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35 episodes with dave jennings
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3 episodes with dave jennings
2 episodes with dave jennings
2 episodes with dave jennings
2 episodes with dave jennings
Send us a textWe're welcoming our old pal Dave Jennings back to the TIMBP world this week, who's got a fresh new brand to share with all of us! Created alongside his father and already going under some massive changes, the Caleb's Crossing family of whiskeys is sure to bring a new and exciting flair to the bourbon, rye, and even wheat whiskey drinker in your life. David's passion for bourbon and the spirits world is evident in his craft and conviction in creating these classic yet innovative products for everyone in the whiskey world. Enjoy our conversation with Dave and find a bottle of Caleb's Crossing at bourbonoutfitters.com. Thanks so much to DJ for joining us on this week's episode and enjoy!Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show
Dave Jennings lives in Los Angeles, USA and is a member of the Christadelphian Church or ecclesia that meets at Simi Hills. Dave is currently the editor of The Christadelphian Tidings – a Christadelphian Magazine and online publication. He joins Wilderness Conversations to discuss the current work of the publication and the exciting new opportunitiesContinue reading "97 The Tidings – Dave Jennings"
President Donald Trump was sworn in for his second term to lead the U.S. and there's no shortage of outrage. He even took hits from an Episcopal Bishop, a devoted Never Trumper, delivering her political sermon from the altar while Trump and V.P. JD Vance just had to sit and absorb it.Terry Meiners, Paul Miles, and Dave Jennings pore over the day's news
Welcome to another episode of The Savvy Dentist Podcast Summer Series. We're going back into the archives, rummaging through the vault, finding the best bits of the best episodes and we're taking those vignettes and those snippets and we're combining them together to form one single episode around a particular theme or topic. And the topic for this episode is creating great business systems. Every business on the planet needs great systems, and dental practices are no exception. But what does great systems mean? Well, most people have their systems documented sitting up in a folder somewhere on a bookshelf gathering dust and no one ever follows them. So for us, great systemisation involves not just documenting the systems, but having those systems followed by all your team. And when you get this right, what's going to happen is your patients are going to have the most amazing experience within your practice. They're going to have the best possible clinical care, they're going to receive the best possible customer service, and they're going to be raving fans about your practice. On top of this, when you have new team members, you're going to onboard them faster. In this episode of The Savvy Dentist Podcast you're going to hear from Verne Harnish, the author of scaling up. You're going to hear from Dr. Glenn Richards, who is the founder of greencross vets. One of the sharks on shark tank. You're going to hear from Dave Jennings who wrote the book systemology. Your life is going to get simpler, easier, and better because you have great systems in your practice. [03:03] - How To Scale Up Successfully with Verne Harnish (episode #47) [08:03] - Simplify and Scale Your Practice – Marissa Roberts (episode #392) [14:38] - Scaling Up with Greencross Vets Founder Dr Glen Richards (episode #385) [20:12] - How to Scale your Practice Predictably – Peter Mohr (episode #376) [28:39] - Systems that Actually Work – David Jenyns (episode #261)
Terry Meiners, Tony Vanetti, Dave Jennings, and news anchor Joe Lincoln chop up the day's news. With a deep freeze paralyzing Louisville, Nikki Glaser lit up the Golden Globes, cussin' Joe Biden doesn't care anymore, YOU'RE FIRED FOOL, Calipari whining, and the worn out celebrity cry NOBODY RESPECTS ME.
With Louisville metro under 11 inches of snow and ice, Terry Meiners, Tony Vanetti, Dave Jennings, and Jay Cardosi gathered in a warm WHAS studio to sift through the day's news. Kamala had to certify Trump, UofL finally beat Virginia, UK pounded Florida, and Bob Kraft still needs a rubdown coach.
**FREE BONUS EPISODE** Subscribe now to access dozens more Räw episodes on Apple Podcasts, or sign up today at patreon.com/rumpchat As original members of the Bad Company Rodeo crew, Bronco Dave Jennings & Ace Lloyd were there for all of the wild antics. On this unprecedented 2.5-hour RümpChät Räw, they explain the origins of the legendary company and recall some classic stories from the glory years!!! Plus, special guest Boyd Polhamus stops by to spin a few Bad Company yarns of his own. Subscribe now to access dozens more Räw episodes on Apple Podcasts, or sign up today at patreon.com/rumpchat
Send us a Text Message.On July 30th, the Giants began training camp with a 9-7 drill focused on the running game, where the offense excelled, particularly with Daniel Bellinger sealing the edge for significant runs, while Dexter Lawrence did not participate. In 1-on-1 drills, Andrew Thomas shined, with Aaron Stinnie, Josh Ezeudu, Jermain Eluemenor, and Jalen Mayfield also performing well. Defensively, Jordan Phillips, DJ Davidson, Rakeem Nunez-Roches, Timmy Horne, Jordon Riley, Azeez Ojulari, and Brian Burns had notable performances. Daniel Jones threw a deep touchdown to Isaiah Hodgins, Tommy DeVito connected with John Jiles for another touchdown, Andru Phillips secured an interception, and Tre Hawkins broke up two passes.During team drills, Gervarrius Owens intercepted a deflected pass, Nick McCloud had back-to-back deflections, Bobby Okereke and Timmy Horne made run stops, and Brian Burns almost intercepted a deflected pass. Brian Burns, Kayvon Thibodeaux, Dyontae Johnson, and Matthew Adams applied significant pressure. Wan'Dale Robinson and Dennis Houston made impressive sliding catches.On August 1st, the team practiced in shells and helmets. Daniel Jones completed his first four passes, including a notable one to Theo Johnson. Drew Lock connected with Jack Stoll, and Alex Johnson ended the first period with an interception. Bobby Okereke tipped a pass that led to Alex Johnson's second interception. Daniel Jones then completed a screen pass to Wan'Dale Robinson, followed by a big run from Tyrone Tracy Jr. and a 40-yard touchdown pass to Malik Nabers. Deonte Banks broke up a short pass, and Bobby Okereke's tipped pass resulted in an interception by Dyontae Johnson. Daniel Jones nearly connected with Jalin Hyatt for a touchdown, and Devin Singletary capped a drive with a touchdown run.The Giants also held private workouts, likely for offensive linemen. Fan Fest and the Annual 5K are set for September 6th and 7th at MetLife Stadium, featuring autographs, panel discussions, historical exhibits, and a drone light show. The Top 100 Giants from 60-51 were announced, including Jumbo Elliott, Victor Cruz, Ray Wietecha, Ward Cuff, Mark Collins, Tom Landry, Steve Owen, Dave Jennings, David Diehl, and Ottis Anderson.Brian Daboll expects rookie tight end Theo Johnson to emulate Rob Gronkowski's performance. Dane Belton is the front-runner to start alongside Jason Pinnock at safety, although Tyler Nubin is a strong contender. Madden 24 ratings were released, with Darius Slayton rated 78, Allen Robinson II and Malik Nabers at 77, and various ratings for offensive linemen and defenders, with Andrew Thomas leading at 89.#giants #nygiants #giants100Support the Show.All Episodes are shot LIVE with fan interactions on Youtube, Facebook, Twitter, & TwitchSponsor the show at: https://www.buymeacoffee.com/2giantgoofballsInterested in starting a podcast. We recommend using buzzsprout: https://www.buzzsprout.com/?referrer_id=2012368
Podcast: ICS Pulse PodcastEpisode: Ep. 45: Steve Carroll and Dave Jennings on building automation cybersecurityPub date: 2024-04-09In the modern, interconnected environment, almost everything is vulnerable to cyberattacks, including the buildings in which we live, work and play. In this edition of the ICS Pulse Podcast, we talk to Steve Carroll and Dave Jennings of Salas O'Brien about how to protect building automation systems and why standards are needed.The podcast and artwork embedded on this page are from Industrial Cybersecurity Pulse, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
Podcast: ICS Pulse PodcastEpisode: Ep. 45: Steve Carroll and Dave Jennings on building automation cybersecurityPub date: 2024-04-09In the modern, interconnected environment, almost everything is vulnerable to cyberattacks, including the buildings in which we live, work and play. In this edition of the ICS Pulse Podcast, we talk to Steve Carroll and Dave Jennings of Salas O'Brien about how to protect building automation systems and why standards are needed.The podcast and artwork embedded on this page are from Industrial Cybersecurity Pulse, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
Hi family, join us this Sunday, November 12, when we'll talk about what it's like to have our lives unexpectedly changed. Have you ever had plans for yourself, only to realize that God is taking you somewhere different? Our guest speaker will be Dave Jennings of Hope Church NYC, a great friend of our congregation. We look forward to seeing you at 10 a.m. at 360 Schermerhorn St. Children ages 5-12 are invited to join iGnite Kidz for their own church service, also at 10. ANNOUNCEMENTS: A New Life in Christ class--leads to baptism and membership. .Five sessions, Sundays immediately after service. Starts Sunday Nov. 19. Zoom Bible study--"Holy Habits." What habits define God's people? Join us Mondays at 6:30 p.m. for this 4-week series led by Pastor Gus and Betsy Mitchell. Zoom meeting: 837 5461 9002. Passcode: 731840. Starts Monday Nov. 20. A Day of Delighting in the Lord--Sat., Dec. 2. All are welcome to this opportunity to participate in fasting, new ways of praying, and learning the power of the Psalms to help us work through the hard times of our lives.
VIP Boxing Bell 2 Bell Podcast With Steve Lillis & John Evans
Unbeaten Flyweight hope Samir Aftab joins Steve Lillis and John Evans on @VIPBoxingPromotions Bell 2 Bell, Ep128. Samir moved to 4-0 at the weekend and makes his debut on the quick-fire boxing pod. He talks about dreaming big and his idol Sunny Edwards. Samir also salutes Eddie Hearn for drug testing on Matchroom shows.Also, the mad success of training brothers Michael and Dave Jennings, can hype be a bad thing, Wardley v Adeleye and Zhang v Joyce rematch.
The Practice of the Practice Podcast | Innovative Ideas to Start, Grow, and Scale a Private Practice
Why is adaptability a cornerstone of successful leadership? Can you allow yourself to do something poorly to learn how to do it well? What... The post How to land big consulting contracts with Dave Jennings | PoP 689 appeared first on How to Start, Grow, and Scale a Private Practice| Practice of the Practice.
The Practice of the Practice Podcast | Innovative Ideas to Start, Grow, and Scale a Private Practice
Why is adaptability a cornerstone of successful leadership? Can you allow yourself to do something poorly to learn how to do it well? What... The post How to land big consulting contracts with Dave Jennings | PoP 689 appeared first on How to Start, Grow, and Scale a Private Practice| Practice of the Practice.
In this HCI Podcast episode, Dr. Jonathan H. Westover (https://www.linkedin.com/in/jonathanhwestover/) talks with Dave Jennings about his book, The Pit of Success: How Leaders Adapt, Succeed, and Repeat. See the video here: https://youtu.be/WynQuh7WG-4. Dave Jennings (https://www.linkedin.com/in/davejenningsleadership/) is co-author of the #1 WSJ Best Seller The Pit of Success: How Leaders Adapt, Succeed, and Repeat and president of Learnable Solutions, a training and consulting firm. His PhD research focused on change resilience. Dave makes change easier for leaders, teams, and organizations. Please consider supporting the HCI Podcast on Patreon: https://www.patreon.com/user?u=69688020. Please leave a review wherever you listen to your podcasts! Check out the Human Capital Innovations (HCI) Academy: Courses, Micro-Credentials, and Certificates to Upskill and Reskill for the Future of Work! https://hciacademy.talentlms.com/. Check out the LinkedIn Alchemizing Human Capital Newsletter: https://www.linkedin.com/newsletters/alchemizing-human-capital-6884351526333227008/. Check out Dr. Westover's book, 'Bluer than Indigo' Leadership, here: https://www.innovativehumancapital.com/bluerthanindigo. Check out Dr. Westover's book, The Alchemy of Truly Remarkable Leadership, here: https://www.innovativehumancapital.com/leadershipalchemy. Check out the latest issue of the Human Capital Leadership magazine, here: https://www.innovativehumancapital.com/hci-magazine. Ranked #6 Performance Management Podcast: https://blog.feedspot.com/performance_management_podcasts/ Ranked #6 Workplace Podcast: https://blog.feedspot.com/workplace_podcasts/ Ranked #7 HR Podcast: https://blog.feedspot.com/hr_podcasts/ Ranked #12 Talent Management Podcast: https://blog.feedspot.com/talent_management_podcasts/ Ranked in the Top 20 Personal Development and Self-Improvement Podcasts: https://blog.feedspot.com/personal_development_podcasts/ Ranked in the Top 30 Leadership Podcasts: https://blog.feedspot.com/leadership_podcasts/
Bill Horan talks with Dave Jennings, author of THE PIT OF SUCCESS. Dave will discuss what the "pit of success" is, where does the "pit of success" come into our journey to success, why he says the brain is wired to repeat, and why the "pit" begins with an "oh no" moment.
https://davejennings.com/PATREON: https://www.patreon.com/minddogtvTRUE FIRE GUITAR MASTERY: http://prf.hn/click/camref:1101lkzyk/pubref:minddogSponsors:Oddball https://shareasale.com/r.cfm?b=1763361&u=1659788&m=109984&urllink=&afftrack=https://ada6fetbh2x45nefxism5wyv3r.hop.clickbank.net/?tid=MINDDOGTVhttps://podmatch.com/signup/minddogtvhttps://mybookie.com Promo Code minddoghttps://record.webpartners.co/_6_DFqqtZcLQWqcfzuvZcQGNd7ZgqdRLk/1https://apply.fundwise.com/minddoghttps://myvitalc.com/minddog. promo code minddogtvhttps://skillbuilder.academy/dashboard?view_sequence=1601856764231x540742189759856640&promoCode=MINDDOG100OFFhttps://shareasale.com/r.cfm?b=599839&u=1659788&m=52971&urllink=&afftrack=https://enticeme.com/#minddog
Most of these titles are available as videos from our site https://cdvideo.org Visit and Subscribe to our other main podcast here...https://cdvideo.org/podcast https://www.podbean.com/podcast-detail/ku3h2-a6b6f/Christadelphians-Talk-Podcast https://podcasts.apple.com/gb/podcast/christadelphians-talk/id1448751691 https://christadelphianstalks.podbean.com/ https://anchor.fm/Christadelphians-Talk other thoughts on our site here https://bibletruthandprophecy.com/category/thought-for-the-day-2/ Part of the Christadelphianvideo.org network Visit our audio site http://christadelphianstalk.com/ --- Send in a voice message: https://anchor.fm/christadelphians-talk/message
The Pit of Success: How Leaders Adapt, Succeed, and Repeat Show Guest: Dave Jennings Leaders must routinely face challenges that are beyond their experience. In this space, they feel lost, confused, and overwhelmed. These doubts are shared by leaders across the globe but it is not “leader-like” to discuss such issues. Yet, leaders are not in their job because they have all the answers. They are on the job to find answers. According to author, Dave Jennings, when people understand The Pit of Success their burdens are lifted and their ability to learn and succeed is increased. By learning to navigate The Pit of Success leaders gain confidence, find answers, and deliver results faster and with less anxiety. Join us as Dave shares how his new book, The Pit of Success, provides leaders with the mindset and skill set to do things they do not know how to do. It gives them principles for managing progressively difficult challenges throughout their career. It also gives them peace of mind that they are not the only ones experiencing these doubts. No longer do leaders need to wonder if they are good enough to face the challenges in front of them. What they need to do is learnable and The Pit of Success shows them how they are fully capable to succeed in their demanding situation.
