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Unveiling Bourbon's Legacy with Augusta Distillery's Matt Groves: A Toast to the Future of Single Barrel's · 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.
• 1:56
  Speaker 2: So I'm going to show you all about the One Piece of the Time Distilling Institute.
• 2:04
  Speaker 2: So I'm going to show you all about the One Piece of the Time Distilling Institute.
• 2:44
  Speaker 3: Alright, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:49
  Speaker 3: Tonight's a big night.
• 2:52
  Speaker 3: We have myself, Tiny, in the house, and then we also have Matt Groves, ambassador for Augusta Distilling Company.
• 3:03
  Speaker 3: Correct Is that it's an asterisk?
• 3:06
  Speaker 3: Yeah, Augusta Distillery.
• 3:07
  Speaker 3: Augusta and Dougie.
• 3:09
  Speaker 3: Alright, and you've kind of been in the background on a podcast once before, right, You've probably heard me laughing uncontrollably in the background of one.
• 3:23
  Speaker 4: Oh gosh, it must have been the spring, maybe early summer, revival of vintage spirits.
• 3:28
  Speaker 4: When you guys were talking.
• 3:29
  Speaker 4: You also had RD1, somebody, Barry from RD1, a couple others in there, yeah, and we initially got some meaty toast.
• 3:38
  Speaker 4: But yeah, that was my day of view of Swords, if you will.
• 3:42
  Speaker 3: Yeah, and it's kind of like we got to meet there and I can definitely say down at revival that we were down there for that day and it went kind of.
• 3:53
  Speaker 3: It was like we were supposed to be there initially for Brad and then Brad said that you guys were coming up, you know, and then, and then all of a sudden, Barry's coming along too and we got this like what would you say, like this rock concert with all the different players all of a sudden playing on the podcast, and it just kind of went wild because I didn't know what to expect.
• 4:19
  Speaker 3: Right, I mean, I had met yeah, it was something from Husser off the cuff.
• 4:25
  Speaker 4: It was hilarious and it was educational and it was informative.
• 4:28
  Speaker 4: I think it was like the perfect storm of podcast guests and venues to host and obviously host, you know, on your own behalf, because CT was there, I think a few others were there.
• 4:42
  Speaker 4: I think your wife was there for that one.
• 4:44
  Speaker 3: Yeah, it was a blast.
• 4:46
  Speaker 3: And I the only I don't think Supernash was up, but I do believe whiskey was there too with his wife.
• 4:52
  Speaker 3: Yeah, so we had come up and you know, we were coming back from, I believe, podcasting a couple different places, but this was the one that you know.
• 5:03
  Speaker 3: And then we were I don't know whatever that was.
• 5:06
  Speaker 3: We were at, we were at RD one beforehand, so we kind of got primed.
• 5:15
  Speaker 3: It's just perfect.
• 5:17
  Speaker 3: Yeah, you know.
• 5:19
  Speaker 3: And when you go to revival, a lot of times you know the barrel picks are there.
• 5:23
  Speaker 3: There's no doubt they're running barrel picks all the time.
• 5:27
  Speaker 3: But then you're just, you know Brad's just pouring vintage spirits down your throat and you're just going what am I tasting?
• 5:35
  Speaker 3: You know, it's just, it's just like I don't know.
• 5:38
  Speaker 3: I look at Brad's as a vintage candy store, right, it's like you're going back and it's it brings back and you get to do stuff like that.
• 5:47
  Speaker 3: So it's great to have you on, we should get into it and we'll get into it in a couple of seconds.
• 5:55
  Speaker 3: I just got to run the scotchy bourbon boys wwwscotchybourbonboyscom for all scotchy bourbon boys things T-shirts, glen Caron's.
• 6:05
  Speaker 3: You know, I set up all the stuff and I forgot to put a tasting glass up.
• 6:10
  Speaker 3: I've got little ones down there, but I'll get to that.
• 6:14
  Speaker 3: And then also, we are on all the major podcast formats.
• 6:18
  Speaker 3: Check us out on Apple podcasts you could take.
• 6:22
  Speaker 3: Check us out on iHeart Radio and Spotify, but ask Alexis, ask Siri, they'll play the scotchy bourbon boys, for you know, whatever you want.
• 6:32
  Speaker 3: And then also all social media platforms.
• 6:34
  Speaker 3: We are on YouTube, facebook, instagram and X.
• 6:39
  Speaker 3: Check us out there, talk to us there and you know, find us, listen, but remember like, listen, comment and subscribe and leave good feedback.
• 6:50
  Speaker 3: You know it helps us out a lot.
• 6:54
  Speaker 3: So I've been.
• 6:56
  Speaker 3: I honestly I'm looking forward to this because I, although it's a premium spirit, you guys have a lot of good stuff.
• 7:06
  Speaker 3: You know.
• 7:06
  Speaker 3: Now, adam Roberts just said he's got a question.
• 7:10
  Speaker 3: He said in his bottle collection he has his Buckner 13 next to a bottle of stag and he noticed the bottles are similar.
• 7:20
  Speaker 3: Is that on purpose or the points similar in the right with the?
• 7:25
  Speaker 3: You know the stag level?
• 7:26
  Speaker 3: Good, well, you know, yeah, I think it's a standard bottle, but you you go on the fact that the bottle yeah, in terms of the you know the glass itself.
• 7:36
  Speaker 4: I don't think that there was any intentionality there, but it doesn't hurt to be mentioned in the same thought thread as the products that we listen we're all hunters in one way or the other the products that we all find and look to find when we can as well.
• 7:54
  Speaker 4: So nothing, there's nothing on purpose there.
• 7:59
  Speaker 4: When it comes to the bottle, the proof points.
• 8:02
  Speaker 4: Well, we're positioning ourselves because proof is a great segue into just kind of a brief hey, here's what we are here to get.
• 8:12
  Speaker 4: It is fitting, because our steak is in the ground right now as being a single barrel, cast strength, unfiltered Kentucky bourbon producer.
• 8:24
  Speaker 4: Right now we're sourcing, you know, just so, and I don't think that's a big secret, everybody has that.
• 8:30
  Speaker 4: We've been sourcing, you know, for a while.
• 8:31
  Speaker 4: You don't come to the market when nobody's heard of you with a 13 year old whiskey.
• 8:36
  Speaker 4: Right and surprise, we've just been quietly distilling for 13 years now.
• 8:41
  Speaker 4: Like many brands that start, we have to fill a gap between the time when we really want to start creating cash flow for a business in the time where our own distillate is mature enough, had a point where we're comfortable releasing them.
• 8:56
  Speaker 4: So for us that sweet spot is going to be eight years, so 13 year.
• 9:02
  Speaker 4: You know we had the inventory aging that those were barrels that were sourced a while ago by somebody who was not who is now our president, by the way Ryan Edwards.
• 9:14
  Speaker 4: He had purchased those a long time ago and then met the people who were going to be starting Augusta Stilry.
• 9:21
  Speaker 4: And Ryan is one of the more I guess you know intelligent bourbon minds that I've ever met.
• 9:28
  Speaker 4: He comes from a banking background but his true passion has been, has been, bourbon, and specifically ultra premium or longer age bourbon.
• 9:39
  Speaker 4: So, as a company, we're saying to the distribution network right now, the product that you're going to be able to find on the shelf, whether in Ohio, your OHOQ agency, in Kentucky, your at your stores in the other areas of distribution, that we'll get into, that we're about to expand into eight years minimum and everything will be single barrel, cast strength, unfiltered Kentucky bourbon and that's just.
• 10:06
  Speaker 4: You know that's where we're at as a company and that's where we've said that we want to focus on Now.
• 10:12
  Speaker 4: Can that change?
• 10:13
  Speaker 4: Sure, we can always.
• 10:15
  Speaker 4: We can always pivot with the trends and with where the market goes, but right now we do think that the market is here and that's what we're focusing on.
• 10:24
  Speaker 4: And when we flip on our stills, drum roll please in February of 2024,.
• 10:31
  Speaker 4: We've got 18 fermenters right now, our production facility that are getting put into place.
• 10:35
  Speaker 4: Our copper is getting delivered within weeks and then it's all systems go on, connecting the pipes and the wiring, the electric, the welding, everything that needs to happen to start producing the first, the first two or knowledge legal distillate out of Augusta Kentucky historically.
