ALL BALL: Keeper’s Heart's Paddy Caulfield on Leveling Up The U.S. Whiskey Game with Irish Expertise
December 14, 2025 • 17 mins
Coach Gottlieb takes a detour during a recent road trip to Minnesota to sit down with Keeper’s Heart Whiskey Marketing Director Paddy Caulfield to discuss teaming up with Doug and All Ball, what sets them apart from traditional U.S. whiskey, how they have broken through to become a rising star in a hyper competitive domestic market, and how you should order your whiskey so you don’t get outed as a poseur at your local watering hole.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
Hey, what up?
Speaker 2 (00:07):
Stud Gottlieb Special edition of All Ball Keeper's Heart Whiskey.
You're like man Keeper's Heart Whiskey. How is all Ball
gonna work with Keeper's Heart Whiskey? It's really really simple, Okay.
When you have a new product, when you have a business,
you have to figure out your niche. You have to
figure out what's special. You have to figure out how
(00:30):
you make things work. And one of the reasons that
most people in positions of leadership listen to podcasts is
not is because a success is translatable.
Speaker 3 (00:40):
Right.
Speaker 2 (00:41):
How Keeper's Heart Whiskey, an American made whiskey, has become
gone from niche to being so successful is amazing. How
they do it, how they build it, and if you
can take little nuggets from it and use it in
if you're a coach, whatever team you coach, if you're
a player and being a player, or if you're simply
a businessman, here's how you.
Speaker 4 (01:03):
Well.
Speaker 5 (01:03):
Patty, honored to be here, Doug, great to have your here.
Speaker 4 (01:08):
Okay, So where does Keeper's Heart like? What is the niche?
What have you guys been able.
Speaker 3 (01:15):
To create here a unique, great question.
Speaker 6 (01:17):
We have been able to create a new style of
whiskey that didn't exist until four years ago when we
created Keeper's Heart.
Speaker 3 (01:26):
And what we do here is we bring the best
of Irish whiskey, which is known for me.
Speaker 6 (01:30):
Smooth and rich and full body, with the best of
American whiskey, which is known for being oh you robust.
So up until now we've been sourcing Irish whiskey, sourcing
American whiskey, Bourbon and Bride and Brian Nation our mass
consenter x Master instead of from Jamison n West.
Speaker 3 (01:50):
Military stolen from Marland, brought.
Speaker 6 (01:52):
In Minnesota, and it's been making these beautiful blends that
I have been winning a ton of awards because it
delivers a really unique stuff, a unique favorite profile. And
you're actually coming at the perfect time for us, because
we are literally launching this week.
Speaker 3 (02:08):
Our launch party is next Friday.
Speaker 6 (02:11):
Our first whiskey that has made one hundred percent at
the distillery in those great, great big pot stills behind us,
and it's American pot steelsy.
Speaker 4 (02:20):
How long is this that pasts just for the postills.
Speaker 6 (02:23):
So we've been patiently waiting for the last four years,
four plus years. Brian put the barrels down. As soon
as we opened our doors. We made the spirit in
those pot stills, which is the quintessential Iris style. If
you go to Ireland, most distillaries have these beautiful trip
of pot stills. It's not coming in America. So that
(02:46):
for us from the division to create Ourish American whiskey.
So today we're really excited to be rolling it off
and you're one of the first people that's gonna get to.
Speaker 4 (02:53):
Try it, So help me out.
Speaker 5 (02:56):
So why does it take four an ad to go
from you open, you started and now again? I love
it because that's like building a college batshell program.
Speaker 3 (03:05):
It takes time.
Speaker 5 (03:06):
Everybody wants like this, Yeah, which you gotta build up culture,
you gotta build up word.
Speaker 4 (03:10):
What do you have to build up in that one happening?
Speaker 6 (03:12):
That's that's the beauty of whiskey. You have to be patient.
It takes time to get it right. Technically, you don't
have to wait four years. You can go as early
as three years. Legally you have to be at least
three years old to be recognized to whisky, as the
age been.
Speaker 3 (03:29):
Three years in the marrow. First four years just film right.
We were kind of tasting it along the way. The
first couple of years.
Speaker 6 (03:36):
The Wood character was really driving a lot of the
flavor profile. And over the last year you're getting the hot,
still new made spirit that's really coming to the four
that delivers this unique, beautiful, creamy menfield full of.
Speaker 3 (03:50):
Flavor fruit character that is really unique.
Speaker 6 (03:54):
So four years first was the perfect battles could have
gone a little bit younger, but we're going to be
just right.
Speaker 5 (03:59):
So I do wonder again, this may be an outside
of the box question, okay, but it reminds me on.
Speaker 4 (04:05):
Some level of like a band, right when you get together.
