September 14, 2023 • 51 mins
Welcome to a captivating journey through the heartland of bourbon - Owensboro, Kentucky. We've got an exciting conversation lined up with Aaron Harris's Vision, an industry maverick leading the charge at the Green River distillery. He lets us in on the fascinating changes, investments, and the unmatched community spirit that surround their distillery.
Next, we're taking a deep dive into bourbon itself, starting with the highly praised Black Vable, that stormed the market in February 2022. We'll also be savoring the nuances of Wheated bourbon and discussing the underestimated art of bourbon packaging and pouring. The future of the distillery is on the cards too, giving you a sneak peek into what's brewing in the mash bill, expected flavors, and more.
As we reel in our bourbon journey, we'll chat about the Green River Distillery investments, their expansion plans, and the experiences of attending the Bourbon Festival. Ever wondered about the evolution of drinking games or the importance of drinking responsibly? We've got you covered. And as we raise a glass to our heroes, we'll wrap up our chat with the soothing lyrics of "Whiskey Bar." Buckle up, folks! It's about to get spirits-high in here.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Rick what's?
Speaker 2 (00:01):
up Scotchy's Urban Voice fans.
This is Alan Vision of If youhave Ghosts, you have Everything
.
You may know me better asIndiana's alchemist in the Black
Forest, but if you're at allinterested in the 14, high
strangeness, the paranormal andthe unexplained, then you should
tune into my new podcast.
If you have Ghosts, you haveEverything Available now,
(00:25):
wherever you get your podcast,including Spotify, google
Podcast and Amazon.
Speaker 3 (00:56):
Do what you're drinking every brew of this man.
We talk songs.
She's a brother telling thetruth.
Yeah, we're the Scotchy's UrbanVoice.
We raise our hands, we make oursong go.
Yeah, we're the Scotchy's UrbanVoice.
We're here to have fun.
(01:17):
We hope you enjoy.
We're here to have fun, yeah.
Speaker 4 (01:40):
All right, we're here , we're here, we're here.
Live for another podcast of theScotchy's Urban Voice.
Speaker 1 (01:48):
This is season five we've picked up season five here
in Kentucky.
And you're only the secondperson to be on season five here
.
Speaker 4 (01:56):
High five September.
Yeah, yeah, yeah.
So it's excellent alwaysstarting a new season.
The first couple episodes areexciting, but we've been for the
last three years starting themdown.
You know, starting season fivein Kentucky with leading up to
the Kentucky Bourbon Festival,but thank you so much for having
(02:17):
us down here.
I mean, Aaron, you've been afriend of the podcast for a
while now and it's great tofollow your career and we're
happy, happy to be here, Happyto have you.
Speaker 5 (02:30):
Yeah, yeah, yeah.
It's been a long time coming.
Been wanting to get down herefor over a year now.
Speaker 6 (02:35):
Well, you're welcome to be here in Owensboro in our
great city anytime.
Yes, thank you.
Speaker 4 (02:40):
So I mean, right off the bat, talk about Owensboro.
What's that like being in?
You know you're not quite, it'sstill it's Kentucky, but it's
actually another time zone,right yeah?
Speaker 6 (02:52):
yeah, so Central Time , which actually is really great
.
I'm a fan.
So Owensboro, you know it's acountry town, for the most part
still the fourth biggest city inthe state of Kentucky.
Pretty much everything youcould want is in this town
Concerts every weekend, nothingbut food festivals, the hundred
(03:14):
food trucks and you know, thisis one thing they love a lot is
the barbecue.
So there's constantly food,music and a lot of bourbon.
You've all right.
Speaker 4 (03:25):
Well, there's always a lot better when we've had you
on in the past.
There's a lot of people whosupport the distillery, the
restaurants and the bars around,and they're very excited about
what the distillery has become.
At this point, you know it'slike you could tell.
Speaker 6 (03:40):
There's like a whole vibe right.
It's a culture, it's a, it'sreally a state of mind.
It's definitely a revenuestream that a lot of people are
involved in, whether it'sprimary jobs or secondary jobs.
It's a great avenue for peoplefor their income source and to
have a lot of fun.
Speaker 4 (04:00):
I find that, like when you go around with most
distilleries, it's definitelythe people, one thing that all
your workers that you havethey're proud of what they do.
I mean that's such that pridethat they all take and I feel
that you coming here and all thechanges that happen, they're
even more proud of what'shappening.
(04:22):
You know because of what'shappened and talk about a little
bit about the changes that youknow what you guys are going
through as far as renovationsand stuff and everything then
and the overall pro projects.
Speaker 6 (04:35):
Yeah, so we're on an over 100 and we're in a 120 year
old site that's been on and offas a distillery and a processor
and a rectifier for many, manyyears.
And you know, at one time therewere over 30 distilleries in
this county alone in DavisCounty, kentucky.
So right now there's only onethat's actually distilling,
(04:55):
producing spirits.
So what we like to say and it'sactually right there on our
bottle we are proud of Pride ofOldenburg.
We take a lot in that.
We don't take that lightly.
So we're happy to be arepresentative but not only the
state of Kentucky, but also thiscounty and the city and with
our new ownership ofBardstown-Burman Company and PPC
(05:17):
, there's been an investment ofover 25 million dollars in this
site and local sites to improvethe facilities, the efficiencies
, to hire the workforce neededand really the infrastructure
needed to make this aworld-class facility.
Speaker 4 (05:33):
Yeah, that's uh when, uh we were.
It's coming here.
Just ever since you were hereI've been trying to get here and
I'm we're finally here.
It's exciting, I mean.
But I find you know we'rewalking around and it seems
exciting because the history'sjust it's not been erased, but a
(05:57):
lot of it is, you know, thefunctionality of it.
That's what you've beenimproving and you, you know you
talked about as a head distiller, but now let's talk about what
the whiskey stock was like whenyou and what, what you're doing
with that.
Speaker 6 (06:13):
Yeah, I think you know the whiskey stock was great
when the when the facility waspurchased.
Ever since they starteddistilling back in 2015, 2016,
they were really onto somethinggreat.
With the mash bills, with theequipment, with the flavors that
are able to be developed in ourspecial Rick houses, the stock
is great.
We're finding that the five andsix years is is a phenomenal
(06:36):
bourbon and we're using that toour full advantage that we can.
Moving into the future, we'vebeen able to increase some
efficiencies by a few processesand equipment changes.
Like you said, it's kind oflike the facility's kind of
endowment.
It's almost like you're turningthe volume down on a facility
and now we've cranked it back upand bringing it back alive.
Speaker 1 (07:00):
Yeah, I mean, when we walked around earlier, you
could see that there's a lot, alot of barrels, a lot of product
that's been here, so prettyexciting.
We got the you know if wedidn't get to film it, but we
got the to be fortunate enoughto go out there and try a few
barrels from the Rick house, andI think they were 2017.
Is that what those barrels were?
(07:20):
And wow, I mean, if you couldjust go out there and bottle
everything that's there rightnow, I think there'd be people
would be blown out of there.
Speaker 5 (07:29):
It's just amazing.
The great thing is is.
Speaker 4 (07:33):
we did film it, so we'll insert it.
I promise It'll be there alittle bit, yeah, but that's a
bit.
Speaker 1 (07:40):
You know the grounds getting here.
We talked about it.
Walking around just has a veryold feel but new in some ways.
You know some of the thingsbeing updated, but I think it's
just an awesome location andit's kind of hidden away because
it's not right on the normalpath for people that are in
Louisville, lexington.
You know this takes a littlebit of a drive to get over here,
(08:03):
but well worth it.
Speaker 5 (08:05):
Yeah, we agree.
Well, I was looking some of thepictures of, I mean, some of
the buildings were just inabsolute ruins and shambles, yes
, but now I mean they are a fullforce working distillery now
and I mean y'all have done anamazing job with it and I mean
(08:27):
it's just continuing towards thefuture and it looks like y'all
have got some great plans for it.
Speaker 6 (08:34):
Definitely it's going to be good, coming along, great
, if anything, the pedals goingdown even further into the floor
.
Speaker 1 (08:41):
Well, when we were on the podcast last time, which
was a few months ago, we talkedabout how many barrels were
coming out of here today and Ithink we were all kind of like,
wow, I don't think people whenthey see Green River, which
they're seeing in Ohio more now,obviously, with these two
bottles in front of us and atthe 30-something price point,
they're selling extremely well.
(09:02):
It's a great, great bourbon andit's.
But I think that when yourealize how big this place is, I
mean, how many barrels now?
Are you up to a day?
Speaker 6 (09:14):
We like to stay around that say we're right
around that 315 mark.
We don't barrel in the weekend,so typically Mondays and
Tuesdays are heavy.
Wednesday, thursday, Fridaystypically around 315, 320
barrels a day that are filled.
Speaker 5 (09:28):
That's a lot of barrels, that's a few.
How many states are youdistributing in now?
25 states, 25 states.
And when they started back?
Speaker 6 (09:39):
how many states?
Four, four, that's a greataccount For the most part.
I don't want to say that we'removing in on barcemberb and
company territory, but we are anextra folder for them to pull
out, an extra arrow and thequiver for our sales force to
sell, not only to great brandsthat BBC puts out, but also with
(10:00):
the Green River portfolio.
Speaker 4 (10:03):
And the still that you're working on is no joke.
Speaker 6 (10:07):
No, it's a beast in its own right.
Yeah, did you say 54 inch, 54inch column, 40 foot, 41 feet
tall.
Speaker 1 (10:14):
Which relate that to most places, what are 32 to 36?
Speaker 6 (10:19):
Yeah, so just for instance, at Barc's,
towneburbank coming right now,they run two 36 inch columns and
the new one that they're addingthat will come online sometime
next year will be a 42 inchcolumn.
At Barton Distillery, that's a72 inch column.
One I believe Heaven Hill atBurnheim has three 72 inch
columns that they run.
(10:39):
Blutch Rose is a 36 inch column, so it's pretty common.
It's not common to have a 54inch.
Speaker 3 (10:45):
No.
Speaker 1 (10:46):
Yeah.
Speaker 4 (10:48):
For sure, for sure.
So let's talk about the gold.
Speaker 6 (10:56):
So the powerhouse, our bourbon, came out.
The Black Vable came out.
I want to say it was Februaryof 22.
It's been out and it's hadgreat response.
It's been received great by alot of not only critics, but the
people we want are the peoplethat are buying every day, are
the restaurateurs, thebartenders that are really
(11:18):
showcasing it really well.
It's got a really nice spiceforward flavor, a sweet on the
palate to the great lingeringfinish, beautiful color and
great presentation.
We'll play a little bit later,but we've got a little design
benefit that popped in was thatyou can slide a quarter or point
(11:38):
right underneath the label,right underneath the bottle
there.
So we've got a game set updownstairs called Shoot the Shoe
.
We'll play with it later.
That was the initial releaseand this year we set out to have
our second release, which isthe Weeded bourbon.
Same mashbill, $70, $21.
But it's a weeded 21%.
