July 5, 2023 • 37 mins
0:00 Intro
1:39 Old Fashioned Cocktail
2:16 Welcome Mark "Bones" Carter
5:19 The History of the Old Fashioned
8:17 1856 Old Fashioned
- 2 1/4 oz Ben Holladay Bottled-In-Bond Bourbon
- 1/2 oz Gomme Syrup
- 3 dashes of Aromatic Bitters
- 3 dashes of Orange Bitters
11:37 Olde English
- 2 1/4 oz Ben Holladay Bottled-In-Bond Bourbon
- 1/2 oz Earl Grey Syrup
- 3 dashes of Aromatic Bitters
13:14 Cooking Syrups
16:33 1964 Old Fashioned
- 2 1/4 oz Holladay Soft Red Wheat Bottled-In-Bond Bourbon
- 1/2 oz Gomme Syrup
- 3 dashes of Black Walnut Bitters
- 1 dash of Chocolate Bitters
20:15 Westown Classic
- 2 1/4 oz Holladay Soft Red Wheat Bottled-In-Bond Bourbon
- 1/2 oz Rootbeer Rum Syrup
- 3 dashes of Molasses Bitters
21:12 Kyle hates rootbeer
22:27 16 Charlie 22
28:02 Favorite Old Fashioned
29:42 Rickhouse Proof version
30:01 Secret Menu
33:30 Kyle being salty
©️2024 Holladay Distillery Weston, MO. Drink Responsibly. Drive Responsibly.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Really, the first mention that's been dated is in
the Chicago Tribune.
I think it was like I forgetthe exact year, but it was like
the late 1800s.
They mentioned, you know, anold fashioned like harkening
back to the way they used tomake it, the old fashioned way,
and that's where the name camefrom And it was just going back
to that simple.
You know the type of thecocktail And so, like those
(00:20):
cocktails, so there's aclassical bartender and kind of
the OG bartender named JerryThomas.
He was the first ever bartenderto actually write down cocktails
on paper.
So back then no one, everyonewas a guarded secret, like you
know from the bartenders, likeno one can know what you were
making like, how you made itLike, so you had to go to that
bar.
But Jerry Thomas was the firstone to actually start to write
(00:42):
them down And so he wrote 13cocktails down in his original
book And then six of those werethe just spirit, sugar, bitters,
water, and so that's againwhere a lot of that old
fashioned style came from Andthat's where the name stuck.
Speaker 2 (01:23):
Welcome to holiday happy hour presented by the
holiday distillery in westernMissouri.
I'm Jordan, and we've got a fewcocktails here today that we're
going to talk about.
So before we dive in to ourpodcast, Brendan, what are we
drinking here?
Speaker 1 (01:41):
So we have all four of our old fashions on the menu
currently.
So we have the 1856 oldfashioned and that's here And we
have the old English oldfashion, which is the next one,
followed by our 1964 oldfashioned and the Westtown
classic.
So we've got two Ben holidayold fashions and two of our
holiday soft red old fashions.
So we're going to talk allthings old fashions today, kind
(02:03):
of a little bit of history, justwe're going to taste the
difference.
See, i can put a spin on them,all the things we're not going
thirsty today.
Speaker 2 (02:11):
No by any means, and we also have a special guest, mr
Mark Carter.
Speaker 3 (02:17):
Put them in the middle seat.
Aka, bones, aka.
Speaker 4 (02:20):
Bones.
Speaker 2 (02:20):
We actually just I think it was Patrick just said,
hey, come on down to Kyle'soffice.
And then he walked in and therewas light and library.
Yeah, the Bourbon Library,which hey, check this out,
bourbon Library.
Let's talk about that morelater, but this is Kyle's new
setup.
He probably there were somecool spots at the distillery
before this was built, but Ithink Kyle's got the leading
(02:44):
spot now.
Speaker 3 (02:45):
I feel like now everybody officially hates me.
Like before it was like, youknow, just kind of, uh, no, no,
like he's, he's spoiled, he getswhat he wants.
But now it's like yeah, okay,yep, this is, yeah, it's over
the top for you.
Yeah, like they're just tellingme now, at this point, yeah,
for sure.
Speaker 2 (03:02):
You know what.
It also kind of sucks for you,though, because it's so cool
that everybody wants to come inhere and hang out all the time.
Speaker 3 (03:07):
And you're like you gotta get out of my space
Instead of me doing things.
I mean he could be workinginstead.
I could be.
Speaker 2 (03:14):
So, excuse us, Kyle, we'll be set up our things.
Speaker 3 (03:16):
It's fine, i guess I'll have to.
What do you have on your door?
Not enough, not enough, butI'll drink some old fashions.
Speaker 2 (03:23):
It'll be fine, yeah you'll be fine, you'll persevere
.
Um well, uh, back to Mr MarkCarter.
Bones here.
So, mark, you've been with usHow long?
Close to seven years Wow timeflies when you're having fun.
Yeah a blast So much fun.
Um, Mark, I don't even know howto explain what you do.
National accounts.
Speaker 5 (03:42):
Yep, yep.
It's under my belt Salesmarketing, all the things.
Speaker 2 (03:47):
Jack of all trades, jack of all trades Our brand
engagement team.
Yep.
Speaker 4 (03:51):
Like out there doing the things with our group of
people hitting hole the big baractivations and everything too.
So yeah, our handles a lot ofstuff.
Speaker 5 (03:59):
Trying to fit in where I can get in, You know
make a splash.
Speaker 2 (04:02):
You know, sell some, sell some bottles.
Speaker 5 (04:05):
I fit between you two on this couch.
Speaker 2 (04:07):
I mean we're going bones.
That's yeah.
Yeah, You fit quite nicely herewith the pot squad.
Um yeah, So Mark you're youknow for your first time?
Yeah.
Speaker 5 (04:17):
I'm sure you'll be back One time, one time only.
Speaker 2 (04:20):
Now you're going to stop returning our text messages
, and now we know why.
So, mark, you probably havetasted a lot of old fashions.
Yeah, throughout your your spanhere.
Speaker 5 (04:30):
A fan of the old fashioned, for sure.
Speaker 2 (04:32):
Okay, okay.
Are you more of like a classicold fashioned type of guy, or
Give me the OG.
Speaker 5 (04:38):
Okay, i'm with you, i'll drink anything you put in
front of me, but keep it simple.
Speaker 2 (04:42):
Or that, and I'm good Yeah.
Speaker 4 (04:44):
Well, that's what's fun about these two is a whole
lot of what we're doing.
We're trying to have like theperfect cocktail ever made is
the old fashioned best cocktailever, my personal opinion.
So can you tweak it, but notlike make it offensive to like
what the old fashioned is,because some people just put
trade in a disaster.
But so if you can have a lineupof different things with
(05:05):
different twists, which Brendanand Matt J never want to work on
, it's That's where it reallystarts to sink in and be fun.
Speaker 2 (05:12):
Yeah, i agree, there's a lot of creativity you
can do with such a classiccocktail, and I started actually
doing some light research lastnight on the Google, you know,
on the internet, and then Ithought what am I doing?
Brendan's going to knoweverything about this.
So, brendan, tell us a littlebit about the history of the old
fashioned cocktail.
Speaker 1 (05:28):
So it really dates back to the mid to late 1800s.
So cocktails were originallymainly just a spirit, sugar,
bitters and usually a little bitof water too, and so it was
very simple And that was justwhat you ordered back in.
Like you know, probably mid1800s, come to the later 1800s,
you started to get more stufflike Ramuth and Absinthe and
(05:51):
different ingredients, andpeople are starting to mess with
more cocktails maybe someorange juice in there, some more
citrus.
So things started getting alittle crazy And so really, the
first mention that's been datedis in the Chicago Tribune.
I think it was like I forgetthe exact year, but it was like
the late 1800s.
They mentioned, you know, an oldfashioned like harkening back
(06:12):
to the way they used to make itthe old fashioned way, and
that's where the name came fromAnd it was just going back to
that simple.
You know the type of cocktailAnd so, like those cocktails.
So there's a classicalbartender and kind of the OG
bartender named Jerry Thomas.
He was the first ever bartenderto actually write down
cocktails on paper.
So back then no one, everyonewas a guarded secret, like you
(06:34):
know from the bartenders, likeno one can know what you were
making, like how you made itlike, so you had to go to that
bar, but Jerry Thomas was thefirst one to actually start to
write them down, and so he wrote13 cocktails down in his
original book, and then six ofthose were the just spirit,
sugar, bitters, water, and sothat's again where a lot of that
old fashioned style came fromAnd that's where the name stuck,
(06:57):
and it just happened to be, youknow, with whiskey or bourbon,
and actually.
So everyone knows, like ourclassic old fashioned, or most
any old fashioned you just goget has an orange peel on it.
Actually it was originally madewith a lemon peel And the
orange came because bourbon, theflavors of bourbon, play better
with the orange, and so backthen they used, you know, mainly
(07:17):
rye whiskey, and rye whiskeyplays better with a lemon peel.
So that's why you know oldschool.
Yeah, originally it was a lemonpeel.
Speaker 2 (07:26):
More you know, yeah, more you know, and I feel like I
did read somewhere, though,that at one point there was an
old fashioned with gin whichsounds Yes, you had any of those
cocktails.
Speaker 1 (07:35):
you would have stuff like Holland Gin or Old Tom's
Gin or you know whatever you hadat the time, like you could
make an old fashioned with anyspirit of the time.
It wasn't just exclusive towhiskey, bourbon, anything like
that that we know today.