• 10:53
  Speaker 4: So we're really excited for that, probably going to be laying down our first barrels of distillate that comes from Augusta Kentucky.
• 11:00
  Speaker 4: I'm thinking around April.
• 11:02
  Speaker 4: You never know what could happen with machinery, with lead times, but right now we're eyeballing April for the first Augusta distillate to be put into Rickhouse number one in Augusta Kentucky.
• 11:15
  Speaker 3: Well, that's, that's exciting.
• 11:18
  Speaker 3: Now, what do you got the dimensions on the still?
• 11:22
  Speaker 3: What size still that you're putting in?
• 11:24
  Speaker 4: Yeah, so 14 inch diameter, it's about three stories tall custom piece from Vendell, which you know is the premier stillmaker making just beautiful pieces that produce some of the best bourbon world.
• 11:39
  Speaker 4: So we're really excited to be getting that in soon.
• 11:43
  Speaker 4: We're starting with one and then by 2025, we will have a twin for it.
• 11:49
  Speaker 4: So what that means in terms of production capacity is by late 2025, we'll have the capacity to produce about 12 to 15,000 barrels of Kentucky bourbon annually.
• 12:03
  Speaker 4: So the first, let's say 2,500, 3,000, will be stored on site in Augusta.
• 12:09
  Speaker 4: Then we have two Rick houses under construction right now about a mile and a half outside of Augusta, still in Bracken County, where the rest of those barrels will start populating.
• 12:24
  Speaker 3: That is that.
• 12:25
  Speaker 3: That is a great stat.
• 12:29
  Speaker 3: That is one thing that will be.
• 12:31
  Speaker 3: You know you're going to be 12 to 15,000 barrels being laid down a year.
• 12:36
  Speaker 3: Then you figure eight years and you do that.
• 12:40
  Speaker 3: You do the math on that as it first starts to come out.
• 12:45
  Speaker 3: That is excellent, exciting, you know.
• 12:49
  Speaker 3: I mean what you'll be able to supply, opposed to what you're supplying now.
• 12:54
  Speaker 3: I mean 50 even.
• 12:57
  Speaker 3: I can't, I don't know, but I can't imagine your stock is 15,000 barrels even at this point, right, so you're looking at that.
• 13:08
  Speaker 3: That makes sense for purchasing and getting the name out and everything.
• 13:12
  Speaker 3: And then, once you start to do that, that distillate.
• 13:15
  Speaker 3: But that's really kind of cool.
• 13:18
  Speaker 3: Myself and Roxy have to come down.
• 13:22
  Speaker 3: I was supposed to initially pick up this bar top in Dansville this weekend but that fell through because of normal production problems that happen in the industry, so I wasn't able to pick that up.
• 13:38
  Speaker 3: So I have to schedule a time to pick that up in January.
• 13:41
  Speaker 3: So since I've already covered a certain part of Kentucky, maybe I'll we can work it out that I get a little look at what you guys are where you're at.
• 13:52
  Speaker 4: We would love that.
• 13:53
  Speaker 4: Yeah, for sure.
• 13:54
  Speaker 4: I mean from Danville, you'll have to come quite a ways.
• 13:58
  Speaker 4: So, and this this Friday will be helpful too.
• 13:59
  Speaker 4: So, augusta Kentucky, right?
• 14:01
  Speaker 4: Because the first question we get oftentimes is oh, so you guys are out of Georgia.
• 14:06
  Speaker 4: And you know, yeah, I've been, I've been dealing this with, you know, dealing with my whole life, as someone who grew up in Augusta Kentucky, went away to college in Chicago, that area and then, you know, lived in Northern Illinois for a bit, lived in Lexington for a bit.
• 14:21
  Speaker 4: Even people in Lexington are like, oh, you're from Georgia.
• 14:23
  Speaker 4: I was like it's an hour and a half from here.
• 14:25
  Speaker 4: You've never heard of Augusta Kentucky, but it kind of makes sense.
• 14:28
  Speaker 4: Augusta town, about 1100 people, on the banks of the Ohio River, about 45 minutes east of Cincinnati.
• 14:36
  Speaker 4: So distillery speak, which I like to give.
• 14:39
  Speaker 4: We're right between New Riff in Newport and Old Cove in Maysville.
• 14:44
  Speaker 4: So you've got DSP number three and you got DSP 20,000 some we're also the 20,000, but we're essentially creating a bridge between the old, old Cove, maysville, on the new New Riff, newport.
• 14:58
  Speaker 4: That is going to mean a lot for those areas because we're able to create a connection between those two places that's going to lead to tourism.
• 15:10
  Speaker 4: It's going to lead to more visitors in each of those small towns and communities.
• 15:14
  Speaker 4: You know, thrilled to be a part of the B line which promotes all those businesses as well, and you know it's a great time to be doing this where we're doing it.
• 15:27
  Speaker 4: But yeah, it's a it's it's kind of a special situation.
• 15:33
  Speaker 4: It really is.
• 15:33
  Speaker 4: You know, being somebody who's from Augusta and also being on the grassroots team, the original team that's taking this to the market and saying, hey, okay, buy this sourced, you know older bourbon right now with the promise of you know, because we're not saying this is, this is not our distal.
• 16:40
  Speaker 4: It's not our distal, but what we can promise people is that we know what good bourbon tastes like.
• 16:44
  Speaker 4: If you follow the award circuit, you saw what happened in San Francisco with Buckner's 13, when a bourbon the year there you know that we know what really good bourbon tastes like and we're going to commit the same amount of time and energy and the quality control that we do right now for our source barrels, as we do the barrels that we will begin putting away ourselves.
• 17:04
  Speaker 4: So all that to say.
• 17:08
  Speaker 4: You know, augusta isn't a terrible drive from anywhere.
• 17:12
  Speaker 4: It's about as centrally located as you can be from some place.
• 17:17
  Speaker 4: That's really far away from other places.
• 17:21
  Speaker 3: Yeah Well, just remember, I live in Canton, ohio, so when I'm coming back I can cross over in Mazeville, so you know what I mean.
• 17:35
  Speaker 3: So I we just swing there and then go up to Mazeville crossover we could pick Mazeville or Cincinnati, but probably had that way and then cut across state.
• 17:46
  Speaker 3: But that would be probably also determined in January how much snow is predicted.
• 17:52
  Speaker 3: It's when you when you do the.
• 17:54
  Speaker 3: Mazeville way, a lot of side roads you know what I mean.
• 17:58
  Speaker 3: Lot, a lot of Mazeville.
• 18:01
  Speaker 4: If you're coming from Mazeville, you know that you would be taking old rally to Augusta right.
• 18:07
  Speaker 4: Which is the namesake of the bottle that you've got there and of the product that truly will become synonymous with Augusta.
• 18:15
  Speaker 4: Still because it's going to be what's readily available at all times, and that was intentional.
• 18:20
  Speaker 4: You know, old round eight.
• 18:21
  Speaker 4: Just to dive into the, into the product and the story behind the product a little bit.
• 18:26
  Speaker 3: Which I have here.
• 18:27
  Speaker 4: That's been the vein that has connected Augusta to the rest of the world for generations.
• 18:32
  Speaker 4: It is how commerce continues to get to Augusta and from Augusta.
• 18:38
  Speaker 4: You know, if you're talking about the mid 1900s, it's how my grandfather got to work to Cincinnati the shoe factory when my dad was old enough.
• 18:48
  Speaker 4: It's how he started carpooling to get to work for the factory in Cincinnati so so that they could find gainful employment.
• 18:54
  Speaker 4: To this day, you know, people are taking old rally to and from Cincinnati and Mazeville and even further beyond that, and so this is our little homage to, you know, to the road that really served as that glue for Augusta and helped make it stick.
• 19:16
  Speaker 4: So we're really proud of old rally.
• 19:20
  Speaker 4: That traditional bottle was was predestined by by a first edition release.
• 19:27
  Speaker 4: You know we mentioned about 72 bottles that's an Ohio right now in the first edition, probably some on shelves in Kentucky a little bit harder to track, but you know, same as those Buckner's 13.
• 19:40
  Speaker 4: So 74, 12, use my blade sheet by my hero because I've got some Buckner's 13.
• 19:46
  Speaker 4: You know?
• 19:48
  Speaker 4: But but what we believe, believe to be, you know, a good traditional bourbon Nashville, and we, you know we loved all of the notes of the Buckner's 13, nashville.