(11:58):
Wonderful citrus fruit flavoredsweetness with some of that
caramel kicking in it, paired toalmost a pie.
Each pie tastes great.
Speaker 1 (12:12):
So question, maybe something stupid, but the Black
Vable was around for severalyears, like you said it's been
around.
What constituted, whether itwent into one of the tubes or
not?
Because you would see it outand it would be in a green tube,
and then you would go toanother place and it wouldn't be
in a tube.
Was it just randomness?
Was it timing?
(12:34):
Did it go for so many months?
They put them in those and thenthey didn't.
Speaker 6 (12:38):
I want to say maybe it was an issue of ordering a
full container of those like ashipping container and getting
through them, actually probablyBecause there's so many still
that they're almost a giveaway.
So there's a lot of them.
Speaker 1 (12:50):
And I have.
I bought one at a place inKentucky and it came in that
tube.
But then when I bought anotherone in another place in Kentucky
, it didn't come in the tube.
Speaker 6 (12:59):
Just curious.
That's also shelf space.
It's almost 1 and 1 halfbottles wide.
So, it's not really somethingI'd deal for the shelf.
Speaker 1 (13:08):
All right, awesome.
Well, you want to start offwith this one.
Speaker 6 (13:11):
Yeah, let's do the weeded offering first.
Thank you, thank you.
Oh, you're going to be that oneto yourself.
Speaker 4 (13:20):
Thank you.
Is that so weeded one too?
I'm not giving it up.
Speaker 1 (13:25):
So if anybody didn't notice.
The pours were very fair untilyou got to Nash's Indeed.
Yeah, Super Nash.
Speaker 4 (13:33):
And you do realize you gave that pour to the person
who's going to be driving it.
Speaker 1 (13:37):
Well, he's going to get the smaller one next time.
Yeah, oh yeah.
Speaker 6 (13:42):
It balances out that way, oh wow.
And again I hate giving mynotes because I don't want to
influence anybody's flavorprofile and I like to say if I
give my notes, they're my notes.
Not everybody tastes the samething.
Not everybody eats the samefoods and drinks the same drinks
every day, so they don't tasteeverything.
Speaker 5 (14:04):
I mean, get this sweet light peach, real light
peach, right up in that.
That's a fruit.
Speaker 3 (14:12):
Yeah, eat juicer fruit.
Speaker 1 (14:14):
Definitely don't get radish Good color.
Speaker 4 (14:17):
I'll go more apricot.
Speaker 5 (14:19):
Oh go, stone fruit no .
Go stone fruit, go stone fruit.
Speaker 1 (14:25):
I'm going to pick a fruit nobody's heard of.
That way, I can't be wrong.
Star fruit People heard of starfruit Sure.
Speaker 6 (14:35):
Sherry, you heard.
Speaker 1 (14:36):
Yeah, oh yeah, sherry , yours is on, sorry, this one.
Speaker 4 (14:39):
Yeah, we're just sitting around.
What happened on the thief'snaked over there?
Speaker 1 (14:48):
We're letting it drain onto the road.
What happened to?
Speaker 4 (14:50):
the case.
Ok, I took it out, just foraesthetic purposes.
Speaker 6 (14:56):
So we got thief after the link here.
Speaker 1 (14:58):
Yeah, when you go to the Rick House and you bring
your own thief, they like, thefirst time ever, thief out of a
link here.
Speaker 4 (15:03):
My luck in the shatter.
Speaker 1 (15:06):
I'm like the discs, I can't live any laughs.
Speaker 6 (15:10):
What the hell happened.
Speaker 4 (15:12):
It's a Monday, is it?
I don't even know what day itis after this.
Speaker 2 (15:17):
This is like the first week, isn't it?
Yeah, it doesn't.
Speaker 4 (15:20):
We've been down here Yesterday.
I was thinking today was goingto be Sunday.
I'm talking to Randy about thePacker game and he's like I'm
going there at noon.
I'm like why are you goingthere on the Wisconsin game?
He's like no, it's Sunday.
I'm like I don't want vacation.
Speaker 1 (15:36):
So what's the did you ?
I don't think you said it, butwhat was the mash bill of this
again?
Speaker 6 (15:41):
It's a 70% corn, 21% wheat and wheat, yeah, yeah, and
then the other one I was justgetting a flavor and what proof
is this.
This is 90 proof.
Speaker 1 (15:54):
And I think pretty much everywhere.
This is it's about $32.99.
I'm not mistaken, Pretty close.
Speaker 4 (16:00):
It's that 90 proof.
It's got a nice mouth feel, itgives you the full flavor body
and then it's really drinkablein the refreshingness of it,
non-shell filter, so you'regetting great mouth, feel, great
texture from the natural worldsthat are there.
I think I came up with it.
Speaker 6 (16:24):
Oh boy, here we go.
New fruit no, so I'm picking upthat wheat.
Speaker 4 (16:28):
I'm like it's a hot roll at a steakhouse with a
sweet honey, sweetened butter.
Ok, I like that Well.
Speaker 6 (16:36):
Texas wrote out.
Speaker 4 (16:37):
That's what I'm getting.
Speaker 2 (16:41):
We're just going to put that up as he's hungry.
Speaker 6 (16:46):
I kind of agree with the back of the roll.
Speaker 5 (16:48):
Oh, she kind of agrees with the back of the roll
.
Speaker 1 (16:51):
I got that a little bit Well it has that soft fruit
flavor at the beginning, but itfinishes a little peppery.
To me it's a little spicy, butI don't know if it's pepper, but
it's got a little bit of spiceat the very end on the back.
Speaker 4 (17:03):
I would say that it almost goes spicy, but then it
goes and it gives you thatreally warm Kentucky gun.
Speaker 1 (17:09):
Yeah, and I can't say that it's pepper, but it does
kind of like that.
But the sweet, that fruitsweetness at the front is very
much there.
Speaker 4 (17:18):
With definitely an apricot dried apricot finish.
Speaker 6 (17:25):
And I would say this one definitely opens up.
As you keep going, as you justlet it sit for a little bit, I
think it opens up really well.
Speaker 1 (17:34):
So we talked about a little bit outside, but we
weren't on the podcast and live.
Future plans.
What's the next step for youfrom these two bottles in the
next six months to a year?
What do you foresee going to?
Speaker 6 (17:51):
Unofficially, we'll have at least one release next
year.
I think a lot of really bigbourbon fans are gonna enjoy,
especially those connoisseurs,and it's gonna please a lot of
our audience.
Can't really release those justyet but I think if anybody
follows across any kind of theTTB forums you'll see them, the
(18:15):
colas that have been submitted.
So it's not too hard to look upand find those Really excited
about those.
A couple of those blends havebeen started and a couple of the
barrels have been tested andkind of looked over.
So we're really excited torelease anything out of our
distillery.
but some really nice things arecoming up next year.
Speaker 1 (18:36):
I think that's the thing for people to know that
these two bottles are out therebut there's more coming.
It's not gonna be like, hey,we're just gonna keep making
this for the next 10 years andyou've got, you have plans to do
and people that don't know yourbackground.
Speaker 6 (18:52):
You started out where so started out, at Barton 1792
distillery.
Speaker 2 (18:59):
It's been almost almost 10 years ago and I
wouldn't trade it for anything.
Speaker 6 (19:04):
It's the best, one of the best experiences I've ever
had.
Speaker 1 (19:06):
It's the best smell in Bartstown, I'm telling you
that right now it is theBartstown smell.
You wake up.
We, we stayed at a bed andbreakfast downtown a few months
ago and woke up in the morning,walked out the door and it was
the best book?
Speaker 4 (19:20):
Yeah well, last year's bourbon festival too, it
was blown over too it's amazing.
Speaker 6 (19:23):
It's that dry house and you can't see it's heaven
hill because they don't have adistillery, so it's definitely
it's Barton's.
Yeah, yep, and you know I workedover some great distillers and
worked with Ken Pierce and whois at was six mile Crete now I
think it's gonna be heaven'sdoor if I understand that right.
Okay, and then got to work withJohn Hargrove, who was at DBC
(19:47):
now starting Whiskey House.
Got to work with a great, jimHunger, who is now gonna be
operations director with WhiskeyHouse there in E-town.
So I've worked with a lot ofgreat guys.
John Rampus is a great guy,greg Langman was a great guy to
work for.
So I've been able to pick up alot of stuff that maybe some
people take advantage of, butI've always been one to keep my
(20:10):
mouth shut and make yours open,and it's served me really well.
Speaker 1 (20:12):
Yeah and already the efficiency here for Green River
is picked up significantly.
Speaker 5 (20:17):
Yeah, yep and just within a year's time.
That's a great accomplishment.
Speaker 4 (20:25):
Well, I think I would have to say, going to Watershed
too, that that was a challengein itself and I felt that you
rose to that challenge and did agreat, great job there.
But you have to admit that'swhere you.
You learned a lot there, didn'tyou?
Speaker 6 (20:44):
I did.
I learned the craft, the crafttrade and really got to fly the,
the bulk spirits to that trade,to see it to see myself humbled
, really quick really, and Iwouldn't trade that experience
for anything If I left anythingthere to those guys and that
equipment is, and the bear isthe bourbon, is any kind of
experience?
And you know a little bit of alittle bit of trade secret maybe
(21:08):
.
Speaker 4 (21:10):
Yeah yeah yeah, there's no doubt.
And then?
So what's next?
Speaker 6 (21:18):
So here at here at Green River, like I said,
there's been huge investmentsinto the facilities.
Like everyone, we're hurtingfor space, so it's it's hard to
convince a city to expandbourbon warehousing.
So we have partnered with ourlocal county, hancock County,
and we purchased an 80 acre site.
We plan to build eight, fifty,eight thousand eight hundred
(21:41):
barrel warehouses on as well, aswe're retrofitting seventy
thousand square foot warehouseinto a pallet ties storage
warehouse as well.
So all in all, it should hold.
The new site will hold aroundfifty five hundred thousand
barrels, so that'll be more thanenough barrels to foresee us
through the you know, the next10, 20 years.
(22:01):
However, we need to do that.
With any luck that our brandwill continue blowing up and
we'll need more storage Awesomethat sounds good.
Speaker 5 (22:09):
How many brick houses do you have on this property
now, and, and how many barrelsdo they hold?
Speaker 6 (22:16):
So there are these are the old brick.
These are brick warehouses,each one of four stories.
Actually G, I think, has fivestories, but there are six
warehouses.
Each is about 20,000 barrelsand so around 120,000 barrels on
site.
Here at our sister site,hancock or, excuse me, ohio
(22:38):
County, there are 19 pallet tieswarehouses there that each hold
roughly 20,000 barrels, so ourstocks are really good.
The brand is phenomenal.
We're going to continue pushingnot only for our own brands,
for our clients as well.
Speaker 1 (22:54):
So somebody that comes in to Owensboro that just
wants to come down here, theycan come in and do a Torah
tasting yeah, we have our yeah,tell us a little more of that.
Speaker 6 (23:05):
Multiple bars.
