Cities IG - 9-21-24

Episode Transcript

Speaker 1 (00:00):
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(00:21):
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Speaker 2 (00:39):
Next up this Saturday Morning, Knowledge is Power hosted by
Rob Kane of Cities Insurance Group. If you have a
question for Rob and would like it answered on an
upcoming show, email him at r Kane at CITIESIG dot
com and now Rob.

Speaker 3 (00:55):
Kin Harry one and welcome to Living in Leclair. This
is a periodic segment of Knowledge is Power made possible
through the generosity of Rob Kine and City's Insurance Group.
I'm Wayne Wally. I'm currently the president of the Leclair
Tourism Board and your host of Living in Leclair or
what I like to do is just talk about what
it's like living in Leclair and what's going on in town.

(01:15):
Well today with this broadcast, it is Saturday, September twenty first,
a lot going on today. First off, if you don't
know about it already, you might be too late to
get those great treasures. But the Leclair Falls citywide garage
sales continues today on Saturday, September twenty first. Also something
new there is a bit of a well, I guess

(01:36):
you could call it kind of a poker run, only
it's in golf carts and UTVs. So you might see
different processions around town today as people go from garage
to garage to garage. There are some different prizes. It's
all to raise money for Tugfest for the Beers for Vets.
Todd to Brian and very long have been spearheading this
effort the last couple of years, so they decided to

(01:58):
come up with this idea is another fundraising efforts. So
whatever you can do to support this cause, please do
Also this evening again Saturday, September twenty first, the Leclair
Civic Club is starting up again Trivia Nights. They're monthly
Trivia Nights are at the Civic Center on Cody Road.
Tonight it's six pm doors open, seven pm. Trivia starts.

(02:20):
This one is going to benefit the Leclair Marketing Alliance.
Each month the Trivia Knights benefits some other organization group
or other people that are trying to raise funds here
in Leclaire. So come on down play trivia, support your
local groups, and just have some fun at the same time.
I believe also the Civic Club will be selling some
food out of their kitchen, which should be good. But

(02:41):
if you're going to come play trivia, you can bring
your own food. You can bring drinks, beer and wine only.
No hard lik or please, But again, come on down
and join us. So now for today's episode, our guest
is going to be Ryan Burschette. Well, Ryan, thank you
for joining us on living in Leclair. Today, we'd be
nice to talk a little bit about the Mississippi River

(03:02):
Distilling Company and how you got started. I mean, you
were a meteorologist here in town and then now you're
distilling whiskey. How did you make that transition and how
are things going?

Speaker 4 (03:11):
I just really like whiskey, Wayne, No, it was you know,
I grew up in family business. My dad and his
three brothers ran a road construction company for It's still
in existence over fifty years. Dad's gone, but his brothers
are still there working on it. And I think that

(03:32):
I didn't understand the lifestyle that went with that, of
how we grew up in that that that would be
something that would appeal to me until you know, I
had worked another job for a while and I spent
fifteen years in TV and the state of Iowa was
looking to open things up for distilling in the state,
mainly as a tourist opportunity. Back in the nineties. The

(03:52):
state liberalized a lot of the laws as far as
wineries were concerned, and had great success. We have over
ninety wineries in ninety nine counties, and we don't necessarily
grow grapes around here. Nothing against out of wine, but
we grow a lot of corn, and that's what Bourbon's
made out of and most of the vodka in the
United States. So there's no reason why we should be

(04:14):
importing stuff into our state. We should be exporting this
stuff out of our state, and so they were looking
to change that and got word of that and just
thought it was an interesting enough opportunity to look into more.
And my brother and I started working on a business
plan and doing some training, thinking that if the worst
thing that ever happened was we learned more about.

Speaker 5 (04:32):
Whiskey, well, that was still fun.

Speaker 4 (04:34):
And I don't know that if there was ever a
day where we sat down and said, should we do this, Yes,
let's go. You know, it just kind of evolved over
time until we got to the point that banks were
serious about giving us some money and we're thought, I
guess this is too far to turn around. And we
fell in love with Leclaire right from the beginning. We

(04:55):
just felt like it fit here so perfectly. And that's
kind of the cool thing about craft distilling in Iowa
is even to this day, we're fourteen years old, it's
still concentrated in.

Speaker 5 (05:07):
The rural areas.

Speaker 4 (05:09):
You know, we don't have giant distilleries in downtown Des
Moines or Cedar Rapidios kind of thing.

