Latest / The Scotchy Bourbon Boys / A Live Bourbon On The Banks Festival Deep Dive Into Yellowstone’s 2026 Limited Edition with Stephen Fante

Transcript

A Live Bourbon On The Banks Festival Deep Dive Into Yellowstone’s 2026 Limited Edition with Stephen Fante · The Scotchy Bourbon Boys

0:58
SPEAKER_02: We are recording.
1:00
SPEAKER_04: No, no, no.
2:08
SPEAKER_02: Woo! All right, we have bourbon on the banks.
2:12
SPEAKER_02: It's a beautiful day here in Frankfurt, Kentucky, and we are here welcoming Stephen Fontaine.
2:22
SPEAKER_02: This is becoming a yearly thing now.
2:26
SPEAKER_02: Yeah, and and and what's really cool is we we had heard rumors that this year you weren't gonna make it.
2:33
SPEAKER_00: Yeah, I throw those out there every once in a while.
2:38
SPEAKER_01: You're the one who started, huh?
2:40
SPEAKER_03: And started your own rumor, huh?
2:43
SPEAKER_03: I like it.
2:44
SPEAKER_03: I like it.
2:45
SPEAKER_02: You did pretty good.
2:45
SPEAKER_02: There we go.
2:47
SPEAKER_02: Yeah, so when that's when when when I actually saw you today as you were walking in, I was like, holy shit, Steven's here.
2:54
SPEAKER_02: It's just you made my day, honestly.
2:57
SPEAKER_00: But brother, yeah.
2:59
SPEAKER_03: No, we look every year we look forward to this.
3:01
SPEAKER_03: Like if we're gonna do any podcast live, because it does take a little bit to make happen, this is the one we enjoy.
3:08
SPEAKER_03: Yep, it is having a cigar since the beginning.
3:11
SPEAKER_03: Right, having a cigar out here watching everybody walk around, try all these different brands, and enjoy some delicious bourbon, which you brought you brought some today, didn't you?
3:21
SPEAKER_03: I did.
3:22
SPEAKER_03: What'd you bring?
3:23
SPEAKER_03: Mr.
3:23
SPEAKER_00: Beams Limited Edition 2026.
3:26
SPEAKER_01: Oh wow.
3:27
SPEAKER_00: You know, they have that thing, is it Van Gogh that cut us here?
3:33
SPEAKER_00: Which one was it?
3:33
SPEAKER_00: Cut his ear off uh that cut his ear off?
3:36
SPEAKER_00: Yeah.
3:36
SPEAKER_03: I think it was Van Gogh.
3:37
SPEAKER_00: I thought so.
3:38
SPEAKER_03: You might be right.
3:39
SPEAKER_00: That yeah, it was Van Gogh.
3:40
SPEAKER_00: I'm believing that I'm right.
3:45
SPEAKER_00: It's just believing that you're right.
3:46
SPEAKER_00: Right.
3:46
SPEAKER_00: Yeah, half the power.
3:48
SPEAKER_00: GBT says Van Gogh cut his ear off.
3:50
SPEAKER_00: Uh if you were a Van Gogh and you were told to make the same painting every year, you'd end up cutting your ear off.
4:00
SPEAKER_00: Yellowstone bourbon whiskey is made out of the same mash bill every day.
4:06
SPEAKER_00: Except for that time when he makes a limited edition.
4:11
SPEAKER_00: So to keep Stephen Bean from cutting his ear off, I need to get out there and make a limited edition, right?
4:18
SPEAKER_00: New and different and interesting that he's very passionate about.
4:22
SPEAKER_00: And he's knocked it out of the park with all of them.
4:26
SPEAKER_00: So this year is a 2026 Ruby and Tawny Portcast finished.
4:30
SPEAKER_00: I got one for you.
4:31
SPEAKER_02: Where's it at?
4:33
SPEAKER_02: Hold on, hold on.
4:34
SPEAKER_02: So Ruby and Portcast and Tawny Port Cast.
4:42
SPEAKER_00: A seven and fourteen-year-old bourbon desclit separated into a Ruby port cast and then separated into a tawny portcast.
4:53
SPEAKER_00: So therefore, he remingled them together at the end.
4:58
SPEAKER_00: And if you know anything about Stephen Beam, you know that his last name is Beam, and he's not going to make anything that's not bourbon forward.
5:06
unknown: Right.
5:07
SPEAKER_00: And so what he has done is he's made a bourbon forward.
5:10
SPEAKER_00: Over where?
5:16
SPEAKER_02: Yeah, we're live.
5:17
SPEAKER_02: We're live and we're interviewing Stephen Fontag.
5:21
SPEAKER_02: So I didn't know we were live.
5:22
SPEAKER_02: That's okay.
5:22
SPEAKER_02: We are live.
5:23
SPEAKER_02: And he's talking about the new 2026 limited edition.
5:26
SPEAKER_02: Limited edition.
5:27
SPEAKER_00: And carry on.
5:30
SPEAKER_00: It's a Ruby and Tommy Fort Cast finished.
5:32
SPEAKER_00: So I'll really enjoy this bourbon with a Maduro cigar after dinner.
5:38
SPEAKER_00: I tend to drink it after dinner because it's a little bit sweeter on the back end.
5:42
SPEAKER_00: It's got those port finishes on it.
5:45
SPEAKER_00: But it's not overpowering point port.
5:48
SPEAKER_00: And the one thing that you understand about Stephen Dean is he's never gonna overpower the bourbon with any finish.
5:54
SPEAKER_00: It's got to be subtle.
5:57
SPEAKER_00: He wants your mind to just go into a wow, what is that?
6:03
SPEAKER_00: And that's how it finishes.
6:04
SPEAKER_00: It's got uh a seven and fourteen-year-old mingle and finished in those two different casts.
6:10
SPEAKER_00: He's knocked it out of the park again.
6:14
SPEAKER_00: We're just releasing that.
6:15
SPEAKER_02: What's the proof?
6:16
SPEAKER_00: Proof's 101 on this year's edition, and the majority of the limited editions have been one-on-one, except last year's 10-year-old, and that was because it was a 10-year anniversary between us and Lux Go Corporation in partnering together.
6:33
SPEAKER_00: And he put that one at 105-proof to mimic the 2015 limited edition.
6:39
SPEAKER_00: The 2015 limited edition was at 105-proof because it had been 105 years since his family had been on the stills making the product.
6:46
SPEAKER_02: Very cool.
6:48
SPEAKER_02: But knowing Steven, if it if he if he he did that, but he probably liked it at a little bit higher proof, he didn't just do it, he did it, it works out.
7:00
SPEAKER_02: But if if it would have been better at 101, he probably would have put that out at 101.
7:04
SPEAKER_02: He didn't have to hold himself to that rule.
7:06
SPEAKER_02: But you know, as a blend, when you're blending, proofs present themselves, right?
7:12
SPEAKER_00: They do.
7:13
SPEAKER_00: We are a big proof company, we have been forever.
7:16
SPEAKER_00: We've just gone through reorganization and we're tasting through all of our products again and seeing if there's a proof that they are better situated at and whether the flavor changes and all of the nuances that happens when you change a proof.
7:32
SPEAKER_00: Because proof is as influential on bourbon as the master distiller or the rickhouse manager, yeah.
