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Liberty Pole Old Monongahela Full Proof Rye! · Whiskey Chasers

• 0:09
  SPEAKER_00: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
• 0:17
  SPEAKER_00: Oh, while enjoying a glass.
• 0:19
  SPEAKER_00: I'm Steve.
• 0:20
  SPEAKER_00: I'm Nick, and I'm Chris.
• 0:22
  SPEAKER_00: Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.
• 0:29
  SPEAKER_01: So uh Jeff the Crete is not the only one that uses Bloody Butcher.
• 0:32
  SPEAKER_01: Liberty Pole does too for their bourbon.
• 0:34
  SPEAKER_01: Not all of it, just some of it.
• 0:36
  SPEAKER_01: Just their bourbon.
• 0:36
  SPEAKER_01: Oh, all the bourbon that they use.
• 0:38
  SPEAKER_01: All the bourbon they use Bloody Butcher in there.
• 0:40
  SPEAKER_01: But we went to Liberty Pole after we went to Wiggle.
• 0:42
  unknown: Yeah.
• 0:43
  SPEAKER_01: And they're our last stop before we went home.
• 0:45
  SPEAKER_01: And I said, Yeah, we're, you know, we're traveling around Pennsylvania, we're trying different distilleries.
• 0:50
  SPEAKER_01: And he kind of made a comment of, like, yeah, we're the best.
• 0:52
  SPEAKER_01: Other ones think they're great, but they're not.
• 0:54
  SPEAKER_01: They use other red corn.
• 0:56
  SPEAKER_01: And coming from Wiggle, I was like, I already know they use red corn.
• 1:00
  SPEAKER_01: And uh, this interesting is, but we use bloody butcher.
• 1:03
  SPEAKER_01: And I said, Well, we, you know, wiggle was really good.
• 1:05
  SPEAKER_01: And he goes, Oh, they are not good.
• 1:07
  SPEAKER_02: The bottle guy said this.
• 1:08
  SPEAKER_01: Because I feel like the from what I've heard about the the owners of Liberty Pool, they wouldn't be oh, so funny thing about that is we we then got to talk to the owners, and we brought up Mayor brought up like we went to Wiggle Whiskey, love their stuff, like really unique.
• 1:22
  SPEAKER_01: And the owners were like, they're amazing, like nothing but good things to say.
• 1:25
  SPEAKER_02: That's what you want to hear about when competition comes.
• 1:28
  SPEAKER_02: You don't want to hear somebody shitting on somebody yells.
• 1:30
  SPEAKER_00: No, no.
• 1:31
  SPEAKER_00: When I'm out doing tastings for watershed, and like one of the main things I do is I never sample vodka because why would you?
• 1:38
  SPEAKER_02: What's what's the point?
• 1:40
  SPEAKER_02: Take a breath of air and hold it.
• 1:42
  SPEAKER_02: That's good enough.
• 1:43
  SPEAKER_02: Take another breath of air and hold that.
• 1:44
  SPEAKER_00: If it tastes good, you don't taste anything.
• 1:46
  SPEAKER_00: And like I'm usually poaching people in line with their vodka and stuff.
• 1:51
  SPEAKER_00: But if you're holding another Ohio vodka, I ain't saying a word to you.
• 1:55
  SPEAKER_00: Like that is like an unwritten rule.
• 1:58
  SPEAKER_00: Like, we're in Ohio, you're already buying Ohio.
• 2:01
  SPEAKER_00: I'm I'm cool with that.
• 2:03
  SPEAKER_00: If you're buying Smyrnoff, if you're buying Tito's, if you're buying an absolute, we could do better.
• 2:07
  SPEAKER_00: We're gonna talk.
• 2:08
  SPEAKER_02: Yeah, fantastic.
• 2:10
  SPEAKER_02: But I do love how watershed uses green apples.
• 2:13
  SPEAKER_00: Yeah, it uses apples, people don't know that.
• 2:15
  SPEAKER_00: But yeah, so like it's like an unwritten rule in like the craft distilling world.
• 2:18
  SPEAKER_00: Like, if somebody's buying something from from near you, like you you let that go.
• 2:23
  SPEAKER_02: Because here's the thing if you need to shit on another company, so somebody buys your stuff, then you're not good.
• 2:32
  SPEAKER_02: That's what it could, that's what it says to me.
• 2:34
  SPEAKER_02: So, like, I I don't like to see that.
• 2:36
  SPEAKER_01: No, Mary and I were ready to walk away.
• 2:38
  SPEAKER_01: Like, we were we never expected to meet the owners out of this, and then everything changed.
• 2:42
  SPEAKER_02: And everything changed when you tried it with butter, everything changed.
• 2:46
  SPEAKER_01: It's corn, but they're so we're having uh Liberty Pull's foolproof Monagahala rye.
• 2:53
  SPEAKER_01: Nice, nice job on that.
• 2:54
  SPEAKER_01: Thank you.
• 2:55
  SPEAKER_01: I've been really trying Monagahala, yes.
• 2:58
  SPEAKER_01: But I was telling everyone, but so they're they're bourbon, they have a peted bourbon and they have a toasted bourbon, and then a high rye bourbon, and they use bloody butcher corn for their stuff.
• 3:10
  SPEAKER_01: They're very like down-to-earth, like farmer.
• 3:13
  SPEAKER_01: You talk about farmers last episode.
• 3:15
  SPEAKER_01: There they they remind me of like Jeff the Creed, like that idea of like hardy people.
• 3:22
  SPEAKER_01: They just released a couple months ago their first batch of 95 and 5 rye, and the only reason they did that was because it was popular, and someone says you should try it.
• 3:32
  SPEAKER_01: They said that's not what we do, but we'll release one to see what happens.
• 3:36
  SPEAKER_01: Yeah, I don't know how that went.
• 3:39
  SPEAKER_01: So they don't do 95 and 5 for their mash bell for rye.
• 3:42
  SPEAKER_01: That's a little insider secret there.
• 3:45
  SPEAKER_01: Oh well, how's that smelling over there?
• 3:47
  SPEAKER_01: Chris is smelling the pipe tobacco we're gonna be pairing with this.
• 3:51
  SPEAKER_00: You're you're literally just smelling it and smelling it.
• 3:53
  SPEAKER_00: You you said that this is a unique bottle or a unique blend that we're gonna be trying with this.
• 3:59
  SPEAKER_02: Legendary, it's it's it's storied, it's sought after.
• 4:02
  SPEAKER_02: It's it's the Samuel Goweth full Virginia Flake.
• 4:06
  SPEAKER_02: This is the one with Sherlock Holmes on the front, it's their most popular blend ever made.
• 4:12
  SPEAKER_02: This is made in in the UK, the Lakeland district is what they call it.
• 4:16
  SPEAKER_02: Lakelands are all supposed to have this floral type of almost soapy, not soapy.
• 4:23
  SPEAKER_02: It sounds weird, but kind of a flavor to all of them.
• 4:26
  SPEAKER_02: It's a lake, they call it Lakeland-esque tobacco.
• 4:29
  SPEAKER_02: It's just unique to them.
• 4:30
  SPEAKER_02: It's like a floral type of note, like Turkish delights floral, and it's just very unique to them.
• 4:35
  SPEAKER_02: So people either love it or hate it.
• 4:37
  SPEAKER_02: But as far as the full Virginia flake goes, this is their like big seller.
• 4:41
  SPEAKER_02: They have a lot of really good stuff, but this one is like the one people go nuts for.
• 4:46
  SPEAKER_02: It's called the sumptuous, like full, bold, dark.
• 4:51
  SPEAKER_02: It's been called dark, it's but it's a it's just straight Virginias that have been hot pressed.
• 4:56
  SPEAKER_02: Lakeland style Virginia's been hot pressed.
• 4:58
  SPEAKER_02: But I tell you what, and this one's got some age on it.
• 5:00
  SPEAKER_00: It's got yeah, you said about nine-ish years, yeah.
• 5:03
  SPEAKER_02: About nine nine-ish years again.
• 5:05
  SPEAKER_02: It looks like beef jerky.
• 5:07
  SPEAKER_02: Uh, it looks like beef jerky, it's got crystals forming, but this smells so raisin-y, and it's got a a uhural gray.
• 5:15
  SPEAKER_02: Oh, we're talking about that, but it was taught, it's got like the tea-esque.
• 5:19
  SPEAKER_02: You smell it, and tell me what you think.
• 5:20
  SPEAKER_02: I think it smells like like black tea and raisins.
• 5:24
  SPEAKER_02: It smells amazing.
• 5:25
  SPEAKER_02: Yeah, nice.
• 5:26
  SPEAKER_02: I'm excited to try it.
• 5:27
  SPEAKER_02: And this is also a flake.
• 5:29
  SPEAKER_02: This is a flake, yeah.
• 5:30
  SPEAKER_02: Yeah, flake, okay.
• 5:31
  SPEAKER_02: And uh, like I said, people, I mean, people will fight each other for this stuff, and then every I've never seen a bad review on it.
• 5:38
  SPEAKER_02: Okay, never ever seen a bad review, but I I've never tried it, I've always wanted to try it.
• 5:42
  SPEAKER_02: I've had this, these I have a couple tens, I've had them sitting for a long time.
• 5:45
  SPEAKER_01: How long is this one?
• 5:46
  SPEAKER_02: I feel like not be sacrilegious.
• 5:49
  SPEAKER_02: I'm gonna fold and stuff it first.
• 5:52
  SPEAKER_02: Boy, that's a thin old flake.
• 5:53
  SPEAKER_02: That is really thin.
• 5:55
  SPEAKER_02: We're gonna see.
• 5:56
  SPEAKER_02: So that's what we're pairing with the Liberty Pull.
• 5:59
  SPEAKER_02: With Liberty Pull.
• 6:00
  SPEAKER_01: So with Liberty Pull, there is a uh uh fun little caveat that we have.
• 6:05
  SPEAKER_01: Chris and I have had two bottles of theirs.
• 6:07
  SPEAKER_01: One that didn't last very one that didn't last more than a day.
