August 19, 2025 • 57 mins
We explore the innovative world of RD1 Spirits with Barry Brinegar and Dr. Jared Gollihue, discovering how scientific methodology is reshaping bourbon finishing techniques at their new Lexington distillery.
• RD1's journey from honoring William Tarr's 1865 legacy to becoming pioneers in wood-finished Kentucky bourbon
• Dr. Jared Gollihue's scientific approach to wood finishing, bringing PhD-level expertise to bourbon production
• The challenges of wood selection, including regulatory hurdles with the TTB and FDA for exotic wood species
• Why whiskey needs time to "settle" after blending or opening, with flavor compounds needing time to recalculate
• Beer barrel finishing experiments creating unique flavor profiles through a circular aging process
• Sister Cities whiskey, blending bourbon and rye finished with French oak and Japanese Mizunara
• Experimental offerings available only at the distillery's tasting room, including smoked oak and maple
• RD1's position as an anchor tenant in Lexington's new entertainment district at The Commons
Visit RD1 Spirits at their new distillery location in The Commons in Lexington, Kentucky to experience their unique wood-finished bourbons and experimental offerings firsthand.
What happens when scientific methodology meets the artistry of Kentucky bourbon? At RD1 Spirits' gleaming new distillery in Lexington, the answer is nothing short of revolutionary.
Barry Brinegar and Dr. Jared Gollihue are writing bourbon's next chapter through methodical wood experimentation that transforms traditional Kentucky whiskey into something extraordinary. Their journey from honoring the William Tarr legacy to pioneering innovative finishing techniques demonstrates the untapped potential still waiting to be discovered in America's native spirit.
The scientific precision behind RD1's approach is fascinating. Dr. Gollihue, with his PhD in wood maturation, doesn't just randomly add wood to barrels – he calculates precise ratios, documents every variable, and maintains 50+ test barrels simultaneously. When he explains why whiskey needs time to "recalculate" after blending or why flavor chemistry doesn't scale linearly, you realize this is bourbon-making at its most thoughtful.
The tasting room offers an unparalleled experience where visitors can sample experimental barrels that showcase woods from around the world – Mizunara oak, sweet cherry, French oak, and even maple wood smoked on bourbon barrel staves. Their Sister Cities release brilliantly combines bourbon and rye with French and Japanese oak influences, honoring Lexington's international connections while creating a wholly unique whiskey expression.
As an anchor tenant in Lexington's emerging entertainment district at The Commons, RD1 is positioned at the center of a bourbon tourism destination that will soon feature pickleball courts, axe throwing, and an amphitheater. This blend of innovation, accessibility, and Kentucky heritage makes RD1 a must-visit for anyone wondering what more Kentucky bourbon can do.
Come taste the future of bourbon where science meets art – no lab coat required, but an adventurous palate is highly recommended.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 3 (00:02):
Tiny here from the.
Speaker 1 (00:03):
Whiskey.
Speaker 2 (00:03):
Thief.
Speaker 1 (00:03):
Distilling Company in the newly opened tasting room,
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfurt, Kentucky or
an out-of-this-world tastingexperience in New Little.
You won't be disappointed.
At both locations their barrelpicks all day every day are like
(00:24):
money.
Speaker 4 (00:25):
Each location features stations with five
barrels.
Oh my God, oh my God, oh my God, oh my God, oh my God, oh my
God, oh my God, oh my God, oh myGod, oh my God, oh my God, oh
my God, oh my God, oh my God, ohmy God, oh my God.
Speaker 1 (00:31):
Oh my God, oh my God, oh.
Their friendly staff andownership will ensure you many
good times with good friends andfamily.
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
Speaker 3 (01:01):
There we go, there you go, Foxtrot brother.
Speaker 5 (01:05):
I know, here I am, I'm ready, Ready, I'm leaving,
okay, okay.
Speaker 3 (01:24):
Jeff's fine.
Yeah, boys, we're here to havefun.
Speaker 4 (01:34):
You know, we're here to have fun.
Speaker 1 (01:49):
Yeah, we are here to have fun.
Speaker 6 (01:53):
Yes.
Speaker 1 (02:04):
Alright, alright, welcome back to another podcast.
All right, welcome back toanother podcast of the Scotchy
Bourbon Boys.
Today we are at RD1 Spirits'brand new shiny clean.
Speaker 5 (02:18):
Distillery, distillery yeah.
Speaker 1 (02:20):
It's nice and we're here with Barry Brinegar we were
just talking about.
Speaker 5 (02:25):
We've actually known each other a while A long time,
yeah, back when I had a weebeard.
Yeah.
Speaker 1 (02:33):
And also we got CT, ct, what's?
Speaker 4 (02:36):
going on.
Thanks for coming down today,awesome.
Speaker 1 (02:38):
It's like you're here on a Saturday, not a Friday, so
this is special.
Speaker 5 (02:42):
And then we got we're wrapping RD1 gear.
Yes, Beautiful.
Speaker 1 (02:47):
Well, I got to get me one of those, yes.
Speaker 5 (02:49):
And then we've got Whiskey joining us and Jared
Gollihoo in the house Researchand Development Master Distiller
.
Speaker 1 (03:04):
This guy has his PhD in wood maturation.
You told me about him.
Did I meet you at the festival?
No, you were just telling meabout him because you went into
detail about how he knows allabout the wood.
He's a wood guy.
It's great to finally meet you.
Speaker 3 (03:18):
You definitely could help, because he needs help with
his wood.
Speaker 5 (03:23):
I'm not that kind of doctor, I'm sorry.
I'm not that kind of doctor.
Wrong doctor.
Speaker 3 (03:27):
I'm not that kind of doctor, I mean at his age.
Speaker 2 (03:30):
Wrong wood doctor, no one's analyzing my wood.
Speaker 1 (03:34):
Get the hell out of here.
We digress.
Speaker 3 (03:36):
I'll just say you kick the covers off when you
sleep at night.
So yeah, that's just.
Speaker 7 (03:44):
So some pre-growth issues there, I see you guys.
Speaker 3 (03:46):
All right, sorry, sorry stacy's not watching I
mean, I'm not, I didn't countthe growth rings, or anything.
Speaker 1 (03:52):
Okay, that's.
That's an old age statement,you gotta be like 14 times now.
All right, so, uh, we're here atthe distillery and, uh, from
what I've seen the view becauseI came in and we set up and
everything.
But I can't wait to talk about.
The one part I want you to talkabout is that when I first met
(04:17):
you at the Kentucky BourbonFestival, not only did you have,
but this was just a start of ajourney Right, you were just on
and you had old tar at the time.
Right, it was the label.
Talk about there to here.
I mean, how amazing it's been.
Speaker 5 (04:35):
Well, you know, when you first come out with a brand,
you know we wanted to come outwith a splash and really pay
homage to the first owners ofthe brand back in 1865.
And so William Tarr bought thedistillery in 1871.
So that WM Tarr was just reallya nod to the history.
What we were planning on doing,and which what we've done now,
(04:59):
is we've written that nextchapter in the brand, and that
next chapter is what more canKentucky bourbon do with wood
finishing?
You know we believe in it sostrongly that we brought on a
doctor of wood, jared, and Jaredhas taken us from.
We're just going to throw a fewchunks of wood in this barrel
and see what it does to thescientific method.
(05:21):
You know it's where sciencemeets art, and you know Jared's
going to talk a lot about whatwe're doing in research and
development and experimentals.
We've already just tasted oneof our.
This one's not experimental,this one is probably one of our
best wood finishes.
Speaker 2 (05:36):
A French oak extra aged, jared, 18 months, yeah
this one's a lot older than whatwe normally put out.
It's kind of something special.
We had had an oil house kickingaround, where you know,
sometimes a barrel getsmisplaced.
Oops oh hey, You're walkingaround and you go.
Oh, that's where that went.
Speaker 1 (05:57):
Well, it's just initially how you were doing it
and where you were, how youstored things, and it's
completely different now.
Right, I mean you have the sameplaces, but you're going to be
distilling aging rickhouses andthe whole nine yards right.
Speaker 5 (06:15):
We started out with a partnership with Jacob Call,
jacob Call.
Most of us know Jacob.
He's an eighth generationmaster distiller who was with
Green River at the time when westarted our brand, and so we we
bought a bunch of barrels fromGreen River and Jacob then left
Green River and started his owndistillery, the Western Kentucky
(06:37):
Distilling Company.
And my partner, mike Tetherton,is a 49% owner in the Western
Kentucky Distilling Company.
So Jacob's laying down all ofour new makes, so all of our
Kentucky straight bourbon comesfrom Jacob.
What we do with the woodfinishing Jared puts his stamp
on it with the wood finishing ofthat straight bourbon.
(06:59):
So everything that we have inour core expressions are the
same Nashville, 70 corn, 21 rrye, non-malted barley.
And then we you get, you know,you get to see our experiment,
our science experiment of whatmore can Kentucky bourbon do
with our core four products okay, yeah, I mean, that's one thing
(07:19):
about whiskey is there's peoplecan focus on specific areas.
Speaker 1 (07:25):
You know, it's not saying that the distilling isn't
as important You're making.
You're making a distillate, buta lot of times people who have
done this in the finishes, ormaybe buying from MGP and then
using that whiskey or whateverbut now that you're at this
point, it's your distillate,your it's distilled, or
distillate, your it's distilled,and now you're affecting it
(07:46):
from start to finish, but with areally big, you know,
exclamation mark on finishing,on the finishing products right,
yeah, and there's nothing wrongwith Ross and Squibb, the MGP
out of Indiana.
Speaker 5 (08:07):
I mean, they make good quality whiskey.
We are a Kentucky brand.
You know, on our bottles it'sKentucky born and raised, so
it's kind of hard for us to puta Indiana bourbon in that bottle
.
Speaker 1 (08:14):
No, you would have to do something else.
There would be something elseIf you were.
But yes, and then.
But now that you know it's now,you're distilling it, which is
fantastic.
Yeah, so CT, ct.
Speaker 6 (08:29):
What I got to leave, what happened.
Speaker 5 (08:32):
I kid oh, again the same thing.
Speaker 6 (08:36):
No, no, he let the dog out and the dog is gone.
Oh, chris man, I'm literallysitting here like are you
kidding me right now?
And, yeah, this is.
And he doesn't know what to do.
Well, no, and he's Except look,sure.
So now I'm like, yeah, this islike my MO every time I go
anywhere.
Now.
So I got to go, I got to bowout.
(08:58):
All right, as much as I want tobe here and do it, I got to go,
I'm going to switch mics.
I'll let you guys do your thing.
Speaker 1 (09:07):
I miss you All right brother.
At least I know what you looklike.
Speaker 6 (09:11):
At least I got to see everything.
Speaker 2 (09:14):
Yeah, hopefully.
Speaker 6 (09:15):
I'll see you at the festival, as long as I can find
somebody to watch my kid.
Speaker 1 (09:20):
No, you'll have to.
Just kidding.
Speaker 6 (09:23):
I'll see you guys.
Speaker 5 (09:26):
I'll take care All right brother, take care, be
safe.
Speaker 1 (09:32):
All right, there we go.
Speaker 5 (09:33):
Okay.
Speaker 1 (09:33):
Hey, that's what happens when you're online.
You know I have the ability.
I've one time had to edit, butnormally I do straightforward
and that's kind of our thing.
So that's.
I mean, it's just the dog.
Speaker 3 (09:48):
They'll find the dog and then we'll go right, you
know what I have to say Doggone.
Speaker 1 (09:54):
That's why, at this point, I don't have dogs.
I love dogs, but I like to beable to go.
It's just a spur of the momentthing.
No, you traded dogs forgrandkids, but they don't have
to go home for them, or my kidswatch them Really.
Speaker 3 (10:10):
Yes, Really do they.
Speaker 1 (10:13):
Now they do.
All right, let's keep going.
Speaker 4 (10:16):
I mean I asked them the question Almost on cue.
Speaker 1 (10:20):
I got to go.
I got to go Really, really, Igot to go.
I gotta go, really, really, Igotta go, you're serious, okay,
hold on me.
Okay, I'm calling on youWhiskey, what you got.
Speaker 3 (10:30):
What you got for Barry.
So I mean, I know from justhaving conversations with Barry,
wood is very important to you.
So I mean, you've done Ambarana.
Obviously, you do a lot withFrench.
You soak your beads in maplesyrup, maple syrup from Vermont.
(10:51):
So what's on the horizon?
What are you doing?
That's crazy.
Speaker 5 (10:55):
Yeah, well, I'm going to bring Jared into that
question because Jared reallyleads our whole research and
development.
What you can talk about, jared,we know, so Jared's really good
about what you can talk about.
Jared, we know so Jared'sreally good about.
We don't talk about thosethings, but there are some
things that we can so is thisFight Club?
Speaker 1 (11:15):
It can be.
Speaker 3 (11:15):
Well you know, Are you going to brand that like
Wood Club or something?
Wood Club yeah.
Speaker 2 (11:19):
I'm sure if I bring this to marketing they'd
probably find it veryinteresting Lumber Club.
Speaker 1 (11:23):
Lumber Club, that's bring the lumber.
Speaker 2 (11:25):
Bring the lumber.
Well, right, as I startedjoining it was like the first
week or something like that Isent someone a message like hey,
I want to bring another 13woods in and I'm going to import
them from Brazil.
Like, give me a credit card soI can go ahead and do this.
And we brought them in andscreened them.
What we've found with a lot ofthem is more of a question of
(11:49):
they might have a good flavor,impact might be interesting, but
there's always that question ofis Uncle Sam cool with it?
So whenever you make analcoholic beverage product, you
have to ask the TTB for aformulation approval.
So just to kind of like give apeek behind the scenes.
And the TTB goes I've neverheard of this wood from this
country and the answer is likego ask the FDA and the FDA is
(12:10):
usually like no, you can't dothat.
So some of them we're bringingin.
Usually they all have to be TTBand FDA approved.
So some of like the reallycrazy stuff I was bringing in
from like other countries,they're just like I don't think
you've done a toxicology studyon that.
So the answer is no.
But we've brought in some otherstuff.
Everything that they say isokay comes through the gift shop
(12:31):
and we can look at.
So we've played with mizunaraoak, which has been a fun one.
We had a cherry that'sexpensive to play with, isn't it
?
Speaker 5 (12:40):
It can be, it can be, it can be.
But you were also talking aboutthe sweet cherry wood, and that
was a new one that we justbrought in.
Speaker 2 (12:48):
Yeah, that barrel sat in the gift shop for like less
than a month and someone boughtthe rest of it.
They tasted it.
It was just like I'd like tobuy the remaining.
Well, tell everybody about thegift shop?
Speaker 1 (12:57):
Oh yeah, because you know, for all the people seeing
this and the immersiveexperience that you have and the
immersive experience that youhave.
Speaker 2 (13:07):
Yes, yeah, okay.
