Whiskey Thief's New Chapter: Lisa Roper-Wicker Joins the Team

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Walter Zausch and Lisa Roper-Wicker share the exciting news of Lisa joining Whiskey Thief Distilling Company as their master distiller, a perfect pairing that feels like she's been part of the team for years rather than months.

• Lisa is overseeing increased production with four fermentations currently running
• Whiskey Thief is planning to build additional rick houses on their property to accommodate growth
• The emotional connection distillers have to their whiskey, with Lisa comparing leaving whiskey behind to "taking children to college"
• The balance between technical perfection and flavor in whiskey production
• How weather and barrel conditions can dramatically affect whiskey flavor profiles
• The innovative barrel selection experience at Whiskey Thief that allows visitors to taste directly from multiple barrels
• Whiskey Thief's "5th of July" toasted barrel bourbon and seasonal releases

Join us at Whiskey Thief Distilling in Frankfurt or New Luton for an exceptional tasting experience with five-barrel stations and the opportunity to bottle your own selection.

The bourbon world just got a whole lot more exciting as master distiller Lisa Roper-Wicker joins the innovative team at Whiskey Thief Distilling Company. In this lively, candid conversation, we dive deep into what this partnership means for Kentucky's whiskey landscape and why it feels like Lisa has "always been here" despite joining just months ago.

The chemistry between Lisa and the Whiskey Thief team is immediately apparent as they share their vision for ramping up production while maintaining the exceptional quality that has made them a must-visit destination on the bourbon trail. With four fermentations currently underway and plans for additional rick houses, there's a palpable sense of momentum that has everyone in the industry paying attention.

What truly sets this episode apart is the rare glimpse into the emotional side of distilling. Lisa opens up about the bittersweet experience of seeing whiskeys she created at previous distilleries being released without her input, comparing it to "taking children to college" – you've done everything you could, but decisions will now be made differently. This deeply personal perspective reveals the intimate connection between distillers and their craft that casual bourbon drinkers rarely get to witness.

The conversation takes fascinating turns into the technicalities of whiskey production, from barrel char levels to fermentation characteristics, all discussed with the comfortable banter of friends sharing drinks rather than experts delivering lectures. They explore the fine line between whiskey "flaws" and distinctive character, challenging conventional wisdom about what makes a bourbon exceptional.

Whether you're a seasoned bourbon enthusiast or just beginning your whiskey journey, this episode offers valuable insights into how Whiskey Thief is redefining the distillery experience with their innovative barrel selection program and commitment to customer engagement. Pour yourself something special and join us for this toast to new beginnings, innovative spirits, and the human stories behind every exceptional bottle.

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Episode Transcript

Speaker 1 (00:01):
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room, whether you are up
for a five-glass distillingexperience on the Three Boys
Farm in Frankfurt, kentucky oran out-of-this-world tasting
experience in New Luton.
You won't be disappointed.
At both locations, their barrelpicks all day, every day are

(00:23):
like none other.
Each location features stationswith five barrels each,
featuring their pot distillersburdens and limes.
Once the barrels have been feedand tasted.
you can make a selection andfeed your own bottle A day at
Whiskey Thief with theirfriendly staff and ownership
will ensure you many good timeswith good friends and family.

(00:45):
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.

Speaker 2 (01:03):
Make a whiskey toast for me, is this yours?
This isn't your song.

Speaker 1 (01:08):
This is one that was done for.

Speaker 3 (01:26):
Oh yeah, we're drinking every brew and it's
awesome.
She's the club of telling thetruth.
Yeah, we're the Scotch andBurden boys Raising some hell,
making some noise.
Yeah, we're the Scotch andBurden boys.
We're here to have fun and wehope you enjoy.
We're here to have fun.

Speaker 1 (02:01):
Yeah, oh, right, right, welcome back to another
podcast of the Scotchy BourbonBoys.
I'm Tiny, we've got Whiskey,we've got Lisa Roper-Wicker and
we've got Walter Zausch fromWhiskey Thief and, if anybody,
thanks for coming on.
People have been on Facebookand YouTube already, but if
there's anybody you know goingto listen to this, lisa is now

(02:26):
at Whiskey Thief.
Yeah, so I know you have a lotof fans and a lot of people who
follow your career, but it'skind of like I was so excited
that you were here I think Iactually did a fist pump and
whatever when I heard that, dida fist pump and whatever when I

(02:48):
heard that.
Because, honestly, you know,we've, we've, you've been on the
podcast before and we talkedabout and and we, we have always
loved what, what you have doneand and how you go about doing
in your and you know you've goneover your career.
But to end up here where weended up, I mean, for god's
sakes, it's's like how manytimes were we here I mean me and
CT and everybody but now we hadto be down here, like in the

(03:08):
two years, like 20 times.
And Walter's like you know, youpractically live here.
How does it come down tosponsor?
I don't even need it, whatever.
And then, once that happened,now you see me all the time- the
first seven times were like whoare you guys?
Why are you here?

Speaker 2 (03:22):
What are you doing?

Speaker 1 (03:24):
I mean, you did change your name right on our
podcast.

Speaker 2 (03:27):
That was true.
That is true, yes.
That was a fun day and wealways keep some big headlines
just for this podcast, Do youreally we're going to do this
fall too?

Speaker 1 (03:36):
I'm teasing it out now for the bourbon festival
We've got to get some time inthe media tent because we we got
some news, not today, not today.
Well, it depends how muchburger we have, but well, but
the news, the news, I mean ithas been press released and
lisa's yeah, that's the big newstoday, but that is uh for
anybody.
I mean it's, you know, noteverybody in the world.
You know people of the whiskeyworld making the whiskey knows

(03:57):
it, but the people drinking itand that are going, it's like
big news that you're here itfeels to me like she's been here
for a year already which is agreat thing.

Speaker 2 (04:07):
She's just like, just like a well-worn, you know,
just like a comfortable pair ofshoes, let's put it that way
just like she just fit into thewhiskey thief universe so
seamlessly and effortlessly.

Speaker 1 (04:17):
It just felt like she's always been here to me,
she really knows what.
That's the truth.

Speaker 4 (04:21):
No, I feel the same thing.
She's going right at home.

Speaker 1 (04:26):
I mean actually the last time I didn't call you.
We were on that.

Speaker 2 (04:30):
No, I didn't have her comfortable.

Speaker 4 (04:32):
I'd be right in her way.
Well-worn comfortable.

Speaker 1 (04:34):
But you two have a history going back.

Speaker 2 (04:37):
Missions are uncomfortable.

Speaker 1 (04:40):
Your wife knows, lisa , correct, it's not like you
guys just came in didn't reallyknow each other, but you guys
know there was probably acomfort level already that just
kind of made sense for it toevolve.
And Lisa's trying.
She's really been trying to getplaces and stick right Right.

Speaker 4 (05:01):
I love how you said that, because when you're
talking about how long we'veknown each other, it's like you
guys have stuck with me throughthe ups and the downs.
I appreciate it very much.

Speaker 1 (05:08):
No, yeah, the last time we were on the barrel pick
and you were talking about andwhich was weird because you
could just tell how kind of likeyou were a little bit freaked
out because you were in yourdaughter-in-law's old house,
right, I mean she's like, well,this is the kitchen where we

(05:29):
cook Thanksgiving dinner.
It was my daughter's old house,not your daughter, your
daughter's, yes, andson-in-law's right.
Yeah, that's what I wasthinking.
And then you know, shout out tothem.
They own the Mr Tubbs, which isprobably one of the greatest
spots in Bardstown.
If Cubs, which is probably oneof the greatest spots in
Bardstown, if you want to seesomebody in Bardstown, just go
to Mr.
Tubbs Is that right?
Yeah, everybody you know youcould see Denny Potter Jane, you

(05:51):
know from Potter Jane, and thenyou could see.
I mean seriously.

Speaker 4 (05:54):
Yeah, there's a lot of industry out there.
When it's busy, it's very busywith industry for sure.

Speaker 1 (06:00):
Cool.
Yeah, but you know same thing.
Yeah, we're going to get Walterover there.
No, I haven't been there.
No, no.

Speaker 2 (06:07):
I haven't been there.

Speaker 1 (06:08):
Well, when you go, let me know you're going,
because I would be honored to gothere with you when the first
time you were there.
That sounds like a date.
He's just saying about thecommitment for tattoos.
You have no tattoos right, Ihave no tattoos.

Speaker 5 (06:22):
It's the new millennium.
I don't either, right, do youhave?

Speaker 1 (06:25):
any tattoos.
Not one, okay, well, this isthe last four people on the
planet right here.
Yeah, I say I'm used to tattoosnow because my one daughter has
a lot to end people and then asit went, but that's not what
ever was my thing it used to bekind of a couple people did it.
Now a lot of people havetattoos.

(06:47):
Some are really cool and thensome are really bad.

Speaker 4 (06:49):
I came close last year because my oldest daughter
had a milestone birthday and wewere going to do something
permanent Either it'd bepiercings, tattoos or permanent
jewelry and we ended up withpiercings.

Speaker 1 (06:58):
With piercings.
Thank goodness I'm an artistand I've designed four tattoos
for people I mean, but I'vealways thought I would want one
and she's like no, and you knowshe's like nope.

Speaker 4 (07:14):
I've messed with whiskey drinks a lot.
I've had a couple drawings donefor whiskey drinks, I just
haven't had the nerve to.

