Podcast appearances and mentions of Austin Nichols

Hey there screamers, as part of our coverage of this years Dallas International Film Festival, we sat down with filmmakers and cast members from a number of films. We'll be bringing those interviews to you every couple of days over the coming weeks. First up is Austin Nichols and Adrianne Palicki director and star of The Salamander King, a charming comedy about big ideas and a community of weirdos. enjoy the conversation. Support Why Does the Wilhelm Scream The Salamander King teaser trailer Keep in touch and read more at whydoesthewilhelmscream.com on instagram and threads @whydoesthewilhelmpod  Find out more about upcoming Fort Worth Film Club screenings and events at fortworthfilmclub.com and @fortworthfilm Support the next generation of film lovers at reelhousefoundation.org and on facebook reelhousefoundation Artwork by @_mosla_

Send us a textWhat happens when a master distiller's journey through the world of whiskey becomes a voyage of passion and innovation? Join us as Gregg Snyder, the mastermind behind Chicken Cock Whiskey, shares his fascinating career path, from his early days at Seagram's to his significant roles at Brown-Forman and Wild Turkey. Greg paints a vivid picture of how his father's love for bourbon shaped his palate and appreciation for whiskey, leading him to become a custodian of bourbon tradition while also embracing new adventures. And don't miss our exciting announcement about the upcoming Halloween podcast party, promising more tales of bourbon camaraderie.Gregg's narrative takes a turn towards brand creation, as he recounts his time as vice president of Austin Nichols and the inception of Russell's Reserve. Picture the scene: a surplus of aged whiskey and a historic opportunity to honor the legendary Jimmy Russell. Through Greg's insights, you'll witness firsthand the intricate dance between inventory management and creativity that gave birth to a celebrated brand. Discover the thought process behind launching Russell's Reserve and how it transformed surplus into a liquid tribute to a whiskey icon.In the realm of whiskey innovation, we explore the creative use of tea blends in proofing, introducing flavors that delight the modern palate. Delve into the nuances of Russell's Reserve's revered editions, savoring rich caramel notes and the complexity of barrel-proof whiskey. Celebrate the artistry of blending and the unique character of single-barrel selections, all while raising a glass to friendships and the skilled craftsmanship behind every bottle. As we toast to these shared moments, we remind our listeners to cherish the journey as much as the destination, all while looking forward to our Halloween special and more bourbon adventures ahead.voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com

Bourbon heritage month is upon us and a big milestone happened. Jimmy Russell just passed 70 years at Wild Turkey, this is such a epic event they are releasing a special bottle for the event. But first a word from our sponsors. Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== JIMMY RUSSELL'S70th ANNIVERSARY8-YEAR-OLD RELEASE Commemorative bourbon release honoring Master Distiller Jimmy Russell's 70th Anniversary with Wild Turkey making him the longest-tenured spirits Master Distiller in the world.  WILD TURKEY JIMMY RUSSELL'S 70TH ANNIVERSARY To honor Jimmy's incredible impact on the bourbon world, Wild Turkey is proud to present the limited-edition Wild Turkey Jimmy Russell's 70th Anniversary 8-Year-Old Bourbon. This collector-worthy release is an 8-Year-Old, 101-proof bourbon, with an additional blend of 8- to 9-year-old whiskeys, hand-selected from a few of Jimmy's favorite Rickhouses. Best enjoyed neat or over ice, this bourbon is a true tribute to Jimmy's legacy From his earliest days at the distillery sweeping the floors at age 18 to rising through the ranks to become Master Distiller, Jimmy has remained committed to crafting bourbon one way, the right way, even when it wasn't popular. In the 1970's and 80's when the bourbon industry was close to collapse, Jimmy stayed the course. 1855 Wholesale grocer Austin Nichols begins selling wine and spirits. The business would later go on to own and sell Wild Turkey. 1869 The Ripy brothers open their family distillery on Wild Turkey Hill in Lawrenceburg, Kentucky. 1893 The Ripy Brothers' bourbon represents Kentucky at the World's Fair in Chicago, Illinois. 1940 Wild Turkey Bourbon gets its name after a distillery executive shares his bourbon with friends on an annual hunting trip — of course, they were after wild turkey. THE RUSSELL EFFECT 1954 Master Distiller Jimmy Russell joins Wild Turkey. He learns his craft from becomes the third in a line of master distillers for the brand which includes second master distiller, Bill Hughes, and Ernest W. Ripy, son of the original distiller. 1976 Wild Turkey introduces the world's first bourbon liqueur, introducing a broader audience and attracting even more drinkers to the bourbon world. The liqueur would eventually lead to the creation of American Honey. 1981 Eddie Russell, son of Jimmy Russell, joins Wild Turkey as a relief operator and begins to work his way up the distillery ladder. 1991 Wild Turkey introduces our premium Rare Breed bourbon, one of the first barrel proof bourbons to hit the market. 1995 Wild Turkey follows it up with the launch of Kentucky Spirit, a single-barrel 101-proof bourbon, one of the only single barrel American whiskey offerings of the time. THE NEW VISION 2000 Master Distiller Jimmy Russell is inducted into the Kentucky Bourbon Hall of Fame. 2004 Jimmy Russell celebrates his 50th year at the Wild Turkey distillery. 2010 Eddie Russell is inducted into the Kentucky Bourbon Hall of Fame by his father, Jimmy Russell. 2015 Eddie Russell is officially given the title of Master Distiller, then making Jimmy and Eddie the only active father and son duo of bourbon Master Distillers in the world. 2016 Famed actor and bourbon enthusiast Matthew McConaughey joins Wild Turkey as Creative Director. 2018 Wild Turkey introduces Longbranch, a small-batch bourbon refined with Texas Mesquite and American Oak charcoals, and the first co-creation from Master Distiller Eddie Russell and Creative Director Matthew McConaughey. 2020 Wild Turkey introduces Rare Breed Rye, our premium quality, masterfully crafted barrel proof rye.  

Join us on our latest episode where we try booze made from other booze's trash...or Grappa.  What is this drink we are reviewing you may ask.  Grappa is made by distilling the pomace (a blend of grape seeds, stalks, and stems) leftover from the wine-making process.Is this drink good?  Is it worth the price tag? Should booze be made from other booze's trash? Only one way to find out...https://www.eataly.com/us_en/magazine/culture-and-tradition/discover-italian-grappa#newrelease #grappa #grapes #wine #pomace #drinkreview #podcast #isitworthit #arsenicculture https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arseniccultureThe Booze Made From Other Booze's Trash-E80https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Ep 176 Show Notes  Explore the intersection of digital innovation and chemical distribution with host Victoria Meyer and Austin Nichols, CEO of ChemPoint, on The Chemical Show. Austin shares his insights on the critical role of digital solutions in scaling business operations. Victoria and Austin discuss the difference between ChemPoint's supplier-centric model and Univar's broader approach, detailing how ChemPoint leverages digital marketing and inside sales to enhance efficiency and supply chain management. Discover how ChemPoint's unique value proposition targets strategic supplier relationships and digital optimization. Austin discusses the ongoing digital progression in the plastics industry, the impact of AI on distribution, and how remote work during the pandemic brought about transformative changes in company culture. Gain valuable perspectives on leadership, customer focus, and the significance of creating a culture of accountability in business success. Gain insights on the following topics this week: The evolution of ChemPoint: from Univar's digital platform to standalone chemical distributor Striking a balance in being "wholly owned" yet a stand-alone distributor  Right-sizing digital resources Digitization and the future of chemical industry distribution How is the chemical industry utilizing AI in business?  The evolution of work models: Facing challenges and strategies in remote work What is critical in leadership today?  Killer Quote: "At ChemPoint, we're not just focused on distributing chemicals; we're pioneering a digital transformation in the industry. By combining frugality with cutting-edge digital solutions, we're able to redefine efficiency and reshape how suppliers and customers interact. It's about creating a seamless, innovative experience that keeps us ahead of the curve." - Austin Nichols ***Don't miss an episode: Subscribe to The Chemical Show on your favorite podcast player.  ***Like what you hear? Leave a rating and review. ***Want more insights? Sign up for our email list at https://www.thechemicalshow.com  Wondering how we produce our podcast? We use Transistor to publish our podcast. Check it out here: https://transistor.fm/?via=victoria We use CastMagic.io to create Show Notes, Newsletters, Social Media posts and more. Check it out here: https://get.castmagic.io/ean5etivmzi1 We use Descript to edit and transcribe each podcast episode. Follow this link to learn more: https://get.descript.com/j0hyfup4gm0t 

ATX Season 13 Day 4 For ATX Season 13 - Day 4 and our shortest day of coverage, the team's schedule was still full up until the moment of our departure from Austin and back into our everyday lives. Paul attended a career retrospective and Q&A with actor Toby Huss, who was in attendance at ATX thanks to his role in Halt and Catch Fire and the cast reunion held earlier. You may not like all of his characters, but you have to love his skill and dedication to artistic expression. Mike had the first of two true "ATX moments" at the panel for The Way Home. He explains how he went into the panel with no information about the series and after hearing the passion the cast and crew have for their show, came away wanting to seek it out. Paul attended the "Breakout Award" ceremony and presentation to Devery Jacobs. Mike's second moment came at a "mystery guest" panel. Not every ATX season advertises the moments when celebrities show up and interact with fans - but those moments still seem to happen every year. This year they made it an official panel with guests Austin Nichols and Adrienne Palicki. Paul's final panel of the day and for the show was a SUITS retrospective with key members of the cast in attendance. Join us for a detailed and entertaining recap of Day 4 at the ATX TV Festival. Whether you're a TV enthusiast or just love behind-the-scenes stories, this episode is a must-listen! #ATXTVs13 #SUITS Past ATX Coverage 2024 Season 13: 1 | 2 | 3 2023 Season 12: 1 | 2 | 3 | 4 2022 Season 11: 1 | 2 2021 Season 10: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 Credits:  Music: “Summer Festivals Are Coming” by Infraction, licensed by Pod Clubhouse. Podcast Recorded and Produced at Pod Clubhouse Studios.

Join us as we take a trip down memory road to 1974.  We just happened to acquire a bottle of Old Taylor (86 proof) bourbon bottled that year.  Where did we find this diamond in the rough?  You could say it fell out of the sky...or ceiling.Joining us on this episode is a jack of all trades and a master of some (probably), our good friend Sam!*Due to some technical issues this episode is audio only*https://thewhiskeyjug.com/bourbon-whiskey/1986-old-taylor-bottled-in-bond-review/#bourbon #whiskey #rarebourbon #drinkreview #podcast #bourbonreview #isitworthit #arsenicculture https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture50 Year Old Taylor, Ceiling Aged-E70https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Hour 3---Wed. 4/24/24---J&J discuss Austin Nichols as well as Tigers recruitment of J. Quaintance + Norton Hurd IV, Team Thad Program Director, on NIL, Memphis & NIKE Hoops

Hour 1 --J&J Show Wed., 4/24/24---"Cap or No Cap" - J&J on Jayden Quaintance & Memphis Athletic Director job + Adam Chernoff, Right Angle Sports, live from the Dominican on the NFL Draft

In this episode of The Mixing Glass, Gregg Snyder joins us to discuss his career, legacy, and what it's like being the Master Distiller for Chicken Cock Whiskey! Gregg Snyder is currently the CEO of Distilled Spirits Consulting LLC and has over 46 years of experience and knowledge in the distilled spirits industry. Gregg has teamed up with Grain & Barrel Spirits and is currently the Master Distiller and consultant for Chicken Cock Whiskey.  Gregg is the former Vice President & Managing Director for Austin Nichols, Inc., dba Wild Turkey Distillery, and was the visionary behind the development of the Russell's Reserve whiskey line. At Chicken Cock Whiskey, Gregg brings a career's worth of knowledge to the brand as well. Gregg served as the former Director of Operations for Blue Grass Cooperage (currently the Brown Forman Cooperage).  He has also held numerous supervisory and managerial positions across the industry since 1978.  ----------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! 

It turns out (as you might expect) that one episode of Austin wasn't nearly enough! So he's back and this time he's answering tons of fan questions! Find out why there was so much confusion (even for him) surrounding his character, why he's not a fan of the moments that fans love most and what he still gets shamed about, even today!See omnystudio.com/listener for privacy information.

Austin Nichols is here with all the details regarding the inception of Julian Baker!  Find out about the drama that unfolded his very first day of filming, an on set crush-triangle, and why he sat by the phone waiting for a call to do the pod!See omnystudio.com/listener for privacy information.

The girls discuss the arrival of Austin Nichols to the show. They break down some amazing chemistry you may not have noticed. Plus, what happens when the show becomes a little too real?! It's a good thing you're here because there's a lot going on!See omnystudio.com/listener for privacy information.

To see our blog post about the Michters distillery click here!History of distilleryFounded by John Shenk, a swiss Mennonite farmer in Schaefferstown, PA in 1753Called the Shenk DistilleryMostly a rye productLegend is that washington purchased the rye for his men during their winter at Valley Forge"the whiskey that warmed the American Revolution."Mid 1800's purchased by Abraham Bomberger Now the Bomberger DistilleryHard times during prohibition had the shut the doors, but did return afterChanged hands many times, but in 1950's, Lou Forman was one owner, and created the Michters brandNamed by combining the names of his 2 sons, Micheal and Peter1989 is the end of the brand.  Owners go bankrupt and abandon the distillery1990's the name is back!Joseph J Magliocco and Dick Newman Buy the trademark to continue the legacyDick Newman Purple heart in the Marine CorpRan old Granddad, Old Crow, and Old Taylor for National distillersBecame CEO of Austin Nichols, distiller of Wild TurkeyJoseph J MaglioccoWent to Yale and Harvard LawHe drank a lot in schoolThey opened up shop in KY, and have 3 locations, a farm, the main distillery, and then a public distilleryBarrel processDried 18-48 months before useBarrels are toasted first, before any kind of charingThis draws out the sugars and creates the red lineAfter charing, the whiskey will seep through the char to the redline where the flavors areThe juiceEnters the barrel at 103 proof instead of standard 125 proofThis results in fewer bottles, but they believe better flavorThe warehouse is heatcycledThis creates more expand and contract through the same seasonCostly because it creates more angel shareChill filteredThey say instead of carbon filtering which removes flavorsProcess is different for each expressionSupport the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Join us as we sit down with Austin Nichols, the multi-talented actor, writer, and director. In this episode, Austin shares intimate insights into his journey, discussing standout roles from films like "The Day After Tomorrow" and "Wimbledon," along with his acclaimed TV experience in “Walker" and "The Walking Dead." Discover the craft of storytelling and character development as Austin navigates the creative process, offering a rare glimpse into his process.

Connor and Jordan wade through the next installment of the Dualstar cannon, a film with all the cinematic stylings of an in-flight movie, to discuss the consequences of hotel jail, the merits of Austin Nichols, and the absurdity of flying private in Mary-Kate and Ashley's  Holiday in the Sun. 

Join us as we track down and try a fully intact Vintage 1976 Oliver Hardy Ezra Brooks Decanter.  https://bourbonveach.com/2020/08/03/brand-history-ezra-brooks/#bourbonreview #allocatedbourbon #bourbon #dusty #dustybourbon #bourbonreview #rarebourbon #ourcynicculturehttps://www.youtube.com/channel/UCpEcWikZ55QHotmldjuKVawhttps://www.instagram.com/ourcynicculture/https://www.tiktok.com/@ourcynicculture?lang=enhttps://twitter.com/ourcynicculturehttps://www.facebook.com/ourcynicculturehttps://www.youtube.com/channel/UCpEcWikZ55QHotmldjuKVawhttps://www.instagram.com/ourcynicculture/https://www.tiktok.com/@ourcynicculture?lang=enhttps://twitter.com/ourcynicculturehttps://www.facebook.com/ourcynicculture

It's a One Tree Hill reunion on Whine Down this week when Austin Nichols stops by! Austin and Jana look back at some of their favorite moments from filming and we find out the secret that Austin used to help Jana cry for a scene! Hear the stories from Jana and Austin's time as roommates and discover what might happen in an OTH reboot! Plus, Austin opens up about baring all on his new role in HBO's “Minx”! See omnystudio.com/listener for privacy information.

Join us as we track down a bottle of dusty bourbon.  In this episode we try Wild Turkey 101, aged 8 years and bottled in 1982.https://rarebird101.com/2019/06/11/whats-a-dusty/#bourbon #dusty #dustybourbon #bourbonreview #rarebourbon #ourcynicculture

Out of about 5,000 community hospitals in the United States, almost 3,000 are nonprofit. More than a thousand are investor-owned, also called for-profit. The balance are owned by state or local governments.Nonprofit hospitals, like all nonprofit organizations, must have a charitable mission and for hospitals that mission is generally expressed as providing charity care and various benefits to the community.In exchange, nonprofit hospitals are exempt from various taxes, they can receive tax-deductible charitable donations and they may have access to tax-exempt bonds.There's a longstanding debate regarding whether nonprofit hospitals deserve the benefits they receive and whether nonprofit hospitals really behave all that differently from investor-owned hospitals.Jill Horwitz from the UCLA School of Law joins A Health Podyssey to discuss the similarities and differences in hospital behavior based upon ownership.Horwitz and Austin Nichols published a paper in the March issue of Health Affairs exploring the relationship between urban hospitals ownership type and which service lines they offer. They found that for-profits, nonprofits, and government-owned hospitals are all more likely to offer a service if its profitable but for-profit hospitals are overall more responsive to service profitability than nonprofits.If you enjoy this interview, order the March 2022 Health Affairs issue to get research on hospitals, health equity, care delivery and more.Listen to Health Affairs Pathways.Subscribe: RSS | Apple Podcasts | Spotify | Stitcher | Google Podcasts

If you're a 90's kid, then you know the power that Mary-Kate & Ashley Olsen held and what they mean to us. True icons of their time - so we HAD to break down one of their movies for this series! While it was hard to leave out some of our favorites from the 90's — Holiday in the Sun is one that we LOVE and boy oh boy, watching it as adults & then breaking it down was just laughable. From wanting to go to the Atlantis resort so badly to ride those slides, to Megan Fox's film debut to Austin Nichols pre One Tree Hill and the plethora of montage scenes — we could barely contain the tween feelings of watching this rushing right back. MK+A defined our childhood and even though their movies weren't big box office hits it was so fun to sit down and discuss this one!Find a little bit crazy on social!INSTAGRAMTIKTOKKALLIE - INSTAGRAMALL SOCIALS // LINKTREEEMILY - INSTAGRAMETSY - EMILY'S CARD GAMECONTACT US:email: alittlebitcrazypod@gmail.com

2015 action drama; Blunt Force Trauma, co-starring Ryan Kwanten, Freida Pinto and 2009 thriller drama; The Informers, a Bret Easton Ellis adaptation with all star cast.

2015 action drama; Blunt Force Trauma, co-starring Ryan Kwanten, Freida Pinto and 2009 thriller drama; The Informers, a Bret Easton Ellis adaptation with all star cast.

Expect the unexpected! When life hands you lemons, add vodka! In this week's episode Danny and Amber Zakem are talking about derailments in relationships. The setbacks in life can't be avoided, so Damber discusses how to handle that as a couple, ways to change your mindset, and how to enjoy relationship journeys in whatever way they happen. Quote: “Mouthful of Diamonds.” One Tree Hill, contributor role by Austin Nichols, season 8, episode 8, Warner Bros. Studio, 2010.

Join Patti Katter with her guests, Austin Nichols and Samantha Curbelo, as they talk about how they were bullied in their childhood because of their bodies that led them to pursue the road to fitness. Austin and Samantha were both on the heavyweight side in their early stages of life, attracting attention from bullies. Because of that experience, they strived to convert fat to muscle and are presently helping others achieve that too with their company, AS Fitness Coaching. Here's a breakdown of what to expect in this episode: · Fat-shaming: a common form of bullying · Body perception influenced by social media · Dealing with bullying through lifestyle changes · Diets are a waste of time! · Red flags that wave bullying in children · And so much more! ~ About Austin Nichols and Samantha Curbelo: Austin is a United States Marine Corp vet and has over eight years of experience in the health & fitness field. He specializes in muscle mass, weight loss, injury rehabilitation, nutrition, and bodybuilding. Samantha is a former athlete and powerlifter and has over ten years of experience in the health & fitness field. She specializes in weight loss, booty building, nutrition, bodybuilding, and mental health and wellness. Together, they built AS Fitness Coaching, an online coaching service where they provide one on one training, classes, weekly education, and 24/7 access to the coach, including nutritional plans, workout programs, and so much more. ~ You can find Austin Nichols and Samantha Curbelo on . . . Austin's Instagram: @austinmichaelnichols Samantha's Instagram: @samanthacurbelo AS Fitness Coaching Website: https://asfitnesscoaching.com ~ Connect with Patti! Website: https://pattikatter.com/ Online Shop: https://thepatrioticmermaid.com/ Instagram: https://www.instagram.com/pattikatter/ Facebook: https://www.facebook.com/pattikatter/ Don't forget to join The Wake Up with Patti Katter's private Facebook group. Listen to Wake Up With Patti Katter on all major podcast platforms. Interested in Podcast Editing Services or Interested in starting your own Podcast? Ask Patti for a Consult! Podblade:https://app.podblade.com/r/5KQLLY --- Send in a voice message: https://anchor.fm/wakeupwithpattikatter/message Support this podcast: https://anchor.fm/wakeupwithpattikatter/support

Robert & Rami talk Memphis Basketball with Austin Nichols.

Marcus Gronauer highlights the best moments from interviews throughout 2020.Jeremy Hunt (1:50-5:15); Antonio Anderson (5:15-9:15); Doneal Mack (9:15-16:40); Robert Dozier (16:40-23:10); Preston Laird (23:10-26:15); Trey Draper (26:15-28:20); Will Coleman (28:20-30:10); Austin Nichols (30:10-32:25); Tommy West (32:25-34:50); Danny Wimprine (34:50-38:45); Tom Hornsey (38:45-40:40); Joe Craig (40:40-46:45); Phil Mayhue (46:45-49:00).Follow us on Facebook, Twitter and Instagram @TigerTalesPod. ***1-click subscribe to Tiger Tales on YouTube***

Gregg Snyder, from Chicken Cock Whiskey, joined the podcast to talk about all things Chicken Cock and to share some of their bourbon and rye whiskey. We discussed the history of the brand, its revival, and plans for the future, including their relationship with the Bardstown Bourbon Company Collaborative Distilling Program. Most of all, Michael and Scott enjoyed getting to hear from Gregg about his experience and expertise at famous Kentucky distilleries, including Brown-Forman, Wild Turkey, and Jim Beam. We  hope you enjoy hearing from one of the legends of the bourbon industry. Cheers! Gregg Snyder spent nearly his entire working career in the bourbon industry.  And now he’s teamed up with Grain & Barrel Spirits to be the Master Distiller and Consultant to Chicken Cock Whiskey. Gregg Snyder has over 41 years of experience in Distilled Spirits Operations and other related industries. Notably, he’s the former VP and Managing Director for Austin Nichols, Inc., dba Wild Turkey Distillery and is credited with the development of the Russell’s Reserve line of whiskies.  In his role as Master Distiller for Chicken Cock, Gregg brings his knowledge of barrels to the table as well.  He’s former Director of Operations – Blue Grass Cooperage (now known as Brown Forman Cooperage).   And he’s held various other supervisory and managerial positions of increasing responsibility, since 1978, in every aspect of beverage alcohol operations at: Joseph E. Seagram and Sons, Brown-Forman Corp. Now that he’s teamed up with Chicken Cock, we think he’s not going anywhere anytime soon.   We appreciate everyone who has taken the time to give us feedback on our podcast.  If you enjoy our content, consider giving us a 5 star rating on your podcast app, leave us a review, or tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. Cheers,Scott, Michael & JakeThe Bourbon Lens   LINKS: Chicken Cock Whiskey: The Famous Old Brand The Chicken Cock Story Chicken Cock Whiskey – Grain and Barrel Bardstown Bourbon distilling for Chicken Cock Whiskey brand The Return of Chicken Cock Whiskey  Chicken Cock on YouTube

Episode 33 features Wild Turkey 101 Kentucky Straight Bourbon Whiskey. A standard bearer of American bourbon bottled at 50.5% ABV, or 101 proof. It retails for about $27 for a 750ml bottle. Enjoy this episode with some Wild Turkey! Wild Turkey's official website: https://wildturkeybourbon.com/ (https://wildturkeybourbon.com/) Brief Historical Timeline: 1855 - Companies that will become Austin Nichols are formed 1860s - The Ripy family is distilling whiskey near the present day site of the Wild Turkey distillery 1934 - Austin Nichols gets into the wine and spirits business 1940 - A sales executive goes on a wild turkey hunt and takes some bourbon with him 1942 - Wild Turkey as a brand is launched 1971 - Austin Nichols buys the distillery run by the Ripy family 1980 - Wild Turkey is sold to Pernod Ricard 2009 - Campari Group buys Wild Turkey 2011 - New distillery opens 2016 - Actor Matthew McConaughey becomes the brand's creative director and spokesman Key Cocktails: Wild Turkey goes great in any classic bourbon or whiskey cocktail, it's also well known to "improve the flavor of ice!" Here's the original cocktail, Wild Turkey's take on the Old Fashioned: Wild Turkey Old Fashioned: 2 oz Wild Turkey 101 Kentucky Straight Bourbon Whiskey 1/4 oz simple syrup 2 dashes Angostura Bitters Stir ingredients together. Pour over ice into a rocks or Old Fashioned glass and garnish with an orange peel. References: https://en.wikipedia.org/wiki/Wild_Turkey_(bourbon) (Wikipedia article on Wild Turkey) https://en.wikipedia.org/wiki/Alcohol_proof (Wikipedia article on alcohol proof) https://rarebird101.com/wt-timeline/ (Rare Bird 101 website timeline of Wild Turkey) https://www.youtube.com/watch?v=jmZZNbUsyt8 (Wild Turkey Bourbon Short Film with Matthew McConaughey) https://www.youtube.com/watch?v=Tfs5u3j4g54 (YouTube interview with Jimmy Russell) https://www.youtube.com/watch?v=Qmsqa22EYL0 (YouTube interview with Jimmy and Eddie Russell) https://www.youtube.com/watch?v=MSk2Z2H947U (PBS interview via YouTube with Jimmy Russell ) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

On this Thanksgiving week episode of Chill Filtered, Cole, Robby and Patreon listener Bryce Morita drink a classic bourbon, Wild Turkey 101. They talk hard weeks, Demolition Man, fast food, Austin Nichols, and Eagle Rare comparisons. On Whiskey World News, Robby reads an article about Jameson bottle Christmas trees. And on "What Whiskey Would You Choose?", the boys ask, what whiskey are you thankful for? Come join the boys with Bryce as they drink and talk and have fun on this special episode.