Speaker 5 (05:15):
They're out in the country.

Speaker 4 (05:17):
They've created some agritourism across the state that's really cool
and We've been excited to be a part of that
from the very beginning, and we've gone through a lot
of different iterations over the fourteen years that we've been here,
that we've grown and changed and pivoted and danced and
done all the things that you do as a small business.
That allows us to still be here and I think,

(05:41):
you know, gosh, looking over my shoulder, to become you know,
an anchor of from a tourism standpoint and from a
culture standpoint here in the Quad Cities of one of
the things that is the flavor of the Quad Cities.

Speaker 5 (05:53):
So yeah, very good. I mean, yeah, you talked about that.

Speaker 3 (05:56):
You chose Leclaire as the location, and originally you could
only just distill and give tours. Yeah, now you have
the Celebration Center, you have a bar, you have everything
overlooking the Mississippi. So you have expanded here and you
have another location in Davenport as well. What brought all
that on and how are you able to accomplish that?

Speaker 5 (06:16):
It's been an evolution over time.

Speaker 4 (06:18):
You know, when we first got the law changed to
be we were very active in the legislative process to
make it legal. In Iowa, you could always distill in Iowa.
I was the number one beverage alcohol producing state in
the country. But you don't know that because it's not
bottled here, but train cars full, barge loads, tanker truck
full of what's called grain neutral spirits go out of

(06:41):
this state. And what it is is pure corn beverage ethanol.
And if you want to make vodka you just add
water to it. It's made at places like grain processing
and Muscatine and Archie Daniels, Midland and Clinton and spots
like that. Alcohols a tremendous preservative. If a teetotaler is listening,
and if you knew how much alcohol is in everyday

(07:02):
products that you use, you're probably.

Speaker 5 (07:04):
Going to be disappointed.

Speaker 4 (07:05):
But it's in toothpaste and mouth washed vanilla extract, food stuff,
I mean, all kinds of things.

Speaker 5 (07:11):
It's a wonderful preservative.

Speaker 4 (07:13):
But anyway, we over the years have you know, watched
this thing change where we got the laws so that
we could sell a couple bottles and give a tasting,
and then we immediately went to work saying, hey, look,
the experience that people have when they go to a
winery or brewery is not the same as what they're
having at a distillery because we're at a disadvantage with
these laws. And it took us about five years, but

(07:37):
we finally got that changed and I opened it up
so that we.

Speaker 5 (07:39):
Could have a cocktail bar.

Speaker 4 (07:42):
We had to use our products, and so we did that,
and then ironically during COVID, you know, we pivoted and
made hand sanitizer for a couple of months to save
the business while it was closed. Some of the laws
were then liberalized even further to allow us than to
sell wine, and then it opened it up for beer.

Speaker 5 (08:01):
And once we could sell.

Speaker 4 (08:02):
Wine and beer, well, then we'd have people asking us
for event space that we didn't have room for. The
building next door was available, we expand into that. Now
we're doing the events. Another year later, the law changes again,
allowing us to have two locations in the state of Iowa.
We needed room for a bottling line. For twelve years,
we'd bottled everything by hand, and there happened to be

(08:24):
a distillery license in downtown Davenport that it wasn't getting
by so great, and so we purchased that license. One
of the hard parts about opening a distillery is all
the paperwork with the federal government that goes with it.

Speaker 5 (08:36):
With it an.

Speaker 4 (08:37):
Already established distillery. All we had to do is fill
out one paper that said here's a new owner. And
so we did that, and we put the bottling line
and warehousing in the back of that building. And then
as long as we're down there, we might as well
have a second tasting room, and so that brought us
the Downtown Lounge, and we're right down in a cool
spot of downtown Davenport that's kind of been revitalized with

(09:00):
the picture house showing up and the brewery Great River
Brewing opening back up, and there's kind of a revitalization
happening on our little block. Ironically, when we started, when
we opened in Mclair, decided to build here. Our decision
process was between where we are now in Leclair and

(09:22):
the building that the last picture house is in. We
had actually shopped that building. Fortunately, we thought that it
was still a threat of flooding and we didn't go there,
and it turned out it.

Speaker 5 (09:37):
Was and it went underwater.

Speaker 4 (09:38):
So, you know, we hoped that the city's done a
lot of work down there to mitigate that, and we
hope that that is a never happen again.

