Podcasts about Brown Hotel

On this episode, Tony Brueski digs into the enigmatic history of Louisville's Brown Hotel, a landmark renowned for its opulent architecture and alleged hauntings. We'll explore the life of its founder, J. Graham Brown, whose presence is said to linger within the hotel's storied halls.  From unexplained elevator stops on the mysterious 15th floor to the lingering scent of cigar smoke, join us as we unravel the tales and testimonies that contribute to the Brown Hotel's reputation as one of Kentucky's most haunted establishments.

On this episode, Tony Brueski digs into the enigmatic history of Louisville's Brown Hotel, a landmark renowned for its opulent architecture and alleged hauntings. We'll explore the life of its founder, J. Graham Brown, whose presence is said to linger within the hotel's storied halls.  From unexplained elevator stops on the mysterious 15th floor to the lingering scent of cigar smoke, join us as we unravel the tales and testimonies that contribute to the Brown Hotel's reputation as one of Kentucky's most haunted establishments.

Welcome to this episode of our podcast, where we delve into the rich history and architectural grandeur of the Brown Hotel in Louisville, Kentucky. Opened in 1923, this iconic establishment will be celebrating 101 years on October 25, 2024. Join us as we explore its storied past, from hosting celebrities and dignitaries to being a pivotal location in the creation of the famous Hot Brown sandwich. Discover how the Brown Hotel has maintained its charm and significance through the decades, making it a must-visit destination for both locals and tourists alike.

On this episode of “Out of Office: A Travel Podcast,” the boys luxuriate in Louisville. From exploring hidden walkways to throwing back some bourbon—plus a quick stop to honor The Colonel—Ryan and Kiernan are officially Kentucky converts. Things we talk about in this week's episode: 21C Museum Hotel https://www.21cmuseumhotels.com/louisville/  The Brown Hotel https://www.brownhotel.com/  The Hot Brown https://www.gotolouisville.com/blog/hot-brown/  Louisville Historic Tours https://louisvillehistorictours.com/  Conrad-Caldwell House https://www.conradcaldwell.org/  Louisville's Olmsted Parks https://louisvilleky.gov/government/louisville-loop/olmsted-parkways  Cave Hill Cemetery https://www.cavehillcemetery.com/  Belle of Louisville Riverboat https://www.belleoflouisville.org/  Louisville Slugger Museum https://www.sluggermuseum.com/  Frazier History Museum https://www.fraziermuseum.org/  Speed Art Museum https://www.speedmuseum.org/  Proof on Main https://proofonmain.com/  The Silver Dollar https://www.whiskeybythedrink.com/  610 Magnolia https://610magnolia.com/  Garage Bar https://garageonmarket.com/  Butchertown Grocery Bakery https://www.gotolouisville.com/directory/butchertown-grocery-bakery/  Chik'n & Mi https://www.chiknandmi.com/  Muth's Candies https://muthscandy.com/  Mile Wide Beer Co. https://milewidebeer.com/ 

In this week's episode, hosts Jill and Anthony broadcast from The Brown Hotel in Louisville, KY, where they discuss the times they've volunteered each other to do something for somebody else. 

Louisville's restaurant scene always gives us plenty to talk about. And it leads this week's Access Louisville podcast.We chat about the new executive chef at the Brown Hotel, who comes to Louisville via a similar position at the Trump Hotel in Chicago. After that, LBF restaurant Reporter Michael L. Jones tells us about a new ramen restaurant in the Highlands, Kiwami Ramen, which opened at the site of the former Wild Ginger restaurant. Kiwami is part of a wave of recent Asian restaurants to open in the area and shows how the local market is maturing, he said.We also chat about bourbon on the show this week, hearing about a recent trip to Wild Turkey Distillery near Lawrenceburg, Kentucky. And we talk about an effort to bring an estate in Oxmoor into the bourbon world.Late in the show, we get into a conversation about sports betting. including why gamblers (and sports leagues) love parlay bets.Access Louisville is a weekly podcast from Louisville Business First. It's available on popular podcast services including Apple Podcasts and Spotify.

Music has always played an important role throughout the history of this nation and the Revolutionary War was no different.  This week's episode of Revolutionary War Rarities focuses on one song which was intended as an insult to the Colonial Soldiers, a song that many of us grew up singing.  Make sure and watch by clicking on the picture below and thank you for being a part of Revolutionary War Rarities.  We are the podcast from the Sons of the American Revolution.   A brief list of resources to do further research on the topics mentioned in this episode. For more on the history and meaning of “Yankee Doodle Dandy” visit: https://americansongwriter.com/meaning-of-yankee-doodle-song-lyrics/ https://en.wikipedia.org/wiki/Yankee_Doodle Richard Shuckburgh: https://exhibitions.nysm.nysed.gov/albany/bios/s/rishuck.html To listen to a version of “Chester” that was mentioned in the episode: https://www.youtube.com/watch?v=t7S_07E-9CA If you are ever in Louisville, be sure to visit The Brown Hotel, home of the original Hot Brown: https://www.brownhotel.com/ --------------------------------------------------------------------------------------------- Find Revolutionary War Rarities on the internet at https://www.fastfunhistory.com Find us on Facebook and Instagram by searching “Revolutionary War Rarities” For more Educational resources from the Sons of the American Revolution: https://www.Education.sar.org

Sloppy Joe, Hot Brown, and the Reuben are all well-known sandwiches, and they are all named after people. Though the specific person is argued in two of these cases.  Research: “Bechamel.” Oxford Reference. https://www.oxfordreference.com/display/10.1093/oi/authority.20110803095454669 “Bechamel Sauce.” ChefIn. https://chefin.com.au/dictionary/bechamel-sauce/#:~:text=History%20of%20b%C3%A9chamel%20sauce,(wife%20of%20Henry%20II). Beck, Katherine. “The Controversial Origins Of The Sloppy Joe.” Tasting Table. Jan. 26, 2023. https://www.tastingtable.com/968736/the-controversial-origins-of-the-sloppy-joe/ Blitz, Matt. “The True Story of Ernest Hemingway's Favorite Bar. Food & Wine. June 22, 2017. https://www.foodandwine.com/travel/bars/ernest-hemingway-favorite-bar-true-story Fix, John. “Papa Wrote Here.” The Miami News. May 12, 1962. https://www.newspapers.com/image/302005791/?terms=sloppy%20joe&match=1 “Hot Brown Sandwich History and Recipe.” What's Cooking America. https://whatscookingamerica.net/history/sandwiches/hotbrownsandwich.htm “The Brown Hotel.” Historic Hotels of America. https://www.historichotels.org/us/hotels-resorts/the-brown-hotel/history.php#:~:text=In%20the%20early%201980s%2C%20the,obtained%20the%20building%20in%202006. “J. Graham Brown.” The Courier-Journal. August 8, 1927. https://www.newspapers.com/image/107676260/?terms=%22james%20graham%20brown%22&match=1 Kral, George. “How the Gooey, Cheesy Hot Brown Became a Kentucky Icon.” Eater. Jan. 3, 2019. https://www.eater.com/2019/1/3/18165719/kentucky-hot-brown-history-recipe-brown-hotel-louisville “LOUISVILLE'S CULINARY ICON, THE HOT BROWN.” The Brown Hotel. https://www.brownhotel.com/dining/hot-brown Manoff, Arnold. “Reuben and His Restaurant: The Lore of a Sandwich.” Federal Writers Project. 1938. https://www.loc.gov/item/wpalh001447/ Martinelli, Katherine. “True to Its Design, the Origin of the Reuben Sandwich Is Messy, Too.” Eat This, Not That! January 16, 2019. https://www.eatthis.com/reuben-sandwich-origin/ Matte, Lisa Curran. “The Hotly Contested Origin Of The Reuben Sandwich.” Tasting Table. Nov. 13, 2022. https://www.tastingtable.com/1095929/the-hotly-contested-origin-of-the-reuben-sandwich Monaco, Emily. “The Untold Truth of Sloppy Joes.” Mashed. March 28, 2023. https://www.mashed.com/270915/the-untold-truth-of-sloppy-joes/ “National Sloppy Joe Day.” National Day Calendar. https://www.nationaldaycalendar.com/national-day/national-sloppy-joe-day-march-18 Ngo, Hope. “What Is Béchamel Sauce And What Is It Used For?” Mashed. June 2, 2021. https://www.mashed.com/413609/what-is-bechamel-sauce-and-what-is-it-used-for/ “Pizza Sauce Brings Italian Food to Your Table.” The Sacramento Bee. Dec. 16, 1970. https://www.newspapers.com/image/619758051/?terms=sloppy%20joe&match=1 “Philanthropist J. Graham Brown Dies.” The Courier-Journal. March 31, 1969. https://www.newspapers.com/image/109504942/?terms=%22james%20graham%20brown%22&match=1 Ramsey, Sarah. “The History of the Kentucky Hot Brown Sandwich.” Wide Open Country. July 19, 2019. https://www.wideopencountry.com/the-history-of-the-kentucky-hot-brown-sandwich/ Ramsey, Sarah “Where did the Sloppy Joe come from?” Wide Open Country. May 19, 2020. https://www.wideopencountry.com/sloppy-joe/ Scotti, Ippolita Douglas. “Was bechamelle really French, or an ancient Florentine sauce?” Flapper Press. March 6, 2019. https://www.flapperpress.com/post/was-bechamelle-really-french-or-an-ancient-florentine-sauce Senyei, Kelly. “Inside the Home of the Hot Brown Sandwich.” Epicurious. April 4, 2013. https://www.epicurious.com/expert-advice/hot-brown-sandwich-tips Singer, Phyllis. “Sloppy joes have chapter in food history.” The Courier. June 19, 1992. https://www.newspapers.com/image/359626043/?terms=sloppy%20joe&match=1 “Sloppy Joe's Cocktails Manual.” 1932. Havana, Cuba. Accessed online: https://euvs-vintage-cocktail-books.cld.bz/1932-Sloppy-Joe-s/II “Sloppy Joe History: The Origins of this Iconic Comfort Food.” Blue Apron. https://blog.blueapron.com/a-history-of-the-sloppy-jo/#:~:text=The%20Sloppy%20Joe's%20history%2C%20however,and%20the%20sandwich's%20official%20name. Taliaferro, Georgianna. “Sloppy Joe's: From Behind the Bar.” The Virginian-Pilot. March 12, 1950. https://www.newspapers.com/image/845602519/?terms=sloppy%20joe&match=1 Town Hall Delicatessen. https://townhalldeli.com/ Valdes, Rosa Tania. “Once Havana's most famous bar, Sloppy Joe's reopens after 50 years.” Reuters. April 12, 2013. https://www.reuters.com/article/us-cuba-sloppyjoes-idUSBRE93B18620130412/ “Was the Reuben Sandwich invented in Omaha?” History Nebraska. https://history.nebraska.gov/was-the-reuben-sandwich-invented-in-omaha/ Weil, Elizabeth. “My Grandfather Invented the Reuben Sandwich. Right?” New York Times. June 7, 2013. https://www.nytimes.com/2013/06/09/magazine/my-grandfather-invented-the-reuben-sandwich-right.html Weil, Elizabeth. “Who really invented the Reuben?” Saveur. Sept. 6, 2016. https://www.saveur.com/reuben-sandwich-origin-history/ Wenz, Rod. “Louisville, State to Reap Benefits of Brown Legacy.” The Courier-Journal. April 10, 1969. https://www.newspapers.com/image/109539070/?terms=%22james%20graham%20brown%22&match=1 See omnystudio.com/listener for privacy information.