So here at RD1 at the Commonswhere we're at in Lexington,
kentucky, we have four barrelsthat you can thieve out of and
taste, but then also do abottle-your-own experience
getting a 200-mil bottle andwe're working on getting towards
the 750s which does get COLAapproval, and those four barrels
tend to be four-test barrels,so there's barrels that I've
monkeyed with in some way.
(13:27):
So it's either a new wood, acombination finishes are coming
up, or something that you won'tbe able to get otherwise.
Speaker 1 (13:34):
So they're trusting you completely.
What goes to the floor, what'sgoing to go in the bottling?
You kind of know what barrel isgoing to go where.
Speaker 2 (13:45):
For the tasting room?
Yeah, but whenever we put out anew product, we're on a
committee for that.
Speaker 1 (13:49):
Well, I get the committee.
But, realistically, the barrelsthat went out for the tasting
room that you're picking,they're trusting you that those
go there and then, when you'reon the committee, those barrels
are being used to make what goesin the bottle, right, yeah?
So do you have a certainpreference of how you pick the
barrels for the tasting room andwhat you leave for them to put
(14:10):
in the bottle, or is it justyou're winging it?
Speaker 2 (14:13):
I've got a list of R&D barrels and usually it's
like we'll send some of them outwith Barry whenever he's out
doing single barrel sales andI'll go okay, I want to get rid
of this one so I can bringsomething else on.
That's what I was thinking.
Speaker 4 (14:24):
Yeah, it's a lot of like this was interesting.
Speaker 2 (14:28):
I'm ready to move on.
Speaker 1 (14:29):
Right, well, it's got to be interesting enough to
then become part of the coreexpressions the expressions, or
even a one-off batch or whatever, but you still need a decent
amount to make one of those,because those aren't all single
barrels, right?
Right, I mean the single barrelprogram, but still, what's in
the gift shop is very important,because people have to leave
(14:51):
with, wow, that was good.
And then they'll be like I'lltake that bottle, that bottle,
that bottle.
Speaker 2 (14:56):
Yeah, I usually screen out anything that's real
hideous at a $7.50 level.
So, as Barry said, we take alot of time and break it down to
like a scientific approach.
So I'll know how many grams perliter of wood we're going to be
adding into a barrel.
And I tinker with it a littlebit because this stuff doesn't
scale linearly.
So like I can't just be likeokay, well, I've got this many
(15:19):
liters, this many grams, andthen like multiply it out.
It doesn't work that way.
Not like normal whiskey it out,it doesn't work that way.
Um, not like normal whiskey.
Normal whiskey doesn't work.
Speaker 5 (15:27):
Like flavor chemistry doesn't scale linearly, so it
it's more complicated than that,okay, uh, yeah, jared,
oftentimes I'll say somethingand he'll be like that's
completely not true.
No, no, no, no, I mean, it'sjust like he, when he like, when
Jared looks at me and he hasthat.
Bless his heart, have you beento Mattingly?
Speaker 2 (15:47):
No, I haven't, I've been to Mattingly.
Speaker 1 (15:49):
Basically, they take out a certain amount, right, and
then whatever you want, heinstantly does the math scales
and puts it in the bottom.
So it's pretty close too, butwe're not talking about massive
amounts.
Speaker 2 (16:01):
It also depends on what you're doing, so on the
finishing side, it does matter.
Speaker 1 (16:08):
I could see that because of the fact that when
you're dealing with finishes andwhatever, one barrel could be
affecting differently orwhatever, that makes sense to me
.
When you scale it up, it's notgoing to because every single
barrel is so different.
But you know, bean thedistillate it's a little
different, but they're alwayspicking the barrels that are
almost identical as far asflavor and then that's how they
(16:29):
make 6,000 barrel batches right.
Speaker 2 (16:31):
They also have some really impressive blenders.
I've met some of them when Iwas at the university of
kentucky doing work evenfrightened impressive bletter.
Speaker 1 (16:41):
Yeah, I mean his palette and what he does.
Speaker 3 (16:44):
Yeah yeah so are you sticking more in the bourbon
family still?
I mean, I know that's yourbread and butter.
We're on the bourbon trail.
They don't call it the whiskeytrail, um, but I know, if you
get too far outside the box thenit turns into a whiskey.
Speaker 5 (16:59):
That's a great question.
I think that we do have someKentucky 95.5 rye, jared.
I think most of our inventoriesare going to be Kentucky
straight bourbons, but Jared andI, if we had our way, I know he
would like to produce some ginproduct to sell here at the
(17:21):
distillery.
How old are you?
Speaker 1 (17:22):
35, that makes sense.
Speaker 5 (17:25):
Yeah, it does 25 to 35.
Speaker 1 (17:28):
You guys like gin?
Speaker 5 (17:30):
I don't discriminate on any spirit.
Speaker 1 (17:32):
I discriminate on everything except bourbon,
because I can't drink anythingelse.
Hey, let's drink tequila.
No, I've already everythingexcept bourbon, because I can't
drink anything else.
Hey, let's drink tequila.
No, I've already had fivebourbons.
Speaker 3 (17:41):
What about tequila finished in bourbon barrels?
I think that's a crossover.
Speaker 1 (17:46):
No, I'm not.
Mezcal finished in bourbon.
No, ct tries to get me to dothat.
Gin finished, I think, over atwhatever, she did one.
Okay, I took a sip of it, butI'm not in on drinking it.
Speaker 3 (17:58):
But my son?
He says that his whole lifeHe'll drink it.
He likes the difference.
Speaker 1 (18:04):
And it's not gin.
No longer is, you know, theclassic gin and tonic tasting
like Christmas trees.
There's so many of them, arejust so different, right, right.
But, everybody has to maketheir Christmas tree.
Speaker 3 (18:15):
Jim, he's chewed on a pine cone, you've tasted a lot
of Christmas trees.
Speaker 1 (18:20):
I actually tasted one up in Ironfish Is that a
Wisconsin.
Speaker 3 (18:24):
Thing.
Speaker 1 (18:24):
He broke it open.
It was a fresh thing and he'slike you can taste it, and my
son's like I'm like what are youdoing?
Speaker 5 (18:32):
It's yeah.
Well, Jared, do you want totalk a little bit about some of
our fun local collaborationsthat we're doing with our
barrels?
Speaker 2 (18:40):
So what I try to do is to take our empty barrels and
get it to local folks rightafter lunch.
So we'll have it at the bottler, I throw it in my pickup truck
and I run it over to the breweryor the cider mill I'm still
looking for a winery to partnerwith on this so those barrels
can be used again.
So we try to work with or wehave worked really well with
Blue Stallion here in Lexingtondoing some beer barrel finishes.
Speaker 5 (19:01):
I actually have oh, we're going to taste one, yeah,
so this is a bourbon that hasbeen finished in a beer barrel.
Speaker 2 (19:09):
That was from that collaboration.
Speaker 3 (19:11):
So, what we did was so you give it to them, they put
beer in it for a while and thenthey give it back and you put
bourbon back in it.
Speaker 2 (19:17):
Yeah, this was actually their Christmas ale.
It was really funny, but it wasjust their plain Dunkle.
But they used our Ambaranaproduct as the barrel and it's
really fun.
This particular barrel.
This is like a lab sample, soeverything we're drinking out
here, but this was sold to a labsample yeah, I know I get fun
(19:38):
stuff like that.
Speaker 3 (19:39):
This was sold to a group in texas and I've had to
give a lot of lab samples.
Speaker 1 (19:43):
It's a tough job, you know where you get in the most
trouble, and this is in the lab.
I swear to god, anytime I get atour, they'll bring me in, they
take me into the lab and I'mdone, because it's like they all
wanted.
There you're.
How many projects are youworking on in the lab?
Maybe at once?
I mean, how many samples areyou like?
It's got to be usually 10, 15.
Speaker 2 (20:02):
I've got 50 test barrels.
Speaker 1 (20:04):
See, there you go, he's got 50 tests.
Speaker 2 (20:10):
And then another 25-ish other samples going on.
So do you spit?
Depends on the day.
Speaker 1 (20:15):
Okay, yeah, it just depends.
Speaker 5 (20:18):
How many samples are we getting ready to run through?
No, not today.
We have a special project we'redoing tasting notes for 20
barrels.
Speaker 1 (20:28):
That's not spitting.
No, no, you actually.
Speaker 2 (20:32):
Yeah.
Speaker 1 (20:33):
It's one of those.
Speaker 2 (20:34):
What is?
Speaker 1 (20:34):
that?
What kind of cherry is that?
It's like a really really tartpie cherry.
Like tart tart.
Speaker 2 (20:48):
What's interesting with these whenever I make these
in the warehouse?
The first time we did it, Isiphoned it over into a beer
barrel and I took a drink of italmost immediately afterwards.
I was just like.
This tastes like a dole fruitcup to me, like where the beer
and the and the whiskey arestill mingling and it takes a
while for that 3d character tosettle out.
Speaker 1 (21:09):
Talk about that because I did something.
I had so many barrel picks of adouble oaks for other brand and
I combined them all in theywere all partial bottles put
them all into a 750 milliliterum decanter and I like the brand
, it's a good brand, but I justthat I needed space, so I didn't
(21:32):
.
I think I there were seven ofthem and when I tasted it right
away it tasted like a horrorshow.
It was the most bizarre thing.
It didn't pick up any flavorsof whatever, but I let it sit
and it sat and I, about twoweeks later, I took another sip
and I'm like, okay, that tasteslike it.
And now after about threemonths, it tastes.
(21:54):
All the flavors came out.
So those different, even thoughit's the same whiskey but it
was different barrels and theygot all put together.
How do you get it so thatyou're tasting it once it's kind
of not shocked into being puttogether?
You know what I'm saying.
I mean, how do you even dealwith that?
Speaker 2 (22:13):
Yeah, the mingling part is definitely, it has to
become one.
And when you put it together.
Speaker 1 (22:18):
It's not, no, it's.
It's like there's like just allaround and I just, you don't
realize that kind of stuff untilyou do something like that yeah
, I was doing some blending.
Speaker 2 (22:28):
Um, right as I jumped over from the academy over to
here and I was just like took adrink, like right after I was
playing with proofing and I Iwas like this isn't right
Because it was coming off spicyand hot like on the palate and I
was like I know this whiskey,this should not be doing this.
So in that case I was like,okay, I'm going to blend this
out a day before I make sensoryon it and let it sit, just to
(22:49):
kind of get an idea, because Ikind of knew what the lab sealed
up and then open it up.
It's, it's crazy.
I I don't know a scientificexplanation for it.
I think there was like someonejust had a hypothesis when I was
talking on a podcast or adiscord chat about it, about how
(23:12):
the flavor compounds kind ofneed to, um, recalculate.
You've got like little microextractions going on, these
little ethanol clusters and Iwas like, oh, maybe, but I
didn't have any evidence for it.
So I was like this is allreally fun conjecture.
Speaker 1 (23:27):
So I mean, if you think about it, we don't realize
it, but once it's bottled,right, and when you bottle it
it's almost like you abuse thewhiskey because you're putting
it in there fast, it's rushingin there, and then you slam a
cork in and you put it underpressure and then it gets in a
box and shipped off across theUnited States into different
(23:48):
places and when people grab it,they grab it, put it in their
car, chase all around and thatactually affects whiskey from a
taste standpoint.
Speaker 5 (23:55):
Yeah, it does.
And introducing oxygen, youknow.
So when that bottle is sealed,you know when you take.
When you open the cork, youtake that first sample.
A lot of people will comment,oh it's really hot, it's, it's
there's a note on there thatdoesn't really meet their palate
.
But what you find is, as moreoxygen gets into that bottle, it
starts to open up.
It starts to develop differentflavor profiles, profiles.
So most people will tell youthat they drink a lot of bourbon
(24:17):
.
They know to let that bottlesit after it opens up.
Speaker 1 (24:20):
I usually open up my bottles when I do you really
yeah, because I know I'm goingto take them for the podcast and
if I open it straight on thepodcast, it's not, it's not the
same, it's not, you know.
Speaker 2 (24:29):
So yeah, yeah, I've had some scotch like that where
they're like, well, you need topop this open and let it sit,
yeah.
So yeah, exactly as you saidthat, there was one that was
like, oh, fun, ashtray.
And I was like, no, no, youneed to let it sit for like a
week and I was like, okay, yeah,it's true.
Speaker 1 (24:43):
I mean that's just the science.
That's what it is.
I mean, that's what you'retalking about, chemical, and so
how far along are you guys onyour analytics, as far as how
much of this or that are youguys just still at the beginning
, really start?
You're obviously at, from ascience standpoint, everything
(25:04):
you do.
You're analyzing it, writing itdown, charting it, making sure
and, as you go, just likeanything else.
I mean, what does beam haveover everybody?
Oh, they've been using the sameworkhouses forever doing the
same thing.
They know where all the stuffis and how it works.
Where you guys are startingthat whole process?
Speaker 2 (25:20):
right, just really good record keeping.
Speaker 5 (25:25):
Well, you know, the other thing is the experimental
method.
You know we've done some earlyon finishing and we're like, oh
okay, this has notes of Fabuloso, not really something we want
to drink.
Speaker 2 (25:38):
That's not the worst one.
Speaker 5 (25:39):
Yeah, that wasn't the worst one, but Jared will go
back and reconfigure thepercentages of the wood and
making sure that we'redeveloping the right flavor
profile.
So it is strong.
It's still an art, you know,but we're just taking that
scientific method meets the artof bourbon.
Speaker 2 (25:56):
Everybody is keeping good records and using the
scientific method.
It's just an approach.
It's just good record keepingand keeping things Well you're
also what you guys do.
Speaker 1 (26:07):
what you're doing, though, is that you're really
analyzing wood.
I mean, there's otherdistillers that are doing this
stuff, but I think, from thefinishes, that's something that
you're excelling at.
Speaker 5 (26:20):
So this particular sample that we're tasting is our
Kentucky straight bourbonthat's finished in a Dunkel
barrel the Dunkel beer that wasfinished in our barrel, and then
Jared got it back and put ourstraight bourbon in it, so
you're getting some of theinfluences from that Dunkel.
Dunkel is not a real heavy beer, but it's kind of a light dark
beer, and so for me what Iinitially got on it was some
(26:41):
really good chocolate notes, butnow I'm getting more of that
stone fruit kind of flavorprofile.
Speaker 2 (26:49):
And I'm getting more of the chocolate notes where,
historically, usually whenever Itaste these I'm just like it's
so fruity to me right on theinitial.
Speaker 1 (26:59):
But see, this is kind of one of those fun single
barrels that we get to generatewhile we're experimenting on
things, yeah, but then you addbeer, I mean, and that's a
science in itself.
I mean, sometimes, like yousaid, you get the barrels to
them as fast as possible andhaving a little bit of you know
like wine's different wine andbeer you want to let that barrel
be really wet.
Speaker 5 (27:20):
But then when the?
Speaker 1 (27:20):
barrel comes back to you from the distillery.
That's where you have to make.
You might not want it to be toowet, let it dry a little bit
longer and then add in thewhiskey, or you might want some
of the beer in there.