In this episode Tron (TronBonafide) & Dawk (LoveDawk) will discuss the upcoming 2020 Presidential Election. They will be joined by two Highly qualified young black individuals who are passionate when it comes to politics and have made their presence known and felt in local, state, and national campaigns. As young black creators It was only right that we spoke on this topic to provide more insight to our peers on a topic that's dire. Our two guest Austin Nichols & Rashida Williamson are highly decorated young black professionals who were able to break down some key information that some may find intimidating. Let us know your thoughts on the upcoming election after you listen to the show! Austin Drake Nichols, is a Native of Anderson,SC. He graduated undergrad at Coastal Carolina University where he served at the Student Body President and was also a 3 year member of the African American Initiative for Males as an AAIM Pioneer. He recently graduated from the South Carolina School of Law at the University of South Carolina. He is a Former Hillary for America Intern & Former Clerk to The Rutherford Law Firm (House Minority Leader -Todd Rutherford), current clerk to Judge Alison Renee Lee You can find Austin on Twitter @realAustinDrake & IG @__austindrake1 Rashida Williamson, is a South Carolina native and is currently a Scheduling Clerk at Hawkins Parnell & Young, LLP. She graduated undergrad at THE Clark Atlanta University where she was crowned the 29th Miss Clark Atlanta University for the 2017-2018 academic year. She was also crowned Miss Black Metro Atlanta for the 2018-2019 year. She currently is a full time student at Kennesaw State University pursuing her masters in Public Administration with a concentration in Governmental Administration. She currently resides in Atlanta to focus on educating her community about Georgia and the United State's political system after her experiences during volunteering, interning and working on political campaigns in Fulton County. Ms. Williamson established the New Freedom School, Inc. (NFS); a nonprofit organization dedicated to educating the African American community about the American politics, rights, and the electoral process with the goal of combating the overabundance of voter suppression within the American South. Ms. Williamson hopes to increase the black vote during the upcoming general elections and to encourage at least one young African American to run for political office during the next state general election. To stay up to date with Rashida you can follow her on IG @rashiduhhh You can learn more about the New Freedom School here & on IG @newfreedomschool Be sure to follow us on Instagram at @free.lunch.podcast Be sure to follow us on Twitter at @free___lunch >>> All of our links can be found here

We start the show with the story of two Michigan boys who found a wallet stuffed with more than $500 in cash. Rather than keep it, they turned it in to police. The Wayland Police Department announced that the boys, Logan Mishoe, age 14, and Austin Nichols, age 13,  would be honorary “Citizens of the […]

Marcus Gronauer brings on former Memphis forward Austin Nichols.1:45-4:26: Josh Pastner was the first coach to offer Nichols a scholarship4:26-5:22: Memphis at No. 7 Oklahoma State: Marcus Smart drops 39 points5:22-8:00: 2013 Old Spice Classic & Revenge Game vs. Oklahoma State8:00-9:40: Jimmy V Classic - Memphis vs. Florida9:40-11:50: Memphis at No. 12 Louisville & sweeping the season series11:50-14:00: College GameDay - No. 24 Memphis vs. No. 23 Gonzaga14:00-15:00: Stopping Montrezl Harrell15:00-17:50: 2014 NCAA Tournament17:50-20:30: Nichols’s sophomore year at Memphis & losing to CBU20:30-24:45: Nichols transfers to Virginia24:45-26:10: University of Memphis President David Rudd offers Nichols an academic scholarship to finish school and get his degree26:10-28:30: Nichols’s favorite memories as a Tiger28:30-30:10: Toughest guy to guard in practice30:10-31:40: Joe Jackson & Geron Johnson31:40-34:40: Nichols’s thoughts on Penny HardawayFollow us on Facebook, Twitter and Instagram @TigerTalesPod. ***1-click subscribe to Tiger Tales on YouTube***

Psycho (1960), Psycho (1998), Bates Motel...SO MANY versions of Norman Bates' story.   We explore these three adaptations of Norman sashaying through the Bates Motel! EDIT: *Jake mistakenly refers to Sam Loomis of “Bates Motel” as being played by Brian Austin Green. He is ACTUALLY played by Austin Nichols. --- Support this podcast: https://anchor.fm/fearthetalkingqueers/support

On the latest episode of the CavsCorner Podcast, we move to the other side of the revenue-sports coin and field a number of “what if” questions related to UVa basketball. In the first part of this series of episodes, we dive into the Renardo Sydney recruitment, what happens if the no call when Teven Jones was fouled by MSU in 2014 gets called, what would've happened had UVa not gotten Kihei Clark, the Austin Nichols experience, how this year's team would've fared in the NCAA Tournament that never happened, and much more.   Credits: Brad Franklin (@Cavs_Corner) David Spence (@HooDaves) Justin Ferber (@Justin_Ferber)    Visit CavsCorner now !   SIGN UP TODAY  and  check out our message board  to talk with hundreds of fellow Wahoo fans about all things UVa sports!   Links: Our Favorite Games: UVa won a wild one in 2017 to secure its postseason return   Kelly Poppinga talks offseason work, young LBs, and more   Breaking down the QB situation on Virginia's roster   Three key takeaways from Bronco Mendenhall's presser

Joseph and Dayne talk with Austin Nichols and Alex Mende to find out what it's like for law students and recent law school grads in the COVID-19 pandemic. Find out how their classes wrapped up and hear their thoughts on the this year's bar exam and graduation ceremony plans.Follow Direct Examination on Twitter, Facebook and Instagram.Send questions or suggestions to directexaminationpodcast@gmail.com.Theme music by 630 Band.DISCLAIMER: The information on this podcast (1) does not establish an attorney-client relationship; (2) is only for general information; (3) does not constitute legal advice; (4) cannot be cited as legal authority; and (5) cannot replace the advice of an attorney licensed in your jurisdiction who has reviewed the specific facts of your case. Please note that the information on this podcast is not a description of the attorney’s quality of representation and is not a guarantee of a specific result. Any result achieved on behalf of a client in other matters should not create any expectation of a favorable outcome and does not necessarily indicate that similar results can be obtained for other clients. Nothing contained in this podcast is intended to compare our services to the services of any other law firm or lawyer, or to imply any specialization in an area of law. The publication of this podcast is not intended to constitute the practice of law in any jurisdiction in which no attorney in the podcast is licensed to practice, nor is it intended to solicit legal representation of anyone in any such jurisdiction.

Austin Nichols joins the show in order to defend the entirety of the east coast. The Maryland native also talks about his experience in a long distance relationship, and mid-pod I made it on the TikTok For You Page!!!!

