Podcasts about kentucky kentucky

Griffin Warner and Big East Ben talk college basketball weekend betting. The guys are gearing up for the meat of the season now. Best bets as always. CBB Weekend Preview + Best Bets Key Points Florida vs. Kentucky: Kentucky, a 3-point favorite, is highlighted for its rebound opportunity after a poor performance. Florida's undefeated record gets scrutiny due to its weak strength of schedule (227th). UCLA vs. Nebraska: UCLA, underdogs against Nebraska, faces a tough challenge due to back-to-back games. Nebraska's strong home advantage and Bryce Williams' play are emphasized. Arizona vs. Cincinnati: Cincinnati's strong home-court advantage and Arizona's struggles in road games are discussed. Caleb Love's streaky shooting is a focal point. Boise State vs. San Diego State: Boise State is favored by 3.5 points, with analysis suggesting a low-scoring game due to both teams' offensive and defensive styles. Baylor vs. Iowa State: Iowa State, an 8.5-point favorite, is analyzed for its defensive and home-court strength, while Baylor's three-point defense is criticized. Virginia vs. Louisville: Virginia, a 3.5-point underdog, is backed to win against Louisville, highlighting its strong defensive system under coach Tony Bennett. Team Statistics: Insights into KenPom ratings, Big Ten dynamics, and trends in three-point shooting are woven throughout the discussion. Betting Tips: Recommendations include taking Kentucky at home, Nebraska's strength in Lincoln, and best bets like Virginia and Rhode Island. Player Insights: Caleb Love's inconsistency, Bryce Williams' all-around play, and key contributors for teams like Baylor and Iowa State are analyzed. Best Bets: Virginia (+3.5) and Rhode Island (Pick ‘Em) are chosen as the strongest plays based on matchups and statistics. Summary Florida vs. Kentucky: The hosts discuss Kentucky's opportunity to recover after a poor performance. Kentucky is favored at home by 3 points against a Florida team with a weaker strength of schedule. UCLA vs. Nebraska: Nebraska, strong at home, faces a UCLA team struggling with consistency. The matchup highlights Nebraska's dominance in Lincoln and UCLA's reliance on threes. Arizona vs. Cincinnati: Cincinnati, a 3-point favorite, is backed for its strong home-court play. Arizona's reliance on Caleb Love's streaky shooting is flagged as a potential problem. Boise State vs. San Diego State: A defensive showdown is expected, with Boise State favored by 3.5 points. Both teams are analyzed for their shooting styles and home-court dynamics. Baylor vs. Iowa State: Iowa State, favored by 8.5 points, is seen as a strong home-court team, while Baylor's poor three-point defense is highlighted as a concern. Virginia vs. Louisville: Virginia is chosen as a 3.5-point underdog, with praise for its defensive strategies and offensive improvement under coach Tony Bennett. Team Statistics: KenPom ratings and team metrics, such as offensive efficiency and defensive matchups, provide context for game analysis. Player Highlights: Individual performances, like Bryce Williams' play for Nebraska and Caleb Love's inconsistency for Arizona, are examined. Betting Strategy: The hosts emphasize the importance of home-court advantage and player matchups, advising caution when betting on away teams. Best Bets: Virginia and Rhode Island are identified as the top betting plays for January 4th based on the discussed matchups. Learn more about your ad choices. Visit megaphone.fm/adchoices

Griffin Warner and Big East Ben talk college basketball weekend betting. The guys are gearing up for the meat of the season now. Best bets as always. CBB Weekend Preview + Best Bets Key Points Florida vs. Kentucky: Kentucky, a 3-point favorite, is highlighted for its rebound opportunity after a poor performance. Florida's undefeated record gets scrutiny due to its weak strength of schedule (227th). UCLA vs. Nebraska: UCLA, underdogs against Nebraska, faces a tough challenge due to back-to-back games. Nebraska's strong home advantage and Bryce Williams' play are emphasized. Arizona vs. Cincinnati: Cincinnati's strong home-court advantage and Arizona's struggles in road games are discussed. Caleb Love's streaky shooting is a focal point. Boise State vs. San Diego State: Boise State is favored by 3.5 points, with analysis suggesting a low-scoring game due to both teams' offensive and defensive styles. Baylor vs. Iowa State: Iowa State, an 8.5-point favorite, is analyzed for its defensive and home-court strength, while Baylor's three-point defense is criticized. Virginia vs. Louisville: Virginia, a 3.5-point underdog, is backed to win against Louisville, highlighting its strong defensive system under coach Tony Bennett. Team Statistics: Insights into KenPom ratings, Big Ten dynamics, and trends in three-point shooting are woven throughout the discussion. Betting Tips: Recommendations include taking Kentucky at home, Nebraska's strength in Lincoln, and best bets like Virginia and Rhode Island. Player Insights: Caleb Love's inconsistency, Bryce Williams' all-around play, and key contributors for teams like Baylor and Iowa State are analyzed. Best Bets: Virginia (+3.5) and Rhode Island (Pick ‘Em) are chosen as the strongest plays based on matchups and statistics. Summary Florida vs. Kentucky: The hosts discuss Kentucky's opportunity to recover after a poor performance. Kentucky is favored at home by 3 points against a Florida team with a weaker strength of schedule. UCLA vs. Nebraska: Nebraska, strong at home, faces a UCLA team struggling with consistency. The matchup highlights Nebraska's dominance in Lincoln and UCLA's reliance on threes. Arizona vs. Cincinnati: Cincinnati, a 3-point favorite, is backed for its strong home-court play. Arizona's reliance on Caleb Love's streaky shooting is flagged as a potential problem. Boise State vs. San Diego State: A defensive showdown is expected, with Boise State favored by 3.5 points. Both teams are analyzed for their shooting styles and home-court dynamics. Baylor vs. Iowa State: Iowa State, favored by 8.5 points, is seen as a strong home-court team, while Baylor's poor three-point defense is highlighted as a concern. Virginia vs. Louisville: Virginia is chosen as a 3.5-point underdog, with praise for its defensive strategies and offensive improvement under coach Tony Bennett. Team Statistics: KenPom ratings and team metrics, such as offensive efficiency and defensive matchups, provide context for game analysis. Player Highlights: Individual performances, like Bryce Williams' play for Nebraska and Caleb Love's inconsistency for Arizona, are examined. Betting Strategy: The hosts emphasize the importance of home-court advantage and player matchups, advising caution when betting on away teams. Best Bets: Virginia and Rhode Island are identified as the top betting plays for January 4th based on the discussed matchups. Learn more about your ad choices. Visit megaphone.fm/adchoices

This show is sponsored by BetterHelp. Give online therapy a try at https://betterhelp.com/playme and get on your way to being your best self. Underdog Promo Code: PLAYME Signup Link: https://play.underdogfantasy.com/p-play-me-or-fade-me Support the Show/Community Best Bet Newsletter: https://www.buymeacoffee.com/playmeorfademe/membership Today's Card: Play 1: CFB Toledo -8 at Akron (-112) Play 2: CFB Kent State Team Total Under 12.5 vs. Buffalo (-105) Play 3: CBB Creighton -3 vs. San Diego State (-105) Play 4: CBB Cleveland State -13 vs. NJIT (-110) Play 5: CBB Western Kentucky/Kentucky Over 164 (-112) YTD Results - Active: NFL Props: 47-22 (68.1%), up 20.8279 units College Basketball: 71-66, (51.8%), down 2.1619 units PGA Golf: 55-47 (53.9%), up 3.5389 units NFL Totals: 2-3 (40.0%), down 1.3217 units Parlays: 1-1 (50%), up 0.32 units NBA Sides: 5-9, (35.7%), down 4.4377 NFL Sides: 33-35 (48.5%), down 5.4021 units NBA Prop Bets: 8-11, (42.1%), down 4.1009 units NHL: 14-22, (38.9%), down 8.9111 units College Football: 76-85 (47.2%), down 16.4602 units College Basketball 2-point or less record vs. spread: 6-11, 35% @KotaCapperKyle Results - Active: Other: 33-30, 52.4%, up 2.3273 units CBB: 2-4, 33%, down 2 units Action - CFB Futures: Minnesota Over 5.5 wins (+100) - currently 6-4 **WINNER Virginia Tech Over 8 (-130) - currently 5-5 *LOSER South Florida Over 7 (-150) - currently 5-5 Sam Houston Over 4.5 (-125) - currently 8-2 **WINNER Colorado State Over 6 (-145) - currently 7-3 **WINNER Texas State Over 8 (-135) - currently 6-4 Podcast Accomplishments: NFL Prop Bets: 57.3% in 2023, up 23.1609 units 2024 CBB: Won 58.0722 units 2024 NBA Prop Bets: Won 33.92773 units NFL Football: Hit 60.2% in the 2022 NFL Regular Season Longest Winning Streak - 13 days in February 2024, 61-23, 72.6%, up 30.7103 units (all 1-unit bets) NFL Prop Bets: 62.8% in 2021 NFL Football: 57.7% winning over 100 bets in 2021 MLB Baseball Team Totals: 213-159, 57.2%, won 44.37 units in 2022 Contact Me: X: @MrActionJunkie1 Email: mractionjunkie@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

On this new episode of THE POLITICRAT daily podcast Omar Moore on Kentucky and guns and the reaffirmation of the state's dates for early voting. Also: Vice President Kamala Harris readies for tomorrow's debate. Recorded on September 9, 2024.  KENTUCKY: Voter information and contact info - https://elect.ky.gov/Voters/Pages/Voting-In-Person-and-By-Mail.aspx WISCONSIN: Voter information and contact info: https://myvote.wi.gov/en-us/Voter-Deadlines ILLINOIS: Voter information and contact info - https://www.elections.il.gov/InformationForVoters.aspx?MID=I0cuvBFuZRw%3d SOUTH DAKOTA: Contact information and election details - https://sdsos.gov/contact-us/default.aspx ****Important USA Today story on Pennsylvania voting: https://tinyurl.com/y4eskz84 PENNSYLVANIA - The election offices for 67 counties of the Commonwealth of Pennsylvania: https://www.pa.gov/en/agencies/vote/contact-us/contact-your-election-officials.html Apply for a mail-in or absentee ballot in Pennsylvania: https://www.pavoterservices.pa.gov/OnlineAbsenteeApplication/#/OnlineMailInBegin MISSISSIPPI early voting (by absentee ballot by mail or in person) information: https://www.sos.ms.gov/absentee-voting-information#ar05 MINNESOTA early voting in person information for 2024 general election: https://www.sos.state.mn.us/elections-voting/other-ways-to-vote/vote-early-in-person/ MINNESOTA early voting by mail information for the 2024 general election: https://www.sos.state.mn.us/elections-voting/other-ways-to-vote/vote-early-by-mail/ Get involved: https://go.kamalaharris.com and https://democrats.org/events Election Protection: https://866ourvote.org What the Biden-Harris administration has done for Black people in three years (updated as of February 6, 2024): https://www.whitehouse.gov/briefing-room/statements-releases/2024/02/06/fact-sheet-the-biden-%E2%81%A0harris-administration-advances-equity-and-opportunity-for-black-americans-and-communities-across-the-country-2/ Help out the VP Harris campaign and Democrats across the US now. Everyone can do something: https://democrats.org/events Omar's interview with Phil Donahue: http://www.popcornreel.com/htm/philwar.htm Omar's July 2024 article on Substack: https://politicrat.substack.com/p/scranton-joe-versus-the-volcano-the Subscribe: https://politicrat.substack.com Linktree: https://linktr.ee/popcornreel

- Tennessee takes down Kentucky - Kentucky fans cry - Is Tennessee the best team in the country? - NCAA vs Tennessee & More!

Episode 57: Matthew Fluharty - Art of the RuralMatthew Fluharty is a curious, thoughtful, passionate, humble dot connector who asks as many questions of himself as he does of the cosmos in his roles as a poet, essayist, curator, and policy wonk. The Art of the Rural, the organization he founded in 2010, is at the forefront of the story liberation movement. BIOMatthew is the Founder and Executive Director of Art of the Rural, a member of M12 Studio, and faculty on the Rural Environments Field School. His work flows between the fields of art, design, humanities, policy, and community development. His poetry and essays have been published widely, and his work with his colleagues in the American Bottom region of the Mississippi River has been featured in Art in America. Matthew is the organizing curator for High Visibility: On Location in Rural America and Indian Country, a longterm collaboration with the Plains Art Museum. He recently received a Curatorial Fellowship from the Andy Warhol Foundation for the Visual Arts for this ongoing work. Born into a seventh-generation farming family in Appalachian Ohio, Matthew's upbringing instilled a belief that everyday, multigenerational knowledge can teach us about where have been, where we are, and where we might be going. Those lessons led him to take vows with the Zen Garland Order, a community that is a part of what's known as the Socially Engaged Buddhist movement. https://matthewfluharty.work/ (Website) // Email // https://twitter.com/MiddleLandscape (Twitter) // https://www.instagram.com/middle_landscape/ (Instagram) // https://www.linkedin.com/in/matthewfluharty/ (LinkedIn) Notable Mentionshttp://artoftherural.org/ (Art of the Rural:) Founded in 2010, Art of the Rural is a decentered, collaborative organization that works to forward knowledge sharing, network gathering, and rural-urban exchange.  https://inhighvisibility.org/ (High Visibility) is a longterm, collaborative partnership between http://artoftherural.org/ (Art of the Rural), https://plainsart.org/exhibitions/high-visibility/ (Plains Art Museum), and individuals & organizations across the continent. Through exhibitions, publications, and place-based programs, our aim over time is to boldly reframe the narrative on rural America and Indian Country and to welcome sustained rural-urban exchange. Plains Art Museum.  http://www.theamericanbottom.org/ (American Bottom Project): As a specific geography, the American Bottom has seen a history of human settlement, ecological transformation, and social convergence that we truly find singular in the American context. At the same time, as a typical geography, the American Bottom picks up on patterns that might be recognizable at the divided urban periphery of every large American city at the beginning of the 21st century. And it is to both these registers—the specific and the general—that we hope this project speaks. Mounds UNESCO heritage site  https://winonadakotaunityalliance.org/ (Winona/Dakota Unity Alliance): Mission - Creating sustainable alliances among indigenous Nations and the Winona community with a mutual understanding that we are all related. https://appalshop.org/ (Appalshop): is a media, arts, and education center located in https://en.wikipedia.org/wiki/Whitesburg,_Kentucky (Whitesburg), https://en.wikipedia.org/wiki/Kentucky (Kentucky), in the heart of the southern https://en.wikipedia.org/wiki/Appalachia (Appalachian) region of the https://en.wikipedia.org/wiki/United_States (United States).  https://roadside.org/ (Roadside Theater) was founded in the coalfields of central Appalachia in 1975 as part of http://www.appalshop.org/ (Appalshop), which had begun six years earlier as a War on Poverty/Office of Economic Opportunity youth job training...

