Ep 241 - Backyard Pours

Joined by Jake Hahn and Ryan Hansen.  We talk about Chicken Cock selling, and Peerless Whiskey.  After a long evening of drinking this is a wild one.

Transcript

SPEAKER_02 1:35

Welcome to the Bourbon Boys.

SPEAKER_01 1:37

Yellow.

SPEAKER_02 1:38

I'm joined by two randoms tonight. We have uh Jacob Hahn. And we're joined by Ryan.

SPEAKER_05 1:45

And then you go to Hansen. Hansen. God damn. Alright. God damn.

SPEAKER_02 1:51

Howdy, folks. We're in the backyard. We've been drinking for a while, so this is gonna be a wild ass episode. First, we're gonna talk about Chicken Cock. Chicken cock got sold. What do y'all think about the brand Chicken Cock?

SPEAKER_05 2:09

But if halfway before you reach out, they've been around a while.

SPEAKER_01 2:14

I've had some okay stuff from them. I'm not really too impressed with them. But okay. I haven't really dwelled too deep into some of their own.

SPEAKER_05 2:25

Okay, so actually, this is a whole chunk of the thing.

SPEAKER_03 2:29

Uh I'm I'm probably gonna have to agree as well here with uh Jake. Uh so the little bit that I have dove into with Chickencock, it's it's been hit or miss. Uh so far, I think about the only things that I've really cared for them has been their weededs. The weeded was good. Yep, I did like that. That's about the only thing that's really caught my eye. Besides that, you should play this in three years.

SPEAKER_01 2:58

Going down in Bardstown and seeing their facility or at least the uh tasting bar and all that, that was pretty cool. Okay, because I did visit them in Bardstown and they have a very vintage like you feel like you're in an old colonial style house and it makes sense.

SPEAKER_02 3:16

Because it is an old brand, technically it's a only like vintage brand. That's why they revitalize the brand. I'd say the uh driver the guy that's behind it, like the I can't remember his name, but he is huge into the barrel influence on it. He's all about the barrel influence, but this new interview, making double the in and out of the barrel, how that interacts with the whiskey. To me, I think they've always been overpriced for what they offer. And that's been a big problem for them. The brand itself, I think, is funny. So most of the I've heard people say that the brand sucks because it's hard to market, and you're asking me to drive and you're asking me to drive. And I see Chicken Cock as a hard to market brand, but at the same time, I think it's pretty cool to like have something that's unusual.

SPEAKER_01 4:11

To have that discussion benefit. Well, in the suburban world, unusual is usually good.

SPEAKER_03 4:17

Typically, yes. I mean, it it it makes you stick out one way or another.

SPEAKER_02 4:20

Well, if you do it the right way, they necessarily haven't done it the right way. Sure. In my opinion. The bottles have been amazing. The bottles they use are killer.

SPEAKER_01 4:30

They look cool in everything about it. Like I think the 16 dollars. You know, I have some of their actual I got at uh tasting I got some of their merch from uh I think your beard might be muffling your yeah, it could be that's not hard.

SPEAKER_02 4:44

You have to clip it onto your beard.

SPEAKER_01 4:46

Clipping it on the beard, clipping the mic on the beard. Here you go. There you go.

SPEAKER_02 4:52

Send it. Good enough. Ornaments. Oh, this this is the first time y'all been on the podcast, right? Correct. Okay, so let's let's go back to the basics. First the first whiskey you ever had.

SPEAKER_05 5:05

There's like a hundred dealers.

SPEAKER_01 5:07

I mean you share with the whole thing. The first whiskey that I had, or the first whiskey I had that I actually enjoyed. First whiskey you ever had. That's a big difference. Um, I mean, I don't know, probably some Jameson or some other garbage ass. You know more than 50% of the tips I bar whiskey. Of course, 6 p.m. But I remember a sip of it. Really enjoying whiskey. Well, you stop off.

SPEAKER_02 5:32

I'm not going there yet.

SPEAKER_03 5:34

Ryan, what's the first whiskey you had?

SPEAKER_05 5:36

I make 48,000 tips, like the whole casino.