• 19:59
  Speaker 4: So much that, when the opportunity for us to get that distillate at eight years, we saw the opportunity, we seized it to celebrate the launch of the brand that we know people will begin associating us with most you know.
• 20:20
  Speaker 4: So that first edition bottle is all but gone now and it's being replaced by traditional, which is, which is, you know, a fantastic bourbon as well, you know, and for those who might think, okay, well, why isn't it all going to be the same match?
• 20:36
  Speaker 4: But well, the reason being because eventually, all around, it will be joined by, you know, three other mash bills.
• 20:43
  Speaker 4: We're going to have your traditional that is going to be available all the time.
• 20:48
  Speaker 4: It will eventually be joined by a high rye that's available, a weeded that's available, and then a sweet mash that's available, and then, by the time the sweet mash comes out, what we're going to see is that transition of sourced distillate mixing into the market with Augusta distillate with our own distillate.
• 21:07
  Speaker 4: So then that transition period happens and in perfect timing for us to continue working on those mash bills, that some of which coming up will be contract distillate releases.
• 21:19
  Speaker 4: You know, I think the weeded is contract, the high rye and the sweet mash might be contract as well, but we're going to be able to, you know, continue that older, old, round a brand you know, not unlike other popular brands that you see on the shelf right now with four or five, six product facings with just the same label, just in a different color to indicate which one you know.
• 21:48
  Speaker 4: The first one that comes to mind for me is Weller.
• 21:49
  Speaker 4: Right, you've got that super recognizable Weller label and the only variant is telling you what the mash bill.
• 21:57
  Speaker 4: You know what the mash bill represents, whether it's the, you know the CYPV, or whether it's the antique and then the cover.
• 22:05
  Speaker 4: And so, you know, we're going to have our own version of that on shelves where people are going to be able to easily recognize it.
• 22:13
  Speaker 4: They're going to pick it because it has been in the market long enough to where they know they can trust it, and each release will still be a single barrel, cast strength, unfiltered release.
• 22:26
  Speaker 3: That's, that's, uh, that's awesome.
• 22:29
  Speaker 3: So old round eight.
• 22:31
  Speaker 3: This is.
• 22:32
  Speaker 3: Is this a blend?
• 22:34
  Speaker 3: This is a blend of different barrels, right?
• 22:36
  Speaker 3: No, these are all single barrels.
• 22:39
  Speaker 3: So this this, the traditional is a single.
• 22:42
  Speaker 3: This is the second single barrel in the in the line.
• 22:45
  Speaker 3: The first one was the first release and now this one, okay, well, almost dropped, wow.
• 22:54
  Speaker 3: So you know.
• 22:57
  Speaker 4: So when you're going to store, everything you find is going to be a single barrel.
• 23:02
  Speaker 4: So you know, if you've got two stores and can't, they might each have a different barrel represented there.
• 23:09
  Speaker 4: It's not to say that they pick, because there'll be spread, spread outs, but each bottle is representative of a single barrel of our source bourbon.
• 23:20
  Speaker 3: So, paulie Bologna, I got my route eight in Ohio earlier this year.
• 23:28
  Speaker 3: Are they part of that special release?
• 23:31
  Speaker 3: Yeah, yeah, and, and quite frankly, in the Columbus area, I was in Columbus this weekend and there was a route eight on the shelf when I was there.
• 23:46
  Speaker 3: So it's, it's, it's available in the Columbus.
• 23:50
  Speaker 3: You know the southern part of the state.
• 23:51
  Speaker 3: So if you're you know hearing about it, there's like he's like you're saying it.
• 23:57
  Speaker 3: One of the amazing things of what OHLQ is doing for Distilleries like yourself is being able to give you the data of what your products doing and where it's doing.
• 24:12
  Speaker 3: Well, it gives you, you know, their, their computer system is it's like you know, it's not like you get that everywhere in the country, right, I mean it's.
• 24:22
  Speaker 4: Yeah, it's honestly the tracking.
• 24:23
  Speaker 4: You know the control state, the politics of the control state, the arguments about the control state and they give you some advice if you know, from the consumer level especially, I understand but what I can never say enough good things about how, from a supplier perspective, ohlq is able to get us so much beneficial information.
• 24:52
  Speaker 4: For us it's so helpful.
• 24:54
  Speaker 4: The real-time tracking is Unlike a lot of places in the country, and it's all there and it's there for you for free, as a supplier, for you to log on Whenever you want help.
• 25:08
  Speaker 4: It makes my job as a salesperson a lot easier to know when I might need to pull bottles from, where I might need to send bottles to, where I might need to set up taste.
• 25:16
  Speaker 4: Thanks, the big deal.
• 25:18
  Speaker 3: Yeah, I mean, it's like where to concentrate.
• 25:20
  Speaker 3: You know you might be doing really well in one area and you might want to stop in the area momentarily Because tell everybody they're doing a great job and and so, but then, where you might not be as strong, I mean there's no doubt the team at OHLQ has been doing a super job.
• 25:38
  Speaker 3: So that's one thing.
• 25:39
  Speaker 3: And when you were telling me you were getting that data, that's one of the first times I've talked to somebody that they talk about the data and it's really kind of cool that you know Specifically how many bottles are left, and I mean 72 bottles off of off that barrel, it's, it's.
• 25:55
  Speaker 3: There's some I mean the people, it's.
• 25:58
  Speaker 3: It's off, it's delicious, I mean it's a, it's a good and it's a first release.
• 26:05
  Speaker 3: And now you guys, with you know, getting ready to open that distillery and do everything that you're doing, I mean well, it's somewhat it's a collectible thing also, although Paul Paulie said, to be honest, both, both are empty.
• 26:20
  Speaker 3: So so I thought that was cool.
• 26:27
  Speaker 4: You can always trade up to, because and and this is something that you I know I don't want to rush ahead, I know you just put yourself somewhere around it, but I think you and I are both both nursing a little a holiday party Maybe, but that's this right.
• 26:43
  Speaker 4: So that's the.
• 26:45
  Speaker 4: I see you got a sample bottle there.
• 26:46
  Speaker 4: This See how close I can get in the screen there on my phone.
• 26:51
  Speaker 4: Yeah is Buckner's 10 year.
• 26:53
  Speaker 4: Single barrel, cast strength, unfiltered.
• 26:57
  Speaker 4: I'm not sure what barrel number, what proof you got here, but but I've got here right now, barrel number 22, bottle number 208, 108.6 proof.
• 27:05
  Speaker 4: So what this bottle is meant to do is it is meant to round out our ultra premium brand, which you know.
• 27:16
  Speaker 4: Right now we're known for the buckler's brand, we're known for Buckner's 13,.
• 27:21
  Speaker 4: You know we came.
• 27:22
  Speaker 4: If you got one of these, I mean put on you like that's incredible.
• 27:27
  Speaker 4: But the 15 year, 60 bottles were released to Ohio, 60, you know 60 bottles were released Kentucky.
• 27:33
  Speaker 4: There was so little.
• 27:36
  Speaker 4: I mean this was a six barrel release.
• 27:37
  Speaker 4: This is our 15 year buckler's same mash goals 13 year.
• 27:41
  Speaker 4: So what we've done with the 10 year is we've presented, you know, to Bourbon fans out there a little bit easier way, I think, of getting a Buckner's bottle.
• 27:53
  Speaker 4: Because right now I got super lucky.
• 27:57
  Speaker 4: I was driving through La Grange, kentucky, recently, stopped at a Fast lane liquor store there found a bottle of buckler's 13 and MSRP.
• 28:04
  Speaker 4: So I needed to buy it.
• 28:05
  Speaker 4: You know I had to have it.
• 28:07
  Speaker 4: It had been so long since I had one of my own bottles of buckler's 13 that I needed to get it.
• 28:12
  Speaker 4: But, that being said, you're seeing a pop up on a secondary market now a little bit more and from a price point perspective that can sometimes make things less accessible.
• 28:23
  Speaker 4: You know, to somebody who really wants a bottle of it, is really going to take it home, open it, enjoy it.
• 28:27
  Speaker 4: So but your stat is Hitting.
• 28:31
  Speaker 4: So it's been out in Kentucky, 200 cases to Kentucky, another 200 cases to Ohio and it just is getting out on Ohio shelves this week.
• 28:39
  Speaker 4: So if you have like last-minute holiday shopping needs, if you're one of those people who's gonna go like me on the 23rd and do some shopping Popping in, maybe pop another couple stores.