It just depends, because I findlike a lot of times when I can
tell the people and this doesn'tseem like it, it seemed like it
was pretty much empty.
There wasn't a lot of leftoverbeer, because that ale flavor
(27:42):
comes out and I'm not gettingthe ale flavor from this.
I can tell there's like a hopsyinto it, but it doesn't taste
like you mix beer with whiskeyRight.
Speaker 5 (27:51):
Yeah, for me the whiskey notes are dominant Right
, which is good.
Speaker 1 (27:56):
Well, some people do that, and then the beer notes
are right up there and it's notyou know.
You're sitting there trying tofigure out what you're drinking.
Speaker 2 (28:03):
Yeah, there's some like logistic challenges doing
these, like because the beerbarrel finishes can get real
murky on like the clarity side.
So we're still troubleshootingthat.
I saw that.
Speaker 1 (28:13):
Yeah, there's just a little bit of whatever Flocker,
yeah, but you know what?
You're getting to the pointwhere people I mean if it's a
finish or whatever they don't,they're not that turned off by
it.
Speaker 5 (28:24):
Yeah, you have to be you know upfront and you know
talking about that, because youknow the average consumer is
going to see that and thinkthere's something wrong with the
liquid.
Speaker 1 (28:34):
The average consumer, but the people chasing
allocated bottles, which yourstuff is not.
I don't know if it's allocated,but it's limited.
Right, right, right, and thosepeople know.
Speaker 2 (28:46):
Yeah, we're seeing in the whiskey market the same
thing that the wine market has,where there's certain things
that you would say is a faultwith a cheaper product, where
it's not a fault on a premiumproduct.
So an example being tartaricacid crystals build up on a cork
.
So if you get like a $5 bottleof wine or a $10 bottle of wine
and you pop the top and it's gotlike these little crystals on
it, that's a fault on a cheapwine.
But in a nice wine, likesomething that's $100, $200
(29:09):
bottle, you pull that and you go, oh wow, we can do that, but
we're going to strip a lot offlavor.
Speaker 5 (29:23):
We're going to lose flavor.
Speaker 2 (29:24):
And it's like do you want flavor or do you want
sunshine?
It's an either or.
Now there's like occasionallyyou get a miracle where it's
both, but that is rare.
Speaker 1 (29:32):
But that's what we're in it for.
Speaker 5 (29:33):
We are.
We're in it for perfection.
Yep, we get the miracle.
So you did ask a question aboutwhere we are, so this is our
new brand destination we're inLexington, kentucky.
We're on Main Street in theCommons, lex.
So this is a new developmentthat has just been underway, and
so we're the anchor tenant here, and what we're going to have
here is truly an entertainmentdistrict.
(29:54):
So we're going to have here isit's truly an entertainment
district, so we're going to havea um.
The largest pickleball court inamerica is just getting ready
to open here in another a fewdays.
Speaker 1 (30:02):
We are um, when it's open, uh-huh, make sure you play
pickleball first and then come,and then come here, not?
Speaker 5 (30:08):
yeah, well, there's also, there's also an axe
throwing, uh, so make sure youthrow axes before you come here.
Speaker 4 (30:13):
Yes please.
Speaker 5 (30:15):
And also we have Drunkle Ball.
We'll pitch that to them.
There's 20 Airbnbs that arebeing built here, there's an
indoor-outdoor amphitheater, a2,000-person capacity
amphitheater, and so we're trulyexcited this is going to be the
new entertainment district forLexington, kentucky.
Speaker 2 (30:32):
What do you say to that Is it going to be an open
container area?
Speaker 3 (30:35):
in Kentucky.
Is it going to be an opencontainer area?
Great question.
Speaker 5 (30:40):
Open container means that you can take alcohol from
one licensed location and carryit through an area that has been
proposed and we do believethere's going to be an open
carry location just in thisregion.
Open container, not open carry,Open carry.
Speaker 2 (30:51):
Thank you.
Speaker 5 (30:54):
I just was in Texas.
My mind went to Texas.
But yeah, open table.
Speaker 3 (31:00):
Obviously, that's pretty neat.
You could walk out to the greenspace.
That's been closed.
Speaker 2 (31:04):
Some of the things like that?
Definitely not in.
Speaker 3 (31:06):
Texas, especially with cocktails right Now.
Speaker 2 (31:10):
they can walk in, they can get some of the you
asked a question about moving towhiskey rather than bourbon, so
just like at what point it is,we have a product called Star
Cities that is a Kentuckystraight whiskey.
It's a bourbon rye blend thatwe finished with French oak and
(31:30):
mizunara, and that's what Iafford here.
Speaker 1 (31:36):
So that's kind of yeah.
So you did a bourbon rye blendwhich took it more forward.
It went out of the bin, nolonger qualified as a bourbon
because the rye went too high.
Well, no.
Speaker 2 (31:47):
So it's a rye whiskey and two bourbons.
Speaker 5 (31:50):
So it's three mash fills.
But once a bourbon touches awhiskey in the bottle, it can
never be undone.
It can never be undone, it cannever be undone.
You know you've already crossedthe barrier.
Speaker 1 (32:02):
Thank you, and so you guys are studious, because I've
seen the mix.
They add up the mash, but itstays the bourbon, so they'll
still call it bourbon.
I've seen that before.
Yeah, I'm not saying that'sright, I'm just saying I've seen
it.
Speaker 2 (32:17):
Well, we'd like to be a transplant this week.
Speaker 5 (32:19):
Yeah.
So this, like Jared said, aneight-year Kentucky straight pie
and a five and seven-yearKentucky straight bourbons.
It's fished in Nizarwood fromJapan and French oak from France
.
And we call it Sister Citiesbecause Lexington Kentucky has
the Sister City in Shinodaka,japan, and Deauville, france.
So this is kind of a you know,a sister cities program.
For anybody that doesn't know,it's a tourism initiative, so
(32:39):
we're trying to get people fromother countries to come to our
city and people from our city tovisit other countries.
Great initiative and, you know,it's a partnership with Visit
Lex in Lexington, kentucky.
So we're super excited aboutthis.
Speaker 1 (32:50):
This is actually Jared's first expression limited
allocated bourbon and whiskeyblend that he has come up with,
so this is his first foray intothe FTS and you know, as a
blender, I will have to agree ondoing something because the
rules of bourbon rules make itright, but as far as what's
coming up, it becomes Americanwhiskey and American whiskey, in
(33:11):
my opinion, is and should bewhere we're all evolving,
because it allows for hugebarrels, it allows for huge
barrels.
It's very, very.
It's still fantastic.
It can be distilled exactlylike bourbon.
You know what I mean, all therules.
But then when you use yes andso America, and the same thing
when you do blends, if you'redoing, why are you limiting
(33:32):
ourselves?
Some people do seven, match theblends and make a nice American
whiskey, and I think that'swhere it should go.
But we also know, from amarketing standpoint, the proud
aspect of Kentucky and bourbonand the giant presence of
corporations here.
They don't want to go therebecause bourbon is that category
for everybody.
But I think American whiskey iswhere it all should go.
Speaker 5 (33:51):
I think that you know , selfishly, I would like to.
I would like to make bourbon aKentucky-only product.
You know that's not going tohappen.
However, I would prefer to dothat and promote Kentucky as the
birthplace of bourbon.
But American whiskey is thiswhole additional category, so
really the cat out of the bag.
(34:12):
Anybody can make bourbon inAmerica, but we all know that
95% of all the world's bourboncomes from Kentucky.
Speaker 1 (34:18):
Yeah, I mean, I don't mind outside of other states,
because most of the time thewhole, I love it when another
distillery in another statemakes bourbon but they don't try
to make Kentucky bourbon, theymake bourbon with what's there
in there and the flavor profileisn't big caramel, brown sugars
and whatever it's there.
It'd be a little bit morefruitier or whatever.
We're always looking forsomething different on our
(34:42):
patents, right?
That's what you do.
You're always looking for that,and that's why I think there's
some states that do that reallywell and then, like, for
instance, I think Texas does itreally well.
Except for that, I don't.
I'm not a big fan of Texasbourbon.
That's not my favorite profile,but a lot of people absolutely
love it.
It's different.
So you know, that's kind of athat's got a cover, right, you
(35:07):
know.
So that's kind of a cool thing.
Sure, I completely agree.
Speaker 3 (35:11):
Matt Lison just tried anything.
Your Amberana is the best onein the market.
Oh nice, Thanks, Matt.
Speaker 1 (35:25):
Yeah, I appreciate that.
I like Because this doesn'thave the straightforward palate.
Speaker 5 (35:29):
No it doesn't.
So for me, the eight-year-highthe floral notes on an
eight-year-high are there,evident, but it hits the
sweetness with a French oak.
So you get the sweet palate,you get the misanaro spiciness I
get.
We talk about sandalwood.
I did hear a podcast, the wetalk about, you know, sandalwood
.
I did hear a podcast the otherday that they didn't know what
(35:50):
sandalwood was and they thoughtit was a cleaner you know.
So it is that we knowsandalwood has a very distinct
flavor profile.
But on the finish, on this,there is this whisper.
You know how you get theKentucky hug, the Booker hug,
where it burns from the tongueall the way down the stomach.
This is like a Kentucky Whisper.
Speaker 1 (36:06):
That is right on the end of the palate Right and it's
a blanket pepper, so you canfeel that pepperiness.
Speaker 5 (36:12):
So yeah, yeah, completely agree.
This is a 102 proof.
We had 1,500 cases that wentout to the US market.
You know we're going to behearing more on it in a minute,
but I'm really super proud ofJared and the work that he put
in on that one.
You know we've got some otherfun stuff that he's working on
that you know super secretclassified it's in a lab that I
don't even have access to, sothat tells you how secret it is.
Speaker 1 (36:33):
I was talking about the DPP.
People don't always realize,but it's very important.
You're talking about all thestuff you're doing, asking them
all the rules and whatever.
But then it comes down to whenyou make a new brand like this,
the hardest part of making a newbrand is getting a label
approved in.
You've got to go through thewhole process.
And if your printer doesn't getyour label printed fast enough,
you don't need it.
It's amazing and there's a lotof printers that are printing a
(36:55):
lot of labels, because there'sso many labels printed when you
really get to the making part init and you don't realize.
You never think, but that's howthey know what you're doing.
Speaker 2 (37:07):
The TTB relates right , they're all word and that's
like the legal documentation.
Well, it's a twofold process.
If we want to get into the weedscience, there's a formulation
check.
So they go, what are you doing,and then they'll detect it.
You know, you write out whatyou did, everything put into it
and then you do the COLA processlike you're talking about with
the label, because all labels onalcoholic beverages in the U US
legal documents.
Most people don't realize thatand the formula and the label
have to match in a way to tellconsumers truthfully what you're
(37:29):
doing and you're legallyrequired to do that.
There are some times where weget into some persnickety things
, like what cracked me uprecently is that on labels we
like to highlight thegeographical diversity of where
we're pulling wood from.
So it has Brazilian Ambarana,the sister cities.
It says Japanese Mizunara andwe at the gift shop have a
Japanese Mizunara oak finisher,so it's just Japanese Mizunara
(37:52):
oak.
And they were like, well,you've got Japan on there.
That indicates the geographicalzone can do that.
I'm like, well, no, we're nottrying to pretend like this is a
Japanese product, it's gotLexington and Kentucky plastered
all over it.
It's just we're highlightingthat.
So Ken and Kentucky blasted allover it.
Speaker 1 (38:06):
It's just we're highlighting that so you get in
some interesting sprinkles onthe cola side you mean the
people who are actuallyanalyzing everything and doing
things, but never drop a brandnew whiskey during their whole
lives.
Speaker 2 (38:15):
There are probably some folks like that, I know.
I can't imagine that kind oflife.
Speaker 5 (38:20):
There's a few warehouse managers that are
friends with would tie into thatkind of like no, you could not
um, so this was kind of this isa fun project.
Speaker 2 (38:27):
I ended working on it .
Um, the base whiskey for thiswas had like a crescendo, like
the bourbon rye blend.
Let's mellow that out with thefrench and add some new one with
mizunara uh.
Speaker 5 (38:39):
Do you have anything else to finish on?
Speaker 2 (38:41):
uh, um well, do we want to do weird or do you want
to do I?
Speaker 5 (38:44):
think let's get weird , let's get in the weeds um okay
.
So I do a product that'sreleased through the gift shop
every year.
You guys are in for it.
Speaker 2 (38:54):
So this is actually an intermittent product.
So we do a smoke oak and maple,so one of our normal products
we have is our maple finish.
The finish on this can bereally long.
So this is I take the woodchains that we generate for our
oak and maple and I actuallystick it in my smoker at home
before I make my barbecue forthe 4th of July, and then I'll
(39:16):
smoke it using barrel sticksfrom you know, every time you
run across a bad barrel in thewarehouse.
it's busted, and so I'll gatherit in the air and then use this
to smoke that oak and maple.
This is seven days in, so thisisn't actually where it's
finished.
Speaker 1 (39:30):
What is oak and maple ?
I'm just kidding.
Speaker 3 (39:34):
I don't know.
Speaker 5 (39:34):
That's where I went.
Yeah me too.
Speaker 2 (39:37):
Not while I'm playing with fire.
Speaker 3 (39:38):
That would be awesome .
Got to McCauley, yeah, darkarts.
Speaker 2 (39:43):
But, yeah, it's one of the fun ones.
Whenever this one's actuallydone it has been we can drink it
right now and then walk ourvehicles and still be good.
Speaker 5 (39:53):
The smokiness definitely comes through.
I love Jared.
I'm getting back thelaser-fired potato chip.
Speaker 2 (39:58):
Each one of these barrels helps me.
We do just a handful of barrels.
We put one through the giftshop and it's unique because
when you smoke something yousmoke it is variable, so it's
crazy.
Speaker 7 (40:09):
Yeah, it's, it's a fun product.
What?
Speaker 2 (40:11):
is that.
Speaker 1 (40:13):
You can lace.
No, I get that on the front,but the finish is like this it's
the way the maple smoke.
Speaker 3 (40:18):
That's not the regular lace part, by the way.
No, no, no, no, no, that'sexactly what it is.
Speaker 1 (40:23):
It's smoked candy.
Um, maple candy, maple bake.
That's exactly the flavor whenyou get one of those.
Speaker 3 (40:31):
That's funny because it's exactly the finish.
If there's anybody on the trailthat's going to come up with
something completely wacky, it'sgoing to be RD1.
Speaker 4 (40:40):
I mean honestly, of all the people we've met, I mean
, you guys, are you're going tobe the first person to release
this?
You know what I mean.
Speaker 2 (40:47):
If you figure it out, it'll already be there.
This is a bottle of your own,so it's a 200-year-old.
Speaker 1 (40:52):
I don't think I could .
Even I could not even attemptto drink a 750 milliliters of
this.
But a 200-milliliter is rich.
The hug on it just spirals downand it's not like whatever but,
(41:13):
it just sits in your chest in alike circle.