Nearly a century ago, famed photographer and innovator Emile Brunel purchased Boiceville's Brown Hotel and transformed it into Le Chalet Indien, a world-class resort frequented by famed artists and politicians of the day. Brunel's fascination with Native American culture manifested in an adjoining sculpture park, which still stands and is now stewarded by the Friends of Brunel Park, a 501(c)(3) non-profit organization. Even concrete is no match for a hundred years of Catskills weather, though, and the sculptures and totems Brunel left behind were in desperate need of restoration. So, co-founders Cynthia and Evgeny Nikitin organized a matching donation fundraising campaign to save the collection for future generations.  Anthony Mennella and his team were hired to rehabilitate the largest of the sculptures, transforming the space from a "delightful ruin," to a welcoming, lush garden of plants and sculpted works. Join us at Brunel Park, where we met up with co-founder Cynthia Nikitin and mason Anthony Mennella. Then, make a point to see this iconic roadside attraction for yourself! Thanks to our sponsors: Hanford Mills Museum Briars and Brambles Books The Mountain Eagle Catskill Mountains Scenic Byway And listeners like you!

In this week's episode, Jill and Tony broadcast live from The Brown Hotel in Louisville, KY. They invite the live audience to decide who is artsier: Jill or Tony? Be part of the next show https://f.chat/vxYV

This episode is also available as a blog post: https://janeammeson.com/2022/11/20/two-recipes-of-the-the-brown-hotels-hot-brown/ --- Send in a voice message: https://anchor.fm/jane-ammeson/message Support this podcast: https://anchor.fm/jane-ammeson/support

Bereits auf der Fahrt wurde wir vor heftigen Regenfällen gewarnt. Zum Glück haben wir es noch rechtzeitig in das wundervolle "The Brown Hotel" geschafft, bevor die Welt (zumindest in und um Louisville) literarisch unterging. Leider hat es das Umland hart getroffen. Deshalb sind wir in der Stadt geblieben und haben uns in den Straßen und auf dem Ohio einen schönen Tag gemacht. Hier kannst du die neue Platte von Stenger aka Flashbaxx vorbestellen: https://flashbaxx.bandcamp.com/album/take-care-my-friend Wenn du sehen möchtest, worüber wir sprechen, folge uns auf Instagram: https://www.instagram.com/vonhier_nachda_podcast/ Den perfekten Soundtrack zum Podcast gibt es auf unserer Spotify Playlist: https://open.spotify.com/playlist/2XvF61xWWelFHrMAsm7G4s?si=b7116fe07b5b4be5 Du magst unseren Podcast und möchtest uns unterstützen? Dann wirf doch ein paar Euro, Dollar oder Yen in unsere Patreon-Kasse: https://www.patreon.com/vonhiernachda

In this episode conference director Matthew Biberman talks with Michael Anania who headlined the LCLC After Dark Reading this past February 2022 during the LCLC's 49th conference. Michael Anania is a poet, essayist, and fiction writer. His published work includes twelve collections of poetry, among them Selected Poems (1994), In Natural Light (1999) and his most recent, Night Songs and Clamors (2018). His work is widely anthologized and has been translated into Italian, German, French, Spanish and Czech. He has also published a novel, The Red Menace, and a collection of essays, In Plain Sight. While at the LCLC, Anania had the pleasure of attending a panel on his work featuring contributors to the recent festschrift From the Word to the Place edited by Lea Graham and published by Mad Hat Press. This episode of the LCLC podcast includes two snippets from Anania's Brown Hotel reading. The first is the sonorous conclusion of "On The Conditions of Place,” the poem Michael selected to start his reading and the second features what for me was a real highlight of the night, the poem "Tin Tin Deo.” This episode will be of special interest to fans of contemporary poetry and poetics (with extended discussion of Frank O'Hara, T. S. Eliot, Yvor Winters).

If you are interested in learning about Natural Medicine and taking ownership of your health this episode is for you!  Kristel Bauer sat down with Dr. Josh Axe, D.N.M., C.N.S., D.C., founder of Ancient Nutrition and DrAxe.com to chat about his journey with natural medicine and insights into herbs, supplements and more.  Dr. Axe also shared insights into eating to support athletic performance, recovery and overall health. Tune in now!  Key Takeaways from This Episode Insights into Dr. Josh Axe's personal journey which led him down the path of natural medicine Insights into Reishi mushrooms, Lion's Mane & Adaptogens A look into Ancient Nutrition's mission A look into taking herbs and supplements seasonally Food to support exercise performance and recovery Dr. Axe's views into what supports healing This podcast episode is sponsoted by the Brown Hotel in Louisville, KY.  Kristel and her family recieved a complimentary one night stay and they had a wonderful time! You can learn more about the Brown Hotel here. Disclaimer: The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician for any recommendations specific to you or for any questions regarding your specific health, your sleep patterns changes to diet and exercise, or any medical conditions.  Always consult your physician before starting any supplements or new lifestyle programs. All information, views and statements shared on the Live Greatly podcast are purely the opinions of the authors, and are not medical advice or treatment recommendations.  They have not been evaluated by the food and drug administration.  Opinions of guests are their own and Kristel Bauer & this podcast does not endorse or accept responsibility for statments made by guests.  Neither Kristel Bauer nor this podcast takes responsibility for possible health consequences of a person or persons following the information in this educational content.  Always consult your physician for recommendations specific to you. ABOUT Dr. Josh Axe, D.N.M., C.N.S., D.C.: Dr. Josh Axe, founder of Ancient Nutrition and DrAxe.com, is a certified doctor of natural medicine (DNM), doctor of chiropractic (DC) and clinical nutritionist (CNS) with a passion to help people get healthy by empowering them to use nutrition to fuel their health. He is the bestselling author of KETO DIET, Eat Dirt, and COLLAGEN DIET, and author of the new, best-selling book Ancient Remedies. Dr. Axe founded the natural health website DrAxe.com, one of the top natural health website in the world today. Its main topics include nutrition, natural remedies, fitness, healthy recipes, home DIY solutions and trending health news. Dr. Axe is also the co-founder of Ancient Nutrition, which provides protein powders, holistic supplements, vitamins, essential oils and more to the modern world. Dr. Axe is an expert in functional medicine, digestive health and herbal remedies and founded one of the largest functional medicine clinics in the world, in Nashville, TN, and served as a physician for many professional athletes. He has an incredible fanbase on Facebook & Instagram and shares his many health tips on these platforms with the goal of transforming lives using food as medicine Website: https://draxe.com/  https://ancientnutrition.com/  Instagram: @drjoshaxe @ancientnutrition Facebook: @DrJoshAxe Twitter: @drjoshaxe About the Host of the Live Greatly podcast, Kristel Bauer: Kristel, the Founder of Live Greatly, is on a mission to help people thrive personally and professionally. Kristel is a corporate wellness expert, Integrative Medicine Fellow, Top Keynote Speaker, TEDx speaker & contributing writer for Entrepreneur.  Kristel brings her expertise & extensive experience in Corporate Wellness, Emotional Intelligence, Leadership, Mindset, Resilience, Self-Care, and Stress Management to in-person and virtual events as Professional Keynote Speaker.  If you are looking for a female motivational speaker to inspire and empower your audience to reclaim their well-being, inner motivation and happiness, Kristel's message will leave a lasting impression. Kristel would be happy to discuss partnering with you to make your next event one to remember! Speaking Topics can be tailored to fit the needs of your group. To Book Kristel as a speaker for your next event, click here. Follow Kristel Bauer on: Instagram: @livegreatly_co LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World click here.  

Hey Daily Briefing listeners, we'll be back with more news about Israel, the Middle East and the Jewish World on Sunday, but in the meantime, have a listen to Times Will Tell, the weekly podcast from The Times of Israel. We're taking a deep dive today into Israel's kosher certification system, as the government undertakes the first step in overhauling the industry. The new plan, unveiled in July by religious affairs minister Matan Kahana, would presumably end the monopoly of the chief rabbinate and local rabbinates as the only bodies that can issue kosher certificates, which costs businesses upwards of $2 million a year, and allow for other private kosher certification agencies. This long-awaited privatization of the kosher certification industry follows a path paved by the religious Zionist Tzohar organization, which launched its own kosher certification agency in 2018. They took over for a grassroots group that first entered the industry years before, aiming to break the rabbinate's grip on what can be considered kosher. You'll hear from several people involved in this industry, including Rabbi David Stav, chairman of Tzohar; Tzvi Maller, the American-born owner of Crave, a restaurant in Jerusalem's Mahane Yehuda market that grappled with a fakin' bacon issue; Itzik Kadosh, a pastry chef and owner of a beloved Jerusalem cafe who fought the rabbinate over turning his croissants into triangles; Yittie Lawson, who runs Tacos Luis, a Mexican restaurant down the block from Kadosh; Dan Male, who runs Jerusalem's Angelica, a fine chef restaurant whose customers won't stand for anything other than the rabbinate's stamp of approval and Leon Avigad, who owns and operates the Brown Hotel chain in Israel, Greece and Europe and just wants his kosher supervisors to tell him what to do and how to do it. It's a wacky world of kosher laws and these people live it, every day. Times Will Tell podcasts are available for download on iTunes, TuneIn, Pocket Casts, Stitcher, PlayerFM or wherever you get your podcasts. IMAGE: Crave Jerusalem's 'facon' duck bacon on its Black Forest Special (Courtesy Crave) See omnystudio.com/listener for privacy information.

