Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:01):
A thirty fifty five Krsity talk station. A very happy Friday. You know,
I miss the Ron Wilson being here. Of course, he's on the
fifty five Carsite Morning Show with hisGuardening program throughout the entire year. Tomorrow
six ams when you tune into,hear Ron Wilson, and he comes on
the morning show in the spring andfall for about you know, six weeks
or so, getting this ready forthe seasons. And since he's on his
(00:23):
summer sabbatical from the Morning show,I was really saddened buy that because I
always like to finish out the morningshow in a positive note, notably on
a Friday, and wonderful on therundown. Thank you to Joe Strecker and
my dear friend Keegan Corcoran and alongwith him in the studio. Man,
we're going to meet today Dusty Nimbourof Dusty Nighbor Wines. Welcome, gentlemen,
(00:44):
we're talking wine today. Keegan,of course, you like the second
highest level samier on the planet.There's like only four hundred of you alive,
right about six six hundred, andthat takes some skills and as you've
explained, and this is just anamazing thing when I think at least before
I met you and talked to youat last about this. To me,
as samolier was just wine and youjust had to know about wines, and
you were one of those weird peoplecould get a bottle of wine unlabeled and
(01:07):
say, oh, yeah, thiswas a nineteen sixty three from the Chateau
region of Fray. You know,it's like, how can you possibly do
that? Well, it takes dedication, commitment, expertise, you know,
drinking a lot of drinking, which, you know, what a wonderful job
to have. But it's also beyondthat. It's spirits, it's cigars.
It really is the whole gamut ofthat. You were the samier for the
(01:30):
Jeff Ruby restaurant chain for fifteen How'swith them for about twenty years and I
was twenty years, was the corporatebeverage director for the last about seven a
half of that, something like that. So you're in one of the Ruby
restaurants and I'm going to be goingto Carl and Johnny's my anniversary on Wednesday.
Happy anniversary, Thank you very much. Thirty two years smart men,
Mary Smart, and I am thesmartest man on the planet when it comes
(01:53):
to having successfully navigated that challenge.I don't know, my wife's gonna wake
up one of these days and realizewhat the hell was I thinking? But
going to a ruby restaurant. Butyou always have wonderful wine. They're well
known for the wine selection. Soyou were responsible for really putting all that
together and doing the buying. Yeah, yeah, I was doing that,
doing that for a long while.And then last year, uh well,
kind of like the winter two wintersago, really just decided to cut my
(02:15):
own path and I started Ignition Wine. So now I'm on the wholesale side
and selling to a bunch of differentbottle shops and find restaurants and retailers.
And yeah, and now you've beenfun. Go to his website if you
like. It's ignitionwines dot com.Now, individuals like me, the general
public can't buy directly from you.You are selling to retail establishments, whether
(02:36):
it is restaurants or like wine stores. And I mentioned my favorite little wine
store up by us A bottle ortwo props of those guys, because they're
a really nice guys. Absolutely,and they said they met you last time
I was in there. You saidyou stopped in so, Yeah, it's
been popping all the time up there. Good. I hope they buy from
you. Well, today we're goingto be talking about some wonderful wines and
you brought your friend Dusty, andDusty welcome to the Morning show. It's
good to have you in the studio. I appreciate it. Thanks for having
(02:58):
me, and I asked you areall fair? How the hell did you
meet this guy? Yeah, sowe had a mutual online friend named Stephen
McConnell who runs kind of a winecritic site, review side Blog and then
has moved over to Instagram, andhe does very eclectic, very razor sharp
reviews of wines that Keegan enjoys,and he's always been a quote unquote fan
(03:23):
of my wines. So when Keeganmade the trip out to California looking for
wineries to bring to Cincinnati, StephenMcConnell gave him my name and along with
our friend Bobby moy who's a NapaValley producer and I'm a Santa Barbara County
producer, and just send him somesamples. He enjoyed the wine, so
decided to bring him out. They'vebeen doing well, so now he's brought
(03:46):
me out here to parade me aroundand go on all the media outlets.