Speaker 3 (41:14):
Yeah, but this is um an intermediate sample, so I
know I'm going with it.
Speaker 5 (41:16):
She's not there yet, not yet you're trying to keep
that, the the burkey chip kindof flavor profile, or yeah, this
is an early, this is an earlyquestion of it.
Speaker 2 (41:21):
When you're done with it and you know it's very
leisure, we do it.
Um, this is the second kindsecond tranche we've done.
The finish gets real long on itand the smoke hits the back
instead of the tail.
Speaker 1 (41:31):
And then you put that in the barrel.
Speaker 5 (41:33):
That's it, we sell singles for that.
In fact, we have pre-sold.
Well, no one told me, betterget smoking.
Speaker 1 (41:39):
Yeah, I guess so Smoking.
Speaker 5 (41:42):
You know, I think that your point is like Ambrana.
Ambrana is very unique.
I'm a consumer I like straightfrom the barrel, uncut,
unfiltered.
But as a member of R1, I'm asuper fan of the Ambrana.
It's over 50% of our sales.
Speaker 1 (41:57):
So how can you not?
Speaker 5 (41:58):
be a fan of something that's that.
Speaker 1 (42:00):
There's a lot of Matt Lysons out there.
Thank you, Matt.
Speaker 5 (42:03):
Thank you, matt.
But here's the other thing wehave to as suppliers we have to
figure out how to grow thecategory and, and you know
hearts, you're doing your job.
You're consuming a lot ofbourbon, but there's so much
bourbon I'm I'm gonna age out,you know.
I mean I'm, I'm a tender youngangel, but we have your how we
grow that category.
And growing that category iscocktail culture.
(42:24):
It's introducing people newinto drinking um spirits.
You're not gonna start them out.
Look at that, look at the colorof that.
They're not starting out on asuper that.
You start them out on cocktailsthat can make incredible
cocktail.
It's just gonna kill it.
Speaker 6 (42:37):
It was you have to put maybe in your hotel no, well
, it's the fun one it's in thereit's there.
Speaker 2 (42:42):
We did an event at uh white hill proper and I brought
a 200 mil to it.
We did an event at White HillProper and I brought a 200 mil
to it.
Speaker 5 (42:49):
Oh, he's talking about water.
I know, yeah, you know honestly.
Speaker 3 (42:50):
I got this.
You guys should put this on thebar right now and make it use a
standard Bloody Mary cocktailmix, but you call it Bloody
Berry.
Speaker 2 (43:01):
Bloody.
Speaker 5 (43:01):
Berry yeah, oh, thank you.
I'm going to trademark that.
Speaker 3 (43:08):
The smokiness of this with the tomato Bloodyberry.
Speaker 1 (43:10):
Bloodyberry could be on one of your tours too.
Speaker 4 (43:13):
I'm serious Coming up coming up.
Speaker 3 (43:16):
I mean, if you had the Worcestershire hot sauce and
the tomato out there, I'd gomake one myself.
If you wouldn't, I mean itwould.
I think it'd be amazing.
Speaker 1 (43:24):
Yeah, so we're at the point where we have to do what
we do, that means you're goingto take off Facebook.
Speaker 5 (43:31):
Yeah, no lie, no lie.
Speaker 4 (43:34):
Go do a roll and you just come on in.
Speaker 3 (43:37):
He's like.
Speaker 1 (43:37):
I'm not closing it, it's closing.
I'm in.
I'm in hot.
We're going to take it out hereand just keep going.
Okay, all right.
Speaker 3 (43:43):
Walker ended up popping in.
So hello Walker.
Walker, Hope you're safe, ohdangerous.
Speaker 1 (43:50):
He decided to watch on his drive.
Speaker 3 (43:52):
See, it's not okay, Be safe.
Speaker 5 (43:54):
CT.
Come on man.
Speaker 1 (43:55):
Don't do it, brother, don't do it, don't do it.
Speaker 2 (43:58):
Don't watch TV.
Speaker 1 (44:01):
Actually, I'm a better driver that way.
Speaker 3 (44:07):
I'm an better driver that way, an excellent driver.
That's terrifying, it is.
And then Joe Hoskins.
I don't watch it, I like tosign up.
Speaker 1 (44:13):
I've seen all the signups.
I'm a super.
Speaker 3 (44:15):
Why.
Speaker 1 (44:16):
But I keep my eye on so that I don't get bleeped.
He's a podcast fan.
Yeah, Plus I love him.
I usually want to exercise Ilive in Washington to up
people's podcast.
Speaker 3 (44:24):
Yeah, she never watches other people's podcasts.
Speaker 1 (44:27):
I mean that's driving um that, that will still be.
Speaker 2 (44:31):
Well, it's funny that my wife is talking and she's
just like well, Jared, youlisten to lectures is what
you're listening to?
It's not like podcasts wherethey're banter.
No, there's just.
Speaker 1 (44:40):
All right, let's move forward.
You go, turn off the.
If you can, he'll bring.
Turn off the, I'll be happy to.
I'm trapped.
Speaker 2 (44:48):
You are too.
Do a different.
Yes.
Speaker 5 (44:51):
This is a new whiskey .
See you everybody.
Speaker 4 (44:53):
Bye, bye, bye.
Speaker 1 (44:56):
Bye.
Speaker 3 (45:00):
This is letting me Just hit Bitch.
Speaker 5 (45:05):
Bonito Caputo.
Speaker 2 (45:07):
I think she could just turn it off.
Speaker 3 (45:09):
No, we can't, because we need to record this for the
podcast oh yeah, awesome, we gotseven years.
Speaker 5 (45:15):
Oh yeah, I think that's really good.
Speaker 1 (45:16):
No, this is still going.
That has nothing to do there.
Speaker 5 (45:20):
Okay, we're good and that one.
Speaker 1 (45:22):
that's an axe.
Just hit the axe.
Thanks, that's an axe, Just hitthe axe.
Speaker 5 (45:26):
Thanks for being YouTube Hit the axe.
Speaker 1 (45:27):
Let me know what the number is.
I'm curious.
Speaker 5 (45:31):
And this is for ladies 184.
Speaker 3 (45:36):
184.
Okay, we still have another onethat's still going.
Speaker 1 (45:41):
No, you just stop the audio Audio's going.
Speaker 5 (45:46):
Do you want to just hit video now and record it?
I mean fuck, and the audio,Audio's going.
Speaker 1 (45:47):
All right.
Speaker 3 (45:47):
So now we're.
Do you want to just hit videonow and just port it?
I mean you could post it laterif there's needs editing.
Speaker 1 (45:53):
If you want to hit, if you want to turn on video on,
that's fine, wouldn't?
Speaker 3 (45:56):
it battery life Lazy.
Speaker 1 (45:59):
Do you mind video or dumb?
Okay, no, no video.
Speaker 5 (46:03):
No, no video.
No video no video.
Speaker 1 (46:05):
No video, I'm not going to make you uncomfortable.
Yeah, we're still on video.
Speaker 5 (46:10):
So I'm super excited to welcome Lacey Robinson from
Wolverine County.
Lacey and I are at the JPInstitute.
There's a training for CINARand I had to walk into one of
her sessions, so Lacey, tell usa little bit about you and what
that could do.
Speaker 7 (46:27):
For doctor, I'm Lacey Robinson and I am a death care
injury professional.
I've been a licensed funeraldirector and embalmer for many
years and teach for a mortuarycollege, Warshaw College, which
is right south of Chicago, andoutside of funeral service.
I love anything related todoctorism and in your question,
doctorism includes deathsituations, experiences that are
associated with death, tragedyand suffering, and it serves as
an educational tool.
Speaker 3 (46:46):
So basically, mary Right on Mary.
Speaker 7 (46:50):
It serves as an educational tool in historical
education and memorialization.
Speaker 5 (46:55):
Wow, that's so cool.
How did you get started indoing this?
Speaker 7 (46:59):
My dad took our family I was very young to visit
the final place of our auntHackman also an S10 girl girl at
Georgetown Cemetery inGeorgetown, Kentucky.
But if you asked my mom aquestion she would say I'm not
surprised that she's in funeralservice, because at time I
caught her trying to climb intocasket to get a closer look at
great-uncle Harvey.
Speaker 3 (47:17):
Oh, my god, great-uncle Harvey.
Speaker 7 (47:18):
Yes, great-uncle Harvey, oh my yeah, oh yeah.
Speaker 2 (47:29):
Oh, what is a bad manners?
Speaker 3 (47:30):
Sorry about that, I wanted to know.
I was about to put my gullet inyour service.
Speaker 1 (47:37):
Okay, so you're talking about around here.
How does somebody go on a tour,and are the tours your or Fox?
Or somebody say well, I wouldreally love to do this and you
use that, or is it both?
Speaker 7 (47:51):
So burnlegendstourcom is my site.
It's a luxury tour.
I take a seat at the finestplaces of T-Burn Legends and we
do 45 final places on full dayagenda and we have a couple of
surprise shops at somecemeteries and prize galleries
and we do private tasting eitherat the farm or at the churro
popper, which is a great placeto go Two years ago the.
(48:12):
American Wizards had a churropopper in the past.
I'll never forget it wasdelicious.
Speaker 5 (48:16):
It was a hot day, as we call it.
It was a hot day, Well, youknow.
So you talk about the tours.
How do you want people to reactto those tours?
Speaker 7 (48:27):
So the connection that they have with Britain,
pioneers they've long admiredand I know that after the
religion tour that they do,future experiences there's going
to be more meaning with itbecause they did this in places.
Speaker 5 (48:35):
You establish this connection, this memory.
You know so when they go and doit.
That's important.
You know you're making thismoment so meaningful with that.
I love that.
Speaker 3 (48:46):
So what's the coolest gravesite and what is the most
unusual?
Speaker 7 (48:50):
I would say I see Berheim's resting place at
Berheim Forest.
It is very unique, it'sbreathtaking.
I love seeing the reaction fromour guests when we walk upon
his resting place.
And as far as unusual, Iwouldn't give away any surprises
.
There's a couple in town that Iwould consider to be very, very
unusual.
One would not see that a theymay pass away.
Speaker 3 (49:11):
Do the pioneers have anything weird on their
tombstone?
Speaker 7 (49:14):
Nothing weird.
Speaker 3 (49:16):
You know there's obviously crazy stuff on their
tombstone for us we.
I read some of them and they'reclever as hell.
I'm just curious if any of thefounders have any of the stops
like we're fighting.
Speaker 1 (49:36):
You've obviously done the research and were there any
that you may see well, foundLike a more obscure place
instead of?
You know, the cemetery inLouisville has, like everybody's
name.
That's easy.
But is there really that whenyou start it you went out and
researched and then you takethem?
You can take them to places.
Speaker 7 (49:57):
So people don't realize that Eisenbergheim's
home is to places like Bernheim,but they don't have a lot of
information about Eisenbergheim.
That's always an interestingone.
I've heard of pure ones of acemetery in Bardtown.
When I tell the stories and Iwork on a story I try to read a
person's tale that they may notreceive at a distillery tour.
They may read a book thatpeople are actually sitting down
(50:18):
and reading, a book that'staken to consideration.
That would be reallyinteresting and it's your facts.
Speaker 1 (50:24):
I have never met Alan Schaaf.
Speaker 7 (50:26):
What.
Speaker 1 (50:29):
He was a master distiller at spirit french like.
Now he's at old homestead whichin indiana, but indiana, but he
is very similar on all of thewhiskeys from the spirit french
lick.
There are people that were thepart of history of french lick,
indiana, and basically his firstspot and goes there.
They're mausoleum, their gravesite, and he's bottled somewhere
on the grave site in honor ofthem.
Speaker 3 (50:52):
We just slummed and take the bottle once he leaves.
Speaker 7 (50:55):
I like it.
Speaker 5 (50:59):
And so artifacts you talk about artifacts, but I got
the brick.
This brick is actually fromWilliam Parr, which I was the
first owner of.
William Parr's house is inParentine in Blursburg.
I was fortunate to be able tomeet the person that owned that
house and the house was fallingdown.
He's in his own.
I'm like I'll saw him go intothe house.
So this is a brick that's fromthe house.
(51:19):
So I know the fact.
Really, because it's that cashthis year is the 2004 gold medal
from the Louisiana WorldExhibition Fair, bond and Laird,
which the brand that alreadywon, and the Hunters won this
gold medal.
And so, as I'm putting togethera presentation, I'm looking
online and I see this gold medalfor sale on eBay and bought
that gold medal.
(51:39):
It's so cool, but it's the artof talk.
I want to see a little bitabout the meaning and have those
artifacts.
What does that?
Speaker 7 (51:45):
mean Artifacts are great.
It does create that sense ofconnection through sight and
touch.
It includes anything frompersonal logings to investor
tickets.
I show more holders of the waythat really interested in
artifacts.
It does make sense ofconnection.
They will see it, they want totouch it and create positive
memories that have been shared.
Speaker 5 (52:02):
You know you talked about.
You know you've got some visualeffects that you used on tours.
Speaker 7 (52:07):
Yes, I do show snippets.
People like to see how schooldocuments evolve over the years,
what people died of and I'm aco-worker at a school that's
related to where they died andalso shows as well.
Speaker 3 (52:17):
Okay were deaths on the trip.
Speaker 7 (52:18):
I don't have any spoiler alerts but there are.
Speaker 3 (52:20):
You've got to come do the tour.
Speaker 4 (52:22):
It's not a spoiler if it's a teaser, I'd love to have
you on the tour it's not aspoiler.
Speaker 3 (52:26):
if it's a teaser, you can not say who it was.
You can just see, Like I have asecond cousin that was killed
by a mouse.
It's a great story.
Yes, he drunk driving down aroad.
Speaker 5 (52:35):
Oh, my God.
Speaker 4 (52:36):
Hit the outhouse, flipped over ejected, it
happened.
Speaker 3 (52:38):
Yeah, and his tooth says yeah.
That's a weird death.
I don't care who you are, it'sweird.
Speaker 5 (52:46):
I fully believe that this is an opportunity to break
in and learn a little more aboutour history and our roots.
How would you give otherdistricts that are interested in
adding a darkness element toyour work?
Speaker 7 (52:58):
Do as much research as possible and create a darker
chapter so that discoloration inhistory, where it was slayers
that contributed to thereproduction or tragedies and
accidents that happened inhistory, where it was slave
workers that contributed to thereproduction or tragedies and
accidents in history.
And the story, the story of thewomen who says they appreciate
historical facts over tales.
Also a trained team in thestorytellers who use that
(53:19):
information to teach thefamilies.
Speaker 5 (53:21):
Yeah.
And I think it's especiallyimportant when you look at what
you did at GMC this year and youhad Fred and Freddie talking
about how their work was lessthan they need and that they
wanted to write another chapter,but they were very thankful.
I think that's important.
You know people want tounderstand.
You know we're not that angrywith people, but that did happen
and that's a part of history,so I think it's respectful and
(53:41):
doing it in an authentic way isvery important.
