In our Last Podcast Of Season 6 The team visits Iron Fish Distillery in Thompsonville, Michigan, where they explore the nine-year-old farm-based operation producing grain-to-glass whiskey with locally grown ingredients including their signature hazelnut rye.
• Iron Fish grows over 80 acres of hazelnut rye, having recently harvested 100,000 pounds for their whiskey production
• Started by sourcing MGP whiskey with unique barrel finishing while waiting for their own distillate to mature
• Mad Angler series represents their premium line featuring 100% house-distilled whiskey aged six years
• Brand draws inspiration from local author Michael Delp and the fishing culture of Northern Michigan
• Tasting includes their 95% rye whiskey, four-grain bourbon, and experimental offerings like their Manifesto series
• Distillery balances traditional methods with innovation, creating unique flavor profiles in their limited releases
• Iron Fish's motto "returning spirit to its origin" parallels steelhead trout returning to the Betsy River with bringing whiskey back to its farm roots
• Their small-batch blending program showcases the importance of finding the perfect proof point for each expression
Find Iron Fish Distillery's products on shelves throughout Michigan or visit their tasting room to experience their full lineup including exclusive releases.
Down a dirt road in Thompsonville, Michigan, something special is happening at Iron Fish Distillery. This nine-year-old farm-based operation has emerged as a beacon of craft distilling excellence in the Great Lakes region, creating whiskeys that honor local agricultural traditions while pushing creative boundaries.
The distillery's story mirrors the lifecycle of the steelhead trout that swim in the nearby Betsy River—the namesake "iron fish" that return to their birthplace after journeying through Lake Michigan. Similarly, Iron Fish represents a return of spirits to their agricultural origins, where grain and water transform into something greater than the sum of their parts.
During our visit, we explored their impressive 80-acre operation where they've just harvested over 100,000 pounds of hazelnut rye destined for their whiskey. Their strategic approach to growth—sourcing quality MGP whiskey for creative barrel finishing while patiently waiting for their own distillate to mature—has positioned them for long-term success rather than rushing immature product to market.
The Mad Angler series stands as their premium offering, featuring 100% house-distilled spirits aged six years. Drawing inspiration from local author Michael Delp, these bottles literally emboss the connection between fishing culture and whiskey appreciation. The 95% rye whiskey delivers balanced spearmint and chocolate notes without overwhelming dill characteristics, while their four-grain bourbon offers exceptional complexity at 94 proof. Most impressive is their experimental Manifesto series, which grants blender Isaac complete creative freedom to work with any barrel on the property, resulting in truly distinctive expressions.
What makes Iron Fish exceptional isn't just the quality of their spirits but their holistic approach to the craft. From their barrel selection process—working with both local cooper Joe Smith and premium Napa Valley suppliers—to their careful consideration of proof points, every decision serves the spirit rather than
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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 Loop.
You won't be disappointed Atboth locations.
Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
featuring their hot distilledbourbons and ryes.
Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottom A day at Whiskey Thief,
with their friendly staff andownership will ensure you many
good times with good friends andfamily.
(00:45):
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
Speaker 3 (01:08):
This should be six times the charm.
I've had it where the thingyeah, it was.
Speaker 2 (01:16):
Should we restart it?
Speaker 3 (01:18):
No, we're not going to restart now.
Ah, calm down, look at that,just so you know.
On the audio, audio, theydidn't hear any of that.
So, uh, we'll put it down.
That is, that is crazy.
Anyways, perfect, um, okay.
So, uh, just quick saywwwscotchiebourbonboyscom for
(01:39):
all things scotchie bourbon boys.
We have glenn karen's andt-shirts like the one I'm
wearing, and then also you cancheck out our vials.
And then also, uh, we're onfacebook, youtube, instagram and
x, also on apple iheart andspotify.
But no matter where you like orlisten or watch us, make sure
you like, listen, comment,subscribe and leave good
(02:00):
feedback.
All right, I could do thatpretty quick.
That's, that's getting betterand better, but it took me a
long time for that to happen,all right.
So, jeff, we're here, just giveus a little bit.
I mean, the distillery isbeautiful, okay, so we're in
Thompsonville and it's kind ofcool because you take back roads
to get here and then you take adirt road to get here and
(02:27):
you're right on a farm.
Craft distilleries like to beon farms because there's a lot
of stuff.
I've been to many.
But what's really kind of coolis this working farm, is you
guys have, as you've gone along,have worked all the stuff.
When you're coming in you havesigns that this is turning into
this many barrels of whiskey andthis many.
Speaker 2 (02:51):
So talk about how you guys started out.
Yeah, so we're on, uh.
So, first off, we're anine-year-old distillery which,
you know, in distillery in termsis, you know, pretty, pretty
infantile, you know, uh, butwe're making, making a lot of
good whiskey out here, uh, downthis dirt road in the middle of
northern mich here, but I thinkyou know the biggest thing you
know, making whiskey out here.
Speaker 3 (03:11):
I'm not killing it, no, we're just, that's it.
We're just talking.
Speaker 2 (03:15):
Yeah, so you know.
You know, nine years out hereon this farm, you know we grow
our hazelnut rye.
So we have a little over 80acres that we grow.
We just harvested a little over100,000 pounds of hazelnut rye.
We're really excited about that.
That goes into our whiskey.
We also buy local uh, cornwheat, uh, baltic barley as well
(03:36):
.
Um, this year we do about 600barrels of whiskey, you know.
So we're not huge but we're.
We're a good, good supplier uphere in northern michigan, just
here making great whiskey.
Speaker 3 (03:47):
Yeah, and when you're up here, your stuff is on the
shelf, distributed all throughthis area.
There's no doubt about it, andyou know you've got the Iron
Fish brand but then you alsohave the Mad Angler brand and if
anybody goes to the website,when I went back, we did the
manifesto, we did that, put thatup, and your marketing team
(04:14):
does a really good job on yourvideos, especially the Mad
Angler Talk about how you guyswent from Iron Fish to the Mad
Angler.
Speaker 2 (04:24):
Yeah.
So it's super important as ayoung distillery to have that
cash flow revenue coming in.
So we made a company choice tonot bring out our whiskey before
it was actually ready.
But of course we didn't havemoney coming in.
So to do that, we sourced somewhiskey from MGP, as a lot of
people do.
We sourced some whiskey fromMGP, as a lot of people do.
(04:44):
We brought in some really greathigh rye bourbon and some 95%
rye, 5% multibarley rye.
But we also didn't just want toslap our label on MGP products.
So we started a barrelfinishing program which really
kind of set the tone for whowe're going to be as a distiller
at blending as well.
So we did that to kind of keepthe whiskey flowing, keep things
(05:06):
unique and start differentblending projects and bring in
some money while our whiskeythat we were making ourselves
had time to really age tomaturity where we were happy
about pushing out instead ofhaving to push it out to just
make a couple bucks.
So that was a really greatchoice by our ownership group
and we definitely were happythat they made that choice.
Um and it let us uh, create theironfish brand but also start
(05:30):
creating our mad angler brands,where mad anglers are premium
line and whiskey 100, our juice,our product out there, um, and
you know we're still, like Isaid, we're pretty young still.
So you know we're still kind ofgrowing into that bad anger.
You know we released, uh, youknow we're still kind of growing
into that Mad Angler.
You know we released, you know,maybe just under 500 cases this
year total of Mad Anglerbourbon, rye and a weeded
whiskey as well.
(05:50):
So as years goes by, thosenumbers will go up and we're
really excited about that.
But we're also blending somereally exciting things, like the
Mad Festival you were justtalking about.
You know, because we have agood stack now and now you know
we're not just making a bourbonand a rye and weeded whiskey,
we're making really uniqueblends that Isaac talked about a
little bit here.
That, you know, is just reallykind of, you know, putting on
(06:12):
your fish on a map and you knowwe're able to use really good
products that we want to haveout and not just have to choose.
Oh, it has to have a lot ofadmission and it's really kind
of really exciting for us to beable to put it out there and
kind of get people to take a sitthere and say wow, ironfish is
doing some really fun stuff.
Speaker 3 (06:31):
Yeah, Isaac, so as a blender pick an Ironfish thing
that you think basic.
That's over there that youthink portrays the brand.
Speaker 2 (06:45):
And now that you've been putting that out there,
Stand by Harry, raise the flag,me, me, me, mine.
Speaker 5 (06:57):
Are your fish or mad angler?
Speaker 3 (07:00):
You can give it up for either one.
Speaker 2 (07:03):
Start with mad angler .
We'll talk about the otherstuff later.
I think the Mad Angler sets thetone for the stuff later.
Speaker 3 (07:10):
I mean, the coolest thing is, the Mad Angler is
based off of an author thatwrites and fishes up here in
northern Michigan and loves thearea, obviously, and then he's
creative and this is somethingthat you guys came up with.
Now, which one did you pick?
Speaker 5 (07:30):
The Matt Angler Rye Whiskey.
This is a 95% rye whiskey agedsix years and, yeah, I think
it's one of our standouts.
Speaker 3 (07:38):
So this is the rye right off.
This is what you've grown andthis is your version of 95 bob,
yeah, exactly, that's mine, okay.
And then on roxy's gold whiteshe's not a huge she, she's she
(07:58):
doesn't I mean, we're not goingto be throwing.
We're not spitting in, we'renot throwing on the floor, so
this is the rye that'll converther hey, no, I, I love rye and
it's a six year.
You said six years.
(08:18):
So when I first started out,there's some ryes that I really
disliked.
Um, bullet, um, I really had.
Now I'm not saying they're badrimes okay, it's called pads,
right, but they were almost.
They always tasted rancid to me.
One of the other ones was uh,heaven's door.
There was an actual thing now,when we were doing it, my, the
(08:40):
partner that I had at the time,he, he loved it.
So that's one thing we alwayssay it's a whiskey for you.
But, that kind of set me offthat I didn't like rye for a
while or whatever, but I thinkI've tasted about 12 to 15 in a
row now between Mictors andWhiskey Thief.
Speaker 4 (09:03):
And now that I'm like .
Speaker 3 (09:05):
I guess I do like rye , rye, rye, but I think there
has to be enough of the barrelinfluence on it.
Early on you get a.
I'm not.
I like spearmint chocolate.
You know that, that those.
Speaker 2 (09:16):
But if it's a lot of dill or whatever, that's just
the part you don't get that in,that Not in the nose there's a
touch of spearmint in there.
Speaker 1 (09:24):
but yeah, Just a touch.
Yeah, Caramel and spiky.
Speaker 3 (09:28):
No, almost refreshing .
It's like a spearmint there'smainly.
And I've talked to many peopleand it's funny because when the
barrels are aging as you getcloser and you're tasting them
more, they'll be like one monthwe'll taste it and it'll have
that dill kind of whateverflavor, and then the next month
it'll be chocolatey, yeah, butthen if you go again and you
(09:51):
come back, it might have.
It's just, you know, it's likeyou got to kind of get it and
then go for it, right, did youfind that great?
Speaker 5 (09:58):
yeah, yeah, I mean going through and tasting a lot
of it is like deciding when topull the plug, almost, but also
not sure if you should pull theplug at that exact time.
You know, sometimes you tastesomething you're like man, this
is really really good.
But I give it a couple moremonths.
Will it get that extra umph toit?
You know, and sometimes thatcan be hard because when it is
tasting that good, especially ifit was tasting bad before,
(10:18):
you're kind of like I reallydon't want to overdo this, yeah.
Speaker 3 (10:22):
Yeah.
Speaker 5 (10:22):
I got it.
Speaker 3 (10:23):
Yeah.
Speaker 2 (10:27):
And then if you do, overdo it.
Speaker 3 (10:29):
You use that barrel to blend it with something else.
No, you guys talk a little bitabout your barrels.
You purchase your barrels froma specific place.
Speaker 2 (10:39):
That yeah, let Kyle talk about the barrels.
We've got a couple sources.
Speaker 4 (10:43):
Yeah.
So first I'd like to highlightCrow's Nest barrels, which are
made by one guy, joe Smith, inGrand Rapids, and from now until
the end of the year he'll bringus about 37 barrels a month.
Normally it's 15.
And so he literally he pressuretests them the day before,
delivers them to us and weimmediately fill them.
But we do have Sigin Moreaubarrels from napa, uh,
(11:06):
california.
They're all uh kind of winestyle but with a bourbon spec,
and they really dive into thescience of the flavor profile of
each stave.
Um, so they, you know, youreally know what you're gonna
get out of those barrels whenyou buy them.
It's a little bit less of acrapshoot.
You pay for it, um, and we'restarting to find especially the
r.
(11:26):
You know, maybe the sweet spotis that six, seven, year and
that's what we thought last yearand we've released our sixth
year.
We're super happy with it, andnow we're tasting some younger
rye out of those barrels andwe're like oh man, it's actually
really good.
Speaker 3 (11:38):
It even took that three years so there's a lot of
science in those barrels, butagain, it's all about how the
whiskey evolves and when you'retasting it.
And the really cool one that'sout right now that you're sold
out of, I know, is the Manifesto, which that's just an American.
Based off of how you blended it, it's an American whiskey,
(11:59):
right?
Yeah, yeah, I mean that is awhiskey.
I mean it's crazy.
Speaker 4 (12:13):
I love it Bring.
Yeah, so this was a box.
You mentioned the author of thenight angler, Michael belt.
We released this two pack kindof in honor of him.
Just show it up here.
So there's actually twowhiskeys that go with it the
Dead man and the Mad AnglerManifesto.
(12:34):
It's yeah, Michael.
Speaker 3 (12:35):
Delp right.
Speaker 2 (12:36):
Yeah, Michael Delp's local.
Speaker 3 (12:37):
Yeah, and just you know you can tell and you really
get a good feel for I meanhonestly the whole program that
you're doing and now he'll comein and just he gets you, have
him taste the whiskeys and stufflike that, I mean while you're
working on it oh yeah, he justpops in, right.
Speaker 2 (12:57):
Yeah, yeah, he's a good guy but like when we do
like our whiskey club release,like he'll come and do like a
poetry reading and like he'she's involved.
He do a poetry reading, he'sinvolved.
It's a funny story, Richard,one of our owners tells, when he
went to go to Michael Delp'sand said, hey, will you let us
do this?
Michael Delp's like what areyou doing?
You want to use my stuff forwhiskey?
(13:19):
Richard's like yeah, that'swhat we're asking.
He's like yeah, sure, I don'tcare.
Richard.
Speaker 5 (13:22):
And.
Speaker 2 (13:22):
Rich is like, yeah, that's what we're asking.
He's like, yeah, sure I'll care.
Rich is nervous like trying toask him, but will he let us use
the pride?
He's like, yeah, don't worryabout it.
Speaker 3 (13:32):
Yeah, but I mean whiskey is just as much about
fishing as fishing is about.
I mean they go hand in hand.
I don't say that you should bedrinking the whiskey while
you're fishing and maybe have ataste or two, but you know
afterwards, I mean there's nodoubt, uh, fishermen, uh, it's
been a part of the up North area.
Whether you're Wisconsin,michigan, you know Minnesota,
(13:54):
that it's just whiskey is partof the culture up here.
