Podcast appearances and mentions of george garvin brown

We're back with Episode 162 and we preview Gary's upcoming retirement party while Gary cracks open his newly acquired Old Forester Single Barrel Barrel Proof while David enjoys Boulevard Barrel-Aged Baltic Porter.Old Forester Single Barrel Barrel Proof clocks in at almost 130 proof and is distilling in honor of Old Forester founder George Garvin Brown.Boulevard Barrel-Aged Baltic Porter is aged in red wine and bourbon barrels and clocks in at 11.5%. The beer is available exclusively in their 2024 Fall Barrel-Aged Mix Pack.We also discuss Gary's upcoming retirement party, make a bet on this weekend's Eagles-Bengals game, David tells a story about his uncle at the marathon, and Gary reviews Mount Sterling Court Days.We also discuss The Mount Rushmore of Craft Breweries, According to 8 Beer Experts.Make sure to visit Beers and Beards Podcast for a full list of our episodes.We have a brand new sponsor. Get a discount at Beer Drop by clicking here! Get your favorite beer delivered and choose from a wild selection of beers delivered right to your door!Get 10% off at BeardOctane.com with code BeersBeards10.Support us and get a free trial of Amazon Music by heading over to www.getamazonmusic.com/beersandbeards. Check out our full list of Craft Beer Reviews and Bourbon Reviews on our website. Want to grow a better beard and become a legend? Subscribe here to become a Producer of Beers and Beards. https://plus.acast.com/s/beers-and-beards-1. Hosted on Acast. See acast.com/privacy for more information.

Each year, Old Forester releases a limited edition Birthday Bourbon to commemorate the birthday of George Garvin Brown on September 2nd. These releases are known for their unique character, which varies from year to year based on the selection of barrels and the conditions under which they were aged. Cheers! Age: 12 Years Proof: 107 ProofABV: 53.5%.

Bonus Episode this is the live stream I did September 7th it was a lot of fun. Note all giveaways are already done.  Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman 2023 Birthday Bourbon In 1870, George Garvin Brown was the first to seal his whisky, Old Forester, in a glass bottle. To commemorate his birthday, the First Bottled BourbonTM annually releases a limited edition, vintage-dated expression: Birthday Bourbon. The September 2nd release markets the 23rd limited edition expression. Hand selected by Master Distiller- Emeritus Chris Morris and Master Taster Melissa Rift, this small batch bourbon offers a unique character and flavor profile that will never be replicated. The 2023 Birthday Bourbon is presented at 96 proof. After showing exceptionally unique character during a tasting panel, the 12-year old barrels were chosen specifically for Birthday Bourbon. The full allotment of product represents barrels that come from the same day of production. Aroma Bright candied citrus and floral overtones give way to rich turbinado sugar and roasted coffee beans as slight cedar and charred oak round out the nose. Taste Subtle citrus with heavy notes of dark honey, molasses and charred oak. Finish A dry toasty oaked caramel with lingering bittersweet tannins. Respect to theaging process. PLEASE SIP RESPONSIBLY Old Forester Straight Bourbon Whisky, 43-63.5% Alc. by Vol., Old Forester Mint Julep Cocktail, 30% Alc./Vol. Old Forester Distilling Company at Louisville in Kentucky. OLD FORESTER is a registered trademark. “AMERICA'S FIRST BOTTLED BOURBON' is a trademark. ©2024 Brown-Forman Distillers. All rights reserved. All other trademarks and trade names are properties of their respective owners. Please do not share or forward this content to anyone under the legal drinking age. To find out more about responsible consumption, visit Responsibility.org and OurThinkingAboutDrinking.com A birthday is the anniversary of the birth of a person, or figuratively of an institution. Birthdays of people are celebrated in numerous cultures, often with birthday gifts, birthday cards, a birthday party, or a rite of passage. Many religions celebrate the birth of their founders or religious figures with special holidays (e.g. Christmas, Mawlid, Buddha's Birthday, Krishna Janmashtami and Gurpurb). There is a distinction between birthday and birthdate (also known as date of birth): the former, except for February 29, occurs each year (e.g. January 15), while the latter is the complete date when a person was born (e.g. January 15, 2001). Legal conventions In most legal systems, one becomes a legal adult on a particular birthday when they reach the age of majority (usually between 12 and 21), and reaching age-specific milestones confers particular rights and responsibilities. At certain ages, one may become eligible to leave full-time education, become subject to military conscription or to enlist in the military, to consent to sexual intercourse, to marry with parental consent, to marry without parental consent, to vote, to run for elected office, to legally purchase (or consume) alcohol and tobacco products, to purchase lottery tickets, or to obtain a driver's licence. The age of majority is the age when minors cease to legally be considered children and assume control over their persons, actions, and decisions, thereby terminating the legal control and legal responsibilities of their parents or guardians over and for them. Most countries set the age of majority at 18, though it varies by jurisdiction.

We are back at it again. The bourbon flows on this one, we talk about history. Theres a distillery story and some gossip. Then we talk about Bottled in Bond, there is a lot going on. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Bottled-in-Bond (BIB) is a standard for American whiskey that has been aged and bottled in accordance with a set of legal regulations initially outlined in the Bottled-in-Bond Act of 1897.  To be labeled Bottled-in-Bond, a whiskey must originate from a single distillery, produced during a single season—either spring (January to June) or fall (July to December)—aged for a minimum of 4 years in a federally bonded warehouse, and bottled at 100 Proof (50% ABV).  The label on the bottled product must indicate the distillery where it was distilled and, if different, where it was bottled. Bottled-in-Bond stands as the world's first and highest standard for whiskey, and Colonel James E. Pepper played a crucial role in advocating for its creation and its implementation. One of the primary goals of the Bottled-in-Bond Act of 1897 was to establish a quality standard for bourbon whiskey. Prior to the act's passage, much of the whiskey sold as straight whiskey was far from genuine. A significant portion of the product was adulterated, being flavored and colored with substances like iodine, tobacco, and more. This led to a widespread belief that there was a pressing need for a system to verify and assure the quality of the whiskey. Michael Veach, Bourbon Hall of Fame Author & Historian: "This was a controversial piece of legislation opposed by many rectifiers. The two sides of the argument included E.H. Taylor Jr., and James E. Pepper, who argued on the side of the straight whiskey producers, and George Garvin Brown and Isaac Wolfe Bernheim, who argued on the side of the rectifiers."

In this episode, Drew Hannush and Jerry Daniels dive into their top 10 favorite historic bourbon brands, each with its own unique story and impact on the bourbon industry. They explore the rich histories behind each brand, highlighting the people like E.H. Taylor, George Garvin Brown, J.B. Dant, and Paul Jones Jr., who shaped the bourbon world. Tune in to discover the fascinating tales behind these iconic brands and why they've earned a spot on Drew and Jerry's top 10 lists.

Old Forester Birthday Bourbon is an annual release from Old Forester celebrating its founder, George Garvin Brown. Birthday Bourbon is released every year on September 2nd in honor of George Garvin Brown's birthday. The 2022 release of Birthday Bourbon is bottled at 96 proof, has an 11 Year age statement. This small batch bourbon was hand selected by Master Distiller Chris Morris for its unique character and flavor.

On this episode of Chill Filtered, the boys drink a simple and easy to find 100-proofer: Old Forester Signature 100 Proof Bourbon. They talk Patreon updates, Family Circus, soul searching, George Garvin Brown, and the history of Brown-Forman. On Whiskey World News, Robby reads an article about the missing bottle from this years' Buffalo Trace Antique Collection. And on “What Whiskey Would You Choose?” Cole pessimistically asks: Besides George T Stagg, what bottle are you most looking forward to not getting this bourbon season? Join the boys for a heartfelt episode with a lot of fun times worked right in.

Jackie Zykan, Master Taster for Old Forester, is back on the Bourbon Lens Podcast.  This time, we talk about the unique, new offering from her 117 Series; Warehouse K Barrels.  We discuss the various warehouses of Old Forester and what makes some of them unique and different; including the spiders of Warehouse K.  A true bourbon nerd is going to love the insight Jackie provides in this episode.  We discuss the construction of various warehouses, heat cycling warehouses, finding the perfect balance of proof and flavor, and more.  Enjoy this episode and be sure to let us know what your favorite Old Forester Whisky is! We are thankful for everyone who has supported us. A huge shoutout to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. Cheers,Scott, Jake, & MichaelBourbon Lens   Press Release: Old Forester's The 117 Series: Warehouse K Barrels Batch   Louisville, Ky. (August 11, 2021) – Today, Old Forester Distilling Co. announces the release of the second expression in the 117 Series -- a blend of barrels from historic Warehouse K.    The 117 Series is a limited-expression lineup created in Spring 2021, directed by the unique palate of Old Forester Master Taster Jackie Zykan.  117 Series: Warehouse K features a blend of barrels aged on different floors from a warehouse known to produce exceptional liquid. Constructed in 1953, Warehouse K uses the time-honored tradition of heat-cycling and has long been one of Old Forester's favorite places for Single Barrel expressions.  "Warehouse K has gained a cult following among bourbon connoisseurs,” Zykan said. “This blend is a representation across multiple floors and locations within this warehouse, giving a more holistic example of the profile its barrels yield."  This year marks Old Forester's 151st anniversary, making it the only bourbon brand with an uninterrupted history, sold by the same family company before, during, and after Prohibition.   Old Forester Warehouse K is bottled at 110 proof and will be available starting August 12th at the retail shop at Old Forester Distilling Co. for $49.99 in limited quantities -- and at select Kentucky stores.  Visit OldForester.com for more information.  Distillery Notes:  Color:   Rich honey  Aroma: On the nose, creamy chocolate, caramel, and brown sugar lead, with a hint of golden raisin and a foreshadowing of the pepper the finish will unveil.  Taste: The palate brings with it a full-bodied and rich viscosity, peripheral spice, and a  touch of black cherry alongside bitter molasses.  Finish: The robust yet balanced spice finish completes the story of the well-known complexity which is the K warehouse.  Links: Old Forester - First Bottled Bourbon™ 95: Old Forester Master Taster, Jackie Zykan - Bourbon Lens  Old Forester 117 Series: Warehouse K Bourbon Review  Image Credit: Old Forester and Brown-Forman The Legacy of Brown-Forman begins with Old Forester - Old Forester Bourbon History & a Legacy of “Firsts” 1846 George Garvin Brown (GGB) was born in Munfordville, KY. 1870 GGB, a young pharmaceutical salesman starts J.T.S. Brown and Bro. with his half-brother with $5,500 in saved and borrowed money. Old Forester becomes America's First Bottled Bourbon​, the first bourbon to be sold exclusively in sealed glass bottles to ensure quality and consistency, an innovative approach at a time when whisky is commonly sold by the barrel. Their offices are housed at 322 W. Main Street Old Forester was blended from different distilleries, including Mattingly, Atherton and Mellwood to create a consistent flavor profile. Old Forester is originally presented at 90 Proof. Old Forester is named after a prominent physician and friend of GGB, Dr. William Forrester who endorsed Brown's innovative concept of medicinal whisky sold only in sealed glass bottles. Old Forester, originally spelled with 2 “r”s to be associated with the doctor, drops the second “r” when Forrester retired. 1882-1919 Brown-Forman offices and bottling lines were housed at 125 W. Main Street (today 119 W. Main Street). Main Street was the hub of the bustling bourbon business in Kentucky, home to 89 distilling companies. Only one of those companies is still operating today – Brown-Forman and its founding brand, Old Forester. 1890 George Garvin Brown gifts first single barrel selection to then Governor of Kentucky, Simon Bolivar Buckner 1897 U.S. Bottled in Bond Act is enacted. Old Forester moves to 100 Proof to comply with regulations. 1901 George Garvin Brown moved from blender to distiller with the purchase of B.F. Mattingly Distillery. 1910 Fire on the bottling line, housed at 125 Main Street (today 119 W. Main Street) threatened the building and the business. (October 2, 1910)  1920 Prohibition begins. Brown-Forman applies for and receives No. 3 of only six federal licenses in the state of Kentucky to continue selling Old Forester for medicinal purposes. 1924 Brown-Forman and Old Forester moves its headquarters to Howard Street at Dixie Highway 1933 Prohibition repealed. Old Forester increases production. Old Forester is the only Bourbon sold by the same company before, during and after Prohibition. 1941 Old Forester begins producing industrial alcohol (ethanol) to help World War II efforts. 1951 Old Forester is the first to issue Holiday Decanters 1959 Old Forester 86 Proof introduced, 100 Proof retained. 1964 Old Forester The President's Choice introduced by then President George Garvin Brown II 1970 Old Forester celebrates its 100th anniversary 2002 Old Forester celebrates the 156th birthday of founder George Garvin Brown with a limited-edition Old Forester Birthday BourbonTM on his birthday, Sept 2. Birthday Bourbon is the result of a single day's production and aged 12 years. 2014 Brown-Forman announces plans for Old Forester distillery on Whiskey Row 2015 Fire on Whiskey Row; 119 W. Main was not fire damaged, it becomes a vital piece of support while structural integrity was restored to the entire block, delaying completion by about one year. (July 7, 2015) 2018 Old Forester Distilling Co. returns home to Whisky Row and opens at 119 W. Main Street, housed in the same building that the brand called home from 1882 – 1919. Old Forester is the only bourbon continually sold by the same company before, during, and after Prohibition. Old Forester distillery is the only downtown distillery which houses an active cooperage, charring barrels in the same facility where spirits are being aged.