I'm excited, you know.
I'm so excited to develop atour and everyone that people
will be able to see andexperience.
Speaker 7 (53:50):
For part of tourism.
We take these bird and tree andit includes tragedies and
ascent protein era as well andhistorical materials and
historical events and effects,and we have all the components
for that.
Speaker 5 (54:00):
That would be awesome , awesome.
Speaker 7 (54:08):
Well, later.
Speaker 5 (54:08):
SuperSight, I have to hear you.
Speaker 4 (54:09):
You are me time and we would love to continue to
have conversation aboutdeveloping the tourism.
Speaker 1 (54:13):
Thanks for joining us .
Uh, we're on the audio portion,that is.
I will put that as a special inbrainly so that if they were
watching on youtube they'regonna YouTube there's a comment
into the audio.
So if you want to get moreaudio, audio, it's got a little
bit of a bit of a bit of a bitof a bit of a bit of a bit of a
bit of a bit of a bit of a bitof a bit of a bit of a bit of a
bit of a bit of a bit of.
(54:42):
We'll throw that for a, and thenalso where Facebook is and
YouTube, and that's also onApple or Spotify, no matter
whether you watch or listen tous.
Please subscribe, comment andleave a feedback, and remember
good friends, good tips, willequal friends in good times.
And then also make sure youdrink with something.
Don't drink and drive and leaveare like uncut and un-perf and
(55:05):
we'll see what will take us outyou know, barry did what.
Tiny here from the.
Speaker 1 (00:03):
Whiskey.
Speaker 2 (00:03):
Thief.
Speaker 1 (00:03):
Distilling Company in the newly opened tasting room,
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfurt, Kentucky or
an out-of-this-world tastingexperience in New Little.
You won't be disappointed.
At both locations their barrelpicks all day every day are like
(00:24):
money.
Speaker 4 (00:25):
Each location features stations with five
barrels.
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God, oh my God, oh my God, oh myGod, oh my God, oh my God, oh
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Speaker 1 (00:31):
Oh my God, oh my God, oh.
Their friendly staff andownership will ensure you many
good times with good friends andfamily.
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
Speaker 3 (01:01):
There we go, there you go, Foxtrot brother.
Speaker 5 (01:05):
I know, here I am, I'm ready, Ready, I'm leaving,
okay, okay.
Speaker 3 (01:24):
Jeff's fine.
Yeah, boys, we're here to havefun.
Speaker 4 (01:34):
You know, we're here to have fun.
Speaker 1 (01:49):
Yeah, we are here to have fun.
Speaker 6 (01:53):
Yes.
Speaker 1 (02:04):
Alright, alright, welcome back to another podcast.
All right, welcome back toanother podcast of the Scotchy
Bourbon Boys.
Today we are at RD1 Spirits'brand new shiny clean.
Speaker 5 (02:18):
Distillery, distillery yeah.
Speaker 1 (02:20):
It's nice and we're here with Barry Brinegar we were
just talking about.
Speaker 5 (02:25):
We've actually known each other a while A long time,
yeah, back when I had a weebeard.
Yeah.
Speaker 1 (02:33):
And also we got CT, ct, what's?
Speaker 4 (02:36):
going on.
Thanks for coming down today,awesome.
Speaker 1 (02:38):
It's like you're here on a Saturday, not a Friday, so
this is special.
Speaker 5 (02:42):
And then we got we're wrapping RD1 gear.
Yes, Beautiful.
Speaker 1 (02:47):
Well, I got to get me one of those, yes.
Speaker 5 (02:49):
And then we've got Whiskey joining us and Jared
Gollihoo in the house Researchand Development Master Distiller
.
Speaker 1 (03:04):
This guy has his PhD in wood maturation.
You told me about him.
Did I meet you at the festival?
No, you were just telling meabout him because you went into
detail about how he knows allabout the wood.
He's a wood guy.
It's great to finally meet you.
Speaker 3 (03:18):
You definitely could help, because he needs help with
his wood.
Speaker 5 (03:23):
I'm not that kind of doctor, I'm sorry.
I'm not that kind of doctor.
Wrong doctor.
Speaker 3 (03:27):
I'm not that kind of doctor, I mean at his age.
Speaker 2 (03:30):
Wrong wood doctor, no one's analyzing my wood.
Speaker 1 (03:34):
Get the hell out of here.
We digress.
Speaker 3 (03:36):
I'll just say you kick the covers off when you
sleep at night.
So yeah, that's just.
Speaker 7 (03:44):
So some pre-growth issues there, I see you guys.
Speaker 3 (03:46):
All right, sorry, sorry stacy's not watching I
mean, I'm not, I didn't countthe growth rings, or anything.
Speaker 1 (03:52):
Okay, that's.
That's an old age statement,you gotta be like 14 times now.
All right, so, uh, we're here atthe distillery and, uh, from
what I've seen the view becauseI came in and we set up and
everything.
But I can't wait to talk about.
The one part I want you to talkabout is that when I first met
(04:17):
you at the Kentucky BourbonFestival, not only did you have,
but this was just a start of ajourney Right, you were just on
and you had old tar at the time.
Right, it was the label.
Talk about there to here.
I mean, how amazing it's been.
Speaker 5 (04:35):
Well, you know, when you first come out with a brand,
you know we wanted to come outwith a splash and really pay
homage to the first owners ofthe brand back in 1865.
And so William Tarr bought thedistillery in 1871.
So that WM Tarr was just reallya nod to the history.
What we were planning on doing,and which what we've done now,
(04:59):
is we've written that nextchapter in the brand, and that
next chapter is what more canKentucky bourbon do with wood
finishing?
You know we believe in it sostrongly that we brought on a
doctor of wood, jared, and Jaredhas taken us from.
We're just going to throw a fewchunks of wood in this barrel
and see what it does to thescientific method.
(05:21):
You know it's where sciencemeets art, and you know Jared's
going to talk a lot about whatwe're doing in research and
development and experimentals.
We've already just tasted oneof our.
This one's not experimental,this one is probably one of our
best wood finishes.
Speaker 2 (05:36):
A French oak extra aged, jared, 18 months, yeah
this one's a lot older than whatwe normally put out.
It's kind of something special.
We had had an oil house kickingaround, where you know,
sometimes a barrel getsmisplaced.
Oops oh hey, You're walkingaround and you go.
Oh, that's where that went.
Speaker 1 (05:57):
Well, it's just initially how you were doing it
and where you were, how youstored things, and it's
completely different now.
Right, I mean you have the sameplaces, but you're going to be
distilling aging rickhouses andthe whole nine yards right.
Speaker 5 (06:15):
We started out with a partnership with Jacob Call,
jacob Call.
Most of us know Jacob.
He's an eighth generationmaster distiller who was with
Green River at the time when westarted our brand, and so we we
bought a bunch of barrels fromGreen River and Jacob then left
Green River and started his owndistillery, the Western Kentucky
(06:37):
Distilling Company.
And my partner, mike Tetherton,is a 49% owner in the Western
Kentucky Distilling Company.
So Jacob's laying down all ofour new makes, so all of our
Kentucky straight bourbon comesfrom Jacob.
What we do with the woodfinishing Jared puts his stamp
on it with the wood finishing ofthat straight bourbon.
(06:59):
So everything that we have inour core expressions are the
same Nashville, 70 corn, 21 rrye, non-malted barley.
And then we you get, you know,you get to see our experiment,
our science experiment of whatmore can Kentucky bourbon do
with our core four products okay, yeah, I mean, that's one thing
(07:19):
about whiskey is there's peoplecan focus on specific areas.
Speaker 1 (07:25):
You know, it's not saying that the distilling isn't
as important You're making.
You're making a distillate, buta lot of times people who have
done this in the finishes, ormaybe buying from MGP and then
using that whiskey or whateverbut now that you're at this
point, it's your distillate,your it's distilled, or
distillate, your it's distilled,and now you're affecting it
(07:46):
from start to finish, but with areally big, you know,
exclamation mark on finishing,on the finishing products right,
yeah, and there's nothing wrongwith Ross and Squibb, the MGP
out of Indiana.
Speaker 5 (08:07):
I mean, they make good quality whiskey.
We are a Kentucky brand.
You know, on our bottles it'sKentucky born and raised, so
it's kind of hard for us to puta Indiana bourbon in that bottle
.
Speaker 1 (08:14):
No, you would have to do something else.
There would be something elseIf you were.
But yes, and then.
But now that you know it's now,you're distilling it, which is
fantastic.
Yeah, so CT, ct.
Speaker 6 (08:29):
What I got to leave, what happened.
Speaker 5 (08:32):
I kid oh, again the same thing.
Speaker 6 (08:36):
No, no, he let the dog out and the dog is gone.
Oh, chris man, I'm literallysitting here like are you
kidding me right now?
And, yeah, this is.
And he doesn't know what to do.
Well, no, and he's Except look,sure.
So now I'm like, yeah, this islike my MO every time I go
anywhere.
Now.
So I got to go, I got to bowout.
(08:58):
All right, as much as I want tobe here and do it, I got to go,
I'm going to switch mics.
I'll let you guys do your thing.
Speaker 1 (09:07):
I miss you All right brother.
At least I know what you looklike.
Speaker 6 (09:11):
At least I got to see everything.
Speaker 2 (09:14):
Yeah, hopefully.
Speaker 6 (09:15):
I'll see you at the festival, as long as I can find
somebody to watch my kid.
Speaker 1 (09:20):
No, you'll have to.
Just kidding.
Speaker 6 (09:23):
I'll see you guys.
Speaker 5 (09:26):
I'll take care All right brother, take care, be
safe.
Speaker 1 (09:32):
All right, there we go.
Speaker 5 (09:33):
Okay.
Speaker 1 (09:33):
Hey, that's what happens when you're online.
You know I have the ability.
I've one time had to edit, butnormally I do straightforward
and that's kind of our thing.
So that's.
I mean, it's just the dog.
Speaker 3 (09:48):
They'll find the dog and then we'll go right, you
know what I have to say Doggone.
Speaker 1 (09:54):
That's why, at this point, I don't have dogs.
I love dogs, but I like to beable to go.
It's just a spur of the momentthing.
No, you traded dogs forgrandkids, but they don't have
to go home for them, or my kidswatch them Really.
Speaker 3 (10:10):
Yes, Really do they.
Speaker 1 (10:13):
Now they do.
All right, let's keep going.
Speaker 4 (10:16):
I mean I asked them the question Almost on cue.
Speaker 1 (10:20):
I got to go.
I got to go Really, really, Igot to go.
I gotta go, really, really, Igotta go, you're serious, okay,
hold on me.
Okay, I'm calling on youWhiskey, what you got.
Speaker 3 (10:30):
What you got for Barry.
So I mean, I know from justhaving conversations with Barry,
wood is very important to you.
So I mean, you've done Ambarana.
Obviously, you do a lot withFrench.
You soak your beads in maplesyrup, maple syrup from Vermont.
(10:51):
So what's on the horizon?
What are you doing?
That's crazy.
Speaker 5 (10:55):
Yeah, well, I'm going to bring Jared into that
question because Jared reallyleads our whole research and
development.
What you can talk about, jared,we know, so Jared's really good
about what you can talk about.
Jared, we know so Jared'sreally good about.
We don't talk about thosethings, but there are some
things that we can so is thisFight Club?
Speaker 1 (11:15):
It can be.
Speaker 3 (11:15):
Well you know, Are you going to brand that like
Wood Club or something?
Wood Club yeah.
Speaker 2 (11:19):
I'm sure if I bring this to marketing they'd
probably find it veryinteresting Lumber Club.
Speaker 1 (11:23):
Lumber Club, that's bring the lumber.
Speaker 2 (11:25):
Bring the lumber.
Well, right, as I startedjoining it was like the first
week or something like that Isent someone a message like hey,
I want to bring another 13woods in and I'm going to import
them from Brazil.
Like, give me a credit card soI can go ahead and do this.
And we brought them in andscreened them.
What we've found with a lot ofthem is more of a question of
(11:49):
they might have a good flavor,impact might be interesting, but
there's always that question ofis Uncle Sam cool with it?
So whenever you make analcoholic beverage product, you
have to ask the TTB for aformulation approval.
So just to kind of like give apeek behind the scenes.
And the TTB goes I've neverheard of this wood from this
country and the answer is likego ask the FDA and the FDA is
(12:10):
usually like no, you can't dothat.
So some of them we're bringingin.
Usually they all have to be TTBand FDA approved.
So some of like the reallycrazy stuff I was bringing in
from like other countries,they're just like I don't think
you've done a toxicology studyon that.
So the answer is no.
But we've brought in some otherstuff.
Everything that they say isokay comes through the gift shop
(12:31):
and we can look at.
So we've played with mizunaraoak, which has been a fun one.
We had a cherry that'sexpensive to play with, isn't it
?
Speaker 5 (12:40):
It can be, it can be, it can be.
But you were also talking aboutthe sweet cherry wood, and that
was a new one that we justbrought in.
Speaker 2 (12:48):
Yeah, that barrel sat in the gift shop for like less
than a month and someone boughtthe rest of it.
They tasted it.
It was just like I'd like tobuy the remaining.
Well, tell everybody about thegift shop?
Speaker 1 (12:57):
Oh yeah, because you know, for all the people seeing
this and the immersiveexperience that you have and the
immersive experience that youhave.
Speaker 2 (13:07):
Yes, yeah, okay.
So here at RD1 at the Commonswhere we're at in Lexington,
kentucky, we have four barrelsthat you can thieve out of and
taste, but then also do abottle-your-own experience
getting a 200-mil bottle andwe're working on getting towards
the 750s which does get COLAapproval, and those four barrels
tend to be four-test barrels,so there's barrels that I've
monkeyed with in some way.
(13:27):
So it's either a new wood, acombination finishes are coming
up, or something that you won'tbe able to get otherwise.
Speaker 1 (13:34):
So they're trusting you completely.
What goes to the floor, what'sgoing to go in the bottling?
You kind of know what barrel isgoing to go where.
Speaker 2 (13:45):
For the tasting room?
Yeah, but whenever we put out anew product, we're on a
committee for that.
Speaker 1 (13:49):
Well, I get the committee.
But, realistically, the barrelsthat went out for the tasting
room that you're picking,they're trusting you that those
go there and then, when you'reon the committee, those barrels
are being used to make what goesin the bottle, right, yeah?
So do you have a certainpreference of how you pick the
barrels for the tasting room andwhat you leave for them to put
(14:10):
in the bottle, or is it justyou're winging it?
Speaker 2 (14:13):
I've got a list of R&D barrels and usually it's
like we'll send some of them outwith Barry whenever he's out
doing single barrel sales andI'll go okay, I want to get rid
of this one so I can bringsomething else on.
That's what I was thinking.
Speaker 4 (14:24):
Yeah, it's a lot of like this was interesting.
Speaker 2 (14:28):
I'm ready to move on.