May 17, 2021 Innovation Leader Scott Kirsner and WSJ #1 Selling Dr. Dave Jennings
“People don’t have such firm stances on whiskey as they do other things.” We have the honor of sitting down tonight with the lesser-known rock legend, author of American Spirit, resource of all things Wild Turkey - Mr. Rare Bird 101 himself - David Jennings. @rarebird101 - Instagram @rbird101 - Twitter - Bourbon Pursuit - https://rarebird101.com/2018/09/06/bourbon-pursuit-adventures-in-whiskey/ - Bourbon Pursuit Roundtable - https://www.youtube.com/watch?v=ILIXEpyIQGQ - Drew P Whiskey WILD TURKEY - https://www.youtube.com/watch?v=1LwH92AevZE&t - https://wildturkeybook.com/ - “How Wild Turkey “Funk” Became a Whiskey Geek Obsession” https://punchdrink.com/articles/how-wild-turkey-bourbon-funk-became-whiskey-geek-obsession/ https://rarebird101.com/ wildturkeybook.com tweetdrams.com https://www.patreon.com/rarebird101 Want to get more Entry Proof action and join the Neat Nation? Subscribe to Drew P. Whiskey on Youtube for more discussions, education, whiskey breakdowns, and live streams. Enjoy the content? Please subscribe, rate, and review us on iTunes or podcast platform of your choice. Want to support the channel and get exclusive perks for doing so? Consider supporting the show on Patreon. https://www.patreon.com/entryproofpodcast Beat Provided By https://freebeats.io Produced By White Hot
How do leaders adapt through change? Learning to familiarize yourself with uncomfortable situations can provide clarity and movement in the right direction. Joining us is Leadership Consultant and best-selling author Dave Jennings. Together we dive into what it really feels like in the Pit of Success. Learn more about your ad choices. Visit megaphone.fm/adchoices
Welcome to the Episode 15 of Podcast: Reedy, Set, Grow with Trish Reedy!Our guest's name is Dave Jennings. Dave is the Broker/Owner of KC Skyline Realty, LLC in downtown Kansas City. He is licensed in both Missouri and Kansas and specializes in the Downtown Kansas City area. As a resident of downtown Kansas City, he has watched revitalization in his own neighborhood and sees many great things to come. The proximity of great restaurants, the Sprint Center, the Kauffman Center for the Performing Arts along with a number of special events in downtown throughout the year makes downtown Kansas City a great place to live. ===================== IF YOU THINK THIS VIDEO CAN HELP SOMEONE ELSE, PLEASE SHARE! PLEASE SUBSCRIBE TO MY CHANNEL Follow and connect with us here for more cool stuff: Instagram: https://www.instagram.com/trishreedymortgage/ Facebook Page: https://www.facebook.com/trishreedymortgage Twitter: https://twitter.com/trishreedyLinkedIn: https://www.linkedin.com/in/trishreedy/ About the Host – Trish Reedy Trish Reedy has been a mortgage lender since 2010, having helped more than 800 families with their home financing. She is committed to serving her home buyers and realtor partners with proactive communication, realistic expectations and low interest rates. She has been awarded the Five-Star Professional Award for mortgage lenders seven straight years. If you feel that your loan officer does not meet your expectations, call Trish at 913-271-2368 or email Trish@TrustedLendingCenter.com to find out how Trish and everyone at Team Reedy can help you achieve your business goals. Best Regards, Trish Reedy https://trishreedy.com/
Today we are listening to an exhortation from Dec. 6th of this year from Bro. Dave Jennings that was given over Zoom to the Verdugo Hills Ecclesia. Thank you for listening, God bless, and talk to you next week. Send talk suggestions or comments to: GoodChristadelphianTalks@gmail.com For Show Notes, visit our website: Anchor.fm/GCT Social Media: Facebook | Instagram | Twitter
Coach Dave Jennings has been the golf coach at Central Alabama Community College (CACC) in Alexander City, AL since 2001. He has built a powerhouse Championship-winning NCJAA program, and produced a number of players who have made their way to the Professional Tours around the globe. A Golf Coaches Association of America (GCAA) Hall-of-Famer, Coach Jennings shares tips on how you can lower your scores without much bother. He addresses: Aggressive and Defensive Putting, Holing out successfully, Distance Control, Fairway-finders off the Tee, Positive Practice Regimens and Pre-shot Routines.
Leland, Dave Jennings, Tony Vanetti & Will Clark
Leland, Dave Jennings, Tony Vanetti & Ian Vertrees.
Leland, Dave Jennings, Tony Vanetti & Gus Allen
Leland, Dave Jennings, Tony Vanetti & 97.5 WAMZ's Mike Rowe
This latest podcast is an evening address from the Rogue River Bible school 2019. The speaker (Brother Dave Jennings) addressed certain issues from within and without Ecclesial life, the growing trends relating to religious acceptance and worship, and offers sound advice on how to best preach God's word to those who are willing to listen.
Leland, Dave Jennings, Tony Vanetti & Gus Allen
Leland, Dave Jennings, Sasquatch, Tony "TNT" Tilford & Vadim Dale.
Leland, Dave Jennings, Gus Allen, Will "Sasquatch" Clark & 97.5 WAMZ's Mike Rowe
Leland, Dave Jennings, Tony Vanetti & Will "Sasquatch" Clark
Leland, Dave Jennings, Tony Vanetti & Will "Sasquatch" Clark
Leland, Dave Jennings, Tony Vanetti & 95.7QMF's Tony "TNT" Tilford.
Leland, Dave Jennings, Tony Vanetti & 95.7 QMF's Tony "TNT" Tilford.
Leland, Dave Jennings, Tony Vanetti & 98.9 Radio Now's Kobi.
Leland, Dave Jennings, Tony Vanetti & 97.5 WAMZ's Mike Rowe.
Leland, Dave Jennings, Tony Vanetti & 95.7 QMF's Tony "TNT" Tilford.
Leland, Dave Jennings, Daniel Farish & 95.7 QMF's Tony "TNT" Tilford.
Leland, Dave Jennings, Tony Vanetti & 98.9 Radio Now's Kobi.
Leland, Dave Jennings, Tony Vanetti & "Outback Jack" Vadim Dale
Leland, Dave Jennings, Tony Vanetti & Gus Allen.
Leland, Dave Jennings, Tony Vanetti & 95.7 QMF's Tony "TNT" Tilford.
Leland, Dave Jennings, Tony Vanetti & 98.9 Radio Now's Kobi.
Leland, Dave Jennings, Tony Vanetti & Gus Allen.
Bruce Russell and JoAnn Street both know their Wild Turkey distillation and family history like the back of their hand. Both have been brand ambassadors but are now transitioning to new roles. While JoAnn is developing the hospitality side, Bruce is learning the ins and outs of the distillery. This show dives into the personalities of these two as we discuss the effect of bringing fresh faces to the distillery and how they plan on keeping traditions alive. Show Partners: Barrell Craft Spirits blends cask strength, high quality spirits to explore the effects of different distillation methods, barrels and aging environments. Find out more at BarrellBourbon.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: Episode 186 we feature Pam Heilman of Michter’s Distillery 150 bottles remaining from 4 barrels of Pursuit Series This week’s Above the Char with Fred Minnick talks about fake whiskey. JoAnn, do you want to get into working in the distillery? Bruce, are they going to make you join the union? How are you related to Jimmy? How did you decide to get into the family business? Talk about being a female in whiskey. What does it mean to be new blood in the company? Tell us about your background and how it will help with working in the distillery. Did they have a daycare for you at the distillery when you were young? What is your favorite Wild Turkey product? Do you see yourself living in Lawrenceburg? Give us your typical brand ambassador spiel for 80 proof and 101. Tell us about Rare Breed and Kentucky Spirit. Why is 101 Rye important? 0:00 There's those 0:00 weird beetles that we got out here. 0:02 Yeah. Does that what does that mean that they're like stink bugs and know what they are? Yeah, yeah, at least that's what I know 0:16 that say that one for the blooper reel. 0:29 Welcome back. This is Episode 199 of bourbon pursuit. I'm one of your host Kenny. And to go through a little bit of news back on episode 186. We featured Pam Hyman of Victor's distillery. Pam talked about her extensive history working in bourbon that began at the Booker no plant. She's had a long tenured career and was named the master distiller Victor's back in October of 2016. However, last week, Pam announced she is retiring from actors, and Dan McKee will be taking over as the new master distiller. We wish him all the best in her retirement, and you can look forward to hearing her one last time when we release her interview with Fred Minnick at the Kentucky Derby museums legend series. It might be the worst kept secret in history, and I think it even gets a mention in today's episode, but the fourth wild turkey masters keep released titled Cornerstone will likely be a nine year old rye according to the filings with the TTP. The label describes it as the cornerstone as a Kentucky straight rye whiskey batch 0001 bottle at 109 proof aged a minimum of nine years and approved by Eddie Russell. However, we all sort of knew this was coming for a while. also kind of fun to note, if you go in a barrel, pick a wild turkey there is going to be a few ride barrels just for sampling fun. Just another reason to love those Russell's. We've had both our guests back on the Russell's family episode, which was 175. But this time, Joanne and Bruce get to have a moment in the spotlight. Both know their wives, Turkey distillation and family history like the back of their hand. We know this firsthand. Because on our last Russell's reserve barrel pic, we have Joe in actually giving us the tour for the podcast. And this show dives into their personalities. Because these two are very vibrant. They know what they're doing. And we discussed the effect of bringing fresh faces into the distillery and how they plan to keep some of these traditions that me as you understand here in a little bit how it try to keep those alive. We've got about 150 bottles remaining from our four barrels of pursuit series. These are ranging anywhere from 10 to 14 years old. And we're excited, we're going to be bringing two new more barrels in May. One last one of these is actually going to be a five year week from Finger Lakes distilling. And you can get information about these barrels such as their proof and the story behind them as well as you can get them shipped to your door at pursuit spirits.com. Now sit back and relax and here our friend Joe over a barrel bourbon. And if you want here more Joe, make sure you follow us on all our social media channels because our next live recording at downwind bourbon bar is going to be featuring Joe Beatrice of barrel so make sure you stay tuned for that. And as always, you've got Fred Minnick with above the char. 3:16 Hi, this is Joe Beatrice from barrel bourbon. We blend cast right high quality spirits to explore the effects of different distillation methods, barrels and ag environments. Use our store locator to find a retail or a bar near you at barrel bourbon calm. 3:30 I'm Fred Minnick, and this is above the char 3:34 and a recent Twitter survey. I asked the question, do you think fake Pappy Van Winkle is in circulation and American retailers and restaurants? 86% of the 861 voters said yes. Now my followers tend to be a little bit more cynical and on the whiskey geek side. But think about this for a moment. Some of the most enthusiastic people and all of spirits American whiskey fan 4:01 tend to think that there's fake Pappy Van Winkle in circulation. 4:06 That means someone is going to be buying a fake bottle or poor of Pappy Van Winkle. Now, how is this possible? And the times we live in? How is it possible that we can continue to face these types of issues, fraudulent activity on something as as benign as an American whiskey? It's ridiculous. But we've seen it in scotch, there are people serving time in prison for wine. We even had the Pappy Van Winkle heist a few years ago where Buffalo Trace employees stole from their own employer and tried to resell it. 4:45 The fact is, as long as people can make money, it will always happen people will always try to circulate fraudulent bottles into the marketplace. And there's not a whole lot we can do about it. But there is one thing, one thing that everyone out there can do. And that's putting an end to the selling of empty bottles on eBay. Get on eBay right now and just search Pappy Van Winkle empty bottle. Now I came across one that was selling for $700 and the guy had empty in quotation marks. And you know, frankly, I just saw read and kind of went off on it and Instagram. But he was really probably trying to sell a full bottle now that I think about it. But nonetheless, you will still find a number of Pappy Van Winkle bottles for sale. You'll also find empty orphan barrels and Buffalo Trace antique collection and four roses limited editions and you'll see older mixers bottles being for sale. And there's they serve no purpose to be sold as empty bottles, other than to for someone to refill them at another time. because no one's sharing the shit making candles, armor lamps. So if you're someone who's putting an empty bottle in eBay, I just want you to know that you're part of the problem. Oh, you may need money. I understand that. And if you've done a once, you know, I hope you got the funds you needed. But if it's consistently happening, and this is part of a business plan that you have or this is something that you hope to break in and become like a special follow on eBay. Well then sir, ma'am, you are causing us a whole lot of headaches and American whiskey right now. Because there's a good chunk of us who do not trust that good Pappy Van Winkle, or Buffalo Trace antique collection is legitimate. And if you are selling MTS on eBay, you are one of the biggest pariahs in American whiskey right now. There I said it. 6:55 Think about that, if we can put an end to selling empties on eBay, we may be able to put a dent in some of the fraudulent activity we've seen on the secondary market. And worst case scenario in retail or in restaurants. So I don't know what to do about it. It's not illegal. 7:16 People can do what they want with an empty bottle. But if you have an empty bottle, display proudly on your mantel, or take it outside and break them on the fucker with a sledgehammer. I don't care. But don't put it on eBay. 7:31 And that's this week's above the char this this subjects get me pretty pissed off. So if you have something that might piss me off, hit me up on Twitter, or Instagram at Fred Minnick. That's at Fred Minnick. Until next week. Cheers. 7:48 Welcome back to the episode of bourbon pursuit the official podcast of bourbon. Kenny here recording once again in Lawrenceburg at wild turkey Hill, home of wild turkey bourbon. And this has been a serious recordings that we have been doing. However, we have two new guests to the show that had not been on previously because we have had Jimmy and Eddie on. And we've got a few of the wild turkey super fans that have been on before as well. But this one we kind of looked at and we said there's got to be some more faces, right. And there's a lot of new faces that are starting up and become better the younger generation of bourbon, or what Fred and some other cells are starting to call this even the media people like the new regime of it, right because we've got a lot of people that are older authors and they're trying to do something different and we're doing podcast now. And now we've got some new blood that are starting to enter the the whiskey world in itself. So with that, I'm going to go ahead and introduce our guests. So we have got Bruce Russell, who is the global was the global brand ambassador gonna go ahead and introduce yourself. 8:48 Yeah, how's it going, guys? I was just the brand ambassador, there's just only ever one of us I was like all of them whatever there would be I would do. 8:57 But now they've got me transitioning to be more than a story hopefully take over and 9:02 do a lot of the same stuff that dad Jimmy did. So we'll talk about that one then we also have Joanne and Joanne is it st them I saying that correctly? Okay. 9:09 Yeah, so I do a little bit of brand ambassador work but I also help out and the visitor center with you know, all the events and whatnot that go on kind of all over the place. 9:19 So let's go ahead and that's a that's a good way to kind of kick started so you you're going in and doing a lot of like the events and stuff like that Do you do you want to follow in any other footsteps to like get into the the distillation, the warehouse, the actual jobs of what's actually happening inside of the distillery now. 9:34 So for me, I have a little bit of a different story, like Bruce grew up coming to the distillery whereas I grew up in Tennessee, and then decided to move up to Kentucky. But right now I'm committed. Great. 9:47 Thank 9:47 you. I think I'm liked a little bit more now and the Russell family because 9:51 you don't wear like a bunch of orange around the house. Okay, so you're not a volunteer went 9:54 to the University of Kentucky. So okay, well, pretty hard cats fan. But for me, I think I'm just still trying to find my way in this industry. And right now I'm really enjoying the marketing aspect of the job, and just really getting to interact with different bartenders and people who truly love what you do here. And it makes me more passionate and want to be better at my job, as well. So for right now, I think, let Bruce, Eddie and Jimmy make all the good juice. And then I'll just be out there talking about it sharing the wild turkey love. 10:22 So you don't have any dreams or aspirations to want to do that. 10:25 Maybe in the future. But right now I'm enjoying what I'm doing. 10:28 Maybe like a summer internship, something like that to learn the distilling operation. 10:33 Yeah, we'll see. I think once Bruce gets here, I've learned a lot from him. We're kind of really good buddies, and definitely who I look up to the most. So I'm sure once he gets back here and kind of doing his thing, I'll probably be very intrigued in that as well. But I'm really enjoying what I'm doing right now. So 10:47 awesome. And so Bruce will will kick that over to you. So you have been now you live in Austin, Texas right now. Correct. 10:55 Kind of kind of all right. So I haven't lived there much this year. So he's got a home back. 11:02 They've got me moving back for sure. Permanently here in Kentucky, January one. It was actually supposed to be sometime this year. So my jobs kind of in a transition phase where I've really probably spent the most time here in Lawrenceburg at the distillery this year, as opposed to 300 days on the road last year, but I'm still doing a little bit of the ambassador work. We've hired somebody to take over as a national level ambassador, but I guess they don't. They don't they treat everybody a little bit nicer than us. So they didn't make your family. Yeah, they didn't make him travel 315 days. So he only has the West Coast. So I'm filling in a little bit on the East Coast, Joanne's feeling a little bit on the east coast and some of the smaller markets. 11:38 So you guys are starting to understand what it's like to live in the Delta sky lounge. 