I mean, especially in thewinter time.
I mean whether you know youfinish up a nice day of
snowmobiling and that'll warmyou up quick.
Speaker 2 (14:06):
Oh yeah, I mean anything outdoors really.
I mean, honestly, fishing iskind of you know what we do.
We're on the betsy river, whichis a great uh trout fishing
stream.
Uh, obviously, ironfish, uh,you know the name comes from the
steelhead trout uh that are inthe betsy river and really all
over this area.
Uh, that's kind of you knowwhere ironfish kind of came from
and you were talking aboutearlier.
You know, uh, one of our mottosis, you know, returning spirit
(14:27):
to the origin.
You know, just like the sea lifetrout, you know they, they come
up the rivers, you know theyspawn, then they go out to lake
michigan and live their life andcome back to lay their eggs and
you know, kind of, do you know,come back to where they're from
.
They come back to the sameriver they were born on.
You know, like, you knowwhiskey distilleries, you know
we're starting on small farms.
You know they had to.
You know, keep the, keep thegrain going there.
You need to sustain the family,um, you know.
(14:48):
So bringing spirit back to thefarm is kind of what we're doing
too, which is pretty cool.
So it's all kind ofinterconnected.
It's what makes it tonight.
Speaker 3 (14:55):
Oh, it's a great story yeah and um, that you know
.
I always find, you know,branding is so important to
whiskey.
Uh, you can make some of thebest whiskey there ever was, but
if you don't brand it and getit and then know how to
distribute it, it all has towork as a team and it's just,
you know, no matter what.
Okay, that's a spandau, I triedto get rid of it, what's that?
(15:23):
That's your speaker?
Well, no, leave the speaker.
It's fine, it's going to hangup.
Anyways, we'll.
Slow background music Don't turnit off, turn it down, because
we need it for the end.
There we go.
Speaker 1 (15:36):
Anyways, see, that's the kind of stuff I'm just going
to.
Speaker 3 (15:41):
I can't get to those so it makes it real and human.
Speaker 4 (15:44):
So On the farm.
Speaker 3 (15:49):
This type of stuff happens, trust me, it's normal,
for nobody expects the highestquality, although knobs here is
going to become my, my YouTubevideo editor and start taking
over some of the stuff that I'mdoing.
Plus, plus the addition.
We've gotten large enough whereit's like with the two times a
(16:12):
week and throwing in podcasts.
It's like between 10 and 15,000people a week.
It's kind of working out.
What are we going to taste next?
Who's going to be in charge ofthat one?
Speaker 4 (16:25):
I think that's all Isaac.
Speaker 3 (16:30):
You're taking us on the river, yeah.
Speaker 2 (16:33):
Take us down the stream.
Speaker 5 (16:35):
Yes, we have to.
Speaker 3 (16:38):
The man Angler's Manifesto, which is the brand,
and he wrote a manifesto.
Speaker 2 (16:44):
Yeah, so he's got several books, and Manifesto is
one of the poems that he wrotethat's touched all of us near
and dear.
Speaker 5 (16:52):
All right.
So we kind of talked about theHazlet rye that we just
harvested.
This is named Hazlet Harvestkind of in honor of that.
So this one's a little bitdifferent.
You just tried the Matt Anglerrye, which is 100% our own juice
, and we kind of talked abouthow we always waited for our own
juice to come out and how wewere using, you know, source
product and finishing casks tokind of propel ourselves forward
(17:13):
.
This is kind of the next stepand, you know, trying to become
more and more you know, michigan, authentic ironfish, authentic
our own stuff.
So this is a blend of using ourown juice and also using some
of that source product as well.
Speaker 4 (17:24):
Put together, Okay, let's see, let's do it.
So we haven't been able toproduce excuse me, harvest
enough barrels to have our ryeyear round yet, and so what we
really wanted to do is create aproduct that could be kind of
our house rye when that wasn'tavailable, and so that's what
this is, and we have not yetreleased it.
Speaker 2 (17:45):
So, outside of some of the production and our bar
staff.
Speaker 4 (17:48):
You guys are the first to try excellent thank you
, I appreciate the honor Ialmost bumped it.
Speaker 3 (17:59):
It's.
It's still counting, yeah.
Speaker 2 (18:13):
That's picked up some caramel.
You can see the nose from thevariety we just had, but it's a
different type of sweetness inthe back.
Speaker 3 (18:27):
Nice Can't say.
I don't like that.
What is the flavor on thevacuum?
What is that?
Right there, near the finish,but not quite.
It's minty.
Speaker 4 (18:40):
I get like a little bit of honey sweetness.
Speaker 2 (18:44):
A sweet mint a toasted honey definitely a sweet
honey.
Speaker 3 (18:51):
I'll go with toasted honey.
Speaker 1 (18:52):
I'm finished this is where the tasting notes really
go off the chart.
Speaker 3 (18:57):
Honey nut Cheerios.
Speaker 2 (19:01):
I got honey grams one day.
Speaker 4 (19:02):
Like hard that was.
The only thing I could tastewas honey grams.
Speaker 2 (19:05):
And what did you eat for the next three days?
I went bottom up and then yourealize these are God-owned On
the podcast CT.
Speaker 3 (19:16):
he actually pairs different bourbons with cereal.
Speaker 1 (19:22):
They actually pour Taylor on honey grams, different
bourbons with cereal where theyactually pour Taylor on Honey
Graham's or if he's got analready won Ambarana, which he
put on top of Cinnamon ToastCrunch.
I mean, that's like in a bowl.
Speaker 2 (19:38):
It's like no milk.
Speaker 3 (19:40):
Whiskey with.
Some People do exactly thatface that Jeff just made that
cringe to watch them do it.
But there's been a couple well,they've done like uh, buffalo
trace um with bourbon cream ontop of health.
Speaker 4 (19:55):
Chocolate.
That was actually good.
You know what I mean, but Idon't know.
I used to that brewing beer.
I would pour stout over.
You know if you're're at.
Speaker 3 (20:04):
All I'm going to say is at a distillery if you don't
take the grain off of thefermentation and eat it as
oatmeal, then you know that isthe ultimate breakfast of
distiller champions.
Yeah, I just I love that part.
I mean they just go in if it'sthey're like take a stout, it's
(20:25):
like got a bowl.
It smells so good.
Yeah, so it's almost likespearmint tea.
Yeah, yeah, nice job.
Speaker 2 (20:35):
That's a very nice product to be like you said,
your signature blend for now tohave your own.
Speaker 4 (20:40):
Yeah, Isaac's doing an incredible job oh yeah, what
is the proof?
Speaker 3 (20:48):
100.
Oh, 100.
No, on the Mad Angler, was that94.
I've had a couple of thosecalled Mayday Rye.
No, it doesn't taste good.
Speaker 2 (20:59):
Drinks like it was made of fish, because that's
spicy.
Yeah, there's an extent to thatHigh proof is fun.
Speaker 3 (21:05):
Well have you guys heard of the one you know.
It's the Rare Character, whichis a brand, and now it's called
this bottle.
That's just going crazy.
It's called ExceptionalCharacter and it's like.
It's like 200 bucks a pour atany bar.
It's like an expensive bottle.
I first I got lucky and wasable to taste it.
It's 161 proof and I was like.
(21:30):
I couldn't believe it.
I shredded very, very lightlyon that one.
And it was actually fantastic.
Oh yeah, and you can't, but no,you're not drinking it, you're
sipping, and I got probablyabout a half ounce four of it
and it probably took me about 45minutes.
(21:51):
Yeah, my liver was like, hey,knock that off.
Speaker 4 (21:59):
Yeah, that is one thing I really respect about our
ownership, especially David,who's kind of like the owner in
charge of production, is thatit's always what's best for the
spirit.
It's never hey.
If we release this 20 proofpoints higher, it's going to
sell faster.
It's hey.
Let's give isaac the ability totest the different proofs and
really find where is the sweetspot for this product this one
(22:20):
happened to be 100.
Speaker 3 (22:21):
I've talked to a lot of blenders and distillers and
honestly there is.
I mean, when Booker Noe andJimmy Russell and when they were
putting out a taste in barrelstrength and they decided to put
out barrel proof, they didn'twant you to drink it, barrel
proof.
They're like you, prove it downto what you like.
(22:45):
They're like they had no idea.
They're probably rolling inthere Now Jim Russell's still
here but they were not thinkingthat people were going to just
start drinking barrel proofconsistently.
I mean, there's some peoplethat they just need the high
proof, and I'm always of the.
There are some very eloquentpeople.
Whiskeys and bourbons at 80proof you can get flavor.
(23:05):
It's a.
It's harder to do it.
I mean, if you're at 120 to getbody, you have to actually
produce a bad whiskey to notreally get that.
You know what I mean.
It's, it's the body's justthere.
But to do it at 84, 94, to getthat bottom, that's a, that's a
a skill and um, you know.
But I I talked to many of them,uh, and they say that there's a
(23:26):
point as you come down whereit's like it hits and then it's
gone.
So you kind of know what proofthat the whiskey itself will
define as proof correct.
I mean, I understand 100 proof,because that's like marketing
100 proof that's bottled in bond, that's, that's where.
But that's not always a sweetspot of every whiskey, do you?
Speaker 5 (23:43):
agree.
No, yeah, I mean reallyimportant to just try different
ranges on everything you do.
Really, you know, like you said, like going from 130 proof
sometimes all the way down to 80, adding all that water to
something can just be way toomuch of a cut, even though it's
going to get you a much largervolume it's you know, you're
really diluting stuff outsometimes when you do that, but
other times, if you take yourtime, make sure you're proofing
(24:04):
it well.
You know, sometimes you can hitsomething like that.
That works well, you know.
And I mean like, with this wetried a lot originally, because
we also have an 85 15 bourbon.
We were like, well, that's 88proof.
So let's see what this tasteslike an 88 proof and we kind of
just all hated it, yeah, yeah wewere like, okay, well, let's
try it out no, I'm not doing 80,yeah.
So we were like, okay, well,let's just creep it up slowly,
(24:26):
slowly, slowly.
And we tried it, you know, at100, 105, 10, 15, and we really
settled on the 100 range, justbecause that's what we all
thought tasted best that's whatwe thought was what we should do
on the other side we have acollaboration project coming out
of the brewery where they usedbeer in our whiskey barrels and
(24:46):
then gave the barrels back, andwe put whiskey back in those
beer barrels.
Speaker 4 (24:50):
And there was a point where we were doing proof
checks and we really found thatthe best proof of that spirit
was down at 82.
And it was almost like, as wewere tasting it, I didn't want
to admit that the 82 wasn't thatgood.
But at that proof the beeressence you know kind of essence
actually came through more, andso both the beer and the spirit
(25:12):
complemented each other at thatlower proof and you fully lost
any beer flavors or essence ateven 80, 40, and 60.
Speaker 3 (25:18):
Well, that's sort of the skill of what you're doing,
exactly what you know what I'mtalking about and I always find
the blender is always it'syou're the guy that's making the
decisions, but you'redefinitely obviously going off
of a team and any distillerythat you come, that's, that's a
good distillery.
The team is something.
(25:38):
Now, if you're dealing with aplace that does a lot of single
barrels and that type thing,that's not always you might have
a single person helping outwith that.
But at the same time I I alwaysfind that the blenders that
I've met that are very, veryblenders make and break the
whole distillery and honestly,people don't realize that even
(26:01):
in your small batch, that's theblend.
People don't look at that aslike a whiskey blend.
No, it's a blend of barrels tomake up a batch that has to be
marketable.
I mean, it's not a spreadsheet.
Speaker 4 (26:14):
It's so much harder to do a small batch.
You're not relying on 20different barrels to pull
percentages from and most of ourMatt Engler stuff is very small
batch, so what Isaac's doing isunreal, I agree.
Speaker 3 (26:26):
I think you guys, if anybody sees it on the shelf,
yeah, check the matting or out,and the people, especially in
Michigan, you guys are luckybecause it's on the shelves and
yeah, there's no doubt.
So what's next?
This is funny how you have tosay it for the answer.
Speaker 5 (26:45):
Yeah.
Speaker 3 (26:47):
No.
Speaker 1 (26:49):
Yeah, you should put that down now.
Speaker 3 (26:51):
Yeah because, it's blocking all of our faces.
He's watching on the black line.
No, it's blocking yours, son.
You're the only reason whyanybody's watching.
Speaker 5 (27:05):
Yeah, right.
So why are we on here?
Now we're doing the Mad Anglerbourbon, so we're going along
with Mad Angler series and MadAngler Ride.
We started off dry, now we'reswitching over to the bourbon 7%
corn bourbon, 94 proof, also atthe six-year mark.
Speaker 3 (27:18):
And if you look at that bottle, Mad Angler bottle,
it's got embossed fish, correct?
Speaker 2 (27:25):
Yeah, this is a custom-molded brewing glass.
I just walked through it.
Yeah.
Speaker 5 (27:30):
Don't kick my shit, though, sorry, that's weird.
Speaker 3 (27:34):
Yes, I thought that was no Wait, wait, you should
have just shown that thatsounded like an iron fish.
Speaker 2 (27:40):
Yeah, they jumped out of the water.
It's one milk's turn.
Speaker 4 (27:45):
There we go.
Speaker 2 (27:47):
I think I already have Facebook and YouTube for
more or less.
Speaker 3 (27:51):
They removed that rule too.
What rule?
The cursing rule on YouTube?
Oh, they did.
Yes, they did.
You can curse them forstatements.
For statements.
Yes, they may have tried.
I'm not sure if it's officiallyin effect, but I know that at
least the first 30 seconds.
Speaker 4 (28:05):
Is that because children don't have a?
Speaker 3 (28:07):
It's because we've been on for more than a half
hour and my whole text would bewhat the shit?
That's what I say.
I'm like I'll be drinkingsomething and come up, and it's
just like we're past that eightminute mark anyways.
But honestly it's like yeah soI think this is the first time
(28:37):
I've had the manningler bourbon.
I had manifesto, but thebourbon yeah, and it's a
six-year-old, it's a six-yearbourbon uh, it's a four-grain so
we do have wheat, rye, cornbarley here.
Speaker 2 (28:47):
Switch that around.
This is like the Rocky Riverbarn, or is it?
Speaker 3 (28:55):
I thought it was the barn.
Speaker 2 (28:56):
It's the barn.
Speaker 3 (28:58):
It could be many things.
It could be anything.
Speaker 4 (29:00):
It's whatever fits your palate.
Well, what it does throughoutthe night.
Speaker 3 (29:06):
It changes Depending on how low the bourbon, which
barrels is it going into?
Speaker 4 (29:21):
So for the most part this is coming out of our icon
barrels, but some of them arethose crowows nest built in as
well.
Speaker 3 (29:28):
So this Mad Angler, what's the really cool thing is
like when you're fishing right,it's like when you're fishing,
you might be fishing for trout,but you catch a walleye, or you
might be fishing, or you getreally lucky and get a muskie,
but I've seen all of it.
So it's the same thing withthis.
When you're going in, you'vegot no rules about what you're
going to do.