• 28:52
  Speaker 4: You know 149, 99, so that's $50 less than buckner's 13.
• 28:57
  Speaker 4: It makes it a little bit more accessible, for sure.
• 29:00
  Speaker 4: And if you are the type of person who has a bottle of 15 and a bottle of 13 at home and maybe they're Unopened or is there open and you still have some left and you want to round out that collection or you want to round out that series, you know buckner's 10 will be the youngest buckner's and then, as Some of these honey barrels in that program age up to 10, 13 and 15 over the years there will be hyper limited releases again of each, but they will be few and far between.
• 29:30
  Speaker 4: So you know this, this kind of last-minute push, it's available to the facility, for sure.
• 29:35
  Speaker 4: But you know, for those who who can't put a gust on the schedule yet, we completely understand that.
• 29:41
  Speaker 4: You know it's, it's available, it's out there.
• 29:45
  Speaker 4: Start looking for it this week.
• 29:48
  Speaker 3: Get after it.
• 29:48
  Speaker 3: Well, one thing that I did notice is that when you first started, I saw the I Believe it was a 199, 15 that was released here in Ohio and a lot of people at that price point didn't know what to make of it yet you know.
• 30:05
  Speaker 3: So it was there, I mean it looked at, I looked at it a couple times, whatever.
• 30:11
  Speaker 3: I hadn't met you yet, I had no idea.
• 30:13
  Speaker 3: You know, quite frankly, you were.
• 30:16
  Speaker 3: You said it's everybody's talking about Augusta, georgia.
• 30:20
  Speaker 3: But I'm even even Dumber, I will admit it.
• 30:25
  Speaker 3: I was thinking Canada.
• 30:27
  Speaker 3: And then I looked up and it's so I got it.
• 30:30
  Speaker 3: I got you guys confused initially with Alberta, so I mean so that it wasn't even the same name, right.
• 30:38
  Speaker 3: But yet, you know, because there's, there's a lot out there and when you first see it you're not sure, and I'm always doing.
• 30:45
  Speaker 3: But but then once, once I it's straight in my brain now.
• 30:50
  Speaker 3: There's no doubt about it.
• 30:52
  Speaker 3: You've done, you guys have done a good job marketing.
• 30:54
  Speaker 3: You can tell, people in Ohio are Enjoying it, you know, and they liked and the fact that it's here.
• 31:02
  Speaker 3: Ohio doesn't realize that this quality bourbon is, so is read available to them here, you know, and that's something it's just not everywhere.
• 31:15
  Speaker 4: That's very true.
• 31:16
  Speaker 4: Yeah, and one thing that I do like to say, and I know Anytime you start talking price, it can be sense it isn't sense of the subject, for sure but there are a lot of burdens out there right now that a lot of us Would be willing to pay Beyond secondary market prices for because of the name of the product, because the label, because of where it came from.
• 31:48
  Speaker 4: What we aim to do is Say and this, by the way, is, once we have your trust, we're an answer, big deal for us.
• 31:58
  Speaker 4: So so that's what we're pretty much what we're being as transparent as we can be, you know, within, within the scope of an undisclosure agreement with, with our sources or from, and things like that, which we often do.
• 32:10
  Speaker 4: But you know, once we Truthfully are able to earn everyone's trust, which we're working hard to do, what we want them to know is that this Product, these barrels that we source, the quality control they go through, you're gonna get a same experience from the bottle that you are in, some of those bottles that you're Tracing around the country, chasing around the country, you know, trying to get to stop at home or just to stock at home, and they are, they do kind of their premium, but that premium oftentimes is still a little bit less.
• 32:46
  Speaker 4: Then the prices that we're all paying on secondary right now for the bottles that None of us can get around seeing come across our feeds or our screens every day, you know what.
• 32:59
  Speaker 4: And then for us being able to make something, to source something, to bottle something, to present something, that is fine.
• 33:10
  Speaker 4: It's available that you can go and get a backup of, or two backups.
• 33:15
  Speaker 4: So that's really important to us, you know, and and that's that's the goal accessible Ultra premium bourbon.
• 33:23
  Speaker 4: Are you going to pay a little bit more for it?
• 33:25
  Speaker 4: Sure, but you know you're not gonna go get a five-wag.
• 33:29
  Speaker 4: You pay 2999 for it.
• 33:32
  Speaker 3: Well, and and you guys are it's aged bourbon.
• 33:36
  Speaker 3: You guys purchased aged bourbon at a time when that's at a premium.
• 33:41
  Speaker 3: So like, like what you'd probably hope, eventually, once you now we're talking you start distilling in eight years later and then 13 years later down the road and 15 it would.
• 33:54
  Speaker 3: I wouldn't say the price will become lower.
• 33:57
  Speaker 3: Because there's, because, based off what I've been seeing lately, you know what I mean.
• 34:02
  Speaker 3: But maybe it would be held as you get in more into your own stuff, because it's right there, because it shouldn't have to go up, because you have to keep buying source barrels, because you know I've talked to many people and you know it's one thing to buy Three four-year-old whiskey sourced, but it's another thing to start buying it seven, eight, nine Years and then you're aging it further.
• 34:27
  Speaker 3: Where you age it, I mean some people don't understand.
• 34:31
  Speaker 3: Well, you can put the money down now, but if it's still aging at the that, the sourced area, then there's.
• 34:38
  Speaker 3: It's not like they do that for free.
• 34:48
  Speaker 4: Unlike an 18 year old, you're still responsible for everything on that barrel.
• 34:51
  Speaker 4: You know after no matter how many years, and so you know, the faster we get those rate houses up and go to the fast.
• 34:58
  Speaker 4: But we get our inventory right now.
• 35:00
  Speaker 4: Source bourbon into our own Rick houses.
• 35:03
  Speaker 4: That's gonna make a huge difference.
• 35:05
  Speaker 4: And to your point about selling your own distillate yeah, the margin You've got to believe in.
• 35:11
  Speaker 4: Who knows what the market's like in 15 years when Augusta distillates?
• 35:20
  Speaker 4: Who knows what things are gonna be like?
• 35:24
  Speaker 4: That you know.
• 35:25
  Speaker 4: You know as much as I wish that I could predict the future.
• 35:28
  Speaker 4: There's no way I'm truly knowing what the landscape of bourbon is gonna be like at all.
• 35:35
  Speaker 3: So how much it's changed since 2018?
• 35:38
  Speaker 3: It's just insane.
• 35:41
  Speaker 4: You know, so you understand, you know when brands like us and there are a lot of Brands right now that are starting up and having to source and, in the brands that are doing that, are paying more for barrels that are meant to be bottled off that historically we've ever paid before.
• 36:01
  Speaker 4: Yeah, I mean, that's just the fact of the matter.
• 36:04
  Speaker 4: It's it's pricey out there.
• 36:07
  Speaker 3: It's working.
• 36:07
  Speaker 3: It's working for sure.
• 36:09
  Speaker 3: Well, and I think there's a lot of people I will say that initially, when I got into this and I still feel like I've been in it for a while and have gotten a really good education, but I really started getting into bourbon at the middle of 2018.
• 36:28
  Speaker 3: And then, once I started the podcast, you know you get a lot of information, but I've watched an evolution of not only what's being produced by the distilleries and how much they've had to up their game where they were at, where they already knew there was a boom.
• 36:50
  Speaker 3: But now you know there's a lot of like yourself and there's a lot of distilleries bringing on large volume and distilleries online.
• 37:03
  Speaker 3: And now I'm just starting to see the shelves, since when I first got into it, them being able to supply some of the stuff everybody wants and they're starting to be able to get it to more people you see that they had increased it, but now it's just like you know you could just go through a bunch of different distilleries Buffalo Traces, double production.
• 37:28
  Speaker 3: You know, you ask, you ask, you ask Carlin Wheatley well, you do realize that you get all your Blantons from a Rick, a specific Rick house, and you know that you advertise.
• 37:39
  Speaker 3: How are you going to, how are you going to double your production and put it in the?
• 37:43
  Speaker 3: You can't put it in this.
• 37:44
  Speaker 3: You know you can only fit so much in one Rick house and they're like we built Rick houses that are exactly the same and it's just like, yeah, so it's just like the amount.
• 37:55
  Speaker 3: Obviously, the amount of whatever you know the supply is way low still.