But yeah, they would just makeany of the cocktails like old
fashioned, you know, withwhatever spirit you wanted.
Speaker 2 (07:55):
So, like the style, yes, ok.
Speaker 1 (07:57):
Yeah, that's where it really came from, is just like
the style of it And it juststuck with the bourbon.
Speaker 3 (08:03):
Can I be a degenerate for a minute?
Yeah, please.
I feel like we're talking aboutold fashions and nobody has
picked one up I picked one up, Iset it down.
I picked it up again, thinkinglike yeah, can we drink these?
Or like am I allowed to?
Am I messing up by drinkingthis?
Speaker 2 (08:19):
I feel as if that's the plan.
Yeah, so 1856.
Speaker 3 (08:22):
1856.
Speaker 1 (08:23):
Yeah, so the 1856 is just our classic.
you know, ben Holiday bourbonwith the Gome syrup, angostura
bitters and orange bitters.
So again, the adding of theorange bitters is more of a
modern twist.
Traditionally you would justhave, like your aromatic bitters
, angostura, you know whateverbitters you know, pichards
(08:45):
bitters was very common back inthe day.
But yeah, orange bitters bringsout a little bit more orange
flavor, which is more common inmore modern days.
But classically you would neveruse orange bitters, you would
just use your classic aromaticbitters.
Speaker 2 (08:59):
Very fancy.
And then talk to me about theGome syrup.
So that kind of replaces, likethe traditional, like sugar cube
Traditionally you would use.
Speaker 1 (09:06):
back in the day you would use a sugar cube where you
would muddle that with thebitters, and usually, sometimes
you know you pour your spiritover that too.
Speaker 4 (09:13):
It's just crusty in the bottom of my glass, yeah.
Speaker 1 (09:16):
And so that's why a?
Speaker 5 (09:17):
lot of people started using like the, just like you.
Speaker 3 (09:21):
You know Sorry, i'm sorry, i'm completely degenerate
on this episode.
Speaker 2 (09:24):
I'm just gonna mess it up.
I love your new word degenerate.
I'm a mess, i'm a mess.
Speaker 1 (09:30):
But yeah, that's why a lot of people started using
the spirit to help, like whenthey muddled it would help
dissolve that sugar.
But we use a gum syrup which isjust like a raw sugar syrup
instead of like a, you know,normal simple syrup, like it's a
more rich.
Speaker 5 (09:41):
Where does the name Gome originate from?
I?
Speaker 1 (09:44):
don't exactly know that.
It's an old term of type ofsyrup, but they actually used to
use gum syrup, originally Gumsyrup.
So, yeah, gum trees, they wouldtake the sap from gum trees and
make it into a syrup and thatwas traditionally.
What was your sweetener to wasgum syrup.
But yeah, we use gum syrup.
So it's just a raw sugar syrup.
(10:04):
It's a little bit rich, givesyou plenty of flavor.
But we use that syrup becauseit just makes it easier and
faster to make.
You know it's when we're superbusy at the Walkman Center it's
hard to make a ton of oldfashioned like cause we make a
lot of old fashioned.
Speaker 2 (10:23):
That's how high it's.
selling cocktail Yeah, yeah, wemake every week.
Speaker 1 (10:26):
Yeah, every time I see the numbers that we do on
those it's crazy.
But yeah, so it just helps beatup the process.
Still tastes great.
Speaker 4 (10:33):
Is the 1856 like the number one?
go to Oh, 100% It's not evenclose.
Speaker 1 (10:38):
It's probably three to four times.
It's the next closest cocktail,that's good.
Speaker 4 (10:43):
So I think people get nervous about like oh, i
haven't seen lemon peel.
Like in when you switch aboutbut, these are.
I mean, you go through some ofthese things.
I actually really like lemon,citrus kind of thing on there,
rather than orange.
Speaker 1 (10:55):
So it's really we use the lemon versus the orange
based on the flavor profileoverall.
So with each of the differentold fashioned.
So this is really our classicand then kind of rip on an old
fashioned with the other threeup there.
We try to stay true to theoriginal recipe where it's you
know, your spirit the bittersand a sweetener, and so it's
like we kind of, you know, weplay with that.
We don't want it to, we stillwant it to be that bourbon
(11:17):
forward.
We don't want the sweetness toreally take over, we want the
bitter still to be there, likewe want the elements all still
sing like they're supposed toand just put our you know, fun
twists on it Maybe someone's not, you know that into bourbon or
whiskey It'll.
Maybe one of these will get youinto it because they're, you
know, a little bit different.
Speaker 2 (11:35):
So speaking of different, we talked about 1856,
old fashioned, our classic.
And then you talked about allthe other ones and I already
forgot.
Speaker 1 (11:41):
So what's?
Speaker 2 (11:41):
this one here.
Speaker 1 (11:43):
So that one is going to be the old English, old
fashioned.
Speaker 2 (11:46):
So what is in this one So?
Speaker 1 (11:47):
that has been holiday bourbon with a Earl gray tea
syrup and then aromatic bittersin it, so it's kind of a little
bit different twist.
I think that is the most scaryto most people, but it's
actually a really deliciouscocktail Very good, very user
friendly.
Speaker 2 (12:04):
Yeah, so could we drink this at like tea time and
that would be appropriate and Ifeel as if we could.
Yeah, i think Daniel would likethis one.
Speaker 3 (12:16):
I think it's the biggest cone, just saying.
Speaker 2 (12:18):
This is good.
I like it.
I don't think I've had this onebefore The tea isn't
overpowering.
Speaker 3 (12:22):
Like you notice it, but it's not, it's not, and
that's the whole thing.
Speaker 1 (12:25):
Like with any of these syrups that we're making
as sweeteners, like we don'twant them to overpower the
bourbon, like we still want thebourbon to be the main forward
flavor you're getting, becausethat is what an old fashioned is
As you spirit forward, and sothat's what we're still trying
to stay true to.
I think that's where a lot ofpeople mess up is they try and
do too much and then you getother flavors that overtake your
(12:46):
spirit and stuff like that, andthen everyone's like, oh, it's
not a great old fashioned Whenthey try and put their own twist
on it because they're nottrying to.
You know, we really try to staytrue to that classic, you know
flavor profile.
Speaker 2 (12:58):
So how does one make an Earl gray tea?
What does that look like?
Speaker 1 (13:03):
We take little packets of Earl gray tea and
then we steep them in water toextract all that flavor and then
add sugar and, you know, reducethat down to make a syrup.
Speaker 4 (13:15):
Yeah, there's a lot of syrup cooking going on.
Yeah, marketing house, and,like every time it happens, i
get lured like a cartooncharacter to the air.
It's like this usually likecinnamon, cinnamon's, my, i'm a
sucker for sediment, anythingcooking up there, like when they
do our honey cinnamon syrup.
I'm up in that kitchen ready toput my face in that pot of
(13:35):
boiling syrup Like it's it'sjust have a bunch of a bunch of
pots boiling Yeah, yeah,basically.
Speaker 3 (13:43):
It smells amazing.
Speaker 1 (13:45):
We do, especially when we make new menus.
So like right now we'restarting to work on the fall
winter menu for this upcomingyear, and so we're like we're
trying different syrups andtrying different experiments.
Like we just reduced down somebeer syrups and made beer syrups
, so our whole house smelledlike a brewery one day, and like
we just we just try differentthings and just see what we can
(14:05):
come up with to push the boundsof cocktails.
Speaker 4 (14:08):
You did that with the Boulevard BBQ right.
Speaker 1 (14:10):
Boulevard BBQ and their Boulevard We yeah, it's
gonna be fun.
Speaker 5 (14:15):
So have you made a cocktail?
We?
Speaker 1 (14:17):
have.
We are not quite there yet withit.
We are very close.
We just need a few more tweaks.
It is different, like it islike it tasting.
The syrup was like, oh this isfantastic, this is gonna be
great.
And when you mix it in acocktail doesn't always come out
that way.
So you have to kind of readjustand figure out okay, what am I
missing or what do I need tochange or add?
It's always we want to tweak itdown to it's the best cocktail
(14:39):
that we can make.
We don't want to give someone acocktail that's like kind of
meh, like we don't like it.
We want to love these cocktailsthat we put out.
Speaker 4 (14:47):
We all got excited.
Everyone here went to Boulevard.
Boulevard is aging a lot oftheir beer in our holiday
bourbon barrels, which is supercool, both soft red and, i think
, anne Banner both going thereat this point, right, so they're
testing different things.
But you know, when you tastelike a barrel aged beer, like
straight out of that barrel, ithink we roll Like I had no idea
(15:08):
it was gonna be that.
Different than like it's notquite carbonated yet It's, it's
got beer qualities, it's it'sthicker, it's heavier, it's it's
delicious.
I gotta just put my mouth onthat barrel as they pulled it at
the nail.
I have to let that thing comeout.
But it was a cool thing to see,like, i think, brendan for sure
I saw his eyes light up, likeout.
(15:28):
We can make a syrup out of this.
There's something about thatpiece that because it's thicker,
it's more concentrated.
Speaker 3 (15:37):
Yeah.
Speaker 1 (15:44):
Well, and it kind of started because We had made the
rippier rum syrup, which is inthe last old-fashioned In the
flight there, and so we knewlike we could reduce down
something that was bubbly.
So we took the, you know,rippier soda with some sugar and
some rum and reduce that downto a syrup.
So we knew we could take like abeer and essentially reduce it
(16:04):
down.
Yeah, so that is.