Speaker 5 (29:46):
right, you're just kind of like the mad scientist
on this yeah, I mean really,it's just about going in and
finding quality.
You know, like, like you said,well, we're gonna pull up from
the bottom of the river iswhatever is in barrels, so we go
through.
We have a big philosophy oftasting everything that comes
out of a barrel before it goesinto a bottle.
So when we're doing blends andtry to figure that out, we have
a team taste through everything.
(30:07):
Everyone gives their input andwe really try to find out what's
going to work together well,sort out the sinkers and put in
the good ones.
Speaker 4 (30:14):
Well, this year we did put there was one restraint
that it had to be a six-yearblend, so that did shrink down
the amount of those Because shewas from.
But how do?
Speaker 3 (30:21):
you use Okay, but how do you use okay?
Obviously, people, when you'replanning, six is the youngest,
so what's the oldest that?
Do you have anything higher inthose, or is it just all six?
So?
Speaker 2 (30:31):
yeah, we're so young we don't really have a big stack
of older barrels, I mean 10years from now.
Yeah, maybe that is the case.
Maybe there's some eight orsome six or whatever.
Speaker 1 (30:43):
But yeah, we, just we kind of have we kind of know I
understand that For six years atleast, analysis.
Speaker 2 (30:45):
I understand that we do have a lot of five, four-year
, you know, next couple of years.
We have some, you know ourignition.
Speaker 3 (30:50):
Also with source barrels.
One of the things that a lot ofpeople do is they'll get a
source barrel.
Either you rebarrel it or youlike, keep going right, so then
you can have.
You might get something elsefor five or four years and then
all of a sudden, you, before youknow it, it's mine yeah, we
have some older source whiskey,but all of our maddening, that's
all that.
No, yes, yes yeah, man, angeris all your and honestly this
(31:13):
reminds me of, uh, somethingtoasted toasting.
Speaker 2 (31:15):
Yeah, there's a joke.
It has a nice toasted note lookat that if you like toasting
now, what's the proof on this?
Speaker 3 (31:20):
because there's no way that this is 94.
Hey, see you.
Speaker 2 (31:26):
Look at the legs on that yeah, I was gonna say it's
gotta be 90 plus, because thatreally nice no, I, I was gonna,
I was gonna think it knocked outthat no, I love that bottle.
Speaker 3 (31:38):
I think I've been here.
This is my fourth time.
Every single time I've gotten aburger, Go to jail.
I get a flight and I can trythree others.
Take it with you.
Speaker 2 (31:49):
Yeah, I drink all of that.
Hey, all right.
Speaker 3 (31:52):
It's Friday, hey it's a Friday.
Speaker 4 (31:55):
It's a vacation finally.
Speaker 2 (31:55):
It's a vacation.
Speaker 1 (31:57):
And we got this to actually record, and so I
started recording.
Speaker 3 (32:00):
That's enough to celebrate today.
It's funny because we're comingup and we're on vacation, but I
do have your color.
This is a common stop for me,because whenever I come up to
see you, I see my son, but he'sgot a two-year-old grandson, so
that's what we're here for.
He's very cute, but I alsorecruited him.
Speaker 2 (32:17):
He looks exactly like Seth, two years old.
No, like a clone, he's a clone.
Speaker 3 (32:24):
Strong jeans.
Speaker 2 (32:26):
You want to hear it all Curly hair the curliest he
used to have a.
Speaker 3 (32:30):
Yeah, yeah, we're done.
Speaker 2 (32:31):
He's gone now.
Speaker 3 (32:32):
Charlie just.
Speaker 2 (32:34):
What the shit Do you want to?
Speaker 3 (32:35):
remember what the shit yeah.
Speaker 2 (32:41):
Wait, I can tell you all something that we really I
mean maybe kind of gross, butalso kind of funny.
So anyways you gotta that'd bereally, I mean, maybe kind of
gross, but I was kind of funny,so anyways when the island
separated from the mainland andwe finally like was the whole
thing, I have it at home as ablack thing it was like if you
put all these girls down.
They went to there was.
Speaker 3 (32:58):
There was a point where it was like early and I
just let it go and then therewas enough up there.
But it was like that and I waslike, look, it's Jesus.
Speaker 4 (33:07):
So why the Ziploc bag ?
Speaker 2 (33:09):
I just couldn't bear to read the gorgeous curls.
I mean, they were insane, arethey on?
Speaker 4 (33:12):
display or like in a drawer.
Speaker 2 (33:14):
They're just in.
Speaker 3 (33:15):
It's framed I have like a whole chest of high
school jerseys.
Wait, you have like an urn,yeah, so everybody wants to see
curls.
Speaker 2 (33:23):
the t I don't want to , Don't move it.
Speaker 3 (33:24):
There's a tiny that's it right there.
Yeah, that's it.
There you go.
That was the exact same thing.
Get it here.
You basically have it ondisplay.
There's that picture of theshirtless picture you have the
picture of Rob here.
This is what this right there,that picture, I can show you.
I don't want to, whateverthat's me at 17.
Speaker 5 (33:51):
Anyways my other old, old art career right, yes, yes,
all right, so are we, we'rejust going right.
Speaker 3 (33:53):
Yeah, absolutely, you got anything finished over
there.
Oh yeah, because you know youguys are talking about that
finishing thing and you guyshave done.
Uh like, like I said, anybodywho's coming in the area, if
you're up here in in northernMichigan, up in Thompsonville,
what is it?
Mackinac Island, it's by.
Speaker 2 (34:12):
Traverse City and you're right on the lake.
Speaker 3 (34:14):
It's right by the lake.
It's the best part of Michigan.
Speaker 2 (34:19):
But if you're on a small little coastal town.
This is a day.
Speaker 3 (34:24):
You visit come here restaurant.
They've got a bar.
There's activities going on allthe time.
If there's something going onhere, a lot, right then.
You got the whiskey, oh yeah,which we're going to talk about
in a couple minutes, after wetry this.
Right, yeah, are we openingthis final?
Speaker 5 (34:39):
yes, we are.
We got a fresh back.
This is, uh, from our finishingseries.
It is a source whiskey finishedin scotch earls, and it is at
barrel strength too.
So fresh, correct barrelstrength.
Speaker 4 (34:50):
Yes, grab that off the back shelf.
You are the scotchy bourbonboys.
Speaker 3 (34:53):
You gotta get some sort of scotchy reference.
No, no problem.
I always liked the.
I didn't like rising bourbonsin scotch barrels because that,
like you know, most scotches soscotch barrels, because that
like you know, most, mostscotches, so it's probably a
bourbon barrel that they putscotch.
Speaker 2 (35:13):
Yeah right, so we're talking.
Speaker 3 (35:14):
We're talking bourbon and a double.
This is the triple use.
So you know what I mean and areyou allowed to say what is that
?
A non-disclosure aspect?
Speaker 2 (35:25):
We're not, we're not supposed to, but it rhymes with
a Google, Rhymes with a Google.
One thing I really like aboutthis one is how, like isn't it
interesting?
You don't expect the shitterLike you expect like the sash to
be, you know, like smoky, beingintense.
Speaker 4 (35:46):
But it's like you know the smoke is just really
great impressive.
Speaker 2 (35:49):
Yeah, it's a little bit.
Speaker 5 (35:50):
Yeah, it's very nice four years, four years yeah
that's very unique I'm gonnatell you.
Speaker 3 (36:00):
You know what you're doing yeah, don't don't do the
dill stuff.
No, actually do the dill stuff.
People like that just don't letme.
Yeah, because there's somepeople that absolutely love that
kind of rye.
It's not like bullet ryedoesn't suck it's just the rye
that we use.
Speaker 2 (36:16):
Yeah, but it finishes .
This is a different level.
This is more of a.
This is more of a of ourfinishing series.
Speaker 4 (36:21):
How did that end up?
Speaker 2 (36:23):
because you were using it's a C, it's a tobacco.
This would be very good with awould you put any of the mad?
Speaker 3 (36:31):
learn some scotch girls have we not yet?
Speaker 4 (36:33):
not yet we haven't had enough to play with yeah,
yeah, next week, yeah a lot ofgirls.
This is one of those.
You know a lot of people.
This was a single.
This is almost 120 proof 19, um, there is one of those a bottle
left people.
Speaker 2 (36:47):
This was a single barrel.
This is almost 120 proof 190.
Speaker 3 (36:49):
There's a bottle left .
Speaker 1 (36:50):
Martin, you would love this.
Speaker 4 (36:51):
Is it for sale, still or no?
So this is one we only sell onmarket as a single barrel, and
it is one of those that's alittle bit harder to figure out.
You know what, what it couldstore, what you know what's it
gonna bring in?
Speaker 3 (37:03):
Yeah, we're fanning, have you smoked a cigar with
this?
I have, but I haven't.
Speaker 4 (37:09):
But it is just one of those that I think it scares
people a little bit and theneveryone we see trying is just
blown away by it, you know.
Speaker 3 (37:16):
If you put it in people's hands, they're like I
mean how many wines have beenaged in a Scotch barrel on the
next Christmas night?
Speaker 4 (37:28):
That's like an unheard of thing, I didn't
really know, just to break thatrule.
You drive down that dirt roadlong enough and there's a craft
distillery.
Speaker 3 (37:35):
That's a craft distillery and I mean I've been
at craft distilleries for theoldest.
Speaker 5 (37:43):
They might do some experimental stuff, but they're
trying to do it.
Speaker 3 (37:50):
Which I like I said from a standpoint of what I love
as far as in whiskeys andbourbons and the whole package.
I did not know that Angler cameto a wooden box with bottles
and that was that released tothe Whiskey Plus.
Speaker 2 (38:04):
That was special.
That's because Brady?
No, so that's a.
That's because Brady broke outof the CD.
Speaker 4 (38:10):
No, it's a baby hey Fox, 18 of 18s, but it was built
out of exactly what you werejust saying.
We have a nourish group thatdoesn't really allow their ego
to get in the way of creativityand experimentation and allowing
the people that work for themto shine.
So, david, again one of ourowners in our production, with
Isaac, with this idea ofmanifesto being anything the
(38:30):
team wants it to be, any barrelon the farm can be used as part
of the plant, and to me that's aWell, that's also it's a
challenge.
Speaker 3 (38:39):
Yeah, literally it's almost.
I'm sure when he first saidthat he's probably like shit,
that's scary.
Because you know if you'retalking about all different
types of things, you know justanybody.
I've got to taste it.
I have a bottle of it.
I've got to tell you it's aMexican salsa delight I've
(39:01):
actually had.
We did a thing, but I'veactually eaten corn chips and
it's almost substitute withsalsa.
I mean it's such a cool tasteof what we see to be, you know
we when it comes to work, youknow it.
There it's not a big car, oh,whatever, you can do a good job
on that and in it.
I think any craft distilleryshould be competing with
Kentucky it's.
If you're in Michigan, youshould be putting your own
(39:22):
Michigan by and Matt, there's no.
I know I earned this.
But then you do the man angler.
I mean you took it one levelnext and then you throw in
artwork of a great poet.
I mean it's just like it's thewhole package Plus.
Then you put it in a wooden boxand just so.
You know what I got intobourbon for when I first started
getting into it, I had you knowI had, even though Jack Daniels
(39:44):
is bird, but I had.
I had just one turkey.
But what really got me into itwas, um, first of all it was
rare meat from one turkey, butit was boogers.
Speaker 4 (39:54):
Boogers comes in a box, it's the whole packaging.
Speaker 3 (39:58):
You know what the worst thing you can do to a
whiskey is?
You can make it a Costco brand.
Speaker 2 (40:09):
That is a all the marketing and I'm not into.
Speaker 3 (40:10):
I don't give my whiskey at cost.
What's the story there?
Speaker 2 (40:12):
right even though it might be 1792.
Speaker 3 (40:15):
Um, it's good, but when I'm sitting on my back, I
want the bars and I want tothink about fishing I want to
think about that big fish Icaught, you know, 10 years ago.
That was this big.
It went to that bay, you know,but that's the whole thing about
it.
And then you guys are up here,you offer there's a thing.
Speaker 2 (40:32):
Anyone can stop by here on the fishing net pick up
a bottle of Mad Angler beforethey go, and that's what they
can drink from fishing right.
Speaker 4 (40:39):
Drinking whiskey is like listening to records.
There's like a tactical.
You know there's a fuel to itand it and it takes back and
want that.
You want that story and againthat me a.
So David, a by the ability touse anything in the recalibrate
together and he working for theart at it, and there's seven
different barrels on into thisplan, and how many barrels did
you pace through?
Speaker 5 (41:04):
before you know, my calculator is not really working
, so you were pulling all thebarrels for him.
Speaker 4 (41:09):
No, no, no.
When he was working on thatblend specifically, I had just
started here, maybe two and ahalf months, okay, and so the
reason this one, someone elsewas getting tortured.
Well, he would, during those twomonths he would come up and be
like guys, I deliver, you know,maybe we can try, but he's
pulling his own samples and he'sblending and he's pulling
(41:31):
people in, but during thatprocess he, you know, completed
his blend.
There was one barrel that had afew gallons in it, at times
about maybe five.
I didn't really know what to dowith it.
I wanted to leave just fivegallons in there.
No-transcript there it is.
Speaker 3 (42:14):
I've never tasted Dead man, yet I know we're not
open.
Speaker 4 (42:19):
But the cool thing again is that barrel was
discovered because it was thefoundation of the Manifesto but
there was only a lot of beingroughly gallons left because it
was majority of it was used inthe manifesto.
But the second we tried it Iwas like, dude, this is amazing.
And then we were like how arewe going to get our ownership
group to agree to receivebottles?
That's something.
(42:39):
Jeff's not going to use thetime and effort and so on being
a tea bottle.
So we wound up being it's muchaluminum, it's a super cool
thing.
Well, we can go further, right?
So now we know, hey, this is areally cool thing, that could be
tied in.
It helps tell the storymanifesto.
You know the the bond is builtfrom here.
(43:00):
And because this is super cool.
And then, yeah, we had awhiskey club member did all the
laser green on the faucet, allwent going in.
Speaker 3 (43:08):
Many owners or managers that would have heard
this idea from my guy and allowus to do it but at the same time
it's obvious, and then I meanit's not like we're running out
thousand barrels out on it, andthey were they were like there's
18 of 18.
They did it and you have theobvious of the 18 is right here
(43:28):
for you guys and to show off andwhatever, but at the same time
now a brand new bar.
Yeah, that's right To keepgoing forward.
You know what I mean.
I mean you probably want tomake it a little bit more than
18 bottles.
Speaker 4 (43:40):
There are some years where it might not exist, right?
Speaker 3 (43:42):
No, there's no, even if you look at the point here, I
think it was Van Winkle, butthe 50-year thing, just in
particular.
He said it's not enough thatjust.
You know you're dealing withpeople my age, you want to hand
up and that's key, that's partof it.
You know what we can have.
We're always trying to takestorage.
My age, that has what are we,and he's happy with that.
(44:09):
Now do you have questions?
No, I don't have any.
Come on, it's Rossi, I have aquestion.
So for this bottle there was alittle bit of like.
