Randy and Tiny explore the true meaning of craft distilleries and what distinguishes authentic craft operations from marketing gimmicks. They delve into personal experiences with Iron Fish Distillery in Michigan and St. Augustine Distillery in Florida, highlighting how these operations represent the soul of American craft whiskey.
• Craft distilleries aren't just about size but about commitment to authentic processes, community engagement, and offering immersive visitor experiences
• True craft distillers typically own and operate their stills, grow or locally source ingredients, and maintain independence from corporate ownership
• Iron Fish Distillery exemplifies farm-based craft production, growing their own rye that becomes part of their distinctive whiskeys
• The Mad Angler Manifesto showcases craft creativity with its unique seven-whiskey blend and balanced four-grain profile
• St. Augustine Distillery demonstrates how craft operations often preserve historic buildings and create community gathering spaces
• Small batch production allows craft distillers to take creative risks impossible for large producers
• Regional climate differences create unique aging environments that contribute to distinctly local whiskey profiles
• Many of today's craft distilleries could become tomorrow's heritage brands as they gain age and experience
Visit www.scotchiebourbonboys.com for merchandise including t-shirts and Glen Cairns. Check out Bourbon Capital Academy's educational experiences in Bardstown for the perfect introduction to bourbon country.
The true essence of craft distilling isn't found in marketing materials—it's written in golden fields of rye, preserved in century-old buildings, and most importantly, created by passionate individuals committed to authentic spirits production. This episode peels back the label to reveal what makes a genuine craft distillery and why these producers represent the soul of American whiskey innovation.
Randy "The Whiskey Doc" joins Tiny to explore the distinction between authentic craft distillers and those merely wearing the craft label. Through their personal experiences at Iron Fish Distillery in northern Michigan and St. Augustine Distillery in Florida, they showcase how true craft operations are transforming communities while creating distinctive spirits.
Iron Fish exemplifies farm-based distilling, where rye grown on-site becomes part of their whiskey, including their remarkable Mad Angler Manifesto—a seven-whiskey blend that defies convention with nearly equal parts corn, rye, barley, and wheat. Meanwhile, St. Augustine demonstrates how craft distilleries often preserve historical architecture, with their operation housed in a 1907 ice plant saved by twenty local families who banded together to create something meaningful.
Beyond the romance lies practical realities that shape craft whiskey. Regional climate differences impact aging conditions, smaller production allows for creative risk-taking impossible at larger scales, and community integration means these distilleries become far more than just production facilities—they're destinations that celebrate local heritage while creating new traditions.
Whether you're a whiskey enthusiast curious about the craft movement or someone who appreciates the stories behind your spirits, this conversation offers genuine insight into an industry where authenticity
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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.
At both locations.
Their barrel picks all day,every day, every day, like none
(00:24):
other.
Each location features stationswith five barrels, each
featuring their pot, distilledbourbons and rye.
Once the barrels have beenthieved and tasted, you can make
a selection and feed your ownbottle.
A day at whiskey thief, withtheir friendly staff and
ownership, will ensure you manygood times with good friends and
(00:44):
family.
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
We'll be, we do.
Speaker 2 (01:25):
We're drinking every drink, man.
We talk songs, but we'retelling the truth.
Yeah, we're the Scotchy BurdenBoys.
We race to hell to make thissong go.
Yeah, we're the Scotchy BurdenBoys.
We're here to have fun and we,hopeanny boys, we're here to
have fun, can't we go?
We're here to have fun, yeah.
Speaker 1 (02:11):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys.
Again, it looked like it frozeon Facebook, which was kind of
bizarre.
I don't know why.
It looked like it said pause,but I didn't want to do anything
.
It must be something that I do.
And now we're back to oh, thatmessed everything up.
(02:33):
Now let's see if I could get itback to where it was right.
Let's see Facebook view gallery.
Facebook view gallery.
Now let's go back to speaker.
All right, hopefully that'll bewhat it is, but it seemed to
(02:54):
you see that now it's now on youon facebook.
It looks like it's just me upthere.
We go, I got it back there, yougo.
Yep, all right, nope, oh, let'ssee, I'll put it back to
gallery.
You can see that.
I'll try it one more time.
Is it back to just me talking?
(03:15):
Yeah, let's try it gallery, andthen back to speaker.
I'll try it one more time andsee if that does it.
All right, anyways, um, asusual.
Uh, welcome to this podcast ofthe scotchy bourbon boys.
Tonight we have the whiskeydoctor in the house hey, randy,
(03:38):
great to be here.
Speaker 3 (03:39):
Thank y'all for for having me.
This is going to be a reallyexciting podcast because we're
looking at one of my favoritethings, which is craft
distilleries.
Speaker 1 (03:49):
Yeah, and you're not on.
You're going to be on, Ibelieve, tuesday, august 5th,
for Whiskey Without Borders,which is your standard thing.
But you, you know, when youfound out it was craft
distilleries and you knew thatSupernation CT were going to
leave me high and dry, so youoffered to come on tonight and I
(04:12):
graciously accepted Welcome,welcome.
So all right.
So tonight, that's what it is.
We're going to be talking smallcraft distilleries and what it
means to us.
We're going to be talking smallcraft distilleries and what it
means to us because there's somany different meanings of what.
That kind of.
What does it really mean andwho are the true small craft
(04:34):
distilleries and who are?
Are they pretending?
Are they big money supporting?
You know what makes up a smallcraft distillery and you know we
could talk about that as we goforward.
But rememberwwwscotchiebourbonboyscom for
(04:54):
all things Scotchie Bourbon Boys.
And then T-shirts Glen Cairns,like I'm drinking out of tonight
, and check the website out.
I will be getting the CrystalGlen Caring Club up there soon
too.
I keep having to do changes tothe website.
It's all ready to go, but it'sjust like I always work with
(05:15):
Roxy and Roxy's been really busy, so hopefully looking forward
to sometime in August gettingthat updated, and then also
check us out on facebook,youtube, instagram and x also
the major podcast formats mainlyapple, I heart, spotify, but
any other podcast format thatyou're listening to.
We're probably there.
(05:36):
Uh, and remember, no matterwhether you uh watch us or
listen to us, make sure youlisten, like, comment, subscribe
and leave good feedback.
So, as we go in now tonight,there's a couple things I wanted
to cover before we get intothis, and one of them is that I
(06:01):
got a press release from aboutfrom explore bardstown, bourbon.
Um, there is going to be thebourbon capital academy, um,
which they are doing theirtwo-hour educational experience.
(06:22):
Uh, they're offering it.
They're they.
They announced it in may.
It's called bourbon inbardstown and it's offered to
people coming down for uhtouring in the bardstown area,
touring the distilleries, andit's kind of like a saturday
it's a saturday morning at 10 am, it's's a Saturday morning
(06:45):
kickoff, kind of thing beforeyou go off to the distilleries
for your tours.
Now, what they said, it's atwo-hour educational experience.
It's offered in the recentlyrenovated Brendiamo Penthouse in
historic Spalding Hall.
Renovated Brendiamo Penthousein historic Spalding Hall.
(07:10):
Attendees start with a guidedtour of the Oscar Goetz Museum
of Bourbon history and that ison the first floor, and then the
Kentucky Bourbon Festivaloffices are up in the Brendiamo
Penthouse.
So you get the whole tour ofthe building basically, and then
in the basement is therickhouse restaurant.
So if you're done, you couldprobably have lunch before you
go off.
(07:30):
You know touring and then itgives you um, then you then,
after you take the tour in themuseum and you get a lot of
history there, then you diveinto the history of Bardstown,
taking an old school versus anew school with an innovative
(07:54):
tasting.
So you're going to basicallytaste the older and the newer up
against each other and thenattendees learn about Bourbon,
bardstown and so much more,preparing you to fully enjoy
distillery tours and thetastings that come with them.
Designed to be the perfectkickoff to a day at the
(08:17):
distilleries.
Bourbon Capital Academy'sBourbon in Bardstown is offered
at 10 am on Saturdays, with fivemore opportunities this year.
Bardstown is offered at 10 amon Saturdays, with five more
opportunities this year August2nd, september 7th, october 25th
, november 22nd and December20th.
You can check it out at theBourbon Capital Academy.
(08:38):
Sign up for those and let's see.
Completing.
The course comes with aBardstown Distillers Map, a
branded glass tasting notebookand more.
It's $85 per person.
Partner distilleries of theBourbon Capital Academy include
(09:00):
Bardstown Bourbon Company 1792,barton's, heaven Hill, james B
Beam Distilling Company, logStill Distillery, lux Row
Distillery, maker's Mark, oldSteelhouse Distillery and
Preservation Distillery.
So check that out.
That is something to reallycheck out.
It seems to be something thateverybody would want to do.
(09:23):
It's reasonably priced.
You're getting a tasting.
It's two hours, you know, andyou're getting a.
You get to go to the museum.
You know there's and you're upthere in a, really one of the
coolest places in Bardstown, upat the Brendiamo penthouse.
So you should check that out ifyou're going to be in the area
(09:44):
in August 2nd, september 27th,october 25th, november 22nd and
December 20th.
Check the website foravailability.
So there we go.
Did you know about that, randy,or Whiskey Doc?
I had not heard about thatWhiskey Dock.
Speaker 3 (10:01):
I had not heard about that.
But for those of us that areearly risers on Saturday, you
can actually go get in line atHeaven Hill or some of the other
places that might be puttingthings out and then still head
straight on over there and makeyour 10 o'clock, so that would
work out well.
Speaker 1 (10:19):
Yeah, definitely, although I don't think Kevin
Hill opens till 11.
If I'm not mistaken, saturday.
Speaker 3 (10:28):
Yeah, they normally open at 9.30, I think Full
screen On Sundays they openlater, okay.
Speaker 1 (10:38):
Let's go with gallery , all right, we're going to go,
gallery for everybody, all right.
So what I wanted to say let'swell.
So I've got a couple of thingstonight.
You basically what would yousay?
You said you wanted to.
(11:01):
We kind of got together and youwant to promote a distillery
and I'm going to promote adistillery and we'll after that
we'll get into the discussion ofwhat, because we're both
promoting a craft distillery.
We really think is a craftdistillery, and there's reasons
(11:23):
why I, um, some craftdistilleries, really, what would
you say?
Own that category, right, andthen one.
I mean the main thing is is yougotta have to be a craft
distillery?
In my, my opinion, an actualcraft distillery.
You got to have a distillerywith an experience, you know,
(11:48):
and where people can go and seewhat you're doing.
Whether it's in a, whether it'sin a strip mall or it's in a
its own building or it's on afarm, it's just there's got to
be an aspect of the craftdistillery that you can
experience.
That's just my opinion.
There's so many different waysto do this and one of the things
(12:17):
I really believe is distillingyour own whiskey, even though
you might have to get through it, you know, to get to the aged
stuff you have as a craftdistillery.
One of the things why they're,one of the reasons why they're
called craft distillers, isbecause they're damn crafty on
(12:37):
what they do.
Speaker 3 (12:39):
You know, one of the things that I think of that
really two things that make acraft distillery that I think of
that really, two things thatmake a craft distillery,
generally speaking is they'renot corporately owned, they're
individually owned or they'reowned by a family or a small
group.
So they're not, you know,they're not owned by a
multi-billion dollar corporationlike some of these big boys
(13:03):
that we know.
Also, they tend to be smaller,obviously, because they're not
multi-billion dollars, or atleast they don't start off that
way.
We've got some folks on tonightthat actually own craft
distilleries and I would betthey would be glad to tell you
that they didn't start off withseveral billion dollars in their
pocket to start it.
But those are two of the thingsand those are the kind of
(13:28):
things that really create thatexperience that you're talking
about, the fact that you get tomeet and talk with the owners
and the distillers, andsometimes that's the same person
, Sometimes it's not, butsometimes it is.
And so you find the story.
The St Augustine distillery,which is one down here in
(13:48):
Florida that I'll talk about,started partially as a community
project to save a building thatwas a historic building, and
we'll talk about that later.
I'll hush and let you say alittle bit more, but that's some
of the things that I think ofthat make a distillery a craft
distillery more.
Speaker 1 (14:04):
But that's, that's some of the things that I think
of that make a distillery acraft distillery.
So the the one.
What made me come up with thisidea, honestly, is right now, uh
, this past weekend I went up tosee my son uh knobs in in uh
michigan and he's out ofThompsonville, which is right,
(14:24):
probably about 35 minutes out ofTraverse City, it's about 15
minutes out of Interlochen, andso up in that area there is a
lot of vacation.
It's a vacation town, avacation community.
Now Thompsonville's more uh,you know, it's more of a, a town
(14:50):
with uh, a township, it's likethat, and it's right next to the
Crystal Ridge Crystal Mountainuh ski resort, which is one of
the biggest ski resorts inmichigan.
Um, he's right up there nearlake, 15 minutes away from lake
michigan.
We did a bunch of things, but Iwas looking at, I did a post
(15:12):
and someone responded with aniron fish bottle like this, and
I was looking at it and it saidthompsonville, michigan, and I'm
like I've had the.
About three years ago, me andwhiskey did uh what we were
doing our uh rapid tastings andone of them was an iron fish
(15:39):
maple cask finish whiskey.