Yeah, the Weston classic iswith the soft red people are
drinking different things.
Speaker 3 (16:11):
I know we're all.
Speaker 1 (16:14):
So the middle one is our.
Speaker 3 (16:17):
I'm gonna follow Brendan like he made these.
Patrick was the one who pickedup the one on the right.
I never you follow, patrick.
You rather follow the rules andPatrick.
Speaker 1 (16:33):
So the one in the middle is our kind of, you know,
standard, old-fashioned forsoft red.
Okay so this is our 1964old-fashioned.
So it is, you know holiday softred wheat, bourbon with.
Speaker 2 (16:45):
Go sorry, go ahead.
I'm getting excited withquestion.
Speaker 1 (16:48):
Yeah, first, with goham syrup and then with
chocolate and walnut bitters init.
Speaker 2 (16:52):
Why 1964?
Speaker 1 (16:54):
you don't know the answer that.
Speaker 2 (16:56):
I'm just asking for the people, brendan, share the
knowledge.
Speaker 1 (16:59):
It is the year that bourbon was designated as a
spirit of the United States, sothat's why we chose 1964 it was
official.
Speaker 4 (17:07):
It wasn't just a spirit designated for Kentucky.
Speaker 1 (17:09):
No, Oh yeah, crazy right Yeah no, so that's why we
chose that you're trying to findlike a good date To, because we
have the 1856 and we wanted todo like our standard,
old-fashioned, for Soft-fried.
We wanted to do another dateand we figured that was the most
fitting.
Yeah, this is the 1964.
Speaker 2 (17:31):
That's creative.
I like that.
So not only do you put a lot ofthought and work into the
recipes, but even the names.
I appreciate that.
Yeah, you might be in marketing.
Speaker 5 (17:41):
Maybe, There's four cocktails.
Yes, none of them have a cherry, but you see a lot of Marchano
cherry.
Yeah, so Arto cherries inold-fashioned.
Why haven't you put them inthere?
Speaker 1 (17:55):
because it's not traditional.
I don't really know, like Idon't know, if that came from
the Manhattan.
So you traditionally put aLuxardo Marisino cherry in a
Manhattan, but no originalrecipe of an old-fashioned ever
had any mention of a cherry.
And there's a lot of peoplethat are traditionalists that
bash that and like becauseDuring like the 70s and 80s,
(18:17):
like everyone started to muddlean orange and cherry in there
And it became overly sweet andlike kind of just not the very
best.
Like and I just you lose thatbourbon, you know flavor, like
kind of take away from it.
So like we want to stick to thetraditional old-school way of
doing it And if someone askedfor it, like we'll definitely
(18:37):
put them in.
We have them, obviously, butlike we just don't traditionally
just make it with it becauseit's not what it was meant for.
Speaker 2 (18:44):
I never even noticed We like the cherry.
Speaker 5 (18:48):
Nashville Airport yesterday Had an old-fashioned,
and it was your traditionalmuddle cherry.
Orange.
Speaker 3 (18:59):
Like the orange wedge or.
Speaker 1 (19:06):
And I really don't get, why they?
Speaker 5 (19:07):
started doing that.
Speaker 1 (19:10):
Yeah, you know, teach their own.
But, yeah, no, if you go findthe original recipes from, like,
jerry Thomas, yeah, you'll seelike there was none of that.
Speaker 3 (19:21):
So trying to stick to it, we're the traditional so of
these ones on the menucurrently, mm-hmm 1856 is A
year-round thing.
Yes.
Is this middle one a year round?
Speaker 1 (19:34):
Yeah, so that the software, yeah that'll be our
year round one for software, ed,and then, well, the other two
be on a rotation those.
I Think we do have both of themset for the fall winter menu,
so we're going to try those herepretty soon.
I think one needs a few moretweaks to it, but I think we're
(19:55):
both excited about what thoseare tasting like.
Speaker 2 (19:58):
So does it taste like basic fall, like is it gonna
bring all the Get all the Youhave to wait and see.
Where my brimmed hat yeah, yeah, yeah, boots, maybe a scarf,
it'll be perfect, yeah so thelast old-fashioned on the flight
here is our West Tone classic.
Speaker 1 (20:19):
That is holiday soft red wheat with Rupir rum syrup,
like we talked about earlier,and then molasses bitters.
So We actually made the syrupfor another cocktail, the summer
of 56, which is, five farms are360 vanilla vodka and then What
(20:40):
else in the rubber rum syrup init.
It kind of be like a upscalerip your float type thing.
And so we took that syrup andwe're like, oh, it was tried in
old-fashioned And it workedreally great because we had the
molasses bitters sent around.
We had no idea what to do withit Because it couldn't ever put
it in anything.
He's kind of an odd flavorThrough it in this with the root
beer rum syrup and it was like,oh, this is good And this is
(21:01):
like a gateway, old-fashioned,for people.
Speaker 2 (21:06):
It is, it's.
It's tasty, yeah, and you candefinitely taste the root beer.
Speaker 3 (21:10):
See, i'm the opposite .
Like I like the bourbon already, i've never liked root beer, so
this is like a.
Speaker 4 (21:21):
Bourbon, he loves everything, else, nothing's only
half true.
We've covered yours, not withme.
It's all the different things.
A log ooby for nothing.
We've been down this road, it'sa big deal He's particular,
you're here to judge judgeBrendan Thurton his face.
No, i mean, it's good, it's agateway into root beer for me?
Speaker 3 (21:41):
Yeah, I wouldn't, order root beer.
Speaker 5 (21:43):
That's just not who I am.
I'm sorry.
Speaker 3 (21:47):
No, my dad would, but no.
Speaker 2 (21:50):
I should know this being from you know.
Speaker 5 (21:57):
Okay or not, a Oceola , Oceola cheese?
they have good sasper there.
Speaker 4 (22:02):
Okay.
So root beer you can get likeBarred.
True beer to me is it's not,it's not for me right?
There's slacking flavors,little dry, a little bitter.
We get a and w now we'retalking my language.
That's delicious, but So youhave to at least try a few of
those.
Speaker 3 (22:22):
Okay, cool.
I'm gonna drink my bourbon andI'll be open-minded.
Okay, speaking of bourbon.
Speaker 2 (22:32):
Talk to me about what you're drinking, because this
is a special thing that you'redrinking too.
Yeah and your left hand, notyour right hand.
Speaker 3 (22:40):
Yeah, 16, charlie 22, so it is barrel number 48, so
There's a handful of storiesthat go with that.
So I feel like we've talkedabout Barrel 47 before on the
podcast, where it was the onethat we always went to for a
(23:03):
shareholder meeting or forsampling in general of what's
your best bourbon at this pointin time, three year old time
frame Yeah three years, fouryears, whatever.
It was always going back toBarrel 47.
So that was part of the samething 16 Charlie 22.
That refers to the lot number16, 2016, march and then Barrel
(23:23):
done the 22nd of March.
So that was the first kind ofreference into this batch or
this lot.
And then the other one is thatwe had Doug Frost come out When
was that?
I guess November 2021 timeframe And we had him taste a
bunch of different bourbons Andwe went through the list and he
(23:45):
was in the event center with amassive amount of bourbons in
front of him, going through sideby side, and he tried this.
It wasn't this particular Barrel, it was a couple ricks down
from here, but he highlightedthat 16 Charlie 22 and he just
turned around to Patrick, mickand I and was just like that, 16
(24:09):
Charlie 22.
That's ready, go.
Like similar to that right,like it was very much.
He the whole time wasn't reallytalking much.
We were sitting there drinkingas we do And he was just who
knew, but he was just goingthrough and methodical about the
whole process.
(24:29):
But that one just took him off,you know, off of his routine,
and he wanted to highlight that,and so that was something that
we kept one Barrel from that lotand it was this Barrel 48.
And so a couple weeks ago, youknow, we needed another one
Barrel bourbon at the at theWelcome Center, and so going
(24:51):
through the list and we pulledthis one and that was just.
It kind of wowed us.
Again.
We're tasting through.
We mean meaning Patrick and Iagain drinking.
And we went through the list andit just was like that should
happen now, and so we justbottled it.
Today should be available atthe Welcome Center soon.
(25:14):
By the time this airs probablysold out, hopefully.
Speaker 4 (25:17):
But you know, yeah, so it's.
It was fun to watch Doug Cause.
Doug is like very particular,like he's got master Somalia,
master of wine.
This dude knows how to tasteall of the things I mean he
could dial into.
Some people have like theseoutlandish things when they talk
about tasting and the wordsthat come out are like okay,
that sounds fun.
Maybe I don't know, but he justseems to really know what's
(25:40):
going on And he's just when he'sgoing through.
You put all these differentthings in front of him And he
goes through it.
He's tasting, he'sunderstanding what he's doing.
But this one stopped him, likehe stopped in turn and it was
like, hey, this one, 16, charlie, 22, like calling out.
He's like, yeah, right now,like get a going.
So, and then from that pointwe're like that sounds cool,
(26:01):
That's what you're gonna do,we're not gonna listen to you.
Speaker 3 (26:02):
Yeah, exactly So.
You're an expert.
Yeah, no, sorry.
Speaker 4 (26:07):
Our CFO, mike Pressell, who was on a previous
podcast.
At this point he hears thatstory and he's like we could
have made money on it way backthen.
Speaker 1 (26:15):
And he waited but, no , it's.
Speaker 4 (26:18):
That's delicious, That's a great batch It is good.
Speaker 2 (26:21):
I feel better knowing that Doug had a part in it,
because you guys were like, oh,we're bottling our next one.
