Harlan there.
• 6:37
  Speaker 4: That was about two and a half years I spent there.
• 6:41
  Speaker 4: That's where I learned that I could taste differently than everybody else and I started learning classic techniques for blending with Drew and I really fell in love with blending there.
• 6:52
  Speaker 4: My role was quality control, so my job was to taste everything and I did all the analytical type testing.
• 7:01
  Speaker 4: So GC they didn't have a mass spec, I think it was just GC there and run all the reports and things for the government.
• 7:08
  Speaker 4: So that was really fun.
• 7:11
  Speaker 4: It was really my first introduction to this industry as a whole.
• 7:14
  Speaker 4: I had ended up in the pharmaceutical world before that and they had had it over.
• 7:19
  Speaker 4: You've got a question.
• 7:25
  Speaker 2: So when you started out, what did you get into?
• 7:30
  Speaker 4: I wanted to be a veterinarian my whole life, never considered anything else and I had an accident my senior year.
• 7:36
  Speaker 4: That kind of killed that.
• 7:39
  Speaker 4: And so I did a focus in chemistry and molecular biochemistry really, and studied traumatic brain injuries and Alzheimer's disease for a little while Before I was like, okay, this really isn't for me, floated around, ended up in pharmaceutical, as a lot of us chemists do, and I really didn't like that.
• 8:00
  Speaker 4: But I was like booze or drugs, let's go to booze.
• 8:05
  Speaker 2: It's much more interesting.
• 8:06
  Speaker 2: It's just so much more.
• 8:09
  Speaker 2: And, like you said, booze is designed for making people happy.
• 9:02
  Speaker 4: Yeah, technically I mean I really didn't like nicotine lozenges and government back supply of, like you know, antibiotics and things.
• 9:12
  Speaker 4: So it wasn't really that fun and it was very creativity and that hoops we jumped through and all the additional tests we had to do was really not fun.
• 9:27
  Speaker 7: Yeah, we're going around to bring it in.
• 9:31
  Speaker 7: Do you have any kind of routine, any kind of process, training to expand your sense of smell, sense of taste?
• 9:41
  Speaker 7: And, scott, will you be out of this century sessions constantly?
• 9:51
  Speaker 7: Is that something you would do?
• 9:54
  Speaker 4: So I do that now and I teach that and I share it with others.
• 9:57
  Speaker 4: But I did not have that in the beginning formally.
• 10:00
  Speaker 4: But once I started you know, working with Drew some, and really fallen in love with blending, I started and whereas I could taste things differently, I started to look into the compounds that I was tasting and, okay, well, this compound should taste like this.
• 10:15
  Speaker 4: But what does a cinnamon stick first add?
• 10:18
  Speaker 4: Ground cinnamon taste like Going through my spice cabinet.
• 10:21
  Speaker 4: If I bought a lemon, I would smell the peel, I would smell the pith.
• 10:25
  Speaker 4: Okay, now we're gonna cut it open.
• 10:27
  Speaker 4: Hey, this one's been on the counter two weeks but does it smell like?
• 10:30
  Speaker 4: And I kind of did it on my own, just independently, because I'm a nerd, that's a.
• 10:36
  Speaker 4: But I found it very, very useful and I would love to see more of that in our industry to help people and I like to teach those classes.
• 11:00
  Speaker 2: Yeah, yeah, yeah, yeah, I mean as far as there's no one better.
• 11:10
  Speaker 2: It's like if you've got a problem.
• 11:11
  Speaker 2: But you look at, there's no way you think that.
• 11:15
  Speaker 2: But that's these part of the culture, burbank in this.
• 11:22
  Speaker 2: But so you're going.
• 11:26
  Speaker 2: I find that's as you are because you know it's probably one of the strictest rules to make and you would think like to make other Spirits those rules aren't quite as strict, but yet there's so many different things, like the variables Are, and that's the part that's so always intriguing to me was you know what does, like you said, what could that compound that Forster has that makes it taste like bananas?
• 11:58
  Speaker 2: You know, and you know.
• 11:59
  Speaker 2: Then you realize how everybody a Distiller.
• 12:02
  Speaker 2: Now my question is it's you have that, you're able to, you have the ability to taste things, but like that, have it.