Penny & Sparrow is a folk music duo from Austin, TX. On their tour through Louisville, Andy Baxter and Kyle Jahnke, the talented guys behind the band, stopped by for a few bourbon pours. We talk about life on the road, their musical creation process, and how their fans give them bourbon at shows. You can catch their latest album, Finch, wherever you stream your music. Show Partners: * Barrell Craft Spirits is always trying to push the envelope of blending whiskey in America. Learn more at BarrellBourbon.com. * Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. * Distillery 291 is an award winning, small batch whiskey distillery located in Colorado Springs, Colorado. Learn more at Distillery291.com. Show Notes: * Pappy Map retires: http://bourbonr.com/blog/pappy-van-winkle-release-map-retires/ * This week’s Above the Char with Fred Minnick talks about the holidays. * How did you all get into music and start the band? * Where does your inspiration come from? * What is your craziest moment with a fan? * How did you get into bourbon hunting? * What bourbon got you hooked? * How does the band work when you live in different states? * Who is the messy one? * What's it like on the road? * What do you listen to on the road? * Have you been on the Bourbon Trail? * Where do you go when bourbon hunting? * Do you ever get free bourbon? * How did fans discover your were into bourbon? * What does it mean to you when someone says your music has changed their life? * Where did the name Penny & Sparrow come from? * Was there a moment where you felt like you made it? * Tell us about your latest album, Finch. 0:00 We like to call ourselves rose a rock occasionally was a rock yeah sleep folk sleep. Good music to procreate to Yeah. Yeah, these are the things that we call Yeah, we discover music as like nobody's working out to Penny and Sparrow like, at least to the best of our knowledge nobody's getting a good pump while they listen to your workout as a stroll. 0:32 Welcome back, everybody. It is Episode 228 of bourbon pursuit. I'm Kenny. And here's the news. The dates for the Kentucky bourbon festival 2020 have been announced. It will take place on September 16 through September 20 of 2020. The festival which draws novice and experienced bourbon lovers to Bardstown, Kentucky every year will celebrate the storied history of distilling America's native spirit during National bourbon Heritage Month. Tickets for the Kentucky bourbon 1:00 festival will be made available for purchase during the summer so make sure you continue to visit Kentucky bourbon festival at KY bourbon festival.com. To stay up to date on all the latest festival happenings and developments. Now for some pursuit series news Episode 15 is now hitting retail shelves across the state of Kentucky. If you're interested in getting a bottle, pay attention because here's the small list of stores that our distributor gave us so you can go out and find your own. Westport whiskey and wine, the party source go big blue liquors depths, fine wine, Ernie spirits bind pig bourbon market, the brown hotel and the brown barrel. We appreciate all the support for going out there and buying a bottle and we hope to bring more here in the future as well. Now it's a sad day in the bourbon world is Blake from bourbon or calm is announced that he's retiring his Pappy release map. It's something that many people around the country including myself used over the years to kind of know when Pappy was gonna be hitting in my state. And Blake he puts it all out there. 2:00 His latest article, that it's time to stop because there's a rare chance that you will ever get it. And if you do, the odds are you are not going to be paying MSRP. He also kind of throws a quick jab in there saying that Sazerac rock really isn't doing anything to prevent counterfeits, nor are they doing anything to stop stores or distributors from playing this game. And you can read more about this in this article within our show notes. Now for today's podcast, I met Andy and Kyle the guys that are behind the band, Penny and Sparrow for the first time back at the 2019 for castle Music Festival in Louisville, Kentucky. I won't ruin the beginning of the podcast for you. But besides being great musicians, and also being incredibly funny, these guys are also really into bourbon. And I'm going to anticipate that after you listen to the stories that these two have to tell about their life on the road, their creation process, and of course, their love for bourbon. You're gonna become a fan as well. Now, it's time for Joe to tell us a little bit about barrel 3:00 spirits. And then you've got Fred Minnick with above the char. 3:05 Hi, this is Joe from barrell craft spirits. We're always trying to push the envelope of blending whiskey in America. Find out more at barrel bourbon.com. 3:15 I'm Fred Minnick, and this is above the char. We're coming up on the holidays. What a wonderful time of year you have your family and your friends together. And you crack open the cork. You pour a little bourbon in your glass, you sip by the fire. It's so magical. It's so wonderful. I absolutely love the holidays. But here's the here's the kicker of it all, is that it is not easy to buy bourbon for people anymore. For God's sakes, I'm trying to figure out what to get some of my friends who I always get bourbon and they get everything already. So here's my recommendations for 4:00 Want to buy your friends who are bourbon fans? Come down to Kentucky or find someone who's in Kentucky and buy private barrel selections. I mean truly, and honestly, those are the best possible gifts that you can get because they are unique. They are unique to that particular store. And if you don't know what a private barrel selection is, it's when a liquor store or a club goes to the distillery and they actually select a barrel of bourbon that is bottled specifically for them. You'll see their sticker on it and then when you give that as a gift to somebody, you can tell them you know, that's one of only 75 or 200 bottles of that bourbon it when that bottles gone, you'll never have any of it again. And in fact, you don't have to go to Kentucky you'll find that whether it's a total wine or a local liquor store in your market or a big chain like Kroger, you'll find that there are excellent private barrel selections there. Just walk up to the cash register and say hey, you have any private 5:00 barrel pics. And if they look at you like you're crazy, you know you're in the wrong store. So hopefully by now if you're listening to this podcast, you've already found your bourbon store. And if you don't have your bourbon store, just ask us in the comments where you should be shopping. And that's this week's above the char. Hey, if you have an idea for above the char hit me up on Twitter or Instagram, hey, even my YouTube, just search my name Fred Minnick. Until next week. Cheers. 5:32 Welcome back to that episode of bourbon pursuit the official podcast of bourbon. Kenny here today just in the basement recording studio, but this is going to be an opportunity that we rarely get. I mean, it's an opportunity where we are trying to find new guests that are able to bring a new dynamic to the podcast. You know, we've had WWE superstars on before and today we're going to have a music artist on that. me you've maybe heard of and if not, you're going to learn more about them too. 6:00 Day. But I want to tell a quick story of how we all kind of got connected here. So, you know, we're starting to get involved with a lot of more music festivals, and, you know, for castle, bourbon and beyond, and so on and so forth. And when you do that, you get put on a media list. And with the media list, you kind of get spammed with a lot of band managers and PR people. And it's usually pretty generic. Sometimes it'll say like, hey, and then they'll be like a variable that says, like dollar sign, insert name here. And it says, like, you got to meet these people. They're great. You can see you can see him on stage at this time. And let me know if you want a chance to have them on your podcast or have them on, you know, maybe in your newspaper article because they don't really tailor it. It's just, you know, just something generic that goes out. But you know, shout out to Joe, Joe's, the PR manager for Penny and Sparrow. And he sent me a very personalized email and it kind of started off and saying like, Oh, hey, like, Listen, these guys are actually like really into bourbon. And that's kind of what kind of kick this off because usually people's 7:00 You know, you gotta have mon like, okay, sure what are we going to talk about? music that is because if we don't have any shared interest in bourbon, this is going to be a pretty, pretty lame for a bourbon podcast. And so we took an opportunity I said, Yeah, that's that's awesome. Let's go meet these guys so we had an opportunity to sync up at four castle after their set. And we talked and I mean, we talked for probably a solid 30 minutes there and I think we just we there's there's magic I mean, there's there's something was happening right all the all the stars were aligning, and, and we really kicked it off. And these guys are huge bourbon nerds. They're really into it. Plus, they make great music. And so I'm happy to be able to introduce these two guys to the show. So today, we've got Eddie Baxter, and Kyle Yankee. They are the duo behind Penny and Sparrow which has been featured in Rolling Stone and they're also came out with the latest album Finch. So fellas, welcome to the show. Hello. Thank you for having us. Greetings to you constant listener. 7:58 So, you know, I couldn't be 8:00 Usually like talk about bourbon like as we usually go into this like it's because we usually have a master distiller somebody get coming on but you know you guys bring a different dynamic to this so we'll talk about bourbon here in a little bit. I kind of want to learn more about you all like talk about the origins of the band. Maybe talk a little bit more about the type of music y'all do as well because I know it's kind of it's like folk music maybe like iron and wine mixed into it kind of talk about like, where you all get your you know, your vibe and everything. folk music iron line is very, very good. A good comparison. We like to call ourselves rose a rock occasionally was a rock Yeah, sleep folk sleep. That's good music to procreate too. Yeah. Yeah, these are the things that we call Yeah, we describe our music as like nobody's working out to Penny and Sparrow leads to the best of our knowledge. nobody's getting a good pump while they listen unless you enjoy your workout as a stroll. Yeah, cuz that is what we can provide a good stroll soundtrack can do that. We started doing music and 9:00 College because I needed a place to stay. My wife knew this guy and 11 other guys that lived in this huge house. That was basically a shithole frat house. 9:10 By the way, not at all. I'm just letting you know this was that many people in a small space with very little air conditioning is filthy is filthy. So I moved in and Kyle and I pretty quickly found out that we both liked music and both sounded pretty okay when we sang together. And man, the rest as they say sort of history. We just kept plugging along and on a small home rig that his mom and dad got him for Christmas, we recorded our first song with the sheer expressed intent of having music that our kids could someday listen to. And here we are eight years later with no kids. 9:46 That's pretty cool for one day they'll listen to it. Yeah, if we procreate Yeah, they'll be able to hear it. They'll be able to they'll be able to get down on it. But I mean that your all's vibe like what you all do. You know I think I read that you make serious songs, but you're not very serious people. 10:00 All right. And that's kind of like the kind of vibe y'all put. I mean, we were down here talking before we started recording here. And we were just cracking jokes left and right. So kind of talk about the music, like where the inspiration comes from the lyrics, everything like that. Yeah, we that's I mean, what we mainly try to do is write basically autobiographical songs, things that we're working through things that would be cathartic to us. 10:26 But that's usually the more internal stuff, which is great. I mean, we talked about it all the time. It's the the deeper conversations Andy and I have. 10:35 But yeah, I mean, I don't we don't live in that part of our we have, I feel like the majority of what we do is, as humans is just light hearted. Yeah. And I remember years ago, when we started doing this, we started taking ourselves really seriously on the front end, right? Like we were we featured ourselves being serious guys writing heartfelt music with good lyrics and the least on stage. Yeah. 11:00 So we'd show up to these shows, and then we would, you know, barely move an inch and not talk and not laugh in between songs just to try and, you know, sing our ass off. And then I remember my dad talking to us after a show one time and more or less said, Jesus Christ, let him come up for air. I think the point he was getting at was like, Look, this isn't who you are, when you're not onstage like, this is sort of more of a character, you're creating this overly serious, you know, facade. So just do you see like that I didn't raise an overly sensitive son that would happen to all that he definitely raised an overly sensitive side is true, he did do that. But he also raised a sort of a goofball as the his old man. And so for what it's worth, it felt so much more free just to be the same person on stage and off. So the same dumb shit jokes that we make in the van is what you get here on a podcast is what you get on stage and we do a show and that feels really nice. Yeah, I mean, I had the opportunity last night to go and check you guys out on the show because you guys are doing your your nationwide tour right? 12:00 Now and I know it's going to be finished by the time this this wraps up. But it's funny because you all you mean exactly exactly what you just said, right? It's it's serious songs, and then you all bring this different vibe to it where you like you try to bring it up lifting. I mean, at one point, Andy, you're doing this thing of like, All right, let's get the clap. Let's get the beat going. And then you would raise your hands slowly, slowly need said as I raise my hands. I want to see your hands in the air. And then when I make like this musical cue of like, stop, everybody stop. No, I don't want to see repeat. And it'd be great job too. Yeah, really impressive. Yeah. And I think I even told him when I do that, I want you to shut the hell up. Yeah. Which is aggressive to say to a crowd of paying customers who came to see you do a thing, but really, that just point needs to be gotten across. And they do they went into it. It's awesome when people are I mean, maybe it's because it's bourbon country. Everybody was slightly hammered, but they really they bought in which is nice. Yeah. I was about to say how many venues do you go to and there's like four roses posters just blasted everywhere over like Morgan headliners last night. Oh, dude. It's this is a different 13:00 chunk of the country okay like people here get the brown water and they're down with it as are we but I feel like we had three gifted bottles to us last night and they were all good Oh really? Yeah they were all nice we had an eagle rare we had a Woodford double oak forgetting one from a another distillery but we got gifted these bottles and I was like, man, it pays to play in Louisville. Yeah, so good. That's awesome. And yeah, free bourbon is always the best bourbon. It's a great bourbon. Yeah, it tastes better. Yeah, that's what we're down here to we were sitting there sampling from my bar before we started here. We had started with some dusty and I think we got we got Booker's right here is what we're sampling on right now. So that's a fact and constant listener. You should know that. We are in a layer. It's not just a studio, we are in a bourbon layer. There is lighting fixtures made out of barrel hoops. There are thousands of bottles surrounding it thousands. Like if it's a powder keg in here, one errant match and the whole blocks going up in flames. Yeah, we're gonna make sure we don't have a gas leak little bit later. He just 14:00 Right, yeah, positive of that. 14:02 And so, you know, the music is fun and it's interesting and you all are been going and I kind of want to talk a little bit more about, you know, the road and the tour because I'm sure you've got fans. I remember there was one fan last night and I think she tried standing up or waving she was she was on the right side about five rows back and every song she was just going crazy. What's your craziest like fan moment that you've had? That's a good question. I'm really good one you know, Skid Row comes to mind. Yeah, Skid Row probably comes to my most likely that mean Andy with a fan 14:36 who loved our stuff. The the man had a few too many drinks and was kind of shifting between being extremely excited and happy to see us like tears of joy seeing us and telling us how much he loved us to literally almost throwing punches at us. And he had some just Jacqueline 15:00 Hi, I'm going on while we were there, oh, he was a psychopath. And he shall remain nameless. But he went by will actually this is not on his birth certificate. So I think it's safe to say this. He introduced himself as joke. That was his name. Yeah. So rule number one. Yeah. Don't be friends with anybody named john. Sure. Yeah. But junk like Kyle said and met us with tears in his eyes saying I'm so glad we got you here. I'm so glad we got your you're going to show them you're going to show them and saying a lot of nonsensical like the hell does this guy mean? So Kyle, and I basically consoling him. Yeah. While he was meeting us, which was really sweet. Like I took it. We're here. We're here. Thank you. So we're also glad you're here. Thank you for this is a gig, right? Yeah, we can still play. And he then proceeds to, you know, basically ask us a really basic question. Like, you know, how far was a draft day? And he's slurring over himself. And as Kyle goes to answer the question, it was just act it out. Yeah. Let's just do a little role play. Yeah. Okay. We're used to this. Yeah. Okay. You I'll be 16:00 junk UBU Okay, and how how long was draft today? Oh the drive Shut up. fuck up, dude. 16:10 So the important parts of that interaction dude, buddy, buddy that's it. Yeah, I took away that took away that's the most important thing that you could Garner from that story is that he said shut the fuck up dude, buddy. And we have ever since us dude buddy as the perfect you know, hey, screw off they want to call somebody and that was with a fan so I don't really know what to do with that other than Hey, thanks, john I'm glad to exist in this weird world of ours. But no no crying outrage like on stage when you're up there and he was just cool calm and collected in a seat. Oh, no, there's no Well, there were some crying outrages he kept screaming out the phrase make them wonder over and over, which we still to this day are not sure what he meant by that. But we're doing our best still junk. If you're listening to this. We are trying to make them wonder every night every night. I think that's 17:00 That's the new lyric to our new new title though new song is what it's got to be. Yeah, it's totally true meta man named junk in Skid Row. We're going to make them 100 mega one day we are eight years later still making them. 17:13 Oh man, that's fantastic. So I guess we'll we'll kind of shift a little bit and we'll kind of talk about bourbon. So kind of talking about your all story with bourbon like, Where are you introduced to it? How did you kind of get into it? Because you know, Kyle, I know last time we talked it you know, you're part of like the r&d next and we talked you're part of like the the hunting party now like you're searching for bottle bottles and stuff. So I think we both got started, I guess similar in time, our our manager Paul's a big collector of bourbon. And he's got this thing called the steel speakeasy, which is really rad. And he was the one who showed us for the first time like, Hey, here's the really nice stuff. You've had a lot of the shitty stuff. Let's try some really good things. And I'm going to talk you through some of the taste notes, some of the flavor profiles just 18:00 Some of them get you get your feet wet a little bit. And I took to it really fast really enjoy it as this Kyle and for me one of the things that keeps me sane on the road is hunting for two things, where books and bourbon so I'll go to liquor stores just along the highway as I'm driving in the van or used bookstores and it's just really neat once you've been introduced to how big this world is. how big the world of dusty hunting is how big the world of rare bottle hunting is, and raffles are like the secondary market when you get invited into that and you see how crazy it is but also, you know, the community family aspect of people tagging you in a thing because they know you like Booker's 20th anniversary or they know you've always wanted to find the Booker's right bottle and so they tagged you in when they thinks a decent price in the secondary market. This world's huge man. And so once we got our feet wet into it, it was sort of snowballed from there and now, and now I'm a moderate alcoholic, and I really like bourbon a whole lot. That's where it's thermometer. It's good. 18:59 Good lottery 19:00 Good don't go over that that edge right? Yeah, that's all I need to worry about. Do you think like how early on when we were down in the speakeasy were you overwhelmed a bit when we were like down there with 1000 and a half bottles known because you and Paul are my Sherpas? 19:14 You guys tell me everything I need to know about. 19:18 I love that answer. Yeah, thank you. I felt comfortable. calm. You made me wonder down there. That's that's how I wanted your first experience. Be. I was it was I tender and affectionate Ender? Yeah. Oh, I'm sorry. Laughing that's how that's Yes. No, that's how your first time should be tender. Whisper the notes. Yeah, it was a bourbon into my hand and give me a soft, gentle kiss on the cheek. Got It's hot. And I'm glad that I didn't know 24 proof 19:50 tenants. 19:55 Man, we just fell in love with it pretty early on and now it's on the writer every night. 20:01 It feels neat to be able to try local stuff and and go by I love baby distilleries. I've got like this massive affection for seeing someone knowing that the craft took so many years to make, like there are these people who gather buddies together started a small distillery, and all of a sudden, they're like putting juice and barrels, and they have to wait. It's a waiting game, and they hope and their fingers are crossed. And so when good stuff comes out of that, I know that for me, it's inspiring because I know what it's like to crockpot a creative idea and wait for it. And that hoping is part of the thing that you're doing, whether it be making music or making booze like you just have a hope you really desire to make a good thing. You put everything into that you can knowledge know how expertise, advice from other people, and then you sit and you wait and hope. And I have a lot of value for that. Which is one of the things I think I'm drawn to bourbon about and baby distilleries, because I think that that's hard to do. And it's risky as shit, man. Oh, yeah. And that's good. That's cool to me. I love that. Well, Andy, I mean, what 21:00 can talk about more about what was there like one bourbon or anything like that that got you kicked or hooked on it or anything like that. Like there's Oh yeah. So kind of talk about what that what that was. It was Booker's for sure it's my favorite to this day. I mean, the way that I always when people ask us our answers the same we both love Booker's and my usual response depending on who I'm talking to with why I love it so much is a the nostalgic pull of it being the first fancy bottle that someone bought me like the first fancy ish bottle and being blown away by how spicy it was. And I tell them the reason why it's my favorite is it it's a it's a bourbon you can have three ways. It's three Bourbons in one bottle. You that is a totally different flavor profile, if you haven't need versus how you have that with a drop of water swill let it open for a minute versus having a couple cubes in there. I mean, you are literally changing the flavor complexion three totally different ways. And as the ice melts, you're going to get a fourth and fifth and six depending on how long you sip on it. 22:00 So any chameleon bottle like that, that exists I'm fond of, which is normally Why go for the hazmat shit. I'm just a huge fan of high proof stuff like that a chameleon. I like that I don't think I've ever heard that one I'm Can I steal that you can share science yours now I'm gonna go ahead and pour in the ship for me and it's all yours will keep going. 22:19 So, Carl, what about you? I mean, I know he said, You know, he said he'd like Booker's as well. But I mean, was that your first introduction was somebody that said, like here drink this hundred 25 proof stuff. You're gonna love it. So I remember Andy and 2011 when he was like, man, I think I like bourbon. That's, that's great. That's really cool. And at the time, I didn't know too much about it. I just started doing a text message. Really? sweet man. Yeah, thanks, man. Cool personal epiphany. Yeah, enjoy a good Tuesday. And I remember you would you drink. 22:51 Just like all of the standards, just like a makers are bulletin, any of those and you are just learning about them. And I do remember when you got your 23:00 First, your first bottle of the good stuff daddy's first book. Yeah, it was very sweet. isn't good time. But then that was it. I feel like it just came over. And I mean, we at the time, were already spending so much time together that I was part of the whole process. And that's just not like yours like guiding Angel, like the whole thing. I'll continue on Go on. How would you say that I'm your enabler and that I to have made you a moderate alcoholic through this process? Because I'd like for you to not say that. I can't not say that. It's definitely true. Yeah, it's very true. Cool. Yeah, we're in the same spot. Yeah, I feel great about that. Our liver is fine. It's fine. We're young. It's length. And if anything, if anything is Old Ironsides Yeah, there that thing can take. And it's fine. I'm say take a look. And I don't know if I like that. But it's okay. Because you really can you have to look at the end. I'm working on that. But yeah, that's how I just and you is for sure my enabler. Through through all of it. My dad is more of a scotch guy. And so I knew about scotches and then I think Andy's 24:00 My whole family in fact about the bourbon world because my dad now will go and buy anytime he knows we're going to travel through hope by the biggest bottle of bourbon that is possible to buy and will be so excited about it. It looks like a super super soaker tank 24:16 it's literally like I didn't know they made them that big It looks like a novelty inflatable but it's real and it's full of Woodford any acid every fucking time. Yeah, I'm so grateful. 24:26 And it's almost cash by the time you leave. Well, I wouldn't gonna say it but yeah, but yeah, if I had a nickel for every like ambling midnight to 2am walking down the stairs at the young house. I've had that huge daddy bottle I'd have loads of nickels. 24:43 So kind of talk about more your your all's camaraderie because you know you grew up together went to school together in Austin. But you don't live in Austin together anymore? Correct. You guys are separated by a state now. So like that. Yeah, that's my talk. So kind of talk about like how that all works out. 25:00 You know the band The friendship, everything. Yeah. Will you talk about the band? I'll talk about the friendship. Yeah. So as a should we should we start with that? Let's go friendship then you do? Yeah. Okay. So I don't think that friends. In fact, I know this. Friends don't spend as much time around each other. Normally as Kyle and I do. I've lived with Kyle in three different homes, both as a married individual, me, my wifey, his wife and another buddy and his wife all lived in this house in Austin in this communal type setup, where we would be going on the road, and our wives and friends all get to always share meals together. And so we lived in married housing together, we lived on the road in various hotels, we lived in San Antonio and a house together. We have lived together in college so much time has been spent with this human. And over that time, you learn a few things not only about each other, but you learn about how to have interpersonal relationships, but 26:00 Right, like you learn like if I again, the amount of mercy extended and mercy received and hard conversations had and celebrations and things to be more and and births and funerals and everything that we've had as a friend group is so much higher than most people have just out of sheer proximity. We live together we work together, we have slept in the same lucky into bed more times than any friends have ever done before, at least to the best of my knowledge. And when we were recording back in the day, we would sleep on couches, just head to toe unlike one individual couch that that was a fact. Yeah, and we didn't enjoy that. One is not 26:42 to say somebody enjoys 26:44 that somebody is a me. 26:48 Yeah, we just with the sheer amount of time that we spend together I feel like not only is this my best friend, but there's there's something deeper than that. It's something that's close enough to begin and it comes 27:00 Out of hard fought years and time spent, there's no substitute for time spent ever. There's no sub for it. I've spent thousands of hours with this person talking about the scary shit in life, the beautiful things in life. And everything in between. And the end result of that has been something that, like I said, is closer to kin than most things that people will ever have. And closer than brothers, that I know like most people that I know don't even have this relationship with their kin. And that has definitely fed into how we do music. And this is a little bit weird for us to live in a different place. Now. It's the first time in our lives that we live in a different city different state. And granted, we still see each other hundreds of days a year as we toured together, but it's definitely affected the music in a good way but surprising. Which brings me to the next phase, the music kind of what would you say our friendship is when it comes to music and its creation. Well, me and Andy we hate each other. So we have to be separated by at least by at least a two to 300 28:00 jerril Simon and Garfunkel thing, right? Yeah. 28:03 And well So Andy we both moved to Alabama for a season. And Andy fell in love with it. I also loved it but wanted to come home to family were to be back in Texas. So I moved back. And so to record we wanted to stay home just because it's a lot of travel if if we don't. 28:21 And so we've just learned learned how we each have our own little individual studios that we go to we record with our buddy Chris Jacoby in San Antonio. And he goes and records with Chris buffet. We each have our own individual Chris's that we record in their studios. CRISPR get on the phone, right Mike Chris over here, his Chris over there is perfect. And we just do the method. I do a lot of the melody and he does a lot of the lyrics. And 28:48 when it comes time to record, we just do our own individual thing and kind of just mash it all together and see what works and technology allows it. Pretty crazy thing now. Sweet. Not so hard. Yeah. Sweet, sweet. 29:00 Internet. We couldn't stream it. Who knows where to be here, man? What was it I think, who was at the open for you all last night. Caroline Spence, Caroline Spence she had a she had a really funny kind of like opening to one of her songs and saying like, oh, I've got like a couple million downloads on Spotify with this one song. It's amazing that my parents have figured out how to use Spotify 29:21 solid Carolina. 29:24 So who's the messy one between you to me? No, I were both pretty messy. I would say I you're very sweet to say so. I think we can both be tidy when necessary. But I think I would probably get because he's more form and function like he would never asked me to pack up the van. What I do, and I've learned it now I've learned this about myself and it's fine. I am not efficient in a lot of movements. And so I look at Kyle and I'm like, Kyle, if you will please do this for you. Or will you do it and then teach me so that I can now know how to do it your way spatial reasoning I did not score very high. 30:00 On I knew lots of synonyms but I did not know how to put the blocks in the right order so that they would fit neatly into a van he does so I think that would mean that he's cleaner well that's that's like a dad move right you know to pack up a pack up the truck to go down to Myrtle Beach or to Florida or desk whatever it is and you're sitting there playing a game of Jenga with all your luggage I've got that I've got that gene whatever it is in my tool I it's so hot The other day I literally it did happen where you start waving fan and yourself like Oh, it's so nice to have a man around. 30:34 And I would honestly say something like that every time I see impacting man like I'm so proud of you. Amy peg the van the other day and the doors wouldn't shut up. He was like trying feebly trying to shut both of the doors to say Cleveland was not nice, but it was just calling it what it is and painting a picture. Yeah, typecast. Listen, it's here. It's banned. I think I literally pushed you out of the way was like I got this. Just 31:00 I'm out, and then I put it together. Oh my insolence my silliness that I would even tried to back the van but did but in terms of who's cleaner, both of our suitcases explode. That's why I'm entering every single hotel room we enter. That's true. They do so to answer your question, maybe it's a push, but the more organized of the two of us would be Kyle. Yeah, I don't be somebody I'll take her. Yeah, you'll have to look at its object. I'll take it. So when you're on the road, are you are you all constantly talking to each other is like one person napping while somebody else is driving? Or is it you know, you said like, you've talked about everything deep and everything here. So is that is that what does that what driving on the road is like for you also, we, the last four days. Before we got to local, we had four days of six hour drive days each. So within that six hours, there can still be two hours of talking, and a good two hour nap and then two hours of just 32:00 Looking at your phone or whatever else you want to do, or just staring off into the distance Yeah. And that's about what happens each time is just a mix of all of those and whoever is in the driver's seat gets the ox cord and gets to choose what we listening to. 32:15 So you got into on the road got a good system. Well, I mean, it's almost guaranteed. You're going to look at see a few things with Ryan, our tour manager, you're going to get a steady diet of pop divas, you're going to hear lover by Taylor Swift over and over again. Then you're going to hear him switch over to never getting to know Anderson's lover, that whole album on repeat that some Shania Twain and I will never weasel in when Kyle's in the seat recently. It's been a lot of RMB RMB Yeah, yeah, I don't I can't listen to anything but right now, which is just fine some slow moving kind of get you in low juniors. Yeah, that's what I'm looking in this home a little bit as I will always Yeah. Manny, what are you alluding to? I didn't 32:58 just like thank you. 33:00 Yeah, you mean you can make it look at Andy as much as you can, but it's like yeah, after a while you're just like, all right. I miss home a little bit. Yeah. Listen the RMB stuff. I get it, man. It's nice. It does. That's been that's been on the docket for him for a while now. So it'll probably bleed into the next record somehow. Yeah, for me, it's guaranteed I will sit in the front seat. Probably be quiet for like 20 minutes and then put on my Stephen King audiobook more Stephen King podcast. And they will both look at me smirk a little bit and put their headphones 33:32 such as life man such as life. So So I mean, so you're a podcast listener right. So the Stephen King stuff, so you don't you're not a fan of just like listening to whatever's happening. Going around as you're driving then. No, not so much for me. Yeah, I think we're gonna let him have a Stephen King. No, I'm sure he's a beautiful human, Stephen King, and I hope to meet him one day, but please, I I just haven't read his books yet. Now, I'm not a book reader either, but I can listen to a book 34:00 Totally that's like why they invented movies. Like why would you? Why would you read a book? Yeah, we made it past them. Yeah. It's like when you sit down with a book for a month when I can get finished in an hour and a half, and see the problems, my shit on y'all and I don't want a problem here in the zoo, Andy's a fast reader. And so he doesn't get that he can finish a book in a few hours. And that's where he finds enjoyment. And it still I've been reading the same book this whole tour and I think it's like 150 pages. Oh, God, and like it's half and more pictures. Right? Yeah, it's actually it's actually shell Silverstein it's a really good novel. He's gonna love it when he finished it. I could barely finish it goose goose bumps novel anymore, right. So man, choose your own adventure. Yeah, sweet RL Stine. I love you. 34:42 So, you know, kind of shifted a little bit back to bourbon real quick before we start losing listeners talking about this random. 34:49 So, you know, kind of talk about, you know, have you all visited the trail, you know, come into Louisville, Kentucky, like have you been to distilleries like is there something around there that that kind of fascinates you 35:03 As the saying goes, Portland is weird. Perhaps it's something in the water. It turns out that there might be some truth to that. The Oregon capitals primary water source is supplied by the bowl run watershed. It's also the key ingredient in one of the city's most popular watering holes, Bull Run distillery, the boulder and watershed is a very unique water source. It's protected by an act of Congress back in the 1870s. And the city's fathers got their hands on a beautiful lake up in the Cascade Mountains. And it's been that way since the 1870s. It used to flow through wooden pipes by gravity to Portland. 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But I got to see a lot of the stuff behind the scenes in terms of like I didn't know about the ALGEO and orphan barrel stuff and how I was involved with bullet and all that stuff is my first time ever being behind the door. That was my first experience was the bullet one and then I went to Buffalo Trace which sort of like the Cadillac for me. It was lovely. Never seen a brick house never been inside one before. I was the the perfect target for the guy that sits down and watches the video in Buffalo Trace and was just like 37:47 just just full, full geek Boehner and loved it so much and I'm sitting like asking questions of the tour guide I'm that guy. I was. I was really loving it. And like man, I again, if 38:00 I lived nearer to here I do it so much more often because it's such a cool thing man. I know that there are other worlds as big as this in the booze world like I know the the world of smelly A's and wine is huge and if you want to go to you've got favorite vintners and favorite years and all that famous and maybe sometime that'll be a thing that I get into but right now this is like the second most passionate affinity that I have is bourbon and I love that and Stephen King's a good number one to have it is pretty good 38:31 again selfish plug listener out there if you know Stephen please connect him with my people. 38:38 Hey, will you tell me Can you show your Somali a skills with this bourbon with what we're having? Oh, yeah, yeah, I mean, let's put you to the top I 38:48 want the listener to hear what I basically what I go through, but I get to go through Oh, and welcome to Andy's bourbon tasting. This is imagine you're my ear. Yeah. If you switched by normal 39:00 Take the left earphone out, put it back in, but the right one and I'm all around you. What I'm drinking today friend is Booker's right. This is the first fancy bottle I ever bought for myself. My wife was furious. I found it in Texas, or outside of lower Greenville. And here it comes to me via the bourbon pursuit podcast and his willingness to share his nice booze on the nose, a stringent rye smoky, very sour ish In my opinion, which I love very much very much right? But this drinks more like a bourbon very spicy, stays in the back of your throat right above the tongue just lingers there for much longer than it would the burning taste that you'll get with anything high proof and Booker's is always there and always present. But this even though it's Ryan astringent, in my mind still has a sweetness that is not normally present and rye whiskeys for me that I love, which is why I would compare it to a bourbon and that is my tasting note for today. On Booker's right, thank you don't fantastic, slow clap for that. Thank you so much. Thank you. That was nice. 40:00 Right yeah sure head guys into it. I mean, because Booker's ride this was this was one of the most, you know, highly anticipated and allocated releases that came out a few years ago. It's long gone from the market who knows if we're ever going to see something like this again, because this was a batch of ride that actually Booker know put down, right? I mean, this was this was something that happened a long time ago. But what was it that kind of got you into the kind of the hunting scene Andy like what got you into trying to find where bottles or anything like that? I think it was the first time that Paul described to me how few of these get made and the stories behind him like you just alluded to the fact that if I remember right, and please correct me if I'm wrong, but Booker Booker know when he was there, and like his latter years, this was the only project that outlasted in terms of his actual life. This is post mortem released. Absolutely. But he had his actual hands on the mash bill on the creation process on the front end. And the story of that to me, I knew this was a bottle that I had to hunt down and find which is why I have it in the bunker because 41:00 Booker's get that in style jackpot For me it was the first thing that made me fall in love with bourbon I collect as many of their offerings as I possibly can the best use of ever had my life is Booker's 25th anniversary and so for me hunting began with this bottle which is pretty cool that we're you know, having it in this podcast but the first time I ever remember bouncing over to multiple different liquor stores when I news release week for this, and I was just hoping, you know, and I was I was so green, like, didn't have a fucking clue. I'm literally walking to places like, do you have it? Yeah. And they're like, like, I would get laughed at so hard. But this one, like, younger clerk at this liquor store was like, I think I can probably get one. I mean, I think that the dude that we had promised to bailed, and it was just too high of a price point for him at the time, and I was like, I'll do it. And again, wife was none too pleased until I explained like, I'm not gonna do this all the time. We don't have the cash for it. But I saved up my money from the road. We're good. And it feels really cool to say that it began a love for 42:00 Hunting dusty is later on when I learned what they were finding out old distilleries that I occasionally can find on the secondary market that people sell. And where do you go for this? Like, how do you hunt? Yeah, that's good question. I mean, like, I would say that you're you're in a decent position. I wish I should I say you probably wish maybe when you started doing this, like six years ago, you were on the road. Yeah. When you're on the road. That was prime opportunity way back then. Right. Because even back in 2013 2012 timeframe, the stores were still littered back then they couldn't sell the stuff sure until 2014 hit 2015 then everything just was scarce. It was just a ghost town and some of these liquor stores to find allocated bourbon. So yeah, to talk about your story there. Well, the hunt for me like it begins not on the secondary market. For the most part, I love going to hole in the wall along the road hole in the wall, seemingly dilapidated liquor stores and checking behind the front rack and what I mean by that 43:00 I've had incredible luck in in and around smaller towns and Alabama checking package stores and looking at old like literally they'll put the new version of wild turkey one on one of the front. And then if you look behind you might be lucky enough to see like you can tell cork difference you can tell label difference that I've found at least six bottles of us Austin Nichols wild turkey that way just from looking in the back and that just means that nobody goes into that package store and buys wild turkey. They had to buy it to get the new label to keep their rep happy or whatever. I found age state at old charter and found some old log cabin some really great best old saying yeah some some really cool dusty finds just from people who've like only these package stores for years. And you know, don't know what they have and I'm not out there trying to scam them because I don't do any I don't resell anything. My my meager bourbon collection in my little closet of my house is all for drinking. I wanted to have specific bottles set aside for specific purposes in my life. 44:00 When a buddy has a kid, we're going to open up birthday bourbon. When there's a death in the family and I want to celebrate the life that has been extinguished, I want to open up the Booker's offering. I want to open up the dusty of the bottle and bomb bomb beam that I have from the 60s. That was there. I mean, he was in the barrel when Kennedy was alive, like, Are you kidding me? Like there's so much of this stuff that I see a bottle that there's limited number of and I immediately see a story. And I see who was alive when it was first in the cask and I see all of those things that matter to me as a storyteller and my other job. And so I admittedly I wax nostalgic and poetic on everything in my life. And I've done that Full Frontal with bourbon and I'm very pleased with it. It just makes the hunt so much easier because it makes it something fun to do. And so the secondary markets like the last stop the last stop I'm like, I really want to thing but I know that there's no chance I'm gonna be able to find it in the wild. But for a person who hasn't done that, what does that even look like the secondary market secondary markets tough man sometimes you can invite 45:00 The private Facebook's and lots of stuff, but you've got people online that'll buy a bottle for X number of dollars. And then they will take that MSRP and they will multiply it by 1000 million dollars. And then say yes, you can have this MSRP bottle of $170 for the meager pricing of 1200. Gotta and it's brutal but to be honest with you, and this is just being really blunt and whether this gets me castrated by bourbon fans or not, there are times where the story the juice is worth the squeeze the story of the bottle and me never being able to get access to that bottle outside of this really jacked up price on the secondary market is worth it. Like I'm saving up for the sheer fact that someday I'll be able to get a bottle of Booker's 25 be for probably 850. Now I think 600 was a couple years ago, but that about right azz pretty much on point or out there. So looking at that I'm like, okay, I want that and and is the story and the amount of time 46:00 And dinners that I'll be able to have that with and back porch conversations. 46:06 Is it worth it? And the answer is, of course, of course it is. To me and that's not for everybody but if you spread out that price point over the amount of time and stories that I'll be able to have it on it then yeah towards it. So there you go. So if your listener out there, you're a fan of these guys. You got a book or 2015 around. There's there might be a private private concert you could have in your backyard for a bottle who knows I'll rub your back. Lots of stuff. There's a lot of ways 46:33 so I mean, are you so Kyle I'll ask you so when when when you're on the road and Andy's driving or you're driving or whatever? Does a DC like a rundown liquor stores like pull the pull pulled over pulled over? We gotta go, Sam. Yeah, we both do, because I know that's what he did. So I'll see what it'll be like, is this a good looking one, we need to stop here. And most times, ZS there's really not a there's very rarely I know, to go into a liquor store. So we'll go pretty often and I know what to look for. 47:00 Now, which is really fun, I know how to say the things to the guys behind the counter to see if there's anything back there. Yeah to play that game game, and I'm in it now, which is nice, but I know that uh, whatever whatever we find whatever the bounty is. We'll go to Sir Baxter, which is great. And then I'll get a couple polls off at every once in a while. Pro tip for you hunters out there, just one. I won't spoil all the tricks. But one, a really great way to get in good with a local liquor store that sells fancy bottles is before you let them answer upon asking if they have that midwinter nights DRAM or whatever really cool bottle you're looking for you immediately say before you ask before you let them talk after you've said do you have this is Do you have anything in the back? You say also if you do have it will open it right here right now and will each have a poor and that is a great way to immediately be like I've seen people turn on a dime when they were going I gotta tell me No. And then I'm like, Is it worth 48:00 it for me to like have a poor of this stuff right now with the the owner then buy the bottle from him. Yeah, because it does two things in one thing you get to try the juice, you get to try the juice with a friend who also probably loves bourbon because he's selling the stuff he pedals it and then you're probably going to get future offers or future looks because that guy knows that you give a shit because then you're not going to resell an open bottle. Like for him I find it for most people I find that disarming because they know that I'm not in this to make cash. I'm in this because I love the juice. I love the story and I really want that bottle to open up and drink in my house and it'll get open eventually might as well now yeah, exactly as will make it happen. So take that and run with it listener So even with the with the fandom that you have anything like that nothing's like nothing's free coming your way. I mean, I talked about bourbon all the time and yeah, all I get samples sent to me But yeah, for the most part, nobody sitting here sending me allocated bourbon, but even in the music world. Nobody's like, Hey, I got all this Booker's in the back waiting for you guys, right. We got occasional offers 49:00 The occasional offers of people that are kind enough that want to bring us bottles and we get gifted because they know that we dig it we can give to a fair amount of booze on the road which we love the idol amazing. Please continue doing really great, really love that's a good trend. Let's keep that rolling at the end of every tour we do a bourbon lottery because we'll have 49:18 a decent amount that we've both accrued by ourselves and that we've accrued from GIFs from people and so we'll get to the end of a tour a leg of tour and we just go one for one we like rock paper scissor who goes first then we go one for one and first Captain second cap Yeah, and usually those bottles that we still share but we just keep in our house and get to slowly sip on but we're both at each other's houses enough that like we basically choosing which ones we want to have a little bit more of a drink anything at my house and whenever I'm over at his house like he's got bourbon, I'm drinking that too. And so it's literally like it's a first Captain second captain and the only way that he's not going to get it as if he doesn't show up in time for me to finish that bottle. 49:59 get hurt. Yeah. 50:00 So I guess the way to get in good graces, you gotta feed these guys bourbon. Yeah, you guys are bourbon bourbon geeks at the end of the day, which is awesome. And I think that's one of the main reasons why we love to have you on here is because I don't think there's a whole lot of people, we could go and talk to better musicians out there that could have this level of conversation with us as well. Because, you know, like you all are, you're in the trenches, too, right? You're, you're out there, you're hunting, you're driving, you're looking for stuff, and you know what to look for. Right? I think so. I mean, and again, this world's huge still learning what this is like, I've only known about dusty for like, three years. And so like the amount of knowledge that you can amass in this world is massive dude, so crazy to learn about who used to own Old Crow, what years were good. When did it stop being great? When is it is it making a resurgence? Like all these nuance things that you can figure out about this world is huge. And to me, that's just fun. It's just a fun thing to start studying. And so it's changing really quickly. Yeah. Like, especially some of the smaller distilleries around the nation that are happening. feel like there's no 51:00 More to know than ever. It seems like Yeah. It's just an exciting time to be somebody who loves this stuff. Yeah. So if I remember correctly last night, Andy, when you were on stage, you were drinking bourbon. That's fact. Yes. I mean, you were you're drinking bourbon between the songs like you had I think he had a poor with some some rocks in it or something like did you know I was getting we were both gifted that we were gifted 51:23 some old forester on stage. And before that, I was I was Yeah, and we had Eagle rare. In the cup Eagle rare walking onto stage. We had a good amount of bourbon last night just from people bringing us random poor, which is great. How did how did fans get to know that you all were into bourbon? I don't know if there's a time on stage that Andy or I are not drinking bourbon. And I think it think it became apparent after a few years of us just just constantly in between songs, having people. Yeah, okay. And so I think and then eventually people would buy us Bourbons, and send them 52:00 onstage and we started, we just would say how appreciative we were, and we would drink them, which is also great. And that on top of just talking about it, 52:11 whether it's social media or random interview questions like print interviews when they ask, I mean, again, like I said, it's like, second most touted affinity in myself. And so when it comes to both of us being asked on interviews, what do you into? What are you on the road to stay sane? Aside from drinking, we don't drink this thing saying, Yeah, but it complicated, complicated answer. 52:35 But But in all seriousness, when people ask us what we're into, like, it's one of the earliest things we can talk about, like we like drinking bourbon, we like collecting it. We like trying new stuff, local distilleries, like all that. It's a natural overflow of something that's already cool, that we have loved for years. And so when people caught on to that we are very grateful that they have decided to say like how cool this is a way that I can say, Hey, I like your music. It's given me a lot of solace. Have a pretty 53:00 It all the moments that have like music, your music has been a part of our life for a few years now and we'd like to give back. And a lot of times they choose to give back with sweet hundred proof goodness, we are pleased with that choice I was about to say and kind of tail off on that last one is like when somebody does come and says that, you know, your music has inspired their life, like kind of talk about that, right? Because I mean, this is we're getting a little deep with this, but kind of talk about like, what that means to you all as artists. To be honest with you, man, anytime we get to be a part of a thing that's been healing for somebody. Anytime somebody comes up and says as it happens fairly regularly, now, we've toured enough and we've seen enough cities and met enough people that people get to come up and tell us a story of of a moment in their life that they got through with the helping hand of catharsis and music, and we've gotten to be a part of that. And so anytime someone steps up and says that a good thing resulted in emotionally beneficial thing healing. catharsis happened because of our tunes, and 54:01 I don't know that there's a better compliment you could give our music we a lot of why we write our music is is for that it's our own healing. A lot of the times it's it's pretty often autobiographical. And I know that's not the only way to write music. I mean, in the pop world, you're not looking to write something that's heavy or something that's that's going to be specifically cathartic. Yeah, I think carry on a grand day said, you know, leave your boyfriend for me or something. Yeah, yeah. So, a little is emotionally deep. Yeah. Like, there's a lot of shift, it really can be. 54:32 But the fact that someone else would also feel what we're going through kind of it just as pretty binding for us. It's a really cool thing. 54:39 To although our intention wasn't to be like, we want to write something specifically for other people, because we write it for ourselves to know that other people are also connecting with it is just really, it's a cool bond to have with somebody to be like, yeah, we're, we're in the same thing together a lot of the time. So it's really cool. It's really cool for us when anybody tells us right on absolutely 55:00 And so I guess another thing to kind of tail off on from the last question before then is you know you all are not also discriminated in the whiskey world as well because I think it was a city or two ago you did a shout on Instagram saying somebody sent you some of your favorite cinnamon flavored whiskey. Oh yeah, well let's Let the record reflect a few things one will drink it if it's wet and it tastes decent. We will 55:24 we will say the the honey whiskies we just have had we had too many bad experiences in college can't do it so much honey and few can't do it. Yeah, do not good. It's bad to like I just barely heard before. Okay, good I it's it's very triggering. I get I get like American honey shell shock and it's no good. But for the most part, if it's wet and curiously tasty enough to try we'll we'll do it and somebody said for whatever reason we didn't talk about it. They didn't talk about I think we I think we just 56:00 just mentioned it on a whim, did you? I don't remember. I don't remember doing that sometimes you just they're talking on stage you know and that's fair. We could have rambled and said something about fireball but like four shots of fireball appeared. Oh gosh, and well and four shots later like we were like crossing arms on stage and like newlywed couple shooting fireball and then they flirting with us on the line. Yeah, it was great. It was such a such a 56:26 fireball reached out to us is really great. We never responded to him. We need to offload it back. Don't get there sending us a care package. 56:34 No idea What's in the bag. I hope it's just a huge fucking beach ball with fireball on the side. So take it Yeah. Cool. Sounds great. I think because last night you were talking about like, you know, trying to figure out how do you get sponsorships and you're like, you're like what do these guys actually stand for? Now? I think you figured out what you all stand for total fireball. Yeah. Honestly, it's like bring us your strange it like if you could say like, what's your thesis statement for how you want to 57:00 Like roping your sponsors like who's strange out there who wants to do something really weird? Because we're into that that's great for us. We're we gave a random shout out to white claw and great hopes that they'd flirt back with us. We don't even know to what end we don't we're not asking for anything. It's just like what will they say if we start and I also just want to pit white clog against fireball second half storm of the century baby we say go for the highest bidder go for our affections. You don't care Be it cinnamon popery whiskey or if it be this sweet, sweet blackberry White Glove go Yes, sir. Vodka. There you go. You'll start wearing like fireball jerseys on stage now like when you're going out there. That's okay. We didn't sell out 10 out of 10 would do it but I would only do it if they didn't pay us money. I'm like I'm not getting paid for this. Just want the leather jacket. I just want this jacket because I think it's dope. 57:52 I guess one more thing about the band that I want to ask you because I don't think we ever talked about it back in forecast when we first met is the name 58:00 Penny Sparrow like, Where did the name originate from? And how did y'all come up with it? So when we were roommates, we had one other roommate in our room, and it was way too crowded for all three of us. It was basically bed dresser bed dresser bed dressing. And he was an author or a writer. 58:19 And he wrote under the pen name of Penny and Sparrow, and we were getting started. We used to just go by sports teams, because we Why not? It was nothing was really official for us. So anytime we would play a show, it would be like, Hey, we're the Utah Jazz happy to be here. I read the Dallas Cowboys. And by show he means like when somebody in the community was like, hey, we've got a fundraiser and there's gonna be like 13 needy people. We need we just need somebody to play matchbox. 20 covers and 58:48 we're like, oh, we know Rob Thomas. And so we did that a lot of media by sports. So you go by sports teams, and eventually we did one that was paid out, be it not very much money. 59:00 And so they came up to us and basically we're like, Hey, you can't be a sports team anymore. This is making me look bad. Please don't make me look bad we just pick we please just pick anything that's not Utah Jazz. Yeah. And so our roommate who went by opinion Sparrow, we basically just asked them were like, Hey, can we just use your name and then anything we do in this room will do under the guise of finance barrel? And that's where it just kind of stuck and we just kept it and here we are. We years later doing we picked that name when we saddled ourselves with that we didn't think that this was going to be where we would be no seven years later. Yeah, if we did w