One behind us is our mainhorseshoe bar.
We do cocktail classes up here.
We also do just sit and sipswhere guests can come in have a
drink, chat about the history ofthe facility, chat about the
offerings we provide and all thethe great history we have, as
well as the tours we provide.
I believe they're Tuesdaythrough Saturdays up until about
(23:28):
four o'clock, I believe.
Also we do have our singlebarrel program.
They probably two or three aweek for our mainly our
distributors and VIP clients.
We have that.
We have set up and they've beenset up for years in advance.
Most of these people so they'vebeen waiting for their chance
(23:48):
to get a single barrel and sofar that that program has been
received very well.
Speaker 1 (23:52):
Yeah, I think when we came in we started at the, the
place that probably hit Jeff thebest because he's he relates to
the art and the, the print shop.
But you know, I think thatanybody I know that's not on the
tour yet, but you talked aboutthat trying to get it to that
point.
But when you come into a placelike this and there's that much
history still left that theprint shop that was here from
(24:16):
how are 100 years ago, 40s, 50s,yeah, 80 years ago, whatever it
may be, that's pretty amazingtoo that some of that stuff is
still down there, the, thethings to do that are there.
I thought that was pretty cool.
Speaker 5 (24:30):
Yeah, overall, that's something a lot of people like
to see on a tour.
Is the history of a place?
Yep, because Distillin has beenaround for so long and it just,
it's just an interest.
It just adds to the part of theburden in the whiskey.
Share your.
Speaker 1 (24:49):
Well, and like people don't maybe realize that some
you know back when they wereprinting their labels, they
wanted to keep it in-house.
Yeah, they wanted to be able todo that instead of having to
subcontract everything.
Speaker 4 (25:01):
Well, if you're plus, also, if you're talking about
the 40s or the, you know 30s,40s, a lot of the places where
it was just it was easier to doit on premise and have the shop
because they needed it, opposedto because the other print shops
you'd be in line, and that'sjust the ones that wasn't
(25:24):
conducive to.
Yeah, I think, have it ondemand here and we talked about
like brands.
Speaker 1 (25:28):
So in that print shop I saw things like I think there
was Old Crow on a print, therewas Five Brothers, medley,
medley there was several brandsthat have come through here, I
would say, over the years and wetalked about that a little bit.
Speaker 6 (25:42):
A lot of Canadian whiskeys were made here.
A lot of, a lot of ready-madevodka's and tequila's were
produced here.
Yeah, I think I saw Skoll yes.
Yeah, skoll's a big one.
Speaker 1 (25:53):
That's pretty cool, the Hezrabrokes.
Speaker 6 (25:55):
I think a few people may have heard of Hezrabrokes
and Davis.
Speaker 4 (25:57):
County still in.
Speaker 5 (25:59):
Yeah.
Speaker 4 (26:00):
Yeah, so, and once we talked about the labels, that's
the one thing that staysconsistent throughout.
But it's funny because someeventually can come home, which
is very unique.
You know where there'ssomeplace else, and then
something happens and they endup back where they started.
That's a cool thing about thehistory.
(26:22):
But so talk about being backed.
Like you know, you're part of a, you know, bardstown Bourbon
company.
The ability to do what you'redoing and the backing that they
give you, and also all thedifferent directions and the
(26:43):
help that you've had.
Speaker 6 (26:44):
Yeah, it's a phenomenal company to work with,
to be a part of.
I think.
You know, I think I've tried tocome on board with the company
a couple different times and forwhatever reason, you know, the
stars didn't just align justquite right yet and you know you
like to think that you've.
(27:05):
You know all the signs.
Everything comes when it needsto and everything comes at its
own time and I think this is oneof those positions that's kind
of at its own time and you know,I don't know if I've ever had,
you know, the depth andexperience and knowledge that
comes with working like a groupthat run Bardstown Bourbon
company.
The great, you know.
(27:25):
Great.
You know distillery operatorsand great distillery managers
like, for instance, johnnyCaldwell, who's one of our
directors, who was a long timebeam and Barton manager.
You've got Justin Willett,who's our vice president of
operations, who gives his teamthe ability to lead their own
team and trusts all of hismanagers to make the best
(27:49):
decisions and he supports us.
You know he does a great jobwith that and you know he's very
admirable in that.
My direct supervisor here, ourside director, david Carroll, is
a long time Glenn Moore is adistillery manager who's offered
great experience and, you know,great counsel for me, not only
(28:11):
being a manager here.
But yeah, they're, they're,they're getting lucky and
they're, you know, hitting theparabolic.
You know, I think I kind of hitthe parabolic before.
Speaker 4 (28:21):
Well, I mean having that backing.
I mean you know, there, I,we've been at distilleries,
craft distilleries, big, andthen that backing is very
important, especially like whatif something goes wrong.
Currently you know your, your,your production and what, and
producing is very important.
(28:43):
You know what, what, how yourun those steels and how
everything's going.
But everybody knows it's thereal world problems of a
distillery.
There it's hydraulics, it's youknow it's moving mash, it's.
You know through, it'severything.
And you know you would thisfacility need, was in need of
(29:03):
somebody who really couldupgrade it where upgrades are
needed or fix what needs to befixed.
And a lot of times you knowwhen you're when the bottom
dollar isn't quite happening oryou're at that turn point those
fixes are you have to fix them,but you don't fix them exactly
how you should and it seems likeyou've got that support to do.
(29:25):
They're like whatever needs tobe done, we're going to do it,
yeah.
Speaker 6 (29:28):
I think that one of the first directions I received
was find the breaking point,find how far we can push.
You know the current setup andthen we will work through the
growing pains to make it better,to make it more efficient.
And right now we are workingthrough some growing pains, but
it's for the better and you know, we can definitely see the
light at the end, for sure.
Speaker 5 (29:50):
Yeah, that's got to be a great feeling.
It is, you know, this guybacking like that and can be
able to do that and work throughit and see the light.
Speaker 1 (29:59):
Yeah, yeah, because I would say that most, you know,
the distillery world is probablya little different right now,
because business is so good thateverybody is like Jeff said out
when we were walking is thatthey're putting money into their
facilities and they're doingbut a lot of industries they're
always looking to cut.
You know they're always back on.
You know how can we save, howcan we do this?
It's nice to work somewherewhere you're not doing that.
Speaker 6 (30:23):
Yeah, and it's not to say that we throw money left
and right.
But everything is comes in atthe right time and,
strategically, if it makes longterm sense, we do it.
Efficiency is money?
Speaker 5 (30:35):
Yes, and that's the key word Strategie, strategie,
you're going to say a strategie,a strategie.
Is that Bush that said that?
I think George Bush saidstrategie A strategie there we
go there you go.
Speaker 1 (30:51):
Oh boy, we've made up all kinds of good words today,
yeah, Rural rural rural, rural,rural Rural.
Speaker 4 (31:00):
I don't even remember what that word was, but anyways
, I think that's honestly afterknowing you for a couple years
now and I really feel that'syour strong point you understand
the workings of you knowthere's a lot of master
distillers that are so cold outthere but they don't.
They have maintenance people doa lot of that.
(31:21):
I'm not saying you're directlyin there all of it.
You have your maintenancepeople but you're right there
solving the problem with thembecause you understand that and
that's how you've come up.
That's your.
You know what would you say.
You know upbringing in theindustry.
You helped fix a lot of problemsat other distilleries.
Speaker 6 (31:43):
Yeah, and so, and if you're not there alongside the
guys that are actually doing thework, you know it's.
I don't want to do a lot of armchair managing, right, I think
it's not me, and unfortunately,the more positions you have or
the more times you consume, it'sone of those things that kind
of pushes you back and thenchair a little bit more
(32:04):
sometimes.
But fortunately I'm in aposition where I can get.
I can get out onto the floorinside the still house as much
as I need to, and you know, atthe same time I trust my team a
little harder to make the rightdecisions to get us up and going
as quickly as possible.
Speaker 4 (32:21):
Well, that's one thing that I've always noticed
about a distillery, because it'sso similar to you.
Guys are producing a productand it's a manufacturing plant.
Not only do you produce it butyou package it.
I mean, it's all all inclusiveand there's a lot of
similarities.
But as you get bigger, as youknow, the bigger it is.
(32:44):
When you're at a small craftdistillery, there's a lot of
control.
You can control a lot of stuff.
As you get bigger, you needyour staff to help you out,
because there's a point that youcan't do everything you wish
you could.
I know that if you, but youneed the other people.
I always found that when weadded it, just at a little art
studio, we added a third shift.
(33:05):
There's no way the third shiftran as efficient as the first
shift where I was a part of plus.
I was running it, you know someand like, but I guess for a
while you were, because you were, you slept here, so the third
shift wasn't working.
You were right there to helpthem out.
Speaker 6 (33:22):
Right, yeah, for a while getting started in the
business and getting startedhere.
Yeah, there were some long days, but, like I say, that's the
time when you know, you reallytest your own grid and your team
gets to see your own grid.
You know first hand, that'sgreat.
Speaker 1 (33:36):
The buy-in factor of people when you're involved in
everything not just from a vocalstandpoint but your hands and
your in it is huge, and in anenvironment like this where
everybody is actually working tohelp you get to where you want
to get it's.
That's what I think a lot ofbusinesses miss, is they do a
lot of armchair quarterbackingand the people don't buy in the
(34:00):
same, whereas if you get down inthe trenches with them, that'll
do whatever you want to do,absolutely.
Speaker 5 (34:05):
Yeah, so, yeah, it helps.
So tell us about this weeded.
Speaker 1 (34:09):
No, no, not that we drank bourbon we did.
Speaker 4 (34:12):
We did it was first with 20.
Speaker 1 (34:13):
Yeah it was stout, I guess.
No, we drank the bourbon first.
This is the weeded.
Speaker 6 (34:19):
What no?
Speaker 5 (34:19):
No, we drank the weeded first they drank weeded?
Yeah, no, it was 70, 21 weeks.
Speaker 1 (34:24):
All right.
Speaker 4 (34:25):
Now this one is 21,.
Right 75, right no 70 was 70was so 21, 9.
Speaker 2 (34:33):
70, 21, 9.
Speaker 4 (34:35):
Yeah, there you go, so tell us about the main
product.
This is the black label.
Speaker 6 (34:42):
So we call it.
You know, we quite call theblack label bourbon that we have
.
So, like I said, this one cameout in 22.
And it was the flagship, thefirst initial release.
They did a phenomenal joblaunching it and I think my
number one goal is not screwedup.
Speaker 3 (35:01):
So we just keep on doing that You're doing a job of
not doing it.
Speaker 6 (35:07):
Keep that blend on point.
Speaker 4 (35:08):
So going from the craft distillery where you're
producing stuff and you're usingyour palette and you're putting
out single barrels, what's yourelse put, was it hard to switch
the profile?
You know what I mean.
Understanding this profile,opposed to that where I mean and
it's such, the batches are somuch bigger, right?
(35:29):
So is that a hard thing to doto train your palette for the
profile, for what you'reshooting for?
