Ep 231 - Old Stubborn

Brandon and I are joined by Dusty Bonds again in the bar area of Revival.  We talk shop and we review Old Stubborn and Old Swagger from Rising Tide Spirits.

Transcript

SPEAKER_03 1:10

I'm here. Let's do it. That's all I get. I'm here. I'm here. Let's do it. I'm having a great time. With Dusty Bonds. Yes, sir. We're back in the bottom floor revival now in the uh the bar area.

SPEAKER_04 1:22

Yeah, this is uh you you can't get to the top unless you come through here. So uh a lot of folks out there sometimes beeline this bar, and you guys should stop and uh get a cocktail, uh grab a pour, grab a you know, grab a beer. I'm I'm drinking a beer right now. We have a honey culture just got put on tap. So get something fresh, uh, grab that, come up and see the bottle shop.

SPEAKER_03 1:44

So you want to introduce us to your bar man?

SPEAKER_04 1:46

So we have uh uh Ben Camachi's been just an absolute asset.

SPEAKER_03 1:50

Uh Hacho Camacho? Camachi?

SPEAKER_04 1:53

Yeah. Oh man, all the above. All the all the above. All that and then some. Ben's been in the trenches with us. We'll say that. Uh he he came from Rock Bottom Brewery and he's uh ran some restaurants, and uh he's fine, we have finally have some structure here. So uh we we went about a a year or so without Ben and didn't have much structure, unfortunately. And so getting him on's been just amazing. Uh I'm learning every day and uh life lessons to borrow lessons to friendships. It's we're having a good time.

SPEAKER_02 2:21

So what's up, Ben? So uh yeah, started in Revival around September of last year. Um the first thing, I guess kind of a background story. I've been in the industry for 28 years, uh bar managing slash bartending uh for about 22 of those. Um first thing I noticed about this place was how unique it is. Um I mean I've worked in bars all across this country and I've never seen anything like that. Yeah, that's why but one thing that was lacking was uh something for the ladies. Uh my girlfriend walked in here and said, you know, so I don't drink bourbon. What else is there? And uh and it it didn't it was there, but it didn't have enough structure. So uh I just kind of did some research, and out of the top 20 cocktail bars in Coventon, Kentucky, we were even listed. Um which you know, so that was my first goal was to change that. And uh so it started out simple. Um everything's from scratch, uh fresh fresh juices, uh I make my own homemade lemon cello. That's my grandma's Sicilian recipe. Um you know, uh just really elevating the experience and creating something that everybody uh can drink, men and women included. Um but uh little things like you know, trivia nights on Tuesdays, open mic nights on Thursdays. Um gotta get the numbers, right?

SPEAKER_01 3:32

Gotta get the numbers.

SPEAKER_02 3:33

Specifically live music. Like tonight we have Portuguese playing, they're a local uh bluegrass folk band, and they they absolutely rock.

SPEAKER_01 3:40

Yeah, I think we might get Chad to get up there and sing a couple, like you know, blue moon in Kentucky for me. Come on at 7:30. Yeah, open it. He's got the hair for it, he's got the Chad special. Yes, yeah, it's perfect. So you've been here a year, is it about that? A little over seven months, yeah. So are you a bourbon guy? Are you like is this like a new thing, or is this like, oh, I'm I'm this is my jam? Like, you know what I mean?

SPEAKER_02 4:03

I'm a little bit of everything guy. Okay. It's my my main choice of uh spirit is definitely bourbon. Okay, yeah.

SPEAKER_03 4:09

You definitely took down a lot of bourbons with you at that uh bourbon event. Quite a few. Quite a few. You gotta play to win. You gotta play to win.

SPEAKER_02 4:16

Yes, it was.

SPEAKER_03 4:17

Currently, I'm drinking the cocktail. I'm drinking the timbered bluegrass, which is a barrel pick, Kentucky nectar pick. What's the Kentucky nectar pick?