Speaker 1 (07:18):
Well, Randy Brass, president of Kentucky.
Bourbon Festival he put thetree on their logo on his calf.
I did not and it says KentuckyBourbon Festival on his calf.
Okay, he offered straight up ifI would get one, he'd pay for
it, and once again Roxy's likenope, she goes, you're 60?
I'll tell you what.

Speaker 5 (07:38):
If you want that long free VIP ticket for life.
Free VIP ticket VIP ticket forlife.

Speaker 1 (07:43):
I get a free VIP ticket.
I'm not getting a tattoo, but Ifeel like knowing Walter.
It is a free VIP ticket forlife, just knowing it.
Oh well, thank you, I'm notkidding.

Speaker 5 (07:56):
As a VIP.
To what though?

Speaker 1 (07:57):
You don't know how much I have to control myself
when I'm texting him or I'mcalling him, because I really
consider you a friend, but Idon't want to be overbearing.
So you know, and he's reallygood at.

Speaker 5 (08:12):
Everything you're saying makes you have to meet a
stage five flinger.

Speaker 2 (08:17):
Okay, we like each other, we're good.

Speaker 1 (08:19):
Here I'll be going with that.
Yes, no, but I mean, I controlmyself a little bit, right?
Yes, yeah, I don't want to bewhatever, but at the same time,
if it wasn't quite, I wouldprobably try and call you and
talk to you every day.
Now, that would be the stagefive cleaner, but I know better.

Speaker 2 (08:41):
Well, VIP actually stands for very infrequent
phoning, I think.
So that's where we're at,because usually I'm like I'll
call you back.

Speaker 1 (08:49):
I'll call you back.
I'll call you back.
Yeah, no, but I know thatthere's times you're busy and
I'm just hoping sometimes hegets them.
He knows that, so that he knowsthat I'm coming.
The one time you're like you'rein town and I had texted him
like 85 times over two months,he's like you know, just call me
.
And then I called you and I wasgoing to leave a message.

(09:12):
You know how that goes.
But anyways, I'm notcomplaining at all.

Speaker 2 (09:17):
And then I legitimately had COVID this last
time 2025 is very much COVID.

Speaker 1 (09:22):
I felt so, so bad for you and your wife.
And then you're like we weretalking and then when you're
like I'm not whatever, I'm justlike you don't do, yeah, and I
shot like a hundred videos ofpeople thieving at the farm.

Speaker 2 (09:33):
Whereas the like Bulbasaur variant of COVID.
I think at this point it's likePokemons now.
They've given up the Greek.
They got through the Greekalphabet or whatever Greek
alphabet or whatever.

Speaker 1 (09:43):
Now, they're on to Pokemon variations.

Speaker 2 (09:46):
Charizard.

Speaker 1 (09:46):
People say COVID now and you just think it's like.
You say pneumonia, it's like,yeah, if you're in a bad
position it's bad, but for thegeneral population.
Now you get it and it's a cold,a hard cold.

Speaker 2 (10:02):
Audio's hard to hear.
Someone says On Facebook yougot that on Facebook.

Speaker 5 (10:08):
I have it open to watch the comments.

Speaker 1 (10:12):
Which means they probably didn't get my, Don't
worry about it.
Pokemon joke no, they're sayingI just moved it.
Hey, move this closer to you,oh yeah.

Speaker 2 (10:21):
Not that one, this one, ah, that one.
There we go.
We're like in between here thetwo microphones.

Speaker 1 (10:26):
My Pokemon jokes usually go so well with the
bourbon set too, so you knowthat's a good, I should probably
go online Now you have one andhe has one too, so you don't
have to share that one.
I had four of those, but onlytwo of those for Rick, let us
know if the audio is better now.
Right, it should.
Only two of those, rick.
Let us know if the audio isbetter, now Right.

Speaker 2 (10:48):
It should be, I'm just rotating.
Thank you, that's weird, you'reso much further ahead of me.

Speaker 1 (10:53):
Phone iPad.
Yeah, yeah, it took me fiveminutes to get a text from
myself and my phone got it rightaway.

Speaker 5 (11:00):
Thank you, Steve Jobs .

Speaker 1 (11:01):
Yeah, anyways, all right.
So let's talk about the awesomenews.
Now.
Everybody on this podcast, Iwould say that there's a comfort
level that I don't always havewith guests and whatever.
So I think this is going to bea fun podcast, but you're going,
you're starting, you're here,you have one still and you have

(11:27):
a lot of.
You've got Kelly and you've gotI'm so bad but what?
what's that?
Our Jim still okay, right,right, right.
But you know there's a lot oftimes you come down here and
there might be a fermentation,whatever.
But you know I'm thinking thatshe's gonna get you running.

Speaker 4 (11:43):
Four fermentations right now.
Four Okay four Up for one, yeah.

Speaker 5 (11:49):
Yeah, jeff has that money between his toes he does.

Speaker 2 (11:57):
He's so very clean to me, this guy.

Speaker 1 (11:58):
Very clean, I try.
I showered this morning.

Speaker 2 (12:02):
He has four fermentations going on right now
and yes, there are things thatLisa, she's been here six weeks
and six weeks, four weeks, fiveweeks, something like that Two
months now.

Speaker 4 (12:11):
Two months, wow, yeah , maybe seven weeks, I don't
know.

Speaker 1 (12:13):
Like you said, Time is just working together 100%.

Speaker 2 (12:18):
Time is very abstract .
Yes, same, same with Kelly andBen and Brandon.

Speaker 4 (12:23):
I feel like I've been working with them for a long
time.
They're very good.

Speaker 2 (12:26):
Yep, yep, so and yes, and then we're off to the races
, producing more, more efficient.
Things are going well and it'sgood.

Speaker 1 (12:36):
So what does that mean?
Are you going to have to buildanother barrel house, another
rick house?

Speaker 2 (12:41):
Yes.

Speaker 1 (12:43):
Yes, so is the plan to do it all on the property or
are you going to go off site?

Speaker 2 (12:47):
No, I think we would do everything we do, so you're
going to.
We have plenty of space.

Speaker 1 (12:52):
So hopefully you have plenty of space.
Yeah, you do.
So hopefully it's going to belike Barnstown a company, a
whiskey thief.
Just like that so you're justgoing to put up barn after barn
after barn.

Speaker 2 (13:02):
Yeah, 55,000 barrels They've put up barns, just since
we've been giving off onFacebook.

Speaker 1 (13:09):
So no, we're not that fast as those guys.
So how many barrels does theRickhouse?

Speaker 2 (13:15):
I mean how many?
Our first one holds about 4,300barrels.
Okay.

Speaker 1 (13:18):
Because initially, when we it's about the size of a
regular barn.
Yeah, big barn, yeah, yeah,yeah, definitely.

Speaker 2 (13:27):
But for us it's just the Goldilocks deal.
It's just right.
For us, it's just the rightsize.
And because it's our first one,we kind of wanted to start a
prototype for what we would doand kind of figure it out.
And also we do some contractstorage for people, so we bottle
for brands and so it gives us anice place for them to.

(13:49):
If they're bringing in theirbarrels that we're going to
bottle, they can bring them in,land them there and then, as we
bottle them, we can pull themout and stuff.
Meanwhile it's aging ourwhiskey and you know, barrels
like to.
They don't like to be lonely,they like friends and they like
to have, you know, other barrelsto hang out with.
They make noises, they creak andstuff and moan and complain, as

(14:11):
long as they don't leak.

Speaker 5 (14:12):
Exactly Do they call you every day and leave long
messages?

Speaker 1 (14:16):
No, he doesn't leave long messages.
It's not a possible thing, it'sby design.

Speaker 5 (14:25):
Yeah, you know you could where you the people you
tell that the mailbox is fullright.

Speaker 2 (14:28):
Yeah, you know, it has a button on its phone for
that I've thought about likedeclaring phone, sort of amnesty
, and if you ever get those whenyou call somebody who goes this
mailbox has not been set up, Iwould love to go to that state.
I don't know how you get backto that.
Like just change your greeting.
It's like my email just deletedmy email, I got rid of the app,
I got rid of the address.
It's awesome, but feel free toemail me.
It's fine, but I won't.
It's just gone.

(14:49):
I might delete the phone appoff this phone.
I wonder if they'll allow that.
Let's try.
I'm kidding, it's awesome.

Speaker 1 (15:05):
No, but honestly, the way that you run your phone, I
do Well, thank you, I will neckwith that and you always get
back to me, so that's not aproblem, it's never a problem.

Speaker 5 (15:12):
Yeah, when the phone says missed call and you see
it's from tiny, you think aboutthat.
Oh right.

Speaker 4 (15:18):
I have to open them, because if I can't answer them,
then I don't open them, becausethen I lose them forever.
Right, if I can't?

Speaker 1 (15:25):
answer them, then I don't open them, because then I
lose them forever.

Speaker 4 (15:28):
Oh, yeah, yeah, definitely, but people have
learned that it might take daysfor me to actually answer
thoughtfully.
I answer prematurely.

Speaker 1 (15:36):
It's not thoughtful.
So my email now lately has beenpeople sending me information
about their products and then towork out a deal to sponsor on,
you know to sell or whatever andit's like it used to be like
one every six months, now it'slike at least two to three a
week.
And then I look at it seriouslywhat I want this product on.