• 6:10
  SPEAKER_01: Steve, you've had one of their bottles.
• 6:12
  SPEAKER_01: I have had some.
• 6:13
  SPEAKER_01: Yum.
• 6:14
  SPEAKER_01: I don't know which one, but I know I've had one.
• 6:16
  SPEAKER_01: I was telling Chris that we had their Peter Rye.
• 6:19
  SPEAKER_03: Oh, yeah.
• 6:20
  SPEAKER_01: That one we opened and finished in a day.
• 6:22
  SPEAKER_01: Uh, less than 12 hours in a day.
• 6:24
  SPEAKER_01: Uh, did not last long at all.
• 6:27
  SPEAKER_01: It was fantastic, wonderful.
• 6:29
  SPEAKER_01: And then they gifted a bottle to the club that was Jackfruit Wood finished.
• 6:35
  SPEAKER_01: Oh, that's their high rye bourbon that was jackfruit rye finished or jackfruit wood finished.
• 6:40
  SPEAKER_02: Have we done Liberty Pool on the c on the podcast?
• 6:42
  SPEAKER_01: We have not.
• 6:43
  SPEAKER_01: We've talked so much about them.
• 6:44
  SPEAKER_01: Yeah, yeah.
• 6:45
  SPEAKER_02: Just personally, we've already been in the club and stuff.
• 6:47
  SPEAKER_02: Yeah, okay.
• 6:48
  SPEAKER_02: We've talked about them.
• 6:49
  SPEAKER_02: There's a lot to talk about.
• 6:50
  SPEAKER_02: There's a lot to talk about.
• 6:51
  SPEAKER_02: I wasn't there, you were, but I'm a huge fan of them already just by listening to what conspired there.
• 6:56
  SPEAKER_02: And it's one that I really want to go check out.
• 6:59
  SPEAKER_01: I think they really want to have us there.
• 7:01
  SPEAKER_00: Yeah, oh yeah.
• 7:02
  SPEAKER_00: It sounds like and they're like around Pittsburgh area, right?
• 7:05
  SPEAKER_01: Yeah, I mean, they're they're maybe 30 minutes outside of Pittsburgh, like closer to us.
• 7:09
  SPEAKER_02: I mean 30 minutes outside, probably talk about your experience because we've talked about it for like uh uh hours.
• 7:14
  SPEAKER_02: You probably could talk about this experience, so we're gonna have to keep it to the Cliff version.
• 7:19
  SPEAKER_02: Cliff Notes version.
• 7:20
  SPEAKER_02: Here you go, Steve.
• 7:22
  SPEAKER_01: Cliff Notes version is we had someone from the podcast recommend this company, and so we went there because I wanted to try their stuff first, and I couldn't buy it because Pennsylvania is very strict on not selling outside of the state, like shipping, and so I went there, tried some of their stuff about four.
• 7:40
  SPEAKER_01: I'd say with the bottle shop, maybe four things.
• 7:43
  SPEAKER_01: Mary tried their bourbon cream, by the way.
• 7:45
  SPEAKER_01: She loved it.
• 7:45
  SPEAKER_01: Pennsylvania bourbon cream probably pretty good.
• 7:48
  SPEAKER_01: Um, so we then were about ready to leave and said, Hey, can we get a card?
• 7:52
  SPEAKER_01: We have a podcast, would love to you know talk about an interview, all that jazz.
• 7:57
  SPEAKER_01: Ended up meeting one of the sons.
• 8:01
  SPEAKER_01: So the owner and his after the bottle shop, yeah.
• 8:06
  SPEAKER_01: Yeah.
• 8:06
  SPEAKER_01: The husband and wife have two boys, all four of them work at the company.
• 8:11
  SPEAKER_01: We met one of the the boys there, gave us a private tour with a a glass of something we'll never be able to get again.
• 8:19
  SPEAKER_01: The tour was like an hour and a half long.
• 8:22
  SPEAKER_01: It just kept talking, and then he was like, Oh, you guys gotta meet my parents, gotta meet my mom.
• 8:26
  SPEAKER_01: And we walked back into the like the distillation room, and his mom was standing there and goes, Oh, you know, let me introduce you.
• 8:34
  SPEAKER_01: So we started talking to her, and she at one point said, This is what I love about whiskey, you know, people connecting over it and talking about it.
• 8:42
  SPEAKER_01: Let me show you this other room.
• 8:43
  SPEAKER_01: So we go up to this private room that uh was amazing, had leather chairs, leather couches, the bottles lining the wall, and she pulls out a bottle for me to try.
• 8:55
  SPEAKER_01: And keep in mind, there's a guy off you walk in off to the left.
• 8:58
  SPEAKER_01: This guy's hanging something, doing something to the room.
• 9:00
  SPEAKER_01: I'm thinking it's janitor maintenance, and she pulls out this bottle.
• 9:05
  SPEAKER_01: All of a sudden, I hear, Honey, what are you pulling out for him?
• 9:08
  SPEAKER_01: Oh, you're the husband.
• 9:10
  SPEAKER_01: Got it.
• 9:11
  SPEAKER_01: You're the husband.
• 9:12
  SPEAKER_01: So their uh maintenance work is not unusual to them, you know what I mean?
• 9:17
  SPEAKER_01: Like they're very down-to-earth.
• 9:19
  SPEAKER_01: We sit down and we start talking for probably another four hours, and they just keep pouring glass after glass.
• 9:26
  SPEAKER_01: If you got to try this, I tried a mesquite wood finished rye at one point, uh, which was amazing.
• 9:33
  SPEAKER_01: Uh, they released that just a couple months ago.
• 9:36
  SPEAKER_01: I got to try the jackfruit rye, they had several different finishings that they had, like just awesome, awesome people.
• 9:43
  SPEAKER_01: Uh, loved the idea of the podcast and of the club.
• 9:46
  SPEAKER_01: So we left there, and I was like, you know what?
• 9:50
  SPEAKER_01: I know Journeyman has a place in our hearts.
• 9:52
  SPEAKER_01: This is the journeyman for Pittsburgh, this uh for Pennsylvania, you know what I mean?
• 9:56
  SPEAKER_01: There's a journeyman possibly in every state, and this one is that of the state.
• 10:01
  SPEAKER_01: So absolutely wonderful.
• 10:03
  SPEAKER_01: I got their Moning Hala foolproof rye, their toasted barrel rye, which we have on here if we want to try it side by side.
• 10:11
  SPEAKER_01: We're not gonna turn that down already.
• 10:13
  SPEAKER_01: I suppose it used near UNCS.
• 10:15
  SPEAKER_01: I came back with four bottles.
• 10:17
  SPEAKER_01: I have three left, but the two one of them is a very small amount because it was for the club, and one Chris and I finished in a day, if that says anything about their stuff.
• 10:27
  SPEAKER_00: Yeah, and it looks like they got started in 2016, so about nine years old or so.
• 10:32
  SPEAKER_00: So they're not they're not extremely means, but they had a pretty big expansion though in 2023.
• 10:40
  SPEAKER_00: So 2023 they expanded now.
• 10:42
  SPEAKER_00: They they make about 2,000 miles a year.
• 10:43
  SPEAKER_01: Their rick house is huge, it's beautiful.
• 10:46
  SPEAKER_00: They're pot still only, they only do the pot still stuff, and they use that bloody butcher corn.
• 10:51
  SPEAKER_00: Uh, which, like we talked about before, those red corns and stuff, they have a much lower yield, so about 25% less on this.
• 10:58
  SPEAKER_00: A Liberty pole, by the way, the name of it is from the whiskey rebellion.
• 11:02
  SPEAKER_00: Yep, and so it's it's from yeah, so it's I was hoping you'd find this out.
• 11:07
  SPEAKER_00: Yeah, it's almost like a banner, I suppose, that you'd put out and it you'd put it in an area, and then the the tax collectors would know, like, this isn't a place for me to be.
• 11:18
  SPEAKER_02: Like, this is not a good revolutionary war or after the revolutionary war, so the whiskey rebellion.
• 11:24
  SPEAKER_02: Because I look at the picture and I think like live like the revolutionary war, like this is right after, so 1776 is all of that.
• 11:33
  SPEAKER_00: This is the 1790s or so, right around there.
• 11:38
  SPEAKER_00: So, this is kind of the first challenge of our nation, like the first time that we're trying to figure out something that's not uh like a war related, and so I did a deep dive on the whiskey rebellion, trying to like learn more about it and everything, and it was very much like a challenge, and we're still talking about it today in terms of like states versus federal, like who has more power?
• 12:05
  SPEAKER_00: It's very much that.
• 12:06
  SPEAKER_00: So it's Jefferson versus Hamilton.
• 12:08
  SPEAKER_00: Hamilton is your federal guy, he's he's the guy that really wasn't wanted Washington be more of a king, like very, very uh federal based.
• 12:17
  SPEAKER_00: Jefferson, not so much, he wanted more states.
• 12:20
  SPEAKER_00: Hamilton won out in this particular case, so wanted a stronger federal government.
• 12:25
  SPEAKER_00: Hamilton was a treasury secretary, which is kind of why he won this battle.
• 12:29
  SPEAKER_00: So there was an excise tax put on whiskey in 1791.
• 12:35
  SPEAKER_00: So we just became a country in 1780s or so, 1788 was the Continental Congress that made our constitution and everything.
• 12:45
  SPEAKER_00: So that's that's so this is like right after all that, but it taxed the production of whiskey, not the sale of whiskey, the production, so it kind of changed some of those rules.
• 12:57
  SPEAKER_00: Yeah, and in this area, the Liberty, the Pittsburgh area, you're well away from Philadelphia and Boston, all these big metropolitan areas.
• 13:06
  SPEAKER_00: So these little areas, most of them didn't have cash, they traded, like it was a very much a barter system, right?
• 13:15
  SPEAKER_00: So to put a tax on the production of whiskey, which whiskey was like how you made your grain last, it was a it was a preservation method, so like there was no money exchange, so you couldn't pay your taxes because you didn't have money.
• 13:29
  SPEAKER_00: You you paid people in whiskey or in grain a lot of times, so there just wasn't the money for uh to do it, yeah, exactly.