11:43 Exactly. Yeah. And we are Delta 13 through me, dad, Jimmy, I think all of us. 11:48 Yeah, we've we've talked about it, to an extent, at least with Eddie and I, because I was a Delta person at one point when I was traveling. So we talked about sky lounges and sort of how you get used to 11:58 lean and do while they weren't Southwest. With his wild turkeys. So yeah, and Jimmy was buddies with herb. And like, I think that's kind of how that wild turkey thing got started. 12:08 But now I've 12:09 worn by bugs out here, by the way. So if you see us on camera, and we're dodging we even it's, it's because we're just bug just flying everywhere. And we are recording outside. So if you hear trucks going on the background, it's because of the limestone quarry that they are just trucking stuff in and out of, you know, it was funny, we were actually recording another episode and trying to figure out, you know, where Bruce was going to start coming into here, because Eddie actually was part of the Union when he started coming in here. And Jimmy was sort of laughing a little bit because he made him do that. Now they're going to make us start joining the union to and sort of work your ranks up you think, you 12:44 know, the know, and it's a cute story now, but 12:50 he wasn't as cute back in the day, there's, you know, there's some real animosity between him about how that got started. I don't even think that many originally wanted to work here. You know, now they are, they work well together, we make amazing whiskey. 13:04 But I won't have to do the exact same thing dad did. His dad was kind of forced to go the union without a college degree. And I'm coming in with a little bit of background in the job and with a degree in some chemistry under my belt and stuff and been having doing the apprenticeship. So I would assume that I'm going to have to do the same type of things. But I probably won't be a union employee. I'll probably be a company employee, but their plan is to get me as soon as possible into the warehouse. And one thing we did forget to mention is so you are Eddie son. 13:35 Oh, yeah. So we got forgot to get all about the family lineage. Point. So 13:40 yeah. Jimmy Russell Mini is what we call it means it is our grandfather, Eddie occur master distillers, my father, and then he is joins uncle. But as far as Walter, he's concerned, you know, Jimmy me was not the first one to work here. My grandmother worked here before he did, and was basically the reason he got a job here. And then his father had worked here even before my grandmother did. And as far as I know, his grandfather was maybe the first person to work in a distillery here in Lawrenceburg, and Anderson County. And he worked at the Old Joe plant, which I believe was the precursor to what eventually became for roses. 14:19 So talk about your side, like, did you did you look at coming into this and saying, like, I just, I just need a job guys. Like, can we can we have some fun here? Or did you have this aspiration of wanting to be a part in the family business? 14:34 Yeah. So growing up, I always went to different events that they threw, like outside of the distillery, whether it be bourbon festival, or like the national Wild Turkey Federation down in Nashville. And I've always kind of had interest in it. But when I turned 21, I started out giving tours at the visitor center and just kind of working there as a summer job. And the longer I was there, the more passionate I got about it. And when you really get here, and you see what Jim Eddie do here, and then what Bruce has done the past few years, you just kind of you love it, you can't get out of it. It's addicting. And when you see that passion, you don't want to do anything else. 15:10 You use that word passion a lot right about what you what you see inside the family. Yeah. So are you looking at making this a lifelong career Wild Turkey? Are you looking this is like this is this has been fun? 15:21 No, I'd love to, I'd love to work here. And it's not just the family, it's the people. A lot of our employees have been here for very long time. And I think that says a lot to our company and who we are as a brand, that it's not just Jimmy and Eddie that have been here forever. We've got people that have worked here, 2030, 4050 years. So you saying there's other 15:38 people we should have on the podcast to be saying to me, 15:42 if you want to 15:43 tell you the real truth, maybe you don't like that. 15:47 So yeah. 15:49 So another question for you. While you're still we're talking on Joanne here, kind of talk about what it is being you know, we will talk about being sort of a younger generation here in a second. But you've been very female, because right now you have a lot of females that are starting to make their presence, you've got fond Weaver of uncle nearest you've got Marian eaves of castle and key. You've got the bourbon women's society that's starting to grow on hundreds of members now. So do you do you see this as like a great push for for, you know, involvement of women into whiskey to 16:22 absolutely and I've got to be a part of women and whiskeys a lot. So their Instagram page, they've got a ton of followers, but also just the support. Because I'm sure like Jimmy said back in the day, it really wasn't gentleman's drink and not so much anymore. And he likes saying that i think i think he does. Yeah, 16:38 he's got he got this little like, twinkle in his eyes, like, 16:41 just a demand. 16:42 Maybe maybe the good old days. I don't know. 16:44 It's awesome. It's a great time to be in the industry. It's booming right now. And it's not just whether it be brand ambassador work, but bartenders and just industry in general is, is growing insanely right now. And I'm just thankful to be a part of it. 16:59 So let's talk about sort of new blood, right? Like what it means to be new blood in here. Do you do you think that this is because Jimmy it said it before right? It's it's an old man's drink it was something that just just kind of just pretty stagnant for a while DC is a new regime or new blood coming in? That's kind of reinvigorating this market. 17:18 Absolutely. I would definitely say so. And it's it's everywhere. And I don't think it's just in bourbon or whiskey. I think it's in all of the industry whether it be the beer or the vodka or the gin. Think it's everywhere everybody's kind of coming together and realizing women have a pretty powerful role in this industry and it's just exciting to be a part of it. 17:38 And Bruce What about you because you know you're going to be I guess going head to head with say Freddie no here in a few years right? 17:47 Oh, not head to head he's bigger than me. I'm not mad. 17:51 Oh, hello, Freddie. I love that family. There's very little competition I don't even consider me and Freddie the new regime that is not new regime he's just trying to do is granted did he's just trying to make Booker proud really. And that's kind of what I'm doing just trying to make Jimmy Pro. So I think you'll probably see some more old school stuff from us then you will maybe our peers as far as age is concerned. This new wave of distiller this new wave of industry person is really exciting. For the most part. Now here I can tell you one thing we have as big of a problem as you see in other places. 18:24 But here in Kentucky we've got a ton of 18:28 young and just younger people than dead and Jimmy that are making amazing product when you look at stuff 18:35 and people that are just involved maybe not even at the master quote unquote master distiller level but there's the people in there making it there's a young guy out there, that 18:44 new contract is still right there in Bardstown bourbon company, and they're making crazy good juice, we went out there and checked it out with blaze news, Mr. Hargrove out there making some good stuff, Drew over there will it's doing some crazy cool stuff, Mariana, they're canceling key. He's doing some crazy cool stuff. There's this group of people, especially here in Kentucky, the folks over at angel's envy, are doing some really cool stuff that and that younger generation, I'm really excited to see because all these people are either from here and had family involved, or they're doing it in a way that I think you can be proud of. But I will say that there is some bad that's come from, 19:24 Oh, here we go go with the dirt and not dirt. But I 19:27 do think that there's something about every 25 to 35 year old person with a chemistry degree. distilling. aspirations now, like we talked about before, calls himself a master distiller and finds seven angel investors to build them a distillery in their band choose that they don't want to really talk about and be honest about like, there's a good side and a bad side. 19:48 Not only to the young, younger, influence and kind of influx into our industry, but also there's money to be made now. And for most of Jamie and dad's career, there was no money to be made. So the people doing it more people that loved it. Now, you know, you see a little bit of both. But with people like Freddie and the family over there at angel's envy, and drew and Marianne, and I mean, even dad and his generation, when you look at Fred and dad and somebody a car owner, Danny, we're good hands here in Kentucky. Absolutely. Yeah. 20:21 So I want to kind of touch on something else that you were talking about there, too. We talked about, you know, the chemistry degrees and all that sort of stuff, kind of talking about your background of sort of what's going to lead you into the distilling path, right. I mean, you're going to take an apprenticeship underneath your dad sort of learned from the ranks. 20:40 So I think the my kind of education will be twofold. 20:46 It'll be mostly hands on work, the academic aspect of distilling that the chemistry component. 20:55 I've spent a lot of time studying, researching and learning from the people that we have here on our technical team and our old distillery supervisor and dad. And that's what I've always been most interested in. Before I wanted to work here. I was going to school trying to be an engineer. So you know, I've always been a tinkerer taking things apart, figuring stuff out, it's always been very interesting to me, where most of my production will be now is learning how to actually do it by hand. Even though all this is automated is very important for dad and Jimmy to pass along. how it's done, kind of the way that Jimmy used to do it. That way I know, oh, when this when this shit breaks, when this shit breaks, isn't going right, in a distillery does not run correctly, almost ever. Anybody anytime you go to the store, and like oh, everything's running great. It's usually not 21:46 everything, something's always wrong. And I need to know why. Because that's where a master distiller really comes in to play now. You know, and some people I guess, are just figureheads. But a lot of these guys whether the consumer base another they're not are in their work. But a master is doers and stern pots anymore. He's not hand crushing grain or, you know, he's not sitting on top of a 200 degrees still having to take proofs and temperatures like Jimmy would. It's all automated now. Right? We're master distiller really comes in handy is, how to remedy something that's going wrong. 22:18 Or how to make something maybe even better in that automated process. And that's the stuff you've got to learn. You only learn that by being here, Jim, you can go in and smell the fermentation say, I left that sitting there too long starting to smell spicy. Until I was here for a decade, and trying to actually listen and learn. I had no clue what that meant. But now when you go in, you smell it. And you can tell, oh, we've had secondary fermentation come in. It's kind of smells like vinegar and spices, pepper. And it's stuff like that. You just have to kind of be here and pick up 22:49 there for some reason Jimmy and dad don't. They don't teach you. They just figured you know, you listen, you learn, you know? Yeah, it's got to do time. It's experience. 22:57 Yeah. And you're gonna figure out the hard way. I 23:00 don't know if I'll ever make whiskey is as good as Jimmy did in his prime. I think. 23:05 I know, I'm boss, because he's my grandfather. But when you try that Turkey that he was making when cost was not a factor, he was probably losing money hemorrhaging money, probably by making whiskey the way he did. And that stuff in the 70s and 80s and early 90s. That stuff is incredible, right. And so my goal at the end of my apprenticeship is just to make some things happen, you know, if I can make something that's got a little bit of that old school, wild turkey phone, because we got away from it for a while. There's this weird time in the 2000s, where our stuff is a little bit inconsistent. It doesn't have that same kind of wild turkey. Overall flavor. It's not as complex as flavorful. It doesn't have that deep funk that some of that other stuff has. 23:47 Now we're getting I think back to that, yeah. When you taste somebody limited editions, like the Russell's limited editions are like that decades are 23:56 you man, you take some of these single barrels that that people come and buy some of the best of we've ever made in the history of artist story. And so I'm excited about getting to learn how to do it, but also trying to do that same stuff that Jimmy always did. 24:07 Yeah, I mean, that was actually one thing that I had asked your dad, when we started looking at the growth of the brand, how everything is pretty much that's not running at full bore, right? It's about three quarters capacity, something like that at the at the current time. So there's going to be a day when agent stock is going to be there, right? And you can be able to say, well, we're looking, I'll go fill a few barrels with 107, right? Because you can do a run and I'll just go fill 600 barrels, and then yeah, then maybe you'll be able to look at having those releases where they are reminiscent of those old days. And it could be eight year wild turkey one on one, you know, going into the barrel 107. And it might be able to pick up some of that that old. 24:48 So here's something I'll tell you. And really, I'm trying to tell your listeners 24:53 is that if you all want to see stuff like that, even if we have so here's how it kind of works with us is even if we do have backstage to be able to do that thing, we have to not necessarily get permission. But you know, you gotta convince your overlords 25:05 exactly, 25:06 there needs to be a kind of a program and a plan involved. And they really want to see that it's going to be worth their time, even if it's not sold that you know, needs to generate something. And so one thing that I like to tell bartenders, but it goes the same for people that would be listening to this somebody that's an enthusiast or considers himself a bourbon geek or bourbon nerd or collector. 25:24 If you want to see stuff like old incher proof, if you want to see everything going on to filter this stuff that I see people yelling about on bourbon Reddit or on people's blogs or on comments on Patreon and stuff. 25:36 Not only your online, purchase, use your purchasing power, purchase the stuff like that tell people when you're at tastings or at these events, you know, hey, I would really like to see some wild turkey from one on seven. Because that's what matters it. You never know, you could be talking to the right marketing person at the right time. And all of a sudden, because this has happened with us. I heard from this guy that we would really like this kind of thing. It's like yeah, we been trying to tell you that for 15 years, but the one right consumer the one right time of one right place can get something like that through. So we want to do all this kind of stuff like one on seven injury proof, we want to 26:10 go back to making you know, maybe some even smaller batches, then we're doing that are how proof maybe non to filter barrel proof, maybe something like the Kentucky donut legend series. 26:21 There you go. But 26:22 to be able to do that, you know, we need you guys to 26:24 There you go. So there's a there's a call to action for all the listeners out there 26:29 who will help us a lot when you all fight for the old school style whiskey that we want to make for sure. 26:33 There you go. So one of the things that we didn't ask when we started this, because typically when we have somebody we don't really need to watch Jimmy Nettie, because it's Jimmy and Eddie but with you all. And it's typically what we ask all our guests is kind of like, how did you get into bourbon? Like what was? Do you remember that first? Like time that you either consumed it? Or was it something that you know? I'm sure. Probably you come in here and actually just having to go to get delivered daycare here. Did you have to come to date here at the distillery 27:00 the day here for me, I think it was called like Keith James. It was a guy that worked under dad that I always used to hang out with and I was a kid. And I think he knew I got you a bug again. I think they keep knew if he had the basically the boss's grandkid with him that he could do whatever he wanted. It worked. So we just hang out. No, no daycare. 27:19 But if you want to go ahead first on the whiskey thing. 27:22 I mean, for me, I guess definitely in the past few years my my interest in it, my left words grown a lot and just getting very fortunate to taste a lot of different things. Especially a lot of our old school stuff like Bruce was talking about earlier, the stuff that Jimmy was making the 70 in the 70s in the 80s as some of my favorite stuff. And personally for me like Russell's 98 is one of my if probably my favorite product that we've ever made here before. I just tend to like that sweeter that vanilla Carnival in those Bourbons that we make here. So for me, I'm a big Russell's advocate. And the whole entire line I really enjoy 28:01 when I was 12 I know that's not what they want to hear. So 21 this is 28:06 all about being authentic. But when I was 12 28:10 around then I might have been 13 my brothers nine or 10 28:15 dad took us in gave us some whiskey and who you all probably know as bad and Jimmy is not really who they are at home. They're very stereotypical Southern patriarchs a family's stern don't speak. 28:30 disciplinarians. tough on you. And dad at home does not speak he hadn't spoken me probably four times my whole life except for maybe good game or bad game when I mean a 28:40 lot of it, there's There seems to be a consistent generational thing between the fathers in these families is 28:46 I'm the kind of the gregarious one so I'll just force everybody to talk to me, even if they don't want to 28:52 talk to a brick 28:52 wall. Yeah. But when, whenever I was about that age, dad took me and Jake, besides my younger brother's name, and 29:00 took probably 30 or 45 minutes to explain to us the importance of the product and kind of like his involvement in it. And he could tell he's very proud about a thing that I'd never seen him. He'd never been proud of anything like that before in his life, except maybe my mom like that's the kind of look he had on his face. And that's when I knew me, my brother both, you know, he never got into this. And at that time, I didn't want to do this. But I knew this is special. Because dad doesn't really care about anything besides us. His dogs, you know, maybe hunting and fishing. 