Pipeman Interviews Forrest Williams of Bulleit at Bourbon & Beyond 2025

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Bourbon & Beyond is the World’s Largest Bourbon, Food & Music Fest

Bourbon & Beyond Kicked Off America’s 8 Biggest Days In Music on September 11-14 In Louisville, Kentucky  

World’s Largest Bourbon, Food & Music Festival Featured Headliners The Lumineers, Benson Boone, Alabama Shakes (Thursday), Phish, Khruangbin, Joe Bonamassa (Friday), Sturgill “Johnny Blue Skies” Simpson, Jack White, Vance Joy (Saturday), Noah Kahan, Goo Goo Dolls, Megan Moroney (Sunday), Plus Dozens More Rock, Americana, Bluegrass And Alt Rock Artists Along With Elevated Bourbon & Culinary Experiences.  

The seventh Bourbon & Beyond welcomed fans from over 50 states and around the globe and over 120 music artists on five stages to Louisville, Kentucky over the weekend. The World’s Largest Bourbon, Food & Music Festival was held from September 11-14 at the at Kentucky Exposition Center in Louisville, Kentucky and featured an incredible music lineup of music legends and rising stars with headliners The Lumineers, Benson Boone and Alabama Shakes on Thursday; Phish, Khruangbin and Joe Bonamassa on Friday; Sturgill “Johnny Blue Skies” Simpson, Jack White and Vance Joy on Saturday; and Noah Kahan, Goo Goo Dolls and Megan Moroney on Sunday. The lineup also included Cage The Elephant, Pat Benatar & Neil Giraldo, Collective Soul, Mary Chapin Carpenter, Iron & Wine, Trombone Shorty & Orleans Avenue, Switchfoot, Third Eye Blind, Ringo Starr & His All Star Band, Pixies, Lake Street Dive, Dashboard Confessional, Foreigner, Blues Traveler and many others.  

This year, Bourbon & Beyond’s newly expanded footprint doubled the square footage of past layouts, and made greater use of the Kentucky Exposition Center’s infrastructure, creating a more comfortable and resilient experience for fans. In addition, all festival passes included FREE access to amusement rides inside Kentucky Kingdom.

This year’s festival was packed with unforgettable performances, surprise collaborations, and historic moments that will be remembered for years to come.   Take some zany and serious journeys with The Pipeman aka Dean K. Piper, CST on The Adventures of Pipeman also known as Pipeman Radio syndicated globally “Where Who Knows And Anything Goes.”  

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Episode Transcript

Speaker 1 (00:04):
Hi, you have done too.

Speaker 2 (00:06):
Yes, that's true.

Speaker 3 (00:09):
For wow, for you you.

Speaker 4 (00:22):
This is the pipe man here on a bunch of
pipe man W four C Y radio, and I'm here.

Speaker 1 (00:27):
With Forrest Williams from Bullet Bourbon.

Speaker 3 (00:29):
Nice and okay, I'm really excited.

Speaker 4 (00:32):
You brought me four different bourbons and whiskeys and all
these different flavors.

Speaker 1 (00:39):
So that's correct.

Speaker 3 (00:40):
Cool.

Speaker 2 (00:41):
As we hang out, you're gonna find out my stories
are a lot more interesting with the drink in your hands.

Speaker 1 (00:45):
So I had to come well prepared.

Speaker 4 (00:46):
There you go, So let's start there. Well, let's actually
back up. Where did Bullets start? What's the story there?

Speaker 1 (00:56):
Looking back?

Speaker 2 (00:56):
Kind of a strange time to have started a bourbon brand.
Bullet was founded by a gentleman named Tom Bullet back
in nineteen eighty seven, and if you look at bourbon
sales nationally, they declined in nineteen seventy two, they declined
in seventy three. Every year from seventy two all the
way through to nineteen ninety nine, bourbon sales would decline
each and every year. So it was obviously something that

(01:17):
Tom started as a passion project. It was certainly not
jumping on the hype train that Bourbon is happy to
be riding these days.

Speaker 4 (01:23):
Right, And what do you think the difference is that
we have it riding high now but declining.

Speaker 3 (01:30):
Then.

Speaker 2 (01:30):
There are a lot of different reasons that go into it.
But at the end of the day, people have found
we're making a lot of good stuff here in Kentucky
and they want a little part of it in their glass.

Speaker 4 (01:38):
And you know what I think of I'm like, people
are willing to turn off the news and just drink.

