Latest / The Scotchy Bourbon Boys / Raising a Toast with Chicken Cock New Small Batch Bourbon: Distillery Tales and Tastings with Master Distiller Gregg Snyder

Transcript

Raising a Toast with Chicken Cock New Small Batch Bourbon: Distillery Tales and Tastings with Master Distiller Gregg Snyder · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest.
• 1:09
  Speaker 1: But if you're at all interested in the Fortean High Strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 2:40
  Speaker 2: Alright, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:45
  Speaker 2: It's a big night.
• 2:46
  Speaker 2: Thank you, kenny Fuller, for the theme song.
• 2:49
  Speaker 2: I'll have this theme song and it'll be one of the things that started his career.
• 3:07
  Speaker 2: Tonight we got a special podcast.
• 3:12
  Speaker 2: Everybody knows Greg Schneider is joining us from the Master Distiller of Chicken Cock Whiskey.
• 3:19
  Speaker 2: Thank you, greg.
• 3:22
  Speaker 4: Pleasure, there's always what was having last week in jail.
• 3:27
  Speaker 2: Yeah, that should be that.
• 3:28
  Speaker 2: This should be awesome.
• 3:29
  Speaker 2: John Carpenter is watching and he says hello, awesome.
• 3:40
  Speaker 2: Yes, we'll talk about that too, because you know there's a lot of stuff going on there.
• 3:45
  Speaker 2: And then we also have Roxy.
• 3:48
  Speaker 2: It's the first time in a while.
• 3:51
  Speaker 2: Welcome, my dear.
• 3:53
  Speaker 2: Thanks, yeah, it takes Now, greg.
• 3:56
  Speaker 2: It takes a real special guest to get her on these days.
• 4:01
  Speaker 2: What is, what's the reason why you can't get on these days?
• 4:06
  Speaker 2: What is it You're so?
• 4:08
  Speaker 2: What?
• 4:09
  Speaker 5: Busy.
• 4:11
  Speaker 2: Yeah, she's busy, busy, busy, Even tonight, before you know she went.
• 4:16
  Speaker 2: She had to go and you know, make the rounds with her, with her friends in the industry, and then you know she wanted to be on tonight.
• 4:25
  Speaker 2: So I felt that was really kind of cool.
• 4:27
  Speaker 2: But, Greg, you are setting the record tonight for a amount of times being on the podcast.
• 4:34
  Speaker 2: It's between, it's always been between you.
• 4:38
  Speaker 5: Like a club.
• 4:39
  Speaker 2: Yeah, it's an SNL, it's Greg Schneider and Alan Bishop have their their.
• 4:43
  Speaker 2: They're fighting back and forth, kind of like Steve Martin did and Tom Hanks taught.
• 4:51
  Speaker 2: It was Steve Martin, tom Hanks, this is Greg Schneider and Alan Bishop, but Alan Alan misses out a little bit because I've always you always get that that go ahead.
• 5:02
  Speaker 2: You know podcast from the Kentucky Bourbon Festival.
• 5:07
  Speaker 2: So he doesn't have that advantage.
• 5:10
  Speaker 2: But there you go.
• 5:12
  Speaker 2: So it's good, good having you on.
• 5:19
  Speaker 2: Well, so one of the things that's really cool is we.
• 5:23
  Speaker 2: You know you've been up to Ohio.
• 5:25
  Speaker 2: I think you've been up.
• 5:26
  Speaker 2: I've seen you up here three times.
• 5:28
  Speaker 2: You've done it, a tasting up here.
• 5:31
  Speaker 2: Then you've done the couple times been up for dinners, and then also the last time you came up, which right before the festival, I think last, I think it was August, it was and you did all those.
• 5:44
  Speaker 2: Yeah, it was right before my son got married last August and I was able to go up there and see you in action.
• 5:51
  Speaker 2: You know, not just I seen you at the liquor stores signing bottles for the.
• 5:56
  Speaker 2: You know the general public, you know the, you know the retail people, but you were doing the wholesale tour and that was really cool to see.
• 6:09
  Speaker 4: Yeah, appreciate you hanging with us for one of those days, jeff.
• 6:12
  Speaker 4: That was a lot of fun.
• 6:12
  Speaker 4: I'm actually coming up to Ohio.
• 6:15
  Speaker 4: First week of April, april 2nd through the fourth I've got three consecutive dinners they're going to be doing up that way kind of in the Cleveland area on that Tuesday the people second doing a bottle signing two to four at Northport beverage in Medina, and then that night I'm doing a bourbon dinner at the Quark Shrews alone, also in Medina.
• 6:36
  Speaker 4: Wednesday night doing a dinner at the mentor or Harbor Yacht Club in the mentor, and then the last night, that the Thursday night, I'm going to enter JJ's bar and table and the Marlboro.
• 6:48
  Speaker 4: So coming up that way here in a few weeks well, Medina is pretty close to us yeah, I'm going to try Well.
• 6:55
  Speaker 5: I'll call.
• 6:55
  Speaker 5: And your number one fan, daniela, lives in Medina, so number one fan of chicken cock.
• 7:00
  Speaker 5: She just loves chicken cock whiskey, so I'll have to tell her that You're going to be very crazy.
• 7:05
  Speaker 2: She lets Greg know that when she sees her, he knows that.
• 7:09
  Speaker 5: She always asks you got any more chicken, cock, whiskey?
• 7:13
  Speaker 2: Yes, we always have more chicken cock whiskey, that's for sure.
• 7:16
  Speaker 2: So you know you've done a lot of stuff.
• 7:20
  Speaker 2: But you also tour.
• 7:22
  Speaker 2: You know you've done so much boots on the ground, even just this past.
• 7:27
  Speaker 2: You were in Florida the past week, right, that past you were down there.
• 7:31
  Speaker 4: When last year I was in the Jacksonville, a middle island area, doing bottle sunny res.
• 7:37
  Speaker 4: They got one of the reserve cast chicken cock reserve cast.
• 7:41
  Speaker 4: Last year we had 17 road line and a media liquor's got one of them.
• 7:44
  Speaker 4: So I hadn't been to Jacksonville market yet so I did cover the line of ground with our sales guy in that area and then we ended up with the bottle signing at a media liquor's, which was fantastic.
• 7:56
  Speaker 4: I mean it was, it was packed.
• 7:58
  Speaker 2: So do you have this?
• 7:59
  Speaker 2: You do.
• 8:00
  Speaker 2: Do you have the stats of all the different states that you're in?
• 8:03
  Speaker 2: Are you?
• 8:04
  Speaker 2: You got to be getting close to almost fully distributed right.
• 8:08
  Speaker 4: We're in three United States now.
• 8:10
  Speaker 4: Wow, we're still not in Alaska, but we'll get there.
• 8:16
  Speaker 2: I've got a couple of people who live Jeff up in Alaska and they know there's a lot of stuff.
• 8:24
  Speaker 2: They're always coming down for it, they pick it up, they come down.
• 8:29
  Speaker 2: So if anybody in Alaska that comes down to pick up one of our bottle picks or whatever and they want me to get you some chicken cock, just let me know and I'll make sure that'll be there with it waiting for you.
• 8:41
  Speaker 2: So you know, and when it's crazy, because initially when I first started in 2000, well, 18, but then into 2019, before, right before I met you, I was, we were at the Kentucky bourbon festival down in Kentucky.
• 8:59
  Speaker 2: That that one and I saw the bottle.
• 9:01
  Speaker 2: And you know, just real quick talk about the bottle.
• 9:06
  Speaker 2: I don't think we got to do an abbreviated.
• 9:08
  Speaker 2: You know people who have seen the podcast before and my main people, you know you've told that beginning story of where it comes, you know.
• 9:17
  Speaker 2: But you know we could maybe do the abbreviated thing but where you know the bottles are so beautiful.
• 9:22
  Speaker 2: Even then, when I didn't know, I think the bottle was really expensive.