SPEAKER_04 4:25

So um we're we're good buds with um Old Commonwealth and wanted to just support them off, you know, them starting uh Old Commonwealth. And the Kentucky Nectar is one of the few that I think they've done a couple other picks that are higher end, but uh we were lucky enough to get get the call and uh we got a uh barrel pick back this I think December. And so just a few bottles left and wanted to finish it off uh on the bar almost. So there's not many left. If you want a bottle, I think we're down to a case or two. Uh but it's it's makes for a really fun cocktail that's approachable. It's 99 proof, and I really like how they lightly finished um the barrel. A lot of honey uh finished products now are almost hazy. There's so much honey in it, and so this one's a bourbon Ford with a touch of honey at the end and uh makes a hell of a cocktail. And it's a it's a really um it's a good pick for everybody. Like you have your wife that she can't drink 120 proof, but you have your buddies that they want higher proof. I mean, it's a middle of the road, it's a barrel strength 99 proof. So wow, wow, uh just it hits all of it. It's like the you have all your friends over that have pallets across the board. It might not hit the mark for like the guy that's like, I only drink hazmat, but uh you know, uh I think the it it's a good one for everybody, so just inviting.

SPEAKER_03 5:42

So it's a honey finished Kentucky bourbon?

SPEAKER_04 5:45

Yes, okay, yeah, it's six to eight years. Yep, we're selling them for the bottle uh 99. Hell, Ben was at a liquor store locally just selling a batch, not even a barrel pick, and they wanted 130 or something like that. So we you know, if we're dealing with a distributor, like with Ed, we have uh to pivot off to even to that is we're looking at um rising tide spirits uh right in front of us, and um some of our I won't even drop names, but other competitors, not that anyone's a competitor of us, but other liquor stores.

SPEAKER_03 6:14

Nobody can touch you.

SPEAKER_04 6:15

Uh well, what we're doing is just different than anybody. So, but uh, you know, other liquor stores in the neighborhood are selling this for$190,$200,000,$300 for the Stubborn and Swagger. We're doing$175 for the Swagger and$250 for the Stubborn, and we're selling it for what it's supposed to be sold for. Uh, this barrel pick that we did, it we could ask$115. Let's just sell it, man. Like, why be why be so proud of it? Like we could be, but um, let's be more proud of uh my Yellowstone bottle from 1971 or something. Let's blow the stuff out. Let's let's you know sell it so quick that we're doing another pick. Why be stagnant on it?

SPEAKER_01 6:54

Like I want a high-pace, high fun atmosphere in here. Absolutely. Well, I think too, when you we talked about like that$100 mark, right? Like you hit over that, then all of a sudden I'm I'm not as likely to get into it as much, right? Because it's a$100 bottle where you're hitting a little bat and under, like now we're in that sweet spot I feel, where I'm much more likely to go through it and then I'm coming back.

SPEAKER_04 7:13

And I think that's the well, we don't want to be known as like that liquor store that gouges you because we randomly got that pick that one time. Correct. And then you're like, oh, well, and that happens. That puts a bad taste in people's mouth. And so, like, we we want to be known as like, hey, when revival gets something from a distributor, we're selling it for the MSRP at least. You know what I mean? Like, we're not here to gouge on folks and let's blow it out, and then um we'll treat you back with you getting something else because you bought this.

SPEAKER_03 7:42

So let me explain uh finish what my uh cocktail is. We got off on the table. Yeah, what the lizards are wild, yeah. It's a barrel pig, Kentucky nectar, bourbon, finishing honey uh barrels. It's smoked pear timber. Smoked pear timber.

SPEAKER_02 7:58

So I just take uh maybe I should hold on.

SPEAKER_03 8:00

I'll go back. Yeah, and then uh honey cane sugar and fresh citrus. Now what is honey smoked? Yeah, uh smoked pear timber.

SPEAKER_02 8:07

Yeah, so I just take uh uh pear wood chips and I roast them just before smoking. And then we uh locally source honey. Um wonderful sweetheart of a woman, uh firefighter as well, but buy her honey and then uh make homemade honey simple syrup um with the pear chips. So you get a little bit of smoky, but you get a little bit of pear uh with the honey. Holy shit. It's tasty.

SPEAKER_04 8:30

I mean, I'm an owner here and I didn't know the process. So there you go. I need to come down to the bar a little more.

SPEAKER_01 8:37

So we were just upstairs and we saw that jug jug jar of like a hundred-year-old honey. Yeah. Have you like I mean uh I'd be very tempted to mean it?

SPEAKER_04 8:50

Like that's interesting. She did a will for someone, and there's a uh a jug from like pre-prohibition that should have bourbon in it. Yeah, at some point somebody put honey in there and then it was gifted to her, so it's technically her gift, so we'd have to like open it with her blessing. Right, but that'd be crazy, right?

SPEAKER_02 9:05

Like it doesn't go bad. Yeah, it literally doesn't go bad. I think it's the only edible thing that's not, yeah, does not expire.