Old Forester's 2021 Birthday Bourbon Whiskey reviewed and tasting notes live on this podcast with Old Forester Master Taster Jackie Zykan joins Bourbon expert Tom Fischer. This year's release is 12 years old and aged perfection. This limited edition Kentucky Bourbon Whiskey release happens every year in September to celebrate the distillery founder George Garvin Brown. Read more about the new Old Forester Birthday Bourbon 2021 release: https://bourbonblog.com/blog/2021/07/10/old-forester-birthday-bourbon-whiskey-2021-21st-edition-of-the-release/ For more Bourbon videos, subscribe to this channel. --- Support this podcast: https://anchor.fm/bourbonblog/support

Whiskey comes in many forms, but bourbon is America's spirit The origins of bourbon are both known and debated.  We know early settlers in Virginia and Kentucky made use of the abundance of corn to distill their whiskey, but there are a variety of stories on who was first to put it in a new, charred oak barrel and to actually call it bourbon.  No matter the exact origins of bourbon we now have a spirit that is all American to enjoy.  Congress declared so in 1964 stating that bourbon is a "distinctive product of the United States."  Score one for America. We're joined this week by Bruce Tierney, all around aficionado and spirit consultant to Dekalb Bottle House.  Tierney shares with us the history of bourbon, let's us know what it takes to call a whiskey bourbon, and offers some suggestions on affordable options to test the waters as well as some of the rarer bourbons to seek out.  We also discuss what flavors to look for when tasting as well as common off flavors, and a quick course on how to taste your bourbon. There's much more information on bourbon than we could cover in this show so we've included additional information and resources here.  Side note, if you're used to sampling beer in 4 oz pours know that 4-5 1 oz pours of bourbon kick harder than you think.  Proceed with caution. Copper pot stills at ASW Distillery in Atlanta, GA (Photo: Thechadwix, CC BY-SA 4.0) What makes a whiskey bourbon? Must be produced in the United States Many people mistakenly believe bourbon must be made in Kentucky but it can be made anywhere in the US.  Several other countries support the American origin, but some do not.  Be careful when purchasing overseas. Must be made from at least 51% corn Has to be aged in new, charred oak barrels Can be distilled to no more than 160 proof.  Higher proof distillation begins to strip flavors. Has to be entered into the barrel for aging at no more than 125 proof Must be bottled at 80 proof or more There is no minimum age requirement for bourbon as long as it meets the above guidelines Outside of these requirements there are several variations allowed such as wheated and "high rye" bourbons, bottled-in-bond, straight bourbon and blended bourbons. How to begin your bourbon experience Tierney has offered up his very detailed advice on how to get started with bourbon including notes for selecting a bourbon, glassware and tasting. My first recommendation for someone new to bourbon is to start your experience by tasting standard bourbons from the major producers first before deciding if you want to branch out and try other brands. I recommend brands that tend to be between 90-100 proof. Yes, that may seem a bit hotter at first but they also tend to be more flavorful. The minimum permitted proof is 80 proof and at that point you are drinking a good bit more water than bourbon anyway! If it seems intimidating to shell out the money to buy a bunch of different bourbons you are right! Although all of the major bourbon producers have a brand that costs in the $20-35 range it can still be a lot of money. Pick a couple that are of interest or are readily available in your area and start with those first. Don't try too many different brands to start with. Or if you are fortunate enough to live near a bar with a good bourbon selection start by tasting different bourbons a glass at a time if you don't want to commit to buying a full bottle. Any bourbon bar worth its name will have many if not all of the standard brands from the major distilleries. If they don't then you are in the wrong place! Try to learn a bit about the different bourbons you have selected. The internet can be your friend here. I can personally recommend straightbourbon.com as a good source for information about bourbon and many other types of spirits. Remember all bourbon is made from at least 51% corn but what is the rest of recipe of grains, known as the mashbill, that makes up the bourbon? Most bourbon use either rye or wheat as the "flavoring grain" in addition to the corn and a little bit of malted barley when you are buying brands from the major distilleries. Many people think of rye as making bourbon a bit spicier although to meet it seems a bit earthier than spicier. Is it mostly corn with a little bit of rye? Buffalo Trace falls into this category. Or does it have a lot of rye? Four Roses Single Barrel is one of the higher rye content bourbons. Maybe make those two your first choices and see which you like better! Most other brands tend to fall somewhere in between. Or is it a bourbon with wheat as the flavoring grain? This type is a bit less common but still readily available. Basic options include Maker's Mark, Larceny and Weller. Perhaps start your journey with a rye bourbon and a wheated bourbon. After you have tried your choices several times you can decide which one you prefer and then try something more similar to see what appeals to you. Try tasting the bourbon without adding anything at first. That means no ice, no water. Once you find a few you like you can then drink them however you like. But learning how to taste Bourbon is different from drinking Bourbon. Try to acquire a glass made for tasting bourbon and other spirits. A typical rocks glass works fine for drinking but to appreciate the aroma as well as the flavor a glass like a Glencairn that narrows a bit at the top helps hold in the aroma. A small tapered white wine glass can also work well but just be careful how much you pour! What looks like a small pour in a wine glass can be quite large. Have some water available. Water is useful to cleanse your palate between tastes in addition to keeping you well hydrated! It is also useful if you want to add a drop or two to your bourbon but only after first trying it without any water. An eye dropper is useful for adding water a drop or two at a time rather than just trying to pour a small amount in. You can always add more drops but you can't take water back out if you pour too much in. Try to think about what you taste and smell as you drink the bourbon. It is very useful when first starting out to take notes about each bourbon you try. Consider getting a small notebook to take those notes and be able to look at the notes from bourbons you may have tried earlier. Bourbon drinkers tend to refer to the flavors they appreciate when tasting by a variety of names. Does it have caramel or vanilla flavors? Fruity or herbal flavors? Woody or buttery flavors? If you are struggle to come up with descriptions don't panic! Instead, perhaps try looking up a Bourbon Flavor Wheel on line to help you try to determine what you are tasting. Four broad categories to think about when trying a bourbon include Appearance, Aroma, Taste, and Finish. Try not to look at reviews by somebody else before you taste. That will tend to put certain flavors and characteristics in your head. Instead do your own review first and then see what others said afterwards. Also, everyone's palate is different and your own palate can change over time depending on what you have eaten or been doing recently so what somebody else describes may not be what you taste. You may also want to taste the same bourbon several times over a period of days before making a decision on whether you like it or not. Note the color of the bourbon by holding it up to a light or placing a clean white sheet of paper behind the glass. Is it light and amber or dark brown? Is there a reddish hint to the color? Swirl it gently and see how quickly it and slides back down in the glass. The streaks or “legs” that appear may quickly drip down or it may happen a bit slower suggesting a more thick or viscous whiskey. Check the smell or "nose" of the bourbon. Open your mouth slightly and give it a gentle sniff by putting your nose practically in the opening of the glass. Do so gently because initially you make pick up strong scent of alcohol before you get the aroma of the bourbon itself. Don't gulp the bourbon down in a single quick swallow! Instead take a moderate sip and then let the liquid move across your mouth and tongue. Yes, it may burn a bit initially but you will eventually adapt to that. You will pick up different flavors on different parts of your tongue and mouth that you will otherwise miss out on. You can even “chew” on the bourbon gently to let it coat your mouth. Take your time before you swallow! Finally swallow the bourbon and try to appreciate the finish of the bourbon before reaching for the water! Does the taste linger awhile or disappear quickly? Did the flavor change by getting more sweet or bitter or fruity in nature? Pulling barrel samples at the Buffalo Trace Distillery (Photo: Buffalo Trace Distillery) The ten major bourbon distilleries Barton 1792 Distillery Sazerac owned Barton's primary brand is known these days simply as 1792. In the past they made an excellent budget bourbon called Very Old Barton 100 proof, a six-year-old bourbon that delivered great flavor for less than $20. But it was not not widely available and the six-year age statement was eliminated a few years ago. Barton doesn't really have a special limited release but has recently moved to expand their line of whiskeys with several new brands. But for someone new to bourbon the 1792 brand is the place to start. Brown Forman This distillery is primarily known for the brand Old Forester although the also make a brand called Early Times. Old Forrester 100 proof is readily available at a decent price and the recent release of Early Times Bottled in Bond is also well priced if sometimes less readily available. Brown-Forman has an ongoing release of other specialty bourbons and one annual allocated release known as Birthday Bourbon that celebrates the birthday of the founder, George Garvin Brown. It used to be more readily available and decently priced but has more than tripled in price over the last 8 or so years and is as hard to get as any of the special releases. The best place for the new bourbon drinker start is the standard Old Forester 100 proof. Buffalo Trace Buffalo Trace is a distillery with many brands that is owned by the Sazerac company. It has of course become the darling of the bourbon world primarily because of one name and that name, of course, is Pappy Van Winkle.  But Pappy is the brand of another company run by the descendants of Pappy Van Winkle. They currently source all of their bourbon from Buffalo Trace using the same mashbill as the Weller line of what is known as “wheated bourbon”. It is different from bourbon made under the various Buffalo Trace brand names because the Van Winkle family chooses bourbon that fits a particular flavor profile that they feel best represents their products.  Among the different Buffalo Trace brands that you may be familiar with are Buffalo Trace, Eagle Rare, EH Taylor and the Weller line of bourbons. Also from Buffalo Trace are several sought after but currently hard to find brands like Blanton's and Elmer T. Lee. The big annual special release from Buffalo Trace is known as the Antique Collection which includes George T Stagg, William Larue Weller and Eagle Rare 17 year-old bourbons along with Thomas H. Handy and Sazerac 18 year-old rye.  These have become extremely difficult to find and are usually marked up well above the suggested retail price much like Pappy Van Winkle bourbons. Four Roses There are four standard bottlings - Yellow Label (Which now has a beige label but is still often referred to as yellow label), Small Batch, Small Batch Select and Single Barrel. Yellow label is the lowest proof and least expensive but both small batch and single barrel are excellent bourbons well worth considering when starting your bourbon journey. Heaven Hill This distillery produces several bourbon brands that you may not even know are from Heaven Hill. They include Evan Williams, Elijah Craig, Henry McKenna, Fighting Cock and Larceny. Old Fitzgerald and Parker's Heritage Collection are currently two of the primary annual special and allocated releases and periodically they release Elijah Craig 12 and Elijah Craig 18 barrel proof bottlings. Jim Beam Jim Beam is a well know and long-standing bourbon producer of many different brand names. The classic Jim Beam "White label" can be found almost anywhere in the country. Other brands from Beam include, Bookers, Bakers and Knob Creek which tend to be a bit more expensive although Knob Creek can still be a decent value. In addition, Beam makes a second mashbill or style of bourbon that include Basil Hayden's and Old Grandad which has long been regarded as an excellent budget bourbon. It comes in several proofs at 80, 100 and 114. The 114 may be a little strong for the novice bourbon fan but consider the 100-proof version or a Knob Creek 100 proof as examples of Beam bourbon. Maker's Mark Once an independent distillery making a wheated style of bourbon exclusively. It is now part of the Beam family (officially known as Beam-Suntory after they were purchased by the Suntory company of Japan). Maker's Mark used to make only one bourbon for domestic consumption now they have three, having expanded first with Maker's 46, which many think is a bit better than the standard, and the cask strength Maker's Mark bourbon. They don't really do a particular special release each year but have been doing variations on Maker's 46 lately. Midwest Grain Products / MGP MGP is unique in that it was the only major whiskey distillery not located in Kentucky. Instead, it is located just across the Ohio river in Indiana. They are also unusual in that they don't sell their own whiskey save for a few very limited exceptions. They do now have their own brand called Rossville Union which is a rye whiskey but to my knowledge they don't routinely sell their own Bourbon. Instead, they distill and age whiskey for other companies to buy and sell under their own label. As a result, there is tons of it on the market. The best way to tell if you have an MGP whiskey is to look at the label and see if it says "Distilled in Indiana". This most likely means the company either doesn't distill bourbon themselves or have only recently started distilling and need time for their own Bourbon to mature. And while bourbon enthusiasts sometimes make fun of the fakers and schemers who carelessly bottle MGP as if it were their own whiskey, it is important not to forget the great MGP bourbon and rye that has gone into various bottlings of excellent whiskey from places like High West, Smooth Ambler, Willett and others. Wild Turkey Wild Turkey has long had a large and loyal following and is often a spirit that bourbon enthusiasts look for old and rare bottlings from.  Brands include the basic Wild Turkey bourbon at both 80 proof and 101 proof along with Russel's Reserve, Rare Breed and Kentucky spirit. They have also started a premium line called Master's Keep which is a unique and different style of whiskey every year. This is a case where I would suggest the Wild Turkey 101 bourbon over the standard 80 proof version as the best place to start. Woodford Reserve Woodford is owned by Brown Forman but made it its own separate distillery. Well sort of! It is unique for being made by using pot stills rather than the more common column style still other major distilleries use. Some people, find the Woodford has a bit of a coppery or metallic component to the taste. In any case, typical Woodford whiskey is reportedly blended with whiskey from Old Forester to create a more balanced flavor. The basic Woodford Reserve is my recommendation to try if you want to compare it to other brands. (Tierney notes this is not one of his favorites.) Newer Distilleries Here are a few new up and coming Kentucky distilleries to look for after you have had time to develop your bourbon preferences: New Riff, Wilderness Trail, Bardstown Bourbon Company, Luxrow Distillery (recently purchased by MGP), Angel's Envy (Port finished Bourbon) Drink Local!In addition to these well-known distilleries many areas have local options for Bourbon.  Check and see what's available near you. Still want to learn more?  If you've got Hulu check out Neat: The Story of Bourbon, a great documentary featuring many of the master distillers. https://www.youtube.com/watch?v=FJHBLEaNZ3c The Beer Bourbon List Elijah Craig Elijah Craig Barrel Proof Four Roses Small Batch Georgia T. Stagg (Buffalo Trace Antique Collection) Old Forester 1910 Old Forester 1920 William Larue Weller (Buffalo Trace Antique Collection) Craft Beer News Hop Growers of American Have Released Their Annual Report For 2020 ABInBev Is Moving Production of Stella Artois To The US By The End of The Year Draft Sales Were Down 46% Nation-Wid During the Super Bowl Check out these other episodes... Beer & Bourbon & BBQ at The Nest | Ep. 254 Kombucha and Fermentation Fun with Cultured South | Ep. 236 Sake Primer with the Taps @ Ph’East | Ep. 214