Now, three years ago I wascompletely out on flavored type
whiskeys and maple cast.
Uh, we, I even talked to jeffthe coo there and when you're
dealing with a maple syrup cast,the one thing about a maple
(16:00):
barrel and why maple syrupwhiskey, uh, or bourbon finished
in whiskey cast with maplesyrup is it's you can't get that
dry.
When you get that, that youcan't get all the maple syrup
out.
And when you get the barrelfrom the, the syrup company who
was aging their syrup in yourbourbon barrel so that you could
(16:22):
, they could produce bourbonbarrel aged syrup, you get that.
You get that barrel back,you're gonna have unless you're
gonna wait 10 years for it todry out syrup just doesn't dry
out of that barrel.
So that is a certain amount ofthe maple syrup.
It's just going to be going in,which makes it good.
So for me a lot of times themaple syrup ones are a little
(16:44):
bit too much.
I did like decadence and thisone in the rapid tasting I
wasn't a huge fan of at the time, three years ago.
Now, fast forward to this pastweekend.
They're going to be turningnine years old on labor day
weekend invited me up for that,but I'm going to, on labor day
weekend, be headed down tokentucky for kentucky bourbon
(17:06):
festival this year.
So I won't be able to do that,but I'm going back in august and
iron fish it's I.
I I just grabbed my son.
We spent the whole day on thelake with with my grandson and
my granddaughter went to dinner.
We came back.
My wife's like well, I'll watchthe kids, roxy's like I can
watch kids while you and um, itwas, uh, my son and my
(17:31):
daughter-in-law and we went overto check it out.
Now it's it's leads.
You go there.
It's 10 minutes from his houseand five minutes is on a dirt
road leading up to the farm thatthey have.
Now the coolest thing is is thatat this is the time that all
the rye, uh, that they'regrowing on the farm is getting
(17:57):
ready to be harvest.
It has turned this gold,beautiful golden color, and you
know the difference.
And they do grow some wheat,they grow some rye.
They initially sourced, to getthrough this, to get to this
nine-year point, ironfish.
This right here is sourced withMGP mixed with what they're
(18:18):
doing, so it's their distilledproduct.
They were doing three to fourbarrels a day.
That is their production.
Right now they've got, um, two,three rick houses.
They just put in their justnewest one and um, but they have
(18:40):
this other product which iscalled mad ang, and I'm going to
go over this real quick andtalk about Mad Angler because
this is what, in my opinion, howthis craft distillery, they did
their own thing.
They were sourcing to getthrough to their own stuff
(19:01):
Spirit of French Lick kind ofdoes that also.
They source to get through thattype thing.
But the mad angler really toldme that this was a craft
distillery and I am going toshare a quick video and let's
see, let's take this over here,and let's see, let's take this
(19:24):
over here and let's see Uh-uh,uh-uh, uh-uh.
I think that's it.
I want to say, yes, that's gotto be it.
Share All right.
There it is, let's see.
(19:44):
All right, this is the bottle.
I have the mad angler manifesto.
Now this is the mad their brandright here and I will full
screen that and play.
Speaker 4 (20:19):
It takes a lot of time and it takes patience to do
something well.
And it takes patience to dosomething well.
I don't remember, actually, thefirst mad angler poem I wrote,
but when I think back about it Iwas mad.
I'm still mad crazy, I hope inthe right ways.
But also I'm mad about what'shappened to rivers.
(20:41):
Every major river in thecountry is probably undersea.
You know, I don't know anythingabout distilling at all, but to
me it's all about.
You have an idea in your mindabout what you want, and so that
(21:02):
idea is translated here.
It's translated into yourtongue, into your taste buds,
and so when you think about thelocally sourced grains and the
water coming out of the aquifer,that water's been around a long
time that aspect of it, thewildness, is embedded in this
product, in this whiskey.
It's there.
Consider wholly the wildness ofa place in your hand and then
(21:34):
tossing it back, dreaming ofrivers, wild fish, pure water.
The spirit luminous inside youallowed to roam where it wishes.
In that angle, that fish isthere.
The spirit luminous inside youallowed to roam where it wishes,
in that angle, that fishingstick.
Speaker 2 (21:52):
Again, we should go fishing.
Speaker 1 (22:09):
Alright, I don't know if you can see that on Facebook
, but let's.
Speaker 3 (22:12):
So that was kind of cool.
Could you see that, randy?
All right, all we could see wasthe screen behind you I could
see it on the TV.
Speaker 1 (22:17):
I couldn't see it All right, so what I'm going to do?
Really interesting though, butI'm going to let you see it on
the screen behind me.
Now, on this one, this is theirmanifesto, and it's kind of
cool because there it is nowthat you can see better now
(22:39):
because we're split screen rightyeah, in the kingdom of fish, a
manifesto.
Speaker 4 (22:51):
The water's singing never ceases, assuming its tempo
from the current Words risingout of gravel beds, the sky
gossamer, every cloud passing asif carrying a story.
This sacred place of origins,the ancient ones living along
the riverbank in their invisiblehuts of silence.
On occasion, one of them risesfrom prayer and another, wild,
(23:14):
pure fish, tattooed with lightand color, pulses from their
hands into the river.
Enter this kingdom if yourheart is true enough, if you
believe that rivers are holyveins, if you discern the weight
of your soul sheltered insidethe currents, dwell here if you
believe the truth of the worldis written on the skins of holy
(23:35):
fish, brook, trout, brownrainbow.
They're flashed like a suddenburst of stained glass in the
wash of it all.
Sudden burst of stained glassand the wash of it all, matt
Angler a manifesto in thekingdom of fish.
Speaker 1 (23:57):
That's definitely a.
Oh, they call me Flubber.
I gotta turn that one off.
That was better, right, okay,now I gotta get off full screen.
There we go, I'm.
I'm doing my best here, folks.
All right, we're back up.
All right, there we go, um thatone.
(24:18):
So that to me, with that though, that video, and them pairing
with this fisherman, a writerand you know, and basically a
poet who appreciates thenorthern, uh, michigan fish
fishing, uh, trout fishingaspect, and they made this.
(24:41):
He worked with the blender.
He doesn't know how to distill,but they worked in this.
This one that I've got, it's aseven whiskey blend.
It's made from seven differentwhiskeys, so I'll go back into
it a little bit heavier once youtalk about your craft
distillery, but I mean to methat is the.
(25:04):
This place is the essence.
It's a farm that's growingwheat and mad angler is the the
brand that uses only sourcedfrom their farm rise and they're
, and then they pull cornlocally and they pull their
wheat locally and it's all local, whereas the iron fish is
partially MGP and they think itmight always be partially MGP,
(25:28):
but as they make more and morebarrels, they'll be able to
substitute more and more of whatthey're doing.
But that Mad Angler brand to meand what they're doing and
getting, it's the grain-to-glassthing that's happening and
that's where you get into thosesmall craft distilleries and the
bottles and their little clubthat they have, their club for,
(25:50):
you know, purchasing somespecial barrel picks or their
their barrel proof release oftheir other whiskeys.
So that's kind of what what thesmall craft distillery means to
me.
Speaker 3 (26:05):
You know that's exactly right.
But one of the things I wasreading that's interesting you
don't have to be on a 100-acrefarm, like a lot of these
distilleries are.
The St Augustine Distillery isactually a 13,000-square-foot
former ice plant.
The building was built in 1907,so it's 118 years old now.
Speaker 1 (26:27):
Is it on a river?
Speaker 3 (26:29):
And the two owners of the distillery would drive by
this building and see it andthey decided they wanted to be
able to preserve the building.
And they and some other folksin the community the 20 families
got together to basically savethat building and start a
distillery.
They had to go through andmodernize it while still keeping
(26:49):
the ancient characteristics ofit.
They had to get permission,obviously from the state, had to
learn the industry Neither onehad really been in the industry
before, as far as I know andthey found a couple of industry
experts and went out and talkedto them.
It's amazing, the people youknow.
I've been doing this to alittle over two years now and
I've been to probably over ahundred distilleries and many of
(27:13):
them, especially some of thebig boys.
I'll go in and say hi, you knowI'm Randy Ford.
I've worked with St AugustineDistillery before because I
worked with them as a taster inTotal Wines.
I would go into Total Wines andI would share their bottles,
everything from their lowestprice up to this one which is
their highest price or one oftheir highest-priced bottles,
and people would say, oh yeah,we met Phil, we met Mike.
(27:33):
When they were first startingthey came up and picked our
brains or we got together withthem and shared information.
And I'm talking Peerless toldme that.
I was told that by the guys atWhiskey Thief.
I was told that by a lot offolks about how they all just
collaborated and shared theirknowledge.
Bardstown, buffalo Trace, justa lot of different places.
(27:55):
They went and talked.
They were thinking about doinga Sherry Oloroso cask for some
of their finished whiskeys andthey went over to Europe, to
Spain, with somebody that's bigin the industry to meet the
right people and they found outthere was a years-long waiting
(28:16):
list.
They came back and they weretalking to eating lunch with the
guy down the street literallytwo blocks away, that owns St
Sebastian Winery and he said youknow, we've got a port wine
that we make and we need barrelsfor it.
Why don't we see what we can do?
A port wine that we make and weneed barrels for it, why don't
we see what we can do?
So their port finish is madefrom barrels that are stored in
the St Augustine barrels twoblocks away.
(28:41):
So they conserve energy, theyconserve carbon footprint by
being that close.
They use Florida corn, they useFlorida wheat, they use Florida
sugar cane, because they alsomake vodka, and they make sugar
cane vodka and they make rum andthey make gin.
They make some of the best ginthat I've ever had and they
(29:02):
started off instead of doinglike a lot of these others and
getting other people's juice andsourcing their juice from
somebody.
They just started off withmaking vodka because you don't
have to have any wait time onthat.
They make vodka, gin and rumand start putting their whiskeys
out after two years.
Now a two-year-old whiskey isnot as good as some of their new
(29:23):
stuff that's been out.
Now they're making 10-yearstuff, which is really, really
good.
I've noticed just in the twoand a half years I've been with
them they're getting a lot, lotbetter.
Just that extra age makes ahuge difference and you know I
really enjoy that.
I enjoy the story and that, likeyou were saying earlier, that's
part of what makes the craftjust so cool is the story and
(29:43):
generally with it.
You know we can hear, we canhear the story of amartili, but
let's face it, most of usweren't around during h taylor's
time and mrt lee's time.
We just weren't right.
But we're around during greg'stime, we're around during phil's
time.
You know we're around.
The people are doing it nowwith these small craft
distilleries.
We get to live the history withthem, which is what's huge.
Well, I like so much about itand people don't realize that.
Speaker 1 (30:06):
You know when you're, when you're starting out
something, you know that will,jacob.
When you're starting outsomething, you know Jacob Beam,
I mean, when he was doing histhing it was a small farm craft
distillery and it turned.
(30:26):
You know who knows whatdistillery is going to explode
and eventually, you know.
You look at Wilderness Trail,they've sold, you know, and that
is when they sell out to a bigcorporation.
It's just going to get bigger.
And so there's a lot ofdistilleries that will do a
brand and then sell the brandyou know, and then sell the
(30:51):
brand, uh, you know.
And so the one thing I want tosay is it's hard.
It's like I look at you can bea smaller distiller and you
could be contract distilling andpromoting a brand and making
some damn good whiskey.
Or you can be, uh, ndr, youknow, non-dist, an ndp,
(31:13):
non-distilling producer, and youcould be buying stuff and
blending and making some damngood whiskey.
But that doesn't mean yourcraft to me is you've got a pot
still or a column still, um, andyou're just and you're
distilling the barrels andyou're aging the barrels on a
small.
So your batches are going to bethree barrel batches or four
(31:38):
barrel batches or five.
Uh, now it's like this the,this iron fish, the.
It was just the epitome, thewhole experience.
You know, I didn't even knowwho, um, jeff was until I met
him.
Uh, and he, I met him at theend.
(32:03):
I first did a a flight with myson.
We, we both got a coupledifferent things in the same.
We liked, liked some things.
I was impressed.
So then we went over and didanother small flight at the
event that they were having.
They told us to go over thereand when I was on the small
flight, the last pour, jeff hadcome over.
I mentioned we were theScotchie Bourbon Boys and I
(32:27):
really think that even the wholeexperience was so cool and how
friendly and open he was to showus around, even though the
tours were over.
He gave us a tour, he let ustaste the whiskey, told us what
they were doing, showed us whatthey were doing.
You know, when you go on theirfarm, while you're passing a
(32:48):
field with rye in it it saysthis is the next 52 barrels of
rye we're going to make, or thisis the next 32 barrels of
bourbon.
Um, you know, rye bourbon we'regoing to make, or this is the
next 12 barrels of weeded, youknow they, and so that they
actually have little signs infront of the field.
(33:09):
And it was cool to see thewhole field.
It was a gorgeous, gorgeousevening, family orientated, I
mean.
Another great craft distilleryto me is starlight.
I mean that is on a farm thatthey source fruits, apple
picking, they got vineyards,they've got, you know, they got
the whole thing going.