SPEAKER_03 5:39

Probably gonna have to say that goes back to like $48,000. 12, 13 years old sitting out in the backyard with my uncles.

SPEAKER_02 5:48

12 or 13 years old?

SPEAKER_03 5:50

Absolutely. This is Wisconsin. No, this is Nebraska.

SPEAKER_01 5:53

Oh, you're that's very good from the city. Yes, sir. Yeah, same old unc, but probably probably 10 to 12 years old.

SPEAKER_03 6:00

Some are right in that ballpark with my uncles, sitting out in the backyard on a holiday. We do, and they always break out a bottle of turkey.

SPEAKER_02 6:08

So now, backup question is best whiskey you're had.

SPEAKER_04 6:13

Oh, from your age, so probably 10 years from now.

SPEAKER_01 6:17

That's a loaded question, but um. That's a very ryan first.

SPEAKER_02 6:23

Jacob, you come second. Man, oh, do you need you need time?

SPEAKER_03 6:27

That's a very that's that's hard. Mind you, I've I've only been into this for should be easy for you then. A year and some change. Year and a half, maybe max.

SPEAKER_02 6:40

You mean to ask Jake? Can you come back to you?

SPEAKER_01 6:42

Yeah, yeah, yeah. I mean, I I always like the good older turkey, so your Russell 15 is definitely gonna be high on that mark for me. Um I had Mictor's 20 year, only a uh couple sips, and that was pretty damn good for me. I've had some crazy ones that I'm like, ooh, that's really good. Some WLW or William Lou Rueller. Um, you gave me some William Lou Rueller that was pretty fantastic. Um Yeah, I mean, there's some high-end stuff that I've had. I think the turkey stuff for me stands out the most.

SPEAKER_02 7:18

But also Mickters has what's the best easily accessible whiskey there?

SPEAKER_04 7:25

What you were talking about. I mean, that's non-allocated. You're saying, well, we'll give you five more, but look at all the bullshit you've got.

SPEAKER_03 7:31

Now, is that just everyday show items or is it?

SPEAKER_02 7:35

Whatever you whatever you think is the best thing you've had that's non-allocated. Now you know.

SPEAKER_05 7:41

Now you can identify.

SPEAKER_01 7:43

I mean, I really like those Evan Williams uh bottle and bonds that they do the uh the wax tops, they have the uh you know 10, 15 year, whatever. Nice. Those are those are good in their 40 bucks, or the Green Rivers recently.

SPEAKER_03 7:57

They I mean, you really can't go the Green Rivers have really been on a a hell of a rampage, in my opinion, as well. Scotsdale or something or um so it's not a Barton 19. Barton 19, not a shelfer. But I mean, it's not a shelter and it's not allocated, but if we if we want to throw that into the mix, absolutely, that'd be at the top of the list. Um, went down there and in the case. I I guess going for me as well.

unknown 8:25

Yeah. And a lot of people leave Pottawatomi.

SPEAKER_03 8:27

I'm I'm probably gonna have to go with a Russell's 15, Pottawatomi. The new cheesy gold foil 16 as well. So you're in the It's a very good bottle.

SPEAKER_04 8:40

Um, I mean, we're going with I thought it was like gonna be a pretty difficult process to cream the crop stuff, mind you.

SPEAKER_03 8:47

I like I said, I've only been in this a year and some change. Right now I'm enjoying family, but at the same time, I have had being closer to all this a lot of really good bottles in that year and a half that I've been to this.

SPEAKER_02 9:01

We're doing peerless.

SPEAKER_03 9:02

Oh, we're doing right in the middle. I I I would sorry I would probably have to go, yeah, uh either like a Russell's 15 or Hills area up north. If we're even going outside of that in the in the single barrels where all that shit happens, as of the moment, your NBC pick for mythical is a year old. It yes, it that is right now at the top of my profile. Like it but it's if I could drink that every day and not worrying, not worry about having a backup, like in between. It would that would be my go-to. Well, doesn't even taste like rye. It's just delicious.

