Green River Distilling Company partners with the US Army to create a special 250th anniversary bourbon bottled at a meaningful 111.1 proof to commemorate Veterans Day. The collaborative project reflects Green River's long history of supporting veterans dating back to the distillery's founding by J.W. McCulloch, who gained favor with veterans that helped secure an 18-year contract as the sole spirits provider for US Marine Hospitals.
• Official licensed product of the United States Army required navigating complex approval processes
• Project revitalized through personal connection between Green River leadership and the Sergeant Major of the Army
• Small batch blend of four to six-year-old barrels with notes of warm vanilla, leather, cinnamon, and cherry
• Special product launch featured former Golden Knights parachuting bottles from 5,000 feet at Fort Bragg
• Initial production of 10,000 six-packs quickly sold out across distribution channels
• Priced at $49.99, making it accessible while honoring military service
• Green River continues expanding with future innovations including a four-grain bourbon currently aging
• Team-based approach to distilling reflects military values of teamwork and excellence
Remember to drink responsibly. Never drink and drive and live your life uncut and unfiltered.
A toast to those who serve! Green River Distilling Company's Master Distiller Aaron Harris & CEO Colonel (Ret) Mark Erwin of lofted Spirits joins the Scotchy Bourbon Boys to share the extraordinary story behind their special US Army 250th Anniversary bourbon. This isn't just another limited release – it's a heartfelt tribute that celebrates America's oldest military branch through meticulous craftsmanship and meaningful symbolism.
The bourbon's journey from concept to bottle showcases the nimble innovation possible at Green River, where military connections run deep. Harris reveals how the Sergeant Major of the Army personally revived the project after initial legal challenges, and details the painstaking process of creating an official licensed Army product. The partnership extends Green River's long legacy of supporting veterans, dating back to founder J.W. McCulloch's generous whiskey donations at veterans' memorials that helped secure an 18-year government contract.
Bottled at a purposeful 111.1 proof to honor Veterans Day (11/11), this small batch blend features four to six-year-old barrels selected for their warm vanilla, leather, and cinnamon notes, with distinctive cherry undertones. The hosts conduct a thorough tasting that confirms this bourbon delivers exceptional quality, earning near-perfect scores for its rich complexity and buttery mouthfeel. But perhaps most memorable is the dramatic product launch – Erwin describes the unforgettable day when former Army Golden Knights parachuted bottles from 5,000 feet at Fort Bragg before sharing authentic toasts among veterans.
What began as a projected 2,000-case release quickly expanded to 10,000 six-packs that flew off shelves nationwide. Priced accessibly at $49.99, this commemorative bottle offers bourbon enthusiasts and military supporters alike the chance to honor service while enjoying premium Kentucky whiskey. Subscribe now to join the Scotchy Bourbon Boys for more exclusive distillery insights and passionate bourbon appreciation!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
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 Loo, 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 (01:26):
Remember to always drink responsibly.
Never drink and drive and liveyour life uncut and unfiltered.
We'll be every brew man.
We talk some shit, but we'retelling the truth.
Yeah, we're the Scotch andBaron boys Raising the hell and
making some noise.
Yeah, we're the Scotch andBaron boys.
We're here to have fun.
Oh, enjoy, we're here to havefun.
Speaker 3 (02:03):
Woo, yeah, all right, welcome back to another podcast
of the Scotchy Bourbon BoysTiny here tonight with Super
Nash and very special guestAaron Harris.
Welcome Aaron, welcome Aaron.
Thank you, gentlemen, wonderfulto have you here with us.
(02:23):
We got another special guestcoming on in a minute, so we're
going to quick.
Do the promo stuff forwwwscotchybourbonboyscom, for
all things Scotchy Bourbon Boys,glen Caron's t-shirts.
Check us out on the internetand then also make sure you
follow us on Facebook, instagram, youtube and X, along with the
(02:45):
audio podcast of Apple, iheart,spotify and anywhere else you
can listen, no matter what youdo, watch us, listen to us, make
sure you listen, like, comment,subscribe and leave good
feedback.
It's like tonight's a specialpodcast and very excited to have
Aaron here Tonight's a specialpodcast and very excited to have
(03:06):
Aaron here.
One thing before you go anyfurther, because you're talking
so fast, but I just want toreiterate that if you do order
Glencairns, they do come withoutthe Green River single barrel.
Well, I got this Glencairn here, but not that one right.
Speaker 4 (03:27):
Yeah, we're not sending out single barrels with
our glens, that's right.
Oh yeah, that's what I'mtalking about, the green river,
but I'm saving that for the uh,special army edition here yes, I
haven't cracked my bottle yet,so I'm happy to ready to crack
it.
Speaker 5 (03:39):
Oh, it's good same here.
Speaker 3 (03:40):
Uh, fresh crack for me right here.
I have not yet.
I do have the oldie but goodieof Cherry Jubilee here, so I'm
going to throw that in thescotchy bourbon boys glass and
wait to put it in the GreenRiver.
I'll put the 250th in there.
Now I'm sipping along and soit's coming up.
(04:05):
Aaron the Scotchie, I mean weare going to be in Kentucky
beginning of September.
I mean it's a little early thisyear to be going.
Hopefully the weather isn't 100degrees and it just looks like
you know, seeing you knowwhatever.
But we look forward to thisyear and seeing you last year
(04:25):
was such a blast.
I mean it was a really goodtime.
And okay, welcome Mark.
We did.
And so Welcome Mark.
But Aaron, you can do theintroductions tonight.
Barry, we are honored to haveMark on for this special bottle
(04:49):
and thank you for coming on.
Speaker 6 (04:53):
Mark, Thanks for having me guys.
Speaker 3 (04:56):
Yes.
Speaker 4 (04:57):
Glad you could be here.
Join us.
Speaker 3 (05:01):
So, aaron, you give a little bit of a lustrous
introduction of all the thingswith this.
That's one into this bottle andkind of you know we could go
right in.
Uh, this mark was a late add-in.
Um, all the guests out there.
Uh, for the podcast, it'swonderful having you here and we
will be able to promote out theaudio, put that out and and
(05:22):
share it.
It's like.
Thank you so much for coming on, mark.
Speaker 6 (05:27):
Yeah, we appreciate it, guys, Appreciate you even
having us on.
Speaker 4 (05:33):
It's our pleasure.
Speaker 3 (05:34):
Yeah, aaron's a good friend.
We go back a little bit rightnow.
It's funny for me to say that,right, aaron, yeah, it feels
like a minute.
Yeah, I choked on my first ryeever with you.
That one time it was good.
(05:56):
It went down the wrong proof.
He's like you got to try thisand we're talking about barrel
strength rye and I sipped it.
And we were in his office and Isipped it and it went down the
wrong tube and I couldn't.
There was no breathing.
I just had to be like, excuseme, I was in the other room just
going so and I had never donethat before.
(06:17):
So you know, you live and learnwell guys.
Speaker 5 (06:22):
um, the biggest thing we're on here right now is to
celebrate.
We have been so fortunate topartner with the US Army and
helping them commemorate their250th anniversary.
So we have had a long timepartnership, more support for
(06:43):
the US Army, going back to thefirst days of Green River prior
to 1900, we have continuallysupported our veterans.
One of the biggest contributorsto Green River landing an 18
straight year contract for thesole spirit provider for the US
(07:05):
Marine Hospitals US Embassieswas that our founder JW
McCulloch went to a VeteransMemorial in Louisville, kentucky
, and he gave away many, manybottles of whiskey with several
samples to a lot of veteransthere.
Many bottles of whiskey withseveral samples to a lot of
veterans there.
That, we believe, gave himgreat favor when his contract
(07:30):
came up to review to be theprovider for the US Marine
Hospitals.
Speaker 4 (07:36):
That's amazing.
That's awesome.
Just to say, I'm an Armyveteran and my dad was too.
Speaker 6 (07:44):
Thanks for your service.
Yeah, it's been an amazing ridefor us.
Obviously, the Green Riverbrand has been awesome.
The history of it is justunbelievable.
And look the background on this.
The Army reached out to methrough their public affairs
office last fall and said canyou do a whiskey for our 250th
(08:07):
birthday next year?
I said, sure, we can have youspoken to the lawyers yet.
So the next day I got a calland said, oh, we can't do it.
And done Exciting project diedquickly, fast forward to
February.
The Sergeant Major of the Army,senior enlisted guys, a friend
(08:30):
of mine.
We were together in our specialoperations organization many
years ago.
He's still serving.
I quit in 2010,.
But he sent me a text and said,hey, how's that whiskey project
coming?
I said, dude, it died on yourend a while back.
The next day that whiskeyproject coming.
And I said, dude, it died onyour end a while back.
The next day the project wasback on.
So so I made an army, gotinvolved, got this shit straight
(08:51):
and here we go and because, uh,look, you guys know what it
takes to to put something likethis together, to get it to get
an official licensed product ofthe united states army is
something we had not done before.
So we had to go through allthose wickets trying to get that
done, but we had great supportfrom the staff there at the
(09:12):
Pentagon.
The senior leaders obviouslywere pushing this as something
that was a good idea and so gotpeople moving on their end and
our end.
We're as flexible as we alwaysare.
I think you guys, if you askedone of the big guys to do this,
(09:32):
it would not get done in threemonths.
It would take a couple of yearsto get something like this done
.
So that's the flexibility,that's the type of things we can
do, and I can just tell you howproud I was to be asked to do
this and then how proud I'vebeen in our organization for
getting it done and putting aquality product in a bottle.
(09:53):
You know no way we wanted tohave something that wasn't high
quality, to wear the Army's name, to wear the Army's logo, to be
an official licensed product ofthe Army.
This was real important to mywhole team and can't tell you
how proud I am of the outcome,of not only what went in the
(10:15):
bottle but just the whole effortof the team to get this done by
June 14th for the Army'sbirthday out in the market.
It's been a cool ride.
I hope you guys saw some of thelittle video we put together.
Just one of the funnest days ofkind of launching a product,
doing a product drop from 5,000feet at Fort Bragg, north
(10:38):
Carolina, right outside of FortBragg, north Carolina One of the
funnest days I've had in a longtime.
So proud to present it.
Every day we're out thereselling it.
It's in the market.
You guys have seen it.
We've gotten it through most ofour distribution network.
Believe it or not, we're stillpushing A-fees.
A-fees have not been a bigtaker of this.
(11:01):
We've got Nexcom we're workingon.
Every time it gets in an AFEstore it sells out the military
classic stores.
So we're pushing that everyangle.
But our distributors and ournetwork have loved it and
supported it and we're excitedfor where it's going to go.
We initially thought we'd sellabout 2,000 cases of this.
(11:24):
We got so many orders right offthe bat.
We did our first roll of 10,000six-packs and we're planning
our next bottling as well,because it's selling like crazy.
So great product, great storybehind it and can't imagine
anything else for a product withpartnering with the Army like
(11:46):
this.
Speaker 3 (11:48):
It's fantastic, aaron .
Talk about the actual whiskeyblend.
You know what went into this,how many?
You know it's not the amountthat's out there.
You've got it on the shelves.
The Army was able to get it andyou're like as far as the bat.
(12:10):
It's fantastic.
And just what was it likeputting it all together?
Speaker 5 (12:17):
not when we have the opportunity to be on this
platform, especially with the USArmy.
So this is a small batch blendof four to six-year-old barrels.
This is our flagship bourbonand these barrels are some of
the same similar profiles thatyou would see go into our Green
(12:38):
River foolproof.
Now that foolproof is a well,in our lingo it's a banger, and
it never lets you down.
Every blend is different andkind of sticking with a little
bit of that model.
We have kind of that similarquality, just for what we would
call our super premium four tosix-year-olds that are going
(13:02):
into this blend and, believe me,when you have the full proof,
you know that's going to bevarious proofs that get bottled,
each blend and batch it's it's.
It's really cool to see howeasy we are, not easy how, how
we were able to be flexible andto transition from, you know,
(13:23):
doing all these full proofs anddoing our regular, our excuse me
, our core form.
Along with that, and then to dothe Army 250 has been fantastic
.
We've got it at an Army Strong111.1 proof and that is to
commemorate Veterans Day on the11th, 11-11.
So what you're going to see isa warm vanilla.
Speaker 3 (13:48):
You're going to get some leather notes, some
cinnamon, and you're just goingto love it.
That's awesome.
I'm going to try something realquick.
I'm going to see if I can sharethe video the one minute video,
mark of you delivering this tothe army.
I'm going to try somethingthat's a little bit more
technical, beyond us, but let'ssee if it works.
(14:09):
All right, let's see I got itright there, hopefully.
Yeah, right, so it's startingto get that.
Let's hit it Play.
Speaker 6 (14:22):
This bourbon was made with purpose.
It was made to commemoratesacrifice.
It was made to commemoratesacrifice, it was made to
celebrate service and, most ofall, it was made to say thank
you.
This isn't just a bourbon, thisis a salute to you guys.
(14:58):
Thanks for what you do.
Happy birthday to the UnitedStates Army and thanks for being
out here.
Cheers, guys.
Speaker 4 (15:10):
Awesome, awesome, awesome.
Speaker 6 (15:16):
Yeah, it was a fun day.
You know it's marketing, butit's fun.
We had friends of mine.
Those are former Golden.
Speaker 3 (15:25):
Knights.
Speaker 6 (15:25):
Okay, hold on a sec.
Speaker 4 (15:32):
That's me not stopping the video.
Speaker 3 (15:34):
All right, I got it.
Speaker 6 (15:41):
So those are former Golden Knights, the Army's
parachute team.
The good friend of mine was aformer Golden Knight, actually
the main guy there that handedme the bottle.
He's the guy who jumpedPresident George Bush multiple
times, both when he waspresident and up to his birthday
when he jumped President Bushon his chest.
Great guy, mike Elliott.
It's his all-veteran parachuteteam that he created as a
(16:04):
business.
You know, the army started kindof tighten it up on some of the
availability of the GoldenKnights, so he created this
organization and they go jumpinto football stadiums, they do
activities all throughout theyear and when I reached out to
him he was all fired up to do it.
He put this whole thingtogether with my marketing team.
Got a got a friend who happenedto have a little bird
(16:26):
helicopter I'm probably beyondskydiving these days so they
flew me on the helicopter, butit's probably a better solution
anyway.
Those guys are the experts atthe jumps and I've ridden on
plenty of helicopters and canget on and off of them, so no
(16:47):
problem.
So it was just a great day,frankly, to be back.
It's a drop zone called RayfordDrop Zone.
I jumped there numerous timesin the military.
It's just off of Fort Bragg, soit was easy to get a crew there
and have the right teamsupporting this event.
