The Scotchy Bourbon Boys
The Scotchy Bourbon Boys love Whiskey and every thing about the industry! Martin "Super Nash", Jeff "Tiny", Rachel "Roxy" Karl "Whisky" and Chris "CT" all make up The Scotchy Bourbon Boys! Join us in talking everything and anything Whiskey, with the innovators, and distillers around the globe. Go behind the scenes of making great whiskey and learn how some of the best in the whiskey industry make their product! Remember good whiskey means great friends and good times! Go out and Live Your Life Dangerously!
The Scotchy Bourbon Boys
Whiskey Thief's New Chapter: Lisa Roper-Wicker Joins the Team
Walter Zausch and Lisa Roper-Wicker share the exciting news of Lisa joining Whiskey Thief Distilling Company as their master distiller, a perfect pairing that feels like she's been part of the team for years rather than months.
• Lisa is overseeing increased production with four fermentations currently running
• Whiskey Thief is planning to build additional rick houses on their property to accommodate growth
• The emotional connection distillers have to their whiskey, with Lisa comparing leaving whiskey behind to "taking children to college"
• The balance between technical perfection and flavor in whiskey production
• How weather and barrel conditions can dramatically affect whiskey flavor profiles
• The innovative barrel selection experience at Whiskey Thief that allows visitors to taste directly from multiple barrels
• Whiskey Thief's "5th of July" toasted barrel bourbon and seasonal releases
Join us at Whiskey Thief Distilling in Frankfurt or New Luton for an exceptional tasting experience with five-barrel stations and the opportunity to bottle your own selection.
The bourbon world just got a whole lot more exciting as master distiller Lisa Roper-Wicker joins the innovative team at Whiskey Thief Distilling Company. In this lively, candid conversation, we dive deep into what this partnership means for Kentucky's whiskey landscape and why it feels like Lisa has "always been here" despite joining just months ago.
The chemistry between Lisa and the Whiskey Thief team is immediately apparent as they share their vision for ramping up production while maintaining the exceptional quality that has made them a must-visit destination on the bourbon trail. With four fermentations currently underway and plans for additional rick houses, there's a palpable sense of momentum that has everyone in the industry paying attention.
What truly sets this episode apart is the rare glimpse into the emotional side of distilling. Lisa opens up about the bittersweet experience of seeing whiskeys she created at previous distilleries being released without her input, comparing it to "taking children to college" – you've done everything you could, but decisions will now be made differently. This deeply personal perspective reveals the intimate connection between distillers and their craft that casual bourbon drinkers rarely get to witness.
The conversation takes fascinating turns into the technicalities of whiskey production, from barrel char levels to fermentation characteristics, all discussed with the comfortable banter of friends sharing drinks rather than experts delivering lectures. They explore the fine line between whiskey "flaws" and distinctive character, challenging conventional wisdom about what makes a bourbon exceptional.
Whether you're a seasoned bourbon enthusiast or just beginning your whiskey journey, this episode offers valuable insights into how Whiskey Thief is redefining the distillery experience with their innovative barrel selection program and commitment to customer engagement. Pour yourself something special and join us for this toast to new beginnings, innovative spirits, and the human stories behind every exceptional bottle.
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Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room, whether you are up for a five-glass distilling experience on the Three Boys Farm in Frankfurt, kentucky or an out-of-this-world tasting experience in New Luton. You won't be disappointed. At both locations, their barrel picks all day, every day are like none other. Each location features stations with five barrels each, featuring their pot distillers burdens and limes. Once the barrels have been feed and tasted.
Speaker 1:you can make a selection and feed your own bottle A day at Whiskey Thief with their friendly staff and ownership will ensure you many good times with good friends and family. Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
Speaker 2:Make a whiskey toast for me, is this yours? This isn't your song.
Speaker 1:This is one that was done for.
Speaker 3:Oh yeah, we're drinking every brew and it's awesome. She's the club of telling the truth. Yeah, we're the Scotch and Burden boys Raising some hell, making some noise. Yeah, we're the Scotch and Burden boys. We're here to have fun and we hope you enjoy. We're here to have fun.
Speaker 1:Yeah, oh, right, right, welcome back to another podcast of the Scotchy Bourbon Boys. I'm Tiny, we've got Whiskey, we've got Lisa Roper-Wicker and we've got Walter Zausch from Whiskey Thief and, if anybody, thanks for coming on. People have been on Facebook and YouTube already, but if there's anybody you know going to listen to this, lisa is now at Whiskey Thief. Yeah, so I know you have a lot of fans and a lot of people who follow your career, but it's kind of like I was so excited that you were here I think I actually did a fist pump and whatever when I heard that, did a fist pump and whatever when I heard that.
Speaker 1:Because, honestly, you know, we've, we've, you've been on the podcast before and we talked about and and we, we have always loved what, what you have done and and how you go about doing in your and you know you've gone over your career. But to end up here where we ended up, I mean, for god's sakes, it's's like how many times were we here I mean me and CT and everybody but now we had to be down here, like in the two years, like 20 times. And Walter's like you know, you practically live here. How does it come down to sponsor? I don't even need it, whatever. And then, once that happened, now you see me all the time- the first seven times were like who are you guys?
Speaker 1:Why are you here?
Speaker 2:What are you doing?
Speaker 1:I mean, you did change your name right on our podcast.
Speaker 2:That was true. That is true, yes. That was a fun day and we always keep some big headlines just for this podcast, Do you really we're going to do this fall too?
Speaker 1:I'm teasing it out now for the bourbon festival We've got to get some time in the media tent because we we got some news, not today, not today. Well, it depends how much burger we have, but well, but the news, the news, I mean it has been press released and lisa's yeah, that's the big news today, but that is uh for anybody. I mean it's, you know, not everybody in the world. You know people of the whiskey world making the whiskey knows it, but the people drinking it and that are going, it's like big news that you're here it feels to me like she's been here for a year already which is a great thing.
Speaker 2:She's just like, just like a well-worn, you know, just like a comfortable pair of shoes, let's put it that way just like she just fit into the whiskey thief universe so seamlessly and effortlessly.
Speaker 1:It just felt like she's always been here to me, she really knows what. That's the truth.
Speaker 4:No, I feel the same thing. She's going right at home.
Speaker 1:I mean actually the last time I didn't call you. We were on that.
Speaker 2:No, I didn't have her comfortable.
Speaker 4:I'd be right in her way. Well-worn comfortable.
Speaker 1:But you two have a history going back.
Speaker 2:Missions are uncomfortable.
Speaker 1:Your wife knows, lisa, correct, it's not like you guys just came in didn't really know each other, but you guys know there was probably a comfort level already that just kind of made sense for it to evolve. And Lisa's trying. She's really been trying to get places and stick right Right.
Speaker 4:I love how you said that, because when you're talking about how long we've known each other, it's like you guys have stuck with me through the ups and the downs. I appreciate it very much.
Speaker 1:No, yeah, the last time we were on the barrel pick and you were talking about and which was weird because you could just tell how kind of like you were a little bit freaked out because you were in your daughter-in-law's old house, right, I mean she's like, well, this is the kitchen where we cook Thanksgiving dinner.
Speaker 1:It was my daughter's old house, not your daughter, your daughter's, yes, and son-in-law's right. Yeah, that's what I was thinking. And then you know, shout out to them. They own the Mr Tubbs, which is probably one of the greatest spots in Bardstown. If Cubs, which is probably one of the greatest spots in Bardstown, if you want to see somebody in Bardstown, just go to Mr. Tubbs Is that right? Yeah, everybody you know you could see Denny Potter Jane, you know from Potter Jane, and then you could see. I mean seriously.
Speaker 4:Yeah, there's a lot of industry out there. When it's busy, it's very busy with industry for sure.
Speaker 1:Cool. Yeah, but you know same thing. Yeah, we're going to get Walter over there. No, I haven't been there. No, no.
Speaker 2:I haven't been there.
Speaker 1:Well, when you go, let me know you're going, because I would be honored to go there with you when the first time you were there. That sounds like a date. He's just saying about the commitment for tattoos. You have no tattoos right, I have no tattoos.