• 9:28
  Speaker 2: But you know, in 2019, when I thought was expensive I is not was not what I saw.
• 9:35
  Speaker 2: That on the what is it the two to ease or wait um in in Bargstown, the liquor store, the one that Fred worked at you know what I'm talking about?
• 9:50
  Speaker 2: Yeah, it starts with the tea.
• 9:52
  Speaker 2: It does Totties?
• 9:53
  Speaker 2: Is it Totties?
• 9:55
  Speaker 5: Totties.
• 9:56
  Speaker 2: Yeah, I saw it there.
• 9:58
  Speaker 5: And I wish I would have.
• 9:59
  Speaker 2: I wish I would have bought it.
• 10:00
  Speaker 2: It was one of the firsts, you know the first stuff that was out there.
• 10:03
  Speaker 2: But you know that I noticed the bottle.
• 10:07
  Speaker 2: You know that's one thing that's always.
• 10:08
  Speaker 2: I still see, I could still picture it on the shelf.
• 10:11
  Speaker 4: Talk about the bottle, real quick, yeah so you know, most people know taking gosh really an over.
• 10:17
  Speaker 4: It originated in 1856 in Paris, kentucky.
• 10:21
  Speaker 4: But we have two bottle sounds.
• 10:23
  Speaker 4: We have standard bottle, which is the ones you got there in front, I think the Tick-a-cock Kentucky straight burdens Follow that.
• 10:30
  Speaker 4: And then the one we're talking about tonight, small bats in.
• 10:33
  Speaker 4: The second one is what we call a stark.
• 10:34
  Speaker 4: There you go, it has your Metal jigger cap and screw on or screw off, tom, but these are actually replicants.
• 10:43
  Speaker 4: Three prohibition bottles the chicken Back then they were plain size but yeah, that was got starburst pattern.
• 10:54
  Speaker 4: The, the other bottle has the Honeycomb in Bosnia.
• 10:59
  Speaker 4: That honeycomb actually mimics chicken where, and so it's kind of a unique Package.
• 11:05
  Speaker 4: So yeah, it was nothing done.
• 11:07
  Speaker 4: You know there's no innovation down there that our marketing group come up with this Packaging.
• 11:11
  Speaker 2: We just took the old package, pre prohibition package and blew it up to the largest size and when you think about you know bottles back then, it's kind of like the design and everything.
• 11:25
  Speaker 2: I just imagine what that was back then it was.
• 11:28
  Speaker 2: It had to be special in itself because today, when you have so many bottle designs and everything like that you know it was, it's just so unique.
• 11:41
  Speaker 2: It sets itself apart and you guys have stayed true and consistent to it.
• 11:46
  Speaker 2: Now the other part that you guys used, that Not a lot of talk about, just real quick, the tins, because the tins are that you know, are that whole series is really nice, but the tins when what you know are part of the chicken cock brand too now we yeah, for those of you know in the history, in 1920 Distillery Paris, kentucky shut down and so the company owned the soul, the brand, to a company in Montreal, canada and they made a.
• 12:18
  Speaker 4: Canadian ride whiskey that they would Bottle under the chicken cock label.
• 12:22
  Speaker 4: But then they took that bottle and they sealed it in a tin can.
• 12:25
  Speaker 4: That tin can protect the bottle when they would lay it back across the board and show it up in a lot of speakies.
• 12:30
  Speaker 4: But what chicken cocks?
• 12:32
  Speaker 4: Like you say, it was the actual house whiskey at the cotton club in Harlem, new York, during the war in 20s, and so In 2021, you know we do a couple of one or two LTOs limit time offers every year in 2021 the founder of the company Money at the body wanted to be honest to the brand, like a hundred years ago when it was a house whiskey at the cotton club, and so he actually found somebody actually had.
• 12:59
  Speaker 4: It was pristine, a perfect shape, one of the old tens that the.
• 13:03
  Speaker 4: Ran used back in the 1920s and so he was able to get some mock-up tins made For this special edition that he was coming out with a special LTO in 2021, and the same not the same graphics, but the same color scheme and similar graphics on it, and so that's kind of what started the tens here.
• 13:21
  Speaker 4: You know, the next year we came out with the chicken cock shelter players shelter players French for rooster, that's our urban that we finished in the.
• 13:29
  Speaker 4: French cognac barrels.
• 13:30
  Speaker 4: So that was a number number two, and then the 10 series, and Then number three in the 10 series came out this past year and it's our chicken cock red state, it's our bourbon that I finished in the tits of robber's and it's more of an oval shape.
• 13:46
  Speaker 4: Yeah, it's much durable than the other two.
• 13:49
  Speaker 4: Where it's it's the third.
• 13:53
  Speaker 2: Here's the 10 right here.
• 13:55
  Speaker 2: We got that.
• 13:56
  Speaker 2: Yeah, it's a nice 10.
• 14:01
  Speaker 2: Yeah, considering mine signed, I Like that one.
• 14:16
  Speaker 2: So Getting back, okay, so we, so we've covered the, you know we're where, you, how, the brand is staying true, and.
• 14:26
  Speaker 2: But also, what we want to get into just a little bit is now what.
• 14:33
  Speaker 2: What's in the bottle?
• 14:34
  Speaker 2: Right, what's in the bottle is really kind of cool.
• 14:37
  Speaker 2: When we first started, there was, there was no single barrels and there was oh, oh, we're getting a little bit of hail here and my granddaughter is kind of like no, you stay that, stay there, it's okay, we're okay, it's okay.
• 14:52
  Speaker 2: Yeah, we're downstairs.
• 14:55
  Speaker 2: There we go, it's okay.
• 14:56
  Speaker 2: So, anyways, we're the the, it's okay.
• 15:03
  Speaker 2: Just go give her a little comment.
• 15:07
  Speaker 2: Yeah, we'll play.
• 15:09
  Speaker 2: It's like we're having not storms, but we're just having some hail and whatever and did whatever.
• 15:14
  Speaker 2: So but what, what you know how?
• 15:17
  Speaker 2: What what you initially started with when you initial started bringing back the brand, how you were involved with that, and then what you've done.
• 15:27
  Speaker 2: Talk about what you've done now that's coming to right at this point in the last cup, like last year and this year, all the stuff that's coming that you actually were able to distill and go through that a little bit.
• 15:42
  Speaker 4: Yeah so I guess let's start with the home of chicken cock.
• 15:47
  Speaker 4: You know we make our whiskey at Bards down bourbon covers.
• 15:51
  Speaker 4: That's a home of chicken cock and In 2017 we actually signed an agreement with with the Bards down bourbon company and for those people who are from here.
• 16:00
  Speaker 4: I told the story numerous times on your show, but they have a collaborative distillation program or essentially I have oversight for everything they do, and making our products and when they do make it.
• 16:10
  Speaker 4: I go down and oversee the process.
• 16:12
  Speaker 4: So, you know making whiskey, you gotta be patient takes time, let it age, let it properly mature, and so while that was ensuring the first stuff we laid down, part of my job was I go out and try to find that quality whiskey Then we could acquire, put them the chicken cock label to bridge the gap until ours became, became mature, and so we're at that point now.
• 16:33
  Speaker 4: The last Last two years we've actually been bobbing Bourbon and rye and I was responsible for producing, and so we kind of come full circle on that.
• 16:43
  Speaker 4: We cross that bridge and, and so now we're actually kind of expanding some of the, the brands that that we've.
• 16:51
  Speaker 4: We've started with trying to give us a broader shelf space as well.
• 16:55
  Speaker 2: So so you also now have just started your single barrel program, which is kind of cool.
• 17:03
  Speaker 2: The different things now a lot of them we are.
• 17:05
  Speaker 2: If it's a seven year, it is some of the best of the best that you had gone out and found correct.
• 17:12
  Speaker 4: That's the stuff, but Two years ago we did our first barrel pick server and actually Kentucky Bourbon Festival was the very first barrel pick we did.