And have the right teamsupporting this event and, to
(17:09):
tell you the truth, to watch mymarketing guys see this go down
was every bit as much of fun forme, because they got to just
get a sense of all the crazystuff that goes on around the
military and how talented theseguys are.
And it was just an amazing dayand glad it turned out to be a
pretty cool little video that wecan use.
Speaker 3 (17:24):
Well, it's a super cool video, yeah the video when
I watched it the first time, thetoast at the end, where you
pulled that bottle out andwhatever that wasn't fake,
that's real.
That's what bourbon is about.
(17:44):
That's why I love this industry.
I love the people in it,because it's always the
connecting glue to gettingpeople together.
You know those people that youknew that team and whatever.
It was a great day to see themand you put it together.
And then your marketing peoplewere there and he put it
together and then the, then yourmarketing people were there.
But then at any end, with the,with opening the bottle and
(18:06):
toasting, that I mean, that's,that's what I'm in bourbon for
and that's one of the reasonswhy I wanted to show it, because
it didn't feel contrived at all.
It was at the.
You obviously did that at theend and everybody you gave them
that bottle.
I you know, and you and youjust felt it.
So that's a great job.
Speaker 6 (18:28):
It was real.
You're right, it's all aboutthe experience, and that's what
bourbon does.
It brings people together indifferent situations.
Although there was a generalorder, number one, that you
couldn't have alcohol overseas,Somehow we always, you know, you
can't get a 12-pack, but youcan sure find a flask somewhere.
(18:50):
So bourbon and a cigarsomething that we shared
numerous times in some crazyplaces and just to be able to
pull that together again with agroup of folks that I knew from
former days was an awesome dayfor sure.
Speaker 3 (19:07):
Yeah, that's a wonderful story what you've done
.
We love it as far as with SuperNash being in the military, and
then we also have Randy Fordwho watches and is on the
military, and then we also haveRandy Ford who watches and is on
(19:27):
he's he does our internationalshows being in service, in the
service too.
Uh, we definitely always wantto honor all four branches and
any chance we get to promote, uh, anything that you know is what
is done for them in therecognition of what armed
services do for us.
Without you guys, there's notthis country.
(19:51):
It's just everybody right.
Speaker 6 (19:55):
I mean everybody serves in whatever way they can
and I'm a believer in service.
The coolest thing about themilitary to me was it was a team
sport.
I played team sports all mylife.
I went into the military notreally knowing what I was going
to do but didn't want to get areal job and it sounded like a
cool team sport to me.
It turned out to be exactlythat.
(20:18):
I did almost 26 years in theteam sport environment.
I came out and did thecontracting we're all not
defense contracting.
I did my own kind of consultingthing for a number of years
helping corporates in crazyplaces.
But when I came back toBardstown and we built this team
between Bardstown and GreenRiver, it's amazing to be back
(20:41):
on a team with this kind of teamspirit, with everybody pulling
together to get something likethis done, and see everybody you
know, from the operation sideto the marketing side, to the
sales side, to every piece of itpulling this thing together.
That's what teams are all aboutand, believe me, our team is
(21:01):
proud of this product as well.
So thank you guys for sharingit with us.
Speaker 3 (21:06):
Yes, well, are we ready to crack the?
Speaker 6 (21:10):
bottle.
Speaker 3 (21:11):
Aaron.
Speaker 6 (21:12):
Sorry, I already cracked mine you did.
Speaker 3 (21:14):
I'm cracking mine.
Speaker 4 (21:17):
I cracked mine a few weeks ago, right after I got it.
Speaker 3 (21:22):
Yeah, super Nash isn't somebody to wait Right
after I got it.
Yeah, super Nash isn't somebodyto wait.
I've been ever since.
I will have to thank John Rittin Illinois for picking this
bottle up.
When we went to the Cubs game acouple weeks ago, we drove up
there and he was able to pickthis bottle up, so I was super
excited to be able to do thiswith Aaron.
(21:42):
We were kind of setting it upand I knew I was going to be
able to do this with aaron.
We were kind of setting it upand I knew I was going to be
able to get it.
Uh, aaron, do you want us to uhbarrel bottle, break it down,
or do you want to just sharetonight?
Speaker 5 (21:58):
uh, I would absolutely love for you to rip
it all right.
Speaker 3 (22:04):
So, um, give it hell, let's, uh, let's, let's do the
the okay.
So the old louisville whiskeycompany barrel bottle breakdown,
our barrel is.
Speaker 4 (22:14):
Remember, there's a bunch of army dudes gonna watch
this, so that's right yeah mark,mark, it's the one thing Aaron
knows about me.
Speaker 3 (22:25):
it's a pretty much guarantee.
If it's bourbon, not worriedabout it, I'm going to like it.
I mean, and it's amazing GreenRiver to me, how it's almost
like it was a gold mine withwhat you guys did to get that
(22:46):
the collection.
You know when, when we werefirst there with Aaron and we,
he had us taste a couple barrelsand he's just like he was giddy
.
It's like the actual agingwhiskey there that came with to
make Green River is just in theright people's hands, is amazing
whiskey.
Let me tell you the quick storyon that one.
Speaker 6 (23:08):
I know plenty of people know it.
But let me tell you that oneand then I'll jump off and let
you guys taste up.
But look, we were veryfortunate, right.
We were at a time whereBardstown was basically at
capacity.
Our founder had passed away.
Capacity Our founder had passedaway.
(23:30):
We needed new partners tofuture the growth of the brand
and the ability for the businessto keep growing.
Had three young kids with abunch of lawyers who were
looking for money to come backto them, which was right for the
family.
So I got permission to go findother partners.
We found Pritchard Capital.
We bought out the family.
The three boys got to stay in,they put some of their money
back in, so they're still indad's business.
(23:54):
And immediately we knew weneeded further capacity.
Not only did we increase ourdistillation at Bardstown, but
we went after Green River.
I had known the brand.
I had known the brand.
I had known the brand.
I knew the story behind GreenRiver, the distillery and what
Jacob Call was doing over there.
(24:14):
And we knew the capacity was agreat move for us.
So we went after it, strictlyfor capacity.
And when we showed up in Aprilof 22,.
All of a sudden we saw thiscool little branding host and we
thought, wow, that's reallygood, that's a great brand.
So July 22, we took over thebrand, we took over the
(24:37):
distillery and it's been nothingbut growth ever since.
An amazing opportunity for usand, frankly, for the Green
River brand, because theownership structure previously
was very diluted.
They had different interests indoing all different kinds of
things and weren't reallyfocused on how to grow a
(24:57):
Kentucky whiskey brand.
So it was perfect for timingfor us and perfect timing,
frankly, for the team there thatstuck with us.
And it's been an amazing rideever since and it will continue
to be.
Both Green River and Bardstown.
We're putting equal investmentbehind both brands and both of
them are growing like crazy onus.
And Green River is going to bearound for a long time it's been
(25:21):
here since 1895, and it's goingto be here for a long time
after.
Speaker 4 (25:27):
Yeah, that's great.
That's what we want to hear,and that's that's what we're
here to do is to help promotethat tonight.
Speaker 3 (25:34):
We appreciate it and we were so excited when Aaron
ended up at Green River becauseit you know, in my opinion
you've got a guy who was heforged through a working man's
distillery and then he went tohe was in the craft distillery
and put those two together andthat where he ended up there he
(26:02):
had everything.
Amazed at what marketing and theright people it wasn't the
other place was making badwhiskey, they had done some
marketing things, but overall itwas obviously the whiskey was
damn good.
But it still comes down to, youcan make the greatest whiskey
(26:23):
in the world but if you're notmarketing it right or you don't
have the right team or you don'tunderstand distribution, it's
not going to work.
And Bardstown, bourbon Companyand then into Green River, you
guys have always you set the.
I mean I remember reading abouthow and listening to podcasts
how your whole setup and marketmarket plan nobody thought was
(26:47):
going to work.
Like how can somebody be doingcontract distilling and why
would that work?
And I mean I heard that earlyon and it's just like, well,
obviously they were all wrong.
Speaker 6 (27:00):
Well, look and look.
I give credit to folks whostarted stuff.
I didn't start this business, Ididn't start Green River.
So good on them.
They got it on the right path.
But we've created the rightteam.
That whiskey together, blendingit in the right way, proofing
it at the right level all ofthat activity that goes on to
(27:29):
make sure you put the bestproduct in the bottle didn't
happen six years ago.
It's happening now as we'reputting these products in the
bottle.
So good on them for getting itstarted.
Love them, glad they did it.
But now we've got the rightteam to build these things into
what they mean to be in thefuture yeah, great, you said
exactly it right there.
Speaker 4 (27:48):
And it's with the right team.
It takes the right team to doall of that, to put all of that
together and and that's what'smaking it happen and, and I'll
throw it out there, ever since Imet aaron, he's always been a
significant part of a right team.
Speaker 3 (28:05):
I've seen him when I first met Aaron.
He's always been a significantpart of a right team.
I've seen him.
When I first met him where hewas, the whiskey just wasn't
there on par, it wasn't there.
And then I met him and theytook that and they turned it
into something that was reallygood and the same thing, I've
never had any bad Green River.
(28:25):
I love the weeded, I love yourbarrel picks.
Some of the flavors that comethrough are so fantastic.
And so you know it's just.
And we can't say enough aboutBardstown either, the whole
thing, absolutely.
Greg Schneider, who's listeningtonight, I know you know him
and he was part of that uh, thewhole BARTs.
(28:46):
That's how we got to meet Steveand Nick and uh, that was a
wonderful experience there andjust, uh, knowing Aaron, the
great partner to us in a numberof ways and still is today.
Speaker 6 (28:57):
So now with uh, with with uh four branches, helping
them go in the right direction.
So, greg, cheers to you, thanksfor what you do, thanks for
being a partner and thank youguys as well.
You're welcome.
We're going to be here for along time.
We're going to keep doingthings.
We'll keep trying things.
(29:19):
It's not always going to be thetop of everybody's list, but I
guarantee you there's going tobe something there that
everybody's going to be the topof everybody's list, but I
guarantee you there's going tobe something there that
everybody's going to like.
And our core four in bothbrands are going to continue to
grow and you're going to seethem everywhere.
So thanks, support, thanks forgiving us a boost tonight and
good luck to you guys.
Speaker 4 (29:39):
Thank you.
Thank you so much for being on.
Greg Schneider also has a shoutout to you.
He mark irwin lofted spiritsand green river distillery,
bartstown, bourbon company.
Truly some of the best in theindustry thank you guys very
much all right, thank you, mark,appreciate you, thank you
cheers mark.
Speaker 6 (29:57):
Take care, I'm packing for a trip tomorrow.
That's why I gotta bug out.
Speaker 3 (30:00):
No, thank you yes, thanks for Thanks for being on
Safe travels.
So, aaron, going forward, yeah,it's awesome Going forward, I'm
going to have to put up the250th anniversary brand of four
branches up against the 250Green River.
(30:22):
Well, that's a podcast rightthere.
But I'm telling you nose-wise.
You're right on what?
What?
The?
It's like a caramel chocolatecherry caramel, vanilla, cherry,
cherry, yeah, cherry.
(30:44):
Damn good.
No, all right everybody.
We're going to be doing the oldLouisville whiskey company
barrel bottle breakdown uhdown,with Aaron Harris right here.
It's a little bit of pressure,but not really.
I wasn't even worried.
I couldn't wait to taste this.
It's been sitting in my glassfor about five minutes now, so
(31:05):
that's pretty cool that it got alittle bit chance to breathe.
But our Barrel Bottle Breakdownrating system is based based
off nose, body, taste and finish.
Along with it is uh, for thenose and the body you can get up
to four knocks on the barrel,and as far as the taste and the
(31:27):
finish, you can get up to fiveknocks.
So this is the 250thanniversary US Army edition of
Green River.
And you ready to go, super Nash?
Speaker 4 (31:39):
Absolutely.
Do I need to get a pad or arewe just going to keep it up
within our heads?
Do your own thing.
Speaker 3 (31:45):
Get a pad.
All right, especially with you,since you already drank half
the bottle tonight.
All right, that went well.
Thank you, aaron.
Speaker 4 (32:01):
Of course.
Speaker 3 (32:03):
I actually got the shared screen thing to work.
Speaker 5 (32:06):
You did great.
And if that video doesn't giveyou like a, like that's a bore
call, let's go.
Yeah Well, we're just a warcall, let's go.
Speaker 3 (32:15):
Yeah Well, we're just right now.
The times are right for thearmed services.
I was seeing today that theybroke records of recruiting
women into the armed forces.
It's this last month is themost ever women sign up for it
ever, and that's just you know.
(32:36):
And I hope they drink bourbon.
I need more women to watch thepodcast.
I tried to get Roxy to comedown, but my daughter came into
town and they were out and so Icame home and I'm not sure if
she can usually hear me, butwe'll see.
(32:57):
I told her to come down and sayhi.
Speaker 5 (33:01):
She said we'll see did you tell her who was on?
Speaker 3 (33:06):
yes, I did.
She had to drive and pick herup in pittsburgh, so that was.
She was a little bit beat afterthat.
It's like an hour, so it's likea four-hour, five-hour endeavor
because of the pick her up.
So I'm ready to go.
Super Nash, are you ready to go?
So this is 100.
(33:30):
I saw 111.1, and then you werelike I didn't quite put together
1111, so that was kind of coolfor you to bring that in.
And then what we should do isevery 1111 at 1111, we should
have a toast.
Speaker 4 (33:50):
Have a toast.
I like that, I like that.
Speaker 5 (33:52):
Make a wish and have a toast.
I like that.
I like that.
Make a wish and have a toast.
There you go.
Yeah, I'm just kind of besidemyself.
I'm just tickled that you knowMark agreed to come on to
discuss that because he's gotthis.
(34:14):
You know, he's just got thiskind of air about him because
you know of his background forour companies and really any
company he's a part of or getsto sit down with, but he's so
down to earth and he getseverything everyone's trying to
do at our company and he wantsto encourage, he wants to find
out what at our company and hewants to.
Speaker 4 (34:32):
He wants to encourage , he wants to, he wants to find
out what you need and he wantsto help develop leaders and it's
just, it's fantastic to workand that's awesome and that's
that's a testimony to, like hesaid, putting together a great
team, and that's what it takesnowadays, especially if you're,
(34:52):
if you're wanting to make it inthis industry.
Now you got to have a team.
Speaker 5 (34:58):
Can't do it by yourself so go back to that, for
for everything we do, it'squality over quantity, and
everything we do, and every,every release, every blend, so
it's it's definitely not thework of one person, it is a
group, hey, and it's definitelynot the work of one person.