In this episode, Matt talks to Campbell Brown, President and Managing Director of Old Forester, the Brown-Forman's founding bourbon brand, since 2015. A 22-year employee of the Company, he previously served Brown-Forman in the emerging markets of India, the Philippines, and Turkey, and most recently led the Company's wine and spirits portfolio in Canada and the Midwest region of the U.S. Founding member of Brown-Forman/Brown Family Shareholders Committee since 2007 Founded in 1870 by George Garvin Brown, Brown-Forman Corporation has enriched the experience of life by responsibly building fine quality beverage alcohol brands. His original brand, Old Forester Kentucky Straight Bourbon Whisky, was America's first bottled bourbon and remains one of Brown-Forman's finest brands today. Geo. Garvin Brown IV, a descendant of the founder, is part of the 5th generation of Brown Family members engaged with Brown-Forman, a publicly traded, family-controlled company, and serves as the presiding Chairman of the Board. Brown-Forman employs more than 4,700 people worldwide with about 1,300 located in Louisville. Brown-Forman, one of the largest American-owned spirits and wine companies and among the top 10 largest global spirits companies, sells its brands in countries around the world and has offices in cities across the globe. In all, Brown-Forman has more than 25 brands in its portfolio of wines and spirits. If you want to try any of the wines Jill tasted on the show you can ORDER ONLINE or from the BIG RED LIQUORS APP for Curbside Pickup Service. It's as easy as 1,2,3! Start Your Order -  bigredliquors.com Simply select your store, browse and search for Old Forester products, and start a CURBSIDE order. Your store will notify you when it is ready for pickup. Best of all, our NO TOUCH curbside will leave you with peace of mind and the great products you want ASAP.

Very few Bourbon brands can claim much of a pre-Prohibition heritage, but Brown-Forman's Old Forester can. George Garvin Brown created Old Forester in 1870 in the same way many of today's whiskey entrepreneurs got started - by buying bulk whiskey from several distilleries and blending them together to create his own unique flavor. His great-great grandson Campbell Brown is the managing director of Old Forester today, and joins us on this week's WhiskyCast In-Depth. We'll also have the week's whisky news, tasting notes, and on Behind the Label, we'll look at the best whisky advertising money can't buy...because it's literally on the money!

Steve, Jeremy and Renee talk to Campbell Brown on Brown-Forman Founder’s George Garvin Brown’s birthday which is celebrated annually with the release of Old Forester’s Birthday Bourbon. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com). Important Links: ABV Network Shop: https://shop.abvnetwork.com/ Our Club: https://www.abvnetwork.com/club Challenge Coin Challenges: https://www.abvnetwork.com/coin Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

This week's episode is a real treat. Originally recorded on George Garvin Brown's birthday, Matt and Jill celebrate by tasting the 2019 Old Forester Birthday Bourbon, Parker's Heritage, Jack Daniel's Apple, and new Jägermeister Scharf. Happy belated birthday George Garvin Brown, cheers!