Barrel and Mick and I were like, well, that's interesting,
because we did not know thatthis was happening.
You're like yeah, cause wepicked it without you.
Speaker 4 (26:33):
She's nothing on another hour.
Speaker 2 (26:34):
Which, but if Doug was involved, then it's gotta be
good.
Speaker 4 (26:37):
We also blew through the last one, so quick.
Yeah, we didn't have time forall the shenanigans to get there
.
Well, here's this one.
And like we completely forgot,Like not that we forgot that
moment, but when we had tastedlike a few, it's like oh shit,
this is from 16, Charlie, 22.
And it was a.
oh yeah, just go Like we'regonna make label.
This is gonna be awesome.
Speaker 2 (26:58):
That's really special .
That makes it even more.
Speaker 3 (27:00):
I feel like you were liberal with the use of we.
I definitely didn't forget.
Maybe you did.
Someone else has other shit tosay.
I don't know.
it's fine, I'm just notstraight on bourbon.
Speaker 5 (27:09):
What is the proof of it?
Speaker 3 (27:11):
122.7.
Speaker 2 (27:12):
Oh, is that all.
Speaker 3 (27:13):
Approximately.
I mean, it is Yeah, 122.7.
Speaker 5 (27:17):
Is that on the label?
Speaker 2 (27:19):
Yes, Yeah, it's quite tasty.
Is that what you're drinking,mr Mark Carter?
Speaker 5 (27:25):
I believe so.
Speaker 2 (27:26):
Yeah, it's quite good , yeah, i don't know, Not that
four drinks wasn't enough, butwe had to have.
Speaker 3 (27:32):
What do you call when you have a bourbon and a side
drink and then three other sidedrinks?
Speaker 2 (27:40):
I know, but I'm not gonna say it.
Multiple side drinks Sidedrinks.
Speaker 4 (27:44):
It's not gonna waste so much math for me.
I have to get the quad drinksor a thing You go up, up, up up
Sidecar.
Speaker 5 (27:50):
I'm going to go with the commuter train.
Oh, wow There you go Commutertrain.
Speaker 2 (27:59):
That sounds quite arcane.
I'll see you guys later.
God, you could join us.
Surprise, perfect These are alldelicious.
Speaker 4 (28:11):
I do have to say But as far as the old fashion goes,
I'm going to stick with the 1856.
The OG I mean.
I appreciate that.
They're just not such dramaticdeviations.
I've had so many different onesthat it's like, oh yeah.
Speaker 1 (28:29):
I'm going to.
Speaker 4 (28:30):
I'll take that one.
I'll take that one.
I'll take that one because it'sa little bit of a different.
Speaker 3 (28:37):
You know different, you know more than anything, but
I think that's the that's thekey ones that it's like oh yeah,
i'm gonna, i'll take that oldfashion, then you try it and
it's like that's I mean, come onreally, and that's definitely
what we tell people that, yeah,we never wanted to do that.
Speaker 1 (28:56):
And that's the whole point, like you know, and that's
where we take our time whenwe're creating new ones, to make
sure that they still, you know,taste really good and still fit
that.
You know bourbon Ford you know,profile.
Speaker 2 (29:09):
Yeah, I'm impressed, Brendan.
Speaker 4 (29:11):
They're good.
I mean that job as far as acocktail goes, literally as I
mean that is a cocktail.
The old fashioned as cocktailAnytime you get to a bar, like
anyone says Oh my god.
I can't even taste the keyloaned or the bourbon.
Speaker 5 (29:25):
Like what are you doing?
Speaker 4 (29:26):
Like that's way over mixed Like it's okay to.
the whole point of a cocktailis to treat the spirit as the
primary ingredient, to enjoy itand to, kind of like, amplify
what it can do.
So the old fashioned is theultimate.
Speaker 3 (29:41):
Yeah, like that's a good segue that all of these can
also be made with the RickHouse proof version.
Right Like and that even more,so amplifies that spirit.
Speaker 1 (29:50):
Yes, And you can order any of them with the Rick
House proof if you want.
that is an option available toanyone that comes up here, and
we have a lot of people that dothat.
Speaker 3 (30:02):
No, it's like it's on the menu.
People can pretend like it's asecret menu thing And it's just
like look at Kyle upselling forthe welcome center We might be
working on it.
Speaker 1 (30:15):
We might be working on a secret menu, though.
Speaker 2 (30:17):
Yeah, well, there was the one cocktail we had
recently.
Speaker 1 (30:20):
We did have we do have one, but I think we're
doing like some, like realextreme, like secret menu stuff.
Speaker 2 (30:28):
So do you have to ask like can I get something?
You just have to password.
Speaker 1 (30:33):
Yeah, basically.
Speaker 2 (30:35):
Like.
Speaker 3 (30:36):
Do not like okay, if you listen to the podcast, you
should know the password, right.
Speaker 4 (30:40):
What's the password?
Okay, i mean make it up rightnow.
Is it made?
Is it a train And then, yousuddenly?
Speaker 5 (30:49):
got to finish the secret menu first.
Speaker 1 (30:51):
Okay and then, then we'll okay, we'll put it on the
podcast podcast You will dropthe yes.
Speaker 5 (30:58):
So you password?
Speaker 4 (30:59):
Yes, we talked about, the podcast will also be.
this all makes sense, becauseso when we have our ancient cave
collections, I generally makesense.
Patrick, you're mainly markmark.
Thank you for making all thesense.
But we're gonna release we'regonna release the ancient cave
collection, the differentspecialty barrel finishes.
(31:21):
We have on site.
we're gonna announce them on apodcast.
Yes, We'll say exactly what itis.
Those that listen or watch.
Everyone else we're in a sendout a Facebook message or
anything and just say a newrelease.
come now.
we're not gonna tell you whatit is.
So the date Yeah, inside love.
Speaker 1 (31:41):
Yeah, essentially this would be just like a little
mini episodes where we're talkabout just what we're releasing.
If you know like to come andget it.
That's the only way you'regonna find out to be the first
to get your hands on it.
Speaker 2 (31:53):
There's a lot of cool stuff coming.
If anybody suffered through ourAncient cave sampling Which
apparently some people did andI've been told recently that
they learned a lot, which Ireally good about that There are
a lot coming I mean I'm fastbecause they're getting there,
right, Yep.
Speaker 5 (32:11):
Yeah.
Speaker 4 (32:13):
That's where I'll pull 12, 14 samples, 13.
Speaker 3 (32:20):
So yeah, thanks for correcting my correct answer.
Speaker 4 (32:24):
We did the whole.
So we had a cup, we're gonnataste a couple, and instead of
turn to like they were sittingright next to me No video at the
time, but if, if there'sbottles sit next to me, there's
(32:47):
me and one other person I knowfor sure that might be watching
Over there right now.
Speaker 1 (32:52):
If there's a bottle of something delicious to taste.
Speaker 4 (32:54):
I'm going to open it and I want to taste it.
Speaker 5 (32:59):
A password for the secret menu Brendan.
I'd like to suggest a handshake, Oh it's very exclusive we can
think about that, we canpractice it and you guys do it
on.
Speaker 4 (33:23):
We're doing it.
Speaker 2 (33:24):
You're gonna want to join the pod squad.
Now you're gonna just likeyou're gonna be back you can
take my spot.
No lies, i don't think, i don'tthink anyone.
Speaker 3 (33:38):
Like you guys can continue to record here and I'll
just sit in the back actuallyworking.
Speaker 2 (33:51):
We'll see about that gosh.
Everybody's so negative today.
Speaker 3 (33:56):
I'm very, i'm very positive.
Speaker 2 (34:08):
Yes.
Speaker 3 (34:09):
I mean, i'm not.
Does that make me a bad person?
Speaker 4 (34:13):
yep, I mean no, okay, so if you don't like, root beer
.
Speaker 1 (34:17):
Do you like dr Pepper ?
Yeah.
Speaker 4 (34:22):
That's so weird.
Yeah, if you didn't like drPepper, that would make me so
sad I wouldn't talk to you butit's like the same thing.
Speaker 1 (34:27):
It's not medicinal type.
Speaker 4 (34:29):
Yeah yeah.
Speaker 3 (34:32):
Look, okay, here I'm gonna call you all out right now
for a being dicks In general onsite.
Remember we talk about.
How you know, you all havedifferent taste, preferences and
backgrounds in life right.
Speaker 2 (34:49):
I say that.
I know you judge That's true,kyle.
Speaker 3 (34:53):
We all have our backgrounds and our preferences
and look, there's not a lot ofroot beers in Northwest Kansas
Apparently.
I don't know.
Speaker 4 (35:00):
I'm glad you have one .
At least try out there.
Yep you know which one of us,which one, set you off?
Why are you so angry here?
Speaker 2 (35:07):
Is it like great value or something like, was it?
I don't know.
Speaker 3 (35:13):
Okay honestly the first, we're talking about root
beer right now.
First of all, but second, myfirst root beer I ever tried was
at the Kansas State Fair, atone of those like they Oh it's
great, but I didn't like it.
And that's where it's like.
Okay, if I'm having the best,i'm not gonna like the others.
Speaker 2 (35:37):
Okay, again Kyle's bougie.
We know this.
Speaker 3 (35:48):
All right, let's make fun of someone else.
Speaker 4 (35:51):
I mean Jordan, drop great value on you.
I'm sorry.
Yep.
Speaker 2 (35:59):
Again.
Oh, net, i know the things, iknow the friends, i am in it.