Speaker 5 (09:45):
Kind of situation.

Speaker 3 (09:45):
So now where the celebration center is. You know, I've
lived in Leclair now for I think it's eighteen years,
and that building looked nice. It looked like it was new,
but it was empty and kept being empty. And he
kept wondering, why is this empty? Because you had arts works,
you had rousalberries, you had all these other businesses in
these buildings hit that stayed empty.

Speaker 5 (10:06):
How are you able to get it and put something
in there.

Speaker 4 (10:09):
Well, the guy who had it had developed it kind
of as a spec building, hoping to get a restaurant
or something in there. And it sat there for about
three years and during COVID things were looking bleak in
the real estate market, and we said, hey, you want
to get rid of this thing, and he said yes.
And so it was just a perfect opportunity because of
our patio right here, it just made sense to kind

(10:30):
of have this all as one campus and it you know,
it gave us a new business opportunity. It also, you know,
solidified our real estate value as being able to own
both sides of that patio space and things like that,
and you know, we realized that, you know, we're landlocked.

Speaker 3 (10:48):
Now.

Speaker 4 (10:48):
What we have is what we have. So it was
a great opportunity and it worked for everybody. So yeah, now,
whether it's.

Speaker 3 (10:54):
Because of the cold or because of COVID, now that
we're getting toward the fall season, you've been doing these
special little buildings that keep people warm where they can
still be outside.

Speaker 5 (11:03):
So to speak, great idea.

Speaker 3 (11:05):
I have to ask what was the genesis to that
and how were you able to actually pull it off.

Speaker 4 (11:09):
Yeah, so you're talking about our cocktail castles, which we
put up these little plexiglass huts out on the patio
during the winter months. And this was really a product
of COVID when we had to have all the spacing
and you know, between tables and things like that, and
we made it through the summer really well, and all
of a sudden, we were moving into the cold months

(11:30):
and we're like, we're only going to be able to
have like twenty people in here at the time because
our tasting room and McLaren is kind of a shotgun,
small and narrow, and so we went and bought some
greenhouses and we put those out on the patio and
people went.

Speaker 5 (11:46):
Nuts for it.

Speaker 4 (11:47):
They loved it because it was a unique experience. They're
able to still be outdoors during the winter months. You know,
we put little heaters in them and stuff, and it
was just you know, unique enough, and they were able
to be in a controlled space there, you know, where
they could you know, not have to worry so much
at the time about who they were with and that
sort of thing. Well, then we went to take that

(12:09):
down at the end of the year and it didn't
come down, and just like little panels and stuff like
that came together in a million pieces, and it came
apart in a million pieces, and we're like, we're never
going to be able to put these things back together again.
And so we had a local contractor work with us
to build these plexiglass huts that we can take up
and down and they come apart in panels, so they're

(12:29):
a little easier to put up year to year, and
they go back into a storage shed.

Speaker 5 (12:32):
But we put three of.

Speaker 4 (12:33):
Them out there and people make reservations for them and
they get to come out with their friends, with family
and enjoy a little bit of winter time on the patty.
It's still cool in there, like we tell people, bring
your jackets, bring a blanket, bring some food. But it's
warm enough that even during the coldest months people can
gather out there, so it's fun nice.

Speaker 3 (12:52):
Now in terms of the types of products you have now,
you obviously started with bourbon or whiskey and vodka and
all this. Correct me if I'm wrong. I think you've
won several awards as well. What types of things are
you making these days?

Speaker 4 (13:05):
Well, if you can make it out of grain, we
probably have tried it. And one of the important things
that we do is everything that we make is made
from grain source right from the farmers who grow it,
and it's all from within twenty.

Speaker 5 (13:18):
Five miles of artist story.

Speaker 4 (13:20):
So our corn comes from here in Leclair, Ryan and
Dan Clark, just a couple of miles west of town.
Our Rye comes from Fulton, Illinois, Jim and Dave Weary.
They've got a bunch of sandy river bottom soil that
doesn't grow corn very well, but it'll grow rye.

Speaker 5 (13:33):
And so they grow Rye. And then our.

Speaker 4 (13:37):
County Treasurer Tony Kenobi grows wheat and barley for us
out by the Davenport Airport. He is an avid John
Deere tractor collector antique tractor collector, and so he approached
us about, hey, could I grow some corn for you?

Speaker 5 (13:51):
And we said, well, we have a lot of corn.