SPEAKER_03 9:13

Non-perishable, interesting, other than booze, right? So, what we're doing here today is a flight of old stubborn, old swagger. Uh, this is by our buddy Ed. How Brad and I met originally.

SPEAKER_04 9:28

You wouldn't be here if it wasn't for Ed. No.

SPEAKER_03 9:31

He taught me everything I know about drinking whiskey.

SPEAKER_04 9:33

Give him a shout out again. Like, I wouldn't be an owner of a vintage spirit shop if it was he wouldn't have given me a chance. So uh, you know, I Ed, we love you, man. Wish you were here.

SPEAKER_03 9:43

You're fishing somewhere, I'm sure. You're fishing somewhere.

SPEAKER_04 9:46

You're in Michigan, you know. That's wild.

SPEAKER_03 9:49

I can't couldn't believe he told me you moved to Michigan. I was like, you're one state over for me, and I can't even see you now. I know, right?

SPEAKER_04 9:55

That guy. So what are these?

SPEAKER_03 9:58

What are the expressions we're gonna try today?

SPEAKER_04 9:59

So we have the whole flight. Uh the batch blends are the uh the two swaggers. So you have the swagger uh 13, it is a uh bonded whiskey MGP, 100 proof, and then you have the swagger 12-year rye, it's a cash strength 110. I think there were 1700 bottles of these each. It's a small batch. Fan favorites, um, they're 175 bottles. You can try them here for three dollars. Uh, so we do we do uh quarter ounce samples upstairs again. Just to reiterate to you guys, um that bottle is a$150 cost. Most bars want to make their money back in three pours, do the math. Um, we're doing 12 bucks basically for an ounce of this stuff. Uh, we just want to get it in the hands of the public. And uh, you know, why, like I said at the beginning of this second talk, like why be stagnant with it? Why hold on to it forever? Like, let's blow it out and then tell Ed we need more, and then that forces his hand, you know. Um, the next is the uh the stubborn rye and the stubborn weeded. Unfortunately, we're sold out of the weeded, uh, but we do have more of the stubborn rye. So this is a uh cast strength single barrel, 11 to 14 year. Uh each one's a different proof, obviously. Uh they range from 120 to we I think the highest rye was 139. Uh if you guys want a sample of that, I have it upstairs. Uh, then there was a couple hazmat of the weeded. Uh the weeded is unfortunately sold out. I mean, fortunately for us, but unfortunate for you. Yeah. If you can find a place with weeded, if you can get it for 250, snatch it up. So uh these bottles are amazing.

SPEAKER_03 11:35

Oh man, like you knocked it out of the park with a bottle.

SPEAKER_04 11:37

When you see stuff like this, think six figures. Uh it's a six-figure investment. You're one to two hundred K to even put your foot in the door of doing this. Uh, he's paying$10 to$20 a bottle and then has to order$10,000 to$20,000 to get to get this. I mean, it's your next level. You gotta spend money to make money, right? Right.

SPEAKER_03 11:55

So the only bad thing about that is my bird broke off in mine. And I'm fairly sure I got it.

SPEAKER_04 12:01

Dude, I've never seen a broken bird.

SPEAKER_03 12:02

Now that's like a that's like a vintage, like we should sell that for an elevated price. Ed told me uh I probably shouldn't drink it. It was too late, I'd already drank it. So there might be glass shards in this thing. Okay. I'm not sure. Coffee filter, it's possible. Uh okay, what are we gonna start with?

SPEAKER_04 12:18

Um, you know, I'd say with go with the bond at first. Uh you know, you got a hundred-proof right here, 110. Um this is 125, and this is like 127. So we're gonna do it in that order. We'll work our way to the left, right?

SPEAKER_03 12:38

Go ahead. We're passing this around.

SPEAKER_04 12:41

I mean, there is that new uh virus from the rats or some shit. Like, I wasn't on the cruise ship, so I'll share some shit with you guys.

SPEAKER_05 12:49

Yeah, that's good.

SPEAKER_01 12:54

It's gonna get whiskey. It's gonna get nice somehow. Yeah, that's what I'm saying. I got a lot of jokes inside that I'm holding, that I I like cat too much. I might get a day off work. Yeah, I might get a day off work.

SPEAKER_03 13:07

You might not want to drink after me after last night. Right now. Oh boy, it's wild. Thank you, thank you.

SPEAKER_04 13:14

Thank you, thank you.

SPEAKER_03 13:15

Uh wow. That pack's a punch for hunter-proofs.