I'm trying this right, I thinkI'm at one the Ryan Scotch.
But nowhere else.
I don't know what that's calledScotch.
I Scotch, but nowhere else.
They don't know what that'scalled.
Scotch.
That's Scotch Just right at thetip, it's dry.
Speaker 2 (44:30):
Yeah.
Speaker 3 (44:31):
Scotches are towards that.
First taste isn't sweet.
You're in bachelor's, well, Ibasically know.
But this is your bourbon, youraubergines on the front end.
Pick up that sweetness ofcaramel.
So you pick up caramel, theyhit mid-back palate.
Pick up that sweetness ofcaramel.
If you pick up caramel they geta bad palate.
But scotch will always not.
Scotch isn't about taste.
I think scotch has complexity.
(44:52):
It might just make the mostcomplex whiskeys and you know so
.
I think that's where you'redealing with it.
That's where the influence is.
It goes sweet and out.
You can lie to that, but thetaste is at the top.
This has had a lot of it,clearly, probably more than the
average 26-year-old and noscotch.
But yeah, almost no scotch.
That just stands out the mostto me.
(45:12):
Yeah.
Speaker 4 (45:14):
Almost no scotch Gary yeah.
Speaker 2 (45:15):
No, so you've alluded to club many times.
Talk about the club a bit.
Speaker 3 (45:20):
We're joining.
We've still got left, so nowit's.
Speaker 2 (45:23):
I'm joining.
Speaker 3 (45:25):
Now, it's now, it's now, it's now, it's.
Speaker 2 (45:26):
I'm the local yeah it's an exclusive club now
because there's like three clubsleft.
Yeah, so it's like 200 peopleand we limit it.
You know we limit it to anumber of.
You know we're going to averagesingle because we don't want to
, you know, actually do.
Yeah, so it's, you know, threeweeks a year.
The least actual models arealways that's fully essential
that we haven't released before.
The second was the deer one whomeshed with the most previous
(45:49):
thing and I did a nice key match, but it was single stuff that
we had done before.
So it's kind of like get inbefore the announcement Again,
some great stuff as well.
After that we had three newreleases every year.
Every time we were seven ourbirthday, our favorite we would
have a really unique singlebarrel.
Is this a Rosage one, actually?
Speaker 3 (46:12):
it's a yeah Awesome.
Speaker 2 (46:15):
We buy a barrel, we have Japanese, but it does look
like such a unique flavor.
Speaker 3 (46:23):
Oh no.
Speaker 2 (46:26):
We put more whiskey in this.
We've used it at least sevendays At least six days Okay.
So yeah, we're still.
Uh, there's that you know partywhere you know we drink some
cocktails, go on tour and stufflike that.
Then you get to know the peopleon your day in from World
Ironman or something.
Yeah, it's just you know.
Just try more bias for Brits,which you know, the uh that just
(46:48):
you know to North, you know.
Speaker 4 (46:49):
I mean, we think you know we don't talk about more.
Speaker 2 (46:51):
More you know, into this.
You know, you know.
But that's pretty hard to youknow talk about to people.
Speaker 4 (47:00):
so it's going on.
You try something else Rightnow which I like to run a six so
they'll get the taste of kindof what's coming down the road.
Next year, two years, what'snext, what's?
Next Well let's try to grab astick.
Speaker 1 (47:15):
What's next?
Speaker 2 (47:15):
No, what are those?
What's next what?
Speaker 4 (47:19):
You know what's special?
There's no label, it's a yellowmachine.
Speaker 5 (47:23):
Yeah, be back Especially when you start with
this one.
Yo shit, yeah, be back,especially when you start with
this one.
So this is a sample bottle of ablend or a subject that is in
process right now.
This is going to be a blend ofonly mangler with the air juice.
It can be any manglers that wehave and we are experimenting
with the process.
Speaker 4 (47:52):
So these are what we are people origin in there to
bring easily right in the end.
That's a normal got that.
So that's really interesting.
A lot more experiment, everyzero method.
I could have looked our methodof seeing IV eggs and it is.
I might need an eye.
That is awesome.
He asked for twice.
That's ridiculous and it'sworking really well.
(48:14):
Do you have one that's drivenright now?
Speaker 3 (48:16):
Yeah, I'll do it.
Speaker 4 (48:20):
That one is a promotional.
You walk up to it and you'relike what is that?
Speaker 3 (48:28):
What's the name of someone?
Phlebotomist yeah, so do youhave phlebotomist?
Phlebotomist, you can drink theIV.
Speaker 4 (48:35):
Phlebotomist, phlebotomist, phlebotomist.
Speaker 3 (48:38):
Nice, there you go All right, we're adding that to
your title.
Speaker 2 (48:48):
I'm texting you now because I will forget.
Yeah, yeah, yeah, write thatdown what's going on in his
business.
Speaker 3 (48:50):
One morning you'll be like what was the thing we said
?
The one thing I say abouteverything I tasted when I did
this four years ago.
Yeah, three years ago.
Speaker 2 (49:02):
Right before I moved here Four years now.
Yeah, oh, yeah, yeah.
Speaker 3 (49:07):
We did a quick.
There's an act of you andthere's not one thing that tells
me that the whiskey is notready to drink.
Okay, but it has differentpalates, like you know.
But the measure your whiskey,the quality of your whiskey,
there's no, no fuss, and youknow what we're, the spectrum of
what we're tasting.
(49:27):
I can guarantee anybody homeshere or buys there, there is
something for empty.
You know.
Speaker 2 (49:34):
That's the most kind of cool thing.
We divide sexuals.
We can't look at auctioneers,projects, dude I don't know,
that's we best.
Speaker 4 (49:44):
there is a problem.
I don't know that's we, butthere is a problem that exists.
But fair point, we're doing itand our blenders figured out
they're at some problems becausethey don't knock it apart.
Speaker 3 (49:54):
I would say this is most um, it's figured.
Everything is specific andcompact and tight, Like a lot of
times when you do a Z, it'skind of like so happy, and
there's a lot of stuff that'sabstract.
That's what's going on.
This focus is straight in.
This is focused throughout thetour and there's the honey
(50:14):
aspect on it.
There's a really nice honeyaspect the vanilla on the front
and then that.
It's fantastic, and then you'refinished on this.
Speaker 2 (50:26):
It's there.
Speaker 3 (50:30):
And I thought this is the last thing I'm drinking.
Speaker 2 (50:33):
I didn't know, I'm like, oh my God, I still taste
that it's evolving, yeah, yeah,it's super important for us
young guys in the internal.
It's not just the whiz, thisfull drink, it's the whole way
through and everyone kind ofsaid that, like you know, we
want that full feel and quagmire.
Speaker 3 (50:50):
You also have to the whiskey.
Sometimes you've got to thinkof cocktails, you've got to
think of other things.
You know it should be juststraight to me.
It doesn't sell.
17 million cases We've beendrinking it in cocktails.
It's important to have thatline, so you have to see that
(51:13):
just go well into your cocktailsand you guys have a big bar
here, uh, with cocktails.
Well, even like beyond whiskey,bourbon, that gin is in here
and uh, the vodka berries sorry,my wife loves that, like it's.
Speaker 2 (51:19):
You know everyone who doesn't like bernice's other
options that are still reallygood being produced they try to
know oh, you can't say no, butalso, it's a hell of a lot of
fun again, like you're, likeyou're mixing up it and like you
know, right here, oh yeah, Ichewed on the tree out.
Speaker 4 (51:36):
Yeah, yeah, yeah, yeah yeah, experience, my forgot
I'm gonna chew on it right likewhat is this christmas tree?
Speaker 3 (51:49):
right, like what?
There's this christmas tree.
Well, there is some orangethere.
Try it right.
Yeah, yeah, it's an infinityit's an infinity glass.
She's sitting glass, but whatis your name?
Speaker 4 (52:07):
No, no, you're too young for it, it's fair.
Speaker 3 (52:09):
Wapatooie was an 80s thing.
Speaker 2 (52:11):
You go to a house and everybody just bought some sort
of hard liquor, it was a jug ofjuice.
It was a jug of juice, and thenyou just dumped it in a giant
vat.
Speaker 4 (52:18):
It's a Wapatooie.
Speaker 2 (52:35):
It's a Wapatooie, this virgin of a borg.
Speaker 3 (52:37):
It's infinity.
It's an infinity.
I'm telling you what it is wealready brought up for me, so
this is manifesto.
I'm more with jungle juice.
Alright, what do we got?
Speaker 5 (52:48):
Alright, so we already brought up for Manifesto
.
This is Manifestando.
Speaker 3 (52:53):
That's the name I'm calling it, so instead of like
batch one batch two.
Speaker 4 (52:59):
he's gonna add how many different ones do you want?
Speaker 5 (53:04):
This was seven different lists, to the end of
those I actually created.
Speaker 4 (53:08):
And they all have a name.
You know, I think you shouldcall it Manifesto.
Speaker 3 (53:11):
Uh, one Jew for the third.
This was one seven different tothe end of those actually
created and they all have a name.
You know, I usually call it um.
Speaker 2 (53:15):
Mephesto Hook and Sinker Hook and Sinker Hook Line
and.
Speaker 3 (53:16):
Sinker, that's me.
I don't like being hooked lineand sinker, I like addendum.
Speaker 4 (53:26):
I always edit this, just a little more, just a
little more.
Speaker 2 (53:28):
No, that's a little for me, sorry.
Speaker 3 (53:31):
I did, I did, we still got it.
When I heard that Manifest wasout this girl I was genuinely
sad.
Yeah, no, a little more, alittle more.
Yeah, geez, we're fucking withher.
Clean up, I stuff.
Okay, I can't think about this.
The new way to shit anymore.
Told us less of that to best go.
(53:54):
That's one half, but yeah, muchmore like a porch, almost
there's the.
There's the the peps bites atthe end on the finish.
I'm not saying you don't eatthe salt, but you do close with.
Speaker 2 (54:17):
Yeah.
Speaker 3 (54:19):
Is there more in this one?
More girls?
Speaker 5 (54:22):
More bear holes oh.
Speaker 3 (54:32):
It's a honey.
There's just that little bit ofthat.
Speaker 5 (54:34):
That's off to the second batch.
Speaker 3 (54:36):
Oh yeah, I don't get that at all.
Speaker 2 (54:37):
No, it's a bath, but that's not like finishes Because
you're allergic to pepper andso, yeah, you don't have a good,
so you don't.
In bourbon there's not actuallypepper, probably because you're
allergic to pepper and so youjust oh yeah, you don't have a
good no, so you don't.
Speaker 3 (54:48):
In bourbon.
There's not actually pepper,there's not.
Speaker 1 (54:50):
I'm not just saying I don't get that at all.
Speaker 3 (54:52):
I totally get that.
The apple opinion, not thebeans.
There's no salsa aspect of it.
There's still the pepperyaspect.
Speaker 5 (55:09):
And the dark chili.
No, you Did you get that littleeffect on it.
Speaker 2 (55:11):
It was about two weeks ago I was thinking for
manifesto.
I believe you said salsa.
I was like damn I wish I had abottle.
Speaker 5 (55:16):
I wasn't keeping that seal because I wanted to try it
.
It contacted me.
Speaker 3 (55:22):
I brought my bottle For me, like I said, I actually
ate it with tips.
Speaker 2 (55:27):
It was really delicious.
Speaker 3 (55:28):
There's not many freaking red-time drinkers.
It's tequila, or you know whatI mean, so it was kinda cool.
Speaker 4 (55:34):
You don't ever see salsa just right away on a
four-wheel.
Speaker 2 (55:38):
It's not.
Speaker 4 (55:39):
You need to put as much as you are to make that
connection.
You know, just earlier was allthe cigarettes you don't really
see that off the wheel and Ilost something for somebody I
will second you said alsoearlier I was like I could see,
like it makes sense, like Iwouldn't have made that on my
own.
But when you said it, yeah, Imean I can I actually have that
(55:59):
method?
Speaker 3 (55:59):
so if I wouldn't taste it's so unique.
I had a couple other ones, thatone it's like and that's what I
love about briskies they'rejust they're.
You know there's the classicflavors of caramel and vanilla,
so I don't have to work hard onthe ones that I like, and the
butter brisket are my favorite,but I don't care what you just
all kiss on because I'm like afit, straight guy.
Speaker 2 (56:20):
The gentleman that were here when we got here is
the rise, the rise.
You know you're right.
Speaker 3 (56:37):
So, as it is the rise , the rise, you know you're
right.
Speaker 2 (56:40):
So you know, it's just a.
I mean it's being run on itsworks or anything.
Speaker 3 (56:45):
Yeah, it's not a hard week and you're more than
saying you know for it, butyou're kind of playing your
media was just not the brainsfor it as well, just the profile
all right, so are we finished,towards the room, or is that it?
Speaker 5 (56:59):
oh, I think this is that a single barrel, one single
barrel.
Speaker 3 (57:01):
Up there, we'll finish up.
Speaker 2 (57:02):
See, there you go, I'm going to stop.
Speaker 3 (57:05):
I'm going to stop.
Oh, I'm going to stop.
Yes.
Speaker 2 (57:09):
Everybody just so you know you'll be getting some
horse, because we are drinkingthe whiskey here and Nob's here,
is going to be using and usingthe not just shorts, but at the
Thursday party I'll be there,I'll be at the party but I want
you to get stuff.
Speaker 3 (57:30):
Greenfish promotional video.
I've seen those the whole timeyeah, I mean, believe it or not,
just from a standpoint.
You're paying me a lot, I don't, there's no budget, but he's my
son so I figured you know, Idon't have to pay him.
No, that's the definition isthat we're doing something for
(57:54):
him that he will then earn backand normally a father that he
does that.
What less than what?
Five years ago I didn't.
I hate it.
Speaker 2 (58:03):
Oh, that's so nice he's called Knox.
Speaker 3 (58:05):
I hate it.
This is why it's called Knox.
For his birthday I have anopresi barrel that was basically
bottled on my birthday.
There it was on his birthday.
Sorry, barreled on yourbirthday, Barreled on my
birthday.
Speaker 2 (58:18):
No, no, no, no it was bottled.
Speaker 3 (58:20):
No, it was bottled on your birthday.
Speaker 2 (58:22):
I still have the bottle.
Speaker 3 (58:24):
Because it wasn't a 21-year-old bourbon.
If it was on your birthday, itwould be a 21-year-old bottle.
But he didn't.
He was a d*** and he alwayssaid I'm a gin guy.
A gin guy, that's the bottlewhere he was, you know.
And he realized that bourbonand I treated that bottle so
dirty.
Speaker 2 (58:44):
I put it in root beer .
Speaker 3 (58:46):
Oh, I was making bourbon root beer floats and all
this stuff.
Well that's good enough.
But I came back and I'm like goahead, I keep telling him that
there's a metal aspect of theherb that does this with gin in
the cup.
It's that barrel, the aging,and that there is, it abuses it
(59:08):
and you basically eat it likeone or eight, or it's actually
healthy.
You'd be the old whiskey, theonly medicine on the plank.
They put in everything tryingto save you and definitely
you're feeling a little under.