Chris Morris and Elizabeth McCall are no strangers to the show so we're excited to have them back on again. This time, we explore the controversial topic of “what is a master distiller?”. How is a title like that earned through years of service? How is Brown-Forman laying the foundation for Elizabeth to take over when Chris is ready to retire? We also talk about barrels from their cooperage, the influence of char on their whiskey, and this week's Whiskey Quickie, the King of Kentucky. Show Partners: The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at business.louisville.edu/onlinespirits. At Barrell Craft Spirits, they take blending seriously. They spend months obsessing over hundreds of combinations until they figure out the perfect blend for you. Find out more at BarrellBourbon.com. Check out Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about rapid aging. Lawsuit challenges out-of-state retailers' ability to sell, deliver and ship alcohol to Kentucky consumers - https://www.wdrb.com/news/lawsuit-challenges-out-of-state-retailers-ability-to-sell-deliver/article_4881080e-acc4-11e9-9dbc-8b443dc97b9e.html Join us on barrel selections and see what other perks await. Support the podcast at https://www.patreon.com/bourbonpursuit Come drink some beer with us at 3rd Turn Brewing on July 26th from 4-7pm https://www.facebook.com/events/327452114804983/ Elizabeth, tell us about your role. Do different Master Distiller's have different styles? Is there a Master Distiller training manual? What do you think of everyday people becoming Master Distillers without significant training? What is a Master Distiller today? How do you know a bourbon will be good once it's aged? What flavors or notes do you consider defects? Are we going to see more single malts come out of Brown-Forman? Why is there such a fascination with making malts work? Tell us about the latest Distiller's Select? Are there two different char levels on the double double oaked? Talk about owning your own cooperage. Tell us about King of Kentucky. Why did you chose this label? Is there any pressure on Elizabeth to live up to Chris? How did you feel when you became a Master Distiller? Recorded live at Down One Bourbon Bar in Louisville, KY. 0:00 I love bourbon, but I'm not ready to restart my career to be a distiller. I have a bachelor's degree and I want to continue to use those skills in the whiskey industry. So check this out. The University of Louisville now has an online distilled spirits business certificate that focuses on the business side of the spirits industry like finance, marketing and operations. This is perfect for anyone looking for more professional development. And if you ever want to get your MBA, their certificate credits transfer into Ul's new online MBA program. Learn more about this online program at business global.edu slash online spirits 0:38 the king right there brother 0:40 if you want to use if you want some of that make sure you crack it open now because it's not open. Oh, I feel 0:45 that is it yours? Yeah, I product Yeah, open it. 0:49 Like always calls Kenny $1,000. 0:52 Bottle every every time it comes over I lose $1,000 1:07 Hey everybody, this is Episode 211 of bourbon pursuit. I'm one of your host Kenny and let's go through a little bit the news. Woodford Reserve has announced the release of its newest permanent expression. The Woodford Reserve Kentucky straight wheat whiskey with wheat as its dominant grain at 52% followed by 20% malt 20% corn in a percent rye. This whiskey was created by master distiller Chris Morris and more said that Woodford Reserve now has all four whiskeys as a part of its permanent family of brands. You have Woodford bourbon, Woodford rye, Woodford malt and now Woodford wheat. The Woodford Reserve wheat is 90.4 proof with a suggested retail price of 3499 verse 750 ml. That's quite the segue into our guest today, but we'll save that here for him. It was just a few weeks ago, we talked about the Supreme Court ruling that lifted the ban on out of state retailers in the state of Tennessee that could potentially affect shipping across the nation. Well, I think we're about to start witnessing the start of the domino effect. A Louisville attorney recently filed a lawsuit in federal district court against Kentucky Governor Matt Bevin, Kentucky Attorney General Andy this year and the executive director of the Alcohol Beverage Control, Norman, our flag. This complaint argues that the law is unconstitutional because as we've said before, it violates the Commerce Clause of the United States Constitution, because by quote, It discriminates against out of state wine retailers engaged in interstate commerce. It also argues that it violates the privileges and immunities clause of Article four section two of the United States Constitution because it denies non resident wine merchants the privilege of engaging and there are occupation in Kentucky on the terms of equivalent those given to the citizens of Kentucky. And that's all according this lawsuit. We are going to continue to pay very close attention to see how this plays out and other states in the upcoming few months. On Monday, this week, we got to take a trip over to Cox's Creek with a few of our Patreon community members and select two barrels of four roses. The team came together and selected a nine year six month old BASF and a 10 year six month OVSK we're really looking forward to getting these barrels out to the art community sometime in September. We also selected a new riff barrel once again. You know if you want to see more about all the perks that are offered by supporting this podcast like going with us on barrel selections, please do us a favor go to patreon.com slash bourbon pursuit and get more information. Now if we rewind the clocks back to around February of 2018 all the fellas from the bourbon Community Roundtable we met up in Frankfort, Kentucky to select a barrel of Buffalo Trace what happened next With that said barrel is the next part of this story. When you have a used bourbon barrel you want to repurpose it. And what better way to do that then letting it age with some delicious Imperial stout, we teamed up with third term brewing and did just that. We aged a stout at 12.2% ABV and let it rest in that barrel for an entire year. And now it's time to release it. On Friday, July 26. from four to 7pm. Ryan and I we will be at third term brewing located in JA town in Louisville, Kentucky and we want to share a pint with you Please come on out and try this beer on tap. And if you really like it, you can take home a crawler for yourself to take home. We hope to see you out there. More information about that can be found on our Facebook page under the events section. Now today's podcast was recorded while ago when we were on site at down one bourbon bar in Louisville, Kentucky. So if it sounds like we're recording in a bar, no, it's because we were, however, Chris Morris and Elizabeth McCall. They're no strangers of the show. And we're excited to have them back on once again. But this time, we're excited to hear them talk about the job of master distiller and how that title is earned through years of service. And really how brown Forman is now laying the foundation for Elizabeth to take over when Chris is ready to retire. We also talked about the barrels that they have in their own Cooper bridge, the char and this week's whiskey quickie that ended on Tuesday, the king of Kentucky. All right, you've heard me talk long enough. So let's hear from Joe over a barrel bourbon. And then you've got Fred Minnick with above the char. 5:50 Hi, this is Joe Beatrice from barrell craft spirits. I work with a team that takes blending seriously, we spend months obsessing over hundreds of combinations, until we figure out the perfect blend for you. 6:01 You can find it on the shelves at your nearest retail store. 6:05 I'm Fred Minnick, and this is above the charm. Every week I asked listeners to send me an idea for above the char, I get so many. But the one request I get most of all, is what do I think of rapid aging. This is the process that new distillers or chemists use to try and make bourbon faster. And I want to tell you, this has been going on for a very, very long time. In technology, they like to seek solutions for problems. And the fact is making Bourbons biggest problem is the fact that making it right and making it tasty, can take anywhere from four to 15 years. So if you're a businessman or woman, and you want to make some money, it sure looks good if you can make a six month old bourbon taste like it's 15 years old. Now a little history behind this. The Romans actually employed rapid aging techniques and wine and spirits. You know, the mid 19th century we saw incredible amounts of people attempt rapid aging technology. In 1867. a Frenchman use a roadable wouldn't paddle to agitate barrels like a butter churn. Using a similar concept. The 1871 us patented peifer and Richards apparatus place barrels on roller slats and a heated room and agitated the barrels back and forth. The inventors claim that this ripened whiskey within a few weeks, several others hit the market in the 1870s to include a heat and motion device that offered practical value and utility. We'd also see ultrasonic radiation center in the 1930s. And the Germans would do things like raise the Ester content up to 120%. And wind is toilets, they also used sound technology. By the 1960s rapid aging fell out of fashion, it was not considered very satisfying. In fact, you would see distillers openly speak out against this. Today we have seen the rise of smaller barrels claiming that it's aged faster. We've seen people play heavy bass music to make the whiskey come out quicker. There's been chemical reactions there have been agitators very similar to you know, mixing a paint can. There's been all these efforts to make whiskey faster, and I've tasted almost all of them. They all lack a certain depth, a certain mouth fill a certain flavor that makes you want to buy it. In fact, I'd say the thing that we should really look at here, is there a problem with whiskey. And the fact is there is not. The problem is is in the making money of whiskey. So as long as you somebody could make money trying to figure out a solution to getting good whiskey to your doorstep, we will always see rapid aging technology. And I will always give it a shot. But I have yet to taste one that is better than even some of the worst craft distilled whiskies. Rapid aging technology doesn't add anything to the quality of the whiskey, at least from what I've tasted. Instead, it strips out a lot of character, and it doesn't have the time that's really required to be a good or great bourbon. So what's the old saying, if it's not broke, don't fix it. And let's face it, Bourbons now broken. And that's this week's above the char Hey, if you have an idea for above the char hit me up on Twitter or Instagram. That's at Fred Minnick again at Fred Minnick. Until next week. Cheers 9:55 Welcome back to another episode of bourbon pursuit. The first of the Live podcast we doing here at down one bourbon bar in Louisville, Kentucky, Fred Ryan and Kenny back here. Once again, and we this is a this is a new home, this is actually going to be pretty fun because Ryan and I had a tasting here last week when we did this. But this is going to be a new adventure bringing a guest Yes, I'm looking around and like I'm remembering our first time we record a podcast was in my basement. And like, just me and you and a laptop and like there was nobody there. And now there's like, like 15 people around us watching there's all these lights, we got master distillers here, there's reserved tables even though they're not for us. 10:37 But people thought they would act like there is it's like kind of crazy. You know, it really is and, and I'm Fred This is how many times you've been down one. 10:46 So it's a problem anytime I actually been here so often that I got my own car back there in the closet of things getting too far. But this is a this has been a fun bar to kind of see it develop. There's been a lot of talent from Louisville, Kentucky. I'm from here and go on to be brand ambassadors for for distilleries and go on to like other opportunities. But this for me is this is one of the places where I come in, and I assess talent for for things that I'm doing and they do a great job here. And of course, they're connected to the Galt house or part of the Galt house family. And so and never hurts from a purchasing opportunity, you know, for a bar to have that kind of purchasing power to be connected to someone like the Galt house, so they they get a lot of good things that a lot of smaller bars don't 11:35 and hold on. I want to know about this scouting report. 11:39 Like Like are you like NBA Scout, you know, going around? Well, 11:41 I you know, as, as you know, Kenny and Ryan, I do a lot of festivals. And I'm also on a lot of education committees for for for, you know, cocktail cocktail. And then I try to do things I try to create content for live festivals and and I usually have to tap into bartenders. And bartenders have to In my opinion, from a career perspective, they have they are a lot like an NBA player. Yeah. And like some people come in are like, really great for two years and then they're gone. Some people come in and they're wanting to the cocktail world. It's true. It's true, like bartending talent is something that from an education perspective, you have to scout you have to find the people that will you know, put on good seminars and can actually make a Daiquiri in a grown in an old fashioned and a man had don't they don't they serve the great Chris Morris the right way. 12:45 Don't give him the cocktail get give him the right cocktail that you know, he asked for 12:51 a frozen concoction. It's amazing Jimmy Buffett, 12:54 but but the Daiquiri actually was not meant to be 12:57 a blended 13:00 auction. Although it's tornadoes. 13:01 I love the blended 13:03 a bottle and you put a margarita or blender and shake it up, and it's ready to drink. But 13:09 all right, Kenny said about to explode. We got him. 13:14 Chris, as you may know, our friend candy here. He's a little he's all right. 13:23 We got it. We got him taking off the guardrail. Sometimes we gotta bring it back in focus. But that's really what we're talking about today's not cocktails and we are talking about bourbon and most important, we're talking about Woodford Reserve. So today we have Chris Morris the master distiller at Woodford Reserve and Elizabeth McCall, the Assistant master distiller at Woodford Reserve. And both of these people are alumni of the show. I believe it was back in the episode 40s and Episode 60s when when you made your parents so welcome back on. Thank you. 13:50 Thanks for having us back. So have you been 13:52 Yeah, and get to get this kicked off a little bit. Elizabeth, I kind of want you to kind of give people another recreation of really what your role has progressed to since the last time you're on because you were in the lab. You are the head taster, I believe and now your assistant master distiller so what what's what's that look 14:10 like back when we go back in time as Chris's wonderfully made Manhattan made its way to him. So when I last was speaking to it was master taster and senior quality control specialist at Woodford Reserve. Working production part of the time and the other part of the time was working with Chris on innovation and of course, tasting batches and all of that and it shifted to more focus on really getting in the weeds of trying to understand how Chris's mind works. Which 14:42 Hold on wait that out. 14:44 I have not figured it out yet. He's kind of 14:47 nice. You know how your mind when I respond 14:48 to emails as genius? I do he so he's being very embarrassed. But I really do because I won't ever be able to understand fully how his mind works and how he puts patches together and how he pulls in history and an actual where's this the market going? I mean, all that is very interesting, but I try to learn as much as I can. So I'm trying to just follow in his footsteps and learn that and that's just spending as much time with him as possible. He gives me projects. And he's like here the other day. I'm like, Okay, how do you build a new grain recipe? And he handed me the book of corn. He's like, I read this on a trip, like one string of corn. Yeah. 15:30 Like a Bible. textbook on corn. 15:32 Yeah, there's a book on corn. There's a book on corn. And I mean, that's the kind of thing Morris does when he when he thinks there's a lot of conscious thought. 