Cypress Fermentation and Experimental Finishes: A Tasting with Rebekah Neeley

Send us a text

Rebekah Neeley from Neeley Family Distillery joins us to share their latest innovations and a tasting of uniquely finished whiskeys from their Sparta, Kentucky distillery. From their upcoming three-chamber still to award-winning experimental finishes, Rebecca demonstrates why small, family-owned distilleries are at the forefront of bourbon innovation.

• Neely is installing a three-chamber still, becoming only the fourth operational one in the world
• Cypress fermenters impart the distinct "Neely funk" that distinguishes their flavor profile
• Their absinthe has won three consecutive double golds and a platinum medal
• Rebekah guides us through tastings of sake-finished bourbon, sauternes finish, tequila finish, and acacia wood finish
• The distillery offers quarter and half barrel picks to make barrel selection more accessible
• Rebekah's first official blend showcases her blending skills and understanding of everyday bourbon drinkers
• Visitors can fill their own bottles and personalize labels at the distillery
• Located at Exit 55 off Interstate 71 between Louisville and Cincinnati

Remember to stop by Neeley Family Distillery when traveling - they have rocking chairs, a cigar area, and some of the cleanest bathrooms around. Live your life uncut and unfiltered.

Venture into the heart of Kentucky bourbon country as we sit down with Rebekah Neeley at the speakeasy of Neeley Family Distillery. This episode uncorks the fascinating evolution of a craft distillery that's balancing tradition with bold innovation.

Rebekah shares exciting news about their upcoming three-chamber still installation—set to make them only the fourth distillery in the world with this equipment. The "Icon," as it's officially named, will produce heavier, more viscous distillate that opens new possibilities for their whiskey portfolio. We explore why Neely maintains cypress fermenters when many have switched to stainless steel, and how these wooden vessels create what Rebekah calls "the Neeley funk"—that distinctive character that makes their spirits uniquely theirs.

The heart of our visit features an extraordinary tasting journey through Neely's experimental finished whiskeys. Rebekah guides us through their sake barrel-finished four-grain bourbon with delicate melon notes, an award-winning sauternes finish, a complex tequila-finished expression with chocolate and berry characteristics, and perhaps most surprisingly, an acacia wood-finished bourbon with barbecue-like qualities. We also sample Rebecca's first official blend—a carefully crafted seven-barrel marriage designed as an approachable daily sipper.

What makes Neeley special extends beyond the liquid. Their quarter and half-barrel options make single barrel selections accessible to smaller groups, while their fill-your-own-bottle program creates meaningful personalized experiences for visitors. Rebekah shares touching stories of how this simple offering has created powerful moments—from future 21st birthday gifts to heartfelt thank-you presents for hospital staff.

Whether you're planning your Kentucky bourbon trail adventure or simply seeking inspiration from craft distilling innovation, join us for this deep dive into what makes small, family-owned distilleries the creative heartbeat of American whiskey. Subscribe now and discover your next bourbon adventure!

Add for SOFL

If You Have Gohsts

Support the show

https://www.scotchybourbonboys.com

The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Episode Transcript

Speaker 1 (00:01):
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting area.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, kentucky, or
an out-of-this-world tastingexperience in New Loop, you
won't be disappointed At bothlocations.
Their barrel picks all day,every day are like none other.

(00:24):
Each location features stationswith five barrels, each
featuring their pot, distilledbourbons and ryes.
Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottle A day at Whiskey Thief,
with their friendly staff andownership will ensure you many
good times with good friends andfamily.

Speaker 2 (01:27):
Remember to always drink responsibly.
Never drink and drive and liveyour life uncut and unfiltered.
We'll be right back, but whatwe do, we're drinking every brew
man.
We talk some shit, but we'retelling the truth.
Yeah, we're the Scotchy BirdieBoys Raging through hell and
making some noise.
Yeah, we're the Scotchy BirdieBoys.
We're here to have fun and, wehope, to enjoy.
We're here, you have fun, yeah.

Speaker 3 (02:04):
Alright.

Speaker 4 (02:05):
Welcome back to another podcast of the Scotchy
Bourbon Boys.
We're here at the speakeasy atNeely Family Distillery with
Rebecca Neely Woo.
Yeah, welcome, yes, veryexcited, honestly, rebecca.
We also have Roxy Yay, andwe've got the Whiskey Doc and

(02:28):
we've got the Super Nash Allright and Tony.
Of course.
Oh yes, but one of the thingsthat I think you're probably the
first person in the industrythat we kind of met right by
going to a discovery.

(02:50):
Like yes, we had met some peopleonline and they had some people
on the podcast, but notactually.
So when we were coming down inthat 2021, we were all down as a
group.
We just started, you know, gotthrough and we were going down
and we stopped off.
And it's just like I don't haveto say the hospitality that you
showed us initially you pulledout, you were pulling everything

(03:13):
out and whatever, and you know,and the absinthe was out, but
then you had that one bottlethat did really good, that
bourbon bottle and I think atthat point you pulled that out.
We all tasted it and we're like,yeah, we're hooked, that's what
.

Speaker 5 (03:26):
I do.

Speaker 4 (03:30):
So it's been a journey right yeah for sure,
yeah, you and we've had Royce onbefore and Royce right now is
off doing Royce things.

Speaker 5 (03:39):
Yes, that's generally what he does.

Speaker 4 (03:42):
Yes, but initially you're like, well he's.
I'm like that doesn't matter,we'll take you.

Speaker 5 (03:49):
Hey, second best is still second best, right.
I'm not the best at a stiller,but at least I'm here.

Speaker 4 (04:01):
Sometimes Royce even defers to you.
Sometimes he does when it comesto tastes of whiskey and
everything you just have to.
And then what's so cool aboutthe time period that you guys
are doing this?
I really think the promotion inthe industry of women in
whiskey and you're such a bigpart of that.
You know what I mean?
Yeah.

Speaker 5 (04:21):
Royce has been a big advocate for that, like he I
mean he, you know, loved Jackie.
We still love Jackie.
She's retired.
Now we just hired on MollyWellman who is in Cincinnati.
I mean she's the third favoriteCincinnatian.

Speaker 3 (04:34):
Like that's a cool, that's a cool thing to win.

Speaker 5 (04:36):
But she was also voted you know best bartender in
North America, two years in arow.
She has an incredible palate.
She loves us, she's alwaysloved coming here and we know
that she's got a great palate.
So she's brought on as HiddenBarn's master taster, which is
good to get someone outside ofthe distillery to come in and do

(04:57):
that, because we talked earlierabout you go a little bit taste
blind, nose blind to some ofyour own stuff on occasion, and
Royce, really immediately, heknows, and he'll say it, women
have better palates, and so he'slike let the women do what
they're going to be good at, andthat's tasting the whiskey and
tell us if it's good or not.

Speaker 3 (05:14):
I say that all the time.

Speaker 5 (05:15):
Yeah.

Speaker 3 (05:16):
And even get my wife in on it all the time, don't.

Speaker 2 (05:18):
I.

Speaker 3 (05:19):
For sure, and bring her in when we're doing tastings
and stuff like that, becausethere's something I can't quite
pull out.
Then give it over to her andall of a sudden, oh it's this,
it's this.
And pulls it right out, justthe same as Roxy does.

Speaker 4 (05:32):
Well, you've got some exciting things happening here
as far as what you're buildingand what you're going to be
doing.
It's getting close right.

Speaker 5 (05:42):
Oh yeah, so we're building a three chamber still
right now.
We, if you can't see it, butbehind us through this door and
then through another door, andthen another door, uh, back
there there's uh, we have awhole room that's going in for
our three chamber still, and weshould have that.
It should be here within themonth, and so that's you know.

(06:02):
We're gonna be the fourth oneoperational in the world, right,
which is really crazy, wow.

Speaker 7 (06:08):
And there's what one more or two more in the US.

Speaker 5 (06:11):
There's one at Leopold Brothers Right, and then
there's one up at Iron City,distilling up in Pennsylvania,
and then the other one is downin Barbados Right.
We, very unfortunately, ofcourse, had to go down and check
that one out, for you know.