7:37
SPEAKER_00: And so we're revisiting everything from the look of the bottles, everything is on the table right now.
7:44
SPEAKER_00: So you can look at Yellowstone in the future to have some serious changes that are gonna be beautiful and beneficial.
7:53
SPEAKER_03: So right now, somebody walks into a store, they're gonna see single barrels red labeled.
7:57
SPEAKER_03: Yeah, black and red label, black and red, and those are available pretty well nationwide, right?
8:03
SPEAKER_03: And in the future you might see them in tubes again.
8:06
SPEAKER_03: Oh, like the like the 250th anniversary.
8:09
SPEAKER_03: Similar.
8:10
SPEAKER_03: Yeah, did you see that?
8:11
SPEAKER_03: Did I send you the picture?
8:12
SPEAKER_03: The other night I was sitting with some guys, we killed almost the entire bottle between three of us.
8:18
SPEAKER_00: It was so easy to drink, and it was so hard to choose.
8:21
SPEAKER_00: We uh sat down in his house and uh he had uh 300 half-pint bottles on his dining room table.
8:31
SPEAKER_00: And when I walked in the door, I was like, Do you have a drinking problem?
8:36
SPEAKER_00: Here, this is our assignment.
8:38
SPEAKER_00: I said, What are we doing?
9:25
SPEAKER_00: He said, We're picking out the single barrels for this year's.
9:28
SPEAKER_00: We're doing 250 barrels only.
9:30
SPEAKER_00: We gotta eliminate 50 of these barrels.
9:33
SPEAKER_00: Oh shit.
9:34
SPEAKER_00: And so we got down at the table and we started, we got through 27 barrels, and we couldn't get to the door to get the pizza.
9:41
SPEAKER_00: And we decided 27 was too much because the pizza sat out there all night long.
9:48
SPEAKER_02: So that's you're you're talking about big changes, which is great, and looking forward like the as far as the look of the of the of the bourbon as far as the bottles, but that these these bottles already are spectacular.
10:02
SPEAKER_02: So there is a pressure there, they're almost spectacular.
10:04
SPEAKER_02: But I'm gonna say, if it's gonna change, you're gonna promise that you're not gonna change, though, right?
10:11
SPEAKER_02: No, please because because the representation of you, if you change, I don't know what I'm gonna do.
10:18
SPEAKER_02: You don't need to be any more modern.
10:20
SPEAKER_02: You you need to be you, right?
10:22
SPEAKER_00: We're representing the second oldest bourbon brand that's been in continuous production in America, and with that, you gotta be up on things.
10:33
SPEAKER_00: Good to its history, and fortunately, with the second oldest bourbon brand in the United States history, it has a lot of material to pull from.
11:05
SPEAKER_00: What's happening is they're getting shot, they're getting killed by farmers and ranchers where they're invading their areas that they've encroached on their territories.
11:17
SPEAKER_00: And so what Vital Ground is doing is they're buying up grounds for them to be able to traverse to their normal hunting grounds through those, and they're paying farmers and doing things like that, paying ranchers for the kill that might happen on the property.
11:31
SPEAKER_00: It's not a huge percentage of the animals being killed on the property that you would think.
11:37
SPEAKER_04: Right.
11:37
SPEAKER_00: And so they're just paying them top dollar for the animals that that might be killed in order to let the bear traverse to its actual hunting ground.
11:45
SPEAKER_00: I mean, so don't kill the bear, let it exist because it's an apex predator, and without our apex predators, by gosh, the whole system gets out of line.
11:54
SPEAKER_03: The system is a balance of of all.
11:56
SPEAKER_00: Yellowstone reintroduced the wolves.
11:58
SPEAKER_03: And what happened?
12:00
SPEAKER_03: Everything went back in balance.
12:02
SPEAKER_03: And we talked about this.
12:03
SPEAKER_03: You not not so well, like you said, no heck.
12:06
SPEAKER_03: No, no, no, you're gonna your point.
12:08
SPEAKER_03: Do it when you do a tour, and especially when you were there, because you we were lucky enough to have you the one time that we did the bus tour.
12:16
SPEAKER_03: Yeah.
12:16
SPEAKER_03: But you are hi we we are always like you teach so much about what Yellowstone is about more than bourbon.
12:26
SPEAKER_03: Yes, and I think that when you do that tour, that's what you get when you come is you realize that it's not just that bottom.
12:35
SPEAKER_03: No, there's more to life, there's more going on.
12:37
SPEAKER_00: You're supporting our national parks, and I love it.
12:40
SPEAKER_02: That's great.
12:40
SPEAKER_02: You know, yes, that's a really good idea.
12:44
SPEAKER_02: I think we should partner Scotchy Bourbon Boys with Yellowstone and Limestone Branch to do a trip that we put on that where you come along with us and we go to Yellowstone and we because I think there was a Stephen Beam's got his own chopper.
13:02
SPEAKER_00: I'm if you look at his Facebook page, he's got his Yellowstone chopper.
13:05
SPEAKER_00: I'm driving.
13:06
SPEAKER_00: I don't do chopper.
13:08
SPEAKER_02: I would do a chopper, but I can tell you to be in Yellowstone at at sunset kickback with you smoking a cigar, I think that would be pretty as close as I having some Yellowstone utopia.
13:26
SPEAKER_04: Yeah, I've been hard for that.
13:28
SPEAKER_02: I used to book it, but uh yeah, that would be insane.
13:32
SPEAKER_02: And and we do it, of course.
13:34
SPEAKER_02: You know, if we do it, we'll make sure that we we make it so that the people coming around pay for you to come.
13:40
SPEAKER_00: That would be beautiful.
13:41
SPEAKER_03: I do, I think so.
13:42
SPEAKER_03: And then so when you so you've done you you guys put together the limited editions, the single barrels.
13:51
SPEAKER_03: But one thing that plays into your hand really well that I've never seen you really go out and do is a cigar batch.
14:00
SPEAKER_03: Now, sometimes I think the cigar batches are kind of hyped and they're not exactly a cigar batch, they're just it's it's to appeal to people.
14:11
SPEAKER_03: You probably like us find cigars that work with different bourbons, like like this limited district.
14:17
SPEAKER_03: I'm totally about that.
14:19
SPEAKER_00: And that's what I'm wondering, is that is why I think bourbon ought to be bourbon.
14:23
SPEAKER_00: Yeah, and cigars ought to be cigars.
14:26
SPEAKER_00: Uh if you bring the two together and you compare that stuff up and find a cigar that pairs well with a specific bourbon, then you're winning.
14:34
SPEAKER_03: Yes.
14:35
SPEAKER_00: To do a cigar blend or batch, not necessarily something that I really would want to pursue.
14:43
SPEAKER_00: If it happens, I'm not against it.
14:45
SPEAKER_00: And Stephen Beams, the savant.
14:47
SPEAKER_00: I just uh I'm the Ed McMahon that keeps him laughing.
14:50
SPEAKER_00: The Ed McMahon, yes, that's right.
14:53
SPEAKER_04: Johnny Carson, let me tell you.
14:55
SPEAKER_02: Yes, I understood that reference.
14:57
SPEAKER_03: Now I will tell you we're doing a live podcast.
15:02
SPEAKER_03: You don't have any free stuff.
15:03
SPEAKER_03: Oh, that's it's always so your the cameras are right there.