• 13:37
  SPEAKER_00: And whiskey at that point, like water wasn't super great for you, like it was really contaminated.
• 13:44
  SPEAKER_00: So most people like even kids drank whiskey at that time.
• 13:48
  SPEAKER_00: So there was only one actual battle around the whiskey rebellion, only one actual thing happened, and it was just a real little skirmish, so it wasn't a lot, but like a stone fight, like a rock war.
• 14:00
  SPEAKER_00: Yeah, it was a rock, yeah, rock fight.
• 14:02
  SPEAKER_00: But George Washington was like, This can't be going on, we need to like set ourselves up.
• 14:08
  SPEAKER_00: So he mounted up and rode over and like led 13,000 troops into western Pennsylvania.
• 14:17
  SPEAKER_00: He's the only president to ever lead troops as president during this.
• 14:22
  SPEAKER_00: There was one little battle, only two people were actually uh charged with anything, and they were charged with treason.
• 14:29
  SPEAKER_00: And Washington actually pardoned them afterwards.
• 14:32
  SPEAKER_02: They really liked charging people with treason back in the day, didn't they?
• 14:35
  SPEAKER_02: When's the last time someone got charged with treason?
• 14:37
  SPEAKER_02: Yeah, people saying like F America, and like nobody's nobody's doing anything about it.
• 14:42
  SPEAKER_00: This this thing was a was really what settled a lot of our like First Amendment stuff in saying like you can talk bad about our government, and we're gonna accept that because it's your right as a person.
• 14:55
  SPEAKER_00: And so, but wanted to later pardon those two because he was like, We gotta let this die.
• 15:00
  SPEAKER_00: Let's let's let's let's move on with life.
• 15:03
  SPEAKER_00: But like, like I said, around that time, a lot of our rules were being established, like we were trying to decide what is the first amendment, like what does that actually mean, and like the right to assemble and the right to protest and all that because like there's rules around protesting, like when you protest something, it's it's it's kind of government sanctioned in a lot of ways.
• 15:25
  SPEAKER_00: Exactly.
• 15:26
  SPEAKER_00: So, like protesting in that way is a lot of that was kind of designed during and after the whiskey rebellion, and so it's a really cool period of history that I need to like, I would like to go back and read more about.
• 15:39
  SPEAKER_00: I've been getting more and more into Revolutionary War history, so I'm gonna interesting back.
• 15:45
  SPEAKER_02: Oh no, I just found out the other day, and I never knew this, but when they threw the Boston Tea Party, did you know they dressed up, they disguised themselves as as Native Americans?
• 15:54
  SPEAKER_03: No, did you know that?
• 15:55
  SPEAKER_02: Yeah, I didn't either.
• 15:56
  SPEAKER_02: I was talking to a guy from the UK, he lives here now, and I mentioned that to him even because he was talking about the Boston Tea Party, and I mentioned it to him too, and he was like, Did they really?
• 16:06
  SPEAKER_02: I was like, Yeah, they did.
• 16:07
  SPEAKER_02: I didn't know that.
• 16:09
  SPEAKER_02: But like I don't know what the motivation was behind that because it was very much a protest type of a deal, but they dressed up as Native Americans, like with war, like war paint on.
• 16:18
  SPEAKER_01: They're like, if this comes back, it won't come back.
• 16:20
  SPEAKER_02: And they did it.
• 16:21
  SPEAKER_02: I mean, they didn't want anybody to know who it was, you know what I mean.
• 16:24
  SPEAKER_02: I think that I think that was the whole idea, maybe like clearly these are Americans doing it, but we don't know who they were.
• 16:31
  SPEAKER_02: Yeah, because back then, if Nick Berkey uh did that, they would just kill you.
• 16:36
  SPEAKER_02: Like they'd be like, Oh yeah, you're executed.
• 16:39
  SPEAKER_02: You know, like that's good enough, you know what I mean?
• 16:41
  SPEAKER_02: Like, they would have killed you.
• 16:42
  SPEAKER_02: So I mean it makes sense that they disguise themselves, but it's weird that they chose Native Americans, right?
• 16:50
  unknown: Like, you know what I mean?
• 16:51
  SPEAKER_00: But I never knew that.
• 16:52
  SPEAKER_02: You knew that, Steve?
• 16:53
  SPEAKER_00: Yeah, I I knew that they dressed as Indians, but I didn't know like a lot of the like reasoning behind it, and I still don't really know.
• 16:59
  SPEAKER_00: I'm guessing that was it.
• 17:00
  SPEAKER_02: It's a disguise, but disguise, and they couldn't think of anything better, you know.
• 17:04
  SPEAKER_00: But the Mingo Creek Society were the people that put out these Liberty Poles and did all that, which is why the distillery is actually named Mingo Creek Craft Distillery.
• 17:15
  SPEAKER_00: I wondered, yeah, and so I and I didn't it it took me a minute to find that, and the only reason I really looked at it was because of their email.
• 17:22
  SPEAKER_01: It was like Mingo Creek Distilleries, and I was like, oh, that's they were originally Mingo Creek.
• 17:26
  SPEAKER_01: If I remember right, they're originally Mingo Creek and now are named Liberty Pole.
• 17:30
  SPEAKER_01: Yeah, they're kind of doing business as Liberty Pole, yeah.
• 17:33
  SPEAKER_01: But they actually have so the uh they talked about the whole idea of the Liberty Pole when we were there, and they're like, it's pretty much like a tree trunk, like a thinner tree trunk with all the branches cut off that a flag would hang on.
• 17:45
  SPEAKER_00: There's like three stripes on it, and it's and it says something, but it's like it's kind of like a like a banner or a sign of some sort that that told tax collectors, like you're not welcome.
• 17:56
  SPEAKER_00: Okay, yeah, give it give it away.
• 17:58
  SPEAKER_00: And if you come by here, bad things are gonna be shot.
• 18:01
  SPEAKER_00: Yeah, yeah.
• 18:02
  SPEAKER_00: We have a right to bear arms.
• 18:03
  SPEAKER_01: When they moved to their new like current location with the new the the massive uh Rick House, right?
• 18:09
  SPEAKER_01: They had a poll raising ceremony for that because of Liberty Pulls.
• 18:14
  SPEAKER_01: And I want to say I could be wrong, but I feel like they said that they have one each year now, like on like the anniversary of when they built that location or came up with that location, they now have like a poll raising, but it's not by them, it's by like the community that like comes around it, the supporters, and like we're gonna have a poll raising ceremony at the distillery, so it's very like community like funded, very community friendly.
• 18:38
  SPEAKER_02: So I don't know if I asked you this, but are the are the owners just like big history buffs?
• 18:43
  SPEAKER_02: Is that what's going on with or like do they just come up with this idea?
• 18:47
  SPEAKER_00: They're from Pennsylvania, so they're just kind of from that area.
• 18:50
  SPEAKER_00: Oh, they're new, they have a lot of history involved.
• 18:53
  SPEAKER_02: You you gotta really respect history to like go that far as to like you know so in that room I described, right?
• 18:59
  SPEAKER_01: They have uh porcelain jugs from way back in the day, like from the like old moonshiners from their family.
• 19:07
  SPEAKER_01: Oh, from their family, from their family, yeah.
• 19:10
  SPEAKER_01: So like history is a huge uh plays a huge role in their lives, which I love.
• 19:15
  SPEAKER_01: They're very passionate about like the story and the history and why do we do what we do right for this particular bottle?
• 19:21
  SPEAKER_00: Uh we have our old mongahela foolproof rye.
• 19:25
  SPEAKER_00: So it's 61 rye, 13 red winter wheat, 13 rye malt, and 13 malted barley.
• 19:33
  SPEAKER_00: So it's really a 74% rye.
• 19:36
  SPEAKER_02: Yeah, a lot of rye, which Pennsylvania, that makes sense.
• 19:39
  SPEAKER_01: Uh, the red winter wheat edition is kind of a butt you want to know why they do malted versus unmalted?
• 19:46
  SPEAKER_01: So, this is the company that I was fascinated with with the idea that uh our culture today does not understand the vast variety of rye that is out there and what flavors can come out of rye.
• 20:00
  SPEAKER_01: So they molt part of their mash bill for rye to help bring out that kind of smooth, less harsh rye spice.
• 20:10
  SPEAKER_01: It produces a different flavor than most.
• 20:15
  SPEAKER_00: And they do sweet mash also.
• 20:18
  SPEAKER_00: And this is 108 proof, not the full proof.
• 20:20
  SPEAKER_00: This is 108?
• 20:21
  SPEAKER_02: 108.
• 20:23
  SPEAKER_02: Well, I wouldn't have guessed that.
• 20:24
  SPEAKER_02: I know.
• 20:26
  SPEAKER_02: I didn't think we were drinking anything over 100.
• 20:28
  SPEAKER_02: I thought it was in the 90s.
• 20:30
  SPEAKER_02: Nope.
• 20:30
  SPEAKER_02: Nope.
• 20:31
  SPEAKER_00: And that's maybe what the malted right is.
• 20:34
  SPEAKER_01: They also uh go in the barrel at a lower proof point at 108.
• 20:38
  SPEAKER_00: So this is fullproof, so they tone it back down to the 108.
• 20:43
  SPEAKER_02: I mean, clearly I've had their stuff.
• 20:45
  SPEAKER_02: I had half a bottle one day.
• 20:47
  SPEAKER_01: Uh I like their stuff, clearly.
• 20:49
  SPEAKER_01: But but even that Peter rye was a different match bolt from this.
• 20:52
  SPEAKER_01: That's what's crazy.
• 20:53
  SPEAKER_02: When they're calling it a full proof rye, right?
• 20:55
  SPEAKER_02: It's like 1792 full proof.
• 20:57
  SPEAKER_02: Which makes me think, yeah.
• 20:58
  SPEAKER_02: So they probably didn't proof it down much.
• 21:00
  SPEAKER_02: No, they didn't.
• 21:01
  SPEAKER_02: The barrel entry wasn't very high.