Michter's is a brand that's rich in both flavor AND history. The story of this line dates back all the way to 1753 when it was known as Shenk's Whiskey; Louis Foreman would later purchase the brand and rename it after his two sons, Michael and Peter.We were incredibly lucky to have the current brains behind the operation, Master Distiller Dan McKee, come all the way from Kentucky to join us on this podcast. Please enjoy this very special episode featuring a very special whiskey.--What we drank:Michter's American WhiskeyMichter's Kentucky Straight Bourbon WhiskeyMichter's Kentucky Straight Rye WhiskeyMichter's Barrel Strength Kentucky Rye Whiskey (Single Barrel)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From The Michter's website:Born and bred in Indiana, Michter's Master Distiller Dan McKee moved to Kentucky to pursue his dream of making whiskey. He began his career in the bourbon industry as a Distillery Operator at Jim Beam Distillery in Clermont, Kentucky. After two years of hands-on experience making some of the industry's leading bourbons and ryes, he was promoted to Distillery Supervisor at Booker Noe Distillery, where he worked for seven years. At that distillery, Dan reported to Pam Heilmann and gained valuable experience in all aspects of whiskey distilling. After being brought to Michter's Distillery by Ms. Heilmann, he played an integral role in assisting with the construction of the company's new Shively Distillery, and along with Ms. Heilmann and Andrea Wilson he built the company's current production team. Dan has continued to expand the company's operations with his work to bring Michter's Fort Nelson distillery online with its legendary pot stills and cypress wood fermenters from the original Michter's Pennsylvania operation. With his expertise in grain, Dan has played a key role in working with our local farmers to coordinate the planting schedules on Michter's 145-acre parcel in Springfield, Kentucky. Having graduated from Indiana Wesleyan University, Dan serves as Michter's technical representative on the Kentucky Distillers' Association.LegacyMichter's is proud to honor a historical legacy tracing back to the founding of America's first whiskey company in 1753.The Early Years: Revolutionary Rye in Schaefferstown, PennsylvaniaOriginally known as Shenk's and later as Bomberger's, the whiskey company which ultimately became known as Michter's was founded by John Shenk, a Swiss Mennonite farmer, in Schaefferstown, Pennsylvania in 1753. In its earliest days, Shenk's produced whiskey from rye grain, a favorite local crop in the Pennsylvania Blue Mountain Valley where the distillery was located.According to Pennsylvania historical lore, commemorated by the Lebanon Valley Coin Club in 1978, this particular rye whiskey was so valued that when the Revolutionary War broke out, General George Washington visited the distillery and purchased whiskey to fortify his men as they hunkered down in their camp through the long, brutal winter at Valley Forge. Over 200 years later the Michter's Pennsylvania management would say Michter's was "the whiskey that warmed the American Revolution."In the mid-1800s, Pennsylvania Dutchman Abraham Bomberger purchased the distillery and it became known for many decades as Bomberger's.Midlife Crises of the Twentieth Century: From Prohibition to BankruptcyThe passage of Prohibition in 1919 forced the distillery, along with other American spirits producers, to shut its doors to the public. Although the distillery did reopen after the repeal of Prohibition, it changed hands many times over the next few decades and frequently occupied a precarious financial position. During the 1950s, Lou Forman, one of the distillery's then-owners, created the modern Michter's brand name by combining portions of his sons' names - Michael and Peter.In 1989, with the entire American whiskey industry suffering a prolonged downturn, Michter's then-owners declared bankruptcy and abandoned the premises, leaving its Pennsylvania operations in disrepair and the Michter's name - seemingly - lost to history... were it not for a fortuitous connection to two whiskey lovers with an abiding admiration for the old Michter's legacy and quality.Restoring a Legend: Honoring Michter's Legacy with a Resurgence in KentuckyIn the 1990s, Joseph J. Magliocco and his consultant and mentor Richard "Dick" Newman teamed up to resurrect Michter's. Magliocco, who entered the wine and spirits industry after attending Yale College and graduating from Harvard Law School, was intimately familiar with Michter's through his college days of imbibing, bartending, and selling Michter's.Newman meanwhile, had followed up his service in the US Marine Corps (for which he earned a Purple Heart) with an illustrious career in the whiskey business, eventually running Old Grand-Dad, Old Crow, and Old Taylor for National Distillers before becoming President and CEO of Austin Nichols, the distiller of Wild Turkey.Magliocco and Newman began with a simple strategy - to honor the Michter's legacy by producing the best whiskey possible, cost be damned! After filing for the unused and abandoned Michter's trademark, they made their first major strategic decision: to resurrect Michter's in Kentucky, in the heart of the modern American whiskey industry, to ensure access to the best whiskey talent and resources available.Modern-Day Michter's: Offering the Greatest American WhiskeyToday, Michter's has three locations in Kentucky - a 78,000 square foot distillery in the Shively section of Louisville, the architecturally significant Fort Nelson Building on Louisville's Museum Row and 145 acres of farm land in Springfield.~michters.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Today’s guest needs no introduction. He is one the most iconic living figures in bourbon today. He’s been on episodes 77, 105, and 175. He’s even got his own personalized scooter to get him around the distillery and that is Jimmy Russell. This podcast touches on his early years and how he was selected to become the next master distiller. He talks about the changes he saw at the distillery as it exchanged hands throughout the years. Also, we get to hear the story on the birth of Rare Breed and his opinion on chill filtering vs non-chill filtering debate. Show Partners: Barrell Craft Spirits blends cask strength, high quality spirits to explore the effects of different distillation methods, barrels, and aging environments. Find out more at BarrellBourbon.com. Use code "BOB2019" for discounted tickets to Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. (Offer good through 6/30.) Aged & Ore is running a special promotion on their new Travel Decanter. Get yours today at PursuitTravelDecanter.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: The history of JW Dant and Log Still Distillery - https://www.distillerytrail.com/blog/j-w-dant-investing-12-million-to-restart-historic-distillery-in-the-bourbon-capital-of-the-world/ Heaven Hill 7 Year Bottled in Bond Launch - https://www.facebook.com/bourbonpursuit/posts/2640636035998401?__tn__=K-R Leave us a review! https://link.chtbl.com/LeaveAReview This week’s Above the Char with Fred Minnick talks about speaking at a Total Wine event in Atlanta. Does limestone water make a difference in bourbon? How long does it take to cook bourbon? Can you burn the mash? When did you start at the distillery? What roles have you had at the distillery? What Master Distiller trained you? How did he decide he wanted to train you? What were the early years like? Was there anything from prohibition that affected the distillery operations when you started? Will you all need to increase capacity soon? What was it like when you first started traveling to talk about Wild Turkey? What were your biggest challenges on the road? Were you nervous when you first went out on the road? Were you happy traveling and talking to the consumers? What was the name of the distillery before Wild Turkey? What was it like to distill then ship the bourbon away? Tell us about the other former Lawrenceburg distilleries. What was it like when you were out on the road? Do you think it helped grow the brand? Do you prefer to travel or be at the distillery? Tell us about Kentucky Spirit and Rare Breed. How often are you going through and sampling barrels? Do you have a favorite warehouse? Do you have a favorite floor? Why do you only have 7 floors? What innovations have you seen throughout your time in the bourbon industry? Talk about your rye mashbill. What do you think of non-distilling producers? Tell us about the inception of Rare Breed. Do you like the barrel char flavor? What do you think of chill vs. non-chill filtered? What kind of steak do you like? How much time do you spend at the visitor's center? What do you drive most of the time? Are you excited to have Bruce at the distillery? Did you ever want to own the distillery? Why do whiskey consumers get enthralled with age statements? Any life advice for younger generations? 0:00 I've had one bad job since I've been here. My dad worked for Old Joe Distilling company. The last 10 years of his life he worked here. 0:09 You know what the problem was? You were working here too? Yeah, I was his boss. 0:13 Oh really? (laugh) 0:28 Hey, it's Kenny here and this is episode 207 of bourbon pursuit. It's been a pretty busy week and a half of bourbon news. So let's get to it. Another warehouse comes crashing down. However, this time it's not because of unknown reasons, but it was because of disastrous weather in wind. O.Z. Tyler located in Jonesboro, Kentucky, had a corner of warehouse age get ripped off and barrel started coming to the ground back on Monday, June 17. About 4500 barrels and bourbon more in that quadrant that have now been rescued. The warehouse has been successfully deconstructed, and the cleanup process is underway. That particular warehouse holds around 19,400 barrels. O.Z. Tyler has been in daily meetings with the Environmental Protection Agency to make sure that everything stays contained. On the right side there has been minimal damage in very little leakage because bourbon barrels are constructed to withstand plenty of movement. JW Dant, you've heard the name before because it's one of the many brands owned by Heaven Hill and is also one of the prominent bottled in bond Bourbons that you see on the shelf. And it's been talked about previously with Bernie lovers back on episodes 3637 and 89. Well, heaven Hill may own the name JW Dant as the brand but they don't own the person. j w. Wally dance surprised the crowd during the national bourbon Day celebration in Bardstown, Kentucky, announcing a $12 million investment to build logs still distillery on 2200 acres of land that he purchased that was once guessed them and he decelerate until that was actually shut down back in 1961. In 1883, that distillery at this site was called head and beam distillery but was closed during Prohibition. The distillery reopened the repeal of prohibition, eventually selling to United distillers and later Shanley production at the old distillery was relocated to Louisville in the early 1960s. And production at this location had ceased. The JW dant brand name was sold to heaven Hill in the early 1990s. Heaven Hill still produces JW Dant bourbon today, so don't expect this name on a future bottle from logs still distillery. You can read more about the history of JW Dant and logs still distillery at distillery trail.com with the link in our show notes. while speaking of heaven Hill, everyone is up in arms either celebrating or chastising them over the new announcement of the relaunch of their heaven Hill bottom and bond. You may remember this last year when this product was only available Kentucky and it disappeared from shelves when it had announced its retirement. However, it's back. But there are some catches. The age statement has been increased one year from six to seven years old. It's still bottle and bond at 100 proof the packaging is a bit more flashy than its white label screw top predecessor. Now the big news might be that it's not launching in Kentucky, and it's not going to be available in Kentucky on the first release. Instead, it will be immediately available in California, Texas, New York, Georgia, Florida, Illinois, South Carolina and Colorado. And the prices jumped from the once low budget daily bourbon of $12 and 99 cents to nearly three times that with a suggested retail price of 3999. We're gonna be discussing this one in a lot more detail on the next round table. So we can see where this new price point positions them in the market. So stay tuned for that one. Today's guests, he needs no introduction. He's easily one of probably the most iconic living figures in bourbon today. He's been on episode 77 105 and hundred and 75. He's even got his own personalized scooter to get him around the distillery and that's Jimmy Russell. This podcast touches on his early years and how will you selected to become the next master distiller and how he saw the changes of his own distillery changed hands plenty of times throughout the years. It was certainly an honor for myself to sit there and chat with this man one more time to really just hear more about his story. You're listening to this podcast so we know you enjoy it a little bit. So if you can please be our boots on the ground. leave us a review because that helps the show grow and find new people. Now let's hear what Joe Beatrice over a barrel bourbon has to say. We've got Fred Minnick with above the char. 5:03 Hi Joe from Barrell Bourbon. Here we blend cask strength 5:06 high quality spirits to explore the effects of different distillation methods, barrels, and aging environments. 5:08 You can find it on the shelves at your nearest retail store. I'm Fred Minnick, and this is above the char. I was changing my nine month old baby's diaper. When suddenly an enormous back pain struck my lower back a spasm seized my spine. It says if 1000 vodka troops grabbed their pitchforks and started stabbing me. Thank goodness I was able to place Julian gently down and the changing station as I toppled over and intense pain. I simply couldn't move. And all I could think about was the total wine event I had in Atlanta later that day. I considered canceling it decided to push on. I drove to Atlanta from Louisville stopping every hour to stretch my back. At one point I thought I was going to pass out in the middle of $1 general and chat and knew them as I was shop for back support things. If I did pass out there, I don't think I would have woken up with much. It was a very interesting crowd shopping that day. I pressed on, I get to the total wine two hours late, and there was a decent crowd waiting for me. I tried standing and talking but could barely stand. So I sat and talked about taxation and bourbon. I never really know what I'm going to talk about with these things. I like to feel the crowd out. And this was one I felt was really hungry for geeky knowledge and somehow bourbon taxes just kind of rose to the forefront of what to talk about. I went through my spiel sign some books and magazines, but couldn't have a tasting. For some reason. Georgia doesn't allow people to have tastings and liquor stores. When will our country figure out that responsible alcohol actions are the answer, not pesky bands on things like tastings. I feel really bad for those total wine workers because they can't really share the goodness of bourbon. Anyway, the next day I went to Atlanta's other times wine. When I ran into the show's good friend Kerry, aka suburbia who taunted me with a vodka bottle and took a picture of the pleasure he had. You should check it out on his Twitter handle look for suburbia, it really captured my disdain for the bourbon job stealing parasite known as vodka. Seriously, vodka sucks. Okay, I told my therapist I would cut back on my vodka rant. So let me get back to the total wine stuff. I did a similar talk about taxes at Kennesaw store and later hung out with the club Atlanta bourbon barons, where the founder Giuliano opened up his house and insane collection to me, at this point, after hitting up the urgent care center the day before, I was on some medication for the back and couldn't really partake in much of this great whiskey tasting. But I slipped a little, just a little. One of the members is Atlanta's leading personal trainer and geologists who sees Atlanta Braves players and people who have a bunch more muscle than me. He offered to look at my best And that, to me is the epitome of the bourbon community. We like to help one another. Atlanta was gracious with the bourbon hospitality and concerns from a health and it just made my trip all the worthwhile. So thank you so much to the Atlanta bourbon community for opening up your arms and accepting me and my bad back because I hobbled to and from all the total wine stores and to your homes. I shared this with you because I feel like the bourbon community is at a breaking point on the internet. I'm seeing constant trolling and bickering and online forums. And maybe it's time we go back to the old ways of the bourbon social life. You know, when you invited total strangers into your home and poured over your conversations with your very best Bourbons. Those were the good old days, and I'd like to see us get back to them. And that's this week's above the char. Hey, have you subscribed to my new magazine bourbon Plus, you should. Latest cover features the actor Jeffrey Wright, who's starring in James Bond and john wick. He's on the cover. Check it out. Until next week. Cheers 9:08 Welcome back to the episode of bourbon pursuit the official podcast of bourbon back in Lawrenceburg filming recording on site at wild turkey distillery wild turkey Hill I believe one time is what you call it right Jimmy 9:21 is known as wild turkey he'll it's been named Ed bar county is known as wild turkey. He'll 9:26 There you go. So we have master distiller Of course, bourbon legend, Jimmy Russell on the podcast today. And before I kind of dig into it, just want to say thanks to everybody from the empire that helped set this up everybody that also kind of figured out the logistics for it as well. We are recording outside today. So if you hear some trucks going by, it's something that Jimmy had already mentioned earlier to us that there is a rock quarry probably about a mile and a half down the road. And apparently they make some pretty damn good limestone and that's where you hear these trucks that are just going back and forth all day. Right You know, this is where all the lamps only had to have good limestone water to make good bourbon and the Kentucky River is all spring fed limestone water. So I guess we'll go ahead and we'll kick it off with that. So anybody everybody knows Jimmy so we'll get we'll get past that but you know, we'll we'll talk about water in general right because I think it's one of those things that gets a lot of talk about when it comes to Kentucky bourbon you know, you talk about limestone and about limestone filtration but does it really matter at the end of the day because a lot of stuff goes to like reverse osmosis and it's really filtered heavily through there so what's 10:32 kind of your thought process well done in the cooking process we use just limestone water is no go so old time we use house Moser is I use when we're cutting a bourbon after it's been aged for years, but it's just regular Kentucky River water when when you're actually cooking it 10:47 coconut. Okay, so I guess let's let's give some people a little bit of a schooling. So when you're cooking bourbon, what's what's the usual time process when it goes into the masher and everything like Well, 10:59 it depends on time a year we're cooking 400 bushels to a mash corn rye and barley malt. Now the cooking times are the same we cook corn up to 212 degrees and then we cook it for a period of time. Then we start cooling down we had a rather certain temperature has a little more starts a little more flavors, and then we cooling down to certain temperatures. It had we had to barley malt barley malt converts all starches into fermented will sugars. Then we pump at our firm better at our east and East a non ferment will sugars produces a bourbon in 72 hours. And this depend on temperature cook, the cooking temperature is always the same. But cooling down from 200 and 20th. We're cooling water outlet Kentucky River used to cause and all in the wintertime, we can cook and pump a fermented mash mash out in a firmer and three and a half, four hours. And when we just shut down and last part of June the water was hot. It was taking four and a half five hours. So what you're doing, you're setting there and beating that grain to death cooking in the I use simple terms. Just like cooking at home, we leave something on the stove too long. It gets mushy and not as good. So 12:11 yeah, but do you get any like, like say you're putting in like a baking pan? Does ever actually get like black underneath of it? Like if you actually cooked it too long? No, no, no. So you're not gonna actually get can actually burn it. 12:23 No, you're not going to burn it. 12:25 So is there? Is there a point when you know that the mash is done? 12:28 In your opinion? Oh, yes, you can tell by looking at the firm better. First day is pretty smooth and even on top. And they used to own sugars and the apartment or is rolling and moving and it's the natural movement was the East really known the sugars scene. And as it starts finishing Oh, we call it down down they'll start dying down and it'll be come out clear on top. 12:52 Oh yes. The father the firm enters right? Yeah, yeah, yeah. 12:55 We call it beer at that stage. 12:57 So distillers beer. Absolutely. I so what's let's let's give everybody a little bit of a history lesson too because you started here at wild turkey back in September 10 1954 Okay, so you know the exact date remember the time 13:12 6am seven o'clock in the morning 13:16 maybe I'm not the first person to ask that one. I don't know. Yeah, so you you've pretty much taken you've done a pretty much every single role with inside as 13:25 well yes. 13:27 Most of times you started in the bourbon business you started one place you stayed there all master still it took me under his wing. And that started out in the lab and salary time I learned that you know we learned a job well you can sit back and take it easy, then a boom into something else moves. So that experience in running the ball and operation running the whole client and exercise client management for several years. So what what made it into balls By the way, who was your master distiller that Mr. Bill Hughes he was young distiller for probation and Helio God appeared top heel. And he's took me under his wing started training and were born raised here in Lawrenceburg, Anderson County, and he'd known me you know, all my life and he more or less took me under his wing started training me. 14:14 What What was it about you that? Did he see something? Was there a glimmer in your I did you? Did you ask like, what was it? 14:21 No, I didn't really know. He just they just started trading me doing everything here. 14:25 He's like, here's the here's the biggest sucker in the room. And probably 14:29 nobody else would ever 14:31 know how to use it. 14:33 So what were those were those beginning years, like when you're when you're trying to have this apprenticeship. 14:40 While he's learning everything in the story. I worked in quality control and the story that day and time we didn't have all is saying they will quit what you have now. we'd run analysis on the corn, check it make sure it meets our standards, everything we done by hand. Now you have good equipment to check off, they're going to say you check all the grain and maybe four days are with you my brother scoop shovel shovel, and done a little bit everything. 15:09 So So you started 1954. Right. Yes. So at what point was that during pre post, sorry, post prohibition and and was there anything that really that was, I guess, prohibition ask that that affected your your job at the time? Or is everything just running full cylinders? We started of prohibition in 1933. And this story, some of the buildings and our storage bill some our storage building here 15:39 was built for and 1890s. And most of the steel was, was dismantled cause it was 1919 1933. A lot of them didn't think they'd be back in operation. But the family that owned this at that time is a big rock where why the amount of limestone out here blows. And they own that rock quarry too. So they work here in wintertime. Work in Iraq, we're in the summertime. 16:04 So yeah, you weren't running full cylinders, like you are today. 16:09 Still the same way as to the hot mush July which medicine we don't make any bourbon you just too hot. Doing it now bottling in Hawaii, how's everything Danish goes on all the time? Before it's a cooking mash? It just takes too long to cook them and cooling down. 16:26 Now, do you think that has any effect on the supply of what you all can try to produce? Or? I mean, do you look at it as maybe we should throw in some air conditioning units or open some windows? And 16:36 well, that's not the problem is the water? Oh, is it we say we start having chill water to cooling down. And it just takes along with our we've doubled the capacity owners are to steer in the last few years. So we're running about 346 faster right now. So when we build servers angry, the refurbished everything, we doubled our more than doubled our capacity. And the way we got it now we can put in extra parameters, we can still put in more firm owners and increase more and more. 17:08 I mean, do you do you see the day coming? Where you're going to where you're going to need to do that? Or is right now everything pretty good. And status? Well, 17:14 you know, I hope we have to go save when I started 50 or 60 barrels a day. Now, of course we're restricting our own product, everything to wild turkey products here we make our own product, a drone product and bottle our own product. 17:30 Well, almost right you've got a few other things out there old recipe bond and 17:35 that was too old to steal was that was a one time deal. They went back and done some compile on that. But that's some older stories was here. And they've been looking at some of the older stories for for probation. Maybe doing a special every once while now. 17:49 Yes. What to say I was like there's another one that could be coming out. I think it was the wash. Was it the barons? The barons releases or something like that. They look like it was kind of another another camp party thing. But we figured you probably didn't have a whole lot of your hands involved in that one. No, I didn't. So another thing I guess let's give an idea of, of what so at some point, you are also Do you remember when you had to start going on the road to start talking about the bourbon? Yes, 18:20 it was probably at least 30 years ago or more. And production to master distillers working in production. They just do is to play. That's all you done. And our company started me out going on the road and made a trip all across the United States. And it is completely different is now everybody is all whiskey don't make it. What it is nowadays, everybody. With all internets and everything. Everybody knows everything is going just like this broadcast broadcast. You all covered everything people know what's going on all the time now. 18:54 Well, there's a hungry consumer out there, right? They, they, they want to know more 18:58 they want. That's what I say when I say started. There's always good in my country with what it was. But now they're very well educated. They know what's going on all the time. 19:06 So what was what were some of the biggest challenges when you were doing that in regards of trying to get people to either listen to you or try the product? 19:14 Well, they listened. When you started talking to them, they really listened and this one he's a bourbon Sally's come along whiskies of the world and it's all over the world anywhere you go in the world, you know, for many years, and bourbon was strictly a Southern Gentleman strength. They got their cards or cigars and bourbon went to back room playing cards. That's where it comes in. How will you read old story you never drank bourbon till after five o'clock? Or somewhere? It's always five o'clock. Yeah. But that was always storing in his coming worldwide right now. The export market is huge. everywhere in the world. Now bourbon is really doing well. Were you because you were 19:56 I guess you consider yourself a pioneer when it comes to going out traveling and and talking about the whiskey. Were you nervous? 20:03 No, not really. No, I'm just playing. Oh, Jimmy. I'm saying Well, I mean, 20:08 at this point, yeah, you've stood up and you've talked in front of a bunch of people for quite a long time. And I know one of the things that was always relatively funny was Eddie would always say you know you didn't really do a whole lot of talking at home but you should see it the distiller you're doing you're doing your thing then you're always talking 20:25 well that's what he said the first trip he made with me. Then he come back home said Mama, you don't know that he said he's out here so you can keep him quiet. What 20:36 do you think you think you found like 20:40 like a new new happiness when you were when you were traveling of trying to find a way to connect with consumers I 20:45 had but I've always been people enjoy people. I'm a call myself a people's person. I like to be just like here. I tried to get down to Visitor Center at least once today. Talk to the venture see what they have to say about it. And my wife likes to come here to and on Saturdays. My family has breakfast to get we're family everything's open Joel except our home. That's all but we have breakfast together every Saturday morning. And we she'll come out with me actually she worked here for ideas even she worked here for eight years or children come along and she stayed home took care of the children and and we have Bing she likes come out here and see the vicious dog and they like see are so weak and then after church on Sunday we normally come out a little while on Sunday afternoons I get to spend more time in a visitor center that away for through the week. I got a job to do up there and I don't get down here as much. 21:41 So you know I think I remember this correctly. When you said your your wife Georgia, by the way it is now was this place called was it old tub or Old Joe? Is that what all 21:51 know it was Anderson County just still in 21:53 Anniston County. Okay. 21:54 And then one time was really brothers. And it was JT s brown at one time. And then been since 1971. has been Austin Nichols. 22:04 Gotcha. All right. We'll see. Mr. Sir. I'm learning something today as well. 22:08 They also Nichols company. They had their bourbon made here. It was shipped to New York and bottled in New York at that time. And they bought everything out here. Both the whiskey the day old already here. Um, it was already there. So they both and they didn't buy any other products at JDs brown at them. They didn't buy any of that. 22:30 Alright, so at what point so you were here during the entire Austin Nichols? 22:34 Since they've actually owned everything here in Kentucky. 22:38 Absolutely. So what was it like during that time to sit there and distill and then just ship everything away? Like what was what was the Lucille Ball and everything here? Okay, you're still doing that too? 22:48 Yeah, we're doing everything here. So talk about a little bit because that was in the 70s. Right. So it wasn't it wasn't the heyday for bourbon. No bourbon was true. Say back in that day and time bourbon restrictive Southern Gentleman. Right. So what was what was the, I guess you could say the are or the feeling that, you know, kind of went through a lot of the veins of people around here of what's going to happen with bourbon during that time. I mean, well, you know, before prohibition, it was 12 distilleries here in Lawrenceburg, Tennessee, Canada was known as one of the biggest selling cup places it was at that time. Most when I started with steel for here for roses known at nationals are still here in town. Old Joe distilling company was here, and Hoffman distillery was here, then we were here. So when I started the steel forward, now we're down to two four roses and us, 23:41 right. And so what what was what was the Old Joe and Hoffman? What? What kind of fate were they delivered? 23:47 Well, Joe was one of the oldest brands just our 1918 is one of the oldest, oldest brands, and they had several different brands. And in Auckland, they had half and broke. Then they started days were broke. Hmm, there was worried started, 24:04 which, from what I understand is Ezra Brooks was even a real person, right? 