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Cypress Fermentation and Experimental Finishes: A Tasting with Rebekah Neeley · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting area.
• 1:04
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loop, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot, distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership will ensure you many good times with good friends and family.
• 2:25
  Speaker 2: Remember to always drink responsibly.
• 2:26
  Speaker 2: Never drink and drive and live your life uncut and unfiltered.
• 2:29
  Speaker 2: We'll be right back, but what we do, we're drinking every brew man.
• 2:31
  Speaker 2: We talk some shit, but we're telling the truth.
• 2:33
  Speaker 2: Yeah, we're the Scotchy Birdie Boys Raging through hell and making some noise.
• 2:36
  Speaker 2: Yeah, we're the Scotchy Birdie Boys.
• 2:37
  Speaker 2: We're here to have fun and, we hope, to enjoy.
• 2:39
  Speaker 2: We're here, you have fun, yeah.
• 3:02
  Speaker 3: Alright.
• 3:03
  Speaker 4: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:07
  Speaker 4: We're here at the speakeasy at Neely Family Distillery with Rebecca Neely Woo.
• 3:16
  Speaker 4: Yeah, welcome, yes, very excited, honestly, rebecca.
• 3:21
  Speaker 4: We also have Roxy Yay, and we've got the Whiskey Doc and we've got the Super Nash All right and Tony.
• 3:32
  Speaker 4: Of course.
• 3:33
  Speaker 4: Oh yes, but one of the things that I think you're probably the first person in the industry that we kind of met right by going to a discovery.
• 3:48
  Speaker 4: Like yes, we had met some people online and they had some people on the podcast, but not actually.
• 3:55
  Speaker 4: So when we were coming down in that 2021, we were all down as a group.
• 3:59
  Speaker 4: We just started, you know, got through and we were going down and we stopped off.
• 4:03
  Speaker 4: And it's just like I don't have to say the hospitality that you showed us initially you pulled out, you were pulling everything out and whatever, and you know, and the absinthe was out, but then you had that one bottle that did really good, that bourbon bottle and I think at that point you pulled that out.
• 4:21
  Speaker 4: We all tasted it and we're like, yeah, we're hooked, that's what.
• 4:24
  Speaker 5: I do.
• 4:28
  Speaker 4: So it's been a journey right yeah for sure, yeah, you and we've had Royce on before and Royce right now is off doing Royce things.
• 4:37
  Speaker 5: Yes, that's generally what he does.
• 4:39
  Speaker 4: Yes, but initially you're like, well he's.
• 4:43
  Speaker 4: I'm like that doesn't matter, we'll take you.
• 4:46
  Speaker 5: Hey, second best is still second best, right.
• 4:49
  Speaker 5: I'm not the best at a stiller, but at least I'm here.
• 4:59
  Speaker 4: Sometimes Royce even defers to you.
• 5:01
  Speaker 4: Sometimes he does when it comes to tastes of whiskey and everything you just have to.
• 5:06
  Speaker 4: And then what's so cool about the time period that you guys are doing this?
• 5:10
  Speaker 4: I really think the promotion in the industry of women in whiskey and you're such a big part of that.
• 5:17
  Speaker 4: You know what I mean?
• 5:18
  Speaker 4: Yeah.
• 5:18
  Speaker 5: Royce has been a big advocate for that, like he I mean he, you know, loved Jackie.
• 5:23
  Speaker 5: We still love Jackie.
• 5:24
  Speaker 5: She's retired.
• 5:24
  Speaker 5: Now we just hired on Molly Wellman who is in Cincinnati.
• 5:29
  Speaker 5: I mean she's the third favorite Cincinnatian.
• 5:32
  Speaker 3: Like that's a cool, that's a cool thing to win.
• 5:34
  Speaker 5: But she was also voted you know best bartender in North America, two years in a row.
• 5:38
  Speaker 5: She has an incredible palate.
• 5:46
  Speaker 5: She loves us, she's always loved coming here and we know that she's got a great palate.
• 5:48
  Speaker 5: So she's brought on as Hidden Barn's master taster, which is good to get someone outside of the distillery to come in and do that, because we talked earlier about you go a little bit taste blind, nose blind to some of your own stuff on occasion, and Royce, really immediately, he knows, and he'll say it, women have better palates, and so he's like let the women do what they're going to be good at, and that's tasting the whiskey and tell us if it's good or not.
• 6:12
  Speaker 3: I say that all the time.
• 6:13
  Speaker 5: Yeah.
• 6:14
  Speaker 3: And even get my wife in on it all the time, don't.
• 6:16
  Speaker 2: I.
• 6:17
  Speaker 3: For sure, and bring her in when we're doing tastings and stuff like that, because there's something I can't quite pull out.
• 6:23
  Speaker 3: Then give it over to her and all of a sudden, oh it's this, it's this.
• 6:26
  Speaker 3: And pulls it right out, just the same as Roxy does.
• 6:30
  Speaker 4: Well, you've got some exciting things happening here as far as what you're building and what you're going to be doing.
• 6:37
  Speaker 4: It's getting close right.
• 6:40
  Speaker 5: Oh yeah, so we're building a three chamber still right now.
• 6:46
  Speaker 5: We, if you can't see it, but behind us through this door and then through another door, and then another door, uh, back there there's uh, we have a whole room that's going in for our three chamber still, and we should have that.
• 6:57
  Speaker 5: It should be here within the month, and so that's you know.
• 7:00
  Speaker 5: We're gonna be the fourth one operational in the world, right, which is really crazy, wow.
• 7:05
  Speaker 7: And there's what one more or two more in the US.
• 7:08
  Speaker 5: There's one at Leopold Brothers Right, and then there's one up at Iron City, distilling up in Pennsylvania, and then the other one is down in Barbados Right.
• 7:17
  Speaker 5: We, very unfortunately, of course, had to go down and check that one out, for you know.
• 7:21
  Speaker 2: Richardson, it was horrible.
• 7:25
  Speaker 4: It was terrible.
• 7:27
  Speaker 5: It was horrible the things you have to do for work on occasion you know that was Jackie's retirement party.
• 7:35
  Speaker 5: Yeah, that was pretty cool checking that out, but we're super excited to start making whiskey on that and we're going to do a little bit of everything on that three-chamber.
• 7:45
  Speaker 5: Still, we've got Vendome building it for us.
• 7:49
  Speaker 5: It has an official name.
• 7:51
  Speaker 5: It's called the Icon.
• 7:53
  Speaker 2: And that will be the nameplate on it.
• 7:54
  Speaker 5: And we're going to have a thumper on it as well, and I think we'll be the only one that has a thumper on it too, and we're we're super pumped.
• 8:00
  Speaker 5: We're gonna have all.
• 8:01
  Speaker 5: There's gonna be a lot of glass on that.
• 8:03
  Speaker 5: You know, it looks like we're building a you know, a huge tower out there, but it is not gonna be a tower.
• 8:09
  Speaker 5: We are not switching from our pot stills, uh, but there'll be glass on it.
• 8:13
  Speaker 5: So when you drive by at night, you can see it and that's gonna be cool, it's gonna be really, really cool.
• 8:18
  Speaker 6: We're pumped, gotta be.
• 8:20
  Speaker 6: We'll make this a destination.
• 8:21
  Speaker 6: Oh yeah because everyone's gonna want to see it.
• 8:24
  Speaker 4: Well, it's got to be fun because when you first did this, when you built this distillery initially, there's an ass and there's a certain amount of funds and everything, and, as you guys have kept going further and had some really good luck, you know as far as which has gotten the funds in that way before Royce, but now working with Vendome Direct and having them do this, and then you're dealing with, like you said, the glass.
• 8:50
  Speaker 4: It's a little bit different.
• 8:51
  Speaker 4: This time You're going once.
• 8:52
  Speaker 5: Next level.
• 8:53
  Speaker 5: Yeah, it definitely is.
• 8:56
  Speaker 5: This definitely feels like.
• 8:57
  Speaker 5: I mean, it's we already?
• 8:59
  Speaker 5: Royce likes to say that he doesn't collect anything, but if you look out in the distillery, at all, you know so we collect stills a little bit around here, so this is really another addition onto our still collection.
• 9:11
  Speaker 5: But it'll be functional and we're really excited to play with the distillate that comes off of it as well.
• 9:16
  Speaker 5: You know, it's going to be a lot heavier, a lot more viscous and it's going to be a really nice component to blend with.
• 9:21
  Speaker 5: If there's something that's falling a little bit short on the finish or it's really thin, this is something we can add into it to really build it up, and we're going to do all sorts of different spirits on it as well.
• 9:35
  Speaker 4: I think in the spirits industry as we keep going forward and people's palates were initially forward.
• 9:44
  Speaker 4: And people's palates were initially when you, when you started early on, people were so bourbon heavy and so the rules of bourbon and bourbon and that's not bourbon.
• 9:49
  Speaker 4: And then the finishing.
• 9:50
  Speaker 4: You know, if you the first finished bourbons they just would rip apart.
• 9:54
  Speaker 4: It would just be ripped apart online.
• 9:56
  Speaker 4: But as you kept going forward and people started realizing that the tastes and the this, that aspect and it's, it's whiskey.
• 10:03
  Speaker 4: You know.
• 10:04
  Speaker 4: And when you start to look at it from either american whiskey, I mean that we haven't in america yet even started exploring the used barrels as much as we.