SPEAKER_02 9:45

Alright, well, what we're gonna do now is a uh peerless taste off. Okay. Because Pierless is a hot brand. And I'm not necessarily a big fan of Pierless. Sure. I like them. I like Peerless as a brand. We'd always got a Bell Barn being around. But I think they're overrated as a whole.

SPEAKER_01 10:08

Um really a uh less of a tour shop.

SPEAKER_02 10:13

So what do we drink? What's the first one we're drinking? Do you know this one?

SPEAKER_01 10:16

This one is the vintage candy ride. It's a distillers uh release or distillers pick. What's the age on this, you know? That I don't. Unfortunately, they don't put age statements on it. If I were to guess, I'd say seven to eight.

SPEAKER_02 10:31

The bottles are amazing. They are cool, but always the first pick I did the second pick that Peerless ever did with Ed Blade.

SPEAKER_04 10:40

I was just I was in the library, I was like, It was a rah and uh it was pretty good.

SPEAKER_02 10:45

I was but everybody was wowing out about the fact that it was $110 for a five-year-old rah, four-year-old rah.

SPEAKER_05 10:54

I mean I take my kids there to play like I'm gonna be able to do it.

SPEAKER_03 10:56

I think when it comes down to peerless, it's either you're about the brand and you're about the juice or you're not.

SPEAKER_01 11:05

But I think with them too, is one of their unique features about them that I I liked when they explained it was they're they are a sweet mash.

SPEAKER_04 11:11

And I and it's in the travel section, so I pick it up.

SPEAKER_01 11:14

A little bit different. Yep, everything is a sweet mash.

SPEAKER_04 11:16

It's about scuba, and I totally the biggest problem I have is them adding those stickers to it.

SPEAKER_03 11:26

Fuck, they got me again, I put it right back to the dictatorism.

SPEAKER_04 11:29

And I was like, dude, this is gonna be a good one.

SPEAKER_03 11:32

They definitely play off of it. Yeah, yes, absolutely. I mean, but at the end of the day, it's marketing.

SPEAKER_01 11:39

You know what I mean? Like, well, and I've talked to uh a couple buddies of mine who are big into the Pierre List game, and some of them really get some of the flavor notes that you guys do get. I don't get some of the flavor notes that you get out of these things, but I do understand where they're coming from to a certain extent. And as Ryan said, it is marketing, it is 100% uh problem is they come at it and they give you those notes to begin with. Right.

SPEAKER_02 12:07

So you're sort of psychologically giving it.

SPEAKER_01 12:10

It's very influential. So is it you know, because of that that you taste these things because you trick your mind into looking for these things? Yep, or that's my problem.

unknown 12:22

No, no, no, no.

SPEAKER_01 12:24

But I get it. There is uh and there's certainly uh, I would say almost like a cult following to it.

SPEAKER_03 12:31

Yes, absolutely is cult following. I hundred percent agree as well. This is a good whiskey.

SPEAKER_04 12:38

You can pay two dollars, you can fish.

SPEAKER_01 12:40

And again, I don't know if I'm getting vintage candy on this.

SPEAKER_04 12:43

The sign?

SPEAKER_02 12:44

I mean, what is vintage candy? Here we go. Hand me that bottle subjective. Flavor notes are pretty subjective.

SPEAKER_01 12:50

Yeah, what what is vintage candy? Per the label, I'm gonna read what the label says.

SPEAKER_02 12:56

It's what you get at Cracker Barrel.

SPEAKER_01 12:58

It says a single barrel. You enter the parking lot, single barrel with natural notes of malted milk bowls, jelly beans, grass potatoes I get hard fruit candy, hard fruit, and honey taffy.

SPEAKER_02 13:13

I don't get malted milk balls.

SPEAKER_01 13:16

I don't know if I get malted milk. I don't get that chocolatey or malt. That's it, didn't say chocolate malted milk balls. It just said malt. But I don't get malted malted, you know what I mean?

SPEAKER_03 13:25

Exactly. You know, you'd think malted or or fucking great fishing around.

SPEAKER_02 13:32

I can see that. Yeah. So any kind of all shit you get from candy, I can get it.

SPEAKER_01 13:37

You don't get malted milk.

SPEAKER_03 13:38

It's sweet and bright on the nose.