Welcome to Times Will Tell, the weekly podcast from The Times of Israel. We're taking a deep dive today into Israel's kosher certification system, as the government undertakes the first step in overhauling the industry. The new plan, unveiled in July by religious affairs minister Matan Kahana, would presumably end the monopoly of the chief rabbinate and local rabbinates as the only bodies that can issue kosher certificates, which costs businesses upwards of $2 million a year, and allow for other private kosher certification agencies. This long-awaited privatization of the kosher certification industry follows a path paved by the religious Zionist Tzohar organization, which launched its own kosher certification agency in 2018. They took over for a grassroots group that first entered the industry years before, aiming to break the rabbinate's grip on what can be considered kosher. You'll hear from several people involved in this industry, including Rabbi David Stav, chairman of Tzohar; Tzvi Maller, the American-born owner of Crave, a restaurant in Jerusalem's Mahane Yehuda market that grappled with a fakin' bacon issue; Itzik Kadosh, a pastry chef and owner of a beloved Jerusalem cafe who fought the rabbinate over turning his croissants into triangles; Yittie Lawson, who runs Tacos Luis, a Mexican restaurant down the block from Kadosh; Dan Male, who runs Jerusalem's Angelica, a fine chef restaurant whose customers won't stand for anything other than the rabbinate's stamp of approval and Leon Avigad, who owns and operates the Brown Hotel chain in Israel, Greece and Europe and just wants his kosher supervisors to tell him what to do and how to do it. It's a wacky world of kosher laws and these people live it, every day. Times Will Tell podcasts are available for download on iTunes, TuneIn, Pocket Casts, Stitcher, PlayerFM or wherever you get your podcasts. IMAGE: Crave Jerusalem's 'facon' duck bacon on its Black Forest Special (Courtesy Crave) See omnystudio.com/listener for privacy information.

Happy Halloween! Paranormal investigators Suzette Munson and Jennifer DeMoss led a Messenger crew on an excursion into the historic Brown Hotel. They stopped by the Branded FM studio this week to discuss the outing and their chilling interactions with ghostly entities.

K.A. Owens interviews Kevin Dunlap of the National Association for The Advancement of Colored People about voting rights immediately after a visibility event sponsored by the NAACP outside the Brown Hotel in Louisville, KY. U.S. Sen. Mitch McConnell was speaking inside the hotel. The goal of the event was to urge Sen. McConnell to support Voting Rights . Recorded Thursday September 9, 2021. 2PM

We talk about the recent sale of two Downtown  office buildings on this week's Access Louisville podcast.The first building is the Artspace Building near the Brown Hotel, where a new apartment development is planned. The Kentucky Home Life, corner of Fifth and Jefferson streets also recently sold. A mixed use development (consisting of retail, hotel and apartment space) is planned there. We were a little surprised to hear about a new hotel coming in considering the Covid-19 pandemic but this is a future project after all.Later in the show we chat about a new high-end liquor store coming to NuLu and a local bar, Trouble Bar, which has received some national accolades. Access Louisville is a weekly podcast from Louisville Business First.

Disclaimer: we apologize for the audio quality. Due to COVID-19, some of our guests have had to join us remotely. Dr. Al Knable & Nick Vaughn sit down with Hanover College Executive Chef Andrew Welenken and discuss his love for cooking, his past restaurant experiences at La Chasse and the Brown Hotel, and his runner-up finish on Food Network's "Chopped."  Stay connected with the Get Action! Podcast by following us on Facebook and Twitter @GetActionPod. Don't forget to subscribe! To support the podcast monetarily, visit our Anchor profile page. Music by Jacob Resch. Thanks, Jacob! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/theaggregatenews/support

Rosa’s birthday at the Brown Hotel --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week we talk with Marc Salmon of The Brown Hotel in Louisville, KY.On November 11th, 2020 your host, Scott Tokar will be speaking at the Exhibitor FastTrak at The Brown Hotel presenting "Booth Basics Bootcamp". Visit THIS link to find out more about Exhibitor FastTrak: https://www.exhibitoronline.com/fasttrak/session.asp?ID=52Learn more about The Brown Hotel, Louisville HERE: https://www.brownhotel.com

What is a hot brown? On today's episode, Marc Salmon, with The Brown Hotel, gives us a detailed history of this amazing dish. It is bubbly and delicious! If you are in the Louisville area, you had better make sure The post What Is a Hot Brown With Marc Salmon appeared first on Toasty Kettle.

What is a hot brown? On today’s episode, Marc Salmon, with The Brown Hotel, gives us a detailed history of this amazing dish. It is bubbly and delicious! If you are in the Louisville area, you had better make sure The post What Is a Hot Brown With Marc Salmon appeared first on Toasty Kettle.

Deb Pollack has been involved in the automotive industry for decades. She's worked for small and large companies and several manufacturers, Ferrari to Maserati and General Motors to Mitsubishi Pollack's work in public relations, which the Los Angeles-based businesswoman describes as the "blending of cars and camaraderie," has also resulted in her national philanthropic efforts with the organization she founded, Drive Toward A Cure (www.drivetowardacure.org). Deb Pollack (driving) is the founder of the non-profit Drive Toward A Cure. It raises money to benefit the fight against Parkinson's Disease. Image courtesy of Deb Pollack. In addition to currently working as the publicist for the boutique restoration house Singer Vehicle Design, Pollack advocates the ability to team cars and camaraderie to raise funds to benefit the battle against Parkinson's Disease. Pollack is our guest on Episode #125 of The Weekly Driver Podcast. Co-hosts Bruce Aldrich and James Raia discuss with the organization's founder how her idea — fundraising automotive-travel events around the country — has grown, and what's planned this year. "Having been in the car industry for several decades — blending cars and camaraderie has always been something of second nature," said Pollack, based in Los Angeles. "But when I lost my mom to Parkinson's in 2006, I realized there were meaningful ways to share friendships and the emotional bonds and gratification that driving can bring to support the challenges others may face." The first of a diverse series of Drive Toward A Cure events this season is the organization's inaugural 'weekend getaway.' Specifically, it's The Kentucky Bourbon Trail Getaway. As Pollack describes the weekend: "It's a full day of unlimited Touring Lapping at the NCM Motorsports Park before heading to Louisville. After we've checked into the historic Brown Hotel, we'll hit a local 'speakeasy' for great food and libations, and a chance to unwind. "Saturday will feature a relaxing day touring several hand-picked Kentucky Bourbon distilleries and three great meals. Finally, on Sunday we apply the tried-and-true Drive Toward a Cure formula of great back road driving, crossing state lines into Tennessee and changing time zones with great visits to the Bavarian Bierhaus in Nashville and the Lane Motor Museum!" In addition to other rally-travel days, Drive Toward A Cure also recently expanded its fundraising efforts to support for those challenged by Parkinson's Disease by establishing an all-new "Special Assistance Fund." It will provide financial assistance to qualified applicants following extenuating circumstances, such as the recent devastating tornado in Nashville, Tennessee. Since its inception, Drive Toward A Cure has raised more than $300,000, including contributions that provide financial assistance for research and patient programs. For program details and this season's schedule of events, visit: www.drivetowardacure.org The Weekly Driver Podcast encourages and appreciates feedback from our listeners. Please forward episode links to family, friends and colleagues. And you are welcome to repost links from the podcast to your social media accounts. Support our podcast by shopping on Amazon.com. Please send comments and suggestions for new episodes to James Raia via email: james@jamesraia.com. All podcast episodes are archived on www.theweeklydriver.com/podcast Every episode is also available on your preferred podcast platform: Google Play iTunes Spotify Stitcher iheartradio  

For this episode I traveled to the town square in Bardstown, Kentucky and visited Chef Newman Miller at the Harrison-Smith house, a 240 year old structure that now serves as a private event space. You may have seen Chef Miller on season 16 of Top Chef when the popular show visited Maker’s Mark distillery, where Newman serves as chef at Maker’s Star Hill Provisions. Newman was also recently on the SEC Network’s TrueSouth when John T. Edge visited Hodgenville, Kentucky. Newman and I discuss his time growing up in Washington County, his first job at Louisville’s Brown Hotel, his time in Scotland, and what eventually brought him back to Kentucky. Also, Newman explains the opportunities that exist in Kentucky’s growing food and hospitality scene. Plus we talk about Laha's burgers in Hodgenville, Jake’s 150 Sausage, and how he tries to carry on the legacy of Hooker & Sparky’s fried chicken. I also get Newman—who goes by "bourbon and ham" on social media—to give me his every day recommendations for the bourbon shopper. You may even get some hot brown tips for your own kitchenAnd there’s plenty more—you’ll have fun listening to Chef Newman Miller of Star Hill Provisions at Maker’s Mark Distillery.Chef Newman MillerInstagram | TwitterHarrison-Smith House | FacebookStar Hill Provisions at Maker's MarkInstagram | Facebook True South Top Chef Kentucky, Episode 2Courier-Journal: Top Chef wanted an iconic Kentucky meal. This is the chef who made it. Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

We wade into political waters on this week’s Access Louisville podcast — but don’t worry there’s plenty of lighthearted stuff too.The show starts with a discussion of our favorite Louisville area bars. We got to thinking about bars after seeing the news earlier this week that the Brown Hotel’s Lobby bar recently was expanded. The bar talk starts at the 00:53 mark.After that, at the 4:06 mark, we start talking about sports betting. Our northern neighbors in Indiana reported earlier this week that Hoosiers made $93 million in gambling wagers during the month of October. This gave Indiana more than $1 million in tax revenue just in that month alone. We could be making similar money in Kentucky but sports betting is illegal here. We talk about whether that should change.Finally at the 11:00 mark, we talk about Matt Bevin, who finally conceded the governor's race this week following a close tally on election night. Bevin was defeated by Andy Beshear, who is now governor-elect. We talk about what defined Bevin's term in office, including his often combative behavior. Access Louisville is a weekly podcast from Louisville Business First and LouisvilleBusinessFirst.com. This week the show is hosted by Digital Editor David A. Mann, Design/Multimedia Editor Brooke Timmons, Associate Editor Zak Owens and Editor-in-Chief Shea Van Hoy.