Speaker 4 (35:13):
It is a group and it's definitely showing in every
bottle that I've been gettingoff the shelves since you've
been there.
Speaker 3 (35:22):
It's got to kind of be a dream come true.
But I mean honestly, you ownthe whole.
You have the aura of a masterdistiller.
You've got the what would yousay Most master distillers that
I've ever met aren't?
They don't look at that titleas somehow that's.
(35:43):
Most of them don't want theaspect of the master distiller
where it's like I'm aboveeverybody kind of thing.
That's not what you are.
You're part of the team.
Yeah, you have to takeresponsibility and as a master
distiller, but you're also adefinitely full out, hands-on,
(36:04):
managing distilling masterdistiller right there in the
trenches with everybody everyday.
Speaker 5 (36:11):
I'm so fortunate I have two great distillery
supervisors working under meright now, and Jeff Payne and
Kyle Kroon, who's a forming Armyveteran, and I'm so proud of
them and their desire to dothings the right way first and
take care of our people first.
So you know, I'm super proud ofthem.
(36:32):
I'm super proud that I canleave and support our brand, um,
in other cities hell, hopefullyother countries sometime soon.
But, um, I'm so happy that Ican leave things to there at the
helm, uh, to them, and they doa fantastic job.
Speaker 4 (36:47):
Awesome.
All right, we ready to go.
Speaker 3 (36:51):
Yeah, we are ready to go.
Okay, yeah, definitely Allright.
So the nose on this, it's areally, really spectacular nose
At 111.1, it definitely um has.
(37:14):
It's lacking ethanol.
I mean there is no harshflavors, it's just you're
smelling just the flavors whichare like caramel, rich caramel
with vanilla, and then there'san aspect of cherry there to me.
So I mean, I mean, I think asfar as on brand, you're just
(37:34):
like you're dead nuts on brand.
But I will tell you, at 111.1proof, those flavors are coming
through on the nose way morethan just the regular brand.
I mean the nose it's like youcould smell it from two, three
feet away.
(37:54):
What do you think, super Nash?
Speaker 4 (38:02):
I think it is just a wonderful, wonderful nose.
I'm getting the vanilla and thecaramel, just a little bit of
cinnamon and I'm getting thatcherry, but I'm also getting
maybe just a little bit ofcinnamon and I'm getting that
cherry, but I'm also gettingmaybe just a little bit of,
maybe toasted almond.
Speaker 3 (38:20):
I'll go with that.
Yeah, I like that.
Maybe an ass.
Well, yeah, yeah, all right,what do you give it?
Speaker 4 (38:38):
you start off I think I'm gonna go ahead and give it
a four.
Speaker 3 (38:43):
It's spectacular can you hear that, aaron?
Speaker 5 (38:52):
No problem at all.
Speaker 3 (38:57):
It took me forever to get.
Yeah, my son comes on once amonth or once every other month
and he basically instantly saidgo into your Zoom settings and
turn off the noise filter andyou'll be able to hear it just
fine.
And I was trying to do it formonths, trying to figure out how
to make people be able to hearit fine.
And I was like trying to do itfor for months, trying to figure
out how to make people be ableto hear it anyways.
All right, so I will before yougo.
Speaker 4 (39:20):
Uh, this is what greg says about master distiller.
It's a leadership role to laydown the groundwork for
excellence, provide the support,guidance and oversee the
process to make the best qualitywhiskey possible.
Speaker 3 (39:37):
That's his take on it .
Well, I would say that his takeis exactly what Aaron is.
When we got to do the tour withyou and we did the podcast from
the distillery, you were prettymuch getting your feet
underneath you, you know, youwere pretty much getting your
(40:02):
feet underneath you and you werestill working with, you know,
steve Nally and people, and youwere just kind of.
But you know, and then lastyear when we were there, you
could tell you're gettingcomfortable as far as what it is
, and that was something thatthere's no doubt, that there's
no doubt.
Speaker 4 (40:16):
You, you um have everything you need plus the
confidence in what you're makingand putting out is good because
it is, so you were stilltearing, tearing some old stuff
out and getting new equipmentput in, and all that back then
too yeah, well, and I think markput into it we haven't stopped.
Speaker 5 (40:32):
We really haven't stopped.
We continue to be the beststewards we can of our near
140-year-old site and in bothbrands, both facilities ask some
burgers clients to come on siteand see that, hey, these guys
(40:54):
have got it together.
Why on earth would I go build adistillery?
Let them do it for me and I'llgo worry about my brand.
You know that's.
That's what we want people tosee and taste.
Speaker 4 (41:04):
Yeah, that's awesome.
Speaker 3 (41:06):
Yeah and um, I mean honestly your Rick houses.
I mean your Rick, yourrickhouses, your rickhouses.
There were already full.
So obviously the way Bardstownbuilds you know bourbon company
builds rickhouses you guys gotto be figuring out where you're
putting all that whiskey you'remaking too right it's a constant
conversation of pluses andminuses.
Speaker 5 (41:30):
You know it's honestly.
It's constantly based on salesvolumes and contract work.
That's a big part of it.
Also, we have our core fourbrands.
We have the support of our fansthat continue to help our brand
grow.
We would love to eventually getto a million case brand and
(41:52):
we're on our way to making thosesteps to get there, but for
right now we've still got alittle ways to go.
But I'm super proud of thegroundwork our sales team and
all of our distribution team hasbeen able to lay down.
Speaker 3 (42:05):
So when you talk about that, I mean so you're
constantly in contact with yoursales team, marketing, and then
also mean there's, you'reputting, you're laying stuff
down right now for four totwelve years from now, or
whatever, you add aged whiskeyand you have to.
There has to be the forecastersalso involved so that, um dude,
(42:30):
so you're constantly in, in asfar as your production goes, in
contact with those people.
Speaker 5 (42:38):
Yeah, so so much of everything we do is uh, uh, the
best scientific guests we canwork out.
I mean, he, that's the, that'sthe easiest way to put it.
Speaker 3 (42:47):
I agree, I mean it's.
It's a little bit rougher thesedays because there is the
aspect of the people in myopinion that when a lot of times
they try and blame it on theindustry and I don't think it's
the industry at all I just thinkthe industry has calmed down a
little bit enough that if you'reputting and making really good
whiskey, this isn't really thatbig of a problem.
(43:08):
But if you were doing somethingand you had half the amount of
people doing the right thing, itcosts you.
It's just like you have to runthe business so that you're
making good whiskey, you'reputting good whiskey on and
you're also getting it to allthe different, getting on the
shelf to all the differentplaces and if you're not doing
(43:29):
that right now.
It's you know, and that hasnothing to do with the consumer,
in my opinion.
You just have to.
You're not doing your part, soand you guys definitely.
It's here, green river, I mean,you do have your and connection
, but green river was on theshelf in ohio pretty damn quick
and it's a large market it itdoesn't hurt to have it here.
(43:51):
Love it, love it.
Speaker 5 (43:55):
I was actually there last week, the week before doing
the Ohio Liquor single barrelpicks with Ann and Lorraine and
a few friends there, and what anabsolute treasure that entire
team is really to our business.
Speaker 4 (44:09):
I agree, they are, they're super.
Speaker 3 (44:12):
Yeah, that team, they , you know, with their
leadership and everybody doingwhat they're doing and and
letting Ann be Ann.
It's just like amazing, likethat yeah so anyways.
So I am going to say this is oneof the better noses on a
whiskey that I've had, because Ilove caramel, I love vanilla
(44:32):
and I love vanilla and I lovethe cherry.
And when you add that littletoasted aspect almond on the top
, I can get that right.
I can see what he's talkingabout.
It's almost like the perfectcream in your coffee bourbon.
So I'm going to give it fourand a but up, up, butt up up.
(44:56):
I wrote that down too quick.
It's a five on there becauseyou're allowed to do that once
on one thing, and I think thenose on this is exceptional.
I mean, there's a lot of timesyou'll be nosing something and
you really got to get down thereand there's nothing.
It starts to hit like this youknow, six inches away, you're
(45:22):
smelling it.
There's no doubt that this oneis delivering on the nose.
The sweetness.
Speaker 4 (45:29):
Like I say, it's evolving as you just keep going
back to it.
It's evolving as it goes andit's kind of rare nowadays in
these bourbons that you get,when you get a nose like this,
that it does something like thatand it keeps going and it's
(45:50):
just sweet.
Speaker 5 (45:54):
And to be a four to six-year-old bourbon and you're
not getting a touch of any kindof ethanol.
I feel like that's sometimeseven harder to find and I hope
that lends to the flavor profilewe're going after on this
special edition 250 anniversarybottle, but also that you can
get every day in our Green RiverFull Proof.
It's a part of our core.
Speaker 3 (46:15):
four so then, the body on this, I mean it's got
long legs that stretch from thetop to the bottom, and it's.
The legs are thick, not thin asit poured it.
The viscosity on there, theoiliness of it, is fantastic.
Speaker 5 (46:43):
Non-shield filter.
That's the way to go.
Speaker 3 (46:49):
That is, I mean the body honestly 111.1 proof.
I mean the body honestly 111.1proof.
I mean, this is not like.
This isn't hot or peppery.
This is something that youcould put and really concentrate
on the taste, and it isfull-bodied bourbon.
Speaker 4 (47:19):
So I'm going to give the body a four.
How about you, Superdash?
I got to say the thickness andthe oiliness mouthfeel.
That's what I, when I talkabout body, this hits all around
on both sides of the tongue,the roof of the mouth, the front
of the tongue.
I mean it just cooks your wholemouth and I mean it's just the
(47:42):
flavors are just staying thereand just sticking with you as
you breathe across it.
That to is a really good bodyand I'm going to have to give it
a 4.2.
Speaker 3 (48:01):
So, aaron, when you were proofing this down and you
were testing them at differentproofs, was the 111.1,?
Was that right in that area?
Was that the sweet spot for it,or were you just kind?
Speaker 5 (48:16):
of focused on that because it made sense.
I think, as a, as a team, thatmade the most sense.
Uh, at that proof.
But also I, I feel like we'regetting that I don't want to say
too much mellowness, but thatfruit factor that's kicking in
so well.
I feel like that lends it sowell to that 111 proof.
And our green river fingerprintis clearly in this bottle and,
(48:38):
uh, honest to goodness, 111proof.
I care what proof it is, it'sreally good, well, yeah, and
then and it so.
Speaker 3 (48:48):
But I mean, I always find 111.1 is a really good.
I always find 111.1 is a reallygood, reasonable proof for a
full proof or that area Onceyou're over 107, I like the 111s
, I like the 112s.
You very rarely see like 113,114, 150.
Usually it's 111, 112, and thenit goes up to 120 something or
(49:11):
maybe barely a 119.
Been 112 and then it goes up to120 something or maybe barely a
119.
But, um, I like this, the, theflavor profile, because, um,
like, if this was at 120, theremight have been some ethanol or
there have been some things thatwould be, um, overpowering.
Where this is like at thatperfect balance, like I don't
(49:34):
have any issues with it as faras it, being a little bit hot,
gives you a nice smooth hug, soit's fantastic.
So you're gonna you go on.
Speaker 4 (49:45):
Taste now super nash and this taste follows up
everything that I'm getting onthe nose.
Start off with the caramel, butthen just a slight little bit
(50:05):
of the vanilla, but then itquickly goes over to the cherry
and then I'm getting like acitrus, almost like a citrusy
flavor, to it.
Speaker 3 (50:16):
I get a little bit of cinnamon but also, too, about
mint.
Speaker 4 (50:22):
It's almost like, like like a buttered toast, you
know, like a buttered toasted.
Speaker 3 (50:30):
Yeah, mid palate it On your palate when you're doing
that.
Speaker 4 (50:34):
There's that place where it's almost like has a
butter feel to it, Like it's onthe mid-palate, getting like
that toasted bread taste to itand then maybe just a little bit
of leathery on the taste, andthat's just fantastic.
(50:59):
I'm going to have to give thisa four with a bow, I mean,
because it's just.
Speaker 3 (51:05):
Well, remember, we're on taste, so you can give it a
five.
Are you giving it a five with abow?
So I'm giving it a five.
Speaker 4 (51:11):
I'm giving it a five, all right.
I'm giving it a five with thebook, so I'm giving it a five.
I'm giving it a five, all right, yeah I'm giving it a five, all
right.
Speaker 3 (51:33):
I like the caramel, I like the cherry, a little bit
of vanilla Butterly, buttery,butterly-ry.
Speaker 5 (51:47):
I like that new word.
Speaker 3 (51:49):
Butterly, butterly, I actually said it again.
That's a new popcorn brand.
Yeah, butterly, I actually saidit again.
Speaker 5 (51:55):
That's a new popcorn brand.
Speaker 3 (51:57):
Yeah, butterly, bourbon Butterly.
Speaker 4 (52:00):
Bourbon Butterly.
Speaker 3 (52:04):
Say that three times fast.
That's not happening.
I will say I'm just trying tofigure.
I will give the taste on this.
I like all the flavors, I likethe mouthfeel, I like the whole
thing as it goes through.
(52:24):
It's a great experience and Iwill give the taste a five on
this one.
All right, so that brings us tothe finish, not?
I gotta see.
Speaker 5 (52:43):
Finish the glass.
Speaker 1 (52:45):
Almost.
Speaker 3 (52:48):
So the finish is a combination of that little bit
of leather and some cinnamon, alittle bit of of um.
Wasn't sure if that thatleather and cinnamon would be
countered on the taste or thefinish.
(53:10):
And I, I went, I opted for fiveon the on the taste and on the
finish.
And I've, I went, I opted forfive on the on the taste and on
the finish.
It's me it's a mid finish.
I mean it's a four to six year.
It's not.
And I would say, if we wererating this and you said four to
six year and that's how we hadto rate it, I would be giving
(53:31):
this finish a five.
But when we rate we're ratingagainst other type things and
the finish isn't as long.
It's a little bit leathery, butthe cinnamon kind of balances
it out for me, but that thenmakes it neutral.
So out of all the things on it,for me the finish is just a
(53:57):
good four to six year finish.
But I would give the finish afour.
Yeah, I don't think Aaron'sgoing to be upset with my score.
Speaker 4 (54:13):
To me, this finish is a medium finish, a good medium
hug, great for sipping,especially during the fall, and
stuff like that or like rightnow, it's just perfect time to
(54:34):
sip this, it's got and stufflike that or like right now, oh
yeah, it's just perfect time tosip this, it's got.
Like you were saying, as thefinish comes over, I start to
lose those flavors of thecaramel and that fruit flavor.
It dissipates and then I getthat little bit of cinnamon.