Speaker 2 (06:23):
Richardson, it was horrible.

Speaker 4 (06:27):
It was terrible.

Speaker 5 (06:30):
It was horrible the things you have to do for work
on occasion you know that wasJackie's retirement party.
Yeah, that was pretty coolchecking that out, but we're
super excited to start makingwhiskey on that and we're going
to do a little bit of everythingon that three-chamber.
Still, we've got Vendomebuilding it for us.

(06:51):
It has an official name.
It's called the Icon.

Speaker 2 (06:55):
And that will be the nameplate on it.

Speaker 5 (06:57):
And we're going to have a thumper on it as well,
and I think we'll be the onlyone that has a thumper on it too
, and we're we're super pumped.
We're gonna have all.
There's gonna be a lot of glasson that.
You know, it looks like we'rebuilding a you know, a huge
tower out there, but it is notgonna be a tower.
We are not switching from ourpot stills, uh, but there'll be
glass on it.
So when you drive by at night,you can see it and that's gonna

(07:18):
be cool, it's gonna be really,really cool.

Speaker 6 (07:21):
We're pumped, gotta be.
We'll make this a destination.
Oh yeah because everyone'sgonna want to see it.

Speaker 4 (07:26):
Well, it's got to be fun because when you first did
this, when you built thisdistillery initially, there's an
ass and there's a certainamount of funds and everything,
and, as you guys have kept goingfurther and had some really
good luck, you know as far aswhich has gotten the funds in
that way before Royce, but nowworking with Vendome Direct and

(07:49):
having them do this, and thenyou're dealing with, like you
said, the glass.
It's a little bit different.
This time You're going once.

Speaker 5 (07:55):
Next level.
Yeah, it definitely is.
This definitely feels like.
I mean, it's we already?
Royce likes to say that hedoesn't collect anything, but if
you look out in the distillery,at all, you know so we collect
stills a little bit around here,so this is really another
addition onto our stillcollection.
But it'll be functional andwe're really excited to play

(08:16):
with the distillate that comesoff of it as well.
You know, it's going to be alot heavier, a lot more viscous
and it's going to be a reallynice component to blend with.
If there's something that'sfalling a little bit short on
the finish or it's really thin,this is something we can add
into it to really build it up,and we're going to do all sorts
of different spirits on it aswell.

Speaker 4 (08:37):
I think in the spirits industry as we keep
going forward and people'spalates were initially forward.
And people's palates wereinitially when you, when you
started early on, people were sobourbon heavy and so the rules
of bourbon and bourbon andthat's not bourbon.
And then the finishing.
You know, if you the firstfinished bourbons they just
would rip apart.
It would just be ripped apartonline.

(08:58):
But as you kept going forwardand people started realizing
that the tastes and the this,that aspect and it's, it's
whiskey.
You know.
And when you start to look at itfrom either american whiskey, I
mean that we haven't in americayet even started exploring the
used barrels as much as we.
Actually we're just sellingmost of them to scotland and you

(09:19):
know for for, for scotches andwhatnot.
But there's a fine-tuningaspect of using a barrel that's
already had whiskey in it andtaken and now you've got a
little bit more time to workwith it.
Even you know that.
You know people don'tunderstand a 15, 25-year-old
scotch isn't like putting it ina brand new, charred, old barrel

(09:40):
for 25 years, you know.
And then you do it in Kentucky.
Yes, that's gonna, by the timethat runs around you're gonna
have booked that much and it'llprobably be too op, but you know
that part of what you guys aredoing and that's what's great
about a craft distillery.
You can kind of shift which waythe industry goes.
But you guys also stay bourbonfocused oh yeah, we.

Speaker 5 (10:01):
I always laugh when I talk to different distributors
and they go well, you know, canwe do, can we do this?
Or when I talked to even justgroups that are picking out
barrels, I always this issomething we can do.
And I go, we can do pretty muchanything.
My husband owns a place.
That's the only person I reallyhave to ask if it's an
acceptable thing to do here.
I'm like, so we can do that.
That's the nicest part aboutbeing a small, family-owned

(10:23):
business is there's not all thecorporate stuff to go through to
see if it's going to be okay tomake something with.
You know, to make a four grainwith oatmeal in it, or to make,
you know we started makingscotch or single malt and so,
like we've got single malt, wehave that aging in our yeast
barrels and you know we don'thave to go through all the right
tape.
We can just kind of do whateverwe feel like doing.

Speaker 3 (10:49):
And that's the beauty of a small business, really Let
me throw this out there andcorrect me if I'm wrong but also
what's helped allow you to dothis is that y'all have won a
lot of awards for your whiskeysand rye, and so and.
Epsom too.
It's been really amazing thathelps contribute to maybe the
sales also?
Oh, absolutely it does.

Speaker 5 (11:07):
And we've also had some really good media coverage
from podcasts.
We've had some really goodstuff in regular print, which
has been really cool.
We had the Career Journal downin Louisville.
They did a whole front page adabout the absinthe, which was
crazy.
That was completely random.
By the way, maggie, one oftheir writers she stopped in
just to see if there wasanything to cover here, because

(11:28):
we're friends with her, and shestopped in and that's when she
found out we had, you know, wentplatinum with our absinthe and
she went well, I need to likethat's big news.
And so she put that in thenewspaper and we were getting
calls.
Like that day we were justgetting calls all over the place
.
The liquor stores were gettingcalls and there was places that
didn't want to carry an absinthebecause who's going to buy

(11:48):
absinthe?

Speaker 2 (11:50):
Well, they picked it up.

Speaker 5 (11:53):
They were selling out of it quick.
There was one place inLouisville that actually was
carrying it and they were likethey couldn't get it stocked
back up fast enough With ourfriends.

Speaker 6 (12:03):
Our first sort of, you know, indulging in spirits
was an absinthe.
Yeah, I don't know.
I haven't told you that before.
So we ordered a whole bunch ofabsinthe from France yeah,
probably not legal to ship towhere we live, I'm not going to
say, and very expensive, yeah.
So we tried all these beautiful, amazing absinthes and then we

(12:24):
came here and drank yours and Isaid it blew them all away.
Thank you, yeah, thank you, andthen it went on to win all the
awards.

Speaker 4 (12:33):
What was more surprising to you the first time
, or the fact that I know thefirst time you did it and the
whole aspect of how it went andwhatever.

Speaker 2 (12:43):
But then you did it again.
I know, was that more?

Speaker 4 (12:44):
surprising that you did it and the whole aspect of
how it went and whatever.
But then you did it again.
I know, Was that moresurprising that you did it again
?

Speaker 5 (12:50):
The first time was definitely the most surprising
time.
The second win was we were alllate.
I mean it was like, oh my God,we've done it a second time.
The third time was the moststressful time because I select
everything that we send in, forI mean it's not just me, royce,

(13:11):
obviously he says we have tosend this and we have to send
this in, but otherwise I pickout stuff.
And with Absinthe when you do afresh run Royce doesn't always
love it when I describe it likethis, but absinthe is a little
bit like soup when you make it,yeah, when first day soup is
still good soup, right, but onceyou get three-day-old soup,

(13:32):
that's like the perfect soup.
And the absinthe when it'ssuper fresh it's really really
bright off the still, but whenit's sat in the bottle for about
a month is where we like it.
That's where it starts to getreally really good.
And when we were about to sendstuff in, I had the choice
between one that was aged Iguess you could almost say or
had been sat in a bottle for awhile, and one that was super

(13:53):
fresh, and they were both reallygood, and I had to decide which
one do I send in, because if Isend the wrong one in, that is
either because you have to winthree years in a row.
You cannot go we won two years,miss a year and do another one

(14:13):
to get a platinum, and so I wasstressed, I went with the, I
went with my gut, which was toput the one in that had been
sitting in the bottle for aboutthree months, and that was the
right choice, thank God, butthat was really it.
That was the most stressful one.
The first one was just weweren't expecting it.
We were hoping to get a pat onthe back and you guys were
making a decent absinthe, and sowhen we found out that we had
won, we were like what in theworld is going on here?