Speaker 5:It's the new millennium. I don't either, right, do you have?
Speaker 1:any tattoos. Not one, okay, well, this is the last four people on the planet right here. Yeah, I say I'm used to tattoos now because my one daughter has a lot to end people and then as it went, but that's not what ever was my thing it used to be kind of a couple people did it. Now a lot of people have tattoos. Some are really cool and then some are really bad.
Speaker 4:I came close last year because my oldest daughter had a milestone birthday and we were going to do something permanent Either it'd be piercings, tattoos or permanent jewelry and we ended up with piercings.
Speaker 1:With piercings. Thank goodness I'm an artist and I've designed four tattoos for people I mean, but I've always thought I would want one and she's like no, and you know she's like nope.
Speaker 4:I've messed with whiskey drinks a lot. I've had a couple drawings done for whiskey drinks, I just haven't had the nerve to.
Speaker 1:Well, Randy Brass, president of Kentucky. Bourbon Festival he put the tree on their logo on his calf. I did not and it says Kentucky Bourbon Festival on his calf. Okay, he offered straight up if I would get one, he'd pay for it, and once again Roxy's like nope, she goes, you're 60? I'll tell you what.
Speaker 5:If you want that long free VIP ticket for life. Free VIP ticket VIP ticket for life.
Speaker 1:I get a free VIP ticket. I'm not getting a tattoo, but I feel like knowing Walter. It is a free VIP ticket for life, just knowing it. Oh well, thank you, I'm not kidding.
Speaker 5:As a VIP. To what though?
Speaker 1:You don't know how much I have to control myself when I'm texting him or I'm calling him, because I really consider you a friend, but I don't want to be overbearing. So you know, and he's really good at.
Speaker 5:Everything you're saying makes you have to meet a stage five flinger.
Speaker 2:Okay, we like each other, we're good.
Speaker 1:Here I'll be going with that. Yes, no, but I mean, I control myself a little bit, right? Yes, yeah, I don't want to be whatever, but at the same time, if it wasn't quite, I would probably try and call you and talk to you every day. Now, that would be the stage five cleaner, but I know better.
Speaker 2:Well, VIP actually stands for very infrequent phoning, I think. So that's where we're at, because usually I'm like I'll call you back.
Speaker 1:I'll call you back. I'll call you back. Yeah, no, but I know that there's times you're busy and I'm just hoping sometimes he gets them. He knows that, so that he knows that I'm coming. The one time you're like you're in town and I had texted him like 85 times over two months, he's like you know, just call me. And then I called you and I was going to leave a message. You know how that goes. But anyways, I'm not complaining at all.
Speaker 2:And then I legitimately had COVID this last time 2025 is very much COVID.
Speaker 1:I felt so, so bad for you and your wife. And then you're like we were talking and then when you're like I'm not whatever, I'm just like you don't do, yeah, and I shot like a hundred videos of people thieving at the farm.
Speaker 2:Whereas the like Bulbasaur variant of COVID. I think at this point it's like Pokemons now. They've given up the Greek. They got through the Greek alphabet or whatever Greek alphabet or whatever.
Speaker 1:Now, they're on to Pokemon variations.
Speaker 2:Charizard.
Speaker 1:People say COVID now and you just think it's like. You say pneumonia, it's like, yeah, if you're in a bad position it's bad, but for the general population. Now you get it and it's a cold, a hard cold.
Speaker 2:Audio's hard to hear. Someone says On Facebook you got that on Facebook.
Speaker 5:I have it open to watch the comments.
Speaker 1:Which means they probably didn't get my, Don't worry about it. Pokemon joke no, they're saying I just moved it. Hey, move this closer to you, oh yeah.
Speaker 2:Not that one, this one, ah, that one. There we go. We're like in between here the two microphones.
Speaker 1:My Pokemon jokes usually go so well with the bourbon set too, so you know that's a good, I should probably go online Now you have one and he has one too, so you don't have to share that one. I had four of those, but only two of those for Rick, let us know if the audio is better now. Right, it should. Only two of those, rick. Let us know if the audio is better, now Right.
Speaker 2:It should be, I'm just rotating. Thank you, that's weird, you're so much further ahead of me.
Speaker 1:Phone iPad. Yeah, yeah, it took me five minutes to get a text from myself and my phone got it right away.
Speaker 5:Thank you, Steve Jobs.
Speaker 1:Yeah, anyways, all right. So let's talk about the awesome news. Now. Everybody on this podcast, I would say that there's a comfort level that I don't always have with guests and whatever. So I think this is going to be a fun podcast, but you're going, you're starting, you're here, you have one still and you have a lot of. You've got Kelly and you've got I'm so bad but what?
Speaker 1:what's that? Our Jim still okay, right, right, right. But you know there's a lot of times you come down here and there might be a fermentation, whatever. But you know I'm thinking that she's gonna get you running.
Speaker 4:Four fermentations right now. Four Okay four Up for one, yeah.
Speaker 5:Yeah, jeff has that money between his toes he does.
Speaker 2:He's so very clean to me, this guy.
Speaker 1:Very clean, I try. I showered this morning.
Speaker 2:He has four fermentations going on right now and yes, there are things that Lisa, she's been here six weeks and six weeks, four weeks, five weeks, something like that Two months now.
Speaker 4:Two months, wow, yeah, maybe seven weeks, I don't know.
Speaker 1:Like you said, Time is just working together 100%.
Speaker 2:Time is very abstract. Yes, same, same with Kelly and Ben and Brandon.
Speaker 4:I feel like I've been working with them for a long time. They're very good.
Speaker 2:Yep, yep, so and yes, and then we're off to the races, producing more, more efficient. Things are going well and it's good.
Speaker 1:So what does that mean? Are you going to have to build another barrel house, another rick house?
Speaker 2:Yes.
Speaker 1:Yes, so is the plan to do it all on the property or are you going to go off site?
Speaker 2:No, I think we would do everything we do, so you're going to. We have plenty of space.
Speaker 1:So hopefully you have plenty of space. Yeah, you do. So hopefully it's going to be like Barnstown a company, a whiskey thief. Just like that so you're just going to put up barn after barn after barn.
Speaker 2:Yeah, 55,000 barrels They've put up barns, just since we've been giving off on Facebook.
Speaker 1:So no, we're not that fast as those guys. So how many barrels does the Rickhouse?
Speaker 2:I mean how many? Our first one holds about 4,300 barrels. Okay.
Speaker 1:Because initially, when we it's about the size of a regular barn. Yeah, big barn, yeah, yeah, yeah, definitely.
Speaker 2:But for us it's just the Goldilocks deal. It's just right. For us, it's just the right size. And because it's our first one, we kind of wanted to start a prototype for what we would do and kind of figure it out. And also we do some contract storage for people, so we bottle for brands and so it gives us a nice place for them to. If they're bringing in their barrels that we're going to bottle, they can bring them in, land them there and then, as we bottle them, we can pull them out and stuff. Meanwhile it's aging our whiskey and you know, barrels like to. They don't like to be lonely, they like friends and they like to have, you know, other barrels to hang out with.
Speaker 2:They make noises, they creak and stuff and moan and complain, as long as they don't leak.
Speaker 5:Exactly Do they call you every day and leave long messages?
Speaker 1:No, he doesn't leave long messages. It's not a possible thing, it's by design.
Speaker 5:Yeah, you know you could where you the people you tell that the mailbox is full right.
Speaker 2:Yeah, you know, it has a button on its phone for that I've thought about like declaring phone, sort of amnesty, and if you ever get those when you call somebody who goes this mailbox has not been set up, I would love to go to that state. I don't know how you get back to that. Like just change your greeting. It's like my email just deleted my email, I got rid of the app, I got rid of the address. It's awesome, but feel free to email me. It's fine, but I won't. It's just gone. I might delete the phone app off this phone. I wonder if they'll allow that. Let's try. I'm kidding, it's awesome.
Speaker 1:No, but honestly, the way that you run your phone, I do Well, thank you, I will neck with that and you always get back to me, so that's not a problem, it's never a problem.
Speaker 5:Yeah, when the phone says missed call and you see it's from tiny, you think about that. Oh right.