I also get just a little bit ofpeppery, just a slight little
(54:56):
bit of peppery on the finish,and then just a slight little
bit of I was going to sayleather, but it might be just a
little bit of the oak, a littlebit of tough oak that's coming
through they're so close Oak andleather Right in there, and so
(55:19):
to me it's a great finish for a4-6 year, and I'm going to have
to give it a 4-2.
Speaker 3 (55:29):
Well, that's easy 18.
Speaker 4 (55:34):
18.
18.
Speaker 3 (55:38):
You picked up the but up ups on the two different
things and that's I mean,honestly, when you watch the
video, I really don't thinkthose guys after their jump and
when they're all pouring it, I'mgoing to taste this on the
rocks jump.
And when they're all pouring it, um, I've loved it.
I'm gonna taste this on therocks.
Actually, honestly, erin, Ireally think your higher proof
green rivers are probably one ofthe best whiskeys.
(56:03):
It's right up there with ehtaylor putting on the rocks 17.5
why?
Speaker 4 (56:10):
what?
What?
Because I gave it four.45 and a4.
Speaker 3 (56:14):
You gave it.
Oh, you didn't give it.
A butt up up.
Speaker 4 (56:16):
Okay, that's right, because I gave it the 5.
Speaker 3 (56:19):
Okay, so you did a 17 and I did an 18, so 17.5.
Almost perfection, but I meanafter they were 17.5 out of 18.
Speaker 4 (56:30):
That's still a lot.
Speaker 3 (56:32):
It's a damn good score.
It's a damn good bourbon andhonestly, aaron, that's honest,
I'm not.
Neither one of us is sittingthere.
Well, we're with Aaron, we'regoing to.
No, I like the taste of GreenRiver.
I mean, your profile of whatyou're going matches exactly
what there's.
It's Kentucky, it's Kentucky,great Kentucky bourbon.
(56:57):
It's got the Kentucky flavorsin there.
Who doesn't like that littlebit of cherry that's in there?
On the flavors?
I mean, even I, just I thinkit's.
Speaker 4 (57:07):
I think it's fantastic.
And then, like I said, a slightlittle bit of citrus or that
toasted almond.
So what was this?
Speaker 3 (57:12):
like I was getting on the nose and then, like I said,
a slight little bit of citrusor that toasted almond.
So what was this like?
I was getting on the nose asyou were batching this and now
you've done another batch, hesaid.
So you've done the second batch.
Speaker 5 (57:22):
Yes, so essentially the first run was really to fill
.
You know really all thedistribution channels.
So you want to make sure it'sin the market and then you want
to deplete what's in thedistribution channel to get it
into the stores, retail outlets,and then we want to go back and
refill again.
So we're at that point nowwhere we need to refill again.
Now the 250, again is licensedand it's not infinite.
(57:48):
So we are licensed for a period.
So most likely we will do asmuch as we can bottle Within our
time period.
We have to do this project.
Speaker 4 (58:02):
Within a month period .
Speaker 5 (58:02):
yeah, yes, and let's look at it from this perspective
.
Our country was built on manydifferent views and many
different opportunities toeveryone to help celebrate us,
so we don't feel like we shouldhave a monopoly over this
product or any branch.
Speaker 3 (58:25):
That totally makes sense, makes that totally makes
sense if somebody right and uh,but it's, it's probably a pretty
big challenge as far as you'rebasically producing a decent
amount of whiskey for the forthis particular, it's not just a
one-off kind of thing.
(58:46):
I mean, you're supplying it tothe distribution and you're
getting and you're keeping itthere for the amount of time
that you're, whatever, but it'snot like a single barrel or just
a batch of a limited, smallbatch.
It's an actual, real batch thatyou're.
As you said, you try and keepconsistency but in one of the
(59:10):
things you also know andanything that's allocated or a
little like a that's limited andthat's what this is it would be
limited.
Um, you batch to batchsometimes.
Isn't a little bit off here?
different isn't a bad thing forpeople because their next bottle
is intriguing to them, right?
Speaker 5 (59:35):
Yeah, and I hope that that is the continued opinion
of really all single barrelsthat are offered by.
You know, all brands, you know,and my position is being able
to help different guests andcustomers pick out single
barrels.
I want to give them as muchvariety as possible and if I
don't, I'm not doing justice tothe bourbon we have that's aging
(59:56):
in our warehouses or to thatcustomer.
So you know, I am anti givingyou the same flavor over and
over when it comes to a singlebarrel, the same flavor over and
over when it comes to a singlebarrel.
Now, when we're looking at thebrands that we want to stand
behind and keep filling theshelves and taking up more shelf
space, you know, over thecoming years we want that to be
(01:00:17):
a trusted brand and partner foranyone.
Speaker 4 (01:00:23):
And I belong to so many groups and all that and
I've seen a few of the groupsthat came through there and done
barrel picks with you andnothing but great things have I
heard from them all.
So you're doing great thingsthere man.
Speaker 5 (01:00:38):
They're all paid to say that.
Speaker 4 (01:00:42):
I'm telling you, brother, you are, and everybody
that I've seen, like I say fromthe groups that I've seen that's
came and done barrel picks.
They all have been very, veryhappy with what they've done
there.
Speaker 3 (01:00:54):
Well, if you want to know what I know about Aaron as
far as single barrels one of thefirst podcasts we did I found
out that teams where he workedpicked different single barrels
for the gift shop and Aaron putme.
(01:01:18):
He put his pick up and it was aringer pick that he knew about
and the team picked this pickand it was good.
Don't get me wrong.
Ann was part of the team at thetime and it was a good pick,
but his single barrel, I thinkit was called King.
What was it?
Something?
(01:01:40):
King?
Speaker 5 (01:01:44):
King Avenue, no King Chambers.
Speaker 3 (01:01:47):
King Chambers, and it was at the same time Lebron
james probably was just goingoff and just won a championship
here in ohio, but, um, itreminded me so much of just I
and and if you remember mycomparison was is I felt it was
like a pretty damn good bookersremember I asked you to pick me
(01:02:07):
up a bottle and you didn't.
Well, that was the bottle Iwent, and when I went back, I
mean I think Aaron was hoardingthat bottle already.
Speaker 5 (01:02:17):
That was I think that was a pretty short barrel.
I doubt there's any of thosebottles left.
Speaker 3 (01:02:25):
I'm just giving them to him.
No you got that.
I went back and it was gonewhen he asked me to get one, but
you, let me have that one andthat was totally cool.
I went home with that and Icherished that bottle.
But I also understood that mypalate and aaron's palates are
very, very similar in in what welike and him, coming from his
(01:02:47):
Kentucky roots and his Kentuckybackground, and what he's able
to bring to the table wassomething that I mean it's just,
it's fantastic what you'redoing and down to the last of
this pour of the glass.
Speaker 4 (01:03:03):
that sip was nothing but a cherry bomb.
Oh my gosh, that was so good.
Speaker 5 (01:03:09):
It's finished for me.
I'm getting a little bit ofroasted peanuts and I'm going to
put that to that oily finish.
That's there.
That flavor, that Kentucky,that's there.
Speaker 3 (01:03:22):
Okay, yeah, and that's.
I mean, that is a classicKentucky flavor, that's out
there, you know.
Speaker 4 (01:03:30):
So, all right, so we Tiny, what would that flavor be
Roasted?
Speaker 3 (01:03:39):
peanuts.
Speaker 4 (01:03:43):
You give him hell because he's got a way of saying
it yeah, enunciating is tough.
Yeah, got a way of saying itEnunciating is tough, yeah,
enunciating it.
Speaker 5 (01:03:54):
It's that 330 area code.
Speaker 3 (01:03:55):
I think no, it probably originally comes from
the 414 area code.
When it comes to me saying theword peanut, they've corrected
it.
Oh man, that's funny, butanyways, all right.
So, um, uh, great job on this.
(01:04:17):
And uh, so kentucky bourbonfestival is coming up.
You want to?
Speaker 4 (01:04:23):
you want to throw out there?
Are you got anything?
Speaker 3 (01:04:26):
special that's coming up.
Speaker 5 (01:04:30):
You are going to continue seeing us put out as
many products as we can affordup there, but we also have to
understand that we don't want toflood the market either.
So we want to to understandthat we don't want to flood the
market either.
(01:04:50):
So we want to make sure that weare still in demand for our
single barrels as well, as we'regoing to continue to put out
our core four brands, which isour 90 proof, weeded, our 90
proof, flagship bourbon, and our95 rye and 95 proof, as well as
our green river full proof thatis bottled at various proofs,
(01:05:13):
uh, and you know, 35.99 for thethree, and then our full proof
is 49.99.
Most of the time you'll see oursingle barrels for 59.99 msrp.
So, um, I feel like the US Army250 anniversary bottle for us
at $49.99 is a steal and I hopethat it is purchased to enjoy
(01:05:38):
the friends and hopefully inmemory of loved ones that have
served and are serving, and Ihope that that's how it's
enjoyed.
Speaker 4 (01:05:46):
Yes thanks.
Speaker 3 (01:05:48):
Absolutely.
I mean, you got the feelingwhen we were in Chicago it was
on the shelf and you know it was.
You guys got a gooddistribution in Chicago but at
the same time it was a lot ofpeople were going after that
bottle because it means a lot.
I mean, you know any veteran.
(01:06:10):
It's a great present Anybodywho served in the Army if you
got them this bottle.
It would mean a lot to them,even if they're just casual
whiskey drinkers.
It's just something thatfriends you know that have been
part in the military.
It's just a bottle that theywant.
Plus, there's fantastic whiskeyin it and that's why people
(01:06:34):
drink this one and they're goingback for another.
Speaker 4 (01:06:37):
I'd just like to put it out there that if any states
have any extra they want to shipdown to South Carolina.
It seems like I was luckyenough to walk into a place down
in Greenwood, south Carolina,and get the last bottle they had
that day, but you can't find iton the shelves down here
because it flies off the shelvesjust as soon as it gets on the
(01:07:00):
shelves down here.
Great point down here in SouthCarolina.
I believe that.
All right guys, I do have aquestion for Carolina.
I believe that I love it.
All right guys, I do have aquestion for you.
There you go.
Is there any interest or planson maybe ever putting out a
foregrain?
(01:07:21):
Foregrain, me too.
What was that?
That's, that's, that's.
Speaker 5 (01:07:37):
That's almost all you need to say, right there um, I,
I look forward to it if thatthat does.
Uh, we on year two, actually,we literally just pulled some
one-year samples of the fourgrain I was allowed to lay down
and we do have those barrels onthe books for this year to
(01:08:00):
produce as well.
So you know, whether thatbecomes its own label or one-off
thing, I'm not sure.
But I know that that is goingto be a delicious distillate or,
excuse me, I know it's adelicious buttery distillate and
I feel like, did I let you guystry that?
Speaker 4 (01:08:20):
I don't think so.
Speaker 3 (01:08:21):
No, because if you're talking, it's been two years
anyways and you might have justlaid that down.
But I don't think we tasted it.
Speaker 5 (01:08:30):
that day I might have a drop or two at Burger
Festival.
We'll see.
Yeah, we pulled some one-yearsamples to check it out and.
I have not picked those up fromthe lab yet, so I've got to
check those out Right as far asanything.
That's super crazy.
That way we continue to be.
(01:08:51):
We are a three, four recipekind of distillery and we
produce three or four, five, sixrecipes very, very well, and we
produce them at high yields.
We do a great job.
Now that doesn't mean that wecan't custom make a mash bill
for a customer.
We can do a lot and we takepride in everything we do.
Speaker 4 (01:09:12):
Well, that right there is great to know for
anybody that's watching thatneeds, you know, some contract
distilling.
You can reach out to them andthey can help you out and work
with you and maybe, maybe, helpproduce what you're looking for,
right.
Speaker 5 (01:09:29):
Every day I'm waiting for that order for 10 barrels
to come through for ScottyBurton boys.
There you go.
Speaker 3 (01:09:36):
Oh God, that's a whole different other ballgame.
Man, let's lay to Every day.
Speaker 4 (01:09:46):
We're working towards that.
Speaker 3 (01:09:49):
When we're not.
That's a work in progress too.
When we're at right now onYouTube, we're 74,000.
When I'm like Bruisel, at715,000, approaching a million,
maybe then we can talk.
Yeah, there you go, but anyway,yeah, so all right, let's wrap
(01:10:10):
this up real quick on the audio.
Thanks everybody for joining us.
Aaron, it's been wonderful, asalways.
I look forward to being able tohang out with you in a couple
weeks.
It's been too long since we'vebeen in your, at your distillery
(01:10:32):
, so I think in this next, thisafter the festival, we got to
make sure that we get a get downthere in owensboro.
I mean it's a trek.
Anybody who's in that on the,the trail, it's, it's it's it's
a ways, but it's well worth it.
I mean it's worth the drive.
It's worth ways, but it's wellworth it.
I mean it's worth the drive.
It's worth that.
The town is is growing andspectacular.
You guys, as far as what agreen river met meant to taking
(01:10:57):
that over and to Owensboro, fromeverything that I've read, it's
just been spectacular and youguys keep growing and doing a
great thing.
Thanks for being on.
Speaker 5 (01:11:07):
Absolutely, and you can see me this weekend.
I will be in Nashville forthree days this weekend doing
some events and next weekend Iwill be in South Carolina at
Southern Spirits at a bottlesigning and some other fun stuff
.
So come see me.
Speaker 4 (01:11:24):
Where at in South Carolina.
Speaker 5 (01:11:26):
I can't remember the name, I'll find it.
Speaker 3 (01:11:33):
Splendid Spirits, the second best liquor store in the
world.
Yeah, look that up, nash.
Well, it could be close.
Speaker 4 (01:11:42):
Well it's close to you because you drive everywhere
.
Yeah, it's like I just camefrom Lynchburg, virginia, today,
and I leave about 5 30 in themorning for charleston, south
carolina and charleston andcolumbia for next day or two.
So I mean I go all over.
So but yeah, I'll have to lookthat up all right man, it'll be
great all right, brother, allright.
Speaker 3 (01:12:04):
So thanks for coming on.
Rememberwwwscotchybourbonboyscom for all
Scotchy Bourbon Boys thing,remember you know?
If you want Glen Cairns ort-shirts, we're there.
Also, remember, on Facebook,youtube, instagram and X, follow
(01:12:27):
and Follow us.
I just said that.
And then we're also on all themajor podcast formats Apple,
iheart and Spotify.
No matter where you listen orwatch us, make sure you like,
listen, subscribe, comment andleave good feedback.
Feedback's important.
And then, before I get thisgoing, I got to find where this
(01:12:54):
is.