SPEAKER_04 13:19

Dude, the honey, it's nice. Super sipper.

SPEAKER_03 13:22

It like the Kentucky hug on that's crazy.

SPEAKER_02 13:25

Yeah. The uh rye swagger is really good too. It almost has like a bubblegum finish to it, which is really uh unique. It's it's tasty. But they're all really good.

SPEAKER_03 13:35

We still have some of these are 175 a bottle.

SPEAKER_04 13:40

175, yes. Uh for the the 13 year and the 12. Okay.

SPEAKER_03 13:46

Alright, next one what are we doing? This is the MGP Rye. MGP Rye. 12-year-old.

SPEAKER_04 13:52

I mean, what's what's wild is like the package is great, the bottle's great, uh, but what's inside of it? I think incredibly compliments it is.

SPEAKER_03 14:01

He's definitely elevated it each year.

SPEAKER_04 14:04

Yeah.

SPEAKER_03 14:05

The first one was it was good, but it was a little rough. And then he got he found his footing. Yes, and the second one, right?

SPEAKER_01 14:12

Next four. You weren't referring to the bird before. You would like the Jews, right now. Absolutely.

SPEAKER_04 14:18

No, I couldn't be more proud of Ed. I mean, he's been on a long journey just like just like me, and uh, you know, not that we're business partners or anything like that. My partner, business partner is partially his business partner as well, but uh couldn't, you know, have happened to a better guy. Like he's really grinded it out. Uh, you know, sometimes it takes longer than you think. And and he thought in 2018 he'd have a brand, and it took three more years or so to get this off the ground, but uh, you know, he didn't quit. And uh, I think it the hard part for him would be quitting because he told so many people he was doing it. And uh so just uh to see it through and to see it through in this way at such an elevated uh he you know he's getting some highlights and different I think he was in fucking Playboy. Uh they had to like that? Yeah, man. Oh yeah, he's oh yeah. Playboy is a safe way.

SPEAKER_01 15:07

We're going back to print. We're going back to print media.

SPEAKER_02 15:12

No more sticky media.

SPEAKER_03 15:14

Correct. No more booster bread. What are you reading, honey? Don't worry about that. I'll get it for the articles. Correct, yeah. Man, that's that's another one. The Kentucky hug on that is wild. Yeah. For is that that's cast drink though, right? Uh I believe so, yeah.

SPEAKER_01 15:31

12 years.

SPEAKER_02 15:32

Let's see uh it has more info on the actual case, but yeah.

SPEAKER_03 15:41

Okay, fill time. Here we go. Here's my tip that we're I'm gonna do. Intentionally controlled, elegant. I did do this for you. Oh man, brewer's game.

SPEAKER_01 15:51

Brewers, baby. Brewer's baby. See, they even turned the game on for me.

SPEAKER_03 15:55

Yeah, nobody here gives a shit about the brewers.

SPEAKER_01 15:57

Gold jagged, green jagged.

SPEAKER_03 15:58

I give a shit about the packers. Yeah, baby. No, baby. Go back to the back. That's a one ten brew. Yeah.

SPEAKER_01 16:03

This um sweetness, almost like confectionary sugar to me. Like you kind of talked about that bubblegum a little bit. I get that. This is delicious.

SPEAKER_04 16:12

Yeah, I like the cat's strength, man. That 110 is elevated. It's nice. That is nice.

SPEAKER_03 16:17

It's not your typical uh MGP 955 flavor either. Correct. It's a little crunchier, a little more texture to it. It's not straight dill or mint or mint. Are you mint that you like the mint?

SPEAKER_04 16:31

Or are you? I you know, uh I like it's the timing of day, I think that you taste it too. Uh, but no, I I anything Ed's making, he's putting his mind to like blending it properly. Like, if I didn't like mint, somehow he'd make it taste good. He could twist the I don't know.

SPEAKER_01 16:48

Yeah, and that's scale the heart of what he does. And I think that's why when you get uh spirits like this in front of you, like it just and like you talk about the money, the time, everything he has to get. This has been methodically thought about. Like you think about every decision to sit in control.