Well, these are all great,great drinks, guys.
I mean I feel like I've learneda lot today.
Brendan even saved me from myresearch, so thank you.
I knew you would know thethings.
Speaker 1 (36:15):
I'm more than happy to help and Mark, you're coming
back.
Speaker 2 (36:23):
You don't know.
We have big plans for you onthe next one.
We'll see.
Speaker 3 (36:35):
We're gonna make fun of you on the next one.
Speaker 1 (36:37):
Yes, Can we?
Speaker 5 (36:40):
do an episode.
Speaker 1 (36:41):
Roaster pile just do like a.
Speaker 3 (36:46):
It's probably true.
Speaker 2 (36:48):
You'll be okay.
I'll live make a juice Cheers,cheers You.
Really, the first mention that's been dated is in
the Chicago Tribune.
I think it was like I forgetthe exact year, but it was like
the late 1800s.
They mentioned, you know, anold fashioned like harkening
back to the way they used tomake it, the old fashioned way,
and that's where the name camefrom And it was just going back
to that simple.
You know the type of thecocktail And so, like those
(00:20):
cocktails, so there's aclassical bartender and kind of
the OG bartender named JerryThomas.
He was the first ever bartenderto actually write down cocktails
on paper.
So back then no one, everyonewas a guarded secret, like you
know from the bartenders, likeno one can know what you were
making like, how you made itLike, so you had to go to that
bar.
But Jerry Thomas was the firstone to actually start to write
(00:42):
them down And so he wrote 13cocktails down in his original
book And then six of those werethe just spirit, sugar, bitters,
water, and so that's againwhere a lot of that old
fashioned style came from Andthat's where the name stuck.
Speaker 2 (01:23):
Welcome to holiday happy hour presented by the
holiday distillery in westernMissouri.
I'm Jordan, and we've got a fewcocktails here today that we're
going to talk about.
So before we dive in to ourpodcast, Brendan, what are we
drinking here?
Speaker 1 (01:41):
So we have all four of our old fashions on the menu
currently.
So we have the 1856 oldfashioned and that's here And we
have the old English oldfashion, which is the next one,
followed by our 1964 oldfashioned and the Westtown
classic.
So we've got two Ben holidayold fashions and two of our
holiday soft red old fashions.
So we're going to talk allthings old fashions today, kind
(02:03):
of a little bit of history, justwe're going to taste the
difference.
See, i can put a spin on them,all the things we're not going
thirsty today.
Speaker 2 (02:11):
No by any means, and we also have a special guest, mr
Mark Carter.
Speaker 3 (02:17):
Put them in the middle seat.
Aka, bones, aka.
Speaker 4 (02:20):
Bones.
Speaker 2 (02:20):
We actually just I think it was Patrick just said,
hey, come on down to Kyle'soffice.
And then he walked in and therewas light and library.
Yeah, the Bourbon Library,which hey, check this out,
bourbon Library.
Let's talk about that morelater, but this is Kyle's new
setup.
He probably there were somecool spots at the distillery
before this was built, but Ithink Kyle's got the leading
(02:44):
spot now.
Speaker 3 (02:45):
I feel like now everybody officially hates me.
Like before it was like, youknow, just kind of, uh, no, no,
like he's, he's spoiled, he getswhat he wants.
But now it's like yeah, okay,yep, this is, yeah, it's over
the top for you.
Yeah, like they're just tellingme now, at this point, yeah,
for sure.
Speaker 2 (03:02):
You know what.
It also kind of sucks for you,though, because it's so cool
that everybody wants to come inhere and hang out all the time.
Speaker 3 (03:07):
And you're like you gotta get out of my space
Instead of me doing things.
I mean he could be workinginstead.
I could be.
Speaker 2 (03:14):
So, excuse us, Kyle, we'll be set up our things.
Speaker 3 (03:16):
It's fine, i guess I'll have to.
What do you have on your door?
Not enough, not enough, butI'll drink some old fashions.
Speaker 2 (03:23):
It'll be fine, yeah you'll be fine, you'll persevere
.
Um well, uh, back to Mr MarkCarter.
Bones here.
So, mark, you've been with usHow long?
Close to seven years Wow timeflies when you're having fun.
Yeah a blast So much fun.
Um, Mark, I don't even know howto explain what you do.
National accounts.
Speaker 5 (03:42):
Yep, yep.
It's under my belt Salesmarketing, all the things.
Speaker 2 (03:47):
Jack of all trades, jack of all trades Our brand
engagement team.
Yep.
Speaker 4 (03:51):
Like out there doing the things with our group of
people hitting hole the big baractivations and everything too.
So yeah, our handles a lot ofstuff.
Speaker 5 (03:59):
Trying to fit in where I can get in, You know
make a splash.
Speaker 2 (04:02):
You know, sell some, sell some bottles.
Speaker 5 (04:05):
I fit between you two on this couch.
Speaker 2 (04:07):
I mean we're going bones.
That's yeah.
Yeah, You fit quite nicely herewith the pot squad.
Um yeah, So Mark you're youknow for your first time?
Yeah.
Speaker 5 (04:17):
I'm sure you'll be back One time, one time only.
Speaker 2 (04:20):
Now you're going to stop returning our text messages
, and now we know why.
So, mark, you probably havetasted a lot of old fashions.
Yeah, throughout your your spanhere.
Speaker 5 (04:30):
A fan of the old fashioned, for sure.
Speaker 2 (04:32):
Okay, okay.
Are you more of like a classicold fashioned type of guy, or
Give me the OG.
Speaker 5 (04:38):
Okay, i'm with you, i'll drink anything you put in
front of me, but keep it simple.
Speaker 2 (04:42):
Or that, and I'm good Yeah.
Speaker 4 (04:44):
Well, that's what's fun about these two is a whole
lot of what we're doing.
We're trying to have like theperfect cocktail ever made is
the old fashioned best cocktailever, my personal opinion.
So can you tweak it, but notlike make it offensive to like
what the old fashioned is,because some people just put
trade in a disaster.
But so if you can have a lineupof different things with
(05:05):
different twists, which Brendanand Matt J never want to work on
, it's That's where it reallystarts to sink in and be fun.
Speaker 2 (05:12):
Yeah, i agree, there's a lot of creativity you
can do with such a classiccocktail, and I started actually
doing some light research lastnight on the Google, you know,
on the internet, and then Ithought what am I doing?
Brendan's going to knoweverything about this.
So, brendan, tell us a littlebit about the history of the old
fashioned cocktail.
Speaker 1 (05:28):
So it really dates back to the mid to late 1800s.
So cocktails were originallymainly just a spirit, sugar,
bitters and usually a little bitof water too, and so it was
very simple And that was justwhat you ordered back in.
Like you know, probably mid1800s, come to the later 1800s,
you started to get more stufflike Ramuth and Absinthe and
(05:51):
different ingredients, andpeople are starting to mess with
more cocktails maybe someorange juice in there, some more
citrus.
So things started getting alittle crazy And so really, the
first mention that's been datedis in the Chicago Tribune.
I think it was like I forgetthe exact year, but it was like
the late 1800s.
They mentioned, you know, an oldfashioned like harkening back
(06:12):
to the way they used to make itthe old fashioned way, and
that's where the name came fromAnd it was just going back to
that simple.
You know the type of cocktailAnd so, like those cocktails.
So there's a classicalbartender and kind of the OG
bartender named Jerry Thomas.
He was the first ever bartenderto actually write down
cocktails on paper.
So back then no one, everyonewas a guarded secret, like you
(06:34):
know from the bartenders, likeno one can know what you were
making, like how you made itlike, so you had to go to that
bar, but Jerry Thomas was thefirst one to actually start to
write them down, and so he wrote13 cocktails down in his
original book, and then six ofthose were the just spirit,
sugar, bitters, water, and sothat's again where a lot of that
old fashioned style came fromAnd that's where the name stuck,
(06:57):
and it just happened to be, youknow, with whiskey or bourbon,
and actually.
So everyone knows, like ourclassic old fashioned, or most
any old fashioned you just goget has an orange peel on it.
Actually it was originally madewith a lemon peel And the
orange came because bourbon, theflavors of bourbon, play better
with the orange, and so backthen they used, you know, mainly
(07:17):
rye whiskey, and rye whiskeyplays better with a lemon peel.
So that's why you know oldschool.
Yeah, originally it was a lemonpeel.
Speaker 2 (07:26):
More you know, yeah, more you know, and I feel like I
did read somewhere, though,that at one point there was an
old fashioned with gin whichsounds Yes, you had any of those
cocktails.
Speaker 1 (07:35):
you would have stuff like Holland Gin or Old Tom's
Gin or you know whatever you hadat the time, like you could
make an old fashioned with anyspirit of the time.
It wasn't just exclusive towhiskey, bourbon, anything like
that that we know today.
But yeah, they would just makeany of the cocktails like old
fashioned, you know, withwhatever spirit you wanted.
Speaker 2 (07:55):
So, like the style, yes, ok.
Speaker 1 (07:57):
Yeah, that's where it really came from, is just like
the style of it And it juststuck with the bourbon.
Speaker 3 (08:03):
Can I be a degenerate for a minute?
Yeah, please.
I feel like we're talking aboutold fashions and nobody has
picked one up I picked one up, Iset it down.
I picked it up again, thinkinglike yeah, can we drink these?
Or like am I allowed to?
Am I messing up by drinkingthis?
Speaker 2 (08:19):
I feel as if that's the plan.
Yeah, so 1856.
Speaker 3 (08:22):
1856.