Speaker 1 (01:44):
Oh for sure. Yeah, Like my story is the news
is a little bit better with a drink in the head.

Speaker 3 (01:48):
Yeah, exactly. So what do we have here? You have
four different bottles here for sure.

Speaker 2 (01:52):
So what I've brought for you today are four of
our highest end expressions of Bullet. First thing that we're
going to be trying is the newer to market Bullet variations.

Speaker 1 (02:02):
It's called Bullet Single Malt.

Speaker 2 (02:04):
It is an American single malt whiskey, which is a
brand new category, was just approved for sale back in
December of twenty twenty four, So this is getting in
early on a new American whiskey boom. Then behind that
we have Bullet Bourbon tenure. This is a ten year
expression of the original Bullet bourbon. A lot of people
when they think bullet, they think orange. This is the
elevated version of our orange label. A little bit more

(02:26):
time in the barrel here in Kentucky to pick up
more flavor. Then we've got our bullet Rye ten year,
same exact story. Bullet is known well for our Rye
whiskey whenever we step outside of bourbon. This is the
little bit more time in the barrel variation that sticks
with you. And then the last thing that we have
is bullet, bottled and bond. The Bottled and Bond Act
is one of the oldest laws that governs any food

(02:48):
or beverage product, and it means that you're gonna have
to have a whole lot of transparency to your bourbon.
Be opened to brand new distillery down in Shelbyville, Kentucky
in twenty seventeen, and this is some of the first
stuff off the Still Distillery.

Speaker 3 (03:01):
Nice. And speaking of transparency, one thing that.

Speaker 4 (03:04):
I really loved is in a I think it was
a press release that was put out, you actually put
the ingredients of some of your different flavors. Oh, for sure,
so people can buy it online, but they see what
is actually in it.

Speaker 2 (03:23):
Yeah, throughout this whole interview. If you've got any questions
about what makes up these whiskeys, I'm more than happy
to talk about it. It is pretty cut and dry
and something we're proud to be able to share.

Speaker 4 (03:32):
So my first question for people that don't know, because
Kentucky people.

Speaker 3 (03:37):
They know bourbon, Oh we do they know whiskey.

Speaker 4 (03:41):
I don't know if South Florida people do so much,
or California people do so much, or New York people
do so.

Speaker 3 (03:47):
Much as somebody from Kentucky.

Speaker 4 (03:52):
What's the difference between a mall, a rye whiskey the
different types of bourbon and whiskey.

Speaker 2 (03:59):
So best answer that we might need to back up
a second, say what even is whiskey?

Speaker 4 (04:04):
Yeah?

Speaker 2 (04:05):
Yeah, there are quite a few different spirits that you
can buy on the shelf. Whiskey is one of them,
Brandy is another, rum, vodka gin, and every single one
of those, with the exception of vodka and gin, are
based on what did they start off as. Brandy is
going to be a wine that has then been distilled,
a rum is going to be sugarcane that has been

(04:26):
then distilled, and whiskey is just beer that has been
distilled and the biggest separations that come from different varieties
of whiskey. Or two, what kind of grain are you
using to brew up that initial beer?

Speaker 1 (04:38):
And where did you do it?

Speaker 2 (04:39):
Bourbon whiskey is a product of only the United States,
and here in Kentucky we make a little bit over
ninety percent of it.

Speaker 4 (04:46):
Wow, And what is the difference between bourbon and whiskey?

Speaker 1 (04:50):
Sure?

Speaker 2 (04:51):
So, bourbon is a very very specific type of whiskey.
It's to use the label Kentucky Straight Bourbon whiskey on
your product, you have to jump through more hoops than
any other product on your li your shelf. For it
to be bourbon, it must first meet all the definitions
of whiskey. But in addition to that, it must be
made out of at least fifty one percent corn. And
then it gets aged in a brand new barrel. So
as soon as it goes into that barrel, it will

(05:12):
be a used barrel. You can't do bourbon on it
again and again has to be made right here in America.

Speaker 4 (05:18):
So and like, okay, I'm looking at your brand of
whiskey and bourbon.

Speaker 3 (05:23):
What makes me?

Speaker 4 (05:25):
Well, what would be the reason why I would pick
yours over anybody else.