• 10:13
  Speaker 4: Actually we're just selling most of them to scotland and you know for for, for scotches and whatnot.
• 10:19
  Speaker 4: But there's a fine-tuning aspect of using a barrel that's already had whiskey in it and taken and now you've got a little bit more time to work with it.
• 10:30
  Speaker 4: Even you know that.
• 10:31
  Speaker 4: You know people don't understand a 15, 25-year-old scotch isn't like putting it in a brand new, charred, old barrel for 25 years, you know.
• 10:39
  Speaker 4: And then you do it in Kentucky.
• 10:41
  Speaker 4: Yes, that's gonna, by the time that runs around you're gonna have booked that much and it'll probably be too op, but you know that part of what you guys are doing and that's what's great about a craft distillery.
• 10:52
  Speaker 4: You can kind of shift which way the industry goes.
• 10:55
  Speaker 4: But you guys also stay bourbon focused oh yeah, we.
• 10:59
  Speaker 5: I always laugh when I talk to different distributors and they go well, you know, can we do, can we do this?
• 11:03
  Speaker 5: Or when I talked to even just groups that are picking out barrels, I always this is something we can do.
• 11:06
  Speaker 5: And I go, we can do pretty much anything.
• 11:09
  Speaker 5: My husband owns a place.
• 11:11
  Speaker 5: That's the only person I really have to ask if it's an acceptable thing to do here.
• 11:16
  Speaker 5: I'm like, so we can do that.
• 11:17
  Speaker 5: That's the nicest part about being a small, family-owned business is there's not all the corporate stuff to go through to see if it's going to be okay to make something with.
• 11:26
  Speaker 5: You know, to make a four grain with oatmeal in it, or to make, you know we started making scotch or single malt and so, like we've got single malt, we have that aging in our yeast barrels and you know we don't have to go through all the right tape.
• 11:38
  Speaker 5: We can just kind of do whatever we feel like doing.
• 11:47
  Speaker 3: And that's the beauty of a small business, really Let me throw this out there and correct me if I'm wrong but also what's helped allow you to do this is that y'all have won a lot of awards for your whiskeys and rye, and so and.
• 11:57
  Speaker 3: Epsom too.
• 11:59
  Speaker 3: It's been really amazing that helps contribute to maybe the sales also?
• 12:03
  Speaker 3: Oh, absolutely it does.
• 12:05
  Speaker 5: And we've also had some really good media coverage from podcasts.
• 12:08
  Speaker 5: We've had some really good stuff in regular print, which has been really cool.
• 12:12
  Speaker 5: We had the Career Journal down in Louisville.
• 12:15
  Speaker 5: They did a whole front page ad about the absinthe, which was crazy.
• 12:18
  Speaker 5: That was completely random.
• 12:20
  Speaker 5: By the way, maggie, one of their writers she stopped in just to see if there was anything to cover here, because we're friends with her, and she stopped in and that's when she found out we had, you know, went platinum with our absinthe and she went well, I need to like that's big news.
• 12:34
  Speaker 5: And so she put that in the newspaper and we were getting calls.
• 12:38
  Speaker 5: Like that day we were just getting calls all over the place.
• 12:41
  Speaker 5: The liquor stores were getting calls and there was places that didn't want to carry an absinthe because who's going to buy absinthe?
• 12:48
  Speaker 2: Well, they picked it up.
• 12:50
  Speaker 5: They were selling out of it quick.
• 12:52
  Speaker 5: There was one place in Louisville that actually was carrying it and they were like they couldn't get it stocked back up fast enough With our friends.
• 13:01
  Speaker 6: Our first sort of, you know, indulging in spirits was an absinthe.
• 13:05
  Speaker 6: Yeah, I don't know.
• 13:05
  Speaker 6: I haven't told you that before.
• 13:06
  Speaker 6: So we ordered a whole bunch of absinthe from France yeah, probably not legal to ship to where we live, I'm not going to say, and very expensive, yeah.
• 13:17
  Speaker 6: So we tried all these beautiful, amazing absinthes and then we came here and drank yours and I said it blew them all away.
• 13:26
  Speaker 6: Thank you, yeah, thank you, and then it went on to win all the awards.
• 13:31
  Speaker 4: What was more surprising to you the first time, or the fact that I know the first time you did it and the whole aspect of how it went and whatever.
• 13:41
  Speaker 2: But then you did it again.
• 13:41
  Speaker 2: I know, was that more?
• 13:42
  Speaker 4: surprising that you did it and the whole aspect of how it went and whatever.
• 13:44
  Speaker 4: But then you did it again.
• 13:44
  Speaker 4: I know, Was that more surprising that you did it again?
• 13:48
  Speaker 5: The first time was definitely the most surprising time.
• 13:52
  Speaker 5: The second win was we were all late.
• 13:56
  Speaker 5: I mean it was like, oh my God, we've done it a second time.
• 13:59
  Speaker 5: The third time was the most stressful time because I select everything that we send in, for I mean it's not just me, royce, obviously he says we have to send this and we have to send this in, but otherwise I pick out stuff.
• 14:14
  Speaker 5: And with Absinthe when you do a fresh run Royce doesn't always love it when I describe it like this, but absinthe is a little bit like soup when you make it, yeah, when first day soup is still good soup, right, but once you get three-day-old soup, that's like the perfect soup.
• 14:31
  Speaker 5: And the absinthe when it's super fresh it's really really bright off the still, but when it's sat in the bottle for about a month is where we like it.
• 14:39
  Speaker 5: That's where it starts to get really really good.
• 14:41
  Speaker 5: And when we were about to send stuff in, I had the choice between one that was aged I guess you could almost say or had been sat in a bottle for a while, and one that was super fresh, and they were both really good, and I had to decide which one do I send in, because if I send the wrong one in, that is either because you have to win three years in a row.
• 15:02
  Speaker 5: You cannot go we won two years, miss a year and do another one to get a platinum, and so I was stressed, I went with the, I went with my gut, which was to put the one in that had been sitting in the bottle for about three months, and that was the right choice, thank God, but that was really it.
• 15:18
  Speaker 5: That was the most stressful one.
• 15:20
  Speaker 5: The first one was just we weren't expecting it.
• 15:23
  Speaker 5: We were hoping to get a pat on the back and you guys were making a decent absinthe, and so when we found out that we had won, we were like what in the world is going on here?
• 15:32
  Speaker 3: That's amazing, that's awesome.
• 15:34
  Speaker 5: Yeah, it was really, really crazy.
• 15:36
  Speaker 5: But here we are.
• 15:39
  Speaker 5: And the other cool thing about the absinthe that a lot of people don't realize or even know the very first time that we won our double gold, the absinthe Royce had made the absinthe on our 10 gallon, experimental still, and so first win, that still.
• 15:54
  Speaker 5: Second win was on our 110 gallon still pot still.
• 15:58
  Speaker 5: The third win was off of the uh, 1890s french absence, still.
• 16:04
  Speaker 5: So the fact that we won you know we went to guston classes and three double golds, platinum off three separate stills with the same product, is actually really a testament to what yeah, that's a testament.
• 16:16
  Speaker 5: How good of a distiller royce is right and it's but that's a really crazy thing to do so, and because you do kind of have to have some consistency there.
• 16:25
  Speaker 7: And I'm assuming it's just like Grandma has her favorite cast iron skillet, she probably has her favorite still To make the same consistency from a different still.
• 16:36
  Speaker 5: Think about going to someone else's house and cooking in their house and you go.
• 16:40
  Speaker 5: How does this stove work?
• 16:42
  Speaker 3: This is a weird stove.
• 16:48
  Speaker 5: You got hot spots here and you know exactly exactly something that uh kind of perked my interest that you said earlier about the, the finishing whiskeys.
• 16:59
  Speaker 5: Um, you're a hundred percent right back, like I remember, when people like know people would just be like, ah, people are just finishing their whiskey to hide shitty whiskey.
• 17:10
  Speaker 7: Yeah, we heard that a lot.
• 17:11
  Speaker 5: And like and honestly I think originally, yeah, maybe so Possibly, that was a thing that was happening.
• 17:18
  Speaker 4: That's what's for now.
• 17:19
  Speaker 4: Flavored whiskey.
• 17:20
  Speaker 5: Exactly that's a correct thing to do with shitty whiskey.
• 17:24
  Speaker 5: But I think that maybe possibly originally that's what they were doing, maybe with at least some places, but nowadays I think that it's becoming such a big thing I mean for us here, every single amount of whiskey that we put into our finished barrels.
• 17:39
  Speaker 5: I don't just go, I don't know, grab those 10 barrels and blend them all together and dump them into those.
• 17:45
  Speaker 5: I do not do that.
• 17:46
  Speaker 5: I'm such a massive pain in the ass for Brian, our lead out here, and I'm like, okay, I want this full barrel into this one, but I want it topped off with this one, but don't mix that in anything else, because I want only a little bit of that one into here.
• 18:00
  Speaker 5: So I mix this one into that one and he's like, okay, and it's a nightmare.
• 18:07
  Speaker 5: But you do have to be really specific about what you do with every single one, because if you put the wrong like flavor profile into one of these and one of these we're going to taste today, I think it's pretty interesting, uh, they're all actually really interesting uh.