Speaker 3 (14:35):
That's amazing, that's awesome.

Speaker 5 (14:36):
Yeah, it was really, really crazy.
But here we are.
And the other cool thing aboutthe absinthe that a lot of
people don't realize or evenknow the very first time that we
won our double gold, theabsinthe Royce had made the
absinthe on our 10 gallon,experimental still, and so first
win, that still.
Second win was on our 110gallon still pot still.

(15:01):
The third win was off of the uh, 1890s french absence, still.
So the fact that we won youknow we went to guston classes
and three double golds, platinumoff three separate stills with
the same product, is actuallyreally a testament to what yeah,
that's a testament.
How good of a distiller royce isright and it's but that's a

(15:22):
really crazy thing to do so, andbecause you do kind of have to
have some consistency there.

Speaker 7 (15:28):
And I'm assuming it's just like Grandma has her
favorite cast iron skillet, sheprobably has her favorite still
To make the same consistencyfrom a different still.

Speaker 5 (15:39):
Think about going to someone else's house and cooking
in their house and you go.
How does this stove work?

Speaker 3 (15:44):
This is a weird stove .

Speaker 5 (15:51):
You got hot spots here and you know exactly
exactly something that uh kindof perked my interest that you
said earlier about the, thefinishing whiskeys.
Um, you're a hundred percentright back, like I remember,
when people like know peoplewould just be like, ah, people
are just finishing their whiskeyto hide shitty whiskey.

Speaker 7 (16:12):
Yeah, we heard that a lot.

Speaker 5 (16:13):
And like and honestly I think originally, yeah, maybe
so Possibly, that was a thingthat was happening.

Speaker 4 (16:20):
That's what's for now .
Flavored whiskey.

Speaker 5 (16:22):
Exactly that's a correct thing to do with shitty
whiskey.
But I think that maybe possiblyoriginally that's what they were
doing, maybe with at least someplaces, but nowadays I think
that it's becoming such a bigthing I mean for us here, every
single amount of whiskey that weput into our finished barrels.
I don't just go, I don't know,grab those 10 barrels and blend

(16:45):
them all together and dump theminto those.
I do not do that.
I'm such a massive pain in theass for Brian, our lead out here
, and I'm like, okay, I wantthis full barrel into this one,
but I want it topped off withthis one, but don't mix that in
anything else, because I wantonly a little bit of that one
into here.
So I mix this one into that oneand he's like, okay, and it's a

(17:08):
nightmare.
But you do have to be reallyspecific about what you do with
every single one, because if youput the wrong like flavor
profile into one of these andone of these we're going to
taste today, I think it's prettyinteresting, uh, they're all
actually really interesting uh.
But we did a uh, I did a fourgrain bourbon into a sake barrel
which, just to be transparent,I didn't know that sake was ever

(17:29):
aged in barrels.
I had no idea about that.
We saw it on the list ofbarrels we could get and I went
hell, yeah, we love sake, let'sget that.
So one we've got here is a.
It's a four grain because Ismelled it and I'm like God, it
smells like melons.

Speaker 4 (17:41):
Because I smelled it and I'm like God, it smells like
melons.
I'm like this just is weird.

Speaker 2 (17:46):
Do you got the squeeze bottle for me so?

Speaker 5 (17:47):
you can just Sake, sake.
That's what I should have.
I had to get the hat I actuallyhave an egg to toss onto my
head too, which one is that thatone is going to be this one
over here.
Do it for them.

Speaker 4 (18:02):
No, let's go in the order you want us to go.

Speaker 5 (18:04):
Yes, there's an order when you're talking about sake,
and then other stuff.

Speaker 4 (18:09):
You probably have other tasting ideas.
I've got some interestingthings.

Speaker 5 (18:11):
I do.
We are actually going to startwith those two because they're
open and I don't want them toget opened up too much.
Let's start with the sake,because it is a really
interesting.
It's actually one that we justrecently to Storied Company.
They're in Indianapolis and sothey're going to have half this
barrel.
The other half will be here inthe distillery, but it is a

(18:31):
really interesting.
Finish on this 110 proof.
Like I said, it's got fourgrains, so it's going to have
oatmeal in the mix here and thiswill be the… which isn't the
easiest thing to….

Speaker 4 (18:42):
Oatmeal is not the easiest grain to work no, no,
it's, it's really not.

Speaker 5 (18:47):
Um, it's light and so it can blow around really
easily, but a lot of peoplereally enjoy our, our oatmeal.

Speaker 6 (18:54):
I can smell the sake.

Speaker 5 (18:58):
And our mash bill with our four grain is going to
be well.
We have a few different ones,but for this one it's going to
be 63% corn, 17 oatmeal, 8 wheatand 12 malt, naturally
converted over with no enzymes.

Speaker 4 (19:11):
Nice Wow.

Speaker 3 (19:15):
You have a wonderful nose.

Speaker 6 (19:17):
Mm-hmm.

Speaker 4 (19:23):
Is that so?
Is that close to the old JetBrother?
This will be an old JetBrothers.

Speaker 5 (19:27):
Finish that mash bill and we can do any mash bill
with old.

Speaker 4 (19:33):
Jet, no, not saying that, the nose I smell the old
Jet Brothers.
Interesting the whole Jeff.

Speaker 3 (19:44):
Brokaw.

Speaker 6 (19:46):
Interesting.

Speaker 4 (19:48):
That's delicious.

Speaker 6 (19:50):
What's the proof?
110.

Speaker 4 (19:52):
That's dangerous.

Speaker 7 (19:53):
I love how the oats just kind of smooth it out.
Nowhere near that.

Speaker 3 (19:58):
Taste and drink is like a 90 proof.

Speaker 5 (20:00):
It was a really cool.
I put my nose in the bunghole.
So I could smell what wasinside of it, and I was trying
to smell it that you know whatthe notes were that I was going
to get off.
It wasn't dry but there wasn'tanything I could take out of it,
but it was tons of melon insideof it and I was like I didn't

(20:24):
want to put the wheat in there,I didn't want to put the rye.
It would be too harsh with therye and I needed something
softer.
And I was like you know whatwould work.
Great is our four grain and Ithink it is really nice.

Speaker 4 (20:38):
I think it's a cool finish.
No, I would say that, todetermine this, there's a decent
body but it's delicate.

Speaker 5 (20:50):
It goes everywhere, but it's just, and I feel like
you get the sake at differentparts too, Like it hits in the
very front for a second and thenit's gone, and then at the very
end it kind of like.

Speaker 4 (20:58):
So have you drank this while eating Chinese food?

Speaker 5 (21:00):
I've not, we just dumped this.

Speaker 4 (21:06):
I think that you're talking about the saltiness of
like a teriyaki sauce orwhatever.

Speaker 7 (21:10):
Oh my god.

Speaker 4 (21:12):
You can tell it's sake, but it's not.
It's whiskey.
The balance is right there.

Speaker 7 (21:20):
Nice.

Speaker 6 (21:21):
And then try it hot and see what it'll be like
Whiskey.
The balance is right there.

Speaker 7 (21:23):
Yeah, Nice and you do get a lot of sake flavors on
the hot touch.

Speaker 5 (21:26):
Yeah, we're going to put this in a little.

Speaker 6 (21:28):
This needs to be in a hot touch.
You have it in a carafe so Ican pour it and we're going to
have the little tiny glasses forus.
You would get really trashedreal quick Just like we do when
we drink too much sake, that istrue.

Speaker 4 (21:43):
I'm sorry, but sake's not 110 proof.

Speaker 5 (21:45):
Generally not.
No, that would be pretty strong.

Speaker 4 (21:49):
No, that's delicious.
No, I love that Very nice,thank you.

Speaker 2 (21:53):
Really good.