Speaker 2 (05:30):
For sure, So, especially when Bullet launched a really good
rule of thumb for the recipe of any bourbon that
you're going to run into was about seventy five percent corn,
fifteen percent of what they call the flavoring grain or
the small grain, which is either wheat or rye in
most cases, and the last ten percent was malted barley,
which just helps kick off the brewing process back when

(05:52):
it's a beer. And when Bullet first showed up, we
decided to shake things up. We continually use the term
frontier whiskey to describe us. We are always pushing the
boundaries of what people are expecting out of a product,
and our Bourbon whiskey instead of having that fifteen ish
percent rye content, we used twenty eight percent. We nearly
doubled the rye content. Well, yeah, and what that's going

(06:14):
to lead to if you think about breads, corn bread,
very sweet, rye bread, very spicy, it's just going to
add a little bit more of that flavor.

Speaker 1 (06:21):
And well, it really took off.

Speaker 2 (06:23):
Especially in the bartending community, because extra rye adds extra spice,
and if you look at a cocktail recipe, there's not
too many that call for adding spice to it. So
if the whiskey can bring that to the party, then
it's going to make a more ill rounded cocktail.

Speaker 3 (06:35):
So you maybe think of something of some eight.

Speaker 4 (06:39):
A is not well schooled in whiskey and bourbon, so
a rye is made from the same thing.

Speaker 3 (06:47):
Rye bread is.

Speaker 2 (06:48):
Absolutely to be a rye whiskey much like a bourbon whiskey.
It has to be at least fifty one percent rye.
So you're just crossing that barrier. So it couldn't be
both a bourbon and a rye at the same time.

Speaker 4 (06:57):
But so why do you pick a rye opposed to
a sour though or uh? And I'm asking us because
people with assets or a pumper nickel or whatever.

Speaker 2 (07:07):
Some of the regulations that we have to follow, the
grains have to fall into a category called cereal, basically
anything that kind of looks.

Speaker 1 (07:13):
Like grass while growing.

Speaker 2 (07:14):
And especially in early America when our whiskey traditions were
being formed, rye grew really well in northern areas Pennsylvania
and Maryland rye we're both really prolific styles of rye
in the early days of America. So it's all very
tradition based.

Speaker 4 (07:27):
And why do you think Kentucky is the play that's
the home of bourbon and whiskey, and specifically bourbon.

Speaker 2 (07:33):
To put it simply and boastfully, we do it better
than everyone else. But to give a little bit more
reason and a little bit more backstory to it, it
is because of several different factors. The first and the
most common one that you're going to be hearing is
about our limestone water. Here in Kentucky, we sit on
a gigantic bed of limestone, and that limestone is going
to add calcium and magnesium to the water, and it's

(07:54):
going to strip the water of iron that really helps
the fermentation process. And nowadays we could fix water and
add those and we could remove the iron no problem.
But in very very early America, it just you would
accidentally make better whiskey if you were here in Kentucky.
And then when you stick it in a barrel, our summer,
so they get hot, but not incredibly hot. We hit
right around one hundred on our hottest days, and that

(08:16):
heat is going to force the whiskey into the wood
to pick up a bunch of flavor, but then it
cools right back off, which is going to pull it
back in and share the flavor with the rest of
the barrels. We just are at the intersection of good
water and good climate.

Speaker 3 (08:27):
I love it.

Speaker 4 (08:28):
And so mister Bullet started this way back when in
time when bourbon and whiskey was on the down slope.

Speaker 3 (08:37):
Why would you start something on the down slope?

Speaker 2 (08:40):
Well, I mean a lot of different reasons, but the
only way that you could really explain it is passion.
If you want to jump on a sinking ship, you
were not doing so because you're trying to hitch a
ride somewhere exotic. You are doing so because you're trying
to bail the ship out. And not only was able
to weather that initial storm. When we introduced our rye whiskey,

(09:02):
rye whiskey was kind of a dying breed and it
very quickly became the standard for rye whiskeys today.

Speaker 3 (09:08):
Wow, and what do you think made that transformation?

Speaker 2 (09:12):
Fertile rye whiskey of rye whiskey was just something people
weren't all that familiar with. All of the distilleries that
were making rye whiskey were shut down during prohibition.

Speaker 1 (09:20):
Prohibition curd In.

Speaker 2 (09:21):
Nineteen twenty and only six licenses were issued nationwide for
a medicinal whiskey license, and none of those were in
Rye country. So Rye was kind of a dying breed,
but certainly something with a little bit of tradition and
heritage that we needed to bring back to the world.

