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
The Doctor of Wood Will See You Now RD1 Spirits Crafting Kentuckys Next Chapter
We explore the innovative world of RD1 Spirits with Barry Brinegar and Dr. Jared Gollihue, discovering how scientific methodology is reshaping bourbon finishing techniques at their new Lexington distillery.
• RD1's journey from honoring William Tarr's 1865 legacy to becoming pioneers in wood-finished Kentucky bourbon
• Dr. Jared Gollihue's scientific approach to wood finishing, bringing PhD-level expertise to bourbon production
• The challenges of wood selection, including regulatory hurdles with the TTB and FDA for exotic wood species
• Why whiskey needs time to "settle" after blending or opening, with flavor compounds needing time to recalculate
• Beer barrel finishing experiments creating unique flavor profiles through a circular aging process
• Sister Cities whiskey, blending bourbon and rye finished with French oak and Japanese Mizunara
• Experimental offerings available only at the distillery's tasting room, including smoked oak and maple
• RD1's position as an anchor tenant in Lexington's new entertainment district at The Commons
Visit RD1 Spirits at their new distillery location in The Commons in Lexington, Kentucky to experience their unique wood-finished bourbons and experimental offerings firsthand.
What happens when scientific methodology meets the artistry of Kentucky bourbon? At RD1 Spirits' gleaming new distillery in Lexington, the answer is nothing short of revolutionary.
Barry Brinegar and Dr. Jared Gollihue are writing bourbon's next chapter through methodical wood experimentation that transforms traditional Kentucky whiskey into something extraordinary. Their journey from honoring the William Tarr legacy to pioneering innovative finishing techniques demonstrates the untapped potential still waiting to be discovered in America's native spirit.
The scientific precision behind RD1's approach is fascinating. Dr. Gollihue, with his PhD in wood maturation, doesn't just randomly add wood to barrels – he calculates precise ratios, documents every variable, and maintains 50+ test barrels simultaneously. When he explains why whiskey needs time to "recalculate" after blending or why flavor chemistry doesn't scale linearly, you realize this is bourbon-making at its most thoughtful.
The tasting room offers an unparalleled experience where visitors can sample experimental barrels that showcase woods from around the world – Mizunara oak, sweet cherry, French oak, and even maple wood smoked on bourbon barrel staves. Their Sister Cities release brilliantly combines bourbon and rye with French and Japanese oak influences, honoring Lexington's international connections while creating a wholly unique whiskey expression.
As an anchor tenant in Lexington's emerging entertainment district at The Commons, RD1 is positioned at the center of a bourbon tourism destination that will soon feature pickleball courts, axe throwing, and an amphitheater. This blend of innovation, accessibility, and Kentucky heritage makes RD1 a must-visit for anyone wondering what more Kentucky bourbon can do.
Come taste the future of bourbon where science meets art – no lab coat required, but an adventurous palate is highly recommended.
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Tiny here from the.
Speaker 1:Whiskey.
Speaker 2:Thief.
Speaker 1:Distilling Company in the newly opened tasting room, Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky or an out-of-this-world tasting experience in New Little. You won't be disappointed. At both locations their barrel picks all day every day are like money.
Speaker 4:Each location features stations with five barrels. Oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God, oh my God.
Speaker 1:Oh my God, oh my God, oh. 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 3:There we go, there you go, Foxtrot brother.
Speaker 5:I know, here I am, I'm ready, Ready, I'm leaving, okay, okay.
Speaker 3:Jeff's fine. Yeah, boys, we're here to have fun.
Speaker 4:You know, we're here to have fun.
Speaker 1:Yeah, we are here to have fun.
Speaker 6:Yes.
Speaker 1:Alright, alright, welcome back to another podcast. All right, welcome back to another podcast of the Scotchy Bourbon Boys. Today we are at RD1 Spirits' brand new shiny clean.
Speaker 5:Distillery, distillery yeah.
Speaker 1:It's nice and we're here with Barry Brinegar we were just talking about.
Speaker 5:We've actually known each other a while A long time, yeah, back when I had a wee beard. Yeah.
Speaker 1:And also we got CT, ct, what's?
Speaker 4:going on. Thanks for coming down today, awesome.
Speaker 1:It's like you're here on a Saturday, not a Friday, so this is special.
Speaker 5:And then we got we're wrapping RD1 gear. Yes, Beautiful.
Speaker 1:Well, I got to get me one of those, yes.
Speaker 5:And then we've got Whiskey joining us and Jared Gollihoo in the house Research and Development Master Distiller.
Speaker 1:This guy has his PhD in wood maturation. You told me about him. Did I meet you at the festival? No, you were just telling me about him because you went into detail about how he knows all about the wood. He's a wood guy. It's great to finally meet you.
Speaker 3:You definitely could help, because he needs help with his wood.
Speaker 5:I'm not that kind of doctor, I'm sorry. I'm not that kind of doctor. Wrong doctor.
Speaker 3:I'm not that kind of doctor, I mean at his age.
Speaker 2:Wrong wood doctor, no one's analyzing my wood.
Speaker 1:Get the hell out of here. We digress.
Speaker 3:I'll just say you kick the covers off when you sleep at night. So yeah, that's just.
Speaker 7:So some pre-growth issues there, I see you guys.
Speaker 3:All right, sorry, sorry stacy's not watching I mean, I'm not, I didn't count the growth rings, or anything.
Speaker 1:Okay, that's. That's an old age statement, you gotta be like 14 times now.
Speaker 1:All right, so, uh, we're here at the distillery and, uh, from what I've seen the view because I came in and we set up and everything. But I can't wait to talk about. The one part I want you to talk about is that when I first met you at the Kentucky Bourbon Festival, not only did you have, but this was just a start of a journey Right, you were just on and you had old tar at the time. Right, it was the label. Talk about there to here. I mean, how amazing it's been.
Speaker 5:Well, you know, when you first come out with a brand, you know we wanted to come out with a splash and really pay homage to the first owners of the brand back in 1865. And so William Tarr bought the distillery in 1871. So that WM Tarr was just really a nod to the history. What we were planning on doing, and which what we've done now, is we've written that next chapter in the brand, and that next chapter is what more can Kentucky bourbon do with wood finishing? You know we believe in it so strongly that we brought on a doctor of wood, jared, and Jared has taken us from. We're just going to throw a few chunks of wood in this barrel and see what it does to the scientific method. You know it's where science meets art, and you know Jared's going to talk a lot about what we're doing in research and development and experimentals. We've already just tasted one of our. This one's not experimental, this one is probably one of our best wood finishes.