29:32 He really cared about that whiskey. And I knew like, Oh, this is cool. Because before then All I knew is Jimmy's. Everybody's boss me because he had a big office in dad is not anybody's boss because he did not know he was just the norm. He smelled like everybody else smell it smelled like sweat, and motor oil. And like aging whiskey is the best smell of the world when I was a kid kind of smells like when you drove up to the stereo, what it's smelled like, but I he was a normal worker. So I didn't even know him probably 15 or 16 that like 30:06 Jimmy was different. He wasn't just like an employee. You know what I mean? Yeah. But even at 12 I knew whatever this was, it matters because it matters today. 30:16 So what was that? That turning point for you? Whether it was a few years ago that you said? Yeah, sure I can I can get into the family business. Because it sounded like you were lying 30:26 thing happened to me that happened to dad that happened to Joanne 30:30 Jamie was forced into his job. But my grandmother but we all took summer jobs. 30:37 Dad did not start off wanting to work here. He was playing football at Western hitchhiked up here. didn't have a car back then granny made him get a job at this story summer job he just never will have same thing happened to me. Basically, same thing happened to join. Whenever I was 21. I got a job here given tours. I had worked a million jobs and stuff farm stuff, working Kroger, the meat department organ and FedEx moving boxes. Dad was like withdrawal would be a lot easier. know everything at the distillery already, you can just give a tour and talk about yourself. It's like cool, and this little place right next to where we're at. So the one room home that they've kind of converted into an event space. 31:14 And I gave tours and thought I'm gonna make my 10 bucks an hour and give these tours and it'd be easy six hour day job. And I'll go back to Lexington and party up with UK kids. And about a month in. 31:27 I started getting questions from people, I started to get groups like probably the people that listen to this podcast. What's amylase enzyme? I've heard that before? Like, you know, why is your yeast proprietary? Why does that matter? Or you would get questions that I would have no clue what it was, which would be like, why do you all run your steals hotter? And why is low proof even a good thing? Because I just knew low proof. I went through proof or distillation proof. That's because that's what maybe says because tastes good. And then once I realized I don't have the answers that started to pick the brains. And again, it was a situation where you had two guys in your family. 32:01 They really don't open up about much. And then as soon as you start talking bourbon, all of a sudden you start to push Yes. 32:09 And that's when I knew like oh, I need to stick around here and at least figure out what's going on. Because this is cool. And this in that time I was still thinking maybe I'd go be an engineer or do something like that. 32:21 And it was probably the end of that summer when I knew I'm probably never gonna leave. 32:27 And now you know I'll never leave the bourbon industry. I love it the people 32:34 and the opportunities afforded my family's changed my fam the opportunity to travel around the world and meet people that don't look like us and sound like ghosts and it girl by ghosts it's changed me for the better a lot. So this industry's done a lot for us. And we're very appreciative. 32:49 So the other thing is, you know, being a little bit younger, you know, you're you're talking about going party back with the Lexington boys and something like that. So do you see yourself actually living here in Lawrenceburg? Or do you see yourself maybe coming from Lexington or Louisville everybody can eat from the city now love where I'm from. I love Lawrenceburg. 33:05 And it's a great place to grow up. It's great place to raise a family but you gotta you gotta have a Yeah, there's a little a little more I've got I've got to make the family before I move somewhere where I 33:16 tell me Tinder isn't like a big thing and Laura's knowledge. 33:18 It's pretty tough going out on dates when every single single woman within probably five years of me I'm either related to dated before I dated their sister, you know, it's a small community. Everybody knows me and everybody knows my best times and my worst time Yeah, and that's rough here. In South probably have to go to over Lexington. I'm not gonna say I'm never going to live here because Lawrenceburg town, it's home. Like I went to school at Anderson County. I went to the same high school that Jimmy went to same buildings and everything. I went to church right down here growing up in this little community called Tyrone that is the most little country church in the world. 33:56 And that it made me who I am. And I love it. Maybe when living in Austin, so it's gonna be awesome. Yeah, six 7000 people or whatever it is. Yeah, 34:06 the live music scene and Lawrenceburg just isn't the same. 34:09 Well, now there's a guy right down there Jared Stratton, who disagrees pretty good. Yeah. 34:15 take your word for it. 34:17 So who knows you could be here long enough and you'll get your own scooter down there. 34:21 That's good. It's pretty cool in about 50 That's what he said he's 34:24 got a license plate on and do some turn signals 34:26 I really want to because you know we know we're back in town I really want to get the the chief of police to come down here like fake arresting from drinking and driving on us. 34:37 That'd be a good one. What about you Joanne do you actually live around here? Do you commute like what's your what's your 34:42 went to school and Lexington I still live there right now. But think I'm going to be making the move to local by the beginning of the year just for work. bigger market. As you know, Lexington it's not super big, definitely a college town. But there's only so much you can do there. So I'm excited to make the move to global get to a little bit better, bigger city. Because I did grow up in Nashville. I grew up in a small town about 20 minutes south of Nashville so much bigger than Lawrenceburg. It 35:08 was like if they gave you an ultimatum gotta move to Lawrenceburg. We would 35:11 do it absolutely i mean granted Joe and made me live here. I get free breakfast every Saturday 35:17 enforcer to be complaining to me. 35:20 Like I'm spending the night at your house. I gotta get I gotta get out of here. 35:28 You've probably heard of finishing beer using whiskey barrels. But Michigan distillery is doing the opposite. They're using beer barrels to finish their whiskey. New Holland spirits claims to be the first distillery to stout a whiskey. The folks at Rock house whiskey club heard that claim and had to visit the banks of Lake Michigan to check 35:45 it out. 35:46 It all began when New Holland brewing launched in 97. Their Dragon's milk beer is America's number one selling bourbon barrel aged out in 2005. They apply their expertise from brewing and began distilling beer barrel finish whiskey began production today thousand 12 and rock house boozy club is featuring it in their next box. The barrels come from Tennessee get filled with Dragon's milk beer twice, the mature bourbon is finished and those very same barrels. Rocco's whiskey club is a whiskey the Month Club on a mission to uncover the best flavors and stories from craft distillers across the US. Along with two bottles of hard to find whiskey rack houses boxes are full of cool merchandise that they ship out every two months to members in over 40 states. Go to rock house whiskey club com to check it out. And try a bottle of beer barrel bourbon and beer barrel rye. Use code pursuit for $25 off your first box. 36:37 So I want to kind of just kind of take it back, talk a little bit more about the whiskey right because both of your ambassadors you both know it inside and out. So kind of because this is this is, you know, every show is going to feature a little bit different kind of angle on the wild turkey story. And since you guys know the product sets really well. Let's just go through them just kind of real quickly to give our listeners kind of a different understanding that they wouldn't necessarily get from me Eddie or Jimmy when we're talking stories, right? So So let's start at the like the at one in one on one and kind of like give us the give us a typical spiel that you would usually do when you're out in Ambassador is the word we're 37:13 all good at when you do one on one. And that one's a little bit more difficult. 37:17 A bit different. Yeah. 37:18 So at one is a was not the original one on one is. So it was kind of a take on that that came out under the promo, I believe, regime when they were a parent company, and they had decided that they wanted to have a competitor for the 80 proof set. And like most 80 proofs, you know, surprise surprise to no one on this, listen to this, or 45 years old. And they had chosen to go down that same route. And so for a very long time, we had an 80 proof wild turkey that was in when people say 45 years old. Hopefully everybody knows that means it's probably all four years old. And every now and then a fat might squeeze in you know. And so when the best whiskey in for a long time in you've I've heard on this podcast, I'm sure you're aware that it's very hard to get Jimmy to say anything bad about anything that's ever happened the distiller he's a very, very proud company, man, very proud, very positive. And he just don't want to hurt anybody's feelings. And if you get him on Sometimes he'll say what he thinks. But he did not like that at PR never did. And now he admits it. And I think by the end of the ad, he used to tell people kind of like wink, wink, why would you drink the ad if you could get the one on one, because not only was it a four year old product, but it's proof down. It's just not what he liked. But then, after he bought us and I thought I think it's one of the smartest things they've done, they realized that we didn't care for the product. And that's probably a big reason why I didn't sail because when your two main phases of the company, they're on the road debt and Jimmy, when people ask him to drink the 80 proof, and they refuse outright, and go to something else that tells you all. And so they decided to let's change it. And that is one of the few things that they gave that almost full rein on it. He said, Well, I don't think that it's a problem that we have a proof down thing, I just think the whiskey is not good. And so we changed the product. And what you see now is at one is no longer any four or five, it's now going to be six, seven and eight year old bland average age right around six and a half years. And what he wanted is he wanted an 80 proof product that going to stand up in a cocktail. That's one of the reasons why I think one on one is so industry friendly is 101 proof. And we're known for having a big kind of in your face flavor. And it stands up if you add sweetener, you add modifier is you're going to still taste the whiskey or the raw. It wasn't the case for 80 proof. And I think it was just a 39:37 it's night and day better. And I've seen all the reviews come out that have compared the old ad to the 8181 just kicks its tail. That's one of the few things that was kind of in that Jimmy era that just I didn't think was a very good product. But I know it wasn't up to him to make it. So what you have now is that blend of 678 right at 81 proof is a large batch. So both it one on one American honey, these products, they're right around 1500 barrels mingled together for that one batch as opposed to like 150 or less on those small batches. And what we're looking for is kind of the classic wild turkey flavor profile, but a little bit lighter, a little bit, I guess brighter and a little bit more crisp, maybe fruity almost is the way I would describe it. I think it's a lot less of that kind of combo vanilla and a lot more like honey fruit, it's kind of a lighter thing. They it is a different blend than the one on one. I think that's something that consumers don't know. It's not the same bland, it's not the same age, they're completely different batches. One on One is older journal talking about that. And we do want at one to have a different kind of flavor profile 40:41 at doing that for a particular market. Because you know, talking about the bourbon aficionado of somebody that's semi educated. Did you really think that they're going to go for the 81 or they should probably not 40:56 bourbon aficionado, the only thing we would make was masters keeps. 41:00 That's not what everybody needs. Everybody likes different stuff. I'm not an expert in wine at all. I can't even really say one that will. 41:09 But 41:12 yeah, when I whenever I drink my bottle of two buck Chuck or whatever it is, I'm as happy as a lark. Yeah, just like I'm sure whoever enjoys like the 81. That's their go to drink their enjoyment. It's, it's for maybe a more of a beginning consumers for somebody that wants something low proof or something a little bit more sensible. 41:31 or four bar because there's a lot of bars that want wild turkey is their base product. But we don't want a one on one raw are not inexpensive, especially for well, or rail products. So if you go to a bar, and they have one on one or one on one, right as their, their bourbon and coke order or whatever, that's a good bar, it's been in a lot of money on their product. Most people don't want that they want something a little bit less expensive at ones for that kind of bar too. But we have seen a pretty big growth on the offspring to which is exciting because it like you were talking about a lot of the consumers that are going to be on this are going to be listening to this are going to want more probably Rare Breed spirit, private barrels, the limited stuff. 42:11 Nailed it. 42:13 We've got those consumers like they're already on our side and we make stuff specifically for them. So it's really fun to see when you walk into a liquor store. And there's somebody that's like, looking through what bourbon should I get? Oh, well, Turkey. Well, now at one's not at all anymore. It's wild turkey bourbon. So that's what they're going for. 42:29 And I think if you try that it does give you a kind of a good representation of what wild turkey can be. Yeah, one on one. And when you go to Rare Breed or like a Russell 2002, it just continues to be I think even more and more, quote unquote, wild turkey. I think at once like a really good entry point, maybe long branches to now. There we go. 42:49 So go ahead is a little bit of one on one. Yeah, 42:51 absolutely. So um, started back in like the late 30s. Early 40s is when we first started making one on one it was eight year one on one. One thing, one story that really stood out to me that Bruce told in the warehouse one day when we were doing a barrel pick was it really stood out because back then four year old bourbon was really what everybody was getting. And I guess when you put a big on a bottle and one on one, people kind of get drawn to it. So that's kind of what built our company. It's cool to see one on one still do so well. It's still our number one best selling product. Like Bruce said it does tend to be a little bit older. So Seven, eight, sometimes maybe a little nine is thrown in there as well. But for those long 43:28 old book 10 year old and this year, yeah. Oh, yeah. Yeah. Short on it, I guess because long range or something. There's a little bit older in this year. 43:34 Yeah. But for the longest time, all we were making was one on one and one on one. Right. And one of the coolest stories that I've come to know is that without the bartending industry without 43:46 off Prem on prem, we would just still be one on one and one on one right. We would not have Russell's we wouldn't have Kentucky spirit, we wouldn't have rare breed, because that's not what the market wanted back in the day. So it's really what Bill our company, it's still who we are today. One thing that I really respect about Eddie and Bruce is that they will never step on what Jimmy's done here. Like Eddie talks about a little bit earlier. One on one wall is we want to one Rare Breed will always be rare breed Kentucky spirit will always be Kentucky spirit. Those are kind of Jimmy's babies. But the one on one, like I said is a little bit older than the 81 tends to be a little bit spicier, a little bit bolder kind of that in your face bourbon. A lot of people tend to say it reminds them of their college days. Which is 44:25 funny. It's funny because we all we all talk about one way more 44:29 money than I did in college. I used to drink whenever I was broken couldn't steal anything. Yeah, Kentucky gentlemen a mountain dew. 44:34 I was a Kentucky Tavern guy. So I was Kentucky. But we wouldn't every once while I had a pet a buddy cuz I'm a nerd. Right? I work in tech. And so every time I had to go fix something form or reboot his girlfriend's router, whatever the fuck it was at the time. It and he would always be like, he was like, Hey, we're gonna go get a bottle one on one and drink it tonight. Yeah, yeah, we'd shoot it back then we're kind of like I was like, now I'd probably like savor and sip it. But back then we were shooting it right. I don't know. Understand. 44:59 I still you never know. 45:02 But it's I mean, that's probably one of the biggest the biggest things I get, especially working in the visitor center when people come in, oh, I drank this back when I was in college. Like, that's how I know it is what it is and why it's around but tend to be older, a little bit spicier. 101 proof, definitely stand up in a cocktail. Definitely our oldest product in my opinion, it's we're going to get that spice it kind of takes over your palate a little bit compared to a few other things in our portfolio that tend to be a little bit sweeter. 45:28 What's quite the statement to say it's the oldest one because you got a rare breed as well. So 116 is pretty easy to drink. No, yes, that's that's just that's just back porch. Country Day sipping whiskey right there. 45:38 One thing I'll say about the one one that I think is kind of cool that people probably don't realize when they look at the history. And I think this is like kind of in your face to some of the crowd that maybe listens to this podcast, one on one started off as a contract brand. So when people that aren't super educated about how contract works, yeah, don't Pooh Pooh contract brands, some of a really great artists pretty good. But what it is what how it kind of it all started, artist story was already making that recipe and something similar. A guy that went on a turkey hunt got some of our whiskey from our distillery that he was already purchasing, and fell in love with it and was one of the few people that probably ever existed that was wealthy enough to turn an inside joke into a brand. And it had become kind of an inside joke with him. And these guys on this hunting trip. Oh, this is Tom's wild turkey whiskey. And they fell in love with it. And then he started to promote it locally. And it was a contract brand. He owned it the label owned the name. And we made the whiskey for him here out of our distillery back when we were still Anderson distilling company when it was owned, I think even by the repeat. 