They all live, you know, andit's a little bit bigger, but
(33:30):
it's still craft.
You know what I mean and youknow that's just one thing, that
you know what.
What to me is, there's craftdistilleries that are defined in
the rules, but then there's thesmall craft distilleries that
are the, the pure truth ofdistilling.
(33:53):
You know, and I think when alanbishop was at spirit of french
lake and they're now at oldhomestead, he is definitely a
craft distiller.
Uh, craft distillers,distilleries, don't mass produce
the whiskey.
They might get to the pointwhere they start mass producing.
I I mean it is an evolution.
I think all of them, when theystart off, want to be able to
(34:17):
make a really good product andtake it up to the size.
Don't you think, randy I meanthe distillers themselves either
want to make a brand that theyeventually sell off, or they
want to take that brand to thelevel of where they you know, to
a level of where they want tobe correct but you know that's
that's true.
Speaker 3 (34:35):
There are, I know, a couple of distilleries that
don't have those aspirations,but they're people that started
later or have already done that,and they just want to produce a
superior product, a productthat's distinctive, that a
product that has their stamp onit, if you will, and that's
their goal is let's make thisparticular product.
They're not out there trying tomake something to sell to the
(34:56):
masses, necessarily.
They're out there to makesomething that is just wonderful
.
There's a distillery and I'mjust going to mention real
briefly out near Ocala.
They make this product righthere.
It's a fish hog distillery.
This is made by Silver QueenCorn and I'm having a hard time
with my camera, but this isgrown the corn.
(35:17):
I could literally look and seewhere the corn was grown from
where I was sitting.
I could turn my head and watch.
They grew like 40 acres worthof corn, but he's very small.
He built his own still.
He's had it inspected andeverything, but he literally
built his own still.
But that's not the normal,that's.
This one guy really wants to dothis and the whole idea between
(35:38):
what he's doing and what othercraft distillers do is they want
to make something that'sspecial, something that people
can really enjoy.
Speaker 1 (35:45):
Yeah, now Alan Bishop , at Old Homestead, when he was
at French Lick he dealt with thestills that they put in At Old
Homestead.
He assembled and purchased andassembled and built all of his
stills because he has, you know,gin baskets and whiskey baskets
(36:11):
all over the place.
How he goes about it.
Now, ricky Edwards had twothings Is there a difference
from wheat from Iowa, from wheatfrom Ohio, from wheat from
Kentucky or Indiana?
(36:32):
And that's where you get intothe terroir which these craft
distilleries are going tobasically have.
And I will say that whiskeyfrom Indiana definitely tastes a
little bit different thanwhiskey from Kentucky.
And whether it's the fact thatit's being done on a pot still
or it's a column still and thattype of thing.
So there's no doubt Plus, like,like you said, said this craft
distillery with this mad anglerthis is the manifesto the seven
(36:55):
different whiskeys put togetherto come up, and I'm gonna do on
this one, I'm going to do theold louisville whiskey company,
uh barrel bottle breakdown onthis real quick, because what
you said is exactly why a craftdistillery like this, this
particular bottle, with theseven whiskey blend, they didn't
(37:19):
have the rules.
You know most places if they'regoing to this and try to get it
to the masses.
You're talking about.
You know thousands andthousands of gallons that you'd
have to bank on to know ifpeople are going to like it.
(37:41):
Where this blend is probablyseven barrels that were put
together right and if not, that.
But if it's not the same riskthat they take when you're
dealing, the little guys can bemore creative because of the
fact of how they're on a smallerscale and then their production
(38:05):
and their distribution issmaller, they don't have to
worry about getting it out tothe masses.
A lot of distilleries, likeHeaven Hill which is, when they
do something like this, they doit distillery release only,
which then they don't have totake the chance on, but they're
set up for making large, smallbatches or large batches.
(38:28):
So when they do that that's oneof the reasons why they
basically Jim Beam went out andbuilt another distillery that
wasn't the size of these giantcolumn stills, it was more of a
craft still so that Freddiecould mess around on it and come
up with something that cancompete with the craft
(38:50):
distilleries.
So that's even unique in itself, right?
Speaker 3 (38:55):
Yes, you know some distilleries, for instance, and
I'd show you the GarrisonBrothers I went out there this
weekend to pick this bottle up.
This is their Guadalupe CastStrength and they use generally
a variety of different barrels.
A lot of times they use 15gallons for their single barrel
(39:16):
products.
So they don't have to risk.
You know, 53 gallons, they use53, they use 25, 27 and also 30
gallons, depending on whatthey're doing, but they're able
to make stuff, especially tostart off with in smaller
batches.
So so, like you said, theydon't have the risk there.
So that's a very nice factor.
Speaker 1 (39:33):
Yeah, and then John was saying Frey Ranch Whiskey
Acres, which is out by him.
You know, sometimes RickyEdwards saying, well, maybe it's
the water he says all whiskeycomes from a good story that
people will purchase.
Well, some of the stories arebetter than others, right.
(39:55):
But you know the ownership atIron Fish, the story isn't the
people, the owners that startedit, it's the community and it's
the land.
It's their story, right.
And so you know there'sdifferent stories for all
different things.
And when you're a craftdistiller, I think you really
(40:16):
get into, for instance, Ibelieve, glen's Creek.
You've met Dave there.
I mean that is the epitome of acraft distillery.
You know, while you're there,alarms are going off.
It's got its own mad scientistwhole thing going there and its
own story.
It's in the old old crowdistillery, right next door to
(40:37):
castling key.
I mean there's some reallyspectacular things that go on
there and those are.
I really think, like you said,it doesn't have to be a farm,
but it has to be some sort ofsacrifice or, um, no, not
sacrifice commitment to the, thewhiskey itself.
(40:58):
And usually, if you're going tomake that commitment when you
got to put, you make acommitment to the community
around you and that's what youknow with, with buying the old
ice house and fixing it, makingit work.
That's a commitment to thecommunity.
You know, when you're farmingyour own wheat and grains,
(41:19):
that's a commitment to thecommunity too.
It takes, you know, not only doyou have to have distillery
workers.
There's a restaurant on site,site and you need the servers
and the, the front house, andthen you need a back house,
cooks you, and then you got afarm.
So you need a farmer andsometimes ownership's that, but
(41:41):
you know, but still farmequipment.
It's a whole commitment to thecommunity and people and jobs
and that kind of thing.
And that's one of the thingsthat I always like.
This you know small, if yourcontract ising, you have a
commitment to the brand and thatdoesn't mean that the whiskey
is not going to be good.
But the commitment to theactual community is not the same
(42:05):
that if you're forming thatbrand, what you know you do have
to have marketers and you haveto have design things, but
overall you know you want to be,you want to have that still and
making your own juice right andyou know the other thing you
can have best story on theplanet, and I can think of a
couple of stories that have juststellar stories, but any
(42:29):
whiskey's got to taste great.
Speaker 3 (42:30):
It's gotta be good.
Somebody has to like it.
Now we all have differentpalates and something I like,
which I love a lot of rice, buttraditionally rice have not been
.
Some other people's maybe yourjam although you're coming
around, I understand, butthey're just different types of
whiskey that different peoplelike.
Speaker 1 (42:44):
But you got to make something that somebody loves,
because if you don't, you're notgoing to stay around yeah, and
and up up in Michigan, I mean,they're a distiller's club up
there and they sell out thosebottles quickly Right now.
When you talk about this andyou post this up, you're not
(43:06):
getting any negativity towardsit.
You're getting tons ofpositivity because the whiskey
now is getting a decent age.
They just released their sixthyear.
And six, seven years, eight,nine years, it's going to even
be better.
But you're putting out qualitywhiskey but then they go off and
do all these.
You know they'll pick out fourgreat casks and put them
(43:29):
together, or they'll do the MadAngler.
You know bourbon and they'rewinning awards for it, you know,
and it's really kind of cool.
So let's do the Old LouisvilleWhiskey Company Barrel Bottle
Breakdown of Mad AnglerManifesto.
Excited to do this.
Check out, when you're down inLouisville.
You've got to stop and say hito Amin at the Old Louisville
(43:50):
Whiskey Company An experienceunlike any other.
Um, check out the website andin a lot of cases you can call
ahead and set up a tour and atasting.
And when you, if you haven'thung out with amin, it's one of
the things you really got to do.
Uh, you got to help with amindown in louisville.
He's becoming a craft store too.
He just put his still in, so wegot a couple years before that
(44:15):
stuff starts to get aged,because he pretty much doesn't
release anything.
Seven years or younger and itjust started running.
So we got a couple years forthat.
But I'm looking forward to thatat the same time.
All right, so the LouisvilleWhiskey Company comfy barrel out
breakdown, uh, rating scale isuh, four categories nose, uh,
(44:36):
body, taste and finish.
You can get up to four barrelum knocks on the barrel on the
taste and the fish no, on thetape on the nose and the body,
and up to five knocks on thetaste and the finish.
And if one of them isexceptional you can give it a
butt up up.
(44:56):
And so I was.
You know, I went there withsomewhat of a skeptical kind of
thing, because I've been upthere a couple times and drove
by it and just didn't.
But this time I really wantedto get up there.
I I mean, it's from my son'shometown.
So I tried to make that a thingand was very, very, very
(45:21):
pleasantly surprised ateverything.
And I bought a bottle of theManfesto, because there's an
aspect on this that's verydifferent.
So I'll give you a quick rundownof the match bill and what it
says here.
We already watched the video.
It says this is 129.6.
This is batch one, which iscool.
(45:43):
It gives you an origin storywhich you know, a QR code, which
is kind of cool.
Take you right to the YouTube.
But it's a blend of seven, ablend of seven whiskeys,
straight whiskeys, and so thatmeans there's.
So what the mash bill on thiscame out to be is 28.73 corn,
(46:05):
27.78 rye, 23.03 barley and20.46 wheat.
So it's well-balanced and,unlike anything I've ever had,
randy, I mean, I don't thinkI've had that low 25, 25, 20,.
(46:29):
Basically a 25, 25, 25, 4 grain, right, right, that's kind of
crazy.
It's not bourbon, it's far froma 23, but it's still, as far as
the four grain, the main grain,of course, main grain, you know
.
Speaker 3 (46:44):
So, all right that's why you're doing that, because
they they're really interestingthe way their histories are kind
of well, let me rephrase thatnot exactly a history, not even
a mini-blend.
But you said that's finished inmaple barrels.
This is finished inold-fashioned barrels.
They actually haveold-fashioned mix made for them
and it's stored in their barrelsand then when they empty the
(47:06):
old-fashioned mix out, it's likethis maple syrup, it just kind
of sticks there.
In the port they put five oftheir best barrels in to make a
five-barrel small batch, whichis an ultra-small batch.
Right, you're getting maple,probably, and I'm getting
old-fashioned mix.
I'm.
Speaker 1 (47:28):
What I get off of this, as far as I know, is the
best.
What I get off of this as faras I know, the best I can
describe it.
I get a little bit of caramel,okay, but at Taco Bell they have
different sauces.
I'm not a guy that loves a lotof heat, but my favorite sauce
(47:51):
from Taco Bell is fire sauce,because there's this roasted
tomato red pepper taste on theend and I'm getting that on the
nose.
Okay, now they use thesebarrels that are specific
Cooperage.
Now they use these barrels thatare specific to Cooperage and
(48:19):
he thinks Jeff thinks that someof that flavor might come from
those barrels, because the otherstuff they do that they don't
use those barrels for doesn'thave that.
So he likes that and they putit in.
I can tell you this Afterwatching the video and having
this bottle.
This bottle would be a bottlethat if I go fishing with anyone
, I would absolutely choose thisbottle to go and take on, you
(48:42):
know, as far as in my flask, for, you know, a little sip with
cold to keep warm or whateverwhen you're fishing.
Fantastic, fantastic, uh,whiskey, um.
We got eric from australiathere and he said he found a
batch of old louisville two, twobatch two of old louisville in
australia for three hundreddollars.
(49:03):
Now I would tell him, if hethat's insane, that a bottle of
old louisville made it.
It made it to australia in thefirst place.
So and then he said he couldget like a taylor single barrel
or a weller foolproof for thatprice and it was hard for him to
pull the trigger.
But honestly I think um, it's,I think I would pull the trigger
(49:30):
.
300, $300 for an old Louisville, that's you Good stuff.
That's right around what itcosts here.
It's not a cheap bottle here.
So all right.
Speaker 3 (49:43):
It was $300, a little over $300 for a 17-year-old
Louisville.
That's what I was looking at.
Speaker 1 (49:48):
Yeah, and I had the one that 17-140 proof one, and
that one that I got it was like400 bucks.
Speaker 3 (50:03):
I think mine was 126 proof, but I don't know.
I did not buy any.
Speaker 1 (50:07):
So the nose is unlike any other nose and the fact
that it's not medium sauce orred hot Tabasco sauce or
whatever, and it's that firesauce with a little bit caramel
coming through, it's the mostunique.
I like it.
It's close to a buttermilk, butI'm going to go with four ocks
(50:37):
Did you hear those?
Speaker 3 (50:39):
Absolutely yes, Make sure you bring a little bit of
that when we go fishing inWrigley Field.