• 38:04
  Speaker 3: You know in this country and you know the stats before prohibition is that we're still, I think, this year at like 89% of what we were producing at prohibition.
• 38:17
  Speaker 3: And I believe during prohibition the population was 2 billion and right now it's almost 8 billion.
• 38:24
  Speaker 3: It's just like, when you think about the amount of people, it's not just the people in America.
• 38:30
  Speaker 3: People don't quite understand that there's a desire for bourbon overseas.
• 38:34
  Speaker 3: Now, I know you guys are probably not hitting that market at the moment, but I guarantee you there are people trying to acquire it over there.
• 38:43
  Speaker 4: Yeah, I just saw a post today, southern Ontario Bourbon Society.
• 38:47
  Speaker 4: They had a model of Buster's 13th, so somebody must have found a way to.
• 38:50
  Speaker 4: We all want to cross the border, which I love it.
• 38:54
  Speaker 4: You know, that kind of thing makes me really proud to be a part of a team that's doing so much for for the town that I grew up in, from the town that my mom still lives in we stayed there with her last night at the holiday party and to be able to share the message of what small town Kentucky, small town USA, is like with people all across the country and someday for sure, someday across the world.
• 39:22
  Speaker 4: We got to grow to that point for sure, but for now it's like since 2020, 2021, it's been Kentucky, ohio.
• 39:29
  Speaker 4: And then, if you're familiar with Sealbox, blake Ryber over there has picked plenty of barrels from us, does an incredible job of spreading the word, marketing it to a national database.
• 39:41
  Speaker 4: It was mailing lists, that sort of thing.
• 39:43
  Speaker 4: You can also look at companies like Sealbox and say, okay, they contributed to the growth of so many brands.
• 39:49
  Speaker 4: We appreciate that it's on bourbon outfit or another one that's doing the same thing and super appreciative of that, but they can't necessarily get the same volume into the other places you want to expand unless you work through the three tier network and distribution.
• 40:07
  Speaker 4: So in the end I just got its first pallet of products.
• 40:11
  Speaker 4: So we're proud to say that we've kind of captivated the tri-state area In Kentucky, ohio and Indiana.
• 40:17
  Speaker 4: And then a couple days after getting that first purchase order from Indiana, we got one from Missouri and Kansas, working with an incredible distributor down there that has already worked really hard to get a pallet placed for us Q1,.
• 40:32
  Speaker 4: So January, February, march expect to see gusts with old route eight and a little bit of Bucknerstown in places like Tennessee and Michigan.
• 40:39
  Speaker 4: I'm working with North Carolina right now.
• 40:42
  Speaker 4: We're hoping to see it in Texas and Florida between January and March as well.
• 40:47
  Speaker 4: So you could be in 10 to 12 states by mid-2024 and really working to spread, you know, not just the bottles but the message of where Augusta, kentucky, is.
• 41:00
  Speaker 4: Why you should put it on your map for your Bourbon travel destination list and why you should give it a chance.
• 41:09
  Speaker 4: And why you should give it a chance in addition to us putting out quality product, is that for us, philanthropy and being involved in the community in Augusta is a huge deal.
• 41:21
  Speaker 4: So in addition to already ensuring that we're a company that's community-based, we're working really hard with the small independent school there which is the school that I graduated from, by the way K through 12, one building, 300 students and a primarily low income area.
• 41:45
  Speaker 4: The student population just is primarily low income and qualifies for free and reduced lunches.
• 41:50
  Speaker 4: So that is our focus, for our nonprofit giving is to the foundation that has been set up to benefit the school and its students and its educators.
• 42:00
  Speaker 4: You know, we, just on Friday we I think Friday is the deadline like Thursday and midnight is the deadline Right now we're auctioning off a barrel of Buckner's term, with 100% of the proceeds from that auction going to the school.
• 42:14
  Speaker 4: That barrel is worth around $22,000.
• 42:17
  Speaker 4: We're at 12 and a half right now, to be honest.
• 42:19
  Speaker 4: But we got open in the, you know, in the 11th hour we see an influx of bids Right.
• 42:25
  Speaker 4: That way we can, you know, get a nice check off to the school.
• 42:31
  Speaker 4: But I was a student there once.
• 42:32
  Speaker 4: I know what it's like in the summers to need to benefit from the school lunch program 365 days a year.
• 42:40
  Speaker 4: You know that's really important to us and so when you go out and when you're in Missouri or when you're in Texas someday, or you're in Indiana, michigan, any of those states and you're buying a bottle of old roundade or a bottle of Buckner's 10 or anything else that we put out.
• 42:54
  Speaker 4: What we want people to know is like it's bourbon hand.
• 42:58
  Speaker 4: You know is what I like to say.
• 43:00
  Speaker 4: It's bourbon hand.
• 43:01
  Speaker 4: You know the feeling of knowing that when you pick up a bottle you're giving back to people who need it.
• 43:07
  Speaker 4: It's bourbon hand lifting up a small town of really hardworking people who've worked hard for a long time.
• 43:15
  Speaker 4: You know it's bourbon hand building a multi-million dollar facility that is always going to have at its core the best interests of the people of Augusta, the school in Augusta and, to go beyond that, bracken County, kentucky in general.
• 43:31
  Speaker 3: Yeah, the jobs it brings jobs.
• 43:34
  Speaker 3: So now, go into now.
• 43:38
  Speaker 3: So we were talking a little bit earlier about whiskey thief and you were talking about.
• 43:43
  Speaker 3: You know it's the same talk about, because the way you guys differ from whiskey thief is you're distributing beyond the distillery.
• 43:53
  Speaker 3: But the right now, if you visit you guys right now, there is an experience that can be had right, absolutely.
• 44:06
  Speaker 3: I mean go into that because that is a great experience, that's a cool thing.
• 44:11
  Speaker 4: Sure.
• 44:12
  Speaker 4: So when you come to Augusta, what we aim to do is we want to inform you about what makes Kentucky bourbon bourbon and what makes bourbon the national spirit of the United States and its territories.
• 44:29
  Speaker 4: We also want to entertain you by allowing you to be the cellar man, let's say, or the, you know, the Rick House facility manager.
• 44:44
  Speaker 4: So what you're going to do when you come to Augusta is you're going to start off by learning about what makes bourbon bourbon, but in the setting of tasting through three different barrels of varying age Nashville and Rick House storage style.
• 45:01
  Speaker 4: Those barrels are in front of you and you are going to be popping bums.
• 45:05
  Speaker 4: You are going to be using traditional copper whiskey themes and you're going to be pulling your own samples.
• 45:11
  Speaker 4: You're going to be pouring sample for your buddy next to you.
• 45:13
  Speaker 4: Obviously, we have to watch to make sure you're not over serving them.
• 45:16
  Speaker 4: You know within the legal limits, obviously, all of this so, but you're using the tools that we use.
• 45:24
  Speaker 4: You know that historically, distilleries have used over the ages to taste from barrels to see if it's ready.
• 45:32
  Speaker 4: You know to do quality control, so you're getting to do that straight from the barrels in a group of people led by Billy Vades, who is just so well versed in everything bourbon and more, a true spirits, a true spirits enthusiast, who really has a good grasp of how to delight a guest.
• 45:53
  Speaker 4: He's just got the best personality, for he's an incredible person.
• 45:57
  Speaker 4: We've got a great team of people who do it in addition to him.
• 46:00
  Speaker 4: But as you get there and you are able and fortunate to get the Billy Vades experience, I mean it's top notch, second to none.
• 46:07
  Speaker 4: And you know, on top of all of that, once you've gone through those three barrels, right now, it's a two year old leader, it's a five year old high-rise, it's a six year old traditional.
• 46:18
  Speaker 4: So once you get through tasting, through all those talking amongst yourself, looking at your tasting board that's in front of you, you know we allow you to then take that same copper thief and start filling up bottles.
• 46:31
  Speaker 4: You know you can take up to I think it's nine liters of.
• 46:34
  Speaker 4: We can legally sell you up to nine liters.
• 46:37
  Speaker 4: It's all in the form of 750 milliliter bottles.
• 46:40
  Speaker 4: But you'll take the bourbon that you want, you'll fill your bottle, you'll place your label, you're gonna write out your mash bill, you're gonna write out the date, you're gonna write out the age yourself.
• 46:49
  Speaker 4: So it's a handwritten label that you've been able to do yourself.