46:42 And then by the time we were quote unquote, owned by the Austin Nichols company, Austin Nichols was then kind of merged or owned by completely different company. And so anytime when we were the label was owned by Austin Nichols. It was kind of a contract situation. And we were making good stuff out of here. So it was a good contract situation. And Walter, you just kind of took over we were the JT s brown distillery more so than anything else that was our big product. And really the only thing that we made back then that's still around, I think, although I think we made Dowling whiskey back then, too. And I think it might still be around, but I'm not sure. Jimmy thing seems to think it is. But all of his like facts and figures or stuff from from back when he was drinking 20 years ago. 47:23 I'm not sure he's not he's not hitting it as hard as he used to 47:26 know he's not not unless I make him. 47:28 Yeah. Because now it's YouTube that are taken over hitting it hard 47:32 on the right. But you know, once every four or five months, whenever we're all out somewhere, especially like he has certain places he really likes Chicago is probably his favorite market. Definitely. Because he has a lot of friends there. And an old school people are still around there. But when you get him with some old school buddies, he'll still stay out of 456 in the morning. He the mind is willing. And I think that the The palate is willing. He's just getting up here and age. Yeah. But if you if you hung out with him all day today and drink whiskey, he'd stay here with you till Friday, if you want to do. Absolutely. 48:06 So let's go hit hit a few other ones real quick. So talk about rare breed a little bit. Who wants to take that one? 48:12 Yeah, I mean, I'll talk a little bit about it. So it started back in 91. When we did the first batch, I think Eddie said we've made about 13 batches. Now. 48:20 There's like 12 or 13 different proofs that we've done, 48:23 that we've done. So making a new one every few years, but right now, it's going to be six, eight and 12 years old. So Jimmy really, really loves whiskey that is six to 12 years old. So he basically took those three years that he loves the most put together out of barrel proof. And that's what made Rare Breed so been around since the 90s. The previous batch was at a 112 point eight. So it's a small batch bourbon for us, that's about 150 to 200 barrels coming together. And then right at barrel proof, so chill filter it right a barrel proof not on any water to that product whatsoever. So it's a cast cask strength, or barrel proof bourbon, and right now it's sitting on 116 eight and it tends to be there a lot of my opinion there are a lot of flavors that go on in the rare breed just because it does have so many different years in it. When you get down to kind of the nerdy science part about whiskey and especially agent in a barrel different years produce different flavors so for me six is really really where you get that spice and the rare breed The A is kind of where you get a little bit more of that vanilla Carmel okie flavor and then that 12 is really getting kind of rounded out bringing more a little bit more of that sweetness kind of that that chocolate Enos I guess Eddie would say nuttiness on the back end of the product. Gotcha. 49:38 real cool. And then what we Kentucky spirit Russell's right, those are kind of still fall in the same right single barrel will actually Russell's doesn't technically have to be single barrel does it? Or is it? There's four Russell's products. So two single barrels and two small batches. configs spirits probably the next one, that we would go with every like doing the ambassador thing because we usually do like all the turkey stuff and then the Russell stuff. So rare breed and spirit kind of have a similar story where those aren't original ideas from me. And I think he just saw his friends do something and thought it was cool and did his version. So Rare Breed came about just two years after Booker's You know, that's not a coincidence. And but for the longest time, maybe mini nor, as far as I know, talking to Freddie Fred and, and remembering what I do from when I was a kid Booker never wanted to do a single barrel neither to Jimmy. They thought that it would be a disgrace to the brands because you would lose consistency and the right you can never be perfectly consistent barrel the barrel. And that's why most of the people listen to this podcast and myself included think the single barrel stuffs probably the coolest stuff that comes out all these distilleries because you can taste 50:47 every day, it's something different. You 50:48 could taste the barrel there Fred Minnick picked out or you could taste a barrel that the like I was just up in New York with the beast masters guys or whatever, or you taste one that an ABC store picks up, they're all going to be so wildly different, some super weird and funky some, just like retail some supply. And he hated that. And still doesn't completely get behind. Because the consistency bothers him so bad. And so it took him forever. So Booker's 89 Rare Breed 91 will bite and come out in 84. But took him 10 years to finally admit, he's playing stuffs pretty cool. Maybe we should do our version. And so he kind of wanted to do the same thing over did Elmer wanted to basically make the best version of that ancient age juice he could. And Jimmy wanted to go about making the best version of one on one he could and I still tell people that's the only way you're getting kind of the Oh gee, the original one on one just can tell you spirit in that retails all we can be at least eight years old, one on one in the bottles not anymore unless you're getting it from Japan. So if you want that old school, at least eight year old one on one proof, kind of flavor profile experience the way to go. It's probably 51:58 the least talked about least and over. 52:02 Most forgotten about product that we have on our line now that the Russell's single barrels have come out and a lot of people have gone to those with a private barrel program. And with rare breed been so good lately. 52:14 I really think people should should give spirit a chance if they haven't had in a while. It's a delicious product. And when you find that right barrel might be the best thing we make. Yeah, that stuff is so good. And I know some people get caught up in the will Russell's is 110. And it's one on one. Sometimes water helps. Sometimes you find that right? That right barrel that you prove it down, you know, 1015 proof points and that water opens it up. And it's just super tasty. 52:38 We're getting small bugs over here. 52:39 But I agree with Bruce definitely because I think Kentucky spirit is my favorite product and just kind of like our standard portfolio, but definitely doesn't get the love that it deserves for being eight year one on one kind of like that. Oh, gee stuff. 52:51 Where's me they change that bottle? 52:53 Yeah. 52:55 It could be the fact it could be the only reason people bought now is because of that goal bought onto it scares me because not very much of it is bought. And so I don't want anything to happen to that product. 53:03 Right? Well, you should probably just save like a few pallets of it in the back. So you can just go have your own little special releases of your own spirit. 53:10 Don't think that's not already done. Yeah. Here's a few, quote unquote, empty barrels out here, you know, there you go. 53:18 That's smart. So we're gonna, we're gonna get towards the end of this. So if there's any other products that you want to quickly touch on real quick, that kind of educate the consumers. Yeah, I 53:25 would love to touch on one on one raw, a little bit more. It's my favorite product that we make you're in, you're out because you're the right guy. But it's not because it's my favorite to drink that probably the single barrel raw or maybe a revival right now really like, but I think one on one rise very important to us, because it's very important to the bartending industry. 53:49 It's what they've traditionally kind of held as their own. And the thing that they've always kind of supported. Wild Turkey with is putting one on one rise, the bass cocktail and spirits are in Wales. And it only exists today in its current form because of our dinner. And I think this is a good story to tell your listeners, whether they work in the industry, or they're enthusiasts, or they run their own blogs or podcasts or whatever, that you all matter people that really the people that enjoy our product, and people that are passionate about our product they matter to us. So one on one raw went away for a while, we made very little raw for very long time, one day, kinda in the first season, spring, one day in the second season, fall winter, and 54:32 didn't have enough. Part of that is because we didn't forecast enough part of that is forgiven happen. So we lost six months worth of our on to accidental thing that our buddy Connie did. And we didn't have enough. So in the late 2000s, I think might have been around 2010, 2011, 2012, 54:51 right in there. 54:53 One on one route went away. And compared to Tom came out with 81. And nothing faith we can get by by just lowering the proof a little bit. And we couldn't get by a lot of people got very angry, especially people that were had to use that for decades is there? 55:11 Well, yeah, they're raw. If you ask for a Ronnie, that's what they're going to give you. And so 55:18 a guy by the name of Eric Asher, who's a good buddy of mine, now that he's almost like one of the family owns bars in San Diego, New York. At that time, I think maybe working in San Francisco started an online petition, first time I ever seen this happen to petition a supplier and also kind of speak out and say, if you are going to get one on one on one route, we're not going to carry any more competitive products. In he was the guy that kind of mattered, you know, he made himself mad, or he was loud and proud about what he did and took bartending seriously. And, and because of his passion, and because he got a lot of other people to kind of side with him and sign up on this kind of like online petition or group or whatever it was completely Listen, and they came out with a product after just two or three years of her being off the shelf. And it's we don't where it's not even an allocation anymore, we have plenty of it, and have had plenty of it for a year to the one on one or at least 56:11 in that's why it's kind of my favorite product, because it's a product that is very near and dear to me because I enjoy it so much. Because one on one rise, the only reason why we make any rat to begin with, because it's the thing that kind of makes money on the wrong side. But also because it's a good example of what a person that can be passionate can take what they can do what they can get done. You know, you had a question from from Dave Jennings earlier, Robert. It's another good example like this dude just made a hobby, his hobby into almost like a full time job. Even though he has another job in like, we talked about him in the company when we're doing meetings and stuff like did you see that thing he said? Or did you see that timeline that he did like bars? Like Is this right? Can we use this? Like, should we pay him 57:00 he's doing a better job than a lot of people we paid to do that kind of stuff. And if you're even if it's not wild turkey if you're listening into this, you're passionate about whiskey about bourbon. If you're a Buffalo Trace fan or a Jim Beam Stan, are you only like 400 year old family state will it? That's cool. Be passionate about that, almost to the noxious level and kind of good things happen. Because we like that we like when somebody shows up and gets that know that look I was talking about earlier the den Jimmy have on their face on their passion about something like when dad was talking about that whiskey. That's the kind of look that makes me excited when somebody comes in. And dad's like, I got something that we haven't even put out yet for Detroit. And you see that guys, I was like, you know, you think that at home the moon at that point. That's the best part of this job to see people get excited about what we do. 57:51 Absolutely. Well, that's good. That's I'm gonna go ahead and end on that note, because there's gonna be one that we're never gonna forget because we're all going to walk away with mosquito bites after this. 58:01 So I want to kind of quickly wrap it up. If there's anybody that people want to get in contact with you social media, go ahead and let them know so they can find you. Twitter, Instagram, 58:10 I'm Joanne Street. It's pretty basic on all social media aspects. 58:14 You said of yourself called yourself. 58:19 That was karma right there. 58:22 My Instagram is Russell's rock. I don't use social media very much. And I think my Twitter is Bruce Russell one on one. 58:31 I'm on Reddit too. You'll see me like pop around on bourbon Reddit
Leland, Dave Jennings, Tony Vanetti & Jay Cruze.
Leland, Dave Jennings, Tony Vanetti & 98.9 Radio Now's Kobi.
The roundtable is back at it again, but this time we are joined by David Jennings of RareBird101 and Wade Woodard of tater-talk to discuss some topics. Learn how you can be a part of Wild Turkey history by supporting RareBird101 on Kickstarter and if you agree or disagree with Wade on barrel finished bourbon classifications. We wrap up talking about limited editions and store picks because that's always a hot button for all. Show Partners: Barrell Craft Spirits is more than just bourbon, they blend rye, whiskey, rum and have a signature infinite barrel project. Find them at your local retailer. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: The week’s Above the Char with Fred Minnick talks about Joy Perrine, the first female bartender to be inducted into the Kentucky Bourbon Hall of Fame. Wild Turkey Kickstarter with David Jennings of RareBird101 - https://www.kickstarter.com/projects/rarebird101/wild-turkey-american-spirit News came out this week that the TTB is allowing "specialty whiskey" classifications to adorn the name bourbon on the label. Is this the demise of the bourbon law? Maker’s Mark released another limited edition. From a retail standpoint, isn’t this the easiest money that’s ever been made? When it comes to store picks should retailers care about what’s in the bottle? Taste vs Age, who wins? Will it sell no matter what? Thank you to Blake of bourbonr.com, Brian of sippncorn.com, and Jordan of breakingbourbon.com for joining as usual. Unknown 0:00 Everybody's a lot of chime in whenever they can. Jordan. Unknown 0:05 just lost anyone else. Did you know? All right, I mean, you know when your video wasn't breaking up, you might have saw. Unknown 0:27 Hey everybody, welcome back to Episode 196. of bourbon pursuit. I'm one of your hosts Kendrick Coleman. And this is the Community Roundtable. That means I don't have any news to talk about because all we talk about is the news. On the round table. We get some of the latest gossips and the fun cultural topics that we all love to hit on such as barrel selections, but a little bit news about us. We recorded a live podcast this week with Corky Taylor of peerless distilling company. Make sure that you don't miss out on our live streams and live recordings because we have Unknown 1:00 Another one coming up in May. Make sure you're following us on all our social media channels Facebook, Twitter, and Instagram. And you're going to be the first to know when we go live. Are you interested in partnering with bourbon pursuit? We're the most downloaded whiskey podcast across America. Check out how you can get your brand in front of a million bourbon drinkers per year at bourbon pursuit calm and hit the partnership button. Or you can send us an email team at bourbon pursuit calm. Now with that, let's hear a little message from Joe over a barrel bourbon. And then you've got Fred Minnick with the above the jar. Unknown 1:37 Joe from barrel craft spirits here. Barrell Craft Spirits is more than just bourbon, we blend rye, whiskey, rum and we have a signature infinite barrel project. Find us at your local retailer. Unknown 1:50 I'm Fred making this is above the char. If you walked into a low level bar in the 1980s you had a variable Unknown 2:00 little chance of getting a good Manhattan or old fashion or Mint Julep. Most of the bartenders were used to just slinging beer and porn, a little whiskey. Oh, nice or neat. And then came a young woman named joy Perrine. She came from the Caribbean islands where she served as a bartender at St. Croix and made all sorts of daiquiris and various types of from drinks and all kinds of banana frozen concoctions that made the island visitors quite happy. Local had never seen anybody like joy brainy. She stood behind the bar and slung mint juleps like nobody here before. She made Manhattan's and created special syrup that would complement Bourbons, unique to Kentucky. She was so amazing. That Esquire called her the bad girl of bourbon and the reason why she would tell you off if you Unknown 3:00 ordered a bourbon the wrong way in her opinion or if you boasted a little too much about what you thought you knew about purpose Unknown 3:08 because of her accomplishments in life, Joy preening was named in the bourbon Hall of Fame, the only female bartender to be inducted into the bourbon Hall of Fame. When she passed away two weeks ago, I thought about my relationship with a 73 year old. She was quick witted, would always tell you what she thought, but boy that she loved family. She loved her daughter, she loved my family. And I gotta tell you, if you were ever enjoy parade, nice presence and she made you a drink that taste that moment. It would last a lifetime. Unknown 3:47 her longtime employer, Dean corporate, died a few months ago as well. And I like to think that both of them are upstairs right now in the cloud somewhere, sipping on a bourbon Unknown 4:00 hope that I can only add to what Dean and joy did for the local community. And whatever you do in bourbon, whether it's consumer or promoted, I hope we can all live up to the standards that joy Perrine created. Unknown 4:18 And that's this week's above the char. Hey, did you know I got a new magazine out? Go check it out. It's on newsstands now look for bourbon plus and Whole Foods, Kroger, Barnes noble, and a lot of other places where magazines are sold. Hit me up on Twitter or Instagram at Fred Minnick. Until next week. Cheers. Unknown 4:40 Welcome. This is the 31st recording of the bourbon community around table is another favorite of bourbon pursuit because this is the opportunity that not only do we have a variable mix of some of the biggest bloggers and authors in the scene of bourbon here to join us, but we get to talk about Unknown 5:00 recent news and it's also the opportunity for fans for people that are in the bourbon community as well to join and watch this happen live and be a part of the live chat as it goes down so, Kenny Ryan and Fred here from bourbon pursuit team fellas, how you doing tonight? Unknown 5:18 Great. Unknown 5:21 3031 times down we had we had to mess up. Unknown 5:25 question Why do we do with the