Speaker 4 (21:55):
So, I will compare this to like a Johnny Walker
blue scotch, in the aspect thatthere's some things, there's
always something about bourbonthat's really striking about it,
and then you'll get like you'lleither get the pepper or you'll
get, you know, those caramel,but you know you get the whiskey

(22:15):
flavor right when this goesmore towards, like where it's
just very, very easy.

Speaker 2 (22:24):
You know what I?

Speaker 4 (22:24):
mean, and it's just not easy, like drinking 80,
proof You're drinking 100.

Speaker 7 (22:32):
So there's the full body.

Speaker 4 (22:35):
It's all there, but it's just easy.

Speaker 6 (22:37):
This is the interesting thing Just a little
bit like a scotch but withoutthe smoky beat.
Yeah, without the smoky heat.

Speaker 3 (22:46):
Yeah, the smoky feel.
No, without that smoky heat youget that slight hint of
momfiness.

Speaker 7 (22:50):
More of a sweet flavor Like a Johnny.

Speaker 6 (22:52):
Walker blue.
I don't think I'm nuts, but ittastes like white lotus flowers
to me.

Speaker 5 (22:57):
No, I don't think that's nuts at all.

Speaker 6 (22:58):
Ghost mouth, white lotus like perfume or white nose
flowers.

Speaker 5 (23:01):
It's floral like it's , or watch the show.

Speaker 4 (23:05):
Yeah, I thought we were going to the show.

Speaker 2 (23:11):
You say that aftertaste that light floral.
Yeah, on the aftertaste, it'snot excessive it's nice, Because
there's some that it's likeit's too floral almost on some
of them.

Speaker 6 (23:20):
And you go okay, am I chewing on a rose?
Exactly yeah, but this is just,it's just a real light

Speaker 3 (23:29):
and it's just right on the aftertaste, I would say I
love the balance.

Speaker 4 (23:33):
Yeah, it's nice balance very good not all
whiskeys do that balance and Ilove a whiskey that's heavy,
caramel or whatever.
Yeah, I'm just saying you canappreciate the, the.
It's almost like there's apetite aspect to it.

Speaker 5 (23:44):
Yeah, that's a good, that's a good word to describe
it actually.

Speaker 6 (23:47):
Some British whiskeys are just like oh God, yeah, too
much.

Speaker 7 (23:52):
Didn't put any water in before, but then I was rinsed
the glass to rinse my palate.
That's why it just reallyopened up there at the very end,
I bet it did.

Speaker 5 (24:00):
Oh, I bet I bet with some water it'd be great.
It's also that's another funnything that's happened in whiskey
.
For such a long time it waslike don't add water, like
either you're being a you know alittle bitch, or like you don't
do that, you're disgracing yourwhiskey.
Yeah, again, there's been aswitch over in that where, like
it's that's okay, like it opensit up, you get so many good

(24:20):
flavors when you add some waterexactly like it is okay to add
some water to it.

Speaker 4 (24:31):
Well, mixology when you're talking about mixology,
when you're talking about drinks.
That's a whole art.
I mean, just that's one thing.
It's just like a good bourbon,old-fashioned.
You people work hard to justnot.
You can tell when you go to aplace and it's just Sure, it's
all right.
You're adding in.

Speaker 3 (24:45):
She has a professional, she can ask them
all Exactly, so what?

Speaker 5 (24:49):
do we got next.
Next we're going to do oursauternes finish, which that's
another barrel pick that we did,I remember, and this is going
to be our newer ones.
So these are made from adifferent place.
So these are not the Frenchreuse deck, but the Sauternes
finish.
We do really well with these incompetition.
We got runner-up for bestfinish at the San Francisco

(25:12):
World Spirits Competition withthis.
We also won a double platinumat the Ascot Awards with our
Sauternes finish, so a lot ofpeople really enjoy these.
This one has a.
This is not as long of a finishas we usually do with them.

Speaker 7 (25:23):
This is about six months straight but it's
terrible, it's going to be.
It's terrible Wow.

Speaker 5 (25:29):
Yeah, yeah, I mean it's like and that's it.
This is going to be, you know,like a more of a white wine, and
you're going to notice that,like you can get I mean, the
flavors it's kind of crazy.

Speaker 7 (25:41):
It smells like I'm smelling candy.
Honestly, this is a clearblizzard.
I picked up on the way up fromSyrup.
Was it so caramel-y?

Speaker 4 (25:48):
that you're like it needs to go into a sautern
initially.

Speaker 5 (25:54):
I picked out more of a floral forward one to go into
the sautern finish, so it wasalready kind of a fruitier
floral one to go into it and nowit's like I mean that's crazy,
it's like those nuts, oh, butter, yeah, you could sell this
stuff to Dairy Queen.

Speaker 3 (26:12):
Put it on the ice cream.

Speaker 7 (26:13):
Put it on the lizards .

Speaker 5 (26:15):
And this is again 110 proof, that's way different
than the saw turn finish of theold Jeffery.
Yes.

Speaker 6 (26:20):
Our other one yeah.

Speaker 5 (26:21):
I have, but in a nice way, this 110 proof this
doesn't.
I don't know how that's 110proof.

Speaker 6 (26:26):
I don't I don't know Buttery.

Speaker 3 (26:29):
Oh yeah, real buttery , even the, even the mouth yeah.

Speaker 6 (26:38):
I get wine on the face Like a dessert wine.

Speaker 5 (26:40):
Exactly, and this is again half.
This barrel was selected byStory Company, again up in
Indianapolis, but the other halfof this will be in our gift
shop as well.

Speaker 7 (26:50):
So they're sitting barrels with you, we do have
barrels.

Speaker 5 (26:53):
So, much for that.
Oh, we got it's Charlotte.
Charlotte is coming down right.

Speaker 4 (27:01):
Charlotte and the speaking.

Speaker 6 (27:03):
I'm not afraid of bugs or spiders.

Speaker 4 (27:05):
Thank, you.

Speaker 5 (27:07):
I hope we can see that in frame like slowly a
spider coming down, A spider iscoming down.
That'd be great.

Speaker 6 (27:13):
Because, just as you stood up, I saw it in my
peripheral vision.

Speaker 3 (27:16):
I was like oh, there's a spider For those of
you on Facebook.
He didn't do it.

Speaker 6 (27:22):
He spider.
For those of you on facebook,he didn't do it.

Speaker 2 (27:24):
He just relocated, relocated over there.
That's for afterwards, when weput it in our glass and drink it
for a little bit of flavor,little protein there was like a
beetle on the couch that didn'thappen to you.

Speaker 4 (27:31):
Or spiders on the box ?

Speaker 5 (27:32):
oh, I don't mind spiders, especially in a
rickhouse, yeah, I'm literallylike covered in spiders, like
all the time I'm like wanderingthrough the rickhouse I don't
like walking into the webs.

Speaker 2 (27:41):
That's the worst, like honestly that's the worst
part.

Speaker 5 (27:44):
I don't care about the spider, I'll just be like
all right, like move out of theway.

Speaker 3 (27:47):
I don't like the web.
Yes, I don't like walking outof the web.

Speaker 4 (27:51):
They're not knowing where the spiders are.
So I have rope legs that stayon all the time, but when we
leave you got to turn them off.
So the remote control hadfallen down and there was a
spider web down there and I justsaid I'm just going to grab it.
So as I grab it it goes through, it shoots underneath the whole
shelf.
So now I've got to go get astick and kind of whatever.

(28:13):
But the whole thing I was justimagining.
The spider grabbed the remoteand pulled it out.

Speaker 3 (28:20):
It's like, oh my God the remote and it's like, oh my
god, big spiders yeah, we do, um, something that we've not
always done.

Speaker 5 (28:28):
We do now, uh, we offer half barrels and we also
offer quarter barrels, uh, topeople, because it just is.
We understand that peoplecannot take a full barrel.
It's hard to go through for alot of people, and there's some
places that are really small orrestaurants that they can never
handle an entire barrel pick,and so we offer quarters halves

(28:48):
full.

Speaker 6 (28:49):
Like our group could do easily move a quarter or a
half.