Welcome to Cannabis Daily - Your daily guide to cannabis news, industry trends and trade ideas in under 5 mins.Episode Summary:Governor of Kentucky looking to legalize medical marijuana in the coming legislative session.The studies show that adults who used weed 20 or more days during the last month, were more likely to sleep less than 6 hours a night.Jupiter Wellness JUPWMedMen Enterprises MMNFFFlower One Hldgs FLOOFHosted & Pduced By:Elliot LaneAaron Thomas Contact us at: cannabishou@benzinga.comFollow Benzinga Cannabis On Social MediaInstagramTwitterYouTubeLinkedInSubscribe to all Benzinga Podcasts at https://www.benzinga.com/podcastsSubscribe to the Cannabis Insider Newsletter to get more cannabis news and trending links delivered to your inbox.Tune in weekly to Cannabis Hour at 4 pm ET every Thursday for Cannabis News & Executive Interviews at bzcannabishour.comHit us up at https://www.benzinga.com/cannabis/ for more news today, tomorrow, and everyday.Access All The Cannabis Daily Episodes HereFor Top Gainers & Losers Cannabis stocks of the day check out https://www.benzinga.com/cannabis/stocksNOT FINANCIAL ADVICEThe Information Contained on this Podcast is not intended as, and shall not be understood or construed as, financial adviceUnedited Transcript:This is Elliot lane with cannabis. Thanks as always to the one and only producer a T get to hear from him in a few minutes on some awesome bits of news that have happened over the course of the week.And thanks to Benzinga as always for letting us host this, looking forward to diving in with you on some cannabis news and stack. So let's go ahead and get started. Andy Beshear, that is the governor of Kentucky looking to legalize medical marijuana in the coming legislative session. Also looking to decriminalize possession for adults 21 and older.This comes on the heels of a conference where he is saying he wants to be. Or he wants to sell across borders across state borders. So when I think of, if this is successful on a federal level, of course you'll have companies like Charlotte's web in Kentucky and a few other hemp companies as well, that could benefit from this. As well as I'm sure those that would transition to the THC side in can and cannabis in Kentucky Kentucky, very well known for its agriculture like tobacco. And a few other crops as well. So keep an eye there. Obviously I'm a Kentucky and so I'm biased. So I love seeing news like this flower one that's fluke, F L O F on the OTC.My favorite ticker in the game issues, common shares to satisfy interest payment under its converted. Dentures. So just a bit of news there. If you are a stockholder shareholder in flower, one med men, M M in F F unveils, a plan for nationwide donation drive between December 13th and 23rd for local charities in each med men market.I think it's continually important for us. Call out ESG initiatives to call out companies and large companies, especially giving back to their communities as this is a huge point of contention in the cannabis space between the cultural and corporate sides. The larger cannabis companies, not doing enough for the industry and consumers and the communities that support the industry.So it's important to call out Verano and glass house and med men when they do things like this, because I think there's more of it than we realize Jupiter wellness, acquisition court announces completion of up-sized $138 million IPO. That is J w a C. On the NASDAQ at $10 per unit, they began trading on December 7th.So just a few days back, Jupiter is a spec with goals of becoming a leading pharmaceutical cannabinoid company. Now friends not to confuse you as of yesterday. Jupiter. Well, So different company, not in Jupiter wellness acquisition, but just Jupiter wellness. That's J U P w on the NASDAQ merged with next frontier pharmaceuticals.Next frontier stock holders will receive shares of Jupiter. They are largely focused on the CBD side of life and of course the pharmaceutical and R and D side of this. Cresco labs, CR LBF closes acquisition of Laurel harvest and Pennsylvania. A they, Laurel harvest is a vertically integrated clinical registry.And one of the original 20 licenses of that kind with a very heavy hand in research and research partnerships. So Cresco lab expanding in a unique sense in Pennsylvania, as opposed to maybe the normal M and a and inorganic expansion we see from the likes of douchey. So from a new side, a little bit lighter for the stock news for a Friday, but luckily we're not done.Not yet. Producer 80, bringing the heat for us today. What you got? My friend what's up Elliot. How's it going? Happy Friday. Happy Friday, my friend going good. Going good. Feeling good. This week, we are almost to the holidays almost to the end of the year. Yes, Christmas is right around the corner. So happy holidays, zinger, nation let's get right into it.So let's kick it off CBD products, commonly flagged by FDA for making ups, unsubstantiated claims about treating COVID. It's really pretty weird since the start of the COVID-19 pandemic, the U S food and drug administration has sent numerous warning letters to companies for misrepresenting their CBD products as treatment options for patients.According to an N that I can't talk, according to an analysis published in the journal of cannabis research Canadian. Products or among those most frequently cited by the FDA for violations. So pretty crazy. This is just more and more evidence. You know, it's funny that the CBD companies are the ones being demonized in this report, which honestly they should be a little bit, but where, you know, the FDA needs to be caught out here.You have to have regulations on packaging, on ingredients, on testing. And there are basically none for this industry. So the CBD companies can say what they want, as long as they're not killing people or hurting them in some way. It really is amazing that this is still an issue, that there are things being sold over the counter.There are things being sold in, in drug stores and gas stations and pharmacies and you know, all, all around the country, mark CBD and we're not really even positive their CBD in it. Like, you know, Margo who is the founder of Gabby's? I'm sorry, not Gabby's another CBD company out west. She.We interviewed her on cannabis hour, probably a little under a year ago. And you know, she is appalled at the state of the CBD industry right now. And I know a lot of CBD companies are as well as it's not necessarily their fault, but there are those who claim to be CBD companies who make it much harder for them to operate.So to me, this is just more evidence of the issue with the CBD regulations from the FDA and the lack of involvement from any type of federal Oregon. Yeah. And I think the craziest part is as I kept reading it said in the article hemp derived CBD products are not currently regulated by the FDA and the spokesperson for the agency recently affirmed that the agency is not anticipated to provide any guidance for the, for either production or marketing of these products anytime soon, how can you not blame?A little bit for this. I mean, it's, it's shocking to me. I know it's not federally legal and I get that, but we're, we're consuming this on a federal. So, you know, let let's just play the ignorant card. Anyway, we, I could rant about this all day. Aaron, we could have a pretty deep conversation. Yes. What else you got for us?My friend let's let's move on. So saucy brew works announces the brand launch of saucy. Canada works, building sauces, lifestyle brand with a full range of products for consumers to enjoy throughout their day, such as coffee, craft beer. And now. Cannabis sausage. Ken works will launch first in Michigan, illegal recreational state.Shout out Michigan on the heels of saucy brew works brew hub expansion into that market. Salsa. Canada works is already developing expansion opportunities in other states and commitment to quality products that serve high quality.Yeah. I always love seeing a new brands in the space. I mean, I think it legitimizes the CPG aspect of the cannabis industry. So super cool news there and nice to see another company expand the horizons into the cannabis space that wasn't necessarily birthed from the canvas. We are working for me to use by use do anyways.It's okay. It's Friday. So we'd like to get a little freaky. All right, move on, move on.All right. So let's get into a little science aspect of cannabis, a new study, determined correlation between cannabis and sleep. The new study reveals that sleeping cannabis may not be linked in the weight. We previously thought, however, the research is not conclusive. So a talk before sleep is the key to shut eye for many but new research published this week.Suggest that may not be the case. Hmm. So they're just saying, it just may not be, they're not offering. Y this may not be, yeah. So the studies show that adults who use weed 20 or more days during the last month, where 64% more likely to sleep less than 60 or six hours a night and 76% more likely to sleep longer than nine hours a night.If they take into account lifestyle. Yeah, I guess so, so is that a curiosity? I mean, I feel like there's a lot of factors there. I mean, I would imagine the study had to have certain restrictions on what you could do. So, you know, for me, that's super interesting. I'm not going to lie upon consumption in the past.I've gotten very tired. So, you know, I would say if this is at all, And cannabis is not linked to any to better sleep and to better rest that there goes a lot of marketing for this, that. You know, they, they have to, if this study becomes mainstream and, you know, has any truth to it in terms of you know, in terms of effect on your body, this is there's going to be a major shift in marketing for, from cannabis companies and brands, because you can't advertise.You know, this is Endeca, you know, you're going to rest. This is a wind down. You know, they'll have to change quite a bit. So, you know, it'd be interesting to see how the study progresses, but right now, I mean, nobody's worried about this. It's. Yeah, I think, I think, yeah, exactly. And like you said, I think studies like this will always be inconclusive because of the fact of, of how different cannabis is to every single person.So you can get a different kind of strain. You can get a different kind of, you know, strength or potency. So. The user in a different way. So if you really, if you really are trying to find, you know, a cannabis solution to help you sleep there is definitely a strain out there. There's sir, there's some kind of, you know, cannabis or marijuana out there that will aid you in what you're trying to do.Awesome. My friend, good bits of news today that, oh, wait, we have one more wait, there's one more. I wanted to end it on a really cool. A couple of days ago. Let's see. Let's see. So the world's largest T H C brownie was made and it came weighing in at 850 pounds. I think this is for national brownie day.Yes. So when the bay with the bakery team at mayor meds, a new mask or Massachusetts edibles factory prepared to launch a new line of THC infused brownies, they had two ideas, debut Bobby's baked products on national brownie day and go big, really big.I'm going to admit, I saw a picture of it and it looks like a giant square block of coal. Yeah. It doesn't look appetizing at all. They described it as the monster block of. Yeah, it's a block of chocolate. Wait a minute. 850 pounds. It's three feet wide and three feet long and 15 inches tall. God dense brownie, 800 pounds.You want to take a guess on how much THC. I'm going to say a thousand. No, that seems way too low. I don't know. I don't know. Hit it with us. One teeth thousand milligrams of THC as 200 times, the dosage allowed in a single package brownie, which is a hundred milligrams. Wow. So it's, it's insane. So you could take the 11.25 cubic square foot brownie.It would be sufficient to get you and 199 of your closest friends, quite high. So, Hey, if you've got a lot of friends hit, hit, hit up all your Facebook friends, you know, make a Facebook event and get this brownie. Yeah. I mean, I that's incredible. And honestly I'm sure it's no longer in existence.That thing has been consumed. I'm just saying. No in the cannabis space, the brownie no longer exists. So people like the TSA don't need to worry about transporting that. Oh my gosh. That's just insane to look at, but yeah. Awesome. Aaron, this was fun, man. It was good to do this again. We have a whole other week to do this next week, but my friend have a great weekend.And to all you investors out there. Have a fantastic weekend, make some money today tune in to benzinga.com/cannabis. Read up on the news rate and review this podcast. Let us know what you think and what you want. And we will do this again Monday. Thanks everyone. Investors. Thanks so much for tuning in to Benzing.As cannabis daily stock picks and news podcast everyday pre-market once again, this is not financial. Please do your own research. We hope we bring you the best and most efficient news for your investing. Continue to find us on benzinga.com/cannabis, spending a.com/podcasts or on YouTube on Benzing channel.Support this podcast at — https://redcircle.com/cannabis-daily/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Shawn Smith (Go Big Blue Country) and Derek Terry (The Cats' Pause/247Sports.com) discuss Kentucky's first exhibition matchup of the season. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode Summary Alan Cornett, owner of Eat Kentucky, joins McConnell Center Director Dr. Gary L. Gregg II to discuss the origins of Eat Kentucky, Kentucky food culture, and the impact COVID 19 has had on the restaurant industry. Follow Eat Kentucky Instagram: @eatkentucky Facebook: https://www.facebook.com/eatkentucky Website: http://www.eatkentucky.com/ Twitter: @eatkentucky Podcast: Eat Kentucky: A Southern Food Podcast Stay Connected Visit us at McConnellcenter.org Subscribe to our newsletter  Facebook: @mcconnellcenter Instagram: @ulmcenter  Twitter: @ULmCenter This podcast is a production of the McConnell Center at the University of Louisville. Views expressed in this show are those of the participants and not necessarily those of the McConnell Center.  