(15:59):
And one was the Diablo cutsmoking kit, and one was the
Diablo cut smoking kit.
And the guy basically shavesbarrels that have already been
used barrels.
He shaves it off the chai andshaves it off and that's what he
uses to smoke and then he's gotthis perfect torch to do it.
Then he takes part of thebarrel, cuts it out, makes a

(16:20):
little hole and then he has thescreen on and it's actually part
of the whiskey barrel.
So everything that you'resmoking with is part of it but
he did the one thing that Inever thought of, which people
are starting to do.
You basically smoke it.
You put the smoke first intothe glen before you make the
old-fashioned, just an emptyglen.
Then you dump the whiskey in,hold it, shake the whiskey
around and then pour it into thethe with the cube in the, the

(16:45):
old-fashioned mix, and then pourthe whiskey in at the end and
then smoke it again on top andthen serve it that way and it
actually gives like a littlecarnaly toasted flavor to it
because you actually took thewhiskey and put it just on the
smoke.
Oh cool, so it's cool.
So I, I took that, so did that,did a podcast on that one, nice,
and I didn't burn down thebasement, I tried, I tried.

(17:09):
Anyways, all right.
So right now we're startingjust right away up in production
.
Right, and that's always been,and me and you have talked
before in production with thepopularity of what you're doing,
production was partially anissue.
So you were just like we'rejust going through so many and

(17:30):
what happens, everybody?
If you start going through toomany, we might start off having
seven-year barrels on the floor.
Now you have to start puttingsix-year barrels and it's not
like it's the worst thing in theworld, but six to seven years
can make a difference in thebarrels, but then you really
have to start to barrel, cherrypick the six-year-olds, right.
Yeah, so, but now that, nowthat she's got that going, that

(17:52):
kind of answers a question thatyou had and, if you think about
it, the commitments for anothersix, seven years right, it's the
worst stuff that you did, whichis kind of kind of cool.
I mean, I don't like to thinkabout how old I'm going to be in
six, seven years.

Speaker 4 (18:07):
Me neither.

Speaker 2 (18:09):
Well, I think you said that's when you said so,
and you ended up at Whiskey.
I mean, this is it, this is the, you know, yeah, this is the
top of Everest now and it's like, and that's where you want to
be, you know, and so.

Speaker 1 (18:25):
I feel that way.
Yes, exactly well, and I think,from your standpoint right, you
like to, you would like tostick with the commitment,
because then you get the resultsof everything that you do, and
it's not you know, it's not funto leave.
I I the first time you knowI've been where people have left
distilleries and then when yougo back to the distillery
without them there, it's almostfeels like the soul's been

(18:49):
ripped out to some extentbecause we've had so like if you
would leave here, it would bethe same to me, like if you use
whatever it's just like I'm out.
No, I'm saying the whiskey.
When you, when you break, itwill like also the.
When you're drinking with thepeople, your friends and the
people who make the whiskey, itseems like sometimes your
palate's more on trap than thewhiskey just will taste even

(19:11):
finer than what it is.
And then when the people leaveand go, it's just not quite the
same.
And so it's good that you're atthis point, and I'm sure
leaving your whiskey is almostlike leaving children.

Speaker 4 (19:26):
I was like taking them to college and then, like
you did everything you could andthen there's you know different
decisions to make that youmight not make.
So I've had two productsreleased here in this last year
from two different distilleriesand it's been an emotional thing
.

Speaker 2 (19:42):
Yeah.

Speaker 4 (19:44):
Because you know, and then you're thinking the
blending team did a spectacularjob.
I trained the blending team.
That's still in place, but I'mlike I wouldn't have pulled
those girls from that workhousethat are in that final product.
But I'm the only one that hasthe knowledge in my head and
that doesn't mean they did a badthing.
It just means it would havebeen different, right?

(20:06):
So that that's you know andI've got.
Someone else is getting readyto release the tenure that I did
and my handwriting still on allthe labels, right?
And so it's it's hard.
It's exciting and hard to giveup ownership.
It was like I said you're, mykids are grown.
It's like you've done your work.

Speaker 1 (20:21):
Yeah, except they're at college.
And then all of a sudden you'relike, well, you probably
shouldn't have gone to thatparty.

Speaker 4 (20:29):
Well, right.

Speaker 2 (20:30):
I think it's like I don't know if I can teach you
how to pick out a cantaloupe foryou.
So for those who don't know,maybe should Lisa go through
kind of the highlights of herresume, the things she wants to,
where she's been, what she'sdone.
I mean she could briefly do it.
But I mean that one night shewas on for two hours.
I mean she was covering a lot.
See, I didn't cover that in theinterview.

(20:50):
So I was hoping we were goingto do that, because I didn't
really know.

Speaker 1 (20:52):
No, I mean, do that, Do that?
Do it Go over it?
No, no, I'm kidding.
That's fine.
Wait, let me know.
Yeah, I know I'm going todrink'm like I looked at it and
it said two hours and sixminutes.
I'm like it's only supposed tobe 45 minutes to an hour.
I'm like, lisa, I am so sorrythat turned into a podcast to a

(21:16):
whole evening, right, yeah, andso the same thing.
It's like a double album.
Well, it's like cutting toWhiskey Thief.

Speaker 5 (21:21):
Yeah.

Speaker 1 (21:25):
You think it's going to be double L?
Yeah, exactly yeah, and so.
But I mean anybody who wants togo back and listen to it, it's
still up and it was a prettygood podcast.
I mean, she went through a lotof detail on what she did, but
so we all recovered comfortable.
So what is a day like for younow?

Speaker 4 (21:42):
In the very best way, my favorite kind of day is
unpredictable, like for you now,in the very best way, my
favorite kind of day isunpredictable.
I always have an outline in myhead what I think I'm going to
accomplish that day and rarelyever hit those points on that
day.
And that's exciting because itdoesn't get boring.
It does not get boring.
I told Walter last week I'mofficially very far behind.
Walter knows, which is a goodthing, right?

Speaker 1 (22:03):
Did you ever go into Walter's office there?

Speaker 4 (22:07):
there, I've been in his office office.

Speaker 1 (22:08):
It's legendary, I've been oh it's a mess well no, you
would say if you walk in thereyou're officially far behind,
right a lot of stuff.

Speaker 2 (22:17):
Yes, no, I, I think all the phoning and the
podcasting I heard rumor in hisoffice.

Speaker 4 (22:24):
I'm not not seeing.

Speaker 1 (22:24):
Oh, it's spectacular, it is.
I mean, that was the first timeI was like an honor, you know.

Speaker 4 (22:34):
I can't wait until it's invited.
It's a mess.

Speaker 1 (22:37):
He's probably waiting to clean it up right?

Speaker 2 (22:39):
Yeah, yeah, I was actually there until like 11
o'clock the other night.
I got about halfway done withit.

Speaker 1 (22:45):
Was that because you were finding bottles that you
never remembered having?

Speaker 2 (22:49):
There was some of that, there was a bunch of
jumping there.

Speaker 1 (22:53):
If anybody doesn't know Walter really well, but if
you've come to Whiskey Thiefyou've probably met him.
He's every bit a part of theteam.
But not only is he a fan ofWhiskey Thief and doing a great
job, but he's also a fan of allbourbon.

Speaker 2 (23:09):
It's true, I mean all is strong, but yes, I'm a
bourbon fan for sure.

Speaker 1 (23:14):
Yeah, you're a fanboy of bourbon.
Yes, exactly, I'm not sayingthat you like it all, no, 100%.
But you know, and that's onething that's really kind of fun.
You know, it's just like a lotof times when you're with people
and you're with the label orwhatever, and you're talking
with them, it's allstraightforward.
And even some people don't evenventure out of their own label
because there's so much whiskeytasting and everything.
But Walter, he likes to tryother people and still likes

(23:39):
bourbon.
It's a cool thing.

Speaker 2 (23:41):
I don't know why anybody would get into the
business if they didn't like thewhole category and the whole
thing.
I mean I'm a fan first, youknow I.

Speaker 1 (23:50):
I was at that.
Well, that might be a differentreason.

Speaker 2 (23:54):
That's a good reason.
Yeah, if they're a chemicalengineer, I could see that they,
they, they like it.

Speaker 1 (23:58):
They like the formulas and everything.

Speaker 4 (24:06):
You see that I don't.
The best thing that everhappened to me, or the worst
thing that ever happened to me,is I don't have a chemical
engineering degree.
The best thing that happened tome is I don't have a chemical
engineering degree.
Right, I have so much respectfor it, but I don't know how
much I've been breaking therules of all of that.

Speaker 1 (24:22):
Well, the cool thing is is what's coming in the
future, in my opinion, isAmerican whiskey is getting
really close to being on thatprecipice where bourbon is great
and it's always going to haveits place.
But there's a lot of distillersnow where, when you're
distilling under the rules ofbourbon, there's flavor things
that you can get if you gooutside those rules or you use

(24:46):
something like a used barrel oryou basically blend bourbon with
Canadian whiskey or somethinglike that, and you can come up
with fantastic flavors as youkeep going.
You know what I mean, but andthat's what you see a lot of
people wanting to get it's allabout the taste and the flavors,
not the fact that it's bourbon.

(25:06):
You know, and you see thatcategory coming up?
Yeah, for sure, I mean it wouldbe no problem.
It would be very interesting totaste if you mix the rye barrel
with the burger barrel.
There's lots of kind of stuffthat you're able to do, although
right now, if you want to dothat, you can do that right at
Whiskey Thief.

(25:28):
Right here right now I'm kidding, but we can.
Yeah, yeah, no, that would beinteresting.