Speaker 1 (14:29):
Right, well, it's got to be interesting enough to
then become part of the coreexpressions the expressions, or
even a one-off batch or whatever, but you still need a decent
amount to make one of those,because those aren't all single
barrels, right?
Right, I mean the single barrelprogram, but still, what's in
the gift shop is very important,because people have to leave
(14:51):
with, wow, that was good.
And then they'll be like I'lltake that bottle, that bottle,
that bottle.
Speaker 2 (14:56):
Yeah, I usually screen out anything that's real
hideous at a $7.50 level.
So, as Barry said, we take alot of time and break it down to
like a scientific approach.
So I'll know how many grams perliter of wood we're going to be
adding into a barrel.
And I tinker with it a littlebit because this stuff doesn't
scale linearly.
So like I can't just be likeokay, well, I've got this many
(15:19):
liters, this many grams, andthen like multiply it out.
It doesn't work that way.
Not like normal whiskey it out,it doesn't work that way.
Um, not like normal whiskey.
Normal whiskey doesn't work.
Speaker 5 (15:27):
Like flavor chemistry doesn't scale linearly, so it
it's more complicated than that,okay, uh, yeah, jared,
oftentimes I'll say somethingand he'll be like that's
completely not true.
No, no, no, no, I mean, it'sjust like he, when he like, when
Jared looks at me and he hasthat.
Bless his heart, have you beento Mattingly?
Speaker 2 (15:47):
No, I haven't, I've been to Mattingly.
Speaker 1 (15:49):
Basically, they take out a certain amount, right, and
then whatever you want, heinstantly does the math scales
and puts it in the bottom.
So it's pretty close too, butwe're not talking about massive
amounts.
Speaker 2 (16:01):
It also depends on what you're doing, so on the
finishing side, it does matter.
Speaker 1 (16:08):
I could see that because of the fact that when
you're dealing with finishes andwhatever, one barrel could be
affecting differently orwhatever, that makes sense to me
.
When you scale it up, it's notgoing to because every single
barrel is so different.
But you know, bean thedistillate it's a little
different, but they're alwayspicking the barrels that are
almost identical as far asflavor and then that's how they
(16:29):
make 6,000 barrel batches right.
Speaker 2 (16:31):
They also have some really impressive blenders.
I've met some of them when Iwas at the university of
kentucky doing work evenfrightened impressive bletter.
Speaker 1 (16:41):
Yeah, I mean his palette and what he does.
Speaker 3 (16:44):
Yeah yeah so are you sticking more in the bourbon
family still?
I mean, I know that's yourbread and butter.
We're on the bourbon trail.
They don't call it the whiskeytrail, um, but I know, if you
get too far outside the box thenit turns into a whiskey.
Speaker 5 (16:59):
That's a great question.
I think that we do have someKentucky 95.5 rye, jared.
I think most of our inventoriesare going to be Kentucky
straight bourbons, but Jared andI, if we had our way, I know he
would like to produce some ginproduct to sell here at the
(17:21):
distillery.
How old are you?
Speaker 1 (17:22):
35, that makes sense.
Speaker 5 (17:25):
Yeah, it does 25 to 35.
Speaker 1 (17:28):
You guys like gin?
Speaker 5 (17:30):
I don't discriminate on any spirit.
Speaker 1 (17:32):
I discriminate on everything except bourbon,
because I can't drink anythingelse.
Hey, let's drink tequila.
No, I've already everythingexcept bourbon, because I can't
drink anything else.
Hey, let's drink tequila.
No, I've already had fivebourbons.
Speaker 3 (17:41):
What about tequila finished in bourbon barrels?
I think that's a crossover.
Speaker 1 (17:46):
No, I'm not.
Mezcal finished in bourbon.
No, ct tries to get me to dothat.
Gin finished, I think, over atwhatever, she did one.
Okay, I took a sip of it, butI'm not in on drinking it.
Speaker 3 (17:58):
But my son?
He says that his whole lifeHe'll drink it.
He likes the difference.
Speaker 1 (18:04):
And it's not gin.
No longer is, you know, theclassic gin and tonic tasting
like Christmas trees.
There's so many of them, arejust so different, right, right.
But, everybody has to maketheir Christmas tree.
Speaker 3 (18:15):
Jim, he's chewed on a pine cone, you've tasted a lot
of Christmas trees.
Speaker 1 (18:20):
I actually tasted one up in Ironfish Is that a
Wisconsin.
Speaker 3 (18:24):
Thing.
Speaker 1 (18:24):
He broke it open.
It was a fresh thing and he'slike you can taste it, and my
son's like I'm like what are youdoing?
Speaker 5 (18:32):
It's yeah.
Well, Jared, do you want totalk a little bit about some of
our fun local collaborationsthat we're doing with our
barrels?
Speaker 2 (18:40):
So what I try to do is to take our empty barrels and
get it to local folks rightafter lunch.
So we'll have it at the bottler, I throw it in my pickup truck
and I run it over to the breweryor the cider mill I'm still
looking for a winery to partnerwith on this so those barrels
can be used again.
So we try to work with or wehave worked really well with
Blue Stallion here in Lexingtondoing some beer barrel finishes.
Speaker 5 (19:01):
I actually have oh, we're going to taste one, yeah,
so this is a bourbon that hasbeen finished in a beer barrel.
Speaker 2 (19:09):
That was from that collaboration.
Speaker 3 (19:11):
So, what we did was so you give it to them, they put
beer in it for a while and thenthey give it back and you put
bourbon back in it.
Speaker 2 (19:17):
Yeah, this was actually their Christmas ale.
It was really funny, but it wasjust their plain Dunkle.
But they used our Ambaranaproduct as the barrel and it's
really fun.
This particular barrel.
This is like a lab sample, soeverything we're drinking out
here, but this was sold to a labsample yeah, I know I get fun
(19:38):
stuff like that.
Speaker 3 (19:39):
This was sold to a group in texas and I've had to
give a lot of lab samples.
Speaker 1 (19:43):
It's a tough job, you know where you get in the most
trouble, and this is in the lab.
I swear to god, anytime I get atour, they'll bring me in, they
take me into the lab and I'mdone, because it's like they all
wanted.
There you're.
How many projects are youworking on in the lab?
Maybe at once?
I mean, how many samples areyou like?
It's got to be usually 10, 15.
Speaker 2 (20:02):
I've got 50 test barrels.
Speaker 1 (20:04):
See, there you go, he's got 50 tests.
Speaker 2 (20:10):
And then another 25-ish other samples going on.
So do you spit?
Depends on the day.
Speaker 1 (20:15):
Okay, yeah, it just depends.
Speaker 5 (20:18):
How many samples are we getting ready to run through?
No, not today.
We have a special project we'redoing tasting notes for 20
barrels.
Speaker 1 (20:28):
That's not spitting.
No, no, you actually.
Speaker 2 (20:32):
Yeah.
Speaker 1 (20:33):
It's one of those.
Speaker 2 (20:34):
What is?
Speaker 1 (20:34):
that?
What kind of cherry is that?
It's like a really really tartpie cherry.
Like tart tart.
Speaker 2 (20:48):
What's interesting with these whenever I make these
in the warehouse?
The first time we did it, Isiphoned it over into a beer
barrel and I took a drink of italmost immediately afterwards.
I was just like.
This tastes like a dole fruitcup to me, like where the beer
and the and the whiskey arestill mingling and it takes a
while for that 3d character tosettle out.
Speaker 1 (21:09):
Talk about that because I did something.
I had so many barrel picks of adouble oaks for other brand and
I combined them all in theywere all partial bottles put
them all into a 750 milliliterum decanter and I like the brand
, it's a good brand, but I justthat I needed space, so I didn't
(21:32):
.
I think I there were seven ofthem and when I tasted it right
away it tasted like a horrorshow.
It was the most bizarre thing.
It didn't pick up any flavorsof whatever, but I let it sit
and it sat and I, about twoweeks later, I took another sip
and I'm like, okay, that tasteslike it.
And now after about threemonths, it tastes.
(21:54):
All the flavors came out.
So those different, even thoughit's the same whiskey but it
was different barrels and theygot all put together.
How do you get it so thatyou're tasting it once it's kind
of not shocked into being puttogether?
You know what I'm saying.
I mean, how do you even dealwith that?
Speaker 2 (22:13):
Yeah, the mingling part is definitely, it has to
become one.
And when you put it together.
Speaker 1 (22:18):
It's not, no, it's.
It's like there's like just allaround and I just, you don't
realize that kind of stuff untilyou do something like that yeah
, I was doing some blending.
Speaker 2 (22:28):
Um, right as I jumped over from the academy over to
here and I was just like took adrink, like right after I was
playing with proofing and I Iwas like this isn't right
Because it was coming off spicyand hot like on the palate and I
was like I know this whiskey,this should not be doing this.
So in that case I was like,okay, I'm going to blend this
out a day before I make sensoryon it and let it sit, just to
(22:49):
kind of get an idea, because Ikind of knew what the lab sealed
up and then open it up.
It's, it's crazy.
I I don't know a scientificexplanation for it.
I think there was like someonejust had a hypothesis when I was
talking on a podcast or adiscord chat about it, about how
(23:12):
the flavor compounds kind ofneed to, um, recalculate.
You've got like little microextractions going on, these
little ethanol clusters and Iwas like, oh, maybe, but I
didn't have any evidence for it.
So I was like this is allreally fun conjecture.
Speaker 1 (23:27):
So I mean, if you think about it, we don't realize
it, but once it's bottled,right, and when you bottle it
it's almost like you abuse thewhiskey because you're putting
it in there fast, it's rushingin there, and then you slam a
cork in and you put it underpressure and then it gets in a
box and shipped off across theUnited States into different
(23:48):
places and when people grab it,they grab it, put it in their
car, chase all around and thatactually affects whiskey from a
taste standpoint.
Speaker 5 (23:55):
Yeah, it does.
And introducing oxygen, youknow.
So when that bottle is sealed,you know when you take.
When you open the cork, youtake that first sample.
A lot of people will comment,oh it's really hot, it's, it's
there's a note on there thatdoesn't really meet their palate
.
But what you find is, as moreoxygen gets into that bottle, it
starts to open up.
It starts to develop differentflavor profiles, profiles.
So most people will tell youthat they drink a lot of bourbon
(24:17):
.
They know to let that bottlesit after it opens up.
Speaker 1 (24:20):
I usually open up my bottles when I do you really
yeah, because I know I'm goingto take them for the podcast and
if I open it straight on thepodcast, it's not, it's not the
same, it's not, you know.
Speaker 2 (24:29):
So yeah, yeah, I've had some scotch like that where
they're like, well, you need topop this open and let it sit,
yeah.
So yeah, exactly as you saidthat, there was one that was
like, oh, fun, ashtray.
And I was like, no, no, youneed to let it sit for like a
week and I was like, okay, yeah,it's true.
Speaker 1 (24:43):
I mean that's just the science.
That's what it is.
I mean, that's what you'retalking about, chemical, and so
how far along are you guys onyour analytics, as far as how
much of this or that are youguys just still at the beginning
, really start?
You're obviously at, from ascience standpoint, everything
(25:04):
you do.
You're analyzing it, writing itdown, charting it, making sure
and, as you go, just likeanything else.
I mean, what does beam haveover everybody?
Oh, they've been using the sameworkhouses forever doing the
same thing.
They know where all the stuffis and how it works.
Where you guys are startingthat whole process?
Speaker 2 (25:20):
right, just really good record keeping.
Speaker 5 (25:25):
Well, you know, the other thing is the experimental
method.
You know we've done some earlyon finishing and we're like, oh
okay, this has notes of Fabuloso, not really something we want
to drink.
Speaker 2 (25:38):
That's not the worst one.
Speaker 5 (25:39):
Yeah, that wasn't the worst one, but Jared will go
back and reconfigure thepercentages of the wood and
making sure that we'redeveloping the right flavor
profile.
So it is strong.
It's still an art, you know,but we're just taking that
scientific method meets the artof bourbon.
Speaker 2 (25:56):
Everybody is keeping good records and using the
scientific method.
It's just an approach.
It's just good record keepingand keeping things Well you're
also what you guys do.
Speaker 1 (26:07):
what you're doing, though, is that you're really
analyzing wood.
I mean, there's otherdistillers that are doing this
stuff, but I think, from thefinishes, that's something that
you're excelling at.
Speaker 5 (26:20):
So this particular sample that we're tasting is our
Kentucky straight bourbonthat's finished in a Dunkel
barrel the Dunkel beer that wasfinished in our barrel, and then
Jared got it back and put ourstraight bourbon in it, so
you're getting some of theinfluences from that Dunkel.
Dunkel is not a real heavy beer, but it's kind of a light dark
beer, and so for me what Iinitially got on it was some
(26:41):
really good chocolate notes, butnow I'm getting more of that
stone fruit kind of flavorprofile.
Speaker 2 (26:49):
And I'm getting more of the chocolate notes where,
historically, usually whenever Itaste these I'm just like it's
so fruity to me right on theinitial.
Speaker 1 (26:59):
But see, this is kind of one of those fun single
barrels that we get to generatewhile we're experimenting on
things, yeah, but then you addbeer, I mean, and that's a
science in itself.
I mean, sometimes, like yousaid, you get the barrels to
them as fast as possible andhaving a little bit of you know
like wine's different wine andbeer you want to let that barrel
be really wet.
Speaker 5 (27:20):
But then when the?
Speaker 1 (27:20):
barrel comes back to you from the distillery.
That's where you have to make.
You might not want it to be toowet, let it dry a little bit
longer and then add in thewhiskey, or you might want some
of the beer in there.
It just depends, because I findlike a lot of times when I can
tell the people and this doesn'tseem like it, it seemed like it
was pretty much empty.
There wasn't a lot of leftoverbeer, because that ale flavor
(27:42):
comes out and I'm not gettingthe ale flavor from this.
I can tell there's like a hopsyinto it, but it doesn't taste
like you mix beer with whiskeyRight.
Speaker 5 (27:51):
Yeah, for me the whiskey notes are dominant Right
, which is good.
Speaker 1 (27:56):
Well, some people do that, and then the beer notes
are right up there and it's notyou know.
You're sitting there trying tofigure out what you're drinking.
Speaker 2 (28:03):
Yeah, there's some like logistic challenges doing
these, like because the beerbarrel finishes can get real
murky on like the clarity side.
So we're still troubleshootingthat.
I saw that.
Speaker 1 (28:13):
Yeah, there's just a little bit of whatever Flocker,
yeah, but you know what?
You're getting to the pointwhere people I mean if it's a
finish or whatever they don't,they're not that turned off by
it.
Speaker 5 (28:24):
Yeah, you have to be you know upfront and you know
talking about that, because youknow the average consumer is
going to see that and thinkthere's something wrong with the
liquid.
Speaker 1 (28:34):
The average consumer, but the people chasing
allocated bottles, which yourstuff is not.
I don't know if it's allocated,but it's limited.
Right, right, right, and thosepeople know.