Speaker 4:I have to open them, because if I can't answer them, then I don't open them, because then I lose them forever. Right, if I can't?
Speaker 1:answer them, then I don't open them, because then I lose them forever.
Speaker 4:Oh, yeah, yeah, definitely, but people have learned that it might take days for me to actually answer thoughtfully. I answer prematurely.
Speaker 1:It's not thoughtful. So my email now lately has been people sending me information about their products and then to work out a deal to sponsor on, you know to sell or whatever and it's like it used to be like one every six months, now it's like at least two to three a week. And then I look at it seriously what I want this product on. And one was the Diablo cut smoking kit, and one was the Diablo cut smoking kit.
Speaker 1:And the guy basically shaves barrels that have already been used barrels. He shaves it off the chai and shaves it off and that's what he uses to smoke and then he's got this perfect torch to do it. Then he takes part of the barrel, cuts it out, makes a little hole and then he has the screen on and it's actually part of the whiskey barrel.
Speaker 1:So everything that you're smoking with is part of it but he did the one thing that I never thought of, which people are starting to do. You basically smoke it. You put the smoke first into the glen before you make the old-fashioned, just an empty glen. Then you dump the whiskey in, hold it, shake the whiskey around and then pour it into the the with the cube in the, the old-fashioned mix, and then pour the whiskey in at the end and then smoke it again on top and then serve it that way and it actually gives like a little carnaly toasted flavor to it because you actually took the whiskey and put it just on the smoke. Oh cool, so it's cool.
Speaker 1:So I, I took that, so did that, did a podcast on that one, nice, and I didn't burn down the basement, I tried, I tried. Anyways, all right. So right now we're starting just right away up in production. Right, and that's always been, and me and you have talked before in production with the popularity of what you're doing, production was partially an issue. So you were just like we're just going through so many and what happens, everybody? If you start going through too many, we might start off having seven-year barrels on the floor.
Speaker 1:Now you have to start putting six-year barrels and it's not like it's the worst thing in the world, but six to seven years can make a difference in the barrels, but then you really have to start to barrel, cherry pick the six-year-olds, right. Yeah, so, but now that, now that she's got that going, that kind of answers a question that you had and, if you think about it, the commitments for another six, seven years right, it's the worst stuff that you did, which is kind of kind of cool. I mean, I don't like to think about how old I'm going to be in six, seven years.
Speaker 4:Me neither.
Speaker 2:Well, I think you said that's when you said so, and you ended up at Whiskey. I mean, this is it, this is the, you know, yeah, this is the top of Everest now and it's like, and that's where you want to be, you know, and so.
Speaker 1:I feel that way. Yes, exactly well, and I think, from your standpoint right, you like to, you would like to stick with the commitment, because then you get the results of everything that you do, and it's not you know, it's not fun to leave. I I the first time you know I've been where people have left distilleries and then when you go back to the distillery without them there, it's almost feels like the soul's been ripped out to some extent because we've had so like if you would leave here, it would be the same to me, like if you use whatever it's just like I'm out. No, I'm saying the whiskey. When you, when you break, it will like also the. When you're drinking with the people, your friends and the people who make the whiskey, it seems like sometimes your palate's more on trap than the whiskey just will taste even finer than what it is. And then when the people leave and go, it's just not quite the same. And so it's good that you're at this point, and I'm sure leaving your whiskey is almost like leaving children.
Speaker 4:I was like taking them to college and then, like you did everything you could and then there's you know different decisions to make that you might not make. So I've had two products released here in this last year from two different distilleries and it's been an emotional thing.
Speaker 2:Yeah.
Speaker 4:Because you know, and then you're thinking the blending team did a spectacular job. I trained the blending team. That's still in place, but I'm like I wouldn't have pulled those girls from that workhouse that are in that final product. But I'm the only one that has the knowledge in my head and that doesn't mean they did a bad thing. It just means it would have been different, right? So that that's you know and I've got. Someone else is getting ready to release the tenure that I did and my handwriting still on all the labels, right? And so it's it's hard. It's exciting and hard to give up ownership. It was like I said you're, my kids are grown. It's like you've done your work.
Speaker 1:Yeah, except they're at college. And then all of a sudden you're like, well, you probably shouldn't have gone to that party.
Speaker 4:Well, right.
Speaker 2:I think it's like I don't know if I can teach you how to pick out a cantaloupe for you. So for those who don't know, maybe should Lisa go through kind of the highlights of her resume, the things she wants to, where she's been, what she's done. I mean she could briefly do it. But I mean that one night she was on for two hours. I mean she was covering a lot. See, I didn't cover that in the interview. So I was hoping we were going to do that, because I didn't really know.
Speaker 1:No, I mean, do that, Do that? Do it Go over it? No, no, I'm kidding. That's fine. Wait, let me know. Yeah, I know I'm going to drink'm like I looked at it and it said two hours and six minutes. I'm like it's only supposed to be 45 minutes to an hour. I'm like, lisa, I am so sorry that turned into a podcast to a whole evening, right, yeah, and so the same thing. It's like a double album. Well, it's like cutting to Whiskey Thief.
Speaker 5:Yeah.
Speaker 1:You think it's going to be double L? Yeah, exactly yeah, and so. But I mean anybody who wants to go back and listen to it, it's still up and it was a pretty good podcast. I mean, she went through a lot of detail on what she did, but so we all recovered comfortable. So what is a day like for you now?
Speaker 4:In the very best way, my favorite kind of day is unpredictable, like for you now, in the very best way, my favorite kind of day is unpredictable. I always have an outline in my head what I think I'm going to accomplish that day and rarely ever hit those points on that day. And that's exciting because it doesn't get boring. It does not get boring. I told Walter last week I'm officially very far behind. Walter knows, which is a good thing, right?
Speaker 1:Did you ever go into Walter's office there?
Speaker 4:there, I've been in his office office.
Speaker 1:It's legendary, I've been oh it's a mess well no, you would say if you walk in there you're officially far behind, right a lot of stuff.
Speaker 2:Yes, no, I, I think all the phoning and the podcasting I heard rumor in his office.
Speaker 4:I'm not not seeing.
Speaker 1:Oh, it's spectacular, it is. I mean, that was the first time I was like an honor, you know.
Speaker 4:I can't wait until it's invited. It's a mess.
Speaker 1:He's probably waiting to clean it up right?
Speaker 2:Yeah, yeah, I was actually there until like 11 o'clock the other night. I got about halfway done with it.
Speaker 1:Was that because you were finding bottles that you never remembered having?
Speaker 2:There was some of that, there was a bunch of jumping there.
Speaker 1:If anybody doesn't know Walter really well, but if you've come to Whiskey Thief you've probably met him. He's every bit a part of the team. But not only is he a fan of Whiskey Thief and doing a great job, but he's also a fan of all bourbon.
Speaker 2:It's true, I mean all is strong, but yes, I'm a bourbon fan for sure.
Speaker 1:Yeah, you're a fanboy of bourbon. Yes, exactly, I'm not saying that you like it all, no, 100%. But you know, and that's one thing that's really kind of fun. You know, it's just like a lot of times when you're with people and you're with the label or whatever, and you're talking with them, it's all straightforward. And even some people don't even venture out of their own label because there's so much whiskey tasting and everything. But Walter, he likes to try other people and still likes bourbon. It's a cool thing.
Speaker 2:I don't know why anybody would get into the business if they didn't like the whole category and the whole thing. I mean I'm a fan first, you know I.
Speaker 1:I was at that. Well, that might be a different reason.
Speaker 2:That's a good reason. Yeah, if they're a chemical engineer, I could see that they, they, they like it.
Speaker 1:They like the formulas and everything.
Speaker 4:You see that I don't. The best thing that ever happened to me, or the worst thing that ever happened to me, is I don't have a chemical engineering degree. The best thing that happened to me is I don't have a chemical engineering degree. Right, I have so much respect for it, but I don't know how much I've been breaking the rules of all of that.