Speaker 6 (35:38):
Yeah, I think your process is probably really
closely the same.
It's when your juice changesdrastically.
You know, one way or the other,you have a whole different
palette opening up with somebourbons, especially ours, that
you almost do have to retrainyour senses and retrain how
you're going about differentproofs especially, and whether
(36:02):
it's the weeded recipe or therye.
Yeah, I think you definitelyhave to kind of change up your
approach for sure.
Speaker 4 (36:13):
So I know at Barstown Bourbon Company they're very
it's a very modern approach toeverything, because they're
using computers and they can doperfect when they're doing a
cook or when they're dealingwith the temperature of the
yeast.
Everything's going off atperfect temperatures and
everything and you can controlso much.
(36:34):
Now, do you have that kind ofcontrol here?
Has that been brought down asfar as being able to control the
bad when you're distilling?
Speaker 6 (36:43):
We have control, we have pretty decent automation.
For what we are I would call, Iwould say that we are like a
Casio calculator watch.
Compared to their system that'sa supercomputer.
Speaker 2 (37:02):
So there, are different levels of automation.
Speaker 6 (37:06):
They are the pinnacle when it comes to automation
with the ignition softwarethat's installed there on that
system.
We are going to look to installthat system, hopefully in the
next couple of years, and thatis managing our raw materials
usage and it's also managing thecontrols out on the floor.
Speaker 2 (37:27):
OK, yeah, anything else.
Speaker 5 (37:31):
Yeah, I do have a question.
As we're walking around here,there's been two Like over here
on the wall, the whiskey withouta headache and the other one is
the whiskey without the reds.
Can you tell us a little bitabout those?
Speaker 6 (37:48):
Yeah.
So pre-provision, the taglinewas green river whiskey the
whiskey without a headache.
They proclaimed it was so goodthat you woke up without a
headache, and I guess enoughpeople believed that and worked
that they were in with it.
Now, post-prohibition, youcouldn't claim that any whiskey
(38:09):
was medicinal in any way, sothen the label was changed to
the whiskey without regrets.
So if you see any bottles thatsay the whiskey without a
headache, get them.
I'll buy them.
Speaker 3 (38:23):
Send them to me.
Speaker 6 (38:25):
We have several of you on the shelf on display and
they're definitely a rarity andsuper cool to see the.
I don't know if you really seeit with any other labels or
brands, but you definitely seethe history change and the way
the culture changed pre andpost-prohibition.
They're not labels.
Speaker 4 (38:42):
Brad at Revival probably could take care of you.
Speaker 1 (38:45):
He'd probably be the guy that find it.
Speaker 4 (38:47):
Yeah, he's in front of a lot of vintage spirits, so
yeah, definitely.
Speaker 5 (38:53):
I'm working on it.
I do try and find some oldstuff.
Speaker 1 (38:59):
Yeah, try to find moldies destes All right, so
what's our last one to try here?
Speaker 6 (39:07):
So we launched our single barrel program this year
with full proof bourbons at 119proof.
One of the first ones wereleased it was a distillery
series it's our head distillers.
Pick one.
I had my choice of a fewbarrels that were selected and
(39:27):
this is the one I selected.
Not only is it smooth, it's soflavorful, so balanced.
It's a standard mash bill forus that is kind of times 10.
And I'm happy to say it soldout at the distillery within an
hour and a half.
And the onwards and upwards andI hope you guys like it.
Speaker 1 (39:53):
Well, the nose is amazing to start, so it's close
enough.
Speaker 5 (40:04):
Yeah, that nose is amazing.
Speaker 4 (40:08):
So also you guys are going to be at Kentucky Bourbon
Festival, so anybody stop by andyou're coming down for the
nighttime event.
Speaker 6 (40:16):
right, yeah, I've been in the air, yeah but I'll
be down Thursday, friday,saturday and Sunday.
I'll be there, so happy to seeyou at Talk, green River and
anything bourbon for the guests.
Speaker 4 (40:32):
Sweet citrusy.
What is that, birdard?
No, there's Now this one is alittle bit more like that.
We've done that already.
Speaker 3 (40:44):
Now this one's like like a little leather.
Speaker 4 (40:46):
There's a little bit of leather.
There's maybe a little bit ofsweet tobacco.
That's more of that classic.
Speaker 6 (40:57):
This is me, this is my, this is what I want in my
life, this is the.
King's Chambers.
Speaker 1 (41:04):
This reminds me of the first barrel we tapped into
out there 119.
Similar, 119,.
Yeah, similar to that firstbarrel we tapped.
Speaker 4 (41:11):
Yeah, look what it does in the glass.
Look at that Goes empty.
Speaker 6 (41:17):
That's got lens.
Do you see that Full.
Speaker 2 (41:20):
All the way down.
Speaker 6 (41:22):
That's a lazy drink.
Yeah, that's a campfire with acigar.
Speaker 4 (41:28):
You should call this a cigar.
Uh-oh, no, you can't do that.
I almost took the whole pot.
I'm just going to not move.
Don't touch anything I'm taking.
Wait, no, no, that's hers.
She asked for some.
You should see.
Speaker 2 (41:43):
As you took the whiskey she's crying like no.
Speaker 6 (41:50):
The only.
Thing.
Speaker 5 (41:51):
Oh my god, I didn't know.
That's why you said it there.
Yes, yes, I thought he said itthere because he dropped the
electronics.
Speaker 4 (41:58):
I'm just the electronics are just they're
doing fine.
We could have all died, allright.
Anyways, anything else you wantto add?
Speaker 6 (42:08):
Well, I'd like to know your honest opinions.
Is there a favorite amongst thethree right now?
Yeah, that.
Speaker 4 (42:17):
Absolutely.
Yeah, I have this nice warm hug.
I'm like my graham cracker.
There it was.
I got graham cracker at the endon the finish, but you're
talking about the grease.
Speaker 1 (42:27):
I've been with that graham cracker.
Speaker 4 (42:29):
This big giant mouthful and exactly what you
said it's got that barrel.
It's just fantastic.
Speaker 2 (42:35):
Those are good.
Speaker 4 (42:35):
I'm not going to say that, but do you ask if I have a
favorite?
There was no question.
Speaker 5 (42:39):
Yeah, good, all right , I have a favorite.
Speaker 3 (42:41):
A favorite of two that people can buy.
Speaker 6 (42:44):
I don't know.
That's a great question.
Speaker 1 (42:46):
No, that's tough because, I don't know that one
is like oh yeah.
Speaker 4 (42:51):
They're both good, but the weeded.
The weeded has.
I would.
Speaker 5 (42:54):
I would let me more towards the weeded if it were me
picking.
Speaker 4 (42:58):
But who else isn't gonna be picking ass?
Speaker 3 (43:04):
It's like it's you drinking it.
It's you pick it.
Speaker 4 (43:07):
He's like if it was me picking, like who else?
Speaker 5 (43:12):
I was picking for her .
Speaker 4 (43:17):
And she doesn't ever pick for her.
Speaker 1 (43:28):
But when we talked on the podcast last time, for the
price point these are, if youdon't have them, you should have
them.
It's not there's.
There's so many things outthere.
For sure, you can go buy somany different things, but these
are very drinkable.
I can't see too many peopledrinking that me like oh, it's
not my jam, they're both prettydead on good.
Yeah, so to drink them and havea nice 30 some dollar bottle in
(43:53):
your, in your bar.
Speaker 5 (43:54):
I don't know how you go wrong, whether you're a right
person or a weak person.
Yeah, this is the bottle thatyou need to have in your in your
bar.
Speaker 6 (44:02):
Yeah, I think the approachability is there for
both.
Speaker 4 (44:04):
Yes, yeah plus you got that bottle with the
horseshoe and the whole coingame.
Speaker 5 (44:08):
I mean yeah it's just like you, you included quarters
Right with the bottle.
Speaker 6 (44:14):
Yeah, I mean talk about the dead stuff.
It's like quarters of bloodyknuckles together.
Yeah, it's just included.
I mean oh.
Speaker 4 (44:23):
My coin you.
He needs a coin.
Speaker 1 (44:26):
Yeah, I lost my coin within two hours.
Speaker 5 (44:33):
I'm sure.
Speaker 4 (44:45):
Oh, yeah, yeah, yeah, I mean it's basically A horse
shoe.
Speaker 1 (45:02):
There's a horseshoe design and there's a opening in
the front of the bottle so whenit sits flat you can slide the
quarter under.
So it'd probably be similar towhen we were kids and we played
football on the Cafeteria tablewith paper.
Football or basketball, weplayed with a quarter.
Yeah, now we're doing it withalcohol, which just shows the
(45:22):
evolution of hey, people aretired of playing Quarters table
top home with the beer, yeah sonow they're moved on from beer.
This is a way they can drinkbourbon.
Speaker 6 (45:41):
I play with quarters.
Speaker 4 (45:42):
They play, there you go.
Speaker 5 (45:45):
That's a great.
Speaker 4 (45:46):
It's like Shoot the show.
I made up another word make itand you make it, you get to
drink a shot.
Speaker 5 (46:00):
Well, drink a sip.
Drink a sip because you don't,you don't want to drink a shot
either way enjoy it.
Speaker 4 (46:07):
But well, you just got to get further and further
away.
Speaker 1 (46:12):
But yeah, great, great stuff.
Aaron is going in the rightdirection and I'm I'm excited to
come back.
Next time and see where theprogression is.
Yeah, yeah, it's gonna beamazing.
Speaker 4 (46:25):
Yeah, for sure, yeah, all right.
Everybody, thanks again forhaving us.
Thank you what you got going onhere, happy to all right, so we
took up a whole your wholeafternoon, right?
Yeah, yeah.
Speaker 1 (46:54):
Let's finish this one .
Speaker 4 (46:55):
I gotta get done and get Everybody.
Www that could be a lot of theCS again for all your scotchy
bourbon boys stuff.
Speaker 5 (47:03):
Swagger and stuff like that.
T-shirt slim carons yeah.
Speaker 4 (47:08):
Yeah, check that out and you know we had a great time
here.
But remember everybody, drinkresponsibly and don't drink and
drive.
Speaker 5 (47:16):
And also remember Good bourbon equals good friends
and good times, and that's whatwe've had here and get down
here to the Green River,distilling for tours, tasting,
and to the gift shop and if youcan cool stuff down there and if
you can't make it down herethis weekend.
Speaker 1 (47:34):
Aaron will be at Bardstown, so yeah.
Speaker 2 (47:37):
I'm with our lucky for the bourbon festival and get
a quarter.
Speaker 1 (47:41):
So get one of the coins so you can play the the
game with your bottle and whileyou're doing that, live
dangerously yeah.
Speaker 6 (47:49):
All right, I will make one more plug.
Okay there you go.
Today is 9-eleven.
Speaker 2 (47:55):
Yes, Thank you, thank you heroes, and thank our
fallen heroes and absolutelyThank God and remember we
appreciate everything they doout there.
Yes.