Speaker 2 (28:46):
Yeah, we're seeing in the whiskey market the same
thing that the wine market has,where there's certain things
that you would say is a faultwith a cheaper product, where
it's not a fault on a premiumproduct.
So an example being tartaricacid crystals build up on a cork
.
So if you get like a $5 bottleof wine or a $10 bottle of wine
and you pop the top and it's gotlike these little crystals on
it, that's a fault on a cheapwine.
But in a nice wine, likesomething that's $100, $200
(29:09):
bottle, you pull that and you go, oh wow, we can do that, but
we're going to strip a lot offlavor.
Speaker 5 (29:23):
We're going to lose flavor.
Speaker 2 (29:24):
And it's like do you want flavor or do you want
sunshine?
It's an either or.
Now there's like occasionallyyou get a miracle where it's
both, but that is rare.
Speaker 1 (29:32):
But that's what we're in it for.
Speaker 5 (29:33):
We are.
We're in it for perfection.
Yep, we get the miracle.
So you did ask a question aboutwhere we are, so this is our
new brand destination we're inLexington, kentucky.
We're on Main Street in theCommons, lex.
So this is a new developmentthat has just been underway, and
so we're the anchor tenant here, and what we're going to have
here is truly an entertainmentdistrict.
(29:54):
So we're going to have here isit's truly an entertainment
district, so we're going to havea um.
The largest pickleball court inamerica is just getting ready
to open here in another a fewdays.
Speaker 1 (30:02):
We are um, when it's open, uh-huh, make sure you play
pickleball first and then come,and then come here, not?
Speaker 5 (30:08):
yeah, well, there's also, there's also an axe
throwing, uh, so make sure youthrow axes before you come here.
Speaker 4 (30:13):
Yes please.
Speaker 5 (30:15):
And also we have Drunkle Ball.
We'll pitch that to them.
There's 20 Airbnbs that arebeing built here, there's an
indoor-outdoor amphitheater, a2,000-person capacity
amphitheater, and so we're trulyexcited this is going to be the
new entertainment district forLexington, kentucky.
Speaker 2 (30:32):
What do you say to that Is it going to be an open
container area?
Speaker 3 (30:35):
in Kentucky.
Is it going to be an opencontainer area?
Great question.
Speaker 5 (30:40):
Open container means that you can take alcohol from
one licensed location and carryit through an area that has been
proposed and we do believethere's going to be an open
carry location just in thisregion.
Open container, not open carry,Open carry.
Speaker 2 (30:51):
Thank you.
Speaker 5 (30:54):
I just was in Texas.
My mind went to Texas.
But yeah, open table.
Speaker 3 (31:00):
Obviously, that's pretty neat.
You could walk out to the greenspace.
That's been closed.
Speaker 2 (31:04):
Some of the things like that?
Definitely not in.
Speaker 3 (31:06):
Texas, especially with cocktails right Now.
Speaker 2 (31:10):
they can walk in, they can get some of the you
asked a question about moving towhiskey rather than bourbon, so
just like at what point it is,we have a product called Star
Cities that is a Kentuckystraight whiskey.
It's a bourbon rye blend thatwe finished with French oak and
(31:30):
mizunara, and that's what Iafford here.
Speaker 1 (31:36):
So that's kind of yeah.
So you did a bourbon rye blendwhich took it more forward.
It went out of the bin, nolonger qualified as a bourbon
because the rye went too high.
Well, no.
Speaker 2 (31:47):
So it's a rye whiskey and two bourbons.
Speaker 5 (31:50):
So it's three mash fills.
But once a bourbon touches awhiskey in the bottle, it can
never be undone.
It can never be undone, it cannever be undone.
You know you've already crossedthe barrier.
Speaker 1 (32:02):
Thank you, and so you guys are studious, because I've
seen the mix.
They add up the mash, but itstays the bourbon, so they'll
still call it bourbon.
I've seen that before.
Yeah, I'm not saying that'sright, I'm just saying I've seen
it.
Speaker 2 (32:17):
Well, we'd like to be a transplant this week.
Speaker 5 (32:19):
Yeah.
So this, like Jared said, aneight-year Kentucky straight pie
and a five and seven-yearKentucky straight bourbons.
It's fished in Nizarwood fromJapan and French oak from France
.
And we call it Sister Citiesbecause Lexington Kentucky has
the Sister City in Shinodaka,japan, and Deauville, france.
So this is kind of a you know,a sister cities program.
For anybody that doesn't know,it's a tourism initiative, so
(32:39):
we're trying to get people fromother countries to come to our
city and people from our city tovisit other countries.
Great initiative and, you know,it's a partnership with Visit
Lex in Lexington, kentucky.
So we're super excited aboutthis.
Speaker 1 (32:50):
This is actually Jared's first expression limited
allocated bourbon and whiskeyblend that he has come up with,
so this is his first foray intothe FTS and you know, as a
blender, I will have to agree ondoing something because the
rules of bourbon rules make itright, but as far as what's
coming up, it becomes Americanwhiskey and American whiskey, in
(33:11):
my opinion, is and should bewhere we're all evolving,
because it allows for hugebarrels, it allows for huge
barrels.
It's very, very.
It's still fantastic.
It can be distilled exactlylike bourbon.
You know what I mean, all therules.
But then when you use yes andso America, and the same thing
when you do blends, if you'redoing, why are you limiting
(33:32):
ourselves?
Some people do seven, match theblends and make a nice American
whiskey, and I think that'swhere it should go.
But we also know, from amarketing standpoint, the proud
aspect of Kentucky and bourbonand the giant presence of
corporations here.
They don't want to go therebecause bourbon is that category
for everybody.
But I think American whiskey iswhere it all should go.
Speaker 5 (33:51):
I think that you know , selfishly, I would like to.
I would like to make bourbon aKentucky-only product.
You know that's not going tohappen.
However, I would prefer to dothat and promote Kentucky as the
birthplace of bourbon.
But American whiskey is thiswhole additional category, so
really the cat out of the bag.
(34:12):
Anybody can make bourbon inAmerica, but we all know that
95% of all the world's bourboncomes from Kentucky.
Speaker 1 (34:18):
Yeah, I mean, I don't mind outside of other states,
because most of the time thewhole, I love it when another
distillery in another statemakes bourbon but they don't try
to make Kentucky bourbon, theymake bourbon with what's there
in there and the flavor profileisn't big caramel, brown sugars
and whatever it's there.
It'd be a little bit morefruitier or whatever.
We're always looking forsomething different on our
(34:42):
patents, right?
That's what you do.
You're always looking for that,and that's why I think there's
some states that do that reallywell and then, like, for
instance, I think Texas does itreally well.
Except for that, I don't.
I'm not a big fan of Texasbourbon.
That's not my favorite profile,but a lot of people absolutely
love it.
It's different.
So you know, that's kind of athat's got a cover, right, you
(35:07):
know.
So that's kind of a cool thing.
Sure, I completely agree.
Speaker 3 (35:11):
Matt Lison just tried anything.
Your Amberana is the best onein the market.
Oh nice, Thanks, Matt.
Speaker 1 (35:25):
Yeah, I appreciate that.
I like Because this doesn'thave the straightforward palate.
Speaker 5 (35:29):
No it doesn't.
So for me, the eight-year-highthe floral notes on an
eight-year-high are there,evident, but it hits the
sweetness with a French oak.
So you get the sweet palate,you get the misanaro spiciness I
get.
We talk about sandalwood.
I did hear a podcast, the wetalk about, you know, sandalwood
.
I did hear a podcast the otherday that they didn't know what
(35:50):
sandalwood was and they thoughtit was a cleaner you know.
So it is that we knowsandalwood has a very distinct
flavor profile.
But on the finish, on this,there is this whisper.
You know how you get theKentucky hug, the Booker hug,
where it burns from the tongueall the way down the stomach.
This is like a Kentucky Whisper.
Speaker 1 (36:06):
That is right on the end of the palate Right and it's
a blanket pepper, so you canfeel that pepperiness.
Speaker 5 (36:12):
So yeah, yeah, completely agree.
This is a 102 proof.
We had 1,500 cases that wentout to the US market.
You know we're going to behearing more on it in a minute,
but I'm really super proud ofJared and the work that he put
in on that one.
You know we've got some otherfun stuff that he's working on
that you know super secretclassified it's in a lab that I
don't even have access to, sothat tells you how secret it is.
Speaker 1 (36:33):
I was talking about the DPP.
People don't always realize,but it's very important.
You're talking about all thestuff you're doing, asking them
all the rules and whatever.
But then it comes down to whenyou make a new brand like this,
the hardest part of making a newbrand is getting a label
approved in.
You've got to go through thewhole process.
And if your printer doesn't getyour label printed fast enough,
you don't need it.
It's amazing and there's a lotof printers that are printing a
(36:55):
lot of labels, because there'sso many labels printed when you
really get to the making part init and you don't realize.
You never think, but that's howthey know what you're doing.
Speaker 2 (37:07):
The TTB relates right , they're all word and that's
like the legal documentation.
Well, it's a twofold process.
If we want to get into the weedscience, there's a formulation
check.
So they go, what are you doing,and then they'll detect it.
You know, you write out whatyou did, everything put into it
and then you do the COLA processlike you're talking about with
the label, because all labels onalcoholic beverages in the U US
legal documents.
Most people don't realize thatand the formula and the label
have to match in a way to tellconsumers truthfully what you're
(37:29):
doing and you're legallyrequired to do that.
There are some times where weget into some persnickety things
, like what cracked me uprecently is that on labels we
like to highlight thegeographical diversity of where
we're pulling wood from.
So it has Brazilian Ambarana,the sister cities.
It says Japanese Mizunara andwe at the gift shop have a
Japanese Mizunara oak finisher,so it's just Japanese Mizunara
(37:52):
oak.
And they were like, well,you've got Japan on there.
That indicates the geographicalzone can do that.
I'm like, well, no, we're nottrying to pretend like this is a
Japanese product, it's gotLexington and Kentucky plastered
all over it.
It's just we're highlightingthat.
So Ken and Kentucky blasted allover it.
Speaker 1 (38:06):
It's just we're highlighting that so you get in
some interesting sprinkles onthe cola side you mean the
people who are actuallyanalyzing everything and doing
things, but never drop a brandnew whiskey during their whole
lives.
Speaker 2 (38:15):
There are probably some folks like that, I know.
I can't imagine that kind oflife.
Speaker 5 (38:20):
There's a few warehouse managers that are
friends with would tie into thatkind of like no, you could not
um, so this was kind of this isa fun project.
Speaker 2 (38:27):
I ended working on it .
Um, the base whiskey for thiswas had like a crescendo, like
the bourbon rye blend.
Let's mellow that out with thefrench and add some new one with
mizunara uh.
Speaker 5 (38:39):
Do you have anything else to finish on?
Speaker 2 (38:41):
uh, um well, do we want to do weird or do you want
to do I?
Speaker 5 (38:44):
think let's get weird , let's get in the weeds um okay
.
So I do a product that'sreleased through the gift shop
every year.
You guys are in for it.
Speaker 2 (38:54):
So this is actually an intermittent product.
So we do a smoke oak and maple,so one of our normal products
we have is our maple finish.
The finish on this can bereally long.
So this is I take the woodchains that we generate for our
oak and maple and I actuallystick it in my smoker at home
before I make my barbecue forthe 4th of July, and then I'll
(39:16):
smoke it using barrel sticksfrom you know, every time you
run across a bad barrel in thewarehouse.
it's busted, and so I'll gatherit in the air and then use this
to smoke that oak and maple.
This is seven days in, so thisisn't actually where it's
finished.
Speaker 1 (39:30):
What is oak and maple ?
I'm just kidding.
Speaker 3 (39:34):
I don't know.
Speaker 5 (39:34):
That's where I went.
Yeah me too.
Speaker 2 (39:37):
Not while I'm playing with fire.
Speaker 3 (39:38):
That would be awesome .
Got to McCauley, yeah, darkarts.
Speaker 2 (39:43):
But, yeah, it's one of the fun ones.
Whenever this one's actuallydone it has been we can drink it
right now and then walk ourvehicles and still be good.
Speaker 5 (39:53):
The smokiness definitely comes through.
I love Jared.
I'm getting back thelaser-fired potato chip.
Speaker 2 (39:58):
Each one of these barrels helps me.
We do just a handful of barrels.
We put one through the giftshop and it's unique because
when you smoke something yousmoke it is variable, so it's
crazy.
Speaker 7 (40:09):
Yeah, it's, it's a fun product.
What?
Speaker 2 (40:11):
is that.
Speaker 1 (40:13):
You can lace.
No, I get that on the front,but the finish is like this it's
the way the maple smoke.
Speaker 3 (40:18):
That's not the regular lace part, by the way.
No, no, no, no, no, that'sexactly what it is.
Speaker 1 (40:23):
It's smoked candy.
Um, maple candy, maple bake.
That's exactly the flavor whenyou get one of those.
Speaker 3 (40:31):
That's funny because it's exactly the finish.
If there's anybody on the trailthat's going to come up with
something completely wacky, it'sgoing to be RD1.
Speaker 4 (40:40):
I mean honestly, of all the people we've met, I mean
, you guys, are you're going tobe the first person to release
this?
You know what I mean.
Speaker 2 (40:47):
If you figure it out, it'll already be there.
This is a bottle of your own,so it's a 200-year-old.
Speaker 1 (40:52):
I don't think I could .
Even I could not even attemptto drink a 750 milliliters of
this.
But a 200-milliliter is rich.
The hug on it just spirals downand it's not like whatever but,
(41:13):
it just sits in your chest in alike circle.
Speaker 3 (41:14):
Yeah, but this is um an intermediate sample, so I
know I'm going with it.
Speaker 5 (41:16):
She's not there yet, not yet you're trying to keep
that, the the burkey chip kindof flavor profile, or yeah, this
is an early, this is an earlyquestion of it.
Speaker 2 (41:21):
When you're done with it and you know it's very
leisure, we do it.
Um, this is the second kindsecond tranche we've done.
The finish gets real long on itand the smoke hits the back
instead of the tail.
Speaker 1 (41:31):
And then you put that in the barrel.
Speaker 5 (41:33):
That's it, we sell singles for that.
In fact, we have pre-sold.
Well, no one told me, betterget smoking.
Speaker 1 (41:39):
Yeah, I guess so Smoking.
Speaker 5 (41:42):
You know, I think that your point is like Ambrana.
Ambrana is very unique.
I'm a consumer I like straightfrom the barrel, uncut,
unfiltered.
But as a member of R1, I'm asuper fan of the Ambrana.
It's over 50% of our sales.
Speaker 1 (41:57):
So how can you not?
Speaker 5 (41:58):
be a fan of something that's that.
Speaker 1 (42:00):
There's a lot of Matt Lysons out there.
Thank you, Matt.
Speaker 5 (42:03):
Thank you, matt.
But here's the other thing wehave to as suppliers we have to
figure out how to grow thecategory and, and you know
hearts, you're doing your job.