• 21:03
  SPEAKER_02: This must be very close to a barrel, like a barrel strength.
• 21:07
  unknown: Yep.
• 21:07
  SPEAKER_02: God, I love it.
• 21:08
  SPEAKER_02: I just I like everything about it.
• 21:10
  SPEAKER_02: The stories you've told, everything I've tried.
• 21:13
  SPEAKER_02: The flavors are very Pennsylvania, but with a twist.
• 21:18
  SPEAKER_02: It's got some twist in there.
• 21:20
  SPEAKER_02: And that must be with the different things that they're doing.
• 21:22
  SPEAKER_01: Talking about this like experience there, they also have a kitchen, a bar, like like uh Journeyman does.
• 21:28
  SPEAKER_01: And they've got a chef that I would love Prince to meet someday.
• 21:33
  SPEAKER_01: One of their dishes was uh flame charred serrano peppers with uh it was almost like a chili lime sauce, dipping sauce, and then a cheese sauce.
• 21:45
  SPEAKER_01: Yeah, that would be good.
• 21:46
  SPEAKER_01: That sounds really good.
• 21:48
  SPEAKER_01: Mary doesn't love spice, and she loved those.
• 21:50
  SPEAKER_01: They they were amazing.
• 21:53
  SPEAKER_01: But can you imagine that with this?
• 21:55
  SPEAKER_02: For a rye, it's not too I mean, you tell me if I'm wrong, Steve, because maybe.
• 22:00
  SPEAKER_02: Yeah, I'm so far gone.
• 22:01
  SPEAKER_02: You know, with rye, but I don't think it's like super offensive.
• 22:05
  SPEAKER_02: It's not super aggressive for the non-ry drinker.
• 22:08
  SPEAKER_00: No, I don't consider it very offensive.
• 22:10
  SPEAKER_00: I am not surprised by the proof.
• 22:12
  SPEAKER_00: Like it's it's uh not drinking as a 90 proof to me.
• 22:16
  SPEAKER_00: Uh and so I I like I'm I is it higher for you?
• 22:19
  SPEAKER_00: I like I think it's appropriate for 108.
• 22:22
  SPEAKER_02: I just thought that that was the rye though, but that's that's why uh maybe I equated the rye to the I don't know, but it has like the rye spice, but in the middle, especially it's like really creamy, like it's yeah, yeah, has a lot of like the weedy cream.
• 22:41
  SPEAKER_02: I've been sitting over here thinking like I want to eat shepherd's pie with this by like a fire.
• 22:47
  SPEAKER_02: Like that sounds amazing to me, you know what I mean, or in like a thick cut slice of homemade bread that I can't eat because it's bread.
• 22:54
  SPEAKER_02: But that would be good, you know what I mean?
• 22:57
  SPEAKER_02: Fat piece of bread, yeah.
• 22:59
  SPEAKER_02: A freaking like like a like a hunk of sourdough and a very soupy, uh, which is the way I like it, shepherd's pie with this, yeah, that would warm your soul.
• 23:10
  SPEAKER_01: It really would.
• 23:11
  SPEAKER_01: I mean, we yeah, we're talking like good November, October kind of feel.
• 23:17
  SPEAKER_02: Like this is something you would drink like after riding a horse all day and going to a tavern with your tavern pipe, you know, and and getting served something like that, like potatoes and meat and and whatnot.
• 23:29
  SPEAKER_02: It's very warming, yeah.
• 23:30
  SPEAKER_02: Very warm.
• 23:31
  SPEAKER_02: Yeah, yeah.
• 23:31
  SPEAKER_02: And that's so that's Pennsylvania.
• 23:34
  SPEAKER_01: Yeah, it's wet, like it's cold.
• 23:37
  SPEAKER_01: Pennsylvania Dutch.
• 23:38
  SPEAKER_01: It's yeah.
• 23:39
  SPEAKER_01: When they hit on the idea of trying to expand the whiskey drinker's knowledge or perception or idea of what rye could be, I was like, yes, I will back you a thousand percent.
• 23:53
  SPEAKER_01: What take my money now, please.
• 23:56
  SPEAKER_01: What I'm finding with Monongahela rye, which is uh it's a Pennsylvania rye.
• 24:01
  SPEAKER_00: Pennsylvania rye is monogahalo valley, right?
• 24:05
  SPEAKER_00: It's like that area.
• 24:07
  SPEAKER_01: It is very, it's so vastly different from Kentucky rye.
• 24:12
  SPEAKER_01: It's vastly different from any rye used everywhere else because it's more floral, it's more stone fruit almost, like for a rye.
• 24:22
  SPEAKER_01: For a rye.
• 24:22
  SPEAKER_01: It's not spice, it's more earthy.
• 24:25
  SPEAKER_02: Yeah, it's more earthy.
• 24:27
  SPEAKER_01: It's more earthy.
• 24:28
  SPEAKER_02: Yeah, yeah.
• 24:28
  SPEAKER_02: That's that that would be the word I would use.
• 24:30
  SPEAKER_01: It's it's not your typical rye.
• 24:33
  SPEAKER_01: Yep.
• 24:34
  SPEAKER_01: And in a good way, like in a very good way.
• 24:40
  SPEAKER_01: Most people are like, oh, you want you like rye, so you like cinnamon.
• 24:44
  SPEAKER_01: I hate cinnamon.
• 24:44
  SPEAKER_01: I'm not a cinnamon guy.
• 24:46
  SPEAKER_01: There's there's different types of spice.
• 24:48
  SPEAKER_01: Like, this is not cinnamon spice.
• 24:50
  SPEAKER_01: This is not all spice, this is something different, which gets me excited with the idea that we're playing with we're bringing back the idea of monogahala rye, right?
• 25:00
  SPEAKER_01: Where we're trying to play with other types of rye to see what can happen.
• 25:05
  SPEAKER_01: That gets me excited because it is hardier, it is more earthy, it is more warming.
• 25:11
  SPEAKER_01: You pair it with red winter wheat, it is like that was a great idea.
• 25:15
  SPEAKER_02: Man, yeah, I can drink this at Christmas time.
• 25:18
  SPEAKER_02: So it looks like their bottles pretty much all the same.
• 25:22
  SPEAKER_02: Uh 100 as far as the look, the look of them goes.
• 25:26
  SPEAKER_02: It's that same chick holding her pole.
• 25:32
  SPEAKER_00: Steve almost spit out his water when I said that.
• 25:36
  SPEAKER_00: What?
• 25:36
  SPEAKER_00: She is God bless America.
• 25:38
  SPEAKER_00: Yes, Liberty Pole.
• 25:40
  SPEAKER_00: It's a liberty pole holding the Liberty Pole.
• 25:42
  SPEAKER_01: She's definitely holding out with both hands, is what she's doing.
• 25:45
  SPEAKER_01: The only difference I've seen with her bottles is the ones they can't sell.
• 25:48
  SPEAKER_01: They don't have the back label on.
• 25:50
  SPEAKER_01: Oh, okay.
• 25:52
  SPEAKER_01: Because it goes through.
• 25:52
  SPEAKER_01: It's yeah, the one with the one that we got.
• 25:55
  SPEAKER_01: We'll save that label.
• 25:56
  SPEAKER_01: We kind of got gifted, doesn't have much other than just the the gal.
• 26:00
  SPEAKER_02: Well, and then it's got different colors and things, but yeah.
• 26:03
  SPEAKER_00: The label is pretty bland, but it's also like the the the colors on the label and everything is kind of like like what the constitution is written on, like kind of a bleached or like a uh old old document color.
• 26:18
  SPEAKER_01: So funny you bring that up.
• 26:20
  SPEAKER_01: I don't know why this sparked this idea, this memory.
• 26:23
  SPEAKER_01: So when you walk in their bottle shop, this might be the most Steve, you have to go because the most historic distillery I've ever seen, like that loves their history.
• 26:32
  SPEAKER_01: So they've got a a picture that they had someone take a picture of them for, right?
• 26:38
  SPEAKER_01: And it's got actors that they hired to dress from the 1790s, right?
• 26:46
  SPEAKER_01: And then it's got them, like the mom and dad dressed normal, and then the generations on.
• 26:52
  SPEAKER_01: So the idea is we started way back here, all and it's it's them over a dinner table with a glass of their their stuff, like all like chering, like with a glass of their stuff, and it's got like kids in there, it's got like adults, kids, families, all kinds of stuff surrounding this dinner table with this idea.
• 27:12
  SPEAKER_01: That's really cool.
• 27:13
  SPEAKER_01: And Mary and I looked at that and we're like, can we buy this?
• 27:16
  SPEAKER_01: We want this, like I want this in my bar because it tells a story without telling much of a story.
• 27:21
  SPEAKER_01: Like, this is where we came from and this is where we're going.
• 27:24
  SPEAKER_01: Like we're we're ever we're never ending in that aspect.
• 27:28
  SPEAKER_01: It was really, really cool.
• 27:30
  SPEAKER_01: They do things very well there.
• 27:32
  SPEAKER_01: By the way, they know David from Still 630.
• 27:35
  SPEAKER_02: Oh, oh, okay.
• 27:36
  SPEAKER_02: I was like, what's Goliath?
• 27:38
  SPEAKER_02: Which David are we talking about?
• 27:42
  SPEAKER_01: Five stones.
• 27:44
  SPEAKER_01: So they all got to meet Dave at a whiskey convention.
• 27:48
  SPEAKER_01: And as she told a story, because I was like, Oh, we we interviewed Still 630, like kind of like this trophy thing for the podcast of like, look, we've we've done a few like you quit bringing that up.
• 27:59
  SPEAKER_00: I really missed out on that one.
• 28:01
  SPEAKER_01: Go, I really missed out on that one.
• 28:03
  SPEAKER_01: So I mentioned his name, and she goes, Oh boy.
• 28:06
  SPEAKER_01: And her husband, you look over and he's like got like a glimmer in his eye, and I was like, You guys know him?
• 28:11
  SPEAKER_01: Yeah.
• 28:12
  SPEAKER_01: So we went to this whiskey convention.