• 17:21
  Speaker 4: Yeah, that bottle you've got right there.
• 17:23
  Speaker 4: It was a cold chicken cock Private cast.
• 17:25
  Speaker 4: This was some of the whiskey that I had acquired.
• 17:28
  Speaker 4: It was so good and so we had a little bit less and we did 15 barrel picks in 2022 first ones we've ever done, and it was 70 year old Kentucky Street Bourbon.
• 17:41
  Speaker 4: And then last year you still had some that same bourbon, but we only had 17 barrels left, so it was eight years old.
• 17:49
  Speaker 4: This past year we call the chicken cock reserve cast.
• 17:51
  Speaker 4: Again, it was eight years old, barrel proof, extremely flavorful.
• 17:57
  Speaker 2: I actually have some of the reserve cast rate.
• 18:01
  Speaker 2: I had the Kevin kissner right.
• 18:02
  Speaker 4: That was the one one of the reserve he had some, some barrels right and we kind of did for special projects Kevin kissner was one of them.
• 18:12
  Speaker 4: We sponsored a special edition that we also did one with cricket, the apparel company did one with a company that makes, makes caps, and so just a couple of small groups like that we did something special with.
• 18:30
  Speaker 4: And then this past year With our chicken cock double it's now nine years old.
• 18:36
  Speaker 4: We did a special edition with gardening gun club and so I don't forget the gardening gun magazine.
• 18:42
  Speaker 4: I did an article actually with them in their, their magazine, and, and we got some of those that are out available on the shelf now as well.
• 18:51
  Speaker 4: That's the nine-year-old double.
• 18:54
  Speaker 2: Yeah, you were telling me about that.
• 18:56
  Speaker 2: I gotta, I gotta find a way.
• 18:58
  Speaker 2: I'm gonna be looking for that, that's for sure.
• 19:00
  Speaker 2: But you know we what?
• 19:04
  Speaker 2: The one thing that I have to say is that, as you were going about doing this uniquely With this, with the, with finding that sourced whiskey and those unique opportunities were up that were out there.
• 19:20
  Speaker 2: You weren't just going out and finding barrels that you know that were just there for everybody.
• 19:27
  Speaker 2: You found some really unique stock and then, once you got it back to Bards, you were, you were actually putting it in the Rick house in the barrel right.
• 19:37
  Speaker 2: You were actually renting space for that and then aging it further.
• 19:40
  Speaker 2: And one of my favorite of all time, as you know, was the.
• 19:45
  Speaker 2: When you did that, the 15 year chicken cock barrel strength, when and then you you made a how many barrel batch was that?
• 19:56
  Speaker 2: There was a.
• 19:59
  Speaker 4: Was it barrels?
• 19:59
  Speaker 4: It was so because we sequentially number oh box and.
• 20:03
  Speaker 4: I think it was like 1371 bottles over a lot of the 10 barrels, but it was so good it's against me.
• 20:11
  Speaker 4: So today it's in my top five of all time.
• 20:13
  Speaker 4: It's so flavorful and this thing was just phenomenal.
• 20:17
  Speaker 2: Well, we had, we had just finished podcasting with Steve Nally and Nick Smith in Rick's place.
• 20:24
  Speaker 2: You know you had that was, I think, one of your the first official Podcast live that we had done with you and you set that up with us and we were just blown away for us.
• 20:38
  Speaker 2: And then it was just crazy that all the sudden, you know, all the sudden, at Rick's place, you were finished up, we were cleaning and then you said I got something to try and I'm cleaning up, and you gave and I took a sip and I honestly think it was the first time I ever tasted something like that, where I actually, as I was walking away, turned around and looked at it because could whiskey taste that good?
• 21:12
  Speaker 2: You know, it was just.
• 21:14
  Speaker 2: I mean thank you for that experience because I still, to this day, remember that there's a couple more times and you know, when you do this, that you still taste it.
• 21:24
  Speaker 2: You know that exceptional, you know, but you taste so much good stuff.
• 21:31
  Speaker 2: Sometimes it's all up there on that high level, but you get that one that just stands apart.
• 21:38
  Speaker 2: And that definitely was it.
• 21:39
  Speaker 2: But also the stuff when, last time we were, when we were together at the Bardstown Bourbon Company for the bus tour and what you let me taste on.
• 21:53
  Speaker 2: So what's in the barrel now for everybody?
• 21:56
  Speaker 2: So that are in the bottle now for everybody.
• 21:58
  Speaker 2: Initially you had purchased barrels from a barrel company and then you did the distilling and put the whiskey in there and that's your whiskey aging the way most people go about putting whiskey into barrels.
• 23:00
  Speaker 2: You know they find their cupridge, purchase the barrels, talk to them about it, you know maybe they can, you know, get a little bit better barrels.
• 23:08
  Speaker 2: Or you know the seasoning, the char you get.
• 23:12
  Speaker 2: You can ask for that right.
• 23:14
  Speaker 2: But talk just one more time because it's always fascinating.
• 23:18
  Speaker 2: You know you took it to another level and it's I don't hear this story too many times, so it's unique.
• 23:27
  Speaker 2: And you know you came from the cupridge working at Brown Forman, you know, at one point.
• 23:33
  Speaker 2: So you have distilling experience, you've got cupridge experience, you've got all the different things and you've culminated it in what's about to go into this, into this bottle, real soon.
• 23:44
  Speaker 2: Talk about that.
• 23:48
  Speaker 4: So yeah, the first two years that we made whiskey at Bardstown Bourbon Company, we acquired our barrels from Kelton Couch actually a local Kentucky, and I basically gave them the specifications, but I also went and oversaw the production of the barrels.
• 24:04
  Speaker 4: But we've taken that a step further and kind of what you mentioned.
• 24:08
  Speaker 4: I started my consulting company in 2017 and started working with Drayne Barrel Spears, so it was chicken cock whiskey.
• 24:15
  Speaker 4: I picked up another client out and white sulfur springs, west Virginia.
• 24:20
  Speaker 4: A group of guys are members of the Greenbrier Resort, white sulfur springs.
• 24:24
  Speaker 4: And if anybody knows that part of West Virginia and Appalachian Mountains the.
• 24:30
  Speaker 4: Greenbrier Resort's a very nice exclusive resort, but that's all there is of those Appalachian Mountains.
• 24:34
  Speaker 4: It's extremely economically depressed.
• 24:36
  Speaker 4: And so these guys, a bunch of guys that are members of the Greenbrier they got together on Christmas party and they started talking about what kind of business could they create to generate jobs for that economically depressed area.
• 24:47
  Speaker 4: One of the guys that had been into whiskey business said you know, the last couple of years I've had a hard time getting barrels.
• 24:53
  Speaker 4: And he said man, we got all kinds of white oak trees in these Appalachian Mountains.
• 24:56
  Speaker 4: Does anyone see those trees cut, shipped overseas?
• 24:58
  Speaker 4: Why don't we cut them and let's make barrels?
• 25:01
  Speaker 4: So they picked up the phone, called a consultant they were using.
• 25:04
  Speaker 4: He picked up the phone and called me and said hey, this is right in the wheelhouse, can you help these guys out?
• 25:09
  Speaker 4: So I did.
• 25:09
  Speaker 4: I helped them design a food bridge.
• 25:12
  Speaker 4: I helped them design a stave mill.
• 25:14
  Speaker 4: When they got the stave mill bill I went out and trained the employees how to quarter saw white oak how to cut staves and headings.
• 25:20
  Speaker 4: You know what defects to look for, how to cut off the defects without wasting wood and how to stack the staves and headings so you could get airflow through the stacks to dry the wood properly.
• 25:29
  Speaker 4: And when they got the coopers built I went out and trained the employees how to build quality barrels.