15:40 It's amazing Kenny, but actually authors write things. 15:43 Yeah, let me know when it turns into an audio book. And I'll 15:48 forget on Audible 15:49 or the movie, the movie version. 15:52 But that but that's a lot of what I've been trying to learn that and then of course, still learning in the production side of things I you can never, you'll never know everything. I still have a lot of learning to do in terms of getting my hands dirty at the Cooper bridge and other distilleries outside of Woodford Reserve. So my and then education. I work with Chris and the team of other masters Stiller's at Brown Forman on educating our sales force and distributor folks on the whiskey category. So there's just lots of things nuances that go into it. 16:22 I got a question for you to Sorry, I didn't mean to interrupt but like, so does the master is still or just do each different distillers have different styles or methods? Or is it more like plug and play? Or like, what is Chris's style? And what's yours? Or like, how are they different? Or same? Or? 16:38 Well, certainly, in my experience, 16:42 we see differences good talk with Fred before we stepped in this afternoon, that each company has its own criteria. For the job. There's no uniform, what is a master distiller what is the distiller it varies from company to company. And we're are of course, very proud to be the oldest spirits company and in America, the the round form and parent company. So we think we know what we're doing. And I am the seventh in the history of the company. And Elizabeth is, is working away to number eight. But we have criteria that differ from other companies. But you do see a difference in style. And interpretation. Of course, I everybody knows my mentor. My first boss in my whole life was Lincoln Henderson. And I'm very different than link. In fact, my palate is different than Lincoln. Near the end of his career, we would have arguments, because I was tasting things he didn't taste and he would get upset. Sorry, that's the way that it was. Because we know as people age, their sense of taste deteriorates. So a younger person will have a better sense of taste. I know that 17:58 I trying to say that you already kind of like see inevitable coming is that was that was happening, and you're trying to groom her to do 18:03 that. That's part of the process. One of my key roles today is to develop Elizabeth, to succeed me. So that's part of our brown Coleman process, passing on the mantle from generation to generation, so that nothing changes. Wink wink, things will change. Because Elizabeth is not Chris. Yeah, I wasn't Lincoln. 18:26 But we got a ways before we see that change, right, Chris? 18:32 I hope so. But not that I don't want Elizabeth and 18:38 I have a lot to learn. 18:39 But we're having such a good time together. And we got our new master taster over here. Katie joining us tonight. But that's that's just if you're making 100% natural product with reserve is corn, rye, barley, or how many whiskies? It's the limestone water, its yeast, its exposure to copper, and maturation and an oak barrel. It's as natural as you can get. And as you put those batches together, based on your perception of our standard, it will evolve. Because again, we're all individuals. And I think that's one reason people will love a brand, like what preserve it is our collaborative interpretation of this product. And again, it will change with the changes are subtle, the changes are evolutionary. But the The bottom line is it's it's it's a real product that somebody or some persons a team are putting together. It's not artificial, it's not manufactured. It's not a committee in in some corporate office, it's real. 19:54 Yeah. So is that like training manual? Is that something you do? Or is that something that, you know, brown Forman has like, here's how we want it done. And Chris is like, Yo, this should be done. Like so how's that kind of work in that process? Brian Yeah, 20:09 it's an audible book I had, 20:10 I had produced for me or developed for me. The that manual before it didn't exist. And when I was coming up, it was a guidepost for me, you know, sort of tailored to me, and, and that was back in 2019 years ago. And, and I've taken those that original work as as we've evolved and developed and tweaked it. And now brown Forman does have a professional development guide for master distiller, which means assistant master distiller we have a professional guide for master taster that both Elizabeth and of course Katie have gone through courses of the destruction experiences. 21:04 Let's take it Okay. All right. So you're just talking about like all these manuals you have and all this effort that you put into the terms and titles master distiller master taster system master distiller when I can just go right down the street, and get a diploma from a moonshine University, and then come out, start my own distillery, or Heck, I don't even have to go there. I can start a distillery tomorrow and say, I'm a master distiller even watching YouTube channel, I could watch it and 21:32 say, I'm a master distiller in the old Ascot brand takes off from there, 21:36 that's right, was shaking her head. What in the world is happening to American whiskey right now, where you have one company who's going through all this effort for the titles of distiller and then you have some random schmo wearing wherever and USA saying that they're a master distiller and they haven't done a liquor distilling What's going on? 22:03 Yeah, Elizabeth, I kinda wanna get your take on that one. Because you're, you've been, you've been trying to groom yourself for this role, and you've been really putting years of effort into it. So 22:10 so I only have 10 years in this industry, and which some people are like, Oh, my gosh, that's a long time. Long brown Forman that's not baby. And, and in this industry, in my opinion, that's not I don't feel it's a long time. And I am very, very much very proud and I think you hear it when I talk about Chris's going nowhere, I hope anytime soon, because I have a lot of pride in the fact that I'm assistant and that in implies a great deal of learning I had still have to do and the respect I have for the title of masters Still, if they were to tell me tomorrow, you're going to be masters still or I would have serious issues with being called that for especially for a brand like Woodford Reserve or or any of our brown Forman brands that have some much weight behind them. Um, it's just a title to me that I look to and I think of somebody like Chris Morris, who is a it has lived and breathed bourbon and whiskey his entire life. And it's not just about running stills, anybody can learn that skill. You really can you 23:20 think anybody can run a still. 23:23 If you have the right manuals, and you go out and you spend time training. Now you can't just walk in off the street and do this. No. But can you learn anybody can learn how to do that. A lot of people can learn maybe not anybody, 23:35 but there's a lot of people in backwoods that have stills before 23:41 you can learn how to do these skills. And but there's time and thought and experience that goes into something that really makes you want to believe that your product like what Chris Morris, I mean, what he's done for Woodford Reserve is unreal. You look at the like we sit down and we talk about things and we talked about brand planning. He introduced like, was he there for the start of the actual bourbon. No, that was he was with a different company at the time. But when he came in, we have right we have our masters collection that came out you have our malt you have wheat that's coming out soon. And that's not all out of just willy nilly. Like ma this would be fun. It's it's a lot of it is well thought out when you look at history. And when you look at what's the plan we we talked about flavor with Woodford and I mean, that's his genius and experience in the industry that led him to that path and that guided vision for brand and that takes nothing but time. I mean time is Yeah, I think is so hear 24:45 what you're saying there like with with with branding and everything like that. I think we don't know, as a society when I when I say society, I mean bourbon society. What a master distiller in so Chris, I'll bring that to you. What is a master distiller because it meant something in the 1800s and the 1950s? It means something different today. What is a master distiller? 25:12 Well, of course there is no, there is no criteria. In terms of industry, there's no set of requirements. As I mentioned earlier, it varies from company to company. And I believe ground Coleman believes. Number one, you're responsible for the overall quality of the product that your name is associated with the distillery associated with. And as Elizabeth said, that means a whole lot. If you're our colleague, Jeff Barnett at jack daniels, you're the master distiller of jack daniels. That's sort of important. Woodford Reserve, my gosh, old Forester, you know, those are important brands, not only to our company, but to the history of our industry. So there's there's a lot of gravitas, there, there's a lot of response ability. And also, I think it means your brands that you have helped create and develop, have won awards are recognized as good brands, you're, you're a master of what your master of a brand that is acknowledged to be of the utmost quality. You haven't won an award. I don't know how you can be a master yet. But again, that's our opinion, not a global opinion of any degree. 26:27 So again, I think it's a nice baseline. I mean, Kenny, wouldn't you agree that it's at least a baseline for what is a master distiller you have to have a wonderful an award when you have so many? 26:39 I don't know. I mean, you kind of you kind of take the anti part of that, right? I know that you're you're a judge at San Francisco, and then you've got the other group of bourbon enthusiasts out there that say, don't don't take that as as gospel. Right. You take that as as a as a way that you can start learning about a spirit or anything like that. But when you see gold, double gold. 27:01 Well, in fairness, I wasn't thinking about San Francisco. Question. I was thinking of like best bourbon at San Francisco, or, I mean, one of the three medals there. I 27:13 think that's what Chris was thinking to, or I could just pay off the 27:15 Forbes writer that I know Yeah. 27:20 Let me add maybe as a close to this, or we continue. But that's one thing brown Forman and the Kentucky distillers Association because this was the this was a subject of discussion years ago with the the membership, and we don't think anyone company organization can define or impose any restrictions on the rest of the industry. As Fred said, if a little startup distillery wants to call its whatever person master distiller that's up to them, that's fine brown Coleman is not gonna say you can't do that. It's not our job to improve punk upon the industry, our opinions. This is America, we don't do that. So I think the ultimate, the ultimate, the bottom line is, our brand speaks for itself. 28:13 Does it taste good? 28:15 Good. taste. I think that's fair for for the professional side. But now we're starting to see like this growth within like, the bar community. And everybody's saying they're an expert, about whiskey. And you in and Kenny brought up, you know, the judging competitions and what is best. There was just a gas station whiskey, that one world's best whiskey. And I seriously question how that one, you know, and I'm a judge or a lot of those things. And I and I know like people have to pay entry to get in that. So there could have been like a low point of entry, there might not have been a lot of, well, Chris, what do you think about like this rise of so called x books that are tasting things and putting their names on on things and hosting podcast hosting podcast, 29:09 full disclosure, we always say, and we 29:12 never ever named a whiskey of the year, you to have never done anything like that. So like, now we're in a situation where there are 1500 different, you know, whiskey, Somali A's, or experts or whatever. And, you know, they're not coming from the ilk of brown Forman. And you may even think that I'm that, too. But I'm curious as to what your thought is, in terms of like the people who are tasting. Consider the tasters of the community, 29:41 I would just be curious to know I mean, for me, like, you know, we're tasting and we want to know quality. Do you know what are the all the defects you can find in bourbon, whiskey distillate? And when you find them, like, Can you describe like, well, what did they taste like? What are those those defects? Where did they come from in the production process? How do you troubleshoot and work around that and get through all of that, and 30:09 I guess it important to know how to fix it, or it's just important to spot it as a taster. 30:14 As a taster, you probably don't have to know that if you're going to be a master distiller, you have to know how to do that. 30:19 But a taster can't fix it. Because it's already the 30:22 case. Yeah, you're tasting it at the end of the year. It's already out there too late, I guess. But you could maybe you could talk about but if you're a taster, you should know. I don't know. I mean, will will does this as if it's a new mic. Does it stay in new mic? What happens to that defect? Does it age out? Is it something that and so if you're tasting it something at New make and then you're tasting something? That's a finished product or maturing? How do you troubleshoot it on that end? If you don't know where it comes from in the production process? I don't know. I don't those things are important, I guess because my background and where I 30:56 that's an interesting question. Are you talking about how it push through the age and improve? How How much does that like experience like with Chris, are you like, you know, that like, what are those some of those notes? I guess that you're like, well, that 31:10 that is this is going to eventually work itself out? That's where 31:13 experience helps. Yeah, but sometimes you're surprised either positively or negatively. But that's an interesting point that everybody's bringing up. How has this person this expert been trained? As Elizabeth said, we're professionally trained, we're trained. We have PhDs on staff for professional professionals in the sensory science. Elizabeth is a sensory scientist, has her beginnings at Brown Forman. We have sensory science consultants come and test us and work with us. So we're, and these just aren't whiskey sensory scientists, they work for food on aroma only like perfume companies. These are experts, and sensor science. And so it surprises me and sometimes alarms me. When we taste a whiskey, and we note, defects. And a person critiquing that whiskey is just singing its praises. And you're like, there's these obvious defects in the whiskey. And this person either doesn't understand them doesn't recognize them, and 32:25 what they want in their 32:26 whiskey or they like defects. And so things become more complicated, Fred, when I almost had when I started the industry, because there was nothing like this in the industry. But when early books Gary and Marty Reagan and way Mac and Harris and the legendary Michael Jackson are starting to write about whiskey when nobody's right about whiskey. 