Speaker 6 (48:02):
Remember very much.
Speaker 4 (48:03):
All right, everybody.
Yes, all right, littleSteve-o's gonna take us out.
Oh, oh, well, if I turn it up,oh.
Speaker 3 (48:18):
Show me the way to the next whiskey bar.
Oh, don't ask why.
Oh, don't ask why.
Show me the way to the nextwhiskey bar.
Oh, don't ask why.
Oh, oh, tell you we must die.
(48:48):
I tell you we must die.
I tell you, I tell you, I tellyou we must die.
I.
Rick what's?
Speaker 2 (00:01):
up Scotchy's Urban Voice fans.
This is Alan Vision of If youhave Ghosts, you have Everything
.
You may know me better asIndiana's alchemist in the Black
Forest, but if you're at allinterested in the 14, high
strangeness, the paranormal andthe unexplained, then you should
tune into my new podcast.
If you have Ghosts, you haveEverything Available now,
(00:25):
wherever you get your podcast,including Spotify, google
Podcast and Amazon.
Speaker 3 (00:56):
Do what you're drinking every brew of this man.
We talk songs.
She's a brother telling thetruth.
Yeah, we're the Scotchy's UrbanVoice.
We raise our hands, we make oursong go.
Yeah, we're the Scotchy's UrbanVoice.
We're here to have fun.
(01:17):
We hope you enjoy.
We're here to have fun, yeah.
Speaker 4 (01:40):
All right, we're here , we're here, we're here.
Live for another podcast of theScotchy's Urban Voice.
Speaker 1 (01:48):
This is season five we've picked up season five here
in Kentucky.
And you're only the secondperson to be on season five here
.
Speaker 4 (01:56):
High five September.
Yeah, yeah, yeah.
So it's excellent alwaysstarting a new season.
The first couple episodes areexciting, but we've been for the
last three years starting themdown.
You know, starting season fivein Kentucky with leading up to
the Kentucky Bourbon Festival,but thank you so much for having
(02:17):
us down here.
I mean, Aaron, you've been afriend of the podcast for a
while now and it's great tofollow your career and we're
happy, happy to be here, Happyto have you.
Speaker 5 (02:30):
Yeah, yeah, yeah.
It's been a long time coming.
Been wanting to get down herefor over a year now.
Speaker 6 (02:35):
Well, you're welcome to be here in Owensboro in our
great city anytime.
Yes, thank you.
Speaker 4 (02:40):
So I mean, right off the bat, talk about Owensboro.
What's that like being in?
You know you're not quite, it'sstill it's Kentucky, but it's
actually another time zone,right yeah?
Speaker 6 (02:52):
yeah, so Central Time , which actually is really great
.
I'm a fan.
So Owensboro, you know it's acountry town, for the most part
still the fourth biggest city inthe state of Kentucky.
Pretty much everything youcould want is in this town
Concerts every weekend, nothingbut food festivals, the hundred
(03:14):
food trucks and you know, thisis one thing they love a lot is
the barbecue.
So there's constantly food,music and a lot of bourbon.
You've all right.
Speaker 4 (03:25):
Well, there's always a lot better when we've had you
on in the past.
There's a lot of people whosupport the distillery, the
restaurants and the bars around,and they're very excited about
what the distillery has become.
At this point, you know it'slike you could tell.
Speaker 6 (03:40):
There's like a whole vibe right.
It's a culture, it's a, it'sreally a state of mind.
It's definitely a revenuestream that a lot of people are
involved in, whether it'sprimary jobs or secondary jobs.
It's a great avenue for peoplefor their income source and to
have a lot of fun.
Speaker 4 (04:00):
I find that, like when you go around with most
distilleries, it's definitelythe people, one thing that all
your workers that you havethey're proud of what they do.
I mean that's such that pridethat they all take and I feel
that you coming here and all thechanges that happen, they're
even more proud of what'shappening.
(04:22):
You know because of what'shappened and talk about a little
bit about the changes that youknow what you guys are going
through as far as renovationsand stuff and everything then
and the overall pro projects.
Speaker 6 (04:35):
Yeah, so we're on an over 100 and we're in a 120 year
old site that's been on and offas a distillery and a processor
and a rectifier for many, manyyears.
And you know, at one time therewere over 30 distilleries in
this county alone in DavisCounty, kentucky.
So right now there's only onethat's actually distilling,
(04:55):
producing spirits.
So what we like to say and it'sactually right there on our
bottle we are proud of Pride ofOldenburg.
We take a lot in that.
We don't take that lightly.
So we're happy to be arepresentative but not only the
state of Kentucky, but also thiscounty and the city and with
our new ownership ofBardstown-Burman Company and PPC
(05:17):
, there's been an investment ofover 25 million dollars in this
site and local sites to improvethe facilities, the efficiencies
, to hire the workforce neededand really the infrastructure
needed to make this aworld-class facility.
Speaker 4 (05:33):
Yeah, that's uh when, uh we were.
It's coming here.
Just ever since you were hereI've been trying to get here and
I'm we're finally here.
It's exciting, I mean.
But I find you know we'rewalking around and it seems
exciting because the history'sjust it's not been erased, but a
(05:57):
lot of it is, you know, thefunctionality of it.
That's what you've beenimproving and you, you know you
talked about as a head distiller, but now let's talk about what
the whiskey stock was like whenyou and what, what you're doing
with that.
Speaker 6 (06:13):
Yeah, I think you know the whiskey stock was great
when the when the facility waspurchased.
Ever since they starteddistilling back in 2015, 2016,
they were really onto somethinggreat.
With the mash bills, with theequipment, with the flavors that
are able to be developed in ourspecial Rick houses, the stock
is great.
We're finding that the five andsix years is is a phenomenal
(06:36):
bourbon and we're using that toour full advantage that we can.
Moving into the future, we'vebeen able to increase some
efficiencies by a few processesand equipment changes.
Like you said, it's kind oflike the facility's kind of
endowment.
It's almost like you're turningthe volume down on a facility
and now we've cranked it back upand bringing it back alive.
Speaker 1 (07:00):
Yeah, I mean, when we walked around earlier, you
could see that there's a lot, alot of barrels, a lot of product
that's been here, so prettyexciting.
We got the you know if wedidn't get to film it, but we
got the to be fortunate enoughto go out there and try a few
barrels from the Rick house, andI think they were 2017.
Is that what those barrels were?
(07:20):
And wow, I mean, if you couldjust go out there and bottle
everything that's there rightnow, I think there'd be people
would be blown out of there.
Speaker 5 (07:29):
It's just amazing.
The great thing is is.
Speaker 4 (07:33):
we did film it, so we'll insert it.
I promise It'll be there alittle bit, yeah, but that's a
bit.
Speaker 1 (07:40):
You know the grounds getting here.
We talked about it.
Walking around just has a veryold feel but new in some ways.
You know some of the thingsbeing updated, but I think it's
just an awesome location andit's kind of hidden away because
it's not right on the normalpath for people that are in
Louisville, lexington.
You know this takes a littlebit of a drive to get over here,
(08:03):
but well worth it.
Speaker 5 (08:05):
Yeah, we agree.
Well, I was looking some of thepictures of, I mean, some of
the buildings were just inabsolute ruins and shambles, yes
, but now I mean they are a fullforce working distillery now
and I mean y'all have done anamazing job with it and I mean
(08:27):
it's just continuing towards thefuture and it looks like y'all
have got some great plans for it.
Speaker 6 (08:34):
Definitely it's going to be good, coming along, great
, if anything, the pedals goingdown even further into the floor
.
Speaker 1 (08:41):
Well, when we were on the podcast last time, which
was a few months ago, we talkedabout how many barrels were
coming out of here today and Ithink we were all kind of like,
wow, I don't think people whenthey see Green River, which
they're seeing in Ohio more now,obviously, with these two
bottles in front of us and atthe 30-something price point,
they're selling extremely well.
(09:02):
It's a great, great bourbon andit's.
But I think that when yourealize how big this place is, I
mean, how many barrels now?
Are you up to a day?
Speaker 6 (09:14):
We like to stay around that say we're right
around that 315 mark.
We don't barrel in the weekend,so typically Mondays and
Tuesdays are heavy.
Wednesday, thursday, Fridaystypically around 315, 320
barrels a day that are filled.
Speaker 5 (09:28):
That's a lot of barrels, that's a few.
How many states are youdistributing in now?
25 states, 25 states.
And when they started back?
Speaker 6 (09:39):
how many states?
Four, four, that's a greataccount For the most part.
I don't want to say that we'removing in on barcemberb and
company territory, but we are anextra folder for them to pull
out, an extra arrow and thequiver for our sales force to
sell, not only to great brandsthat BBC puts out, but also with
(10:00):
the Green River portfolio.
Speaker 4 (10:03):
And the still that you're working on is no joke.
Speaker 6 (10:07):
No, it's a beast in its own right.
Yeah, did you say 54 inch, 54inch column, 40 foot, 41 feet
tall.
Speaker 1 (10:14):
Which relate that to most places, what are 32 to 36?
Speaker 6 (10:19):
Yeah, so just for instance, at Barc's,
towneburbank coming right now,they run two 36 inch columns and
the new one that they're addingthat will come online sometime
next year will be a 42 inchcolumn.
At Barton Distillery, that's a72 inch column.
One I believe Heaven Hill atBurnheim has three 72 inch
columns that they run.
(10:39):
Blutch Rose is a 36 inch column, so it's pretty common.
It's not common to have a 54inch.
Speaker 3 (10:45):
No.
Speaker 1 (10:46):
Yeah.
Speaker 4 (10:48):
For sure, for sure.
So let's talk about the gold.
Speaker 6 (10:56):
So the powerhouse, our bourbon, came out.
The Black Vable came out.
I want to say it was Februaryof 22.
It's been out and it's hadgreat response.
It's been received great by alot of not only critics, but the
people we want are the peoplethat are buying every day, are
the restaurateurs, thebartenders that are really
(11:18):
showcasing it really well.
It's got a really nice spiceforward flavor, a sweet on the
palate to the great lingeringfinish, beautiful color and
great presentation.
We'll play a little bit later,but we've got a little design
benefit that popped in was thatyou can slide a quarter or point
(11:38):
right underneath the label,right underneath the bottle
there.
So we've got a game set updownstairs called Shoot the Shoe
.
We'll play with it later.
That was the initial releaseand this year we set out to have
our second release, which isthe Weeded bourbon.
Same mashbill, $70, $21.
But it's a weeded 21%.
(11:58):
Wonderful citrus fruit flavoredsweetness with some of that
caramel kicking in it, paired toalmost a pie.
Each pie tastes great.
Speaker 1 (12:12):
So question, maybe something stupid, but the Black
Vable was around for severalyears, like you said it's been
around.
What constituted, whether itwent into one of the tubes or
not?
Because you would see it outand it would be in a green tube,
and then you would go toanother place and it wouldn't be
in a tube.
Was it just randomness?
Was it timing?
(12:34):
Did it go for so many months?
They put them in those and thenthey didn't.