• 46:53
  Speaker 4: You can pop the cork in it, you can seal the plastic enclosure around it and it's as much of an experience of working in a distillery being an distiller that we can give you.
• 47:06
  Speaker 4: And then we take you on a brief tour of what is still currently an active construction site.
• 47:11
  Speaker 4: But people have really enjoyed seeing the process and we've had so many people coming back over and over again because they heard oh so now you've got fermenters in it.
• 47:22
  Speaker 4: Well, we want to peek through the window and see that.
• 47:23
  Speaker 4: Or, you know, your water towers up in the back.
• 47:26
  Speaker 4: Yeah, let's go back to a bus to this weekend so we can see what is new to the, to the smaller justice style that we have there.
• 47:34
  Speaker 4: It's an incredible experience.
• 47:37
  Speaker 4: I actually get to think of new friends coming up next month.
• 47:40
  Speaker 4: I'm really excited about and run them through it.
• 47:44
  Speaker 4: But you know all of that you can do for under 30 bucks.
• 47:47
  Speaker 4: Obviously, you pay for the bottles that you want to borrow yourself, but that experience that's inclusive of three to four, you know pours of bourbon essentially 30 bucks.
• 47:57
  Speaker 4: You know our bar is open for you to taste.
• 48:00
  Speaker 4: You know bottles that you know bottles like Buckner's 13, if we have a Buckner's 10, for sure all around eight.
• 48:06
  Speaker 4: And the bottles that you're bottling for yourself, by the way, are under a distillery exclusive brand called River Proof, so something that'll never be distributed outside of Augusta, that it will be exclusively yours, you know.
• 48:21
  Speaker 4: So you'll be one person to get that barrel, you know it's-.
• 48:24
  Speaker 3: Right there at the.
• 48:25
  Speaker 3: It doesn't get released beyond the distillery, right.
• 48:28
  Speaker 3: So so Ross Connellison, who is the master distiller at Barton 1790.
• 48:35
  Speaker 3: To asked what's your?
• 48:39
  Speaker 3: We already do.
• 48:40
  Speaker 3: The planned capacity now it's 12.
• 48:44
  Speaker 3: What did you say?
• 48:45
  Speaker 3: 12 to 15,000 barrels or 10 to 15?
• 48:48
  Speaker 3: Yeah, annually, Once you get.
• 48:51
  Speaker 3: Once you get both stills in.
• 48:55
  Speaker 4: Exactly so those will be continually operating and, yeah, so late 2025 is, I think, what will probably be the last full capacity there.
• 49:12
  Speaker 3: Kentucky Bourbon Fest.
• 49:13
  Speaker 3: You yeah, kentucky Bourbon Festival.
• 49:16
  Speaker 3: Ross was Ross.
• 49:18
  Speaker 3: Actually, when we went in to um, I'm just getting a couple crackers here to cleanse my palate but when, when we went in to Ross last came in and I, I interviewed him and I asked him what he was gonna try and he told me old route eight.
• 49:37
  Speaker 3: So I was right there with him when he tried the old route eight.
• 49:41
  Speaker 4: Yeah.
• 49:48
  Speaker 3: What's up?
• 49:48
  Speaker 3: I don't know.
• 49:50
  Speaker 3: You worked Now, did you?
• 49:54
  Speaker 3: Were you part of that bottle share group at the Motor Lodge or no?
• 49:59
  Speaker 3: No, I didn't make them there.
• 50:01
  Speaker 3: Actually that was a day trip for me.
• 50:03
  Speaker 4: So I got there in the morning, set up and then drove back to Cincinnati that night.
• 50:09
  Speaker 3: Which isn't that bad, but yeah, it's not.
• 50:11
  Speaker 4: No, I mean, that's the beautiful thing about you know, I'm essentially located here so that I can get all of these places that we are and all of these places that we're going with the help of, you know, an awesome airport and CBG, you know, right across the river in England.
• 50:26
  Speaker 4: So I Didn't get anywhere.
• 50:28
  Speaker 4: I need to be right now, in like three hours, four hours.
• 50:32
  Speaker 3: Well, and, and I really think that's part of Kentucky's I don't know if it was on purpose strategy, but in Realistically, the fact that the relationship to the Frankfurt area, the Louisville area and the Bard's Tum area, and now it's gonna go a little bit south with Elizabeth town, they're all within an hour of each other.
• 50:58
  Speaker 3: So in a day it's not, you know, it's not um Unthinkable to go from start out in Bard's town, hit Frankfurt and end up in Louisville and Be able to do the trifecta of the area, you know, and then you got the Lexington.
• 51:15
  Speaker 3: I mean, it's just.
• 51:16
  Speaker 3: And then, as far as you guys, you're just right above and in be, you know, like between, you're like above the the Frankfurt, since the Frankfurt Louisville Route, you're just a little bit above in the middle.
• 51:33
  Speaker 4: Yeah, we're.
• 51:33
  Speaker 4: You know we're up here in an area that I Do, you think you have to be a little bit more intentional to get to.
• 51:40
  Speaker 4: New ref is pulling in a ton of people right now.
• 51:42
  Speaker 4: So you know that's awesome for us too, because for the people that are planning a weekend on the V line In the northern Kentucky region, greater Cincinnati region, you know that all of a sudden makes us a lot more accessible Because people reason to come out this way.
• 51:58
  Speaker 4: You know, between us, poe, bitton County, neely, you know you have some some smaller ones.
• 52:05
  Speaker 4: Pensive in Newport is a great little operation, second sites and lug leather doing some stuff other than bourbon as well, really fun places to visit.
• 52:14
  Speaker 4: You know those are our neighbors and, like you know the saying I think a high tide rises all, all ships we're.
• 52:23
  Speaker 4: We firmly believe in that.
• 52:24
  Speaker 4: You know we want to see all of them.
• 52:27
  Speaker 4: We want to see everybody right now flush with tourism as many days a week as they can do it as many days a week, because it makes sense to stay open, because it makes this all better.
• 52:39
  Speaker 3: Up and and, once again, not yet competing with each other, because you're not.
• 52:45
  Speaker 3: It's just like everything, everybody, seriously, who's producing isn't having any problems.
• 52:53
  Speaker 3: If you're having problems, it's not because someone else is taking the business off.
• 52:58
  Speaker 3: You're having problems based off of whatever you're doing.
• 53:01
  Speaker 3: You know what I mean.
• 53:02
  Speaker 3: If you're doing it right, it's selling.
• 53:05
  Speaker 3: I mean, it's just even proven over and over and over with how much Mgp sells.
• 53:10
  Speaker 3: You know?
• 53:11
  Speaker 3: Now, one thing that's great is that this is Kentucky, straight bourbon, so we all know it's not sourced by Mgp.
• 53:18
  Speaker 3: And, like you said, I've heard a couple people who, right, have Deduced I won't sit there, we won't go in there who who the sourcing is from, because you haven't, and non disclosure, but you know they pretty much go by exactly whatever, and then they'll just be straightforward.
• 53:40
  Speaker 3: And so if you look around people, you can kind of be.
• 53:44
  Speaker 3: Some people have figured it out.
• 53:45
  Speaker 3: But with that said, um, let's talk about I believe this was I got this bottled signed by I when I was at, when we were at revival.
• 54:00
  Speaker 3: Yes, and Say I'm forgetting his name, judd, yes, thank you.
• 54:14
  Speaker 4: Yeah, incredible group of founders who have already and will continue to play Integral roles and, you know, shift in and out of positions, kind of as like who's who's best for the position you know in this time.
• 54:33
  Speaker 4: So you know, right now Ryan Edwards is our president and some of the other founders are in more of four member positions To where they can kind of from a high level you know, work on operating day to day big decisions.
• 54:53
  Speaker 4: There's a lot of big decisions that are being made right now as a place that is actively under construction and working toward, you know, first phase, which is getting production up and running.
• 55:06
  Speaker 4: So so now Ryan is is day to day and Just an incredible guy who's doing an amazing job of of guiding the personnel and staff right now.
• 55:19
  Speaker 4: And you know it's wonderful to have somebody who has committed to this.
• 55:24
  Speaker 4: The V left post, you know as a living role as a senior vice president at a bank, and Left that and said, okay, bourbon, bourbon is my career now, bourbons my dream and bourbon is is now in his full-time job, while the others On the board of founders oftentimes have full-time jobs away from the distillery.
• 55:45
  Speaker 4: You know, yeah, they were doing a little bit more.