15:07
SPEAKER_03: So we're doing a live podcast.
15:09
SPEAKER_02: So they're they're kind of backed off a little bit because they see that we're we're actually so we're doing a podcast with Mr.
15:15
SPEAKER_03: Fonte.
15:17
SPEAKER_03: Yeah, there are you.
15:18
SPEAKER_03: So we we brought him from his happy little home over across the way here.
15:23
SPEAKER_03: Two times down.
15:25
SPEAKER_02: That does turn the don't hit the camera.
15:28
SPEAKER_02: The camera's behind you.
15:29
SPEAKER_02: No, she hit that camera.
15:30
SPEAKER_02: Oh, that's all right.
15:33
SPEAKER_03: But no, so we we're yeah, we do a podcast, and Steven is awesome.
15:39
SPEAKER_03: So if you haven't had, I can't.
15:41
SPEAKER_00: Yellowstone bourbon.
15:42
SPEAKER_03: Huh?
15:42
SPEAKER_00: You ever had Yellowstone bourbon?
15:44
SPEAKER_00: No, sir.
15:45
SPEAKER_00: I don't know what's in your glass, toss it out.
15:47
SPEAKER_00: God bless you.
15:49
SPEAKER_00: There you go.
15:50
SPEAKER_03: Oh, hold on.
15:51
SPEAKER_03: Hold on, one second.
15:52
SPEAKER_00: Honest and valued opinions are all we take.
15:55
SPEAKER_03: Wait a minute, sir.
15:56
SPEAKER_03: Are you able to sample that of your tent?
15:58
SPEAKER_03: I think so.
15:59
SPEAKER_03: And if not, you're getting a one-off.
16:06
SPEAKER_00: All right.
16:07
SPEAKER_00: There's a Ruby and Pony Fort Cast finished the seven and fourteen years.
16:12
SPEAKER_03: Oh, that's heavy.
16:14
SPEAKER_03: Oh, he doesn't do he doesn't do light.
16:17
SPEAKER_03: He doesn't do light wars.
16:20
SPEAKER_00: Two fingers?
16:22
SPEAKER_00: Two fingers.
16:27
SPEAKER_01: Oh, that's good.
16:28
SPEAKER_01: Yeah, I love you too, brother.
16:30
SPEAKER_03: How long have you two been here?
16:33
SPEAKER_01: Not long enough.
16:37
SPEAKER_01: Not long enough.
16:38
SPEAKER_01: Yeah.
16:40
SPEAKER_00: That's Stephen Beam on us still.
16:42
SPEAKER_01: That's right.
16:42
SPEAKER_00: Seven generation beams.
16:45
SPEAKER_01: Yeah.
16:46
unknown: Okay.
16:47
SPEAKER_00: Really?
16:48
SPEAKER_00: Because he's Mike the best.
16:49
SPEAKER_01: Can you step this way just a little bit?
16:51
SPEAKER_01: Oh, yeah, because the two cameras right behind you.
16:53
SPEAKER_01: So raise it.
16:55
SPEAKER_01: Perfect.
16:56
SPEAKER_01: Okay.
16:59
SPEAKER_01: There we go.
17:00
SPEAKER_01: Now we can get you on camera for what you're saying.
17:06
SPEAKER_01: That's really good, guys.
17:06
SPEAKER_02: So that is really in a couple weeks.
17:10
SPEAKER_00: I'm the global brand ambassador for Yellowstone, Kentucky State Bourbon Whiskey.
17:14
SPEAKER_00: I help Stephen.
17:15
SPEAKER_00: We're not doing this distillery.
17:16
SPEAKER_03: Oh, okay.
17:17
SPEAKER_03: All right.
17:18
SPEAKER_03: Do you work for a limestone distributor?
17:21
SPEAKER_00: Or do you work for the distillery?
17:23
SPEAKER_03: Or the distillery.
17:25
SPEAKER_03: I mean, in the realm of bourbon, bourbon ambassadors, Steven is by far top.
17:33
SPEAKER_04: Yeah.
17:34
SPEAKER_03: Top of the list.
17:35
SPEAKER_00: So there's Freddie Johnson, Buffalo Trace.
17:38
SPEAKER_00: Global brand ambassador for Buffalo Trace is Freddie Johnson.
17:42
SPEAKER_00: Yep.
17:42
SPEAKER_00: The global brand ambassador for Heaven Hill distilleries is Bernie Lovers.
17:47
SPEAKER_00: Yep.
17:47
SPEAKER_00: The global brand ambassador for Limestone Branch Distillery is Stephen Fontaine.
17:51
SPEAKER_00: There's three of us.
17:55
SPEAKER_03: He did first.
17:56
SPEAKER_03: Yes, he did.
17:57
SPEAKER_03: And he's earned it.
17:58
SPEAKER_02: He's that guy.
17:59
SPEAKER_02: He has earned it.
18:00
SPEAKER_02: I mean, when you're talking about global brand ambassador, I mean, he represents a brand that represents America.
18:08
SPEAKER_02: We're talking about Yellowstone.
18:12
SPEAKER_02: They give back to the every single bottle sold, the dollar goes to the park.
18:17
SPEAKER_00: So Yellowstone has to change their packaging as well, too, right?
18:20
SPEAKER_02: And we're getting ready to change some more.
18:25
SPEAKER_01: Yep.
18:25
SPEAKER_02: This one's their special edition.
18:27
SPEAKER_01: This yeah, the limited edition comes out in this.
18:30
SPEAKER_03: Last year's stuff we did do it.
18:32
SPEAKER_03: There was a round bottle with the scalloped like edges.
18:35
SPEAKER_03: And back to it.
18:36
SPEAKER_00: And that is Mr.
18:37
SPEAKER_00: Bean's back bottle from the 1800s that he bought on eBay.
18:42
SPEAKER_00: He bought a bottle on eBay for$4,000 and it had a crack in it.
18:48
SPEAKER_00: And he said, Stephen, if it hadn't had the crack in it, it would have been a$10,000 bottle.
18:53
SPEAKER_00: So he bought it because it was a hand-painted back bottle from yesteryear of Yellowstone, full-color paint, the Falls, absolutely gorgeous.
19:02
SPEAKER_00: Beveled glass, all hand blown, all hand painted.
19:06
SPEAKER_00: He immediately sought out to find a bottle that was similar to that, available to buy, and to recreate that back bottle, and it's in our tent right next door.
19:17
SPEAKER_00: And it is beautiful.
19:18
SPEAKER_00: It's an eight-year-old Florida.
19:24
SPEAKER_04: I didn't have any place to say.
19:27
SPEAKER_03: I was gonna say, I don't know if I believe your entire tale.
19:30
SPEAKER_03: Did they bring it by on stagecoach?
19:32
SPEAKER_03: This bottle with the crack in it, or you know.
19:34
SPEAKER_03: No, that was eBay.
19:38
SPEAKER_02: Yeah, you can actually for the longest time we would go to Limestone Branch.
19:43
SPEAKER_00: You can see that bottle in our historic hallway, and you'll get the seven generations of the Bean family that you haven't heard of.
19:50
SPEAKER_00: You've heard of one distillery, and it's a little small distillery over in Claremont.
19:56
SPEAKER_00: That's cousins.
19:59
SPEAKER_00: And they're great people and a great distillery and great products.