Speaker 5 (04:09):
You want to be artists, you want to play your
own music, and yet if you want to sell music,
if you want to play music that's on the radio,
sometimes you have to skew over.
Speaker 4 (04:18):
More towards a poppy sound than an indie sound. And
whatever genre it is, when it's wrap and its.
Speaker 5 (04:25):
Super super hardcore underground, it gets to mainstream, it gets
a little lighter.
Speaker 4 (04:30):
What about whiskey, it's selling risky.
Speaker 7 (04:32):
Do you have to I don't mean sell your worlds,
but you have to adjust it to the American tongue
in order to make it really successful selling wise?
Speaker 3 (04:41):
Yeah, again, great question. You know there is people think
of whiskey as whiskey. Yeah, but the world of whiskey
is so diverse.
Speaker 6 (04:49):
Caters for so many different pockets, you know, whether you're
starting in Scotland or with Irish whiskey.
Speaker 3 (04:56):
And American whisky gits outs so.
Speaker 8 (04:57):
Many different styless Berman ry I have single mad but
now now potstill and every style has a unique flavor
combination that appeals to a certain type of.
Speaker 5 (05:09):
But but again, like without mentioning the name brands, yeah,
America that you're used to it something you already mentioned, Yeah,
is there is there one style that traditionally sells better bourbon.
Speaker 3 (05:24):
Bourbon is is king in court in America? Ry Is
is a far second.
Speaker 7 (05:30):
What's the difference in the two and how are they?
How are they how are they created?
Speaker 4 (05:34):
And it taste?
Speaker 6 (05:35):
Yeah, one of the biggest differences is purely indeed a gredients.
Speaker 3 (05:40):
You know, to be a bourbon you have to be
at least fifty corn with rye. Ry is the.
Speaker 6 (05:48):
Major eonent, and corn gives a really distinct flavor profile.
It's the sweet one of floral character that is really
synonymous with the burn styles. So you've got to be
fifty one percent born, You've got to be aged and matured,
in virgin oak casts in Ireland and Scotland we use
(06:09):
experban casts or casts have had a different spirit in them.
Americans very much, it has to be virgin oak, fresh,
brand new.
Speaker 3 (06:17):
It has to be aged for a minimum of three years.
Speaker 6 (06:20):
The different distillation to being pot stills or column stills
like these worlds are the ones in the corner, but
that is.
Speaker 3 (06:26):
What defines bur Rye. Similarly has to be h three years.
Speaker 6 (06:31):
But the majority of the Nashville or the ingredients is
the rise here and we get over fifty one percent,
and believe it or not, that generates a massive difference
in flavor. Sure, and the American palette, you know, the
mainstream music that they love is Burned because it's strong,
it's a punchy and has a really distinctive aroma and
(06:51):
character and flavor that he loves.
Speaker 3 (06:53):
What we're about, the music we make is is kind
of a hybrid.
Speaker 6 (06:56):
We're bringing styles of music that people would never think
of bringing together.
Speaker 3 (07:01):
Because the Irish is known for being smooth and meadow
bourbon Is is.
Speaker 6 (07:06):
Kind of hard, fast and furious, and I think come to.
Speaker 3 (07:11):
Night people are well, what, I don't think that would work.
Speaker 6 (07:13):
But when you've got a mouse to the center that's
recognized as the best in the world. He's able to
bring those flavors, those notes got music together and create
a grand new style which is winning finds and it's
frightening delicious.
Speaker 4 (07:27):
Honestly, you took the question and then you've blend it
into your answer.
Speaker 3 (07:30):
Beautiful.
Speaker 4 (07:31):
Okay, now here's where I can really use your help.
Let's say I'm gonna order this. Yeah, Okay, I go
to the bar, I saddleite. What can I order? That
doesn't make me sound like I have no idea what
I'm talking? Do I just order it meat?
Speaker 3 (07:45):
Do I order it? Old fashioned? Like? What is the what?
Speaker 4 (07:49):
How can I order it?
Speaker 5 (07:51):
Where anyone who drinks whiskey or anyone who hoots still
whiskey es quescially says that guy knows what you just doing.
Speaker 4 (07:57):
They don't ask you questions.
Speaker 6 (07:59):
Again, I think there's there's almost two answer stock question
and there's.
Speaker 3 (08:03):
The old world right back in the day, and.
Speaker 6 (08:08):
Whether you're talking about again Irons, Scotch American to certain extent,
if you went into a bar and you bordered it
not niche or not on the rocks, put in a cocktail,
people would pull off their chair and almost kick it out
at the bar.
Speaker 3 (08:23):
Sure, and I'll channel Brian arms Stiller.
