Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So my listeners know that I enjoy I used to
drink quite a bit of Scotch and now I'm more
of a bourbon guy.
Speaker 2 (00:08):
I'll drink rye.
Speaker 1 (00:09):
American whiskeys are very very interesting, to get better and
more interesting every year, and we actually have some really
good producers of these products, distillers in Colorado.
Speaker 2 (00:23):
And I just saw a story.
Speaker 1 (00:24):
I just saw a story at the Denver Post and
a bunch of other places have it, but Denver Post
headline this Colorado whiskey was just named America's best single malt.
And the company is called root Shoot Malting and they're
in Loveland, Colorado, and joining us to talk about it
is Todd Olander, who is co founder of root Shoot
(00:46):
in Loveland.
Speaker 2 (00:47):
Hey, Todd, thanks for.
Speaker 3 (00:48):
Being here, all right, thanks for having me.
Speaker 2 (00:51):
Yes, super glad to do it. Is your brother, the
other founder.
Speaker 3 (00:55):
It's actually my dad, your dad, all right?
Speaker 2 (00:58):
Yeah? Who was it your idea? Yea, his idea at
the same.
Speaker 3 (01:01):
Time, how it was my idea. So yeah, we wanted
to diversify the farm and kind of go in to
the next generation and last our have our farm last
another one hundred years. And so we're like, how can
we diversify a little bit, and so that's when we
started looking into other ways to add value to what
we grow on the farm.
Speaker 1 (01:21):
You know that we're kind of the sorry to interrupt you,
that's a great story.
Speaker 3 (01:26):
Where kind of the malting thought came from. And then
so we've been selling to a bunch of about one
hundred and fifty customers in Colorado our malt to either
breweries or distilleries. And then also we've got the Spirits
brand that you were mentioning, the American singamallt whiskey that
we're making.
Speaker 1 (01:45):
Okay, so a couple of quick questions then, So first
of all, I love that I think I mentioned to
you that I've had on the show. The guy from
from Storm came down in Montrose, Colorado, and they won
a big ward as well. But his background is nothing
to do with farming. He was just interested in whiskey.
I love your story that, like you have an existing business,
(02:07):
something your family's been in for a long time, and
you're looking for a new line of business to make
it more I don't know, relevant, sustainable, larger, whatever word
you would use.
Speaker 2 (02:17):
I love that part of your story.
Speaker 3 (02:21):
Oh thank you. Yeah, now we are a farm first
is what we always say, and a maltause second, and
then a spirits producer third. So the Spirit's brand is
really just trying to kind of reach the public. It's
public facing. Its share the story of responsible agriculture and
just Colorado agriculture and what can be grown in Colorado,
(02:43):
which we think is an amazing place to grow small
grains and the grain that actually goes into these products.
Speaker 1 (02:50):
Okay, what do you grow on your farm?
Speaker 3 (02:54):
So barley, wheat, rye, and corn and those are all
going into either brewing or just filling. And then alfalfa
is another crop which we sell to local dairies.
Speaker 1 (03:04):
Okay, and folks, by the way, root shoot malting dot
com the website root shoot malting dot com.
Speaker 2 (03:11):
If you forget it, it's.
Speaker 1 (03:12):
Up on my blog at Rosscominsky dot com. So at
this point, are you saying that all of your production
goes except for alfalfa, goes into goes into making alcohol
either by you or by other people.
Speaker 3 (03:27):
Correct? Yep, Wow, that was the goal of the farm
is really to take advantage of these like the brewing
industry that's booming in Colorado. So now that the stilling
industry that's kind of following suit. So wow, the best
spears and spirits are coming out of Colorado, and a
lot of those have been produced with our grain, which
(03:47):
is really amazing feeling to know that what we've actually
been growing on our farm is now in a bottle
or a can or something. So it's it's really amazing
that it comes all the way back to the soil
that that we've been caring for over the last hundred years.
Speaker 1 (04:05):
Yeah, I mean a fifth generation family farm. I have
to say, I'll just say this to to listeners as
well as to Todd, Like, I thought this was gonna
be a fun story about a good Colorado whiskey, But
this story is way better than I thought it was
going to be. I just love what you're doing, and
I love the fact that you that you turned the
business that way, and that you can run a whole
farm providing stuff for making for for making alcohol, and
(04:27):
you just found a way to a kind of You're
you're almost in a different industry now, even though you're
still growing stuff. So let me let me follow that up.