Speaker 2:A French oak extra aged, jared, 18 months, yeah this one's a lot older than what we normally put out. It's kind of something special. We had had an oil house kicking around, where you know, sometimes a barrel gets misplaced. Oops oh hey, You're walking around and you go. Oh, that's where that went.
Speaker 1:Well, it's just initially how you were doing it and where you were, how you stored things, and it's completely different now. Right, I mean you have the same places, but you're going to be distilling aging rickhouses and the whole nine yards right.
Speaker 5:We started out with a partnership with Jacob Call, jacob Call. Most of us know Jacob. He's an eighth generation master distiller who was with Green River at the time when we started our brand, and so we we bought a bunch of barrels from Green River and Jacob then left Green River and started his own distillery, the Western Kentucky Distilling Company. And my partner, mike Tetherton, is a 49% owner in the Western Kentucky Distilling Company. So Jacob's laying down all of our new makes, so all of our Kentucky straight bourbon comes from Jacob. What we do with the wood finishing Jared puts his stamp on it with the wood finishing of that straight bourbon. So everything that we have in our core expressions are the same Nashville, 70 corn, 21 r rye, non-malted barley. And then we you get, you know, you get to see our experiment, our science experiment of what more can Kentucky bourbon do with our core four products okay, yeah, I mean, that's one thing about whiskey is there's people can focus on specific areas.
Speaker 1:You know, it's not saying that the distilling isn't as important You're making. You're making a distillate, but a lot of times people who have done this in the finishes, or maybe buying from MGP and then using that whiskey or whatever but now that you're at this point, it's your distillate, your it's distilled, or distillate, your it's distilled, and now you're affecting it from start to finish, but with a really big, you know, exclamation mark on finishing, on the finishing products right, yeah, and there's nothing wrong with Ross and Squibb, the MGP out of Indiana.
Speaker 5:I mean, they make good quality whiskey. We are a Kentucky brand. You know, on our bottles it's Kentucky born and raised, so it's kind of hard for us to put a Indiana bourbon in that bottle.
Speaker 1:No, you would have to do something else. There would be something else If you were. But yes, and then. But now that you know it's now, you're distilling it, which is fantastic. Yeah, so CT, ct.
Speaker 6:What I got to leave, what happened.
Speaker 5:I kid oh, again the same thing.
Speaker 6:No, no, he let the dog out and the dog is gone. Oh, chris man, I'm literally sitting here like are you kidding me right now? And, yeah, this is. And he doesn't know what to do. Well, no, and he's Except look, sure. So now I'm like, yeah, this is like my MO every time I go anywhere. Now. So I got to go, I got to bow out. All right, as much as I want to be here and do it, I got to go, I'm going to switch mics. I'll let you guys do your thing.
Speaker 1:I miss you All right brother. At least I know what you look like.
Speaker 6:At least I got to see everything.
Speaker 2:Yeah, hopefully.
Speaker 6:I'll see you at the festival, as long as I can find somebody to watch my kid.
Speaker 1:No, you'll have to. Just kidding.
Speaker 6:I'll see you guys.
Speaker 5:I'll take care All right brother, take care, be safe.
Speaker 1:All right, there we go.
Speaker 5:Okay.
Speaker 1:Hey, that's what happens when you're online. You know I have the ability. I've one time had to edit, but normally I do straightforward and that's kind of our thing. So that's. I mean, it's just the dog.
Speaker 3:They'll find the dog and then we'll go right, you know what I have to say Doggone.
Speaker 1:That's why, at this point, I don't have dogs. I love dogs, but I like to be able to go. It's just a spur of the moment thing. No, you traded dogs for grandkids, but they don't have to go home for them, or my kids watch them Really.
Speaker 3:Yes, Really do they.
Speaker 1:Now they do. All right, let's keep going.
Speaker 4:I mean I asked them the question Almost on cue.
Speaker 1:I got to go. I got to go Really, really, I got to go. I gotta go, really, really, I gotta go, you're serious, okay, hold on me. Okay, I'm calling on you Whiskey, what you got.
Speaker 3:What you got for Barry. So I mean, I know from just having conversations with Barry, wood is very important to you. So I mean, you've done Ambarana. Obviously, you do a lot with French. You soak your beads in maple syrup, maple syrup from Vermont. So what's on the horizon? What are you doing? That's crazy.
Speaker 5:Yeah, well, I'm going to bring Jared into that question because Jared really leads our whole research and development. What you can talk about, jared, we know, so Jared's really good about what you can talk about. Jared, we know so Jared's really good about. We don't talk about those things, but there are some things that we can so is this Fight Club?
Speaker 1:It can be.
Speaker 3:Well you know, Are you going to brand that like Wood Club or something? Wood Club yeah.
Speaker 2:I'm sure if I bring this to marketing they'd probably find it very interesting Lumber Club.
Speaker 1:Lumber Club, that's bring the lumber.
Speaker 2:Bring the lumber. Well, right, as I started joining it was like the first week or something like that I sent someone a message like hey, I want to bring another 13 woods in and I'm going to import them from Brazil. Like, give me a credit card so I can go ahead and do this. And we brought them in and screened them. What we've found with a lot of them is more of a question of they might have a good flavor, impact might be interesting, but there's always that question of is Uncle Sam cool with it? So whenever you make an alcoholic beverage product, you have to ask the TTB for a formulation approval. So just to kind of like give a peek behind the scenes. And the TTB goes I've never heard of this wood from this country and the answer is like go ask the FDA and the FDA is usually like no, you can't do that.
Speaker 2:So some of them we're bringing in. Usually they all have to be TTB and FDA approved. So some of like the really crazy stuff I was bringing in from like other countries, they're just like I don't think you've done a toxicology study on that. So the answer is no. But we've brought in some other stuff. Everything that they say is okay comes through the gift shop and we can look at. So we've played with mizunara oak, which has been a fun one. We had a cherry that's expensive to play with, isn't it?
Speaker 5:It can be, it can be, it can be. But you were also talking about the sweet cherry wood, and that was a new one that we just brought in.
Speaker 2:Yeah, that barrel sat in the gift shop for like less than a month and someone bought the rest of it. They tasted it. It was just like I'd like to buy the remaining. Well, tell everybody about the gift shop?
Speaker 1:Oh yeah, because you know, for all the people seeing this and the immersive experience that you have and the immersive experience that you have.
Speaker 2:Yes, yeah, okay. So here at RD1 at the Commons where we're at in Lexington, kentucky, we have four barrels that you can thieve out of and taste, but then also do a bottle-your-own experience getting a 200-mil bottle and we're working on getting towards the 750s which does get COLA approval, and those four barrels tend to be four-test barrels, so there's barrels that I've monkeyed with in some way. So it's either a new wood, a combination finishes are coming up, or something that you won't be able to get otherwise.
Speaker 1:So they're trusting you completely. What goes to the floor, what's going to go in the bottling? You kind of know what barrel is going to go where.
Speaker 2:For the tasting room? Yeah, but whenever we put out a new product, we're on a committee for that.
Speaker 1:Well, I get the committee. But, realistically, the barrels that went out for the tasting room that you're picking, they're trusting you that those go there and then, when you're on the committee, those barrels are being used to make what goes in the bottle, right, yeah? So do you have a certain preference of how you pick the barrels for the tasting room and what you leave for them to put in the bottle, or is it just you're winging it?
Speaker 2:I've got a list of R&D barrels and usually it's like we'll send some of them out with Barry whenever he's out doing single barrel sales and I'll go okay, I want to get rid of this one so I can bring something else on. That's what I was thinking.
Speaker 4:Yeah, it's a lot of like this was interesting.
Speaker 2:I'm ready to move on.
Speaker 1:Right, well, it's got to be interesting enough to then become part of the core expressions the expressions, or even a one-off batch or whatever, but you still need a decent amount to make one of those, because those aren't all single barrels, right? Right, I mean the single barrel program, but still, what's in the gift shop is very important, because people have to leave with, wow, that was good. And then they'll be like I'll take that bottle, that bottle, that bottle.
Speaker 2:Yeah, I usually screen out anything that's real hideous at a $7.50 level. So, as Barry said, we take a lot of time and break it down to like a scientific approach. So I'll know how many grams per liter of wood we're going to be adding into a barrel. And I tinker with it a little bit because this stuff doesn't scale linearly. So like I can't just be like okay, well, I've got this many liters, this many grams, and then like multiply it out. It doesn't work that way. Not like normal whiskey it out, it doesn't work that way. Um, not like normal whiskey. Normal whiskey doesn't work.
Speaker 5:Like flavor chemistry doesn't scale linearly, so it it's more complicated than that, okay, uh, yeah, jared, oftentimes I'll say something and he'll be like that's completely not true. No, no, no, no, I mean, it's just like he, when he like, when Jared looks at me and he has that. Bless his heart, have you been to Mattingly?
Speaker 2:No, I haven't, I've been to Mattingly.
Speaker 1:Basically, they take out a certain amount, right, and then whatever you want, he instantly does the math scales and puts it in the bottom. So it's pretty close too, but we're not talking about massive amounts.
Speaker 2:It also depends on what you're doing, so on the finishing side, it does matter.
Speaker 1:I could see that because of the fact that when you're dealing with finishes and whatever, one barrel could be affecting differently or whatever, that makes sense to me. When you scale it up, it's not going to because every single barrel is so different. But you know, bean the distillate it's a little different, but they're always picking the barrels that are almost identical as far as flavor and then that's how they make 6,000 barrel batches right.
Speaker 2:They also have some really impressive blenders. I've met some of them when I was at the university of kentucky doing work even frightened impressive bletter.
Speaker 1:Yeah, I mean his palette and what he does.
Speaker 3:Yeah yeah so are you sticking more in the bourbon family still? I mean, I know that's your bread and butter. We're on the bourbon trail. They don't call it the whiskey trail, um, but I know, if you get too far outside the box then it turns into a whiskey.
Speaker 5:That's a great question. I think that we do have some Kentucky 95.5 rye, jared. I think most of our inventories are going to be Kentucky straight bourbons, but Jared and I, if we had our way, I know he would like to produce some gin product to sell here at the distillery. How old are you?
Speaker 1:35, that makes sense.
Speaker 5:Yeah, it does 25 to 35.
Speaker 1:You guys like gin?
Speaker 5:I don't discriminate on any spirit.
Speaker 1:I discriminate on everything except bourbon, because I can't drink anything else. Hey, let's drink tequila. No, I've already everything except bourbon, because I can't drink anything else. Hey, let's drink tequila. No, I've already had five bourbons.
Speaker 3:What about tequila finished in bourbon barrels? I think that's a crossover.
Speaker 1:No, I'm not. Mezcal finished in bourbon. No, ct tries to get me to do that. Gin finished, I think, over at whatever, she did one. Okay, I took a sip of it, but I'm not in on drinking it.
Speaker 3:But my son? He says that his whole life He'll drink it. He likes the difference.
Speaker 1:And it's not gin. No longer is, you know, the classic gin and tonic tasting like Christmas trees. There's so many of them, are just so different, right, right. But, everybody has to make their Christmas tree.
Speaker 3:Jim, he's chewed on a pine cone, you've tasted a lot of Christmas trees.
Speaker 1:I actually tasted one up in Ironfish Is that a Wisconsin.
Speaker 3:Thing.
Speaker 1:He broke it open. It was a fresh thing and he's like you can taste it, and my son's like I'm like what are you doing?
Speaker 5:It's yeah. Well, Jared, do you want to talk a little bit about some of our fun local collaborations that we're doing with our barrels?
Speaker 2:So what I try to do is to take our empty barrels and get it to local folks right after lunch. So we'll have it at the bottler, I throw it in my pickup truck and I run it over to the brewery or the cider mill I'm still looking for a winery to partner with on this so those barrels can be used again. So we try to work with or we have worked really well with Blue Stallion here in Lexington doing some beer barrel finishes.
Speaker 5:I actually have oh, we're going to taste one, yeah, so this is a bourbon that has been finished in a beer barrel.
Speaker 2:That was from that collaboration.
Speaker 3:So, what we did was so you give it to them, they put beer in it for a while and then they give it back and you put bourbon back in it.
Speaker 2:Yeah, this was actually their Christmas ale. It was really funny, but it was just their plain Dunkle. But they used our Ambarana product as the barrel and it's really fun. This particular barrel. This is like a lab sample, so everything we're drinking out here, but this was sold to a lab sample yeah, I know I get fun stuff like that.
Speaker 3:This was sold to a group in texas and I've had to give a lot of lab samples.
Speaker 1:It's a tough job, you know where you get in the most trouble, and this is in the lab. I swear to god, anytime I get a tour, they'll bring me in, they take me into the lab and I'm done, because it's like they all wanted. There you're. How many projects are you working on in the lab? Maybe at once? I mean, how many samples are you like? It's got to be usually 10, 15.
Speaker 2:I've got 50 test barrels.
Speaker 1:See, there you go, he's got 50 tests.
Speaker 2:And then another 25-ish other samples going on. So do you spit? Depends on the day.
Speaker 1:Okay, yeah, it just depends.
Speaker 5:How many samples are we getting ready to run through? No, not today. We have a special project we're doing tasting notes for 20 barrels.
Speaker 1:That's not spitting. No, no, you actually.
Speaker 2:Yeah.
Speaker 1:It's one of those.
Speaker 2:What is?
Speaker 1:that? What kind of cherry is that? It's like a really really tart pie cherry. Like tart tart.
Speaker 2:What's interesting with these whenever I make these in the warehouse? The first time we did it, I siphoned it over into a beer barrel and I took a drink of it almost immediately afterwards. I was just like. This tastes like a dole fruit cup to me, like where the beer and the and the whiskey are still mingling and it takes a while for that 3d character to settle out.
Speaker 1:Talk about that because I did something. I had so many barrel picks of a double oaks for other brand and I combined them all in they were all partial bottles put them all into a 750 milliliter um decanter and I like the brand, it's a good brand, but I just that I needed space, so I didn't. I think I there were seven of them and when I tasted it right away it tasted like a horror show. It was the most bizarre thing. It didn't pick up any flavors of whatever, but I let it sit and it sat and I, about two weeks later, I took another sip and I'm like, okay, that tastes like it. And now after about three months, it tastes. All the flavors came out. So those different, even though it's the same whiskey but it was different barrels and they got all put together. How do you get it so that you're tasting it once it's kind of not shocked into being put together? You know what I'm saying. I mean, how do you even deal with that?
Speaker 2:Yeah, the mingling part is definitely, it has to become one. And when you put it together.
Speaker 1:It's not, no, it's. It's like there's like just all around and I just, you don't realize that kind of stuff until you do something like that yeah, I was doing some blending.
Speaker 2:Um, right as I jumped over from the academy over to here and I was just like took a drink, like right after I was playing with proofing and I I was like this isn't right Because it was coming off spicy and hot like on the palate and I was like I know this whiskey, this should not be doing this. So in that case I was like, okay, I'm going to blend this out a day before I make sensory on it and let it sit, just to kind of get an idea, because I kind of knew what the lab sealed up and then open it up. It's, it's crazy. I I don't know a scientific explanation for it. I think there was like someone just had a hypothesis when I was talking on a podcast or a discord chat about it, about how the flavor compounds kind of need to, um, recalculate. You've got like little micro extractions going on, these little ethanol clusters and I was like, oh, maybe, but I didn't have any evidence for it. So I was like this is all really fun conjecture.
Speaker 1:So I mean, if you think about it, we don't realize it, but once it's bottled, right, and when you bottle it it's almost like you abuse the whiskey because you're putting it in there fast, it's rushing in there, and then you slam a cork in and you put it under pressure and then it gets in a box and shipped off across the United States into different places and when people grab it, they grab it, put it in their car, chase all around and that actually affects whiskey from a taste standpoint.
Speaker 5:Yeah, it does. And introducing oxygen, you know. So when that bottle is sealed, you know when you take. When you open the cork, you take that first sample. A lot of people will comment, oh it's really hot, it's, it's there's a note on there that doesn't really meet their palate. But what you find is, as more oxygen gets into that bottle, it starts to open up. It starts to develop different flavor profiles, profiles. So most people will tell you that they drink a lot of bourbon. They know to let that bottle sit after it opens up.
Speaker 1:I usually open up my bottles when I do you really yeah, because I know I'm going to take them for the podcast and if I open it straight on the podcast, it's not, it's not the same, it's not, you know.
Speaker 2:So yeah, yeah, I've had some scotch like that where they're like, well, you need to pop this open and let it sit, yeah. So yeah, exactly as you said that, there was one that was like, oh, fun, ashtray. And I was like, no, no, you need to let it sit for like a week and I was like, okay, yeah, it's true.
Speaker 1:I mean that's just the science. That's what it is. I mean, that's what you're talking about, chemical, and so how far along are you guys on your analytics, as far as how much of this or that are you guys just still at the beginning, really start? You're obviously at, from a science standpoint, everything you do. You're analyzing it, writing it down, charting it, making sure and, as you go, just like anything else. I mean, what does beam have over everybody? Oh, they've been using the same workhouses forever doing the same thing. They know where all the stuff is and how it works. Where you guys are starting that whole process?
Speaker 2:right, just really good record keeping.
Speaker 5:Well, you know, the other thing is the experimental method. You know we've done some early on finishing and we're like, oh okay, this has notes of Fabuloso, not really something we want to drink.
Speaker 2:That's not the worst one.
Speaker 5:Yeah, that wasn't the worst one, but Jared will go back and reconfigure the percentages of the wood and making sure that we're developing the right flavor profile. So it is strong. It's still an art, you know, but we're just taking that scientific method meets the art of bourbon.
Speaker 2:Everybody is keeping good records and using the scientific method. It's just an approach. It's just good record keeping and keeping things Well you're also what you guys do.
Speaker 1:what you're doing, though, is that you're really analyzing wood. I mean, there's other distillers that are doing this stuff, but I think, from the finishes, that's something that you're excelling at.
Speaker 5:So this particular sample that we're tasting is our Kentucky straight bourbon that's finished in a Dunkel barrel the Dunkel beer that was finished in our barrel, and then Jared got it back and put our straight bourbon in it, so you're getting some of the influences from that Dunkel. Dunkel is not a real heavy beer, but it's kind of a light dark beer, and so for me what I initially got on it was some really good chocolate notes, but now I'm getting more of that stone fruit kind of flavor profile.
Speaker 2:And I'm getting more of the chocolate notes where, historically, usually whenever I taste these I'm just like it's so fruity to me right on the initial.
Speaker 1:But see, this is kind of one of those fun single barrels that we get to generate while we're experimenting on things, yeah, but then you add beer, I mean, and that's a science in itself. I mean, sometimes, like you said, you get the barrels to them as fast as possible and having a little bit of you know like wine's different wine and beer you want to let that barrel be really wet.
Speaker 5:But then when the?
Speaker 1:barrel comes back to you from the distillery. That's where you have to make. You might not want it to be too wet, let it dry a little bit longer and then add in the whiskey, or you might want some of the beer in there. It just depends, because I find like a lot of times when I can tell the people and this doesn't seem like it, it seemed like it was pretty much empty. There wasn't a lot of leftover beer, because that ale flavor comes out and I'm not getting the ale flavor from this. I can tell there's like a hopsy into it, but it doesn't taste like you mix beer with whiskey Right.
Speaker 5:Yeah, for me the whiskey notes are dominant Right, which is good.
Speaker 1:Well, some people do that, and then the beer notes are right up there and it's not you know. You're sitting there trying to figure out what you're drinking.
Speaker 2:Yeah, there's some like logistic challenges doing these, like because the beer barrel finishes can get real murky on like the clarity side. So we're still troubleshooting that. I saw that.
Speaker 1:Yeah, there's just a little bit of whatever Flocker, yeah, but you know what? You're getting to the point where people I mean if it's a finish or whatever they don't, they're not that turned off by it.
Speaker 5:Yeah, you have to be you know upfront and you know talking about that, because you know the average consumer is going to see that and think there's something wrong with the liquid.
Speaker 1:The average consumer, but the people chasing allocated bottles, which your stuff is not. I don't know if it's allocated, but it's limited. Right, right, right, and those people know.
Speaker 2:Yeah, we're seeing in the whiskey market the same thing that the wine market has, where there's certain things that you would say is a fault with a cheaper product, where it's not a fault on a premium product. So an example being tartaric acid crystals build up on a cork. So if you get like a $5 bottle of wine or a $10 bottle of wine and you pop the top and it's got like these little crystals on it, that's a fault on a cheap wine. But in a nice wine, like something that's $100, $200 bottle, you pull that and you go, oh wow, we can do that, but we're going to strip a lot of flavor.
Speaker 5:We're going to lose flavor.
Speaker 2:And it's like do you want flavor or do you want sunshine? It's an either or. Now there's like occasionally you get a miracle where it's both, but that is rare.
Speaker 1:But that's what we're in it for.
Speaker 5:We are. We're in it for perfection. Yep, we get the miracle. So you did ask a question about where we are, so this is our new brand destination we're in Lexington, kentucky. We're on Main Street in the Commons, lex. So this is a new development that has just been underway, and so we're the anchor tenant here, and what we're going to have here is truly an entertainment district. So we're going to have here is it's truly an entertainment district, so we're going to have a um. The largest pickleball court in america is just getting ready to open here in another a few days.
Speaker 1:We are um, when it's open, uh-huh, make sure you play pickleball first and then come, and then come here, not?
Speaker 5:yeah, well, there's also, there's also an axe throwing, uh, so make sure you throw axes before you come here.
Speaker 4:Yes please.
Speaker 5:And also we have Drunkle Ball. We'll pitch that to them. There's 20 Airbnbs that are being built here, there's an indoor-outdoor amphitheater, a 2,000-person capacity amphitheater, and so we're truly excited this is going to be the new entertainment district for Lexington, kentucky.
Speaker 2:What do you say to that Is it going to be an open container area?
Speaker 3:in Kentucky. Is it going to be an open container area? Great question.
Speaker 5:Open container means that you can take alcohol from one licensed location and carry it through an area that has been proposed and we do believe there's going to be an open carry location just in this region. Open container, not open carry, Open carry.
Speaker 2:Thank you.
Speaker 5:I just was in Texas. My mind went to Texas. But yeah, open table.
Speaker 3:Obviously, that's pretty neat. You could walk out to the green space. That's been closed.
Speaker 2:Some of the things like that? Definitely not in.
Speaker 3:Texas, especially with cocktails right Now.
Speaker 2:they can walk in, they can get some of the you asked a question about moving to whiskey rather than bourbon, so just like at what point it is, we have a product called Star Cities that is a Kentucky straight whiskey. It's a bourbon rye blend that we finished with French oak and mizunara, and that's what I afford here.
Speaker 1:So that's kind of yeah. So you did a bourbon rye blend which took it more forward. It went out of the bin, no longer qualified as a bourbon because the rye went too high. Well, no.
Speaker 2:So it's a rye whiskey and two bourbons.
Speaker 5:So it's three mash fills. But once a bourbon touches a whiskey in the bottle, it can never be undone. It can never be undone, it can never be undone. You know you've already crossed the barrier.
Speaker 1:Thank you, and so you guys are studious, because I've seen the mix. They add up the mash, but it stays the bourbon, so they'll still call it bourbon. I've seen that before. Yeah, I'm not saying that's right, I'm just saying I've seen it.
Speaker 2:Well, we'd like to be a transplant this week.
Speaker 5:Yeah. So this, like Jared said, an eight-year Kentucky straight pie and a five and seven-year Kentucky straight bourbons. It's fished in Nizarwood from Japan and French oak from France. And we call it Sister Cities because Lexington Kentucky has the Sister City in Shinodaka, japan, and Deauville, france. So this is kind of a you know, a sister cities program. For anybody that doesn't know, it's a tourism initiative, so we're trying to get people from other countries to come to our city and people from our city to visit other countries. Great initiative and, you know, it's a partnership with Visit Lex in Lexington, kentucky. So we're super excited about this.
Speaker 1:This is actually Jared's first expression limited allocated bourbon and whiskey blend that he has come up with, so this is his first foray into the FTS and you know, as a blender, I will have to agree on doing something because the rules of bourbon rules make it right, but as far as what's coming up, it becomes American whiskey and American whiskey, in my opinion, is and should be where we're all evolving, because it allows for huge barrels, it allows for huge barrels.
Speaker 1:It's very, very. It's still fantastic. It can be distilled exactly like bourbon. You know what I mean, all the rules. But then when you use yes and so America, and the same thing when you do blends, if you're doing, why are you limiting ourselves? Some people do seven, match the blends and make a nice American whiskey, and I think that's where it should go. But we also know, from a marketing standpoint, the proud aspect of Kentucky and bourbon and the giant presence of corporations here. They don't want to go there because bourbon is that category for everybody. But I think American whiskey is where it all should go.
Speaker 5:I think that you know, selfishly, I would like to. I would like to make bourbon a Kentucky-only product. You know that's not going to happen. However, I would prefer to do that and promote Kentucky as the birthplace of bourbon. But American whiskey is this whole additional category, so really the cat out of the bag. Anybody can make bourbon in America, but we all know that 95% of all the world's bourbon comes from Kentucky.
Speaker 1:Yeah, I mean, I don't mind outside of other states, because most of the time the whole, I love it when another distillery in another state makes bourbon but they don't try to make Kentucky bourbon, they make bourbon with what's there in there and the flavor profile isn't big caramel, brown sugars and whatever it's there. It'd be a little bit more fruitier or whatever. We're always looking for something different on our patents, right? That's what you do. You're always looking for that, and that's why I think there's some states that do that really well and then, like, for instance, I think Texas does it really well. Except for that, I don't. I'm not a big fan of Texas bourbon. That's not my favorite profile, but a lot of people absolutely love it. It's different. So you know, that's kind of a that's got a cover, right, you know. So that's kind of a cool thing. Sure, I completely agree.
Speaker 3:Matt Lison just tried anything. Your Amberana is the best one in the market. Oh nice, Thanks, Matt.
Speaker 1:Yeah, I appreciate that. I like Because this doesn't have the straightforward palate.
Speaker 5:No it doesn't. So for me, the eight-year-high the floral notes on an eight-year-high are there, evident, but it hits the sweetness with a French oak. So you get the sweet palate, you get the misanaro spiciness I get. We talk about sandalwood. I did hear a podcast, the we talk about, you know, sandalwood. I did hear a podcast the other day that they didn't know what sandalwood was and they thought it was a cleaner you know. So it is that we know sandalwood has a very distinct flavor profile. But on the finish, on this, there is this whisper. You know how you get the Kentucky hug, the Booker hug, where it burns from the tongue all the way down the stomach. This is like a Kentucky Whisper.
Speaker 1:That is right on the end of the palate Right and it's a blanket pepper, so you can feel that pepperiness.
Speaker 5:So yeah, yeah, completely agree. This is a 102 proof. We had 1,500 cases that went out to the US market. You know we're going to be hearing more on it in a minute, but I'm really super proud of Jared and the work that he put in on that one. You know we've got some other fun stuff that he's working on that you know super secret classified it's in a lab that I don't even have access to, so that tells you how secret it is.
Speaker 1:I was talking about the DPP. People don't always realize, but it's very important. You're talking about all the stuff you're doing, asking them all the rules and whatever. But then it comes down to when you make a new brand like this, the hardest part of making a new brand is getting a label approved in. You've got to go through the whole process.
Speaker 1:And if your printer doesn't get your label printed fast enough, you don't need it. It's amazing and there's a lot of printers that are printing a lot of labels, because there's so many labels printed when you really get to the making part in it and you don't realize. You never think, but that's how they know what you're doing.
Speaker 2:The TTB relates right, they're all word and that's like the legal documentation. Well, it's a twofold process. If we want to get into the weed science, there's a formulation check. So they go, what are you doing, and then they'll detect it. You know, you write out what you did, everything put into it and then you do the COLA process like you're talking about with the label, because all labels on alcoholic beverages in the U US legal documents. Most people don't realize that and the formula and the label have to match in a way to tell consumers truthfully what you're doing and you're legally required to do that.
Speaker 2:There are some times where we get into some persnickety things, like what cracked me up recently is that on labels we like to highlight the geographical diversity of where we're pulling wood from. So it has Brazilian Ambarana, the sister cities. It says Japanese Mizunara and we at the gift shop have a Japanese Mizunara oak finisher, so it's just Japanese Mizunara oak. And they were like, well, you've got Japan on there. That indicates the geographical zone can do that. I'm like, well, no, we're not trying to pretend like this is a Japanese product, it's got Lexington and Kentucky plastered all over it. It's just we're highlighting that. So Ken and Kentucky blasted all over it.
Speaker 1:It's just we're highlighting that so you get in some interesting sprinkles on the cola side you mean the people who are actually analyzing everything and doing things, but never drop a brand new whiskey during their whole lives.
Speaker 2:There are probably some folks like that, I know. I can't imagine that kind of life.
Speaker 5:There's a few warehouse managers that are friends with would tie into that kind of like no, you could not um, so this was kind of this is a fun project.
Speaker 2:I ended working on it. Um, the base whiskey for this was had like a crescendo, like the bourbon rye blend. Let's mellow that out with the french and add some new one with mizunara uh.
Speaker 5:Do you have anything else to finish on?
Speaker 2:uh, um well, do we want to do weird or do you want to do I?
Speaker 5:think let's get weird, let's get in the weeds um okay. So I do a product that's released through the gift shop every year. You guys are in for it.
Speaker 2:So this is actually an intermittent product. So we do a smoke oak and maple, so one of our normal products we have is our maple finish. The finish on this can be really long. So this is I take the wood chains that we generate for our oak and maple and I actually stick it in my smoker at home before I make my barbecue for the 4th of July, and then I'll smoke it using barrel sticks from you know, every time you run across a bad barrel in the warehouse.
Speaker 2:it's busted, and so I'll gather it in the air and then use this to smoke that oak and maple. This is seven days in, so this isn't actually where it's finished.
Speaker 1:What is oak and maple? I'm just kidding.
Speaker 3:I don't know.
Speaker 5:That's where I went. Yeah me too.
Speaker 2:Not while I'm playing with fire.
Speaker 3:That would be awesome. Got to McCauley, yeah, dark arts.
Speaker 2:But, yeah, it's one of the fun ones. Whenever this one's actually done it has been we can drink it right now and then walk our vehicles and still be good.
Speaker 5:The smokiness definitely comes through. I love Jared. I'm getting back the laser-fired potato chip.
Speaker 2:Each one of these barrels helps me. We do just a handful of barrels. We put one through the gift shop and it's unique because when you smoke something you smoke it is variable, so it's crazy.
Speaker 7:Yeah, it's, it's a fun product. What?
Speaker 2:is that.
Speaker 1:You can lace. No, I get that on the front, but the finish is like this it's the way the maple smoke.
Speaker 3:That's not the regular lace part, by the way. No, no, no, no, no, that's exactly what it is.
Speaker 1:It's smoked candy. Um, maple candy, maple bake. That's exactly the flavor when you get one of those.
Speaker 3:That's funny because it's exactly the finish. If there's anybody on the trail that's going to come up with something completely wacky, it's going to be RD1.
Speaker 4:I mean honestly, of all the people we've met, I mean, you guys, are you're going to be the first person to release this? You know what I mean.
Speaker 2:If you figure it out, it'll already be there. This is a bottle of your own, so it's a 200-year-old.
Speaker 1:I don't think I could. Even I could not even attempt to drink a 750 milliliters of this. But a 200-milliliter is rich. The hug on it just spirals down and it's not like whatever but, it just sits in your chest in a like circle.
Speaker 3:Yeah, but this is um an intermediate sample, so I know I'm going with it.
Speaker 5:She's not there yet, not yet you're trying to keep that, the the burkey chip kind of flavor profile, or yeah, this is an early, this is an early question of it.
Speaker 2:When you're done with it and you know it's very leisure, we do it. Um, this is the second kind second tranche we've done. The finish gets real long on it and the smoke hits the back instead of the tail.
Speaker 1:And then you put that in the barrel.
Speaker 5:That's it, we sell singles for that. In fact, we have pre-sold. Well, no one told me, better get smoking.
Speaker 1:Yeah, I guess so Smoking.
Speaker 5:You know, I think that your point is like Ambrana. Ambrana is very unique. I'm a consumer I like straight from the barrel, uncut, unfiltered. But as a member of R1, I'm a super fan of the Ambrana. It's over 50% of our sales.
Speaker 1:So how can you not?
Speaker 5:be a fan of something that's that.
Speaker 1:There's a lot of Matt Lysons out there. Thank you, Matt.
Speaker 5:Thank you, matt. But here's the other thing we have to as suppliers we have to figure out how to grow the category and, and you know hearts, you're doing your job. You're consuming a lot of bourbon, but there's so much bourbon I'm I'm gonna age out, you know. I mean I'm, I'm a tender young angel, but we have your how we grow that category. And growing that category is cocktail culture. It's introducing people new into drinking um spirits. You're not gonna start them out. Look at that, look at the color of that. They're not starting out on a super that. You start them out on cocktails that can make incredible cocktail. It's just gonna kill it.
Speaker 6:It was you have to put maybe in your hotel no, well, it's the fun one it's in there it's there.
Speaker 2:We did an event at uh white hill proper and I brought a 200 mil to it. We did an event at White Hill Proper and I brought a 200 mil to it.
Speaker 5:Oh, he's talking about water. I know, yeah, you know honestly.
Speaker 3:I got this. You guys should put this on the bar right now and make it use a standard Bloody Mary cocktail mix, but you call it Bloody Berry.
Speaker 2:Bloody.
Speaker 5:Berry yeah, oh, thank you. I'm going to trademark that.
Speaker 3:The smokiness of this with the tomato Bloodyberry.
Speaker 1:Bloodyberry could be on one of your tours too.
Speaker 4:I'm serious Coming up coming up.
Speaker 3:I mean, if you had the Worcestershire hot sauce and the tomato out there, I'd go make one myself. If you wouldn't, I mean it would. I think it'd be amazing.
Speaker 1:Yeah, so we're at the point where we have to do what we do, that means you're going to take off Facebook.
Speaker 5:Yeah, no lie, no lie.
Speaker 4:Go do a roll and you just come on in.
Speaker 3:He's like.
Speaker 1:I'm not closing it, it's closing. I'm in. I'm in hot. We're going to take it out here and just keep going. Okay, all right.
Speaker 3:Walker ended up popping in. So hello Walker. Walker, Hope you're safe, oh dangerous.
Speaker 1:He decided to watch on his drive.
Speaker 3:See, it's not okay, Be safe.
Speaker 5:CT. Come on man.
Speaker 1:Don't do it, brother, don't do it, don't do it.
Speaker 2:Don't watch TV.
Speaker 1:Actually, I'm a better driver that way.
Speaker 3:I'm an better driver that way, an excellent driver. That's terrifying, it is. And then Joe Hoskins. I don't watch it, I like to sign up.
Speaker 1:I've seen all the signups. I'm a super.
Speaker 3:Why.
Speaker 1:But I keep my eye on so that I don't get bleeped. He's a podcast fan. Yeah, Plus I love him. I usually want to exercise I live in Washington to up people's podcast.
Speaker 3:Yeah, she never watches other people's podcasts.
Speaker 1:I mean that's driving um that, that will still be.
Speaker 2:Well, it's funny that my wife is talking and she's just like well, Jared, you listen to lectures is what you're listening to? It's not like podcasts where they're banter. No, there's just.
Speaker 1:All right, let's move forward. You go, turn off the. If you can, he'll bring. Turn off the, I'll be happy to. I'm trapped.
Speaker 2:You are too. Do a different. Yes.
Speaker 5:This is a new whiskey. See you everybody.
Speaker 4:Bye, bye, bye.
Speaker 1:Bye.
Speaker 3:This is letting me Just hit Bitch.
Speaker 5:Bonito Caputo.
Speaker 2:I think she could just turn it off.
Speaker 3:No, we can't, because we need to record this for the podcast oh yeah, awesome, we got seven years.
Speaker 5:Oh yeah, I think that's really good.
Speaker 1:No, this is still going. That has nothing to do there.
Speaker 5:Okay, we're good and that one.
Speaker 1:that's an axe. Just hit the axe. Thanks, that's an axe, Just hit the axe.
Speaker 5:Thanks for being YouTube Hit the axe.
Speaker 1:Let me know what the number is. I'm curious.
Speaker 5:And this is for ladies 184.
Speaker 3:184. Okay, we still have another one that's still going.
Speaker 1:No, you just stop the audio Audio's going.
Speaker 5:Do you want to just hit video now and record it? I mean fuck, and the audio, Audio's going.
Speaker 1:All right.
Speaker 3:So now we're. Do you want to just hit video now and just port it? I mean you could post it later if there's needs editing.
Speaker 1:If you want to hit, if you want to turn on video on, that's fine, wouldn't?
Speaker 3:it battery life Lazy.
Speaker 1:Do you mind video or dumb? Okay, no, no video.
Speaker 5:No, no video. No video no video.
Speaker 1:No video, I'm not going to make you uncomfortable. Yeah, we're still on video.
Speaker 5:So I'm super excited to welcome Lacey Robinson from Wolverine County. Lacey and I are at the JP Institute. There's a training for CINAR and I had to walk into one of her sessions, so Lacey, tell us a little bit about you and what that could do.
Speaker 7:For doctor, I'm Lacey Robinson and I am a death care injury professional. I've been a licensed funeral director and embalmer for many years and teach for a mortuary college, Warshaw College, which is right south of Chicago, and outside of funeral service. I love anything related to doctorism and in your question, doctorism includes death situations, experiences that are associated with death, tragedy and suffering, and it serves as an educational tool.
Speaker 3:So basically, mary Right on Mary.
Speaker 7:It serves as an educational tool in historical education and memorialization.
Speaker 5:Wow, that's so cool. How did you get started in doing this?
Speaker 7:My dad took our family I was very young to visit the final place of our aunt Hackman also an S10 girl girl at Georgetown Cemetery in Georgetown, Kentucky. But if you asked my mom a question she would say I'm not surprised that she's in funeral service, because at time I caught her trying to climb into casket to get a closer look at great-uncle Harvey.
Speaker 3:Oh, my god, great-uncle Harvey.
Speaker 7:Yes, great-uncle Harvey, oh my yeah, oh yeah.
Speaker 2:Oh, what is a bad manners?
Speaker 3:Sorry about that, I wanted to know. I was about to put my gullet in your service.