• 28:14
  SPEAKER_01: It was me, the husband, and two sons, and he kept our boys out until three in the morning and still wanted to continue to drink.
• 28:22
  SPEAKER_01: Sounds like your guys' interview with that's exactly what that was.
• 28:26
  SPEAKER_01: Yeah, I love that dude.
• 28:28
  SPEAKER_01: They were like, He's the best guy ever, like he was wonderful.
• 28:31
  SPEAKER_01: Like, love to talk to him, love to like share ideas, all this.
• 28:37
  SPEAKER_01: I told Mary, I would love to see a bottle that was multiple craft distilleries that came together and shared ideas.
• 28:46
  SPEAKER_01: Either here's a shared idea of mash barrel.
• 28:48
  SPEAKER_01: You don't see that much, here's a shared idea of the barrel, here's a shared idea of the finish.
• 28:53
  SPEAKER_02: Like it's tough to collaborate.
• 28:54
  SPEAKER_02: It is because it's such a personal like thing.
• 28:58
  SPEAKER_02: Like, like there's a lot of businesses that people don't get that kind of personal, but bourbon is one of those things.
• 29:03
  SPEAKER_02: Right.
• 29:04
  SPEAKER_01: And I feel like the small craft distilleries that we've interviewed or talked to or met, they're so they would they would understand of like we we get it, like we want to collaborate, we want to learn, we want to go.
• 29:16
  SPEAKER_02: They would have to trust a person because otherwise, yeah.
• 29:18
  SPEAKER_02: Yes, I will say this after trying a f a few of their things, talking about a little bit more.
• 29:24
  SPEAKER_02: There's lots of conversation we've had before you ever did this podcast.
• 29:28
  SPEAKER_02: So I feel like it's hard to remember like what we've talked about, like versus talking about it on here.
• 29:33
  SPEAKER_02: But this is one of those companies, and I haven't been there, but based on everything I've heard and we've talked about, and I've researched, and we've now we've gone over in the podcast.
• 29:42
  SPEAKER_02: This is one of those companies that are really doing everything right.
• 29:45
  SPEAKER_02: Yes, and I'm really, really, really excited about stuff like that.
• 29:48
  SPEAKER_02: Like they have their own ideas, they're doing their own things, they're going after it the right way, they've got products out that it sounds interesting.
• 29:58
  SPEAKER_02: Like I'm really excited to see what's gonna happen, and I want to go and and check them out.
• 30:03
  SPEAKER_01: So the caveat to that is I just hope they don't sell out.
• 30:07
  SPEAKER_01: Well, that's always the thing.
• 30:09
  SPEAKER_01: When I say don't sell out, I it's not that they sell out, I just hope that they don't agree to a buyout.
• 30:14
  SPEAKER_02: You mean get acquired?
• 30:16
  SPEAKER_01: It's a thing, and they're getting to the size where it's about time for that to happen.
• 30:19
  SPEAKER_02: And it happens, and you can't blame them for it.
• 30:21
  SPEAKER_02: I can't blame when it happens.
• 30:24
  SPEAKER_02: You're gonna lose something, you lose your soul.
• 30:27
  SPEAKER_02: I mean, I hate to say that, but I mean, but look, if someone's gonna give me a lot of a lot of money, like I can think of other companies, not even bourbon ones that have done this.
• 30:36
  SPEAKER_02: We love that siete brand.
• 30:38
  SPEAKER_02: Do you guys know about that siete brand?
• 30:40
  SPEAKER_02: Such a great brand.
• 30:41
  SPEAKER_02: Siete is our brand.
• 30:43
  SPEAKER_02: But basically, like without going too much into it, it's a company where they had kids, they're like from the South America.
• 30:51
  SPEAKER_02: I can't remember where, but they had kids, kids had allergies, like I do, like gluten allergies, could not have gluten, not good.
• 30:58
  SPEAKER_02: So they come out with like, you know, all these gluten-free options, which is not too hard with South American food, but they come out with like the best, like the best stuff.
• 31:07
  SPEAKER_02: Like, like flour, flour tortillas, because obviously corn is corn, but they came out with like their own flour tortillas that were like gluten-free, they're like almond flour, and they're like amazing.
• 31:17
  SPEAKER_02: But anyway, and it was just a family business, but they got bigger and bigger and bigger because it's good to the point where they sold to God, was it Pepsi?
• 31:26
  SPEAKER_01: I was gonna say it was either Pepsi or Coke, I think it was Pepsi.
• 31:28
  SPEAKER_02: I think it was Pepsi.
• 31:29
  SPEAKER_02: They sold out to one of the majors.
• 31:31
  SPEAKER_02: You're like, gosh, you know what I mean.
• 31:32
  SPEAKER_02: How long before that Pepsi screws that crap up?
• 31:35
  SPEAKER_02: You know, but but you're talking about a family business that didn't have much that started out, they sold for a crap load.
• 31:43
  SPEAKER_02: Like you can look it up, like a crap load, like not a little bit like a lot, lot, lot.
• 31:48
  SPEAKER_02: Like they're for generations that family will not have never have to worry about money.
• 31:52
  SPEAKER_02: You can't blame them.
• 31:54
  SPEAKER_02: Like, I like are you gonna really blame them for the whole reason you did this, right?
• 31:58
  SPEAKER_02: Yeah, if it was me, I'd be like, yeah, like where do I assign?
• 32:01
  SPEAKER_02: You know what I mean?
• 32:02
  SPEAKER_02: Like, I don't have to work, my kids don't have to work, my grandkids don't have to work.
• 32:06
  SPEAKER_02: If they're smart, they'll never nobody'll have to work, you know.
• 32:09
  SPEAKER_02: They can invest that stuff, you know.
• 32:10
  SPEAKER_01: Here's what I will say is we've had an interview with a local company that was family-owned, family-run, father-son.
• 32:18
  SPEAKER_02: No, you're nothing about watershed, but watershed, she sold too they're sold, right?
• 32:22
  SPEAKER_01: But but we talked to we interviewed a company that was good, but it was father-son owned.
• 32:27
  SPEAKER_01: They would sell out in a heartbeat.
• 32:29
  SPEAKER_02: Yeah, I don't like I think sell out's a hard term.
• 32:32
  SPEAKER_02: I let's say being uh uh yeah, being acquired because selling out is such a hard term, so they'd be willing to be acquired in a heartbeat.
• 32:40
  SPEAKER_01: I don't know about Liberty Pull.
• 32:42
  SPEAKER_00: I would hope they'd there is there's such a passion.
• 32:45
  SPEAKER_00: Part of the different part of the difference, I think, is that their kids seem to also be interested.
• 32:50
  SPEAKER_00: Right.
• 32:51
  SPEAKER_00: And their kids don't seem to be that old, right?
• 32:53
  SPEAKER_00: No, and yeah, I mean they're about our age, yeah.
• 32:56
  SPEAKER_02: Are you building a way for them to go forward this way, or are you building a way for me to go forward that way?
• 33:01
  SPEAKER_01: I don't think it was even that for them.
• 33:03
  SPEAKER_01: I think it was a way.
• 33:05
  SPEAKER_01: So if I remember right, I asked how they got started, why they got started.
• 33:09
  SPEAKER_01: And again, love to have an interview with them so they could tell us for a certain on the podcast.
• 33:15
  SPEAKER_01: But if I understand right, they went to the sons of this is what we're thinking.
• 33:20
  SPEAKER_01: The sons like, yes, and they said, Hold on, are you sure?
• 33:25
  SPEAKER_01: You have kids.
• 33:26
  SPEAKER_01: Because at that time, at that point, the the sons got married, they had kids, and it was a thing of, are you sure?
• 33:33
  SPEAKER_01: Because you have family to take care of.
• 33:35
  SPEAKER_01: We don't want you to just do this because we're doing it, right?
• 33:39
  SPEAKER_01: We want to make sure this is what you want.
• 33:42
  SPEAKER_01: Right, and it was a thing of not only do we need successors, we want to make sure this is what you want.
• 33:46
  SPEAKER_01: Yeah, because this is not gonna survive past us, if yeah, yeah, exactly.
• 33:52
  SPEAKER_02: I mean, and you that's really using your mind, like that's that's forward thinking.
• 33:57
  SPEAKER_02: Because there's other we've talked about I mean, even back in the day, look at what Brown formed it.
• 34:03
  SPEAKER_02: You know what I mean?
• 34:04
  SPEAKER_02: Like his family and stuff, like like things get sold off, people get acquired, and it's like you lose everything, you know.
• 34:10
  SPEAKER_02: Like you need to make sure that your kids are in it, and then you know, I don't know, at least one generation, right?
• 34:18
  SPEAKER_02: Yeah, and then you know, if it's gonna continue, I don't know.
• 34:21
  SPEAKER_02: But I mean it's tough.
• 34:22
  SPEAKER_01: And they've got something that they're like journeymen, they have something that no one else does, and I just hope that it stays, that it, that it cultivates that it cultivates.
• 34:32
  SPEAKER_02: I can tell you by tasting it.
• 34:35
  SPEAKER_02: I mean, you taste uh it's nothing like journeyman, but it's like journeyman in the sense of you can taste the handcrafted quality of it.
• 34:44
  SPEAKER_02: The care.
• 34:45
  SPEAKER_02: You can take the you can taste the care, you can taste the the this the air quote smallness of it, um, without it being like smallness, you know what I mean?
• 34:53
  SPEAKER_02: It's it's it's that hand touch, hand crafted, all those words that people love to hear, but that's what it is.
• 35:00
  SPEAKER_02: All the way down to the idea of it, you know, Liberty Pull.
• 35:03
  SPEAKER_02: Like it's great history.
• 35:04
  SPEAKER_02: This might be kind of harsh-ish, maybe.
• 35:08
  SPEAKER_01: Think of the distilleries that we've been in person for interviewing.
• 35:11
  SPEAKER_01: How many of them pulled down stuff that we did not preface or recommend going in to just came out in conversation?
• 35:20
  SPEAKER_02: They they came out in conversation and they pulled out.
• 35:23
  SPEAKER_02: Passion likes passion.