Let's go to Martin.
I think I got it.
It should be up here, martin.
Yeah, I'm looking for the themesong on your and for some
reason let's see did I give itto Chris?
I think I sent him the new onerecently and I was trying to see
(01:13:17):
you did.
Speaker 4 (01:13:21):
Send it to me while I was in Linsburg.
I got it and you can stilllisten to it.
Speaker 3 (01:13:24):
All right, I hope it doesn't play, but it's there.
So remember, good times equalgood friends and we consider,
aaron, you a great friend.
Speaker 4 (01:13:36):
Times and good whiskey equals good friends.
No, good friends.
And good whiskey equals goodtimes.
Speaker 3 (01:13:44):
I guess you got that one right there.
And then remember don't drinkand drive, drink responsibly and
live your life uncut andunfiltered.
All right, our AI is going totake us out.
Thank you.
Speaker 7 (01:14:08):
It's just twice a week.
Whether it's Ohio, kentucky,milwaukee or South Carolina, you
listen along.
(01:14:32):
Let's have a good time.
We make sure to leave the badtime behind.
Bourbon is the blood that makesa lifelong bond with our
friends and neighbors, even someacross the pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I'll have it neat.
So show me the way to anotherwhiskey bar.
(01:14:53):
Where it'll be, it won't be toofar.
With friends and family close,we will never be alone.
Remember the Scotchie BourbonBowl.
Alright.
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
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 Loo, 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 (01:26):
Remember to always drink responsibly.
Never drink and drive and liveyour life uncut and unfiltered.
We'll be every brew man.
We talk some shit, but we'retelling the truth.
Yeah, we're the Scotch andBaron boys Raising the hell and
making some noise.
Yeah, we're the Scotch andBaron boys.
We're here to have fun.
Oh, enjoy, we're here to havefun.
Speaker 3 (02:03):
Woo, yeah, all right, welcome back to another podcast
of the Scotchy Bourbon BoysTiny here tonight with Super
Nash and very special guestAaron Harris.
Welcome Aaron, welcome Aaron.
Thank you, gentlemen, wonderfulto have you here with us.
(02:23):
We got another special guestcoming on in a minute, so we're
going to quick.
Do the promo stuff forwwwscotchybourbonboyscom, for
all things Scotchy Bourbon Boys,glen Caron's t-shirts.
Check us out on the internetand then also make sure you
follow us on Facebook, instagram, youtube and X, along with the
(02:45):
audio podcast of Apple, iheart,spotify and anywhere else you
can listen, no matter what youdo, watch us, listen to us, make
sure you listen, like, comment,subscribe and leave good
feedback.
It's like tonight's a specialpodcast and very excited to have
Aaron here Tonight's a specialpodcast and very excited to have
(03:06):
Aaron here.
One thing before you go anyfurther, because you're talking
so fast, but I just want toreiterate that if you do order
Glencairns, they do come withoutthe Green River single barrel.
Well, I got this Glencairn here, but not that one right.
Speaker 4 (03:27):
Yeah, we're not sending out single barrels with
our glens, that's right.
Oh yeah, that's what I'mtalking about, the green river,
but I'm saving that for the uh,special army edition here yes, I
haven't cracked my bottle yet,so I'm happy to ready to crack
it.
Speaker 5 (03:39):
Oh, it's good same here.
Speaker 3 (03:40):
Uh, fresh crack for me right here.
I have not yet.
I do have the oldie but goodieof Cherry Jubilee here, so I'm
going to throw that in thescotchy bourbon boys glass and
wait to put it in the GreenRiver.
I'll put the 250th in there.
Now I'm sipping along and soit's coming up.
(04:05):
Aaron the Scotchie, I mean weare going to be in Kentucky
beginning of September.
I mean it's a little early thisyear to be going.
Hopefully the weather isn't 100degrees and it just looks like
you know, seeing you knowwhatever.
But we look forward to thisyear and seeing you last year
(04:25):
was such a blast.
I mean it was a really goodtime.
And okay, welcome Mark.
We did.
And so Welcome Mark.
But Aaron, you can do theintroductions tonight.
Barry, we are honored to haveMark on for this special bottle
(04:49):
and thank you for coming on.
Speaker 6 (04:53):
Mark, Thanks for having me guys.
Speaker 3 (04:56):
Yes.
Speaker 4 (04:57):
Glad you could be here.
Join us.
Speaker 3 (05:01):
So, aaron, you give a little bit of a lustrous
introduction of all the thingswith this.
That's one into this bottle andkind of you know we could go
right in.
Uh, this mark was a late add-in.
Um, all the guests out there.
Uh, for the podcast, it'swonderful having you here and we
will be able to promote out theaudio, put that out and and
(05:22):
share it.
It's like.
Thank you so much for coming on, mark.
Speaker 6 (05:27):
Yeah, we appreciate it, guys, Appreciate you even
having us on.
Speaker 4 (05:33):
It's our pleasure.
Speaker 3 (05:34):
Yeah, aaron's a good friend.
We go back a little bit rightnow.
It's funny for me to say that,right, aaron, yeah, it feels
like a minute.
Yeah, I choked on my first ryeever with you.
That one time it was good.
(05:56):
It went down the wrong proof.
He's like you got to try thisand we're talking about barrel
strength rye and I sipped it.
And we were in his office and Isipped it and it went down the
wrong tube and I couldn't.
There was no breathing.
I just had to be like, excuseme, I was in the other room just
going so and I had never donethat before.
(06:17):
So you know, you live and learnwell guys.
Speaker 5 (06:22):
um, the biggest thing we're on here right now is to
celebrate.
We have been so fortunate topartner with the US Army and
helping them commemorate their250th anniversary.
So we have had a long timepartnership, more support for
(06:43):
the US Army, going back to thefirst days of Green River prior
to 1900, we have continuallysupported our veterans.
One of the biggest contributorsto Green River landing an 18
straight year contract for thesole spirit provider for the US
(07:05):
Marine Hospitals US Embassieswas that our founder JW
McCulloch went to a VeteransMemorial in Louisville, kentucky
, and he gave away many, manybottles of whiskey with several
samples to a lot of veteransthere.
Many bottles of whiskey withseveral samples to a lot of
veterans there.
That, we believe, gave himgreat favor when his contract
(07:30):
came up to review to be theprovider for the US Marine
Hospitals.
Speaker 4 (07:36):
That's amazing.
That's awesome.
Just to say, I'm an Armyveteran and my dad was too.
Speaker 6 (07:44):
Thanks for your service.
Yeah, it's been an amazing ridefor us.
Obviously, the Green Riverbrand has been awesome.
The history of it is justunbelievable.
And look the background on this.
The Army reached out to methrough their public affairs
office last fall and said canyou do a whiskey for our 250th
(08:07):
birthday next year?
I said, sure, we can have youspoken to the lawyers yet.
So the next day I got a calland said, oh, we can't do it.
And done Exciting project diedquickly, fast forward to
February.
The Sergeant Major of the Army,senior enlisted guys, a friend
(08:30):
of mine.
We were together in our specialoperations organization many
years ago.
He's still serving.
I quit in 2010,.
But he sent me a text and said,hey, how's that whiskey project
coming?
I said, dude, it died on yourend a while back.
The next day that whiskeyproject coming.
And I said, dude, it died onyour end a while back.
The next day the project wasback on.
So so I made an army, gotinvolved, got this shit straight
(08:51):
and here we go and because, uh,look, you guys know what it
takes to to put something likethis together, to get it to get
an official licensed product ofthe united states army is
something we had not done before.
So we had to go through allthose wickets trying to get that
done, but we had great supportfrom the staff there at the
(09:12):
Pentagon.
The senior leaders obviouslywere pushing this as something
that was a good idea and so gotpeople moving on their end and
our end.
We're as flexible as we alwaysare.
I think you guys, if you askedone of the big guys to do this,
(09:32):
it would not get done in threemonths.
It would take a couple of yearsto get something like this done
.
So that's the flexibility,that's the type of things we can
do, and I can just tell you howproud I was to be asked to do
this and then how proud I'vebeen in our organization for
getting it done and putting aquality product in a bottle.
(09:53):
You know no way we wanted tohave something that wasn't high
quality, to wear the Army's name, to wear the Army's logo, to be
an official licensed product ofthe Army.
This was real important to mywhole team and can't tell you
how proud I am of the outcome,of not only what went in the
(10:15):
bottle but just the whole effortof the team to get this done by
June 14th for the Army'sbirthday out in the market.
It's been a cool ride.
I hope you guys saw some of thelittle video we put together.
Just one of the funnest days ofkind of launching a product,
doing a product drop from 5,000feet at Fort Bragg, north
(10:38):
Carolina, right outside of FortBragg, north Carolina One of the
funnest days I've had in a longtime.
So proud to present it.
Every day we're out thereselling it.
It's in the market.
You guys have seen it.
We've gotten it through most ofour distribution network.
Believe it or not, we're stillpushing A-fees.
A-fees have not been a bigtaker of this.
(11:01):
We've got Nexcom we're workingon.
Every time it gets in an AFEstore it sells out the military
classic stores.
So we're pushing that everyangle.
But our distributors and ournetwork have loved it and
supported it and we're excitedfor where it's going to go.
We initially thought we'd sellabout 2,000 cases of this.
(11:24):
We got so many orders right offthe bat.
We did our first roll of 10,000six-packs and we're planning
our next bottling as well,because it's selling like crazy.
So great product, great storybehind it and can't imagine
anything else for a product withpartnering with the Army like
(11:46):
this.
Speaker 3 (11:48):
It's fantastic, aaron .
Talk about the actual whiskeyblend.
You know what went into this,how many?
You know it's not the amountthat's out there.
You've got it on the shelves.
The Army was able to get it andyou're like as far as the bat.
(12:10):
It's fantastic.
And just what was it likeputting it all together?
Speaker 5 (12:17):
not when we have the opportunity to be on this
platform, especially with the USArmy.
So this is a small batch blendof four to six-year-old barrels.
This is our flagship bourbonand these barrels are some of
the same similar profiles thatyou would see go into our Green
(12:38):
River foolproof.
Now that foolproof is a well,in our lingo it's a banger, and
it never lets you down.
Every blend is different andkind of sticking with a little
bit of that model.
We have kind of that similarquality, just for what we would
call our super premium four tosix-year-olds that are going
(13:02):
into this blend and, believe me,when you have the full proof,
you know that's going to bevarious proofs that get bottled,
each blend and batch it's it's.
It's really cool to see howeasy we are, not easy how, how
we were able to be flexible andto transition from, you know,
(13:23):
doing all these full proofs anddoing our regular, our excuse me
, our core form.
Along with that, and then to dothe Army 250 has been fantastic
.
We've got it at an Army Strong111.1 proof and that is to
commemorate Veterans Day on the11th, 11-11.
So what you're going to see isa warm vanilla.
Speaker 3 (13:48):
You're going to get some leather notes, some
cinnamon, and you're just goingto love it.
That's awesome.
I'm going to try something realquick.
I'm going to see if I can sharethe video the one minute video,
mark of you delivering this tothe army.
I'm going to try somethingthat's a little bit more
technical, beyond us, but let'ssee if it works.
(14:09):
All right, let's see I got itright there, hopefully.
Yeah, right, so it's startingto get that.
Let's hit it Play.
Speaker 6 (14:22):
This bourbon was made with purpose.
It was made to commemoratesacrifice.
It was made to commemoratesacrifice, it was made to
celebrate service and, most ofall, it was made to say thank
you.
This isn't just a bourbon, thisis a salute to you guys.
(14:58):
Thanks for what you do.
Happy birthday to the UnitedStates Army and thanks for being
out here.
Cheers, guys.
Speaker 4 (15:10):
Awesome, awesome, awesome.
Speaker 6 (15:16):
Yeah, it was a fun day.
You know it's marketing, butit's fun.
We had friends of mine.
Those are former Golden.
Speaker 3 (15:25):
Knights.
Speaker 6 (15:25):
Okay, hold on a sec.
Speaker 4 (15:32):
That's me not stopping the video.
Speaker 3 (15:34):
All right, I got it.
Speaker 6 (15:41):
So those are former Golden Knights, the Army's
parachute team.
The good friend of mine was aformer Golden Knight, actually
the main guy there that handedme the bottle.
He's the guy who jumpedPresident George Bush multiple
times, both when he waspresident and up to his birthday
when he jumped President Bushon his chest.
Great guy, mike Elliott.
It's his all-veteran parachuteteam that he created as a
(16:04):
business.
You know, the army started kindof tighten it up on some of the
availability of the GoldenKnights, so he created this
organization and they go jumpinto football stadiums, they do
activities all throughout theyear and when I reached out to
him he was all fired up to do it.
He put this whole thingtogether with my marketing team.
Got a got a friend who happenedto have a little bird
(16:26):
helicopter I'm probably beyondskydiving these days so they
flew me on the helicopter, butit's probably a better solution
anyway.
Those guys are the experts atthe jumps and I've ridden on
plenty of helicopters and canget on and off of them, so no
(16:47):
problem.
So it was just a great day,frankly, to be back.
It's a drop zone called RayfordDrop Zone.
I jumped there numerous timesin the military.
It's just off of Fort Bragg, soit was easy to get a crew there
and have the right teamsupporting this event.
And have the right teamsupporting this event and, to
(17:09):
tell you the truth, to watch mymarketing guys see this go down
was every bit as much of fun forme, because they got to just
get a sense of all the crazystuff that goes on around the
military and how talented theseguys are.
And it was just an amazing dayand glad it turned out to be a
pretty cool little video that wecan use.
Speaker 3 (17:24):
Well, it's a super cool video, yeah the video when
I watched it the first time, thetoast at the end, where you
pulled that bottle out andwhatever that wasn't fake,
that's real.
That's what bourbon is about.
(17:44):
That's why I love this industry.
I love the people in it,because it's always the
connecting glue to gettingpeople together.
You know those people that youknew that team and whatever.
It was a great day to see themand you put it together.
And then your marketing peoplewere there and he put it
together and then the, then yourmarketing people were there.
But then at any end, with the,with opening the bottle and
(18:06):
toasting, that I mean, that's,that's what I'm in bourbon for
and that's one of the reasonswhy I wanted to show it, because
it didn't feel contrived at all.
It was at the.
You obviously did that at theend and everybody you gave them
that bottle.
I you know, and you and youjust felt it.
So that's a great job.
Speaker 6 (18:28):
It was real.
You're right, it's all aboutthe experience, and that's what
bourbon does.
It brings people together indifferent situations.
Although there was a generalorder, number one, that you
couldn't have alcohol overseas,Somehow we always, you know, you
can't get a 12-pack, but youcan sure find a flask somewhere.