32:52 It was a very tight 32:54 sorority and fraternity of whiskey riders and everybody knew each other. There weren't that many whiskeys. You know, there were a handful of Bourbons a handful of this. And they had there was nothing that we see today pre micro distillery movement. And pretty much everybody was on the same page, you understood what you're talking about, right? And as bourbon and rye and whiskeys have become popular, and everybody jumps on, which is fun. Again, that sort of dilutes the level expertise. And I think today, people well can be self styled experts, but what is their their base. So again, we leave that to the consumer. To the side, somebody says something good about a brand new glass of whiskey, try it, if you like it good for you, if you don't learn from it. So we can't impose upon the entire industry. Our views, again, we just have to hope people pay attention to what for reserve and what we're doing and, and go from there. 34:00 So I kind of want to educate some of the listeners and the watchers out there. Because, you know, you've talked about and both of you have talked about trying to find defects and whether it's in new maker whether it's in aging whiskey, and you know, today we brought these, I'm going to put words or words in Elizabeth now here, we brought our Bourbons to compete is because last time we talked, you said that compete is where sort of the, the way that you like to use in the tasting room to kind of get the most flavors, Adam because of the tool of shape and stuff like that. But I kind of want to pick your brain a little bit. What if there's somebody that's at home, and they're listening? And they want to try to understand what flavors to pull? And what are those possible defects that they're buying, or they're finding. Now, of course, not coming in at Woodford Reserve or this double out. It's definitely not going to be in this. But however they're going to go and they're going to find some random bottle you ever heard about and they're gonna buy it? And they're going to taste it and be like, Oh, what is this? So what what are those some of those of those flavor, those notes that you really think are the biggest defects that 35:04 that any good master distiller should be able to find. And before Elizabeth jumps in, again, we're looking at two sides of the coin, the first four sources of flavor, which is our mantra of the five sources, what is the water, the grain, the fermentation distillation bring to the palate. So that's our new make our new spirit. So we judge that. So it has a set of criteria. And we're looking, of course, you never look for good things, because you, you assume the good things are there. So we do look for defects. And at that point is too late, unless there's a certain defect, or saying forget this. But we want to know that defect is there as we barrel and then adjust as we go forward. But we use those defects to then go back into the distillery and say, something's not working here. Let's fix it, because where do you go to first to fix it? What do you like? 36:00 This is probably mostly the 36:02 reverse engineering part of it was 36:03 that you go to grain you go to fermentation, you go to distillation, yet one of the one of the three, the water, the water is going to be solid. And then we go into the would go into the barrel for maturation. And then of course, 678 years later, there could be different defects, because now the wood character has come into play. So it depends on where we are that we're looking for certain defects. Because as Elizabeth said, some of the new mech defects can be overcome by maturation. They're still there, you just don't know them because the wood has taken lead wrong, but you don't want them there in the first place. So we now have two places to adjust. New make means we adjust the distillery but what's in what's there can't be adjusted. But we can do that on a week basis. Years later, we adjust by bashing barrels together. So we can fix what we have in front of us except for one defect which is unfixable and, and go forward from there. So bad, she becomes very important, you know, a couple of barrels of this with 98 barrels of that are going to be okay. We don't like that. But it's 37:25 just one one bad apple makes them all bad. There's the one defect that we can't hide it. We can't hide 37:31 it. And what is that? Oh, my god yesterday. That's right. Jackie told us. We probably 37:37 got a little bit of that going on with all this rain right now. A lot of mas probably going in those non Pete cycle. Yeah. warehouses. 37:45 Yeah. Or if you have a leaky roof. 37:48 I got I want to switch gears a little bit for a second. 37:53 Brown Forman is such a dominant American whiskey company. And then last, like I'd say, 10 years there's been a such a dynamic effort to pull in malts like to try and do like, not necessarily a single malt, but some kind of like malt mash, or the five malt released from a few years ago. And I was and I know your passion, you have so much passion for single malt scotches. You have a you have a real like, craving for those and sometimes, Chris, but are we going to see a stronger effort from Brown Forman on the American single malt category that's just taking off and I know we've had some releases of late, but are we going to see more of that? 38:45 Yes, that let Elizabeth talk about our particular products. But 38:51 yes, I'm a big fan of single malt Scotch, if that upsets anyone, I'm sorry. 38:57 He's not really sorry. 39:00 And of course, brown Forman owns three single malt Scotch distilleries, which we Elizabeth and I visited back in July that we're just so proud of that. But I am the only Kentucky bourbon distiller who's a keeper of the quake. I'm the only Kentucky bourbon distilleries been honored by the Scotch whisky Association, which I'm very proud of. So scotch whiskey, of course, is our is our ancestor, you know, the bourbon tradition is, is the evolution of scotch whiskey evolving in Kentucky, in the 1770s through the 1850s based on our environment, so we love We love that, that that touchstone of Scotland and Ireland are is where our tradition comes from. But we released a Masters collection as as this group knows, and maybe many of the listeners do not know we released a Masters collection do I many years ago, that was 100% single malt, or hundred percent malt question say that was our distillers malt, it wasn't painted. It wasn't smoked. It was the same malt we make our wood reserve bourbon with. And we distilled that 100% malt fermentation and inner half of the volume produced and used Woodford Reserve barrels so they'd held Woodford Reserve bourbon one time. And then we barrel the other half of the volume produced a new with reserve barrels. And that became season seasoned malt and new cast some silly name. I can't remember what we called it, because we didn't want to call it single malt. Because at that time, if you said single malt and probably to this day, if you say single malt people immediately go to Scott. Hello malt. Yeah, you know, some 40:58 change up the verbiage and malt 41:00 and they weren't. They didn't. They weren't very popular. 41:05 You know, I remember the, some of those like, there was one classic malt. 41:11 Right. Thank you for remembering. Yes. 41:15 And there was classic malt in there straight malt. I can't remember which one I like more. He has a good memory. 41:22 But I liked one of them more than the other classic was 41:25 that you liked the I liked the the straight malt. I knew Cooper edge. 41:31 It might have been but, 41:33 you know, 41:34 I've always and I wrote this in one of my reviews. And and I have to tell you, Chris, I've always appreciated the fact that if I've ever been critical of your stuff, you've never taken me to dinner and yelled at me for an hour. 41:46 I've never taken a dinner. Yeah. But 41:52 I'm one of them. I was just like, what and what in that review set I the one that I didn't care as much for I think said I wish they would do more focus on bourbon. And the thing is, is that you all are such brilliant bourbon distillers. I wonder why it is that there's such a fashion fascination for making malts work. Okay, 42:18 well, so the malls came out. And of course 10 years ago who was buying bottles of would reserve masters collection, bourbon drinkers. And bourbon drinkers don't drink scotch by and large. And so it didn't go over very well. And I can understand that they wanted bourbon. They wanted seasoned oak finish, they wanted to cinema cherish Chardonnay finish, they wanted sweet mash, and we forward Don't forget 401k. And we sort of let them down, which is the way it goes. But we learned a lot in terms of the process of making malt heavy whiskey. And in my bottom line, lonely was going back to our earlier conversation of taste, he's just sort of boring. He's just sort of boring. Hundred percent malt again, we don't have this smoky that PD characteristics of some of the European malt or Japanese malt. And we're not, we're not aging for 20 3040 years, and we don't have port pipes, cherry butts, it was all American oak. And they were sort of born. That doesn't mean that they didn't taste good, but they were sort of born. And that learning leads to our new release of last year, Kentucky straight malt whiskey, which is a permanent member of our family. It will be coming back this late spring, early summer. 43:42 And it's it's a member of the family. So Elizabeth, have you been doing well? 43:45 Oh, yeah. 43:47 Yeah, it's been doing really well. We released it last June. And 43:51 it all sold out right away. I mean, people were like, six months later, like, Can we are you making more like, what's the deal? And, you know, Chris, and I get approached like, well, how can we make this you know, get get to the shelves a little quicker? Can we adjust something with our process or our quality? You know, we're like, Nope, can't do that. But we humored them and we put it into a little bit in the last Oh, there's a lot of pressure for that because 44:16 what 1910 from old for sir, 44:18 there's a lot of pressure because people really like we put out good products at Brown Forman if you didn't know and people get excited about it. But you know, the job of a master distiller you know, is to say no, I mean Chris's name is on that bottle. So you know, at the end of the day, yep, it's when things go wrong. They're like Chris and that was you know, he's the one who has to talk about it. And so when with the mall, it was very popular we did a Kentucky straight malt whiskey and we fought for it to stay at the process where we released it that we released that and because the taste you even a year makes it mean that there's a time difference with agent you know, you've got to let it go to what it should be. I got a 45:06 question dinner up just because I'm clueless about Malton. And I assume you're making these malts are you doing them in the call a copper still or Chi Stiller. 45:16 Yeah, it's both and they both okay. It is a if we're going to produce something and put it under the distiller select Woodford Reserve distillers select bourbon rye malt wheat that's coming out soon is always going to be that that batches of column and pot still because that's 45:30 all I'm from Shively and then the pots from were for sale. 45:36 Yes, yes. Because because we were tasting some Kings County I was Tom and it's a 80% corn 20% malted barley and we thought we were tasting like young younger notes and their distiller said hey, that's not younger knows that's our our pot still. And it's creating like some different buttery for me kind of funky flavors. And so I 45:58 like stuff figuring it out. Yeah. 45:59 So I was curious to get your take on that. Like, you know, funk. 46:02 He's not one of our don't say 46:04 funky. Okay. No, I was just curious. But 46:07 no, I mean, I think that I wasn't around at the beginning of starting our pot stills. But from those that I've spoken to figuring out how to run your pot stills is a challenge. We have gotten to a point with Woodford Reserve we've got it figured out. done all the hard work over the years to figure it out. But the notes you get from a pot still are big, bold, oily notes. You see the grain come through more. I mean, Chris, if you wanted to add it, I mean, that's there's a distinct difference between the two types of dis focus 46:37 on we normally use them wrong. Yeah. 46:42 You know, you don't you don't use it very often whiskey. 46:45 Yeah. 46:46 But if you're gonna it's probably coming from a pot still. Yeah, no distillation level pots. 46:54 But here's here's a fun bit of our story. And Elizabeth will tell you about our recipe is one thing that I've drawn on from inspiration is the history and heritage of our industry in Kentucky and certainly brown Foreman's history and heritage and started research on malt multi malt whiskey in the history of Kentucky. And one thing, brown Forman has a tremendous archive again for the the oldest spirits company in America 140 849 ish years old right now. We've got a wonderful archive it which is housed at the Frazier History Museum. And we have a we have a complete set of the wine and spirits journals from from the 19th and early 20th century, much less our own documents. And we found that there were there were malt whiskies made in Kentucky before prohibition, brown Forman had a brand called marrow malt MAROW. And when you look at the old Sanborn Maps, which are diagrams, schematics of distilleries for insurance purposes, you'll see these at the University of Kentucky at the Phil center, University of Louisville. And of course, in our collection, we see that the original brown Forman distillery had a mult floor and a malt kiln. We were sort of we were a Scottish distillery in the 19th century. And that's incredible. And that in the history of our state, their first Malthouse, and remember, we don't have a malt house in Kentucky any longer. The first multi operation in Kentucky 1785. Before we were Kentucky, is in Woodford County. So I thought what better provenance than a brown Forman brand made in Woodford County to be what is now the only Kentucky straight malt whiskey on the market, or Woodford Reserve malt is the only one of it's a 48:56 miracle. 48:57 That may be true. But folks crave the bourbon. And as they 49:02 as they did back all goes back to birthday. 49:09 Hey, it's Kenny here. And I want to tell you about an event that's happening on Saturday, August 24. Because I want to see you in historic downtown Frankfort, Kentucky, at bourbon on the banks. It's the Commonwealth premier bourbon tasting and awards festival. There's live music and over 100 vendors of food, beer, wine, and of course, bourbon. But guess what even will be there in the bourbon pursuit booth. You can check out all the events including tastings with the master distillers that you've heard on the show before and the People's Choice Award for the Best bourbon out there. You can get your all inclusive ticket for $65. Plus, you can join on the free Friday night event. Go and check it out bourbon on the banks.org you've probably heard of finishing beer using whiskey barrels but Michigan distillery is doing the opposite. They're using 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 it out. It all began when New Holland brewing launched in 97. Their Dragon's milk beer is America's number one selling bourbon barrel aged out in 2005. They apply their expertise from brewing and began distilling beer barrel finished whiskey began production 2012 and rock house was the club is featuring it in their next box. The barrels come from Tennessee get filled a dragon's milk with your twice the mature bourbon is finished in those very same barrels. Rocco's whiskey club is a whiskey the Month Club on a mission to uncover the best flavors and stories from craft distillers across the US. Along with two bottles of hard to find whiskey rack houses boxes are full of cool merchandise that they ship out every two months to members in over 40 states go to rock house whiskey club com to check it out. And try a bottle of beer barrel bourbon and beer barrel rye use code pursuit for $25 off your first first box 51:03 that may be true but folks crave the bourbon and as they 51:08 as they did back all goes back to 51:11 bourbon you know I it's hard for me to sustain now 51:15 no no I agree with that. But so Woodford Reserve is the home of innovative whiskeys first and foremost that's the big thing for us is that we can we have the with what our distillery we have the ability to be flexible and to play with Greg sorry, 51:28 but hold on folks. Let's just have a moment for King King Kentucky. I am this is good. Yeah. So good. 51:37 As good as names on 51:41 those labels to 51:42 every every one of these is like man it's just like a trip down like great whiskey bro. Holy shit balls. 