I mean, okay, I don'tknow anybody who listening audience who's heard of
Dusty nabor Nabo r right. Ihad not heard of him for today.
Then again, I'm not a byany stretching the imagination of wine kind of
sorry I point out all the time, but you are one of a lot
of wineries out there, smaller producer, not like the Gallows of the world
(04:12):
or whatever. But you got thesewonderful vineyards out there. You need someone
to spread the word about how awesomethey are. And that's where somebody like
Keegan comes in because he's in thisregion of the country bringing your yet unknown
wines to us so we can alllove and enjoy them. It's a great
relationship, absolutely, And how hasIgnition Wine's been doing since you kicked it
off? New businesses are tough,man, It's it is, but it's
(04:33):
a lot of fun, you know. I'm enjoying the freedom very much,
so not that I have free time, but the freedom to handle my business
the way I like, you knowkind of thing. And it's it's it's
fun being scrappy and just working hardand seeing the direct benefit and result of
your own labor. It's it's reallyreally neat. It's it's very rewarding.
It's hard. I'm not gonna saythat it's not hard. It's extremely hard.
(04:56):
But business has been great. Thereception to the wine that I brought
into the area as amazing, andI'm just glad that, you know,
there's a lot of people out therethat also share the same enthusiasm for those
wines that I have, because whenI tried Dusty's wines, they I mean,
they knocked my socks off. They'reabsolutely so supremely well crafted. And
you know, we've been working thesins Ani market. I you know,
(05:19):
God bless him because he you know, I've been like it's been a death
march. It feels like, becauseyesterday we were, you know, from
sun up to sundown just bouncing allover town. But everywhere we went,
you know, everyone really enjoyed thestuff that he produces. So got to
get proud of people. Got toget people to taste it and they're like,
holy cow, and then they canget them from you. So strong
(05:39):
encouragement. The retailers out there andrestaurants out there get in touch with Ignition
wines. I'm not guide. Idon't advertise for him, but I love
Keegan and his passion for wine isso obvious. You just have a face
to face conversation with Keegan and youcan just see the gleam in his eyes.
Loves what he does, and he'sthe kind of guy that's never going
to steer you the wrong way.And of course these dusty nibore wines are
(06:00):
an illustration of that. Not thatI would ever drink while the morning show
is going on, but we're goingto talk about some of these. He's
got some great selections and ideas forus coming up, so stick around.
We'll have him for the balance ofthe program, which I am very very
the talk station, Hey for Fridaytalking wines with our what I like to
co resident wine expert, although hedoes live in house. Keegan Corcoran of
(06:24):
Ignition Wines, wholesale distributor of somefantastic wines that maybe you've never heard of.
But with Keegan's knowledge and expertise andwines, he ain't gonna steer you
in the wrong direction. He separatesthe wheat from the chaff, and he
brought in some serious wheat today withhis friend Dustin Nibora of Dusty Nibour Wines,
which you can check out online aswell dustynebor wine dot com. That's
(06:45):
easy. And I talk about refreshing. You make a chardon ay, and
my understanding is you don't filter it. That's correct. And as a consequence,
we were talking about this off air, you get just just this tiniest,
little tiny bit of car effervescence.Yeah, but sometimes yeah, and
(07:10):
that's not normal for a chardonnay.You think of a sparkling wine. This
is just an ever so slight butit makes it extraordinarily refreshing. And I
think it adds an element to thewine that you don't normally run into in
a shardenay. And I like Chardonnay'stypically sure. Yeah, I mean,
as I mentioned, there's a balancebetween what I'm trying to do and the
(07:31):
effects or results of that, AndI don't feel that filtering helps the wine
in any way. I try tomake the wines as stable as possible without
filtering them, without filtering out thebacteria, without filtering out the yeast,
and and keep the wines alive foras long as possible. And there's a
consequence to that where if there isa very very small amount of sugar left
(07:53):
in the wines, then something willconsume that and expel the carbon dioxide.
Now I don't take that to anextreme. Effor Vescence is almost imperceptible,
exactly. It's I would never bottlea chardonnay that's going to push a cork
out or something like that. Youknow. I do make pet Nats,
a purposeful sparkling wine. We usea crown cap, we do it properly.