You know weather and you have afour before you go to bed.
A lot of times you've gotnothing, whereas if you like, oh
, I think I've got a cold.
So I mean.
So I mean the accident duringthe look that is to the pole is
in everything there's.
(59:33):
There's a mid-ass wiki plus achar filters out the impurities
of the cell.
I mean, who's in a couple ofdays?
You know Gargle?
Yeah, all right, everybody,just do it.
Let's thank you.
Great to meet you, kyle andIsaac, and thank you so much.
And we're going to finish thisup wwwactuallyburberryboyscom.
Check us out on all the studyand also on Spotify, iheart and
(59:56):
Apple.
Remember good bourbon?
You actually have to turn on myspeaker.
Okay yeah, is it going to startringing again?
Let's see if I can get thiscall out on the line it's just
my voice.
Speaker 2 (01:00:09):
It's so dumb.
Speaker 3 (01:00:10):
All right.
Good burgers equals good timesand good things.
Make sure to drink and driveand live your life comfortably.
Ai is going to take us.
Speaker 2 (01:00:24):
Yeah, right, right, yeah right.
Our TikTok channel needs a fuse.
Speaker 4 (01:00:44):
No, we need a fuse.
I heard their intro and I waslike we have a super.
Speaker 1 (01:00:52):
Super, I will.
Speaker 4 (01:00:53):
Wait, this is my.
I'll give you my opinion justright after this Disgusting
bourbon.
All right, I'm stopping.
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
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experience on the Three BoysFarm in Frankfort, kentucky, or
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You won't be disappointed Atboth locations.
Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
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(00:45):
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
Speaker 3 (01:08):
This should be six times the charm.
I've had it where the thingyeah, it was.
Speaker 2 (01:16):
Should we restart it?
Speaker 3 (01:18):
No, we're not going to restart now.
Ah, calm down, look at that,just so you know.
On the audio, audio, theydidn't hear any of that.
So, uh, we'll put it down.
That is, that is crazy.
Anyways, perfect, um, okay.
So, uh, just quick saywwwscotchiebourbonboyscom for
(01:39):
all things scotchie bourbon boys.
We have glenn karen's andt-shirts like the one I'm
wearing, and then also you cancheck out our vials.
And then also, uh, we're onfacebook, youtube, instagram and
x, also on apple iheart andspotify.
But no matter where you like orlisten or watch us, make sure
you like, listen, comment,subscribe and leave good
(02:00):
feedback.
All right, I could do thatpretty quick.
That's, that's getting betterand better, but it took me a
long time for that to happen,all right.
So, jeff, we're here, just giveus a little bit.
I mean, the distillery isbeautiful, okay, so we're in
Thompsonville and it's kind ofcool because you take back roads
to get here and then you take adirt road to get here and
(02:27):
you're right on a farm.
Craft distilleries like to beon farms because there's a lot
of stuff.
I've been to many.
But what's really kind of coolis this working farm, is you
guys have, as you've gone along,have worked all the stuff.
When you're coming in you havesigns that this is turning into
this many barrels of whiskey andthis many.
Speaker 2 (02:51):
So talk about how you guys started out.
Yeah, so we're on, uh.
So, first off, we're anine-year-old distillery which,
you know, in distillery in termsis, you know, pretty, pretty
infantile, you know, uh, butwe're making, making a lot of
good whiskey out here, uh, downthis dirt road in the middle of
northern mich here, but I thinkyou know the biggest thing you
know, making whiskey out here.
Speaker 3 (03:11):
I'm not killing it, no, we're just, that's it.
We're just talking.
Speaker 2 (03:15):
Yeah, so you know.
You know, nine years out hereon this farm, you know we grow
our hazelnut rye.
So we have a little over 80acres that we grow.
We just harvested a little over100,000 pounds of hazelnut rye.
We're really excited about that.
That goes into our whiskey.
We also buy local uh, cornwheat, uh, baltic barley as well
(03:36):
.
Um, this year we do about 600barrels of whiskey, you know.
So we're not huge but we're.
We're a good, good supplier uphere in northern michigan, just
here making great whiskey.
Speaker 3 (03:47):
Yeah, and when you're up here, your stuff is on the
shelf, distributed all throughthis area.
There's no doubt about it, andyou know you've got the Iron
Fish brand but then you alsohave the Mad Angler brand and if
anybody goes to the website,when I went back, we did the
manifesto, we did that, put thatup, and your marketing team
(04:14):
does a really good job on yourvideos, especially the Mad
Angler Talk about how you guyswent from Iron Fish to the Mad
Angler.
Speaker 2 (04:24):
Yeah.
So it's super important as ayoung distillery to have that
cash flow revenue coming in.
So we made a company choice tonot bring out our whiskey before
it was actually ready.
But of course we didn't havemoney coming in.
So to do that, we sourced somewhiskey from MGP, as a lot of
people do.
We sourced some whiskey fromMGP, as a lot of people do.
(04:44):
We brought in some really greathigh rye bourbon and some 95%
rye, 5% multibarley rye.
But we also didn't just want toslap our label on MGP products.
So we started a barrelfinishing program which really
kind of set the tone for whowe're going to be as a distiller
at blending as well.
So we did that to kind of keepthe whiskey flowing, keep things
(05:06):
unique and start differentblending projects and bring in
some money while our whiskeythat we were making ourselves
had time to really age tomaturity where we were happy
about pushing out instead ofhaving to push it out to just
make a couple bucks.
So that was a really greatchoice by our ownership group
and we definitely were happythat they made that choice.
Um and it let us uh, create theironfish brand but also start
(05:30):
creating our mad angler brands,where mad anglers are premium
line and whiskey 100, our juice,our product out there, um, and
you know we're still, like Isaid, we're pretty young still.
So you know we're still kind ofgrowing into that bad anger.
You know we released, uh, youknow we're still kind of growing
into that Mad Angler.
You know we released, you know,maybe just under 500 cases this
year total of Mad Anglerbourbon, rye and a weeded
whiskey as well.
(05:50):
So as years goes by, thosenumbers will go up and we're
really excited about that.
But we're also blending somereally exciting things, like the
Mad Festival you were justtalking about.
You know, because we have agood stack now and now you know
we're not just making a bourbonand a rye and weeded whiskey,
we're making really uniqueblends that Isaac talked about a
little bit here.
That, you know, is just reallykind of, you know, putting on
(06:12):
your fish on a map and you knowwe're able to use really good
products that we want to haveout and not just have to choose.
Oh, it has to have a lot ofadmission and it's really kind
of really exciting for us to beable to put it out there and
kind of get people to take a sitthere and say wow, ironfish is
doing some really fun stuff.
Speaker 3 (06:31):
Yeah, Isaac, so as a blender pick an Ironfish thing
that you think basic.
That's over there that youthink portrays the brand.
Speaker 2 (06:45):
And now that you've been putting that out there,
Stand by Harry, raise the flag,me, me, me, mine.
Speaker 5 (06:57):
Are your fish or mad angler?
Speaker 3 (07:00):
You can give it up for either one.
Speaker 2 (07:03):
Start with mad angler .
We'll talk about the otherstuff later.
I think the Mad Angler sets thetone for the stuff later.
Speaker 3 (07:10):
I mean, the coolest thing is, the Mad Angler is
based off of an author thatwrites and fishes up here in
northern Michigan and loves thearea, obviously, and then he's
creative and this is somethingthat you guys came up with.
Now, which one did you pick?
Speaker 5 (07:30):
The Matt Angler Rye Whiskey.
This is a 95% rye whiskey agedsix years and, yeah, I think
it's one of our standouts.
Speaker 3 (07:38):
So this is the rye right off.
This is what you've grown andthis is your version of 95 bob,
yeah, exactly, that's mine, okay.
And then on roxy's gold whiteshe's not a huge she, she's she
(07:58):
doesn't I mean, we're not goingto be throwing.
We're not spitting in, we'renot throwing on the floor, so
this is the rye that'll converther hey, no, I, I love rye and
it's a six year.
You said six years.
(08:18):
So when I first started out,there's some ryes that I really
disliked.
Um, bullet, um, I really had.
Now I'm not saying they're badrimes okay, it's called pads,
right, but they were almost.
They always tasted rancid to me.
One of the other ones was uh,heaven's door.
There was an actual thing now,when we were doing it, my, the
(08:40):
partner that I had at the time,he, he loved it.
So that's one thing we alwayssay it's a whiskey for you.
But, that kind of set me offthat I didn't like rye for a
while or whatever, but I thinkI've tasted about 12 to 15 in a
row now between Mictors andWhiskey Thief.
Speaker 4 (09:03):
And now that I'm like .
Speaker 3 (09:05):
I guess I do like rye , rye, rye, but I think there
has to be enough of the barrelinfluence on it.
Early on you get a.
I'm not.
I like spearmint chocolate.
You know that, that those.
Speaker 2 (09:16):
But if it's a lot of dill or whatever, that's just
the part you don't get that in,that Not in the nose there's a
touch of spearmint in there.
Speaker 1 (09:24):
but yeah, Just a touch.
Yeah, Caramel and spiky.
Speaker 3 (09:28):
No, almost refreshing .
It's like a spearmint there'smainly.
And I've talked to many peopleand it's funny because when the
barrels are aging as you getcloser and you're tasting them
more, they'll be like one monthwe'll taste it and it'll have
that dill kind of whateverflavor, and then the next month
it'll be chocolatey, yeah, butthen if you go again and you
(09:51):
come back, it might have.
It's just, you know, it's likeyou got to kind of get it and
then go for it, right, did youfind that great?
Speaker 5 (09:58):
yeah, yeah, I mean going through and tasting a lot
of it is like deciding when topull the plug, almost, but also
not sure if you should pull theplug at that exact time.
You know, sometimes you tastesomething you're like man, this
is really really good.
But I give it a couple moremonths.
Will it get that extra umph toit?
You know, and sometimes thatcan be hard because when it is
tasting that good, especially ifit was tasting bad before,
(10:18):
you're kind of like I reallydon't want to overdo this, yeah.
Speaker 3 (10:22):
Yeah.
Speaker 5 (10:22):
I got it.
Speaker 3 (10:23):
Yeah.
Speaker 2 (10:27):
And then if you do, overdo it.
Speaker 3 (10:29):
You use that barrel to blend it with something else.
No, you guys talk a little bitabout your barrels.
You purchase your barrels froma specific place.
Speaker 2 (10:39):
That yeah, let Kyle talk about the barrels.
We've got a couple sources.
Speaker 4 (10:43):
Yeah.
So first I'd like to highlightCrow's Nest barrels, which are
made by one guy, joe Smith, inGrand Rapids, and from now until
the end of the year he'll bringus about 37 barrels a month.
Normally it's 15.
And so he literally he pressuretests them the day before,
delivers them to us and weimmediately fill them.
But we do have Sigin Moreaubarrels from napa, uh,
(11:06):
california.
They're all uh kind of winestyle but with a bourbon spec,
and they really dive into thescience of the flavor profile of
each stave.
Um, so they, you know, youreally know what you're gonna
get out of those barrels whenyou buy them.
It's a little bit less of acrapshoot.
You pay for it, um, and we'restarting to find especially the
r.
(11:26):
You know, maybe the sweet spotis that six, seven, year and
that's what we thought last yearand we've released our sixth
year.
We're super happy with it, andnow we're tasting some younger
rye out of those barrels andwe're like oh man, it's actually
really good.
Speaker 3 (11:38):
It even took that three years so there's a lot of
science in those barrels, butagain, it's all about how the
whiskey evolves and when you'retasting it.
And the really cool one that'sout right now that you're sold
out of, I know, is the Manifesto, which that's just an American.
Based off of how you blended it, it's an American whiskey,
(11:59):
right?
Yeah, yeah, I mean that is awhiskey.
I mean it's crazy.
Speaker 4 (12:13):
I love it Bring.
Yeah, so this was a box.
You mentioned the author of thenight angler, Michael belt.
We released this two pack kindof in honor of him.
Just show it up here.
So there's actually twowhiskeys that go with it the
Dead man and the Mad AnglerManifesto.
(12:34):
It's yeah, Michael.
Speaker 3 (12:35):
Delp right.
Speaker 2 (12:36):
Yeah, Michael Delp's local.
Speaker 3 (12:37):
Yeah, and just you know you can tell and you really
get a good feel for I meanhonestly the whole program that
you're doing and now he'll comein and just he gets you, have
him taste the whiskeys and stufflike that, I mean while you're
working on it oh yeah, he justpops in, right.
Speaker 2 (12:57):
Yeah, yeah, he's a good guy but like when we do
like our whiskey club release,like he'll come and do like a
poetry reading and like he'she's involved.
He do a poetry reading, he'sinvolved.
It's a funny story, Richard,one of our owners tells, when he
went to go to Michael Delp'sand said, hey, will you let us
do this?
Michael Delp's like what areyou doing?
You want to use my stuff forwhiskey?
(13:19):
Richard's like yeah, that'swhat we're asking.
He's like yeah, sure, I don'tcare.
Richard.
Speaker 5 (13:22):
And.
Speaker 2 (13:22):
Rich is like, yeah, that's what we're asking.
He's like, yeah, sure I'll care.
Rich is nervous like trying toask him, but will he let us use
the pride?
He's like, yeah, don't worryabout it.
Speaker 3 (13:32):
Yeah, but I mean whiskey is just as much about
fishing as fishing is about.
I mean they go hand in hand.
I don't say that you should bedrinking the whiskey while
you're fishing and maybe have ataste or two, but you know
afterwards, I mean there's nodoubt, uh, fishermen, uh, it's
been a part of the up North area.
Whether you're Wisconsin,michigan, you know Minnesota,
(13:54):
that it's just whiskey is partof the culture up here.
I mean, especially in thewinter time.
I mean whether you know youfinish up a nice day of
snowmobiling and that'll warmyou up quick.
Speaker 2 (14:06):
Oh yeah, I mean anything outdoors really.
I mean, honestly, fishing iskind of you know what we do.
We're on the betsy river, whichis a great uh trout fishing
stream.
Uh, obviously, ironfish, uh,you know the name comes from the
steelhead trout uh that are inthe betsy river and really all
over this area.
Uh, that's kind of you knowwhere ironfish kind of came from
and you were talking aboutearlier.
You know, uh, one of our mottosis, you know, returning spirit
(14:27):
to the origin.
You know, just like the sea lifetrout, you know they, they come
up the rivers, you know theyspawn, then they go out to lake
michigan and live their life andcome back to lay their eggs and
you know, kind of, do you know,come back to where they're from
.
They come back to the sameriver they were born on.
You know, like, you knowwhiskey distilleries, you know
we're starting on small farms.
You know they had to.
You know, keep the, keep thegrain going there.
You need to sustain the family,um, you know.
(14:48):
So bringing spirit back to thefarm is kind of what we're doing
too, which is pretty cool.
So it's all kind ofinterconnected.
It's what makes it tonight.
Speaker 3 (14:55):
Oh, it's a great story yeah and um, that you know
.
I always find, you know,branding is so important to
whiskey.