Speaker 1:Well, the cool thing is is what's coming in the future, in my opinion, is American whiskey is getting really close to being on that precipice where bourbon is great and it's always going to have its place. But there's a lot of distillers now where, when you're distilling under the rules of bourbon, there's flavor things that you can get if you go outside those rules or you use something like a used barrel or you basically blend bourbon with Canadian whiskey or something like that, and you can come up with fantastic flavors as you keep going. You know what I mean, but and that's what you see a lot of people wanting to get it's all about the taste and the flavors, not the fact that it's bourbon. You know, and you see that category coming up? Yeah, for sure, I mean it would be no problem. It would be very interesting to taste if you mix the rye barrel with the burger barrel. There's lots of kind of stuff that you're able to do, although right now, if you want to do that, you can do that right at Whiskey Thief.
Speaker 1:Right here right now I'm kidding, but we can. Yeah, yeah, no, that would be interesting.
Speaker 4:Is Walter still being forgiven? That was a blend of I don't.
Speaker 2:I don't think so. Was it a blend of rye and bourbon?
Speaker 4:That's a reason to call it forgiven, because it was an accident. Oh, I remember that yeah, yeah, yeah Did you ever meet Turner Wathen?
Speaker 1:No, I didn't. He, um, he did it called. You know he was. He bought a lot of his family's Wathen is done, okay, he didn't want to go and compete against his uncle or whatever. So he went out and he started buying rum barrels and then he ages them at Starlight starlight in in their bourbon barrels, it's, and also by their barrels and pappy barrels and whatever. So he had a 15-year-old barbados right and they made a mistake and he only found out about it because they gained weight the weight you know how you bring it.
Speaker 1:When they were making it, they dumped it in whatever and they dumped it with, I want to say, in the container for the batch. There was 30 gallons of 95.5 redemption rye in it and they did it by accident and they tasted it. So it was like an expensive barrel that he imported and they tasted it. And so it was like an expensive barrel that he imported and they screwed up and it wasn't Starlight. He came to Starlight but whoever was doing it? And they're like what are we going to do? And they're like they could have made them pay for the barrel and then they would have been out of it. But it actually tasted good. So they're like we're going to bottle this.
Speaker 1:And they called it something based off of a mistake. I forget the name right now, but they had it on the label. They called it tiny. Yeah, it was the tiny rum mistake, anyways. So when it went out, they were shocked because the blender tried to charge them for the rye whiskey that they had dumped in. And they're like no, you're not charging, but he was aging at Starlight and we've been with him and it's just pretty wild because he just runs around that warehouse looking for his barrels and he gets to taste it. So it's a lot of fun. That's like what. So I did have an idea. Well, you guys, probably you do your barrel picks in the barn A lot of times. Yeah, okay, I mean, do you do the special barn thieving tour?
Speaker 2:You mean in the barrel warehouse.
Speaker 1:Yeah, in the barrel warehouse Do you have a special one where you could have barrels set up in the barn where they could go into the rake house and then they could thieve like they do in your whatever. And you could have barrels set up in the barn where they could go into the rake house and then it could be like they do in your whatever and you could charge more money.
Speaker 2:Well, there's some restrictions in terms of law and zoning and fire and all that stuff, but I wouldn't say that we've never tasted whiskey out of a barrel in the barrel warehouse. I don't know if we do it in a public way. Well, kelly shared that with me. That's what a drill is for. There you go.
Speaker 4:That's what my job is.
Speaker 1:That's right, that's our job. So are you thieving mostly, or do you drill?
Speaker 4:If I take samples, I'm all over drilling. I better put a spiral in and try to pull the bone out again.
Speaker 1:Well, it's funny how that has. So I've been doing a lot of videos of drilling and deeming. If you thief and you touch anything, people freak out because of germs. That's one thing. So I actually specifically want everybody to touch it so that they freak out over germs, but at the same time drilling and my favorite one is what about the shavings that are going into the barrel?
Speaker 4:And I'm just like Well, you're pulling it back out with the drill bed.
Speaker 1:But even if you weren't, you, put the drill bed in reverse.
Speaker 4:You pull in shavings already.
Speaker 1:You're right. But even if you weren't, and you did it the wrong way, it's actually part of the barrel. It's already in the barrel. That's excellent. Who cares? Well, got char in there, you got. You know, you got everything. It's just like. But so much fun, it's like. I look at it as an educational thing for them.
Speaker 4:But you know, that's the metal, the metal coming on, it goes faster and then it goes faster, and also you're just something like a little right, you're not messing you're right even though you're pulling the bun straight up it. Just anyway, it's already got a nice tight seal generally and you're not letting any more air in either.
Speaker 1:Right, maybe you have to tilt it out the top to let a little bit of air to displace it in the mouth, but overall, compared to opening up the bun, when you open up the bun you're letting a bit of air in and out.
Speaker 2:You can go down that deal forever, it's like well air is not addressed in the definition of bourbon In the 1964 legislation on bourbon. What about air?
Speaker 4:Air is whiskey's friend.
Speaker 2:Even in the bottle, up to a point, up to a point, and then the bun is made of birch right A poplar.
Speaker 4:It's not even charred. It's not even charred.
Speaker 2:Not charred.
Speaker 1:A lot of times they're not charred, they're just toasted. So what defines an American charred Barrel has a difference too. A lot of times they're not charred, they're just toasted, right. So what defines an American charred barrel? Did you just char one stave and then put it in there, and it's a charred barrel?
Speaker 4:That's a really excellent question. I know there's no time limit on it.
Speaker 1:Yeah, One, two, three or up to five. Five char what's your preferred char?
Speaker 4:That's what the product is. How's that for an answer? Well, that's an awesome answer you know, if you listen to Andrew from ISC and he's done all the studies the most recent thing they've discovered is that lower char for younger whiskeys. Everybody's thinking it was opposite, because heavy char will get a lot of color and flavor into it right away. What they're discovering is lesser chars, like 2s, 3s, 4s, will actually benefit.
Speaker 1:Because lesser chars like 2s, 3s, 4s are actually the best fit. Younger whiskey is better than heavy chars. I could see that he just presented it. I think just two years ago he started presenting the older whiskeys. Well, also, column still pops up. Big difference. I mean, you know, column still almost needs the barrel because of the distilling process. They use it as a natural filter, like your grain up. But Oxtail, you really don't technically have to do it if you do it the way that you're supposed to do it. But I know there's so many places that leave someone's head in the purpose because there's that flavor, the banana flavor, and then it's how people always feel there's nothing wrong with the tails, but they're bitter.
Speaker 4:But some people like to leave them. They're just soapy. For me they taste like just soaps.
Speaker 1:So you don't want to soak in your bales? Yeah, there's no doubt. It's not anything. There's no bad stuff.
Speaker 4:If somebody's going to make a bad cut, I'd prefer to be more into the heads than the tails.
Speaker 1:But not too far into them. No, I prefer not, but you know, that's all. That's now. You've worked with my company.
Speaker 4:Ah, they put me on the salt whiskey.
Speaker 1:Yeah.
Speaker 4:All these camps are like oh, you should only put the salt, it all makes good whiskey.
Speaker 1:Yeah, there's more to it, and this column stills can make lots of whiskey, mm-hmm.
Speaker 2:We're a publisher of whiskeydrillcom. That's my name Whiskeydrillcom on my name whiskey drillcom. That's awesome, so we can't use these anymore because of germs or there's a copper toward it.
Speaker 1:You're a parasite exactly, you gotta stop that I'll just take the drill with you drillcom to get you to just lick it, and that was going to be our big news that the bird vessels were rebranding again to whiskey drillcom and you guys, you got to glue it.
Speaker 2:You can drill the ceiling.
Speaker 1:I'm just making sure you don't. Oh, that's not no, 12-year, no, it's not so where were we? So what direction you always? Now, I know you don't have a big giant announcement that you're going to have in in the fall, but what's fun right now? Right's fun, you know, right now, right now.
Speaker 2:I switched us to the fifth of July. So all that bourbon discuss was making me thirsty, and so this is something we came out, and come out with every year in July. You're, in turn, curious, looks like.
Speaker 1:Oh that's what it was.
Speaker 2:Yeah, I can even more though.
Speaker 1:I thought I was finishing without the rye.