Campbell Brown, President and Managing Director of Old Forester is back on the show. If you've been a long time listener, you may have remembered him back on Episode 98. As the President of Old Forester, he oversees a lot of the brands momentum and strategy. We get his take on bourbon tariffs with international expansion along with his hope for future movie partnerships. Anyone interested in a business background, you're going to find this one entertaining. Show Partners: Barrell Craft Spirits takes blending seriously. They spend months obsessing over hundreds of combinations until they figure out the perfect blend for you. Find out more at BarrellBourbon.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about Marianne Eaves. Talk about the Brown influence on our city because you've got the Brown Hotel, The Brown Theatre, the Hot Brown, etc. Is there pressure to keep the Brown tradition going? How did you work your way up at Brown-Forman? What got you into the Old Forester category? Talk about the building and distillery. What about the fire in 2014? What chapter are we in right now in Old Forester history? Let’s talk about international markets and tariffs. What was the international growth plans for Old Forester prior to all the tariffs? Did they change or are they staying the same? Where do you see the Old Forester brand? What are you doing to elevate the Old Forester brand into a premium category? Talk about your team and what goes into the bottle. Do you take a Bill Samuels approach about not interfering with what goes in the bottle? Is there a brand rivalry in the company? Do you have to fight Woodford for barrels? Will you ever have 100% of production here? What impact did the Kingsman movie have on Old Forester business? Do you have a strategy to do more than Statemans? If you could do a movie tie in, which movie past or present would you do? How far down the gene pool are you to George Garvin Brown? 0:00 Basically what I'm hearing is Chris and Jackie go into a room, and they're fighting over a barrel. And Jackie's winning the fights right now. You know, I wouldn't say that I would say I mean, I mean if it did come down to a physical battle, I would put my money on Jackie. 0:28 This is Episode 201 of bourbon pursuit. I'm one of your hosts, Kenny. And let's go through a little bit of news but really the big news this week, and maybe you're living underneath a rock you weren't looking at social media you weren't looking at any of the news articles that came out but Marianne Eave's the master distiller castle and key, the one that was renowned as being the first female master distiller since prohibition, in a joint press release has announced her resignation from the distillery with mixed emotions and various news articles she expresses that she isn't done yet being a master distiller. 1:00 And we'll continue to stay in the industry as a consultant. We recorded an episode back on I think it was actually was 18 back with Marianne and this is before castle and key the name was even ever conceived and it was being referred to as the former old Taylor distillery. So make sure you go and you check that out and kind of check out her past and her you know, everything that she had built because we started this podcast pretty much the same exact time she was coming online with castle and key. So we wish Marianne all the best and her future opportunities endeavors. And we look forward to having her back on the show. Once again. This didn't get much publicity, but I was a part of Media Day at Churchill Downs during Derby week. And Fred along with I we got to hear Chris Morris and listen to the call talk about Woodford batch proof. And we didn't really know all the details about it. But come to find out it's going to be a new product line extension and will only be released one time per year at the beginning of spring which happens to be around Derby time. Of course, batch proof is somewhat like barrel proof but not exactly what's 2:00 they do is they have their standard offering of Woodford Reserve. And then every barrel is rinsed out with a gallon of water and added back into the batch. And most of us kind of know that or we call it the devil's cup. So just a little tidbit of information. So if you're looking for a more higher proof version of Woodford, and it's gonna be different every single year, go and check out Woodford batch proof 2:22 on our news pursuit series episodes 10 and 11 are now on sale this week to our Patreon community at first, you know, we've been talking about Episode 10 for a while and we're super excited release it because this is a five year we did bourbon coming from Finger Lakes distilling, and this distilleries getting crazy good accolades. We featured them back on the Empire right episode, and they get good reviews from pretty much everywhere. bleak driver of bourbon or as well as and Aaron Goldfarb of hacking whiskey sold out a barrel of their Ice Wine finished bourbon in 48 hours. Michael Veatch recently reviewed their Mackenzie bottle and bond bourbon and breaking bourbon even named that 3:00 bottle and bond bourbon, one of their best Bourbons of 2018. And now we have the first ever barrel proof release at five years old. Episode 11 is right around the corner as well and it's a short barrel. And who doesn't love short barrels only 112 bottles were in this barrel. And it is the second highest proof we have released thus far coming in at 114.3. It's also 10 years old. So it's got that good middle age Eurostar, middle of the road sort of age to it. As usual, first access is to our Patreon community, so make sure that you're checking out your emails to get your password for access. We're excited to have Campbell Brown back on the show. If you've been a longtime listener, you may have remembered him being a part of the legend series partnership that we have with the Kentucky Derby Museum. And that was back on episode 98. As the president of old forester he oversees a lot of the brand's momentum and strategy with anyone interested in a business background. This is what you're going to find entertaining and with that, 4:00 Let's go hear from our good friend Joe at barrel bourbon. And then you've got Fred Minnick with above the char. 4:06 Hi, this is Joe from barrel craft spirits. I work with a team that takes blending seriously. We spend months obsessing over hundreds of combinations until we figure out the perfect blend for you. lift your spirits with barrel bourbon. 4:22 I'm Fred Minnick, and this is above the char. When I walked into the brown Forman office to interview Chris Morris, I sat down in a nice leather chair. The PR person's office was surrounded with like fishing photos and family photos. It felt very friendly. And then in walked a young woman I hadn't ever met before. She was tall, blond hair, very pretty. And she extended her hand and said, Hi, Marianne Epes, so nice to meet you. 4:52 Chris looked at me and said, Marianne is our new master taster. Brown Forman had just named Marianne 5:00 To be the master taster of the Woodford Reserve brand. I later learned that she was on a path to become the next master distiller for Woodford Reserve. Imagine that being in your early 20s and having the opportunity to become the master distiller for one of the greatest bourbon brands on the market. Now, at the time I thought to myself, I never met her, and what is this young woman know? And despite my 5:32 my background and covering women in whiskey writing the book, whiskey women, I had only just met Marianne, I felt like Marianne needed to prove herself a little bit before I could officially think in my mind that you know, she is capable of being a master distiller and so I talked to her. And what I learned from her within 30 minutes, was that she was one of the brightest young minds, not just in Kentucky, but in all of 6:00 American whiskey. She could tell you everything there was to know about corn and how much starch to extract and how to distill it and what are the different distillation techniques to get whatever you need out of something. She was an engineer. And she chose to go into bourbon versus making ethanol or something else because bourbon was her passion. And when she announced her departure of brown Forman for a new distillery that would be starting up at the old Taylor facility, which is actually near Woodford Reserve. I was kind of stunned because who, after all, would leave the opportunity to become the master distiller of Woodford Reserve. And then I got to know Marianne even more. She has that entrepreneurial spirit. She wanted to do her own thing. She wanted to be a part of something new. Well, this past week, Marianne announced her departure of castle and key 7:00 It's a little bit of a historic one from an American whiskey perspective. You see, Marianne was the first woman to take the title master distiller at a Kentucky distillery. Now don't get me wrong, there were women in the past, who actually were doing master distiller work, but they did not take the title. And I think when you put the master distiller title on your card, you got a little bit of a target on your back. And after her departure, you saw that target, getting pelted for Marianne. There were people who were making fun of her for her how she is on social media saying things like well who will take selfies now, at the distillery there were people who were pointing out the fact that heard bourbon had not yet hit the market. How can she call herself a master distiller and I gotta tell you, all of that disappointed me greatly because here was a young woman who took a risk 8:00 And left one of the most comfortable position you could possibly be in the distilling business. She took a risk for something new. It didn't work out. It happens to all of us. We don't know the reasons. It could be personal, it could be professional, there could have been conflict there. She may have not gotten along with her bosses and who here has not? Who here has not been in a position where they were working for someone they couldn't stand? Maybe that's what it was, or maybe it was vice versa? I don't know. I don't know the reasons why Marianne left. But she did not deserve the vitriolic comments that she got from people on social media didn't deserve a single one of them. But I also know Marianne rises above all that, because at the end of the day, she's a very talented young woman, and she can do whatever she wants to include being the first master distiller and Kentucky whiskey history. And that's this week's above the char. Hey, if you have an idea 9:00 For above the char hit me up on Twitter or Instagram at Fred Minnick. That's at Fred Minnick. Until next week. Cheers. 9:11 Welcome back to another episode of bourbon pursuit the official podcast of bourbon. The whole team here today recording at the I guess you could say me, the old forester studio, something like that. We're actually in the old forester distilling tasting room, actually seeing a pretty cool behind the scenes, kitchen esque cocktail mixing sort of area. But this is going to be a fun episode because our guest today was actually somebody that unbeknownst to him, he was he was on the show before from the Legends Series, but of course, 9:45 yeah, the Kentucky Derby Museum legend series that was that's probably my favorite of the of the legend series I've done because Campbell's one of these guys have been so instrumental not just in bourbon, 10:00 But all spirits and people, people just here you know, he's a member of the brand family and everyone thinks I just get things handed to him. This guy worked his way up, you know, worked in foreign markets did a lot of grunt work that a lot of people in bourbon royalty wouldn't do. And so he's one of those people I like bringing to the forefront and telling his story a little bit because he's done a lot. He's done a lot to help people like us. You say grunt work I also know that at some point he was the the soco Ambassador at one point right so that's a little grunt work. This is so co by Soca we mean Southern Comfort and you know i one time that was a that was a brilliant brand. Oh yeah, absolutely. And it helped it was a part of the brown Forman family of course they sold it to SAS rack and and you know, I think we should ask him about like what was that like for him because he did have such an emotional connection to it and of course he's also came out with soco long shots you know. 10:58 I'm not really interested. 11:01 Well you You're always wanting to drink fireball or something comfort sounds right up my alley, you know, should we really mean should we have him on anymore? With all this like, whiskey? I don't know. I mean, he tell you what we before we started recording, you know they offered us a drink and Ryan kind of piqued his interest so tell everybody what we're drinking as well we got him in front of us. Well, so Jackie was in the cabinet, you know picking some selections when she said I have some president's choice barrel she kind of whispered Campbell and he was like No, no and I was like I heard that will be like that barrel proof or appreciated Jackie. But as you can see, I think this episode will be a lot juice here then the legend series because we've been here boozing all day and the the research lab Yep, just kidding responsibly, we respond. 11:44 Absolutely. So with that, let's go ahead introduce our guests. So today, we have Campbell Brown Campbell is the president and managing director of old forester for brown Forman. So Campbell, welcome to the show. Good to be here. Thank you. Absolutely. So, you know, we kind of gave you a little bit of 12:00 Have a head start of what you did and growing up into here and doing some grunt work and kind of cut your teeth in the history but I kind of want to take it back a little bit because as some of our listeners may not know, you're from originally Montreal. I was born here in Louisville. I turned five I moved to Montreal and I turned five in Montreal. Yeah and I grew up there Wikipedia my research Yeah. 12:26 We get it right. So somebody update the Wikipedia page before I have to but I also want to give anybody that's from out of town in in fretted already hinted at it to have the name Brown. And what that means to the city of little because you've got the brown hotel, you got the brown theater, I mean, you got a damn the Buddha Cancer Center, you got the brand, you've got all different browns, you've got the hot brown you got every night, right. So kind of just talk about kind of wish that one was 12:53 but kind of talk about the brown influence of just in Louisville just for anybody that's listening. That's across the nation. 