• 55:48
  Speaker 4: Now We've been able to really focus on having Ryan leave the teams.
• 55:53
  Speaker 3: Well, and also what, like you said, it's, it's not an easy To be a promoter, as you know, as you're, you're an ambassador, you are there for the company, you promote it.
• 56:06
  Speaker 3: I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I.
• 57:19
  Speaker 4: I I.
• 57:21
  Speaker 3: I, I, I, I, I I.
• 57:35
  Speaker 4: I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I.
• 59:04
  Speaker 4: I.
• 59:09
  Speaker 3: I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I I To the individual places, meet the individual bar owners, meet the bit individual liquor store owners and Talk to them and know them.
• 1:01:15
  Speaker 3: And it's just still part of the whole process, because they're part of it too.
• 1:01:20
  Speaker 4: Absolutely, absolutely.
• 1:01:22
  Speaker 4: Yeah, it's.
• 1:01:23
  Speaker 4: This is yeah.
• 1:01:25
  Speaker 4: This is by far been.
• 1:01:26
  Speaker 4: I think you know I'm working a couple different fields as a journalist for a while Worked it worked in marketing as fall business for a little bit before I got into Craft spirits, but this is by far been the most rewarding, you know, career path that I have chosen for myself right.
• 1:01:44
  Speaker 3: It's, it's rewarding personally, you know it's like.
• 1:01:49
  Speaker 3: It's like people appreciate what you're doing and they appreciate you and there's certain aspects of you know there's a lot of sharing.
• 1:01:59
  Speaker 3: There's no doubt about it, and it's just I've made more friends Easily in the last five years than I made in my whole life.
• 1:02:09
  Speaker 3: I mean, I just have you know, meet such good people and then when you get together, you know and and you're always, like you said, we're always running into each other and it's just a.
• 1:02:20
  Speaker 3: I Mean it's something that you want to be associated with, I think, and so that for sure, let's just talk and give them.
• 1:02:28
  Speaker 3: I'm drinking now in this, alright, so I'm really supporting the thing.
• 1:02:33
  Speaker 3: I got the beeline, glen Karen, right here and you know you guys are part of that.
• 1:02:44
  Speaker 4: Yeah.
• 1:02:55
  Speaker 3: Who can go wrong with that?
• 1:02:57
  Speaker 4: Exactly, but then this is now my, my, I think, my third little poor of Darkness 13.
• 1:03:05
  Speaker 4: Now, the one that I've got was actually a pick by Star liquor in northern Kentucky and this might have been one of the OG's because this was barrel 13, so that's probably the first release of Buckner's 13 back in 2021.
• 1:03:21
  Speaker 4: 123.9 on the proof for what I'm sitting here now I know you got a hazy right.
• 1:03:28
  Speaker 3: Yeah, I got the revival At a hundred and forty.
• 1:03:33
  Speaker 3: I think it's 141, 70.5.
• 1:03:40
  Speaker 4: Yeah, that was an incredible experience.
• 1:03:43
  Speaker 4: They picked the first Buckner's 13 has that out of Augusta, so box picked a couple.
• 1:03:49
  Speaker 4: But but Brad Shannon, their crew and revival came and they picked.
• 1:03:55
  Speaker 4: They picked the first one and it's up on someone to host them.
• 1:03:59
  Speaker 4: And you know what I love about Brad talking about talking about people that we've met who Change you like instantly.
• 1:04:07
  Speaker 4: Brad bonds is one of those people, a True champion for bourbon in general.
• 1:04:14
  Speaker 4: Obviously he has a deep appreciation for the best bourbon having already been made and I'm not gonna argue with that.
• 1:04:21
  Speaker 4: I'm not gonna argue with the guy, and that's for sure, because you know, obviously, the business model They've been able to create their proofs that I think, wait, I will say, I will say I don't know You're, you could be right.
• 1:04:39
  Speaker 3: The stuff that you taste from the 70s, the 50s, the 40s, I mean, he's got it all and you get to taste it and it has a very unique taste.
• 1:04:49
  Speaker 3: But what is Augusta gonna taste like in 50, 60 years after sitting in the bottle?
• 1:04:58
  Speaker 3: Because it's gonna change too.
• 1:05:00
  Speaker 3: It'll be a dusty and it's not.
• 1:05:02
  Speaker 3: You can never compare, you can't.
• 1:05:05
  Speaker 3: There's no freezing bourbon, I don't care what you say.
• 1:05:09
  Speaker 3: So it's not like we could take a 1973 and compare it into, you know, and and compare it in 20 years or 50 years, a lot, whatever, cuz 73 to whatever is now 50 years, because the 73 now will be a hundred years, and so there's no way to compare that.
• 1:05:29
  Speaker 3: But at the same time, yeah, what is 50 years in the bottle gonna do to the current?
• 1:05:36
  Speaker 3: You know people, all I know is history, always the.
• 1:05:41
  Speaker 3: There's always a certain aspect of we're living in the best time, but I guarantee you, in 1898, e8 Taylor probably had a discussion about how awesome and innovative they were and this is the best time to be living.
• 1:05:56
  Speaker 3: And then also there's a certain aspect that, as it evolves, modern technology doesn't quite stack up to the way it used to be done, and but In 50 years it will.
• 1:06:18
  Speaker 3: I mean, that's just how history works.
• 1:06:20
  Speaker 3: You know what I mean.
• 1:06:21
  Speaker 3: There's certain things we're doing, but we don't know what it's gonna.
• 1:06:25
  Speaker 3: You know exactly, but you kind of kind of know, because it's just.
• 1:06:28
  Speaker 3: I mean, in 1973 and four, I don't tell me, industry standards were the best ever, because in my opinion they made some damn shitty cars that rusted out pretty quick and they were looking for quick ways to do shit right.
• 1:06:45
  Speaker 3: So so yeah, they say, nobody cut corners.
• 1:06:50
  Speaker 3: But you know, I don't know, we don't know.
• 1:06:53
  Speaker 3: They probably it's 1974, they probably were.
• 1:06:56
  Speaker 3: So, yeah, all right.
• 1:07:01
  Speaker 3: So Give your, now it's time to turn into the marketer guy.
• 1:07:07
  Speaker 3: Sure, give your, give your.
• 1:07:09
  Speaker 3: You know the, the can spiel that you're capable of doing when you're in front of you know, Give it get, let everybody know about it.
• 1:07:18
  Speaker 4: Yeah, you know, I think I said what we're aiming to be is we want to be your go-to when you think of single barrel cast strength that filter Kentucky birds.
• 1:07:28
  Speaker 4: We do.
• 1:07:28
  Speaker 4: We want you to know that it's not You're gonna have to be a special release.
• 1:07:34
  Speaker 4: You're not gonna have to.
• 1:07:35
  Speaker 4: If it goes our way.
• 1:07:38
  Speaker 4: You're not gonna have to stand outside in line and wait for it or enter a lottery and hope to get it, because we want this to be Available to you every day if you're willing to trade up for it right, because we all have those bottles that we we kind of keep going back to.
• 1:07:54
  Speaker 4: What we want to happen is for these bottles For old, for the old rad 8 and the variants, the in the different mash goals that come out down the road, for the occasional special releases of butters that happen.
• 1:08:05
  Speaker 4: We want you to be willing to trade up From a price perspective to bring that home and know that we're working really hard to make sure that this isn't something that you know that you have to find on the secondary market.
• 1:08:22
  Speaker 4: You know it.
• 1:08:23
  Speaker 4: There's no getting rid of the secondary market and in some ways, the secondary market advances.
• 1:08:28
  Speaker 4: What we're all trying to do, whether we want to admit it or not, but what we want you to know, as somebody who's gonna go home, sit down after work, you know whether you work to nine to five or five to nine, or you know A nurse coming home from 36 hours straight we want you to know that we're hoping to provide products that are gonna be there waiting for you and we'll always be there waiting for you, because they're always going to be available.
• 1:08:55
  Speaker 4: And we want to hear feedback, positive or otherwise.
• 1:09:01
  Speaker 4: We want to hear from you, we want to hear from people, we want you to trust us.
• 1:09:04
  Speaker 4: We want you to know that the most important thing to us is that we're presenting ourselves in an authentic way, in a way that makes us good stewards of what we're doing on A scale much larger than Augusta Kentucky, but we also wanted to be a scale that is resembling of Augusta Kentucky.