Let me follow that up for a second. Does does
selling stuff that is going into making alcohol?
Speaker 2 (04:42):
What do you have to do differently?
Speaker 1 (04:45):
From selling what to and you know an outsider would
seem like the same stuff, but that's going into making
bread or whatever.
Speaker 2 (04:55):
You know.
Speaker 3 (04:55):
We we could just sell into the food industry, which
we've we've been looking to kind of get in to
that and diversify a little bit. But yeah, so, I mean,
obviously we have the malt house, so we have to
run all of that grain through the malting process, which
is three steps deeping, germination, and killing, and it takes
about seven days. So that's like the main difference of
(05:17):
like the call that we're producing to kind of change
the way the actual kernels are composed.
Speaker 2 (05:23):
So I'll get to that in a second.
Speaker 1 (05:25):
I know I want to get into that in depth
with you, but let me just get this one question
answered first. So do you grow the barley and the
wheat and the rye? Do you any differently than you
would grow it if you were growing it for another purpose?
Or do you do you use any different varieties of
barley or wheat or rye then you would use if
you were selling it into the food supply.
Speaker 3 (05:47):
Chain, Yes, for sure. Yeah, so we have the ability
to choose which grains we want to grow, so we're
constantly experimenting. So we have some heritage grain which is
from Denmark and Sweden, which is the Oland wheat that
we've been growing, So that's just had some rich history.
(06:08):
Our last name is Olander, so we were able to
source this grain from Sweden. And we're also the different
barley varieties that we're growing are really faced more on
flavor than they are anything else. So like that's our
our focus and our push is to like find the
best flavor in the grain. So we've done many many
(06:29):
trials over the years trying to figure that out.
Speaker 1 (06:32):
We're talking with Todd Olander, who is the co founder
along with his dad of Root Shoot Malting in Loveland.
Speaker 2 (06:39):
All right, so now let's go where you were going.
Speaker 1 (06:43):
I'm a nerd and I have made beer at home
all and I may again one day, and of course
use malten lots of things besides beer. Give us a
pretty good two minute course on malting.
Speaker 3 (07:00):
Okay, well, I'll just give you a little idea of
what happens on our farm. So we we harvest the
grain ourselves. So yeah, we harvest them and then it
goes directly to the malt house and we have some
large storage binds out back that how is about a
year's worth of grain, which is around three million pounds.
(07:20):
From there, we run it through a grain cleaner to
like size the grain and also clean out any like impurities, dirts, rocks,
things like that that might have gotten picked up while
we're harvesting. And then from there it goes into our
steeping vessel, which is basically just hydrating the grain. From
that point, we put it into germination vessels, and that's
(07:41):
where we're controlling the temperature of the germinating grain, so
it's continually put putting off heat and CO two, and
so we're making sure that that grain is being grown
in a very environmentally controlled humid condition. It's red around
sixty degrees. That happens for about five days and we're
(08:02):
just really monitoring how that grain is growing and then
and making sure that it doesn't overgrow. Then from there
we killn it. And the kilning is where a lot
of the flavor comes from, so where it gets your
bready or just really grain forward multi flavors. And then
(08:24):
depending on what temperatures we use in the kilning process
is when you get the darker malts, and so that
is where like stouts come from and that bitterness comes
from is like higher temperatures than the kiln. So that's
the quick and dirty.
Speaker 2 (08:38):
It's fascinating, it really is. So this is kind of funny.
Speaker 1 (08:43):
Actually, here are two texts in a row, just you know,
just a minute or two apart from each other. I
use root shoot in my beer, bruise good stuff. And
then the very next one, where can a home brewer
find their malt?
Speaker 3 (08:59):
So either Quirky's they carry us, and then oh man
putting me on the spot. Here the guys down south
dry Dock, those guys carry.
Speaker 2 (09:11):
Us as well.
Speaker 3 (09:12):
And then up in Fort Collins there's a brew Brew
I believe, or brew Brew Fort I guess.
Speaker 2 (09:18):
So you don't sell retail out of your phone, we don't.
Speaker 3 (09:21):
Okay, no, no, So you have to go to a
homebrew shop. And then if you look on our website,
it also lists where you can find our malts as
a homebrewer. All right, Northern Brewer carriers us as well,
so you can actually order it online.
Speaker 1 (09:34):
Do you have is there a spot on your website
and if not, maybe you could put one that has
where you've got a link to say buy our stuff here,
and then you could put a list or a link
to those places.