Uh, you can make some of thebest whiskey there ever was, but
if you don't brand it and getit and then know how to
distribute it, it all has towork as a team and it's just,
you know, no matter what.
Okay, that's a spandau, I triedto get rid of it, what's that?
(15:23):
That's your speaker?
Well, no, leave the speaker.
It's fine, it's going to hangup.
Anyways, we'll.
Slow background music Don't turnit off, turn it down, because
we need it for the end.
There we go.
Speaker 1 (15:36):
Anyways, see, that's the kind of stuff I'm just going
to.
Speaker 3 (15:41):
I can't get to those so it makes it real and human.
Speaker 4 (15:44):
So On the farm.
Speaker 3 (15:49):
This type of stuff happens, trust me, it's normal,
for nobody expects the highestquality, although knobs here is
going to become my, my YouTubevideo editor and start taking
over some of the stuff that I'mdoing.
Plus, plus the addition.
We've gotten large enough whereit's like with the two times a
(16:12):
week and throwing in podcasts.
It's like between 10 and 15,000people a week.
It's kind of working out.
What are we going to taste next?
Who's going to be in charge ofthat one?
Speaker 4 (16:25):
I think that's all Isaac.
Speaker 3 (16:30):
You're taking us on the river, yeah.
Speaker 2 (16:33):
Take us down the stream.
Speaker 5 (16:35):
Yes, we have to.
Speaker 3 (16:38):
The man Angler's Manifesto, which is the brand,
and he wrote a manifesto.
Speaker 2 (16:44):
Yeah, so he's got several books, and Manifesto is
one of the poems that he wrotethat's touched all of us near
and dear.
Speaker 5 (16:52):
All right.
So we kind of talked about theHazlet rye that we just
harvested.
This is named Hazlet Harvestkind of in honor of that.
So this one's a little bitdifferent.
You just tried the Matt Anglerrye, which is 100% our own juice
, and we kind of talked abouthow we always waited for our own
juice to come out and how wewere using, you know, source
product and finishing casks tokind of propel ourselves forward
(17:13):
.
This is kind of the next stepand, you know, trying to become
more and more you know, michigan, authentic ironfish, authentic
our own stuff.
So this is a blend of using ourown juice and also using some
of that source product as well.
Speaker 4 (17:24):
Put together, Okay, let's see, let's do it.
So we haven't been able toproduce excuse me, harvest
enough barrels to have our ryeyear round yet, and so what we
really wanted to do is create aproduct that could be kind of
our house rye when that wasn'tavailable, and so that's what
this is, and we have not yetreleased it.
Speaker 2 (17:45):
So, outside of some of the production and our bar
staff.
Speaker 4 (17:48):
You guys are the first to try excellent thank you
, I appreciate the honor Ialmost bumped it.
Speaker 3 (17:59):
It's.
It's still counting, yeah.
Speaker 2 (18:13):
That's picked up some caramel.
You can see the nose from thevariety we just had, but it's a
different type of sweetness inthe back.
Speaker 3 (18:27):
Nice Can't say.
I don't like that.
What is the flavor on thevacuum?
What is that?
Right there, near the finish,but not quite.
It's minty.
Speaker 4 (18:40):
I get like a little bit of honey sweetness.
Speaker 2 (18:44):
A sweet mint a toasted honey definitely a sweet
honey.
Speaker 3 (18:51):
I'll go with toasted honey.
Speaker 1 (18:52):
I'm finished this is where the tasting notes really
go off the chart.
Speaker 3 (18:57):
Honey nut Cheerios.
Speaker 2 (19:01):
I got honey grams one day.
Speaker 4 (19:02):
Like hard that was.
The only thing I could tastewas honey grams.
Speaker 2 (19:05):
And what did you eat for the next three days?
I went bottom up and then yourealize these are God-owned On
the podcast CT.
Speaker 3 (19:16):
he actually pairs different bourbons with cereal.
Speaker 1 (19:22):
They actually pour Taylor on honey grams, different
bourbons with cereal where theyactually pour Taylor on Honey
Graham's or if he's got analready won Ambarana, which he
put on top of Cinnamon ToastCrunch.
I mean, that's like in a bowl.
Speaker 2 (19:38):
It's like no milk.
Speaker 3 (19:40):
Whiskey with.
Some People do exactly thatface that Jeff just made that
cringe to watch them do it.
But there's been a couple well,they've done like uh, buffalo
trace um with bourbon cream ontop of health.
Speaker 4 (19:55):
Chocolate.
That was actually good.
You know what I mean, but Idon't know.
I used to that brewing beer.
I would pour stout over.
You know if you're're at.
Speaker 3 (20:04):
All I'm going to say is at a distillery if you don't
take the grain off of thefermentation and eat it as
oatmeal, then you know that isthe ultimate breakfast of
distiller champions.
Yeah, I just I love that part.
I mean they just go in if it'sthey're like take a stout, it's
(20:25):
like got a bowl.
It smells so good.
Yeah, so it's almost likespearmint tea.
Yeah, yeah, nice job.
Speaker 2 (20:35):
That's a very nice product to be like you said,
your signature blend for now tohave your own.
Speaker 4 (20:40):
Yeah, Isaac's doing an incredible job oh yeah, what
is the proof?
Speaker 3 (20:48):
100.
Oh, 100.
No, on the Mad Angler, was that94.
I've had a couple of thosecalled Mayday Rye.
No, it doesn't taste good.
Speaker 2 (20:59):
Drinks like it was made of fish, because that's
spicy.
Yeah, there's an extent to thatHigh proof is fun.
Speaker 3 (21:05):
Well have you guys heard of the one you know.
It's the Rare Character, whichis a brand, and now it's called
this bottle.
That's just going crazy.
It's called ExceptionalCharacter and it's like.
It's like 200 bucks a pour atany bar.
It's like an expensive bottle.
I first I got lucky and wasable to taste it.
It's 161 proof and I was like.
(21:30):
I couldn't believe it.
I shredded very, very lightlyon that one.
And it was actually fantastic.
Oh yeah, and you can't, but no,you're not drinking it, you're
sipping, and I got probablyabout a half ounce four of it
and it probably took me about 45minutes.
(21:51):
Yeah, my liver was like, hey,knock that off.
Speaker 4 (21:59):
Yeah, that is one thing I really respect about our
ownership, especially David,who's kind of like the owner in
charge of production, is thatit's always what's best for the
spirit.
It's never hey.
If we release this 20 proofpoints higher, it's going to
sell faster.
It's hey.
Let's give isaac the ability totest the different proofs and
really find where is the sweetspot for this product this one
(22:20):
happened to be 100.
Speaker 3 (22:21):
I've talked to a lot of blenders and distillers and
honestly there is.
I mean, when Booker Noe andJimmy Russell and when they were
putting out a taste in barrelstrength and they decided to put
out barrel proof, they didn'twant you to drink it, barrel
proof.
They're like you, prove it downto what you like.
(22:45):
They're like they had no idea.
They're probably rolling inthere Now Jim Russell's still
here but they were not thinkingthat people were going to just
start drinking barrel proofconsistently.
I mean, there's some peoplethat they just need the high
proof, and I'm always of the.
There are some very eloquentpeople.
Whiskeys and bourbons at 80proof you can get flavor.
(23:05):
It's a.
It's harder to do it.
I mean, if you're at 120 to getbody, you have to actually
produce a bad whiskey to notreally get that.
You know what I mean.
It's, it's the body's justthere.
But to do it at 84, 94, to getthat bottom, that's a, that's a
a skill and um, you know.
But I I talked to many of them,uh, and they say that there's a
(23:26):
point as you come down whereit's like it hits and then it's
gone.
So you kind of know what proofthat the whiskey itself will
define as proof correct.
I mean, I understand 100 proof,because that's like marketing
100 proof that's bottled in bond, that's, that's where.
But that's not always a sweetspot of every whiskey, do you?
Speaker 5 (23:43):
agree.
No, yeah, I mean reallyimportant to just try different
ranges on everything you do.
Really, you know, like you said, like going from 130 proof
sometimes all the way down to 80, adding all that water to
something can just be way toomuch of a cut, even though it's
going to get you a much largervolume it's you know, you're
really diluting stuff outsometimes when you do that, but
other times, if you take yourtime, make sure you're proofing
(24:04):
it well.
You know, sometimes you can hitsomething like that.
That works well, you know.
And I mean like, with this wetried a lot originally, because
we also have an 85 15 bourbon.
We were like, well, that's 88proof.
So let's see what this tasteslike an 88 proof and we kind of
just all hated it, yeah, yeah wewere like, okay, well, let's
try it out no, I'm not doing 80,yeah.
So we were like, okay, well,let's just creep it up slowly,
(24:26):
slowly, slowly.
And we tried it, you know, at100, 105, 10, 15, and we really
settled on the 100 range, justbecause that's what we all
thought tasted best that's whatwe thought was what we should do
on the other side we have acollaboration project coming out
of the brewery where they usedbeer in our whiskey barrels and
(24:46):
then gave the barrels back, andwe put whiskey back in those
beer barrels.
Speaker 4 (24:50):
And there was a point where we were doing proof
checks and we really found thatthe best proof of that spirit
was down at 82.
And it was almost like, as wewere tasting it, I didn't want
to admit that the 82 wasn't thatgood.
But at that proof the beeressence you know kind of essence
actually came through more, andso both the beer and the spirit
(25:12):
complemented each other at thatlower proof and you fully lost
any beer flavors or essence ateven 80, 40, and 60.
Speaker 3 (25:18):
Well, that's sort of the skill of what you're doing,
exactly what you know what I'mtalking about and I always find
the blender is always it'syou're the guy that's making the
decisions, but you'redefinitely obviously going off
of a team and any distillerythat you come, that's, that's a
good distillery.
The team is something.
(25:38):
Now, if you're dealing with aplace that does a lot of single
barrels and that type thing,that's not always you might have
a single person helping outwith that.
But at the same time I I alwaysfind that the blenders that
I've met that are very, veryblenders make and break the
whole distillery and honestly,people don't realize that even
(26:01):
in your small batch, that's theblend.
People don't look at that aslike a whiskey blend.
No, it's a blend of barrels tomake up a batch that has to be
marketable.
I mean, it's not a spreadsheet.
Speaker 4 (26:14):
It's so much harder to do a small batch.
You're not relying on 20different barrels to pull
percentages from and most of ourMatt Engler stuff is very small
batch, so what Isaac's doing isunreal, I agree.
Speaker 3 (26:26):
I think you guys, if anybody sees it on the shelf,
yeah, check the matting or out,and the people, especially in
Michigan, you guys are luckybecause it's on the shelves and
yeah, there's no doubt.
So what's next?
This is funny how you have tosay it for the answer.
Speaker 5 (26:45):
Yeah.
Speaker 3 (26:47):
No.
Speaker 1 (26:49):
Yeah, you should put that down now.
Speaker 3 (26:51):
Yeah because, it's blocking all of our faces.
He's watching on the black line.
No, it's blocking yours, son.
You're the only reason whyanybody's watching.
Speaker 5 (27:05):
Yeah, right.
So why are we on here?
Now we're doing the Mad Anglerbourbon, so we're going along
with Mad Angler series and MadAngler Ride.
We started off dry, now we'reswitching over to the bourbon 7%
corn bourbon, 94 proof, also atthe six-year mark.
Speaker 3 (27:18):
And if you look at that bottle, Mad Angler bottle,
it's got embossed fish, correct?
Speaker 2 (27:25):
Yeah, this is a custom-molded brewing glass.
I just walked through it.
Yeah.
Speaker 5 (27:30):
Don't kick my shit, though, sorry, that's weird.
Speaker 3 (27:34):
Yes, I thought that was no Wait, wait, you should
have just shown that thatsounded like an iron fish.
Speaker 2 (27:40):
Yeah, they jumped out of the water.
It's one milk's turn.
Speaker 4 (27:45):
There we go.
Speaker 2 (27:47):
I think I already have Facebook and YouTube for
more or less.
Speaker 3 (27:51):
They removed that rule too.
What rule?
The cursing rule on YouTube?
Oh, they did.
Yes, they did.
You can curse them forstatements.
For statements.
Yes, they may have tried.
I'm not sure if it's officiallyin effect, but I know that at
least the first 30 seconds.
Speaker 4 (28:05):
Is that because children don't have a?
Speaker 3 (28:07):
It's because we've been on for more than a half
hour and my whole text would bewhat the shit?
That's what I say.
I'm like I'll be drinkingsomething and come up, and it's
just like we're past that eightminute mark anyways.
But honestly it's like yeah soI think this is the first time
(28:37):
I've had the manningler bourbon.
I had manifesto, but thebourbon yeah, and it's a
six-year-old, it's a six-yearbourbon uh, it's a four-grain so
we do have wheat, rye, cornbarley here.
Speaker 2 (28:47):
Switch that around.
This is like the Rocky Riverbarn, or is it?
Speaker 3 (28:55):
I thought it was the barn.
Speaker 2 (28:56):
It's the barn.
Speaker 3 (28:58):
It could be many things.
It could be anything.
Speaker 4 (29:00):
It's whatever fits your palate.
Well, what it does throughoutthe night.
Speaker 3 (29:06):
It changes Depending on how low the bourbon, which
barrels is it going into?
Speaker 4 (29:21):
So for the most part this is coming out of our icon
barrels, but some of them arethose crowows nest built in as
well.
Speaker 3 (29:28):
So this Mad Angler, what's the really cool thing is
like when you're fishing right,it's like when you're fishing,
you might be fishing for trout,but you catch a walleye, or you
might be fishing, or you getreally lucky and get a muskie,
but I've seen all of it.
So it's the same thing withthis.
When you're going in, you'vegot no rules about what you're
going to do.
Speaker 5 (29:46):
right, you're just kind of like the mad scientist
on this yeah, I mean really,it's just about going in and
finding quality.
You know, like, like you said,well, we're gonna pull up from
the bottom of the river iswhatever is in barrels, so we go
through.
We have a big philosophy oftasting everything that comes
out of a barrel before it goesinto a bottle.
So when we're doing blends andtry to figure that out, we have
a team taste through everything.
(30:07):
Everyone gives their input andwe really try to find out what's
going to work together well,sort out the sinkers and put in
the good ones.
Speaker 4 (30:14):
Well, this year we did put there was one restraint
that it had to be a six-yearblend, so that did shrink down
the amount of those Because shewas from.
But how do?
Speaker 3 (30:21):
you use Okay, but how do you use okay?
Obviously, people, when you'replanning, six is the youngest,
so what's the oldest that?
Do you have anything higher inthose, or is it just all six?
So?
Speaker 2 (30:31):
yeah, we're so young we don't really have a big stack
of older barrels, I mean 10years from now.
Yeah, maybe that is the case.
Maybe there's some eight orsome six or whatever.
Speaker 1 (30:43):
But yeah, we, just we kind of have we kind of know I
understand that For six years atleast, analysis.
Speaker 2 (30:45):
I understand that we do have a lot of five, four-year
, you know, next couple of years.
We have some, you know ourignition.
Speaker 3 (30:50):
Also with source barrels.
One of the things that a lot ofpeople do is they'll get a
source barrel.