But in this chardonnay there was avery very small amount of sugar.
(08:16):
I knew that if the bottle gotwarm, there would be a slight possibility
of effor vescence, and I seriouslyjust don't mind it. It was not
enough for me to make the decisionto run the wine through a sterile filter.
Well, in sterile filterization, that'sgot to be a fairly recent advent,
correct, I mean yeah, Imean yeah, we're so yeah.
This is a more traditional way ofmaking the wine, correct, This is
(08:37):
what the natural yes, exactly.So back in the day, wines were
made by technique. They had atechnique that resulted in a good stable wine.
And that's pretty much what I do. I don't really make wine by
chemistry. How big is your winery? I make about twenty five hundred cases.
It's just me. I don't haveany employees. I do it all
myself. That is a level whereI feel I can do all the work
(09:01):
on my own and be able toaccomplish everything correctly. So every wine that
you have is one hundred percent touchedby me and only me. The only
time I do have help is duringbottling. That's the only time I can't
do it myself. Now, it'sjust a I grew up from farming stock.
I was not ever a farmer.My wife is the daughter of a
(09:22):
farmer. I know what kind ofwork is involved in keeping a farm going.
I don't know anything about keeping awinery going. It's got to be
a laboral love, it is,for sure. You know. Keegan was
just talking about how he enjoys beingscrappy and it's tough, but it's rewarding.
It's you know, it's the samething. It's I enjoy the winery
work because during harvest, which isa few months in September, October,
(09:45):
November, the work is insanely intense. It's it's, you know, sun
up to sundown all day long.Nothing waits for you because I don't make
the wine. The microbiology makes thewine. Yeah, so I'm on their
schedule and I I just have todo everything in a certain timeframe and I
don't get to take a break whenthat is happening. But I do enjoy
(10:05):
the intensity, and then when harvestis over, I get to relax and
it's a rewarding feeling. It's thesame thing like I do endurance sports and
people always ask me, I don'tunderstand. Is that is riding a bike
for five hours fun? No,it's horrible, but when you're done,
it's super rewarding. You get thatfeeling of being rewarded that you've done something
really hard and you're proud of whatyou do and you have a good quality
(10:28):
product. And that way, whenyou see people smiling and you reflect back
on your label, you're like,yeah, I pat yourself on the back.
Job well done. It makes itall worth while. Yeah, I
agree. It's all my ability tochoose great vineyards. I don't do any
other farming myself. I source allthe wines from vineyards, and the vineyards
I work with are fantastic. Sothat's really the ability to see what that
(10:50):
vineyard's going to produce. Have theright techniques to see it into the bottle
is really my skill. We'll continuewith Keyan Corkran and Dustin nymore up us
anymore. He's then also a Cabernetsavignon from N s O N s O.
I'll let Dusty's that does not haveyour name on it. Yeah,
(11:13):
that is That idea came to meon a run one day. When the
label initially took off, it hada a sort of cult following, and
the wines were moving very very quicklybecause it was a small production and they
were getting gobbled up. And Ihad a lot of friends that didn't understand
that they couldn't buy the wines thatyou know, they're they're wine people,
(11:35):
but they're not wine central people.They're kind of wine adjacent and they wanted
to support and they're like, Idon't understand what's going on. We have
two weeks to buy the wine andthen they're sold out. That's ridiculous.