SPEAKER_01 13:40

I mean, I get a little bit of the honey, I guess, or the honey caffeine. There is a little bit of honey.

SPEAKER_03 13:46

To me, it's more like uh I guess a honeysuckle more than just straight honey. This is a hundred dollars $120.

unknown 13:54

One is about $35.

SPEAKER_01 13:56

It's rice, so it's $130.

SPEAKER_02 13:58

$130. So it's American News.

SPEAKER_01 14:00

The bourbons are $120, the rice are $130.

SPEAKER_02 14:04

That's another problem I have. It's one of the best.

SPEAKER_01 14:07

And then if you're getting into some of the special ones, well, I suppose uh they're all the same over at the distillery. I usually only see the special ones on the secondary.

SPEAKER_02 14:17

This is really good. Yes, really good.

SPEAKER_05 14:20

You know, the Wisconsin.

SPEAKER_01 14:22

Well, I'm glad you like it.

SPEAKER_02 14:23

I would have a problem with paying $130.

SPEAKER_01 14:26

Sure.

SPEAKER_02 14:27

But it would be a problem that I have to deal with. Like I wouldn't be against, I would I would have to think about it. See, it wouldn't be a I'm not gonna do it at all.

SPEAKER_03 14:37

That right there, that right there is what makes Peerless different, in my opinion, than other distilleries. And I think is the fact that yes, they have their small batch shelf or products that you can find for the most part in a lot of places. Uh even still then, it it can be very hard to find peerless products in some states or some cities. But their single barrels are so uniquely different from one another. Sure. That's they are it it is very easy to fall into that fanboyism. Sure. No, no, it's not still water's getting off. You want that one, you want that one.

SPEAKER_01 15:18

Well, it's like the Pokemon. Gotta fucking get them all.

SPEAKER_02 15:22

I think ultimately that's my problem.

SPEAKER_01 15:24

Right.

SPEAKER_02 15:25

Is I I fall into the I don't want to they just slap a label on something, sure, and it's burnt ends. What's fucking burnt ends to you? So it's barbecue sauce or burnt. That's a weird thing. Now, if you get this, this I could get this.

SPEAKER_01 15:46

Yeah.

SPEAKER_02 15:46

Vintage candy is I don't get the malted whatever.

SPEAKER_03 15:50

I don't I don't get any kind of like malted milk balls or malt in general.

SPEAKER_01 15:55

Well, it's funny you're saying about the burnt ends. Uh the latest one that just came out is the Carolina barbecue. I saw that as like, I mean, I haven't tried it yet. I got it coming. I'm I am one of those peerless fanboys, so it is what it is.

SPEAKER_02 16:08

But to a certain extent, extent, I think they play into that, and it's they're making money off that.

SPEAKER_01 16:18

But I mean, like the other day I ended up getting uh it's called Sunset Havana. And they have a that one I do know was a nine-year age statement. Yep. And that one that one came That was delicious. That one came good. Yeah, it was good.

SPEAKER_03 16:34

That was good. That that is one thing also I'd like to get from Peerless is a bit more transparency. You know, those age statements on the bottles, especially if they're coming from a distillery lease only. Because when they're coming from store picks, you do get those statements. They are on the label, typically. Sometimes, yeah. Sometimes not all the peer not not all. Uh I guess as far as going back to like some of the younger picks, you don't get those on the label. But on the newer picks, you do.

SPEAKER_01 17:08

I think especially with the uh the the store picks though, like the people that are selling them, I think they know what that age statement is.

SPEAKER_03 17:17

Well, and especially, you know, if you're going to the distillery, you're going through the ricks, you're actually doing those barrel picks, you're gonna know. You know, you're seeing the dates on those barrels no matter what they're telling you. You're able to make your best judgment off of those, you know. But yeah, I at the end of the day, it it it comes down to marketing, it comes down to reach, and I think Peerless is doing a very epic job at all of the above.

SPEAKER_02 17:51

So, what's the next one we're trying? Yeah, yeah.

SPEAKER_01 17:53

So this one, I just brought candy ones because apparently that's what I wanted us to drink. This is retro lemon telaskin peerless. What the fuck?