Speaker 1 (50:44):
When we go fishing in Wrigley Field.
Speaker 3 (50:46):
Yeah, we're going to fish for some runs.
I will bring some of this foryour tribe if you haven't gotten
a chance yet.
I don't know if you have or not.
Speaker 1 (50:55):
Yeah, you poured me some.
It's St Augustine.
Yeah, you poured me some when Iwas there.
You made me.
That was like the first pourwhen I got to your place.
That was good, all right, allright so.
Speaker 3 (51:21):
Buddy, what do?
Speaker 1 (51:22):
you think about what the legs look like on it.
Let's roll her.
I'll roll in the glen.
Put that up.
I already touched in the GlennPuck that up.
I already touched it a ton.
Oh, they're really thick, likeas thick you probably can see
that.
Speaker 3 (51:42):
Can you?
Yeah, a little bit.
I'm sure they're on a biggerscreen than I can see better.
Speaker 1 (51:50):
Yeah, they're thick.
Speaker 3 (52:02):
Yeah.
Speaker 1 (52:03):
It's beautiful, randy .
I mean it's like the lake andthe Northwood aspect of it is
fantastic.
You know what I mean.
Then you've got Lake Michiganright there Vineyards,
(52:24):
distilleries, lighthouses.
Speaker 3 (52:31):
That sounds like St Augustine.
Speaker 1 (52:34):
you got the Atlantic Ocean right and you got palm
trees.
You don't got pine trees andforest.
You know what I mean.
And it smells like so clean andpure up there where Florida
most of the time it's burningwell.
Speaker 3 (52:51):
Thank you for that.
I appreciate that.
Speaker 1 (52:56):
Thomas Anderson said because of the finishes.
Well, these are now Thomas.
They've evolved with no morefinishes.
It's kind of cool, and you knowif you're not into.
You know they basically gotaged whiskey coming out and
their burns are fantastic.
Thomas Anderson said that, allright, so I'm going to give it a
three on body.
So you know, they basically gotaged whiskey coming out and
their friends are fantastic.
Thomas Anderson said that, allright, so I'm going to give it a
(53:18):
three on the body.
And the reason why is it's mostof this is happening in the
taste and the back of yourthroat into the finish.
That's where this thing goescrazy.
Speaker 3 (53:36):
Nice, that's nice when it does that.
Speaker 1 (53:38):
The geeks just don't get it For 129 proof.
This is drinking way easierthan 129.
And they get that.
So it's weed up front, it numbsyour side, mid palate and then
you get the fire.
(54:00):
So as far as pesos, I have tosay I really like this and I'm
going to give that five knocksOkay.
Speaker 3 (54:12):
Well, if I were mine, you already know what I would
get.
I could give it six, I would.
Speaker 1 (54:16):
Well, you can.
This was a bup, but a bup.
Speaker 3 (54:18):
This one would get a bup for six.
For a taste, I would love toflavor that, just absolutely.
Speaker 1 (54:23):
Yeah, that's better wheels.
Speaker 3 (54:24):
I'd say this one's only under weatherproof.
It warms you all the way down.
Speaker 1 (54:28):
Just nice Floor hug what 129 is just warming you all
the way down.
And then I would say the finish.
It's the strong point of thisbourbon or this whiskey You're
going to if you're fishing.
It keeps, it's going to keepwarm and you can taste that, I
(54:51):
can taste that.
I could stop drinking now andit's uh.
I'll watch the rest of theall-star game and go to bed
about 11 30 and I probably willstill taste this in my mouth.
I would have to say it's one ofthe best finishes and that's
why it's strong.
It's got a five on the taste,which is good, but I'm gonna
give it the, the fish, and Inever do this.
(55:14):
I'm gonna get a five, but up,up this finish is amazing.
Now, if you don't like redroasted, have you ever had a hot
(55:38):
sauce that has roasted a littlebit of tomato and then it's got
that little bit of space, butit's almost like it's burnt?
Speaker 3 (55:46):
Most has one like that.
What Most has one like that,it's almost smoke.
Speaker 1 (55:53):
My wife says it's similar to a scotch, but I this
is.
It doesn't have the smoky, it'sgot a little bit of what you
say.
What she also said is that thiswould go fantastic with the
cigar.
So the 6 and a 5 is 11, the 3is a 14 and the 4 is an 18.
(56:17):
17, 4 is 7, 6 and 5 is 11.
18.
So I gave this an 18 out of 19.
So give the craft distillery.
Now, this here is good bourbon,but it's not on the level of
this mad angler and if you likethat type of to pull, pull that
(56:42):
off.
I've had it on a couple coupleof ribbons that spicy, but not
to the point of perfection likethis.
Yeah, you know what I mean.
And then it's 130 and it tellsyou it's 130 on the.
It tells you it's 130, and soso this stuff you get out of
(57:02):
craft distiller.
I mean, it's like I can tellyou, randy, I was biased, I
wasn't happy three years agowith the maple finish one, I
thought, but I tasted theirmaple finish.
It's now uh, it's like notgreek maple, so they want to
bounce because this blender thatthey were able to get.
I'm going to meet him, I'llfind out his name, but he knows
(57:26):
what he's doing and they hiredhim two and a half years ago, so
it makes sense they turnedcompletely around.
Oh yeah the experience wasfantastic.
But in that, you know, I'vebeen to jeff through cookie and
had the experience is fantastic.
There there's a lot of peoplebut I'm not a huge fan of like I
(57:46):
don't think there was.
You know, there's some of thewhiskey that they produce, but
they're there, they have a goodstory, they got the thing and
they keep coming on, just likethis place.
You know what I mean the olderyou get and the more of yours
ages.
Because, honestly, the reasonwhy Jim B is putting stuff out
at five, six, seven, eight years, they want to put it out any
(58:08):
younger than that because theyneed the barrel influence, they
need to flip out all the stuffthat comes stealing us and then
they need to get that flavor inthere.
And when they do that, thosebarrels will really get that
flavor in there.
And when they do that, thosebarrels will really get that
flavor.
And alan bishop always wassaying at french lick, respect
the grain, respect the grain.
And you hated it.
He was always putting grainforward.
(58:29):
Some people would treat it tobe too young, but that he was
competing against kentuckybourbon.
But before he left I tasted abarrel of his that was eight and
a half years old of the LeeSinclair and the barrel
definitely was overtaking atthis point the grainy taste and
(58:53):
it had the right age and thatwas some damn good whiskey, you
know what?
Speaker 3 (58:58):
I mean, that's not what I'm saying.
I got a couple of distiller'spicks from St Austin and some
fucking barrels that are justlike you to have some.
You know what I mean that stuff.
Now, other thing is the heatfactor a difference in us being
(59:21):
here in Florida and and Garrisonbrothers got a picture of
earlier being in Texas.
It doesn't take as long.
If you did what some say withyou, 28 year old, aiding whiskey
beer, you in 20 years inFlorida, or tutoring, well, no,
she did for the Texas or a lotof is whatever.
Speaker 1 (59:39):
There would be nothing left.
That I was talking to the the.
You know, um, who is it from?
Aaron, from uh smoke wagon thisbrings up down there and age,
you bring gp up there and use itin las vegas.
It's not, it doesn't have to beout there very long to do what
he wants it to do.
And you know, it's like there'sa distillery there in las vegas
(01:00:04):
and he said they put it in thebarrel and after four years it
was all gone.
It's dry.
If the barrel basically willdry out and it's hot and it'll
evaporate the whiskey.
Um, what happens in kentucky is?
I mean, if it was, if it wasthe kentucky summer year long.
There's a certain humidity inthat summer, but if it was that
(01:00:25):
all year long, this would begone.
Speaker 3 (01:00:28):
I don't remember the exact temperature, but it comes
around 50 degrees, 40 to 50.
It basically quits aging.
It's like a fat, warmer thanthat.
Speaker 1 (01:00:36):
Well, it's a quits, it just all goes back into the
surface, then comes, it's allback in the barrel.
There's a point where it alljust goes out of the way, goes
in the barrel.
If it's in the barrel and it's,you know, 20 degrees, that's
even more so.
But they say chemical compoundof getting that wicky cold and
then heating it up and then itnot just being a barrel but
(01:01:00):
making it cold and hot.
Speaker 3 (01:01:01):
You knew that I used to teach chemistry.
Yeah, but when I say it quitsaging, the chemical process
slows down.
Speaker 1 (01:01:06):
Oh yeah, but the wood .
Speaker 3 (01:01:09):
Right, so that's why it quits aging.
It slows us down.
Speaker 1 (01:01:12):
And hence that's why people always try to rapid age
by heating up artificially, andthat's rapid aging, and
sometimes they put it in a a.
They rapid age it by heatingand cooling it artificially and
then also maybe mulch soundingit and, um, you know, vibrating
(01:01:32):
it with wood chips andeverything, but there's no
substitute for years in thebarrel.
Now there's a reason why belowtracing such good damn whiskey
because they do keep their steam, heat their houses in the.
It's a fact.
You can see, you go there.
(01:01:52):
You saw the pipes, same pipesthat EH Taylor's been used since
they really late on.
So that's really a cool thing.
The other place that has thatability is Kathleen Key.
I don't know if those same pipswork at Stillery yet or if
they're ever gonna, but he was avery, very you know he was
(01:02:18):
breaking down boundaries anddoing things that no one else
was doing, and you know there'sno way, way.
Buffalo chicken, we rapid ageour bread.
They're nine years.
They're nine years and ittastes really good because they
basically eat ants.
But they're cool in thewintertime, which is that
process to keep point Now in andout of the barrel.
It's very important for thewhiskey to be in the barrel, but
(01:02:39):
it's also important for it tocome out for a little bit.
You know what I mean.
When it comes back out, itpasses through that filter again
.
So there's a lot of things thatso many people do, but it's all
fun In Michigan.
Their thing is there was someheat.
It's not like Tiki.
It's going to be cool inSeptember and October up there.
(01:03:01):
It's going to be cool inseptember and october up there
and it's going to be still 80sand 90s in kentucky for a little
bit longer.
So they get.
I honestly think that whenyou're talking about kentucky,
ohio, um, indiana, you'retalking about the perfect aging
weather for whiskey, where youget enough cool energy, enough
(01:03:22):
heat.
For some.
You get some into a sign againthere's probably too much
cooling and enough heating andall I'm going to say is, I think
, honestly, warming you know ithas been a really good friend to
burn it.
Speaker 3 (01:03:39):
It's one of the advantages of gloaming.
Ken Edwards and Walker bothkind of agree with you.
You know the way trolls exploitSam Walker's disco butt fight.
I like your description alittle bit better as to why
Kimberley action slows down asit gets a little in there.
Speaker 1 (01:03:55):
Well, that's like you were right in the fact that.
Look you can.
They proved it.
They stuck heaven, hell, 12year in a steel barrel for 13
years and when they leased itthis past year it's been not
distributed for 25 years.
(01:04:16):
That 13 years in that stainlesssteel container.
In my opinion, honestly, itstill does its aging, oxidizing
and it gets heating up and coolit and heat it up and cool it
and you know, if it was in acold room, even just sitting in
the control room, that babypicked up a dusty flavor that
(01:04:37):
you pick up when a bottle sitsfor 20 years, when when the
whiskey sits 20 years in thebottle.
So there is some sort ofchemical composition change that
happens even if it's not in awindow.
Just my opinion.
Speaker 3 (01:04:52):
I think that's actually right.
You know, wood certainly has ahuge, huge influence on it, but
they're still, you know, on atime level you're going to have
some changeable things going on.
Speaker 1 (01:05:03):
Yeah Well, I think we're at 10 o'clock.
Yeah, we've got to say goodbyeon the audio and I will finish
this up.
Speaker 3 (01:05:14):
Thank you all so much for joining us.
I hope that you enjoyed it andhopefully a little bit of the
online knowledge you shared withus, and we really appreciate
that.
Speaker 1 (01:05:21):
And yourself too.
I mean, this is how we learn bygoing to different distilleries
.
It's one thing that we bothlove is that everybody has a
different take on what they'redoing, and it's so exciting.
People always ask me are youever going to commit to
distillery?
I've had job offers before, oryou know I could work at this
distillery from through.
You know I've had um job offersbefore, or you know I could
(01:05:42):
work at this distillery through.
You know I've had a differentlevel and I love distilling
process, but one I it goes downto the people that you meet, and
the people doing it always areso creative.
It's a great um they.
They have their shoes off andtheir bare feet to the front,
and this is why Appalachiansteels yeah, whether it be
(01:06:06):
somebody who's moonshining inHell's Half Acre or what Alan
Bickle and Steve Scherr and whatthey're doing over at Mount
Vernon, that's a good bet.
Mount Vernon, I really believe,is one of the great craft
distilleries on here, plusStolen Wolf in Pennsylvania.
(01:06:26):
You can go down to Liberty Polein Pennsylvania.
Every single state has theirwhat would you say, their craft
distilleries, and those aredistilleries that are making up
the history of our country.
So there's brands that keepcoming back and those make up
cities that are making up thehistory of our country.
So there's brands that keepcoming back and those make up,
you know, but at the same time,a certain amount of what would
(01:06:49):
you say marketing or uh, it'snot quite the same as those,
those startup distilleries,those craft distilleries.