• 18:19
  Speaker 5: But we did a uh, I did a four grain bourbon into a sake barrel which, just to be transparent, I didn't know that sake was ever aged in barrels.
• 18:29
  Speaker 5: I had no idea about that.
• 18:31
  Speaker 5: We saw it on the list of barrels we could get and I went hell, yeah, we love sake, let's get that.
• 18:35
  Speaker 5: So one we've got here is a.
• 18:37
  Speaker 5: It's a four grain because I smelled it and I'm like God, it smells like melons.
• 18:39
  Speaker 4: Because I smelled it and I'm like God, it smells like melons.
• 18:42
  Speaker 4: I'm like this just is weird.
• 18:43
  Speaker 2: Do you got the squeeze bottle for me so?
• 18:45
  Speaker 5: you can just Sake, sake.
• 18:46
  Speaker 5: That's what I should have.
• 18:47
  Speaker 5: I had to get the hat I actually have an egg to toss onto my head too, which one is that that one is going to be this one over here.
• 19:44
  Speaker 5: Do it for them.
• 19:46
  Speaker 4: No, let's go in the order you want us to go.
• 19:48
  Speaker 5: Yes, there's an order when you're talking about sake, and then other stuff.
• 19:52
  Speaker 4: You probably have other tasting ideas.
• 19:53
  Speaker 4: I've got some interesting things.
• 19:55
  Speaker 5: I do.
• 19:55
  Speaker 5: We are actually going to start with those two because they're open and I don't want them to get opened up too much.
• 19:59
  Speaker 5: Let's start with the sake, because it is a really interesting.
• 20:02
  Speaker 5: It's actually one that we just recently to Storied Company.
• 20:08
  Speaker 5: They're in Indianapolis and so they're going to have half this barrel.
• 20:11
  Speaker 5: The other half will be here in the distillery, but it is a really interesting.
• 20:16
  Speaker 5: Finish on this 110 proof.
• 20:18
  Speaker 5: Like I said, it's got four grains, so it's going to have oatmeal in the mix here and this will be the… which isn't the easiest thing to….
• 20:26
  Speaker 4: Oatmeal is not the easiest grain to work no, no, it's, it's really not.
• 20:31
  Speaker 5: Um, it's light and so it can blow around really easily, but a lot of people really enjoy our, our oatmeal.
• 20:38
  Speaker 6: I can smell the sake.
• 20:42
  Speaker 5: And our mash bill with our four grain is going to be well.
• 20:45
  Speaker 5: We have a few different ones, but for this one it's going to be 63% corn, 17 oatmeal, 8 wheat and 12 malt, naturally converted over with no enzymes.
• 20:54
  Speaker 4: Nice Wow.
• 20:59
  Speaker 3: You have a wonderful nose.
• 21:01
  Speaker 6: Mm-hmm.
• 21:07
  Speaker 4: Is that so?
• 21:07
  Speaker 4: Is that close to the old Jet Brother?
• 21:09
  Speaker 4: This will be an old Jet Brothers.
• 21:11
  Speaker 5: Finish that mash bill and we can do any mash bill with old.
• 21:17
  Speaker 4: Jet, no, not saying that, the nose I smell the old Jet Brothers.
• 21:21
  Speaker 4: Interesting the whole Jeff.
• 21:28
  Speaker 3: Brokaw.
• 21:30
  Speaker 6: Interesting.
• 21:32
  Speaker 4: That's delicious.
• 21:34
  Speaker 6: What's the proof?
• 21:35
  Speaker 6: 110.
• 21:36
  Speaker 4: That's dangerous.
• 21:37
  Speaker 7: I love how the oats just kind of smooth it out.
• 21:40
  Speaker 7: Nowhere near that.
• 21:42
  Speaker 3: Taste and drink is like a 90 proof.
• 21:44
  Speaker 5: It was a really cool.
• 21:48
  Speaker 5: I put my nose in the bunghole.
• 21:50
  Speaker 5: So I could smell what was inside of it, and I was trying to smell it that you know what the notes were that I was going to get off.
• 22:01
  Speaker 5: It wasn't dry but there wasn't anything I could take out of it, but it was tons of melon inside of it and I was like I didn't want to put the wheat in there, I didn't want to put the rye.
• 22:11
  Speaker 5: It would be too harsh with the rye and I needed something softer.
• 22:14
  Speaker 5: And I was like you know what would work.
• 22:16
  Speaker 5: Great is our four grain and I think it is really nice.
• 22:21
  Speaker 4: I think it's a cool finish.
• 22:23
  Speaker 4: No, I would say that, to determine this, there's a decent body but it's delicate.
• 22:34
  Speaker 5: It goes everywhere, but it's just, and I feel like you get the sake at different parts too, Like it hits in the very front for a second and then it's gone, and then at the very end it kind of like.
• 22:42
  Speaker 4: So have you drank this while eating Chinese food?
• 22:44
  Speaker 5: I've not, we just dumped this.
• 22:50
  Speaker 4: I think that you're talking about the saltiness of like a teriyaki sauce or whatever.
• 22:54
  Speaker 7: Oh my god.
• 22:56
  Speaker 4: You can tell it's sake, but it's not.
• 22:59
  Speaker 4: It's whiskey.
• 23:01
  Speaker 4: The balance is right there.
• 23:04
  Speaker 7: Nice.
• 23:05
  Speaker 6: And then try it hot and see what it'll be like Whiskey.
• 23:06
  Speaker 6: The balance is right there.
• 23:07
  Speaker 7: Yeah, Nice and you do get a lot of sake flavors on the hot touch.
• 23:10
  Speaker 5: Yeah, we're going to put this in a little.
• 23:11
  Speaker 6: This needs to be in a hot touch.
• 23:13
  Speaker 6: You have it in a carafe so I can pour it and we're going to have the little tiny glasses for us.
• 23:18
  Speaker 6: You would get really trashed real quick Just like we do when we drink too much sake, that is true.
• 23:27
  Speaker 4: I'm sorry, but sake's not 110 proof.
• 23:29
  Speaker 5: Generally not.
• 23:30
  Speaker 5: No, that would be pretty strong.
• 23:32
  Speaker 4: No, that's delicious.
• 23:33
  Speaker 4: No, I love that Very nice, thank you.
• 23:37
  Speaker 2: Really good.
• 23:39
  Speaker 4: So, I will compare this to like a Johnny Walker blue scotch, in the aspect that there's some things, there's always something about bourbon that's really striking about it, and then you'll get like you'll either get the pepper or you'll get, you know, those caramel, but you know you get the whiskey flavor right when this goes more towards, like where it's just very, very easy.
• 24:08
  Speaker 2: You know what I?
• 24:08
  Speaker 4: mean, and it's just not easy, like drinking 80, proof You're drinking 100.
• 24:16
  Speaker 7: So there's the full body.
• 24:18
  Speaker 4: It's all there, but it's just easy.
• 24:21
  Speaker 6: This is the interesting thing Just a little bit like a scotch but without the smoky beat.
• 24:27
  Speaker 6: Yeah, without the smoky heat.
• 24:29
  Speaker 3: Yeah, the smoky feel.
• 24:31
  Speaker 3: No, without that smoky heat you get that slight hint of momfiness.
• 24:34
  Speaker 7: More of a sweet flavor Like a Johnny.
• 24:36
  Speaker 6: Walker blue.
• 24:36
  Speaker 6: I don't think I'm nuts, but it tastes like white lotus flowers to me.
• 24:41
  Speaker 5: No, I don't think that's nuts at all.
• 24:42
  Speaker 6: Ghost mouth, white lotus like perfume or white nose flowers.
• 24:45
  Speaker 5: It's floral like it's, or watch the show.
• 24:49
  Speaker 4: Yeah, I thought we were going to the show.
• 24:54
  Speaker 2: You say that aftertaste that light floral.
• 24:56
  Speaker 2: Yeah, on the aftertaste, it's not excessive it's nice, Because there's some that it's like it's too floral almost on some of them.
• 25:03
  Speaker 6: And you go okay, am I chewing on a rose?
• 25:05
  Speaker 6: Exactly yeah, but this is just, it's just a real light
• 25:13
  Speaker 3: and it's just right on the aftertaste, I would say I love the balance.
• 25:16
  Speaker 4: Yeah, it's nice balance very good not all whiskeys do that balance and I love a whiskey that's heavy, caramel or whatever.
• 25:23
  Speaker 4: Yeah, I'm just saying you can appreciate the, the.
• 25:26
  Speaker 4: It's almost like there's a petite aspect to it.
• 25:28
  Speaker 5: Yeah, that's a good, that's a good word to describe it actually.
• 25:31
  Speaker 6: Some British whiskeys are just like oh God, yeah, too much.
• 25:36
  Speaker 7: Didn't put any water in before, but then I was rinsed the glass to rinse my palate.
• 25:40
  Speaker 7: That's why it just really opened up there at the very end, I bet it did.
• 25:43
  Speaker 5: Oh, I bet I bet with some water it'd be great.
• 25:45
  Speaker 5: It's also that's another funny thing that's happened in whiskey.
• 25:48
  Speaker 5: For such a long time it was like don't add water, like either you're being a you know a little bitch, or like you don't do that, you're disgracing your whiskey.
• 25:56
  Speaker 5: Yeah, again, there's been a switch over in that where, like it's that's okay, like it opens it up, you get so many good flavors when you add some water exactly like it is okay to add some water to it.