Speaker 3 (09:46):
Yeah, like I said, there it should be. I think
it's under our partners. There's a list of homebrew shops.
Speaker 1 (09:51):
Okay, products very good so far, and folks, you can
get started at root shoot malten dot com. A listener
wants to know. Actually, I got a couple of listener questions.
Do you grow organically?
Speaker 3 (10:03):
We don't at the moment. We are trying to go
in that direction. So we're growing regeneratively. I know that's
kind of a buzzword these days. Basically, we are trying
to protect the soil as much as possible, increase our
organic matter, increase soil toequestration. So we are grazing the land,
(10:24):
planting diverse cover crops, trying to do as much as
many things as we can to help protect what grows
our crops and uh and and really is what sustains
our farm is to protect the land and increase the
microbiology in it. And also yeah, just the soil health.
Speaker 1 (10:46):
Okay, we can let's say you got about got about
two minutes left. A listener I think is repeating something
you said before brew Hud at Hamden and Chambers. So
there's clearly somebody who's already already buying your stuff. Uh so,
do you guys do any kind of seasonal experimentation in
your process or is that something that's really done at
the breweries to make the seasonal this or the seasonal that.
Speaker 3 (11:12):
You know, We constantly are experimenting, like I mentioned before,
So we have like a munich wheat which nobody really carries.
That's like a wheat that's been killed at a higher temperature.
We have been growing this naked holess barley, which is
just something that's more for distillers. And then also we
(11:37):
have a roasted buck which is actually like a chocolate
malt for brewers, and we worked with Troubadour Malting in
for Collins to actually roast that for us. So we're
definitely experimenting alongside our brewery partners. They have something that
they're requesting, we'll do our best to kind of create that.
Speaker 2 (12:00):
All right, a lot of it.
Speaker 3 (12:01):
It's just kind of our brain child as well.
Speaker 1 (12:03):
All right, last stuff, And I actually thought this would
be like most of the conversation, but I love that
we got into the into the other stuff. So, I mean,
I found you because I saw this article about your
your whiskey winning an award. I got the London Spirits
competition for the best American whiskey. So just tell us
a little bit about your whiskey. What's it called, what's
(12:26):
special about it? Where can we buy it?
Speaker 3 (12:28):
Okay? Yeah, it's called just Reshoot Whiskey, so pretty simple.
And our website for that is Reshoot Spirits and there's
a store finder on there that you can click on
and it'll show liquor stores and then also restaurants that
you can purchase that. And yeah, that London Spirits award
was like really big for us. It's a really amazing
(12:53):
to be recognized as the best American single mount whiskey
in America, so as a shock to us. But basically
we work with Boulder Spirits in uh In in Boulder,
and they do the distillation for us, but we come
up with the grains that we use in that, like
(13:15):
the different ratios of malts that we use in that recipe.
So we do everything except for the distillation.
Speaker 2 (13:23):
Okay. And that website again.
Speaker 3 (13:26):
Root Shoots spirit.
Speaker 1 (13:27):
Root Shoots Spirits dot spirits plural yeah, Rootshoot Spirits dot com. Okay,
And you were just saying about aging finished your thought there.
Speaker 3 (13:36):
Yeah, So it's aged aged four years at a minimum,
so it's all bottled in bond and it's also a
hundred proof, So we wanted to take our time and
make sure that the whiskey was ready before we released.
Speaker 1 (13:47):
Its fabulous, really good, really good.
Speaker 2 (13:50):
I can't wait to try it.
Speaker 1 (13:51):
I'm gonna go, I'm gonna go find one, and then
you have to come down to the station and sign
the bottle for me. All right, all right, we'll do
and uh and I'll tell listeners at London. You know,
they most of these things they judge on a scale
of one hundred and roots Shoot whiskey got ninety eight.
I mean it's it's almost unheard of. It's pretty remarkable.
Todd Olander is a co founder, along with his dad,
(14:12):
of Rooth Shoot Malting and Lovelin.
Speaker 3 (14:14):
What were you saying, Todd, I mean we're surprised, as
as anyone else. So it's an honor to be recognized
in that competition.
Speaker 1 (14:22):
Well, congratulations on your success, and congratulations on the bigger
picture of having a vision of what you wanted your
farm to be and making it work. It's a great
business story, not just a not just a whiskey story.
Speaker 3 (14:35):
Yeah, I really appreciate you having me on.
Speaker 2 (14:37):
Thank you glad to do it.