You're consuming a lot ofbourbon, but there's so much
bourbon I'm I'm gonna age out,you know.
I mean I'm, I'm a tender youngangel, but we have your how we
grow that category.
And growing that category iscocktail culture.
(42:24):
It's introducing people newinto drinking um spirits.
You're not gonna start them out.
Look at that, look at the colorof that.
They're not starting out on asuper that.
You start them out on cocktailsthat can make incredible
cocktail.
It's just gonna kill it.
Speaker 6 (42:37):
It was you have to put maybe in your hotel no, well
, it's the fun one it's in thereit's there.
Speaker 2 (42:42):
We did an event at uh white hill proper and I brought
a 200 mil to it.
We did an event at White HillProper and I brought a 200 mil
to it.
Speaker 5 (42:49):
Oh, he's talking about water.
I know, yeah, you know honestly.
Speaker 3 (42:50):
I got this.
You guys should put this on thebar right now and make it use a
standard Bloody Mary cocktailmix, but you call it Bloody
Berry.
Speaker 2 (43:01):
Bloody.
Speaker 5 (43:01):
Berry yeah, oh, thank you.
I'm going to trademark that.
Speaker 3 (43:08):
The smokiness of this with the tomato Bloodyberry.
Speaker 1 (43:10):
Bloodyberry could be on one of your tours too.
Speaker 4 (43:13):
I'm serious Coming up coming up.
Speaker 3 (43:16):
I mean, if you had the Worcestershire hot sauce and
the tomato out there, I'd gomake one myself.
If you wouldn't, I mean itwould.
I think it'd be amazing.
Speaker 1 (43:24):
Yeah, so we're at the point where we have to do what
we do, that means you're goingto take off Facebook.
Speaker 5 (43:31):
Yeah, no lie, no lie.
Speaker 4 (43:34):
Go do a roll and you just come on in.
Speaker 3 (43:37):
He's like.
Speaker 1 (43:37):
I'm not closing it, it's closing.
I'm in.
I'm in hot.
We're going to take it out hereand just keep going.
Okay, all right.
Speaker 3 (43:43):
Walker ended up popping in.
So hello Walker.
Walker, Hope you're safe, ohdangerous.
Speaker 1 (43:50):
He decided to watch on his drive.
Speaker 3 (43:52):
See, it's not okay, Be safe.
Speaker 5 (43:54):
CT.
Come on man.
Speaker 1 (43:55):
Don't do it, brother, don't do it, don't do it.
Speaker 2 (43:58):
Don't watch TV.
Speaker 1 (44:01):
Actually, I'm a better driver that way.
Speaker 3 (44:07):
I'm an better driver that way, an excellent driver.
That's terrifying, it is.
And then Joe Hoskins.
I don't watch it, I like tosign up.
Speaker 1 (44:13):
I've seen all the signups.
I'm a super.
Speaker 3 (44:15):
Why.
Speaker 1 (44:16):
But I keep my eye on so that I don't get bleeped.
He's a podcast fan.
Yeah, Plus I love him.
I usually want to exercise Ilive in Washington to up
people's podcast.
Speaker 3 (44:24):
Yeah, she never watches other people's podcasts.
Speaker 1 (44:27):
I mean that's driving um that, that will still be.
Speaker 2 (44:31):
Well, it's funny that my wife is talking and she's
just like well, Jared, youlisten to lectures is what
you're listening to?
It's not like podcasts wherethey're banter.
No, there's just.
Speaker 1 (44:40):
All right, let's move forward.
You go, turn off the.
If you can, he'll bring.
Turn off the, I'll be happy to.
I'm trapped.
Speaker 2 (44:48):
You are too.
Do a different.
Yes.
Speaker 5 (44:51):
This is a new whiskey .
See you everybody.
Speaker 4 (44:53):
Bye, bye, bye.
Speaker 1 (44:56):
Bye.
Speaker 3 (45:00):
This is letting me Just hit Bitch.
Speaker 5 (45:05):
Bonito Caputo.
Speaker 2 (45:07):
I think she could just turn it off.
Speaker 3 (45:09):
No, we can't, because we need to record this for the
podcast oh yeah, awesome, we gotseven years.
Speaker 5 (45:15):
Oh yeah, I think that's really good.
Speaker 1 (45:16):
No, this is still going.
That has nothing to do there.
Speaker 5 (45:20):
Okay, we're good and that one.
Speaker 1 (45:22):
that's an axe.
Just hit the axe.
Thanks, that's an axe, Just hitthe axe.
Speaker 5 (45:26):
Thanks for being YouTube Hit the axe.
Speaker 1 (45:27):
Let me know what the number is.
I'm curious.
Speaker 5 (45:31):
And this is for ladies 184.
Speaker 3 (45:36):
184.
Okay, we still have another onethat's still going.
Speaker 1 (45:41):
No, you just stop the audio Audio's going.
Speaker 5 (45:46):
Do you want to just hit video now and record it?
I mean fuck, and the audio,Audio's going.
Speaker 1 (45:47):
All right.
Speaker 3 (45:47):
So now we're.
Do you want to just hit videonow and just port it?
I mean you could post it laterif there's needs editing.
Speaker 1 (45:53):
If you want to hit, if you want to turn on video on,
that's fine, wouldn't?
Speaker 3 (45:56):
it battery life Lazy.
Speaker 1 (45:59):
Do you mind video or dumb?
Okay, no, no video.
Speaker 5 (46:03):
No, no video.
No video no video.
Speaker 1 (46:05):
No video, I'm not going to make you uncomfortable.
Yeah, we're still on video.
Speaker 5 (46:10):
So I'm super excited to welcome Lacey Robinson from
Wolverine County.
Lacey and I are at the JPInstitute.
There's a training for CINARand I had to walk into one of
her sessions, so Lacey, tell usa little bit about you and what
that could do.
Speaker 7 (46:27):
For doctor, I'm Lacey Robinson and I am a death care
injury professional.
I've been a licensed funeraldirector and embalmer for many
years and teach for a mortuarycollege, Warshaw College, which
is right south of Chicago, andoutside of funeral service.
I love anything related todoctorism and in your question,
doctorism includes deathsituations, experiences that are
associated with death, tragedyand suffering, and it serves as
an educational tool.
Speaker 3 (46:46):
So basically, mary Right on Mary.
Speaker 7 (46:50):
It serves as an educational tool in historical
education and memorialization.
Speaker 5 (46:55):
Wow, that's so cool.
How did you get started indoing this?
Speaker 7 (46:59):
My dad took our family I was very young to visit
the final place of our auntHackman also an S10 girl girl at
Georgetown Cemetery inGeorgetown, Kentucky.
But if you asked my mom aquestion she would say I'm not
surprised that she's in funeralservice, because at time I
caught her trying to climb intocasket to get a closer look at
great-uncle Harvey.
Speaker 3 (47:17):
Oh, my god, great-uncle Harvey.
Speaker 7 (47:18):
Yes, great-uncle Harvey, oh my yeah, oh yeah.
Speaker 2 (47:29):
Oh, what is a bad manners?
Speaker 3 (47:30):
Sorry about that, I wanted to know.
I was about to put my gullet inyour service.
Speaker 1 (47:37):
Okay, so you're talking about around here.
How does somebody go on a tour,and are the tours your or Fox?
Or somebody say well, I wouldreally love to do this and you
use that, or is it both?
Speaker 7 (47:51):
So burnlegendstourcom is my site.
It's a luxury tour.
I take a seat at the finestplaces of T-Burn Legends and we
do 45 final places on full dayagenda and we have a couple of
surprise shops at somecemeteries and prize galleries
and we do private tasting eitherat the farm or at the churro
popper, which is a great placeto go Two years ago the.
(48:12):
American Wizards had a churropopper in the past.
I'll never forget it wasdelicious.
Speaker 5 (48:16):
It was a hot day, as we call it.
It was a hot day, Well, youknow.
So you talk about the tours.
How do you want people to reactto those tours?
Speaker 7 (48:27):
So the connection that they have with Britain,
pioneers they've long admiredand I know that after the
religion tour that they do,future experiences there's going
to be more meaning with itbecause they did this in places.
Speaker 5 (48:35):
You establish this connection, this memory.
You know so when they go and doit.
That's important.
You know you're making thismoment so meaningful with that.
I love that.
Speaker 3 (48:46):
So what's the coolest gravesite and what is the most
unusual?
Speaker 7 (48:50):
I would say I see Berheim's resting place at
Berheim Forest.
It is very unique, it'sbreathtaking.
I love seeing the reaction fromour guests when we walk upon
his resting place.
And as far as unusual, Iwouldn't give away any surprises
.
There's a couple in town that Iwould consider to be very, very
unusual.
One would not see that a theymay pass away.
Speaker 3 (49:11):
Do the pioneers have anything weird on their
tombstone?
Speaker 7 (49:14):
Nothing weird.
Speaker 3 (49:16):
You know there's obviously crazy stuff on their
tombstone for us we.
I read some of them and they'reclever as hell.
I'm just curious if any of thefounders have any of the stops
like we're fighting.
Speaker 1 (49:36):
You've obviously done the research and were there any
that you may see well, foundLike a more obscure place
instead of?
You know, the cemetery inLouisville has, like everybody's
name.
That's easy.
But is there really that whenyou start it you went out and
researched and then you takethem?
You can take them to places.
Speaker 7 (49:57):
So people don't realize that Eisenbergheim's
home is to places like Bernheim,but they don't have a lot of
information about Eisenbergheim.
That's always an interestingone.
I've heard of pure ones of acemetery in Bardtown.
When I tell the stories and Iwork on a story I try to read a
person's tale that they may notreceive at a distillery tour.
They may read a book thatpeople are actually sitting down
(50:18):
and reading, a book that'staken to consideration.
That would be reallyinteresting and it's your facts.
Speaker 1 (50:24):
I have never met Alan Schaaf.
Speaker 7 (50:26):
What.
Speaker 1 (50:29):
He was a master distiller at spirit french like.
Now he's at old homestead whichin indiana, but indiana, but he
is very similar on all of thewhiskeys from the spirit french
lick.
There are people that were thepart of history of french lick,
indiana, and basically his firstspot and goes there.
They're mausoleum, their gravesite, and he's bottled somewhere
on the grave site in honor ofthem.
Speaker 3 (50:52):
We just slummed and take the bottle once he leaves.
Speaker 7 (50:55):
I like it.
Speaker 5 (50:59):
And so artifacts you talk about artifacts, but I got
the brick.
This brick is actually fromWilliam Parr, which I was the
first owner of.
William Parr's house is inParentine in Blursburg.
I was fortunate to be able tomeet the person that owned that
house and the house was fallingdown.
He's in his own.
I'm like I'll saw him go intothe house.
So this is a brick that's fromthe house.
(51:19):
So I know the fact.
Really, because it's that cashthis year is the 2004 gold medal
from the Louisiana WorldExhibition Fair, bond and Laird,
which the brand that alreadywon, and the Hunters won this
gold medal.
And so, as I'm putting togethera presentation, I'm looking
online and I see this gold medalfor sale on eBay and bought
that gold medal.
(51:39):
It's so cool, but it's the artof talk.
I want to see a little bitabout the meaning and have those
artifacts.
What does that?
Speaker 7 (51:45):
mean Artifacts are great.
It does create that sense ofconnection through sight and
touch.
It includes anything frompersonal logings to investor
tickets.
I show more holders of the waythat really interested in
artifacts.
It does make sense ofconnection.
They will see it, they want totouch it and create positive
memories that have been shared.
Speaker 5 (52:02):
You know you talked about.
You know you've got some visualeffects that you used on tours.
Speaker 7 (52:07):
Yes, I do show snippets.
People like to see how schooldocuments evolve over the years,
what people died of and I'm aco-worker at a school that's
related to where they died andalso shows as well.
Speaker 3 (52:17):
Okay were deaths on the trip.
Speaker 7 (52:18):
I don't have any spoiler alerts but there are.
Speaker 3 (52:20):
You've got to come do the tour.
Speaker 4 (52:22):
It's not a spoiler if it's a teaser, I'd love to have
you on the tour it's not aspoiler.
Speaker 3 (52:26):
if it's a teaser, you can not say who it was.
You can just see, Like I have asecond cousin that was killed
by a mouse.
It's a great story.
Yes, he drunk driving down aroad.
Speaker 5 (52:35):
Oh, my God.
Speaker 4 (52:36):
Hit the outhouse, flipped over ejected, it
happened.
Speaker 3 (52:38):
Yeah, and his tooth says yeah.
That's a weird death.
I don't care who you are, it'sweird.
Speaker 5 (52:46):
I fully believe that this is an opportunity to break
in and learn a little more aboutour history and our roots.
How would you give otherdistricts that are interested in
adding a darkness element toyour work?
Speaker 7 (52:58):
Do as much research as possible and create a darker
chapter so that discoloration inhistory, where it was slayers
that contributed to thereproduction or tragedies and
accidents that happened inhistory, where it was slave
workers that contributed to thereproduction or tragedies and
accidents in history.
And the story, the story of thewomen who says they appreciate
historical facts over tales.
Also a trained team in thestorytellers who use that
(53:19):
information to teach thefamilies.
Speaker 5 (53:21):
Yeah.
And I think it's especiallyimportant when you look at what
you did at GMC this year and youhad Fred and Freddie talking
about how their work was lessthan they need and that they
wanted to write another chapter,but they were very thankful.
I think that's important.
You know people want tounderstand.
You know we're not that angrywith people, but that did happen
and that's a part of history,so I think it's respectful and
(53:41):
doing it in an authentic way isvery important.
I'm excited, you know.
I'm so excited to develop atour and everyone that people
will be able to see andexperience.
Speaker 7 (53:50):
For part of tourism.
We take these bird and tree andit includes tragedies and
ascent protein era as well andhistorical materials and
historical events and effects,and we have all the components
for that.
Speaker 5 (54:00):
That would be awesome , awesome.
Speaker 7 (54:08):
Well, later.
Speaker 5 (54:08):
SuperSight, I have to hear you.
Speaker 4 (54:09):
You are me time and we would love to continue to
have conversation aboutdeveloping the tourism.
Speaker 1 (54:13):
Thanks for joining us .
Uh, we're on the audio portion,that is.
I will put that as a special inbrainly so that if they were
watching on youtube they'regonna YouTube there's a comment
into the audio.
So if you want to get moreaudio, audio, it's got a little
bit of a bit of a bit of a bitof a bit of a bit of a bit of a
bit of a bit of a bit of a bitof a bit of a bit of a bit of a
bit of a bit of a bit of.
(54:42):
We'll throw that for a, and thenalso where Facebook is and
YouTube, and that's also onApple or Spotify, no matter
whether you watch or listen tous.
Please subscribe, comment andleave a feedback, and remember
good friends, good tips, willequal friends in good times.
And then also make sure youdrink with something.
Don't drink and drive and leaveare like uncut and un-perf and
(55:05):
we'll see what will take us outyou know, barry did what.
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