It’s a dawn of a new day. The secondary market is scrambling to find a new home and we look at the impact this has on bourbon growth. MGP stock prices took a major hit after reports came out that aged stock hasn’t been selling and we look at new competitors in the bulk contract game. Missouri is putting itself on the map having a legally designated bourbon, but are there ulterior motives? With Knob Creek re-instating the 9 year age statement, does it make it one of the best values in bourbon? With all of these coming together, how are brands being perceived? All this on Bourbon Community Roundtable #35 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. Barrell Craft Spirits enjoys finding and identifying barrels that contain distinctive traits and characteristics. They then bottle at cask strength to retain their authentic qualities. Learn more at BarrellBourbon.com. Check out Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: Reddit AMA with the Russell’s https://www.reddit.com/r/IAmA/comments/cme0nf/hey_reddit_im_wild_turkey_master_distiller_eddie/ This week’s Above the Char with Fred Minnick talks about drinking bourbon how you want. Let's discuss the fallout of the secondary market on Facebook. How do you think the secondary groups will shift? What do you think of the MGP stock plummeting? https://www.barrons.com/articles/mgp-ingredients-stock-aged-whiskey-sales-earnings-51564610232 Is MPG now competing with new distillate like Willet? Do they still have higher age bourbon stock? Let's talk about the new Missouri rules for bourbon. http://whiskyadvocate.com/missouri-bourbon-whiskey-style/ Do you think this will happen in other states? What do you think of Knob Creek restoring their 9-Year Age Statement? http://chuckcowdery.blogspot.com/2019/06/knob-creek-to-restore-9-year-age.html Are Knob Creek picks the best value in bourbon? Is the market oversaturated with Knob Creek picks? Have you seen variances in Knob Creek single barrel picks? How do you perceive brands when they raise prices? Thanks to Blake from bourbonr.com, Jordan from breakingbourbon.com, and Sara from barbelleblog.com for joining. 0:00 Have you held a bottle of bourbon in your hand and wondered how that was made? Sure there is the grains and the barrels and all the science that goes into it. But what about the packages on glass manufacturing, shipping logistics, or purchase orders for thousands of cork stoppers. These are only a handful of things you need to know. But with the University of Global's new online distilled spirits business certificate, you're only a few clicks away learning from industry experts. all that's required is a bachelor's degree. Go to business.louisville.edu slash online spirits. We got the four of us tonight so we're going to like I said a little bit of a skeleton crew but that's okay. Also, just the four of us know Ryan either know Ryan either he's, he's not feeling too We. 0:45 We had it we had a pretty good week. Hey, everyone, 1:00 it's Episode 213 1:01 of bourbon pursuit. And this is a Community Roundtable recording. So we've only got just a little bit of news that we didn't talk about in the podcast. And the first one is there was a Reddit AMA or an asking anything with Bruce and Eddie Russell. There was a lot of talk about the cornerstone rye, which is part of their newest release. But there was one question that came up on the subject of dusty that I found pretty interesting. And talked about if there's any plans to release some older age dated bottles that have a similar makeup or construct a some of the dust sees that they've had before. Obviously, some of the thrill them is that they're no longer produced. And, you know, we've all had a taste of probably try some mid 80s, Wild Turkey, cheesy gold foil and the likes of that. And of course, many of us would like to think that hell that it's never going to happen. No one can replicate dusty, but here's what Eddie said in response to that. He said that there is some stuff development that's as close to cheesy gold foil. As we've gotten since that release. The taste is very similar. Well, that's quite the cliffhanger and that's about the juiciest detail I could find. If you want to read the entire Reddit AMA. You can get the link in our show notes. Today's episode was recorded back on Monday, August 5, which would have been Elmer T. Lee's 100th birthday. We talked a little bit on the show because Jordan gave us a reminder, but what we didn't expect was to see Buffalo Trace distillery, releasing a commemorative bottle in honor of his hundredth birthday. Here's a little information on Elmer that you may have never heard before. On August 5 1919 Elmer t Lee was born on a tobacco farm near peaks mill in Franklin County, Kentucky. Elmer served as a radar Bombardier on the 29 flights with the US Army Air Force in World War Two. After flying Michigan's Japan through 1945 Elmer was honorably discharged in 1940 six. He then earned an engineering degree from the University of Kentucky and graduated with honors in 1949. Upon graduation, he started work at the distillery which back then was known as the George t stag distillery, where he eventually was named General Manager. He worked at the distillery and kind of marking a milestone in his career, he created the first ever single barrel bourbon that was called Blanton's in 1984. He then retired in 1985. Elmer continued to serve as an ambassador for Buffalo Trace distillery, and the whiskey world up until his death in 2013. In honor what would have been almost 100 birthday Buffalo Trace distillery has announced they are releasing a 100 proof commemorative bottling of Elmer t leap, this 100 year tribute single barrel bourbon proceeds from the bottle of this sales will go towards the Frankfurt VFW post 4075 where else 4:00 was a former member. This is once again as you'd think a limited edition one time only release with the same age and Nashville as a standard routinely. But this whiskey is bottled at 100 proof and the suggested retail prices $100. Now, this Roundtable, it goes through a lot of topics where we start from the secondary market Fallout to deciding if bourbon brands care about their market perception. It's it really goes in a lot of different directions and I really hope you enjoy it. But for now, you're done listening to me. So let's go hear from my friend Joe over a barrell bourbon, and then you've got Fred Minnick with above the char. I'm Joe Beatrice, founder of barrell craft spirits, we enjoy finding and identifying barrels that contain distinctive traits and characteristics. We then bottle them a cast rank to retain their authentic qualities for the whiskey enthusiast. Find out more at barrell bourbon.com. 4:54 I'm Fred Minnick, and this is above the char. This morning I made myself a big ol plate spaghetti for breakfast. That's right. I love eating weird things for breakfast sandwiches, steaks, spaghetti, random hot dogs, and so forth. I'm not a guy who typically follows the breakfast train of thought he have to have eggs and sausage. Although if I biscuits and gravy on the menu, it's over. I'm definitely ordering that. And I do like omelets. And you know, I like to play around. But I'm not someone who kind of follows the traditions of various meals. Sometimes I'll want eggs at dinner for example. And the only reason why I tell you this is because I feel like people in bourbon often want permission to drink bourbon a certain way or drink bourbon in the morning, you know before you go out fishing or at lunch when you're out with your colleagues. Bottom line is you drink bourbon how you want to and there are some rules that you should follow like I wouldn't if you spent 1500 dollars on a bottle of bourbon. I wouldn't mix it with coke if you paid $9 for one I would suggest like seeing if you really like it neat in you know, maybe use that as your cocktail mixing bourbon. But there really are no rules you drink bourbon how you want to. I will say that I've also stepped out of my comfort zone with bourbon in the last few years by making bourbon slushies. I think bourbon slushies are so wonderful and they tend to be the kind of wonderful introduction. It's a great way to introduce bourbon to someone who does not necessarily like bourbon or want to drink it neat. So if you have a little bit of time, go check out my bourbon slushy recipe, you'll be able to find it on bourbon plus.com here pretty soon. The irony of course is of just a few years ago, I was making fun of bourbon slushies. So let that be a warning to all of you. Be careful who you make fun of with what they drink is one day, you might find yourself pouring a little bit bourbon with a bunch of ice and lemon juice and sugar and making a slushy yourself. Also try spaghetti in the morning. It's pretty good. 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. Cheers. 7:22 Welcome back to another episode of bourbon pursuit, the official podcast of bourbon. This is the 35th recording of the bourbon Community Roundtable. This is something where we get some of the best bloggers and best writers on the scene to come and just talk about what's happening in bourbon culture. And we are chock full with all kinds of things that have been happening in the past three weeks. This is something that we do every three weeks to kind of get caught up on really what's happening with bourbon news. And, you know, we're not going to talk too much about kind of what's on the horizon. Everybody knows that. It's fall season, Fall season means release season. So we might say that one for the next round table after this. But there's a new face of the Round Table tonight. So I want you to Sarah to everybody. So Sarah, welcome to the show. 8:09 Thank you. Thanks. I've been writing a little evil spirits for about, I guess, 20 years now. So I wrote for 15 years at Leo is the barbell and then now I'm over at a inserted level until Wednesday as the culture editor, and that's actually shutting down Wednesday. So if there's anybody in town or outside of town that needs bourbon content, let me know. 8:36 Yeah, she's she's being very, very modest about it. So Sarah havens was like, she was like the bourbon beat writer for Louisville. Like anytime there was a new release a distillery opening or anything like that it by far had the biggest traction that you saw of any sort of local publication. So she did a fantastic job and all her write ups and being able to come with a very journalistic perspective as well. So thank you. Yeah, you're giving yourself not a lot of credit, Terry, you need a little bit more. And so with that, let's go ahead and there's two more familiar faces in here. So you know, Blake, we're going to have you go last because you're you're always 9:18 Jordan, you're up, buddy. 9:19 Sure. This is Jordan, one of the three guys from breaking bourbon. You can find us at breaking bourbon and all the socials. Check out the website breaking bourbon, calm for your latest release calendar and reviews and articles. 9:33 Cheers. Awesome. Fall release seasons coming up. He's going to be a busy man. Very much so but not as busy as this man with his Microsoft paint job. 9:43 Hey, we upgraded they now make a WordPress app for filling in states on a map. So 9:51 they really they do. They've been alive. It's like 9:54 they made it just for you. I know in like a few years ago, I was trying to pay somebody a couple hundred bucks to do. Lo and behold, I found it for free. Even better, because you're in paint on me. So it really, really hurts the release maps. Am I up? Oh, you're up. Okay. I am Blake from bourbon or you can find me usually here every three to four weeks. I'm also bourbon or calm. BOURBO or burbonr.com. All the social medias as well as seal box calm. And we did get cool new seal box hats in. So yeah, I kind of testing out the new logo. And yeah, so maybe I'll give one away by the end or something. Since we're not allowed to do alcohol giveaways on or just we're not on Facebook or Instagram. So 10:47 what? So again right now. 10:50 So check it out. Thanks. 10:52 And I guess that kind of leads us into the first topic tonight is kind of that was the big news. You know, it was actually it was too too roundtables. Beta been three roundtables ago, when we had Craig, one of the admins from the bourbon secondary market, which was the largest Facebook group that was out there had around 50,000 people in it, and they got really kind of the first notice that, hey, things are going to start changing. They tried to change it, they tried to say, okay, we're not going to make this a selling form and try to change the rules. That lasted like three days. And then, about a week and a half ago, there was the the kind of basically the CNN article that went out, broke the news and said, Hey, everything that deals with cigarettes with guns with liquor, everything's gone. And I don't know about you all, but at least in the span of like, 72 hours, like half the groups I belong to, or just disappeared, 11:51 for sure. 11:52 Yeah. And so I guess I kind of work let's talk about the Fallout and kind of what we're seeing in regards of where everybody's going moving to in sort of where everything is, gravitating towards. And since Blake, you have by far probably now one of the largest Facebook groups out there that for bourbon. Is anybody come knock on your door yet? Or is it still kind of like a? I'm still in the clear? 12:17 Yeah, no, we've we've always tried to keep away from that from bourbon or, or with the bourbon or group just because I felt like there were other groups doing it and doing it well. And I there was always that thought in the back of Hey, what if Facebook did decide to care about this stuff. And that's what I think we're seeing now. So we haven't had any issues. But pretty much everyone knows, you know, it's not for buying, selling and trading will still get the occasional post of somebody, you know, they're doing a little fishing. But overall, we keep all that off. So I haven't seen any issues from it. I think it's interesting that, you know, Facebook's deciding to crack down. Buffalo Trace seems to be pretty, pretty outspoken about it as well. You know, but it's just whether you love it or hate it, that's a big part of kind of the enthusiast culture is, you know, even if you weren't buying, selling, or trading, you were still probably in those groups, just watching prices watching what goes on. So that's a big part of the group. And I think we'll get into that a little bit later on some of the MGP stuff. But 13:25 I know that's, that's actual stock markets. 13:29 Sorry, I read that wrong. But no, it is kind of a part of the culture. So it'll be interesting to see where that goes. For me. It's disappointing because you know, whether you had the money or not to buy, it's still cool to see all these old rare bottles in your newsfeed. So 13:48 yeah, I think you're right about that. I think the culture there in just the way that the secondary market have been built around, it is going to take a little bit of a hit. I mean, this is where even people that weren't really into bourbon, they got into it and they see stuff and they become wild and actually kind of almost accelerated the bourbon culture a little bit. 14:05 It's crazy for me why Buffalo Trace hate hates it so much. Because I mean, let's be honest with Pappy Van Winkle really be Pappy Van Winkle if there wasn't a lot of these guys. I mean, it's still be very popular. But how many guys got into it? Because it's like, oh, man, now I could turn around and sell this for profit. And then it just hyped it up even more. And now every article is like, oh, here's the bottle that sells for 20 $300. Well, it wasn't stores, increasing those prices, it was these Facebook groups that were increasing the market perception of it. So 14:41 I think that's going to be interesting too, is even if people didn't trade and they were in those groups, I think they used it to justify buying a lot more bourbon and in their entry into the hobby, quote, unquote, if you want to call it that, I mean, I know a ton of people who have massive collections, they would never sell it. But they always like saying, Oh, my collections worth 20, grand, 30 grand, right? And I'm like, Well, if you're never going to sell it, it's really not worth anything. Right. But I think they were able to justify that because they kept seeing all the all the bottles move on Facebook. So be interesting to see if those folks, you know, go to another platform, find different sites, or if they kind of shrug their shoulders now they go out all right on to the next thing. And I think that's, you know, that's going to be something that's going to take an unexpected, but a bigger see the overall picture of what's going on. 15:30 Sarah, where do you see kind of like how things have shifted, you know, I've seen groups completely changed, like, there's no more buying, selling, there's new, basically, they try to change the name of all the group names. Like that's gonna do it. Like Facebook algorithms are so smart, you know, like, like Blake folded with one or 15:50 Yeah. 15:52 totally missed it, Adam. 15:55 Like, like, Where have you seen people start gravitating towards? 15:58 Oh, I mean, I've been on a lot of those groups, just because I love it reminds me of like collecting and trading baseball cards back in the day. And sometimes you can't always get that bottle that he wants, but you have like, four other bottles that people want. So, you know, I would just kind of use it to trade and stuff. But so I mean, I've seen people flocking to the movie platform. But I do notice that like, it's like probably cut in half. I mean that people might put something up there and there's no comments whatsoever. Whereas on Facebook, you would get instant comments immediately. And it would probably be only up there if it was a good bottle for like five or 10 minutes. 16:37 Even 10 minutes is probably a stretch. I get him a bottle. Yeah, I mean, I'm on the me, we thing now too. And I had to it was just like everything else. I literally had to turn off notifications after like, an hour because like every single new post and I was like, Well, I'm never going to check this now because I go I go to Facebook for my newsfeed, right, I'll go to the Facebook group, I'll go whatever, I'll kind of see what's knew. And that was always one thing that Okay, cool. I'll just see what kind of bottles for sale, but now I gotta go to a whole different thing to do it. So it's, it's going to be tough. You know, I think the I think Sarah kind of you're right there that trying to bring a new crowd over to another platform is, it's always gonna be an uphill battle. And so it's gonna be interesting to kind of see what's going to happen. And at this point, I think people started renaming the groups of things that don't have the word 17:28 bourbon, or liquid or trading or group. 17:34 I think it's, it's interesting to see people's creativity and how to try and get around it. definitely been a week or two. So we'll see if that keeps up. But I do give folks credit, you know, a few different groups that really focus on you know, posting different items. First bourbon, I won't mention what ones, I give them credit for their, for their creativity, that's for sure. 17:55 I think I saw one earlier that said, like, I've got to brown bears for saying that. 18:02 1212 cousins name Weller, 18:06 60 fishes, it'll be go to any of us. It's just like, at some point, you're like, Okay, let's give up on this a little bit. But I mean, there's, I mean, the other thing is, there's there's other platforms, there's me, we, if you really want to do it, there's bottle spot. There's, there's other places that that, you know, you can find stuff, even bottle blue book, you know, we know that people behind their like, nobody will buy your bottles from you. So there's, there's always going to be a market, it's just not going to be as centralized as it once was. Oh, 18:38 yeah. And that's what I was talking to somebody about it, and just, you know, I put this in the chat too, but just the accountability you had, because it was connected to people's Facebook. You know, there weren't a lot of fake accounts. So if something went wrong, you could probably track the guy down and you know, kind of the bourbon mob would be able to take care of a lot of issues that popped up. And you don't have that on the site. Like me, we are bottle spot, which are a little more anonymous. And, you know, you lose a little bit of the trust factor when it goes off of Facebook, which is the disappointing part. Because I mean, you think of how many times how many bottles you see that went or were sold or traded on a daily basis. And how many actual horror stories you heard from people who got scammed or something. It was very small, small percentage. And that's what I think it just opens it up for more of that when you don't have the Facebook accountability. 19:35 Yep. And there was, there was one comment in here. I believe, I can't scroll up and find it now. But there was somebody that said that they didn't really know too much about bourbon until they were introduced into the secondary groups. And that kind of what introduces you to all these other bottles that are out there in the market. That was kind of my first introduction to a lot of this too, is I remember the first time that I was joining this group that I'm not gonna say any names, but when I was into it, I remember seeing like the first bottle of like, will it family state? And I'm like, Oh my god, what is this? Like? How can I get my hands on it? I mean, I went around forever going to try to find it. And I didn't even know the entire time I just had to drive 45 minutes down the road to Barcelona go pick it up. Like it was there was always in the gift shop. So you know, there's there's definitely like there was an educational factor of what this brought to a bourbon consumer. But I think On the flip side, there's also this kind of piece where it says people become a little bit immune to other everyday bottles, because all these see are unicorns and that's all I think are really good. So there is there is a there is a downside to that as well. So, as we kind of like shift focus here, you know, one of the big things that also happened last week was in GPI anybody that is following bourbon is probably listening. This podcast is knowing that it is a huge contract distiller that's out there, and their stock just plummet. This past week, it went from a pretty, pretty good sizable investment, if you're into it about five or six years ago to something where you're like, Okay, probably should think about selling at some point. But whatever it goes, I mean, we're also kind of like in a downturn right now. It maybe if anything, now's a good time to buy. But what happened was is Baron Baron calm, wrote an article and talked about the sales of age whiskey actually fell in the past quarter, at in GPI. And it actually sent the stock down about 26%. Back on Wednesday, July 31. And historically, in GPI has been a big game spirits outfit, like the ALGEO and they decided a long time ago to bet their popularity on building up some aged inventory. In MTP at some points, they were actually getting the the price that they wanted for it nearly three times of their actual cost. But the volumes just weren't there as I'd hoped. And the way this article kind of summed it up was that some customers were having trouble raising the funds to make these large purchases, while others were waiting to see NGP would drop its price. Now, Blake, I'm going to hand this over to you because I know me and you we've seen the MGB priceless before. Do you think this as this is kind of valid, that they really were kind of trying to make it really out of out of the world here that nobody's gonna buy it, if you have the, if you if you don't have the wherewithal to spend that kind of cash? Well, I mean, 22:29 I have no doubt that it's slowed down based on the price list. I mean, looking back, so we bought, it was it was 12 barrels of just under 10 years. So it's nine years. And it was I want to say it was around $3,000 a barrel. Right now the priceless I'm seeing $3,000 a barrel probably gets you like a two year old product. From MVP, maybe, maybe four year old five year old if, if you find the right broker, that kind of stuff. So I have no doubt that people were slowing down on on their buying. And, you know, because you look at the amount of cash that it would take to do because you know, MTP only sells in really big lots, you know, you can't buy five or 10 barrels from MVP, it's got to be, you know, probably a half million dollar buy to buy from them. And so, you know, I just think the appetite for MVP selling probably got a little bit ahead of them and with what people were willing to spend, because then people are doing the math, it's like, all right, how many hundred dollar bottles Can we put on the shelf, because, you know, if we're having to buy at this price, that means our cost is x and we got a retail at at YN. So I imagine there was a slow down. And, you know, who knows? Maybe it is people trying to negotiate or? Yeah, I mean, it is interesting to see that play out on unlike a big scale of a publicly traded company, and, you know, their stock market taking that big of a hit, and one day just from that, but I'm not too shocked at all that there was a little bit of a slow down in there. But overall, I don't think that'll slow down the market, you know, all they have to do is reduce their costs or reduce their price, probably 10 to 15%. And it'll probably pick right back up. And there will still make way more money than they were 510 years ago. So I don't think it's anything but a small bump in the road at this point. 24:36 It Sarah, I'll ask you a question real quick. Because David Jennings of a rare bird one on one just said that in GPS now competing with some good new distillate like will it new riff? Like you kind of agree with that, that the days of you know, thinking that you can just get seven year MVP at a lower price point is is kind of done? 24:56 Yeah, I mean, I mean, we've got like Bardstown bourbon company coming on, I mean, I don't know, that's more for one level up from a consumer or you know, just one dude trying to start a business. But I think more and more competition is coming on the scene. Now, obviously, they're not they're distillate and it isn't as old as MGPS. But if people are willing to wait for the price to come down a little bit, I think I think they should think about that. And like it said, the article said, I think maybe it's talking about it, you know, it's kind of driven people away. So maybe we should just, you know, I thought that was funny. 25:38 shouldn't put all of our secrets out there. 25:41 Thinks what's what's interesting is, if you look at right MGPI stock price, I mean, this really resets, it basically resets all the gains that they made to us. 19, right, because there was a huge, they were building up pretty good in 2018. And then there's a big dip towards the second half of 2018 going into 19, that there's a huge run, and just looks like the markets running figure out what to do with them. Right. I think that a pretty consistent gain up through mid 18. But from here on out, I'm just like in the stock chart, it's it's kind of all over the place, up and down, up and down. Um, so I think the markets trying to figure out what to do with them. I think Sarah's right, there's a lot of new players coming online, right? I don't think they're going to be going anywhere, I think the markets probably trying to see what happens with overseas markets, because that really is the next big area to really put a lot of the source bourbon into. So it's just, it's just buying time and filling it out. But I don't think there's any crisis for them to really worry about per se, if anything, it's probably a good time to buy. 26:36 Thank you. I remember looking at the price list and stuff like that maybe Blake just he's got bigger pockets. And they gave him a better list or something like that. But I remember when I was looking at it, even the stuff that you could get your hands on, like their high right Nashville and stuff like that. It was they only had like, two to three year old age stock like that was really it. Nobody, there was nothing that said, Hey, here's our seven to 10 years stuff like I never saw it. Now, when you want to get into higher ages, they definitely had like corn whiskey, and they had some other stuff, but not just some other regular bourbon mash bill. Blake, did you ever see some of those things of higher ages of just the bourbon stock that they had? That not within the last three years? I haven't. 27:22 And that's what I don't know where it all went? Because obviously they had some 27:29 somebody had some of it. 27:31 But yeah, I haven't seen anything over probably five years. in quite some time. And yeah, so I don't know if they just sold out of it. Or maybe it's the same thing. They're just holding out for that higher price. And you know, I'm it's getting cut a couple times before, you know makes us priceless down to me. So I'm not seeing those prices. But no, it seemed like that all evaporated about two to three years ago and most of the aged in MTP bourbon was gone. So yeah, it is interesting to to kind of see how that plays out. And somebody made another good point in the chat is, you know who they're the distilleries and brands that are buying this. A lot of them were doing it while their own distillery gets ready. You know, somebody like a Traverse City. Let's say new riff there. You know, there's countless others their stuffs ready now? Yes. Smooth Ambler like, so they're no longer relying on it. Now. That's not to say that there's 10 more in line right behind those guys. But you know, eventually you would think it and then you get like a Bardstown bourbon company that's coming on. And they're pumping out a ton of barrels right now castle and keys doing a lot of contract distilling. So so there's a lot of other players in the game. But ultimately, just, you know, how strong is the demand side to pull all that through. 29:06 So but even with all those new players, it's still going to take time for it to come to, you know, to come of age. So it'll be interesting if MGPI actually has more reserved that they're just not showing their hand on and I mean, right now everyone's going right, if you want high age 14, you're going after decal, right? You're going after Tennessee whiskey. And again, there's there's not an unlimited supply of that either. there's a there's a finite amount that everyone can go after so and that dries up either, you know, MGPI has stocks to go for. Or at that point, you're looking at trying to get Kentucky Kentucky distillery to give you some niche stock, but if not, the markets going to be if you have any barrels sitting around, it's gonna be right for the picking. Yeah, 29:44 sir. I'll make you kind of looking at the magic eight ball here because I start thinking about this and I see I see kind of what everything that goes around comes around sort of thing. And so when you look at what happened to the market, where mean if it just not even like go three four years ago, like nobody gave a crap about MZPI everybody used to look at it go in GPI I don't want it and then whatever happened in the past year, six months, whatever it is, like complete one at every single bash it over it. And and now since we have all these new players coming on, yeah, you're going to have this kind of like bulk source market that is Kentucky. It's got that Kentucky name to it. So where do you kind of see like, if anybody's laying down today, and we fast forward five years from now six years from now is MTP is really gonna be able to compete with all these brands are laying down stuff that now says Kentucky on it. 30:40 Right I mean, that's a good question because it's all about marketing. If you think about it, I mean, sure, MTP had knows how to do it makes good juice. But if you want to market your you know, bourbon a Kentucky made product Kentucky bourbon, there's a lot behind that, you know, that MVP can't give you so I think I know it's gonna be interesting necessarily to watch. I think 31:07 that's one thing to think about, you know, think about all the controversy some brands have had because they mislabeled their product because it didn't still didn't Indiana, you know, like the Templeton's and others were kinda adds a little more ambiguity to some source products because of it just says distilled in Kentucky. Who knows where I came from. 31:31 That's interesting. 