• 12:12
  Speaker 2: Hold right now that the her name is Tully.
• 12:14
  Speaker 2: She tastes through everything.
• 12:16
  Speaker 2: She's been in there forever, but she can taste the negative things.
• 12:20
  Speaker 2: And so the question is as a blender, it's probably most important to be able to taste the compounds, that the spirits.
• 12:29
  Speaker 2: Not Right then it is to taste all those other things, but it is right.
• 12:39
  Speaker 4: And, honestly, as a blender, I think that's what starts to set you apart from a taster to a blender, to a master blender is what can you both?
• 12:51
  Speaker 4: And so when I left so I was with four roses for almost five years just a couple months, five years.
• 12:55
  Speaker 4: Grand Elliot's actually the one who hired me.
• 12:58
  Speaker 4: I love Brent to death.
• 13:00
  Speaker 4: I got to learn so much from him, so much from Jim and Al Young.
• 13:07
  Speaker 4: Everybody has their own little niche, but for roses is really where I started to look at even the, the more positive compounds, because we had all our yeast coats.
• 13:16
  Speaker 4: So what is it that get this use?
• 13:17
  Speaker 4: Is imparting on this bourbon?
• 13:19
  Speaker 4: That's giving it that uniqueness.
• 13:22
  Speaker 4: And when does that shine through?
• 13:23
  Speaker 4: What's a precursor to it?
• 13:24
  Speaker 4: When I'm tasting it at two years old, is this truly going to be where I need it to be at four or five, ten years old, to be the product we want it to be?
• 13:33
  Speaker 4: So that's where I really started doing that side of it.
• 13:37
  Speaker 4: A big part of my job was to taste the distillate and, okay, are there any faults?
• 13:41
  Speaker 4: I'm very sensitive to like musty, moldy, and sometimes it's like, okay, I can taste that, but my next one, the panel panel, may have been able to taste it.
• 13:49
  Speaker 4: So we're gonna be okay because you're just super good at it.
• 13:52
  Speaker 4: But to be able to go on and be able to taste that you know that's a huge deal.
• 13:55
  Speaker 4: And then, when I left for roses, a lot of what I in consulting we monaco Wolf and I started a consulting company and I worked with craft distillers, non producing brands, specifically to bring all the knowledge I'd gained between Buffalo Trace and four roses to these craft and smaller producers, because it was just I love to share, I love to educate and I don't think anyone should gatekeep.
• 14:26
  Speaker 4: We all win big family, we all help each other, and so that's what we did and I, the bulk of what I did initially as a consultant was tasting distillate.
• 14:39
  Speaker 4: Okay, let's go look at your fermentation records a little bit, because you've got some stuff going on, and maybe Visit your cleaning methods because you got some bacterial stuff going on too.
• 14:48
  Speaker 4: So yeah, I think that's kind of how it starts you start tasting, you start identifying things.
• 14:55
  Speaker 4: When you move a little further and you start to specifically look for negative things, I tend to stand out a lot more and then you really dial into the compounds and congeners that are developing through yeast, through Affirmation, through distillation, and how hot you're running, how cool you're running, and and then, of course, the open toasted char.
• 15:14
  Speaker 4: And we could go on, for, yes, I don't when she at.
• 15:20
  Speaker 7: She just stated, yeah, she's a, so I would.
• 15:27
  Speaker 7: She was, I Was, she did it.
• 15:45
  Speaker 7: I got to me there once in, I will, and then again.
• 15:49
  Speaker 7: Now I think it would be fascinating for the two of you to be like a seminar, because to see the difference to the scouts she was just on the list way she was making it, to Just to adjust to thinking there's a priority is a big one.
• 16:07
  Speaker 7: I'm very different from the priorities in scratch.
• 16:11
  Speaker 7: There's not a common ground, of course, but I think it would be really a fascinating thing for just seeing you to Talk about it.
• 16:21
  Speaker 4: So she and I have had a couple very interesting conversations and I thought we just need to take a day.
• 16:28
  Speaker 4: And how well together.
• 16:29
  Speaker 4: She came from pharmaceuticals as well, and so we have a very similar background and she's so fun to talk to.
• 16:36
  Speaker 4: I was like we need to just like pair it up and do something together.