Speaker 4 (25:34):
Is Walter still being forgiven?
That was a blend of I don't.

Speaker 2 (25:39):
I don't think so.
Was it a blend of rye andbourbon?

Speaker 4 (25:41):
That's a reason to call it forgiven, because it was
an accident.
Oh, I remember that yeah, yeah,yeah Did you ever meet Turner
Wathen?

Speaker 1 (25:48):
No, I didn't.
He, um, he did it called.
You know he was.
He bought a lot of his family'sWathen is done, okay, he didn't
want to go and compete againsthis uncle or whatever.
So he went out and he startedbuying rum barrels and then he
ages them at Starlight starlightin in their bourbon barrels,
it's, and also by their barrelsand pappy barrels and whatever.

(26:10):
So he had a 15-year-oldbarbados right and they made a
mistake and he only found outabout it because they gained
weight the weight you know howyou bring it.
When they were making it, theydumped it in whatever and they
dumped it with, I want to say,in the container for the batch.

(26:35):
There was 30 gallons of 95.5redemption rye in it and they
did it by accident and theytasted it.
So it was like an expensivebarrel that he imported and they
tasted it.
And so it was like an expensivebarrel that he imported and
they screwed up and it wasn'tStarlight.
He came to Starlight butwhoever was doing it?

(26:56):
And they're like what are wegoing to do?
And they're like they couldhave made them pay for the
barrel and then they would havebeen out of it.
But it actually tasted good.
So they're like we're going tobottle this.
And they called it somethingbased off of a mistake.
I forget the name right now,but they had it on the label.

(27:16):
They called it tiny.
Yeah, it was the tiny rummistake, anyways.
So when it went out, they wereshocked because the blender
tried to charge them for the ryewhiskey that they had dumped in
.
And they're like no, you're notcharging, but he was aging at
Starlight and we've been withhim and it's just pretty wild

(27:37):
because he just runs around thatwarehouse looking for his
barrels and he gets to taste it.
So it's a lot of fun.
That's like what.
So I did have an idea.
Well, you guys, probably you doyour barrel picks in the barn A
lot of times.
Yeah, okay, I mean, do you dothe special barn thieving tour?

Speaker 2 (28:01):
You mean in the barrel warehouse.

Speaker 1 (28:02):
Yeah, in the barrel warehouse Do you have a special
one where you could have barrelsset up in the barn where they
could go into the rake house andthen they could thieve like
they do in your whatever.
And you could have barrels setup in the barn where they could
go into the rake house and thenit could be like they do in your
whatever and you could chargemore money.

Speaker 2 (28:14):
Well, there's some restrictions in terms of law and
zoning and fire and all thatstuff, but I wouldn't say that
we've never tasted whiskey outof a barrel in the barrel
warehouse.
I don't know if we do it in apublic way.
Well, kelly shared that with me.
That's what a drill is for.
There you go.

Speaker 4 (28:32):
That's what my job is .

Speaker 1 (28:34):
That's right, that's our job.
So are you thieving mostly, ordo you drill?

Speaker 4 (28:38):
If I take samples, I'm all over drilling.
I better put a spiral in andtry to pull the bone out again.

Speaker 1 (28:44):
Well, it's funny how that has.
So I've been doing a lot ofvideos of drilling and deeming.
If you thief and you touchanything, people freak out
because of germs.
That's one thing.
So I actually specifically wanteverybody to touch it so that
they freak out over germs, butat the same time drilling and my
favorite one is what about theshavings that are going into the

(29:06):
barrel?

Speaker 4 (29:06):
And I'm just like Well, you're pulling it back out
with the drill bed.

Speaker 1 (29:08):
But even if you weren't, you, put the drill bed
in reverse.

Speaker 4 (29:10):
You pull in shavings already.

Speaker 1 (29:11):
You're right.
But even if you weren't, andyou did it the wrong way, it's
actually part of the barrel.
It's already in the barrel.
That's excellent.
Who cares?
Well, got char in there, yougot.
You know, you got everything.
It's just like.
But so much fun, it's like.
I look at it as an educationalthing for them.

Speaker 4 (29:31):
But you know, that's the metal, the metal coming on,
it goes faster and then it goesfaster, and also you're just
something like a little right,you're not messing you're right
even though you're pulling thebun straight up it.
Just anyway, it's already got anice tight seal generally and
you're not letting any more airin either.

Speaker 1 (29:48):
Right, maybe you have to tilt it out the top to let a
little bit of air to displaceit in the mouth, but overall,
compared to opening up the bun,when you open up the bun you're
letting a bit of air in and out.

Speaker 2 (29:58):
You can go down that deal forever, it's like well air
is not addressed in thedefinition of bourbon In the
1964 legislation on bourbon.
What about air?

Speaker 4 (30:11):
Air is whiskey's friend.

Speaker 2 (30:13):
Even in the bottle, up to a point, up to a point,
and then the bun is made ofbirch right A poplar.

Speaker 4 (30:22):
It's not even charred .
It's not even charred.

Speaker 2 (30:24):
Not charred.

Speaker 1 (30:26):
A lot of times they're not charred, they're
just toasted.
So what defines an Americancharred Barrel has a difference
too.
A lot of times they're notcharred, they're just toasted,
right.
So what defines an Americancharred barrel?
Did you just char one stave andthen put it in there, and it's
a charred barrel?

Speaker 4 (30:36):
That's a really excellent question.
I know there's no time limit onit.

Speaker 1 (30:39):
Yeah, One, two, three or up to five.
Five char what's your preferredchar?

Speaker 4 (30:44):
That's what the product is.
How's that for an answer?
Well, that's an awesome answeryou know, if you listen to
Andrew from ISC and he's doneall the studies the most recent
thing they've discovered is thatlower char for younger whiskeys
.
Everybody's thinking it wasopposite, because heavy char
will get a lot of color andflavor into it right away.
What they're discovering islesser chars, like 2s, 3s, 4s,

(31:11):
will actually benefit.

Speaker 1 (31:12):
Because lesser chars like 2s, 3s, 4s are actually the
best fit.
Younger whiskey is better thanheavy chars.
I could see that he justpresented it.
I think just two years ago hestarted presenting the older
whiskeys.
Well, also, column still popsup.
Big difference.
I mean, you know, column stillalmost needs the barrel because
of the distilling process.
They use it as a natural filter, like your grain up.
But Oxtail, you really don'ttechnically have to do it if you

(31:34):
do it the way that you'resupposed to do it.
But I know there's so manyplaces that leave someone's head
in the purpose because there'sthat flavor, the banana flavor,
and then it's how people alwaysfeel there's nothing wrong with
the tails, but they're bitter.

Speaker 4 (31:49):
But some people like to leave them.
They're just soapy.
For me they taste like justsoaps.

Speaker 1 (31:51):
So you don't want to soak in your bales?
Yeah, there's no doubt.
It's not anything.
There's no bad stuff.

Speaker 4 (31:57):
If somebody's going to make a bad cut, I'd prefer to
be more into the heads than thetails.

Speaker 1 (32:01):
But not too far into them.
No, I prefer not, but you know,that's all.
That's now.
You've worked with my company.

Speaker 4 (32:09):
Ah, they put me on the salt whiskey.

Speaker 1 (32:10):
Yeah.

Speaker 4 (32:15):
All these camps are like oh, you should only put the
salt, it all makes good whiskey.

Speaker 1 (32:18):
Yeah, there's more to it, and this column stills can
make lots of whiskey, mm-hmm.

Speaker 2 (32:23):
We're a publisher of whiskeydrillcom.
That's my name Whiskeydrillcomon my name whiskey drillcom.
That's awesome, so we can't usethese anymore because of germs
or there's a copper toward it.

Speaker 1 (32:32):
You're a parasite exactly, you gotta stop that
I'll just take the drill withyou drillcom to get you to just
lick it, and that was going tobe our big news that the bird
vessels were rebranding again towhiskey drillcom and you guys,
you got to glue it.

Speaker 2 (32:45):
You can drill the ceiling.

Speaker 1 (32:45):
I'm just making sure you don't.
Oh, that's not no, 12-year, no,it's not so where were we?
So what direction you always?
Now, I know you don't have abig giant announcement that
you're going to have in in thefall, but what's fun right now?

(33:07):
Right's fun, you know, rightnow, right now.

Speaker 2 (33:10):
I switched us to the fifth of July.
So all that bourbon discuss wasmaking me thirsty, and so this
is something we came out, andcome out with every year in July
.
You're, in turn, curious, lookslike.

Speaker 1 (33:18):
Oh that's what it was .

Speaker 2 (33:19):
Yeah, I can even more though.

Speaker 1 (33:21):
I thought I was finishing without the rye.

Speaker 5 (33:22):
So so.
So you know how a barrel can bea chartered.
So you gotta say huh, I'm sorry, tiny can just get baked, so
perfect.

Speaker 2 (33:32):
Yeah, so this is a toasted barrel.
So you guys are talking aboutthose variations.
So 5th of July, you know thisis 4th of July, and then the 5th
of July before they went to themetric system it's 5th whiskey.

Speaker 1 (33:42):
So that's the if you didn't get that.
So it's like may the 4th bewith you, may the 4th be with
you, may the 4th Kind of thesame thing.

Speaker 2 (33:48):
Yes, yes yes, but we have a 4th of July.
I don't know if you've heard ofthat, but there's a 4th of July
.
There's a 5th of July 5th of.
July.
So it's like the next morningafter you do all the fireworks
and you've been drinking and yousmell the whiskey with the
smoke of the fireworks.
I don't know.