20:03
SPEAKER_00: And I can't say enough about them.
20:05
SPEAKER_00: I love those no boys to death.
20:07
SPEAKER_00: But on the other side of the family were the family that actually reopened all the distilleries after Prohibition.
20:14
SPEAKER_00: You talk about Stitzelweller opening up.
20:17
SPEAKER_00: Who was the master distiller?
20:19
SPEAKER_00: Joe Bean.
20:20
SPEAKER_00: This side of the family.
20:22
SPEAKER_02: I thought it was a great brand.
20:24
SPEAKER_00: Joe opened Stitzelweller back before Papi Van Winkle had anything to do with buffaloes.
20:30
SPEAKER_00: Do you like cigars?
20:31
SPEAKER_00: Huh?
20:31
SPEAKER_02: Do you smoke cigars?
20:33
SPEAKER_02: Not really.
20:35
SPEAKER_01: If you have the problem is they stay with you for two or three days after you smoke them.
20:40
SPEAKER_02: It it can.
20:41
SPEAKER_02: If it you just have to have the right cigar with the right bourbon and the right people that you're smoking.
20:46
SPEAKER_01: Absolutely.
20:48
SPEAKER_02: When Steven's around, this is our our third, this is our third podcast in a row here at Bourbon on the Banks.
20:59
SPEAKER_02: And he makes sure he comes through.
21:01
SPEAKER_02: We've um he has a great backyard.
21:05
SPEAKER_02: We've we've been there and podcasted with him there.
21:08
SPEAKER_02: We we we've hung out with, I mean, this year, Steven, we've been at pretty much you we're talking about Kentucky Bourbon Festival, Bourbon on the Banks, New Orleans Bourbon Festival, Columbus, he's been everywhere.
21:21
SPEAKER_00: Yeah, he doesn't stop.
21:26
SPEAKER_03: He doesn't stop.
21:27
SPEAKER_03: He's always so where do you guys from?
21:29
SPEAKER_00: Missouri.
21:30
SPEAKER_02: Fort Wayne, Indiana.
21:31
SPEAKER_00: We're spending time there too.
21:33
SPEAKER_02: Yep.
21:33
SPEAKER_02: Yeah, and if you see he's coming, you want to go see him.
21:37
SPEAKER_02: Head the other bank.
21:38
SPEAKER_02: No, don't head the other way.
21:40
SPEAKER_03: But he does.
21:41
SPEAKER_03: But a lot of like clubs, different things will have Steven come in.
21:45
SPEAKER_03: So if you're in a club in your area and they have somebody come in from the distillery, it's fun to eat.
21:52
SPEAKER_03: Could I have a little bit more?
21:54
SPEAKER_03: Yes, more for you.
21:57
SPEAKER_03: What are you?
21:57
SPEAKER_03: What are you uh what is this?
21:58
SPEAKER_03: What is this?
21:59
SPEAKER_03: Oliver?
22:00
SPEAKER_03: Please, I want some more.
22:02
SPEAKER_03: No soup for you.
22:04
SPEAKER_01: No soup soup notching.
22:05
SPEAKER_01: No soup.
22:07
SPEAKER_02: Thank God this isn't soup.
22:09
SPEAKER_02: Lisa, may I have another soup?
22:13
SPEAKER_02: I might stop on the way back.
22:15
SPEAKER_02: Okay.
22:15
SPEAKER_02: Thank you.
22:16
SPEAKER_00: We'll toss them up next door.
22:19
SPEAKER_00: Three-minute blue on him on our whiskey university.
22:23
SPEAKER_03: You what?
22:24
SPEAKER_03: That was pretty neat.
22:25
SPEAKER_03: It's fantastic.
22:27
SPEAKER_03: When you go to a uh tour and tasting there, if you're lucky enough and he's there, it's it's a it's a moment.
22:35
SPEAKER_00: Two tenths, Colonel Frankenstein.
22:37
SPEAKER_00: Two tenths.
22:38
SPEAKER_00: I'm not sure.
22:39
SPEAKER_00: Whiskey university.
22:41
SPEAKER_00: Okay, yeah.
22:44
SPEAKER_00: I think he might have just stopped by the distillery.
22:46
SPEAKER_00: I got a Whiskey University uh challenge coin.
22:48
SPEAKER_00: Oh a few days ago.
22:51
SPEAKER_02: Hey, just stay away.
22:53
SPEAKER_02: You're just showing the whole internet your ass.
22:57
SPEAKER_02: I don't mind you talking to him.
22:59
SPEAKER_02: Come on, come up with it.
23:00
SPEAKER_03: This is a BG show, sir.
23:02
SPEAKER_02: Yeah.
23:03
SPEAKER_02: Keep your pants on.
23:05
SPEAKER_01: Sorry.
23:09
SPEAKER_00: What's that?
23:09
SPEAKER_00: I love your hat.
23:11
SPEAKER_00: That'd be Greg Bean.
23:13
SPEAKER_00: Yeah.
23:13
SPEAKER_00: Yep.
23:14
SPEAKER_03: Cousin Greg.
23:15
SPEAKER_03: That's what I'm talking about.
23:18
SPEAKER_02: So who is um who who what uh Steven's brother?
23:22
SPEAKER_02: Paul.
23:23
SPEAKER_02: Paul, is he still associated or is he stepped back?
23:26
SPEAKER_02: He stepped back.
23:27
SPEAKER_02: Okay.
23:28
SPEAKER_02: Yeah.
23:28
SPEAKER_02: And that's due to he's had a not he's had a long life, right?
23:33
SPEAKER_00: He's had a great life.
23:34
SPEAKER_00: Yes.
23:34
SPEAKER_00: And he continues to have a great life.
23:36
SPEAKER_02: No, he's not dead.
23:37
SPEAKER_00: There's no doubt.
23:38
SPEAKER_04: No, no.
23:40
SPEAKER_00: I I highly recommend you stop by Preston Highway for a Mama Barono special.
23:45
SPEAKER_00: The best pizza in Louisville, Kentucky, is Barono's Pizza by far.
23:49
SPEAKER_00: And if you want a crispy crust Mama Barono special, you're not going to get it anywhere but the brick ovens at Paul Bean's restaurant.
23:55
SPEAKER_00: The largest independently held Barono's franchisee is the Bean family.
24:01
SPEAKER_00: And Paul is it.
24:03
SPEAKER_02: Well, I can tell you one of my favorite things is crispy cracker crust pizza.
24:08
SPEAKER_00: That's so good.
24:09
SPEAKER_02: I mean, it's just that's what I that I I come initially from Wisconsin where they and the keto, like all pizzas, usually is Wisconsin cheese.
24:18
SPEAKER_02: I've been in Ohio and it took a long time to find somebody who used Wisconsin.
24:22
SPEAKER_00: If you can eat more than three pieces of this pizza, it's amazing.
24:27
SPEAKER_00: You're going to be at a comatose.
24:28
SPEAKER_02: Well, I hope so.
24:31
SPEAKER_02: I absolutely love that crispy crunch crap on pizza.
24:35
SPEAKER_02: That's about that thing.
24:36
SPEAKER_02: So there we go.
24:40
SPEAKER_04: No.
24:40
SPEAKER_04: Oh, I guarantee you.
24:43
SPEAKER_03: He said no.