• 25:33
  Speaker 4: So through that relationship I've been going out of the year in advance and I personally select the logs kind of the log pile and we take those logs and we cut our staves and headings out of those logs, we stack them and then we let them sit outside in natural air dry nine to 12 months and then about a week and a half before we're scheduled to make our whiskey and barge down you know I was going back out there to the coopers.
• 26:02
  Speaker 4: They would bring those staves and head into the coopers with their nine to 14% moisture content, where they need to be.
• 26:08
  Speaker 4: But that was there to oversee the process, ensure that every barrel was constructed properly, every barrel was toasted properly, took medium plus toast, every barrel was charred properly, number three level charred.
• 26:18
  Speaker 4: So essentially, as we say, I had oversight of barge barrel and bourbon to buy.
• 26:25
  Speaker 4: Now, as our brand has grown, I can't physically, can't logistically, be out of the coopers nonstop every month and so forth.
• 26:33
  Speaker 4: So what we've done is I've turned those specifications over to the coopers company and I say, okay, here's our specs, I'll check in from time to time, but I can't be out there, that kind of overseeing the entire process.
• 26:44
  Speaker 4: So that's kind of where we're at.
• 26:45
  Speaker 4: So the barrels, when they get to the story to fail, I inspect them, I look, take a flashlight actually, look down.
• 26:52
  Speaker 4: They should have the number three level toast, and so they're doing.
• 26:56
  Speaker 4: This year it was the first year we had to do that and the barrels turned out great, and so it's doing great Now.
• 27:03
  Speaker 4: I chased her every six months and it's progressing wonderfully.
• 27:08
  Speaker 5: Awesome awesome.
• 27:09
  Speaker 2: Do you have a question for Greg at all?
• 27:11
  Speaker 2: You need anything you wanted him to talk about.
• 27:17
  Speaker 5: So what do they do?
• 27:18
  Speaker 5: Do they replant trees at the rate that they process?
• 27:23
  Speaker 4: the white oak.
• 27:24
  Speaker 4: No, it's an interesting question.
• 27:25
  Speaker 4: A lot of people get concerned about that and there are some programs to maintain the inventory of white oak and other species.
• 27:34
  Speaker 4: I guess sustainability.
• 27:36
  Speaker 4: But when I was in the coopers industry, I'm getting a report Basically every month from the National it's called National Hardwood Association and the Department of Forestry actually does an inventory Basically.
• 27:55
  Speaker 4: how they do it I'm not sure, but they'll fly over a section of wooded area and on the ground they know kind of the percentage of trees or what species of trees are in that area.
• 28:04
  Speaker 4: But they take an inventory and every five years they do this inventory.
• 28:09
  Speaker 4: And the interesting thing is that five years previous to that inventory I was looking at, the inventory had grown like 15% more than what was five years ago, and in five years before that it grew another 15% from where it was five years before that.
• 28:26
  Speaker 4: So what happens is you take a big old oak.
• 28:29
  Speaker 4: It takes a long time for oak trees to grow.
• 28:31
  Speaker 4: They grow very slow.
• 28:33
  Speaker 4: Well, when you cut that oak tree down, you get all these anchors that are planted and sprouted, so that one tree was.
• 28:40
  Speaker 4: Now the canopy opens up the sunshine down.
• 28:42
  Speaker 4: Now you got 10, 15 oak trees where that one tree was, and so it's survival of the fittest, I guess in Mother Nature as well.
• 28:50
  Speaker 4: But so that's kind of what.
• 28:52
  Speaker 4: It's kind of self-sustainable, but by the same token we don't want to lose sight and make sure that we've got adequate resources to last for a long, long time.
• 29:03
  Speaker 2: So Well, I mean, when you think about how many barrels are being made and how, like a tree, it's one barrel per tree, correct On some of the or?
• 29:17
  Speaker 4: It depends on the size of the tree.
• 29:18
  Speaker 4: I think the average probably close to one and a half barrels per tree.
• 29:22
  Speaker 2: Okay so, but you know, we got to taste that whiskey at it's what I think in November or September it was like three and a third years old, I think that's what it was three and a half, three and a half, and it is exciting.
• 29:44
  Speaker 2: I can't help wait.
• 29:46
  Speaker 2: You know we were talking about initially just getting into.
• 29:51
  Speaker 2: When you got your stuff into the bottle, you know, and we were talking about that with young nose and Xavier, and you know, at the time you were like, you were like, well, I don't even know if I'll be here, but you're definitely freaking here, that's for sure, and it's happening so okay, so it's been.
• 30:10
  Speaker 2: We're really happy to.
• 30:11
  Speaker 2: I think you've done a great job.
• 30:16
  Speaker 2: You know going over everything that you've got and I think you this is something 100% you're associated with and you can be very proud of.
• 30:30
  Speaker 2: I don't think there's a.
• 30:32
  Speaker 2: You know there's other brands doing, you know, contract distilling, but it's not quite the same way of everything that you've done and it shows in the bottle.
• 30:43
  Speaker 2: There's no doubt about it.
• 30:44
  Speaker 2: Here in Ohio, we love, we love it.
• 30:47
  Speaker 2: I can see it moving all the time, the bourbon and the rise there.
• 30:52
  Speaker 2: It's something you know, it's a.
• 30:55
  Speaker 2: In my opinion, it's special, it's just as good as anything you can have that's allocated.
• 31:01
  Speaker 2: And you know, as you keep getting this in, you know this whiskey in the bottle and last year when we, when we did the tasting at the the different places, I got to taste what you had put in.
• 31:15
  Speaker 2: You know your stuff in the bottle on the regular chicken cock, and it wasn't.
• 31:20
  Speaker 2: It was a noticeable difference in not that it was, the other stuff wasn't good, but you had a sweetness in it that you know.
• 31:32
  Speaker 2: And now you're starting to.
• 31:34
  Speaker 2: What would you to say?
• 31:35
  Speaker 2: You know, when you're doing these batches for the, you're gonna.
• 31:39
  Speaker 2: You got the consistency and you know everybody always talks about consistency.
• 31:44
  Speaker 2: What's in the bottle?
• 31:45
  Speaker 2: But you are, you keep upping the game.
• 31:48
  Speaker 2: What's in the bottle?
• 31:48
  Speaker 2: It's not.
• 31:49
  Speaker 2: It's like who's gonna complain that if it's each time you buy it it's better?
• 31:54
  Speaker 2: I'm not.
• 31:57
  Speaker 2: I can tell you that.
• 31:58
  Speaker 2: So so talk about now what we've got, what, what.
• 32:04
  Speaker 2: What we've got right, what we're gonna taste and what you want us to do, because you came up with that.
• 32:09
  Speaker 2: We've got our.
• 32:11
  Speaker 2: I've got the Scotchy bourbon boys, glen Caron's, but I also have our chicken cock tasting glasses from a couple years ago when I joined you and I decided to break some that I was gonna take home, so that everybody in the room then sent me home with like 12 of them.
• 32:29
  Speaker 2: So I'm stocked on my chicken cock tasting glasses.
• 32:35
  Speaker 4: Well, one other quick note about the barrel picks.
• 32:38
  Speaker 4: You know this year.
• 32:38
  Speaker 4: I mentioned that the previous ones this year were actually our barrel picks the bourbon that I actually was responsible for producing, and so we've got like a hundred barrels that were going to barrel picks this year and that had programmed well on its way.
• 32:52
  Speaker 4: People are picking them up left and right.
• 32:55
  Speaker 4: I had a group from Iowa here last night, from the high B stores in Iowa, and they actually bought two barrels last night.
• 33:02
  Speaker 2: So yeah, you know they're talking about the bourbon boom a little bit being.
• 33:08
  Speaker 2: You know, maybe it's not, it's leveling off.
• 33:11
  Speaker 2: I think it might be leveling off on the amount of brands that can be out there, but the good brands I don't think it's gonna level off.