Speaker 6 (08:26):
He always adequately puts it in the fact that you
are supposed to enjoy it exactly how you enjoyed were
We shouldn't tell you how you should drink it, now
we could.
Speaker 4 (08:37):
I got I understand it, understand it.
Speaker 5 (08:40):
But you know, like in the basketball world, like if
you use terms that our basketball terms, like we spot
a phony.
Speaker 6 (08:46):
Yeah, right, What I would say is, if you're playing
fifty bucks for bottle whisky, you want to take as
much of it as you kind of right, if you're
talking about a twenty dollars, it's like the cheaper the whiskey.
Speaker 3 (08:58):
Then you can add like, okay, well.
Speaker 6 (08:59):
I can try mixed and a different flavors, but to
get the full flavor experience, it's always good to try neat.
It does give you the full character, but when you
had an ice cube, it actually takes a layer of
the alcohol away and also deliberate traditional notes. So I'm
all the favorite. So first time ever you want to
(09:21):
kind of really get the full whiskey in its full form,
A little neat sap is good, and then.
Speaker 3 (09:27):
On the rocks it just takes a little bit of
that punch away and some whiskeys work.
Speaker 6 (09:31):
Really well in cocktails and if you like the cocktails.
So what you're drinking is an old fashion. Yeah, that's
literally ninety eight percent whiskey. So it's a cocktail, but
it's a whiskey cocktail. Basically, the recipe is there's a
little bit of sugar syrup, there's a twenty little bit
of bitters, and it's all whiskey. So you don't come
across as somebody doesn't know anything if you're ordering a good.
Speaker 3 (09:52):
Old fashion, but go probably whiskey.
Speaker 4 (09:54):
So one of the things I've learned. So I've been
in Wisconsin for fifteen months.
Speaker 5 (09:58):
Yeah, the level that since what they call them Wisconsin Fashion,
which you can have with either sweet branching yeah or
sour in the miss let.
Speaker 3 (10:07):
Yeah. How are you finding it?
Speaker 4 (10:12):
I mean like, look, I mean I'm not gonna lie
to yet. Like a sweet one does go down really easy.
But then you look around and you're like, did I
just order a gimlet?
Speaker 5 (10:20):
It's pretty easy, and I just you know, look, I'm
okay with myself and not you know, there's other I'll
drink a Celtsia drink.
Speaker 4 (10:28):
Every now and again.
Speaker 5 (10:29):
Yeah, right, sure, But I if I sat at the bar,
I'm gonna am I gonna get laughed at if I
order Wisconsin old Fashion Sweet.
Speaker 6 (10:39):
Definitely not in Wisconsin, in Minnesota, in Minnesotesota, that's.
Speaker 3 (10:43):
A good question. I think.
Speaker 6 (10:45):
I'm obviously from Ireland living in Minnesota for the last
few years, and every now and again I kind of
hear at bag.
Speaker 3 (10:52):
In Wisconsin fashon. I've only had gotten to try it
a few times. It's very different. Yes, it's much sweeter start,
it's much easier to drink.
Speaker 6 (11:00):
Yes, But I think in Minnesota they'll be like, we
can do that for you, but try our Minnesota oh Fashion.
Speaker 5 (11:05):
Okay, get more here from Ireland, Ireland, Scotland.
Speaker 4 (11:11):
What about the rivalry in the whiskey.
Speaker 6 (11:14):
It's been an interesting one that goes back centries. Sure,
the debate goes back to who actually invented whiskey.
Speaker 3 (11:22):
Scott's Well will say it was it was them, but Sorrish,
we know it was it was the Irish. We have
proof goes back.
Speaker 4 (11:31):
To the fruit Well. I mean that's this is this
is eighty six.
Speaker 3 (11:36):
We got the proof, so there's who started it.
Speaker 6 (11:42):
The reality is when you go back centuries, like the
Irish dominated the world with whiskey for for years. This
is pre pre prohibition. We were king of the world
in whiskey terms. We were supplying most of America with whiskey.
Speaker 1 (11:57):
Jamison was, you know, was the big brind back in
the seventeen eighteen hundreds, and the whiskey industry in Ireland
almost disappeared over a few years thanks to you guys
and the crazy laws you brought into pro mission.
Speaker 3 (12:14):
We had a little fight with our.
Speaker 6 (12:15):
English neighbors the Civil War, and we weren't great at
kind of planning for the future, so our industry almost
could completely wiped out. There's three desceneries left after pro
mission and going into the sixties, seventies, eighties, and we
saw amazing resurgence again thanks to largely to Jamison. But
(12:37):
there's always been this rivalry because the Scots, like the Scotts,
they like to appreciate whiskey with kind of a smoky flavor.