24:49
SPEAKER_02: Oh my god.
24:52
SPEAKER_02: It's awesome.
24:52
SPEAKER_02: So you got this, you got this release, and what when we're talking cigars, since we're all smoking cigars, what's on the horizon?
25:01
SPEAKER_02: Because you know, you guys just what you did with those Yellowstone Rocky Patels was phenomenal.
25:09
SPEAKER_02: I know you're on it.
25:10
SPEAKER_02: You got something.
25:11
SPEAKER_02: I mean, last time we were just waited and waited and waited, and I was all worried that I wasn't even gonna get one.
25:18
SPEAKER_02: So I was very happy to get uh a box.
25:21
SPEAKER_00: So the cigar industry uh moves at a different pace than the bourbon industry, right?
25:27
SPEAKER_00: It's uh creative, like the bourbon industry, it's got so many similarities.
25:31
SPEAKER_00: The type of leaf binder wrapper that you choose for your cigar adds to the flavor or detracts from it.
25:37
SPEAKER_00: And Rocky Patel is one of the finest cigar makers in the world.
25:42
SPEAKER_00: And uh we have been invited to go to Honduras to meet the president of Honduras, and we've been invited to participate in the Honduran Cigar Festival.
25:53
SPEAKER_02: That's a lot of things.
25:53
SPEAKER_00: They haven't had a cigar festival in a while, I just don't want everybody to see it.
25:57
SPEAKER_00: And uh Nicola and we were requested to come to it in February of this coming year, and so my hopes and intentions are to secure some things in the future with that festival.
26:10
SPEAKER_03: What date is that again, so I can put it in my calendar?
26:13
SPEAKER_00: September February maybe even open up Yellowstone Bourbon in Honduras.
26:19
SPEAKER_00: We'll see.
26:20
SPEAKER_00: There's uh there's an opportunity there, and we'll see whether we pursue it or not.
26:27
SPEAKER_00: But uh it's uh wonderful that uh Nemesh Desai, Rocky's cousin, reached out uh and asked us to participate.
26:36
SPEAKER_00: Yeah, that's a that's an awesome to have had that.
26:40
SPEAKER_02: Oh, I know you're honored, but honestly, how you go about presenting yourself and that and it's not just you present yourself in such a manner, you have yourself out there.
26:55
SPEAKER_02: It's like people you meet so many.
26:57
SPEAKER_00: An ambassador in the bourbon industry is an ambassador to the United States.
27:01
SPEAKER_00: Yeah, and when I got the presidential challenge going, I uh I felt very honored for that.
27:10
SPEAKER_00: It's uh representing the United States and America's native spirit across the world.
27:15
SPEAKER_02: I mean, you probably once have gotten these kind of accolades still selling coffee.
27:20
SPEAKER_00: Yeah, uh coffee is also extraordinary.
27:25
SPEAKER_00: Yes.
27:25
SPEAKER_00: The flavor characteristics, the way you roast it, the blends that you make out of it to enhance the flavors are so similar.
27:32
SPEAKER_00: My brother Leo is doing incredible things at Fontaine's Coffee, and he's doing the exact same thing I am in the coffee industry that I'm doing in the bourbon industry with Stephen Bean.
27:42
SPEAKER_00: He's making some of the world's best single origin coffees, roasting them to the perfection that the standard is as high as it gets.
27:50
SPEAKER_00: Golden Cup Standard Coffee is the best in the world, brewed coffee, and he's doing everything like spectrometers, etc.
27:59
SPEAKER_00: So I've grown up in that hey, this is the level that you've got to operate at, and it's higher than everybody else that's around you.
28:09
SPEAKER_00: Operate at the highest level, and you'll do well.
28:12
SPEAKER_00: Make sure that all the T's are crossed and all the I's are dotted.
28:16
SPEAKER_00: Stephen Beam's always telling me about details.
28:19
SPEAKER_00: There's a light out in the hallway, Fontaine.
28:21
SPEAKER_00: That's a detail.
28:22
SPEAKER_00: Get that light fixed.
28:23
SPEAKER_00: We can't have lights out in our disturbing.
28:27
SPEAKER_01: Oh my god.
28:28
SPEAKER_01: That wasn't that that really wasn't the detail that I was every detail.
28:34
SPEAKER_01: Expecting to hear, but every detail, man.
28:35
SPEAKER_02: And you just say I'll take care of those details.
28:38
SPEAKER_02: You keep taking care of your details.
28:41
SPEAKER_02: Okay.
28:42
SPEAKER_02: You just keep making good juice.
28:43
SPEAKER_02: I can sell it easily.
28:45
SPEAKER_02: Put it across the lips.
28:46
SPEAKER_02: Yeah, and and I'll make sure the light in the hallway lights your bourbon properly.
28:51
SPEAKER_01: Awesome.
28:52
SPEAKER_03: So, any new things other so this is 2026 LE.
28:57
SPEAKER_03: Yes.
28:58
SPEAKER_03: Any other new things coming out that we should know about in the next like six months, Verizon?
29:03
SPEAKER_03: Like, people watch for us.
29:05
SPEAKER_00: Steve wouldn't tell me.
29:06
SPEAKER_00: He knows how fair.
29:08
SPEAKER_03: He knows we don't keep secrets, right?
29:10
SPEAKER_00: There's no secrets.
29:11
SPEAKER_00: So if you're bringing us no secrets in the bourbon industry because there's people like us.
29:23
SPEAKER_00: Secrets in bourbon.
29:24
SPEAKER_01: Oh man.
29:25
SPEAKER_02: That's gotta be a great family review.
29:27
SPEAKER_01: Yeah.
29:28
SPEAKER_01: I bet that is.
29:29
SPEAKER_02: I mean, and and you know, Steven, talk just a little bit about people who drink bourbon and all the fans of bourbon are always hearing the stories about what was and the history of 1900s, prohibition and everything.
29:43
SPEAKER_02: But most bourbon drinkers don't realize that now is actually almost the same that we are making a history that in a hundred years people will be talking about, especially we're experiencing the we experience the boom.
30:03
SPEAKER_02: People will be talking about all the people and all the representatives, and then you know, you're you're talking about the ability of social media to get it all out there, and all that has come together.
30:16
SPEAKER_02: History, modern technology, great bourbon making, and with the with the help in a lot of places of modern technology, because I've always said some people think that it's bad, but it's like if you're a really good distiller and you get more tools, yes, you're gonna keep making greater bourbon.
30:35
SPEAKER_00: You can really propagate your yeast better in this day and time than you could have ever propagated it in the old days.
30:40
SPEAKER_00: You can keep your yeast train solid, and that uh is the flavor profile of your bourbon from the bottom to the top.
30:47
SPEAKER_00: You talk to gentlemen like Ian Steersman at Ross and Squibb, he's such a savant.
30:54
SPEAKER_00: You talk to Stephen Beam about you know, master distillers calling them the self-fat before they can even propagate yeast.
31:01
SPEAKER_00: Well, they're not a master distiller if they can't propagate yeast.
31:05
SPEAKER_00: And then you see somebody like uh my buddy over in Cincinnati area, the northern Kentucky.
31:15
SPEAKER_00: I'm having a brain part a moment.
31:18
SPEAKER_02: I had a brain part.
31:19
SPEAKER_02: I'm well aware of those.