• 33:19
  Speaker 2: I think if you're putting really good whiskey and you're doing all the right things, that's that the boom isn't over for that type of whiskey.
• 33:31
  Speaker 4: Right, but I wanted to talk about the night.
• 33:33
  Speaker 4: Primarily was the new brand that you can get coming out.
• 33:35
  Speaker 4: It's not on the shelf yet.
• 33:36
  Speaker 4: We bought some of it in our first two batches in February and then this week we're battling batch three or four, but then this is our chicken cock, small batch Kentucky straight bourbon whiskey.
• 33:49
  Speaker 4: Now, this is the same bourbon as this one right here, our flagship Detective Straight Bourbon.
• 34:00
  Speaker 1: What do you have?
• 34:00
  Speaker 4: Flagship Detective Straight Bourbon is 90 per unit and the small batch is actually 100 per unit.
• 34:07
  Speaker 4: A typical batch dump size for our Detective Straight Bourbon our flagship is 40 to 80 barrels, depending on how many cases we've ordered about 40 to 80 barrels For the small batch, batch one and it's said that everybody you know this was batch one.
• 34:26
  Speaker 4: It had six barrels in it.
• 34:28
  Speaker 4: The second batch had seven barrels.
• 34:30
  Speaker 4: The third and fourth batch both had five barrels.
• 34:33
  Speaker 4: So they truly are small batch, and the thing I want people to understand is that small batch can create a flavor, a huge flavor.
• 34:42
  Speaker 4: Now what.
• 34:44
  Speaker 4: I want you to do, since it is the same bourbon.
• 34:46
  Speaker 4: If you got the Detective Straight Bourbon or some of that in a Gling-Cares, well I've got them right here myself.
• 34:52
  Speaker 4: What I like to do?
• 34:54
  Speaker 4: Because again, this is out on the market but I've taken it around to something.
• 34:58
  Speaker 4: I was down in Jacksonville last week with it.
• 35:00
  Speaker 4: I was up in Chicago the week before that and I want people that got a smell and pick the other up and see the difference.
• 35:13
  Speaker 4: What happens is on a flagship brand you're dumping 40 to 80 barrels and you all know you can take the same whiskey from the same batch.
• 35:23
  Speaker 4: You can put it in two identical barrels.
• 35:25
  Speaker 4: It came from the same coopers, from the same trees.
• 35:27
  Speaker 4: You can put those whiskey in the warehouse side by side, those barrels side by side.
• 35:32
  Speaker 4: They're for the same length of time.
• 35:33
  Speaker 4: When you take that whiskey out after it's mature it can be just totally different, totally different.
• 35:39
  Speaker 4: What happens is 40 to 80 barrels.
• 35:41
  Speaker 4: You're going to have barrels that are less flavorful than the ones that are really full of flavor, and so that will tend to dilute the full flavor.
• 35:48
  Speaker 4: So by going to this small batch again, small batch equals big flake we're able to kind of select areas that really are reducing some fantastic bourbon and then create some small batches Again.
• 36:01
  Speaker 4: It gives us a little bit another spot on the shelf, side by side with the bourbon and the rice.
• 36:07
  Speaker 4: I'm sure they can put the rice on the shelf next to the bourbon.
• 36:09
  Speaker 4: A lot of them have their own rice section.
• 36:11
  Speaker 4: But it gives us a wider shelf presence.
• 36:13
  Speaker 4: But the flavor of this is just phenomenal.
• 36:15
  Speaker 4: I mean just in the comparison.
• 36:18
  Speaker 2: Okay.
• 36:18
  Speaker 2: So for everybody out there, okay, josh Charleston says hi, hello from Wisconsin, josh.
• 36:25
  Speaker 2: And then also we got Jamie Siegel watching and he loves he's out of Wisconsin and he loves it and he's talking about how he needs to find the barrel picks and also the small batch.
• 36:35
  Speaker 2: Now, but I want to just throw out there that I mean you're talking a 40 to 60 barrel batch for your flagship, right?
• 36:46
  Speaker 2: That's what you're talking about.
• 36:48
  Speaker 2: Each time you make it, to make it what it is, that's that's.
• 36:54
  Speaker 2: I mean, that's a that's smaller than a, than a lie, than a big guy.
• 37:00
  Speaker 2: Small batch in the first place, like, for instance, elijah Craig, small batch, I mean.
• 37:06
  Speaker 2: Or, if you're talking about a small batch Jim beam product, these are not.
• 37:10
  Speaker 2: They're.
• 37:12
  Speaker 2: They're hundreds of barrels as a small batch, opposed to thousands of barrels for their flagship.
• 37:17
  Speaker 2: I mean, their flagship is designed to go to basically make sure every day somebody can have a bottle if they want to drink one every day, and you know that's.
• 37:29
  Speaker 2: But now you take your palette, your expertise and you basically I mean to do a three barrel small batch, one.
• 37:41
  Speaker 2: While you're doing your 40 to 60 batch, you're tasting through barrels that probably are a little bit.
• 37:50
  Speaker 2: They're good, or they're?
• 37:52
  Speaker 2: They're so good that it's going to take your flagship, flagship flagship off, off profile, whereas you can tell that, although this is on profile to the flagship, when you taste the two, the sweetness is just.
• 38:08
  Speaker 2: You know that.
• 38:10
  Speaker 2: What honey, what are you picking?
• 38:13
  Speaker 2: It's almost it's.
• 38:15
  Speaker 5: He's very warm, sort of burnt sugar, little bit of toasty notes, but the body is so big.
• 38:27
  Speaker 5: I mean it's.
• 38:27
  Speaker 5: You know the flavor just stays and stays, and stays.
• 38:32
  Speaker 5: I mean it's, yeah it just doesn't quit.
• 38:34
  Speaker 2: It's also not fair.
• 38:35
  Speaker 2: It's 100 proof opposed to nine.
• 38:46
  Speaker 4: So, to your point.
• 38:47
  Speaker 4: I mean, you know, small batch is a relative term, small batch, the term small batch been around time.
• 38:52
  Speaker 4: And you're right, the big players, you know, when they do a small batch, typically regular dump is, you know, 400 to 800 barrels, right?
• 39:04
  Speaker 5: And so anything less than 400 is probably a small batch.
• 39:07
  Speaker 2: Yeah, and I can say that.
• 39:09
  Speaker 2: So small batches for me on the big brands.
• 39:14
  Speaker 2: A lot of times where I have a problem, when someone, when I'm having Lars, a heaven hill product or you know a different, sometimes what I find is the pepper or the spice on it will, or the heat drowns out the flavor.
• 39:39
  Speaker 2: You get this spicy note, this peppery note in there.
• 39:43
  Speaker 2: Now, if you go to like some of their premium, you know let's just take, for instance, elijah Craig and you go to their premium brands that that spice is now controlled, but the small batch always seems to be consistently what it is and it's hard for me to taste, taste the flavor where on both of yours I, you, do your the pepper spice, it's got a nice hug and it's beautiful.
• 40:14
  Speaker 2: But it does not drown out all the flavors, but there's but that the little bit of heat happens on the back of your throat, where it's not on your tongue, and a lot of times when you get that pepper and that he done, I get the pepper and the heat on my tongue.
• 40:30
  Speaker 2: I can't taste the bourbon flavors.
• 40:34
  Speaker 2: So this is so flavorful on both ends and I you know what you had me, you know, connect the dots here.
• 40:44
  Speaker 2: You're still on flavor profile.
• 40:47
  Speaker 2: I mean it tastes like your whiskey, your, your flagships.
• 40:53
  Speaker 2: This, the small batch, still is on that same, that you feel like it's the the same whiskey, but it's it's sweeter.
• 41:02
  Speaker 2: And there's some things, some notes that hit in different places.
• 41:08
  Speaker 4: And what other beautiful part about this, what I really like to our small batch?
• 41:12
  Speaker 4: On the average it's gonna be about $10 higher than their flagship burb, only $10 different.