• 35:24
  SPEAKER_02: And we've had do uh interviews that uh they just pull out stuff.
• 35:28
  SPEAKER_02: Well, and we've had some where like you can tell they're not that passionate, like we're more passionate than they are.
• 35:32
  SPEAKER_02: That's a problem, you know.
• 35:34
  SPEAKER_02: But we've had some that I'm like, I don't want to leave here.
• 35:37
  SPEAKER_02: These people are freaking passionate.
• 35:38
  SPEAKER_02: You know, I I think uh I always go back to our interview with Jepp the Creed, and I just love every like I loved them going in, and then after doing an interview, I'm like, yeah, they are just as more passionate about it than I thought they would be.
• 35:51
  SPEAKER_02: Like, it's infectious, you know what I mean?
• 35:53
  SPEAKER_02: I I love that to see people that really take so much pride in their in their product, you know, because it comes all there's so much that goes into just I mean the marketing and everything.
• 36:06
  SPEAKER_02: There's so much that goes into bourbon besides just the liquid.
• 36:10
  SPEAKER_02: And we've talked about that, like, but when you have a passion for it, that stuff just springs forth like a fountain, you know.
• 36:18
  SPEAKER_02: Journeyman has it, like it's you can do no wrong.
• 36:21
  SPEAKER_02: Like, you are not gonna put out a bad product because if you were to, you would either change it into something amazing or you'd get rid of it.
• 36:28
  SPEAKER_02: You're not gonna have a bad product on the shelf because you're passionate and you're and you're listening to other people and and and you're always reevaluating and everything else.
• 36:35
  SPEAKER_02: Seems like this is these people.
• 36:36
  SPEAKER_01: I mean, the fact that we go in for an unpaid tour, yeah, when he pulls doubt the best of the best, right?
• 36:43
  SPEAKER_02: I'm so I I well, I want to go.
• 36:45
  SPEAKER_02: Me, me, you and Steve need to get out there for sure, see what's happening.
• 36:49
  SPEAKER_01: Again, that's what three hours, two, two and a half work, like Chris said, for still 6 30, but I'll try.
• 36:54
  SPEAKER_01: Yeah, sure.
• 36:55
  SPEAKER_00: You'll figure out a way.
• 36:56
  SPEAKER_02: Hey, I I got a lot coming up this this year, too.
• 36:59
  SPEAKER_02: But yeah, I I hated to miss that one.
• 37:02
  SPEAKER_02: And yeah, well, going like like I wish I would have gone to it, but it's one of those things.
• 37:07
  SPEAKER_02: We'll make it work.
• 37:08
  SPEAKER_02: Yeah, we'll figure it out.
• 37:09
  SPEAKER_00: We need to get back out there, is what I think next summer we'll we'll spend a lot of time hitting up some distilleries and and doing some interviews and stuff.
• 37:17
  SPEAKER_00: We got time.
• 37:18
  SPEAKER_00: Time will come more, uh we'll be more available as is is yeah.
• 37:22
  SPEAKER_00: Yeah, some schedules have changed.
• 37:24
  SPEAKER_00: We should be able to get around it.
• 37:25
  SPEAKER_00: Yeah, kids ruin things.
• 37:26
  SPEAKER_00: Get out to them, maybe some I don't know about that.
• 37:28
  SPEAKER_00: Maybe do a little harder, do a dual interview day, hit these guys in wiggle.
• 37:32
  SPEAKER_00: How about that?
• 37:33
  SPEAKER_02: Yeah, do a dual, yeah, dual interview day.
• 37:35
  SPEAKER_02: Yeah, dual interview day.
• 37:37
  SPEAKER_02: That's this has to be the well last or first.
• 37:40
  SPEAKER_02: This should be, I don't know.
• 37:42
  SPEAKER_02: Right, leave it up to them, man.
• 37:43
  SPEAKER_02: We're the ones coming on their territory.
• 37:45
  SPEAKER_02: You want to be early or late?
• 37:46
  SPEAKER_02: You tell us because I mean, usually it's like an all-day event.
• 37:50
  SPEAKER_02: It is, so we've never done a dual interview day.
• 37:53
  SPEAKER_02: This has to be a two-day event.
• 37:54
  SPEAKER_02: Yeah, two days of tasting.
• 37:56
  SPEAKER_02: That'd be rough.
• 37:57
  SPEAKER_02: Journeyman was an all-day event.
• 37:59
  SPEAKER_00: It was, but it's also like what four or five hours away.
• 38:03
  SPEAKER_02: Yeah, so that was a little bit well.
• 38:05
  SPEAKER_02: So Mary could she could drive, just volunteering Mary on the podcast.
• 38:09
  SPEAKER_00: On the podcast.
• 38:11
  SPEAKER_02: Speaking of, I don't before we uh wrap anything up.
• 38:14
  SPEAKER_02: I want to go through this.
• 38:15
  SPEAKER_02: What do you think about this tobacco?
• 38:17
  SPEAKER_00: Yeah, yeah, this is a really good tobacco.
• 38:20
  SPEAKER_00: This is good.
• 38:21
  SPEAKER_00: I think this is my favorite of all of what we've had here lately.
• 38:24
  SPEAKER_00: It's it's it's still it's a Virginia, so like we've talked about like that.
• 38:27
  SPEAKER_00: Is kind of a one-noted thing, but it's smoking really nicely.
• 38:32
  SPEAKER_00: Yeah, uh, like for a flake, for a flake, especially, like it's a very nice smoke.
• 38:38
  SPEAKER_00: That last one, like we talked about how the the Cavendish one and everything, it had the some of the flavors going on with it.
• 38:45
  SPEAKER_00: This one doesn't really have that, it's very much more natural, more natural, but it's going really well with the rye, yeah, and I think it's complementing really nicely.
• 38:54
  SPEAKER_02: Really is dude.
• 38:55
  SPEAKER_02: What's funny is we're talking about kind of an old world idea and kind of an old world mash bill.
• 39:01
  SPEAKER_02: This is an old world, which makes which makes perfect sense because it's UK, but this is an old world tobacco, dude.
• 39:07
  SPEAKER_02: Like, I did not realize what this was gonna taste like.
• 39:10
  SPEAKER_02: I've tried a lot of Virginias, they're bright, they're on the bright side, hay, grass, this that this is dark.
• 39:17
  SPEAKER_02: This is a dark Virginia.
• 39:18
  SPEAKER_02: I've never had a dark Virginia like this.
• 39:20
  SPEAKER_02: It the fact that it's called full Virginia Flake makes perfect sense because this is full flavored.
• 39:26
  SPEAKER_02: We say dark like hardy, dark, like like hardy, like espresso instead of coffee.
• 39:33
  SPEAKER_02: Like if you like doesn't taste like espresso.
• 39:35
  SPEAKER_02: What I mean is like if you would equate coffee, like regular coffee versus espresso, yeah, like a dark, dark roast, full flavor, mature, mature, mature.
• 39:44
  SPEAKER_02: Yeah, yeah, there we go.
• 39:45
  SPEAKER_02: Like, I I don't get grassy hay type notes like I normally do.
• 39:50
  SPEAKER_02: I'm getting like strong tobacco, yeah.
• 39:52
  SPEAKER_02: Yeah, I'm getting like manly notes.
• 39:56
  SPEAKER_02: Like this is like uh for a straight Virginia, I'm getting like very dark tobacco and the like the tea.
• 40:03
  SPEAKER_02: That's why I thought maybe girl gray tea, because it's like the dark tea, not that it's very tea-esque.
• 40:09
  SPEAKER_02: I've had other stuff from Gouth and Hogarth and and and and the other the other one, the the all the Lakelands, yeah, and that floral note, I don't find it in this because it is more floral, it's more potpourri that I get in those other ones.
• 40:24
  SPEAKER_02: This one doesn't have it, but I tell you what, this is like tobacco.
• 40:28
  SPEAKER_02: That's what I'm thinking, like when I'm smoking it.
• 40:31
  SPEAKER_02: It's very tobacco, which I never thought I would get in a in a Virginia because they're always they're always kind of bright in hay and lemon and grassy, and which I like.
• 40:42
  SPEAKER_02: Uh there's other aspects to them, but this is very like a little bit more cigar-y, very much, yeah.
• 40:49
  SPEAKER_02: Yeah, yeah.
• 40:49
  SPEAKER_02: It's more like tobacco, like full tobacco.
• 40:52
  SPEAKER_02: Yeah, I get why this is so popular.
• 40:55
  SPEAKER_02: Oh, totally.
• 40:57
  SPEAKER_02: I could smoke this.
• 40:58
  SPEAKER_02: Is something you could smoke all the time, yeah.
• 41:00
  SPEAKER_02: Yeah, and it's actually behaving very well.
• 41:03
  SPEAKER_02: I I I want to try it rubbed out next time and see how that does, but this is like yeah, it's burning.
• 41:10
  SPEAKER_00: It's working okay.
• 41:11
  SPEAKER_02: Yep, yep, mine is the same.
• 41:12
  SPEAKER_02: It's it's not goopy, it's not burning, it's not burning too hot.
• 41:16
  SPEAKER_02: It's just it's not burning hot, but I'm getting good smoke, like good smoke levels out of it.
• 41:21
  SPEAKER_02: Yeah, it's just really good, full flavor, full flavor, which I mean, I get it, I totally get it.
• 41:27
  SPEAKER_02: And I think this actually would do well.
• 41:29
  SPEAKER_02: It's funny is it shows Sherlock Holmes with a with a calabash, but the thing about those calabash is they smoke very cool, and I think that this actually would do super well in a bigger pipe, either a bigger pipe like a calabash or even a um a church warden or even a mirsham pipe, just because I think that that would like a bigger pipe, load it up full more with more full tobacco.
• 41:52
  SPEAKER_02: I think you could really sit down for like two hours and enjoy this.
• 41:55
  SPEAKER_00: Oh, yeah.
• 41:56
  SPEAKER_00: Yeah, if I only did like half a bowl because we're only doing this one episode.
• 42:00
  SPEAKER_00: And I'm almost out, or I'm I'm getting close to being out.