(18:50):
So bourbon and a cigarsomething that we shared
numerous times in some crazyplaces and just to be able to
pull that together again with agroup of folks that I knew from
former days was an awesome dayfor sure.
Speaker 3 (19:07):
Yeah, that's a wonderful story what you've done
.
We love it as far as with SuperNash being in the military, and
then we also have Randy Fordwho watches and is on the
military, and then we also haveRandy Ford who watches and is on
(19:27):
he's he does our internationalshows being in service, in the
service too.
Uh, we definitely always wantto honor all four branches and
any chance we get to promote, uh, anything that you know is what
is done for them in therecognition of what armed
services do for us.
Without you guys, there's notthis country.
(19:51):
It's just everybody right.
Speaker 6 (19:55):
I mean everybody serves in whatever way they can
and I'm a believer in service.
The coolest thing about themilitary to me was it was a team
sport.
I played team sports all mylife.
I went into the military notreally knowing what I was going
to do but didn't want to get areal job and it sounded like a
cool team sport to me.
It turned out to be exactlythat.
(20:18):
I did almost 26 years in theteam sport environment.
I came out and did thecontracting we're all not
defense contracting.
I did my own kind of consultingthing for a number of years
helping corporates in crazyplaces.
But when I came back toBardstown and we built this team
between Bardstown and GreenRiver, it's amazing to be back
(20:41):
on a team with this kind of teamspirit, with everybody pulling
together to get something likethis done, and see everybody you
know, from the operation sideto the marketing side, to the
sales side, to every piece of itpulling this thing together.
That's what teams are all aboutand, believe me, our team is
(21:01):
proud of this product as well.
So thank you guys for sharingit with us.
Speaker 3 (21:06):
Yes, well, are we ready to crack the?
Speaker 6 (21:10):
bottle.
Speaker 3 (21:11):
Aaron.
Speaker 6 (21:12):
Sorry, I already cracked mine you did.
Speaker 3 (21:14):
I'm cracking mine.
Speaker 4 (21:17):
I cracked mine a few weeks ago, right after I got it.
Speaker 3 (21:22):
Yeah, super Nash isn't somebody to wait Right
after I got it.
Yeah, super Nash isn't somebodyto wait.
I've been ever since.
I will have to thank John Rittin Illinois for picking this
bottle up.
When we went to the Cubs game acouple weeks ago, we drove up
there and he was able to pickthis bottle up, so I was super
excited to be able to do thiswith Aaron.
(21:42):
We were kind of setting it upand I knew I was going to be
able to do this with aaron.
We were kind of setting it upand I knew I was going to be
able to get it.
Uh, aaron, do you want us to uhbarrel bottle, break it down,
or do you want to just sharetonight?
Speaker 5 (21:58):
uh, I would absolutely love for you to rip
it all right.
Speaker 3 (22:04):
So, um, give it hell, let's, uh, let's, let's do the
the okay.
So the old louisville whiskeycompany barrel bottle breakdown,
our barrel is.
Speaker 4 (22:14):
Remember, there's a bunch of army dudes gonna watch
this, so that's right yeah mark,mark, it's the one thing Aaron
knows about me.
Speaker 3 (22:25):
it's a pretty much guarantee.
If it's bourbon, not worriedabout it, I'm going to like it.
I mean, and it's amazing GreenRiver to me, how it's almost
like it was a gold mine withwhat you guys did to get that
(22:46):
the collection.
You know when, when we werefirst there with Aaron and we,
he had us taste a couple barrelsand he's just like he was giddy
.
It's like the actual agingwhiskey there that came with to
make Green River is just in theright people's hands, is amazing
whiskey.
Let me tell you the quick storyon that one.
Speaker 6 (23:08):
I know plenty of people know it.
But let me tell you that oneand then I'll jump off and let
you guys taste up.
But look, we were veryfortunate, right.
We were at a time whereBardstown was basically at
capacity.
Our founder had passed away.
Capacity Our founder had passedaway.
(23:30):
We needed new partners tofuture the growth of the brand
and the ability for the businessto keep growing.
Had three young kids with abunch of lawyers who were
looking for money to come backto them, which was right for the
family.
So I got permission to go findother partners.
We found Pritchard Capital.
We bought out the family.
The three boys got to stay in,they put some of their money
back in, so they're still indad's business.
(23:54):
And immediately we knew weneeded further capacity.
Not only did we increase ourdistillation at Bardstown, but
we went after Green River.
I had known the brand.
I had known the brand.
I had known the brand.
I knew the story behind GreenRiver, the distillery and what
Jacob Call was doing over there.
(24:14):
And we knew the capacity was agreat move for us.
So we went after it, strictlyfor capacity.
And when we showed up in Aprilof 22,.
All of a sudden we saw thiscool little branding host and we
thought, wow, that's reallygood, that's a great brand.
So July 22, we took over thebrand, we took over the
(24:37):
distillery and it's been nothingbut growth ever since.
An amazing opportunity for usand, frankly, for the Green
River brand, because theownership structure previously
was very diluted.
They had different interests indoing all different kinds of
things and weren't reallyfocused on how to grow a
(24:57):
Kentucky whiskey brand.
So it was perfect for timingfor us and perfect timing,
frankly, for the team there thatstuck with us.
And it's been an amazing rideever since and it will continue
to be.
Both Green River and Bardstown.
We're putting equal investmentbehind both brands and both of
them are growing like crazy onus.
And Green River is going to bearound for a long time it's been
(25:21):
here since 1895, and it's goingto be here for a long time
after.
Speaker 4 (25:27):
Yeah, that's great.
That's what we want to hear,and that's that's what we're
here to do is to help promotethat tonight.
Speaker 3 (25:34):
We appreciate it and we were so excited when Aaron
ended up at Green River becauseit you know, in my opinion
you've got a guy who was heforged through a working man's
distillery and then he went tohe was in the craft distillery
and put those two together andthat where he ended up there he
(26:02):
had everything.
Amazed at what marketing and theright people it wasn't the
other place was making badwhiskey, they had done some
marketing things, but overall itwas obviously the whiskey was
damn good.
But it still comes down to, youcan make the greatest whiskey
(26:23):
in the world but if you're notmarketing it right or you don't
have the right team or you don'tunderstand distribution, it's
not going to work.
And Bardstown, bourbon Companyand then into Green River, you
guys have always you set the.
I mean I remember reading abouthow and listening to podcasts
how your whole setup and marketmarket plan nobody thought was
(26:47):
going to work.
Like how can somebody be doingcontract distilling and why
would that work?
And I mean I heard that earlyon and it's just like, well,
obviously they were all wrong.
Speaker 6 (27:00):
Well, look and look.
I give credit to folks whostarted stuff.
I didn't start this business, Ididn't start Green River.
So good on them.
They got it on the right path.
But we've created the rightteam.
That whiskey together, blendingit in the right way, proofing
it at the right level all ofthat activity that goes on to
(27:29):
make sure you put the bestproduct in the bottle didn't
happen six years ago.
It's happening now as we'reputting these products in the
bottle.
So good on them for getting itstarted.
Love them, glad they did it.
But now we've got the rightteam to build these things into
what they mean to be in thefuture yeah, great, you said
exactly it right there.
Speaker 4 (27:48):
And it's with the right team.
It takes the right team to doall of that, to put all of that
together and and that's what'smaking it happen and, and I'll
throw it out there, ever since Imet aaron, he's always been a
significant part of a right team.
Speaker 3 (28:05):
I've seen him when I first met Aaron.
He's always been a significantpart of a right team.
I've seen him.
When I first met him where hewas, the whiskey just wasn't
there on par, it wasn't there.
And then I met him and theytook that and they turned it
into something that was reallygood and the same thing, I've
never had any bad Green River.
(28:25):
I love the weeded, I love yourbarrel picks.
Some of the flavors that comethrough are so fantastic.
And so you know it's just.
And we can't say enough aboutBardstown either, the whole
thing, absolutely.
Greg Schneider, who's listeningtonight, I know you know him
and he was part of that uh, thewhole BARTs.
(28:46):
That's how we got to meet Steveand Nick and uh, that was a
wonderful experience there andjust, uh, knowing Aaron, the
great partner to us in a numberof ways and still is today.
Speaker 6 (28:57):
So now with uh, with with uh four branches, helping
them go in the right direction.
So, greg, cheers to you, thanksfor what you do, thanks for
being a partner and thank youguys as well.
You're welcome.
We're going to be here for along time.
We're going to keep doingthings.
We'll keep trying things.
(29:19):
It's not always going to be thetop of everybody's list, but I
guarantee you there's going tobe something there that
everybody's going to be the topof everybody's list, but I
guarantee you there's going tobe something there that
everybody's going to like.
And our core four in bothbrands are going to continue to
grow and you're going to seethem everywhere.
So thanks, support, thanks forgiving us a boost tonight and
good luck to you guys.
Speaker 4 (29:39):
Thank you.
Thank you so much for being on.
Greg Schneider also has a shoutout to you.
He mark irwin lofted spiritsand green river distillery,
bartstown, bourbon company.
Truly some of the best in theindustry thank you guys very
much all right, thank you, mark,appreciate you, thank you
cheers mark.
Speaker 6 (29:57):
Take care, I'm packing for a trip tomorrow.
That's why I gotta bug out.
Speaker 3 (30:00):
No, thank you yes, thanks for Thanks for being on
Safe travels.
So, aaron, going forward, yeah,it's awesome Going forward, I'm
going to have to put up the250th anniversary brand of four
branches up against the 250Green River.
(30:22):
Well, that's a podcast rightthere.
But I'm telling you nose-wise.
You're right on what?
What?
The?
It's like a caramel chocolatecherry caramel, vanilla, cherry,
cherry, yeah, cherry.
(30:44):
Damn good.
No, all right everybody.
We're going to be doing the oldLouisville whiskey company
barrel bottle breakdown uhdown,with Aaron Harris right here.
It's a little bit of pressure,but not really.
I wasn't even worried.
I couldn't wait to taste this.
It's been sitting in my glassfor about five minutes now, so
(31:05):
that's pretty cool that it got alittle bit chance to breathe.
But our Barrel Bottle Breakdownrating system is based based
off nose, body, taste and finish.
Along with it is uh, for thenose and the body you can get up
to four knocks on the barrel,and as far as the taste and the
(31:27):
finish, you can get up to fiveknocks.
So this is the 250thanniversary US Army edition of
Green River.
And you ready to go, super Nash?
Speaker 4 (31:39):
Absolutely.
Do I need to get a pad or arewe just going to keep it up
within our heads?
Do your own thing.
Speaker 3 (31:45):
Get a pad.
All right, especially with you,since you already drank half
the bottle tonight.
All right, that went well.
Thank you, aaron.
Speaker 4 (32:01):
Of course.
Speaker 3 (32:03):
I actually got the shared screen thing to work.
Speaker 5 (32:06):
You did great.
And if that video doesn't giveyou like a, like that's a bore
call, let's go.
Yeah Well, we're just a warcall, let's go.
Speaker 3 (32:15):
Yeah Well, we're just right now.
The times are right for thearmed services.
I was seeing today that theybroke records of recruiting
women into the armed forces.
It's this last month is themost ever women sign up for it
ever, and that's just you know.
(32:36):
And I hope they drink bourbon.
I need more women to watch thepodcast.
I tried to get Roxy to comedown, but my daughter came into
town and they were out and so Icame home and I'm not sure if
she can usually hear me, butwe'll see.
(32:57):
I told her to come down and sayhi.
Speaker 5 (33:01):
She said we'll see did you tell her who was on?
Speaker 3 (33:06):
yes, I did.
She had to drive and pick herup in pittsburgh, so that was.
She was a little bit beat afterthat.
It's like an hour, so it's likea four-hour, five-hour endeavor
because of the pick her up.
So I'm ready to go.
Super Nash, are you ready to go?
So this is 100.
(33:30):
I saw 111.1, and then you werelike I didn't quite put together
1111, so that was kind of coolfor you to bring that in.
And then what we should do isevery 1111 at 1111, we should
have a toast.
Speaker 4 (33:50):
Have a toast.
I like that, I like that.
Speaker 5 (33:52):
Make a wish and have a toast.
I like that.
I like that.
Make a wish and have a toast.
There you go.
Yeah, I'm just kind of besidemyself.
I'm just tickled that you knowMark agreed to come on to
discuss that because he's gotthis.
(34:14):
You know, he's just got thiskind of air about him because
you know of his background forour companies and really any
company he's a part of or getsto sit down with, but he's so
down to earth and he getseverything everyone's trying to
do at our company and he wantsto encourage, he wants to find
out what at our company and hewants to.
Speaker 4 (34:32):
He wants to encourage , he wants to, he wants to find
out what you need and he wantsto help develop leaders and it's
just, it's fantastic to workand that's awesome and that's
that's a testimony to, like hesaid, putting together a great
team, and that's what it takesnowadays, especially if you're,
(34:52):
if you're wanting to make it inthis industry.
Now you got to have a team.
Speaker 5 (34:58):
Can't do it by yourself so go back to that, for
for everything we do, it'squality over quantity, and
everything we do, and every,every release, every blend, so
it's it's definitely not thework of one person, it is a
group, hey, and it's definitelynot the work of one person.
Speaker 4 (35:13):
It is a group and it's definitely showing in every
bottle that I've been gettingoff the shelves since you've
been there.
Speaker 3 (35:22):
It's got to kind of be a dream come true.
But I mean honestly, you ownthe whole.
You have the aura of a masterdistiller.
You've got the what would yousay Most master distillers that
I've ever met aren't?
They don't look at that titleas somehow that's.
(35:43):
Most of them don't want theaspect of the master distiller
where it's like I'm aboveeverybody kind of thing.
That's not what you are.
You're part of the team.
Yeah, you have to takeresponsibility and as a master
distiller, but you're also adefinitely full out, hands-on,
(36:04):
managing distilling masterdistiller right there in the
trenches with everybody everyday.
Speaker 5 (36:11):
I'm so fortunate I have two great distillery
supervisors working under meright now, and Jeff Payne and
Kyle Kroon, who's a forming Armyveteran, and I'm so proud of
them and their desire to dothings the right way first and
take care of our people first.
So you know, I'm super proud ofthem.
(36:32):
I'm super proud that I canleave and support our brand, um,
in other cities hell, hopefullyother countries sometime soon.
But, um, I'm so happy that Ican leave things to there at the
helm, uh, to them, and they doa fantastic job.
Speaker 4 (36:47):
Awesome.
All right, we ready to go.
Speaker 3 (36:51):
Yeah, we are ready to go.