31:32 Absolutely. And Jordan, we gotta give you a shout out real quick if you just like we come into like a huge batch of Elmer TV because 31:39 it would have been Helmers 100th birthday today. 31:41 Oh, is that what it is? 31:42 Okay, what a turn 100 say so little tribute little shares to Elmer 31:47 Yeah, there we go. Shout out to that. I, I saw him I saw him drinking it. He's got like a case in his background. I was just kind of curious. What was 31:53 this Hello. 31:56 At that if I could get the phone phone call from your local and your 32:00 this is the round tables turning into the secondary market. This is now where it's no 32:06 natural auction. 32:09 Just Just hold up a sign in front of your camera like right now. 32:14 There's a trained auctioneer she's going to tell you 32:20 so so as we kind of like tail off on that last comment talking about like, Where could end up being a few years versus where can talk to me for years, all this other kind of stuff that's coming on the market. You know, there was also something that came out in whiskey advocate this past week that talks about Missouri, is now joining the ranks of Kentucky and Tennessee and actually putting in new legal rules, I guess you could say, to actually have its own silo whiskey, and in this case, bourbon. So according to House Bill 266, that was signed back on Thursday, July 11. Any whiskey labeled as Missouri bourbon must not only meet the federal standards for bourbon, but also must be mashed, fermented, distilled aged and by and the state agent oak barrels manufactured in the state. And beginning in January 1 of 2020. Made with corn exclusively grown in the state. So this law goes into effect on August 28. Now, Sarah, I'll kind of point this one over to you a little bit. Do you see this like as a foreshadowing the effect of we could see other states coming online? I know, we kind of saw this with the Empire right thing before and stuff like that, too. 33:29 I think I mean, right now, every state actually does make a bourbon. Now, Missouri is doing their stricter laws, like kind of like we do, and Tennessee does. I think it's only a good thing to be transparent. And especially they're trying to keep everything within the state. And that on that note helps the agriculture part it helps the they said in the article there was they grow a lot of oak trees so that, you know, their barrels are the best they say, we can decide, agree with that. But they want to make it anything more transparent. I think it's a good thing. 34:07 What about you, Jordan? Kind of get your thoughts on 34:09 this. Oh, this is interesting, right? I think that's a bold move for them to do, mainly because I'm sure I'm sure you can even play. She asked the same question. Countless times a week. Well, if people reach out and say I thought bourbon can only be from Kentucky, right? So I appreciate them trying to trying to, you know, move things forward a little bit. But at the same time, I can't imagine that's going to help anyone by labeling up Missouri, bourbon, because people are just gonna say, Wait a second. No, no, it's not bourbon lessons from Kentucky. Right. So it's great. They want to be state centric. Cool. You know, but no offense, I don't really think that's going to really help anyone. I mean, the good. You know, the good news is local distilleries don't need to choose to label it. Missouri bourbon. But on the flip side, I'm sure eventually there'll be a lot of state grants tied to making Missouri bourbon just making whiskey in the state. 35:00 I mean, you could you could also see this as a as a push for tourism, right? A Missouri trail or whatever it is, like they want to do something that gives a little bit of state pride into into whatever they're doing to 35:14 I think I mean, I think Yeah, exactly. So and I don't think that's a bad thing. Right. Pennsylvania, they recently just launched the the rye rebellion trail, right, the Whiskey Rebellion trail. I mean, so and that's great for Pennsylvania and Scripps in Baltimore a little bit too, but that has a lot of history behind it, like legit history of the whole Whiskey Rebellion, everything else. So it's a little it's a little hard to fathom what type of history they might attach that That being said, if a distillery can come up with some crazy story about the grandfather's recipe, and everything else, I'm sure a steak can come off the story about Wine Trail. 35:49 Yeah, so there was there was a pretty good quote here in the chat. So it came from Blake, first thing he said soon as he started talking about, he said, Oh, I Missouri resident here, I got some thoughts on this. I said, Okay, let's hear it. He goes, the rules do nothing to actually improve the product and the barrel. So I know maybe this is this is this is also just going back to the craft versus everybody else argument. Whereas everything that is coming from the big boys like they've have, they've had time, and they've had stock. And not only that is you've got economies of scale that make it super cheap. So this could be like I said, it might have to be a long play for Missouri to get there. But you know, this is funny when when I talked to Ryan all the time, and somebody says, Oh, you gotta go check out this distillery. It's so awesome. Like, they do this and this, and we're like, yeah, sure, I bet you they ferment some grain of wheat, some corn, and then they probably throw it in a mash tun. And they probably just still throw in a barrel yet, like the process hasn't changed in 20 years. Like we quit giving a shit A long time ago. And so it's it's kind of like, there's there, there's got to be something somewhere where a lot of these states can find that new. I just find find that that angle that is starting to make them. 37:08 Gotta differentiate yourself somehow 37:10 get on the map, somehow just get on the map. I don't know what it is. But maybe this is part of it. I don't know. I mean, Blake, you introduced me to Empire. I like you kind of see this as a move forward for a lot of people in different states. 37:23 Yeah, I mean, but you think how quickly can we burn out on it? You know, we got 50 states that we can everyone can have their own their own bourbon. 37:35 I'm waiting for the Hawaii one to come around. Because I'm going to the barrel pick. Okay. 37:39 I'm heading for that press trip if it comes up? 37:44 Yeah, I mean, it is interesting to see I think it is cool. The Missouri one, I think they've got a little bit with, you know, Cooper edge and everything like that the Empire I, they've done a really great job and making a product. There is some historical aspects best, especially with like, you know, Maryland style rise, Pennsylvania style rise. So it's cool that they designated it brings some more attention to it, and in a little more information, because while we do get a whole lot less of the question, it's still I mean, it popped up for me, like two weeks ago in a comment section of this post I had on seal box. And I was like, Well, you know, bourbon could only may be made in Bourbon County, Kentucky. Like, that's just not right. Like 38:34 that. We're past that. But a lot of 38:35 I mean, the average consumer, a lot of people still think that. Yeah, I go so far as the majority still think about it. I hope 38:43 not the majority, but you're probably right. 38:46 You know, so it is cool. It does kind of give a little more credibility to some of these distilleries. Like Jordan said, I wish there was something that improved the product or 38:57 Yeah, thanks, Jordan. Who said that or no, Clint and Blake, there's another there's another Blake in there. 39:04 Likes always have the most insightful comments. 39:08 But no, I mean, I wish there was something like like a straight days designation estate would do something like that, that says, okay, it's or bottled in bond, you know, something that that has a year state your age statement on it. That really does improve the product where it's cool to say, Yeah, all the the grains, the oak, and everything's from this state, but you know, could still be pretty bad, bad bourbon in those bottles. But it all in all, it's all about marketing. So it gets the name out there more gets more people drinking bourbon. I'm for it. 39:47 I mean, I just think they they took it almost a little few steps too far. I mean, it was literally mash fermented, distilled aged bottled right, Asian oak barrels that were manufactured the state greens grown there. 40:00 Are they gonna do you know, to make it Missouri? You know, I mean, 40:06 well, like I said, I think the part that we're probably ticket, it took it over the edge was like, had to be aged and oak barrels that were manufactured in Missouri, right. Like, there's, we all know that like, 40:16 straight bourbon doesn't Aqua sponsoring that bill? 40:20 Don't talk to trees. OC that Jordan might have something that might be independent state that could have been behind that, right? Because they've got a huge Missouri 40:27 presence. I mean, who really benefits from that, right? So it's going to be it's going to be the barrel manufacturers in Missouri, the people selling trees, Missouri, it's going to be the people growing the grains. It's really meant to benefit the local economy. 40:39 And this is where we get into our hypothesis of things. 40:44 What moves the political? 40:46 Yeah, absolutely. I mean, but like I said, I think, you know, Jordan, you made a really good point there that, you know, it really could be ISC behind that, that really says, like, Oh, this should be a part of it. Because, you know, until I really see getting into this, I didn't really know how many Cooper's we even had really here in Kentucky. And so perhaps there are a few more Missouri that we are kind of not shining the light on. But it's definitely a very valid point that you raise. Yeah, when it comes to it. So as we start moving on here, you know, Blake said something in the last segment really talking about well, if they're going to do something like bring it make it be bottle and bond, but sort of age statement, you got to do something that really kind of Willie wants to make the consumer started gravitating towards it. And this is one thing that is sort of relatively recent that was just announced that it's something that we've been all accustomed to, in the past two years now of basically every label out there losing its age statement. And this is because of the popularity of bourbon and just not being able to keep up with stocks. Nobody could forecast this to ever be where it was, however, beam Suntory came out with a press release saying that knob Creek is going UB restoring its nine year age statement on its on its bourbon. So I'll kind of Jordan like, do you really think that all of a sudden they're like hey, we got stocks. Do you love bourbon? How about festivals? course you do. So join bourbon pursuit in Frankfort, Kentucky on August 24. For bourbon on the banks. It's the Commonwealth premier bourbon tasting and awards festival. You will get to taste from over 60 different bourbon spirits, wine and beer vendors plus 20 food vendors all happening with live music. 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The barrels come from Tennessee get filled with Dragon's milk beer twice, the mature bourbon is finished and those very same barrels. rackhouse 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 rackhouse boxes are full of cool merchandise that they ship out every two months to members and over 40 states. Go to rock house whiskey club com to check it out. And try a bottle of beer barrel bourbon and beer barrel rye. Use code pursue for $25 off your first box. 44:03 Jordan like Do you really think that all of a sudden they're like, Hey, we got stocks? It's only been like a year like was this like a like a like a safe face sort of thing was this like, 44:14 is interesting. So we just did a one of our newsletters contained a topic piece on this a few weeks back. So you know you're seeing age statements returned in a number of ways, right? So I think the knob Creek might be a little rare in the fact that it may actually return and may kind of stay the same price for the most part. But what you're seeing as we're noticing is age statements coming back with the price increase or age statements coming back on a limited basis. I'll use limited loose quotes right. So the thing about a heaven Hill took off the six year right it's coming back as a seven year as a higher price point. Right Bazell Hayden last very standard A while back all of a sudden is coming out as a 10 year limited release will see more often. right we're seeing this 1780 more and more. And we're seeing those age statements come back and I'm still waiting for the big one. I know this is just speculation on my part. But I'm still waiting to see Elijah Craig just the standard version come back in more premium looking Bothwell bottles in place that are more premium price point, right, because I can't imagine that heaven hills not thinking about that. Right. But I think we're seeing that it's not the fact that age sucks, you know, appeared out of nowhere. It's a business right and I'm the majority of the bourbon distilleries calculated and play this out really well. Because now people do associate age statements and bottles as being higher, higher quality, more premium, and customers are willing to pay for it. So when those demons do come back, they're excited for right and love it or hate it. It's the reality at least people who are bemoaning the loss of age statements have that option, but it's going to cost a little bit more. I mean, they could have just as easily said hey, we're going to come out with a second 45:47 product line that is nine years at an extra like $15 a bottle and just kept doing there. You know NAS seven right here whatever stuff and just kind of had two variations of knob Creek there. So I guess go ahead Jordan. 46:03 I was gonna say you kind of saw that with a heaven hill with the white label bottled in bond right? I mean, you you had my guess it wasn't bottle and bond the one other one but you had the white label and then you had the aged white label and whatever on talk about a lot. So it's kind of like Well, what's the point of doing the non aged you know, the non HD version? So I think people just if there's two options, people are always going to go for the HTML right? It's it's just economics on that one. 46:26 Yes, sir. I kinda want to get your your kind of take on this. I mean, because we look at the market look at what it is I mean, we had Bernie lovers on the show when right 12 lost it and you know, everybody went ape shit and then you kind of talks about like, you know, this is you know, the bourbon is a bird business not bourbon charity business. And you talked about like, well, would you rather just take it off the shelf completely? Or, you know, just bring it back to whatever it is however there you know, I don't know what beam did to try to sit there and try to find these stocks that did this. But they did it without a price increase. So So kind of talk about your you know, kind of your feelings on this one. 47:08 You know, I think people are tiptoeing around idea of the bourbon bubble and if it's gonna burst or what's going to happen so i think i mean it it's probably a way for them to be you know, more transparent it seemed it seems to be my theme but I mean, it's a it's kind of like a an outreach to their fans to saying hey, you know, maybe we were short on this year but now we were back you know, or it could just be like don't leave us you know, there's so much more on the market we you know, we value you here's your age statement back and I don't know that might be kind of naive thinking but I'm glad they didn't raise the price because I like that 47:53 Yeah, well that's what I mean I think one of the things in the press release was talking about how Fred know said when some he wants to order you know, you're at a bar you want to order a knob Creek you expect it to be nine years now I don't know if that's really what is me it's just that it could just be a blanket statement that was given in sent out of course but that was one part of it. Now one thing that was kind of coming up in the chat was people were saying that knob Creek packs knob Creek pics are the best value in bourbon. Blake I kind of want to get your your ID on that because you know most of them are 10 to 15 years old like is is it really the best value in bourbon you're seeing right now. 48:34 Um, so knob Creek pics for me are a little hit and miss at times I've had some that man I'd almost put them up there with like the Booker's 25th release or something like that and then I've had others it's like wow, this is just like knob Creek off the shelf. So as far as price improve go, I can't think of anyone else that would be better. You're talking about essentially barrel proof 14 years old and 45 $50 a bottle whatever they are, I can't think of one that would be better in my mind. But yeah, I mean all in all, I think the more aged options we have out there the better so that's it's nice to see they brought the the age statement back. I'm actually not going to talk about bakers because I just don't want anyone messing with bakers we're just going to stop dabbling with the design and making payroll and leave it I want the nice Devon Black Wax top sitting on the shelf every time I go in so but no I mean to the original question aside from four roses three to four years ago not Craig's probably barrel pics that is not Greeks probably the best value there is right now. Four barrel pics that 50:02 you know it's funny we look at we look at barrel pics we always talk about barrel pics as being one of the things that you know you don't want to go chase after everything barrel pics is where you want to be. However it seems like this is always one of the ones that are so over saturated in the market and Jordan Did you kind of see that as one of those things that were like there's just so many of them out there like it's hard to just barrel fix knob Creek fix you know it's not one of those things that people go crazy for it's not a seven I say 50:32 that Yeah, I agree and I say that with us having a knob Creek barrel pick out there right now for folks for single girl club right 34 through a partner and it's true people I think people have a lot more readily available knob Creek pics at their fingertips than they then they realized in them they want because most stores will have a knob Creek single barrel out there, but they're pretty easy to get. They may not always be like a 1415 year old but they're pretty they're pretty well established is an easy pick for stores to do. Right and for the most part, it's one of the ones that you just get used to knowing that Yeah, for the most part a few times here I'll be able to go to knob Creek where I'll pick right so the excitement factor I think isn't there as it might be for some of the other barrel pics that people do. I'm sure you guys have seen the same thing with your barrel club pics to that you've done them and Blake the same thing Sarah I'm sure if you have a favorite liquor store that you go into often a little knob Creek barrel pics, they're just one of those things that's not sure if it's oversaturation or so much they're just readily available. Even if it's just one or two, you know, a year or two or three year it's more available than you might see some of the other brands out there that stores are doing similar things for 51:45 it, I'll kind of toss it out to the group too. Because 51:50 I don't think I've ever had a knob Creek single barrel pic that is like blown me away. But I've also like when we've done that I pre barrel pics like you go there or you get the sample shipped to you and your tastes of them. There's not a huge very difference between them like they just seem like they seem very they're all the same as me. I mean, I haven't really found like some that are just like crazy off profile like you have some that are like with Buffalo Trace that are just like you never would expect to this be Buffalo Trace versus some that are very sweet. And you can say that about a lot of different brands out there even new riff being one where you get a bunch of different flavors out of these barrels and stuff like that. I'll kind of toss it out to you all like have you seen like a lot of variants in your in your knob Creek single barrel pics. 52:37 So to me, the beam, kind of that funky beam, pod wet cardboard note always shines through. 52:48 Nothing that's a cell point like that, that Yeah, 52:50 no. Bad. That's why I lead with peanuts. 52:57 But I have had a few that I'm like, wow, this is really good. So you know, I wouldn't say they're all the same. 53:07 But you know you think about other Well, I guess pretty much everyone is using the same Nashville same everything. So beam definitely has a lot more to choose from. So if they're going for a profile, they've got plenty of barrels to pick from to find to put into the single barrel program that are all pretty similar. So but you know, I'll defend them a little bit there and say I've had some that are definitely better than others and some I thought were standouts, but I think if you put really anything beam in a lineup and you knows down the line, you're going to pick that pick that out immediately. So I think that plays a role as well. 53:49 Does anybody else get a little like turned off? Sometimes when they only roll out three barrels for you to 53:55 try travesty? It's a 53:57 Yeah. You're like, come on, I'm better at this like that. That's where you bring your own drill and just start walking. 54:06 Because they love that. Yeah, you if you want to get arrested and never invited back again, that's that's the recipe. 54:16 Alright, so let's go ahead, we'll kind of shift it to maybe one of the last topics for tonight as we start winding this down. But it's, it really plays into really well of that last topic, because, you know, Jim Beam is has done a very, very good job at looking at the market looking at its consumers, and saying, like, hey, let's restore this age statement, we're not gonna raise the price, we're not gonna do anything like that. You know, and there's other brands out there that are handling this in the same exact way. So let's talk about the impact of what brand perception really is. So you've got Buffalo Trace, you know, they stated that they will never raise their prices. You've got heaven Hill who did the exact opposite and raise their prices? I'm kind of curious on on. In Sir, I'll kind of let you kind of go first here like, what do you think is the the brand perception people will have when you have, like, that was an example like that, where somebody is raising prices? somebody saying I'm going to keep them steady? I feel like we're running get into like political debates, like, yeah, like, I'm gonna raise taxes like no, you know, it's, it's kind of like that. So kind of kind of talk about, like, how do you see brands in a certain light when they when they do this sort of thing? 55:35 I'm, I think, at the end of the day, people like what they like, and they're loyal. 55:41 I think I mean, the heaven Hill thing, you know, taking it off the market, and then raising it a year. And putting, you know, raising the price on it. That was a little like, you know, like, come on, you know, I'm brand loyal to you. But at the end of the day, like you guys were saying it's a it's a business. And if people are willing to pay it, then then why not? But I think I still think at the end of day you have your favorite and that's what you're going to go to, if you can find it. 56:11 And I have to kind of correct myself a little bit because makki sick in the chat said, well, BT just raised the prices on OWA. And I was like, Okay, okay, they did do that. Some other kind of lower end brands. Yes. They're I shouldn't say lower end but they're some are more everyday consumer brands. Yes. However, sir, more their premium items. Pretty much thing level field, there there be tax in the package in the world, they're really kind of stay in there for at least as least as far as we know. We'll see when the press release comes out in this fall. 56:40 Yeah, I'd be shocked if they raise those prices more than it'll be up. $10 it'll be what are we at now? They're like, 56:46 9999 Yeah, 56:48 yeah, it'll be up. $10. And, you know, I, it is a It's funny how short our memory is on all this stuff. Because, you know, I feel like we pick on heaven Hill a little bit because they've seemed to have done the most with, you know, Elijah Craig 18. Going away, coming back at $110. More, you know, no, we're not dropping the age statement of Elijah Craig. Oh, there goes the age statement. So we're going to pick on somebody else. So like, Buffalo Trace, they raise OWA prices, higher than well, or 12. There's all this you know, if you look at what the what's going on behind the scenes with a lot of the what these stores have to do to get, you know, Sazerac and Buffalo Trace products in that's to me is almost even worse than some of the other people but everyone has a short memory. Am I going to not buy a bottle of George t stag tomorrow? Because my retailer went in debt buying, you know, weekly vodka so he could get that one bottle? No, I'm gonna buy that bottle. So, you know, it's the whole consumer. Not to say that a lot of these distillers are bulletproof. But there's so many new people coming in, who just don't care or will never know, like, the details of stuff that goes on. I think, you know, the brands and distillers feel that a little bit and they just keep moving forward, they increase profits, they increase expansion, whatever it is. I just want to drink good bourbon. And you know, I can't think of one distillery that's done anything that's like a you know, I will never drink them again because of it. I mean, shoot, I tried Templeton a few months back after swore them off because of all their flavoring and no, we don't flavor and all this stuff. And I was like, as not as bad as I, you know, I was thinking it was terrible, but it's not that bad. So um, yeah, I mean, I think there's just a lot of room for for distilleries to move right now, especially with so many new people coming in. 58:57 I think it's a it's on the flip side, it's a fine line, right. So I appreciate what Buffalo Trace is doing by artificially keeping prices low on some of their products, because you have to remember the world we plan, right? We drink a lot of their spirits. But we'll go back to bourbon most often. But the average consumer you're competing not just for for what they buy in the shelves in the bourbon section. But if you piss them off enough, and they start going to discover other spirits, right? Take a bourbon iOS, and he's really into rum. Or he's really into Armagnac, or he's really into mezcal or anything else. Right? They may not return to the bourbon section anymore. And yeah, you may have actually pissed off that person enough that once they found another spirit at a valuable price, they might just be done with bourbon. So it's that fine line that you have to play of capturing the consumers are entering into the to the bourbon world and are willing to spend money, but also those longtime drinkers who are willing and able to switch spirit categories and don't have the discretionary income to just buy everything everywhere. 1:00:01 I'll buy everything everywhere. 1:00:02 Wow. I mean, we might buy everything everywhere. But you know what I mean? 1:00:06 Is if travel takes the right place, you see the right bottle? Yeah, well, of course. Oh, for sure. 1:00:12 Yeah, go ahead, like whole new market. Because there there was the guys who were just completely rien loyal, where they needed bourbon, they walked in and grabbed a bottle of Maker's Mark, and there was nothing else. And now I think it's a little more people are exploring. So I think brand loyalty that's being built and, you know, kind of the goodwill will mean a lot in the coming years. 1:00:37 I think everybody brings a very valid point to this, because when you look at how brands are handling this, they're all doing it different ways. And I think the one thing that people are the brands have to understand is that this is a long game. If you're if you're trying to go out for the short game, you're only going to succeed in the short game. And if you are trying to make a lasting impression that's going to last for decades, you know, making sure that you know, trying to raise prices trying to do this. Who knows it could backfire. You know, we've talked about on the roundtable before, and I think Blake brought it up that we could just be now experiencing the very beginning of what could be a super super super premium market where there will be a need to have $1,000 bottles of bourbon, like regularly on the shelves. As as we try to compete with scotch and stuff like that. So seeing is how it I don't know. And I look at it from two different angles now that I'm kind of saying and I'm kind of flip flopping on myself. It's kind of like yeah, maybe they should be raising prices. And then the other side of me saying like those bastards, why they're raising prices. But I mean, that's that's that's sort of like the, you know, we're in a very transformative time, I think for bourbon, where we see this massive growth, this massive opportunity. And it's either like, what kind of game you're going to play and in where can you either increase profits a little bit that makes makes you have a little more longevity? versus Where are you just basically taking advantage of the market and saying, I've got a 12 year old NGP bottle, and I'm selling it for $250 a bottle. Yeah. Right. Like that's, that's short term thinking. And so we'll kind of see exactly what how that sort of plays out in the the upcoming upcoming pieces here. But, you know, I think that's going to kind of round out a lot of the questions that we had for the night really looking at exactly the market where it is. I mean, we covered we covered a lot tonight. 1:02:36 knockout topics from there's only four people here. 1:02:41 Say I was like we were bam, bam, bam, bam 1:02:45 GP stock prices, Missouri bourbon knob Creek. I mean, 1:02:51 so it was it was awesome to have everybody on here and even huge thanks to everybody that joined in the chat. I know some people were sitting there saying that, you know, you know, Blake it talks about like, yeah, buy a bunch of boxes, so I can buy that and everybody's like, Hey, 1:03:06 I love I love Wheatley vodka. Like anybody's like this is a safe space. Fred's not here. We could talk about vodka. 1:03:15 We can mention it now that 1:03:17 don't save just remember that. 1:03:21 Absolutely. So as we sort of start closing this out, want to give everybody a chance to say, you know, kind of where they're where they're from, where they blog, everything like that. So Jordan, I'll let you go first. 1:03:31 Yeah, this