Speaker 1 (34:03):
It was on the 5th of July this year.

Speaker 2 (34:05):
We put firecrackers in the barrel, real firecrackers
, real black cats I'm kidding,we don't do that, but it's just
a toasted barrel, so it's atoasted bourbon.
It's a toasted bourbon and wedo it every clock, and I think
it's available online, but Ithink it's sold out.
I saw it was sold out, butwe're going to have more up
there.
So no, that's black, right, sothat's the fall, that's

(34:28):
Halloween.
We do black.

Speaker 5 (34:30):
What kind of tasting notes?
Let's not go.

Speaker 1 (34:34):
I don't want to tell you about that.
No cats in the barrel.

Speaker 2 (34:37):
No cats.

Speaker 5 (34:39):
No actual cats.
No actual cats.
Cheers, cheers.
Yes, I already had it and ittasted.

Speaker 1 (34:48):
Do you ever find here's a good question I find
like you start getting doing alot of sipping and you're just
doing sipping.
Do you ever find sometimes youjust have to have an actual gulp
, where it just basically likedrinking?
Sometimes you'll pick up a lotmore flavors, especially if
you're trying to cope withtasting Cause, if you're just,
you know, but we tend to sip alot, right.

Speaker 4 (35:07):
Yeah, you know, I'll drip a little bit more because I
use a spit cup, right, so we'regoing to get all the flavors
broken down.

Speaker 1 (35:16):
Just imagine if you didn't.
There's not a lot of you there,so it's just like, how much fun
would that be?
So that's one thing Once a year.

Speaker 4 (35:24):
Should happen, it'll happen.
I asked him the other day, nospinning day, it's just like On
occasion, we'll have a massiveevent and he'll just have to
figure out.
It depends what time of the dayit is, it's very unique If it's
like 4 o'clock we're having ameeting.

Speaker 1 (35:36):
Well, I've seen so many different people in the
dorms.
Some people spend what's hisname?
Aaron, he's irish and to watchhim, to watch him, but he's like
, and he like, pops up the cheek, comes out the side and just
like that, just like an irishguy, right, I've seen that.
And then there's certain peoplewho you know.

Speaker 2 (35:56):
They're just like every time I've been around any
wrestle thing it's like what?

Speaker 1 (36:01):
what choice do you have?
It's like you gotta actuallynot become an alcoholic, right
as far as how much you'redrinking, because you have, you
have to drink.
I mean, it's your job.
It's the same thing with me.
I used to, yeah, every once ina while, you know whatever, but
I pretty much in between betweenwhat I've been here and when I
come into kentucky and thetuesday and thursday podcast,
there's not a lot more leeway.

(36:22):
If I'm just at home, I'm notusually sipping anymore, you
know, and that leads to like mymy collection came to be like a
thousand bottles.

Speaker 5 (36:32):
Yeah, but I could actually have been on the trail.
Just definitely I'm tired.

Speaker 1 (36:40):
So do you get to the point sometimes about fatigue,
Because palate fatigue for meand I hate it because all of a
sudden everything just startstasting the same.

Speaker 4 (36:49):
Those are long days, right, and so everybody's aware.
Judging, judging those are longdays, right, and so everybody's
aware of it.
So we'll take a break, right,and make sure that you're facing
yourself.

Speaker 1 (36:59):
Is it fun doing it with so many different people,
like the people that you'rejudging?

Speaker 4 (37:02):
100%.
It's what the judging group is.
I've been really fortunate thislast year.
Every judging group I've beenon have been remarkable people
bringing a whole lot ofdifferent things to the table.
Because I can get hung up andI've told a lot of this.
I can get hung up in kind ofqualities like is this whiskey
technically perfect, right?
Or like, oh well, it's got thisfermentation flaw, or it's got
this distillation flaw, but it'sperfect, and so like, just even

(37:23):
like last week I had Caitlinfrom the gift shop at the farm
and Amy, who's the manager hereright.
And I have to come with mebecause they know what's hurt
you.
And then I want to make surethat everybody's 100%
comfortable.
You're right.
And we need to taste throughthings and say, okay, I'm not
liking this, because I am 100%detecting acetone in this barrel

(37:44):
.
And I need them to say I don'ttaste that, overall, I like this
whiskey right, and so you know.
So, trying to develop arelationship with them too,
they're terrific people but Iwant not just like I'm there to
fix the such-and-such loss andyou have no flaws.
I mean, that's one thing, yeahprobably in a weird way too well

(38:06):
sometimes.
So, I get hung up in weeds andI just need someone to say, lisa
, this is going to sell for us.
I'm like, okay, good, we'll letit go down.

Speaker 1 (38:12):
No, I can understand that completely, because there's
a well, I mean, it's likethere's something.
But you know, you've got tomake sure that the quality is
there, because there are peopleyou don't want them going tell
this or whatever.
It just definitely so I neverstarted doing sour beers.

Speaker 4 (38:29):
I've worked, been, you know, making climate firm,
one right, and we had someproblems with red wines.
We've got a lot of rattan,minus seats, right in it, right,
and a little bit of bread andthe right white is nice, but
it's too much of a taste.
I go wet.
Of course I like it right andum, sour beers are intentionally
and so my brain immediately hasgone to the flaw and I love

(38:51):
sour beers now, but at first mybrain is like I can't get past
the flaws, right, right I was.

Speaker 1 (38:58):
I was at a winery I'm not going to say which one.
I ordered the peach flavor,right, and it had fermented and
turned in bottle, okay, so forme it was sour and it was like
and I could taste the spoiledaspect of the fruit.
Okay, and I'm like I do person,you were there and I'm like god
taste, look she goes.
Yeah, I know it basicallyfermented in the bottle.

(39:20):
I'm like I said.
I said to her.
Why do you do it?
She goes because there's a baseamong people that come and they
love it and that's what theywant, I'm like, and there you go
, that's.

Speaker 4 (39:31):
That is the tasting pad of the world I will say 20
years that we say this becausewe had to make some fruit once.
Like say we're much.
We used to make strawberry wineand for me it tastes like
band-aids every time I like thistastes like band-aids.
We're not getting this man, whythere's like you make the call,
I'm like we're not making thisat all.
I'm in a, but everybody makewine, but everybody's like I
just broke up my engagement, dadjust died.

(39:51):
It was like the sad wine.
Everybody wants strawberry.
I have to have strawberry.
I'm grieving.
I need my strawberry wine.

Speaker 2 (39:58):
There's a rhyme at home about that, sorry, ryan.

Speaker 4 (40:00):
Yes, there is, but we still, so I started calling it
the bereavement wine.

Speaker 1 (40:07):
I'm like, well, we need to talking about the
consumer, of what people like,and off things.
Now Band-Aid seems bourbon.
You get that?
It's Axolbat.
I mean, it's such a.

Speaker 4 (40:17):
Band-Aid, though, is a medicinal medicine I don't
always hate.
I hate Band-Aid, but I don'thate it when it moves into the
medicine cabinet.

Speaker 1 (40:25):
So you like smell and cut yourself an actual Band-Aid
A little bit.
Yeah, okay, I'll give you thatone.
Dream it, uh, there's only afew.
I mean, people really don'tever give me their glasses that
taste like band-aid.
But I've been on a couplebarrel picks with state of ohio
and that's the one flavor thatthey're you know they're picking
.
One time they picked 32 barrelsand you keep 32 barrels.

(40:45):
They're not like a group pass.
They're looking for a femalebarrel.
They want to take somethingexceptional, even though they
may be off off the normal brain.
They're looking for a greenmobile.
They want to take somethingexceptional, even maybe off off
the normal brand.
They're looking for all thatuniqueness.
But when you're in Brooklynstate, they're basically selling
every single palette in thestate of Ohio and they know and
the key is just not any cost,you know they'll, they'll pick,

(41:05):
they'll have their exceptionaland they're like 20 barrels that
they're just allowed.
And then marketing comes in andthe tables will really help you
to get free, because I know, ifyou suggest it a lot of times
they define it.

Speaker 4 (41:15):
Yeah well, I could get a man way on top of that
stuff too, because you know,I'll know the wine makers, the
brewer, that's still there.
So, like you, only make it likethis and it can only taste like
this.
But what does your customer say?
Right?
If your customer's happy withproduct, then you're go right.
So you have to get out of yourown way a little bit and keep
your mouth shut as you learn tocircle.
Some of you guys are like, oh,these people are bringing some

(41:36):
really positive things to thetable about this, but I'm still
kind of up on them.
It's not right.
It will come back with thefeedback about what's right.

Speaker 1 (41:43):
And also being in this industry, and you're
talking about a young girl right?

Speaker 4 (41:50):
No, I was not young, anyways, and I'm older than that
not young, but also the youngergeneration.
I have ears like you.

Speaker 1 (41:59):
Okay, the younger generation is part of this and
they like different things?

Speaker 4 (42:05):
Yes, they do.
They have to superior for mydifferent listeners.

Speaker 1 (42:08):
Right, because that's something I loved about what
Russ was doing at Barton.
I really think his palate haschanged their flavor profile.
But it's a way less heavybourbon and that is more towards
what the younger people aregoing for.
Some bourbons are so heavy thatyou're going to drink that by
the fireplace in the wintertime.
But you know the kids today, ifyou want men they have to be

(42:29):
having something while they'replaying up Kelly toss or
cornhole out.
But you know, whatever that wasone thing to drink it You've
got.
Say, I came from Wisconsin, Igo to Ohio and it's like Just
all think about simply is using.
New York is dark, I can'tremember.