So my listeners know that I enjoy I used to
drink quite a bit of Scotch and now I'm more
of a bourbon guy.
Speaker 2 (00:08):
I'll drink rye.
Speaker 1 (00:09):
American whiskeys are very very interesting, to get better and
more interesting every year, and we actually have some really
good producers of these products, distillers in Colorado.
Speaker 2 (00:23):
And I just saw a story.
Speaker 1 (00:24):
I just saw a story at the Denver Post and
a bunch of other places have it, but Denver Post
headline this Colorado whiskey was just named America's best single malt.
And the company is called root Shoot Malting and they're
in Loveland, Colorado, and joining us to talk about it
is Todd Olander, who is co founder of root Shoot
(00:46):
in Loveland.
Speaker 2 (00:47):
Hey, Todd, thanks for.
Speaker 3 (00:48):
Being here, all right, thanks for having me.
Speaker 2 (00:51):
Yes, super glad to do it. Is your brother, the
other founder.
Speaker 3 (00:55):
It's actually my dad, your dad, all right?
Speaker 2 (00:58):
Yeah? Who was it your idea? Yea, his idea at
the same.
Speaker 3 (01:01):
Time, how it was my idea. So yeah, we wanted
to diversify the farm and kind of go in to
the next generation and last our have our farm last
another one hundred years. And so we're like, how can
we diversify a little bit, and so that's when we
started looking into other ways to add value to what
we grow on the farm.
Speaker 1 (01:21):
You know that we're kind of the sorry to interrupt you,
that's a great story.
Speaker 3 (01:26):
Where kind of the malting thought came from. And then
so we've been selling to a bunch of about one
hundred and fifty customers in Colorado our malt to either
breweries or distilleries. And then also we've got the Spirits
brand that you were mentioning, the American singamallt whiskey that
we're making.
Speaker 1 (01:45):
Okay, so a couple of quick questions then, So first
of all, I love that I think I mentioned to
you that I've had on the show. The guy from
from Storm came down in Montrose, Colorado, and they won
a big ward as well. But his background is nothing
to do with farming. He was just interested in whiskey.
I love your story that, like you have an existing business,
(02:07):
something your family's been in for a long time, and
you're looking for a new line of business to make
it more I don't know, relevant, sustainable, larger, whatever word
you would use.
Speaker 2 (02:17):
I love that part of your story.
Speaker 3 (02:21):
Oh thank you. Yeah, now we are a farm first
is what we always say, and a maltause second, and
then a spirits producer third. So the Spirit's brand is
really just trying to kind of reach the public. It's
public facing. Its share the story of responsible agriculture and
just Colorado agriculture and what can be grown in Colorado,
(02:43):
which we think is an amazing place to grow small
grains and the grain that actually goes into these products.
Speaker 1 (02:50):
Okay, what do you grow on your farm?
Speaker 3 (02:54):
So barley, wheat, rye, and corn and those are all
going into either brewing or just filling. And then alfalfa
is another crop which we sell to local dairies.
Speaker 1 (03:04):
Okay, and folks, by the way, root shoot malting dot
com the website root shoot malting dot com.
Speaker 2 (03:11):
If you forget it, it's.
Speaker 1 (03:12):
Up on my blog at Rosscominsky dot com. So at
this point, are you saying that all of your production
goes except for alfalfa, goes into goes into making alcohol
either by you or by other people.
Speaker 3 (03:27):
Correct? Yep, Wow, that was the goal of the farm
is really to take advantage of these like the brewing
industry that's booming in Colorado. So now that the stilling
industry that's kind of following suit. So wow, the best
spears and spirits are coming out of Colorado, and a
lot of those have been produced with our grain, which
(03:47):
is really amazing feeling to know that what we've actually
been growing on our farm is now in a bottle
or a can or something. So it's it's really amazing
that it comes all the way back to the soil
that that we've been caring for over the last hundred years.
Speaker 1 (04:05):
Yeah, I mean a fifth generation family farm. I have
to say, I'll just say this to to listeners as
well as to Todd, Like, I thought this was gonna
be a fun story about a good Colorado whiskey, But
this story is way better than I thought it was
going to be. I just love what you're doing, and
I love the fact that you that you turned the
business that way, and that you can run a whole
farm providing stuff for making for for making alcohol, and
(04:27):
you just found a way to a kind of You're
you're almost in a different industry now, even though you're
still growing stuff. So let me let me follow that up.
Let me follow that up for a second. Does does
selling stuff that is going into making alcohol?