Speaker 4 (13:52):
But we could use wheat and barley, and so he
plants a few acres of that for us every year,
and so it's all local. But rum is made from sugarcane,
Tequila is made from cactuses.

Speaker 5 (14:04):
Things like that.

Speaker 4 (14:05):
We don't make those, but we make the grain stuff.
And so primarily we make our vodka, which is one
hundred percent corn, and then that can be made into gin,
which is redistilled with botanicals for our River Rose gin.
Then that vodka is also uses the base for all
of our liqueurs, so we make a coffee liqueur. We
make our Irish cream liqueurs. Our Irish cream salt and

(14:28):
caramel is one of our most popular products, and it's
that corn alcohol base with a real dairy and salt.

Speaker 5 (14:36):
We actually put salt in it. People are like, how
do you get that flavor? Well, we just put.

Speaker 4 (14:39):
Salt in it, yeah, and butter and it's delicious. Then
the other things we make are two different whiskys. We
make a corn based whiskey which is our bourbon. It's
a corn, wheat and barley, and we make a rye
whiskey which is a ninety five percent rye and five
percent barley and those then after aging, get made into

(15:01):
other products like our bourbon. We have a local beekeeper
that we get honey from.

Speaker 5 (15:06):
We make Cody Road honey.

Speaker 4 (15:07):
And we get maple syrup from Great River Maple and
Garnavillo isola and we make Great Cody Road maple. We
have our top selling product is our Cody Road Old Fashioned,
where we take our bourbon along with bitters and sugar,
let it rest for a couple of months along with
the barrel staves so that it gets some extra oak flavor,
and then that is ready to drink. All you gotta

(15:28):
do is port in the glass over ice and it's
ready to go. So we take these different base spirits
and then we augment them into other products, but we
make over. I think right now we probably have at
least twenty different bottles on the shelf here at the distillery,
and it's always changing, coming up with new ideas and
fun stuff.

Speaker 3 (15:45):
Now this is a question, Maybe it's not right, maybe
it is. I've often thought of, you know, Scotch. You
often see that it's twenty years old, twenty five years old,
twelve years old. They make a big deal about the age.
And now that you've been in business here doing this
for fourteen years. Are we at that point where you're
bringing out some aged bourbon or doing something like that.

Speaker 5 (16:04):
Yeah.

Speaker 4 (16:04):
Each year in December we release an anniversary bottle and
usually those are in the six to eight year range.
The difference between Scotch and bourbon is bourbon number one,
besides the fact that it has to be made in
America and Scotch has to be made in Scotland. Bourbon
always goes into a new charret oak barrel. You can't
use the barrels twice and call it bourbon, really, and

(16:26):
so those barrels are burned on the inside and the
whiskey goes in there and you get a really intense
flavor and color out of that barrel right away in
the first few months, and over time you get into
more of the sugars of the oak and that helps.

Speaker 5 (16:40):
It to settle.

Speaker 4 (16:42):
But you won't see a whole lot of bourbons in
that fifteen to twenty range because it turns to motor
oil and there there's so much barrel to it and
everything whatever. Then those barrels are disassembled and sent overseas
to Scotland, Ireland, to the Caribbean for rum and those
kind of things, and they have Cooper's there who take
those staves and put them back together and make them

(17:03):
into new barrels and well used barrels essentially, And so
Scotch is typically smoked barley and then it's put into
used coopridge.

Speaker 5 (17:12):
So right away you can have.

Speaker 4 (17:15):
A bottle of twenty year old Scotch that doesn't have
the color of four year old jim bean because it's
going into a used barrel, it doesn't have all.

Speaker 5 (17:22):
That new char there to color it all.

Speaker 4 (17:24):
Whiskey comes off the still clear like Vodka's the time
in the barrel that gives it the color, and so
it takes longer time to get the flavors out of
the oak, It takes more time to get color and
those kind of things, and so it's just a different production.

Speaker 5 (17:38):
Process and finishing process than for bourbon.

Speaker 4 (17:41):
And so that's where the time is really necessary for
Scotch in order to you know, you definitely want to
be in the five to eight year range for scotch,
and where for bourbon a shorter time period. You're typically
around four, which is where our regular stuff is aged
at four years would be.

Speaker 3 (17:59):
For so So how did you learn all this? I mean,
as I remember, right, you went to Iowa State cyclone exactly,
and here you are very close to Iowa, so there's
always that rival race.