Speaker 6 (12:38):
I want to say maybe it was an issue of ordering a
full container of those like ashipping container and getting
through them, actually probablyBecause there's so many still
that they're almost a giveaway.
So there's a lot of them.
Speaker 1 (12:50):
And I have.
I bought one at a place inKentucky and it came in that
tube.
But then when I bought anotherone in another place in Kentucky
, it didn't come in the tube.
Speaker 6 (12:59):
Just curious.
That's also shelf space.
It's almost 1 and 1 halfbottles wide.
So, it's not really somethingI'd deal for the shelf.
Speaker 1 (13:08):
All right, awesome.
Well, you want to start offwith this one.
Speaker 6 (13:11):
Yeah, let's do the weeded offering first.
Thank you, thank you.
Oh, you're going to be that oneto yourself.
Speaker 4 (13:20):
Thank you.
Is that so weeded one too?
I'm not giving it up.
Speaker 1 (13:25):
So if anybody didn't notice.
The pours were very fair untilyou got to Nash's Indeed.
Yeah, Super Nash.
Speaker 4 (13:33):
And you do realize you gave that pour to the person
who's going to be driving it.
Speaker 1 (13:37):
Well, he's going to get the smaller one next time.
Yeah, oh yeah.
Speaker 6 (13:42):
It balances out that way, oh wow.
And again I hate giving mynotes because I don't want to
influence anybody's flavorprofile and I like to say if I
give my notes, they're my notes.
Not everybody tastes the samething.
Not everybody eats the samefoods and drinks the same drinks
every day, so they don't tasteeverything.
Speaker 5 (14:04):
I mean, get this sweet light peach, real light
peach, right up in that.
That's a fruit.
Speaker 3 (14:12):
Yeah, eat juicer fruit.
Speaker 1 (14:14):
Definitely don't get radish Good color.
Speaker 4 (14:17):
I'll go more apricot.
Speaker 5 (14:19):
Oh go, stone fruit no .
Go stone fruit, go stone fruit.
Speaker 1 (14:25):
I'm going to pick a fruit nobody's heard of.
That way, I can't be wrong.
Star fruit People heard of starfruit Sure.
Speaker 6 (14:35):
Sherry, you heard.
Speaker 1 (14:36):
Yeah, oh yeah, sherry , yours is on, sorry, this one.
Speaker 4 (14:39):
Yeah, we're just sitting around.
What happened on the thief'snaked over there?
Speaker 1 (14:48):
We're letting it drain onto the road.
What happened to?
Speaker 4 (14:50):
the case.
Ok, I took it out, just foraesthetic purposes.
Speaker 6 (14:56):
So we got thief after the link here.
Speaker 1 (14:58):
Yeah, when you go to the Rick House and you bring
your own thief, they like, thefirst time ever, thief out of a
link here.
Speaker 4 (15:03):
My luck in the shatter.
Speaker 1 (15:06):
I'm like the discs, I can't live any laughs.
Speaker 6 (15:10):
What the hell happened.
Speaker 4 (15:12):
It's a Monday, is it?
I don't even know what day itis after this.
Speaker 2 (15:17):
This is like the first week, isn't it?
Yeah, it doesn't.
Speaker 4 (15:20):
We've been down here Yesterday.
I was thinking today was goingto be Sunday.
I'm talking to Randy about thePacker game and he's like I'm
going there at noon.
I'm like why are you goingthere on the Wisconsin game?
He's like no, it's Sunday.
I'm like I don't want vacation.
Speaker 1 (15:36):
So what's the did you ?
I don't think you said it, butwhat was the mash bill of this
again?
Speaker 6 (15:41):
It's a 70% corn, 21% wheat and wheat, yeah, yeah, and
then the other one I was justgetting a flavor and what proof
is this.
This is 90 proof.
Speaker 1 (15:54):
And I think pretty much everywhere.
This is it's about $32.99.
I'm not mistaken, Pretty close.
Speaker 4 (16:00):
It's that 90 proof.
It's got a nice mouth feel, itgives you the full flavor body
and then it's really drinkablein the refreshingness of it,
non-shell filter, so you'regetting great mouth, feel, great
texture from the natural worldsthat are there.
I think I came up with it.
Speaker 6 (16:24):
Oh boy, here we go.
New fruit no, so I'm picking upthat wheat.
Speaker 4 (16:28):
I'm like it's a hot roll at a steakhouse with a
sweet honey, sweetened butter.
Ok, I like that Well.
Speaker 6 (16:36):
Texas wrote out.
Speaker 4 (16:37):
That's what I'm getting.
Speaker 2 (16:41):
We're just going to put that up as he's hungry.
Speaker 6 (16:46):
I kind of agree with the back of the roll.
Speaker 5 (16:48):
Oh, she kind of agrees with the back of the roll
.
Speaker 1 (16:51):
I got that a little bit Well it has that soft fruit
flavor at the beginning, but itfinishes a little peppery.
To me it's a little spicy, butI don't know if it's pepper, but
it's got a little bit of spiceat the very end on the back.
Speaker 4 (17:03):
I would say that it almost goes spicy, but then it
goes and it gives you thatreally warm Kentucky gun.
Speaker 1 (17:09):
Yeah, and I can't say that it's pepper, but it does
kind of like that.
But the sweet, that fruitsweetness at the front is very
much there.
Speaker 4 (17:18):
With definitely an apricot dried apricot finish.
Speaker 6 (17:25):
And I would say this one definitely opens up.
As you keep going, as you justlet it sit for a little bit, I
think it opens up really well.
Speaker 1 (17:34):
So we talked about a little bit outside, but we
weren't on the podcast and live.
Future plans.
What's the next step for youfrom these two bottles in the
next six months to a year?
What do you foresee going to?
Speaker 6 (17:51):
Unofficially, we'll have at least one release next
year.
I think a lot of really bigbourbon fans are gonna enjoy,
especially those connoisseurs,and it's gonna please a lot of
our audience.
Can't really release those justyet but I think if anybody
follows across any kind of theTTB forums you'll see them, the
(18:15):
colas that have been submitted.
So it's not too hard to look upand find those Really excited
about those.
A couple of those blends havebeen started and a couple of the
barrels have been tested andkind of looked over.
So we're really excited torelease anything out of our
distillery.
but some really nice things arecoming up next year.
Speaker 1 (18:36):
I think that's the thing for people to know that
these two bottles are out therebut there's more coming.
It's not gonna be like, hey,we're just gonna keep making
this for the next 10 years andyou've got, you have plans to do
and people that don't know yourbackground.
Speaker 6 (18:52):
You started out where so started out, at Barton 1792
distillery.
Speaker 2 (18:59):
It's been almost almost 10 years ago and I
wouldn't trade it for anything.
Speaker 6 (19:04):
It's the best, one of the best experiences I've ever
had.
Speaker 1 (19:06):
It's the best smell in Bartstown, I'm telling you
that right now it is theBartstown smell.
You wake up.
We, we stayed at a bed andbreakfast downtown a few months
ago and woke up in the morning,walked out the door and it was
the best book?
Speaker 4 (19:20):
Yeah well, last year's bourbon festival too, it
was blown over too it's amazing.
Speaker 6 (19:23):
It's that dry house and you can't see it's heaven
hill because they don't have adistillery, so it's definitely
it's Barton's.
Yeah, yep, and you know I workedover some great distillers and
worked with Ken Pierce and whois at was six mile Crete now I
think it's gonna be heaven'sdoor if I understand that right.
Okay, and then got to work withJohn Hargrove, who was at DBC
(19:47):
now starting Whiskey House.
Got to work with a great, jimHunger, who is now gonna be
operations director with WhiskeyHouse there in E-town.
So I've worked with a lot ofgreat guys.
John Rampus is a great guy,greg Langman was a great guy to
work for.
So I've been able to pick up alot of stuff that maybe some
people take advantage of, butI've always been one to keep my
(20:10):
mouth shut and make yours open,and it's served me really well.
Speaker 1 (20:12):
Yeah and already the efficiency here for Green River
is picked up significantly.
Speaker 5 (20:17):
Yeah, yep and just within a year's time.
That's a great accomplishment.
Speaker 4 (20:25):
Well, I think I would have to say, going to Watershed
too, that that was a challengein itself and I felt that you
rose to that challenge and did agreat, great job there.
But you have to admit that'swhere you.
You learned a lot there, didn'tyou?
Speaker 6 (20:44):
I did.
I learned the craft, the crafttrade and really got to fly the,
the bulk spirits to that trade,to see it to see myself humbled
, really quick really, and Iwouldn't trade that experience
for anything If I left anythingthere to those guys and that
equipment is, and the bear isthe bourbon, is any kind of
experience?
And you know a little bit of alittle bit of trade secret maybe
(21:08):
.
Speaker 4 (21:10):
Yeah yeah yeah, there's no doubt.
And then?
So what's next?
Speaker 6 (21:18):
So here at here at Green River, like I said,
there's been huge investmentsinto the facilities.
Like everyone, we're hurtingfor space, so it's it's hard to
convince a city to expandbourbon warehousing.
So we have partnered with ourlocal county, hancock County,
and we purchased an 80 acre site.
We plan to build eight, fifty,eight thousand eight hundred
(21:41):
barrel warehouses on as well, aswe're retrofitting seventy
thousand square foot warehouseinto a pallet ties storage
warehouse as well.
So all in all, it should hold.
The new site will hold aroundfifty five hundred thousand
barrels, so that'll be more thanenough barrels to foresee us
through the you know, the next10, 20 years.
(22:01):
However, we need to do that.
With any luck that our brandwill continue blowing up and
we'll need more storage Awesomethat sounds good.
Speaker 5 (22:09):
How many brick houses do you have on this property
now, and, and how many barrelsdo they hold?
Speaker 6 (22:16):
So there are these are the old brick.
These are brick warehouses,each one of four stories.
Actually G, I think, has fivestories, but there are six
warehouses.
Each is about 20,000 barrelsand so around 120,000 barrels on
site.
Here at our sister site,hancock or, excuse me, ohio
(22:38):
County, there are 19 pallet tieswarehouses there that each hold
roughly 20,000 barrels, so ourstocks are really good.
The brand is phenomenal.
We're going to continue pushingnot only for our own brands,
for our clients as well.
Speaker 1 (22:54):
So somebody that comes in to Owensboro that just
wants to come down here, theycan come in and do a Torah
tasting yeah, we have our yeah,tell us a little more of that.
Speaker 6 (23:05):
Multiple bars.
One behind us is our mainhorseshoe bar.
We do cocktail classes up here.
We also do just sit and sipswhere guests can come in have a
drink, chat about the history ofthe facility, chat about the
offerings we provide and all thethe great history we have, as
well as the tours we provide.
I believe they're Tuesdaythrough Saturdays up until about
(23:28):
four o'clock, I believe.
Also we do have our singlebarrel program.
They probably two or three aweek for our mainly our
distributors and VIP clients.
We have that.
We have set up and they've beenset up for years in advance.