Speaker 5:So so. So you know how a barrel can be a chartered. So you gotta say huh, I'm sorry, tiny can just get baked, so perfect.
Speaker 2:Yeah, so this is a toasted barrel. So you guys are talking about those variations. So 5th of July, you know this is 4th of July, and then the 5th of July before they went to the metric system it's 5th whiskey.
Speaker 1:So that's the if you didn't get that. So it's like may the 4th be with you, may the 4th be with you, may the 4th Kind of the same thing.
Speaker 2:Yes, yes yes, but we have a 4th of July. I don't know if you've heard of that, but there's a 4th of July. There's a 5th of July 5th of. July. So it's like the next morning after you do all the fireworks and you've been drinking and you smell the whiskey with the smoke of the fireworks. I don't know.
Speaker 1:It was on the 5th of July this year.
Speaker 2:We put firecrackers in the barrel, real firecrackers, real black cats I'm kidding, we don't do that, but it's just a toasted barrel, so it's a toasted bourbon. It's a toasted bourbon and we do it every clock, and I think it's available online, but I think it's sold out. I saw it was sold out, but we're going to have more up there. So no, that's black, right, so that's the fall, that's Halloween. We do black.
Speaker 5:What kind of tasting notes? Let's not go.
Speaker 1:I don't want to tell you about that. No cats in the barrel.
Speaker 2:No cats.
Speaker 5:No actual cats. No actual cats. Cheers, cheers. Yes, I already had it and it tasted.
Speaker 1:Do you ever find here's a good question I find like you start getting doing a lot of sipping and you're just doing sipping. Do you ever find sometimes you just have to have an actual gulp, where it just basically like drinking? Sometimes you'll pick up a lot more flavors, especially if you're trying to cope with tasting Cause, if you're just, you know, but we tend to sip a lot, right.
Speaker 4:Yeah, you know, I'll drip a little bit more because I use a spit cup, right, so we're going to get all the flavors broken down.
Speaker 1:Just imagine if you didn't. There's not a lot of you there, so it's just like, how much fun would that be? So that's one thing Once a year.
Speaker 4:Should happen, it'll happen. I asked him the other day, no spinning day, it's just like On occasion, we'll have a massive event and he'll just have to figure out. It depends what time of the day it is, it's very unique If it's like 4 o'clock we're having a meeting.
Speaker 1:Well, I've seen so many different people in the dorms. Some people spend what's his name? Aaron, he's irish and to watch him, to watch him, but he's like, and he like, pops up the cheek, comes out the side and just like that, just like an irish guy, right, I've seen that. And then there's certain people who you know.
Speaker 2:They're just like every time I've been around any wrestle thing it's like what?
Speaker 1:what choice do you have? It's like you gotta actually not become an alcoholic, right as far as how much you're drinking, because you have, you have to drink. I mean, it's your job. It's the same thing with me. I used to, yeah, every once in a while, you know whatever, but I pretty much in between between what I've been here and when I come into kentucky and the tuesday and thursday podcast, there's not a lot more leeway. If I'm just at home, I'm not usually sipping anymore, you know, and that leads to like my my collection came to be like a thousand bottles.
Speaker 5:Yeah, but I could actually have been on the trail. Just definitely I'm tired.
Speaker 1:So do you get to the point sometimes about fatigue, Because palate fatigue for me and I hate it because all of a sudden everything just starts tasting the same.
Speaker 4:Those are long days, right, and so everybody's aware. Judging, judging those are long days, right, and so everybody's aware of it. So we'll take a break, right, and make sure that you're facing yourself.
Speaker 1:Is it fun doing it with so many different people, like the people that you're judging?
Speaker 4:100%. It's what the judging group is. I've been really fortunate this last year. Every judging group I've been on have been remarkable people bringing a whole lot of different things to the table. Because I can get hung up and I've told a lot of this. I can get hung up in kind of qualities like is this whiskey technically perfect, right? Or like, oh well, it's got this fermentation flaw, or it's got this distillation flaw, but it's perfect, and so like, just even like last week I had Caitlin from the gift shop at the farm and Amy, who's the manager here right.
Speaker 4:And I have to come with me because they know what's hurt you. And then I want to make sure that everybody's 100% comfortable. You're right. And we need to taste through things and say, okay, I'm not liking this, because I am 100% detecting acetone in this barrel. And I need them to say I don't taste that, overall, I like this whiskey right, and so you know. So, trying to develop a relationship with them too, they're terrific people but I want not just like I'm there to fix the such-and-such loss and you have no flaws.
Speaker 4:I mean, that's one thing, yeah probably in a weird way too well sometimes. So, I get hung up in weeds and I just need someone to say, lisa, this is going to sell for us. I'm like, okay, good, we'll let it go down.
Speaker 1:No, I can understand that completely, because there's a well, I mean, it's like there's something. But you know, you've got to make sure that the quality is there, because there are people you don't want them going tell this or whatever. It just definitely so I never started doing sour beers.
Speaker 4:I've worked, been, you know, making climate firm, one right, and we had some problems with red wines. We've got a lot of rattan, minus seats, right in it, right, and a little bit of bread and the right white is nice, but it's too much of a taste. I go wet. Of course I like it right and um, sour beers are intentionally and so my brain immediately has gone to the flaw and I love sour beers now, but at first my brain is like I can't get past the flaws, right, right I was.
Speaker 1:I was at a winery I'm not going to say which one. I ordered the peach flavor, right, and it had fermented and turned in bottle, okay, so for me it was sour and it was like and I could taste the spoiled aspect of the fruit. Okay, and I'm like I do person, you were there and I'm like god taste, look she goes. Yeah, I know it basically fermented in the bottle. I'm like I said. I said to her.
Speaker 1:Why do you do it? She goes because there's a base among people that come and they love it and that's what they want, I'm like, and there you go, that's.
Speaker 4:That is the tasting pad of the world I will say 20 years that we say this because we had to make some fruit once. Like say we're much. We used to make strawberry wine and for me it tastes like band-aids every time I like this tastes like band-aids. We're not getting this man, why there's like you make the call, I'm like we're not making this at all. I'm in a, but everybody make wine, but everybody's like I just broke up my engagement, dad just died. It was like the sad wine. Everybody wants strawberry. I have to have strawberry. I'm grieving. I need my strawberry wine.
Speaker 2:There's a rhyme at home about that, sorry, ryan.
Speaker 4:Yes, there is, but we still, so I started calling it the bereavement wine.
Speaker 1:I'm like, well, we need to talking about the consumer, of what people like, and off things. Now Band-Aid seems bourbon. You get that? It's Axolbat. I mean, it's such a.
Speaker 4:Band-Aid, though, is a medicinal medicine I don't always hate. I hate Band-Aid, but I don't hate it when it moves into the medicine cabinet.
Speaker 1:So you like smell and cut yourself an actual Band-Aid A little bit. Yeah, okay, I'll give you that one. Dream it, uh, there's only a few. I mean, people really don't ever give me their glasses that taste like band-aid. But I've been on a couple barrel picks with state of ohio and that's the one flavor that they're you know they're picking. One time they picked 32 barrels and you keep 32 barrels.
Speaker 1:They're not like a group pass. They're looking for a female barrel. They want to take something exceptional, even though they may be off off the normal brain. They're looking for a green mobile. They want to take something exceptional, even maybe off off the normal brand. They're looking for all that uniqueness. But when you're in Brooklyn state, they're basically selling every single palette in the state of Ohio and they know and the key is just not any cost, you know they'll, they'll pick, they'll have their exceptional and they're like 20 barrels that they're just allowed. And then marketing comes in and the tables will really help you to get free, because I know, if you suggest it a lot of times they define it.
Speaker 4:Yeah well, I could get a man way on top of that stuff too, because you know, I'll know the wine makers, the brewer, that's still there. So, like you, only make it like this and it can only taste like this. But what does your customer say? Right? If your customer's happy with product, then you're go right. So you have to get out of your own way a little bit and keep your mouth shut as you learn to circle. Some of you guys are like, oh, these people are bringing some really positive things to the table about this, but I'm still kind of up on them. It's not right. It will come back with the feedback about what's right.
Speaker 1:And also being in this industry, and you're talking about a young girl right?
Speaker 4:No, I was not young, anyways, and I'm older than that not young, but also the younger generation. I have ears like you.
Speaker 1:Okay, the younger generation is part of this and they like different things?
Speaker 4:Yes, they do. They have to superior for my different listeners.
Speaker 1:Right, because that's something I loved about what Russ was doing at Barton. I really think his palate has changed their flavor profile. But it's a way less heavy bourbon and that is more towards what the younger people are going for. Some bourbons are so heavy that you're going to drink that by the fireplace in the wintertime. But you know the kids today, if you want men they have to be having something while they're playing up Kelly toss or cornhole out. But you know, whatever that was one thing to drink it You've got. Say, I came from Wisconsin, I go to Ohio and it's like Just all think about simply is using. New York is dark, I can't remember. I can just all think of it instantly as using that. I mean there is this little plain portal and I get just I get.
Speaker 5:We've had this on the.
Speaker 1:Yes, we have.
Speaker 5:We've had this on the Halloween, oh yeah.
Speaker 2:Okay, all right. Well then the other thing is and everybody knows by now, but it was a profound deal just to make that, you know, always change. So then, and sometimes those faults can be well hardcore, faults are certain. They can't I mean just can't buy. But there's some things that will kind of emerge and then kind of go back into the background and then come back. It was his very first time of this week that, um, and I'm not ashamed to say it, I'm proud of state actually that, uh, the barrels I say it, the barrels of the tasting, are not with you right now. I'm feeling it, let's go. And so, literally through, there was spinning, going on that afternoon, through all 10 barrels. The weeds were good, the eyes were in good shape, the reeds were in good shape. It was the bourbons that were in the middle, the tasting tubes. They've taken a lot of weird weather lately, a lot of super hot, humidity, crazy storms going on. They're just like, oh, we got to pull them. It's not great, they're fine.
Speaker 2:They were good before.
Speaker 4:And I totally I'm just starting to get it, yeah.
Speaker 1:I agree, hunter was the first person to teach me that I was just sitting back there. I'll wait for you to answer my phone.
Speaker 1:No, you're kidding, he's like you weren't coming. But we were there, hunter, through Alan Bishop, so I wanted to meet him. I was cool, to be honest with him, and he's like I'm a halter and you're whatever. So we're sitting and talking and it was a good day. Something happened to happen and whatever. I passed away or something, and he was upset and what. But I asked him about life and he's like yeah right, rebels are so bizarre.
Speaker 1:He goes you know, you think it's ready, you taste it, it tastes like he's a and he's like but then let's sit and all of a sudden sneak chocolate from and he goes don't pull it in the neck, it goes back to you know the kind of goes, it's just like it's. So the changing aspect and you guys have to deal with the changing right down the floor. Right, you know what's happening there, but I did. Here's a really good idea. I think you should build a meeting with us right in the creek, set it up so that it will let a certain amount of flood come in on the barrels and when it goes down, and then you can have flood, you know, get the bears and have them into the funny specific.
Speaker 4:Not a lot. No, absolutely not.
Speaker 1:No, I'm with you. No, but the hurricanes, the hurricanes, the Keys, yeah, the only little distilling rum distillery in the Keys, their whole first floor, the part of the first floor. For the first level of bears were underwater and for the salt water, salt first level of barrels were underwater and four of the salt water from it was salt water. Yes, it was, and he also takes the barrels before he goes in and he'll put them in salt water for a couple of days.
Speaker 4:He has a salinity with family.
Speaker 1:Right, and then he Four barrels of the five didn't get intact if it wasn't broken and some of the brain is wrong.
Speaker 4:Next time you're down, let's walk down to Cricut and show you why we probably want you back.
Speaker 2:Well, one of our clients one time bought the barrels. I know you know the exact number of barrels I'm talking about. You know where they were stored. I don't know any names. They were in a bottle and they brought them in. They looked like something for buyers to carry in. I mean they were. Yeah, they got them back.
Speaker 1:They'd been in Dave Jones' locker for.
Speaker 2:They'd been eating in. Not take well to it. Let's just say and so yeah it looks.
Speaker 4:Some of our rickhouses were about a half in the water, right where the fresh water started getting into the salt water. And so we definitely had some good influence there from that.
Speaker 1:The aspect of how you got your water to the distillery was that shows you her determination and drive and you're talking about.
Speaker 4:There's high bravery and stupidity.
Speaker 1:I mean okay, what's that?
Speaker 2:This is another ride, that this is one of the rides. So we're down here at Disney in Lule. Yeah, I think we should do a walk around.
Speaker 1:The goat. We'll do that. Do the walk around when we finish. Yeah, one of the the goat? Yeah, the goat, the goat. Yeah, we'll do that. Do the walk around when we finish up. Yeah, yeah, we'll just do that and walk around.
Speaker 2:One of the things that you hear, because our last baller is, when they're low, they go ahead and bottle them up and then they come up bar and it's cool to come back and be like, oh, we still have that one. Anyway, this is one of the ones that page. You're now a rye guy. You're a rye guy. I'm going to get you a banner for your bar.
Speaker 1:No, not tiny the rye guy, tiny the whiskey rye guy.
Speaker 5:I'm going to ask you a question.
Speaker 1:I've tasted probably six or seven in a row and you're right there. But you're right up there with what Mictors is doing with rye. I mean mean really that's rice bites.
Speaker 4:It's hard to overcome it with caramel and other things, you know these are caramel and I have not been there long enough to understand why that's happening. You know, I don't that's gonna be seasonal or that's time, but you're like right on it. Oh, I'm all over it because I love it Ancient.
Speaker 2:Chinese secret. I want to get more. Can you spell?
Speaker 1:it Can you just did. What was that?
Speaker 4:was it laundry yes, it was.
Speaker 2:Was it one in chinese?
Speaker 1:yeah, right, was that in palmolive? I don't remember that. So it's based off of make sure that you do this and your hands will feel beautiful.
Speaker 5:You don't even have this soft man, do it.
Speaker 1:We don't care about how soft our hands are. No, we don't, it's for.
Speaker 2:Calgon water softeners.
Speaker 4:Oh that's I thought it was laundry detergent, asian Chinese?
Speaker 2:huh, no, it's not. Some said the girls were simply inappropriate.
Speaker 5:I could see that.
Speaker 4:What was it called?
Speaker 2:Yes, la yes, laundry at the laundry additives.
Speaker 1:Because, like a Chinese walker's- what there wasn't like Nobody raised it, or never Chinese in the old laundry and use something like right today that is it was just talking about like, fire some whiskey away. Owners of liquor stores. You know what I mean. Right, there's a lot of Indian owners of liquor stores. You know what I mean. Right, there's a lot of Indian owners of liquor stores. It's the fact it's like, but it's not as racist, definitely.
Speaker 2:We're putting Algon in our eye.
Speaker 1:Let's see, algon, you're taking me away, so you guys are going to challenge her.
Speaker 2:Like with different like. Uh no, she's going to challenge us.
Speaker 4:She's going to challenge the whiskey. It goes to us. Yeah, no, I like to challenge, so it's good she's a, she's a struggle.
Speaker 1:100. I mean, I was like I didn't know what to think.
Speaker 5:There's no doubt you need a shirt. It's ours to do and I.
Speaker 2:It's ours but to do and write like that and then you go out. Why not? I know?
Speaker 1:I'm providing a podcast that they're watching. They're drinking whiskey.
Speaker 4:Well, I was working in Ireland, I had to have a meeting and there's all these nice gentlemen, right but one of them was not happy with what I was delivering and the meeting, that news I was delivering, so I filed it with the Irish government. That forced him to go mentally ill during that meeting.
Speaker 1:It was like re-entering the old white. It was an insane moment, right so?
Speaker 4:I try to be cautious. With that background, I mean sure I didn't see the number. I'm trying to keep it on the network.
Speaker 1:Just so you know, you got me at you were working in Ireland. I mean, it's like Did you have a? Clean, fresh hand.
Speaker 2:We're on the Irish Free. You have commercials on this.
Speaker 4:I should eat some of this.
Speaker 1:I had whiskey right before we started. I mean, I got milk on this? I doubt that he would use that. He probably had a woman. They're just a whole cultural it's like three days?
Speaker 5:I don't know.
Speaker 1:And she's fantastic, but we made over Ireland and they all the barrel picks. And she was talking about how Ohio just freaked out. Nobody ever did that. They wouldn't. They were taking from six distilleries although there's only really four, but they were putting all the products in there. They bought them all and just out of the box thinking. But when they were there she was just like she could tell, just like her, you know. Her being within Ohio is one thing, but in Maryland there was a lot of almost mafia.
Speaker 5:It's just, the families are just, but in ireland they were, there was a lot of them, almost. Somebody just made a comment. They're watching, if you get. That's what we're talking about yes, yeah, and on youtube.
Speaker 1:It's crazy to all the, all the the people, all the people, all the people, all the people, all the people, all the people, all the people, all the people, all the people, all the people, all the people, all the people all the people, all the people, all the people, all the people, all the people, all the people all the people, all the people, all the people, all the people, all the people, all the people, all the people, all the people, all the people.
Speaker 5:Me, because, as the trail involved and Kentucky tourism has involved, you were very early. You didn't say pull the cop, pipe and barrel, and that's the whole point of your branding. But to the day that experience is out, a lot of practice stories are making a barrel and where you go, I mean we like to stay in other locations. You know, stick fin, I'll sell you a hundred dollar phone, right. So so you, I mean, I think you know imitating is probably a flattery, um, but you're a state right. So you know, we've been afar and well, with segregation, it's gonna be a huge. We wanted to do anything they wanted in your rain, got all experience because, I mean, clearly you're a pioneer on the theme and so typically creative people take it so fast. Are we going to put Trinan?
Speaker 2:Rose in them forever. I already gave firecrackers in age, I mean just when you're all sort of doing it you're like we've got girls and they love them up too.
Speaker 2:No, it's a good question. So well, I did. You know, obviously I did visit many people being out of girls, as long as they didn't have girls, whiskey did go to that domain. So whiskey drilling, I got out. Oh, that's that little thing. So the trick is to get compliant. So, to all the distillers living on whatever you're being made to be, this implying nurse, we can all, uh, keep doing it, keep flowing out of out of the whiskey. Um, and however I am, I am lawyers. That's three, but it's not. So we have a bar going out. I saw, I'm kidding, I'm not. I mean, we do know that. The actual quote is, just to make sure, from Oscar Wilde's imitations. This is for a battery and you already paid him.
Speaker 2:So you know that. But we're going to yes, we're going to continue to innovate. We can do innovation in a quiet way, which is something that I've been really into, for I've been really into for the past year or so, like investing in what we're doing right away. Tv, if you're listening, that's what I'm going to do. So um but um, but we'll just let you do it. At the same time, let's do it all and do things. We have unique um and uh.
Speaker 2:I'd say it's going to get more challenging to continue if you want to go out for that and um and so, because it's, you know, starting CR and well, I didn't Ross doing it before and I think I've told it, probably on the podcast before. But one of the early years of my first work in the industry, I started a little bit earlier. I invited my own pal of neat I should give him credit. He invited me to go on the barrel pick at four of his shows Al Young. That was amazing and that experience just set a level in my mind that I thought was the single most he could do. But mere mortals can't do it. Mere mortals can't do it. And so how do we democratize? The terrible Can come in place and taste that barrel and explain that barrel sauce we were talking about. We're in the thing and so, yes, we've got the hormonidules. I'm digging now. I'm kidding.
Speaker 1:I will say I'm not this kind of, you know, a racist, and I'm reiterating there's a way that you were doing that. I think I was a dicky sad. It's a father that did it. There is not one playlist that family connection, the connection I mean. If what would happen here because you've got the group in order, you have my music on, but you need a group name, don't intermingle. But at the bar, everything, it doesn't matter who's there, there's, when I come on there, the bachelorette, the bachelorette. They're in there. It's not just bachelorette part of it, they're talking to everybody, especially at the bar. When you're out there, a lot of people come out the Cornhole, whatever the whiskey festival, the big fire pit.
Speaker 1:I mean there's a lot of experience. Like you are, you basically break the. In my opinion, that's what the connectivity of bourbon is. If there was another way to connect every single aspect of society together and all get together, it doesn't matter what you are. Bourbon connects you on a level where everybody's like running in mood to their tub of bourbon, and that's when I'm in a repeat meeting with you. I mean it's great that we drink bourbon. I love you guys.
Speaker 2:You know, I'm just going to be in my business all week. Lots of guys with trainers, that's a bad idea.
Speaker 5:Yeah, that works so honestly in keeping with the green break. You know, really you took I give you a full service Mathers will do it if you were the first opportunity to take a run from a walkthrough on day or the third year and you know it's really kind of branded. They have a bill. I think burgers from Taste my Chef do an experience that can make your stuff and I appreciate it. But I mean people experience it. I mean I already asked for it, yeah, so it just kind of people. Everybody dress a lot. It's a preferred. You take that yeah.
Speaker 2:Well, wouldn't that be good to terminate, maybe.
Speaker 1:Do you recognize the kind of folks2R thieving board to actually go to a? And they're on there and react what he was doing when he was stealing half of JD. Go in there, bring it back. You know that is popular. That would be really cool, and you know what does Pete do. They are always part of the experience. That would be on Pete.
Speaker 5:I will say, as Berger burns off a PM, I mean for the rest of Kentucky, so so, and that's something for the EP, and this is kind of I mean that's my experience.
Speaker 2:I mean the reality is, I mean it's a fucking it's just we tried, so is gone because it's sad and shadowed wrong. It's awesome and you can. It's awesome you have a little, a little air fire going there's nights where it was just like I called my wife and I go, I'm not leaving, I'm staying here. I'm on the elevator and we're, you know and. And so he did that, that up, and had almost no need to know the man.
Speaker 1:I would say like, let's got to be above this thing.
Speaker 2:It's nothing to always, but it's Dan Hatch If you have dreams I'm saying a little bit Bird, she throws it off and that's an evening, so you can really experience it, and I was my son. That was a little late in the year. That's still in the app.
Speaker 1:It's an early show, that's more inventive Damien.
Speaker 5:I remember kicking back in there. There you go, we come out to people that were there. I just wanted to be on the phone with you. I just want to follow you. We're just sharing your thoughts.
Speaker 1:I'm so glad that works so you could on a meeting with me.
Speaker 4:Oh, I'm for sure. All of the storytelling is just me. I think. There's so many stories that's cold and bourbon, yeah, so you know we're working on it.
Speaker 1:I was going to ask this to Dee and Mark. You know it's like there's so many people who love what you do with this?
Speaker 5:It's cool, I mean. So again, we've got a taste maker. It's not man-in-the-mure, what a pot to the plate, I believe we've read the trail, I think we're out, you are out.
Speaker 2:No, you are out.
Speaker 4:Put your own bottle for once, I think, a good way for this B industry and for all the wonderful places to go. People know that the trail's going to end. I think there's two, one down in Bardstown and it's happening there, where they've been there tours for the day. So as for stories, they already know they're going to be longer.
Speaker 1:I don't get back for all this.
Speaker 4:I guess I'm going to try that. But a good one as far as all the support services and things. I think it's. I think it's a good one as far as all the support services and things. I think it's.
Speaker 5:You know that people kind of have an idea that all the distilleries are going to shut down. I think. Don't make any play on the trail though, because they're going to do you on the trail, though.
Speaker 2:So that's my opinion. It's not Louisville. You come to the school, you have a week and it's barrels.
Speaker 5:So when we're going to walk, I mean one thing we did walk into a wall and I made a piano and I'm like, oh, is that somebody? Else's taste. I have seen all the you played on.
Speaker 2:I called, that is I turned.
Speaker 1:Then he had a music up and he, yeah, what? No? But if you One thing about what loves music especially, and it's To see her in the evening, because that would generate lives, full-on bar of everything they got, and they've all got a team, so alright. So when you guys are ready, we'll finish up the podcast on a little tour walkthrough, walter speak for us.
Speaker 5:Oh sure, Since I invented it.
Speaker 1:This way. I want to know what you're inventing. Honestly, you took one out and it was the most amazing. I say it, I look. The same Beef is a beer dick All day. Every the mole that is giving you a trip. You can have a tour and you know and you buy and whatever, but here it's like for the price of it. You're right up five barrels to taste like the thing I like as far as a put it on barrel bit sorry. And when, my girl, you're talking of dollars. But here you can get a c5 750 or if you like your barrel, goodbye, 750s of this barrel. Good, close to being one that check the best and end up with between city 200, oh that's, that's a, it's so the. And when you go to a district you've done and it's a barrel, then go down and do the pick and then all again. I can even add, if you ask, the whole veil, you probably get them better than most distilled to you.
Speaker 2:Well, you know, every now and then people will be doing the text for me. They're going to be like oh, absolutely, I want to walk here, but I think for the overtime I understand I'll see the entire bottles.
Speaker 1:That is the most efficient way to sell a barrel.
Speaker 2:You actually have come the closest. I'll give you a little credit. You've come closest to selling a barrel off the tasting line, because last time you were in dry covids um, you want to taste, to taste it by there, fairly vocal about how good it was, and some guy was hearing, um, yes and uh, he goes. And then once you were filling a bottle or whatever you were doing, he goes how much value did I get for the whole thing? And so they sat and filled it was low, so it wasn't, and they dug the whole barrel and then he bought the actual piece of wood, the piece of wood. The book just ended.
Speaker 1:Boo Facebook edits of whatever.
Speaker 2:The barrel and the actual wood and that was the closest.
Speaker 4:We must be as of whatever that's what you buy, a barrel and the back would, and all them, and that was the closest world with us, we said. And then I would go to the warehouse and their little utah had us telling them and they said, oh yeah, pieces, but we sold this rear tape lighting for the for the long right and he took her barrel pick.
Speaker 5:Barrel pick, just as great, it was yeah really last night, it was great, it was fun.
Speaker 1:Yeah, yeah, really last night, not last night, not quite, I did not drink it, just a shot. Well, david, as a member, we were there too.
Speaker 5:We didn't close down. Yeah, we closed down, we stayed there.
Speaker 1:But then like Jeannie, like I was referring to Jeannie, so he's like no, and it's just like he's like you don't said no, he's like yeah, we just said this is a great thing, but we did let's cheers, this is a day, right, a hundred and six, probably All right. Sorry, rye, that you will, that you can taste. I mean, there's no ass of rye on this at all. A little prickly aspect, not, I see a little um prickly aspect of it, but not so right. What's on?
Speaker 1:it. I know it's right, but the the perspective is not at the right.
Speaker 4:I've never heard you. I hate that it's there.
Speaker 1:Isn't it? Then you're talking to me. I love this happiness, and then I love either the mail or the paywall deal I have to trust the word?
Speaker 4:I guess not. I have to think it on.
Speaker 1:I think I'm mad. Totally, totally, totally.
Speaker 5:It's like a pop party. It's like a pop party.
Speaker 1:It's an awkward which I just need Instead of chalk.
Speaker 5:There you go, ghost tours.
Speaker 4:There's plenty of people.
Speaker 1:And they probably have the best hug Because it's a hug that's in. Korea, and it's also what it's. This is like Dumb Mill and it's the hug is like Dumb Mill and it's 146. I don't know, have you guys? Have you guys? Yes, I have. It's as much as mine.
Speaker 2:We have a girl that's been identified in NICU already. It's the name.
Speaker 1:You're older and we're older. This is me, we're older, and that cannot stop it. The thing, dan Walter, is I use beer.
Speaker 2:Who said that the only thing you can't buy is time? Oh, that someone's yeah.
Speaker 5:We spray the age process with pressure and motion. You cannot.
Speaker 1:Honestly, I'm using nothing you can use with a trace Dazingly heat and mercy, but they're never either. But in the industry is a no. We always learn from our Tyler, I mean. But green work is the whole thing. Their parents doing the whiskey, your spaceships are gone's your spaceships, they're gone.
Speaker 4:They were like they're gone it brought words, it brought the taste and lows pressure to remember to that cable it was they were doing this as well, and it was horrible. Yeah, I mean it was and jacob was such a.
Speaker 1:They're like we'll learn that lesson and it'll be a good start and we'll start over, and they're doing it. I mean.
Speaker 4:Yeah, anyway, that's short yeah.
Speaker 1:Yeah, Thanks for watching. That's C-Burman the boys. I'll be watching us on Facebook, Instagram, YouTube and X, and so Apple, iHeart and Spotify. Well, you're and so apple I heart and spotify what your uh like they can do. I mean, they're they basically drill drinks time you can drop that point. He just came and pushes me out of the way and puts me in the pot.
Speaker 2:This is probably the kind of that's the case, it's nothing. No, you guys know this.
Speaker 1:This year. I think the most couple I've ever done. I want the podcast to just be sitting around on a whiskey. That's what I'm saying.
Speaker 2:And I'll be coming out in like three weeks.
Speaker 5:So if people want to sitting around on whiskey, that's what we're saying, We've talked and I'll.
Speaker 2:I mean, it's like how many weeks.
Speaker 5:Like three weeks, Nice Okay. So if people want to do, it.
Speaker 2:They can call me. So I hope I appreciate it. We always we're in the summer park and you know it's computer. Yeah, it's the health center and we can get viewers. It is crazy. People come to Kentucky. Oh, they don't get it If you don't have a resume, especially in the spring and the fall. So you know, so you can walk in. Do you know what I mean? Or further to duration yeah, and we're seven-day go-tos, we're later, it's also a very hot place down in.
Speaker 5:London. We have a very serious season, a neat.
Speaker 1:I'm tired of this Not yes, yeah, but he's.
Speaker 2:Yeah.
Speaker 1:Yeah, there's a. There's even a, is it? Yeah, you know, oh wait, they can buy that.
Speaker 5:Oh God, it's horrible. Yeah, it's not me.
Speaker 1:That is there. No, is he so, so? But he's a truck, I am because only is driving. But then it's 90 day, I I came up, yeah, and it's just like he, just I was game straight. When it's like that would be no people local, don't, unless they're from, and then then I'm like straight across yes, you're playing.
Speaker 2:I did so long my beef. He just hit the hole. Yeah, we run a few, it's got a lot of You're going to have On the. You got that's what it happens To start to music Every.
Speaker 1:Sunday, saturday, when we call Timber, when's Timber? So we're going to be up here To a Julie. Urban has just. I told Julie, uh, it's Orban has just uploaded a next point. Last year it was hard to sell out of at $2. It's $3.30. But so, like, if I want you can I will let you join here. Well.
Speaker 5:I but wait, no, no, no, but a secret-.
Speaker 1:You know Dirty work with Giv-, with Sarah a little bit too, because she just doesn't have at the club Not saying that oh, I got it. Do your job, 28 people Do that and you're in a state. Okay, let's talk about this.
Speaker 2:Yeah, call me on the phone, I'll give you that.
Speaker 5:Shit I should have. I have false.
Speaker 1:But the more Not today. That it's fine. I'm for a. They talk to me To wait for the new love and I'm suffering battery life. Alright, so anyways, okay, good, bourbon is good, and make sure you're responsible to live your life so I can do it. I need to breathe. I'm doing that. Oh my, it's actually that's what it is. I'm confused.
Speaker 3:Here we hey, fuck, get it you. I'm not a fucking idiot, I'm a fucking idiot, I'm a fucking idiot, I'm a fucking idiot, I'm a fucking idiot.
Speaker 6:I'm a fucking idiot. I'm a fucking idiot, I'm a fucking idiot, I'm a fucking idiot, I'm a fucking idiot, I'm a fucking idiot, I'm a fucking idiot, I'm a fucking idiot. I'm always good at street, so happy. So show me the way. Whiskey where it'll be. It won't be too far from here, but call me the long-winded. That's your bourbon. Hey, I got your back with the job, even though you all are the last and worst.
Speaker 1:So that's way too. I've played the whole thing. Okay, cut it off.