Speaker 2 (04:42):
What do you have to do differently?
Speaker 1 (04:45):
From selling what to and you know an outsider would
seem like the same stuff, but that's going into making
bread or whatever.
Speaker 2 (04:55):
You know.
Speaker 3 (04:55):
We we could just sell into the food industry, which
we've we've been looking to kind of get in to
that and diversify a little bit. But yeah, so, I mean,
obviously we have the malt house, so we have to
run all of that grain through the malting process, which
is three steps deeping, germination, and killing, and it takes
about seven days. So that's like the main difference of
(05:17):
like the call that we're producing to kind of change
the way the actual kernels are composed.
Speaker 2 (05:23):
So I'll get to that in a second.
Speaker 1 (05:25):
I know I want to get into that in depth
with you, but let me just get this one question
answered first. So do you grow the barley and the
wheat and the rye? Do you any differently than you
would grow it if you were growing it for another purpose?
Or do you do you use any different varieties of
barley or wheat or rye then you would use if
you were selling it into the food supply.
Speaker 3 (05:47):
Chain, Yes, for sure. Yeah, so we have the ability
to choose which grains we want to grow, so we're
constantly experimenting. So we have some heritage grain which is
from Denmark and Sweden, which is the Oland wheat that
we've been growing, So that's just had some rich history.
(06:08):
Our last name is Olander, so we were able to
source this grain from Sweden. And we're also the different
barley varieties that we're growing are really faced more on
flavor than they are anything else. So like that's our
our focus and our push is to like find the
best flavor in the grain. So we've done many many
(06:29):
trials over the years trying to figure that out.
Speaker 1 (06:32):
We're talking with Todd Olander, who is the co founder
along with his dad of Root Shoot Malting in Loveland.
Speaker 2 (06:39):
All right, so now let's go where you were going.
Speaker 1 (06:43):
I'm a nerd and I have made beer at home
all and I may again one day, and of course
use malten lots of things besides beer. Give us a
pretty good two minute course on malting.
Speaker 3 (07:00):
Okay, well, I'll just give you a little idea of
what happens on our farm. So we we harvest the
grain ourselves. So yeah, we harvest them and then it
goes directly to the malt house and we have some
large storage binds out back that how is about a
year's worth of grain, which is around three million pounds.
(07:20):
From there, we run it through a grain cleaner to
like size the grain and also clean out any like impurities, dirts, rocks,
things like that that might have gotten picked up while
we're harvesting. And then from there it goes into our
steeping vessel, which is basically just hydrating the grain. From
that point, we put it into germination vessels, and that's
(07:41):
where we're controlling the temperature of the germinating grain, so
it's continually put putting off heat and CO two, and
so we're making sure that that grain is being grown
in a very environmentally controlled humid condition. It's red around
sixty degrees. That happens for about five days and we're
(08:02):
just really monitoring how that grain is growing and then
and making sure that it doesn't overgrow. Then from there
we killn it. And the kilning is where a lot
of the flavor comes from, so where it gets your
bready or just really grain forward multi flavors. And then
(08:24):
depending on what temperatures we use in the kilning process
is when you get the darker malts, and so that
is where like stouts come from and that bitterness comes
from is like higher temperatures than the kiln. So that's
the quick and dirty.
Speaker 2 (08:38):
It's fascinating, it really is. So this is kind of funny.
Speaker 1 (08:43):
Actually, here are two texts in a row, just you know,
just a minute or two apart from each other. I
use root shoot in my beer, bruise good stuff. And
then the very next one, where can a home brewer
find their malt?
Speaker 3 (08:59):
So either Quirky's they carry us, and then oh man
putting me on the spot. Here the guys down south
dry Dock, those guys carry.
Speaker 2 (09:11):
Us as well.
Speaker 3 (09:12):
And then up in Fort Collins there's a brew Brew
I believe, or brew Brew Fort I guess.
Speaker 2 (09:18):
So you don't sell retail out of your phone, we don't.
Speaker 3 (09:21):
Okay, no, no, So you have to go to a
homebrew shop. And then if you look on our website,
it also lists where you can find our malts as
a homebrewer. All right, Northern Brewer carriers us as well,
so you can actually order it online.
Speaker 1 (09:34):
Do you have is there a spot on your website
and if not, maybe you could put one that has
where you've got a link to say buy our stuff here,
and then you could put a list or a link
to those places.