• 42:03
  SPEAKER_00: And uh yeah, I I I think yeah, like two-hour bowl is is about where we are, right?
• 42:09
  SPEAKER_02: It's a really good the retro hail on it is just fantastic.
• 42:14
  SPEAKER_02: I I I just think pure tobacco, old world tobacco, not cigarette, it goes so well with this.
• 42:21
  SPEAKER_02: Like, I I think I I just think of like a like a rainy night riding your horse to a tavern, you know what I mean, on on some sort of business of the state.
• 42:31
  SPEAKER_02: Like, you know what I mean?
• 42:33
  SPEAKER_02: Like the British are coming, you know, I don't know, but like in you're sitting down in a tavern and they're bringing you like a drink like the like a whiskey like this, and some some regular old food with gravy, you know what I mean?
• 42:46
  SPEAKER_02: And you're sitting around the fire trying to warm up your bones.
• 42:49
  SPEAKER_02: This is the tobacco you want.
• 42:51
  SPEAKER_01: So when you said the British are coming, I just imagine the slow the British are coming, just very relaxed.
• 42:58
  SPEAKER_01: The British light the candle, you know what I mean?
• 43:02
  SPEAKER_01: Light your candle over there, but go ahead.
• 43:05
  SPEAKER_02: But I don't know.
• 43:06
  SPEAKER_02: I uh I I think it's that's what it is.
• 43:09
  SPEAKER_02: That's what it reminds me of.
• 43:10
  SPEAKER_02: And and and maybe those wet London nights, too, but would would be also gaslight, I think of, but that's in English, but but same kind of it's it's it's a full, full, full dark flavored tobacco for the wet season.
• 43:25
  SPEAKER_02: Yeah, it's good, man.
• 43:27
  SPEAKER_02: That's really good.
• 43:27
  SPEAKER_02: And I can't believe it's pairing this well with this Liberty.
• 43:30
  SPEAKER_02: Does it add more peppery spice to it?
• 43:32
  SPEAKER_00: No, I don't think it adds it might for me, because we talked about a little bit at the beginning that you were surprised by the proving of this, and I wasn't.
• 43:41
  SPEAKER_00: And I don't know if that's because of just how much I just don't do as much rye, or if it might be the tobacco playing with it, also that I get a little bit more of the spice to it.
• 43:51
  SPEAKER_00: It also works for the toasted barrel, by the way.
• 43:53
  SPEAKER_00: I just I just I just posted poured some of the toasted barrel version of this.
• 43:58
  SPEAKER_00: I've been waiting to try that.
• 43:59
  unknown: Yeah.
• 44:00
  SPEAKER_01: Chris loves the the handwritten stuff.
• 44:03
  SPEAKER_01: Go ahead and look at that.
• 44:05
  SPEAKER_01: This has more on the side.
• 44:06
  SPEAKER_00: But this one is also 108 or just a touch under.
• 44:09
  SPEAKER_00: I think it's 107.
• 44:12
  SPEAKER_00: But it's all handwritten.
• 44:13
  SPEAKER_00: It's also it doesn't it doesn't taste as hot as the full product version.
• 44:18
  SPEAKER_01: I mean, they go through how many years it's been barreled, how many years it was aged.
• 44:25
  SPEAKER_02: Finished and toasted barrel, one year.
• 44:27
  SPEAKER_02: Bottled on.
• 44:29
  SPEAKER_02: Then the notes.
• 44:30
  SPEAKER_02: But at least this one's better.
• 44:33
  SPEAKER_02: Integrated and nuanced.
• 44:35
  SPEAKER_02: Okay.
• 44:36
  SPEAKER_02: I like that.
• 44:37
  SPEAKER_02: Integrated and nuanced?
• 44:38
  SPEAKER_02: Yeah, you can call yourself that for sure.
• 44:41
  SPEAKER_02: Honey and gram.
• 44:42
  SPEAKER_02: Alright.
• 44:43
  SPEAKER_02: Cracker, orange zest, rice spice, maple sugar.
• 44:45
  SPEAKER_02: That's that's all fine.
• 44:47
  SPEAKER_02: I didn't see any mouse.
• 44:49
  SPEAKER_01: I approve.
• 44:49
  SPEAKER_01: It's fine.
• 44:50
  SPEAKER_01: Yeah.
• 44:50
  SPEAKER_02: And it doesn't say anything about cinnamon, right?
• 44:52
  SPEAKER_02: Yeah.
• 44:53
  SPEAKER_02: Thank the lord.
• 44:54
  SPEAKER_01: But if you look all the way to the other side, it tells you how many bottles.
• 44:59
  SPEAKER_02: Oh yeah, it's all handwritten.
• 45:01
  SPEAKER_02: 92 out of 248.
• 45:02
  SPEAKER_02: Dude, I'm a sucker for handwritten stuff.
• 45:04
  SPEAKER_01: So it's their straight rye, so I don't know if that's the Monagayla rye recipe or if it's a different one.
• 45:12
  SPEAKER_01: Like I said, they love to do multiple things.
• 45:15
  SPEAKER_02: 107.9, and that one's what 108.
• 45:17
  SPEAKER_00: Yeah, so basically the same, but it does not taste for me.
• 45:21
  SPEAKER_00: The spice level is much lower.
• 45:23
  SPEAKER_00: Liberty improves the spirit.
• 45:26
  SPEAKER_02: Thanks trade, it does.
• 45:28
  SPEAKER_03: Yeah.
• 45:28
  SPEAKER_02: Merca.
• 45:29
  SPEAKER_02: The British are coming.
• 45:31
  SPEAKER_02: Those red coats.
• 45:32
  SPEAKER_02: So do you remember that show?
• 45:34
  SPEAKER_02: Um, I'm just gonna start talking out of my rear end for a minute because why not?
• 45:38
  SPEAKER_02: Um, do you remember that show Liberty Kids?
• 45:40
  SPEAKER_02: I freaking loved Liberty Kids.
• 45:42
  SPEAKER_02: Liberty Kids?
• 45:43
  SPEAKER_02: What are you talking about so much?
• 45:44
  SPEAKER_02: I started I started watching it with Henry a couple weeks ago because it's like this show was great growing up.
• 45:49
  SPEAKER_02: Like, this was one of the best shows I've watched growing up because it was so accurate, but it was still like engaging.
• 45:55
  SPEAKER_02: It was getting kids involved in like American history.
• 46:00
  SPEAKER_02: You never watch Liberty Kids?
• 46:01
  SPEAKER_02: It's a PBS, it's like a PBS show, it was a PBS show, and they did it really, really well.
• 46:06
  SPEAKER_00: It's so good.
• 46:07
  SPEAKER_00: I have some DVDs of it at home.
• 46:09
  SPEAKER_00: Really?
• 46:10
  SPEAKER_00: Yeah, okay.
• 46:10
  SPEAKER_00: We've never talked about this.
• 46:11
  SPEAKER_00: I'm a big fan too.
• 46:13
  SPEAKER_00: I loved Liberty Kids because it was just like you said, it's incredibly accurate, like it's a really good, like Revolutionary War history kid show.
• 46:22
  SPEAKER_00: It's a cartoon, it's a bunch of kids that are stuck right in the middle of all this stuff, and so like they go, they like meet up with Paul Revere or whatever on his trip, and and and stand in Ben Franklin's house, and yeah, it's a it's a really cool show.
• 46:38
  SPEAKER_02: Like they were there for the T Boston Tea Party, like like and they work it in per like historically accurate, pretty well, yeah.
• 46:46
  SPEAKER_02: And and you learn a lot, and and anything PBS does.
• 46:49
  SPEAKER_02: I'm just such a fan, but they do that show so well, like the intro, the little things they do, like in between the commercials and stuff, they ask you questions and things, but like I watched that growing up live on TV, like it would show up and we watched it, and but now watching it, re-watching it with Henry, like because it's on YouTube, and uh he's in he's enjoying it, but I'm like re-enjoying it, and I tell you what, like you can learn a lot, and they don't teach that stuff in school, they don't teach that stuff in schools, not not until you get to high school they really get into relationship.
• 47:24
  SPEAKER_02: They don't go deep, they don't go deep into it.
• 47:25
  SPEAKER_02: They don't go into deep now, they don't go deep into you can learn more watching that show than you can in a in a in a in a revolutionary war class, I feel like.
• 47:32
  SPEAKER_02: But I I like that show, and I love cartoons anyway.
• 47:36
  SPEAKER_02: Like, I'm never gonna not like it, but uh that's interesting that you liked it too.
• 47:40
  SPEAKER_02: Yeah, yeah, it's just this bottle really sparks all that kind of stuff.
• 47:46
  SPEAKER_02: It just really does.
• 47:47
  SPEAKER_01: So their toasted barrel is uh the exact same thing, uh, other than it's not fool proof, it's really close and proof.
• 47:56
  SPEAKER_01: Oh, right.
• 47:57
  SPEAKER_01: Exact same mash bill, yeah.
• 47:58
  SPEAKER_01: Exactly the same same mash bill.
• 48:00
  SPEAKER_02: And they use a different char on the barrel, right?
• 48:02
  SPEAKER_01: Oh, it's a toasted finish.
• 48:04
  SPEAKER_01: So the the barrel they age in is normal, but then the uh one they finish in is toasted.
• 48:11
  SPEAKER_02: Oh, I see.
• 48:12
  SPEAKER_01: Oh, I see.
• 48:13
  SPEAKER_02: So it's a toasted finish.
• 48:14
  SPEAKER_02: So they're doing this, so they're probably just taking that and they're putting it in here in the toasted barrel for one year.
• 48:19
  SPEAKER_02: Okay.
• 48:19
  SPEAKER_01: Now, age might be different for how long they keep it in the original barrel before they finish it.
• 48:24
  SPEAKER_02: No, though, this is 3.1 years, and that's a it's it's in its initial, and I bet this isn't much more than that, right?
• 48:30
  SPEAKER_01: I don't know if Steve said how long it's aged.
• 48:33
  SPEAKER_01: I don't know.
• 48:34
  SPEAKER_01: I don't know how long it's aged.