We want to make twenty year.So I'm like, Okay, I need
to do something for the people thatwant to support me that don't quite have
(11:56):
the same capacity online to deal witha mailing list and an allocation. So
I came up with NSO wines.It is my value driven labeled. The
NSO stands for no Special Occasion andit's how about that twenty to twenty five
dollars wines that are still made byme, super high quality. Oftentimes there
(12:16):
are wines that don't have the personalitythat I want under my dusty neighbor label,
so they go under the NSO label. They they deliver ultra high quality
for a very very affordable price.Oh, ultra high quality. I can
assure you of that. If Iwere in a position to be able to
sample this beverage on the video FabcarriacyMorning Show, which I'm not, Well,
what a fascinating life, And Imean it's I think it's everybody wants
(12:41):
to own a restaurant until they realizewhat's involved in the restaurant business. Then
you're like, uh no, howmuch meat do I buy on any given
week that I'm not going to havea whole bunch of waste or you know,
throwing things away or spoil it.A lot of people I've taught you,
would it be cool to own awinery? You know, just like
you know, making wine and yeah, it's like going to the craft brewery
and then there's find out there's awhole lot of work that that goes along
with it. I can only imaginehow much more difficult it is to actually
(13:05):
produce good wine as compared to Andthis is not to denigrate the value of
craft breweries, but you know yougot seventy five craft breweries around the Greater
Cincinnati Ara alone. Clearly it isnot a as much perhaps of a science
as it is of having to farmthe grapes and produce this wine. So
it's neat having you in studio totalk about it. And of course I'll
(13:26):
encourage my listeners when they're out andabout at their local wine merchant who've been
dealing with Keegan Corcoran and Ignition Wines, to get yourself with some of Dusty's
wine, Dusty Neeble or Anabo War. You're really going to enjoy it.
So try the chardonnay, try thecab, try the pin and no War
and prove it for yourself. Keegan, thank you so much for what you
do. Always a pleasure talking withyou man and Dusty. It's been real
(13:48):
fun. Thank you for having meat. I'm glad, Hey, it's a
nice place. It is been superfun listen. It took me eight years
a little in Chicago to realize whatI had growing up here. And the
greatest decision one of the beyond,I mean, after marrying my wife another
was moving back to this greater Cincinnatiarea. It really is an outstanding community
overall. We do have flaws,but not nearly as many as most gentlemen.
(14:11):
Fantastic keviny and studio and inspiration forfolks to get out to the local
wine merchant and support them because theycould use your help as well. And
enjoy some of these interesting wines you'renot going to find anyplace else. Ignitionwines
dot com for Keegan's outfit eight fiftyfive folks. If didn't get a chance
to listen, Tech Friday with DaveHatter on don't answer the phone basically Google good
A thirty fifty five Krsity talk station. A very happy Friday. You know,
I miss the Ron Wilson being here. Of course, he's on the
fifty five Carsite Morning Show with hisGuardening program throughout the entire year. Tomorrow
six ams when you tune into,hear Ron Wilson, and he comes on
the morning show in the spring andfall for about you know, six weeks
or so, getting this ready forthe seasons. And since he's on his
(00:23):
summer sabbatical from the Morning show,I was really saddened buy that because I
always like to finish out the morningshow in a positive note, notably on
a Friday, and wonderful on therundown. Thank you to Joe Strecker and
my dear friend Keegan Corcoran and alongwith him in the studio. Man,
we're going to meet today Dusty Nimbourof Dusty Nighbor Wines. Welcome, gentlemen,
(00:44):
we're talking wine today. Keegan,of course, you like the second
highest level samier on the planet.There's like only four hundred of you alive,
right about six six hundred, andthat takes some skills and as you've
explained, and this is just anamazing thing when I think at least before
I met you and talked to youat last about this. To me,
as samolier was just wine and youjust had to know about wines, and
you were one of those weird peoplecould get a bottle of wine unlabeled and
(01:07):
say, oh, yeah, thiswas a nineteen sixty three from the Chateau
region of Fray. You know,it's like, how can you possibly do
that? Well, it takes dedication, commitment, expertise, you know,
drinking a lot of drinking, which, you know, what a wonderful job
to have. But it's also beyondthat. It's spirits, it's cigars.
It really is the whole gamut ofthat. You were the samier for the
(01:30):
Jeff Ruby restaurant chain for fifteen How'swith them for about twenty years and I
was twenty years, was the corporatebeverage director for the last about seven a
half of that, something like that. So you're in one of the Ruby
restaurants and I'm going to be goingto Carl and Johnny's my anniversary on Wednesday.