(42:50):
I can just all think of itinstantly as using that.
I mean there is this littleplain portal and I get just I
get.

Speaker 5 (42:54):
We've had this on the .

Speaker 1 (42:56):
Yes, we have.

Speaker 5 (42:58):
We've had this on the Halloween, oh yeah.

Speaker 2 (43:02):
Okay, all right.
Well then the other thing isand everybody knows by now, but
it was a profound deal just tomake that, you know, always
change.
So then, and sometimes thosefaults can be well hardcore,
faults are certain.
They can't I mean just can'tbuy.
But there's some things thatwill kind of emerge and then
kind of go back into thebackground and then come back.

(43:23):
It was his very first time ofthis week that, um, and I'm not
ashamed to say it, I'm proud ofstate actually that, uh, the
barrels I say it, the barrels ofthe tasting, are not with you
right now.
I'm feeling it, let's go.
And so, literally through,there was spinning, going on
that afternoon, through all 10barrels.
The weeds were good, the eyeswere in good shape, the reeds
were in good shape.
It was the bourbons that werein the middle, the tasting tubes

(43:46):
.
They've taken a lot of weirdweather lately, a lot of super
hot, humidity, crazy stormsgoing on.
They're just like, oh, we gotto pull them.
It's not great, they're fine.
They were good before.

Speaker 4 (44:00):
And I totally I'm just starting to get it, yeah.

Speaker 1 (44:03):
I agree, hunter was the first person to teach me
that I was just sitting backthere.
I'll wait for you to answer myphone.
No, you're kidding, he's likeyou weren't coming.
But we were there, hunter,through Alan Bishop, so I wanted
to meet him.
I was cool, to be honest withhim, and he's like I'm a halter
and you're whatever.
So we're sitting and talkingand it was a good day.

(44:25):
Something happened to happenand whatever.
I passed away or something, andhe was upset and what.
But I asked him about life andhe's like yeah right, rebels are
so bizarre.
He goes you know, you think it'sready, you taste it, it tastes
like he's a and he's like butthen let's sit and all of a
sudden sneak chocolate from andhe goes don't pull it in the

(44:45):
neck, it goes back to you knowthe kind of goes, it's just like
it's.
So the changing aspect and youguys have to deal with the
changing right down the floor.
Right, you know what'shappening there, but I did.
Here's a really good idea.
I think you should build ameeting with us right in the
creek, set it up so that it willlet a certain amount of flood
come in on the barrels and whenit goes down, and then you can

(45:07):
have flood, you know, get thebears and have them into the
funny specific.

Speaker 4 (45:12):
Not a lot.
No, absolutely not.

Speaker 1 (45:14):
No, I'm with you.
No, but the hurricanes, thehurricanes, the Keys, yeah, the
only little distilling rumdistillery in the Keys, their
whole first floor, the part ofthe first floor.
For the first level of bearswere underwater and for the salt
water, salt first level ofbarrels were underwater and four
of the salt water from it wassalt water.
Yes, it was, and he also takesthe barrels before he goes in
and he'll put them in salt waterfor a couple of days.

Speaker 4 (45:36):
He has a salinity with family.

Speaker 1 (45:37):
Right, and then he Four barrels of the five didn't
get intact if it wasn't brokenand some of the brain is wrong.

Speaker 4 (45:44):
Next time you're down , let's walk down to Cricut and
show you why we probably wantyou back.

Speaker 2 (45:50):
Well, one of our clients one time bought the
barrels.
I know you know the exactnumber of barrels I'm talking
about.
You know where they were stored.
I don't know any names.
They were in a bottle and theybrought them in.
They looked like something forbuyers to carry in.
I mean they were.
Yeah, they got them back.

Speaker 1 (46:03):
They'd been in Dave Jones' locker for.

Speaker 2 (46:04):
They'd been eating in .
Not take well to it.
Let's just say and so yeah itlooks.

Speaker 4 (46:14):
Some of our rickhouses were about a half in
the water, right where the freshwater started getting into the
salt water.
And so we definitely had somegood influence there from that.

Speaker 1 (46:25):
The aspect of how you got your water to the
distillery was that shows youher determination and drive and
you're talking about.

Speaker 4 (46:33):
There's high bravery and stupidity.

Speaker 1 (46:37):
I mean okay, what's that?

Speaker 2 (46:39):
This is another ride, that this is one of the rides.
So we're down here at Disney inLule.
Yeah, I think we should do awalk around.

Speaker 1 (46:45):
The goat.
We'll do that.
Do the walk around when wefinish.
Yeah, one of the the goat?
Yeah, the goat, the goat.
Yeah, we'll do that.
Do the walk around when wefinish up.
Yeah, yeah, we'll just do thatand walk around.

Speaker 2 (46:52):
One of the things that you hear, because our last
baller is, when they're low,they go ahead and bottle them up
and then they come up bar andit's cool to come back and be
like, oh, we still have that one.
Anyway, this is one of the onesthat page.
You're now a rye guy.
You're a rye guy.
I'm going to get you a bannerfor your bar.

Speaker 1 (47:13):
No, not tiny the rye guy, tiny the whiskey rye guy.

Speaker 5 (47:18):
I'm going to ask you a question.

Speaker 1 (47:20):
I've tasted probably six or seven in a row and you're
right there.
But you're right up there withwhat Mictors is doing with rye.
I mean mean really that's ricebites.

Speaker 4 (47:32):
It's hard to overcome it with caramel and other
things, you know these arecaramel and I have not been
there long enough to understandwhy that's happening.
You know, I don't that's gonnabe seasonal or that's time, but
you're like right on it.
Oh, I'm all over it because Ilove it Ancient.

Speaker 2 (47:44):
Chinese secret.
I want to get more.
Can you spell?

Speaker 1 (47:47):
it Can you just did.
What was that?

Speaker 4 (47:51):
was it laundry yes, it was.

Speaker 2 (47:55):
Was it one in chinese ?

Speaker 1 (47:57):
yeah, right, was that in palmolive?
I don't remember that.
So it's based off of make surethat you do this and your hands
will feel beautiful.

Speaker 5 (48:09):
You don't even have this soft man, do it.

Speaker 1 (48:11):
We don't care about how soft our hands are.
No, we don't, it's for.

Speaker 2 (48:15):
Calgon water softeners.

Speaker 4 (48:16):
Oh that's I thought it was laundry detergent, asian
Chinese?

Speaker 2 (48:18):
huh, no, it's not.
Some said the girls were simplyinappropriate.

Speaker 5 (48:22):
I could see that.

Speaker 4 (48:24):
What was it called?

Speaker 2 (48:27):
Yes, la yes, laundry at the laundry additives.

Speaker 1 (48:34):
Because, like a Chinese walker's- what there
wasn't like Nobody raised it, ornever Chinese in the old
laundry and use something likeright today that is it was just
talking about like, fire somewhiskey away.
Owners of liquor stores.
You know what I mean.
Right, there's a lot of Indianowners of liquor stores.
You know what I mean.
Right, there's a lot of Indianowners of liquor stores.
It's the fact it's like, butit's not as racist, definitely.

Speaker 2 (48:58):
We're putting Algon in our eye.

Speaker 1 (49:00):
Let's see, algon, you're taking me away, so you
guys are going to challenge her.

Speaker 2 (49:07):
Like with different like.
Uh no, she's going to challengeus.

Speaker 4 (49:12):
She's going to challenge the whiskey.
It goes to us.
Yeah, no, I like to challenge,so it's good she's a, she's a
struggle.

Speaker 1 (49:18):
100.
I mean, I was like I didn'tknow what to think.

Speaker 5 (49:21):
There's no doubt you need a shirt.
It's ours to do and I.

Speaker 2 (49:26):
It's ours but to do and write like that and then you
go out.
Why not?
I know?

Speaker 1 (49:38):
I'm providing a podcast that they're watching.
They're drinking whiskey.

Speaker 4 (49:42):
Well, I was working in Ireland, I had to have a
meeting and there's all thesenice gentlemen, right but one of
them was not happy with what Iwas delivering and the meeting,
that news I was delivering, so Ifiled it with the Irish
government.
That forced him to go mentallyill during that meeting.

Speaker 1 (49:58):
It was like re-entering the old white.
It was an insane moment, rightso?

Speaker 4 (50:01):
I try to be cautious.
With that background, I meansure I didn't see the number.
I'm trying to keep it on thenetwork.

Speaker 1 (50:09):
Just so you know, you got me at you were working in
Ireland.
I mean, it's like Did you havea?
Clean, fresh hand.

Speaker 2 (50:21):
We're on the Irish Free.
You have commercials on this.

Speaker 4 (50:27):
I should eat some of this.

Speaker 1 (50:29):
I had whiskey right before we started.

(50:49):
I mean, I got milk on this?
I doubt that he would use that.
He probably had a woman.
They're just a whole culturalit's like three days?

Speaker 5 (50:54):
I don't know.

Speaker 1 (51:00):
And she's fantastic, but we made over Ireland and
they all the barrel picks.
And she was talking about howOhio just freaked out.
Nobody ever did that.
They wouldn't.
They were taking from sixdistilleries although there's
only really four, but they wereputting all the products in
there.
They bought them all and justout of the box thinking.
But when they were there shewas just like she could tell,

(51:22):
just like her, you know.
Her being within Ohio is onething, but in Maryland there was
a lot of almost mafia.