So if you ever had Scotch, it's double distilled. Usually
it's peded in terms of the barley, and it gives
you know, some some more subtle hints of smoke, some
(12:58):
it's just like you're eating a piece of a piece
of turf.
Speaker 3 (13:03):
Yes, I say that.
Speaker 6 (13:06):
You know, we use turf to heat our houses, not
our whiskey. So we like our whiskey smooth, triple the
stills and that that's kind of carried through to what
we're doing today with with Keeper's Heart.
Speaker 3 (13:18):
So I love a good Scotch, but I buy default.
I'm a nurse drinkers.
Speaker 5 (13:25):
Last thing that I've learned is that Guinness is different
and better.
Speaker 4 (13:29):
The closer you are to where it's produced. Right, That's
what everybody says, Right, the closer yard of that, you're
the best. Yeah, is whiskey than.
Speaker 3 (13:38):
It's not? It's not.
Speaker 6 (13:40):
My wife actually works for Guinness, very prioritism you'll cover,
So I know for a fact that, yes, when.
Speaker 3 (13:45):
I got home, it was ever like they want the lottery.
Speaker 6 (13:51):
Yeah, So Guinness at home tastes like incredible, it's magic.
And the glass whiskey travels because the moment you put
it in a bottle, it stops agent. So you know
they've they've found bottles in the Titanic that we're buried
at sea first for decades and pop them open.
Speaker 3 (14:13):
Taste it just as good as the fresh as the
day went into the bottle. So the moment you put
it in a bottle, it's it's a lever age. Then
don't put it in the sunlight. I don't expose it
to the extremes.
Speaker 4 (14:23):
For you're kind of your safe for for life is
your other Okay, last thing we have.
Speaker 7 (14:28):
We have three different Then we have the Irish whiskey,
Irish Bourbon, the Irish American, and then we have the potsta.
Speaker 4 (14:34):
Yeah okay, let's say that you can't do the triple header.
Speaker 7 (14:38):
Yeah, you can't do one. You have I know you
have more, but there's one bottle you're gonna give as
a gift for Christmas. You're gonna bring to that Christmas
party for your boss. Yeah, which isn't why.
Speaker 3 (14:49):
So the great thing about the portfolio that we have
is you can kind of lean into what you like.
Speaker 6 (14:55):
So if you're if I know you're an Irish whiskey drinker, dog,
this is gonna be your one because this is two
thirds are whisky, one third American rights.
Speaker 3 (15:02):
She's got the spice of the right and the smoothest
of the ours.
Speaker 6 (15:05):
It's like, oh, you're you're more of a bourbon drinker
you're gonna archist pratician the opposite.
Speaker 3 (15:10):
It's two thirds bourbon, one third artists, really sweet caramel
character of of bourbon. But then if I know that,
you know, I really like you as a boss because
you're a great boss, and you know.
Speaker 6 (15:22):
You're you've done well for me, I'm gonna give you
something special that that's brand new, that that people haven't
tried yet.
Speaker 3 (15:29):
We're not gonna give you the American blocks.
Speaker 5 (15:31):
Which one is the Lingerie of And here's a let
me look Landrette. They had discussions with my with my
girlfriend right which is the by Lingree.
Speaker 4 (15:41):
It's not really for her, it's like it's for you, but.
Speaker 5 (15:44):
Yeah, like we're gonna share it, got it which is
the one to which it's a present for them.
Speaker 4 (15:49):
But really, you're gonna you're you're gonna love.
Speaker 6 (15:52):
That, I think because this is our newest baby, and
we're gonna do a tasting of all after this.
Speaker 4 (15:58):
Which IM gonna film that tasting. We'll do it pre
pre and post post interviews, post interviews.
Speaker 3 (16:06):
Any change. But I think this one because it's it's
our shiny new toy.
Speaker 6 (16:11):
It's the one that has has brought me away because
it's so different before this came out.
Speaker 3 (16:16):
This was my baby because I'm my Rish. I love Orish.
We drink this every day. This is my every day whisky.
This is my you know, every day and special occasions.
Dogs in town. We're gonna take the American pops that
and enjoy drinking.
Speaker 4 (16:29):
Together, Daddy.
Speaker 5 (16:31):
I can't say how much I look forward to tasting
all these more than anything.
Speaker 4 (16:35):
Relationship and getting to know you, but also.
Speaker 7 (16:38):
Getting to know your passion from what you do and
like you light up that you're talking about it.
Speaker 4 (16:43):
I've learned more in the last twenty minutes than I
probably learned the last week.
Speaker 3 (16:46):
I love learning stuff. The launch, as we say in
Ireland's here's guys all right.
Speaker 2 (16:56):
That's it for a special edition of All ball My
Thanks to the folks, Thanks to Patty, Thanks to the
folks at Keeper's Heart Whiskey.