I think it will be very, verytelling.
Telling in the fact thatthere's going to be some more
brands among the craftdistilleries.
Plus, it'll be the time that welive in of the craft distillery
(01:07:10):
.
Speaker 3 (01:07:11):
You agree with me.
I want to just briefly from myside I want to give a shout out
to the guys at Airbenders.
They do really care but theyearn their relief effort.
They raise funds and theydonate $1, $3.
That was collected at the gatesin donations on Saturday and
the relief I remember the number, probably $0.10.
Or relief for those that arejust suffering.
For them they did that.
(01:07:32):
That's a lot of effort on theirpart and I really appreciate
everything that St Augustine'sdone.
They have a hundred andfifty-five thousand visitors
coming every year and theypromote the entire city.
They promote the church.
Part of Augustine that is inCollingville is a North American
community, a select community,and it was a community that
freed, with that specialpromotion.
It came for the city because itwas a city and that's where
(01:07:56):
there still is, and so they havebuilt a community.
They have a community.
They all have their own stuffthere and I'm your.
A guy out in Minneapolis hasthe same thing.
That's the way you practicelearning things.
That's involved in the inside.
Speaker 1 (01:08:07):
In a mission.
They are about observing.
You know the land around them.
We don't recycle the water.
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.
At both locations.
Their barrel picks all day,every day, every day, like none
(00:24):
other.
Each location features stationswith five barrels, each
featuring their pot, distilledbourbons and rye.
Once the barrels have beenthieved and tasted, you can make
a selection and feed your ownbottle.
A day at whiskey thief, withtheir friendly staff and
ownership, will ensure you manygood times with good friends and
(00:44):
family.
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
We'll be, we do.
Speaker 2 (01:25):
We're drinking every drink, man.
We talk songs, but we'retelling the truth.
Yeah, we're the Scotchy BurdenBoys.
We race to hell to make thissong go.
Yeah, we're the Scotchy BurdenBoys.
We're here to have fun and we,hopeanny boys, we're here to
have fun, can't we go?
We're here to have fun, yeah.
Speaker 1 (02:11):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys.
Again, it looked like it frozeon Facebook, which was kind of
bizarre.
I don't know why.
It looked like it said pause,but I didn't want to do anything
.
It must be something that I do.
And now we're back to oh, thatmessed everything up.
(02:33):
Now let's see if I could get itback to where it was right.
Let's see Facebook view gallery.
Facebook view gallery.
Now let's go back to speaker.
All right, hopefully that'll bewhat it is, but it seemed to
(02:54):
you see that now it's now on youon facebook.
It looks like it's just me upthere.
We go, I got it back there, yougo.
Yep, all right, nope, oh, let'ssee, I'll put it back to
gallery.
You can see that.
I'll try it one more time.
Is it back to just me talking?
(03:15):
Yeah, let's try it gallery, andthen back to speaker.
I'll try it one more time andsee if that does it.
All right, anyways, um, asusual.
Uh, welcome to this podcast ofthe scotchy bourbon boys.
Tonight we have the whiskeydoctor in the house hey, randy,
(03:38):
great to be here.
Speaker 3 (03:39):
Thank y'all for for having me.
This is going to be a reallyexciting podcast because we're
looking at one of my favoritethings, which is craft
distilleries.
Speaker 1 (03:49):
Yeah, and you're not on.
You're going to be on, Ibelieve, tuesday, august 5th,
for Whiskey Without Borders,which is your standard thing.
But you, you know, when youfound out it was craft
distilleries and you knew thatSupernation CT were going to
leave me high and dry, so youoffered to come on tonight and I
(04:12):
graciously accepted Welcome,welcome.
So all right.
So tonight, that's what it is.
We're going to be talking smallcraft distilleries and what it
means to us.
We're going to be talking smallcraft distilleries and what it
means to us because there's somany different meanings of what.
That kind of.
What does it really mean andwho are the true small craft
(04:34):
distilleries and who are?
Are they pretending?
Are they big money supporting?
You know what makes up a smallcraft distillery and you know we
could talk about that as we goforward.
But rememberwwwscotchiebourbonboyscom for
(04:54):
all things Scotchie Bourbon Boys.
And then T-shirts Glen Cairns,like I'm drinking out of tonight
, and check the website out.
I will be getting the CrystalGlen Caring Club up there soon
too.
I keep having to do changes tothe website.
It's all ready to go, but it'sjust like I always work with
(05:15):
Roxy and Roxy's been really busy, so hopefully looking forward
to sometime in August gettingthat updated, and then also
check us out on facebook,youtube, instagram and x also
the major podcast formats mainlyapple, I heart, spotify, but
any other podcast format thatyou're listening to.
We're probably there.
(05:36):
Uh, and remember, no matterwhether you uh watch us or
listen to us, make sure youlisten, like, comment, subscribe
and leave good feedback.
So, as we go in now tonight,there's a couple things I wanted
to cover before we get intothis, and one of them is that I
(06:01):
got a press release from aboutfrom explore bardstown, bourbon.
Um, there is going to be thebourbon capital academy, um,
which they are doing theirtwo-hour educational experience.
(06:22):
Uh, they're offering it.
They're they.
They announced it in may.
It's called bourbon inbardstown and it's offered to
people coming down for uhtouring in the bardstown area,
touring the distilleries, andit's kind of like a saturday
it's a saturday morning at 10 am, it's's a Saturday morning
(06:45):
kickoff, kind of thing beforeyou go off to the distilleries
for your tours.
Now, what they said, it's atwo-hour educational experience.
It's offered in the recentlyrenovated Brendiamo Penthouse in
historic Spalding Hall.
Renovated Brendiamo Penthousein historic Spalding Hall.
(07:10):
Attendees start with a guidedtour of the Oscar Goetz Museum
of Bourbon history and that ison the first floor, and then the
Kentucky Bourbon Festivaloffices are up in the Brendiamo
Penthouse.
So you get the whole tour ofthe building basically, and then
in the basement is therickhouse restaurant.
So if you're done, you couldprobably have lunch before you
go off.
(07:30):
You know touring and then itgives you um, then you then,
after you take the tour in themuseum and you get a lot of
history there, then you diveinto the history of Bardstown,
taking an old school versus anew school with an innovative
(07:54):
tasting.
So you're going to basicallytaste the older and the newer up
against each other and thenattendees learn about Bourbon,
bardstown and so much more,preparing you to fully enjoy
distillery tours and thetastings that come with them.
Designed to be the perfectkickoff to a day at the
(08:17):
distilleries.
Bourbon Capital Academy'sBourbon in Bardstown is offered
at 10 am on Saturdays, with fivemore opportunities this year.
Bardstown is offered at 10 amon Saturdays, with five more
opportunities this year August2nd, september 7th, october 25th
, november 22nd and December20th.
You can check it out at theBourbon Capital Academy.
(08:38):
Sign up for those and let's see.
Completing.
The course comes with aBardstown Distillers Map, a
branded glass tasting notebookand more.
It's $85 per person.
Partner distilleries of theBourbon Capital Academy include
(09:00):
Bardstown Bourbon Company 1792,barton's, heaven Hill, james B
Beam Distilling Company, logStill Distillery, lux Row
Distillery, maker's Mark, oldSteelhouse Distillery and
Preservation Distillery.
So check that out.
That is something to reallycheck out.
It seems to be something thateverybody would want to do.
(09:23):
It's reasonably priced.
You're getting a tasting.
It's two hours, you know, andyou're getting a.
You get to go to the museum.
You know there's and you're upthere in a, really one of the
coolest places in Bardstown, upat the Brendiamo penthouse.
So you should check that out ifyou're going to be in the area
(09:44):
in August 2nd, september 27th,october 25th, november 22nd and
December 20th.
Check the website foravailability.
So there we go.
Did you know about that, randy,or Whiskey Doc?
I had not heard about thatWhiskey Dock.
Speaker 3 (10:01):
I had not heard about that.
But for those of us that areearly risers on Saturday, you
can actually go get in line atHeaven Hill or some of the other
places that might be puttingthings out and then still head
straight on over there and makeyour 10 o'clock, so that would
work out well.
Speaker 1 (10:19):
Yeah, definitely, although I don't think Kevin
Hill opens till 11.
If I'm not mistaken, saturday.
Speaker 3 (10:28):
Yeah, they normally open at 9.30, I think Full
screen On Sundays they openlater, okay.
Speaker 1 (10:38):
Let's go with gallery , all right, we're going to go,
gallery for everybody, all right.
So what I wanted to say let'swell.
So I've got a couple of thingstonight.
You basically what would yousay?
You said you wanted to.
(11:01):
We kind of got together and youwant to promote a distillery
and I'm going to promote adistillery and we'll after that
we'll get into the discussion ofwhat, because we're both
promoting a craft distillery.
We really think is a craftdistillery, and there's reasons
(11:23):
why I, um, some craftdistilleries, really, what would
you say?
Own that category, right, andthen one.
I mean the main thing is is yougotta have to be a craft
distillery?
In my, my opinion, an actualcraft distillery.
You got to have a distillerywith an experience, you know,
(11:48):
and where people can go and seewhat you're doing.
Whether it's in a, whether it'sin a strip mall or it's in a
its own building or it's on afarm, it's just there's got to
be an aspect of the craftdistillery that you can
experience.
That's just my opinion.
There's so many different waysto do this and one of the things
(12:17):
I really believe is distillingyour own whiskey, even though
you might have to get through it, you know, to get to the aged
stuff you have as a craftdistillery.
One of the things why they're,one of the reasons why they're
called craft distillers, isbecause they're damn crafty on
(12:37):
what they do.
Speaker 3 (12:39):
You know, one of the things that I think of that
really two things that make acraft distillery that I think of
that really, two things thatmake a craft distillery,
generally speaking is they'renot corporately owned, they're
individually owned or they'reowned by a family or a small
group.
So they're not, you know,they're not owned by a
multi-billion dollar corporationlike some of these big boys
(13:03):
that we know.
Also, they tend to be smaller,obviously, because they're not
multi-billion dollars, or atleast they don't start off that
way.
We've got some folks on tonightthat actually own craft
distilleries and I would betthey would be glad to tell you
that they didn't start off withseveral billion dollars in their
pocket to start it.
But those are two of the thingsand those are the kind of
(13:28):
things that really create thatexperience that you're talking
about, the fact that you get tomeet and talk with the owners
and the distillers, andsometimes that's the same person
, Sometimes it's not, butsometimes it is.
And so you find the story.
The St Augustine distillery,which is one down here in
(13:48):
Florida that I'll talk about,started partially as a community
project to save a building thatwas a historic building, and
we'll talk about that later.
I'll hush and let you say alittle bit more, but that's some
of the things that I think ofthat make a distillery a craft
distillery more.
Speaker 1 (14:04):
But that's, that's some of the things that I think
of that make a distillery acraft distillery.
So the the one.
What made me come up with thisidea, honestly, is right now, uh
, this past weekend I went up tosee my son uh knobs in in uh
michigan and he's out ofThompsonville, which is right,
(14:24):
probably about 35 minutes out ofTraverse City, it's about 15
minutes out of Interlochen, andso up in that area there is a
lot of vacation.
It's a vacation town, avacation community.
Now Thompsonville's more uh,you know, it's more of a, a town
(14:50):
with uh, a township, it's likethat, and it's right next to the
Crystal Ridge Crystal Mountainuh ski resort, which is one of
the biggest ski resorts inmichigan.
Um, he's right up there nearlake, 15 minutes away from lake
michigan.
We did a bunch of things, but Iwas looking at, I did a post
(15:12):
and someone responded with aniron fish bottle like this, and
I was looking at it and it saidthompsonville, michigan, and I'm
like I've had the.
About three years ago, me andwhiskey did uh what we were
doing our uh rapid tastings andone of them was an iron fish
(15:39):
maple cask finish whiskey.
Now, three years ago I wascompletely out on flavored type
whiskeys and maple cast.
Uh, we, I even talked to jeffthe coo there and when you're
dealing with a maple syrup cast,the one thing about a maple
(16:00):
barrel and why maple syrupwhiskey, uh, or bourbon finished
in whiskey cast with maplesyrup is it's you can't get that
dry.
When you get that, that youcan't get all the maple syrup
out.
And when you get the barrelfrom the, the syrup company who
was aging their syrup in yourbourbon barrel so that you could
(16:22):
, they could produce bourbonbarrel aged syrup, you get that.
You get that barrel back,you're gonna have unless you're
gonna wait 10 years for it todry out syrup just doesn't dry
out of that barrel.
So that is a certain amount ofthe maple syrup.
It's just going to be going in,which makes it good.
So for me a lot of times themaple syrup ones are a little
(16:44):
bit too much.
I did like decadence and thisone in the rapid tasting I
wasn't a huge fan of at the time, three years ago.
Now, fast forward to this pastweekend.
They're going to be turningnine years old on labor day
weekend invited me up for that,but I'm going to, on labor day
weekend, be headed down tokentucky for kentucky bourbon
(17:06):
festival this year.
So I won't be able to do that,but I'm going back in august and
iron fish it's I.