SPEAKER_02 18:01

Oh, I thought you were talking about an actual peg Talaska. I was like, why you bring that delicious dessert over here?

SPEAKER_01 18:07

Right? Why are you keeping it? I could have brought that delicious dessert bourbon over.

SPEAKER_02 18:12

What is this we're drinking?

SPEAKER_01 18:14

This is a lemon candy. Lemon retro candy. Sorry.

SPEAKER_02 18:17

We gotta get back into this.

SPEAKER_01 18:19

Alright, we're in it. Alright, boys. Okay. Focus. You ready? Focus. Cut. We're back into it. Back into it. So now we're on lemon retro candy. Yes. Yeah, so we walk on there.

SPEAKER_02 18:35

That's a prop. That's why I don't like the labels. Because they give me a thought process.

SPEAKER_03 18:45

I didn't know if he was chewing up the fucking.

SPEAKER_02 18:47

No, I'll beat that ass if he's chewing up. I got brand new cushions out here. He ain't put he ain't chewing them up. I got five dogs made up. I come out here and drop kick his ass fucking time.

SPEAKER_05 19:01

I had a couple coyotes in my yard, too.

SPEAKER_02 19:03

Lemon? That's not my problem with these labels, they're giving you psychological cues to think about what they're giving you as a whiskey.

SPEAKER_05 19:16

If I did that for mythical picks, I would sell out instantly.

SPEAKER_02 19:22

Because I would do it, I would do cherry blossom, cherry chocolate every time.

SPEAKER_01 19:31

When again, you know, think about anything in marketing and advertising.

SPEAKER_02 19:37

It's definitely a marketing ploy. But that's my biggest problem with it. It's a marketing ploy, it's not actual whiskey.

SPEAKER_03 19:43

So on the nose, I do actually get that little touch of like a lemon sour head.

SPEAKER_02 19:54

One of them was in the yard. But would you get that if it wasn't given to you before?

SPEAKER_03 20:01

It's hard to say, but in my personal opinion, I'm gonna say no.

SPEAKER_01 20:06

But I do get it's like it's good, it's a candy rye. It's again another rye.

SPEAKER_03 20:10

There there is a very candy sweet profile.

SPEAKER_02 20:14

I mean it's I think ultimately that's my problem with the whole peerless thing. You know, like I think their products are good. And I think they do a good job with everything they do. Yes, but I think they're giving you subliminal messages. And I think they're like leading people that are just searching for labels in a way, which is great marketing. I can't fault them for that, but it's not something I'm gonna buy.

SPEAKER_01 20:47

But yeah, let's and I mean again, it's not for everyone though. It is a niche market, true to a certain extent. Very niche. Um, and the other part of it is too, like, you have a certain following that you know, guys like myself and or Brandon and other people that you know we know in the group, and they just really love these things because it's almost like a badge of honor to a certain extent, but it's also just like I can't do anything with the I don't know. I bought one the other day, it was watermelon margarita, and it tastes good. I don't know if I really get watermelon margarita out of it. How do you get but the logo look cool? By the time the logo looked cool.

SPEAKER_02 21:26

Watermelon's so light of a flavor.

SPEAKER_01 21:29

I know it's popular.

SPEAKER_02 21:30

It's like good times with their watermelon, whatever they put in. Watermelon brandy. Who's aging watermelon brandy? I say that every time I'm aware of it. When I see something from Good Times, like, who's aging cranberry brandy? Nobody. Nobody's aging that enough to make a barrel out of it. I love good times. I'm not hating on them, but at the same time, who's aging Cranberry brandy.

SPEAKER_01 22:01

Well, and that's the other thing. It's like you look at like a and comparing like Good Times to Peerless, like I feel like Good Times adds too much to make it almost syrupy and or you know just artificial. Right. And whereas this is more of a natural type of uh flavor. Well, I'd agree with that 100%.

SPEAKER_04 22:21

I have a Christmas Good Times that's finished in a Eagle Rare 17 barrel.

SPEAKER_03 22:26

Oh I bet that's pretty good actually.