If you're a fan of good bourbon, then you're likely a fan of good food too. Today's guest is the intersection of those two, combining a culinary background with his love for the south and, of course, bourbon. You may know Chef Newman Miller from his appearance on Top Chef season 16. He's also the Executive Chef and Owner of Star Hill Provisions at Maker's Mark and the Harrison Smith House in Bardstown. We talk about his culinary background, where he played a part in the creation of the McDonald's McGriddle and behind the scenes at Top Chef. His deep dive into bourbon was influenced by Drew Kulsveen of Willett. So if you're a wannabe chef or if you're an occasional TV dinner kind of person, this episode is going to have something for you. Show Partners: Barrell Craft Spirits blends and bottles at cask strength, just as nature intended. Find out more at BarrellBourbon.com. Check out Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. Aged & Ore is running a special promotion on their new Travel Decanter. Get yours today at PursuitTravelDecanter.com. 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 4th of July. What was Padma from Top Chef like in real life? What was it like when you heard about being on Top Chef? Why do you think they chose Kentucky for Top Chef? What did the chefs think of being in smaller towns? Was it challenging to cook for everyone? What's a banana croquet? How cool was it to have the chefs create versions of your dishes? How hard is it to judge fellow chefs?  Tell us about your relationship with Rob Samuels. Was there a pep talk before the show? Were you relieved once it was over? How did you get into food? Did you approach Maker's about making food there? Will some of the main food distributors come down to Maker's? What are your biggest challenges? How hard was it to convince the locals to try higher end food? Talk about meeting Drew Kulsveen and how you got into the bourbon community. Where did your passion for bourbon come from? Besides Maker's, do you have a special bourbon that you love? Tell us about your connection to the McGriddle. Where does bourbon and food intersect for you? Talk about Star Hill Provisions. How do you see the future unfolding for the bourbon/tourism industry in Bardstown/Kentucky? Why did you name the restaurant Harrison/Smith House? 0:00 But we could also say that we're recording because you can talk about a chef schedule like it's never going to happen like this just 0:06 yeah, stars align, you know? Yes. Say it like we gave him days and he's like tomorrow? 0:27 Hey, everyone, this is Episode 208 of bourbon pursuit. And we've got a lot of news to go through in the first one is that there is a huge news break. The US Supreme Court in a 72 decision has struck down a two year residency requirement for anyone seeking an initial license to operate a liquor store in Tennessee. Now, why is that important? Well, because you might have remembered back on bourbon Community Roundtable number 29. We discussed this very topic, its total wine versus the state of Tennessee. And it has a lot of implications that really wrapped up inside here because the Commerce Clause which is a part of the United States Constitution, is wrapped up in here. This means it could potentially open up interstate commerce and shipping across all state lines for bourbon. are we paying really close attention to this one because it's a huge win for consumers. And we'll see really what effects are going to happen in the months to come. The Kentucky bourbon trail craft tour is now expanding. With more distilleries, a new look and an upgraded finishing prize. The expanded craft tour will break down into four different regions northern Central, Western, and the Bluegrass. This will help guests map out their distiller excursions to all corners of the Commonwealth. Adam Johnson, Senior Director of the Kentucky bourbon trail experiences, who was on the podcast way back on episode eight talked about the bourbon trail then. And he's saying that each region will have streamlined itineraries and suggestion stops, with visitors earning a collectible challenge coin. After completing each territory. Fans who tour all 22 stops will earn a free customized barrel stage to display their coins. This showpiece also comes with an official Kentucky bourbon trail tasting glass and you can get the craft tour passport. It has been redesigned as a new souvenir guidebook with nearly 70 pages of distillery information cocktail recipes suggested travel routes, maps, events, and more. Those can be purchased at participating distilleries for $3. With the proceeds going to further the Katie as efforts to craft a better drinking culture. With select social responsibility and environmental sustainable partners. You can read all about the trail in which the slaves are a part of it. At ky bourbon trail.com. We're starting to roll out more barrels into our private bail program from major distilleries. We recently sold out of our larger Craig, Buffalo Trace and to four roses barrels in a matter of just a few hours. And we currently have our knob Creek rye in Maker's Mark 46 private selections up for sale in our Patreon community with not one not two but three Russell's reserve barrels to shortly follow here in the next two months. But the big news is to announce that we are headed back to heaven Hill. And we're going there in August to select not one but two, Elijah Craig barrels, we're going to have eight barrels rolled out for us to select from. And well, I kind of liked that really wasn't the big news. The big news is that we've also been allocated one bourbon and one ride barrel from that small little distillery. That's next door to heaven Hill. Yeah, you might have guessed it, it's will it this will be happening in August as well. We're excited, super excited to be able to bring not only the just these barrels to these private barrel programs, where we get to taste and try these unique expressions. But it's more about bringing these experiences to our Patreon community. So if you're a supporter of us, make sure that you can go and you get yourself signed up. And if you want to know more about it, you can go to patreon.com slash bourbon pursuit. And if you support the podcast at over $10 more per month, you can get yourself entered to be a part of this distillery excursion as well. Just look for the post and get yourself entered. And thanks again to our podcast partner, Kagan bottle out of the Southern California area for making all of this possible. You can get all kinds of bourbon shipped to your door at keg the letter in bottle.com. Now for today's show, if you're a fan of good bourbon, then you're likely a fan of good food too. Today's guest is an intersection of those two, combining a culinary background with his love for the south and of course, bourbon. You may know chef Newman Miller from his appearance on Top Chef season 16. He's also the executive chef and owner of star Hill provisions at Maker's Mark in the Harrison Smith house in Bardstown. We talked about his culinary background, where he was a part of the team who created the McDonalds MIT griddle. And these walls talks about being behind the scenes at top shelf than some of this stuff he got to know through the process. We then start talking about his introduction to bourbon and how he befriended drew Cole's Nina Willett to start really trying some amazing whiskey. And how at the end of the day that really led him to running his own restaurant with inside of the Maker's Mark distillery. So if you're a wannabe chef or if you're an occasional TV dinner kind of person, this episode is going to have something for you. Oddly enough, many people still don't know what a podcast is. So if you've got a friend or a relative that's just now getting into bourbon, show them how to subscribe to a podcast and they will know every time a new episode is dropped. Thanks for being our boots on the ground and spreading the good word of bourbon. Up next, we've got Joe Beatrice from barrell bourbon. And then we've got Fred Minnick with above the char. 5:48 Hi, this is Joe Beatrice from barrell bourbon, we blend and bottle a cast drink, just as nature intended. lift your spirits with barrell bourbon. 5:57 I'm Fred Minnick. And this is above the char. Happy Birthday American. Its Independence Day. And this week we celebrate our country's rich heritage in great history. bourbon is at the forefront of this country's history. From the moment that we are a new country, George Washington and Alexander Hamilton decide to tax whiskey distillers and whiskey distillers and appreciate that very much so they tarred and feathered the whiskey tax man, this time would be known as the Whiskey Rebellion. And it was the first time that the federal government had actually deployed federal troops against its own people. Whiskey would find itself in the political circles for years to come from the bottle and Bond Act of 1897 to the Pure Food and Drug Act of 1906 and from President Taff giving bourbon its first definition and definitions for whiskies to the congressional declaration of 1964. The made bourbon a unique product the United States to President Obama and McConnell, having discussions that would bring bourbon into the fold to President Trump giving all kinds of tariffs all over the world that would lead to retaliatory tariffs from other countries such as Canada, Europe, China, etc, etc. So this holiday, don't drink a beer. For God's sakes. Don't let anyone drink vodka. really celebrate America, go to your store, buy a nice bottle of bourbon, pour yourself a couple fingers, and sip. After all, it's the American way. And that's this week's above the char. Hey, if you have an idea for about the char hit me up on Twitter or Instagram at Fred manic that's at Fred Minnick. Until next week. Cheers. 7:51 Welcome back to another episode of bourbon pursuit the official podcast of bourbon, Kenny and Ryan the original duo here doing a kind of another spin on bourbon. You know, we, you know, we talked about this before, and we were actually talking to the chef earlier before we actually started recording. And there is a good heavy instance of if you're drinking good, you're also eating good. And we looked at this and said, You know, there's an idea we can start bringing some culinary aspects into it. And our guest today is not only this very well versed in the culinary side, but also he's got a rich history with bourbon being even from you know, the Bardstown area and even in Louisville. So it's gonna be fun. Interesting, just to be able to talk about that, too. 8:34 Yeah, for sure. You food. Um, that's one thing I'm passionate and loved, as Kenny may know, in my gut, sometimes shows he's like, 8:43 he's a walking yelled, yeah. 8:44 But our guest today, so as everyone knows, I'm from bars, town, blah, blah. But one thing missing from the bourbon scene, the bourbon trail was like hospitality, good food, good experiences down in Bardstown and kind of go along with and our guest today kind of saw that and filled that need. So I'm really excited to see like, how he got involved in that area, because it's something that was needed. And he's done a great job at it. So let's dive into it. Yeah, they didn't know it's also good, because we've had a chance to actually talked to our guests today, multiple occasions throughout the past few years. And it just you whiskey 9:23 pigs, yeah, 9:24 a few different events like that. A few different dinners at at his places as well. And, you know, now the stars just aligned and we were able to sort of make this happen. And we'll get into why we actually would record because apparently, the schedule of a chef is pretty hectic, so we'll get into that too. So to date on the show, we actually had his haircut today. 9:47 We can squeeze and his haircut having to be right by it all worked out. 9:52 Yeah. So today on the show, we have chef Newman Miller he was featured on episode two of the most recent season of Top Chef, he is the chef owner and Star Hill provisions that she can be found at Maker's Mark. He is also the executive chef and owner at the Harrison Smith house in Bardstown. He's been recognized by the James Beard Foundation, and now he's a celebrity podcaster making his way up. 10:14 who cares about Padma? Yeah, 10:16 well, you know what the show is one thing, but that was another. 10:20 That was so I want you to be honest. I had this towards the end, but might as well bring it out since we're talking about it. How's Padma in life? real life? I gotta be honest. 10:29 I think that the way she acted towards everybody that I saw the way she was towards me, it raised my level of opinion of her tremendously. Obviously, she's beautiful, I think in person, maybe more. So. You know, my wife would agree. I made sure you know, Rachel was on site too. But she was just so kind. Yeah, everybody that was on the show was really kind. I mean, Tom Colicchio. They tell him he had another hour to wait. He get mad I'd put them in the boat and we ride up to the lake, you know, and sort of talk about the future of makers and what we had going on there. He told me some crazy stories about grammar, she Tavern and it was like, we'd known each other and we have met a day ago. So Padma was great with the whole group, they they found a way to sort of surprised I think you watch TV that much. I mean, you just don't think he might have seen time of day, but it was great. 11:24 Oh, yeah. Very cool. Not probably jumped your schedule. No, 11:26 I honestly 11:28 have questions. No. I mean, that's top of mind. Right. I 11:31 was gonna wonder it as a common question you get from the top chef is so let's 11:35 talk about when you're got the news, hey, top chefs come into makers and they're like, hey, you're going to be involved? How what what was going through your head, 11:44 you know, it was amazing. The way it actually happened was way back when they were doing the the scouting trip, for Top Chef, they were trying to pitch Kentucky as the state to come to and it was down to awesome. One other state I started know who it was. And I was going on vacation. And Seth Thompson reached out to me and I didn't respond. And no offense. It was just I was going on vacation. The next day was the first one in four years with my family. We had to go. And then Rob Samuels called me and I and I answered and he mentioned something about a group coming to Kentucky and then I think it was Christian brands can we ended up talking to the director of tourism, and they you know, they just let me know they're coming to town and could I do it. So I drove my family to Florida. I flew back, I cook for 12 people, I went to bed I flew back, I was on the beach the next morning 11am wide. So that was that was the start of it. And then it took about eight months before we found out whether that paid off or not. And so yeah, we we had a little bit of an investment in it and at that, but I mean, I can't think of anything that we'd rather invest in. You know, this is why we came back to country lucky was to try to show off where I'm from my wife's from Southern Indiana. So close enough. But you know, I wanted to show off where I'm from and that there is hospitality that there is culture I mean, I think you know, food and drink don't always get talked about in the culture section of things but it is and Top Chef just Yeah, it's a big spotlight. 13:22 Yeah, so what were some of the reason that I guess they chose Kentucky as to be featured on this season as opposed to other places 13:28 I think up and coming has to be part of it. I think that they really they're just you know there's more people that have got the bug they go you know sometimes they go away they see what's in other places they realize what they kind of are missing from back home. I think Kentucky's, you know, producing a lot of good artists and I think that our farms they had to look at our farmers and our agriculture and just say wow, this is a this is a really dynamic state when it comes to what grows here what you know there's a lot I mean, cities are what you know, everybody thinks about Lexington the mobile but I think this season is really getting outside of the cities a lot and that's the best part because just showing like from end to end of the state there's a lot of different regions and a lot of little niche products that even Kentucky's don't know about but like I think are generally proud of so what I want to know like 14:24 because you drive the law right Oh, you know what, I wonder what these chefs you know had been to two small towns or anywhere in Kentucky what were they saying? Like? Like Where the hell are we? I mean like 14:34 what is it going on here? What will 14:36 kind of the feedback because if you watch this show, you know that they actually had to go to Colorado and then drive all the way back to Whole Foods and Louisville 14:44 didn't drive know Whole Foods and Loreto working on it. Yeah, we we do have the IGA though. That's right little shop and you know what, it's a pre the responses the same from almost everybody that comes down there the show the tourists, the sort of, it's this white knuckle look. And they're sure that they just came down the loudest, you know, little back road they've ever been to. We asked them how they get here and they actually came down the proper way. The chef's I think were brought in the back way. So you all know there's more than one way to get into Maker's Mark. And they were they were a little rattled and 15:22 a little shady one line bridges. 15:25 It's one is lame. Yeah. There's slop trucks coming the other way. Yeah, I mean, that's what the tourist I think that's really what gets you is if you get a slop truck coming out here not like that's when I believe that you had a hard time getting. Otherwise it's just another road. You know, I grew up in Washington County. So sure, I was just that was how we used to drive. But now the chefs were, they were very generous. I think with it. I think that they're just excited. It's It's such a mental task to be on that show, because so little of it is really about who's the best cook. Right. It's who's the best cook in today's situation. And it's hard. I mean, it's it's a it's a mind bender to think about the way they sort of put these things together. They're not tricking anybody. But it's not just purely 16:16 based on how you can handle the situation. Yeah, 16:18 exactly. So you know, the ride down as part of that, you know, you get carsick? You're gonna have a hard time. 16:24 Yeah. And you had a challenge to because you had to cook for all of them before. So talk about that, and how challenging that's what I was really. 16:32 Like, because you've got a lot of people there. You've got national spotlight, if you're nervous during this whole time to like God, like this is a lot of pressure. 16:40 Yeah, it's not the bourbon pursuit podcast. 16:44 From You know what, though, I'll be perfectly honest, I think about in the exact same way, every everything I do. And it sounds kind of cheesy, but it's a hard way to go about it. It all means the same. And so Coco, for those chefs meant a lot. But those dinners we do on Saturday nights, it means that much. And so to me, that part was okay. That volume was unreal, because we also did the catering for the team that was filming the show. So our team is about for the kitchen. makers at the time was four. And we were catering for the hundred and 50 people that they brought on site. The restaurant was actually open for normal service. And then we did that dinner that you saw, and it was 14 dishes for 14 people. And I think that just from volume, it was the most taxing one of the most taxing things we've ever done. But again, it was the coolest to I mean, it was just so great that people really wanted to know more about things like frog legs. Yeah, you know, why are there frog legs and then you go, Well, there might be a lot of frog legs here because we have more cattle than anybody east of the Mississippi State of Kentucky does not have cattle. Yeah, yeah, with the Laurino producing state. And so to have cattle eating those little ponds so they can drink and stay cool. And frogs do really well around lots of little ponds. So you end up growing up going frog. And and so it's just these sort of cultural things that may or may not make sense to people that aren't from here, but I love you know, banana croquette. I gotta show them Danna croquette off 18:27 as long as it's all good. I was like, oh my man. That's all I have. Thanks. Get my grandma still makes you know, they're all sorry. 18:34 So so you gotta school people that aren't like native from Bardstown and back was that kind of grew up as a city folk so on and talk about what is banana coconut? I've never even had frog legs in my life. See? 18:47 My pond? Yeah, so you're down there. We'll get you 18:51 a gig. That's all 18:52 you need a gig in the flashlight but banana croquette. The way I grew up eating it was not the made for the TV show. I had to I had to class. 19:02 But you didn't do just banana mayo and crush. 19:06 That's it is it's a banana of very rightness depends on your family, or whether somebody forgot to buy the bananas, you can always tell. And usually it's either a Dukes or a Hellman's. I've known people to do miracle whip. Yeah, it's a big 19:21 mistake. It's a big mistake. I do Helmand 19:23 you've got to go elements it Dukes with the sugar can work a little bit, but then crushed peanuts. And my grandma had a hand crank peanut Crusher and she would use skin on Spanish peanuts. No idea why 19:39 I don't like this. I think we just use whatever planners we 19:42 do. Yeah. Not too fancy. 19:44 Well, the way we're doing it now we actually have a farmer and Loretta and they have heirloom peanuts. They they're five generations deep growing these peanuts in Loretta. And they have five little nuts in the shell there nothing like I know. So I use those just like a shalom to the people and stuff. The way we made it for the show. You're basically making almost like a Hollandaise sauce, eggs and vinegar and sugar. And you whisk it over a double boiler, it doubles in volume, you add a little bit of vinegar, apple cider vinegar to it, you keep whisking it, you take it off the heat, you add a little bit of peanut butter, and you add a little bit of mayonnaise to that and it makes almost like a fudge sauce. Then you pour it all over the banana. And then you put crushed nuts. So I had to chef it up. And that's actually a recipe I found from the late 1800s. I collect cookbooks. And so I had some old Kentucky cookbook and they had this recipe in it. So it makes it so much better when you don't hear stories about it, but you can actually find it. So then when somebody questions, yeah, you can, you know, take it back and say look, this isn't just Manet's and the way we grew up with the shirt, you know what I mean? Like there's a it's rooted in the quick version. 20:52 Yeah, you know, the way well, and that's the only way I've ever eaten it. Yeah, honestly, until we got the call about the show. And then I just went deep. And that most proud thing is getting the banana croquette somehow a little bit of attention because it's got to be the weirdest thing that uh, that I made for him for sure. That's awesome. Yeah, you know, Newman, the reason I respect you is because you do do banana croquettes and you do embrace like, two of my favorite things ever are Jake's 150 quick stop sausage, hot sausage, and you gotta you gotta get you gotta give some some background here. There's this. He's groups in Springfield. So Springfield and Bardstown. There's road 150 that connects on the this quick stops What? Maybe halfway? 21:37 It's all right. Yeah, right, right in the middle. I mean, batlin 21:41 white tail, but they make this sausage and the spice blend that goes in it and it's incredible. They put on you can buy it here and what Paul's and stuff for like 10 times the price that you would pay for their but it's incredible in any dish. 21:54 Why don't know if you knew this, but my first job when I turned 16 was a butcher. And I was a butcher's assistant and butcher shop called the meat house in Springfield. My boss ran numbers. And the legend that I've been told and I believe is that Jake's won't fit the recipe was lost in a card game between my boss and think I've heard that story. And that's and that's how the rest of you got over there. So when I was 16, I was making not Jake's 150 I was making the meat house version, okay, of that sausage. And that's why I still don't have any hair anymore. It was thousands of pounds a week every every week. And it was my favorite. So Jake's The reason I still because that we got them in food and wine magazine. There's a little they got a little to page right up or something. And it was because sausage ball recipe we put in there. But there's just something about that sausage and it being iconic. I mean, biscuits and gravy was one of the things that we did for an iconic dish, because it happens in a lot of places. But there's not a sausage culture around breakfast sausage, in a lot of places like in hockey. Right. He could have done it. Couple other southern states could have tried. But Kentucky Really? 23:05 Yeah, it's kind of like Drake and you know, or something you know of the sausages? 23:09 Yeah, yeah, it really is. It's great. I mean, they still make it in the gas station. always joke is the best gas station 23:16 I've ever had. Change Your Life. 23:18 Yeah. And the other thing that you did with that to, you know, to kind of like bring in some of the Northern Kentucky folks, you know, you did you use something with Guetta, as well in the show to 23:27 do you know what one of the other episodes definitely got together? I think I put it up. And but some of the things that I put up, they said they already had other episodes for Yeah, that's why there's no fried chicken, necessarily in my episode, or, in my case, I tried to give them do fried quill. The hot Brown, you know, I worked at the brown hotel was my first job out of culinary school. But there's no hot brown on our episode, because I think that come came on down the line a little bit. So you know, it was hard coming up with the list. And then as soon as done you think of 10 more iconic things that Yeah, 24:03 and you know, 24:04 yeah, I mean, child shower, like all these little things. And I'm only from one of the regions like that's the other thing. I don't think I gave Western Kentucky and Eastern Kentucky 100% of what they could have had because I'm from Central Kentucky sure is a different cuisine. Yeah. 24:22 So How cool was it that? I guess the challenge if you haven't seen that, so the challenge was to create the chefs were to create their own version of what you made from How cool was that? And like, and I want to well talk about that personalized follow up question. 24:38 Honestly, it's kind of surreal. Just Just the fact that the way they framed it was that I was the expert on Kentucky cuisine. And I mean, I'm born and raised. I've eaten since I was born of I do cook professionally. And but for them to sort of believe it and eat it. And you can tell that they believed it. Because you know, when they're eating, they could they could feel how excited we were to share those dishes with them. I think everybody did a great job. I think it's, it's one of the hardest things you can ever do is cook another chef's food when you take it seriously because, you know, is is you can't cook somebody else's food. And so that's why it was so interesting whenever we judge them to sort of go through it and see their influence. And, you know, how much did they take away? Or did they really just cook their meal? Right? In a way that? Yeah, didn't? 25:31 And I'm glad you said you had you different few different spices here and there. Yeah. 25:36 How hard is it to judge fellowships, knowing what they've gone through? And like, are they like, Look, you really need to critique or, like, you know, what's, how did they approach it when you're a judge on the show? 25:47 Or did the producers say like, you gotta be honest there, you gotta, you gotta know, they'll hold back like, yeah, that was a session go, 25:52 no leaving at all. It was it was, it wasn't that hard. I mean, you know, you take into account obvious because you live the life. And you, you know, you saw how hard it was for them to do the elect hot, but it's always hot. Like, you know, like that that part was hilarious, because it's dramatic for TV. But we used to work the monitors in our chef coat. And I mean, it'd be 130 degrees on your station. You know, if you ran a grill station, you literally were cooking, you know, your skin was tight at the end of the night. So, you know, 90 degrees with humidity is just what it is, you know, a part of it. There could be a tobacco farmer episode, and it's much hotter, you know. And so anyway, it was easy from the judges standpoint, just because all I do is eat and taste. You know, I mean, you just taste, taste, taste, taste, taste, taste, taste. And you do it so that instantly when you taste something, you know, it's right or it's wrong. Sure. And then why is it taking a bourbon when you got a barrel papers on? Yeah, exactly. You're being analytical. I mean, it's not, you know, you don't want to sit in front of master distiller and say, This is terrible. This one is flat. This one needs more time, you forgot about this one. And the tannins are outrageous, right. But that's what you have to do when you're spending the money on it. And so that's the same, the same idea, you know, we were the customer. You know, nobody did a bad job. And that made it a lot easier. You know, if somebody had really bombed, none of us wanted to sit there and you know, rail on them, but I guess we could have 27:32 funny Fred on there. I think he got like one line in he was like, I was like, that's typical Fred, like, critical, like, you know, like, get get my piece in? 27:41 Yeah, I mean, you had a lot of face time in it. And it was, it was really cool to see a lot of the ways that you were directing people and talking to people about this, but I kind of want to shift a little bit and talk about your, your relationship to rob Samuels with this as well, you know, was there? Was there a pep talk beforehand, because I know there's probably like a lot of the line for Maker's Mark here to get this right. And he was like, I trust you. 28:01 But I trust you. But be on your A game today. 28:03 You know what, Rob, I gotta give it to rob. He's pretty hands off. Manager when it's big picture. I think, you know, like any good person when it comes to the details, you got to be involved. But, you know, he really honestly trusted that we were going to do our absolute best. I think that we've we've done, you know, that the only thing I can promise that I'll be on time, and I'll try my best. And like, those are two things that I always, you know, sort of do. And Rob knows that. And, you know, I don't he didn't say anything, it was wonderful. He just he said, this is your day thing. I mean, you know, it was like this, this is your day. And that's about as inspirational of a thing. As somebody can tell you, I think they really believe in you, whenever they say something like that. So yeah, Rob was, Rob was fantastic about it. The team, you know, the brand, I think the brand might have been more nervous than Rob was, right. There's a brand involved 29:00 in that would have been as a designer center, like 29:04 agencies, and there's budgets and all these and I don't blame my Beaver, I'd be worried if I just sent a chef out to go and represent. But I think everybody ended up happy with it. I think that the you know, the show itself showed off the campus, unbelievably, I mean, there's nothing I could have done about that. That is no relation to me or my food or anything. But it's a beautiful place to be able to serve food. And I mean, that's really why we're together is they want hospitality. And they want the highest level. That That makes sense as we grow of service and the food. And that's been a sandwich shop and we reopen and you know, a little while, it'll be a different level of that. And we'll just keep on sort of evolving. They trust us to do it. And we're really just trying to match up against, you know, do growing up in Washington County, there were two types of weddings. Either a beer truck would show up with taps on the side with Bud Light, or when you cut your truck and bourbon and coke, and it was always makers and coke and a red cup. And like that was its iconic. I mean, everybody, am I you know, the guys whose dads worked in distilleries worked at Maker's Mark, I could drive there in seven minutes from my parents house. And we used to go swimming in the lake. I mean, and so this before they had 24 hour security, I promise you don't want to try to go swimming a moon anymore. No, no, don't do that. But you know, just being around that makes us want to raise our game. And you know, yeah, make them proud. 30:42 So after was over re like, sigh relief. It's done, or were you like, shit, let's do it again tomorrow. Like, what were what 30:50 was the deep breath? Yeah, it was a solid deep breath. I mean, we, we lost a couple key staff members right beforehand, which is always a bummer. But Anna people got to grow and do their thing. And so it was it was a little bit trying, you know, but I do it again, in a heartbeat. I think you know, 10 minutes later, I was probably ready again. But right away, it was definitely a deep breath. And it's kind of surreal. Like I said, I mean, it's a lot going on in the middle of Loretta, Kentucky. 31:24 And it's all about food. You know, I mean, I just 31:27 couldn't want a better Yeah, yeah. So we're at the pinnacle of the, you know, of your trajectory. So let's get back to the beginning. So how does a kid from Springfield, Kentucky, get on top chef talk about how you got into food? Why did you choose food? And why did you think you know, Central Kentucky is where you want to call home and start your own restaurant. Okay, not loaded, loaded in that question. sit back and listen, I think you can handle it. 31:54 When I was seven, I wrote a letter culinary school. Mom, my mom's a school teacher. And she laminated it and copied it and kept a copy forever. And I don't know what I was thinking. I have nobody in my family that cook particularly well. My dad was the big cook. And I mean, he's a very good cook. But there wasn't a culinary sort of influence on either side. But tomatoes 12 was cooking like little three course meals and I don't think I've ever eaten a three course meal. I don't know where I even knew that you were supposed to have three courses. You didn't see it on TV or 32:27 I don't know, magazines or 32:28 we didn't have cable. So I don't know. It's really weird. And then I started culinary school 12 days after I graduate high school. So I was 17. I finished you know, 18 months later, I went to solvent in Louisville. 32:42 But you were doing a year at the butcher shop at 16 is I was 16. 32:45 The other day the day I turned 16. I was at the butcher shop. I stayed at the butcher shop for the first three months culinary school and then had moved to Louisville. I was falling asleep on the drive to school. It was Yeah, it's a little rough. So I moved to Louisville and had a couple of really terrible. They weren't terrible jobs, jobs and terrible places. And it's still some of my biggest learning experiences. Just things I would never do again. But it was really good to sort of do during culinary school and then I worked for Joe Castro at the brown. Whenever I got out chef Joe was still there. He's the master it was wonderful working for him. 33:32 Make a main hub around her if 33:34 we make a very good we do it Lexington style. So we do the exact hot brown of the brown hotel plus country ham. And I was born in Lexington. So from one to five live there. And yeah, so I've got a little soft spot. And if you can add country ham. Yeah. wins. Yeah, it's who doesn't want salty hand? Yeah, exactly. So work to the brown hotel. got a chance to go up to come diesel engine after that. I lived in Columbus, Indiana. So I was the private chef for the owner of the company. And then my boss. He cooked 12 Michelin stars. He was he was just a badass Gotham Thomas. And I was his junior and senior sous chef there in Indiana for a couple of years. Moved to Scotland and did a short little stint in Scotland. It wasn't exactly what I what I thought I signed up for but I had a good time. Too much rain. You know what the weather I loved it. I only need the sun to make vegetables grow. I'm a weirdo in that respect. You know, I really, I dug that. I love the people. 34:39 We spend enough summers here you're like I'll take cloudy and so yeah, cool. 34:45 Yeah, exactly. But uh, Scala was great. But I had broken up with my girlfriend to move to Scotland. And her name is Rachel, who's now my wife. And so I realized I'd probably just made a couple of mistakes. And I moved from Scotland to Chicago. Chicago worked at North pond restaurant. So it's a Michelin one star restaurant when I first moved there. And then I got into research and development. I was a corporate chef for companies. I did that for the next six, seven years. We did eight. We always say eight winners. We did eight winners in Chicago. And that was it. pick winners. Yeah. 35:21 It's it's it's brutal. It's brutal. 35:23 Oh, it was unbelievable. I mean, my first one or two I still didn't have proper clothes. You know, it's like you're wearing your Kentucky winter clothes. And it doesn't 35:32 really like slices right there. Yeah, 35:35 that's what last time I was there. You can't find anybody without those Canadian goose down jackets nowadays. And those things are expensive. But there's a reason why they have them. Yeah. 35:45 Oh, it's unbelievable. I mean, was like, 35:47 like trekking on Everest. And you're there. 35:48 Yeah. That and then between jackets and strollers, you spend all your money, you know, you can't afford two cars. So you get a nice stroller for the second one. Yeah. But we did Chicago. I, you know, really, really enjoyed the product development side and the research and development but a long story short, I broke my broke my foot in my ankle, pretty bad. And I was out of work for six weeks. And I had this sort of job that I could be out of work. And somehow it It worked. And my wife just knew I wasn't particularly happy with you know, the sort of business that I was getting into at the very end and she said we should open a restaurant in Kentucky. And it wasn't the first time we'd ever talked about it. We had obviously baton back and forth what really started happening was barrel pics became big. So if you think 2011 1213 when the barrel pics, I think that's it, you know, oh, seven a week, still old school. But I think of how lots of distilleries started opening up barrel pics, right. And our friends all ran bar programs in Chicago. Since I wasn't in a kitchen all the time. Now. I became really close to bar. You know, bartenders, so Blackbird, the violet, our the scofflaw group, like they were our best friends. And they were all coming down to Kentucky and doing barrel pics. Going to Louisville having a blast at knock bar and, you know, a garage bar couple of you know, places that were around then. They're devils in AD. And, and then but then they're coming back and they were bummed out about the food. Yeah, you know, and they were bummed out a little bit about the cocktails, right. There wasn't you know, in those years, there weren't cocktail bars. Pearl wasn't around, you know, the silver dollar was it? I was actually getting drinks from the beverage director for silver dollar. 37:48 Larry, you 37:50 know, Susie, so his his partner Susie, was the bartender, a big star, which was my local watering hole in Chicago me 37:59 sense because when I went to big star, I was like, this is like an exact replica of silver dollar, like which one came first? 38:07 The chicken was Maria. It was in this case, but I mean, you know, we just saw we just saw an opening. It kind of made me a little bit not upset. I mean, I wasn't mad at Kentucky or something like that, right. I mean, I chose not to live here for a long time. But I just knew that there are really people doing this now and it's on the industry level right now. But it's going to get down to a normal person level. And what's going to be there, you know, and we started investigating, I grew up in a, an old house built in 1800s. To get a liquor license in Kentucky is weird. There's still a lot of esoteric kind of blue laws. And you know, my county is moist. You know, you can have a liquor license in the city but not in the county. And then we found out a restaurant was for selling bars town in a historic gold home. We could live upstairs 39:02 I called circa sir. Yeah, 39:03 yeah, that was the name of it was circa because it was built circa 1780. Okay, so it's the oldest stone home in Nelson County. And we live on the top two floors and then open the restaurant on the bottom. And that was it. I mean, that was five years ago this year. And 39:23 that was the birth of Harrison Smith. That was 39:25 the birth of Harrison Smith house. Yeah. And then, about two years into Harrison Smith house. We started making barbecue sandwiches in the Toll House me at a makers that had 12 seats. And that was the start of Stargell provisions. So what did you approach them about doing that? Or did they kind of ask you like, Hey, we need somebody we got a lot of visitors coming here that are mega destination, but they need something to eat. 39:53 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 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. 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Use code pursuit for $25 off your first box. 42:06 Did you approach them about doing that? Or did they kind of ask you like, Hey, we need somebody we got a lot of visitors coming here that are making a destination but they need some to eat. 42:15 You know what? I think that I asked if I could sell barbecue sandwiches. Okay, at the Toll House. I think that literally, that was about as basic as it as it started. And I think before that, there wasn't I mean, we still opened as the first. I think the first restaurant in a distillery, I think we we got that one or something like that. And I mean, even then, before that it was all employees that was that was sort of the focus was how do you be a dining room and then also sort of serve guests. And we just sort of turned that a little bit. And we still love, love, love to get the employees in and to feed people that work there. But primarily now Yeah, we're just focused. I mean, that's who's coming in on a Saturday and October we're going to see 550 plus guests from 1130 to 430 on a day. 43:09 So when you which is pretty good for even an average 43:11 restaurant, it's it's, it's it's a crush, man. It's an absolute crush. And then on Saturdays, between May to the end of October, every Saturday night, we do ticket dinners. So you buy your ticket ahead of time you come in, it's a set three course meal, three cocktails, we write the menu that morning. So we swap from being a fast casual lunch place to as comfortable of a fine dining experience because I mean we really don't try to add a lot of the stodgy parts but you know it's its proper food is cold smoked fraud quell you know want to leave on a salad and yeah, just you know country cooking but tuned up a little bit. 43:53 Hop in the makers man, we gotta go to Whole Foods. 43:57 Man, you know, many times I wish there was a whole foods of down there. You just change that to change what you're doing. 44:03 So like some of the main food disturbers? Will they come all the way down there like a like a creation gardens or 44:08 you know what creation actually have to get they delivered to my house and barge town. Okay, I have the walking coolers there. And then I have to take it from walking coolers and bars down down there working on it. And hopefully they'll hear this and work on it even faster. Very excited to to get deliveries in Loretta. 44:27 I know some people there I'll put in actually started the pot for Hey, well we 44:31 like to use. So. Yeah. But it's it's a challenge. I mean, I think staff is probably the biggest challenge. We have great staff. You know, I think everybody who we employ we're really lucky to have, but it's finding people with passion and talent. And, you know, if you're not from there, it can be intimidating. You know, living in the country is just like living in the city. I mean, they're both intimidating if you aren't from one of the other. But such a good place. You know, the the pace is right, we can really focus on what it is if you're into food or drink or beverage. You focus on what matters and you don't have to spend a lot of time Yeah, with the extras, the permitting the you know, sort of the crush that comes around. And so, yeah, staffing is the difficult 45:20 I got a question just being from the region. So like, obviously, tourists coming in, will embrace and kind of take on you know, your the quality of food and don't mind paying higher How hard was it to like, convince the locals because like, I know, you know, Central Kentucky is not a wealthy, it's not poor. It's not wealthy. So people are kind of like putting a put off by like, high end food because it's so expensive. How hard is it? Was it to convince people that like, Come tries, I promise, you know, it's good. I gotta be honest, people do great. 45:55 There's always going to be naysayers, right? There's always going to be, but when people we'll see working your hardest, and doing everything you can and they see the product that your bond and they start to get interested in. You know, the rabbits you get where you get them. And why is this chicken tastes different than chicken that I used to have? Like That was the conversation that really got us through it was we charged what we charged, but it was based in math, right? I mean, it would be terrible. If it wasn't a we wouldn't have been ever to exist. You know, we buy better products. They cost more money. If we do our job, right, they taste that much better. And that's really was the difference maker. You know, there was only two of us that did every bite of food. And every drink basically that ever got served at Harrison Smith house in the last part. We were lucky to have a couple of friends come and help us on Friday and Saturday nights. Paul scurrilous who has Korean restaurant here in town? Yes. came and worked with us for a number of months. We had a good me Anthony who came in and worked with us. He was fantastic. But two of us did. 100% every bite of pastry ever roll every the bone chicken thigh, every cocktail. And you know, I think people Yeah, but people got it, you know, they could. That was what helped us get through it. You know, there were always some pushback. There was always a little naysaying i mean you know, I it's not always easy to get my parents to come in because they didn't want me to come home every time and we didn't eat at restaurants like that whenever I was growing up but you know what made it easier was knowing that we did it in react based in reality, not trying to get rid sure yet. Hell if we if I learned how to start cooking to get rich. 47:48 You're out of reality now. Yeah, but uh, but yeah, I mean, you know, 47:54 I think it's a challenge anywhere I think that chicken is chicken I think that when you put eggs with something, everybody thinks it's worthless. Like these are just common trends that unfortunately follow restaurants around everywhere. And that being said the tourism business is big enough that we didn't have to cater to anybody in particular we were really lucky we got to make our food and sell it and when we needed to we added a three course fried chicken dinner on Wednesday night you know and it was still $25 awesome. But I mean you know for a fried chicken meal and fast foods five bucks is ours already. So we were still you know, five times more than people thought but the number of teachers and like just like you said, real people that came to eat with us it was nothing short of flattering and you know, so a lot of our best customers weren't I don't want to pretend like I know what they're like but you know the super fluent they weren't the who's who of Barcelona started out now the who's who's duty there as well don't get me wrong shirt. Oh 49:04 yeah, for sure. I want to kind of talk about so you've been embraced kind of by the bourbon community like who's involved in I think a lot of that's probably to do it trickles been I know you guys are pretty close talked about how your you all got hooked up I guess and think kind of how you got thrown into the bargain community? 49:20 Yeah, um, you know, when we moved to bars town I knew who drew was will it was really starting to in a national sense. Get more notoriety as to you know what k bf is and or I'm sorry, k Kentucky Kentucky bourbon fest for Kentucky Association. Nice. Name all of them. Good. 49:44 Jackie know, the Kentucky bourbon distillers are 49:48 Yeah, TBD. Yeah. Here we go. their parent company. There we go. 49:51 Yeah, there we go. And people were starting to visit. Yeah, as we can tell, they were starting to figure that out. And so I saw Drew, and I, you know, sort of in the middle. Yeah. And I was like, man, I hope that I can get to know this guy. I hope that this is your peers that sort of becomes and ended up meeting. We're talking about best customers. I mean, nobody's there like every day nobody ate at me when 50:14 you first came out. He was like, thank god this place and they didn't get a decent meal. 50:19 You know, Drew Drew, without a doubt. It was the and still is really one of the biggest supporters we've had for the restaurant. He He really loves cuisine. I mean, he, he embraces it. High and low. It doesn't have to be fancy. If it is he still likes that an awful lot. But now it was just, you know, and then we got to know each other. I remember, he gave us a gift. When we opened and we barely knew each other. We've met a couple of times, and he brought me a new some ham. foot on like one of these. You've got to be in line for three years. The ages in the basement? Yes. Well, we got him on that little while. But this hand was I mean, it was one of the most special things we've ever gotten. He just brought it in, gave it to us. Here you go, guys. Thanks for being in town and sort of went from there. we'd hang out, you know, obviously was such a cult bourbon. You know, it was really interesting to go over to his place. And once you see his his bourbon collection, it makes you want to stop collecting bourbon a little. Boy, you just it's just a realization sort of moment here. Now you go well, I guess I could have a lot of will it are a lot of anything, right? Yeah. But I'm never going to have it all. It's like makers bottles, right? We started collecting those at the restaurant for a little while. But these makers fans, they have a million times more than we'll ever have. Yeah, so now we open the collectible ones. And like we do them all as charity bottle. So people just freak out because they see their collectible bottles open. But we put the whole price of the shot for charity. And then we get to see what whiskey at that time. tasted like. I'll tell you what the 96 championship bottle. Fantastic. Got some gentlemen. 52:05 It's fantastic. 52:09 Exactly, exactly. But you know, so anyway, back to drew we. Yeah, we just hit it off, man. And then he got me into cigars. You know? 52:18 If you think he has a lot of will it's why do you see a car collection? 52:22 Yeah, he's got a he's got a pretty pretty rises selection. And, you know, he's always had something to talk about. I'm interested in the whiskey, he's interested in food. We both sort of have mutual respect, I think for for what the other ones doing and and he was just a massive supporter. I mean, there's nothing like putting your money where your mouth is. And you know, if you want to have nice things, you have to work at it. And he was always down to do his part to make sure that you know, we were doing well. I mean, then our first year when things were really hard. You know, that's when whiskey pig started her. now known as Berea nationally known as but maybe now we can call it whiskey pig again. Okay, and I don't know, but I like whiskey pig better. But you know, him starting that was was a big move between that and there's a guy named Greg Jensen. Do you guys know Greg? I know the name. Yeah. Okay. Yeah, out of California. 53:15 My wife and I were walking. We're pushing a stroller. 53:20 Maybe we've been open for two or three weeks. And it was our first. Like, I think I had four hours off. And we were taking a walk. And we met this gentleman. And he seemed lost. And we gave him directions. And then he asked if we knew about the restaurant on the corner. And we're like, yeah, it's ours. Long story short, he comes in the next night with his wife and his mother in law. And it's the first time anybody's ever asked for a tasting menu. He says, Can you do it? And Josh and I are in the back and we're sweating. And we're like, nervous and, like goosebumps. And we're like, yeah, we can't do that. That's that's what we've trained to do. But we thought we're coming to make fried chicken, you know. And I swear, I think we cooked everything we could, he drank wine, he drink bourbon, they had a blast, and the ticket might have been 300 300. Like, we just went through the wall Adam, and it was experiences when it wasn't bad, because we just weren't set for that yet, you know, but he was deeper in the bourbon world than we would have known. And he started telling people, and then we started doing these dinners for barrel pics, because I think your second part of the question was, how do we get involved in the community? And that was it. That I mean, between drew and the whiskey pig. And then sort of guys starting to do their their pics, you know, and then have a dinner for 20 afterwards. That did it. And, you know, just built and built and built and we still do those dinners all the time at Harrison Smith house. 54:54 I mean, we we've been in one. Yeah, we have. 54:57 Yeah, you know, I kinda want to talk a lot about you know where it is your passion for bourbon come from as well. You know, we really, really talked about because you do you drink bourbon like you have? You have a knack for it. You love it. You know, where did that passion really come from as well. I'm 55:11 swimming in makers like Yeah. 55:15 I mean, just being very honest, the earliest moonshine that we used to be able to get was always an empty makers bottles, which is odd, but it was one of those little connection things. And, you know, for me, I is just a national, you know, it's a pride thing. I like gin. I love drinking a gin and tonic Don't get me wrong, but knowing where it's from what it is what is made out of the people who grew the corn, the people who make it, like, at this point, there's no turning back from it, right. It's like, I love scotch. I love all these things. There's, you know, I'm pretty equal opportunity. But bourbon is the sort of, you know, the sun and other things evolve well rounded in terms of our beverage selection choice. It makes sense because of where we are obviously, but even if it wasn't so many of the classic cocktails, I love even a Bardstown bourbon right now, they do the Tiki drinks with bourbon involved. I love that. I mean, it's just versatile. I don't know my grandma drink. bourbon, my great aunt, who our house cocktail is, you know, we have a house cocktail. We've had it since the day we opened Harrison Smith, and it's still at makers. And it's what she would make for yourself every day at 11am when the price is right was on. And she would make one highball. And watch Bob Barker. And then I guess and yeah, 56:41 yeah. Yeah. And 56:46 that's what she would do. And I can remember as a little kid, helping her get the ice bucket and watching this sort of go down. And, you know, my grandma would drink, heaven Hill, Green Label and coke. And at Christmas time, my dad would borrow Bala makers. And she would always it was just like, it was a script. She say, Pat Newman, I can't, I can't put coke with that, you know, I can't have that. You know, it's just one of these little cultural things that, like I didn't grow up thinking about a prohibition and sort of stance on a lot of things and alcohol. I mean, it just, yeah, so the family was going to drink a little bit of bourbon. And that, yeah, that was it. 57:29 So again, another kind of question for you. Because, you know, you've talked about makers a lot. But, you know, we knew you know, we talked about chefs in bourbon, there's a there's a few that stand out. They had these kind of like magical pairings, right? So, you know, the lady Anthony Bourdain, he had a very tight connection to loving Pappy Van Winkle, Chef Sean Brock, very into like the very, very old Fitzgerald's Well, not anymore. Well, not anymore. But right. Do you have something that you have in a collection that you adorn, that you go back and like, that's your, that's your kind of like, staple thing that you love? 58:00 Be honest, if we're going to talk vintage at all. 58:05 It could be anything I like, I like to I like two things together. I like almost I like the weirdest of the weird. So this could mean that mean, you get to hang out around distillers. So you know, there's things that never get a label put on them. Absolutely. I want that. I want that sea creature that I a dime that weird. Well, maybe it's off way. Like I want way off profile. And I want a chartreuse. Those are my two things. I want a little sip of both of those. I mean, but yeah, because genuinely the best things I've ever had didn't have a label. And yeah, they wouldn't have passed any QC test. They. And there's a couple of distilleries to be perfectly honest. I mean, you know that I've that I've had that from 58:52 go and we're listening. Which ones? 58:56 Well, let me check the label reports here. But you know what I'm saying I mean, I'm not trying to try to dodge it. But I'm not really a brand guy. I don't I don't have one thing that I've always gravitated towards more than the other. It's constant. Just trying to fame few shots of heaven Hill white label and old Bardstown with the in the back. And you know what, even without a doubt, I mean, the highest of the high and the lowest of the low is really where I want to sit. I mean, that that's, you know, the most time where, where I find the most pleasure is those two sort of spectrums of things. I think the middle is where things get cloudy a little bit. You know, that $50 price range nowadays that 6075 is just a different sort of piece than it used to be and give me below or above that. And I'm usually generally pretty happy. Yeah. 59:50 So then another thing I kind of want to talk about, and this kind of goes back to, because I think we do ourselves a disservice if we didn't grab this little nugget of information, because we were upstairs and you were talking about your time I'm in the corporate world that you had a hand and one of the most, I'm glad you brought the biggest breakfast sandwiches that are out there today. So kind of talk about that. 1:00:09 Yeah, hangover cure of choice. 1:00:10 So one of my very first projects that I was involved in, so I, I'm 22 years old, or 20, maybe 23, I don't know, and lived in Chicago, and I get a job at this product development firm. And they work with all kinds of different food service companies coming up with new products. And McDonald's wants to come up with something new, something innovative, and they decided to do a pancake sandwich right? What do they call that to make griddle? Yeah, they'll you'll make griddle. And so our part in it is how do you deliver syrup without getting it on somebody's savings. And that was our piece of the project. And we worked and worked and worked and ended up with these little encapsulate, you know, like Halloween when you go out trick or treating. Have those bats any bite them there's like juice and Saudi? Yeah, well, that food grade wax is what we ended up using. And each one of those materials has tiny little pocket of syrup, wrapped grade logic. It is magic. It truly is. Because the thing is, if I was to give you a handful of them to eat, they would never melt in your mouth. It takes a certain like cooking temperature before they'll fully Melton it's an encapsulation. And so yeah, yeah, that was a fun project. But you know, the one around here gets everybody is campfire chicken, for Cracker Barrel, they'll really do all the billboards of Yeah, that photo got taken in a basement in Chicago seven years ago. Like, how wild is that, you know, this sort of country looking dish of a half a chicken roasted with carrots and stuff was a Kentucky boy in Chicago, selling to a Tennessee company to put on billboards all over little weird little combo circle of life. 1:02:00 So like, kind of one of the last questions that I have is, is kind of, you know, we've talked about bourbon, we've talked about food, but where did the two kind of really intersect for you? Do you look at it as a way of cooking does more pairing like what What's your real take on it? 1:02:15 You know, people ask a lot about what I think pairs best. And I know that's not the question, but part of it is, you know, and I'm just a firm believer that good goes with good. And it's not a scapegoat example to like, get out of pairing things because I could give you exact, but I think that genuinely there's like a couple of levels that you can enjoy food and bourbon and everything else on you know, there's the straight hedonist level, which is great. And it's a little bit too much of, you know, responsibly too much of everything. But you know, lots of food is like the dinner I cooked for Top Chef as too much food too much, but it's just too much, right, you feel good about it, you're going to eat the leftovers, you're not wasting it. But you know, there's sort of that level of pairing. And then when you go to the high end, we just got back from from Spain, my wife and I, and you know, we were doing these sort of Michelin tasting menus. And it was amazing how much the pairings played into the total meal. And it was a reminder to me because with cocktails, we'd be a little bit more careful. We can't go 10 courses. 10 cocktails is never going to work. You know, wine and beer sort of have that play. But I came back with just a stronger desire to think about what exactly does go together instead of always