Speaker 3 (28:53):
That's awesome that you're catering to more of the
groups and including all theseother distilleries to more of
the groups.
Yeah, and including, yeah,including all those other
distillers or left them out.

Speaker 4 (29:06):
When they're picking those barrels.
You can then move that throughyour.
Now do you use their?
You know, like if it's a group,does that have their name on it
?

Speaker 5 (29:15):
Sometimes we'll just it kind of depends on what's
happening, yeah it depends on,like, if they want us to or if
they don't care, or whatever.
We just put the other half ofthe barrel in our gift shop.
We did one in Missouri andbefore they even picked up their
barrel we had sold out of thehalf that we had.
It was a great barrel pick.

(29:38):
It flew out of our front doorand then for them too.
They sold out of it superquickly, in just a matter of
like, I think two weeks.

Speaker 3 (29:44):
If you really don't want this, we'll keep it.
Yeah, I was like oh, I said oh,we'll keep it.
I'm like you guys, don't haveto take it.

Speaker 5 (29:51):
Yeah, but it definitely helps people out a
lot and I think people really doappreciate that they do For
sure.

Speaker 7 (30:07):
I'm sure they do this is good.

Speaker 4 (30:09):
Yeah, sure is Delicious.

Speaker 5 (30:11):
What's next?
So let's Where's your water.

Speaker 2 (30:14):
Down here.

Speaker 5 (30:15):
I'm good, so let's do that bottle, that mysterious
bottle, next.
Do you guys like tequila?

Speaker 3 (30:22):
Oh yeah.
When I heard you ask him to goget that, I was like oh yeah,
look do I like tequila?

Speaker 4 (30:31):
I tolerate tequila as far as the use of it.
He likes it.
And then when you get intoMezcal CT just goes crazy for
that.
Me, on the other hand, tastingso much.
And then, when you get intomezcal CT just goes crazy for
that Me, on the other hand,tasting so much I don't got room
for it, right.
But when you're talking atequila finish, that's a whole

(30:52):
different story.
You're dealing with tequilawith whiskey.
Usually I should shut up.
Yeah, doesn't always bring outthe sweetness of whiskey, it
brings out more of some of thosedarker chocolates or there's an
aspect to it which isn't and Ilike that aspect of taking some
of the sweetness.
So when you were blending this,picking for the barrel, did you

(31:16):
pick a really sweet?

Speaker 5 (31:17):
one though.
No, I did not.
I went the opposite.
I went more savory.
I was gonna say this is notsweet what type of tequila
barrel was this?
Um, I don't know if I can sayofficially but it is, but it is
not it is one that is a very uh.
You go up and you order shotsof that when you're partying.

Speaker 3 (31:39):
Is it like a Neho or a Mezcal?

Speaker 5 (31:42):
It was a Neho.

Speaker 3 (31:44):
A Neho.
Okay, I just wanted to knowwhat type Not brand CT would be
CT you are missing out, youwould die.
This was more savory version.
This was made for you.

Speaker 6 (32:00):
It's just a flavor bomb.
Mine's evaporating what?

Speaker 5 (32:04):
happened to yours, Ryan.
I told you Royce was down inNew Mexico just last week.
What's that flavor Butter.
I always get butter.
It helps with this.

Speaker 4 (32:22):
Chocolate raspberry Interesting chocolate raspberry.
Interesting, it almost wasstrawberry, it almost it was.
There was some kind of berry toit.
And then there's a deep, deep.
I mean we're talking darkchocolate.
Yeah, you're talking dark, dark.
So I always find that there'seither tobacco, tobacco, dark
chocolate and leather are soclose, because if you just get

(32:44):
them, you know what I mean.

Speaker 5 (32:46):
They all are almost there.
It's like the dark chocolate,with like not, and there's no
sugar added at all.
Like the berries not overlysweet berry, but like you, get
the berry to it.

Speaker 4 (32:56):
I can see that the berry sting.
Initially I was thinkingstrawberry and I'm like no
strawberry, then the raspberry.

Speaker 6 (33:05):
It's like a dark plum .

Speaker 3 (33:07):
I was on my stinger, maybe even like a dark zinberg.

Speaker 4 (33:12):
Something with a little bit of a more pungent
something with a smidgen morebitter.
At least the one that should bedoing the chores considering.
We have to carry on from here.

Speaker 5 (33:26):
That's a lot more than the first time this barrel
so Royce was in New Mexico lastweek and he sold this barrel
immediately.
He did actually four differentplaces.
We were talking about quarterbarrels.
He sold all four of thosequarters in one day.
I can think of it.
And then when we bottled it out, we still had 86 bottles that
we'll have here in the gift shopas well.

Speaker 2 (33:46):
So this will be in the gift shop too, but only 86
bottles, wow, but it is a uhit's a cool one down.

Speaker 4 (33:52):
We'll stop down in october, early october, to see
what's in the gift shop thereshould be some more bourbon on
the banks.
And then he said but we'regonna stop, yeah, no, um, so the
single barrel program obviouslyis just, you guys are probably
having to like control it, likeif you gave up, if you could
probably sell all your stuffwithout in single barrels at a

(34:13):
point.
Oh yeah, because it's somethingyou have to have.

Speaker 5 (34:16):
Do you have like a lottery or whatever, or you just
we I mean honestly, likethere's a lot of people that
want to do barrel picks and thenthey kind of back out of them.
A lot of times I think thatpeople, they think that they can
do it and then they thinkthey'll have a bunch of friends
that'll, like you know, jump inon it or whatever, and then
people back out.
But we do a lot of barrel picks, we send out, I mean it's, and
when we go out and market, whenwe go out and market, like royce

(34:36):
did, we have a whole littlesuitcase, alcohol suitcase that
is full of samples and of alldifferent things that I've gone
out and picked out.
And, um, I and this is funnywhen I go through and I taste
some of these things, like Iknow the ones that are going to
sell, like I already know it.
I had 126 proof hazmat for us,let's be fair.
Uh, weeded barrel.
I was like that's going to sell.

(34:57):
Sure enough, we had one thatcame in at 99 proof barrel
strength that's insane.
I was like that's sold likethere's no way that that's not
going to sell quickly, and ofcourse that one did too.
And then we had another onethat I really like honey proof
do you normally.

Speaker 7 (35:11):
How many options do you get when you're doing a pick
?

Speaker 5 (35:14):
um, it depends on.
It's like well, if they'redoing it here, she takes us out
in the middle room.

Speaker 4 (35:20):
She easy.
She's a fantastic person.

Speaker 7 (35:23):
The reason I asked the question is my local whiskey
group that I met with Thursdaynight in East Tennessee said we
want to do a barrel pick andthey tasked me with finding a
distillery for us to do barrelpick with Hello I'm.
Rebecca at Neely.

Speaker 5 (35:39):
Family Distillery.

Speaker 7 (35:41):
And I'm the single barrel coordinator so what's
next next up?

Speaker 5 (35:48):
we're going to.
Let's actually stick with theold Jet Brothers.
So this is actually an acaciafinish.
What the hell is acacia?

Speaker 4 (35:57):
it's a good question.

Speaker 2 (35:58):
It is a wood, a lot of times honestly more women
would know what it is than menprobably because we buy it from
our bathrooms.

Speaker 5 (36:06):
They're like stools.
It's kind of like a weird.
It has some weird swirlpatterns in it.

Speaker 4 (36:10):
Wait, you do realize what you just said.
That's what he's doing in thebathroom Four stools.

Speaker 5 (36:15):
Yeah, it's a weird, it's a very interesting word so
you're talking about sittingstools.

Speaker 2 (36:27):
Yeah, yeah, yeah acacia wood was very common I've
never actually.

Speaker 4 (36:28):
It's a very not honestly it's a hard one.

Speaker 5 (36:30):
This is the first time I've ever heard, and I I
mean I hear a lot of stuff, butyou, you're there's okay if you
couldn't tell things that welike to do here is like weird
finishes, like I mean, the sakefinish is weird.
Uh, tequila is not weird, butnot real.
Out there, the acacia wood isnot real.
Out there, the acacia wood isnot.
I've never seen an acacia woodfinish this is a 100-gallon
barrel.