Speaker 4 (09:35):
Nice, okay, And so what else do you want to
tell the listeners about the background of this whiskey and
what has brought us here today?

Speaker 2 (09:45):
Well, what's brought us here today is we are thankfully
right in our own backyard. Our distillery where we make
all of our bullet is just about thirty forty minutes
down the road from we're in Louisville at bourbonam Beyond
in Shelbyville, Kentucky.

Speaker 1 (09:57):
We make whiskey there and.

Speaker 2 (09:58):
Bullet love seeing apart of anything that we can do
a in our hometown and be supporting artists. We really
like to support the music scene, the culinary scene, and
Bourbon and Beyond is really the cross roads of all
of those.

Speaker 3 (10:10):
And how long have you been participating in Bourbon and Beyond.

Speaker 2 (10:13):
We've been with Bourbon and Beyond since it opened up
as a festival, which I believe was six or seven
years ago.

Speaker 4 (10:17):
Which surprises me that we haven't talked before. I know,
but what cool festival, Like what great idea by Danny
Wimmer when it first started, like because these aren't the
normal festivals for the Danny Wimmer there for sure.

Speaker 3 (10:32):
It's amazing.

Speaker 2 (10:33):
Yeah, giving not just the artists but all of the
enders participants their own stage. I mean this weekend, Bullet
is going to be on the fork and Flask stage.
We have Doug Kraigle, who is formerly our lead whiskey educator,
but now he's in charge of all of our distilleries
here in Kentucky. He's going to be on that stage
with Chef Demeris Phillips talking about how Bullet makes the meal.
We just have so many opportunities to bring the spirit

(10:55):
and show off these products are also rock stars, not
just the people on the stage.

Speaker 4 (10:59):
Night and a little tibbit of why people listening should
bring Bullet to their dinner.

Speaker 2 (11:07):
Little tidbit of why they should bring it to their dinner.
It goes back to how well these cocktails work out.
A little bit of a spice in that cocktail is
always going to be missing in that flavor, and a
well rounded meal deserves a well rounded cocktail.

Speaker 4 (11:19):
There it is, There it is, And so let's see
what these are all about. Shike, Let's really forget the words.
Let's see the action of what these are about. So
we're going to do some taste fest in here. Which
one are we starting.

Speaker 2 (11:32):
We're going to be starting with bullet single molt. Again,
this is a newer category in American whiskey. Straight American
whiskey always has to be aged in a brand new barrel,
but malt whiskey isn't something that America is really well
known for. It's something that we more associate with the
Scotch and Irish whiskies.

Speaker 1 (11:47):
Of the world.

Speaker 2 (11:48):
So this is taking the idea of a Scotch whiskey
but using all of the things that make American whiskey
so distinct. The recipe for this is one hundred percent
malted barley. We are going to be fermenting it, distilling it,
and then throwing it in a barrel and treating it
like any other Kentucky bourbon from there, but a little
bit different starting point is going to lead to the
lightest whiskey in this lineup. This is I always like

(12:09):
to think of these in terms of a festival, especially
given the fact that we can hear sound check right now.
This is if I don't have access to ice and
I just want something that's going to be a nice,
easy sipper. This is what I'm bringing out into the
crowd to listen to a show.

Speaker 3 (12:22):
Nice, So let's try it.

Speaker 1 (12:24):
Cheers, cheers.

Speaker 2 (12:26):
So the nose of this really like kind of a
lemon grassy, very floral note, and the finish almost like
a chocolatey cereal, just really really easy.

Speaker 3 (12:36):
And it's funny.

Speaker 4 (12:38):
Yeah you said that because I'm a chocoholic, but I'm
not an alcoholic, and I like this because of a
chocolate face for sure.

Speaker 2 (12:47):
And that comes from that malt or to malt grain.
You're going to get it wet to begin sprouting, and
then you dry it out really quickly. And when you're
drying it out, you're toasting that malt, and that brings
out these really nice cocoa notes and that really shows
through in the whiskey.

Speaker 1 (13:00):
The next thing that we have here is Bullet Bourbon
ten year.

Speaker 2 (13:03):
This is one of the oldest elevated expressions that we
have for Bullet. That time in the barrel is so
important to developing a lot of the sweetness and a
lot of the color. When it comes out of the
still whisky is completely clear. So all the color that
you're seeing comes right from that barrel, and us bullet
tenure has had enough time in the barrel to pull
out a ton of sweetness.