• 16:40
  Speaker 4: So, yeah, I would love to teach a class with you, I think it would be fun because she had so much experience and I just want to pick her brain.
• 16:50
  Speaker 7: Yeah, huge.
• 16:51
  Speaker 7: So she was working with the top dogs at the Azure.
• 16:55
  Speaker 7: I don't know how many issues at it.
• 16:58
  Speaker 7: I guess I don't know when she left the pharmaceutical industry to get her into the whiskey industry, but she was in beverage with the two men in powerhouses.
• 17:10
  Speaker 7: As far as branding At the Azure, and we were talking about brands like Johnny Wacker and and all of the classic brands JV, cider, chase I'm sorry she was in love with everything.
• 17:24
  Speaker 8: Yeah, you know, not that you want to cut the guys out, but it would be really fun to do it with just all women.
• 17:30
  Speaker 8: You want to cut the people?
• 17:31
  Speaker 8: Yeah, and I say that because Jeff always asks me to taste the distillate, because he's like you can taste things in the distillate that I can't, and so he knows that I have-.
• 17:43
  Speaker 2: It's the one that comes up with it.
• 17:47
  Speaker 8: One she's cooked her whole life and I also worked with essential oils with my clients so I smell everything in my entire essential oil and herbal.
• 17:57
  Speaker 8: You know because I work with herbals, so that has trained my nose and taste a little bit.
• 18:01
  Speaker 2: There are many hotels that we weren't able to stay in.
• 18:03
  Speaker 2: Then I couldn't stay in, no problem.
• 18:06
  Speaker 8: I'm like it's moldy in here, it's musty in here.
• 18:08
  Speaker 3: Yeah, there is a little story where a husband and wife walk into a hotel room and the wife will be able to smell the dead mouse in the room.
• 18:18
  Speaker 8: And that's funny.
• 18:19
  Speaker 8: You should say that that's funny.
• 18:20
  Speaker 8: You should say that, because we went to my daughter's apartment in New York and I walked in and the very first thing I said to her was I have dead mice all day.
• 18:29
  Speaker 8: And she's like no, I don't.
• 18:31
  Speaker 8: And I'm like, yes, you do.
• 18:33
  Speaker 8: I said in the end I'm like that's fine, I'm like you're gone.
• 18:36
  Speaker 8: Right.
• 18:38
  Speaker 8: Well as one does and the early stomach said they are behind the stove and maybe for the stove I would do behind the stove and then you know you're dead mouse smells it, it's very good yeah it's a very distinctive smell.
• 18:53
  Speaker 4: Oh, and I can't imagine I should do it.
• 18:57
  Speaker 4: She's nose blowing to it.
• 19:00
  Speaker 2: Now that happens.
• 19:01
  Speaker 4: I mean it's like I mean think dirty diapers, you become nose blowing to same things.
• 19:09
  Speaker 8: Yeah, you know.
• 19:13
  Speaker 2: Your single friend comes over and you're doing the dinner like, oh my God, you're like what Exactly?
• 19:19
  Speaker 7: This is the thing that's amazing.
• 19:21
  Speaker 7: I mean, it's totally a little bit of a.
• 19:24
  Speaker 7: It's been a long time.
• 19:25
  Speaker 7: I think it's a matter of just how talented you are.
• 19:28
  Speaker 7: I'd be a slash.
• 19:29
  Speaker 7: That's.
• 19:29
  Speaker 7: It's an experience, and so does one, and that's the fascinating thing about the moon.
• 19:34
  Speaker 7: It is interesting that you don't be able to step up online with just being your humor, sense, smell, yeah, automatically, right, but then you can train yourself to be with the moon, yeah.
• 19:48
  Speaker 8: Yeah, yeah.
• 19:51
  Speaker 4: Morning, thanks, morning, hey.
• 19:54
  Speaker 4: You know, during pregnancy you have the heightened sense.
• 19:57
  Speaker 6: Yeah.
• 19:58
  Speaker 3: So you know, once you ever had 10 women crying for 10 mothers new mothers and they brought the babies up to the patients and they looked online and their mothers had identified the babies from the family.
• 20:11
  Speaker 3: Everyone could do it.