Speaker 7 (36:46):
I've never seen it in a whiskey.
We've been at a 100-gallonbarrel For acacia wood.

Speaker 5 (36:51):
A barrel broker?
I don't know.
They show us a list of stuffand we go I don't know, we'll
take that, that and If they,have anything weird, I go send
it our way.
We want the weird.

Speaker 4 (37:01):
We want to try it.
We want the weird.
The yield is 100-gallon barrelA lot, especially when it's a
finishing barrel A lot.

Speaker 5 (37:09):
Yeah, it is, and this has been finishing for a year.
Yeah, that's very sweet.
It's got some cool like nuttynotes.
It has some like barbecuespices to it.
It's like I mean, it's coolLike the best barbecue rub, and
this is weeded bourbon that weput in here.

Speaker 4 (37:26):
It's like a really fantastic barbecue potato chip.
It's like, almost like,marinate.
It gives you that, that, thattea, that little bit of heat and
whatever.

Speaker 7 (37:34):
Yeah, Marinate your butt in it, your pork butt.

Speaker 5 (37:37):
Ah thank God, he clarified yeah.

Speaker 1 (37:46):
And then throw it on the grill, but ah, thank god he
clarified.

Speaker 3 (37:48):
You could see.

Speaker 2 (37:49):
Oh yeah, that's already in a bottle that's in
the bottle is available forpurchase right now there,
because you've got that sweetlittle bit of that sweet, that's
fantastic.

Speaker 4 (38:01):
Wow, that's already in a bottle.

Speaker 5 (38:04):
That's in the bottle.
It's available for purchaseright now.

Speaker 6 (38:07):
Yes, and cool for taking it out before it was too
busy.

Speaker 5 (38:10):
Exactly how long did it go?

Speaker 6 (38:12):
It was a year in there, it could have easily
blown it.

Speaker 5 (38:17):
It's a really particular thing you have to do
with finishes.

Speaker 7 (38:20):
I mean you can really screw something up If I make
sure it tastes like I thought itdid you have as much as you
would like, it's not going tohurt my feelings as much as my
wallet can afford.

Speaker 3 (38:31):
It's got a sweetness to it too.

Speaker 6 (38:32):
That's what I said I like the burnt bits.

Speaker 3 (38:34):
I enjoy that.
Yeah, that's very enjoyable.

Speaker 5 (38:37):
Ground sugar and the proof.
I think three on that one.

Speaker 4 (38:40):
Still, we're all over 100 on.

Speaker 6 (38:42):
yeah, I was like you took a can of pineapple and
squished it into your barbecue.
Did you know something you likethe breakdown of the brown
sugar barbecue.

Speaker 2 (38:51):
Some people make actual barbecue whiskey.

Speaker 7 (38:54):
This is it, without having to do that Exactly.

Speaker 4 (38:56):
That would be really good with a brisket.

Speaker 6 (38:58):
Yes, I agree, where do?

Speaker 7 (38:59):
we have barbecue.
I'm going to buy a lot ofbarbecue.

Speaker 4 (39:05):
Somewhere.
We're here all week, yeah, soyou don't have to.

Speaker 7 (39:08):
We can barbecue something.

Speaker 3 (39:09):
Yeah, we can do it at the house at.

Speaker 5 (39:11):
Airbnb.
Now that was a really cool one.
Like I said, whenever ourbarrel brokers, whenever they
find anything cool, they usuallykind of let us know, or they do
send over the list, and I'malways like, let's just get
these weird ones.
Like if we know it's weird,then we kind of want it.

Speaker 3 (39:29):
Yeah, well, that's cool that you do that, because
it's out of the ordinary andyou're stepping outside the
bounds and here is the productthat's coming out of it and
you're winning awards with ittoo.

Speaker 5 (39:42):
That's what's amazing too, if you weren't doing
something right, yeah, and we'vegot, you know, we've got port
and we've got share.
We have all the normal onesback there as well, and those
are still fantastic.
Yeah, but it's just that we seeall those so often.

Speaker 7 (39:52):
So if somebody wanted to get a bottle of this, is it
in the stores at all or is itstrictly?
We have a lot, you got plenty.
It's a hundred gallon barrel,you have a gracious.

Speaker 2 (40:05):
We have got a large.
Come on down.
You won't be Come on down.

Speaker 4 (40:09):
Large supply, everybody come on down for
Kentucky Bourbon Festival inOhio.

Speaker 3 (40:12):
Just stop by, stop by , neely.

Speaker 7 (40:14):
Family we have a large.
That was my point, thank you, Ibelieve they just stocked their
shelves up.

Speaker 3 (40:20):
Yeah, we're good.
Gloves up, get warm for thiscoming week and we have we've
got eight

Speaker 5 (40:24):
you know we have.
Well, including this one,there's seven others.
There's eight total differentold jet finishes out there
currently, but they do swap outall the time, you know, like
once we sell out of them we puta whole new one in, whether we
replace one that we've hadbefore or we have a whole new
one.
And cognac, we have a neelybrandy finish, we've got a

(40:51):
madeira finish, we have a newtoasted, we have the new toasted
.
That's 127 proof that one'spretty cool.
Uh, that's, that's the one, the127 proof.
That's our, the new toastedfrench oak that we've got up
there right now and it's, youknow, that's high proof for us,
for sure um, one thing I've gotto say real quick.

Speaker 7 (40:59):
So you guys are here, be sure, and stop people.
We're getting our bottle today.

Speaker 2 (41:03):
After we've got ours, cheers.

Speaker 5 (41:07):
We have some cool stuff out there.
We still have two more thatwe're going to taste that are
newer technically.

Speaker 4 (41:14):
The French Ale finished on the first release of
.
I called it that that one wasso good.
Remember when you drilled it.

Speaker 5 (41:23):
We're sitting there chatting about it.
Oh my gosh, that was so good.

Speaker 4 (41:26):
And then I got to actually have it.
So that one I'll just likethat's like a hard day at work.
I want to be cheered up alittle bit, and I'll just go to
that.
It was so good, Is that not?

Speaker 3 (41:38):
that's the Christmas when we came down.

Speaker 6 (41:40):
I think it was down.

Speaker 5 (41:47):
I think it was, yeah, the last christmas she was.

Speaker 7 (41:48):
She was dressed in the all, she was bundled up.
Yeah, we're just drilling away,because I was still in college
so I didn't need to oh thisyear's gonna really be bad for
you because you're so thin now,oh yeah, yeah, I'm just gonna
freeze yeah god dang.

Speaker 5 (41:59):
Yeah, this one next.
Yeah, let's do the worst isyour hands.
Let's do that one next and thenwe'll finish on the.
This is our.
This is a fun one for me.
Have any of you guys had thisone yet?

Speaker 4 (42:09):
What is it?

Speaker 5 (42:10):
Okay so this is my first official blend.

Speaker 4 (42:16):
How did we do that?
I don't know.
I wasn't sure if you guys hadseen it or not.
Do you have it in stores?
I do.

Speaker 5 (42:22):
It is sold out almost here.
It is in different stores inIndiana, Kentucky, down in
Georgia.
Oh, that's beautiful, it's allover Georgia, all around Atlanta
, it's also down in Louisiana,it's in Oklahoma, I believe, so
kind of all over the place.
But this is a four-grain, aseven-barrel blend that we did

(42:42):
with this, this new label thatwe have royce wanted to put out
a he wanted to do a batch.

Speaker 4 (42:47):
It's a beautiful one.
I can't see it.
Let me see it.

Speaker 6 (42:50):
Really pretty kind of art deco yeah.

Speaker 4 (42:56):
So what I would say first off is that's not like oh.
But, also, were you trying todo a blend that illustrates your
new profile from the best?

Speaker 5 (43:10):
The purpose of this particular batch was this is for
the everyday drinker and thisis for it's a daytime bourbon.
It's an easy sipper.
This is just supposed to be.
This is not, you know, the deep, dark bourbons.
This is just bright, it's light.
That is an easy sipper, it's ais just bright, it's light.