Speaker 1 (08:23):
Yeah, so the 1856 is just our classic.
you know, ben Holiday bourbonwith the Gome syrup, angostura
bitters and orange bitters.
So again, the adding of theorange bitters is more of a
modern twist.
Traditionally you would justhave, like your aromatic bitters
, angostura, you know whateverbitters you know, pichards
(08:45):
bitters was very common back inthe day.
But yeah, orange bitters bringsout a little bit more orange
flavor, which is more common inmore modern days.
But classically you would neveruse orange bitters, you would
just use your classic aromaticbitters.
Speaker 2 (08:59):
Very fancy.
And then talk to me about theGome syrup.
So that kind of replaces, likethe traditional, like sugar cube
Traditionally you would use.
Speaker 1 (09:06):
back in the day you would use a sugar cube where you
would muddle that with thebitters, and usually, sometimes
you know you pour your spiritover that too.
Speaker 4 (09:13):
It's just crusty in the bottom of my glass, yeah.
Speaker 1 (09:16):
And so that's why a?
Speaker 5 (09:17):
lot of people started using like the, just like you.
Speaker 3 (09:21):
You know Sorry, i'm sorry, i'm completely degenerate
on this episode.
Speaker 2 (09:24):
I'm just gonna mess it up.
I love your new word degenerate.
I'm a mess, i'm a mess.
Speaker 1 (09:30):
But yeah, that's why a lot of people started using
the spirit to help, like whenthey muddled it would help
dissolve that sugar.
But we use a gum syrup which isjust like a raw sugar syrup
instead of like a, you know,normal simple syrup, like it's a
more rich.
Speaker 5 (09:41):
Where does the name Gome originate from?
I?
Speaker 1 (09:44):
don't exactly know that.
It's an old term of type ofsyrup, but they actually used to
use gum syrup, originally Gumsyrup.
So, yeah, gum trees, they wouldtake the sap from gum trees and
make it into a syrup and thatwas traditionally.
What was your sweetener to wasgum syrup.
But yeah, we use gum syrup.
So it's just a raw sugar syrup.
(10:04):
It's a little bit rich, givesyou plenty of flavor.
But we use that syrup becauseit just makes it easier and
faster to make.
You know it's when we're superbusy at the Walkman Center it's
hard to make a ton of oldfashioned like cause we make a
lot of old fashioned.
Speaker 2 (10:23):
That's how high it's.
selling cocktail Yeah, yeah, wemake every week.
Speaker 1 (10:26):
Yeah, every time I see the numbers that we do on
those it's crazy.
But yeah, so it just helps beatup the process.
Still tastes great.
Speaker 4 (10:33):
Is the 1856 like the number one?
go to Oh, 100% It's not evenclose.
Speaker 1 (10:38):
It's probably three to four times.
It's the next closest cocktail,that's good.
Speaker 4 (10:43):
So I think people get nervous about like oh, i
haven't seen lemon peel.
Like in when you switch aboutbut, these are.
I mean, you go through some ofthese things.
I actually really like lemon,citrus kind of thing on there,
rather than orange.
Speaker 1 (10:55):
So it's really we use the lemon versus the orange
based on the flavor profileoverall.
So with each of the differentold fashioned.
So this is really our classicand then kind of rip on an old
fashioned with the other threeup there.
We try to stay true to theoriginal recipe where it's you
know, your spirit the bittersand a sweetener, and so it's
like we kind of, you know, weplay with that.
We don't want it to, we stillwant it to be that bourbon
(11:17):
forward.
We don't want the sweetness toreally take over, we want the
bitter still to be there, likewe want the elements all still
sing like they're supposed toand just put our you know, fun
twists on it Maybe someone's not, you know that into bourbon or
whiskey It'll.
Maybe one of these will get youinto it because they're, you
know, a little bit different.
Speaker 2 (11:35):
So speaking of different, we talked about 1856,
old fashioned, our classic.
And then you talked about allthe other ones and I already
forgot.
Speaker 1 (11:41):
So what's?
Speaker 2 (11:41):
this one here.
Speaker 1 (11:43):
So that one is going to be the old English, old
fashioned.
Speaker 2 (11:46):
So what is in this one So?
Speaker 1 (11:47):
that has been holiday bourbon with a Earl gray tea
syrup and then aromatic bittersin it, so it's kind of a little
bit different twist.
I think that is the most scaryto most people, but it's
actually a really deliciouscocktail Very good, very user
friendly.
Speaker 2 (12:04):
Yeah, so could we drink this at like tea time and
that would be appropriate and Ifeel as if we could.
Yeah, i think Daniel would likethis one.
Speaker 3 (12:16):
I think it's the biggest cone, just saying.
Speaker 2 (12:18):
This is good.
I like it.
I don't think I've had this onebefore The tea isn't
overpowering.
Speaker 3 (12:22):
Like you notice it, but it's not, it's not, and
that's the whole thing.
Speaker 1 (12:25):
Like with any of these syrups that we're making
as sweeteners, like we don'twant them to overpower the
bourbon, like we still want thebourbon to be the main forward
flavor you're getting, becausethat is what an old fashioned is
As you spirit forward, and sothat's what we're still trying
to stay true to.
I think that's where a lot ofpeople mess up is they try and
do too much and then you getother flavors that overtake your
(12:46):
spirit and stuff like that, andthen everyone's like, oh, it's
not a great old fashioned Whenthey try and put their own twist
on it because they're nottrying to.
You know, we really try to staytrue to that classic, you know
flavor profile.
Speaker 2 (12:58):
So how does one make an Earl gray tea?
What does that look like?
Speaker 1 (13:03):
We take little packets of Earl gray tea and
then we steep them in water toextract all that flavor and then
add sugar and, you know, reducethat down to make a syrup.
Speaker 4 (13:15):
Yeah, there's a lot of syrup cooking going on.
Yeah, marketing house, and,like every time it happens, i
get lured like a cartooncharacter to the air.
It's like this usually likecinnamon, cinnamon's, my, i'm a
sucker for sediment, anythingcooking up there, like when they
do our honey cinnamon syrup.
I'm up in that kitchen ready toput my face in that pot of
(13:35):
boiling syrup Like it's it'sjust have a bunch of a bunch of
pots boiling Yeah, yeah,basically.
Speaker 3 (13:43):
It smells amazing.
Speaker 1 (13:45):
We do, especially when we make new menus.
So like right now we'restarting to work on the fall
winter menu for this upcomingyear, and so we're like we're
trying different syrups andtrying different experiments.
Like we just reduced down somebeer syrups and made beer syrups
, so our whole house smelledlike a brewery one day, and like
we just we just try differentthings and just see what we can
(14:05):
come up with to push the boundsof cocktails.
Speaker 4 (14:08):
You did that with the Boulevard BBQ right.
Speaker 1 (14:10):
Boulevard BBQ and their Boulevard We yeah, it's
gonna be fun.
Speaker 5 (14:15):
So have you made a cocktail?
We?
Speaker 1 (14:17):
have.
We are not quite there yet withit.
We are very close.
We just need a few more tweaks.
It is different, like it islike it tasting.
The syrup was like, oh this isfantastic, this is gonna be
great.
And when you mix it in acocktail doesn't always come out
that way.
So you have to kind of readjustand figure out okay, what am I
missing or what do I need tochange or add?
It's always we want to tweak itdown to it's the best cocktail
(14:39):
that we can make.
We don't want to give someone acocktail that's like kind of
meh, like we don't like it.
We want to love these cocktailsthat we put out.
Speaker 4 (14:47):
We all got excited.
Everyone here went to Boulevard.
Boulevard is aging a lot oftheir beer in our holiday
bourbon barrels, which is supercool, both soft red and, i think
, anne Banner both going thereat this point, right, so they're
testing different things.
But you know, when you tastelike a barrel aged beer, like
straight out of that barrel, ithink we roll Like I had no idea
(15:08):
it was gonna be that.
Different than like it's notquite carbonated yet It's, it's
got beer qualities, it's it'sthicker, it's heavier, it's it's
delicious.
I gotta just put my mouth onthat barrel as they pulled it at
the nail.
I have to let that thing comeout.
But it was a cool thing to see,like, i think, brendan for sure
I saw his eyes light up, likeout.
(15:28):
We can make a syrup out of this.
There's something about thatpiece that because it's thicker,
it's more concentrated.
Speaker 3 (15:37):
Yeah.
Speaker 1 (15:44):
Well, and it kind of started because We had made the
rippier rum syrup, which is inthe last old-fashioned In the
flight there, and so we knewlike we could reduce down
something that was bubbly.
So we took the, you know,rippier soda with some sugar and
some rum and reduce that downto a syrup.
So we knew we could take like abeer and essentially reduce it
(16:04):
down.
Yeah, so that is.
Yeah, the Weston classic iswith the soft red people are
drinking different things.
Speaker 3 (16:11):
I know we're all.
Speaker 1 (16:14):
So the middle one is our.
Speaker 3 (16:17):
I'm gonna follow Brendan like he made these.
Patrick was the one who pickedup the one on the right.
I never you follow, patrick.
You rather follow the rules andPatrick.
Speaker 1 (16:33):
So the one in the middle is our kind of, you know,
standard, old-fashioned forsoft red.
Okay so this is our 1964old-fashioned.
So it is, you know holiday softred wheat, bourbon with.
Speaker 2 (16:45):
Go sorry, go ahead.
I'm getting excited withquestion.
Speaker 1 (16:48):
Yeah, first, with goham syrup and then with
chocolate and walnut bitters init.