SPEAKER_02 22:30

I think Good Times and Well, Good Times and Puralists is two totally different things. Oh yeah, yeah, yeah. Peerless is selling their own stuff. Yep. They're taking sample uh notes off of their whiskey that they're they they believe is correct. And then Good Times is just doing their thing, which is heavy. Finishing whiskey.

SPEAKER_03 22:53

Heavy finishing.

SPEAKER_02 22:54

Heavy finishing whiskey. Uh in pr potentially wet barrels.

SPEAKER_01 23:00

Sure. Extremely. Well, and it's like what Jimmy told me too. He's like, you know, we gotta sell whiskey to you know the ladies in our people that don't really like whiskey, and we gotta make whiskey palatable for the people that don't like whiskey.

SPEAKER_02 23:15

No, I get that 100%. It makes sense. So for a for a mass audience, it makes sense.

SPEAKER_01 23:21

Yeah. But you know what? Like the old Zach's, the old Rick's, those are good. Those are killer.

SPEAKER_02 23:28

Yes. Those are good. The price they're charging for that is out of line with current whiskey prices. Sure.

SPEAKER_03 23:36

I mean, but they're they're that's my problem. The the thing is though, is they're they're feeding off of that whole tater chase because it's finished in Eagle Rare, finished in stag barrels, sure, finished in that, you know what I mean?

SPEAKER_02 23:50

Like yes, but my problem is how long is it finished in that?

SPEAKER_03 23:54

Sure.

SPEAKER_02 23:55

Is it really affecting what your outcome is? Correct. Is it worth charging double what and I keep saying this because it's honest. I love the good times guys. I love I think they're great guys. Yeah, they are. But I don't think I don't think that what they're doing is affecting the barrel, the whiskey ultimately enough to charge what they're charging. That's my and this is a totally different topic than what we started off with. But yes, I don't I don't think that's that that's crazy.

unknown 24:30

No.

SPEAKER_02 24:30

If you send me a barrel pick and ask for me to pay eight uh $120 a bottle for eight-year-old whiskey that was finished in a Barton 19, that's crazy to me.

SPEAKER_03 24:44

Yeah.

SPEAKER_02 24:44

That's crazy. I can get that, it's not finished in a Barton 19 barrel, but I can get eight-year-old whiskey for half that.

SPEAKER_03 24:52

Yeah.

SPEAKER_02 24:53

And it might not be finished in Bart 19, but how long was it finished in Barton 19?

SPEAKER_03 24:57

That's was uh that that's that's the biggest thing though, too, these days is how long is it finished in it? You know? Or how how long did it actually sit in the barrel? Because realistically, all you gotta do is throw it in there and dump it out within seconds.

SPEAKER_04 25:12

True, to be honest, you're not a liquor store owner. You are a knowledgeable whiskey.

SPEAKER_02 25:19

True. I'm not selling I'm not selling to a mass audience, generally speaking.

SPEAKER_04 25:25

But there are they're selling it. So they're gonna Are they selling it?

SPEAKER_02 25:34

Uh I mean they're selling it eventually. They're selling it eventually.

SPEAKER_04 25:42

No, no, no.

SPEAKER_03 25:43

This is fucking tasty. Uh I should like this one more now. Who might be able to do that?

SPEAKER_02 25:49

The broker's not selling it.

SPEAKER_03 25:51

It's uh they're they're selling it at the distillery. Very light on the palette. I thought I thought it was a good thing. But at the same time, there's no 95% of the time they're selling it at the distillery.

SPEAKER_04 26:02

Oh.

unknown 26:02

Okay.

SPEAKER_02 26:03

I thought I thought those finishes.

SPEAKER_04 26:05

Because nobody's thinking that they were looking at you as a uh as a store owner.

SPEAKER_02 26:10

No, most stores aren't gonna pick that because they don't think they can sell it, which is the same thing I looked at it as. I can't sell that. I can't sell it for $120.

SPEAKER_04 26:20

Most stores, but there are quite a few stores.

SPEAKER_02 26:23

I mean, there are gonna be some stores that can sell it.

SPEAKER_01 26:26

And there's like liquor bar and all those types of things.