51:51 I'm glad I can bring that least you let me open it with some 51:53 goodbye. There's so there's so many complicated notes in this. I did I know even Yes. And this was one of my This was one of my top whiskies of the year last year. And you know, the craziest thing is I went into like a blind competition. This was like my front runner to win it but you know how blind tastings go you just you just never know how it's going to go but 52:16 it's so good. 52:19 It's so good. 52:20 Kenny I'm gonna get us back my buddies get us back on the rails here. Because you were kind of interrupted her because she was kind 52:27 of talking I'm sorry I apologize. 52:31 bourbon like it is 52:32 because she started she 52:34 started going I love Barbara What can I say? That wrong? 52:37 Yes, drinking a beer. So 52:38 what I'm saying is that we're the home of innovative whiskeys and so we do a lot of really fun things and I you know, with the with our malt whiskey, we are 51% malt 47% corn and just 2% right, so we're right close to that bourbon requirement. You know, 47% corn, you know, the way malt is a gateway mall. But the thing is, is that yes, it's a gateway market who really knows you know, what, what is American mall? At this point in time? We're still defining what that really means. It's not it 53:09 was the marrow balter. Do you know the recipe that 53:13 was on your corn book? 53:16 Pick up a glass slipper. 53:19 What is American mall? There's actually incredible debate about that. I think the greatest mall producer in this country is Lance winters from St. George he's been making American mall you know since the 90s. Or there abouts legally 53:36 but it's not a category I mean, like it's not a category it's not something that people are really seeking out so why why do we produce these things and bourbon is is Woodford big thing Why are we producing more Why are we introducing we were introducing what why are you introducing this makes no sense. We are flexing the muscle muscle in fact that Woodford Reserve is the home of innovative whiskeys and we can play in flavor. It's all flavor so you look at our Woodford Reserve distiller select product and it's balanced and complex you can find 212 flavors in a glass of Woodford Reserve bourbon buy them all 54:13 start with the eighth at the gold order go 54:16 within you get into 54:17 acid TO acid 54:22 within you look at him and everything is done with purpose. I told you earlier Chris Morris is a genius when it comes to bourbon and understanding it and when we're planning out Woodford Reserve it's not just all willy nilly like oh, wouldn't it be fun to do a mall? How cool nobody else is doing it? Let's do that. No, it is thought out because you look at we got our distiller slick bourbon which hits all five areas of flavor. Then you have our double oak which came out in 2012. It's sweet, aromatic forward, it hits that we want you to know we want you to taste sweet aromatics. Then we've got our rye which is spice forward trying to hit that area of flavor. Then you've got our malt which is this grain wood notes coming through and then with our wheat will complete it with our our fruit forward notes, but then also going back to 1939 when they establish the TTP establish what are the four types of American whiskey, bourbon rye, malt wheat we're hitting all those so not only are we covering flavor, but we're also looking at from a historical standpoint as well. 55:27 Yeah. And you're doing a lot of the experimentation that hopefully bourbon geeks are really trying to trying to harness and on because you do it, you do it you know the you have the standard, you've got your double load but then you also have your distiller select series, right? These these sort of one offs that people really kind of they gravitate towards because it's something you knew is something unique. What's been the the latest one that has come out that that sort of garnered some attention? 55:51 Well, the latest one is our good old favorite. 55:53 Double, double, double, double, double, 55:56 double. Okay, okay, I don't know how many doubles we're on now. 55:59 It's just double double it's it's double ups but ah words of the 12 months 24 months. But man, I mean, it's, it's a totally shifts the flavor profile completely from our double oak. And people are obsessed with this. 56:15 How many? How many when you start taking over how many doubles are going to be on this? 56:19 Well, I just want to interject here like there was I got my Christina the story. I my wisdom teeth taken out one year. And I like where this is I died after for like three months, I couldn't taste anything. The only thing that I can taste from like that I could assess was double oak, and double double oak. And it is what I think barrel finishing is the hardest thing to do in American whiskey right now to put out like a really good product because you can screw it up so easily. And what they you have done with double o n double a double double. 57:04 Double yeah. Oh, 57:05 yeah. As I say we're getting some data is so hard to do it. I know. I am sure you guys went through a lot of batches to get that flavor. Right. But my God, is it? Does it feel like a dessert on the palate? Oh, no. Does it feel like dessert? Well, 57:22 thank you, Fred. That now to Fred's point. Barrel finishing has been around for quite a long time. Give Dr. Bill Lumsden who I'm very familiar with at Glen Margie as the the modern father of barrel finishing back in the early 90s. But when all of us because we finished we finished with reserve, as you all know and our masters collection and cinema treasures Chardonnay barrels and Pino voir barrels. We didn't make those barrels. They were used before it's and I'm a good prayer. finishes are typically completed in barrels that came from somebody else and had been used before. So in the development of double oat, we have created the first and only whiskey in the world finished in a barrel made specifically for it. by it. Having our own brown Forman coupe bridge has allowed us to make a second barrel brand new charred on the inside to finish Woodford Reserve specifically and it took two years to develop. And we take full limiter, Woodford finish it in the second barrel for up to a year, as Elizabeth said, and we have double hooks, it's the only whiskey in the world scotch Irish, Japanese, you name it, the only whiskey in the world that has been in two barrels, the original in the finish barrel that were both new made for it by its own its own coop bridge that's unique. And as Elizabeth said, we're in that second barrel for approximately one year for the word preserved double o double double we go two years in the flavor changes, but it's the 59:14 same barrel for two years. Yes, you don't leave the barrel. It's that 59:18 I think there's a misconception that there's two barrels. 59:21 And then we Yes, we have gone three years we have gone for years. And is it triple double is a quadruple double what we're going to call it, but we have decided that that flavor profile gets a little too intense, a little too far afield from what we want. And we have decided that double double is as far as we go career. So we continue to experiment. You may have said this and I apologize if you did. I was 59:47 distracted because somebody had a question online and like I was like trying to get it over here. But somebody was asking, Is there two different type of char levels on each barrel? 59:56 Yes, yes. So 59:58 you didn't say it did you know? 1:00:01 Alright, sweet, so you're gonna hear it right now. 1:00:03 But that's also what makes it so great. And the fact that we have our own Cooper is so we can build our own barrels I always jokingly call it couture barreling because we're making barrels specifically for each brand. And so with the with the double ocean we started out we have our Woodford Reserve distiller select barrel which is going to be a nine month seasoning, we do a 10 minute toast and 25 second char on that barrel, then that's age five to seven years then we go into our double oak barrel. The double oak barrel has the nine months seasoning a 40 minute toast and a five to 10 second char. So we're flash charging as we like to call it. But what we're doing is a long toasting process which gets into the lignin layer of the wood, which is where a lot of the Van Halen lives. So when you knows double oak to get those they've only been what's been battling, battling. 1:00:51 Battling 1:00:52 Okay, sorry, nella Sorry, no, that's okay. 1:00:54 I'm an idiot. I just 1:00:56 that's why it's 1:00:58 so that that's kind of where you get all those really really sweet aromatic notes. And you're going to find that with WOQU you get the color too. So it's really getting 1:01:09 so Elizabeth you and Chris, this is going to be exciting conversation probably just for the two of us here on the on this will start one over here. 1:01:22 But you talked about how you're the only distillery that has their own Cooper HO of 1:01:27 our size if you want to go there 1:01:30 with no no I'm no I mean, Elizabeth on our side. 1:01:36 So that story starts in like the 1940s when there's a lot of these acquisitions going on from the larger parent companies of the time, national Shanley you know Sega drums a lot of these kind of companies, brown Forman, instead of those companies were out there acquiring distilleries that could not meet the mandate for making alcohol for the war effort. instead of chasing that carrot instead of chasing those distillers to buy independent distillers they were purchasing Cooper juice. And when they did that, they kind of got themselves a lump in hundred 1:02:20 and 50 years, 1:02:22 we're going on ground for me. It just it was like it was like one of these brilliant business moves in the 40s and 50s. And then they later acquired a little company called jack daniels. Yep. You know, I mean, so there's like, all this week. business acumen within brown Forman and I always like when I hear you all talk about like, we're the only distillery that has our own Cooper bridge. I think of the guy who was in a boardroom, who thought in the 1940s is like, Hey, why are we going after distilleries when we can get what everybody needs? And that's the Beryl. 1:03:00 You know, Fred, that's a good point. I've never really heard that story. And I don't know if Chris if anybody knows it, Chris would know that story of just because that's probably like the Woodford Reserve story when it the Bourbons giants like hey, we want to acquire we want to buy a bourbon distillery and start a new brand and people are like, Are you crazy? So I'm sure it's the same kind of thought with our with our Cooper's? 1:03:21 Well, Fred was that was certainly pointing in the right direction. So coming out of the Second World War, the big distilleries, the big companies I should say, who had many distilleries, Shin Lacey firms national Linh more, and others had their own Cooper, just all in local or the local region. And they were making their own barrels. And that men barrels were hard to come by there is a fierce demand and therefore a fierce competition for barrels. And small independent companies. Were having a difficult time. So as Les Brown, the first son of our founder, George Garvin Brown, decided, well, we need to have our own Cooper edge if we're going to survive. And that led to the purchase of a wood making plant in the Highland Park neighborhood of Lobel that had been making of all things, plywood for the war effort. And it made rifle stocks. It had been a furniture factory. And we purchased that wood making plant and converted it to a coop bridge. So we were just one of many distilleries at the time that had its own Cooper edge. So it wasn't abnormal. It wasn't a big deal. It was sort of norm but 1:04:45 it was a step. It was a step toward the direction that you all became in the 50s you acquired 1:04:52 jack daniels and then and then by and large, those big famous distilling companies went out of business. Their brands were broken up there, distillers were there distilleries were closed and consolidated and little brown Forman kept plugging along. And here we are now today, as the only major whiskey company in the world. There are some small companies that make their own barrels, but we're talking tiny, tiny companies, but we make all our own new barrels. And that has allowed us to expand and develop the range of jack daniels products. Old forester obviously Woodford Reserve the unique barrels that Elizabeth told us about king of Kentucky Cooper's craft. Again, it's amazing to think that we're not the biggest whiskey company in the world by any stretch of the imagination. We are the top five but only and only we make our own barrels. And then when those barrels are sold on the open market, because we use them only once for our products. And certainly what for barrels are in high demand double oak barrels are in super high demand on the open market, from brewers, wineries, tequila producers, rum producers and whiskey producers of any strike. That brown Forman supplies annually, half the US barrels to the world. Wow. So there's not a scotch whiskey, there's probably not a rum, tequila, etc. That doesn't have a little Woodford Reserve, brown Coleman flavor in it years from now as they age their products. So our flavor is, is very much in demand. 1:06:31 So that's a that's actually pretty awesome, because you got some history there. And I kind of want to even bring the history up just a little bit too today as we started kind of close this out. And Fred sort of jumped the gun a little bit because we are we poured some king of Kentucky and Fred and myself we are at the the media gathering for it, we got to be there with you, as you kind of gave us a breakdown of the history. And really what this means is brown form is coming out with a new product. So I kind of want you to talk a little bit about what is in and I guess just give it like a 32nd overview of like what is king of Kentucky most of the whiskey geeks out here already know what it is, but kind of talk about what the future of this product line is going to be as well. 1:07:10 Well, we want to be transparent about the king good tequila. And you guys remember we told we told everyone we're very proud of it this this new make began as early times it's it's 79% corn 11% raw 10% malt, early Tams yeast. If we bottled it at four years old, it would have been early times hold another 10 years, it becomes something completely different. And holding a barrel that long for us whether it's Woodford Reserve, early times old forester is extremely special because we heat cycle our warehouses. And you can virtually double the age when Liz was said we're making with reserve from 5678 year barrels batch together, that's 10 1214 year old barrels based on the maturation profile because heat Cycling is an aggressive maturation process that dates back to the 1870s. So can give Kentucky this 14 year old bottle as a 28 year age persona. But it's not 28 years of course, it's 14 years. So it is chemically made sure we analyze the King and I showed everyone the chemical signature which is the molecular flavor structure versus early times four year old one 100 proof bottle and bond is completely different. So again, transparent how it was made. This is a revitalization or return of an old label king of Kentucky which goes back into the 1880s Why did you choose this 1:09:01 label because you guys have a plethora of 1:09:07 fantastic labels in Kenya why not bring back marrow I kind of like that. That would be cool. You know? 1:09:16 Well there's there's several reasons and