I I just grabbed my son.
We spent the whole day on thelake with with my grandson and
my granddaughter went to dinner.
We came back.
My wife's like well, I'll watchthe kids, roxy's like I can
watch kids while you and um, itwas, uh, my son and my
(17:31):
daughter-in-law and we went overto check it out.
Now it's it's leads.
You go there.
It's 10 minutes from his houseand five minutes is on a dirt
road leading up to the farm thatthey have.
Now the coolest thing is is thatat this is the time that all
the rye, uh, that they'regrowing on the farm is getting
(17:57):
ready to be harvest.
It has turned this gold,beautiful golden color, and you
know the difference.
And they do grow some wheat,they grow some rye.
They initially sourced, to getthrough this, to get to this
nine-year point, ironfish.
This right here is sourced withMGP mixed with what they're
(18:18):
doing, so it's their distilledproduct.
They were doing three to fourbarrels a day.
That is their production.
Right now they've got, um, two,three rick houses.
They just put in their justnewest one and um, but they have
(18:40):
this other product which iscalled mad ang, and I'm going to
go over this real quick andtalk about Mad Angler because
this is what, in my opinion, howthis craft distillery, they did
their own thing.
They were sourcing to getthrough to their own stuff
(19:01):
Spirit of French Lick kind ofdoes that also.
They source to get through thattype thing.
But the mad angler really toldme that this was a craft
distillery and I am going toshare a quick video and let's
see, let's take this over here,and let's see, let's take this
(19:24):
over here and let's see Uh-uh,uh-uh, uh-uh.
I think that's it.
I want to say, yes, that's gotto be it.
Share All right.
There it is, let's see.
(19:44):
All right, this is the bottle.
I have the mad angler manifesto.
Now this is the mad their brandright here and I will full
screen that and play.
Speaker 4 (20:19):
It takes a lot of time and it takes patience to do
something well.
And it takes patience to dosomething well.
I don't remember, actually, thefirst mad angler poem I wrote,
but when I think back about it Iwas mad.
I'm still mad crazy, I hope inthe right ways.
But also I'm mad about what'shappened to rivers.
(20:41):
Every major river in thecountry is probably undersea.
You know, I don't know anythingabout distilling at all, but to
me it's all about.
You have an idea in your mindabout what you want, and so that
(21:02):
idea is translated here.
It's translated into yourtongue, into your taste buds,
and so when you think about thelocally sourced grains and the
water coming out of the aquifer,that water's been around a long
time that aspect of it, thewildness, is embedded in this
product, in this whiskey.
It's there.
Consider wholly the wildness ofa place in your hand and then
(21:34):
tossing it back, dreaming ofrivers, wild fish, pure water.
The spirit luminous inside youallowed to roam where it wishes.
In that angle, that fish isthere.
The spirit luminous inside youallowed to roam where it wishes,
in that angle, that fishingstick.
Speaker 2 (21:52):
Again, we should go fishing.
Speaker 1 (22:09):
Alright, I don't know if you can see that on Facebook
, but let's.
Speaker 3 (22:12):
So that was kind of cool.
Could you see that, randy?
All right, all we could see wasthe screen behind you I could
see it on the TV.
Speaker 1 (22:17):
I couldn't see it All right, so what I'm going to do?
Really interesting though, butI'm going to let you see it on
the screen behind me.
Now, on this one, this is theirmanifesto, and it's kind of
cool because there it is nowthat you can see better now
(22:39):
because we're split screen rightyeah, in the kingdom of fish, a
manifesto.
Speaker 4 (22:51):
The water's singing never ceases, assuming its tempo
from the current Words risingout of gravel beds, the sky
gossamer, every cloud passing asif carrying a story.
This sacred place of origins,the ancient ones living along
the riverbank in their invisiblehuts of silence.
On occasion, one of them risesfrom prayer and another, wild,
(23:14):
pure fish, tattooed with lightand color, pulses from their
hands into the river.
Enter this kingdom if yourheart is true enough, if you
believe that rivers are holyveins, if you discern the weight
of your soul sheltered insidethe currents, dwell here if you
believe the truth of the worldis written on the skins of holy
(23:35):
fish, brook, trout, brownrainbow.
They're flashed like a suddenburst of stained glass in the
wash of it all.
Sudden burst of stained glassand the wash of it all, matt
Angler a manifesto in thekingdom of fish.
Speaker 1 (23:57):
That's definitely a.
Oh, they call me Flubber.
I gotta turn that one off.
That was better, right, okay,now I gotta get off full screen.
There we go, I'm.
I'm doing my best here, folks.
All right, we're back up.
All right, there we go, um thatone.
(24:18):
So that to me, with that though, that video, and them pairing
with this fisherman, a writerand you know, and basically a
poet who appreciates thenorthern, uh, michigan fish
fishing, uh, trout fishingaspect, and they made this.
(24:41):
He worked with the blender.
He doesn't know how to distill,but they worked in this.
This one that I've got, it's aseven whiskey blend.
It's made from seven differentwhiskeys, so I'll go back into
it a little bit heavier once youtalk about your craft
distillery, but I mean to methat is the.
(25:04):
This place is the essence.
It's a farm that's growingwheat and mad angler is the the
brand that uses only sourcedfrom their farm rise and they're
, and then they pull cornlocally and they pull their
wheat locally and it's all local, whereas the iron fish is
partially MGP and they think itmight always be partially MGP,
(25:28):
but as they make more and morebarrels, they'll be able to
substitute more and more of whatthey're doing.
But that Mad Angler brand to meand what they're doing and
getting, it's the grain-to-glassthing that's happening and
that's where you get into thosesmall craft distilleries and the
bottles and their little clubthat they have, their club for,
(25:50):
you know, purchasing somespecial barrel picks or their
their barrel proof release oftheir other whiskeys.
So that's kind of what what thesmall craft distillery means to
me.
Speaker 3 (26:05):
You know that's exactly right.
But one of the things I wasreading that's interesting you
don't have to be on a 100-acrefarm, like a lot of these
distilleries are.
The St Augustine Distillery isactually a 13,000-square-foot
former ice plant.
The building was built in 1907,so it's 118 years old now.
Speaker 1 (26:27):
Is it on a river?
Speaker 3 (26:29):
And the two owners of the distillery would drive by
this building and see it andthey decided they wanted to be
able to preserve the building.
And they and some other folksin the community the 20 families
got together to basically savethat building and start a
distillery.
They had to go through andmodernize it while still keeping
(26:49):
the ancient characteristics ofit.
They had to get permission,obviously from the state, had to
learn the industry Neither onehad really been in the industry
before, as far as I know andthey found a couple of industry
experts and went out and talkedto them.
It's amazing, the people youknow.
I've been doing this to alittle over two years now and
I've been to probably over ahundred distilleries and many of
(27:13):
them, especially some of thebig boys.
I'll go in and say hi, you knowI'm Randy Ford.
I've worked with St AugustineDistillery before because I
worked with them as a taster inTotal Wines.
I would go into Total Wines andI would share their bottles,
everything from their lowestprice up to this one which is
their highest price or one oftheir highest-priced bottles,
and people would say, oh yeah,we met Phil, we met Mike.
(27:33):
When they were first startingthey came up and picked our
brains or we got together withthem and shared information.
And I'm talking Peerless toldme that.
I was told that by the guys atWhiskey Thief.
I was told that by a lot offolks about how they all just
collaborated and shared theirknowledge.
Bardstown, buffalo Trace, justa lot of different places.
(27:55):
They went and talked.
They were thinking about doinga Sherry Oloroso cask for some
of their finished whiskeys andthey went over to Europe, to
Spain, with somebody that's bigin the industry to meet the
right people and they found outthere was a years-long waiting
(28:16):
list.
They came back and they weretalking to eating lunch with the
guy down the street literallytwo blocks away, that owns St
Sebastian Winery and he said youknow, we've got a port wine
that we make and we need barrelsfor it.
Why don't we see what we can do?
A port wine that we make and weneed barrels for it, why don't
we see what we can do?
So their port finish is madefrom barrels that are stored in
the St Augustine barrels twoblocks away.
(28:41):
So they conserve energy, theyconserve carbon footprint by
being that close.
They use Florida corn, they useFlorida wheat, they use Florida
sugar cane, because they alsomake vodka, and they make sugar
cane vodka and they make rum andthey make gin.
They make some of the best ginthat I've ever had and they
(29:02):
started off instead of doinglike a lot of these others and
getting other people's juice andsourcing their juice from
somebody.
They just started off withmaking vodka because you don't
have to have any wait time onthat.
They make vodka, gin and rumand start putting their whiskeys
out after two years.
Now a two-year-old whiskey isnot as good as some of their new
(29:23):
stuff that's been out.
Now they're making 10-yearstuff, which is really, really
good.
I've noticed just in the twoand a half years I've been with
them they're getting a lot, lotbetter.
Just that extra age makes ahuge difference and you know I
really enjoy that.
I enjoy the story and that, likeyou were saying earlier, that's
part of what makes the craftjust so cool is the story and
(29:43):
generally with it.
You know we can hear, we canhear the story of amartili, but
let's face it, most of usweren't around during h taylor's
time and mrt lee's time.
We just weren't right.
But we're around during greg'stime, we're around during phil's
time.
You know we're around.
The people are doing it nowwith these small craft
distilleries.
We get to live the history withthem, which is what's huge.
Well, I like so much about itand people don't realize that.
Speaker 1 (30:06):
You know when you're, when you're starting out
something, you know that will,jacob.
When you're starting outsomething, you know Jacob Beam,
I mean, when he was doing histhing it was a small farm craft
distillery and it turned.
(30:26):
You know who knows whatdistillery is going to explode
and eventually, you know.
You look at Wilderness Trail,they've sold, you know, and that
is when they sell out to a bigcorporation.
It's just going to get bigger.
And so there's a lot ofdistilleries that will do a
brand and then sell the brandyou know, and then sell the
(30:51):
brand, uh, you know.
And so the one thing I want tosay is it's hard.
It's like I look at you can bea smaller distiller and you
could be contract distilling andpromoting a brand and making
some damn good whiskey.
Or you can be, uh, ndr, youknow, non-dist, an ndp,
(31:13):
non-distilling producer, and youcould be buying stuff and
blending and making some damngood whiskey.
But that doesn't mean yourcraft to me is you've got a pot
still or a column still, um, andyou're just and you're
distilling the barrels andyou're aging the barrels on a
small.
So your batches are going to bethree barrel batches or four
(31:38):
barrel batches or five.
Uh, now it's like this the,this iron fish, the.
It was just the epitome, thewhole experience.
You know, I didn't even knowwho, um, jeff was until I met
him.
Uh, and he, I met him at theend.
(32:03):
I first did a a flight with myson.
We, we both got a coupledifferent things in the same.
We liked, liked some things.
I was impressed.
So then we went over and didanother small flight at the
event that they were having.
They told us to go over thereand when I was on the small
flight, the last pour, jeff hadcome over.
I mentioned we were theScotchie Bourbon Boys and I
(32:27):
really think that even the wholeexperience was so cool and how
friendly and open he was to showus around, even though the
tours were over.
He gave us a tour, he let ustaste the whiskey, told us what
they were doing, showed us whatthey were doing.
You know, when you go on theirfarm, while you're passing a
(32:48):
field with rye in it it saysthis is the next 52 barrels of
rye we're going to make, or thisis the next 32 barrels of
bourbon.
Um, you know, rye bourbon we'regoing to make, or this is the
next 12 barrels of weeded, youknow they, and so that they
actually have little signs infront of the field.
(33:09):
And it was cool to see thewhole field.
It was a gorgeous, gorgeousevening, family orientated, I
mean.
Another great craft distilleryto me is starlight.
I mean that is on a farm thatthey source fruits, apple
picking, they got vineyards,they've got, you know, they got
the whole thing going.
They all live, you know, andit's a little bit bigger, but
(33:30):
it's still craft.
You know what I mean and youknow that's just one thing, that
you know what.
What to me is, there's craftdistilleries that are defined in
the rules, but then there's thesmall craft distilleries that
are the, the pure truth ofdistilling.
(33:53):
You know, and I think when alanbishop was at spirit of french
lake and they're now at oldhomestead, he is definitely a
craft distiller.
Uh, craft distillers,distilleries, don't mass produce
the whiskey.
They might get to the pointwhere they start mass producing.
I I mean it is an evolution.
I think all of them, when theystart off, want to be able to
(34:17):
make a really good product andtake it up to the size.
Don't you think, randy I meanthe distillers themselves either
want to make a brand that theyeventually sell off, or they
want to take that brand to thelevel of where they you know, to
a level of where they want tobe correct but you know that's
that's true.
Speaker 3 (34:35):
There are, I know, a couple of distilleries that
don't have those aspirations,but they're people that started
later or have already done that,and they just want to produce a
superior product, a productthat's distinctive, that a
product that has their stamp onit, if you will, and that's
their goal is let's make thisparticular product.
They're not out there trying tomake something to sell to the
(34:56):
masses, necessarily.
They're out there to makesomething that is just wonderful
.
There's a distillery and I'mjust going to mention real
briefly out near Ocala.
They make this product righthere.