SPEAKER_04 17:06

Well, and I joke about it upstairs too. I mean, not to take light off what he's doing, but like to get that smile on the face, it's like at Kroger's when somebody buys a banana. Yeah, they're like, hey, our boat didn't get shot down as like a drug trafficking boat. It brought the bananas over. Correct. Then we moved it on a truck up here, it's still green, it's turning yellow to the point where it gets to your house and it's not like decayed. Right. Um, but not that we're selling decayed stuff, but like to get it to where the person reaches out, I feel like each deal where I'm like almost dating people to get the bourbon, like you know, uh, we're at to make in the relationship. Sometimes it's a wham-bam, thank you, ma'am. I have it in seconds. Sometimes it takes years. Yeah, I'm sure some people want to just dump, right? Like, here's my price, here's my no, absolutely. And then uh summer it's a huge negotiation process, and uh to get it to where someone walks in and they're like, hey, uh it's my mom's birthday, it's mother's day tomorrow. I want a 1975 bottle. Yes. Just should to sell it to them, you know, for whatever, and to have it here is amazing.

SPEAKER_01 18:08

That's right, on the spot, right there. Just to have it in your hands on that same coming. To see that smile is epic.

SPEAKER_04 18:14

My wife just came in, she's smiling. So yeah, see. Good to see you. Happy life, happy to be.

SPEAKER_01 18:20

I know. Looks like she's bringing snacks. No, you don't know.

SPEAKER_03 18:24

What's up, dog? Speaking of the salivation from our players earlier, okay. This whiskey just makes me salivate. It's like instantly, my tongue just is enveloped in saliva. It's like you're happy, right? Like that it's oaky. It's coming at me with a little bit of fruit, but not.

SPEAKER_01 18:41

This has opened up well. Yeah. This is that old stubborn, the cat strength single barrel rye.

SPEAKER_03 18:45

Yeah. So that's 95.5 too. But it doesn't taste like 95.5. But that's a single barrel.

SPEAKER_04 18:55

No, no, no. The stubborn is gonna be uh That's a badge. This is uh single barrel. Smooth Ambler. Oh, it's this is Potstill Smooth Ambler. The Stubborn's are Potstill Smooth Ambler, but the Swaggers are MGP.

SPEAKER_03 19:09

So is this uh Paul Jackson's uh pistolet?

SPEAKER_04 19:16

Like Rewindback, the uh Smooth Ambler did contradiction. They were putting some of this at a younger age in contradiction with older MGP, I think, right? And then initially people didn't didn't like it. And then so these barrels get put to the side basically to brokers or something. And is that the story of them?

SPEAKER_03 19:36

Yeah, well, I don't know about the raw so much, but I know the bourbon, the pot still bourbon was definitely not received well originally because they put it in the uh what were the first uh two or three things they put out uh smooth and still stuff. It was everybody hated it. But they were you're judging it versus old scale like MGP.

SPEAKER_04 20:00

Like crazy picks they were putting out. That's better, right?

SPEAKER_03 20:03

So now you put out big level and everybody's like, this is terrible. You're comparing it to 10-year-old whiskey. You're expecting this, but you're getting that. But the good thing about Smooth Ambler is they actually changed the label, changed the entire branding. Which other and uh more well-known don't do that, they use the same label for source and non-source stuff.

SPEAKER_04 20:23

Yep. They adapted back, they adapted. Who did who purchased them?

SPEAKER_03 20:28

Uh Preneau.

SPEAKER_04 20:29

Gotcha, yeah, it's huge.

SPEAKER_03 20:30

Yeah, it's probably so.

SPEAKER_04 20:34

What do you think about this?

SPEAKER_01 20:35

What's your thoughts on this one? Oh, absolutely. Send that to me.

SPEAKER_04 20:38

I really like it, man. Um, now that it's had you can see where the fill level is. Uh I think we had Ed's release about a month ago. I don't know. People here another conversation topic would be soaking your cork, but then also a neck pour, right? So we got we're back to cork soaking. Cork soaking. So uh there are people out there that that soak their cork. You don't need to do that, we'll just say that. But uh the neck pour, I think you get that first pour out of there and you revisit the bottle in a week or two. Now we're a month in. I mean, it's really opened up, it's totally different than what I remember.

SPEAKER_03 21:12

So my thing about neck pores, I was actually talking to him about this the other day, it's not technically a neck pour, but it's just the French pour that comes out of the bottle.

SPEAKER_04 21:20

Well, I think with a dusty too, it's been sealed for 40 years, 80 years, 100 years. That's a different animal. Um, well, even one that's like a couple years old, like it's like a bottle of wine. When you sit down with your wife at dinner or whoever, and they bring you a little taste, and you're the one saying, I want this wine, I want to taste it. They give you that little pour out of the bottle, and you're like, Oh man, this is gonna open up during my meal. Well, whiskey is more of like weeks worth of opening up, whereas wine is in in 30 minutes or an hour.