hardball? Unknown 5:29 Where's the bunnies? I'm trying to count all the towels on the bottom of the screen. I'm like how many people we got Unknown 5:37 is the round table as a bourbon family and I'm here at my cigar family and the lounge, smoking a stogie and just excited to get this going. I'm in my basement, looking at my kids two ways. Unknown 5:52 You know, let's do this pregame. know everybody's got a little bit better atmosphere but this is also the pre game that we're recording this about an hour before the Unknown 6:00 NCAA Men's National Basketball Championship kicks off. For me. I've got to still go with sec. So I'm pulling for Auburn tonight. Ryan, Fred, what about you all Auburn's not playing tonight? Really? Unknown 6:12 Where are you talking about 30 games? Getting? Oh, yeah, you're right. Sorry. Virginia. Virginia. Unknown 6:21 Tech. Yeah, I'm waiting for the one but they found you know, Unknown 6:27 start over from the topic. Unknown 6:31 I'm going I'm going to go actually have Virginia, Virginia. Virginia has had to crazy wins. So, like the probable odds of winning those games are like, not profitable. So probably they're going to win them. Go Texas Tech. Red Raiders. There we go. So we got our first three in. Let's go ahead and kick it off with our Cal Ripken of the Community Roundtable. Blake. Take it away. Yep. Just just continuing the streak all the way through undefeated Unknown 7:00 In the bourbon really count Unknown 7:04 I'm not sure Unknown 7:06 if you play if you throw a pitch and a game you counted as played but no so tonight well I'm Blake from burner burner calm and steel box calm so for tonight's game don't really have a dog in the fight Unknown 7:24 yeah birthday day of being a Florida fam. Ok now go back to back national championships a decade ago but Unknown 7:32 I think it'd be interesting to see Virginia when you know to go from the first number one seed to get knocked off by 16 seed and then go back and win the national championship the next year. That's pretty cool story. Unknown 7:44 Texas Tech and really I just have no connection to other than I'd like that bobby knight coach there for a few years but so my heart would say Virginia but I don't think they are they're going to win. I think Texas Tech actually wins. For going to do a spread. I'm going to say Texas Tech Unknown 8:00 by seven and Unknown 8:03 one up this Yeah. Unknown 8:07 bourbon or pick on that one if anybody wants to me. Oh, nothing's really Unknown 8:14 can I put my mortgage down on it? Unknown 8:17 That's a five star guaranteed. Unknown 8:20 Brian second quarter to go ahead and take it. All right, thanks. Yeah, this is Brian was sipping corn find me at bourbon justice calm or sipping corn calm Unknown 8:29 my team tonight I'm in protest so I'm still rooting for the cats somehow some way but since they can't win since it was robbed from us I'm going Texas Tech tonight the the probability that Ryan was talking about of some of those games that Virginia one and just not being able to put points on the board makes me think this is a Texas Tech kind of night. There we go. Thank you and an honor of one of our topics and one of our guests. I've got a wild turkey 1850 Unknown 9:00 Five the 1.8 proof nice and I've got a drink the rest of it because reminder to people quirks can still break after the initial opening so the rest of this is going down Unknown 9:13 somebody's gonna sleep really well tonight Cheers. Unknown 9:18 Jordan take it away. sure this is Jordan from breaking bourbon calm one of the three guys on the site visits for the Release Calendar. In Depth reviews can also find us on social app breaking bourbon, Instagram, Facebook, Twitter and Patreon. And for the championship game since Dukes been knocked out. I'm gonna stick with ACC and refer Virginia. Alright, and then we've got two other guests that are joining us tonight and they're always familiar faces to the podcast as well. First I'm going to go with Wade Woodard who is he's keeps the Tater library. He's got Tater talk calm. So welcome back to the show. Hi, good to be here. As you mentioned, I'm a whiskey geek. I have a blog side paid or hyphen talk. com Unknown 10:00 I am the compliance officer of the Texas whiskey Association. And we are within the next month launching a Texas whiskey trail with 14 distilleries on the Texas whiskey trail. Unknown 10:13 Let's see the game tonight. I one time was in Lubbock and I had an Aggie sticker on my car and I went into a restaurant and I came back outside and I had to slash tires Unknown 10:27 know I came here for other writers. I guess I had to go over with Virginia tonight and because it's working, you know, I brought out my Monday evening bottles here so I'm having a little while I'll turn feature of you might spark so here's just a poor Unknown 10:48 just happens to be above his computer as we're recording. Unknown 10:54 All right, and then David Jennings of Robert, welcome back to the show. Hey, glad you had me on. Unknown 11:00 Absolutely and you know, give a plug about you know what you do and that'll kind of lead us into our first topic tonight. Okay, well, I have a blog. It's rare bird one or one.com primarily reviews the wild turkey whiskies. I have some articles from time to time, there's resources there with the timeline and bottle codes and this kind of thing. And more recently, I just finished a first draft of wild turkey book, which I don't know if you want me getting into that or not right now. But anyway, I'm just glad to be on as far as a I'm just guys I'm just not into sports as much as you guys so in my house I'm rooting for wild turkey wins every night. Unknown 11:43 Also, the say is like is there something in your life that like doesn't revolve around wild turkey like at some point is your wife or your kids are just like God, we can just quit it just Unknown 11:54 a little bit, but I try to keep it you know, try to keep it in check. So anyway, it's all it's all fun. Unknown 12:00 And it's my passion. I mean, I really enjoy it. So, you know, it's, Unknown 12:04 it's hard. You know, if you're if you don't love something, you're not going to do it every day. But when you're really passionate about something, it just happens all the time. So that's that's my life on a weekly basis. And I David, I gotta tell you, when you when you reach out to me to read your manuscript, I was really honored and to see where you're going with it is fascinating and starting a Kickstarter campaign that is one of the it's one of the riskiest things you can do as an author to go out there and, and do that because you're putting yourself out there everyone's going to see what the donations are. So take us through that process. Why did you choose to go with the Kickstarter route? Okay, well, you know, Unknown 12:49 well, you know, how difficult it is probably back when you first started to get somebody to pay attention to you and and give you some type of publishing deal and or one that's even worth a flip and Unknown 13:00 I didn't really want to compromise. I was, Unknown 13:03 um, you know, willing to entertain, you know, publishing offers and that type of thing. But ultimately, you know, I, Unknown 13:10 I felt like no matter what I did, if I went that route, it was going to take a long time. And you told me, you know, we're looking at maybe February, the earliest, you know, something worked out, maybe later. And so, I felt like this was the year you know, I wanted to get something out there. This is Jimmy's 65th year coming up in September on September 10. And I would love to have a copy of this in his hands by that day. And I thought, well, I think I have a strong enough fan base to get just enough to make that happen, you know, hire a photographer and, and get some designed to have a nice looking book. You know, it's not going to be probably as nice as some of the other hardcover books out there. But it was enough. You know, I thought I could get enough together to make it something worth buying, you know, and I'll be honest with you, setting up Unknown 14:00 Kickstarter, it wasn't as easy as it was, when I set up my Patreon, there was a lot more verification to it, and you know, there was no guarantee that it would be approved. And so I put everything out there and tried to set it up as best I could and just kind of cross my fingers that they would sign off on it. I did. Unknown 14:18 And now and I did the math, and I'm like, okay, I just want to break even, you know, with this, you know, I don't want to, you know, you know, set myself upside down with rewards in this type of thing. So I sat down and did my math. I watched a lot of YouTube videos on how to run a successful campaign. Unknown 14:33 And so I did my research. And so I came up with 30 $500 Unknown 14:37 is probably enough to get the design photography, all this stuff together to get something out their own. We're a book can be purchased on the on demand basis, which I'm sure you're familiar with Fred, but like with Amazon, you can publish a book on demand. So you send them a PDF file, and they print the book as people buy it. And so I was just trying to cover the cost to get the book there. Okay. Unknown 15:00 And so Unknown 15:02 it alarmed me to find out, you know, within 24 hours. I mean, it was like I had like $1,000 already, you know, and then today I hit goal, like, you know, 10am or 11am or something. And I mean, and now I'm at like 40 $500 Unknown 15:21 or something you know, and the Bergen community. Unknown 15:27 Y'all are some good all of y'all. Well, David, I'll tell you, I'll tell you that Unknown 15:33 we will open up their wallets to turn, you know, like they're they do that to people that like, and you've always come off as a very genuine very fun person. And you get to know you and see if it's even more and then you got that South Carolina accent. You know, where's this all in? Bill Clinton Unknown 15:57 when I was sick Yeah. But yeah Unknown 16:00 Well, you know, guys, Unknown 16:03 it's, it's humbling it really is and I really appreciate it and appreciate you know y'all having me on. I'm going to continue with the Kickstarter is going on for another 5756 days or so. And everything you know, every penny I get above my goal is just going to go right back into the project whether I can make a classier book than I originally set out to. Or I can do some marketing. Like, you know, I've been thinking about some ads or this type of thing where I could at least try to, I'm not gonna be able to compete with the big publishers but I can I can maybe hit a target audience better than they can now. You can whip their ass Unknown 16:41 so let's let's kind of decent here today with 57 days left your auto pays to make $256,500 Unknown 16:53 Yeah. Unknown 16:56 Y'all keep talking like that. David, I will give you I'll give Unknown 17:00 Just some economics behind you know, books like I, you know, I've been writing books for more than 10 years now and my first my first my first whiskey book whiskey women, I had like 500 rejections and you know, if I had the access like Kickstarter or had the notion to do that I would have I probably would have done it but my advanced for that was $2,000 and so they don't like that typewriter manuscript Unknown 17:34 actually do Unknown 17:37 that. So you you actually stand you know for what how you're going about this. You probably actually stand to make you know, legitimate money off of it. You know, from from the book sales. If you're putting it all back and look like that's the goal was just to kind of see if I can, you know, upgrade the product because I would love to have something in my hands that is comparable to what you would find will book stand Unknown 18:00 I'm not cutting any corners with the Amazon print on demand. I mean, it's going to be a full color photo quality, highest grade paper that they have is going to be soft cover, unfortunately, because amazon kindle demand does not do hardcover. But if I continue to raise funds like this, I can have the Amazon Kindle demand for an option. And then I might be able to go to like book baby or Ingram spark or something, and print some hardcover additions. And those might have to be on a limited basis. It just depends, you know, but that's kind of where I would like to go with it. Unknown 18:31 The most important thing to me is that I won't something I want something in Jimmy's hands, that's what I want. If I can just tell his story, and of course, you know, there's a story in there and there's a lot about data in there. But if that is what I really won't, because Jimmy is such a legend, and I feel like it's it's his time to get even, I mean, he's had a lot of accolades. I'm not gonna lie, you know, he's had a lot of people Unknown 19:00 Give him various honors. But I think is there's a story there that a lot of people have not heard yet. And I think that this is the time this is the year his 65th anniversary at the distillery. And I really want to make that happen. And I want to make it happen this year. And it looks like it's going to happen now. Thanks to everybody. And I'm a Patreon supporters and, and everybody that's donated on Kickstarter, people that have tweeted, retweeted, done stories on Instagram, Facebook posts, emails, word of mouth, all this stuff really helps, and I really appreciate it. And I can't say thank you enough, I really can't. Unknown 19:34 Well, you've got more time to go here. You know, you, you hit a goal within three days, which is fantastic. You still got 5050 some odd more days to go here. So I kind of want to let you give, you know, sort of one last plug that are sort of on the edge or like maybe thinking oh, well, he's already got his funding, like why should I even bother to promoted or back is still but give some ideas of why people should still back it because of the stories and some of the content Unknown 20:00 You're going to be delivering inside of there as well. Okay, great. Well, again, I want to take any extra funds raised and increase the quality of the product and promote the product. And the purpose of promoting the product is to make sure that the story of the recipes and the Russell's and of wild turkey distillery in the Lawrenceburg area is put out there. And I think like said, it's a story that needs to be told. And it's the right time with Jimmy's anniversary. And then we had the one to one anniversary last year with Jimmy and Eddie's combined service. And so that is the most important thing to me. If it stays a self published thing where it's promoted on my blog, or my, you know, Twitter feed or my Instagram, it will reach people, it just won't reach as many people and so I need to make sure I can raise enough to get it to the right places, like bourbon plus, or something like an adverb plus would be a really cool thing. And so that is that's my goal. So I just have to raise enough money to do that. And I think the other Unknown 21:00 You know, there's content there that you will enjoy. And there's a whole appreciation section to it's not just history so if like history is not your thing if you're like I just don't really, there's there's gonna be a lot of reviews on there are tasting notes, my impression on different expressions, and I'm doing a lot of photography I'm paying for a lot of photography so the book is going to have a ton of bottle porn in it. It's going to have a lot of like cocktail porn. It's just yeah it's just going to be just loaded with excited just loaded with but just good porn at the end and I've got a good photographer so I it's I'm not it's not you know my stuff. Unknown 21:41 I you know, wait, I don't mind hitting up whiskey advocate either, but they're not on the show tonight. Unknown 21:49 I'm going to talk about bourbon. Unknown 21:51 Know your audience and you you talk porn. So Unknown 21:58 let's change the subject back to that. Unknown 22:00 You know, I'd like to get them in the bc i don't know if that's going to happen or not, I haven't really talked to compile it too much other than I did arrange some. Unknown 22:09 Well, at least I started the process of arranging to have the photographer come in and be able to take photographs, and make sure that there's no you know, questions there. Unknown 22:19 But, you know, it would be nice to get them in in the visitor center. I think it'll probably happen in time maybe after it's done and somebody has something to look at. I'm doing a very limited run this week, I sent a local printer Unknown 22:33 the book without pictures to have a just like a mock up late. So it'll be in the eight, you know, the five by 5.585 or whatever, you know, kind of book format digest format, and, Unknown 22:48 and I'm going to send those out to a few people to do some editing and some review. Might you might get your targeted at date for release. And how can how can your fellow panelists here help you okay. Unknown 23:00 I would like to have it completed in time to give it to Jimmy so that would be September 10. I'd have to have it in his hands so September to at least have a run of the book done by local printer so it would be exactly like what would be on Amazon but I can work with my local printer and have that rushed and done quick so I can do that habit FedEx. So you know I guess sep tember first at the absolute latest would be you know my deadline there but out to the world you know I'll put on their December because I didn't want to kind of overextend myself or make promises I couldn't keep because I don't know what the turnaround time is with Amazon and these things I haven't got into that. You know much research on that side because I'm more focused on just getting things done. But I put December but I'm guessing you know, it'd be more like october november sometime sometime like that were to get there before the holidays. That would probably be the best thing to do because it would make a nice Christmas present. I think you definitely want to time it with that. Unknown 23:57 The stocking stuffers they start emulating yeah Unknown 24:00 I'll request that is so that 50 bourbon stones I have. You know, Unknown 24:05 I just I never imagined how much I mean, you don't think about these things like indexing like, you know, like, Fred, someone does your index for you, you know? Yeah, I'm like, I'm gonna have to do that. And like, I started messing with Microsoft Word and I load Microsoft Word. I mean, it's got a lot of features, but it's just it sucks the creativity out of you do don't don't do indexing. I'll connect you with someone who will do it. He's got a great typewriter. Unknown 24:29 Exactly right. It doesn't say like we're getting out of the bounds of even when I even know. Well, thank you for it. I mean, seriously, because I played with it. And I'm like, Oh, my God, I'm gonna kill myself. Unknown 24:39 It was just not I want to create, you know, on the right. You know, I didn't do a review this week, because I was so focused on getting all this stuff together. And I love writing reviews. So it really hurt, you know, to have to take that hit this week. So if you've got someone that can do that, oh, that would be awesome for you to talk offline about the effect of Bernard stuff. I'm sorry. I'm on you guys. Unknown 25:00 Good, let's go on the rails here. So, Unknown 25:03 so I want to say, you