• 20:12
  Speaker 3: Yeah, they all do it.
• 20:13
  Speaker 3: They could send them with the fathers and then the fathers went to the mother.
• 20:18
  Speaker 8: Well, that's you know.
• 20:20
  Speaker 8: Actually, there's one father, so she's a science nerd, as you know I am, so my she wanted to be.
• 20:26
  Speaker 2: She wanted to pre-bat.
• 20:28
  Speaker 8: I wanted to be with that too.
• 20:30
  Speaker 2: So my Her journey took her to now.
• 20:32
  Speaker 2: She's a midwife, a home worker, she's medical, so like getting back, getting back to yeah, we don't talk about me.
• 20:39
  Speaker 3: Yeah, talk about.
• 20:40
  Speaker 8: Ashley.
• 20:42
  Speaker 2: So are there better days than others?
• 20:44
  Speaker 2: I mean that's, I find that myself for some days where it's like oh, this tastes great, like this is like I'm really tasting it.
• 20:51
  Speaker 2: Other days it's like I can't eat.
• 20:54
  Speaker 4: So and this is family talked about women.
• 20:57
  Speaker 4: Heather Grin and I were talking last night about this exact same thing, cause with pregnancy obviously I have a heightened sense, normally during present pregnancy it is insane and Lord love my husband cause it's bad.
• 21:10
  Speaker 4: But even just hormonally I feel like there are days that are better than others and I can tell some days I'm like I'm just off today and this is like, oh, it's allergies and I won't taste.
• 21:26
  Speaker 4: If I'm not at the part I will not taste, but I think it definitely has something to do with with our hormones and things.
• 21:36
  Speaker 2: There's some days where humidity or heat or how you, how you just like.
• 21:41
  Speaker 4: What you've eaten has a huge role.
• 21:43
  Speaker 4: Like I do not use little plug-in smelly things, my brand new lab currently is in my house, so I don't burn candles, I don't do any kind of smelly things.
• 21:53
  Speaker 4: I finally having a now five year old son cause we had stuff in the bathroom, but this year it has been a smelly step in my house Even there.
• 22:04
  Speaker 4: You know the blending office, the blending lab, is in one area.
• 22:08
  Speaker 4: Even upstairs it's an entirely different floor.
• 22:17
  Speaker 2: So you've gone through now the four roses.
• 22:20
  Speaker 2: For me, the east streets make a lot of big difference and there is one, eobsk, which I absolutely love.
• 22:31
  Speaker 2: Pretty much the rest of the four roses, even though Brent is over there signing it in tomorrow's funeral three years later it's the heat and the spice that comes with the higher price, for whatever reason.
• 22:46
  Speaker 2: It just tops off and it hits a point where the taste becomes not I love them, so there's not even bad or side of the trip, right.
• 22:57
  Speaker 2: But to take it to that where you know you're spending a lot of money on the bottle or whatever, those other east streets just don't do it for me.
• 23:07
  Speaker 2: Now we had breakfast that did that and they absolutely loved it, but it was like I felt that their pallets were really, really burned out and that is what allowed them to taste it.
• 23:17
  Speaker 4: You're just sensitive to a particular compound that they tend to bring.
• 23:21
  Speaker 4: Now, that could be from the use case, but it also could be the naturally occurring microform fauna of the site in where they're fermentating.
• 23:30
  Speaker 4: And all of that because if it's specifically four roses, then there's probably something a little more going around and it's just something your sensitive to that particular one.
• 23:41
  Speaker 4: So what's happening is the compound that you're particularly sensitive to likely is being I love pregnancy brain.
• 23:55
  Speaker 4: It's converting, it is creating a new compound through that yeast code.
• 24:05
  Speaker 4: It is just like bringing out of water.
• 24:07
  Speaker 4: So you know, to open it up so molecularly that water is bonding to the contruers and compounds to create different ones.
• 24:17
  Speaker 4: They don't might only slightly be different or they might be completely different, but the molecules are more readily available to bond to water than they are alcohol.
• 24:27
  Speaker 4: So when you're looking at that yeast code it's providing the basis of those reactions to happen.
• 24:34
  Speaker 4: That maybe that thing that you're a little more sensitive to doesn't happen in the K use code.