24:08 I thought he was I'm not sure. 24:11 Fancy. I don't know. I think that's been one of those biggest lords of bourbon. Nobody actually knows who Brooks actually is. I think it's just a fictional character. Good to be. 24:21 Jimmy Russell doesn't know I'm gonna I'm gonna go ahead and put my stake in the ground. It might be fictional. I might be right on that one you might be right. 24:29 So I kind of want to go back a little bit about, you know, your time on the road and what it was to to start doing that because you said you weren't nervous. But what was what was the reception of a lot of those people? You know, you'd said that they were they were listening. But do you think that that sort of help kick mark or sorry? kickstart the the market at the time for what we're seeing today? 24:53 Oh, yeah. say they've started wanting to learn about his dad and no, back to Ezra Brooks. Love the fellowship, Assyria his his first name was Ezra now well, that had anything to do with it. I don't know. I don't know either. I don't know either. But the fellow that owned all hapa distillery, while the owners first name was Israel, 25:11 we'll have to look into that. And put that on the research papers for later. But again, I cannot go back to your traveling, you know, the reception of those individuals and how that kind of kick started. So how long? And how many years? Were you traveling? And you're still doing a little bit not near 25:27 as much? Well, I'm still doing it in the States. I'm not going overseas at doing most of traveling overseas now. But, but I've been in just about every country in the world, who was talking about bourbon and say it's become a worldwide drink people's really educated and where you go in the world now. And so you have the bourbon side is in Japan, Australia, Europe, everywhere. Women in the bourbon women, the whiskey of the world and everything nowadays. 25:53 Absolutely. So do you. I guess I'm trying to find a good word to kind of summarize this with but when you're Did you did you look at that time traveling as as a good time to be able to do that? Or would you rather been back here at the distillery kind of overseeing a lot Oh, I enjoy 26:11 doing that. I would want to be a distillery. I wouldn't want to do it all the time. Like la the ambassador's is now they're on the road all the time. But every so often be out on the road and see what two people has to say, you know, you make it, agent, bottle it and ship it out. Unless you had complaints. And we've had very few of them over the years. You never heard any more about it. This way. When you're out in the field, you get to meet people. It's enjoying it and drink it and hear what they have to say about it. 26:40 So when we talk about just the whiskey in general, what do you what do you look at as some of the more brands that that you fall in love with? You know, we've talked to Eddie and and you know, he talked about everybody's got their baby, right? Everybody's got their baby. And so he looks as Kentucky spirit and rare breed. We're really your babies. Yes, 26:59 Kentucky's spirit and Blanton's was the first two single barrels on the market. Way back in early 90s. The first two barrel proofs on the market was Booker's and rare breed and that was late 80s, early 90s. Now everybody that has them but they were the first to own the market. 27:16 So kind of talk about what the Kentucky spirit line really is and what it kind of means to you as well 27:21 the Kentucky spirits of single barrel your hand selected and selected one when you say single barrel has come one barrel and one barrel only. So you're selected. Now here way we do it. Every barrel has a little different taste, even though it's the same going in his way of white oak tree grows in the woods has effect on a tree. I use simple terms. You plant flowers around your home all the way around someone who better on one side or another cause you get more sun more rain or same with white oak trees. So we were selected, were selected consistent taste Now we have this barrel program or bars restaurants, distributors can come in and select their own barrel. We'll have some more spicy pans on the wood some lyst because they know their customer we're trying to please everybody who are they know their customers and they were picking one one of my wanting more spicy one might not want is spicy. So when we're selecting the single barrels 28:19 so the I mean how often were you actually going through and testing some of these Kentucky spirit barrels to see if they matched up profile that people would want to come in and actually purchase them 28:30 we we've always done that we check everything we're Hey, we don't control our grains check before it's ever unloaded, we check it actually grounded. We check it when it's been cooked. We check the firm owners we taste a new product before it ever goes into barrel and then we check new barrels make sure they meet our standard we use a number for heavy char we make sure everything meets our standards before 28:54 so it's like it's like you almost have like a battle of wills here right because you've got this you got this heavy lean on consistency where you're saying like yes, we've got one mash bill we go in one entry proof we do this we do this that have this level of consistency and it's like but we're going to come up with a product where every single thing is different 29:13 you know me I like to be consistent even though I've come up with American honey I've come up with several different experiments over the years but you know I use simple terms Yeah, I certain foods and if I don't like taste them but I'm not gonna eat them again. 29:31 Like what like what foods you're not gonna try again? 29:36 Yeah, cuz simple. It feels like people say like, I'm too old to eat this anymore. I'm gonna enjoy the rest of what I'm going to eat. 29:41 Well my wife sure she says I too much steak and beef. 29:46 You can't have enough steak. That's BBQ Yeah, there you go. What about stuff that you you're not going to touch? Anything that you're not going to touch anymore? No Really? 29:55 Mo is not very few thanks to that. Oh like 30:00 Alright, so let's talk a little bit about the warehouse is here. So it seems like you probably know every every nook and cranny of a lot of these things right? So do you have Do you have a favorite warehouse 30:10 you know to me, most of them. If you sit near you see they all said about the same level. Get same airflow, get same air flow and everything it or some places are you know they're down in valleys different places. But here we're good now at likes a and b warehouse he says it is but you know he gets something in your mind you believe it but I may. I don't see a lot of division er houses. 30:38 What about the floors Do you have a particular floor that you're akin to? 30:41 Well the third fourth fifth floors ideal aging. The first and second floors at same story warehouses. It can be 30 degrees difference between the top floors and the bottom floors. It ages two faced on the top floors and don't age fast enough on the bottom floors. So at times you have to rotate bottom the middle forces idea who managed in temperature and all that there's not that big change in it so but the bottom folders and top floors it is if you use over an hour going to the warehouse you start up steps every floor use field difference in the heat on up. 31:16 So why do you think they stopped? What do you stop at seven place? Why would you go like a 50 story warehouse? 31:25 Do you love bourbon? How about festivals? course you do. So join bourbon pursuit in Frankfort, Kentucky on August 24 for bourbon on the banks. It's the Commonwealth premier bourbon tasting and awards festival. You will get to taste from over 60 different bourbon spirits, wine and beer vendors plus 20 food vendors all happening with live music. Learn more about bourbon from the master distillers themselves that you've heard on the show and enjoy food from award winning chefs. The $65 ticket price covers everything. Don't wait get yours at bourbon on the banks.org and through June 30 you can get your discounted ticket offer two tickets for the low price of $110 when using the code be EOB 2019 during checkout at bourbon on the banks.org 32:18 Hey everyone, 32:19 Ryan here and I know when I celebrate a weekend with friends I want to bring some of my best bourbon. However, if I'm on the car, a plane is not convenient. Plus my bottles are clanging around they're not really secure. So I have the perfect solution. 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They apply their expertise from brewing and began distilling at beer barrel finished whiskey began production 2012 and rock house was the club is featuring it in their next box. The barrels come from Tennessee get filled a dragon's milk beer twice the mature bourbon is finished in those very same barrels. Rocco's whiskey club is a whiskey the Month Club on a mission to uncover the best flavors and stories from craft distillers across the US. Along with two bottles of hard to find whiskey rack houses boxes are full of cool merchandise that they ship out every two months to members in over 40 states go to rock house whiskey club com to check it out. And try a bottle of beer barrel bourbon and beer barrel rye use code pursue for $25 off your first box 34:00 so why do you think they stop what do you stop at seven place? Why would you go like a 50 story warehouse like what would be the will be the the ideal way of not doing something like that? Well 34:10 I don't know how that would look but it'd be monstrous it'd be monsters but to back in that day in time they didn't have all this quit but you have now they they had police horses pulling the barrels up to the top floors. Oh really? Yes. 34:25 Yeah cuz i guess i mean i've seen you've seen you can go in some of these these warehouses and you do see the you can see like the pulleys and you do see like essentially like almost like an elevator shaft you put it on pull it up 34:37 cool isn't it? That's what they don't leave these two for prohibition here. 34:41 They didn't like put a put a backpack on you with a rope and make you go 34:46 away man does I now you have Rick and machines and all the put them up into three tour. So used to tear Rick's back Ned day we call the dropper she had a cable with hooks on the end. And you looped it up over the for Buffy and one fellow would hope to borrow was a hoax and I'll be back pulling them up earlier than Rick now you have all kinds of equipment to handle it now. Yeah, same way taking them out. You had to take them out the same way. 35:12 So what other I mean let's let's go ahead and rewind the clocks of time here right so during your time what other type of innovations have you seen when it comes to just yeah, either that's rolling barrels or wrecking barrels or dumping or anything like that that sort of either made it easier or just 35:28 it's made it easier you got better equipment now everything's better equipment, you know in the dump room used to knock the bone out of every barrel still. Now we got you got a bone puller pulls the barrels out soaks $1 now same way and fill in barrels you field every barrel, you had to drive the bone and it rolled it out. And it's a lot of those things is better equipment. Now that's why I say our forum and everything, we haven't changed anything. We just have so much better equipment now than you did and everybody to steal you run it by hand you had one hand on the steam veil, want to head on flow veil and you actually you got to be consistent improves on your steel if you prove runs up and down on the steel the flavors are going to be up and down. So you have to be consistent get good if you want consistent taste and flavor you gotta run the same prove all day long. 36:21 So I guess now it's a lot easier because it's all probably computer controlled 36:26 with how we have computers but we still at hand operators are still doing it by hand I can sit there and 36:32 click on click a mouse and I can make it like that and 36:35 then they had when we're grind and grind that has to be their meals we're cooking a cooker fella has been around the cooker we're filling the first matter yes be there so we're still got a computer city have sitting around doing some buy in and that's still in the middle of steel is about 240 degrees and it was hot back in that day and time setting imagine you got air conditioning control room for no sudden oh 37:04 yeah now they're just they're living life of kings or is so he you got to see the hard days hard days everything done by hand 37:12 Yes. 37:13 So let's let's talk a little bit more about the the distillation pieces of it so you've got one match but let you do for all the Bourbons but you also have a ride 37:21 around Nashville right? So talk a little about the rye when was that introduced? Like because I know for a while you know you used to have wild turkey from Maryland source oh not a store it is like bourbon even to this day you have allowed people to bourbon can be made distinctive product United States of America. And a lot of people thanks has been made in Tokyo it's not bourbon. When I started in Radwan made in Maryland, Pennsylvania. It wasn't rat whiskey rye was dominant grain on the East Coast when they come here and that's what they first started us probably George Washington was one of the first distillers I'll get this question all time who's the first distiller someone says a words I you know what I say? The first old farmer got over the mountains got a steel set up claims at the first and Is that another so I don't know whether anybody really knows who really registered still rewards. 38:17 Now that's going to be a mystery that will never going to solve. So back to the rye You know? So when was that when was that introduced here? Because I'd we had mentioned that it was it was sourced at one point for wild turkey 38:31 well it made in Pennsylvania were made for us in Pennsylvania. Okay, but we've ever since I've been here we bottle right? Then we started Mike or own 38:41 probably 38:43 late 60s early 70s. Most rise says 95% 100% rise. Ours is old fashioned formula. It's got raw corn, corn and barley. And that's way that if you look back to original recipes for and Pennsylvania, Maryland as well, they were 39:00 right. So I mean that's so you're keeping the same Nashville that you you sort of were even right. You can consider that contract was stealing if you were taking it out of out of Maryland and bring it back here. Is that 39:12 technically what it was? No, they was making it for us. 39:15 Yeah. Wasn't that considered contract distilling 39:17 or they was gone? Yeah. Same way bother stores in Kentucky right now. does a lot of social media does still brands, it does not have the story as Nautica, and that's what's made the bourbon market short right now, a lot of Bourbons made such a huge jump in the last seven or eight years. Same way as a lot of them were selling bourbon, other people live in a barn and lived under other brands. And now they're shorter bourbon. 39:43 So what's your what's your what's your take on that? Do you think? Are you a fan of indie peas or non distilling producers? Do you 39:51 think? Well, you know, they're making it for people how they want by either I guess or how they want it done. But no, monastery is Bowser says bourbon or rye all have come out of hit on it right. 40:06 Rising Tide raises all ships and right that's that's the way to look at it. So So yeah, so you've been doing that for a while. Rare Breed is the the barrel proof baby of yours. So kind of talk about the inception of that. 40:21 Well, actually, we were tasted we sample say we sample everything we're saying was Asian each year sitting here in LA the visitors come in, we'd be safe and we would sample right in the warehouse at that time. Dr. Bone had a thief pulled our Berlin sampler dr. Terry lovers come in KFC. Why can we get some of this? Why can't we get some of that? That's what brought to me. That's what brought the idea for us here that if they've wanted, that we could probably make it happen. Right? Right. It's easy enough to just not just basically just dump it right away. Don't need to prove it down too much. Right? You can't prove it that Yeah, not can prove it down. Actually, the only thing you can do is put a little water behind it to clean out your filters. Because you got a filter to get this so much at char HR and dump trolls. You'll see big flakes a char and Eric comes loose in that barrel. Then you have a lot of little fan jar that you had to filter to get f5 Charla, 41:21 a lot of people like that fine char at least some of the whiskey geeks What about you, do you when you when you have the opportunity to just go and sample something or go ahead and just fill up your own bottle? Whatever it is, do you get a little bit of that just barrel char sitting around in there? Do you 41:34 like that? Really, you don't get with a thief pull it out. You don't get that in there when he jumped the barrel and get everything out of it. 41:41 Right. But are you a fan of it? Because Because he don't be people like people? I mean, I I don't know. I look at it and you're like, Oh, it's kind of like an extra little little thing about having the bottles you can can you swirl it around you can see that 41:52 a lot of people's like so something wrong with it when they see that is what it is. 41:57 Yeah, I could see a probably a general consumer market would probably look at it like that. The same reason why everybody went to chill filtration at one point because you put ice in it and all of a sudden looks cloudy, but now we're starting to see this shift or this turn where people are, they're asking for, you know, non shelf. They're asking for throw a little piece of char in there for good measure. So I know 42:20 I know, I know it's authentic or something, you know, actually we never use chill for it depends on the proof. It depends on how much water you're adding when you cut it down whether the show failed or not. So at one on one prove up in just a few years ago we never geophones this tall it that what will happen to it. If you say you're shipping it from here and maybe 40 degrees goes to Canada 20 below, they get cloudy and hazy. And that's what you're doing. You're checking out some of those sayings. They won't get that away when you chill. 43:00 Now there's there's always the the never ending debate or story. If you do chill filter it are you removing any flavor. 43:10 Well, unless you see by federal law, if you move so much flavor, you can't call the bourbon anymore. So now you are doing very little flavors. 43:22 So you don't think it's really affecting anything you think it's more of a aesthetic. 43:26 Yeah, it's a now in the lower proves if you're adding a lot of water. See we're not a rule of thumb. It takes about a gallon of water Drew's 100 gallons of bourbon one proof point. So our barrel proof right now is 116.8. And we bonded one on one. You had very little water to it. That is coming on that barrel. 140 something you couldn't have 80 proof you had a lot of water to it. Absolutely. Because we just seal distill it low proof and put it in a barrel at low Bruce to say Hi, are you still were allowed to steal up? 160 proof? Hmm. And I use simple terms. You like to eat steak? 44:05 Do you want it well done or you want to medium rare? Yeah, 44:08 you like it? Well done. 44:10 I'm not a well done fan. I'm a medium medium rare. Just you don't get a lot of the those flavors you 44:15 answer my question. 44:18 You're taking the flavor. Hello. 44:20 Yeah, I mean, so it sounds like your state guy we were talking about already. So 44:27 are you uh, yeah, ribeye fillet. What's your what's your 44:30 what's your Academy? Like on the primary of verse your prime rib guy? I didn't even think about that row horse race choices. 44:37 Oh, yeah. That's so Joe Redis she had she had prime rib cooker for you go out around. Yeah. 44:45 You know, when the children are growing up, she cooked all the time. And now just the two of us and she never knows what time I'm getting home at nights. So weed out just if I'm in town, we added lunch. And you know, it's bad when you go restaurants now and they bring the teeth to you. Like what we said, 45:05 Jane? Yeah, well, I mean, you're here in Lawrenceburg. So I'm sure everybody probably knows you by name, that's for sure. Right. 45:10 Lehman likes to their place to we go to Lex and a lot of course I got a lot more restaurants and we have here in Lawrenceburg. 45:18 Absolutely. And so let's let's kind of talk about you know your time here at the distillery now you spend a lot of time down at the gift shop, chicken, some hand sign and bottles. 45:27 Try to get down at least once today, but I'm in distillery. Most all the time. I try to get to this person or at least once to today, usually about this time they afternoon. course they get off. Regular workers gets off at 330. So I'll usually go down our late night afternoons and sit around. I like 45:48 is it about you think it's the best part of your day? Or do you just like to have a healthy balance of getting in front of people? 45:52 I want to hear what people have to say. You know, I'm on the list and see what they have to say. Uh huh. 46:01 And plus you've got your your scooter, your own personalized scooter down there. 46:05 They had two bunnies. I can't get around and he feels he goes in these fields and I write it down here. 46:12 Right. Really? Okay, so it's an off road kind of guy. 46:16 Yes. Run 40 miles an hour on the road. Well, you 46:19 could just take it to the McDonald's parking lot if you're getting hungry today. Right. 46:23 It's not lost in Mattoon last night for the road he's got turns angles narrow lane. They bought that special for me I didn't even know that he's getting it till one day they said we need you down to Visitor Center will what it was I thought somebody that are wanting bottles I walked in and hey, come pushing that out. Sit here. This is what you go around around. 46:45 But you actually came up here we're recording outside on this hill. You actually came up here in your car you're looking actually drove up here on that? Yes. And now if had been the first for the week? Well, they tease me about this. You know what I draw most of the time 46:59 when you got most of the time 47:00 1998 Ford pickup truck. four wheel drive. Yeah, now I feel as well. And my wife forgot to her for Christmas. She's never drove it much so it's been sitting in the garage for three weeks so I told her to get out and drive Yeah, well battery dies, right? Well, it's it's only got 4000 miles on it. Yeah, and I'm driving a whole lot then well $2,000 we go to Destin Florida we're vacation Fourth of July we we drove down back so to 47:31 see now everybody that lives out in the the Destin region they know where to catch you when it when it comes time to for family vacations and stuff like that is so the other thing that you know I kind of want to talk about just kind of kind of wrap it up with some more bourbon talk is over the years you know you've had your hands in a lot of the releases that have come out and stuff like that you've handed a lot over to Eddie as well and then you've everybody's what he's really banging on Bruce to really move here now. We've I've been I've been sensing that a lot recently. You know where do you kind of see the the lineage going? I mean you excited to have to have Bruce come into here and do you think he's gonna do a good job like what do you think that's gonna be like? 48:11 Well like he said if he if he says I don't do something the heavens me. 48:17 Me and Bruce holdovers from there 48:22 but this is saying I enjoy so much about to bourbon business. All of us are close friends here in Kentucky if one of them gets in trouble others doing is anything they can to help them out. And we talked about Booker know Elmer Lee and part rain we all grew up together. Fred Nolan he grew up together at Parker son Craig been they they're about the same age they grew up together. But Craig had to give it up you know Parker old friend of mine he had Ellis disease engages in his 70s he got the point tour he still could talk all right he couldn't do anything they have big trucking company isn't cattle farms. So Craig had to give it up and stay in taking care of the farms and all now you got Bruce and free its own free little free together now so steal that vision is going on in 49:16 yeah i mean you do see this this family lineage is happening across pretty much pretty much all of them right i mean there's there's something that that there is to be said about that 49:27 little bit different on the heaven Hill side right let disappears disappears and more more business focused rather than distilling focused but the only thing known is to relive 49:37 all of this is Sharon before and countries are stock 49:41 so at one point would you would you rather had the opportunity to like buy back wild turkey and put it under the Russell name? No, we never did own it. Yeah. Well not buy it back. I'm just saying like if the opportunity presented itself or was just something that probably would never would have happened and it wouldn't happen yeah. 49:58 Yeah, it's the know it's very costly. Yes, yes, very costly. And see, most sayings if you don't turn your inventory winter for months, you're not going to be in business very long. See here we're not thinking about even turned inventory with the same date 10 to 12 years from now. So we got a lot of money tied up space in the state of Kentucky we pay a tax on each barrels and since you're in ages, yes the state of Kentucky 50:26 now you'd also mentioned 12 years but from what I understand and what I remember is that you're you're more of a like a seven to eight year old bourbon guys the 50:34 same to toys with seven to 12 Yeah, now we do an older limitation ever was while we put out 14 year old 15 the same thing the decades if we just finished the ad put out it's got 10 to 20 year old version, but it's just a few barrels and we we keep our record bottling one a lot 1400 Barroso badge bother in a small but there's no such term as small badge 50:59 now you can doesn't 51:00 really matter you can call whatever you want ours is about 100 250 barrels who were tasted all the time we found somebody thanks agent a little extra special will set them aside and keep taste them and if he starts getting that woody okie taste like a lot of would know he tastes you like an older bourbon but I don't like it and he starts getting that we can move them down at the bottom of our house and slow at age and down. We can't move same hundred thousand barrels as well on the inventory right now. 51:26 So I guess let's let's talk about that with Woody and okie bourbon because there is kind of a shift in the way that consumers are looking at buying bourbon when it comes to like a whiskey geek market right when people are coming out with crazy age data 2327 year old Bourbons and they do they've got this like heavy okie painting panicky kind of taste and flavor to it. However people like you are saying that's that's probably not the way you should be drinking personal taste Yeah, 51:57 how much it's your taste you drink whatever you live with this not my taste so 52:02 why is it that you think that 52:05 I would say a new whiskey geek or new whiskey consumer gets totally enthralled with this large number on the package rather than the taste and 52:15 it's a lot of people thanks older it is a better it is now go back to scotch which I know a lot about that to see they're using barrels has been used to us as I get as we 1516 years old to really get some good taste in it because they're using barrels and we've already used and the one thing about it when they start using your barrels they want to keep using them goes and eight years we lose about a third of a barrel is soaks into the wood and they're getting some flavor allied barrel so if they used our barrels one year beams or makers or Buffalo Trace and then it's going to change the taste of their product and that's one thing it's like food and all I want to taste the same everytime i don't i don't want some food taste this way tonight. Next week it tastes different way I don't 53:08 there's a lot of variations you can do to mac and cheese 53:12 anymore right and then you know that's funny saying mac and cheese now is all over the world he used to be he didn't see much but they were you going to world as mac and cheese they got it all now so many different ways they fix it now and cookies 53:29 Do you have a favorite mac and cheese rest we could just turn this into mac and cheese pursuit because I think there's there's not a lot of people that don't like mac and cheese 53:35 right. 53:37 Joe rata make a good mac and cheese. We don't eat much. No no mac and cheese for 53:41 all much anymore. My parents put two majors in it. 53:45 Really? 53:46 That's a new one. Here they their mac and cheese when I was growing up had two majors in it that see I don't think I've ever had that. 53:55 I can always try it though. I can always try. So we're gonna wrap it up with with one one last question here. And this actually came from a listener. His name is Jeremy. And he said me myself of several people that I know love visiting the distillery we love to visit with Jimmy for an hour. So he's a good rich source of information and bourbon lore. Now, he kind of wants to ask, what's a couple things to like an advice that you would give of things or codes to live by for younger generations? 54:24 me do it. Like I said a while ago, do it right or don't do it at all. Don't try to change keep consistent taste and flavor and all the time. Don't keep changing different times as you say to him says I'm hard headed in ways but I've done a lot of experiment in over the years with American honey with the barrels has been a scotch different barrels and everything. I've done a lot of experiment over the years but I stay strictly to old tradition doing it the right way. 54:57 Well, that's that's the bourbon side. But just in life in general. And life in general. What what what do you have some good, some good little tidbits that you can hand down to young generations of whether it's Don't work too hard? Maybe it's just enjoy what you love, whatever it is, enjoy 55:14 what you love. Don't try to be somebody who are not. That's what, you know, I don't I hope you see I'm not put on the plane Zambia, just, that's something I'm a piece of trash put on a big spiel. And I'm not if I really had 55:31 deep thoughts with with plain old Jimmy right. Alright. So let's go ahead, we'll wrap it up right there. So make sure that if you get the opportunity to come to Lawrenceburg and visit Wild Turkey, try to figure out was we're recording around three o'clock right now four o'clock, he said he's usually down at the visitor center then. So that's when you know is probably a good time to go catch him. Or you can ask the visitor center and I'll be glad to come down there and salty. There you go. You can do that as well. Right. So he'll do that for our panel cast. Listen, I will. Jimmy thank you so much for hopping on the show today. It was a pleasure to talk to you and you know, capture a lot of that good information. I'm sure we all learned something new every single time and I think we're gonna have to go back and figure out who this Ezra Brooks character was. 56:14 Yeah. Well, thank you for coming and being with us. We enjoy it anytime. You're always welcome here anytime you want to come 56:19 back, except your house right. Now that 56:22 that's all. We're family. 56:24 It's okay. I'll accept that. I'll accept that. Would you be surprised? 56:29 I'm not good on these computers. Other people tell me I saw we were home on 56:36 the internet. No. 56:39 Well, you know where you live? 56:40 Yeah, that's that's the that's the scary thing about it. gotta hide your address. 56:46 No, I'm in the phone. My name is in the phone book here and everything. 56:49 Oh, well. There you go. You can you can you can find them in the local Lawrence County phone book. Right. So with that, I want to say Jimmy, thank you again for coming on the show today. It was a pleasure to have you. That's how you can find Jimmy and I can meet him I'm sure we already talked about it will be back down in Destin, Florida at some point soon. And who knows you might see him at your favorite liquor store across the country signing bottles. 57:10 Thank you, sir. Appreciate you come. Say you're always welcome. Anytime you want to go. 57:15 I appreciate it. And make sure you follow bourbon pursuit on Instagram, Facebook and Twitter. And if you do like what you hear you want to see more interviews with legends like Jimmy, make sure you support us patreon.com pa te r eo in comm slash bourbon pursuit. That's how we're able to keep buying new equipment, putting miles on the car and making these good interviews happen. So with that, I want to say thank you again and we'll see everybody next week. 57:40 Cheers.