Either you rebarrel it or youlike, keep going right, so then
you can have.
You might get something elsefor five or four years and then
all of a sudden, you, before youknow it, it's mine yeah, we
have some older source whiskey,but all of our maddening, that's
all that.
No, yes, yes yeah, man, angeris all your and honestly this
(31:13):
reminds me of, uh, somethingtoasted toasting.
Speaker 2 (31:15):
Yeah, there's a joke.
It has a nice toasted note lookat that if you like toasting
now, what's the proof on this?
Speaker 3 (31:20):
because there's no way that this is 94.
Hey, see you.
Speaker 2 (31:26):
Look at the legs on that yeah, I was gonna say it's
gotta be 90 plus, because thatreally nice no, I, I was gonna,
I was gonna think it knocked outthat no, I love that bottle.
Speaker 3 (31:38):
I think I've been here.
This is my fourth time.
Every single time I've gotten aburger, Go to jail.
I get a flight and I can trythree others.
Take it with you.
Speaker 2 (31:49):
Yeah, I drink all of that.
Hey, all right.
Speaker 3 (31:52):
It's Friday, hey it's a Friday.
Speaker 4 (31:55):
It's a vacation finally.
Speaker 2 (31:55):
It's a vacation.
Speaker 1 (31:57):
And we got this to actually record, and so I
started recording.
Speaker 3 (32:00):
That's enough to celebrate today.
It's funny because we're comingup and we're on vacation, but I
do have your color.
This is a common stop for me,because whenever I come up to
see you, I see my son, but he'sgot a two-year-old grandson, so
that's what we're here for.
He's very cute, but I alsorecruited him.
Speaker 2 (32:17):
He looks exactly like Seth, two years old.
No, like a clone, he's a clone.
Speaker 3 (32:24):
Strong jeans.
Speaker 2 (32:26):
You want to hear it all Curly hair the curliest he
used to have a.
Speaker 3 (32:30):
Yeah, yeah, we're done.
Speaker 2 (32:31):
He's gone now.
Speaker 3 (32:32):
Charlie just.
Speaker 2 (32:34):
What the shit Do you want to?
Speaker 3 (32:35):
remember what the shit yeah.
Speaker 2 (32:41):
Wait, I can tell you all something that we really I
mean maybe kind of gross, butalso kind of funny.
So anyways you gotta that'd bereally, I mean, maybe kind of
gross, but I was kind of funny,so anyways when the island
separated from the mainland andwe finally like was the whole
thing, I have it at home as ablack thing it was like if you
put all these girls down.
They went to there was.
Speaker 3 (32:58):
There was a point where it was like early and I
just let it go and then therewas enough up there.
But it was like that and I waslike, look, it's Jesus.
Speaker 4 (33:07):
So why the Ziploc bag ?
Speaker 2 (33:09):
I just couldn't bear to read the gorgeous curls.
I mean, they were insane, arethey on?
Speaker 4 (33:12):
display or like in a drawer.
Speaker 2 (33:14):
They're just in.
Speaker 3 (33:15):
It's framed I have like a whole chest of high
school jerseys.
Wait, you have like an urn,yeah, so everybody wants to see
curls.
Speaker 2 (33:23):
the t I don't want to , Don't move it.
Speaker 3 (33:24):
There's a tiny that's it right there.
Yeah, that's it.
There you go.
That was the exact same thing.
Get it here.
You basically have it ondisplay.
There's that picture of theshirtless picture you have the
picture of Rob here.
This is what this right there,that picture, I can show you.
I don't want to, whateverthat's me at 17.
Speaker 5 (33:51):
Anyways my other old, old art career right, yes, yes,
all right, so are we, we'rejust going right.
Speaker 3 (33:53):
Yeah, absolutely, you got anything finished over
there.
Oh yeah, because you know youguys are talking about that
finishing thing and you guyshave done.
Uh like, like I said, anybodywho's coming in the area, if
you're up here in in northernMichigan, up in Thompsonville,
what is it?
Mackinac Island, it's by.
Speaker 2 (34:12):
Traverse City and you're right on the lake.
Speaker 3 (34:14):
It's right by the lake.
It's the best part of Michigan.
Speaker 2 (34:19):
But if you're on a small little coastal town.
This is a day.
Speaker 3 (34:24):
You visit come here restaurant.
They've got a bar.
There's activities going on allthe time.
If there's something going onhere, a lot, right then.
You got the whiskey, oh yeah,which we're going to talk about
in a couple minutes, after wetry this.
Right, yeah, are we openingthis final?
Speaker 5 (34:39):
yes, we are.
We got a fresh back.
This is, uh, from our finishingseries.
It is a source whiskey finishedin scotch earls, and it is at
barrel strength too.
So fresh, correct barrelstrength.
Speaker 4 (34:50):
Yes, grab that off the back shelf.
You are the scotchy bourbonboys.
Speaker 3 (34:53):
You gotta get some sort of scotchy reference.
No, no problem.
I always liked the.
I didn't like rising bourbonsin scotch barrels because that,
like you know, most scotches soscotch barrels, because that
like you know, most, mostscotches, so it's probably a
bourbon barrel that they putscotch.
Speaker 2 (35:13):
Yeah right, so we're talking.
Speaker 3 (35:14):
We're talking bourbon and a double.
This is the triple use.
So you know what I mean and areyou allowed to say what is that
?
A non-disclosure aspect?
Speaker 2 (35:25):
We're not, we're not supposed to, but it rhymes with
a Google, Rhymes with a Google.
One thing I really like aboutthis one is how, like isn't it
interesting?
You don't expect the shitterLike you expect like the sash to
be, you know, like smoky, beingintense.
Speaker 4 (35:46):
But it's like you know the smoke is just really
great impressive.
Speaker 2 (35:49):
Yeah, it's a little bit.
Speaker 5 (35:50):
Yeah, it's very nice four years, four years yeah
that's very unique I'm gonnatell you.
Speaker 3 (36:00):
You know what you're doing yeah, don't don't do the
dill stuff.
No, actually do the dill stuff.
People like that just don't letme.
Yeah, because there's somepeople that absolutely love that
kind of rye.
It's not like bullet ryedoesn't suck it's just the rye
that we use.
Speaker 2 (36:16):
Yeah, but it finishes .
This is a different level.
This is more of a.
This is more of a of ourfinishing series.
Speaker 4 (36:21):
How did that end up?
Speaker 2 (36:23):
because you were using it's a C, it's a tobacco.
This would be very good with awould you put any of the mad?
Speaker 3 (36:31):
learn some scotch girls have we not yet?
Speaker 4 (36:33):
not yet we haven't had enough to play with yeah,
yeah, next week, yeah a lot ofgirls.
This is one of those.
You know a lot of people.
This was a single.
This is almost 120 proof 19, um, there is one of those a bottle
left people.
Speaker 2 (36:47):
This was a single barrel.
This is almost 120 proof 190.
Speaker 3 (36:49):
There's a bottle left .
Speaker 1 (36:50):
Martin, you would love this.
Speaker 4 (36:51):
Is it for sale, still or no?
So this is one we only sell onmarket as a single barrel, and
it is one of those that's alittle bit harder to figure out.
You know what, what it couldstore, what you know what's it
gonna bring in?
Speaker 3 (37:03):
Yeah, we're fanning, have you smoked a cigar with
this?
I have, but I haven't.
Speaker 4 (37:09):
But it is just one of those that I think it scares
people a little bit and theneveryone we see trying is just
blown away by it, you know.
Speaker 3 (37:16):
If you put it in people's hands, they're like I
mean how many wines have beenaged in a Scotch barrel on the
next Christmas night?
Speaker 4 (37:28):
That's like an unheard of thing, I didn't
really know, just to break thatrule.
You drive down that dirt roadlong enough and there's a craft
distillery.
Speaker 3 (37:35):
That's a craft distillery and I mean I've been
at craft distilleries for theoldest.
Speaker 5 (37:43):
They might do some experimental stuff, but they're
trying to do it.
Speaker 3 (37:50):
Which I like I said from a standpoint of what I love
as far as in whiskeys andbourbons and the whole package.
I did not know that Angler cameto a wooden box with bottles
and that was that released tothe Whiskey Plus.
Speaker 2 (38:04):
That was special.
That's because Brady?
No, so that's a.
That's because Brady broke outof the CD.
Speaker 4 (38:10):
No, it's a baby hey Fox, 18 of 18s, but it was built
out of exactly what you werejust saying.
We have a nourish group thatdoesn't really allow their ego
to get in the way of creativityand experimentation and allowing
the people that work for themto shine.
So, david, again one of ourowners in our production, with
Isaac, with this idea ofmanifesto being anything the
(38:30):
team wants it to be, any barrelon the farm can be used as part
of the plant, and to me that's aWell, that's also it's a
challenge.
Speaker 3 (38:39):
Yeah, literally it's almost.
I'm sure when he first saidthat he's probably like shit,
that's scary.
Because you know if you'retalking about all different
types of things, you know justanybody.
I've got to taste it.
I have a bottle of it.
I've got to tell you it's aMexican salsa delight I've
(39:01):
actually had.
We did a thing, but I'veactually eaten corn chips and
it's almost substitute withsalsa.
I mean it's such a cool tasteof what we see to be, you know
we when it comes to work, youknow it.
There it's not a big car, oh,whatever, you can do a good job
on that and in it.
I think any craft distilleryshould be competing with
Kentucky it's.
If you're in Michigan, youshould be putting your own
(39:22):
Michigan by and Matt, there's no.
I know I earned this.
But then you do the man angler.
I mean you took it one levelnext and then you throw in
artwork of a great poet.
I mean it's just like it's thewhole package Plus.
Then you put it in a wooden boxand just so.
You know what I got intobourbon for when I first started
getting into it, I had you knowI had, even though Jack Daniels
(39:44):
is bird, but I had.
I had just one turkey.
But what really got me into itwas, um, first of all it was
rare meat from one turkey, butit was boogers.
Speaker 4 (39:54):
Boogers comes in a box, it's the whole packaging.
Speaker 3 (39:58):
You know what the worst thing you can do to a
whiskey is?
You can make it a Costco brand.
Speaker 2 (40:09):
That is a all the marketing and I'm not into.
Speaker 3 (40:10):
I don't give my whiskey at cost.
What's the story there?
Speaker 2 (40:12):
right even though it might be 1792.
Speaker 3 (40:15):
Um, it's good, but when I'm sitting on my back, I
want the bars and I want tothink about fishing I want to
think about that big fish Icaught, you know, 10 years ago.
That was this big.
It went to that bay, you know,but that's the whole thing about
it.
And then you guys are up here,you offer there's a thing.
Speaker 2 (40:32):
Anyone can stop by here on the fishing net pick up
a bottle of Mad Angler beforethey go, and that's what they
can drink from fishing right.
Speaker 4 (40:39):
Drinking whiskey is like listening to records.
There's like a tactical.
You know there's a fuel to itand it and it takes back and
want that.
You want that story and againthat me a.
So David, a by the ability touse anything in the recalibrate
together and he working for theart at it, and there's seven
different barrels on into thisplan, and how many barrels did
you pace through?
Speaker 5 (41:04):
before you know, my calculator is not really working
, so you were pulling all thebarrels for him.
Speaker 4 (41:09):
No, no, no.
When he was working on thatblend specifically, I had just
started here, maybe two and ahalf months, okay, and so the
reason this one, someone elsewas getting tortured.
Well, he would, during those twomonths he would come up and be
like guys, I deliver, you know,maybe we can try, but he's
pulling his own samples and he'sblending and he's pulling
(41:31):
people in, but during thatprocess he, you know, completed
his blend.
There was one barrel that had afew gallons in it, at times
about maybe five.
I didn't really know what to dowith it.
I wanted to leave just fivegallons in there.
No-transcript there it is.
Speaker 3 (42:14):
I've never tasted Dead man, yet I know we're not
open.
Speaker 4 (42:19):
But the cool thing again is that barrel was
discovered because it was thefoundation of the Manifesto but
there was only a lot of beingroughly gallons left because it
was majority of it was used inthe manifesto.
But the second we tried it Iwas like, dude, this is amazing.
And then we were like how arewe going to get our ownership
group to agree to receivebottles?
That's something.
(42:39):
Jeff's not going to use thetime and effort and so on being
a tea bottle.
So we wound up being it's muchaluminum, it's a super cool
thing.
Well, we can go further, right?
So now we know, hey, this is areally cool thing, that could be
tied in.
It helps tell the storymanifesto.
You know the the bond is builtfrom here.
(43:00):
And because this is super cool.
And then, yeah, we had awhiskey club member did all the
laser green on the faucet, allwent going in.
Speaker 3 (43:08):
Many owners or managers that would have heard
this idea from my guy and allowus to do it but at the same time
it's obvious, and then I meanit's not like we're running out
thousand barrels out on it, andthey were they were like there's
18 of 18.
They did it and you have theobvious of the 18 is right here
(43:28):
for you guys and to show off andwhatever, but at the same time
now a brand new bar.
Yeah, that's right To keepgoing forward.
You know what I mean.
I mean you probably want tomake it a little bit more than
18 bottles.
Speaker 4 (43:40):
There are some years where it might not exist, right?
Speaker 3 (43:42):
No, there's no, even if you look at the point here, I
think it was Van Winkle, butthe 50-year thing, just in
particular.
He said it's not enough thatjust.
You know you're dealing withpeople my age, you want to hand
up and that's key, that's partof it.
You know what we can have.
We're always trying to takestorage.
My age, that has what are we,and he's happy with that.
(44:09):
Now do you have questions?
No, I don't have any.
Come on, it's Rossi, I have aquestion.
So for this bottle there was alittle bit of like.
I'm trying this right, I thinkI'm at one the Ryan Scotch.
But nowhere else.
I don't know what that's calledScotch.
I Scotch, but nowhere else.
They don't know what that'scalled.
Scotch.
That's Scotch Just right at thetip, it's dry.
Speaker 2 (44:30):
Yeah.
Speaker 3 (44:31):
Scotches are towards that.
First taste isn't sweet.
You're in bachelor's, well, Ibasically know.
But this is your bourbon, youraubergines on the front end.
Pick up that sweetness ofcaramel.
So you pick up caramel, theyhit mid-back palate.
Pick up that sweetness ofcaramel.
If you pick up caramel they geta bad palate.
But scotch will always not.
Scotch isn't about taste.
I think scotch has complexity.
(44:52):
It might just make the mostcomplex whiskeys and you know so
.
I think that's where you'redealing with it.
That's where the influence is.
It goes sweet and out.
You can lie to that, but thetaste is at the top.
This has had a lot of it,clearly, probably more than the
average 26-year-old and noscotch.
But yeah, almost no scotch.
That just stands out the mostto me.
(45:12):
Yeah.
Speaker 4 (45:14):
Almost no scotch Gary yeah.
Speaker 2 (45:15):
No, so you've alluded to club many times.
Talk about the club a bit.
Speaker 3 (45:20):
We're joining.
We've still got left, so nowit's.
Speaker 2 (45:23):
I'm joining.