• 41:19
  Speaker 4: So it's this price very well.
• 41:22
  Speaker 2: Yeah, and I think I mean you guys when you first came out.
• 41:27
  Speaker 2: That's one thing that I know with chicken cock is that when you first came out, a lot of the brands have gone up In price and pretty much it's held price.
• 41:39
  Speaker 2: I mean, I'm actually lowered our price.
• 41:42
  Speaker 4: We had some of the LTOs initially.
• 41:43
  Speaker 4: You know some of the investors that were pretty proud.
• 41:47
  Speaker 4: I mean, we had pretty high price point.
• 41:49
  Speaker 4: But Luckily the current sales group we have, we're able to Convince the top management.
• 41:57
  Speaker 4: Today let's let's kind of rethink this.
• 42:01
  Speaker 4: And so the LTOs we drop the prices on most of the LTOs and we line price, because our ride was always about $10 higher than the bourbon and so we brought the ride down as well.
• 42:11
  Speaker 4: So we've actually reduced our prices compared to or used to, like you said, most people have increased the prices.
• 42:17
  Speaker 2: Right, and I think when you came on Initially you were in the ballpark of what everybody was doing.
• 42:23
  Speaker 2: It wasn't like you were overpriced, but then all this, I mean it's, it's, it's almost kind of accidental genius, because you're at, you're in the ballpark, and then all of a sudden you go there and it's lower.
• 42:37
  Speaker 2: How is that a bad thing?
• 42:41
  Speaker 2: I mean, while everything else is going up five or ten dollars, you drop three or four dollars and I Honestly, and then through this whole thing, you've held that price.
• 42:56
  Speaker 2: It didn't go up, were, like I said, everybody else was, is and has been going up.
• 43:02
  Speaker 2: But you know that's one thing you, you guys, have done a really good job at.
• 43:08
  Speaker 2: And also, I will say that, and you know, you also are evolving the, the, the high-end part of your spirits, to be More in line to what everybody's come up to, opposed to still above it.
• 43:25
  Speaker 2: You know what I mean.
• 43:26
  Speaker 2: Those spirits, what they were first introduced at, that's not what they're selling at now.
• 43:30
  Speaker 2: So if you've Were initially seeing some of the tin and the tin series and it was too much for you, go back and check it out now, because it's right there with everything else that the bourbon people have.
• 43:46
  Speaker 2: You know you're right back into their Sweet spot on a high-end bourbon.
• 43:52
  Speaker 2: There's no doubt about it.
• 43:55
  Speaker 5: So what I noticed about these two, something that really stands out, is that the smaller batch is sweeter on the nose, sweeter on the you know back palette, a little more Spice up front, but not so much that, like Jeff said, it burns out your taste buds.
• 44:12
  Speaker 5: But the finish is where you really Taste that flavor profile, like you.
• 44:18
  Speaker 5: You know, if you taste a little bit of the your this one here and Then what I remember from the finish on this is right on point with that flavor profile.
• 44:28
  Speaker 2: So there's a lot of vanilla on that and it's really good, which is what you get sort of on the front of.
• 44:39
  Speaker 5: Yeah, yeah it's your regular chicken cup.
• 44:43
  Speaker 2: Yeah, oh, all right, we were fortunate to do.
• 44:46
  Speaker 2: Yeah, josh did a seven year 120.6 Pick with the and then he says they were fortunate, but it's it.
• 44:57
  Speaker 2: But honestly, as we know, greg, the people who you met out there and the groups that you met, you definitely knew the people and you were able to.
• 45:12
  Speaker 2: The people that Received you so well and were able to do those picks, and that's just fantastic.
• 45:18
  Speaker 2: I mean it's, I consider you a part of my family, it's like you're a friend, you're, you're legit, you're true, you love life, you live life.
• 45:32
  Speaker 2: Sometimes I don't know where you're getting all your energy, because I I do about a third of the traveling that you do and it kicks my ass.
• 45:41
  Speaker 2: So, but so let's just real quick.
• 45:45
  Speaker 2: Now that we've done that, um, I, if you can find this small batch, you need to get it.
• 45:51
  Speaker 2: I'm hoping that it hits the hits Ohio shelves soon.
• 45:55
  Speaker 2: That should right.
• 45:59
  Speaker 4: We the official release.
• 46:01
  Speaker 4: It's gonna be April 1, but I know it's gonna be hitting some markets here, probably in the next week or two before April 1.
• 46:07
  Speaker 4: But yeah, the official release is April 1.
• 46:10
  Speaker 2: Okay, that's great.
• 46:11
  Speaker 2: And then I just want to real quick cover that the, the couple, the couple barrel picks.
• 46:20
  Speaker 2: How Phenomenal that that, if, as they keep coming out right, you're gonna that's something, that you're just gonna pick those barrels and they're just gonna keep getting better in that series.
• 46:34
  Speaker 2: That you had this, kevin kissner, I, I mean this, I Basically, although there was a snafu To get it, but that that was based off of the expansion of your new marketing team.
• 46:50
  Speaker 2: Right, they were.
• 46:51
  Speaker 2: They were had to be educated on how to get it to the people, because it was.
• 46:58
  Speaker 2: It's just kind of like, if you go off of, you can't.
• 47:01
  Speaker 2: It's such a trick.
• 47:03
  Speaker 2: You're in 49 states and To be in 49 states, one person cannot Cover all the different rules and regulations, as you know, right, I mean, ohio's its own animal tax, you know there's.
• 47:20
  Speaker 2: There's different places, you know, and I, I just find that you've Hit that sweet spot in in the markets, you know it's.
• 47:30
  Speaker 2: You've got your, your higher-end stuff, but then your base product can go in and you're supplying enough of it, right.
• 47:41
  Speaker 4: I mean it's growing.
• 47:43
  Speaker 4: We're a very small brand, like in Paris, and we're expanding.
• 47:48
  Speaker 4: We're growing, so it's moving in the right direction.
• 47:54
  Speaker 2: Yeah, and so I mean, but you, just have your basis covered.
• 48:01
  Speaker 2: You've got the special single barrels that get released onto the website.
• 48:06
  Speaker 2: You've got groups doing single barrels.
• 48:09
  Speaker 2: You've got your bourbon and your rye on the shelf.
• 48:13
  Speaker 2: There's a lot of places or it's like where you know.
• 48:21
  Speaker 2: When I go into my liquor store because you initially were on the shelf right away, you know right what you supplied with chicken cock.
• 48:32
  Speaker 2: You hit the state of Ohio and it went on the shelf and you had your bourbon and your rye there.
• 48:38
  Speaker 2: It's right where it, right in the middle on the top shelf where you want to be Whereas there's a lot of brands that were.
• 48:46
  Speaker 2: They came in their blenders, which I'm nothing against blenders, there's a lot of good blending but it was good to supply was difficult.
• 48:58
  Speaker 2: They ended up down the line.
• 49:01
  Speaker 2: You know what I mean.
• 49:03
  Speaker 2: So you look at what you guys did to get recognition.
• 49:06
  Speaker 2: I mean it doesn't matter what single liquor store I walk in in the state of Ohio.
• 49:11
  Speaker 2: I've walked into a lot of them Columbus, cleveland.
• 49:14
  Speaker 2: You and you've done the same thing.
• 49:16
  Speaker 2: It's position properly based off of what you guys have done.
• 49:23
  Speaker 2: So I 100% keep cheering you on and supporting you and I hope we can bring you on coming up with Tyler and everything we got.
• 49:33
  Speaker 2: Now you've got a team.
• 49:34
  Speaker 2: We got a team to you know.
• 49:40
  Speaker 4: I know you all be down in New Orleans, new Orleans Bourbon Festival, and we were talking about the nine year double low that we did with garden and gun.
• 49:47
  Speaker 4: Well, we also did a nine year old double low with the New.
• 49:50
  Speaker 4: Orleans, bourbon Festival.