13:00 Well, our families, you know, been a part of this city 13:05 in for generations even going back before George Garvin Brown, you know, we've had, you know, family in Kentucky and and i think involved in, in the state from a political standpoint from a commercial standpoint, philanthropic standpoint. 13:24 You know, it's it's our home. I think we're so proud that you know, the city's been really quite good to our family and to this business. 13:34 My, you know, my, you know, I was born here in 67. Kind of spent my early years here, but growing up in Montreal, it was all a little bit foreign. I remember, you know, coming back here in the summers for a couple weeks and just remembering how incredibly hot sweating your ass off. Yeah, yeah, it was I was like, wow, that's, that's a new heat that we don't get up and can 14:00 Uh much and then, 14:02 you know farms everyone like everyone had a farm and so we would go out to my grandmother's farm 14:08 or you know, an uncle and and you know, you just, you know, see these animals you just don't see and in West Mountain Montreal where we grew up and then you know eating like lima beans I never really was into lima beans until I got here and frankly, I don't think I've been into lima beans until about 10 years ago. That's really an acquired taste. That's something I never thought we would start talking about. 14:32 The lima beans is Pat Steakhouse. It does Yeah. Yeah, right. 14:37 on track. We expect a royalty check from Pat's after the yes he 14:42 Well, he's a cash operating business. He actually started taking credit cards. Yeah, yeah. 14:51 That'll do it. So yeah, I mean, look, Louisville, Kentucky, obviously, you know, our family's been around here for a number of years and generations. I 15:00 I think, you know, it's a great city. 15:02 It's got a great attitude. I think it's an exciting time to be a part of the city. And I think, you know, 15:10 I like having a family here, Mike, you know, I, my eldest child was born in Annapolis, my youngest was born here in Louisville. You know, 15:18 it's great raising a family here. It's 15:22 good. I just I like, I like what's happening and sitting, I want to be a part of it. And I think that, you know, most people that have been a part of this city for a lifetime, you know, we talked about our high schools and where we went to school, I mean, that I think there's a reason for that is that we all have these great, really strong emotional connections that go back to childhood and you've got people that come in and out of the city. I mean, I was out of here 15:44 for six or seven years, always knowing that I was going to be coming back in so it's, yeah, it's a unique place. And I think we've been fortunate that we got into the right business at the right time, and it's thrived for for quite some time. Now. And 16:00 gives us a chance to 16:03 kind of enjoy being in an industry that's got so much to do with, with the city in the state. And I'll add to, you know, a little bit of the brown legacy. You know, 16:11 Campbell mentioned politics, they've, they've had a lot of people in high places there. But to me, the brown family is really about philanthropy. And 16:21 if it was not for the brown family, I mean, we wouldn't be talking about whiskey row today. I mean, they essentially saved whiskey row where we are right now. And they when a Louisville was crumbling from an art perspective, the brown family kind of held it up, you know, so you go around our museums here, and you'll see a brown at the top of every one of the donors. So they're a very, very important family for our community. Absolutely. Absolutely. And so is there like, you know, as Kenny and Fred said, the Browns are like one of the most famous families probably in the city is there like a pressure or like something to get out like, we got to keep this 17:00 thing going or How's that feel to be a part of that tradition and keep it going? 17:04 Well, 17:06 I don't know. I mean, I think you just, you certainly you want to be respectful to what the city represents and reflect that, you know, appropriately. I think, 17:18 you know, I don't know if it's pressure. I think that at all, really, I think, you know, you're many of us have different jobs and doing different things. And I think there's a, there's a, I think, a bias towards staying engaged, staying interested understanding kind of the issues and the opportunities of the city and figuring out ways in which we can help, like anybody would really in our own individual ways, 17:45 you know, to help to find solutions and empower people and empower ideas. And I think that, you know, frankly, there are so many people in this city in particular that are doing that every day. I mean, I work with Holly McKnight, her husband, JK me 18:00 ignite is done a ton for this city through, you know, his Philip philanthropy, philanthropy and through his interest in music and they can throw a party party. Greg great taste. You know, so I think that and there's, like, individual after individual like that are that are here, you know, looking I think because it's a city that's fairly manageable size it gives individuals an opportunity to kind of make things happen that would be much harder to do even in a Nashville certainly in a New York or Miami but I think there's still as an economy of scale that allows a good idea or a strong individual to make something powerful happen. It's a big small town. Yeah, yeah. So also want to kind of just talk about your, your rise with inside the ranks of brown Forman too, because little research shows that you started off in the mailroom at Brown Forman so kind of talk about the steps that you took up the ladder to to kind of where you are today. Well, I mean, we've got 19:00 Great internship. I mean, the internship programs gotten a whole lot better since I was a part of it. 19:06 And that's how I got involved. You know, I didn't know anything about really the business I grew up in Montreal, had a chance to move spent a summer in Louisville. I got a job in the mailroom. I think, you know, those types of opportunities in a mailroom gives you a real perspective on who people are in a company, what different groups do individuals do you learn about the brands, I remember walking in and to my cousin Mac Brown's office, and I think he was part of the Jose Guarino company at the time, and was running maybe Martel and just seeing the point of sale in his office and going God, he got this job, this would be great. Look at that. I mean, you know, just some neat stuff and, and I think it's a business that kind of captures your imagination and you see kind of neat things that you can touch and feel and and so that certainly gives you a nice kind of 20:00 insight into, 20:02 you know how people get their jobs done. And it's a beautiful campus. If you've ever been down to brown Forman it really is set up like a university campus. And it's a great place to work and so that that certainly draws you in. And then, you know, I went and got a graduate degree and came back in 94 and started to work actually, we were talking you're talking about in the intro about Sasha Sasha Mark Brown, who run says rack was hired me at Brown Forman when he was running the advancing markets group. And so I began working in that like our emerging markets group in 94. I went to Chicago for a bit of supposed to be there for a couple years and an opportunity opened up for me overseas and I got asked to come back to go over to interview for the job, but they wouldn't tell me what the job was. And so I you know, I spent basically the better part of a day trying to figure out why 21:00 I was in what I was, what job and then I kind of figured it out. And as it turned out, they wanted me to go to India. And I think they were just nervous about telling me that while I was living in Chicago thinking I might not come for the interview, just because it's such a far way to go. And you know, it's a it's a difficult market. It's not like, you know, when you're 2425 years old, and somebody says, Hey, do you want to go to Australia? Yes, I do. When did you want to go to India, it's such a foreign place. And you really don't have the same kind of immediate 21:34 interest, frankly, and kind of moving up there and go into a country that big and that vast, 21:41 and I ended up moving there. I was supposed to go there for four months, ended up spending a year and I left that place in tears. I absolutely loved it. It was one of the best experiences of my life. I got to travel all over the country helping set up a joint venture where we were local bottling Southern Comfort. So that was my first kind of 22:00 introduction into a relationship with the brand that I had off and on for over a decade at the company. And I was just great. It was fantastic. Great people great food. What was your favorite Indian food dish? Chicken Tikka Masala. Oh yeah, yeah, like Assad pioneer London on yet naan bread delicious. I mean everything about it I loved 22:25 and then I moved to the Philippines to help set up the joint venture over there also around the Southern Comfort brand, and was on my way to Thailand to be a country manager and I got 22:39 persuaded to go help open up an office in Istanbul in Turkey for regional marketing office that we had there and I went to do that and I ended up staying in Turkey for three and a half years before coming back to the US. As a US brand manager for Southern Comfort. You should have been the dosa keys and World's Most Interesting Man 23:00 Well, yeah, maybe like some nice locations, but not nearly the exotic experiences that that guy had. For sure. Yeah. And so what got you into the, I guess the old forester category? Was it to the point where you said, I kind of want to move on or was at the sale of Southern Comfort and you said, Okay, I'm looking for a new home, you know, what it was? 23:20 I think we began to see some interesting things happening for old forester. We had we had had a great brand team that was coming up with some pretty wonderful ideas that are now we're drinking, you know, the whole whiskey roll concept. And there was an opportunity with the, you know, with the we finally got the approval to go build this distillery at the location we're at today. 23:45 And we wanted to bring that story together a little bit like you know, the story of a brand that's been around for 100 and almost hundred and 50 years that's been in our family and our company. That kind of the business we started with was old forester and 24:00 Bringing that story of our family, the business and the community together. At that point, I had about 20 years experience. So, you know, here's a person that actually, you know, may have the, you know, commercial sense to go lead this and, and, and had the, the obvious, you know, the right DNA to connect the dots on this five generations story and so I, you know, I was asked to kind of head up the building phase of this and the capital project and then help lead the brand and tell the story of, you know, one of America's unique alcohol products and and it's really been a pleasure to be able to kind of have that role. Let's go to the, the construction part of this first. I mean, first of all, 24:52 it from a business perspective. You gotta be nuts to try and build a distillery in a good little lab. 25:00 better places to do this right? I think this area burnt down yet two times. Yeah. Can you take us through that process of like? 25:09 Well, I what I loved it what makes me feel good, like smarter people than me made the decision. 25:16 So, yeah, that that location site was picked well before I started. 25:21 Yeah, I think it will I mean that but that's what makes it so special. You know, like, here's a location that we actually like our founder office out of, for from whatever 25:33 1882 to 1919. And, you know, we get to move back in here decades, generations later, I mean, so that's a special thing that when you get a chance to take advantage of that you do it. 25:47 We I feel like one of our core capabilities at the company is building wonderful home places that allow us to tell 25:56 great brand stories while displaying a process. 26:00 And we worked with some great partners here in town and out of town that 26:06 you know, frankly put together a proposition that was hard to say no to and that you know, and frankly, you know, as you get into these projects, you like any kind of renovation or building you know, something happens all the time that you're not expecting certainly the fire being a big obvious one. Tell us about that. let's let's let's let's go there because 26:30 Was it 2014 Yeah, the right one. I started right when you started so 2014 fire there's smoke all downtown Louisville, the news crews are here. I see it on the news. That's how I find out about it. How did you guys work because it was over you your tweet, you know through here I'm a first responder so I was I was the fights right? I actually I forgot I came on the site and I was tweeting about it. I forgot about that. But what was what was that like for you? Where were you? Yeah, what was going through your head when 27:00 When the fires when the fire hit, so I was in the office at 850 Dixie Highway and I got a phone call from a buddy of mine in corporate development who had a friend down here works for one of the law firms or one of the banks I don't know and he was looking out his window and called my colleague and said look, I think think buildings on fire and so I got the phone calls I get Look, I just got a friend a call from a friend who says that the buildings downtown on Main Street are on fire I don't know if it's the distillery or not but you may want to check it out. And so I just you know, I had my computer up and I i there was this live feed on I think wave or one who is one of the stations of a helicopter and I pulled it up and 27:46 for sure, it was obvious that the block was on fire. less obvious was was it did we was it in our building or was it down the block and you knew no matter what it was going to be a problem. 28:01 And your first reaction was, it was shocking how violent the fire was how much flame there was the, the number of the amount of smoke, the amount of water being thrown at it. It was it was a big, big time fires like yeah, like watching a movie almost. And you're kind of paralyzed. And I called Mike beach and Mike and his team are already down here. And Mike is the project manager who really is the guy that built this place, manage all the of the contractors and whatnot. 