Speaker 3 (45:25):
Now, it's now, it's now, it's now, it's.
Speaker 2 (45:26):
I'm the local yeah it's an exclusive club now
because there's like three clubsleft.
Yeah, so it's like 200 peopleand we limit it.
You know we limit it to anumber of.
You know we're going to averagesingle because we don't want to
, you know, actually do.
Yeah, so it's, you know, threeweeks a year.
The least actual models arealways that's fully essential
that we haven't released before.
The second was the deer one whomeshed with the most previous
(45:49):
thing and I did a nice key match, but it was single stuff that
we had done before.
So it's kind of like get inbefore the announcement Again,
some great stuff as well.
After that we had three newreleases every year.
Every time we were seven ourbirthday, our favorite we would
have a really unique singlebarrel.
Is this a Rosage one, actually?
Speaker 3 (46:12):
it's a yeah Awesome.
Speaker 2 (46:15):
We buy a barrel, we have Japanese, but it does look
like such a unique flavor.
Speaker 3 (46:23):
Oh no.
Speaker 2 (46:26):
We put more whiskey in this.
We've used it at least sevendays At least six days Okay.
So yeah, we're still.
Uh, there's that you know partywhere you know we drink some
cocktails, go on tour and stufflike that.
Then you get to know the peopleon your day in from World
Ironman or something.
Yeah, it's just you know.
Just try more bias for Brits,which you know, the uh that just
(46:48):
you know to North, you know.
Speaker 4 (46:49):
I mean, we think you know we don't talk about more.
Speaker 2 (46:51):
More you know, into this.
You know, you know.
But that's pretty hard to youknow talk about to people.
Speaker 4 (47:00):
so it's going on.
You try something else Rightnow which I like to run a six so
they'll get the taste of kindof what's coming down the road.
Next year, two years, what'snext, what's?
Next Well let's try to grab astick.
Speaker 1 (47:15):
What's next?
Speaker 2 (47:15):
No, what are those?
What's next what?
Speaker 4 (47:19):
You know what's special?
There's no label, it's a yellowmachine.
Speaker 5 (47:23):
Yeah, be back Especially when you start with
this one.
Yo shit, yeah, be back,especially when you start with
this one.
So this is a sample bottle of ablend or a subject that is in
process right now.
This is going to be a blend ofonly mangler with the air juice.
It can be any manglers that wehave and we are experimenting
with the process.
Speaker 4 (47:52):
So these are what we are people origin in there to
bring easily right in the end.
That's a normal got that.
So that's really interesting.
A lot more experiment, everyzero method.
I could have looked our methodof seeing IV eggs and it is.
I might need an eye.
That is awesome.
He asked for twice.
That's ridiculous and it'sworking really well.
(48:14):
Do you have one that's drivenright now?
Speaker 3 (48:16):
Yeah, I'll do it.
Speaker 4 (48:20):
That one is a promotional.
You walk up to it and you'relike what is that?
Speaker 3 (48:28):
What's the name of someone?
Phlebotomist yeah, so do youhave phlebotomist?
Phlebotomist, you can drink theIV.
Speaker 4 (48:35):
Phlebotomist, phlebotomist, phlebotomist.
Speaker 3 (48:38):
Nice, there you go All right, we're adding that to
your title.
Speaker 2 (48:48):
I'm texting you now because I will forget.
Yeah, yeah, yeah, write thatdown what's going on in his
business.
Speaker 3 (48:50):
One morning you'll be like what was the thing we said
?
The one thing I say abouteverything I tasted when I did
this four years ago.
Yeah, three years ago.
Speaker 2 (49:02):
Right before I moved here Four years now.
Yeah, oh, yeah, yeah.
Speaker 3 (49:07):
We did a quick.
There's an act of you andthere's not one thing that tells
me that the whiskey is notready to drink.
Okay, but it has differentpalates, like you know.
But the measure your whiskey,the quality of your whiskey,
there's no, no fuss, and youknow what we're, the spectrum of
what we're tasting.
(49:27):
I can guarantee anybody homeshere or buys there, there is
something for empty.
You know.
Speaker 2 (49:34):
That's the most kind of cool thing.
We divide sexuals.
We can't look at auctioneers,projects, dude I don't know,
that's we best.
Speaker 4 (49:44):
there is a problem.
I don't know that's we, butthere is a problem that exists.
But fair point, we're doing itand our blenders figured out
they're at some problems becausethey don't knock it apart.
Speaker 3 (49:54):
I would say this is most um, it's figured.
Everything is specific andcompact and tight, Like a lot of
times when you do a Z, it'skind of like so happy, and
there's a lot of stuff that'sabstract.
That's what's going on.
This focus is straight in.
This is focused throughout thetour and there's the honey
(50:14):
aspect on it.
There's a really nice honeyaspect the vanilla on the front
and then that.
It's fantastic, and then you'refinished on this.
Speaker 2 (50:26):
It's there.
Speaker 3 (50:30):
And I thought this is the last thing I'm drinking.
Speaker 2 (50:33):
I didn't know, I'm like, oh my God, I still taste
that it's evolving, yeah, yeah,it's super important for us
young guys in the internal.
It's not just the whiz, thisfull drink, it's the whole way
through and everyone kind ofsaid that, like you know, we
want that full feel and quagmire.
Speaker 3 (50:50):
You also have to the whiskey.
Sometimes you've got to thinkof cocktails, you've got to
think of other things.
You know it should be juststraight to me.
It doesn't sell.
17 million cases We've beendrinking it in cocktails.
It's important to have thatline, so you have to see that
(51:13):
just go well into your cocktailsand you guys have a big bar
here, uh, with cocktails.
Well, even like beyond whiskey,bourbon, that gin is in here
and uh, the vodka berries sorry,my wife loves that, like it's.
Speaker 2 (51:19):
You know everyone who doesn't like bernice's other
options that are still reallygood being produced they try to
know oh, you can't say no, butalso, it's a hell of a lot of
fun again, like you're, likeyou're mixing up it and like you
know, right here, oh yeah, Ichewed on the tree out.
Speaker 4 (51:36):
Yeah, yeah, yeah, yeah yeah, experience, my forgot
I'm gonna chew on it right likewhat is this christmas tree?
Speaker 3 (51:49):
right, like what?
There's this christmas tree.
Well, there is some orangethere.
Try it right.
Yeah, yeah, it's an infinityit's an infinity glass.
She's sitting glass, but whatis your name?
Speaker 4 (52:07):
No, no, you're too young for it, it's fair.
Speaker 3 (52:09):
Wapatooie was an 80s thing.
Speaker 2 (52:11):
You go to a house and everybody just bought some sort
of hard liquor, it was a jug ofjuice.
It was a jug of juice, and thenyou just dumped it in a giant
vat.
Speaker 4 (52:18):
It's a Wapatooie.
Speaker 2 (52:35):
It's a Wapatooie, this virgin of a borg.
Speaker 3 (52:37):
It's infinity.
It's an infinity.
I'm telling you what it is wealready brought up for me, so
this is manifesto.
I'm more with jungle juice.
Alright, what do we got?
Speaker 5 (52:48):
Alright, so we already brought up for Manifesto
.
This is Manifestando.
Speaker 3 (52:53):
That's the name I'm calling it, so instead of like
batch one batch two.
Speaker 4 (52:59):
he's gonna add how many different ones do you want?
Speaker 5 (53:04):
This was seven different lists, to the end of
those I actually created.
Speaker 4 (53:08):
And they all have a name.
You know, I think you shouldcall it Manifesto.
Speaker 3 (53:11):
Uh, one Jew for the third.
This was one seven different tothe end of those actually
created and they all have a name.
You know, I usually call it um.
Speaker 2 (53:15):
Mephesto Hook and Sinker Hook and Sinker Hook Line
and.
Speaker 3 (53:16):
Sinker, that's me.
I don't like being hooked lineand sinker, I like addendum.
Speaker 4 (53:26):
I always edit this, just a little more, just a
little more.
Speaker 2 (53:28):
No, that's a little for me, sorry.
Speaker 3 (53:31):
I did, I did, we still got it.
When I heard that Manifest wasout this girl I was genuinely
sad.
Yeah, no, a little more, alittle more.
Yeah, geez, we're fucking withher.
Clean up, I stuff.
Okay, I can't think about this.
The new way to shit anymore.
Told us less of that to best go.
(53:54):
That's one half, but yeah, muchmore like a porch, almost
there's the.
There's the the peps bites atthe end on the finish.
I'm not saying you don't eatthe salt, but you do close with.
Speaker 2 (54:17):
Yeah.
Speaker 3 (54:19):
Is there more in this one?
More girls?
Speaker 5 (54:22):
More bear holes oh.
Speaker 3 (54:32):
It's a honey.
There's just that little bit ofthat.
Speaker 5 (54:34):
That's off to the second batch.
Speaker 3 (54:36):
Oh yeah, I don't get that at all.
Speaker 2 (54:37):
No, it's a bath, but that's not like finishes Because
you're allergic to pepper andso, yeah, you don't have a good,
so you don't.
In bourbon there's not actuallypepper, probably because you're
allergic to pepper and so youjust oh yeah, you don't have a
good no, so you don't.
Speaker 3 (54:48):
In bourbon.
There's not actually pepper,there's not.
Speaker 1 (54:50):
I'm not just saying I don't get that at all.
Speaker 3 (54:52):
I totally get that.
The apple opinion, not thebeans.
There's no salsa aspect of it.
There's still the pepperyaspect.
Speaker 5 (55:09):
And the dark chili.
No, you Did you get that littleeffect on it.
Speaker 2 (55:11):
It was about two weeks ago I was thinking for
manifesto.
I believe you said salsa.
I was like damn I wish I had abottle.
Speaker 5 (55:16):
I wasn't keeping that seal because I wanted to try it
.
It contacted me.
Speaker 3 (55:22):
I brought my bottle For me, like I said, I actually
ate it with tips.
Speaker 2 (55:27):
It was really delicious.
Speaker 3 (55:28):
There's not many freaking red-time drinkers.
It's tequila, or you know whatI mean, so it was kinda cool.
Speaker 4 (55:34):
You don't ever see salsa just right away on a
four-wheel.
Speaker 2 (55:38):
It's not.
Speaker 4 (55:39):
You need to put as much as you are to make that
connection.
You know, just earlier was allthe cigarettes you don't really
see that off the wheel and Ilost something for somebody I
will second you said alsoearlier I was like I could see,
like it makes sense, like Iwouldn't have made that on my
own.
But when you said it, yeah, Imean I can I actually have that
(55:59):
method?
Speaker 3 (55:59):
so if I wouldn't taste it's so unique.
I had a couple other ones, thatone it's like and that's what I
love about briskies they'rejust they're.
You know there's the classicflavors of caramel and vanilla,
so I don't have to work hard onthe ones that I like, and the
butter brisket are my favorite,but I don't care what you just
all kiss on because I'm like afit, straight guy.
Speaker 2 (56:20):
The gentleman that were here when we got here is
the rise, the rise.
You know you're right.
Speaker 3 (56:37):
So, as it is the rise , the rise, you know you're
right.
Speaker 2 (56:40):
So you know, it's just a.
I mean it's being run on itsworks or anything.
Speaker 3 (56:45):
Yeah, it's not a hard week and you're more than
saying you know for it, butyou're kind of playing your
media was just not the brainsfor it as well, just the profile
all right, so are we finished,towards the room, or is that it?
Speaker 5 (56:59):
oh, I think this is that a single barrel, one single
barrel.
Speaker 3 (57:01):
Up there, we'll finish up.
Speaker 2 (57:02):
See, there you go, I'm going to stop.
Speaker 3 (57:05):
I'm going to stop.
Oh, I'm going to stop.
Yes.
Speaker 2 (57:09):
Everybody just so you know you'll be getting some
horse, because we are drinkingthe whiskey here and Nob's here,
is going to be using and usingthe not just shorts, but at the
Thursday party I'll be there,I'll be at the party but I want
you to get stuff.
Speaker 3 (57:30):
Greenfish promotional video.
I've seen those the whole timeyeah, I mean, believe it or not,
just from a standpoint.
You're paying me a lot, I don't, there's no budget, but he's my
son so I figured you know, Idon't have to pay him.
No, that's the definition isthat we're doing something for
(57:54):
him that he will then earn backand normally a father that he
does that.
What less than what?
Five years ago I didn't.
I hate it.
Speaker 2 (58:03):
Oh, that's so nice he's called Knox.
Speaker 3 (58:05):
I hate it.
This is why it's called Knox.
For his birthday I have anopresi barrel that was basically
bottled on my birthday.
There it was on his birthday.
Sorry, barreled on yourbirthday, Barreled on my
birthday.
Speaker 2 (58:18):
No, no, no, no it was bottled.
Speaker 3 (58:20):
No, it was bottled on your birthday.
Speaker 2 (58:22):
I still have the bottle.
Speaker 3 (58:24):
Because it wasn't a 21-year-old bourbon.
If it was on your birthday, itwould be a 21-year-old bottle.
But he didn't.
He was a d*** and he alwayssaid I'm a gin guy.
A gin guy, that's the bottlewhere he was, you know.
And he realized that bourbonand I treated that bottle so
dirty.
Speaker 2 (58:44):
I put it in root beer .
Speaker 3 (58:46):
Oh, I was making bourbon root beer floats and all
this stuff.
Well that's good enough.
But I came back and I'm like goahead, I keep telling him that
there's a metal aspect of theherb that does this with gin in
the cup.
It's that barrel, the aging,and that there is, it abuses it
(59:08):
and you basically eat it likeone or eight, or it's actually
healthy.
You'd be the old whiskey, theonly medicine on the plank.
They put in everything tryingto save you and definitely
you're feeling a little under.
You know weather and you have afour before you go to bed.
A lot of times you've gotnothing, whereas if you like, oh
, I think I've got a cold.
So I mean.
So I mean the accident duringthe look that is to the pole is
in everything there's.
(59:33):
There's a mid-ass wiki plus achar filters out the impurities
of the cell.
I mean, who's in a couple ofdays?
You know Gargle?
Yeah, all right, everybody,just do it.
Let's thank you.
Great to meet you, kyle andIsaac, and thank you so much.
And we're going to finish thisup wwwactuallyburberryboyscom.
Check us out on all the studyand also on Spotify, iheart and
(59:56):
Apple.
Remember good bourbon?
You actually have to turn on myspeaker.
Okay yeah, is it going to startringing again?
Let's see if I can get thiscall out on the line it's just
my voice.
Speaker 2 (01:00:09):
It's so dumb.
Speaker 3 (01:00:10):
All right.
Good burgers equals good timesand good things.
Make sure to drink and driveand live your life comfortably.
Ai is going to take us.
Speaker 2 (01:00:24):
Yeah, right, right, yeah right.
Our TikTok channel needs a fuse.
Speaker 4 (01:00:44):
No, we need a fuse.
I heard their intro and I waslike we have a super.
Speaker 1 (01:00:52):
Super, I will.
Speaker 4 (01:00:53):
Wait, this is my.
I'll give you my opinion justright after this Disgusting
bourbon.
All right, I'm stopping.
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