Speaker 4 (17:04):
Keep listening. More great content coming.
Speaker 2 (17:06):
A reminder of The Doug Gatlieb Show airs daily three to
five Eastern twelve two Pacific, Fox Sports Radio. iHeartRadio app
I'm Doug Gotlin
Hey, what up?
Speaker 2 (00:07):
Stud Gottlieb Special edition of All Ball Keeper's Heart Whiskey.
You're like man Keeper's Heart Whiskey. How is all Ball
gonna work with Keeper's Heart Whiskey? It's really really simple, Okay.
When you have a new product, when you have a business,
you have to figure out your niche. You have to
figure out what's special. You have to figure out how
(00:30):
you make things work. And one of the reasons that
most people in positions of leadership listen to podcasts is
not is because a success is translatable.
Speaker 3 (00:40):
Right.
Speaker 2 (00:41):
How Keeper's Heart Whiskey, an American made whiskey, has become
gone from niche to being so successful is amazing. How
they do it, how they build it, and if you
can take little nuggets from it and use it in
if you're a coach, whatever team you coach, if you're
a player and being a player, or if you're simply
a businessman, here's how you.
Speaker 4 (01:03):
Well.
Speaker 5 (01:03):
Patty, honored to be here, Doug, great to have your here.
Speaker 4 (01:08):
Okay, So where does Keeper's Heart like? What is the niche?
What have you guys been able.
Speaker 3 (01:15):
To create here a unique, great question.
Speaker 6 (01:17):
We have been able to create a new style of
whiskey that didn't exist until four years ago when we
created Keeper's Heart.
Speaker 3 (01:26):
And what we do here is we bring the best
of Irish whiskey, which is known for me.
Speaker 6 (01:30):
Smooth and rich and full body, with the best of
American whiskey, which is known for being oh you robust.
So up until now we've been sourcing Irish whiskey, sourcing
American whiskey, Bourbon and Bride and Brian Nation our mass
consenter x Master instead of from Jamison n West.
Speaker 3 (01:50):
Military stolen from Marland, brought.
Speaker 6 (01:52):
In Minnesota, and it's been making these beautiful blends that
I have been winning a ton of awards because it
delivers a really unique stuff, a unique favorite profile. And
you're actually coming at the perfect time for us, because
we are literally launching this week.
Speaker 3 (02:08):
Our launch party is next Friday.
Speaker 6 (02:11):
Our first whiskey that has made one hundred percent at
the distillery in those great, great big pot stills behind us,
and it's American pot steelsy.
Speaker 4 (02:20):
How long is this that pasts just for the postills.
Speaker 6 (02:23):
So we've been patiently waiting for the last four years,
four plus years. Brian put the barrels down. As soon
as we opened our doors. We made the spirit in
those pot stills, which is the quintessential Iris style. If
you go to Ireland, most distillaries have these beautiful trip
of pot stills. It's not coming in America. So that
(02:46):
for us from the division to create Ourish American whiskey.
So today we're really excited to be rolling it off
and you're one of the first people that's gonna get to.
Speaker 4 (02:53):
Try it, So help me out.
Speaker 5 (02:56):
So why does it take four an ad to go
from you open, you started and now again? I love
it because that's like building a college batshell program.
Speaker 3 (03:05):
It takes time.
Speaker 5 (03:06):
Everybody wants like this, Yeah, which you gotta build up culture,
you gotta build up word.
Speaker 4 (03:10):
What do you have to build up in that one happening?
Speaker 6 (03:12):
That's that's the beauty of whiskey. You have to be patient.
It takes time to get it right. Technically, you don't
have to wait four years. You can go as early
as three years. Legally you have to be at least
three years old to be recognized to whisky, as the
age been.
Speaker 3 (03:29):
Three years in the marrow. First four years just film right.
We were kind of tasting it along the way. The
first couple of years.
Speaker 6 (03:36):
The Wood character was really driving a lot of the
flavor profile. And over the last year you're getting the hot,
still new made spirit that's really coming to the four
that delivers this unique, beautiful, creamy menfield full of.
Speaker 3 (03:50):
Flavor fruit character that is really unique.
Speaker 6 (03:54):
So four years first was the perfect battles could have
gone a little bit younger, but we're going to be
just right.
Speaker 5 (03:59):
So I do wonder again, this may be an outside
of the box question, okay, but it reminds me on.
Speaker 4 (04:05):
Some level of like a band, right when you get together.
Speaker 5 (04:09):
You want to be artists, you want to play your
own music, and yet if you want to sell music,
if you want to play music that's on the radio,
sometimes you have to skew over.
Speaker 4 (04:18):
More towards a poppy sound than an indie sound. And
whatever genre it is, when it's wrap and its.