SPEAKER_03 21:52

That was Ed's whole thing always. And speaking going back to Ed, he's always talking about the oils in the barrel when they get. Bottle separating and then having to remix. So that's your difference with your neck pour and your non well, your first your first pour, whether it's from the neck or from the Nika's swishing around, and technically it's the bottom of the barrel, bottom of the bottle.

SPEAKER_04 22:12

Dude, Ed has been thinking about this for a long time. Like one of the things we thought about was instead of putting the top on immediately after it was bottled, because when the thing gets bottled, it's a it's a rapid pump in of liquid. And then they pretty much immediately put the top on.

SPEAKER_01 22:28

Right, way right.

SPEAKER_04 22:28

We had talked about putting like uh balloons on the bottle for like two or three days or something, and then taking that off and putting the like if the neck pore kind of like opens up or like opens up and expands, you know.

SPEAKER_03 22:45

How drop were y'all when you start talking about the balloon?

SPEAKER_04 22:47

Dude, who had a balloon on you?

SPEAKER_01 22:49

We've smoked we've smoked a few things. Oh, yeah, all right. I think you were under the influence of something. I was like, did you have a balloon on you? That's my only question. Was it an actual balloon? Was it a latex balloon?

SPEAKER_04 23:02

It's like what uh so what's really cool though is he's doing things at such a small scale, and if he can get a cool bottler that's willing to work with him, he can do things with this that a Buffalo Trace just can't do. Right. A Saz, you know, well, Buffalo Trace and Sazraq, but uh uh old Fork. Brown Foreman. They pay my bills. The big the big guys, the big guys can't get creative like that. They don't have the time. Like they don't have the time. Yeah, absolutely not. Like you're you the hell. The machine's rolling. This is another thing for you guys. Like, you do a barrel pick at Angels Envy, or especially with them in a uh cask with its uh it's being finished, right? And you say, hey, I want to buy the barrel, and they take four months to get it to you. It's way more uh finished by the time you get it, and you're paying 20 G's for this thing. Yeah, I think they should send you in. The the pick team needs to be the bottling team to actually like bottle it up uh that day, you know.

SPEAKER_01 23:57

And uh see, I I agree because we talk about that a lot. I feel they do it not break a lot, really, right?

SPEAKER_04 24:03

You pick a barrel, say like right now we pick a barrel, we're coming into summer, but it's not bottled till the end of summer. Or we pick it at the end of summer and it's getting bottled at the end of fall or the first of winter. How many times? That barrel is changing.

SPEAKER_01 24:15

I was like, how many times have you done a pick and you get the bottle and you're like, this is the same thing.

SPEAKER_04 24:18

It's not the same thing. Dude, every time that would I well we're we're aging a frickin' barrel uh from Hartfield that's not a cocktail, it's literally 120-proof bourbon that's uh almost two years old in a small barrel behind our bar. Uh it's completely changed in just the month that we've had it. Those tiny barrels, man. Just imagine you let four months go by.

SPEAKER_01 24:40

You know, uh I also think that gives uh customers a unique opportunity to come in and try it, you know, May 7th, and then I'll come back and June 15th, and then I'm like, whoa, this is not I think that's fun, and I think people that's the creativity with whiskey and bourbons that I like to see that people are educating themselves like on that that barrel time and what that means. And obviously short barrel makes a difference.

SPEAKER_04 25:04

And well, maybe with like Jim Beam and everybody slowing up, uh you know, actually making it, they'll have some time to just like bring people in to let them bottle it, right?

SPEAKER_01 25:12

Like I do think like we where we are spirit-wise, like this is a unique opportunity to be with all these barrels, right? And I hope that like you're saying, like some of that creativity comes out, and we see some of that stuff. I'm reluctant to think that it's gonna happen, but I'm hopeful.

SPEAKER_04 25:27

Absolutely. No, I mean uh the big guy's gotta conform. You're gonna, you know, at the end of the day, you gotta bring uh money in, you gotta get creative, and if you're not, you're you're gonna be left behind.

SPEAKER_01 25:38

Correct, correct. Regardless of how big you are, right? Yeah, like I think that's a great point, too.

SPEAKER_04 25:43

Absolutely.

SPEAKER_03 25:44

This final whiskey, yeah. Uh weeded, old stubborn, single barrel, 127 brew. Dude, yeah, this is uh it's very sumptuous, it's got a lot going on.