Most of these people so they'vebeen waiting for their chance
(23:48):
to get a single barrel and sofar that that program has been
received very well.
Speaker 1 (23:52):
Yeah, I think when we came in we started at the, the
place that probably hit Jeff thebest because he's he relates to
the art and the, the print shop.
But you know, I think thatanybody I know that's not on the
tour yet, but you talked aboutthat trying to get it to that
point.
But when you come into a placelike this and there's that much
history still left that theprint shop that was here from
(24:16):
how are 100 years ago, 40s, 50s,yeah, 80 years ago, whatever it
may be, that's pretty amazingtoo that some of that stuff is
still down there, the, thethings to do that are there.
I thought that was pretty cool.
Speaker 5 (24:30):
Yeah, overall, that's something a lot of people like
to see on a tour.
Is the history of a place?
Yep, because Distillin has beenaround for so long and it just,
it's just an interest.
It just adds to the part of theburden in the whiskey.
Share your.
Speaker 1 (24:49):
Well, and like people don't maybe realize that some
you know back when they wereprinting their labels, they
wanted to keep it in-house.
Yeah, they wanted to be able todo that instead of having to
subcontract everything.
Speaker 4 (25:01):
Well, if you're plus, also, if you're talking about
the 40s or the, you know 30s,40s, a lot of the places where
it was just it was easier to doit on premise and have the shop
because they needed it, opposedto because the other print shops
you'd be in line, and that'sjust the ones that wasn't
(25:24):
conducive to.
Yeah, I think, have it ondemand here and we talked about
like brands.
Speaker 1 (25:28):
So in that print shop I saw things like I think there
was Old Crow on a print, therewas Five Brothers, medley,
medley there was several brandsthat have come through here, I
would say, over the years and wetalked about that a little bit.
Speaker 6 (25:42):
A lot of Canadian whiskeys were made here.
A lot of, a lot of ready-madevodka's and tequila's were
produced here.
Yeah, I think I saw Skoll yes.
Yeah, skoll's a big one.
Speaker 1 (25:53):
That's pretty cool, the Hezrabrokes.
Speaker 6 (25:55):
I think a few people may have heard of Hezrabrokes
and Davis.
Speaker 4 (25:57):
County still in.
Speaker 5 (25:59):
Yeah.
Speaker 4 (26:00):
Yeah, so, and once we talked about the labels, that's
the one thing that staysconsistent throughout.
But it's funny because someeventually can come home, which
is very unique.
You know where there'ssomeplace else, and then
something happens and they endup back where they started.
That's a cool thing about thehistory.
(26:22):
But so talk about being backed.
Like you know, you're part of a, you know, bardstown Bourbon
company.
The ability to do what you'redoing and the backing that they
give you, and also all thedifferent directions and the
(26:43):
help that you've had.
Speaker 6 (26:44):
Yeah, it's a phenomenal company to work with,
to be a part of.
I think.
You know, I think I've tried tocome on board with the company
a couple different times and forwhatever reason, you know, the
stars didn't just align justquite right yet and you know you
like to think that you've.
(27:05):
You know all the signs.
Everything comes when it needsto and everything comes at its
own time and I think this is oneof those positions that's kind
of at its own time and you know,I don't know if I've ever had,
you know, the depth andexperience and knowledge that
comes with working like a groupthat run Bardstown Bourbon
company.
The great, you know.
(27:25):
Great.
You know distillery operatorsand great distillery managers
like, for instance, johnnyCaldwell, who's one of our
directors, who was a long timebeam and Barton manager.
You've got Justin Willett,who's our vice president of
operations, who gives his teamthe ability to lead their own
team and trusts all of hismanagers to make the best
(27:49):
decisions and he supports us.
You know he does a great jobwith that and you know he's very
admirable in that.
My direct supervisor here, ourside director, david Carroll, is
a long time Glenn Moore is adistillery manager who's offered
great experience and, you know,great counsel for me, not only
(28:11):
being a manager here.
But yeah, they're, they're,they're getting lucky and
they're, you know, hitting theparabolic.
You know, I think I kind of hitthe parabolic before.
Speaker 4 (28:21):
Well, I mean having that backing.
I mean you know, there, I,we've been at distilleries,
craft distilleries, big, andthen that backing is very
important, especially like whatif something goes wrong.
Currently you know your, your,your production and what, and
producing is very important.
(28:43):
You know what, what, how yourun those steels and how
everything's going.
But everybody knows it's thereal world problems of a
distillery.
There it's hydraulics, it's youknow it's moving mash, it's.
You know through, it'severything.
And you know you would thisfacility need, was in need of
(29:03):
somebody who really couldupgrade it where upgrades are
needed or fix what needs to befixed.
And a lot of times you knowwhen you're when the bottom
dollar isn't quite happening oryou're at that turn point those
fixes are you have to fix them,but you don't fix them exactly
how you should and it seems likeyou've got that support to do.
(29:25):
They're like whatever needs tobe done, we're going to do it,
yeah.
Speaker 6 (29:28):
I think that one of the first directions I received
was find the breaking point,find how far we can push.
You know the current setup andthen we will work through the
growing pains to make it better,to make it more efficient.
And right now we are workingthrough some growing pains, but
it's for the better and you know, we can definitely see the
light at the end, for sure.
Speaker 5 (29:50):
Yeah, that's got to be a great feeling.
It is, you know, this guybacking like that and can be
able to do that and work throughit and see the light.
Speaker 1 (29:59):
Yeah, yeah, because I would say that most, you know,
the distillery world is probablya little different right now,
because business is so good thateverybody is like Jeff said out
when we were walking is thatthey're putting money into their
facilities and they're doingbut a lot of industries they're
always looking to cut.
You know they're always back on.
You know how can we save, howcan we do this?
It's nice to work somewherewhere you're not doing that.
Speaker 6 (30:23):
Yeah, and it's not to say that we throw money left
and right.
But everything is comes in atthe right time and,
strategically, if it makes longterm sense, we do it.
Efficiency is money?
Speaker 5 (30:35):
Yes, and that's the key word Strategie, strategie,
you're going to say a strategie,a strategie.
Is that Bush that said that?
I think George Bush saidstrategie A strategie there we
go there you go.
Speaker 1 (30:51):
Oh boy, we've made up all kinds of good words today,
yeah, Rural rural rural, rural,rural Rural.
Speaker 4 (31:00):
I don't even remember what that word was, but anyways
, I think that's honestly afterknowing you for a couple years
now and I really feel that'syour strong point you understand
the workings of you knowthere's a lot of master
distillers that are so cold outthere but they don't.
They have maintenance people doa lot of that.
(31:21):
I'm not saying you're directlyin there all of it.
You have your maintenancepeople but you're right there
solving the problem with thembecause you understand that and
that's how you've come up.
That's your.
You know what would you say.
You know upbringing in theindustry.
You helped fix a lot of problemsat other distilleries.
Speaker 6 (31:43):
Yeah, and so, and if you're not there alongside the
guys that are actually doing thework, you know it's.
I don't want to do a lot of armchair managing, right, I think
it's not me, and unfortunately,the more positions you have or
the more times you consume, it'sone of those things that kind
of pushes you back and thenchair a little bit more
(32:04):
sometimes.
But fortunately I'm in aposition where I can get.
I can get out onto the floorinside the still house as much
as I need to, and you know, atthe same time I trust my team a
little harder to make the rightdecisions to get us up and going
as quickly as possible.
Speaker 4 (32:21):
Well, that's one thing that I've always noticed
about a distillery, because it'sso similar to you.
Guys are producing a productand it's a manufacturing plant.
Not only do you produce it butyou package it.
I mean, it's all all inclusiveand there's a lot of
similarities.
But as you get bigger, as youknow, the bigger it is.
(32:44):
When you're at a small craftdistillery, there's a lot of
control.
You can control a lot of stuff.
As you get bigger, you needyour staff to help you out,
because there's a point that youcan't do everything you wish
you could.
I know that if you, but youneed the other people.
I always found that when weadded it, just at a little art
studio, we added a third shift.
(33:05):
There's no way the third shiftran as efficient as the first
shift where I was a part of plus.
I was running it, you know someand like, but I guess for a
while you were, because you were, you slept here, so the third
shift wasn't working.
You were right there to helpthem out.
Speaker 6 (33:22):
Right, yeah, for a while getting started in the
business and getting startedhere.
Yeah, there were some long days, but, like I say, that's the
time when you know, you reallytest your own grid and your team
gets to see your own grid.
You know first hand, that'sgreat.
Speaker 1 (33:36):
The buy-in factor of people when you're involved in
everything not just from a vocalstandpoint but your hands and
your in it is huge, and in anenvironment like this where
everybody is actually working tohelp you get to where you want
to get it's.
That's what I think a lot ofbusinesses miss, is they do a
lot of armchair quarterbackingand the people don't buy in the
(34:00):
same, whereas if you get down inthe trenches with them, that'll
do whatever you want to do,absolutely.
Speaker 5 (34:05):
Yeah, so, yeah, it helps.
So tell us about this weeded.
Speaker 1 (34:09):
No, no, not that we drank bourbon we did.
Speaker 4 (34:12):
We did it was first with 20.
Speaker 1 (34:13):
Yeah it was stout, I guess.
No, we drank the bourbon first.
This is the weeded.
Speaker 6 (34:19):
What no?
Speaker 5 (34:19):
No, we drank the weeded first they drank weeded?
Yeah, no, it was 70, 21 weeks.
Speaker 1 (34:24):
All right.
Speaker 4 (34:25):
Now this one is 21,.
Right 75, right no 70 was 70was so 21, 9.
Speaker 2 (34:33):
70, 21, 9.
Speaker 4 (34:35):
Yeah, there you go, so tell us about the main
product.
This is the black label.
Speaker 6 (34:42):
So we call it.
You know, we quite call theblack label bourbon that we have
.
So, like I said, this one cameout in 22.
And it was the flagship, thefirst initial release.
They did a phenomenal joblaunching it and I think my
number one goal is not screwedup.
Speaker 3 (35:01):
So we just keep on doing that You're doing a job of
not doing it.
Speaker 6 (35:07):
Keep that blend on point.
Speaker 4 (35:08):
So going from the craft distillery where you're
producing stuff and you're usingyour palette and you're putting
out single barrels, what's yourelse put, was it hard to switch
the profile?
You know what I mean.
Understanding this profile,opposed to that where I mean and
it's such, the batches are somuch bigger, right?
(35:29):
So is that a hard thing to doto train your palette for the
profile, for what you'reshooting for?
Speaker 6 (35:38):
Yeah, I think your process is probably really
closely the same.
It's when your juice changesdrastically.
You know, one way or the other,you have a whole different
palette opening up with somebourbons, especially ours, that
you almost do have to retrainyour senses and retrain how
you're going about differentproofs especially, and whether
(36:02):
it's the weeded recipe or therye.
Yeah, I think you definitelyhave to kind of change up your
approach for sure.