Speaker 5 (04:25):
Super super hardcore underground, it gets to mainstream, it gets
a little lighter.
Speaker 4 (04:30):
What about whiskey, it's selling risky.
Speaker 7 (04:32):
Do you have to I don't mean sell your worlds,
but you have to adjust it to the American tongue
in order to make it really successful selling wise?
Speaker 3 (04:41):
Yeah, again, great question. You know there is people think
of whiskey as whiskey. Yeah, but the world of whiskey
is so diverse.
Speaker 6 (04:49):
Caters for so many different pockets, you know, whether you're
starting in Scotland or with Irish whiskey.
Speaker 3 (04:56):
And American whisky gits outs so.
Speaker 8 (04:57):
Many different styless Berman ry I have single mad but
now now potstill and every style has a unique flavor
combination that appeals to a certain type of.
Speaker 5 (05:09):
But but again, like without mentioning the name brands, yeah,
America that you're used to it something you already mentioned, Yeah,
is there is there one style that traditionally sells better bourbon.
Speaker 3 (05:24):
Bourbon is is king in court in America? Ry Is
is a far second.
Speaker 7 (05:30):
What's the difference in the two and how are they?
How are they how are they created?
Speaker 4 (05:34):
And it taste?
Speaker 6 (05:35):
Yeah, one of the biggest differences is purely indeed a gredients.
Speaker 3 (05:40):
You know, to be a bourbon you have to be
at least fifty corn with rye. Ry is the.
Speaker 6 (05:48):
Major eonent, and corn gives a really distinct flavor profile.
It's the sweet one of floral character that is really
synonymous with the burn styles. So you've got to be
fifty one percent born, You've got to be aged and matured,
in virgin oak casts in Ireland and Scotland we use
(06:09):
experban casts or casts have had a different spirit in them.
Americans very much, it has to be virgin oak, fresh,
brand new.
Speaker 3 (06:17):
It has to be aged for a minimum of three years.
Speaker 6 (06:20):
The different distillation to being pot stills or column stills
like these worlds are the ones in the corner, but
that is.
Speaker 3 (06:26):
What defines bur Rye. Similarly has to be h three years.
Speaker 6 (06:31):
But the majority of the Nashville or the ingredients is
the rise here and we get over fifty one percent,
and believe it or not, that generates a massive difference
in flavor. Sure, and the American palette, you know, the
mainstream music that they love is Burned because it's strong,
it's a punchy and has a really distinctive aroma and
(06:51):
character and flavor that he loves.
Speaker 3 (06:53):
What we're about, the music we make is is kind
of a hybrid.
Speaker 6 (06:56):
We're bringing styles of music that people would never think
of bringing together.
Speaker 3 (07:01):
Because the Irish is known for being smooth and meadow
bourbon Is is.
Speaker 6 (07:06):
Kind of hard, fast and furious, and I think come to.
Speaker 3 (07:11):
Night people are well, what, I don't think that would work.
Speaker 6 (07:13):
But when you've got a mouse to the center that's
recognized as the best in the world. He's able to
bring those flavors, those notes got music together and create
a grand new style which is winning finds and it's
frightening delicious.
Speaker 4 (07:27):
Honestly, you took the question and then you've blend it
into your answer.
Speaker 3 (07:30):
Beautiful.
Speaker 4 (07:31):
Okay, now here's where I can really use your help.
Let's say I'm gonna order this. Yeah, Okay, I go
to the bar, I saddleite. What can I order? That
doesn't make me sound like I have no idea what
I'm talking? Do I just order it meat?
Speaker 3 (07:45):
Do I order it? Old fashioned? Like? What is the what?
Speaker 4 (07:49):
How can I order it?
Speaker 5 (07:51):
Where anyone who drinks whiskey or anyone who hoots still
whiskey es quescially says that guy knows what you just doing.
Speaker 4 (07:57):
They don't ask you questions.
Speaker 6 (07:59):
Again, I think there's there's almost two answer stock question
and there's.
Speaker 3 (08:03):
The old world right back in the day, and.
Speaker 6 (08:08):
Whether you're talking about again Irons, Scotch American to certain extent,
if you went into a bar and you bordered it
not niche or not on the rocks, put in a cocktail,
people would pull off their chair and almost kick it out
at the bar.
Speaker 3 (08:23):
Sure, and I'll channel Brian arms Stiller.
Speaker 6 (08:26):
He always adequately puts it in the fact that you
are supposed to enjoy it exactly how you enjoyed were
We shouldn't tell you how you should drink it, now
we could.
Speaker 4 (08:37):
I got I understand it, understand it.
Speaker 5 (08:40):
But you know, like in the basketball world, like if
you use terms that our basketball terms, like we spot
a phony.