• 26:15
  Speaker 4: Well, mixology when you're talking about mixology, when you're talking about drinks.
• 26:18
  Speaker 4: That's a whole art.
• 26:18
  Speaker 4: I mean, just that's one thing.
• 26:19
  Speaker 4: It's just like a good bourbon, old-fashioned.
• 26:23
  Speaker 4: You people work hard to just not.
• 26:25
  Speaker 4: You can tell when you go to a place and it's just Sure, it's all right.
• 26:29
  Speaker 4: You're adding in.
• 26:29
  Speaker 3: She has a professional, she can ask them all Exactly, so what?
• 26:33
  Speaker 5: do we got next.
• 26:34
  Speaker 5: Next we're going to do our sauternes finish, which that's another barrel pick that we did, I remember, and this is going to be our newer ones.
• 26:43
  Speaker 5: So these are made from a different place.
• 26:46
  Speaker 5: So these are not the French reuse deck, but the Sauternes finish.
• 26:49
  Speaker 5: We do really well with these in competition.
• 26:52
  Speaker 5: We got runner-up for best finish at the San Francisco World Spirits Competition with this.
• 26:57
  Speaker 5: We also won a double platinum at the Ascot Awards with our Sauternes finish, so a lot of people really enjoy these.
• 27:04
  Speaker 5: This one has a.
• 27:04
  Speaker 5: This is not as long of a finish as we usually do with them.
• 27:07
  Speaker 7: This is about six months straight but it's terrible, it's going to be.
• 27:11
  Speaker 7: It's terrible Wow.
• 27:13
  Speaker 5: Yeah, yeah, I mean it's like and that's it.
• 27:16
  Speaker 5: This is going to be, you know, like a more of a white wine, and you're going to notice that, like you can get I mean, the flavors it's kind of crazy.
• 27:25
  Speaker 7: It smells like I'm smelling candy.
• 27:26
  Speaker 7: Honestly, this is a clear blizzard.
• 27:28
  Speaker 7: I picked up on the way up from Syrup.
• 27:30
  Speaker 7: Was it so caramel-y?
• 27:32
  Speaker 4: that you're like it needs to go into a sautern initially.
• 27:38
  Speaker 5: I picked out more of a floral forward one to go into the sautern finish, so it was already kind of a fruitier floral one to go into it and now it's like I mean that's crazy, it's like those nuts, oh, butter, yeah, you could sell this stuff to Dairy Queen.
• 27:56
  Speaker 3: Put it on the ice cream.
• 27:57
  Speaker 7: Put it on the lizards.
• 27:59
  Speaker 5: And this is again 110 proof, that's way different than the saw turn finish of the old Jeffery.
• 28:03
  Speaker 5: Yes.
• 28:04
  Speaker 6: Our other one yeah.
• 28:05
  Speaker 5: I have, but in a nice way, this 110 proof this doesn't.
• 28:09
  Speaker 5: I don't know how that's 110 proof.
• 28:10
  Speaker 6: I don't I don't know Buttery.
• 28:13
  Speaker 3: Oh yeah, real buttery, even the, even the mouth yeah.
• 28:22
  Speaker 6: I get wine on the face Like a dessert wine.
• 28:24
  Speaker 5: Exactly, and this is again half.
• 28:27
  Speaker 5: This barrel was selected by Story Company, again up in Indianapolis, but the other half of this will be in our gift shop as well.
• 28:34
  Speaker 7: So they're sitting barrels with you, we do have barrels.
• 28:37
  Speaker 5: So, much for that.
• 28:38
  Speaker 5: Oh, we got it's Charlotte.
• 28:43
  Speaker 5: Charlotte is coming down right.
• 28:45
  Speaker 4: Charlotte and the speaking.
• 28:47
  Speaker 6: I'm not afraid of bugs or spiders.
• 28:48
  Speaker 4: Thank, you.
• 28:51
  Speaker 5: I hope we can see that in frame like slowly a spider coming down, A spider is coming down.
• 28:55
  Speaker 5: That'd be great.
• 28:56
  Speaker 6: Because, just as you stood up, I saw it in my peripheral vision.
• 29:00
  Speaker 3: I was like oh, there's a spider For those of you on Facebook.
• 29:02
  Speaker 3: He didn't do it.
• 29:06
  Speaker 6: He spider.
• 29:06
  Speaker 6: For those of you on facebook, he didn't do it.
• 29:07
  Speaker 2: He just relocated, relocated over there.
• 29:08
  Speaker 2: That's for afterwards, when we put it in our glass and drink it for a little bit of flavor, little protein there was like a beetle on the couch that didn't happen to you.
• 29:15
  Speaker 4: Or spiders on the box?
• 29:16
  Speaker 5: oh, I don't mind spiders, especially in a rickhouse, yeah, I'm literally like covered in spiders, like all the time I'm like wandering through the rickhouse I don't like walking into the webs.
• 29:25
  Speaker 2: That's the worst, like honestly that's the worst part.
• 29:28
  Speaker 5: I don't care about the spider, I'll just be like all right, like move out of the way.
• 29:30
  Speaker 3: I don't like the web.
• 29:32
  Speaker 3: Yes, I don't like walking out of the web.
• 29:35
  Speaker 4: They're not knowing where the spiders are.
• 29:37
  Speaker 4: So I have rope legs that stay on all the time, but when we leave you got to turn them off.
• 29:41
  Speaker 4: So the remote control had fallen down and there was a spider web down there and I just said I'm just going to grab it.
• 29:53
  Speaker 4: So as I grab it it goes through, it shoots underneath the whole shelf.
• 29:54
  Speaker 4: So now I've got to go get a stick and kind of whatever.
• 29:57
  Speaker 4: But the whole thing I was just imagining.
• 29:59
  Speaker 4: The spider grabbed the remote and pulled it out.
• 30:04
  Speaker 3: It's like, oh my God the remote and it's like, oh my god, big spiders yeah, we do, um, something that we've not always done.
• 30:12
  Speaker 5: We do now, uh, we offer half barrels and we also offer quarter barrels, uh, to people, because it just is.
• 30:19
  Speaker 5: We understand that people cannot take a full barrel.
• 30:21
  Speaker 5: It's hard to go through for a lot of people, and there's some places that are really small or restaurants that they can never handle an entire barrel pick, and so we offer quarters halves full.
• 30:33
  Speaker 6: Like our group could do easily move a quarter or a half.
• 30:37
  Speaker 3: That's awesome that you're catering to more of the groups and including all these other distilleries to more of the groups.
• 30:45
  Speaker 3: Yeah, and including, yeah, including all those other distillers or left them out.
• 30:50
  Speaker 4: When they're picking those barrels.
• 30:51
  Speaker 4: You can then move that through your.
• 30:55
  Speaker 4: Now do you use their?
• 30:56
  Speaker 4: You know, like if it's a group, does that have their name on it?
• 30:59
  Speaker 5: Sometimes we'll just it kind of depends on what's happening, yeah it depends on, like, if they want us to or if they don't care, or whatever.
• 31:07
  Speaker 5: We just put the other half of the barrel in our gift shop.
• 31:10
  Speaker 5: We did one in Missouri and before they even picked up their barrel we had sold out of the half that we had.
• 31:18
  Speaker 5: It was a great barrel pick.
• 31:22
  Speaker 5: It flew out of our front door and then for them too.
• 31:25
  Speaker 5: They sold out of it super quickly, in just a matter of like, I think two weeks.
• 31:27
  Speaker 3: If you really don't want this, we'll keep it.
• 31:29
  Speaker 3: Yeah, I was like oh, I said oh, we'll keep it.
• 31:32
  Speaker 3: I'm like you guys, don't have to take it.
• 31:34
  Speaker 5: Yeah, but it definitely helps people out a lot and I think people really do appreciate that they do For sure.
• 31:51
  Speaker 7: I'm sure they do this is good.
• 31:53
  Speaker 4: Yeah, sure is Delicious.
• 31:55
  Speaker 5: What's next?
• 31:55
  Speaker 5: So let's Where's your water.
• 31:58
  Speaker 2: Down here.
• 31:59
  Speaker 5: I'm good, so let's do that bottle, that mysterious bottle, next.
• 32:03
  Speaker 5: Do you guys like tequila?
• 32:06
  Speaker 3: Oh yeah.
• 32:06
  Speaker 3: When I heard you ask him to go get that, I was like oh yeah, look do I like tequila?
• 32:15
  Speaker 4: I tolerate tequila as far as the use of it.
• 32:19
  Speaker 4: He likes it.
• 32:22
  Speaker 4: And then when you get into Mezcal CT just goes crazy for that.
• 32:25
  Speaker 4: Me, on the other hand, tasting so much.
• 32:28
  Speaker 4: And then, when you get into mezcal CT just goes crazy for that Me, on the other hand, tasting so much I don't got room for it, right.
• 32:32
  Speaker 4: But when you're talking a tequila finish, that's a whole different story.
• 32:36
  Speaker 4: You're dealing with tequila with whiskey.
• 32:39
  Speaker 4: Usually I should shut up.
• 32:41
  Speaker 4: Yeah, doesn't always bring out the sweetness of whiskey, it brings out more of some of those darker chocolates or there's an aspect to it which isn't and I like that aspect of taking some of the sweetness.
• 32:56
  Speaker 4: So when you were blending this, picking for the barrel, did you pick a really sweet?
• 33:01
  Speaker 5: one though.
• 33:02
  Speaker 5: No, I did not.
• 33:03
  Speaker 5: I went the opposite.
• 33:04
  Speaker 5: I went more savory.
• 33:06
  Speaker 5: I was gonna say this is not sweet what type of tequila barrel was this?
• 33:10
  Speaker 5: Um, I don't know if I can say officially but it is, but it is not it is one that is a very uh.
• 33:19
  Speaker 5: You go up and you order shots of that when you're partying.
• 33:22
  Speaker 3: Is it like a Neho or a Mezcal?
• 33:26
  Speaker 5: It was a Neho.
• 33:28
  Speaker 3: A Neho.
• 33:29
  Speaker 3: Okay, I just wanted to know what type Not brand CT would be CT you are missing out, you would die.
• 33:34
  Speaker 3: This was more savory version.
• 33:42
  Speaker 3: This was made for you.
• 33:44
  Speaker 6: It's just a flavor bomb.
• 33:46
  Speaker 6: Mine's evaporating what?
• 33:48
  Speaker 5: happened to yours, Ryan.
• 33:49
  Speaker 5: I told you Royce was down in New Mexico just last week.
• 33:53
  Speaker 5: What's that flavor Butter.
• 33:59
  Speaker 5: I always get butter.
• 34:00
  Speaker 5: It helps with this.
• 34:06
  Speaker 4: Chocolate raspberry Interesting chocolate raspberry.
• 34:09
  Speaker 4: Interesting, it almost was strawberry, it almost it was.
• 34:12
  Speaker 4: There was some kind of berry to it.
• 34:13
  Speaker 4: And then there's a deep, deep.
• 34:16
  Speaker 4: I mean we're talking dark chocolate.
• 34:18
  Speaker 4: Yeah, you're talking dark, dark.
• 34:19
  Speaker 4: So I always find that there's either tobacco, tobacco, dark chocolate and leather are so close, because if you just get them, you know what I mean.
• 34:29
  Speaker 5: They all are almost there.
• 34:31
  Speaker 5: It's like the dark chocolate, with like not, and there's no sugar added at all.
• 34:34
  Speaker 5: Like the berries not overly sweet berry, but like you, get the berry to it.
• 34:39
  Speaker 4: I can see that the berry sting.
• 34:42
  Speaker 4: Initially I was thinking strawberry and I'm like no strawberry, then the raspberry.
• 34:49
  Speaker 6: It's like a dark plum.
• 34:51
  Speaker 3: I was on my stinger, maybe even like a dark zinberg.
• 34:56
  Speaker 4: Something with a little bit of a more pungent something with a smidgen more bitter.
• 35:02
  Speaker 4: At least the one that should be doing the chores considering.
• 35:05
  Speaker 4: We have to carry on from here.
• 35:10
  Speaker 5: That's a lot more than the first time this barrel so Royce was in New Mexico last week and he sold this barrel immediately.
• 35:17
  Speaker 5: He did actually four different places.
• 35:19
  Speaker 5: We were talking about quarter barrels.
• 35:21
  Speaker 5: He sold all four of those quarters in one day.
• 35:24
  Speaker 5: I can think of it.
• 35:25
  Speaker 5: And then when we bottled it out, we still had 86 bottles that we'll have here in the gift shop as well.
• 35:30
  Speaker 2: So this will be in the gift shop too, but only 86 bottles, wow, but it is a uh it's a cool one down.
• 35:36
  Speaker 4: We'll stop down in october, early october, to see what's in the gift shop there should be some more bourbon on the banks.
• 35:41
  Speaker 4: And then he said but we're gonna stop, yeah, no, um, so the single barrel program obviously is just, you guys are probably having to like control it, like if you gave up, if you could probably sell all your stuff without in single barrels at a point.
• 35:57
  Speaker 4: Oh yeah, because it's something you have to have.
• 36:00
  Speaker 5: Do you have like a lottery or whatever, or you just we I mean honestly, like there's a lot of people that want to do barrel picks and then they kind of back out of them.
• 36:06
  Speaker 5: A lot of times I think that people, they think that they can do it and then they think they'll have a bunch of friends that'll, like you know, jump in on it or whatever, and then people back out.
• 36:14
  Speaker 5: But we do a lot of barrel picks, we send out, I mean it's, and when we go out and market, when we go out and market, like royce did, we have a whole little suitcase, alcohol suitcase that is full of samples and of all different things that I've gone out and picked out.
• 36:27
  Speaker 5: And, um, I and this is funny when I go through and I taste some of these things, like I know the ones that are going to sell, like I already know it.
• 36:34
  Speaker 5: I had 126 proof hazmat for us, let's be fair.
• 36:38
  Speaker 5: Uh, weeded barrel.
• 36:40
  Speaker 5: I was like that's going to sell.
• 36:41
  Speaker 5: Sure enough, we had one that came in at 99 proof barrel strength that's insane.
• 36:46
  Speaker 5: I was like that's sold like there's no way that that's not going to sell quickly, and of course that one did too.
• 36:51
  Speaker 5: And then we had another one that I really like honey proof do you normally.
• 36:55
  Speaker 7: How many options do you get when you're doing a pick?
• 36:58
  Speaker 5: um, it depends on.
• 36:59
  Speaker 5: It's like well, if they're doing it here, she takes us out in the middle room.
• 37:04
  Speaker 4: She easy.
• 37:04
  Speaker 4: She's a fantastic person.
• 37:07
  Speaker 7: The reason I asked the question is my local whiskey group that I met with Thursday night in East Tennessee said we want to do a barrel pick and they tasked me with finding a distillery for us to do barrel pick with Hello I'm.
• 37:21
  Speaker 7: Rebecca at Neely.
• 37:23
  Speaker 5: Family Distillery.
• 37:25
  Speaker 7: And I'm the single barrel coordinator so what's next next up?
• 37:31
  Speaker 5: we're going to.
• 37:32
  Speaker 5: Let's actually stick with the old Jet Brothers.
• 37:34
  Speaker 5: So this is actually an acacia finish.
• 37:38
  Speaker 5: What the hell is acacia?
• 37:41
  Speaker 4: it's a good question.
• 37:42
  Speaker 2: It is a wood, a lot of times honestly more women would know what it is than men probably because we buy it from our bathrooms.
• 37:50
  Speaker 5: They're like stools.
• 37:51
  Speaker 5: It's kind of like a weird.
• 37:52
  Speaker 5: It has some weird swirl patterns in it.
• 37:53
  Speaker 4: Wait, you do realize what you just said.
• 37:56
  Speaker 4: That's what he's doing in the bathroom Four stools.
• 37:59
  Speaker 5: Yeah, it's a weird, it's a very interesting word so you're talking about sitting stools.
• 38:11
  Speaker 2: Yeah, yeah, yeah acacia wood was very common I've never actually.
• 38:12
  Speaker 4: It's a very not honestly it's a hard one.
• 38:14
  Speaker 5: This is the first time I've ever heard, and I I mean I hear a lot of stuff, but you, you're there's okay if you couldn't tell things that we like to do here is like weird finishes, like I mean, the sake finish is weird.
• 38:22
  Speaker 5: Uh, tequila is not weird, but not real.
• 38:24
  Speaker 5: Out there, the acacia wood is not real.
• 38:25
  Speaker 5: Out there, the acacia wood is not.
• 38:26
  Speaker 5: I've never seen an acacia wood finish this is a 100-gallon barrel.
• 38:30
  Speaker 7: I've never seen it in a whiskey.
• 38:31
  Speaker 7: We've been at a 100-gallon barrel For acacia wood.
• 38:34
  Speaker 5: A barrel broker?
• 38:36
  Speaker 5: I don't know.
• 38:36
  Speaker 5: They show us a list of stuff and we go I don't know, we'll take that, that and If they, have anything weird, I go send it our way.
• 38:43
  Speaker 5: We want the weird.
• 38:45
  Speaker 4: We want to try it.
• 38:45
  Speaker 4: We want the weird.
• 38:46
  Speaker 4: The yield is 100-gallon barrel A lot, especially when it's a finishing barrel A lot.
• 38:53
  Speaker 5: Yeah, it is, and this has been finishing for a year.
• 38:56
  Speaker 5: Yeah, that's very sweet.
• 38:58
  Speaker 5: It's got some cool like nutty notes.
• 38:59
  Speaker 5: It has some like barbecue spices to it.
• 39:03
  Speaker 5: It's like I mean, it's cool Like the best barbecue rub, and this is weeded bourbon that we put in here.
• 39:09
  Speaker 4: It's like a really fantastic barbecue potato chip.
• 39:13
  Speaker 4: It's like, almost like, marinate.
• 39:14
  Speaker 4: It gives you that, that, that tea, that little bit of heat and whatever.
• 39:18
  Speaker 7: Yeah, Marinate your butt in it, your pork butt.
• 39:21
  Speaker 5: Ah thank God, he clarified yeah.
• 39:30
  Speaker 1: And then throw it on the grill, but ah, thank god he clarified.
• 39:32
  Speaker 3: You could see.
• 39:33
  Speaker 2: Oh yeah, that's already in a bottle that's in the bottle is available for purchase right now there, because you've got that sweet little bit of that sweet, that's fantastic.
• 39:45
  Speaker 4: Wow, that's already in a bottle.
• 39:48
  Speaker 5: That's in the bottle.
• 39:49
  Speaker 5: It's available for purchase right now.
• 39:50
  Speaker 6: Yes, and cool for taking it out before it was too busy.
• 39:53
  Speaker 5: Exactly how long did it go?
• 39:56
  Speaker 6: It was a year in there, it could have easily blown it.
• 40:01
  Speaker 5: It's a really particular thing you have to do with finishes.
• 40:03
  Speaker 7: I mean you can really screw something up If I make sure it tastes like I thought it did you have as much as you would like, it's not going to hurt my feelings as much as my wallet can afford.
• 40:15
  Speaker 3: It's got a sweetness to it too.
• 40:16
  Speaker 6: That's what I said I like the burnt bits.
• 40:18
  Speaker 3: I enjoy that.
• 40:19
  Speaker 3: Yeah, that's very enjoyable.
• 40:20
  Speaker 5: Ground sugar and the proof.
• 40:22
  Speaker 5: I think three on that one.
• 40:24
  Speaker 4: Still, we're all over 100 on.
• 40:26
  Speaker 6: yeah, I was like you took a can of pineapple and squished it into your barbecue.
• 40:30
  Speaker 6: Did you know something you like the breakdown of the brown sugar barbecue.
• 40:35
  Speaker 2: Some people make actual barbecue whiskey.
• 40:38
  Speaker 7: This is it, without having to do that Exactly.
• 40:40
  Speaker 4: That would be really good with a brisket.
• 40:42
  Speaker 6: Yes, I agree, where do?
• 40:43
  Speaker 7: we have barbecue.
• 40:45
  Speaker 7: I'm going to buy a lot of barbecue.
• 40:49
  Speaker 4: Somewhere.
• 40:49
  Speaker 4: We're here all week, yeah, so you don't have to.
• 40:52
  Speaker 7: We can barbecue something.
• 40:53
  Speaker 3: Yeah, we can do it at the house at.
• 40:55
  Speaker 5: Airbnb.
• 40:55
  Speaker 5: Now that was a really cool one.
• 40:59
  Speaker 5: Like I said, whenever our barrel brokers, whenever they find anything cool, they usually kind of let us know, or they do send over the list, and I'm always like, let's just get these weird ones.
• 41:10
  Speaker 5: Like if we know it's weird, then we kind of want it.
• 41:13
  Speaker 3: Yeah, well, that's cool that you do that, because it's out of the ordinary and you're stepping outside the bounds and here is the product that's coming out of it and you're winning awards with it too.
• 41:26
  Speaker 5: That's what's amazing too, if you weren't doing something right, yeah, and we've got, you know, we've got port and we've got share.
• 41:29
  Speaker 5: We have all the normal ones back there as well, and those are still fantastic.
• 41:32
  Speaker 5: Yeah, but it's just that we see all those so often.
• 41:35
  Speaker 7: So if somebody wanted to get a bottle of this, is it in the stores at all or is it strictly?
• 41:41
  Speaker 7: We have a lot, you got plenty.
• 41:46
  Speaker 7: It's a hundred gallon barrel, you have a gracious.
• 41:49
  Speaker 2: We have got a large.
• 41:51
  Speaker 2: Come on down.
• 41:51
  Speaker 2: You won't be Come on down.
• 41:52
  Speaker 4: Large supply, everybody come on down for Kentucky Bourbon Festival in Ohio.
• 41:55
  Speaker 3: Just stop by, stop by, neely.
• 41:57
  Speaker 7: Family we have a large.
• 41:59
  Speaker 7: That was my point, thank you, I believe they just stocked their shelves up.
• 42:04
  Speaker 3: Yeah, we're good.
• 42:04
  Speaker 3: Gloves up, get warm for this coming week and we have we've got eight
• 42:07
  Speaker 5: you know we have.
• 42:08
  Speaker 5: Well, including this one, there's seven others.
• 42:10
  Speaker 5: There's eight total different old jet finishes out there currently, but they do swap out all the time, you know, like once we sell out of them we put a whole new one in, whether we replace one that we've had before or we have a whole new one.
• 42:20
  Speaker 5: And cognac, we have a neely brandy finish, we've got a madeira finish, we have a new toasted, we have the new toasted.
• 42:37
  Speaker 5: That's 127 proof that one's pretty cool.
• 42:38
  Speaker 5: Uh, that's, that's the one, the 127 proof.
• 42:38
  Speaker 5: That's our, the new toasted french oak that we've got up there right now and it's, you know, that's high proof for us, for sure um, one thing I've got to say real quick.
• 42:43
  Speaker 7: So you guys are here, be sure, and stop people.
• 42:45
  Speaker 7: We're getting our bottle today.
• 42:47
  Speaker 2: After we've got ours, cheers.
• 42:51
  Speaker 5: We have some cool stuff out there.
• 42:52
  Speaker 5: We still have two more that we're going to taste that are newer technically.
• 42:58
  Speaker 4: The French Ale finished on the first release of.
• 43:01
  Speaker 4: I called it that that one was so good.
• 43:03
  Speaker 4: Remember when you drilled it.
• 43:07
  Speaker 5: We're sitting there chatting about it.
• 43:08
  Speaker 5: Oh my gosh, that was so good.
• 43:10
  Speaker 4: And then I got to actually have it.
• 43:12
  Speaker 4: So that one I'll just like that's like a hard day at work.
• 43:17
  Speaker 4: I want to be cheered up a little bit, and I'll just go to that.
• 43:20
  Speaker 4: It was so good, Is that not?
• 43:21
  Speaker 3: that's the Christmas when we came down.
• 43:23
  Speaker 6: I think it was down.
• 43:31
  Speaker 5: I think it was, yeah, the last christmas she was.
• 43:32
  Speaker 7: She was dressed in the all, she was bundled up.
• 43:33
  Speaker 7: Yeah, we're just drilling away, because I was still in college so I didn't need to oh this year's gonna really be bad for you because you're so thin now, oh yeah, yeah, I'm just gonna freeze yeah god dang.
• 43:43
  Speaker 5: Yeah, this one next.
• 43:43
  Speaker 5: Yeah, let's do the worst is your hands.
• 43:45
  Speaker 5: Let's do that one next and then we'll finish on the.
• 43:48
  Speaker 5: This is our.
• 43:49
  Speaker 5: This is a fun one for me.
• 43:51
  Speaker 5: Have any of you guys had this one yet?
• 43:53
  Speaker 4: What is it?
• 43:54
  Speaker 5: Okay so this is my first official blend.
• 44:00
  Speaker 4: How did we do that?
• 44:00
  Speaker 4: I don't know.
• 44:01
  Speaker 4: I wasn't sure if you guys had seen it or not.
• 44:03
  Speaker 4: Do you have it in stores?
• 44:04
  Speaker 4: I do.
• 44:06
  Speaker 5: It is sold out almost here.
• 44:08
  Speaker 5: It is in different stores in Indiana, Kentucky, down in Georgia.
• 44:11
  Speaker 5: Oh, that's beautiful, it's all over Georgia, all around Atlanta, it's also down in Louisiana, it's in Oklahoma, I believe, so kind of all over the place.
• 44:21
  Speaker 5: But this is a four-grain, a seven-barrel blend that we did with this, this new label that we have royce wanted to put out a he wanted to do a batch.
• 44:30
  Speaker 4: It's a beautiful one.
• 44:31
  Speaker 4: I can't see it.
• 44:32
  Speaker 4: Let me see it.
• 44:34
  Speaker 6: Really pretty kind of art deco yeah.
• 44:40
  Speaker 4: So what I would say first off is that's not like oh.
• 44:43
  Speaker 4: But, also, were you trying to do a blend that illustrates your new profile from the best?
• 44:54
  Speaker 5: The purpose of this particular batch was this is for the everyday drinker and this is for it's a daytime bourbon.
• 45:00
  Speaker 5: It's an easy sipper.
• 45:01
  Speaker 5: This is just supposed to be.
• 45:03
  Speaker 5: This is not, you know, the deep, dark bourbons.
• 45:06
  Speaker 5: This is just bright, it's light.
• 45:07
  Speaker 5: That is an easy sipper, it's a is just bright, it's light.
• 45:08
  Speaker 2: That is an easy sip.
• 45:10
  Speaker 5: It's a bottle and bottle.
• 45:10
  Speaker 5: It's only four years old.
• 45:11
  Speaker 5: Seven barrel, they're all 50.
• 45:13
  Speaker 5: Yep, it's four years old, but it's all in 53-gallon barrels.
• 45:17
  Speaker 5: Like I said, naturally converted over no enzymes, with this one as well, but it's meant to just be light, bright, easy sipping, like this is supposed to be like.
• 45:26
  Speaker 5: Grab it from the shelf and you're not going to have to sit there and like analyze it.
• 45:29
  Speaker 5: You're just going to enjoy it, and it's just.
• 45:31
  Speaker 7: I have a question yeah.
• 45:32
  Speaker 7: It says it is Cypress fermented.
• 45:35
  Speaker 7: I know what that means.
• 45:36
  Speaker 7: These guys do.
• 45:37
  Speaker 5: Will you?
• 45:38
  Speaker 7: explain it to people that may or may not know what the difference between Cypress fermented and not.
• 45:41
  Speaker 5: Yeah, so a lot of use stainless steel vats.
• 45:46
  Speaker 5: That makes sense because they're going to last forever.
• 45:49
  Speaker 5: It's easy to clean.
• 45:51
  Speaker 5: There's a lot of perks.
• 45:52
  Speaker 5: We do have stainless steel vats as well.
• 45:54
  Speaker 5: We do try to primarily especially with our bourbon use our Cypress fermenters.
• 46:00
  Speaker 5: Those just impart the neely funk to them all the time.
• 46:03
  Speaker 5: They're hard to maintain because they can dry out if you don't have whiskey inside of them or you have to make sure they're clean.
• 46:10
  Speaker 5: I mean, we only sweet mash here, we don't sour mash, and so that's another thing.
• 46:13
  Speaker 5: It's like we have to make sure that they're super clean and they do stay clean when we, you know, steam them out, but they do maintain some yeast inside of the pores, inside of it.
• 46:29
  Speaker 4: And so it really keeps our flavor going.
• 46:30
  Speaker 4: That neely funk stays with it, right, and it's there.
• 46:31
  Speaker 4: We like the neely so this is very similar a lot of stuff when you would come down before, or we were even coming down for five years now we used to have, you would have two-year-old stuff, but you were cherry picking the barrel and then you were naming them things that people.
• 46:45
  Speaker 4: It would taste a certain way.
• 46:46
  Speaker 4: Yeah, what I?
• 46:47
  Speaker 4: I don't even remember you had so many funny names.
• 46:50
  Speaker 4: Yes, yes, and so there was a new funk on those barrels.
• 46:53
  Speaker 4: But you always get that flavor that you were saying, okay and honestly, you've blended that in four years, so it's there, but there's a maturity to it, oh yeah.
• 47:08
  Speaker 5: So you're really it's like granola, like honey.
• 47:10
  Speaker 3: Granola bars is really like I was thinking like buttered butter and cinnamon toast.
• 47:17
  Speaker 7: Oh yeah, you know who all uses.
• 47:19
  Speaker 7: I know you use a cypress and, if I'm not mistaken, victor's uses it.
• 47:23
  Speaker 7: Who else?
• 47:24
  Speaker 4: there used to be a lot right, there used to be a lot.
• 47:27
  Speaker 4: Maker's Mark is famous.
• 47:29
  Speaker 4: They have some that they show everybody.
• 47:31
  Speaker 5: Yeah, so they at least show them.
• 47:32
  Speaker 5: And there used to be a lot more of them, I think that while turkey used to have them back in the day, they ripped them out and put in stainless and that changed the flavor.
• 47:40
  Speaker 2: Yes.
• 47:41
  Speaker 5: And that's a big deal and I don't think that people realize it's like oh yeah, the flavors change over the years and that's, I think, partially because taking out the cypress fermenters which once again I understand, especially for a large distillery, maintaining those and making sure they don't fall apart is really a difficult task to do.
• 47:57
  Speaker 5: And now you can't even get cypress fermenters because it's protected wood.
• 48:00
  Speaker 4: So Green River sell the taste for the after they've taken a card couple of to makers market you know the biggest place with that even though they've got a lot of stainless steel it's definitely.
• 48:18
  Speaker 5: It keeps the flavor like really the same and really distinctly mealy, like I feel, like you can taste mealy we do primarily.
• 48:26
  Speaker 4: we, like I said, especially for when we're making, we do some contract installation, we do Right okay.
• 48:28
  Speaker 5: Primarily, like I said, especially for when we're making.
• 48:31
  Speaker 5: We do some contract installation for quite a few places as well, but when we're doing our stuff we keep our front four full and we kind of leave back ones alone as much as possible, Because we do not need to make a ton of whiskey, we just need to make enough whiskey.
• 48:45
  Speaker 5: So we're not trying to go like got to get all this stuff done, no, we just have to.
• 48:49
  Speaker 5: We have a certain amount we need to make and that's what we do.
• 48:52
  Speaker 5: When we're contract distilling, we'll use all eight of our fermenters out there, Right, Because that's not a necessity to keep.
• 48:58
  Speaker 5: You don't need to have it be the Neely Fund they have.
• 49:00
  Speaker 5: I mean, we make moonshine.
• 49:04
  Speaker 5: That's different.
• 49:05
  Speaker 5: We use, you know, all eight of them because we kind of need to when you're making moonshine.
• 49:09
  Speaker 4: Which is cool you guys have stuck to making.
• 49:11
  Speaker 4: You know Royce's distilling, you know family aspect, a lot of people they make the moonshine get through and then, once they're to the point where they do their eight grains and everything they kind of you know, finish that out when you guys stay.
• 49:26
  Speaker 5: We'll never stop doing that.
• 49:27
  Speaker 5: Here's the thing about bourbon distilleries.
• 49:30
  Speaker 5: Right, there is something that's not fun about it for people, because guess what, if you guys are going, let's just pretend that one of you doesn't like drinking, someone's going to have a bad time because you've been drug along to every single distillery and you're going yeah, I'm just here to, because this is what he wanted to do for his birthday and it's not fun for usually not always, but for the second half of the couple, and that's both.
• 49:58
  Speaker 5: That's men or women, we see it go both ways.
• 50:01
  Speaker 5: And they get here and they go.
• 50:03
  Speaker 5: I'm not going to taste, I don't like to drink whiskey and we go.
• 50:08
  Speaker 5: Hold on, I go.
• 50:08
  Speaker 5: We've got a little bit of everything here I go.
• 50:12
  Speaker 5: We got vodka, we got straight moonshine, we got salted caramel, we got cinnamon, we got flavored moonshines, we got flavored moonshine creams and they go.
• 50:19
  Speaker 5: Well, maybe I will have a taste of something.
• 50:21
  Speaker 5: That's what moonshine creams.
• 50:23
  Speaker 5: They came here with a full box of stuff.
• 50:27
  Speaker 6: They are so excited.
• 50:30
  Speaker 5: They love it.
• 50:30
  Speaker 5: It definitely makes like people get excited.
• 50:32
  Speaker 5: Oh, I've been pumped about this because I knew that I'd actually find something that I finally like here, and it's not like.
• 50:38
  Speaker 5: I hope they find something too, but I'm excited because I can finally find something I like.
• 50:41
  Speaker 5: So we'll never stop doing all those moonshines.
• 50:44
  Speaker 5: People absolutely love it and, like I said, we've got 30 different products out there.
• 50:47
  Speaker 5: It's a ton of stuff, but there's something for everybody here which I think is cool, except for gin writers we don't do gin.
• 50:53
  Speaker 7: You know what's so nice about this?
• 50:54
  Speaker 7: It's just enough drying, Just enough in your mouth that you can tell.
• 51:02
  Speaker 7: But it doesn't tell me drying.
• 51:04
  Speaker 7: I need to tell you.
• 51:05
  Speaker 4: She knows what she's doing and she's always known and she's learned, though, and it's not like you came up with learning.
• 51:14
  Speaker 4: You were just you were.
• 51:15
  Speaker 4: You were not a blender before now, and but but in understanding, like you said, you understand the whiskey drinkers you understand the regular drinkers and it's gonna sell and that's what that like.
• 51:23
  Speaker 5: I said, that's what that bottle and bond was for with.
• 51:25
  Speaker 5: That was for just a regular person.
• 51:26
  Speaker 5: Not everybody's a bourbon, bro.
• 51:27
  Speaker 5: There's plenty of people that just want to find some whiskey that they're going to enjoy and they want to sip on a hot day because you can't drink most whiskey on a hot day.
• 51:33
  Speaker 5: You can drink that bottle and bond on a hot day because it is easy, it's nice I mean it's a.
• 51:39
  Speaker 7: I just noticed this last one and I know exactly why people are using it for this one is cool.
• 51:44
  Speaker 5: This is an experimental.
• 51:45
  Speaker 5: Absolutely this is our 36% high rye bourbon and the barrels we use for this were also 36-month air season barrels.
• 51:54
  Speaker 5: We usually use two-year air season, so 24-month air season barrels.
• 51:57
  Speaker 5: These were 36-month air season barrels, 36% rye.
• 52:01
  Speaker 5: They're cool.
• 52:02
  Speaker 5: So it's a super high rye bourbon.
• 52:04
  Speaker 5: You know, kind of like a Four Roses has that higher rye content to it.
• 52:07
  Speaker 7: Yeah, high ride bourbon you kind of like uh, for roses has that higher ride content to it.
• 52:09
  Speaker 4: Yeah, we just hit this one hit the shelf yesterday.
• 52:10
  Speaker 4: This is, uh, four years old.
• 52:12
  Speaker 4: See, that's the cool thing what I'm sitting here right now.
• 52:15
  Speaker 4: You're talking four years old, and if we were saying you were talking about two years old almost in 30, 32 months, oh yeah, and.
• 52:22
  Speaker 4: But now you guys have been and so I would highly suggest now anything to me there's a, once you hit the 40 year mark, like you're great, you're there, there's the sweet spots, and keep going.
• 52:32
  Speaker 4: You know, you get to seven years, that's one thing, but at the same time there's less.
• 52:37
  Speaker 4: Yeah, it's just, and, and you guys, you know, has it, you got a lot of stuff that's set back.
• 52:44
  Speaker 7: Oh, oh yeah, that hard to keep it going.
• 52:47
  Speaker 7: That's a 25-gallon barrel that's going to age a lot.