It's a fish hog distillery.
This is made by Silver QueenCorn and I'm having a hard time
with my camera, but this isgrown the corn.
(35:17):
I could literally look and seewhere the corn was grown from
where I was sitting.
I could turn my head and watch.
They grew like 40 acres worthof corn, but he's very small.
He built his own still.
He's had it inspected andeverything, but he literally
built his own still.
But that's not the normal,that's.
This one guy really wants to dothis and the whole idea between
(35:38):
what he's doing and what othercraft distillers do is they want
to make something that'sspecial, something that people
can really enjoy.
Speaker 1 (35:45):
Yeah, now Alan Bishop , at Old Homestead, when he was
at French Lick he dealt with thestills that they put in At Old
Homestead.
He assembled and purchased andassembled and built all of his
stills because he has, you know,gin baskets and whiskey baskets
(36:11):
all over the place.
How he goes about it.
Now, ricky Edwards had twothings Is there a difference
from wheat from Iowa, from wheatfrom Ohio, from wheat from
Kentucky or Indiana?
(36:32):
And that's where you get intothe terroir which these craft
distilleries are going tobasically have.
And I will say that whiskeyfrom Indiana definitely tastes a
little bit different thanwhiskey from Kentucky.
And whether it's the fact thatit's being done on a pot still
or it's a column still and thattype of thing.
So there's no doubt Plus, like,like you said, said this craft
distillery with this mad anglerthis is the manifesto the seven
(36:55):
different whiskeys put togetherto come up, and I'm gonna do on
this one, I'm going to do theold louisville whiskey company,
uh barrel bottle breakdown onthis real quick, because what
you said is exactly why a craftdistillery like this, this
particular bottle, with theseven whiskey blend, they didn't
(37:19):
have the rules.
You know most places if they'regoing to this and try to get it
to the masses.
You're talking about.
You know thousands andthousands of gallons that you'd
have to bank on to know ifpeople are going to like it.
(37:41):
Where this blend is probablyseven barrels that were put
together right and if not, that.
But if it's not the same riskthat they take when you're
dealing, the little guys can bemore creative because of the
fact of how they're on a smallerscale and then their production
(38:05):
and their distribution issmaller, they don't have to
worry about getting it out tothe masses.
A lot of distilleries, likeHeaven Hill which is, when they
do something like this, they doit distillery release only,
which then they don't have totake the chance on, but they're
set up for making large, smallbatches or large batches.
(38:28):
So when they do that that's oneof the reasons why they
basically Jim Beam went out andbuilt another distillery that
wasn't the size of these giantcolumn stills, it was more of a
craft still so that Freddiecould mess around on it and come
up with something that cancompete with the craft
(38:50):
distilleries.
So that's even unique in itself, right?
Speaker 3 (38:55):
Yes, you know some distilleries, for instance, and
I'd show you the GarrisonBrothers I went out there this
weekend to pick this bottle up.
This is their Guadalupe CastStrength and they use generally
a variety of different barrels.
A lot of times they use 15gallons for their single barrel
(39:16):
products.
So they don't have to risk.
You know, 53 gallons, they use53, they use 25, 27 and also 30
gallons, depending on whatthey're doing, but they're able
to make stuff, especially tostart off with in smaller
batches.
So so, like you said, theydon't have the risk there.
So that's a very nice factor.
Speaker 1 (39:33):
Yeah, and then John was saying Frey Ranch Whiskey
Acres, which is out by him.
You know, sometimes RickyEdwards saying, well, maybe it's
the water he says all whiskeycomes from a good story that
people will purchase.
Well, some of the stories arebetter than others, right.
(39:55):
But you know the ownership atIron Fish, the story isn't the
people, the owners that startedit, it's the community and it's
the land.
It's their story, right.
And so you know there'sdifferent stories for all
different things.
And when you're a craftdistiller, I think you really
(40:16):
get into, for instance, Ibelieve, glen's Creek.
You've met Dave there.
I mean that is the epitome of acraft distillery.
You know, while you're there,alarms are going off.
It's got its own mad scientistwhole thing going there and its
own story.
It's in the old old crowdistillery, right next door to
(40:37):
castling key.
I mean there's some reallyspectacular things that go on
there and those are.
I really think, like you said,it doesn't have to be a farm,
but it has to be some sort ofsacrifice or, um, no, not
sacrifice commitment to the, thewhiskey itself.
(40:58):
And usually, if you're going tomake that commitment when you
got to put, you make acommitment to the community
around you and that's what youknow with, with buying the old
ice house and fixing it, makingit work.
That's a commitment to thecommunity.
You know, when you're farmingyour own wheat and grains,
(41:19):
that's a commitment to thecommunity too.
It takes, you know, not only doyou have to have distillery
workers.
There's a restaurant on site,site and you need the servers
and the, the front house, andthen you need a back house,
cooks you, and then you got afarm.
So you need a farmer andsometimes ownership's that, but
(41:41):
you know, but still farmequipment.
It's a whole commitment to thecommunity and people and jobs
and that kind of thing.
And that's one of the thingsthat I always like.
This you know small, if yourcontract ising, you have a
commitment to the brand and thatdoesn't mean that the whiskey
is not going to be good.
But the commitment to theactual community is not the same
(42:05):
that if you're forming thatbrand, what you know you do have
to have marketers and you haveto have design things, but
overall you know you want to be,you want to have that still and
making your own juice right andyou know the other thing you
can have best story on theplanet, and I can think of a
couple of stories that have juststellar stories, but any
(42:29):
whiskey's got to taste great.
Speaker 3 (42:30):
It's gotta be good.
Somebody has to like it.
Now we all have differentpalates and something I like,
which I love a lot of rice, buttraditionally rice have not been
.
Some other people's maybe yourjam although you're coming
around, I understand, butthey're just different types of
whiskey that different peoplelike.
Speaker 1 (42:44):
But you got to make something that somebody loves,
because if you don't, you're notgoing to stay around yeah, and
and up up in Michigan, I mean,they're a distiller's club up
there and they sell out thosebottles quickly Right now.
When you talk about this andyou post this up, you're not
(43:06):
getting any negativity towardsit.
You're getting tons ofpositivity because the whiskey
now is getting a decent age.
They just released their sixthyear.
And six, seven years, eight,nine years, it's going to even
be better.
But you're putting out qualitywhiskey but then they go off and
do all these.
You know they'll pick out fourgreat casks and put them
(43:29):
together, or they'll do the MadAngler.
You know bourbon and they'rewinning awards for it, you know,
and it's really kind of cool.
So let's do the Old LouisvilleWhiskey Company Barrel Bottle
Breakdown of Mad AnglerManifesto.
Excited to do this.
Check out, when you're down inLouisville.
You've got to stop and say hito Amin at the Old Louisville
(43:50):
Whiskey Company An experienceunlike any other.
Um, check out the website andin a lot of cases you can call
ahead and set up a tour and atasting.
And when you, if you haven'thung out with amin, it's one of
the things you really got to do.
Uh, you got to help with amindown in louisville.
He's becoming a craft store too.
He just put his still in, so wegot a couple years before that
(44:15):
stuff starts to get aged,because he pretty much doesn't
release anything.
Seven years or younger and itjust started running.
So we got a couple years forthat.
But I'm looking forward to thatat the same time.
All right, so the LouisvilleWhiskey Company comfy barrel out
breakdown, uh, rating scale isuh, four categories nose, uh,
(44:36):
body, taste and finish.
You can get up to four barrelum knocks on the barrel on the
taste and the fish no, on thetape on the nose and the body,
and up to five knocks on thetaste and the finish.
And if one of them isexceptional you can give it a
butt up up.
(44:56):
And so I was.
You know, I went there withsomewhat of a skeptical kind of
thing, because I've been upthere a couple times and drove
by it and just didn't.
But this time I really wantedto get up there.
I I mean, it's from my son'shometown.
So I tried to make that a thingand was very, very, very
(45:21):
pleasantly surprised ateverything.
And I bought a bottle of theManfesto, because there's an
aspect on this that's verydifferent.
So I'll give you a quick rundownof the match bill and what it
says here.
We already watched the video.
It says this is 129.6.
This is batch one, which iscool.
(45:43):
It gives you an origin storywhich you know, a QR code, which
is kind of cool.
Take you right to the YouTube.
But it's a blend of seven, ablend of seven whiskeys,
straight whiskeys, and so thatmeans there's.
So what the mash bill on thiscame out to be is 28.73 corn,
(46:05):
27.78 rye, 23.03 barley and20.46 wheat.
So it's well-balanced and,unlike anything I've ever had,
randy, I mean, I don't thinkI've had that low 25, 25, 20,.
(46:29):
Basically a 25, 25, 25, 4 grain, right, right, that's kind of
crazy.
It's not bourbon, it's far froma 23, but it's still, as far as
the four grain, the main grain,of course, main grain, you know
.
Speaker 3 (46:44):
So, all right that's why you're doing that, because
they they're really interestingthe way their histories are kind
of well, let me rephrase thatnot exactly a history, not even
a mini-blend.
But you said that's finished inmaple barrels.
This is finished inold-fashioned barrels.
They actually haveold-fashioned mix made for them
and it's stored in their barrelsand then when they empty the
(47:06):
old-fashioned mix out, it's likethis maple syrup, it just kind
of sticks there.
In the port they put five oftheir best barrels in to make a
five-barrel small batch, whichis an ultra-small batch.
Right, you're getting maple,probably, and I'm getting
old-fashioned mix.
I'm.
Speaker 1 (47:28):
What I get off of this, as far as I know, is the
best.
What I get off of this as faras I know, the best I can
describe it.
I get a little bit of caramel,okay, but at Taco Bell they have
different sauces.
I'm not a guy that loves a lotof heat, but my favorite sauce
(47:51):
from Taco Bell is fire sauce,because there's this roasted
tomato red pepper taste on theend and I'm getting that on the
nose.
Okay, now they use thesebarrels that are specific
Cooperage.
Now they use these barrels thatare specific to Cooperage and
(48:19):
he thinks Jeff thinks that someof that flavor might come from
those barrels, because the otherstuff they do that they don't
use those barrels for doesn'thave that.
So he likes that and they putit in.
I can tell you this Afterwatching the video and having
this bottle.
This bottle would be a bottlethat if I go fishing with anyone
, I would absolutely choose thisbottle to go and take on, you
(48:42):
know, as far as in my flask, for, you know, a little sip with
cold to keep warm or whateverwhen you're fishing.
Fantastic, fantastic, uh,whiskey, um.
We got eric from australiathere and he said he found a
batch of old louisville two, twobatch two of old louisville in
australia for three hundreddollars.
(49:03):
Now I would tell him, if hethat's insane, that a bottle of
old louisville made it.
It made it to australia in thefirst place.
So and then he said he couldget like a taylor single barrel
or a weller foolproof for thatprice and it was hard for him to
pull the trigger.
But honestly I think um, it's,I think I would pull the trigger
(49:30):
.
300, $300 for an old Louisville, that's you Good stuff.
That's right around what itcosts here.
It's not a cheap bottle here.
So all right.
Speaker 3 (49:43):
It was $300, a little over $300 for a 17-year-old
Louisville.
That's what I was looking at.
Speaker 1 (49:48):
Yeah, and I had the one that 17-140 proof one, and
that one that I got it was like400 bucks.
Speaker 3 (50:03):
I think mine was 126 proof, but I don't know.
I did not buy any.
Speaker 1 (50:07):
So the nose is unlike any other nose and the fact
that it's not medium sauce orred hot Tabasco sauce or
whatever, and it's that firesauce with a little bit caramel
coming through, it's the mostunique.
I like it.
It's close to a buttermilk, butI'm going to go with four ocks
(50:37):
Did you hear those?
Speaker 3 (50:39):
Absolutely yes, Make sure you bring a little bit of
that when we go fishing inWrigley Field.
Speaker 1 (50:44):
When we go fishing in Wrigley Field.
Speaker 3 (50:46):
Yeah, we're going to fish for some runs.
I will bring some of this foryour tribe if you haven't gotten
a chance yet.
I don't know if you have or not.
Speaker 1 (50:55):
Yeah, you poured me some.
It's St Augustine.
Yeah, you poured me some when Iwas there.
You made me.
That was like the first pourwhen I got to your place.
That was good, all right, allright so.
Speaker 3 (51:21):
Buddy, what do?
Speaker 1 (51:22):
you think about what the legs look like on it.
Let's roll her.
I'll roll in the glen.
Put that up.
I already touched in the GlennPuck that up.
I already touched it a ton.
Oh, they're really thick, likeas thick you probably can see
that.
Speaker 3 (51:42):
Can you?
Yeah, a little bit.
I'm sure they're on a biggerscreen than I can see better.
Speaker 1 (51:50):
Yeah, they're thick.
Speaker 3 (52:02):
Yeah.
Speaker 1 (52:03):
It's beautiful, randy .
I mean it's like the lake andthe Northwood aspect of it is
fantastic.
You know what I mean.
Then you've got Lake Michiganright there Vineyards,
(52:24):
distilleries, lighthouses.
Speaker 3 (52:31):
That sounds like St Augustine.