Speaker 6 (08:46):
Yeah, right, What I would say is, if you're playing
fifty bucks for bottle whisky, you want to take as
much of it as you kind of right, if you're
talking about a twenty dollars, it's like the cheaper the whiskey.
Speaker 3 (08:58):
Then you can add like, okay, well.
Speaker 6 (08:59):
I can try mixed and a different flavors, but to
get the full flavor experience, it's always good to try neat.
It does give you the full character, but when you
had an ice cube, it actually takes a layer of
the alcohol away and also deliberate traditional notes. So I'm
all the favorite. So first time ever you want to
(09:21):
kind of really get the full whiskey in its full form,
A little neat sap is good, and then.
Speaker 3 (09:27):
On the rocks it just takes a little bit of
that punch away and some whiskeys work.
Speaker 6 (09:31):
Really well in cocktails and if you like the cocktails.
So what you're drinking is an old fashion. Yeah, that's
literally ninety eight percent whiskey. So it's a cocktail, but
it's a whiskey cocktail. Basically, the recipe is there's a
little bit of sugar syrup, there's a twenty little bit
of bitters, and it's all whiskey. So you don't come
across as somebody doesn't know anything if you're ordering a good.
Speaker 3 (09:52):
Old fashion, but go probably whiskey.
Speaker 4 (09:54):
So one of the things I've learned. So I've been
in Wisconsin for fifteen months.
Speaker 5 (09:58):
Yeah, the level that since what they call them Wisconsin Fashion,
which you can have with either sweet branching yeah or
sour in the miss let.
Speaker 3 (10:07):
Yeah. How are you finding it?
Speaker 4 (10:12):
I mean like, look, I mean I'm not gonna lie
to yet. Like a sweet one does go down really easy.
But then you look around and you're like, did I
just order a gimlet?
Speaker 5 (10:20):
It's pretty easy, and I just you know, look, I'm
okay with myself and not you know, there's other I'll
drink a Celtsia drink.
Speaker 4 (10:28):
Every now and again.
Speaker 5 (10:29):
Yeah, right, sure, But I if I sat at the bar,
I'm gonna am I gonna get laughed at if I
order Wisconsin old Fashion Sweet.
Speaker 6 (10:39):
Definitely not in Wisconsin, in Minnesota, in Minnesotesota, that's.
Speaker 3 (10:43):
A good question. I think.
Speaker 6 (10:45):
I'm obviously from Ireland living in Minnesota for the last
few years, and every now and again I kind of
hear at bag.
Speaker 3 (10:52):
In Wisconsin fashon. I've only had gotten to try it
a few times. It's very different. Yes, it's much sweeter start,
it's much easier to drink.
Speaker 6 (11:00):
Yes, But I think in Minnesota they'll be like, we
can do that for you, but try our Minnesota oh Fashion.
Speaker 5 (11:05):
Okay, get more here from Ireland, Ireland, Scotland.
Speaker 4 (11:11):
What about the rivalry in the whiskey.
Speaker 6 (11:14):
It's been an interesting one that goes back centries. Sure,
the debate goes back to who actually invented whiskey.
Speaker 3 (11:22):
Scott's Well will say it was it was them, but Sorrish,
we know it was it was the Irish. We have
proof goes back.
Speaker 4 (11:31):
To the fruit Well. I mean that's this is this
is eighty six.
Speaker 3 (11:36):
We got the proof, so there's who started it.
Speaker 6 (11:42):
The reality is when you go back centuries, like the
Irish dominated the world with whiskey for for years. This
is pre pre prohibition. We were king of the world
in whiskey terms. We were supplying most of America with whiskey.
Speaker 1 (11:57):
Jamison was, you know, was the big brind back in
the seventeen eighteen hundreds, and the whiskey industry in Ireland
almost disappeared over a few years thanks to you guys
and the crazy laws you brought into pro mission.
Speaker 3 (12:14):
We had a little fight with our.
Speaker 6 (12:15):
English neighbors the Civil War, and we weren't great at
kind of planning for the future, so our industry almost
could completely wiped out. There's three desceneries left after pro
mission and going into the sixties, seventies, eighties, and we
saw amazing resurgence again thanks to largely to Jamison. But
(12:37):
there's always been this rivalry because the Scots, like the Scotts,
they like to appreciate whiskey with kind of a smoky flavor.
So if you ever had Scotch, it's double distilled. Usually
it's peded in terms of the barley, and it gives
you know, some some more subtle hints of smoke, some
(12:58):
it's just like you're eating a piece of a piece
of turf.
Speaker 3 (13:03):
Yes, I say that.
Speaker 6 (13:06):
You know, we use turf to heat our houses, not
our whiskey. So we like our whiskey smooth, triple the
stills and that that's kind of carried through to what
we're doing today with with Keeper's Heart.