SPEAKER_04 25:57

So all the others are epic, but um this one is uh the cats meow. Yeah, the con it's like a concentrate.

SPEAKER_01 26:05

Yeah.

SPEAKER_04 26:06

Thank you, sir. Ed, keep doing what you're doing.

SPEAKER_03 26:12

Maybe someday he can he can uh quit his day job.

SPEAKER_04 26:16

I don't know if he had a day job for a little bit, so that's my favorite one of us. His day job was making this making this product come to life, you know. So uh, but no, I I think he does have a little part-time job.

SPEAKER_03 26:27

He told me I have to figure out when I can take off of my job. Like, you're putting out 175 bottles of whiskey in your bartending. That's uh that's how that's no, it just shows you where the economy is.

SPEAKER_04 26:37

It shows you where the economy is right now. You gotta you gotta have multiple forms of income.

SPEAKER_03 26:41

Let's add it to it. He's not slowing down.

SPEAKER_04 26:43

No, no, no, no. Absolutely not.

SPEAKER_03 26:44

He's gonna be working some way or another. Yep. All right. Well, what's your favorite one? The last. The weeded.

SPEAKER_01 26:54

The weeded was that that's a bad boy right there. Yeah. Brad agrees. We should blend them.

unknown 26:59

Yeah.

SPEAKER_03 27:02

Bad scientist here. Ed's gonna turn around.

SPEAKER_01 27:04

You got a balloon and a man. I'm taking you over, Ed. I'm taking you over. We're gonna need some wet wipes, a balloon. A box of paper. A box of paper, but it's gonna be beautiful. We need a MacGyver anyway. Correct. MacGyver. We'll solve this right now.

SPEAKER_03 27:22

That's a so to close this out, we're right at 30 minutes. Uh going back to the bar. Yeah. If you want to come to the bar, they're open the same time every 9 to 10,$10,$10 to$10.

SPEAKER_04 27:36

So we're uh we're three to three to ten, Monday to Thursday, Friday and Saturday, 12 to 12, Sunday, uh 12 to 8. You can come in, you can get a cold beer, you can get a uh cocktail, you can get a wine. Uh new and old history tastings, we're bourbon heavy, newer downstairs, uh more vintage upstairs. Uh there's something for everybody here, every budget.

SPEAKER_00 27:58

Yeah.

SPEAKER_04 27:58

Uh, I think the biggest misconception of revival is it's unapproachable. It's not. It's uh we're the opposite of that. Uh we're completely approachable. If you want to wear a suit here, you know, do it. But if you want to wear sweatpants, come on down too.

SPEAKER_01 28:12

So dumber and dumber suit preferred, like that. That's my preference.

SPEAKER_03 28:16

But they actually have uh food places to deliver around here too. Yeah. So you can have food delivered to the bar, multiple different kinds.

SPEAKER_01 28:22

If you wear a brewer hat and the brewers are playing, they will turn the game on for you. That's kind of like a customer service they have here.

SPEAKER_03 28:28

So let's hope you didn't get special treatment for that.

SPEAKER_01 28:31

We're here for the people, right? We're here for the people. So it's division rivalry, like and they're putting the brewery in. That's a lot of love.

SPEAKER_04 28:36

This uh, I will say, this bar and the upstairs is constantly changing. So the things that we talked about right now might not be available when you come in, but uh just know that it'll be evolving and uh and we can't wait to have you and uh bring your friends and family and let's high five.

SPEAKER_01 28:52

And for me, that's that's the beauty of it. Like the turnover. Absolutely. Or some people like I understand coming in and like, oh, I really wanted this.

SPEAKER_04 29:00

Dude, we don't have a wall of papy down here. Like you like the average bourbon bro that comes in might look up and be like, this is a shitty bar. Correct. They don't have fucking papy 23, they don't have papy 20.

SPEAKER_00 29:10

We just have a fucking lot B. Correct.

SPEAKER_04 29:11

Uh you know, so uh no, uh, we have Stitzel Weller upstairs. I have what Pappy, what made Pappy Pappy upstairs uh to taste. Uh yeah. So no, it's um it's most of these bars out there. I'll just like hammer it to you right now. Real is uh they jack up their price so it sits there. Our prices are so cheap, there's nothing more than$40 on this bar down here. There's nothing more than$40 on my bar upstairs. Your money can uh go so far here, and uh we can't wait to have you. We just absolutely like open arms, you know, fly in, drive in, walk in, whatever you gotta do, get down here.