Speaker 5 (51:38):
It's just, the families are just, but in
ireland they were, there was alot of them, almost.
Somebody just made a comment.
They're watching, if you get.
That's what we're talking aboutyes, yeah, and on youtube.

Speaker 1 (51:45):
It's crazy to all the , all the the people, all the
people, all the people, all thepeople, all the people, all the
people, all the people, all thepeople, all the people, all the
people, all the people, all thepeople all the people, all the
people, all the people, all thepeople, all the people, all the
people all the people, all thepeople, all the people, all the
people, all the people, all thepeople, all the people, all the

(52:06):
people, all the people.

Speaker 5 (52:08):
Me, because, as the trail involved and Kentucky
tourism has involved, you werevery early.
You didn't say pull the cop,pipe and barrel, and that's the
whole point of your branding.
But to the day that experienceis out, a lot of practice
stories are making a barrel andwhere you go, I mean we like to
stay in other locations.
You know, stick fin, I'll sellyou a hundred dollar phone,

(52:31):
right.
So so you, I mean, I think youknow imitating is probably a
flattery, um, but you're a stateright.
So you know, we've been afarand well, with segregation, it's
gonna be a huge.
We wanted to do anything theywanted in your rain, got all
experience because, I mean,clearly you're a pioneer on the

(52:51):
theme and so typically creativepeople take it so fast.
Are we going to put Trinan?

Speaker 2 (52:58):
Rose in them forever.
I already gave firecrackers inage, I mean just when you're all
sort of doing it you're likewe've got girls and they love
them up too.
No, it's a good question.
So well, I did.
You know, obviously I did visitmany people being out of girls,
as long as they didn't havegirls, whiskey did go to that
domain.
So whiskey drilling, I got out.

(53:18):
Oh, that's that little thing.
So the trick is to getcompliant.
So, to all the distillersliving on whatever you're being
made to be, this implying nurse,we can all, uh, keep doing it,
keep flowing out of out of thewhiskey.
Um, and however I am, I amlawyers.

(53:41):
That's three, but it's not.
So we have a bar going out.
I saw, I'm kidding, I'm not.
I mean, we do know that.
The actual quote is, just tomake sure, from Oscar Wilde's
imitations.
This is for a battery and youalready paid him.
So you know that.
But we're going to yes, we'regoing to continue to innovate.
We can do innovation in a quietway, which is something that
I've been really into, for I'vebeen really into for the past

(54:03):
year or so, like investing inwhat we're doing right away.
Tv, if you're listening, that'swhat I'm going to do.
So um but um, but we'll justlet you do it.
At the same time, let's do itall and do things.
We have unique um and uh.
I'd say it's going to get morechallenging to continue if you
want to go out for that and umand so, because it's, you know,
starting CR and well, I didn'tRoss doing it before and I think

(54:28):
I've told it, probably on thepodcast before.
But one of the early years ofmy first work in the industry, I
started a little bit earlier.
I invited my own pal of neat Ishould give him credit.
He invited me to go on thebarrel pick at four of his shows
Al Young.
That was amazing and thatexperience just set a level in
my mind that I thought was thesingle most he could do.
But mere mortals can't do it.
Mere mortals can't do it.
And so how do we democratize?

(54:49):
The terrible Can come in placeand taste that barrel and
explain that barrel sauce wewere talking about.
We're in the thing and so, yes,we've got the hormonidules.
I'm digging now.
I'm kidding.

Speaker 1 (55:02):
I will say I'm not this kind of, you know, a racist
, and I'm reiterating there's away that you were doing that.
I think I was a dicky sad.
It's a father that did it.
There is not one playlist thatfamily connection, the
connection I mean.
If what would happen herebecause you've got the group in

(55:23):
order, you have my music on, butyou need a group name, don't
intermingle.
But at the bar, everything, itdoesn't matter who's there,
there's, when I come on there,the bachelorette, the
bachelorette.
They're in there.
It's not just bachelorette partof it, they're talking to
everybody, especially at the bar.
When you're out there, a lot ofpeople come out the Cornhole,

(55:46):
whatever the whiskey festival,the big fire pit.
I mean there's a lot ofexperience.
Like you are, you basicallybreak the.
In my opinion, that's what theconnectivity of bourbon is.
If there was another way toconnect every single aspect of
society together and all gettogether, it doesn't matter what
you are.
Bourbon connects you on a levelwhere everybody's like running

(56:06):
in mood to their tub of bourbon,and that's when I'm in a repeat
meeting with you.
I mean it's great that we drinkbourbon.
I love you guys.

Speaker 2 (56:15):
You know, I'm just going to be in my business all
week.
Lots of guys with trainers,that's a bad idea.

Speaker 5 (56:27):
Yeah, that works so honestly in keeping with the
green break.
You know, really you took Igive you a full service Mathers
will do it if you were the firstopportunity to take a run from
a walkthrough on day or thethird year and you know it's
really kind of branded.
They have a bill.
I think burgers from Taste myChef do an experience that can

(56:49):
make your stuff and I appreciateit.
But I mean people experience it.
I mean I already asked for it,yeah, so it just kind of people.
Everybody dress a lot.
It's a preferred.
You take that yeah.

Speaker 2 (57:03):
Well, wouldn't that be good to terminate, maybe.

Speaker 1 (57:07):
Do you recognize the kind of folks2R thieving board
to actually go to a?
And they're on there and reactwhat he was doing when he was
stealing half of JD.
Go in there, bring it back.
You know that is popular.
That would be really cool, andyou know what does Pete do.
They are always part of theexperience.
That would be on Pete.

Speaker 5 (57:28):
I will say, as Berger burns off a PM, I mean for the
rest of Kentucky, so so, andthat's something for the EP, and
this is kind of I mean that'smy experience.

Speaker 2 (57:37):
I mean the reality is , I mean it's a fucking it's
just we tried, so is gonebecause it's sad and shadowed
wrong.
It's awesome and you can.
It's awesome you have a little,a little air fire going there's
nights where it was just like Icalled my wife and I go, I'm
not leaving, I'm staying here.
I'm on the elevator and we're,you know and.

(58:00):
And so he did that, that up,and had almost no need to know
the man.

Speaker 1 (58:04):
I would say like, let's got to be above this thing
.

Speaker 2 (58:07):
It's nothing to always, but it's Dan Hatch If
you have dreams I'm saying alittle bit Bird, she throws it
off and that's an evening, soyou can really experience it,
and I was my son.
That was a little late in theyear.
That's still in the app.

Speaker 1 (58:18):
It's an early show, that's more inventive Damien.

Speaker 5 (58:23):
I remember kicking back in there.
There you go, we come out topeople that were there.
I just wanted to be on thephone with you.
I just want to follow you.
We're just sharing yourthoughts.

Speaker 1 (58:33):
I'm so glad that works so you could on a meeting
with me.

Speaker 4 (58:37):
Oh, I'm for sure.
All of the storytelling is justme.
I think.
There's so many stories that'scold and bourbon, yeah, so you
know we're working on it.

Speaker 1 (58:46):
I was going to ask this to Dee and Mark.
You know it's like there's somany people who love what you do
with this?

Speaker 5 (58:51):
It's cool, I mean.
So again, we've got a tastemaker.
It's not man-in-the-mure, whata pot to the plate, I believe
we've read the trail, I thinkwe're out, you are out.

Speaker 2 (58:59):
No, you are out.

Speaker 4 (59:04):
Put your own bottle for once, I think, a good way
for this B industry and for allthe wonderful places to go.
People know that the trail'sgoing to end.
I think there's two, one downin Bardstown and it's happening
there, where they've been theretours for the day.
So as for stories, they alreadyknow they're going to be longer
.

Speaker 1 (59:23):
I don't get back for all this.

Speaker 4 (59:25):
I guess I'm going to try that.
But a good one as far as allthe support services and things.
I think it's.
I think it's a good one as faras all the support services and
things.
I think it's.

Speaker 5 (59:34):
You know that people kind of have an idea that all
the distilleries are going toshut down.
I think.
Don't make any play on thetrail though, because they're
going to do you on the trail,though.

Speaker 2 (59:41):
So that's my opinion.
It's not Louisville.
You come to the school, youhave a week and it's barrels.

Speaker 5 (59:47):
So when we're going to walk, I mean one thing we did
walk into a wall and I made apiano and I'm like, oh, is that
somebody?
Else's taste.
I have seen all the you playedon.

Speaker 2 (59:56):
I called, that is I turned.

Speaker 1 (59:59):
Then he had a music up and he, yeah, what?
No?
But if you One thing about whatloves music especially, and
it's To see her in the evening,because that would generate
lives, full-on bar of everythingthey got, and they've all got a
team, so alright.

(01:00:20):
So when you guys are ready,we'll finish up the podcast on a
little tour walkthrough, walterspeak for us.

Speaker 5 (01:00:28):
Oh sure, Since I invented it.