Speaker 5 (18:10):
I'm sure it is a cycling state.

Speaker 3 (18:11):
This year when it is, I realized, I realized, But
how did you learn all this? I mean, if you
went to school and you became a meteorologist, was there
a minor in spirit making?

Speaker 5 (18:22):
Iowa State?

Speaker 4 (18:23):
Maybe should look into that. I should talk to them
about that. But it was a process of the industry
was new. When we started, we opened, there were about
three hundred of these distilleries across the country. Now nearly
fourteen years later, I actually just got an email this
morning from the American Craft Spirits Association with their newest

(18:45):
survey the data from that and there, for the first
time there were over three thousand craft distilleries in the
country three thousand and seventy.

Speaker 5 (18:52):
I didn't realize that.

Speaker 4 (18:53):
Yeah, so, I mean it's it's you know, ten times
the growth over the fourteen years that we've been open.
But we started there. We went to Michigan State and
did some study. They had a seminar that we could
go and take part in. And learn a little bit
when we were doing our business planning, but really most
of our education came from when we started. The companies

(19:15):
in America that were making distilling equipment were making it
for gym bean, for ethanol.

Speaker 5 (19:19):
Plants, for huge production.

Speaker 4 (19:21):
There weren't many people making the little stuff, and the
people who were hadn't been out of very long.

Speaker 5 (19:26):
It was kind of like, oh boy, what's going on.

Speaker 4 (19:27):
But in Germany it is legal for farmers to preserve
their grain by distilling it, So every farmer has a
small pot still out in his barn. And the guys
who were building brut kettles over there a long time
ago figured out there was a market for small distilling
equipment in Germany and they started making that stuff. And
so there are three big producers, all within about an
hour drive of each other in southern Germany, one of

(19:50):
which was brand new to the North American market and
had just brought over a guy from Austria who was
living in Chicago and starting his own distillery, and it
was the North American sales representation for this equipment.

Speaker 5 (20:01):
We were close.

Speaker 4 (20:02):
Enough that we could drive into Chicago work with him
hands on training, helping us with our business planning, doing
all this stuff while and then once we eventually bought
our equipment from them, we traveled to Germany and studied
over there with them, did some training there, saw our
equipment while I was being built, came back here. They
came over put it together with us. Has been back

(20:23):
a few times since. And the thing that's great is
they've become the guy who helped us develop our recipes
and stuff has just become a family friend. Matter of fact,
this summer, my whole family five traveled to stay with
them for ten days and took us to the mountains
in Italy and through Austria.

Speaker 5 (20:41):
And the Alps.

Speaker 4 (20:43):
And their daughters come and lived with us a couple
of summers, and my mother has gone and stayed with
them in Germany. So it's been a great relationship and a
lot of fun. But we credit them with a lot
of what we've learned.

Speaker 3 (20:55):
Now, when you talked about the barrels earlier, you're not
just getting mine, getting rid of us in the right word,
but sending them on to be re put together for
Scotch barrels or whatever. You sell some of them too.

Speaker 4 (21:07):
Yeah, we don't have any contracts with Scotch distillers, that's
what the big guys do, but most of ours go
to breweries.

Speaker 5 (21:13):
They want to age.

Speaker 4 (21:14):
That's a hot thing to age craft beer in them. Otherwise,
we have folks all the time looking for barrels, so
we sell them here for a hundred bucks and have
try to have some stock on hand most of the
time if people come by and look for them.

Speaker 3 (21:25):
Now, how can people find all the different things you make? Guys,
I'm looking at these different ones, the Iowish, Cody Road bourbon,
all these different things. Can you only buy them at
the distillery or where can you find it?

Speaker 5 (21:39):
These days?

Speaker 4 (21:39):
Well, if you're looking for some of our you know,
like liqueurs or some of our smaller releases and things
like that, that's all. The distillery is always the best place
to go. And you can come to Leclair or Toavenport.
We keep all the bottles of both places, so that's
everything's available there. But sometimes people are still surprised to
find out that, oh, I can go to High Ve
or I can go to Fairway, I can go.

Speaker 5 (21:59):
You know, pick this stuff up.

Speaker 4 (22:00):
And so the best thing you can ever do for
us is anywhere across the state of Iowa. Illinois is
walk into any liquor store anywhere you buy liquor, and
especially if you notice they don't have it, and be like,
do you have Cody Road?