SPEAKER_01 29:46

So well, I think there's like we kind of talked about a little bit earlier, like this like pretentiousness around bourbon, right? Like it's uppity and money and all that, and that's not what this is. And what I what I love about this place, and to me, it does probably get talked about enough, is the the education that can occur here if you want to. Yeah, right? Like if you want to go. We're not forcing it down your throat. Like if you just want to have a beer, cool. If you want to go try to do it, if you want to nerd out, we'll fucking nerd out. That's the value to me.

SPEAKER_04 30:14

No, we're not putting it on anybody, and like as far as selling bottles upstairs, like we're willing to work with people. It's not a pressury atmosphere. I literally tell people like, if you see something that tickles your fancy, make me an offer. So I wish Kroger did operate the same business, we could just like make offers on older milk, but um, you know, maybe when it's funny you said Kroger's earlier, he was making fun of me for that, for the southern thing.

SPEAKER_03 30:38

Yeah, had to ask to everything. Yeah, yeah.

SPEAKER_01 30:41

Going to Woodman's. I was like, I'm going total wines. I'm like, what? There's multiple there?

SPEAKER_00 30:48

Blanton used to be called Blanton, but everybody asked for Blanton's. Yes, isn't that funny how that yeah just 93? They added the S. The people know the people want what the people want.

SPEAKER_02 30:58

Like, you can't know about you, Brad. It's like we had some kid come in here who I don't know, he was early 20s, and he was selling what was a bottle of his granddad's. Some bottles passed down to the family. He didn't know what the hell he had. And he asked for, I don't know, what it was like 50 bucks or 100 bucks, something like that. And Brad's like, Do you have any idea what you have? And like showed him what the market was. And I might be butchering the story, but essentially he could have just ripped his kid off and said, Here's your hundred bucks and see you instead, you know, he wants repeat business.

SPEAKER_04 31:30

No, I mean you can't give back your integrity and your name, and uh, we take that to heart. Like, I can go back to selling cell phones and cars pretty quickly. Uh, you know, with one pitchfork of people's like a small friend group, we can go from a 4.9, which it should be a 5.0, but yeah, you know, rating we can we can have a 3.1 tomorrow, and uh I take nothing for granted. Uh we worked incredibly hard for this, and uh we don't don't want it to go away. So we want it to be here, and uh you know, if you screw start screwing people over, it's good the word on the street's gonna get you're gonna you reap what you sow. What you put out will come back. And so no, we put out you know happy times and uh taking care of people and talk's cheap, but we walk the walk. So just laid back though.

SPEAKER_01 32:14

Absolutely, which I think we're just gonna have fun.

SPEAKER_04 32:16

I'm sitting here with a frickin' like eBay shirt that has like some gangster that's dead with two uh whiskey bottles on it.

SPEAKER_03 32:23

That's probably that's probably the better story, yeah. This is not great.

SPEAKER_04 32:27

I mean, my bar manager has a backwards baseball cap on right now, and I have a revival cap that I paid for uh that's on four cap.

SPEAKER_01 32:36

Oh, it's been paid for. Like the hand has been paid for. It's like an inside joke.

SPEAKER_04 32:40

We had like 10 of them, 10 hats walk away or something. So stop stealing from our goddamn small business, right? Right? Right? We're missing a goddamn dolly. Somebody tried to take our cards of humanity the other day. Like, Jesus Christ, the academy is bad.

SPEAKER_02 32:57

The academy is bad. You steal nigga cards and stealing entertainment. Stop stealing entertainment.

SPEAKER_00 33:04

We put this shit out for people that taught it.

SPEAKER_02 33:06

Leave it for people. Here, pour this in your hand, dude. It'll cost you less.

SPEAKER_01 33:09

Run like a checkout system, you know.

SPEAKER_03 33:11

We're 32 minutes, so we're gonna close it down. Anybody got anything to say showtime?

SPEAKER_01 33:15

Man, I appreciate everybody. Like, thanks for having us. This is great. Like, everything's been awesome. Learned a lot, had some great pours. This is a great time. You got anything to say closing?

SPEAKER_02 33:24

Come check us out, man. If you guys like craft cocktails, I got some uh wild beers on tap you can't really find anywhere else. So yeah, come check us out, especially if you like live music. Thanks for having us next week. Yeah, all right.

SPEAKER_03 33:34

Uh taste history. We'll see you soon. All right, love it. Until next time, enjoy your pours and enjoy your family.