know, David, thank you again for coming on and kind of give us an insight about your book for anybody that's wanting to help back as Kickstarter. And you know, with the Kickstarter, you get an actual copy of the book too. So you can get that link in the show notes for the podcast as well. But I kind of want to move it on to the next subject in this is where it kind of all happened in some sort of like Twitter spiral. Fred had tweeted about cast finished bourbon jumping the shark. Wade had a tweet about the TTP telling him that you could add flavor and color is so called a bourbon. And my head was about to explode and I said, You know what, let's just have both of these guys. Come on in and we'll just put it out there and kind of see who who's kind of feathers we can rafal if we're kind of tailing off the wild turkey thing there. So wait, I kind of want to toss it over to you to kind of talk about where where this conversation spiraled out of well, if you haven't bourbon, or a straight bourbon whiskey Unknown 26:00 You put it in a secondary task it becomes class type 641 whiskey specialties is no longer class type one on one or 141 which is bourbon or straight bourbon. And the team can you be has a chart that what products by class type can have flavorings added to them. And when you become a whiskey specialty, you're also allowed to add up to 2.5% harmless color flavoring event blending materials into a product. Unknown 26:33 So I think that's what Fred was talking about somewhat is that you can add these flavorings into secondary cast finished products and you don't have to disclose the fact and then we had a major producer just came out with a Unknown 26:48 bourbon that had been finished partially in wine cast partially and Sherry cask and they acted like they reinvented bourbon and they were calling the project directly on Unknown 27:00 The bottling they do have that you know what was done to it? bourbon finished and partially finished but we need people people like us because we're transparent talk about the product you're talking about. Unknown 27:11 Okay, Jim being legend. Unknown 27:15 So if you go on Twitter and type in legend, every single post, you'll see me posting the actual cola say no, it's not bourbon, whiskey specialties. Unknown 27:29 And this is something you've been on for a long time I've been I've been a lot more kind of just generally, I kinda I liked the category because I liked a lot of taste of them. But I've never really liked the fact that bourbon and straight bourbon are on these labels. And Unknown 27:49 this year at the San Francisco world spirits competition, I think a lot of people know I'm a judge there, and I had the special barrel finish category on my panel. Unknown 28:00 We're tasting these I mean it was like one was like over Sherry read one was over ported one had one was like three different wine cask finishes and that none of them had any notice what note whatsoever of a bourbon and and that was a moment for me that Unknown 28:22 you know where I realized that we're so far removed away from these things tasting like bourbon as a whole that bourbon should not even be on the labeled for the for a lot of these special barrel finishes. And when we create like a distilled spirits specialty or whiskey specialty that allows them to do a lot of the things that they want to manipulate it to remove it from the the actual flavor profile of the original spirit. I don't think bourbon should be on that label is you're starting to see a lot of these independent battlers. A lot of these craft Unknown 29:00 distillers try to separate themselves in the market. So instead of improving distillate or instead of having a good quality bourbon to begin with, they're trying to what they do and rum, which is add things to compensate for the lack of quality in the original spirit. And I gotta tell you, it, it has to have people like Booker know and Parker been rolling in their graves because this is the sort of thing that American distillers fought against in the late 1800s. Again in the mid 1900s. Every time there's ever been an effort to to mess with bourbon distillers have rose up and fought against it. And today, it's the exact opposite. You're seeing the larger distillers you know, push for more of these allowances within the within the federal government, and it bothers me, but I'm going to kind of take a different side of that. Unknown 30:00 You know, we talked to people all the time, every good every that does all the barrel shrink finishes, you're talking the angel's envy that Joseph Magnus is in the world, everything like that. And they look at it is, this is this is a new territory, this is a new angle, this is how bourbon is going to go to the next level because there's new new realms of experimentation. Whiskey is going to go to the next level in their opinion, but it's not bourbon. You know, we have the path back back 100 years ago in 1909, that basically said we couldn't had these adult all degraded spirits. And now we're getting back to, oh, well, let's add this stuff to bourbon again. So Unknown 30:40 I know what you're saying. I know what you guys are saying when when you support the category from a flavor perspective is very good. It's very exciting. But you know, at some point, we have to protect bourbon. And if we do not then so Unknown 31:00 Suddenly this has got there's going to be an allowance of coloring and flavoring to bourbon. And we have to protect that. And that's all this is about. That's always talking about that's all I'm talking about. I love I love the flavor of the angels a lot of the angel's envy products. I love the flavor of the Magnus products. I'm just coming to a point where you know there were there are people in that category who are taking advantage of it straight up taking advantage of it and adding flavor packets to it, you know, saying oh, well I got a little bit of a this is a pork barrel finish I just happen to have an extra bottle of Port there you know, so that is what people who are getting Unknown 31:41 getting flanked by those who trying to compensate for shitty quality distillate devil's advocate not disagreeing but just playing devil's advocate. So I guess more for waiting and Fred, so they come up with a new category called bourbon, whatever that defines the rules, regulations around how you Unknown 32:00 can finish a bourbon would that be something you're open to are now? Unknown 32:05 I would prefer not to use the word bourbon. Call it whiskey call it American last year called some new name. Well, I'm like read it should be protected bourbon. Yeah, you gotta like bourbon. I think I think what you have is them just not following the laws because I don't have a problem and it sounds like y'all do but personally I don't have a problem if they call it Kentucky bourbon finished in whatever barrels but I just pulled this bottle and it says a truly unique bourbon. That's not abiding by the TTP standards. And now on the bottom it says Kentucky straight bourbon whiskey and then a line below it partially finished in wine and share cast. So with that wording, I would have a problem with it. But I think it's you know, for me, I don't have an issue with it saying, you know, bourbon finished in whatever cast because that's what it is. You know, it's Unknown 32:58 pending that they always do that. Unknown 33:00 That those they start marketing efforts where they're just calling it bourbon and leaving off what was done to it confuses the lines and that's what Jim Beam is doing with this product. But interesting I contacted the TTP specifically about this Jim Beam legend product and as the compliance officer at Texas because I have 14 distillers that look to me the same what can we do own labels what's allowed? Wait, America, America looks to you know, Unknown 33:30 again, I want to make sure that the products they're putting out a fully compliant with all the laws and someone we're making some of these products. And so I sent the TT Did you know, direct question, you know, is this Jim Beam label fully compliant with the TTP laws and they basically came back and said, this label is compliant. So the TTP doesn't seem to have any problem with Jim been calling this product, a unique bourbon. Well, I don't know. I don't think I've never met. Unknown 33:57 Go ahead. Sorry. But no, I was just I was Unknown 34:00 I agree with Blake on the bourbon finished in but my devil's advocate question for Fred is Unknown 34:06 it's it's a subjective question to say when a bourbon finished in whatever kind of barrel no longer has the attributes of bourbon Unknown 34:16 so how do you how do you govern that Unknown 34:19 you know I just a bright line know finished it's finished it can't call a bourbon now again I'm not opposed to finishes and I'm not even really opposed to having you know bourbon necessarily on the label. But is it when is it the one is it the main one it's the main word on the label versus an amplified word. I think that it really where you know where we're getting here's here's the thing with with whiskey distillers really human nature's you give someone an inch, and they're going to take a mile Unknown 34:55 No, and that is where we are. I can't I can't remember who Unknown 35:00 What the brand was when I found out what it was, but it was finished in like three or four different tasks, and it was still in, you know, it's still on the shelf as a bourbon. You know, angel's envy is in one casks, whatever you think of them there in one cask makers 46. It's, it's one style, it's got French oak stays inserted, but we start getting past one barrel. I mean that that that's that is where people will start taking advantage of it. And then you're going to get into Celera. And you're going to get into all these other things that the Steelers are going to try to do to take advantage of it to stand out and to have used their marketing tools. You know, to get a very clickbait headline that will run rampant on something like men's health or gear patrol or Forbes or wherever. And that's that and I'm just telling you from a pure like readability standpoint, that Jim Beam story is all over the place. It is Unknown 36:00 All over the place and like what is what is drawing IR from Wade and a lot of other people is that fact that it continues to be called bourbon and, and being so different and it's getting put in that same kind of like innovation innovation bucket, as Unknown 36:19 you know, something like sweet mash, you know, and no one cares about sweet mashing. But to me that's innovation for bourbon. You know, to me that is real innovation. You know, the barrel finishes I again, I love the category. I love so much of the flavor of it. But we're getting out of hand and I just know in ROM, it's a shit show. You know, they say it's a hilarious system. They're not Celera. Well, I mean, the other thing is, is that when we're talking about these finish, Cass you all are no better than me. But I don't think there's a law or anything that states about how empty a certain cast must be, or how dry or how how age it has to be until days. I mean, Unknown 37:00 Could have six bottles of rum left in there or seller or Porter Sherry, it could have a few drops. There's there's nothing to say. Unknown 37:10 rebuild their barrels and then they refill them to write and that's how. Unknown 37:15 Yeah, exactly. Again, that's also what they doing wrong and and you know there's there's nothing wrong with that for for like creating a whiskey and another thing weight is something that is, is is of growth right now our blends we're seeing a lot of blends of various types of burdens. And you know, and this is this is another area where people can slip in a little bit. You don't see blend of straights, you know, what are you getting? So there's just there's just a lot of things where there's this incredible Unknown 37:51 I feel like taking advantage of an eager populace to drink bourbon. Unknown 38:00 Not to cut you off or but you know, it's funny the whole time we're having this conversation. So I think it's almost like the very front line has already been last a long time ago and where I think we'll take like wild turkey honey or Jam Jam stack or anything like that. So and I talked to a lot of people who don't normally drink whiskey or bourbon, right? Let's say, Oh, I had this really good bourbon was like cherry flavored, or I had this really good honey bourbon. I'm always like, oh, and I start to explain to them and they're like, Uh huh. So do you drink that bourbon? And it just goes right over their head, right. Like, the big distilleries. They won that battle A long time ago, because in their minds, people are reading the label. They're already especially with the brand. Yeah, right. And that's not even bourbon begin with. It's just a blend of the corn inverted right now. You know, they last a long time ago. Well, I think one thing we're seeing you ask how the how these products can be compliant with the TTP. If you exceed 2.5% and these flavorings, you would technically have to call it a flavored whiskey. We don't know how much product is in these cast when they add it in. So actually Unknown 39:00 Lot of these products get measured on time. Typically, they're probably exceeding that 2.5% level that's allowed by law to be added to it. So a lot of these products, especially when you start doing multiple casts, like Fred was talking about, they're probably exceed the 2.5% and probably legally should be called flavored whiskies. Wait, I have a question. Is there a definition for cask? I mean, what's the cask? Does it have to be a certain defined barrel? Or can it just be a wooden box mean? What's a cast? It may change soon. Unknown 39:34 I mean, what's a cask now? legally? There is no legal definition for you go. Matter of fact, in the TTP regulations, they call it an oak container. They never even say barrel or carrel cast, they call it containers, but they're changing that container finished whiskey. Unknown 39:55 Jefferson ocean So wait, wait. I'm curious what your Unknown 40:00 Think of this My belief is that if if, if the buck if it stopped with like something as simple as like angel's envy, I don't think we're having this conversation. And we were, I really respect what angel's envy has done, because they never they always are always very transparent that you know, there they are bourbon finished, bourbon finish rye finished and done but I mean, I don't know. I mean Bourbons bourbon by itself. That's the way and I think English stuff should be whiskey. That's just my opinion. Like, maybe I'm too old school because I grew up around it but why not in something man, just bourbon bourbon. You know, right. If you do that, we'd have to have like a whole spin off show of called like whiskey finished in podcast pursuit. You know? It works. Well. Unknown 40:55 Don't do it. Unknown 41:00 You know, but you know, as as we look at what the future is all right, so it things are taking off, and people are getting more influence, you know, throughout the, throughout the consumer base throughout the, the governance. And you know, what does that look like in 10 years, we've seen what this looks like now after really a 10 year explosion of barrel finishes. If in 10 years, this continues to escalate, Unknown 41:28 it is going to be a shit show and bourbon will be damaged. If we hold the line on what is bourbon. And if they would have stopped with angel's envy, we wouldn't have a problem. If they would have stopped at that style. We wouldn't have a problem but it didn't. Unknown 41:44 So I guess to kind of wrap this segment up if there's a call to action for bourbon consumers out there, Fred Wade, like what is what is that action that somebody should take? Unknown 41:56 Well, my saying is, if it's not straight, you must debate Unknown 42:04 He's been he's been teaching that one of Unknown 42:10 the next t shirts come Unknown 42:13 to bottled in bond because that's not getting messed with that's Unknown 42:18 that's even even more that's straight plus face well shit Brian then you're only going to have like 12 whiskies in your bar Unknown 42:26 you think bottled in bond is not getting mess with I my latest blog posts talks about a bottle and broad product really crossing the line and got over the world. Unknown 42:38 Damn cannot ride a way we reached out the way for pursuit spirits. Unknown 42:45 One more thing on this topic though, if people do like these finish whiskies, I did a little experiment recently of trying to make my own at home by just adding a little port or a little Sherry or a little grandma or gay directly to the bottom. Unknown 43:00 And let them married for 30 days and had a panel of 11 blind tasters taste my version versus the commercial versions and two out of the three my versions one easily hand down. So you can make these products at home by starting with a good straight bourbon base. I get a couple of things. One bottled in bond from a label labeling perspective is starting to be Unknown 43:25 you know, kind of mess with whistle pig has a bottled and barn. So you see, you see something like that that's out there. So we've seen flavored whiskies make it through the TTP as bottled in bond. So bottom the bond is absolutely You know, it can be Unknown 43:45 you know, penetrated and and i look at I always go back to ROM when we talk about this, take a look at the state of affairs ROM ROM is a there's not many really genuine pure producers left Unknown 44:00 So if you want if you want bourbon to turn into that, then let's just, you know, let let this continue to go buy more live legend. Unknown 44:11 Absolutely. Well, I mean, I think we, we definitely came away with some some learnings here. So anybody that's out there, make sure you are you're reading the labels, you know what you're buying, and you make sure you're looking at a lot of these guys blog posts because they go in depth and you'll be smarter because of the Unknown 44:30 bourbon pursuit wouldn't be possible without the support of our Patreon community, and with help of our following partners. Unknown 44:39 You listen to podcast, so you know that there's more craft distilleries popping up around the country now more than ever, but how do you find out the best stories and the best flavors? That's why we've partnered with rock house whiskey club. It's a whiskey of the Month Club who's on a mission to uncover not only just the best flavors, but those stories that you want to hear Unknown 45:00 From craft distilleries across the US, rack houses box ship out every two months to 40 states and rack houses April box there featuring a distillery that was located inside a former North Carolina prison. Whiskey prison, home to Southern grace distilleries. It's the prison you'd want to break into. Rock house whiskey club is shipping out two bottles from Southern grace distilleries including it's double gold award winning conviction small batch bourbon, which is the first bourbon ever to legally be age behind bars, go to rock house whiskey club. com to check it out and try bottle of conviction today. Use code pursuit for $25 off your first box. Unknown 45:43 But next I kind of want to talk about sort of the hype train that continues to build just around limited editions and everything like that. And that was