Speaker 3 (13:18):
So I love a good Scotch, but I buy default.
I'm a nurse drinkers.
Speaker 5 (13:25):
Last thing that I've learned is that Guinness is different
and better.
Speaker 4 (13:29):
The closer you are to where it's produced. Right, That's
what everybody says, Right, the closer yard of that, you're
the best. Yeah, is whiskey than.
Speaker 3 (13:38):
It's not? It's not.
Speaker 6 (13:40):
My wife actually works for Guinness, very prioritism you'll cover,
So I know for a fact that, yes, when.
Speaker 3 (13:45):
I got home, it was ever like they want the lottery.
Speaker 6 (13:51):
Yeah, So Guinness at home tastes like incredible, it's magic.
And the glass whiskey travels because the moment you put
it in a bottle, it stops agent. So you know
they've they've found bottles in the Titanic that we're buried
at sea first for decades and pop them open.
Speaker 3 (14:13):
Taste it just as good as the fresh as the
day went into the bottle. So the moment you put
it in a bottle, it's it's a lever age. Then
don't put it in the sunlight. I don't expose it
to the extremes.
Speaker 4 (14:23):
For you're kind of your safe for for life is
your other Okay, last thing we have.
Speaker 7 (14:28):
We have three different Then we have the Irish whiskey,
Irish Bourbon, the Irish American, and then we have the potsta.
Speaker 4 (14:34):
Yeah okay, let's say that you can't do the triple header.
Speaker 7 (14:38):
Yeah, you can't do one. You have I know you
have more, but there's one bottle you're gonna give as
a gift for Christmas. You're gonna bring to that Christmas
party for your boss. Yeah, which isn't why.
Speaker 3 (14:49):
So the great thing about the portfolio that we have
is you can kind of lean into what you like.
Speaker 6 (14:55):
So if you're if I know you're an Irish whiskey drinker, dog,
this is gonna be your one because this is two
thirds are whisky, one third American rights.
Speaker 3 (15:02):
She's got the spice of the right and the smoothest
of the ours.
Speaker 6 (15:05):
It's like, oh, you're you're more of a bourbon drinker
you're gonna archist pratician the opposite.
Speaker 3 (15:10):
It's two thirds bourbon, one third artists, really sweet caramel
character of of bourbon. But then if I know that,
you know, I really like you as a boss because
you're a great boss, and you know.
Speaker 6 (15:22):
You're you've done well for me, I'm gonna give you
something special that that's brand new, that that people haven't
tried yet.
Speaker 3 (15:29):
We're not gonna give you the American blocks.
Speaker 5 (15:31):
Which one is the Lingerie of And here's a let
me look Landrette. They had discussions with my with my
girlfriend right which is the by Lingree.
Speaker 4 (15:41):
It's not really for her, it's like it's for you, but.
Speaker 5 (15:44):
Yeah, like we're gonna share it, got it which is
the one to which it's a present for them.
Speaker 4 (15:49):
But really, you're gonna you're you're gonna love.
Speaker 6 (15:52):
That, I think because this is our newest baby, and
we're gonna do a tasting of all after this.
Speaker 4 (15:58):
Which IM gonna film that tasting. We'll do it pre
pre and post post interviews, post interviews.
Speaker 3 (16:06):
Any change. But I think this one because it's it's
our shiny new toy.
Speaker 6 (16:11):
It's the one that has has brought me away because
it's so different before this came out.
Speaker 3 (16:16):
This was my baby because I'm my Rish. I love Orish.
We drink this every day. This is my every day whisky.
This is my you know, every day and special occasions.
Dogs in town. We're gonna take the American pops that
and enjoy drinking.
Speaker 4 (16:29):
Together, Daddy.
Speaker 5 (16:31):
I can't say how much I look forward to tasting
all these more than anything.
Speaker 4 (16:35):
Relationship and getting to know you, but also.
Speaker 7 (16:38):
Getting to know your passion from what you do and
like you light up that you're talking about it.
Speaker 4 (16:43):
I've learned more in the last twenty minutes than I
probably learned the last week.
Speaker 3 (16:46):
I love learning stuff. The launch, as we say in
Ireland's here's guys all right.
Speaker 2 (16:56):
That's it for a special edition of All ball My
Thanks to the folks, Thanks to Patty, Thanks to the
folks at Keeper's Heart Whiskey.
Speaker 4 (17:04):
Keep listening. More great content coming.
Speaker 2 (17:06):
A reminder of The Doug Gatlieb Show airs daily three to
five Eastern twelve two Pacific, Fox Sports Radio. iHeartRadio app
I'm Doug Gotlin
Host
Doug Gottlieb
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