31:21
SPEAKER_00: Who propagates his own yeast and is working a three-column still right now, Roy Snealy.
31:26
SPEAKER_00: Roy Snealing.
31:27
SPEAKER_00: Oh, we went, we went there last weekend.
31:33
SPEAKER_00: One of the youngest guys that tell me that understands everything about propagating yeast, understands everything about the distillery.
31:40
SPEAKER_00: And just uh him and Bekasou and and all those folks over there doing great things and see it doing it right, and you know that in the future that's gonna cycle back around because everything cycles back around.
31:52
SPEAKER_00: You're gonna be in the future tasting stuff, some of his stuff, you're gonna taste some of Stephen Beam's stuff in the future.
32:00
SPEAKER_00: That you're gonna be like, wow, that was really good juice.
32:04
SPEAKER_04: Yeah, right.
32:06
SPEAKER_00: Those those and paying a lot on that secondary market for just like shh.
32:11
SPEAKER_02: Amen to that.
32:12
SPEAKER_02: Yeah, we uh we are honored.
32:15
SPEAKER_02: Like I said, you represent you you represent the bourbon industry as a whole.
32:22
SPEAKER_02: So you know, you know the people in it, you enjoy it, and it's exactly what what you represent.
32:31
SPEAKER_00: We support each other, and Freddie Johnson said it best when he said, Stephen, we want you all to come down.
32:36
SPEAKER_00: We haven't done it yet, but we want the three global ambassadors together.
32:39
SPEAKER_00: We're going to Newberry's Coffee, we're going to do this event, and we're going to show the world that all three of our distilleries are together.
32:48
SPEAKER_00: I'm bringing the Pappy, you bring your best stuff.
32:51
SPEAKER_00: Bernie's going to bring the best Evan Hill, and we're going to sign each other's bottles, and we're going to tell folks that this is the bourbon industry.
32:59
SPEAKER_00: We support each other.
33:01
SPEAKER_00: Good times and in bad times, we make bourbon whiskey, and that's what we do.
33:07
SPEAKER_01: That's awesome.
33:08
SPEAKER_02: That's amazing.
33:09
SPEAKER_01: Yeah, it is.
33:10
SPEAKER_02: I mean, I you know, I don't know.
33:12
SPEAKER_02: There's much more to say than that.
33:16
SPEAKER_02: I mean, we you know, we we love you, man.
33:20
SPEAKER_02: It's just like you love you too, bro.
33:22
SPEAKER_02: You have been so, so what why we love to be in bourbon.
33:27
SPEAKER_02: We love to come down, you know, and then then you know, it's not just Kentucky now, it has expanded into all other parts.
33:36
SPEAKER_02: And and you know, but but then you think about it.
33:40
SPEAKER_00: But I'm thinking of it's not paste sauce.
33:43
SPEAKER_02: But you guys, you but you guys birthed the whole the industry spread out from here.
33:49
SPEAKER_02: The reason why they're making bourbon in Ohio and and Texas and in Florida is because Kentucky was making it, and yes, Kentucky owns Kentucky bourbon.
33:59
SPEAKER_02: But when you make bourbon with the same passion that everybody had here in Kentucky, and you do it in Texas, you get a different flavor because it's all the terroir of that those places.
34:10
SPEAKER_02: And there, but they but you guys did your job to make these enthusiasts who just would come to Kentucky want to make it in different places, but they but you taught them all well to make it the way it should be made.
34:25
SPEAKER_02: Yes, don't cut corners, produce, put that out, and that's something you do at the highest level and you will succeed.
34:31
SPEAKER_02: Right, and that's been that's been transcribed across the United States.
34:36
SPEAKER_02: Can't go anywhere else, thank God for the 1964 resolution, because otherwise, you know, they would have just reasons to me, 1964 for it to become America's native spirit.
34:48
SPEAKER_00: You would have thought it would have been way back, further back than that.
34:52
SPEAKER_00: And I do I do give Joe Beam some kudos because he took uh Mary Dowling's distillery apart and took it down into Mexico and started making bourbon down there, and I think he stirred the pot.
35:02
SPEAKER_00: He was making damn good bourbon out of Mexico in the days that prohibition was happening, yeah, shipping it back through the Bahamas on Kennedy boats, and Mr.
35:10
SPEAKER_00: Beam has correspondence for Mrs.
35:12
SPEAKER_00: Kennedy to prove that.
35:13
SPEAKER_00: So therefore, he was doing it then, and then he came back to the United States and opened multiple distilleries, Stittsweller being the first one when he came back.
35:23
SPEAKER_00: And uh what better distillery to represent a brand than Stittsweller was.
35:28
SPEAKER_00: Well, if you've not had it, if you've not had some 1965 Old Fitz, Gerald, let me tell you, some of the best bourbon whiskey I've ever drank.
35:36
SPEAKER_03: Yeah, you talked you we just talked about the history and what it'll be in a f in years to come, and you'll you'll grab a bottle of Nealy, you'll grab a bottle of something that Beam has done.
35:47
SPEAKER_03: But today, when you find 65 to 70 old fits is insane.
35:53
SPEAKER_03: Like everybody that drinks it loves.
35:56
SPEAKER_03: Well, last last night, what was that eagle?
35:58
SPEAKER_02: That's a cancer eagle rare we taste.
36:00
SPEAKER_03: 1984 Eagle Rare.
36:02
SPEAKER_02: Oh my god.
36:03
SPEAKER_02: That was just like you taste all these different these different bourbons.
36:06
SPEAKER_02: And that's one thing that being you being you and us being part of a podcast, we do get to taste a lot of amazing, and I'm I'm happy with tasting stuff.
36:16
SPEAKER_02: I don't have to have I don't have to have it.
36:19
SPEAKER_02: It's great to be able to taste history.
36:21
SPEAKER_00: I'm lucky enough to have the bourbon snobs as friends, and uh they invite me to their functions, God bless them, and uh I get to taste things that most people would never get an opportunity to taste through that organization.
36:35
SPEAKER_00: And so I'm real proud that they uh they keep me coming to their events.
36:39
SPEAKER_00: Uh they're great people, and they bring some old, dusty bottles when they come, and we tasted like anywhere from 75 to 80 bottles of whiskey in one night, there's it's there available to you.
36:52
SPEAKER_00: We don't drink it all, each one of us chooses what we want to drink and taste, but it's there available to you, and that's just an extraordinary experience to have that kind of opportunity.
37:02
SPEAKER_03: That is one thing that Kentucky has that people around I don't we're from Ohio, so Ohio doesn't have the same as Kentucky, but the dusty older bourbon that's in Kentucky that somebody found under a basement step, that was a grandfather's collection, maybe a whoever's collection.
37:20
SPEAKER_03: You have two great places here in Kentucky with Brad Bonds and Revival, yes, and then you have David down here right here in Frankfurt at the Common.
37:32
SPEAKER_03: House of Commons.
37:33
SPEAKER_02: The House of Commons of Commons of Commons, and but by the way, anybody in this area tonight, House of Commons, well we're broadcasting and you're and you're a butt right there.
37:43
SPEAKER_02: We're a podcast, and this is Steve Vontay from Limestone Branch.
37:48
SPEAKER_02: But that is the one representative.
37:54
SPEAKER_03: You can't do it in Oklahoma.