Bruce Russell and JoAnn Street both know their Wild Turkey distillation and family history like the back of their hand. Both have been brand ambassadors but are now transitioning to new roles. While JoAnn is developing the hospitality side, Bruce is learning the ins and outs of the distillery. This show dives into the personalities of these two as we discuss the effect of bringing fresh faces to the distillery and how they plan on keeping traditions alive. Show Partners: Barrell Craft Spirits blends cask strength, high quality spirits to explore the effects of different distillation methods, barrels and aging environments. Find out more at BarrellBourbon.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: Episode 186 we feature Pam Heilman of Michter’s Distillery 150 bottles remaining from 4 barrels of Pursuit Series This week’s Above the Char with Fred Minnick talks about fake whiskey. JoAnn, do you want to get into working in the distillery? Bruce, are they going to make you join the union? How are you related to Jimmy? How did you decide to get into the family business? Talk about being a female in whiskey. What does it mean to be new blood in the company? Tell us about your background and how it will help with working in the distillery. Did they have a daycare for you at the distillery when you were young? What is your favorite Wild Turkey product? Do you see yourself living in Lawrenceburg? Give us your typical brand ambassador spiel for 80 proof and 101. Tell us about Rare Breed and Kentucky Spirit. Why is 101 Rye important? 0:00 There's those 0:00 weird beetles that we got out here. 0:02 Yeah. Does that what does that mean that they're like stink bugs and know what they are? Yeah, yeah, at least that's what I know 0:16 that say that one for the blooper reel. 0:29 Welcome back. This is Episode 199 of bourbon pursuit. I'm one of your host Kenny. And to go through a little bit of news back on episode 186. We featured Pam Hyman of Victor's distillery. Pam talked about her extensive history working in bourbon that began at the Booker no plant. She's had a long tenured career and was named the master distiller Victor's back in October of 2016. However, last week, Pam announced she is retiring from actors, and Dan McKee will be taking over as the new master distiller. We wish him all the best in her retirement, and you can look forward to hearing her one last time when we release her interview with Fred Minnick at the Kentucky Derby museums legend series. It might be the worst kept secret in history, and I think it even gets a mention in today's episode, but the fourth wild turkey masters keep released titled Cornerstone will likely be a nine year old rye according to the filings with the TTP. The label describes it as the cornerstone as a Kentucky straight rye whiskey batch 0001 bottle at 109 proof aged a minimum of nine years and approved by Eddie Russell. However, we all sort of knew this was coming for a while. also kind of fun to note, if you go in a barrel, pick a wild turkey there is going to be a few ride barrels just for sampling fun. Just another reason to love those Russell's. We've had both our guests back on the Russell's family episode, which was 175. But this time, Joanne and Bruce get to have a moment in the spotlight. Both know their wives, Turkey distillation and family history like the back of their hand. We know this firsthand. Because on our last Russell's reserve barrel pic, we have Joe in actually giving us the tour for the podcast. And this show dives into their personalities. Because these two are very vibrant. They know what they're doing. And we discussed the effect of bringing fresh faces into the distillery and how they plan to keep some of these traditions that me as you understand here in a little bit how it try to keep those alive. We've got about 150 bottles remaining from our four barrels of pursuit series. These are ranging anywhere from 10 to 14 years old. And we're excited, we're going to be bringing two new more barrels in May. One last one of these is actually going to be a five year week from Finger Lakes distilling. And you can get information about these barrels such as their proof and the story behind them as well as you can get them shipped to your door at pursuit spirits.com. Now sit back and relax and here our friend Joe over a barrel bourbon. And if you want here more Joe, make sure you follow us on all our social media channels because our next live recording at downwind bourbon bar is going to be featuring Joe Beatrice of barrel so make sure you stay tuned for that. And as always, you've got Fred Minnick with above the char. 3:16 Hi, this is Joe Beatrice from barrel bourbon. We blend cast right high quality spirits to explore the effects of different distillation methods, barrels and ag environments. Use our store locator to find a retail or a bar near you at barrel bourbon calm. 3:30 I'm Fred Minnick, and this is above the char 3:34 and a recent Twitter survey. I asked the question, do you think fake Pappy Van Winkle is in circulation and American retailers and restaurants? 86% of the 861 voters said yes. Now my followers tend to be a little bit more cynical and on the whiskey geek side. But think about this for a moment. Some of the most enthusiastic people and all of spirits American whiskey fan 4:01 tend to think that there's fake Pappy Van Winkle in circulation. 4:06 That means someone is going to be buying a fake bottle or poor of Pappy Van Winkle. Now, how is this possible? And the times we live in? How is it possible that we can continue to face these types of issues, fraudulent activity on something as as benign as an American whiskey? It's ridiculous. But we've seen it in scotch, there are people serving time in prison for wine. We even had the Pappy Van Winkle heist a few years ago where Buffalo Trace employees stole from their own employer and tried to resell it. 4:45 The fact is, as long as people can make money, it will always happen people will always try to circulate fraudulent bottles into the marketplace. And there's not a whole lot we can do about it. But there is one thing, one thing that everyone out there can do. And that's putting an end to the selling of empty bottles on eBay. Get on eBay right now and just search Pappy Van Winkle empty bottle. Now I came across one that was selling for $700 and the guy had empty in quotation marks. And you know, frankly, I just saw read and kind of went off on it and Instagram. But he was really probably trying to sell a full bottle now that I think about it. But nonetheless, you will still find a number of Pappy Van Winkle bottles for sale. You'll also find empty orphan barrels and Buffalo Trace antique collection and four roses limited editions and you'll see older mixers bottles being for sale. And there's they serve no purpose to be sold as empty bottles, other than to for someone to refill them at another time. because no one's sharing the shit making candles, armor lamps. So if you're someone who's putting an empty bottle in eBay, I just want you to know that you're part of the problem. Oh, you may need money. I understand that. And if you've done a once, you know, I hope you got the funds you needed. But if it's consistently happening, and this is part of a business plan that you have or this is something that you hope to break in and become like a special follow on eBay. Well then sir, ma'am, you are causing us a whole lot of headaches and American whiskey right now. Because there's a good chunk of us who do not trust that good Pappy Van Winkle, or Buffalo Trace antique collection is legitimate. And if you are selling MTS on eBay, you are one of the biggest pariahs in American whiskey right now. There I said it. 6:55 Think about that, if we can put an end to selling empties on eBay, we may be able to put a dent in some of the fraudulent activity we've seen on the secondary market. And worst case scenario in retail or in restaurants. So I don't know what to do about it. It's not illegal. 7:16 People can do what they want with an empty bottle. But if you have an empty bottle, display proudly on your mantel, or take it outside and break them on the fucker with a sledgehammer. I don't care. But don't put it on eBay. 7:31 And that's this week's above the char this this subjects get me pretty pissed off. So if you have something that might piss me off, hit me up on Twitter, or Instagram at Fred Minnick. That's at Fred Minnick. Until next week. Cheers. 7:48 Welcome back to the episode of bourbon pursuit the official podcast of bourbon. Kenny here recording once again in Lawrenceburg at wild turkey Hill, home of wild turkey bourbon. And this has been a serious recordings that we have been doing. However, we have two new guests to the show that had not been on previously because we have had Jimmy and Eddie on. And we've got a few of the wild turkey super fans that have been on before as well. But this one we kind of looked at and we said there's got to be some more faces, right. And there's a lot of new faces that are starting up and become better the younger generation of bourbon, or what Fred and some other cells are starting to call this even the media people like the new regime of it, right because we've got a lot of people that are older authors and they're trying to do something different and we're doing podcast now. And now we've got some new blood that are starting to enter the the whiskey world in itself. So with that, I'm going to go ahead and introduce our guests. So we have got Bruce Russell, who is the global was the global brand ambassador gonna go ahead and introduce yourself. 8:48 Yeah, how's it going, guys? I was just the brand ambassador, there's just only ever one of us I was like all of them whatever there would be I would do. 8:57 But now they've got me transitioning to be more than a story hopefully take over and 9:02 do a lot of the same stuff that dad Jimmy did. So we'll talk about that one then we also have Joanne and Joanne is it st them I saying that correctly? Okay. 9:09 Yeah, so I do a little bit of brand ambassador work but I also help out and the visitor center with you know, all the events and whatnot that go on kind of all over the place. 9:19 So let's go ahead and that's a that's a good way to kind of kick started so you you're going in and doing a lot of like the events and stuff like that Do you do you want to follow in any other footsteps to like get into the the distillation, the warehouse, the actual jobs of what's actually happening inside of the distillery now. 9:34 So for me, I have a little bit of a different story, like Bruce grew up coming to the distillery whereas I grew up in Tennessee, and then decided to move up to Kentucky. But right now I'm committed. Great. 9:47 Thank 9:47 you. I think I'm liked a little bit more now and the Russell family because 9:51 you don't wear like a bunch of orange around the house. Okay, so you're not a volunteer went 9:54 to the University of Kentucky. So okay, well, pretty hard cats fan. But for me, I think I'm just still trying to find my way in this industry. And right now I'm really enjoying the marketing aspect of the job, and just really getting to interact with different bartenders and people who truly love what you do here. And it makes me more passionate and want to be better at my job, as well. So for right now, I think, let Bruce, Eddie and Jimmy make all the good juice. And then I'll just be out there talking about it sharing the wild turkey love. 10:22 So you don't have any dreams or aspirations to want to do that. 10:25 Maybe in the future. But right now I'm enjoying what I'm doing. 10:28 Maybe like a summer internship, something like that to learn the distilling operation. 10:33 Yeah, we'll see. I think once Bruce gets here, I've learned a lot from him. We're kind of really good buddies, and definitely who I look up to the most. So I'm sure once he gets back here and kind of doing his thing, I'll probably be very intrigued in that as well. But I'm really enjoying what I'm doing right now. So 10:47 awesome. And so Bruce will will kick that over to you. So you have been now you live in Austin, Texas right now. Correct. 10:55 Kind of kind of all right. So I haven't lived there much this year. So he's got a home back. 11:02 They've got me moving back for sure. Permanently here in Kentucky, January one. It was actually supposed to be sometime this year. So my jobs kind of in a transition phase where I've really probably spent the most time here in Lawrenceburg at the distillery this year, as opposed to 300 days on the road last year, but I'm still doing a little bit of the ambassador work. We've hired somebody to take over as a national level ambassador, but I guess they don't. They don't they treat everybody a little bit nicer than us. So they didn't make your family. Yeah, they didn't make him travel 315 days. So he only has the West Coast. So I'm filling in a little bit on the East Coast, Joanne's feeling a little bit on the east coast and some of the smaller markets. 11:38 So you guys are starting to understand what it's like to live in the Delta sky lounge. 11:43 Exactly. Yeah. And we are Delta 13 through me, dad, Jimmy, I think all of us. 11:48 Yeah, we've we've talked about it, to an extent, at least with Eddie and I, because I was a Delta person at one point when I was traveling. So we talked about sky lounges and sort of how you get used to 11:58 lean and do while they weren't Southwest. With his wild turkeys. So yeah, and Jimmy was buddies with herb. And like, I think that's kind of how that wild turkey thing got started. 12:08 But now I've 12:09 worn by bugs out here, by the way. So if you see us on camera, and we're dodging we even it's, it's because we're just bug just flying everywhere. And we are recording outside. So if you hear trucks going on the background, it's because of the limestone quarry that they are just trucking stuff in and out of, you know, it was funny, we were actually recording another episode and trying to figure out, you know, where Bruce was going to start coming into here, because Eddie actually was part of the Union when he started coming in here. And Jimmy was sort of laughing a little bit because he made him do that. Now they're going to make us start joining the union to and sort of work your ranks up you think, you 12:44 know, the know, and it's a cute story now, but 12:50 he wasn't as cute back in the day, there's, you know, there's some real animosity between him about how that got started. I don't even think that many originally wanted to work here. You know, now they are, they work well together, we make amazing whiskey. 13:04 But I won't have to do the exact same thing dad did. His dad was kind of forced to go the union without a college degree. And I'm coming in with a little bit of background in the job and with a degree in some chemistry under my belt and stuff and been having doing the apprenticeship. So I would assume that I'm going to have to do the same type of things. But I probably won't be a union employee. I'll probably be a company employee, but their plan is to get me as soon as possible into the warehouse. And one thing we did forget to mention is so you are Eddie son. 13:35 Oh, yeah. So we got forgot to get all about the family lineage. Point. So 13:40 yeah. Jimmy Russell Mini is what we call it means it is our grandfather, Eddie occur master distillers, my father, and then he is joins uncle. But as far as Walter, he's concerned, you know, Jimmy me was not the first one to work here. My grandmother worked here before he did, and was basically the reason he got a job here. And then his father had worked here even before my grandmother did. And as far as I know, his grandfather was maybe the first person to work in a distillery here in Lawrenceburg, and Anderson County. And he worked at the Old Joe plant, which I believe was the precursor to what eventually became for roses. 14:19 So talk about your side, like, did you did you look at coming into this and saying, like, I just, I just need a job guys. Like, can we can we have some fun here? Or did you have this aspiration of wanting to be a part in the family business? 14:34 Yeah. So growing up, I always went to different events that they threw, like outside of the distillery, whether it be bourbon festival, or like the national Wild Turkey Federation down in Nashville. And I've always kind of had interest in it. But when I turned 21, I started out giving tours at the visitor center and just kind of working there as a summer job. And the longer I was there, the more passionate I got about it. And when you really get here, and you see what Jim Eddie do here, and then what Bruce has done the past few years, you just kind of you love it, you can't get out of it. It's addicting. And when you see that passion, you don't want to do anything else. 15:10 You use that word passion a lot right about what you what you see inside the family. Yeah. So are you looking at making this a lifelong career Wild Turkey? Are you looking this is like this is this has been fun? 15:21 No, I'd love to, I'd love to work here. And it's not just the family, it's the people. A lot of our employees have been here for very long time. And I think that says a lot to our company and who we are as a brand, that it's not just Jimmy and Eddie that have been here forever. We've got people that have worked here, 2030, 4050 years. So you saying there's other 15:38 people we should have on the podcast to be saying to me, 15:42 if you want to 15:43 tell you the real truth, maybe you don't like that. 15:47 So yeah. 15:49 So another question for you. While you're still we're talking on Joanne here, kind of talk about what it is being you know, we will talk about being sort of a younger generation here in a second. But you've been very female, because right now you have a lot of females that are starting to make their presence, you've got fond Weaver of uncle nearest you've got Marian eaves of castle and key. You've got the bourbon women's society that's starting to grow on hundreds of members now. So do you do you see this as like a great push for for, you know, involvement of women into whiskey to 16:22 absolutely and I've got to be a part of women and whiskeys a lot. So their Instagram page, they've got a ton of followers, but also just the support. Because I'm sure like Jimmy said back in the day, it really wasn't gentleman's drink and not so much anymore. And he likes saying that i think i think he does. Yeah, 16:38 he's got he got this little like, twinkle in his eyes, like, 16:41 just a demand. 16:42 Maybe maybe the good old days. I don't know. 16:44 It's awesome. It's a great time to be in the industry. It's booming right now. And it's not just whether it be brand ambassador work, but bartenders and just industry in general is, is growing insanely right now. And I'm just thankful to be a part of it. 16:59 So let's talk about sort of new blood, right? Like what it means to be new blood in here. Do you do you think that this is because Jimmy it said it before right? It's it's an old man's drink it was something that just just kind of just pretty stagnant for a while DC is a new regime or new blood coming in? That's kind of reinvigorating this market. 17:18 Absolutely. I would definitely say so. And it's it's everywhere. And I don't think it's just in bourbon or whiskey. I think it's in all of the industry whether it be the beer or the vodka or the gin. Think it's everywhere everybody's kind of coming together and realizing women have a pretty powerful role in this industry and it's just exciting to be a part of it. 17:38 And Bruce What about you because you know you're going to be I guess going head to head with say Freddie no here in a few years right? 17:47 Oh, not head to head he's bigger than me. I'm not mad. 17:51 Oh, hello, Freddie. I love that family. There's very little competition I don't even consider me and Freddie the new regime that is not new regime he's just trying to do is granted did he's just trying to make Booker proud really. And that's kind of what I'm doing just trying to make Jimmy Pro. So I think you'll probably see some more old school stuff from us then you will maybe our peers as far as age is concerned. This new wave of distiller this new wave of industry person is really exciting. For the most part. Now here I can tell you one thing we have as big of a problem as you see in other places. 18:24 But here in Kentucky we've got a ton of 18:28 young and just younger people than dead and Jimmy that are making amazing product when you look at stuff 18:35 and people that are just involved maybe not even at the master quote unquote master distiller level but there's the people in there making it there's a young guy out there, that 18:44 new contract is still right there in Bardstown bourbon company, and they're making crazy good juice, we went out there and checked it out with blaze news, Mr. Hargrove out there making some good stuff, Drew over there will it's doing some crazy cool stuff, Mariana, they're canceling key. He's doing some crazy cool stuff. There's this group of people, especially here in Kentucky, the folks over at angel's envy, are doing some really cool stuff that and that younger generation, I'm really excited to see because all these people are either from here and had family involved, or they're doing it in a way that I think you can be proud of. But I will say that there is some bad that's come from, 19:24 Oh, here we go go with the dirt and not dirt. But I 19:27 do think that there's something about every 25 to 35 year old person with a chemistry degree. distilling. aspirations now, like we talked about before, calls himself a master distiller and finds seven angel investors to build them a distillery in their band choose that they don't want to really talk about and be honest about like, there's a good side and a bad side. 19:48 Not only to the young, younger, influence and kind of influx into our industry, but also there's money to be made now. And for most of Jamie and dad's career, there was no money to be made. So the people doing it more people that loved it. Now, you know, you see a little bit of both. But with people like Freddie and the family over there at angel's envy, and drew and Marianne, and I mean, even dad and his generation, when you look at Fred and dad and somebody a car owner, Danny, we're good hands here in Kentucky. Absolutely. Yeah. 20:21 So I want to kind of touch on something else that you were talking about there, too. We talked about, you know, the chemistry degrees and all that sort of stuff, kind of talking about your background of sort of what's going to lead you into the distilling path, right. I mean, you're going to take an apprenticeship underneath your dad sort of learned from the ranks. 20:40 So I think the my kind of education will be twofold. 20:46 It'll be mostly hands on work, the academic aspect of distilling that the chemistry component. 20:55 I've spent a lot of time studying, researching and learning from the people that we have here on our technical team and our old distillery supervisor and dad. And that's what I've always been most interested in. Before I wanted to work here. I was going to school trying to be an engineer. So you know, I've always been a tinkerer taking things apart, figuring stuff out, it's always been very interesting to me, where most of my production will be now is learning how to actually do it by hand. Even though all this is automated is very important for dad and Jimmy to pass along. how it's done, kind of the way that Jimmy used to do it. That way I know, oh, when this when this shit breaks, when this shit breaks, isn't going right, in a distillery does not run correctly, almost ever. Anybody anytime you go to the store, and like oh, everything's running great. It's usually not 21:46 everything, something's always wrong. And I need to know why. Because that's where a master distiller really comes in to play now. You know, and some people I guess, are just figureheads. But a lot of these guys whether the consumer base another they're not are in their work. But a master is doers and stern pots anymore. He's not hand crushing grain or, you know, he's not sitting on top of a 200 degrees still having to take proofs and temperatures like Jimmy would. It's all automated now. Right? We're master distiller really comes in handy is, how to remedy something that's going wrong. 22:18 Or how to make something maybe even better in that automated process. And that's the stuff you've got to learn. You only learn that by being here, Jim, you can go in and smell the fermentation say, I left that sitting there too long starting to smell spicy. Until I was here for a decade, and trying to actually listen and learn. I had no clue what that meant. But now when you go in, you smell it. And you can tell, oh, we've had secondary fermentation come in. It's kind of smells like vinegar and spices, pepper. And it's stuff like that. You just have to kind of be here and pick up 22:49 there for some reason Jimmy and dad don't. They don't teach you. They just figured you know, you listen, you learn, you know? Yeah, it's got to do time. It's experience. 22:57 Yeah. And you're gonna figure out the hard way. I 23:00 don't know if I'll ever make whiskey is as good as Jimmy did in his prime. I think. 23:05 I know, I'm boss, because he's my grandfather. But when you try that Turkey that he was making when cost was not a factor, he was probably losing money hemorrhaging money, probably by making whiskey the way he did. And that stuff in the 70s and 80s and early 90s. That stuff is incredible, right. And so my goal at the end of my apprenticeship is just to make some things happen, you know, if I can make something that's got a little bit of that old school, wild turkey phone, because we got away from it for a while. There's this weird time in the 2000s, where our stuff is a little bit inconsistent. It doesn't have that same kind of wild turkey. Overall flavor. It's not as complex as flavorful. It doesn't have that deep funk that some of that other stuff has. 23:47 Now we're getting I think back to that, yeah. When you taste somebody limited editions, like the Russell's limited editions are like that decades are 23:56 you man, you take some of these single barrels that that people come and buy some of the best of we've ever made in the history of artist story. And so I'm excited about getting to learn how to do it, but also trying to do that same stuff that Jimmy always did. 24:07 Yeah, I mean, that was actually one thing that I had asked your dad, when we started looking at the growth of the brand, how everything is pretty much that's not running at full bore, right? It's about three quarters capacity, something like that at the at the current time. So there's going to be a day when agent stock is going to be there, right? And you can be able to say, well, we're looking, I'll go fill a few barrels with 107, right? Because you can do a run and I'll just go fill 600 barrels, and then yeah, then maybe you'll be able to look at having those releases where they are reminiscent of those old days. And it could be eight year wild turkey one on one, you know, going into the barrel 107. And it might be able to pick up some of that that old. 24:48 So here's something I'll tell you. And really, I'm trying to tell your listeners 24:53 is that if you all want to see stuff like that, even if we have so here's how it kind of works with us is even if we do have backstage to be able to do that thing, we have to not necessarily get permission. But you know, you gotta convince your overlords 25:05 exactly, 25:06 there needs to be a kind of a program and a plan involved. And they really want to see that it's going to be worth their time, even if it's not sold that you know, needs to generate something. And so one thing that I like to tell bartenders, but it goes the same for people that would be listening to this somebody that's an enthusiast or considers himself a bourbon geek or bourbon nerd or collector. 25:24 If you want to see stuff like old incher proof, if you want to see everything going on to filter this stuff that I see people yelling about on bourbon Reddit or on people's blogs or on comments on Patreon and stuff. 25:36 Not only your online, purchase, use your purchasing power, purchase the stuff like that tell people when you're at tastings or at these events, you know, hey, I would really like to see some wild turkey from one on seven. Because that's what matters it. You never know, you could be talking to the right marketing person at the right time. And all of a sudden, because this has happened with us. I heard from this guy that we would really like this kind of thing. It's like yeah, we been trying to tell you that for 15 years, but the one right consumer the one right time of one right place can get something like that through. So we want to do all this kind of stuff like one on seven injury proof, we want to 26:10 go back to making you know, maybe some even smaller batches, then we're doing that are how proof maybe non to filter barrel proof, maybe something like the Kentucky donut legend series. 26:21 There you go. But 26:22 to be able to do that, you know, we need you guys to 26:24 There you go. So there's a there's a call to action for all the listeners out there 26:29 who will help us a lot when you all fight for the old school style whiskey that we want to make for sure. 26:33 There you go. So one of the things that we didn't ask when we started this, because typically when we have somebody we don't really need to watch Jimmy Nettie, because it's Jimmy and Eddie but with you all. And it's typically what we ask all our guests is kind of like, how did you get into bourbon? Like what was? Do you remember that first? Like time that you either consumed it? Or was it something that you know? I'm sure. Probably you come in here and actually just having to go to get delivered daycare here. Did you have to come to date here at the distillery 27:00 the day here for me, I think it was called like Keith James. It was a guy that worked under dad that I always used to hang out with and I was a kid. And I think he knew I got you a bug again. I think they keep knew if he had the basically the boss's grandkid with him that he could do whatever he wanted. It worked. So we just hang out. No, no daycare. 27:19 But if you want to go ahead first on the whiskey thing. 27:22 I mean, for me, I guess definitely in the past few years my my interest in it, my left words grown a lot and just getting very fortunate to taste a lot of different things. Especially a lot of our old school stuff like Bruce was talking about earlier, the stuff that Jimmy was making the 70 in the 70s in the 80s as some of my favorite stuff. And personally for me like Russell's 98 is one of my if probably my favorite product that we've ever made here before. I just tend to like that sweeter that vanilla Carnival in those Bourbons that we make here. So for me, I'm a big Russell's advocate. And the whole entire line I really enjoy 28:01 when I was 12 I know that's not what they want to hear. So 21 this is 28:06 all about being authentic. But when I was 12 28:10 around then I might have been 13 my brothers nine or 10 28:15 dad took us in gave us some whiskey and who you all probably know as bad and Jimmy is not really who they are at home. They're very stereotypical Southern patriarchs a family's stern don't speak. 28:30 disciplinarians. tough on you. And dad at home does not speak he hadn't spoken me probably four times my whole life except for maybe good game or bad game when I mean a 28:40 lot of it, there's There seems to be a consistent generational thing between the fathers in these families is 28:46 I'm the kind of the gregarious one so I'll just force everybody to talk to me, even if they don't want to 28:52 talk to a brick 28:52 wall. Yeah. But when, whenever I was about that age, dad took me and Jake, besides my younger brother's name, and 29:00 took probably 30 or 45 minutes to explain to us the importance of the product and kind of like his involvement in it. And he could tell he's very proud about a thing that I'd never seen him. He'd never been proud of anything like that before in his life, except maybe my mom like that's the kind of look he had on his face. And that's when I knew me, my brother both, you know, he never got into this. And at that time, I didn't want to do this. But I knew this is special. Because dad doesn't really care about anything besides us. His dogs, you know, maybe hunting and fishing. 29:32 He really cared about that whiskey. And I knew like, Oh, this is cool. Because before then All I knew is Jimmy's. Everybody's boss me because he had a big office in dad is not anybody's boss because he did not know he was just the norm. He smelled like everybody else smell it smelled like sweat, and motor oil. And like aging whiskey is the best smell of the world when I was a kid kind of smells like when you drove up to the stereo, what it's smelled like, but I he was a normal worker. So I didn't even know him probably 15 or 16 that like 30:06 Jimmy was different. He wasn't just like an employee. You know what I mean? Yeah. But even at 12 I knew whatever this was, it matters because it matters today. 30:16 So what was that? That turning point for you? Whether it was a few years ago that you said? Yeah, sure I can I can get into the family business. Because it sounded like you were lying 30:26 thing happened to me that happened to dad that happened to Joanne 30:30 Jamie was forced into his job. But my grandmother but we all took summer jobs. 30:37 Dad did not start off wanting to work here. He was playing football at Western hitchhiked up here. didn't have a car back then granny made him get a job at this story summer job he just never will have same thing happened to me. Basically, same thing happened to join. Whenever I was 21. I got a job here given tours. I had worked a million jobs and stuff farm stuff, working Kroger, the meat department organ and FedEx moving boxes. Dad was like withdrawal would be a lot easier. know everything at the distillery already, you can just give a tour and talk about yourself. It's like cool, and this little place right next to where we're at. So the one room home that they've kind of converted into an event space. 31:14 And I gave tours and thought I'm gonna make my 10 bucks an hour and give these tours and it'd be easy six hour day job. And I'll go back to Lexington and party up with UK kids. And about a month in. 31:27 I started getting questions from people, I started to get groups like probably the people that listen to this podcast. What's amylase enzyme? I've heard that before? Like, you know, why is your yeast proprietary? Why does that matter? Or you would get questions that I would have no clue what it was, which would be like, why do you all run your steals hotter? And why is low proof even a good thing? Because I just knew low proof. I went through proof or distillation proof. That's because that's what maybe says because tastes good. And then once I realized I don't have the answers that started to pick the brains. And again, it was a situation where you had two guys in your family. 32:01 They really don't open up about much. And then as soon as you start talking bourbon, all of a sudden you start to push Yes. 32:09 And that's when I knew like oh, I need to stick around here and at least figure out what's going on. Because this is cool. And this in that time I was still thinking maybe I'd go be an engineer or do something like that. 32:21 And it was probably the end of that summer when I knew I'm probably never gonna leave. 32:27 And now you know I'll never leave the bourbon industry. I love it the people 32:34 and the opportunities afforded my family's changed my fam the opportunity to travel around the world and meet people that don't look like us and sound like ghosts and it girl by ghosts it's changed me for the better a lot. So this industry's done a lot for us. And we're very appreciative. 32:49 So the other thing is, you know, being a little bit younger, you know, you're you're talking about going party back with the Lexington boys and something like that. So do you see yourself actually living here in Lawrenceburg? Or do you see yourself maybe coming from Lexington or Louisville everybody can eat from the city now love where I'm from. I love Lawrenceburg. 33:05 And it's a great place to grow up. It's great place to raise a family but you gotta you gotta have a Yeah, there's a little a little more I've got I've got to make the family before I move somewhere where I 33:16 tell me Tinder isn't like a big thing and Laura's knowledge. 33:18 It's pretty tough going out on dates when every single single woman within probably five years of me I'm either related to dated before I dated their sister, you know, it's a small community. Everybody knows me and everybody knows my best times and my worst time Yeah, and that's rough here. In South probably have to go to over Lexington. I'm not gonna say I'm never going to live here because Lawrenceburg town, it's home. Like I went to school at Anderson County. I went to the same high school that Jimmy went to same buildings and everything. I went to church right down here growing up in this little community called Tyrone that is the most little country church in the world. 33:56 And that it made me who I am. And I love it. Maybe when living in Austin, so it's gonna be awesome. Yeah, six 7000 people or whatever it is. Yeah, 34:06 the live music scene and Lawrenceburg just isn't the same. 34:09 Well, now there's a guy right down there Jared Stratton, who disagrees pretty good. Yeah. 34:15 take your word for it. 34:17 So who knows you could be here long enough and you'll get your own scooter down there. 34:21 That's good. It's pretty cool in about 50 That's what he said he's 34:24 got a license plate on and do some turn signals 34:26 I really want to because you know we know we're back in town I really want to get the the chief of police to come down here like fake arresting from drinking and driving on us. 34:37 That'd be a good one. What about you Joanne do you actually live around here? Do you commute like what's your what's your 34:42 went to school and Lexington I still live there right now. But think I'm going to be making the move to local by the beginning of the year just for work. bigger market. As you know, Lexington it's not super big, definitely a college town. But there's only so much you can do there. So I'm excited to make the move to global get to a little bit better, bigger city. Because I did grow up in Nashville. I grew up in a small town about 20 minutes south of Nashville so much bigger than Lawrenceburg. It 35:08 was like if they gave you an ultimatum gotta move to Lawrenceburg. We would 35:11 do it absolutely i mean granted Joe and made me live here. I get free breakfast every Saturday 35:17 enforcer to be complaining to me. 35:20 Like I'm spending the night at your house. I gotta get I gotta get out of here. 35:28 You've probably heard of finishing beer using whiskey barrels. But Michigan distillery is doing the opposite. They're using beer barrels to finish their whiskey. New Holland spirits claims to be the first distillery to stout a whiskey. The folks at Rock house whiskey club heard that claim and had to visit the banks of Lake Michigan to check 35:45 it out. 35:46 It all began when New Holland brewing launched in 97. Their Dragon's milk beer is America's number one selling bourbon barrel aged out in 2005. They apply their expertise from brewing and began distilling beer barrel finish whiskey began production today thousand 12 and rock house boozy club is featuring it in their next box. The barrels come from Tennessee get filled with Dragon's milk beer twice, the mature bourbon is finished and those very same barrels. Rocco's whiskey club is a whiskey the Month Club on a mission to uncover the best flavors and stories from craft distillers across the US. Along with two bottles of hard to find whiskey rack houses boxes are full of cool merchandise that they ship out every two months to members in over 40 states. Go to rock house whiskey club com to check it out. And try a bottle of beer barrel bourbon and beer barrel rye. Use code pursuit for $25 off your first box. 36:37 So I want to kind of just kind of take it back, talk a little bit more about the whiskey right because both of your ambassadors you both know it inside and out. So kind of because this is this is, you know, every show is going to feature a little bit different kind of angle on the wild turkey story. And since you guys know the product sets really well. Let's just go through them just kind of real quickly to give our listeners kind of a different understanding that they wouldn't necessarily get from me Eddie or Jimmy when we're talking stories, right? So So let's start at the like the at one in one on one and kind of like give us the give us a typical spiel that you would usually do when you're out in Ambassador is the word we're 37:13 all good at when you do one on one. And that one's a little bit more difficult. 37:17 A bit different. Yeah. 37:18 So at one is a was not the original one on one is. So it was kind of a take on that that came out under the promo, I believe, regime when they were a parent company, and they had decided that they wanted to have a competitor for the 80 proof set. And like most 80 proofs, you know, surprise surprise to no one on this, listen to this, or 45 years old. And they had chosen to go down that same route. And so for a very long time, we had an 80 proof wild turkey that was in when people say 45 years old. Hopefully everybody knows that means it's probably all four years old. And every now and then a fat might squeeze in you know. And so when the best whiskey in for a long time in you've I've heard on this podcast, I'm sure you're aware that it's very hard to get Jimmy to say anything bad about anything that's ever happened the distiller he's a very, very proud company, man, very proud, very positive. And he just don't want to hurt anybody's feelings. And if you get him on Sometimes he'll say what he thinks. But he did not like that at PR never did. And now he admits it. And I think by the end of the ad, he used to tell people kind of like wink, wink, why would you drink the ad if you could get the one on one, because not only was it a four year old product, but it's proof down. It's just not what he liked. But then, after he bought us and I thought I think it's one of the smartest things they've done, they realized that we didn't care for the product. And that's probably a big reason why I didn't sail because when your two main phases of the company, they're on the road debt and Jimmy, when people ask him to drink the 80 proof, and they refuse outright, and go to something else that tells you all. And so they decided to let's change it. And that is one of the few things that they gave that almost full rein on it. He said, Well, I don't think that it's a problem that we have a proof down thing, I just think the whiskey is not good. And so we changed the product. And what you see now is at one is no longer any four or five, it's now going to be six, seven and eight year old bland average age right around six and a half years. And what he wanted is he wanted an 80 proof product that going to stand up in a cocktail. That's one of the reasons why I think one on one is so industry friendly is 101 proof. And we're known for having a big kind of in your face flavor. And it stands up if you add sweetener, you add modifier is you're going to still taste the whiskey or the raw. It wasn't the case for 80 proof. And I think it was just a 39:37 it's night and day better. And I've seen all the reviews come out that have compared the old ad to the 8181 just kicks its tail. That's one of the few things that was kind of in that Jimmy era that just I didn't think was a very good product. But I know it wasn't up to him to make it. So what you have now is that blend of 678 right at 81 proof is a large batch. So both it one on one American honey, these products, they're right around 1500 barrels mingled together for that one batch as opposed to like 150 or less on those small batches. And what we're looking for is kind of the classic wild turkey flavor profile, but a little bit lighter, a little bit, I guess brighter and a little bit more crisp, maybe fruity almost is the way I would describe it. I think it's a lot less of that kind of combo vanilla and a lot more like honey fruit, it's kind of a lighter thing. They it is a different blend than the one on one. I think that's something that consumers don't know. It's not the same bland, it's not the same age, they're completely different batches. One on One is older journal talking about that. And we do want at one to have a different kind of flavor profile 40:41 at doing that for a particular market. Because you know, talking about the bourbon aficionado of somebody that's semi educated. Did you really think that they're going to go for the 81 or they should probably not 40:56 bourbon aficionado, the only thing we would make was masters keeps. 41:00 That's not what everybody needs. Everybody likes different stuff. I'm not an expert in wine at all. I can't even really say one that will. 41:09 But 41:12 yeah, when I whenever I drink my bottle of two buck Chuck or whatever it is, I'm as happy as a lark. Yeah, just like I'm sure whoever enjoys like the 81. That's their go to drink their enjoyment. It's, it's for maybe a more of a beginning consumers for somebody that wants something low proof or something a little bit more sensible. 41:31 or four bar because there's a lot of bars that want wild turkey is their base product. But we don't want a one on one raw are not inexpensive, especially for well, or rail products. So if you go to a bar, and they have one on one or one on one, right as their, their bourbon and coke order or whatever, that's a good bar, it's been in a lot of money on their product. Most people don't want that they want something a little bit less expensive at ones for that kind of bar too. But we have seen a pretty big growth on the offspring to which is exciting because it like you were talking about a lot of the consumers that are going to be on this are going to be listening to this are going to want more probably Rare Breed spirit, private barrels, the limited stuff. 42:11 Nailed it. 42:13 We've got those consumers like they're already on our side and we make stuff specifically for them. So it's really fun to see when you walk into a liquor store. And there's somebody that's like, looking through what bourbon should I get? Oh, well, Turkey. Well, now at one's not at all anymore. It's wild turkey bourbon. So that's what they're going for. 42:29 And I think if you try that it does give you a kind of a good representation of what wild turkey can be. Yeah, one on one. And when you go to Rare Breed or like a Russell 2002, it just continues to be I think even more and more, quote unquote, wild turkey. I think at once like a really good entry point, maybe long branches to now. There we go. 42:49 So go ahead is a little bit of one on one. Yeah, 42:51 absolutely. So um, started back in like the late 30s. Early 40s is when we first started making one on one it was eight year one on one. One thing, one story that really stood out to me that Bruce told in the warehouse one day when we were doing a barrel pick was it really stood out because back then four year old bourbon was really what everybody was getting. And I guess when you put a big on a bottle and one on one, people kind of get drawn to it. So that's kind of what built our company. It's cool to see one on one still do so well. It's still our number one best selling product. Like Bruce said it does tend to be a little bit older. So Seven, eight, sometimes maybe a little nine is thrown in there as well. But for those long 43:28 old book 10 year old and this year, yeah. Oh, yeah. Yeah. Short on it, I guess because long range or something. There's a little bit older in this year. 43:34 Yeah. But for the longest time, all we were making was one on one and one on one. Right. And one of the coolest stories that I've come to know is that without the bartending industry without 43:46 off Prem on prem, we would just still be one on one and one on one right. We would not have Russell's we wouldn't have Kentucky spirit, we wouldn't have rare breed, because that's not what the market wanted back in the day. So it's really what Bill our company, it's still who we are today. One thing that I really respect about Eddie and Bruce is that they will never step on what Jimmy's done here. Like Eddie talks about a little bit earlier. One on one wall is we want to one Rare Breed will always be rare breed Kentucky spirit will always be Kentucky spirit. Those are kind of Jimmy's babies. But the one on one, like I said is a little bit older than the 81 tends to be a little bit spicier, a little bit bolder kind of that in your face bourbon. A lot of people tend to say it reminds them of their college days. Which is 44:25 funny. It's funny because we all we all talk about one way more 44:29 money than I did in college. I used to drink whenever I was broken couldn't steal anything. Yeah, Kentucky gentlemen a mountain dew. 44:34 I was a Kentucky Tavern guy. So I was Kentucky. But we wouldn't every once while I had a pet a buddy cuz I'm a nerd. Right? I work in tech. And so every time I had to go fix something form or reboot his girlfriend's router, whatever the fuck it was at the time. It and he would always be like, he was like, Hey, we're gonna go get a bottle one on one and drink it tonight. Yeah, yeah, we'd shoot it back then we're kind of like I was like, now I'd probably like savor and sip it. But back then we were shooting it right. I don't know. Understand. 44:59 I still you never know. 45:02 But it's I mean, that's probably one of the biggest the biggest things I get, especially working in the visitor center when people come in, oh, I drank this back when I was in college. Like, that's how I know it is what it is and why it's around but tend to be older, a little bit spicier. 101 proof, definitely stand up in a cocktail. Definitely our oldest product in my opinion, it's we're going to get that spice it kind of takes over your palate a little bit compared to a few other things in our portfolio that tend to be a little bit sweeter. 45:28 What's quite the statement to say it's the oldest one because you got a rare breed as well. So 116 is pretty easy to drink. No, yes, that's that's just that's just back porch. Country Day sipping whiskey right there. 45:38 One thing I'll say about the one one that I think is kind of cool that people probably don't realize when they look at the history. And I think this is like kind of in your face to some of the crowd that maybe listens to this podcast, one on one started off as a contract brand. So when people that aren't super educated about how contract works, yeah, don't Pooh Pooh contract brands, some of a really great artists pretty good. But what it is what how it kind of it all started, artist story was already making that recipe and something similar. A guy that went on a turkey hunt got some of our whiskey from our distillery that he was already purchasing, and fell in love with it and was one of the few people that probably ever existed that was wealthy enough to turn an inside joke into a brand. And it had become kind of an inside joke with him. And these guys on this hunting trip. Oh, this is Tom's wild turkey whiskey. And they fell in love with it. And then he started to promote it locally. And it was a contract brand. He owned it the label owned the name. And we made the whiskey for him here out of our distillery back when we were still Anderson distilling company when it was owned, I think even by the repeat. 46:42 And then by the time we were quote unquote, owned by the Austin Nichols company, Austin Nichols was then kind of merged or owned by completely different company. And so anytime when we were the label was owned by Austin Nichols. It was kind of a contract situation. And we were making good stuff out of here. So it was a good contract situation. And Walter, you just kind of took over we were the JT s brown distillery more so than anything else that was our big product. And really the only thing that we made back then that's still around, I think, although I think we made Dowling whiskey back then, too. And I think it might still be around, but I'm not sure. Jimmy thing seems to think it is. But all of his like facts and figures or stuff from from back when he was drinking 20 years ago. 47:23 I'm not sure he's not he's not hitting it as hard as he used to 47:26 know he's not not unless I make him. 47:28 Yeah. Because now it's YouTube that are taken over hitting it hard 47:32 on the right. But you know, once every four or five months, whenever we're all out somewhere, especially like he has certain places he really likes Chicago is probably his favorite market. Definitely. Because he has a lot of friends there. And an old school people are still around there. But when you get him with some old school buddies, he'll still stay out of 456 in the morning. He the mind is willing. And I think that the The palate is willing. He's just getting up here and age. Yeah. But if you if you hung out with him all day today and drink whiskey, he'd stay here with you till Friday, if you want to do. Absolutely. 48:06 So let's go hit hit a few other ones real quick. So talk about rare breed a little bit. Who wants to take that one? 48:12 Yeah, I mean, I'll talk a little bit about it. So it started back in 91. When we did the first batch, I think Eddie said we've made about 13 batches. Now. 48:20 There's like 12 or 13 different proofs that we've done, 48:23 that we've done. So making a new one every few years, but right now, it's going to be six, eight and 12 years old. So Jimmy really, really loves whiskey that is six to 12 years old. So he basically took those three years that he loves the most put together out of barrel proof. And that's what made Rare Breed so been around since the 90s. The previous batch was at a 112 point eight. So it's a small batch bourbon for us, that's about 150 to 200 barrels coming together. And then right at barrel proof, so chill filter it right a barrel proof not on any water to that product whatsoever. So it's a cast cask strength, or barrel proof bourbon, and right now it's sitting on 116 eight and it tends to be there a lot of my opinion there are a lot of flavors that go on in the rare breed just because it does have so many different years in it. When you get down to kind of the nerdy science part about whiskey and especially agent in a barrel different years produce different flavors so for me six is really really where you get that spice and the rare breed The A is kind of where you get a little bit more of that vanilla Carmel okie flavor and then that 12 is really getting kind of rounded out bringing more a little bit more of that sweetness kind of that that chocolate Enos I guess Eddie would say nuttiness on the back end of the product. Gotcha. 49:38 real cool. And then what we Kentucky spirit Russell's right, those are kind of still fall in the same right single barrel will actually Russell's doesn't technically have to be single barrel does it? Or is it? There's four Russell's products. So two single barrels and two small batches. configs spirits probably the next one, that we would go with every like doing the ambassador thing because we usually do like all the turkey stuff and then the Russell stuff. So rare breed and spirit kind of have a similar story where those aren't original ideas from me. And I think he just saw his friends do something and thought it was cool and did his version. So Rare Breed came about just two years after Booker's You know, that's not a coincidence. And but for the longest time, maybe mini nor, as far as I know, talking to Freddie Fred and, and remembering what I do from when I was a kid Booker never wanted to do a single barrel neither to Jimmy. They thought that it would be a disgrace to the brands because you would lose consistency and the right you can never be perfectly consistent barrel the barrel. And that's why most of the people listen to this podcast and myself included think the single barrel stuffs probably the coolest stuff that comes out all these distilleries because you can taste 50:47 every day, it's something different. You 50:48 could taste the barrel there Fred Minnick picked out or you could taste a barrel that the like I was just up in New York with the beast masters guys or whatever, or you taste one that an ABC store picks up, they're all going to be so wildly different, some super weird and funky some, just like retail some supply. And he hated that. And still doesn't completely get behind. Because the consistency bothers him so bad. And so it took him forever. So Booker's 89 Rare Breed 91 will bite and come out in 84. But took him 10 years to finally admit, he's playing stuffs pretty cool. Maybe we should do our version. And so he kind of wanted to do the same thing over did Elmer wanted to basically make the best version of that ancient age juice he could. And Jimmy wanted to go about making the best version of one on one he could and I still tell people that's the only way you're getting kind of the Oh gee, the original one on one just can tell you spirit in that retails all we can be at least eight years old, one on one in the bottles not anymore unless you're getting it from Japan. So if you want that old school, at least eight year old one on one proof, kind of flavor profile experience the way to go. It's probably 51:58 the least talked about least and over. 52:02 Most forgotten about product that we have on our line now that the Russell's single barrels have come out and a lot of people have gone to those with a private barrel program. And with rare breed been so good lately. 52:14 I really think people should should give spirit a chance if they haven't had in a while. It's a delicious product. And when you find that right barrel might be the best thing we make. Yeah, that stuff is so good. And I know some people get caught up in the will Russell's is 110. And it's one on one. Sometimes water helps. Sometimes you find that right? That right barrel that you prove it down, you know, 1015 proof points and that water opens it up. And it's just super tasty. 52:38 We're getting small bugs over here. 52:39 But I agree with Bruce definitely because I think Kentucky spirit is my favorite product and just kind of like our standard portfolio, but definitely doesn't get the love that it deserves for being eight year one on one kind of like that. Oh, gee stuff. 52:51 Where's me they change that bottle? 52:53 Yeah. 52:55 It could be the fact it could be the only reason people bought now is because of that goal bought onto it scares me because not very much of it is bought. And so I don't want anything to happen to that product. 53:03 Right? Well, you should probably just save like a few pallets of it in the back. So you can just go have your own little special releases of your own spirit. 53:10 Don't think that's not already done. Yeah. Here's a few, quote unquote, empty barrels out here, you know, there you go. 53:18 That's smart. So we're gonna, we're gonna get towards the end of this. So if there's any other products that you want to quickly touch on real quick, that kind of educate the consumers. Yeah, I 53:25 would love to touch on one on one raw, a little bit more. It's my favorite product that we make you're in, you're out because you're the right guy. But it's not because it's my favorite to drink that probably the single barrel raw or maybe a revival right now really like, but I think one on one rise very important to us, because it's very important to the bartending industry. 53:49 It's what they've traditionally kind of held as their own. And the thing that they've always kind of supported. Wild Turkey with is putting one on one rise, the bass cocktail and spirits are in Wales. And it only exists today in its current form because of our dinner. And I think this is a good story to tell your listeners, whether they work in the industry, or they're enthusiasts, or they run their own blogs or podcasts or whatever, that you all matter people that really the people that enjoy our product, and people that are passionate about our product they matter to us. So one on one raw went away for a while, we made very little raw for very long time, one day, kinda in the first season, spring, one day in the second season, fall winter, and 54:32 didn't have enough. Part of that is because we didn't forecast enough part of that is forgiven happen. So we lost six months worth of our on to accidental thing that our buddy Connie did. And we didn't have enough. So in the late 2000s, I think might have been around 2010, 2011, 2012, 54:51 right in there. 54:53 One on one route went away. And compared to Tom came out with 81. And nothing faith we can get by by just lowering the proof a little bit. And we couldn't get by a lot of people got very angry, especially people that were had to use that for decades is there? 55:11 Well, yeah, they're raw. If you ask for a Ronnie, that's what they're going to give you. And so 55:18 a guy by the name of Eric Asher, who's a good buddy of mine, now that he's almost like one of the family owns bars in San Diego, New York. At that time, I think maybe working in San Francisco started an online petition, first time I ever seen this happen to petition a supplier and also kind of speak out and say, if you are going to get one on one on one route, we're not going to carry any more competitive products. In he was the guy that kind of mattered, you know, he made himself mad, or he was loud and proud about what he did and took bartending seriously. And, and because of his passion, and because he got a lot of other people to kind of side with him and sign up on this kind of like online petition or group or whatever it was completely Listen, and they came out with a product after just two or three years of her being off the shelf. And it's we don't where it's not even an allocation anymore, we have plenty of it, and have had plenty of it for a year to the one on one or at least 56:11 in that's why it's kind of my favorite product, because it's a product that is very near and dear to me because I enjoy it so much. Because one on one rise, the only reason why we make any rat to begin with, because it's the thing that kind of makes money on the wrong side. But also because it's a good example of what a person that can be passionate can take what they can do what they can get done. You know, you had a question from from Dave Jennings earlier, Robert. It's another good example like this dude just made a hobby, his hobby into almost like a full time job. Even though he has another job in like, we talked about him in the company when we're doing meetings and stuff like did you see that thing he said? Or did you see that timeline that he did like bars? Like Is this right? Can we use this? Like, should we pay him 57:00 he's doing a better job than a lot of people we paid to do that kind of stuff. And if you're even if it's not wild turkey if you're listening into this, you're passionate about whiskey about bourbon. If you're a Buffalo Trace fan or a Jim Beam Stan, are you only like 400 year old family state will it? That's cool. Be passionate about that, almost to the noxious level and kind of good things happen. Because we like that we like when somebody shows up and gets that know that look I was talking about earlier the den Jimmy have on their face on their passion about something like when dad was talking about that whiskey. That's the kind of look that makes me excited when somebody comes in. And dad's like, I got something that we haven't even put out yet for Detroit. And you see that guys, I was like, you know, you think that at home the moon at that point. That's the best part of this job to see people get excited about what we do. 57:51 Absolutely. Well, that's good. That's I'm gonna go ahead and end on that note, because there's gonna be one that we're never gonna forget because we're all going to walk away with mosquito bites after this. 58:01 So I want to kind of quickly wrap it up. If there's anybody that people want to get in contact with you social media, go ahead and let them know so they can find you. Twitter, Instagram, 58:10 I'm Joanne Street. It's pretty basic on all social media aspects. 58:14 You said of yourself called yourself. 58:19 That was karma right there. 58:22 My Instagram is Russell's rock. I don't use social media very much. And I think my Twitter is Bruce Russell one on one. 58:31 I'm on Reddit too. You'll see me like pop around on bourbon Reddit