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

Old Forester is the only bourbon produced by the founding family before, during and after prohibition. George Garvin Brown founded it in 1870. This is a good strong bourbon at 100 proof, that is surprisingly mild. Very good flavor and only slight burn. A great choice to stock your bar with. Facebook, Instagram, Twitter, YouTube and all other social media sites are a way of life today. But never write anything you would not feel comfortable showing your employer. We talk about quite a few cases around the country where firefighters got in trouble for things they posted on social media. --- Support this podcast: https://anchor.fm/whiskey-fire-deparment/support

Steve, Jeremy and Renee gather on George Garvin Brown’s Birthday to talk about Birthday Bourbon, the big release to celebrate George’s birthday that traditionally kicks off Bourbon Hunting Season. Today’s show was sponsored by Steve Akley’s book, Mules and More (https://goo.gl/EN3wEj). The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com). Check us out at: abvnetwork.com. Join the ABV Network Revolution by adding #ABVNetworkCrew to your profile in social media.

Steve, Chrissy and Jeremy interview Old Forester President Campbell Brown on the birthday of Brown-Forman founder George Garvin Brown. Since 2002, Old Forester has been celebrating the anniversay of George Garvin Brown’s birthday by releasing their popular Birthday Bourbon. Campbell Brown talks about Birthday Bourbon, his family history and all of the great things Old Forester has going on right now on this unofficial kickoff to bourbon hunting season. We are also pleased to announce our Flaviar as our newest sponsor to the ABV Network. Flaviar (flaviar.com) is a club where you can enjoy many great benefit and sample some increidble whiskey, rum and gin offering on a quarterly basis with their unique tasting boxes. Flaviar is also hosting an event in New York City on September 14 called the Craft Spirits Celebration. Head on over to to our website, abvnetwork.com to click on some links to get more info or buy tickets. Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com).  

Owsley Brown Frazier has dedicated his life and fortune to improve his hometown for future generations. Frazier is a philanthropist, entrepreneur, and former business executive. He is the founder of the Frazier History Museum in Louisville, Kentucky. Frazier, a fourth generation descendant of Brown-Forman Corporation founder George Garvin Brown, was vice-chairman and the public face of Brown-Forman from 1983 until his retirement in 2000. He first worked for the company as a trainee in 1955. After graduating from the University of Louisville he became the company’s lawyer in 1960, then joined the board of directors and became director of personnel in 1964. Frazier is also the owner and chairman of the interior and commercial design firm Bittners, LLC. In addition to his responsibilities as vice chairman of Brown-Forman, Bittners owner, and history museum founder, Frazier has amassed an impressive public service record. He raised more than $500 million over a 40-year period for the community and educational institutions in Kentucky. In memoriam: http://www.legacy.com/obituaries/louisville/obituary.aspx?pid=159242265