Speaker 2 (16:52):
Why 1964?
Speaker 1 (16:54):
you don't know the answer that.
Speaker 2 (16:56):
I'm just asking for the people, brendan, share the
knowledge.
Speaker 1 (16:59):
It is the year that bourbon was designated as a
spirit of the United States, sothat's why we chose 1964 it was
official.
Speaker 4 (17:07):
It wasn't just a spirit designated for Kentucky.
Speaker 1 (17:09):
No, Oh yeah, crazy right Yeah no, so that's why we
chose that you're trying to findlike a good date To, because we
have the 1856 and we wanted todo like our standard,
old-fashioned, for Soft-fried.
We wanted to do another dateand we figured that was the most
fitting.
Yeah, this is the 1964.
Speaker 2 (17:31):
That's creative.
I like that.
So not only do you put a lot ofthought and work into the
recipes, but even the names.
I appreciate that.
Yeah, you might be in marketing.
Speaker 5 (17:41):
Maybe, There's four cocktails.
Yes, none of them have a cherry, but you see a lot of Marchano
cherry.
Yeah, so Arto cherries inold-fashioned.
Why haven't you put them inthere?
Speaker 1 (17:55):
because it's not traditional.
I don't really know, like Idon't know, if that came from
the Manhattan.
So you traditionally put aLuxardo Marisino cherry in a
Manhattan, but no originalrecipe of an old-fashioned ever
had any mention of a cherry.
And there's a lot of peoplethat are traditionalists that
bash that and like becauseDuring like the 70s and 80s,
(18:17):
like everyone started to muddlean orange and cherry in there
And it became overly sweet andlike kind of just not the very
best.
Like and I just you lose thatbourbon, you know flavor, like
kind of take away from it.
So like we want to stick to thetraditional old-school way of
doing it And if someone askedfor it, like we'll definitely
(18:37):
put them in.
We have them, obviously, butlike we just don't traditionally
just make it with it becauseit's not what it was meant for.
Speaker 2 (18:44):
I never even noticed We like the cherry.
Speaker 5 (18:48):
Nashville Airport yesterday Had an old-fashioned,
and it was your traditionalmuddle cherry.
Orange.
Speaker 3 (18:59):
Like the orange wedge or.
Speaker 1 (19:06):
And I really don't get, why they?
Speaker 5 (19:07):
started doing that.
Speaker 1 (19:10):
Yeah, you know, teach their own.
But, yeah, no, if you go findthe original recipes from, like,
jerry Thomas, yeah, you'll seelike there was none of that.
Speaker 3 (19:21):
So trying to stick to it, we're the traditional so of
these ones on the menucurrently, mm-hmm 1856 is A
year-round thing.
Yes.
Is this middle one a year round?
Speaker 1 (19:34):
Yeah, so that the software, yeah that'll be our
year round one for software, ed,and then, well, the other two
be on a rotation those.
I Think we do have both of themset for the fall winter menu,
so we're going to try those herepretty soon.
I think one needs a few moretweaks to it, but I think we're
(19:55):
both excited about what thoseare tasting like.
Speaker 2 (19:58):
So does it taste like basic fall, like is it gonna
bring all the Get all the Youhave to wait and see.
Where my brimmed hat yeah, yeah, yeah, boots, maybe a scarf,
it'll be perfect, yeah so thelast old-fashioned on the flight
here is our West Tone classic.
Speaker 1 (20:19):
That is holiday soft red wheat with Rupir rum syrup,
like we talked about earlier,and then molasses bitters.
So We actually made the syrupfor another cocktail, the summer
of 56, which is, five farms are360 vanilla vodka and then What
(20:40):
else in the rubber rum syrup init.
It kind of be like a upscalerip your float type thing.
And so we took that syrup andwe're like, oh, it was tried in
old-fashioned And it workedreally great because we had the
molasses bitters sent around.
We had no idea what to do withit Because it couldn't ever put
it in anything.
He's kind of an odd flavorThrough it in this with the root
beer rum syrup and it was like,oh, this is good And this is
(21:01):
like a gateway, old-fashioned,for people.
Speaker 2 (21:06):
It is, it's.
It's tasty, yeah, and you candefinitely taste the root beer.
Speaker 3 (21:10):
See, i'm the opposite .
Like I like the bourbon already, i've never liked root beer, so
this is like a.
Speaker 4 (21:21):
Bourbon, he loves everything, else, nothing's only
half true.
We've covered yours, not withme.
It's all the different things.
A log ooby for nothing.
We've been down this road, it'sa big deal He's particular,
you're here to judge judgeBrendan Thurton his face.
No, i mean, it's good, it's agateway into root beer for me?
Speaker 3 (21:41):
Yeah, I wouldn't, order root beer.
Speaker 5 (21:43):
That's just not who I am.
I'm sorry.
Speaker 3 (21:47):
No, my dad would, but no.
Speaker 2 (21:50):
I should know this being from you know.
Speaker 5 (21:57):
Okay or not, a Oceola , Oceola cheese?
they have good sasper there.
Speaker 4 (22:02):
Okay.
So root beer you can get likeBarred.
True beer to me is it's not,it's not for me right?
There's slacking flavors,little dry, a little bitter.
We get a and w now we'retalking my language.
That's delicious, but So youhave to at least try a few of
those.
Speaker 3 (22:22):
Okay, cool.
I'm gonna drink my bourbon andI'll be open-minded.
Okay, speaking of bourbon.
Speaker 2 (22:32):
Talk to me about what you're drinking, because this
is a special thing that you'redrinking too.
Yeah and your left hand, notyour right hand.
Speaker 3 (22:40):
Yeah, 16, charlie 22, so it is barrel number 48, so
There's a handful of storiesthat go with that.
So I feel like we've talkedabout Barrel 47 before on the
podcast, where it was the onethat we always went to for a
(23:03):
shareholder meeting or forsampling in general of what's
your best bourbon at this pointin time, three year old time
frame Yeah three years, fouryears, whatever.
It was always going back toBarrel 47.
So that was part of the samething 16 Charlie 22.
That refers to the lot number16, 2016, march and then Barrel
(23:23):
done the 22nd of March.
So that was the first kind ofreference into this batch or
this lot.
And then the other one is thatwe had Doug Frost come out When
was that?
I guess November 2021 timeframe And we had him taste a
bunch of different bourbons Andwe went through the list and he
(23:45):
was in the event center with amassive amount of bourbons in
front of him, going through sideby side, and he tried this.
It wasn't this particular Barrel, it was a couple ricks down
from here, but he highlightedthat 16 Charlie 22 and he just
turned around to Patrick, mickand I and was just like that, 16
(24:09):
Charlie 22.
That's ready, go.
Like similar to that right,like it was very much.
He the whole time wasn't reallytalking much.
We were sitting there drinkingas we do And he was just who
knew, but he was just goingthrough and methodical about the
whole process.
(24:29):
But that one just took him off,you know, off of his routine,
and he wanted to highlight that,and so that was something that
we kept one Barrel from that lotand it was this Barrel 48.
And so a couple weeks ago, youknow, we needed another one
Barrel bourbon at the at theWelcome Center, and so going
(24:51):
through the list and we pulledthis one and that was just.
It kind of wowed us.
Again.
We're tasting through.
We mean meaning Patrick and Iagain drinking.
And we went through the list andit just was like that should
happen now, and so we justbottled it.
Today should be available atthe Welcome Center soon.
(25:14):
By the time this airs probablysold out, hopefully.
Speaker 4 (25:17):
But you know, yeah, so it's.
It was fun to watch Doug Cause.
Doug is like very particular,like he's got master Somalia,
master of wine.
This dude knows how to tasteall of the things I mean he
could dial into.
Some people have like theseoutlandish things when they talk
about tasting and the wordsthat come out are like okay,
that sounds fun.
Maybe I don't know, but he justseems to really know what's
(25:40):
going on And he's just when he'sgoing through.
You put all these differentthings in front of him And he
goes through it.
He's tasting, he'sunderstanding what he's doing.
But this one stopped him, likehe stopped in turn and it was
like, hey, this one, 16, charlie, 22, like calling out.
He's like, yeah, right now,like get a going.
So, and then from that pointwe're like that sounds cool,
(26:01):
That's what you're gonna do,we're not gonna listen to you.
Speaker 3 (26:02):
Yeah, exactly So.
You're an expert.
Yeah, no, sorry.
Speaker 4 (26:07):
Our CFO, mike Pressell, who was on a previous
podcast.
At this point he hears thatstory and he's like we could
have made money on it way backthen.
Speaker 1 (26:15):
And he waited but, no , it's.
Speaker 4 (26:18):
That's delicious, That's a great batch It is good.
Speaker 2 (26:21):
I feel better knowing that Doug had a part in it,
because you guys were like, oh,we're bottling our next one.
Barrel and Mick and I were like, well, that's interesting,
because we did not know thatthis was happening.
You're like yeah, cause wepicked it without you.
Speaker 4 (26:33):
She's nothing on another hour.
Speaker 2 (26:34):
Which, but if Doug was involved, then it's gotta be
good.
Speaker 4 (26:37):
We also blew through the last one, so quick.
Yeah, we didn't have time forall the shenanigans to get there
.
Well, here's this one.
And like we completely forgot,Like not that we forgot that
moment, but when we had tastedlike a few, it's like oh shit,
this is from 16, Charlie, 22.
And it was a.
oh yeah, just go Like we'regonna make label.
This is gonna be awesome.