The night THE SOPRANOS ended, JOHN FROM CINCINNATI began. It didn't last long, but it was probably the most popular supernatural surfing drama in the history of HBO! Austin Nichols stars as a mysterious man who wanders into the life of a troubled all-star surfing family, played by the likes of Bruce Greenwood, Rebecca De Mornay and Brian Van Holt, and then... he confuses them. A lot. It's one of the weirdest shows HBO has ever produced, and it still has a loyal cult of followers, but was it really... CANCELED TOO SOON? Film critics William Bibbiani and Witney Seibold try to decode JOHN FROM CINCINNATI's hazy meanderings and figure out if it's brilliant, terrible, or just kinda meh! Subscribe on Patreon for exclusive content and exciting rewards, like bonus episodes, exclusive videos, Google Hangouts and much, much more! And visit our TeePublic page to buy CANCELED TOO SOON shirts, mugs and other exciting merchandise!  Follow us on Twitter at @CanceledCast, "Like" us at Facebook.com/CanceledTooSoon, follow Bibbs at @WilliamBibbiani and follow Witney at @WitneySeibold, and head on over to www.criticallyacclaimed.net for all their podcasts, reviews and more!  Do you have a suggestion for a TV show that was "canceled too soon" (i.e. lasted only one season or less)? You can email us at canceledtoosoon@gmail.com, or you can head over to our Amazon Wish List to send us more exciting one season wonders that we can review on the show! See omnystudio.com/listener for privacy information.