• 24:44
  Speaker 2: The other question was is what do you use to between taste and neutralize your palate?
• 24:52
  Speaker 2: No, I find that when I drink water it actually changes.
• 24:57
  Speaker 2: You know, like if I just drink straight water, in between there's a high light, the taste of water in my foot, but the next one I taste it doesn't neutralize it.
• 25:09
  Speaker 4: So I do a couple things.
• 25:10
  Speaker 4: I will take breaks that I like to use.
• 25:15
  Speaker 4: You know unsalted cracker type things.
• 25:19
  Speaker 4: I'm non-pregnant and kind of gluten-free, so I found that particular gluten-free cracker.
• 25:27
  Speaker 4: I will use almond to create, unsalted of course, and just pacing yourself and knowing what you're comfortable with.
• 25:36
  Speaker 4: If you are just starting to taste, don't plan to do 20 in a day.
• 25:41
  Speaker 4: Take your time.
• 25:44
  Speaker 4: I've worked up through many, many years really really tasting.
• 25:48
  Speaker 4: I can sample if I'm not blending.
• 25:51
  Speaker 4: I can sample up to 90 in a day and be confident in my, my nose, but that has taken many years to get to.
• 26:01
  Speaker 4: I also, when I'm tasting, I don't take very much.
• 26:04
  Speaker 4: I'm talking maybe one milliliter if that, if I were to measure it out and I think that also plays a role.
• 26:10
  Speaker 4: But I will pace myself.
• 26:12
  Speaker 4: I will not.
• 26:13
  Speaker 4: If they're like I'm starting to get a little fatigued, I'll step away, go do a couple emails, come back to it.
• 26:20
  Speaker 4: I'm very old school, I've learned I like to hand write all my notes out.
• 26:25
  Speaker 4: I've tried to do them on the iPad, not the same.
• 26:27
  Speaker 4: Give me a pen and a paper and leave my own, so I will then like type them into an excel sheet so I have a record that's accessible.
• 26:37
  Speaker 4: I work, of course, with EJ Curley Lucky Sevens another one of my brands so I like to make sure that they have access to all my tasting notes for any single barrels that I pick.
• 26:49
  Speaker 7: So they have a lot of tasting books.
• 26:52
  Speaker 7: I've aged with them.
• 26:53
  Speaker 7: I've had them for the last 20 years.
• 27:04
  Speaker 4: I love any kind of book, any kind of any tool that anyone's used over the years.
• 27:09
  Speaker 4: I love exploring it, looking into it, and is this something we can benefit from?
• 27:15
  Speaker 4: Or, if I'm teaching a class, is it something that I could show people?
• 27:17
  Speaker 4: You know, hey, you're starting to learn this.
• 27:20
  Speaker 4: How can we like, would this help you to learn to start taking your own notes?
• 27:25
  Speaker 4: Because I've developed my method, which is backwards for most people, but it works for me.
• 27:30
  Speaker 4: I've tried other methods, always come back to the same one.
• 27:33
  Speaker 4: I'm a creature of habit.
• 27:34
  Speaker 7: So this is something.
• 27:36
  Speaker 7: I'm a family of an old, family of a common who goes uh, he's a really risky book called the Glass Part, so I got pots.
• 27:46
  Speaker 4: I know him.
• 27:48
  Speaker 7: You introduced me to him yeah, yeah, that's what.
• 27:50
  Speaker 4: I do Give me a book inside.
• 27:53
  Speaker 7: And so you know he's a good book.
• 27:55
  Speaker 7: I'm gonna go over there, let's do this for you.
• 27:57
  Speaker 7: And basically a professional student in India says we're in second hand of that step and it's for old documents or to old notes, to status notes, for now it's past Irish to cities and I can say I won't say it's found in the Irish place and stuff as a brand new.
• 28:20
  Speaker 7: I try to explore if we have that too, nothing under Irish stuff.
• 28:27
  Speaker 7: Steph and Stoutwood, canada, they're now with the Japanese and they're actually the very real of the whiskey that's open to the max.
• 28:37
  Speaker 7: Did you experience living in the max?
• 28:39
  Speaker 7: I always you try to incorporate it somehow.