28:34 And so, you know, we had our folks down here and kind of trying to understand it and really you're thinking about safety. I mean, what happens if somebody is killed as they're trying to kind of put this fire out what you know, and you know, that they're taking the right precautions, but it was pretty 28:51 it's pretty devastating. You know, 28:53 I and my wife You know, my wife hears about it, you know, we're then we're later at night we're at home, the things still burning 29:00 I begin to get a lot of phone calls, just from friends and and, you know, they're trying to find out about it, it was pretty awful. And you know, 29:10 you we were already planning on the groundbreaking right? Like, what that ceremony was going to look like and everything else and, and so that everything gets put on hold and Now fortunately there there were no injuries. You know, we're standing we're sitting in the building today So look, it was it was a horrible thing when it happened, right? It's now a chapter and a long story. And this whole block looks stunning, you know, and so I think we're pretty fortunate and given the work it took to get it there because you a lot of people would have just let it you know, kind of tear down the facade and start from scratch. You all invested the money to actually save the the front Yep. And hold the brick in. I mean my I mean the we have braces out here for months. Yeah. 30:00 You guys are trying to protect the integrity of the bill as much as you could I mean, it was a dangerous dangerous 30:06 construction site for a long time. I mean, even as you're trying to clean up the inside in there been so much water put on the on the on the building site to to extinguish everything that it just eroded the ground and eroded all the brick and then you know, things are loose. When you're up front on Main Street on this side as we're trying to kind of dig through that and brace it all things are kind of crumbling as it's happening. And, you know, 30:35 we had to call in special engineers, it took a lot of time. A lot of smart minds looking at it, figuring out ways in which we could make it a safe environment to allow people to go back and work and so we really just had, you know, you know, 30:50 experts in there and just very few at a time and that took it just took a lot of time and you know, you kind of make these connections in the romance copy of what we do you know, we're in a business 31:00 Uh, you know, we're we spend our time waiting around for stuff to get ready. And so 31:06 you know, you want to you want to be you want to be quick and you want to make decisive decisions, but you also want to make the correct decisions. And, you know, 31:13 we took our time, I think we've got it right. You know, 31:17 this building, I think is fascinating the way that you have constructed it now, and it's a beautiful facility, I think, you know, 31:25 whether you're coming in here on a tour, or you're going to George's or you're just here to, you know, 31:31 walk walk around Main Street, it's, it's been done right. And, you know, 31:35 again, the fire is a chapter of the long story. Where are we at right now in the chapter? 31:42 Yeah, I think this is that whole fun Renaissance chapter. Right? It's, 31:46 it's the chapter you want to be writing and, you know, we're thrilled with what's happening with the brand. I mean, even in Kentucky, I mean, this brand has always been a great brand for the city and for the state but to see it grow 32:00 And the out, you know, the rural parts of Kentucky, embrace old forester in a way that I mean, I just never saw in my lifetime. It's fantastic. You know, there's, there's always been this core heartbeat of the brand here in town. And it's just kind of expanding there. And then you see what's happening in these other markets. And you know, how people are responding to some of the whiskey, the innovation, it's exciting, you know, I think there's a lot more to be written 32:27 with the whole category, right? I mean, we're just scratching the surface as it relates to bourbon in an American whiskeys outside of the US. And I think that's going to be really exciting and a lot of fun for us. I think innovation continues to kind of push the envelope of the category in a neat way. You know, 32:46 we've got bourbon in general, you know, it's just, it's, it's, you know, it's, 32:53 it just can be consumed in so many fun, different ways. I think it's really really versatile. And so you bring it you bring up the international 33:00 markets and, you know, this is very, very crucial time in American whiskey history because we haven't had this kind of export interest before. And now, we're in addition to having that interest we have we have some trade concerns where people are pressing tariffs. And 33:21 and, and you know that I can't think of a company that's more vulnerable to tariffs than brown Forman. Yeah. And, you know, I think that's, that's one of the tough outcomes of this as as these this terror of things going on. You know, we're an industry that's for the most, in most cases, it's single source production, right? We don't, the inputs of this product are 100% American. 33:51 And so it's an easy target for tariffs outside of the US because it doesn't really impact 33:59 any of the 34:00 Any supply side stuff that would be occurring from a European market for instance. I mean, pretty much everything is for bourbon and American whiskeys are made in America. So it's isolated. And so it's the perfect target to be in the middle of a territory, unfortunately. And it's it's a timing couldn't, you know, it's it's, 34:21 it's not great, you know, it's not a huge deal for old forester. Obviously, we're, we're a smaller brand that's got, you know, some nice momentum. 34:33 But it's not, it's not, you know, 34:36 it's not it's we don't have a huge footprint, a global footprint yet, but jack daniels, you're in the sister brand that's in Tennessee. That's, that's correct. It hit some hard. It does. It does. So you're not going to think of any sort of long term effects that old forester could have on this. I mean, is it because I'm sure you've had some sort of international expansion and thoughts. I mean, so we're lucky we actually have a nice 35:00 Really nice business. That's, that's got some great momentum in Australia. But that's not a tariff issue. You know, 35:06 we're in the UK. 35:09 And and that is more of a thing for us, but it's still a small brand that's being built in the on premise and, you know, 35:17 friends, right, I mean, this is really about the Woodford and the jack daniels of the world and and, and that that this has a real impact on on those brands and how we go about resourcing and how we go about brand building in, in in the European and Asian and Latin American market. So I'm not the best guy to talk about, you know, the, you know, 35:39 how that's impacting those brands, but it's obvious that I do think that like, yeah, you get the PDF every morning that says like, Oh, I will. I will say that. If there's, if there's a brand within the brown Forman portfolio that would survive like a tear for the countries that would be old for sure, because 36:00 It is. It is such 36:03 that powerful. Yeah, there was an article. My brother lives in London. And there was an article that came out and it was kind of a tongue in cheek thing. Okay, five things to do facing this terror floor on bourbon and American whiskey and I think one of the points was make jack daniels popsicles and last longer. I think people are coming up with ways in which to survive this period of time, I think will will survive, although i've i've screamed about it enough for the past. 36:39 So I want to ask a question is about the old forester brand and kind of where you see it. 36:45 You've probably heard of finishing beer using whiskey barrels, but Michigan distillery is doing the opposite. They're using beer barrels to finish their whiskey. New Holland spirits claims to be the first distillery to stout a whiskey a folks at Rock house whiskey club heard that claim 37:00 Had to visit the banks of Lake Michigan to check it out. It all began when New Holland brewing launched in 97. Their Dragon's milk beer is America's number one selling bourbon barrel aged out. In 2005. They applied their expertise from brewing and began distilling. At beer barrel finished whiskey began production 2012 and rock house was the club is featuring it in their next box. The barrels come from Tennessee get filled with Dragon's milk beer twice, the mature bourbon is finished in those very same barrels. rack house whiskey club is a whiskey the Month Club on a mission to uncover the best flavors and stories from craft distillers across the US. Along with two bottles of hard to find whiskey rack houses boxes are full of cool merchandise that they ship out every two months to members in over 40 states. Go to rock house whiskey club com to check it out. And try a bottle of beer barrel bourbon and beer barrel rye use code pursuit for $25 off your first box. 37:55 So I want to ask a question is about the enforcer brand and kind of where you see it. Do you see it as a 38:00 An everyday category premium category in are you doing anything to kind of elevate into a premium category? Well, for sure, I think it's a great question. And it's the one we wrestle with most regularly 38:15 is, you know, one of the wonderful aspects of the brand, if you talk to anybody that's been drinking it for a while, or that's familiar with it. 38:24 It's so accessible, you know that it's a great value bourbon, and, and I think that's something that is core to that brand DNA. And so maintaining that accessibility, both in the flavor profile and the price point. It's part of how we look at brand building for old forester so that's always going to be a thing. 38:46 Now, recently, we've been we've had some success with the introduction of whiskey row, which allows us to play in price points that are, you know, attractive, you know, these are $40 and above price points. There's a ton of 39:00 consumer interest in those price points and I think if you create a bourbon that's worth that price, or even considered a value at that price, it's a special place to be. So I think we'll always try to look for ways even at $40 and $55, or even looking at birthday bourbon, which is basically 100 bucks. Now, that's still a good value for a 12 year old, you know, 39:22 a highly allocated bourbon that you know, is got a recommended sales price at 100 bucks, it's hard to find it for that, but 39:31 know that that's, I think that's, that's part of, you know, what we look at and in our strategy so I'll say that, you know, if we take a look at some of the, of the releases of the last two or three years of what's really hit the mark, and in our community, old forester has been right there in the thick of it. The 2018 birthday bourbon, has probably the best birthday bourbon of the past decade. The 39:58 camera should have some 40:00 By the way, me a bottle. But I think you know, you never gone well you all. 40:08 But I mean, everybody really regarded the 2013 is one of the best. Yeah, it was very good. And then then the old forester 1920 is fantastic. Yes. And I look at i and i look at, you know, what has changed within your within your team. 40:23 And I think I feel like Jackie, and you may be a moral compass it like have happened. I feel like you've got somebody inside, you know, who's doing a great job of selecting stuff for you. So what Yeah, and I've also noticed that you walk around here, this is probably the most diverse distillery in the state. 40:49 You see more diversity, see more women, more people of color here, and I applaud you for that. But talk, talk us through your team and who's actually you know, picking 41:00 What what's going into the bottle right now? Yeah, well, I mean, I mean so Chris Morris is the continues to be our master distiller and leads the innovation. 41:11 You know, one who works at this distillery is you know, he's a big part of making sure what's coming out of here. Tastes like what we've got at Brown Forman distillery where the vast majority of old foresters made. Jackie's came on board I think about three years ago, right when I came on board, she was one of the first people that kind of was on our radar screen and the first person I think I hired as when I took over. 41:39 And there's no question that she has had an impact on how we talk about these brands, how we present them both in flavor and in kind of the copy and the positioning of them. She's allowed us to think differently about innovation. I think she's worked really well with Chris 42:00 And helping kind of you've got these two characters, two individuals that are really good at what they do that have I think fairly 42:13 I mean, they I think they just have they they have very well refined palates. Basically what I'm hearing is Chris and Jackie go into a room, and they're fighting over a barrel. And Jackie's winning the fights right now. You know, I wouldn't say that I would say I mean, I mean, if it did come down to a physical battle, I would put my money on jack. 42:34 But I think that they work well together now and Jackie, I mean, look, the birthday bourbon, how we proofing some of this stuff. I mean, she's really the the brains behind president's choice. 42:47 You know, it's we are lucky to have her and and she had a great impact. Do you take a little bit of a bit bill Samuels approach, or at least what he used to say is like, I don't mess with the whiskey. Do you? You let people kind of 43:00 make the decisions on what's in the bottle and you just kind of official Yeah, yeah, yeah, yeah, yeah, 43:05 I'm a great consumer. Yeah. 43:08 And and I'm proud of my, you know being a good long time responsible consumer. 43:14 But I mean, since I've been in this job I've probably spent more time thinking about, you know, my palate and like, frankly my biggest problem with you know, being like a whiskey taster is that I just don't have the reference points like I don't know what a scone Welcome to the crowd. 43:33 Like I can't Fred starts revealing or like, Yeah, he's got he's got his t shirt on it says like got marzipan. Yeah. 43:42 I don't know. I mean, I just so I mean, I feel like I've got a sense of what I like But yeah, I mean, Jackie's I can feel it yet figured out what consumers would like. Yeah, yeah. You know, 43:54 and there's frankly there's just people that are you know, it's in their DNA and 44:00 They've worked really, really hard to develop a palette that's responsive to liquids that they're tasting. And we've got some really good people at that, that do that here. But there's a little bit of responsibility your shoulders because there's another bottling called president's choice, that kind of falls within your realm. Now, I can talk about that more involved with that. But, you know, 44:24 Jackie, narrows it down to a point where it's hard to make a bad decision. Yeah, it really is. And will you were part of the first one I've leaned into, you know, a lot of really good. I know. 44:41 We all we all certainly looking around the room and look at how people are responding. But I mean, it was it was, it was interesting, you know, and, look, I'm still learning you know, frankly, you don't want me picking going out there. And, you know, you've got to understand where the barrels are and why those are 45:00 barrels would possibly taste different than another barrel. Certainly as you kind of fluctuate the proofs around, you know, it's easier for me to kind of taste stuff that's below 110 proof and get a sense of, you know, the character of that whiskey. But 45:18 yeah, I mean, I, I'm not the whiskey. 