• 48:36
  SPEAKER_01: It's hard to say.
• 48:37
  SPEAKER_02: The youngest barrel in the blend is at least 3.5 years old.
• 48:42
  SPEAKER_01: So 3.5?
• 48:43
  SPEAKER_01: How long?
• 48:44
  SPEAKER_01: Uh they're Scotch people, so I'm gonna assume this is 3.1.
• 48:47
  SPEAKER_02: I'm gonna assume they do young.
• 48:49
  SPEAKER_02: Not quite the same.
• 48:50
  SPEAKER_02: It's interesting.
• 48:51
  SPEAKER_02: There, that's very Scotch-esque.
• 48:53
  SPEAKER_02: The youngest thing in here is at least well.
• 48:55
  SPEAKER_01: So I don't know if I said this or not.
• 48:57
  SPEAKER_01: The wife is a Scotch person.
• 49:00
  SPEAKER_02: Her favorite is very similar to mine.
• 49:02
  SPEAKER_01: Well, so her favorite is Lafroy.
• 49:05
  SPEAKER_01: My favorite.
• 49:06
  SPEAKER_01: Her her all-time favorite that I found out was Octomore, the same one that you and I have.
• 49:11
  SPEAKER_01: That's a very smug.
• 49:12
  SPEAKER_01: We had it on the podcast.
• 49:13
  SPEAKER_01: Octomore 14.3, yeah.
• 49:15
  SPEAKER_01: Yeah, but a very heavy peat.
• 49:16
  SPEAKER_01: Very heavy.
• 49:19
  SPEAKER_01: So if you can imagine Lafroy and Heavy Pete, that's their peated rye.
• 49:23
  SPEAKER_01: Okay.
• 49:24
  SPEAKER_01: Lovely.
• 49:25
  SPEAKER_01: I mean, that's that's a power.
• 49:27
  SPEAKER_01: I mean, yeah, it is.
• 49:29
  SPEAKER_01: Talk about peated rye.
• 49:30
  SPEAKER_01: I mean, it's just that's it's a weird concept, but it works so well.
• 49:35
  SPEAKER_01: Yeah, so that's the one we drank up.
• 49:37
  SPEAKER_02: Yeah, I didn't take much.
• 49:38
  SPEAKER_02: I wish we had saved it.
• 49:39
  SPEAKER_02: Oh, sorry to try any of that.
• 49:41
  SPEAKER_01: Yeah, sorry to get the treatment.
• 49:43
  SPEAKER_01: Right.
• 49:43
  SPEAKER_01: We'll have to go to the boys.
• 49:47
  SPEAKER_01: We gotta go back for that.
• 49:48
  SPEAKER_01: Uh peted rye.
• 49:50
  SPEAKER_01: I mean, just the sound of it.
• 49:51
  SPEAKER_01: Yeah, that sounds great.
• 49:52
  SPEAKER_01: Yeah, their specialty stuff they like hand write on.
• 49:55
  SPEAKER_01: So, like, this is toasted barrel number one.
• 49:57
  SPEAKER_01: So toasted barrel number one from 2024, yeah.
• 50:01
  SPEAKER_01: Bottle 92 out of 248.
• 50:04
  SPEAKER_01: So, not they're still pretty, pretty small batch.
• 50:08
  SPEAKER_00: They are, yeah.
• 50:08
  SPEAKER_00: They said about 2,000 bottles per year, but they have four or five different offerings.
• 50:14
  SPEAKER_00: So, total total.
• 50:16
  SPEAKER_02: Are they out of Pennsylvania?
• 50:17
  SPEAKER_02: Have we talked about that?
• 50:18
  SPEAKER_02: Are they are they selling other places?
• 50:19
  SPEAKER_02: Or that's what I'm asking.
• 50:21
  SPEAKER_01: Pennsylvania's very strict on what they can and can't.
• 50:23
  SPEAKER_01: So they're Pennsylvania only.
• 50:24
  SPEAKER_01: Yes, and Steve said he did not like the toasted rye or anything.
• 50:30
  SPEAKER_01: What's that?
• 50:31
  SPEAKER_01: Oh, my bad.
• 50:32
  SPEAKER_01: I just see nothing over there.
• 50:33
  SPEAKER_01: What?
• 50:33
  SPEAKER_01: I figured what do you think?
• 50:37
  SPEAKER_01: I haven't tried it yet.
• 50:38
  SPEAKER_00: I liked the toasted better than the full proof.
• 50:41
  SPEAKER_00: Okay, I really really liked the toasted.
• 50:43
  SPEAKER_00: Yeah, I mean, the proof is about the same.
• 50:45
  SPEAKER_00: The the proof is about one percent, but the the toasted version drinks at a lower proof.
• 50:51
  SPEAKER_01: So, funny thing, they I thought they did two releases.
• 50:55
  SPEAKER_01: So, toasted barrel number one and number two.
• 50:57
  SPEAKER_01: Number two was sold out, number one wasn't.
• 51:00
  SPEAKER_01: I didn't get to try number two, but this is you know what, Steve?
• 51:04
  SPEAKER_01: This is wonderful.
• 51:06
  SPEAKER_01: I might agree with you.
• 51:07
  SPEAKER_00: To me, it's lower, but it has still that it has more of the oakiness, which I think there's definitely more wood.
• 51:15
  SPEAKER_01: Yeah, this for me is better than Micter's toasted barrel rye.
• 51:20
  SPEAKER_01: Well, that's a huge statement.
• 51:22
  SPEAKER_02: And I you might be I'd have to try them side by side.
• 51:24
  SPEAKER_00: Yeah, I would need to try to get it.
• 51:25
  SPEAKER_02: It's been too long since I've had Nicter's.
• 51:27
  SPEAKER_02: I just remember thinking Micter's was really good, but this is very good.
• 51:31
  SPEAKER_02: The fact that we started with the other one, like that, which was very good.
• 51:35
  SPEAKER_00: Yeah, but this is really good.
• 51:37
  SPEAKER_00: The the foolproof had different more stages, like there's more things going on a little bit with it.
• 51:42
  SPEAKER_00: This one is smoother, like it's all the way through, really good, and it kind of it's long lasting.
• 51:47
  SPEAKER_00: It's it's long lasting.
• 51:48
  SPEAKER_02: You're right, but smooth isn't the word, but I I think more uniform is what you're doing.
• 51:52
  SPEAKER_00: There we go.
• 51:52
  SPEAKER_00: Yeah, that's that's good.
• 51:53
  SPEAKER_02: Yeah, but it's got so much more wood that it kind of builds in your in the back of your in your chest.
• 52:01
  SPEAKER_01: But it builds in the chest, yeah.
• 52:02
  SPEAKER_01: So it builds in the chest, but on the palate, it it like is friendlier and friendlier as it goes, it builds in the back.
• 52:10
  SPEAKER_01: It sticks around.
• 52:11
  SPEAKER_02: Yes, it's very uh so those two together just the combination is hard, weird, yes, and in a friendly way, and it's it's full flavored, but it's more uniform.
• 52:24
  SPEAKER_02: Yeah, it but it's friendlier than the other one was.
• 52:26
  SPEAKER_02: The other one had a little bit more harsh, like the one is like you're canoeing down a stream and you're navigating it.
• 52:33
  SPEAKER_02: But the the first one we tried was more whitewater rafting, a little bit like a little bit more like okay, we gotta watch this, we gotta watch that.
• 52:41
  SPEAKER_02: There's a lot more like I don't mean like hardcore whitewater rafting, but like you know, you're gonna deal with some rocks.
• 52:46
  SPEAKER_02: You got some rocks, yeah, yeah.
• 52:48
  SPEAKER_02: But the other one, like you're is more of a canoe, and I prefer the canoe, yeah.
• 52:52
  SPEAKER_01: Yeah, people have preferred, as you can see, people have preferred the canoe.
• 52:57
  SPEAKER_02: Yeah, yeah, that toasted barrel is almost empty.
• 52:59
  SPEAKER_01: Again, I'm not a big Mickers toasted barrel.
• 53:02
  SPEAKER_02: I always thought toasted barrel, a lot of toasted barrels are kind of like overrated a little bit.
• 53:06
  SPEAKER_02: This is this is good.
• 53:08
  SPEAKER_02: I tried this one, I was like, oh my, yeah, we could have done a straight up segment on this one.
• 53:13
  SPEAKER_02: Yeah, I'm glad we glad we did it.
• 53:15
  SPEAKER_02: I'm glad we looped back.
• 53:18
  SPEAKER_02: You just kind of split it in.
• 53:19
  SPEAKER_01: Just kind of you know, slide it in your DM.
• 53:24
  SPEAKER_02: So this, yeah.
• 53:25
  SPEAKER_01: Just in case you guys needed an extra push to interview with them.
• 53:28
  SPEAKER_01: Yeah, yeah.
• 53:29
  SPEAKER_02: This is this one's I like, I mean, I really like the other one.
• 53:33
  SPEAKER_02: I really like I really like this one.
• 53:36
  SPEAKER_00: But yeah, I think the toasted's better, but I like them both.
• 53:39
  SPEAKER_00: This one adds so much to the table.
• 53:43
  SPEAKER_00: Yeah, all right.
• 53:44
  SPEAKER_00: Interview.
• 53:45
  SPEAKER_00: Yes, for sure.
• 53:46
  SPEAKER_00: Yeah, this is another one to reach out to for sure.
• 53:48
  SPEAKER_00: See if we can get a hold of them.
• 53:50
  SPEAKER_00: Yeah, we're gonna have to reach out.
• 53:52
  SPEAKER_02: Yeah, which we we don't always reach out, but I think that this one we need to reach out.
• 53:57
  SPEAKER_02: This one deserves a reach out, for sure.
• 53:58
  SPEAKER_00: All right, gents, till next time.
• 54:06
  SPEAKER_00: Thank you for listening to the podcast.
• 54:08
  SPEAKER_00: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
• 54:13
  SPEAKER_00: We can be reached on our website, whiskey tasterspomma.com, with any ideas for the show.
• 54:18
  SPEAKER_00: Thanks again.