Speaker 3 (09:46):
Yeah, like I said, there it should be. I think
it's under our partners. There's a list of homebrew shops.
Speaker 1 (09:51):
Okay, products very good so far, and folks, you can
get started at root shoot malten dot com. A listener
wants to know. Actually, I got a couple of listener questions.
Do you grow organically?
Speaker 3 (10:03):
We don't at the moment. We are trying to go
in that direction. So we're growing regeneratively. I know that's
kind of a buzzword these days. Basically, we are trying
to protect the soil as much as possible, increase our
organic matter, increase soil toequestration. So we are grazing the land,
(10:24):
planting diverse cover crops, trying to do as much as
many things as we can to help protect what grows
our crops and uh and and really is what sustains
our farm is to protect the land and increase the
microbiology in it. And also yeah, just the soil health.
Speaker 1 (10:46):
Okay, we can let's say you got about got about
two minutes left. A listener I think is repeating something
you said before brew Hud at Hamden and Chambers. So
there's clearly somebody who's already already buying your stuff. Uh so,
do you guys do any kind of seasonal experimentation in
your process or is that something that's really done at
the breweries to make the seasonal this or the seasonal that.
Speaker 3 (11:12):
You know, We constantly are experimenting, like I mentioned before,
So we have like a munich wheat which nobody really carries.
That's like a wheat that's been killed at a higher temperature.
We have been growing this naked holess barley, which is
just something that's more for distillers. And then also we
(11:37):
have a roasted buck which is actually like a chocolate
malt for brewers, and we worked with Troubadour Malting in
for Collins to actually roast that for us. So we're
definitely experimenting alongside our brewery partners. They have something that
they're requesting, we'll do our best to kind of create that.
Speaker 2 (12:00):
All right, a lot of it.
Speaker 3 (12:01):
It's just kind of our brain child as well.
Speaker 1 (12:03):
All right, last stuff, And I actually thought this would
be like most of the conversation, but I love that
we got into the into the other stuff. So, I mean,
I found you because I saw this article about your
your whiskey winning an award. I got the London Spirits
competition for the best American whiskey. So just tell us
a little bit about your whiskey. What's it called, what's
(12:26):
special about it? Where can we buy it?
Speaker 3 (12:28):
Okay? Yeah, it's called just Reshoot Whiskey, so pretty simple.
And our website for that is Reshoot Spirits and there's
a store finder on there that you can click on
and it'll show liquor stores and then also restaurants that
you can purchase that. And yeah, that London Spirits award
was like really big for us. It's a really amazing
(12:53):
to be recognized as the best American single mount whiskey
in America, so as a shock to us. But basically
we work with Boulder Spirits in uh In in Boulder,
and they do the distillation for us, but we come
up with the grains that we use in that, like
(13:15):
the different ratios of malts that we use in that recipe.
So we do everything except for the distillation.
Speaker 2 (13:23):
Okay. And that website again.
Speaker 3 (13:26):
Root Shoots spirit.
Speaker 1 (13:27):
Root Shoots Spirits dot spirits plural yeah, Rootshoot Spirits dot com. Okay,
And you were just saying about aging finished your thought there.
Speaker 3 (13:36):
Yeah, So it's aged aged four years at a minimum,
so it's all bottled in bond and it's also a
hundred proof, So we wanted to take our time and
make sure that the whiskey was ready before we released.
Speaker 1 (13:47):
Its fabulous, really good, really good.
Speaker 2 (13:50):
I can't wait to try it.
Speaker 1 (13:51):
I'm gonna go, I'm gonna go find one, and then
you have to come down to the station and sign
the bottle for me. All right, all right, we'll do
and uh and I'll tell listeners at London. You know,
they most of these things they judge on a scale
of one hundred and roots Shoot whiskey got ninety eight.
I mean it's it's almost unheard of. It's pretty remarkable.
Todd Olander is a co founder, along with his dad,
(14:12):
of Rooth Shoot Malting and Lovelin.
Speaker 3 (14:14):
What were you saying, Todd, I mean we're surprised, as
as anyone else. So it's an honor to be recognized
in that competition.
Speaker 1 (14:22):
Well, congratulations on your success, and congratulations on the bigger
picture of having a vision of what you wanted your
farm to be and making it work. It's a great
business story, not just a not just a whiskey story.
Speaker 3 (14:35):
Yeah, I really appreciate you having me on.
Speaker 2 (14:37):
Thank you glad to do it.
The Ross Kaminsky Show News
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