Happy anniversary, Thank you very much. Thirty two years smart men,
Mary Smart, and I am thesmartest man on the planet when it comes
(01:53):
to having successfully navigated that challenge.I don't know, my wife's gonna wake
up one of these days and realizewhat the hell was I thinking? But
going to a ruby restaurant. Butyou always have wonderful wine. They're well
known for the wine selection. Soyou were responsible for really putting all that
together and doing the buying. Yeah, yeah, I was doing that,
doing that for a long while.And then last year, uh well,
kind of like the winter two wintersago, really just decided to cut my
(02:15):
own path and I started Ignition Wine. So now I'm on the wholesale side
and selling to a bunch of differentbottle shops and find restaurants and retailers.
And yeah, and now you've beenfun. Go to his website if you
like. It's ignitionwines dot com.Now, individuals like me, the general
public can't buy directly from you.You are selling to retail establishments, whether
(02:36):
it is restaurants or like wine stores. And I mentioned my favorite little wine
store up by us A bottle ortwo props of those guys, because they're
a really nice guys. Absolutely,and they said they met you last time
I was in there. You saidyou stopped in so, Yeah, it's
been popping all the time up there. Good. I hope they buy from
you. Well, today we're goingto be talking about some wonderful wines and
you brought your friend Dusty, andDusty welcome to the Morning show. It's
good to have you in the studio. I appreciate it. Thanks for having
(02:58):
me, and I asked you areall fair? How the hell did you
meet this guy? Yeah, sowe had a mutual online friend named Stephen
McConnell who runs kind of a winecritic site, review side Blog and then
has moved over to Instagram, andhe does very eclectic, very razor sharp
reviews of wines that Keegan enjoys,and he's always been a quote unquote fan
(03:23):
of my wines. So when Keeganmade the trip out to California looking for
wineries to bring to Cincinnati, StephenMcConnell gave him my name and along with
our friend Bobby moy who's a NapaValley producer and I'm a Santa Barbara County
producer, and just send him somesamples. He enjoyed the wine, so
decided to bring him out. They'vebeen doing well, so now he's brought
(03:46):
me out here to parade me aroundand go on all the media outlets.
I mean, okay, I don'tknow anybody who listening audience who's heard of
Dusty nabor Nabo r right. Ihad not heard of him for today.
Then again, I'm not a byany stretching the imagination of wine kind of
sorry I point out all the time, but you are one of a lot
of wineries out there, smaller producer, not like the Gallows of the world
(04:12):
or whatever. But you got thesewonderful vineyards out there. You need someone
to spread the word about how awesomethey are. And that's where somebody like
Keegan comes in because he's in thisregion of the country bringing your yet unknown
wines to us so we can alllove and enjoy them. It's a great
relationship, absolutely, And how hasIgnition Wine's been doing since you kicked it
off? New businesses are tough,man, It's it is, but it's
(04:33):
a lot of fun, you know. I'm enjoying the freedom very much,
so not that I have free time, but the freedom to handle my business
the way I like, you knowkind of thing. And it's it's it's
fun being scrappy and just working hardand seeing the direct benefit and result of
your own labor. It's it's reallyreally neat. It's it's very rewarding.
It's hard. I'm not gonna saythat it's not hard. It's extremely hard.
(04:56):
But business has been great. Thereception to the wine that I brought
into the area as amazing, andI'm just glad that, you know,
there's a lot of people out therethat also share the same enthusiasm for those
wines that I have, because whenI tried Dusty's wines, they I mean,
they knocked my socks off. They'reabsolutely so supremely well crafted. And
you know, we've been working thesins Ani market. I you know,
(05:19):
God bless him because he you know, I've been like it's been a death
march. It feels like, becauseyesterday we were, you know, from
sun up to sundown just bouncing allover town. But everywhere we went,
you know, everyone really enjoyed thestuff that he produces. So got to
get proud of people. Got toget people to taste it and they're like,
holy cow, and then they canget them from you. So strong
(05:39):
encouragement. The retailers out there andrestaurants out there get in touch with Ignition
wines. I'm not guide. Idon't advertise for him, but I love
Keegan and his passion for wine isso obvious. You just have a face
to face conversation with Keegan and youcan just see the gleam in his eyes.