Speaker 4 (13:23):
So for those that don't know, why don't we want
it clear? Why do we want it in the barrel?

Speaker 2 (13:30):
Those of you that don't know, come to Kentucky, come
visit us at the distillery, and I'll pour you some
whiskey before it goes into the barrel, and you will
tell me that the barrel is very important after that.

Speaker 1 (13:39):
Unaged whiskey to be a.

Speaker 2 (13:40):
Vodka or a gin, you have to be distilled up
to one hundred and ninety proof, which is going to
clean up a lot of impurity from the product. To
be a bourbon whiskey, you can't distill over one hundred
and sixty proof. So there's going to be a lot
of things that aren't just alcohol and water in there.
Those are the things that are going to be developing
into really interesting flavors in that time I'm in the barrel.
So unaged whiskey just hasn't have time to mature.

Speaker 3 (14:03):
Let's try it cheers.

Speaker 2 (14:06):
So the nose of this one lots of vanilla and
black cherry. When you take a sip, it has got
all really sweet, almost like a crember let sweetness, and
you can feel that spice I was talking about with
our bourbon rust.

Speaker 3 (14:16):
I was going to say, too, it feels stronger in
my throat.

Speaker 1 (14:19):
Just a little bit.

Speaker 2 (14:20):
The American single mole is right at ninety proof. This
is ninety one point two, So you're a little bit
of a savant picking up that one point two percent
different nice. So the next thing we've got here is
bullet Rye ten. Bullet Rye, like I said, is the
rye that brought Rye whiskey back to the world, and
bullet Rye ten is the oldest expression of our bullet

(14:41):
rye that we have on the shelves today. The nose
of this one, much like the bullet ten here, has
a really big caramely sweetness. But rye I always say
ryan dry ryme for a reason. So with that dryness
of the rye, you're not getting nearly as much sweetness,
and you're gonna get a lot of these big buttery
oak notes from that time that it's spent in the wood,
and again relating everything to a festival, this is if

(15:03):
I'm not allowed to bring a drink in the crowd.
The finish on this one will stick with me long
enough to listen to the whole show and still have
a little bit of a whiskey on the tongue.

Speaker 3 (15:11):
Nice cheers, cheers.

Speaker 1 (15:14):
So very very peppery.

Speaker 2 (15:15):
It's got these minty notes to it, and oh yeah,
and the finish just will not quit.

Speaker 1 (15:21):
This is something that really sticks with you.

Speaker 2 (15:22):
I like to pair this one with a book on
a Saturday afternoon, take a sip every chapter as I'm
reading that it has time to breathe and open up,
and every sip will flavor wise stick with me through
the chapter, and every sip's going to be a little
bit different as it has time to open up. The
last thing that we have in our tasting lineup here
is bullet, bottled and bond.

Speaker 1 (15:42):
So the Bottle and Bond Act is one of the oldest.

Speaker 2 (15:44):
Laws governing food and beverage products, am out in eighteen
ninety seven, nine years before we even had an FDA,
and the Bottle and Bond Act is all about transparency
on the back of the bottle it claims exactly where
it was distilled, which is at our distillery and shelby
the Kentucky. This is some of the first stuff off
of that still, and you're also only allowed to use

(16:05):
spirit from one season. But this is a snapshot of
how Kentucky was in twenty seventeen. So I know we
didn't get to meet at one of the earlier Bourbon
and beyonds, but this is how things were going back
where I work. Nice cheers, cheers, a ton of sweetness.

Speaker 4 (16:20):
It's so funny that I relate this one to the
second one, and the third one closer to the first one.

Speaker 2 (16:26):
So it's no mistake that you're relating these two together.
A bottle of the Bond and the Bullet Bourbon Tenure
both use the same recipe of about two third scorn
one third rye, so they start off with the same base.
The Bullet Bourbon ten year has been in that barrel
a little bit longer, and the barrels are mingled together
by our excellent blending team to produce a really, really
consistent flavor. The Bullet bottle and Bond same recipe going in,

(16:50):
but instead of lingling a bunch of different barrels together
from different years to achieve a consistent flavor. We're bringing
you a little snapshot of how it is in Shelbyville, Kentucky.

Speaker 3 (16:59):
Nice.

Speaker 4 (17:00):
And so you're talking before about them coming to your
distillery doing tasting. How do they go about that? Where
do they go to sign up for that?