45:23 I want to I want to talk a little bit about that culture of brown Forman, you know, so you have three really prominent, you know, arguably all three iconic American whiskeys and jack daniels, Woodford Reserve, old Forester, and it feels like within the company, it's a little bit like University Kentucky versus University of Louisville. Like there's like a rivalry rivalry with within the company. would you would you do you see that or are you too close where I think Fred's creating one. 45:59 I have never 46:00 Done. Yeah, no, I I don't look I mean, the one thing you recognize any if you're fortunate enough to have a brand in your portfolio that's jack daniels or anything remotely close to that. It's a benefit. There's no doubt about it, you know it in so many different ways it's even hard to put into words opens a lot of doors I mean, it sure does and but they don't have a president's choice jack daniels you know you can hang your hat on that 46:29 they have a Sinatra Yeah, they got great they got a great portfolio I mean what if it's got a great portfolio you have to because 46:38 Woodford does you guys kind of share some some barrels you know, they you know, the warehouses Do you ever have to fight for barrels? Or do you already have everything kind of allocated to you within the company we have we need? Yeah, yeah. When will you be closer to like 100% of production here. Never. 47:00 They'll always be you'll always have a little share a little still time at Shively. Oh, for sure. I mean, that's Yeah, I mean, we have the capacity to do about 100,000 cases here. The brand's already, you know, everything all included is over 200,000 I think and so we're, we're, we're, you know, 47:19 we're growing so the majority will continue to come out of Shively. 47:24 Another question I cannot bring up is the statesman. Right? What kind of impacted old forts or statesman and aligning yourself to a movie? kind of have it as an impact on the business? 47:36 Interesting question. Yeah, so that was a little bit out of left field, right. It's not you know, if you look at how we've innovated or come up with products, it's been basically using our, our history to drive that and we had, you know, a really unique shot, that brands of this size with the kind of awareness we have would never get and we jumped at it and it basically 48:00 We took a brand that didn't really exist, and we put it on the market. And so that's, you know, close to 10,000 cases in under 12 months. And it was a, it was a huge impact for us. It You know, 48:13 it got us new points of distribution, all of a sudden, we're in all these amc movie theaters and, and around the introduction of that film when it came out, and we're doing, you know, some menu development in those places. And so, you know, 48:26 we got, we had a great partnership going with total wine, they got behind the product, and so it opens a bunch of doors, it allows you to talk for one, it you know, 48:37 that that movie itself has such a huge following in the around the world, that I think it probably gave us an avenue into consumers that would never ever buy a bourbon, or old forester for sure. But they love the movie and they see z and the cast drinking and they're like, well, geez, I gotta try that and wonder what that's all about. And so you get your already 49:00 Kind of as a recruitment tool it's wonderful market like Korea where we're nowhere we really don't have any product if it's there it's come through duty free in some way shape or form. 49:11 That's the number King's been was the number one movie in the country historically, it's the biggest movie. It's there like Star Wars. And that's weird. You explain I know I have no idea. No idea. But I mean, and so all of a sudden, you know that our Korean markets call and say hey, we got to get some of this stuff. So we're like getting pallets of it and flying it off to Korea. So that's available in the market there and you know, if you look on you know, I follow whatever old forester on Instagram and so I'll see a lot of these Instagram posts from Asia 49:46 as tax days when Yeah, exactly. Yeah. And then the kind of what you know, Campbell from, 49:53 from a historical perspective, that was very big for bourbon like I I'm glad to hear that. It in it. 50:00 was a success for you but from a category perspective, if you look back to the 1960s you know James Bond really started dictating what a lot of people would drink from a spirits perspective. You would start seeing people go to white spirits over brown spirits in large part because he wanted a martini shaken but not stirred. And so to see bourbon to continue to have this pop culture presence and madmen Boardwalk Empire the state's been that's a huge play for continuing to capture consumers are you will? Do you have a strategy, you know, to do more than just the statesman. I mean, are we going to start seeing you when 50:36 some TV series or anything like that? I mean, look, our strategy is like, be lucky. And and so I approached us about it. Yes. 50:48 So there's a show that just started I think on 50:52 Amazon called the Romanovs and so they reached out to us and they needed a, you know, a period type of a decanter. So 51:00 Grab them one of our old holiday decanters. And they use that in the TV show. I have not seen the show. But I mean, you know, you're always getting these types of opportunities. This movie came out recently called, like, father was like a huge hit on Netflix. And that movie has old forester in it and Woodford Reserve in it. And that was something that just came around because, you know, somebody knew somebody and they needed a, you know, some Bourbons for the scene and turned out that movie did really, really well on that Netflix platform. So a lot of people saw it and, and I think, yeah, you look for opportunities to do that all the time. It's a great tool. It's fairly inexpensive and it gives you a huge audience if it turns out to be a hit show or hit movie. Alright, so are you a movie buff by any means? I like movies. So if you were to do a movie tie in and have old forester being anything, what would it be past or present? Oh, gosh. Oh, good question, man. I mean, you already said Star Wars. So I don't think I'm 52:00 Lucy sitting there, oh, he's afraid that star wars are handled it. Like, you know, it's it's tough because movies I like are a little darker and so you don't always want your product feature 52:15 darkness 52:17 like like Unforgiven you know, okay, I love that movie, you know, but pretty dark, you know. And and so that that's a tough one. I mean, I look, I think it you know to me, jack daniels is the example of great products showing up in great scenes of great movies that are unforgettable. I mean, whether it's Animal House or any Paul Newman film, I mean, that that jack daniels is by these heroes and villains by their sides, and it's, they become it becomes part of the character and I so I think that's what's important that if you're going like we're with Matthew Vaughn and King's Men mean he really built a big portion of his movie, around the 53:00 idea of distillers from Kentucky. And that's pretty spectacular. I mean, each of the his characters were, you know, had a very specific trait and they were, you know, associated with a particular style or a whiskey or a tequila or whatever it was. And it made sense. I mean, the story when we got into the how we got old forester that was that is that he actually referenced as he was kind of given us the short stick on it that look, this is like 1919 pre prohibition and he goes on and fit in. So he finished his telling me the story. I was like, hey, look, you mentioned pre prohibition. Is that why? Why would you know about that? It's like, well, I just need something if these guy if the the agency was started in 1919, Kingsman, right, you know, on the heels of the First World War, you know, 53:50 that would have been around 1919 so have been pre prohibition. So I think you need to have this, like look, the brand new want to do it with that is old forester. We're the only brand that's been around before 54:00 During and after prohibition is like you're right, I'm going to do with old forester and so just fit his story and I think that's when these things work well, and it's something like that. I mean, do you have to 54:11 how does how does it work? are they paying you a royalty? Are you paying kind of like a get in any of that? 54:20 He's because he's not going away to expand the Ascot business. 54:25 By the way, 54:27 I did their main, the guy 54:31 who plays The Big Lebowski, what's his name? 54:34 is 54:36 Jeff Bridges he weren't asked God in the film. He was here for Derby. Who's the worst Fred minute this guy? 54:45 Is that you said there's only three people in the world. It's still women. Yeah. So now we got two of them. Got to find that third. Yeah. 54:51 Guys, some random winemaker in France. 54:55 And so there's kind of like one last question that we got to do and just part of the service of this is you 55:00 You know, you'd mentioned the history of this building and being able to be at the place where we're George had his own office and stuff like that. We're actually sitting in his office. Oh, can see that photo right there. That's him and whether 55:16 that's him sitting back there leaning in the chair. Oh, it's amazing. Is there a cool windows? Is that a Samsung or an iPhone? It's an iPhone. 55:24 I think it's a Canadian, Blackberry. 55:27 Pony Express. 55:29 But the how because I guess we everybody kind of wants to know is either I'm sure you've looked it up in the family tree like how far away You're moved from the gene pool of George himself. I'm George Garvin. 55:43 Fifth Generation fifth generation so as your great great, great grandfather, okay. Yeah. Now the internet. The funny thing is that So Mike is gonna want to swab your cheek later 55:54 on a test we're going around right now. So we're going to get the 23andme this done the 56:00 So my dad was a George Garvin brown the third. I was born in 67. 56:09 My grandfather, George Darren Brown, the second passed away in I think 69. And so my brother was born in July of 69. And he was named George Garber on the fourth. So you can imagine, as the eldest child, why, how come I didn't like Hamlet? 56:33 How come I don't get the loom? The Roman numeral, you know, and so you end up there. I mean, the reason was, is that I think it's a little distracting when you've got three gardens running around the same kind of household. And my grandfather just passed away and my my, you know, my mom, my dad had got my my brother and so that was a nice tribute to him. So yeah, we're so he's my great, great grandfather. real cool. Well, yeah, definitely a good story. And I want to say also 57:00 So thank you again for taking the opportunity in time to come on the show and tell us your story. The history. More about statesman. I think it was your favorite movie. Yeah, then yeah, yeah. So that movie was cinema, movie tickets, and then we'll go watch a deep dark mystery movie or something. I would like to say that I think old force would fit very nicely in the hustler. But yeah, was actually centered around a lot of bourbon. Oh, yeah. It wasn't here. He was a he was a wholesaler. Yeah. He was a wholesaler. And he was like a big he came down to Kentucky for tournament. Yeah, I'm getting hammered on JT is brown eight year old and it was eight year old bourbon that that drew him in. So it's a Seattle thing. For sure what a fit there. I was thinking like Lieutenant Dan in Forrest Gump would be a perfect fit. Yeah, I know that Lieutenant Dan needed rock get stuff. Yeah, he didn't want anything in quality. He just wanted to get hammered. Very true. Yeah, yeah, what do I know? I would just say like something like Jurassic Park, just like running through the rest of the fields at the bottom portion here and I can see it right. 58:00 Yeah something like yet the short Art Museum Park 58:07 Well, thank you i this is a lot of fun. I appreciate you guys having me always a pleasure. Absolutely. And you know people want to learn more about you they can Google apparently there, you know getting the Wikipedia and fix all the stuff that I was getting incorrect. I'm very nice if there's anything I mean Wikipedia. You'd be surprised most of what's good. Yeah. Most of it. 90% Yeah. But make sure you also you follow actually, you should come to the old forester distillery distilling company here downtown, go and take a tour. It's a great experience. They've got literally everything here. They've got bottling, they've got Cooper fridge, they've got distilling, they've got a barrel warehouse, you mean you name it, the lady salary? As you can see, get lit on fire. It's it's the coolest elevator experience you'll ever see. There's an elevator here at the old forester distillery that I would say rivals something Disney. It's a fantastic elevator ride. I'm going to say Charlie mention 59:00 aka flattery, something like that I was gonna rival that one too. I haven't seen that in a while. I mean, you know, it goes up it goes, maybe it goes in there like can have like, Charlie Chocolate Factory bourbon ball with old forester. We're thinking, now we're thinking. So make sure you go you check that out follow bourbon pursuit, as well as Fred Minnick on Facebook, Twitter and Instagram. And also, if you haven't done so yet, subscribe to bourbon plus, because there's a lot of great news stories that come out through their great magazine. It's thank you again, just great imagery and everything like that. But if you also like what you hear, support the show patreon.com slash bourbon pursuit, because without you the show, it would be very tough to keep going. So we want to say thank you, for everybody that helps support the show to do that, as well as all the questions. I mean, some of the questions we asked, are actually from some of the Patreon supporters out there today, all the show suggestions, questions, feedback, we've listened to you all, and we asked, so we really appreciate everyone listening and keep those comments. And, Fred, good to see you, man. Always a pleasure to see you. Thank you. So we'll see you next 1:00:00 Cheers Cheers.