Loves what he does, and he'sthe kind of guy that's never going
to steer you the wrong way.And of course these dusty nibore wines are
(06:00):
an illustration of that. Not thatI would ever drink while the morning show
is going on, but we're goingto talk about some of these. He's
got some great selections and ideas forus coming up, so stick around.
We'll have him for the balance ofthe program, which I am very very
the talk station, Hey for Fridaytalking wines with our what I like to
co resident wine expert, although hedoes live in house. Keegan Corcoran of
(06:24):
Ignition Wines, wholesale distributor of somefantastic wines that maybe you've never heard of.
But with Keegan's knowledge and expertise andwines, he ain't gonna steer you
in the wrong direction. He separatesthe wheat from the chaff, and he
brought in some serious wheat today withhis friend Dustin Nibora of Dusty Nibour Wines,
which you can check out online aswell dustynebor wine dot com. That's
(06:45):
easy. And I talk about refreshing. You make a chardon ay, and
my understanding is you don't filter it. That's correct. And as a consequence,
we were talking about this off air, you get just just this tiniest,
little tiny bit of car effervescence.Yeah, but sometimes yeah, and
(07:10):
that's not normal for a chardonnay.You think of a sparkling wine. This
is just an ever so slight butit makes it extraordinarily refreshing. And I
think it adds an element to thewine that you don't normally run into in
a shardenay. And I like Chardonnay'stypically sure. Yeah, I mean,
as I mentioned, there's a balancebetween what I'm trying to do and the
(07:31):
effects or results of that, AndI don't feel that filtering helps the wine
in any way. I try tomake the wines as stable as possible without
filtering them, without filtering out thebacteria, without filtering out the yeast,
and and keep the wines alive foras long as possible. And there's a
consequence to that where if there isa very very small amount of sugar left
(07:53):
in the wines, then something willconsume that and expel the carbon dioxide.
Now I don't take that to anextreme. Effor Vescence is almost imperceptible,
exactly. It's I would never bottlea chardonnay that's going to push a cork
out or something like that. Youknow. I do make pet Nats,
a purposeful sparkling wine. We usea crown cap, we do it properly.
But in this chardonnay there was avery very small amount of sugar.
(08:16):
I knew that if the bottle gotwarm, there would be a slight possibility
of effor vescence, and I seriouslyjust don't mind it. It was not
enough for me to make the decisionto run the wine through a sterile filter.
Well, in sterile filterization, that'sgot to be a fairly recent advent,
correct, I mean yeah, Imean yeah, we're so yeah.
This is a more traditional way ofmaking the wine, correct, This is
(08:37):
what the natural yes, exactly.So back in the day, wines were
made by technique. They had atechnique that resulted in a good stable wine.
And that's pretty much what I do. I don't really make wine by
chemistry. How big is your winery? I make about twenty five hundred cases.
It's just me. I don't haveany employees. I do it all
myself. That is a level whereI feel I can do all the work
(09:01):
on my own and be able toaccomplish everything correctly. So every wine that
you have is one hundred percent touchedby me and only me. The only
time I do have help is duringbottling. That's the only time I can't
do it myself. Now, it'sjust a I grew up from farming stock.
I was not ever a farmer.My wife is the daughter of a
(09:22):
farmer. I know what kind ofwork is involved in keeping a farm going.
I don't know anything about keeping awinery going. It's got to be
a laboral love, it is,for sure. You know. Keegan was
just talking about how he enjoys beingscrappy and it's tough, but it's rewarding.
It's you know, it's the samething. It's I enjoy the winery
work because during harvest, which isa few months in September, October,
(09:45):
November, the work is insanely intense. It's it's, you know, sun
up to sundown all day long.Nothing waits for you because I don't make
the wine. The microbiology makes thewine. Yeah, so I'm on their
schedule and I I just have todo everything in a certain timeframe and I
don't get to take a break whenthat is happening. But I do enjoy
(10:05):
the intensity, and then when harvestis over, I get to relax and
it's a rewarding feeling. It's thesame thing like I do endurance sports and
people always ask me, I don'tunderstand. Is that is riding a bike
for five hours fun? No,it's horrible, but when you're done,
it's super rewarding. You get thatfeeling of being rewarded that you've done something
really hard and you're proud of whatyou do and you have a good quality
(10:28):
product. And that way, whenyou see people smiling and you reflect back
on your label, you're like,yeah, I pat yourself on the back.