Speaker 1 (52:34):
you got the Atlantic Ocean right and you got palm
trees.
You don't got pine trees andforest.
You know what I mean.
And it smells like so clean andpure up there where Florida
most of the time it's burningwell.
Speaker 3 (52:51):
Thank you for that.
I appreciate that.
Speaker 1 (52:56):
Thomas Anderson said because of the finishes.
Well, these are now Thomas.
They've evolved with no morefinishes.
It's kind of cool, and you knowif you're not into.
You know they basically gotaged whiskey coming out and
their burns are fantastic.
Thomas Anderson said that, allright, so I'm going to give it a
three on body.
So you know, they basically gotaged whiskey coming out and
their friends are fantastic.
Thomas Anderson said that, allright, so I'm going to give it a
(53:18):
three on the body.
And the reason why is it's mostof this is happening in the
taste and the back of yourthroat into the finish.
That's where this thing goescrazy.
Speaker 3 (53:36):
Nice, that's nice when it does that.
Speaker 1 (53:38):
The geeks just don't get it For 129 proof.
This is drinking way easierthan 129.
And they get that.
So it's weed up front, it numbsyour side, mid palate and then
you get the fire.
(54:00):
So as far as pesos, I have tosay I really like this and I'm
going to give that five knocksOkay.
Speaker 3 (54:12):
Well, if I were mine, you already know what I would
get.
I could give it six, I would.
Speaker 1 (54:16):
Well, you can.
This was a bup, but a bup.
Speaker 3 (54:18):
This one would get a bup for six.
For a taste, I would love toflavor that, just absolutely.
Speaker 1 (54:23):
Yeah, that's better wheels.
Speaker 3 (54:24):
I'd say this one's only under weatherproof.
It warms you all the way down.
Speaker 1 (54:28):
Just nice Floor hug what 129 is just warming you all
the way down.
And then I would say the finish.
It's the strong point of thisbourbon or this whiskey You're
going to if you're fishing.
It keeps, it's going to keepwarm and you can taste that, I
(54:51):
can taste that.
I could stop drinking now andit's uh.
I'll watch the rest of theall-star game and go to bed
about 11 30 and I probably willstill taste this in my mouth.
I would have to say it's one ofthe best finishes and that's
why it's strong.
It's got a five on the taste,which is good, but I'm gonna
give it the, the fish, and Inever do this.
(55:14):
I'm gonna get a five, but up,up this finish is amazing.
Now, if you don't like redroasted, have you ever had a hot
(55:38):
sauce that has roasted a littlebit of tomato and then it's got
that little bit of space, butit's almost like it's burnt?
Speaker 3 (55:46):
Most has one like that.
What Most has one like that,it's almost smoke.
Speaker 1 (55:53):
My wife says it's similar to a scotch, but I this
is.
It doesn't have the smoky, it'sgot a little bit of what you
say.
What she also said is that thiswould go fantastic with the
cigar.
So the 6 and a 5 is 11, the 3is a 14 and the 4 is an 18.
(56:17):
17, 4 is 7, 6 and 5 is 11.
18.
So I gave this an 18 out of 19.
So give the craft distillery.
Now, this here is good bourbon,but it's not on the level of
this mad angler and if you likethat type of to pull, pull that
(56:42):
off.
I've had it on a couple coupleof ribbons that spicy, but not
to the point of perfection likethis.
Yeah, you know what I mean.
And then it's 130 and it tellsyou it's 130 on the.
It tells you it's 130, and soso this stuff you get out of
(57:02):
craft distiller.
I mean, it's like I can tellyou, randy, I was biased, I
wasn't happy three years agowith the maple finish one, I
thought, but I tasted theirmaple finish.
It's now uh, it's like notgreek maple, so they want to
bounce because this blender thatthey were able to get.
I'm going to meet him, I'llfind out his name, but he knows
(57:26):
what he's doing and they hiredhim two and a half years ago, so
it makes sense they turnedcompletely around.
Oh yeah the experience wasfantastic.
But in that, you know, I'vebeen to jeff through cookie and
had the experience is fantastic.
There there's a lot of peoplebut I'm not a huge fan of like I
(57:46):
don't think there was.
You know, there's some of thewhiskey that they produce, but
they're there, they have a goodstory, they got the thing and
they keep coming on, just likethis place.
You know what I mean the olderyou get and the more of yours
ages.
Because, honestly, the reasonwhy Jim B is putting stuff out
at five, six, seven, eight years, they want to put it out any
(58:08):
younger than that because theyneed the barrel influence, they
need to flip out all the stuffthat comes stealing us and then
they need to get that flavor inthere.
And when they do that, thosebarrels will really get that
flavor in there.
And when they do that, thosebarrels will really get that
flavor.
And alan bishop always wassaying at french lick, respect
the grain, respect the grain.
And you hated it.
He was always putting grainforward.
(58:29):
Some people would treat it tobe too young, but that he was
competing against kentuckybourbon.
But before he left I tasted abarrel of his that was eight and
a half years old of the LeeSinclair and the barrel
definitely was overtaking atthis point the grainy taste and
(58:53):
it had the right age and thatwas some damn good whiskey, you
know what?
Speaker 3 (58:58):
I mean, that's not what I'm saying.
I got a couple of distiller'spicks from St Austin and some
fucking barrels that are justlike you to have some.
You know what I mean that stuff.
Now, other thing is the heatfactor a difference in us being
(59:21):
here in Florida and and Garrisonbrothers got a picture of
earlier being in Texas.
It doesn't take as long.
If you did what some say withyou, 28 year old, aiding whiskey
beer, you in 20 years inFlorida, or tutoring, well, no,
she did for the Texas or a lotof is whatever.
Speaker 1 (59:39):
There would be nothing left.
That I was talking to the the.
You know, um, who is it from?
Aaron, from uh smoke wagon thisbrings up down there and age,
you bring gp up there and use itin las vegas.
It's not, it doesn't have to beout there very long to do what
he wants it to do.
And you know, it's like there'sa distillery there in las vegas
(01:00:04):
and he said they put it in thebarrel and after four years it
was all gone.
It's dry.
If the barrel basically willdry out and it's hot and it'll
evaporate the whiskey.
Um, what happens in kentucky is?
I mean, if it was, if it wasthe kentucky summer year long.
There's a certain humidity inthat summer, but if it was that
(01:00:25):
all year long, this would begone.
Speaker 3 (01:00:28):
I don't remember the exact temperature, but it comes
around 50 degrees, 40 to 50.
It basically quits aging.
It's like a fat, warmer thanthat.
Speaker 1 (01:00:36):
Well, it's a quits, it just all goes back into the
surface, then comes, it's allback in the barrel.
There's a point where it alljust goes out of the way, goes
in the barrel.
If it's in the barrel and it's,you know, 20 degrees, that's
even more so.
But they say chemical compoundof getting that wicky cold and
then heating it up and then itnot just being a barrel but
(01:01:00):
making it cold and hot.
Speaker 3 (01:01:01):
You knew that I used to teach chemistry.
Yeah, but when I say it quitsaging, the chemical process
slows down.
Speaker 1 (01:01:06):
Oh yeah, but the wood .
Speaker 3 (01:01:09):
Right, so that's why it quits aging.
It slows us down.
Speaker 1 (01:01:12):
And hence that's why people always try to rapid age
by heating up artificially, andthat's rapid aging, and
sometimes they put it in a a.
They rapid age it by heatingand cooling it artificially and
then also maybe mulch soundingit and, um, you know, vibrating
(01:01:32):
it with wood chips andeverything, but there's no
substitute for years in thebarrel.
Now there's a reason why belowtracing such good damn whiskey
because they do keep their steam, heat their houses in the.
It's a fact.
You can see, you go there.
(01:01:52):
You saw the pipes, same pipesthat EH Taylor's been used since
they really late on.
So that's really a cool thing.
The other place that has thatability is Kathleen Key.
I don't know if those same pipswork at Stillery yet or if
they're ever gonna, but he was avery, very you know he was
(01:02:18):
breaking down boundaries anddoing things that no one else
was doing, and you know there'sno way, way.
Buffalo chicken, we rapid ageour bread.
They're nine years.
They're nine years and ittastes really good because they
basically eat ants.
But they're cool in thewintertime, which is that
process to keep point Now in andout of the barrel.
It's very important for thewhiskey to be in the barrel, but
(01:02:39):
it's also important for it tocome out for a little bit.
You know what I mean.
When it comes back out, itpasses through that filter again
.
So there's a lot of things thatso many people do, but it's all
fun In Michigan.
Their thing is there was someheat.
It's not like Tiki.
It's going to be cool inSeptember and October up there.
(01:03:01):
It's going to be cool inseptember and october up there
and it's going to be still 80sand 90s in kentucky for a little
bit longer.
So they get.
I honestly think that whenyou're talking about kentucky,
ohio, um, indiana, you'retalking about the perfect aging
weather for whiskey, where youget enough cool energy, enough
(01:03:22):
heat.
For some.
You get some into a sign againthere's probably too much
cooling and enough heating andall I'm going to say is, I think
, honestly, warming you know ithas been a really good friend to
burn it.
Speaker 3 (01:03:39):
It's one of the advantages of gloaming.
Ken Edwards and Walker bothkind of agree with you.
You know the way trolls exploitSam Walker's disco butt fight.
I like your description alittle bit better as to why
Kimberley action slows down asit gets a little in there.
Speaker 1 (01:03:55):
Well, that's like you were right in the fact that.
Look you can.
They proved it.
They stuck heaven, hell, 12year in a steel barrel for 13
years and when they leased itthis past year it's been not
distributed for 25 years.
(01:04:16):
That 13 years in that stainlesssteel container.
In my opinion, honestly, itstill does its aging, oxidizing
and it gets heating up and coolit and heat it up and cool it
and you know, if it was in acold room, even just sitting in
the control room, that babypicked up a dusty flavor that
(01:04:37):
you pick up when a bottle sitsfor 20 years, when when the
whiskey sits 20 years in thebottle.
So there is some sort ofchemical composition change that
happens even if it's not in awindow.
Just my opinion.
Speaker 3 (01:04:52):
I think that's actually right.
You know, wood certainly has ahuge, huge influence on it, but
they're still, you know, on atime level you're going to have
some changeable things going on.
Speaker 1 (01:05:03):
Yeah Well, I think we're at 10 o'clock.
Yeah, we've got to say goodbyeon the audio and I will finish
this up.
Speaker 3 (01:05:14):
Thank you all so much for joining us.
I hope that you enjoyed it andhopefully a little bit of the
online knowledge you shared withus, and we really appreciate
that.
Speaker 1 (01:05:21):
And yourself too.
I mean, this is how we learn bygoing to different distilleries
.
It's one thing that we bothlove is that everybody has a
different take on what they'redoing, and it's so exciting.
People always ask me are youever going to commit to
distillery?
I've had job offers before, oryou know I could work at this
distillery from through.
You know I've had um job offersbefore, or you know I could
(01:05:42):
work at this distillery through.
You know I've had a differentlevel and I love distilling
process, but one I it goes downto the people that you meet, and
the people doing it always areso creative.
It's a great um they.
They have their shoes off andtheir bare feet to the front,
and this is why Appalachiansteels yeah, whether it be
(01:06:06):
somebody who's moonshining inHell's Half Acre or what Alan
Bickle and Steve Scherr and whatthey're doing over at Mount
Vernon, that's a good bet.
Mount Vernon, I really believe,is one of the great craft
distilleries on here, plusStolen Wolf in Pennsylvania.
(01:06:26):
You can go down to Liberty Polein Pennsylvania.
Every single state has theirwhat would you say, their craft
distilleries, and those aredistilleries that are making up
the history of our country.
So there's brands that keepcoming back and those make up
cities that are making up thehistory of our country.
So there's brands that keepcoming back and those make up,
you know, but at the same time,a certain amount of what would
(01:06:49):
you say marketing or uh, it'snot quite the same as those,
those startup distilleries,those craft distilleries.
I think it will be very, verytelling.
Telling in the fact thatthere's going to be some more
brands among the craftdistilleries.
Plus, it'll be the time that welive in of the craft distillery
(01:07:10):
.
Speaker 3 (01:07:11):
You agree with me.
I want to just briefly from myside I want to give a shout out
to the guys at Airbenders.
They do really care but theyearn their relief effort.
They raise funds and theydonate $1, $3.
That was collected at the gatesin donations on Saturday and
the relief I remember the number, probably $0.10.
Or relief for those that arejust suffering.
For them they did that.
(01:07:32):
That's a lot of effort on theirpart and I really appreciate
everything that St Augustine'sdone.
They have a hundred andfifty-five thousand visitors
coming every year and theypromote the entire city.
They promote the church.
Part of Augustine that is inCollingville is a North American
community, a select community,and it was a community that
freed, with that specialpromotion.
It came for the city because itwas a city and that's where
(01:07:56):
there still is, and so they havebuilt a community.
They have a community.
They all have their own stuffthere and I'm your.
A guy out in Minneapolis hasthe same thing.
That's the way you practicelearning things.
That's involved in the inside.
Speaker 1 (01:08:07):
In a mission.
They are about observing.
You know the land around them.
We don't recycle the water.
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