Speaker 2 (43:24):
That is an easy sip.

Speaker 5 (43:26):
It's a bottle and bottle.
It's only four years old.
Seven barrel, they're all 50.
Yep, it's four years old, butit's all in 53-gallon barrels.
Like I said, naturallyconverted over no enzymes, with
this one as well, but it's meantto just be light, bright, easy
sipping, like this is supposedto be like.
Grab it from the shelf andyou're not going to have to sit
there and like analyze it.
You're just going to enjoy it,and it's just.

Speaker 7 (43:47):
I have a question yeah.
It says it is Cypress fermented.
I know what that means.
These guys do.

Speaker 5 (43:54):
Will you?

Speaker 7 (43:54):
explain it to people that may or may not know what
the difference between Cypressfermented and not.

Speaker 5 (43:57):
Yeah, so a lot of use stainless steel vats.
That makes sense becausethey're going to last forever.
It's easy to clean.
There's a lot of perks.
We do have stainless steel vatsas well.
We do try to primarilyespecially with our bourbon use
our Cypress fermenters.
Those just impart the neelyfunk to them all the time.

(44:19):
They're hard to maintainbecause they can dry out if you
don't have whiskey inside ofthem or you have to make sure
they're clean.
I mean, we only sweet mash here, we don't sour mash, and so
that's another thing.
It's like we have to make surethat they're super clean and
they do stay clean when we, youknow, steam them out, but they
do maintain some yeast inside ofthe pores, inside of it.

Speaker 4 (44:45):
And so it really keeps our flavor going.
That neely funk stays with it,right, and it's there.
We like the neely so this isvery similar a lot of stuff when
you would come down before, orwe were even coming down for
five years now we used to have,you would have two-year-old
stuff, but you were cherrypicking the barrel and then you
were naming them things thatpeople.
It would taste a certain way.
Yeah, what I?
I don't even remember you hadso many funny names.

(45:06):
Yes, yes, and so there was a newfunk on those barrels.
But you always get that flavorthat you were saying, okay and
honestly, you've blended that infour years, so it's there, but
there's a maturity to it, ohyeah.

Speaker 5 (45:24):
So you're really it's like granola, like honey.

Speaker 3 (45:27):
Granola bars is really like I was thinking like
buttered butter and cinnamontoast.

Speaker 7 (45:34):
Oh yeah, you know who all uses.
I know you use a cypress and,if I'm not mistaken, victor's
uses it.
Who else?

Speaker 4 (45:40):
there used to be a lot right, there used to be a
lot.
Maker's Mark is famous.
They have some that they showeverybody.

Speaker 5 (45:47):
Yeah, so they at least show them.
And there used to be a lot moreof them, I think that while
turkey used to have them back inthe day, they ripped them out
and put in stainless and thatchanged the flavor.

Speaker 2 (45:56):
Yes.

Speaker 5 (45:57):
And that's a big deal and I don't think that people
realize it's like oh yeah, theflavors change over the years
and that's, I think, partiallybecause taking out the cypress
fermenters which once again Iunderstand, especially for a
large distillery, maintainingthose and making sure they don't
fall apart is really adifficult task to do.
And now you can't even getcypress fermenters because it's
protected wood.

Speaker 4 (46:16):
So Green River sell the taste for the after they've
taken a card couple of to makersmarket you know the biggest
place with that even thoughthey've got a lot of stainless
steel it's definitely.

Speaker 5 (46:34):
It keeps the flavor like really the same and really
distinctly mealy, like I feel,like you can taste mealy we do
primarily.

Speaker 4 (46:42):
we, like I said, especially for when we're making
, we do some contractinstallation, we do Right okay.

Speaker 5 (46:44):
Primarily, like I said, especially for when we're
making.
We do some contractinstallation for quite a few
places as well, but when we'redoing our stuff we keep our
front four full and we kind ofleave back ones alone as much as
possible, Because we do notneed to make a ton of whiskey,
we just need to make enoughwhiskey.
So we're not trying to go likegot to get all this stuff done,

(47:05):
no, we just have to.
We have a certain amount weneed to make and that's what we
do.
When we're contract distilling,we'll use all eight of our
fermenters out there, Right,Because that's not a necessity
to keep.
You don't need to have it bethe Neely Fund they have.
I mean, we make moonshine.
That's different.
We use, you know, all eight ofthem because we kind of need to
when you're making moonshine.

Speaker 4 (47:25):
Which is cool you guys have stuck to making.
You know Royce's distilling,you know family aspect, a lot of
people they make the moonshineget through and then, once
they're to the point where theydo their eight grains and
everything they kind of you know, finish that out when you guys
stay.

Speaker 5 (47:42):
We'll never stop doing that.
Here's the thing about bourbondistilleries.
Right, there is somethingthat's not fun about it for
people, because guess what, ifyou guys are going, let's just
pretend that one of you doesn'tlike drinking, someone's going
to have a bad time becauseyou've been drug along to every
single distillery and you'regoing yeah, I'm just here to,

(48:04):
because this is what he wantedto do for his birthday and it's
not fun for usually not always,but for the second half of the
couple, and that's both.
That's men or women, we see itgo both ways.
And they get here and they go.
I'm not going to taste, I don'tlike to drink whiskey and we go
.
Hold on, I go.

(48:25):
We've got a little bit ofeverything here I go.
We got vodka, we got straightmoonshine, we got salted caramel
, we got cinnamon, we gotflavored moonshines, we got
flavored moonshine creams andthey go.
Well, maybe I will have a tasteof something.
That's what moonshine creams.
They came here with a full boxof stuff.

Speaker 6 (48:43):
They are so excited.

Speaker 5 (48:46):
They love it.
It definitely makes like peopleget excited.
Oh, I've been pumped about thisbecause I knew that I'd
actually find something that Ifinally like here, and it's not
like.
I hope they find something too,but I'm excited because I can
finally find something I like.
So we'll never stop doing allthose moonshines.
People absolutely love it and,like I said, we've got 30
different products out there.
It's a ton of stuff, butthere's something for everybody

(49:06):
here which I think is cool,except for gin writers we don't
do gin.

Speaker 7 (49:09):
You know what's so nice about this?
It's just enough drying, Justenough in your mouth that you
can tell.
But it doesn't tell me drying.
I need to tell you.

Speaker 4 (49:22):
She knows what she's doing and she's always known and
she's learned, though, and it'snot like you came up with
learning.
You were just you were.
You were not a blender beforenow, and but but in
understanding, like you said,you understand the whiskey
drinkers you understand theregular drinkers and it's gonna
sell and that's what that like.

Speaker 5 (49:39):
I said, that's what that bottle and bond was for
with.
That was for just a regularperson.
Not everybody's a bourbon, bro.
There's plenty of people thatjust want to find some whiskey
that they're going to enjoy andthey want to sip on a hot day
because you can't drink mostwhiskey on a hot day.
You can drink that bottle andbond on a hot day because it is
easy, it's nice I mean it's a.

Speaker 7 (49:55):
I just noticed this last one and I know exactly why
people are using it for this oneis cool.

Speaker 5 (50:00):
This is an experimental.
Absolutely this is our 36% highrye bourbon and the barrels we
use for this were also 36-monthair season barrels.
We usually use two-year airseason, so 24-month air season
barrels.
These were 36-month air seasonbarrels, 36% rye.
They're cool.
So it's a super high ryebourbon.

(50:21):
You know, kind of like a FourRoses has that higher rye
content to it.

Speaker 7 (50:23):
Yeah, high ride bourbon you kind of like uh, for
roses has that higher ridecontent to it.