• 1:09:24
  Speaker 4: You know small town morals and values, hard work and doing everything we can to uplift each other and uplift Kentucky Bourbon, because we believe in Kentucky Bourbon.
• 1:09:36
  Speaker 4: So we're always going to be.
• 1:09:37
  Speaker 4: And High tide rises, all ships.
• 1:09:43
  Speaker 4: You know we're all on this together.
• 1:09:46
  Speaker 4: To go back to that, I'm not telling you to and I would never speak poorly of another brand.
• 1:09:53
  Speaker 4: We're not that type of group.
• 1:09:55
  Speaker 4: We're not that type of people, personally or professionally.
• 1:09:58
  Speaker 4: You know, we don't believe in putting others down in hopes of lifting ourselves up.
• 1:10:01
  Speaker 4: So if you say, well, no, we don't want that because we like this, okay, drink as much of that as you can to help that company and to make sure that those people, those staff, those employees, are able to continue on in their efforts to do the same thing that we're trying to do, because what we're trying to do, we're not reinventing the wheel.
• 1:10:22
  Speaker 4: Maybe we're smoothing it out a little bit, but we're not reinventing it.
• 1:10:29
  Speaker 3: No, but I could tell you one thing, the one when I taste Augusta and Rowdy.
• 1:10:36
  Speaker 3: There's no doubt that you're talking about Big, bold Kentucky Bourbon.
• 1:10:44
  Speaker 3: It's not Something different and you're producing it from.
• 1:10:50
  Speaker 3: You know where you're producing it, but then giving the experience that you're giving, I Mean, I would suggest anybody, I'm gonna, I want to get down there.
• 1:11:03
  Speaker 3: You you're Put, you know you're hitting on all cylinders when it comes to this particular way of doing it.
• 1:11:11
  Speaker 3: I, everybody understands there's sourcing involved to get it and then you, like you were talking about at one point, you're gonna you, I mean, you know you might always source To get your flavor.
• 1:11:25
  Speaker 3: You know what I mean as you keep producing.
• 1:11:27
  Speaker 3: There's so many things that are open to you guys as you grow and become bigger and get more and more.
• 1:11:34
  Speaker 3: You know stuff to the market.
• 1:11:36
  Speaker 3: You look at, even at a Bardstown bourbon company, their, their brand and their.
• 1:11:42
  Speaker 3: You know the discovery and the, the other, yeah, the fusion, that when it first started it was sourced Way more.
• 1:11:53
  Speaker 3: There was 80, 20 and right now it's 20, 80 as they keep coming up.
• 1:11:57
  Speaker 3: But you know they might always be to keep that flavor because the flavor profile is important, you know, and you got to do what you got to do to keep that, that going.
• 1:12:07
  Speaker 3: But as far as the single barrel program, it is definitely something that is intriguing.
• 1:12:13
  Speaker 3: But I'm telling you your single barrels, you know you're putting out a lot of single barrels.
• 1:12:19
  Speaker 3: It's not like you're putting out, it's not like it's Blantons where it's a, or even eh, taylor single barrel, when, where those are hit and miss.
• 1:12:31
  Speaker 3: You know there's three different levels.
• 1:12:34
  Speaker 3: You know there's the.
• 1:12:34
  Speaker 3: You know if you don't get a, you don't need a topper To save you.
• 1:12:39
  Speaker 3: You know what I mean.
• 1:12:40
  Speaker 3: What you're, each single barrel that you're putting out seems to be well thought out and it's consistent in its flavor.
• 1:12:49
  Speaker 3: You know there's that Really deep, rich.
• 1:12:53
  Speaker 3: There's a, there's some brown sugar, there's a little bit of caramel, there's a aspect of the oak you know that, that it's barrel strength aspect and then there's a little nutty like not not a peanut, but like a maybe a Walnut kind of thing.
• 1:13:13
  Speaker 3: That's going on, which Everyone, when you're, when you know all three that I've tasted have that consistency to it.
• 1:13:22
  Speaker 3: So you know what you're doing.
• 1:13:24
  Speaker 3: You got, you know, I've always thought.
• 1:13:27
  Speaker 3: You know the distillery has to have people who know how to taste and know what's going on, whether you're large or you're small, right, yeah, yeah, the quality control, the barrel vetting process, I'll tell you is.
• 1:13:42
  Speaker 4: It's so intense that I've had to bow out a few times, you know, when we were whittling down from the lot of Buckner's 13 barrels that we had in order to pick what we're going to submit to the San Francisco World Spirits competition.
• 1:13:56
  Speaker 4: We want a double gold number.
• 1:13:58
  Speaker 4: Honored neck competition is better.
• 1:14:00
  Speaker 4: The year I think I tapped out after like Maybe the first 12.
• 1:14:06
  Speaker 4: I was like I this is lost on me, I'm gone, you know so.
• 1:14:10
  Speaker 4: But but we have people there who are able to pull out those flavor profiles.
• 1:14:14
  Speaker 4: It's so fun to watch and listen, you know, for me, even if I'm not always able to hang in there with them.
• 1:14:22
  Speaker 3: Well, it's some type.
• 1:14:23
  Speaker 3: I mean, you are a younger guy, I'm just gonna throw that out your taste buds can be fried more easily.
• 1:14:31
  Speaker 3: You know, some of the older guys like myself, our, our taste buds are nowhere near as.
• 1:14:38
  Speaker 3: It takes a little bit more to fry it because they've been fried so many times.
• 1:14:43
  Speaker 3: You know, I still can taste 80 proof whiskey and get good flavors out of it.
• 1:14:49
  Speaker 3: I haven't fried it that bad.
• 1:14:51
  Speaker 3: But there are people out there that you know they'll just rip on 80 proof bourbon because they can't taste anything and it's like, wait a second, stop ripping on the whiskey, because most people yeah, most young people they they're getting fried by that a proof.
• 1:15:07
  Speaker 3: It's like it's not their fault.
• 1:15:10
  Speaker 3: So, anyways, all right.
• 1:15:12
  Speaker 3: So Thanks for coming on tonight.
• 1:15:15
  Speaker 3: I really appreciate it.
• 1:15:16
  Speaker 3: Um, so the way that it's gonna work, going going forward right now is we'll bow out of the audio, we'll still be live on on Facebook and YouTube and then maybe talk a little bit and then finish up there.
• 1:15:30
  Speaker 3: And If you, if you want to go while I finish up there, or if you want to stay, the meeting will go for a couple minutes.
• 1:15:36
  Speaker 3: It's all up to you what you want to do.
• 1:15:38
  Speaker 3: All right, thanks.
• 1:15:43
  Speaker 3: Uh, I have to do a Pauly for commenting and Ross Cornelis in.
• 1:15:48
  Speaker 3: That was great to have you guys in here.
• 1:15:50
  Speaker 3: Stacy Pritchard was watching and then also Drew Harris and there was another guy and that Paul Pauly, that that was a friend then Was that it.
• 1:16:07
  Speaker 3: Yes, thank you, adam Roberts.
• 1:16:09
  Speaker 3: So thank you for watching tonight and Remember where the scotchy bourbon boys wwwscotchybourbonboyscom.
• 1:16:17
  Speaker 3: Matt, I would have to say you're a friend of the scotchy bourbon boys, we've had a lot of fun this year and I look forward to meeting you more down the road.
• 1:16:28
  Speaker 3: And then also remember Facebook, instagram, youtube and X, along with all the social, all the Podcast formats, apple I heart Spotify.
• 1:16:40
  Speaker 3: You know anything.
• 1:16:42
  Speaker 3: Anywhere you listen, you can hear us.
• 1:16:44
  Speaker 3: And then remember Good bourbon equals good times and good friends.
• 1:16:50
  Speaker 3: Drink responsibly, don't drink and drive and go out there and live your life dangerously.
• 1:16:56
  Speaker 3: Little Steve-o's gonna take us out.
• 1:17:08
  Speaker 5: Oh, show me the way to the next Whiskey bar.
• 1:17:17
  Speaker 5: Oh, don't ask why, oh, oh, don't ask why.
• 1:17:27
  Speaker 5: Oh, don't ask why.
• 1:17:30
  Speaker 5: Oh, for if we don't find the next Whiskey bar, I'll tell you we must die.
• 1:17:41
  Speaker 5: I'll tell you we must die, I'll tell you, I'll tell you, I'll tell you we must die.