• 28:42
  Speaker 4: So absolutely, I loved doing research.
• 28:46
  Speaker 4: But it's funny we brought that up because I do have a brand called Two Worlds Whiskey that is specifically blended and created for the French palette.
• 28:55
  Speaker 4: A brand yes, it was only released in France initially, but her name is Ashley Donahue, from Nerval, lives in Paris.
• 29:05
  Speaker 4: We'll go into her background, we can do that another day.
• 29:08
  Speaker 4: But essentially she's like they need to know good bourbon.
• 29:12
  Speaker 4: They don't know good bourbon.
• 29:13
  Speaker 4: So she met Monica.
• 29:15
  Speaker 4: Monica said this has us written all over it, and the three of us kind of came together.
• 29:21
  Speaker 4: The brand is her concept, her idea, and she said this is what I want the whiskey I want it to be for the French palette, to show them that bourbon is more than vanilla and caramel.
• 29:32
  Speaker 4: So I said cool, and we started researching.
• 29:35
  Speaker 4: She would bring things to France from home, different bourbons, and have all of her friends taste and then bring that feedback to me.
• 29:44
  Speaker 4: And then I did my own research.
• 29:46
  Speaker 4: You know when do they drink bourbon?
• 29:48
  Speaker 4: What does the French palette typically like?
• 29:51
  Speaker 4: And so we used all of that to come together and create a bourbon.
• 29:56
  Speaker 4: I searched for many different places for that particular brand and we are now on the second release of the first edition.
• 30:04
  Speaker 4: The second edition of it, which each edition, each batch, is named after a ship that Lafayette right over from France.
• 30:13
  Speaker 4: The whole concept is based on the French American Alliance.
• 30:15
  Speaker 4: It's so cool.
• 30:16
  Speaker 4: The second edition we are finishing in a French barrel with some French red wine.
• 30:22
  Speaker 4: We're finished, it is delicious.
• 30:24
  Speaker 4: That will be out soon.
• 30:26
  Speaker 4: We are in turn going back to the state, so a few bottles have made it back.
• 30:30
  Speaker 4: And then the third edition will be by a French-hunged American, out of starting life in America, finishing in France and doing a true absolute vacuum.
• 30:40
  Speaker 4: I did not make samples of that, but I'm sure we can probably hook you up.
• 30:47
  Speaker 6: What.
• 30:50
  Speaker 2: Oh, what's the truth?
• 30:51
  Speaker 2: We're right at the time, but that's a question.
• 30:53
  Speaker 2: Pete, you're a master blender, but also a super taster.
• 31:00
  Speaker 2: What is your future?
• 31:02
  Speaker 8: That's fine.
• 31:03
  Speaker 8: I can't know.
• 31:04
  Speaker 8: I'm fine what?
• 31:05
  Speaker 8: There's a woman acting my own way.
• 31:09
  Speaker 4: I cannot.
• 31:10
  Speaker 4: I haven't found anything to Pete that I could handle.
• 31:17
  Speaker 2: There is a place by here.
• 31:18
  Speaker 2: It's called Fort.
• 31:19
  Speaker 2: And the women that are still trained in style, and they started out with a whole group out of.
• 31:30
  Speaker 2: France.
• 31:35
  Speaker 3: They were a succession.
• 31:36
  Speaker 3: They were a whole lot of Jerry Salton's group.
• 31:43
  Speaker 2: So they started out from learning, but they didn't know what they were doing.
• 31:48
  Speaker 2: They were trained in style.
• 31:51
  Speaker 6: So they're just American Singapore.
• 31:55
  Speaker 2: They're like they're in the building.
• 31:56
  Speaker 2: That's where they are and they're racing in.
• 32:02
  Speaker 2: Some they're on the limestone floor and they've got a limestone martesian.
• 32:07
  Speaker 2: Well, I got the same.
• 32:17
  Speaker 3: I'm going to say that.
• 32:23
  Speaker 4: I wasn't going to say that I like stairs.
• 32:26
  Speaker 2: I can find spots as I like.
• 32:28
  Speaker 7: I was trained for so much of style trap.
• 32:41
  Speaker 3: Jerry parole, I had to stay here for a while.
• 32:45
  Speaker 3: We went to the trip our hand on.