• 52:52
  Speaker 5: Four and a quarter years old.
• 52:54
  Speaker 7: That's like a seven-year.
• 52:55
  Speaker 7: That's cool too.
• 52:56
  Speaker 7: That's like a seven-year and a 55-gallon.
• 52:59
  Speaker 5: This one you're going to get like it's going to attack the back of your throat, it's going to burn you up, but you taste it and also you're oh, it's actually really smooth.
• 53:07
  Speaker 5: Yes, that's just.
• 53:12
  Speaker 4: It's good with a cigar, yeah no.
• 53:14
  Speaker 4: I'm just.
• 53:14
  Speaker 4: Yeah, I guess I'm like man oh yeah, yeah, they're super cool.
• 53:20
  Speaker 5: It really fun having an experimental one that we do because that switches out.
• 53:23
  Speaker 5: We do that like we put our for grain there.
• 53:25
  Speaker 5: We've done that.
• 53:25
  Speaker 5: We got a bloody butcher rye before Just having one that we kind of interchange out all the time with like different things we've done.
• 53:31
  Speaker 5: Oh yeah, we just put that on the shelf yesterday, so we got plenty of that but it is, yeah, it's super cool and and you guys have always understood the 375 yeah, yeah if you go early on.
• 53:44
  Speaker 4: If you came down it didn't matter, but the barrel they had a way of.
• 53:48
  Speaker 4: You could fill your own bottle from the barrel.
• 53:50
  Speaker 5: You still do that.
• 53:50
  Speaker 5: No, yes, and that one we just put out yesterday too, that one's also really fantastic.
• 53:54
  Speaker 7: I didn't want to taste it because we had so many other things to taste, but we can taste it by ourselves, Now with that one there's a different one, but we can taste that later on.
• 54:03
  Speaker 5: And that one's a 25% Rye, and that one's also just went up yesterday too.
• 54:08
  Speaker 3: That's something that maybe a lot of people don't know, but you can come here and do your fill your own bottle.
• 54:17
  Speaker 3: You put your own name on the side of it.
• 54:19
  Speaker 3: You get to name it too.
• 54:23
  Speaker 5: And there's not a charge to bottle your own.
• 54:25
  Speaker 5: It just has the exact same as you bottle bottles.
• 54:26
  Speaker 5: There's not a weird surcharge for following it because, frankly, you're saving us, because we're not bottling for you right, I just can't imagine how many labels you put on bottles for me not as many, because I'm not that good at it.
• 54:42
  Speaker 1: That was an aspect that was awesome.
• 54:44
  Speaker 7: Yeah, want to point one thing out real quick.
• 54:46
  Speaker 7: Yeah, the nice thing about doing a funeral is it makes a perfect Christmas gift or birthday gift or retirement gift for your friends.
• 54:55
  Speaker 7: That is a burden.
• 54:57
  Speaker 6: Go here.
• 54:58
  Speaker 7: Go somewhere Up here and do that.
• 55:02
  Speaker 7: You've got one whole gift.
• 55:03
  Speaker 7: That's totally unique that you can give to someone.
• 55:05
  Speaker 5: Oh yeah, it's been.
• 55:06
  Speaker 5: It's actually really cool to see people that come in and bottle their own.
• 55:09
  Speaker 5: There's been some really funny things.
• 55:11
  Speaker 5: We have bachelor parties that come in or bachelorette parties that come in and they, you know, they write something a little bit crude on the side of it, which I think is funny.
• 55:17
  Speaker 5: I also have a lot of people that come in before their child is born and they do a bottle of your own and they just write birthday on it.
• 55:24
  Speaker 5: So then they're going to give it to them on the 21st birthday.
• 55:26
  Speaker 5: Um, we had one that was like brought us to like try not to cry about it because it was really touching.
• 55:32
  Speaker 5: Um, a couple came in and they bottled up, like they're like we're going to need 16 of these and I'm like, holy shit, all right, I'm like what?
• 55:39
  Speaker 5: is this for?
• 55:39
  Speaker 5: And they said it's for presents and I'm like, oh, for what you know?
• 55:42
  Speaker 5: I'm like that's a lot of presents.
• 55:43
  Speaker 5: But yes, it was, their kid had cancer and they were in the hospital and they got them.
• 55:49
  Speaker 5: Their kid was OK, but got them all for the entire staff that was helping take care of their, their child, while they were battling cancer.
• 55:59
  Speaker 5: And I was like they're like telling us this and I'm like how are you supposed to not fucking cry, right?
• 56:03
  Speaker 2: now.
• 56:06
  Speaker 5: And it's just like you know, it's been really cool seeing some of the things that people do for that and a lot of people.
• 56:11
  Speaker 2: You know we're right on the interstate, we're one of the easiest distilleries to get to no frank if you're traveling we're so easy to get to.
• 56:19
  Speaker 4: I'll just give everybody a thing what it's like everybody also.
• 56:22
  Speaker 4: When they're looking for rest they always go to gas stations and everything in kent go to distillery bathrooms Just stop it.
• 56:28
  Speaker 2: They're clean, they're the cleanest, and there's a competition, and there's a damn competition.
• 56:35
  Speaker 4: They're the best bathrooms in the world.
• 56:38
  Speaker 5: Also, we have rocking chairs.
• 56:39
  Speaker 5: Out front you can get a cocktail hang out.
• 56:41
  Speaker 4: You can smoke a cigar outside.
• 56:43
  Speaker 4: Yeah, the cigar area, it's totally okay.
• 56:46
  Speaker 3: For all my cigar and bourbon groups on Facebook, yeah, and then you can always invest in both worlds right here, if you mention the Scotchie Bourbon Boys.
• 56:54
  Speaker 4: maybe you?
• 56:55
  Speaker 5: might get preferential.
• 56:56
  Speaker 5: If I'm here, you might get some nice treatment if you mention the Scotchie Bourbon Boys.
• 57:00
  Speaker 4: Yeah, yeah, this is the separate thing, you know and everything.
• 57:04
  Speaker 7: So yeah, Happy to do your business, buy what you want and have a drive.
• 57:09
  Speaker 5: Exactly.
• 57:09
  Speaker 5: Yeah, not a bad idea.
• 57:14
  Speaker 4: All right, so just give your promotional speech so we can fish out there.
• 57:17
  Speaker 5: Yeah, so you can find us.
• 57:19
  Speaker 5: We're in Sparta, Kentucky, right next to the Kentucky Speedway between Louisville and Cincinnati.
• 57:24
  Speaker 5: Neely Family Distillery.
• 57:25
  Speaker 5: You can also find us at NeelyFamilyDistillerycom.
• 57:26
  Speaker 5: Neely Family Distillery on Facebook Instagram.
• 57:29
  Speaker 5: You can find me Ms Becca Sue 1K.
• 57:33
  Speaker 5: No C's on Instagram.
• 57:36
  Speaker 2: Alright.
• 57:36
  Speaker 7: What I want to point out is, when you're looking and you're driving up and down the interstate, it will say Indiana, but it will also say Indiana, but they're not in Indiana.
• 57:46
  Speaker 5: It says we're towards there, but we're not in Indiana.
• 57:50
  Speaker 7: Some people get scared about that.
• 57:51
  Speaker 7: Tell them which exit that is Exit 55, right off of Interstate 71.
• 57:55
  Speaker 5: It's going to be the VVVVV.
• 57:57
  Speaker 5: I'm not even sure what.
• 57:59
  Speaker 2: I'm saying they're in Indiana, is all.
• 58:01
  Speaker 5: I know, but if you're going towards Belterra Casino you're going to find us.
• 58:05
  Speaker 5: There's a big white building it says Neely Family Distillery and we're kind of a log cabin-type looking building.
• 58:10
  Speaker 5: But we're up at XB5 on Interstate 71.
• 58:13
  Speaker 7: And we've traveled territory too far.
• 58:15
  Speaker 4: Yeah, all right.
• 58:16
  Speaker 4: Wwwscotchiebourbonboyscom for all things scotchie bourbon boys.
• 58:19
  Speaker 4: Check us out.
• 58:19
  Speaker 4: There's t-shirts, there's all kinds of stuff.
• 58:23
  Speaker 4: And then we're on Facebook, instagram.
• 58:25
  Speaker 4: Youtube and Apple oh yeah, we have bourbon balls now.
• 58:27
  Speaker 4: Yep, yep, yep, so that is there, and then we are also on iHeart and Apple and then any other form, whether you like to watch us or you like to listen to us, make sure that you subscribe, leave good feedback and then remember the bourbon angle is really good friends and good times.
• 58:48
  Speaker 3: Make sure that you drink responsibly.
• 58:51
  Speaker 3: And go out and live your life uncut and unfiltered.
• 58:57
  Speaker 4: And little Steve will skip this out.
• 59:07
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 59:11
  Speaker 2: Oh, don't ask why.
• 59:13
  Speaker 2: Oh, don't ask why.
• 59:14
  Speaker 2: Show me the way to the next whiskey bar.
• 59:18
  Speaker 2: Oh don't ask why.
• 59:20
  Speaker 2: Oh don't ask why.
• 59:22
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die on.
• 59:27
  Speaker 2: I tell you we must die.
• 59:28
  Speaker 2: I tell you we must die.
• 59:29
  Speaker 2: I tell you, I tell you, I tell you we must die Alright.