Kyle Tucker of The Athletic and veteran Kentucky radio personality Curtis Buch discuss UK's win over KU. They look at the great games of Reid Travis and PJ Washington. Plus how Tyler Herro's defense was a real key to the game. Also Ashton Hagans is stealing stats again. We wrap with how a volleyball player is helping with Nick Richards' confidence.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kyle Tucker of The Athletic and veteran Kentucky radio personality Curtis Buch discuss UK's win over KU. They look at the great games of Reid Travis and PJ Washington. Plus how Tyler Herro's defense was a real key to the game. Also Ashton Hagans is stealing stats again. We wrap with how a volleyball player is helping with Nick Richards' confidence.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker of The Athletic talk about UK's win over Vanderbilt including the slow start, Kentucky struggling against the zone and the point guards playing well. We also updates some injuries; Ashton Hagans butt bone and Keldon Johnson.... well listen and find out about that one. We wrap by sharing the facts about the hard hat world record.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker of The Athletic talk about UK's win over Vanderbilt including the slow start, Kentucky struggling against the zone and the point guards playing well. We also updates some injuries; Ashton Hagans butt bone and Keldon Johnson.... well listen and find out about that one. We wrap by sharing the facts about the hard hat world record.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch breaks down Kentucky's win over Penn State which was UK's first 10 win season since the 70's. How about Benny Snell and Josh Allen being so impactful in their final game as Wildcats. Plus what was going on with McSorley's broken foot? We wrap with a postgame interview with CJ Conrad who got a little emotional.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch breaks down Kentucky's win over Penn State which was UK's first 10 win season since the 70's. How about Benny Snell and Josh Allen being so impactful in their final game as Wildcats. Plus what was going on with McSorley's broken foot? We wrap with a postgame interview with CJ Conrad who got a little emotional.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker of The Athletic give of a full breakdown of where Kentucky Football is ranked in the College Football Playoff Rankings and how UK should probably be ranked higher than some of Penn State, Texas and Washington. Plus a few recruiting topics including a former basketball commit talking trash. We wrap with a preview of UK vs UNC Greensboro  and why that will be a tougher game than you think.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker of The Athletic give of a full breakdown of where Kentucky Football is ranked in the College Football Playoff Rankings and how UK should probably be ranked higher than some of Penn State, Texas and Washington. Plus a few recruiting topics including a former basketball commit talking trash. We wrap with a preview of UK vs UNC Greensboro  and why that will be a tougher game than you think.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Kyle Tucker of The Athletic an veteran Kentucky radio personality Curtis Burch discuss Kentucky Football's dominating win over Louisville. We discuss the game including Lynn Bowden's catch when he was ridiculously wide open. We also look what this season means in the history of UK Football and try to attempt to put in perspective how good some of the Kentucky players have been in their careers. Plus bowl projections and something scary from social media.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kyle Tucker of The Athletic an veteran Kentucky radio personality Curtis Burch discuss Kentucky Football's dominating win over Louisville. We discuss the game including Lynn Bowden's catch when he was ridiculously wide open. We also look what this season means in the history of UK Football and try to attempt to put in perspective how good some of the Kentucky players have been in their careers. Plus bowl projections and something scary from social media.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker of The Athletic discuss UK's win over Winthrop. What is wrong with Kentucky's 3 point defense and can it be fixed? The offense looked much better what was working. Tyler Herro had a great game but took a spill we update what he said happened after the game. Plus UK missed on another big man target and LeMelo Ball tagged himself as being in Lexington.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker of The Athletic discuss UK's win over Winthrop. What is wrong with Kentucky's 3 point defense and can it be fixed? The offense looked much better what was working. Tyler Herro had a great game but took a spill we update what he said happened after the game. Plus UK missed on another big man target and LeMelo Ball tagged himself as being in Lexington.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Kyle Tucker of The Athletic and veteran Kentucky radio personality Curtis Burch discuss UK's blowout win over North Dakota. Is PJ Washington a shooter now? How did Tyler Herro get over his shooting slump? Plus updates on PJ Washington's injuries fingers and Jermarl Baker's status Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kyle Tucker of The Athletic and veteran Kentucky radio personality Curtis Burch discuss UK's blowout win over North Dakota. Is PJ Washington a shooter now? How did Tyler Herro get over his shooting slump? Plus updates on PJ Washington's injuries fingers and Jermarl Baker's status Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker, Kentucky beat writer for the Athletic discuss Kentucky players were mentioned in an ESPN report about evidence in the FBI's has on their investigation into basketball. Also we look at the Duke/UK game some crazy stats and what it means for the rest of the season for Kentucky. Plus one positive note from social media about the game.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker, Kentucky beat writer for the Athletic discuss Kentucky players were mentioned in an ESPN report about evidence in the FBI's has on their investigation into basketball. Also we look at the Duke/UK game some crazy stats and what it means for the rest of the season for Kentucky. Plus one positive note from social media about the game.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker, Kentucky beat writer for The Athletic discuss Kentucky being ranked in the top 10 of the College Football Playoff rankings. Curtis makes a case for why it was too low. Then we talk some basketball does UK have the pieces to win a championship this season. We wrap with a bit of recruiting news that caused Kyle to get in a back and forth with a teenager on social media.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker, Kentucky beat writer for The Athletic discuss Kentucky being ranked in the top 10 of the College Football Playoff rankings. Curtis makes a case for why it was too low. Then we talk some basketball does UK have the pieces to win a championship this season. We wrap with a bit of recruiting news that caused Kyle to get in a back and forth with a teenager on social media.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker Kentucky beat writer for The Athletic break down Kentucky's improbable win at Missouri. They discuss the last drive in detail, talk about questionable calls and praise the defense extensively. Plus what do we make of the exchange between Benny Snell and the coaching staff, is it a big deal at all? We wrap with one basketball question after Kentucky's first exhibition game of the season.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and Kyle Tucker Kentucky beat writer for The Athletic break down Kentucky's improbable win at Missouri. They discuss the last drive in detail, talk about questionable calls and praise the defense extensively. Plus what do we make of the exchange between Benny Snell and the coaching staff, is it a big deal at all?  We wrap with one basketball question after Kentucky's first exhibition game of the season.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch is riding solo again as Kyle helps his family recover from some illness. He previews Kentucky vs Vanderbilt including letting you know who to watch for from the Commodores. He makes a game prediction, does the weekly over/unders (and talks to himself in the process) and has an awkward story from SEC Basketball Media Day that occurred in the bathroom. Plus he compares Terry Wilson to Erik Spoelstra.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch is riding solo again as Kyle helps his family recover from some illness. He previews Kentucky vs Vanderbilt including letting you know who to watch for from the Commodores. He makes a game prediction, does the weekly over/unders (and talks to himself in the process) and has an awkward story from SEC Basketball Media Day that occurred in the bathroom. Plus he compares Terry Wilson to Erik Spoelstra.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Kyle Tucker Kentucky beat writer for the Athletic and veteran Kentucky radio personality Curtis Burch recap UK basketball media day, John Calipari talked for 45 minutes and as usual he was entertaining saying such things as "eat poop button" and saying he would join Rick Pitino's podcast if asked. We also got to talk to the player, find out what superhero Quade Green would be (guaranteed to surprise you) and who has given up the most attitude points. Plus we have some complaints.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kyle Tucker Kentucky beat writer for the Athletic and veteran Kentucky radio personality Curtis Burch recap UK basketball media day, John Calipari talked for 45 minutes and as usual he was entertaining saying such things as "eat poop button" and saying he would join Rick Pitino's podcast if asked. We also got to talk to the player, find out what superhero Quade Green would be (guaranteed to surprise you) and who has given up the most attitude points. Plus we have some complaints.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Kyle Tucker Kentucky beat writer of The Athletic and veteran Kentucky Radio personality Curtis Burch breakdown Kentucky's loss at Texas A&M, that means looking at what went wrong with the Kentucky offense including the questionable OT play calling. One the bright side the UK defense is legit, we look at some of the stellar performers in the game. We wrap with where UK Football goes from here including where they are ranked and what bowls they are projected in. Also news about a Stoops family member that is now looking for work . Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kyle Tucker Kentucky beat writer of The Athletic and veteran Kentucky Radio personality Curtis Burch breakdown Kentucky's loss at Texas A&M, that means looking at what went wrong with the Kentucky offense including the questionable OT play calling. One the bright side the UK defense is legit, we look at some of the stellar performers in the game.  We wrap with where UK Football goes from here including where they are ranked and what bowls they are projected in. Also news about a Stoops family member that is now looking for work . Learn more about your ad choices. Visit megaphone.fm/adchoices