• 32:50
  Speaker 3: In the South West we actually have the Santa Fe experience because they're escaped.
• 33:00
  Speaker 3: It's about how you get them out.
• 33:03
  Speaker 3: You got to come out and do what you want.
• 33:05
  Speaker 2: It's not that you get people out there that are going to give you that box.
• 33:09
  Speaker 2: That is who has an Illinois hate speech.
• 33:16
  Speaker 3: Even Muslim, was in part of their youth in Scotland up until recently, and then they made a deal with the federal government that they could source people out of the viewpoints from Washington State.
• 33:27
  Speaker 4: Well, it's not key, but I've got to all-wisky places that I've created their matchables at one of those third-gen age that we think something about.
• 33:40
  Speaker 2: I love single lists.
• 33:41
  Speaker 2: I mean, there's just a deliciousness about them.
• 33:45
  Speaker 2: I mean, there's like a, I like it too, I like when you do a pot still urban forebrain and you pick up those food notes that you will pick up from the Irish whiskey, you know.
• 33:56
  Speaker 2: Just the pot still does that, you know, and that's why most Irish whiskey is pot still.
• 34:02
  Speaker 2: Yeah, but I mean.
• 34:06
  Speaker 3: Oh, no.
• 34:06
  Speaker 3: No, it's not.
• 34:07
  Speaker 3: Well, I know it is, it is, but we have to be careful with single pots.
• 34:11
  Speaker 3: Still these two.
• 34:12
  Speaker 3: I know it's different from what the other Irish whiskey is.
• 34:16
  Speaker 3: You got to not see them all.
• 34:18
  Speaker 3: Yeah, you got to see them all.
• 34:21
  Speaker 8: They have a thing called single pots, I know.
• 34:24
  Speaker 8: Thank you, thank you so much, thank you so much.
• 34:26
  Speaker 6: Yeah, thanks for sharing it was a great talk.
• 34:28
  Speaker 6: We look forward to your class.
• 34:30
  Speaker 8: I'll take it.
• 34:31
  Speaker 8: Yeah, I saw one.
• 34:32
  Speaker 4: Friday.
• 34:33
  Speaker 4: It was amazing.
• 34:34
  Speaker 4: It was a really good class.
• 34:36
  Speaker 4: It sold out and it was kept in.
• 34:38
  Speaker 4: It stayed in for a long time.
• 34:39
  Speaker 2: I was like oh wow.
• 34:40
  Speaker 2: It's excellent.
• 34:41
  Speaker 2: Yeah, great Great class.
• 34:44
  Speaker 3: I'll be teaching a class about how other people should be teaching classes.
• 34:49
  Speaker 3: Yeah, that's what I think.
• 34:50
  Speaker 3: I really think I'm going to go around.
• 34:55
  Speaker 4: That would be really cool.
• 34:56
  Speaker 4: I want to collaborate with her, is it?
• 34:58
  Speaker 2: the best, that's what she does.
• 35:01
  Speaker 2: She does this job on books and everybody else.
• 35:04
  Speaker 2: You never wear it.
• 35:05
  Speaker 2: You know how great it is.
• 35:06
  Speaker 2: Like.
• 35:07
  Speaker 4: Monica she was doing something and talking about great, I was like you need to be a partner, and so I actually got a picture yesterday of her and she came out with this and then DJ Krillin said oh, I can tell you this you did a good job with DJ Krillin, because I have absolutely no bourbon and it's just their.
• 35:29
  Speaker 2: You know, the mind is because it's, you know it's very much I haven't left.
• 35:44
  Speaker 4: Yeah, pretty much.
• 35:45
  Speaker 4: We do have something.
• 35:46
  Speaker 4: I think we'll link it through the day.
• 35:47
  Speaker 2: What do you guys like to do?
• 35:49
  Speaker 2: Last year, when you were here last, when they were selling last year, they were oh yeah, you really were.
• 35:58
  Speaker 2: They love everything that was going to be there.
• 36:03
  Speaker 4: So that was getting the film this year.
• 36:04
  Speaker 4: The same thing.
• 36:04
  Speaker 4: Have people ask you if they can vote for the best 10.
• 36:08
  Speaker 4: Yeah, yeah.