Steve and Cas meet up with Kris and Kate from Barrels & Mash and Tom Johnson from the Aroma Academy at the historic Brown Hotel in Louisville, Kentucky. We talk about the aroma kits that Steve is such a fan of, and Tom tests our nosing skills.

Join Travel Brigade in Louisville for an episode focusing on the town’s dining and beverages. We’ll pick up the Bourbon Trail right in downtown Louisville at the Evan Williams Experience and visit the historic Brown Hotel to try one of the famous “Hot Brown” dish. We’ll also talk about how to make a great Mint Julep and tell you where to find Derby Pie in the hometown of the Kentucky Derby. Enjoy the trip! Follow us on Twitter and Instagram @TravelBrigade.

Everyone knows that gay men sleep with men, and straight men sleep with women. Right? On this week's show, we learn it’s not always that simple. Today we’re listening back to a conversation we had with Dr. Joe Kort. He’s a sex and relationship therapist based in Detroit, and when we talked in September 2013, he’d just had an article published at the Huffington Post about why straight-identified men sometimes have sex with other men. In it, he shares a whole list of reasons why this phenomenon might happen. These reasons are by turns predictable (they’re in prison with no access to women), poignant (they seek to replace the affection they didn’t get from their fathers), hilarious (narcissism!) and taboo (we’re pretty sure this was the first time the word cuckholding has been uttered on Strange Fruit). It was a fascinating conversation and Dr. Kort shed some light on a lot of things. (NOTE: This conversation includes some blunt talk about human sexuality, and some discussion of sexual abuse —if that’s not something you can listen to, consider sitting this one out, and we'll see you next week! ♥) To close out today's show, labor historian Toni Gilpin shares a little-known story from 1940s Louisville. A local chapter of the United Farm Machinery workers organized at Louisville’s International Harvester plant in the late 1940s, and began advocating for racial equality both inside and outside of the plant. Their efforts would lead to an entire factory of mostly white workers walking off the job to protest the unfair treatment of their African American colleagues. Outside the factory walls, union members tried to desegregate the Brown Hotel and Cherokee Park—both whites-only at the time—and were met with violence and forcible removal by police.

Labor historian Toni Gilpin will make two appearances in Louisville tomorrow to tell the little-known story of a local labor union that was ahead of its time. A local chapter of the United Farm Machinery workers organized at Louisville's International Harvester plant in the late 1940s, and began anti-racism activism both inside out outside of the plant. Their efforts would lead to an entire factory of mostly white workers walking off the job to protest the unfair treatment of their African American colleagues. Outside the factory walls, union members tried to desegregate the Brown Hotel and Cherokee Park—both whites-only at the time—and were met with violence and forcible removal by police. Gilpin spoke with Kaila Story of WFPL's Strange Fruit about the work of Local 236. She will appear tomorrow afternoon at the University of Louisville and tomorrow night at the National Association of Letter Carriers.

Dr. Doukas welcomes everyone to Louisville for the PRIME national conference, May 10th and 11th, 2012. Held at the Brown Hotel in downtown Louisville, this event brought together educators, accrediting bodies and students to discuss the role of professionalism in medical education.

Jerry & Tracy discuss Louisville's Brown Hotel, Seelbach Hotel, Brown Theater and the Louisville Palace.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy