Podcasts about bourbonandbeyond

It's WTF Wednesday on Season 19, Episode 15 of The Adventures of Pipeman.  Tune in at 1PM ET on 2/19/25 for the live show on W4CY Radio at www.w4cy.com.  It's WTF Wednesday! And WTF.  There is a new agency in town and it's called DOPE.  What does that even stand for and how ridiculous is it getting with the 4 letter organizations.  Is DOPE dopey or is it totally cool. Let's discuss that and other 4 letter words designed distract us from what's really going on.  Tell us your WTF stories and moments. It might be on next week's show. Meanwhile , this is the day where “Who Knows and Anything Goes!”  The Adventures of Pipeman continues as we discuss our coverage this week of events on The Pipeman Radio Tour.  We are giving away tickets to Bourbon & Beyond and Inkcarceration plus some Shiprocked 2026 announcements with a recap of Shiprocked 2025 and what's coming? Is it Fuckin' Slayer. Plus news about some upcoming Music Interviews, new music, and more.  Want to WIN!  Watch and listen for your chance to WIN tickets to Rock The Country, Rock The South, Bourbon and Beyond, Inkcarceration, Sonic Temple, Welcome to Rockville, and other festivals we are giving tickets away for in 2025 all on The Pipeman Radio Tour. DM @pipemanradio on socials to be entered.   Plus, Pipeman will rant in his segment PipePeeves.  WTF national day is it? Rebel runs this segment and she will go through all the National days it is.  Pipeman's favorite today LashDay, which is also a PipePeeve.  Listen and comment to us which your favorites are.Take some zany and serious journeys with The Pipeman aka Dean K. Piper, CST on The Adventures of Pipeman also known as Pipeman Radio syndicated globally “Where Who Knows And Anything Goes”.    Subscribe to The Adventures of Pipeman at https://www.spreaker.com/podcast/the-adventures-of-pipeman--941822/support    Would you like to be a sponsor of the show?  Would you like to have your business, products, services, merch, programs, books, music or any other professional or artistic endeavors promoted on the show?  Would you like interviewed as a professional or music guest on The Adventures of Pipeman, Positively Pipeman and/or Pipeman in the Pit?  Would you like to host your own Radio Show, Streaming TV Show, or Podcast?    Contact the Pipeman:Phone/Text Contact – 561-506-4031Email Contact – dean@talk4media.com    Follow @pipemanradio on all social media outlets    Visit Pipeman Radio on the Web at linktr.ee/pipemanradio, theadventuresofpipeman.com, pipemanradio.com, talk4media.com, w4cy.com, talk4tv.com, talk4podcasting.com. Download The Pipeman Radio APP.The Adventures of Pipeman is broadcast live Mondays, Tuesdays, Wednesdays at 1PM ET and Music & Positive Interviews daily at 8AM ET on W4CY Radio (www.w4cy.com) and replays on K4HD Radio (www.k4hd.com  – Hollywood Talk Radio part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Adventures of Pipeman TV Show is viewed on Talk 4 TV (www.talk4tv.com).The Adventures of Pipeman Podcast is also available on www.theadventuresofpipeman.com and www.pipemanradio.com,  Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

It's Wacky Wednesday on Season 19, Episode 8 of The Adventures of Pipeman.  Tune in at 1PM ET on 2/5/25 for the live show on W4CY Radio at www.w4cy.com.  The Pipeman Radio Tour continues as we discuss our coverage over the past week as Pipeman was at the Venom Inc Show at Banyan Live on Southern right down the road from the W4CY Radio studio. Then it was a full weekend with two local favorite events for Pipeman where he was at doing radio/podcast coverage.  We will talk about the Classic Rock Tribute Competition on the last weekend of the South Florida Fair.  Find out who rocked and who WON! Studio Nut was with Pipeman taking pics and will report on his experience.  We will go over the Inkcarceration lineup for 2025. And today is announcement day for the 2025 Bourbon & Beyond Lineup and we are giving away tickets!  Want to WIN!  Watch and listen for your chance to WIN tickets to Rock The Country, Rock The South, Bourbon and Beyond, Inkcarceration and other festivals we are giving tickets away for in 2025 all on The Pipeman Radio Tour. DM @pipemanradio on socials to be entered.  Plus Pipeman will rant in his segment PipePeeves and we are going to VOTE on a Pipeman Caricature that was created at Shiprocked.  We are here!.  Upgrades to The Adventures of Pipeman are here for 2025 as we do live shows Mondays, Tuesdays, and Wednesdays from now on plus live interviews and bonus content Thursdays thru Sundays.  February and beyond means 7 days a week of The Adventures of Pipeman at 1pm ET on W4CY Radio.  We will see different sides of Pipeman in new themed shows.  Mondays will be Motivational Mondays with All Positive and Everything Self-Help, Inspirational, Business, Relationships, Financial, Health & Wellness, Expert Authors, Coaches, and Speakers.  Tuesdays will be Travel Tuesdays with Global Travel Adventures, Special Travel Trips for Health and Wellness especially Travel for the Heart. Wednesdays will be Wacky Wednesdays with the same zany, off the wall show of crazy Adventures of Pipeman with a variety of topics, bits, serious and not so serious segments, True Crime, Dating Disasters, and Pipeman's Sit Down Comedian Antics where “Who Knows and Anything Goes.”  What national day is it? Rebel runs this segment and today is Disaster Day, National Chocolate Fondue Day, National Fart Day, National Girls and Women in Sports Day, National Shower with a Friend Day, National Signing Day, National Weatherperson's Day, World Nutella Day, World Read Aloud Day.Take some zany and serious journeys with The Pipeman aka Dean K. Piper, CST on The Adventures of Pipeman also known as Pipeman Radio syndicated globally “Where Who Knows And Anything Goes”.    Subscribe to The Adventures of Pipeman at https://www.spreaker.com/podcast/the-adventures-of-pipeman--941822/support    Would you like to be a sponsor of the show?  Would you like to have your business, products, services, merch, programs, books, music or any other professional or artistic endeavors promoted on the show?  Would you like interviewed as a professional or music guest on The Adventures of Pipeman, Positively Pipeman and/or Pipeman in the Pit?  Would you like to host your own Radio Show, Streaming TV Show, or Podcast?    Contact the Pipeman:Phone/Text Contact – 561-506-4031Email Contact – dean@talk4media.com    Follow @pipemanradio on all social media outlets    Visit Pipeman Radio on the Web at linktr.ee/pipemanradio, theadventuresofpipeman.com, pipemanradio.com, talk4media.com, w4cy.com, talk4tv.com, talk4podcasting.com. Download The Pipeman Radio APP.The Adventures of Pipeman is broadcast live Mondays, Tuesdays, Wednesdays at 1PM ET and Music & Positive Interviews daily at 8AM ET on W4CY Radio (www.w4cy.com) and replays on K4HD Radio (www.k4hd.com  – Hollywood Talk Radio part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Adventures of Pipeman TV Show is viewed on Talk 4 TV (www.talk4tv.com).The Adventures of Pipeman Podcast is also available on www.theadventuresofpipeman.com and www.pipemanradio.com,  Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Dillon and Dave give Randy the floor to discuss his trip to Japan, and also talk about the Kelce brothers getting the bag, the US Open drink cucking, watermelon meth, a water buffalo being loose in Des Moines, and their Weekends in Fun. Support us on Patreon and receive weekly episodes for as low $5 per month: www.patreon.com/circlingbackpodcast Watch all of our full episodes on YouTube: www.youtube.com/washedmedia Shop Washed Merch: www.washedmedia.shop (0:00) Fun & Easy Banter  (14:20) Randy San is Back From Japan (37:25) The Kelce Brothers Getting the Podcast Bag (43:40) US Open Drink Cuck (51:30) Watermelon Meth (55:48) A Water Buffalo is Loose in Des Moines (60:15) This Weekend in Fun Support This Episode's Sponsors:    •    Twillory: Use code WASHED18 for $18 off your first order of $139 or more at Twillory.com.   •  Rocket Money: Cancel your unwanted subscriptions by going to RocketMoney.com/CIRCLING.    •   Joymode: Go to usejoymode.com/STEAM and get 20% off with code STEAM at checkout.   •   Bourbon & Beyond: For tickets, go to BourbonAndBeyond.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

The rumors are true; there are more barrels of bourbon than there are people in Kentucky.​ In fact, statistics tell us there are nearly two barrels of aging bourbon for every Bluegrass State citizen. With a population of nearly 4.5 million and each barrel yielding close to 200 bottles, it's safe to say the average Kentuckian doesn't have to look far for a bottle of amber gold. While Kentucky may be known as bourbon's home base, for bourbon lovers everywhere, the act of drinking bourbon is about more than just its acquisition. It is a lore and an experience, but most of all it is a legacy. As people across the United States and the world begin to wake up to the allure of Kentucky's state beverage, bourbon is having its moment—the act of coveting, collecting and savoring bottles is now a worthy passion to pursue. With budding enthusiasts clamoring to know more about this American-born creation, finding an entry point into the history and culture of the spirit is a task not easily undertaken. Bourbon 101 offers a distinctive and introductory approach to learning about the world of bourbon. Award-winning author Albert W. A. Schmid takes students through a crash-course in all-things bourbon including its history, production, and enduring cultural identity. Schmid introduces new enthusiasts to the lexicon of bourbon and provides a starting point for those wanting to develop their palate and find the bourbon that best suits their own taste. Told through the lens of Schmid's own experiences and interactions with experts in the bourbon world, the book is as much a handbook as it is a love letter to a beverage that has left an indelible impression on those who've dared to take the first sip. Reserve Your Copy HERE: https://www.amazon.com/stores/... Author Website: ​​​http://www.albertschmid.com About the Author Albert W. A. Schmid is chef and instructor at Auguste Escoffier School of Culinary Arts. He is the former director of Culinary Arts and Hospitality Management at Guilford Technical Community College, and is the former director of the Hotel-Restaurant Management and Hospitality Management Departments at Sullivan University's National Center for Hospitality Studies. He is the author of Burgoo, Barbecue & Bourbon: A Kentucky Culinary Trinity, The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail, The Manhattan Cocktail: A Modern Guide to the Whiskey Classic, the award-winning The Kentucky Bourbon Cookbook, and coauthor of the award-winning The Beverage Manager's Guide to Wines, Beers and Spirits. About the show: Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "The Ash Said It Show" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real! ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

This week Jesse welcomes Fred Minnick onto the show! Acclaimed bourbon author and co-founder of Bourbon & Beyond, a bourbon and music festival in Louisville KY taking place September 15-18th! Jesse and Fred hit the ground running with the story behind Fred's famous ascot and from there, dive into how he got involved with Bourbon & Beyond (tickets available at BourbonandBeyond.com) his love of writing and what brought him into the whiskey world. It's a great conversation as Fred and Jesse talk about everything from comic books to magic mushrooms. You never know what you're going to get on the Bourbon Showdown and this episode is a lot of damn fun!

We ask if it is cheating to date two people at the same time if no one has declared exclusivity. Is there a new sex club coming to Powell? Listeners call and text in anonymously what their job is and how much money they make. Major League Baseball has finally reached opening day. Plus, Putin's daughters, switched at insemination, Helium Theater, Bourbon & Beyond and more!

Some people thought it was crazy to build a business doing 100% contract distilling. David Mandell, Former President and CEO of Bardstown Bourbon Company, told us this back on Episode 019. Four years later, we catch up with him to see how the operation has tripled from its original plan. This podcast covers what it takes to be a client of Bardstown Bourbon Company and how they are making 40 different mash bills for them. From the business side, we talk about building a destination for visitors and what it takes to find the right talent pool and keep employee retention. We look into their recently launched bourbon line and what the future has in store for more collaborations. Show Partners: The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at uofl.me/pursuespirits. Find out what it's like to taste whiskey straight from the barrel with Barrell Craft Spirits. Learn more at BarrellBourbon.com. The 2019 Kentucky’s Edge Bourbon Conference & Festival pairs all things Kentucky with bourbon. It takes place October 4th & 5th at venues throughout Covington and Newport, Kentucky. Find out more at KentuckysEdge.com. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Only one week until Bourbon and Beyond. Learn more and get tickets at BourbonandBeyond.com. Show Notes: Barrell American Vatted Malt: https://www.businesswire.com/news/home/20190827005179/en/Barrell-Craft-Spirits-Releases-First-Ever-American-Vatted NAWR post on 21 states violating the constitution for shipping laws: https://nawr.org/twenty-one-states-in-violation-of-constitution-after-tennessee-wine-supreme-court-case/ Bardstown Bourbon Company’s new CEO: https://www.thespiritsbusiness.com/2019/09/bardstown-bourbon-co-names-new-ceo/ Bardstown Bourbon Company new Visitor Experience: https://www.prnewswire.com/news-releases/bardstown-bourbon-company-opens-immersive-visitors-center-experience-300914083.html This week’s Above the Char with Fred Minnick talks about glassware. What's been going on since the last time you were on the podcast? What is Bardstown Bourbon Company? What kind of brands do you work with? What technology have you implemented in the distilling process? Talk about building Bottled & Bond Kitchen. How did you find the right staff? Do you see an end of investing into the business? Tell us about your innovation. How did you decide to get into this business? How many locations did you scout? What do you do for employee retention? Tell us about your bourbon. What's the next phase for the Fusion line? What about your vintage whiskey? Where do you see the business going in the future? 0:00 Have you thought about a career in the whiskey industry? I'm not talking about being the next master distiller. But if you want a leg up on the competition, you need to take a look at the distilled spirits business certificate from the University of Lobel. This 30 week program will prepare you for the business side of the spirits industry like finance, marketing and operations. This is 100% online, meaning you can access the classes at anytime and anywhere. So what are you waiting for? Get signed up to make your next career move@business.louisville.edu slash online spirits. 0:35 All right, David, you wanna give me some? I don't know just about your breakfast this morning. 0:40 Protein Shake, protein shake. He said this testing right? Yeah, sound healthier than me. 0:46 And you're surrounded by bourbon in a restaurant. You really got to be careful 1:03 Hey everyone, it is Episode 218 of bourbon pursuit. I'm one of your hosts Kenny. And as usual, let's hit some news, barrell craft spirits. You know, Joe, you hear him on the podcast all the time, they have announced the first ever barrell American bad malt. It's a blend of exclusively American single malt whiskies, which we've actually become quite big fans of single malts on the show recently, and barrel has partnered with small and large producers across the country to select whiskies that express the full diversity of American terrier and style. This release was years in the making, and as many of the components in the blend come from emerging distilleries that have never traded or sold bulk whiskey on the market before. And this is coming from Joe who've you've heard on plenty of times. As we said before, in addition to expanding our ever growing portfolio of spirits, this new project is also an important step in advancing our vision in the next chapter of whiskey in America. We'd love to hear it 2:00 Your reviews and your thoughts on it. So make sure you comment and let us know. Now smooth Ambler is relaunching their old scout brand. This is the same brand that we all knew about when it was sourced from NGP. And now this is the new return of MGP product. It is now a five year old in GP bourbon it will be bottled at 99 proof and widely available in the US starting in the fall of 2019. We have a whiskey quickie where we review the new old scout that will be published here in just a few short weeks. The na WR or the National Association of wine retailers has put out an article stating that after the Tennessee wine Supreme Court case ruling that we've talked about so much on this podcast is saying that there are 21 states in violation of the Constitution. One shipping laws and these 21 states violate the Commerce Clause with their bands on wine shipments from out of state wine retailers. The case mandates that states may not pass protectionist 3:00 laws that discriminate against out of state wine stores and retailers by banning them from shipping wine to consumers. Now lawsuits have been challenging these bands on wine shipments from out of states are now underway in Indiana, Illinois, Kentucky, Michigan, Missouri, New Jersey, and Texas. The remaining states with unconstitutional wine shipping laws are California, Idaho, Maine, Massachusetts, Minnesota, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina and Washington state lawmakers in the other 14 states that we just mentioned need to take it upon themselves to start fixing their shipping laws. You can read this article in our show notes that today's podcast wasn't intended to air for quite some time. David Mendell had previously been a guest on the podcast way back on episode 19. And as Ryan would say, that's when we sucked, but this past week, I saw Bardstown bourbon companies, Instagram that there had been a leadership change, David 4:00 is taking a step back and they've hired a new president and CEO, Mark Irwin. Everyone actually was part of the bros on bourbon company and was part of their board earlier this year. And he comes from a long history in the US Army and investment groups. Now I'm sure we're going to have a lot of time to talk about more about mark in the future. But this podcast is all about David, and it's been a pleasure to watch him spearhead this movement from years ago into what Bardstown bourbon company is today. The growth of this company has seen has been tremendous, and you're going to hear about it relatively shortly, as well as some of the new product offerings. However, it looks like David wanted to go out with a blast because today also marks the grand opening of the new visitor experience at the Bardstown bourbon company. The expansive development includes curated tours, cocktail classes, exclusive tastings, and multiple private event spaces. Guests can choose from multiple levels of experiences including the main event which is a one hour fully immersive tour and 5:00 The Bardstown bourbon company's best, which is a top tier 90 minute tour featuring sensory exercises, cocktails, and a personal tour given by the master distiller Steve Nally. The sensory exercises will allow visitors the opportunity to examine distillate taste how bourbon ages and learn how it is used in finished products. The tours will showcase Bardstown bourbon companies experimental distilling process of 40 mash bills for over 24 customers guess will also be able to enjoy the visitor center, which is adjacent to the Rick house tasting bar, which is also surrounded by stacks and rows of Kentucky bourbon barrels, where they will feed whiskey straight from the barrel. Visitors you can book your online experience right now on Bardstown, bourbon.com. And you can read more about all this in our show notes. All right, let's kick off the show. Let's hear from Joe over a barrell bourbon. And then you've got Fred Minnick with above the char. 5:57 Hi, this is Joe from barrell bourbon tasting whiskey. 6:00 Straight from the barrel was truly a life changing moment for me. In 2013 I launched our craft spirits so everyone could have the experience of tasting whiskey cast strength. Use our store locator to find a retail or bar near you at barrel bourbon.com. 6:14 I'm Friedman again, this is above the char. If you follow me on Instagram, you might have caught me in a story where I did a live tasting. And I was testing the New Orleans glass versus the Glen Karen. Obviously, this is something very unique cannot really do a tasting objectively because you're touching the glass you have a feeling of what it should taste like and inherently you're going to like how one glass looks more than the other. So what I did was as I have blindfolded myself with a bandana and I had someone pour the whiskey in my mouth now this is is going to sound weird, but I actually could not tell which glass was which, by the way it was touching my lips, Italy 7:00 Initially, when Jessica did it a second time she liked cram the glass of my upper lip. So thankfully, I did not cut my lip. Anyway, the results were really fascinating to me in that I liked the Glencairn more because it gave me more surface area coverage on my tongue. Whereas like the New Orleans glass, which is very, very nice looking, it came in like a direct point on to my palate like a bead like shooting onto the palate, and I would have to work to get the whiskey all over the place. Now this is good and bad. It's good if you are a whiskey that you're trying to mask, like how you feel in different parts of the tongue because you're going in in a very narrow trajectory, and it's bad if you're like me, and you're trying to be analytical of the whiskey because you're not getting the full surface coverage that you want. Now, I own the aromatic side. I also noticed that the New Orleans glass only 8:00 offered up, you know, some of the more prominent notes like it wouldn't let me really assess the spirit as much as like the Colin Karen. And what I mean by that is that with the Glen Karen, I got layers of the aromatic properties, like I could tell what the various notes were and what they smell like. With New Orleans, I got one note, and then a bunch of little bitty other ones, but I could not really discern what some of those other little bitty ones were. Now some of this may be I typically drink with the Colin Karen. So I'm more used to how that hits my notes. So preference definitely comes into here, but I'm asked all the time, what glass should you use, and it really all depends on the moment, you can drink bourbon out of a solo cup, and it would be great if you're with your buddies. So I would say let's not focus so much on things like the glassware and let's focus more about who we're drinking it with. Now, if you're if you're being analytical and you're wanting to do these blind tastings, you need to have like a consistent glass 9:00 What if it's just hanging out with your buddies? Your old college friends? The glass doesn't matter. The company does. And that's this week's above the char. Hey, if you want to catch my Instagram stories, make sure you're following me on Instagram. It's at Fred Minnick again at Fred Minnick. Until next week. Cheers. 9:23 Welcome back to another episode of bourbon pursuit the official podcast of bourbon Guinea here today riding solo as we are at Bardstown bourbon company, and this is talking to a guest that you may have heard a long, long time ago. This was back on episode 19. This is when we were starting to break ground when they were starting to break ground. It was quite a while ago so the journey on both ends has been explosive and growth which is fantastic to see on both sides of the table here. And if you hear some clinging, some silverware going on, it's because we're in their their main restaurant here and you're 10:00 hear more about that more about really what's happened here? What are the big plans for everything that's going on more as we start diving down this this path. So today on the show, I have David Mendell, you might have remembered from back on episode 19. He is the president ceo and one of the co founders of Bardstown bourbon company. So David, welcome back to the show. Thank you, Kenny. You know it, I'll tell you, it's remarkable because when you think back to Episode 19, where we're sitting right here, none of this existed, and we had an empty room, you know, and we were just getting up and running. And it really is incredible. And I just want to congratulate you on your tremendous growth. I think you guys are the leading bourbon podcast out there, aren't you? Well, we are and thank you so much for saying that. You know, we've we've gone through a lot of growth as well. I mean, like I was saying at the we started this. We were We were Episode 19 like this is we do these every week and I was thinking like holy crap that's years ago. And I was thinking of like, wait, you united anyone put a shovel in the ground yet when we started talking about 11:00 This it was this was all just like press release it was pie in the pie in the sky kind of idea and like, how are we going to execute on this? God? That is right. I mean, you were here. That was before we actually even had the building finished. So that that's tremendous. That's tremendous. Yeah. So I guess, a few years later, how's it going? Well, I mean, you look around here it is really, it's unbelievable. I mean, I oftentimes we sit back and we say, you know, how did we do this? And I'll tell you it is it's going incredibly well. You know, since that day, more than three years ago now, you know, we have built one of the largest distilleries in the country. We do custom whiskey production. Now for 24 different companies will do 40 different mash bills. We have probably one of the most sophisticated whiskey distilleries in the world. We build an award winning restaurant and bar here in the middle of the rest in the middle of the facility. We're opening a visitor center and an experience. We've got some really aggressive plans for bottling and a hotel coming and we could not be more excited. Holy smokes. That's a lot of stuff going on. 12:00 stuff. 12:02 So, I mean, I remember if I if I remember the one of the first things that we even talked about or maybe it was like a it was a rumor that that even said that was like even before like the doors were open, you all had basically contracted out I mean, cuz let's let's also make sure we set the precedent that the the the goal of what Bardstown bourbon company is is that you are a large contract distiller for anybody that wants to come in and make their own bourbon, right. And I'll put a little bit of a twist on that because what's what is interesting is we're a celebration, the entire craft of making whiskey. So we bring everybody together here, distillers enthusiasts, lovers, you know, and the community and we do that in our collaborative distilling program in the restaurant and bar as you can see around you, we serve everybody's products, and you find ours through the lens of everybody else, and we're really about that. But when you go back to the we call it the collaborative distilling program, because I'd make a distinction between that and 13:00 Custom. It is a exclusive program. If you're accepted into it, you then get the ability to have us showcase your product. If you look, we sell everything from Jefferson's to Kentucky owl to many of the companies that we produce for their integrated into our cocktail menu. Then they can bring their guests, the distributors, the retailers here, this is their home. So it is a bit different. But you're right before we opened our doors, we sold out the first 25,000 barrel capacity of the distillery. We expanded to 50,000 barrels six months later than 130,000 barrels, about six months after that. And we have almost all of that effectively under contract for the next five years. It's been a remarkable program. I mean, it just it just goes to show you like how big this boom is really getting that everybody really wants to get into this action because yeah, I mean, like that's, that's an incredible number of whiskey that you all are producing. And people are saying yes let's I want to gobble this up. Like I want to be a part of this. 14:00 So where does Where is like the I mean, those are those are impressive numbers begin with right of kind of like, how it was and how it was all contracted out. I guess kind of give me the give the rundown if if if I'm Joe Schmo and I'm like, Hey, you know, I'm ready to do this. I really want to get into get into the whiskey game. Do they call? Hey, David, I heard you on the podcast, like, what's, what's the next step? We take you? So the answer to that one is going to be? We're not the right, we're probably not the right provider for you. So we get a lot of those calls. We get them every day. But I think, you know, the beauty of our program is that we produce for great brands. So one of the you know, one of the primary considerations if you you know, even be considered as you've got to have a great brand, it's got to be on the market. You've got to be a company that has been in the industry. That's who we focus on. That's why we only produce for 24 different companies right now. We've turned away over the last several years. You know, more than obviously that we've accepted we get those calls every day. There are many options. 15:00 still out there for people like that, you know, that want to get in the business have never been in it before. They're much smaller options were not the option for them. But, you know, what's been most exciting for us is how we have really changed the the whole kind of dynamic and landscape of the contract whiskey production, you know, market. And it's that it's that program, and it's been really, really exciting. Yeah, I mean, it's, it's, it's, it's fun, right? Because other than you all, like there's only like a few places where you can go and do something like this. Yeah, let me tell you what I think is what is one of the most exciting things about it. When you look at what happens in that distillery, we bring together of those 24 companies. We have massive companies and we have some small craft distilleries and a number of them in the middle. They're all working together with us there. We've got their teams coming in. And we're learning every day. They're learning. We're learning. We're pushing innovation. We're balancing art, and science, but we're pushing innovation. It's all happening in there. 16:00 We're sharing best practices. And that's making our team better. And the result of all that is now coming out in our brands. So we're taking all that knowledge that we have created in a short period of time doing a lot of innovation. And you're seeing that now come forward in our brands, that's never going away. The collaborative distilling program is a core piece of who we are. It's something that will drive innovation drives, you know, has us pushing the edge all the time. That's really one of the most interesting I think an exciting pieces of what's happening here is by having everybody work together, you've never had that before, in the whiskey industry in one place. Absolutely. Most the time. It's like, hey, David, here, here's the magical, I won't go make it well, and you know, even more than that, what you had in the past was you had effectively, you know, a couple of companies, you had one where you got to choose one of three different mash bills, and you got it, great whiskey, great bourbon, but there wasn't a lot of choice, or you had, you know, another large distiller producing for you and the problems you had, there's 17:00 You didn't get great customer service. You know, you were kind of seen as you know, we're not we're, you know, we're selling extra capacity. And other cases, it was kind of behind the scenes, you don't really want to talk about it. And sometimes you're not allowed to talk about it. And we were the first to really embrace this kind of production and say, we want to do it, we want to be proud of it, we're going to put it out there, it's going to be about transparency. And everything now that we drive with our customers is full transparency, access to the data in real time chemistry, we just put in a system called ignition that is used primarily the food manufacturing business that gives complete historian and transparency at every stage of the production and the customer gets to watch it in real time. They're kind of like really powerful. What What is it? Is it Volkswagen or BMW somebody where like you, you buy a car like you can brand new you can actually go to go to Europe or Germany and actually, like watch it as it's made in the last essentially the same thing. They get a portal, they can watch their production, they can see their barrels in the warehouse. We just implemented it in this last 18:00 upgraded the distillery when we just came off of shut down a couple weeks ago. Really, really neat, really neat software I was about to say I was like is do people get like push notifications like an app like it's like it's dominoes delivery dude. That's what this was. So it's really crazy about it is extremely user friendly, john Hargrove and Steve now I can, can can access the distillery from their phone at home, they can see it and they can control it. So Sierra Nevada, Coca Cola, a number of you know, very large companies are using this platform. And it is amazing because the data that comes out of it in the control of the system in the transparency, it also feeds into your financial, you know, software, it's really really powerful. Something that people like can could totally geek out on Yeah, so let's let's keep going down this path because you know, as a as the business side of it, like what, what more value do you think that that you get out of this by being able to give the power to Steve and john and be able to be able to do that. So it goes 19:00 Even one level beyond so we're giving not only this power to Stephen, john, but we're handing that power to our customer. And so that is really our partners in the collaborative distilling program. Never before have they been able to watch their production in real time, you're getting literally you're getting the chemistry is on each firm enter in real time as it's taking place, you're able to see it, you're able to, you know, work with us, there's something that, you know, you see that's wrong or is out of line, you can make immediate changes, you know, to production, but that kind of transparency. And that kind of data is really valuable for the consumer when they're used to an industry here. Again, when you talk about traditional contract whiskey production, you had no transparency, you had no data, you got what you got. And that was it if you didn't like it too bad. And that was the attitude. You know, don't tell me how to make bourbon. I know how to make bourbon. Well, what if the customer doesn't like it? So we're going we're going to make it and we're going to get it exactly right under your specifications, because you're our partner. That's what we do. And so it's it's been very neat when you talk about 40 different Nashville's 20:00 One facility. Most you know most, yeah, most facilities are one to five, maybe 20:06 two to three. So it's, it's really neat what's happening in there. Now it's making me think of like, remember Willy Wonka. And he was trying to put a candy bar like through the TV. Now it's like whiskey, like just be like sampling through the app like, 20:23 hey, if we could figure out how you could drink product out of your out of your smartphone, I would change social media advertising, it would it would change that might be a whole new business venture like let's just go Yeah, let's just get out of this. We're gonna do whiskey by the phone that's right. 20:39 Now but it is it is really neat. And then when you carry over what is taking place there and then when we built the the restaurant and the bar here when we invested tremendously in terms of bringing incredible talent here, we've got chef, Felix Mazda, from the Greenbrier, Chef john Castro, who just joined us who ran Sullivan's 21:00 Culinary Institute in Louisville incredible background he is in charge of all of our culinary Dan Callaway on our beverage team who ran deca and built an incredible team. What happened is organically, they started working together with the distillery and that is how we got here to our products. And so we're no it's no longer just about one singular person making decisions about a product. It's about a team of experts, beverage commentary and distilling, creating these very unique blends, and bringing lots of different perspectives and pushing innovation and that's what I think of everything right now. That's one of the things we're most proud and most excited about where we're headed there. But when our own brand Yeah, before we before you're touching your brands, because I think that's that's gonna be a very big part of this. Talk about what it meant to actually like build bottle and bond kitchen because you know, you think about Bardstown there's something that is missing. Right there is you can go to Miami. There's nothing wrong Miami, right but like this 22:00 There's definitely that that sort of, like, finer dining experience that was really missing. So what, why create this this large, you know, place where people can come and eat and have a really, really good meal, rather than than just like, Hey, we're going to serve sandwiches out of the back of the truck over here. Well, I'll tell you so again, like everything, you know, I'd love to say that, you know, we had, you know, full clarity of this vision when we when we walked into this, but when, you know, when you get into the business and you start going, it's an evolutionary process. And so for example, you know, with this, we like to say, you know, the distillery is our heart, you know, bottle and bond is a soul, you know, all of us and so, it really kind of brings together everybody but if you back up to 2017, you weren't allowed under Kentucky law, late 2016. You are unable to sell by the drink. So we worked with the state legislature, we got sell by the drink pass, we got vintage whiskey passed, and that changed everything. And we had not yet built this out at that point. So we stopped 23:00 And we said now that we can sell actually sell cocktails in the distillery, let's look at doing a full restaurant and full bar. And let's really complete this whole idea of the Napa Valley destination experience. And so, like everything else here, we launched into it without having the history and the perspective of the industry. So we did something completely different. And we worked with the community and we build something that I think really remarkably balances, the visitor on the trail coming in, and the community member of Bardstown and what do I mean by that? That's everything from food style, to pricing, to having a place where people can come and just enjoy. It's not pretentious, it's a high level of style and service. But you can come in here you can spend $30 for a bottle of wine, you can spend 1000 you can have a $4 pour whiskey, you can have a 20 $500 pour whiskey, you can come in and have a meal that is comparable in price to chilis, you know and to Cracker Barrel, but you're getting fresh food scratch 24:00 Me local ingredients. That's, that's the goal is to bring everyone together. And it's worked. Yeah, it really has worked. Yeah, I mean, I've done here a few times. And it's it's always fun to do that. I mean, there's, you'd mentioned i think that's that's one of the things that I think Bardstown was really key and missing, as well, as was having that sort of experience. We can have this sort of, like elevated dining experience, where it is good, it's good food. I mean, from local, we've got massive amount of restaurants around us and good places, the but like, yeah, Bardstown was really missing some of that, that key and great war and the community is so supportive, and they are so proud of what we're doing out here. I know, Ryan's gonna kill me too, because he's from Barcelona. 24:42 And, but you know, and it's great. And because, you know, we're very proud to be here. We've all moved here. We moved, you know, probably 20 people here, you know, of our team that have come from all over the country here and settled here to build this great company. But you know, what I would I'd say is we've created what I would call and we call the modern bourbon experience, and what is that 25:00 It's no longer just about drinking bourbon, just straight, all day long going through a formula tour and tasting. When do you want to have these types of products, when you want to enjoy them, a lot of times it's going to be over a great setting or a meal, you're gonna want them in cocktails, you're going to be sitting outside, you're going to want to enjoy them, along with a great culinary experience, because that's, that's a lot about, you know, the, the fun of having great high quality alcohol products. And so it's not about over consumption, it's about good, responsible consumption of better products. And so, and that's where the trends are going. And people want to see they want to know everything about their products. They want to know where they're from, they want an experience, and that's what you get here. And that's what this is. So let's talk more about the business side here because I think you bring up something relatively like a good point about finding it in moving 20 people here at least 20 people and finding the right kind of staff 26:00 kind of talk about like how that search really went and you know we john and Steve like they're great guys we know them like they've been in the industry for for a while but like talk about everything else that that goes into this from the marketing the promotional the restaurant everything like that to to find the right staff and really what it takes to look outside of just the local area Bardstown. Yeah, I mean, I think you know, at the end of the day, you know that the story of this company is the story of the people that have come together here to build this union of all this fancy equipment and all these great furniture, but it's it is the people and the culture and what we have created here and it starts from the top at my level and it goes all the way on down. And we have focused on building the best team from the day that we got here. And we knew it myself, Garnet black, who was our executive vice president hospitality, Dan Lind, our CFO and COO, our chairman Peter loft, and you know, we had to, we had to make sure we were here and so we moved here and 27:00 We started the company. But when you get into each piece, every piece is different. So in the restaurant, for example, we have a program with the State Department. Jay, one program we bring in 20 culinary students from South Africa, India, in the Philippines. We have them in four different locations. Wow, I didn't know that. Yeah, we provide transportation educational program, they stay with us a year. Amazing program. We're in our second class now of students, because the culinary talent is just not here locally. We then supplement that too, with as much as we can get from the community. You know, our beverage team comes from all over many of them move from Louisville, from some of the best places there. But we try to recruit the best people we can and and show them what the opportunity is here. And to be part of something really exciting. Yeah, we've done it across every aspect of the business. So you have to make those investments and you have to invest in the people and create the right culture in order to do what we're doing. That's in our opinion, is the is the miracle 28:00 town shaking your hand yet, like thank you for bringing in more people in business. We're at about 120 employees. We've had very, very fast growth, we're hiring at least another 20. More here. In the next couple of weeks. We're opening the visitors experience here. We're just a couple weeks away from that the warehouse bar, we have a second kitchen that has just gone in that's triple the size of this that's going to be covering our all of our catering, wow event opportunities here. So there's, you know, there is so much and a lot of hiring. We work closely with the city. We work closely with economic development. We work closely with the Chamber of Commerce in both Louisville and in Nelson County, to really help attract 28:42 the folks and we're very invested in and and we think ultimately all of this investment you look at heaven Hill $65 million facility down the street, you've got 2.3 billion over the next eight to 10 years and investment projects in bourbon. A lot of hospitality 29:00 It's coming. We're going to attract the talent here. It's going to be great for the state and it's going to be great for the community. Yeah, I mean, it's, there's, there's no shortage of the money that's getting pumped into this. And, and it sounds like you all mean it. As as like, you know, starting this business and starting another business, I know that it's hard to sit there and be like, all right, where can I see return for a little bit? Let's keep pumping money into it until we start, you know, figuring out finding our groove. So like, where do you all see the end of like, the investing into the business until you can sit back? I mean, I don't think you I mean, any good business. 29:35 You're never stopping the investment. I mean, especially when you're doing something, you know, as you know, innovative like we are in cutting edge. You're constantly pushing the boundaries here. And I think that's one of the things that really is exciting is we've got a very nimble team, we can move quickly. We see opportunities we go after them whether they're on, you know, on all of this, even just and to the brand side, pushing innovation, creating 30:00 Very interesting collaborations, testing, trying not everything works. But you've got to be bold enough to give everybody especially the folks on your team, the freedom to run. 30:11 And to you know, you have a good vision set out, you've got good people, you've got a nice structure and you give people the freedom to create any of the right folks on board. You see, amazing things can happen. And that's how we've done this in three years. And that's the story. Well, it seems from from you know, from your level, that you're giving them the freedom and flexibility to go and try things right because it's it's tough to be able to say like, hey, let's go experiment. Let's do these things. When we know that we've got to we've got to do a lot of things right to be able to make sure that we are we're pushing the boundary our first things out there going to be home run stuff like that, too. I mean, it's it's hard to have that experimental mentality Come on. It's like a lot of things. I mean, you can overthink things and you know, you can over test things, but the real test 31:00 doesn't come until you put it in front of the consumer. So you can plan, plan, plan, test tweak. But until you take this and you stick it in front of the consumer, and you find out, do they like this? Do they love the fact that we have complete transparency on the label? How are they going to react to that? Well, the consumer really likes it. Are you going to like these unique finishings where we're taking different companies and we're pushing the envelope on some of these types of finishings with bourbon? 