Speaker 2 (26:58):
That's really special .
That makes it even more.
Speaker 3 (27:00):
I feel like you were liberal with the use of we.
I definitely didn't forget.
Maybe you did.
Someone else has other shit tosay.
I don't know.
it's fine, I'm just notstraight on bourbon.
Speaker 5 (27:09):
What is the proof of it?
Speaker 3 (27:11):
122.7.
Speaker 2 (27:12):
Oh, is that all.
Speaker 3 (27:13):
Approximately.
I mean, it is Yeah, 122.7.
Speaker 5 (27:17):
Is that on the label?
Speaker 2 (27:19):
Yes, Yeah, it's quite tasty.
Is that what you're drinking,mr Mark Carter?
Speaker 5 (27:25):
I believe so.
Speaker 2 (27:26):
Yeah, it's quite good , yeah, i don't know, Not that
four drinks wasn't enough, butwe had to have.
Speaker 3 (27:32):
What do you call when you have a bourbon and a side
drink and then three other sidedrinks?
Speaker 2 (27:40):
I know, but I'm not gonna say it.
Multiple side drinks Sidedrinks.
Speaker 4 (27:44):
It's not gonna waste so much math for me.
I have to get the quad drinksor a thing You go up, up, up up
Sidecar.
Speaker 5 (27:50):
I'm going to go with the commuter train.
Oh, wow There you go Commutertrain.
Speaker 2 (27:59):
That sounds quite arcane.
I'll see you guys later.
God, you could join us.
Surprise, perfect These are alldelicious.
Speaker 4 (28:11):
I do have to say But as far as the old fashion goes,
I'm going to stick with the 1856.
The OG I mean.
I appreciate that.
They're just not such dramaticdeviations.
I've had so many different onesthat it's like, oh yeah.
Speaker 1 (28:29):
I'm going to.
Speaker 4 (28:30):
I'll take that one.
I'll take that one.
I'll take that one because it'sa little bit of a different.
Speaker 3 (28:37):
You know different, you know more than anything, but
I think that's the that's thekey ones that it's like oh yeah,
i'm gonna, i'll take that oldfashion, then you try it and
it's like that's I mean, come onreally, and that's definitely
what we tell people that, yeah,we never wanted to do that.
Speaker 1 (28:56):
And that's the whole point, like you know, and that's
where we take our time whenwe're creating new ones, to make
sure that they still, you know,taste really good and still fit
that.
You know bourbon Ford you know,profile.
Speaker 2 (29:09):
Yeah, I'm impressed, Brendan.
Speaker 4 (29:11):
They're good.
I mean that job as far as acocktail goes, literally as I
mean that is a cocktail.
The old fashioned as cocktailAnytime you get to a bar, like
anyone says Oh my god.
I can't even taste the keyloaned or the bourbon.
Speaker 5 (29:25):
Like what are you doing?
Speaker 4 (29:26):
Like that's way over mixed Like it's okay to.
the whole point of a cocktailis to treat the spirit as the
primary ingredient, to enjoy itand to, kind of like, amplify
what it can do.
So the old fashioned is theultimate.
Speaker 3 (29:41):
Yeah, like that's a good segue that all of these can
also be made with the RickHouse proof version.
Right Like and that even more,so amplifies that spirit.
Speaker 1 (29:50):
Yes, And you can order any of them with the Rick
House proof if you want.
that is an option available toanyone that comes up here, and
we have a lot of people that dothat.
Speaker 3 (30:02):
No, it's like it's on the menu.
People can pretend like it's asecret menu thing And it's just
like look at Kyle upselling forthe welcome center We might be
working on it.
Speaker 1 (30:15):
We might be working on a secret menu, though.
Speaker 2 (30:17):
Yeah, well, there was the one cocktail we had
recently.
Speaker 1 (30:20):
We did have we do have one, but I think we're
doing like some, like realextreme, like secret menu stuff.
Speaker 2 (30:28):
So do you have to ask like can I get something?
You just have to password.
Speaker 1 (30:33):
Yeah, basically.
Speaker 2 (30:35):
Like.
Speaker 3 (30:36):
Do not like okay, if you listen to the podcast, you
should know the password, right.
Speaker 4 (30:40):
What's the password?
Okay, i mean make it up rightnow.
Is it made?
Is it a train And then, yousuddenly?
Speaker 5 (30:49):
got to finish the secret menu first.
Speaker 1 (30:51):
Okay and then, then we'll okay, we'll put it on the
podcast podcast You will dropthe yes.
Speaker 5 (30:58):
So you password?
Speaker 4 (30:59):
Yes, we talked about, the podcast will also be.
this all makes sense, becauseso when we have our ancient cave
collections, I generally makesense.
Patrick, you're mainly markmark.
Thank you for making all thesense.
But we're gonna release we'regonna release the ancient cave
collection, the differentspecialty barrel finishes.
(31:21):
We have on site.
we're gonna announce them on apodcast.
Yes, We'll say exactly what itis.
Those that listen or watch.
Everyone else we're in a sendout a Facebook message or
anything and just say a newrelease.
come now.
we're not gonna tell you whatit is.
So the date Yeah, inside love.
Speaker 1 (31:41):
Yeah, essentially this would be just like a little
mini episodes where we're talkabout just what we're releasing.
If you know like to come andget it.
That's the only way you'regonna find out to be the first
to get your hands on it.
Speaker 2 (31:53):
There's a lot of cool stuff coming.
If anybody suffered through ourAncient cave sampling Which
apparently some people did andI've been told recently that
they learned a lot, which Ireally good about that There are
a lot coming I mean I'm fastbecause they're getting there,
right, Yep.
Speaker 5 (32:11):
Yeah.
Speaker 4 (32:13):
That's where I'll pull 12, 14 samples, 13.
Speaker 3 (32:20):
So yeah, thanks for correcting my correct answer.
Speaker 4 (32:24):
We did the whole.
So we had a cup, we're gonnataste a couple, and instead of
turn to like they were sittingright next to me No video at the
time, but if, if there'sbottles sit next to me, there's
(32:47):
me and one other person I knowfor sure that might be watching
Over there right now.
Speaker 1 (32:52):
If there's a bottle of something delicious to taste.
Speaker 4 (32:54):
I'm going to open it and I want to taste it.
Speaker 5 (32:59):
A password for the secret menu Brendan.
I'd like to suggest a handshake, Oh it's very exclusive we can
think about that, we canpractice it and you guys do it
on.
Speaker 4 (33:23):
We're doing it.
Speaker 2 (33:24):
You're gonna want to join the pod squad.
Now you're gonna just likeyou're gonna be back you can
take my spot.
No lies, i don't think, i don'tthink anyone.
Speaker 3 (33:38):
Like you guys can continue to record here and I'll
just sit in the back actuallyworking.
Speaker 2 (33:51):
We'll see about that gosh.
Everybody's so negative today.
Speaker 3 (33:56):
I'm very, i'm very positive.
Speaker 2 (34:08):
Yes.
Speaker 3 (34:09):
I mean, i'm not.
Does that make me a bad person?
Speaker 4 (34:13):
yep, I mean no, okay, so if you don't like, root beer
.
Speaker 1 (34:17):
Do you like dr Pepper ?
Yeah.
Speaker 4 (34:22):
That's so weird.
Yeah, if you didn't like drPepper, that would make me so
sad I wouldn't talk to you butit's like the same thing.
Speaker 1 (34:27):
It's not medicinal type.
Speaker 4 (34:29):
Yeah yeah.
Speaker 3 (34:32):
Look, okay, here I'm gonna call you all out right now
for a being dicks In general onsite.
Remember we talk about.
How you know, you all havedifferent taste, preferences and
backgrounds in life right.
Speaker 2 (34:49):
I say that.
I know you judge That's true,kyle.
Speaker 3 (34:53):
We all have our backgrounds and our preferences
and look, there's not a lot ofroot beers in Northwest Kansas
Apparently.
I don't know.
Speaker 4 (35:00):
I'm glad you have one .
At least try out there.
Yep you know which one of us,which one, set you off?
Why are you so angry here?
Speaker 2 (35:07):
Is it like great value or something like, was it?
I don't know.
Speaker 3 (35:13):
Okay honestly the first, we're talking about root
beer right now.
First of all, but second, myfirst root beer I ever tried was
at the Kansas State Fair, atone of those like they Oh it's
great, but I didn't like it.
And that's where it's like.
Okay, if I'm having the best,i'm not gonna like the others.
Speaker 2 (35:37):
Okay, again Kyle's bougie.
We know this.
Speaker 3 (35:48):
All right, let's make fun of someone else.
Speaker 4 (35:51):
I mean Jordan, drop great value on you.
I'm sorry.
Yep.
Speaker 2 (35:59):
Again.
Oh, net, i know the things, iknow the friends, i am in it.
Well, these are all great,great drinks, guys.
I mean I feel like I've learneda lot today.
Brendan even saved me from myresearch, so thank you.
I knew you would know thethings.
Speaker 1 (36:15):
I'm more than happy to help and Mark, you're coming
back.
Speaker 2 (36:23):
You don't know.
We have big plans for you onthe next one.
We'll see.
Speaker 3 (36:35):
We're gonna make fun of you on the next one.
Speaker 1 (36:37):
Yes, Can we?
Speaker 5 (36:40):
do an episode.
Speaker 1 (36:41):
Roaster pile just do like a.
Speaker 3 (36:46):
It's probably true.
Speaker 2 (36:48):
You'll be okay.
I'll live make a juice Cheers,cheers You.
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