• 49:51
  Speaker 4: Beautiful package.
• 49:53
  Speaker 4: It's a starburst pattern bottle with the jigger cap but it's a black label in his court.
• 49:59
  Speaker 4: It's got the money grub colors of the purple and the gold and the green and it just it's got a effervescent type.
• 50:05
  Speaker 4: Look to it.
• 50:06
  Speaker 4: So it's beautiful package.
• 50:08
  Speaker 4: But yeah, we'll be down there next week, you know, promoting the brand and be a part of the festival and tasting and I'll be signing a lot of bottles.
• 50:17
  Speaker 4: Anybody's interested by those?
• 50:19
  Speaker 4: I'll be at the festival itself.
• 50:21
  Speaker 4: I know Bob was looking forward to that.
• 50:26
  Speaker 2: So so are we.
• 50:27
  Speaker 2: So, yeah, we're looking to now.
• 50:29
  Speaker 2: Is it available right there at the festival?
• 50:32
  Speaker 2: I mean you can pick it up.
• 50:35
  Speaker 4: I understand the Thursday afternoon like five to seven.
• 50:41
  Speaker 4: There's a pretty good size liquor store that actually got a couple of called Dorygnax and up in Metterley, louisiana.
• 50:46
  Speaker 4: I'll be there for five to seven doing a bottle signing at their place.
• 50:51
  Speaker 4: But then I go to the VIP party that Thursday night.
• 50:54
  Speaker 4: Friday and Saturday night, with the grand tastings going on, I'll be at the chicken cock booth signing bottles from seven to nine both those evenings as well.
• 51:04
  Speaker 2: So Thursday night the VIP party.
• 51:07
  Speaker 2: Where's that?
• 51:12
  Speaker 4: I don't know what building it's in, but it's part of the festival.
• 51:15
  Speaker 4: Okay, yeah.
• 51:17
  Speaker 2: All right.
• 51:17
  Speaker 2: So that's wonderful, all right, anything else you?
• 51:22
  Speaker 5: want to add.
• 51:25
  Speaker 4: Yeah, well, yeah.
• 51:27
  Speaker 4: So next Tuesday, the 19th of this month, we back at.
• 51:32
  Speaker 4: Barstown making whiskey.
• 51:33
  Speaker 4: I'm going to be making something unique, unlike we've done so far.
• 51:38
  Speaker 4: I'm going to be making a very first chicken cock weeded bourbon.
• 51:45
  Speaker 5: Oh, my God.
• 51:49
  Speaker 4: It's the same percentage.
• 51:51
  Speaker 4: Mashbills, Our mashbill on our bourbon 70% corn, 21% rye, 9% bauldard barley.
• 51:57
  Speaker 4: This will have 70% corn, 21% soft red wheat, winter wheat, and it's going to have 9% bauldard barley.
• 52:08
  Speaker 4: So very similar and what I'm looking for is going to be at least four years old before we bought it, if I have anything to say with it.
• 52:14
  Speaker 4: But I want people to understand, just like we did today.
• 52:19
  Speaker 4: You have to understand our flagship bourbon against the same bourbon, only at 100 proof and small batch.
• 52:26
  Speaker 4: I want people to understand what we did.
• 52:29
  Speaker 4: Bourbon tastes like compared to a ride.
• 52:31
  Speaker 4: Everything, all the other specs are going to be almost identical.
• 52:34
  Speaker 4: It's just matter.
• 52:35
  Speaker 4: It's going to have weed instead, instead of rock.
• 52:39
  Speaker 2: Are they going to let you lay down more than you normally do, or is it still the same?
• 52:45
  Speaker 4: It's very small We've got to.
• 52:47
  Speaker 4: You know we're limited to what we can produce in Barstown and so that's kind of the window we've got to work with.
• 52:52
  Speaker 4: So looking forward to that.
• 52:54
  Speaker 4: I've been working with Nick Smith, you know, and I get that all set up, so I'll be down there next Tuesday and making that whiskey.
• 53:02
  Speaker 2: So is the intricacies of making a weeded and distilling a weeded bourbon a little bit different, Like are the times off the cooker or the temperature off the cooker or the fermentation a little bit different.
• 53:19
  Speaker 4: The temperature.
• 53:20
  Speaker 4: The cooking temperature will be a little bit different.
• 53:22
  Speaker 4: Rye typically we cook our rye at 180 degrees Fahrenheit, or it'll hold it for about 15 minutes.
• 53:28
  Speaker 4: We'll still hold the wheat 15 minutes only.
• 53:31
  Speaker 4: It's going to be down to 154 degrees Fahrenheit, so a little bit more heat.
• 53:37
  Speaker 4: Again, wheat's a little bit, say, more susceptible to mess it up, and again, 21% wheat's pretty high If you look at the old Fitzgeralds, the Vickers Marks, the Pappity, the Wellers, all the wheat of the Irvins that are out there.
• 53:55
  Speaker 4: Typically they're in the 16-18% wheat range.
• 53:59
  Speaker 4: So we're going to have a pretty high wheat recipe.
• 54:01
  Speaker 2: So you do realize you just gave me a reason to live for more years.
• 54:05
  Speaker 2: It's like you know, your stuff was coming, it was coming out and I'm like, what do I got to live for?
• 54:14
  Speaker 2: I'm tasting all the stuff After this, what is there?
• 54:17
  Speaker 2: And now you gave me a reason.
• 54:19
  Speaker 4: Let's hope you're bringing, the three of us can sit down together and taste it for a while.
• 54:23
  Speaker 2: I can't wait till we taste the chicken cock.
• 54:26
  Speaker 2: We did 12 years Now that would be you know that takes us into a different level, but at the same time we should be around, right, we got to just convince that a couple of those barrels as you go through and you're tasting through can.
• 54:41
  Speaker 5: I can promise you I won't be able to sit on this chair in 12 years.
• 54:44
  Speaker 2: No, we're going to be buying new chairs, so what do you think of the new bar top?
• 54:48
  Speaker 2: With all this, we have a lot more space and you know normally me and Roxy when we're sitting down here we were like elbow to elbow and kind of like so it just did.
• 55:01
  Speaker 2: Daniel Burton was he does and makes furniture.
• 55:06
  Speaker 2: This is recovered barnwood.
• 55:09
  Speaker 2: So, we loved had him, had him produce this and went down and, yeah, it's beautiful, I just got to put some.
• 55:16
  Speaker 2: I've got some barrel staves to put out front.
• 55:19
  Speaker 2: I need one more barrel.
• 55:20
  Speaker 2: So once I got that, I'll just build it up in the front and they have a nice.
• 55:26
  Speaker 2: Then we'll back the camera off a little bit to show a little bit more, maybe put a Scotchy Bourbon Boys logo up there or whatever.
• 55:32
  Speaker 2: So, anyways, okay, so did you just announce that we did bourbon just right here on the podcast?
• 55:41
  Speaker 4: That's it, man.
• 55:42
  Speaker 4: Oh my God, that's new.
• 55:43
  Speaker 4: That's just how you made it, jeff.
• 55:45
  Speaker 2: You haven't even made it and you're just going to begin and you're a time you heard it first, right here.
• 55:50
  Speaker 2: So what's the date that I have to come down just to hang out with?
• 55:54
  Speaker 4: you that day Next week, at March 19th actually.
• 56:00
  Speaker 2: Oh, so you're making it the day before or the day before you go to, so it will be actually fermenting when you leave.
• 56:12
  Speaker 2: That's great.
• 56:16
  Speaker 5: That's great.
• 56:16
  Speaker 5: Then you got to go four years ahead on the calendar and make a start.
• 56:20
  Speaker 5: Mostly when I get back.
• 56:21
  Speaker 4: I try to get down there too when, apparently, because I do like to kind of inspect the barrels now that we're getting them back to normal, yeah yeah.