because this past week in Kentucky there was the last edition of the Kentucky Wildcats Maker's Mark limited edition a release and makers Unknown 46:00 Mark does one of these every single year it's it's usually in the Kentucky, Southern Indiana surrounding areas, they'll make somewhere between 12,000 to 20,000 of these bottles. And of course, there's just people lined up around the liquor barns and total wines and other stores and the cost goes, and I look at this and I try to view it from a retail standpoint. And I'm kind of curious and kind of look at you all. Is this thing, the greatest scam that's ever been invented? Because it seems like retailers just make so much money over doing nothing like they can just sell a bottle like that in an instant. Kentucky fans will buy anything Unknown 46:39 goes more than just that. I think makers has this down to a science mean they've been not just Kentucky but they do. They've been doing this for years. It's like all right, what sports in one let's roll out the red white or red wax. Let's roll out the different colored wax. Let's slap it on there and people go gaga for it. Right I mean, including Unknown 46:57 the RNC and the DNC convention. Unknown 47:00 Two years ago Unknown 47:03 I've been doing that for a long time to rock the boat bottles for sure. Unknown 47:07 Yeah, Jordan, art. Yeah, there's a long tradition of that. Right. You know, with all the decanters and everything from years past that the distilleries would put out. Maker's Mark seems to be the only one who continues to keep it a long living tradition and yeah, I mean you know, I guess if you see it on the shelf in your dad kind of like bourbon and there's my sports team on there Okay, I'll buy it you know, it's well but I thought you bring up a good point blank, but those decanters were when bourbon really wasn't selling so people are going more from the higher they are in the bourbon right makers money and people are buying bourbon left and right now but they're still rocking it out but people people love it. I mean, you know and and so like about like to justify bottles, those things just sell out automatically, where now they just they have the market cornered because if Buffalo Trace comes out with a Kentucky Wildcats bottle, everyone's like, hold on a second. Somebody else Unknown 48:00 But you know but it just expects that maker so Unknown 48:05 it would be question that I see is that this these newbies out there thank you these are special edition that there's some kind of special bourbon in the in the glass Unknown 48:17 is Unknown 48:19 it's all 12 year old Maker's Mark everybody Unknown 48:23 know that the over over Maker's Mark Unknown 48:27 This is what overload tastes like it's pretty good Unknown 48:32 10 years could you release this Unknown 48:35 suckers and kept buying them for a while and then I realized that that's the same juices I just started using them as mixers like Unknown 48:44 bars like here you go but i think i mean i think certain brands right so you got makers but Woodford doesn't work there during bottle right? Yeah, we'll go guy off for that. I think each brand has their niche and they Unknown 48:55 who was it Secretary that for? Oh yeah, that was Unknown 49:01 That was that was good Unknown 49:04 that Secretary one Penny Chenery the owner secretary, it out that was that was one of the coolest experiences of my career was pick a whooping with her when she picked up on but these things are you know we can bitch about a lot of different things but this is a little bit to me of the spirit of just having some fun. You know it is what it is they've been doing it for a long time. It brings in outside outsiders interested into to the category. It gets new, you know new fan bases excited. I like it. Most people don't open the bottles you know. Unknown 49:45 You get Unknown 49:47 the last one I tried open was the Astros World Series bottle I had to take a blowtorch to. Unknown 49:56 Pretty sure somebody out here wanted a beam Unknown 50:00 Comes bottle and it came out just to the right Unknown 50:05 there you go. I've worked hard to get Unknown 50:08 I mean they could put just colored water in there and No One Unknown 50:13 No One No one else is saying it's kind of like you know we talked about it on community around table in the past of having a sign bottle. You're like well do I really want to open a book open up a bottle it's been signed it's like now you know I'll just open up something else so all those things just gonna sit on the shelf it's gonna be a cool decoration. I opened my son bottles so do i do yeah, you really are rare bird Unknown 50:43 just said he just sent me up so well. Unknown 50:46 Funny pitch right there. Unknown 50:48 Really is a night which bottle will they be making? Unknown 50:54 UVA Yeah, Texas Tech battle. Who knows? marketing. It's just marketing though. I mean it Unknown 51:00 It's not I mean it none of the juiciest are really being like you know enticed by these it's it's more for the you know the mass public that enjoys makers and beam and it's just I don't see anything wrong with it personally I think it's a smart move on their part makers has always had great marketing as kind of their thing you know cheers with him for doing it you know Unknown 51:23 maker says a really big collector seen as well right i mean there's there's guys who just have you know Brian Brian and Unknown 51:32 there's another guy but they you know they have hundreds of these bottles they buy every single one so you know get feed the audience as well which is pretty cool. Almost spent $200 on the Jaguars Makers Mark bottle one time from the AFC know what they did it for wasn't AFC Championship but but you did that because you were a sports fan? Yeah, no. Unknown 51:53 He did that background. He was playing Unknown 52:00 For now through me a touchdown the light was on the bottle my really about to pay $200 for Makers Mark Unknown 52:08 Alright, so I want to kind of just dovetail this into the the last topic tonight and this is again going to be more across on the retail side because I kind of pitch that one is kind of a build up because I look at it in a way that oh it's going to sell no matter what you know, it's it's limited blah blah blah even if it's not limited with 20,000 bottles in one state and you're only targeting us a sports team. It's still going to sell out no matter what. But then we start looking at some things when it comes to something we all love and talk about which is barrel pics and barrel selections. And there's some some retailers out there that they don't care about what's inside the bottle. They will get a barrel sample or they'll get a phone call and they say hey, we've got three barrels. We've got a nine, nine year nine and a half year and a 10 years ago. I just will take the 10 year old doesn't matter like littles will take it because it's age and that's what sells Unknown 53:00 So when so what do you all kind of think of this? Like, do you think that in this sort of this today's market that Yeah, age is going to sell a product? It doesn't matter what it tastes like or anything like that. You got a four roses. That's 10 years 10 and a half years old, it's going to sell no problem. Unknown 53:20 Yeah. Unknown 53:22 I mean, it just does or sorry, go ahead, Ryan. Oh, no. Well, Unknown 53:26 I won't say where we were and who this was for. But when Kenny and our two barrel cake recently, the master distiller we went through 10 barrels, and he picked why they go, Well, Unknown 53:36 this has gone to such and such store and we're like, that one sucks or something. He was like, well, they won't care. Unknown 53:43 Like along those lines, and so it's like, just always make sure where you're buying stuff. You know, who's taking the barrels, because a lot of times they're out there and they're just like, what's going to who they're not here I send them this one, you know, so that's my just take on it. Well, I think I forget who it Unknown 54:00 Was but they're talking about you know the difference between group pics and store pics is a pretty big thing or just trusting the store that's picking it you know we we had that experience that when we did our VCR Buffalo Trace pick there were a couple barrels and there were like this just isn't very good. And we're like you know how what happens these barrels It was like well somebody is going to eventually get these and you know it's just a store who says yeah, give me whatever it's going to sell out no matter what so it's another one of those things where it gets like hyped up hyped up all you got to get store pics you got to get store pics, and then all of a sudden just garbage starts flowing into store pics as well. Now it's like okay, you gotta trust who's actually picking these because otherwise you're going to end up with something that's worse than just what you would find on the shelf. Unknown 54:48 people our age trap, you know, Unknown 54:52 for for something with a big age on it up. I'll be honest with you like with knob Creek pics. The 1314 year pics are just not my Unknown 55:00 thing. Um, I mean, I like a more around the nine year mark from the ones I've tasted. Maybe that's just a personal preference. Unknown 55:07 But like with Russell's reserve, I recently had a pic from Justin's House of bourbon. And I was like, Unknown 55:13 This is amazing. I mean, the finish was a little short, but the nose and the palette was amazing. And I found that it was just barely cracking eight years and I was like, really, and it was from Camp Nelson F, which it from my experience has been very spicy. A lot of draw spice and heat. And this one was real fruity. It was very kind of almost like four roses, like like OBS or something. And I was like, this is just incredible. And he was like, Yeah, man, it was just it was barely eight years. I was worried you wouldn't like it. I'm like, I love this thing. And so you can't really go I didn't know what the age was going into it. And you can't just assume that because it's got double digits that it's going to be good on that is not true. Um, there are plenty of eight nine year picks out there have a various you know, four roses, Jim Beam, whatever that Unknown 56:00 Excellent so don't go by age but a lot of people fall for the trap 14 year knob Creek, you know gotta get it now you know, it's like I don't know you might want to taste it first you know? Yeah, totally agree. Yes Do they trust you they trust who's doing the pics you fall for the age age and they also fall for the proof a lot to right so you'll see the same thing it's like oh, it's high proof that's just as I'll get the highest proof or short barrel Oh, short barrel God. Exactly. Right. So you know, Unknown 56:24 it goes right back to what Brandi said. We got to know the people picking it. Right and just find a flavor profile of somebody else that has a similar you know, tastes as you do and just trust them. Yeah, so elixir spirits here commented in the chat and said it happens quite often. He had an eight year 11 month old SK he took delivery on over a 12 year OBS f however, the SK took one and a half years to sell versus the 12 year which only took six months. So yeah, I think it really boils down to people have this idea of of age statements when they go in and they don't really care. Unknown 57:00 Even said He even told customers that the sky tasted better too. So that just goes, Yeah, and people still buy it. And I think I think this is sort of the thing that we're starting to see. And and what I'm starting to see with some of the the retailers is that they don't they don't care about going and tasting it. They're just like, sure, just get the highest age put in a bottle, it's going to sell no matter what. Unknown 57:25 You don't see age statements on every other thing. So you're like, I think people get excited when they see like a higher age on something. Because your age statements are gone now. So that might be why Well, I think a little bit of this to you know, you're starting to see this is you know, we're talking about this but there's another coin to this is that the distillers are going to the distributors and saying, if you guys don't take this barrel, you're sending us a clear message. These rate retailers are not necessarily doing this by choice mean Yes, they are. Unknown 58:00 selling it but a lot of the bigger ones, you know, they're trying to keep that they're trying to keep their applications and their guys still go in there and get the sweet honey barrels. But they do take on a load that you know that maybe old forester doesn't want a knob Creek doesn't want, you know, doesn't have like a group coming in and selecting them. So it's not necessarily always the retailer's best interest to say no to these larger distillers who are dictating who is getting barrels right now, right? Yep, everybody's on the chopping block. So you got to just take it take what you can get Unknown 58:36 retailer here in Houston that they liked to have store pics, but not with their particular name on it. So they want some kind of designations. I'm going to stick around the bottle and it was a private barrel pick. But in case it's bad, they don't really want to have their name on the bottom. Unknown 58:55 I guess you aged storks sword because you know then people love it. You don't even get to play Unknown 59:00 It is the greatest thing ever. Yeah, it's when you have some side stickers. Unknown 59:07 Of course I go around that stores and randomly throw a little stickers out on that looks like a private barrel. Unknown 59:15 Just just help them run through Unknown 59:18 a bunch of unicorn stickers you know just Unknown 59:22 a unicorn that's that's probably the next good prank that you could probably pull next year April Fools just go to total wine and just start putting stickers on everything and just see what a few pictures out there and just watch people start running. Unknown 59:39 I bet the retailers would actually like that because like social media traction for them. Unknown 59:45 Absolutely. Yeah, press is good press. Good deal. So that's gonna that's gonna wrap it up for tonight's episode. I want to say thank you everybody for joining us whether you're live watching us through the chat and then also Unknown 1:00:00 Thank you to everybody here on the panel that joined us. So Ryan Fred thank you again I'm kind of want to go around the around the horn one more time to let people give an opportunity to do say where you blog and Yeah, kind of start closing it out. So Blake, we'll start with you, buddy. Yeah, Unknown 1:00:16 I'm Blake from bourbon or calm always great to be on here. Good to be back in the full aspect and not just a quick drop in so you can find me on Instagram Twitter, Facebook, do you are Bo and are also check out? seal box calm. That's s e ll be a CH s. We specialize in craft spirits. So check it out. Yeah, thanks for having me guys. Get all your bourbon delivered right to your door. Whether it's finishing a cask or not, it's still good. Unknown 1:00:46 All kinds of all kinds. Unknown 1:00:49 We can Yeah, whatever you want, you know, a lot of Unknown 1:00:54 new roof. Just a barrel landed last week. So that was that was a big one. It's already gone. So your YouTube like Unknown 1:01:00 You can get some of the other numerous stuff if you'd like. Unknown 1:01:03 Good deal Brian. Go ahead, go next. Alright, thanks. Thanks for having me on again, Brian with sipping corn and you can find the sipping corn calm and bourbon justice comm check it out on Amazon and through the comics website. Unknown 1:01:19 Good deal Jordan. You're up next buddy. This is Jordan one of the three guys from breaking bourbon. You can find us on social media at breaking bourbon along with Patreon. This is the site for our daily updates or at least calor along with our in depth reviews. Unknown 1:01:35 Good deal, and we'll just keep going in order we had before. So Wade, you're up next. Yes. My blog is Tater. hyphen, talk calm. Or for the folks that are listening in Texas. They might want to check out Texas with e.org Unknown 1:01:52 There we go. Big things happening in Texas. All right. Always, always, always big things. Unknown 1:01:58 And David, go ahead. Unknown 1:02:00 All right, well, if you want to read some wild turkey reviews, get a rare bird one or one.com. You can find me on Instagram at rare bird one to one, you can find me on Twitter at our bird, one to one. Unknown 1:02:11 And of course I'm on Patreon patreon.com slash we're bird one on one. And I have a Kickstarter as you probably heard about a book I've written about wild turkey. And I want to thank all my Patreon supporters, and the people that have pledged on Kickstarter and all my followers and readers and last but certainly certainly not least, thank you, Fred. Thank you for talking with me and guide me through this process and being so supportive. Appreciate it and I hope that everyone recognizes that you know, as passionate as I as I am about Wild Turkey, bread is passionate about bourbon, so thank you. Unknown 1:02:45 Good thing you're talking about Fred there because I was about to pull like a Bob Barker like the wheels, the wheels. Unknown 1:02:52 You're Unknown 1:02:54 trying hard for that bourbon plus, Unknown 1:02:57 discount. I gotta get that discount now. Unknown 1:03:00 You have private jet ads in there? Unknown 1:03:04 Absolutely. And so make sure you're following course bourbon pursuit on Twitter, Facebook and Instagram. You're also following Fred Minnick at all those different channels and supporting Of course, bourbon plus there as well. Right? Go ahead and close it out for us, buddy. Uber bus now. Thanks, guys for joining us as always, this is the shortest whenever I guess there's something going on tonight or something. Unknown 1:03:28 But no. Unknown 1:03:30 appreciate everyone. I'm a super excited for the rare bird Dave Jennings book. I'm super pumped. So please support that because I think it's going to be a great addition to anyone's bourbon library. But uh, Anyways, thanks, everyone, I guess go Cavs? I don't know. I mean, Unknown 1:03:48 so. I don't know. Yeah. We'll see what happens. Yep. Unknown 1:03:54 Well, with that, thank you, everybody, and we see you all next week. Cheers, bears. Unknown 1:04:00 Good Transcribed by https://otter.ai
Leland, Dave Jennings, Tony Vanetti, 98.9 Radio Now's Kobi & 95.7QMF's Tony "TNT" Tilford.
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Leland, Dave Jennings, Tony Vanetti & 98.9 Radio Now's Kobi.
Please give us a 5-star rate and review! Become a patron of the show at http://www.patreon.com/mybourbonpodcast This week's episode features an incredibly unique and insightful interview, where Perry discusses the entire Turkey brand with Dave Jennings, AKA RareBird101, and then they review one of the biggest releases of 2018. Gobble gobble, y'all. Enjoy. Meet the folks from The Restillery over at https://www.facebook.com/TheRestillery Check out all of our merch and apparel: http://bourbonshop.threadless.com/ Facebook: https://www.facebook.com/mybourbonpod/ Twitter: https://twitter.com/mybourbonpod Instagram: https://www.instagram.com/mybourbonpod/
Leland, Dave Jennings, Tony Vanetti & 95.7 WAMZ's Jay Cruze.
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