Speaker 1:Okay, so you're talking about around here. How does somebody go on a tour, and are the tours your or Fox? Or somebody say well, I would really love to do this and you use that, or is it both?
Speaker 7:So burnlegendstourcom is my site. It's a luxury tour. I take a seat at the finest places of T-Burn Legends and we do 45 final places on full day agenda and we have a couple of surprise shops at some cemeteries and prize galleries and we do private tasting either at the farm or at the churro popper, which is a great place to go Two years ago the. American Wizards had a churro popper in the past. I'll never forget it was delicious.
Speaker 5:It was a hot day, as we call it. It was a hot day, Well, you know. So you talk about the tours. How do you want people to react to those tours?
Speaker 7:So the connection that they have with Britain, pioneers they've long admired and I know that after the religion tour that they do, future experiences there's going to be more meaning with it because they did this in places.
Speaker 5:You establish this connection, this memory. You know so when they go and do it. That's important. You know you're making this moment so meaningful with that. I love that.
Speaker 3:So what's the coolest gravesite and what is the most unusual?
Speaker 7:I would say I see Berheim's resting place at Berheim Forest. It is very unique, it's breathtaking. I love seeing the reaction from our guests when we walk upon his resting place. And as far as unusual, I wouldn't give away any surprises. There's a couple in town that I would consider to be very, very unusual. One would not see that a they may pass away.
Speaker 3:Do the pioneers have anything weird on their tombstone?
Speaker 7:Nothing weird.
Speaker 3:You know there's obviously crazy stuff on their tombstone for us we. I read some of them and they're clever as hell. I'm just curious if any of the founders have any of the stops like we're fighting.
Speaker 1:You've obviously done the research and were there any that you may see well, found Like a more obscure place instead of? You know, the cemetery in Louisville has, like everybody's name. That's easy. But is there really that when you start it you went out and researched and then you take them? You can take them to places.
Speaker 7:So people don't realize that Eisenbergheim's home is to places like Bernheim, but they don't have a lot of information about Eisenbergheim. That's always an interesting one. I've heard of pure ones of a cemetery in Bardtown. When I tell the stories and I work on a story I try to read a person's tale that they may not receive at a distillery tour. They may read a book that people are actually sitting down and reading, a book that's taken to consideration. That would be really interesting and it's your facts.
Speaker 1:I have never met Alan Schaaf.
Speaker 7:What.
Speaker 1:He was a master distiller at spirit french like. Now he's at old homestead which in indiana, but indiana, but he is very similar on all of the whiskeys from the spirit french lick. There are people that were the part of history of french lick, indiana, and basically his first spot and goes there. They're mausoleum, their grave site, and he's bottled somewhere on the grave site in honor of them.
Speaker 3:We just slummed and take the bottle once he leaves.
Speaker 7:I like it.
Speaker 5:And so artifacts you talk about artifacts, but I got the brick. This brick is actually from William Parr, which I was the first owner of. William Parr's house is in Parentine in Blursburg. I was fortunate to be able to meet the person that owned that house and the house was falling down. He's in his own. I'm like I'll saw him go into the house. So this is a brick that's from the house. So I know the fact. Really, because it's that cash this year is the 2004 gold medal from the Louisiana World Exhibition Fair, bond and Laird, which the brand that already won, and the Hunters won this gold medal. And so, as I'm putting together a presentation, I'm looking online and I see this gold medal for sale on eBay and bought that gold medal. It's so cool, but it's the art of talk. I want to see a little bit about the meaning and have those artifacts. What does that?
Speaker 7:mean Artifacts are great. It does create that sense of connection through sight and touch. It includes anything from personal logings to investor tickets. I show more holders of the way that really interested in artifacts. It does make sense of connection. They will see it, they want to touch it and create positive memories that have been shared.
Speaker 5:You know you talked about. You know you've got some visual effects that you used on tours.
Speaker 7:Yes, I do show snippets. People like to see how school documents evolve over the years, what people died of and I'm a co-worker at a school that's related to where they died and also shows as well.
Speaker 3:Okay were deaths on the trip.
Speaker 7:I don't have any spoiler alerts but there are.
Speaker 3:You've got to come do the tour.
Speaker 4:It's not a spoiler if it's a teaser, I'd love to have you on the tour it's not a spoiler.
Speaker 3:if it's a teaser, you can not say who it was. You can just see, Like I have a second cousin that was killed by a mouse. It's a great story. Yes, he drunk driving down a road.
Speaker 5:Oh, my God.
Speaker 4:Hit the outhouse, flipped over ejected, it happened.
Speaker 3:Yeah, and his tooth says yeah. That's a weird death. I don't care who you are, it's weird.
Speaker 5:I fully believe that this is an opportunity to break in and learn a little more about our history and our roots. How would you give other districts that are interested in adding a darkness element to your work?
Speaker 7:Do as much research as possible and create a darker chapter so that discoloration in history, where it was slayers that contributed to the reproduction or tragedies and accidents that happened in history, where it was slave workers that contributed to the reproduction or tragedies and accidents in history. And the story, the story of the women who says they appreciate historical facts over tales. Also a trained team in the storytellers who use that information to teach the families.
Speaker 5:Yeah.
Speaker 5:And I think it's especially important when you look at what you did at GMC this year and you had Fred and Freddie talking about how their work was less than they need and that they wanted to write another chapter, but they were very thankful. I think that's important. You know people want to understand. You know we're not that angry with people, but that did happen and that's a part of history, so I think it's respectful and doing it in an authentic way is very important. I'm excited, you know. I'm so excited to develop a tour and everyone that people will be able to see and experience.
Speaker 7:For part of tourism. We take these bird and tree and it includes tragedies and ascent protein era as well and historical materials and historical events and effects, and we have all the components for that.
Speaker 5:That would be awesome, awesome.
Speaker 7:Well, later.
Speaker 5:SuperSight, I have to hear you.
Speaker 4:You are me time and we would love to continue to have conversation about developing the tourism.
Speaker 1:Thanks for joining us. Uh, we're on the audio portion, that is. I will put that as a special in brainly so that if they were watching on youtube they're gonna YouTube there's a comment into the audio. So if you want to get more audio, audio, it's got a little bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of.
Speaker 1:We'll throw that for a, and then also where Facebook is and YouTube, and that's also on Apple or Spotify, no matter whether you watch or listen to us. Please subscribe, comment and leave a feedback, and remember good friends, good tips, will equal friends in good times. And then also make sure you drink with something. Don't drink and drive and leave are like uncut and un-perf and we'll see what will take us out you know, barry did what.