Long time Kentucky beat writer Kyle Tucker and veteran Kentucky radio personality Curtis Burch break down Kentucky Football's win over South Carolina, which is the 5th straight against the Gamecocks and propels UK to a 5-0 start for the first time sing 2007. We also discuss Josh Allen and his impact on the field. Kash Daniel was ejected we share what Mark Stoops had to say about the play. Finally we look around the SEC East, UK is 3-0 and can make some real noise in the conference.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Long time Kentucky beat writer Kyle Tucker and veteran Kentucky radio personality Curtis Burch break down Kentucky Football's win over South Carolina, which is the 5th straight against the Gamecocks and propels UK to a 5-0 start for the first time sing 2007.  We also discuss Josh Allen and his impact on the field.  Kash Daniel was ejected we share what Mark Stoops had to say about the play.  Finally we look around the SEC East, UK is 3-0 and can make some real noise in the conference.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Long time Kentucky beat writer Kyle Tucker and veteran Kentucky radio personality Curtis Burch talk more about UK's win over the Mississippi State including SEC awards for two players. Also now the Benny Snell for Heisman talk has gone national. We wrap with a discussion of the progress of Mark Stoops defense.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Long time Kentucky beat writer Kyle Tucker and veteran Kentucky radio personality Curtis Burch talk more about UK's win over the Mississippi State including SEC awards for two players. Also now the Benny Snell for Heisman talk has gone national. We wrap with a discussion of the progress of Mark Stoops defense.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and long time Kentucky beat writer Kyle Tucker breakdown UK Football's convincing win over Mississippi State. We talk Benny Snell backing up his tweets on the field, Kash Daniel and his postgame performance, Josh Allen's living in the MSU backfield. Also was that a true field rushing?  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and long time Kentucky beat writer Kyle Tucker breakdown UK Football's convincing win over Mississippi State. We talk Benny Snell backing up his tweets on the field, Kash Daniel and his postgame performance, Josh Allen's living in the MSU backfield.  Also was that a true field rushing?  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and long time Kentucky beat writer Tucker do an extensive preview of Kentucky's game against Mississippi State including looking at all the key players on both sides including Nick Fitzgerald. We also do their weekly over/unders and then pick who will win the game.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and long time Kentucky beat writer Kyle Tucker answer you mailbag questions. Most of the questions are a little silly this time. Also Kentucky basketball was ranked #1 in a preseason poll what is John Calipari going to do with all the hype?  Finally UK Football has their schedule set for the 2019 regular season and there are some interesting quirks.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and long time Kentucky beat writer Tucker do an extensive preview of Kentucky's game against Mississippi State including looking at all the key players on both sides including Nick Fitzgerald.  We also do their weekly over/unders and then pick who will win the game.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and long time Kentucky beat writer Kyle Tucker answer you mailbag questions. Most of the questions are a little silly this time. Also Kentucky basketball was ranked #1 in a preseason poll what is John Calipari going to do with all the hype?  Finally UK Football has their schedule set for the 2019 regular season and there are some interesting quirks.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Veteran Kentucky radio personality Curtis Burch and long time Kentucky beat writer Kyle Tucker discuss Kentucky Football's blow out win against Murray State. The Cats got to work in a bunch of young guys and a few play makers emerged. We look around the SEC and some teams of interest in college football it was an entertaining week. Plus we wrap up with some fun. Kentucky basketball players viand have some fun with UK basketball going to a local elementary school to deliver school lunches and then play games with the kids.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Veteran Kentucky radio personality Curtis Burch and long time Kentucky beat writer Kyle Tucker discuss Kentucky Football's blow out win against Murray State. The Cats got to work in a bunch of young guys and a few play makers emerged. We look around the SEC and some teams of interest in college football it was an entertaining week. Plus we wrap up with some fun. Kentucky basketball players viand have some fun with UK basketball going to a local elementary school to deliver school lunches and then play games with the kids.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Long time Kentucky beat writer Kyle Tucker and veteran Kentucky radio personality Curtis Burch break down Kentucky Football breaking the Florida losing streak in Gainesville. They discuss Terry Wilson's performance and how the wide receivers did, Then some more love for Benny Snell and more importantly the offensively line. And then they wrap up with a discussion on the defense and that crazy last play when Kentucky scored a touchdown. Please rate,  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Long time Kentucky beat writer Kyle Tucker and veteran Kentucky radio personality Curtis Burch break down Kentucky Football breaking the Florida losing streak in Gainesville. They discuss Terry Wilson's performance and how the wide receivers did, Then some more love for Benny Snell and more importantly the offensively line. And then they wrap up with a discussion on the defense and that crazy last play when Kentucky scored a touchdown.  Please rate,  Learn more about your ad choices. Visit megaphone.fm/adchoices