Speaker 4 (50:25):
Yeah, we just hit this one hit the shelf yesterday
.
This is, uh, four years old.
See, that's the cool thing whatI'm sitting here right now.
You're talking four years old,and if we were saying you were
talking about two years oldalmost in 30, 32 months, oh yeah
, and.
But now you guys have been andso I would highly suggest now
anything to me there's a, onceyou hit the 40 year mark, like
you're great, you're there,there's the sweet spots, and

(50:48):
keep going.
You know, you get to sevenyears, that's one thing, but at
the same time there's less.
Yeah, it's just, and, and youguys, you know, has it, you got
a lot of stuff that's set back.

Speaker 7 (51:00):
Oh, oh yeah, that hard to keep it going.
That's a 25-gallon barrelthat's going to age a lot.

Speaker 5 (51:08):
Four and a quarter years old.

Speaker 7 (51:10):
That's like a seven-year.
That's cool too.
That's like a seven-year and a55-gallon.

Speaker 5 (51:16):
This one you're going to get like it's going to
attack the back of your throat,it's going to burn you up, but
you taste it and also you're oh,it's actually really smooth.
Yes, that's just.

Speaker 4 (51:28):
It's good with a cigar, yeah no.
I'm just.
Yeah, I guess I'm like man ohyeah, yeah, they're super cool.

Speaker 5 (51:36):
It really fun having an experimental one that we do
because that switches out.
We do that like we put our forgrain there.
We've done that.
We got a bloody butcher ryebefore Just having one that we
kind of interchange out all thetime with like different things
we've done.
Oh yeah, we just put that onthe shelf yesterday, so we got
plenty of that but it is, yeah,it's super cool and and you guys
have always understood the 375yeah, yeah if you go early on.

Speaker 4 (52:00):
If you came down it didn't matter, but the barrel
they had a way of.
You could fill your own bottlefrom the barrel.

Speaker 5 (52:06):
You still do that.
No, yes, and that one we justput out yesterday too, that
one's also really fantastic.

Speaker 7 (52:11):
I didn't want to taste it because we had so many
other things to taste, but wecan taste it by ourselves, Now
with that one there's adifferent one, but we can taste
that later on.

Speaker 5 (52:19):
And that one's a 25% Rye, and that one's also just
went up yesterday too.

Speaker 3 (52:25):
That's something that maybe a lot of people don't
know, but you can come here anddo your fill your own bottle.
You put your own name on theside of it.
You get to name it too.

Speaker 5 (52:40):
And there's not a charge to bottle your own.
It just has the exact same asyou bottle bottles.
There's not a weird surchargefor following it because,
frankly, you're saving us,because we're not bottling for
you right, I just can't imaginehow many labels you put on
bottles for me not as many,because I'm not that good at it.

Speaker 1 (52:58):
That was an aspect that was awesome.

Speaker 7 (53:00):
Yeah, want to point one thing out real quick.
Yeah, the nice thing aboutdoing a funeral is it makes a
perfect Christmas gift orbirthday gift or retirement gift
for your friends.
That is a burden.

Speaker 6 (53:13):
Go here.

Speaker 7 (53:14):
Go somewhere Up here and do that.
You've got one whole gift.
That's totally unique that youcan give to someone.

Speaker 5 (53:21):
Oh yeah, it's been.
It's actually really cool tosee people that come in and
bottle their own.
There's been some really funnythings.
We have bachelor parties thatcome in or bachelorette parties
that come in and they, you know,they write something a little
bit crude on the side of it,which I think is funny.
I also have a lot of people thatcome in before their child is
born and they do a bottle ofyour own and they just write
birthday on it.
So then they're going to giveit to them on the 21st birthday.

(53:42):
Um, we had one that was likebrought us to like try not to
cry about it because it wasreally touching.
Um, a couple came in and theybottled up, like they're like
we're going to need 16 of theseand I'm like, holy shit, all
right, I'm like what?
is this for?
And they said it's for presentsand I'm like, oh, for what you
know?
I'm like that's a lot ofpresents.
But yes, it was, their kid hadcancer and they were in the

(54:04):
hospital and they got them.
Their kid was OK, but got themall for the entire staff that
was helping take care of their,their child, while they were
battling cancer.
And I was like they're liketelling us this and I'm like how
are you supposed to not fuckingcry, right?

Speaker 2 (54:19):
now.

Speaker 5 (54:22):
And it's just like you know, it's been really cool
seeing some of the things thatpeople do for that and a lot of
people.

Speaker 2 (54:27):
You know we're right on the interstate, we're one of
the easiest distilleries to getto no frank if you're traveling
we're so easy to get to.

Speaker 4 (54:35):
I'll just give everybody a thing what it's like
everybody also.
When they're looking for restthey always go to gas stations
and everything in kent go todistillery bathrooms Just stop
it.

Speaker 2 (54:44):
They're clean, they're the cleanest, and
there's a competition, andthere's a damn competition.

Speaker 4 (54:51):
They're the best bathrooms in the world.

Speaker 5 (54:54):
Also, we have rocking chairs.
Out front you can get acocktail hang out.

Speaker 4 (54:58):
You can smoke a cigar outside.
Yeah, the cigar area, it'stotally okay.

Speaker 3 (55:02):
For all my cigar and bourbon groups on Facebook, yeah
, and then you can always investin both worlds right here, if
you mention the Scotchie BourbonBoys.

Speaker 4 (55:10):
maybe you?

Speaker 5 (55:11):
might get preferential.
If I'm here, you might get somenice treatment if you mention
the Scotchie Bourbon Boys.

Speaker 4 (55:16):
Yeah, yeah, this is the separate thing, you know and
everything.

Speaker 7 (55:20):
So yeah, Happy to do your business, buy what you want
and have a drive.

Speaker 5 (55:25):
Exactly.
Yeah, not a bad idea.

Speaker 4 (55:30):
All right, so just give your promotional speech so
we can fish out there.

Speaker 5 (55:33):
Yeah, so you can find us.
We're in Sparta, Kentucky,right next to the Kentucky
Speedway between Louisville andCincinnati.
Neely Family Distillery.
You can also find us atNeelyFamilyDistillerycom.
Neely Family Distillery onFacebook Instagram.
You can find me Ms Becca Sue 1K.
No C's on Instagram.

Speaker 2 (55:52):
Alright.

Speaker 7 (55:53):
What I want to point out is, when you're looking and
you're driving up and down theinterstate, it will say Indiana,
but it will also say Indiana,but they're not in Indiana.

Speaker 5 (56:03):
It says we're towards there, but we're not in Indiana
.

Speaker 7 (56:06):
Some people get scared about that.
Tell them which exit that isExit 55, right off of Interstate
71.

Speaker 5 (56:11):
It's going to be the VVVVV.
I'm not even sure what.

Speaker 2 (56:15):
I'm saying they're in Indiana, is all.

Speaker 5 (56:17):
I know, but if you're going towards Belterra Casino
you're going to find us.
There's a big white building itsays Neely Family Distillery
and we're kind of a logcabin-type looking building.
But we're up at XB5 onInterstate 71.

Speaker 7 (56:29):
And we've traveled territory too far.

Speaker 4 (56:31):
Yeah, all right.
Wwwscotchiebourbonboyscom forall things scotchie bourbon boys
.
Check us out.
There's t-shirts, there's allkinds of stuff.
And then we're on Facebook,instagram.
Youtube and Apple oh yeah, wehave bourbon balls now.
Yep, yep, yep, so that is there, and then we are also on iHeart
and Apple and then any otherform, whether you like to watch

(56:55):
us or you like to listen to us,make sure that you subscribe,
leave good feedback and thenremember the bourbon angle is
really good friends and goodtimes.

Speaker 3 (57:04):
Make sure that you drink responsibly.
And go out and live your lifeuncut and unfiltered.

Speaker 4 (57:13):
And little Steve will skip this out.

Speaker 2 (57:24):
Oh, show me the way to the next whiskey bar.
Oh, don't ask why.
Oh, don't ask why.
Show me the way to the nextwhiskey bar.
Oh don't ask why.
Oh don't ask why.
For if we don't find the nextwhiskey bar, I tell you we must
die on.
I tell you we must die.

(57:44):
I tell you we must die.
I tell you, I tell you, I tellyou we must die Alright.