Job well done. It makes itall worth while. Yeah, I
agree. It's all my ability tochoose great vineyards. I don't do any
other farming myself. I source allthe wines from vineyards, and the vineyards
I work with are fantastic. Sothat's really the ability to see what that
(10:50):
vineyard's going to produce. Have theright techniques to see it into the bottle
is really my skill. We'll continuewith Keyan Corkran and Dustin nymore up us
anymore. He's then also a Cabernetsavignon from N s O N s O.
I'll let Dusty's that does not haveyour name on it. Yeah,
(11:13):
that is That idea came to meon a run one day. When the
label initially took off, it hada a sort of cult following, and
the wines were moving very very quicklybecause it was a small production and they
were getting gobbled up. And Ihad a lot of friends that didn't understand
that they couldn't buy the wines thatyou know, they're they're wine people,
(11:35):
but they're not wine central people.They're kind of wine adjacent and they wanted
to support and they're like, Idon't understand what's going on. We have
two weeks to buy the wine andthen they're sold out. That's ridiculous.
We want to make twenty year.So I'm like, Okay, I need
to do something for the people thatwant to support me that don't quite have
(11:56):
the same capacity online to deal witha mailing list and an allocation. So
I came up with NSO wines.It is my value driven labeled. The
NSO stands for no Special Occasion andit's how about that twenty to twenty five
dollars wines that are still made byme, super high quality. Oftentimes there
(12:16):
are wines that don't have the personalitythat I want under my dusty neighbor label,
so they go under the NSO label. They they deliver ultra high quality
for a very very affordable price.Oh, ultra high quality. I can
assure you of that. If Iwere in a position to be able to
sample this beverage on the video FabcarriacyMorning Show, which I'm not, Well,
what a fascinating life, And Imean it's I think it's everybody wants
(12:41):
to own a restaurant until they realizewhat's involved in the restaurant business. Then
you're like, uh no, howmuch meat do I buy on any given
week that I'm not going to havea whole bunch of waste or you know,
throwing things away or spoil it.A lot of people I've taught you,
would it be cool to own awinery? You know, just like
you know, making wine and yeah, it's like going to the craft brewery
and then there's find out there's awhole lot of work that that goes along
with it. I can only imaginehow much more difficult it is to actually
(13:05):
produce good wine as compared to Andthis is not to denigrate the value of
craft breweries, but you know yougot seventy five craft breweries around the Greater
Cincinnati Ara alone. Clearly it isnot a as much perhaps of a science
as it is of having to farmthe grapes and produce this wine. So
it's neat having you in studio totalk about it. And of course I'll
(13:26):
encourage my listeners when they're out andabout at their local wine merchant who've been
dealing with Keegan Corcoran and Ignition Wines, to get yourself with some of Dusty's
wine, Dusty Neeble or Anabo War. You're really going to enjoy it.
So try the chardonnay, try thecab, try the pin and no War
and prove it for yourself. Keegan, thank you so much for what you
do. Always a pleasure talking withyou man and Dusty. It's been real
(13:48):
fun. Thank you for having meat. I'm glad, Hey, it's a
nice place. It is been superfun listen. It took me eight years
a little in Chicago to realize whatI had growing up here. And the
greatest decision one of the beyond,I mean, after marrying my wife another
was moving back to this greater Cincinnatiarea. It really is an outstanding community
overall. We do have flaws,but not nearly as many as most gentlemen.
(14:11):
Fantastic keviny and studio and inspiration forfolks to get out to the local
wine merchant and support them because theycould use your help as well. And
enjoy some of these interesting wines you'renot going to find anyplace else. Ignitionwines
dot com for Keegan's outfit eight fiftyfive folks. If didn't get a chance
to listen, Tech Friday with DaveHatter on don't answer the phone basically Google good
Brian Thomas News
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