Speaker 1 (01:00:32):
This way.
I want to know what you'reinventing.
Honestly, you took one out andit was the most amazing.
I say it, I look.
The same Beef is a beer dickAll day.
Every the mole that is givingyou a trip.
You can have a tour and youknow and you buy and whatever,
but here it's like for the priceof it.
You're right up five barrels totaste like the thing I like as

(01:00:55):
far as a put it on barrel bitsorry.
And when, my girl, you'retalking of dollars.
But here you can get a c5 750or if you like your barrel,
goodbye, 750s of this barrel.
Good, close to being one thatcheck the best and end up with
between city 200, oh that's,that's a, it's so the.
And when you go to a districtyou've done and it's a barrel,

(01:01:21):
then go down and do the pick andthen all again.
I can even add, if you ask, thewhole veil, you probably get
them better than most distilledto you.

Speaker 2 (01:01:33):
Well, you know, every now and then people will be
doing the text for me.
They're going to be like oh,absolutely, I want to walk here,
but I think for the overtime Iunderstand I'll see the entire
bottles.

Speaker 1 (01:01:44):
That is the most efficient way to sell a barrel.

Speaker 2 (01:01:47):
You actually have come the closest.
I'll give you a little credit.
You've come closest to sellinga barrel off the tasting line,
because last time you were indry covids um, you want to taste
, to taste it by there, fairlyvocal about how good it was, and
some guy was hearing, um, yesand uh, he goes.

(01:02:08):
And then once you were fillinga bottle or whatever you were
doing, he goes how much valuedid I get for the whole thing?
And so they sat and filled itwas low, so it wasn't, and they
dug the whole barrel and then hebought the actual piece of wood
, the piece of wood.
The book just ended.

Speaker 1 (01:02:24):
Boo Facebook edits of whatever.

Speaker 2 (01:02:28):
The barrel and the actual wood and that was the
closest.

Speaker 4 (01:02:37):
We must be as of whatever that's what you buy, a
barrel and the back would, andall them, and that was the
closest world with us, we said.
And then I would go to thewarehouse and their little utah
had us telling them and theysaid, oh yeah, pieces, but we
sold this rear tape lighting forthe for the long right and he
took her barrel pick.

Speaker 5 (01:02:45):
Barrel pick, just as great, it was yeah really last
night, it was great, it was fun.

Speaker 1 (01:02:50):
Yeah, yeah, really last night, not last night, not
quite, I did not drink it, justa shot.
Well, david, as a member, wewere there too.

Speaker 5 (01:03:00):
We didn't close down.
Yeah, we closed down, we stayedthere.

Speaker 1 (01:03:04):
But then like Jeannie , like I was referring to
Jeannie, so he's like no, andit's just like he's like you
don't said no, he's like yeah,we just said this is a great
thing, but we did let's cheers,this is a day, right, a hundred
and six, probably All right.
Sorry, rye, that you will, thatyou can taste.
I mean, there's no ass of ryeon this at all.

(01:03:26):
A little prickly aspect, not, Isee a little um prickly aspect
of it, but not so right.
What's on?
it.
I know it's right, but the theperspective is not at the right.

Speaker 4 (01:03:36):
I've never heard you.
I hate that it's there.

Speaker 1 (01:03:38):
Isn't it?
Then you're talking to me.
I love this happiness, and thenI love either the mail or the
paywall deal I have to trust theword?

Speaker 4 (01:03:45):
I guess not.
I have to think it on.

Speaker 1 (01:03:50):
I think I'm mad.
Totally, totally, totally.

Speaker 5 (01:03:52):
It's like a pop party .
It's like a pop party.

Speaker 1 (01:03:58):
It's an awkward which I just need Instead of chalk.

Speaker 5 (01:04:01):
There you go, ghost tours.

Speaker 4 (01:04:04):
There's plenty of people.

Speaker 1 (01:04:07):
And they probably have the best hug Because it's a
hug that's in.
Korea, and it's also what it's.
This is like Dumb Mill and it'sthe hug is like Dumb Mill and
it's 146.
I don't know, have you guys?
Have you guys?
Yes, I have.
It's as much as mine.

Speaker 2 (01:04:27):
We have a girl that's been identified in NICU already
.
It's the name.

Speaker 1 (01:04:32):
You're older and we're older.
This is me, we're older, andthat cannot stop it.
The thing, dan Walter, is I usebeer.

Speaker 2 (01:04:42):
Who said that the only thing you can't buy is time
?
Oh, that someone's yeah.

Speaker 5 (01:04:49):
We spray the age process with pressure and motion
.
You cannot.

Speaker 1 (01:04:55):
Honestly, I'm using nothing you can use with a trace
Dazingly heat and mercy, butthey're never either.
But in the industry is a no.
We always learn from our Tyler,I mean.
But green work is the wholething.
Their parents doing the whiskey, your spaceships are gone's
your spaceships, they're gone.

Speaker 4 (01:05:15):
They were like they're gone it brought words,
it brought the taste and lowspressure to remember to that
cable it was they were doingthis as well, and it was
horrible.
Yeah, I mean it was and jacobwas such a.

Speaker 1 (01:05:29):
They're like we'll learn that lesson and it'll be a
good start and we'll start over, and they're doing it.
I mean.

Speaker 4 (01:05:36):
Yeah, anyway, that's short yeah.

Speaker 1 (01:05:39):
Yeah, Thanks for watching.
That's C-Burman the boys.
I'll be watching us on Facebook, Instagram, YouTube and X, and
so Apple, iHeart and Spotify.
Well, you're and so apple Iheart and spotify what your uh
like they can do.
I mean, they're they basicallydrill drinks time you can drop

(01:06:10):
that point.
He just came and pushes me outof the way and puts me in the
pot.

Speaker 2 (01:06:13):
This is probably the kind of that's the case, it's
nothing.
No, you guys know this.

Speaker 1 (01:06:20):
This year.
I think the most couple I'veever done.
I want the podcast to just besitting around on a whiskey.
That's what I'm saying.

Speaker 2 (01:06:31):
And I'll be coming out in like three weeks.

Speaker 5 (01:06:32):
So if people want to sitting around on whiskey,
that's what we're saying, We'vetalked and I'll.

Speaker 2 (01:06:35):
I mean, it's like how many weeks.

Speaker 5 (01:06:36):
Like three weeks, Nice Okay.
So if people want to do, it.

Speaker 2 (01:06:38):
They can call me.
So I hope I appreciate it.
We always we're in the summerpark and you know it's computer.
Yeah, it's the health centerand we can get viewers.
It is crazy.
People come to Kentucky.
Oh, they don't get it If youdon't have a resume, especially
in the spring and the fall.
So you know, so you can walk in.
Do you know what I mean?
Or further to duration yeah,and we're seven-day go-tos,

(01:07:00):
we're later, it's also a veryhot place down in.

Speaker 5 (01:07:02):
London.
We have a very serious season,a neat.

Speaker 1 (01:07:09):
I'm tired of this Not yes, yeah, but he's.

Speaker 2 (01:07:11):
Yeah.

Speaker 1 (01:07:11):
Yeah, there's a.
There's even a, is it?
Yeah, you know, oh wait, theycan buy that.

Speaker 5 (01:07:16):
Oh God, it's horrible .
Yeah, it's not me.

Speaker 1 (01:07:21):
That is there.
No, is he so, so?
But he's a truck, I am becauseonly is driving.
But then it's 90 day, I I cameup, yeah, and it's just like he,
just I was game straight.
When it's like that would be nopeople local, don't, unless
they're from, and then then I'mlike straight across yes, you're

(01:07:44):
playing.

Speaker 2 (01:07:44):
I did so long my beef .
He just hit the hole.
Yeah, we run a few, it's got alot of You're going to have On
the.
You got that's what it happensTo start to music Every.

Speaker 1 (01:08:00):
Sunday, saturday, when we call Timber, when's
Timber?
So we're going to be up here Toa Julie.
Urban has just.
I told Julie, uh, it's Orbanhas just uploaded a next point.
Last year it was hard to sellout of at $2.
It's $3.30.
But so, like, if I want you canI will let you join here.
Well.

Speaker 5 (01:08:20):
I but wait, no, no, no, but a secret-.

Speaker 1 (01:08:23):
You know Dirty work with Giv-, with Sarah a little
bit too, because she justdoesn't have at the club Not
saying that oh, I got it.
Do your job, 28 people Do thatand you're in a state.
Okay, let's talk about this.

Speaker 2 (01:08:35):
Yeah, call me on the phone, I'll give you that.

Speaker 5 (01:08:39):
Shit I should have.
I have false.

Speaker 1 (01:08:42):
But the more Not today.
That it's fine.
I'm for a.
They talk to me To wait for thenew love and I'm suffering
battery life.
Alright, so anyways, okay, good, bourbon is good, and make sure
you're responsible to live yourlife so I can do it.
I need to breathe.
I'm doing that.
Oh my, it's actually that'swhat it is.

(01:09:08):
I'm confused.

Speaker 3 (01:09:14):
Here we hey, fuck, get it you.

(01:09:53):
I'm not a fucking idiot, I'm afucking idiot, I'm a fucking
idiot, I'm a fucking idiot, I'ma fucking idiot.

Speaker 6 (01:09:57):
I'm a fucking idiot.
I'm a fucking idiot, I'm afucking idiot, I'm a fucking
idiot, I'm a fucking idiot, I'ma fucking idiot, I'm a fucking
idiot, I'm a fucking idiot.
I'm always good at street, sohappy.
So show me the way.
Whiskey where it'll be.
It won't be too far from here,but call me the long-winded.

(01:10:18):
That's your bourbon.
Hey, I got your back with thejob, even though you all are the
last and worst.

Speaker 1 (01:10:26):
So that's way too.
I've played the whole thing.
Okay, cut it off.