Speaker 4 (36:13):
So I know at Barstown Bourbon Company they're very
it's a very modern approach toeverything, because they're
using computers and they can doperfect when they're doing a
cook or when they're dealingwith the temperature of the
yeast.
Everything's going off atperfect temperatures and
everything and you can controlso much.
(36:34):
Now, do you have that kind ofcontrol here?
Has that been brought down asfar as being able to control the
bad when you're distilling?
Speaker 6 (36:43):
We have control, we have pretty decent automation.
For what we are I would call, Iwould say that we are like a
Casio calculator watch.
Compared to their system that'sa supercomputer.
Speaker 2 (37:02):
So there, are different levels of automation.
Speaker 6 (37:06):
They are the pinnacle when it comes to automation
with the ignition softwarethat's installed there on that
system.
We are going to look to installthat system, hopefully in the
next couple of years, and thatis managing our raw materials
usage and it's also managing thecontrols out on the floor.
Speaker 2 (37:27):
OK, yeah, anything else.
Speaker 5 (37:31):
Yeah, I do have a question.
As we're walking around here,there's been two Like over here
on the wall, the whiskey withouta headache and the other one is
the whiskey without the reds.
Can you tell us a little bitabout those?
Speaker 6 (37:48):
Yeah.
So pre-provision, the taglinewas green river whiskey the
whiskey without a headache.
They proclaimed it was so goodthat you woke up without a
headache, and I guess enoughpeople believed that and worked
that they were in with it.
Now, post-prohibition, youcouldn't claim that any whiskey
(38:09):
was medicinal in any way, sothen the label was changed to
the whiskey without regrets.
So if you see any bottles thatsay the whiskey without a
headache, get them.
I'll buy them.
Speaker 3 (38:23):
Send them to me.
Speaker 6 (38:25):
We have several of you on the shelf on display and
they're definitely a rarity andsuper cool to see the.
I don't know if you really seeit with any other labels or
brands, but you definitely seethe history change and the way
the culture changed pre andpost-prohibition.
They're not labels.
Speaker 4 (38:42):
Brad at Revival probably could take care of you.
Speaker 1 (38:45):
He'd probably be the guy that find it.
Speaker 4 (38:47):
Yeah, he's in front of a lot of vintage spirits, so
yeah, definitely.
Speaker 5 (38:53):
I'm working on it.
I do try and find some oldstuff.
Speaker 1 (38:59):
Yeah, try to find moldies destes All right, so
what's our last one to try here?
Speaker 6 (39:07):
So we launched our single barrel program this year
with full proof bourbons at 119proof.
One of the first ones wereleased it was a distillery
series it's our head distillers.
Pick one.
I had my choice of a fewbarrels that were selected and
(39:27):
this is the one I selected.
Not only is it smooth, it's soflavorful, so balanced.
It's a standard mash bill forus that is kind of times 10.
And I'm happy to say it soldout at the distillery within an
hour and a half.
And the onwards and upwards andI hope you guys like it.
Speaker 1 (39:53):
Well, the nose is amazing to start, so it's close
enough.
Speaker 5 (40:04):
Yeah, that nose is amazing.
Speaker 4 (40:08):
So also you guys are going to be at Kentucky Bourbon
Festival, so anybody stop by andyou're coming down for the
nighttime event.
Speaker 6 (40:16):
right, yeah, I've been in the air, yeah but I'll
be down Thursday, friday,saturday and Sunday.
I'll be there, so happy to seeyou at Talk, green River and
anything bourbon for the guests.
Speaker 4 (40:32):
Sweet citrusy.
What is that, birdard?
No, there's Now this one is alittle bit more like that.
We've done that already.
Speaker 3 (40:44):
Now this one's like like a little leather.
Speaker 4 (40:46):
There's a little bit of leather.
There's maybe a little bit ofsweet tobacco.
That's more of that classic.
Speaker 6 (40:57):
This is me, this is my, this is what I want in my
life, this is the.
King's Chambers.
Speaker 1 (41:04):
This reminds me of the first barrel we tapped into
out there 119.
Similar, 119,.
Yeah, similar to that firstbarrel we tapped.
Speaker 4 (41:11):
Yeah, look what it does in the glass.
Look at that Goes empty.
Speaker 6 (41:17):
That's got lens.
Do you see that Full.
Speaker 2 (41:20):
All the way down.
Speaker 6 (41:22):
That's a lazy drink.
Yeah, that's a campfire with acigar.
Speaker 4 (41:28):
You should call this a cigar.
Uh-oh, no, you can't do that.
I almost took the whole pot.
I'm just going to not move.
Don't touch anything I'm taking.
Wait, no, no, that's hers.
She asked for some.
You should see.
Speaker 2 (41:43):
As you took the whiskey she's crying like no.
Speaker 6 (41:50):
The only.
Thing.
Speaker 5 (41:51):
Oh my god, I didn't know.
That's why you said it there.
Yes, yes, I thought he said itthere because he dropped the
electronics.
Speaker 4 (41:58):
I'm just the electronics are just they're
doing fine.
We could have all died, allright.
Anyways, anything else you wantto add?
Speaker 6 (42:08):
Well, I'd like to know your honest opinions.
Is there a favorite amongst thethree right now?
Yeah, that.
Speaker 4 (42:17):
Absolutely.
Yeah, I have this nice warm hug.
I'm like my graham cracker.
There it was.
I got graham cracker at the endon the finish, but you're
talking about the grease.
Speaker 1 (42:27):
I've been with that graham cracker.
Speaker 4 (42:29):
This big giant mouthful and exactly what you
said it's got that barrel.
It's just fantastic.
Speaker 2 (42:35):
Those are good.
Speaker 4 (42:35):
I'm not going to say that, but do you ask if I have a
favorite?
There was no question.
Speaker 5 (42:39):
Yeah, good, all right , I have a favorite.
Speaker 3 (42:41):
A favorite of two that people can buy.
Speaker 6 (42:44):
I don't know.
That's a great question.
Speaker 1 (42:46):
No, that's tough because, I don't know that one
is like oh yeah.
Speaker 4 (42:51):
They're both good, but the weeded.
The weeded has.
I would.
Speaker 5 (42:54):
I would let me more towards the weeded if it were me
picking.
Speaker 4 (42:58):
But who else isn't gonna be picking ass?
Speaker 3 (43:04):
It's like it's you drinking it.
It's you pick it.
Speaker 4 (43:07):
He's like if it was me picking, like who else?
Speaker 5 (43:12):
I was picking for her .
Speaker 4 (43:17):
And she doesn't ever pick for her.
Speaker 1 (43:28):
But when we talked on the podcast last time, for the
price point these are, if youdon't have them, you should have
them.
It's not there's.
There's so many things outthere.
For sure, you can go buy somany different things, but these
are very drinkable.
I can't see too many peopledrinking that me like oh, it's
not my jam, they're both prettydead on good.
Yeah, so to drink them and havea nice 30 some dollar bottle in
(43:53):
your, in your bar.
Speaker 5 (43:54):
I don't know how you go wrong, whether you're a right
person or a weak person.
Yeah, this is the bottle thatyou need to have in your in your
bar.
Speaker 6 (44:02):
Yeah, I think the approachability is there for
both.
Speaker 4 (44:04):
Yes, yeah plus you got that bottle with the
horseshoe and the whole coingame.
Speaker 5 (44:08):
I mean yeah it's just like you, you included quarters
Right with the bottle.
Speaker 6 (44:14):
Yeah, I mean talk about the dead stuff.
It's like quarters of bloodyknuckles together.
Yeah, it's just included.
I mean oh.
Speaker 4 (44:23):
My coin you.
He needs a coin.
Speaker 1 (44:26):
Yeah, I lost my coin within two hours.
Speaker 5 (44:33):
I'm sure.
Speaker 4 (44:45):
Oh, yeah, yeah, yeah, I mean it's basically A horse
shoe.
Speaker 1 (45:02):
There's a horseshoe design and there's a opening in
the front of the bottle so whenit sits flat you can slide the
quarter under.
So it'd probably be similar towhen we were kids and we played
football on the Cafeteria tablewith paper.
Football or basketball, weplayed with a quarter.
Yeah, now we're doing it withalcohol, which just shows the
(45:22):
evolution of hey, people aretired of playing Quarters table
top home with the beer, yeah sonow they're moved on from beer.
This is a way they can drinkbourbon.
Speaker 6 (45:41):
I play with quarters.
Speaker 4 (45:42):
They play, there you go.
Speaker 5 (45:45):
That's a great.
Speaker 4 (45:46):
It's like Shoot the show.
I made up another word make itand you make it, you get to
drink a shot.
Speaker 5 (46:00):
Well, drink a sip.
Drink a sip because you don't,you don't want to drink a shot
either way enjoy it.
Speaker 4 (46:07):
But well, you just got to get further and further
away.
Speaker 1 (46:12):
But yeah, great, great stuff.
Aaron is going in the rightdirection and I'm I'm excited to
come back.
Next time and see where theprogression is.
Yeah, yeah, it's gonna beamazing.
Speaker 4 (46:25):
Yeah, for sure, yeah, all right.
Everybody, thanks again forhaving us.
Thank you what you got going onhere, happy to all right, so we
took up a whole your wholeafternoon, right?
Yeah, yeah.
Speaker 1 (46:54):
Let's finish this one .
Speaker 4 (46:55):
I gotta get done and get Everybody.
Www that could be a lot of theCS again for all your scotchy
bourbon boys stuff.
Speaker 5 (47:03):
Swagger and stuff like that.
T-shirt slim carons yeah.
Speaker 4 (47:08):
Yeah, check that out and you know we had a great time
here.
But remember everybody, drinkresponsibly and don't drink and
drive.
Speaker 5 (47:16):
And also remember Good bourbon equals good friends
and good times, and that's whatwe've had here and get down
here to the Green River,distilling for tours, tasting,
and to the gift shop and if youcan cool stuff down there and if
you can't make it down herethis weekend.
Speaker 1 (47:34):
Aaron will be at Bardstown, so yeah.
Speaker 2 (47:37):
I'm with our lucky for the bourbon festival and get
a quarter.
Speaker 1 (47:41):
So get one of the coins so you can play the the
game with your bottle and whileyou're doing that, live
dangerously yeah.
Speaker 6 (47:49):
All right, I will make one more plug.
Okay there you go.
Today is 9-eleven.
Speaker 2 (47:55):
Yes, Thank you, thank you heroes, and thank our
fallen heroes and absolutelyThank God and remember we
appreciate everything they doout there.
Yes.
Speaker 6 (48:02):
Remember very much.
Speaker 4 (48:03):
All right, everybody.
Yes, all right, littleSteve-o's gonna take us out.
Oh, oh, well, if I turn it up,oh.
Speaker 3 (48:18):
Show me the way to the next whiskey bar.
Oh, don't ask why.
Oh, don't ask why.
Show me the way to the nextwhiskey bar.
Oh, don't ask why.
Oh, oh, tell you we must die.
(48:48):
I tell you we must die.
I tell you, I tell you, I tellyou we must die.
I.
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