• 56:30
  Speaker 2: But I mean, do you still have it's not like you're just what you did for those couple of years.
• 56:39
  Speaker 2: I mean I'm going to have to get multiple bottles because I'm going to put them up, have them sign you sign it because, honestly, that level of thought into the barrel, just it was just very unique and you were able to do it but you knew it would be almost impossible to sustain.
• 56:59
  Speaker 2: But we got a couple more years of some fantastic stuff coming out and then, like you said, now you've gotten somebody making your barrels.
• 57:09
  Speaker 2: They do the specific things that you're asking for how it's seasoned, they're doing that.
• 57:16
  Speaker 2: And then they're also charring it to the level that the toast and the char that you want.
• 57:21
  Speaker 2: So it's not like you're just throwing the whole formula out.
• 57:24
  Speaker 2: Right, right, so yeah.
• 57:29
  Speaker 4: So we're always trying to come up with different innovations.
• 57:32
  Speaker 4: And again, a couple of LTOs.
• 57:35
  Speaker 4: One of the LTOs where the LTO we have coming out at the end of this year it'll probably be on the shelf October, november, december.
• 57:43
  Speaker 4: The last quarter I'm actually in the process of aging and finishing our bourbon, five-year-old bourbon, in Mizunar old barrels I don't know if you from any of Mizunar old, Japanese old, it's happening.
• 57:56
  Speaker 4: It's a totally different flavor profile, very Asian spices but sandalwood type of taste to it.
• 58:04
  Speaker 4: It's unique.
• 58:04
  Speaker 4: It's unique, it's progressive nicely.
• 58:06
  Speaker 4: And while I'm down there, next week actually, I'm going to start working with Travis Cantrell, the QC manager there.
• 58:11
  Speaker 4: I'm going to start working on what proof we need to bottle that.
• 58:16
  Speaker 4: So we still got several months to do so?
• 58:19
  Speaker 2: is that one?
• 58:19
  Speaker 2: So the Mizunar oak is it potent and you got to get it out quick, or is it subtle and you have to leave it for a while?
• 58:27
  Speaker 2: It depends how you handle it, Jeff.
• 58:29
  Speaker 4: It's progressing nicely.
• 58:30
  Speaker 4: I eat a sample every month.
• 58:33
  Speaker 4: It's not amperon.
• 58:35
  Speaker 4: Yeah, it's not amperon.
• 58:37
  Speaker 4: Amperon is a cinnamon bottle.
• 58:39
  Speaker 4: This has some kind of I used to say it, what I call Asian spices, Little little hot spices, but they're softening longer.
• 58:47
  Speaker 4: It sits in their softness.
• 58:49
  Speaker 4: Most of the whiskeys that are aged or finished in Mizunar oak are Irish whiskeys and Scottish.
• 58:55
  Speaker 4: They don't leave them in there for 20 years.
• 58:57
  Speaker 4: I mean, they leave them in a long time.
• 58:59
  Speaker 4: Okay, we don't have that kind of time.
• 59:03
  Speaker 4: And these are expensive barrels.
• 59:03
  Speaker 4: One barrel of Mizunar oak is $5,000.
• 59:07
  Speaker 4: Wow.
• 59:08
  Speaker 2: Well, but it's legitimate because it's only grown on the island of Japan, right.
• 59:15
  Speaker 2: That oak only exists there, and there's very little of it.
• 59:21
  Speaker 2: I mean, the trees are small.
• 59:26
  Speaker 4: Yeah, they're over 200 years old.
• 59:28
  Speaker 2: Yeah, so you're basically chopping down history and they just don't want to do that on a consistent basis, right?
• 59:34
  Speaker 2: Most of them are probably preserved.
• 59:39
  Speaker 2: It's just the ones, yeah, like you said.
• 59:41
  Speaker 2: But I heard about that a little bit, like you said, through the Japanese whisky that was being released in those barrels.
• 59:53
  Speaker 2: So it's a used barrel.
• 59:55
  Speaker 2: Is it Japanese whisky that you was in there before, or was it just?
• 1:00:01
  Speaker 2: Was it Scotch?
• 1:00:02
  Speaker 4: These are new barrels.
• 1:00:04
  Speaker 2: These are new, so those just hit the market because obviously because I've heard a couple of people that's just crazy.
• 1:00:12
  Speaker 2: Good thing here, cheers to Mane because he can get those barrels.
• 1:00:18
  Speaker 2: So not everybody is in for a $5,000 barrel, right.
• 1:00:23
  Speaker 4: And, as you said, they're so expensive that we'll probably reuse it and do some other innovation, maybe with a rye whisky or whatever.
• 1:00:29
  Speaker 2: We're going to do another innovation with them because, yeah, that's an expensive part of the overall barrel and making the case of whisky, of it Right and honestly, as you go forward, cheers to what Chickencock is doing as far as innovation, because now that you have your distilled spirits and you have certain things you can do and how you can finish it, the possibilities are endless right.
• 1:00:59
  Speaker 4: They really are, and that's the unique thing about this bourbon boom and in today's bourbon lovers they do typically like the higher proof stuff, but they also like a lot of multiple flavors that aren't in traditional type bourbon whisky.
• 1:01:14
  Speaker 4: So it's fun.
• 1:01:19
  Speaker 2: It's just like the collection's getting big, and you've done such a great job.
• 1:01:25
  Speaker 2: I just look forward to what's happening and thank you for being the friend of the Scotchy bourbon boys, thank you for being our friend and I understand I don't know why I was blessed, but I was blessed to understand that you are an artist and you know what you're doing.
• 1:01:49
  Speaker 2: So, just keep doing it.
• 1:01:52
  Speaker 4: No man trying to make good whisky.
• 1:01:55
  Speaker 2: See, that's humble, but it's total bullshit, because not only that, but he gets, he gets life and he although he'll never say it, but this is artistry, you're an artisan, so just keep doing it.
• 1:02:11
  Speaker 2: All right, we've got it covered now.
• 1:02:15
  Speaker 2: Yeah, there aren't no more big, big, huge announcements out of nowhere.
• 1:02:20
  Speaker 2: You dropped that.
• 1:02:20
  Speaker 2: We have a week that you're going to be doing a weeded whiskey.
• 1:02:23
  Speaker 2: I can't wait to hear the comments on that one, because that sounds delicious.
• 1:02:29
  Speaker 2: So does All right everybody.
• 1:02:32
  Speaker 2: All right, we're the Scotchy bourbon boys.
• 1:02:35
  Speaker 2: I'm tiny Roxy, and, on behalf of Greg Schneider, make sure that you check us out on all the social media Facebook, instagram, youtube and X.
• 1:02:48
  Speaker 2: Also on all the podcast formats, mainly Apple.
• 1:02:54
  Speaker 2: I heart Spotify.
• 1:02:56
  Speaker 2: Comcast.
• 1:02:57
  Speaker 2: Lately has I've been getting some viewers on.
• 1:03:01
  Speaker 1: Welcome to that.
• 1:03:02
  Speaker 2: And then make sure you check on our website, wwwscotchyburbonboyscom for all things Scotchy bourbon boys.
• 1:03:09
  Speaker 2: We've got T shirts, we've got Glen Caron's.
• 1:03:13
  Speaker 2: And Remember good bourbon equals good times and good friends.
• 1:03:21
  Speaker 2: Greg Schneider is one of them and my wife Love you.
• 1:03:26
  Speaker 2: And then also remember to drink responsibly.
• 1:03:31
  Speaker 2: Don't drink and drive and live your life dangerously.
• 1:03:36
  Speaker 2: Little Steve will take us out.
• 1:04:04
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 1:04:10
  Speaker 3: Oh, don't ask why.
• 1:04:13
  Speaker 3: Oh, don't ask why.
• 1:04:16
  Speaker 3: I'll tell you we must die.
• 1:04:27
  Speaker 3: I'll tell you, I'll tell you, I'll tell you we must die.