31:27 You don't know until you put them out there. But I think one of the most interesting things is having bottle and bond kitchen and bar in the middle of the facility is like having a laboratory with the consumer. So every day, we're experimenting, and we're getting direct feedback. So it's, this is like our focus group test. You create it, you put a better way to do it, right. I mean, you're right here you have, you know, you have an audience that comes in here every single day from all over the world. And we're able to try with them lots of different things. We're able to get feedback, we're able to tell 32:00 So we're getting it in real time from consumers. And it's a it's a another very interesting component of the business that you wouldn't necessarily think about. You know how you would use that when you first coming up with the idea. So thinking of ideas and kind of rolling back and I can't remember everything we talked about back on episode 19. 32:22 But kind of what was what was the idea of you even wanting to get into this wanting to do this? 32:31 The 2019 Kentucky's edge bourbon conference and festival Paris all things Kentucky with bourbon. It takes place October 4 and fifth at venues throughout Covington in Newport Kentucky, Kentucky's edge features of bourbon conference music tastings pairings tourists and and artists and market Kentucky's edge. 2019 is where bourbon begins. Tickets and information can be found online at Kentucky's edge.com 32:57 there are more craft distilleries popping up around the country now. 33:00 More than ever before. So how do you find out the best stories and the best flavors? Rock house whiskey club is a whiskey the Month Club, and they're on a mission to uncover the best flavors and stories that craft distilleries across the US have to offer. 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And we learned a lot about who's we, by the way, myself, Dan Lind, who's our CFO and CEO and Garnet black, who is our executive vice president hospitality, we'd started this vodka company. And, you know, we, we sold that in 2009. And we stayed in the business and we worked. We did a lot of work with lots of different companies in the spirit space, and we connected over that period of time with our chairman and main investor in the company, Peter loft and, and we all you know, sat down and we had this vision for creating something in bourbon, we saw where the market was going. And we wanted to do something and it at the time. It wasn't necessarily this, we didn't come here with this exact vision in mind, we had another idea. And as we all got into it together, that changed from that to here, and it continues. 35:00 evolved as we learned more, and we saw more every year every year every month as I say that the business changed and everything from standing over there when the when the city was showing this property right across the road a small parcel the turning of looking across here and seeing the hundred acres you know and saying you know what, we can see where this is headed this the Napa Valley style destination experience, you know, begins that you plant begin to plant the seed. And so nothing happens immediately overnight. It's it was evolutionary. 35:34 And so you had the idea let's get into bourbon, let's do this, I guess kind of talk us through those those days to of dealing with the city of, you know, weather permits where they're like, hey, was this was this like you saw this place and said yeah, or I mean, how many? How many other like locations where you? First I the city leadership was and is not only extremely supportive, they're one of our greatest allies. 36:00 Just in the, you know, in building our business is very important to make sure you have a great relationship there. Kim Houston, who has economic development, our current our current mayor, judge and judge, Dean watts, who is a county judge executive. 36:15 And Bill shackles, who was the former mayor at that time, all So, so supportive, but the funny story is, initially, they didn't want to sell us this property, they had it. They had it, you know, slotted or thought out for different business, you know, and when you have an unknown entity coming in, and wanting to buy 100 acres of your best city property, you know, not always 36:38 making all sorts of promises. And like a lot of communities across the country, they get burned with these, you know, people come in, they make promises, they don't deliver, they buy things and it doesn't materialize. So there's a lot of trust and a lot of faith that goes on and I think that's one of the things that I am and we are a team most proud of is we have over delivered here in Bardstown, and we've been able to 37:00 Do it with their support. It is had been a team effort across the board with the state with local government. And with the community members, we named we named the company after the town. I mean, we really believe in this place, and we believe in where it's going. Yeah. So I know you're dying to talk about these kilometers. So let's, so let's let's, let's talk about I will, we'll talk we can cover this and cover any subjects. 37:25 I mean, like I said, you gotta get a lot of knowledge on the business side of it. I know it's, it's not a, it's not an easy feat to sit here and think like, okay, let's, let's dive head in. Like let's really go all in on this and, and, and, you know, really, I mean, let's be honest, like, you look around here, there's not you hit the nail head modern type of operation. There's no there's no corners that have been cut here. There's a heavy heavy dollar investment and, and I think, you know, in me personally, that I really want this all to succeed too because there's it's a different kind of experience than what you see 38:00 Really anywhere else on the drill and this is the funny thing Kenny is this there was a very significant investment made here and there has been in there has been over time. But when you compare this investment with other similarly situated companies, we spent a fraction of what they spent and that is a tremendous testament to our all local construction team. Busa construction that has been with us for six years. And so I still conduct the same construction team meeting at 9am, every Wednesday morning, and we've done it for six years with the same team that has built everything on this site, and will be building everything else. And so it's a small team. We're nimble, we make decisions immediately versus bringing in huge construction companies and giant engineering firms and architecture firms and nobody's really understanding the business or distilling and you know, you get into spending a tremendous amount of money it goes over, you know, goes over budget it goes over time. We have done this again for a fraction of what others have spent. And that's really an untold 39:00 portion of the story. We couldn't have done this without the use of construction and that team till more of the story then because I mean, that's it seems that's that's really that's interesting, right? Because I mean, a, I guess on the other side of it too is is you do get some more of that upfront capital because you can kind of pre sell some of this sort of stuff, the contract, distilling the barrels and everything like that beforehand. It's not like me, if I wanted to build this over again, I would have to be like, Oh, I gotta wait five, six years until I have a product right? You can spend a lot of money creating a distillery and especially one of this size. I mean, we are now you know, but we did look, we did it. And I think we did a very smartly in terms of we built, we did it, so we had a modular expansion. So we could go from 25,000 to 50,100 30,000 barrels, we just didn't expect to do it in two and a half years. 39:47 It was more like the five to 10 year plan exactly, originally. But you know, so, but the ability to make those changes to say, okay, we're going to expand now and now we're going to expand again and we're going at the same time we're going to build a real 40:00 restaurant and a bar and Oh, wait a minute. before we're done doing that, we're going to start the visitor center. And we're going to start bottling. And that is only because we have this relationship, but the construction team that lives with us is effectively an in house construction team. We want to build something, it gets built. We have a problem, it gets fixed. You know, we're able to do that now. It's a blessing and a curse. You want to build something it's all of a sudden you start building something, but it is fun, like the Bochy ball court out there. You know, that showed up a couple weeks ago. Yeah, it was just that was Dan Callaway, his idea. And then now we have a professional Bochy, ball court, you know, construction team goes out there and builds it overnight. So it's fun. It's also it's also good for, 40:40 like employee satisfaction and stuff like that, too. Right. Like, let's, let's go, let's go have lunch play given Bochy will go have a few meetings. That's right. Yeah. Yeah. And that's right now, so it is, but it is. It is a very important part of the story of how we develop this so quickly, because if you tried to do it with big, conventional 41:00 construction firms, it would be extremely hard, it takes a long time, and it would cost a lot of money. And, you know, I won't, you know, point two examples, but you can find them out there in this industry where you have, you know, seen those problems. So talk about as well as, you know, I guess, again, business side, what do you do to like, have employee retention, right, because this is, this is an industry that most of the time people look at account managers, they look at marketing professionals, they look at, you know, you have your culinary side of things, that it's a lot of turnover and some of this industry, what do you do to help keep that employee retention and make this a positive working, so we do a tremendous amount there. And a lot of that work is led by Garnet black, who runs is our executive vice president hospitality, but she also is our head of HR and our HR team here, that starts with the culture and it starts with day one, you know, we created our mission, vision and values with our employees. We wrote them together. They participated in writing the employee guide 42:00 lines with us, you know, they we give them we did it all of this together every employee, the first 18 barrels that rolled off the line at this company went to the employees. And most people set most companies sell those for a lot of money. They went to the employees, every employee that starts here, I get a in whiskey gets a barrel of bourbon. Right? Yeah. You know, it's everything from, you know, the way you recognize the right way you reward, you know, and the type, the type of culture we create by bringing people's families together here too. And so, you know, we look at we emphasize all of those things, and that there's appropriate work life balance, and that we support the community and, you know, the charities and the organizations that the employees care about. So there are multiple different levels to this. And in a company that is growing so quickly, we I think we spend a very significant amount of time focused on culture. 42:54 And, and it's important, yeah, no, absolutely. I mean, because I come from a tech background. I know most listeners know 43:00 Already and, and so I, I venture out to Palo Alto in the valley very often. And I get to see the ping pong tables and the arcade machines and the puzzle room and also that kind of stuff that most companies around here would be like flabbergasted at. Right. Right, you all build about you ballpark, right? So yeah, you're trying to create a culture that makes you feel like you really want to be here, that it really helps, as I said, helps the employee retention but really helps create that sort of like positive environment that you feel good about coming here in China. That's exactly right. And that's what we try very hard to do. And you know, you're running, you know, very different businesses to you have the distilling side of the business, which is very different from the restaurant and the bar, which is different from the visitors experience, which is different from brand sales and marketing with our team that's out there in the marketplace. Now. You know, we're building world will be in six states with the product by the end of the year, and that is an entirely different business and architecture and one of the most important pieces of the business and we have just this year now ventured into that. 44:00 It's actually the part of the business that we know the best, ironically, because that was the business we were in before. We did a lot, right? We did a lot wrong there. But we learned a tremendous amount and it's one of the most exciting You know, one of the areas I am certainly most excited about with where we're headed is the brand All right, let's talk about that. Okay, let's talk about I know I've been I've been taken off the rails here and there's a lot going on here it well it really is and it's it's fascinating and talk about what this what the multi do do this and we can keep talking let's not wait 200 episodes to do another saying come back here what's going to be a different place a year from now as it is six months from now, so So talk about you know, the first three expressions that you all put out what did it take for the collaboration side of this to really make it happen and I should mention that you also you there was the the collaboration series that kind of came out in this like square bottle? Yes, I think about a year or so ago, correct? Well, we have one case of that left. But that would that sparked an idea and so all of us 45:00 I'll take back to that. But just to start this, this is the Bardstown bourbon company that you see in front of you, this is our brand format, so that this style bottle, you know, and label, this modern presentation of a cohesive brand. And I think the challenge that you have with any young whiskey or bourbon company, is how do you create and begin to create a brand, when your whiskey that you're making here is still maturing in the warehouse and take some time to mature. We don't cut corners. We don't plan on putting anything out that is young, we made a very early decision that we weren't going to put out a six month rye and a one year old, right? That we were really going to wait and we were going to put it out when things were ready because we're not under a rush. But in the meantime, we want to do we want to create really exciting things. So what's happening, what are the trends in the industry? Where are things going? blending, blending is a very exciting trend. It started in scotch. It's been going on for a long, long time, but it really is becoming you know more 46:00 Prominent now bourbon, we want to be great at that. And what's unique about it, we got a Distilling Team, a beverage team and a culinary team that are now all different flavor experts in cocktail team is looking at I mean, a beverage teams looking for cocktail balance, colonnade teams looking at for pairings distilling teams work looking at traditional methods, and they're blending for those reasons. So as we began to get into it, how do we bridge that gap? Well, we start with, you know, a couple of different expressions fusion. Our fusion series tells the story of our blending capability but begins to introduce our young bourbon in with a fully mature or older bourbon and we put it all on the label. So we have 60% of this is two year old bourbon. One is a 20% wheat one is a 36% rye, blended with a 11 and a half year old Kentucky, so it's a Kentucky straight bourbon. And what you get is these bright notes from the younger bourbon with kind of the heavier 47:00 You know the notes from the older bourbon and it makes a very complex blend, where you would get much more of just a uniform product. If you had just the 11 and a half year old here, you're putting these really neat notes. And we went this process went through 50, blind tastings with the Distilling Team, the commentary team and the beverage team to arrive at this unique blend. Its series one, because it's going to adapt. Next year at 6040, maybe several months from now, it'll be 7030, then at 20, but you get to really kind of see how this is going to change as we move to our fully mature product. Then Discovery Series. Discovery is our series that just is about making phenomenal blends using whiskey and bourbon that we didn't produce ourselves. So Discovery Series, one is a blend of four Kentucky straight Bourbons, the core of it being 11 and a half year old, but you've got some, you know, sprinkled in 13 year old 10 year old and five year old and again, went through the same process with the 48:00 Teams blending. And instead of having one singular product, they're adding these like, it's like little notes like little spice notes into the blend, so that you're getting something much more complex. And it's really neat again, went through multiple blind tastings with those teams to arrive at this. Yeah. So I mean, that's and that's what I think is what you're starting to find that a lot more prominent now is being able to get these, these these older Bourbons and then do this blending and there's going to be varied amounts of the type of one product, a proof of another product. And really, you're not going to find the same thing everywhere you go when you do this as well. It really makes it fun because the consumer is looking for interesting things. The consumer is open to innovation, which is where the collaborative series comes in. And you go back to the square bottle. So that idea started over dinner with Joe Harris, from copper and kings. And I was sitting with him and we said, let's Why don't we just start 49:00 This was three four years ago. Let's just start making some neat stuff. We had this glass, we actually owned inventories of 10 and a half year old MGP Indiana bourbon 21% rye. So we took Muscat misspell barrels. And we finished, selected the bourbon finish this bourbon in the Muscat misspelled us for 18 months with the same with American brandy. It was a remarkable product. And it sparked this idea of why don't we create a series very limited edition that tell the story of two great companies working together to produce a really unique product. So then we did the fight for Patrick reserve with Suzanne Fiverr private, great winemaker out in Napa Valley 18 month finish in her Napa Valley cab barrels 18 months is quite a quite a long time. I mean, usually you hear about finishing it's like two to three months, maybe a few ways. Yeah, we were doing 18 month finish on every one of our products at a minimum. And it's a major investment. But you see a remarkable difference. You know, some people will say oh, you know, the products done 50:00 It's going to turn. We have never seen that yet. And I you know, Joe Heron is a huge, you know, believer in this to just keep waiting. And so we have 10 more of these products, projects coming out. We've got three more with copper and kings. We have a really neat one one coming out and beginning of next year with prisoner one. So fabulous that's been that has been finishing now over 16 months. We have great Armagnac house a really neat run one again, we're not held on whole story of the two companies working together. And so these remarkably long finishes produce exceptional products. We actually go one step further to we make sure that there is no degradation in the underlying quality of the wine or spirits. So for example, our wine cast, we ship on refrigerated trucking across the country, they never sit out in the heat, not even for a second they come off the truck, they're filled. And so you prevent all degradation. So tremendous care and making them as well to say I was like, that's a that's 51:00 Investment right there, just I mean, I know what it takes to ship a barrel, you know, across 51:05 state lines and everything like that. But now to put in a refrigerated truck here, it's, it's a lot more expensive. But at the end of the day, you know, our goal is to create exceptional products. Because if you make really good quality things you're going to do great. And that is, we just firmly believe that, you know, if you go take the extra steps to make an exceptional product with a really deep authentic story. You know, that's what consumer, that's what many consumers are looking for these days. And we see it every day. Absolutely. And so I mean, it's it's good to see that this is where the brand's heading, you're doing a lot of good things here too. When do you start seeing it? Because granted, I know you contract with a lot of stuff, but you're also distilling for yourself. Oh, yeah. So all right. Oh, yeah. A lot for yourself. So what's the what's the next phase of, you know, taking fusion to its its own so you'll see you 52:00 You'll see that fusion blend change, you know, multiple times. And then what you're really looking at is about 2022 when our whiskey and bourbon is, you know, really hitting that, you know, about five to six year sweet spot, that's when you're going to start seeing it. And so you'll see rye and different bourbon mash bills. We've been doing a lot with malt whiskey. 52:20 We have a lot of experimentation taking place to so I think there's a lot of exciting things everything also, you know, we're going to be launching a single barrel program here shortly for the public and for retailers, which is different because because we do 40 different mash bills and we create so many different things. You're not limited as a consumer you're going to come into our new bear can be quite the quite the experience and like I don't know if we'll be able to make it through all these Nashville's exactly so you go Rick house bar here, which is beautiful. I you know, I think we're going to take you out and see all these things today. But that structure, you have all glass looking into the warehouse, it's all lit, beautiful setting intimate bar, we're going to be able to provide 53:00 The consumer the retailer with five six different selections different mash bills you'll be at a try those barrels you'll be able to secure them now you'll wait several years will bottle them for you and you know you have a very different single barrel you know pick program where you're not just limited to one tiny let's do a whole array of different things yeah, I mean that's that's gonna be impressive when that when that comes around because a lot of fun Yeah, well Sign me up 53:29 great Yeah, no, I mean it's it's it's cool because there's there's definitely room at of what you all are doing and pushing the envelope not only just in regards of the whiskey production, the kitchen, the single barrel program and one thing we even talked about was the vintage whiskey you all are doing as well like that's it that's the way it is here. It is so exciting. And as part of the new visitors experience, we have a whiskey library that we have built a little secret hidden library back that you can do dinner for up to 10 people in it. And we're that's where we display and showcase our 400 bottles of vintage whiskey. 54:00 that date back to the late 1800s. We secure that and curated the collection with Fred Minnick. It's all for sale by the poor. And it is we built the product we built that collection based on stories. And we didn't wasn't based on volume it was based on what is some really hard to get very unique products that tell great stories. And so some of the some of them back there are absolutely incredible. And they further the whole discussion about whiskey and bourbon. So you come here and again, carry everything but you have discussions like why is you know, the Old Crow chess set considered one of the best whiskeys made? Why is this 1929 see grams Canadian bourbon, which we have, which was before you know, the the statute went into place. Why was that at eight years old? so unbelievably rich. Why are some of these products so terrible? Yeah, that's right. That's, that's 54:56 a stuff and you're like, Well, that was Yeah, that was good. 55:00 And you know, and so, but it starts a conversation. And, and that's what this is all about. That's what I mean, the enjoyment of whiskey, and bourbon, and all of these things is all about a conversation. It's all about an experience. It's all about trying things, sharing things, talking about them. And that is at the core of who we are, and what this place is about. All we want all those conversations about all different things happening in here. It's not just about one brand, or just about our brand, our brands great. And we will put it against anything. But there are also other wonderful producers out there, and it's a big community. And we want all those discussions taking place in here. Now, absolutely. And you know, as we kind of wrap this up and start thinking about really what's on the horizon for you, like on the business side, like where do you Where do you kind of want to see this year? I mean, shit, you already talked about, hey, we're expanding every six months, but like, do you want to stop expanding? Like is there is there a time when you're like, hey, like, let's let's pump the brakes on this for a little bit. I mean, you are seeing the expansion is we're not in 56:00 anticipating further expansion in distillery, so are now our focus we have you know, upgrading yes improving our capabilities always. But we are now focused on building the brand building the visitors experience and the elements around that including bottling and the hotel. And so those are things that we are looking at right now. And we're really excited about that's what's on the horizon and making this a fully not only a fully integrated production entity from you know, from whiskey production to storage to bottling but also on the vent on the visitors experience side, from restaurant to bar to lodging to being able to stay here in the heart of the bourbon capital of the world and make this a full destination experience Am I gonna be able to use my Marriott Rewards points here you know, and I went on a yet 56:49 so we'll leave it on that you know, David, I want to thank you again for coming on. You know, like I said, For for Ryan and myself and Orion's on here, but we always like to hear, you know, we can always talk about like, oh, 57:00 We can do this many barrels a day able to love but, you know, hearing it from a business aspect, I think is one one crucial component that I think a lot of people need to understand as we start getting this and, and you you really talked about it earlier about how you create the culture. And the culture is what builds everything around it right that point and, and really what ultimately makes any venture successful. That's right. And I look and I want to congratulate you guys, because your growth has been as significant as ours and you know, up to 200 podcasts now. It's incredible. And you guys are the leading and if you know, for those of you who are out there, I mean, Kenny and his team, they are the leading bourbon podcast out there, period. And so sign up, listen to it, we encourage it, and we love what they're doing spreading the word here and helping educate everybody about what's happening in this industry. So congratulations to you. Well, thank you, David. I appreciate that mean, I always like a good 57:53 great, it's wonderful to see that, you know, rising tides is lifting all boats across all of this and you know, we're all 58:00 Part of this, you know, bourbon journey together. Absolutely. Well, hopefully we're going to be a part of it with you. And we're going to be excited to kind of see where this is going to go here in the next year too. So, gonna be happy to see that. So before we kind of close up, if people want to give them the address, where can they find it? And they can type in Bardstown bourbon company, and Google M

What happens when you get master distillers from two largest rivaling brands together? Actually, some pretty good jokes. Fred Noe, Master Distiller at Jim Beam, and Jeff Arnett, Master Distiller at Jack Daniel’s, take the stage at Bourbon and Beyond to field questions asked by Fred Minnick. They talk about BBQ, celebrities, mash bills, the Lincoln County Process, and if Jack Daniels is actually a bourbon. Bourbon and Beyond 2019 will take place September 20th through the 22nd so if you want to be there in person to hear sessions like today’s podcast, go get yours at BourbonandBeyond.com. Show Partners: The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at business.louisville.edu/onlinespirits.  In 2013, Joe Beatrice launched Barrell Craft Spirits without a distillery or defied conventional wisdom. To this day, his team sources and blends exceptional barrels from established producers and bottles at cask strength. Learn more at BarrellBourbon.com. Check out Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about drinking in moderation. What kind of music have your brands been part of? What is your BBQ connection? What is the history of your distillery? What is your mash bill? What is your proof point off the still? What do you think of the Lincoln County process? How do you train your tour guides? Tell us about Gentleman Jack. Tell us about Jim Beam. Is Jack Daniels a bourbon? Do you ever feel competitive against each other? What does your average day look like? What was it like to hang out with Mila Kunis? What celebrities are connected to Jack Daniels? How often do you introduce new products? 0:00 Hey everybody. If you have a bachelor's degree and live anywhere in the United States, there's now a way for you to take your bourbon education to the next level. The distilled spirits business certificate from the University of Louisville is an online program that can be completed in as little as 15 weeks and will prepare you for the business side of the spirits industry. It's offered by the AA CSP accredited college of business. And this certificate was developed in partnership with industry experts to be one of a kind and it's going to prepare you for your next adventure. Learn more about this online program at business.louisville.edu/online 0:36 spirits Why is that? Why your barbecue sauce the Jim Beam barbecue sauce tastes so good. America's Got Jim Beam in it that's why 0:47 you made for it. And have you had the jab he had the jack daniels barbecue sauce. I'm sure they do. Um, no. I mean, if you had a VDD like Tyson Yeah. 1:00 add Whiskey and anything it's good for 1:16 everybody welcome back. This is Episode 214 of bourbon pursuit. I'm one of your host Kenny and buckle in strap up whatever it is because we've got a lot of news to roll through. Kentucky al has announced the release of batch number three rye this Kentucky out Kentucky straight rye whiskey carries a 10 year age statement and will be bottled at 114 proof in the press release Dixon dead man who's been on the show previously and episodes 27 and 160 has assumed the title of Kentucky Al's master blender, but he commented, there is a lot of older juice and right number three, but it's the 10 year old stocks that really give it that richer, thicker, syrupy mouthful and bring the blend forward. And as you know by listening to this 2:00 That the youngest whiskey in a blend is the one has to be shown in the label. So this will be making its way out to major markets across the US this month with a suggested retail price of wait for it $199 and 99 cents. Last week I had the opportunity of joining the fine folks over a liquor barn here in Louisville to select the very first of not just any barrels, but the very first barrels from a newly launched single barrel program. From bullet bourbon. We had the opportunity to tour the grounds and do some blending for fun. And during that blending process. There was one that just blew me away. I picked it up and I just knows that and I couldn't set it down. I just kept smelling this bourbon and I kept tasting and I told the master Blender whatever is going on here with sample number six. Just give me this single barrel and call it a day. Come to find out. They gave us samples of 20 plus year stencil well a stock that they had sitting around to just have some fun with blending. But you better believe I took no part in 3:00 lending that in savored every last drop. It was a tease, but a special treat nonetheless to have that experience with those folks there. Then we headed down to the barrel tasting room where we had different barrels and different bottles with different mash bills and different strains to come away with a total of three different barrels. And these will be available at liquor barn locations across the state of Kentucky in a few months, and I'll be sure to let you know when they do drop. Last week we had the opportunity to head over to Bardstown, Kentucky, where we were in a very unique opportunity to select two barrels of Elijah Craig from six that were rolled out. For anyone that has been on a quick pic before you know that three is usually the standard. We are fortunate that the heaven Hill team pulled some strings and got us a six barrel lot. We came away with an 11 and a 12 year old bourbon and both were just killer at barrel proof. But we also proved it down to us bottling proof of 94 just to make sure it's still held up and of course it did look forward to these going on sale to our 4:00 Patreon community in the upcoming few months, and a special shout out to keg and bottle in Southern California for making this all happen. Find out more about our barrel pics and what we have going on@patreon.com slash bourbon pursuit and you can find out more and get bourbon delivered to your door from keg and bottle go to keg the letter in bottle.com. And speaking of barrel pics, we had one go on sale this week, our riff you like a hurricane from new roof is going to be available to purchase to our Patreon community. Now you've heard it on the podcast already but we will be in Frankfurt at bourbon on the banks next week, August 24. Go get your tickets. We hope to see you there because we're going to have our own booth will be talking about bourbon pursuit. However, we will also be sampling our pursuit series for all those who haven't gotten the memo yet. And speaking of pursuit series, it's now official. We will be bottling our first Kentucky bourbon next month that will go on sale sometime in the October timeframe. And we're ecstatic to be the first time 5:00 let you know that we have partnered with Will it distillery to bring this experience to you? I know it's still surreal to even hear myself say that we're partnering with Will it and we purchased two barrels of their high rye bourbon recipe that will be bottled as pursuit series. Cats drink non chill filtered the works, you know how it is in this high recipe. It's not even available to liquor stores or distributors that are selecting their own bullet family private state pics right now. So we feel super excited and super lucky to be able to bring this as a one off offering of what we're able to do. And we selected not just one but two of these barrels two months ago and they just landed our bottling facility this week. We're going to be the first independent bottle of Willett distillate and who knows how many years and we've got more news to announce with this but we're gonna have to make you wait just a little bit longer until we cross our T's and dot our I's. Now today's podcast it was recorded last year at bourbon and beyond in 2018. 6:00 Since we were there, sort of in a passive capacity, we had one session, but we didn't have the ability to kind of record. We got this after the fact and that means we don't have any video. So if you're watching this on YouTube or Facebook, I'm sorry. It's like we're going back one and a half years before we started doing video. But if you're on the road or you're running or you're just listening to audio as usual, then just continue as normal. But as you know, verb and beyond is just around the corner. It's taking place next month in Louisville, Kentucky from September 20 through the 22nd. The festival has expanded from two to three days and you will get the chance to see a lot of familiar faces there. Ryan and I will both be moderating panels. And you've also got the entire roundtable making a presence. Jordan from breaking bourbon, Brian from sipping corn and Blake from bourbon are all leading their own panels and workshops. Of course, you're gonna have Fred Minnick there too. It's an opportunity to drink some bourbon, listen to some bands, go listen to a bourbon workshop or seminar then go back out there and rock out was the headliners. 7:00 This is covered in a single ticket price. So if you want to be there in person to hear sessions like today's podcast, go get yours now at bourbon and beyond.com. We'll see you in Louisville. Also, let's toast a bourbon to the weather gods and hope for no rain and clear skies this year. Now, let's see what Joe from barrel bourbon has for us today. And then you've got Fred Minnick with above the char. 7:25 Hey everyone, Joe here again. In 2013. I launched barrell craft spirits without a distillery and defied conventional wisdom. To this day, my team and I sourcing blend exceptional barrels from established producers and bottle a cast strength. You can find it on the shelves at your nearest retail store. 7:41 I'm Fred making this is above the charm. This past week in the Philippines, a lawmaker put forth a bill to ban the sale serving and consumption of alcohol and alcohol beverages and streets, pathways, plazas, alleys, sidewalks, parks and parking areas. They're building 8:00 leaf is is that this will be a proactive response in the growing problems of alcoholism in the Philippine. And this is a quote directly from a doctor, their alcoholism and violence have clearly become key public health issues that require urgent attention. Hence, it is imperative for the country to initiate a national policy to curb alcohol consumption in public places in quote. So here's the thing Philippines, this has been done before. And it didn't work, prohibition in the United States basically open the world to the mafia. And it also showed that it didn't really curb drinking at all. What it did do was it increased the sale of bad liquor, and people would die from drinking the equivalent of ethanol or gasohol. And today when we see areas where there are dry counties, you have moonshiners, so people will find a way to drink 9:00 And I'll also say this, that the efforts to ban alcohol or alcohol advertising, they're growing. And they're growing because we have never really been able to figure out as a society, how to drink responsibly. So, when you're getting your fellas together your girlfriends together, think about this for a moment, you could be an example used of drinking responsibly. What does that mean? Well, Google drinking in moderation, you definitely don't want to get behind the wheel. To me, a big part of drinking in moderation comes down to the taste. I like to sip and savor and analyze every single molecule that's hitting my palate. And that's been a big reason why I've been able to develop my palate using mindfulness techniques. I also believe that there's a project out there called the mocktail project that would be great to include in your parties that would help push the drinking in moderation and someone sober, doesn't want to have a drink. They can have a 10:00 mocktail that's basically a folk cocktail. That's just as tasty as the cocktail would. And of course, the culture. We live in a society that does not want to educate young people why they cannot drink until they're 21. I have a five year old and he can tell you exactly why he is not able to consume the same bourbon that his father and mother do. Now, I'm not saying that parenting is easy, but I do think it's important that we educate our children that alcohol is not the devil. It is not some evil thing that demons cast upon you and the only way to not be caught up in its evil spell is to avoid it. And all honesty, if we just teach our children that drinking is bad for your body until you reach a certain age and your body is able to handle it. To me that is a more appropriate and honest and truthful way to bring someone up in this world. But 11:00 It's just easier to band stuff. Just ask the Philippines. 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 at Fred Minnick, that's at Fred Minnick until next week. Cheers 11:18 gentlemen please take your seats to my left here is Jeff our debt master distiller for jack daniels. 11:28 And to my other left, Fred noe master distiller for Jim Beam. 11:37 Gentlemen, it is such a privilege and honor to MC what is an absolutely historic seminar, jack and Jim, what's the difference? The two world best selling American whiskeys. This is awesome. Now, both of you all have had a lot 12:00 of musical connections. Tell us let's see what the difference is starting there. From the music perspective. What kind of music has Jim been been a part of? Well, I guess the first one was my dad met Hank Williams Jr. So it got a little name that's a little name drop right there. And you know we've played with McGovern Gentry for a long time country. And then we're trying to ease into the rock a little bit with Nickelback. And in our latest buddy was a kid rock. So we've, we've kind of hit different john years of music so you like people who like to drink? mostly people like to drink Jim Beam. All right. 12:46 All right, Jeff. Now, I think there's a musician that's pretty well connected the jack daniels. What's the history there? Well, if you go back in our history, it goes all the way to our founder who was pretty world traveled considering he was born. 13:00 In a small town in Lynchburg, Tennessee, so he purchased some instruments he created a group called the silver cornet band had them play on the square in Lynchburg because he learned that music and whiskey and kind of go together. They're both very social. So he's kind of solved the connection. So it began very early for us, but I think the game changer and jack daniels history was back in the 1950s when Frank Sinatra first held up jack daniels on stage, he called it the nectar of the gods. Our sales doubled from 1955 to 1956. But he was a lifelong jack daniels drinker. It was after that as you started to see jack daniels not just don't rock stages and music stages, but also in a lot of movies. But Frank was loyal to death. He literally was buried with a bottle of jack daniels in his casket. So we were honored to come out with a whiskey that that honored his love of the brand a few years ago. Now there's also some photos of like Jimmy Page, drinking. jack daniels backstage, the Rolling Stones. 14:00 Lemmy from Motorhead slash from Guns and Roses. These are people that are pretty iconic, you know in the rock world. And definitely love jack daniels and we have we're very fortunate we've got a lot of people in music who love jack daniels. And once we find that out, we don't feel like they should have to buy jack daniels t shirt, so I write a lot of letters and send out a lot of T shirts to people to thank them for their love. Now, Fred, jack daniels used to employ a guy who made sure that Frank Sinatra always had jack daniels. Has Jim Beam ever done anything like that? What do you mean my chili Goblin like? So there was a gentleman from our buddies right? Frank Sinatra. Never he always had a case of jack daniels nearby. So they employed someone who basically from what I understand, just basically drove around with him made sure he was always with jack daniels are we when people are on tour, whatever market they're in, our sales force shows up and breezes them pretty well. So your 15:01 I haven't heard any of them complain about not getting plenty of Jim Beam. Alright, so that's, that's just a little touch on the music about what's the difference between YouTube. You're also both really big into barbecue. really big into barbecue. Now Jeff, I was a judge with you last year at the big jack daniels BBQ. Tell us about your big barbecue connection is jack daniels. Yes, we the fourth Saturday in October. in Lynchburg. We sponsor what we consider to be the Super Bowl of barbecue. It comes very late in the season for the Kansas City barbecue society circuit. But it's the top 80 teams typically 20 of those have come from outside the US. So they're representing countries like Switzerland, Estonia, Canada, Australia, England, but usually it's about 50 or 60 of the best us teams who show up there to win the jack daniels international Invitational barbecue is a great time. I know and I have served as a judge on 16:00 The shade tree only where I judged the major meat categories, but I could hardly walk. When I got up on the table that day. I did not pace myself very well, but 42 samples in about three hours and you better know what you're doing. So I know we've got some judges out here in the audience today who were looking on who can attest to that. 16:18 Now, Fred, you are a great barbecue pit man. You're also a great ham maker. You've got a personal connection to barbecue and why is that? Why your barbecue sauce? The Jim Beam barbecue sauce tastes so good. Because God ZM Amen. And that's why 16:40 you made for it. And have you had the jab. He had the jack daniels barbecue sauce. I'm sure they do know I mean, if you had ever 16:49 seen it, do you like their Tyson? 16:53 whiskey and anything? It's good Jeffrey, what's wrong with you? 16:58 Does anyone 16:59 know 17:00 Go customer for was over. Yeah, well, I had a plus or minus, you know, I should have said we should have a cuss word counter out there with you. You know, are you sorry, I'm a potty mouth. We can trust Jeff to be a gentleman but Fred boy, he can get go. I'm not a scholar, so don't even go there. 17:18 Now both come from very historic distilleries. Very, very historic. Tell us about how jack Daniel got started. Well, for those who don't know jack daniels life story. He was orphaned at a very young age, so he found himself without either his biological parents when he was a young teenager. 17:38 He was one of 13 children born to his father, one of 10 born to his mother, but he ended up moving away to work for his room and board on a neighbor's farm. That neighbor was a Lutheran minister and a farmer. More importantly, he owned the general store that still stands on the square in Lynchburg today, and of course back in the 1850s and 60s, small town general stores had to serve a lot of functions. 18:00 And that community had to be a small scale department store had to swear you picked up telegrams, but also would be the pharmacy of the community. So jack started out making medicinal whiskey for a Lutheran minister that was sold to the townspeople of Lynchburg at the general store. So from very, very modest beginnings, he was out there for at least a decade perfecting the craft and ultimately bought the distilling equipment and moved it to where we are today and that happened in the 1870s. So you know, in jack daniels history, other than prohibition every drop of jack daniels has been made from a cave spring in Lynchburg, Tennessee. It's one of the things I think that makes us really special. It's one of the reasons why we're is I think, consistent as we are. It's a great water source and and the townspeople of Lynchburg have made it their passion to carry on the mission of jack daniels in his absence since he he passed in 1911. And since since we've been able to become the number one selling American whiskey today. So Fred, you guys also 19:00 Have a lot of your connection to your family's history is also connected to the water. Tell us about that. Yeah, our, I guess my great great great, great grandfather Jacob been migrated into Kentucky a little place called harden Creek. And they were given away land to get people to come this way from the northeast. That's how bad things were back then they were given land away, just to come in here and grow corn. Yeah. And what is now the Commonwealth of Kentucky. Jacob came down, got his parcel of land. He was a Miller of grain. Then he found out making whiskey was a good way to preserve preserve the grain. In fact, come to find out is whiskey making skills were better and more profitable than the milling of grain. So our family started making whiskey. Oh jacobin. And then as time went on, and railroad came through, his son moved it to Bardstown. Then prohibition came along shut off 20:00 is down 20:02 and along with a lot of other folks here in Kentucky, and after prohibition, Jim Beam started the old Murphy barber distillery backup spot right down here in Clermont, where he had been milling are grinding stone, limestone rock, there was a big spring there and a distillery. And so that's where we got moved from Harding Creek to Bardstown to Claremont, where we are today, and eight generations later, we're still there. So we're looking at both water sources. They're both limestone filter, they both very come from really strong natural areas of limestone, filtered x, you know, great access to the water. So we have a lot of similarities here. You know, from a cultural perspective, they're both very involved with music. They're both very involved in barbecuing, you've got some cool barbecue competitions as well. You both got barbecue sauces, and there's a lot of connections there. And then the water is pretty much 21:00 The same. Now let's talk about the recipes a little bit. Now, Jeff, I love you. You'll tell me exactly what your recipe is your mash bill, Fred, what's the Jim Beam? mash bill? How many years you've been trying to get that out of me for it. 21:14 I figured this would be the moment you would open up and share it. Not when I put me in that coffin, they might give it to you. I'm not going to give it to you because I know you want it so damn bad. It's true. It is I do want to bend the thing is Fred. If I gave you numbers, they ended up to 100 would you know if I was telling the truth? 21:34 I would make you put your hand on my book and swear it's the truth. So it's the book of bourbon. It would have to be the truth. wouldn't have to be shit. 21:46 fishes out for you. It has been a long time. It has been a long time. So let's just say that jack daniels is very sharing with their recipes. With now they share it and you guys been very protective of it for me for years. 22:00 But we can say that you're at least 75% corn. 22:06 You're more than 51% corn. Now we're more bitty 1% or then 51% corn. I'm not giving anything. Okay, because pretty soon as at how much raw, oh, you'll be able to figure it out but give you with this with the gentleman from Tennessee tell us from the mash mill recipe for jack daniels. I will you know, with the exception of the raw whiskey that we've just introduced, that's a 70% raw 18% corn and 12% malted barley pretty much everything that you've ever had from jack daniels shares what we call the old number seven rest, right? It's 80% corn is 12% malted barley and 8%. Raw. And I know Fred doesn't want to talk about it. But I would just say in general, jack daniels is about a half to a third of the typical raw content of a Kentucky bourbon. So when you start to contrast and maybe some of the differences, obviously whiskey and Kentucky bourbon that it begins at the grain, there was a deliberate choice to maybe go a little bit less on this 23:00 Ice that would be associated with Ryan going a little bit higher and corn and make it a little bit sweeter. So jack tends to push out into that sweet range a little bit. I think it's fair to say, I think I know your grain bill, but I won't tell anybody 23:12 with a brother, Jeff, you can say it here. No one's listening. No one's watching right now. They used to talk about it. 23:20 Actually, Chuck Cowdery had a good story about your dad and the issue of bourbon plus over there, you gotta go check that out. But sorry, so are our mash bills. The recipes are pretty close, you know, so they're pretty close to being the same them. And then let's look at the distillation perspective. You guys are both using column stills both using column stills. What are you coming off the still at what's your what's your proof point office Still, we we actually all of our stills are made out of copper. So there are columns still each is equipped with a blur, so it'll be a single pass but a double distillation process. We target 140 points. 24:00 roof and with the still design that we have, we can maintain that plus or minus one proof point. So we have a really tight range around our target. So 131 to 139 would be the range 140 is the target. What is your office still proof? Jim Beam? Yeah, that's where we'll change our taste is with distillation strength. But we go off the first distillation 125 second distillation 135. OK, so again, both very similar in distillation technique. And now med one med 132 to 140. And by law, they cannot go any higher than 160 proof. So that's actually telling you right there that they are deliberately going lower, so you can get some more of the characteristic from the grain in there. So they're both doing very unique things. And now 24:57 we get to that point where we start saying 25:00 A difference. Now, Fred, you you guys go and get Maple charcoal and filter your whiskey right before it right? No, wait, no, that's not Jim Beam. That's jack daniels. 25:13 Did you do any damn research before you? 25:20 Sometimes I apologize for my buddy here, you know, what do you think of the Lincoln County process? I mean, yeah, it's tradition. That's what I do. It's good. That's what makes them special. Well, do you like it? I enjoy what they do what they make. 25:38 So tell us about the Lincoln County process. And by the way, I didn't know I was trying to set 25:43 it up there a little bit. You know, even though Today we're in the second smallest county in the state of Tennessee, both by population and geography. You'll hear this charcoal Melling process often referred to as the Lincoln County process. So we're in Moore County, but don't get confused back in the 1860s lunch. 26:00 was in a larger county called Lincoln County. More county wasn't formed until the 1870s. But this was a regional variant of bourbon. It was just something that that popped up among local distillers and back in Jack's day, even though we're the only one you'll find there today. Back in Jack's day, there were dozens of different distilleries littered throughout the hills around Lynchburg taking advantage of the limestone water that we have in abundance there. But they began to charcoal filter 26:29 right after they would distill the whiskey and before they would put it in a barrel they would filter it through hard sugar maple charcoal became the variety of wood that was most preferred. People have asked me before the jack us any other different types of wood other than hard sugar maple and I wish I could answer that question. I think if he were here today, that's probably one of my top questions that I would have is what all did you experiment with before you settled there, but I will tell you this about hard sugar maple it's an indigenous word. It's all throughout the hills around Lynchburg. So it's it's a 27:00 easy to find, even after 150 years that we've been out cutting it and burning it for charcoal. The key advantage that I see from it is that it's a very low ash wood. And we're going Of course, we're going to take our whiskey through that. So we don't want a lot of ash coming out of the charcoal getting into the whiskey and going into the barrel. Today with modern technology, we could process that away if we needed to. But what I noticed is that there's really not much in the way of ash that comes off of it. So oak actually has quite a bit of ash. Maple does not so jack was not just known to use hard sugar maple in the charcoal mellowing process, but he felt that it was very important to change it frequently because he recognized that it was like a sponge and eventually a sponge will get full and get saturated. And so you need to do more than just pass through charcoal, the charcoal needs to be fresh enough to make a difference. So we're tasting our events every week, changing it out on the frequency necessary to make sure that it's making the difference removing the fatty acids cleans up 28:00 The grainy knows it comes off much lighter, sweeter on the foot, both on the palate and also on the nose. 28:07 Fred, I don't know about you, but I heard I listened to the process and I've seen it before a million times. And it just sounds like so much more work. 28:18 I mean, do you think that's why in Kentucky that they stopped using that process? We're just a little lazier probably 28:26 wouldn't have gotten around or in the 1700s. I mean, look at them. Oh, but I'm not really. But now. I mean, that's just that's what Jeff and them do. And I've always done it. So we use it. We used to do it in Kentucky. You know, the the bill distillers actually used to do a similar process in the 1800s. It just did not. It was not very popular here. And so it went away. We did some charcoal filtering after aging. Yeah, to kind of smooth out some of the whiskies back in the old days, but now we've done some different different techniques and filtering now 29:00 Your tour guides Jeff. They like the lumps and mortar rounds toward Kentucky. And they just say this makes us better. Kentucky bourbon. Yeah. Now I gotta say as a Kentucky and although I tried to be neutral and is my skin crawls a little bit when your tour guide start making fun of Kentucky now what do you trade? What he traded him over there? Well, of course I think it's friendly competition. I think it forces us both to be the very best at our game. And I think people when when we feel like we need to step up our game and mind our P's and Q's to make a better product. You know, I know that we've had people who've come and taking the tour jack daniels who've recently taken the Kentucky bourbon trail and some of them have come up and tell me that I asked the tour guide. They wouldn't say which distillery it was. But you know, why isn't that y'all don't charcoal mellow like jack daniels does. And the standard response you'll get is that all hail that's, that is nothing but a shortcut. And of course, I looked up shortcut. I looked up the definition of IO and it's amazing guy 30:00 was Fred know, well supposed to say shortcuts are supposed to save you time or money or both. And it's something that we invest days in that we spend over a million dollars buying wood and burning it and replacing it. So it's it's something we're pretty passionate about. But it's to Fred's point, it's one of those things that makes a Tennessee whiskey unique. It makes it worth exploring. The same way I think, you know, no, to Kentucky barbers are pretty much going to taste the same. This was something that was a regional choice to make Tennessee whiskey is different. And it's something that we feel like we perfected over the years and that we're pretty proud that we still do today. All right, let's go through our tasting here. The one on your lap if I'm correct, is jack daniels. My right so we can be? Yeah, the one on your left is jack daniels. For us up on stage is the one that's closest to you. Are you going to be You got it? 30:49 I got so we're serving here is a gentleman jack. Can you tell us a little bit about gentleman jack? Yeah, of course as a Tennessee whiskey, we charcoal mellow and we were talking 31:00 about that process being somewhat different than what they do in Kentucky to make a bourbon but that's right after we distill whiskey and right before we put it in a barrel, it slowly passes through 10 feet of hard sugar maple charcoal. So that's this is the distinct step that we do that makes jack daniels at Tennessee whiskey with gentleman jack. This was our first new whiskey since prohibition we introduced it in 1988. It was the only whiskey that we've ever done. We had charcoal melt it twice so it gets one pass of charcoal before it goes in the barrel it gets another one after it's been fully matured in the barrel and before it's bottle. So this is the double mellowed version of jack daniels. And what you'll notice about it is that it has a very distinct absence of oak finish. For people who a lot of times if people struggle with bourbon or with whiskies in general it will do it will have to do with the aftertaste of oak, some people find it pleasant, that's what makes them like bourbon for other people. It's a block. It's a reason why they can enjoy it. So gentlemen, jack was literally meant to be an approachable form of whiskey. 32:00 Using charcoal all natural this is. This is all water grains, barrel and charcoal. So there's nothing artificial added in here. But this kind of displays the art of mellowing by doing it twice. All right, Fred, what do you think? I'm Dyson idea. What do you been doing the whole time? I've been smelling that I All right. Yeah, that's fine. 32:21 I think I drank the whole damn thing. 32:25 That's bullshit. Yeah, when it comes when it comes to this one in particular, I often describe it as being very, very clean, 32:33 uncomplicated, but it has almost a citrus banana nose on it has an absence of the earthy wood notes in it. Very clean and light. The great Lincoln Henderson actually had a big hand in the development of gentleman jack he did Lincoln work for brown Coleman for 40 years. So between the people of Lynchburg and all the the whiskey making expertise we have at Brown Forman, which of course includes some great bourbon brands and now also scotch whiskey and a new Irish whiskey. 33:00 Brand we we cover the whiskey world pretty well today except with the exception of Japanese whiskey. We even have Canadian. So we're a whiskey company at our core. So Lincoln Henderson is the founding master distiller for both angel's envy and Woodford Reserve. He's in the bourbon Hall of Fame he passed away in 2013. great man. So there's a little bit of a bourbon iconic figure connected to that whiskey now let's taste a little bit of Jim Beam here. This is the this is the one we see Mila Kunis talking about all the time. 33:33 This mask about you know the person this is the world's best whiskey their words not ours, according to see. Yeah. So what let's look at the Mila Kunis and a little bit but tell us about what we're drinking here with the Jim Beam black champion. Black is our gym being Nashville. Which I'm not going to tell you Fred. I know. 33:57 You're not one. But we do. We aged long. 34:00 RGM been white label stays in the barrel for years. This is a six year taste profile. So we're putting barrels that are older than six, some that are six, and some are a little younger than six. That way we keep the product on the shelf with a domain curve. All right, I got it. I got interrupted here. I gotta interrupt you. Okay, there wasn't once upon a time it had an eight year old age statement on there. If you go back farther, it had 101 months. 34:29 History he was ready for me damn right. 34:32 Fred you remember we've done this ship before? Yeah. 34:36 You ain't sent me out man. I might. 34:39 I might look dumb, but it's just a disguise. 34:43 I still you know, the thing is, it took me a while to get over by still buy it. I'm glad to see it. But the big thing on this ad it's 86 proof. So it's got more age, higher strength. So gets a little bit more of what and I think bourbon is all about no more word. 35:00 Which I did notice gentlemen jack doesn't have that much wood on the nose and finish. But I mean if you want a little more the if you like the oak, then you know the Jim Beam black is more than the GMBYI Let's take a taste. You didn't do that good talking to you in the jack daniels Did you? Yes sir. Oh you did I miss that. You want to watch it? Should you always try to set me up? I'm not trying to set you up. So now here I am trying to set you up. You're setting me up. Here we go. No, I'll give you the my spiel is a drink thing. I'm drunk enough to give me that loaded. Sorry. 35:34 Is jack daniels a bourbon? 35:39 Hey, it's Kenny here. And I want to tell you about an event that's happening on Saturday, August 24. Because I want to see you in historic downtown Frankfort, Kentucky at bourbon on the banks. It's the Commonwealth premier bourbon tasting and awards festival. There's live music and over 100 vendors of food, beer, wine, and of course, bourbon. But 36:00 Guess what even will be there in the bourbon pursuit booth. You can check out all the events including tastings with the master distillers that you've heard on the show before and the People's Choice Award for the Best bourbon out there. You can get your all inclusive ticket for $65. Plus, you can join on the free Friday night event. Go and check it out. bourbon on the banks.org there are more craft distilleries popping up around the country now more than ever before. 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Use code pursuit for $25 off your first box. 37:24 Is jack daniels a bourbon? 37:26 Well, no, I mean, let's look on the label. You see the word BOURBON on her anywhere. It's in the North American Free Trade Agreement. 37:36 I political Oh, man. 37:40 Come on. JACK. Is jack daniels a bourbon? You know, according to NAFTA? Yes, it is. Oh, there we go. Thank you so much for coming. If you want to trust if you want to trust the view of our government, you know, you'd have to say that it is if you want to make your own decision about that. That's fine too. But if you look at everything in the federal 38:00 codes that define what a bourbon whiskey is. There are no exceptions when it comes to what jack daniels is our grain bill in the fact that were made in America, our grain bill, our distillation proved the fact that we only use new barrels or even make barrels for ourselves as a whiskey company. The only way to do that there's nothing that would disqualify us. But there's always been this argument that well, if you go to charcoal mellowing, it does distinctly change the spirit. Yeah, it changes the nose. It changes the mouth feel of it. And the actually it was the US government. Back in 1941. Who petition jack daniels This was after prohibition it ended. They wanted us to change our label from jack daniels, Tennessee whiskey to bourbon, they were trying to kind of go around and clean up who's operations and what they were being labeled as and they said, we've looked at your process. There's no exceptions. The what defined is bourbon, so why not just re label yourself so they submitted samples before and after charcoal mellowing, my salespeople actually offer those educationally today. 39:00 And they tasted it. This was the alcohol Bureau in Washington DC there actually was such a thing back then they tasted the product. 39:08 Government, they wrote us a letter, and 1941 that basically says we've tasted your product. And we have to agree that you don't have the character that's typical of bourbon whiskey. Therefore, if you want to label yourself a Tennessee whiskey, we won't contest it any longer. And of course, the US government has a way of changing their minds. So we can we've kept a copy of that letter just as evidence that we don't want to revisit that. We feel like the arguments been one. But we all we also say that it gives us hope, because it's the one evidence that we have in the last 75 years that our US government got any decision right. So we take that one 39:44 political angle. 39:46 You don't get me in trouble jail. Fred, I know is going to get me in trouble. So Jeff, 39:54 do you ever get tired of people asking you that question? Is jack daniels a bourbon? No, no, no. 40:00 Really I think as long as people are curious, that's part of the battle. You know, for the longest time whiskey from the 1950s and 1960s and 1970s whiskeys were all the rage. You know, the whiskey cocktails were what people ordered. But then we saw some pretty lean years as whiskey brands, the 70s, or the 80s 90s and 2000s. Were not necessarily so kind. So I think just having people to be bourbon curious. 40:26 Whiskey curious. 40:29 As part of the battle, you know, I always say if we can make whiskey interesting, collectively, but the rising tide will raise all ships. So I feel like jack daniels success doesn't necessarily have to come at the expense of Jim beam's. And I think probably Fred would say the same. That we can both have extremely successful brands because we we do have unique flavors, we have unique brands. And that's going to appeal more or less to different individuals. But I think just having people be curious about whiskey is the biggest part of the battle if they're open to trying it. I think they're 41:00 Something in the whiskey category that are going to like, all right, Do you guys ever feel competitive against each other, like you want to own the well over the other? 41:10 You know, the thing that, you know, the guys in production, were buddies, sales guys on the street. That's another damn store. 41:21 I mean, I'd have to agree. You know, Fred. Now, this is very rare that we would be on the same stage together. But we met about eight or nine years ago, in Berlin. It was amazing, because I think that was Fred's first comments. That means like, we're a state apart, and we had to come all the way to Germany to even meet. So we, we were at the Berlin bartenders convention and had a chance to actually we were representing American whiskey versus the other categories of global whiskey. So we decided against the devil Yeah, instead of having the fence between us. We were actually on the same side of the fence there. So we were we were in violent agreement I remember about the importance of limestone water and mixing up grains and using new 42:00 barrels, making it all natural not using colorings or flavorings and things of that nature. So, you know, there's so many things that are common about Jim Beam and jack daniels, of course, the one variant being charcoal mellowing, and people can decide if that's right for them. But I think as long as they're willing to to order a whiskey, there's a good chance that they're going to like something there. There we were, essentially, Jeff and me against the world. I don't think we did pretty damn good. 42:28 Well, we were lucky, because it was in Germany, and Jim Beam is pretty strong in Germany. And so all our sales people were kind of on one side and they were probably a little drunk. I think. 42:41 I think there's one thing we could agree to I actually have some friends who are what I call Doomsday errs, you know, who created fallout shelters who got Mr. ease and, you know, bottled water stacked up to the ceiling. And a lot of them have basically told me that I'm not I'm not hoarding cash. I'm basically putting bottles of jack daniels. 43:00 Whiskey and stuff like that because if the currency fails, they're absolutely certain that a bottle of whiskey is always going to be worth something regardless of what happens. 43:11 But but but Baka would not be. Yeah, I think if we go back to bartering, it's gonna be good to be in the whiskey business. What do you say? 43:19 Bam, right? You get more with a bottle of whiskey and you can handle the money. I guarantee it. 43:27 Well, gentlemen, it's been a real pleasure here. This is such a rare opportunity to have these two on the stage. I would actually like to take some questions from the audience how bad it would you like some light shirt from folks like that some questions? 43:42 Anybody have any questions out there? 43:45 What is a regular day for Fred? No. And Jeff Barnett. 43:51 I get up about 630 here down the August 1 thing, look at emails is like every other person. So do 44:00 Deal with meetings conference calls. And then I get to have fun and go down to the distillery. taste a little white dog right off the steel and then usually hit by the lab and taste some as liquor and then hang out at our visitor center, shake hands, take pictures, sand bottles, and then hit home but then the day they send me to 44:25 your liquor stores and bars, all days signing bottles, taking pictures, doing presentations, I'm sure Jeff's when he's on the west side. I'm usually on the east. 44:37 That same place. 44:39 You can see who's been ahead of you when you go into a liquor store. You see bottles on the shelf that have been signed by Jeff Arnett or Jimmy Russell or whoever is it well shit, I'm definitely behind him. You know, don't put dates on them so you don't know. Or maybe x coming. I'm not going to store and see bottles son from the last visit. And I think what shipping 45:00 Selling enough 45:04 one too many 45:06 I got out they don't let you get away. You know I think the the one word in that question that that puzzles me the most is regular I don't know that I've ever had a regular day as a master distiller because every day is it's different to me I feel absolutely blessed to work for jack daniels you know I'm a native Tennessee and argue that is probably the best known product from our state so have to have any hand in working at jack daniels to me was a dream job. But 80% of my time is spent in Lynchburg. The one thing that I'm most fortunate about is that I don't have to travel between facilities we make every drop in one spot using a water source which allows me to keep everything as consistent as I feel like it needs to be. It allows us to leverage you know, employees who have you know, several generations of experience making whiskey I think that I'm not the strength of jack daniels it is the people of Lynchburg who've committed over the years since prohibition to 46:00 Keep the brand going and growing. But I do spend about 50 to 60 days a year out on the road. So, you know, you become a little bit of a 46:09 celebrity in the world of whiskey. You know, it's amazing what passes that celebrity, you know. But you know, to to a whiskey fan, they want to meet you, they want to get a photo, they want to get a signature. And that's it's always an honor to do that. But we are sold in 170 countries today in 10 years. I've actually by the end of this year, I'll have visited 39 countries so cover a lot of the ground in a few days of the year. So let's talk about celebrities for a second. Let's go to what's it like spending time with Mila Kunis? My one man 46:41 I mean, it could have been worse, you know? Now Mila she she came here to Kentucky a couple times and we hit it off right off the bat. You're gonna love this story. I might as well go on and tell it. Surely I won't get any trouble since I've already cursed a little bit going on with Mila first came. They wanted to make sure that our first 47:00 meeting was on film. They didn't want us to get to know each other. And so she came to our home there in Bardstown. She was in the house. They were getting her hair and makeup wardrobe. You know, I pretty much do all that stuff myself. I don't I don't have hairdressers that go with me, kind of no reason to me anyway. My wife went into the house and was talking to me over there and she had her dog when Mila and her boyfriend at that time, Ashton Kutcher had to put her dog sleeping on Neil or something. So she got pretty emotional was holding Sandy's dog. And she said, I'm a little nervous to work with your husband. And Sandy said, Why? She's a walk curse a lot. 47:45 And my wife said, You're good. 47:48 She's a no you don't understand. I say fuck a lot. 47:53 She said, You're still good. 47:58 Sandy came out 48:00 And she came on was laughing I said, What's the funny? So Amelia is nervous to work with you. I said Why? She was he causes a lot, so it's no big deal. I know what she's worried about saying fuck around you. So we did our little meeting. It was on film, everything was cool. Cut, take a break. I got her ear and I said fuck it. 48:22 We're gonna get along just fine, big boat. 48:25 That's how I was. I was tell someone that after having met Fred I realized he was truly a master of the English language because he can take the F bomb and use it as every form of the English language in one sentence. 48:40 Yeah, all right, Jeff, as I play bartender here on stage, why don't you tell us one of your celebrity stories? Oh, goodness. Um, you know, we're very fortunate. Like I said, we've had a lot of people especially in the music industry. We were fans of jack daniels. So especially in country music, a lot of people and they think of, of Tennessee. If they don't 49:00 Think of jack daniels when they think of Tennessee I think they largely think of country music so I've had a chance to spend time him he 49:08 music table we even work, you know had a chance to hang out with with Zac Brown and 49:14 and his wife and his children and also now with Eric church, and to find out that his wife literally grew up about 30 minutes from my hometown, and what real and really good people that they are. I think that I think that's the most surprising thing that I find is that celebrities are not a lot different than we are, you know, some of them maybe are but the ones that I've had the privilege of meeting I've been always really surprised at just how humble and what good people they are. And of course if they love jack daniels even better, we got plenty to talk about if they do. I know you. You are partial to the ones that favor Jim Beam and I definitely have a I feel like a big fan base out there both in Hollywood and all over the music industry, jack daniels as well represented there. All right, everybody. Let's have another question. Who's got a 50:00 Question out here. Yes, ma'am. Right here in the back. coming to you with the microphone. 50:06 How often do you introduce new products? And when will your next one be introduced? 50:12 I'll answer for jack daniels. You know, how often do we come up with new products? You know, for the longest time we didn't, we had one brand that carried us for over 100 years. We introduced gentleman jack in 1988. We introduced single barrel in 1997. We didn't introduce any new products from jack daniels for about 14 years. And that wasn't necessarily due to our lack of interest of offering new products. It was really more about is the market even wanting a new product from us? Are they happy with what they have, but as as whiskey has taken off again, I think that's what we're seeing has changed the most is that people do want to try a lot of different things, including the loyal jack daniels people and that includes, you know, our newest grain bill that's come out is raw. So we have two different versions of it to me that's that's our new product and for this year, that's what we're going to continue to focus on. 51:00 Because to me, I think it's very different for people who maybe have never been a fan of jack daniels before. Maybe one of the reasons is the fact that we're very low and raw. And if you do like a high raw whiskey, we now offer that, you know, jack daniels, you know, like I said, we're very fortunate we have just a rabid fan base. And I think besides Harley Davidson, we just recently got named the brand that's most likely to be tattooed on someone. So, you know, people have asked me why, why did you come out with a rye whiskey? And it's like, well, my fear was that there's going to be this big burly guy with a tattoo that says jack daniels on his arm, and he's gonna taste rye whiskey this out. He really likes that. So we need to give him a jack daniels option. That way, he's not going to have to go and get his tattoo taken off. So but you know, to answer that question, we've come out with one new product a year for the last seven years. So we've gone from three to 10 in a really short period. So we're just kind of trying to maybe decompress a little bit from doing that and focus on what we've got out there. We feel like we've got a really strong profile. 52:00 There's something in there that out of those 10 that I think everyone's gonna like. 52:05 Now you were about to dispute the tattooed thing for No, no, no, no, I asked him. I was going to ask Jeff for his was, oh, I couldn't show you on stage. I'm sorry. 52:17 Between me and my wife, you're lucky, you're lucky. 52:21 Now, we do a lot of innovations. 52:26 My son actually, Freddie, he's he's got a project who just had a baby, by the way, or his wife had a baby. Right? Congratulations, grandpa. 52:36 Paul, I was holding Booker last time. 52:39 It was kind of cool. But Freddie's got a brand called Little Book, which so my father called him from the time he was a baby. So every year, he's going to make a straight whiskey or straight spirit blend. And so every year it's going to be another chapter into chapter one was 52:59 either 53:00 No easy. The second one's no easy task. First one was the big easy, but he's taking spirit streams from within the beam Suntory portfolio around the world, which he's got a pretty unlimited canvas. When you look at all the whiskies we have which, with this year, he did a 40 year old Canadian 16 year old Canadian rap, an eight year old, Kentucky straight raw, 53:24 all cash strength, just like his grandfather. And so we're doing innovations, probably one or two a year. And then we'll within our play knob Creek will go we've done single barrel rise, single barrel Bourbons, can strength. We do different things, all limited releases, because folks like Jeff said, they want different stuff. They don't want the same thing over and over and over. If we see something that really hits hard, like we did a base right and dark raw, which was, oh, I've got an idea that we could maybe execute for next 54:00 years festival Why don't we do a blend of jack daniels and Jim Beam for bourbon and beyond 2019 54:09 I go say won't ever 54:12 talk somebody 54:15 and they'll tell you what how drunk were you to when you agreed to 54:23 have your people talk to my 54:26 so you get this ball rolling Fred 54:29 should we have it for next year? 54:34 I would say this so I think it when you're looking at Tennessee and Kentucky you're definitely looking at some of the world's best spirits when it comes to whiskeys and you can't go wrong if you will explore around I think you're going to find there's something they're just gonna like. Oh yeah, for sure. So what you're saying it's better than Canada. 54:50 Well, it's different than Canada we have different rules. We have Canadian whiskey brand is 54:56 people like and more power to them. We got scotch whiskey brands. 55:00 get us in trouble. Yeah, we got Canadian. You know, I've recently become a fan of shared scotches oh you know students don't smoke repeat but I'm open to trying new things. 55:11 Well gentlemen, if you all if anyone in the audience has anything lab, I know you to do. I just poured you like four fingers there. Grab what you have a lap. Let's toast it to, to Fred know and Jeff Barnett chairs and now you all 55:28 chairs Transcribed by https://otter.ai

Pipeman interviews Take Me Home Rescue at Bourbon and Beyond 2017. What an incredible organization that truly help pets. They are at all the Danny Wimmer Presents Music Festivals with very unique merchandise to help raise money for pets. 100% of donations go straight to the cause.Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Town Mountain at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews ZZ Ward at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).'

Pipeman interviews Take Me Home Rescue at Bourbon and Beyond 2017. What an incredible organization that truly help pets. They are at all the Danny Wimmer Presents Music Festivals with very unique merchandise to help raise money for pets. 100% of donations go straight to the cause.Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews the band Mipso as well a great organization called The Bluegrass Situation, an online publication bringing bluegrass music to the forefront.Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews Shawn James from Shawn James and The Shapeshifters. Great interview with an unbelievable musician and amazing person playing bluegrass with a heavy kick to it.Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews Top Chef Edward Lee who was curating Bourbon and Beyond with some really incredible gourmet food cooked right on site with some pretty amazing and creative techniques. Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews Top Chef Edward Lee who was curating Bourbon and Beyond with some really incredible gourmet food cooked right on site with some pretty amazing and creative techniques. Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Town Mountain at Bourbon and Beyond 2017Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews Shawn James from Shawn James and The Shapeshifters. Great interview with an unbelievable musician and amazing person playing bluegrass with a heavy kick to it.Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews the band Mipso as well a great organization called The Bluegrass Situation, an online publication bringing bluegrass music to the forefront.Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Clay Busch of DWP who is responsible for putting together Bourbon and Beyond. We discuss how this came about and how incredible this one of a kind festival is. We also discuss the upcoming Fall For All festivals coming up and the incredible lineups at Louder Than Life, Rock Allegiance, and Aftershock.Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews ZZ Ward at Bourbon and Beyond 2017Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Clay Busch of DWP who is responsible for putting together Bourbon and Beyond. We discuss how this came about and how incredible this one of a kind festival is. We also discuss the upcoming Fall For All festivals coming up and the incredible lineups at Louder Than Life, Rock Allegiance, and Aftershock.Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews The Tillers at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Rabbit Hole Distilling at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Kentucky Peerless Distilling at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Kenny Wayne Shepherd at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Dave Pickerell from WhistlePig Rye Whiskey at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Dave Cavalier at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Rabbit Hole Distilling at Bourbon and Beyond 2017Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews The Tillers at Bourbon and Beyond 2017Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Kentucky Peerless Distilling at Bourbon and Beyond 2017Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Kenny Wayne Shepherd at Bourbon and Beyond 2017Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Fantastic Negrito at Bourbon and Beyond 2017Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Dave Pickerell from WhistlePig Rye Whiskey at Bourbon and Beyond 2017.Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Dave Cavalier at Bourbon and Beyond 2017Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Fantastic Negrito at Bourbon and Beyond 2017Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews Fred The Bourbon Guy from Bourbon and Beyond. Bourbon and Beyond 2017 is a one of a kind Music, Bourbon, and Gourmet Food Festival on 9/23 – 9/24 in Louisville, KY featuring some of the Bourbon Experiences and Feasts and Parties with Top Chefs along with musical performances by Stevie Nicks, Eddie Vedder, Steve Miller Band, Paul Rodgers, Kenny Wayne Sheppard, Kiefer Sutherland and much, much more. This interview discussing the event, but also gives a great education of Bourbon and even a tasting live on air with The Pipeman. Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews Fred The Bourbon Guy from Bourbon and Beyond. Bourbon and Beyond 2017 is a one of a kind Music, Bourbon, and Gourmet Food Festival on 9/23 – 9/24 in Louisville, KY featuring some of the Bourbon Experiences and Feasts and Parties with Top Chefs along with musical performances by Stevie Nicks, Eddie Vedder, Steve Miller Band, Paul Rodgers, Kenny Wayne Sheppard, Kiefer Sutherland and much, much more. This interview discussing the event, but also gives a great education of Bourbon and even a tasting live on air with The Pipeman. Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).