Speaker 5 (22:12):
Do you have Irish Cream? Oh you don't.

Speaker 4 (22:14):
Oh gosh, that's terrible. I guess, I guess I'll take
a bottle of water.

Speaker 5 (22:19):
And you know, ret.

Speaker 4 (22:21):
Bars and restaurants all over the Quad Cities and Oliver
Eye and Illinois carry our stuff.

Speaker 5 (22:27):
We we have. This one always surprises people.

Speaker 4 (22:30):
We work with the Aviary in Chicago, which is one
of grant ackets if you're a if you're a chef head,
a world famous chef in Chicago that owned does a linea.
They buy our rye whiskey by the barrel and to
use it in their their shops. Royster and a linea
and the Aviary and so if you're ever out there,

(22:51):
that's kind of cool and and one of a place
where we like to hang our hat of Hey, you
know we can we can run with the big dog.

Speaker 5 (22:58):
So there you go, So I take it.

Speaker 3 (23:01):
Then you and Garrett occasionally make these treks across Iowa
to check out the liquor stores and say, hey, where
is it.

Speaker 4 (23:06):
We have a couple full time salespeople that that's what
they do one night here based out of the quad
cities here and another in Chicago that are out, you know,
trying to get stuff on the shelves and fight that
fight with the big guys. So but we have great support,
especially locally from all the retailers to carry our stuff.

Speaker 3 (23:26):
Well. Very good las of Leclair resident and another a
fellow Leclaire business owner, glad you're here. Glad you decided
to come to Leclair and create this special place where
people can come and I take it.

Speaker 5 (23:36):
Tours are still available if you want to come in
and you explain how the whole process is.

Speaker 3 (23:41):
And I think the other little thing we hadn't talked
about is you set all your grain in corn come locally.

Speaker 5 (23:47):
But on the bottle.

Speaker 3 (23:48):
Do you still do the little thing where you can
follow online to find out where it's from or you
used to.

Speaker 4 (23:52):
Be able to look it up on our website of
where your grain came from and everything, and then over
the years we found that nobody was going to those websites.
We're doing a lot of work to make that happen,
and so we've stopped doing that because it didn't seem
to appeal to people, but certainly if you ask, I
can tell you where the grain for every single bottle
came from because we've had the same producers now for

(24:14):
probably going on eight ten years.

Speaker 5 (24:15):
So yeah, that's fantastic.

Speaker 3 (24:17):
Well, Ryan, I want to thank you for joining us today,
for living in Leclair, and best of luck. We're getting
into the fall season, so think about going to those
cocktail castles in Leclair and coming out to distillery and
try some of this award winning spirits that Ryan and
his crew have been able to create.

Speaker 5 (24:33):
Here. Hi, this is Rob Kane, and I just want
to remind you it's all there in Leclair.

Speaker 6 (24:38):
Let's cruise in Leclair. Come explore the mighty Mississippi River
in style, comfort and convenience. The Twilight, at one hundred
and twenty six feet in length, has the power and
accommodations to make your next freshwater cruise one to remember.
From one and a half hour cruises to a two
day trip, you'll find a package that's perfect for your
next visit to Leclaire, Iowa. Coveted as the most elegant

(24:59):
river bo to be launched in the last one hundred years,
the Twilight was carefully designed and built by Captain Dennis
Strone to replicate the lavish steamboats popular in the Victorian
era around it stern in high attention to our innate detailing.
Please up your classic riverboat experience mile after glorious mile.
You'll enjoy the best of the Mississippi with all the
ease of modern amenities. Book your Twilight Riverboat Crews in.

Speaker 1 (25:23):
Leclair today turning sixty five soon. It doesn't cost anything
extra to work with a well mark agent. Let's work
together to find the right Medicare supplement plan for you.
Call Rob Kine with Cities Insurance Group in Leclair at
five six three three five nine zero eight five four
to talk about your Medicare supplement options. Rob Kaine is
a local authorized independent agent for well Marked Blue Cross

(25:45):
and Blue Shield of Iowa. To be eligible, you must
reside in the service area of the plan. Well Marked
Medicare Supplement insurance plans are not affiliated with any government agency.

Speaker 2 (25:56):
Thank you for listening to this week's edition of Knowledge
is Power. If your host Rob Kane. If you have
a question for Rob and would like it answered on
an upcoming show, email him at r Kane at CITIESIG
dot com. Please tune in again next Saturday morning,