37:55
SPEAKER_03: It's probably there's not too many places you can go drink old dusty stuff.
38:00
SPEAKER_03: And no, no, and in Kentucky, you have three because Revival has two locations.
38:06
SPEAKER_03: And the old the House of Commons here, which David's got, I mean, my God, we all go there.
38:13
SPEAKER_03: It's so good to drink that old stuff to see what it was, to compare it, and to get a vibe on what's what it was and what we're doing now.
38:23
SPEAKER_04: Yeah.
38:24
SPEAKER_03: And stuff like this, like this is a great bottle.
38:27
SPEAKER_03: Like, this is drinking.
38:27
SPEAKER_03: It sure is.
38:28
SPEAKER_00: This is a drinker.
38:29
SPEAKER_00: If you watch Michael Beach, which is the historian of bourbon, he just had a a pop a blog out there about the terroir of yesteryear, why bourbons can't taste like they did in 1965, the heirloom grains that they used in those days versus the Monsanto's of today.
38:50
SPEAKER_04: Oh, right, right.
38:51
SPEAKER_00: Yeah, there's a lot of different influences that you just cannot recreate in this day and time.
38:58
SPEAKER_02: Or if you're going to recreate recreate that, it's not going to be on a huge level.
39:04
SPEAKER_02: The water.
39:06
SPEAKER_02: Like, for instance, what they're trying to do with that.
39:09
SPEAKER_02: I can talk to you about it, not Taylor, not Buffalo Trace, but Taylor, they tried to get that heirloom corn, and they've tried to do the recipe that E.H.
39:20
SPEAKER_02: Taylor did in his first batch.
39:21
SPEAKER_02: Sure.
39:22
SPEAKER_02: Once they they uncovered those, that cooker and the and the fermenters.
39:26
SPEAKER_02: Right.
39:27
SPEAKER_02: And that's amazing.
39:28
SPEAKER_02: But that's not that you can't do it on a there's no way you're gonna grow that corn just in a limited quantity.
39:33
SPEAKER_00: Using reverse osmosis water in your pulling out all the flavors.
39:40
SPEAKER_00: You're treason.
39:41
SPEAKER_02: You were talking about distilling with with distillers that are up.
39:44
SPEAKER_02: Well, we got to go with Alan Bishop on his property, and we distilled, and he used water straight from his back creek.
39:53
SPEAKER_02: You know, it was just yep, and that's that's just twice.
39:57
SPEAKER_00: How do you think that Joe Beam distillant tasted like out of Mexico?
40:01
SPEAKER_00: Wow.
40:04
SPEAKER_02: Double distillant, I hope.
40:05
SPEAKER_02: Yeah, hopefully.
40:07
SPEAKER_02: Yeah, it does, yes.
40:08
SPEAKER_02: It does, but still does take care of you know, that's one thing, that's another great thing about bourbon.
40:14
SPEAKER_02: It is it's a survivor.
40:16
SPEAKER_02: It's it's not it's not wine, you can wreck wine so easily.
40:22
SPEAKER_02: You can't even have bourbon barrels around wine, because something, you know, that all the stuff that comes off there will just wreck the wine.
40:30
SPEAKER_02: But when it comes to bourbon, it doesn't give a shit if some wine's around it.
40:35
SPEAKER_02: I mean, it's so, you know, everybody when we're when we're thieving for barrels and whatever, it is so, what would you say?
40:42
SPEAKER_02: It's like uh it pop, you know, it's like, oh, you're gonna get bacteria in it.
40:46
SPEAKER_02: And like, how are you getting bacteria in a hundred and you know, sixty-five percent ABV alcohol?
40:54
SPEAKER_02: Yeah, that bacteria goes in there and it's dead.
40:58
SPEAKER_04: Yeah.
41:02
SPEAKER_02: No, that's one thing that I love about bourbon.
41:05
SPEAKER_02: It's like if you distill it properly, after that, putting it, it's hard to fuck it up.
41:10
SPEAKER_02: Yeah.
41:10
SPEAKER_01: That's right.
41:11
SPEAKER_03: I got I got one question for you.
41:13
SPEAKER_03: Shoot.
41:13
SPEAKER_03: Because as long as we've known you, we've talked about bourbon, cigars.
41:18
SPEAKER_03: Holy shit, we've what brought you to this?
41:22
SPEAKER_00: David Bean.
41:24
SPEAKER_00: He uh told me that he was gonna open a distillery, the one of the first craft distilleries to be opened in the United States, and I said, I'm in.
41:33
SPEAKER_00: And he said, What are you talking about?
41:35
SPEAKER_00: I said, I've done everything in the coffee industry that I care to do.
41:39
SPEAKER_00: Uh uh at one of the highest levels with coffee that there is.
41:44
SPEAKER_00: I've roasted it, I've packaged it, I've delivered it, I've brewed it.
41:49
SPEAKER_00: I have taken uh taken establishments like Sullivan Culinary Arts Institute, a Golden Cup certified status.
41:58
SPEAKER_00: I'd like to I'd like to be in the bourbon industry.
42:01
SPEAKER_00: The whole time that I was in the coffee industry, my key account was Brown Foreman Corporation.
42:06
SPEAKER_00: And so I'm on the campus of Brown Foreman Corporation in all of their venues.
42:11
SPEAKER_00: Wow.
42:12
SPEAKER_00: And I get to see what bourbon is about.
42:15
SPEAKER_00: And then I got good friends in bourbon because we made Maker's Mark Coffee and Bill Samuels, and I knew I've known him since I was in my 20s.
42:25
SPEAKER_00: And uh and I've known several others as well, including Osley Frasier, uh personal conversations with Osley Frazier, he and I together.
42:36
SPEAKER_00: I passed that, T.W.
42:39
SPEAKER_00: Samuels' wife, Larissa, and I had time together.
42:44
SPEAKER_00: And I spent my 25th birthday at T.W.'s house having old fashions in little Billy's bedroom as we were doing a tour of the house.
42:55
SPEAKER_00: Yeah, so I and my dad was in downtown Louisville on Market Street, across from the courthouse.
43:03
SPEAKER_00: He had a Delta Bar and Lounge, one of the finest whiskey collections in Louisville.
43:07
SPEAKER_00: That's who I grew up with.
43:09
SPEAKER_00: Your dad?
43:10
SPEAKER_00: My father did.
43:11
SPEAKER_00: Three bars in Louisville at one time.
43:13
SPEAKER_02: Has your father passed?
43:15
SPEAKER_00: My father passed a long time ago.
43:17
SPEAKER_00: But he would be proud of you.
43:18
SPEAKER_00: Oh he would be hitting the ceiling.
43:21
SPEAKER_00: All three of the boys.
43:22
SPEAKER_00: Yeah.
43:22
SPEAKER_00: My brother, my other brother, Darrell's president of the sports commission for the city of Louisville and brings nights to all of the hotel rooms that book every hotel in our city.
43:32
SPEAKER_00: Everything from the PGA tournament to the Iron Man contest.
43:36
SPEAKER_00: Oh wow.
43:36
SPEAKER_00: Uh my brother Leo's Fontaine's Coffee, the past president of the Special Coffee Association of America.
43:43
SPEAKER_00: He's roasting coffee for 38 coffee shops across America right now in private label.
43:48
SPEAKER_00: You're probably drinking Fontaine's coffee and don't even know you're drinking it.