SPEAKER_04 26:28

Some of them can stores that are gonna jump in.

SPEAKER_02 26:31

This has gotten real into the weeds.

SPEAKER_04 26:33

But it at the same time stores that are gonna jump in fee first without knowing, because there's some store owners that are buying whiskey that don't drink whiskey.

SPEAKER_03 26:43

I don't think they're doing it. That's that's a problem right there though. Yeah. Is store store owners that don't drink whiskey buying barrel picks because then they're it's just shit barrel picks typically.

SPEAKER_02 26:55

But I don't think they're I don't think that's happening anymore. It's not like it was five years ago. There are some people.

SPEAKER_04 27:05

I think there are. I think there's I think it's still a little bit more. I think there's quite a bit out there.

SPEAKER_02 27:10

Yeah, you know, it's a small, it's a small community that's still doing that. Because barrel picks are sitting on the shelves. Right. People aren't buying what they used to buy for barrel picks. Right. So it's they're they're sitting.

SPEAKER_04 27:23

But all the more reason for a broker to look uh somebody who doesn't know shit and get rid of a barrel.

SPEAKER_02 27:31

Yeah, yeah, true.

SPEAKER_04 27:33

I mean, one out of a hundred is still one out of a hundred.

SPEAKER_02 27:37

I guess, but I don't think one out of a hundred is gonna get you the ultimate goal you want, which is selling out of a barrel in a couple weeks. And I don't think that happens anymore for non legacy brands.

SPEAKER_04 27:52

Yeah, I know. I'm just saying you're you're like making them a more educated crowd. And there's still a lot of I think there's still a lot of uneducated.

SPEAKER_02 28:00

No, I think non-educated people were becoming hip to it now.

SPEAKER_04 28:07

Even non-educated store owners?

SPEAKER_02 28:08

Yes. Well, non-educated people that are buying buying your water.

SPEAKER_04 28:17

I mean, I I saw him in there one time.

SPEAKER_02 28:19

Not only been down there half a dozen times, but like this is this is his uh opinion and not my opinion.

SPEAKER_04 28:28

The owner of Iris taste the whiskey.

SPEAKER_01 28:31

Yes, he does. He does.

SPEAKER_04 28:37

Like BG seems to be more involved than I do.

SPEAKER_02 28:42

Alright, well, um, so what did you think about this uh this uh lemon?

SPEAKER_01 28:51

Well, so the lemon candy definitely has those sweet, brighter notes that you see with the lemon uh flavoring, if you will. But no, I I definitely get the lemon, like certain citrus, I guess, notes, maybe not lemon as much. But definitely candy. It's that sweet candy rye.

SPEAKER_02 29:11

I definitely get candy.

SPEAKER_01 29:12

Yeah, it's that sweet candy rye. Um very palatable, palatable, very deep. I get the microphone. Are you doing a podcast? Yes, we're doing a podcast right now.

SPEAKER_02 29:25

You've been recording it. Yeah. I'm gonna cut you out. So, in your opinion, peerless, is it whiskey or is it hype?

SPEAKER_01 29:42

It's whiskey. It's whiskey. It's whiskey. I don't think it it's there is a certain amount of hype, and there is a certain amount of fanboy following cult, whatever. There's a element to it, but at the end of the day, it's good whiskey. I think there's enough of us that can say that it's good. It's got the backbone to it, there's a heritage to it because it is a resurrected brand, but there is a heritage to it. And they like whenever you go there, they care about you. They they they want to make sure it is a great distillery. It is a good distillery, it's a good place. I feel like they're definitely one of the uh one of the better distilleries in Whiskey Roll and in Louisville. Um, but yeah, I like them.

SPEAKER_02 30:35

Craft distilleries.

SPEAKER_01 30:36

Yeah, correct. One of the better craft distilleries. Can we really say that they're craft anymore though?

SPEAKER_03 30:40

Yes. Really? I'd I'd say so.

SPEAKER_02 30:43

I mean, what do you gonna are we going there?

SPEAKER_03 30:46

I what do you think is craft? Fuck it, let's carry on.