Speaker 2 (17:11):
So if you go to let dot com, there is
a link right to our distillery. You can make reservations
all in advance. If you just happen to be passing
through Kentucky or driving along the Bourbon Trail, you can
detour and we have an excellent bar program.

Speaker 1 (17:25):
We can do tasting, so you get to take the
full tour.

Speaker 2 (17:27):
We do a sensory tasting where we take over the
lights and sounds of the room and really try to
round out the entire tasting experience with all of the
other intangibles.

Speaker 1 (17:36):
That are hard to describe.

Speaker 2 (17:37):
And you know, it's one thing to say this is
like a dim rainy afternoon, but it's another thing to
turn it into a dim rainy afternoon while you're tasting
the whiskey and put you right there.

Speaker 3 (17:46):
Yeah, that's way cool.

Speaker 4 (17:47):
Yeah, And so tell us a little bit about what
you've been doing here special at Bourbon and Beyond.

Speaker 2 (17:53):
Here at Bourbon and Beyond, we've got quite a bit
going on. In the general old Mission footprint. Closest to
the one hundred proof stage, we have a bar that
is serving cocktails. We have two, the Bullet Buzz, which
is a bullet rice spicy honey and lemon cocktail kind
of like a hot a little bit of a spicy
version of a bee's knees. And then we also have

(18:14):
a BlackBerry lemonade made with our Bullet Bourbon, so that's
more of the freshing cocktail. In that same area, we
also are offering flights where you can try each one
of these in the same lineup that Iman and I
just tasted them and got a one and three chance
based on who's working. If I'm gonna join you for
those and aalk you through it the same way that
you just heard.

Speaker 3 (18:34):
There you go.

Speaker 2 (18:35):
We've also got at Fork and Flask stage that tasting
with Doug Kraigel and Damarus Phillips, so that'll be a
bullet and bullet and cocktail bearing. And then we have
all of the pores that we just had here available
at the Big Bourbon bar, so we've got a quite
big presence and happy with everything that we're doing here.

Speaker 4 (18:50):
We would you say it's your biggest reasons to associate
yourself with Bullet.

Speaker 2 (18:55):
There are quite a few reasons. My earliest involvement in
the whiskey industry came with Behind the Bar, and being
behind the Bar, Bullet is of one of the brands
that will reach out and try to find bartenders. Like
I said, Bullet is always in supportive artists, and it
is no secret to us that the people working behind
the Bar are also artists, and Bullet reached out ten
years ago. I've been with them and I got to

(19:17):
work at the distillery and do a little bit of everything,
and I've really enjoyed watching this brand grow and enjoy
having a voice at the table for where the brand
is today.

Speaker 3 (19:27):
Nice answer.

Speaker 4 (19:28):
Anything else you want to add that's coming up for
you guys in the future, in the near future, far.

Speaker 2 (19:34):
Few There's not too much that I'm able to announce
at the moment, but American Single Molt is a brand
new category is of December twenty twenty four, and I
hope that we're going to have some exciting stuff in
that category and really push the frontiers of whiskey in
that new category.

Speaker 4 (19:49):
Nice and tell everybody how they reach out to you
guys on the web, on socials all that stuff.

Speaker 2 (19:54):
Yeah, on the web, you can find us at Bullet
dot com, all of the social pages. We are just
at Bullet and we are at festivals all over the place.
So if you don't want to reach out to us
over the internet, feel free to go support your local
music and hopefully you'll catch us there.

Speaker 4 (20:07):
And for those listening and aren't here at Bourbon and Beyond,
might be at Louder than Life next week, will you
be there?

Speaker 2 (20:13):
We will be at Louder than Life, but in a
more limited capacity than Bourbon and Beyond because there's less
opportunity for Bourbon to be the rock star that is,
for some serious rockin Yeah, there you go.

Speaker 3 (20:23):
Well you are seriously rocking.

Speaker 4 (20:25):
Is there anything else you want to share with the
listeners we haven't covered already?

Speaker 1 (20:29):
No, I think that checks everything. Just again. Please come
out and support live music and we'll see you.

Speaker 4 (20:34):
There and buy Bullet and by Bullet for sure.

Speaker 3 (20:38):
Thanks for being on the Adventures by Man.

Speaker 1 (20:40):
Happy to be here, Bye man.

Speaker 3 (20:42):
Thank you for listening to the Adventures of plate Man
on w for CUI Radio.