43:51
SPEAKER_01: That's awesome.
43:53
SPEAKER_00: I hope so.
43:53
SPEAKER_00: I hope your parents would be very proud.
43:56
SPEAKER_00: Yeah of all three of us slackers.
43:59
SPEAKER_02: You only got a slack for a little.
44:01
SPEAKER_02: Cheers to that.
44:02
SPEAKER_02: Cheers to that.
44:03
SPEAKER_02: Cheers to the slackers.
44:04
SPEAKER_02: Now you do know.
44:05
SPEAKER_02: Last year you did get a crystal from us.
44:07
SPEAKER_02: So you did that.
44:09
SPEAKER_02: And it's in my house.
44:10
SPEAKER_02: He got a lighter, too.
44:12
SPEAKER_03: You brought your lighter.
44:13
SPEAKER_03: Yeah.
44:14
SPEAKER_03: Oh, yeah.
44:14
SPEAKER_03: Yeah, I saw that.
44:15
SPEAKER_03: He brought his lighter.
44:16
SPEAKER_03: I can't believe he brought it.
44:20
SPEAKER_01: I got to see that at Kentucky Bourbon Festival when we were there.
44:24
SPEAKER_03: When I found that, I'm like, there's only one person that lighter.
44:30
SPEAKER_03: It's the best lighter ever.
44:32
SPEAKER_00: It does.
44:32
SPEAKER_00: It lights every time.
44:34
SPEAKER_00: I'm like, there is one.
44:37
SPEAKER_00: Every other one does this, right?
44:39
SPEAKER_00: It craps out on you.
44:40
SPEAKER_03: This one.
44:41
SPEAKER_03: Oh, there it is.
44:43
SPEAKER_03: Hey, wait a minute.
44:44
SPEAKER_03: It's wrong.
44:45
SPEAKER_03: Every time.
44:45
SPEAKER_03: Does my Lux Penelope lighter work?
44:48
SPEAKER_04: No.
44:49
SPEAKER_03: Second time.
44:50
SPEAKER_03: Second time.
44:51
SPEAKER_03: Second time.
44:54
SPEAKER_03: Alright.
44:55
SPEAKER_03: Hey, I know you probably gonna get back over there.
44:57
SPEAKER_03: We got just about an hour or so left.
45:00
SPEAKER_03: My God.
45:01
SPEAKER_03: As always.
45:02
SPEAKER_03: Appreciate you guys.
45:04
SPEAKER_03: Appreciate you too, bro.
45:05
SPEAKER_03: That's right.
45:07
SPEAKER_03: I can't wait because we are having a night at the Havana.
45:12
SPEAKER_03: That's good.
45:12
SPEAKER_03: It's happening in October or November.
45:15
SPEAKER_03: Well done.
45:15
SPEAKER_03: It's on our schedule.
45:16
SPEAKER_03: I'm working on Saturday.
45:18
SPEAKER_00: It's gonna happen.
45:21
SPEAKER_00: Hell yeah.
45:22
SPEAKER_03: I can't wait.
45:23
SPEAKER_03: That is gonna be a lot.
45:25
SPEAKER_03: I definitely can't wait.
45:26
SPEAKER_02: You're gonna drive up?
45:27
SPEAKER_01: Hell yeah.
45:28
SPEAKER_01: Oh, here we go.
45:30
SPEAKER_02: How do you miss that?
45:31
SPEAKER_01: How can you miss that?
45:33
SPEAKER_02: How do you miss that?
45:35
SPEAKER_03: No, we don't sell cigars.
45:37
SPEAKER_03: Larrickin has them.
45:38
SPEAKER_03: Larrickin'.
45:40
SPEAKER_03: Right down on the right.
45:45
SPEAKER_02: Look at she already.
45:47
SPEAKER_03: You've already been there.
45:48
SPEAKER_03: I told you that.
45:49
SPEAKER_03: Yeah.
45:50
SPEAKER_03: Well, like most guys, he probably was like, hey, you're not, you don't know what you're coming.
45:54
SPEAKER_03: Have a good one, guys.
45:55
SPEAKER_03: Yeah.
45:56
SPEAKER_03: Alright.
45:57
SPEAKER_02: Well, thank you for your time.
46:00
SPEAKER_01: We'll wrap this up.
46:02
SPEAKER_01: We appreciate your friendship.
46:03
SPEAKER_01: And just taking the time out to come tell everybody about Limestone Grand.
46:07
SPEAKER_03: And if anybody watching wonders, they're like, hey, why is he sitting in a taller chair?
46:13
SPEAKER_03: Listen, this is the iconic chair that Stephen Fontaine sits in.
46:18
SPEAKER_03: I don't care where he goes.
46:20
SPEAKER_03: The guy comes to Ohio in that chair.
46:22
SPEAKER_03: It's like glued to his ass.
46:25
SPEAKER_03: It is part of Stephen Fonte.
46:28
SPEAKER_03: It is, I mean, look.
46:29
SPEAKER_03: Oh my God.
46:30
SPEAKER_03: I mean, that's a director who has a director, Russia.
46:37
SPEAKER_01: You heard right here on the Scotchy Bourbon boys.
46:40
SPEAKER_03: Yeah, literally that chair.
46:43
SPEAKER_03: Minus.
46:44
SPEAKER_03: Do you see what I left back over there though?
46:46
SPEAKER_03: I didn't bring it.
46:47
SPEAKER_03: The jerky.
46:48
SPEAKER_03: I was gonna bring the jerky.
46:49
SPEAKER_03: He said, there's jerky in my chair.
46:51
SPEAKER_03: I left it there.
46:51
SPEAKER_03: I didn't want to have to get into that.
46:55
SPEAKER_03: But your chair is amazing.
46:56
SPEAKER_03: The other thing that you bring that you don't have with you is a freaking briefcase that he unfolds.
47:02
SPEAKER_03: And it's got bottles of Yellowstone in it, and then he's got cigars, and he's got everything.
47:10
SPEAKER_03: It's a party in a box.
47:12
SPEAKER_01: And even here, too.
47:14
SPEAKER_02: So on that cigar case, do you have like different cutouts that go in?
47:18
SPEAKER_02: So that the the limited only one custom cutout.
47:21
SPEAKER_02: Okay.
47:22
SPEAKER_02: Yeah.
47:22
SPEAKER_02: This one has to go sideways.
47:25
SPEAKER_02: Oh, it bends.
47:26
SPEAKER_02: You think it's good.
47:29
SPEAKER_04: Smash it.
47:30
SPEAKER_02: All right, everybody.
47:31
SPEAKER_02: Thank you, Steven, for joining us.
47:36
SPEAKER_02: Scotchy Bourbon Boys.
47:37
SPEAKER_02: Put in your t-shirts, all your swag.
47:39
SPEAKER_02: Remember Facebook, Instagram, YouTube, and X, Apple, iHeart, and Spotify.
47:43
SPEAKER_02: And remember, good bourbon equals good times, good friends.
47:49
SPEAKER_02: Go out.
47:50
SPEAKER_02: Live you like filter responsibility.
47:56
SPEAKER_01: Go drink and drive.
47:57
SPEAKER_02: And we're out.
47:59
SPEAKER_02: And buy yellowstone.
48:01
SPEAKER_02: And buy yellowstone.