In the latest installment of the CavsCorner Podcast, the crew looks back on the first early part of UVa's hoops season to get a feel for what we may know better coming out of the WVU loss and ECU win. We'll also get into rotations, minutes, and why everyone needs to let the ghost of Austin Nichols go already.

„Akademische Stunde“ – dieser Titel ist Programm. Denn im neuen basketball.de-Podcast dreht sich alles um die faszinierende Welt des College-Basketballs! In der achten Ausgabe der Podcast-Reihe resümieren Torben Adelhardt und Justus Koch die ersten zwei Wochen der neuen NCAA-Saison. Wurden die Baylor Bears vor der Saison sträflich unterschätzt? Müssen sich die Anhänger von UConn, Texas, Washington und Michigan State Sorgen machen? Wie sind die Ergebnisse von Indiana einzuschätzen? Wie ist die Situation um Austin Nichols zu bewerten? Und wandelt Markelle Fultz auf den Spuren von Ben Simmons? Fragen über Fragen... Musik: The Passion Hifi – Concept VIP (CC BY 3.0)

In the latest installment of the CavsCorner Podcast, we talk about UVa's first four games of the hoops season and break down just what kind of takeaways we can realistically make given the level of competition. We'll also get into the prospects of the team now that Austin Nichols is no longer in the mix. Then on the football side, we'll talk about this weekend's season finale in Blacksburg and dig into the chances that Virginia ends its 12-game losing streak to the Hokies.

We welcome award-winning sports writer Jeff Greer of the Louisville Courier-Journal to talk all things Cardinal basketball, take a look back at the champions classic, and examine what the dismissal of Austin Nichols from UVA's team means for the rest of the season. Is Virginia still a contender? Is Duke overrated? Is North Carolina the best team in the ACC? What happened to NC State? Is either Clemson or Pitt for real? Can we trust Notre Dame? Is Virginia Tech this year's breakout team? Luke, Mike, Guthrie, and Taylor are back in studio to answer these burning questions and more.

Tune in to watch the usual crew debate and discuss the hottest basketball news across the country! In the NBA, will Carmelo Anthony request a trade due to Phil Jackson's "posse" comments? What is wrong with the Celtics? Are the Hornets and Hawks for real? In the world of college ball, Billy Preston commits to Kansas (much to Garrett's chagrin), Quade Green commits to Kentucky, and Austin Nichols was dismissed from the UVA basketball program. In DII ball, #13 Robert Morris loses to Wisconsin-River Falls and #6 Keiser falls to Florida Memorial. Check out BlacktopTV Radio from 1-3 P.M. to hear about all of this and more!

This is the first episode of the Eye on College Basketball podcast since Gary Parrish and his wife welcomed a baby into the world. The baby is eight weeks premature. So, naturally, Parrish and Matt Norlander dive into the craziness of that at the top. Then they discuss Michigan State's struggles, Frank Mason's National Player of the Year campaign, Austin Nichols' dismissal from Virginia, the Maui Invitational field, Creighton's blowout of North Carolina State, and why the name "Gary" is going extinct. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Podcast from Bourbon Pursuit! Episode 042 - Matt Gandolfo, Brand Ambassador for Wild Turkey, talks history of the brand, non-GMO grains, each of the expressions and the new “Decades” release set for May 2016. - We kick off the show talking about one of our past guests, Marianne Barnes, and the new name for the Old Taylor Distillery.- Tell us about your first encounter with bourbon- Tell us about your role and what it consists of - Why is Wild Turkey 101 and not 100?- How did it grow to a business from 101?- What did the name Austin Nichols mean to Wild Turkey?- So why remove the name Austin Nichols from the brand?- What are some of things during the process makes Wild Turkey unique compared to other brands?- What does Non-GMO products give you in regards to quality? - What’s it like hanging around Jimmy Russell?- Talk about the individual expressions and the differences between each.- Talk about the new release called “Decades" that will be coming in May 2016- Is there something that holds true to the quote “Older turkey is better turkey”?- If you have to have one Wild Turkey product on the shelf as a staple, which do you choose?

John Martin (@JohnMartin929) of ESPN Radio Memphis joins to give his insight on the Austin Nichols transfer, then Daniel O'Neill (@EmbracePaceUVA) and Houston Wilson (@Hou_Makeplayz) stop by to discuss Nichols, the 2016 commits, and Isaiah Wilkins, and everyone gives their projected lineups to start the season. Finally, Jerry Ratcliffe drops in for another edition of Stories With Hootie, this one involving Dickie V back in the Ralph Sampson days. 

Congressman Steve Cohen joins Kevin Cerrito to talk about visiting his office in Washington, D.C., the trolleys, and Memphis sports.

(Segment 1) Trending Topics with talk about the Confederate Flag at SEC Media Days and what it means to the University of Mississippi. Plus, talk about Austin Nichols, Marc Gasol & Hardee's. (Segment 2) Former Memphis Flyer TV/Film Editor & current MBJ Editor Greg Akers stops in studio to join Cerrito in a discussion about what they've been watching, who would play Austin Nichols in a movie and why Nashville Sucks.

Gary Parrish is joined by Matt Norlander and Sam Vecenie for this edition of the Eye on College Basketball podcast. They discuss Duke's strong recruiting, Syracuse's commitment of Tyus Battle, Austin Nichols' transfer from Memphis, Kansas' win at the World University Games and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

July 13, Topics: HBCU football; Florida State football; Austin Nichols; DeAndre Jordan and NBA free agency; and more.

(Segment 1) Trending topics with Marcus Hunter and CJ Hurt filling in for Kevin discuss Austin Nichols, Josh Pastner, Marc Gasol's new contract, and Zimm the monkey. (Segment 2) Kevin Lipe joins the show to discuss all things Grizzlies including Gasol's contract, the acquisition of Brandan Wright, and whether or not you should wear pants in a public hot tub. (Segment 3) Lakethia Moore comes on to talk about the upcoming Sports Ball and what Big Brothers Big Sisters does for the Memphis community.

(Segment 1) Hang Up & Listen features topics about the upcoming Memphis Tigers football season, a Tigers basketball conspiracy theory, and why you should never throw unexpected parties in a rappers house. (Segment 2) Amanda Mullen hops on to tell you about the Youth Villages Dodge This Dodgeball Tournament. (Segment 3) Kevin Cerrito joins his show to make sure CJ and Drew have kept the shenanigans to a minimum.

July 8, Topics: DeAndre Jordan; NBA free agency; JPP; fireworks; Washington NFL franchise; Austin Nichols; DeAndre Johnson and more...

In the third installment of the Playing Hurt Fix It Series CJ and Drew tackle the University of Memphis Tigers men's basketball program. They discuss recruiting, Josh Pastner's job stability, and are joined by a special impromptu guest.

CJ and Drew discuss the issues surrounding the University of Memphis basketball season, who is to blame, and answer the question can Pastner save this season.