SPEAKER_02 30:50

I mean, we have time because we have to cut his ass out.

SPEAKER_03 30:53

What is craft? Ultimately, what is craft? What do you think craft is? See? Are we going down this road? In my opinion, coming from someone that's very early into this still, a year plus, in my opinion, craft is anything that's on a label is aged a minimum of 12 months or 24 months, you know, shit like that. Um, craft is very, very small producers that are not on a big scale by any means.

SPEAKER_02 31:26

But do they have to produce it? They have to produce it themselves.

SPEAKER_03 31:29

Yes, a hundred percent. Okay. Yes. It has to be produced by them. I I give a shit less if they get their grain from across the country, another country. As long as they are producing their distillate themselves, and it is a younger age statement, in my opinion, that is craft. Okay.

SPEAKER_01 31:49

Yeah, I I I would definitely say it's craft because it's not I mean, you can't really put them in a heritage uh distillery at this current juncture, just because yes, they have the age from yesteryear when they were a distillery, but after prohibition and then they, you know, revamped in the mid-2015, what I think is when they came back out or something like that.

SPEAKER_03 32:11

Right in that ballpark.

SPEAKER_01 32:12

So whatever. But my point is the uh kind of to what Ryan said is they're you know, they're they're not really mass producing to a certain extent, and they are a smaller age statement, and yeah, having some of this stuff, you know, where they have the single barrels and things that are more unique to you know compared to some of the bigger guys that they're this is different. I think this is more of a craft distillery.

SPEAKER_02 32:43

I agree with their craft, yeah. And again, but does that give them a leeway, in your opinion, to put these labels on it?

SPEAKER_01 32:56

I think they're just being creative and smart in their marketing. I think it's just a different way to approach it, and you know, again You don't think it's mass marketing? No, because I mean, especially with the the labels, because that's just a distillery-only release, you know. I mean, you're not getting this now. Yes.

SPEAKER_03 33:15

Well, yeah, all their single barrels are all or I mean, all their single barrels are either store picks or distillery only. Yeah.

SPEAKER_02 33:24

So everything they put one of those uh specific labels on burnt-ins or that's distillery only. Distillery-only.

SPEAKER_01 33:32

Yes.

SPEAKER_02 33:32

Okay.

SPEAKER_01 33:33

So I feel like in that regard because you know, you yeah, you can get your or your bourbon, you can get your whiskey or your rye risky, you can get your double rip rye. They have their their mainstays that are like going all over the country that are the same exact whatever. They're mass-produced and whatever, and then you got bottles like this, like this lemon retro candy, that there's maybe 130 bottles floating around in this world right now, and that's it. And or maybe it's 150, but whatever it is, you know, it's one of those things that uh makes it more craft, I think, in that regard.

SPEAKER_03 34:10

Okay, I'll accept that. Uh yeah, I I can respect that as well. Yeah, absolutely.

SPEAKER_02 34:16

So, in closing out the podcast, yes. Does anybody have uh any you want to shout out your Instagram, your TikTok? Go ahead.

SPEAKER_03 34:29

Uh Ryan. So for me, uh I I go by the handle of just another bourbon guy on Instagram.

SPEAKER_02 34:36

At another bourbon guy.

SPEAKER_03 34:38

At another bourbon guy. Just another bourbon guy, sorry. I don't even know what my Instagram is.

SPEAKER_02 34:47

I think it's I have a beautifulbeard uh com.

SPEAKER_01 34:50

Well, and I'll tell you what my Instagram is.

SPEAKER_02 34:52

Fuck with this beard and you get fucked up.com.

SPEAKER_01 34:56

It's Jake Snake. This guy is JakeSnake America. There we go. That's my that's my Instagram.

SPEAKER_03 35:04

Send it. Hit that follow button.

SPEAKER_02 35:07

Ryan's over here. Uh uh, you were smoking on something that looked like a uh Lego. A Lego lit up, it was lit up like a motherfucker. I mean, all right. Well, until until next time, enjoy your pours and enjoy your family.

SPEAKER_01 35:23

Cheers.

SPEAKER_06 35:30

Two bottoms two stones.