Okay, yeah, definitely Allright.
So the nose on this, it's areally, really spectacular nose
At 111.1, it definitely um has.
(37:14):
It's lacking ethanol.
I mean there is no harshflavors, it's just you're
smelling just the flavors whichare like caramel, rich caramel
with vanilla, and then there'san aspect of cherry there to me.
So I mean, I mean, I think asfar as on brand, you're just
(37:34):
like you're dead nuts on brand.
But I will tell you, at 111.1proof, those flavors are coming
through on the nose way morethan just the regular brand.
I mean the nose it's like youcould smell it from two, three
feet away.
(37:54):
What do you think, super Nash?
Speaker 4 (38:02):
I think it is just a wonderful, wonderful nose.
I'm getting the vanilla and thecaramel, just a little bit of
cinnamon and I'm getting thatcherry, but I'm also getting
maybe just a little bit ofcinnamon and I'm getting that
cherry, but I'm also gettingmaybe just a little bit of,
maybe toasted almond.
Speaker 3 (38:20):
I'll go with that.
Yeah, I like that.
Maybe an ass.
Well, yeah, yeah, all right,what do you give it?
Speaker 4 (38:38):
you start off I think I'm gonna go ahead and give it
a four.
Speaker 3 (38:43):
It's spectacular can you hear that, aaron?
Speaker 5 (38:52):
No problem at all.
Speaker 3 (38:57):
It took me forever to get.
Yeah, my son comes on once amonth or once every other month
and he basically instantly saidgo into your Zoom settings and
turn off the noise filter andyou'll be able to hear it just
fine.
And I was trying to do it formonths, trying to figure out how
to make people be able to hearit fine.
And I was like trying to do itfor for months, trying to figure
out how to make people be ableto hear it anyways.
All right, so I will before yougo.
Speaker 4 (39:20):
Uh, this is what greg says about master distiller.
It's a leadership role to laydown the groundwork for
excellence, provide the support,guidance and oversee the
process to make the best qualitywhiskey possible.
Speaker 3 (39:37):
That's his take on it .
Well, I would say that his takeis exactly what Aaron is.
When we got to do the tour withyou and we did the podcast from
the distillery, you were prettymuch getting your feet
underneath you, you know, youwere pretty much getting your
(40:02):
feet underneath you and you werestill working with, you know,
steve Nally and people, and youwere just kind of.
But you know, and then lastyear when we were there, you
could tell you're gettingcomfortable as far as what it is
, and that was something thatthere's no doubt, that there's
no doubt.
Speaker 4 (40:16):
You, you um have everything you need plus the
confidence in what you're makingand putting out is good because
it is, so you were stilltearing, tearing some old stuff
out and getting new equipmentput in, and all that back then
too yeah, well, and I think markput into it we haven't stopped.
Speaker 5 (40:32):
We really haven't stopped.
We continue to be the beststewards we can of our near
140-year-old site and in bothbrands, both facilities ask some
burgers clients to come on siteand see that, hey, these guys
(40:54):
have got it together.
Why on earth would I go build adistillery?
Let them do it for me and I'llgo worry about my brand.
You know that's.
That's what we want people tosee and taste.
Speaker 4 (41:04):
Yeah, that's awesome.
Speaker 3 (41:06):
Yeah and um, I mean honestly your Rick houses.
I mean your Rick, yourrickhouses, your rickhouses.
There were already full.
So obviously the way Bardstownbuilds you know bourbon company
builds rickhouses you guys gotto be figuring out where you're
putting all that whiskey you'remaking too right it's a constant
conversation of pluses andminuses.
Speaker 5 (41:30):
You know it's honestly.
It's constantly based on salesvolumes and contract work.
That's a big part of it.
Also, we have our core fourbrands.
We have the support of our fansthat continue to help our brand
grow.
We would love to eventually getto a million case brand and
(41:52):
we're on our way to making thosesteps to get there, but for
right now we've still got alittle ways to go.
But I'm super proud of thegroundwork our sales team and
all of our distribution team hasbeen able to lay down.
Speaker 3 (42:05):
So when you talk about that, I mean so you're
constantly in contact with yoursales team, marketing, and then
also mean there's, you'reputting, you're laying stuff
down right now for four totwelve years from now, or
whatever, you add aged whiskeyand you have to.
There has to be the forecastersalso involved so that, um dude,
(42:30):
so you're constantly in, in asfar as your production goes, in
contact with those people.
Speaker 5 (42:38):
Yeah, so so much of everything we do is uh, uh, the
best scientific guests we canwork out.
I mean, he, that's the, that'sthe easiest way to put it.
Speaker 3 (42:47):
I agree, I mean it's.
It's a little bit rougher thesedays because there is the
aspect of the people in myopinion that when a lot of times
they try and blame it on theindustry and I don't think it's
the industry at all I just thinkthe industry has calmed down a
little bit enough that if you'reputting and making really good
whiskey, this isn't really thatbig of a problem.
(43:08):
But if you were doing somethingand you had half the amount of
people doing the right thing, itcosts you.
It's just like you have to runthe business so that you're
making good whiskey, you'reputting good whiskey on and
you're also getting it to allthe different, getting on the
shelf to all the differentplaces and if you're not doing
(43:29):
that right now.
It's you know, and that hasnothing to do with the consumer,
in my opinion.
You just have to.
You're not doing your part, soand you guys definitely.
It's here, green river, I mean,you do have your and connection
, but green river was on theshelf in ohio pretty damn quick
and it's a large market it itdoesn't hurt to have it here.
(43:51):
Love it, love it.
Speaker 5 (43:55):
I was actually there last week, the week before doing
the Ohio Liquor single barrelpicks with Ann and Lorraine and
a few friends there, and what anabsolute treasure that entire
team is really to our business.
Speaker 4 (44:09):
I agree, they are, they're super.
Speaker 3 (44:12):
Yeah, that team, they , you know, with their
leadership and everybody doingwhat they're doing and and
letting Ann be Ann.
It's just like amazing, likethat yeah so anyways.
So I am going to say this is oneof the better noses on a
whiskey that I've had, because Ilove caramel, I love vanilla
(44:32):
and I love vanilla and I lovethe cherry.
And when you add that littletoasted aspect almond on the top
, I can get that right.
I can see what he's talkingabout.
It's almost like the perfectcream in your coffee bourbon.
So I'm going to give it fourand a but up, up, butt up up.
(44:56):
I wrote that down too quick.
It's a five on there becauseyou're allowed to do that once
on one thing, and I think thenose on this is exceptional.
I mean, there's a lot of timesyou'll be nosing something and
you really got to get down thereand there's nothing.
It starts to hit like this youknow, six inches away, you're
(45:22):
smelling it.
There's no doubt that this oneis delivering on the nose.
The sweetness.
Speaker 4 (45:29):
Like I say, it's evolving as you just keep going
back to it.
It's evolving as it goes andit's kind of rare nowadays in
these bourbons that you get,when you get a nose like this,
that it does something like thatand it keeps going and it's
(45:50):
just sweet.
Speaker 5 (45:54):
And to be a four to six-year-old bourbon and you're
not getting a touch of any kindof ethanol.
I feel like that's sometimeseven harder to find and I hope
that lends to the flavor profilewe're going after on this
special edition 250 anniversarybottle, but also that you can
get every day in our Green RiverFull Proof.
It's a part of our core.
Speaker 3 (46:15):
four so then, the body on this, I mean it's got
long legs that stretch from thetop to the bottom, and it's.
The legs are thick, not thin asit poured it.
The viscosity on there, theoiliness of it, is fantastic.
Speaker 5 (46:43):
Non-shield filter.
That's the way to go.
Speaker 3 (46:49):
That is, I mean the body honestly 111.1 proof.
I mean the body honestly 111.1proof.
I mean, this is not like.
This isn't hot or peppery.
This is something that youcould put and really concentrate
on the taste, and it isfull-bodied bourbon.
Speaker 4 (47:19):
So I'm going to give the body a four.
How about you, Superdash?
I got to say the thickness andthe oiliness mouthfeel.
That's what I, when I talkabout body, this hits all around
on both sides of the tongue,the roof of the mouth, the front
of the tongue.
I mean it just cooks your wholemouth and I mean it's just the
(47:42):
flavors are just staying thereand just sticking with you as
you breathe across it.
That to is a really good bodyand I'm going to have to give it
a 4.2.
Speaker 3 (48:01):
So, aaron, when you were proofing this down and you
were testing them at differentproofs, was the 111.1,?
Was that right in that area?
Was that the sweet spot for it,or were you just kind?
Speaker 5 (48:16):
of focused on that because it made sense.
I think, as a, as a team, thatmade the most sense.
Uh, at that proof.
But also I, I feel like we'regetting that I don't want to say
too much mellowness, but thatfruit factor that's kicking in
so well.
I feel like that lends it sowell to that 111 proof.
And our green river fingerprintis clearly in this bottle and,
(48:38):
uh, honest to goodness, 111proof.
I care what proof it is, it'sreally good, well, yeah, and
then and it so.
Speaker 3 (48:48):
But I mean, I always find 111.1 is a really good.
I always find 111.1 is a reallygood, reasonable proof for a
full proof or that area Onceyou're over 107, I like the 111s
, I like the 112s.
You very rarely see like 113,114, 150.
Usually it's 111, 112, and thenit goes up to 120 something or
(49:11):
maybe barely a 119.
Been 112 and then it goes up to120 something or maybe barely a
119.
But, um, I like this, the, theflavor profile, because, um,
like, if this was at 120, theremight have been some ethanol or
there have been some things thatwould be, um, overpowering.
Where this is like at thatperfect balance, like I don't
(49:34):
have any issues with it as faras it, being a little bit hot,
gives you a nice smooth hug, soit's fantastic.
So you're gonna you go on.
Speaker 4 (49:45):
Taste now super nash and this taste follows up
everything that I'm getting onthe nose.
Start off with the caramel, butthen just a slight little bit
(50:05):
of the vanilla, but then itquickly goes over to the cherry
and then I'm getting like acitrus, almost like a citrusy
flavor, to it.
Speaker 3 (50:16):
I get a little bit of cinnamon but also, too, about
mint.
Speaker 4 (50:22):
It's almost like, like like a buttered toast, you
know, like a buttered toasted.
Speaker 3 (50:30):
Yeah, mid palate it On your palate when you're doing
that.
Speaker 4 (50:34):
There's that place where it's almost like has a
butter feel to it, Like it's onthe mid-palate, getting like
that toasted bread taste to itand then maybe just a little bit
of leathery on the taste, andthat's just fantastic.
(50:59):
I'm going to have to give thisa four with a bow, I mean,
because it's just.
Speaker 3 (51:05):
Well, remember, we're on taste, so you can give it a
five.
Are you giving it a five with abow?
So I'm giving it a five.
Speaker 4 (51:11):
I'm giving it a five, all right.
I'm giving it a five with thebook, so I'm giving it a five.
I'm giving it a five, all right, yeah I'm giving it a five, all
right.
Speaker 3 (51:33):
I like the caramel, I like the cherry, a little bit
of vanilla Butterly, buttery,butterly-ry.
Speaker 5 (51:47):
I like that new word.
Speaker 3 (51:49):
Butterly, butterly, I actually said it again.
That's a new popcorn brand.
Yeah, butterly, I actually saidit again.
Speaker 5 (51:55):
That's a new popcorn brand.
Speaker 3 (51:57):
Yeah, butterly, bourbon Butterly.
Speaker 4 (52:00):
Bourbon Butterly.
Speaker 3 (52:04):
Say that three times fast.
That's not happening.
I will say I'm just trying tofigure.
I will give the taste on this.
I like all the flavors, I likethe mouthfeel, I like the whole
thing as it goes through.
(52:24):
It's a great experience and Iwill give the taste a five on
this one.
All right, so that brings us tothe finish, not?
I gotta see.
Speaker 5 (52:43):
Finish the glass.
Speaker 1 (52:45):
Almost.
Speaker 3 (52:48):
So the finish is a combination of that little bit
of leather and some cinnamon, alittle bit of of um.
Wasn't sure if that thatleather and cinnamon would be
countered on the taste or thefinish.
(53:10):
And I, I went, I opted for fiveon the on the taste and on the
finish.
And I've, I went, I opted forfive on the on the taste and on
the finish.
It's me it's a mid finish.
I mean it's a four to six year.
It's not.
And I would say, if we wererating this and you said four to
six year and that's how we hadto rate it, I would be giving
(53:31):
this finish a five.
But when we rate we're ratingagainst other type things and
the finish isn't as long.
It's a little bit leathery, butthe cinnamon kind of balances
it out for me, but that thenmakes it neutral.
So out of all the things on it,for me the finish is just a
(53:57):
good four to six year finish.
But I would give the finish afour.
Yeah, I don't think Aaron'sgoing to be upset with my score.
Speaker 4 (54:13):
To me, this finish is a medium finish, a good medium
hug, great for sipping,especially during the fall, and
stuff like that or like rightnow, it's just perfect time to
(54:34):
sip this, it's got and stufflike that or like right now, oh
yeah, it's just perfect time tosip this, it's got.
Like you were saying, as thefinish comes over, I start to
lose those flavors of thecaramel and that fruit flavor.
It dissipates and then I getthat little bit of cinnamon.
I also get just a little bit ofpeppery, just a slight little
(54:56):
bit of peppery on the finish,and then just a slight little
bit of I was going to sayleather, but it might be just a
little bit of the oak, a littlebit of tough oak that's coming
through they're so close Oak andleather Right in there, and so
(55:19):
to me it's a great finish for a4-6 year, and I'm going to have
to give it a 4-2.
Speaker 3 (55:29):
Well, that's easy 18.
Speaker 4 (55:34):
18.
18.
Speaker 3 (55:38):
You picked up the but up ups on the two different
things and that's I mean,honestly, when you watch the
video, I really don't thinkthose guys after their jump and
when they're all pouring it, I'mgoing to taste this on the
rocks jump.
And when they're all pouring it, um, I've loved it.
I'm gonna taste this on therocks.
Actually, honestly, erin, Ireally think your higher proof
green rivers are probably one ofthe best whiskeys.
(56:03):
It's right up there with ehtaylor putting on the rocks 17.5
why?
Speaker 4 (56:10):
what?
What?
Because I gave it four.45 and a4.
Speaker 3 (56:14):
You gave it.
Oh, you didn't give it.
A butt up up.
Speaker 4 (56:16):
Okay, that's right, because I gave it the 5.
Speaker 3 (56:19):
Okay, so you did a 17 and I did an 18, so 17.5.
Almost perfection, but I meanafter they were 17.5 out of 18.