Long time Kentucky beat writer Kyle Tucker and veteran Kentucky radio personality Curtis Burch break down UK Football's win over Central Michigan. UK has some questions at the QB spot with Terry Wilson and Gunnar Hoak splitting time. However, the Cats appear to have some dynamic backs with Benny Snell and A.J. Rose who both rushed for over 100 yards. Plus the guys discuss who stood out on the defense. The podcast wraps with some postgame comments. Benny Snell receives some high praise from a teammate.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Long time Kentucky beat writer Kyle Tucker and veteran Kentucky radio personality Curtis Burch break down UK Football's win over Central Michigan. UK has some questions at the QB spot with Terry Wilson and Gunnar Hoak splitting time. However, the Cats appear to have some dynamic backs with Benny Snell and A.J. Rose who both rushed for over 100 yards. Plus the guys discuss who stood out on the defense. The podcast wraps with some postgame comments. Benny Snell receives some high praise from a teammate.  Learn more about your ad choices. Visit megaphone.fm/adchoices

HOT 101.) What is the BIGGEST need for the Carolina Panthers this offseason?2.) Is Tyrod Taylor a starting NFL QB?3.) Is Alex Smith time up in Kansas City?4.) What Wild card Team has the best chance to get to the Super Bowl?5.) Did Drew Brees lock up him getting a contract extension with that playoff win?6.) Who will be number #1 free agent this offseason? Kirk Cousins(If the Redskins don’t resign him); Jarvis Landry7.) Is it time for LaVar Ball to chill out? He said “Luke Walton has lost his team”8.) Should referees be held accountable for bad calls and letting their emotions getting the best of them?9.) Has EVERYONE forgot how important and great Steph Curry is since the Warriors signed Kevin Durant?Steph Curry Stats:14/15-Pts: 23.8, Ast: 7.7, Trb: 4.3, Stl: 2.0 (First MVP)15/16-Pts: 30.1, Ast: 6.7, Trb: 5.4, Stl: 2.116/17-Pts: 25.3, Ast: 6.6, Trb: 4.5, Stl: 1.817/18-Pts: 27.8, Ast: 6.3, Trb: 5.2, Stl: 1.7 (This Season)10.) Who will in the National Championship and why?College Basketball Games to WatchTuesday#18 Texas Tech vs #7 Oklahoma= Oklahoma 86-78#11 Texas A&M vs #17 Kentucky= Kentucky 90-87NBA Games to WatchTodayCavs vs Timberwolves= Cavs 94-89Nuggets vs Warriors= Warriors 111-102TomorrowHeat vs Raptors= Heat 95-91Kings vs Lakers= Kings 93-92College Football National Championship#4 Alabama vs #3 Georgia= Alabama 31-20

HOT 101.) What is the BIGGEST need for the Carolina Panthers this offseason?2.) Is Tyrod Taylor a starting NFL QB?3.) Is Alex Smith time up in Kansas City?4.) What Wild card Team has the best chance to get to the Super Bowl?5.) Did Drew Brees lock up him getting a contract extension with that playoff win?6.) Who will be number #1 free agent this offseason? Kirk Cousins(If the Redskins don’t resign him); Jarvis Landry7.) Is it time for LaVar Ball to chill out? He said “Luke Walton has lost his team”8.) Should referees be held accountable for bad calls and letting their emotions getting the best of them?9.) Has EVERYONE forgot how important and great Steph Curry is since the Warriors signed Kevin Durant?Steph Curry Stats:14/15-Pts: 23.8, Ast: 7.7, Trb: 4.3, Stl: 2.0 (First MVP)15/16-Pts: 30.1, Ast: 6.7, Trb: 5.4, Stl: 2.116/17-Pts: 25.3, Ast: 6.6, Trb: 4.5, Stl: 1.817/18-Pts: 27.8, Ast: 6.3, Trb: 5.2, Stl: 1.7 (This Season)10.) Who will in the National Championship and why?College Basketball Games to WatchTuesday#18 Texas Tech vs #7 Oklahoma= Oklahoma 86-78#11 Texas A&M vs #17 Kentucky= Kentucky 90-87NBA Games to WatchTodayCavs vs Timberwolves= Cavs 94-89Nuggets vs Warriors= Warriors 111-102TomorrowHeat vs Raptors= Heat 95-91Kings vs Lakers= Kings 93-92College Football National Championship#4 Alabama vs #3 Georgia= Alabama 31-20

HOT 101.) Should the Steelers players be upset about James Harrison?2.) Should Dez Bryant take a pay cut? Schedule to make 12.5 Million for 2018 and 20193.) Does Lebron get officiated differently then everyone else?4.) Do I believe Alabama with bounce back against Clemson and return to form?5.) What should the Giants do with Eli Manning?6.) Was this season a success for Jay Culter? 19 TD’s and 14 INT’s (6-9) 15 Games7.) What was the greatest game of 2017?The falcons didn’t score again after going up 28-3 with 8 mins left in the 3rd quarterFinal score 34-288.) Is Melo truly happy with being the third option?9.) NFL Pick Um GamesPackers vs Lions= Lions 35-17Bears vs Vikings= Vikings 24-13Texans vs Colts= Colts 17-10Browns vs Steelers= 28-7; Browns become the second team to ever go 0-16Jets vs Patriots= Patriots 27-10Redskins vs Giants= Redskins 31-20Cowboys vs Eagles= Cowboys 38-24 U.O.T.WJaguars vs Titans= Jags 42-13 B.O.T.WBills vs Dolphins= Bills 23-10; Bad day for Jay CutlerBengals vs Ravens= Bengals 30-27 S.O.T.WRaiders vs Chargers= Chargers 24-16Cardinals vs Seahawks= Seahawks 13-649ers vs Rams= Rams 27-18Panthers vs Falcons= Panthers 23-20Chiefs vs Broncos= Broncos 15-10; Defense will be dominate verses a rookie QBSaints vs Bucs= Bucs 24-21; Bucs finally beat one of their divisional teams10.) Top 10 NBA Players in the leagueLebron James (2nd Greatest Players EVER and best all around player)Kevin Durant ( Best scorer in the league and becoming a great defender)Kawhi Leonard (Best 2 way Player)Steph Curry (Greatest Shooter EVER)Russell Westbrook (Unbelievable)James Harden (The next Kobe on Offense but if he played Defense he could be a top 3 player)Anthony Davis (Just gotta stay healthy)Giannis Antetokounmpo (Greek Freak)Draymond Green (Swiss Army knife)Chris Paul (The Best True PG)College Football Bowl GamesTodayBelk Bowl: Wake Forest vs Texas A&M= WF 35-24Sun Bowl: NC State vs Arizona State= NC State 28-20Music City Bowl: Kentucky vs #20 Northwestern= N 20-17Arizona Bowl: NM State vs Utah State= US 38-30Cotton Bowl Classic: #8 USC vs #5 Ohio State= OS 42-31; Sam Darnold gonna have a rough day vs a defense that’s gonna be mad they aren’t in the playoffsTomorrowTaxSlayer Bowl: Louisville vs #24 MS State= Louisville 31-27; Riding with Lamar Jackson for his last game. Defense is bad but I believe in himLiberty Bowl: Iowa State vs #19 Memphis= Memphis 24-13; I like there QB and WR comboThe Fiesta Bowl: #12 Washington vs #9 Penn State= PS 38-21; Saquon Barley has a HUGE day and shows why he’s the second best player in collegeOrange Bowl: #6 Wisconsin vs #11 Miami= Miami 42- 17; Turnover chain wins BIGCollege Basketball Games to WatchTodayLouisville vs #16 Kentucky= Kentucky 96-91#7 West Virginia vs Oklahoma State= WVU 87-83Tomorrow#24 Florida State vs #4 Duke= Duke 100-94#12 Oklahoma vs #10 TCU= Oklahoma 89-80Sunday#2 Michigan State vs Savannah State= MS 95-77NBA Games to WatchTodayBucks vs OKC= OKC 110-101TomorrowGrizzlies vs Warriors= Warriors 99-92SundayLakers vs Rockets= Rockets 107-95; Rockets get back on their rollHappy NEW YEARS!! Let’s go 2018; Be Safe

HOT 101.) Should the Steelers players be upset about James Harrison?2.) Should Dez Bryant take a pay cut? Schedule to make 12.5 Million for 2018 and 20193.) Does Lebron get officiated differently then everyone else?4.) Do I believe Alabama with bounce back against Clemson and return to form?5.) What should the Giants do with Eli Manning?6.) Was this season a success for Jay Culter? 19 TD’s and 14 INT’s (6-9) 15 Games7.) What was the greatest game of 2017?The falcons didn’t score again after going up 28-3 with 8 mins left in the 3rd quarterFinal score 34-288.) Is Melo truly happy with being the third option?9.) NFL Pick Um GamesPackers vs Lions= Lions 35-17Bears vs Vikings= Vikings 24-13Texans vs Colts= Colts 17-10Browns vs Steelers= 28-7; Browns become the second team to ever go 0-16Jets vs Patriots= Patriots 27-10Redskins vs Giants= Redskins 31-20Cowboys vs Eagles= Cowboys 38-24 U.O.T.WJaguars vs Titans= Jags 42-13 B.O.T.WBills vs Dolphins= Bills 23-10; Bad day for Jay CutlerBengals vs Ravens= Bengals 30-27 S.O.T.WRaiders vs Chargers= Chargers 24-16Cardinals vs Seahawks= Seahawks 13-649ers vs Rams= Rams 27-18Panthers vs Falcons= Panthers 23-20Chiefs vs Broncos= Broncos 15-10; Defense will be dominate verses a rookie QBSaints vs Bucs= Bucs 24-21; Bucs finally beat one of their divisional teams10.) Top 10 NBA Players in the leagueLebron James (2nd Greatest Players EVER and best all around player)Kevin Durant ( Best scorer in the league and becoming a great defender)Kawhi Leonard (Best 2 way Player)Steph Curry (Greatest Shooter EVER)Russell Westbrook (Unbelievable)James Harden (The next Kobe on Offense but if he played Defense he could be a top 3 player)Anthony Davis (Just gotta stay healthy)Giannis Antetokounmpo (Greek Freak)Draymond Green (Swiss Army knife)Chris Paul (The Best True PG)College Football Bowl GamesTodayBelk Bowl: Wake Forest vs Texas A&M= WF 35-24Sun Bowl: NC State vs Arizona State= NC State 28-20Music City Bowl: Kentucky vs #20 Northwestern= N 20-17Arizona Bowl: NM State vs Utah State= US 38-30Cotton Bowl Classic: #8 USC vs #5 Ohio State= OS 42-31; Sam Darnold gonna have a rough day vs a defense that’s gonna be mad they aren’t in the playoffsTomorrowTaxSlayer Bowl: Louisville vs #24 MS State= Louisville 31-27; Riding with Lamar Jackson for his last game. Defense is bad but I believe in himLiberty Bowl: Iowa State vs #19 Memphis= Memphis 24-13; I like there QB and WR comboThe Fiesta Bowl: #12 Washington vs #9 Penn State= PS 38-21; Saquon Barley has a HUGE day and shows why he’s the second best player in collegeOrange Bowl: #6 Wisconsin vs #11 Miami= Miami 42- 17; Turnover chain wins BIGCollege Basketball Games to WatchTodayLouisville vs #16 Kentucky= Kentucky 96-91#7 West Virginia vs Oklahoma State= WVU 87-83Tomorrow#24 Florida State vs #4 Duke= Duke 100-94#12 Oklahoma vs #10 TCU= Oklahoma 89-80Sunday#2 Michigan State vs Savannah State= MS 95-77NBA Games to WatchTodayBucks vs OKC= OKC 110-101TomorrowGrizzlies vs Warriors= Warriors 99-92SundayLakers vs Rockets= Rockets 107-95; Rockets get back on their rollHappy NEW YEARS!! Let’s go 2018; Be Safe

Jeff Goodman of ESPN joins Shawn Smith on the Go Big Blue Country Podcast -what factored into Diallo's decision -how much does he help Kentucky -Kentucky's chances with Cam Johnson -where to rank Kentucky pre-season -does Kentucky have enough inside with Nick Richards and Sachs Killeya-Jones -how key is the development of Gabriel and Jones -the improvement of the SEC and does Cal deserve any credit -does Cal need a second title to validate his success