Speaker 4 (56:30):
That's still a lot.
Speaker 3 (56:32):
It's a damn good score.
It's a damn good bourbon andhonestly, aaron, that's honest,
I'm not.
Neither one of us is sittingthere.
Well, we're with Aaron, we'regoing to.
No, I like the taste of GreenRiver.
I mean, your profile of whatyou're going matches exactly
what there's.
It's Kentucky, it's Kentucky,great Kentucky bourbon.
(56:57):
It's got the Kentucky flavorsin there.
Who doesn't like that littlebit of cherry that's in there?
On the flavors?
I mean, even I, just I thinkit's.
Speaker 4 (57:07):
I think it's fantastic.
And then, like I said, a slightlittle bit of citrus or that
toasted almond.
So what was this?
Speaker 3 (57:12):
like I was getting on the nose and then, like I said,
a slight little bit of citrusor that toasted almond.
So what was this like?
I was getting on the nose asyou were batching this and now
you've done another batch, hesaid.
So you've done the second batch.
Speaker 5 (57:22):
Yes, so essentially the first run was really to fill
.
You know really all thedistribution channels.
So you want to make sure it'sin the market and then you want
to deplete what's in thedistribution channel to get it
into the stores, retail outlets,and then we want to go back and
refill again.
So we're at that point nowwhere we need to refill again.
Now the 250, again is licensedand it's not infinite.
(57:48):
So we are licensed for a period.
So most likely we will do asmuch as we can bottle Within our
time period.
We have to do this project.
Speaker 4 (58:02):
Within a month period .
Speaker 5 (58:02):
yeah, yes, and let's look at it from this perspective
.
Our country was built on manydifferent views and many
different opportunities toeveryone to help celebrate us,
so we don't feel like we shouldhave a monopoly over this
product or any branch.
Speaker 3 (58:25):
That totally makes sense, makes that totally makes
sense if somebody right and uh,but it's, it's probably a pretty
big challenge as far as you'rebasically producing a decent
amount of whiskey for the forthis particular, it's not just a
one-off kind of thing.
(58:46):
I mean, you're supplying it tothe distribution and you're
getting and you're keeping itthere for the amount of time
that you're, whatever, but it'snot like a single barrel or just
a batch of a limited, smallbatch.
It's an actual, real batch thatyou're.
As you said, you try and keepconsistency but in one of the
(59:10):
things you also know andanything that's allocated or a
little like a that's limited andthat's what this is it would be
limited.
Um, you batch to batchsometimes.
Isn't a little bit off here?
different isn't a bad thing forpeople because their next bottle
is intriguing to them, right?
Speaker 5 (59:35):
Yeah, and I hope that that is the continued opinion
of really all single barrelsthat are offered by.
You know, all brands, you know,and my position is being able
to help different guests andcustomers pick out single
barrels.
I want to give them as muchvariety as possible and if I
don't, I'm not doing justice tothe bourbon we have that's aging
(59:56):
in our warehouses or to thatcustomer.
So you know, I am anti givingyou the same flavor over and
over when it comes to a singlebarrel, the same flavor over and
over when it comes to a singlebarrel.
Now, when we're looking at thebrands that we want to stand
behind and keep filling theshelves and taking up more shelf
space, you know, over thecoming years we want that to be
(01:00:17):
a trusted brand and partner foranyone.
Speaker 4 (01:00:23):
And I belong to so many groups and all that and
I've seen a few of the groupsthat came through there and done
barrel picks with you andnothing but great things have I
heard from them all.
So you're doing great thingsthere man.
Speaker 5 (01:00:38):
They're all paid to say that.
Speaker 4 (01:00:42):
I'm telling you, brother, you are, and everybody
that I've seen, like I say fromthe groups that I've seen that's
came and done barrel picks.
They all have been very, veryhappy with what they've done
there.
Speaker 3 (01:00:54):
Well, if you want to know what I know about Aaron as
far as single barrels one of thefirst podcasts we did I found
out that teams where he workedpicked different single barrels
for the gift shop and Aaron putme.
(01:01:18):
He put his pick up and it was aringer pick that he knew about
and the team picked this pickand it was good.
Don't get me wrong.
Ann was part of the team at thetime and it was a good pick,
but his single barrel, I thinkit was called King.
What was it?
Something?
(01:01:40):
King?
Speaker 5 (01:01:44):
King Avenue, no King Chambers.
Speaker 3 (01:01:47):
King Chambers, and it was at the same time Lebron
james probably was just goingoff and just won a championship
here in ohio, but, um, itreminded me so much of just I
and and if you remember mycomparison was is I felt it was
like a pretty damn good bookersremember I asked you to pick me
(01:02:07):
up a bottle and you didn't.
Well, that was the bottle Iwent, and when I went back, I
mean I think Aaron was hoardingthat bottle already.
Speaker 5 (01:02:17):
That was I think that was a pretty short barrel.
I doubt there's any of thosebottles left.
Speaker 3 (01:02:25):
I'm just giving them to him.
No you got that.
I went back and it was gonewhen he asked me to get one, but
you, let me have that one andthat was totally cool.
I went home with that and Icherished that bottle.
But I also understood that mypalate and aaron's palates are
very, very similar in in what welike and him, coming from his
(01:02:47):
Kentucky roots and his Kentuckybackground, and what he's able
to bring to the table wassomething that I mean it's just,
it's fantastic what you'redoing and down to the last of
this pour of the glass.
Speaker 4 (01:03:03):
that sip was nothing but a cherry bomb.
Oh my gosh, that was so good.
Speaker 5 (01:03:09):
It's finished for me.
I'm getting a little bit ofroasted peanuts and I'm going to
put that to that oily finish.
That's there.
That flavor, that Kentucky,that's there.
Speaker 3 (01:03:22):
Okay, yeah, and that's.
I mean, that is a classicKentucky flavor, that's out
there, you know.
Speaker 4 (01:03:30):
So, all right, so we Tiny, what would that flavor be
Roasted?
Speaker 3 (01:03:39):
peanuts.
Speaker 4 (01:03:43):
You give him hell because he's got a way of saying
it yeah, enunciating is tough.
Yeah, got a way of saying itEnunciating is tough, yeah,
enunciating it.
Speaker 5 (01:03:54):
It's that 330 area code.
Speaker 3 (01:03:55):
I think no, it probably originally comes from
the 414 area code.
When it comes to me saying theword peanut, they've corrected
it.
Oh man, that's funny, butanyways, all right.
So, um, uh, great job on this.
(01:04:17):
And uh, so kentucky bourbonfestival is coming up.
You want to?
Speaker 4 (01:04:23):
you want to throw out there?
Are you got anything?
Speaker 3 (01:04:26):
special that's coming up.
Speaker 5 (01:04:30):
You are going to continue seeing us put out as
many products as we can affordup there, but we also have to
understand that we don't want toflood the market either.
So we want to to understandthat we don't want to flood the
market either.
(01:04:50):
So we want to make sure that weare still in demand for our
single barrels as well, as we'regoing to continue to put out
our core four brands, which isour 90 proof, weeded, our 90
proof, flagship bourbon, and our95 rye and 95 proof, as well as
our green river full proof thatis bottled at various proofs,
(01:05:13):
uh, and you know, 35.99 for thethree, and then our full proof
is 49.99.
Most of the time you'll see oursingle barrels for 59.99 msrp.
So, um, I feel like the US Army250 anniversary bottle for us
at $49.99 is a steal and I hopethat it is purchased to enjoy
(01:05:38):
the friends and hopefully inmemory of loved ones that have
served and are serving, and Ihope that that's how it's
enjoyed.
Speaker 4 (01:05:46):
Yes thanks.
Speaker 3 (01:05:48):
Absolutely.
I mean, you got the feelingwhen we were in Chicago it was
on the shelf and you know it was.
You guys got a gooddistribution in Chicago but at
the same time it was a lot ofpeople were going after that
bottle because it means a lot.
I mean, you know any veteran.
(01:06:10):
It's a great present Anybodywho served in the Army if you
got them this bottle.
It would mean a lot to them,even if they're just casual
whiskey drinkers.
It's just something thatfriends you know that have been
part in the military.
It's just a bottle that theywant.
Plus, there's fantastic whiskeyin it and that's why people
(01:06:34):
drink this one and they're goingback for another.
Speaker 4 (01:06:37):
I'd just like to put it out there that if any states
have any extra they want to shipdown to South Carolina.
It seems like I was luckyenough to walk into a place down
in Greenwood, south Carolina,and get the last bottle they had
that day, but you can't find iton the shelves down here
because it flies off the shelvesjust as soon as it gets on the
(01:07:00):
shelves down here.
Great point down here in SouthCarolina.
I believe that.
All right guys, I do have aquestion for Carolina.
I believe that I love it.
All right guys, I do have aquestion for you.
There you go.
Is there any interest or planson maybe ever putting out a
foregrain?
(01:07:21):
Foregrain, me too.
What was that?
That's, that's, that's.
Speaker 5 (01:07:37):
That's almost all you need to say, right there um, I,
I look forward to it if thatthat does.
Uh, we on year two, actually,we literally just pulled some
one-year samples of the fourgrain I was allowed to lay down
and we do have those barrels onthe books for this year to
(01:08:00):
produce as well.
So you know, whether thatbecomes its own label or one-off
thing, I'm not sure.
But I know that that is goingto be a delicious distillate or,
excuse me, I know it's adelicious buttery distillate and
I feel like, did I let you guystry that?
Speaker 4 (01:08:20):
I don't think so.
Speaker 3 (01:08:21):
No, because if you're talking, it's been two years
anyways and you might have justlaid that down.
But I don't think we tasted it.
Speaker 5 (01:08:30):
that day I might have a drop or two at Burger
Festival.
We'll see.
Yeah, we pulled some one-yearsamples to check it out and.
I have not picked those up fromthe lab yet, so I've got to
check those out Right as far asanything.
That's super crazy.
That way we continue to be.
(01:08:51):
We are a three, four recipekind of distillery and we
produce three or four, five, sixrecipes very, very well, and we
produce them at high yields.
We do a great job.
Now that doesn't mean that wecan't custom make a mash bill
for a customer.
We can do a lot and we takepride in everything we do.
Speaker 4 (01:09:12):
Well, that right there is great to know for
anybody that's watching thatneeds, you know, some contract
distilling.
You can reach out to them andthey can help you out and work
with you and maybe, maybe, helpproduce what you're looking for,
right.
Speaker 5 (01:09:29):
Every day I'm waiting for that order for 10 barrels
to come through for ScottyBurton boys.
There you go.
Speaker 3 (01:09:36):
Oh God, that's a whole different other ballgame.
Man, let's lay to Every day.
Speaker 4 (01:09:46):
We're working towards that.
Speaker 3 (01:09:49):
When we're not.
That's a work in progress too.
When we're at right now onYouTube, we're 74,000.
When I'm like Bruisel, at715,000, approaching a million,
maybe then we can talk.
Yeah, there you go, but anyway,yeah, so all right, let's wrap
(01:10:10):
this up real quick on the audio.
Thanks everybody for joining us.
Aaron, it's been wonderful, asalways.
I look forward to being able tohang out with you in a couple
weeks.
It's been too long since we'vebeen in your, at your distillery
(01:10:32):
, so I think in this next, thisafter the festival, we got to
make sure that we get a get downthere in owensboro.
I mean it's a trek.
Anybody who's in that on the,the trail, it's, it's it's it's
a ways, but it's well worth it.
I mean it's worth the drive.
It's worth ways, but it's wellworth it.
I mean it's worth the drive.
It's worth that.
The town is is growing andspectacular.
You guys, as far as what agreen river met meant to taking
(01:10:57):
that over and to Owensboro, fromeverything that I've read, it's
just been spectacular and youguys keep growing and doing a
great thing.
Thanks for being on.
Speaker 5 (01:11:07):
Absolutely, and you can see me this weekend.
I will be in Nashville forthree days this weekend doing
some events and next weekend Iwill be in South Carolina at
Southern Spirits at a bottlesigning and some other fun stuff
.
So come see me.
Speaker 4 (01:11:24):
Where at in South Carolina.
Speaker 5 (01:11:26):
I can't remember the name, I'll find it.
Speaker 3 (01:11:33):
Splendid Spirits, the second best liquor store in the
world.
Yeah, look that up, nash.
Well, it could be close.
Speaker 4 (01:11:42):
Well it's close to you because you drive everywhere
.
Yeah, it's like I just camefrom Lynchburg, virginia, today,
and I leave about 5 30 in themorning for charleston, south
carolina and charleston andcolumbia for next day or two.
So I mean I go all over.
So but yeah, I'll have to lookthat up all right man, it'll be
great all right, brother, allright.
Speaker 3 (01:12:04):
So thanks for coming on.
Rememberwwwscotchybourbonboyscom for all
Scotchy Bourbon Boys thing,remember you know?
If you want Glen Cairns ort-shirts, we're there.
Also, remember, on Facebook,youtube, instagram and X, follow
(01:12:27):
and Follow us.
I just said that.
And then we're also on all themajor podcast formats Apple,
iheart and Spotify.
No matter where you listen orwatch us, make sure you like,
listen, subscribe, comment andleave good feedback.
Feedback's important.
And then, before I get thisgoing, I got to find where this
(01:12:54):
is.
Let's go to Martin.
I think I got it.
It should be up here, martin.
Yeah, I'm looking for the themesong on your and for some
reason let's see did I give itto Chris?
I think I sent him the new onerecently and I was trying to see
(01:13:17):
you did.
Speaker 4 (01:13:21):
Send it to me while I was in Linsburg.
I got it and you can stilllisten to it.
Speaker 3 (01:13:24):
All right, I hope it doesn't play, but it's there.
So remember, good times equalgood friends and we consider,
aaron, you a great friend.
Speaker 4 (01:13:36):
Times and good whiskey equals good friends.
No, good friends.
And good whiskey equals goodtimes.
Speaker 3 (01:13:44):
I guess you got that one right there.
And then remember don't drinkand drive, drink responsibly and
live your life uncut andunfiltered.
All right, our AI is going totake us out.
Thank you.
Speaker 7 (01:14:08):
It's just twice a week.
Whether it's Ohio, kentucky,milwaukee or South Carolina, you
listen along.
(01:14:32):
Let's have a good time.
We make sure to leave the badtime behind.
Bourbon is the blood that makesa lifelong bond with our
friends and neighbors, even someacross the pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I'll have it neat.
So show me the way to anotherwhiskey bar.
(01:14:53):
Where it'll be, it won't be toofar.
With friends and family close,we will never be alone.
Remember the Scotchie BourbonBowl.
Alright.
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